Baxter OV401W, OV401N, OV400N, OV400W User Manual

Operator & Installation

Manual

DECK OVENS

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 final 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 final location.

Prior to installation, verify that the electrical and the water service agrees with the specifications 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/NFPANo.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 61/2" from the back of the oven for 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 filtration and regular filter replacements, coupled with routine deliming, are required. Your local Service office can recommend a water treatment system to meet the needs of your local water conditions. Contact your local 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 treatmentforeffectiveandefficientuseofthisequipmentwillalsovarydependingonthelocalwaterconditions. 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 Officials (IAPMO).

Plumbing connections must comply with applicable sanitary, safety and plumbing codes and provide adequate backflow 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 flow 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 floor drain. An air gap is provided by the collector box. No air gap required at floor 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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