Hobart MGR36C - Manuals

Hobart MGR36C – Manual in PDF format online.

Manuals:

Manual

Manual Hobart MGR36C

Summary

Page 3 - TABLE OF CONTENTS

– 3 – TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....

Page 4 - UNPACKING

– 4 – Installation, Operation and Care of MODELS MGR36 & MGR36C GAS DELI RANGES SAVE THESE INSTRUCTIONS FOR FUTURE USE GENERAL Your MGR36 or MGR36C Gas Deli Range is equipped with six open top burners. The MGR36 range has astandard oven and is supplied with one oven rack. The MGR36C has a convec...

Page 5 - INSTALLATION CODES AND STANDARDS; State and local codes.; ASSEMBLY

– 5 – INSTALLATION CODES AND STANDARDS For proper installation procedures in the United States of America, refer to: 1. State and local codes. 2. National Fuel Gas Code ANSI-Z223.1 (latest edition). Copies may be obtained from The American GasAssociation, Inc., 1515 Wilson Blvd., Arlington, VA 22209...

Page 6 - Remove the backsplash components from the crating materials.; Backsplash Component Parts; REAR VIEW OF RANGE; RESTRAINING DEVICE

– 6 – Bumper Bars (Convection Oven Ranges Only) CAUTION: Failure to install bumper bars may cause motor damage and may void the warranty. Remove existing #10 screws. Position bumper bars (supplied) as shown. Replace #10 screws and securebumper bars (Fig. 2). Fig. 2 Backsplash The standard deli range...

Page 9 - Locate

– 9 – LEVELING Check the leveling of the range. Place a carpenter's level inside the oven cavity across the oven rack(s). Levelfront-to-back and side-to-side. To adjust the leveling, tilt the range to one side and, using channel locks, unscrew the adjustable leg insert asrequired. Repeat this proced...

Page 10 - TESTING THE GAS SUPPLY SYSTEM; When gas supply pressure exceeds; FLUE CONNECTIONS

– 10 – Fig. 10 WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAPAND WATER SOLUTION. DO NOT USE AN OPEN FLAME. After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air. TESTING THE GAS SUPPLY SYSTEM When gas supply pr...

Page 11 - ELECTRICAL CONNECTIONS (CONVECTION OVEN MODEL ONLY); The wiring diagram is located on the kick panel.

– 11 – ELECTRICAL CONNECTIONS (CONVECTION OVEN MODEL ONLY) WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLEPORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECTSWITCH TO...

Page 12 - OPERATION; CONTROLS

– 12 – OPERATION WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANINGOR SERVICING THE RANGE. CONTROLS Thermostat Dial - Standard Oven — Allows operator to regulate the oven temperature from low to 500 ° F. Thermostat Dial - Convection Oven — Snap-acting type control whi...

Page 15 - or OFF when oven is not in use or during idle cooking periods.

– 15 – PREHEATING Standard Oven Turn thermostat to the desired cooking temperature and preheat oven for 25 minutes. To save on gasconsumption, do not operate oven at maximum heat when it is not necessary. Turn thermostat down to 250 ° F or OFF when oven is not in use or during idle cooking periods. ...

Page 17 - COOKING CHART FOR CONVECTION OVEN; Meat roasting is most satisfactory at temperatures of 225

– 17 – Fig. 19 COOKING CHART FOR CONVECTION OVEN This cooking chart is for convection ovens only. For standard ovens, use your normal recipe times andtemperatures. Recommended temperatures and times in this chart are intended as a guide only. Adjustments must be madeto compensate for elevation, vari...

Page 18 - Scaled 4

– 18 – ROASTING TEMPERATURES AND TIMES PRODUCT TEMPERATURE APPROXIMATE TIME Standing Rib Roast 250 ° F 3-4 Hrs. - Rare Oven Ready - 15 lbs. 4-4 1 / 2 Hrs. - Med. Rolled Rib Roast - 20-22 lbs. 275 ° F 4 Hrs. - Med. Veal Roast - 15 lbs. 300 ° F 3 Hrs. - Med. Well Turkey - 15-20 lbs. 300 ° F 3 Hrs. Mea...

Page 19 - Drop

– 19 – RECOMMENDED TEMPERATURES AND TIMES FOR BAKING, Cont'd. PRODUCT TEMPERATURE APPROXIMATE TIME (MIN.) CookiesRolled or Pressed 350 to 400 ° F 6 to 12 Drop 350 to 400 ° F 6 to 15 Brownies 350 ° F 12 to 20 Yeast Breads NOTE: Yeast breads should be fully proofed for best results. Rolls - 1 oz. 350 ...

Page 21 - Remove racks and clean in a sink.

– 21 – CLEANING WARNING: (CONVECTION OVEN MODEL ONLY) DISCONNECT ELECTRICAL POWER SUPPLY BEFORECLEANING. Do not use Dawn dish detergent to clean the exterior or interior components of the range. DO NOT use scouring powder. It is extremely difficult to remove completely, and accumulations can build u...

Page 22 - CONVECTION OVENS ONLY; Oven Door Gasket; . Cleaners of this nature will destroy the gasket material.

– 22 – CONVECTION OVENS ONLY Keep the convection tube opening (Fig. 20) clear from blockage. If usage of aluminum foil is a common practiceduring the operation of this oven, be sure to periodically check the convection tube for foil particles. Fig. 20 Clean the convection tube with standard oven cle...

Page 23 - MAINTENANCE; LUBRICATION

– 23 – MAINTENANCE WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANINGOR SERVICING THE RANGE. WARNING: (CONVECTION OVENS ONLY) DISCONNECT ELECTRICAL POWER SUPPLY BEFORESERVICING THE RANGE. LUBRICATION The MGR36C convection oven motor is permanently lubricated and will ...

Page 24 - TROUBLESHOOTING

– 24 – PROBLEM Too much bottom heat. Too low temperature. Side burning. Too much top heat. Uneven bake side-to-side. Uneven bake front-to-rear. Dried out products. Pilot outage. TOP BURNER OPERATION PROBLEM Improper burner combustion. Excessive valve handle temperatures. Sticking top burner valves. ...