KA7EM

Overview

The Hobart KA7EM is an electric commercial rotisserie oven that cooks with convection and radiant heat. Its full-view tempered-glass loading door lets staff check the food during cooking, while a matching door on the opposite side is available in pass-through configurations for unloading. The model family also includes solid-back configurations. The parts manual identifies four configurations: glass back with grease assist (ML-137710), glass back without grease assist (ML-137711), solid back with grease assist (ML-137713), and solid back without grease assist (ML-137714). Confirm the configuration when identifying a unit or ordering parts.

The oven has a stainless steel interior and quartz lighting. Its control system supports programmed cooking, and a grease-assist version uses a pump to remove grease during cooking into a grease receptacle. The KA7EM is a manual-clean oven; the supplied product information does not specify a cleaning cycle.

Key Features

• Convection and radiant heat: Uses both heat methods for rotisserie cooking.
• Pass-through option: A glass-back configuration has a door on the loading side and an identical door opposite for unloading. Solid-back configurations are also available.
• Grease-assist option: The pump option continuously removes grease during cooking into a grease receptacle. Models without grease assist are also listed.
• Tempered-glass doors: Full-view doors provide visibility of the cooking chamber.
• Quartz lighting: Provides interior lighting to show the product during cooking.
• Rotating accessories: The oven accommodates V-spits, meat-fork spits, racks, and baskets. Use only one type of accessory in the oven at a time.
• Stainless steel interior: The manual identifies the interior as stainless steel for ease of cleaning.

Specifications

• Model: Hobart KA7EM Rotisserie Oven.
• Equipment type: Electric rotisserie oven.
• Heating: Convection and radiant heat.
• Cleaning type: Manual clean.
• Doors: Large, full-view tempered-glass loading door; an identical opposite-side door is provided in pass-through configurations.
• Interior: Stainless steel.
• Lighting: Quartz lighting.
• Capacity by accessory: Seven V-spits hold 21 to 28 whole chickens; seven meat-fork spits hold 28 to 35; a seven-position rack holds 35; a four-position rack holds 28; seven baskets hold chicken parts.
• Electrical frequency: 60 Hz.
• Voltage, phase, wattage and amperage: 208 V, single phase, 9,300 W, 42.8 A; 240 V, single phase, 9,300 W, 37.7 A; 208 V, three phase, 9,300 W, 24.7 A; 240 V, three phase, 9,300 W, 21.8 A.
• Weight: 505 lb.

Installation & Requirements

Install the oven on a level surface. Before installation, check that the electrical service matches the specifications on the oven's data plate, located at the lower outside corner. Electrical and grounding connections must comply with applicable portions of the National Electrical Code, ANSI/NFPA 70, latest edition, and/or local electrical codes. The manual directs installers to disconnect power and follow lockout/tagout procedures before making electrical connections, and to use the wiring diagram inside the side panel.

The field electrical connection uses a 1 1/4-inch and/or 1 1/2-inch knockout; strain relief is not supplied. Stacked units must be wired independently. For stand, stacked, and countertop configurations, the stated minimum clearance on the right side for plumbing and electrical connections is 3 inches. The manual notes that the sump drain output on grease-assist models cannot be dropped through the stand and requires 3 inches of clearance. Zero-inch clearance is available only on non-grease-assist models using the out-of-sight drop-through utility connection into the stand accessory.

If the sump drain output is permanently plumbed, locate the oven within 5 feet of an open drain. Allow space for the grease container and access at the doors. The manual states that the oven must not be installed in a high-moisture environment such as a meat room.

Operation

Load the rotor so it engages correctly with the drive mechanism. The end plate with square drive slots must be on the same side as the drive arm. The manual's loading sequence begins with the drive arm stopped in the down position, then places the rotor shaft on the support bearing and engages the rotor with the drive arm. Do not wrap the rotor or other parts inside the oven with aluminum foil: the manual warns that soft metals can react with oven cleaners and create hazardous interactions.

The KA7EM control panel supports numbered cook programs and recipes with four cooking steps. From Idle mode, the display shows the last-operated cook program, numbered 0–9. On grease-assist models, the AUX key can start the grease pump from Idle mode. The manual states that the pump runs for a default period of 2 minutes and then turns off automatically; pressing AUX while it is running toggles it off.

For whole chickens weighing 3.0 to 3.5 lb, the manual gives suggested settings of 350 to 375 °F and a cook time of 1 hour 10 minutes to 1 hour 30 minutes, with a final internal temperature of 180 to 185 °F. It gives a KA7EM capacity range of 21 to 35 chickens for this application. These are suggested guidelines, not fixed results: the manual says cooking time and temperature may need adjustment for the product's initial temperature, weight, size, shape, and other factors. It advises starting with chilled chickens at 37 to 42 °F and states that the oven is not designed to roast frozen food; use fresh or previously thawed product.

Cleaning & Maintenance

The KA7EM is listed as a manual-clean oven, and its stainless steel interior is identified in the manual as being for ease of cleaning. The supplied manual excerpts do not provide a cleaning procedure or maintenance interval. Follow the unit's applicable Hobart instructions for cleaning. Keep the foil warning in mind: the manual cautions that soft metals can react with oven cleaners and cause hazardous interactions.

Applications

The KA7EM is suited to commercial kitchens preparing rotisserie chicken and chicken parts for service or display. Its accessory-dependent capacity ranges from 21 to 35 whole chickens, or baskets can be used to hold chicken parts. The pass-through configuration supports loading from one side and unloading from the other; a solid-back configuration is also available. The suggested chicken cooking guideline provides a starting point for recipe setup, with adjustments made for the characteristics of the food being cooked.