HEC20

Overview

The Hobart HEC20 is a single-cavity, half-size electric convection oven for commercial kitchens. Its standard configuration includes a porcelain cavity with an enamel blower baffle, five racks, a solid-state thermostat, a one-hour dial timer and a two-speed 1/2 HP electric motor. The standard door hinge is on the left; a right-hinged door is an option.

The manual describes convection cooking as faster than conventional deck-type oven cooking, with lower temperature settings and shorter cook times. Actual results vary with the food and operating conditions, so the cooking times and temperatures in the manual are suggestions to test and adjust for your operation.

Key Features

• Five standard racks: The oven is supplied with five racks. Additional racks are available as accessories.
• Thermostat and timer: The HEC20 has a solid-state thermostat and a one-hour dial timer.
• Two-speed fan motor: The 1/2 HP motor provides two fan speeds.
• Cooling control: An On/Off/Cool Down switch supports the manual’s end-of-day cooling procedure.
• Door and viewing features: The product listing describes a large pane window and a cool-to-the-touch handle. The door is left-hinged as standard, with right hinge available as an option.
• Finish options: The porcelain cavity and enamel blower baffle are standard; a stainless steel interior is optional. Painted outer panels and a painted back panel are standard, with stainless steel options available for each.

Specifications

• Brand: Hobart.
• Model: HEC20.
• Product type: Electric convection oven.
• Size category: Half-size.
• Configuration: Single cavity.
• Electrical rating: 5.5 kW, also stated as 5,500 W in product listing text.
• Voltage: 208 or 240 V.
• Phase: Available for single- or three-phase electrical service.
• Motor: Two-speed, 1/2 HP electric motor.
• Standard racks: Five.
• Thermostat: Solid-state.
• Timer: One-hour dial timer.
• Standard cavity and blower baffle: Porcelain cavity with enamel blower baffle.
• Optional interior: Stainless steel.
• Standard exterior panels: Painted outer panel set and painted back panel; stainless steel options are available.
• Standard door hinge: Left; right hinge is optional.
• Related model: HEC20D is a separate model with different controls.

Installation & Requirements

Before installation, check that the electrical supply matches the specifications on the oven data plate, located inside the top front cover. The manual warns that electrical and grounding connections must comply with applicable electrical codes. Disconnect electrical power and tag the disconnect switch before working on the circuit.

Knockouts are provided on the back and bottom of the oven for conduit connections. To access the terminal block, remove the screws from the front control panel. The manual also describes optional installation accessories, including adjustable legs, casters, stacking kits and an open stainless steel storage stand. These are accessories, not part of the oven’s stated standard equipment.

During unpacking, inspect the oven for shipping damage. If damage is found, the manual instructs the recipient to retain the packaging and contact the carrier within 15 days of delivery. Do not use the door or its handle to lift the oven.

Operation

First use

Before first use, wipe the inside of the oven and the racks with a clean damp cloth. Close the doors, switch the oven on, set the thermostat to 300 °F (149 °C), and allow it to cycle for 6 to 8 hours to burn in the new surfaces and release any odors that may result from heating them.

Preheating and cooking

To preheat the HEC20, turn the On/Off/Cool Down switch on and set the thermostat to the required temperature. The amber ON light indicates that the oven has power. The white HEAT light goes off when the oven reaches the set preheat temperature. Prepare food in suitable pans while the oven preheats.

For cooking, place pans in the centre of the racks, close the door and set the timer. When the preset time has elapsed, turn the timer off to stop the buzzer. Remove cooked food carefully and wipe up spills. The manual recommends checking a food periodically when cooking it for the first time, before the suggested cooking time has elapsed. Record settings that give the desired results so they can be repeated.

The manual recommends medium- and lightweight pans. For roasting meat, use shallow pans deep enough to hold the juices while allowing air to circulate. Its energy-conservation guidance includes turning off unused equipment, preheating only to the required cooking temperature, avoiding unnecessary door openings and keeping food particles from preventing the door from closing completely.

End of day

Turn the thermostat off, then switch the oven to Cool Down. Leave the door ajar while the fan is running. When the oven has cooled sufficiently, switch it off and clean it.

Cleaning & Maintenance

Disconnect the electrical supply and tag the disconnect switch before cleaning, as directed by the manual. Clean the outside daily with a clean damp cloth. Clean the porcelain oven interior daily using soap or detergent and water; rinse thoroughly and dry with a soft, clean cloth.

For the optional stainless steel interior, routine cleaning can be done with soap or detergent and water, followed by rinsing and drying. For burned-on food or grease that does not come off with routine cleaning, the manual permits an abrasive cleanser mixed into a paste. Apply it with stainless steel wool or a sponge, rubbing with the grain, then rinse with clear water and dry with a soft cloth. The same method is described for heat tint.

The manual includes fuse holders and lubrication in its maintenance contents. It instructs users to replace fuses with the appropriate type described on the control panel. It does not provide a maintenance interval in the supplied text.

Applications

The manual’s suggested cooking guidelines cover bread products, pastries, meats, fish, fowl and other prepared foods. Examples include hamburger rolls at 300 °F (149 °C) for 15 minutes using five racks; baking soda biscuits at 400 °F (204 °C) for 7 minutes using three racks; sugar cookies at 300 °F (149 °C) for 15 minutes using five racks; and fish sticks at 350 °F (177 °C) for 15 minutes using five racks.

Other examples include chicken breasts at 350 °F (177 °C) for 30 minutes using five racks, and macaroni and cheese at 350 °F (177 °C) for 30 minutes using five racks. These are starting points, not guaranteed results: the manual notes that cooking time and temperature can vary with product temperature, size and shape. Adjust them to suit the food and operation.