BKI SSR-14 Installation Manual
Rotisserie Oven
MODEL SRR
Operation and Installation Manual
Temp era tur e
Powe r
Smoker
SS-OM-001.02 Revised 8/01/13
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
(864) 963-3471 • Toll Free: (800) 927-6887 • Fax: (864) 963-5316
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
BKI F
actory Authorized
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-001.02 Revised 8/01/13
SRR 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
Push Button Control Programming ....................................................................................................................... 8
Cooking ................................................................................................................................................................. 9
Viewing Actual and Set Temperatures.................................................................................................................. 9
Preparing and Loading Chickens ............................................................................................................................ 10
Trussing Chickens............................................................................................................................................... 10
V-Spits................................................................................................................................................................. 11
Meat Forks .......................................................................................................................................................... 12
Baskets................................................................................................................................................................ 12
Optional Wood Smoker ........................................................................................................................................... 13
Installation .................................................................................................................................................................. 14
Unpacking and Handling ......................................................................................................................................... 14
Location and Clearance........................................................................................................................................... 14
Extraction................................................................................................................................................................. 14
Wiring....................................................................................................................................................................... 14
General Guidelines.............................................................................................................................................. 14
Guidelines for European FoodService Equipment.............................................................................................. 18
Operating ................................................................................................................................................................. 18
Safety Cut-Out..................................................................................................................................................... 18
Maintenance ............................................................................................................................................................... 19
Scheduled Maintenance .......................................................................................................................................... 19
Oven Cleaning (Daily) ......................................................................................................................................... 19
Troubleshooting ....................................................................................................................................................... 21
Accessories ................................................................................................................................................................ 22
Wiring Diagrams ........................................................................................................................................................ 23
Notes ........................................................................................................................................................................... 29
1
SRR Rotisserie Oven Introduction
Introduction
Your BKI SRR is a thermostatically controlled rotisserie oven. It utilizes a revolving mechanism and heating elements that ensure
even product cooking. A cook time and temperature control and switches 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: (864) 963-3471
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
SRR 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
SRR 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: (864) 963-3471
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: (864) 963-3471
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
SRR Rotisserie Oven Introduction
Safety Labels
Tem pera tur e
Powe r
Smoker
5
SRR Rotisserie Oven Introduction
Health And Sanitation Practices
BKI Rotisserie Ovens are engineered and manufactured to comply with all health regulations and certified to the latest NSF
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.
cooked or processed foods.
• All chicken and chicken parts to be stored overnight must be thoroughly iced down and refrigerated.
The drippings from raw foods contaminate
Coding Cooked Foods
All products cooked during the day should be sold the same 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.).
6
SRR Rotisserie Oven Operation
Operation
Controls and Indicators
7
5
4
3
2
1 2 3 4
Power
Smoker
6
Te mpe rat ure
Po wer
Smoker
1
PUSH BUTTON CONTROLS ROTARY DIAL CONTROLS
Hardware Controls
Item # Description Function
1 Rotor Switch
2 Wood Smoker Switch
(Optional)
3 Main Power Isolator
Light
4 Main Power Switch
5 Timer & Temperature
Controller
6 Thermostat Adjustable Thermostat maintains oven cavity at the set temperature. Rotate knob
7 Timer, 120 minute Rotate knob until indicator aligns with desired cook time. Timer starts automatically.
Depressing the switch allows the operator to “jog” the rotor position when the door is
open. Releasing the switch stops the rotor.
If installed, turns power on or off to the optional wood smoker heater. When placed
in the on position the wood smoker heats to generate smoke when presoaked wood
is placed in the smoker cup. When placed in the off position, power is removed from
the wood smoker heater.
This light illuminates to indicate that power is being applied to the oven from the Main
Power Isolator (Circuit Breaker).
Turns power on or off to the entire unit. When placed in the on position, the controller
is powered, lights illuminate and the rotor motor engages (if the door(s) is closed).
When placed in the off position, power is removed from the entire unit.
Used for operation of the oven. Adjustable temperature control maintains oven cavity
at programmed temperature. 4 adjustable timers turn off the heat and signal when
cook time has elapsed.
until indicator aligns with the desired oven temperature.
When set time as elapsed an audible alarm sounds until the knob is rotated counter
clockwise to the off position.
7
SRR Rotisserie Oven Operation
Push Button Control Programming
Timer Programming
Display
Alarm Cancel
Key
Timer LED's
Temperature
Display Key
Timer LED's
1 2 3 4
Timer Key 1
& DOWN Key
Timer
Key 2
Timer
Key 3
Timer Key 4
& UP Key
To enter timer programming, press and hold the Alarm Cancel Key for 3 seconds. “Prog” will appear in the Display. NOTE:
Programming mode will exit automatically if no keys are pressed within 2 minutes.
Press the Timer Key (1 thru 4)
and either “xx:xx” or “xHxx”. NOTE: “xx:xx” is displayed if the time value is less than one hour and “xHxx” is displayed if the time
value is one hour or more. Where “z” is the Timer Key number and “x” is the time value.
Adjust the time up or down using the DOWN (key 1) or UP (key 4) Keys. The longer the button is held, the faster the time will
scroll.
Once the desired time is reached, press the Alarm Cancel Key to accept the time. NOTE: The Display will now alternate between
“PrEx and either “xx:xx” or “xHxx”. NOTE: “xx:xx” is displayed if the time value is less than one hour and “xHxx” is displayed if the
time value is one hour or more. Where “PrE” is the pre-alarm and “x” is the time value.
If a pre-alarm is desired, use the DOWN (key 1) or UP (key 4) Keys to set the desired pre-alarm time. If no pre-alarm is desired
leave or set the time to :00.
Once the desired time is reached, press the Alarm Cancel Key to accept the time.
To program another timer, press the desired Timer Key and repeat the above procedure.
To exit programming mode, press the Alarm Cancel Key. The Display will go to idle mode.
To cancel a timer program, select the specific Timer Key (1 thru 4), after the time starts to count down, press the specific Timer
Key (1 thru 4) three times.
corresponding to the independent selected timer. NOTE: The Display will alternate between “ti-z”
8
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