Operation Manual OV310G &amp

Operation Manual OV310G &amp
Operation
Manual
MODEL
OV310E (ELECTRIC)
OV310G (GAS)
ML-132516
ML-132515
Model Number:
___________
Serial Number:
___________
OV310G & OV310E
MINI ROTATING
RACK OVENS
Date of Installation: ___________
Baxter Mfg, a Division of ITW FEG, LLC • 19220 State Route 162 East • Orting, WA 98360-9236
Phone: (360) 893-5554 • Fax: (360) 893-1337
www.baxterbakery.com
FORM 36807 Rev. A (June 2017)
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS
OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT
THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED FROM THE
LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS
AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS
COMPANY OR GAS SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS
THOROUGHLY BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT.
IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO
OPERATE THIS DEVICE.
KEEP AREA AROUND OVEN CLEAR OF COMBUSTIBLES. DO
NOT OBSTRUCT COMBUSTION AND VENTILATION OPENINGS
ON THE OVEN.
This manual has been prepared to provide information in accordance with
ANSI Z83.11-2007 for gas equipment.
©BAXTER MFG, 2017
–2–
TABLE OF CONTENTS
GENERAL.............................................................................................................................................. 4
INSTALLATION..................................................................................................................................... 4
Unpacking......................................................................................................................................... 4
Location............................................................................................................................................ 5
Installation Codes and Standard...................................................................................................... 5
Assembly.......................................................................................................................................... 5
Gas Connections.............................................................................................................................. 6
Testing the Gas Supply System........................................................................................................ 6
Ventilation......................................................................................................................................... 6
Plumbing Connections...................................................................................................................... 6
Drain Connections............................................................................................................................ 7
Electrical Connections...................................................................................................................... 7
OPERATION......................................................................................................................................... 8
Controls............................................................................................................................................ 8
Food Service Steam Mode............................................................................................................. 13
Safety Alarm................................................................................................................................... 13
Kosher Operation Mode (Ovens Equipped With Kosher Package)................................................ 14
Programming the Oven.................................................................................................................. 15
Customized Operation.................................................................................................................... 20
Energy Saving Mode...................................................................................................................... 23
Shutdown........................................................................................................................................ 24
Perform LED Display Test.............................................................................................................. 24
CLEANING.......................................................................................................................................... 24
MAINTENANCE.................................................................................................................................. 25
General........................................................................................................................................... 25
Service and Parts Information........................................................................................................ 25
Removing the Rack........................................................................................................................ 26
Update Oven Application Firmware Via USB Drive........................................................................ 28
TROUBLESHOOTING....................................................................................................................... 29
Burners Will Not Light (Gas Ovens Only)....................................................................................... 29
Safety Alarm................................................................................................................................... 29
Alarms and Display Messages....................................................................................................... 29
Circulation Motor............................................................................................................................ 29
Rack Rotation................................................................................................................................. 29
OWNER PREVENTIVE MAINTENANCE PROCEDURES.............................................................. 30
Introduction..................................................................................................................................... 30
Preventive Maintenance Procedures.............................................................................................. 30
–3–
OPERATION AND CARE OF
MODELS OV310G AND OV310E MINI ROTATING
RACK OVENS
SAVE THESE INSTRUCTIONS
GENERAL
Models OV310G (Gas) and OV310E (Electric) Mini Rotating Rack Ovens feature the choice of four rack
configurations:
•
Eight 18" x 26" (45.7 cm x 66 cm) pan capacity rack with 4" (10.2 cm) slide spacing
•
Six 18" x 26" (45.7 cm x 66 cm) pan capacity rack with 5.31" (13.5 cm) slide spacing
•
Ten 18" x 26" (45.7 cm x 66 cm) pan capacity rack with 3.2" (8.1 cm) slide spacing
•
Twelve 18" x 26" (45.7 cm x 66 cm) pan capacity rack with 2.8" (7.1 cm) slide spacing
All oven rack options can be ordered in an end-load design. The six and eight pan options can be ordered
in a side-load design. A mechanism in the ceiling rotates the rack during baking.
Model OV310G is rated at 95,000 BTU/hr (natural or propane gas). Model OV310E is rated at 18.0 kW
(electric).
Baxter Mini Rotating Rack Ovens are produced with quality workmanship and material. Proper installation,
usage and maintenance of the rack oven will result in years of satisfactory performance.
It is suggested that you thoroughly read this manual and carefully follow the instructions provided.
INSTALLATION
In order to validate the warranty, the start-up must be performed by an Authorized Service Representative.
Before installing, verify that the electrical service(s) and type of gas supply (natural or propane) agree with
the specifications on the data plate located on top of the oven. If the supply and equipment requirements
do not agree, do not proceed with the installation. Contact an authorized Bakery Systems service office
immediately.
UNPACKING
This oven was inspected before leaving the factory. The transportation company assumes full responsibility
for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for possible shipping
damage. If the oven is found to be damaged, save the packaging material and contact the carrier within
15 days of delivery.
Carefully unpack the oven and place it in a work-accessible area as near to its final installed position as
possible. Remove protective covering from exterior surfaces prior to placing oven in final location.
–4–
LOCATION
The OV310G and OV310E Mini Rotating Rack Ovens must have the following minimum clearances to
combustibles:
•
Back and sides: 0"
•
Bottom: 0"
• Top: 18" (45.7 cm)
NOTE: Minimum 24" clearance needed for service access on the right-hand side. If right-hand side is
within 30" of radiant heat or grease vapor source, vent guard is required.
Be sure that electrical, water and drain connections are accessible and can be made per local and national
codes. The equipment area must be kept free and clear of combustible substances.
Do not obstruct the flow of combustion and ventilation air. Adequate clearance for air openings into the
combustion chamber must be provided. Make sure there is an adequate supply of air in the room to replace
air taken out by the ventilating system.
INSTALLATION CODES AND STANDARD
The oven must be installed in accordance with:
In the United States of America:
1.State and local codes.
2.National Fuel Gas Code, ANSI-Z223.1 (latest edition). Copies may be obtained from The American
Gas Association, Inc.; 1515 Wilson Blvd.; Arlington, VA 22209.
3.National Electrical Code, ANSI/NFPA-70 (latest edition).
In Canada:
1.Local codes.
2.CAN/CGA-B149.1 Natural Gas Installation Code (latest edition).
3.CAN/CGA-B149.1 National Fuel Gas Code (latest edition), available from The Canadian Gas
Association; 178 Rexdale Blvd.; Etobicoke, Ontario; Canada M9W 1R3.
ASSEMBLY
The oven must be installed on a stand, proofer cabinet or any noncombustible surface.
The oven must be sealed to the stand with an NSF-approved sealant, such as Dow Corning 732 or GE
RTV108.
Secure the oven to the proofer or stand using the provided tie-down brackets, which mount on the front
and rear of the oven.
Oven Mounted on a Stand or Proofer with Caster
For an appliance equipped with casters, instructions that (1) the installation shall be made with a connector
that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors
for Moveable Gas Appliances, CAN/CGA-6.16, and a quick-disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices
for Use with Gas Fuel, CAN1-6.9, (2) adequate means must be provided to limit the movement of the
appliance.
–5–
GAS CONNECTIONS
gases.
Gas supply connections and any pipe joint compound must be resistant to the action of propane
The OV310G is an indirect gas-fired oven, consisting of a heat exchanger with eight independent, U‑shaped
tubes, each with a separate in-shot burner rated at 11,875 BTU/hr for a total input of 95,000 BTU/hr.
Prior to lighting, check all joints in the gas supply line for leaks. Use soap and water
solution. Do not use an open flame.
TESTING THE GAS SUPPLY SYSTEM
When gas supply pressure exceeds 1/2 psig (3.45 kPa), the oven and its individual shutoff valve must be
disconnected from the gas supply piping system.
When gas supply pressure is 1/2 psig (3.45 kPa) or less, the oven should be isolated from the gas supply
system by closing its individual manual shutoff valve.
VENTILATION
Information on the construction and installation of ventilating hoods may be obtained from the standard
for Vapor Removal from Cooking Equipment, NFPA No. 96 (latest edition), available from the National
Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
Exhaust Fan Interlock
A connection point (maximum 5-amps) is provided for Indirect Vent (Exhaust Hood) or optional Direct Vent
(Draft Hood). It is located behind the right side service panel adjacent to the 120 V power connection.
Consult local codes for vent interlock requirements.
Indirect Vent (Under Exhaust Hood) - Standard
Locate the oven under an exhaust hood with adequate overhangs and exhaust rates to completely capture
the by-products of combustion discharged from the flue. From the termination of the flue to the filters of
the hood venting system, a minimum clearance of 18" (45.7 cm) must be maintained. The hood exhaust
fan can be electrically interlocked with the oven.
PLUMBING CONNECTIONS
Water and waste piping and connections shall comply with the International Plumbing Code 2003,
International Code Council (ICC), or to the Uniform Plumbing Code 2003, International Association of
Plumbing and Mechanical Officials (IAPMO).
Plumbing connections must comply with applicable sanitary, safety and plumbing
codes and provide adequate backflow protection to comply with applicable federal, state and local
codes.
Oven water supply should have a hardness of 4 to 6 grains per gallon, pH of 6.5 to 8.0 and chlorides less
than 30 PPM. Water condition outside of these requirements may void the warranty. Please consult your
local water company and/or water condition dealer before installing oven.
Connect the cold water supply to the 1/2" NPT incoming water connection located at the rear of the oven.
Water supply should have a pressure of 30 to 75 psi (207 to 517 kPa) when the steam solenoid is open.
–6–
DRAIN CONNECTIONS
Connect a 1/2" drain line to the 1/2" NPT drain connection located at the rear of the oven. Route the drain
line to a floor drain, allowing a minimum 1" air gap between the drain line outlet and floor drain.
If oven is being installed on an MB300 Proofing Cabinet, it is recommended that separate drain lines be
provided. If it is necessary to interconnect the oven and proofer drains, provide a vent opening in the
drain line above the oven drain connection location. Adequate drop must be provided such that the oven
drain will not flood the proofer cabinet.
ELECTRICAL CONNECTIONS
Electrical and grounding connections must comply with the applicable portions of
the National Electrical Code and/or other local electrical codes.
procedures.
Disconnect the electrical power to the machine and follow lockout / tagout
Appliances equipped with a flexible electric supply cord are provided with a
three-prong grounding plug. This plug must be connected into a properly grounded three-prong
receptacle. If the receptacle is not the proper grounding type, contact an electrician. Do not remove
the grounding prong from this plug.
The wiring diagram is located behind the side service panel on the right side of the oven.
Do not connect the OV310G gas model to the electrical supply until after gas
connections have been made.
The OV310E is an electrically heated oven consisting of six W-shaped elements, each rated at 3.0 kW
for a total input of 18.0 kW. The electrical input is shown in the table below.
HEATING CIRCUIT SUPPLY VOLTAGE
Volts
208
240
480
Hertz
50-60
50-60
50-60
Phase
3
3
3
Amps
50
43
22
Both gas and electric ovens require a dedicated 15-amp, 110 V 50 Hz or 120 V 60 Hz, single-phase supply
with ground, connected at the control circuit terminal block located behind the right side service panel. If
oven is installed in conjunction with an MB300 Proofing Cabinet, a separate 120 V supply is required for
the proofer.
–7–
OPERATION
The mini-rack oven and its parts are hot. Use care when operating, servicing or
cleaning the oven.
CONTROLS
–8–
Control Guide - Advanced
BUTTON
AUTO ON/OFF
TIMER
AUTO ON TIME
AUTO
ON
TIME
AUTO
AUTO OFF
OFF TIME
TIME
AUTO
OFF
TIME
AUTO
TIMER
ON/OFF
OFF
TIME
TIMER
ON
OFF
SET TEMP
AUTO
OFF
TIME
BAKE TIMER
AUTO
OFF
TIME
STEP
STEAM TIMER
STEP
AUTO
FAN
OFF
TIME
DELAY
AUTO
OFF
TIME
START
STOP
RECIPE
AUTO
OFF
TIME
STEP
ACTION
DISPLAY
Press to turn the oven ON or OFF
Control panel displays are lit when the oven is on. Oven
defaults to Program 0. If oven is turned OFF and back
ON within 2 minutes, the oven will come up in the last
mode and oven setting.
Press to enter current time or time for
oven to automatically turn ON or OFF,
when corresponding Auto On Time or
Auto Off Time button is pressed.
The AUTO ON/OFF TIMER window displays the current
time or the time the oven will automatically turn ON or
OFF.
Press arrow keys to set the desired
time of oven to automatically turn ON.
The AUTO ON/OFF TIMER window displays the time
the oven will automatically turn ON.
Press arrow keys to set the desired
time of oven to automatically turn OFF.
The AUTO ON/OFF TIMER window displays the time
the oven will automatically turn OFF.
Press to turn the automatic timer ON
or OFF.
The indicator light beside the timer ON/OFF button is lit
when the function is enabled.
Use to enter bake programs.
The SET TEMP window displays the set temperature.
The heat ON light is lit while the oven is heating. The
actual temperature in the oven cavity is displayed in the
OVEN TEMP window.
Press arrow keys to enter the BAKE
time (1 minute increments). Press the
up arrow key to enter additional time at
the end of the bake program.
The BAKE TIMER window displays the amount of time
for the current baking cycle. The minutes set are the
left two digits and minutes remaining are the right two
digits. The windows can be set to display hours and
minutes remaining. The ON light is lit when bake time is
active.
Press to enter the STEAM time
(5-second increments in Bakery mode;
1-second increments in Food Service
mode).
The STEAM TIMER window displays the amount of
time set for the steam cycle. The ON light is lit when the
steam system is active.
Press to enter into beginning of baking
cycle.
The DELAY TIMER window displays the amount of time
set for the circulation blower to delay air flow through
the oven chamber from 0-9 minutes.
Press to start the BAKE TIMER.
The ON light blinks when the BAKE TIMER is active.
Press to stop the BAKE. TIMER or
silence the beeper after the BAKE
TIMER has timed out.
The ON light is off when the BAKE TIMER is inactive.
Press the arrow keys to select a bake
program.
The RECIPE window displays the number of the current
program.
Use to enter bake programs.
The corresponding indicator light will be lit (1 to 4),
depending on which step is selected.
–9–
BUTTON
ACTION
Press to open or close the vent
manually.
DISPLAY
The indicator light next to the VENT button is lit when
the vent cycle is enabled.
Select the vent to be open during a recipe step by
enabling this during the edit mode.
STOP
This button can also be used to COOL DOWN the oven
while the door is open.
STEP
To use this feature, have set temperature at least 25°F
(14°C) cooler than the oven temperature then press the
VENT button.
AUTO
OFF
TIME
This COOL DOWN mode is exited by pressing any
button or closing the door.
Use to cool down the oven.
COOL
DOWN
To enable this feature, set a temperature at least 25°F
(14°C) cooler than the oven temperature then press the
COOL DOWN button.
The COOL DOWN mode is exited when temperature
reaches 25°F (14°C) below set temperature when the
door is open, or when the temperature is below the set
temperature when the door is closed or by pressing any
button.
Opening or closing the door does not cause this COOL
DOWN mode to exit.
Auto ON/OFF Timer
Setting Clock
Auto ON/OFF Timer display shows the current time of day. To set the clock, the control must be turned on.
Press and hold either of the arrow buttons until the colon between the hours and minutes display stops
blinking. Use the up and down arrow buttons to adjust time of day. After 5 seconds of no use, the colon
will start to blink again.
The oven can be set to turn itself on and off. After the Auto ON/OFF Timer is set, the POWER ON OFF
button can be pressed to turn the oven off. This will not disrupt the AUTO ON/OFF setting. Electrical power
to the oven must remain on.
1.To set the oven to turn on, press and hold the AUTO ON TIME button. The previously entered start
time will appear in the display. Use the UP and DOWN arrows to adjust the start time. Then release
the AUTO ON TIME button.
2.To set the oven to turn off, press and hold the AUTO OFF TIME button. The previously entered end
time will appear in the display. Use the UP and DOWN arrows to adjust the end time. Then release
the AUTO ON TIME button.
3.To enable the automatic start, press the TIMER ON/OFF button until the indicator LED to the right
of the TIMER ON/OFF button is illuminated.
Backup Battery
The clock is backed up by a lithium battery, which keeps the clock circuitry operating when all external
power is off. If the battery becomes low or dead while the external power is off, the display will read 12:00
(12 hr mode) or 0:00 (24 hr mode) and will not increment until a new time is set. The clock will operate
with a dead or missing battery, but must be set each time external power is turned on. Batteries should
be replaced when low or dead to avoid corrosive damage to the circuitry.
– 10 –
Oven Preheat
For best results, the oven must be preheated to bake temperature before baking begins.
1.Press the POWER ON OFF button to turn the oven on.
2.Press the UP or DOWN arrows in the TEMP section to enter the desired baking temperature.
3.Confirm that the doors are closed.
4.Allow 30 minutes for the oven to reach the set temperature and the steam system to charge.
5. The oven is now ready for baking operations.
Basic Operation
The oven and its parts are hot. To prevent burns, use hot pads or protective mitts
when loading or unloading the oven.
Hot air and steam are released from the oven interior when the loading doors are
opened. To avoid burns, open the doors slowly and keep clear of the opening.
1.Preheat the oven. See Oven Preheat.
2.Manually select baking settings:
• Press the UP or DOWN arrows next to
BAKE TIMER to enter the desired value.
• Press the UP or DOWN arrows next to
STEAM TIMER to enter the desired value.
• Press the UP arrow next to FAN DELAY
to enter the desired value.
• The steam and fan delay settings are optional and can be left at 0 if desired.
3.Slowly open the doors. Wait for the rack to stop. Load the oven. Close the doors.
4.Press the START button. The ON light in the BAKE TIMER window blinks until the timer times out.
5.The oven beeps after the BAKE TIMER times out. Press STOP to silence the beeper.
– 11 –
Operational Hints
• On the initial startup, the oven temperature will default to the factory setting of 375°F (191°C)
unless changed using customized operations.
•
During a baking cycle, the START and STOP buttons control the BAKE, STEAM and FAN DELAY
settings only. They have no effect on the oven heat. When the BAKE TIMER times out, the oven
heat stays at the set temperature. Care should be taken not to overbake products.
•
To adjust the temperature during a baking cycle, press the UP or DOWN arrows in the Oven Temp
section to enter the new temperature.
•
To adjust the BAKE, STEAM and FAN DELAY settings, press the corresponding arrows to enter the
new values. There must be bake time set, if steam time is required. Press START when finished.
•
Circulation blower will pulse during a steam cycle to assist steam distribution. It does not attain full
speed.
•
If the doors are opened at any time during the baking cycle, the TEMP, BAKE TIME, STEAM and
FAN DELAY settings will pause. Close the doors to resume all functions.
•The FAN DELAY option minimizes airflow at the beginning of the baking cycle. The heat is off while
the FAN DELAY is activated.
•
If the oven temperature is more than 20°F (11°C) higher than the set temperature, and the bake
timer is not activated, the oven will automatically open the VENT. The VENT will remain open until
the oven temperature is within 20°F (11°C) of the set temperature.
• The oven monitors the heating system by comparing the current oven temperature to the set
temperature. If a problem arises in the heating system or there is a heating system failure, both
temperature displays will flash. If the problem continues, contact your authorized Bakery Systems
service agency.
•
The COOL DOWN feature provides a means of cooling down the oven. To enable this feature, set
a temperature at least 25°F (14°C) cooler than the oven temperature. Press the COOL DOWN
button—the display alternately shows the set temperature and COOL and the vent opens. Additionally,
the doors can be opened and the circulation fan will continue to run. The COOL DOWN mode is
exited by the oven temperature reaching set temperature (25°F (14°C) below set temperature if
doors are opened) or by pressing any button.
•
The oven rack will rotate only after there is time entered into the bake timer and the START button
has been pressed. Rotation will start when both doors are closed. If there is no time entered into
the bake timer, the display will flash. Press STOP and the controller will stop flashing. Once started,
the rack will continue to rotate until a door is opened.
•
Circulation fan will stop running if the oven set point is reached and there is no ("0") time displayed
on the controller.
– 12 –
FOOD SERVICE STEAM MODE
This mode can be used to provide steam on a periodic basis throughout operation. When this mode is
enabled, the STEAM TIMER controls how many seconds of steam are provided to the oven, while a value
entered in the Parameter 14 (P14) setup controls how frequently the steam is operated.
To enable the Food Service Steam mode:
1.Enter the parameter setup mode. (See Entering Setup Mode.)
2.Select Parameter 14.
3.If the BAKE TIMER window displays ‘0’, it is set up for Bakery Mode (factory default). Press the UP
or DOWN arrow buttons to enter FSS mode (display will change to a 3-digit number).
4. Set the desired time between steam cycles using the UP or DOWN arrow buttons. The range is from
300 seconds (5 min.) to 990 seconds (approximately 17 min.), and increments by 10 seconds at a
time.
5.After setting the desired cycle, press the POWER ON OFF button to save the settings.
6.The STEAM TIMER will now operate in 1-second increments, up to 10 seconds, to set the duration
of steaming.
Examples:
‘300’ is selected for P14
‘3’ is entered in STEAM TIMER
= steam is turned on for 3 seconds every 300 seconds (5 min.)
‘990’ is selected for P14
‘3’ is entered in STEAM TIMER
= steam is turned on for 3 seconds every 990 seconds (17 min.)
To return the oven to Bakery Mode, repeat the above process to access P14 and set the value in the BAKE
TIMER window to ‘0’. The STEAM TIMER will now operate in 5-second increments.
SAFETY ALARM (STANDARD FEATURE, NO PARAMETER SETUP REQUIRED)
If the temperature at the probe is in the range of 570 - 600 degrees Fahrenheit for 10 seconds, the unit
will do the following:
1.Shut off all features.
2.Sound an alarm.
3.Flash the OVEN TEMP display (actual temperature is displayed).
4.Display the letters ‘SHdn’ in the BAKE TIMER display.
Disconnect the electrical power to the machine and follow lockout / tagout procedures.
There may be multiple circuits. Be sure all circuits are disconnected.
If gas oven, shut off gas. Contact your authorized Bakery Systems service office.
Do not attempt to restart the oven until it has been inspected by an authorized servicer.
– 13 –
KOSHER OPERATION MODE (OVENS EQUIPPED WITH KOSHER PACKAGE)
NOTE: The oven will be put into Kosher operation mode by authorized personnel at the time of start-up.
NOTE: Setting up the parameters and adding programs to the controller should be done before the initial
start-up since the oven controller has to be shut off to do this.
For Kosher operations, the oven must maintain a minimum temperature in order to retain Kosher approval.
The oven control will make the minimum set temperature 200°F in order to maintain minimum temperature
requirements. The oven controller can not be set below 200° F.
If the oven temperature is at risk of falling below the approved range, a rapid beep alarm will sound (faster
than the normal TIMER alarm). If you hear this alarm, do the following:
•
Check that the oven door is closed.
•
If the Vent mode is active, turn the Vent off.
If the oven temperature falls below 150°F, the control will lock out. The display will read ‘LOC OUT’ and
the unit will not operate. Authorized personnel must be contacted to restart the oven.
If the control is inadvertently turned OFF while in kosher mode, when powered ON, the control will re-start
in kosher mode as long as the temperature has not dropped below the minimum requirements.
– 14 –
PROGRAMMING THE OVEN
Single Step Recipes
The recipe menu stores up to 99 recipes that can be recalled by number when needed. A recipe is a set
of baking instructions (temperature, bake, steam and fan delay settings) that the operator defines for any
baking operation.
1.With the oven in the OFF mode, press and hold the UP arrow in the STEPS section. While pressing
and holding the UP arrow, press the POWER ON OFF button for 3 seconds. When the beep sounds,
the oven is in recipe mode.
2.Press the RECIPE UP or DOWN arrows until the recipe number that is desired is displayed.
3.Press the TEMP UP or DOWN arrows to enter the desired temperature.
4.Set the Bake, Steam, Delay Fan and Vent settings:
• Press the UP or DOWN arrows next to BAKE TIMER to enter the desired time.
• Press the UP or DOWN arrows next to STEAM TIMER to enter the desired time. If no time is
needed enter 0.
• Press the UP arrow next to FAN DELAY to enter the desired time. If no delay is required leave
set at 0.
• Press the VENT button to vent the cavity for the entire time of the step. For vent button location
see illustration on page 8. Vent button is located in the lower right hand corner of the control
panel. When step is complete, vent will close.
5.To store the recipe, press the RECIPE UP or DOWN arrows to move to the next recipe number or
press the POWER ON OFF button to exit the recipe mode.
6.To store additional recipe settings, repeat steps 2 to 4.
7.Record recipe numbers and product associated with them.
– 15 –
Multi-Step Recipes
Additional steps can be entered within the original recipe number. Up to four individual steps can be added
by the operator, each with different bake settings.
For example, Recipe 1 has temperature, bake, steam and delay time settings set by the operator. This is
known as Step 1. After the timer times out in Step 1, the oven automatically starts the programmed bake
settings in Step 2. The system continues with each step until all steps have been timed out.
1.With the oven in the OFF mode, press and hold the UP arrow in the STEPS section. While pressing
and holding the UP arrow, press the POWER ON OFF button for 3 seconds. When the beep sounds,
the oven is in recipe mode.
2.Press the RECIPE UP or DOWN arrows until the recipe number that is desired is displayed. The
Step 1 light is lit.
3.Press the TEMP UP or DOWN arrows to enter the desired temperature.
4.Set the Bake, Steam, Delay Fan and Vent settings:
• Press the UP or DOWN arrows next to BAKE TIMER to enter the desired time.
• Press the UP or DOWN arrows next to STEAM TIMER to enter the desired time. If no time is
needed enter 0.
• Press the UP arrow next to FAN DELAY to enter the desired time. If no delay is required leave
set at 0.
• Press the VENT button to vent the cavity for the entire time of the step. For vent button location
see illustration on page 8. Vent button is located in the lower right hand corner of the control
panel. When step is complete, vent will close.
5. Press the UP arrow in the STEPS section to advance to the next step within the recipe. The selected
step light is lit.
6.Repeat steps 3 and 4 above to set each step, if needed, in the program.
7.To store all the steps in the program, press the RECIPE UP or DOWN arrows to move to the next
recipe number, or press the POWER ON OFF button to exit the recipe mode.
– 16 –
Editing the Recipes
1.With the oven in the OFF mode, press and hold the UP arrow in the STEPS section. While pressing
and holding the UP arrow, press the POWER ON OFF button for 3 seconds. When the beep sounds,
the oven is in recipe mode.
2.Press the RECIPE UP or DOWN arrows until the recipe number that is desired is displayed.
3.Enter the new Bake, Steam and Delay Fan settings:
• Press the UP or DOWN arrows next to BAKE TIMER to enter the desired time.
• Press the UP or DOWN arrows next to STEAM TIMER to enter the desired time. If no time is
needed enter 0.
• Press the UP arrow next to FAN DELAY to enter the desired time. If no delay is required leave
set at 0.
4.To change the settings in a Step, press the UP arrow in the STEPS section and make changes in
each step accordingly.
5.To store the recipe, press the RECIPE UP or DOWN arrows to move to the next recipe number or
press the POWER ON OFF button to exit the recipe mode.
– 17 –
Clearing All Recipes
1.Switch the oven into the OFF mode.
2.Press and hold the Recipe down button then press and hold the POWER ON OFF button until you
hear a single short beep and followed by a longer beep. This long beep indicates that the recipes
have been cleared.
Loading Recipes via USB Flash Drive
1.Switch the oven into the OFF mode.
2.Insert the flash drive that contains the recipe binary
file [RECIPE.BIN] into the USB socket.
3.Press and hold the STOP button then press and
hold the POWER ON OFF button, keep holding both
buttons until the word ‘UPdt’ [Update] is displayed
in the clock field.
Once the recipe file has been imported into the oven
successfully, the display will show ‘rebooting’ for a few
seconds and the oven controller will reboot.
If there are any errors reading or programming the recipe
file into the oven, the error will be displayed and the
oven will not reboot. You will need to power off the oven,
wait 10 seconds, and then power on the oven to make it
operable again.
If no binary file, Firmware or Recipe, is found the display will show:
‘UPdt-FAIL-USb-Err’ [Update fail USB error]
To correct this error, insert the correct USB drive and power off and then power on the oven.
– 18 –
Using the Recipes
1.Press the RECIPE UP or DOWN arrows to select the desired recipe number (1-99). The TEMP,
BAKE, STEAM and FAN DELAY settings are displayed.
2.Confirm that the oven is at the set baking temperature.
3.Slowly open the doors. Wait for the rack to come to a stop.
4.Load product into oven.
5.Close the doors.
6.Press START. A beeper will sound after the BAKE TIMER times out. Press STOP to silence the
beeper.
7.Check product for doneness.
IF NOT DONE ­— If more bake time is needed, press the Bake Timer UP ARROW key until the
desired time appears on the Minutes Set window. Press the START Key. The Timer On indicator
light will start blinking.
IF DONE — Allow rack to stop and remove pans.
Recipe Hints
•
The oven defaults to the Recipe 0 settings when first turned on. Recipe 0 settings are as follows:
Temp = 375°F, Bake Timer = 0, Steam Timer = 0, Delay Timer = 0, Recipe = 0.
•
Any combination of bake settings can be manually entered for one-time custom baking operations.
These settings are not saved to the recipe memory.
• If any of the baking parameters are changed in a recipe before or during a bake cycle, the oven
reverts to a manual program (Recipe 0), indicating that the program has been altered. The oven
will continue to operate all the recipe steps as displayed.
•
The RECIPE UP and DOWN arrows have no effect while the bake cycle is in progress. However,
if the BAKE TIMER has been stopped, either by pressing the STOP button or by opening the door,
then pressing the RECIPE UP and Down arrows will select a new recipe and cancel the baking
cycle that was in progress.
•
When selecting recipes, the system will skip over unprogrammed numbers. For example, if Recipe
1 is displayed in the RECIPE window and no recipes are stored in 2, 3 and 4, then the system will
skip over 2, 3 and 4. Recipe 5 will be the next recipe displayed.
• Vent opening programs the vent to open for "P10" seconds full open and then for "P11" seconds
every 60 seconds.
– 19 –
CUSTOMIZED OPERATION
The Mini-Rack oven controls have the capability of being customized to fit your personal needs using the
setup mode.
Before entering the setup mode, read all the instructions to make sure you are completely clear on what
to do. If you need assistance, please call your authorized Bakery Systems service agency.
Entering Setup Mode
With the oven in the OFF mode, press and hold the START button. While pressing and holding the START
button, press the POWER ON OFF button for 3 seconds. A code will briefly appear in the SET TEMP
window. This code is related to the software version. The oven will then switch to Setup mode and P1 is
displayed in the SET TEMP window.
Changing Items in Setup Mode
The number in the SET TEMP window is the setup number. The BAKE TIMER window displays the setup
item (the settings that can be changed).
1.To change the setup number, press the SET TEMP UP or DOWN arrows. The setup item will be
displayed in the BAKE TIMER window.
2.To make a change in the setup item being displayed, press the BAKE TIMER UP or DOWN arrows.
To adjust the setting, see Setup Guide. Do not attempt to change item numbers P4, P5 and P8.
Consult your authorized Bakery Systems service agency for help with these features.
3.To exit the setup mode, press the POWER ON OFF button.
– 20 –
Setup Guide
SETUP
NUMBER
SETUP ITEM
DISPLAY
P0
Network Number
P1
Maximum Temperature This is the maximum temperature at which the oven can be set. Range is
Setpoint
50°F to 525°F (10°C to 275°C). Default is 525°F.
RS485 network number, default is 1.
P2
Preheat Temperature
This is the default temperature setpoint when the oven is first turned on
(Program 0). The preheat temperature cannot be set higher than the value in
P1.
Range is 50°F to 525°F (10°C to 275°C). Default is 375.
P3
Minimum Temperature
Setpoint
This is the minimum temperature at which the oven can be set. Range is 50°F
to 200°F (10°C to 93°C). Default is 50.
P4
Temperature Offset
This value permits an offset of correction between the temperature probe and
the real baking chamber temperature. Call your authorized Bakery Systems
service agency for help with this feature. Default is 0.
P5
Heat OFF Offset
This value adjusts the temperature difference between the set point and
stopping of the heating system. Call your authorized Bakery Systems service
agency for help with this feature. Default is -2
P6
Heat Difference
Hysteresis
This value adjusts the temperature difference between the on temperature
and off temperature of the heating system. Call your authorized Bakery
Systems service agency for help with this feature. Default is 4.
P7
Maximum Steam Time
Time set is the maximum time (in seconds) that water is supplied during the
STEAM TIMER timer operation.
Maximum duration time for bake steam mode is 30 seconds of continual
steam.
Maximum duration time for bake steam pulse mode is 60 seconds of 5 second
pulses of steam.
Default is 20.
P8
Temperature Units
The oven can be set to display temperature in Fahrenheit or Celsius. To
ensure accurate temperature parameters, call your authorized Bakery
Systems service agency for help with this feature. Default is F.
P9
Timer Mode
The TIMER can be set up to display minutes set/minutes remaining or hours
and minutes. Select 0 for minutes set/minutes remaining or 1 for hours and
minutes. (If this parameter is changed to hours and minutes, a label has been
provided to place on the control panel to indicate the change.) Default is 0.
P10
Vent Evacuate Time
Time set is the time (in seconds) that the vent is 100% open at the beginning
of the venting cycle. Range is 0 to 180 seconds. Default is 90.
P11
Vent Open
This value is the seconds the bake chamber vent is open per 60 seconds after
the vent evacuate time has expired. Range is 5 to 59. Default is 50.
P12
End of Bake Automatic This feature enables the Automatic Vent Cycle. Select 0 to disable or 1 to
Vent - Enable
enable this feature (see P13 for entering time). Default is 0.
P13
End of Bake Automatic This is the number of minutes before the end of the bake cycle that the vent is
Vent Time
open. Default is 1.
P14
Steam Timer Mode
The STEAM TIMER can be set up to function in Bakery mode "0" (single
steam function at the beginning of step/cycle) or Food Service mode "300 to
990" seconds interval between steam functions. Default is 0.
P15
Interior Light
Brightness
This value is the brightness of the interior lights. The higher the number, the
brighter the lights. Range is 50 to 100. Default is 90.
– 21 –
SETUP
NUMBER
SETUP ITEM
DISPLAY
P16
Clock Operation
This selects either 12 hour clock or the 24 hour clock time display. Press the
Bake Time Up button to switch between the two types of display.
AP = 12 Hour Clock [Default]
24 = 24 Hour Clock
P17
Temperature Setback
Time
This selects the elapsed time from the last timed bake to when the oven will
lower the oven set temperature to the value set in P18. Range is 10 to 180
minutes. Default is 180.
P18
Setback Temperature
This selects the oven set temperature that the oven will change to when the
temperature setback time has been exceeded in P17. Range is 50°F to 300°F
(10°C to 149°C). Default is 300.
P19
Lights Mode
Select 1 for lights on continuously (when oven is on) or select 0 for automatic
operation. Lights will turn off automatically after 30 minutes of no user activity
(door opened or closed, no buttons pushed). Default is 0.
P20
Restricted Operator
Mode
0 = Standard
1 = Restricted
Operator Mode
When restricted operator mode is selected, a recipe is selected and when
the start button is pressed the operator cannot make changes to the bake
time remaining, oven set temp, fan delay time or steam time. Default is 0,
Restricted Operator Mode disabled.
P21
Advanced Energy
Savings Mode
Select 1 for Advanced Energy Saving. Forcing the oven into an advanced
Auto On - Auto Off mode to conserve energy. Several steps are necessary to
enable this mode. Set the Auto On time to allow the oven to preheat before
the first bake time. Set the Auto Off time. Press the Auto On/Auto Off button
to illuminate the Timer On/Off indicator. Set P17 & P18 to customer settings.
Auto ON/OFF time is restricted when this feature is set to 1. Auto ON/OFF
times can only be changed while in P21. Default is 0.
P22
Oven Operation Mode
500 = OV500/HBA [Default]
210 = OV210
310 = OV300/OV310
This must be updated to 310 when installing in a OV300/OV310 control panel,
or to 210 when installing in a OV210 control panel as the default is to that of
an OV500 control.
P23
External Alarm Mode
Used to decide if the external alarm relay will flash on/off or be a steady on.
This is alarm is activated when a recipe’s time has elapsed.
FLSH = flashing [Default]
STDY = steady
P24
Test Mode Password
Test mode password, range 0x0000 to 0xFFFF. This is used by the Baxter
Oven Manager application, required to put the oven into test mode. The
default password value is ‘0000’. While editing the parameter, pressing the
time down key sets the password to the default, pressing the time up key sets
the password to a random value. It is highly recommended that this be a nondefault value when external communications is in use for protection.
P25
Communication Mode
for the RS485 Serial
Port
Requires a power cycle when this is changed.
0 = 1200 baud ASCII, [default]
1 = 9600 baud NAFEM MODBUS RTU,
2 = 9600 baud ASCII
3 = 19200 baud ASCII
– 22 –
SETUP
NUMBER
P26
SETUP ITEM
Keypad Version
Connected
DISPLAY
Select which keypad is installed.
0 = With Recipes and cooldown button, without jog function [default].
1 = With jog function button, without recipes and cooldown.
P27
P28
Recipe Quick Time
Mode
0 = Disabled. Recipes 20 to 39 shall use minutes. [default]
1 = Enabled. Recipes 20-39 shall use minutes and seconds.
Show Total Time Mode 0 = Disabled. Show individual step times. [default]
1 = Enabled. Show total recipe time, the sum of all the steps.
P29
Bake Steam Pulse
Mode
0 = Disabled. [default]
1 = Enabled. Steam is pulsed. 5 seconds on, 5 seconds off.
Only Applicable when steam timer mode is set to baking (P14=0)(not food
service steam mode), the maximum solenoid on time range that can be set in
P7 increases to 60 seconds.
If set for steam, steam is produced in 5 seconds on, 5 seconds off intervals for
up to the time set in P7.
When bake steam pulse mode is disabled, P7 shall automatically be lowered
to 30 seconds.
P30
Reserved
P31
Reserved
0 = Disabled. [default]
1 = Enabled.
0 = Disabled. [default]
1 = Enabled.
ENERGY SAVING MODE
Set back
Set back mode provides the ability to dial down the set temperature of the oven automatically when it is
not being used, but needs to be in a standby mode for baking. When the oven is switched to set back
temperature, the heating system remains in standby mode until it reaches that temperature. This leads to
a reduction in the amount of energy used.
Parameter 17 (Temperature Setback Time) allows the user to set the desired time for the oven to sit idle
before dropping the temperature to the value entered in Parameter 18 (Setback Temperature). Adjust P18
to the desired setback temperature. A setting of 250°F is recommended to keep the steam system above
the water flash point.
Advanced
Advanced energy savings (Parameter 21) mode allows the user to use the features of “Setback” as well
as locking the time that the oven can be turned on or off. This will prevent the oven from being turned on
to early or left on overnight. Follow the instructions for P21 (Advance energy savings mode) to set the
oven for advanced energy savings mode.
The oven will automatically shut down at the pre-determined time, unless there is a bake in process.
If you need to operate the oven after the pre-determined shutoff time, turn the oven back on by pressing
the ON/OFF button and immediately set the Bake Timer to at least 30 minutes and press start. If the bake
timer has not been set to at least 30 minutes the oven will shut down.
NOTE: If you do not use the oven within 30 minutes, after timer counts down to 00:00, the oven will shut
down.
– 23 –
SHUTDOWN
NOTE: Before restarting a gas oven, the power switch and the gas burner valve must be off for a minimum
of 5 minutes.
1.Remove all remaining product.
NOTE: Vent can be used to evacuate steam from oven.
2.Allow the oven to cool, then press the POWER ON/OFF button. If desired, quicker cool down time
can be accomplished through the use of the COOL DOWN button.
3.Clean the baking chamber. See Cleaning.
4.For lengthy shutdowns, disconnect the main power and shut off the gas and water supply.
PERFORM LED DISPLAY TEST
1.Switch the oven into the off mode.
2.Press and hold the Vent button then press and hold the POWER ON OFF button until you hear a
beep and see the first test pattern.
The test will cycle through various LED tests. After the test has completed, it shall go back to showing the
regular display along with the clock and it shall beep once.
CLEANING
The mini-rack oven and its parts are hot. Use care when operating, servicing or
cleaning the rack oven.
Disconnect the electrical power to the machine and follow lockout / tagout procedures.
•
Allow the oven to cool.
•
Clean the outside of the oven daily with a clean, damp cloth.
• Clean the rack as you would any cooking utensil. Rack may be removed from oven for ease of
cleaning. (See Removing the Rack.) Use warm, soapy water and a brush. Rinse with clear water
and dry with a clean cloth.
• Use care when cleaning around sensitive interior parts, such as probes, sensors or the rotating
mechanism.
•
Using a clean cloth and warm, soapy water, wash the stainless steel interior of the oven, rinse with
clear water and dry with a clean cloth.
•
Gently scrape heavy buildup off door glass. Residue can be removed with a glass cleaner when
oven is cool.
• Do not use cleaners containing grit, abrasive materials, bleach, harsh chemicals or chlorinated
cleaners. Do not use oven cleaners. Do not use steel wool or stainless steel cleaners on stainless
steel surfaces.
•
Never spray down the oven with water or steam.
•
Be cautious with new or improved cleaning formulas; use only after being well tested.
•
To rapidly cool down the oven, shut off the controller. Open both doors and press the VENT button.
This will run the circulation blower without any heat input until the door is closed.
– 24 –
MAINTENANCE
The mini-rack oven and its parts are hot. Use care when operating, servicing or
cleaning the oven.
procedures.
Disconnect the electrical power to the machine and follow lockout / tagout
GENERAL
As Needed
•
Inspect the area around the oven. The area must be free and clear from combustibles. There must
be no obstructions to the air flow.
Daily
•
Clean exterior. (See Cleaning.)
Weekly
NOTE: Do not change air shutter settings when cleaning oven interior.
•
Clean the oven interior and remove loose debris. (See Cleaning.)
•
Clean the windows.
Bi-Monthly
•
Owner Preventive Maintenance Procedures.
Preventive Maintenance
The mini-rack oven should be kept on a regular preventive maintenance schedule. Ovens require specific
preventive maintenance based on usage and environmental factors. The failure to have the oven properly
maintained by following recommended preventive maintenance procedures may result in higher repair
costs, shortened equipment life or unsafe operating conditions.
The performance of routine preventive maintenance on any rack oven, which is the owner’s responsibility,
will help to ensure continued safe and reliable operation.
A preventive maintenance program is your best option for continued safe and reliable oven operation. We
believe that Bakery System Service is your best choice for performing preventive maintenance.
SERVICE AND PARTS INFORMATION
Contact your authorized Bakery Systems service agency.
– 25 –
REMOVING THE RACK
To remove rack from oven
When oven doors are opened, rack will rotate and stop in the loading position. This is the same position
for removing or reinstalling the rack.
1.Ensure that oven is cool before trying to remove the oven rack.
2.Rotate bottom plate counterclockwise to the unlocked position. Shoulder bolts do not need to be
loosened or removed. See figure 1.
Fig. 1
– 26 –
3.Lift up on bottom plate and remove from the four shoulder bolts. Remove bottom plate from oven
cavity. See figure 2.
Fig. 2
4.Lift up on rack the top plate of the rack has cleared the locator pins. Slide the oven rack toward
yourself and out of baking chamber. See figure 3.
Fig. 3
5.To reinstall oven rack, reverse removal instructions.
– 27 –
UPDATE OVEN APPLICATION FIRMWARE VIA USB DRIVE
1.Switch the oven into the off mode.
2.Insert the flash drive that contains the firmware
binary file [FIRMWARE.BIN] into the USB socket.
3.Press and hold the STOP button then press and
hold the POWER ON OFF button, keep holding
both buttons until word ‘UPdt’ [Update] is displayed
in the clock field.
When the firmware has finished being updated the display
will show UPDt-done [Update done]. You need to power
off the oven, wait 10 seconds and then power on the oven
to make it operable again.
If no binary file, Firmware or Recipe, is found, the display
will show:
'UPdt-FAIL-USb-Err' [Update fail USB error]
To correct this error, insert the correct USB drive and power off and then power on the oven.
– 28 –
TROUBLESHOOTING
The oven has been set at the factory to bake assorted product, such as bagels, cookies and muffins. If
your bake is uneven, the shutters may need to be adjusted to achieve the desired results. Contact your
authorized Bakery Systems service agency for assistance.
BURNERS WILL NOT LIGHT (GAS OVENS ONLY)
1.Press the ON/OFF button to turn the power off and wait 5 minutes.
2.Make sure the gas shutoff valve is in the ON position.
3.Press the ON/OFF button to turn the oven on.
If the oven does not light on the second attempt, turn the gas shutoff valve to the OFF position and call
your authorized Bakery System service agency.
SAFETY ALARM (STANDARD FEATURE, NO PARAMETER SETUP REQUIRED)
If the temperature at the probe is in range of 570 to 600°F for 10 seconds, the unit will do the following:
1.Shut off all features.
2.Sound an alarm.
3.Flash the OVEN TEMP display (actual temperature is displayed).
4.Display the letters 'SHdn' in the BAKE TIMER display.
Disconnect the electrical power to the oven and follow lockout / tagout procedures.
There may be multiple circuits. Be sure all circuits are disconnected.
If gas oven, shut off gas. Contact your authorized Bakery Systems service office.
Do not attempt to restart the oven until it has been inspected by an authorized servicer.
ALARMS AND DISPLAY MESSAGES
Alarm or Message
Cause
Action
Controls beeps rapidly (faster
beep than Baker Timer).
Temperature alert
for Kosher Mode.
Turn VENT off, if activated. Gas ovens: check that
burner is firing. If not firing, briefly open door and close
to reset temperature control.
Display shows ‘LOC OUT’.
Oven in Kosher
Lock-Out Mode.
Contact your local Bakery service office.
CIRCULATION MOTOR
To conserve energy, if there is no bake time (0) entered, the circulation blower will only run when oven is
below set point and burner/heaters are on.
RACK ROTATION
The rack will not rotate if no time "0" is set and started.
Check to make certain that doors are properly closed.
– 29 –
OWNER PREVENTIVE MAINTENANCE PROCEDURES
INTRODUCTION
This customer preventive maintenance (PM) section includes procedures to inspect for proper operation
and cleaning of components. Owner Preventive Maintenance Procedures are written for gas ovens. They
can also be used for electric ovens by omitting the steps that refer to components found only on gas ovens.
Customer PMs should be conducted bi-monthly per OSHA Bakery Oven Inspection Standard 29 CFR
1910.263(l)(9)(ii). A convenient PM Checklist is provided at the end of this section.
NOTE: This PM procedure does not discuss repair or replacement of components. Upon completion of
the PM procedure, you will need to contact a Bakery System service agency for any needed repairs.
Tools Used For Inspection Procedure
•
Standard set of hand tools
•
Vacuum cleaner - shop vac
PREVENTIVE MAINTENANCE PROCEDURES
procedures.
Disconnect the electrical power to the machine and follow lockout / tagout
Shut off the gas before servicing the unit.
Certain procedures in this section require electrical test or measurements while
power is applied to the machine. Exercise extreme caution at all times. If test points are not easily
accessible, disconnect power and follow lockout / tagout procedures, attach test equipment and
reapply power to test.
– 30 –
Inspect Oven Lamps
1. Lamps should be on when oven is powered.
2. If not, replace lamps.
A.
Twist lamp cover (Fig. 4) to disengage from lamp
sockets and remove from socket.
3. Reverse procedure to install new lamp.
Clean and Vacuum Components and Burner Area
1. Clean the burner chamber (Fig. 5) area of dust and/or
lint accumulation.
A.
Remove screw securing control panel door and
swing door open to access burner chamber
area.
B.
Vacuum the burner chamber area of dust and/or
lint accumulation.
Fig. 4
NOTE: Individual burners may be inspected for clogs or debris
without removing individual burners.
2. Check and clean all air passageways.
A. Clean all burner chamber air passageways of
dust and/or lint accumulation.
3. Clean convection panel grill.
A.
Clean convection panel grill (Fig. 6) of dust and/
or lint accumulation.
4. Clean draft inducer housing grill guard (Fig. 7).
A. Access draft inducer housing on top of
oven and clean grill cover of dust and/or lint
accumulation.
Fig. 6
Fig. 5
Fig. 7
– 31 –
Inspect Rack Lift and Rotation Assemblies
NOTE: Before performing rack inspection, observe condition of rack rotation belt.
1. Check rack rotation belt.
A.
Gain access to the top of oven and loosen the
screws securing rack rotation assembly cover
(Fig. 8).
B.
Lift cover from top of oven.
Observe condition of the rack rotation belt. If belt
is worn or damaged, contact your local Bakery
Systems service agency.
C.
D.
Reverse procedure to install.
Fig. 8
2. Check rack assembly for proper operation.
A.
Put oven into operation with customer’s typical bake product load weight on rack. (If rack does
not stop in the proper rack load/unload position, see Rack Adjustment.)
NOTE: Some undertravel or overtravel of rack position should be expected, depending on product load.
Inspect Door Components
1. Check and/or adjust door gaskets.
A.
While operating oven, if air (or steam) blows out from the top, sides or underneath the doors,
door gasket will need to be adjusted or replaced.
B.
If gasket needs to be replaced, contact your local Bakery Systems service agency.
2. Check door switch operation.
A.
Turn on the oven and start a normal bake temperature.
With the oven doors closed, press START button and observe rack rotation. If no rotation, see
Door Switch Adjustment.
B.
Inspect Air Louvers
1. Check air louvers (shutters) (Fig. 9) inside oven and
tighten any loose screws.
2. Check oven interior and tighten or replace loose or
missing panel screws.
Fig. 9
– 32 –
Inspect Cavity Vent
1. Check cavity vent for proper operation.
A.
Push VENT button on control panel to open vent and push again to close vent. Vent button is
located in the lower right hand corner of the control panel area.
B.
Visually check that vent opens (Fig. 10) and closes (Fig. 11) when button is pushed. If vent
does not operate, contact your authorized Bakery Systems service agency for service.
Fig. 10
Fig. 11
Visually Inspect Electrical Connections
1. Remove screw securing control panel door and swing door open to access burner compartment
area.
2. Inspect all wiring connections for discoloration. If discoloration is visible, contact your local Bakery
Systems service office.
– 33 –
Verify Ignition Module Safety Lockout Functions (Gas Only)
1. Verify ignition module safety lockout functions.
A. Turn on the oven and close the doors.
B.
Turn off the gas supply to the oven.
C.
Set the oven control to call for heat and make sure convection fan is running.
D.
Remove screw securing the control panel door and swing the door open to access the burner
compartment area.
E.
Observe LED on ignition module. After trying to light the burner, the module should lockout.
(See following chart.)
F.
Turn gas supply to oven back on.
G. Set the oven control for heat, and make sure convection fan is running and the burner has
established a flame.
H.
Turn off the gas supply to the oven.
I.
Observe LED on ignition module (Fig. 12). The module should lockout. (See following chart.)
LED DIAGNOSTIC INDICATOR CODES
LED
CODE
LED "OFF"
No Fault
LED "ON"
Control Fault
'1' Flash
Air Flow Fault
'2' Flash
Flame Fault No Call for Heat
'3' Flash
Ignition Module Lockout
J.
If the results have been obtained, proceed to next
preventive maintenance procedure.
K. If the results have not been obtained, contact
your authorized Bakery Systems service agency
for service.
Fig. 12
– 34 –
2. Verify operation of draft inducer pressure switch.
A. Turn incoming power off to oven.
B. Remove screw securing control panel door and swing door open to access burner compartment
area.
C. Loosen hose clamp (Fig. 13) and remove vacuum
tube from the vacuum switch.
NOTE: Some ovens may have rectangular-shaped vacuum
switches.
D. Reconnect incoming power to oven and turn oven
on.
E.
Set oven to heat and press START.
F. The burners should not come on at this time.
G. If the burners do not come on, proceed to next
preventive maintenance procedure.
H. If the burners do come on, contact your local
Bakery Systems service office.
I. Fig. 13
Reverse the procedure to install.
NOTE: Use normally open, common terminals and low vacuum port for the vacuum switch setup.
3. Verify operation of draft inducer (stack fan) pressure switch.
A. Set oven for heat.
B. Disconnect tubing from exhaust vent collar. Burner should go out.
C. Reconnect tubing and burner should establish a flame.
D. If the results have been obtained, proceed to next preventive maintenance procedure.
E. If the results have not been obtained, contact your local Bakery Systems service office.
Verify Operation of Steam
1. Check steam system for proper operation.
A. Turn on the water supply.
B. Turn on the oven and set to normal bake temperature.
C. Allow to cycle three times to stabilize temperature.
D. Set control to call for steam.
E. Observe operation. If steam is not observed, contact your local Bakery System service office.
After completion of the owner PM Procedure, you will need to contact an authorized Bakery
System service agency for any needed repairs.
Keep a copy of the Owner Preventive Maintenance Checklist for your records.
– 35 –
PREVENTIVE MAINTENANCE CHECKLIST
= PROCESS COMPLETED
HA
* OS
DRO
2G
DRO
2GH
HO2
10G
OV2
10G
HO3
00G
OV3
00G
OV3
10G
HB A
xG
BXA
xG
CHECK FOR PROPER OPERATION AND ADJUSTMENT
CLEAN OR ADJUST AS NEEDED
ONL
Y
BAKERY RACK OVENS - GAS
Clean and vacuum components and burner areas
Lubricate components as necessary
Rack lift and rotation assemblies
Door components
Steam system inspection
Burner and heat exchanger inspection
Gas valve leakage and supply pressure test
Air louvers
Cavity vent
Electrical connections
Verify operation of ignition module and lockout functions
Verify and adjust manifold gas pressure settings with oven
heating
Record combustion analysis results
Control calibration and steam operation
Serial Number
PM Type
Annual
Type of Gas
Semi-Annual
Natural Gas
Propane
"W.C.
Gas pressure setting (manifold)
Combustion analysis
%
O2
St ac k Dr af t
* OSHA ONLY
CO2
%
CO Air Free
ppm
" W.C.
Ticket Number
Servicing Office
Location
Store No.
Technician
Date Completed
(Customer Name)
(Customer Signature)
(Address)
(City/State/Zip)
* OSHA ONLY: This is a safety check only & does not include cleaning of control compartment, combustion blower
motor, draft inducer, or other associated assemblies. Replacement of the ignition probe and/or flame sense probe may
be required for proper operation after removing the burner and is not included in the OSHA Inspection price.
Copy and Distribute as Needed
FORM 36807 Rev. A (June 2017) – 36 –
PRINTED IN U.S.A.
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