E. INSPECTING THE COOKING COMPARTMENT

Inspect the cooking compartment before starting a cooking operation with a MINI for proper assembly and cleanliness as follows:

1.Inspect the Drain

The drain in the bottom of the cooking compartment has a removable cover. The cover prevents large food particles, debris and scale from entering and blocking the drain line. Any blockage of the drain line or drain cover can reduce reduced cooking performance, equipment damage, and injury.

A blocked or slow drain may cause:

•Hot water to collect in the compartment and spill out when the compartment door opens.

•Steam leaks around the door gasket.

•Reduced cooking performance.

CAUTION

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.

2. Inspect for proper latching and assembly of the cooking compartment.

The following features should be checked before every operation of the MINI for proper assembly.

a.Check that the fan guard is in position and secure.

b.Check that the hanging shelf racks are secured into their operating positions at both the top and bottom.

c.Make sure that the inner door glass is properly latched into position. When properly latched, the inner door is tight with the outer door and does not move by itself or rattle.

d.Open and close the door. All movements should be smooth.

NOTES:

•DO NOT USE the MINI if water stands in the drain opening. Immediately clean the drain. See Chapter 9, “At the End of the Day or Shift” for instructions.

•Remove any food, debris, or scale blocking the drain or screen.

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

•Be sure the drain cover is properly installed into the bottom of the cooking compartment. The drain cover prevents large pieces of food from entering and blocking the drain.

F.PRE-HEATING THE MINI

1.The pre-heating function heats the oven to the desired temperature before loading food and helps ensure consistency and quality. Use pre-heating at the start of a shift, after long pauses in cooking,

and between multiple cooking or rethermalizing batches.

NOTICE: Before pre-heating: inspect and clean the Oven Compartment. After pre-heating the Oven Compartment is too hot to inspect and clean safely.

a.To pre-heat a MINI: Close the door and start the MINI in the desired mode (Steam, Hot Air, or MINI).

•Pre-heat temperatures should be 10-20% higher than cooking temperatures.

•Typical-pre-heat times are 10 to 15 minutes.

•See Chapter 3, for basic operating instructions.

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Cleveland Range OES-6.08 manual Inspecting the Cooking Compartment, PRE-HEATING the Mini, Blocked or slow drain may cause
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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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