Bakers Pride Oven VGG-CO User Manual

Rotisserie/Convection Oven
Combination

MODEL VGG-CO
Operation & Installation Manual

Warranty Information

LIMITED ONE YEAR WARRANTY

BKI (The "Company") warrants to the original purchaser that at time of shipment from the
Company factory, this equipment will be free from defect in materials and workmanship. Written
notice of a claim under this warranty must be received by the Company within ONE YEAR from
the date of installation, but no longer than ONE YEAR AND THREE MONTHS from date of
shipment from the factory. Defective conditions caused by abnormal use or misuse, lack of or
improper maintenance, damage by third parties, alterations by unauthorized personnel, acts of
God, failure to follow installation and/or operating instructions, or any other events beyond the
reasonable control of the Company will NOT be covered under this warranty. The obligation of
the Company under this warranty shall be limited to repairing or replacing (at the option of the
Company) any part, with the exception of lamps, fuses, and glass (which are not covered under
warranty), which is found defective in the reasonable opinion of the Company. Any part found
defective by the Company will be repaired or replaced without charge F.O.B. factory,
Simpsonville, South Carolina or F.O.B. authorized BKI Distributor. The Company and/or its
authorized representatives will assume the normal replacement labor expense for the defective
part for the period of the warranty as stated above, excluding travel and/or other expenses
incidental to the replacement of the defective part, where replacement work is performed during
standard business hours and not subject to overtime, holiday rates, and/or any additional fees. IN
NO EVENT SHALL THE COMPANY BE LIABLE FOR LOSS OF USE, LOSS OF REVENUE OR
LOSS OF PRODUCT OR PROFIT OR FOR INDIRECT OR CONSEQUENTIAL DAMAGES
INCLUDING BUT NOT LIMITED TO, FOOD SPOILAGE OR PRODUCT LOSS. WARRANTY
DOES NOT COVER GLASS BREAKAGE. THE ABOVE WARRANTY IS EXCLUSIVE AND ALL
OTHER WARRANTIES, EXPRESS OR IMPLIED, ARE EXCLUDED INCLUDING THE IMPLIED
WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE.

REPLACEMENT PARTS

Any appliance replacement part, with the exception of lamps, fuses, and glass, which proves to
be defective in material or workmanship within ninety (90) days of installation will be replaced
without charge F.O.B. Factory, Simpsonville, SC or F.O.B. authorized BKI Distributor. The user
shall have the responsibility and expense of removing and returning the defective part to the
Company as well as the cost of reinstalling the replacement or repaired part.

Rotisserie/Convection Oven Table of Contents

Table of Contents

Table of Contents .................................................................................................................................................... 1

Introduction.............................................................................................................................................................. 2

Safety Precautions................................................................................................................................................ 2

Safety Signs and Messages ............................................................................................................................. 2

Specific Precautions ......................................................................................................................................... 3

Safe Work Practices ......................................................................................................................................... 3

Safety Labels .................................................................................................................................................... 6

Health And Sanitation Practices............................................................................................................................ 7

Food Handling................................................................................................................................................... 7

Storage Of Raw Meats...................................................................................................................................... 7

Coding Cooked Foods......................................................................................................................................7

Storage Of Prepared Foods.............................................................................................................................. 7

Installation................................................................................................................................................................ 8

Unpacking and Handling....................................................................................................................................... 8

Location and Clearance ........................................................................................................................................ 8

Wiring .................................................................................................................................................................... 8

Operation.................................................................................................................................................................. 9

VGG-8 Operation .................................................................................................................................................. 9

Controls and Indicators..................................................................................................................................... 9

Programming the Controller Using the Touchscreen Interface ......................................................................14

Programming the Controller Using the RS-232 Interface............................................................................... 15

Operation with the Controller.......................................................................................................................... 16

Accessory Use................................................................................................................................................ 17

CO Operation...................................................................................................................................................... 18

Controls and Indicators................................................................................................................................... 18

Operating the Oven......................................................................................................................................... 20

Cooking Suggestions...................................................................................................................................... 20

Maintenance........................................................................................................................................................... 21

Scheduled Maintenance...................................................................................................................................... 21

VGG Oven Cleaning (Daily)............................................................................................................................ 21

CO Oven Cleaning.......................................................................................................................................... 24

Troubleshooting................................................................................................................................................... 25

VGG................................................................................................................................................................ 25

CO................................................................................................................................................................... 26

Notes....................................................................................................................................................................... 28

1

Rotisserie/Convection Oven Introduction

Introduction

Your BKI VGG-CO is a computer controlled VGG-8 rotisserie oven mounted atop a convection oven. The VGG-8
utilizes a revolving mechanism and convection heat to ensure even product cooking. A touchscreen control and
switches are provided to allow for quick setup and operation. The convection oven is 7.14 cubic feet and has a
solid state timing control. Both units have removable components that allow for easy maintenance and cleaning.

The BKI name and trademark on this unit assures you of the finest in design and engineering -- that it has been
built with care and dedication -- using the best materials available. Attention to the instructions in this manual
regarding proper installation, operation, and maintenance will result in long lasting dependability and ensure the
highest profitable return on your investment.

PLEASE READ THIS ENTIRE MANUAL BEFORE OPERATING THE UNIT. If you have
any questions, please contact your BKI Distributor. If they are unable to answer your
questions, phone the applicable BKI Technical Services Department:

BKI North America: [phone]
BKI Europe: (44) 0870 9904242

Safety Precautions

Always follow recommended safety precautions listed in this manual. Below is the safety alert symbol. When you
see this symbol on your equipment, be alert to the potential for personal injury or property damage.

Safety Signs and Messages

The following Safety signs and messages are placed in this manual to provide instructions and identify specific
areas where potential hazards exist and special precautions should be taken. Know and un derstand the meaning
of these instructions, signs, and messages. Damage to the equipment, death or serious injury to you or other
persons may result if these messages are not followed.

This message indicates an imminently hazardous situation which, if not avoided, will
result in death or serious injury.

This message indicates a potentially hazardous situation, which, if not avoided, could
result in death or serious injury.

This message indicates a potentially hazardous situation, which, if not avoided, may
result in minor or moderate injury. It may also be used to alert against unsafe practices.

This message is used when special information, instructions or identification are required
relating to procedures, equipment, tools, capacities and other special data.

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Rotisserie/Convection Oven Introduction

Specific Precautions

Equipotential Ground Plane

When a high current flows through a conductor, differences in potent ial appear between
the conductor and nearby metallic surfaces near the appliance. As a result, sparks may
be produced between the appliance and surrounding metal surfac es. These sparks
could cause serious injury, damage, or fire.

BKI provides an Equipotential ground terminal for the connection of a bonding conductor
after the installation of the appliance per lEC60417-1. This terminal is located on the
drive side of the oven base and is marked with this symbol.

Full Disconnection for IEC / CE Regulations

In accordance with Local and/or National wiring codes, the installer must provide a
means of full disconnection for overvoltage Category III conditions. An IEC approved
cord and plug combination will meet this requirement.

Units not provided with a cord and plug do not meet this requirement. In accordance with
Local and/or National wiring codes, the installer must provide the means of full
disconnection.

Safe Work Practices

Wear Safe Clothing Appropriate To Your Job

Always wear your insulated mitts when handling hot oven parts or touch any hot
metal surface. If you lose or damage your mitts, you can buy new ones at your local
restaurant equipment supply store or from your local BKI Distributor.

Always wear non-skid shoes when working around the oven or any other
equipment.

Never wear loose clothing such as neckties or scarves while operating this
equipment. Keep loose hair tied back or in a hair net while operating this
equipment.

Always wear appropriate personal protection equipment during the cleaning
process to guard against possible injury.

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Rotisserie/Convection Oven Introduction

WARNING – DANGEROUS VOLTAGE

This equipment uses high voltage. Serious injury can occur if you or any untrained
or unauthorized person installs, services, or repairs this equipment. Always Use an
Authorized Service agent to Service Your Equipment.

Keep this manual with the Equipment

This manual is an important part of your equipment. Always keep it near for easy
access. If you need to replace this manual, phone the applicable BKI Technical
Services Department:

BKI North America: [phone]
BKI Europe: (44) 0870 9904242

Protect Children

Keep children away from this equipment. Children may not understand that this
equipment is dangerous for them and others.

NEVER allow children to play near or operate your equipment.

Keep Safety Labels Clean and in Good Condition

Do not remove or cover any safety labels on your equipment. Keep all safety labels
clean and in good condition. Replace any damaged or missing safety labels. Refer
to the Safety Labels section for illustration and location of safety labels on this unit.
If you need a new safety label, obtain the number of the specific label illustrated on
page 6, then phone the applicable BKI Technical Services Department:

BKI North America: [phone]
BKI Europe: (44) 0870 9904242

4

Rotisserie/Convection Oven Introduction

Be Prepared for Emergencies

Be prepared for fires, injuries, or other emergencies.
Keep a first aid kit and a fire extinguisher near the equipment. You must use a 40-

pound Type BC fire extinguisher and keep it within 25 feet of your equipment.
Keep emergency numbers for doctors, ambulance services, hospitals, and the fire

department near your telephone.

Know your responsibilities as an Employer

 Make certain your employees know how to operate the equipment.
 Make certain your employees are aware of the safety precautions on the

equipment and in this manual.

 Make certain that you have thoroughly trained your employees about operating

the equipment safely.

 Make certain the equipment is in proper working condition. If you make

unauthorized modifications to the equipment, you will reduce the function and
safety of the equipment.

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Rotisserie/Convection Oven Introduction

Safety Labels

Label Description BKI Part # QTY Location

Caution – Do not use harsh cleaners when
cleaning this unit.
Danger – High Voltage. Turn power off before
servicing. May have more than one disconnect
switch.
Danger – This appliance has more than one
power supply connection point. Disconnect all
power supplies before servicing.
Warning – For continued protection against risk
of fire and electrical shock, replace with 15
Amp fuse only.
CO Rating Tag N0023 1 Bottom of back control

Warning – Risk of electrical shock. Appliance
must be secured to building structure. See
installation instructions.

N0166 1 Front Control panel

(below switches)

N0202 2(3) Side covers & Power

entry hole on control
panel

N0298 1 Top of CO back control

panel

N0542 1 On fuse bracket inside

component compartment

panel

QC Printed 1 On panel between back

control panel and motor
plate at bottom

6

Rotisserie/Convection Oven Introduction

Health And Sanitation Practices

BKI Rotisserie Ovens are manufactured to comply with health regulations and are tested and certified to NSF and

FSA standards. You must operate the equipment properly, using only quality products and use meat
thermometers to insure meats are thoroughly cooked.

Food Handling

 Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.
 Clean and sanitize all utensils and surfaces that have been in contact with raw products. Clean and

sanitize the meat forks or baskets between cooking.

 Never place cooked meats on the same surfaces used to prepare raw me ats, unless the area has been

thoroughly cleaned and sanitized.

Storage Of Raw Meats

 Designate an area or shelf strictly for the storage of all raw meats to be used in the rotisserie.
 Raw product must always be stored at temperatures below 38° F. (3° C.).
 Never store or mix raw foods above cooked foods, as this is a health hazard.

foods contaminate cooked or processed foods.

 All chicken and chicken parts to be stored overnight must be thoroughly iced down and refrigerated.

The drippings from raw

Coding Cooked Foods

All products cooked during the day should be sold the same day.
NOTE: It is not the intent of the rotisserie program to have unsold merchandise at the end of the cooking day.

Follow your company’s procedures for the handling of any leftover product.

Storage Of Prepared Foods

 Cold foods should be kept at or below 38° F. (3° C.).
 Hot foods must be maintained to meet local health codes, usually a minimum 145° F. (63° C.).

7

Rotisserie/Convection Oven Installation

Installation

Serious injury, equipment damage or death could result if attempting to install this oven
yourself. Ensure that an authorized BKI service agent install the oven.

“Risk of Electrical Shock – Appliance must be secured to building structure. Follow
tethering kit instructions for installation” (sold separately).

Unpacking and Handling

It is the owners’ responsibility to file all freight claims with the delivering truck line. Inspect all cartons and crates
for damage as soon as they arrive. If damage to cartons or crates is found, or if a shortage is found, note this on
the bill of lading (all copies) prior to signing.

If damage is found when the equipment is opened, immediately call the delivering truck line and follow up the call
with a written report indicating concealed damage to your shipment. Ask for an immediate inspection of your
concealed damage item. Packaging material MUST be retained to show the inspector from the truck line.

Remove all packing from the interior and exterior of the oven.

Location and Clearance

1. Place the unit not less than 8” from the back wall.

2. Lock the casters so the oven does not move. After every time the oven is moved, make sure the casters
are locked.

Wiring

Electrocution, equipment failure or property damage could result if an unlicensed
electrician performs the electrical installation. Ensure that a licensed electrician
perform the electrical installation.

The oven, when installed by an authorized BKI service agent, must be grounded in accordance with local codes,
or in the absence of local codes, with the National Electrical Code, ANSI NFPA 70-2002. You can obtain this code
from:

The National Fire Protection Association
Batterymarch Park
Quincy, MA 02269

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