Cleveland Range OES-20.20, OEB-20.20 manual

◊The K57 contactor closes

(a)220 VAC is sent through the Q57.1 thermal overload to the motor and the upper motor turns at a reduced speed.

(b)220 VAC is sent through the Q57.2 thermal overload to the motor and the lower motor turns at a reduced speed.

◊The normally closed auxiliary contacts of K57 open preventing the K55 and K56 contactors from energizing.

•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 hot air heat circuit is energized

•220 VAC is sent from terminal 3 of connector X12 on the Control Board (A10) to the coil of Contactors K41 and K61 until the cabinet reaches the set temperature as sensed at probe B6.

◊The Contactors K41 and K61 close and he 220 VAC is sent to the outer elements (E41 and E61)

•220 VAC is sent from terminal 7 of connector X11 on the Control Board (A10) to the coil of Contactors K42 and K62 until the cabinet reaches the set temperature as sensed at probe B6.

◊The Contactors K42 and K62 close and 220 VAC is sent to the inner elements (E42 and E62)

◊If the reduced power option is chosen then Contactors K42 and K62 are not energized.

dThe steam circuit is energized.

•220 VAC is sent from terminal 4 of connector X12 on the Control Board (A10) to the coil of the Y3 solenoid allowing water to be thrown against the element until the bypass probe (B5) senses 154 degrees F.

eWhen 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.

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.