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

[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
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: [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

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: [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

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

SRR Rotisserie Oven Operation

Temperature Programming

NOTE:

The SRR7 comes from the factory with a default temperature setting of

To enter temperature programming, press and hold the Temp Display 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 either the DOWN (key 1) or UP (key 4) Key. The Display will show either “°F” or “°C” (degrees Fahrenheit or degrees
Celsius). Toggle between the temperature unit values by pressing the DOWN (key 1) or UP (key 4) Key.

Press the Temp Display Key to accept the value. NOTE: The Display will now alternate between “SEtt” and “XXXZ” where “SEtt”
stands for setting, “XXX” is the temperature and “Z” indicates the temperature unit of measure.

Adjust the temperature 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 temperature is reached, press the Temp Display Key to accept the time.

To exit programming mode, press the Temp Display Key. The display will go to idle mode.

325°F.

To change the setting, follow the steps outlined.

Cooking

Turn the Power switch ON and allow the oven to preheat before loading product into the oven. During the preheat cycle, the
Display will show “Louu”. Once the preheat cycle is complete, the Display will show “rEdy”.

Load product into the oven and securely close the oven door.

Press the desired Timer Key (1 thru 4). The Timer LED above the selected Timer Key will flash and the Display will count down
the cook time from the programmed time.

After the specific timer function has completed, an audible alarm will sound. The Display and the specific Timer LED will blink and
the heating system will turn OFF. To de-activated the audible alarm, press the Alarm Cancel Key once.

Measure the internal temperature of the products to verify they are fully cooked. If the products are fully cooked, unload the oven.

NOTE: After de-activating the audible alarm, the Display and the specific Timer LED will still be blinking and the heating system
will still be OFF. To activate the heating system, press the specific Timer Key (1 thru 4) once. The heating system will not be
under a timer control.

To stop a cook cycle press and hold the active Timer Key for 3 seconds.

Viewing Actual and Set Temperatures

To view the actual oven temperature, press the Temp Display Key once. NOTE: “AXXX” will be displayed where “XXX” is the
actual temperature in the units specified.

To view the programmed temperature, press the Temp Display Key a second time within 5 seconds. NOTE: “PXXX” will be
displayed where “XXX” is the actual temperature in the units specified.

9

SRR Rotisserie Oven Operation

2.

3.

4.

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.

1. 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.

10

SRR Rotisserie Oven Operation

V-Spits

Up to four (4) whole chickens can be placed on a SRR-7 v-spit. Insert the single pin (pointed) 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 back bone 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 v-spit. 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 SRR-7 will hold up to 7 v-spits. When loading less than 7 spits, space the spits as evening 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.

Make sure the rotor fits into

the slot in this v-spit pin

STEP 1
Insert single pin of v-spit
into center spit mounting
hole in passive
side rotor disc.

STEP 2
Insert double pins of v-spit
into outer spit mounting
holes in drive side
rotor disc.

STEP 3
Make sure spits are
level after installation.

PASSIVE SIDE

DRIVE SIDE

11

SRR Rotisserie Oven Operation

Meat Forks

Up to five (5) chickens can be placed on a SRR-7 meat fork. Push the pointed end of the
meat fork through the whole as shown at right. Insert one point just below the leg/thigh joint
and the other point through the chest.

The SRR-7 will hold up to 7 meat forks. When loading less than 7 meat forks, space the meat
forks as evening 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 meat forks, DO NOT place them in
adjacent mounting locations on the rotors.

Load the first meat fork on the rotors as described below. Use the rotor jog button to advance
the rotors while loading additional meat forks.

Make sure the rotor fits into
the slot in this meat fork rod.

STEP 1
Insert pointed end of meat fork
into outer spit mounting
holes in passive
side rotor disc.

STEP 2
Insert handle end of meat fork
into outer spit mounting
holes in drive side
rotor disc.

STEP 3
Make sure spits are
level after installation.

PASSIVE SIDE DRIVE SIDE

Baskets

Baskets allow a wide range of products to be cooked in the SRR-7. In addition to whole chickens, chicken pieces, ribs, roasts and
others cuts of meat can be cooks in the baskets. When loading the baskets make sure the items to be cooked are not wider than
the basket. If items overhang the sides of the baskets they could catch on other baskets or components inside of the oven causing
the items to spill out of the basket and jam the rotor drive system.

Baskets insert into (6)
large diameter holes
in each rotor.

STEP 1
Insert long pin of basket
into large diameter
hole in passive
side rotor.

STEP 3
Make sure baskets are
level after installation.

PASSIVE SIDE DRIVE SIDE

The SRR-7 will hold up to 6 baskets. When loading less than 6 baskets, space the baskets as evening 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 baskets, DO NOT place
them in adjacent mounting locations on the rotors.

Load the first basket on the rotors as described below. Use the rotor jog button to advance the rotors while loading additional meat
forks.

12

Make sure the rotor fits into
the slot in this basket pin.

STEP 2
Insert short pin of basket
into large diamemter
hole in drive side
rotor.

SRR Rotisserie Oven Operation

Optional Wood Smoker

The optional wood smoker gives the ability to cook products with an authentic smoked barbque flavor. Any type of wood, hickory,
mesquite, apple, etc., can be used in the smoker. It is recommended that wood chips, not chunks be used and that the wood be
soaked in water prior to being used in the smoker.

A very flavoraful product can be produced with the wood
smoker cooking a normal temperature and time, i.e. 325°F
[165°C] for 70 minutes. However, cooking at a lower
temperature for a longer period of time will allow the product
to absorb more of the smoking barbeque flavor.

The temperature of the wood smoker is preset at the factory.
The wood should smolder, not burn in the wood smoker.
Should the temperature need to be adjusted contact your
local BKI service agent.

Preheat the wood smoker before putting in wood chips. Turn
the wood smoker on at the same time the oven is turned on
to preheat.

Using metal tongs or another utensil place pre-soaked wood
chips into the preheated smoker cup after product is loaded
in the oven.

Touching the wood smoker cup
surface could cause severe burns. Always use a metal
utensil to place wood chips into the smoker cup.

The amount of wood chips required depends on the product
cook time and the size of the wood chips. Additional wood
chips can be added to the smoker during the cook cycle as
required.

Smoke does not need to be generated during the entire cook cycle. After the surface temperature of the product being cooked
reaches approximately 145°F [60°C] the product will not absorb the smoke flavor as readily. Smoke generated after this point will
have little effect on the flavor of the cooked product.

Varying cooking time, cooking temperature and the amount of wood chips will effect the flavor of the cooked product. Experience
with the rotisserie oven and wood smoker will allow you to create the perfect smoked barbeque flavor in the products cooked in the
oven.

WOOD
SMOKER
ON / OFF
SWITCH

WOOD
SMOKER
CUP

13

SRR 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

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.

Extraction

Extraction is not a specific requirement for this type of equipment without the wood smoker option. Certain conditions, e.g.
installation in a confined space, temperature controlled environment, continuous use or high volume production cooking may require
the need for extra ventilation or extraction. Consult your local ventilation/extraction air conditioning company or contact the technical
services department at BKI.

Ovens equipped with the optional wood smoker will require extraction. Consult your local ventilation/extraction air conditioning
company.

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 applicable local and national codes.

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 equipment is grounded (earthed).

14

SRR Rotisserie Oven Installation

Required clearances

Dimensions

Crated Dimensions

Electrical:

Chart 1. Location and Clearance

SRR-7

Volts Phase Watts Amps Wires

208 1 8132 39.1 2+G
240 1 8976 37.4 2+G
208 3 8132 23.0 3+G

1

33

in.

8

[841 mm]

1

40

in.

2

[1029 mm]

240 3 8976 22.2 3+G

230/400 3 8250 12.6 3+E+G

1

31

in.

16

[789 mm]

11

29

in.

16

[754 mm]

40

[1035 mm]

:
Left: 2 in. [50 mm]
Right: 20 in. [500 mm] for service access
Back: 2 in. [50 mm]
Front: 36 in. [914 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: 6 in. [255 mm] for air flow

Temperat ur e

Power

Smoker

1

37

in.

16

[941 mm]

42

15
16

in.

[1091 mm]

3

in.

4

:
Height: 37 1/16 in. [941 mm]
Width: 40 1/2 in. [1029 mm]
Depth: 31 1/16 in. [789 mm]
Weight: 340 lb. [154 kg]

1

30

in.

8

[765 mm]

:
Height: 47 in. [1194 mm]
Width: 45 in. [1143 mm]
Depth: 42 in. [1067 mm]
Volume: 49.6 cu. ft. [1.41 m

3

]

Weight: 400 lb. [181 kg]

15

SRR Rotisserie Oven Installation

Required clearances

Dimensions

Crated Dimensions

Electrical:

SRR-14

Volts Phase Watts Amps Wires

208 1 8132 39.1 2+G
240 1 8976 37.4 2+G
208 3 8132 23.0 3+G

240 3 8976 22.2 3+G
230/400 3 16500 25.2 3+E+G
Electrical specifications are for each oven cavity.

1

33

in.

8

[841 mm]

1

31

in.

16

[789 mm]

1

40

in.

2

[1029 mm]

11

29

in.

16

[754 mm]

:
Left: 2 in. [50 mm]
Right: 20 in. [500 mm] for service access
Back: 2 in. [50 mm]
Front: 36 in. [914 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: 4 in. [101 mm] for air flow

3

40

in.

4

[1035 mm]

Temperatu re

Power

Smoker

Temperatu re

Power

Smoker

[765 mm]

:
Height: 78 in. [1982 mm]
Width: 40 1/2 in. [1029 mm]
Depth: 31 1/16 in. [789 mm]
Weight: 680 lb. [308 kg]

SRR-5

16

4 in.

[101 mm]

1

30

in.

8

78 in.

[1982 mm]

:
Height: 88 in. [2235 mm]
Width: 45 in. [1143 mm]
Depth: 401/2 in. [1029 mm]
Volume: 92.8 cu. ft. [2.64 m
Weight: 750 lb. [340 kg]

3

]

SRR Rotisserie Oven Installation

Required clearances

Dimensions

Crated Dimensions

Electrical:

SRR-5

3

28

in.

8

[720 mm]

3

35

in.

4

[908 mm]

Volts Phase Watts Amps Wires

208 1 4987 24.0 2+G
240 1 5508 23.0 2+G
208 3 4987 14.1 3+G
240 3 5508 13.6 3+G

230/400 3 5070 7.8 3+E+G

1

25

in.

16

[636 mm]

11

23

in.

16

[602 mm]

Tempera ture

Power

Smoker

1

31

in.

16

[789 mm]

15

36

in.

16

[939 mm]

1

24

in.

36 in.

[914 mm]

8

[613 mm]

:
Left: 2 in. [50 mm]
Right: 20 in. [500 mm] for service access
Back: 2 in. [50 mm]
Front: 31 in. [787 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: 6 in. [255 mm] for air flow

Height: 31 1/16 in. [941 mm]
Width: 35 3/4 in. [1029 mm]
Depth: 25 1/16 in. [789 mm]
Weight: 260 lb. [118 kg]

:

Height: 41 in. [1194 mm]
Width: 40 in. [1143 mm]
Depth: 36 in. [1067 mm]
Volume: 34.2 cu. ft. [0.97 m
Weight: 320 lb. [145 kg]

:

3

]

17

SRR Rotisserie Oven Installation

Guidelines for European FoodService Equipment

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 be specified to suit the equipment current and
installed adjacent to the equipment.

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

Note: Surge currents are present when this equipment is switched “ON” from cold.

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

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 equipment terminal block and the earth conductor be made of
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 terminal block connection, remove the 4-side panel securing screws on the drive
side of the oven.

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

• Refer to the equipment wiring diagram for the correct connection.

Operating

Please read the operating instructions thoroughly and ensure all packaging has been removed before switching main power ‘ON’.

IMPORTANT: Ensure the equipment operator is knowledgeable of the working parameters and the dangers of incorrect operation.

Safety Cut-Out

For added safety all SRR ovens have a built in thermal cut-out to protect against over-heating through component failure or
incorrect use. If for any reason the thermal cut-out operates, the oven will automatically shut down, The operator should turn main
power switch ‘OFF’ and remove power from the main breaker box via breaker switch.

NOTE: The thermal cut-out will not re-set automatically.

The oven must not be re-used until a qualified electrician or BKI service agent has checked the oven for damage.

18

SRR Rotisserie Oven Maintenance

Maintenance

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.

Frequency Performed By Part Activity

Daily User Entire Oven Perform oven-cleaning procedure.

Oven Cleaning (Daily)

Cleaning is not only necessary for sanitary reasons, but will increase sales appeal.

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 during the cleaning process to guard
against possible injury.

Using abrasive cleaners may damage the cabinet finish. Use mild soap and water only.

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

Never get excess water in the interior of the cabinet as this can damage unit.

This equipment is not intended to be cleaned with a water jet.

1. Turn the main power switch “OFF” and remove power from the main breaker box via the breaker switch.

o

2. Allow oven to cool below 120

F( 50o C)

3. Remove all food products from the unit.

4. Remove V-spits, meat forks, hanging baskets and drip trays 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.

5. Remove the Rotor System as described below:

Step 3
SLIDE RING
TOWARD
CENTER
OF SHAFT

Step 2
LIFT RING
UP OUT OF
GROOVE

Step 7
LIFT THE ROTOR
SHAFT UP and
OUT OF OVEN

Step 5
SLIDE CUP
TOWARD
CENTER
OF SHAFT

Step 1
ROTATE SHAFT
UNTIL BEAD IN
CENTER IS AT
THE TOP

Step 4
REMOVE RING
ON OTHER SIDE

Step 6
SLIDE BACK CUP
ON OTHER SIDE

19

SRR Rotisserie Oven Maintenance

Step 8

6. 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.

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

8. Clean the outside and inside of the rotisserie oven with warm water, a sponge and an approved cleaner which is
authorized for use on food surface areas.

9. Replace the grease drawer.

FINGERS ON DRIVE
HUB INSERT INTO
SLOTS ON DRIVE
SHAFT

10. Install rotors in the oven as described below.

11. Install rotor shaft in reverse order of the removal instructions above. Make sure the bead in the center of the shaft is
oriented up.

12. Turn power on to main breaker box via the breaker switch.

20

SRR Rotisserie Oven Maintenance

Troubleshooting

Problem Cause Possible Solution

Unit will not turn on; Main
Power Isolator Light not lit.

Problem with building power supply Check circuit breaker at building power panel. If

Unit power plug disconnected
(where applicable).

Plug unit into mating receptacle.

problem persists, contact a qualified electrical
contractor for corrective action.

Unit will not turn on; Main
Power Isolator Light is lit.

Safety cut out thermostat tripped or

Defective contactor. Contact BKI service agent for corrective action.

Units turns on, controller
does not energize.

Defective controller. Contact BKI service agent for corrective action.

Rotor not rotating. Door not completely closed. Check that both doors are completely closed

Defective door switch. Contact BKI service agent for corrective action.

Defective contactor. Contact BKI service agent for corrective action.

Defective motor or capacitor. Contact BKI service agent for corrective action.

Rotor will not rotate while
depressing Rotor switch with
door open but operates with
doors closed.

Oven does not heat at all. Improper control program settings. Check program settings.

Blown Fuse Contact BKI service agent for corrective action.

Contact BKI service agent for corrective action.

defective.

Defective transformer. Contact BKI service agent for corrective action.

Defective rotor switch. Contact BKI service agent for corrective action.

Defective controller or contactor. Contact BKI service agent for corrective action.

Heating elements not functioning. Contact BKI service agent for corrective action.

Oven heats up slowly Improper line voltage. Contact BKI service agent for corrective action.

Defective heating element. Contact BKI service agent for corrective action.

Cavity lights do not illuminate
when unit is on.

Individual cavity lamp does
not illuminate.

Control displays “Prob” Defective temperature probe. Contact BKI service agent for corrective action.

Blown fuse. Contact BKI service agent for corrective action.

Defective bulb. Contact BKI service agent for corrective action.

21

SRR Rotisserie Oven Accessories

Accessories

Description Accessory # Figure # Item #

MEAT BASKET w/ 4 GOOSERS,SRR-7
MEAT BASKET w/ 4 GOOSERS,SRR-5

MEAT BASKET, SRR-7
MEAT BASKET, SRR-5

MEAT FORK, SRR-7
MEAT FORK, SRR-5

V-SPIT, SRR-7
V-SPIT, SRR-5

BKI RUBBER GLOVES G0089 Figure 1 5

Figure 1. Accessories

MB0037
MB0041

MB0038
MB0040

MF0032
MF0044

MF0038
MF0045

Figure 1 1

Figure 1 2

Figure 1 3

Figure 1 4

1 2 3

4 5

22

SRR Rotisserie Oven Wiring Diagrams

Wiring Diagrams

SRR-7 Push Button Controls, 208-240V

16 AWG WIRE

12 AWG WIRE

10 AWG WIR

E

DELTA (DOMESTIC)

23

SRR Rotisserie Oven Wiring Diagrams

SRR-7 Push Button Controls, 220/380-240/415V

16 AWG WIRE

12 AWG WIRE

E

10 AWG WIR

24

SRR Rotisserie Oven Wiring Diagrams

SRR-7 Rotary Dial Controls, 208-240V

LADDER DIAGRAM

TB1

L2

L1

L2

L1-L3

L2-L3

L1

L1

SW1

R1

T1

T4

T3

T2

TB2

65473

L2 (240)

NEUT

(120)

(120/

240)

T1

TIMER

P1

TC1

THERMOSTAT

SW1

POWER

L1

SW3

SMOKER

JOG

SW2

L1

Relay

Aux 3

COM

100

24/

Probe

Aux 1

Relay

120

24/

240

Aux 2

Relay

N N N

L2

F1 (8A)

M1

H2H1 H3

N N N

L2

3

4

5

4

4

4 11

4

4

3

5

R2

R2

R2

SW2

12

R3

12

SW4

R413TC1

8A

17

SW4

18

8

9

10

12

L2

R1

2

1

TC1

H1

H2

H3

6

7

7

6

M1

6

11

R3

11

6

R4

14

6

R2

64

6

T1

17

7

SW5

18

7

R3

SW4

DOOR

L2

H2H1

L1

P2

Optional Smoker

20

19

H4

R4

TC2

TB2

R2

16 AWG WIRE

12 AWG WIRE

E

10 AWG WIR

R1

TB1

1 Ph DELTA

DELTA (DOMESTIC)

TB1

3 Ph DELTA

25

SRR Rotisserie Oven Wiring Diagrams

SRR-7 Rotary Dial Controls, 220/380-240/415V

L2 (240)

NEUT

(120)

(120/

240)

T1

TIMER

P1

TC1

THERMOSTAT

SW1

POWER

L1

SW3

SMOKER

JOG

SW2

L1

Relay

Aux 3

COM

100

24/

Probe

Aux 1

Relay

120

24/

240

Aux 2

Relay

N N N

L2

F1 (8A)

M1

H2H1 H3

N N N

L2

LADDER DIAGRAM

L2

L1

L2

L1-L3

L2-L3

L1

R1

T1

T4

T3

T2

65473

3

4

5

SW2

4

4

4 11

4

4

8A

3

5

TB1

L1

SW1

TB2

R2

8

R2

9

R2

10

12

R3

12

SW4

R413TC1

17

SW4

18

L2

R1

2

1

TC1

H1

H2

H3

12

6

7

7

6

M1

6

11

R3

11

6

R4

14

6

R2

64

6

T1

17

7

SW5

18

7

R3

SW4

DOOR

L2

H2H1

L1

P2

Optional Smoker

20

19

H4

R4

TC2

TB2

R2

TB1

16 AWG WIRE

12 AWG WIRE

E

10 AWG WIR

R1

1 Ph Wye

TB1

3 Ph Wye

26

SRR Rotisserie Oven Wiring Diagrams

SRR-5 Rotary Dial Controls, 208-240V

T1

TIMER

P1

TC1

THERMOSTAT

SW1

POWER

L1

JOG

SW2

L2 (240)

NEUT

(120)

(120/

240)
L1

Relay

Aux 3

COM

100

24/

Aux 1

Relay

120

24/

240

Aux 2Probe

Relay

N N

L2

F1 (8A)

M1

H2H1 H3

N N

L2

LADDER DIAGRAM

L2

L1

L2

L1-L3

L2-L3

L1

R1

T3

T1

T4

T2

65473

R2

3

R2

4

R2

5

SW2

4

R3

4

SW4

4

R413TC1

4

4

8A

17

3

TB1

L2

L1

1

SW1

TB2

H1

8

H2

9

H3

10

12

12

12

M1

11

14

17

TC1

11

11

R1

2

6

7

7

6

6

R3

6

R4

6

R2

64

6

T1

7

R4

TC2

16 AWG WIRE

12 AWG WIRE

10 AWG WIR

TB2

R1

TB1

E

TB1

3 Ph DELTA1 Ph DELTA

DELTA (DOMESTIC)

R3

SW4

DOOR

R2

27

SRR Rotisserie Oven Wiring Diagrams

SRR-5 Rotary Dial Controls, 220/380-240/415V

T1

TIMER

P1

TC1

THERMOSTAT

L2 (240)

NEUT

(120)

(120/

240)
L1

Relay

Aux 3

COM

100

24/

Aux 1

Relay

120

24/

240

Aux 2Probe

Relay

N N

L2

H2H1 H3

N N

L2

SW1

POWER

L1

JOG

SW2

F1 (8A)

M1

R4

R3

TB2

SW4

DOOR

R2

TB1

16 AWG WIRE

12 AWG WIRE

10 AWG WIR

E

LADDER DIAGRAM

L2

L1

L2

L1-L3

L2-L3

L1

R1

T1

T4

T3

T2

473

6

5

3

4

5

SW2

4

4

4 11

4

4

8A

3

TC2

R1

1 Ph Wye

TB1

L1

SW1

TB2

R2

8

R2

9

R2

10

12

R3

12

SW4

R413TC1

17

TB1

1

H1

H2

H3

12

17

3 Ph Wye

TC1

14

L2

R1

2

6

7

7

6

M1

11

6

R3

11

6

R4

6

R2

64

6

T1

7

28

SRR Rotisserie Oven Notes

Notes

SS-OM-001.02 Revised 8/01/13

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

Made and printed in the U.S.A