HomeMy WebLinkAboutMiscellaneous - Exception (641)Specifications, Details and Dimensions
on Reverse Side.
%HOBART/
• Unique airflow design
provides high volume; low
velocity airflows and bottom
heat for even bake without
dehydration.
• Oven engineered for optimal
bottom heat to provide
superior "oven -jump" and
maximum lift.
• Steam system provides
greatest surface area for
steam generation. Gelatiniza-
tion optimized for crust
formation.
• Counterbalanced overhead
rack lifting device is mainten-
ance -free and sanitation -free
compared to floor platforms.
• Heat Exchanger Features:
— Tubular array for optimal
thermal efficiency.
— Side -mounted removable
design provides easy
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access.
— At least 85% thermal
efficiency gas and oil,
100% electric.
— Materials matched to air
temperature.
• Zero inch clearance back and
sides.
• Accepts 2 single or 1 double
rack (18" x 26" or 20" x 30"
pans).
• Flush floor provides easy
access for operator and fragile
products like angel cakes,
• Stainless steel construction.
• Tongue in groove, high
density rock wool insulation
provides excellent construc-
tion and insulation.
• 3 Incandescent lamps provide
clear visibility of products.
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• Shipped in 3 sections for easy
delivery and installation.
Specifications, Details and Dimensions
on Reverse Side.
Optional Equipment
• Glass Back
— Window with fluorescent
light.
• Prison Package
— Disconnect switch inside
oven chamber to disconnect
air flow and heat, and simul-
taneously sound an alarm.
— Inside door handles.
— Protection for door glass.
— Lockable control panel door
— Lockable thermostat.
— Key operated main control
switch.
• Soft Start
— For delicate or liquid filled
products, soft start slowly
brings rack rotation up to
normal speed, to prevent
spillage.
• Computer Control
— Stores 100 recipes.
— Controls heat, steam, fan,
and time.
• Oven Hood
— Full enclosure for top of
oven.
• Food Service Package
— Live steam injection (from
external source).
— Full steam control during
cook cycle.
Utility Requirements for 619
1. Water Supply 1/2" 00.D.
40-75 PSI hot or cold
2. Smoke Exhaust 8" 0
Type "B" beyond damper and
draft fan
3. Over Pressure Duct 5" 0
4. Oven Damper Exhaust 4" 0
5. Canopy Port 7-1/4" 0
6a. Gas: Natural Gas
1" drop to 3/4" NPT connec-
tion, 318,000 BTU/H, indirect
fired.
b. Gas: Liquid Propane
3/4" drop to 3/4" NPT connec-
tion, 318,000 BTU/H, indirect
fired.
7. Drain 1" NPT connection,
optional connection to front or
rear.
8. Electrical
a. Gas Fired Oven (standard
voltage) 208/220V/30/60HZ @
20 Amp & 110V/10/60HZ @ 20
Amp for control.
b. Electric Heated Oven
(standard voltage) 208/220V/
30/60HZ @ 250 Amp (connec-
tion on oven is 2-125 Amp
contactors) and 110V/10/60HZ
@ 20 Amp for control.
Note: Other voltages available,
check factory.
101
"8" Barometric damper, draft
induction fan and air proving
switch supplied with oven. O
Total shipping weight 3858#
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I/2 ' 0 WATER CONNECRDN
ELECTRICAL CONNECTION ---
1/7 ' 0 WATER CONNECTION
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