Adamatic BARO-1E User Manual

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ADAMATIC / BELSHAW

Rack Ovens, Electric

BARO-1E

Single Rack Oven, Electric BARO-1E-208V BARO-1E-240V BARO-1E-480V

BARO-2E

Double Rack Oven, Electric BARO-2E-208V BARO-2E-240V BARO-2E-480V

OPERATOR MANUAL

ADAMATIC, Inc.

607 Industrial Way

Eatontown, NJ 07724

BELSHAW BROTHERS, Inc.

814, 44th Avenue NW

Auburn, WA 98001

Phone: 800.526.2807

www.adamatic.com

Phone: 800.578.2547

www.belshaw..com

THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE. READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND WARNINGS CONTAINED IN THIS MANUAL.

FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. POST IN A PROMINENT LOCATION: INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THAT USER SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING YOUR LOCAL GAS SUPPLIER. AS A MINIMUM, TURN OFF THE GAS AND CALL YOUR GAS COMPANY AND YOUR AUTHORIZED SERVICE AGENT. EVACUATE ALL PERSONNEL FROM THE AREA.

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.

DANGER POTENTIALLY HAZARDOUS SITUATION WHICH, IF NOT

AVOIDED, COULD RESULT IN DEATH.

WARNING POTENTIALLY HAZARDOUS SITUATION WHICH, IF NOT

AVOIDED, COULD RESULT IN DEATH OR SERIOUS INJURY.

CAUTION POTENTIALLY HAZARDOUS SITUATION WHICH, IF NOT

AVOIDED, MAY RESULT IN MINOR OR MODERATE INJURY.

NOTICE Helpful operation and installation instructions and tips are

present.

Model #: Purchased From:

Serial #:

Location:

Date Purchased:

Purchase Order #:

Date Installed:

For Service, Call:

ETL File 3028821 Rev B 2007 - - 2 -

TABLE OF CONTENTS

CHAPTER PAGE

1. TABLE OF CONTENTS ............................................................................... 3

2. WARNING..................................................................................................... 4

3. EQUIPMENT DESCRIPTION ...................................................................... 7

4. INSTALLATION INSTRUCTIONS ............................................................. 9

5. EMERGENCY OPERATION........................................................................ 13

6. GENERAL OPERATION.............................................................................. 14

7. PROGRAMMING.......................................................................................... 16

8. GENERAL MAINTENANCE ....................................................................... 20

9. SAFETY CONSIDERATIONS ..................................................................... 23

10. ILLUSTRATED PARTS BREAKDOWN..................................................... 24

11. WIRING DIAGRAMS................................................................................... 32

12.

CLEANING RECOMMENDATIONS…………………….………………...43

13. QUICK GUIDE TO USING THE BARO OVEN CONTROLS ……..……...45

ETL File 3028821 Rev B 2007 - - 3 -

WARNING THE WATER FROM THE STEAM DRAIN OUTLET IS EXTREMELY

HOT AND MAY CAUSE SERIOUS BURNS.

NOTICE

Left rear drain point is provided. Route to a floor drain. A 1” gap must be provided between oven drain and floor drain.

WARNINGS

PG. 7

WARNING WIRES ENTERING THE DISCONNECT MAY STILL BE LIVE EVEN

WHEN THE SWITCH IS TURNED OFF. SWITCH THE MAIN BREAKER AT THE WALL TO “OFF” WHEN SERVICING THE OVEN

CAUTION

TO REDUCE THE RISK OF FIRE, THE APPLIANCE IS TO BE MOUNTED ON FLOORS OF NON-COMBUSTIBLE CONSTRUCTION WITH NON-COMBUSTABLE FLOORING AND SURFACE FINISH AND WITH NO COMBUSTIBLE MATERIAL AGAINST THE UNDERSIDE THEREOF, OR ON NON-COMBUSTABLE SLABS OR ARCHES HAVING NO COMBUSTIBLE MATERIAL AGAINST THE UNDERSIDE. SUCH CONSTRUCTION SHALL EXTEND A MINIMUM OF 12-INCHES BEYOND THE EQUIPMENT ON ALL SIDES. See fig. 1

Fig. 1 Floor Construction

PG.

8,16

PG. 9

ETL File 3028821 Rev B 2007 - - 4 -

WARNINGS CONT’D

WARNING

CAUTION

WARNING

DO NOT UNLOAD THE RACK FROM THE OVEN WHILE THE CARRIER IS IN THE LIFT POSITION. LOADED RACKS CAN BE EXTREMELY HEAVY.

DO NOT REMOVE A FLAMING PRODUCT FROM THE OVEN. SEVERE BURNS AND PROPERTY DAMAGE CAN RESULT.

THIS APPLIANCE, WHEN INSTALLED, MUST BE ELECTRICALLY GROUNDED IN ACCORDANCE WITH LOCAL CODES, OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL ELECTRICAL CODE, ANSI/NFPA 70-1996.

FOR INSTALLATION IN CANADA THE INSTALLATION MUST BE IN ACCORDANCE WITH CAN/CGA-B149.1&2 OF THE INSTALLATION CODE, AND LOCAL CODES WHERE APPLICABLE. ALL ELECTRIC WIRING MUST BE IN ACCORDANCE WITH THE CURRENT CANADIAN ELECTRICAL CODE, C22.1 PART 1. GROUNDING THIS APPLIANCE MUST CONFORM TO CANADIAN ELECTRICAL CODE, CSA C22.2.

INSTALLATION OF THE UNIT MUST BE DONE BY PERSONNEL QUALIFIED TO WORK WITH ELECTRICITY AND PLUMBING IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND /OR DAMAGE TO EQUIPMENT. UNIT MUST BE INSTALLED IN ACCORDANCE WITH ALL APPLICABLE CODES.

DO NOT ALLOW ANY PART OF YOUR BODY TO BE UNDER THE OVEN DURING THE LIFTING PROCESS. KEEP EVERYONE CLEAR FROM THE OVEN IF IT SHOULD FALL.

PG. 14

PG. 9

PG. 10

NOTICE

WARNING

NOTICE

CAUTION

It is imperative that a mechanical exhauster is installed, and a pressure sensitive switch is installed at the collar of the hood. If a negative draw of 0.6 is not achieved, the burner will not come on.

No other exhaust systems may be connected to this system. Do not try to vent or exhaust another appliance into this hood.

WHEN REMOVING THE RACK OR PRODUCT FROM THE RACK WEAR OVEN MITTS TO AVOID SERIOUS BURNS.

Always ensure the grease filters supplied with the oven are used. Replacement filters may be ordered.

IF BLOWER ROTATION IS INCORRECT, IT WILL CAUSE SEVERE DAMAGE TO HEAT EXCHANGER

CAUTION SHOULD BE TAKEN WHEN ENCLOSING HOOD TO CEILING AND OVEN IS UNDER A FIRE SPRINKLER; HOOD EXHAUST STACK WILL EMIT HEAT.

PG. 12

PG. 14

PG. 12

PG.

14,19

PG. 19

ETL File 3028821 Rev B 2007 - - 5 -

WARNING

WARNINGS CONT’D

THIS BAKERY OVEN PRODUCES HUMIDITY THAT CAN CAUSE THE INTERIOR FLOORING AND ADJACENT EXTERIOR FLOORING TO BECOME SLIPPERY. USE EXTREME CAUTION WHEN WALKING ON A WET OR DAMP FLOOR.

PG. 15

NOTICE

WARNING

NOTICE

The ambient temperature outside the oven should not exceed 104° F (40° C). This includes the temperature of the air above and around the oven.

During the first few hours of operation you may notice a small amount of smoke coming off of the oven, and a faint odor from the smoke. This is normal for a new oven and will disappear after the first few hours of use.

WHEN THE LOADING DOOR IS OPENED, HOT AIR AND STEAM ARE RELEASED FROM THE OVEN INTERIOR. TO AVOID BURNS OPEN DOOR SLOWLY AND KEEP YOUR FACE AND HANDS CLEAR OF THE OPENING. ALL INTERIOR SURFACES ARE VERY HOT. DO NOT TOUCH ANYTHING WITHOUT OVEN MITTS.

The steam, vent and fan functions cannot be used together in the same step.

Service on this, or any other, ADAMATIC/BELSHAW appliance must be performed by qualified personnel only. Consult your authorized service agency directory or call the factory at 1-800-578-2647 for the service agent nearest you.

To maintain safety and performance for BELSHAW/ADAMATIC oven models BARO-1E & BARO-2E, it is recommended that a program of scheduled periodic maintenance be implemented. It is the sole responsibility of the user to establish, schedule and enforce such a program. Although the actual service interval will vary depending on the environment in which the equipment is operating, it is recommended the following be done by a BELSHAW/ADAMATIC service agency at least every 6 months.

PG. 15

PG. 18

PG. 17

NOTICE

WARNING

NOTICE

For periodic maintenance and repairs, electrical diagrams are included in this manual and with the oven (on the back of the control door).

SINCE RESETS FOR THE CIRCULATION BLOWER MOTOR AND THE LIFTER MOTOR / ROTATOR MOTOR ARE AUTOMATIC, ALL POWER TO THE OVEN MUST BE TURNED OFF BEFORE SERVICING.

If shutter settings are to be adjusted differently than the recommended factory settings, the best results will be obtained if you; (A) Start with the factory settings; (B) Close shutters to lighten a product in a given area- do not open shutters to darken a product; (C) Do not move a shutter more than 1/32” or 1mm (see step gauge and shutter setting illustration) at any one time; (D) Be sure all settings for left hand shutters match those for right hand shutters; and (E) Do not adjust more than two shutters per side per time (four shutters total).

PG. 17

PG. 18

ETL File 3028821 Rev B 2007 - - 6 -

EQUIPMENT DESCRIPTION

Data Plate

On this plate you will find the oven model, serial number, electrical ratings, (BTU’s, and gas type for gas ovens), and clearance specification. Data plate is located behind the controller door on component cover.

Exterior Construction

BARO-1E exterior dimensions are 55” (139.7 cm) wide x 105” (266.7 cm) high x 51” (129.5 cm) deep at

The the base.

The

BARO-2E exterior dimensions are 72” (182.9 cm) wide x 105” (265.4 cm) high x 62” (157.5 cm) deep at

the base.

The Top, Front, Back, and Sides are constructed of stainless steel with 5 inches of insulation.

Floor level loading.

Type I or Type II hood with single point exhaust connection complying with Uniform Mechanical Code and NFPA 96.

The oven door is constructed of stainless steel with a full height single pane window and an interior releasing mechanism.

Externally mounted florescent light.

Interior Construction

BARO-1E cavity dimensions are 28” (92.71 cm) wide x 75” (190.5 cm) high x 39” (99.06 cm) deep at its

The deepest point. The interior is constructed of stainless steel.

The BARO-2E cavity dimensions are 40” (92.71 cm) wide x 75” (190.5 cm) high x 50” (99.06 cm) deep at its

deepest point. The interior is constructed of stainless steel.

Smooth and simple rack loading and unloading.

Gentle rack lift and rotation protects delicate products.

The rack is designed to hold up to twenty 18”x 26” sheet pans.

A built in steam generator produces steam quickly.

Fully adjustable airflow for even cooking.

Controls

Large digital display which is easy to understand and operate.

Icon-driven (touch) panel allows for easy operation.

Pre-Programmable Product Selections.

Heat Loss Compensation for consistent baking.

Technical

The oven requires a 208/240 VAC three-phase power supply and a 115 VAC single phase power supply for controls.

The oven requires no clearance from combustible wall construction.

WARNING THE WATER FROM THE STEAM DRAIN OUTLET IS EXTREMELY

Steam Drain Outlet

Water exits the steam generating system through this outlet It is located at the lower right-hand jamb or left rear corner of the oven.

NOTICE

HOT AND MAY CAUSE SERIOUS BURNS.

Left rear drain point is provided. Remove the plug from the location required and route to a floor drain. A 1” gap must be provided between oven drain and floor drain.

ETL File 3028821 Rev B 2007 - - 7 -

EQUIPMENT DESCRIPTION CONT’D

Floor Drain

This drain (customer supplied) receives the excess water from the steam generating system.

Rack Carrier

When the loading door is closed, the rack carrier lifts and rotates the oven rack.

Rack Stop

The two rack stops are located on the carrier and secure the oven rack in place during baking. The leading edge of the forward stop must be manually flipped down to unload the oven rack. The stop will automatically return to the up (loading) position when the rack is removed.

Hood

Steam and burner exhaust is discharged into the hood. Grease is channeled to and collected in a grease cup for later removal.

Hood Exhaust

Exhaust passes through a duct to the hood exhaust outlet. A customer-supplied exhaust blower is required. The hood can be wired to the external device terminals in the service box. This insures the hood is on whenever the oven is on. The “POWER” switch on the oven control panel activates the blower. The blower must be running before the oven will operate. A factory installed airflow switch disables heat until airflow exists.

Interior Door Release

This door release allows the door to be opened from inside the oven.

WARNING WIRES ENTERING THE DISCONNECT MAY STILL BE LIVE EVEN

WHEN THE SWITCH IS TURNED OFF. SWITCH THE MAIN BREAKER AT THE WALL TO “OFF” WHEN SERVICING THE OVEN

3-Phase Circuit Breaker

This disconnect provides short circuit protection for the circulation blower motor. Switch to “OFF” when servicing the oven.

Element Circuit Breakers

There are circuit breakers installed to provide short circuit protection for the elements.

Main Power Connection

A 4-pole terminal block located in the lower control panel for the incoming power connection.

Control Connection

A 2-pole terminal block and 1-pole circuit breaker is located above the controls for power hook up for the controls.

Hood Supply

A 1-pole circuit breaker is provided to supply power to the ventilator hood.

CAUTION

CAUTION SHOULD BE TAKEN WHEN ENCLOSING HOOD TO CEILING AND OVEN IS UNDER A FIRE SPRINKLER; HOOD EXHAUST STACK WILL EMIT HEAT.

ETL File 3028821 Rev B 2007 - - 8 -

CAUTION

Receiving the Oven

Upon receipt, check for freight damage, both visible and concealed. Visible damage should be noted on the freight bill at the time of delivery and signed by the carrier's agent. Concealed loss or damage means loss or damage which does not become apparent until the merchandise has been unpacked. If concealed loss or damage is discovered upon unpacking, make a written request for inspection by the carrier's agent within 15 days of delivery. All packing material should be kept for inspection. Do not return damaged

merchandise to

Pre-Installation

Check the area where the oven is to be installed for the following:

• No electrical conduit or wires are to be under the floor of the oven.

• The oven must be mounted on a non-combustible surface. This includes the structure beneath the

floor. The floor must be level within 3/4”. See Fig. 1 Page 4, and above CAUTION!

• Ceiling height above the oven should be sufficient to allow servicing the lifter, vent, and blower

motor assemblies. The maximum height needed for tilting the oven up is 105 inches.

• Clear access is needed to the roof or exterior of the facility for hood exhaust. Check local codes for

correct venting.

• Caution should be taken when enclosing hood to ceiling and oven is under a fire sprinkler; hood

exhaust stack will emit heat.

• Access is needed for an air-gap drain in the rear left corner of the oven.

• Adequate space is needed in front of the oven to load and unload racks. Racks are hot and need

space to cool.

• The hood exhaust will need at least 600 CFM of make-up air.

• Local and national codes will require an electrical shut-off within a reasonable distance to the oven.

• Local and National codes will require access to a manual Gas Shut-off.

• The door swing will need to be clear to allow adequate loading and unloading of the oven. Check

the space next to the oven and be sure it does not interfere with the door.

Un-Crating

TO REDUCE THE RISK OF FIRE, THE APPLIANCE IS TO BE MOUNTED ON FLOORS OF NON-COMBUSTIBLE CONSTRUCTION WITH NON-COMBUSTABLE FLOORING AND SURFACE FINISH AND WITH NO COMBUSTIBLE MATERIAL AGAINST THE UNDERSIDE THEREOF, OR ON NONCOMBUSTABLE SLABS OR ARCHES HAVING NO COMBUSTIBLE MATERIAL AGAINST THE UNDERSIDE. SUCH CONSTRUCTION SHALL EXTEND A MINIMUM OF 12-INCHES BEYOND THE EQUIPMENT ON ALL SIDES. See fig. 1 Page 4.

Belshaw or Adamatic. File your claim with the carrier.

INSTALLATION INSTRUCTIONS

The oven is shipped in one piece. (It can be uncrated and split in two for easier installation where door openings are limited to 36 inches.)

Move the large oven crate into the room, near where it is to be installed. Allow clear access for a forklift or lifting apparatus at the top end of the oven. The bottom end of the oven crate is beveled at the skids.

Check the crate for damage that may have occurred in shipping.

Remove crating materials and plastic wrap from the oven. Remove the heat exchanger vent duct from the skid.

CAUTION THIS APPLIANCE, WHEN INSTALLED, MUST BE ELECTRICALLY

GROUNDED IN ACCORDANCE WITH LOCAL CODES, OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL ELECTRICAL CODE, ANSI/NFPA 70-1996.

ETL File 3028821 Rev B 2007 - - 9 -

INSTALLATION CONT’D

CAUTION FOR INSTALLATION IN CANADA THE INSTALLATION MUST BE

IN ACCORDANCE WITH CAN/CGA-B149.1&2 OF THE INSTALLATION CODE, AND LOCAL CODES WHERE APPLICABLE. ALL ELECTRIC WIRING MUST BE IN ACCORDANCE WITH THE CURRENT CANADIAN ELECTRICAL CODE, C22.1 PART 1. GROUNDING THIS APPLIANCE MUST CONFORM TO CANADIAN ELECTRICAL CODE, CSA C22.2.

WARNING

INSTALLATION OF THE UNIT MUST BE DONE BY PERSONNEL QUALIFIED TO WORK WITH ELECTRICITY AND PLUMBING. IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND /OR DAMAGE TO EQUIPMENT. UNIT MUST BE INSTALLED N ACCORDANCE WITH ALL APPLICABLE CODES.

WARNING

Raising

Raise the oven to its vertical, upright position with the use of a forklift or other lifting device. Provide a means to lower the oven to the floor without dropping.

• Secure two 5,000 lb. lifting straps to the rear lifting eyes on top of the oven and to a point on the

forklift 40 inches from the mast.

• Secure a third 5,000 lb. strap to the front lifting eye on top of the oven and to the carriage of the

forklift. This strap should be situated so that it will prevent the oven from falling forward when it is near upright.

• Raise the forks and slowly move forward, keeping the lifting straps vertical. Slowly move forward

until the oven is upright.

• Remove all straps and lifting equipment.

Raise the front of the oven with a pry bar and attach the front wheel assembly (located in the hood crate) to the left front door jamb using #¼-20 truss-head screws provided. Rotate the rear leveling adjusters clockwise until the rear wheels have extended and allow the rear of the oven to roll.

DO NOT ALLOW ANY PART OF YOUR BODY TO BE UNDER THE OVEN DURING THE LIFTING PROCESS. KEEP EVERYONE CLEAR FROM THE OVEN IF IT SHOULD FALL.

ETL File 3028821 Rev B 2007 - - 10 -

INSTALLATION CONT’D

Setting

Remove the vinyl protective coating from all of the exterior surfaces.

Roll the oven into its final installed position. (You may wish to install the hood before locating the oven.)

Adjust the left front leveling screw until the weight is removed from the wheel assembly. Remove the wheel assembly.

Adjust the rear leveling screws and the left front leveling screws until the left jamb is level from left to right and front to back. Lock the left front adjusting screw in place.

Close the loading door. Adjust the right front leveling screw until the gap at the top of the door opening is even all across. Check the gap along the left side of the door. Recheck the level of the oven.

Loosen the floor clamp screws around the perimeter of the oven floor.

Walk around the stainless floor until it is in full contact with the concrete floor. Retighten the floor clamp screws.

Drill the floor with a 3/8” diameter drill to accept the concrete floor anchors.

• Mark the drill bit at 1-1/2” from the end with tape. Drill until the mark is at the top of the stainless

steel floor. Do not drill too deep.

• Clean the holes of concrete dust.

• If the oven is mounted on stone or ceramic tile, extend the holes and the anchors into the concrete

substrate.

Install the anchors in the holes and set in place with the anchor setting tool. (Note: One good solid blow is better than many little taps.)

Install the #¼-20 flat head screws in the anchors. Use the anchor washers at the holes in the middle of the floor at the larger anchor holes. Additional screws have been provided in the event that a hole is drilled too deep.

Adjust the Loading door latch to ensure a good seal around the door. Do not over tighten the door.

Check the level of the rack carrier shaft. Place an accurate level on the top of the carrier and rotate the carrier to the four points of the compass. The level bubble should be in the same position relative to the carrier when rotated. If not, remove the carrier and level the shaft.

• Loosen the four corner screws on the rotator shaft level adjusting plate on the underside of the inner

ceiling. Remove the two remaining screws.

• Move the shaft manually until the shaft is level in all four directions.

• Retighten the four corner screws.

• Drill two new screw holes in the adjusting plate with a #7 drill bit and tap #¼-20. Install the two

remaining screws to lock the shaft level in place.

ETL File 3028821 Rev B 2007 - - 11 -

INSTALLATION CONT’D

NOTICE Always ensure the grease filters supplied with the oven are

used. Replacement filters may be obtained from an BELSHAW or ADAMATIC representative.

NOTICE No other exhaust systems may be connected to this system. Do

not try to vent or exhaust another appliance into this hood.

Installing the Hood

• Remove the hood from the hood crate. Place the body of the hood on the floor with the open side

down. Use cardboard or other protective material to avoid scratches.

• Remove all protective vinyl coatings and place the hood side support trim on each side of the hood

and screw to the front of the hood with (4) #1/4-20 stainless steel truss head machine screws and spacer bushings. Install (4) #10-32 truss head stainless steel machine screws through the side support trim and into the top of the hood.

• Attach the rear trim to the opposite end of the hood side support trim using (4) #10-32 truss head

stainless steel machine screws.

• Place the combustion exhaust duct (shipped strapped to the oven skid) on the top of the heat

exchanger exhaust opening.

• Lift the hood and trim assembly and place it over the top of the oven so that the side and rear trim

rest on the top of the oven.

• Push the hood assembly toward the rear of the oven and align the vent exhaust opening and the

exhaust duct opening with the associated ducts on the oven.

• Attach the hood side support trim and the rear trim to the top of the oven with #10-32 stainless steel

truss head machine screws.

• Attach the hood to the exhaust and vent ducts using #10 stainless steel sheet metal screws.

• Install the hood airflow sensor tube at the hood collar opening and at the airflow switch at the

junction box located at the top of the oven. Double-check this connection for leaks or crimps in the tube or hose.

• Install the hood deflector using #10-32 stainless steel round head machine screws at the back of the

deflector and #10-32 stainless steel truss head machine screws at three holes at the front edge of the deflector.

• Place the three hood filters and the filler channel in the hood filter holder and onto the front lip of

the hood.

• Place the hood grease cup on the rear lip of the hood at the drain opening.

Connecting Utilities

• Connect the electrical service connection to the oven. Consult the data plate for specific current and

voltage ratings. Wire in compliance with local requirements and the National Electric Code. See drawing on page 16.

• Connect water supply to the oven at the water solenoid valve at the top left corner of the oven.

Water supply must be between 20 and 80 PSI at all times with a water flow of 5 gallons per minute. Provide a water shut-off valve near the oven for servicing.

• Connect the drain to the oven. Water drained from the oven will reach temperatures near boiling.

The drain line must be provided with an air gap to prevent back siphoning.

NOTICE

ETL File 3028821 Rev B 2007 - - 12 -

INSTALLATION CONT’D

CAUTION

ETL File 3028821 Rev B 2007 - - 13 -

IF BLOWER ROTATION IS INCORRECT, IT WILL CAUSE SEVERE DAMAGE TO HEAT EXCHANGER

INSTALLATION CONT’D

Start-up

Remove all protective coatings from the oven surface, inside and out.

Turn on the water supply to the oven. Check for leaks. Repair any leaks before proceeding.

Confirm that all electrical connections are proper and all covers are in place. Confirm that the oven is properly grounded.

Turn on electrical power to the oven. Turn on all circuit breakers located in the electrical compartments.

Turn the “ON/OFF” switch on the control panel to the “ON” position. The oven interior light should turn on and the control display should light up.

Close the loading door. The lifter and rack carrier should lift and begin to rotate. Open the door and allow the carrier to stop rotating. Check the position of the alignment of the carrier to the door. If the carrier needs adjustment, remove the chrome caps from the center channel on the rack carrier. Loosen the four setscrews that lock the carrier to the shaft. Rotate the carrier until it aligns with the door and retighten the setscrews. Replace the chrome caps.

Place an oven rack in the oven. Measure the spacing between the oven rack top channels and the rack carrier. The space between the carrier lip and the top flange of the rack channel should be approximately ¾”. Adjust the lifter micro-switch mount on the lifter body to compensate.

Close the loading door and check toe direction of rotation of the blower motor. The motor should rotate counterclockwise when viewed from the top. Reverse the direction of rotation by reversing L1 and L3 at the motor contactor.

Heat the oven to 300°F. (Refer to the programming section of this manual for control operating instructions.)

Check the oven for leaks, excessive smoke, vibration, and general operation.

EMERGENCY OPERATION

WARNING

Power Failure

Do not attempt to operate oven.

Turn the power to “OFF”.

Remove the product from the rack.

WARNING

Product fire in the baking chamber

1. Turn power switch to “OFF”.

2. Wait until the fire has gone out before opening the door.

WARNING

ETL File 3028821 Rev B 2007 - - 14 -

WHEN REMOVING THE RACK OR PRODUCT FROM THE RACK, WEAR HOT MITTS TO AVOID SERIOUS BURNS.

DO NOT UNLOAD THE RACK FROM THE OVEN WHILE THE CARRIER IS IN THE LIFT POSITION. LOADED RACKS CAN BE EXTREMELY HEAVY.

DO NOT REMOVE A FLAMING PRODUCT FROM THE OVEN. SEVERE BURNS AND PROPERTY DAMAGE CAN RESULT.

WARNING

GENERAL OPERATION

THIS BAKERY OVEN PRODUCES HUMIDITY THAT CAN CAUSE THE INTERIOR FLOORING AND ADJACENT EXTERIOR FLOORING TO BECOME SLIPPERY. USE EXTREME CAUTION WHEN WALKING ON A WET OR DAMP FLOOR.

NOTICE

NOTICE During the first few hours of operation you may notice a small

WARNING

Typical Operation

• Preheat oven to desired temperature and allow oven to saturate for 20 minutes.

• The steam generator absorbs heat and normalizes temperature in the cooking chamber.

• Select a cooking program from the main menu of pre-saved programs. When selected, the

temperature setting changes to the correct temperature for the product.

• Load a rack full of product into the oven, engaging the rack carrier automatically.

• The door of the oven is closed and the rack is lifted off of the floor, allowing it to rotate smoothly.

• If a steam time has been set, water flows into the steam generator and cascades through the labyrinth

of heat reserves, converting the water into steam, which condenses on the food product.

• When the steam cycle ends (within 60 seconds), the circulation blower starts and air is blown past

the heat exchanger and through the rack full of product.

• The rotation of the rack insures that the product is cooked evenly throughout the rack. If venting is

desired, such as with breads, the vent cycle is selected when the program is started.

• The vent opens for a limited time, allowing dry air to be drawn into the oven and forcing moist air

out into the hood.

• The computer control manages all of the timing and temperature functions and sounds an alarm at

the end of the baking cycle.

• Open the cooking chamber door and wait until the rack is rotated so that it is aligned with the door.

• Release the latch at the top of the rack and remove the rack from the oven.

The temperature outside the oven should not exceed 104° F (40° C). This includes the temperature of the air above and around the oven.

amount of smoke coming off of the oven, and a faint odor from the smoke. This is normal for a new oven and will disappear after the first few hours of use.

ETL File 3028821 Rev B 2007 - - 15 -

GENERAL OPERATION CONT’D

Loading Procedures

Set the controls.

Open the door (slowly). Wait for the rack carrier to stop and lower.

Confirm that the rack stop is in the loading (LEADING FLAP UP) position.

Align the top channels of the oven rack with the rack carrier and push the rack past the rack stop.

Close the loading door. The rack carrier will automatically lift the rack and begin to rotate.

Begin baking by pressing START. A buzzer will sound when baking is completed.

Unloading Procedure

Press the STOP button or open the loading door to turn off the buzzer.

You can view your product through the window. If it appears ready, SLOWLY open the loading door about 6 inches. Let steam and hot air escape from the opening (to be removed through the hood.)

Open the door completely. The rack carrier will come to a stop and the rack will lower.

USING OVEN MITTS, flip the rack stop to the unloading (LEADING FLAP DOWN) position.

Remove the rack from the rack carrier.

Close the loading door.

Shut Down Procedure

1. Turn the power switch to the “OFF” position.

2. For lengthy shutdown periods or maintenance, turn power off at the 208/240 volt and 120 volt power

disconnects.

WARNING

3. Switch the oven disconnect to “OFF”.

WIRES FROM THE SERVICE ENTRANCE MAY STILL BE LIVE, EVEN WHEN SWITCHES ARE TURNED OFF. TURN POWER OFF AT MAIN BREAKER BEFORE SERVICING.

SEE PROGRAMMING MANUAL FOR CONTROL PANEL INSTRUCTIONS

ETL File 3028821 Rev B 2007 - - 16 -

GENERAL MAINTENANCE

NOTICE

Preventative Maintenance

1. Verify hood exhaust air-pressure switch is operating properly.

2. Inspect heat exchanger for cracks, openings or excessive corrosion.

3. Check loading door handle & striker adjustment and verify the mounting screws are tight.

4. Check interior loading door release for proper operation.

5. Clean hood filters with soap and water.

6. Check and tighten any loose screws on both the interior and exterior of the oven.

7. Check the rack lift assembly for proper operation. Adjust limit switch as needed.

8. Check rotator chain adjustment and its alignment on the rack rotator assembly. Lubricate the drive

chain if applicable.

9. Clean flour and dust that may have accumulated on top of the oven and circulation blower motor.

10. Check burner manifold for smooth ignition. Flour and dust can accumulate on Inshot burners.

Misaligned Inshot burners or cracks in heat exchanger can also cause rough ignition.

11. Check steam system for proper operation and drainage.

12. Clean / de-scale steam system spray nozzles and drain pain, if needed.

13. Check vent for proper operation.

14. Check loading door switch actuator for proper adjustment.

15. Check the loading door seal and door sweep condition.

16. Check control panel for proper operation.

NOTICE

Service on this BELSHAW/ADAMATIC appliance must be performed by qualified personnel only. Consult your authorized service agency directory or call the factory at 1-888-578-2547 for the service agent nearest you.

To maintain safety and performance for BELSHAW/ADAMATIC Rack oven models BARO-1E & BARO-2E, it is recommended that a program of scheduled periodic maintenance be implemented. It is the sole responsibility of the user to establish, schedule and enforce such a program. Although the actual service interval will vary depending on the environment in which the equipment is operating, it is recommended the following be done by an authorized service agency at least every 6 months.

For periodic maintenance and repairs, electrical diagrams are included in this manual and available from BELSHAW/ADAMATIC

ETL File 3028821 Rev B 2007 - - 17 -

GENERAL MAINTENANCE CONT’D

WARNING

Motor Reset

One of the overload protectors may require resetting if the circulation blower does not start, if it quits, or if the rack does not lift and rotate with the loading door closed. This is done automatically; nothing need be done by the operator. After a few minutes, the oven should reset and normal operation should resume. If it has not reset after fifteen minutes, call for service.

NOTICE

SINCE RESETS FOR THE CIRCULATION BLOWER MOTOR AND THE LIFTER MOTOR / ROTATOR MOTOR ARE AUTOMATIC, ALL POWER TO THE OVEN MUST BE TURNED OFF BEFORE SERVICING.

If shutter settings are to be adjusted differently than the recommended factory settings, the best results will be obtained if you (A) start with the factory settings, (B) close shutters to lighten a product in a given area- do not open shutters to darken a product, (C) do not move a shutter more than 1/32” or 1mm (see step gauge illustration) at any one time, (D) be sure all settings for left hand shutters match those for right hand shutters, and (E) do not adjust more than two shutters per side per time (four shutters total).

Uneven Baking

If top-to-bottom is uneven, check the gap of the pressure panel shutters while the oven is cool to determine if they match the factory settings. (There are 12 shutters per oven. See Page 20 for

Page 21 for

one step. (See step gauge illustration on page 20, 21; Feeler Gauge may also be used.) Then open one shutter on each side of the cool area. Do not change the overall surface area of the opening.

If side-to-center bake is uneven, check the angles of the shutters with the provided Nebraska Tool to determine if they match the factory settings. The shutter angles must be checked while oven is cool.

BARO-2.) If adjustments are still necessary, close one shutter on each side of the hot area by

BARO-1 and

There must be an air gap between the top of the finished product and the bottom of the next highest pan, 1 1/2” minimum. The bigger the gap, the better the airflow between the

racks; the better the airflow, the more evenly the pan will cook.

ETL File 3028821 Rev B 2007 - - 18 -

GENERAL MAINTENANCE CONT’D

CAUTION

Uneven Baking Cont’d

• If an uneven bake problem cannot be corrected by the procedure just described, check the following:

• Bake Temperature- the lower the temperature the more even the bake. Higher temperatures may bake faster but

product quality can be compromised.

• The oven suction panel. Release paper sucked into the panel will reduce airflow.

• Your product. Contact your supplier to determine if there has been any change in raw or mixed product. Every new

batch of flour will cook differently.

• Your product. Closely monitor the water content of the raw product.

• Air conditioning around oven should not be blowing directly at or above oven.

• If the problem still cannot be corrected, call a Factory Authorized Service Company to check the following:

• Calibration of oven.

• Amperage on Circulation Blower Motor.

• Voltage at blower motor. If voltage varies too much or if voltage is too low airflow can be compromised and an

uneven bake may result.

• Condition of Circulation Fan.

• Gas pressure when the gas burner is on maximum 3”NG or maximum 8”LP.

• Blower rotation. If blower rotation is incorrect, it will cause an uneven bake, and severe damage to heat exchanger.

NOTICE

IF BLOWER ROTATION IS INCORRECT, IT WILL CAUSE SEVERE DAMAGE TO HEAT EXCHANGER.

The steam, vent and fan functions cannot be used together in the same step.

ETL File 3028821 Rev B 2007 - - 19 -

BARO-1 SHUTTER SETTINGS

NOTE: IT IS IMPORTANT THAT ADJUSTMENTS ARE MADE AT FASTENER POSITIONS ALONG BAFFLE. THESE POSITIONS ARE MARKED HERE BY THE FACTORY SHUTTER POSITIONS

GENERAL MAINTENANCE CONT’D

TOP VIEW

DOWN ONTO

BAFFLE ASSEMBLY

.470

.440 IN.

.250

.470 IN.

.210

.500 IN.

.210

.380 IN.

.290 IN.

.210

.290 IN.

.250

.290 IN.

.250

.290 IN.

.250

.380 IN.

.250

.380 IN.

.410

.440

.380 IN.

.440 IN.

.470

.250

.500 IN.

.210

.350 IN.

.210 .210

.290 IN.

.250

.290 IN.

.250

.290 IN.

.250

.320 IN.

.250

.470 IN.

.410

.470 IN.

.440

CORRECT POSITION OF STEP GAUGE IS THE STAIGHT EDGE COINCIDENT AGAINST THE SHUTTER AT BOTH EDGES AND THEN ADJUSTED TO DESIRED POSITION

DETAIL B

SCALE 1 : 2

ETL File 3028821 Rev B 2007 - - 20 -

GENERAL MAINTENANCE CONT’D

.41

.38

.32 .32

.32

.29 .29

.32

.35

.41

.38

.32 .32

.32

.29 .29

.32

.35

.41

ETL File 3028821 Rev B 2007 - - 21 -

SAFETY CONSIDERATIONS

BELSHAW/ADAMATIC oven was manufactured to rigid standards. The oven is ETL listed as a unit, and meets safety standards.

Your

A) The responsibility of the manufacturer

the operation and maintenance of the subject units.

B) Trained, qualified personnel must perform all operation, maintenance and repair of the subject units. It is the

responsibility of the owner/operator

C) A regular periodic program of cleaning, inspection and maintenance must be established and comprehensive

maintenance records maintained. It is the sole responsibility of the user frequency and scope of these programs in keeping with recommended practice and with due consideration given to actual operating conditions.

D) The units must be operated within limits, which will not exceed the working limits of any component.

is to supply suitable, comprehensive instructions and recommendations for

to ensure this happens.

to establish, schedule and enforce the

ETL File 3028821 Rev B 2007 - - 22 -

PARTS LIST

Item Part # Description Qty.

1A 11090-34 Element, 208 Volt BARO-1 9 BARO-2 12 1B 11090-35 Element, 240 Volt BARO-1 9 BARO-2 12 1C 11090-36 Element, 480 Volt BARO-1 9 BARO-2 12

ETL File 3028821 Rev B 2007 - - 24 -

PARTS LIST CONT’D

ITEM# QTY PART 1 1 70404-03 GAUGE 0-100 PSI 2 1 70404-05 REGULATOR, WATER 10 PSI 3 1 70302-39 BRASS PIPE NIPPLE, ½ NPT 4 1 70101-102 BRASS TEE, ½ NPT 5 1 70302-39 BRASS PIPE NIPPLE, ½ NPT 6 1 70403-03 SOLENOID VALVE, WATER 7 1 70307-08 PIPE REDUCER, ½ X 3/8 8 1 41100-33 TEMPERATURE SENSING PROBE 9 1 70101-100 COMPRESSION FITTING FOR PROBE 10 1 30301-02 MICRO SWITCH DOOR 11 1 70701-92 BRASS FITTING-PACKING FOR STAT 12 1 70307-04 PIPE REDUCER, ½ X 1/4

# DESCRIPTION

ETL File 3028821 Rev B 2007 - - 25 -

ITMEM # QTY. PART # DESCRIPTION

1 1 50800-103 MAIN HANDLE ASSEMBLY 2 1 72609-18 SWEEPER BARO-1 2 1 72609-181 SWEEPER BARO-2 3 1 150-786 FEMALE HINGE ASSEMBLY, LOWER 4 1 150-786-1 FEMALE HINGE ASSEMBLY, UPPER 5 1 150-703 ESCAPE HANDLE ASSEMBLY 6 1 71301-19 WINDOW ASSEMBLY

PARTS LIST CONT’D

ETL File 3028821 Rev B 2007 - - 26 -

PARTS LIST CONT’D

Item No.

10 1 30707-01 Overload, Lift Rotate Assembly 11 1 31200-08 Ground Lug 12 2 31800-13 120V 15A Single Phase Breaker

13 1 60301-142 Panel Label 13A 1 40102-54 Circuit Board, Microprocessor Complete 13B 1 40102-54-1 LED, Circuit Board 13C 1 40102-54-3 Circuit Board, CPU 13D 1 40102-54-4 Circuit Board, Relay 13E 1 40102-54-5 Circuit Board, Touch Pad

Qty. Part No. Description

1 4 30500-16 Terminal Block 2 1 31800-12 3 Phase, 15 Amp Circuit Breaker 3 2 150-657 Dinrail, 6” 4 1 30700-15 Contactor, Circulation Blower 5 1 30707-03 Overload, Circulation Blower 6 1 31600-12 Light Ballast 7 5 30701-05 Relay, 24-Volt 8 1 31400-32 Transformer, Obsolete 9 1 31400-32 Transformer

ETL File 3028821 Rev B 2007 - - 27 -

PARTS LIST CONT’D

Item Part # Description Qty. 1 30500-19 Terminal Block, 3 Pole 1 2 30700-16 Contactor, 3 Pole, 120V, 40 Amp 3 3 31800-14 208/240V Circuit Breaker, 1 Phase, 50 Amp 9 3 31800-04 480V Only Circuit Breaker, 3 Phase 50 Amp 3 4 31200-08 Ground Lug 1 5 31400-27 Obsolete Transformer, 120/24 VAC 1

ETL File 3028821 Rev B 2007 - - 28 -

PARTS LIST CONT’D

NOTE: Serial

numbers beginning with S- use Linear Actuator part # 30200-64 All Pass-through’s use 30200-57

ETL File 3028821 Rev B 2007 - - 29 -

PARTS LIST CONT’D

ITMEM # QTY. PART # DESCRIPTION

1 2 50803-003 DRIVE BUSHING 2 1 70200-11 BUSHING 3 1 70200-12 WASHER 4 1 73000-06 DRIVE SPROCKET 4 1 70300-06-1 DRIVE GEAR 5 1 73000-05 MOTOR SPROCKET 5 1 73000-05-1 MOTOR GEAR 6 1 40704-06 MOTOR CAPACITOR 7 1 71500-12 ROTATION MOTOR FAN 8 1 30200-56 DRIVE MOTOR

9 1 30301-15 ROTATOR MICRO SWITCH 10 1 50803-002 DRIVE COLLAR 11 1 70200-14 WASHER FRICTION THRUST 12 1 70200-13 BUSHING, CHAIN GEAR

Not Shown 1 20106-04 1.438” SNAP RING

ETL File 3028821 Rev B 2007 - - 30 -

PARTS LIST CONT’D

ITEM# QTY. PART# DESCRIPTION

1 1 30200-59 MAIN BLOWER MOTOR

1A 1 30200-61 SINGLE PHASE ONLY MOTOR

2 1 71500-14 MAIN BLOWER HEAT SINK 3 1 20601-07 RETAINING SNAP RING 4 1 150-368 BUSHING

5 1 71500-13.-.-BARO1 MAIN BLOWER WHEEL 5 1 71500-15.-.-BARO2 MAIN BLOWER WHEEL

ETL File 3028821 Rev B 2007 - - 31 -

PARTS LIST CONT’D

# QTY. PART # DESCRIPTION

ITEM

1 1 150-135 LIGHT HOUSING BACK 2 2 31602-07 LIGHT SOCKET 3 1 31600-13 4 FOOT FLUORESCENT BULB 4 2 20201-09 5/16” WASHER 5 1 50803-009 DAMPER ROD 6 1 150-790 DAMPER FORK 7 1 150-353 DAMPER ARM 8 1 150-349 DAMPER MOUNT 9 1 70403-04 120-VOLT DAMPER SOLENOID

ETL File 3028821 Rev B 2007 - - 32 -

Item # Description

TB2 Terminal Block 2, Roof ventilator connection TB1 Terminal Block 1, Roof ventilator connection CB1 Circuit Breaker 3-phase power supply, 30 Amp OL1 Over Load Circuit Protection, Circulation Blower Ballast 120 V Lamp Ballast CB4 Circuit Breaker 1-phase 120V Line supply, 15 Amp CB5 Circuit Breaker 1-phase 120V Line (Jump from CB4), 15 Amp TB3 Terminal Block, 120V Neutral Supply OL2 Lift and Rotation Motor Overload Protection TR1 Transformer (120V – 10V) Control Circuit (no installed on hot

surface models) TR2 Transformer (120V – 24V) All Controls MR1 Main 120V supply (Note: On models with serial #’s

beginning in S- this is MR2) MR2 4 Pole Circulation Blower contactor, Heat call safety

(Note: On models with serial #’s beginning in S- this

is MR1)

MR3 24 V 1 set of contacts for CPU door switch, 1 set of points

for MR4 MR4 Coil controlled by MR3 and rotation switch. Points control Lift

actuator in N/C and rotation motor in N/O. MR5 OL2 controls coil. Points control linear actuator and rotation. MR6 Vent control MR7,8 & 9 MR7, electric ovens. MR7,8,9 Back-up controls only

Note: On models

with serial #’s beginning with Sthis is MR1

Note: On

models with serial #’s beginning with S- this is MR2

ETL File 3028821 Rev B 2007 - - 33 -

WIRING DIAGRAM

ETL File 3028821 Rev B 2007 - - 34 -

WIRING DIAGRAM CONT’D

NEUTRAL

CB-1

CB-2

CB-3

135

R1 R2 R3

264

CONTACTOR # 1

CONTROLS ELEMENTS

1,2 & 3

CB-4

CB-5

CB-6

7911

R4 R5 R6

81210

CONTACTOR # 2

CONTROLS ELEMENTS

4,5 & 6

Heat Call

from

Circuit Board

13 15 17

R7 R8 R9

14 1816

CB-7

CB-8

CB-9

CONTACTOR # 3

CONTROLS ELEMENTS

7,8 & 9

Air

Switch

High Limit

MR2

MOTOR REL AY

NORMALY OPEN

MR-7

120 VAC

LANG MODEL

HEATER CI RCUIT

BARO-E Heat Circuit

Diagram 61111-176

ETL File 3028821 RevB2007 35

BARO Troubleshooting Manual

ETL File 3028821 RevB2007 36

Measure the probe resistance against actual temperature in the Pressure Panel, not Control Panel Display temperature. Place thermocouple in Pressure Panel just behind louvers about waist high, not in center of oven when reading air temperature.

70403-03 Water Valve 3.5 70403-04 120V Vent Solenoid 80  30701-05 Relay 24V 35  80505-14 Gas Valve MV Pins 1-2 62  30700-14 Motor Contactor 5.5 11090-34 208V Element 10  11090-35 240V Element 14  11090-36 480V Element 52 

. Make sure tip of thermocouple does not come in contact with metal

ETL File 3028821 RevB2007 37

No Heat, Low Heat

Door Open? Preheating in Display? If No, check Door Switch and MR3 for

normal operation. Jump J5 to test board.

Blower Delay On? If Yes, note that oven will not heat while blower delay is on

until set time elapses.

Board Calling for Heat? LD3 will illuminate when heat relay is closed; 24V

from wire 4 (circuit board) to wire 45 (transformer) should then be present. Use ground for reference in place of wire 45. Verify ohm reading on probe. (See p. 22 for Resistance Chart.) If probe is open board will not call for heat.

Ventilator Blower Working, Air Switch Proving? Check for 24V to

ground. Jump out air switch to test. Check for water in air switch. Bend an upward loop in air tube to keep out water. Check for required air flow: Singles 1520 FPM @ 530 CFM, Doubles 2300 FPM @ 800 CFM. A negative draw of 0.6” Water Column is necessary to close air switch. This can be an intermittent issue, if the motor is

tripping on thermal overload or pulling a borderline volume of air it can look like an oven issue. Keep checking the Water Column if air switch is intermittently opening.

5. High Limit Closed? Test circuit. Is multi wire connector disconnected at lifter?

Circulation Blower Running/Contactor Closed? 24V present between 54

and 45? Overload tripped? MR1 operating properly (5.5 on coil)? Multi wire connector disconnected at lifter?

Power to Heat Circuit? 24V present to wires 54 & 45 on coil of MR7?

Check coil of MR7 for 35. MR7 operating properly? 120V present at 3 heat contactor coils? Check contactor coils for 87. At this point 208V, 240V or 480V should be present at elements. Check Elements for proper resistance and shorts to ground. 208V 10 - 240V 14 - 480V 52

ETL File 3028821 RevB2007 38

Temperature Erratic

1. Temperature Jumping? Verify blower direction is counterclockwise when

viewed from top timer is running. Display temperature will jump around dramatically when Automatic Energy Management System turns on and off, after preheat temperature is achieved; this is a normal energy saving feature. If this happens before preheat temperature is achieved contact factory @ 1-888-722-5686.

. Make sure a program is correct (0 blower delay) and countdown

No Steam

1. Oven Hot? Preheat oven to at least 300º for at least 20 minutes before steam cycle.

Wait at least 20 minutes between cycles.

2. Board Calling for Steam? LD5 will illuminate when heat relay is closed; 24V

from wire 52 (circuit board) to wire 45 (transformer) should then be present.

3. Got Water? Check water supply to valve; make sure cutoff valve is wide open.

Solenoid valve is supplied; 24V from circuit board wire 52 and transformer wire 45. Solenoid coil should be 3.5. Make sure water feed tubes are free of debris and scale.

No Rack Lift and, or Light

1. Door Open, Preheating in Display? If No, check Door Switch and MR3; 35

on coil and 24V to coil, points open and close for normal operation. Jump J5 to test board.

Board Calling for Carousel and Light? LD4 will illuminate when carousel

relay is closed; 24V from wire 46 (circuit board) to 45 (transformer) should then be present at MR2. MR2 should then close and oven lights should turn on.

Light off, Rack will not Lift: Check CB4 & CB5 for proper operation, 120V

from load side to neutral bar (TB3). See also above, Board calling for Carousel, Light?

ETL File 3028821 RevB2007 39

Cont’d

4. Light off, Rack will not Lift: Check CB4 & CB5 for proper operation, 120V

from load side to neutral bar (TB3). See also above, Board calling for Carousel, Light?

5. Light on, Rack will not lift: Check MR5 for normal operation, 35 on coil

and 24V to coil, points open and close. Check OL2 for normal operation, MR5 and 120V to MR4 NC and NO. Check MR3 for normal operation coil and 24V to coil, points open and close. Check MR4 for normal operation on coil and 24V to coil, points open and close. Check upper switch assembly for proper operation. At this point you should have 120V on wire 16 and wire 2 on the lift actuator and it should lift. Check Floor Anchors; anchored well, when heated it can warp at center sufficient to hold up rack. Check

Racks

for proper height.

on limit switch

if floor is not

24V to

, 35 on

, 35

Rack Continues to Rotate

1. Door Open? If Yes, Check Door Switch (MS1) and Rack Alignment Switch

(MS2) for normal operation. Check MR3 for normal operation close. Check MR4 for normal operation switch, on limit switch assembly for proper operation. At this point you should have 120V on wire 18 and wire 2 on the lift actuator and it should lower until the lower limit switch opens.

, points open and close. Check lower

, points open and

Rack Lifts, Does Not Rotate

1. Rotate Motor Running? If Yes, check for jammed Pan, Oil on Friction Clutch,

Chain or Sprocket loose. Check oven level and Shaft plumb.

2. Rotate Motor Running? If No, Check upper switch on limit switch assembly

for proper operation. At this point you should have 120V on wire 15 and wire 2 and the motor should rotate. Rotate Capacitor failed,

Motor failed.

ETL File 3028821 RevB2007 40

Uneven Bake, Burning

1. Circulation Blower Motor Running Backwards? Motor should spin

counterclockwise as viewed from the top of the oven.

2. Timer Not Counting Down? Allow oven to preheat. Press Start. Energy saving

mode will shut off blower and heat and cause uneven baking and longer bake times.

3. Bake Temps Too High? Lower Temps = a more even bake. Baking temps

should be about 50º F lower and times should be about 10% less then standard (non convection) bake oven recipes.

4. Product not thawed evenly or from different batches?

5. Paper in air ducting or in circulation blower?

6. Air Shutters out of Adjustment? See service manual or contact factory.

7. Calibration Accurate? Temps taken in pressure panel, not center of oven. See

operation instructions or contact factory to enter calibration mode.

No Display (LCD)

1. No Display: Check CB4 and CB5 for proper operation, 120V from load side to

neutral bar (TB3); at this point you should have 120V to primary side of control transformer via wires 2 and 3. Check Transformer: transformer 4.5; Secondary (24V) side .5; Secondary center tap (12V) .3. At this point you should have 12VAC to J1 on Relay Board and LD8 should be illuminated.

Check Communication Cable

display board); at this point LD1 and LD2 on CPU should illuminate. When start button is pressed the button board sends info to the CPU and both LCD display and LED Temp should illuminate.

connection (grey cable between relay board and

Primary (120V) side of

ETL File 3028821 RevB2007 41

No Display(LCD), cont’d

2. Lines in Display? Display is hot; let it cool and lines should fade. Note: If display

is exposed to continuous high heat this condition may be permanent. If condition recurs a cooling fan may be necessary.

3. Display Hard to Read? A small, square grey trim pot for adjusting display

contrast is located on the top right corner of CPU/LCD.

No Display (LED)

1. Time/Temp Display Will Not Turn On: Turn off 120V CB4 and CB5 and

then turn back on. If display comes back on contact factory.

2. No Countdown Time: Press Start. Cooking in Energy Saving Mode will cause

uneven bake and longer bake times.

ETL File 3028821 RevB2007 42

CLEANING FOR RACK OVENS & PROOFERS

Read First

Contrary to popular belief stainless steel is susceptible to rusting. Stainless steel is a passive metal because it has an invisible passive film that covers the surface acting as a shield against corrosion. If this passive film is broken down corrosion can set in and begin to spread.

The three primary enemies of stainless steel are:

1. Mechanical abrasion: Anything that will scratch the steel’s surface. Steel pads, wire brushes, and metallic scrapers are the most common culprits.

2. Water: Hard water leaves deposits that will break down the passive layer and begin corroding your stainless steel. A water test with a reputable water company is always a good idea to assure your water quality is up to par.

3. Chlorides and Chloride Cleaners: Chlorides are in water, food, and table salt. The worst chloride invasion, however, comes from household and industrial cleaners not made for stainless steel.

Daily Cleaning

Use proper cleaners and tools. Use alkaline, alkaline chlorinated or non-chloride containing cleaners with soft cloths, soft bristled brushes, plastic scrapers, and plastic scouring pads.

1. Let unit cool.

2. Sweep floor with heat resistant (straw) broom.

3. Clean both sides of oven window with mild soap and water.

4. Clean control panel with mild soap and water.

5. Clean handle with mild soap and water.

Weekly Cleaning

Use proper cleaners and tools. Use alkaline, alkaline chlorinated or non-chloride containing cleaners with soft cloths, soft bristled brushes, plastic scrapers, and plastic scouring pads.

1. Perform daily cleaning.

2. Clean interior stainless steel surfaces with a stainless safe cleaner. Dish soap, ammonia, detergent, and Medallion are all good choices. Rinse with clean water and dry immediately. The quicker you wipe off standing water that contains cleaning agents, the better.

Monthly Cleaning

Use proper cleaners and tools. Use alkaline, alkaline chlorinated or non-chloride containing cleaners with soft cloths, soft bristled brushes, plastic scrapers, and plastic scouring pads.

1. Perform daily cleaning.

2. Perform weekly cleaning

3. Remove hood filters from oven and clean interior of hood and filters. Make sure all filters and spacers are reinserted. If not reinserted the lack of vent suction may keep the oven from heating; also the hood may no longer meet code.

4. Turn off all three circuit breakers on ovens located behind the control panel door.

5. Clean exterior stainless steel surfaces. Dish soap, ammonia, detergent, and Medallion are all good choices. Rinse with clean water and dry immediately. The quicker you wipe off standing water that contains cleaning agents, the better.

6. Turn on all three oven circuit breakers.

Quarterly

If water filters are installed contact your water treatment vendor for filter replacement.

Adamatic BARO-1E User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual