HC24EO5

Overview

The Hobart HC24EO5 is an electric, boilerless convection steamer for commercial kitchens. It produces steam from water added manually to the cooking compartment, rather than from a connected water supply. The countertop unit is rated at 12 kW and holds five steam pans, each 2½ inches deep. It is intended for steaming foods such as vegetables, eggs and other menu items.

The HC24EO series manual describes a pressureless cooking system with a water reservoir at the bottom of the cavity. Water is heated to create steam in the cooking compartment. The manual specifies that the HC24EO5 may be installed on a countertop or on an optional stand.

Key Features

• Five-pan capacity: Accommodates five pans that are 2½ inches deep.
• Boilerless, connectionless operation: Water is added by hand; no water supply connection is required.
• Electric heating: Rated at 12 kW.
• Timed cooking: The HC24EO series manual specifies a timer adjustable from 0 to 60 minutes, with a continuous setting also described in the operating instructions.
• Countertop installation: The manual also identifies an optional stand as an installation option.

Specifications

• Manufacturer: Hobart
• Model: HC24EO5
• Equipment type: Electric, boilerless, pressureless convection steamer
• Rated power: 12 kW
• Pan capacity: Five pans, each 2½ inches deep
• Timer: 0–60 minutes; continuous operation is also described in the manual
• Water supply: No water supply connection; fill the compartment manually
• Voltage and phase: Voltage-specific three-phase models are listed for 208 V, 240 V or 480 V at 50–60 Hz. The manual states that the HC24EO5 can be field converted to single-phase operation.
• Electrical current: At 208 V, 57.7 A single phase or 33.3 A three phase; at 240 V, 50.0 A single phase or 28.9 A three phase; at 480 V, single-phase operation is listed as not applicable and three-phase current is 14.4 A.
• Water consumption: 0.7 gallons per hour in the supplied technical report.
• Cooking energy efficiency: 77% in the supplied technical report.
• Idle energy rate: 382 W in the supplied technical report.

Installation & Requirements

The HC24EO5 is voltage-specific. The manual lists three-phase versions at 208 V, 240 V and 480 V, 50–60 Hz, and states that the unit can be field converted to single-phase operation. The manual’s electrical data gives current ratings for the supported configurations. Before installation, the manual instructs the installer to compare the electrical supply with the unit’s data plate. If the supply and equipment requirements do not agree, installation should not proceed; contact the dealer or Hobart/Vulcan.

The manual states that installation must be performed by qualified personnel. In Canada, it calls for compliance with local codes and the Canadian Electrical Code, CSA C22.2 (latest edition). The manual specifies minimum air-circulation clearances of 2 inches on the sides and 6 inches at the back. Allow adequate clearance for servicing and proper operation.

No water supply plumbing is required because the steamer is filled manually. The unit does have a drain. It is supplied from the factory with a rear-panel drain configuration and a 12-inch length of ⅝-inch-ID hose. The manual says not to connect the steamer drain solidly to drain piping: the drain must vent to the atmosphere to avoid back pressure and possible back siphoning into the compartment. Local codes may require the steamer to be installed under an exhaust hood; the manual refers to NFPA 96 for hood information.

Operation

Before first use, thoroughly clean the steamer. To start the manual’s installation test, close the drain valve, open the door and pour water into the cooking compartment up to the water-level mark on the back wall. Do not overfill. Set the timer to the continuous position and turn the power switch on. With the door open, press the door switch above the latch to check that the cook light comes on; release the switch and confirm that the light turns off. Close the door and allow approximately 10 minutes for the unit to preheat. The manual notes that the timer does not begin counting down until the cavity reaches preheat temperature.

For timed cooking, set the timer for the required interval after preheating. The manual describes the unit’s timer as adjustable from 0 to 60 minutes and includes a continuous setting. The cooking compartment contains live steam and hot water; use care when operating the steamer and stay clear when opening the door.

The manual’s cooking guide provides examples for menu planning. It lists hard-cooked eggs at 14–15 minutes for four dozen per pan, chicken breasts, legs or thighs at 19–20 minutes for 15 pounds per pan, and fresh broccoli spears at 4–6 minutes for 5 pounds per pan. These are guide values; the manual advises careful time control, serving food promptly, keeping hot holding time to a minimum and preparing small batches.

Cleaning & Maintenance

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

Wash the inside of the compartment with warm water and non-chloride detergent, then rinse with warm water. Wipe the exposed exterior surfaces—including the sides, front, door and top—with a damp cloth and polish with a clean cloth. Use a nonabrasive cleaner to remove discoloration. Clean the door-gasket sealing surface daily and check the gasket for damage. A nicked or cut gasket must be replaced; damage to the sealing surface can cause steam leakage.

Keep the cooking-compartment drain clear of particles and debris. The manual’s drain-cleaning procedure uses a solution of warm water and non-chloride detergent, followed by a hot-water rinse. The manual also warns against prolonged contact with cleaning agents or standing water, recommends softening water where possible, and cautions against chloride-containing cleaners because of corrosion risk.

Descale the cavity well when lime scale is present; how often this is needed depends on water quality and scale buildup. For the manual’s descaling procedure, use the specified Scale Release solution, part number 854893-13, and wear plastic or rubber gloves and safety goggles or a face shield. The manual specifies mixing one bag with 2 gallons of warm water; one bag treats an HC24EO3 or HC24EO5. With the steamer off and drained, spray the cavity walls and pour solution into the cavity well, without exceeding the 3-gallon maximum capacity. Turn the unit on and run the timer for 5 minutes, then turn it off and allow the solution to soak for at least 30 minutes and no more than 60 minutes. Repeat if scale remains, then drain, rinse thoroughly with warm clean water and dry with a clean cloth. Follow the descaling product’s package instructions and avoid contact with skin and eyes.

Troubleshooting

• Steamer does not produce steam: The manual lists loss of main power, an open door, the power switch being off, the timer being off or insufficient water as possible causes. Check the power source, close the door, switch the unit on, set the timer and add water as required.
• Steamer does not steam properly: Excessive scale in the cavity or an incorrect supply voltage may be responsible. Descale the cavity if needed. If the voltage is incorrect, the manual says to contact an authorized Vulcan servicer.
• Door leaks: Check the door gasket for damage. If adjustment is needed, the manual directs the operator to contact an authorized Vulcan servicer.
• Water does not drain properly: The manual identifies an unlevel unit or a clogged drain as possible causes. Check that the unit is level and clear the drain.
• Water foams: The manual associates foaming with cooking seafood without a catch pan. Use a catch pan, drain the water and replace it.

Applications

The HC24EO5 suits commercial kitchens that need batch steaming without a dedicated water supply connection. The manual identifies vegetables, eggs and other foods, and its cooking guide also includes seafood, meats, rice, pasta and fruit. Example guide entries include fresh scallops at 3–4 minutes for 3 pounds per pan, long-grain rice at 23–25 minutes when prepared with 4 cups of water per pound, and whole russet potatoes at 50–55 minutes for 40 pounds per pan. Use the manual’s cooking guidance as a starting point and manage cooking time and batch size for the food being prepared.