CHAPTER 1 INTRODUCTION

For safe use of MINIs, each operator must read, understand, and follow the instructions, and heed and obey the warnings of the Installation Manual and Operators Manual, and the labels on the MINI, accessories, and supporting products.

The owner(s) and operator(s) of this equipment must keep these instructions in an easily accessible location for reference and training.

The owner(s) and operators(s) of this equipment must be aware that steam can cause serious injuries and equipment damage. Pay particular attention to the Operational Safety section of this chapter and the various NOTICES, CAUTIONS, WARNINGS, and DANGERS displayed in this manual and on the equipment.

A. OPERATIONAL SAFETY

The safe and effective operation of one or more MINIs depends upon proper installation, use, maintenance, and repair. Operational Safety must encompass all of these factors. This section outlines the minimum safety policies that must be considered when using one or more MINIs. Any Operational Safety Program must be tailored to the specific site and use of the equipment. To help avoid injuries, accidents and damage to the MINI Oven-Steamer, the owner / operator must instruct and train employees on a regular basis.

Burn hazards are present in any professional food service operation. When using the MINI, observe the following precautions to help reduce the risk of burns and other injuries.

NOTE: Cooking is interrupted whenever the MINI door is opened.

1.AIR SUPPLY Use the MINI Oven-Steamer in a draft-free and well vented environment. Proper air supply for ventilation is REQUIRED for and CRITICAL to safe, efficient operation of a MINI.

2.STEAM –Remember at all times that steam can cause severe burns.

3.HEAT – The MINI, cooking containers, shelves, and inner door and anything else inside the cooking compartment are HOT, as are many of the component parts. Wear DRY heatproof gloves or mitts.

4.HEAT – During operation the temperature of the glass panel in the door and the outer door casing can rise above 140°F.

5.Never breathe steam, condensate, or hot air.

6.SCALDS – Do not place containers with liquid contents or contents that become liquid on oven racks higher than you can see into the containers.

7.SCALDS – Cover containers (individual or on trolleys) containing hot or hot liquid items to help prevent spills during transport.

8.EXHAUST VENTS – The top of the MINI, and the steam exhaust vents are very hot during operation and remain hot for some time.

a.Never breathe gas or steam from the exhaust vents.

b.Use extreme caution when working on or near the exhaust vents, surrounding area and component parts.

9.HAND SHOWER: GREASE SPATTER – Hot grease will spatter and cause burns if sprayed with water. Locate fryers and similar appliances outside the range of the optional MINI hand shower.

10.HAND SHOWER: ELECTRIC SHOCK – Use the optional hand shower only on the inside of the oven. Use of the hand shower, hoses, power cleaners, or pressure washers on the outside of the MINI can cause electric shock and / or damage electrical and electronic components.

11.Optional HAND SHOWER – Do NOT spray water in a hot cooking compartment.

12.Wear BOOTS appropriate to the work area to help protect feet, and to help prevent slips and falls.

13.Use non-slip, draining, anti-fatigue FLOOR MATS (not included) rated for use in wet, greasy, and dry work areas to help prevent slipping and / or falling injuries.

• Obtain the best mats for your needs from your local supplier.

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Cleveland Range OES-6.08 manual Introduction, Operational Safety
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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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