Baxter OV401W, OV401N, OV400N, OV400W User Manual

DECK OVENS

Operator & Installation

Manual

OV401N
OV400N
OV401W
OV400W

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: [phone] • Fax: [phone]

www.baxterbakery.com

FORM 36718 (July 2010)

TABLE OF CONTENTS

GENERAL ............................................................................................................................................. 3

INSTALLATION ..................................................................................................................................... 4

Unpacking ........................................................................................................................................ 4

Installation Codes and Standards .................................................................................................... 4

Location ........................................................................................................................................... 4

Water Requirements ........................................................................................................................ 4

Plumbing Connections ..................................................................................................................... 5

Drain Connections ........................................................................................................................... 5

Electrical Connections ..................................................................................................................... 5

Vent Hood ........................................................................................................................................ 5

Before First Use ............................................................................................................................... 6

Dimensions Diagram ....................................................................................................................... 7

OPERATION .......................................................................................................................................... 8

Door Opening and Closing .............................................................................................................. 8

CLEANING ............................................................................................................................................ 9

Daily Cleaning ................................................................................................................................. 9

Weekly Cleaning ............................................................................................................................ 10

MAINTENANCE .................................................................................................................................. 13

Baking Chamber Lamp Replacement ............................................................................................ 13

Steam Generator ........................................................................................................................... 13

Service and Parts Information ....................................................................................................... 13

TROUBLESHOOTING ........................................................................................................................ 14

©BAXTER MFG, 2010

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INSTALLATION, OPERATION AND CARE OF

OV400 & OV401 SERIES DECK OVENS

SAVE THESE INSTRUCTIONS

GENERAL

The OV400 & OV401 Series Deck Ovens (Fig. 1) are designed and suited for your baking needs. The
deck ovens are available in four sizes, with up to four individual decks. 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

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INSTALLATION

The OV400 & OV401 Series Deck Ovens require some assembly and must be installed by authorized
Bakery Systems trained service technicians.

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. Verify all packaging material has been removed from the interior of each deck. 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 agrees with the specifi cations on the
oven data plate and in this manual.

INSTALLATION CODES AND STANDARDS

In the United States, the Deck Oven must be installed in accordance with:

1. State and local codes.

2. National Electrical Code (ANSI/NFPA No.70, latest edition) available from the National Fire Protection
Association, Batterymarch Park, Quincy, MA 02269.

In Canada, the Deck Oven must be installed in accordance with:

1. Local codes.

2. Canadian Electrical Code (CSA C22.2 No.3, latest edition) available from the Canadian Standards
Association, 5060 Spectrum Way, Mississauga, Ontario, Canada L4W 5N6.

LOCATION

Allow space for operating the oven. The oven requires approximately 6
the vent piping. Do not obstruct the ventilation ports on the sides or back of the oven. To prevent heat
accumulation, 1" clearance is required from any wall. The oven must be installed on an approved stand.
Minimum clearance of 42" must be provided in front of the oven so the oven can be pulled forward for
servicing.

WATER REQUIREMENTS

As with all steam related products, water fi ltration and regular fi lter replacements, coupled with
routine deliming, are required. Your local Service offi ce can recommend a water treatment system to meet
the needs of your local water conditions. Contact your local Service representative for water treatment
offerings.

1

/2" from the back of the oven for

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.

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WATER REQUIREMENTS (CONT.)

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.

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 be installed.

DRAIN CONNECTIONS

In order to avoid any back pressure in the oven, do not connect solidly to any drain. Drain

connections from each deck to the collector box must be high temperature hose.
Connect the

1

/2" drain connection from each deck to the collector box on the deck oven stand. A condensate
drain line must also be run from the lower vent elbow to the collector box. Route the drain line from the
collector box to a fl oor drain. An air gap is provided by the collector box. No air gap required at fl oor
drain.

ELECTRICAL CONNECTIONS
NOTE: The oven must be installed with the provided lanyard securely attached to the stand 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 unit and follow lockout / tagout

procedures.

ELECTRICAL DATA (Per Deck)

Model Voltage Total Heater kW Line L1 Line L2 Line L3

OV401N 208-240 4.1 - 5.5 11.6 - 13.4 10.9 - 12.6 11.6 - 13.4
OV400N 208-240 5.6 - 7.4 14.7 - 17.0 17.0 - 19.6 14.7 - 17.0

OV401W 208-240 6.9 - 9.2 19.1 - 22.0 19.1 - 22.0 19.1 - 22.0

OV400W

208 10.7 28.1 32.5 28.1

208-240 9.2 - 12.2 24.0 - 27.7 28.6 - 33.0 24.0 - 27.7

VENT HOOD

Some local codes may require the oven to be located under an exhaust hood. Information on the construction
and installation of ventilating hoods may be obtained from Vapor Removal from Cooking Equipment, NFPA
Standard No. 96 (latest edition).

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