CPG 351CHSP1 Cook and Hold Ovens User Manual

USER MANUAL
Cook & Hold Ovens

MODELS: 351CHSP1, 351CHSP2

Congratulations on your purchase of Cooking Performance Group commercial cooking equipment. Cooking Performance Group takes pride in the design and quality of our products. When used as intended and with proper care and maintenance, you will experience years of reliable operation from this equipment. To ensure the best results, it is important that you read and follow the instructions in this manual carefully.

SAFETY PRECAUTIONS

DANGER: This symbol warns of imminent hazards which will result in serious injury or death.
WARNING: This symbol refers to a potential hazard or unsafe practice, which could result in serious injury or death.
CAUTION: This symbol refers to a potential hazard or unsafe practice, which could result in minor or moderate injury or product or property damage.
NOTICE: This symbol refers to information that needs special attention or must be fully understood even though not dangerous.
NOTICE: Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc., states in its NFPA96 latest edition that local codes are “Authority Having Jurisdiction” when it comes to requirements for installation of equipment. Therefore, installation should comply with all local codes.
NOTICE: This product is intended for commercial use only. Not for household use.
NOTICE: In the event of a power failure, do not attempt to operate this device.
FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.
WARNING: Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death. Read the installation, operating, and maintenance instructions thoroughly before installing or servicing this equipment. This manual must be retained for future reference.

GENERAL

INTRODUCTION

This manual is provided to assist persons responsible for the operation and maintenance of the oven with a simple, but comprehensive understanding of its proper use. We recommend that you thoroughly read this entire manual and carefully follow all of the instructions provided prior to placing the oven into operation. As with any piece of food service equipment, this oven system requires a minimum of care and maintenance. Recommended procedures are contained in this manual and should become a regular part of the operation of the unit.

PRINCIPLES OF COOK & HOLD OVENS

CPG SlowPro Cook & Hold Ovens are designed and perfected for cooking at a lower temperature.
The principles of Low-Temperature Cooking and Holding can be summarized into several objectives:

• Increased product yields
• Increased profits from increased yields,
• Increased moisture retention
• Increased tenderization
• Consistency of doneness

When the CPG SlowPro Cook & Hold Oven finishes the cooking cycle, it automatically switches to the hold cycle. Throughout this manual, we recommend holding temperatures such as 140°F (60°C). This temperature refers to the oven’s hold temperature setting and not to the internal temperature of the food being roasted. The internal product temperature will run below the hold temperature. (For example, roast beef held at 140°F will be about 130°F internally or medium-rare.) All meat products contain enzymes. These enzymes perform the important function of tenderizing the meat when they reach temperatures of 100°F (38°C) to 140°F (60°C). As these enzymes are heated, they break down the connective tissue that is inherent in all red meat products. The hold cycle allows this natural tenderization process to proceed in an orderly manner. As long as the internal temperature of the meat does not exceed 140°F, the process will continue. Once the temperature reaches 140°F the process will stop, because the enzymes will be deactivated. This tenderization process makes the meat more flavorful. It is similar to aging meat before it is sold. The longer the hold, the higher degree of tenderization.
NOTE: Each hour of holding is equal to one day of aging.

BENEFITS OF COOK & HOLD OVENS

SUPERIOR RESULTS
Low-temperature roasting equals increased tenderness and a juicer product.
REDUCED ENERGY COSTS
It costs significantly less to run a CPG SlowPro Cook & Hold Oven instead of a conventional oven. Also, in most areas, no exhaust hood is needed.
REDUCED SHRINKAGE OF PRODUCT
You can cut your percent of shrinkage from 25 to 30% down to 5 to 10%. The CPG SlowPro Cook & Hold Oven can pay for itself in just months, depending on your volume.
REDUCED LABOR COST
Your cooks do not have to come in early to put roasts in or stay late to take them out of the oven.

INSTALLATION

Before installing, verify that the electrical service agrees with the specifications on the rating plate located on the lower back corner of the oven. If the supply and equipment requirements do not agree, do not proceed with unpacking and installation. Contact your Cooking Performance Group Service Department immediately.

SlowPro Cook & Hold Oven

Lancaster, PA

Intended for other than household use.
MADE IN CHINA

Item: 351CHSP1
Model: COOK AND HOLD OVEN
Voltage: 208/240V 60 Hz
Wattage: 2250/3000W
Serial #:

UNPACKING

The oven was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for possible shipping damage to the oven. If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery. Carefully unpack and place in a work- accessible area as near the installation position as possible.

1. Open oven door(s) and remove the packing material.
2. Check under the oven or separate package for racks, pans, etc.
3. Peel off vinyl protection film from the oven.

CLEANING
The oven should be thoroughly cleaned prior to putting it into service.
Refer to cleaning instructions on page 8 of this manual.

LOCATION
For efficient oven operation, choose a location that will provide easy loading and unloading without interfering with the final assembly of food orders.
The installation location must be level and allow adequate clearances for servicing and proper operation.

351CHSP2
The 351CHSP2 oven is simply two (2) 351CHSP1 ovens stacked on top of each other. One (1) oven will come with a caster kit and a stacking assembly on top. The oven without casters is placed inside the stacking assembly.

VENTILATION HOOD REQUIREMENTS

The unit must be installed in accordance with state and local codes, or in the absence of state and local codes, with the National Electrical Code ANSI/NFPA-70 (latest edition) and Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations NFPA 96 (latest edition). Both are available from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada refer to the Canadian Electrical Code C22.1 Part 1 (latest edition).

ELECTRICAL REQUIREMENTS

ELECTRICAL CODES & STANDARDS
The oven must be installed in accordance with:
In the United States of America:

1. State & local codes.
2. National Electrical Code, ANSI/NFPA-70 (latest edition.)

In Canada:

1. Local codes.
2. Canadian Electrical Code, CSA C22.1 (latest edition.)

ELECTRICAL CONNECTIONS
The oven is factory wired for single phase 208/240V or three-phase operation. All ovens are equipped with a 6-foot cord and NEMA 6-30P plugs as standard equipment.

OPERATION

CONTROLS

WARNING: The oven and its parts are hot.
Be very careful when operating, cleaning, or servicing the oven.

All operating controls are located on the front Control Panel(s). The oven is supplied with individual operating controls for each oven cavity.

BEFORE FIRST USE

WARNING: The oven and its parts are hot.
Be very careful when operating, cleaning, or servicing the oven.

1. Thoroughly clean the oven before initial use (see Cleaning Instructions on page 8).
2. Test the oven to verify that it operates normally (see Testing The Oven on page 7).

OPERATING INSTRUCTIONS

WARNING: The oven and its parts are hot.
Be very careful when operating, cleaning, or servicing the oven.

1. Turn Cooking Temperature Knob to desired cooking temperature.
2. Set Cooking Timer Knob to the desired cooking time to include 30 to 60 minute preheat time.
3. Turn Holding Temperature Knob to desired holding temperature.
4. Turn the Power Switch to the ON position. On/Off indicator Light and Holding Temperature Light will illuminate.

NOTE: Keep the oven door closed during the preheating cycle.
NOTE: When the oven reaches the desired cooking temperature, it is ready for use.

TESTING THE OVEN

WARNING: The oven and its parts are hot.
Be very careful when operating, cleaning, or servicing the oven.

1. Check that the oven is connected to the correct power source.
2. Set the Cooking Time Knob to 0.
3. Turn the Holding Temperature Knob to 140°F.
4. Set the Power Switch to the ON position.
5. Check that the Oven Circulating Fan(s) are running.
6. Check that the Holding Temperature Indicator Light is illuminated.
7. Set the Cooking Time Knob to 2 Hours. The Holding Temperature Indicator Light will go out and the Cooking Temperature Indicator Light will illuminate.
8. Turn the Cooking Temperature Knob to 300°F. Check the interior rear of the oven cavity to determine that the oven is heating.
9. Turn the Cooking Time Knob to 0 and set the Holding Temperature Knob to 300°F.
10. Check that the Cooking Temperature Indicator Light has gone out and the Holding Temperature Indicator Light has been illuminated.
11. Check the interior rear of the oven to ensure that the oven is heating. If all the functions perform satisfactorily, the oven is ready for operation.

NOTE: Each oven is equipped with cooling fans. The cooling fans may not operate when the oven is first turned on. The cooling fans operate only when the thermostat, to which they are connected, requires it.

SHUTDOWN

WARNING: The oven and its parts are hot.
Be very careful when operating, cleaning, or servicing the oven.

1. Turn the Holding Temperature and Cooking Temperature Knobs counter-clockwise until they stop at the OFF position.

2. Open the door slightly to allow ventilation and a cool-down period. This is to allow the oven to properly cool down so components are not damaged.
   NOTE: Wait at least 15 minutes before turning the Power Switch to OFF. The cooling fans need to operate during the cool-down period. The cooling fans will automatically turn off when the proper temperature is reached.

3. Turn Power Switch to OFF position.
   EXTENDED SHUTDOWN

4. Unplug the oven.

5. Thoroughly clean the oven (see Cleaning Instructions on page 8).

6. Leave the door(s) slightly open to allow ventilation and preservation of the gasket(s).

MAINTENANCE

CLEANING THE OVEN

WARNING: The oven and its parts are hot.
Be very careful when operating, cleaning, or servicing the oven.

WARNING: Always unplug the electrical power supply before cleaning.
Avoid splashing water into the upper areas of the oven to prevent damage to electrical components or connections.
Never spray the unit with a hose.
Never use harsh chemicals or abrasive pads.

DAILY

1. Unplug the electrical power supply.

2. Allow the oven to go through a cool-down period before cleaning.

3. Remove the Interior Side Racks.

4. Take the Interior Side Racks to a sink or dishwasher for a thorough cleaning.
   Use a mild soap and water solution to clean these items. Allow to air dry or use a soft dry cloth.

5. If necessary, clean the interior of the oven with a damp cloth. Wipe dry with a soft dry cloth.

6. Reassemble oven.

7. Clean the exterior of the oven with a damp cloth.

WEEKLY
At least once a week, thoroughly check the door gasket for damage/wear. A damaged gasket can cause inefficient and unsatisfactory operation of the oven.
If the gasket requires cleaning:

1. Gently wash the gasket using a damp cloth, a mild detergent solution, and warm water.
2. Rinse with a fresh cloth moistened in warm water to remove all traces of detergent.
3. Gently wipe dry with a clean dry cloth

NOTE: Never apply food oils or petroleum lubricants directly to the gasket(s). Petroleum-based solvents and lubricants will reduce the gasket’s life.

COOKING

This cooking guide has been produced for your CPG SlowPro Cook & Hold Oven System. It should be used as a handy reference when using your oven. When using your oven, experiment with your own house specialties.
The degree of doneness varies based on individual preferences.

COOKING & HOLDING GUIDE

Please note that as products vary, as well as other elements such as altitude, so shall actual cooking times and temperatures. These should be adjusted as needed based on your actual experience. Finished product temperatures should be verified manually, prior to serving, in order to insure food safety.

PRODUCT| WEIGHT| COOK TIME| COOK TEMP| HOLD TIME| HOLD TEMP| MAX INTERNAL TEMP| LOADING GUIDELINES
---|---|---|---|---|---|---|---
Prime Rib| 20 lb.| 5 hrs.| 225°F| 4 hrs. min.| 140°F| 135°F| 2 per shelf
Boneless Rib Eye| 12 lb.| 3 hrs.| 225°F| 4 hrs. min.| 140°F| 135°F| 3 per shelf
Top Round| 18-20 lb.| 4½-5 hrs.| 225°F| 4 hrs. min.| 140°F| 130°F| 2 per shelf
Steamship Round| 60 lb.| 10 hrs.| 225°F| 4 hrs. min.| 140°F| 130°F| 1 per shelf
Bottom Round| 20 lb.| 5 hrs.| 225°F| 8 hrs. min.| 140°F| 130°F| 2 per shelf
Boneless Strip Loin| 12 lb.| 3 hrs.| 225°F| 4 hrs. min.| 140°F| 130°F| 3 per shelf
Whole Tenderloin| 10 lb.| 2½ hrs.| 225°F| 2 hrs. min.| 140°F| 130°F| 4 per shelf
Top Sirloin Butt| 12-14 lb.| 3 hrs.| 225°F| 4 hrs. min.| 140°F| 135°F| 3 per shelf
Beef Short Ribs| 10 lb.| 4 hrs.| 225°F| 4 hrs. min.| 155°F| 165°F| 1 per shelf
Cubed Steaks| 10 lb.| 4 hrs.| 225°F| 3 hrs. min.| 160°F| 160°F| 1 tray per shelf
Beef Back Ribs| 30 lb.| 6 hrs.| 225°F| 4 hrs.| 160°F| 160°F|  4 per shelf
Beef Stew Meat| 10 lb.| 4 hrs.| 225°F| 6 hrs. min.| 150°F| 175°F| 1 tray per shelf
Corned Beef| 12 lb.| 4 hrs.| 250°F| 4 hrs. min.| 150°F| 165°F| 2 per shelf
Frozen Burgers| 7-8 lb.| 45 min.| 225°F| 4 hrs. max.| 150°F| 165°F| 24 per shelf
Fresh Ham| 12 lb.| 6 hrs.| 250°F| 4 hrs.| 160°F| 165°F| 2 per shelf
Cooked Cured Ham| 12 lb.| 4 hrs.| 250°F| 4 hrs.| 160°F| 135°F| 2 per shelf
Pork Back Ribs| 10 lb.| 4 hrs.| 250°F| 3 hrs. max.| 160°F| 175°F| 6 slabs per shelf
Pork Spare Ribs| 30 lb.| 4 hrs.| 250°F| 4 hrs.| 160°F| 175°F| 5 slabs per shelf
Fresh Sausages| 10 lb.| 2 hrs.| 225°F| 5 hrs. max.| 160°F| 175°F| 10 lb. per shelf
Pre-Cooked Sausages| 10 lb.| 1¾ hrs.| 250°F| 5 hrs. max.| 160°F| 160°F| 10 lb. per shelf
Roast Suckling Pig| 30 lb.| 6 hrs.| 250°F| 3 hrs. min.| 160°F| 170°F| 1 per shelf
Chicken Pieces| 10 lb.| 2¼ hrs.| 250°F| 1 hr. max.| 150°F| 170°F| 10 lb. per shelf
Whole Chickens| 20 lb.| 2½ hrs.| 250°F| 5 hrs. max.| 150°F| 170°F| 6 per shelf
Whole Turkeys| 20 lb.| 4½ hrs.| 250°F| 5 hrs. max.| 170°F| 170°F| 2 per shelf
Turkey Breast| 10 lb.| 4 hrs.| 250°F| 1 hr.| 160°F| 160°F| 3 per shelf
Rack of Lamb| 18 lb.| 3½ hrs.| 250°F| 3 hrs. max.| 140°F| 140°F| 15 racks per shelf
Braised Lamb Shanks| 10-12 lb.| 4 hrs.| 250°F| 4 hrs. min.| 160°F| 180°F| 1 tray per shelf
Fish Fillets| 10 lb.| 40 min.| 250°F| 4 hrs. max.| 160°F| 160°F| 10 lb. per shelf
Clear Soups| 12” x 20” pans| 3 hrs.| 250°F| Overnight| 160°F| 175°F| 1 pan per shelf
Rice| 1 qt. dry| 2 hrs.| 250°F| 18 hrs. max.| 150°F| 160°F| 1 pan per shelf
Frozen Entrees| 1 qt. dry| 3 hrs.| 250°F| Overnight| 160°F| 165°F| 2 pans per shelf

RETHERMALIZATION GUIDE

PRODUCT| OVEN TEMP| REHEAT TIME| HOLD TEMP| MIN. HOLD TIME
---|---|---|---|---
Baked Rotini| 225°F| 60 min.| 160°F| 20 min.
Beef & Noodles| 225°F| 54 min.| 160°F| 20 min.
Breaded Chicken Patty on Bun| 225°F| 60 min.| 165°F| 20 min.
Burrito| 250°F| 48 min.| 160°F| 20 min.
Cheesy Bread/Italian Dunker Sauce| 225°F| 54 min.| 155°F| 15 min.
Cheesy Chili| 225°F| 54 min.| 160°F| 15 min.
Chicken & Noodles| 225°F| 54 min.| 160°F| 20 min.
Chicken & Rice| 225°F| 54 min.| 160°F| 20 min.
Chicken Dippers| 225°F| 54 min.| 160°F| 20 min.
Chicken Fryz| 225°F| 48 min.| 160°F| 20 min.
Chicken Legs| 225°F| 60 min.| 155°F| 20 min.
Chicken Nuggets| 225°F| 60 min.| 160°F| 20 min.
Chick’n O’s, Zesty| 225°F| 54 min.| 160°F| 20 min.
French Toast & Sausage Links| 225°F| 42 min.| 160°F| 15 min.
Grilled Cheese Sandwiches| 200°F| 42 min.| 155°F| 15 min.
Grilled Chicken on Bun| 225°F| 60 min.| 165°F| 20 min.
Ham & Cheese on English Muffin| 200°F| 54 min.| 160°F| 20 min.
Hamburger on Bun| 250°F| 60 min.| 165°F| 20 min.
Hot Dog on Bun| 225°F| 54 min.| 160°F| 20 min.
Italian Spaghetti| 250°F| 54 min.| 160°F| 20 min.
Macaroni & Cheese| 225°F| 48 min.| 155°F| 20 min.
Mexican Cheese Sauce| 200°F| 42 min.| 155°F| 20 min.
Mini Corndogs| 225°F| 54 min.| 160°F| 15 min.
Pancakes & Sausage Links| 225°F| 42 min.| 160°F| 15 min.
Pizza Dippers| 225°F| 54 min.| 160°F| 20 min.
Pizza, Cheese| 200°F| 42 min.| 160°F| 20 min.
Pizza, Pepperoni| 200°F| 54 min.| 160°F| 20 min.
Pizza, Sausage| 200°F| 54 min.| 160°F| 20 min.
Ravioli| 250°F| 60 min.| 165°F| 20 min.
Sausage Mini Bites| 225°F| 54 min.| 160°F| 15 min.
Steak Nuggets| 225°F| 60 min.| 160°F| 20 min.
Taco Boat| 225°F| 42 min.| 160°F| 20 min.
Tacos| 225°F| 42 min.| 160°F| 20 min.
Turkey & Noodles| 225°F| 54 min.| 160°F| 20 min.
Turkey Manhattan| 225°F| 54 min.| 165°F| 20 min.

TROUBLESHOOTING

a power source.
ON/OFF switch not ON| Press Power ON/OFF switch to ON.
No power| Check the circuit breaker.
Indicator Lights are lit, but Cooking Fan(s) are NOT operating| The oven is below 150°F| This is normal when the unit is cold. If the unit is above 150°F and fans are NOT operating, contact an authorized service provider.
Defective connection, wiring, fan, or thermostat| Contact authorized service provider.
The oven compartment IS heating,
but Blower Motor IS NOT operating with Power Switch ON| Defective connection or wiring to the motor| Contact authorized service provider.
The oven compartment IS NOT heating and Blower Motor IS operating with Power Switch ON| Defective Cooking Temperature Thermostat| Set Cooking Temperature to 250°F.
Wait several minutes and check the rear of the oven for heating. Both the Power Switch and Cooking Temperature Indicator Lights will be lit. If the oven cavity does not heat, contact the authorized service provider.
Defective Holding Temperature Thermostat
Set Holding Temperature to 250°F.| Wait several minutes and check the rear of the oven for heating. Both the Power Switch and Cooking Temperature Indicator Lights will be lit. If the oven cavity does not heat, contact the authorized service provider.
Defective High-Limit Thermostat or Heating Element| Contact authorized service provider.
Incorrect oven temperature| Thermostat(s) require calibration| Contact authorized service provider.

All these examples are provided for your reference. If any failure occurs, please stop using, and consult a qualified service technician. All maintenance should be done after the power supply is shut down.

REPLACEMENT PARTS LIST

www.CookingPerformanceGroup.com

References

• Cooking Equipment by Cooking Performance Group (CPG)

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