Hobart Lighting the DGC1 and HGC40/HGC60 Ovens, Using the DGC1 and HGC40/HGC60 Ovens, Cooking

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LIGHTING THE DGC1 AND HGC40/HGC60 OVENS

Turn manual gas valve ON. Turn ON/OFF/COOLDOWN switch ON and turn thermostat to its maximum setting. Both the ON and HEAT lights should come on. If HEAT light is not on, make sure door is closed.

After 5 seconds, the spark ignition system will start and the solenoid valve will open, allowing gas to flow to the burner for 7 seconds. This 5-second purge and 7-second ignition trial will repeat up to two more times if the burner does not light within the first 7-second ignition trial. During this 5-second prepurge, the red NO IGNITION light will be lit.

When the burner gas ignites, a slight "roar" will be heard. This "roar" is a normal condition of the power burner and will become almost undetectable in the normal operating mode after warm-up. The NO IGNITION light will go off when ignition occurs.

If the burner fails to light after three trials, the red NO IGNITION light will be lit and remain on. Turn ON/OFF/COOLDOWN switch OFF for five minutes before repeating lighting sequence previously described.

If the burner does not light after three trials, turn off the manual gas valve and call a qualified servicer.

USING THE DGC1 AND HGC40/HGC60 OVENS

Preheating

1.Turn ON/OFF/COOLDOWN switch ON. The amber ON light will come on, indicating that power to the oven is on.

2.Set THERMOSTAT as desired. Refer to COOKING GUIDELINES for suggested temperatures and times for various products.

3.Prepare product and place in suitable pans. When the white HEAT light goes off, the oven has reached desired preheat temperature.

Cooking

1.Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.

2.Set the TIMER. After the preset time lapses, turn timer to OFF position to stop the buzzer.

4.When product is done, open doors and carefully remove cooked product from the oven. Wipe up any spills.

End of Day

•Turn THERMOSTAT to OFF.

•Turn ON/OFF/COOLDOWN switch to COOLDOWN.

•Leave door ajar while the fan is on to cool the oven.

•When oven has cooled sufficiently, turn ON/OFF/COOLDOWN switch to OFF and clean oven.

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Contents HGC40D & HGC60D GAS Convection Ovens For Your Safety Important for Your SafetyTable of Contents Location InstallationUnpacking United States Installation Codes and StandardsInstalling Basic Oven LevelingAssembling Stacked Ovens Assembling the Legs to the OvenAssembling the Chimney and Flue Extension Assembling the Oven to the Stand GAS Connections Testing the GAS Supply SystemElectrical Connections GAS and Electrical DataBefore First USE Burner AIR Shutter AdjustmentsGas Pressures and Orifices Flue ConnectionsControls Models DGC1 & HGC40/HGC60 Fig OperationCooking Using the DGC1 and HGC40/HGC60 OvensLighting the DGC1 and HGC40/HGC60 Ovens PreheatingThermostat Control Temperature Display When Not Timing ProductTemperature Display When Timing Product Cook Button Light If On While Timing Product Temperature Knob When Not Timing ProductTemperature Knob When Timing Product Cook Button Light If On While Not Timing ProductTimer Control Hold Button Light Pulse ButtonStop/Start Button Hold ButtonUsing the HGC40D/HGC60D Oven TWO-SPEED FAN SwitchLight Switch On / OFF / Cooldown SwitchError Messages HGC40D/HGC60D Oven 200ºF Cook and Hold OperationOperating Hints CleaningProper Utensils Conserving EnergyBaked Products Cooking ChartsMiscellaneous Products Meat & Fish ProductsReplacing Lamps MaintenanceTroubleshooting Form 19240 Rev. D

DGC1, HGC40D & HGC60D, HGC60, HGC40 specifications

Hobart is a well-known name in the foodservice industry, particularly recognized for its commitment to innovation, reliability, and efficiency in commercial kitchen equipment. Among its impressive lineup are the HGC40, HGC60, HGC40D, HGC60D, and DGC1 models, each designed to cater to different operational needs while maintaining the brand's hallmark quality.

The HGC40 and HGC60 models represent Hobart’s commitment to outstanding performance in countertop cooking equipment. The HGC40 is designed with a cooking capacity suitable for smaller establishments or those with limited kitchen space. It features a powerful heating element that ensures quick and consistent cooking results. The HGC60, on the other hand, provides a more extensive cooking area, ideal for high-volume kitchens. Both models incorporate advanced technology such as digital controls for precise temperature management, ensuring that food is cooked to perfection every time.

Hobart also offers the HGC40D and HGC60D, which elevate the same reliable models with added versatility. The 'D' signifies that these units have an integrated drying feature, allowing operators to streamline operations by not just cooking but also efficiently drying foods. This versatility can be particularly advantageous in establishments requiring rapid food preparation and serving times. Both types of units maintain energy efficiency, essential for reducing operational costs and promoting sustainability in a commercial setting.

The DGC1 model introduces an innovative option for smart cooking and management. It utilizes advanced technologies that allow for remote monitoring and programming, providing operators with the ability to control the cooking process from a distance. This not only enhances convenience but also ensures that food quality is maintained over long cooking periods. The DGC1 is equipped with a user-friendly interface that simplifies operations, making it accessible for all kitchen staff.

Key characteristics across these Hobart models include robust stainless steel construction for durability, easy-to-clean surfaces, and energy-efficient designs. They are crafted to withstand the demands of a bustling kitchen while minimizing downtime due to their reliable performance. Each model reflects Hobart's industry-leading approach to product design, focusing on ease of use, functionality, and adaptability to diverse cooking environments.

In summary, Hobart's HGC40, HGC60, HGC40D, HGC60D, and DGC1 models cater to various cooking needs, offering features that promote efficiency, quality, and control, making them invaluable assets in any commercial kitchen context.
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