Cleveland Range OES-6.08 manual Semi-Automatic Cleaning of the Oven Chamber

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2)Clean the gasket with mild, scent free dish detergent and a soft cloth.

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

4)Air dry the gasket.

e.Remove and clean the drain cover.

1)Clean food residue and drippings from the cover and drain in the oven chamber.

2)Spray with CONVOClean and wait five minutes

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

4)Spray with CONVOCare and wait five minutes

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

f.Clean the drain and make sure that it is not blocked.

g.Clean the door drip tray, appliance drip trays and accessory drip trays.

NOTES:

•If a white deposit forms inside the oven chamber, the water treatment system is not correctly set, or the addition of a water treatment system is required. To remove this deposit, use vinegar and a soft cloth.

•Ask your qualified Cleveland Range authorized service representative about adding or setting a water treatment system.

B. Semi-Automatic Cleaning of the Oven Chamber

NOTE: Do NOT press the Start/Stop key while using the Semi-automatic Cleaning process. This stops the cleaning process.

Note: Semi-automatic cleaning uses cooking modes to assist the cleaning process. The display shows the nominal values for the cooking modes.

The Semi-Automatic Cleaning process is designed to be started when the oven chamber temperature is at or below 158°F. Death, injury, and equipment damage can result from starting the Semi-Automatic Cleaning process when the oven chamber is above 158°F.

Semi-automatic cleaning of oven chamber

•The MINI has a semi-automatic oven chamber cleaning mode: “Cleaning.”

•See this instruction sheet (P/N 260AYM), “One-Hand Sprayer with Telescoping Wand,” for safety information, detailed instructions for using the Sprayer (P/N 111598) and other information.

•Semi-automatic cleaning uses cooking modes to assist the cleaning process. The display shows the nominal values for the cooking modes.

•Always wear appropriate protective clothing and equipment when using this Sprayer, including protective gloves and goggles.

1.Before starting the Semi-Automatic Cleaning process, make sure the oven chamber is below 158°F by stopping all processes and pressing the Temperature key twice to view the actual temperature.

2.If the oven chamber is above 158°F then open the Combi door and wait 15 minutes.

3.Check the oven temperature again.

a)If the oven temperature is at or below 158°F then go to Step 4.

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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 TrainingMain External Power Switch Door Handle and Door SwitchGeneral Operation Start-up Instructions Inspecting the Mini Before Switching onSTART-UP and Shutdown Instructions Shutdown InstructionsInspecting the Cooking Compartment PRE-HEATING the MiniBlocked or slow drain may cause Core Temperature Sensor Error Messages FunctionProduct Views and Operation Exterior ViewsHOT Quick Start Guide Control Panel Basic Operation Always PRE-HEATControl Panel Control Panel Detail View Cooking with the Mini Steam Mode Using 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 requires use of the Core Temperature Sensor Delta-T CookingTo use Delta-T Cooking Cook & Hold RecommendationsLT Cooking Cooking at Low Temperatures Principle of Cook & HoldAdvanced Functions Crisp & Tasty Function DemoisturizingTo use Crisp & Tasty Tray Timer To use the Tray TimerKey Lock Pre-HeatVapor Reduction RecommendationsTo Unlock when the Smart Key is also locked Add Moisture ManuallyTo Unlock Overnight Cooking Cool DownRecording a Recipe in Real-Time Using MULTI-STEP RecipesCreating a Multi-Step Recipe To enter the first stepPage Using the Cookbook Entering a New Recipe in the CookbookExecuting a Recipe from the Cookbook Deleting a Recipe Integrating Pre-Heating into a RecipeCopying a Recipe Changing a Step of a RecipeInserting a Step into a Recipe Adding a Step to a RecipeDeleting a Step from a Recipe Save Recipes to Memory Load Recipes from MemoryAdding an Action Prompt to a Recipe Using Press & GO To Overwrite a Press & Go KeyTo 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 VolumeDefault and Memory Settings DateOrder of Cookbook Recipes Temperature Display Network AddressLanguage Troubleshooting Error Diagnosis SystemError Messages and Remedies Operating Irregularities not having Error MessagesOperating Irregularities not having Error Messages If the Mini experiences an error Emergency OperationInstructions 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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