Toastmaster MH36 User manual

Installation & Operations Manual
Oven Range
Model RH36, MH36
Manual 1189333 Rev 0 (03/07)
$30..00 Oven Range
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain
this manual for the life of the equipment:
Model #: _________________________
Serial #: _________________________
Date Purchased: _________________
Manual 2M-1189333 Rev P (12/09)
$30.00

IRH36 & MH36 INSTALLATION & OPERATIONS MANUAL2M-1189333
Installation & Operations Manual 1189333 Rev 0 (03/07) Page II
WARNING
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
In case of fire, de-energize the Oven Range at its main discon-
nect switch/circuit breaker. Switching OFF the power to the Oven
Range allows it to cool, making it easier to extinguish a fire.
WARNING
ONLY use a CO2or other fire extinguisher suitable for grease, oil,
and electrical equipment fires. Do NOT try to stop a grease fire by
pointing the fire extinguisher nozzle directly on the burning
grease. Direct the nozzle to the outside of the flames to prevent
them from spreading. Gradually, spray closer to the center of the
flames, to cool and smoother them.
CAUTION
DO NOT move the Oven Range while cooking.
Pots of liquid could spill, causing injury.
NOTICE
Contact your local authorized ServiceAgency to perform
maintenance and repairs. A Service Agency directory is supplied
with your oven.
NOTICE
Using any parts other than genuine Toastmaster factory-supplied
parts relieves the manufacturer of all liability.
NOTICE
Toastmaster (Manufacturer) reserves the right to change
specifications and product design without notice. Such revisions do
not entitle the buyer to corresponding changes, improvements,
additions or replacements for previously purchased equipment.

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RH36 & MH36 INSTALLATION & OPERATIONS MANUAL2M-1189333
Table of Contents
SECTION 1
DESCRIPTION...................................1
A.OvenBase...............................1
B.Range...................................2
 C.Specications.............................7
SECTION2
INSTALLATION...................................9
A. Inspection For Shipping Damage . . . . . . . . . . . . . 9
B. Installation of Oven Range . . . . . . . . . . . . . . . . . .10
C. Assembling of Oven Range. . . . . . . . . . . . . . . . . .11
D. Electrical Connection. . . . . . . . . . . . . . . . . . . . . . .11
E. Initially Cleaning the Griddle and/or Hot Plates. . .11
F. Testing the Installation. . . . . . . . . . . . . . . . . . . . . .12
G. Marine Oven Range Installation On Curb . . . . . . .12
H. Dimension Drawings . . . . . . . . . . . . . . . . . . . . . 13-14
SECTION 3
OPERATION.....................................15
I. Component Function and Location . . . . . . . . . . . .15
II. Control Functions and Location. . . . . . . . . . . . . . .16
III. Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
IV. Time and Temperature Charts. . . . . . . . . . . . . . . .24
SECTION 4
PARTSLIST.....................................29
Overall Drawing Parts List . . . . . . . . . . . . . . . . . . . . .30
ConvectionOven............................34
DeckOven.................................36
VentsandMarineRails........................38
SECTION 5
SCHEMATICS....................................40
Electrical Schematics & Wiring. . . . . . . . . . . . . . . . 41-83
PROBLEMS, QUESTIONS or CONCERNS
Before you proceed consult you authorized Toastmaster service agent directory
or
Call the Technical Service & Parts Department at 1-800-807-9054.

III RH36 & MH36 INSTALLATION & OPERATIONS MANUAL2M-1189333
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Page I
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SECTION 1
DESCRIPTION
I. Description
Toastmaster Model RH36 and MH36 electric oven ranges are rated heavy duty for commercial use. The oven
range consists of a range top fastened to an oven base. There is a marine kit available which qualify it for
shipboard use. The marine features are an oven door latch, grease tray latch, bolt-down legs , range top
adjustable sea rails and a grab bar across the front.
A. OVEN BASE
the oven base can be either a deck oven or convection oven.
1. Deck Oven (“D” in Model #, example RH36D1)
The deck oven base has an aluminized steel inner lining, removable deck of rigidized steel, vent with
damper and fully gasketed landing shelf type stainless steel lined door. The oven is insulated on all
sides and is equipped with one slide-in rack. Heating is accomplished with top and bottom formed
tubular heating elements which are each controlled by a 3-heat (low, medium, high) switch. The deck
oven has a thermostatic control with a temperature range of 200oF to 550oF (93oC to 287oC). The
oven will preheat to 450oF (232oC) in 20 minutes.
2. Convection Oven (“A” in Model #, example RH36C1)
The convection oven has removable stainless steel oven liners, vent damper and fully gasketed
landing shelf type stainless steel lined door. The oven is insulated on all sides. Removable rack
supports can accommodate six racks. The heating element is enclosed in the side of the oven cavity
and encircles the oven blower fan. The convection oven has a thermostatic control with a
temperature range of 150oF to 450oF (65oC to 232oC). The oven will preheat to 450oF (232oC) in 15
minutes.
Figure 1-1

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Page 2 Installation & Operations Manual 1189333 Rev 0 (03/07)
Figure 1-2
Griddle
Section 1 - Description
B. RANGE
The range can consist of up to 3 different components and the components can be configured in six
ways. Troughs with drip chutes are located at the front and rear for draining into two wide drawer type
receptacles
1. Range Components Descriptions
a. Griddle for griddling. The griddle can be either 24”x24” or 24” x 36”. The griddles are controlled by
thermostats. The 24”x24” griddle has a thermostat control for each of two 12”x24” zones and the 24”x
36” griddle has a thermostat for each of four 9”x24” zones. The griddle zones have a temperature
range of 150oF to 450oF (65oC to 232oC) and will preheat to 400oF (204oC) in 12 minutes.

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b. 12”x24” Hot Plate for stock pot cooking (Not recommended for griddling). The hot plates are thermo-
statically controlled and have a temperature range of 250oF to 850oF (121oC to 454oC) and will preheat to
400oF (204oC) in 12 minutes
Section 1 - Description
c. Round Hot Plate for stock pot cooking. The twin hot plates have a 9” diameter and are controlled by 3-
heat (low, medium, high) switches.
Figure 1-3
Hot Plate
Figure 1-4
Round Hot Plate

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Page 4 Installation & Operations Manual 1189333 Rev 0 (03/07)
Section 1 - Description
2. Range Top Configurations
a. All purpose TOP RH36C1, RH36D1. The all purpose top consists of three 12”x 24” hot plates. The
all purpose top is not recommended for griddling
b. Multi-Purpose Top RH36C2, RH36D2 The multi purpose top consists of two 12”x 24” hot plates
and two 9” round hot plates. The multipurpose top is not recommended for gridling.
Figure 1-5
All Purpose Plate
Figure 1-6
Multi-Purpose Top

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c. Griddling Top RH36C3, RH36D3. the griddle top consists of one 36”x24” griddle plate.
d. Round Hot Plate Top RH36C4, RH36D4. The round hot plate top consists of six 9” hot plates.
Figure 1-7
Griddle Top
Figure 1-8
Round Hot Plate

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Section 1 - Description
e. Griddle/Round Hot Plate Top RH36C6, RH36D6. The griddle/round hot plate top consists of one
24”x24” griddle and two 9” round hot plates.
f. Griddle 12”x24” Hot Plate Top RH36C7, RH36D7. The griddle 12” x 24” hot plate top consists of
one 24” x24” griddle and one 12”x24” hot plate.
Figure 1-9
Griddle/Round Hot Plate
Figure 1-10
Griddle/Hot Plate

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NOTICE
Toastmaster (Manufacturer) reserves
the right to change specifications and
product design without notice. Such
revisions do not entitle the buyer to
corresponding changes, improvements,
additions or replacements for previously
purchased equipment.
Section 1 - Description
C. Specifications
OVEN RANGE MODELS SE36
Overall Dimensions
Width 36” (91.5cm)
Depth 38-3/4” (96.4cm)
Height 38-1/4” (97cm)
Net Weight
Model RH36C1 & MH36C1 569 lb (258 kg)
Model RH36C2 & MH36C2 515 lb (234 kg)
Model RH36C3 & MH36C3 588 lb(267 kg)
Model RH36C4 & MH36C4 455 lb (207 kg)
Model RH36C6 & MH36C6 515 lb (234 kg)
Model RH36C7 & MH36C7 545 lb (247 kg)
Model RH36D1 & MH36D1 569 lb (258 kg)
Model RH36D2 & MH36D2 515 lb (234 kg)
Model RH36D3 & MH36D3 588 lb (267 kg)
Model RH36D4 & MH36D4 497 lb (226 kg)
Model RH36D6 & MH36D6 515 lb (234 kg)
Model RH36D7 & MH36D7 545 lb (247 kg)
Shipping Weight
Model RH36C1 & MH36C1 610 lb (227 kg)
Model RH36C2 & MH36C2 570 lb (259 kg)
Model RH36C3 & MH36C3 610 lb(277 kg)
Model RH36C4 & MH36C4 485 lb (220 kg)
Model RH36C6 & MH36C6 570 lb (259 kg)
Model RH36C7 & MH36C7 545 lb (247 kg)
Model RH36D1 & MH36D1 569 lb (258 kg)
Model RH36D2 & MH36D2 515 lb (234 kg)
Model RH36D3 & MH36D3 588 lb (267 kg)
Model RH36D4 & MH36D4 497 lb (226 kg)
Model RH36D6 & MH36D6 515 lb (234 kg)
Model RH36D7 & MH36D7 545 lb (247 kg)
Construction ----------- Welded Angle Iron ----------
Finish: ---------- Stainless Steel Front Sides and Top ----------
---------- Aluminized Steel Back ----------
Electrical Specifications Refer to Section 5

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NOTES
Section 1 - Description

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SECTION 1
INSTALLATION
A. Inspect for Shipping Damage
All shipping containers should be examined for damage before and during unloading. This equipment was
carefully inspected and packaged at the factory. the freight carrier has assumed responsibility for its safe
transit and delivery. If equipment is received in damaged condition, either apparent or concealed, a claim
must be made with the delivering carrier.
1. Apparent Damage or Loss - If damage or loss is apparent it must be noted on the freight bill or express
receipt at the time of delivery, and must be signed by the carrier’s agent (driver). If this is not done , the
carrier may refuse the claim. The carrier will supply the necessary claim forms.
2. Concealed Damage or Loss - If damage or loss is NOT apparent until after equipment is unpacked, a
request for inspection of concealed damage must be made with the carrier within 15 days. The carrier will
make an inspection and will supply necessary claim forms. Be certain to retain all contents plus external and
internal packaging materials for inspection.
SECTION 2

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Section 2 - INSTALLATION
B. Inspect of Oven Range
The oven range can be shipped assembled or the range top module and the oven can be packed in separate
cartons. If the oven range is shipped assembled simply remove the metal banding straps and packing materi-
als and move it to the permanent location.
If the oven range is packed in two separate cartons and must be moved through a narrow passage follow the
Pre-Installation instructions located on the outside of the carton. If the oven range does not have to be moved
through a narrow doorway then simply remove the metal banding straps and packing materials and move
each carton to the permanent location. Use the following procedure to assemble the range top and oven
modules.
Figure 2-1

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C. Assembling (Stacking) the Oven Module and Range Module
1. Move the range top module and the oven module to the area of their permanent location as directed in the
previous Paragraph “B” or the Pre-installation Instructions on the outside of the shipping carton.
2. Remove the following (refer to Figure 2-1):
• Two drip pans
• Two side panels
• Back cover
• Front louvered panel located below control panel
3. Place range top module in position on oven module.
4. Attach range top to oven using two 5/16” hex bolts on each side of the oven (4 bolts total, furnished).
Refer to Figure 2-1
5. Thread jumper wire harness from range top through oven base frame opening and connect wires marked
201, 202 and 203 to terminal block as shown in Figure 2-1.
6. Remove all remaining packing materials.
7. On Marine Oven Ranges bolt the oven range to the floor/deck using the leg brackets.
D. Electrical Connection
1. Remove the right side panel and the front louvered panel located below the control panel if they have not
already been removed.
2. Remove knockout plate located below terminal block on oven floor as shown in Figure 2-1. Knockout
desired hole in knockout plate. Reassembled knockout plate to floor of oven.
3. Connect main power wires from circuit breaker to terminal block as shown in Figure 2-1.
4. Reinstall all panels and drip pans that were removed.
E. Initially Clean the Griddle and/or 12” x 24” Hot Plate(s)
1. Remove the rust preventative material from the surface with a nonflammable grease solvent.
2. Wash the surface with warm water and a mild detergent.
3. Rinse with a damp cloth and wipe dry.
4. Griddle must then be seasoned immediately. Refer to Section 3, Operation, for procedure to follow.
Section 2 - INSTALLATION

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F. Testing the Installation
1. Turn all range and oven controls to the OFF position.
2. Turn main power disconnect switch to ON
3. Check range top components by turning on one control at a time starting at the left side of the control
panel. Check that the component is starting to heat and then turn it off.
4. Check the oven controls.
a. Deck oven - Set thermostat control at 300°F (149°C). turn both the upper and lower heating element
switches to LOW. Check that both the upper and lower elements are starting to heat and then turn them
to OFF.
b. Convection oven - Set thermostat control to 300°F(149°C). Push fan switch LOW position. Turn oven
power switch ON. After a few minutes open oven door and check for heat. If oven is heating turn all
controls to OFF
G. Marine Oven Range Installation on Curb
1. Installation of Oven Range on metal curb (shipped separately)
a. Bolt or weld base flange of metal curb (P/N33669) to floor of ship. See figure 2-2.
b. Position oven range on curb as shown in figure 2-3.
c. Remove oven side covers and use existing mounting holes to bolt oven range to top flange of curb.
2. Installation of Oven Range on existing curb.
a. Existing curb must be ventilated as shown on metal curb in Figure 2-3. The opening for circulation
must equal 8 square ft. (0.74 square meters).
b. Remove oven side covers and use existing mounting holes to bolt oven range to top of curb.
Section 2 - INSTALLATION

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Installation & Operations Manual 1189333 Rev 0 (03/07) Page 13
Figure 2-4
Section 2 - INSTALLATION
H. Dimension Drawings

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Page 14 Installation & Operations Manual 1189333 Rev 0 (03/07)
Section 2 - INSTALLATION
Figure 2-5

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I. COMPONENT FUNCTION AND LOCATION
A. OVEN BASE Module - either a convection oven or deck oven base.
Convection Oven heating element located on side of oven cavity with the blower fan.
Deck Oven has a heating element at both the top and bottom of the oven cavity.
B. OVEN CONTROL PANEL - All Oven operating controls and indicators.
C. RANGE TOP - Configured six different ways which consist of griddle, round hot plate, and/or 12” x
24” hot plate.
D. RANGE TOP CONTROL PANEL - Contains all operator controls for range top operation
E. GREASE TROUGHS - In front and behind the Range Top cooking surfaces. (Grease chutes
provide drainage into the grease drawers)
F. GREASE DRAWERS - Containers for grease draining through the grease chutes from grease
troughs.
G. VENT DAMPER CONTROL - Controls the amount of moisture that can be vented from the oven.
Figure 3-1
Convection
SECTION 2
OPERATION
SECTION 3

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Section 3 - OPERATION
II. Control Functions and Locations
A. Convection Oven Control Panel
Figure 3-2
Convection Control Panel
1. Temperature Thermostat Control - adjustable from 150°F to 450°F(65°C to 232°C). The thermostat is
also provided with ON/OFF position. The oven will preheat to 450°F(232°C) in 15 minutes.
2. Heating Light - Amber light signals when oven is coming up to set temperature and heating element is
energized.
3. Power Switch - turns ON or OFF.
4. On Light - Green light signals when power is on.
5. Timer - Adjustable from 6 to 120 minutes.
6. Fan Switch - turns fan to LOW or HIGH speed and turns fan OFF. If fan switch is turned OFF the
heating element will not heat. Fan switch must be positioned in LOW or HIGH for oven to function.
7. Fuse Holders - Contains fuses.