Cleveland Range OES-6.08 manual Cleaning and Maintenance, Never, Service and Service Records

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B. CLEANING AND MAINTENANCE

1.CLEANING AND DAILY MAINTENANCE – Wait for the MINI to cool before cleaning and performing daily maintenance.

2.CLEANING AND DAILY MAINTENANCE – Do NOT use hoses, power cleaners or pressure washers, or harsh or abrasive cleaning agents inside OR outside the cooking compartment.

3.CLEANING AGENTS – Use only genuine Convotherm by Cleveland and Cleveland Range cleaning and descaling products.

4.CLEANING AGENTS – Follow the instructions and heed and obey the warnings on the labels.

5.CLEANING AGENTS – Products other than genuine Convotherm by Cleveland and Cleveland Range cleaning and descaling products can damage the MINI, cause injury, or present heath hazards.

6.DRAIN – Inspect and clean the drain cover and drain before each use. Injury, equipment damage, and/or reduced cooking performance can result from a blocked drain cover and drain at the bottom of the cooking compartment.

7.GENERAL INSPECTION – Before each use of the MINI, Inspect the door glass, door gasket assembly, shelves, racks, drain and accessories for proper installation and cleanliness.

C. NEVER!

1.MINI must NEVER be started or operated at a temperature lower than 40°F, including after transport, or storage outside, or in an unheated area.

2.The MINI must never be operated outside.

3.MINIs must never be used to cook foodstuffs in sealed containers other than those designed for this purpose. (MINIs are excellent for “purpose built” containers such as sous-vide packages.)

4.MINIs must never be used to heat flammable items such as oils, fats, cloths, or similar items.

5.MINIs must never be used to heat non-food items (except suitable appliance accessories).

6.Never operate a MINI without the fan guard latched in place.

7.Never reach behind the fan guard during operation.

8.Never manually stop the fan.

9.Never operate a MINI without the drain cover in place.

10.Never use anything but hands to operate the keys, switches, and controls on the MINI.

11.Never push food, debris, or scale into the drain.

D. SERVICE AND SERVICE RECORDS

1.Allow only qualified Cleveland Range authorized service representatives to service the MINI.

2.Use only Cleveland Range factory authorized repair parts.

3.Maintain written records of maintenance, service, and repairs. Each record should include at least:

•The date and time of maintenance, service, or repair

•A description of the maintenance, service, or repair. Include part numbers if applicable.

•Copies of purchase orders and invoices for parts and labor.

•The name and signature of the person performing the maintenance, service, or repair.

E. OPERATOR TRAINING

Any Operational Safety Program must be tailored to the specific site and use of the equipment. Operator training should include:

1.Operation of the MINI and accessories.

2.Start-up procedures.

3.Normal and emergency shut-down procedures.

4.Interior and exterior cleaning procedures

5.How to recognize and report problems so that corrective action can be taken by trained personnel.

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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 MiniMini Setup TroubleshootingAT the END of the DAY or Shift Emergency OperationOperational Safety IntroductionCleaning and Maintenance Service and Service RecordsNever Operator TrainingGeneral Operation Main External Power SwitchDoor Handle and Door Switch Inspecting the Mini Before Switching on START-UP and Shutdown InstructionsStart-up Instructions Shutdown InstructionsBlocked or slow drain may cause Inspecting the Cooking CompartmentPRE-HEATING the Mini Core Temperature Sensor Error Messages FunctionHOT 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 Combi Mode Using Combi ModeHot Air Mode Using 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 Cook & Hold RecommendationsLT Cooking Cooking at Low Temperatures Principle of Cook & HoldTo use Crisp & Tasty Advanced FunctionsCrisp & Tasty Function Demoisturizing Tray Timer To use the Tray TimerPre-Heat Vapor ReductionKey Lock RecommendationsTo Unlock To Unlock when the Smart Key is also lockedAdd Moisture Manually Overnight Cooking Cool DownUsing MULTI-STEP Recipes Creating a Multi-Step RecipeRecording 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 Integrating Pre-Heating into a Recipe Copying 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 Save Recipes to Memory Load Recipes from MemoryAdding an Action Prompt to a Recipe To Execute a recipe with Press & Go Using Press & GOTo Overwrite a Press & Go Key Cleaning the Oven Chamber Cleaning GeneralSemi-Automatic Cleaning 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 Mini Setup To use the Setup MenuSignal Tone VolumeOrder of Cookbook Recipes Default and Memory SettingsDate Language Temperature DisplayNetwork Address Troubleshooting Error Diagnosis SystemError Messages and Remedies Operating Irregularities not having Error MessagesOperating Irregularities not having Error Messages Instructions for Emergency Operation If the Mini experiences an errorEmergency 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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