Compact Countertop Rotisserie

Compact Countertop
Rotisserie
SERIES: NMK
Operation Manual
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.
BKI Worldwide, Inc. is a wholly owned subsidiary of Standex International Corporation.
SS-OM-007.02
Revised 8/08/13
NMK 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
Cooking ..................................................................................................................................................................... 8
Preparing and Loading Chickens .................................................................................................................................. 8
Trussing Chickens..................................................................................................................................................... 8
Meat Forks ................................................................................................................................................................ 9
Baskets...................................................................................................................................................................... 9
Installation ......................................................................................................................................................................10
Unpacking and Handling ............................................................................................................................................. 10
Location and Clearance............................................................................................................................................... 10
Extraction..................................................................................................................................................................... 10
Wiring........................................................................................................................................................................... 10
General Guidelines.................................................................................................................................................. 10
Guidelines for European FoodService Equipment ...................................................................................................... 12
Operating ..................................................................................................................................................................... 12
Safety Cut-Out......................................................................................................................................................... 12
Maintenance ...................................................................................................................................................................13
Scheduled Maintenance .............................................................................................................................................. 13
Oven Cleaning (Daily) ............................................................................................................................................. 13
Troubleshooting ........................................................................................................................................................... 15
Accessories ....................................................................................................................................................................16
Notes ...............................................................................................................................................................................17
1
NMK Rotisserie Oven
Introduction
Introduction
BKI®
Your
NMK Rotisserie is thermostatically controlled. It utilizes a revolving mechanism and heating elements that ensure even
product cooking. A thermostat and timer 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
NMK 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
NMK 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
NMK Rotisserie Oven
Introduction
Safety Labels
NMK
I
I
O
O
I
O
5
NMK 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
NMK Rotisserie Oven
Operation
Operation
Controls and Indicators
NMK
7
6
5
3
I
I
O
O
4
2
I
1
O
Hardware Controls
Item #
1
Description
Main Power Switch
2
3
Main Power Isolator
Light
Rotor Switch
4
Light Switch
5
Thermostat
6
Heating Indicator Light
7
Timer
Function
Turns power on or off to the entire unit. When placed in the on position, the oven
heats to the set temperature. The Rotor & Light switches will function with the Power
switch in the on position. When placed in the off position, power is removed from the
entire unit.
This light illuminates when the Power switch in the on position to indicate that power
is being applied to the oven.
Turns the rotor drive motor on or off. When placed in the on position, the rotor
system rotates. When placed in the off position the rotor system stops. The Main
Power Switch must be in the on position for this switch to function.
Turns power on or off to the cavity light. The Main Power Switch must be in the on
position for this switch to function.
Sets the cooking temperature of the oven. When the Main Power Switch is in the on
position, the oven is maintained at the Thermostat set temperature.
This light illuminates when the Thermostat is applying power to the heating elements.
The Main Power Switch must be in the on position for this light to function.
Used to time a cook cycle. Set to desired cook time at beginning of cook cycle. A
bell alarm will ring when cook time is expired.
7
NMK Rotisserie Oven
Operation
Cooking
Turn the Main Power switch ON and allow the oven to preheat approximately 15 minutes before loading product into the oven. The
Heating Indicator Light will begin to cycle on and off when the oven is preheated to temperature.
Prepare the product to be cooked as described below. To avoid uneven cooking and cross contamination do not cooked different
products at the same time.
Load the product into the oven as described below and securely close the oven door.
Rotate the Timer knob clockwise a full turn then rotate the knob back to the desired cook time (in minutes).
After the set time has completed, an audible bell will sound.
Measure the internal temperature of the products to verify they are fully cooked. If the products are fully cooked, unload the oven.
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” [165mm-180mm] 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.
8
NMK Rotisserie Oven
Operation
Meat Forks
Up to three (3) chickens can be placed on a NMK meat fork. Orient the chickens with the
breast side up and the meat fork with the handle up. 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.
Keep hands clear of pointed end of meat fork when
piercing fork through chicken.
The NMK will hold up to 3 meat forks.
To load the oven turn the Rotor Switch on and allow the rotors to rotate until one of the sets of
mounting holes in the rotors is at the front of the oven. Turn the Rotor Switch off.
Load the first meat fork on the rotors as described below. Use the Rotor Switch to advance
the rotors to load additional meat forks.
Make sure the rotor fits into
this slot in the meat fork rod.
STEP 1
Insert pointed ends of meat
fork into spit mounting
hole in passive
side rotor.
STEP 2
Insert handle end of meat fork
into spit mounting holes in
drive rotor.
Load meat forks onto rotors with
breast side of chicken facing out.
DRIVE SIDE
PASSIVE SIDE
Baskets
Baskets allow a wide range of products to be cooked in the NMK. 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.
The NMK will hold up to 3 baskets. Load the first basket on the rotors as described below. Use the Rotor Switch to advance the
rotors to load additional meat forks.
STEP 1
Insert long pin of basket
into basket mounting
hole in passive
side rotor.
Make sure the rotor fits into
this slot in the basket pin.
STEP 2
Insert short pin of basket into
basket mounting hole in
drive rotor.
PASSIVE SIDE
DRIVE SIDE
9
NMK 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.
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).
10
NMK Rotisserie Oven
Installation
Chart 1. Location and Clearance
NMK
207in [530mm]
8
1in [488mm]
194
3015in [785mm]
16
31in
[787mm]
4in [101mm]
13in [21mm]
16
Electrical:
Volts
208
220
230
240
5 in
2616
[669mm]
Required clearances:
Left: 3 in. [76 mm]
Right: 20 in. [500 mm] for service access
Back: 6 in. [152 mm]
Front: 30 in. [762 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: Can be mounted on counter top.
Phase
1
1
1
1
Dimensions:
Height: 35 in. [890 mm]
Width: 30 15/16 in. [786 mm]
Depth: 20 7/8 in. [530 mm]
Weight: 155 lb. [70.5 kg]
11
Watts
3175
3085
3370
3670
Amps
15.2
14.0
14.6
15.3
Wires
2+G
2+G
2+G
2+G
Crated Dimensions:
Height: 38 in. [965 mm]
Width: 40 in. [1016 mm]
Depth: 32 in. [813 mm]
3
Volume: 28.1 cu. ft. [0.80 m ]
Weight: 200 lb. [91 kg]
NMK 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 NMK 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.
12
NMK 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.
3.
4.
5.
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)
Remove all food products from the unit.
Place meat forks or baskets 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.
Remove the Rotor System as described below:
STEP 1
Lift passive end of rotor shaft
up and out of the shaft carrier
until the drive hub on the
opposite end disengages.
STEP 2
Pull rotors & shaft
assembly out of oven.
13
NMK Rotisserie Oven
Maintenance
6.
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.
7. 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.
8. 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.
9. Replace the grease drawer.
10. Install the Rotor System in the oven.
11. Turn power on to main breaker box via the breaker switch.
14
NMK Rotisserie Oven
Troubleshooting
Problem
Cause
Possible Solution
Unit does not operate when
Main Power Switch is in ON
position; Main Power Isolator
Light is not illuminated.
Unit power plug disconnected.
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.
Safety cut out thermostat tripped or
defective.
Contact BKI service agent for corrective action.
Defective relay.
Contact BKI service agent for corrective action.
Defective thermostat.
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.
Defective rocker switch.
Contact BKI service agent for corrective action.
Defective pulley or drive belt.
Contact BKI service agent for corrective action.
Defective motor or capacitor.
Contact BKI service agent for corrective action.
Defective bulb.
Contact BKI service agent for corrective action.
Unit does not operate when
Main Power Switch is in ON
position; Main Power Isolator
Light is not illuminated.
Oven does not heat at all.
Oven heats up slowly
Rotor does not rotate when
switch in turned ON.
Cavity light does not
illuminate when switch is
turned ON.
15
NMK Rotisserie Oven
Accessories
Accessories
Description
Accessory #
Figure #
Item #
MEAT FORK, NMK
MF0046
Figure 1
1
MEAT BASKET, NMK
MB0042
Figure 1
2
BKI RUBBER GLOVES
G0089
Figure 1
3
Figure 1. Accessories
1
2
16
3
NMK Rotisserie Oven
Notes
Notes
17
2812 Grandview Dr., Simpsonville, S.C. 29680, USA
http://www.bkideas.com
Made and printed in the U.S.A
SS-OM-007.02
Revised 8/08/13
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