HGC5D

Overview

The Hobart HGC5D is a double-deck gas convection oven from Hobart’s HGC5 series. Forced-air convection moves heat around the oven cavity, allowing operators to bake, roast, and reheat food. The operating manual identifies programmable controls for the HGC5D. It also states that simultaneous door opening is standard on the HGC5D, while independent door opening is an option.

The manual describes the HGC5D alongside other HGC5-series models. The shared series details below are included where the manual applies them to the HGC5D or the full family; features specific to other models are not attributed to this oven.

Key Features

• Double-deck configuration: Two oven decks provide cooking space in a vertical arrangement.
• Gas heat: The manual lists a burner input of 44,000 BTU/hr for each oven and provides specifications for natural gas and propane.
• Programmable controls: The HGC5D is identified as a programmable-control model. The control instructions identify SET and TIME functions for setting cooking time.
• Door operation: Simultaneous door opening is standard; independent door opening is optional.
• Racks: The manual states that all ovens are furnished with five racks.
• Cook and hold: Cook and hold is listed among the available options. The manual describes its operation when the feature is fitted.

Specifications

• Manufacturer: Hobart
• Model: HGC5D
• Equipment type: Gas convection oven, double deck
• Burner input: 44,000 BTU/hr per oven
• Fuel types: Natural gas or propane (L.P.)
• Manifold pressure: Natural gas: 3.5 inches water column (0.9 kPa); propane: 10 inches water column (2.5 kPa)
• Racks: Five furnished per oven, according to the series manual
• Controls: Programmable on HGC5D
• Standard door action: Simultaneous opening; independent opening is optional
• Standard electrical specification: 120 V, 60 Hz, single phase, supplied with cord and plug
• Electrical options: The manual lists optional 208/240 V electrical service. Optional electrical specifications require a hardwired connection.

Installation & Requirements

Location and clearances

The manual requires the installation area to be kept clear of combustible substances and says the oven may be installed on a combustible floor. Minimum clearances from combustible construction are 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. The installation location must also allow room for service and operation.

For solid-state and digital-control models, the manual specifies 18 inches of clearance on the right side from any open flame. It also warns that combustion and ventilation airflow must not be obstructed. Provide adequate room air for gas combustion, do not direct fans at the oven, and avoid nearby open windows or wall fans that create cross-drafts.

Gas connection

Check the oven’s rating plate, located behind the top trim panel at the front, to confirm that the gas type and electrical service match the site supply. The gas inlet is at the rear. Connect the gas after levelling the oven, using a supply line at least equivalent to 3/4-inch iron pipe. Gas connections and pipe-joint compound must be suitable for propane where applicable. The oven has fixed burner orifices selected for installation elevation, and its regulator is integral to the gas solenoid valve, so the manual says no external regulator is required.

The manual specifies a preset regulator pressure of 3.5 inches water column (0.9 kPa) for natural gas and 10 inches water column (2.5 kPa) for propane. A gas shutoff valve must be installed in the gas line ahead of the oven. Before lighting, check gas-line joints for leaks with soap and water solution; do not use an open flame. After leak testing, purge gas piping to remove air. The manual also gives instructions for isolating or disconnecting the oven during gas-supply system pressure testing.

Electrical connection and ventilation

The standard 120 V, 60 Hz, single-phase oven is supplied with a cord and plug. The manual warns that the plug must be connected to a properly grounded three-prong receptacle and that its grounding prong must not be removed. Optional electrical specifications require hard wiring. A wiring diagram is located inside the control housing.

Do not block the rear flue. The manual recommends that flue gases be vented outside through a ventilation system installed by qualified personnel. An optional down-draft diverter flue method is also mentioned in the manual.

Operation

Controls and cooking

The HGC5D uses programmable controls. The control instructions identify SET and TIME functions, with TIME used with SET to enter a cooking time manually. Follow the control instructions for the installed configuration. The manual notes that forced-air convection cooking is faster than conventional oven cooking, so overcooking can occur if conventional timing is used without adjustment. It advises operators to establish and record appropriate oven times and settings for their recipes. Thicker or more massive products take longer to absorb heat than thinner products of the same type.

The manual says the oven can cook or bake full or partial loads at standard recipe temperatures when the power level is properly set. Its suggested cooking temperatures, times, and rack counts are guides; operators may need to adjust for recipe, ingredients, preparation, or preferred appearance. The manual notes that good commercial recipes can be used with reduced cooking times.

Cook and hold, when fitted

When the cook-and-hold feature is installed, the manual instructs the operator to turn the oven on, set the cooking temperature, select Cook & Hold, and enter the cooking time. At the end of the set cooking time, the controller changes from the cooking thermostat to the holding thermostat. In holding mode, the oven maintains 160°F (71°C) until it is turned off. The fan runs at low speed while the burner is on and the unit is operating in Cook & Hold. Selecting Cook returns the oven to the cooking-temperature setting.

End-of-day shutdown

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

Cleaning & Maintenance

Before cleaning, disconnect electrical power and follow lockout/tagout procedures. Allow the oven to cool; the manual warns that the appliance and its parts can be hot. Clean the stainless-steel exterior panels daily with a damp cloth. For stubborn soil, use detergent, rinse thoroughly, and dry with a soft, clean cloth. The manual specifically says not to use Dawn. Clean the porcelain oven interior daily with soap or detergent and water, then rinse and dry thoroughly. Nickel-plated racks and rack supports may be removed for cleaning and are dishwasher-safe.

The heat-circulation tube at the back of the oven cavity must not be blocked and should be kept clean. The manual calls for cleaning it with standard oven cleaner at least once a week and thoroughly removing the cleaning solution before using the oven. It recommends running the oven at 400°F (204°C) for 20 minutes before cooking after this cleaning, to burn off any solution that may not have been thoroughly rinsed.

For exterior burned-on food or grease that resists soap and water, the manual describes using abrasive cleanser mixed into a paste and applying it with stainless-steel wool or a sponge, rubbing with the grain. Do not use scouring powder on the glass window because it can scratch and fog the glass. If odors remain after low-temperature cooking, the manual suggests running the empty oven at 500°F (260°C) for 30 to 45 minutes.

The fan motor has sealed bearings and requires no lubrication. Periodically check the flue for obstructions when the oven is cool. To replace an oven lamp, allow the oven to cool, remove the racks, unscrew the glass dome from the light body, replace the bulb, and reassemble the dome and racks.

Troubleshooting

The manual’s burner-air adjustment guidance describes two flame conditions. Excessive air can cause flames to lift off the burner when cold or cause flashback during normal oven cycling, particularly when propane is used. Insufficient air can produce yellow-tipped flames and carbon buildup in the flame chamber and heat-exchanger tubes. The manual advises contacting a local Hobart servicer if burner-air adjustment is required.

If gas is smelled, follow the gas-safety instructions posted for the premises; the manual says those instructions should be placed in a prominent location. For a suspected gas leak at supply-line joints, use soap and water solution to check for leaks, never an open flame. If the oven’s rating-plate requirements do not match the site’s gas or electrical supply, the manual says not to proceed with installation and to contact the dealer or Hobart Corporation.

Applications

The manual’s cooking guidance covers baking, roasting, reheating prepared foods, and other commercial oven work. Examples in its guidance include sheet cakes, meat loaves, roasts, poultry, casseroles, baked potatoes, pizza, and grilled-cheese sandwiches. These are recipe examples rather than guaranteed cooking results; the manual recommends adjusting times and settings for the food, load, preparation, and desired finish.