HSF5

Overview

The Hobart HSF5 is an electric counter convection steamer with one cooking compartment and an internal electric steam generator. The HSF3, HSF4 and HSF5 models are described in the manual as single-compartment, pressureless steam cookers. The generator maintains water at approximately 205°F (96°C), and the HSF5 is rated at 15.0 kW.

The HSF5 is identified in the parts catalog as model ML-52403. The catalog also lists ML-52821 as a prior model number covered by the parts manual. Use the equipment data plate on the steamer’s left side panel to verify its electrical service before installation or ordering electrical parts.

Key Features

• Pressureless steam cooking: Steam is produced by an internal electric generator for the single cooking compartment.
• Timed cycles: The dial timer sets cooking time from 0 to 60 minutes. Steam begins when the compartment door is closed and the cooking cycle is interrupted when the door is opened.
• Operating indicators: The READY light indicates the generator has reached its operating temperature; the COOKING light indicates an active cooking cycle.
• Drain and cooling system: The generator drains when the main power switch is turned off. A cold-water condenser at the rear of the compartment helps condense steam before it reaches the drain.
• Deliming indication on some units: Some steamers have a DELIME GENERATOR light and an ON/OFF/DELIME switch. These features are not present on every unit.

Specifications

• Manufacturer: Hobart.
• Model: HSF5.
• Equipment type: Electric counter convection steamer.
• Compartment arrangement: Single compartment.
• Steaming type: Pressureless.
• Steam generation: Internal electric steam generator.
• Rated input: 15.0 kW.
• Generator water temperature: Approximately 205°F (96°C).
• Timer range: 0 to 60 minutes.
• Model identification in parts catalog: ML-52403; prior model ML-52821 is also covered by the catalog.
• HSF5 heating element assemblies listed in the parts catalog: 00-843937 for 208 V, 00-843938 for 240 V, and 00-843939 for 480 V. Confirm the unit’s data plate and part compatibility before ordering.
• HSF5 cooling solenoid listed in the parts catalog: 00-843944.

Installation & Requirements

Location and counter mounting

Allow space for plumbing and electrical connections. The manual specifies minimum clearances of 2 inches (5 cm) at the sides and 6 inches (15 cm) at the back for air circulation. It also calls for access space of 36 inches (91 cm) in front and 15 inches (38 cm) above the steamer for operation and service.

The HSF5 is supplied with four 2-inch leveling feet, or it can use optional 4-inch adjustable legs. To anchor a unit without legs, position it on a level countertop and mark the four corners. The manual instructs installers to drill 1/2-inch holes through the countertop, apply a bead of RTV or equivalent sealant around the steamer’s bottom perimeter, then secure it with 3/8-16 bolts, which are not supplied. It states that the bottom seal is necessary for NSF requirements when the unit is anchored.

Electrical service

Before installation, verify that the electrical service agrees with the specifications on the HSF5 data plate, located on the left side panel. Electrical and grounding connections must comply with applicable national and local electrical codes. The manual locates the wiring diagram on the right side panel when facing the steamer. Disconnect electrical power and tag the disconnect switch before working on the circuit. HSF5 heating element assemblies are listed for 208 V, 240 V and 480 V versions; do not select a service or replacement element based only on the model name.

Water and drain connections

Connect the water supply to the two 3/8-inch copper tube inlets identified at the rear of the steamer. Install the supplied line strainer in the steam-generator fill line and provide a manual shutoff valve convenient to the unit for descaling. The manual’s water supply specifications are 20–80 psig pressure, 2–4 grains per gallon hardness, less than 30 ppm chloride and a pH range of 7–8. It advises consulting a local water-treatment specialist because untreated water contains minerals that can form scale in the steam generator.

The drain connection is 1-inch IPS, routed downward, preferably with one elbow, and no longer than 6 feet (1.8 m). It must discharge to an open-gap type drain. Do not connect the steamer solidly to a drain connection; the manual warns that doing so can cause back pressure.

Operation

Starting and cooking

Turning the main power switch to ON automatically fills the steam generator and starts heating it. During the manual’s installation test, the READY light should come on after approximately 15 minutes, indicating that the water has reached 205°F (96°C). The door should be closed before starting a cooking cycle. Set the dial timer for the required time; steam enters the compartment when the door is closed, and the COOKING light indicates that the cycle is running.

Opening the door interrupts the cooking cycle and stops steam from entering the compartment. Close the door to resume cooking. When the timer returns to zero, a buzzer sounds and the steam supply stops. Turn the timer to OFF to silence the buzzer. To shut down, turn the main power switch to OFF; the steam generator drains. The manual advises opening the compartment door after shutdown to allow the interior to dry.

Delime control

On units equipped with the delime controls, the DELIME position closes the generator drain valve while CLR liquid is poured into the generator and resets the delime solid-state timer. Follow the model-specific deliming procedure and the instructions on the CLR product. The manual warns that the cooking compartment contains live steam and that the operator should stay clear when opening 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 touch it with a cloth or sponge and warm soapy water, rinse with warm clear water and dry with a cloth. Do not let food oils, petroleum solvents or lubricants contact 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, or more often if necessary, 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. Use a non-abrasive cleaner to remove discoloration.

Removing lime scale

For a unit with a DELIME GENERATOR light, the manual recommends deliming at a convenient time after the light comes on. For a unit without that light, it recommends deliming once a month, or more often if necessary when scale has built up. The HSF5 procedure uses the CLR Treatment Kit specified in the manual. Wear plastic or rubber gloves and follow the instructions on the CLR bottle. The steamer and its parts may be hot, and the compartment contains live steam.

To delime, turn the main power switch OFF to drain the generator and set the cooking timer to zero. Depending on the control arrangement, use the DELIME position or turn off the water supply and turn the ON-OFF switch ON to close the drain valve. If the deliming plug is inside the compartment, unscrew it so the hole points upward. The manual also describes an alternate arrangement with the deliming plug on the left side panel. Insert the supplied plastic tube into the deliming port, attach the funnel, and slowly pour 28 fl. oz. of CLR into the generator to avoid spillage. Remove the tube and funnel, rinse them, and replace the plug so it seals tightly.

Turn the steamer on and, when the READY light comes on, leave it at the ready cycle for 1 1/2 hours. Turn it off and allow the generator to drain. To flush, turn the steamer on; when the READY light comes on, turn it off to drain. Repeat this flush cycle three times. Finish by cleaning the interior and exterior with mild soap and water, rinsing with clean water, and drying with a soft cloth. Leave the door open when the unit is not in use.

Compatible water-filter maintenance

The supplied filter instructions identify the SPS600H water filter and filter replacement and preventive maintenance kit 854306-17 as applicable to HSF3, HSF4, HSF5 and HSF90 countertop steamers. For the SPS600H cartridge, the stated service life is 7,500 gallons (28,390 liters), with replacement recommended at least every six months or if operating pressure falls below 20 psig. The instructions also call for maintenance when the gauge drops to 20 psig or below. Filter life varies with flow rate, incoming pressure and local water conditions. These details apply when the steamer uses that filter system.

Troubleshooting

The provided HSF5 manual explains checks for installation and operation but does not include a dedicated fault-code chart. During its commissioning test, confirm that the water, drain and electrical connections are correct, the water valve is open and the compartment door is closed. The READY light should illuminate after approximately 15 minutes. Set the timer to five minutes and verify that opening the door stops steam from entering and turns off the COOKING light; closing the door should resume the cycle. The manual also instructs the installer to check that cold-condenser water flows through the drain line and to confirm that the buzzer sounds when the timer reaches zero.

Applications

The manual’s cooking guide includes solid-pan and perforated-pan examples for restaurant and institutional food preparation. Listed solid-pan examples include scrambled eggs at 10–12 minutes, long-grain rice at 25 minutes, frozen lasagna at 35 minutes, meat loaf at 40 minutes, and ground chuck at 20–25 minutes. For rice, the guide specifies 2 lb. (0.9 kg) per pan and 4 cups of water per pound. It also gives pasta directions: place a perforated pan inside a solid pan and cover the pasta with cold water.

Perforated-pan examples include fresh asparagus at 5 minutes, frozen green beans at 6 minutes, frozen broccoli spears at 8 minutes, fresh cauliflower at 7–8 minutes, frozen peas at 6 minutes, whole russet potatoes at 55 minutes, hard-cooked eggs at 15 minutes and chicken breasts, legs or thighs at 20 minutes. The guide also lists seafood, vegetables, fruit and poultry. Its times are starting points from the manual; cooking conditions and food preparation affect the required cycle.