Hobart MGR36C User's Manual
Contents
1. 5 Assembly tes ees beth b eet 5 es Cei tt Qin Geb dut usd Ges 5 Ranges Mounted on Casters 5 Bumper Bars Convection Oven Ranges 6 Backsplash enixa even i vaa ES ERAI anes 6 inn ER 9 Gas Connections pes naria se ever nep en uud CEU REINES E a oars 9 Gas Pressure Regulator ee 9 Testing the Gas Supply System 00 00 10 Flug CONNECTIONS eese a Os nek ee ea s 10 Electrical Connections Convection Oven Model 11 OPERATION Su sea aie Bae ate ey A NRI Gece edhe ey etd ated ee a 12 A a 12 Lighting and Shutting Down 12 22 lu l e l Ald ala ga 15 Loading and Unloading Standard and Convection Ovens 15 Rack Arrangement Standard Oven LL 15 Rack Arrangement Convection Oven 16 Inserting and Removing Standard and Convection Oven Racks 16 Cooking Chart for Convection Oven 17 Mi A nata A ture 21 MAINTENANGE zs 54 aid i ibda Meet bett on er ing dod et mew at seen Tunt Gr Ba TA U ne A ded ata 23 p2. bbs aaa tee esie tees ae haath Sealy ae ead 23 Oven Door Gasket Replacement Convection Oven 23 Venta A 23 Adjustments veis b NE Lig tuu Itc a ka MP SEA ih kwa 23 TROUBLESHOOTING eth SE ee du kot mi EC UA TT i eb eit be e Rd 24 Installation Operation and Care of MODELS MGR36 amp MGR36C GAS DELI RANGES SAVE THESE INSTRUCTIONS FOR FUTURE USE GENERAL Your MGR36 or MGR36C Gas Deli Range is equipped with six open top burners The MGR36 range has a standard oven and is supplied with one oven rack The MGR36C has a convection oven and is supplied with three oven racks An additional oven rack for either model may be ordered as optional equipment INSTALLATION UNPACKING Immediately after unpacking the range check it for possible shipping damage If this range is found to be damaged save the packaging material and contact the carrier within 15 days of delivery Unpack range carefully and place it in a work accessible area as near to its final installed position as possible Remove all shipping wire and wood blocking Prior to installation verify that the electrical service convection ovens only and type of gas supply natural or propane agree with the specifications on the data plate which is located on the inside of the lower kick panel If the supply and equipment requirements do not agree do not proceed with the installation Contact your local Hobart service office
3. PRODUCT TEMPERATURE APPROXIMATE TIME MIN Frozen French Fries 400 to 4509 F 6 to 8 Frozen TV Dinners 350 to 400 F 10 to 12 Frozen Entrees 1 thick 300 to 350 F 10 to 20 Frozen Meals 8 oz foil package 350 to 400 F 20 to 30 CASSEROLES PRODUCT TEMPERATURE APPROXIMATE TIME MIN Food Service Pans 2 to 3 deep 325 to 375 F 15 to 25 3 to 4 deep 325 to 375 F 20 to 35 Ramekins or Foil Pans Up to 17 7 Deep 350 to 400 F 5to6 Frozen 350 to 400 F 10 to 15 MISCELLANEOUS PRODUCTS PRODUCT TEMPERATURE APPROXIMATE TIME MIN Baked Potatoes 120 count per 50 Ibs 400 to 450 F 20 to 25 100 count per 50 Ibs 400 to 450 F 25 to 40 80 count per 50 Ibs 400 to 450 F 30 to 50 Pizzas Frozen or with prebaked crust 425 to 475 F 5 to 10 Grilled Cheese Sandwiches 400 to 425 F 8 to 10 SPECIAL BAKING PROCEDURES YEAST BREADS Cooking starts immediately in the convection oven Yeast breads do not usually rise as much in the convection oven as a conventional oven Therefore it is necessary to allow 2 2 to times longer for the dough to reach its proofing capacities PIES When baking pies in your convection oven 3 or 4 pies should be put on an 18 x 26 sheet or bun pan This procedure helps the bottom crust to bake makes handling easier and reduces the possibility of boil over spoiling the appearance of the pies on the lower racks 20 CLEANING WARNING
4. LOCATION The equipment area must be kept free and clear of combustible substances The range when installed must have a minimum clearance from combustible and non combustible construction of 6 at the sides and 6 at the rear The installation location must allow adequate clearances for servicing and proper operation A minimum front clearance of 40 is required The range must be installed so that the flow of combustion and ventilation air will not be obstructed Adequate clearance for air openings into the combustion chamber must be provided Make sure there is an adequate supply of air in the room to allow for combustion of gas at the burners 4 INSTALLATION CODES AND STANDARDS For proper installation procedures in the United States of America refer to 1 State and local codes 2 National Fuel Gas Code ANSI Z223 1 latest edition Copies may be obtained from The American Gas Association Inc 1515 Wilson Blvd Arlington VA 22209 3 National Electrical Code ANSI NFPA 70 latest edition Copies may be obtained from The National Fire Protection Association Batterymarch Park Quincy MA 02269 In Canada refer to 1 Local codes 2 CAN CGA B149 1 Installation for Natural Gas Burning Appliances and Equipment latest edition 3 CAN CGA B149 2 Installation for Propane Gas Burning Appliances and Equipment latest edition Copies may be obtained from The Canadian Gas Association 178 Rexdale Blvd Etobicoke Ontar
5. MODELS MGR36 AND MGR36C GAS DELI RANGES ML 103870 ML 103871 CORPORATION 701 RIDGE AVENUE TROV OHIO 45374 0001 937 332 3000 FORM 18202 Rev B July 2000 IMPORTANT FOR VOUR SAFETV THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT WHO SHOULD PERFORM THE INITIAL FIELD START UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER IMPORTANT IN THE EVENT A GAS ODOR IS DETECTED SHUT DOWN UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE WARNING IMPROPER INSTALLATION ADJUSTMENT ALTERATION SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE INJURY OR DEATH READ THE INSTALLATION OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT IN THE EVENT OF A POWER FAILURE DO NOT ATTEMPT TO OPERATE THIS DEVICE HOBART CORPORATION 1994 2 TABLE OF CONTENTS GENERAL i oiera a Ai d eU ET aet ete t dera a a ug 4 INSTALEATION reete ert x eR Re E I ERUIT tI nea arn oett efie 4 Unpackin eC 4 LOCATIONS y ob ces Bohr g an e ot We ped ER ed S sce 4 Installation Codes and Standards
6. Heating Light Convection Oven When lit indicates that the oven thermostat is calling for heat to the oven LIGHTING AND SHUTTING DOWN PILOTS Open Top Burners 1 Turn main gas supply ON 2 Wait 30 seconds Use a taper and light the open top pilot Fig 11 12 3 If pilot fails to light turn main gas supply OFF Wait 5 minutes and repeat the above procedures 4 After pilot is lit turn one open top burner valve ON to remove air from the gas line Turn burner OFF when gas begins to flow Nightly Shutdown Turn burner valve OFF pilot will remain lit Complete Shutdown 1 Turn burner valve OFF pilot will remain lit 2 Turn main gas supply OFF Standard Oven Light open top burner pilots before lighting oven pilot 1 Open kick panel Fig 12 and lift up the pilot lighting hole cover Fig 12 Fig 13 2 Depress the reset button located behind the kick panel Fig 13 and light pilot with a lit taper Continue to hold reset button in for 1 minute 1f pilot fails to light turn main gas supplv OFF and wait 5 minutes before repeating Step 2 3 After pilot is lit turn the thermostat to the desired setting Nightly Shutdown Turn oven thermostat OFF Complete Shutdown 1 Turn oven thermostat OFF 2 Turn main gas supply OFF 13 Convection Oven Light open top burner pilots before lighting oven pilot 1 Open kick panel see Fig 12 and lift up the pilot lighting hole cover
7. 2 Turnredgas valve ON located behind the kick panel purging the gas line of all air Fig 14 Turn gas valve and power switch OFF Close oven door Wait 5 minutes Fig 14 Fig 15 3 Lightoven pilot bv depressing the reset button Fig 15 and using a taper to light the pilot Hold reset button in for 30 seconds or until pilot remains lit Turn gas valve ON 4 If pilot fails to light turn main gas supply OFF Wait 5 minutes and repeat Steps 2 and 3 5 After pilot is lit push the power switch ON and turn the thermostat to the desired setting Nightly Shutdown Turn the power switch OFF and the thermostat to 0 degrees Complete Shutdown Turn thermostat to 0 degrees Push power switch OFF Turn red gas valve OFF behind kick panel Turn main gas supply OFF Disconnect electrical supply cord Convection Oven With Spark Ignition Fig 16 1 Move rocker switch to ON position 2 Once oven pilot is established the oven READY light will illuminate 3 Set oven thermostat to desired temperature Thermostat light will illuminate This indicates that the thermostat is calling for heat The convection oven thermostat must be on and calling for heat for oven pilot to light Nightly Shutdown Push rocker switch and turn all knobs to the OFF position Complete Shutdown 1 Push rocker switch and turn all knobs to the OFF position 2 Turn main gas supply OFF 14 ROCKER THERMOSTAT KNOB SWITGH TOP SEC
8. CONVECTION OVEN MODEL ONLY DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING Do not use Dawn dish detergent to clean the exterior or interior components of the range DO NOT use scouring powder It is extremely difficult to remove completely and accumulations can build up that will damage the oven Painted surfaces may be cleaned using a soft cloth and mild detergent solution RANGES Daily Remove racks and clean in a sink Clean oven and oven door dailv especiallv if fruit pies or tomato sauces were baked meats roasted and if there have been spillovers After processing some foods at low temperatures odors may linger in the oven These odors may be cleared by setting the thermostat at 500 F and allowing the oven to operate empty for 30 to 45 minutes Clean cast iron open top grates with a mild soap and water solution Rinse thoroughly and dry with a clean water absorbent towel Immediately after drying with grates still removed from the range top season grates lightly with liquid vegetable or Pam spray type cooking oil After seasoning replace grates Turn all open top sections ON LOW and allow them to burn for at least 15 minutes before using pots or pans on the range top Season the open top grates after each cleaning Failure to season grates will cause grates to rust Weekly Boil burners in a solution of washing soda Rinse and dry parts thoroughly Flash rusting may occur This is a normal condition and will not
9. gas line ahead of the range Standard ranges are equipped with fixed burner orifices which coincide with installation elevation GAS PRESSURE REGULATOR Before installing ensure that regulator supplied agrees with the range data plate gas supply The gas pressure regulator is NOT factory installed The regulator for this gas type is sealed within a plastic bag attached to the oven rack inside the oven cavity This regulator must be field installed by a qualified installer Natural gas regulators are preset for 3 7 W C Water Column propane gas regulators for 10 0 W C The arrow on the regulator shows the direction of the gas flow Fig 10 The pressure regulator must be mounted horizontally to ensure proper preset outlet pressure If the regulator is installed in any other position the outlet pressure must be reset for proper operation 1 Locate 3 4 gas connection pipe extending from rear of range 2 Cover pipe threads with pipe joint compound 3 Screw regulator hand tight onto pipe with regulator arrow pointing towards range body back Fig 10 4 Using pipe wrench tighten regulator securely in an upright position Fig 10 5 From this point on continue with normal gas line connection procedures A leak limiter is supplied with every regulator to allow excess gas pressure to escape Do not obstruct leak limiter on gas pressure regulator as obstruction may cause regulator to malfunction Fig 10 WARNING PRIOR TO LI
10. is a regular kitchen practice some operators have developed other rack position arrangements to suit their particular needs INSERTING AND REMOVING STANDARD AND CONVECTION OVEN RACKS The oven rack has a stop to keep the rack from being pulled all the way out when unloading product To install rack place rack along side of top of side liner runners and slide rack completely to the rear of the oven compartment until rack drops into place Fig s 17 amp 18 Fig 17 Fig 18 To remove rack raise rear of oven rack stop above the runner and pull rack forward Fig 19 16 Fig 19 COOKING CHART FOR CONVECTION OVEN This cooking chart is for convection ovens only For standard ovens use your normal recipe times and temperatures Recommended temperatures and times in this chart are intended as a guide only Adjustments must be made to compensate for elevation variations in recipes ingredients preparation and personal preference on product appearance Meat roasting is most satisfactory at temperatures of 225 F to 325 F for beef lamb poultry and ham and 325 F for fresh pork as recommended by USDA and American Meat Institute A pan approximately 12 x 20 x 1 full of water may be placed in the oven bottom to supply humidity this will reduce shrinkage Add water if necessary during roasting Roasting pans should be no deeper than necessary to hold drippings usually 2 to 21 2 Cooking time and shrinkage may vary
11. is recommended that only a single rack position be used However proper rack usage and positioning is really determined by the individual cooking needs of the operator If you are cooking a large roast the entire oven cavity may be used Remove the oven rack completely from the oven cavity and place the roasting pan directly on the oven bottom 15 RACK ARRANGEMENT CONVECTION OVEN Capacity The convection oven is supplied with three oven racks The oven cavity provides a five position rack support for maximum cooking flexibility The following arrangements are the most commonly recommended The rack positions are numerically sequenced starting at the bottom Arrangement 1 Three racks in Positions 1 3 and 5 for oven broiling baking cookies or reconstitution of frozen meals This is also the recommended position arrangement for general baking in sheet pans with products not over 27 2 high Arrangement 2 Two racks in Positions 2 and 4 for general baking in sheet pans muffin pans pie or cake tins and pudding pans 3 a high with products not over 4 high This arrangement also may be used for casseroles or meat dishes in 200 series food service pans 12 x 20 21 2 Arrangement 3 Two racks in Positions 1 and 4 for baking breads or cakes in loaf or tube pans This arrangement also may be used for casseroles meat dishes or roasting in pans to 4 2 deep with products up to 5 high When mix loading of food products
12. with roasting temperature cut grade of meat and degree of doneness Smaller cuts will generally show greater time savings than larger cuts at a given temperature 17 ROASTING TEMPERATURES AND TIMES PRODUCT TEMPERATURE APPROXIMATE TIME Standing Rib Roast 250 F 3 4 Hrs Rare Oven Ready 15 lbs 4 4 2 Hrs Med Rolled Rib Roast 20 22 lbs 275 F 4 Hrs Med Veal Roast 15 lbs 300 F 3 Hrs Med Well Turkey 15 20 Ibs 300 F 3 Hrs Meat Loaf 8 10 Ibs 350 F 45 to 60 Min RECOMMENDED TEMPERATURES AND TIMES FOR BAKING PRODUCT TEMPERATURE APPROXIMATE TIME MIN Cakes Sheet Cakes 18 x 26 x 1 pan Scaled 4 2 to 6 Ibs per pan Scaled 6 to 7 2 Ibs per pan Sheet Cakes 18 x 26 x 2 pan Equals 2 12 x 18 x 2 pans Scaled 10 12 165 per 18 x 26 x 2 pan or 5 6 lbs per 12 x 18 x 2 pan Angel or Sponge Cakes Sheet pans 18 x 26 x 1 Scaled 5 6 lbs per pan Loaf or Tube Pans Cup Cakes Frozen Fruit Pies Pumpkin or Custard Pies Cobblers 12 x 18 x 2 or 12 x 20 21 2 pans Meringue Pies Fruit Turnovers Sheet pans 300 to 325 F 325 to 360 F 335 to 350 F 300 to 325 F 300 to 325 F 315 to 340 F 350 to 400 F 350 to 375 F 300 to 350 F 350 to 400 F 350 to 425 F 350 to 375 F 18 to 25 20 to 23 22 to 25 25 to 35 15 to 20 20 to 30 6 to 12 30 to 45 30 to 45 30 to 45 6 to 10 15 to 25 NOTE Cobbler
13. ES WARNING DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT WARNING APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE PROVIDED WITH A THREE PRONG GROUNDING PLUG IT IS IMPERATIVE THAT THIS PLUG BE CONNECTED INTO A PROPERLY GROUNDED THREE PRONG RECEPTACLE IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE CONTACT AN ELECTRICIAN DO NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG This range is designed for 120 volt power supply All ranges are supplied with a flexible electric supply cord and plug and must be plugged into the proper receptacle before turning on gas The wiring diagram is located on the kick panel Do not connect the range to electrical supply until after gas connections have been made 11 OPERATION WARNING THE RANGE AND ITS PARTS ARE HOT BE VERY CAREFUL WHEN OPERATING CLEANING OR SERVICING THE RANGE CONTROLS Thermostat Dial Standard Oven Allows operator to regulate the oven temperature from low to 500 F Thermostat Dial Convection Oven Snap acting type control which allows operator to regulate the oven temperature from 150 F to 500 F Open Top Burner Knob Regulates gas flow to top burners To increase heat turn knob Standard and Convection Ovens counterclockwise to decrease heat turn knob clockwise Power Switch Convection Oven ON OFF switch controls power supply to convection oven control
14. GHTING CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS USE SOAP AND WATER SOLUTION DO NOT USE AN OPEN FLAME After piping has been checked for leaks all piping receiving gas should be fully purged to remove air TESTING THE GAS SUPPLY SYSTEM When gas supply pressure exceeds z psig 3 45 kPa the range and its individual shutoff valve must be disconnected from the gas supply piping system When gas supply pressure is 2 psig 3 45 kPa or less the range should be isolated from the gas supply system by closing its individual manual shutoff valve until the range is ready for start up FLUE CONNECTIONS DO NOT obstruct the flow of flue gases from the flue located on the rear of the range It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel From the termination of the flue to the filters of the hood venting system a minimum clearance of 18 must be maintained Information on the construction and installation of ventilating hoods may be obtained from the standard for Vapor Removal from Cooking Equipment NFPA No 96 latest edition available from the National Fire Protection Association Batterymarch Park Quincy MA 02269 10 ELECTRICAL CONNECTIONS CONVECTION OVEN MODEL ONLY WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND OR OTHER LOCAL ELECTRICAL COD
15. TION BURNER KNOB e e I THERMOSTAT LIGHT OVEN ON OVEN READV LIGHT LIGHT PL 53530 Fig 16 PREHEATING Standard Oven Turn thermostat to the desired cooking temperature and preheat oven for 25 minutes To save on gas consumption do not operate oven at maximum heat when it is not necessary Turn thermostat down to 250 F or OFF when oven is not in use or during idle cooking periods Convection Oven With power switch in the ON position turn oven thermostat knob to the proper cooking temperature and allow oven to preheat for 15 minutes To save on gas and electrical consumption turn thermostat to one half the cooking temperature or completely OFF during idle cooking periods Open Top Burners Open top burners ignite quickly and do not require any preheating time When food comes to a rolling boil cut back to slower boil to conserve energy yet continue boiling Turn burners ON only when in use LOADING AND UNLOADING STANDARD AND CONVECTION OVENS Open the door and load as quickly as practical to conserve heat Take care to avoid spilling liquids while loading Close the door and set cooking cycle time Provide adequate space for product unloading Rapid unloading will conserve heat and reduce preheating for the next load RACK ARRANGEMENT STANDARD OVEN Capacity The standard oven has two rack positions and is supplied with one oven rack For best results when baking cakes and pastries it
16. affect the performance or the product prepared When reinstalling the burner back onto the unit be sure the burner heads are properly connected Do not light the pilot or turn burner valve ON with the burner head removed 21 CONVECTION OVENS ONLV Keep the convection tube opening Fig 20 clear from blockage If usage of aluminum foil is a common practice during the operation of this oven be sure to periodicallv check the convection tube for foil particles CONVEGTION TUBE OPENING Clean the convection tube with standard oven cleaner at least once a week Be sure to thoroughly clean all cleansing solution off the tube before using oven again It is also recommended that the oven be run at 400 F for 20 minutes to burn off any cleaning solution that was not thoroughly rinsed from the tube Oven Door Gasket To clean the oven door gasket use a soft cloth or sponge and a mild cleanser DO NOT USE STRONG OVEN CLEANERS SUCH AS EASY OFF OR MR MUSCLES Cleaners of this nature will destroy the gasket material 22 MAINTENANCE WARNING THE RANGE AND ITS PARTS ARE HOT BE VERY CAREFUL WHEN OPERATING CLEANING OR SERVICING THE RANGE WARNING CONVECTION OVENS ONLY DISCONNECT ELECTRICAL POWER SUPPLY BEFORE SERVICING THE RANGE LUBRICATION The MGR36C convection oven motor is permanently lubricated and will not require any additional maintenance OVEN DOOR GASKET REPLACEMENT CONVECTION OVEN ONLY To remove the old ga
17. io Canada M9W 1R3 4 Canadian Electrical Code Part 2 CSA Standard C22 1 latest edition Copies mav be obtained from The Canadian Standards Association 178 Rexdale Blvd Etobicoke Ontario Canada M9W 1R3 ASSEMBLY Ranges Mounted on Casters When the range is mounted on casters you must use a flexible connector not supplied that complies with the Standard for Connectors of Movable Gas Appliances ANSI Z21 69 and Addenda Z21 69a latest edition and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel ANSI Z21 41 latest edition In Canada When the range is installed with casters it must be installed with the casters supplied a connector complying with CAN CGA 6 16 latest edition and a quick disconnect device complying with CAN 1 6 9 latest edition Provide a restraining device for the gas line to limit movement of the range without depending on the connector and or any quick disconnect device or its associated piping to limit movement of the range Attach the restraining device to the rear of the range Fig 1 If it becomes necessary to disconnect the restraint turn off the gas supply before disconnection Reconnect the restraint before turning the gas supply on and returning the range to its installation position CONNECT GAS LINE STRAIN RELIEF HERE Fig 1 Bumper Bars Convection Oven Ranges Oniv CAUTION Failure to install bumper ba
18. oblem Low pressure Improper gas line sizing Burner box cover not properly installed Oven cavity requires resealing TOP BURNER OPERATION PROBLEM POSSIBLE CAUSES Improper burner combustion Excessive valve handle temperatures Sticking top burner valves Pen Improper ventilation Poor door fit Oven door left open Improper use of excessively large pans or pots Poor ignition Pogo 9 Insufficient gas input Poor air gas adjustment Restriction in pilot orifice Restriction in main burner ignition port FORM 18202 Rev B July 2000 _ 24 PRINTED IN U S A
19. provided in the right and left hand body side Fig s 5 amp 6 PL 40658 MEM JE Fig 5 Fig 6 Fig 7 Install eight 10 sheet metal screws 4 to each channel leg Fig 7 From the front install four 4 20 x 25 1s long machine screws and secure bolts with locknuts Do not tighten the screws all the way down Leave about of play in each screw Fig 8 Lift the shelf up and slide the shelf into position over the screw heads Fig 9 Tighten the four screws to secure the shelf Fig 8 Fig 9 LEVELING Check the leveling of the range Place a carpenter s level inside the oven cavitv across the oven rack s Level front to back and side to side To adjust the leveling tilt the range to one side and using channel locks unscrew the adjustable leg insert as required Repeat this procedure as necessarv for each leg Casters for this range are of the non adjustable type Therefore the floor must be level If floor surface is not level the range will experience cooking problems GAS CONNECTIONS CAUTION All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases Each range is factory equipped for the type gas specified on the data plate The installation gas connection is 3 4 14 FPT ANSI schedule 40 standard pipe Connect gas supply Make sure the pipes are clean and free of obstructions Codes require that a gas shutoff valve be installed in the
20. rs may cause motor damage and may void the warranty Remove existing 10 screws Position bumper bars supplied as shown Replace 10 screws and secure bumper bars Fig 2 REAR VIEW OF RANGE NOTES 1 Bumper bars required for all Convection Oven Ranges 2 Restraining device required for all ranges with casters 3 Restraining device not supplied by unit manufacturer RESTRAINING DEVICE 10 SHEET METAL SCREW BUMPER BAR Fig 2 Backsplash The standard deli range is equipped with a 23 high backsplash and shelf 1 Remove the backsplash components from the crating materials 2 Check the backsplash component parts against the list below to ensure that all the required parts for the backsplash installation have been obtained See Fig s 3 amp 4 If any parts are missing contact your local Hobart service office immediately Backsplash Component Parts Std 23 high Backsplash 1 10 Sheet Metal Screws 16 Backsplash Channel 2 1 a 20 x 25 1 Long Machine Screws 4 Heat Shield 1 Shelf Assembly 1 Fig 3 Fig 4 3 Assemble the required components as shown in Fig s 3 and 4 4 Lift the assembly up sliding the channels into the space provided at the rear of the range this may require 2 people 5 t may be necessary to pull the heat shield bottom out slightly in order to clear the oven flue box area Be sure the backsplash is resting evenly and the channel holes are lining up with the holes
21. s fruit custard and pumpkin pies should be placed on sheet pans for baking 18 RECOMMENDED TEMPERATURES AND TIMES FOR BAKING Cont d PRODUCT TEMPERATURE APPROXIMATE TIME MIN Cookies Rolled or Pressed 350 to 4009 F 6 to 12 Drop 350 to 400 F 6 to 15 Brownies 350 F 12 to 20 Yeast Breads NOTE Yeast breads should be fully proofed for best results Rolls 1 oz 350 to 400 F 5 to 10 11 2 to 21 2 oz 350 to 400 F 8to 15 Loaf Bread lb 325 to 375 F 20 to 40 Sweet Rolls and Pastries 325 to 375 F 5to 15 Biscuits Rolled 2 thick 350 to 400 F 5to 15 Muffins 325 to 375 F 6 to 18 Corn Bread 18 x 26 x 1 pan 5 7 lbs per pan 335 to 400 F 10 to 20 18 x 26 x 2 pan 8 20 lbs per pan 335 to 400 F 15 to 25 Corn Muffins 335 to 385 F 10 to 20 OVEN BROILING OR FRYING PRODUCT TEMPERATURE APPROXIMATE TIME MIN Hamburger Patties 8 per Ib Med well done 6 per Ib 4 per Ib Fish Sticks amp Portions Frozen bread 1 oz 2 2 to 3 oz Chicken Pieces Broiled or Oven Fried 2 to 21 2 Ibs 21 2 to Ibs Lobsters 1 to 11 2 Ibs Lobster Tails Frozen 2 to 1 Ib 400 to 450 F 400 to 450 F 375 to 385 F 350 to 400 F 350 to 375 F 375 to 425 F 350 to 400 F 400 to 450 F 350 to 400 F 5to6 7 to 10 8 to 12 6 to 10 8 to 15 8 to 15 15 to 25 8 to 14 10 to 15 19 REHEATING PREPARED FOODS
22. sket gently pry the arrow like gasket pins from the oven front frame using a standard screwdriver Install new gasket by aligning and inserting the arrow like pins into the holes provided in the front frame Fig s 21 amp 22 Fig 21 VENT The vent when cool should be checked for obstructions every six months ADJUSTMENTS All adjustment procedures associated with pilot lighting must be performed by a qualified Hobart installation or service person Contact your local Hobart service office for any other maintenance required 23 TROUBLESHOOTING STANDARD AND CONVECTION OVEN DELI RANGE OVEN PROBLEM POSSIBLE CAUSES Too much bottom heat 1 2 Insufficient ventilation Possible flue problem Too low temperature Improper thermostat bvpass setting Side burning Thermostat out of calibration Too much top heat Fluctuating gas pressure Uneven bake side to side 1 2 3 Range not level side to side Oven burner bottom or baffles improperlv installed Warped pans Uneven bake front to rear Overactive flue Range not level front to back check casters and legs Door not closing properly Dried out products um Too low temperature overcooking Too long baking time Thermostat calibration Pilot outage SU om Pilot flame too low Restriction in pilot orifice Malfunctioning shutoff valve Possible flue pr
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