Hobart CN90, CN91 & CN95 Series Electric Convection Ovens
Installation, Operation and Care
SAVE THESE INSTRUCTIONS
General
The CN90, CN91, and CN95 model electric convection ovens are efficient, versatile, and productive tools for the cooking industry. These units feature an electronic thermostat to control oven temperature and an electronic timer to control cooking time. The timer display indicates the time remaining on the cooking cycle.
Installation
Unpacking
Immediately after unpacking, check the oven for possible shipping damage. If damage is found, save the packaging material and contact the carrier within 15 days of delivery. Prior to installation, test the electrical service to ensure it matches the specifications on the oven data plate.
Installing Single Ovens
Installing Basic Oven (CN90, CN91, & CN95)
The basic oven must be installed on legs or mounted on a modular stand. Installations on concrete bases or other supports that restrict bottom air circulation will void the warranty. If using a modular stand, set the oven on the stand after uncrating.
Assembling the Legs to the Oven (CN901, CN911, & CN951)
- Position the oven on its back, taking care not to scratch the sides.
- Attach the four leg assemblies to the bottom of the oven using the twenty-four bolts and lockwashers.
- Reposition the oven by setting it on its legs in the installed position.
Figure 1 illustrates the installation of a basic oven on a cabinet. Procedures are identical for installing an open stand, CA286, or CA337.
Assembling Cabinet Base or Stand (CN903, CN904, CN913 & CN914)
- Screw two locating studs (found in the cabinet base or stand carton) into the bottom of the oven.
- Mount the oven on top of the stand or cabinet.
Assembling the Chimney and Flue Extension
Remove the oven chimney and flue extension from the rear of the oven (motor compartment). Use the provided screws to fasten the chimney to the top rear of the oven. Note: The flanges on the chimney should be positioned under the top cover. Also, attach the flue extension.
Electrical Connections (Single Oven)
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT.
Ensure that the electrical supply matches the specifications on the oven data plate. Remove the wiring compartment cover on the front of the oven (the lower portion of the control panel). Remove the appropriate knock-out on the bottom of the oven and attach the power supply conduit to the bottom of the oven. Comply with the appropriate wiring diagram attached to the oven when making connections to the electrical supply lines. Replace the wiring compartment cover and energize the power supply.
Electrical Data (Single Oven)
| TOTAL KW | 208-240V 3-PHASE LOADING | 480V 3-PHASE LOADING | NOMINAL AMPERES PER LINE WIRE (208V) | NOMINAL AMPERES PER LINE WIRE (240V) | NOMINAL AMPERES PER LINE WIRE (480V) | |||||||||||
| KW PER PHASE L1-L2 | KW PER PHASE L2-L3 | KW PER PHASE L1-L3 | KW PER PHASE L1-L2 | KW PER PHASE L2-L3 | KW PER PHASE L1-L3 | L1 | L2 | L3 | L1 | L2 | L3 | L1 | L2 | L3 | ||
| Single Oven | 11 | 3.35 | 3.35 | 4.30 | 3.33 | 3.33 | 4.33 | 32.0 | 27.9 | 32.0 | 27.7 | 24.2 | 27.7 | 13.9 | 12.0 | 13.9 |
The 208, 240, and 480 volt ovens covered by this manual are for connection to a 1 or 3 phase power system. Ovens leaving the factory are wired for connection to a 3 phase power system. Wires can be changed at the installation site for connection to a 1 phase power system by altering the wiring at the terminal block.
Leveling
Adjust the legs to assure that the oven racks are level in the final installed position.
Installing Double Ovens
Assembling Stacked Ovens (CN902, CN912, & CN952)
- Position one oven on its back for access to the oven bottom, taking care not to scratch the sides. Attach the four leg assemblies with the twenty-four bolts and lockwashers provided.
- Place the lower oven (with legs) on the floor and remove the two 7/16" diameter knock-outs on each side of the top cover plus the 1 3/8" diameter knock-out at the right front of the top cover.
- Install the two locating studs (included in the leg stack set) into the screw plates on the underside of the upper oven. (See Figure 1).
- Remove oven chimneys stored at the rear of both ovens. Discard one chimney. Attach the remaining chimney to the top of the upper oven (oven without legs). Note: The flanges on the chimney should be positioned under the top cover.
- Move the oven with legs to the installed position and place the upper oven on top of the lower oven using the locating studs. Remove the wiring compartment cover from the front of both ovens. Also unfasten the control panel (of the lower oven only) and carefully pull forward. This will facilitate routing the power leads (furnished) to the top oven, as well as attaching the one-inch conduit nipple and lock nut (also furnished).
- Attach the short flue extension over the exhaust vent at the rear of the upper oven. Slide the long flue extension tube over the exhaust vent at the rear of the lower oven. These extensions should direct the exhaust fumes upward through and above the top oven.
- Place the 1" conduit nipple through the 1 3/8" hole in the bottom of the top oven and the top of the bottom oven and clamp the two ovens together with the locknut from the underside.
Electrical Connections (Stacked Ovens)
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT.
Ensure that the electrical power supply matches the specifications on the oven data plate and complies with the wiring diagram on the oven.
- Attach the power leads to the line side of the terminal block of the upper oven. Then carefully route these leads (furnished as part of the stack set) down through the conduit nipple and behind the control panel of the lower oven.
- Attach these leads to the lower oven terminal block per the wiring diagram. At the same time, attach the power supply conduit to the bottom of the lower oven. Also attach the power supply leads to the line side of the terminal block.
- Finally, inspect and check all wiring and terminal connections for tightness and proper routing away from any moving parts (relay solenoid core), or pinch points (cover on oven frame). Then carefully replace the lower oven control panel and wiring compartment covers for both ovens.
Electrical Data (Stacked Ovens)
| TOTAL KW | 208-240V 3-PHASE LOADING | 480V 3-PHASE LOADING | NOMINAL AMPERES PER LINE WIRE (208V) | NOMINAL AMPERES PER LINE WIRE (240V) | NOMINAL AMPERES PER LINE WIRE (480V) | |||||||||||
| KW PER PHASE L1-L2 | KW PER PHASE L2-L3 | KW PER PHASE L1-L3 | KW PER PHASE L1-L2 | KW PER PHASE L2-L3 | KW PER PHASE L1-L3 | L1 | L2 | L3 | L1 | L2 | L3 | L1 | L2 | L3 | ||
| Single Oven | 11 | 3.35 | 3.35 | 4.30 | 3.33 | 3.33 | 4.33 | 32.0 | 27.9 | 32.0 | 27.7 | 24.2 | 27.7 | 13.9 | 12.0 | 13.9 |
| Stacked Oven | 22 | 6.70 | 6.70 | 8.60 | 6.66 | 6.66 | 8.66 | 64.0 | 55.8 | 64.0 | 55.4 | 48.4 | 55.4 | 27.8 | 24.0 | 27.8 |
The 208, 240, and 480 volt ovens covered by this manual are for connection to a 1 or 3 phase power system. Ovens leaving the factory are wired for connection to a 3 phase power system. Wires can be changed at the installation site for connection to a 1 phase power system by altering the wiring at the terminal block.
Leveling
Adjust the legs to assure that the oven racks are level in the final installed position.
Installing Optional Liner Kits
Figure 2 shows the contents of a CX333 nonstick coated liner kit for standard 36" deep convection ovens. The CX339 panel kit for these models is stainless steel. CX380 (non-stick coated) and CX381 (s/s) panels for deeper convection ovens are 8 inches deeper.
Steps to Adding Panels
WARNING: DISCONNECT ELECTRICAL POWER AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT.
Figures 3, 4, and 5 illustrate the following steps.
- Remove all racks by pushing down slightly on the front of the rack top to disengage the positive rack rear lock. When the rack back is raised to clear, pull straight out.
- Remove both left and right rack guides by lifting them straight up, tilting the bottom of the guides toward the oven center, and pulling out.
- Remove the aluminized steel back blower baffle by lifting straight up, then pulling forward and out. Tilt slightly from left to right to clear side brackets. Discard this blower baffle.
- Install the top panel by inserting screws (3 screws in front, 2 in back) and screwing tightly to the top of the oven interior.
- Install the new non-stick coated back blower baffle by tilting the panel slightly from left to right to clear the side rack guide brackets. Then press the panel up against the oven's back interior. Lift and lower the panel until it rests on the blower baffle supports. No screws are required.
- Install the bottom panel by lifting over the rack guide brackets and pushing straight in.
- Install the left and right side panels, placing the cut-out notches over the light bank (right panel), thermostat guard (right panel), and rack guide support brackets (right and left panels).
Reassembling Rack Guides and Racks
Reassemble the left and right rack guides by inserting them into the support brackets (reverse procedure of Figure 4). Insert racks into the rack guides (reverse procedure of Figure 3).
Operation
Before First Use
Before using the convection 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.
- Using a clean damp cloth, wipe the inside of the oven, including the racks.
- Wipe the outer surfaces to remove any dirt or film that may have accumulated during shipment.
- Close the oven door, turn on the oven, and set the thermostat to 300°F for 6-8 hours. Smoke with an unpleasant odor will normally be given off.
Controls
- FUSE HOLDERS: WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT BEFORE REPLACING FUSES. Replace fuses with the appropriate type described on the control panel.
- ON/OFF/COOLDOWN Switch: Controls power to the control circuit; the POWER light is ON when this switch is ON. The COOLDOWN position energizes the fan only (not the heating elements) to cool the oven rapidly when the doors are open.
- LIGHT Switch: Turns the lights in the oven ON or OFF.
- 2 SPEED FAN Switch: Ovens with a 2 SPEED FAN use the HI setting as the usual operating speed and the LO setting for delicate products like Meringue, which might be blown around in the oven.
- COOK TEMPERATURE Thermostat: Controls the oven temperature. The HEAT light is energized when the heating elements are producing heat.
- TIMER KEYPAD: To set the timer, press CLEAR, enter the HOURS and MINUTES of the cooking time period, and press START. The timer will display the setting and begin to count down. To enter a new setting, press CLEAR and begin again. CLEAR also turns off the buzzer alarm.
- DOOR INTERLOCK: An electrical door interlock de-energizes the FAN and heating elements when the door is open. The COOLDOWN switch energizes the FAN only to cool the oven when the door is open.
Conserving Energy
- Turn off unused equipment.
- Do not open the door unnecessarily; use the window for observation of food in the oven.
Preheating
With the doors closed and the thermostat dial set at the desired temperature, preheating is started by turning on the oven. Your oven will preheat to 350°F in just 10 minutes. PREHEATING is complete when the HEAT light goes OFF, indicating that the thermostat temperature has been reached.
Loading
Since the oven chamber is large and loading requires keeping the doors open, temperature drops will occur. To offset this for a full capacity load, it is suggested that the preheat temperature setting be 50°F higher than the required cooking temperature. After the foods are loaded into the oven, the setting can be returned to the appropriate temperature for that particular food. To minimize heat loss during loading, the doors should be open for the least amount of time.
Rack Data (Pan Capacities Shown For Single Rack)
| MODEL | NO. STD. RACKS | STD. RACK SPACING (IN.) | NO. OPTIONAL RACKS | OPTIONAL RACK SPACING (IN.) | RACK SIZE (IN.) | 9" OD PIE TINS | #200 PANS | 18" x 26" PANS |
| CN901 CN903 CN904 CN951 | 5 | 2.87 | 6 | 1.25 | 27.5 x 20 | 6 | 2 | 1 |
| CN902 CN952 | 10 | 2.87 | 12 | 1.25 | 27.5 x 20 | 6 | 2 | 1 |
| CN911 CN913 CN914 | 5 | 2.87 | 6 | 1.25 | 27.5 x 28 | 9 | 2 | 1 |
| CN912 | 10 | 2.87 | 12 | 1.25 | 27.5 x 28 | 9 | 2 | 1 |
Cooking Temperatures and Times
Because of the moving air in the convection oven, the temperatures required to bake various products are lower and the cooking times are shorter than in a conventional deck-type oven with still air. Since recipes and foods are subject to many variations and tastes, the guidelines regarding temperature settings and cooking times contained in this manual are SUGGESTED ONLY. You should experiment with your food products to determine the cooking temperatures and times that give you the best results.
Guidelines for Baking and Roasting
| PRODUCT | TEMPERATURE | TIME | NO. RACKS |
| BREAD PRODUCTS | |||
| Bread (24, 1-lb. loaves) | 340 F | 30 min. | 3 (every other rack starting with bottom rack) |
| Hamburger Rolls | 300 F | 15 min. | 5 |
| Corn Bread | 335 F | 25 min. | 5 |
| Yeast Rolls | 325 F | 25 min. | 5 |
| Baking Soda Biscuits | 400 F | 6 min. | 5 |
| PASTRIES | |||
| Frozen Berry Pies (22 oz.) | 350 F | 34 min. | 5 (30 pies) |
| Frozen Fruit Pies (46 oz.) | 350 F | 45-50 min. | 5 (20 pies) |
| Fresh Apple Pie (20 oz.) | 350-375F | 25-30 min. | 5 (30 pies) |
| Sheet Cake (5 lbs. per pan) | 335 F | 15 min. | 5 |
| Sugar Cookies | 300 F | 15 min. | 5 |
| Cherry Crisp | 300 F | 25 min. | 5 |
| Chocolate Cake | 335 F | 20 min. | 5 |
| Cinnamon Buns | 335 F | 20 min. | 5 |
| Brownies | 350 F | 15 min. | 5 |
| Danish | 335 F | 12 min. | 5 |
| Angel Cakes | 250 F | 25-30 min. | 3 |
| Cream Puffs | 350 F | 20-25 min. | 5 |
| Pumpkin Pie | 300 F | 30-35 min. | 5 |
| Fruit Cakes | 275 F | 70 min. | 3 |
| Apple Turnovers | 350 F | 15 min. | 5 |
| MEAT | |||
| Hamburger Patties (5 per lb.) (well done) | 400 F | 10-12 min. | 11 (264) |
| Steamship Round (80 lb. quartered) | 275 F | 2 3/4 hrs. (well done) | 2 (2 pans ea. rack) |
| Steamship Round (whole 60-80 lbs.) | 275 F | 8 hrs. (med.) | 1 |
| Rolled Beef Roast (20 lb. avge.) | 300 F | 4 hrs. (med.) | 3 (2 roasts per pan) |
| Prime Ribs | 275 F | 3 hrs. (med.) | 2 (2 roasts per pan) |
| Baked Stuffed Pork Chops | 375 F | 25-30 min. | 5 |
| Boned Veal Roast (15 lbs.) | 300 F | 3 hrs. 10 min. | 2 |
| Lamb Chops (small lean) | 400 F | 6 min. | 5 (24 per pan) |
| Shell Steaks (10 oz.) | 450 F | 7-8 min. | 5 (16-18 per pan) |
| Meat Loaf | 325 F | 40-45 min. | 5 (2 pans per rack) |
| FISH | |||
| Fish Stix | 335 F | 16-18 min. | 11 |
| Baked Stuffed Shrimp | 400 F | 6-7 min. | 5 |
| Baked Stuffed Lobster (1 1/2 lbs.) | 400 F | 10 min. | 3 |
| Halibut Steaks (Frozen 5 oz.) | 350 F | 30 min. | 5 |
| FOWL | |||
| Chicken Breast - Thigh | 350 F | 33-35 min. | 5 |
| Chicken Back - Wing | 350 F | 30-33 min. | 5 |
| Chicken (2 1/2 lb. quartered) | 350 F | 30 min. | 5 (26 per pan) |
| Turkey Rolled (18 lb. Rolls) | 310 F | 3 3/4 hrs. | 3 (6 pans - 2 rolls ea. rack) |
| OTHER | |||
| Macaroni and Cheese | 350 F | 30 min. | 5 |
| Beef Pot Pies | 400 F | 30-35 min. | 5 |
| Turkey Pot Pies | 400 F | 30-35 min. | 5 |
| Stuffed Peppers | 350 F | 15-20 min. | 3 |
| Melted Cheese Sandwiches | 400 F | 10 min. | 5 (120) |
| Pizza (7" Frozen) | 435 F | 11 min. | 6 |
| Idaho Potatoes (120 count) | 440 F | 50 min. | 5 |
*Where the number of racks is 5, insert the first rack on the bottom position and place the others on every other rung.
Cleaning Your Convection Oven
Always allow the oven to cool prior to cleaning. If the oven is hot, ensure the doors are only slightly ajar to minimize operator exposure to hot air. To speed up the cooling process, turn the ON/OFF/COOLDOWN switch to COOLDOWN; the fan will operate with the doors open. Keep the inside of the oven and racks wiped clean. If food particles or carbon accumulate such that doors cannot be tightly closed, heat is wasted and the oven will not operate properly. Poorly closed doors permit constant escape of steam and vapor around the door, causing condensation that deteriorates the finish around the oven front and door lining. When cleaning the interior, remember that the aluminum coating, though adherent, is still a coating. To preserve the coating and for ease of maintenance, clean often when the oven is cold with mild detergent (or soap) and water. This prevents food and dirt from "baking on" and is often sufficient cleaning. Where soil resists soap and water, use a wooden tool to loosen spillage from the cold oven. Follow with a non-etching cleaner specifically recommended for aluminized steel. Rinse with clear water and dry with a soft clean cloth. DO NOT USE STEEL WOOL, WIRE BRUSHES OR CAUSTIC SOLUTIONS SUCH AS LYE, SODA ASH, OR AMMONIA. Generally, the principles for aluminized steel apply. Soap or detergent and water usually handle routine cleaning; dry with a soft clean cloth. For burned-on foods and grease that resist simple 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 areas caused by oxidation). Remember to rub in the direction of the polish lines. Rinse with clear water and dry with a soft cloth. To preserve the easy-care properties of Teflon coated oven panels, frequent cleaning is recommended. Panels should be cleaned as soon as soil begins to turn brown to minimize discoloration. Do not use sharp instruments, abrasive materials, or oven cleaners on Teflon surfaces, as this will void the warranty. To clean Teflon panels, remove them and wash thoroughly with hot, sudsy water using a sponge or web pad supplied with the oven. Do not use harsh abrasive or steel wool pads. Rinse with clean water and dry. Between cleanings, oven spatters can be easily wiped off with a sudsy sponge or cloth, rinsed, and dried. With Teflon, there is never a need for oven cleaners. WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT. WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT. Wash all exterior surfaces at least once daily using a cloth with warm water and a mild soap or detergent. Where surfaces have been waxed, use the cloth lightly; hard rubbing will remove polish. Follow with a clear rinse, then dry. This simple treatment will keep your equipment clean and sparkling and eliminates the danger of grease accumulation. If grease has accumulated and attacked the PERMALUCENT finish, use any silicon-based polish following directions on the container. NEVER use a scouring pad on the PERMALUCENT finish. If the surface is accidentally marred, it can be quickly and easily restored with a "PERMALUCENT Touch-Up Kit", available through your Dealer. Full instructions are in each kit. To keep the stainless steel front spotless, clean regularly with a damp cloth and polish with a soft, dry cloth. To remove discolorations that may have formed when regular cleaning was neglected, use any detergent or plain soap and water. For particularly stubborn discolorations, a self-soaping scouring pad may be used. CAUTION: Always rub with the "Grain" in a horizontal direction. Rinse, dry, and polish with a soft cloth. Avoid using gritty soaps or harsh cleaners. WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT.Cleaning the Interior of Your Oven
Ovens With Standard Aluminized Steel Liners
Ovens With Stainless Steel Liners
Ovens With Teflon Coated Liners
Removing Panels
Cleaning The Blower Wheel
Cleaning the Exterior of Your Oven
Permalucent Finish
Cleaning Stainless Steel Surface
Replacing Lamps
FORM 16266 Rev. C (6-94) PRINTED IN U.S.A.
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