CE20FD

Overview

The Hobart CE20FD is an electric, boilerless, full-size combi oven with a 20-level cooking compartment. It brings convection, steam and combination cooking together in one unit. The manufacturer describes the boilerless design as providing steam-generator performance while avoiding water-related issues associated with boiler or steam-generator combi units. The installation and care requirements still include treated potable water, water filtration and routine deliming.

The CE20FD is specified to hold up to 40 steam-table pans measuring 12 x 20 x 2 1/2 inches. It comes standard with a trolley insert and 10 wire racks. Its cooking functions cover baking, grilling and roasting, steaming, proofing, rethermalization, low-temperature cooking, Healthy-Fry and Delta-T results.

Key Features

• Three cooking modes: Convection, Steam and Combination modes support different cooking processes in one oven.
• Humidity control: Adjustable from 0 to 100% of the possible maximum relative humidity at the selected temperature.
• Recipe programming: Manual operation or programming for up to 100 recipes, each with up to 10 cooking phases.
• Air circulation: Four-speed auto-reversing fan with an electrical braking system on the fan motor.
• Core temperature monitoring: A single-point external core probe is supplied as standard.
• Automatic cleaning: Eight automatic cleaning programs, automatic cool-down and an auto-dosing detergent pump work with a built-in wash arm. The system uses commercial liquid dishwashing detergent.
• Operator alerts: Four halogen lights are built into the door behind heat-reflective glass. Flashing door lights and an audible alarm signal the end of a cooking cycle.
• Controls and diagnostics: Right-side digital controls use a large, low-voltage LCD display. Advanced diagnostics include fault-history indication and LED indicators for service efficiency.
• Construction: Stainless steel interior and exterior, an all-welded stainless steel cooking compartment, insulated panels and a heat-reflective panoramic curved glass door.
• HACCP compatibility: The product literature describes the oven as HACCP compatible.

Specifications

• Model: Hobart CE20FD, electric boilerless full-size combi oven.
• Cooking levels: 20.
• Capacity: Up to 40 steam-table pans measuring 12 x 20 x 2 1/2 inches.
• Standard rack equipment: Removable trolley insert and 10 wire racks.
• Cooking modes: Convection, Steam and Combination.
• Humidity control: 0–100% of possible maximum relative humidity at the chosen temperature.
• Programs: Up to 100 recipes, with up to 10 cooking phases per recipe.
• Fan: Four-speed auto-reversing fan with electrical braking.
• Probe: Single-point external core probe supplied as standard.
• Cleaning system: Eight automatic cleaning programs, automatic cool-down, auto-dosing detergent pump and built-in wash arm.
• Water supply: 3/4-inch nSHT cold-water connection; the specification lists 30–60 psi.
• Drain: 1-inch NPT drain connection.
• Standard warranty stated in the product literature: One year parts and labour, with two years of parts coverage on control boards.
• Door: Stainless steel door with curved outer glass and a full-length hinged inner glass panel. The specification sheet says the door swings 180 degrees; for trolley use, it calls for clearance to open the door at least 140 degrees.

Installation & Requirements

Location and access

The manual specifies ventilation access above the oven, 1 inch of clearance on the left side and 2 1/2 inches at the rear. It calls for at least 18 inches on the right side for operation, cleaning and service. The floor must be level for the 20-level trolley unit. The specification sheet also notes that the floor in front of and under the combi must be level when using the trolley, and that the door needs at least 140 degrees of opening clearance for trolley use.

The standard door is left hinged. The manual advises contacting an authorized Hobart Service office if the door opening needs to be changed. The specification sheet describes a full 180-degree door swing. Level the oven front-to-back and side-to-side; after connecting the drain, the manual says to check that water poured into the cooking compartment drains through the drain opening.

Water and drain

Connect treated potable cold water to the inlet. The manual warns that untreated water can leave scale-producing mineral deposits inside the oven, potentially causing early component failure and reduced product life. It calls for water filtration and regular filter replacement, along with routine deliming; a local Hobart Service office can advise on water treatment for local conditions.

For the drain, the manual specifies extending the 1-inch NPT condenser-box connection 12 to 72 inches from the combi base to an open-air-gap drain. Do not reduce the drain pipe diameter along its length. Use a floor sink at least 12 inches deep, positioned away from directly beneath the combi so steam vapours do not enter from below. The drain should slope down away from the oven by 1/4 inch per foot. The manual specifies iron or copper drain pipe and warns against PVC. Local codes may limit drain-water temperature to 140°F; the manual notes that provision may be needed to lower water temperature when purging the generator at the end of the day. Route the drip-tray hose with a constant decline.

Electrical and ventilation

Use the electrical rating that matches the oven nameplate and the site supply. The manual requires electrical and grounding connections to comply with applicable electrical codes and specifies copper wire rated for at least 194°F. It directs installers to use the strain-relief locations on the lower right side or the knockout on the back panel, and warns not to drill a hole in the back panel for the electrical connection. The manual also says some local codes may require the combi oven to be located under an exhaust hood.

Operation

Before first use, the manual instructs operators to run the oven at 482°F for 45 minutes in Convection mode to burn in new surfaces and release any odours from heating. During cooking, use the selected convection, steam or combination mode and adjust humidity for the chosen temperature. The oven can be operated manually or with stored recipes, and the external core probe is supplied for core-temperature monitoring.

A water-injection button adds water in convection mode; the manual says water injection also occurs automatically during rapid cool-down. When a cooking cycle finishes, flashing door lights and an audible alarm alert the operator. The door switch cuts power to the oven cavity when the door is opened, and cooking resumes once the door is closed. The cooking compartment contains live steam, so the manual cautions operators to stay clear when opening the door. The oven and its parts become hot during use.

Cleaning & Maintenance

Allow the oven to cool before cleaning. The manual calls for regular cleaning to maintain performance and says the automatic clean function does not replace periodic exterior cleaning. Remove large pieces of food from the cavity before starting a cleaning cycle. After every cleaning cycle, wipe the door gasket with a soft, clean, damp cloth. Clean the exterior door glass as part of daily care.

For an automatic clean, check that the detergent-pump tube is correctly placed in the detergent container and that enough detergent is available. Select the cleaning level and detergent amount using the preset options, then start the cycle. The cycle time can vary depending on automatic cool-down. For a manual clean, start the manual-clean cycle; when the buzzer indicates the cavity is ready, open the door and spray an appropriate detergent, then close the door so the cycle can continue and rinse the cavity. The quick-rinse cycle does not use detergent and can be used to rinse the cavity between products.

For weekly cleaning, clear dust from the exterior air vents and remove the wire racks to wipe the rack support rails. The manual warns against abrasive or gritty cleaners, bleach, harsh chemicals, chlorides, acidic-based detergents, chlorinated cleaners, steel wool, steel pads, wire brushes and scrapers on the oven’s stainless steel or glass surfaces. It recommends non-chlorinated cleaners at their recommended concentrations, wiping away cleaning agents and standing water promptly, and using water filters or softeners where possible. These measures help protect stainless steel from pitting and corrosion.

Applications

The CE20FD’s listed modes and functions support baking, grilling and roasting, steaming, proofing, rethermalization, low-temperature cooking, Healthy-Fry cooking and Delta-T results. Its full-size pan capacity and trolley insert make it suitable for batch production and moving loaded racks in kitchens that need to prepare multiple menu items using different cooking methods. The manufacturer also lists compatibility with the Traulsen RBC200 Blast Chiller.