Bakers Pride | BCO-G | Operating instructions | Bakers Pride BCO-G Operating instructions

BAKERS
PRIDE
INSTALLATION AND OPERATING INSTRUCTIONS
Cyclone
SERIES
GAS CONVECTION OVENS
Models: BCO-G and GDCO-G
INTENDED FOR OTHER THAN HOUSEHOLD USE. RETAIN THIS MANUAL FOR FUTURE
REFERENCE. OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES.
After the gas supply has been connected to your unit, it is extremely
important to check piping for possible leaks. To do this, use soap and water solution or solutions that are expressly
made for this purpose. DO NOT USE matches, candles, flames, or other sources of ignition since these methods
are extremely dangerous. Instructions to be followed in the event you smell gas should be posted in a prominent
location. Obtain these instructionsfrom your local gas supplier.
IMPORTANT INSTRUCTIONS:
!
!
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in
the vicinity of this or any other appliance.
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.
!
WARNING
Initial heating of oven may generate smoke or fumes and must be done in
a well-ventilated area. Overexposure to smoke or fumes may cause
nausea or dizziness.
!
This equipment has been engineered to provide you with year round dependable service when used
according to the instructions in this manual and standard commercial kitchen practices.
8/03 Form # 8898500 REV B
BAKERS PRIDE OVEN CO., INC.
(914) 576-0200 Phone
(914) 576-0605 Fax
30 Pine Street
New Rochelle, NY 10801
1
(800) 431-2745 US & Canada
www.bakerspride.com
Table of Contents
I. INSTALLATION INSTRUCTIONS
SECTION
A
B
C
D
E
F
G
H
I
J
ITEM
PAGE
Receiving
Set Up / Mounting
Installation with Casters (Optional)
Location and Minimum Clearances
Gas Connections
Electrical Connection
Flue Connection Ventilation
Burner Operation
System Check Rotary Control
Programming Menus
2
3
4
4
4
5
5
6
6
6
II. OPERATING INSTRUCTIONS
A
B
C
D
General Instructions
Operation Sequence Rotary Control
Cook only rotary control
Timed cooking rotary control
Cook and hold- rotary control
Optional steam injection rotary control
To cool down the oven quickly
Cleaning
Servicing
Wiring Diagrams
Warranty
International Distribution & Service Centers
7
7
7
7
7
8
8
8
8
9, 10
11
12
I. INSTALLATION INSTRUCTIONS
A. RECEIVING
Read the notice on the outside carton regarding damage in transit. Damage discovered after opening
the carton is “CONCEALED DAMAGE.” Carrier must be notified immediately to send an inspector and
to furnish forms for claims against the carrier.
When the oven arrives, it should consist of:
Acrate or carton containing your new oven (two for a stacked unit).
A carton containing four 31” legs with mounting hardware (set of four 6” legs is supplied for stacked
installations).
A carton containing a Flue Adapter and a Draft Hood. Optional: for Direct Venting (Not available for
European Community Countries).
2
B. SET UP / MOUNTING:
NOTE:
This appliance must be installed by competent personnel in accordance with the rules in force.
In the U.K., Corgi registered installers (including the regions of British Gas) undertake to work to safe
and satisfactory standards. This appliance must be installed in accordance with the current Gas Safety
(Installation and Use) Regulations and the relevant Building Regulations/IEE Regulations. Detailed
recommendations are contained in the British Standard Codes of Practice B.S. 6172, B.S. 5440: Part 2
and B.S. 6891.
Your oven will be packed sitting on its bottom. The skid may be left under the oven for convenience in
further handling. Unpack carefully, avoiding damage to the Stainless Steel front and/or trim. If
concealed damage is found, follow the instructions detailed in Section A (Receiving). Keep the area
around the ovens free and clear of combustible materials. Do not store any materials on top of or under
any oven. The provision for adequate air supply to your oven for ventilation and proper gas combustion
is essential. As a minimum, observe the clearances detailed in Section D (Location). Provide adequate
ventilation and make up air in accordance with local codes. Servicing your oven is done through the
front control panel and right side access cover. Ensure that these areas are kept unobstructed for easy
access.
For a single unit:
(1) Tilt Oven over to left-hand side and attach two 31” legs on the right-hand side with three ½” bolts
and washers. Tighten firmly.
(2) Using proper lifting equipment, lift up the left-hand side and attach two 31” legs on the left-hand
side the same way.
For a stack of two ovens:
(1) Remove flue from bottom oven prior to stacking. When top oven is properly positioned on bottom
oven, re-install the flue back on the bottom oven.
(2) Tilt lower unit over to the left-hand side and position two 6” legs on the right side (one for front and
one for back), secure in place by using 4 bolts (3/8”-16) per leg. Tighten firmly.
(3) Using proper lifting equipment, lift up the left side of the unit and attach the other two legs in the
same way.
(4) Using the lifting equipment, raise the top oven to proper height and slide on top of the bottom
oven. Line up sides and front and fasten to each other at the rear of the units by using a mounting
bracket supplied in the stacking kit.
To assemble an open rack stand: Refer to Figure 1
(1) Loosen 12 bolts (attaching 31” legs) slightly.
(2) Remove 4 inner bolts, 1 from each of the 4 legs, place top right angle and top left angle
underneath and tighten these 4 bolts.
(3) Insert “Open Rack Shelf” and tighten into place with eight 3/8-16 screws, washers and nuts.
(4) Position “Rack Supports” and tighten in place using 4 each of flat washers and 5/16-18 Hex Nuts.
Open Rack Stand
Figure 1
31” Legs
Top Left Angle
Top Right Angle
1/2” Flat Washer
(4 corners only)
3/8”-16 x 3/4” large
Truss Head Screw
w/Nut & Washer (8)
1/2”-13 x 1” Large
Hex Head Bolt (12)
5/16” Flat Washer (4)
Open Rack Shelf
5/16”-18 Hex Nut (4)
Rack Support
3
!
CAUTION:
DO NOT STORE
COMBUSTIBLE
ITEMS OR
MATERIALS ON
RACKS.
Fit the Standard Flue Diverter supplied into the hole in the top of the oven for under ventilation hood
installation and secure with screws. For direct venting, FlueAdapter and Draft Hood must be placed into
the hole on top of the oven.
C. INSTALLATION WITH CASTERS (OPTIONAL):
Four casters (two with wheel brakes) and the mounting hardware are packed and included in the
shipment if ordered. Install casters with wheel brakes on the front of the unit. Installation of the unit
should be made with a connector that complies with the latest edition of the Standard for Connectors for
Movable Gas AppliancesANSI Z21.69 in the USA (CAN CSA-6.16 in Canada) and a quick-disconnect
device that complies with the latest edition of the standard for quick disconnect devices for use with gas
fuel ANSI Z21.41 in the USA (CSA 6.9 in Canada). Adequate means must be provided to limit the
movement of the appliance without depending on the connector and any quick disconnect device or its
associated piping to limit appliance movement.
The restraint should be attached to the rear legs of the oven on which casters are mounted. If
disconnect of the restraint is necessary, the restraint should be immediately reconnected after the
appliance has been returned to its originally installed position.
D. LOCATION AND MINIMUM CLEARANCES:
Move the oven to its final location keeping the minimum clearance from the back of the oven to the wall.
This clearance is necessary for safe operation and to provide proper air flow to the burner chamber.
!
SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOOR WHEN
INSTALLED WITH LEGS OR CASTERS PROVIDED.
!
!
CAUTION: DO NOT SET THE OVEN WITH ITS BACK FLAT AGAINST THE
WALL. IT WILL NOT OPERATE PROPERLY UNLESS THERE IS AT LEAST
THREE INCHES BREATHING SPACE BEHIND THE OVEN
!
E. GAS CONNECTION:
The ovens should not be installed on the same gas supply line with space heaters, boilers or other gas
equipment with high intermittent demand.
The installation of the oven must conform to the latest local codes or National Fuel Gas Code, ANSI
Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code,
CAN/CGA-B149.2.
The appliance must be isolated from the gas supply piping system by closing its manual shut-off valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than ½
psig (3.45kpa). The appliance and its shut-off valve must be disconnected from the gas supply piping
system during any pressure testing of that system at test pressures in excess of ½ psig (3.45kpa).
Use a pipe joint compound that is resistant to the action of liquefied petroleum gases when making gas
connections. For Propane gas, use at least ½” (13 mm) pipe or tubing with a 5/8” (16 mm) inside
diameter. For Natural gas, use ¾” (19 mm) pipe.
4
The gas pressure regulator is part of the combination valve and is adjusted to yield a pressure of 3.5”
water column (9 mbar) for Natural Gas. If the oven is ordered for use on Propane Gas or Butane, the
pressure regulator in the combination valve is preset at the factory to yield a pressure of 10” water
column (25 mbar). NOTE: No external regulator is required.
Gas supply pressure in the European Community countries should be as below.
Gas Type
Supply Pressure
G20
G25
G20/25
G30
G31
20 mbar
25 mbar
20/25 mbar
30 or 50 mbar depending on country
30, 37, or 50 mbar depending on country
A separate shut-off valve for each oven must be provided. It should be as close as possible to the place
where the gas line goes into the oven. It must be located such that it is easily accessible. When stacking
with another oven, two shut-off valves, one for each of the two ovens, must be provided.
After the Gas Supply has been connected, it is extremely important to check all the piping for
leaks. Use a soap and water solution or a product expressly made for this purpose. Do not use
matches, candles or a flame and so forth to check leaks since these methods are extremely
dangerous.
F. ELECTRICAL CONNECTION:
The oven, when installed, must be electrically grounded in accordance with local codes and/or the
latest edition of the National Electrical Code ANSI/NFPA No. 70 in the USA (Canadian Electrical Code
CSAStandard C22.1, Part 1 in Canada).
In Europe, the appliance must be connected by an earthen cable to all other units in the complete
installation and, thence, to an independent earth connection in compliance with EN 60335-1 and/or
local codes.
The electric motor, all the related switches, interior lights, and the timer/buzzer are all connected
through the 6-foot (1829 mm) power supply cord located at the rear of the oven. The supply cord must
be plugged into a properly grounded, three-prong receptacle. DO NOT CUT OR REMOVE THE
GROUNDING PRONG FROM THE PLUG.
Normal factory connections are made for 120 voltsA.C., 60 hz, Service in USAand Canada or 240 volts
A.C., 50 hz service in European community countries. Other voltages can be supplied upon request.
Electrical characteristics of this unit can be found on the rating plate located on the right side of the unit.
This unit is provided with a permanently lubricated electric motor.Awiring diagram may be found on the
back of the service panel on the right-hand side and in this manual.
G. FLUE CONNECTION VENTILATION:
Installation under ventilation hood (standard):
If the oven is not vented directly and is installed under a ventilation hood, the unit is ready to be installed
as is. Local inspectors and ventilation specialists should be consulted so that the design and the
installation of the hood conform to local/municipal codes. In the U.K., follow ventilation requirements as
detailed in B.S. 5440.
5
Optional direct venting (not available for European community countries):
If direct venting, a flue adapter and a draft hood are required to be installed. They prevent the flue gases
leaving the oven to be affected by the air pressure changes on the outside of the flue stack extending
out of the building. The flue pipe from the draft hood must not run downwards at any point from the oven
to the final outlet. It should always slant slightly upwards. For best results, is should rise straight up. The
venting system shall be in accordance with the National Fuel Gas Code,ANSI Z223.1 / NFPA54 and or
the CSA B149.1, Natural Gas and CSA B149.2, Propane Installation Codes, and local codes.
NOTE: DO NOT PUT A DAMPER IN THE FLUE AND DO NOT CONNECT A BLOWER DIRECTLY
TO THE FLUE.
If the flue runs directly to the free air outside the building, use a wind deflector or a UL listed vent cap at
the end of the pipe. Termination of the vent must be at least two feet above the highest part of the roof
within ten feet. REF:AGACATALOG NO. XH0474.
H. BURNER OPERATION:
The oven burner flame should always have a blue appearance. This indicates a good mixture of air and
gas. When using LP gas, the flame will have a blue-yellow appearance. There may be intermittent
yellow-orange flame noticed. This is caused by dust particles burning in the flame.
I. SYSTEM CHECK- ROTARY CONTROL:
(1) Open the oven door.
(2) Turn Selector Switch to “HI.” The indicator light near Selector Switch and oven light will
illuminate.
(3) Close the door. Oven lights will go off and fan will run. Make sure fan is rotating clockwise
looking from front.
(4) Press Oven Light switch. Oven light will go on and will go off when switch is released.
(5) Turn Gas Cock Dial to “ON” position (only for USA and Canada).
(6) Turn the thermostat knob. The indicator light near the thermostat will illuminate and the
burners will come on.
(7) Turn the Timer Knob and set a time of 2 minutes. At the end of 2 minutes, you should hear
the buzzer. Turn the timer knob to “0”, to stop the buzzer.
(8) Open the oven doors. Oven lights will go on and burners and fan will go off.
(9) Turn Selector Switch to “Cool Down” position. The fan will run to cool down the oven.
(10) Turn Selector Switch to “0” position.
(11) Close the oven doors.
NOTE: OVEN STARTS HEATING AS SOON AS THE SET TEMPERATURE IS HIGHER THAN THE
OVEN TEMPERATURE WITH THE OVEN DOORS CLOSED AND THE SELECTOR SWITCH NOT
IN “0” POSITION.
THERMOSTAT INDICATOR LIGHT GOES OUT WHEN OVEN REACHES SET TEMPERATURE
AND COMES ON WHEN OVEN IS HEATING UP.
IN THE EVENT OF POWER FAILURE, THE OVEN WILL NOT OPERATE. RESTORATION OF
POWER AFTER ANY DURATION, WILL RETURN UNIT TO NORMAL OPERATION.
J. PROGRAMMING MENUS (for units with digital controls):
Refer to C&H - 3 Plus Controller Operating/ProgrammingInstructions Manual.
6
II. OPERATING INSTRUCTIONS
A. GENERAL INSTRUCTIONS:
(1) This equipment has an Electronic Temperature Control and Electronic Hot Surface Direct
Ignition System.
(2) Due to increased efficiency of this oven, the temperature of standard recipes may be reduced
50°F (30°C).
(3) Always load each shelf evenly. Space pans away from each other and from sides and back of
oven to allow maximum air flow between them.
(4) Large tempered glass windows and interior lights allow a close check on the product, making it
unnecessary to frequently open the doors. Products cook faster in a convection oven as
compared to a conventional oven. Depending on the product and the type of pans used, time
saving may run from 20 percent to as high as 50 percent.
B. OPERATION SEQUENCE ROTARY CONTROL:
Cook only rotary control:
(1) Close the oven doors.
(2) Turn Selector Switch to “HI” or “LO” position. The indicator light near the Selector Switch will be
illuminated.
(3) Turn the thermostat knob to the desired cooking temperature.
(4) Upon reaching the set temperature, the indicator light near the thermostat will go out.
(5) Load the oven with product to be cooked.
(6) Remove the product from the oven when done.
Timed cooking rotary control:
(1) Close the oven doors.
(2) Turn Selector Switch to “HI” or “LO” position. The indicator light near the Selector Switch will be
illuminated.
(3) Turn the thermostat knob to the desired cooking temperature.
(4) Upon reaching the set temperature, the indicator light near the thermostat will go out.
(5) Load the oven with product to be cooked.
(6) Turn the timer knob to the desired bake time and timer will start counting down.
(7) When timer reaches zero, a buzzer will sound.
(8) Turn the timer knob to “O” position.
(9) Remove the product from the oven.
NOTE: TIMER IS A SIGNAL DEVICE ONLY AND DOES NOT CONTROL THE OVEN.
Cook and Hold Rotary Control:
(1) Close the oven doors.
(2) Turn Selector Switch to “HI” or “LO” position. The indicator light near the Selector Switch will be
illuminated.
(3) Turn the thermostat knob to the desired cooking temperature.
(4) Upon reaching the set temperature, the indicator light near the thermostat will go out.
(5) Load the oven with product to be cooked.
(6) Turn the timer knob to the desired bake time and timer will start counting down.
(7) When timer reaches zero, a buzzer will sound.
(8) Turn the Timer knob to “O” position.
(9) Turn the thermostat knob to the desired hold temperature.
(10) Remove the product from the oven when needed.
7
Optional steam injection: Rotary control:
The solenoid valve for steam injection is mounted behind the service panel on the right-hand side of the
unit. The electronic timer is preset at the factory. A ¼” copper tubing is provided on the Solenoid Valve
for water hookup with a compression fitting.After the water hookup is made, make sure that there are no
leaks. For steam injection, press the Steam switch momentarily.
NOTE: DO NOT USE STEAM INJECTION AT TEMPERATURES BELOW 275°F (135°C).
Oven cool down Rotary control:
To cool down the oven to a lower desired temperature, follow the steps detailed below.
(1) Open the oven doors.
(2) Turn Selector Switch to “oven cool down” position. Fan will now operate and cool down the oven.
(3) When the oven has cooled down to the desired temperature, turn the Selector Switch to “O”
position. Close oven doors.
C. CLEANING:
CLEAN ONLY WHEN OVEN IS COLD
(1) With porcelain enamel interiors, this oven is designed to be as maintenance free as possible.
However, for best results, the oven should be cleaned regularly. Enameled interiors can be
easily cleaned with oven cleaners. KEEP CLEANING FLUIDS AWAY FROM ELECTRICAL
WIRES, LIGHT SOCKETS, SWITCHES AND CONTROL PANEL.
(2) Baked on splatter, oil, grease or discoloration on the stainless steel front or inside of the oven
may be removed with the stainless steel cleaner supplied or any other similar cleaning agent.
NOTE: ALWAYS RUB THE STAINLESS STEEL ALONG THE GRAINS.
(3) To clean the blower wheel, remove and immerse in ammoniated water for 20 to 25 minutes.
Then, scrub it off with a small, stiff brush. The same procedure can be followed for wire racks and
rack supports. To remove the blower wheel, loosen the set screws (2) on the hub of the blower
wheel and tighten the 3/8” wheel puller bolt (supplied) in center of the hub (See Figure 2).
D. SERVICING:
NOTE: THIS APPLIANCE MUST BE SERVICED
BY AN AUTHORIZED SERVICE AGENT.
Figure 2
Cleaning The Blower Wheel
Blower Wheel
(1) Power supply to the unit must be
disconnected before any service is
performed.
(2) Most of the service on the unit can be
performed from the front and/or control
Set Screws (2)
panel side.
(3) For proper servicing, access to the control
panel side of the unit will be required.
(4) It will be necessary to have access to the
back of the oven for service needs related
to the gas supply and electric power supply.
(5) A system wiring diagram is provided in this
manual and on the back of the service
panel on the right side of the oven.
(6) This unit is provided with a permanently
lubricated electric motor.
Wheel Puller Bolt 3/8”-Hex
(7) All servicing should be performed by a
factory-authorized technician only.
(8) For proper maintenance and repairs, call
the factory toll free (800-431-2745) for an authorized service agency in your area.
Motor
NOTE: THE VENTILATION SYSTEM MUST BE INSPECTED AT LEAST EVERY SIX MONTHS AND
MAINTAINED CLEAN AND FREE OF OBSTRUCTIONS.
8
SINGLE-PHASE 120V WIRING DIAGRAM (PUSH-BUTTON CONTROL)
24 VAC
25
30
7
6
8
5
1
4
2
3
27
GREEN LIGHT
30
10
LOW
26
TIME DELAY RELAY
24
HIGH
29
BLACK
WHITE
120V
BUTT SPLICE
27
28
TRANSFORMER
GROUND
4 POSTION
SWITCH
9
YELLOW
20
24V
BLUE
P1 P2 P3 P4
42
34
41
15
21
GROUND STUD
15
RELAY
13
LIGHTS
44
36
35
38
37
T10
T11
33
IGNITION
CONTROL
DOOR
SWITCH
32
PROBE
T13
T12
CH104
CONTROL
17
16
GROUND STUD
6
8
PUSH BUTTON
SWITCH
S2
19
W
17
13
20
21
9
34
10
41
5
4
7
43
5
24
18
31
23
COMBINATION VALVE
12
14
42
12
2
2
POWER SWITCH
32
GROUND STUD
23
3
11
DOOR SWITCH
IGNITER
31
1
40
11
COM
22
44
8
4
1
33
16
FAN
MOTOR
14
GND
T2 T3 T4 T5
120V
L1
MV1
T7
T9
T8
40
18
MOT
25
T6
T1
S1
29
26
39
PROBE
3
CENTRIFUGAL SWITCH
19
FLAME SENSOR
SINGLE-PHASE 120V WIRING DIAGRAM (DIAL CONTROL)
HIGH
29
10
27
POWER
LIGHT
TIME DELAY RELAY
25
30
8
4 POS
SWITCH
24
28
7
6
8
5
1
4
2
3
LOW
26
BLACK
120V
WHITE
BUTT SPLICE
9
P1P2P3P4
TRANSFORMER
GROUND
32
T-STAT LIGHT
13
YELLOW
BLUE
CENTRIFUGAL SWITCH
FAN
MOTOR
24V
PROBE
IGNITION
CONTROL
T-STAT
L1
S2
T6 T7
4
14
LIGHTS
6
36
7
3
4
4
34
NO
6
31
39
14
38
37
18
3
23
IGNITER
19
3
1
7
1
12
11
2
33
FLAME SENSOR
33
22
32
DOOR SWITCH
9
24
10
15
22
COMBINATION VALVE
5
2
NC
MOT
29
COM
GROUND STUD
BUZZER
2
COM
20
21
1
POWER
SWITCH
MV1
12
15
60 MIN
TIMER
17
GND
13
LIGHT
SWITCH
26
GROUND STUD
19
W
25
16
16
20
11
T8 T9 T10T11
17
35
18
S1
21
23
GROUND STUD
31
BAKERS
PRIDE
BAKERS PRIDE LIMITED WARRANTY
30 Pine Street
New Rochelle, NY 10801
1-800-431-2745
914-576-0200
fax 914-576-0605
4/02
11
INTERNATIONAL DISTRIBUTION AND SERVICE CENTERS
BAKERS
PRIDE
BAKERS PRIDE
INTERNATIONAL
30 Pine Street
New Rochelle, NY 10801 USA
+1 (914) 576-0200
+1 (914) 576-0605 fax
sales@bakerspride.com
www.bakerspride.com
RUSSIA
Perfi, Ltd. — Dmitri Slavin
22 Marksistskaya Street
Moscow, Russia 109147
+7 (095) 912 4100
+7 (095) 913 3553 fax
dmslavin@hotmail.com
729 Third Avenue
Dallas, TX 75226 USA
+1 (214) 421-7366
+1 (214) 565-0976 fax
info@apwwyott.com
NETHERLANDS
CANADA
Wisselaar Fast Food & Systeemgastronomie B.V.
— Jankees Rovers
Nijverheidsweg 41
3341 LJ, Hendrik Ido Ambacht
The Netherlands
+31 (78) 683 3833
+31 (78) 683-3830 fax
www.wisselaar.nl
Rabco — Steve Vella
4500 Sheppard Avenue E.
Unit 9-11 Scarborough
Ontario Canada MIS 3R6
+1 (416) 321-5823
+1 (416) 321-5826 fax
sales@rabcofoodservice.com
GERMANY
UNITED KINGDOM / IRELAND
FEM Food Equipment Mktg — Horst Herbert
Fuchshaldeweg 37
D-77654 Offenburg, Germany
+49 (781) 32077
+49 (781) 42365 fax
fem.gmbh@t-online.de
www.femgmbh.com
BAKERS PRIDE Europe — Tim White
Wealden Est Farningham Rd
Crowborough, E. Sussex, TN6 2JR
United Kingdom
+44 (1892) 667 311
+44 (1892) 667 322 fax
info@bakerspride.co.uk
ASIA / AFRICA/ ME / CARIBBEAN
/ MEXICO / LATIN AMERICA
GREECE
Heinami S. A. — Thanos Georgacopoulos
87 Alimou Avenue
17455 Alimos, Greece
+30 (210) 99 66 040
+30 (210) 99 66 047 fax
sales@heinami.gr
www.heinami.gr
Dorian Drake International
2 Gannett Drive
White Plains, NY 10604 USA
+1 (914) 697-9800
+1 (914) 697-9190 fax
export@doriandrake.com
www.doriandrake.com
JAPAN
DENMARK
Niwa Shoji Kaisha - Proserv — Akio Matsunaga
3-4-26, Tsukamoto
Yodogawa-ku, Osaka, 532-0026
Japan
+81 (6) 6307 7471
+81 (6) 6307 9181 fax
nori@pro-niwa.jp
FiBeMa Catering Udstyr Aps.
Kodboderne 18, Kodbyen
1714 Copenhagen, Denmark
+45 (33) 21 33 70
+45 (31) 21 10 30 fax
mail@fibema.dk
www.fibema.dk
FRANCE
SCAL — Jacques Merran
20 Ave de la Baltique
Za Courtaboeuf 1
Courtaboeuf Cedex 91958
France
+33 (1) 6982 8585
+33 (1) 6982 8599 fax
www.scal.fr
NORWAY
Einar Riise & Son — Svein Riise
Enebakkveien 64C
Oslo 6, Norway
+47 (2) 208 3300
+47 (2) 219 0317 fax
svein@riise.no
www.riise.no
BAKERS PRIDE OVEN CO., INC.
(914) 576-0200 Phone
(914) 576-0605 Fax
30 Pine Street
New Rochelle, NY 10801
12
(800) 431-2745 US & Canada
www.bakerspride.com Web Address
Download PDF