351ER24SC Commercial Electric Ranges

Product Information

Specifications:

• Models: 351ER24SC, 351ER24SD, 351ER36SC, 351ER36SD, 351ER60SC,
  351ER60SD

• Conforms to UL STD. 197

• Certified to CSA STD. C22.2 NO.109

• Conforms to NSF/ANSI Std. 4

• Electric Commercial Range

• Certified by CSA Group

Product Usage Instructions:

1. Read the Manual:

Thoroughly read and understand the manual before setting up,
operating, or cleaning the range.

2. Electrical Connections:

A certified and insured electrician must complete hardwired
electrical connections.

3. Dedicated Circuit:

For optimal performance and safety, the range must be connected
to a dedicated electrical circuit. Avoid sharing a circuit with
other appliances to prevent power fluctuations and tripping of the
circuit breaker.

4. Overheat Control:

Ensure the range does not overheat during extended operations.
Automatic shutoff feature is included to prevent overheating.

5. Ventilation:

Ensure adequate ventilation to prevent overheating and ensure
efficient operation of the range.

6. Child Safety:

Keep children away from the range and its controls to prevent
accidents and misuse.

Frequently Asked Questions (FAQ):

Q: How often should I clean and maintain the range?

A: Regularly clean and maintain the range according to the
instructions provided in the manual to ensure safe and hygienic
operation. Follow the recommended maintenance schedule for optimal
performance.

Q: Can I use cleaning chemicals on the range?

A: If using cleaning chemicals, ensure you follow the guidelines
for safe handling and storage provided in the manual.

User Manual
Commercial
Electric Ranges

351ER24SC, 351ER24SD, 351ER36SC, 351ER36SD, 351ER60SC 351ER60SD
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REVISED 07/2024 1

User Manual
Congratulations on your purchase of Cooking Performance Group commercial cooking equipment! At Cooking Performance Group, we take pride in the design, innovation, and quality of our products. To ensure optimal performance, we have outlined the following instructions and guidelines in this manual carefully for your review. Cooking Performance Group declines any responsibility in the event users do not follow the instructions or guidelines stated here.
Contents
Caution Statements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Initial Setup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Troubleshooting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Product Overview
Boost efficiency and performance in your kitchen with CPG electric ranges! Plus, the independently controlled burners allow you to cook multiple meals simultaneously and adapt to different situations with ease. Store essential seasonings and supplies on the convenient back shelf to ensure that your staff is always well equipped. These ranges have a durable stainless steel construction that withstands daily wear and tear and is extremely easy to clean. The metal control knobs can be easily wiped down. Adjustable legs provide stability even on uneven floors, and a handy kick plate ensures internal component protection and easy-access servicing. Featuring 24″, 36″, and 60″ configurations, CPG electric ranges are a versatile asset to busy commercial kitchens!

Conforms to UL STD. 197 Certified to CSA STD. C22.2 NO.109 Conforms to NSF/ANSI Std. 4 This Electric Commercial Range is certified by CSA Group.
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User Manual

Caution Statements
READ THE MANUAL: Thoroughly read and understand the manual before setting up, operating, or cleaning the range.
ELECTRICAL CONNECTIONS: A certified and insured electrician must complete hardwired electrical connections.
DEDICATED CIRCUIT: For optimal performance and safety, the range must be connected to a dedicated electrical circuit. Sharing a circuit with other appliances can lead to power fluctuations, potential tripping of the circuit breaker, and a reduced lifespan of the range.
OVERHEAT CONTROL: Ensure the range does not overheat during extended operations. This range has an automatic shutoff to prevent overheating.
VENTILATION: Ensure the range has adequate ventilation to prevent overheating and ensure efficient operation.
CHILD SAFETY: Keep children away from the range and its controls to prevent accidents and misuse.
CLEANING AND MAINTENANCE: Regularly clean and maintain the range according to the instructions to ensure safe and hygienic operation.
CHEMICAL USAGE: If using cleaning chemicals, follow the guidelines for safe handling and storage.
INSTRUCTION AND TRAINING: Train users in safe and correct range operation.
SANITIZATION: After cleaning, ensure the oven’s interior and range top are sanitized to prevent food contamination.
ELEMENT CHECK: Inspect the heating elements regularly for proper function and absence of damage.
NO MODIFICATIONS: Avoid modifying the range’s components or features, as this may compromise safety and void warranties.
EMERGENCY PROCEDURES: Know how to turn off the range quickly in case of emergencies or malfunctions.
INSTRUCTION LABELS: Ensure any operational or safety labels on the range are visible and legible.
REGULAR INSPECTION: Regularly inspect the range for signs of wear, damage, or malfunction, and address any issues promptly.
MAINTENANCE SCHEDULE: Follow a maintenance schedule as recommended by the “Maintenance” section to ensure the range’s longevity and safety.
PROPER USAGE: Teach users how to properly use the range to prevent mishaps and ensure consistent cooking results.
INSTALLATION: To reduce the risk of fire, the appliance is to be mounted on a surface of noncombustible surroundings only, with no combustible flooring and/or surface finish and with no combustible material against the underside. Such construction must extend at least 12″ beyond the equipment on all sides from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 PSI (3.45 kPa).

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User Manual
Initial Setup
1. INSPECT THE PACKAGING: Examine the exterior of the packaging for any signs of damage that might have occurred during shipping.
2. UNBOXING: Open the packaging with care. Use scissors or a box cutter to cut open the box, ensuring you do not damage the oven or its components.
3. REMOVE ALL COMPONENTS: Extract the equipment and any included accessories from the box. The legs are located inside the oven cavity, and the backsplash and overshelf are wrapped on the backside of the oven.
4. OVEN RACKS: Remove the zip ties that secure the oven racks to the rack slides.

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User Manual

Assembly

HARDWARE BREAKDOWN

ITEM

PICTURE QUANTITY

COMPATIBLE MODELS

LOCATION

6-32 x 1/2″

12pcs

351ER24SC 351ER24SD 351ER36SC 351ER36SD

Shipped in plastic bag

DIAGRAM

6-32 x 1/2″

22pcs

351ER60SC 351ER60SD

Shipped in plastic bag

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User Manual

ITEM

PICTURE QUANTITY

COMPATIBLE MODELS

LOCATION

M8*65

4pcs

351ER24SC 351ER24SD 351ER36SC 351ER36SD 351ER60SC 351ER60SD

Attached to the backsplash

M8
6-32 x 1/2″

4pcs

351ER24SC 351ER24SD 351ER36SC 351ER36SD 351ER60SC 351ER60SD

Attached to the backsplash

8pcs

351ER24SC 351ER24SD 351ER36SC 351ER36SD

Attached to the oven body

DIAGRAM

6-32 x 1/2″

10pcs

351ER60SC 351ER60SD

Attached to the oven body

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User Manual

LEGS
Remove the box containing the legs from inside the oven cavity. Gently turn the oven on its side, or use a forklift to elevate the oven, and install the legs.

BACKSPLASH

Step 2

1. PREPARATION: · Remove all packaging materials from the backsplash and side supports.

2. BRACKET INSTALLATION: · Insert the brackets into the backsplash.
· Insert 4 bolts (M8*65) through the upper holes of the bracket.
· Secure loosely (do not fully tighten yet to allow for later adjustments).
· Using the included nuts (M8), screw the nuts (M8) onto the non-head side of bolts. Leave a 1/4″ gap for attachment of the overshelf.

3. SCREW FASTENING: · Flip the backsplash over.
· Fasten all 12 tapped screws (6-32 x ½”) into the backsplash for the 24″ and 36″ ranges and 22 tapped screws (6-32 x ½”) into the backsplash for the 60″ range.

Step 3

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User Manual

Step 4

Step 4

4. OVERSHELF PLACEMENT: · Flip the backsplash back to its original position. · Lay it on the ground with the 4 bolts (M865) facing up. · Place the overshelf on top, aligning the keyhole slots with the bolts. · Slide the overshelf between the bolts and backsplash to secure it in place. · Tighten the bolts (M865) and nuts (M8) to firmly attach the overshelf to the backsplash.

Step 5

Step 5

5. FINAL ASSEMBLY: · Lift the entire backsplash assembly.
· Position it on top of the range.
· Fasten the backsplash to the range using the 8 provided screws or 10 provided screws (6-32 x ½”) for the 60″ range.

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User Manual
PLACE IN LOCATION
Ensure a minimum clearance of 6″ on all sides of the range. Avoid positioning it directly adjacent to a heat source. Place the range on a steady surface near an electrical breaker or suitable box. It is required to situate the range in a climate-controlled room to prolong its durability. A level placement ensures even cooking and baking.
SPACE TO BREATHE
This oven needs at least 6″ of free space on every side for adequate ventilation. Ranges generate heat, and maintaining proper ventilation is vital for consistent performance and the appliance’s longevity.
HOOD REQUIREMENT
This equipment requires a hood in compliance with federal guidelines. Please have it properly sized to accommodate this equipment.
PROFESSIONAL INSTALLATION
This equipment requires a certified and insured foodservice equipment technician.
Cleaning
CLEANING AND MAINTENANCE INSTRUCTIONS
EMPTYING: Ensure that the oven is empty and free from any food residues or pans before proceeding. UNPLUG: Always completely turnoff and shutdown the range for safety purposes, minimizing the risk of electrical shocks. GLOVES: Wearing gloves is recommended. This helps protect your hands from grease or any sharp edges and keeps the range clean. BETWEEN USES: Wipe down the range with a damp cloth and a mild cleaning solution. Ensure that you have removed any food particles. If necessary, a gentle equipment cleaner can be used for stubborn residues. Always make sure the range is cool before cleaning.
DISASSEMBLY INSTRUCTIONS
REMOVE THE OVEN RACKS: Slide out the oven racks gently. If there are multiple racks, ensure you remember their specific placement.

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User Manual
CLEANING
WATER TEMPERATURE: Use warm water combined with a gentle dish detergent to clean the removable parts.
SOFT SPONGE: Always use a non-abrasive sponge to prevent scratching any of the range’s surfaces.
THOROUGH RINSING: Ensure all parts are rinsed thoroughly to avoid any soap residue, which could impart an unwanted flavor to your food.
USE A BRUSH: Use a soft-bristle brush to clean hard-to-reach areas, especially around the heating elements or vents. Some brushes can cause damage to the machine depending on their material.
WIPING DOWN EXTERIOR: Regularly wipe down the exterior of the oven to prevent buildup and maintain its appearance.
SAFE CLEANERS: If additional cleaning strength is required, use non-abrasive, food-safe cleaning solutions. Noble Chemical provides a range of effective cleaners suitable for kitchen appliances.
CHOOSE A SANITIZER: Consider a food-grade sanitizing solution for parts that regularly come in contact with food.
SANITIZER RESIDUE: Ensure any sanitizing solution is fully removed. For most ranges, a simple wipe-down with clean water will suffice.
AIR DRY: Allow all removable parts to air dry in a well-ventilated area. Ensure they are entirely dry before reinserting.
INSPECTION: Before reassembly, make sure all parts are clean, sanitized, and completely dry.
REASSEMBLY INSTRUCTIONS
REPLACE THE OVEN RACKS: Slide in the oven racks gently. If there are multiple racks, ensure they are placed in their original positions.

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User Manual
Operation
START-UP PROCEDURE
PROFESSIONAL INSTALLATION: This equipment requires a certified and insured foodservice equipment technician for installation.
SETTINGS & PROGRAMING
1. BURNER USE: · Adjust each burner control individually to the desired setting, between 1-10, with a
temperature range of 122°F – 750°F. · Always turn burners to the 0′ position when not in use to ensure safety. NOTE: Operating burners without pans may damage the heating elements. 2\. OVEN TEMPERATURE CONTROL: · To set the oven temperature, turn the bottom thermostat to the desired level. · The temperature for both the oven and the top browning switch can be adjusted between 122°F – 500°F. 3\. TOP BROWNING SWITCH: · Use the top browning switch to control the upper element for tasks like melting cheese or browning food. NOTE: The top browning switch only functions when the bottom thermostat is on. 4\. SHUTDOWN: · When the oven and burners are not in use, ensure both the top browning switch, bottom thermostat, and burner controls are turned to the0′ position for safety.

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User Manual
COOK OFF
All equipment requires a cookoff period to remove any residue from the manufacturing process. Turn the oven to 450°F and run for 30-45 minutes. Turn the hot plates onto their maximum setting `10′ and run for 10-15 minutes.
PREHEAT
Before baking or cooking, preheat the oven to the desired temperature. This ensures consistent cooking results and verifies the oven’s proper operation.
TEMPERATURE & MODE SETTINGS (OVEN):
To control the oven, turn the bottom thermostat to the desired cooking temperature. If desired, you may adjust the top browning switch which controls the upper element. This is useful to melt cheeses or brown the top of the food product.
FILL
When baking or roasting using the oven, place your dish or tray within the oven, ensuring it is centrally located for even cooking. Do not use any wet or damp pots or pans when using the hotplates. Refrain from placing wet or damp parts such as pan lids onto hotplates when cooking. When using the range top, place your pot or pan directly on the burner plate, ensuring it is centrally located for even cooking. Do not span pots or pans across multiple burners.
SAFETY
Always use oven mitts when removing hot dishes or trays. Keep the oven door closed when not accessing to conserve energy and maintain temperature.
LONG TERM STORAGE
After using and cleaning the equipment, store it in a dry place, preferably covered, to protect it from dust and maintain its longevity.

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HI 4
3 HI
4 3 OFF
350

290 320
500 2 1
10 9 2
1
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Control Panels
CONTROL LAYOUTS

36″ Model Oven Controls
BROWNING ELEMENT OFF

24″ and 60″ Models Oven Controls

BROWNING ELEMENT
OFF

OVEN TEMPERATURE
200 230 260

°F

8

HEAT

7

6

5

8

7

6

5

470 440 410 380 HEAT

OFF 350
HI 4
3

2 1
10 9
290 320 500

OVEN TEMPERATURE
200 230 260

°F

470

380

440 410

Burner Knob (All Models) OFF
8 7 65

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User Manual

Maintenance
Regular Cleaning
DAILY WIPE
PURPOSE: To prevent the buildup of food particles, grime, and bacteria, which could affect the quality of the food and the machine’s overall performance. · Turn off the machine and ensure it is fully deenergized. · Remove any remaining food parts. · Perform a complete cleaning process as outlined in the “Cleaning” section. · Use a damp cloth to wipe down all exterior surfaces, including handles, sides, and door. · Dry all wiped areas with a clean, dry towel to prevent moisture buildup.
Monthly Checks
INSPECT FOR WEAR
PURPOSE: To regularly check all components for signs of wear, tear, or damage, and replace as necessary. · Turn off the machine and ensure it is fully deenergized. · Inspect the plug and cord for any indications of excessive wear, which may encompass
discoloration, burn marks, cuts, and tears. · Inspect all seals, gaskets, and hoses for signs of wear or leakage. · Check the integrity of electrical cords and plug points. · Examine taps, levers, and other manual components for ease of operation. · Regularly inspect the hotplates and apply vegetable oil or a hotplate cosmetic for optimal
performance. · If any issues are detected, consult the “Troubleshooting” section or service provider for
recommended actions or replacements.
Professional Servicing
ANNUAL MAINTENANCE
PURPOSE: To ensure that specialized features like electrical components and temperature controls are working correctly. · Schedule an annual service appointment with a certified technician who specializes in cold
beverage equipment. · The technician will perform a comprehensive inspection, checking electrical components and
plumbing connections. · Calibration tests may be performed to ensure optimal temperature and carbonation levels. · Any worn-out or damaged parts will be replaced. · Obtain a detailed service report for your records, beneficial for both warranty claims and future
troubleshooting.

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User Manual

Troubleshooting

SYMPTOM Oven not heating.
Oven not reaching set temperature.
Range tops not heating.

CAUSES No power to oven. Doors are open. Wiring malfunction.
Thermostat malfunction. Oven has not finished preheating. Failure of heating element. Range control knobs are set to OFF. No power to range.
Wiring malfunction.
Thermostat malfunction.

SOLUTIONS
Check breaker is ON. Contact a certified and insured foodservice equipment technician.
Close the doors.
Contact a certified and insured foodservice equipment technician.
Contact a certified and insured foodservice equipment technician.
Allow oven to finish preheating.
Contact a certified and insured foodservice equipment technician.
Set control knobs to ON.
Check breaker is ON. Contact a certified and insured foodservice equipment technician.
Contact a certified and insured foodservice equipment technician.
Contact a certified and insured foodservice equipment technician.

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