HRW101

Overview

The Hobart HRW101 is a rotisserie oven with a warming cabinet below the oven compartment. The manual identifies the HRW101 oven as an HRO101 oven paired with a W101 warmer. The oven holds four spits, with a stated capacity of 16 chickens. Its lower warming cabinet has three standard shelves and uses low-velocity, high-humidity air circulation to help keep food moist.

The oven has stainless steel interior and exterior surfaces, tempered-glass doors at the front and back, and quartz lighting. Rotating, self-basting spits or flat baking racks work with combined convection and radiant heat for cooking and browning. A removable grease drawer collects drippings; its drain plug allows excess fat to be drained.

Key Features

• Rotisserie and oven cooking: Rotating spits and optional flat baking racks are listed for the oven. The rotisserie can be turned manually to rotate product during loading.
• Automatic or manual controls: The series offers manual operation and automatic controls for temperature and roasting time. Automatic controls can also be used to set a stop time or an early-warning buzzer.
• Lower warming cabinet: The HRW101 includes a W101 warmer with three standard shelves. Its low-velocity, high-humidity air circulation is intended to help keep held food moist.
• Viewing and lighting: Tempered-glass doors at both the front and back and quartz lighting provide a view of the oven contents.
• Grease handling: The grease drawer can be removed for cleaning and has a drain plug for draining excess fat.
• Mobility: The manual lists two swivel casters and two locking swivel casters for the HRW101.

Specifications

• Model: Hobart HRW101.
• Equipment type: Rotisserie oven with lower warming cabinet.
• Oven configuration: HRO101 oven with W101 warming cabinet below.
• Oven capacity: Four spits; 16 chickens.
• Warmer shelves: Three standard shelves.
• Interior and exterior: Stainless steel.
• Doors: Tempered glass at the front and back; the manual says the doors can be rehinged by contacting a local Hobart service office.
• Heat and cooking method: Combined convection and radiant heat; rotating self-basting spits or flat baking racks.
• Casters: Two swivel and two locking swivel casters.
• Clearances stated in the manual: At least 10 inches at the rear, 10 inches from any glass, and 4 inches from each side panel.
• Optional oven inserts listed: Four spits, four spit baskets, four turkey spits, one baking plate, and four chicken racks are listed as optional quantities per oven. Rotisserie inserts may be intermixed, so fewer than the maximum listed may be used.

Installation & Requirements

Place the HRW101 on a level surface. The manual calls for at least 10 inches of clearance at the rear, 10 inches from any glass, and 4 inches from each side panel. The location must also allow access for servicing and enough room for the front and rear doors to operate. The manual warns that the oven should not be accessible to customers because hot glass and parts can cause burns, even if the cooking can be observed from the chosen location.

The HRW101 is furnished with two swivel and two locking swivel casters. The manual does not specify a gas connection or a separate ventilation connection for this model.

Operation

Preparing the oven for first use

Before its first use, clean the oven, accessories, and warmer inside and outside with warm soapy water. Rinse thoroughly and dry with a soft, clean cloth; avoid getting water on the quartz lamps. The manual instructs operators to run the oven at its maximum setting of 450 °F for four hours to burn in new surfaces. Smoke and an unpleasant odor may occur during this process.

Manual and automatic oven controls

For manual operation, set the Rotisserie and Main Power dials to the hand symbol and use the dial thermostat. The Main Power dial’s 0 position means off. For automatic operation, the manual instructs operators to set the three dials to AUTO and press ON. The dial thermostat must be set to its maximum, 450 °F, for automatic operation. The automatic controls retain the temperature and roasting time from the last automatic cooking operation when a new setting is not entered.

The automatic controls can regulate roasting temperature, stop cooking at a preset time, or sound a buzzer at a selected time. To begin a timed cook, set the temperature and roasting time, then press ON. The manual describes setting an early-warning buzzer before the end of a cook, such as for a basting reminder. It also describes setting an end time: the controls calculate a delayed start so the roasting cycle finishes at the selected time. When the cycle finishes, the buzzer sounds; press its control to silence it.

To load product, turn the Rotisserie dial to the hand symbol to rotate the unit, then turn it to AUTO to stop rotation while loading. Repeat as needed, distribute product evenly, and close the door. Opening the door does not stop the rotisserie or cooking process. To unload, turn the rotisserie off, remove the spits or baskets, advance rotation by turning the rotisserie to Manual, and remove the next utensil.

During an automatic cook, pressing ON temporarily interrupts the operation: the rotisserie stops and the heat lamps and elements turn off. The controls retain the set temperature and remaining roasting time, but the temperature falls while heating is off and the control does not compensate. Press ON again to resume. To abort an automatic operation, turn Main Power off. The temperature and roasting-time settings remain in memory, but the remaining cooking time does not. Settings other than time of day may be changed before, during, or after cooking; after a change, the operation continues using the new values. Time of day cannot be reset during an automatic cooking operation.

Using the warmer

For the W101 warmer, fill the water drawer about three-quarters full with cold water to minimize steaming. The manual recommends softened water, if available, to reduce lime buildup. It states that cooked food other than poultry may be held in the warmer for three to four hours and must then be refrigerated. The manual excerpt does not provide a complete warmer temperature recommendation for poultry.

Cleaning & Maintenance

Disconnect power before cleaning or performing maintenance. Hot glass, grease, and parts can cause burns. Do not use water or soap on the quartz lamps. Clean them with a cloth soaked in alcohol, and do not touch the lamps with bare hands; the manual warns that mishandling can break them.

When the oven is idle, empty the grease drawer and remove it. If draining warm grease, take care: place a suitably large bucket or vessel under the drain plug, unscrew the plug, drain the grease, and tighten the plug again. Wash the drawer in a sink with warm soapy water; use a soft, non-scratching pad for hard soil. Remove the rotisserie, spits, bottom plates, and other removable parts and wash them in warm soapy water. Rinse and dry them thoroughly. Clean the oven interior with warm soapy water, rinse, and dry with a soft, clean cloth. Clean the exterior glass with a cloth or commercial glass cleaner; clean the control panel with a damp cloth only.

For the warmer, remove the water drawer and shelves and wash them with warm soapy water. Rinse and dry them. If scale builds up on the water drawer or warmer interior, soak with vinegar, then rinse thoroughly and dry with a soft, clean cloth. The manual cautions against getting water on the quartz lamps during cleaning.

The manual specifies monthly cleaning of the ventilation grate and fan blades at the top of the oven. Wash these parts with warm soapy water, rinse thoroughly, and dry with a soft, clean cloth. To reach the fan blades, remove the ventilation grate by unscrewing the nuts on either side of the vents, then remove the nut in the center of the fan blade by turning it clockwise. Reinstall the parts in reverse order.

Applications

The HRW101 combines batch rotisserie cooking with a lower cabinet for holding cooked food. The manual’s cooking guide gives example settings for the HRO101 oven, which is the oven used in the HRW101. These are starting references; the manual says initial product temperature, size, shape, and other factors may require adjustments.

• Whole chicken, 2 lb: 350–375 °F for 1 hour 30 minutes to 2 hours; listed internal temperature is 180–185 °F.
• Cornish hens, 1 lb: 350–375 °F for 1 hour to 1 hour 30 minutes; listed internal temperature is 180–185 °F.
• Whole duck, 4–4½ lb: 350–375 °F for 2 to 2 hours 30 minutes; listed internal temperature is 180–185 °F.
• Whole turkey, 11–13 lb: 350–375 °F for 2 to 2 hours 30 minutes; listed internal temperature is 180–185 °F.
• Roast beef, 4 lb: 350–375 °F for 1 to 1 hour 30 minutes; listed internal temperatures are 140 °F rare, 160 °F medium, and 180 °F well done.
• Pork ribs, 3 lb: 350 °F for 1 to 1 hour 30 minutes; listed internal temperature is 170 °F.

The warmer can hold cooked food after roasting. For cooked food other than poultry, the manual gives a holding period of three to four hours before refrigeration.