HPX3

Overview

The Hobart HPX3 is a countertop electric pan steamer for cooking and reheating food in a commercial kitchen. The manual identifies the HPX3 as model ML-126826 and describes steaming vegetables, frankfurters, eggs, chicken, sausage, fish, corned beef and other foods. An auction listing describes the unit as stainless steel, with analog controls and a timer, and identifies it as Energy Star certified.

The HPX3 uses water added directly to the cooking compartment rather than a plumbed water supply. Its manual also says no drain connection is required: the compartment is drained into a suitable container. Check the machine data plate before installation because the electrical service must match the individual unit.

Key Features

• Countertop format: The HPX3 is a countertop steamer supplied with support legs. The manual cautions not to mount it directly on a countertop without the legs in place.
• Timed or continuous cooking: The cooking mode switch offers TIMED and CONTINUOUS settings.
• Analog controls and timer: An auction description identifies analog controls and a timer; the parts manual lists a 60-minute timer.
• Manual water fill: Add water to the level mark inside the cooking compartment. No plumbing supply connection is required.
• 12" x 20" pans: The compartment accepts solid or perforated pans in this size. The manual's pan-capacity table lists up to six 2.5-inch-deep pans, three 4-inch-deep pans or two 6-inch-deep pans for the HPX3.
• Stainless steel construction: Stainless steel construction is specified in the auction listing.
• Energy Star: The auction listing identifies the HPX3 as Energy Star certified.

Specifications

• Manufacturer: Hobart
• Model: HPX3
• Model number: ML-126826
• Equipment type: Countertop electric convection steamer
• Rated power: 9.0 kW
• Optional power conversion: The manual says the HPX3 can be converted in the field to 6.0 kW with an optional 2/3 connection. Contact a Hobart service technician for this conversion.
• Electrical configuration shown in an auction listing: 208 V, 60 Hz, 9.0 kW, 1- or 3-phase. Verify the individual steamer's data plate and wiring before connecting power.
• Water and drain: Manual fill; no plumbing connections are required. Drain into a suitable container with a minimum 3-gallon capacity.
• Pan size: 12" x 20" (30.5 x 50.8 cm), solid or perforated.
• HPX3 pan capacity listed in the manual: Six pans at 2.5-inch depth, three pans at 4-inch depth or two pans at 6-inch depth.
• Controls: Analog controls and timer as stated in the auction listing; 60-minute timer listed in the parts manual.
• Construction and listing: Stainless steel construction and Energy Star certification as stated in the auction listing.

Installation & Requirements

Location and support

Place the steamer where there is room for operation and service. The manual specifies minimum air-circulation clearances of 2 inches (5.1 cm) on the sides and 6 inches (15.2 cm) at the back. The HPX3 is supplied with four 4.5-inch (11.4 cm) support legs and flat washers. Install the legs before placing the steamer on a countertop. Level the unit front to back and side to side by adjusting the feet.

Electrical connection

Before installation, compare the electrical supply with the machine data plate on the left side panel. Do not proceed if the supply and equipment requirements do not agree. The manual requires grounding and copper wire suitable for at least 200°F (90°C). Electrical and grounding connections must comply with applicable local codes. The wiring diagram is inside the right panel. The manual says a unit wired for single phase can be changed to three phase, or vice versa, by relocating jumper wires on the terminal block as shown in that diagram. Disconnect power and tag the disconnect switch before working on the circuit. Electrical work should be carried out in accordance with the applicable codes.

For Canada, the manual names local codes and the Canadian Electric Code, CSA C22.2, latest edition. In the United States, it names state and local codes and the National Electrical Code, ANSI/NFPA-70, latest edition.

Water, drain and ventilation

No plumbing connection is required because the cooking compartment is filled manually. No fixed drain connection is required. Drain the compartment into a suitable container of at least 3-gallon capacity. Do not connect the drain solidly to drain piping: the manual says the drain must vent to the atmosphere to avoid back pressure and possible back-siphoning into the compartment.

For best results, Hobart recommends water hardness of 2 grains or 35 ppm, total dissolved solids of 60 ppm and a pH factor of 7.0 to 7.5. The manual notes that a properly maintained water softener can provide these specifications. Some local codes may require the steamer to be under an exhaust hood.

Operation

Before cooking

Clean the steamer before its first use. At the start of operation, close the drain valve, open the door and pour water into the cooking compartment up to the water-level mark on the back wall. Select TIMED or CONTINUOUS on the cooking mode switch, then close the door. Allow approximately 10 minutes for warm-up. The heater light going off indicates the steamer is ready. During the manual's test procedure, the heater light comes on with the door closed and goes off when the door is opened.

Loading and cooking

Prepare vegetables, fruit, meat, seafood and poultry by cleaning, separating, cutting or removing stems as appropriate. Use perforated pans for root vegetables and for frankfurters, hot dogs and similar foods when retaining juices is not necessary. Other vegetables can go in perforated pans unless their juices are being saved. A solid pan placed under a perforated pan can collect juices. Solid pans are also suitable for puddings, rice and hot breakfast cereals; vegetables and fruit can be cooked in solid pans in their own juices. Opened canned foods may be heated in their cans set in solid pans, or transferred into solid pans.

Separate frozen food into smaller pieces for more efficient cooking. If a frozen precooked dish cannot be cooked in its covered container and needs more than 15 minutes, use a pan cover; the manual says a cover requires approximately one-third more cooking time. Cooking time depends on how much thawing is needed. Partial thawing overnight in a refrigerator reduces cooking time if the schedule permits.

The manual recommends keeping hot-food holding time to a minimum. Cook small batches, starting with enough to begin service and cooking more as demand requires. Vegetables prepared ahead can be plunged into cold water, preferably with ice, drained and refrigerated until needed. Reheating takes approximately 5 to 10 minutes depending on the amount and type of food. Sausage, chicken and fish can be browned in a radiant broiler after steaming. Juices from fish, chicken, turkey or vegetables can be saved for soups, sauces or casseroles.

Shutdown

Turn the cooking mode switch to OFF and allow the steamer to cool. Open the drain valve and drain the water from the compartment. Open the door to let the interior dry, then follow the cleaning instructions.

Cleaning & Maintenance

The manual says to clean the steamer daily. At the end of the day, follow the shutdown procedure, then remove the stainless steel pan supports and clean them in a sink. Clear the drain opening. Lift the vent baffle assembly straight up to remove it, then wash it with hot, soapy water.

Wipe the cooking compartment with hot, soapy water using a soft cloth or sponge. Rinse thoroughly with warm, clean water and dry with a clean, dry cloth. Clean the exterior with a damp cloth and polish it with a soft, dry cloth. The manual cautions against using high-chlorine or bleach solutions on the door gasket and against using steel wool or other metallic pads on the steamer. Leave the door open at night after cleaning so the interior can dry.

Before cleaning or servicing, heed the manual's warning that the unit, its parts, live steam and hot water can be hot. Stay clear when opening the door. Disconnect electrical power and tag the disconnect switch before working on the electrical circuit.

Troubleshooting

If the steamer will not operate, the manual lists these possible causes and checks:

• No power to the steamer: Check that power is connected or that the power cord is plugged in.
• Steamer not turned on: Turn the power switch to ON.
• Drain valve open: Close the drain valve.
• No water in the compartment: Add water to the specified level in the cooking compartment.
• No time set on the timer: Set the required steam time and turn on the steamer.
• Door not tightly closed: Close the door.
• Possible door-switch problem: Contact a local Hobart service office.

The manual directs operators to contact a local Hobart service office for repairs or adjustments.

Applications

The HPX3 is suited to batch steaming and reheating in commercial food preparation. The manual names vegetables, fruit, frankfurters, eggs, chicken, sausage, fish, corned beef and other meats. Its solid and perforated 12" x 20" pans support different cooking needs, including steaming produce, collecting cooking juices, preparing rice or cereals, and heating opened canned foods. Use the manual's pan-depth capacities to plan loads for the HPX3.