English dropdown-ico

Hobart ML-126616 manual

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24

Go to page of

Similar user manuals

A good user manual

The rules should oblige the seller to give the purchaser an operating instrucion of Hobart ML-126616, along with an item. The lack of an instruction or false information given to customer shall constitute grounds to apply for a complaint because of nonconformity of goods with the contract. In accordance with the law, a customer can receive an instruction in non-paper form; lately graphic and electronic forms of the manuals, as well as instructional videos have been majorly used. A necessary precondition for this is the unmistakable, legible character of an instruction.

What is an instruction?

The term originates from the Latin word „instructio”, which means organizing. Therefore, in an instruction of Hobart ML-126616 one could find a process description. An instruction's purpose is to teach, to ease the start-up and an item's use or performance of certain activities. An instruction is a compilation of information about an item/a service, it is a clue.

Unfortunately, only a few customers devote their time to read an instruction of Hobart ML-126616. A good user manual introduces us to a number of additional functionalities of the purchased item, and also helps us to avoid the formation of most of the defects.

What should a perfect user manual contain?

First and foremost, an user manual of Hobart ML-126616 should contain:
- informations concerning technical data of Hobart ML-126616
- name of the manufacturer and a year of construction of the Hobart ML-126616 item
- rules of operation, control and maintenance of the Hobart ML-126616 item
- safety signs and mark certificates which confirm compatibility with appropriate standards

Why don't we read the manuals?

Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Hobart ML-126616 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 ML-126616, 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 ML-126616.

Why one should read the manuals?

It is mostly in the manuals where we will find the details concerning construction and possibility of the Hobart ML-126616 item, and its use of respective accessory, as well as information concerning all the functions and facilities.

After a successful purchase of an item one should find a moment and get to know with every part of an instruction. Currently the manuals are carefully prearranged and translated, so they could be fully understood by its users. The manuals will serve as an informational aid.

Table of contents for the manual

  • Page 1

    701 S. RIDGE AVENUE TROY, OHIO 45374-0001 937 332-3000 www.hobartcorp.com FORM 34312 Rev. E (Apr. 2005) DGC5 & HGC5 SERIES GAS CONVECTION OVENS MODELS DGC5 ML-126614 HGC5 ML-126615 HGC5X ML-126618 HGC5D ML-126616 HGC5DX ML-126619[...]

  • Page 2

    – 2 – IMPOR T ANT FOR Y OUR 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 [...]

  • Page 3

    – 3 – Installation, Operation and Care of DGC5 & HGC5 SERIES GAS CONVECTION O VENS SA VE THESE INSTR UCTIONS FOR FUTURE USE GENERAL Hobart DGC5 & HGC5 S eries Gas Convection Ovens are produced with quality workmanship and material. Proper installation, usage and maintenance of your oven will result in many years of satisfactory performa[...]

  • Page 4

    – 4 – INST ALLA TION 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 [...]

  • Page 5

    – 5 – In Canada: 1 . Local codes. 2 . CSA B149.1 Natural Gas and Propane Installation Code. 3 . STANDARD 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 (la[...]

  • Page 6

    – 6 – 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 T[...]

  • Page 7

    – 7 – LEVELING Ensure that the oven racks are level in the final installed position. If the oven 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 [...]

  • Page 8

    – 8 – 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 mus[...]

  • Page 9

    – 9 – A T A D L A C I R T C E L E s l e d o MH P / z H / V y t i c a p m A t i u c r i C m u m i n i M e c i v e D e v i t c e t o r P m u m i x a M S P M A , 5 C G D , X 5 C G H , 5 C G H X D 5 C G H , D 5 C G H 1 / 0 6 / 0 2 1 1 / 0 6 / 8 0 2 1 / 0 6 / 0 4 2 1 / 0 5 / 0 4 2 3 / 0 5 / ) W 3 ( 0 8 3 / 0 2 2 3 / 0 5 / ) W 4 ( 0 8 3 / 0 2 2 3 / 0[...]

  • Page 10

    – 10 – OPERA TION 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 & Hold) COOK TEMPERA TURE HI LO POWER OFF HEAT ON IGNITION COOL DOWN ON OFF 45 50 55 60 40 35 30 25 20 15 10 5 0 COOK TIME ON OFF LIGHTS FA N LO FUNCTION 150[...]

  • Page 11

    – 11 – CONTROLS (Models DGC5, HGC5 and HGC5X — With Cook & Hold) OFF 150 150 225 250 275 300 325 350 375 200 400 425 450 250 475 500 F 100 C POWER OFF HEAT ON IGNITION COOK TEMPERA TURE COOL DOWN ON 1 2 3 4 5 0 COOK & HOLD TIME PL-53537 OFF 45 50 55 60 40 35 30 25 20 15 10 5 0 COOK TIME ON OFF LIGHTS COOK C & H FUNCTION OFF 150 15[...]

  • Page 12

    – 12 – 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 Temperatu[...]

  • Page 13

    – 13 – Cook & Hold (When Equipped) 1 . Turn the oven ON. 2 . Set the oven Cook Temperature to the desired setting. 3. Position the Function switch to C & H. 4. Set the Cook & 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 swit[...]

  • Page 14

    – 14 – PROGRAMMABLE CONTROLS (Models HGC5D AND HGC5DX) 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. C & H MODE Indicates the oven is in the Cook & Hold Mode. OVEN READ Y Indicates the[...]

  • Page 15

    – 15 – 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 [...]

  • Page 16

    – 16 – Always Set the Temperature Before Setting the Time 1. Open the door; door will display. 2. Place the desired product on any of the five racks. 3. Close the door. The display should return to the set temperature or the GROWING BAR . 4. Press the MENU key once for primary or twice for secondary to select a menu item cook time. 5. Press the[...]

  • Page 17

    – 17 – SETTING THE OVEN FOR COOK & HOLD 1. Press the COOK & HOLD button to select cook & 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[...]

  • Page 18

    – 18 – 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 (Fig. 4). Arrangeme[...]

  • Page 19

    – 19 – RECOMMENDED TEMPERATURES AND TIMES 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. A pan, approximately 12 x 20 x 1" (30.4 x 50.8 x 2.5 cm) full of water, may be placed [...]

  • Page 20

    – 20 – 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 1 / 2 to 6 lb (2 to 2.7 kg)/pan 325-360 (163-182) 20 to 23 5 Scaled 6 to 7 1 / 2 lb (2.7 to 3.4 kg)/pan 335-350 (168-177) 22 to 25 4 Sheet Cakes 18 x 2[...]

  • Page 21

    – 21 – TEMP. TIME IN NO. OF PRODUCT °F (°C) MINUTES RACKS Yeast Breads NOTE: Yeast breads should be fully proofed for best results. Rolls — 1 oz 350-400 (177-204) 5 to 10 4 3 1 1 / 2 to 2 1 / 2 oz 350-400 (177-204) 8 to 15 4 3 Loaf Bread — 1 lb (453.4 g) 325-375 (163-191) 20 to 40 3(30)Pans 2(20)Pans Sweet Rolls & Danish Pastry 325-37[...]

  • Page 22

    – 22 – TEMP. TIME IN NO. OF PRODUCT °F (°C) MINUTES RACKS Fish Sticks & Portions Frozen Breaded — 1 oz 350-400 (177-204) 6 to 10 4 2 to 3 2 1 / 2 to 3 oz 350-375 (177-191) 8 to 15 4 2 to 3 Chicken Pieces Broiled or Oven Fried 2 to 2 1 / 2 lb (0.9 to 1.1 kg) bird 375-425 (191-218) 8 to 15 4 to 5 2 to 3 2 1 / 2 to 3 lb (1.1 to 1.4 kg) bir[...]

  • Page 23

    – 23 – 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 [...]

  • Page 24

    – 24 – TROUBLESHOOTING m e l b o r Pe s u a C e l b i s s o Pn o i t c A e v i t c e r r o C d e t s e g g u S g n i n w o r b n e v e n U d e k o o c r e v o r o . s e g d e . 1 . 2 . t o h o o t s i n e v O . d e s u s k c a r y n a m o o T . 1 . 2 . ) s e n i l e d i u G g n i k o o C o t r e f e r ( g n i t t e s e r u t a r e p m e t e c u[...]