Bakers Pride 152 Installation Manual

OPERATION MANUAL

SUPERDECK SERIES GAS DECK OVENS

SERIES: 100, 200, 300, 400, 600, 800, 125 & 805

BUILT BY CRAFTSMEN. TESTED BY TIME®.

BP SERIES RANGES

FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

Series:
100, 200, 300, 400, 600, 800, 125 and 805

Bakers Pride Oven Company, LLC is a wholly owned
subsidiary of Standex International Corporation.

All gas operated Bakers Pride® deck ovens are intended
for use with the type of gas specified on the rating plate
and for installation will be in accordance with National
Fuel Gas Code ANSI Z223.1 (latest edition)

WARNING

FOR YOUR SAFETY: Do not store or use gasoline
or other flammable vapors or liquids in the vicinity
of this or any other appliance.

WARNING

IMPORTANT INSTRUCTIONS: 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. Post in a prominent location
instructions to be followed in the event you smell
gas. Obtain these instructions from your local gas
supplier.

CAUTION

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.

NOTICE

Instructions to be followed in the event the user
smells gas must be posted in a prominent location
in the kitchen area. This information shall be
obtained from the local gas supplier.

WARNING

California Residents Only

WARNING: This product can expose you to
chemicals including chromium which is known to
the State of California to cause cancer and birth
defects or other reproductive harm. For more
information go to www.P65Warnings.ca.gov.

Please retain this manual for future references.

This equipment is design engineered for commercial
use only.

NOTICE

Only Pizza or Bread can have direct contact with
ceramic decks. All other food products must
be placed in a pan or container to avoid direct
contact with ceramic decks.

BAKERS PRIDE OVEN COMPANY, LLC.

1307 N. Watters Rd., Suite 180

Phone: [phone] | Fax: [phone] | www.bakerspride.com

Allen, TX 75013

P/N U4114A 9/18

TABLE OF CONTENTS

FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

INSTALLATION INSTRUCTIONS 2
RECEIVING 2

CLEARANCES 2

SET-UP 2

(A) MOUNTING LEGS 3

(B) INSTALLATION WITH CASTERS 4

PIZZA DECKS 4

(A) TWO DECK INSTALLATION 4

(B) THREE DECK INSTALLATION 4

(C) FOUR DECK INSTALLATION 5

GAS AND ELECTRIC CONNECTIONS 5

FLUE CONNECTION-VENTILATION 6

(A) UNDER VENTILATION HOOD 6

(B) DIRECT VENTING 6

MAIN BURNER SAFETY PILOT OPERATION 6

(A) PILOT BURNER LIGHTING PROCEDURE 7

(B) PILOT BURNER FLAME ADJUSTMENTS 7

BURNER OPERATION 7

(A) MAIN BURNER 7

(B) AERATION & BY-PASS FLAME ADJUSTMENT 7

THERMOSTAT CALIBRATION 7

FLAME DIVERTERS 7

OPERATING INSTRUCTIONS 8
LIGHTING PROCEDURE 8

BREAKING IN 8

BAKING 8

RECOMMENDED OPERATING PROCEDURE 8

HELPFUL HINTS 9

CLEANING AND MAINTENANCE 9
OVEN EXTERIOR 9

CONTROL PANEL 9

FLUE VENT 10

OVEN INTERIOR 10

(A) BAKING CHAMBER 10

(B) BAKING DECKS 10

(C) BURNER COMPARTMENT 10

TROUBLESHOOTING CHART 11

WIRING DIAGRAMS 12

WARRANTY 13

EN 437
Gas Cat.

I2H G20 @ 20mbar
I2L G25 @ 25mbar
I2E G20 @ 20mbar
I2E+ G20/25 @ 20/25mbar

* Model D-125 is rated 125,000 BTU/hr (30.76 kw) for use with LP Gas. All other models have the same rating for Natural and LP Gas.

LP Gas models are not available for European Community Countries.

Gas and Supply
Pressures

TYPE OF GAS MANIFOLD PRESSURE

MODEL BTU/HR KW MODEL BTU/HR KW

100 Series 48, 000 14.06 D-125 *125,000 *36.61
200 Series 60, 000 17.53 DS-805 70,000 20.50
300 Series 70, 000 20.50 GS-805 60,000 17.58
400 Series 80, 000 23.44 Y-600 120,000 35.15

3151 Series 70, 000 20.50 Y-800 120,000 35.15
4151 Series 70, 000 20.50

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FOR NORTH AMERICA:

Natural 3.5” Water Column

LP 10” Water Column

MODELS COVERED:

Designated European Market = u

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FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

INSTALLATION INSTRUCTIONS

Receiving:

Read the notice on the outside carton regarding damage
in transit. Damage discovered after opening crate(s)/
carton(s) is ‘CONCEALED DAMAGE’ and the carrier
must be notified immediately to send an inspector and
also to furnish forms for the consignee’s claim.

When the oven arrives, it should consist of:

a) A crate or carton containing your new oven.

b) A carton containing 4 legs with mounting hardware.

c) A strapped skid containing baking decks.

Place the oven and parts as close as possible to the area
of final installation before uncrating.

WARNING

In MASSACHUSETTS: All gas products must be
installed by a “Massachusetts” licensed plumber
or gas fitter. Ventilation hoods must be installed in
accordance with NFPA-96, current edition, with
interlocks as described in that standard.

WARNING

Installation must conform with local codes and/
or with the latest edition of the ANS Z-223.1
National Fuel Gas Code in USA (CAN/CGA-B

149.1 or 2 Installation Code in Canada).

WARNING

This appliance must be installed by a competent
person 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/lEE Regulations.
Detailed recommendations are contained in the
British Standard Codes Of Practice BS 6172, BS
5440:Part 2 and BS 6891.

Clearances:

Minimum Clearance
from: Left Side
Minimum Clearance
from: Right Side
Minimum Clearance
from: Rear

Combustible
Construction

3” (75mm) 0

1” (25mm) 2

3” (75mm) 2” (51mm)

Non-Combustible

Construction

Set Up:

The oven must be installed in a well-ventilated area.

Your oven is packed standing on its right hand side,
opposite to the control side or on its back (Model
Y-800 only). Leave it on its side or its back while
unpacking. The skid may be left under the oven for
convenience in further handling. Unpack carefully
to avoid damage to the oven. If concealed damage is
found, follow the instructions detailed in Receiving.

Keep the area around the oven free and clear of
combustible materials. Do not store any materials
on top of or under any oven. The provision of an
adequate air supply to your oven for ventilation and
proper gas combustion is essential. As a minimum,
observe the clearances detailed in Clearances.
Provide adequate ventilation and make up air in
accordance with local codes.

Fit the Flue Diverter supplied (See Fig.1) into the hole
located at top near the left rear of the oven and secure
with screws for installing the oven under a ventilation
hood. For Direct Venting, Optional Draft Hood (Fig.

2) must be placed into the hole. Direct Venting not
available for European Community Countries. Local
inspectors and ventilation specialists should be
consulted to make sure that the installation of the
hood conforms to the local codes and requirements
(See fig. 3). In UK ventilation requirements as
detailed in BS 5440 should be followed.

Figure 1

Flue Diverter
(For use w/
Collection
Hood)

Figure 2

Draft Hood
(For use
w/Direct
Venting)

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FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

INSTALLATION INSTRUCTIONS

Access to the bottom front door and left side control
panel is required for day to day operation of the oven
and for servicing. Make sure that these areas are kept
unobstructed for easy access.

Mounting Legs:

Legs are shipped in a separate carton complete with
mounting bolts.

a) Bolt two legs to the two upper corners (front) of the

oven as it stands on the skid (See Fig. 4).

b) Using proper lifting equipment, lower the oven

down so that the two bolted legs rest on the floor
(See Fig. 5).

c) Using proper lifting equipment, raise the back side

of the oven to a height slightly Figure #3 higher
than the height of the legs, remove the skid and
place a sturdy support under the back side (See
Fig.6). Mount other two legs and tighten bolts. Lift
the oven and remove the supports.

Figure 4

d) Move the oven to its final location keeping the

minimum clearances 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.

Figure 3

Figure 5

3

Figure 6

FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

INSTALLATION INSTRUCTIONS

Installation With Casters (Optional):

Four Casters (two with wheel brakes) and the mounting
hardware is packed and included in the shipment if
ordered. Install casters with wheel brakes on the front of
the unit.

NOTICE

Installation should be made with a connector that
complies with the latest edition of the Standard
for Connectors for Movable Gas Appliances ANSI
Z21.69 in the USA (CAN CGA-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 (CAN CGA 1-6.9 in Canada)
and 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.

The restraint should be attached to the rear legs of the
oven on which casters are mounted. lf disconnection of
the restraint is necessary to move the oven for servicing
needs, the restraint should be reconnected after the
appliance has been returned to its originally installed
position.

(d) Use wedges in the back and on the sides of the

deck if the decks are loose (See Fig.7).

(e) Put the hearth trim in place between the deck

and the door (Not available on 125 & 805
Series).

Figure 7

B. Three Deck Installation:

(a) Slide one deck into the baking chamber and

push it as far as possible to one side.

Pizza Deck:

(a) Remove all packing material, samples, shims, etc.

from the baking chamber leaving the two metal
hearth liner sheets on the baking chamber floor.
Make sure that the two metal hearth liner sheets
cover the entire bottom of the chamber.

(b) Depending on the model, two, three, or four slabs

of the Pizza Deck are provided with the oven.
This material is heavy, and fragile, and should be
handled carefully.

A. Two Deck Installation:

(a) Slide one deck into the baking chamber and

push as far as possible to one side.

(b) Slide the second deck into the oven on the

opposite side to the first deck.

(c) Use metal shims to level the decks.

(b) Slide the second deck into the baking chamber

on the side opposite to the first deck.

(c) Slide the third deck into the center section.

(d) Use metal shims to level the decks.

(e) Use wedges in the back and on the sides of the

deck if the decks are loose. The three decks
should be tight against each other with no gap
between them (See Fig. 8).

(f) Put the hearth trim in place between the deck

and the door.

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FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

INSTALLATION INSTRUCTIONS

Figure 8

C. Four Deck Installation:

(a) Slide one deck into the baking chamber and

push it as far as possible to one side towards

the rear.

(b) Slide the second deck into the baking chamber

and push it next to the first deck in the rear.

(c) Slide the third and the fourth decks in front of

the decks already in place.

(d) Use metal shims as needed to level the decks.

NOTICE

If the side wedges are pushed in too tight, the
heat controls, operated by the black knobs,
located on the front of the oven, will not slide
freely.

Gas And Electric Connections:

Propane gas units are not available in the European
Community Countries.

(a) The appliance when installed, must be electrically

grounded in accordance with local codes and/or
the latest edition of the National Electric Code
ANSI/NFPA 70 in USA (Canadian Electric Code
CSAC22.2 in Canada).

(b) In Europe, appliance must be connected by an

earthing 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.

(c) The ovens should not be installed on the same line

with space heaters, boilers or other gas equipment
with high intermittent demand.

(e) Use wedges in the back and on the sides of

the deck if the slabs are loose. The four decks

should be tight against each other with no gap

between them (See Fig. 9).

(f) Put the hearth trim in place between the deck

and the door.

Figure 9

(d) Use a pipe joint compound that is resistant to the

action of liquefied petroleum gases when making
gas connections.

(e) For Propane gas, use at least 1/2” (13 mm) pipe

or tubing with a 5/8” (16 mm) inside diameter.
For Natural gas, use 3/4” (19 mm) pipe.

(f) The appliance must be isolated from the gas

supply piping system by closing its manual shut­off valve during any pressure testing of the gas
supply piping system at test pressures equal to or
less than 1/2” psig (3.45kpa).

(g) The appliance and its shut-off valve must be

disconnected from the gas supply piping system
during any pressure testing of that system attest
pressures in excess of 1/2” psig (3.45kpa).

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FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

INSTALLATION INSTRUCTIONS

(h) The gas pressure regulator is part of the

combination valve and is adjusted to yield a
pressure of 3.5”water column (9mbar) for Natural
Gas. If the oven is ordered for use on Propane Gas,
the pressure regulator in the combination valve
is preset at the factory to yield a pressure of 10”
water column (25 mbar). Units for use on Propane
Gas are not available for European Community
Countries.

(i) A separate shut-off valve for each oven must be

provided. It should be as close as possible to the
place where the gas supply line goes into the oven.
It must be located such that it is easily accessible.

(j) 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
etc to check leaks since these methods are extremely
dangerous.

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 flue pipe. Termination of the vent must
be at least 2 feet above the highest part of the roof
within 10 feet (Ref: American Gas Association Catalo
No.Xh0474).

Figure 1

Flue Diverter
(For use w/
Collection
Hood)

Figure 2

Draft Hood
(For use
w/Direct
Venting)

Flue Connection - Ventilation:

(A) Installation Under Ventilation Hood (Standard):

If the oven is installed under a collection hood,

use the flue diverter (Fig.1) supplied. Local
inspectors and ventilation and environmental
specialists should be consulted so that the design
and the installation of the hood conforms to the
local/ municipal codes (see Fig.3).

(B) Direct Venting (Optional) Not Available For European

Community Countries:

If direct venting, it is necessary to install a draft

hood (Fig.2). 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 it should rise
straight up.

NOTICE

Do not put a damper in the flue and do not
connect a blower directly to the flue.

Figure 3

Main Burner Safety Pilot Operation:

The purpose of the safety pilot system is to lock the gas
supply to the main burner at the combination valve, if
for any reason the pilot burner is not lit. Oven should be
relighted by following the steps given below. However,
in normal service, the pilot flame stays lit indefinitely,
day and night or weekends. This prolongs the life of the
safety valve.

The safety pilot valve is in effect a two-stage control.
After initial lighting, the pilot burner stays on without the
gas cock dial being held pressed in. After 1-2 minutes,
the valve opens fully to let the gas flow past the safety
pilot valve into the burner system.

6

FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

INSTALLATION INSTRUCTIONS

Pilot Burner Lighting Procedure:

(a) Partially depress and turn the gas cock dial to

‘OFF’ position.

(b) Wait for five minutes to allow gas, which may

have accumulated in the burner compartment, to
escape.

(c) Turn gas cock dial to ‘PILOT’ position.

(d) Depress gas cock dial and light Pilot Burner. Hold

in pressed position for about 1/2 minute (30
seconds), and release the gas cock dial. The Pilot
Burner should now remain lit.

If Pilot Burner fails to ignite or does not remain lit, repeat
the steps (a) through (d).

Pilot Burner Flame Adjustment:

It is important to have the correct Pilot Burner Flame
size as shown in Fig.10. If necessary, adjust the Pilot
Burner Flame by turning Pilot Adjust Screw (See fig.11)
clockwise to reduce or counterclockwise to increase

Burner Operation:

(A) Main Burner:

After the pilot burner is ignited, when heat is

desired, turn gas cock dial to ‘ON’ position and
set the thermostat dial to the desired temperature.
The oven burner flame should always have a blue
appearance. That indicates a good mixture of gas
and air. When using LP gas, the flame will have a
blue-yellow appearance.

Should the Burner fail to light, check to see if

there is a problem with the gas supply. lf there are
other appliances on the same line, shut them off
temporarily and see if the burner comes back on,
or it fluctuates as other gas appliances are turned
on and off. That would indicate overloading of the
gas supply lines or a faulty gas pressure regulator.
Contact an authorized Service Agency or your local
Gas Supply Company.

(B) Aeration And By-Pass Flame Adjustment:

Flame and air mixer adjustments and the By-Pass

Flame adjustment for the Main Burner are done at
the factory. These adjustments are sealed before
the oven leaves the factory. Contact an authorized
Service Agency if you need help.

Figure 10

Figure 11

Thermostat Calibration:

No attempt should be made to calibrate the thermostat
because it is accurately calibrated and sealed by the
manufacturer. Contact an authorized Service Agency if
you need help.

Flame Diverters:

Flame diverters distribute the heat evenly below the
baking deck. They must be in good condition and
properly placed above the burners in the burner
chamber in order to be effective. Damaged or
improperly installed flame diverters adversely affect
the oven performance. Make sure that the ‘V’ shaped
diverters are pushed all the way to the back of the oven
as far as they will go. Check them periodically and
replace them as necessary.

7

FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

OPERATING INSTRUCTIONS

NOTICE

Only Pizza and Bread Products can have direct
contact with Ceramic Decks. All other food
products must be placed in a pan or containers to
avoid direct contact with Ceramic Decks.

WARNING

If gas odor is detected at any time, immediately
shut-off the gas supply valve for the oven. Do
not permit any open flames in the area of the
oven. Immediately contact an authorized Service
Agency or your local Gas Supply Company.

CAUTION

Initial heating of the oven must be done in a
well ventilated area as it may generate smoke
or fumes. Over exposure to smoke or fumes may
cause nausea or dizziness.

Lighting Procedure:

(a) Light the Main Burner following the instructions in

Lighting section of the Installation Instructions.

(b) Keep the Push/Pull Slides fully open.

Breaking IN:

It is important to break-in, to dry out the deck and the
insulation, before baking in a new oven:

(a) Allow the oven to warm to 300°F (150°C) for 5

hours or at least till all the smoke and fumes have
disappeared. The smoke and fumes are from the
moisture in the deck and insulation and a light
coat of oil.

(b) Set the thermostat at least 50°F (10°C) lower than

your baking temperature.

(c) Pre-heat the oven for 1 to 1-1/2 hours before use.

(d) After pre-heating, raise the temperature to your

baking temperature.

(e) Experiment baking until you get the feel of the

oven and the speed of the bake.

Baking:

Pizza can be baked on the deck, on a screen or in a
pan. When you determine the combination of method,
ingredients and temperature that gives the right bake
for your crust, sauce and cheese combination and your
customer’s taste, mark and keep it.

Deck baking refers to baking Pizza directly on the deck.
Generally it is a thin product that requires temperature
of at least 550°F (290°C).

Screen baking refers to baking Pizza on a screen. The
screen lifts the Pizza off the deck. The screen may
be removed near the end of the bake time to give the
bottom of the Pizza crispier crust and a darker color.
Bake temperatures range from 500°F (260°C) to 550°F
(290°C).

Pan baking refers to baking Pizza in pans. Crusts can
be thick or thin and toppings range from light to heavy.
Bake temperatures for pan baking range from 450°F
(235ºC) to 500ºF (260ºC).

Recommended Operating Procedure:

It is very important that at the end of day’s operation, the
gas cock dial of the Main Burner is turned to the pilot
position, leaving only the pilot burner ‘ON’ overnight.
Keep the Pizza Push/Pull slides fully open.

Preheating:

(a) Turn the gas cock dial of the main burner to the

‘ON’ position.

(b) Preheat the oven for 1 to 11-1/2 hours at 50°F

(10°C) lower than your baking temperature, with
Push/Pull Slides fully open.

Baking:

(a) After preheating, raise the thermostat setting to

your baking temperature.

(b) Check the bottom color of the Pie and close the

push/pull slides partially (halfway) after the 4th or
5th bake to maintain the desired color.

When slow or idling, open the push/pull slides

fully and set the thermostat at least 50°F (10°C)
lower than your baking temperature.

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FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

OPERATING INSTRUCTIONS

Helpful Hints:

(a) An instructions plate is attached behind the

damper knobs indicating how to set the oven for
more top or bottom heat. Opening the dampers
allow more heat to enter the baking chamber from
the combustion/ burner compartment. Closing
the dampers keep more heat in the combustion/
burner compartment to keep the baking deck
hotter.

(b) If the oven is up to Pizza baking temperature

and has not been used for a while, there is a
tendency for the baking deck to get hotter. In
this condition, when you put in one Pizza, TURN
THE THERMOSTAT UP, so that the main burner
flame is burning at it’s fullest, providing the extra
heat needed to balance the bottom heat. The
thermostat should be turned down back to the
normal setting as soon as you have baked the
Pizza.

CLEANING AND MAINTENANCE

(c) Frequently scrape and brush off decks to remove

burnt residue which can cause an ‘off’ flavor and
bake times to increase.

(d) Heavily topped Pizza or Pan Pizza requires

lower bake temperatures and longer bake times
as compared to a regular thin Pizza with light
toppings.

(e) Bubbles in fresh dough indicate under proofed

or cold product. Allow the dough balls to proof
to double in size and warm temperature before
baking.

(f) Any type of Pan or Screen may be used in this

oven. When choosing pans, be sure to pick a pan
which is closest in height of your product. Dark
color pans and screens transfer heat better than
light colored aluminum pans or screens. They
must be seasoned before use.

This appliance must be serviced by an Authorized
Service Technician only. Disconnect the power supply
before cleaning or servicing the oven.

Regular and thorough cleaning will help to keep the
ovens operating properly. If service is required, contact
an Authorized Service Agency, your dealer or the
factory to obtain a qualified technician for the required
maintenance/service.

Oven Exterior:

(a) Deposits of baked-on splatter and grease, or

discoloration may be removed with the stainless
steel cleaner sample supplied or by using any
commercial cleaner recommended for stainless
steel. Bakers Pride offers a stainless steel cleaner
expressly forth is purpose. RINSE WELL.

(b) A thin coat of light oil will add to the appearance

of the oven.

NOTICE

Apply stainless steel cleanser only when the oven
is cold. Always rub with the grains and apply very
light pressure.

Painted Surfaces:

(a) Washing with mild soap and water solution is

adequate to keep the painted surfaces clean.

(b) Apply a thin coat of oil to protect and enhance the

finish.

Control Panel:

Every six months (more frequently if the oven is used
heavily) the bottom door spring mechanism and all
moving parts must be inspected for wear.

Do not apply grease to spring lever shoulder bolt, spring
roller or the door rod and the door pin. They have a self­lubricating insert that will be damaged if lubricated.

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FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

CLEANING AND MAINTENANCE

Flue Vent:

Ventilation system must be inspected every six months
and maintained clean and free of obstructions.

Oven Interior:

Clean the oven interior only when the oven is cold. Use
only the detergent solutions and cleaners that meet the
national and / or local codes.

(A) Baking Chamber:

Clean the ceiling and the walls of the baking

chamber with a mild soap and water solution.
Do not use oven cleaners, caustic solutions or
mechanical means as they will damage the interior
aluminized surface.

(B) Baking Decks:

The baking decks are heavy and fragile. They

should be handled carefully. The baking decks
should be cleaned by using a long-handled scraper
and stiff wire brush. At the end of each day, turn
the thermostat up to its maximum setting and let
the oven sit at that temperature for at least 1/2
hour. This will bum off the food spilled onto the
baking decks during day’s production and turn
it into ash. This ash can be brushed off the next
day before turning the oven on. The baking decks
should be scraped and brushed during the day
also to help keep them clean. To remove excessive
crumbs or carbon, the baking decks and the oven
cavity may be vacuumed when the oven is cold.
Do not use water or other liquids on the baking
decks as that may cause them to crack. After long
use, heavily soiled baking decks may be cleaned
by turning over after scraping down and brushing
off. This will burn off the heavily soiled side of the
baking decks. This procedure may be repeated as
needed.

(C) Burner Compartment:

Vacuum out any carbon, crumbs or residue in the

burner compartment and all around the doors. The
holes and louvers on the outer surfaces of the oven
must be kept free of obstructions to allow free
movement of air into the controls and for proper
combustion. The burner ports and crossover holes
should be kept free of carbon and other deposits.

10

FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

CLEANING AND MAINTENANCE

Troubleshooting Chart

PROBLEM PROBABLE CAUSE REMEDY

No Pilot Light Gas valve feeding oven may be in the closed

position

Main Burner(s) do not light Gas valve feeding oven may be in the closed

position

Thermopile may not be positioned in pilot flame. Ensure that the tip of thermopile is in pilot flame.

Thermopile may be defective Call local authorized Bakers Pride Service Agent.

Oven too Hot Thermostat set too high. Lower the thermostat setting and see if flame

Thermostat may be defective Call local authorized Bakers Pride Service Agent.

Bottom of pies are undercooked If the same area of the deck is used repeatedly,

the deck temperature in that area will be reduced.

Micro slides are open too much. Close micro slides (pull out) until desired

Bottom of pies burn before
toppings are cooked

Pies cook Unevenly Area’s adjacent to oven walls are generally hotter. Rotate pies (180°), once during each bake or keep

Oven does not turn On or Off on
time. (Ovens equipped w/auto oven
starter only)

Unit takes too long to reach temp. Gas volume or gas pressure may be inadequate. Contact gas supplier.

Deck temperature too hot - especially during slow
periods.

Micro slides are closed too much Open micro slides (push-in) to increase top heat.

Oven was left “ON” overnight Oven must be turned to “Pilot” position overnight.

Exhaust fan too powerful. Reduce fan speed.

Power cord not plugged in. Plug unit in.

Electrical outlet fuse/circuit breaker is tripped. Replace fuse or reset circuit breaker.

Timer incorrectly set. Reset Timer.

Turn gas valve on. Relight pilot.

Turn gas valve on. Relight pilot.

reduces in size. Allow several hours for heat to
regulate.

Rotate pies to unused areas of the bake deck that
are hotter and will cook the bottoms faster.

combination is reached. This will help decrease
top heat.

Reduce Thermostat setting by 50° - 75° below
normal bake temperature. When decks cool begin
cooking and immediately increase the thermostat
setting by 50° - 75°.

It should not be left on a high temperature setting.

to the center of oven.

Call local authorized Bakers Pride Service Agent.

11

FLOOR MODEL GAS DECK OVEN OPERATION MANUAL

WIRING DIAGRAM

Wiring Diagram – Gas Oven Series - 120, 208 or 230V, 1 Phase

12

CONVEYOR OVEN SERVICE MANUAL

BAKERS PRIDE LIMITED WARRANTY

WHAT IS COVERED This warranty covers defects in material and workmanship under normal use, and applies only to the original purchaser

• The equipment has not been accidentally or intentionally damaged, altered or misused;

• The equipment is properly installed, adjusted, operated and maintained in accordance with National

• The serial number rating plate affixed to the equipment has not been defaced or removed.

WHO IS COVERED This warranty is extended to the original purchaser and applies only to equipment purchased for use in the U.S.A.

COVERAGE PERIOD Cyclone Convection Ovens: BCO Models: One (1) Year limited parts and labor; (1) Year limited door warranty.

GDCO Models: Two (2) Year limited parts and labor; (2) Year limited door warranty.

CO11 Models: Two (2) Year limited parts and labor; (5) Year limited door warranty.

All Other Products: One (1) Year limited parts and labor. Warranty period begins the date of dealer invoice to customer

WARRANTY This warranty covers on-site labor, parts and reasonable travel time and travel expenses of the authorized service

COVERAGE Representative up to (100) miles, round trip, and (2) hours travel time. The purchaser, however, shall be responsible for

EXCEPTIONS All removable parts in Bakers Pride

providing that:

and local codes and in accordance with the installation instruction provided with the product;

or ninety (90) days after shipment date from Bakers Pride - whichever comes first.

all expenses related to travel, including time, mileage and shipping expenses on smaller counter models that may be
carried into a Factory Authorized Service Center, including the following models: PX-14, PX-16, P18, P22S, P24S, PD-4,
PDC, WS Series and BK-18.

®

and Valves, are covered for a period of SIX MONTHS. All Ceramic Baking Decks are covered for a period of THREE
MONTHS. The installation of these replacement decks is the responsibility of the purchaser. The extended Cyclone door
warranty years 3 through 5 is a parts only warranty and does not include labor, travel, mileage or any other charges.

cooking equipment, including but not limited to: Burners, Grates, Radiants, Stones

EXCLUSIONS

INSTALLATION Leveling and installation of decks as well as proper installation and check out of all new equipment —per appropriate

REPLACEMENT PARTS Bakers Pride genuine Factory OEM parts receive a (90) day materials warranty effective from the date of installation by a

This Warranty is in lieu of all other warranties, expressed or implied, and all other obligations or liabilities on the manufacturer’s part. Bakers Pride
shall in no event be liable for any special, indirect or consequential damages, or in any event for damages in excess of the purchase price of the unit.
The repair or replacement of proven defective parts shall constitute a fulfillment of all obligations under the terms of this warranty.

• Negligence or acts of God,

• Failures caused by erratic voltages or gas supplies,

• Thermostat calibrations after (30) days from
equipment installation date,

• Unauthorized repair by anyone other than a Bakers
Pride Factory Authorized Service Center,

• Air and Gas adjustments,

• Damage in shipment,

• Light bulbs,

• Alteration, misuse or improper installation,

• Glass doors and door adjustments,

installation and use materials — is the responsibility of the dealer or installer, not the manufacturer.

Bakers Pride Factory Authorized Service Center.

• Thermostats and safety valves with broken capillary
tubes,

• Fuses,

• Char-broiler work decks and cutting boards,

• Tightening of conveyor chains,

• Adjustments to burner flames and cleaning of pilot
burners,

• Tightening of screws or fasteners,

• Accessories — spatulas, forks, steak turners, grate
lifters, oven brushes, scrapers, peels. etc.,

• Freight — other than normal UPS charges,

• Ordinary wear and tear.

Form #U4177A 1/07

13

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this manual for the life of the equipment. For Warranty Service and/or
Parts, this information is required.

Model Number Serial Number Date Purchased

NOTES

14

NOTES

15

Food Service Equipment Group

The Standex Food Service Equipment Group (FSEG) is a manufacturer of innovative commercial food

service equipment offering a wealth of refrigeration and cooking expertise. Products include walk-in

coolers and freezers; hot and cold display cabinets, cases, and storage systems; commercial ovens,

rotisseries, and cooking equipment; and rotary vane pumps.

Ask your sales representative about how the power of all Standex brands can work for you.

www.standex.com/segments/food-service

Be sure to keep up with new product announcements

and events on social media!