OPERATION MANUAL
CYCLONE SERIES FULL-SIZE ELECTRIC CONVECTION OVENS
SERIES: BCO-E & GDCO-E
BUILT BY CRAFTSMEN. TESTED BY TIME®.
ELECTRIC CONVECTION OVEN OPERATION MANUAL
ELECTRIC CONVECTION OVENS
Models:
BCO-E and GDCO-E
Bakers Pride Oven Company, LLC is a wholly owned
subsidiary of Standex International Corporation.
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
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.
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.
WARNING
Initial heating of oven may generate smoke or
fumes and must be done in a well-ventilated
area. Overexposure to smoke or fumes may cause
nausea or dizziness.
Please retain this manual for future references.
This equipment is design engineered for commercial
use only.
BAKERS PRIDE OVEN COMPANY, LLC.
1307 N. Watters Rd., Suite 180
Allen, TX 75013
(972) 908-6148 Phone | (914) 576-0605 Fax | www.bakerspride.com
P/N 8898400 9/18
TABLE OF CONTENTS
ELECTRIC CONVECTION OVEN OPERATION MANUAL
INSTALLATION INSTRUCTIONS 1
RECEIVING 1
SET-UP/MOUNTING 1
INSTALLATION WITH CASTERS 2
LOCATION & MINIMUM CLEARANCES 2
ELECTRICAL CONNECTIONS 3
FLUE CONNECTION VENTILATION 3
INITIAL CLEANING 4
SYSTEM CHECK – ROTARY CONTROLS 4
OPERATING INSTRUCTIONS 4
GENERAL INSTRUCTIONS 4
OPERATION SEQUENCE FOR ROTARY CONTROLS 4
COOK ONLY 4
TIMED COOKING 5
COOK & HOLD 5
STEAM INJECTION (OPTIONAL) 5
OVEN COOL DOWN 5
C&H-3 PUSH BUTTON CONTROL 6
OPERATING 8
OPTIONAL STEAM INJECTION 8
OVEN COOL DOWN 8
OPERATING NOTES 8
STARTING A COOK CYCLE 8
HOLDING TIMERS 8
DISPLAY DISCRIPTIONS 8
CONTROLLER FEATURES 9
FAHRENHEIT OR CELCIUS TEMPREATURE DISPLAY 9
PROGRAMMABLE TIMES 9
PROGRAMMABLE TEMPERATURES 9
PROGRAMMABLE HOLD19
PROGRAMMABLE FAN 9
FLASHING DISPLAY 9
PROGRAMMING THE OVEN CONTROLLER 10
CLEANING 11
SERVICING 12
OPEN RACK ASS’Y INSTRUCTIONS 13
STACKING INSTRUCTIONS 14
LEG ASSEMBLY INSTRUCTIONS 14
HELPFUL HINTS 15
TROUBLESHOOTING CHART 15
WIRING DIAGRAMS
SINGLE PHASE 208V/240V WIRING DIAGRAM
(DIAL CONTROL) 16
THREE PHASE 208V/240V WIRING DIAGRAM
(DIAL CONTROL) 16
SINGLE PHASE 208V/240V WIRING DIAGRAM
(PUSH-BUTTON CONTROL) 17
THREE PHASE 208V/240V WIRING DIAGRAM
(PUSH-BUTTON CONTROL) 17
THREE PHASE 230V/400V
(EXPORT ONLY) WIRING DIAGRAM (DIAL CONTROL) 18
WARRANTY 19
INSTALLATION INSTRUCTIONS
Receiving
Read the notice on the outside carton regarding damage
in transit. Damage discovered after opening the carton
is “CONCEALED DAMAGE.” Carrier must be notified
immediately to send an inspector and to furnish forms
for claims against the carrier.
When the oven arrives, it should consist of:
• A crate or carton containing your new oven (two for a
stacked unit).
• A carton containing four 31” legs with mounting
hardware (set of four 6” legs is supplied for stacked
installations).
• A carton containing a Flue Adapter and a Draft
Hood. Optional: for Direct Venting (Not available for
European Community Countries).
Set Up / Mounting
NOTICE
This appliance must be installed by competent
personnel in accordance with the rules in force.
Your oven will be packed sitting on its bottom. The skid
may be left under the oven for convenience in further
handling. Unpack carefully, avoiding damage to the
Stainless Steel front and/or trim. If concealed damage
is found, follow the instructions detailed in Section A
(Receiving). Keep the area around the ovens free and
clear of combustible materials. Do not store any materials
on top of or under any oven. The provision of adequate
air supply to your oven for ventilation is essential. As a
minimum, observe the clearances detailed in Location
Section. Provide adequate ventilation and make up air in
accordance with local codes.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
INSTALLATION INSTRUCTIONS
Servicing your oven is done through the front control
panel and right side access cover. Ensure that these
areas are kept unobstructed for easy access.
For a single unit: Refer to Figure 4
(1) Tilt oven over to left-hand side and attach two 31”
legs on the right-hand side with four 3/8-16 bolts
and washers. Tighten firmly.
(2) Using proper lifting equipment, lift up the left-hand
side and attach two 31” legs on the left-hand side
the same way.
For a stack of two ovens: Refer to Figure 3
(1) Remove flue from top oven and replace with flue-
adaptor supplied in the stacking kit.
(2) Tilt lower unit over to the left side and position two
6” legs on the right side (one for front and one for
back), secure in place by using 4 bolts (3/8-16) per
leg. Tighten firmly.
(3) Using proper lifting equipment, lift up the left side of
the unit and attach the other two legs in the same way.
(4) Using the lifting equipment, raise the top oven to
proper height and slide onto top of the bottom oven.
Line up sides and front and fasten to each other at
the rear of the units by using a mounting bracket
supplied in the stacking kit.
To assemble an open rack stand: Refer to Figure 2.
(1) Loosen 12 bolts (attaching 31” legs) slightly.
(2) Remove 4 inner bolts, 1 from each of the 4 legs,
place top right angle and top left angle underneath
and tighten these 4 bolts.
(3) Insert “Open Rack Shelf” and tighten into place
with eight 3/8-16 screws, washers and nuts.
(4) Position “Rack Supports” and tighten in place using
4 each of flat washers and 5/16-18 hex nuts.
Installation With Casters (Optional):
Four casters (two with wheel brakes) and the mounting
hardware are packed and included in the shipment
if ordered. Install casters with wheel brakes on the
front of the unit. Installation must conform to UL 197:
Electrical Supply Connections for Permanently Connected
Appliances. It requires that permanently connected
appliances with casters be provided with a means for
securing the appliance to the building structure to limit
the movement of the appliance.
Oven Restraint: When casters are installed on either a
single or double unit, a fixed restraint must be used to
limit the movement of the appliance without depending
on or transmitting stress to the electrical conduit. The
restraint (a heavy-gauge cable) should be attached to
the rear legs of the oven on which casters are mounted.
If disconnection of the restraint is necessary, the
restraint must be reconnected after the oven has been
repositioned in its permanent location. The appliance
shall be installed using flexible conduit.
Location And Minimum Clearances:
Move the oven to its final location keeping the minimum
clearance from the back of the oven to the wall. This
clearance is necessary for safe operation and to provide
proper air flow.
Minimum Clearances from Combustible and
Non-combustible Construction
Under Ventilation Hood
RIGHT WALL 1”
LEFT WALL 1”
REAR WALL 3”
CAUTION
Suitable for installation on combustible floor when
installed with legs or casters provided.
CAUTION
Do not set the oven with its back flat against the
wall. It will not operate properly unless there is at
least three inches breathing space behind the oven.
NOTICE
Local codes regarding installation vary greatly from
one area to another. The National Fire Protection
Association, Inc., states in its NFPA 96 latest
edition that local codes are “authority having
jurisdiction” when it comes to requirements for
installation of equipment. Therefore, installations
should comply with all local codes.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
INSTALLATION INSTRUCTIONS
Electrical Connection:
Install according to the spacing requirements listed in the
installation section of this manual. We strongly recommend
having a competent professional install this equipment. A
licensed electrician should make the electrical connections
and connect power to the unit. Local codes should always
be used when connecting these units to electrical power.
In the absence of local codes, use the latest version of the
National Electrical Code.
NOTICE
Note: For supply connections use No. 6 AWG wires
suitable for at least 90°C.
The oven, when installed, must be electrically grounded
in accordance with local codes and/or the latest edition
of the National Electrical Code ANSI/NFPA No. 70 in the
USA (Canadian Electrical Code CSA Standard C22.1,
Part 1 in Canada).
BCO-E, GDCO-E
Model KW Voltage Phase Amps Motor-50hz Motor-60hz
Line 1 Line 2 Line 3 N RPM (Low) RPM
BCO-E,
GDCO-E
10.5 208 1 48 48 - - 725 1425 850 1725
10.5 208 3 30 30 28 - 725 1425 850 1725
10.5 220-240 1 44 44 - - 725 1425 850 1725
10.5 220-240 3 26 26 24 - 725 1425 850 1725
Each oven requires separate electrical connections
In Europe, the appliance must be connected by
an earthen cable to all other units in the complete
installation and, thence, to an independent earth
connection in compliance with EN 60335-1 and/or local
codes.
Electrical power is to be supplied to the oven(s) by
means of hard wiring, which is to be performed by a
qualified licensed electrician.
a) Adequate means must be provided to limit the
movement of the appliance without depending on or
transmitting stress to the electrical conduit.
b) The location(s) where restraining means are to be
attached to the appliance shall be specified.
c) The appliance shall be installed using flexible
conduit.
RPM (Low) RPM
(High)
(High)
Normal factory connections are made for 208 V.A.C. or 208/240 V.A.C., 60 Hz.
This unit is provided with a permanently lubricated electric motor. A wiring diagram may be found on the back of the
service panel on the right-hand side and also in this manual.
Flue Connection Ventilation:
Installation under ventilation hood (standard):
Local inspectors and ventilation specialists should be
consulted so that the design and the installation of the
hood conform to local/municipal codes. In the U.K.,
follow ventilation requirements as detailed in B.S. 5440.
If the flue runs directly to the free air outside the
building, use a wind deflector or a UL listed vent cap at
the end of the pipe. Termination of the vent must be at
least two feet above the highest part of the roof within
ten feet. REF: AGACATALOG NO. Xh0474.
NOTICE
Do not put a damper in the flue and do not connect
a blower directly TO THE FLUE.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
INSTALLATION INSTRUCTIONS
Initial Cleaning:
Always clean equipment thoroughly before first use.
Clean the protective oil from the metal parts and interior
of baking chamber with a solution of washing soda or
the other grease dissolving material.
System Check- Rotary Control (Standard):
(1) Open the oven door.
(2) Turn Selector Switch to “HI.” The green indicator
light near Selector Switch and oven light will
illuminate.
(3) Close the door. Oven lights will go off and fan will
run. Make sure fan is rotating clockwise looking
from front.
(4) Press Oven Light switch. Oven light will go on and
will go off as switch is released.
(5) Turn the thermostat knob. The amber indicator light
near the thermostat will illuminate and the heating
elements will come on.
(6) Turn the timer knob past 10 minutes and back to
2 minutes. At the end of 2 minutes the buzzer will
sound. Reset by turning to “0.” All settings below
10 minutes require turning past 10 minutes and
then back to the time required.
NOTICE
With the doors closed, the power switch “on” and
the selector switch is in any position other than
“0”, the oven will start heating as soon as the set
temperature is higher than the oven temperature.
Thermostat indicator light goes out when oven
reaches set temperature and comes on when oven
is heating up.
In the event of power failure, the oven will not
operate.
(7) Open the oven doors. Oven lights will go on and
elements and fan will go off.
(8) Turn Selector Switch to “Cool Down” position. The
fan will run to cool down the oven.
(9) Turn Selector Switch to “0” position.
(10) Close the oven doors.
Programming Menus: See Operating/Programming
Instruction Booklet for Programmable Oven Control with
Bakers Pride Software for Cyclone Series Convection
Ovens supplied with this option.
OPERATING INSTRUCTIONS
General Instructions:
(1) This equipment has an Electronic Temperature
Control.
(2) Due to increased efficiency of this oven, the
temperature of standard recipes may be reduced
50°F (30°C).
(3) Always load each shelf evenly. Space pans away
from each other and from sides and back of oven to
allow maximum air flow between them.
(4) Large tempered glass windows and interior lights
allow a close check on the product making it
unnecessary to frequently open the doors. Products
cook faster in a convection oven as compared to a
conventional oven. Depending on the product and
the type of pans used, time saving may run from 20
percent to as high as 50 percent.
Operation Sequence Rotary Control:
Cook only rotary control:
(1) Close the oven doors.
(2) Turn Selector Switch to “HI” or “LO” position. The
indicator light near the Selector Switch will be
illuminated.
(3) Turn the thermostat knob to the desired cooking
temperature.
(4) Upon reaching the set temperature, the indicator
light near the thermostat will go out.
(5) Load the oven with product to be cooked.
(6) Remove the product from the oven when done.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Timed cooking rotary control:
(1) Close the oven doors.
(2) Turn Selector Switch to “HI” or “LO” position. The
indicator light near the Selector Switch will be
illuminated.
(3) Turn the thermostat knob to the desired cooking
temperature.
(4) Upon reaching the set temperature, the indicator
light near the thermostat will go out.
(5) Load the oven with product to be cooked.
(6) Turn the timer knob to the desired bake time and
timer will start counting down.
(7) When timer reaches zero, a buzzer will sound.
(8) Turn the timer knob to “O” position.
(9) Remove the product from the oven.
NOTICE
Timer does not control the oven.
Cook and Hold Rotary Control:
(1) Close the oven doors.
(2) Turn Selector Switch to “HI” or “LO” position. The
indicator light near the Selector Switch will be
illuminated.
(3) Turn the thermostat knob to the desired cooking
temperature.
(4) Upon reaching the set temperature, the indicator
light near the thermostat will go out.
(5) Load the oven with product to be cooked.
(6) Turn the timer knob to the desired bake time and
timer will start counting down.
(7) When timer reaches zero, a buzzer will sound.
(8) Turn the Timer knob to “O” position.
(9) Turn the thermostat knob to the desired hold
temperature.
(10) Remove the product from the oven when done.
Optional steam injection Rotary control:
The solenoid valve for steam injection is mounted
behind the service panel on the right-hand side of the
unit. The electronic timer is preset at the factory. A 1/4”
copper tubing is provided on the Solenoid Valve for
water hookup with a compression fitting. After the water
hookup is made, make sure that there are no leaks. For
steam injection, press the Steam switch momentarily.
NOTICE
Do not use steam injection at temperatures below
275°F (135°C).
Oven cool down Rotary control:
To cool down the oven to a lower desired temperature,
follow the steps detailed below.
(1) Open the oven doors.
(2) Turn Selector Switch to “oven cool down” position.
Fan will now operate and cool down the oven.
(3) When the oven has cooled down to the desired
temperature, turn the Selector Switch to “O”
position. Close oven doors.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Operating/Programming Instructions -
TM
Cook & Hold-3 Plus
Controller (For Convection
Ovens: CO11-G, CO11-E, COCE, GDCO-G & GDCO-E)
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Operating Instructions
There are 3 programmable times & temperatures, and
1 manual override time & temperature setting. The
timing range of all keys is from: 01 second to 99 hours
(automatically switches from min/sec. to hour/min).
Each key is also programmable for one hold time and a
two-position fan (on/pulse).
In normal operating mode, the READY LIGHT (LED)
will illuminate when the oven temperature is +20°F of
set temperature. The HEAT LIGHT (LED) will illuminate
when actual temperature is below set temperature and
the unit is calling for heat.
Once set and actual temperatures are equal, key
1, 2, 3 or M may be pressed. The light above the
corresponding key will be lit. Pressing the START key
will begin a flex time countdown (time is compensating)
depending on temperature.
Optional Steam Injection
The solenoid valve for steam injection is mounted
behind the service panel on the right-hand side of the
unit on COC-E and on back of the unit on C011 -E/G.
The electronic timer is pre-set at the factory and may
be adjusted by operator if required for shorter or longer
steam burst. For steam injection, press the steam
injection switch.
Oven Cool Down
To cool down the oven to a lower desired temperature,
follow the steps detailed below: Open the oven door(s).
Turn selector switch to “Oven Cool Down” position. Fan
will now operate and cool down the oven. When the
oven has cooled to the desired temperature, turn the
selector switch to the “0” position.
Operating Notes
When the oven is turned on it will automatically preheat
to set temperature if the door is closed. If the door is
opened while program is running, the cook cycle will
pause and the display will flash. When the door is
closed, the display will return to the count down from
where it was paused.
Starting A Cook Cycle
To start a cook cycle, simply turn selector switch
to LO or HI position and press the product key
for the product you wish to cook. If the product
key is programmed, the correct cooking time
will be displayed 12:00 (example). Press the START
key and the time will immediately start to count down
in minutes and seconds. If: 00 is displayed immediately
and the unit starts to signal, the key being operated is
not programmed. If correctly programmed, it will count
down to :00. When zero is reached, the light above the
product key will be flashing, the controller will emit an
audible alarm and immediately begin counting up (if
programmed for a hold time).
Cancel this alarm by pressing the stop key;
controller will continue to count up.
Holding Timers
If the unit is programmed with a holding time, the
holding time will automatically start counting upon
expiration of the cooking cycle. When there is an
active hold time, the HOLD indicator will be lit and the
light above the product key with the hold time will be
flashing.
To cancel, press the
key.
Display Descriptions
The unit is in the Operating Mode. The
actual temperature is shown in the display
and is within 20 degrees of the programmed
temperature.
The unit is in the Operating Mode. The
actual temperature will flash in the display
and is more than 20 degrees below the
programmed temperature range.
The unit is in the Operating Mode. The
flashing display signifies a cook cycle has
just been completed.
The unit is in the Operating Mode. With
three zeros displayed, the probe has failed,
or the appliance has gone beyond operating
temperature. Shut the appliance OFF
immediately and call a technician.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Controller Features
Fahrenheit or Celsius Temperature Display
The operator is allowed to configure the controller
to display the temperature in degrees Fahrenheit or
Celsius from the jumper on the back of the circuit board
(J3). By default, the unit is shipped from the factory in
Fahrenheit (J3 not shorted), unless otherwise specified
by the customer. For Celsius display, power unit down,
remove jumper from Pin 1 and short both pins. When
power is re-applied, the controller will be in Celsius
operation.
Programmable Times
The operator will have the ability to program the
cook times for each product key. The controller is
programmable in minutes (up to 59) and seconds (up
to 59), then hours (up to 99).
Programmable Hold
The operator will be able to program each product
key for a counting hold time and temperature (140 to
200°F/60 to 94°C) or disable the hold mode.
HOLD LIGHT (LED) ON = hold mode enabled
HOLD LIGHT (LED) OFF = hold mode disabled
Programmable Temperatures
The operator will be able to program cook temperatures
for each product key. The valid temperature range is
150 to 550°F (66 to 288°C).
Programmable Fan
The operator will be able to program each product key
for one of two fan modes.
FAN LIGHT (LED) ON = Fan always ON
FAN LIGHT (LED) Flashing = Fan pulsed
Flashing Display
The temperature display will flash after every product
key is pressed. The display will continue to flash until
the actual temperature is within 20° of set temperature.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Programming the Oven Controller
The following steps are needed to enter and program
each of the product keys. Please note that you must
follow each of the steps below for each product key.
ACTION RESULT
Press the product key you want to program. The corresponding LED will light above the
Enter the programming mode by pressing and
holding the area between the START and STOP
keys until the light above the product key starts
flashing (approx. 3 seconds).
To set the cooking time, press the up and down
arrow key to the right of the display.
To set the cooking temperature, press the up and
down arrow key to the right of the temperature
display.
To select the hold feature and set the holding
temperature, press and hold the HOLD key,
then use the up or down arrow to the right of
the temperature display to select your holding
temperature.
To select the fan operation, press the FAN key
until the mode you want is displayed.
To exit the programming mode, press the space
between the START and STOP keys.
NOTICE
The manual “M” key allows you to temporarily
change the set temperature & time and will reset to
the original programming parameters after you are
done cooking. This key is programmed the same
as keys 1, 2 & 3 except that programming mode
does not have to be entered to do it. However, you
can still manually program the controller while in
programming mode.
selected product key.
You have successfully entered the programming
mode.
The longer you press the key, the faster the
display will change.
The longer you press the key, the faster the
display will change.
This will activate the holding feature and set
the holding temperature. NOTE: The light above
the HOLD key will be on if you have set the hold
feature correctly.
1. The light above the FAN key is on, the fan will
be ON when door is closed.
2. The light above the FAN key is flashing, the fan
will ONLY be ON when the heat goes ON.
The product key light will be on steady, and the
program will be saved.
Portions of this instruction manual pertaining to the ch-100 controller are reprinted
with the permission of Food Automation-Service Techniques, Inc. (Fast).
© 2001 Bakers Pride
Oven Co., Inc. All rights reserved.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Cleaning
Always clean equipment thoroughly before first use.
Clean unit daily.
WARNING
To avoid any injury, turn the power switch off
at the fuse disconnect switch/circuit breaker
or unplug the unit from the power source and
allow to cool completely before performing any
maintenance or cleaning.
WARNING
Unit is not waterproof. To avoid electrical shock
or personal injury, DO NOT submerge in water. DO
NOT operate if it has been submerged in water.
DO NOT clean the unit with a water jet. DO NOT
steam clean or use excessive water on the unit.
CAUTION
Use mild detergent or soap solution for best
results. Abrasive cleaners could scratch the finish
of your unit, marring it’s appearance and making
it susceptible to dirt accumulation. DO NOT use
abrasive cleaners or cleaners/sanitizers containing
chlorine, iodine, ammonia or bromine chemicals
as these will deteriorate the stainless steel and
glass material and shorten the life of the unit. Use
nylon scouring pads. DO NOT use steel wool.
Oven Interior:
Clean The Racks And Rack Support Guides:
Open the doors and remove all wire racks and rack
support guides. Take them to the sink and thoroughly
clean in warm water with mild detergent or soap. Use a
nylon scouring pad or stiff nylon brush.
DO NOT USE STEEL WOOL.
Clean The Stainless Steel Interior:
Baked on splatter, oil, grease or discoloration on the
stainless steel inside of the oven may be removed with
stainless steel cleaner, or any other similar cleaning
agent. NEVER use vinegar or any corrosive cleaner. Use
only cleaners approved for stainless steel. NEVER use
cleaning solvents with a hydrocarbon base. NEVER use
a wire brush, steel or abrasive scouring pads, scraper,
file or other steel tools. NOTE: ALWAYS RUB THE
STAINLESS STEEL ALONG THE GRAINS.
Clean The Blower Wheel:
To clean the blower wheel, remove and immerse in
ammoniated water for 20 to 25 minutes. Then, scrub
it off with a small, stiff brush. The same procedure can
be followed for wire racks and rack supports. To remove
the blower wheel, loosen the set screws (2) on the hub
of the blower wheel and tighten the 3/8” wheel puller
bolt (supplied) in center of hub (See Fig. 1).
Clean The Porcelain Interior:
Porcelain enamel interiors are designed to be as
maintenance free as possible. However, for best results,
the oven should be cleaned regularly. Enameled
interiors can be easily cleaned with oven cleaners. Keep
cleaning fluids away from electrical wires, light sockets,
switches and control panel.
Oven Exterior:
Clean The Exterior Stainless Steel:
To remove normal dirt or product residue from
stainless steel, use ordinary soap and water (with or
without detergent) applied with a sponge or cloth. Dry
thoroughly with a clean cloth. Never use vinegar or
corrosive cleaner. Do not use chorine based cleaners.
To remove grease and food splatter or condensed
vapors that have baked on the equipment, apply
cleaners to a damp cloth or sponge and rub cleanser
on the metal in the direction of the polished lines on
the metal. Rubbing cleanser as gently as possible in
the direction of the polished lines will not mar the finish
of the stainless steel. To remove discoloration, use a
non-abrasive cleaner. NEVER use a wire brush, steel or
abrasive scouring pads, scraper, file or other steel tools.
Never rub with a circular motion.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Figure 1: Cleaning The Blower Wheel
Servicing:
NOTICE
This appliance must be serviced by an authorized
service agent.
(1) Power supply to the unit must be disconnected
before any service is performed.
(2) Most of the service on the unit can be performed
from the front and/or control panel side.
(3) For proper servicing, access to the control panel
side of the unit will be required.
(4) It will be necessary to have access to the back of the
oven for service needs related to the electric power
supply.
(5) A system wiring diagram is provided in this manual
and on the back of the service panel on the right
side of the oven.
(6) All servicing should be performed by a factory-
authorized technician only.
(7) For proper maintenance and repairs, call the factory
toll free (800-431-2745) for an authorized service
agency in your area.
WARNING
RISK OF FIRE. When stacked two high maximum,
use stacking kit part # E3771A only.
CAUTION
This product, when stacked, has more than one
power-supply connection point. Disconnect all
power supplies before servicing.
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Figure 2: Open Rack Stand Assembly Instructions:
BCO-E & GDCO-E
Assembly Instruction
1. Place undershelf (6) between legs & secure with 1
1/4-20 UNC screws (4), flat washers (3) & 2 locknuts
(2). The holes for mounting the wire racks should be
toward the front of the oven.
2. Place open rack supports (1) between legs & secure
with 1/4-20 UNC screws (4), flat washers (3) & locknuts
(2).
3. Slide wire rack supports (5) into position using the holes
in the undershelf (6) as a guide.
Item P/N Description Quan
1 21818232 Support, Open Rack 2
2 770504 Lock Nut 1/4-20 12
3 8519600 Washer, Flat 1/4” 12
4 8208200 Screw, 1/4-20 x 3/4” 12
5 21816807 Support, Wire Rack 2
6 21818220 Undershelf, Gas Oven 1
Item 1
Item 2
Item 3
Figure 3: Stacking Instructions For: BCO-E & GDCO-E Convection Ovens
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Figure 4: Leg Assembly Instructions - Model: BCO-E & GDCO-E
Item P/N Description
1 21796810 Weldment, Oven Leg
2 8633102 Caster, 5” Swivel W/Top Plate
3 8227700 Hex Hd 5/16-18 X 3/4 Bolt #5 Zn
4 8509300 Washer, Flat SAE, 5/16
5 8435000 Hex-nut 5/16-18
6 82447-00 Hex Hd. 3/8-16 X .750 #5
7 8633101 Caster, 5” Swivel W/Plate & Brake
Item P/N Description
1 21796810 Weldment, Oven Leg
2 8633515 Foot Insert, Adjustable
3 8227700 Hex Hd 5/16-18 X 3/4 Bolt #5 Zn
4 8509300 Washer, Flat SAE, 5/16
5 8435000 Hex-nut 5/16-18
6 82447-00 Hex Hd. 3/8-16 X .750 #5
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
HELPFUL HINTS
PROBLEM CAUSE SOLUTION
Food browns unevenly Improper heating temperature. Preheat until desired temperature is reached.
Aluminum foil on rack or oven bottom. Remove foil.
Several pans crowded together. Center pans on racks, or leave more space between all pans and
Baking pans too large. Use smaller pan.
Baking pan dark or glass. Lower oven temperature 25°F (-3.8°C) for this type of pan.
Temperature too low Increase temperature
Time too short Increase bake time
Food dries before browning Oven temperature too high Lower oven temperature
Oven door opened too frequently Check food a minimum number of times.
Cookies too brown Oven temperature too high Lower oven temperature
Dark cookie sheet Use light, shiny cookie sheet.
Pans too deep Use a cookie sheet (not a baking pan).
Cookies too flat Hot cookie sheet Allow cookie sheet to cool between batches.
Fan is set on high Speed Set fan to low speed
Cake too brown on bottom or crust
forms on bottom
Cakes have light outer color Thermostat set too low. Raise temperature
Cake settles slightly in the center. Bake time too short or bake temperature too low. Bake longer or raise oven temperature slightly. Do not open doors
Cake ripples Overloading pans or batter is too thin Reduce pan loads. Thicken batter.
Cakes are too coarse Thermostat set too high. Lower oven temperature.
Pies have uneven color Too many pies per rack. Reduce number of pies per rack or eliminate use of bake pans.
Cupcakes crack on top Thermostat set too high. Lower oven temperature.
Meats are browned & not done in
the center
Meats are well done and not
browned
Meats develop hard crust Thermostat set too high. Reduce temperature or place pan of water in oven
Oven temperature too high. Lower temperature; if using glass or dark pan, lower 25°F (-3.8°C)
Thermostat set too high. Lower oven temperature and roast longer.
Thermostat set too low. Raise temperature. Limit amount of moisture.
Fan is set on high speed Set fan to low speed
oven walls.
to oven for long periods.
TROUBLESHOOTING CHART
PROBLEM CAUSE SOLUTION
No heat Oven has no electrical power Check electrical supply.
Power switch on control panel is off. Set the control panel to COOK or OVEN ON.
Doors are open. Close doors.
Oven does not come to ready. The oven has not reached preheat temperature. Wait for oven to reach preheat temperature.
Internal problem with main temperature control. Call Bakers Pride
Convection fan does not run. Oven has no electrical power. Check electrical supply.
Circuit breaker tripped. Reset the breaker.
Doors are open Close doors.
Door switch Call Bakers Pride factory authorized service center
factory authorized service center
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ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Wiring Diagrams
Wiring Diagram – BCO-E & GDCO-E 208V/240V, 1 Phase (Dial Control)
Wiring Diagram – BCO-E & GDCO-E 208V/240V, 3 Phase (Dial Control)
16
ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Wiring Diagram – GDCO-E 208V/240V, 1 Phase (Push-Button Control)
Wiring Diagram – GDCO-E 208V/240V, 3 Phase (Push-Button Control)
17
ELECTRIC CONVECTION OVEN OPERATION MANUAL
OPERATING INSTRUCTIONS
Wiring Diagram–BCO-E & GDCO-E 230V/400V, 3 Phase, 4 Wire (Dial Control) - EXPORT
Wiring Diagram – Steam Injection 220V/240V 02/11/10 REV –
18
ELECTRIC CONVECTION OVEN OPERATION 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
19
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!
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