Baxter HCO100G User Manual
Operator & Installation
HYBRID CONVECTION OVEN
Manual
HCO100G ML-132510
Model Number: ___________
Serial Number: ___________
Date of Installation: ___________
Baxter Mfg, a Division of ITW FEG, LLC • 19220 State Route 162 East • Orting, WA 98360-9236
Phone: (360) 893-5554 • Fax: (360) 893-1337
www.baxterbakery.com
FORM 36722 (March 2011)
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS
OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT
THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED FROM THE
LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS
AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS
COMPANY OR GAS SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
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.
IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO
OPERATE THIS DEVICE.
KEEP AREA AROUND OVEN CLEAR OF COMBUSTIBLES. DO
NOT OBSTRUCT COMBUSTION AND VENTILATION OPENINGS
ON THE OVEN.
©BAXTER MFG, 2011
This manual has been prepared to provide information in accordance with
ANSI Z83.11-2007 for gas equipment.
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TABLE OF CONTENTS
GENERAL ............................................................................................................................................. 4
INSTALLATION ..................................................................................................................................... 4
Location ........................................................................................................................................... 5
Water Requirements ........................................................................................................................ 5
Installation Codes and Standards .................................................................................................... 5
Assembly ......................................................................................................................................... 6
Gas Connections ............................................................................................................................. 6
Testing the Gas Supply System ....................................................................................................... 6
Ventilation ........................................................................................................................................ 6
Elevation De-Rating ......................................................................................................................... 7
Plumbing Connections ..................................................................................................................... 7
Drain Connections ........................................................................................................................... 7
Electrical Connections ..................................................................................................................... 8
Dimensions Diagram ....................................................................................................................... 9
OPERATION .........................................................................................................................................11
Door Opening And Closing .............................................................................................................11
Controls ..........................................................................................................................................11
Setting the Clock ........................................................................................................................... 13
Setting the Bake Temperature ....................................................................................................... 13
Setting the Bake Timer .................................................................................................................. 13
Setting the Steam Timer ................................................................................................................ 14
Setting the Fan Delay .................................................................................................................... 14
Cool Down Mode ........................................................................................................................... 14
Recipe Designations ...................................................................................................................... 15
Entering Recipes ........................................................................................................................... 15
Using and Reviewing Recipes ....................................................................................................... 15
Customized Operation ................................................................................................................... 15
Basic Operation ............................................................................................................................. 18
CLEANING .......................................................................................................................................... 19
Daily Cleaning ............................................................................................................................... 19
Glass Cleaning .............................................................................................................................. 19
MAINTENANCE .................................................................................................................................. 20
Light Replacement ......................................................................................................................... 20
Service and Parts Information ....................................................................................................... 20
Schematic ...................................................................................................................................... 21
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INSTALLATION, OPERATION AND CARE OF
HCO HYBRID CONVECTION OVENS
SAVE THESE INSTRUCTIONS
GENERAL
HCO Series Hybrid Convection Ovens (Fig. 1) are designed for your baking needs. There is one size
available, but it is stackable to provide a bank of two independent units. They are produced with quality
workmanship and material. Proper installation, usage and maintenance of the ovens will result in years
of satisfactory performance.
It is suggested that you thoroughly read this manual and carefully follow the instructions provided.
Fig. 1
INSTALLATION
The HCO100G Hybrid Convection Oven comes pre-assembled, but requires qualifi ed personnel to install
and make connections.
UNPACKING
This oven was inspected before leaving the factory. The transportation company assumes full responsibility
for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for possible shipping
damage. If the oven is found to be damaged, save the packaging material and contact the carrier within
15 days of delivery.
Carefully unpack the oven and place in a work-accessible area as near to its fi nal installed position as
possible. Remove protective covering from exterior surfaces prior to placing oven in its fi nal location.
Prior to installation, verify that the electrical and the water service agree with the specifi cations on the
oven data plate and in this manual.
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LOCATION
The HCO100G Hybrid Convection Oven must have the following minimum clearances to combustibles:
• Top and Sides: 0"
• Back 1" from motor
The oven must be installed on a noncombustible surface and combustibles may not be stored beneath
the mounting surface.
NOTE: Minimum 24" clearance needed for service access on the right side.
Do not obstruct the fl ow of combustion and ventilation air. Adequate clearance for air openings
into the combustion chamber must be provided. Make sure there is an adequate supply of air in the room
to replace air taken out by the ventilating system.
WATER REQUIREMENTS
As with all steam related products, water fi ltration and regular fi lter replacements, coupled with
routine deliming, are required. Your local Hobart Service offi ce can recommend a water treatment system
to meet the needs of your local water conditions. Contact your local Hobart Service representative for
water treatment offerings.
Proper water quality can improve the taste of the food prepared in the oven, reduce liming and extend
equipment life. Local water conditions vary from one location to another. The recommended proper water
treatment for effective and effi cient use of this equipment will also vary depending on the local water conditions.
Ask your municipal water supplier for details about your local water supply prior to installation.
Recommended water hardness is 2.0 to 6.0 grains of hardness per gallon with pH from 7.0 to 8.0. Chlorides
must not exceed 30 parts per million. Water hardness above 6.0 grains per gallon should be treated by
a water conditioner (water softener and/or in-line water treatment). Water hardness below 4.0 grains per
gallon may also require a water treatment system to reduce potential corrosion. Water treatment has
been shown to reduce costs associated with machine cleaning, reduce deliming and reduce corrosion of
metallic surfaces.
INSTALLATION CODES AND STANDARDS
The oven must be installed in accordance with:
In the United States:
1. State and local codes.
2. National Fuel Gas Code, ANSI-Z223.1 (latest edition). Copies may be obtained from The American
Gas Association, Inc.; 1515 Wilson Blvd.; Arlington, VA 22209.
3. National Electrical Code, ANSI/NFPA-70 (latest edition).
In Canada:
1. Local codes.
2. CAN/CGA-B149.1 Natural Gas Installation Code (latest edition).
3. CAN/CGA-B149.1 National Fuel Gas Code (latest edition), available from The Canadian Gas
Association; 178 Rexdale Blvd.; Etobicoke, Ontario; Canada M9W 1R3.
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ASSEMBLY
BRACKET
The oven must be installed on a stand, proofer cabinet
or any non-combustible surface.
The oven must be sealed to the stand with an NSFapproved sealant, such as Dow Corning 732 or GE
RTV 108.
Secure the oven to the stand or proofer using the
SCREWS
provided tie down brackets, which mount on the rear
of the oven (Fig. 2).
Oven Mounted on a Stand or Proofer with Caster
Fig. 2
For an appliance equipped with casters:
1) It must be installed with casters supplied.
2) The installation shall be made with a connector that complies with the Standard for Connectors for
Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable Gas Appliances, CAN/CGA-6.16,
and a quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for
Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices for Use with Gas Fuel, CAN1-6.9.
3) Must be installed with restraining means to guard against transmission of strain to the connector,
as specifi ed by the manufacturer. Adequate means must be provided to limit the movement of the
appliance.
GAS CONNECTIONS
Gas supply connections and any pipe joint compound must be resistant to the action of propane
gases.
The HCO100G is an indirect gas-fi red oven, consisting of a heat exchanger with three independent tubes,
each with a separate in-shot burner rated at 13,333 BTU/hr for a total input of 40,000 BTU/hr.
Prior to lighting, check all joints in the gas supply line for leaks. Use soap and water
solution. Do not use an open fl ame.
TESTING THE GAS SUPPLY SYSTEM
When gas supply pressure exceeds
1
/2 psig (3.45 kPa), the oven and its individual shutoff valve must be
disconnected from the gas supply piping system.
When gas supply pressure is
1
/2 psig (3.45 kPa) or less, the oven should be isolated from the gas supply
system by closing its individual manual shutoff valve.
VENTILATION
Information on the construction and installation of ventilating hoods may be obtained from the standard
for Vapor Removal from Cooking Equipment, NFPA No. 96 (latest edition), available from the National
Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
Indirect Vent (Under Exhaust Hood) - Standard
Locate the oven under an exhaust hood with adequate overhangs and exhaust rates to completely capture
the by-products of combustion discharged from the fl ue. From the termination of the fl ue to the fi lters of
the hood venting system, a minimum clearance of 18" (45.7 cm) must be maintained. The hood exhaust
fan can be electrically interlocked with the oven.
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ELEVATION DE-RATING
This unit has been tested to a higher rating to allow safe operation of the unit at 40,000 BTU/hr up to an
elevation of 5000 ft (1524 m). After 5000 ft (1524 m) elevation, the following are the corrected values.
NATURAL GAS
RATING (BTU/HR) MANIFOLD
ORIFICE SIZE
PRESSURE
5000 ft (1524 m) 40,000 3.0 #50 (.070)
5500 ft (1676 m) 39,000 2.9 #50 (.070)
6000 ft (1829 m) 38,000 2.75 #50 (.070)
6500 ft (1981 m) 37,000 2.6 #50 (.070)
7000 ft (2134 m) 36,000 2.5 #50 (.070)
7500 ft (2286 m) 35,000 3.5 #52 (.0635)
8000 ft (2438 m) 34,000 3.25 #52 (.0635)
PROPANE GAS
RATING (BTU/HR) MANIFOLD
ORIFICE SIZE
PRESSURE
5000 ft (1524 m) 40,000 10.5 #58 (.042)
5500 ft (1676 m) 39,000 10.0 #58 (.042)
6000 ft (1829 m) 38,000 9.5 #58 (.042)
6500 ft (1981 m) 37,000 9.0 #58 (.042)
7000 ft (2134 m) 36,000 8.6 #58 (.042)
7500 ft (2286 m) 35,000 8.1 #58 (.042)
8000 ft (2438 m) 34,000 7.6 #58 (.042)
PLUMBING CONNECTIONS
Water and waste piping and connections shall comply with the International Plumbing
Code 2003, International Code Council (ICC), or to the Uniform Plumbing Code 2003, International
Association of Plumbing and Mechanical Offi cials (IAPMO). Plumbing connections must comply
with applicable sanitary, safety and plumbing codes and provide adequate backfl ow protection to
comply with applicable federal, state and local codes.
Connect the cold water supply to the
3
/8" NPT connection located at the rear of the oven. Water supply
should have a pressure of 20 to 80 psi. The oven is supplied with a fl ow regulator which must remain on
the oven.
DRAIN CONNECTIONS
In order to avoid any back pressure in the oven, do not connect solidly to any drain.
Route the drain line to a fl oor drain, allowing a minimum 1" air gap between the drain line outlet and fl oor
drain.
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ELECTRICAL CONNECTIONS
NOTE: The oven must be installed with the provided lanyard securely attached to the oven (Fig. 3) and to
the wall. Verify that all connections are long enough so that the oven can be pulled forward to the extent
of the lanyard without straining any connections.
Electrical and grounding connections
must comply with the applicable portions of the
National Electrical Code and/or other local electrical
codes.
Disconnect the electrical power to the
LANYARD
CONNECTION
POINT
unit and follow lockout / tagout procedures.
Appliances equipped with a fl exible
electric supply cord are provided with a three-prong
grounding plug. This plug must be connected into
Fig. 3
a properly grounded three-prong receptacle. If the receptacle is not the proper grounding type,
contact an electrician. Do not remove the grounding prong from this plug.
The wiring diagram is located behind the side service panel on the right side of the oven.
Do not connect the HCO100G gas model to the electrical supply until after gas
connections have been made.
ELECTRICAL DATA (Per Unit)
Model Voltage Phase Amps Motor Max Breaker Size
HCO100G 120 1 6.4
1
/2 Hp.* 15 Amp.
* 5.4 amp included in rating.
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