X 16” LG. 2 2 1183304 Plate, Cover 2 2 1183315 Nipple, Pipe,BLK. 3/8” X 8” 1 1 1183308 Bracket, Arm Adjust 1 1 1183259 Tube, Burner Supply (H) 2 2 1183269 Clip, Retainer 1 1 1183295 Spring, Pivot Arm 1 1 1183332 Bracket, Orifice 4 4 1183311 Spring, Rack 2 2 1183201 Front, Body, 36 1 1 1160484 Roller Bearing 9 9 1183187 Base, 36, SS 1 1 1184990 Handle, Chrome 1 1 1183209 Grease Drawer, BA 1 1 1184192 Knob, Cast Aluminum 2 2 1183210 Body, Bottom/Back, 36 1 1 1060475 Knob, Ball 1 1 1183222 Stiffene

If necessary, adjust the pilots using the following procedure: 1. If necessary, light the pilots. 2. Locate the pilot adjustment screw (which adjusts both pilots). It is a small slotted screw located on the pilot valve, and is accessed though the slot in the front panel above the control-valve knob. 3. Turn the pilot adjustment screw to adjust the size of the pilot flames. The flame on each pilot should be large enough to extend along the flame carrier to the burner surface. ADJUSTMENT OF LOW SE

8. Wipe clean all surfaces. STEP 6: CHECK BROILER OPERATION 1. Turn gas supply on. Immediately check all gas connections for leaks using soapy water. 2. Light the pilots (see the appropriate Operation section elsewhere in this manual). Check that the pilot flames are large enough to extend along the flame carrier to the burner surface. If not, adjust the pilots (see page 20). 3. Infrared: Turn on the broiler burners and check for correct flame appearance and height at both the HIGH and LOW setti

Provide an adequate means of restraint to prevent undue strain on the gas connection. Test pressure should not exceed 14" W.C. PAGE 6 OF 24 INSTALLATION & OPERATIONS MANUAL 1186527 REV 3 (12/06) INFRARED/RADIANT COMPACT BROILER CLEANING & MAINTENANCE If applicable, the vent line from the gas appliance pressure regulator must be installed to the outdoors in accordance with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, C

Some divisions have negotiated with Hobart to do additional installation work. These services are on a division-by-deviation basis and are invoiced locally to the division. Hobart offices will be notified prior to shipment of bakery oven and proofer. It will include the project manager’s name and phone number. The installing office should contact that person to schedule installation. After Hobart has equipment set in place, they should notify their Kroger contact that the utilities are ready f

Some divisions have negotiated with Hobart to do additional installation work. These services are on a division-by-deviation basis and are invoiced locally to the division. Hobart offices will be notified prior to shipment of bakery oven and proofer. It will include the project manager’s name and phone number. The installing office should contact that person to schedule installation. After Hobart has equipment set in place, they should notify their Kroger contact that the utilities are ready f

GC is responsible for removal of all debris from property. First trip will include: • Coordinate installation with the construction supervisor • Explain the electrical, plumbing and venting connections • Uncrate oven and proof box • Move equipment to final location • Assemble the equipment and components and set in place • Coordinate the final hookups with contractor • After notification that final connections are made, Hobart will coordinate a second trip Second trip will include: • V

They should also arrange to be notified when utilities are completed and Kroger is ready for Hobart to perform the start-up. Any questions regarding orders, or ship dates should be directed to Karen DeHart in Troy, OH. (937-332-2408). KROGER/GENERAL CONTRACTOR RESPONSIBILITIES: • Receive, unload and store equipment within a reasonable working distance near the final installation location • Apply for any local permits that may be required • Connect required utilities to equipment upon comple

350-400 (177-204) 20 to 30 2 to 5 – 21 – REHEATING PREPARED FOODS, Cont'd. REHEATING PREPARED FOODS, Cont'd. Fish Sticks & Portions Frozen Breaded — 1 oz 21/2 to 3 oz Chicken Pieces Broiled or Oven Fried 2 to 21/2 lb (0.9 to 1.1 kg) bird 21/2 to 3 lb (1.1 to 1.4 kg) bird Lobsters — 1 to 11/2 lb (0.45 to 0.7 kg) Lobster Tails — Frozen 1/2 to 3/4 lb (0.2 to 0.3 kg) Hamburger Patties 8 per lb, Med. to Well Done 6 per lb 4 per lb Food Service Pans 2 to 3" (5 to 7.6 cm) deep 3 to 4" (7.6 to 10.2 cm)

2. Set the first stage temperature and the cook time as described in MANUALLY SETTING THE TEMPERATURE AND COOK TIME. Press START/STOP to begin cooking. 3. The hold temperature is preset by the computer control at 150°F (66°C). 4. The low fan speed is present during Cook & Hold. Use Cook & Hold to select low fan speed. COOK & HOLD OPERATION — (When Equipped) Cook & Hold roasts the product in two stages. During first-stage cooking, the oven temperature is regulated by the temperature setpoint and