•For the first 2 minutes 220 VAC is sent from terminal 4 on connector X11 through the normally closed auxiliary contacts of contactor K5 to the K50 contactor coil

◊K50 contactor closes and the motor turns CW

◊The normally closed auxiliary contacts on K50 open preventing the K5 contactor from energizing.

•For 15 seconds the motor is de-energized and allowed to coast.

•For the next 2 minutes 220 VAC is sent from terminal 3 on connector X11 through the normally closed auxiliary contacts of contactor K50 to the K5 contactor coil

◊K5 contactor closes and the motor turns CCW

◊The normally closed auxiliary contacts on K5 open preventing the K50 contactor from energizing.

•NOTE: If the door switch (S7) opens by the door opening, then the fan circuit is de-energized. Then the motor will be pulsed in the opposite direction to

“break” the fan. This is to stop the fan quicker for the operator.

cThe steam generator circuit is energized

•220 VAC is sent from terminal 4 of connector X12 on the Control Board (A10) through the normally closed auxiliary contacts of K4 to the coil of Contactor K1 until the cabinet reaches the set temperature and the bypass probe (B5) senses 162 degrees F.

◊The contactor K1 closes and 220 VAC is sent to the 9.4 KW element (E1)

◊The normally closed auxiliary contact of K1 opens preventing the Hot Air Contactor K4 from energizing

•220 VAC is sent from terminal 8 of connector X11 on the Control Board (A10) through the normally closed auxiliary contacts of K44 to the coil of Contactor K2 until the cabinet reaches the set temperature and the bypass probe (B5) senses 162 degrees F.

◊The contactor K2 closes and 220 VAC is sent to the 6.27 KW element (E2)

◊The normally closed auxiliary contact of K2 opens preventing the Hot Air Contactor K4 from energizing

◊If the reduced power option is chosen then the K2 Contactor is not energized.

•When the compartment temp is reached, the steam heat circuit is controlled by the B4 probe in the bypass tube.

•NOTE: If the set temperature is above 212 degrees F the hot air circuit will be energized (after the by pass probe is satisfied) until the compartment setting is reached. The steam circuit always takes precedence.

dWhen the condensate box is heated to 140 degrees F at the B3probe, 220 VAC is sent from terminal 5 of connector X12 to the condenser valve (Y1) until the temperature drops.

eWhen the timer counts to 0 or the core temp probe (B10) reaches the set amount the cycle ends and the steam generator reverts to the standby temperature of 190- degree F.

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Cleveland Range OEB-20.20, OES-20.20 manual
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OES-20.20, OEB-20.20 specifications

The Cleveland Range OEB-20.20 is an exceptional piece of cooking equipment designed for high-volume commercial kitchens. Renowned for its efficiency and versatility, this electric braising pan is essential for chefs and food service operators looking to produce large quantities of perfectly cooked dishes.

One of the standout features of the OEB-20.20 is its generous 20-gallon capacity. This spacious design allows for preparing large batches of soups, stews, and sauces, making it ideal for restaurants, catering services, and institutional kitchens. Its high-quality stainless steel construction not only ensures durability but also offers excellent heat conductivity, promoting even cooking and reducing the risk of food sticking or burning.

The OEB-20.20 is equipped with innovative digital controls that make it user-friendly and precise. The intuitive interface allows chefs to easily set and monitor cooking temperatures and time, which is crucial for consistency in food preparation. Furthermore, it features a power-saving mode that helps reduce energy consumption during idle periods, contributing to cost-effectiveness over time.

Technologically, the OEB-20.20 incorporates advanced heating elements that provide rapid heating and temperature recovery, which is vital during busy service hours. The pan's design allows for both sautéing and simmering; the ability to tilt the pan facilitates easy serving and cleaning, greatly enhancing kitchen workflow.

Another significant characteristic is its safety features. The OEB-20.20 includes thermal protection and an automatic shut-off function to prevent overheating, ensuring safe operation in a busy kitchen environment. The rugged, ergonomic handles are designed for ease of use, minimizing the risk of accidents while handling the pan.

Cleaning the Cleveland Range OEB-20.20 is hassle-free, thanks to its smooth surfaces and removable drain valve. This ensures quick drainage and easy maintenance, which is essential in maintaining hygiene standards in a commercial kitchen.

In summary, the Cleveland Range OEB-20.20 electric braising pan combines impressive capacity, advanced technology, and user-friendly features, making it an indispensable tool for chefs who demand quality and efficiency in their cooking operations. Its durability and performance capabilities make it a worthwhile investment for any high-volume food service establishment.
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