Hobart HGC40, HGC60, DGC1 manual Electrical Connections, GAS and Electrical Data, GAS Connections

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ELECTRICAL CONNECTIONS

WARNING: THE POWER CORD IS PROVIDED WITH A GROUNDING PLUG. THE OUTLET TO WHICH THIS PLUG IS CONNECTED MUST BE PROPERLY GROUNDED. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG.

Your gas convection oven is equipped with a 120 volt / 60 Hz. / 1 phase cord and plug and requires only that it be plugged into a properly grounded 120 volt receptacle.

A wiring diagram is located on the inside of the right side panel.

GAS AND ELECTRICAL DATA

 

 

 

GAS DATA

 

ELECTRICAL DATA

MODEL

INPUT BTU/HR

 

MANIFOLD PRESSURE

AMP/LINE

 

Natural

Propane

 

Natural

Propane

120 Volts

DGC1

40,000

40,000

 

3.5" W.C. (0.8 kPa)

10" W.C. (2.5 kPa)

10 Amps

HGC40/HGC60

40,000

40,000

 

3.5" W.C. (0.8 kPa)

10" W.C. (2.5 kPa)

10 Amps

HGC40D/HGC60D

40,000

40,000

 

3.5" W.C. (0.8 kPa)

10" W.C. (2.5 kPa)

10 Amps

Stacked ovens require double BTU/Hr and double amperage.

GAS CONNECTIONS

Gas supply connections and pipe joint compound must be suitable for sealing piping for propane or natural gases.

The oven is provided with a regulator integral to the gas solenoid valve and requires no external regulator.

The manual gas shutoff valve is located at the bottom of the front control panel.

The oven should be connected to the gas line after leveling. The gas supply line must be at least the equivalent of 3/4" (19mm) iron pipe. Make sure piping is clean and free of obstructions, dirt or pipe joint compound.

WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

TESTING THE GAS SUPPLY SYSTEM

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures greater than 1/2 psig (3.45 kPa).

The oven must be isolated from the gas supply piping system by closing the manual shutoff valve during pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psig (3.45 kPa).

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Contents HGC40D & HGC60D GAS Convection Ovens Important for Your Safety For Your SafetyTable of Contents Location InstallationUnpacking Installation Codes and Standards Installing Basic OvenLeveling United StatesAssembling Stacked Ovens Assembling the Legs to the OvenAssembling the Chimney and Flue Extension Assembling the Oven to the Stand Testing the GAS Supply System Electrical ConnectionsGAS and Electrical Data GAS ConnectionsBurner AIR Shutter Adjustments Gas Pressures and OrificesFlue Connections Before First USEOperation Controls Models DGC1 & HGC40/HGC60 FigUsing the DGC1 and HGC40/HGC60 Ovens Lighting the DGC1 and HGC40/HGC60 OvensPreheating CookingThermostat Control Temperature Display When Not Timing ProductTemperature Display When Timing Product Temperature Knob When Not Timing Product Temperature Knob When Timing ProductCook Button Light If On While Not Timing Product Cook Button Light If On While Timing ProductTimer Control Pulse Button Stop/Start ButtonHold Button Hold Button LightTWO-SPEED FAN Switch Light SwitchOn / OFF / Cooldown Switch Using the HGC40D/HGC60D OvenError Messages HGC40D/HGC60D Oven Cook and Hold Operation 200ºFCleaning Proper UtensilsConserving Energy Operating HintsCooking Charts Baked ProductsMeat & Fish Products Miscellaneous ProductsMaintenance Replacing LampsTroubleshooting 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.