Cleveland cr-28 Betriebsanweisung
Operator’s Manual
Rotisserie Oven
2
The Cleveland Range rotisserie oven is a high
capacity, gas fired oven, ideal for producing
perfectly cooked, delicious, and appealing meats
and other foods.
capacity, gas fired oven, ideal for producing
perfectly cooked, delicious, and appealing meats
and other foods.
The oven combines several cooking and
processing techniques, including:
processing techniques, including:
• Temperature-controlled oven cooking
• Variable speed Rotisserie spit cooking
• Convection oven cooking
• Infra-red
browning
• Moisture control venting
Other performance features:
• Heavy-duty rotating spit system, with:
− Choice of removable spits
− Optional load handling tools
− Spit transport cart
• High capacity, water-filled drip pan
• Easy-cleaning surfaces inside and out
• Large viewing window and lighted interior
• 2 door option for easy loading and
unloading
• Gas fireplace option, either in
the operator’s door or in back
of unit to provide the
appearance of cooking over an
open flame
of unit to provide the
appearance of cooking over an
open flame
Oven Controller
– The oven is
equipped with a programmable
cooking controller that can hold up
to 16 cooking programs, with up to 3
stages in each program, plus hold/warm.
This allows you to specify the exact cooking times
and temperatures you desire to prepare any food.
Once set up, these programs will produce perfectly
repeatable results every time.
cooking controller that can hold up
to 16 cooking programs, with up to 3
stages in each program, plus hold/warm.
This allows you to specify the exact cooking times
and temperatures you desire to prepare any food.
Once set up, these programs will produce perfectly
repeatable results every time.
Other controller features:
• Precise
temperature
control
• Alphanumeric status display
• Programmable rotating speeds
• Load-adaptive temperature control
As the operator, you should not need to program
the oven controller. The program should be set up
by the chief cook or chef.
the oven controller. The program should be set up
by the chief cook or chef.
Menu Item Buttons
– There are 16 Menu Item
buttons that start cooking programs. Details about
the menu item buttons, cooking program
parameters, and programming procedures are
provided later in this manual.
the menu item buttons, cooking program
parameters, and programming procedures are
provided later in this manual.
Rotisserie and Spits
– Up to 7 or 8 spits can
be installed into the rotisserie oven (depending on
model). If fewer are used, they should be installed
so they are balanced around the drum.
model). If fewer are used, they should be installed
so they are balanced around the drum.
A few spits are available for different loads:
• The standard model is the axial “V” spit, used for
spitting chicken and similar items. Chicken
should be trussed with string to keep it secure.
There are two versions of the “V” spit, a long ”V”
for bigger chicken and a short “V” for smaller
chicken.
should be trussed with string to keep it secure.
There are two versions of the “V” spit, a long ”V”
for bigger chicken and a short “V” for smaller
chicken.
• Another useful spit is the “basket”. This is
used for roasting product which cannot be
easily secured to an axial spit, such as turkey
breasts, hams, spareribs, etc.
easily secured to an axial spit, such as turkey
breasts, hams, spareribs, etc.
FEATURES OF THE ROTISSERIE OVEN
DRUM
AND SPITS
WATER-
FILLED
DRIP PAN
ROTISSERIE
ADVANCE
BUTTON
CONVECTION
FANS
OVEN
CONTROLLER
POWER
SWITCH
VENT
GAS
BURNER
AXIAL
“V” SPIT
“V” SPIT
BASKET SPIT