Cleveland Range OES-6.08 manual Introduction, Operational Safety

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CHAPTER 1 INTRODUCTION

For safe use of MINIs, each operator must read, understand, and follow the instructions, and heed and obey the warnings of the Installation Manual and Operators Manual, and the labels on the MINI, accessories, and supporting products.

The owner(s) and operator(s) of this equipment must keep these instructions in an easily accessible location for reference and training.

The owner(s) and operators(s) of this equipment must be aware that steam can cause serious injuries and equipment damage. Pay particular attention to the Operational Safety section of this chapter and the various NOTICES, CAUTIONS, WARNINGS, and DANGERS displayed in this manual and on the equipment.

A. OPERATIONAL SAFETY

The safe and effective operation of one or more MINIs depends upon proper installation, use, maintenance, and repair. Operational Safety must encompass all of these factors. This section outlines the minimum safety policies that must be considered when using one or more MINIs. Any Operational Safety Program must be tailored to the specific site and use of the equipment. To help avoid injuries, accidents and damage to the MINI Oven-Steamer, the owner / operator must instruct and train employees on a regular basis.

Burn hazards are present in any professional food service operation. When using the MINI, observe the following precautions to help reduce the risk of burns and other injuries.

NOTE: Cooking is interrupted whenever the MINI door is opened.

1.AIR SUPPLY Use the MINI Oven-Steamer in a draft-free and well vented environment. Proper air supply for ventilation is REQUIRED for and CRITICAL to safe, efficient operation of a MINI.

2.STEAM –Remember at all times that steam can cause severe burns.

3.HEAT – The MINI, cooking containers, shelves, and inner door and anything else inside the cooking compartment are HOT, as are many of the component parts. Wear DRY heatproof gloves or mitts.

4.HEAT – During operation the temperature of the glass panel in the door and the outer door casing can rise above 140°F.

5.Never breathe steam, condensate, or hot air.

6.SCALDS – Do not place containers with liquid contents or contents that become liquid on oven racks higher than you can see into the containers.

7.SCALDS – Cover containers (individual or on trolleys) containing hot or hot liquid items to help prevent spills during transport.

8.EXHAUST VENTS – The top of the MINI, and the steam exhaust vents are very hot during operation and remain hot for some time.

a.Never breathe gas or steam from the exhaust vents.

b.Use extreme caution when working on or near the exhaust vents, surrounding area and component parts.

9.HAND SHOWER: GREASE SPATTER – Hot grease will spatter and cause burns if sprayed with water. Locate fryers and similar appliances outside the range of the optional MINI hand shower.

10.HAND SHOWER: ELECTRIC SHOCK – Use the optional hand shower only on the inside of the oven. Use of the hand shower, hoses, power cleaners, or pressure washers on the outside of the MINI can cause electric shock and / or damage electrical and electronic components.

11.Optional HAND SHOWER – Do NOT spray water in a hot cooking compartment.

12.Wear BOOTS appropriate to the work area to help protect feet, and to help prevent slips and falls.

13.Use non-slip, draining, anti-fatigue FLOOR MATS (not included) rated for use in wet, greasy, and dry work areas to help prevent slipping and / or falling injuries.

• Obtain the best mats for your needs from your local supplier.

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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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