Hobart HCE10F ML-126176 user manual

User manual for the device Hobart HCE10F ML-126176

Device: Hobart HCE10F ML-126176
Category: Convection Oven
Manufacturer: Hobart
Size: 1.54 MB
Added : 12/3/2013
Number of pages: 32
Print the manual

Download

How to use this site?

Our goal is to provide you with a quick access to the content of the user manual for Hobart HCE10F ML-126176. Using the online preview, you can quickly view the contents and go to the page where you will find the solution to your problem with Hobart HCE10F ML-126176.

For your convenience

If looking through the Hobart HCE10F ML-126176 user manual directly on this website is not convenient for you, there are two possible solutions:

  • Full Screen Viewing - to easily view the user manual (without downloading it to your computer), you can use full-screen viewing mode. To start viewing the user manual Hobart HCE10F ML-126176 on full screen, use the button Fullscreen.
  • Downloading to your computer - You can also download the user manual Hobart HCE10F ML-126176 to your computer and keep it in your files. However, if you do not want to take up too much of your disk space, you can always download it in the future from ManualsBase.
Hobart HCE10F ML-126176 User manual - Online PDF
Advertisement
« Page 1 of 32 »
Advertisement
Print version

Many people prefer to read the documents not on the screen, but in the printed version. The option to print the manual has also been provided, and you can use it by clicking the link above - Print the manual. You do not have to print the entire manual Hobart HCE10F ML-126176 but the selected pages only. paper.

Summaries

Below you will find previews of the content of the user manuals presented on the following pages to Hobart HCE10F ML-126176. If you want to quickly view the content of pages found on the following pages of the manual, you can use them.

Abstracts of contents
Summary of the content on the page No. 19

STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Time Pn roduct Preparatio ( (() () (m m m m miiiiin n n n nu u u u ut t t t te e e e es s s s s) ) ) VEGETABLES Asparagus, freshS5 prinkle with lemon drops before cooking 12 - 1 Bg roccoli, freshS8 eason after cookin 15 - 1 Bg russels Sprouts, fresh or frozenS8 eason after cookin 15 - 1 Cabbage, white, sliced, fresh 15 - 18 Cg arrots, small, fresh or frozenS0 eason after cookin 18

Summary of the content on the page No. 20

COMBI (Convection Baking with Steaming) Combi baking / steaming is used for baking, roasting, or braising when steam needs to be added to the oven during a convection baking operation. The 'Steam Factor' can be varied by repeat pressing of the Combi key — see Steam Factor in the table below. It is recommended that you preheat the oven. Automatic Combi baking / steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached th

Summary of the content on the page No. 1

ELECTRIC COMBI,
CONVECTION & STEAM OVENS
MODEL
HCE6H ML-126174
HCE10H ML-126175
HCE10F ML-126176
HCE20H ML-126577
HCE20F ML-126578
701 S. RIDGE AVENUE
TROY, OHIO 45374-0001
937 332-3000
www.hobartcorp.com FORM 34039 (7-99)

Summary of the content on the page No. 2

Table of Contents GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 STACKING KITS . . . . . . . . . . . . . . . . . . . . . . . .

Summary of the content on the page No. 3

Installation, Operation, and Care of ELECTRIC COMBI, CONVECTION & STEAM OVENS SAVE THESE INSTRUCTIONS GENERAL The Electric Combi, Convection & Steam Ovens are single compartment ovens that provide convection heating and/or steaming in the cooking chamber. Humidification can be provided by the internal steam generator or by water injection (water vaporizes on contact with the hot oven interior). The Hobart Combi Electric ovens are sized 6, 10, or 20 levels high. The 6 level ovens are Half depth

Summary of the content on the page No. 4

LEGS OR CASTERS WARNING: THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR CASTERS. Raise up and block the oven a minimum of 10" from the floor. Threaded holes are provided at the four corners underneath the oven; screw the threaded stud of the four legs or optional casters into the threaded holes. Four flanged legs allow anchoring to the floor (anchoring hardware not provided). Casters with brake should be installed at front, casters without brake, at rear. Available Installation

Summary of the content on the page No. 5

WATER REQUIREMENTS Proper water quality can improve the taste of the food prepared in the oven, reduce liming in the steam generator, and extend equipment life. Local water conditions vary from one location to another. The recommended proper water treatment for effective and efficient use of this equipment will also vary depending on the local water conditions. Ask your municipal water supplier for details about your local water supply prior to installation. Recommended water hardness is 2.0

Summary of the content on the page No. 6

DRAIN CONNECTION CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain. 1 Extend the drain line from the 1 /2" NPT drain pipe extending from the bottom of the oven at the rear to an open gap-type drain. Drain piping must have suitable pitch, have appropriate support along its length, and have no connection to other piping. The material used in the drain line should be heat resistant to at least 212°F. ELECTRICAL CONNECTION WARNING: ELECTRICAL AND GROUND

Summary of the content on the page No. 7

 BEFORE FIRST USE Before using the oven for the first time, it must be "burned in" to release any odors that might result from heating the new surfaces in the oven. Operate the oven at 480°F for 45 minutes in Convection HOT AIR Mode. Perform CONFIGURATION MODE — PROGRAMMABLE CONTROL, pages 30 – 31. OPERATION WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. DOOR OPENING

Summary of the content on the page No. 8

LOADING THE OVEN Open the door. Place the product to be cooked in suitable containers and slide into the racks or place the containers securely on shelves in the oven. When loading a 6 or 10 level oven with the landing table (Fig. 6), the bottom frame of the rack should be secured by the rotary lock. Move the loaded landing table to the front of the open oven; secure the landing table to the oven by actuating the locking-clamp (or use your body to hold the landing table against the oven). Rot

Summary of the content on the page No. 9

UNLOADING THE OVEN Allow the door to be 'slightly-opened' for a few seconds to allow hot air and steam to escape. Stand behind the door while opening. When unloading a 6 or 10 level oven, move the landing table so the clamp locks the landing table to the front of the oven (or use your body to hold the landing table against the oven). Remove the landing table handles and clamp them to the bottom of the hot oven pan rack. Carefully roll the hot pan rack onto the landing table platform, making s

Summary of the content on the page No. 10

CONTROLS ON DOOR ON OFF See Door Opening and Closing, page 7. ON OFF COOKING MODE • HOT AIR (Convection Baking) also chooses HOT AIR STEAM COMBI VENT CLOSED or VENT OPEN • STEAM • COMBI (Convection & Steam) START ~ STOP PHASE 1 – 5 COOKING TIME or PROBE TEMPERATURE h min • SET Cooking Time • DISPLAY Cooking Time, remaining • SET Probe Temperature, final TIME DOWN UP PROBE • DISPLAY Probe Temperature, actual OVEN TEMPERATURE or • SET Oven Temperature, desired • DI

Summary of the content on the page No. 11

ON — After an initial power-up sequence, the control panel indicator lights and the light inside the oven are lit. The actual oven temperature is shown in the Temperature display, – h–– min is in the Time display, and –– is in the Program Number display. The control will now accept commands. The ON button also cancels a manual cooking operation of up to 5 Phases. • Open the water supply valve. See page 7. OFF — Shuts off the oven and oven light, opens the oven vent, and drains the steam ge

Summary of the content on the page No. 12

PROBE The Probe Temperature defines the final temperature of the product for any cooking phase. The cooking cycle stops when the product temperature reaches the probe temperature setting. Total Cooking Time is not known or entered when using the probe. COOKING WITH THE PROBE There are two ways to control the oven temperature when using the Probe . . . 1) Setting the Oven Temperature at a constant value. The oven climbs to the set point and the product cooks at that temperature. The cooking

Summary of the content on the page No. 13

TEMPERATURE PROBE APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. °F Beef 140 160 170 Lamb 175 – 185 Pork Fresh 170 140 – 170 Turkey 185 170 Veal 170 ENTERING A COOKING PROGRAM 1. When entering cooking parameters, always select the Mode as the first element in a cooking phase: HOT AIR, STEAM, or COMBI (also, select Vent Closed or Open for HOT AIR mode and Steam Factor for COMBI mode). 2. Enter the finish parameter for the cooking phas

Summary of the content on the page No. 14

PROGRAMMING MEMORY Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored in Memory. Each program is accessed by its identifying number. Program numbers range from 00 – 98. A pre-defined Clean Cycle Deliming program is also available, see page 29. If the numbered Program has not been programmed (or is vacant), the Time displays – h – – min. No Mode or Phase indicator lights are lit. The Temperature displays – – or the current temperature. To CREATE a new pro

Summary of the content on the page No. 15

To COPY an existing program to a NEW program number — Recall and display the program number that you wish to copy. Press to begin the program. Pause. Press to stop the program. Change the program number to the NEW number. Press until the beep sounds, indicating the program has been copied. To CHANGE a program — With — — in the program number display, the control is in Manual mode. 0 0 Press the key. Program number 00 is displayed. Use the UP or — — DOWN arrows to increase or decrease unti

Summary of the content on the page No. 16

BAKING (Convection Baking – HOT AIR) Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the process. Hot air is fan-circulated to maintain even temperatures throughout the oven. Preheating the oven before loading the product is recommended. Automatic Convection Baking can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point. If using the Probe Tempera

Summary of the content on the page No. 17

CONVECTION BAKING APPLICATIONS – HOT AIR MODE All Applications are suggested only — prove your own recipes and temperature / time settings. Preheat Temp Oven Temp Time Pn roduct Preparatio O O ( ( ( ( ( F) ( ( ( ( ( F) (() (() (m m m m miiiiin n n n nu u u u ut t t t te e e e es s s s s) ) ) FISH Cl od or Mullet, freshS0 eason, Oi 30 9 32 5 10 - 1 Se ea-frozen fish fillet Thoroughly oil plate bottom and upper sid 40 80 32 5 10 - 1 of fish fillet. After baking, let stand for 2 minutes to avoid st

Summary of the content on the page No. 18

STEAMING (Steam Mode only) Steam cooking is used for stewing, poaching, and gentle cooking of products cooked in water. Steam flows without pressure into the oven. The fan circulates the steam to all parts of the oven. Allow the steam generator to preheat for 4 - 5 minutes if starting from cold. Also, it is recommended that you preheat the oven using the Convection Baking (HOT AIR) Mode. Automatic Steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the produ


Alternative user manuals
# User manual Category Download
1 Hobart HEC5 ML-126750 User manual Convection Oven 52
2 Hobart HGC20, HGC20, ML-114573, ML-114575 User manual Convection Oven 25
3 Hobart HGC20 ML-114573 User manual Convection Oven 7
4 Hobart Corp.HBA2G User manual Convection Oven 7
5 Hobart HEC5D ML-126751 User manual Convection Oven 2
6 Hobart ML-126616 User manual Convection Oven 0
7 Hobart Corp.CN952 User manual Convection Oven 4
8 Hobart HGC60 User manual Convection Oven 4
9 Hobart Corp.KA7E User manual Convection Oven 3
10 Hobart ML-126615 User manual Convection Oven 0
11 Hobart HGC40D & HGC60D User manual Convection Oven 1
12 Hobart HGC5D User manual Convection Oven 13
13 Hobart Corp.HBA1E User manual Convection Oven 4
14 Hobart HGC40 User manual Convection Oven 41
15 Hobart ML-126614 User manual Convection Oven 0
16 Alto-Shaam Inc.767-SK/III User manual Convection Oven 14
17 AEG KB7100000 User manual Convection Oven 10
18 Alto-Shaam Inc.1000-TH/III User manual Convection Oven 1
19 Alto-Shaam PLATINUM ASC-2E User manual Convection Oven 1
20 AEG BE3013021 User manual Convection Oven 69