HC10FEP

Overview

The Hobart HC10FEP is an electric commercial combination oven and steamer — a single cabinet that provides convection oven heat and steaming in one unit. Sellers have listed it as the “Hobart Bakery Restaurant Convection Combination Oven & Steamer,” and marketplace categorization places it under Commercial Kitchen Equipment → Cooking Equipment → Commercial Ovens → Combination Ovens. The format is aimed at bakery and restaurant kitchens that want both dry convection baking and steam cooking without giving floor space to two separate appliances.

For owners and parts hunters, PartHubz publishes a parts manual specifically for the HOBART HC10FEP, and more Hobart equipment resources are collected at parthubz.com/equipment/hobart. For parts or service questions, contact PartHubz at 833-700-8006 or [email protected]. Hobart parts lists also cover closely related models such as the HC10FEP2 and HC10HEP; this page documents the HC10FEP itself.

Key Features

• Combination cooking in one cabinet — listed as a “Convection Combination Oven & Steamer,” pairing convection oven operation with a steamer.
• Electric — documented as an electric convection oven; listings show both 208-volt and 240-volt HC10FEP units.
• Compact commercial footprint — 36″ wide x 44″ deep x 64″ high.
• 450 lb build — the listed weight for the model.
• Pan rack — an approximate pan rack size of 25.5″ x 21″.
• Documented parts manual — a Hobart HC10FEP parts manual is provided by PartHubz for parts identification and service.

Specifications

All figures below come from listings and documentation for the HC10FEP. Where listings disagree — voltage is the case here — both recorded values are shown, because HC10FEP units have surfaced with different electrical ratings.

• Brand: Hobart
• Model: HC10FEP
• Product type: Electric convection combination oven & steamer
• Voltage: 208 volts (2010 dealer listing); 240 volts (resale listing)
• PH: 3 (as listed)
• Weight: 450 lbs
• Dimensions: 36″ wide x 44″ deep x 64″ high
• Approximate pan rack size: 25.5″ x 21″
• Example unit identifiers (2010 listing): ML 052452AX; SN 4-160765; PH 3
• Observed asking prices: $750.00 (2010 dealer listing); $1,869.99 (eBay Buy It Now); USD $2,195.20 (lowest tracked, 16 August 2023) – USD $2,240.00 (highest tracked, 23 August 2023); $2,800.00 or best offer (classified ad)
• Condition notes (one resale listing): “For parts or not working”; no electric cable; untested; no returns accepted

Installation & Requirements

The available documentation for this model does not reproduce factory installation text, so the notes below are limited to what the listings themselves state. Confirm the figures on the data plate of your specific unit before arranging a connection.

Electrical

• HC10FEP units have been listed at 208 volts and at 240 volts — verify which rating your unit carries.
• One listing records PH: 3 for the model.
• At least one resale HC10FEP shipped with no electric cable; a unit in that state needs a cord and connection hardware sourced as parts — the PartHubz parts manual for this model is the reference for identifying them.

Handling and freight

• The unit weighs 450 lbs and measures 36″ x 44″ x 64″ — plan the move and the landing spot around those figures.
• One seller shipped the oven already palletized, with freight priced to a business with a forklift or dock; residential buyers could collect at a nearby shipping terminal or arrange residential delivery, and local pickup for cash was also offered. That listing shipped worldwide and accepted no returns.

Applications

The HC10FEP is marketed straight at bakery and restaurant kitchens — the recurring listing title is “Hobart Bakery Restaurant Convection Combination Oven & Steamer.” The 2010 dealer listing filed the unit under bakery equipment, restaurant equipment, ovens and pizza equipment categories, which matches how these cabinets get used across small commercial kitchens.

As a combination oven and steamer, the format covers both sides of the menu in one footprint: bakery work such as breads and pastries on the convection side, roasting and other dry-heat cooking, and steaming vegetables, proteins and other menu items on the steamer side. For a smaller kitchen, one cabinet doing both jobs is often the difference between fitting the equipment and not. Because surviving units are secondhand, today’s buyers are typically adding capacity to an existing line, replacing a like unit, or sourcing a parts donor — the “for parts or not working” listings exist for that last purpose.