DGC5

Overview

The Hobart DGC5 is a gas convection oven, model ML-126614. It uses forced-air convection, which the operating manual notes cooks faster than conventional oven cooking. The manual explains that full or partial loads can be cooked or baked at standard recipe temperatures when the power level control is set appropriately. Since convection transfers heat to the product surface, thicker or more massive foods may take longer to cook than thinner items of the same type.

The DGC5 is part of Hobart’s DGC5 and HGC5 gas convection oven family. Related models include the HGC5, HGC5D, HGC5X and HGC5DX; the specifications here refer to the DGC5 or to information the manual gives for the family as a whole.

Key Features

• Gas convection cooking: The burner input rating is 44,000 BTU/hr. The oven is set up for natural gas or propane.
• Solid-state temperature control: The DGC5 has a solid-state thermostat and a power level control. Its control panel includes cook temperature, power, heat, ignition and oven-cool functions.
• Timer: A one-hour timer is standard. A five-hour timer is an available option.
• Racks and interior: The oven is furnished with five racks and has a porcelain interior. The nickel-plated racks and rack supports are removable and dishwasher-safe.
• Door operation: Independent door opening is standard on the DGC5; simultaneous door opening is an available option.
• Optional features: Options listed in the manual include Cook & Hold, additional racks, 208/240 V electrical service, an open stand with a lower storage rack and a stacking kit.

Specifications

• Product: Hobart DGC5 gas convection oven.
• Model number: ML-126614.
• Fuel: Natural gas or propane.
• Burner input: 44,000 BTU/hr.
• Manifold pressure presets: Natural gas, 3.5 inches water column; propane, 10 inches water column.
• Standard electrical supply: 120 V, 60 Hz, single phase, with cord and plug.
• Optional electrical service: 208/240 V. The manual states that optional electrical specifications require a hard-wired connection.
• Temperature control: Solid-state thermostat.
• Timer: One-hour timer standard; five-hour timer optional.
• Racks: Five supplied.
• Interior: Porcelain.
• Exterior panels: Stainless steel.
• Rack and rack support finish: Nickel-plated.
• Door configuration: Independent opening standard on DGC5; simultaneous opening optional.

Installation & Requirements

Location and clearances

The manual specifies minimum clearances from combustible construction of 1 inch at the left side, 4 inches at the right side and 6 inches at the rear. For noncombustible construction, the minimums are 0 inches at the left side, 4 inches at the right side and 6 inches at the rear. For solid-state and digital-control models, it also specifies 18 inches of clearance on the right side from any open flame. The oven may be installed on combustible floors. The location must allow the air needed for combustion and ventilation to reach the oven; the manual warns against fans blowing directly at the oven and air cross-currents from wall fans or open windows.

Gas connection

The gas inlet is at the rear of the oven. The manual calls for a gas shutoff valve in the gas line ahead of the oven and a supply line at least equivalent to 3/4-inch iron pipe. The oven has fixed burner orifices corresponding to the installation elevation, and its regulator is integral to the gas solenoid valve, so an external regulator is not required. The regulator is preset to 3.5 inches water column for natural gas or 10 inches water column for propane. Before lighting, check gas-line joints for leaks using soap and water solution; the manual specifically warns not to use an open flame for this check. Gas piping must be purged of air after it has been checked.

Electrical connection and ventilation

The standard 120 V, 60 Hz, single-phase DGC5 has a cord and plug. The manual says its three-prong grounding plug must connect to a properly grounded three-prong receptacle and warns not to remove the grounding prong. Optional electrical specifications require hard wiring. Check that the electrical service and gas type agree with the oven rating plate before installation. The flue is at the rear of the oven and must not be obstructed. The manual recommends that flue gases be ventilated outdoors through a system installed by qualified personnel; an optional down-draft diverter flue method is also available.

For Canadian installations, the manual lists local codes, CSA B149.1 Natural Gas and Propane Installation Code, and applicable Canadian Electrical Code requirements.

Operation

Use the oven’s controls to select the cook temperature, power setting and operating mode. The control panel includes a power switch with ON, OFF and COOL DOWN positions, a cook-temperature control, a power level control and heat and ignition indicators. The operating manual advises against cooking products faster than is practical for good results. It also notes that established convection-oven cooking times and control settings can be recorded with recipes. Its recommended temperatures, times and rack counts are guides; adjust them for recipe, ingredients, preparation and the appearance you want.

Cook & Hold is an available option. To use it, turn the oven on, set the cook temperature, select C & H and enter the desired Cook & Hold time. At the end of the timed cooking period, the controller changes from the cooking thermostat to the holding thermostat. In hold mode, the oven maintains 160°F until it is turned off. The fan runs at low speed while the burner is on and the oven is operating in Cook & Hold. Selecting Cook returns the oven to its cook-temperature setting.

For end-of-day cooling, turn the cook temperature to its lowest setting, select COOL DOWN and leave the door ajar while the fan runs. When the oven has cooled sufficiently, switch it off. For an extended shutdown, the manual says to follow the end-of-day steps, unplug the oven and close the manual gas valve.

Cleaning & Maintenance

The oven and its parts can be hot during use and maintenance. Before cleaning, disconnect electrical power and follow lockout/tagout procedures; allow the oven to cool. The manual says to clean the stainless-steel exterior panels daily with a damp cloth, using detergent for stubborn soil, then rinse thoroughly and dry with a soft, clean cloth. It cautions not to use Dawn. Clean the porcelain interior daily with soap or detergent and water, then rinse and dry it. Remove the nickel-plated racks and rack supports for cleaning; they are dishwasher-safe.

Keep the heat circulation tube at the back of the cavity unblocked and clean. The manual calls for cleaning it at least once a week with standard oven cleaner and thoroughly removing all cleaning solution before using the oven again. It recommends running the oven at 400°F for 20 minutes before use after cleaning the tube, to burn off any cleaning solution that may not have been thoroughly rinsed. Do not use scouring powder on the glass window, as it can scratch and fog the glass. If odors linger after cooking some foods at low temperatures, the manual suggests running the unloaded oven at 500°F for 30 to 45 minutes.

The fan motor has sealed bearings and requires no lubrication. When the oven is cool, periodically check that the rear flue is free of obstructions. To replace a lamp, allow the oven to cool, remove the racks, unscrew the glass dome from the light body, replace the bulb, then reassemble the dome and racks.

Applications

The manual provides cooking guidance for commercial recipes and foods including sheet cakes, roasts, poultry, meat loaf, casseroles, baked potatoes, pizza, grilled cheese sandwiches and reheated prepared foods. These examples show the range of baking, roasting and reheating tasks the oven can handle. The listed temperatures, times and rack counts are starting points rather than fixed outcomes; results can vary with the recipe, ingredients, preparation and preferred appearance.