Cleveland Range OES-6.08 manual

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b)If the oven temperature is still above 158°F then wait 15 more minutes and check the oven chamber temperature. Repeat this step as needed until the oven chamber temperature is at or below 158°F and then go to Step 4.

4.Press the Smart Key. Various options appear in the display.

5.Use the Selector Dial to select “Cleaning” .

6.Confirm by pressing the Smart Key.

7.Confirm “Yes” with the Smart Key.

8.The display shows the Time and Temperature for “Cleaning.”

9.Press the Smart Key The cleaning process will start.

10.The first step is 158°F for 10 minutes in Hot Air mode.

11.After the first step, the signal tone sounds.

12.Open the oven door and spray the oven chamber, base outflow, grills, plates etc. with original Convotherm by Cleveland CONVOClean, using the Hand Sprayer, P/N 111598.

13.Close the door and allow the CONVOClean to take effect.

14.Do NOT press the Start / Stop key again.

15.The cleaning cooking mode will continue automatically.

16.The next step is 86°F for 10 minutes in Steam mode, followed by 212°F for 10 minutes in Steam mode.

17.After both steps have run, the second signal tone sounds.

18.Clean thoroughly behind the fan guard. Clean the fan guard and the fan area behind the fan guard at the same time.

19.Remove the oven racks and fan guard from their operating positions and place them in the oven chamber.

20.Run Combi mode with Crisp ‘n’ Tasty at level 3 (High) at 212°F for 10 minutes.

21.Turn OFF the Combi.

22.IMPORTANT: Rinse the oven chamber, accessories, and behind the fan guard thoroughly with the hand shower (or similar sprayer).

23.Repeat “Cleaning” using CONVOCare in place of CONVOClean including Step 22, rinsing the oven chamber, accessories, and behind the fan guard thoroughly with the hand shower (or similar sprayer).

24.After cleaning, replace the oven racks and fan guard.

25.In the case of severe staining or soiling, repeat the cleaning process.

26.After use or after cleaning, leave the Combi door open.

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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 ManualEmergency Operation Mini SetupTroubleshooting AT the END of the DAY or ShiftIntroduction Operational SafetyOperator Training Cleaning and MaintenanceService and Service Records NeverDoor Handle and Door Switch Main External Power SwitchGeneral Operation Shutdown Instructions Inspecting the Mini Before Switching onSTART-UP and Shutdown Instructions Start-up InstructionsPRE-HEATING the Mini Inspecting the Cooking CompartmentBlocked or slow drain may cause Error Messages Function Core Temperature SensorExterior 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 Using Combi Mode Combi ModeUsing Hot Air Mode 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 Recommendations Cook & HoldPrinciple of Cook & Hold LT Cooking Cooking at Low TemperaturesCrisp & Tasty Function Demoisturizing Advanced FunctionsTo use Crisp & Tasty To use the Tray Timer Tray TimerRecommendations Pre-HeatVapor Reduction Key LockAdd Moisture Manually To Unlock when the Smart Key is also lockedTo Unlock Cool Down Overnight CookingTo enter the first step Using MULTI-STEP RecipesCreating a Multi-Step Recipe Recording a Recipe in Real-TimePage Entering a New Recipe in the Cookbook Using the CookbookExecuting a Recipe from the Cookbook Changing a Step of a Recipe Integrating Pre-Heating into a RecipeCopying a Recipe Deleting a RecipeAdding a Step to a Recipe Inserting a Step into a RecipeDeleting a Step from a Recipe Load Recipes from Memory Save Recipes to MemoryAdding an Action Prompt to a Recipe To Overwrite a Press & Go Key Using Press & GOTo Execute a recipe with Press & Go AT the END of the DAY or Shift Cleaning the Oven ChamberCleaning General Semi-Automatic Cleaning GeneralAvoid scratching the oven chamber or engaging frame Semi-automatic cleaning of oven chamber Semi-Automatic Cleaning of the Oven ChamberPage Volume Mini SetupTo use the Setup Menu Signal ToneDate Default and Memory SettingsOrder of Cookbook Recipes Network Address Temperature DisplayLanguage Error Diagnosis System TroubleshootingOperating Irregularities not having Error Messages Error Messages and RemediesOperating Irregularities not having Error Messages Emergency Operation If the Mini experiences an errorInstructions for Emergency 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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