XD-9005A
EL-SWB1-HB
02/22/2012
XLT Electric Oven & AVI Hood
Installation & Operation Manual
CAUTION
This appliance is for professional use by qualified personnel. This appliance must be installed
by qualified persons in accordance with the regulations in force. This appliance must be installed with
sufficient ventilation to prevent the occurrence of unacceptable concentrations of substances harmful
to health in the room in which it is installed. This appliance needs an unobstructed flow of fresh air for
satisfactory operation & must be installed in a suitably ventilated room in accordance with current
regulations. This appliance should be serviced by qualified personnel at least every 12 months or
sooner if heavy use is expected.
Current versions of this manual, Rough-In Specifications, Parts & Service Manual, Architectural Drawings,
& a list of International Authorized Distributors are available at: www.xltovens.com
For use with the following XLT Electric Oven Versions:
Standard (S)
B1
World (W)
B1
For use with the following AVI Electric Hood Versions:
Standard (S)
B
World (W)
B
2000887
US: 888-443-2751
XLT Ovens
PO Box 9090
Wichita, Kansas 67277
FAX: 316-943-2769 INTL: 316-943-2751
WEB: www.xltovens.com
WARNING & SAFETY INFORMATION
2
SAFETY DEPENDS ON YOU
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury, or death. Read the installation, operating and maintenance instructions thoroughly before installing, using, or servicing this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or other flammable liquids or vapors in
the vicinity of this or any other appliance.
WARNING
 Do not restrict the flow of ventilation air to the unit. Provide adequate clearance for operating,
cleaning, and maintaining the unit when in the installed position.
 Keep the area free and clear of combustible material. DO NOT SPRAY AEROSOLS IN THE
VICINITY OF THIS APPLIANCE WHILE IT IS IN OPERATION.
 Ovens are certified for installation on combustible floors.
 Electrical schematics are located inside the control box of the oven and in this manual. Disconnect input power to the unit before performing any maintenance.
 This unit requires a ventilation hood. The installation must conform to local codes.
 This unit must be operated by the same voltage, phase, & frequency of electrical power as designated on the nameplate label located on the side of the unit.
 Minimum clearances must be maintained from combustible & non-combustible construction
materials.
 Follow all local codes when installing this unit.
 Follow all local codes to electrically ground the unit.
 Appliance is not to be cleaned with high pressure water.
 XLT ovens are certified for use in stacks of up to three (3) units of XLT products. Integration
of other manufacturer’s products into an oven stack is not recommended, & will void any warranties. XLT Ovens assumes no liability for mixed product applications.
 Failure to call XLT Customer Service at 1-888-443-2751 prior to contacting a repair company
voids any & all warranties.
 PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.
XLT Ovens has spent millions of dollars designing and testing our products as well as developing Installation & Operation Manuals. These manuals are the most complete and easiest to
understand in the industry. However, they are worthless if they are not followed.
We have witnessed store operators and building owners lose many thousands of dollars in
lost revenue due to incorrect installations. We highly recommend you follow all instructions given
in this manual as well as follow best practices in plumbing, electrical, and HVAC building codes.
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WARNING & SAFETY INFORMATION
3
Definitions & Symbols
A safety instruction (message) includes a “Safety Alert Symbol” & a signal word or phrase
such as WARNING or CAUTION. Each signal word has the following meaning:
HIGH
VOLTAGE
This symbol indicates high voltage. It calls your attention to items or operations
that could be dangerous to you & other persons operating this equipment. Read the
message & follow the instructions carefully.
Indicates a potentially hazardous situation that, if not avoided, can result in serious
injury or death.
WARNING
Indicates a potentially hazardous situation, that if not avoided, can result in minor
to moderate injury or serious damage to the product. The situation described in the
CAUTION may, if not avoided, lead to serious results. Important safety measures
CAUTION are described in CAUTION (as well as WARNING), so be sure to observe them.
NOTE
TIP
Notes indicates an area or subject of special merit, emphasizing either the product’s
capability or common errors in operation or maintenance.
Tips give a special instruction that can save time or provide other benefits while installing
or using the product. The tip calls attention to an idea that may not be obvious to first-time
users of the product.
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4
WARRANTY - US & Canada
XLT warrants gas ovens manufactured after April 1, 2009 utilizing quietFIRE™ burners
and all electric ovens manufactured after April 1, 2011 to be free from any defect in material and
workmanship under normal use for five (5) years from the date of original purchase by the end
user, and further warrants main fan blades, conveyor shafts, and conveyor bearings for ten (10)
years. XLT further warrants all ovens to be free from rust for ten (10) years from the date the
equipment is originally purchased. XLT warrants AVI hoods to be free from any defect in material and workmanship under normal use for two (2) years from the date of original purchase by the
end user. In the event of a part failure, XLT will furnish a replacement part and pay for all labor
associated with the replacement of the part if, upon inspection, XLT determines that the part is defective. This warranty is extended to the original end user purchaser and is not transferable without prior written consent of XLT. Damages are limited to the original purchase price.
DUTIES OF THE OWNER:
 The owner must inspect the equipment and crates at time of receipt. Damage during shipment
is to be immediately reported to the carrier and also to XLT.
 The equipment must be installed and operated in accordance with the written instructions furnished with the unit.
 This warranty shall not excuse the owner from properly maintaining the equipment in accordance with the written instructions furnished with the unit.
 A copy of the “Initial Start-Up Checklist” must be filled out and returned to XLT Ovens and
the Authorized Distributor when the unit is initially installed, and/or when the unit is removed
and installed in another location.
 The gas, electric, and HVAC utilities must be connected to the oven and installed by locally
licensed contractors.
 Failure to contact XLT Ovens prior to contacting a repair company for warranty work voids
any and all warranties.
WHAT IS NOT COVERED:
The following items are not covered by this warranty:
 Freight damage
 Any part that becomes defective because of utility services (power surges, high or low voltages, high or low gas pressure or volume, contaminated fuel, or improper utility connections)
 Conveyor belts
 Filters
 Exhaust Fans
 Light Bulbs
 Normal maintenance or adjustments
 This warranty shall not apply if the equipment or any part is damaged as a result of accident,
casualty, alteration, misuse, abuse, improper cleaning, improper installation, improper operation, natural disasters, or man-made disasters.
CLAIMS HANDLED AS FOLLOWS:
Should any such defect be discovered, XLT must be notified. Upon notification, XLT will arrange
for necessary repairs to be made by an authorized service agent. Denial of services upon the arrival of an authorized service agent will release XLT of any and all warranty obligations.
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LIMITED WARRANTY - INTERNATIONAL
5
XLT warrants gas ovens manufactured after January 1, 2011 utilizing quietFIRE™ burners
and all electric ovens manufactured after April 1, 2011 to be free from any defect in material and
workmanship under normal use for two (2) years from the date of original purchase by the end
user. XLT warrants AVI hoods to be free from any defect in material and workmanship under normal use for one (1) year from the date of original purchase by the end user. In the event of a part
failure, XLT will furnish a replacement part to the Authorized Dealer if, upon inspection, XLT determines that the part is defective. The Authorized Dealer will pay for all labor associated with the
replacement of the part. This warranty is extended to the original end user purchaser and is not
transferable without prior written consent of XLT. Damages are limited to the original purchase
price.
DUTIES OF THE OWNER:
 The owner must inspect the equipment and crates at time of receipt. Damage during shipment
is to be immediately reported to the carrier and also to XLT.
 The equipment must be installed and operated in accordance with the written instructions furnished with the unit.
 This warranty shall not excuse the owner from properly maintaining the equipment in accordance with the written instructions furnished with the unit.
 A copy of the “Initial Start-Up Checklist” must be filled out and returned to XLT Ovens and
the Authorized Dealer when the unit is initially installed, and/or when the unit is removed and
installed in another location.
 The gas, electric, and HVAC utilities must be connected to the oven and installed by locally
licensed contractors.
 Failure to contact the Authorized Dealer prior to contacting a repair company for warranty
work voids any and all warranties.
WHAT IS NOT COVERED:
The following items are not covered by this warranty:
 Freight damage
 Any part that becomes defective because of utility services (power surges, high or low voltages, high or low gas pressure or volume, contaminated fuel, or improper utility connections)
 Conveyor belts
 Filters
 Exhaust Fans
 Light Bulbs
 Normal maintenance or adjustments
 This warranty shall not apply if the equipment or any part is damaged as a result of accident,
casualty, alteration, misuse, abuse, improper cleaning, improper installation, improper operation, natural disasters, or man-made disasters.
CLAIMS HANDLED AS FOLLOWS:
Should any such defect be discovered, the Authorized Dealer must be notified. Upon notification,
the Authorized Dealer will arrange for necessary repairs to be made by an authorized service
agent. The Authorized Dealer will notify XLT Ovens of all discovered defects.
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6
RECEIVING & INSPECTION
NOTIFY CARRIER OF DAMAGE AT ONCE
Upon receiving of all goods shipped by a Common Carrier, check for any exterior damage
that may indicate interior damage. If conditions permit, open all crates & do a full inspection for
any damage while the delivery driver is still there. If there is damage, please note on the delivery
receipt & call the carrier to make a freight damage claim within 24 hours of receipt. Failure to
make a damage claim within the first 24 hours may void the opportunity to have the claim resolved.
XLT Ovens wants you to be totally satisfied with every aspect of owning & using your
oven & hood. Your feedback, both positive & negative, is very important to us as it helps us understand how to improve our products & our company. Our goal is to provide you with equipment
that we can be proud to build & you can be proud to own.
To receive technical support for the oven or hood you purchased, XLT has qualified customer service personnel that can provide assistance on any type of XLT oven problem you may
experience. Customer Service is available 24/7/365 or visit www.xltovens.com.
Installation of all electric appliances & ventilation exhaust hoods should only be
performed by a qualified professional who has read & understands these instructions & is familiar with proper safety precautions. Read this manual thoroughly
WARNING before installing or servicing this equipment.
Save this Manual
This document is the property of the owner of this equipment.
XLT Ovens reserves the right to make changes in design & specifications, and/or make additions to or improvements to its product without imposing any obligations upon itself to install
them in products previously manufactured.
All Right Hand & Left Hand designations in this manual are from the point of view as if
standing directly in front of the glass sandwich door.
Revision History Table
Revision
A
Comments
Date
New Release
02/22/2012
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TABLE OF CONTENTS
Warning & Safety Information..................................................................................................... 2
Warranty ....................................................................................................................................... 4
Oven & Hood Descriptions .......................................................................................................... 8
Oven Dimensions & Weights ..................................................................................................... 10
Oven Electrical Requirements .................................................................................................... 12
Oven Only Rough-In Specifications .......................................................................................... 13
Oven Assembly .......................................................................................................................... 14
Oven Installation ........................................................................................................................ 20
Oven Fire Suppression ............................................................................................................... 21
Oven Ventilation Requirements & Guidelines ........................................................................... 23
Oven Initial Start-Up .................................................................................................................. 24
Oven Operation .......................................................................................................................... 25
Oven Operator Controls ............................................................................................................. 26
Oven Cleaning ............................................................................................................................ 27
Oven Maintenance ...................................................................................................................... 31
Oven Troubleshooting ................................................................................................................ 32
Hood Description ....................................................................................................................... 35
Hood Dimensions & Weights..................................................................................................... 36
Hood Electrical Requirements.................................................................................................... 38
Hood Electrical Connections ...................................................................................................... 40
Hood Rough-In Specifications ................................................................................................... 53
Hood Exhaust Flow Rates .......................................................................................................... 54
Hood Installation ........................................................................................................................ 56
Hood Initial Start-Up .................................................................................................................. 75
Hood Operator Controls ............................................................................................................. 76
Hood Valance Kit ....................................................................................................................... 77
Hood Duct Wrap Kit .................................................................................................................. 80
Hood Cleaning ............................................................................................................................ 81
Hood Troubleshooting ................................................................................................................ 82
Variable Frequency Drive Manual Mode ................................................................................... 83
Electrical Schematics ................................................................................................................. 84
Certifications .............................................................................................................................. 95
Oven Start-Up Checklist ............................................................................................................ 97
Hood Start-Up Checklist ............................................................................................................ 99
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7
8
DESCRIPTIONS
This manual covers the following XLT Oven & AVI Hood models:
Ovens
Hoods
Standard
World
Standard
World
XLT-1832B1-EL-S XLT-1832B1-EL-W AVI-1832B-EL-S
AVI-1832B-EL-W
XLT-1855B1-EL-S XLT-1855B1-EL-W AVI-1855B-EL-S
AVI-1855B-EL-W
XLT-2440B1-EL-S XLT-2440B1-EL-W AVI-2440B-EL-S
AVI-2440B-EL-W
XLT-3240B1-EL-S XLT-3240B1-EL-W AVI-3240B-EL-S
AVI-3240B-EL-W
XLT-3255B1-EL-S XLT-3255B1-EL-W AVI-3255B-EL-S
AVI-3255B-EL-W
XLT-3855B1-EL-S XLT-3855B1-EL-W AVI-3855B-EL-S
AVI-3855B-EL-W
The first 2 digits of the model number represent the conveyor width and the last two digits
indicate the bake chamber length. The “EL” designates electrically heated ovens. The ovens may
be used in a single, double, or triple stack configuration. All models have a single control box,
which can be mounted on either the right-hand or left-hand side, and are heated by electric elements. All models can be configured for a split belt conveyor.
OVEN DESCRIPTION
Food product is placed on the stainless steel wire conveyor belt on one side of the oven.
The conveyor then transports the food through the bake chamber at a user-controlled speed. This
provides repeatable and uniform food cooking. The conveyors can be easily configured to move
either left-to-right or right-to-left. A large center sandwich door allows the introduction or removal of food items for cooking at shorter times. Precise temperatures are user adjustable and
maintained by a digital control.
An easily removable front panel allows the full cleaning of the oven interior. All exposed
oven surfaces both exterior and interior are stainless steel. The conveyor is a one piece design and
is removed from the side which has the control box. No tools are required for disassembly and
cleaning of the conveyor or oven interior. The oven itself is mounted on lockable swivel casters
for easy moving and maintenance.
Accessories such as extended conveyor shelves, base shelves, cool fronts, fire suppression
components, and perforated crumb trays are available from XLT. In addition, moving equipment
such as carts and lifting jacks are available to help install and move ovens. Please contact XLT
Ovens or your Authorized Distributor for more information.
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9
OVEN DESCRIPTION
Sandwich Door
Oven Lid
Conveyor
Control Box
Crumb Tray
Front Panel Knob
Product Stop
Front Panel
Locking
Swivel Caster
Data Plate
Control Box Lid
Control Switch
Control Panel
Chain Guard
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10
OVEN DIMENSIONS
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OVEN DIMENSIONS & WEIGHTS
SINGLE
OVEN
1832
1855
2440
3240
3255
3855
DOUBLE
STACK
1832
1855
2440
3240
3255
3855
TRIPLE
STACK
1832
1855
2440
3240
3255
3855
A
B
C
D
E
F
G
18
[457]
18
[457]
24
[610]
32
[813]
32
[813]
38
[965]
32
[813]
55
[1397]
40
[1016]
40
[1016]
55
[1397]
55
[1397]
47 1/4
[1200]
47 1/4
[1200]
53 1/4
[1353]
61 1/4
[1556]
61 1/4
[1556]
67 1/4
[1708]
70
[1778]
93
[2362]
78
[1981]
78
[1981]
93
[2362]
93
[2362]
67 1/4
[1708]
90 1/4
[2292]
75 1/4
[1911]
75 1/4
[1911]
90 1/4
[2292]
90 1/4
[2292]
42 3/4
[1086]
42 3/4
[1086]
42 3/4
[1086]
42 3/4
[1086]
42 3/4
[1086]
42 3/4
[1086]
32
[813]
32
[813]
32
[813]
32
[813]
32
[813]
32
[813]
A
B
C
D
E
F
18
[457]
18
[457]
24
[610]
32
[813]
32
[813]
38
[965]
32
[813]
55
[1397]
40
[1016]
40
[1016]
55
[1397]
55
[1397]
47 1/4
[1200]
47 1/4
[1200]
53 1/4
[1353]
61 1/4
[1556]
61 1/4
[1556]
67 1/4
[1708]
70
[1778]
93
[2362]
78
[1981]
78
[1981]
93
[2362]
93
[2362]
67 1/4
[1708]
90 1/4
[2292]
75 1/4
[1911]
75 1/4
[1911]
90 1/4
[2292]
90 1/4
[2292]
A
B
C
D
18
[457]
18
[457]
24
[610]
32
[813]
32
[813]
38
[965]
32
[813]
55
[1397]
40
[1016]
40
[1016]
55
[1397]
55
[1397]
47 1/4
[1200]
47 1/4
[1200]
53 1/4
[1353]
61 1/4
[1556]
61 1/4
[1556]
67 1/4
[1708]
70
[1778]
93
[2362]
78
[1981]
78
[1981]
93
[2362]
93
[2362]
11
H
J
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
G
H
J
62 3/4
[1594]
62 3/4
[1594]
62 3/4
[1594]
62 3/4
[1594]
62 3/4
[1594]
62 3/4
[1594]
32
[813]
32
[813]
32
[813]
32
[813]
32
[813]
32
[813]
52
[1321]
52
[1321]
52
[1321]
52
[1321]
52
[1321]
52
[1321]
E
F
G
H
J
WEIGHT
67 1/4
[1708]
90 1/4
[2292]
75 1/4
[1911]
75 1/4
[1911]
90 1/4
[2292]
90 1/4
[2292]
67 3/4
[1721]
67 3/4
[1721]
67 3/4
[1721]
67 3/4
[1721]
67 3/4
[1721]
67 3/4
[1721]
17
[432]
17
[432]
17
[432]
17
[432]
17
[433]
17
[433]
37
[940]
37
[940]
37
[940]
37
[940]
37
[941]
37
[941]
57
[1448]
57
[1448]
57
[1448]
57
[1448]
57
[1448]
57
[1448]
1216
[552]
1624
[737]
1386
[629]
1617
[733]
1964
[891]
2156
[978]
N/A
N/A
N/A
N/A
N/A
N/A
WEIGHT
477
[216]
624
[283]
543
[246]
629
[285]
757
[343]
829
[376]
WEIGHT
863
[391]
1141
[518]
981
[445]
1142
[518]
1380
[626]
1513
[686]
NOTE: All dimensions in inches [millimeters], ± 1/4 [6], unless otherwise noted.
All weights in pounds [kilograms] unless otherwise noted.
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12
OVEN ELECTRICAL REQUIREMENTS
Electric Oven Electrical Requirements
Per EACH Oven
Oven
Model
1832
1855
2440
3240
3255
3855
STANDARD
WORLD
Volts AC
Amps
Hertz Volts AC Amps
Hertz
208/240
44/38
24
208/240/480 88/77/38
48
208/240/480 75/65/33
41
60
380
50
208/240/480 75/65/33
41
208/240/480 88/77/38
48
208/240/480 88/77/38
48
4 Wire Service - L1, L2, L3
5 Wire Service - L1, L2, L3
+1 Ground (per oven)
N +2 Grounds (per oven)
ALL
Phase KW
16
32
27
3
27
32
32
FOR EACH OVEN:
 A separate circuit breaker must be provided for each oven deck.
 Electrical connections must be accessible when the ovens are in the installed position.
 Electrical connections must meet all local code requirements.
 Ensure ovens are grounded per local codes.
Incoming Power Connection Point
Ground Lug
Control Box Rear - Standard
Incoming Power Connection Point
Ground Lug
Earth Ground Lug
Control Box Rear - World
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OVEN ONLY ROUGH-IN SPECIFICATIONS
13
6.00 [152]
From back of
oven to wall
NOTE
Utilities must be easily accessible when the ovens are in the installed position. Do not
install utilities behind the ovens.
Disconnect
Switch
Breaker
Panel
(Shown for reference only)
NOTE
All installations must conform to local building and mechanical codes. It is required
that the ovens be placed under a ventilation hood to provide exhaust ventilation and
adequate air supply.
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14
OVEN ASSEMBLY
Base Assembly - Triple Stack
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OVEN ASSEMBLY
Base Assembly - Single & Double Stack
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15
16
OVEN ASSEMBLY
WARNING & SAFETY INFORMATION
XLT ovens can easily be moved and stacked with the proper lifting equipment. The use of
XLT approved lifting equipment is highly recommended. Contact XLT for more information.



WARNING
These ovens are heavy & can tip or fall causing bodily injury.
NEVER place any part of your body beneath any oven that is suspended by the
lifting jacks. A crush hazard exists if the oven falls or slips.
DO NOT place your hands on the lifting jack vertical pole beneath the jack’s
winch. As the jack’s winch descends when you turn the jack handle, a pinch
point is created between the winch & the pole.
BE CAREFUL when rolling the oven on the cart, especially when going up or
down ramps & over bumps. Leave the straps/banding on until the oven is near
the assembly area.
CAUTION



WARNING 


Make sure that the notch on tube of the winch assembly is aligned with the pin
in the tripod base as shown. These alignments are important and keep the jack
aligned properly.
Check for smooth operation. The cable should not be pinched and should pass
smoothly over the pulley on top of the pole assembly.
Inspect cable prior to each use.
If cable is frayed or shows signs of excessive wear and tear, DO NOT USE until
cable is replaced.
At a minimum replace the cable annually with wire rope that meets or exceeds
the jack manufacturer’s specifications.
Do not exceed the stated capacity of the jack.
1
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OVEN ASSEMBLY
17
2
NOTE
The Lifting Pipe hole, marked for the appropriate oven size, must be installed closest
to the control box.
3
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18
OVEN ASSEMBLY
Stacking the Ovens
Failure to engage the Lifting Jacks into the Lifting Pipe properly and completely
will result in damage, injury, or death from a falling oven.
WARNING


WARNING 
Both jacks should be raised in unison, otherwise they may bind and a dangerous
situation will develop.
Do not put any part of yourself under the oven at any time.
The Oven is top heavy. Be careful.
5
4
6
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OVEN ASSEMBLY
Stacking the Ovens
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19
20
OVEN INSTALLATION
Physical Location & Spacing Requirements
These ovens are suitable for installation on either combustible or non-combustible floors,
and adjacent to either combustible or non-combustible walls. The motor cover is designed to provide the proper clearance to the back of the oven. The minimum side clearances are 6in. / 150mm,
measured from the end of the conveyor.
All installations must conform to local building and mechanical codes.
NOTE
Restraint
Because all ovens are equipped with casters, all installations must be configured with a restraint to limit the movement of the oven without depending on the electric power supply cord to
limit the oven movement. One (1) restraint kit, which includes one (1) eye bolt, (1) stainless steel
clip & a cable, is required for each oven stack, regardless if used on a single, double, or triple configuration. The clip should be installed in the lowest hole of the back wall on the control end of
the lowest oven in the stack. The lag eye bolt must be installed into a structural member of a wall
or the floor. It is the owner’s responsibility to ensure the restraint is installed correctly.
Upon completion of performing any service or cleaning functions that require removal of
the restraint, insure that it is correctly re-attached to the oven.
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OVEN FIRE SUPPRESSION
21
The requirement for fire suppression systems vary by location and the authority having jurisdiction. If you are required to install fire suppression on your oven, a pre-assembled piping kit
is available that utilizes pre-existing holes that simplify installation and future service.
This design has been tested and approved to successfully comply with fire suppression
codes. It uses only two (2) nozzles per bake chamber, and allows crumb trays, chain guards, and
all other accessories to be easily removed. The kit does not interfere with any operations or maintenance.
A flexible hose that connects the oven to the rest of the fire suppression system is also
available. This allows easy movement of the oven(s) for cleaning and maintenance.
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22
OVEN FIRE SUPPRESSION
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OVEN VENTILATION REQUIREMENTS & GUIDELINES 23
Ventilation Requirements
A powered ventilation hood is required to remove heat and vapors. Some provision must
be made to replenish the amount of air that is extracted from the building. The hood and HVAC
installation must meet local building and mechanical codes. Requirements vary throughout the
country depending upon location. Proper ventilation is the oven owner’s responsibility. The AVI
Hood system is designed to meet all requirements for XLT ovens and it is our recommendation
that this system be used.
Ventilation Guidelines
Obtain information from the authority having jurisdiction to determine the requirements for
your installation. Your ventilation hood supplier and HVAC contractor should be contacted to
provide guidance. An air balance test is highly recommended, performed by a licensed contractor.
A properly engineered and installed ventilation hood and HVAC system will expedite approval,
reduce all maintenance costs, and provide a more comfortable working environment. XLT also
recommends that the operator switches for the ovens and the operator switch for the exhaust fan be
interlocked so that the exhaust fan gets energized whenever the ovens are turned on. For more information, see the following links at xltovens.com:
Kitchen Ventilation Design Guide 1
Kitchen Ventilation Design Guide 2
Kitchen Ventilation Design Guide 3
Kitchen Ventilation Design Guide 4
Ventilation Performance Test
After the oven and ventilation hood have been installed and are operating, a smoke candle
can be used to “see” if the heat and vapors are being completely extracted. The test procedure is
outlined below:






The oven must be operating at 450º-500ºF / 232º-260ºC.
The conveyor must be turned off.
The ventilation hood exhaust fan must be turned on.
Put a smoke candle in a pan on the conveyor belt at the center of the oven.
Observe the smoke pattern coming out of the oven.
Repeat the smoke candle test for each oven, as well as when all ovens are operating.
The ventilation hood must capture all of the smoke from the oven.
After the exhaust fan has been adjusted to completely capture and contain the heat, there
needs to be a corresponding amount of make up air (MUA) introduced into the building to offset
the amount of air volume being removed. An air balance test can determine the proper amount of
make-up air flow rates.
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24
OVEN INITIAL START-UP
All ovens are tested at the factory for functional operation. Operation is verified and adjustments are made to ensure proper function. However, field conditions are sometimes different
than factory conditions. It is necessary to have an authorized service technician verify operation
and make field adjustments if needed.
The Oven Initial Start-Up Checklist, found at the end of this manual, must be completed
(both sides) at time of installation, signed by the Customer and returned to XLT Ovens and the Authorized Distributor to initiate Warranty Policy.
If the Start-Up Checklist is not filled out completely and returned to XLT Ovens, then the
Warranty will not be honored.
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OVEN OPERATION
25
This oven is not capable of being safely placed in operation in the event of a
power failure. No attempt should be made to operate this oven during power
CAUTION failure.
Set Point
Temperature
1
Actual
Temperature
2
Temperature Control
Push and Hold
3
4
Conveyor Control
Push and Hold
Conveyor Belt Times (Min:Sec)
Oven
Models
All
MINIMUM
MAXIMUM
1:30
17:00
Oven Operating Temperature Range
Oven
Models
MINIMUM
MAXIMUM
All
400° F
205° C
590° F
310° C
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26
OVEN OPERATOR CONTROLS
Conveyor
Speed
Controls
Control Panel Split Belt
Temperature
Control
Circuit
Breakers
Fans &
Filters
Control Panel Standard Belt
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OVEN CLEANING
27
Your XLT oven is constructed of stainless steel. Most commercial cleaning agents may be
used safely on all stainless steel surfaces. Check application restrictions on product label prior to
usage. Observe recommended precautionary and safety measures as dictated by the product manufacturer. Do not use caustic cleaner on the conveyor bearings.
Do not use abrasive cleaners or abrasive pads as they can scratch stainless steel surfaces.
Areas with heavy buildup should be sprayed and allowed to soak for up to 5 minutes prior to wiping clean. Always wipe with the “grain” of the surface to maintain appearance.
The most critical item to be cleaned is the filter on the cooling fans. The filters are held in
place by the stainless steel fan guard/filter mount & can be washed several times. Regular cleaning of the cooling filters is important to maintain air circulation within the control box. Depending
upon store conditions, this filter should be cleaned weekly or as it gets clogged with dust. Please
contact XLT Ovens for replacement parts.
Fan Guard/Filter
Holders
Fan Filters
WARNING
Oven must be cool and the electric cord unplugged before any cleaning or
maintenance is done.
If the oven is to be removed from its installed location for cleaning or servicing,
the following procedure is to be followed:
CAUTION
1. Shut off main electrical disconnect.
2. Unplug electric cord, if equipped.
3. Unlock casters.
4. Disconnect restraint.
5. When servicing or cleaning is complete, move oven to original location.
6. Connect restraint.
7. Lock casters.
8. Plug in electric cord, if equipped.
9. Turn on main electrical disconnect.
10. Follow normal starting instructions.
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28
OVEN CLEANING
2
1
3
1
Opening the Sandwich Door will provide a grip location for removing the Front Panel.
TIP
Front Panels can weigh up to 75 lbs. [34 kg]. Use caution when lifting.
CAUTION
4
5
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OVEN CLEANING
6
7
8
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29
30
OVEN CLEANING
9
10
DO NOT spray liquid cleaning agents in the slots and holes in the following locations:
 Rear of Control Box
 Underneath Control Box
CAUTION
 Main Fan Motor Cover
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OVEN MAINTENANCE
31
As with any appliance, periodic maintenance is required. Many factors affect this schedule
such as product mix and hours of usage. An example schedule is included.
Oven Maintenance Schedule
Daily
Weekly Monthly
SemiAnnual
Cleaning
Empty Crumb Trays
Wipe down Front, Sides, & Top
Wipe down Control Box & Control Panel
Clean or Fan Filters
Remove large debris from Conveyor
Wipe down Motor Cover
Clean Sandwich Window
Remove debris from Finger Outers
Remove debris from inside Bake Chamber
Remove debris from Main Fan Motor
Clean Finger Outers
Clean inside Bake Chamber
Clean Conveyor Assembly
□
□
□
Check Fan Filters for dirt
Check Conveyor Wire Belt for Stretch
Check Conveyor Drive Roller Chain for Stretch
□
As Needed
□
□
□
□
□
□
□
□
□
Inspection
□
□
Adjust
Conveyor Wire Belt
□
Lubricate
Conveyor Drive Roller Chain
□
Replace
Fan Filters
As Needed
Contact a factory representative or a local service company to perform all other maintenance and repairs.
WARNING
Oven must be cool and the electric cord unplugged before any cleaning or
maintenance is done.
Contact a factory representative or a local service company to perform all other maintenance & repairs.
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32
OVEN TROUBLESHOOTING
Proper Cooking
Experimentation is about the only way to determine proper time and temperature settings.
While a pizza may look perfectly cooked on the outside, the inside may be undercooked. A thermometer is necessary to determine if food items are being properly cooked. Most health departments have rules and regulations that establish minimum temperatures for internal food temperatures. Most operators want to cook foods as fast as possible in order to serve more customers per
hour. However, cooking foods slower is the only way to achieve a proper internal temperature. If
your food products look acceptable on the outside, but have an internal temperature that is too low,
then lowering the temperature and decreasing the belt speed (thereby increasing the cook time),
will be necessary.
Several factors may affect the cooking performance and characteristics:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Oven temperature (generally affects color)
Conveyor speed (generally affects doneness)
Finger arrangement
Altitude
Pans versus screens
Dough thickness
Cheese type
Raw ingredient temperature (frozen?)
Quantity of toppings
XLT ovens can be configured to cook a wide variety of food items. This is accomplished
by arranging the fingers to control the baking characteristics. Generally speaking, most cooking is
a “bottom up” process. The hot air from the bottom row of fingers has to go through the conveyor
(a distance of about 2” / 50.8mm), heat the pan or screen, and then actually cook raw dough. The
hot air from the top, on the other hand, basically only has to melt cheese and re-heat precooked
toppings. Consequently, most operators will use the oven with the fingers arranged so that a lot
more air is directed to the bottom of the pizza than to the top. There are places for an equal number of fingers above and below the conveyor. Available are finger cover plates that have six rows
of holes, four rows of holes, two rows of holes, and no holes (or blank cover plates). A typical finger arrangement might have most or even all fingers on the bottom “full open”, that is fingers with
all six rows of holes, and only two or three fingers on top with four or six rows of holes. The top
fingers can be arranged in a symmetrical pattern or can be shifted asymmetrically to either the entrance or exit end of the conveyor. We encourage you to experiment by trying different finger arrangements, temperatures and belt speeds. XLT Ovens can assist you with your oven/product configurations.
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OVEN TROUBLESHOOTING
33
Mechanical Function
If your oven does not function properly, please verify the following conditions:
1. Verify that the power cord to the oven is connected and/or plugged in if equipped with a plug
and receptacle.
2. Check to see that the circuit breakers in the building electrical service panel have not been
tripped or turned off.
3. Check all circuit breakers on the oven control panel to ensure they have not been tripped.
4. Ensure proper voltage, amperage, and wire size.
If your oven still does not function properly, XLT has qualified customer service personnel
that can provide assistance on any type of XLT oven problem you may experience. Customer Service is available 24/7/365 at 888-443-2751, or visit www.xltovens.com. An interactive troubleshooting guide is available on the website.
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34
AVI HOOD INSTALLATION
WARNING
Check all local codes prior to installation. Special requirements may be necessary
depending upon building material construction. It is the installing contractor’s responsibly to ensure that the structure the hood is to be hung from meets all codes
and can carry the hood weight.
Purchaser’s Responsibility
It is the responsibility of the purchaser:








Thoroughly review the floor plans and specifications. The exact location of the oven must be
determined before installing the hood.
To unload, uncrate, assemble, and install the hood to it’s intended location.
To ensure that electric utilities are installed on site in accordance with local building codes and
with the specifications in this manual.
To see that electric utilities are connected properly by a qualified installer using the proper
hardware.
To ensure a qualified installer has performed an initial start-up procedure.
Location should minimize long and twisted duct runs. Make efforts to have a straight clear path
to the roof fan curb.
All hood supporting structures must be strong enough to support the weight of the hood and
shrouds. Refer to the Hood Dimensions & Weights page for weight.
Maintain the proper clearances from combustible materials according to International Mechanical code (IMC), and National Fire Protection Agency (NFPA) 96, and local mechanical
codes.
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AVI EXHAUST HOOD
35
HOOD DESCRIPTION
Main Canopy
Front
Shroud
Panel
VFD Exhaust Fan
Controller
End Shroud Panel
(size specific)
The AVI Hood System consists of three (3) major parts; the Main Canopy, the Shrouds,
and the Variable Frequency Drive (VFD) exhaust fan controller.
The Main Canopy serves to collect and transmit heat to the exhaust fan. It houses filters,
lights, and switches. The switches control both the hood and ovens. The main canopy size is dependent upon oven size.
The Shrouds assist the efficiency of the main canopy by entrapping heat. They are configurable for either side or end loading or unloading, and are easily removable for cleaning and maintenance.
The VFD converts input power to variable frequency three-phase output power to control
the speed of the exhaust fan. All electric utilities for the hood and exhaust fan connect through the
electrical box located on the rear of main canopy. The operator switches are located on the control
panel on the front of main canopy, and interlock the function of the hood and oven(s). There are
optional relays that provide interlocks for equipment such as, fire suppression, HVAC dampers,
and/or dedicated MUA units.
All AVI hoods are available pre-piped for fire suppression, allowing for simple, in-field
installations.
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36
AVI HOOD DIMENSIONS
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AVI HOOD DIMENSIONS & WEIGHTS
Oven
Model
1832
1855
2440
3240
3255
3855
37
Hood Dimensions
A
B
C
34 3/8
[873]
34 3/8
[873]
40 3/8
[1026]
48 3/8
[1229]
48 3/8
[1229]
54 3/8
[1381]
88 5/8
[2251]
111 5/8
[2835]
96 5/8
[2454]
96 5/8
[2454]
111 5/8
[2835]
111 5/8
[2835]
18
[457]
18
[457]
24
[610]
32
[813]
32
[813]
38
[965]
D
E
32
[813]
55
[1397]
40
[1016] 13 1/2
40
[343]
[1016]
55
[1397]
55
[1397]
F
Hood Weights
G
H
30 5/8
[778]
30 5/8
[778]
33 5/8
12
69 5/8
[854]
37 5/8 [305] [1768]
[956]
37 5/8
[956]
40 5/8
[1032]
J
89 7/8
[2283]
K
91 3/4
[2330]
Single Double Triple
540
[245]
615
[279]
620
[281]
680
[308]
740
[336]
795
[361]
500
[227]
565
[256]
570
[259]
630
[286]
670
[304]
720
[327]
525
[238]
590
[268]
595
[270]
655
[297]
695
[315]
745
[338]
NOTE: All dimensions in inches [millimeters], ± 1/4 [6], unless otherwise noted.
All weights in pounds [kilograms] unless otherwise noted.
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38
AVI HOOD ELECTRICAL REQUIREMENTS
Inputs into VFD Box
AVI Hood Electric Utility Specifications
# of Circuits
Rating
Purpose
1
230 VAC, 1 Phase, 50 Hz, 3 Amp
VFD Controller
Australian
1
230 VAC, 1 Phase, 50 Hz, 1 Amp
Lights
1
208/240 VAC, 3 Phase, 60 Hz, 3 Amp
VFD Controller
Standard
1
120 VAC, 1 Phase, 60 Hz, 1 Amp
Lights
1
230 VAC, 1 Phase, 50 Hz, 3 Amp
VFD Controller
World
1
230 VAC, 1 Phase, 50 Hz, 1 Amp
Lights
Outputs from VFD Box
The AVI Hood system provides:
 Three (3) switching outputs for HVAC dampers and dedicated units
 One (1) 230 VAC, 10 Amp, variable frequency, three phase power output for the ventilation
exhaust fan.
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AVI HOOD ELECTRICAL DESCRIPTION
39
VFD Control Box - Standard
Terminal Strip (TS1)
Grounding Block
Terminal Strip (TS2)
Manual Mode
Relay (R5)
MUA Damper Relay
(R2) (optional)
Manual Mode
Relay (R6)
MUA Damper Relay
(R3) (optional)
Manual Mode
Relay (R7)
MUA Damper Relay
(R4) (optional)
Circuit Breaker
VFD Controller
Manual Mode Switch #1
Manual Mode Switch #2
Oven/hood interface
VFD Control Box (Cover removed)
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40
AVI HOOD ELECTRICAL CONNECTIONS
Input Power to VFD Controller - Standard Voltage & Frequency
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AVI HOOD ELECTRICAL CONNECTIONS
Input Power to Lights with VFD- Standard Voltage & Frequency
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41
42
AVI HOOD ELECTRICAL CONNECTIONS
Power from VFD to Exhaust Fan - Standard Voltage & Frequency
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AVI HOOD ELECTRICAL CONNECTIONS
Fire Alarm Relay - Standard Voltage & Frequency
Option currently not available
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43
AVI HOOD ELECTRICAL CONNECTIONS
44
MUA Damper Relays - Single Output - Standard Voltage & Frequency
MUA Unit Relay
Customer Supplied
Power
In
Power
Out
A1
A2
Neutral
Supply from Breaker Panel
10 Amperes Maximum
TS 1
TS 2
R1
R2
R3
Some wiring removed for clarity. See schematic for details.
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AVI HOOD ELECTRICAL CONNECTIONS
45
MUA Damper Relays - Multiple Output - Standard Voltage & Frequency
MUA Unit Relay
Customer Supplied
Power
In
MUA Unit Relay
Customer Supplied
Power Power
Out
In
A1
A2
MUA Unit Relay
Customer Supplied
Power Power
Out
In
A1
A2
Power
Out
A1
A2
Neutral
Supply from Breaker Panel
10 Amperes Maximum
TS 1
TS 2
R1
R2
R3
Some wiring removed for clarity. See schematic for details.
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46
AVI HOOD ELECTRICAL CONNECTIONS
VFD Control Box - World
Terminal Strip (TS1)
Grounding Block
Terminal Strip (TS2)
MUA Damper Relay
(R2) (optional)
MUA Damper Relay
(R3) (optional)
MUA Damper Relay
(R4) (optional)
Circuit Breaker
VFD Controller
Oven/hood interface
VFD Control Box (Cover removed)
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AVI HOOD ELECTRICAL CONNECTIONS
Input Power to VFD Controller - World Voltage & Frequency
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48
AVI HOOD ELECTRICAL CONNECTIONS
Output Power from VFD to Exhaust Fan - World
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AVI HOOD ELECTRICAL CONNECTIONS
Fire Alarm Relay - World (optional)
Option currently not available
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49
AVI HOOD ELECTRICAL CONNECTIONS
50
MUA Damper Relays - Single Output - World Voltage & Frequency
MUA Unit Relay
Customer Supplied
Power
In
Power
Out
A1
A2
Neutral
Supply from Breaker Panel
10 Amperes Maximum
TS 1
TS 2
R1
R2
R3
Some wiring removed for clarity. See schematic for details.
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AVI HOOD ELECTRICAL CONNECTIONS
51
MUA Damper Relays - Multiple Output - World Voltage & Frequency
MUA Unit Relay
Customer Supplied
Power
In
MUA Unit Relay
Customer Supplied
Power Power
Out
In
A1
A2
MUA Unit Relay
Customer Supplied
Power Power
Out
In
A1
A2
Power
Out
A1
A2
Neutral
Supply from Breaker Panel
10 Amperes Maximum
TS 1
TS 2
R1
R2
R3
Some wiring removed for clarity. See schematic for details.
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52
AVI HOOD ELECTRICAL CONNECTIONS
Input Power to Lights - Without VFD Controller
Terminal Strip (TS1)
Grounding Block
Oven/hood interface
Non-VFD Control Box (Cover removed)
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Fire Suppression
Service Panel
1/2” All-thread Supported
by Unistrut (4 Locations)
Duct Wrap
(optional)
Welded Duct
Fan Curb
Exhaust Fan
Three Phase
Power to Oven
Drop Ceiling
Ceiling Joist
Roof
Finished Floor
3 Phase Power to
Hood Electrical
Box
HVAC Unit
AVI HOOD ROUGH-IN SPECIFICATIONS
53
All structural members, electrical & fire suppression equipment shown for reference only.
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54
AVI RECOMMENDED EXHAUST FLOW RATES
Top
Single
X
X
Double
X
X
Triple
X
X
X
Exhaust Flow Rates VOLUME (min. recommended)
Switches On
18xx
24xx
32xx
Middle Bottom
500
500
500
[14.16]
[14.16]
[14.16]
500
500
500
[14.16]
[14.16]
[14.16]
506
644
828
X
[14.33]
[18.24]
[23.45]
506
644
828
X
[14.33]
[18.24]
[23.45]
500
500
500
[14.16]
[14.16]
[14.16]
506
644
828
X
[14.33]
[18.24]
[23.45]
766
975
1254
X
[21.69]
[27.61]
[35.51]
506
644
828
X
[14.33]
[18.24]
[23.45]
766
975
1254
X
[21.69]
[27.61]
[35.51]
766
975
1254
X
X
[21.69]
[27.61]
[35.51]
766
975
1254
X
X
[21.69]
[27.61]
[35.51]
38xx
500
[14.16]
500
[14.16]
966
[27.35]
966
[27.35]
500
[14.16]
966
[27.35]
1463
[41.43]
966
[27.35]
1463
[41.43]
1463
[41.43]
1463
[41.43]
3
NOTE: All values are CFM [M /Min] unless otherwise noted.
NOTE: Figures represent TOTAL VOLUME measured at the duct.
In accordance with mechanical codes, make up air must be supplied. For commercial
kitchen make up air, the amount is determined by the exhaust hood flow rate requirements & all
other exhaust flow rate requirements in the kitchen.
At a minimum, smoke candles must be used for a Capture & Containment (C&C) test. Refer to the Ventilation Requirements disclosed in the Oven section in this manual.
A Test & Balance (TAB) report is recommended after installation has been completed.
Below are the minimum items to be included is this report:
 Total airflow on all A/C, Make-Up Air (MUA), & exhaust systems.
 Airflow on each supply & exhaust grille.
 Airflows on exhaust hoods compared to design specifications.
A final air balance report, with any corrections of issues found in the report, will help to
insure that your building systems are functioning properly & efficiently.
Refer to “Oven Ventilation Requirements & Guidelines”
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AVI RECOMMENDED EXHAUST FLOW RATES
Top
Single
X
X
Double
X
X
Triple
X
X
X
Exhaust Flow Rates VELOCITY (min. recommended)
Switches On
18xx
24xx
32xx
Middle Bottom
187.5
187.5
93.75
[57.15]
[57.15]
[28.58]
187.5
187.5
93.75
[57.15]
[57.15]
[28.58]
189.75
241.5
155.25
X
[57.84]
[73.61]
[47.32]
189.75
241.5
155.25
X
[57.84]
[73.61]
[47.32]
187.5
187.5
93.75
[57.15]
[57.15]
[28.58]
189.75
241.5
155.25
X
[57.84]
[73.61]
[47.32]
287.25
365.625
235.125
X
[87.55]
[111.44]
[71.67]
189.75
241.5
155.25
X
[57.84]
[73.61]
[47.32]
287.25
365.625
235.125
X
[87.55]
[111.44]
[71.67]
287.25
365.625
235.125
X
X
[87.55]
[111.44]
[71.67]
287.25
365.625
235.125
X
X
[87.55]
[111.44]
[71.67]
55
38xx
93.75
[28.58]
93.75
[28.58]
181.125
[55.21]
181.125
[55.21]
93.75
[28.58]
181.125
[55.21]
274.3125
[83.61]
181.125
[55.21]
274.3125
[83.61]
274.3125
[83.61]
274.3125
[83.61]
NOTE: All values are FPM [M/Min] unless otherwise noted.
NOTE: Figures represent VELOCITY measured at the Grease Filter.
NOTE: Most building codes require 500 Feet per Minute velocity. Exhaust duct is 1 ft2. Check
with your local building official for requirements.
The VELOCITY readings above are obtained by holding an anemometer 3” away from the Grease
Filter. Take several readings in different locations across the filters and average the results.
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56
AVI HOOD INSTALLATION
Prepare Ovens - Remove Lid Screws - Two (2) Only
Prepare Ovens - Control Box Closeout Bracket
Conveyors have been removed for clarity
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AVI HOOD INSTALLATION
Prepare Ovens - Front Shroud Brackets
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57
58
AVI HOOD INSTALLATION
Prepare Ovens - Bottom Rail Bracket
Prepare Ovens - Control Box Side Closeout
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AVI HOOD INSTALLATION
Prepare Ovens - Rear Shroud Brackets
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59
60
AVI HOOD INSTALLATION
Prepare Hood
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AVI HOOD INSTALLATION
61
Lifting Gear Setup
AVI hoods can easily be moved and stacked with the proper lifting equipment. The use of
XLT approved lifting equipment is highly recommended. Contact XLT for more information.
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62
AVI HOOD INSTALLATION
Lifting Jack Setup



WARNING 

Check for smooth operation. The cable should not be pinched & should pass
smoothly over the pulley on top of the pole assembly.
Inspect cable prior to each use.
If cable is frayed or shows signs of excessive wear & tear, DO NOT USE until
cable is replaced.
At a minimum replace the cable annually with wire rope that meets or exceeds
the jack manufacturer’s specifications.
Do not exceed the stated capacity of the jack.
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AVI HOOD INSTALLATION
63
Stacking Hood on the Ovens
Failure to engage the Lifting Jacks into the Lifting Pipe properly and completely
will result in damage, injury, or death from a falling hood.
WARNING


WARNING 
Both jacks should be raised in unison, otherwise they may bind and a dangerous
situation will develop.
Do not put any part of yourself under the hood at any time.
The hood is top heavy. Be careful.
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64
AVI HOOD INSTALLATION
Hang Hood From Ceiling Joists
All thread provided by others
69 5/8 ±1/8
[1768 ±3]
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AVI HOOD INSTALLATION
65
Install Grease Trays, Light Bulbs & Covers, and Grease Filters
1
2
3
4
5
6
Grease Tray
Grease Filters
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Filler Panel to be
over Grease Tray
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66
AVI HOOD INSTALLATION
Install Shroud Hanging Brackets
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AVI HOOD INSTALLATION
Install Corner Posts
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67
68
AVI HOOD INSTALLATION
Install Bottom Rails
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AVI HOOD INSTALLATION
Install Bottom Rails
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69
70
AVI HOOD INSTALLATION
Install Control Box Upper Closeout
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AVI HOOD INSTALLATION
Install Shroud Panels - Front and Ends
1
2
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71
72
AVI HOOD INSTALLATION
Install Back Shroud Panel
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AVI HOOD INSTALLATION
73
Install Hood Control Cord Assembly
All hoods are outfitted with three (3) control cord outlets, regardless of how many XLT
Ovens are installed. For a single oven use “Top” location. For a double stack use “Top” location
for upper oven and “Bottom” location for lower oven, leaving “Middle” location open.
Insert and lock each oven control cord into the designated location on the bottom of the
hood control box.
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74
AVI HOOD INSTALLATION
Connect Hood Control Cord Assembly
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AVI HOOD INITIAL START-UP
75
Variable Frequency Drive Adjustments
All AVI Hoods are functionally tested at the factory. Operation is verified, and adjustments are made to ensure proper operation. However, field conditions are sometimes different
than factory conditions. These variables make it necessary to have an authorized service technician verify operation and make field adjustments if needed. The following items must be checked
and verified to meet the specifications and requirements stated in this manual prior to the hood being commissioned:

Correct fan rotation.

Balanced make-up air.
The Initial Start-Up Checklist must be completed at time of installation, signed by the Customer and returned to XLT Ovens to initiate Warranty Policy.
The VFD controller is adjusted at the factory to the values displayed in the chart below.
VFD Controller Settings
Switches On
1832, 1855 & 2440 3240, 3255 & 3270 3855 & 3870
Top Middle Bottom
Single
X
20 Hz
25 Hz
30Hz
X
20 Hz
25 Hz
30Hz
Double
X
35 Hz
40 Hz
45 Hz
X
X
35 Hz
40 Hz
45 Hz
X
20 Hz
25 Hz
30Hz
X
30 Hz
35 Hz
40 Hz
X
40 Hz
45 Hz
50 Hz
Triple
X
X
30 Hz
35 Hz
40 Hz
X
X
40 Hz
45 Hz
50 Hz
X
X
40 Hz
45 Hz
50 Hz
X
X
X
45 Hz
50 Hz
55 Hz
Fire Suppression
60 Hz
If you require either more or less air flow, follow these steps:
1. Turn at least one (1) oven switch ON. The VFD display should show the POWER and RUN
LED lamps lit up, and a numeric value should appear in the window display.
Window Display
Function
Store
VFD Controller Display
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76
AVI HOOD OPERATOR CONTROLS
2. Press & hold the function key until <d001> displays.
3. Use the up / down arrows to reach <F001>.
4. Press the function key one (1) time. A frequency will display according to the switches that
are ON per the chart below.
5. Turn all oven switches OFF. The display should read <0.0>.
6. Turn ON the oven switches to be set. For example, both Top and Bottom ovens, or Top oven
only, or Bottom oven only, etc.
7. Press the Up/Down arrows until you reach the desired initial settings.
8. Press the store button once to store the new setting.
9. Repeat steps 6-8 for additional settings as needed.
10. When finished, turn all of the oven switches to the OFF position.
11. Press the <FUNC> key until <d001> appears in the display.
12. Press the <FUNC> one more time. The actual frequency will appear in the window display.
13. Press the <STR> button one time to store the values.
The control switches are located on the front of the hood.
NOTE
When XLT Ovens are outfitted with AVI Hoods, the main switch on the oven is disabled and no longer operates. The switch on the AVI Hood overrides the oven switch.
Hood Operation
1. Turn the light switch on.
2. Turn the desired oven switch on. Refer to the Oven start-up section for instructions on how to
adjust temperature and conveyor speed. The oven(s), exhaust fan, and make-up air unit will be
activated by this switch if the AVI Hood is installed according to this manual.
3. When additional oven switches are turned on, the VFD will automatically increase the exhaust
fan speed.
4. When shutting down the ovens, turn the desired oven switch off. The make-up air unit will
shut off. The ovens and exhaust fan will shut off after about 30 minutes. Refer to the Oven
shutdown section for instructions.
5. Do not press the <STOP/RESET> switch on the Variable Frequency Drive itself. The RUN
and POWER LED should stay lit all of the time.
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AVI HOOD VALANCE KIT (OPTIONAL)
77
The valance kit size is determined by AVI Hood size & distance from the finished floor to
the installed drop ceiling height. The valance kit screws directly to the AVI Hood & does not require any structural support. All kits have provisions for hood fire suppression piping to pass
through without modification. The plastic coating must be removed from all parts prior to installation.
AVI Hood valance kits are available for different floor to ceiling heights. Contact XLT
Ovens or your designated representative for more information.
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78
AVI HOOD VALANCE KIT (OPTIONAL)
Install Valance Brackets
Install Front & Back Panels
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AVI HOOD VALANCE KIT (OPTIONAL)
Install Corner Panels
Install End Panels
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79
80
AVI DUCT WRAP KIT (OPTIONAL)
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AVI HOOD CLEANING
81
Your AVI hood is constructed of stainless and aluminized steel. Check application restrictions on product label prior to usage. Observe recommended precautionary and safety measures as
dictated by the product manufacturer.
Do not use abrasive or caustic cleaners. Abrasive pads will scratch stainless steel surfaces.
Areas with heavy buildup should be sprayed and allowed to soak for up to 5 minutes prior to wiping clean. Always wipe with the “grain” of the surface to maintain appearance.
Hood Cleaning & Maintenance Schedule
Daily
Weekly Monthly
SemiAs Required
Annual
Cleaning
Wipe down Front, Sides, & Top
Clean Light Globes
Empty & Clean Grease Trays
Clean Grease Filters
Clean Duct and Exhaust Fan
□
□
□
Check Indicator Lamp
Check Grease Trays
Check Grease Filters
□
□
□
□
□
□
□
Inspection
□
Adjust
No Adjustments Necessary
Lubricate
No Lubrication Required
Replace
Light Bulbs
□
Schedule provided as a guide only. Frequency of cleaning may vary as needed.
Oven must be cool and the electric cord unplugged before any cleaning is done.
WARNING
Shroud Panels can weigh up to 60 lbs [27 kg]. Use caution when lifting.
CAUTION
DO NOT spray liquid cleaning agents in the slots & holes of the following locations:
 Hood electrical box (located on back of upper portion)
 VFD Controller
CAUTION
 Back of control box
 Underneath control box
Refer to the Hood Installation Section for disassembly and reassembly.
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82
AVI HOOD TROUBLESHOOTING
Before troubleshooting the hood:
1. Make sure that the RUN lamp and POWER lamp are lit.
2. Check to see that the breaker in the service panel is not tripped.
3. Check to see that the breaker on the hood electrical box is not tripped.
4. Make sure the Switch Relocation Cords (SRC) are properly installed to the oven(s).
5. Check to see that the grease filters are clean & installed properly.
6. Check to see if the exhaust fan is rotating in the correct rotation. (applies to new installations)
In the occurrence that the VFD controller has an ERROR Code displaying. Follow these steps to
clear them.
Error Codes:
 E01-E04 Inverter output was short circuited
 E05 motor overload is detected by electronic thermal function.
 E07 DC bus voltage exceeds a threshold
 E09 DC bus voltage is below a threshold
 E14 Ground fault detected between controller output and motor.
Error Code Reset:
Check VFD display for error code and record it.
Clear error by pressing the <Stop Reset> button.
Press the <Run> button to activate exhaust fan.
Normal operation resumes with no error codes.
If error codes return press the <Stop/Reset> key and call XLT service.
If the corrective actions listed above do not correct the problem, then XLT has qualified
customer service personnel that can provide assistance on any type of XLT Oven or AVI Hood
problem you may experience. Customer Service is available at 888-443-2751 24/7/365, or visit
www.xltovens.com. The website offers an interactive troubleshooting guide that can further assist
in diagnosing problems.
For repairs or maintenance of the fire suppression system and components, contact the local Ansul dealer or XLT for assistance.
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AVI VARIABLE FREQUENCY DRIVE (VFD) MANUAL MODE83
Standard Hoods ONLY
The manual mode feature was designed to offer temporary operation of the exhaust fan at
full power if the VFD controller fails. Manual mode should not be used for normal day-to-day operation and should only be utilized during emergency situations. The operator should return the
VFD controller back to normal run mode as soon as the VFD is repaired or replaced.
A key is supplied with the unit that unlocks both switches. The key must remain in keyed
switch #1, Standard Mode, during normal operation.
If the VFD fails, then follow these steps:
1. Rotate keyed switch #1 clockwise to the OFF position.
2. Wait until the VFD LED display and the POWER indicator lamp goes completely blank.
NOTE: This may take up to 1 minute!
Do not turn this switch off or on without allowing the VFD controller to completely shut down.
CAUTION Failure to follow these instructions will result in damage to the VFD controller.
After the VFD Controller display has gone off:
3. Remove the key from keyed switch #1 and insert it into keyed switch #2.
4. Rotate keyed switch #2 clockwise to the ON position.
The exhaust fan should now operate at full speed, and can be turned ON & OFF from this
switch.
Exhaust fan will run at highest speed (60 Hz) when in manual mode.
NOTE
As soon as possible, ensure the VFD is either repaired or replaced. After the VFD is returned to operating condition, then follow these steps:
1. Rotate keyed switch #2 counter-clockwise to the OFF position.
2. Wait for the exhaust fan to come to a complete stop.
3. Wait 5 minutes.
Ensure the exhaust fan has come to a complete stop before proceeding.
Failure to follow these instructions will result in damage to the VFD controller.
CAUTION
After the exhaust fan has come to a complete stop:
4. Remove the key from keyed switch #2 & insert into keyed switch #1.
5. Rotate keyed switch #1 counter-clockwise to the ON position.
6. Press the green <RUN> button on the VFD Controller to reactivate standard mode.
The VFD controller should illuminate & show <0.0>. Follow the steps outlined in the
VFD Adjustments section of this manual.
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84
OVEN SCHEMATIC - STANDARD
1832-EL Standard 208/240 VAC
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OVEN SCHEMATIC - STANDARD
2440-EL, 3240-EL Standard 208/240 VAC
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85
86
OVEN SCHEMATIC - STANDARD
1855-EL, 3255-EL, 3855-EL Standard 208/240 VAC
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OVEN SCHEMATIC - STANDARD
2440-EL, 3240-EL Standard 480 VAC
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87
88
OVEN SCHEMATIC - STANDARD
1855-EL, 3255-EL, 3855-EL Standard 480 VAC
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OVEN SCHEMATIC - WORLD
1832-EL, World 380 VAC
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89
90
OVEN SCHEMATIC - WORLD
2440-EL, 3240-EL World 380 VAC
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OVEN SCHEMATIC - WORLD
1855-EL, 3255-EL, 3855-EL World 380 VAC
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91
92
AVI HOOD SCHEMATIC - STANDARD w/VFD
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AVI HOOD SCHEMATIC - WORLD w/VFD
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93
94
AVI HOOD SCHEMATIC w/o VFD
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APPENDIX A
95
Product Certifications and Applicable Codes
Standard XLT Oven Certifications ¹:
XLT Gas Ovens:
1. ANSI Z8311-2006/CSA 1.8-2006 Standard for Gas Food Service Equipment
2. ANSI /NSF 4-2006e Sanitation for Commercial Cooking Rethermillization &
Powered Hot Food Holding & Transportation Equipment
XLT Electric Ovens:
1. ANSI/UL197-CSA C22.2 Commercial Electric Appliances
2. ANSI /NSF 4-2006e Sanitation for Commercial Cooking Rethermillization &
Powered Hot Food Holding & Transportation Equipment
World XLT Oven Certifications¹ :
XLT Gas Ovens:
1. EN 60335-2-42:2003 + A1:2008, used in conjunction with EN 60335-1:2002, Safety of Household Appliances and Similar Electrical Appliances
2. EN 60335 A11, A1:2004 + A12, A2:2006 + A1/C1:2007 + A13:2008 Low Voltage Directive
(LVD)
3. EN 55014-1:2006 EN 61000-3-2:2006, EN 61000-3-3:1995 +A1:2001 +A2:2006, Electromagnetic Compatibility. (EMC)
4. EN 55014-2:1997 +A1:2001, Conducted Emissions, Surge Immunity
5. BS EN 203-1:2005+A1:2008, Standard for Safety of Gas Heated Catering Equipment
6. BS EN 203-2-1: 2005, Standard for Gas Heated Catering Equipment
7. 90/396/EEC. Gas Appliance Directive (GAD)
XLT Electric Ovens:
1. EN 60335-2-42:2003 Safety of Household Appliances and Similar Electrical Appliances
2. EN 60335-1:2002 +A11, A1:2004 + A12, A2:2006 + A1/C1:2007 + A13:2008) Low Voltage
Directive (LVD)
3. EN 6100-6-5 Electromagnetic Compatibility (EMC)
4. EN 55014-2:1997 +A1:2001, Conducted Emissions, Surge Immunity
5. EN 6100-6-1 EMC Immunity for residential, commercial & light industrial
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96
APPENDIX A
Product Certifications and Applicable Codes - Continued
6. EN 5504-1 EMC house hold appliance electric tools & similar appliances
7. EN 6100-3-3 +A1+A2 Voltage fluctuation
Standard & World AVI Hood Certifications ¹:
1. UL 710 Standard for Safety Exhaust Hoods for Commercial Cooking
2. ANSI/NSF 2-2009 Sanitation Food Equipment
3. ULC-S646, Standard for Exhaust Hoods and Related Controls for Commercial and Institutional
Kitchens
Australian XLT Oven Certifications ²:
XLT Gas Ovens: (certificate 7373)
1. AS 4563-2004 Commercial Catering Gas Equipment
2. AS/NZS 3350.1:2002 Safety of Household & Similar Electrical Appliances.
¹ The noted certifications for XLT ovens and AVI Hood are performed and documented by Intertek Testing Services NA Inc. 165 Main Street, Cortland, NY 13045.
Intertek is a nationally and internationally certified testing and accreditation agency.
² The certifications for Australia are administered and verified by the Australian Gas Association 2 Park Way, PO Box 122, BRAESIDE, VIC 3195
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Oven Initial Start-up Checklist - Remove & Return to XLT Ovens
Date of installation: _____________________________
Installed by:
Company:
Phone #:
Installer:
XLT installer: ____________Other:
Oven Size:
1832 1855 2440 3240
3255 3270 3855 3870
Heat Source:
Natural Gas LP Electric
Facility Information
Electrical
Store Name:
Electrical utilities accessible:
Address:
City: ____________________ State: _____ Zip:_______
Phone #: ______________________________________
Separate electrical circuit per oven:
Yes No
Yes No
Electrical Supply (per oven):
Volts
Amps
E-mail: _______________________________________
Hz
Contact Person: ________________________________
Freestanding Strip Mall New construction
Existing location Remodel
Oven Location: Against wall In corner Island
I&O Manual presented to store operator:
Yes No
Utilities present at installation: Electric Gas
On-Site dough prep:
Yes No
Air-born contaminates: Flour Cornmeal Grease
Phase
Gas Ovens Only
Inlet Pressures: Static:
Dynamic:
“WC
“WC
Gas Line Size: ___________ Teflon Tape:
Yes No
Address: ______________________________________
List all gas appliances in store (with gas requirements)
Oven #1:
Btu
Oven #2:
Btu
Oven #3:
Btu
Water Heater:
Btu
Furnace:
Btu
Other:
Btu
Total gas requirements for store:
Btu
Regulator Capacity:
Btu
Meter Capacity:
Btu
City: ____________________ State: _____ Zip:_______
Shut off valve accessible after installation:
Phone #: _______________ Cell: __________________
One shut off valve per oven:
Other _________________________________
HVAC/Contractor Contact:_______________________
E-mail: _______________________________________
Restraint Cable installed on bottom oven:
Yes No
Drip Leg installed:
Gas line purged of air prior to installation:
Customer or store operator shown how to disassemble
and clean ovens and hood:
Test cook performed:
Ovens ran for 30 min:
All features explained:
Yes No
Yes No
Yes No
Yes No
Damage to ovens or hood during shipment or installation:
Fittings tested for gas leaks:
Yes No
Yes No
Yes No
Yes No
Yes No
Ventilation
Hood manufacturer
AVI  Other (specify)
_____________________________________________
Interlock system for non-AVI hood:
Air balance test performed:
Smoke test preformed:
Customer Signature:
Date:
Return to:
XLT Ovens
PO Box 9090
Wichita, KS 67277
FAX: 316-943-2769
Yes No
Yes No
Yes No
Front Belt Speed: _______min ______sec
Front Belt Speed: _______min ______sec
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
High Bias: ___________ Low Bias: ___________
Was Combination Valve adjusted:
Low flame after temperature drop:
Yes No
Yes No
N/A
High Bias: ___________ Low Bias: ___________
Was Combination Valve adjusted:
Low flame after temperature drop:
Secondary Shutter Setting:
Secondary Shutter Setting:
Left Burner:
Primary Shutter Setting:
N/A
High Bias: ___________ Low Bias: ___________
Was Combination Valve adjusted:
Yes No
Yes No
 Square  Round
Low flame after temperature drop:
Primary Shutter Setting:
Left Burner:
High Bias: ___________ Low Bias: ___________
Was Combination Valve adjusted:
Low flame after temperature drop:
Secondary Shutter Setting:
Secondary Shutter Setting:
Right Burner:
Primary Shutter Setting:
 Square  Round
———-—— GAS OVENS ONLY ——————
Fire Suppression Installed:
Primary Shutter Setting:
Right Burner:
———-—— GAS OVENS ONLY ——————
Fire Suppression Installed:
Fingers in proper location:
Yes No
Yes No
Fingers in proper location:
Set Point Temp: Left ________ Right _________
Conveyor Belt Direction:
Proper Belt Tension:
Set Point Temp: Left ________ Right _________
Conveyor Belt Direction:
Proper Belt Tension:
Back Belt Speed: _______min ______sec
N/A
Yes No
 L to R  R to L
Other Product: ____________________________
Other Product: ____________________________
Back Belt Speed: _______min ______sec
Thin Crust Thick Crust Pan Screen
Thin Crust Thick Crust Pan Screen
N/A
Yes No
 L to R  R to L
Serial #: __________________________________
N/A
Serial #: __________________________________
Middle Oven
Model #: __________________________________
N/A
Model #: __________________________________
Top Oven
N/A
Yes No
Yes No
Yes No
Yes No
N/A
High Bias: ___________ Low Bias: ___________
Was Combination Valve adjusted:
Low flame after temperature drop:
Secondary Shutter Setting:
Primary Shutter Setting:
Left Burner:
High Bias: ___________ Low Bias: ___________
Was Combination Valve adjusted:
Yes No
Yes No
 Square  Round
Low flame after temperature drop:
Secondary Shutter Setting:
Primary Shutter Setting:
Right Burner:
———-—— GAS OVENS ONLY ——————
Fire Suppression Installed:
Fingers in proper location:
Set Point Temp: Left ________ Right _________
Conveyor Belt Direction:
Proper Belt Tension:
N/A
Yes No
 L to R  R to L
Back Belt Speed: _______min ______sec
Front Belt Speed: _______min ______sec
Other Product: ____________________________
Thin Crust Thick Crust Pan Screen
Serial #: __________________________________
Model #: __________________________________
Bottom Oven
Oven Initial Start-up Checklist - Remove & Return to XLT Ovens
Hood Initial Start-up Checklist - Remove & Return to XLT Ovens
Model #:
Serial #:
VFD power supplied:
Oven switch cords connected to VFD box:
Volts
Amps
Hz
Phase
Light globes installed over bulbs:
Height from bottom of hood to finished floor:
Feet
Exhaust fan purchased from XLT:
Inches
Length of duct run (from top of hood to fan):
Feet
Lights operate with switch:
Exhaust fan operates with hood switches:
Inches
Correct fan rotation:
Number of bends in duct run: ________45º ________ 90º
Rating of exhaust fan:
CFM
Hood hung prior to oven installation:
Hood hung to local codes:
Switches face front of ovens:
VFD box cover replaced after installation:
All shroud panels properly installed:
Grease filters properly installed:
Grease trays properly installed:
Crumb trays easily removable:
Oven power cords connected to VFD box:
Electric Oven
Customer Signature:
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
 N/A
Fire suppression relay in VFD box utilized:
VFD properly programmed:
Valance Kit:
Duct Valance Kit:
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Date:
Notes: _________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
Return with Oven Initial Start-up form to:
XLT Ovens
PO Box 9090
Wichita, KS 67277
FAX: 316-943-2769
US: 888-443-2751
XLT Ovens
PO Box 9090
Wichita, Kansas 67277
FAX: 316-943-2769 INTL: 316-943-2751
WEB: www.xltovens.com