HC24EO3

Overview

The Hobart HC24EO3 is a countertop electric convection steamer with one cooking compartment. Its connectionless, boilerless arrangement means the operator fills the compartment manually; no water supply connection is required. The HC24EO3 is rated at 8.0 kW and accommodates three 2.5-inch-deep steam pans. Hobart’s HC24EO series manual describes use for vegetables, eggs and other foods in commercial kitchens, while the product information identifies a stainless steel interior and exterior.

The unit has a 0–60 minute timer and a three-position control for timed cooking, off or constant steam. It is intended for countertop installation, and the manual also describes installation on an optional stand. Verify the electrical supply against the appliance data plate before installation.

Key Features

• Connectionless manual fill: Fill the cooking compartment with water by hand. No water supply connection is required.
• Three-pan capacity: Accommodates three 12 × 20 × 2.5-inch steam pans.
• Electric convection steaming: The HC24EO3 has an 8.0 kW electrical rating.
• Flexible timer and control: A 0–60 minute timer works with timed cooking, off and constant steam settings.
• Stainless steel construction: Product information identifies stainless steel for the interior and exterior.
• Countertop format: The manual describes countertop placement, with an optional stand also available.

Specifications

• Manufacturer: Hobart.
• Model: HC24EO3. The listed manufacturer part number is HC24EO3-1.
• Equipment type: Connectionless, boilerless electric convection steamer; one compartment.
• Rated power: 8.0 kW.
• Pan capacity: Three 12 × 20 × 2.5-inch steam pans.
• Timer: 0–60 minutes.
• Control positions: Timed cooking, off and constant steam.
• Water supply: Manual fill; no water supply connection required.
• Construction: Stainless steel interior and exterior.
• Dimensions: 24 inches wide × 33 inches deep × 19.5 inches high.
• Weight: 140 lb.
• Electrical supply options in the manual: 208 V or 240 V, 50–60 Hz, single-phase or three-phase. The unit is shipped pre-wired for 208 V, 50–60 Hz, three-phase; other listed configurations require changes to the heater connections.
• Electrical current at 208 V: 38.5 A single-phase or 22.2 A three-phase.
• Electrical current at 240 V: 33.3 A single-phase or 19.2 A three-phase.

Installation & Requirements

Check that the electrical supply agrees with the specifications on the appliance data plate, located on the front in the lower right-hand corner. The manual states that the HC24EO3 ships pre-wired for 208 V, 50–60 Hz, three-phase. It also lists 240 V three-phase, 240 V single-phase and 208 V single-phase operation, which require changes to the heater connections. Electrical data are 38.5 A at 208 V single-phase and 22.2 A at 208 V three-phase; at 240 V, the figures are 33.3 A single-phase and 19.2 A three-phase. Do not proceed if the supply and appliance requirements do not agree; the manual directs the installer to contact the dealer or Vulcan-Hart. Initial installation and adjustments are intended for qualified personnel.

The manual gives minimum air-circulation clearances of 2 inches at the sides and 6 inches at the back. It says the location must also allow servicing and proper operation. Local codes may require the steamer to be under an exhaust hood. The manual references local codes and the Canadian Electrical Code, CSA C22.2, for installation in Canada; it also references local and state codes, the National Electrical Code and NFPA 96 for the United States.

There is no water inlet connection: water is added manually to the compartment. The manual recommends consulting a local water-treatment specialist. Its stated water-quality guidance is hardness no more than 3 grains, silica less than 13 ppm, total chlorine less than 4.0 ppm, pH from 6.5 to 8, and undissolved solids less than 5 microns. It advises that a water conditioner is necessary if the water does not meet those standards and notes that strainers or filters do not remove minerals.

The series manual describes the drain as factory-configured through the rear panel and supplied with a 12-inch length of 5/8-inch-ID hose. It describes a bottom-panel drain arrangement as a field conversion requiring the optional 4-inch leg kit and specified plumbing fittings. The drain must vent to the atmosphere; the manual warns against connecting it solidly to drain piping, to avoid back pressure and possible back siphoning.

Operation

Before first use, thoroughly clean the steamer. For the manual’s startup check, close the drain valve and open the door. Pour water into the compartment to the water-level mark on the back wall and do not overfill. Turn the timer to continuous and press the power switch to on; the manual says the switch turns amber when the unit is on. With the door open, press the door switch above the latch to check that the cook light comes on, then release it and confirm the light goes off.

Close the compartment door and allow approximately 10 minutes for preheating. The manual’s test procedure then sets the timer to 5 minutes; the timer does not begin counting down until the cavity reaches preheat temperature. During normal use, select timed cooking or constant steam using the control positions. Stay clear when opening the door: the compartment contains live steam and hot water, and the steamer and its parts are hot.

At shutdown, the manual directs the operator to turn the power switch off, drain the water and leave the door open so the interior can dry. For an extended shutdown, clean the unit, leave the door open and disconnect power.

Cleaning & Maintenance

The manual calls for daily cleaning of the compartment, pan guides, baffle and exterior. Remove the pan guides by lifting them up and out, then wash with warm water and non-chloride detergent and rinse with warm water. Lift the baffle up and out to clean it in the same way. Reinstall the baffle after cleaning; the manual warns that leaving it out affects cooking performance.

Wash the compartment with warm water and non-chloride detergent, then rinse with warm water. Wipe exposed exterior surfaces—including the sides, front, door and top—with a damp cloth daily and polish with a clean cloth. Use a nonabrasive cleaner to remove discoloration. Clean the door gasket’s sealing surface daily.

To clean the cooking-compartment drain, remove particles or debris that could block it. Pour 1/2 gallon of warm water mixed with non-chloride detergent down the drain, then rinse with 1/2 gallon of hot water. The manual says to delime when scale is present in the cavity well; frequency depends on water quality and scale buildup. Its deliming procedure calls for turning off and draining the steamer, mixing one bag of the specified Scale Release solution with 2 gallons of warm water, spraying the cavity walls and pouring solution into the cavity well. The manual specifies a maximum steamer capacity of 3 gallons for this procedure. Run the unit for 5 minutes, turn it off and let the solution soak for 30 to 60 minutes. Repeat if scale remains, then drain, rinse thoroughly with warm clean water, dry and leave the door open. Follow the deliming product’s handling instructions and use gloves and eye protection as directed in the manual.

Troubleshooting

• Steamer does not produce steam: Check the main power source, close the door, set the power switch to on, set the timer and add water if needed.
• Steamer does not steam properly: The manual lists excessive scale in the cavity well as a possible cause and directs the operator to descale the steamer. It also identifies incorrect voltage; contact an authorized service provider if the voltage is not correct.
• Door leaks: Check for a damaged door gasket or damage to the gasket sealing surface. The manual says to contact an authorized service provider if adjustment is needed.
• Water does not drain properly: Check whether the unit is level and whether the drain is clogged; level the unit according to the manual or clear the drain.
• Water foams: The manual identifies cooking seafood without a catch pan as a possible cause. Use a catch pan, drain the water and replace it.
• Blocked steam vent: A blocked or obstructed steam vent is listed as a possible cause of poor steaming; clear the vent.

Applications

The HC24EO3 is suited to commercial kitchens that need a compact steamer for batch cooking. The manual identifies vegetables and eggs among its uses, and its cooking guidance also covers seafood, meats, pasta, rice and other foods prepared in solid or perforated pans. Three-pan capacity makes it relevant to restaurant, cafeteria and institutional food preparation where several pans can be cooked in one compartment.