Hobart DGC5 Convection Oven User Manual
Contents
1. Cook Temperature Cook amp Hold Time Cook Time 1 Hr or 5 Hr Function Switch Cook C amp H Lights Switch HOBART POWER POWER ON pere COOL DOWN COOL DOWN ow TEMPERATURE TEMPERATURE EN tal y COOK amp HOLD TIME COOK amp HOLD TIME OFF OFF o 5 1 5 1 4 2 2 T 3 3 COOK TIME COOK TIME ore H L 1 45 s ao ll EN ao n LIGHTS LIGHTS rh e Y y Function OFF ean OFF Turns oven control circuits ON or OFF COOL DOWN allows the fan motor to run with the doors ajar to speed oven cooling Is lit when Power switch is ON Comes on and goes off when the burner cycles on and off Comes on if burner fails to ignite When lighting the oven the IGNITION light flashes Controls oven temperature when Function switch is on COOK or during the first stage of C amp H Sets the first stage cooking time in Cook amp Hold Sets the Bake time when Function switch is on COOK Buzzer sounds continuously after Cook Time counts down to 0 Oven does not turn off at end of cycle Turn Cook Time to OFF to stop buzzer When oven is not in use keep Cook Time at OFF position Allows you to select COOK or COOK amp HOLD C amp H Uses the cook time and high fan speed Uses the Cook amp Hold Time setting for the first stage of roasting at the thermostat setting Selects a hold temperature of 160 F 71 C for second2. 3 The buzzer will sound To silence the buzzer press the START STOP button again 4 The control retains the manual settings for temperature and time TO PROGRAM MENU ITEM AND RACK NUMBER COOK TIMES Factory Preset and Programmable Cook Times are shown in the table below MENU MENU FACTORY PRESET PROGRAMMABLE VALUES SELECTION ITEM MENU ITEM MENU ITEM RACK 1 RACK 2 RACK 3 RACK 4 RACK 5 COOK TIME COOK TIME COOK TIME COOK TIME COOK TIME COOK TIME COOK TIME eme 1 om it wena ww mema os po weme 4 secondary 4 2m pemmy s 39m fo j Bees The PRIMARY indicator light with MENU 1 2 selects Menu ltem 1 Factory Preset Cook Time 10 minutes The SECONDARY indicator light with Menu 1 2 selects menu item 2 Factory Preset Cook Time 15 minutes This is similar for MENU Buttons 3 4 or 5 6 Any menu item cook time can be changed using the procedure below Rack number cook times may be programmed if desired but are not required To Change the Time Setting for any Menu Item 1 6 1 To enter program mode press and hold the Up and Down arrow buttons until PrOG displays 2 Select the menu item to be programmed 1 6 Tine displays to indicate time Use the Up and Down arrow buttons to increase or decrease the Menu Item s COOK TIME Repeat this step for any other men
3. DGC5 amp HGC 5 SERIES GAS CONVECTION OVENS MODELS DGC5 ML 126614 HGC5 ML 126615 HGC5X ML 126618 HGC5D ML 126616 HGC5DX ML 126619 HOBART CORPORATION 701 S RIDGE AVENUE TROY OHIO 45374 0001 937 332 3000 www hobartcorp com FORM 34312 Rev E Apr 2005 IMPORTANT FOR YOUR SAFETY 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 AGAS ODORIS 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 THEEVENT OF APOWERFAILURE DO NOT ATTEMPT TO OPERATE THIS DEVICE HOBART CORPORATION 2005 2 Installation Operation and Care of DGC5 amp HGC5 SERIES GAS CONVECTION OVENS SAVE THESE INSTRUCTIONS FOR FUTURE USE GENERAL Hobart DGC5 amp HGC5 Series G
4. 15 cm at the rear The oven may be installed on combustible floors The installation location must allow adequate clearances for servicing and proper operation For solid state and digital control models there must be 18 inches 46 cm of clearance on the right side of the oven from any open flame The oven 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 oven burners Do not permit fans to blow directly at the oven Wherever possible avoid open windows next to the oven Avoid wall type fans which create air cross currents within the room INSTALLATION CODES AND STANDARDS In the United States of America 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 4 Vapor Removal From Cooking Equipment NFPA 96 latest edition Copies may be obtained from The National Fire Protection Association Batterymarch Park Quincy MA 02269 In Canada 1 Local codes 2 CSA B149 1 Natural Gas and Propane Installation Code 3 STAND
5. Grilled Cheese Sandwiches 400 425 204 218 22 CLEANING WARNING DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT TAGOUT PROCEDURES Allow the oven to cool before cleaning Heat Circulation Tube The heat circulation tube located in the back of oven cavity should never be blocked The heat circulation tube should be kept clean at all times for proper operation of the oven Clean with standard oven cleaner at least once a week Be sure to thoroughly clean all cleansing solution off before using the oven again It is also recommended that the oven be run at 400 F 204 C for 20 minutes before using to burn off any cleaning solution that was not thoroughly rinsed from the heat circulation tube Daily Exterior stainless steel oven panels should be cleaned with a damp cloth Stubborn soil may be removed with detergent DO NOT USE DAWN Rinse thoroughly and wipe dry with a soft clean cloth Clean porcelain oven interior daily with soap or detergent and water Rinse thoroughly and wipe dry with a soft clean cloth Nickel plated racks and rack supports are dishwasher safe and may be removed for cleaning For exterior burned on foods and grease which resist simple soap and water cleaning an abrasive cleanser scouring powder mixed into a paste may be used Apply with stainless steel wool or sponge always rubbing with the grain This treatment is equally effective for heat tint slightly darkened a
6. 400 168 204 335 400 168 204 335 385 168 196 REHEATING PREPARED FOODS 400 450 204 232 350 400 177 204 300 350 149 177 350 400 177 204 21 20 to 40 3 30 Pans 2 20 Pans 6 to 18 10 to 20 15 to 25 10 to 20 10 to 12 10 to 20 20 to 30 REHEATING PREPARED FOODS Cont d TEMP TIME IN PRODUCT F C MINUTES Fish Sticks amp Portions Frozen Breaded 1 oz 350 400 177 204 6 to 10 2 2 to oz 350 375 177 191 8 to 15 Chicken Pieces Broiled or Oven Fried 2 to 21 2 Ib 0 9 to 1 1 kg bird 375 425 191 218 8 to 15 21 2 to 3 Ib 1 1 to 1 4 kg bird 350 400 177 204 15 to 25 Lobsters 1 to 11 2 Ib 0 45 to 0 7 kg 400 450 204 232 8 to 14 Lobster Tails Frozen 1 2 to 2 4 Ib 0 2 to 0 3 kg 350 400 177 204 10 to 15 Hamburger Patties 8 per Ib Med to Well Done 400 450 204 232 506 6 per Ib 400 450 204 232 7 to 10 4 per Ib 375 450 191 232 8 to 12 CASSEROLES Food Service Pans 2 to 3 5 to 7 6 cm deep 325 375 163 191 15 to 25 3 to 4 7 6 to 10 2 cm deep 325 375 163 191 20 to 35 Ramekins or Foil Pans 350 400 177 204 5 to6 Up 1 2 3 8 cm deep Frozen 10 to 15 MISCELLANEOUS PRODUCTS Baked Potatoes 120 count per 50 Ib 22 7 kg 400 450 204 232 20 to 25 100 count per 50 Ib 22 7 kg 400 450 204 232 25 to 40 80 count per 50 Ib 22 7 kg 400 425 204 218 30 to 45 Pizza Frozen or With Prebaked Crust 425 475 218 246
7. 50 1 15 HGC5D HGC5DX 220 380 3W 50 3 15 220 380 4W 50 3 15 240 415 4W 50 3 15 OPERATION WARNING THE APPLIANCE AND ITS PARTS ARE HOT USE CARE WHEN OPERATING CLEANING OR PERFORMING ANY MAINTENANCE CONTROLS Models DGC5 HGC5 and HGC5X Without Cook amp Hold POWER ON OFF OFF COOL DOWN COOL DOWN HEAT HEAT IGNITION IGNITION COOK TEMPERATURE COOK TEMPERATURE COOK TIME COOK TIME ore 1115 10 HI ON FUNCTION ae Power Switch Turns oven control circuits ON or OFF COOL DOWN allows the fan motor to run with the doors ajar to speed oven cooling On Light Amber 15 lit when Power switch is ON Heat Light White Comes on and goes off when the burner cycles on and off Ignition Light Red Comes on if burner fails to ignite When lighting the oven the IGNITION light flashes Cook Temperature Controls oven temperature during cooking operation Cook Time 1 Hr or 5 Hr Sets the bake time Buzzer sounds continuously after timer counts down to 0 Oven does notturn off Turn Cook Time to OFF to stop buzzer When oven is not in use keep Cook Time at OFF position Fan Switch Allows you to select HI or LO Fan speed Lights Switch Turns the lights in the oven ON or OFF H0 CONTROLS Models DGC5 HGC5 and HGC5X With Cook amp Hold Power Switch On Light Amber Heat Light White Ignition Light Red
8. time remaining for the Menu Item Cook Time 7 When the time has counted down to 00 00 the buzzer will sound and all Rack Buttons will flash 8 To silence the buzzer press the START STOP button Starting a Timed Cycle Using Programmed Individual Menu Rack Number Cook Time s pude ec 1 After the set temperature is reached open the door door displays Place product s in oven 2 Close the door The display returns to the set temperature or the GROWING BAR 3 Selectthe menu item once for primary or twice for secondary and the Rack Number to select the Menu Rack Number Cook Time If using simultaneous cook times select the other Menu Rack Numbers 4 The timer selects the rack number with the shortest cook time and counts down to 00 00 5 The buzzer sounds and the rack number flashes To silence the buzzer press the flashing Rack Number 6 Open the door door displays Remove the finished product and close the door 7 The next shortest cook time displays its rack number flashes and the time counts down to 00 00 8 The buzzer sounds Press the flashing Rack Number Open the door door displays Remove the product and close the door 9 Repeat steps 7 and 8 until all rack numbers are done To Display the Actual Oven Temperature 1 Press and hold the TEMPERATURE button for 3 seconds to display actual oven temp until released To End a Cooking Cycle Atthe end of a cooking cycle the buzzer will sound To silence the buzzer and
9. 15 to 20 Loaf or Tube Pans 315 340 157 171 20 to 30 Cupcakes 350 400 177 204 6 to 12 Frozen Fruit Pies 350 375 177 191 30 to 45 Pumpkin or Custard Pies 300 350 149 177 30 to 45 Cobblers 12 x 18 x 2 30 5 x 45 7 x 5 cm or 350 400 177 204 30 to 45 12 x 20 x 21 2 30 5 x 50 x 6 3 cm Meringue Pies 350 425 177 218 Fruit Turnovers 18 x 26 x 1 45 7 x 66 x 2 5 cm pans 350 375 177 191 15 to 25 NOTE Pies and cobblers fruit custard and pumpkin pies in pie pans should be placed on 18 x 26 x 1 45 7 x 66 x 2 5 cm pans for baking Cookies Rolled or Pressed 350 400 177 204 Drop 350 400 177 204 Brownies 177 12 to 20 oF 220 RECOMMENDED TEMPERATURES TIMES AND NO OF RACKS FOR BAKING Cont d TIME IN MINUTES PRODUCT TEMP C Yeast Breads NOTE Yeast breads should be fully proofed for best results Rolls 1 oz 11 2 to 21 2 oz Loaf Bread 1 Ib 453 4 g Sweet Rolls amp Danish Pastry Biscuits Rolled 2 1 3 cm Thick Muffins 18 x 26 x 1 45 7 x 66 x 2 5 cm pan 5 to 7 Ib 2 3 to 3 2 kg pan 18 x 26 x 2 45 7 x 66 x 5 cm pan 8 to 20 Ib 3 6 to 9 kg pan Corn Muffins Frozen French Fries Frozen TV Dinners Frozen Entrees to 1 1 9 to 2 5 cm Thick Frozen Meals 8 oz Foil Pkg 350 400 177 204 350 400 177 204 325 375 163 191 325 375 163 191 350 400 177 204 325 375 163 191 335
10. ARD C22 1 Canadian Electric Code latest edition 4 CSA C22 1 Canadian Electric Code latest edition 5 CSA C22 2 No 3 Canadian Electric Code latest edition 6 CSA Standard C22 2 No 3 Electrical Features of Fuel Burning Equipment latest edition The above are available from the Canadian Standard Association 5060 Spectrum Way Suite 100 Mississauga Ontario Canada LAW 5N6 INSTALLING BASIC OVEN The basic oven must be installed on legs or be mounted on a modular stand Installations on concrete bases or other supports restricting air circulation underneath the oven is not advisable and may void the warranty Ovens Mounted on Casters Ovens mounted on casters must use a flexible connector not supplied by Hobart that complies with the Standard for Connectors for Movable Gas Appliances ANSI Z21 69 CSA 6 16 and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel ANSI Z21 41 CSA 6 9 In addition adequate means must be provided to limit POE cu movement of the appliance without depending on the connector and the quick disconnect device or its associated piping to limit CONNECT appliance movement Attach the restraining device at the rear of GAS LINE the oven as shown in Fig 1 STRAIN red Remove two screws from the rear of the oven and install the tie down strap shipped with the casters using these screws Fig 1 Fig 1 Attach the gas line strain re
11. IMES FOR ROASTING Meat roasting is most satisfactory at temperatures of 225 to 325 F 107 to 163 C for beef lamb poultry and ham 325 F 163 C for fresh pork as recommended by USDA and American Meat Institute Apan approximately 12 x 20 x 1 30 4 x 50 8 x 2 5 cm full of water may be placed in the oven bottom This water supplies humidity to reduce shrinkage Water should be added if necessary during roasting Roasting pans should be no deeper than necessary to hold drippings usually 2 to 2 2 5 1 to 6 4 cm Cooking time and shrinkage may vary 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 ROASTING TEMPERATURE CHART EMPERATURE PRODUCT F C APPROXIMATE TIMES Standing Rib Roast Oven Ready 3 to 4 Hrs Rare 4 to 4 2 Hrs Med Rolled Rib Roasts 20 to 22 Ib 9 1 to 10 kg 4 Hrs Med Veal Roast 15 Ib 6 8 kg 3 Hrs Med Well Turkeys 15 to 20 Ib 6 8 to 9 1 kg 3 Hrs Meat Loaf 8 to 10 Ib 3 6 to 4 5 kg 45 to 60 Minutes COOKING HINTS Forced air convection cooking is faster than conventional oven cooking and therefore overcooking is more common Do not cook products faster than is practical for the best results Since forced air convection supplies heat to the surface of the product the thicker or more massive a product is for its type the longer it will take t
12. R 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 2 psig 3 45 kPa the oven 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 oven should be isolated from the gas supply system by closing its individual manual shutoff valve BURNER AIR ADJUSTMENT Although main burner air is adjusted before shipment it should be checked at the time of installation Excessive air will cause flames to lift off a burner when cold or may cause flash back during normal cycling of oven particularly when propane gas is used Insufficient air will cause flames to burn with a yellow tip and result in carbon accumulation in the flame chamber and heat exchanger tubes Contact your local Hobart servicer if required VENT SYSTEM Do not obstruct the flow of flue gases from the flue located on the rear of the oven It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel Ovens may use an optional down draft diverter flue method This optional down draft diverter must be purchased from the oven manufacturer and vented to the outside otherwise the installation of any such device will void all oven certifications and warrant
13. as Convection Ovens are produced with quality workmanship and material Proper installation usage and maintenance of your oven will result in many years of satisfactory performance It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided Models DGC5 HGC5 and HGC5X feature a solid state temperature control Models HGC5D and HGC5DX feature programmable controls One hour dial timer and buzzer and two speed HP 0 37 kw electric motor are standard equipment Porcelain interior is standard on all models stainless steel interior is optional The burner input rating for each oven is 44 000 BTU hr Models HGC5X and HGC5DX have a 4 inches 10 cm deeper oven cavity Hobart offers a stacking kit for mounting one oven on top of another as an option The standard 120 V 60 Hz 1 PH ovens include cord and plug Optional electrical specifications require hard wire connection On model DGC5 independent door opening is standard and simultaneous door opening is optional On models HGC5 HGC5X HGC5D and HGC5DX simultaneous door opening is standard and independent door opening is optional All ovens are furnished with five racks Other available options include 5 hour timer 208 240 V electrical service additional oven racks an open stand with lower storage rack and cook and hold FEATURES AND OPTIONS Oven Roast amp Legs Stand With Model Thermostat Timer Lights Ho
14. d stack kit Position the oven to be used as the bottom oven on BACK FRONT Dic RACK SUPPORT RACK GUIDE PL 56178 Fig 2 STACKING FLUE its back for access to the oven bottom E taking care not to scratch or damage it The gas pipe protrudes beyond the back provide for this when the oven is tipped back by resting it on suitable spacers 2 x 4 s etc Attach the four leg assemblies with the 24 bolts and lockwashers six per leg Place the lower oven with legs on the floor and remove two e inch 1 1 cm diameter S PR knockouts on each side of the top cover 1 Remove vent guard and discard it Move the oven with legs to the installed position and place upper oven on top of lower oven using the locating studs Install the stacking flue Fig 3 with the four screws provided Connect the piping between the top oven i and bottom oven For all gas supply l connections pipe joint compound must be resistant to the action of propane gases Fig LEVELING Ensure that the oven racks are level in the final installed position If the o
15. ection and lustre 283 MAINTENANCE WARNING THE APPLIANCE AND ITS PARTS ARE HOT USE CARE WHEN OPERATING CLEANING OR PERFORMING ANY MAINTENANCE WARNING DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT TAGOUT PROCEDURES LUBRICATION The fan motor comes with sealed bearings and requires no lubrication VENT Periodically check the flue when the oven is cool to be sure it is free of obstructions REPLACING LAMPS Allow oven to cool e Remove all racks by pulling forward lifting up and out Unscrew glass dome from light body Replace the bulb e Reassemble glass dome and racks TROUBLESHOOTING Problem Possible Cause Suggested Corrective Action Uneven browning 1 Oven is too hot 1 Reduce temperature setting refer to Cooking Guidelines or overcooked edges 2 Too many racks used 2 Use fewer racks to allow better circulation Product pulling to 1 Oven is not level 1 Level oven racks side to side and front to back The rack edge of pan or should be level side to side and level t s low at the front from spilling front to back 2 Sheet pans are warped 2 Keep pans used for baking batter separate from general purpose pans If any pan shows a tendency to warp remove it from the baking group Excessive 1 Failure to maintain water 1 Place pan of water in bottom of oven measuring 12 x 20 x 1 shrinkage in oven 30 5 x 51 x 2 5 cm 2 Cooking tem
16. elines regarding times and temperatures in this manual are SUGGESTIONS ONLY Experiment with your food products to determine the cooking temperatures and times that give you the best results dz RACK ARRANGEMENTS All models are supplied with five racks and have a maximum operating capacity of six racks per oven The 11 position rack supports provide for maximum flexibility and proper rack spacing The following arrangements are recommended The position numbers are in numerical sequence starting at the bottom f Fig 4 E Arrangement 1 Five racks in positions 2 4 6 8 8 and 10 for cookies or reconstitution of frozen lunches 7 at maximum capacity These are also the recommended 6 positions for general baking in sheet pans with products 5 not over 2 2 inches 6 4 cm high b m Arrangement 2 Four racks in positions 41 4 47 and 10 are for general baking in sheet pans muffin pans pie or cake tins and pudding pans 3 inches 8 9 cm high with products over 4 inches 10 cm high This arrangement can also be used for casseroles or meat RACK POSITION dishes in 200 series food service pans 12 x 20 x2 30 4 Fig 4 x 50 8 x 6 4 cm Arrangement 3 Three racks in positions 1 5 and 9 are for baking breads or cakes in loaf or tube pans and high meringue pies This arrangement can also be used for casseroles meat dishes or cooking in pans u
17. end a menu item cooking cycle press START STOP To silence the buzzer and end a rack number cooking cycle press the Rack Number To cancel a cooking cycle which might have been started in error press and hold the Rack Number button to be terminated and press START STOP at the same time Door and Timing Opening the door while loading additional product will interrupt all timing functions until the door is closed and the timer resumes For example if a product time had diminished to 1 minute and the door was opened for 30 seconds and then closed the timer would still show 1 minute SETTING THE OVEN FOR COOK amp HOLD 1 Press the COOK amp HOLD button to select cook amp hold 2 Set the first stage temperature and the cook time as described in MANUALLY SETTING THE TEMPERATURE AND COOK TIME Press START STOP to begin cooking 3 The hold temperature is preset by the computer control at 150 F 66 C 4 The low fan speed is present during Cook amp Hold Use Cook amp Hold to select low fan speed COOK amp HOLD OPERATION When Equipped Cook amp Hold roasts the product in two stages During first stage cooking the oven temperature is regulated by the temperature setpoint and the time setting After the time counts down to 00 00 second stage cooking begins During second stage cooking the heat is off as the temperature in the oven declines to the hold temperature The doors should remain closed during second sta
18. ge cooking Whenthe Hold temperature is reached the display flashes HOLD on ovens equipped with Programmable Controls only Temperature in the oven will be maintained at the hold temperature until the oven is turned off COOK AND HOLD DIAGRAM Time vs Temperature OVEN TEMPERATURE TIMER DISPLAY COUNTS DOWN SHORT BEEP TIMER DISPLAYS HOLD COOK THERMOSTAT OFF HEATERS OFF UNTIL HOLD TEMPERATURE IS REACHED HEATERS MAINTAIN HOLD TEMPERATURE TIMER DISPLAY FLASHES HOLD COOKING FROM STORED HEAT LOAD PRODUCT ne INTO OVEN PREHEAT FIRST STAGE COOKING SECOND STAGE HOLDING COOKING DO NOT OPEN DOORS PL 56292 PROPER UTENSILS The use of proper utensils can enhance oven operation Medium and lightweight pans allow the product to warm faster Roast meats in shallow pans deep enough to hold all juices yet allow free air circulation OPERATING HINTS When using the convection oven for the first time with a particular food check the degree of doneness periodically before the suggested time has elapsed This will ensure the desired doneness is achieved Record your temperature and time settings for various products The convection oven can provide consistent and repeatable results The convection oven is faster than conventional deck type ovens temperature settings are lower and cook times are shorter Since recipes and foods are subject to many variations and tastes the guid
19. ies When the diverter is supplied it may be connected to a Type B vent From the termination of the flue to the filters of the hood venting system a minimum clearance of 18 inches 45 cm should 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 ELECTRICAL CONNECTIONS WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND OR OTHER LOCAL ELECTRICAL CODES WARNING DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT TAGOUT PROCEDURES 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 DGC and HGC Series ovens with a 120 V 60 Hz 1 PH electrical specification are equipped with a cord and plug as standard equipment A wiring diagram is located on the inside of the control housing ELECTRICAL DATA Minimum Circuit Ampacity Models V Hz PH Maximum Protective Device AMPS 120 60 1 15 208 60 1 15 DGC5 240 60 1 15 HGC5 HGC5X 240
20. in temperature setting Primary indicates menu items 1 3 or 5 Secondary indicates menu items 2 4 or 6 Up arrow increases and Down arrow decreases a displayed time or temperature value if arrow keys are lit TEMPERATURE Use with SET to set the oven temperature SET Use with time or temperature TIME Use with SET to manually set the cooking time Selects Cook amp Hold mode also selects low fan speed Press once to start press a second time to stop 1 2 Select Menu Cook Times Press once for primary 1 3 or 5 Press a second time for secondary 2 4 or 6 See next page e 1 2 3 4 5 Rack Buttons select individual Menu Rack Number Cook Times once programmed 14 MANUALLY SETTING THE TEMPERATURE AND COOK TIME To Set the Temperature 1 Press the SET button Press the TEMPERATURE button StPt displays to indicate Setpoint 2 Use the Up and Down arrow keys to increase or decrease the displayed temperature value 3 Press the SET button again to save the temperature setpoint in the computer To Set the Cook Time 1 Press the SET button Press the TIME button Tine displays to indicate time 2 Use the Up and Down arrow keys to increase or decrease the displayed cook time HR Min 3 Press the SET button again to save the time setting in the computer To Start Cooking 1 Press the START STOP button 2 The manual Cook Time counts down to 00 00 Displays HR Min above 1 hour Min Sec below
21. ld Opt Storage Rack Voltage 120 60 1 Std DGC5 HGCS Solid State ST Or sta Op 25 Opt 208 60 1 Opt HGC5X td Opt 65 cm 240 60 1 Opt 240 50 1 Opt 220 380 3W 50 3 Opt HO Programmable N A N A Std Std A Opt 220 380 4W 50 3 Opt 240 415 4W 50 3 Opt Stacked 8 Ovens 20 cm INSTALLATION Before installing verify that the electrical service and type of gas supply natural or L P gases agree with the specifications on the rating plate located behind the top trim panel on the front of the oven If the supply and equipment requirements do not agree do not proceed with the installation Contact your dealer or Hobart Corporation immediately UNPACKING Immediately after unpacking check for possible shipping damage If the oven is found to be damaged save the packaging material and contact the carrier within 15 days of delivery Carefully unpack oven and place in a work accessible area near to its final installed position Do not use the doors or their handles to lift the oven LOCATION The equipment area must be kept free and clear of combustible substances When installed minimum clearance from combustible construction must be 1 inch 2 5 cm at the left side 4 inches 10 cm at the right side and 6 inches 15 cm at the rear Minimum clearance from noncombustible construction must be 0 inch 0 cm at the left side 4 inches 10 cm at the right side and 6 inches
22. lief to the tie down strap at the rear of the oven Fig 1 If disconnection of the restraint is necessary turn off the gas supply before disconnection Reconnect this restraint prior to turning the gas supply on and returning the oven to its installation position Separate instructions for installing casters to the oven are included with the casters Note If the oven is installed on casters and is moved for any reason it is recommended that the oven be releveled front to back and side to side Assembling the Legs to the Oven The legs must be installed on the bottom of the oven Gently position the oven on its side taking care not to scratch or damage it Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers six per leg Carefully raise the oven to its normal position ASSEMBLING THE STAND TO THE OVEN Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers six per leg Carefully raise the oven to its normal position Attach the undershelf to the legs with eight bolts and lockwashers two per leg Install the rack guides into the undershelf at desired locations for pan or flat rack then attach the rack supports to the top end of the rack guides Attach rack supports to the leg assembly by removing one middle bolt and reattaching back through the end holes in the rack support Fig 2 ASSEMBLING STACKED OVENS Unpack the ovens an
23. o absorb enough heat to cook The oven will cook or bake full or partial loads at standard recipe temperatures when the power level control is properly set As with any oven you may wish to use a temperature of up to 25 F 4 C higher or lower than the recipe for the particular product result that you prefer When established convection oven times and control settings should be noted on your recipe SUGGESTED COOKING GUIDELINES Recommended temperatures times and number of racks are intended as a guide only Adjustments must be made to compensate for variations in recipes ingredients preparation and personal preference in product appearance The oven does not require special recipes Excellent results can be obtained from any good commercial recipe with reduced cooking times 19 RECOMMENDED TEMPERATURES TIMES AND NUMBER OF RACKS FOR BAKING TEMP TIME IN NO OF PRODUCT F C MINUTES RACKS Cakes Sheet Cakes 18 x 26 x 1 45 7 x 66 0 x 2 5 cm pan Scaled 4 2 to 6 Ib 2 to 2 7 kg pan 325 360 163 182 20 to 23 Scaled 6 to 7 2 Ib 2 7 to 3 4 kg pan 335 350 168 177 22 to 25 Sheet Cakes 18 x 26 x 2 45 7 x 66 x 5 cm pan 300 325 149 163 25 to 35 Scaled 10 to 12 Ib 4 5 5 4 kg pan Or two 12 x 18 x 2 30 5 x 45 7 x 5 cm pans 300 325 149 163 25 to 35 Scaled 5 to 6 Ib 2 3 to 2 7 kg pan Angel or Sponge Cakes Sheet Pans 18 x 26 x 1 45 7 x 66 x 2 5 cm Scaled 5 to 6 Ib 2 3 to 2 7 kg pan 300 325 149 163
24. p to 5 2 inches 14 cm deep with products to 6 inches 15 cm high Arrangement 4 Two racks in positions 1 and 6 are for cooking turkeys and other roasts up to 7 inches 17 8 cm high With the rack in position 1 there is limited space for a water pan see cooking chart in this manual When mixed loads or partial loading is regular practice some users have developed other rack arrangements to suit their particular needs SPECIAL PROCEDURES FOR BAKING Yeast Bread Cooking starts immediately in the convection oven Yeast breads do not usually rise as much in a convection oven as in a conventional oven Therefore it is usually necessary to allow fuller proof 2 2 to 3 times increase in volume for best results Pies When baking pies in your convection oven three or four pies should be put on an 18 x 26 45 7 x 66 cm sheet or bun pan This procedure helps the bottom crust to bake makes handling easier and reduces the possibility of boilover spoiling the appearance of the pies on the lower racks HIGH LIMIT SWITCH All ovens are equipped with a high limit switch which senses the temperature of the oven to prevent overheating The high limit switch operates independently and will automatically shut the oven down should the primary control fail If this situation occurs DO NOT attempt to bypass the high limit Shut the oven down and contact your local Hobart authorized service agency 18 RECOMMENDED TEMPERATURES AND T
25. perature too 2 Reduce temperature high Ignition light No gas supply Turn oven off for 5 minues before attempting to relight remains lit for more Check gas supply valves to be sure they are open than 20 seconds after 3 trials SERVICE Contact your local Hobart authorized service office for any repairs or adjustments needed on this equipment Long term service contracts are available on this and other Hobart products FORM 34312 Rev E Apr 2005 24 PRINTED IN U S A
26. reas caused by oxidation Again remember to rub in the direction of the polish lines Rinse with clear water and dry with a soft cloth Do not use scouring powder on the glass window it will scratch and fog the glass After processing some foods at low temperatures odors may linger in the oven These odors may be cleared by setting the cook temperature to 500 F 260 C and allowing the oven to run unloaded for 30 to 45 minutes GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES There are three basic things that can break down the surface layer of stainless steel and allow corrosion to develop 1 Abrasion 2 Deposits and water and 3 Chlorides Avoid abrasion from rubbing with steel pads wire brushes or scrapers that can leave iron deposits on stainless steel instead use plastic scouring pads or soft cloths For stubborn stains use products such as Cameo Talc or Zud First Impression Always rub parallel to the polish lines or with the grain Hard water can leave deposits that promote rust on stainless steel Treated water from softeners or certain filters can eliminate these mineral deposits Deposits from food must be properly removed by cleaning Use mild detergent and nonchloride cleaners Rinse thoroughly Wipe dry If using chloride containing cleaners or sanitizers rinse repeatedlyto avoid stainless steel corrosion Where appropriate apply a polish recommended for stainless steel such as Benefit or Super Sheen for extra prot
27. rough 22 for suggested temperatures and times for various products 6 Prepare product and place in suitable pans When the white HEAT light goes off the oven has reached the desired preheat temperature Cooking 1 Open doors and load the product into the oven Place pans in the center of the racks Close doors 2 Setthe COOK TIME After the preset time lapses turn the COOK TIME to OFF to silence the buzzer 3 When product is done open doors and carefully remove cooked product from the oven Care should be taken when wiping up spills as oven is still hot 342s Cook amp Hold When Equipped 1 Turn the oven ON 2 Setthe oven Cook Temperature to the desired setting 3 Position the Function switch to C amp H 4 Setthe Cook amp Hold Time to the desired Cooking time The oven will roast the product for the chosen set time and temperature The oven controller will automatically switch from the cooking thermostat to the holding thermostat at the end of the preset cooking time In holding mode the oven will maintain a temperature of 160 F 71 C until the oven is turned OFF The fan will run at low speed while the burner is on and the unit is operating in Cook amp Hold 5 Toturn Cook amp Hold off flip the Functions Switch to the Cook position The oven temperature will return to the cook temperature setting End of Day 1 Turn Cook Temperature to lowest setting 2 Push the Power switch to COOL DOWN Leave door ajar
28. stage roasting Uses low fan speed when burners are on no air circulation when burners are off Turns the lights in the oven ON or OFF 11 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 chamber 1 Using a clean damp cloth wipe the inside of the oven including the racks 2 Close the oven doors 3 Push the Power switch ON 4 Turn the Cook Temperature to 300 F 149 C and allow the oven to cycle for 2 hours or until no odor is detected before pushing the Power switch OFF LIGHTING THE DGC AND HGC SERIES OVENS 1 Turn the main gas supply ON 2 Place ON OFF COOL DOWN switch to the ON position 3 If the oven fails to light return the ON OFF COOL DOWN switch to OFF Allow 5 minutes for retrial USING THE DGC AND HGC SERIES OVENS Preheating 1 Select the proper rack arrangement for the product to be cooked Refer to RACK ARRANGEMENTS page 18 Make sure the doors are closed Push the Power switch ON The amber ON light will come on indicating that power to the oven is on Set the two speed Fan Switch to the desired setting without Cook amp Hold models Set Cook Temperature as desired The HEAT light will come on and remain on until the oven reaches set temperature approximately 10 to 15 minutes for settings from 300 F 149 C to 400 F 204 C Refer to SUGGESTED COOKING GUIDELINES pages 19 th
29. u items 3 Press the START STOP button LOC displays Press the START STOP button a second time to save the Menu Item s COOK TIME s 4 Pressthe START STOP button once to begin cooking with the Menu Item s Cook Time To exit press the START STOP button a second time To Program Individual Rack Number Cook Times for a Menu Item 1 To enter program mode press and hold the Up and Down arrow buttons until PrOG displays 2 Select the Menu Item to be programmed 1 6 Tine displays to indicate time Then select the rack number 1 5 f 1 indicates rack 1 t 2 indicates rack 2 and so on Use the Up and Down arrows to increase or decrease the cook time for any rack number NOTE Allracktimes can be preprogrammed before pressing the START STOP button to lock 4 Press the START STOP button LOC displays Press the START STOP button a second time to save the Menu Rack Number s COOK TIME s 5 To exit program mode press START STOP twice Always Set the Temperature Before Setting the Time Open the door door will display Place the desired product on any of the five racks Close the door The display should return to the set temperature or the GROWING BAR Press the MENU key once for primary or twice for secondary to select a menu item cook time Press the START STOP button Pressing the START STOP button after making a menu selection will time all racks for the selected menu time 6 The timer will count down the
30. ven is installed on legs turn the adjustable feet in or out to level the oven front to back and side to side If the oven is installed on casters loosen set screws and turn casters in or out to level the oven front to back and side to side Retighten set screws after leveling GAS CONNECTION GAS DATA INPUT RATING MANIFOLD PRESSURE MODEL L P Gases L P Gases Natural Natural Propane Propane 3 5 W C 10 W C HGC5 HGC5X 44 000 BTU hr 44 000 BTU hr 0 9 KPa 25 kPa HGC5D HGC5DX i l Gas supply connections and any pipe joint compound must be resistant to the action of propane gases Location of the gas inlet is at the rear of the oven Codes require that a gas shutoff valve must be installed in the gas line ahead of the oven Connect gas supply after leveling the oven The gas supply line must be at least the equivalent of 3 4 inch 1 9 cm iron pipe Make sure the pipes are clean and free of obstructions dirt or pipe joint compound The ovens are equipped with fixed burner orifices which coincide with installation elevation The oven is provided with a regulator integral to the gas solenoid valve and requires no external regulator Natural gas pressure regulators are preset for 3 5 inches W C Water Column 0 9 kPa propane gas pressure regulators are preset for 10 inches W C 2 5 kPa WARNING PRIOR TO LIGHTING CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS USE SOAP AND WATE
31. while the fan is on to cool the oven 3 When oven has cooled sufficiently push the Power switch OFF Extended Shutdown Repeat Steps 1 through 3 of End of Day Unplug oven and shut off manual gas valve CONSERVING ENERGY ALL MODELS Turn off unused equipment Adjust menu patterns and cooking baking schedules for optimum equipment use Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly Preheat only to required cooking temperature for specific food not higher Do not open the oven door unless absolutely necessary Keep area around the oven door clean and free of food particles Any obstruction that prevents the door from closing completely will adversely affect oven efficiency 13 PROGRAMMABLE CONTROLS Models HGC5D AND HGC5DX HHHH o C amp H MODE C amp H OVEN OVEN MODE READY HEATING MENU SELECT e e PRIMARY OVEN READY OVEN HEATING SECONDARY 9 gt NO IGNITION COOK HOLD PLssb40 Always displays HR Min when setting the time Displays HR Min if the countdown time is more than 1 hour Displays Min Sec if the countdown time is less than 1 hour Displays temperature in F Indicates the oven is in the Cook amp Hold Mode Indicates the oven is preheated and ready for cooking Indicates the oven is preheating or burners have cycled on to mainta
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