Cleveland Range OES-6.08 manual OPERATOR’S Manual, Mini

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OPERATOR’S MANUAL

The MINI

Table of Contents

Page

CHAPTER 1 INTRODUCTION _______________________________________________ 1

A. OPERATIONAL SAFETY __________________________________________________ 1

B.CLEANING AND MAINTENANCE ____________________________________________ 2

C.NEVER! ________________________________________________________________ 2

D.SERVICE AND SERVICE RECORDS _________________________________________ 2

E.OPERATOR TRAINING ____________________________________________________ 2

CHAPTER 2 GENERAL OPERATION __________________________________________ 3

A.MAIN EXTERNAL POWER SWITCH __________________________________________ 3

B.DOOR HANDLE and DOOR SWITCH _________________________________________ 3

C.START-UP AND SHUTDOWN INSTRUCTIONS _________________________________ 4

D.INSPECTING THE MINI BEFORE SWITCHING ON _______________________________ 4

E.INSPECTING THE COOKING COMPARTMENT _________________________________ 5

F.PRE-HEATING THE MINI ____________________________________________________ 5

G. CORE TEMPERATURE SENSOR

6

H. ERROR MESSAGES FUNCTION _____________________________________________

6

CHAPTER 3 PRODUCT VIEWS AND OPERATION________________________________

7

A.EXTERIOR VIEWS ________________________________________________________ 7

B.QUICK START GUIDE _____________________________________________________ 8

C.CONTROL PANEL DETAIL VIEW _____________________________________________ 9

CHAPTER 4 COOKING WITH THE MINI ______________________________________ 10

A.STEAM MODE ____________________________________________________________ 11

B.COMBI MODE ____________________________________________________________ 12

C.HOT AIR MODE ___________________________________________________________ 13

D.RETHERM MODE _________________________________________________________ 14

E.MEASURING THE CORE TEMPERATURE _____________________________________ 16

F.DELTA-T COOKING ________________________________________________________ 18

G.COOK & HOLD ____________________________________________________________ 19

H.LT COOKING _____________________________________________________________ 20

CHAPTER 5 ADVANCED FUNCTIONS _________________________________________ 21

A.CRISP & TASTY ___________________________________________________________ 21

B.TRAY TIMER _____________________________________________________________ 22

C.PRE-HEAT ___ ____________________________________________________________ 23

D.VAPOR REDUCTION _______________________________________________________ 23

E.KEY LOCK _______________________________________________________________ 23

F.ADD MOISTURE MANUALLY ________________________________________________ 24

G.OVERNIGHT COOKING ____________________________________________________ 25

H. COOL DOWN ____________________________________________________________ 25

CHAPTER 6

USING MULTI-STEP RECIPIES _____________________________________ 26

A. CREATING A MULTI-STEP RECIPE

__________________________________________ 26

B. RECORDING A RECIPE IN REAL-TIME ________________________________________ 26

CHAPTER 7

USING THE COOKBOOK

_________________________________________ 28

A.ENTERING A NEW RECIPE IN THE COOKBOOK ________________________________ 28

B.EXECUTING A RECIPE FROM THE COOKBOOK ________________________________ 28

C.INTEGRATING PRE-HEATING INTO A RECIPE _________________________________ 29

D.COPYING A RECIPE _______________________________________________________ 29

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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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