OPERATION MANUAL
RESTAURANT SERIES EQUIPMENT: SALAMANDER, CHEESEMELTER, & STOCKPOT
SERIES: BPSBi, BPCMi, BPSP
B U I LT BY C R A F T S M E N . T E S T E D BY T I M E ®.
C-SERIES OPERATION MANUAL
C-SERIES RESTAURANT EQUIPMENT
Models:
BPSP – Stockpot
BPCMi – Cheese Melter
BPSBi – Salamander
CAUTION
Bakers Pride Oven Company, LLC is a wholly owned
subsidiary of Standex International Corporation.
All gas operated Bakers Pride® cheese melters and
salamanders are intended for use with the type of gas
specified on the rating plate and for installation will be in
accordance with National Fuel Gas Code ANSI Z223.1
(latest edition).
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.
NOTICE
Instructions to be followed in the event the user
smells gas must be posted in a prominent location
in the kitchen area. This information shall be
obtained from the local gas supplier.
WARNING
FOR YOUR SAFETY: Do not store or use gasoline
or other flammable vapors or liquids in the vicinity
of this or any other appliance.
Please retain this manual for future references.
This equipment is design engineered for commercial
use only.
WARNING
IMPORTANT INSTRUCTIONS: After the gas
supply has been connected to your unit, it is
extremely important to check piping for possible
leaks. To do this, use soap and water solution or
solutions that are expressly made for this purpose.
DO NOT USE matches, candles, flames, or other
sources of ignition since these methods are
extremely dangerous. Post in a prominent location
instructions to be followed in the event you smell
gas. Obtain these instructions from your local gas
supplier.
BAKERS PRIDE OVEN COMPANY, LLC.
1307 N. Watters Rd., Suite 180
Allen, TX 75013
Phone: 800.527.2100 | Fax: 914.576.0605 | www.bakerspride.com
P/N 373712 06/17
RESTAURANT SERIES OPERATION MANUAL
TABLE OF CONTENTS
INSTALLATION INSTRUCTIONS
OPERATING INSTRUCTIONS
1
2
MAINTENANCE INSTRUCTIONS
4
WARRANTY6
• Installation of the equipment should be performed
by qualified, certified, and authorized personnel who
are familiar and experienced with local installation
codes.
• Installation must conform with local codes, or in the
absence of local codes, the National Fuel Gas Code,
ANS1 Z223.1 (latest edition). In Canada, installation
should conform to installation codes for gas
burning appliances and equipment standard CAN/
CGA-B149.1 or the Propane installation code, CAN/
CGA-B149.2, as applicable.
INSTALLATION INSTRUCTIONS
• Before Installation please read instructions
completely and carefully.
• Do not remove permanently affixed labels, warnings
or plates from the product.
• Electrical wiring to the appliance must be electrically
grounded in accordance with local codes or in the
absence of local codes with the National Electrical
Code ANSI/NFPA 70, or the Canadian Electrical
Code, CSA C22.2, as applicable.
Shipping Damage Claim Procedure
The equipment is inspected and crated carefully
by skilled personnel before leaving our factory.
The transportation company assumes full
responsibility for safe delivery upon acceptance of
this equipment. If shipment arrives damaged:
• A manual gas shut-off valve must be installed in
the gas supply line ahead of the appliance and gas
pressure regulator for safety and ease in servicing.
• The gas pressure regulator supplied must be installed
on the appliance prior to connecting the equipment
to the gas line. Failure to install a regulator could
be potentially hazardous and will void the appliance
warranty.
1. Visible loss or damage: Note on freight bill or
express delivery and signed by person making
delivery.
2. File claim for damages immediately:
Regardless of extent of damages.
• The appliance and its individual shut off valve must
be disconnected from the gas supply piping system
during any pressure testing of that system at test
pressures in excess of 1/2 psi (3.45kpa).
3. Concealed loss or damage: If damage is
noticed after unpacking, notify Transportation
Company immediately and file “Concealed
Damage” claim with the transportation carrier.
This should be done within fifteen (15) days
from the date delivery and receipt of goods.
Retain container for inspection.
• The appliance must be Isolated from gas supply
piping system, by closing its individual manual shut
off valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than
1/2 psi (3.45kpa)
• Please observe all local and national codes and
ordinances
1
RESTAURANT SERIES OPERATION MANUAL
OPERATING INSTRUCTIONS
Operating Instructions
Rating Plate
Operation of this equipment must be performed by
qualified or authorized personnel who have read and are
familiar with the functions of the equipment.
Information on this plate includes the model, serial
number, BTU / hour input of the burners, operating
gas pressure in inches WC, and whether the
appliance is orificed for natural or propane gas. When
communicating with factory about a unit or requesting
for special parts or information, rating plate data is
essential for proper identification.
Maintenance
To perform maintenance and repairs of the appliance,
please contact the factory, the factory representative, or
the nearest authorized local service company.
CAUTION
Appliances must be connected only to the type of
gas identified on the rating plate.
Clearances
The appliance area must be kept free and clear of all combustibles.
Equipment
Manual Griddle
Thermostatic Griddle
Radiant Char Broiler
Hot Plate
Stock Pot Range
Lava Rock Char Broiler
Cheese Melter
Salamander
Bakers Pride Model
BPMG-C
BPTG-C
BPRB-C
BPHP-C
BPSP-C
BPEB-C
BPCM
BPSB
Combustible
Rear
8”
8”
N/A
8”
17”
8”
4”
4”
Non-Combustible
Sides
10”
10”
N/A
10”
15”
10”
4”
4”
Air Supply And Ventilation
Rear
0”
0”
0”
0”
0”
0”
0”
0”
Sides
0”
0”
0”
0”
0”
0”
0”
0”
be checked during installation. Air openings or baffles
may have to be provided in the room, if pilot or burner
outage problem persists.
The area in front of, around and above the appliance
must be kept clear to avoid any obstruction of the flow of
combustion and ventilation air.
Gas Connection
Adequate clearance must be maintained around the
appliance for easy servicing.
The gas supply (service) line must be the same size or
greater than the inlet line of the appliance. Appliances
use a 3/4” NPT inlet. Sealant on all pipe joints must be
resistive to LP gas.
Provision should be made for any commercial, heavy
duty cooking appliance exhaust combustion waste
products to the outside of the building. Usual practice
is to place the appliance under an exhaust hood, which
should be constructed in accordance to the local codes.
Manual Shut Off Valve
This installer supplied valve must be in the gas service
line ahead of the appliance regulator in the gas
stream and in a position accessible in the event of an
emergency.
Strong exhaust fans in this hood or in the overall air
conditioning system can produce a slight vacuum in
the room and / or cause air drafts, either of which can
interfere with the pilot or burner performance and
could be difficult to diagnose. Air movement should
2
RESTAURANT SERIES OPERATION MANUAL
OPERATING INSTRUCTIONS
Pressure Regulator
the factory, effectively matching them to sea level
conditions. Adjustments and calibrations to assure
proper operation may be necessary on installation to
meet local conditions, low gas characteristics; correct
possible problems caused by rough handling or vibration
during shipment and are to be performed only by
qualified service personnel. These adjustments are the
responsibility of the customer and / or dealer and are
not covered by our warranty.
Commercial cooking equipment must have a pressure
regulator on the incoming service line for safe and
efficient operation, since service pressures may fluctuate
on local demand. A pressure regulator is packed inside
every gas appliance.
NOTICE
Failure to install the pressure regulator will void
the appliance warranty.
Check all gas connections for leaks with a soapy water
solution before lighting any pilots.
Lighting & Shutdown
The regulators supplied will have 3/4” inlet/outlet
openings and are adjusted at the factory for 5” WC
(natural gas) or 10” WC (propane gas) depending on
customer’s ordering instructions. Prior to connecting the
regulator, check the incoming line pressure, as these
regulators can only withstand a maximum pressure of
1/2’’ psi (14” WC). If the line pressure is beyond this
limit, a step-down regulator will be required.
•Turn all valves to OFF position.
•Wait for 5 minutes.
•Turn pilot valve(s) adjusting screw counter
clockwise, then light standing pilot and adjust flame
1/4 inch high.
•Turn ON gas valve(s) to light main burner.
The arrow shown on the bottom of the regulator body
shows the gas flow direction, it should point downstream
to the appliance. The red air vent cap on the top is part
of the regulator and should not be removed.
•For complete shutdown, shut OFF gas valve(s) and
turn pilot valve(s) adjusting screw clockwise to shut
off gas to the pilot(s).
Any adjustments to the regulator should be made
by qualified service personnel only with the proper
equipment.
•Clean the griddle surface thoroughly with hot,
soapy water to remove factory applied protective oil
coating.
Connections
•Rinse with a mixture of 1/4 cup vinegar to one quart
water.
Before First Use
Please check installer supplied intake pipes visually
and / or blow them with compressed air to clear any
dirt particles, threading chips or any other foreign
matter before installing a service line. When gas
pressure is applied, these particles could clog orifices.
All connections must be sealed with a joint compound
suitable for LP gas, and all connections must be tested
with a soapy water solution before lighting any pilots.
•Spread unsalted solid shortening or liquid frying
compound evenly over the entire griddle surface.
•Turn all griddle burners to medium and wait until
the shortening begins to smoke, then turn the
burners OFF.
•Rub the now melted shortening into the griddle
surface with burlap, moving in the direction of
the surface’s polish marks and covering the entire
surface.
Initial Pilot Lighting
All appliances are adjusted and tested before leaving
CAUTION
•Allow the griddle to cool.
•When the griddle is cool after the second seasoning,
wipe it with a thin film of shortening or cooking oil.
When lighting pilots and checking for leaks, do
not stand with your face close to the combustion
chamber.
3
RESTAURANT SERIES OPERATION MANUAL
MAINTENANCE INSTRUCTIONS
Cleaning & Maintenance
Stainless Steel
Any equipment works better and lasts longer when
maintained properly. Cooking equipment is no
exception. Your appliance must be kept clean too on a
daily basis.
All Stainless Steel body parts should be wiped regularly
with hot soapy water during the day and with a liquid
cleaner designed for this material at the end of each
day. DO NOT USE steel wool, abrasive cloth, or powders
to clean Stainless surfaces. If it is necessary to scrape
Stainless steel to remove encrusted materials, soak in
hot water to loosen the material, then use a wood or
nylon scraper. DO NOT USE a metal knife, spatula, or
any other metal tool to scrape Stainless Steel. Scratches
are almost impossible to remove.
Daily Maintenance
Open Burners
1.Remove all top grates.
2.Lift off the burner heads and venturies by raising
the head slightly, sliding to the rear of the range
and lifting upwards.
•Wash with hot, soapy water, then rinse with vinegar
and water.
3.Wash off the above in hot soapy water.
4.Re-install burner parts in the reverse order.
•Rinse again with clear water.
Griddles
•Re-oil with shortening or liquid frying compound.
1.Scrape with a nylon griddle scraper to remove the
cooked spills. When absolutely necessary use a
fine-grained stone to scrape.
•DO NOT FLOOD A HOT GRIDDLE WITH COLD
WATER. This could cause warping and griddle plate
to crack.
2.Wipe away any griddle stone dust and food particles
with burlap.
Ovens
•Remove the baking racks. Wash in hot soapy water,
and replace after the oven is fully cleaned.
3.Wash with hot, soapy water, then rinse with vinegar
and water.
•Remove the oven bottom by lifting it out from the
front, then sliding forward, out of the oven.
4.Rinse again with clear water.
5.Re-oil with shortening or liquid frying compound.
•Scrape off any food particles with a nylon griddle
scrapper. Be very careful about scratching the
porcelain finish on the oven liner panels.
6.DO NOT FLOOD A HOT GRIDDLE WITH COLD
WATER. This could cause warping and griddle plate
to crack.
•Wash all the above with hot soapy water, then
reassemble.
•Baked on spills may be loosened and stubborn
stains removed with ordinary household ammonia
and scrubbing with a nylon pad in a cold oven only.
•Do not allow spray type oven cleaners to come into
contact with the temperature probe in the oven.
•After cleaning the oven, rinse well with 1/4 cup
of vinegar to one quart of clean water solution
to neutralize any caustic residue of the cleaning
compound. Wipe dry.
4
RESTAURANT SERIES OPERATION MANUAL
MAINTENANCE INSTRUCTIONS
Periodic Cleaning
Check the ventilation system periodically to see that
nothing has fallen down into the stub back, high riser or
high shelf exhaust vents. Lubricate the pivot pins of the
WARNING
Contact the factory, factory representative or a
local service company to perform all Maintenance
and Service Repairs.
oven door hinge where the right and left arms connect
to the door. Use lubricating oil. Ensure your appliance
is checked by a qualified technician once a year for
efficient operation of the appliance.
Stainless Steel
All stainless steel body parts should be wiped regularly
with hot soapy water during the day and with a liquid
cleaner designed for this material at the end of each
day. DO NOT USE steel wool, abrasive cloth, or powders
to clean stainless surfaces. If it is necessary to scrape
stainless steel to remove encrusted materials, soak in
hot water to loosen the material, then use a wood or
nylon scraper. DO NOT USE a metal knife, spatula, or
any other metal tool to scrape stainless steel. Scratches
are almost impossible to remove.
5
RESTAURANT SERIES OPERATION MANUAL
BAKERS PRIDE LIMITED WARRANTY
WHAT IS COVERED This warranty covers defects in material and workmanship under normal use, and applies only to the original purchaser
providing that:
• The equipment has not been accidentally or intentionally damaged, altered or misused;
• The equipment is properly installed, adjusted, operated and maintained in accordance with National
and local codes and in accordance with the installation instruction provided with the product;
• The serial number rating plate affixed to the equipment has not been defaced or removed.
WHO IS COVERED This warranty is extended to the original purchaser and applies only to equipment purchased for use in the U.S.A.
COVERAGE PERIOD Cyclone Convection Ovens: BCO Models: One (1) Year limited parts and labor; (1) Year limited door warranty.
GDCO Models: Two (2) Year limited parts and labor; (2) Year limited door warranty.
CO11 Models: Two (2) Year limited parts and labor; (5) Year limited door warranty.
All Other Products: One (1) Year limited parts and labor. Warranty period begins the date of dealer invoice to customer
or ninety (90) days after shipment date from Bakers Pride - whichever comes first.
WARRANTY This warranty covers on-site labor, parts and reasonable travel time and travel expenses of the authorized service
COVERAGE
Representative up to (100) miles, round trip, and (2) hours travel time. The purchaser, however, shall be responsible for
all expenses related to travel, including time, mileage and shipping expenses on smaller counter models that may be
carried into a Factory Authorized Service Center, including the following models: PX-14, PX-16, P18, P22S, P24S, PD-4,
PDC, WS Series and BK-18.
EXCEPTIONS All removable parts in Bakers Pride® commercial cooking equipment, including but not limited to: Burners, Grates,
Radiants, Stones and Valves, are covered for a period of SIX MONTHS. All Ceramic Baking Decks are covered for a
period of THREE MONTHS. The installation of these replacement decks is the responsibility of the purchaser. The
extended Cyclone door warranty years 3 through 5 is a parts only warranty and does not include labor, travel, mileage or
any other charges.
• Negligence or acts of God,
EXCLUSIONS
• Failures caused by erratic voltages or gas supplies,
• Thermostat calibrations after (30) days from
equipment installation date,
• Unauthorized repair by anyone other than a Bakers
Pride Factory Authorized Service Center,
• Thermostats and safety valves with broken capillary
tubes,
•Fuses,
• Char-broiler work decks and cutting boards,
• Tightening of conveyor chains,
• Air and Gas adjustments,
• Adjustments to burner flames and cleaning of pilot
burners,
• Damage in shipment,
• Tightening of screws or fasteners,
• Light bulbs,
• Accessories — spatulas, forks, steak turners, grate
lifters, oven brushes, scrapers, peels. etc.,
• Alteration, misuse or improper installation,
• Freight — other than normal UPS charges,
• Glass doors and door adjustments,
• Ordinary wear and tear.
INSTALLATION Leveling and installation of decks as well as proper installation and check out of all new equipment —per appropriate
installation and use materials — is the responsibility of the dealer or installer, not the manufacturer.
REPLACEMENT PARTS
Bakers Pride genuine Factory OEM parts receive a (90) day materials warranty effective from the date of installation by a
Bakers Pride Factory Authorized Service Center.
This Warranty is in lieu of all other warranties, expressed or implied, and all other obligations or liabilities on the manufacturer’s part. Bakers Pride
shall in no event be liable for any special, indirect or consequential damages, or in any event for damages in excess of the purchase price of the unit.
The repair or replacement of proven defective parts shall constitute a fulfillment of all obligations under the terms of this warranty.
Form #U4177A 1/07
6
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For Warranty Service and/or
Parts, this information is required.
Model Number
Serial Number
NOTES
7
Date Purchased
Food Service Equipment Group
The Standex Food Service Equipment Group (FSEG) is a manufacturer of innovative commercial food
service equipment offering a wealth of refrigeration and cooking expertise. Products include walk-in
coolers and freezers; hot and cold display cabinets, cases, and storage systems; commercial ovens,
rotisseries, and cooking equipment; and rotary vane pumps.
Ask your sales representative about how the power of all Standex brands can work for you.
www.standex.com/segments/food-service
Be sure to keep up with new product announcements
and events on social media!
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