HSF4

Overview

The Hobart HSF4 is a single-compartment, pressureless electric counter convection steamer. An internal electric steam generator supplies steam to the cooking compartment and maintains water at approximately 205°F (96°C). Its 10 kW rating suits kitchens that need to steam foods in solid or perforated pans, including vegetables, seafood, eggs, rice and meats.

The manual covers the HSF4 alongside the related HSF3 and HSF5 models. The HSF4-specific rating is 10 kW. The HSF3 and HSF5 have different ratings and are not specifications for this model.

Key Features

• Pressureless steam cooking: The HSF4 is a single-compartment pressureless cooker with an internal electric steam generator.
• Ready indication: The Ready light indicates that the water has reached approximately 205°F (96°C) and the steamer is ready to cook.
• Timed cooking: The dial timer sets a cooking period from 0 to 60 minutes.
• Door-interrupted cycle: Steam supply stops when the door is opened during a cooking cycle. Closing the door resumes the cycle.
• Cycle-end signal: When the timer returns to zero, a buzzer sounds and steam stops being supplied to the compartment. Turn the timer to Off to silence the buzzer.
• Generator draining: Turning the main power switch Off drains the steam generator.
• Water-level protection: The parts manual lists low-level cut-off and level probes among the HSF3, HSF4 and HSF5 replacement parts.

Specifications

• Manufacturer: Hobart
• Model: HSF4
• Equipment type: Electric counter convection steamer
• Configuration: Single compartment; pressureless steam cooker
• Rated power: 10 kW
• Generator temperature: Approximately 205°F (96°C)
• Timer range: 0–60 minutes
• Water inlets: Two 3/8-inch copper tube inlets at the rear, as stated in the installation manual
• Drain connection: 1-inch IPS, piped downward to an open-gap-type drain

Installation & Requirements

Electrical

Before installation, compare the available electrical service with the specifications on the steamer’s data plate, located on the left side panel. The wiring diagram is on the right side panel when facing the steamer. Electrical and grounding connections must comply with the applicable electrical code and local requirements. Disconnect power and tag the disconnect switch before working on the circuit. The manual’s electrical table covers the HSF4’s 10 kW configuration; use the machine data plate to confirm the requirements for the specific unit.

Water supply and drain

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

The drain connection must be 1-inch IPS and run downward, preferably with only one elbow. The manual limits the drain piping length to 6 feet and calls for an open-gap-type drain. Do not connect the steamer solidly to a drain connection, as that can create back pressure. Plumbing work must follow applicable sanitary, safety and plumbing codes.

Positioning and ventilation

Allow space for plumbing and electrical connections. The manual specifies minimum clearances of 2 inches at the sides and 6 inches at the back for air circulation, plus operating and service access of 36 inches in front and 15 inches above. The manual discusses ventilating hoods and references NFPA No. 96 for information on hood construction and installation. It does not provide a specific hood configuration for this product.

The standard installation uses four 2-inch leveling feet; optional 4-inch adjustable legs are also described. Level the unit from front to back and side to side. After connecting the drain, pour water onto the compartment floor and check that it drains through the opening at the back of the cavity. For a countertop installation without legs, the manual describes anchoring the steamer to the counter and applying sealant around its bottom perimeter.

Operation

Open the water valve and turn the main power switch On. The generator fills and heats; the manual says the Ready light should come on after approximately 15 minutes during installation testing. When the Ready light indicates the water is at approximately 205°F (96°C), load the pans, close the compartment door and set the dial timer. Steam cooking begins with the door closed. If the door is opened during a cycle, steam is interrupted; closing the door resumes cooking.

When the timer reaches zero, the buzzer signals the end of the cooking cycle and steam stops entering the compartment. Turn the timer to Off to silence the buzzer. To shut down, turn the main power switch Off to drain the generator, then leave the compartment door open so the interior can dry. The manual warns that the compartment contains live steam and that the steamer and its parts are hot. Stay clear of the door when opening it.

Cooking examples from the manual

• Solid pans: Scrambled eggs are listed at 10–12 minutes. Long-grain rice is listed at 25 minutes, covered with 4 cups of water per pound.
• Seafood: Frozen shrimp, 10 per pound, are listed at 5 minutes in a solid pan. Fresh scallops are listed at 4 minutes in a perforated pan; frozen lobster tails at 6 minutes.
• Vegetables: Fresh asparagus spears are listed at 5 minutes, frozen broccoli spears at 8 minutes and whole russet potatoes at 55 minutes in perforated pans.
• Eggs and poultry: Hard-cooked eggs are listed at 15 minutes and chicken breasts, legs or thighs at 20 minutes in perforated pans.

These are cooking-guide times from the manual. The manual also notes that cooking time depends on the food’s condition, including whether it is fresh, pre-blanched or frozen.

Cleaning & Maintenance

Daily cleaning

At the end of the day, or between cooking cycles if needed, turn the main power switch Off and remove 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 with a cloth or sponge and warm soapy water, rinse with warm clear water and dry. Clean the surfaces that contact the gasket in the same way. Keep food oils, petroleum solvents and lubricants away from the gasket.

Keep the compartment drain working freely. After cooking foods that produce grease, either run the empty steamer for 30 minutes at the end of the day or pour 1/2 gallon (1.9 litres) of warm soapy water down the drain, followed by 1/2 gallon (1.9 litres) 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.

Descaling

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, it says to delime monthly, or more often if scale is present. The manual describes use of the Hobart CLR Treatment Kit for the generator. Follow the warnings on the CLR bottle and wear plastic or rubber gloves; the steamer and its components may be hot, and live steam may be present.

The HSF-series procedure calls for draining the generator and setting the cooking timer to zero. Depending on the control fitted, use the Delime position or the manual’s stated procedure for closing the drain valve. Pour 28 fluid ounces of CLR slowly into the generator through the deliming port using the tube and funnel, then replace the deliming plug so it seals tightly. With the water supply restored as needed, leave the steamer at the Ready cycle for 1 1/2 hours. Turn it off to drain, then perform three fill-and-drain flush cycles: turn it on, wait for Ready, and turn it off to drain each time. Finish by cleaning the interior and exterior with mild soap and water, rinsing, drying with a soft cloth and leaving the door open when not in use.

Troubleshooting

The manual’s installation test provides checks for basic operation. Confirm that water, drain and electrical connections are in place, the water valve is open and the compartment door is closed. After heating, the Ready light should indicate the generator has reached its operating temperature. Set the timer to 5 minutes and open the door: the manual says steam should not enter the compartment and the Cooking light should not be lit. Close the door and check that the Cooking light comes on and steam can be heard entering the compartment. Opening the door should stop steam supply; closing it resumes the cycle. Check that water from the cold-water condenser flows through the drain line during the test.

Applications

The manual’s cooking tables cover solid- and perforated-pan preparation of eggs, rice, pasta, casseroles, meat, seafood, vegetables, fruit and poultry. Example uses include steaming vegetables for service, cooking eggs in quantity, preparing seafood, and cooking rice or pasta in solid pans. Use the manual’s product-specific cooking guidance as a starting point and account for the food’s condition, pan arrangement and the doneness required by the kitchen.