Bakers Pride BPCV General Manual

RESTAURANT SERIES BAKERY DEPTH CONVECTION OVENS

Design Features

• Design Engineered Snorkel Style System with Anti­Static thermal Features.

• 90,000 BTU for high performance cooking and
production.

• Porcelainized interior for easy maintenance.

• Twelve rack positions with five racks.

• Durable ½ H.P. 2 speed motor.

• Dual Pane thermal glass for easy viewing.

• 50/50 doors, one hand opens both doors.

• Stainless steel front, sides and top.

• Stainless steel door gasket, for long lasting services.

• Two interior lights, with momentary switch.

• Stainless steel adjustable legs.

• 60 minute time with audible buzzer.

• Available with cook-n-hold programmable

controls

Options & Accessories

• Cook-n-Hold feature

• One glass door each

• Stainless steel bottom shelf & rack supports

• Stainless steel shelf only

• Extra oven racks

• Casters

Standard Features

The Restaurant Series Bakery Depth Convection
Ovens feature stainless steel exterior, porcelain
interior, interior lights, two-speed, high-low fan,
4-second cycle hot surface ignition system and
cool to the touch knobs.

Options include Cook-n-Hold Feature; stainless
steel solid doors available; stainless steel
bottom shelf & rack supports; extra oven rack

Bakers Pride Food Service Equipment • 729 Third Ave • Dallas, Texas 75226 • 800.431.2745

www.bakerspride.com

Certifications

Revised 022311

RESTAURANT SERIES BAKERY DEPTH CONVECTION OVENS

PRODUCT SPECIFICATIONS

Construction:

Heavy gauge steel construction. Stainless steel top, sides panels
and front.

Clearance: For use only on non-combustible surfaces. Legs or
stands are required for non-combustible floors; or 2 over-

hang is required when curb mounted. Provide 0” clearance

from non-combustible surfaces and 4” from back, 10” from
sides from combustible surfaces.

Gas Information:

Manifold pressure is 5.0”W.C. or natural gas o 10.0” for
propane gas. Manifold size is ¾” NPT. ¾” pressure regulator

supplied with equipment to be installed at time of
connection.

Must specify type of gas and elevation if over 2000 ft. when
ordering.

Electrical Requirements:

• 120 Vac, 1ph 60hz 6.5 amps max (per oven)

• Two speed motor ½ h.p. 1725/1140 RPM.

Dimensions:

BPCV-1: 40W X 62H X 46D
BPCV-2: 40W X 74 1/2H X 46D

BTU:

BPCV-1: 90,000
BPCV-2: 180,000

Shipping:

BPCV-1: 500 lbs
BPCV-2: 1000 lbs

Freight Class: 85

FOB: Standex Dock

Bakers Pride Food Service Equipment • 729 Third Ave • Dallas, Texas 75226 • 800.431.2745

www.bakerspride.com

Revised 022311