HRW330

Overview

The Hobart HRW330 is a rotary oven and warmer in the HRO and HRW Series. It pairs an upper HRO330-size rotisserie oven with a lower warming cabinet. The oven has a large capacity of seven spits, stated as up to 35 chickens. Its lower cabinet is intended for holding cooked food and includes three standard shelves.

The series uses rotating, self-basting spits or flat baking racks, along with a combination of convection and radiant heat for cooking and browning. Tempered glass doors at the front and back and quartz lighting let staff and customers view the food. The manual cautions that the oven should not be accessible to customers because hot glass and parts can cause burns.

Key Features

• Rotisserie capacity: The HRW330 oven capacity is seven spits, with a stated capacity of up to 35 chickens.
• Lower warming cabinet: The warmer has three shelves and low-velocity, high-humidity air circulation to help keep food moist.
• Cooking heat: The series combines convection and radiant heat.
• Viewing: Tempered glass doors are fitted at the front and back; quartz lighting supports visibility inside the oven.
• Controls: The oven has manual and automatic operation. Automatic controls can regulate roasting temperature, stop cooking at a preset time, or sound a timed buzzer.
• Cleaning features: The oven has stainless steel interior and exterior surfaces. Its grease drawer has a drain plug and can be removed for cleaning.
• Mobility: The HRW330 is furnished with two swivel casters and two locking swivel casters.

Specifications

• Model: Hobart HRW330.
• Equipment type: Rotary oven and warmer; HRW Series rotisserie oven with warmer.
• Oven configuration: HRO330-size oven above a W330 warming cabinet.
• Oven capacity: Seven spits; stated capacity of up to 35 chickens.
• Warmer shelves: Three standard shelves.
• Warmer circulation: Low-velocity, high-humidity air circulation.
• Interior and exterior: Stainless steel.
• Doors and lighting: Tempered glass doors at the front and back; quartz lighting.
• Heat method: Combination convection and radiant heat.
• Electrical data: The HRW330 electrical table lists 208 or 240 volts at 60 hertz. Check the machine data plate for the electrical service required by the individual unit before installation.
• Casters: Two swivel and two locking swivel casters.
• Grease collection: Removable grease drawer with drain plug.
• Optional rotisserie inserts: The HRW330 parts-and-options chart lists seven optional spits, seven optional spit baskets, one optional turkey spit, and seven optional chicken racks. Inserts can be intermixed, so fewer than the maximum listed may be used.

Installation & Requirements

Inspect the oven for shipping damage immediately after unpacking. If damage is found, the manual instructs the recipient to keep the packaging and contact the carrier within 15 days of delivery. Before installation, check that the electrical service matches the machine data plate, located on the right side panel near the controls.

The HRW330 must be installed on a level surface. The manual specifies minimum clearances of 10 inches from the rear, 10 inches from any glass, and 4 inches from each side panel. The location must also leave room for servicing and for proper operation of the front and rear doors. The oven should not be accessible to customers because hot glass and parts can cause burns, although it may be positioned where cooking can be observed.

For electrical access, remove the right side panel and follow the wiring diagram attached to the oven. The manual says electrical and grounding connections must comply with applicable National Electrical Code and local electrical code requirements. It also says the installer should supply the electrical cord and plug. Disconnect the electrical supply and place a warning tag at the disconnect switch before working on the circuit. The HRW330 is secured to its skid with four screws; remove these screws during installation.

Operation

Before first use

Before operating the oven for the first time, clean the oven, accessories, and warmer inside and outside with warm soapy water. Rinse thoroughly and dry with a clean, soft cloth. Keep water away from the quartz lamps. The manual directs operators to run the oven at its maximum temperature setting of 450°F for four hours to burn in the new surfaces. Smoke and an unpleasant odor may occur during this period.

Manual and automatic oven operation

For manual operation, set the Rotisserie and Main Power dials to the hand symbol and use the dial thermostat to set the temperature. For automatic operation, 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 control retains the last-entered temperature and roasting time in memory.

To load food, turn the Rotisserie dial to the hand symbol to rotate the oven, then turn it to AUTO to stop rotation while loading. Repeat as needed, distribute the product evenly, and close the door. Automatic controls can regulate the roasting temperature, stop cooking at a preset time, or provide a timed buzzer. The manual describes setting the temperature and roasting time with the control buttons, then pressing ON to begin. It also describes setting an early-warning buzzer and programming an end time for delayed start.

During an automatic cooking operation, pressing ON temporarily interrupts the cycle: the rotisserie stops, heat lamps and elements turn off, and the control retains the set temperature and remaining roasting time. Press ON again to resume. Because heating is off during the interruption, the temperature can decrease and the control does not compensate. Turning Main Power OFF aborts the operation; the set temperature and roasting time remain in memory, but the remaining cooking time does not. The time of day cannot be changed while an automatic cooking operation is running. Turning the Rotisserie to OFF stops rotation and turns off heat, although one lamp continues to burn.

Opening the door does not stop rotation or cooking. To unload, turn the rotisserie off, remove the spits or baskets, and use Manual rotation to advance the next utensil into position. The warmer has a thermometer that displays temperature in degrees Fahrenheit and a thermostat where 0 is OFF; turn the thermostat to the desired setting. When using the warmer, fill its water drawer about three-quarters full with cold water to minimize steaming. The manual suggests softened water, if available, to reduce lime buildup. It states that cooked products other than poultry may be held in the warmer for three to four hours, after which they must be refrigerated.

Cleaning & Maintenance

Unplug the oven before cleaning. Use care around hot glass, grease, and parts, which can cause burns. When the machine is idle, empty the grease drawer, then remove it and wash it in a sink with warm soapy water. Use a soft, non-scratching pad for hard soil. To drain the drawer, place a suitably large bucket or vessel under the drain plug, unscrew the plug, and retighten it when the drawer is empty. Be careful if the grease is warm.

Remove the rotisserie, spits, bottom plates, grease drawer, and other removable parts and wash them in a sink with warm soapy water. Rinse and dry them with a clean, soft cloth. Clean the oven interior with warm soapy water, then rinse and dry it. Clean the control panel with a damp cloth only. Clean the exterior and glass without allowing water to contact the quartz lamps.

For the warmer, remove the water drawer and shelves, wash them with warm soapy water, rinse, and dry. If scale accumulates on the water drawer or warmer interior, soak the affected area with vinegar, then rinse thoroughly and dry.

Do not clean the quartz lamps with soap and water. Clean them with a cloth soaked in alcohol, and do not touch them with bare hands. Handle them carefully because they can break. The manual specifies monthly cleaning of the ventilation grate and fan blades at the top of the oven. Remove the grate by unscrewing the nuts at either side of the vents. To reach the fan blades, remove the center nut by turning it clockwise. After cleaning the grate and blades with warm soapy water, rinse, dry, and reinstall them in reverse order. Unplug the electrical supply before performing maintenance.

Applications

The HRW330 suits commercial kitchens that cook rotisserie products in batches and need a lower cabinet for holding cooked food. Its seven-spit oven capacity is stated as up to 35 chickens. The manual also lists whole chickens, Cornish hens, whole duck, whole turkey, roast beef, and pork ribs among example products for the HRO-series cooking guide. The lower warmer can hold cooked products; the manual specifically notes that cooked products other than poultry may be held for three to four hours before refrigeration.