Cleveland Range OES-6.08 manual General Operation, Main External Power Switch

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CHAPTER 2 GENERAL OPERATION

A. MAIN EXTERNAL POWER SWITCH

NOTE: To help protect electrical and electronic

components: Turn OFF the Control Power Service Disconnect Switch BEFORE turning on the Main External Power Switch.

The Main External Power Switch is usually left ON. If the switch is off, turn it ON as follows:

1.Turn ON the water supply valve(s).

2.Turn ON the Main External Power Switch.

3.Turn ON the MINI with the ON/OFF key (see Chapter 3).

M AIN EXTERNAL

POW ER SW ITCH

M IN I

DRAIN LINE

COLD W ATER SUPPLY LINES

NOTE: Depending on the time the Main External Power Switch has been off, the date and time may need to be reset (see Chapter 10).

B. DOOR HANDLE and DOOR SWITCH

See Chapter 3, “Product Views.” The door handle combines the door latch with a safety vent position and a wear-free door switch. The MINI cannot start unless the door is closed and latched. Cooking functions stop if the door handle is moved to the open position. The MINI Oven-Steamer can only work with a functioning door switch. If a malfunction occurs, immediately contact your qualified Cleveland Range authorized service representative.

The door handle operates as follows:

Handle Positions

•Vertical: closed. (The wear-free door switch is engaged and the MINI can operate.)

•Horizontal: “airing” (partway open).

•Up past Horizontal: unlatched to open.

•The handle springs back to Horizontal when let go.

To open the closed MINI door:

1.Stand to the hinge side and back from the door.

2.Turn the handle to the horizontal (airing) position and wait for steam, condensate and heat to dissipate. (The MINI cannot operate with the handle in the airing position.)

3.Lift the handle slightly past horizontal to unlatch it.

4.Open the door.

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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 TrainingMain External Power Switch Door Handle and Door SwitchGeneral Operation START-UP and Shutdown Instructions Inspecting the Mini Before Switching onStart-up Instructions Shutdown InstructionsInspecting the Cooking Compartment PRE-HEATING the MiniBlocked or slow drain may cause Error Messages Function Core Temperature SensorProduct 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 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 requires use of the Core Temperature Sensor Delta-T CookingTo use Delta-T Cooking Recommendations Cook & HoldPrinciple of Cook & Hold LT Cooking Cooking at Low TemperaturesAdvanced Functions Crisp & Tasty Function DemoisturizingTo use Crisp & Tasty To use the Tray Timer Tray TimerVapor Reduction Pre-HeatKey Lock RecommendationsTo Unlock when the Smart Key is also locked Add Moisture ManuallyTo Unlock Cool Down Overnight CookingCreating a Multi-Step Recipe Using MULTI-STEP RecipesRecording a Recipe in Real-Time To enter the first stepPage Using the Cookbook Entering a New Recipe in the CookbookExecuting a Recipe from the Cookbook Copying a Recipe Integrating Pre-Heating into a RecipeDeleting a Recipe Changing a Step of a RecipeInserting a Step into a Recipe Adding a Step to a RecipeDeleting a Step from a Recipe Load Recipes from Memory Save Recipes to MemoryAdding an Action Prompt to a Recipe Using Press & GO To Overwrite a Press & Go KeyTo Execute a recipe with Press & Go 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 VolumeDefault and Memory Settings DateOrder of Cookbook Recipes Temperature Display Network AddressLanguage Error Diagnosis System TroubleshootingOperating Irregularities not having Error Messages Error Messages and RemediesOperating Irregularities not having Error Messages If the Mini experiences an error Emergency OperationInstructions 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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