Manuel d'utilisation / d'entretien du produit HCE6H ML-126174 du fabricant Hobart
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FORM 34039 (7-99) ELECTRIC COMBI, CONVECTION & STEAM O VENS MODEL HCE6H ML-126174 HCE10H ML-126175 HCE10F ML-126176 HCE20H ML-126577 HCE20F ML-126578 701 S.
–2– T able of Contents GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 UNPACKING .
–3– Installation, Operation, and Care of ELECTRIC COMBI, CONVECTION & STEAM OVENS SA VE THESE INSTRUCTIONS GENERAL The Electric Combi, Convection & Steam Ovens are single compartment ovens that provide convection heating and/or steaming in the cooking chamber.
–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.
– 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.
– 6 – DRAIN CONNECTION CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain. Extend the drain line from the 1 1 / 2 " NPT drain pipe extending from the bottom of the oven at the rear to an open gap-type drain.
– 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 H OT A IR Mode.
– 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.
– 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.
– 10 – CONTROLS ON OFF See Door Opening and Closing, page 7. COOKING MODE • HOT AIR (Convection Baking) also chooses V ENT C LOSED or V ENT O PEN • STEAM • COMBI (Convection & Steam) STA.
– 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.
– 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.
– 13 – ° 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: H OT A IR , S TEAM , or C OMBI (also, select Vent Closed or Open for H OT A IR mode and Steam Factor for C OMBI mode).
– 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.
– 15 – To C OPY 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.
– 16 – BAKING (Convection Baking – H OT A IR ) 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.
– 17 – CONVECTION BAKING APPLICATIONS – H OT A IR M ODE All Applications are suggested only — prove your own recipes and temperature / time settings.
– 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.
– 19 – STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. t c u d o r Pn o i t a r a p e r P e m i T ) s e t u n i m () s e t u n.
– 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.
– 21 – COMBI APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Combi applications typically begin with a Steam Mode phase which automatically preheats the steam generator in readiness for a subsequent Combi Mode phase.
– 22 – COOK AND HOLD Cook and Hold is set up as a two-phase cooking process. The first phase is programmed similar to any other Convection, Steam, or Combi operation by selecting: 1) the mode 2) t.
– 23 – COOK AND HOLD APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. This two-stage process cooks roast beef or other products slowly and efficiently. During the first phase, the oven cooks at the Oven Temperature for a set amount of time or until a Probe Temperature is reached.
– 24 – EXAMPLE PROGRAM This example shows how to program a three-phase process for cooking Roast Beef, 18 pounds per roast, and store it as program number 20.
– 25 – PROGRAM NUMBER 20 Menu Item ROAST BEEF set at room temperature 1 hour before roasting MODE Hot Air - Vent (Closed / Open) Steam - Co mbi - ( Steam Factor FINISH OVEN CONTROL TIME Hr. Min. PROBE ° F TEMP. ° F F ° FAN Speed Full or 1 / 2 HUMIDIFIER Manual Phase 1 STEAM 20 Min.
– 26 – PROGRAM NUMBER _______ Menu Item________________ Prep. MODE Hot Air - Vent (Closed / Open) Steam - Co mbi - ( Steam Factor 1 • , 2 • , 3 • , 4 • , 5 • , 6 • ) FINISH OVEN CONTROL TIME Hr.
– 27 – CLEANING Daily Cleaning Preheat the oven to 130 ° F and spray a mild detergent solution that does not contain chlorine on the inside surfaces of the oven. A Spray Bottle is provided. Allow the detergent solution to react for 15 minutes. Operate the oven on Steam mode for 15 minutes.
– 28 – Complete Cleaning (continued) The interior glass door (Fig. 10) is independently hinged to allow both sides of the glass doors to be cleaned. With the oven door open, pull the interior glass door away from the exterior oven door. The snap-release fasteners should allow the interior glass door to swing free.
– 29 – MAINTENANCE 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. CLEAN CYCLE DELIMING PROCEDURE • With the Programmable Control, select the Clean Cycle [Program Number 00 and or Program Number 98 and .
– 30 – CONFIGURATION MODE — PROGRAMMABLE CONTROL WARNING : DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT THE CIRCUIT IS BEING WORKED ON. Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after the rear panel is removed.
– 31 – 7. [ uuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value can be adjusted depending on the elevation (see Elevation vs. Boiling Temperature Table, below).
– 32 – TROUBLESHOOTING Four lights (above) on the control panel indicate oven operation is not possible. If the Water Supply valve is off and the steam generator does not have water, the Water Supply trouble indicator will light and the buzzer will sound for one minute.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Hobart HCE6H ML-126174 c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Hobart HCE6H ML-126174 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Hobart HCE6H ML-126174, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Hobart HCE6H ML-126174 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Hobart HCE6H ML-126174, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Hobart HCE6H ML-126174.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Hobart HCE6H ML-126174. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Hobart HCE6H ML-126174 ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
