Cleveland Range OES-6.08 manual Retherm Mode

Page 20

D. Retherm Mode

This mode allows you to rethermalize prepared dishes on plates or platters in a short time.

NOTE: This Manual uses the term “rethermalize” for both the reheating cooking containers and for “regenerate,” meaning reheating plates or platters.

•PRE-HEATcountertop models for 10-15 minutes and floor models for 30 minutes at 10-20% HIGHER than the rethermalizing temperature before rethermalizing.

•Pre-heat floor models with the pre-heat bridge or the trolley in place.

•Maximum Combined Weight of Food and Containers or Accessories is 33 pounds per shelf.

•See TABLE 5-2 (below) for pre-heat temperatures and rethermalization times and temperatures.

•After rethermalizing for the third time in a fully-loaded oven, always pre-heat again to the original pre-heat temperature.

•After pre-heating, wait for the fan to stop before opening the doors, and then load prepared plates or platters quickly. This helps keep warm air inside the MINI.

•To help achieve good quality, do not interrupt the rethermalization process.

•NEVER Add cold food to the MINI for rethermalization while hot food is being held!

NOTICE: Rethermalization times and temperatures are dependent on the number of plates and types of food to be rethermalized.

Pre-heat Times and Temperatures and Rethermalization Times and Temperatures

Guide values for pre-heat temperatures and rethermalization times and temperatures when the MINI is fully loaded.

Rethermalization times and temperatures are dependent on the number of plates to be rethermalized.

6.08 MINI

Plate

Pre-heating

Pre-heat

Rethermalization

Rethermalization

capacity up

temperature

time

temperature

time

to 12” dia.

Convection

 

 

 

 

Mode

 

 

 

4

356°F

10 mins

248 – 266°F

4 - 8 mins

 

 

 

 

 

After three (3) rethermalizations, pre-heat again.

Table 5-2

14

Page 19 Page 21
Image 20
Page 19 Page 21
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 MiniMini Setup TroubleshootingAT the END of the DAY or Shift Emergency OperationOperational Safety IntroductionCleaning and Maintenance Service and Service RecordsNever Operator TrainingGeneral Operation Main External Power SwitchDoor Handle and Door Switch Inspecting the Mini Before Switching on START-UP and Shutdown InstructionsStart-up Instructions Shutdown InstructionsBlocked or slow drain may cause Inspecting the Cooking CompartmentPRE-HEATING the Mini Core Temperature Sensor Error Messages FunctionHOT Product Views and OperationExterior Views Control Panel Quick Start Guide Control Panel Basic OperationAlways PRE-HEAT Control Panel Detail View Cooking with the Mini See , Advanced Functions for details Steam ModeUsing Steam Mode Combi Mode Using Combi ModeHot Air Mode Using Hot Air ModeRetherm Mode Using Rethermalization Mode Measuring the Core Temperature Measuring the Core Temperature To use Delta-T Cooking Delta T cooking requires use of the Core Temperature SensorDelta-T Cooking Cook & Hold RecommendationsLT Cooking Cooking at Low Temperatures Principle of Cook & HoldTo use Crisp & Tasty Advanced FunctionsCrisp & Tasty Function Demoisturizing Tray Timer To use the Tray TimerPre-Heat Vapor ReductionKey Lock RecommendationsTo Unlock To Unlock when the Smart Key is also lockedAdd Moisture Manually Overnight Cooking Cool DownUsing MULTI-STEP Recipes Creating a Multi-Step RecipeRecording a Recipe in Real-Time To enter the first stepPage Executing a Recipe from the Cookbook Using the CookbookEntering a New Recipe in the Cookbook Integrating Pre-Heating into a Recipe Copying a RecipeDeleting a Recipe Changing a Step of a RecipeDeleting a Step from a Recipe Inserting a Step into a RecipeAdding a Step to a Recipe Save Recipes to Memory Load Recipes from MemoryAdding an Action Prompt to a Recipe To Execute a recipe with Press & Go Using Press & GOTo Overwrite a Press & Go Key Cleaning the Oven Chamber Cleaning GeneralSemi-Automatic Cleaning 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 Mini Setup To use the Setup MenuSignal Tone VolumeOrder of Cookbook Recipes Default and Memory SettingsDate Language Temperature DisplayNetwork Address Troubleshooting Error Diagnosis SystemError Messages and Remedies Operating Irregularities not having Error MessagesOperating Irregularities not having Error Messages Instructions for Emergency Operation If the Mini experiences an errorEmergency 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.
Top Page Image Contents