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
ELECTRIC CONVECTION OVEN OPERATION MANUAL
TABLE OF CONTENTS
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 flueadaptor 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).
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.
BCO-E, GDCO-E
Model |
KW |
Voltage |
Phase |
|
|
Amps |
|
Motor-50hz |
Motor-60hz |
|||
|
|
|
|
Line 1 |
Line 2 |
|
Line 3 |
N |
RPM (Low) |
RPM |
RPM (Low) |
RPM |
|
|
|
|
|
|
|
|
|
|
(High) |
|
(High) |
BCO-E, |
10.5 |
208 |
1 |
48 |
48 |
|
- |
- |
725 |
1425 |
850 |
1725 |
GDCO-E |
|
|
|
|
|
|
|
|
|
|
|
|
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 |
|
|
|
|||||
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.
NOTICE
Do not put a damper in the flue and do not connect a blower directly TO THE FLUE.
If the flue runs directly to the free air outside the building, use a wind deflector or a UL listed vent cap at the end of the pipe. Termination of the vent must be at least two feet above the highest part of the roof within ten feet. REF: AGACATALOG NO. Xh0474.
3
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 CheckRotary 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.
4
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.
5
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