CE10FD

Overview

The Hobart CE10FD is a full-size, 10-level electric boilerless combi oven. It combines convection, steam and combination cooking in one appliance, so kitchen staff can select a cooking mode for tasks such as baking, roasting, steaming, proofing or rethermalizing food. The boilerless design uses direct steam creation and is described by Hobart as providing steam-generator performance without the water-related issues associated with boiler or steam-generator combi units.

The oven has a stainless steel cooking compartment and stainless steel interior and exterior. Its cooking compartment is welded, and the top, rear, sides and bottom are insulated. The door has a large curved outer glass panel, an insulated inner glass panel and a full-perimeter gasket. The door opens right to left according to the product specification sheet; the CE series parts catalog also identifies CE10FD left- and right-hinged versions.

Key Features

• Three cooking modes: Convection, steam and combination modes support a range of cooking tasks.
• Adjustable humidity: Humidity can be controlled from 0 to 100% of the possible maximum relative humidity at the selected temperature.
• Recipe programming: Operators can use manual operation or program up to 100 recipes, each with as many as 10 cooking phases.
• Included cooking equipment: Rack guides, five wire racks and a single-point external core probe are listed as standard.
• Air circulation: A four-speed, auto-reversing fan has an electrical braking system on the fan motor.
• Automatic cleaning: Eight automatic cleaning programs use a built-in wash arm and an automatic detergent-dosing pump.
• Cooking-cycle alerts: Flashing door lights and an audible alarm indicate that a cooking cycle has finished.
• Monitoring and service features: The specification lists HACCP compatibility, advanced diagnostics with fault-history indication, LED service indicators and water-cooled independent control boards.

Specifications

• Manufacturer and model: Hobart CE10FD.
• Equipment type: Electric, boilerless, full-size combi oven.
• Cooking levels: 10.
• Cooking modes: Convection, steam and combination.
• Listed cooking results: Baking, grill/roasting, steaming, proofing, rethermalization, low-temperature cooking, Healthy-Fry™, Delta-T, finishing, poaching, stewing and defrosting.
• Recipe capacity: Up to 100 recipes, with 10 cooking phases per recipe.
• Humidity control: 0–100% of possible maximum relative humidity at the selected temperature.
• Standard racks: Five wire racks with rack guides.
• Pan capacity: The product specification states capacity for 20 steam-table pans measuring 12 × 20 × 2½ inches.
• Probe: Single-point external core probe supplied as standard.
• Fan: Four-speed auto-reversing fan with electrical braking on the fan motor.
• Construction: Stainless steel interior and exterior; welded stainless steel cooking compartment; insulated top, rear, sides and bottom.
• Door: Curved, heat-reflective glass exterior, hinged floating inner glass panel, full-perimeter gasket and a 180-degree swing listed in the specification sheet.
• Cleaning equipment: Built-in wash arm and automatic detergent-dosing pump; eight automatic cleaning programs.
• Fuse ratings: The installation manual lists 80 A for 208 V, 80 A for 230–240 V and 35 A for 480 V.
• Water and drain connections: The merged product specifications list a ¾-inch NSHT cold-water connection at 30–60 psi and a 1-inch NPT drain connection.
• Dimensions in a used-equipment listing: 35.4 inches wide × 45 inches deep × 36.8 inches high.
• Warranty stated on the product sheet: One year parts and labour standard, with two years of parts coverage on control boards.

Installation & Requirements

Electrical connection

The installation manual lists the CE10FD as a three-phase, 60 Hz appliance, with electrical options and ratings shown in the specifications above. Electrical and grounding connections are to comply with applicable electrical and local codes. The manual specifies copper wire rated for at least 194°F (90°C) and says the wiring diagram is on the inside surface of the right side panel when facing the oven. It directs installers to use the strain-relief locations on the lower right side or the knockout on the back panel for electrical access, and warns not to drill a hole in the back panel. The manual also instructs users to disconnect electrical power and follow lockout/tagout procedures before electrical work.

Water and drain

The product specifications list a ¾-inch NSHT cold-water connection at 30–60 psi and a 1-inch NPT drain. The installation manual describes extending the condenser-box drain fitting at least 12 inches and no more than 72 inches from the combi base to an open-air-gap-type drain. It says not to reduce the 1-inch NPT drain piping along its length. The specified floor sink is to be at least 12 inches deep, not directly under the combi, and placed so steam vapours will not enter the oven from below. The drain should slope down away from the oven by ¼ inch per foot of pipe and should be iron or copper; the manual warns against PVC because heat may reduce its rigidity or cause its glue to fail.

The manual notes that combi temperatures can reach 212°F (100°C), and that local codes may limit drain-water temperature to 140°F (60°C). It says the installer or user should provide for lowering drain-water temperature at the end of the day when purging the generator where needed to meet that code requirement. The drip-tray hose is to be routed with a constant decline.

Ventilation

The installation manual states that some local codes may require the combi oven to be located under an exhaust hood. It refers ventilation-hood construction and installation to NFPA Standard No. 96. Confirm the requirements applicable to the installation location.

Operation

Choose convection, steam or combination mode according to the cooking task. The listed results include baking, grill/roasting, steaming, proofing, rethermalization, low-temperature cooking, Healthy-Fry™, Delta-T cooking, finishing, poaching, stewing and defrosting. Humidity can be adjusted from 0 to 100% of the possible maximum relative humidity at the selected temperature. Staff can operate manually or select a programmed recipe; the controls can store up to 100 recipes with up to 10 cooking phases each.

A water-injection button adds water when operating in convection mode. The specification also identifies water injection as an automatic process during rapid cool-down. The external core probe is supplied as standard for core-temperature measurement. When a cooking cycle finishes, flashing door lights and an audible alarm alert the operator.

The installation manual says the oven must be burned in before first use to release odours that may result from heating new surfaces. Its stated procedure is to operate the oven in convection mode at 482°F for 45 minutes. The manual warns that the oven and its parts are hot during operation and that the cooking compartment contains live steam. Stay clear when opening the door. To open it, turn the handle to the horizontal position. A door switch shuts off power to the oven cavity while the door is open; cooking resumes after the door is closed.

Cleaning & Maintenance

The product specification lists eight automatic cleaning programs, a built-in wash arm and an automatic detergent-dosing pump for hands-free use. The cleaning system is specified to use commercial liquid dishwashing detergent. The product sheet also describes automatic cool-down as part of the cleaning programs. These are the cleaning-system details provided in the available product information; it does not state cleaning intervals or a broader maintenance schedule.

The specification lists advanced diagnostics with fault-history indication, water-cooled independent control boards and LED indicators intended to support service efficiency. The manual calls for power disconnection and lockout/tagout procedures before electrical work. It also warns that oven surfaces are hot during cleaning or service and that live steam is present in the cooking compartment.

Applications

The CE10FD’s stated cooking modes and results make it applicable to commercial kitchen tasks that include baking, grilling and roasting, steaming vegetables or other foods, proofing, rethermalizing prepared food, low-temperature cooking, finishing, poaching, stewing and defrosting. Its listed pan capacity is 20 steam-table pans measuring 12 × 20 × 2½ inches. The combination mode, adjustable humidity and multi-phase recipe programming allow operators to set up different cooking stages within a recipe.