HGC5DX

Overview

The Hobart HGC5DX is a gas convection oven for commercial kitchens that need to bake, roast and reheat food across multiple racks. It uses forced-air convection to circulate heat through the oven cavity. The HGC5DX has programmable controls and is part of the deeper-cavity group in the HGC5 family: the manual states that the HGC5X and HGC5DX cavity is 4 inches deeper. Its burner input is 44,000 BTU/hr.

The oven is furnished with five racks. Simultaneous door opening is standard on the HGC5DX; independent door opening is listed as an option for this model. Hobart also lists stacking one oven on another as an optional arrangement using a stacking kit. That kit, along with other optional items, is an accessory rather than a built-in feature of the oven.

Key Features

• Programmable controls: The HGC5DX is identified as a programmable-control model. The available manual text refers to menu selection, oven-ready and oven-heating indicators, and a Cook & Hold mode.
• Gas-fired convection: A 44,000 BTU/hr burner supplies heat, while forced-air circulation supports cooking across the oven cavity.
• Deeper cavity: The HGC5DX is included among the models with an oven cavity 4 inches deeper than the standard-depth family models.
• Five racks: Five racks are furnished with the oven; additional racks are listed as an available option.
• Door operation: Simultaneous door opening is standard. Independent door opening is optional.
• Cook & Hold: Cook & Hold is listed among the family’s available features. The manual describes the oven switching from its cook setting to a holding temperature of 160°F (71°C) when the selected cook time ends, with the fan running at low speed while the burner is on in this mode.

Specifications

• Manufacturer: Hobart.
• Model: HGC5DX.
• Equipment type: Gas convection oven.
• Burner input: 44,000 BTU/hr.
• Oven cavity: The HGC5DX is specified as having a cavity 4 inches deeper than the standard-depth HGC5-family models.
• Controls: Programmable.
• Racks: Five furnished; additional racks are an available option.
• Doors: Simultaneous opening standard; independent opening optional.
• Gas types: Natural gas or propane (L.P.), as selected to match the oven rating plate and site supply.
• Manifold pressure: Natural gas 3.5 inches water column (0.9 kPa); propane 10 inches water column (2.5 kPa).
• Standard electrical service: 120 V, 60 Hz, single phase, with cord and plug.
• Optional electrical service: 208/240 V service is listed as an option; optional electrical specifications require a hard-wired connection.
• Gas connection: At the rear of the oven. The manual specifies a gas supply line at least equivalent to 3/4-inch iron pipe.
• Other listed options: Stacking kit, open stand with lower storage rack, 5-hour timer, 208/240 V electrical service, additional oven racks and Cook & Hold.

Installation & Requirements

Installation and initial field start-up are intended for personnel qualified to install gas equipment. Before installation, compare the electrical service and gas type with the rating plate behind the top trim panel at the front of the oven. If the site supply does not match, the manual directs the installer not to proceed and to contact the dealer or Hobart.

Clearances and location

The installation location must allow service access and keep combustion and ventilation air openings unobstructed. The manual specifies minimum clearances from combustible construction of 1 inch (2.5 cm) at the left side, 4 inches (10 cm) at the right side and 6 inches (15 cm) at the rear. From noncombustible construction, the specified minimums are 0 inches (0 cm) at the left, 4 inches (10 cm) at the right and 6 inches (15 cm) at the rear. The oven may be installed on combustible floors. For solid-state and digital-control models, the manual also specifies 18 inches (46 cm) of clearance on the right side from any open flame; the HGC5DX has programmable controls.

Gas supply

The gas inlet is at the rear. The manual calls for a gas shutoff valve in the gas line ahead of the oven and a supply line at least equivalent to 3/4-inch iron pipe. Connections and pipe-joint compound must be suitable for propane where that fuel is used. The oven has fixed burner orifices matched to installation elevation and a regulator integral to the gas solenoid valve, so no external regulator is required. The stated manifold pressures are 3.5 inches water column (0.9 kPa) for natural gas and 10 inches water column (2.5 kPa) for propane.

Before lighting, the manual directs the installer to check gas-line joints for leaks using soap and water solution, never an open flame. After leak checks, gas piping must be fully purged of air. Gas supply system testing must follow the manual’s directions for isolating or disconnecting the oven according to supply pressure.

Electrical and ventilation requirements

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

Do not obstruct the rear flue. The manual recommends venting flue gases outdoors through a ventilation system installed by qualified personnel. It also advises keeping adequate room air available for gas combustion and avoiding fans that blow directly at the oven or create cross-currents. In Canada, the manual identifies local codes, CSA B149.1 Natural Gas and Propane Installation Code, and the stated Canadian Electrical Code standards as applicable installation references.

Operation

Use the programmable controls to select the cooking program or menu and follow the control indications for oven heating and readiness. The available HGC5DX control information identifies a Cook & Hold mode but does not provide a complete model-specific sequence for programming menus, so consult the oven’s control instructions for those steps.

The manual explains that forced-air convection cooking is faster than conventional oven cooking, making overcooking more likely. It recommends using practical cooking times and recording established oven times and settings with recipes. The oven can cook full or partial loads at standard recipe temperatures when the power level is properly set. Results can vary with recipe, ingredients, preparation and preferred appearance, so the manual presents its cooking temperatures and times as guides rather than fixed guarantees.

When Cook & Hold is equipped and selected, the manual describes roasting for the selected cook time and temperature, then automatically switching from the cooking thermostat to the holding thermostat. The holding temperature is 160°F (71°C) until the oven is turned off. In this mode, the fan runs at low speed while the burner is on. At the end of the day, the manual says to use the cool-down function with the door ajar while the fan runs, then turn the oven off once it has cooled sufficiently. For an extended shutdown, it also directs the operator to unplug the oven and close the manual gas valve.

Cleaning & Maintenance

Before cleaning, disconnect electrical power and follow lockout/tagout procedures. Let the oven cool; the appliance and its parts can be hot. Clean the stainless-steel exterior daily with a damp cloth. Detergent may be used for stubborn soil, followed by a thorough rinse and drying 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 it thoroughly.

The nickel-plated racks and rack supports are removable and dishwasher-safe. For exterior burned-on food or grease that does not respond to soap and water, the manual permits an abrasive cleanser mixed into a paste, applied with stainless-steel wool or a sponge while rubbing with the grain. Rinse with clear water and dry with a soft cloth. Do not use scouring powder on the glass window because it can scratch and fog the glass. The manual also advises avoiding steel pads, wire brushes and scrapers on stainless steel because they can leave iron deposits; use plastic scouring pads or soft cloths instead.

The heat circulation tube at the back of the cavity must remain unblocked and clean. The manual calls for cleaning it with standard oven cleaner at least once a week and thoroughly removing all cleaning solution before using the oven. It recommends running the oven at 400°F (204°C) for 20 minutes before cooking after cleaning the tube, to burn off any solution that may not have been completely rinsed away. If odors linger after foods have been cooked at low temperatures, the manual suggests running the unloaded oven at 500°F (260°C) for 30 to 45 minutes.

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

Troubleshooting

The manual notes that excessive burner air can cause flames to lift off the burner when cold or can cause flash-back during normal oven cycling, particularly with propane. Insufficient burner air can produce yellow flame tips and carbon accumulation in the flame chamber and heat exchanger tubes. Although burner air is adjusted before shipment, the manual says it should be checked at installation and directs operators to contact a local Hobart servicer if adjustment is required.

If the oven does not match the available gas or electrical supply, do not proceed with installation; contact the dealer or Hobart. If a gas leak is suspected during installation checks, use the manual’s soap-and-water leak-check procedure, not an open flame, and have qualified personnel address the gas connection. Disconnect power and follow lockout/tagout procedures before maintenance or cleaning.

Applications

The HGC5DX’s forced-air cooking and five-rack arrangement suit commercial baking, roasting and reheating work. The Hobart manual’s examples include sheet cakes, breaded frozen products, chicken pieces, hamburger patties, casseroles, baked potatoes, pizza and grilled cheese sandwiches, as well as roasts and turkeys. These examples are starting points: adjust cooking based on the recipe, product, load and desired result, and use the manual’s cooking guidelines as guidance rather than a substitute for kitchen testing.