Bakers Pride FC-816 User Manual

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Page 1

BAKERS

PRIDE

30 Pine Street • New Rochelle • New York • 10801

914 / 576 - 0200 914 / 576 - 0605

1 - 800 - 431 - 2745

www.bakerspride.com

fax US & Canada web address

DESIGN & INSTALLATION

GUIDELINES

IL FORNO CLASSICO

MODELS: FC-516, FC-616 AND FC-816

CERTIFIED

P/N FCIG 8/05

Page 2

FC-616 Stacked On Y-600

DSP STYLE WITH SKIRTS

Side Access Covers

Push-Pull Rod Knobs

Removable Flue Cover

Lintel Plate/Plate Shelf

Push-Pull Rod Knobs

Hinged Control

Panel Doors

Side Skirt

Bake Chamber Door

Upper Combustion

Chamber Door

Lower Combustion

Chamber Door

Front Skirt

Page 3

TABLE OF CONTENTS

ITEM SKETCH PAGE

SPECIFICATION / ORDER GUIDE CHECK LIST 4

SPECIFICATION SHEETS 5-8

Single Ovens 5, 6

Double Ovens 7, 8

GETTING STARTED 1-4 9-12

PLAIN 'AS IS' 513

DECORATIVE-TRIM INSTALLATION GUIDELINES 6 13

“DSP” STYLE INSTALLATION GUIDELINES 7, 8 14

TRADITIONAL INSTALLATION INSTRUCTIONS 15-30

General Instructions (Building a Facade) 9 15

Ventilation of an Architecturally Enclosed Gas Fired Oven 10 16, 17

Ventilation, Air Supply & Fire Protection 11, 12, 13 18-21

Single Unit with Front Mounted Controls 14 22, 23

Single Unit with Side Mounted Controls 15 24, 25

Double Unit with Front Mounted Controls 16 26, 27

Double Unit with Side Mounted Controls 17 28, 29

Recommended Rear Clearances All Models 18 30

Page 4

SPECIFICATION / ORDER GUIDE CHECK LIST

Date:

Dealer Name:

Project Name:

P. O. Number:

Signature:

How do you intend to finish/build-in your oven(s)? (Choose One)

As Is / Decorative Exterior Trim DSP Style - Apply tile/stone directly on to oven(s) Traditional - Building a facade/enclosure

Il Forno Specification/Order Check List

MODEL (Choose One)

FC-516 Single

FC-616 Single

FC-816 Single

FC-516/D-125 Double

FC-516/DS-805 Double

FC-616/Y-600 Double

FC-816/Y-800 Double

Hinged Control Panel Door (Choose One)

Front Mounted Side Mounted

Hinged Control Panel Door (Choose One)

Black Powder Coated Stainless Steel

Lower Combustion Chamber Door (Choose One)

Black Powder Coated Stainless Steel

Removable Flue Cover (Choose One)

Black Powder Coated Stainless Steel

Automatic Oven Starter (Optional)

Allows operator to establish automatic oven start & stop times

Yes No

Brick Lining (Highly Recommended)

Yes No

Lower Oven Of Stacked Installation Specification/Order Check List

Lintel Plate/Plate Shelf (Choose One)

Provided by customer to cover with tile, stone, etc. (1” lower than cook/bake surface)

Covered by factory in stainless steel ready to use (same height as cook/bake surface)

Gas Type (Choose One)

Natural Gas L.P. Gas

Electric Type (Choose One)

115 volts, AC 240 volts, AC

Casters (Set of 4)

Not suitable for DSP style finish with skirts

Yes No

Hinged Control Panel Door (Choose One)

Front Mounted Side Mounted

Hinged Control Panel Door (Choose One)

Black Powder Coated Stainless Steel

Lower Combustion Chamber Door (Choose One)

Black Powder Coated Stainless Steel

Bake Chamber Door (Choose One)

Black Powder Coated Stainless Steel

NOTE: See specification sheets for additional options & accessories.

Automatic Oven Starter (Optional)

Allows operator to establish automatic oven start & stop times

Yes No

Gas Type (Choose One)

Natural Gas L.P. Gas

Casters (Set of 4)

Not suitable for DSP style finish with skirts

Yes No

Page 5

BAKERS

PRIDE

SPECIFICATION SHEETS

IL FORNO CLASSICO

Job ____________ Item # ___________

GAS DECK OVENS

SINGLE DECK MODELS

Model FC-516 Model FC-616 Model FC-816

STANDARD FEATURES

Model FC-616

SPECIFICATIONS

The BAKERS PRIDE IlForno Classico combines the ambiance of a traditional old world brick oven with the convenience, control and precision of modern technology, and is perfect for display kitchens and exhibition cooking.

The Il Forno Classico features a steel-reinforced, arched open hearth up to 32" wide (813mm) a visible 20,000 BTUH open flame burner for ambiance and additional top heat with a large lintel plate/landing shelf for ease of operation. Another 120,000 BTUH gas dual burner provides thermostatically controlled temperatures with independent, operator-controlled top & bottom heat control dampers and micro slides for perfectly balanced results.

The Il Forno Classico is designed and engineered to be used either as-is, or finished and trimmed with brass, copper, etc. for an elegant high-tech presentation, or finished DSP-style with tile, stone or thin brick applied directly to the oven exterior, or built-in behind a decorative facade of brick, stone or tile for an old-world look.

The Il Forno Classico is available in three sizes to meet your space requirements and may be stacked on our standard deck ovens for increased capacity & production in limited spaces. Designed and engineered to fit through a standard door opening, the Il Forno is assembled on-site thus eliminating the need forheavy equipment and cranes.

Standard features include removable 1 1/2" (38mm) thick hearth baking decks, 300°-650°F (149°-343°C) throttling thermostat, removable front mounted flue for easy access for installation of hearth decks, optional brick lining & maintenance, front or side mounted controls behind an extra large black powder-coated access panel, rear gas & electrical connections, combination gas control valve, slide-out flame diverters for even heat distribution, fully insulated, spring- balanced doors and heavy duty, 7-gauge steel legs in a variety of heightswith or without casters.

Interior oven frame is constructed of 1/4" (6mm) heavy-duty angle iron, completely welded to form a single unitized section. The oven body and lining are then welded to the oven framework. Oven interiors are manufactured of high-heat resistant 16-gauge aluminized steel.

with casters.

140,000 BTUH total in natural or LP gas

( not available in LP gas)CE

Stackable with traditional deck ovens

120V, 15 amp igniter with cord & plug

300°-650° F (149°-343°C) throttling thermostat

Top & bottom heat control dampers & micro-slides

Combination gas controls with valve, regulator & safety pilot

Front or side mounted controls

Rear gas & electrical connections

Heavy-duty, slide-out flame diverters

1 1/2" (38mm) thick hearth baking decks

Black, powder-coated combustion chamber & control access doors

Custom hard wood handles

Skirts provided on DSP style ovens only

Spring balanced combustion chamber door

7-Gauge legs with casters (Casters not provided on DSP style ovens)

Fully insulated throughout

1 Year limited part and labor warranty

OPTIONS & ACCESSORIES

Brick lining foradditional top heat & quicker recovery Natural Wood smoke essence boxes Eye Brow style exhaust hood Custom height legs All seamless stainless steel finish with stainless steel doors

and stainless lintel plate Stonefinishing kits 2 1/2"thick fire bricks 240V electrical connection Remote controls for booster burner Automatic oven starter On-site training &chef support

CERTIFICATIONS

CERTIFIED

BAKERS

PRIDE

BAKERS PRIDE OVEN COMPANY, INC. 30 Pine Street, New Rochelle, NY 10801 914/576-0200 • 1-800-431-2745 • fax 914/576-0605 www.bakerspride.com

Continuous product improvement is a policy of Bakers Pride Oven Company. Therefore, specifications and design are subject to change without notification

Page 6

ALL DIMENSIONS NOMINAL

SHIPPING INFORMATION

Shipping Weight Carton Dimensions Crate Size

Model Lbs. Kilos Inches mm Inches mm Inches mm Feet Meter

FC-516 1588 720 40 1016 74 1880 62 1575 105 3.0

FC-616 1925 873 40 1016 84 2134 69 1753 133 3.7

FC-816 2155 978 40 1016 88 2236 69 1753 139 3.9

Shipping Class #70 Hearth Decks and Legs ship in separate cartons For DSP style installations, 36 legs are provided without casters

SPECIFICATIONS

Oven Deck Arched Opening

Model Inches mm Inches mm Decks Inches mm Inches mm Inches mm Inches mm

FC-516 64 1/4 1657 43 1092 1 48 1219 36 914 24 610 10 254

FC-616 78 1981 43 1092 1 60 1524 36 914 32 810 10 254

FC-816 84 2134 51 1295 1 66 1676 44 1118 32 810 10 254

Width A Depth B # Width D Depth E Width Height

BAKERS PRIDE OVEN COMPANY, INC.

BAKERS

PRIDE

30 Pine Street, New Rochelle, NY 10801 914/576-0200 • 1-800-431-2745 • fax 914/576-0605 www.bakerspride.com

Width Depth Height Cubic Cubic

POWER SUPPLY

Model Gas Type BTUH KW Connection Voltage

FC-516 Natural 140,000 41.03 3/4 120 FC-616 Natural 140,000 41.03 3/4 120 FC-816 Natural 140,000 41.03 3/4 120

certification not available in L.P. Gas

Each oven requires separate gas connections

MINIMUM CLEARANCES

Non-Combustible Combustible

Construction Construction

Inches mm Inches mm

Right 0 0 1 25 Left 0 0 3 76 Rear 2 51 3 76 Front Flue Area Enclose with Non-combustible materials

Continuous product improvement is a policy of Bakers Pride Oven Company. Therefore, specifications and design are subject to change without notification

Page 7

IL FORNO CLASSICO

BAKERS

PRIDE

Model FC-616/Y-600DSP

with optional casters

SPECIFICATIONS

The BAKERS PRIDE II Forno Classico combines the ambiance of a traditional old world brick oven with the convenience, control and precision of modern technology, and is perfect for display kitchens and exhibition cooking.

The IIForno Classico features steel-reinforced, archedopen hearth up to 32" wide (813mm) witha visible 20,000 BTUH open flame burner for ambiance and additional top heat with a large lintel plate/landing shelf for easeof operation.Another 120,000 BTUH gas dualburner provides thermostatically controlled temperatures with independent. operatorcontrolled top & bottorn heat control dampers and micro slides for perfectly balanced results.

The IlForno Classico is designed andengineered to be used eitherasis, or finished and trimmed with brass, copper, etc. for an elegant hightech presentation, or finished DSP-style with tile, stone or thin brick applied directly to the oven exterior, or built-in behind a decorative facade of brick,stone ortile for anold-world look.

The II Forno Classico is available in three sizes to meet your space requirements and may be stacked on our standard deck ovens for increased capacity & production in limited spaces. Designed and engineered to fit through a standard door opening, the II Forno is assembled on-site thus eliminating the need for heavy equipment and cranes.

Standard features include removable 1 1/2" (38mm) thick hearth baking decks, 300°-650°F (1490 -343°C) throttling thermostat. removable front mounted flue for easy access for installation of hearth decks, optional brick lining & maintenance, front or side mounted controls behindan extra large black powder-coated access panel, rear gas & electrical connections, combination gas control valve, slide-out flame diverters for even heat distribution, fully insulated, springbalanced doors and heavy duty, 7 -gauge steel legs in a variety of heights with orwithout casters.

Interior ovenframe is constructed of 1/4"(6mm) heavy-duty angle iron, completely welded to form a single unitizedsection. Theoven bodyand lining are then welded to the oven framework. Oven interiors are manufactured of high-heatresistant 16-gaugealuminized steel.

Job ____________ Item # ___________

GAS DECK OVENS

DOUBLE DECK MODELS

Model FC-516/ D-125 Model FC-516 / DS-805 Model FC-616/ Y-600 Model FC-816 / Y-800

STANDARD FEATURES

Up to 265,000 BTUH total in natural or LP gas Stackable with traditional deck ovens 120V, 15 amp igniter with cord & plug 300° -650° F (149°-343°C) throttling thermostat Top & bottom heat control dampers & micro-slides Combination gas controls with valve, regulator & safety pilot Side or front mounted controls Rear gas & electrical connections Heavy-duty, slide-out flame diverters 1 1/2" (38mm) thick hearth baking decks Black, powder-coated combustion chamber & control access doors Custom hard wood handles Skirts provided on DSP style ovens only Spring balanced combustion chamber door 7 -Gauge legs with casters

(Casters not provided on DSP style ovens)

Fully insulated throughout 1 Year limited part and labor warranty

OPTIONS & ACCESSORIES

Brick lining for additional top heat & quicker recovery Natural Wood smoke essence boxes Eye Brow style exhaust hood Custom height legs All seamless stainless steel finish with stainless steel doors

stainless lintel plate Stone finishing kits 2 1/2" thick fire bricks 240V electrical connection Remote controls for booster burner Automatic oven starter On-site training & chef support

CERTIFICATIONS

CERTIFIED

( not available in LP)

and

BAKERS

PRIDE

BAKERS PRIDE OVEN COMPANY, INC. 30 Pine Street, New Rochelle, NY 10801 914/576-0200 • 1-800-431-2745 • fax 914/576-0605 www.bakerspride.com

Continuous product improvement is a policy of Bakers Pride Oven Company. Therefore, specifications and design are subject to change without notification

Page 8

ALL DIMENSIONS NOMINAL

SHIPPING INFORMATION

Shipping Weight Carton Dimensions Crate Size

Model Lbs. Kilos Inches mm Inches mm Inches mm Feet Meter

FC-516 1588 720 40 1016 74 1880 62 1575 105 3.0

FC-616 1925 873 40 1016 84 2134 69 1753 133 3.7

FC-816 2155 978 40 1016 88 2236 69 1753 139 3.9

Width Depth Height Cubic Cubic

SPECIFICATIONS

Oven Deck Arched Opening

Model Inches mm Inches mm Decks Inches mm Inches mm Inches mm Inches mm Inches mm Inches mm

FC-516/D-125 64 1/4 1657 43 1092 2 48 1219 36 914 29 737 12 305 24 610 10 254

FC-516/DS-805 25 635 16 407 24 610 10 254

FC-616/Y-600

FC-816/Y-800 84 2134 51 1295 2 66 1676 44 1118 25 635 16 407 32 810 10 254

BAKERS

PRIDE

Width A Depth B # D E F G Width Height

64 1/4 1657 43 1092 2 48 1219 36 914

78 1981 43 1092 2 60 1524 36 914 25 635 16 407

BAKERS PRIDE OVEN COMPANY, INC. BAKERS PRIDE OVEN COMPANY, INC.

30 Pine Street, New Rochelle, NY 10801 30 Pine Street, New Rochelle, NY 10801

914/576-0200 • 1-800-431-2745 • fax 914/576-0605 914/576-0200 • 1-800-431-2745 • fax 914/576-0605

www.bakerspride.com www.bakerspride.com

Continuous product improvement is a policy of Bakers Pride Oven Company.

Therefore, specifications and design are subject to change without notification

POWER SUPPLY

MINIMUM CLEARANCES

Page 9

GETTING STARTED

Thank you for choosing a Bakers Pride Il Forno Classico oven. We recommend you thoroughly read and consider steps #1 thru #7 prior to designing your kitchen and prior to ordering your oven(s). We also recommend that you thoroughly read and understand these installation guidelines prior to installing your new oven(s).

Step #1 Choose which oven size isright for you. Il Forno Classico is available in 3 sizes.

STEP #1

MODEL DESCRIPTION DECK SIZE NO. OF DECKS CAPACITY

FC-516 Single Deck Il Forno Oven 48” x 36” 1 4 each 16” Pizzas FC-616 Single Deck Il Forno Oven 60” x 36” 1 6 each 16” Pizzas FC-816 Single Deck Il Forno Oven 66” x 44” 1 8 each 16” Pizzas FC-516/D-125 Il Forno stacked on D-125 48” x 36” 2 8 each 16” Pizzas FC-516/DS-805 Il Forno stacked on DS-805 48” x 36” 2 8 each 16” Pizzas FC-616/Y-600 Il Forno stacked on Y-600 60” x 36” 2 12 each 16” Pizzas FC-816/Y-800 Il Forno stacked on Y-800 66” x 44” 2 16 each 16” Pizzas

Choose single, or double deck for increased capacity and production through put.

Refer to individual specification sheets for more details.

1A SINGLE DECK IL FORNO

Step #2 Choose front-mounted or side-mounted control panel(s). The exterior finish style and location of

STEP #2

controls often work together to create the “look” you want.

1B IL FORNO STACKED

2A SINGLE OVEN W/FRONT-MOUNTED CONTROLS 2B DOUBLE UNIT W/SIDE-MOUNTED CONTROLS

Page 10

Step #3 Decide how you intend to “finish” or “build-in” your oven(s) prior to ordering. Installation instructions

STEP #3

are available for each “finish” style. There are four basic styles: 1, 2, 3, 4.

3A PLAIN “AS-IS” - STYLE 1

Plain, AS-IS ready to use. No decorative finish. Available with standard front or all stainless steel exterior.

3C DSP - STYLE 3

3D TRADITIONAL - STYLE 4

3B DECORATIVE TRIM - STYLE 2

Finish your oven with decorative trim-pieces of brass, copper, tile etc., in standard front or all stainless steel exterior.

Skirts

“DSP” Style. Stone, tile, thin brick or other masonry finish is applied directly to the oven exterior. Skirts provided, casters excluded.

Traditional - “built-in”. Involves building a facade over the front, or front and side(s) or around all four sides. The facade is finished in brick, stone, tile, marble or materials of choice. Push-Pull rod extensions provided.

Page 11

Step #4 Ventilation: Choose either a canopy or eye-brow style hood. (DO NOT direct vent anIl Forno Classico).

STEP #4

See pages 18-21 for ventilation details.

Canopy Style Hood

Eye-brow Style Hood

See pages 18-21 for ventilation details.

Single Unit

Double Unit

NOTE: Minimum clearance may be reduced when using UL listed hood assemblies and installed in accordance with the terms of the listing and the manufacturer instructions. Consult NFPA standard number 96 and local codes concerning ventilation requirements and fire extinguishing system requirements.

Page 12

Step #5 Choose gas type: Natural or L.P. Gas.

STEP #5

STEP #6

Step #6 Choose electric type: 120V or 240V.

Step #7

STEP #7

! ! ! ! ! ! ! !

Provision of 115 Volts AC, 15 Amps electric supply for the booster burner ignition control systems must be made. (Optional 240VoltsAC available).

Choose options and accessories

Casters - Set of 4.

NOTE: DO NOT

Brick lining - highly recommended for top heat intensity and quicker recovery.

Natural wood essence smoke boxes.

Automatic oven starter.

Remote controls for booster burner.

Combustion chamber door in stainless steel or black powder coated with hard wood handles.

Hinged control panel access door in stainless steel or black powder coated.

Removable flue cover in stainless steel or black powder coated.

Black powder coated doors and flue may be mixed or matched with stainless steel doors and flue on special request.

Provision for restraints on the legs with casters must be made.

use casters with DSP style built-in ovens as the casters interfere with the skirts.

Other Key Provisions And Notes

! !

Emergency gas shut off valve in an easily accessible location must be provided by the customer.

Units must be electrically grounded to conform to the National Electric Code ANSI/NFPA#70 and/or local codes.

Gasoline or other flammable vapors and liquids should never be stored in the vicinity of the unit.

BE SPECIFIC WHEN ORDERING

Page 13

PLAIN “AS-IS” STYLE INSTALLATION

Your IL FORNO CLASSICO oven(s) may be used “asis” without decorative finishes or architecturally designed facades. For best-looking results consider your preference for stainless steel doors or black powder coated doors with wood handles and other exterior finish options.

Oven(s), decks and legs are shipped in separate cartons. Uncrate, attach legs, install decks then connect gas and electric utilities. Refer to operating instruction manual for details .provided with oven(s)

DECORATIVE TRIM STYLE INSTALLATION

5 PLAIN “AS-IS” STYLE

Plain, AS-IS ready to use. No decorative finish. Available with standard front or all stainless steel exterior.

Rather than 'building-in' your oven(s) or applying masonry finishes directly to the oven(s) exterior, consider finishing your oven(s) with decorative trimpieces of brass, copper, powder-coated colored trim or L-shaped tile pieces.

For best looking results, consider an all stainless steel exterior finish. Control panel access cover, combustion chamber door and flue-front may be ordered in black-powder-coated finish or stainless steel.

Metal trim pieces are fastened by the foodservice equipment contractor directly to the oven exterior using 3/8” to 1/2” sheet metal screws. Pre-drill holes for best results.

The design is only limited by your imagination. Consider finishing the lintel plate with matching materials, tile, stone or stainless steel. Stainless steel lintel plate provided when ordering the all stainless exterior option.

Disclaimers: Continuous product improvement is a policy of Bakers Pride. Therefore specifications and designs are subject to change without notice. Ultimately, the proper design and execution of any appliance installation is the responsibility of the property owner. That party or their representative is expected to engage the service of a qualified professional to carry out that responsibility. This includes matters of compliance with local codes. The above information is provided as guidelines to the installation professional. Job site conditions vary considerably, and therefore Bakers Pride Oven Company can assume no responsibility or liability for the proper installation and operation of the gas-fired appliance. The above assumes certain conditions, which are specified. A quality professional may modify these recommendations as job site conditions dictate. For example, 70°F air is assumed.

6 DECORATIVE TRIM STYLE

Finished with decorative trim-pieces of brass, copper, tile etc. In standard front or all stainless steel exterior.

Page 14

DSP STYLE INSTALLATION

Anyone with some experience laying tile should be able to complete this project with relative ease.

Step #1 Uncrate oven(s), set in place.

Step #2 Attach front sheet metal skirt (provided) by drilling holes in oven legs using pre-punched holes in sheet

metal skirt as a template.

NOTE:

Step #3 Secure skirt using sheet metal screws.

Step #4 If you plan on finishing the oven sides with tile, etc, follow steps #2 and #3 for side skirts.

Bottom flange on skirt faces outward.

Step #5 Fasten 3/8” thick fire resistant “Wonder Board” (7mm) to oven front (and sides if appropriate) using 1/2” to

5/8” sheet metal screws. When finishing Lintel Plate, thinner “Wonder Board” and shorter screws may be necessary.

NOTE: “

Step #6 Attach tile, stone, thin-brick or the material of choice over “Wonder Board” using either a latex/polymer

based high-heat ceramic thin-set mortar, “spec” mix mortar or type “S” mortar. Best results will be achieved using tile, etc. no more than 5/8” thick.

NOTE:

Step #7 Consider L-shaped tile or brick trim pieces along front vertical corners and top edges of oven front and side

to complete a finished look.

Step #8 Grout between brick joints. It is best to allow the thin-set mortar to dry over night prior togrouting.

Step #9 Allow grout to dry for 24 hours prior to starting ovens.

NOTE: Wonder Board equivilents; Harde Backer Board, various trade names.

Wonder Board” must be cut to fit. Allow access for push-pull rod holes, oven control access

doors and combustion and bake chamber doors.

Start at the floor and work up to top of oven. Cut stone, etc. to fit as required based on your design and to create the look you want.

7 FC-616 DSP WITH TILEWORK

8 FC-616 STACKED ON Y-600 WITH TILEWORKDSP

Page 15

TRADITIONAL INSTALLATION

Building a Facade:

The facade may consist of a front only, front and one side, front and two sides or all four sides. Generally the facade is framed with metal studs, then covered with fire-resistant “Wonder Board” and decorated with tile, brick, masonry or material of choice. Check with local health department and building codes for local requirements.

Before Proceeding:

Note that provisions must be made in the facade for access to the control panel cover, push-pull rods, arched opening, combustion chamber door(s), service panels and electrical and gas connections. Provisions must be made for air movement in architecturally enclosed structures. Instructions on the following pages.

Step #1 Uncrate oven(s), set in place.

Step #2 Build a metal-stud frame. Work around your oven(s) allowing provisions for air movement and access

requirements (described on following pages).

Step #3 Fasten 3/8” (7mm) “Wonder Board” to oven metal-stud framework using sheet metal screws.

Step #4 Attach tile, stone, marble, thin brick or finish of your choice over Harde Backer Board using a latex/polymer

based high-heat resistant ceramic thin set mortar. Start at the floor and work up to the top of facade enclosure. Cut tile, etc to fit as required based on your design and to create the look you want.

Step #5 Grout between tile/stone joints. It is best to allow thin set mortar to dry overnight prior to grouting.

Step #6 Allow grout to dry for 24 hours prior to starting oven(s).

9 BUILDING A FACADE

Helpful Hints

Control Panel Cover(s), Thermostat(s) and Service Panels:

Frame around Control Panel Cover(s) with metal studs. Studs may be placed directly against oven exterior.

Combustion Chamber Door(s):

Leave Exposed for easy access.

Push-Pull Rods:

Provide 1” or less diameter holes in facade so holes are covered by push-pull rods.

Lintel Plate(s):

Leave lintel plates exposed and cover lintel plate with marble, tile, etc for good looks and to provide flush landing shelf. (Lintel plate is 1” lower than deck height).

NOTE: See DSP style installation for lintel plate finish instructions and compensate as required.

Side Access Cover

Top Enclosure

Opening

Metal Studs

Wonder Board

Front Facade

(Brick, Tile, etc)

Push-Pull Rod

Openings

Lintel Plate

Baking Chamber

Access Opening

Combustion Chamber

Access Opening

Bottom Enclosure

Openings

Note: This illustration is intended as a general guide for facade construction. It is not intended to represent specific layout & design but rather to convey the construction process. Dimensions are nominal-Not to scale.

Page 16

VENTILATION OF AN ARCHITECTURALLY ENCLOSED GAS FIRED OVEN

This applies to the FC series ovens initially, but also to FC “stacks” as well as any other enclosed installations. A four walled “room” around the oven is anticipated, with a ventilation hood as the room’s “ceiling”.

(This four-walled room is selected for this discussion as an easily defined, “worst case” scenario. A more ideal installation is enclosed on only one, two or three sides, which face the public space of the restaurant. The back and one or two sides are open to the kitchen and/or other working spaces).

AIR VOLUME REQUIRED

The purpose of ventilation is to remove bi-products of combustion, remove grease laden vapors,limit thetemperatures within the enclosure and to provide fresh air for combustion. The combustion air volume is included in the larger volume required for temperature controlling the space, therefore only a single calculation is required.

VOLUME REQUIRED (CFM) = RATED INPUT (BTUH) / 105

e.g. The air required for an FC-816 stacked with aY-800is 2,476 CFM ( = 260,000 BTUH / 105 ).

This assumes: (1) 70°F air entering the enclosure, (2) the oven runs at an average of 70% of its rated input during peak business hours and (3) 25% “stack losses” are discharged directly to the top of the enclosure or are removed from the enclosure by a chimney connection.

AIR OPENINGS TO THE ENCLOSURE

At least three total openings must be provided in the enclosure to allow the oven within the enclosure to properly breathe. Additional openings are acceptable. manufacturer.If theratings are not known, assume 25% free area for wood louvers and60% free area for metal louvers and grilles.

TOP OPENING(S)

At least one opening must be provided. The top opening(s) prevents pressure differences from developing over the height of the enclosure. Provide an opening of one square inch free area per 1,000 BTUH of RatedInput:

Top Opening Free Area (sq in) = Rated Input (BTUH) / 1000.

e.g. The top opening for a FC-816 stacked with a Y-800 is 260 sq in (=260,000 BTUH / 1,000). opening should be within (12”) twelve inches of the bottom edge of the ventilation hood.

BOTTOM OPENING(S)

At least one opening must be provided. The bottom opening(s) provides the bulk of the ventilation air to the space. Enough area must beprovided to limit the entering air velocity to five feet per second. The calculation:

Bottom Opening Free Area (sq in) = Rated Input (BTUH) / 219

e.g. The bottom opening for an FC-816 stacked with aY-800is 1,187 sq in (=260,000 BTUH / 219). The same discussion regarding louvers and grilles applies. The Bottom opening, or openings, should be planned to distribute air uniformly about the lower portion of the enclosure. The bottom edge of the bottom opening (s) should be within twelve inches of the floor of the enclosure.

Louvers and grilles typically have free area ratings provided by their

The top edge of this

CLEARANCES

Within the enclosure the normal clearances for safety and service should be maintained. Additionally the floor area of the enclosure should be at least equal to the “footprint” area of the oven plus the Bottom Opening Free Area. This limits the vertical air velocities inside the enclosure to the same five feet per second.

e.g. FC-816 stacked with Y-800......51” deep x 84” wide = 4,284 sq in

Add the bottom free area: 1,187 sq in (Roughly4 1/2” all around)

Total 5,471 sq in (38sq ft) [Roughly 60” x 93”]

Page 17

When building a 4-walled facade, or room aroundthe oven(s),provisions mustbe madein the facade/enclosure for the free and uninterupted air movement to the interior of enclosed installations from the room outside the enclosure.

Sq in =

Input

219

CFM=

12” Max.

Input

105

AIR SUPPLY & VENTILATION

Models Enclosure Openings (Top) Enclosure Openings (Bottom)

FC-516/FC-616/FC-816 140 SQ.IN(903 SQ.cm) FD-516/FY-616/FY-816 260 SQ. IN(1675 SQ.cm)

Sq in =

Input

1,000

640SQ. IN (4,130 SQ.cm)

1,187 SQ. IN (7,660 SQ.cm)

12” Max.

NOTE: Refer to instructions on previous page.

* OPENINGS

IL FORNO CLASSICO

* TYPICAL OPENINGS SHOWN FOR A COMPLETELY

OPENINGS OF OTHER SHAPES MAY BE PROVIDED AT ANY OTHER SUITABLE LOCATION TO SERVE THE SAME PURPOSE.

ENCLOSED INSTALLATION.

Page 18

VENTILATION, AIR SUPPLY AND FIRE PROTECTION

All gas appliances must be ventilated. Proper air supply and ventilation is essential for effective operation. Consult NFPA (National Fire Protection Association) standard number 96 as well as local mechanical codes concerning ventilation requirements and potential fire extinguishing systems requirement in your area.

There are two basic methods for ventilating the IL FORNO CLASSICO; canopy style hood(s) or eye-brow style hood(s). The ILFORNO CLASSICO should not be direct vented althoughthe loweroven ina stacked installation may be direct vented.

Canopy Hood(s):

grease laden vapors. A Type II canopy is appropriate in most areas. Typically the canopy will extend beyond the footprint of the oven(s) by 4 to6 inches (102mm to 150mm) and be at least 78” from the floor (1950mm).

The distance between the grease removal device and the cooking surface shall be as great as possible but not less than 18” (458mm) and not greater than 30” (762mm), NFPA standard #96.

Low velocity hoods are recommended. High velocity hoods will pull too much heat from your oven(s) baking chamber causing inconsistencies in bake/cook performance (not enough top-heat and too much bottom heat).

Eye-Brow Hood(s):

Bakers Pride offers two models of eye-brow style hoods: Model #PB-24 for single IL FORNO CLASSICO ovens and model # PB-24S for IL FORNO CLASSICOstacked on D, DS or Y-Series deck ovens.

Refer to individual specification sheets for details. Hoods are shipped loose with mounting angle for installation by foodservice equipment contractor.

Exhaust Fans:

effectively removing bi-products of combustion, grease-laden vaporsand heat from your kitchen.

Exhaust fans are required and provided and installed by others in compliance with local mechanical code.

A properly designed canopy hood will remove heat as well as bi-products of combustion and

Will remove bi-products of combustion, grease-laden vapors and most heat from your oven(s).

An exhaust fan is required for all ventilation types. The exhaust fan will create a vacuum thus

Low-velocity fans are recommended. High volume exhaust fans will pull too much heat from your oven(s) baking chamber causing inconsistencies in bake/cook performance (not enough top-heat and too much bottom heat).

Fan sizing is determined by computing static air pressures at the hood entrance, the length of duct work (static pressure drops) and CFMs required for your particular oven(s). Contact your hood manufacturer or H.V.A.C. Contractor for specifications.

Air Supply

properly. For proper balance contact your local H.V.A.C. contractor.

Gas burners and pilot lights require sufficient air to operate properly. Do not place objectsover the oven vent exits and do not obstruct airflow to the ovens by placing objects in the rear, underor in front of your oven(s).

For minimum air-flow requirements of architecturally enclosed ovens refer to the “Traditional Built-in” section of this manual.

Make-up air must be supplied for replacement of air exhausted through all kitchen exhaust systems. Make-up air should be delivered through registers at ceiling height and distributed throughout the kitchen 75% to 80% of replacement air should be fresh, outside air, conditioned (heated or cooled) distributed directly into the kitchen with the remaining 20% to 25% allowed to flow into the kitchen from adjacent areas.

Fire Protection: Contact your local fire officials and refer to local mechanical codes for exact requirements in your area.

NFPA Standard No. 96 requires a fire extinguisher system for protection of the duct collar and plenum of nonwaterwash ventilators.

: Exhausted and make-up air must be properly balanced for your exhaust system and oven(s) to work

Page 19

11 AIR SUPPLY & VENTILATION (CANOPY STYLE HOOD)

For improved exhausting of heat, ventilation hood (supplied by customer) should extend at least 4” beyond arched opening in the front.

4 (102mm)

VENTILATION HOOD

(SUPPLIED BY CUSTOMER)

SEE NOTE

1 1/4 (30mm)

32 ½ (827mm)

REF.

CANOPY

STYLE

HOOD

17 (432mm)

6 (153mm)

Page 20

12 AIR SUPPLY & VENTILATION (MODEL PB-24 EYE-BROW HOOD)

No. 7 Mirror Finish

4 (102mm)

92 3/4 (2357mm)

Top of Ventilator

88 3/4 (2255mm)

A.F.F.

24 (608mm)

2 (51mm)

Stainless Steel Finish Back

No. 4 Finish

(1) Component Hardware

Firefighter Series Baffle type Grease Filters

(1) 16”H x 20”W Filters

Model #F60-1620 UL Classified

1 ½”x 1 ½”S/S

Mounting Angle

12 (304mm)

Removable Grease Cup

NOTE: Consult NFPA standard number 96 and local codes concerning ventilation requirements and fire extinguishing system requirements.

Page 21

13 AIR SUPPLY & VENTILATION (MODEL PB-24S EYE-BROW HOOD)

No. 7 Mirror Finish

4 (102mm)

98 1/4 (2495mm)

Top of Ventilator

94 1/4 (2393mm)

A.F.F.

24 (608mm)

2 (51mm)

Stainless Steel Finish Back

No. 4 Finish

(1) Component Hardware

Firefighter Series Baffle type Grease Filter

16”H x 20”W

Model #F60-1620 UL Classified

6” Flue Connection Flue Duct By E.C. or other prescribed contractor

1 ½”x 1 ½”S/S

Mounting Angle

12 (304mm)

Removable Grease Cup

NOTE: Consult NFPA standard number 96 and local codes concerning ventilation requirements and fire extinguishing system requirements.

Page 22

SINGLE OVENS WITH FRONT MOUNTED CONTROLS

WHEN BUILDING YOUR FACADE, PROVISIONS MUST BE MADE FOR ACCESSING THE FOLLOWING:

(SEE SKETCH 14, PAGE 21)

FRONT:

1. Hinged control access panel

2. Push-pull rods (2)

3. Arched opening and lintel plate

4. Combustion chamber door

LEFT SIDE:

1. Side service access panel (optional & recommended). Access to this panel eases potential service access to the valve, booster burner control, booster burner ignition module and thermostat. However all components may be accessed though front hinged controls access panel (difficult).

REAR:

1. Rear booster burner, flame sensor and igniter - Provision should be considered for potential service of these components. Following are 3 options: A. Rear access panel (recommended). B. Hinged or removable panel on the front of the facade to allow the removal of flue cover and

inserts. This provides greater access for a technician to service these components through the front of the oven (see drawing below).

C. Through the arched bake chamber entrance (difficult).

2. Electrical connection

3. Gas connection

4. Minimum clearance for Service Technician and/or for safe operation

VENTILATION, AIR SUPPLY AND FIRE PROTECTION:

OPTION “B” ACCESS TO BOOSTER BURNER

Insert

SEE INSTRUCTIONS ON PAGES 14-19.

Flue Cover

Insert

Lintel Plate

Page 23

SINGLE UNIT (WITH FRONT MOUNTED CONTROLS)

FC-516/DS-805/D125 65 1/4 (1657mm) FC-616 78 (1981mm) FC-816 84 (2134mm)

10 5/8 (269mm)

7 (179mm)

Hinged Control

Access Panel

21 ½ (546mm)

FC-516

3 3/4 (94mm)

FC-616/816

9 (229mm)

Push-Pull Knob

FC-516

3 3/4 (94mm)

FC-616/816

9 (229mm)

Flue

FC-516 15 ½ (395mm)

FC-616 16 3/4 (425mm) FC-816 19 3/4 (502mm)

12 (306mm)

3½

(89mm)

Push-Pull

Knob

33 (838mm)

14 3/4 (375mm)

11 ½ (293mm)

(51mm)

38 (965mm)

20 3/4

(527mm)

Booster Burner

Access Cover

115VAC, 15A

NEMA 5-15P

FC-516 26 (660mm) FC-616 32 (813mm) FC-816 35 (889mm)

Line Cord

Arched Opening

FC-516 24 (610mm)

FC-616/816 32 (813mm)

Lintel Plate & Main Burner Access

FC-516 44 3/4 (1137mm)

FC-616/816 56 3/4 (1441mm)

Front View

1 3/4 (44mm)

3/4 NPT

Gas Inlet

31 (787mm)

1 (25mm)

12 (305mm)

3/4 NPT

Gas Inlet

30 3/4 (782mm)

36 (914mm)

Side

Access

Cover

9 7/8 (251mm) 6 7/8 (175mm) 1 1/4 (32mm)

1 1/4 (32mm)

52 (1320mm)

Rear View

115VAC, 15A

NEMA 5-15P

Line Cord

(430mm)

Left Side View

9 3/8 (237mm)

49 ½ (1257mm)

Deck Height

Page 24

SINGLE OVENS WITH SIDE MOUNTED CONTROLS

WHEN BUILDING YOUR FACADE, PROVISIONS MUST BE MADE FOR ACCESSING THE FOLLOWING:

(SEE SKETCH 15, PAGE 23)

FRONT:

1. Push-pull rods (2)

2. Arched opening and lintel plate

3. Combustion chamber door

LEFT SIDE:

1. Hinged control access panel

2. Side service access panel (optional). Access to this panel eases potential service access to the valve, booster burner control, booster burner ignition module and thermostat, however all components may be accessed though the side mounted hinged controls access panel.

REAR:

2. Electrical connection

3. Gas connection

4. Minimum clearance for Service Technician and/or for safe operation

Rear booster burner, flame sensor and igniter - Provision should be considered for potential service of these components. Following are 3 options: A. Rear access panel (recommended). B. Hinged or removable panel on the front of the facade to allow the removal of flue cover and

inserts. This provides greater access for a technician to service these components through the front of the oven (see drawing below).

C. Through the arched bake chamber entrance (difficult).

SEE INSTRUCTIONS ON PAGES 14-19.VENTILATION, AIR SUPPLY AND FIRE PROTECTION:

OPTION “B” ACCESS TO BOOSTER BURNER

Flue Cover

Insert

Lintel Plate

Page 25

SINGLE UNIT (WITH SIDE MOUNTED CONTROLS)

FC-516/DS-805/D125 65 1/4 (1657mm) FC-616 78 (1981mm) FC-816 84 (2134mm)

16 3/4

(425mm)

16 3/4

(425mm)

10 5/8 (269mm)

1 1/4 (33mm)

Hinged Control

Access Panel

49 ½ (1257mm)

Deck Height

Push-Pull

Knob

19 3/8

(492mm)

Flue

Arched Opening

FC-516 24 (610mm)

FC-616/816 32 (813mm)

Lintel Plate & Main Burner Access

FC-516 44 3/4 (1137mm)

FC-616/816 56 3/4 (1441mm)

12 (306mm)

3 ½ (89mm)

Push-Pull

Knob

33 (838mm)

14 3/4 (375mm)

36 (914mm)

11 ½ (293mm)

52 (1320mm)

20 3/4 (527mm)

Booster Burner

Access Cover

FC-516 26 (660mm) FC-616 32 (813mm) FC-816 35 (889mm)

115VAC, 15A NEMA 5-15P

Line Cord

Front View

1 3/4 (44mm)

3/4 NPT

Gas Inlet

31 (787mm)

1 (25mm)

12 (305mm)

3/4 NPT

Gas Inlet

30 3/4 (782mm)

115VAC,

15A NEMA 5-15P

Line Cord

7 (178mm)

Hinged Control

Access Panel

Side

Access

Cover

(430mm)

9 7/8 (251mm)

6 7/8 (175mm)

1 1/4 (30mm)

21 ½ (546mm)

2 (51mm)

9 3/8 (237mm)

Rear View

Left Side View

Page 26

DOUBLE OVENS WITH FRONT MOUNTED CONTROLS

WHEN BUILDING YOUR FACADE, PROVISIONS MUST BE MADE FOR ACCESSING THE FOLLOWING:

(SEE SKETCH 16, PAGE 25)

FRONT:

1. Hinged control access panels (one per oven)

2. Push-pull rods (two per oven)

3. Arched opening and lintel plate IL Forno only

4. Bake chamber door on lower oven

5. Combustion chamber doors both ovens

LEFT SIDE:

1. Side service access panels (optional & recommended). Access to this panel eases potential service access to the valve, booster burner control, booster burner ignition module and thermostat, however all components may be accessed though the front hinged control access panels (difficult).

REAR:

2. Electrical connection- IL Forno only

3. Gas connections - Each oven has a separate gas connection

4. Minimum clearance for Service Technician and/or for safe operation

inserts. This provides greater access for a technician to service these components through the front of the oven (see drawing below).

C. Through the arched bake chamber entrance (difficult).

SEE INSTRUCTIONS ON PAGES 14-19.VENTILATION, AIR SUPPLY AND FIRE PROTECTION:

OPTION “B” ACCESS TO BOOSTER BURNER

Flue Cover

Insert

Lintel Plate

Page 27

10 5/8 (269mm)

Hinged Control

Access Panel

21 ½ (546mm)

Y-600/800 5 ½ (138mm) DS-805 5 1/4 (133mm) D-125 9 1/4 (235mm)

21 ½ (546mm)

DOUBLE UNIT (WITH FRONT MOUNTED CONTROLS)

FC-516/DS-805/D125 65 1/4 (1657mm) FC-616 78 (1981mm) FC-816 84 (2134mm)

7 (178mm)

FC-516

3 3/4 (94mm)

FC-616/816

9 1/8 (233mm)

Push-Pull

Knob

FC-516

3 3/4 (94mm)

FC-616/816

9 (229mm)

19 3/8 (492mm)

Bake Chamber & Main Burner Access

DS-805/D-125 36 3/4 (933mm)

FC-616/816 56 3/4 (1441mm)

FC-516 15 ½ (395mm)

FC-616 16 3/4 (425mm)

FC-816 19 3/4 (502mm)

12 (306mm)

3 ½ (89mm)

Push-Pull

Knob

33 (838mm)

14 3/4 (375mm)

Y-600/800, DS-805 25 (635mm)

D-125 29 (737mm)

Y-600/800

14 3/4 (375mm)

DS-805

15 ½ (394mm)

D-125

17 ½ (445mm)

Y-600/800, DS-805 16 (406mm)

D-125 12 (305mm)

11 ½ (293mm)

16 (406mm)

Booster Burner

Access Cover

Partial Rear View

FC-516 26 (660mm) FC-616 32 (813mm) FC-816 35 (889mm)

115VAC, 15A

NEMA 5-15P

Line Cord

3/4 NPT

Gas Connection

Front View

1 3/4 (44mm)

3/4 NPT

Gas Connection

1 (25mm)

31 (787mm)

12 (305mm)

1 3/4 (44mm)

Y-600/800 14 3/4 (375mm)

DS-805 15 ½ (394mm)

D-125 17 ½ (445mm)

3/4 NPT

Gas Connection

115VAC, 15A

NEMA 5-15P

Line Cord

30 3/4 (781mm)

3/4 NPT

Gas Connection

Y-600/800, DS-805

22 3/4 (578mm)

D-125

26 3/4 (679mm)

(436mm)

Left Side View

Side

Access

Cover

Side

Access

Cover

17 1/8

9 7/8 (251mm)

6 7/8 (175mm) 1 1/4 (32mm)

1 1/4 (32mm)

9 3/8 (237mm)

Deck Height

FC-516/D-125

28 5/8 (728mm) FC-516/DS-805

FC-616/FC-816

25 (635mm)

Deck Height

FC-516/D-125

26 1/8 (664mm) FC-516/DS-805

FC-616/FC-816

29 3/4 (756mm)

Page 28

DOUBLE OVENS WITH SIDE MOUNTED CONTROLS

WHEN BUILDING YOUR FACADE, PROVISIONS MUST BE MADE FOR ACCESSING THE FOLLOWING:

(SEE SKETCH 17, PAGE 27)

FRONT:

1. Push-pull rods (two per oven)

2. Arched opening and lintel plate IL Forno only

3. Bake chamber door on lower oven

4. Combustion chamber doors both ovens

LEFT SIDE:

1. Hinged control access panels (one per oven)

REAR:

2. Electrical connection- IL Forno only

3. Gas connection- Each oven requires a separate gas connection.

4. Minimum clearance for Service Technician and/or for safe operation.

inserts. This provides greater access for a technician to service these components through the front of the oven (see drawing below).

C. Through the arched bake chamber entrance (difficult).

SEE INSTRUCTIONS ON PAGES 14-19.VENTILATION, AIR SUPPLY AND FIRE PROTECTION:

OPTION “B” ACCESS TO BOOSTER BURNER

Flue Cover

Insert

Lintel Plate

Page 29

DOUBLE UNIT (WITH SIDE MOUNTED CONTROLS)

FC-516/DS-805/D125 65 1/4 (1657mm) FC-616 78 (1981mm) FC-816 84 (2134mm)

10 5/8 (269mm) 1 1/4 (32mm)

FC-516

3 3/4 (94mm) FC-616/816

9 (229mm)

Push-Pull

Knob

FC-516

3 3/4 (94mm)

FC-616/816

9 (229mm)

FC-516 15 ½ (395mm)

FC-616 16 3/4 (425mm) FC-816 19 3/4 (502mm)

3 ½ (89mm)

12 (306mm)

Hinged Control

Access Panel

Y-600/800 5 ½ (138mm) DS-805 5 1/4 (133mm) D-125 9 1/4 (235mm)

Hinged Control

11 ½ (293mm)

16 (406mm)

Booster Burner

Access Cover

21 ½ (546mm)

Access Panel

Partial Rear View

FC-516 26 (660mm) FC-616 32 (813mm) FC-816 35 (889mm)

115VAC, 15A NEMA 5-15P

Line Cord

3/4 NPT

Gas Connection

Bake Chamber & Main Burner Access

DS-805/D-125 36 3/4 (933mm)

FC-616/816 56 3/4 (1441mm)

Front View

1 3/4 (44mm)

3/4 NPT

Gas Connection

1 (25mm)

31 (787mm)

12 (305mm)

1 3/4 (44mm)

Y-600/800 14 3/4 (375mm)

DS-805 15 ½ (394mm)

D-125 17 ½ (445mm)

Gas Connection

3/4 NPT

31 (787mm)

115VAC, 15A NEMA 5-15P

Line Cord

30 3/4 (781mm)

3/4 NPT

Y-600/800, DS-805

22 3/4 (578mm)

D-125

26 3/4 (679mm)

Left Side View

Push-Pull

Knob

33 (838mm)

14 3/4 (375mm)

Y-600/800, DS-805 25 (635mm)

D-125 29 (737mm)

Y-600/800

14 3/4 (375mm)

DS-805

15 ½ (394mm)

D-125

17 ½ (445mm)

Y-600/800, DS-805 16 (406mm)

D-125 12 (305mm)

7 (178mm)

Side

Access

Cover

Side

Access

Cover

17 1/8

(436mm)

9 7/8 (251mm) 6 7/8 (175mm)

1 1/4 (32mm)

9 3/8 (237mm)

Deck Height

FC-516/D-125

28 5/8 (728mm) FC-516/DS-805

FC-616/FC-816

25 (635mm)

Deck Height

FC-516/D-125

26 1/8 (664mm)

FC-516/DS-805 FC-616/FC-816

29 3/4 (756mm)

Page 30

(508mm)

See Note 1

Ventilation Hood

FC516/FC616

43 1/4 (1099mm)

FC816

51 (1295mm)

RECOMMENDED CLEARANCES (ALL MODELS)

MINIMUM CLEARANCES

Non-Combustible Combustible

Construction Construction

Inches mm Inches mm

Right 0 0 1 25 Left 0 0 3 76 Rear 2 51 3 76 Front Flue Area Enclose with Non-combustible materials

FC516 43 (1093mm)

Flue

3/4” NPT Gas

Connection

20 (508mm)

SEE NOTE 1

FC616 43 (1093mm)

FC816 51 (1296mm)

Ventilation Hood

5 ½ (140mm)

Flue

3 (76mm)

LEFT SIDE VIEW - SIDE CONTROLS UNIT

See Note 2

30 3/4

(781mm)

22 3/4

(578mm)

Left

Side

Access

Cover

Left

Side

Access

Cover

17 (432mm)

Y-600, Y-800, DS-805 25 (635mm)

Y-600, Y-800, DS-805 16 (406mm)

Note:

1. Recommended minimum clearances for human technician.

2. Minimum clearances for safe operation.

(838mm)

D-125 29 (737mm)

D-125 12 (305mm)

115VAC, 15Amp

NEMA 5-15P

Electrical

Connection

3 (76mm)

SEE NOTE 2

Side

30 3/4 (782mm)

LEFT SIDE VIEW - FRONT CONTROLS UNIT

Access

Cover

(430mm)

33 (838mm)

9 1/4 (237mm)

36 (914mm)

Page 31

Notes:

Page 32

BAKERS PRIDE OVEN CO., INC.

30 Pine Street

New Rochelle, NY 10801 (914) 576-0200 Phone (800) 431-2745 US & Canada (914) 576-0605 Fax www.bakerspride.com Web Address