Rotisserie Oven
MODEL SRR
Operation and Installation Manual
T empe ra ture
P o we r
Smoker
SS-OM-001.02
Revised 8/01/13
BKI LIMITED WARRANTY
2812 Grandview Dr. • Simpsonville, SC 29680 • USA
(864) 963-3471 • Toll Free: (800) 927-6887 • Fax: (864) 963-5316
WHAT IS COVERED
This warranty covers defects in material and workmanship under normal use, and applies only to the original
purchaser providing that:
អ The equipment has not been accidentally or intentionally damaged, altered or misused;
អ The equipment is properly installed, adjusted, operated and maintained in accordance with national and local
codes, and in accordance with the installation and operating instructions provided with this product.
អ 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
អ Warranty claims must be received in writing by BKI within one (1) year from date of installation or within
one (1) year and three (3) months from data of shipment from the factory, whichever comes first.
អ COB Models: One (1) Year limited parts and labor.
អ COM Models: Two (2) Year limited parts and labor. COM convection ovens also have a two (2) year door
warranty.
អ CO1 Models: Two (2) Year limited parts and labor. Five (5) Year limited door warranty.
អ BevLes Products: Two (2) Year limited parts and labor.
អ Warranty period begins the date of dealer invoice to customer or ninety (90) days after shipment date
from BKI, whichever comes first.
WARRANTY COVERAGE
This warranty covers on-site labor, parts and reasonable travel time and travel expenses of the authorized
service representative up to (100) miles round trip and (2) hours travel time and performed during regular,
weekday business hours.
EXCEPTIONS
Any exceptions must be pre-approved in advance and in writing by BKI. The extended door warranty on convection
ovens years 3 through 5 is a parts only warranty and does not include labor, travel, mileage or any other charges.
EXCLUSIONS
អ Negligence or acts of God,
អ Thermostat calibrations after (30) days from equipment installation date,
អ Air and gas adjustments,
អ Light bulbs,
អ Glass doors and door adjustments,
អ Fuses,
អ Adjustments to burner flames and cleaning of pilot burners,
អ Tightening of screws or fasteners,
អ Failures caused by erratic voltages or gas suppliers,
អ Unauthorized repair by anyone other than a BKI Factory Authorized Service Center,
អ Damage in shipment,
អ Alteration, misuse or improper installation,
អ Thermostats and safety valves with broken capillary tubes,
អ Freight – other than normal UPS charges,
អ Ordinary wear and tear,
អ Failure to follow installation and/or operating instructions,
អ Events beyond control of the company.
INSTALLATION
Leveling, 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
BKI genuine Factory OEM parts receive a (90) day materials warranty effective from the date of installation by a
BKI Factory Authorized Service Center.
Warranty is in lieu of all other warranties, expressed or implied, and all other obligations or liabilities on the
manufacturer’s part. BKI 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.
SS-OM-001.02
Revised 8/01/13
SRR Rotisserie Oven
Table of Contents
Table of Contents
Table of Contents......................................................................................................................................................... 1
Introduction .................................................................................................................................................................. 2
Safety Precautions .................................................................................................................................................... 2
Safety Signs and Messages.................................................................................................................................. 2
Specific Precautions.............................................................................................................................................. 3
Safe Work Practices.............................................................................................................................................. 3
Safety Labels......................................................................................................................................................... 5
Health And Sanitation Practices ................................................................................................................................ 5
Health And Sanitation Practices ................................................................................................................................ 6
Food Handling ....................................................................................................................................................... 6
Storage of Raw Meats........................................................................................................................................... 6
Coding Cooked Foods .......................................................................................................................................... 6
Storage of Prepared Foods................................................................................................................................... 6
Operation ...................................................................................................................................................................... 7
Controls and Indicators.............................................................................................................................................. 7
Hardware Controls ................................................................................................................................................ 7
Push Button Control Programming ....................................................................................................................... 8
Cooking ................................................................................................................................................................. 9
Viewing Actual and Set Temperatures.................................................................................................................. 9
Preparing and Loading Chickens ............................................................................................................................ 10
Trussing Chickens............................................................................................................................................... 10
V-Spits ................................................................................................................................................................. 11
Meat Forks .......................................................................................................................................................... 12
Baskets................................................................................................................................................................ 12
Optional Wood Smoker ........................................................................................................................................... 13
Installation .................................................................................................................................................................. 14
Unpacking and Handling ......................................................................................................................................... 14
Location and Clearance........................................................................................................................................... 14
Extraction................................................................................................................................................................. 14
Wiring....................................................................................................................................................................... 14
General Guidelines.............................................................................................................................................. 14
Guidelines for European FoodService Equipment.............................................................................................. 18
Operating ................................................................................................................................................................. 18
Safety Cut-Out..................................................................................................................................................... 18
Maintenance ............................................................................................................................................................... 19
Scheduled Maintenance .......................................................................................................................................... 19
Oven Cleaning (Daily) ......................................................................................................................................... 19
Troubleshooting ....................................................................................................................................................... 21
Accessories ................................................................................................................................................................ 22
Wiring Diagrams ........................................................................................................................................................ 23
Notes ........................................................................................................................................................................... 29
1
SRR Rotisserie Oven
Introduction
Introduction
Your BKI SRR is a thermostatically controlled rotisserie oven. It utilizes a revolving mechanism and heating elements that ensure
even product cooking. A cook time and temperature control and switches are provided to allow for quick setup and operation.
Removable components allow for easy maintenance and cleaning.
The BKI name on this unit represents the finest in engineering, manufacturing and quality. It has been designed to use commercialgrade materials and manufactured by employees focused on quality standards. Attention to the operating instructions regarding
proper installation, operation, and maintenance will result in long lasting dependability to ensure the highest profitable return on your
investment.
PLEASE READ THIS ENTIRE MANUAL BEFORE OPERATING THE UNIT. If you have any
questions, please contact your BKI Distributor. If they are unable to answer your questions, phone
the applicable BKI Technical Services Department:
BKI North America: (864) 963-3471
BKI Europe: (44) 0870 9904242
Safety Precautions
Always follow recommended safety precautions listed in this manual. Below is the safety alert symbol. When you see this symbol on
your equipment, be alert to the potential for personal injury or property damage.
Safety Signs and Messages
The following Safety signs and messages are placed in this manual to provide instructions and identify specific areas where
potential hazards exist and special precautions should be taken. Know and understand the meaning of these instructions, signs,
and messages. Damage to the equipment, death or serious injury to you or other persons may result if these messages are not
followed.
This message indicates an imminently hazardous situation which, if not avoided, will result in death
or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided, could result in
death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided, may result in minor
or moderate injury. It may also be used to alert against unsafe practices.
This message is used when special information, instructions or identification are required relating
to procedures, equipment, tools, capacities and other special data.
2
SRR Rotisserie Oven
Introduction
Specific Precautions
Equipotential Ground Plane
When a high current flows through a conductor, differences in potential appear between the
conductor and nearby metallic surfaces near the equipment. As a result, sparks may be
produced between the equipment and surrounding metal surfaces. These sparks could
cause serious injury, damage, or fire.
BKI provides an Equipotential ground terminal for the connection of a bonding conductor
after the installation of the equipment per lEC60417-1. This terminal is located on the drive
side of the oven base and is marked with this symbol.
Full Disconnection for IEC / CE Regulations
In accordance with Local and/or National wiring codes, the installer must provide a means
of full disconnection for overvoltage Category III conditions. An IEC approved cord and
plug combination will meet this requirement.
Units not provided with a cord and plug, do not meet this requirement. In accordance with
Local and/or National wiring codes, the installer must provide the means of full
disconnection.
Safe Work Practices
Wear Safe Clothing Appropriate To Your Job
Always wear your insulated mitts when handling hot oven parts or touching any hot
metal surface. If you lose or damage your mitts, you can buy new ones at your local
restaurant equipment supply store or from your local BKI Distributor.
Always wear non-skid shoes when working around the oven or any other equipment.
Never wear loose clothing such as neckties or scarves while operating this equipment.
Keep loose hair tied back or in a hair net while operating this equipment.
Always wear appropriate personal protection equipment during the cleaning process
to guard against possible injury.
WARNING – DANGEROUS VOLTAGE
This equipment uses high voltage. Serious injury can occur if you or any untrained or
unauthorized person installs, services, or repairs this equipment. Always Use an
Authorized Service agent to Service Your Equipment.
3
SRR Rotisserie Oven
Introduction
Keep this manual with the Equipment
This manual is an important part of your equipment. Always keep it near for easy
access. If you need to replace this manual, phone the applicable BKI Technical
Services Department:
BKI North America: (864) 963-3471
BKI Europe: (44) 0870 9904242
Protect Children
Keep children away from this equipment. Children may not understand that this
equipment is dangerous for them and others.
NEVER allow children to play near or operate your equipment.
Keep Safety Labels Clean and in Good Condition
Do not remove or cover any safety labels on your equipment. Keep all safety labels
clean and in good condition. Replace any damaged or missing safety labels. Refer to
the Safety Labels section for illustration and location of safety labels on this unit. If you
need a new safety label, obtain the number of the specific label illustrated on page 5,
then phone the applicable BKI Technical Services Department:
BKI North America: (864) 963-3471
BKI Europe: (44) 0870 9904242
Be Prepared for Emergencies
Be prepared for fires, injuries, or other emergencies.
Keep a first aid kit and a fire extinguisher near the equipment. You must use a 40pound Type BC fire extinguisher and keep it within 25 feet of your equipment.
Keep emergency numbers for doctors, ambulance services, hospitals, and the fire
department near your telephone.
Know your responsibilities as an Employer
• Make certain your employees know how to operate the equipment.
• Make certain your employees are aware of the safety precautions on the
equipment and in this manual.
• Make certain that you have thoroughly trained your employees about operating the
equipment safely.
• Make certain the equipment is in proper working condition. If you make
unauthorized modifications to the equipment, you will reduce the function and
safety of the equipment.
4
SRR Rotisserie Oven
Introduction
Safety Labels
Tem peratur e
Power
Smoker
5
SRR Rotisserie Oven
Introduction
Health And Sanitation Practices
BKI Rotisserie Ovens are engineered and manufactured to comply with all health regulations and certified to the latest NSF
standards. You must operate the equipment properly, using only quality products and use meat thermometers to insure meats are
thoroughly cooked.
Food Handling
•
Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.
•
Clean and sanitize all utensils and surfaces that have been in contact with raw products. Clean and sanitize the meat forks
or baskets between cooking.
•
Never place cooked meats on the same surfaces used to prepare raw meats, unless the area has been thoroughly
cleaned and sanitized.
Storage of Raw Meats
•
Designate an area or shelf strictly for the storage of all raw meats to be used in the rotisserie.
•
Raw product must always be stored at temperatures below 38° F (3° C.).
•
Never store or mix raw foods above cooked foods, as this is a health hazard. The drippings from raw foods contaminate
cooked or processed foods.
•
All chicken and chicken parts to be stored overnight must be thoroughly iced down and refrigerated.
Coding Cooked Foods
All products cooked during the day should be sold the same day. Follow your company’s procedures for the handling of any leftover
product.
Storage of Prepared Foods
•
Cold foods should be kept at or below 38° F (3° C.).
•
Hot foods must be maintained to meet local health codes, usually a minimum 145° F (63° C.).
6
SRR Rotisserie Oven
Operation
Operation
Controls and Indicators
7
5
1
2
3
4
6
4
Temperature
Power
3
2
Power
Smoker
Smoker
1
PUSH BUTTON CONTROLS
ROTARY DIAL CONTROLS
Hardware Controls
Item #
1
Description
Rotor Switch
2
Wood Smoker Switch
(Optional)
3
Main Power Isolator
Light
Main Power Switch
4
5
Timer & Temperature
Controller
6
Thermostat
7
Timer, 120 minute
Function
Depressing the switch allows the operator to “jog” the rotor position when the door is
open. Releasing the switch stops the rotor.
If installed, turns power on or off to the optional wood smoker heater. When placed
in the on position the wood smoker heats to generate smoke when presoaked wood
is placed in the smoker cup. When placed in the off position, power is removed from
the wood smoker heater.
This light illuminates to indicate that power is being applied to the oven from the Main
Power Isolator (Circuit Breaker).
Turns power on or off to the entire unit. When placed in the on position, the controller
is powered, lights illuminate and the rotor motor engages (if the door(s) is closed).
When placed in the off position, power is removed from the entire unit.
Used for operation of the oven. Adjustable temperature control maintains oven cavity
at programmed temperature. 4 adjustable timers turn off the heat and signal when
cook time has elapsed.
Adjustable Thermostat maintains oven cavity at the set temperature. Rotate knob
until indicator aligns with the desired oven temperature.
Rotate knob until indicator aligns with desired cook time. Timer starts automatically.
When set time as elapsed an audible alarm sounds until the knob is rotated counter
clockwise to the off position.
7
SRR Rotisserie Oven
Operation
Push Button Control Programming
Timer Programming
Display
Temperature
Display Key
Alarm Cancel
Key
Timer LED's
Timer LED's
1
Timer Key 1
& DOWN Key
2
Timer
Key 2
3
4
Timer
Key 3
Timer Key 4
& UP Key
To enter timer programming, press and hold the Alarm Cancel Key for 3 seconds. “Prog” will appear in the Display. NOTE:
Programming mode will exit automatically if no keys are pressed within 2 minutes.
Press the Timer Key (1 thru 4) corresponding to the independent selected timer. NOTE: The Display will alternate between “ti-z”
and either “xx:xx” or “xHxx”. NOTE: “xx:xx” is displayed if the time value is less than one hour and “xHxx” is displayed if the time
value is one hour or more. Where “z” is the Timer Key number and “x” is the time value.
Adjust the time up or down using the DOWN (key 1) or UP (key 4) Keys. The longer the button is held, the faster the time will
scroll.
Once the desired time is reached, press the Alarm Cancel Key to accept the time. NOTE: The Display will now alternate between
“PrEx and either “xx:xx” or “xHxx”. NOTE: “xx:xx” is displayed if the time value is less than one hour and “xHxx” is displayed if the
time value is one hour or more. Where “PrE” is the pre-alarm and “x” is the time value.
If a pre-alarm is desired, use the DOWN (key 1) or UP (key 4) Keys to set the desired pre-alarm time. If no pre-alarm is desired
leave or set the time to :00.
Once the desired time is reached, press the Alarm Cancel Key to accept the time.
To program another timer, press the desired Timer Key and repeat the above procedure.
To exit programming mode, press the Alarm Cancel Key. The Display will go to idle mode.
To cancel a timer program, select the specific Timer Key (1 thru 4), after the time starts to count down, press the specific Timer
Key (1 thru 4) three times.
8
SRR Rotisserie Oven
Operation
Temperature Programming
NOTE:
The SRR7 comes from the factory with a default temperature setting of 325°F. To change the setting, follow the steps outlined.
To enter temperature programming, press and hold the Temp Display Key for 3 seconds. “Prog” will appear in the display. NOTE:
Programming mode will exit automatically if no keys are pressed within 2 minutes.
Press either the DOWN (key 1) or UP (key 4) Key. The Display will show either “°F” or “°C” (degrees Fahrenheit or degrees
Celsius). Toggle between the temperature unit values by pressing the DOWN (key 1) or UP (key 4) Key.
Press the Temp Display Key to accept the value. NOTE: The Display will now alternate between “SEtt” and “XXXZ” where “SEtt”
stands for setting, “XXX” is the temperature and “Z” indicates the temperature unit of measure.
Adjust the temperature up or down using the DOWN (key 1) or UP (key 4) Keys. The longer the button is held, the faster the time
will scroll.
Once the desired temperature is reached, press the Temp Display Key to accept the time.
To exit programming mode, press the Temp Display Key. The display will go to idle mode.
Cooking
Turn the Power switch ON and allow the oven to preheat before loading product into the oven. During the preheat cycle, the
Display will show “Louu”. Once the preheat cycle is complete, the Display will show “rEdy”.
Load product into the oven and securely close the oven door.
Press the desired Timer Key (1 thru 4). The Timer LED above the selected Timer Key will flash and the Display will count down
the cook time from the programmed time.
After the specific timer function has completed, an audible alarm will sound. The Display and the specific Timer LED will blink and
the heating system will turn OFF. To de-activated the audible alarm, press the Alarm Cancel Key once.
Measure the internal temperature of the products to verify they are fully cooked. If the products are fully cooked, unload the oven.
NOTE: After de-activating the audible alarm, the Display and the specific Timer LED will still be blinking and the heating system
will still be OFF. To activate the heating system, press the specific Timer Key (1 thru 4) once. The heating system will not be
under a timer control.
To stop a cook cycle press and hold the active Timer Key for 3 seconds.
Viewing Actual and Set Temperatures
To view the actual oven temperature, press the Temp Display Key once. NOTE: “AXXX” will be displayed where “XXX” is the
actual temperature in the units specified.
To view the programmed temperature, press the Temp Display Key a second time within 5 seconds. NOTE: “PXXX” will be
displayed where “XXX” is the actual temperature in the units specified.
9
SRR Rotisserie Oven
Operation
Preparing and Loading Chickens
Trussing Chickens
It is recommended that whole chickens be trussed before cooking. Trussing holds the wings and legs of the chicken tightly against
the body. This improves the visual appeal of the chickens while they are cooking. In addition trussing keeps the chicken moist by
retaining more of the natural juices and helps prevent the wing tips from burning.
Using 6 ½” – 7” elastic ties, follow these simple steps to truss the chickens.
1. Fold wing tips back under the chicken.
3. Pull and twist the tie over the back of the
chicken to form an “X”. Make sure wing
tips are under tie.
2. With the back of the chicken up slip
the tie under the wings and pull back.
4. Turn the chicken over and pull the tie
over the ends of the legs.
10
SRR Rotisserie Oven
Operation
V-Spits
Up to four (4) whole chickens can be placed on a SRR-7 v-spit. Insert the single pin (pointed) end of the v-spit under the legs and
through the cavity of the trussed chicken as shown below. Orient the spit with the “V” toward the back bone of the chicken. The legs
and thighs of the chicken should be on the same side of the v-spit as the breast.
Make sure the chickens are evenly spaced on the v-spit. Do not place more than four chickens on a v-spit. Chickens that are
pushed tightly together on the v-spit will not brown properly during cooking leaving “blonde” areas where the two chickens were
touching.
The SRR-7 will hold up to 7 v-spits. When loading less than 7 spits, space the spits as evening as possible on the rotors.
Balancing the load on the rotors will extend the life of the rotor drive system. When loading only 2 or 3 spits DO NOT place them in
adjacent mounting locations on the rotors.
Load the first v-spit on the rotors as described below. Use the rotor jog button to advance the rotors while loading additional v-spits.
Make sure the rotor fits into
the slot in this v-spit pin
STEP 2
Insert double pins of v-spit
into outer spit mounting
holes in drive side
rotor disc.
STEP 1
Insert single pin of v-spit
into center spit mounting
hole in passive
side rotor disc.
STEP 3
Make sure spits are
level after installation.
PASSIVE SIDE
DRIVE SIDE
11
SRR Rotisserie Oven
Operation
Meat Forks
Up to five (5) chickens can be placed on a SRR-7 meat fork. Push the pointed end of the
meat fork through the whole as shown at right. Insert one point just below the leg/thigh joint
and the other point through the chest.
The SRR-7 will hold up to 7 meat forks. When loading less than 7 meat forks, space the meat
forks as evening as possible on the rotors. Balancing the load on the rotors will extend the life
of the rotor drive system. When loading only 2 or 3 meat forks, DO NOT place them in
adjacent mounting locations on the rotors.
Load the first meat fork on the rotors as described below. Use the rotor jog button to advance
the rotors while loading additional meat forks.
Make sure the rotor fits into
the slot in this meat fork rod.
STEP 1
Insert pointed end of meat fork
into outer spit mounting
holes in passive
side rotor disc.
STEP 2
Insert handle end of meat fork
into outer spit mounting
holes in drive side
rotor disc.
STEP 3
Make sure spits are
level after installation.
PASSIVE SIDE
DRIVE SIDE
Baskets
Baskets allow a wide range of products to be cooked in the SRR-7. In addition to whole chickens, chicken pieces, ribs, roasts and
others cuts of meat can be cooks in the baskets. When loading the baskets make sure the items to be cooked are not wider than
the basket. If items overhang the sides of the baskets they could catch on other baskets or components inside of the oven causing
the items to spill out of the basket and jam the rotor drive system.
Baskets insert into (6)
large diameter holes
in each rotor.
Make sure the rotor fits into
the slot in this basket pin.
STEP 1
Insert long pin of basket
into large diameter
hole in passive
side rotor.
STEP 2
Insert short pin of basket
into large diamemter
hole in drive side
rotor.
STEP 3
Make sure baskets are
level after installation.
PASSIVE SIDE
DRIVE SIDE
The SRR-7 will hold up to 6 baskets. When loading less than 6 baskets, space the baskets as evening as possible on the rotors.
Balancing the load on the rotors will extend the life of the rotor drive system. When loading only 2 or 3 baskets, DO NOT place
them in adjacent mounting locations on the rotors.
Load the first basket on the rotors as described below. Use the rotor jog button to advance the rotors while loading additional meat
forks.
12
SRR Rotisserie Oven
Operation
Optional Wood Smoker
The optional wood smoker gives the ability to cook products with an authentic smoked barbque flavor. Any type of wood, hickory,
mesquite, apple, etc., can be used in the smoker. It is recommended that wood chips, not chunks be used and that the wood be
soaked in water prior to being used in the smoker.
A very flavoraful product can be produced with the wood
smoker cooking a normal temperature and time, i.e. 325°F
[165°C] for 70 minutes. However, cooking at a lower
temperature for a longer period of time will allow the product
to absorb more of the smoking barbeque flavor.
The temperature of the wood smoker is preset at the factory.
The wood should smolder, not burn in the wood smoker.
Should the temperature need to be adjusted contact your
local BKI service agent.
WOOD
SMOKER
ON / OFF
SWITCH
Preheat the wood smoker before putting in wood chips. Turn
the wood smoker on at the same time the oven is turned on
to preheat.
WOOD
SMOKER
CUP
Using metal tongs or another utensil place pre-soaked wood
chips into the preheated smoker cup after product is loaded
in the oven.
Touching the wood smoker cup
surface could cause severe burns. Always use a metal
utensil to place wood chips into the smoker cup.
The amount of wood chips required depends on the product
cook time and the size of the wood chips. Additional wood
chips can be added to the smoker during the cook cycle as
required.
Smoke does not need to be generated during the entire cook cycle. After the surface temperature of the product being cooked
reaches approximately 145°F [60°C] the product will not absorb the smoke flavor as readily. Smoke generated after this point will
have little effect on the flavor of the cooked product.
Varying cooking time, cooking temperature and the amount of wood chips will effect the flavor of the cooked product. Experience
with the rotisserie oven and wood smoker will allow you to create the perfect smoked barbeque flavor in the products cooked in the
oven.
13
SRR Rotisserie Oven
Installation
Installation
Serious injury, equipment damage or death could result if attempting to install this oven yourself.
Ensure that an authorized BKI service agent installs the oven.
Unpacking and Handling
It is the owners’ responsibility to file all freight claims with the delivering truck line. Inspect all cartons and crates for damage as soon
as they arrive. If damage to cartons or crates is found, or if a shortage is found, note this on the bill of lading (all copies) prior to
signing.
If damage is found when the equipment is opened, immediately call the delivering truck line and follow up the call with a written
report indicating concealed damage to your shipment. Ask for an immediate inspection of your concealed damage item. Packaging
material MUST be retained to show the inspector from the truck line.
Remove all packing from the interior and exterior of the oven.
Location and Clearance
The oven must be mounted on a level surface capable of supporting the fully loaded oven. Refer to Chart 1 for oven weight.
Adequate clearance must be provided around the oven for safety, proper operation and ventilation. Refer to
Chart 1 for required minimum clearances. Note that these are minimum clearances. If the oven is to be permanently mounted near
other immovable objects additional clearance must be provided for connection and service of the oven on both sides.
All ventilation slots must be kept free from obstruction.
Extraction
Extraction is not a specific requirement for this type of equipment without the wood smoker option. Certain conditions, e.g.
installation in a confined space, temperature controlled environment, continuous use or high volume production cooking may require
the need for extra ventilation or extraction. Consult your local ventilation/extraction air conditioning company or contact the technical
services department at BKI.
Ovens equipped with the optional wood smoker will require extraction. Consult your local ventilation/extraction air conditioning
company.
Wiring
Electrocution, equipment failure or property damage could result if an unlicensed electrician
performs the electrical installation. Ensure that a licensed electrician perform the electrical
installation in accordance with applicable local and national codes.
General Guidelines
•
In the absence of local codes refer to the latest edition of one of the following:
•
•
•
National Electrical Code, ANSI/NFPA 70-20XX (USA) which can be obtained from:
The National Fire Protection Association
Batterymarch Park
Quincy, MA 02269
•
I.E.E. Wiring Regulations (Europe)
Verify that the power supply conforms to the electrical rating listed on the oven data plate.
Ensure that the equipment is grounded (earthed).
14
SRR Rotisserie Oven
Installation
Chart 1. Location and Clearance
SRR-7
Electrical:
Volts
208
240
208
240
230/400
1 in.
338
[841 mm]
Phase
1
1
3
3
3
Watts
8132
8976
8132
8976
8250
Amps
39.1
37.4
23.0
22.2
12.6
Wires
2+G
2+G
3+G
3+G
3+E+G
1 in.
3116
[789 mm]
11 in.
2916
[754 mm]
1 in.
402
[1029 mm]
Te mp e ra tu r e
Po we r
1 in.
3716
[941 mm]
Smoker
1 in.
308
[765 mm]
403
4 in.
[1035 mm]
Required clearances:
Left: 2 in. [50 mm]
Right: 20 in. [500 mm] for service access
Back: 2 in. [50 mm]
Front: 36 in. [914 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: 6 in. [255 mm] for air flow
4215
16 in.
[1091 mm]
Dimensions:
Height: 37 1/16 in. [941 mm]
Width: 40 1/2 in. [1029 mm]
Depth: 31 1/16 in. [789 mm]
Weight: 340 lb. [154 kg]
15
Crated Dimensions:
Height: 47 in. [1194 mm]
Width: 45 in. [1143 mm]
Depth: 42 in. [1067 mm]
3
Volume: 49.6 cu. ft. [1.41 m ]
Weight: 400 lb. [181 kg]
SRR Rotisserie Oven
Installation
SRR-14
Electrical:
Volts
Phase Watts Amps Wires
208
1
8132
39.1
2+G
240
1
8976
37.4
2+G
208
3
8132
23.0
3+G
240
3
8976
22.2
3+G
230/400
3
16500 25.2
3+E+G
Electrical specifications are for each oven cavity.
1 in.
338
[841 mm]
1 in.
3116
[789 mm]
1 in.
402
[1029 mm]
11 in.
2916
[754 mm]
Te mp e ra tu re
P o wer
Smoker
78 in.
[1982 mm]
Te mp e ra tu re
P o wer
Smoker
4 in.
[101 mm]
403
4 in.
[1035 mm]
Required clearances:
Left: 2 in. [50 mm]
Right: 20 in. [500 mm] for service access
Back: 2 in. [50 mm]
Front: 36 in. [914 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: 4 in. [101 mm] for air flow
1 in.
308
[765 mm]
Dimensions:
Height: 78 in. [1982 mm]
Width: 40 1/2 in. [1029 mm]
Depth: 31 1/16 in. [789 mm]
Weight: 680 lb. [308 kg]
SRR-5
16
Crated Dimensions:
Height: 88 in. [2235 mm]
Width: 45 in. [1143 mm]
Depth: 401/2 in. [1029 mm]
3
Volume: 92.8 cu. ft. [2.64 m ]
Weight: 750 lb. [340 kg]
SRR Rotisserie Oven
Installation
SRR-5
Electrical:
Volts
208
240
208
240
230/400
283
8 in.
[720 mm]
Phase
1
1
3
3
3
Watts
4987
5508
4987
5508
5070
Amps
24.0
23.0
14.1
13.6
7.8
Wires
2+G
2+G
3+G
3+G
3+E+G
1 in.
2516
[636 mm]
353
4 in.
[908 mm]
11 in.
2316
[602 mm]
1 in.
3116
[789 mm]
Te m pe r a tu r e
P o we r
Smoker
1 in.
248
[613 mm]
36 in.
[914 mm]
Required clearances:
Left: 2 in. [50 mm]
Right: 20 in. [500 mm] for service access
Back: 2 in. [50 mm]
Front: 31 in. [787 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: 6 in. [255 mm] for air flow
3615
16 in.
[939 mm]
Dimensions:
Height: 31 1/16 in. [941 mm]
Width: 35 3/4 in. [1029 mm]
Depth: 25 1/16 in. [789 mm]
Weight: 260 lb. [118 kg]
17
Crated Dimensions:
Height: 41 in. [1194 mm]
Width: 40 in. [1143 mm]
Depth: 36 in. [1067 mm]
3
Volume: 34.2 cu. ft. [0.97 m ]
Weight: 320 lb. [145 kg]
SRR Rotisserie Oven
Installation
Guidelines for European FoodService Equipment
Note: - A method of disconnection from the main supply having a contact separation of least 3mm in all poles must be
incorporated in the fixed wiring.
•
It is recommended that an R.C.D. with a 30ma trip and contact rating be specified to suit the equipment current and
installed adjacent to the equipment.
•
Type C/ 3 circuit breakers or appropriate rated fuses are recommended for installation at the supply end.
Note: Surge currents are present when this equipment is switched “ON” from cold.
•
Industrial plugs and sockets must comply with BS 4343/EN60309 (IEC309.2/CEE17).
Supply Cable Connection
•
It is recommended that the power supply cable shall be an oil resistance sheathed flexible cable to BS 6007 (code
designation HO7 RN-F).
•
It is required that the power supply cable connection to the equipment terminal block and the earth conductor be made of
at least 50mm longer than the length of the live (L) and neutral (N) conductors so that if the supply cable is strained, the
earth conductor is the last to become disconnected.
•
To gain access to the control panel and terminal block connection, remove the 4-side panel securing screws on the drive
side of the oven.
•
The main terminal block is toward the bottom right hand side of the control box. Cable entry is provided through the base of
the oven.
•
Refer to the equipment wiring diagram for the correct connection.
Operating
Please read the operating instructions thoroughly and ensure all packaging has been removed before switching main power ‘ON’.
IMPORTANT: Ensure the equipment operator is knowledgeable of the working parameters and the dangers of incorrect operation.
Safety Cut-Out
For added safety all SRR ovens have a built in thermal cut-out to protect against over-heating through component failure or
incorrect use. If for any reason the thermal cut-out operates, the oven will automatically shut down, The operator should turn main
power switch ‘OFF’ and remove power from the main breaker box via breaker switch.
NOTE: The thermal cut-out will not re-set automatically.
The oven must not be re-used until a qualified electrician or BKI service agent has checked the oven for damage.
18
SRR Rotisserie Oven
Maintenance
Maintenance
Failure to comply with the maintenance below could result in a serious accident or equipment
damage.
Failure to remove power from this unit before performing maintenance may cause severe electrical
shock. This unit may have more than one disconnect switch.
Scheduled Maintenance
Use the following table to help manage scheduled maintenance activities.
Frequency
Performed By
Part
Activity
Daily
User
Entire Oven
Perform oven-cleaning procedure.
Oven Cleaning (Daily)
Cleaning is not only necessary for sanitary reasons, but will increase sales appeal.
Failure to remove power from this unit may cause severe electrical shock. This unit may have more
than one disconnect switch.
Always wear appropriate personal protection equipment during the cleaning process to guard
against possible injury.
Using abrasive cleaners may damage the cabinet finish. Use mild soap and water only.
DO NOT USE OVEN CLEANER on this machine. Caustic cleaners will damage the equipment.
Never get excess water in the interior of the cabinet as this can damage unit.
This equipment is not intended to be cleaned with a water jet.
1.
2.
Turn the main power switch “OFF” and remove power from the main breaker box via the breaker switch.
o
o
Allow oven to cool below 120 F( 50 C)
3.
4.
Remove all food products from the unit.
Remove V-spits, meat forks, hanging baskets and drip trays from the unit and place them in a large sink to soak in hot
cleaning solution. Clean the components with warm water, a sponge and BKI Cleaner. Wipe dry with a clean cloth.
5.
Remove the Rotor System as described below:
Step 3
SLIDE RING
TOWARD
CENTER
OF SHAFT
Step 2
LIFT RING
UP OUT OF
GROOVE
Step 7
LIFT THE ROTOR
SHAFT UP and
OUT OF OVEN
Step 1
ROTATE SHAFT
UNTIL BEAD IN
CENTER IS AT
Step 4
THE TOP
REMOVE RING
ON OTHER SIDE
Step 5
SLIDE CUP
TOWARD
CENTER
OF SHAFT
Step 6
SLIDE BACK CUP
ON OTHER SIDE
19
SRR Rotisserie Oven
Maintenance
Step 8
6.
7.
8.
9.
Place the Rotor System components in a large sink to soak in hot cleaning solution. Clean the components with warm
water, a sponge and BKI Cleaner. Wipe dry with a clean cloth.
Empty the grease drawer. Place the grease drawer in a large sink to soak in hot cleaning solution. Clean with warm
water, a sponge and BKI Cleaner. Wipe dry with a clean cloth.
Clean the outside and inside of the rotisserie oven with warm water, a sponge and an approved cleaner which is
authorized for use on food surface areas.
Replace the grease drawer.
FINGERS ON DRIVE
HUB INSERT INTO
SLOTS ON DRIVE
SHAFT
10. Install rotors in the oven as described below.
11. Install rotor shaft in reverse order of the removal instructions above. Make sure the bead in the center of the shaft is
oriented up.
12. Turn power on to main breaker box via the breaker switch.
20
SRR Rotisserie Oven
Maintenance
Troubleshooting
Problem
Cause
Possible Solution
Unit will not turn on; Main
Power Isolator Light not lit.
Unit power plug disconnected
(where applicable).
Plug unit into mating receptacle.
Problem with building power supply
Check circuit breaker at building power panel. If
problem persists, contact a qualified electrical
contractor for corrective action.
Blown Fuse
Contact BKI service agent for corrective action.
Safety cut out thermostat tripped or
defective.
Contact BKI service agent for corrective action.
Defective contactor.
Contact BKI service agent for corrective action.
Defective transformer.
Contact BKI service agent for corrective action.
Defective controller.
Contact BKI service agent for corrective action.
Door not completely closed.
Check that both doors are completely closed
Defective door switch.
Contact BKI service agent for corrective action.
Defective contactor.
Contact BKI service agent for corrective action.
Defective motor or capacitor.
Contact BKI service agent for corrective action.
Rotor will not rotate while
depressing Rotor switch with
door open but operates with
doors closed.
Defective rotor switch.
Contact BKI service agent for corrective action.
Oven does not heat at all.
Improper control program settings.
Check program settings.
Defective controller or contactor.
Contact BKI service agent for corrective action.
Heating elements not functioning.
Contact BKI service agent for corrective action.
Improper line voltage.
Contact BKI service agent for corrective action.
Defective heating element.
Contact BKI service agent for corrective action.
Cavity lights do not illuminate
when unit is on.
Blown fuse.
Contact BKI service agent for corrective action.
Individual cavity lamp does
not illuminate.
Defective bulb.
Contact BKI service agent for corrective action.
Control displays “Prob”
Defective temperature probe.
Contact BKI service agent for corrective action.
Unit will not turn on; Main
Power Isolator Light is lit.
Units turns on, controller
does not energize.
Rotor not rotating.
Oven heats up slowly
21
SRR Rotisserie Oven
Accessories
Accessories
Description
Accessory #
Figure #
Item #
MEAT BASKET w/ 4 GOOSERS,SRR-7
MEAT BASKET w/ 4 GOOSERS,SRR-5
MB0037
MB0041
Figure 1
1
MEAT BASKET, SRR-7
MEAT BASKET, SRR-5
MB0038
MB0040
Figure 1
2
MEAT FORK, SRR-7
MEAT FORK, SRR-5
MF0032
MF0044
Figure 1
3
V-SPIT, SRR-7
V-SPIT, SRR-5
MF0038
MF0045
Figure 1
4
BKI RUBBER GLOVES
G0089
Figure 1
5
Figure 1. Accessories
1
2
4
5
22
3
SRR Rotisserie Oven
Wiring Diagrams
Wiring Diagrams
SRR-7 Push Button Controls, 208-240V
16 AWG WIRE
12 AWG WIRE
10 AWG WIRE
DELTA (DOMESTIC)
23
SRR Rotisserie Oven
Wiring Diagrams
SRR-7 Push Button Controls, 220/380-240/415V
16 AWG WIRE
12 AWG WIRE
10 AWG WIR E
24
SRR Rotisserie Oven
Wiring Diagrams
SRR-7 Rotary Dial Controls, 208-240V
2
1
L1
R1
L2
L2
L1
L2-L3
L2
L1
L1-L3
TB1
LADDER DIAGRAM
SW1
L2 (240) NEUT L1
(120) (120/
240)
T1
TIMER
R2
N
N
3
H1
H2
TB2
6
7
3
4
5
T1
T3
T4
T2
R1
TC1
8
H1
9
H2
7
10
H3
7
6
H3
R2
4
N
5
SW2
4
12
12
R3
4
12
SW4
SW1
POWER
Relay
4
11
11
11
R4
L1
F1 (8A)
4
SW3
SMOKER
6
M1
N
L2
N
L2
Aux 2
24/ 24/ 240
100 120
Relay
Aux 1
Probe
TC1
THERMOSTAT
R2
COM
Aux 3
P1
N
Relay
13
TC1
14
R3
R4
R2
4
6
6
6
4
M1
6
T1
17
SW4
SW5
6
SW2
JOG
3
8A 17
7
5
18
18
H4
R4
19
TC2
SW4
DOOR
R3
TB2
R2
R1
TB1
TB1
L2
H1 H2
P2
L1
Optional Smoker
16 AWG WIRE
12 AWG WIRE
10 AWG WIRE
25
1 Ph DELTA
3 Ph DELTA
DELTA (DOMESTIC)
7
20
SRR Rotisserie Oven
Wiring Diagrams
SRR-7 Rotary Dial Controls, 220/380-240/415V
L2
L1
L2
2
1
L1
R1
L2-L3
L2
L1
L1-L3
TB1
LADDER DIAGRAM
SW1
L2 (240) NEUT L1
(120) (120/
240)
T1
TIMER
R2
N
N
3
H1
H2
TB2
6
7
3
4
5
T1
T3
T4
T2
R1
TC1
8
H1
9
H2
7
10
H3
7
6
H3
R2
4
N
5
SW2
4
12
12
R3
4
12
SW4
SW1
POWER
Relay
4
11
11
11
R4
L1
F1 (8A)
4
SW3
SMOKER
6
M1
N
L2
N
L2
Aux 2
24/ 24/ 240
100 120
Relay
Aux 1
Probe
TC1
THERMOSTAT
R2
COM
Aux 3
P1
N
Relay
13
TC1
14
R3
R4
R2
4
6
6
6
4
M1
6
T1
17
SW4
SW5
6
SW2
JOG
3
8A 17
7
5
18
18
H4
R4
19
TC2
SW4
DOOR
R3
TB2
R2
R1
TB1
TB1
L2
H1 H2
P2
L1
Optional Smoker
16 AWG WIRE
12 AWG WIRE
10 AWG WIRE
26
1 Ph Wye
3 Ph Wye
7
20
SRR Rotisserie Oven
Wiring Diagrams
SRR-5 Rotary Dial Controls, 208-240V
2
1
L1
R1
L2
L2
L1
L1
L1-L3
L2-L3
L2
TB1
LADDER DIAGRAM
SW1
L1
L2 (240) NEUT
(120) (120/
240)
T1
TIMER
R2
N
N
3
H1
H2
TB2
6
7
3
4
5
T1
T3
T4
T2
R1
TC1
8
H1
9
H2
7
10
H3
7
6
H3
R2
4
Relay
R2
L2
N
4
L2
N
SW2
Aux 2
24/ 24/ 240
100 120
Relay
Aux 1
Probe
TC1
THERMOSTAT
COM
Aux 3
P1
5
12
R3
4
SW1
POWER
Relay
11
11
11
R4
L1
F1 (8A)
4
6
M1
12
SW4
4
12
13
TC1
14
R3
R4
R2
4
T1
8A 17
6
6
17
SW2
JOG
3
6
6
4
M1
6
R4
7
TC2
SW4
DOOR
R3
TB2
R2
R1
TB1
TB1
16 AWG WIRE
12 AWG WIRE
10 AWG WIR E
27
1 Ph DELTA
3 Ph DELTA
DELTA (DOMESTIC)
SRR Rotisserie Oven
Wiring Diagrams
SRR-5 Rotary Dial Controls, 220/380-240/415V
L2
L1
L2
2
1
L1
R1
L2-L3
L2
L1
L1-L3
TB1
LADDER DIAGRAM
SW1
L2 (240) NEUT L1
(120) (120/
240)
T1
TIMER
R2
N
N
3
H1
H2
TB2
6
7
3
4
5
T1
T3
T4
T2
R1
TC1
8
H1
9
H2
7
10
H3
7
6
H3
R2
4
Relay
R2
L2
N
4
L2
N
SW2
Aux 2
24/ 24/ 240
100 120
Relay
Aux 1
Probe
TC1
THERMOSTAT
COM
Aux 3
P1
5
12
R3
4
SW1
POWER
Relay
11
11
11
R4
L1
F1 (8A)
4
6
M1
12
SW4
4
12
13
TC1
14
R3
R4
R2
4
T1
8A 17
6
6
17
SW2
JOG
3
6
6
4
M1
6
R4
7
TC2
SW4
DOOR
R3
TB2
R2
R1
TB1
TB1
16 AWG WIRE
12 AWG WIRE
10 AWG WIRE
28
1 Ph Wye
3 Ph Wye
SRR Rotisserie Oven
Notes
Notes
SS-OM-001.02
Revised 8/01/13
2812 Grandview Dr., Simpsonville, S.C. 29680, USA
http://www.bkideas.com
Made and printed in the U.S.A