BKI NMK Installation Manual

Compact Countertop
Rotisserie

SERIES: NMK

Operation Manual

WHAT IS

WHO IS

COVERAGE PERIOD

WARRANTY COVERAGE

EXCEPTIONS

EXCLUSIONS

INSTALLATION

REPLACEMENT PARTS

COVERED

COVERED

BKI LIMITED W ARRANTY

2812 Grandview Dr. • Simpsonville, SC 29680 • USA

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

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

warranty

U.S.A.

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
service
weekday business hours.

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.

អ Negligence
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

Leveling, as well as
materials – is t

BKI genuine

actory Authorized

BKI F

Warranty
manufacturer’s

event

any
defective

is

covers on-site labor, parts and

representative

or acts of

adjustments,

bulbs,

of screws or

caused

in

shipment,

misuse or

and safety valves with
other than normal UPS charges,
wear and

beyond control

he

Factory OEM parts receive a (90) day

is in lieu of all

for

damages

parts shall

extended

door adjustments,

to

burner

by erratic

repair by

installation and/or operating instructions,

proper installation

responsibility of the

part. BKI shall in no

to the original

up to (100) miles

God,

after (30) days

flames and

fasteners,

voltages

anyone other than

improper installation,

tear,

of the

company.

Service

other warranties, expressed

constitute a

Center.

in excess of the

fulfillment of all

purchaser

reasonable

round

from equipment installation date,

cleaning of

or gas

suppliers,

broken

and check out of all

dealer

or installer, not the

event

be liable for any

purchase

and applies only to

trip and (2)

pilot

burners,

a BKI F

actory Authorized

capillary tubes,

materials warranty

or implied, and all

price of the unit. The repair or

obligations under

travel

time

hours

new equipment -

special, indirect

and travel e

travel time and

manufacturer.

the terms of this

equipment purchased

xpenses

Service Center,

per

appropriate installation

effective from the date of

other obligations

or

consequential damages,

of the

performed during regular,

or liabilities on the

replacement

warranty.

for use in the

authorized

installation

of

proven

and use

by a

or in

SS-OM-007.02 Revised 8/08/13

NMK Rotisserie Oven Table of Contents

Table of Contents

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

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

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

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

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

Safe Work Practices.................................................................................................................................................. 3

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

Health And Sanitation Practices.................................................................................................................................... 5

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

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

Cooking ..................................................................................................................................................................... 8

Preparing and Loading Chickens .................................................................................................................................. 8

Trussing Chickens..................................................................................................................................................... 8

Meat Forks ................................................................................................................................................................9

Baskets...................................................................................................................................................................... 9

Installation ......................................................................................................................................................................10

Unpacking and Handling ............................................................................................................................................. 10

Location and Clearance............................................................................................................................................... 10

Extraction..................................................................................................................................................................... 10

Wiring........................................................................................................................................................................... 10

General Guidelines.................................................................................................................................................. 10

Guidelines for European FoodService Equipment ...................................................................................................... 12

Operating ..................................................................................................................................................................... 12

Safety Cut-Out......................................................................................................................................................... 12

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

Scheduled Maintenance .............................................................................................................................................. 13

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

Troubleshooting ........................................................................................................................................................... 15

Accessories ....................................................................................................................................................................16

Notes ...............................................................................................................................................................................17

1

NMK Rotisserie Oven Introduction

Introduction

Your BKI NMK is a thermostatically controlled rotisserie oven. It utilizes a revolving mechanism and heating elements that ensure
even product cooking. A thermostat and timer are provided to allow for quick setup and operation. Removable components allow for
easy maintenance and cleaning.

The BKI name on this unit represents the finest in engineering, manufacturing and quality. It has been designed to use commercial­grade materials and manufactured by employees focused on quality standards. 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

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.

2

NMK Rotisserie Oven Introduction

Specific Precautions

Equipotential Ground Plane

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

BKI provides an Equipotential ground terminal for the connection of a bonding conductor
after the installation of the equipment per lEC60417-1. This terminal is located on the drive
side of the oven base and is marked with this symbol.

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 your insulated mitts when handling hot oven parts or touching 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.

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.

3

NMK Rotisserie Oven Introduction

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

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 40­pound 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.

4