Hobart HGC60, HGC40 Gas Pressures and Orifices, Burner AIR Shutter Adjustments, Flue Connections

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Gas Pressures and Orifices

Natural Gas

The burner orifices are sized to deliver the nameplate input rating (40,000 Btu/hr) at a gas manifold pressure of 3.5" W.C (0.8 kPa). The gas pressure regulator is integral to the gas solenoid valve and is factory set to supply 3.5" W.C. (0.8 kPa) as required for natural gas.

Propane Gas

The burner orifices are sized to deliver the nameplate input rating (40,000 Btu/hr) at a gas manifold pressure of 10" W.C (2.5 kPa). The gas pressure regulator is integral to the gas solenoid valve and is factory set to supply 10" W.C. (2.5 kPa) as required for propane gas.

BURNER AIR SHUTTER ADJUSTMENTS

The HGC40D oven burner has fixed, factory-adjusted air openings and requires no field adjustment.

FLUE CONNECTIONS

Ventilation requirements will vary with each installation and must comply with applicable portions of NFPA Standard #96, "Vapor Removal from Cooking Equipment," and with local codes. Keep in mind that:

The oven should be located under a hood which has an adequate connection to an exhaust duct and extends 6" (152.4mm) beyond the oven sides.

Clearance above the oven flue should be adequate for the flue products to escape so that there is no interference with the heat circulation in the ovens.

Ovens may use an optional down draft diverter flue method. This optional down draft diverter must be purchased from the oven manufacturer and vented to the outside; otherwise, the installation of any such device will void all oven certifications and warranties. When the diverter is supplied, it may be connected to a Type “B” vent.

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.

Using a clean damp cloth, wipe the inside of the oven, including the racks.

Close the oven doors, turn the ON/OFF/COOLDOWN switch ON, turn the thermostat to 300°F (149°C) and allow the oven to cycle for 6 to 8 hours before turning the switch OFF.

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Contents HGC40D & HGC60D GAS Convection Ovens For Your Safety Important for Your SafetyTable of Contents Installation UnpackingLocation Installing Basic Oven Installation Codes and StandardsLeveling United StatesAssembling the Legs to the Oven Assembling the Chimney and Flue ExtensionAssembling Stacked Ovens Assembling the Oven to the Stand Electrical Connections Testing the GAS Supply SystemGAS and Electrical Data GAS ConnectionsGas Pressures and Orifices Burner AIR Shutter AdjustmentsFlue Connections Before First USEControls Models DGC1 & HGC40/HGC60 Fig OperationLighting the DGC1 and HGC40/HGC60 Ovens Using the DGC1 and HGC40/HGC60 OvensPreheating CookingTemperature Display When Not Timing Product Temperature Display When Timing ProductThermostat Control Temperature Knob When Timing Product Temperature Knob When Not Timing ProductCook Button Light If On While Not Timing Product Cook Button Light If On While Timing ProductTimer Control Stop/Start Button Pulse ButtonHold Button Hold Button LightLight Switch TWO-SPEED FAN SwitchOn / OFF / Cooldown Switch Using the HGC40D/HGC60D OvenError Messages HGC40D/HGC60D Oven 200ºF Cook and Hold OperationProper Utensils CleaningConserving Energy Operating HintsBaked 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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