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First and foremost, an user manual of Hobart HSF3 should contain:
- informations concerning technical data of Hobart HSF3
- name of the manufacturer and a year of construction of the Hobart HSF3 item
- rules of operation, control and maintenance of the Hobart HSF3 item
- safety signs and mark certificates which confirm compatibility with appropriate standards
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Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Hobart HSF3 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Hobart HSF3, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Hobart service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Hobart HSF3.
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It is mostly in the manuals where we will find the details concerning construction and possibility of the Hobart HSF3 item, and its use of respective accessory, as well as information concerning all the functions and facilities.
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Table of contents for the manual
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Page 1
MODEL HSF SERIES COUNTER T OP CONVECTION STEAMERS MODELS TOTAL KW ML's HSF3 7.5 KW 52400 52804 with Deliming Light HSF3 10.0 KW 52401 52805 with Deliming Light HSF4 10.0 KW 52402 52819 with Deliming Light HSF5 15.0 KW 52403 52821 with Deliming Light Steamer FORM 34055 Rev. A (2-99) 701 S. RIDGE AVENUE TROY, OHIO 45374-0001 N S T R U C T I O N [...]
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Page 2
– 2 – © HOBART CORPORATION, 1992, 1998 TABLE OF CONTENTS GENERAL ............................................................................................................................................ 3 INSTALLATION ............................................................................................................................[...]
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Page 3
– 3 – INST ALLA TION, OPERA TION, AND CARE OF MODELS HSF3, HSF4, & HSF5 COUNTERT OP CONVECTION STEAMERS PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL The HSF 3, 4, and 5 Steamers are single compartment pressureless steam cookers with an internal electric steam generator that maintains water temperature at approximately 205°F (96°C). HSF3[...]
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Page 4
– 4 – 1 7/8" (4.8 cm) 20" (50.8 cm) 23 3/4" (60.3 cm) 27 3/8" (69.5 cm) 23 3/8" (59.4 cm) Drill 1/2" (1.3cm) holes through counter top Mark 4 corners on counter top PL-53052 LEVELING 1. Install the racks and place a spirit level or pan of water on a rack in the steamer. 2. Adjust the leveling feet or the feet on th[...]
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Page 5
– 5 – PLUMBING CONNECTIONS WARNING : PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES. 1. Connect the water supply line to the two 3 / 8 " copper tube inlets as identified at the rear of the steamer. 2. Install the line strainer provided in the steam generator fill line. • Provide a manual shutoff valv[...]
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Page 6
– 6 – WATER QUALITY The water supply should be analyzed to make sure specifications are met. Water Supply Specifications *17.1 ppm = 1 grain of hardness Water supplies vary from one location to another. A local water treatment specialist should be consulted before installing any steam generating equipment. Untreated water contains scale produci[...]
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Page 7
– 7 – TESTING PROCEDURE WARNING : THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHILE OPENING THE DOOR. Once the steamer is installed and all mechanical connections have been made, thoroughly test the steamer before operation. 1. Check that [...]
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Page 8
– 8 – OPERA TION WARNING : THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. CONTROLS Main Power Switch ON Automatically fills steam generator and begins heating to the preset temp. OFF Drains steam generator. DELIME Closes dr[...]
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Page 9
– 9 – COOK 1. After the preheat cycle, the READY light should be on. 2. Place pans of food in the cooking compartment. 3. Close the door. 4. Set the timer. • Steam flows into the compartment and the COOKING light is lit. • Opening the door will interrupt cooking; resume by closing the door. 5. At the end of the cooking cycle: a. COOKING lig[...]
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Page 10
– 10 – Solid pans are good for cooking puddings, rice, and hot breakfast cereals. Vegetables and fruits are cooked in solid pans in their own juice. Meats and poultry are cooked in solid pans to preserve their juice or retain broth. Canned foods can be heated in their opened cans (cans placed in 12" x 20" [30 x 50.8 cm] solid pans) or[...]
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Page 11
– 11 – 4. Clean the door gasket with a cloth or sponge and warm soapy water. a. Rinse with warm clear water. b. Wipe with a dry cloth. 5. Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water. a. Rinse with warm clear water. b. Wipe with a dry cloth. CAUTION : Do not allow the door gasket to come in contact with [...]
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Page 12
– 12 – COOKING GUIDELINES These cooking guidelines are suggestions only. You should experiment with your food products to determine the cooking times that will give you the best results. Variables which affect cooking time: • size • density • weight • elevation • thickness of foods • degree of doneness desired • temperature • pr[...]
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Page 13
– 13 – COOKING IN PERFORATED PANS PRODUCT TIME (minutes) WEIGHT PER PAN Seafood Clams Frozen 10 – 12 3 Doz. Fresh, Cherrystone 5 – 6 3 Doz. King Crab, Frozen Claws 4 2 1 / 2 Lb. (1.1 kg) Legs 4 – 6 4 1 / 2 Lb. (2 kg) Lobster Tail, Frozen 6 10 Lb. (4.5 kg) Lobster Live, 10-12" (25.4-30.5 cm) 5 4 Per Pan Salmon Fillets Frozen, 8 oz (22[...]
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Page 14
– 14 – COOKING IN PERFORATED PANS (CONT'D) PRODUCT TIME (minutes) WEIGHT PER PAN Fruit Grapefruit, Oranges, Blanch for Peeling 3 Pineapple, Whole for Cutting 4 Eggs Hard Cooked 15 4 Doz. Soft Cooked 9 – 10 4 Doz. Soft Yoke for Caesar Salad 6 – 8 4 Doz. Chicken Breasts, Legs, Thighs 20 15 Lb. (6.8 kg) Turkey, Frozen Breasts (2) 90 6-7 L[...]
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Page 15
– 15 – MAINTENANCE WARNING : THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. REMOVAL OF LIME SCALE DEPOSITS Steamers equipped with a Delime Generator Light. • Steamer should be delimed at a convenient time after the Delime[...]
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Page 16
– 16 – FORM 34055 Rev. A (2-99) PRINTED IN U.S.A. STEP 3. Insert the plastic tube in the deliming port. Connect the funnel to the other end of the tube. Pour 28 fl.oz. of CLR liquid into the generator slowly to avoid spillage. Remove tube and funnel. Thoroughly rinse the tube, funnel, and beaker before storing or disposing. Replace deliming plu[...]