BKI DRGV Operator's Manual [en, fr]

Page 1

Gas Rotisserie Oven

MODEL DRGV (with TouchTEC Controller) Operator’s Manual

NOTICE

The purchaser must post, in a prominent location, instructions to be followed in the event the user smells gas. This information shall be obtained by consulting the local gas supplier.

WARNING

Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly before installing or servicing this equipment.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

SS-OM-051.02 9/02/15

Page 2

(864) 963-3471 • Toll Free: (800) 927-6887 • Fax: (864) 963-5316

WHAT IS

WHO IS

COVERAGE PERIOD

WARRANTY COVERAGE

EXCEPTIONS

EXCLUSIONS

INSTALLATION

REPLACEMENT PARTS

COVERED

BKI LIMITED WARRANTY

2812 Grandview Dr. • Simpsonville, SC 29680 • USA

This warranty covers defects in material and workmanship under normal use, and applies only to the original purchaser providing that:

អ The equipment has not been accidentally or intentionally damaged, altered or misused; អ The equipment is properly installed, adjusted, operated and maintained in accordance

with national and local codes, and in accordance with the installation and operating instructions provided with this product.

អ The serial number rating plate affixed to the equipment has not been defaced or

removed.

This

equipment purchased

អ Warranty claims must be received in writing by BKI within one (1) year from

date of installation or within one (1) year and three (3) months from data of shipment from the factory, whichever comes first.

អ COB Models: One (1) Year limited parts and labor. អ COM Models: Two (2) Year limited parts and labor. COM convection ovens also have a

two (2) year door warranty.

អ CO1 Models: Two (2) Year limited parts and labor. Five (5) Year limited door

warranty.

អ BevLes Products: Two (2) Year limited parts and labor. អ Warranty period begins the date of dealer invoice to customer or ninety (90) days

after shipment date from BKI, whichever comes first.

This

warranty

xpenses

hours

travel time and

extended door warranty on convection ovens years 3 through 5 is a parts only warranty and does not include labor, travel, mileage or any other charges.

អ Thermostat calibrations អ Air and gas អ Light អ Glass doors and អ Fuses, អ Adjustments អ Tightening អ Failures អ Unauthorized អ Damage អ Alteration, អ Thermostats អ Freight – អ Ordinary អ Failure to follow អ Events

per

appropriate installation

installer, not the

BKI genuine date of

warranty

covers on-site labor, parts and

of the

Any exceptions must be pre-approved in advance and in writing by BKI. The

អ Negligence

adjustments,

bulbs,

of screws or

caused

shipment,

misuse or

and safety valves with

other than normal UPS charges,

wear and

beyond control

Leveling, as well as

manufacturer.

Factory OEM parts receive a (90) day

installation

extended

for use in the U.S.A.

authorized

door adjustments,

burner

by erratic

repair by

installation and/or operating instructions,

by a BKI F

service

performed during regular, weekday business hours.

or acts of

after (30) days

flames and

fasteners,

voltages

anyone other than

improper installation,

tear,

of the

company.

proper installation

and use materials – is the responsibility of the

actory Authorized

to the original

representative

God,

from equipment installation date,

cleaning of

or gas

broken

purchaser

reasonable

suppliers,

a BKI F

capillary tubes,

and check out of all

Service

travel

up to (100) miles

pilot

burners,

actory Authorized

materials warranty

Center.

and applies only to

time

and travel

round

trip and (2)

Service Center,

new equipment -

dealer

effective from the

SS-OM-051.02 9/02/15

Page 3

Table of Contents

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

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

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

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

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

Safe Work Practices ............................................................................................................................. 4

Safety Labels ........................................................................................................................................ 5

Health and Sanitation Practices................................................................................................................ 5

Food Handling ...................................................................................................................................... 6

Storage of Raw Meats .......................................................................................................................... 6

Coding Cooked Foods .......................................................................................................................... 6

Storage of Prepared Foods .................................................................................................................. 6

Operation ..................................................................................................................................................... 7

Controls and Indicators ............................................................................................................................. 7

Hardware Controls................................................................................................................................ 7

Software Controls – Operation Screens ............................................................................................... 8

Software Controls – Programming Screens ....................................................................................... 10

Programming the Controller Using the Touchscreen Interface .............................................................. 12

Edit a Recipe ...................................................................................................................................... 12

Edit the Basic Setup ........................................................................................................................... 12

Operation with the Controller .................................................................................................................. 13

Viewing Recipes ................................................................................................................................. 13

Cooking .............................................................................................................................................. 13

Operation After a Gas or Power Outage ................................................................................................ 14

Normal Shutoff ........................................................................................................................................ 14

Installing Rotor System ........................................................................................................................... 14

Preparing and Loading Chickens ........................................................................................................... 14

Trussing Chickens .............................................................................................................................. 15

V-Spits ................................................................................................................................................ 16

Baskets ............................................................................................................................................... 17

Installation ................................................................................................................................................. 18

Unpacking and Handling ......................................................................................................................... 18

Location and Clearance .......................................................................................................................... 18

Specific Instructions ................................................................................................................................ 18

Counter Top and Stand .......................................................................................................................... 19

Mounting ................................................................................................................................................. 20

Stacking Ovens ....................................................................................................................................... 22

Locking Ovens in Place .......................................................................................................................... 27

Gas Supply Connection .......................................................................................................................... 28

Gas Manifold Pressure Test ................................................................................................................... 28

Maintenance .............................................................................................................................................. 29

Scheduled Maintenance ......................................................................................................................... 29

Daily Cleaning & Maintenance ........................................................................................................... 29

Troubleshooting ...................................................................................................................................... 32

Accessories ............................................................................................................................................... 33

Wiring Diagram .......................................................................................................................................... 34

Notes .......................................................................................................................................................... 35

SS-OM-051.02 9/02/15

Page 4

Rotisserie Oven Introduction

Introduction

Your BKI DRGV is a computer controlled gas rotisserie oven. It utilizes a double revolving mechanism and infrared burner that ensure even product cooking. A touchscreen control and switches are provided to allow for quick setup and operation. Removable components 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 operating instructions regarding proper installation, operation, and maintenance will result in long lasting dependability to 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: (864) 963-3471

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 understand 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.

Page 5

Rotisserie Oven Introduction

The purchaser must post, in a prominent location, instructions

FOR YOUR SAFETY

Improper installation, adjustment, alteration,

service or

Specific Precautions

to be followed in the event the user smells gas. This information shall be obtained by consulting the local gas supplier.

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance

maintenance can cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly before installing or servicing this equipment.

Use Gas Safely-- Avoid Danger

Gas can be a dangerous fuel if not handled safely. Make sure to ventilate the oven properly. If the oven is not

properly ventilated, carbon monoxide can be released around the oven. Asphyxiation or suffocation can occur if gas is not ventilated properly.

Clearance to Combustibles

Observe proper clearance to combustibles as noted on the oven rating tag. Never place anything on top of the oven.

Keep the area around the oven free and clear from combustibles.

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.

Do Not Smoke Near the Oven

This oven uses combustible fuels to operate. Smoking near this oven could possibly cause a fire. Do not allow anyone to smoke near this oven.

Page 6

Rotisserie Oven Introduction

Wear Safe Clothing Appropriate To Your Job

Keep this manual with the Equipment

Protect Children

Safe Work Practices

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.

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: (864) 963-3471

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 5, then phone the applicable BKI Technical Services Department:

BKI North America: (864) 963-3471.

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.

Page 7

Rotisserie Oven Introduction

CONTROL SIDE of

Safety Labels

DANGER

HIGH VOLTAGE. Turn power off before servicing. May have more than one disconnect switch.

HAUTE TENSION. Mettez l'appareil hors tension avant de proceder a l'entretien. Peut-etre d'u commutateur de deconnexion.

BOTH SIDES of OVEN

For continued protection against risk of fire and electrical shock, replace with 8 amp fuse only.

Pour la protection continuée le risque de feu et la décharge électrique, remplace avec 8 fusible

d'Ampli seulement.

OVEN ONLY

WARNING

Do not cover or remove label

L'AVERTISSEMENT

Ne pas couvrir ou supprimer l'étiquette

N0658

MODEL Modele

EQUIPPED FOR Equipé pour

MANIFOLD PRESSURE Pression le Collecteur

VOLTS

Minimum spacing to a wall or adjacent unit. L'espacement minimum sur un mur ou unité

adjacente.

Minimum spacing above mounting surface. L'espacement minimum au-dessus de la

surface de montage.

Suitable for installation on combustible floors. Convient à l’installation sur un plancher combustible.

"Experts In Heat Transfer Technology"

www.bkideas.com

DRGV-7 123456789012-12345678

115

ANS Z83.11 • CSA 1.8-2007 Food Service Equipment

SERIAL NO Nº de Serie

NATURAL

PHASE

GAS Gaz

INCHES of WATER

4.5

Pouces d'eau

SIMPSONVILLE, SC, USA DATE OF MANUFACTURE DATE DE FABRICATION

12345678

INPUT Énergie

AMPS / Ampère

72,000

BTU / Hr BTU / H

Back

Arrière

Side Côté

Bottom Bas

N0656 -1

2.2

6 3

in.

Electrical Grounding Instructions

three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong from this plug.

Mise à la terre

mise à la terre assurant une protection contre les chocs électriques. La prise dans laquelle elle est branchée doit être correctement mise à la terre. Ne pas couper ni enlever la broche de mise à la terre de la fiche.

DO NOT COVER or REMOVE THIS LABEL NE RECOUVREZ PAS ou ENLEVEZ PAS CETTE ÉTIQUETTE

- Cet appareil est pourvu d’une fiche à trois broches dont une

CAUTION

- This appliance is equipped with a

AVERTIR

NORMAL OPERATION -

1.) Turn main POWER switch on.

2.) Touch controller screen to activate.

3.) Select desired cook recipe.

4.) Touch Cook or Preheat to start oven. TO CANCEL COOK PROGRAM -

1.) Touch  on upper right of controller screen and hold for 3 seconds.

NORMAL SHUT DOWN -

1.) Cancel any activate cook program.

2.) Wait 30 seconds for fans to stop.

3.) Turn POWER switch off.

AFTER POWER or GAS OUTAGE -

the oven will shut of automatically. To restart the oven, turn the POWER switch off and wait 5 minutes. Then follow NORMAL OPERATION procedures above.

Lubricate rotor gears with BKI L0200 Lubricant each day after cleaning. Failure to clean and lubricate the gears can damage the drive motor or warp the gear assembly.

DO NOT use caustic cleaners when cleaning this unit.

! WARNING

WHEN LIT UNIT IS MALFUNCTIONING. TURN OFF and CALL

FOR SERVICE.

N0536

FONCTIONNEMENT NORMAL -

1.) Allumez INTERRUPTEUR principal.

2.) Écran tactile de commande pour activer.

3.) Sélectionner le programme de cuisson désirée.

4.) Toucher Cook ou Preheat pour commencer four.

D'ANNULER LE PROGRAMME de CUISSON -

1.) Toucher  sur le contrôle et pendant 3 secondes.

ARRÊT NORMAL -

1.) Annuler le programme de cuisson actif.

2.) Attendre 30 secondes pour les fans d'arrêter.

3.) Couper le courant interrupteur.

APRÈS MISE SOUS TENSION ou de GAZ PANNE -

le four automatically arrêter. Redémarrer le four, Couper le courant interrupteur et attendre 5 minutes. Puis suivre FONCTIONNEMENT NORMAL procédure ci-dessus.

Lubrifier les engrenages du rotor avec BKI L0200 lubrifiant chaque jour aprè

nettoyage. D

les engrenageseut peut endommager le moteur d'entraînement ou dedéformer l'engrenage.

LUBRICATE HERE LUBRIFIEZ ICI

éfaut de nettoyer et lubrifier

NE PAS utiliser de nettoyants caustique pour nettoyer cette unité.

FRONT of OVEN

N0657

Intended for other than household use.

Non destiné à l’usage domestique.

For installation under ventilation hood only.

Installer en dessous d’une hotte de ventilation seulement.

Improper installation, adjustment, alteration, service or

WARNING

maintenance can cause property damage, injury or death. Read the installation, operating and main-tenance instructions thoroughly before installing or servicing this equipment.

L’installation, le réglage, la modification, la réparation

L'AVERTISSEMENT

ou l’entretien incorrect de cet appareil peut causer des dommages matériels, des blessures ou la mort. Lire attentivement les instructions d’installation, de fonctionnement et d’entretien avant de procéder à son installation ou entretien.

N0656 -2

NOTICE

When this appliance is installed with casters, it must be installed with the casters supplied, a connector complying with either ANSI Z21.69 • CSA 6.16 and a quick-disconnect device complying with ANSI Z21.41 • CSA 6.9. It must also be installed with restraining means to guard against transmission of strain to the connector, as specified in the appliance manufacturer’s instructions.

AVIS

Les appareils sur roulettes doivent être pourvus des roulettes fournies, d’un tuyau

de raccordement conforme à la norme ANSI Z21.69 ou CAN/CGA-6.16 et d’un

raccord à débranchement rapide

satisfaisant les exigences de la norme ANSI Z21.41 ou CAN1-6.9. Ils doivent aussi être munis d’un dispositif de

retenue pour empêcher toute

transmission de tension au tuyau de raccordement confromément aux instructions du fabricant.

BACK of OVEN

Page 8

Rotisserie 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 meats, 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. The drippings from

raw foods contaminate cooked or processed foods.

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

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.).

Page 9

Rotisserie Oven Operation

Item #

Description

Function

Operation

Controls and Indicators

Hardware Controls

Rotor Switch

Main Power Isolator Light

Main Power Switch Turns power to the entire unit

Analog Touchscreen Controller

Cooling Fan Indicator Light

Depressing the switch allows the operator to “jog” the rotor position when the door is open. Releasing the switch stops the rotor.

This light illuminates to indicate that power is being applied to the oven from the Main Power Isolator (Circuit Breaker).

on or off. When placed in the on position, the Touchscreen controller is powered, lights illuminate and the rotor motor engages (if both doors are closed). When placed in the off position, power is removed from the entire unit.

Used for operation and programming of the oven. A built-in beeper is used to indicate touchscreen presses and other oven functions. It has 15 programmable cooking recipes.

This light illuminates to indicate there is a malfunction of the cooling fan in the control compartment. Call a qualified BKI service technician to repair the oven. The oven can still be operated with when this light is illuminated. However, operating the oven for an extended period of time may result in oven failure and damage to additional components.

TouchTEC ________

Power

! WARNING

WHEN LIT UNIT IS

MALFUNCTIONING.

TURN OFF and CALL

FOR SERVICE.

OPERATOR SIDE

Page 10

Rotisserie Oven Operation

Screen Name

Screen

Description

Preheat

Software Controls – Operation Screens

Startup

Controller Off

Recipe Selection

Recipe Settings

Preheat/Cook Selection

Preheat

Appears when the Main Power Switch is placed in the on position.

Appears after the Startup screen displays. This screen Indicates that the controller is turned off. Touching anywhere on the screen will turn the controller on and display the Recipe Selection screen.

Displays a the list of available recipes. The up and down arrow buttons move the highlight box from one recipe to the next. Once the desired recipe is highlighted the user touches the GO button to start the cook cycle. Touching the X button for 3 seconds turns the controller off. Touching any recipe will show the settings for that recipe.

Displays Preheat Temperature, Cook Temperature, Cook Time, Hold Temperature and Cook To settings for a selected recipe. Touching the up and down arrow buttons scroll the screen to view more settings. Touching the X button momentarily returns you to the previous screen.

Displays once the user highlights a recipe and touches the GO button if the recipe has a preheat temperature programmed. The user selects where to start the cooking cycle by touching Preheat or Cook. Touching Preheat displays the Preheat screen. Touching Cook displays the Ready To Cook screen. If the Preheat temperature is set to OFF the controller goes directly to the Ready To Cook screen. The T button can be used to display the current oven temperature. Touching the T button displays the temperature, then automatically returns to the previous screen in 2 seconds. Touching the X button momentarily returns you to the previous screen.

Displays once the user touches the Preheat/Cook Selection screen. The Preheat cycle heats the cooking cavity up to the pre-defined preheat temperature. Once this temperature is reached the unit automatically switches to the Ready To Cook mode. A small highlighted letter H will appear to the right of the temperature display to indicate that the controller has energized the heating elements. The absence of the letter H indicates that the controller has de-energized the heating elements as the oven temperature has reached the set temperature limit. The T button works as described for the Preheat/Cook Selection screen. Touching the X button for 3 seconds returns you to the Recipe Selection screen.

option from the

Page 11

Rotisserie Oven Operation

Screen Name

Screen

Description

Cook

COOK

EXTRA

Ready to Cook

Cooking

Hold

Extra Cook

Displays once the user touches the Preheat/Cook selection screen or once the preheat cycle is finished or directly from the Recipe Selection screen if no preheat temperature was programmed. When the temperature is within 5° of the cook temperature the controller will emit three 2 second beeps indicating that the product can be loaded. The user places the product to be cooked into the cooking cavity and touches the COOK button to start the cooking process. If the door is opened and/or the temperature drops below 25° below the preheat temperature, the screen will flash and beep every 30 seconds until the COOK button is touched. The highlighted letter H works as described for the Preheat screen. The T button works as described for the Preheat/Cook Selection screen. Touching the X button for 3 seconds returns you to the Recipe Selection screen.

Displays once the To Cook screen. This screen shows the cooking temperature, the time remaining in the cook cycle, and the elapsed time shown with the progress bar at the bottom of the screen. Hold the X button for 2 seconds to stop the cook in progress. The EXTRA button can be used to add more cook time to the cycle. The cook cycle ends when the cook time elapses. This is indicated by three 2 second beeps. If a hold temperature was programmed then the Hold screen is displayed. If no hold temperature was programmed then the screen will flash and beep until touched. The highlighted letter H works as described for the Preheat screen. The T button works as described for the Preheat/Cook Selection screen. Touching the X button for 3 seconds returns you to the Preheat/Cook Selection screen.

Displays once the cook cycle is complete if a hold temperature was programmed. This screen displays the hold temperature (or nothing if set to OFF), and the elapsed time in the hold mode. The EXTRA button is available here so the product can be cooked for more time if required. The highlighted letter H works as described for the Preheat screen. The T button works as described for the Preheat/Cook Selection screen. Touching the X button for 3 seconds returns you to the Recipe Selection screen.

Appears when the Cooking or Hold screens. Use the up and down arrow buttons to set the amount of additional cook or hold time in 5 minute increments. Touch the GO button to add the additional time you set. Touch the X button to return to the previous screen without adding any extra cook or hold time.

button is touched from the Ready

button is touched from the

option from the

Page 12

Rotisserie Oven Operation

Screen Name

Screen

Description

BASIC SETUP

COOK PROGRAMS

Software Controls – Programming Screens

Startup

Controller Off

Recipe Selection

Program Security

Program Mode Selection

ENTER CODE 0 0 0 0

Appears when the Main Power Switch is placed in the on position.

Appears after the Startup screen displays. Indicates that the controller is turned off. Touching anywhere on the screen will turn the controller on and display the Recipe Selection screen.

Appears once the Controller Off screen is touched. Touch any recipe for 3 seconds to enter the programming mode. Touch the X button for 3 seconds to turn the controller off.

Appears upon entering the programming mode and is used to enter a 4 digit passcode. When the controller is first powered, 0000 is used to access the programming mode. Upon subsequent access, if you don’t want to use a special passcode but want to leave it 0000 just press the GO button. If you do want to use a special passcode, configure one using the Basic Setup screen. Use the left and right arrow buttons to move the cursor under the digit to be changed. The up and down arrow buttons increase or decrease the digit as desired. Touch the GO button to submit the security passcode. If the passcode is valid the Programming mode Selection screen will appear. If the passcode is invalid the Program Security screen will reappear showing the passcode you entered. Touch the X button to return to the previous screen.

Appears once a valid passcode is entered from the Security screen. Touch the BASIC SETUP option to change basic controller parameters. Touch the COOK PROGRAMS option to change cook parameters for a specific recipe. Touch the X button to return to the Recipe Selection screen.

Basic Setup

Recipe Edit Selection

Appears when the

option is touched from the Programming Mode Selection screen. Use this screen to configure the controller to display temperature in Fahrenheit of Centigrade, to use short or long beeps at the end of a cook cycle and to modify the four digit passcode. The E in the bottom right corner toggles between English and Spanish on the display. Touch the X button to return to the previous screen.

Appears when the

option is touched from the Programming Mode Selection screen. This screen is used to select the recipe you want to edit. Use the up and down arrow buttons to highlight the recipe then touch the EDIT button. Touch the X button to return to the previous screen.

Page 13

Rotisserie Oven Operation

Screen Name

Screen

Description

EDIT

Recipe Parameter Selection

Recipe Parameter Edit

Appears when a recipe is selected and the touched from the Recipe Edit Selection screen. This screen is used to select a specific recipe parameter to edit. Use the up and down arrow buttons to scroll through the list of parameters and touch the parameter you want to change. Touch the X button to return to the previous screen.

Appears when a recipe parameter is touched from the Recipe Parameter Selection screen. This screen is used to edit a specific recipe parameter. The editable parameters are: Recipe name, Preheat Temp, Cook Temp, Cook Time and Hold Temp. The left and right arrow buttons are used to move the cursor under the character to be changed. The up and down arrow buttons changes the character as desired. The Preheat Temp and Hold Temp parameters can be turned off by scrolling the temperature below 150°. Touch the SAVE button to save the changed parameter. Touch the X button to abort all changes and return to the previous screen.

button is

Page 14

Rotisserie Oven Operation

Programming the Controller Using the Touchscreen Interface

Use the procedures below to edit a separate recipe or to change the basic controller configuration.

Edit a Recipe

1. Turn on the Power Switch. The Startup screen will briefly appear then the Controller Off screen will display.

2. Touch anywhere on the touchscreen. The Recipe Selection screen will appear displaying a list of recipes.

3. Touch any recipe for 3 seconds. The Security screen will appear.

4. Use the up/down and left/right arrow buttons to enter the passcode and touch the GO button. The Program Mode Selection screen will appear if a valid passcode is entered.

5. Touch the COOK PROGRAMS option. A Recipe Edit Selection screen will appear.

6. Highlight the recipe you want to edit using the up/down arrow buttons then touch the EDIT button. The Parameter Selection screen will appear.

7. Use the up/down arrow buttons to view the recipe parameters and touch the parameter you want to edit. The Parameter Edit screen will appear.

8. Change the parameter value using the left/right and up/down arrow buttons then touch the SAVE button to save your changes. You will return to the Parameter Selection screen.

9. Repeat the process to change any other parameters.

10. Touch the X button as necessary to return to the Recipe Selection screen.

Edit the Basic Setup

1. Turn on the Power Switch. The Startup screen will briefly appear then the Controller Off screen will display.

2. Touch anywhere on the touchscreen. The Recipe Selection screen will appear displaying a list of recipes.

3. Touch any recipe for 3 seconds. The Security screen will appear.

4. Use the up/down and left/right arrow buttons to enter the passcode and touch the GO button. The Program Mode Selection screen will appear if a valid passcode is entered.

5. Touch the BASIC SETUP option. A Basic Setup Selection screen will appear.

6. Touch the parameter that needs to be changed. A Basic Setup Parameter Edit screen appears.

7. Change the parameter value using the left/right and up/down arrow buttons then touch the SAVE button to save your changes. You will return to the Basic Setup Selection screen.

8. Repeat the process to change any other parameters.

9. Touch the X button as necessary to return to the Recipe Selection screen.

Page 15

Rotisserie Oven Operation

Operation with the Controller

Use the procedures below to view a separate recipe or to activate a cook cycle using a one of the preprogrammed recipes.

Viewing Recipes

1. Turn on the Power Switch. The Startup screen will briefly appear then the Controller Off screen will display.

2. Touch anywhere on the touchscreen. The Recipe Selection screen will appear displaying a list of recipes.

3. Use the up/down arrow buttons to highlight the recipe you wish to view then touch it. A Recipe Settings screen will appear.

4. Use the up/down arrow buttons to view any settings for the recipe selected.

5. Touch the X button momentarily to return to the previous screen.

Cooking

1. Turn on the Power Switch. The Startup screen will briefly appear then the Controller Off screen will display.

2. Touch anywhere on the touchscreen. The Recipe Selection screen will appear displaying a list of recipes.

3. Use the up/down arrow buttons to highlight the recipe you wish to use then touch the GO button. If a preheat temperature was programmed then the Preheat/Cook Selection screen will appear. If no preheat temperature was programmed then the controller enters the Ready To Cook mode displaying the Ready To Cook screen.

• If the Preheat/Cook Selection screen appears, do either of the following:

• Touch the Preheat option to enter the Preheat mode. The controller will display the

Preheat screen. Once the preheat temperature is reached the controller enters the Ready To Cook mode.

• Touch the Cook option to enter the Ready to Cook mode.

Once the temperature is within 5° of the cook temperature in the Ready To Cook mode the controller will emit three 2 second beeps indicating that the oven can be loaded with product.

4. Load the product into the oven. Use the Rotor Switch on the front panel to operate the rotors during loading.

5. Close the door.

6. Touch the COOK button. The controller now enters the cook mode and displays the cooking temperature, time remaining in the cook cycle and the elapsed time. If necessary, use the EXTRA button to add more cook time to the cycle. At the end of a cook cycle the controller will emit three 2 second beeps and enter the Hold mode and display the Hold screen if a Hold temperature was programmed. If a Hold temperature was not programmed the screen will flash and beep until touched.

7. Open the oven door and check the product for proper internal temperature. If necessary, use the EXTRA button to add more cook time.

8. Unload the product if it is done.

Page 16

Rotisserie Oven Operation

STEP 1

engage the gears and the drive hub.

side.

STEP

Shaft ends must insert into the holes

STEP

ends of the shaft over the Rotor Disk

Operation After a Gas or Power Outage

The oven will shut off automatically if the gas supply is interrupted or the power goes out. If either of these conditions occur you should perform the following procedure:

For your safety, if there is an interruption in the gas or power supply, make sure to wait for at least five minutes before restarting your oven. This allows time for any unburned gas to dissipate. (LP gas may take longer than five minutes.) If you smell gas, do not start your oven.

1. Place the Main Power Switch to the “OFF” position.

2. Wait at least 5 minutes to allow gas that may have accumulated in the burner compartment to escape.

3. Follow normal operating procedures once the power or gas is restored.

Normal Shutoff

1. Stop cooking and remove all food products from the oven.

2. Turn the Main Power Switch to the “OFF” position.

3. Allow oven cavity to cool before cleaning.

Installing Rotor System

ROTOR GUIDE PIN

Install the Rotor Disks by first inserting the guide pin into the shaft center hole. The Rotor Disk with gears goes on the right side of the oven. It will be necessary to rotate this Rotor Disk while pushing in to

When properly installed there will be approximately ¼” [6 mm] space between the Rotor Disk and cavity

Rotate both Rotor Disks so that the U-shaped slot in the hubs is facing up and forward as shown. Grasp the Rotor Shaft with both hands and insert the ends into the U-shaped hub slots. The pins in the Rotor

in the bottom of the U-shaped slots in the Rotor Disk Hubs.

Slide the Rotor Shaft Nuts on both

hub and tighten by rotating the nuts clockwise.

Page 17

Rotisserie Oven Operation

Preparing and Loading Chickens

Trussing Chickens

It is recommended that whole chickens be trussed before cooking. Trussing holds the wings and legs of the chicken tightly against the body. This improves the visual appeal of the chickens while they are cooking. In addition trussing keeps the chicken moist by retaining more of the natural juices and helps prevent the wing tips from burning.

Using 6 ½” – 7” elastic ties, follow these simple steps to truss the chickens.

Fold wing tips back under the chicken

Pull and twist the tie over the back of the chicken to form an “X”. Make sure wing tips are under tie

With the back of the chicken up slip

the tie under the wings and pull back.

Turn the chicken over and pull the tie

over the ends of the legs

Page 18

Rotisserie Oven Operation

STEP 1

STEP

Insert the square pin completely into

STEP

Verify that rotor disk slips into the

V-Spits

Up to four (4) whole chickens can be placed on a DRGV-7 v-spit. Insert the tapered (square pin) end of the v-spit under the legs and through the cavity of the trussed chicken as shown below. Orient the spit with the “V” toward the breast side of the chicken. The legs and thighs of the chicken should be on the same side of the v-spit as the breast.

Make sure the chickens are evenly spaced on the v-spit. Do not place more than four chickens on a vspit. Chickens that are pushed tightly together on the v-spit will not brown properly during cooking leaving “blonde” areas where the two chickens were touching.

The DRGV-7 will hold up to 7 v-spits. When loading less than 7 spits, space the spits as evenly as possible on the rotors. Balancing the load on the rotors will extend the life of the rotor drive system. When loading only 2 or 3 spits DO NOT place them in adjacent mounting locations on the rotors.

Load the first v-spit on the rotors as described below. Use the rotor jog button to advance the rotors while loading additional v-spits.

Orient the V-spit with the round pin to the left. Insert the round pin completely into the hole in the passive (left) side rotor.

Rotate the V-spit so that the flats of the square pin align with the square opening in the drive (right) rotor.

the square opening in the rotor.

slot in the round pin on the left end of the V-spit.

Page 19

Rotisserie Oven Operation

Thumb Screw Wrench

Baskets

The optional tiered clamping baskets can be used to cook a wide variety meat portions and proteins. By using the intermediate trays two layers of smaller portions can be cooked in a single basket. Note that these baskets will not produce an even browning on the exterior of the cooked products.

Place the portions to be cooked in the Lower Tray of the baskets. The portions should be evenly distributed in the Lower Tray with some space between each portion for adequate heat circulation.

Slide the Upper Tray over the vertical pins in the Lower Tray. Push the Upper Tray down onto the portions to be cooked firmly enough that the portions do not move in the basket. Tighten the thumb screws securely on each end with the thumb screw wrench. For larger portions, the Intermediate Tray can be used in place of the Upper Tray.

To cook two layers of portions in the basket, load the first layer in the Lower Tray and secure this layer with the Intermediate Tray as described above. In similar fashion place the second layer of portions in the Intermediate Tray and secure this layer with the Upper Tray.

Load the baskets onto the ovens rotor system as described above for the V-spits.

Upper Tray

Intermediate Tray

Lower Tray

(FA55313800)

Page 20

Rotisserie 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 installs the oven.

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

Install your oven in a well-ventilated area. This will ensure that the gas burns properly and will help prevent any fires.

The oven must be mounted on a level surface capable of supporting the fully loaded oven. Refer to Chart 1 for oven weight.

Adequate clearance must be provided around the oven for safety, proper operation and ventilation. Refer to Chart 1 for required minimum clearances. Note that these are minimum clearances. If the oven is to be permanently mounted near other immovable objects additional clearance must be provided for connection and service of the oven on both sides.

All ventilation slots must be kept free from obstruction. The area around oven must be kept free and clear from combustibles.

Specific Instructions

The oven must be installed under a ventilation hood. If the oven is not properly ventilated, carbon monoxide can be released around the oven. Asphyxiation or suffocation can occur if gas is not ventilated properly.

Installation of this appliance must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code ANSI Z223.11/NFPA 54 or Natural Gas and Propane Code CSA B149.1 as applicable.

• This appliance and its individual shutoff valve must be disconnected from

• The appliance must be isolated from the gas supply piping system by

When installed, this appliance must be electrically grounded in accordance with local codes, or in the absence of local codes, the National Electric Code ANSI/NFPA 70 or the Canadian Electrical Code CSA C22.2, as applicable. A wiring diagram is located on the inside of the appliance’s right side panel.

This appliance is equipped with a 3-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded 3prong receptacle. Do not cut or remove the grounding prong from the plug.

the gas supply piping system during any pressure testing of that system at test pressures in excess of ½ psi (3.5kPa).

closing its individual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psi (3.5kPa).

Page 21

Rotisserie Oven Installation

When this appliance is installed with casters, it must be installed with the casters supplied, a connector complying with either ANSI Z21.69 • CSA 6.16 and a quickdisconnect device complying with ANSI Z21.41 • CSA 6.9. It must also be installed with restraining means to guard against transmission of strain to the connector, such as BKI part number FT0279.

Chart 1. Location and Clearance

> 6in

[152.4mm]

1 7/8in

[47.6mm]

Counter Top and Stand

> 18in

> 3in

[76.2mm]

34 1/16in

[865.0mm]

2 11/16in

[67.9mm]

[457.2mm]

for SERVICE ACCESS

TECHNICAL SPECIFICATIONS:

Net Weight: 450 lbs [204 kg] Floor Space: 13.2 sq ft [1.2 sq m] Voltage: 115V Phase: 1 Frequency: 60 Hz Amperage: 4.5A Electrical Power: 540W Electrical Plug: NEMA 5-15P Gas Power: 75,000 BTU Max. Gas Types: Natural & Propane Min. Gas Pressure: 5 inch W.C. Max. Gas Pressure:14 inch W.C. Gas Inlet: 3/4" NPTM

FOR PROPER OPERATION Use a minimum 3/4" pipe and 3/4" ID flexible gas connector for gas supply connection.

∼

40 11/16in

[1033.7mm]

38in

[964.8mm]

4in

[101.6mm]

Model DRGV-7 Gas Rotisserie Oven

3in

[76.2mm]

30 3/4in

[781.0mm]

34 5/8in

[879.1mm]

Page 22

Rotisserie Oven Installation

> 3in

[76.2mm]

> 6in

[152.4mm]

1 7/8in

[47.6mm]

34 1/16in

[865.0mm]

> 3in

[76.2mm]

2 5/8in

[66.6mm]

TECHNICAL SPECIFICATIONS:

Net Weight: 900 lbs [408 kg] Floor Space: 13.9 sq ft [1.3 sq m] (2) Ovens Connect Independently

Specifications for Single Oven Voltage: 115V

Phase: 1

∼

Frequency: 60 Hz

Amperage: 4.5A Electrical Power: 540W Electrical Plug: NEMA 5-15P

Gas Power: 75,000 BTU Max.

Gas Types: Natural & Propane Min. Gas Pressure: 5 inch W.C. Max. Gas Pressure:14 inch W.C.

Gas Inlet: 3/4" NPTM FOR PROPER OPERATION

Use a minimum 3/4" pipe and

3/4" ID flexible gas connector

for gas supply connection.

32 15/16in

[836.6mm]

FLUE DUCTS ARE REMOVABLE TO ALLOW FOR INSTALLATION UNDER A HOOD BUT MUST BE REATTACHED AFTER INSTALLATION

DRAIN

VALVE

40 11/16in

[1033.7mm]

79 3/4in

[2025.4mm]

2 5/8in

[66.7mm]

1 5/8in

[41.6mm]

Model DRGV-14 Gas Rotisserie Oven

30 3/4in

[781.0mm]

34 5/8in

[879.1mm]

43 1/16in

[1093.5mm]

3in

[76.2mm]

Page 23

Rotisserie Oven Installation

Mounting

This appliance cannot be mounted directly on a counter top. Air must be able to circulate under the appliance. To prevent equipment damage the appliance must be mounted on legs, casters or a stand with an open appliance mounting surface.

Screw Legs or Stand mounting screws into larger 3/8"-16 Thread Inserts on each corner of the oven base.

L0154 4 in. Adjustable Leg - (4) req'd.

(4) WSH046 3/8" Lock Washer

(4) SCR068 3/8"-16 x 3/4" Hex Head Screw

Use inner Stand Mounting holes in front of oven.

Use outer Stand Mounting holes in front of oven.

Page 24

Rotisserie Oven Installation

Stacking Ovens

Serious injury, equipment damage or death could result if attempting to install these ovens yourself. Special equipment is required to lift and stack two ovens. Ensure that an authorized BKI service agent installs the oven.

A DRGV-14 two cavity oven is shipped from the factory as two individual ovens along with the components required to assemble them into a single unit. The lower oven will have casters installed, the upper oven will not.

Prepare the top oven by attaching the mounting angle to the bottom as illustrated below.

Prepare the lower oven by first removing the two side panels. Then attach the stacking channels, flue duct and baffle as detailed in the following illustrations.

Page 25

Rotisserie Oven Installation

FB55308003 Front Trim orient as shown.

ATTACH STACKING CHANNELS

Remove front (3) Top Panel mounting Screws. Position Front Trim over mounting holes and secure with Screws.

ATTACH FRONT TRIM

(2) WSH248 1/4"-20 Keps

(2) BLT257

Nuts

1/4"-20 x 5/8"

Carriage Bolts

(2) FB55307803 Channels (with factory installed thread inserts)

(4) SCR059 1/4"-20 x 3/4" Hex Screws & (4) WSH044 1/4" Lock Washers

Page 26

Rotisserie Oven Installation

Flue Ducts slides over the outside of the Oven Flue

WB55306700 Flue Duct

(4) SCR138 #10 x 1/2" Screws

ATTACH FLUE DUCT

(4) SCR138 #10 x 1/2" Screws

FB55308203 Flue Baffle

Remove existing (3) Screws, position Flue Baffle & re-install Screws.

ATTACH FLUE BAFFLE

Lift the top oven and set it in place on the lower oven as shown in the following illustration. Ensure the lifting equipment has a rated capacity of at least 500 lb. [250 kg].

The angles on the bottom of the top oven slide over the outside of the channels attached to the top of the lower oven.

Page 27

Rotisserie Oven Installation

Secure the two ovens to each other with the fasteners noted on the illustration.

(4) 1/4"-20 Threaded Inserts in top may be used to attach lifting hardware. Minimum capacity of lifting hardware is 500 lb. [250 kg].

(4) SCR059 1/4"-20 x 3/4" Hex Head Screws & (4) WSH2661/4" Flat Washer & (4) WSH044 1/4" Lock Washer

Page 28

Rotisserie Oven Installation

Attach Lower and Upper Oven Flue Chimneys and Side Trims as illustrated below.

Lower Oven Flue Chimney Assembly

Upper Oven Flue Chimney

(4) SCR138 #10 x 1/2" Screws install in top two holes in ends of Flue Chimey

Tab on front flange of Side Trim fits into slot in end of Front Trim

(4) SCR138 #10 x 1/2" Screws

(4) SCR138 #10 x 1/2" Screws installed thru Top Panel of lower oven into Side Trim

(2) FB55308103 Side Trim - fit between top panel of lower oven and base plate of upper oven

Lower oven Flue Duct slides inside of Chimney

It will be necessary to remove the cooling fan on this side of the lower oven to install the Side Trim screw. Re-install cooling fan after installing Side Trim.

Page 29

Rotisserie Oven Installation

Locking Ovens in Place

For ovens equipped with casters, injury or equipment damage could result if the ovens are not locked in position to prevent movement during normal operation.

Locking casters are provided on ovens with 3” diameter and larger casters. To prevent movement of the ovens once they are in their installed position depress the caster locking lever on the side of the two front casters with your foot.

Low profile ovens with 2” diameter casters are provided with two legs in the front of the base of the lower oven. Once the ovens are moved to their installed position, lower these legs to firmly contact the floor, preventing movement of the ovens.

LEG LEVELERS TO BE LOWERED TO CONTACT FLOOR TO PREVENT MOVEMENT WHEN OVEN IN OPERATING POSITION.

DRGV-14 LOWER OVEN with 2" CASTERS

Page 30

Rotisserie Oven Installation

Gas Supply Connection

Installation of this appliance must conform with local codes or in the absence of local codes with the National Fuel Gas Code ANSI Z223.11/NFPA 54 or Natural Gas and Propane Code CSA B149.1 as applicable.

The gas supply connection for the oven is located on the back of the oven as shown. A separate gas supply must be provided for each oven cavity for stacked ovens (DRGV-14).

A 3/4” NPT nipple is provided for the gas supply connection. For proper oven operation the gas supply piping and connector must have a minimum capacity of 80,000 BTU per Hr. If a flexible connector with quick disconnect device is utilized, a minimum 3/4” ID flexible connector and quick disconnect devise must be used.

Gas Supply Connection (3/4” NPT)

Gas Manifold Pressure Test

The gas manifold pressure is preset at the factory. Due to variations in gas supply pressures, the manifold pressure should be checked after installation of the oven.

Refer to the oven’s rating plate for the required manifold pressure setting. Typically the manifold pressure will be 4 1/2 inches of water column for natural gas and 7 inches of water column for lp gas.

To check the manifold pressure connect a manometer to the OUTLET PRESSURE TAP (see diagram at right). Connect the oven’s gas supply and electric cord, turn the oven on and start a cook program so that the oven

burner lights. With the burner lit compare the manifold pressure on the manometer to the rated manifold pressure.

If the actual manifold pressure is different than the rated pressure use the PRESSURE REGULATOR

ADJUSTMENT on the valve to correct the manifold pressure. It will be necessary to remove the CAP SCREW to access the PRESSURE REGULATOR ADJUSTMENT (see diagram at above).

Be sure to disconnect the manometer and reinstall the plug in the valve’s OUTLET PRESSURE TAP after the competition of gas manifold pressure test.

COMBINATION GAS VALVE

Page 31

Rotisserie Oven Maintenance

Frequency

Performed By

Part Activity

Maintenance

The restraining device must always be connected when the appliance is in service. Disconnect for movement, such as servicing or cleaning. Reconnect the restraining device after appliance has been returned to its normal position.

Failure to comply with the maintenance below could result in a serious accident or equipment damage.

Failure to remove power from this unit before performing maintenance may cause severe electrical shock. This unit may have more than one disconnect switch.

Scheduled Maintenance

Use the following table to help manage scheduled maintenance activities.

Daily User Entire Oven Perform oven-cleaning procedure. Daily User Drive Rotor

Gears

6 months User Fan Blade Remove and replace.

Cleaning is not only necessary for sanitary reasons, but will increase sales appeal and maximize operating efficiency.

Lubricate planetary gear teeth.

Failure to remove power from this unit may cause severe electrical shock. This unit may have more than one disconnect switch.

Always wear appropriate personal protection equipment (googles, rubber glove & long sleeved garments) when cleaning the oven to guard against possible injury.

Using abrasive cleaners will damage the cabinet finish. Use only a mild soap and water solution or approved cleaner.

DO NOT USE OVEN CLEANER on this machine. Caustic cleaners will cause damage to the machine.

NEVER USE A WATER HOSE OR A STEAM CLEANER TO WASH THIS UNIT. Excess water can get into the interior of the cabinet and cause damage.

BKI Approved Cleaning Solutions

ECOLAB Greasestrip Plus Proctor & Gamble DCT Oven Cleaner J. Wilson Marketing Combi Brite Cleaner

Daily Cleaning & Maintenance

1. Allow oven to cool below 50o C-55o C (120o F-130o F).

2. Turn the Main Power Switch off and unplug the appliance.

3. Empty the Dripping Drawer using the drain valve or fat pump (refer to Figure 1 below).

4. Remove all food products from the unit.

5. Remove V-spits, or Baskets from the unit and place them in a large sink to soak in hot cleaning solution. Clean the components with warm water, a sponge and BKI Cleaner. Wipe dry with a clean cloth.

Page 32

Rotisserie Oven Maintenance

STEP 1

STEP

oven by pulling out on the outside of

6. Remove the Rotor System as described below:

Turn Rotor Shaft Nuts on both ends of shaft counter clockwise until the threads on the Nut disengage the threads on the Rotor Hub. Slide Nuts toward the center of the shaft.

Grasp the Rotor Shaft with both hands and lift the shaft out of the Rotor Hub saddles and remove it from the oven.

Remove the Rotor Disks from the

the disks while rotating them back and forth.

7. Place the Rotor System components in a large sink to soak in hot cleaning solution. Clean the components with warm water, a sponge and BKI Cleaner. Wipe dry with a clean cloth.

8. Remove the Fan Guard by pulling it straight out of the top of the oven cavity (refer to Figure 1 below).

Fan Blades under Fan Guard

Tabs on Fan Guard insert into these slots.

Fan Guard sits on pin, both sides

Fan Guard - pull

straight out to remove,

reinstall as shown.

Dripping Drawer

Figure 1

Burner Cover - lift

up to cover Burner during cleaning.

Wire Rack or Drip Tray sits on pins in the front & back of the cavity

Page 33

Rotisserie Oven Maintenance

STEP 1

engage the gears and the drive hub.

side.

STEP

Shaft ends must insert into the holes

STEP

ends of the shaft over the Rotor Disk

9. Remove the Wire Racks or Drip Tray and the Dripping Drawer from the oven (refer to Figure 1 above).

10. Clean the Fan Guard, Wire Racks or Drip Tray and Dripping Drawer with mild soap and water solution or approved cleaner and a sponge. Wipe dry with a clean cloth.

11. Clean in interior oven cavity with mild soap and water solution or approved cleaner and a sponge. Wipe dry with a clean cloth.

12. Carefully clean the fan blades using a mild soap and water solution or approved cleaner and a scrub brush. Do not bend or disfigure the fan blades.

13. Clean the outside of the oven with mild soap and water solution or approved cleaner and a sponge. Wipe dry with a clean cloth.

14. Replace the Fan Guard, Wire Racks or Drip Tray and Dripping Drawer in the oven cavity (refer to Figure 1 above).

15. Lubricate the gears on the Drive Rotor as shown below with Permatex® Super Lube® Synthetic Lubricant with PTFE (BKI part number L0200).

Lubricate gear teeth.

16. Reinstall Rotor System as shown below.

ROTOR GUIDE PIN

Slide the Rotor Shaft Nuts on both

hub and tighten by rotating the nuts clockwise.

When properly installed there will be approximately ¼” [6 mm] space between the Rotor Disk and cavity

in the bottom of the U-shaped slots in the Rotor Disk Hubs.

Page 34

Rotisserie Oven Maintenance

Problem

Cause

Possible Solution

Troubleshooting

Unit will not turn on. Main Power Isolator Light is not illuminated.

Problem with building power supply Check circuit breaker at building

Unit will not turn on. Main Power Isolator Light is illuminated.

Defective Power Switch. Contact BKI service agent for

Rotor not rotating with door closed.

Defective door switch. Contact BKI service agent for

Defective relay. Contact BKI service agent for

Defective motor or capacitor. Contact BKI service agent for

Rotor will not rotate while depressing Rotor Jog Switch with door open but operates with door closed.

Oven does not heat at all. Improper program settings. Check program settings. Improper parameter settings. Contact BKI service agent for

Defective cooking controller. Contact BKI service agent for

Defective gas valve or spark

Defective combustion blower or

Problem with building gas supply. Contact local gas company

Burner ignites but then quickly extinguishes.

Control displays “999” under the temperature display.

“Call for Service” light on lower control panel illuminated

Cavity lights do not illuminate when unit is on.

Individual cavity lamp does not illuminate.

Unit power plug disconnected. Plug unit into mating receptacle.

power panel. If problem persists, contact BKI service agent for corrective action.

Safety cut out thermostat tripped or defective.

Door not completely closed. Check that both doors are

Defective Rotor Jog Switch. Contact BKI service agent for

module.

pressure switch.

Fouled flame sense probe. Contact BKI service agent for

Temperature probe connection loose or defective probe.

Cooling fan or pressure switch malfunctioning.

Blown fuse. Contact BKI service agent for

Defective bulb. Contact BKI service agent for

Contact BKI service agent for corrective action.

corrective action.

completely closed

corrective action.

corrective action. Contact BKI service agent for

corrective action.

service representative.

corrective action. Contact BKI service agent for

corrective action.

Page 35

Rotisserie Oven Accessories

G0089 HI

TEMP GLOVES

Accessories

L0200 PTFE

LUBRICANT

MF0047 V-SPIT

AB55310000 TIERED BASKET

AB55315500 12 ROD SPIT RACK

(capacity- 60 V-Spits & 9 Baskets)

AB55317400 6 ROD RACK

CHANNEL

(order Rods separately)

FA55313800 THUMB

SCREW WRENCH

WA55315300 V-Spit Rod

WA55315400 Basket Rod

WA55314200

SPIT HOLDER

requires Ø1 1/2” mounting hole.

DRGV-7 STANDS

AN55310700 Open Stand, Adjustable Feet AN55310800 2 Shelf Stand, Adjustable Feet AN55316200 Open Stand, Swivel Casters AN55316300 2 Shelf Stand, Swivel Casters (2 Shelf Stand with Swivel Casters shown.)

Page 36

Rotisserie Oven Wiring Diagram

Wiring Diagram

FN5

CP1

FN4

LADDER DIAGRAM

CS1

SW1

SW4

SW1

TC1

FN4

FN6

CP1

SW2

FN5

FN3

FN2

FN1

2 2

SW4

TB1

TF1

SW3

SW4

(8A)

SM1

CP 1- CP 004 6 CON TRO L, TOU CH SCR EEN Con sul t Fa ct ory for cu sto mer spe cif ic pre -pro gra mme d c ont rol . P1 - T00 07 PR OBE , TE MPE RAT URE CS 1-E B68 692 800 CO RDS ET, 90" NE MA 5-1 5 F040 6 C ORD RE STR AIN T F1 - F039 4 FUS E, 8A F U00 4UK FU SE H OLD ER FN 1- F N00 55 FAN CO MPL ETE , CC W, 115 V FN00 48 FAN BL ADE , C CW F N00 49 NUT , CC W F AN BLA DE FN 2- F N00 56 FAN CO MPL ETE , CW , 1 15V FN00 51 FAN BL ADE , C W F N00 52 NUT , FA N B LAD E, CW FN 3- F N00 54 FAN , C OMB USTI ON FN 4- F N00 46 FAN , C OOL ING, 11 5V FN 5- F N00 46 FAN , C OOL ING, 11 5V FN 6- F N00 46 FAN , C OOL ING, 11 5V L 1- L I01 6UK CL R P ILO T L IGH T, 2 50V L 2- L H00 34 LAM P H OLD ER, 115 V B05 68 BUL B, 40W , 11 5V

SW2

SW3

FN2

FN1

TC1

(8A)

L 3- PL0 004 PIL OT LIG HT M 1- M0 115 GE ARM OTOR , 1 15V R 1- R 019 1 R ELA Y, SPD T, 20A , 11 5V R 2- R 019 1 R ELA Y, SPD T, 20A , 11 5V

SM 1- C07 69 SPA RK MOD ULE

MB 441 154 00 IGN ITIO N P ROB E

SW 1-S 030 4 P B O PER ATO R, 2 PO S.

S 030 7 C ONT ACT BL OCK ,

SW 2-S 030 9 P B O PER ATO R, M OME NTA RY

S0 307 CO NTA CT BLO CK, 1 N .O. SW 3-S 036 6 P LUN GER SW ITCH , S PDT SW 4-S 017 4 S WIT CH, VAC UUM SW 5-S 017 4 S WIT CH, VAC UUM

TB 1- T B00 65 TER MIN AL SEC TION , 2 CO ND

TB 006 7 TER MIN AL S ECT ION , 4 CO ND

TB 006 9 TER MIN AL E ND PLA TE

TC 1- T 010 8TH ERM OST AT, MA N RE SET

TF 1- E A55 390 100 TR ANSF ORM ER 120 V/2 4V

V 1- C0 739 GA S V ALV E

WIRES PASSING

UNDER BASE

SM1

SW5

FN6

WHT BLK

RED

FN3

CS1

Page 37

Rotisserie Oven Notes

Notes

Page 38

2812 Grandview Drive, Simpsonville, S.C. 29680, USA http://www.bkideas.com

Made and printed in the U.S.A.

SS-OM-051.02 9/02/15