Cleveland Range OES-6.08 manual Avoid scratching the oven chamber or engaging frame

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When working with cleaning agents and spray bottles: Wear suitable clothing, protective gloves and protective goggles to help protect from splashes and spills. Failure to do so can result in chemical burns on skin and in eyes.

Read, understand, and heed and obey all instructions and safety information found on cleaning agent labels, Material Safety Data Sheets, and related documents and sources. Failure to do so can result in death, injury, and equipment damage.

3.Manual Cleaning of the Oven Chamber

a.Use CONVOClean and CONVOCare to clean the oven chamber.

1)Spray with CONVOClean and wait five minutes.

2)Rinse thoroughly with the hand shower (or similar sprayer).

3)Spray with CONVOCare and wait five minutes

4)Rinse thoroughly with the hand shower (or similar sprayer)..

b.Clean the Combi daily to prevent discoloration and corrosion of the stainless steel.

1)Avoid scratching the oven chamber or engaging frame.

2)Scratches can collect soil and / or allow corrosion to begin.

3)Do NOT use harsh or abrasive cleaning agents, scouring pads, or scrapers.

c.Clean the fan guard and the fan area behind the fan guard at the same time.

1)Release the quick-action locks on the oven racks and fan guard.

2)Pivot the oven racks and fan guard out into the oven chamber.

3)After cleaning, push the oven racks and fan guard closed and fix them in place with the quick-action locks.

CAUTION

Do NOT use hanging pan racks that are bent or otherwise damaged in any way. Pans and accessories placed in damaged racks can tip and spill, causing burns, injuries and/or equipment damage

4)Make sure that the hanging pan racks do not become bent; otherwise grills, racks, containers and accessories will no longer be safely supported. If U-Shaped racks become bent then remove the Combi from service and contact your qualified Cleveland Range authorized service representative at once.

d.Clean the interior of the of the double glass doors daily.

1)Release the quick-action locks on the door glass.

2)Clean the glass with a non-abrasive cleaner and a soft cloth.

3)Do not use harsh or abrasive cleaning agents, scouring pads, or scrapers because they will damage the glass.

d.Regular cleaning of the hygienic plug-in gasket (door gasket) increases service life.

1)Wait for the gasket to cool.

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Contents Part No. OES6.08-OPM Rev. A, 9/07 Operator’s ManualKeep this Manual for Reference For Your SafetyCleveland Statement of Policies Your Mini in Action Free Start-Up ProgramMini OPERATOR’S ManualTroubleshooting Mini SetupAT the END of the DAY or Shift Emergency OperationIntroduction Operational SafetyService and Service Records Cleaning and MaintenanceNever Operator TrainingGeneral Operation Main External Power SwitchDoor Handle and Door Switch START-UP and Shutdown Instructions Inspecting the Mini Before Switching onStart-up Instructions Shutdown InstructionsBlocked or slow drain may cause Inspecting the Cooking CompartmentPRE-HEATING the Mini Error Messages Function Core Temperature SensorHOT 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 Using Combi Mode Combi ModeUsing Hot Air Mode 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 Recommendations Cook & HoldPrinciple of Cook & Hold LT Cooking Cooking at Low TemperaturesTo use Crisp & Tasty Advanced FunctionsCrisp & Tasty Function Demoisturizing To use the Tray Timer Tray TimerVapor Reduction Pre-HeatKey Lock RecommendationsTo Unlock To Unlock when the Smart Key is also lockedAdd Moisture Manually Cool Down Overnight CookingCreating a Multi-Step Recipe Using MULTI-STEP RecipesRecording 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 Copying a Recipe Integrating Pre-Heating into 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 Load Recipes from Memory Save Recipes to MemoryAdding an Action Prompt to a Recipe To Execute a recipe with Press & Go Using Press & GOTo Overwrite a Press & Go Key Cleaning General Cleaning the Oven ChamberSemi-Automatic Cleaning General AT the END of the DAY or ShiftAvoid scratching the oven chamber or engaging frame Semi-automatic cleaning of oven chamber Semi-Automatic Cleaning of the Oven ChamberPage To use the Setup Menu Mini SetupSignal Tone VolumeOrder of Cookbook Recipes Default and Memory SettingsDate Language Temperature DisplayNetwork Address Error Diagnosis System TroubleshootingOperating Irregularities not having Error Messages Error Messages and RemediesOperating Irregularities not having Error Messages Instructions for Emergency Operation If the Mini experiences an errorEmergency Operation Operation possible Operation not possible Emergency Operation Methods

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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