BKI HSS2-5TUL Service Manual

Multi - Shelf
Merchandiser Series

Series: HSS

Operation & Service Manual

CS-TM-003.01 Revised 10/01/18

BKI LIMITED WARRANTY

2812 Grandview Drive • Simpsonville, SC 29680 • USA

[phone] • Toll Free: [phone] • Fax: [phone]

WHAT IS COVERED This warranty covers defects in material and workmanship under normal use, and applies only to the original

purchaser providing that:

 The equipment has not been accidentally or intentionally damaged, altered or misused;
 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.

 The serial number rating plate affixed to the equipment has not been defaced or removed.

WHO IS COVERED This

warranty

is

extended

to the original

purchaser

and applies only to

equipment purchased

for use

in the U.S.A.

COVERAGE PERIOD 

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.



COB Models: One (1) Year limited parts and labor.

 COM Models: Two (2) Year limited parts and labor. COM convection ovens also have a two (2) year door warranty.


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

 BevLes Products: Two (2) Year limited parts and labor.


Warranty period begins the date of dealer invoice to customer or ninety (90) days after shipment date from

BKI, whichever comes first.

WARRANTY COVERAGE This

warranty

covers on-site labor, parts and

reasonable

travel

time

and travel e

xpenses

of

the

authorized

service

representative

up to (100) miles

round

trip and (2)

hours

travel time

and

performed during regular, weekday business hours

.

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

EXCLUSIONS 

Negligence

or acts of

God,



Thermostat calibrations

after (30) days

from equipment installation date,

 Air and gas

adjustments,

 Light

bulbs,

 Glass doors and

door adjustments,



Fuses,



Adjustments

to

burner

flames and

cleaning of

pilot

burners,



Tightening

of screws or

fasteners,

 Failures

caused

by erratic

voltages

or gas

suppliers,



Unauthorized

repair by

anyone other than

a BKI F

actory Authorized

Service Center,



Damage

in

shipment,



Alteration,

misuse or

improper installation,



Thermostats

and safety valves with

broken

capillary tubes,

 Freight –

other than normal UPS charges,



Ordinary

wear and

tear,

 Failure to follow

installation and/or operating instructions,

 Events

beyond control

of the

company.

INSTALLATION Leveling, as well as

proper installation

and check out of all

new equipment -

per

appropriate

installation

and use materials – is the responsibility of the

dealer

or installer, not the

manufacturer.

REPLACEMENT PARTS

BKI genuine

Factory OEM parts receive a (90) day

materials warranty

effective from the date of

installation

by a BKI F

actory Authorized

Service

Center.

Warranty

is in lieu of all

other warranties, expressed

or implied, and all

other obligations

or liabilities on the

manufacturer’s

part.

BKI shall in no

event

be liable for any

special, indirect

or

consequential damages,

or in any

event

for

damages

in excess of the

purchase

price of the unit. The repair or

replacement

of

proven defective

parts shall

constitute a

fulfillment of all

obligations

under

the terms of this

warranty.

CS-TM-003.01 Revised 10/01/18

Table of Contents

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

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

Shipping Damage ............................................................................................................................................................... 2

Safety Precautions .............................................................................................................................................................. 3

Safety Signs and Messages ........................................................................................................................................... 3

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

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

Health And Sanitation Practices ..................................................................................................................................... 6

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

Storage Of Raw Meats ................................................................................................................................................... 6

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

Storage Of Prepared Foods ........................................................................................................................................... 6

Installation ............................................................................................................................................................................. 7

Floor Model ......................................................................................................................................................................... 7

Counter Model .................................................................................................................................................................... 8

Caster Model ....................................................................................................................................................................... 8

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

General Guidelines ......................................................................................................................................................... 8

Guidelines for European Appliances .............................................................................................................................. 8

Operation ............................................................................................................................................................................. 10

Controls and Indicators ..................................................................................................................................................... 10

Power Up and Preheating ................................................................................................................................................. 10

Operational Guidelines ..................................................................................................................................................... 11

Unit Shutdown ................................................................................................................................................................... 11

Temperature Adjustment .................................................................................................................................................. 12

Maintenance......................................................................................................................................................................... 13

Cleaning (Daily) ................................................................................................................................................................ 13

Troubleshooting ................................................................................................................................................................ 14

Parts Lists ............................................................................................................................................................................ 15

Exterior Parts .................................................................................................................................................................... 15

Shelves ............................................................................................................................................................................. 17

Blower / Heater Assembly ................................................................................................................................................ 18

Control Parts ..................................................................................................................................................................... 19

Wiring Diagrams .................................................................................................................................................................. 20

Notes .................................................................................................................................................................................... 34

BKI Worldwide is a wholly owned subsidiary of Standex International Corporation.

HSS Hot Food Merchandiser Introduction

CS-TM-003.01 Revised 10/01/18

2

Introduction

Your BKI HSS is a multi-deck, self-service hot food merchandiser. It utilizes a gentle hot air convection to maintain
products at a safe temperature for an extended period of time. The temperature of each heated zone can be controlled
independently. The shelves have a marine edge to retain spills and are made of stainless steel for durability and easy
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: [phone]
BKI Europe: (44) 0870 9904242

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

Shipping Damage

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 carrier 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 carrier.

This equipment is carefully packed or crated at our factory. The carrier has assumed responsibility to delivery it safely. If
damaged, the owners must file claim with the carrier.

Do not place heavy objects on top of the unit or damage could occur. The units
are not structurally designed to support excessive external loading.

HSS Hot Food Merchandiser Introduction

CS-TM-003.01 Revised 10/01/18

3

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.

Specific Precautions

California Residents Only. This product can expose you to chemicals including
chromium, and lead which are known to the State of California to cause cancer
and birth defects or other reproductive harm. For more information go to

www.P65Warnings.ca.gov.

Equipotential Ground Plane

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

HSS Hot Food Merchandiser Introduction

CS-TM-003.01 Revised 10/01/18

4

Full Disconnection for IEC / CE Regulations

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

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

Safe Work Practices

Wear Safe Clothing Appropriate To Your Job

Always wear insulated mitts when handling hot products or touching any hot metal
surface. You can buy insulated mitts 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.

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

WARNING – DANGEROUS VOLTAGE

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

Keep this manual with the Equipment

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

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

HSS Hot Food Merchandiser Introduction

CS-TM-003.01 Revised 10/01/18

5

Protect Children

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

NEVER allow children to play near or operate your equipment.

Keep Safety Labels Clean and in Good Condition

Do not remove or cover any safety labels on your equipment. Keep all safety labels
clean and in good condition. Replace any damaged or missing safety labels. Refer
to the Safety Labels section for illustration and location of safety labels on this unit.
If you need a new safety label, obtain the number of the specific label illustrated on
page 5, then phone the applicable BKI Technical Services Department:

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

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.

HSS Hot Food Merchandiser Introduction

CS-TM-003.01 Revised 10/01/18

6

Health and Sanitation Practices

BKI hot food merchandisers 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.

• 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.).

HSS Hot Food Merchandiser Installation

CS-TM-003.01 Revised 10/01/18

7

END KICK PLATES

FIT BEHIND FRONT

KICK PLATES

RAISE

LOWER

BEFORE LEVELING ­SLIDE KICK PLATES,
ENDS FIRST, BETWEEN
BASE FRAME & OUTER
PANELS.
SECURE IN RAISED
POSITION WITH TAPE.

DRILL FRAME 9/64"
TO MATCH HOLES

IN KICK PLATES

SECURE with SCR355
#8x1/2" BLACK SCREWS

SEAL KICK PLATES TO

FLOOR with SILICONE

Installation

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

Move the unit as close as possible to its permanent location before moving it off of the shipping pallet. Make certain there
are no separately packed accessories before discarding packaging material.

Floor Model

Follow the procedure below to level the unit and mount the kick plates.

1. Slide kick plates,
ends first, between
the base frame and
outer panels. Secure
in raised position with
tape. Make sure that
the end kick plates fit
behind the front and
rear kick plates.

2. Using a carpenter’s
level on the lowest
shelf, level the unit by
adjusting the leg
levelers at the
corners of the unit.
Raise the low end of
the unit to level it, do
not lower the high
end. Check for level
side-to-side and front­to-back.

3. Remove the tape
from the kick plates
and make certain that
the kick plates are
flush to the floor.

4. Drill 9/64” [3.5 mm]
diameter holes in the
base frame to match
the pre-drilled holes
in the kick plates.

5. Attach the kick plates
to the base frame

with the #8x1/2” black

sheet metal screws
provided (SCR355).

6. Seal kick plates to
floor using a silicone­type sealant (Dow
Corning RTV #732 or
equivalent).

Figure 1. Floor Model – Leveling & Kick Plate Mounting

HSS Hot Food Merchandiser Installation

CS-TM-003.01 Revised 10/01/18

8

Counter Model

Counter mounted units must be mounted on a level surface that can support the weight of the unit and it’s contents. Use a

carpenter’s level to level the unit.

These units are to be sealed to the counter if required by local health codes. Seal the perimeter of the units to the counter
using a silicone-type sealant (Dow Corning RTV #732 or equivalent).

Caster Model

Caster mounted units must be moved to a permanent location and the two swivel casters locked before using.

Do not place heavy objects on top of the unit or damage could occur. The units
are not structurally designed to support excessive external loading.

Wiring

Electrocution, equipment failure or property damage could result if an unlicensed
electrician performs the electrical installation. Ensure that a licensed electrician
perform the electrical installation in accordance with local codes, or in the absence
of local codes, with the National Electrical Code, ANSI NFPA 70-20XX.

This unit, when installed by an authorized BKI service agent, must be wired for use in accordance with all applicable local,
state, and federal codes. For specific electrical requirements and connections refer to the wiring diagram attached to the
unit or provided in the Service Manual.

General Guidelines

• In the absence of local codes refer to the latest edition of one of the following:

• National Electrical Code, ANSI/NFPA 70-20XX (USA) which can be obtained from:

The National Fire Protection Association
Batterymarch Park
Quincy, MA 02269

• I.E.E. Wiring Regulations (Europe)

• Verify that the power supply conforms to the electrical rating listed on the oven data plate.

• Ensure that the appliance is grounded (earthed).

Guidelines for European Appliances

Note: - A method of disconnection from the main supply having a contact separation of least 3mm in all poles must be

incorporated in the fixed wiring.

• It is recommended that an R.C.D. with a 30ma trip and contact rating to suit the appliance current be installed
adjacent to the appliance.

• Type C/ 3 circuit breakers or appropriate rated fuses are recommended for installation at the supply end.

Note: - surge currents are present when this appliance is switched on from cold.

• Industrial plugs and sockets must comply with BS 4343/EN60309 (IEC309.2/CEE17).

HSS Hot Food Merchandiser Installation

CS-TM-003.01 Revised 10/01/18

9

Supply Cable Connection

• It is recommended that the power supply cable shall be an oil resistance sheathed flexible cable to BS 6007 (code
designation HO7 RN-F).

• It is required that the power supply cable connection to the appliance terminal block, the earth conductor is to be
made at least 50mm longer than the length of the live (L) and neutral (N) conductors so that if the supply cable is
strained the earth conductor is the last to become disconnected.

• To gain access to the control panel and mains block connection, remove the 4-side panel securing screws on the
drive side of the oven.

• The mains block is sited toward the bottom right hand side of the control box. Cable entry is provided through the
base of the oven.

• Refer to the mains wiring diagram for correct connection.