Cleveland Range OES-6.08 manual START-UP and Shutdown Instructions, Start-up Instructions

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C. START-UP AND SHUTDOWN INSTRUCTIONS

Do NOT attempt to operate a MINI during a power failure!

Death, injury, and equipment damage can result.

In the event of a power failure:

1.Turn OFF the Main External Power Switch.

2.Turn OFF Control Power Service Disconnect Switch.

3.If the power failure is prolonged: turn OFF the water supply.

4.When power is restored: restart a MINI with the Startup Procedure.

Start-up Instructions

1.Turn on the MINI by pressing the ON/OFF key.

2.Press the key for operating mode desired; steam or hot air:

a.Select time and temperature.

b.Start the MINI by pressing the Start/Stop Key.

3.To cook in other modes or use features: see the Operator’s Manual.

Shutdown Instructions

1. Press the ON/OFF key to turn off the MINI.

D. INSPECTING THE MINI BEFORE SWITCHING ON

Inspect the MINI before switching ON.

1.Check for assembly, operation, and cleanliness as follows:

a.Check regularly to ensure that the screws and hinges of the door are firmly in place and operating properly.

b.Inspect the glass door panels. If the glass door panels are nicked, scratched, or cracked: remove the MINI from service and replace the glass immediately. Damaged glass panels may shatter during operation.

c.Make sure the glass door panels are clean and latched into place.

d.Do not place or store anything on top of the MINI. The exhaust vent area and the top of the MINI are hot.

e.Do not place or store anything underneath the MINI.

f.KEEP THE APPLIANCE AREA FREE OF AND CLEAR FROM COMBUSTIBLES.

g.Do not store or leave combustibles near the MINI.

h.Do not block or obstruct the area beneath the gas MINI with objects of any kind.

i.Make sure the air vents of the MINI are not blocked.

j.Check for water line leaks.

k.Check for clogged or slow cooking compartment drain, drainpipe, and floor drain.

l.Check for control malfunctions.

m.Check the door gasket for proper assembly, damage, wear, and seal leaks.

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Contents Operator’s Manual Part No. OES6.08-OPM Rev. A, 9/07For Your Safety Keep this Manual for ReferenceCleveland Statement of Policies Free Start-Up Program Your Mini in ActionOPERATOR’S Manual MiniAT the END of the DAY or Shift Mini SetupTroubleshooting Emergency OperationOperational Safety IntroductionNever Cleaning and MaintenanceService and Service Records Operator TrainingDoor Handle and Door Switch Main External Power SwitchGeneral Operation Start-up Instructions Inspecting the Mini Before Switching onSTART-UP and Shutdown Instructions Shutdown InstructionsPRE-HEATING the Mini Inspecting the Cooking CompartmentBlocked or slow drain may cause Core Temperature Sensor Error Messages FunctionExterior Views Product Views and OperationHOT Always PRE-HEAT Quick Start Guide Control Panel Basic OperationControl Panel Control Panel Detail View Cooking with the Mini Using Steam Mode Steam ModeSee , Advanced Functions for details Combi Mode Using Combi ModeHot Air Mode Using Hot Air ModeRetherm Mode Using Rethermalization Mode Measuring the Core Temperature Measuring the Core Temperature Delta-T Cooking Delta T cooking requires use of the Core Temperature SensorTo use Delta-T Cooking Cook & Hold RecommendationsLT Cooking Cooking at Low Temperatures Principle of Cook & HoldCrisp & Tasty Function Demoisturizing Advanced FunctionsTo use Crisp & Tasty Tray Timer To use the Tray TimerKey Lock Pre-HeatVapor Reduction RecommendationsAdd Moisture Manually To Unlock when the Smart Key is also lockedTo Unlock Overnight Cooking Cool DownRecording a Recipe in Real-Time Using MULTI-STEP RecipesCreating a Multi-Step Recipe To enter the first stepPage Entering a New Recipe in the Cookbook Using the CookbookExecuting a Recipe from the Cookbook Deleting a Recipe Integrating Pre-Heating into a RecipeCopying a Recipe Changing a Step of a RecipeAdding a Step to a Recipe Inserting a Step into a RecipeDeleting a Step from a Recipe Save Recipes to Memory Load Recipes from MemoryAdding an Action Prompt to a Recipe To Overwrite a Press & Go Key Using Press & GOTo Execute a recipe with Press & Go Semi-Automatic Cleaning General Cleaning the Oven ChamberCleaning General AT the END of the DAY or ShiftAvoid scratching the oven chamber or engaging frame Semi-Automatic Cleaning of the Oven Chamber Semi-automatic cleaning of oven chamberPage Signal Tone Mini SetupTo use the Setup Menu VolumeDate Default and Memory SettingsOrder of Cookbook Recipes Network Address Temperature DisplayLanguage Troubleshooting Error Diagnosis SystemError Messages and Remedies Operating Irregularities not having Error MessagesOperating Irregularities not having Error Messages Emergency Operation If the Mini experiences an errorInstructions for Emergency Operation Emergency Operation Methods Operation possible Operation not possible

OES-6.08 specifications

The Cleveland Range OES-6.08 is a versatile and efficient electric steamer designed for commercial kitchens and foodservice operations. Renowned for its ability to produce high-quality steamed dishes, this unit stands out with its combination of advanced technology and user-friendly features, making it a staple for chefs and kitchen staff alike.

One of the main features of the OES-6.08 is its robust construction, designed to withstand the rigors of a busy kitchen environment. The steamer is built with high-quality stainless steel, ensuring durability and resistance to corrosion, while also providing an aesthetically pleasing appearance that fits seamlessly into any kitchen design.

The OES-6.08 boasts a generous capacity, with multiple compartments that can accommodate a wide variety of food items simultaneously. This efficiency allows for large batch cooking, reducing cooking time and enhancing productivity in a fast-paced setting. The unit is equipped with six steaming pans, each capable of holding substantial quantities, making it ideal for serving large groups or events.

In terms of technology, the Cleveland Range OES-6.08 incorporates advanced steam generation systems that ensure even cooking and excellent food quality. It features a precise temperature control system that allows chefs to set the desired steam levels for different types of foods, ensuring optimal results for everything from vegetables to seafood and rice dishes.

Another key characteristic of the OES-6.08 is its user-friendly digital control panel. This intuitive interface simplifies operation, allowing staff to easily adjust settings, monitor cooking times, and receive alerts when cycles are complete. The panel provides operators with the information needed to manage their cooking processes effectively, reducing the chances of overcooking or undercooking.

Moreover, the OES-6.08 is designed with energy efficiency in mind, helping commercial kitchens reduce their overall energy costs. The system uses electric steam generation, which not only reduces water usage but also minimizes the energy required to produce steam, making it an environmentally friendly choice for foodservice operations.

In conclusion, the Cleveland Range OES-6.08 is a powerful electric steamer that combines reliable construction, a user-friendly interface, and advanced steaming technology. Its features cater specifically to the demands of commercial kitchens, allowing chefs to prepare a diverse array of dishes with consistency and ease, ultimately enhancing overall kitchen efficiency and food quality.
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