Cleveland Range OES-6.08 manual AT the END of the DAY or Shift, Cleaning the Oven Chamber

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CHAPTER 9 AT THE END OF THE DAY OR SHIFT

A. Cleaning the Oven Chamber

CAUTION

Clean the oven chamber at least once per day or more frequently as needed

Failure to clean the Combi properly and regularly can cause equipment damage.

Damage caused by improper cleaning will invalidate the Warranty!

CAUTION

INTERIOR CLEANING INSTRUCTION

To clean the cooking compartment, see the Operator’s Manual for complete instructions. CONVOClean solution followed by CONVOCare solution, followed by a thorough rinsing is the only authorized method of cleaning and the only cleaning solutions to be used to clean this equipment.

Improper cleaning can cause equipment damage and will invalidate the Warranty.

1.Cleaning – General

a.Regular cleaning of the MINI after use, inside and out, helps guarantee many years of satisfaction from your MINI.

b.Clean and maintain the MINI ONLY when the MINI is cold.

c.Use the hand shower only inside the oven chamber.

d.Clean the outside of the MINI only by hand.

e.Never use the hand shower, hose, pressure washer or similar device on the outside of the MINI.

f.NEVER spray anything on or into the air intakes or outlets of the MINI.

g.Do NOT use hoses, pressure washers, high-pressure cleaners, or water jets to clean inside the MINI oven chamber.

h.Do NOT spray water into a hot oven chamber.

i.Use only genuine Convotherm by Cleveland and Cleveland Range cleaning products. Follow the instructions and heed and obey the warnings on the labels. Other products can cause injury, present heath hazards, and damage the MINI.

j.Never use irritant, acidic, highly alkaline cleaners, high-alcohol, chlorine, chlorinated, or abrasive cleaning agents, scrapers, or abrasive materials to clean the MINI.

k.Poor water quality can cause discoloration inside the oven chamber. Remove these discolorations with CONVOCare. Spray CONVOCare on the affected surfaces in a COLD oven chamber, wait 10 minutes, wipe off with a soft cloth or sponge, rinse thoroughly with clean water and begin cleaning as usual.

l.Damage caused as a result of improper cleaning voids the warranty.

2.Semi-Automatic Cleaning - General

a.If the oven chamber is very heavily soiled, additional manual cleaning may be necessary.

b.Depending on the level of soiling of the oven chamber, the hanging pan racks may be left in the oven during the automatic cleaning process.

c.Do NOT interrupt the semi-automatic cleaning process.

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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 MiniMini Setup TroubleshootingAT the END of the DAY or Shift Emergency OperationOperational Safety IntroductionCleaning and Maintenance Service and Service RecordsNever Operator TrainingDoor Handle and Door Switch Main External Power SwitchGeneral Operation Inspecting the Mini Before Switching on START-UP and Shutdown InstructionsStart-up 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 TimerPre-Heat Vapor ReductionKey Lock RecommendationsAdd Moisture Manually To Unlock when the Smart Key is also lockedTo Unlock Overnight Cooking Cool DownUsing MULTI-STEP Recipes Creating a Multi-Step RecipeRecording a Recipe in Real-Time To enter the first stepPage Entering a New Recipe in the Cookbook Using the CookbookExecuting a Recipe from the Cookbook Integrating Pre-Heating into a Recipe Copying a RecipeDeleting 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 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 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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