Bakers Pride Oven CPH70-MP17 User Manual

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CLASSIC-LINEPROOFER HEATER

Model Number: CPH70-MP17

Innovative Foodservice Equipment Custom Designed for Performance, Service and Value.

INSTALLATION AND OPERATING

INSTRUCTIONS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

P/N N138574 3/07

Phone:

+1

(214)

421-7366

 

 

Fax:

+1

(214)

565-0976

 

BevLes

Toll Free: +1

(800)

441-1601

 

Website: www.BevLes.com

729 Third Avenue

E-mail:

sales@BevLes.com

Dallas, TX 75226

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TABLE OF CONTENTS

 

 

 

SECTION

PAGE

 

 

DELIVERY & FREIGHT CLAIMS

3

DELIVERY

3

Review of Received Goods

3

FREIGHT CLAIMS

3

Inspection

3

INTRODUCTION

3

WARNING LABELS AND SAFETY INSTRUCTIONS

4

Recognize Safety Information

4

Understand Signal Words

4

Avoid Injury

4

Emergency Preparation

4

Follow Safety Instructions

5

Safety & Warning Labels

5

Label Locations

5

ELECTRICAL

6

Electrical Rating

6

Electrical Connection

6

LOCATION

6

OPERATING PROCEDURES

6

Control Panel Configuration

6

To Operate as a Heated (Holding) Cabinet

7

To Operate as a Proofing Cabinet

7

Heat and Moisture (Secondary Control)

8

CLEANING PROCEDURES

8

Ledge Removal

8

Holding or Proofing Assembly Removal

8

Drip Trough Draining and Removal

9

Air Tunnel Removal

9

Exterior Cleaning

10

Interior Cleaning

10

Moving Cabinet

10

TROUBLESHOOTING

11

WIRING DIAGRAMS

12

120V, 60Hz, 1 Ph

12

220-204V,50Hz, 1 Ph

13

WARRANTY

14

Domestic Warranty

14

International Warranty

15

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DELIVERY AND FREIGHT CLAIMS

DELIVERY

REVIEW OF RECEIVED GOODS:

1.Observe shipping carton for obvious shipping damage.

2.Note concerns while delivery party is present (see freight claims).

3.Unpack the unit and inspect for shipping damage. Notify manufacturer immediately if there is any shipping damage found

FREIGHT CLAIMS

INSPECTION:

You are responsible for all claims. It is vitally important that upon arrival, all cartons and crates are inspected for visible damage. If at all possible, cartons and crates should be opened immediately to check for concealed damaged within. All cartons and crates must be saved until the unit is completely removed from the carton so concealed damage claims can be filed.

You, as the consignee, must file freight claims with the delivering truck line. If there is any question whatsoever regarding the condition of the equipment, this question should be noted on the bill of lading, which you sign as a delivery receipt.

All shortages must be noted on the bill of lading as the shipment is received. If a bill of lading is signed as complete for the delivering truck driver, there is virtually no way to secure a claim for shortages which are found later.

INTRODUCTION

THANK YOU for purchasing your new Classic-LineProofer Heater. This unit provides the means to maintain previously heated food at a prescribed holding temperature and is also used to proof bakery products at precise heat and humidity conditions.

NOTE:

Read this manual carefully before beginning installation and/or operation to avoid personal injury or damage.

This manual is a necessary and permanent part of the unit.Always keep it accessible.

This manual covers basic installation and use. If you need additional information, contact our customer service department for assistance.

If this manual or any of the warning labels are marred or destroyed, contact manufacturer to replace them.

Locate the serial number plate. Write the 12-digitserial number below. Your dealer needs this number when you order parts.

Serial Number ___________

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WARNING LABELS AND SAFETY INSTRUCTIONS

RECOGNIZE SAFETY INFORMATION

 

This is the safety alert symbol. When you see this symbol on your equipment or

 

in this manual be alert to the potential for personal injury or damage to your unit.

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Be sure you understand all safety messages and always follow recommended

precautions and safe operating practices.

UNDERSTAND SIGNAL WORDS

Important safety information is presented in this section and throughout the manual. These signal words are used in the warnings and safety messages.

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DANGER: Severe injury or death will occur if you ignore the message.

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WARNING: Severe injury or deathcan occur if you ignore the message.

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CAUTION: Minor injury or damage can occur if you ignore the message. CAUTION also calls

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! attention to safety messages in this manual

 

 

 

 

 

 

NOTICE: This is important installation, operation or maintenance information that you should pay

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! special attention to. If you ignore this information, you may damage your unit.

 

AV O I D I N J U RY F R O M H I G H V O LTA G E ELECTRICAL SHOCK

Disconnect power before cleaning or servicing the unit. Do not spray with water or steam. Use a damp cloth to clean.

Be sure outlet is grounded:

Check ground pin on plug

Do not use if pin is bent or missing

Never remove ground pin from plug

PREPARE FOR EMERGENCIES

Be prepared if a fire starts.

Keep a first aid kit and fire extinguisher handy.

Keep emergency numbers for doctors, ambulance service, hospital and fire department near your telephone.

Hazardous voltage. Can shock, burn or kill.

Turn power off

Unplug power cord before Servicing or cleaning.

Hazardous voltage. Can shock, burn or kill.

Unit must be grounded to prevent injury. Check ground pin on plug. Do not use if pin is bent or

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FOLLOW SAFETY INSTRUCTIONS

Carefully read all safety messages in this manual and safety signs on your equipment. Keep safety signs in good condition. Replace any missing or damaged safety signs.

Learn how to operate the equipment and how to use the controls properly. Do not let anyone operate without instruction and proper training.

Keep your equipment in proper working condition. Unauthorized modifications to the equipment may impair the functions and/or safety and reduce equipment life.

SAFETY AND WARNING LABELS

LABEL LOCATIONS:

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ELECTRICAL

ELECTRICAL RATING

For models equipped with 120V, 60HZ, 1PH ELECTRICAL CONNECTION:

The cabinet heating unit has a 2000-wattheating element and requires a20-ampcircuit. If required circuit is not available, wiring should be performed by a qualified and certified electrician.

For models equipped with 220V, 50HZ, 1PH ELECTRICAL CONNECTION:

Equipped with a female “IEC 60320 C20” Power inlet which accommodates various power cord configurations for applicable country. The cabinet heating unit has a 2000watt heating element and requires a 9-ampcircuit.

NEMA 5-20R

20 AMP RECEPTACLE

IEC 60320 C20 POWER INLET (9 amp)

NOTE: Be sure unit is grounded. Check ground connection. Do not use if unit is not grounded.

LOCATION

Your unit should be located to provide easy access, without restrictions. Factory installed door opens from left to right. Provisions for mounting door to open from right to left are incorporated.

Electrical outlet must be less than (6) ft. from unit operating position. Avoid enclosed or confined locations, which will restrict air circulation.

Electrical Cord Holder Installation

1.) Locate and remove cord holder bracket on top of heater body inside cabinet. See figure 1. 2.) Remove (2) screws from upper right rear of cabinet for later installation See figure 2.

3.) Install bracket with (2) screws and tighten. See figure 3. Completed install see figure 4.

Figure 1

Figure 2

Figure 3

Figure 4

OPERATING PROCEDURES

CONTROL PANEL CONFIGURATION

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TO OPERATE AS A HEATED (HOLDING) CABINET:

Operate without pan but with the cover on.

Flip power switch upward to the “On” position.

Flip selector switch upward to “Heat” position.

Turn the “Heating” knob to maintain desired holding temperature.

TO OPERATE AS A PROOFING CABINET:

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DANGER: Do not overfill pan with water, this can cause electrical shock. Disconnect power prior to

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filling pan while power cord is plugged in.

Fill the pan with 1-1/2quarts of hot water. The pan is partially full. (Too much water can cause longer proofing time.)

Plug the cord set into properly grounded threeprong outlet.

Flip power switch upward to the “On” position. Flip selector switch down and to “Proof” position. Turn the humidity knob to maintain 95°F (see chart for proper setting).

Preheat cabinet for 20-30minutes. The cabinet door should be 1/2 3/4 covered with moisture.

TYPICAL PROOFING PREPARATION:

Grease pan. Place frozen buns on a bun pan (18 x 26), brush tops of buns with vegetable oil and refrigerate until dough thaws and reaches 40°F (4-6hours or overnight).

One condition that is important during thawing is after the rolls are panned, the tops of the rolls must not “crust” or dry out. This can be prevented by oiling the tops of the rolls and covering them very lightly with film wrap.

The overwrap must not be tucked in at the sides, merely laid on top of the greased dough.

NOTE: Do not cover dough during proofing.

FRESHLY PREPARED DOUGH

# Of Buns

Dough Temp.

Proof Time

Cabinet Temp.

1 to 10

Room Temp.

30 min.

90-95°F

10 to 20

Room Temp.

33 min.

90-95°F

20 to 30

Room Temp.

35 min.

90-95°F

 

 

 

 

30 to 40

Room Temp.

38 min.

90-95°F

40 to 50

Room Temp.

40 min.

90-95°F

 

 

 

 

REFRIGERATED DOUGH

# Of Buns

Dough Temp.

Proof Time

Cabinet Temp.

 

 

 

 

1 to 10

30°- 45°F

35 min.

90-95°F

 

 

 

 

10 to 20

30°- 45°F

39 min.

90-95°F

 

 

 

 

20 to 30

30°- 45°F

43 min.

90-95°F

 

 

 

 

30 to 40

30°- 45°F

46 min.

90-95°F

 

 

 

 

40 to 50

30°- 45°F

50 min.

90-95°F

 

 

 

 

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HEAT AND MOISTURE (SECONDARY CONTROL):

Heat and/or moisture can be further controlled by sliding damper, located at top of cabinet, left or right to desired opening.

CLEANING PROCEDURES

LEDGE REMOVAL:

Lift up and out of holes in ledge uprights.

HEATER ASSEMBLY REMOVAL:

Open door and allow sufficient time for cool down.

Unplug heater cord from receptacle.

Carefully slide heating unit forward. (If in proofing mode and pan has water remaining, avoid water movement to prevent spillage. After unit is totally out and on a stable surface, remove water pan and pour out remaining water.)

When returning heater assembly to its operating position, be sure to line up back end with bottom of louvered air tunnel. (If returning unit to proofing mode, add water only after unit is fully inserted and in operating position.)

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DRIP TROUGH DRAINING AND REMOVAL:

DRAINING:

Open drain trough by pushing clamp tab upward.

REMOVAL:

Close by pushing front of clamp inward.

To remove trough: remove thumbscrews; drop trough down and pull forward.

AIR TUNNEL REMOVAL:

The louvered air tunnel hangs on shoulder rivets, through tear drop slots, at back of cabinet.

Grasp air tunnel and lift up and off.

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EXTERIOR CLEANING:

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washing products are recommended.Follow all directions for safe use of these products.

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CAUTION: Use only cleaners for stainless steel or aluminum: Fantastic, 409, Scotchbrite, dish

 

 

 

 

 

 

 

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CAUTION: Do not use steel wool or other abrasive cleaners. Do not use cleaners or sanitizers

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containing lye, chlorine, iodine, ammonia or bromine as these will damage the finish on the stainless

 

steel.

 

 

 

 

Refer to "CAUTIONS" above when preparing and using cleaning solution.

Dip towel in cleaning solution

Wipe down exterior of unit.

DO NOT pressure wash,hose-down,immerse, or spray the cabinet or any part of it. Follow with a clean damp cloth to remove residual cleaning solution. Allow surfaces to air dry. Wipe exterior with towel and stainless steel polish (or towel and lemon oil). Polish with a clean, soft cloth.

INTERIOR CLEANING:

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washing products are recommended.Follow all directions for safe use of these products.

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CAUTION: Use only cleaners for stainless steel or aluminum: Fantastic, 409, Scotchbrite, dish

 

 

 

 

 

 

 

!

CAUTION: Do not use steel wool or other abrasive cleaners. Do not use cleaners or sanitizers

!

containing lye, chlorine, iodine, ammonia or bromine as these will damage the finish on the stainless

 

steel.

 

 

 

 

CAUTION: Disconnect cord set from power supply before cleaning.

DO NOT use abrasives or harsh chemicals.

Open door all the way.

Remove ledge assemblies.

Remove holding or proofing unit, drip trough and air tunnel.

Clean holding or proofing unit.

DO NOT spray electric heat unit with water or steam. Wipe with a damp cloth. (Be sure electric cord isNOT plugged into power source.)

Wipe interior of unit with a towel and detergent solution.

DO NOT pressure wash,hose-down,immerse, or spray the cabinet or any part of it. Remove detergent residue with a clean damp towel.Allow surfaces to air dry.

MOVING CABINET:

Make sure door is secured before moving cabinet.

Unplug electrical cord before moving cabinet.

Empty water from proofing pan, if applicable.

Remove drip trough and pour out condensation before moving, if applicable.

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