Blodgett COS-5HA Operating instructions

Blodgett COS-5HA Operating instructions
TMIN
PSIN
COS-5HA
INSTALLATION AND OPERATION INSTRUCTIONS
FOR SHIPBOARD USE
FSCM 07695
BLODGETT COMBI
www.blodgett.com
44 Lakeside Avenue Burlington, Vermont 05401 USA Telephone (800) 331-5842, (802) 860-3700 Fax: (802)864-0183
PN R10303 Rev J (10/05)
E 2005 --- Blodgett Corporation
TMIN # XXXXXXXXXXXXXXXXXXXXX
SAFETY SUMMARY
The following are general safety precautions that are not related to any specific procedures
and therefore do not appear elsewhere in this publication. These recommend precautions
that personnel must understand and apply during many phases of operation and maintenance.
KEEP AWAY FROM LIVE CIRCUITS
Operating personnel must at all times observe all safety regulations. Do not replace components or make adjustments inside the equipment with the high voltage supply turned
on. Under certain conditions, dangerous potentials may exist when the power control is
in the off position, due to the charge retained in capacitors. To avoid casualties, always remove power and discharge and ground a circuit before touching it.
DO NOT SERVICE OR ADJUST ALONE
Under no circumstances should any person reach into or enter the enclosure for the purpose of servicing or adjusting the equipment except in the presence of someone who is
capable of rendering aid.
RESUSCITATION
Personnel working with or near high voltages should be familiar with modern methods of
resuscitation.
The following appear in the text of this volume, and are repeated here for emphasis.
WARNING:
Before performing any maintenance or replacing any component
on this unit, disconnect oven from
electrical source.
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APPROVAL AND PROCUREMENT RECORD
APPROVAL DATA FOR:
COS-5H
Electric Combination Oven
TITLE OF MANUAL:
Technical Manual, COS-5H
Electric Combination Oven
APPROVAL AUTHORITY: Defense General Supply Center
Letter Dated ?? ??? ??
CONTRACT NO.
NSN
NO. OF UNITS
APL
REMARKS
DATE: 5 Mar 98
CERTIFICATION:
It is hereby certified that the technical manual provided under contract number XXX-XXXXX-X-XXXX for COS-5H has been approved by the approval data shown above.
(Signed) _____________________________
John Bardeau
(Title)
VP Sales and Marketing
Blodgett Combi
55 Boyer Circle
Williston, VT 05495
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FOLD HERE
COMMANDING OFFICER
NAVAL SHIP WEAPON SYSTEMS ENGINEERING STATION
NAVAL SEA DATA SUPPORT ACTIVITY (CODE 5B00)
PORT HUENEME, CA 93043 -- 5007
FOLD HERE
IMPORTANT
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
The information contained in this manual is important for the proper
installation, use, and maintenance of this oven. Adherence to these
procedures and instructions will result in satisfactory baking results
and long, trouble free service. Please read this manual carefully and
retain it for future reference.
Errors: Descriptive, typographic or pictorial errors are subject to correction. Specifications are subject to change without notice.
A PERSONAL WORD
FROM BLODGETT COMBI
Congratulations on your purchase of the BLODGETT Combi-Oven/Steamer.
We firmly believe that your choice has been a wise one, and trust you will receive many years of excellent service from your new multi-purpose oven.
The Combi-Oven/Steamer concept offers completely new potential for cooking which minimizes shrinkage, while maintaining food’s essential vitamins
and valuable nutrients. In addition, you will find that cooking with the CombiOven/Steamer will save time, labor and extensive cleaning of both the kitchen
and the appliance.
With the Combi-Oven/Steamer the quality, taste, consistency, and look of the
food are improved, thus endorsing the policy to which we’ve always adhered:
“For Better Cooking!”
Once you’ve had a chance to use your multi-purpose oven, please tell us, your
dealer and colleagues about any creative and interesting applications you
have discovered; exchange ideas with other users. Be sure to advise us or
your dealer immediately should any mechanical or technical problems be encountered (...we’re here to help!) and above all “Enjoy Cooking the
BLODGETT Combi-Oven/Steamer Way!
Model:
Your Service Agency’s Address:
Serial Number:
Your oven was installed by:
Your oven’s installation was checked by:
Table of Contents
Introduction
The Blodgett Combi-Oven/Steamer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Description of the Combi-Oven/Steamer . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
3
4
Installation
General Installation Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Delivery and Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation Base . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Utility Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Installation --- No Dismantling Required . . . . . . . . . . . . . . . . . . . . . . . .
Oven Installation --- Some Dismantling Required . . . . . . . . . . . . . . . . . . . . .
Oven Dismantling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Re-Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
6
7
9
10
11
11
17
Operation
Oven Startup and Shutdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Optional Meat Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Standard Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
20
21
22
Cooking Guide
The Steam Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
The Hot Air Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
The Combi Mode (Steam and Hot Air) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Summary of Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
General Tips and Procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Suggested Times and Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
24
26
27
28
29
30
Table of Contents
Maintenance
Cleaning and Preventive Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Decalcification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Troubleshooting Top Oven Section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cool Down Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hot Air Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Steam Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Combi Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sequence of Operation --- Hot Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sequence of Operation --- Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sequence of Operation --- Combi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sequence of Operation --- Cool Down . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Troubleshooting Bottom Oven Section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cool Down Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hot Air Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Steam Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Combi Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sequence of Operation --- Hot Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sequence of Operation --- Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sequence of Operation --- Combi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sequence of Operation --- Cool Down . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Schematic --- Top Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Schematic --- Bottom Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Schematic --- Oven Base . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
32
33
34
34
35
37
39
40
41
42
42
43
43
44
46
48
49
50
51
51
52
53
54
Introduction
The Blodgett Combi-Oven/Steamer
Not only that, you can use two or three functions
in sequence during one cooking process. We call
this:
For quite some time, commercial cooking equipment has remained more or less unchanged.
There are kettles, deck ovens, the good old range
with its legion of pots and many other extra
appliances. The result: time expenditure, excessive manual work, and countless cleaning processes. The last few years have paved the way for
a revolution in the equipment of restaurant and institutional kitchens.
D
D
D
The combination of circulating hot air and steam
in the space saving, high performance CombiOven/Steamer leads to improvements in the following areas:
The Blodgett Combi-Oven/Steamer offers a completely new method of cooking. With the Oven/
Steamer you have the choice of two cooking processes: Steam and Hot Air, either...
D
D
D
D
D
Separately
Combined, or
In Sequence
D
D
And for easy operation you can choose from three
modes:
Steam
Hot Air
Combi
In the Steam mode you can:
reheat
thaw
preserve
reconstitute
simmer
braise
Today the improvement of food quality is more important than ever. Vegetables are cooked in the
Blodgett Combi-Oven/Steamer without water at
the optimal temperature of just under
212_F/100_C, maintaining valuable vitamins, minerals, nutrients and trace elements. Cooking meat
in the Combi results in less shrinkage and a firmer,
juicier product. The Blodgett Combi-Oven/Steamer is being used more and more for baking. Steam
and Hot Air modes make it a general purpose baking appliance.
In the Hot Air mode you can
roast
grill
broil
bake
gratinate
In the Combination Steam and Hot Air mode you
can:
defrost
reheat
roast
bake
increased productivity in the kitchen
a reduction in capital expenditures for multiple
equipment replacement
a wider range of menu choices
a simplified cleaning process
The work process is simplified since products are
prepared on or in steam table pans and trays.
Food can be cooked, stored, and transported with
the same pans. Small amounts of product can be
processed efficiently; pre-cooked and convenience foods can be reheated within minutes.
Many frozen foods can be processed without prethawing. This flexibility in preparation reduces the
need for kettles and steam tables since there is no
need for large amounts of food to be kept warm for
long periods of time.
Steam &
Hot Air
steam
stew
blanch
poach
combi-steaming
combi-roasting
combi-baking
rethermalize
forced steaming
2
Introduction
Description of the Combi-Oven/Steamer
ABOUT THE OVEN/STEAMER
OVEN/STEAMER OPERATION
Blodgett Combi-Oven/Steamers are quality produced using high-grade stainless steel with first
class workmanship.
Ease of operation is guaranteed through the simple arrangement of the controls. Graphic symbols
make the appliance easy for even inexperienced
kitchen staff to operate. Steam, Hot Air and Combi
modes can be selected with one switch. A fourth
function on the mode selection switch, the Cool
Down mode, allows the oven cavity to cool down
rapidly with the door opened or closed.
The high performance fresh steam generator with
its control system makes it possible to enjoy all of
the advantages of a high quality steamer at the
flick of a switch. Fresh steam enters the oven cavity without pressure and is circulated at high
speed. This process enables quick and gentle
cooking and ensures high quality food while providing convenient working methods. The steam
generator is completely automatic and protected
from running dry.
Cleaning is kept to a minimum. The interior is
sprayed with a self-acting cleaning solution which
interacts with steam to easily remove crusts and
stains. The oven is designed for easy care and is
welded water tight so that the internal cooking
cavity may be rinsed with a hose after the steam
cleaning process.
The exhaust system is effective in all cooking
modes and results in better quality foods and no
flavor transfer. The fan, which is guarded against
accidental finger contact, is driven by a quiet and
powerful motor. The condenser draws out excess
steam from the appliance. Condensation and
waste water, which result during steaming and
cleaning, are continuously drained.
The use of high quality insulation impedes excessive heat radiation and saves energy.
SPECIFICATIONS -- COS-5HD/AB
Electrical
Specifications
440-480 VAC, 3 phase, 44 KW, 58 amps
Water
Atmospheric Vented Drain
Water Pressure
40 PSI (276 kPa) minimum
50 PSI (345 kPa) maximum
Water Connection
3/4” NPT Female
3
Introduction
Oven Features
2
3
2
Standard Features
1
7
8
4
6
6
5
5
Figure 1
1
Control Panel
5
Deliming Port
2
Oven Doors
6
Deliming Handle
3
Rotating Door Latch
7
Optional Meat Probe
4
Base Section
8
Door Drip Pan
4
Installation
General Installation Information
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED INSTALLATION AND SERVICE PERSONNEL
ONLY. INSTALLATION OR SERVICE BY OTHER
THAN QUALIFIED PERSONNEL MAY RESULT IN
DAMAGE TO THE OVEN AND/OR INJURY TO
THE OPERATOR.
The purpose of the installation section of this
manual is to assist the designers and naval architects engineering the installation of a Blodgett
Combi COS-5HA Hatchable Combination Oven
into a new or existing ship.
Blodgett Combi has developed the COS-5HA to fit
in the same footprint as a Blodgett Mark V convection Oven. The COS-5HA Combination oven can
be used as a convection oven, steamer, or in a
“Combi” mode in which pulsed steam is combined with convection to provide faster cooking
and increase the moisture content of cooked
foods. Because of these features, the oven utilizes
water for generating steam. The Combi is a multisystem cooking oven and is more complex than a
convectional oven. Therefore, more attention has
to be paid to the installation process than that of
a convection oven.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and are responsible for:
The installation of electrical wiring from the electric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experienced in such work, be familiar with all precautions required and have complied with all requirements of state or local authorities having
jurisdiction.
D
The COS-5HA requires the following support systems:
D
Power
Water
Drain
D
Hood
D
D
Reference: National Electrical Code, ANSI/NFPA
70 ---Latest Edition and/or Canadian Electrical
Code CSA C22.1 as applicable.
440 VAC, 3 phase, 60 amp service
Potable, 40 to 50 psi
Atmospheric vented drain,
1” minimum diameter
Air venting required for steam
removal
This equipment is to be installed in compliance
with the Basic Plumbing Code of the Building Officials and Code Administrators International Inc.
(BOCA) and the Food Service Sanitation Manual of
the Food and Drug Administration (FDA).
5
Installation
Delivery and Location
DELIVERY AND LOCATION
UNPACKING
The COS-5HA hatchable combination oven is
shipped fully assembled on a special vibration resistant pallet. In addition, the oven is mounted on
two hardwood skids to facilitate removal from the
pallet. These skids were designed to match the
height of the separate installation base. This allows the assembled oven to be slid directly onto
the base after the installation base is mounted in
position and hard plumbed with potable water and
electric power.
1. Remove the protective cover around the oven.
Inspect the unit for visible damage.
2. Remove the bolts that lock the 2-1/2” x 4”
hardwood skids to the pallet base.
3. Use a forklift to raise the oven assembly off the
pallet. The skids can be left in position to assist
in moving an assembled oven onto the installation base or discarded after the oven assembly is unbolted into separate components for
passage through hatches.
COS-5HA dimensions:
Height
62.25” with legs
68.25” with 6” legs
65” with base
Width
38.19”
Depth
44.13”
ASSISTANCE
Blodgett Combi also provides engineering assistance when custom installation kits are required.
Our goal is to ensure that each oven installation
can be made in the most efficient and economical
manner.
For further information, please contact the Blodgett Combi Engineering Department:
The following clearances are required for the
COS-5HA:
Sides
Rear
D
0”
6”
D
6
Phone
Fax
1-800-331-5842
802-860-3702
Installation
Installation Base
side by side on the deck with no allowance for side
clearance.
The Blodgett Combi COS-5H utilizes a stainless
steel locking installation base. The base is available with or without legs. The installation base was
designed to facilitate the installation process and
to improve the access to the oven if and when major service is required.
1. Secure the 2-1/2” high installation base using
one of the following methods:
a.) Weld the base directly to the deck.
b.) Bolt the base to the deck.
2. Seal the base with an NSF approved sealant.
Since the COS-5H is slightly narrower than the
installation base, multiple bases can be installed
BOTTOM VIEW
1.44
Base Shown Upside Down
33.91
35.50
INSTALLATION BASE WITH LEGS
Figure 2
7
1.44
Installation
Installation Base
1.56
36.78
38.37
INSTALLATION BASE
Figure 3
8
Installation
Utility Connections
WATER CONNECTION
ELECTRICAL CONNECTION
The oven requires access to potable water with a
pressure of approximately 40 to 50 PSI.
1. The water is connected to the rear of the installation base at the 3/4” NPT female coupling.
2. The water is directed to the oven through an
in-line pressure regulator and a flexible internal hose which connects to a fitting in the front
of the oven.
The power requirement of the oven is 440 volt, 3
phase, 60 amp service.
1. The electrical service is brought into the oven
through the seal tight connector located on
the rear of the installation base.
2. The power leads are brought into a splash
proof terminal box located in the front of the
installation base.
3. A grounding stud is supplied on the inside of
the installation base. See Figure 5.
Figure 4
Figure 5
DRAIN CONNECTION
An open drain system utilizing a fixed funnel is recommended. For multiple oven installations, install
a deck mounted sloping drain with individual funnels positioned to accept the drain outlets of the
individual ovens.
9
Installation
Oven Installation --- No Dismantling Required
Use this procedure if the oven assembly does not
have to be dismantled to bring it into the galley
where the installation base has been fitted.
5. Remove the two bolts and angle plates securing
the skids to the rear of the oven base section.
1. Slide the oven assembly on the shipping skids
in front of the installation base.
2. Remove the two 1/2” bolts from the front of the
installation base. See Figure 6.
Bolt & Plate
Bolt & Plate
Figure 8
1/2” Bolt
1/2” Bolt
Figure 6
3. Unscrew the front panel from the oven base
section. Leave the hoses connected to the
front panel and the oven base section.
4. Remove the two bolts securing the skids to the
front of the oven base section. See Figure 7.
1/2” Bolt
Figure 7
10
6. Move the oven assembly to the installation
base as follows:
a.) Lubricate the top surface of the installation base with a little grease or silicone
spray.
b.) Slide the oven assembly off the skids onto
the tracks of the installation base.
c.) The locking pins on the rear of the oven
base section will fit into and lock the base
to the upright tabs attached to the installation base.
7. Reinstall the two bolts that were removed in
Step 2, from the installation base through the
oven base section into the installation base.
See Figure 7 for installation location.
8. Hook up water and electrical connections to the
oven base section. Apply NSF approved sealant to the cover of the splash proof terminal
box.
Installation
Oven Installation --- Some Dismantling Required
Use this procedure if the oven assembly will be
dismantled to bring it into the galley where the
installation base has been fitted.
OVEN DISMANTLING
1. Remove the racks from the inside of both the
upper and lower oven sections. See Figure 9.
The assembled oven consists of three sections:
D
D
D
upper oven section
lower oven section
oven base section.
The oven base section consists of the major electrical components, steam generator, and the attachment components for mating the oven assembly to the installation base which is mounted
directly to the deck. In order to dismantle the oven
assembly, you will have to separate electrical wire
harnesses and plumbing lines. We recommend
that you tape both sides of each electrical and
hose connection and mark them for easy identification during reassembly.
If you are installing more than one oven assembly,
keep all hardware and panels associated with one
oven assembly separate from the other oven assemblies. If the oven assembly has to be dismantled in order to fit through the hatches, use the
following procedure:
Figure 9
2. Remove the side support racks from the inside of both the upper and lower oven sections. See Figure 10.
Figure 10
11
Installation
Oven Installation --- Some Dismantling Required
3. Remove the drip pan from the front of both
ovens. See Figure 11.
5. Remove the control panel cover by lifting and
pulling the “D” handle toward you about 6”.
See Figure 13. Do this to both the upper oven
and the lower oven.
Figure 11
4. Remove the locking tab plate above the control panel by removing the Phillips screw. See
Figure 12. Do this to both the upper oven and
the lower oven.
Remove Screw
Figure 13
Figure 12
12
Installation
Oven Installation --- Some Dismantling Required
6. Remove the right side rear panel by sliding it
forward about an inch and then lifting the entire panel to free the retaining springs. See
Figure 14. Do this to both the upper oven and
the lower oven.
7. Cut the wire tie holding the copper drain tubes
together. See Figure 15.
Figure 15
Figure 14
13
Installation
Oven Installation --- Some Dismantling Required
8. Disconnect the electrical wire harnesses (J1,
J3, J7, and J8) that connect the upper and
lower oven section to the oven base section.
See Figure 16. Mark connections prior to disconnecting for ease of re-assembly.
Disconnect
Figure 17
Disconnect
Figure 16
9. Disconnect and remove the steam lines to the
upper and lower oven sections at locations
shown in Figure 17 and Figure 18. The top of
the hose is secured with a band clamp. The
bottom of the hose pulls out of the boiler in the
oven base section.
Figure 18
10. Remove the rear body panel on the lower oven
section.
14
Installation
Oven Installation --- Some Dismantling Required
11. Remove the three bolts (1/2 inch diameter)
that connect the top and lower oven sections
together.
Two bolts are located in the rear upper left and
right corners of the lower oven section. These
bolts can be accessed from the back of the
lower oven section. See Figure 19.
The third bolt is accessed from the right side
of the lower oven section. It is located in the
upper right hand corner. See Figure 20.
Bolt
Figure 20
Bolt
Bolt
Figure 19
15
Installation
Oven Installation --- Some Dismantling Required
12. Remove the upper oven section from atop the
lower oven section. Use care not to chafe any
of the harnesses that come from the base section. Use gloves to protect hands from any
sharp edges.
13. Remove the rear body panel from the oven
base section. Unscrew the front panel from
the oven base section. Leave the hoses connected to the front panel and the oven base
section.
14. Remove the four bolts (1/2 inch diameter) that
connect the lower oven section and oven base
section together.
Two bolts are located in the rear upper left and
right corners of the oven base section. These
bolts can be accessed from the back of the
oven base section. See Figure 21 and
Figure 22.
The third bolt is accessed from the right side
of the oven base section. It is located in the upper front right hand corner. See Figure 23.
The fourth bolt is accessed from the left side
of the oven base section. It is located in the upper front left hand corner. See Figure 24.
15. Remove the lower oven section from atop the
oven base section. Use care not to chafe any
of the harnesses that come from the base section. Use gloves to protect hands from any
sharp edges.
Figure 22
Figure 23
Figure 24
Figure 21
16
Installation
Oven Installation --- Some Dismantling Required
OVEN RE-ASSEMBLY
After the installation base is secured in position,
connected to potable water and electrical power,
the oven sections may be assembled onto it. In
galleys where ovens are located next to each other, the oven sections should be assembled prior to
sliding the oven assembly into the final position on
the installation base.
1. Remove the two 1/2” bolts from the front of the
installation base. See Figure 25.
1/2” Bolt
1/2” Bolt
Figure 25
2. Lubricate the top surface of the installation
base with a little grease or silicone spray. Position the oven base section onto the flat track
surface of the installation base approximately
4” to 5”. Support the front of the oven base
section with a piece of 2” pipe (2-3/8” OD
approximately) by 39” (minimum) long.
3. Apply a 1/8 inch bead of clear silicone RTV to
the perimeter of the top edge of the oven base
section. Lift the lower oven section onto the
oven base section. Use gloves to protect
hands from any sharp edges.
17
4. Install the four bolts (1/2 inch diameter) that
connect the lower oven section and oven base
section together.
Two nuts are located in the rear lower left and
right corners of the lower oven section. These
nuts can be accessed from the back of the oven
base section. See Figure 21 and Figure 22 on
page 16.
The third nut is accessed from the right side of
the oven base section. It is located in the lower
front right hand corner of the lower oven section. See Figure 23 on page 16.
The fourth nut is accessed from the left side of
the oven base section. It is located in the lower
front left hand corner of the lower oven section. See Figure 24 on page 16.
5. Install the rear body panel on the oven base
section.
6. Apply a 1/8 inch bead of clear silicone RTV to
the perimeter of the top edge of the lower oven
section. Lift the upper oven section onto the
lower oven section. Use gloves to protect
hands from any sharp edges.
Installation
Oven Installation --- Some Dismantling Required
7. Install the three bolts (1/2 inch diameter) that
connect the top and lower oven sections together.
Two nuts are located in the rear lower left and
right corners of the upper oven section. These
nuts can be accessed from the back of the
lower oven section. See Figure 26.
The third nut is accessed from the right side of
the lower oven section. It is located in the upper front right hand corner of the upper oven
section. See Figure 27.
8. Install the rear body panel on the lower oven
section.
9. Install and reconnect the steam line to the upper oven section at locations shown in
Figure 28 and Figure 29. Secure the top of the
hose with a band clamp. Insert the bottom of
the hose in the fitting on the steam generator
in the oven base section.
Disconnect
Bolt
Bolt
Figure 28
Figure 26
Disconnect
Bolt
Figure 29
Figure 27
18
Installation
Oven Installation --- Some Dismantling Required
10. Reconnect four electrical wire harnesses (J1,
J3, J7, and J8) that connect the upper and
lower oven section to the oven base section.
Top Oven Drain
1
Bottom Oven Drain
3
Wire Tie
2
2
Cold Plate Cooling
System Drain
Figure 31
Figure 30
11. Locate the bag of parts inside the oven.
12. Install the barb fitting into the coupling to the
right of the copper drain tubes on the bottom
base of the oven.
13. Using the provided clamp, tighten the clamp
around the hose and barb fitting connection,
and the hose and reducer on the copper drain
assembly.
14. Wire tie the two copper drain tubes together
at location shown in Figure 31.
15. Review instructions in STEPS 1 thru 10 to ensure that all connections have been made properly, hoses are not kinked, and all electrical wire
harnesses are routed correctly to prevent chafe
or damage.
16. Complete the attached checklist document.
17. Replace oven electrical control panels on both
upper and lower oven sections. See Figure 13
and Figure 14.
18. Slide the oven assembly back onto the installation base. The locking pins on the rear of the
oven base section will fit into and lock the base
to the upright tabs attached to the installation
base. Install the two bolts (1/2 inch diameter)
removed in STEP 1 (Figure 25), thru the oven
base section and into the installation base. Insure that the drains from the upper and lower
ovens are located over the floor drain.
19. Hook up water and electrical connections to
oven base section. Apply NSF approved sealant to cover of splash proof terminal box.
INSTALLATION COMPLETE. PROCEED WITH
CHECK-OUT PROCEDURE.
19
Operation
Oven Startup and Shutdown
OVEN START-UP
COMBI MODE
1. Turn the mode switch to the desired mode,
Steam, Hot Air, Combi, Cool Down.
1. Turn the mode selector switch to the Combi
position. The green “POWER” indicator lamp
illuminates on the front control panel.
2. Set the Hot Air thermostat to the desired temperature.
3. The hot air thermostat lamp illuminates, indicating the cavity temperature is below the desired set point.
4. Once the cavity temperature reaches the desired set point, the temperature indicator lamp
goes off.
5. The steam and hot air modes come on to satisfy the thermostat set points.
STEAM MODE
1. Turn the mode switch selector knob to the
Steam Position. The green “POWER” indicator lamp illuminates on the front control panel.
2. Steam fills the cavity and is controlled by a
non-accessible internal thermostat.
Preheating for the STEAM mode
Before the first use of the appliance, daily or after
the oven has been idle for 3 hours, preheat with
the STEAM function until steam enters the oven
cavity. The appliance can then be loaded.
HOT AIR MODE
1. Turn the mode selector switch to the Hot Air
position. The green “POWER” indicator lamp
illuminates on the front control panel.
2. Set the Hot Air thermostat to the desired temperature. The Thermostat lamp illuminates indicating the cavity temperature is below the
desired set point.
3. When the cavity temperature reaches the desired set point, the temperature indicator lamp
goes off.
Preheating for the HOT AIR mode
Always preheat the appliance prior to loading.
Open the door and load the product quickly.
20
Preheating for the COMBI mode
Always preheat the appliance prior to loading.
Open the door and load the product quickly.
COOL DOWN
1. Turn the mode selector switch to the Cool
Down mode.
2. The convection blower comes on with the
door open or closed.
OVEN SHUT DOWN
1. Turn the mode selector switch to the off position.
Operation
Optional Meat Probe
CONTROLS IDENTIFICATION
1. MEAT PROBE SWITCH
Controls power to the meat probe.
2. MEAT PROBE CONTROL
Use to set the desired probe temperature. Indicates the actual temperature of the product
3. MEAT PROBE CONNECTOR
Receptacle for the plug in meat probe.
NOTE: For sanitation it is recommended that
the meat probe remain plugged into
the front panel receptacle at all times.
OPERATION
Measuring the product core temperatures during
long roasting periods is very practical. It is especially important for products such as Roast Beef to
reach a specific internal temperature.
Place the probe through to the middle of the product’s thickest section. Be sure the probe does not
touch any bone and the tip is not in a fat pocket.
These conditions can cause inaccurate readings.
1. Set the MODE SELECTOR Switch to the desired function.
2. Turn the MEAT PROBE Switch (1) to ON.
3. To set the desired core temperature press the
blue SET BUTTON (4) on the MEAT PROBE
CONTROL (2).
Use the up arrow key (6) to increase the setpoint temperature. Use the down arrow key
(5) to decrease the setpoint temperature.
Press the set button again to store the setpoint.
4. Set the TIMER to STAY ON. The cooking process runs automatically.
When the selected core temperature is reached,
the buzzer will sound and the appliance shuts off
automatically.
The temperature and mode can be changed
at any time during the process.
5. Shut the appliance off by setting all switches
to OFF.
NOTE: When setting the internal temperature, be
sure to allow for carry-over cooking after
the roast is removed from the oven
1
2
3
WATLOW
1
2
RDY
SET
4
Figure 32
21
5
6
Operation
Standard Controls
CONTROLS IDENTIFICATION
1
1. DON’T STEAM LIGHT
Indicates the unit is too hot to operate in the
steam mode. Place the unit in the Cool Down
mode until the temperature is below 230_F
(110_C). This light does not inhibit steam production.
2. POWER ON LIGHT
Indicates the unit is in Steam, Hot Air or
Combi.
3. MODE SELECTOR SWITCH
Turns power to the oven on or off. Allows selection of Steam, Hot Air, Combi or Cool Down
Modes.
4. TEMPERATURE DIAL
Used to set desired cooking temperature.
5. HEATING INDICATOR LIGHT
Lights when the Hot Air heating is in operation.
6. TIMER DIAL
Used to set desired cooking time.
2
3
5
4
6
Figure 33
22
Operation
Standard Controls
OPERATION
1. Turn the MODE SELECTOR Switch (3) to the
desired function.
The POWER ON Light (2) illuminates.
2. Set the TIMER (6) for the desired cooking time
or set it to STAY ON. The buzzer sound and the
unit shuts off when the time has expired.
3. For the HOT AIR and COMBI modes, set the
TEMPERATURE Dial (4) to the desired cook
temperature. The HEATING INDICATOR Light
(5) illuminates and stays lit until the desired
temperature is reaches.
4. The selected mode operates automatically.
The temperature, time and mode can be altered at any time during the cooking process.
The operation can be stopped by the use of
the Mode Selector Switch or by opening the
door.
23
5. At the end of the specified time period, the
buzzer sounds and the appliance will shut off
automatically. Move the TIMER (6) to the STAY
ON position to stop the buzzer and restart the
unit.
6. To cool down the oven cavity, switch the
MODE SELECTOR Switch (3) to COOL
DOWN. In the Cool Down mode neither the
temperature dial or the timer will be operational. The blower will function with the door open
or closed.
7. The mode selector switch is also the main
power switch. In the OFF position the appliance is not operational.
NOTE: Always disconnect the power supply before servicing the unit.
Cooking Guide
The Steam Mode
INFORMATION ABOUT THE STEAM MODE
How steaming works
D
This mode gently cooks food using non-pressurized steam. Fresh steam is directed into the oven
from the generator. It is not necessary to add water
to foods during the cooking process.
What can be steamed
Vegetables, side dishes, fish, meat, poultry, diet
foods, garnishes, dumplings, casseroles, meat
loaf, fruits, desserts and eggs.
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How to operate the Steam mode
The advantages of steaming
D
Shorter Cooking Times
The continuous processing of large amounts of
product is no problem and long cooking times
are no longer necessary. Even with full loads,
relatively shorter cooking time for food is needed.
24
Vitamin Retention
Vitamins are not destroyed. This is due to the
shorter cooking times, the use of less or little
water and the use of a low temperature; slightly
less than 212_F/100_C.
Simply turn the Mode Selector Switch to the
STEAM position and set the Timer.
Steaming is a well-known cooking process frequently used in restaurant and institutional kitchens. With this appliance it is now possible to enjoy
the many advantages of steaming, some of which
are:
High Quality Foods
With the useof steam, valuable taste and aroma
are preserved since steamed foods retain their
own natural taste. During the steaming process
foods retain the nutrients and vitamins which
are lost in water during boiling. Therefore, when
compared, steamed foods have much better
color than foods that have been boiled. Also, by
using shallow containers the product is not layered as deeply and mushing is avoided.
D
Firmness
With the use of steam, overcooking is not a
problem and firmness can be individually controlled.
D
Simultaneously Steaming Different Foods
There is no flavor transfer when cooking with the
STEAM mode. For this reason, various types of
food with different cooking times can be loaded
or removed at any point during the cooking process.
Cooking Guide
The Steam Mode
TIPS AND PROCEDURES
SAMPLE DISHES
Containers
Vegetables
Both solid and perforated steam table pans of varying sizes (full, half, and one-third size) may be
used in the appliance. Small pans may be placed
on wire racks.
Fresh and frozen vegetables may be steamed together. Frozen vegetables should be loosely scattered on the trays. Perforated trays shorten cooking time, although solid trays may be used.
Stocks for Sauces
Cooking times will vary depending on the quality
of the vegetables. When steaming fresh vegetables, check the product 3/4 of the way through the
cooking period.
When trays are used for cooking there is usually
enough stock collected for making sauces. When
using perforated pans, insert a solid pan in the bottom rack to collect the stock.
Seasoning
Since there is no liquid added during the steaming
process, season using one of the following methods:
D
D
Season before cooking: Sprinkle the spice
mixture evenly over the food prior to cooking.
Oil seasoning after cooking: Stir the oil mixture into the product. Steam again for two minutes in some cases.
Blanching and Prep Work
Large amounts of product can be blanched in a
short amount of time. Trays should not be filled
higher than 3 inches.
Steamed vegetables tend to soften after cooking.
Sincethereisadelaybetweencookingandserving,
it is best not to steam vegetables too soft. This is
especially important for foods prepared for transport.
Rice and Potatoes
Rice requires the addition of water for steaming.
Remember that the rice continues to swell after
cooking; plan your quantities accordingly.
Always cook potatoes in perforated pans. Steam
can permeate the potatoes better if they are quartered through the width and not the length.
Eggs
The diameter of the containers must not exceed
4-5 inches when canning.
Eggs are inserted onto wire racks, either in the
cardboard container or placed into perforated
trays (there is no need to puncture them). Cooking
eggs with the STEAM function saves work and results in less waste since steamed eggs do not
break. Also, the degree of hardness can be controlled exactly. Begin timing when the oven window is misted over.
Thawing
Fish
Thawing time is much shorter when using steam
and produces higher quality food.
Reheating
Fish can be steamed in trays without using extra
stock. Use a 1 inch pan for fresh fish (Fillets). For
larger or frozen pieces, use a 2 inch pan.
The use of steam creates an even distribution of
heat, which gives food better taste and retention
of nutrients.
Poached fish can be prepared with aromatic herbs
and vegetables in either solid or perforated pans.
Steam without stock.
Foods are reheated in the trays in which they were
cooked. Reheating times vary according to the
height and content of the containers.
Shell fish can be steamed in perforated pans. Use
a solid pan to catch drippings for stock.
The STEAM mode is excellent for preparing vegetables for peeling.
Canning and Preserving
25
Cooking Guide
The Hot Air Mode
INFORMATION ABOUT THE HOT AIR MODE
TIPS AND PROCEDURES
How cooking with hot air works
Hot air is circulated at high speed on all sides of
the product, providing a concentrated cooking
process. This function is extremely effective for intensive browning.
What can be cooked with hot air
Hot air can be used for all foods which need a short
cooking time and intensive browning. For example: steaks, cutlets, fillets, breaded foods, and various baked foods. This function may also be used
for au gratin.
Loading the Oven
COOKING WITH THE HOT AIR MODE
Temperatures
For intensive browning and crispy crusts, preheat
the oven to the maximum temperature of
500_F/260_C. This is especially important when
searing.
Performance
The charts showing performance examples (See
Cooking Guide) are based on full capacity. Better
results may be obtained by reducing product
quantities.
Cooking Times
Due to the constant hot air circulation, this appliance cooks faster than conventional grills and
deck ovens.
Cooking times will vary according to the quality,
weight, and height of the product.
Trays or Racks?
This is a question of individual choice. Racks have
the advantage of browning food on all sides; the
underside of tightly packed foods may be lighter
when using trays.
Place like sized product together on one rack. In
order to ensure proper air circulation, racks and
trays should not be crowded.
Oiling
The quality of some foods, such as steaks and
breaded meats, can be enhanced by coating with
oil or a paprika oil mixture.
Breaded Foods
The degree of browning is dependent on the
amount of raw material in the breading. Oil can be
used to intensify the browning. Press the breading
firmly but don’t overload the oven. Flouring seared
foods is not recommended.
Baking
For baking, the Mode selector switch may be set
to HOT AIR, STEAM, COMBI or any combination
according to the type of product. Steam added to
the baking process opens up a wide range of possibilities: such as hard crusts and good shine on
certain types of breads. Here are some tips for
baking:
D
D
D
D
D
D
D
D
26
Preheat oven to the baking temperature.
Baking temperatures can generally be set
50-75_F/20-25_C lower than with a conventional baking or roasting oven. When in doubt, lower the temperature.
The baking time can be shorter than with conventional methods.
Slightly reduce your quantities of mixtures with
excessive moisture.
Use deep trays for light mixtures in order to ensure undisturbed baking. Baking forms should
not be higher than 3 inches.
Cake forms (pans, tins, etc.), should be placed
on racks.
Distribute foods evenly when loading half loads.
Use every second tier for baking bread, heavy
mixtures (yeast doughs, etc.) and well filled
forms.
Cooking Guide
The Combi Mode (Steam and Hot Air)
INFORMATION ABOUT THE COMBI (STEAM
AND HOT AIR) MODE
How Combi Mode Works
With this function, the advantages of steam (short
cooking time, less shrinkage) and hot air (intensive aroma, appetizing color) are combined.
Steam and hot air circulate at high speeds, enveloping the product on all sides and providing an intensive cooking process.
What can be cooked in Combi mode?
COOKING IN THE COMBI MODE
The COMBI function can be used for the entire
cooking process or for any portion of the cooking
procedure you desire.
What do Combi-roasting, Combi-steaming and
Combi-baking mean?
We have created these names since both modes,
STEAM and HOT AIR, can be applied in any combination as follows:
D
All types of roasts, duckling, pork, beef, lamb,
meat loaf, ground chuck foods, casseroles, poultry, stuffed vegetables, vegetables au gratin and
yeast doughs.
D
Example: first STEAM and then HOT AIR.
D
Productivity
Previously, several different appliances, and
multiple procedures, were necessary to combine heat andsteam preparation. Now all of
these methods can be used without time wasting interruptions, with one appliance.
D
Less Shrinkage
The usual weight loss during roasting in conventional appliances can be reduced by approximately 13% of the original weight.
D
Or in sequence and then in combination
Example: first HOT AIR and then COMBI
Or conversely: first COMBI and then HOT AIR.
The advantages of Combi mode?
D
Together, as in the COMBI function.
In sequence
Juiciness and Crunchy Crusts
When used at the beginning of the cooking procedure, the searing action of steam instantly
closes all pores. This reduces the loss of protein
and meat juices. Therefore, products with long
roasting times remain juicy. Foods retain their
moisture and roasts develop a pleasing color as
well as an appetizing crust. Meats have a pronounced roasted taste and burning of the surface is almost impossible.
27
D
Or all three functions in sequence
Example: first STEAM, then HOT AIR, then
COMBI.
For additional tips on when to use each of these
Combi Modes see the “Summary of Functions” on
the following page.
Cooking Guide
Summary of Functions
MODE SELECTION
Steam
COOKING METHODS
PRODUCTS
Steaming, defrosting, thawing, reheating-reconstituting, blanching,
preserving, poaching, simmering,
braising, stewing.
Convenience food, potatoes, rice,
fresh or frozen vegetables, fresh or
frozen fish, poultry, meat, fruit, eggs,
puddings, casseroles.
Roasting, grilling, baking,
au gratin.
Roast beef, pork, veal, lamb, chicken, hamburger, fish, stuffed vegetables, toast, lasagne, potatoes, pies,
shortbread, puff pastry, Danish and
French pastry, bread.
Hot Air
Combi-steaming, Combi-roasting, Prime rib, whole bone ham, goose,
Combi-baking, defrosting-thawing, turkey, fish, mutton, beef, pork roast,
reheating-reconstituting.
French pastry, bread, rolls, puff
pastry, Danish pastry, convenience
food.
Combi
Steam
Hot Air
Combi
Steam
Combi-steaming,
Stuffed peppers, gratinated vegetaCombi-braising,
bles, fennel, broccoli, cauliflower,
Combi-roasting,
rack of lamb, pork
Combi-baking,
(Begin with steam, then with dry heat
for crusting, browning, gratinating.)
Hot Air
Combi-steaming,
French pastry, puff pastry, yeast
Combi-roasting, Combi-baking,
dough, turkey, duck, goose, lamb,
(Start with dry heat, switch over to stuffed vegetables.
Combi for slow but gentle even
browning, switch back and forth as
necessary.)
Combi
Hot Air
Hot Air
Combi
Combi-braising,
Combi-roasting,
Combi-baking,
(Start with Combi, finish with dry heat
for crusty, crisp, brown surface,
switch back and forth as necessary.)
Whole bone ham, ham in bread
dough (English Ham), whole fillets of
beef, pastry dough, yeast dough
(bread, rolls).
Combi-steaming,
Combi-roasting, Combi-baking,
(For meats: sear pores closed with
steam, then brown with dry heat, then
switch between Combi and dry heat.
For stuffed vegetables: steam first
and switch between dry heat and
Combi during the rest of the cooking
process.)
Veal, pork, beef, leg of lamb, goose,
duck, turkey, prime rib, puddings,
stuffed peppers; ideal for all products which need a humid cooking
process.
28
Cooking Guide
General Tips and Procedures
USING RACKS
LOADING THE OVEN
Use racks for roasts needing a longer roasting
time, large roasts (pork, veal, beef, venison,
lamb), searing, toast, au gratin, (chicken, duck,
goose, legs, chops), cooking in containers, thawing, baking in tins, etc. When cooking in racks it is
important to turn food products.
To ensure that the product will brown on all sides,
do not place foods too close together. Place the
grain of meats parallel to the air stream (left to
right). This ensures better absorption and shortens the cooking process. Place like sized pieces
together on the same rack, smaller pieces cook
more quickly.
USING PANS
D
1I Deep Steam Table Pan
For fried potatoes, hamburgers, au gratin, thawing, meat loaf, meat balls, fried, poached and
steamed fish, baked goods, vegetable casseroles, duck and goose.
D
2I Deep Steam Table Pan
For cabbage rolls, stuffed peppers, stews, rice,
vegetables, sauerkraut, assorted fruits and
compote. Also for collecting stock, preparing
sauces, etc.
D
2½IDeep Perforated Steam Table Pan
For vegetables without stock, side dishes
(breads) and products with shorter cooking
times.
D
4IDeep Perforated Steam Table Pan
For vegetables (blanching spinach for example), potatoes, shelled or unshelled eggs.
D
6IDeep Perforated Steam Table Pan
For potatoes.
COOKING TIMES
The length of the cooking process depends on the
quality, weight and thickness of the food product.
TEMPERATURES
Typically, the longer the cooking process, the lower the temperature.
29
Place the food in the appropriate pans/trays or distribute it on the racks. Insert racks and trays into
the pan rack. It is recommended that the pan rack
be loaded outside of the oven when processing
large amounts of product. The pan rack for table
models is well suited for this purpose; it allows for
a higher hourly production and an efficient work
sequence.
REMOVING THE PRODUCT
Turn the Mode Selector Switch to OFF before
opening the appliance door.
NOTE: Open the door slowly after steaming! Hot
Steam Will Be Present!
Cooking Guide
Suggested Times and Temperatures
PRODUCT
SUGGESTED CORE TEMPERATURE
Beef
Fillet of Beef
medium rare
130_-140_F
54_-60_C
Roast Beef
medium rare
130_-140_F
54_-60_C
Pot Roast
well done
170_F
78_C
Veal
Saddle of Veal
medium
160_F
70_C
Loin
well done
165_-175_F
75_-80_C
Shoulder
well done
165_-175_F
75_-80_C
165_-170_F
75_-78_C
Stuffed or Boned
Leg, Top-side
fricandeau
172_F
78_C
Pork
Leg
well done
185_F
85_C
Picnic Shoulder
well done
185_F
85_-80_C
Ham
juicy
155_F
68_C
158_F
70_C
Smoked Pork Chops
Ribs
well done
150_F
70_C
Tongue
well done
195_F
90_C
Poultry
Chicken
well done
185_F
85_C
Goose
well done
195_-198_F
90_-92_C
Turkey, Duck
well done
175_-185_F
80_-85_C
Lamb
When the meat is well done it has a core temperature between 173_-185_F (79_-85_C). The core has
a slightly pink color and the juices are clear.
Saddle
slightly pink
158_-165_F
70_-75_C
Saddle
well done
175_F
80_C
Leg
slightly pink
165_-170_F
75_-78_C
Leg
well done
180_-185_F
82_-85_C
160_-165_F
72_-74_C
Pâtés
Pâté
NOTE: Actual temperatures may vary from those shown. Write in your proven temperatures for ready reference.
30
Cooking Guide
Notes
31
Maintenance
Cleaning and Preventive Maintenance
CLEANING THE INTERIOR
Daily cleaning of the appliance is essential for sanitation, and to ensure against operational difficulties.
For difficult cleaning, allow the spray-on oven
cleaner to work longer before rinsing.
1. Cool the oven down to 140_F/60_C or, if the
oven has been idle, turn the steam mode on
for 3 to 4 minutes in order to warm the oven
surfaces.
2. Spray the interior of the oven with a cleaning
solution.
NOTE: Never spray water into the unit when
the temperature is above 212_F. NEVER SPRAY WATER IN THE UNIT AFTER
USING THE HOT AIR OR COMBI
MODES.
3. Let the cleaner work for 10 to 20 minutes with
the oven off. For difficult, baked on grease,
etc. allow to work over night.
4. Set the timer for 15 to 20 minutes.
5. Set the mode selector switch to Steam. This
will soften all burned on residue.
6. Rinse the oven interior with water (a hose may
be used, but take care that only the oven’s interior cavity is sprayed with water).
7. Set themodeselectorto steamfor anotherfive
minutes to flush out the oven interior and remove all detergent residue.
NOTE: The oven cavity should never be scoured
or scraped.
32
On stainless interiors, deposits of baked on splatter, oil, grease or light discoloration may be removed with a good non toxic industrial stainless
steel cleaner. Apply cleaners when the oven is
cold and always rub with the grain of the metal.
The racks, rack supports and the blower wheel
may be cleaned in the oven or by removing them
from the oven and soaking them in a solution of
ammonia and water.
NOTE: DO NOT use corrosive cleaners on the
Oven/Steamer.
CLEANING THE EXTERIOR
Oven exteriors may be cleaned and kept in good
condition with a light oil. Saturate a cloth and wipe
the oven when it is cold; wipe dry with a clean
cloth.
NOTE: The outside of the appliance is not to be
sprayed with water.
PREVENTIVE MAINTENANCE
The best preventive maintenance measures are
the proper initial installation of the equipment and
a program for cleaning the oven routinely. The
Oven/Steamer requires no lubrication. Contact
the factory, the factory representative or a local
Blodgett Combi service company to perform
maintenence and repairs should they be required.
WARNING!!
Disconnect appliance from power supply
before servicing or cleaning.
Maintenance
Decalcification
The COS-5HA has a separate boiler for each unit.
There are deliming ports and handles for each boiler
located on the base unit. The left deliming port and
handle is for the bottom unit. The right deliming port
and handle is for the top oven. To save time the boilers should be delimed simultaneously.
The COS-5HA should be delimed on a monthly basis regardless of water quality or usage. Use the
following procedure to delime the boilers.
WARNING!!
1.
2.
3.
4.
5.
6.
7.
ALWAYS USE PROPER SAFETY EQUIPMENT WHEN DELIMING. Gloves and eye
safety equipment are recommended.
Set both mode selector switches to Steam
mode. Wait until steam is produced. This will
ensure that the water in the steam generators
is hot.
Turn the mode selector switches to OFF.
Remove both deliming port covers on the
base unit.
Add 10 ounces of deliming solution to the deliming bottle and then add 1-3/4 gallons of
warm water.
NOTE: Lime-a-wayt or a generic equivalent
are recommended. The main active
ingredient should be a deluted concentration of phospheric acid.
Delime the boilers as follows:
a.) Connect the deliming hose to one of the
deliming ports on the base section.
b.) Turn the corresponding red deliming handle on the base unit so it is vertical. This
opens the deliming port.
c.) Pump in all of the solution.
d.) Close the deliming handle and remove
the deliming hose from the deliming port.
The handle is now horizontal.
Repeat STEPS 4 and 5 for the other oven.
Allow the ovens to sit with the deliming solution in them for at least 1/2 hour.
NOTE: For heavy lime build up, allow to stand
for 1 hour.
8. Drain and flush the boilers as follows:
a.) Connect a drain hose to one of the deliming ports. Allow the boiler to drain completely. The drain hose is not supplied.
b.) Carefully rinse out the deliming container
and fill it with 1-3/4+ gallons of fresh water
only.
c.) Turn the oven to Steam and allow the boiler to fill. Wait at least 2 minutes.
d.) Connect the deliming pump to the same
deliming port on the base section.
e.) Turn the red deliming handle on the base
unit so it is vertical. This opens the deliming port.
f.) Pump in all of the water in the deliming
pump.
g.) Close the deliming handle and remove
the deliming hose from the deliming port.
The handle is horizontal.
h.) Connect the drain hose to the same deliming port on the base section.
i.) Turn the red deliming handle on the base
unit so it is vertical. This opens the deliming port.
j.) Let all the water drain from the boiler.
k.) Remove the drain hose and turn the handle to the horizontal position.
9. Repeat STEPS b. and 8 for the other boiler.
10. Reattatch the covers to the deliming ports.
Deliming
Port
Deliming
Port
Figure 34
33
Maintenance
Troubleshooting Top Oven Section
COOL DOWN MODE
POSSIBLE CAUSE(S)
SUGGESTED REMEDY
SYMPTOM: Motor doesn’t run in cool down.
S Blown 2 amp input fuses.
S Remove and check fuses. Determine cause of cir-
S Transformer is defective
S Verify input to transformer. Check transformer
S Blown 2 amp secondary fuse.
S Remove and check fuse. Determine the cause of
cuit overload.
coils. Approximately 2.2 ohms primary / .7 ohms
secondary. Replace if necessary.
circuit overload.
S P13 snap disk on the solid state relay assembly S Verify water is on ohm out snap disk P13
is open (SSR assembly is to the left of the boiler)
S Mode selector switch (S1) is not closing
S Check closing of switch with meter. Replace if
S Motor contactor (K1-A) is not pulling in.
S Verify voltage to coil A1 to A2 of motor contactor.
S Motor protector (PKZM-A) has tripped.
S Motor protector is defective or see “Convection
S Convection motor is bad.
S Check windings of coil motor. Resistance of
between 23 & 24.
needed.
(Coil resistance is 500+ ohms) Replace if defective.
Motors Run Intermittently” below.
windings is approximately 85 ohms. Running
current .5 amps.
SYMPTOM: Convection motor runs intermittently.
S Thermal overload on motor (M1) is opening and S Check current draw. See if motor seal is out of
closing (automatically resets when cooled).
alignment. (Requires removal of blower wheel.)
Adjust seal if needed. Evaluate motor. Replace if
defective.
S Electrical compartment cooling fan is not running. S Check windings on fan (600+ ohms coil resistance) if open, replace.
NOTE: SSR refers to Solid State Relays which are
water cooled on a cold plate.
34
Maintenance
Troubleshooting Top Oven Section
HOT AIR MODE
NOTE: Confirm cool down works before proceeding with hot air.
SUGGESTED REMEDY
POSSIBLE CAUSE(S)
SYMPTOM: Mode switch is in the hot air position but no control panel lights are on.
S Cavity high limit (F3) is open. (opens at 662_F) S Hot air thermistor is out of tolerance. Unplug from
thermostat and check resistance. (Use ohm chart)
Replace if needed.
S Defective hot air thermostat. Replace
S Cavity high limit is defective. Replace
S Replace light (H5)
S Power on light (H4) has 220V but is not lit.
SYMPTOM: Hot air temperature light (H5) will not come on but power on light (H4) is lit.
S Oven is up to temperature.
S Everything is OK.
S Mode selector switch (S1) is not closed between S Defective mode selector switch (S1). Replace
terminals 9 & 10.
switch.
S Door switch (S2) is not closing.
S Proximity door switch (S2) is not engaging. Re-
S Relay (R5) is open.
S Optional meat probe control has reached tem-
move access plate & inspect. Replace if defective.
perature and shut off oven by supplying 220V to
terminals 7 & 8 on (R5).
S Relay (R5) is defective. Replace
S Timer (S4) has timed out to zero minute position. S Reset timer to a timed position or fully into the stay
on position if continued operation is desired.
S Replace timer (S4). Verify voltage 220V is pres-
S Defective timer (S4).
ent on terminals 6 & 7 before replacement.
35
Maintenance
Troubleshooting Top Oven Section
HOT AIR MODE (continued)
POSSIBLE CAUSE(S)
SUGGESTED REMEDY
SYMPTOM: Hot air temperature light (H5) will not come on but power on light (H4) is lit. (continued)
S Hot air thermostat (P5) is not getting 220V at
S Check wire connections.
inputs L1 and C.
S Hot air thermostat (P5) is getting voltage 220V to S Hot air thermistor probe is bad or out of tolerinputs but has no 220V to terminal “NO” and
common.
ance. Refer to OHM chart. Replace if needed.
77 = 100,000 212 = 6,780 347 = 1,070.
S Defective hot air temperature control (P5). Replace.
SYMPTOM: No heat in Hot Air Mode but hot air (H5) and power light (H4) are both on.
S Motor is running and the centrifugal switch is S OHM out switch (red wires in motor) while motor
open.
is running, if it is open, remove motor and inspect
centrifugal switch through access plate for loose or
disconnected wires. Replace if defective. If you replace a motor, always replace the motor seal.
S Hot air SSR (K2-A) does not pull in.
S Verify 220V to coil. Replace if needed. See if red
LED is on.
S Hot air SSR (K2-A) is energized 220V at coil but S Contactor is not closing on one or more poles.
no heat.
Replace.
S Hot air elements are open. Replace as needed.
SYMPTOM: Oven appears to be working properly, but the bake pattern has changed or is uneven.
S One or more hot air elements are open.
S Check continuity of elements. Replace as needed.
36
Maintenance
Troubleshooting Top Oven Section
STEAM MODE
NOTE: Confirm cool down and hot air modes work before continuing. By checking hot air mode first, you
have trouble shot all common components in both the hot air and steam mode up to and through
the timer (S4).
SUGGESTED REMEDY
POSSIBLE CAUSE(S)
SYMPTOM: Mode switch is in the steam mode position but power light is off.
S Mode selector switch (S1) is not closed between S Defective mode selector switch (S1). Replace
terminals 3 & 4.
mode switch.
S Power on light (H4) is defective.
S Replace light.
S High limits F3 has tripped.
S Return to Troubleshooting Hot Air Mode.
SYMPTOM: Steam generator overfills.
S Float assembly is hanging up.
S Delime steam generator / remove float assembly
S Relay R2 is stuck close
S Verfy coil (7 & 8) has no power to it, replace R2
S Solenoid is staying open.
S Replace if needed.
S SYMTOM: TO HOT FOR STEAM light is on.
S TOO HOT FOR STEAM light is a information light
if needed and clean / move float assembly up /
down, verify reed switch is opening & closing
with VOM
relay.
only, if it is “ON” it does not affect operation
S Open door and cool down cooking cavity if TOO
HOT FOR STEAM light comes on in the steam
mode, P1 is defective.
37
Maintenance
Troubleshooting Top Oven Section
STEAM MODE (continued)
POSSIBLE CAUSE(S)
SUGGESTED REMEDY
SYMPTOM: Mode switch is in the steam mode, power on light is on, but no steam.
NOTE: If the water level is not maintained properly, a safety F6 ---A (caliary type thermostat, opens
at 275F & must be manualy reset) Before continuing, review the sequence of operation to
understand the float circuit / fill logic.
S Mode switch terminals 1 & 2 open
S Use VOM to ohm out terminals, replace mode
S Mode switch terminals 5 & 6 open
S Use VOM to ohm out terminals, replace mode
switch in needed
switch in needed
S Boiler high limit F6-A has tripped. (Also review if S Continued resetting of F6-A boiler high limit may
you are having water fill issues)
weaken the high limit and cause premature tripping.
S Ball float is hung up in boiler and staying open.
Ohm out between R1 relay terminal 2 & R2 relay
terminal 7 Removal of float assembly may be necessary to determine if float is hanging up due to
mineral build up or internal reed switch has failed.
S Quesent timer is not supplying flat water check (90
seconds on / 10 off) verity power in on both inputs,
terminals 2/3 & 7/3. Verify output on terminal 4.
S Boiler is not filling deliming port to determine if S Relay R1 supplies power to the float / verify terminals 6 to2 are closed.
boiler has water
S Relay R2 supplies power to the fill solenoid /
verify the terminals 7 & 8 have power (relay coil)
/ verify terminals 5 to 3 are closed.
S Coil for the fill solenoid Y1 is open / verify input.
Ohm out coil windings, should be approximately
1800 ohms. Replace Yi if needed.
SYMPTOM: Steam contactor K3-A is not engaged.
S Defective SSR / See if RED LED on SSR is lit
S Verify power to coil / replace if needed
S Steam solid state contactor K3-A has power in to S Solid state contactor is not closing on one or
input, but no heat.
more poles. Replace.
S Steam elements are open. Ohm out elements.
Replace as needed.
38
Maintenance
Troubleshooting Top Oven Section
COMBI MODE
NOTE: Confirm cool down, hot air and steam modes work before continuing. By confirming previous
modes you have tested most of the components in Combi.
SUGGESTED REMEDY
POSSIBLE CAUSE(S)
SYMPTOM: Mode switch is in the Combi position but no control panel lights are on.
S Mode selector switch (S1) terminals 21 & 22 are S Replace switch.
open.
SYMPTOM: Power light (H4) is on, hot air heat light (H5) is on and off, but no steam.
S Mode selector switch (S1) terminals (15 & 16) or S Replace switch.
(17 & 18) are open.
S Solid state combi timer is not operating. (no S Verify resister assembly (with adjusting knobs) is
steam in the combi mode only)
plugged fully in
S Verity power in on terminals 2 & 3
S Verify output on terminal 1
S Verify timer knob settings (15 sec “on” / 45 sec
“off”)
SYMPTOM: Power light (H4) is on, steam works, but no hot air.
S Mode selector switch (S1) terminals 19 & 20 are S Replace switch.
open.
SYMPTOM: Not enough steam in the Combi mode.
S Cavity temperature is too high (over 400_F)
S Reduce temperature.
S Timing sequence needs adjusting to increase S Left knob is time “ON” /right knob is time “OFF”
steam.
39
Maintenance
Troubleshooting Top Oven Section
SEQUENCE OF OPERATION -- HOT AIR
NOTE: Electricity flows through these components
in the order listed.
1. Terminal block L1, L2, L3 (440V/3ph)
2. Primary 2 amp slow blow fuses F2 / F3
3. Primary coil of transformer (step down 440V
to220V)
4. Secondary coil of transformer 220V
5. Secondary 2 amp slow blow fuse F1
6. P13 Solid State cold plate snap disk high limit
(opens at176F)
7. Plug connector (J3) terminal 9
8. Cooking compartment high limit (F3) terminals 1 to 2
9. Plug connector terminal 2 (J9)
10. Mode selector switch (S1) terminal 9 to 10
11. Power ON light (H4)
12. Plug connecter terminal 5 (J9)
13. Electrical compartment cooling fan (CF)
14. Door switch (S2)
15. Plug connector (J9) terminal 13
16. Meat probe relay (R5) terminal 6 to 1
17. Timer (S4) terminals 4 to 6 or Timer (S4) terminal 4 to 5 if timer is timed out
18. Buzzer (T1)
19. Plug connector (J9) terminal 11
40
20. Plug connector (J3) terminal 1
21. Power junction: to follow motor operation to
step 26.
22. Motor contactor (K1-A) terminal A1 to A2
23. Power in L1, L2 & L3 (440V/3ph) motor contactor (K2-B)
24. Motor protector (PKZM-A)
25. Plug connector terminal 1, 2 & 3 (J1)
26. Convection motor
27. Mode selector switch (S1) terminal 11 to 12
28. Hot air thermostat (P5) C to L1
29. Hot air thermostat (P5) COM to NO
30. Hot air light (H5)
31. Plug connector (J9) terminal 10
32. Motor centrifugal switch (CS1)
33. Plug connector (J3) terminal 7
34. Hot air contactor (K2-A) terminal A1 to A2
35. Power in L1, L2 & L3 (440V/3ph)
36. Hot air contactor (K2-A) L1, L2 & L3 to T1, T2
& T3
37. Plug connector (J1) terminals 4 thru 9
38. T1 to plug connector 4 & 5 (J1)
39. T2 to plug connector 6 & 7 (J1)
40. T3 to plug connector 8 & 9 (J1)
41. Hot air elements
Maintenance
Troubleshooting Top Oven Section
SEQUENCE OF OPERATION -- STEAM
NOTE: Electricity flows through these components
in the order listed.
1. Terminal block L1, L2, L3 (440V/3ph)
2. Primary 2 amp slow blow fuses F2 & F3
3. Primary coil of transformer (step down 440V to
220V)
4. Secondary coil of transformer 220V
5. Secondary 2 amp slow blow fuse F1
6. P13 (high limit snap disk for Solid State cold
plate (opens at 176_F)
7. Plug connector (J3) terminal 9
8. Cooking cavity high limit (F3) terminals 1 & 2
(opens at 662_F or 350_F)
9. Power Junction: To follow, partial fill circuit to
step #20
10. Plug connector (J9) terminal 21
11. Mode selector switch terminal 5 to 6
12. Plug connector (J9) terminal 24
13. Plug connector (J3) terminal 10
14. Powers up Quiescent Timer terminals 2 / 3
15. Relay R1 terminals 6 to 2 (normally closed)
16. Water level sensing ball float
17. Relay R2 terminal 7 / 8 (coil)
18. Relay R2 terminal 5 to 3 closed
19. Fill solenoid Y1
20. Plug connector (J9) terminal 2
21. Cooling fans (2)
22. Power junction: To follow meat probe option /
skip to 30 if no meat probe
23. Meat probe switch control terminals 5 to 6
24. Meat probe controller terminals 8 & 5 / 7 (power in to control)
25. Meat probe ( J type thermocouple)
26. When set temperature reached, output to terminal 6
27. Relay R5, terminal 7 & 8 (coil)
28. Relay R5, terminal 6 to 3 close / terminal 6 to
1 open
29. Buzzer T1
41
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
52.
53.
54.
55.
56.
57.
58.
Plug connector (J9) terminal 5
Magnetic Door switch (S2)
Plug connector (J9) terminal 13
Relay R5 terminals 6 to 1
Timer S4 terminals 4 to 6 (terminals 4 to 6 open
when timed out to zero)
Power junction: To follow convection motor /
skip to 43 to skip convection motor
Plug connector (J9) terminal 11
Plug connector (J3) terminal 1
Motor contactor (K1-A) terminal A1 to A2
Power in L1, L2, & L3 (440V/3ph) motor contactor K1-A
Motor protector PKZM-A
Plug connector (J1) terminals 1, 2 & 3
Convection motor (has internal thermal overload, 250_F)
Mode selector switch terminal 7 to 8
Plug connector (J9) terminal 19
Too Hot For Steam thermostat (P1) closes at
230_F
Plug connector (J9) terminal 20
Don’t Steam light (H2)
Mode selector switch terminals 1 to 2
Plug connector (J9) terminal 6
Plug connector (J3) terminal 5
Boiler high limit F6-A terminal 11 to 12 (opens
at 275_F)
Relay R2 terminals 6 to 2 (normally closed,
opens when filling)
Quiescent timer terminals 1 to 4 (closed 90
sec / open 10 sec)
Relay R1 terminals 7 / 8 (coil, opens terminals
6 to 2, can’t fill with steam contactor pulled in)
Steam contactor K3-A terminal A1 to A2
Power in L1, L2, & L3 (440V/3ph)
Steam contactor K3-A L1, L2, & L3 to T1, T2,
& T3
Steam elements (12KW)
Maintenance
Troubleshooting Top Oven Section
SEQUENCE OF OPERATION -- COMBI
SEQUENCE OF OPERATION -- COOL DOWN
NOTE: Electricity flows through these components
in the order listed.
NOTE: Electricity flows through these components
in the order listed.
For the Combi mode both the HOT AIR and
STEAM MODE circuits are powered up. The
steam circuit is cycled in at a timing interval of 15
seconds “ON” and 45 seconds “OFF”. Refer to
each circuit separately and substitute in the following sequence of operation.
1. Terminal block L1,L2,L3 (440V/3ph)
2. Primary 2 amp slow blow fuses F2 / F3
3. Primary coil of transformer (step down 440V
to220V)
4. Secondary coil of transformer 220V
5. Secondary 2 amp slow blow fuse F1
6. P13 Solid State cold plate snap disk high limit
(opens at176F)
7. Plug connector (J3) terminal 9
8. Plug connector (J9) terminal 21
9. Mode switch terminal 23 to 24
10. Plug connector (J9) terminal 11
11. Plug connector (J3) terminal
12. Motor contactor (K1-A) terminal A1 to A2
13. Power in L1, L2 & L3 (440V/3ph)
14. Motor contactor K1-A
15. Motor protector PKZM-A
16. Plug connector (J1) terminals 1,2, & 3
17. Convection motor (has internal thermal overload, 250_F)
HOT AIR
11. Mode selector switch (S1) terminals 21 to 22
28. Mode selector switch (S1) terminals 19 to 20
STEAM
11. Mode selector switch (S1) terminals 17 to 18
42. Mode selector switch (S1) terminals 15 to 16
43. Combi solid state timer terminal 2 to1 (“ON” 15
seconds, “OFF” 45 seconds)
44. Skip
45. Skip
46. Skip
47. Skip
42
Maintenance
Troubleshooting Bottom Oven Section
COOL DOWN MODE
SUGGESTED REMEDY
POSSIBLE CAUSE(S)
SYMPTOM: Motor doesn’t run in cool down.
S Blown 2 amp input fuses.
S Remove and check fuses. Determine cause of cir-
S Transformer is defective
S Verify input to transformer. Check transformer
S Blown 2 amp secondary fuse.
S Remove and check fuse. Determine the cause of
cuit overload.
coils. Approximately 2.2 ohms primary / .7 ohms
secondary. Replace if necessary.
circuit overload.
S P13 snap disk on the solid state relay assembly S Verify water is on ohm out snap disk P13
is open (SSR assembly is to the left of the boiler)
S Mode selector switch (S1) is not closing
S Check closing of switch with meter. Replace if
S Motor contactor (K1-B) is not pulling in.
S Verify voltage to coil A1 to A2 of motor contactor.
S Motor protector (PKZM-B) has tripped.
S Motor protector is defective or see “Convection
S Convection motor is bad.
S Check windings of coil motor. Resistance of
between 23 & 24.
needed.
(Coil resistance is 500+ ohms) Replace if defective.
Motors Run Intermittently” below.
windings is approximately 85 ohms. Running
current .5 amps.
SYMPTOM: Convection motor runs intermittently.
S Thermal overload on motor (M2) is opening and S Check current draw. See if motor seal is out of
closing (automatically resets when cooled).
alignment. (Requires removal of blower wheel.)
Adjust seal if needed. Evaluate motor. Replace if
defective.
S Electrical compartment cooling fan is not running. S Check windings on fan (600+ ohms coil resistance) if open, replace.
NOTE: SSR refers to Solid State Relays which are
water cooled on a cold plate.
43
Maintenance
Troubleshooting Bottom Oven Section
HOT AIR MODE
NOTE: Confirm cool down works before proceeding with hot air.
SUGGESTED REMEDY
POSSIBLE CAUSE(S)
SYMPTOM: Mode switch is in the hot air position but no control panel lights are on.
S Cavity high limit (F3) is open. (opens at 662_F) S Hot air thermistor is out of tolerance. Unplug from
thermostat and check resistance. (Use ohm chart)
Replace if needed.
S Defective hot air thermostat. Replace
S Cavity high limit is defective. Replace
S Replace light (H5)
S Power on light (H4) has 220V but is not lit.
SYMPTOM: Hot air temperature light (H5) will not come on but power on light (H4) is lit.
S Oven is up to temperature.
S Everything is OK.
S Mode selector switch (S1) is not closed between S Defective mode selector switch (S1). Replace
terminals 9 & 10.
switch.
S Door switch (S2) is not closing.
S Proximity door switch (S2) is not engaging. Re-
S Relay (R5) is open.
S Optional meat probe control has reached tem-
move access plate & inspect. Replace if defective.
perature and shut off oven by supplying 220V to
terminals 7 & 8 on (R5).
S Relay (R5) is defective. Replace
S Timer (S4) has timed out to zero minute position. S Reset timer to a timed position or fully into the stay
on position if continued operation is desired.
S Replace timer (S4). Verify voltage 220V is pres-
S Defective timer (S4).
ent on terminals 6 & 7 before replacement.
44
Maintenance
Troubleshooting Bottom Oven Section
HOT AIR MODE (continued)
SUGGESTED REMEDY
POSSIBLE CAUSE(S)
SYMPTOM: Hot air temperature light (H5) will not come on but power on light (H4) is lit. (continued)
S Hot air thermostat (P5) is not getting 220V at
S Check wire connections.
inputs L1 and C.
S Hot air thermostat (P5) is getting voltage 220V to S Hot air thermistor probe is bad or out of tolerinputs but has no 220V to terminal “NO” and
common.
ance. Refer to OHM chart. Replace if needed.
77 = 100,000 212 = 6,780 347 = 1,070.
S Defective hot air temperature control (P5). Replace.
SYMPTOM: No heat in Hot Air Mode but hot air (H5) and power light (H4) are both on.
S Motor is running and the centrifugal switch is S OHM out switch (red wires in motor) while motor
open.
is running, if it is open, remove motor and inspect
centrifugal switch through access plate for loose or
disconnected wires. Replace if defective. If you replace a motor, always replace the motor seal.
S Hot air SSR (K2-B) does not pull in.
S Verify 220V to coil. Replace if needed. See if red
LED is on.
S Hot air SSR (K2-B) is energized 220V at coil but S Contactor is not closing on one or more poles.
no heat.
Replace.
S Hot air elements are open. Replace as needed.
SYMPTOM: Oven appears to be working properly, but the bake pattern has changed or is uneven.
S One or more hot air elements are open.
S Check continuity of elements. Replace as needed.
45
Maintenance
Troubleshooting Bottom Oven Section
STEAM MODE
NOTE: Confirm cool down and hot air modes work before continuing. By checking hot air mode first, you
have trouble shot all common components in both the hot air and steam mode up to and through
the timer (S4).
SUGGESTED REMEDY
POSSIBLE CAUSE(S)
SYMPTOM: Mode switch is in the steam mode position but power light is off.
S Mode selector switch (S1) is not closed between S Defective mode selector switch (S1). Replace
terminals 3 & 4.
mode switch.
S Power on light (H4) is defective.
S Replace light.
S High limits F3 has tripped.
S Return to Troubleshooting Hot Air Mode.
SYMPTOM: Steam generator overfills.
S Float assembly is hanging up.
S Delime steam generator / remove float assembly
S Relay R4 is stuck close
S Verfy coil (7 & 8) has no power to it, replace R4
S Solenoid is staying open.
S Replace if needed.
S SYMTOM: TO HOT FOR STEAM light is on.
S TOO HOT FOR STEAM light is a information light
if needed and clean / move float assembly up /
down, verify reed switch is opening & closing
with VOM
relay.
only, if it is “ON” it does not affect operation
S Open door and cool down cooking cavity if TOO
HOT FOR STEAM light comes on in the steam
mode, P1 is defective.
46
Maintenance
Troubleshooting Bottom Oven Section
STEAM MODE (continued)
SUGGESTED REMEDY
POSSIBLE CAUSE(S)
SYMPTOM: Mode switch is in the steam mode, power on light is on, but no steam.
NOTE: If the water level is not maintained properly, a safety F6 ---A (caliary type thermostat, opens
at 275F & must be manualy reset) Before continuing, review the sequence of operation to
understand the float circuit / fill logic.
S Mode switch terminals 1 & 2 open
S Use VOM to ohm out terminals, replace mode
S Mode switch terminals 5 & 6 open
S Use VOM to ohm out terminals, replace mode
switch in needed
switch in needed
S Boiler high limit F6-B has tripped. (Also review if S Continued resetting of F6-B boiler high limit may
you are having water fill issues)
weaken the high limit and cause premature tripping.
S Ball float is hung up in boiler and staying open.
Ohm out between R3 relay terminal 2 & R4 relay
terminal 7 Removal of float assembly may be necessary to determine if float is hanging up due to
mineral build up or internal reed switch has failed.
S Quesent timer is not supplying flat water check (90
seconds on / 10 off) verity power in on both inputs,
terminals 2/3 & 7/3. Verify output on terminal 4.
S Boiler is not filling deliming port to determine if S Relay R3 supplies power to the float / verify terminals 6 to2 are closed.
boiler has water
S Relay R4 supplies power to the fill solenoid /
verify the terminals 7 & 8 have power (relay coil)
/ verify terminals 5 to 3 are closed.
S Coil for the fill solenoid Y2 is open / verify input.
Ohm out coil windings, should be approximately
1800 ohms. Replace Y2 if needed.
SYMPTOM: Steam contactor K3-B is not engaged.
S Defective SSR / See if RED LED on SSR is lit
S Verify power to coil / replace if needed
S Steam solid state contactor K3-B has power in to S Solid state contactor is not closing on one or
input, but no heat.
more poles. Replace.
S Steam elements are open. Ohm out elements.
Replace as needed.
47
Maintenance
Troubleshooting Bottom Oven Section
COMBI MODE
NOTE: Confirm cool down, hot air and steam modes work before continuing. By confirming previous
modes you have tested most of the components in Combi.
SUGGESTED REMEDY
POSSIBLE CAUSE(S)
SYMPTOM: Mode switch is in the Combi position but no control panel lights are on.
S Mode selector switch (S1) terminals 21 & 22 are S Replace switch.
open.
SYMPTOM: Power light (H4) is on, hot air heat light (H5) is on and off, but no steam.
S Mode selector switch (S1) terminals (15 & 16) or S Replace switch.
(17 & 18) are open.
S Solid state combi timer is not operating. (no S Verify resister assembly (with adjusting knobs) is
steam in the combi mode only)
plugged fully in
S Verity power in on terminals 2 & 3
S Verify output on terminal 1
S Verify timer knob settings (15 sec “on” / 45 sec
“off”)
SYMPTOM: Power light (H4) is on, steam works, but no hot air.
S Mode selector switch (S1) terminals 19 & 20 are S Replace switch.
open.
SYMPTOM: Not enough steam in the Combi mode.
S Cavity temperature is too high (over 400_F)
S Reduce temperature.
S Timing sequence needs adjusting to increase S Left knob is time “ON” /right knob is time “OFF”
steam.
48
Maintenance
Troubleshooting Bottom Oven Section
SEQUENCE OF OPERATION -- HOT AIR
NOTE: Electricity flows through these components
in the order listed.
1. Terminal block L1, L2, L3 (440V/3ph)
2. Primary 2 amp slow blow fuses F2 / F3
3. Primary coil of transformer (step down 440V
to220V)
4. Secondary coil of transformer 220V
5. Secondary 2 amp slow blow fuse F1
6. P13 Solid State cold plate snap disk high limit
(opens at176F)
7. Plug connector (J4) terminal 9
8. Cooking compartment high limit (F3) terminals 1 to 2
9. Plug connector terminal 2 (J9)
10. Mode selector switch (S1) terminal 9 to 10
11. Power ON light (H4)
12. Plug connecter terminal 5 (J9)
13. Electrical compartment cooling fan (CF)
14. Door switch (S2)
15. Plug connector (J9) terminal 13
16. Meat probe relay (R5) terminal 6 to 1
17. Timer (S4) terminals 4 to 6 or Timer (S4) terminal 4 to 5 if timer is timed out
18. Buzzer (T1)
19. Plug connector (J9) terminal 11
49
20. Plug connector (J4) terminal 1
21. Power junction: to follow motor operation to
step 26
22. Motor contactor (K1-A) terminal A1 to A2
23. Power in L1, L2 & L3 (440V/3ph) motor contactor (K2-B)
24. Motor protector (PKZM-A)
25. Plug connector terminal 1, 2 & 3 (J1)
26. Convection motor
27. Mode selector switch (S1) terminal 11 to 12
28. Hot air thermostat (P5) C to L1
29. Hot air thermostat (P5) COM to NO
30. Hot air light (H5)
31. Plug connector (J9) terminal 10
32. Motor centrifugal switch (CS1)
33. Plug connector (J4) terminal 7
34. Hot air contactor (K2-A) terminal A1 to A2
35. Power in L1, L2 & L3 (440V/3ph)
36. Hot air contactor (K2-B) L1, L2 & L3 to T1, T2
& T3
37. Plug connector (J2) terminals 4 thru 9
38. T1 to plug connector 4 & 5 (J1)
39. T2 to plug connector 6 & 7 (J1)
40. T3 to plug connector 8 & 9 (J1)
41. Hot air elements
Maintenance
Troubleshooting Bottom Oven Section
SEQUENCE OF OPERATION -- STEAM
NOTE: Electricity flows through these components
in the order listed.
1. Terminal block L1, L2, L3 (440V/3ph)
2. Primary 2 amp slow blow fuses F2 & F3
3. Primary coil of transformer (step down 440V to
220V)
4. Secondary coil of transformer 220V
5. Secondary 2 amp slow blow fuse F1
6. P13 (high limit snap disk for Solid State cold
plate (opens at 176_F)
7. Plug connector (J4) terminal 9
8. Cooking cavity high limit (F3) terminals 1 & 2
(opens at 662_F or 350_F)
9. Power Junction: To follow, partial fill circuit to
step #20
10. Plug connector (J9) terminal 21
11. Mode selector switch terminal 5 to 6
12. Plug connector (J9) terminal 24
13. Plug connector (J4) terminal 10
14. Powers up Quiescent Timer terminals 2 / 3
15. Relay R3 terminals 6 to 2 (normally closed)
16. Water level sensing ball float
17. Relay R4 terminal 7 / 8 (coil)
18. Relay R4 terminal 5 to 3 closed
19. Fill solenoid Y2
20. Plug connector (J9) terminal 2
21. Cooling fans (2)
22. Power junction: To follow meat probe option /
skip to 30 if no meat probe
23. Meat probe switch control terminals 5 to 6
24. Meat probe controller terminals 8 & 5 / 7 (power in to control)
25. Meat probe ( J type thermocouple)
26. When set temperature reached, output to terminal 6
27. Relay R5, terminal 7 & 8 (coil)
28. Relay R5, terminal 6 to 3 close / terminal 6 to
1 open
29. Buzzer T1
50
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
52.
53.
54.
55.
56.
57.
58.
Plug connector (J9) terminal 5
Magnetic Door switch (S2)
Plug connector (J9) terminal 13
Relay R5 terminals 6 to 1
Timer S4 terminals 4 to 6 (terminals 4 to 6 open
when timed out to zero)
Power junction: To follow convection motor /
skip to 43 to skip convection motor
Plug connector (J9) terminal 11
Plug connector (J4) terminal 1
Motor contactor (K1-B) terminal A1 to A2
Power in L1, L2, & L3 (440V/3ph) motor contactor K1-B
Motor protector PKZM-B
Plug connector (J1) terminals 1, 2 & 3
Convection motor (has internal thermal overload, 250_F)
Mode selector switch terminal 7 to 8
Plug connector (J9) terminal 19
Too Hot For Steam thermostat (P1) closes at
230_F
Plug connector (J9) terminal 20
Don’t Steam light (H2)
Mode selector switch terminals 1 to 2
Plug connector (J9) terminal 6
Plug connector (J4) terminal 5
Boiler high limit F6-B terminal 11 to 12 (opens
at 275_F)
Relay R4 terminals 6 to 2 (normally closed,
opens when filling)
Quiescent timer terminals 1 to 4 (closed 90
sec / open 10 sec)
Relay R3 terminals 7 / 8 (coil, opens terminals
6 to 2, can’t fill with steam contactor pulled in)
Steam contactor K3-B terminal A1 to A2
Power in L1, L2, & L3 (440V/3ph)
Steam contactor K3-B L1, L2, & L3 to T1, T2,
& T3
Steam elements (12KW)
Maintenance
Troubleshooting Bottom Oven Section
SEQUENCE OF OPERATION -- COMBI
SEQUENCE OF OPERATION -- COOL DOWN
NOTE: Electricity flows through these components
in the order listed.
NOTE: Electricity flows through these components
in the order listed.
For the Combi mode both the HOT AIR and
STEAM MODE circuits are powered up. The
steam circuit is cycled in at a timing interval of 15
seconds “ON” and 45 seconds “OFF”. Refer to
each circuit separately and substitute in the following sequence of operation.
1. Terminal block L1,L2,L3 (440V/3ph)
2. Primary 2 amp slow blow fuses F2 / F3
3. Primary coil of transformer (step down 440V
to220V)
4. Secondary coil of transformer 220V
5. Secondary 2 amp slow blow fuse F1
6. P13 Solid State cold plate snap disk high limit
(opens at176F)
7. Plug connector (J4) terminal 9
8. Plug connector (J9) terminal 21
9. Mode switch terminal 23 to 24
10. Plug connector (J9) terminal 11
11. Plug connector (J4) terminal
12. Motor contactor (K1-B) terminal A1 to A2
13. Power in L1, L2 & L3 (440V/3ph)
14. Motor contactor K1-B
15. Motor protector PKZM-B
16. Plug connector (J2) terminals 1,2, & 3
17. Convection motor (has internal thermal overload, 250_F)
HOT AIR
11. Mode selector switch (S1) terminals 21 to 22
28. Mode selector switch (S1) terminals 19 to 20
STEAM
11. Mode selector switch (S1) terminals 17 to 18
42. Mode selector switch (S1) terminals 15 to 16
43. Combi solid state timer terminal 2 to1 (“ON” 15
seconds, “OFF” 45 seconds)
44. Skip
45. Skip
46. Skip
47. Skip
51
Maintenance
Schematic --- Top Oven
Figure 35
52
Maintenance
Schematic --- Bottom Oven
Figure 36
53
Maintenance
Schematic --- Oven Base
Figure 37
54
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