Hobart GN Ovens Owner's manual

Brand: Hobart

Model: GN Ovens

Type: Owner's manual

Hobart GN Ovens are used for commercial cooking needs. They are available in various configurations, including single and double sections, and can be installed on legs or a stand. The ovens have a variety of features that make them ideal for high-volume kitchens, including:

Precise temperature control for consistent results
Even heat distribution for thorough cooking
Durable construction for long-lasting performance
Easy-to-clean design for quick cleanup

With their combination of features and benefits, Hobart GN Ovens are a great choice for any commercial kitchen.

Precise temperature control for consistent results
Even heat distribution for thorough cooking
Durable construction for long-lasting performance
Easy-to-clean design for quick cleanup

With their combination of features and benefits, Hobart GN Ovens are a great choice for any commercial kitchen.

\HOBART]

GAS

CONVECTION OVENS

Ria

Side

Controls

V-~

...

GN901

1 section on 25.75" (654mm) leas

FOOD

EQUIPMENT ON902

sections on

(203mm)

leg

&-stack set

GN904

1 section on open stand

Top Controls

GN961

1 section on 25.75" (654mm) legs

GN964

1 section

Installation

n ual

SUBJECT

TABLE OF CONTENTS

PAGE

SUBJECT

PAGE

IMPORTANT SAFETY INFORMATION

........

2 Burner Air Shutter Adjustments

............

........................

Flue Connections 12

GENERAL DATA CHARTS

..................

3 IMPORTANT ENERGY

...........

FLOOR PLANS

............................

CONSERVATION GLllDELlNES

................

WIRING DIAGRAMS 5.6.7.

INSTALLATION INSTRUC'rIONS

............

General

.................................

Shipping Damage Claim Procedure

..........

lnstallatlon Codes and Standards

...........

Positioning

...............................

INSTALLING BASIC SECTION-

GNQOS. GN96T

............................

....

INSTALLING SINGLE SECTION OVENS 10

INSTALLING DOUBLE SECTION OVEN

.....

Electrical Connections

....................

Leveling

................................

Gas Pressures and Orifices

...............

Gas Connections

........................

Lighting the Oven

........................

Operating Instructions

....................

.................

OWNER'S INFORMATION 13

Principles of Oven Operation

.............

-14

The Oven Controls

.......................

CONVECTION OVEN

...............

OPERATING INFORMATION 15

Rack Arrangement

.......................

Preheat

.................................

................................

Loading 15

Unload~ng

...............................

..........................

Operating Hints 16

Gas Convection Oven-

.............

Suggested Setting for Cooking 16

Table for Suggested Settings

.............................

for Cooking 17

Cooking Difficulties/Remedies

.............

.........

HOW TO CARE FOR YOUR OVEN 18

......

How to Clean the Interior of Your Oven 18

.....

How to Clean the Exterior of Your Oven 18

........................

Replacing Lamps 19

THlS MANUAL HAS BEEN PREPARED FOR PERSONNEL AUTHORIZED, QUALIFIED, CERTIFIED OR LI-

CENSED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD STARTUP AND AD-

JUSTMENTS OF THE EQUIPMENT COVERED BY THlS MANUAL.

POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL

OF GAS IS DETECTED. THlS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPI-IER.

IMPORTANT

IN THE EVENT A GAS ODOR IS DETECTED

SHUT DOWN UNITS AT MAIN SHUT-OFF VALVE

AND CONTACT THE LOCAL GAS COMPANY OR

GAS SUPPLIER FOR SERVICE.

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY

OF THlS OR ANY OTHER APPLIANCE.

NOTE

IT IS IMPORTANT THAT YOU RETAIN THlS MANUAL FOR FUTURE REFERENCE.

GN901. GN904, GN902 GENERAL

DIMENSIONAL DATA

GN901. GN904, GN902 RACK DATA

GN901, GNW, GN902 ELECTRICAL DATA

AMPS PER LlNE

MODEL LOAD (WATS) 1 PHASE

120'4' 2081240V~

GN901, GN904

18"

26" (457

660 MM.) PANS

MODEL

GN901

GN904

GN902

GN961, GN964 GENERAL

DIMENSIONAL DATA

GN961, GN964 RACK DATA

NO.

STD.

RACKS

GN961, GN964 ELECTRICAL DATA

MODEL

GN961,

GN964

AMPS PER LlNE

MODEL LOAD (WATS) 1 PHASE

120'4' 2081240V*

GN961, GN964

STD. RACK

SPACING

IN. MM.

'Includes 8 amp motor load per oven

"includes

4 amp motor load per oven

3.25

NO.

STD.

RACKS

NO.

OPTIONAL

RACKS

#PO0 PANS

11 RACK

SPACING

IN. MM.

18"

26" (457

660 MM.) PANS

(229 MM.)

OD PIE TINS

1.61

RACK SIZE

IN. MM.

STD. RACK

SPACING

IN. MM.

41 27.5

NO.

OPTIONAL

RACKS

6 3.25

699

508

9" (229 MM.)

OD PIE TINS

11 RACK

SPACING

IN. MM. U2OO PANS

RACK SIZE

IN. MM.

1.61 27.5

20 41 699

508

Fig. 1 GN901, GN904 SINGLE SECTION OVEN FLOOR PLAN

GN902 DOUBLE SECTION OVEN FLOOR PLAN 54D119331

GN961 G N964

FIG.

GN961, GN964 SINGLE SECTION OVEN FLOOR PLAN 5401 19332

FIG.

WIRING DIAGRAM FOR GN901, GN904, GN902 115V 54D118901

LIGHT

CHAMBER LIGHT CHAMBER

LCENTRIFUGAL

SWITCH

EDGE

DOOR INTERLOCK

SWITCH

V.AC -60HZ

NOTES:

I. LEAD ITEM NUYOERS ARE THE SAME AS

LEAD MARKER NUMBERS.

2. LEID

FOR

FMI

FOR

LINE

LEAD IHFORYATIOH:

-14

C*.

0231ZC4-LEADS: IJ.12.16.41-43 462

SCHEMATIC DIAGRAM

(LADDER TYPE

WI:cING FOR WIFING FOR

JI~l54A115293POOZ~ ~-t54A115292P0021

ONNECTOR

%IRING -OETAIL~A~

FIG. 5 WIRING DIAGRAM FOR GN961, GN964 115V 5401 19301

GENERAL

The Hobart gas oven you have purchased is a

fine quality product in the tradition of Hobart

quality excellence. Properly installed and used it

will provide you with many years of service and

contribute to your profitable business environ-

ment.

SHIPPING DAMAGE CLAIM PROCEDURE

The equipment you have received was carefully

inspected and packed by competent personnel

before leaving the factory. The company trans-

porting the equipment assumes full responsibility

for safe delivery upon acceptance of the ship-

ment. If the shipment is damaged:

1. Damage or Loss that is Visible

Make certain this is noted on the freight bill

or other shipping documents and signed by

the person making delivery.

7&&'

2. Damage Claims Should be Filed Immediately

codes or in the absence of local codes with

the National Electrical Code ANSllNFPS No.

70.1981. The 115 volt ovens are equipped with

a three-prong (grounding) plug for your pro-

tection against shock hazard and should be

plugged directly into a properly grounded

three-hole receptacle. DO NOT CUT OR RE-

MOVE THE GROUNDING PRONG FROM

THIS PLUG.

5. Check device nameplate to make sure that

the oven voltage and type of gas agrees with

that being supplied.

POSITIONING

Table 1 shows key general and dimensional data

of all models. Consult floor plan on pages

for positioning and related information.

1. Combustibles in the Area

This should be done regardless of extent of The equipment area should be kept free and

damage. clear from combustibles.

Unnoticed Damage or Loss

If damage is noticed after the equipment is

unpacked, the transportation company or de-

livering carrier should be notified lmmedlatel

and a concealed damage claim filed wlt

them within (15) days of date dellve

spectlon.

.made. The package should be kept or In

Hobart cannot assume responsibility for loss or

damage Incurred In transit.

INSTALLATION CODES AND STANDARDS

Hobart ovens should be Installed In accordance

wlth:

1. State and local codes;

2. Natlonal Fuel Gas Code, ANSI-Z223.1-1980.

Copies of this code may be obtained from

American Gas Assn., Inc., 1515 Wllson Blvd.,

Arlington, Virginia 22209.

4-1

3. The ovens must be installed under a ventila-

1%-

tion hood and ventilation provided in accord-

ante

with NFPA Standard #96.

The appliance when installed must be elec-

trically grounded in accordance with local

2. Clearances from Combustible

Construction

The ovens when installed should have the

followlng clearances from combustible con-

struction:

Inches from the sldes

inches from the back

The Flow of Combustion and Ventllatlon Air

The ovens must be Installed so that the flow

of combustlon and ventllatlon alr wlll not be

obstructed. Adequate clearance for alr open-

ings Into the combustlon chamber must be

provlded. Make sure there Is an adequate

su ply of alr In the room to allow for that re-

red for

combustion

of the gas at the oven

burners.

Clearances for Servlclng

The lnstallatlon locatlon should also take ln-

to conslderatlon adequate clearances for

servlclng and proper operatlon.

1. Crating and packaging materials should be

removed with care.

2. The doors should not be used to lift or move

the oven.

These basic sections must be installed on legs

will void the warranty. If a modular stand is or-

unless they are mounted on a Hobart modular dered, the oven section must be set on the stand

stand. Installations on concrete bases or other after being uncrated.

supports restricting air circulation on the bottom

A. Assembling the Legs to the Oven

Unpack the oven and leg set.

2. Position the oven on its back, taking care

not to scratch or damage it. The motor

protrudes beyond the back; provide for

this when the oven is tipped back by re-

setting it on suitable spacers (2 x 4's, etc.).

Attach each of the four leg assemblies to

the bottom of the oven with the twenty-

four bolts and lockwashers (6 bolts per

eg).

4. Place the oven in its normal attitude, on

its legs and lower it in the installing posi-

tion.

Attach the flue diverter over the flue vent

in the holes provided.

6. Attach flue trimpiece in front of the flue

diverter.

Assembling the Oven on the Stand

Uncrate the oven and stand.

2. Screw two locating studs (found in stand

carton) into bottom of basic section (Fig.

7).

Attach the four leg assemblies to the

bottom of the stand with the

bolts

furnished.

4. Mount basic section (Fig. 7).

Attach flue diverter and flue trim to the

oven.

STAND

Fin. 7 Installation of basic oven on oDen stand

Fig.

Installing lower flue extension

Fig.

Installing middle piece of the flue exten-

sion.

Fig. 10 Attaching the upper flue extension

1. Unpack one oven and leg set. 2. Refer to the appropriate wiring diagram Fig. 3,

4, 5, 6 and the information on it for making

2. Rosition the oven on its back, taking care not proper line connections to the terminal block.

to scratch or damage it. The motor protrudes The 115 volt models have a cord and plug

beyond the back. Provide for this when the attached and do not have to be wired. Each

oven is tipped back by resting it on suitable of these ovens should be plugged into a

spacers (2 x 4's, etc.). properly grounded 115 volt receptacle.

3. Attach each of the four leg assemblies to the

bottom of the oven with the twenty-four bolts

and lockwashers (6 bolts per leg).

4. Place the oven in its normal attitude, on its

legs, and lower it in the installing position.

5. Unpack the other oven, screw the two lock-

ing studs in the bottom of the oven Fig. 7.

6. Attach the flue diverter over the flue vent in

the holes provided. Screw in place.

7. Attach flue trimpiece in front of the flue

diverter.

8. Place top oven over bottom oven so that the

locating studs nest in the holes provided in

the bottom oven.

Take the lower flue extension from the stack

kit and attach it to the bottom of the top

oven Fig. 8.

10. Attach the middle piece of the flue extension

Fig.

11. Attach upper flue extension to the upper

oven as shown in Fig. 10.

12. Connect the piping between the top oven

and bottom oven as shown on the floor plan

Fig. 1. Pipe compound must be suitable for

the gas being used. Check for gas leaks with

a soap and water solution.

3. For 2081240 volt ovens the line leads must be

connected to the line terminal block which

may be reached by removing the wiring box

cover. Attach the ground lead to the terminal

provided.

4. Replace the wiring box cover.

5. Do not energize the power supply until after

the gas connections have been made.

LEVELING

Using a spirit level

adjust the legs to insure that

the oven racks are level in the final installed

position.

GAS PRESSLlRES AND ORIFICES

Natural Gas

The standard orifices are set at 3.7 inch WC

(Water Column) pressure. A pressure regu-

lator is supplied and must be installed when

the oven is connected to the gas supply.

Liquefied Propane Gas

The standard orifices are set at 10 inches WC

(Water Column) pressure. A pressure regu-

lator is supplied and must be installed when

the oven is connected to the gas supply.

GAS CONNECTIONS

1. The regulator supplied must be connected to

the manifold (note direction of gas flow

13. Leave gas valves closed until all the electrical arrow).

conne~tions are made and the ovens are

checked or used. 2. The oven should be connected to the gas

line after leveling.

ELECTRICAL CONNECTIONS

3. A gas shut-off valve should be installed in

the gas line ahead of the oven as required by

1. Insure that the voltage stamped on the oven codes.

nameplate matches the available power

SUPP~Y. 4. The gas supply lin'e must be at least the

equivalent of

3/4"

iron pipe.

WARNING

DISCONNECT THE ELECTRICAL 5. Make sure the pipes are clean and free of ob-

POWER AT THE MAIN CIRCUIT BOX. PLACE structions, dirt and piping compound.

A TAG ON THE CIRCUIT BOX INDICATING

THE ClRCLllT IS BEING WORKED ON.

IMPORTANT: All joints in the gas supply line

must be checked for leaks before lighting.

THE CHECK SHOULD BE MADE WITH SOAP

AND WATER SOLUTION (BUBBLES). AN

OPEN FLAME SHOULD NOT BE USED.

LIGHTING THE OVEN

CAUTION: Prior to lighting, check all joints in the

as supply line for leaks. USE SOAP AND WATER

OLUTION. DO NOT USE AN OPEN FLAME.

OPERATING INSTRUCTIONS

Open the manual valve and purge the gas

line to remove the air. Check for leaks with a

soap solution.

2. Light pilots (2) with a match or lighter rod.

The flame should be approximately

1/2"

high.

The pilot flame will heat up the flame switch

sensing bulb.

Turn on the electrical power, turn thermostat

to max. and load control to "HI". After a brief

time the flame switch sensing bulb will heat

up and close the circuit to the solonoid valve

which will allow the gas to flow to the burners.

Oven door should be closed.

WARNING: Do not turn manual valves on unless

the pilots are to be lit. Before relighting pilot

lights, the manual valves must be OFF for a

minimum of five minutes.

BURNER AIR SHUTTER ADJUSTMENTS

Burner air shutters should be adjusted as re-

quired. To adjust open the shutter until flame

leaves the burner port, then close slightly. Yellow

tipped flame should not be present.

2. The pilots wlll remain lit until the gas valves

are closed. If the oven Is not to be used for

some time close the manual valve on the

oven. When the time comes to reuse the

oven, rellght the pllots as described.

CAUTION: If burners do not light after the pilots

have been lit, check:

Flame switch bulb should be hot (slightly

red).

2. Thermostat setting.

Load switch setting.

Doors closed.

Cool-down switch is off.

If burners still do not light, turn off the manual

valve and call a qualified servicer.

FLUE CONNECTIONS

Ventilation requirements will vary with each in-

stallation and must comply with applicable por-

tions National Fire Protection Association Stan-

dard

#96

and with local codes. Considerations

to be kept in mind include:

Flue connections should never be made di-

rectly to the oven.

2. The oven should be located under a hood

with an adequate connection to an exhaust

duct and having a

inch extension beyond

the oven sides.

Clearance above the oven flue should be

adequate for the flue products to escape so

that there is no interference with the heat cir-

culation In the ovens. Refer to the Standard

for the lnstallatlon of Equlpment for the Re-

moval of Smoke and Grease.Laden Vapors

from Commerical Cooklng Equlpment, NFPA

Standard

#96.

Conditions

resulting

In cross currents within

the kitchen

such as wall type fans, or open

wlndows next to the oven or fans blowing

dlrectly on the oven should not be allowed to

exlst.

To prevent the oven function from belng

affected by a reduced atmospheric pressure,

adequate make up alr In the kltchen should

be provided to replace the alr taken out by

the ventllatlng system.

Purchase properly sized equipment for your

Reduce thermostat settings In slack periods

operatlon; don't overslze or undersize. slnce gas equipment heats up, recovers fast.

2. Don't oversize ventilating system. Use the

Ad'ust menu patterns and cooking and baking

size that will provide optimum air flow. sc

edules: for optimum equipment use.

Turn off unused equipment. *Based on National Restaurant Association's

"Check-List for Energy Control and Conservation".

Five standard racks per

section measure 27.5" x

(670 x 508 mm).

Each rack holds two No.

Cool to touch handle 200 pans. Six additional

opens both doors 180 racks optional for non-

degrees, simultaneously. rising products.

cuts heat loss

for greater en-

ergy efficiency

and is more

sanitary and

virtually trou-

ble-free.

Recycler recirculation system saves

approximately 40% in gas energy

costs by reusing already heated air.

INTERIOR: Porcelain panels over

stainless steel liner. Inner door liner

stainless steel.

Six-sided insulation (top, bottom,

sides, back and front) for high energy

efficiency.

Positive stops hold loaded racks se-

curely when two-thirds withdrawn.

Automatic interlock switch shuts off

blower motor and burners when

doors are opened.

Two interior lights turned 'on by sep-

arate switch for in-process inspection.

Motor-driven blower fan constantly

circulates forced air for fast, high-

loading, volume cooking.

Long-life energy-efficient

HP 1725-

rpm motor has sealed ball bearings,

needs no lubrication for 10 years.

Front-service access.

Fan switch allows operating the

blower when door is open for quick

cool down.

Interior temperature cycle varies

only

10F.

PRINCIPLES OF OVEN OPERATION

The heating of the oven involves the following:

1. Two tubular sheet metal burners operate in a

combustion chamber that is insulated.

Above the combustion chamber is the flame

chamber which collects the heat coming

from the burners.

The collected heat is directed through heat

exchanger tubes located in the cooking com-

partment. The oven compartment is first

heated indirectly by the heat from those

tubes.

Heated flue products are then collected in a

chamber above the oven compartment,

drawn back into the oven and recirculated by

the blower wheel throughout the compart-

ment.

The fan distributes the heat throughout the

oven cavity.

THE OVEN CONTROLS

The control panel on the GN96T basic section is

mounted on the top and on the GNSOS basic

section is mounted on the side. In both arrange-

ments, the control functions are the same as

described below.

CONTROL PANEL ON GN96T

CONTROL PANEL ON GN9OS

Power

ON-OFF Switch. Energizes the oven controls

electrically.

Load Control. 'This is an infinite type control

which varies the input between

OFF

and 100

percent.

PERCENT OF

CONTROL SETTING FULL INPUT

HI-7

OFF

Load Control Signal Light. When the light is

on, it indicates the load control is function-

ing in the range between HI and LO settings.

Thermostat. This is a snapaction type control

of the temperature from

200'F

500'F.

This

control activatesldeactivates the burners.

Thermostat Slgnal Llght. When the signal

light is "ON" it shows that the oven is pre-

heating or is recovering to the termperature

dial settings while In a cooling cycle.

Tlmer. Any time interval can

selected up to

one hour. The tlmer will rlng for a short lnter-

val when the set time Is reached. The duration

of the timer rlng depends on how much the

tlmer has been wound.

Oven Llght Swltch. The oven lights are con-

trolled by a rocker switch. To prolong llght

bulb Ilfe, use Ii hts only when loadlng the

oven, checking t

e product or unloadlng.

Automatlc Interlock Swltch (not vislble). Thls

switch shuts off the blower motor and burners

when the doors are opened except as noted

In Item 9.

Cool Down Fan Switch. Thls swltch allows

the operatlon of the fan only (not the burners)

to cool down the oven rapldly when the

doors are o en. (See the para raph 1, page 18

How to Care for Your Oven.)

Cool the &en to Clean un er the section

RACK ARRANGEMENT

The oven has eleven rack positions and five

racks are furnished with it. Additional racks are

available as optional accessories. The rack ar-

rangement to be used for a cooking run will be

determined by the height of the particular product

being cooked. Thus the racks on which the prod-

uct will be placed may have one, two or more un-

used positions between them. For example,

cookies which have very little height can be

placed on 18 x 26 pans on each of the eleven

rack positions. Turkeys and other roasts with

considerable height would be placed on the

lowest positions (#I) and the half-way position

(#5

or #6).

PREHEAT

Followin are the steps to be followed in pre-

heating t e oven.

The proper rack arrangement should be made

for the product to be cooked. (Refer to the

previous section.)

Your oven operates only when the doors are

closed. An electric interlock is provided that

de-energizes the blower and the burners

whenever the oven door is opened.

3. Set the thermostat dial to the temperature at

which the product will be cooked. Regarding

the temperature setting, the following Is

suggested. Since the oven chamber opening

is large and loading to capacity necessitates

keeping the doors open longer than Is usual

with standard ovens, temperature drops will

take place. To offset this it Is suggested that

while preheating, before the food is intro-

duced, the dial setting be 50°F hi her than

the temperature at which the foo s will be

cooked.

Set the load control to HI.

5. Turn the Power Switch to "ON".

The slgnal light will come on and stay on

until the set tem erature Is reached. Thls

preheat time is

mlnutes at a setting of

350°F. The oven should be allowed to cycle

twice before loading for baklng to assure

f@-)

good heat saturation of the oven chamber.

NOTE: Remember to set the thermostat to

desired cooking temperature if a higher

temperature was used to preheat the oven.

Under normal operating conditions, the

blower will continue to operate at all times

when the oven is on, except when the oven

doors are opened.

With the oven preheated as noted above, it is

ready to proceed with the cooking.

Open the doors (the fan will stop) and load

quickly. The pans should be centered on the

racks.

When loading has been completed, close the

doors. 'The blower will resume operation. In

all cases, the oven should be loaded as

quickly as possible, keeping the door open

for the shortest possible period.

3. With the food in the oven chamber, reset the

temperature dial setting to what is appropriate

for the particular food product.

Set the load control to the recommended

setting for the product and load to be cooked.

Refer to the Suggested Cooking Chart for

specifics.

5. Set the timer to the suggested time. A ain

refer to the Suggested Cooking Chart. %he

timer Is strict1 a mechanical one

IT IN NO

WAY

CONTR~LS

THE FUNCTION

OF THE

OVEN OR TURNS IT OFF. To insure that it

will ring when the time at which it was set

has elapsed, wind the timer to the maximum

setting. Then back-up to the desired setting

for the product. This will result in spring

tension sufficient to activate the alarm.

When the cook time has elapsed, check for

proper doneness. If the food is done to your

satisfaction unload; if not set for additional

time and cooking as required.

UNLOADING

Since convection ovens are high production

devices, consider the space that will be

needed to accommodate the food to be un-

loaded from the oven.

Unloading should be fast to minimize the

heat loss while the doors are open

essential practice if consecutive cooking

loads are to be made.

If consecutive loads are to be cooked, it is

suggested the doors be closed between each

load so the oven can recover to the preset

temperature.

OPERATING HINTS

Although some of the following points have been

touched on, they are mentioned again for their

significance.

1. 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, to make sure the desired

doneness is achieved.

2. Your own tables of temperature and times for

the various products should be completed,

as the oven is used, to reflect your own

operation.

3. Because the convection oven moves forced

heated air around in the oven chamber, the

temperature setting for the various products

are lower and the cook times are shorter than

in a conventional deck-type oven. Since rec-

ipes and foods are subject to many variations

and tastes, the recommendations about tem-

perature settings and cooking times contain-

ed in this manual are SUGGESTIONS ONLY.

You, the operator, should do some experi-

menting in the beginning with your food pro-

ducts, since the oven may open up new vistas

of cooking for you, to find what temperatures

and times give you the best results.

Do not open the doors unless it is necessary.

The windows on the doors allow product in-

spection without necessitating door opening.

There's adequate lighting, too

two lights

that go on when needed by turning the light

switch on the control panel.

5. Load racks evenly and center the pans on

them. Keep them toward the front, to avoid

the possibility of light foods being thrown on

the motor fan.

Use interior lights sparingly.

GAS CONVECTION OVEN

SUGGESTED SET-

TINGS FOR COOKING

The following Table

shows sug ested settings

of Temperature, Load Control and

ime,for various

products. These settings are intended as sug-

gestions only since results depend on numerous

variables such as variations and content of the

food, recipes and preferences of the users.

In meat roasting it may be desirable to take

some steps to reduce shrinkage. In addition to

cooking meat at low temperatures (per the rec-

ommendations of USDA and the American Meat

Institute beef, lamb, and poultry should be cooked

at 225°F to 325"F, fresh pork at 325°F to 350°F)

moisture in the cavity can be retained by placing

a shallow (1" deep) pan with water in the bottom

of the oven.

In the table the temperatures are shown in OF.

The indication on the dial is in both OF and "C as

shown in -Fig. 11.

Fig. 11 The temperature dial

'The load control varies from LO to HI as shown

in Fig. 12.

MED

Fig. 12 Load Control

TABLE 4

SUGGESTED SETTINGS FOR COOKING

PRODUCT PRODUCT TEMPERATURE TIME LOAD NO. OF

CATEGORY PRODUCT DESCRIPTION

(OF)

(MINUTES) CONTROL RACKS

7 3

l.%r. (Rare) 2

4-45 Hr. ,Me\

MEAT

Rolled rlb roasts

Standing rib roasts

Veal Roast

3M)

3 ~r. (~e'd)

Steamship round Whole 6080 Lbs.

2-PanlRack

Meat Loaf 8-10 Lbs.

45.60

2022 Lbs.

FOWL

Hamburger patties

Turkeys 15-20 Lbs. 300 3 Hr.

Chicken 2.2M Lbs. Breasts 8 Thighs 35

Chicken 2.2112 Lbs. Backs 8 Wings 33

FISH

2 Oz.

2.5 02.

02.

Fish stlcks 20.7.

X3"

Breaded Fr

400-450

400450

375-400

Halibut steaks

Lobsters

Lobster tails

5 Oz. Fr.

Lb.

BREAD PRODUCTS

(

4-6

283

7.10

8.12

Bread-loaf 1 Lb.

Rolls

Rolls 2% Oz.

I I

Biscuits

Muffins 1314

Corn Bread 7 Lbs118 x 2 6

Pan

335

PASTRIES Sheet cakes

Angel cakes

Sugar cookies

Frult'pies (Frozen)

Apple pies (Fresh)

Pumpkin ples

Apple turnovers

5 (24

Pies)

5 (30 Pies)

5 (120)

26 Oz.

20 0.7.

MISCELLANEOUS Melted cheese sand.

Pizza (Frozen)

Idaho potatoes 120 count150 Lbs.

100 count150 Lbs.

80 Count150 Lbs.

Frozen

dinners

Frozen 8 02. foil meals

Frozen entrees (1" thick)

COOKING DIFFICULTIES AND SUGGESTED REMEDIES

DIFFICULTY PROBABLE CAUSE REMEDY

Oven preheat Is proper but oven

never recovers from temperature

drop after food Is put In.

Edges of pans over-cooklng or very

uneven

browning.

Level ovens on the racks both

front to back and side to side.

Load too big.

Food

epllllng or

"running"

towards

edge.

Remove warped pans from the pan

set used for baking. Keep baking

pans separate from the others.

Check cooking chart for proper

Load control setting too high.

Too many racks.

Oven not leveled.

Warped sheet pans.

Lower the load control setting. Refer

Load control setting too high. to Cooking Chart.

Check Cooking Chart for proper

settings and loads.

Overbrownlng or ahrlnklng.

Shrinkage very hlgh.

Roasting temperature high

Oven moisture low.

Reduce oven temperature.

Put water in shallow pan

oven

bottom.

HOW TO CLEAN THE INTERIOR OF YOUR

OVEN

Cool the Oven to Clean

Always allow oven to cool prior to cleaning.

To speed up the cooling, a Cool Down Fan

Switch is featured on the oven. In the Cool

Down position only, the blower will operate

when the doors are open. If the oven is still

hot make sure the fan is turned on with the

doors only slightly ajar to minimize the ex-

posure of the operator to the current of hot

air.

Do Not Allow Large Accumulations

Keep the inside of the oven and racks wiped

clean. If food

articles

or carbon accumulate

so doors cannot be tightly closed, heat is

wasted and the oven will not operate properly.

Poorly closed doors permit a constant escape

of steam and vapor around the door. 'This

causes a condensatioin which deteriorates

the finish around the oven front and door

lining.

foods and grease which resist simple soap-

water cleaning, an abrasive cleaner such as

Bon Ami or Ajax, mixed into a paste, may be

employed. Apply with stainless steel wool or

sponge, always rubbing with the "grain".

This treatment is equally effective for "heat

tint" (slightly darkened areas caused by ox-

idation). Again, remember to rub in the direc-

tion of the polish lines. Rinse with clear wa-

ter, and dry with a soft cloth.

The Recycler Tube

This tube should never be blocked. It should

be kept clean at all times for proper opera-

tion of the oven.

Odors In The Oven

Low temperature cooking mayVresult in lin-

gering odors. They can be eliminated by set-

ting the thermostat at 500°F and the load

control at HI, and running the oven for half

an hour.

The Porcelain Liner Panels

HOW TO CLEAN THE EXTERIOR OF YOUR

Clean often when the oven in cold with mild

OVEN

detergent or soa and water. This will prevent

food and dirt

rom "baking on" and will

frequently be all the cleaning that is nec-

essary. Where soil resists soap-water clean-

ing, use a wooden tool to loosen splllage

from the cold oven. Follow with a non-etching

cleaner which Is specifically recommended

for procelaln enamel. Use clear water to rlnse;

d wlth a soft clean cloth. DO NOT USE

S~EEL

WOOL. WIRE BRUSHES and CAUSTIC

SOLUTIONS such as lye, soda ash, or am-

monla.

The Llner Itself

The

porcelain

liner side panels are removable

and should be removed periodically to check

for build-ups

salt, batter, etc., For proper

air circulation and heat transfer, keep the

area around the heat exchange tubes clean.

The Stainless Steel Door Liner

Soap or detergent and water will usually take

care of routine cleaning. Drying is accom-

plished with a soft clean cloth. For burnt-on-

Washln!

Wash al exterior surfaces at least once daily.

Use a cloth with warm water and a mild soap

or detergent. Where surfaces have been pol-

ished, use a cloth lightly

hard rubbing will

remove pollsh. Follow with a clear rlnse, then

dry. This simple beauty treatment not only

keeps your equlpment dlrt-free and sparkling,

but virtually ellminates the danger of grease

accumulation

which may form a hard-to-,

remove stain If left on too long.

Permalucent Flnlsh

Exterior Slde Panels

If rease has accumulated on the PERMA-

ENT flnlsh, remove It with any silicon-

base polish, follow dlrectlons on the con-

tainer. NEVER use a scouring pad-type

cleaner on the PERMALUCENT finish. If the

surface should be accidentally marred, it can

be quickly and easily restored to its original

beauty with a "PERMALUCENT Touch-Up-Kit",

available through your Hobart Chicago

Heights Servicer. Full instructions are in

each kit.

Cleaning The Stainless Steel

To keep the stainless steel front bright and

gleaming at all times, just clean it regularly

with a damp cloth and polish with a soft, dry

cloth. To remove discolorations which may

have formed when regular cleanlng was ne-

glected, use any detergent or plain soap and

water. For particular1 stubborn discolorations,

a self-soaping scour

ng pad may be used.

CAUTION: ALWAYS RUB WITH THE "GRAIN"

IN A HORIZONTAL DIRECTION.

Plastlc Control Knobrr

Waah, d and pollsh with a soft cloth. Avoid

uslngl grl

ty soepsl or harah cleaners.

REPLACING

LAMPS

Ctr@~k

aneure

that the oven Is cool.

WARNING turn off electrlc aupply.

R~rnava

all rack5 by pulling forward, lifting

and

out.

ffcllm~v@

screws from the llght window bezel.

Part1

out the bezel and wlndow.

Rtaylace the burnt-out bulb,

Replace the hardware by reversing the dls-

rrmombly procedure.

continued

product Improvement Is a pollcy of Hobart, speclflcatlons may

changed without notlce.

HOBART CORPORA'I'ION

14th &Arnold Streets Chlcago Helghts, IL 60411

PRINTED

U.S.A.

Hobart GN Ovens Owner's manual

Brand: Hobart

Model: GN Ovens

Type: Owner's manual

Precise temperature control for consistent results
Even heat distribution for thorough cooking
Durable construction for long-lasting performance
Easy-to-clean design for quick cleanup

With their combination of features and benefits, Hobart GN Ovens are a great choice for any commercial kitchen.

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Hobart GN Ovens Owner's manual

Hobart GN Ovens Owner's manual

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