HSF3

Overview

The Hobart HSF3 is a single-compartment, pressureless electric countertop convection steamer with an internal electric steam generator. The generator maintains water at approximately 205°F (96°C). The standard HSF3 is rated at 7.5 kW; the manual also lists a 10 kW option. The HSF3 is part of Hobart’s HSF countertop steamer family, which also includes related models HSF4 and HSF5.

The manual covers installation, operation, daily cleaning, water quality, and removal of lime scale. It also cautions that the compartment contains live steam and that the steamer and its parts can be hot during operation, cleaning, or service.

Key Features

• Single cooking compartment with pressureless steam cooking.
• Internal electric steam generator.
• Main power switch that fills and heats the generator when turned on and drains it when turned off.
• READY light indicating the generator has reached 205°F (96°C).
• COOKING light indicating that a cooking cycle is in progress.
• Dial timer adjustable from 0 to 60 minutes, with an audible buzzer at the end of a cycle.
• Door-controlled steam supply: opening the door interrupts the cooking cycle and steam supply; closing it resumes the cycle.
• Cold-water condenser at the rear of the cooking compartment to help condense steam before discharge to the drain.
• Some units include a DELIME switch and DELIME GENERATOR light. These features are not present on every steamer.

Specifications

• Product type: electric countertop convection steamer.
• Model: HSF3.
• Compartment configuration: single compartment.
• Cooking method: pressureless steam cooking.
• Standard rating: 7.5 kW.
• Optional rating listed in the manual: 10 kW.
• Steam-generator water temperature: approximately 205°F (96°C).
• Cooking timer range: 0–60 minutes.
• Water supply pressure specified for the steamer: 20–80 psig.
• Water hardness specification: 2–4 grains per gallon; the manual notes that 17.1 ppm equals 1 grain of hardness.
• Water chloride specification: less than 30 ppm.
• Water pH range: 7–8.
• Water inlets: two 3/8-inch copper tube connections at the rear.
• Drain connection: 1-inch IPS, routed downward, preferably with no more than one elbow; maximum drain-line length is 6 feet (1.8 m). The drain must discharge to an open-gap type drain.
• Required clearances in the manual: 2 inches (5 cm) at the sides and 6 inches (15 cm) at the back for air circulation; allow 36 inches (91 cm) at the front for access and 15 inches (38 cm) above the steamer.
• Leveling options: standard 2-inch (5 cm) leveling feet or optional 4-inch (10 cm) adjustable legs.
• Electrical service: verify the specific unit’s requirements against its data plate on the left side panel. The wiring diagram is on the right side panel when facing the steamer.

Installation & Requirements

Positioning and leveling

Allow room for the plumbing and electrical connections and maintain the clearances specified in the manual. Install the four standard leveling feet or the optional adjustable legs in the threaded holes at the bottom corners. Level the steamer front-to-back and side-to-side using a rack and a spirit level or a pan of water. After connecting the drain, pour water onto the compartment floor and confirm that it drains through the opening at the rear of the compartment.

For a countertop installation without legs, the manual gives an anchoring procedure: mark the four corners, remove the steamer, and drill 1/2-inch (1.3 cm) holes through the countertop. Apply a bead of RTV or equivalent sealant around the steamer’s bottom perimeter, then set the unit in place and secure it with 3/8-16 bolts (not supplied). The manual identifies the bottom seal as necessary to meet NSF requirements when the steamer is anchored. Follow the stacking-kit instructions if installing stacked convection steamers.

Electrical, water, and drain connections

Before installation, compare the electrical service with the machine data plate. The manual requires electrical and grounding connections to comply with applicable portions of the National Electrical Code and/or local electrical codes. Disconnect power and tag the disconnect switch before working on the circuit.

Connect the water supply to the two 3/8-inch copper tube inlets at the rear, and install the supplied line strainer in the steam-generator fill line. Provide a manual shutoff valve convenient to the steamer for descaling. The manual specifies supply pressure of 20–80 psig, hardness of 2–4 grains per gallon, chloride below 30 ppm, and pH of 7–8. It advises having the water supply analyzed and consulting a local water-treatment specialist because water conditions vary and untreated water can deposit scale in the generator.

Route the drain downward to an open-gap type drain. Do not connect it solidly to a drain connection; the manual warns that doing so can create back pressure in the steamer. The manual also describes a hood reference for vapor-removal information, but does not state a specific hood requirement for the HSF3.

Operation

Starting and cooking

Turning the main power switch ON automatically fills the steam generator and begins heating it to its preset temperature. During the manual’s installation test, the READY light is expected to come on after approximately 15 minutes, indicating that the water has reached 205°F (96°C). Set the dial timer for the desired cooking period, up to 60 minutes. Steam cooking begins when the compartment door is closed.

Opening the door during a cycle interrupts cooking. Close the door to resume. When the timer returns to zero, the buzzer sounds and steam stops entering the compartment. Turn the timer to OFF to silence the buzzer. To shut down, turn the main power switch OFF; the generator drains. The manual says to leave the compartment door open to let the interior dry.

Checking operation after installation

The manual’s test procedure calls for checking the water, drain, and electrical connections; closing the compartment door; opening the water valve; and turning the main power switch ON. Once the READY light comes on, set the timer to 5 minutes. Opening the door should stop steam from entering the compartment and turn off the COOKING light. Closing the door should illuminate the COOKING light and allow steam to enter. The procedure also calls for checking that water from the cold-water condenser flows through the drain line. At the end of the timed cycle, turn the timer to OFF to silence the buzzer, then turn the main power switch OFF and open the door.

Cleaning & Maintenance

Routine cleaning

At the end of each day, or between cooking cycles when needed, turn the main power switch OFF and remove the pans and racks for washing in a sink. Wash the compartment interior with clean water. Do not use steel wool or abrasive scouring pads, which can scratch the steamer’s surface. Clean the door gasket and the surfaces that contact it with a cloth or sponge and warm soapy water, rinse with warm clear water, and dry with a cloth. Keep food oils, petroleum solvents, and lubricants away from the gasket.

Keep the compartment drain clear. After cooking foods that produce grease, the manual gives two options: run the empty steamer for 30 minutes at the end of the day, or pour 1/2 gallon (1.9 liters) of warm soapy water down the drain followed by 1/2 gallon (1.9 liters) of warm clear water. Wipe the exterior with a clean damp cloth. Leave the door slightly open when the steamer is not in use so the interior can dry. For weekly cleaning, the manual says to turn off the main power and water supplies, clean the exterior with a damp cloth, and polish it with a soft dry cloth; it also specifies using a non-abrasive cleaner where needed.

Deliming

For units with a DELIME GENERATOR light, the manual says to delime at a convenient time after the light comes on. For units without the light, delime once a month, or more often if lime scale is present. The manual describes using Hobart’s CLR Treatment Kit and calls for following the instructions on the CLR bottle and wearing plastic or rubber gloves. It warns that the steamer and its parts can be hot and that live steam is present in the compartment.

For the HSF3 procedure, turn the switch OFF to drain the generator and set the cooking timer to zero. If the unit has a DELIME switch, set it to DELIME; if it does not, turn off the water supply and turn the main power switch ON to close the drain valve. Depending on the unit’s configuration, the deliming plug is inside the compartment or on the left side panel. Use the deliming port, tubing, and funnel to slowly add 28 fluid ounces of CLR to the generator. Replace the plug so it seals tightly. Turn the steamer on, restore the water supply if it was shut off, and leave the unit at READY for 1 1/2 hours. Turn it off and allow it to drain. Then turn it on; when READY comes on, turn it off to drain again. Repeat that flush cycle three times. Finish by cleaning the cabinet with mild soap and water, rinsing, drying with a soft cloth, and leaving the door open when not in use.

Water-filter maintenance

The manual identifies the SPS600H water filter as suitable for the HSF3. Its filter cartridge service life is listed as 7,500 gallons (28,390 liters), with replacement recommended at least every 6 months or if operating pressure falls to 20 psig or below. Capacity varies with flow rate, incoming pressure, and local water conditions. The filter manual states that its system conforms to ANSI/NSF Standards 53 and 42 for specific performance claims verified by test data; these statements apply to the filter system, not to an HSF3 equipment certification.

For the filter, the manual directs users to shut off the steamer and incoming filter water, press the red pressure-relief button, and remove the lower housing carefully because it contains water and is heavy. Inspect the O-rings, clean the housing with mild soap, and use the reagent pack as directed in the filter kit instructions. When fitting a replacement cartridge, ensure the cartridge and all three O-rings are correctly positioned and seated. The filter must be installed in the cold-water line, protected from freezing, and kept in contact with water after installation. The filter documentation specifies an operating temperature range of 45°F (7°C) to 100°F (38°C), operating pressure of 20–125 psig, and line pressure of 40–125 psig. If the filter gauge is above 60 psig, that documentation calls for reducing boiler pressure to a maximum of 60 psig with a pressure-reducing regulator. Do not use the filter with microbiologically unsafe or unknown-quality water without adequate disinfection.

Troubleshooting

The HSF3 manual’s installation test provides basic checks if the expected cooking sequence is not observed: verify water, drain, and electrical connections; confirm the water valve is open; allow the READY light to indicate the generator has reached temperature; and check that opening and closing the door stops and resumes steam delivery as described. Confirm that condenser water is flowing through the drain line during the test. The supplied manual excerpt does not provide a separate HSF3 symptom-and-correction troubleshooting table.

Applications

The manual’s cooking guidelines include vegetables, seafood, eggs, poultry, rice, pasta, and other foods prepared in solid or perforated pans. Examples listed include long-grain rice cooked for 25 minutes using 2 lb (0.9 kg) per pan, with 4 cups of water per pound; frozen shrimp at 5 minutes for 4 lb (1.8 kg) per pan; green beans at 6 minutes for 5 lb (2.3 kg) per pan; and hard-cooked eggs at 15 minutes for 4 dozen per pan. Cooking times are manual reference points for the listed foods and preparations.