BKI SSR-14 Service Manual

Rotisserie Oven

MODEL SRR
Service Manual

Temp era tur e

Powe r

Smoker

CS-TM-001.04 Revised 5-Mar-14

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

CS-TM-001.04 Revised 5-Mar-14

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

Parts Lists ................................................................................................................................................................... 23

General Parts........................................................................................................................................................... 23

Control Panel ........................................................................................................................................................... 25

Control Plate, Push Button Control ......................................................................................................................... 26

Control Plate, Rotary Dial Control ........................................................................................................................... 27

Passive Shaft ........................................................................................................................................................... 28

Inner Doors .............................................................................................................................................................. 29

Outer Doors ............................................................................................................................................................. 30

Rotor Assemblies .................................................................................................................................................... 32

Wood Smoker (Optional) ......................................................................................................................................... 33

Wiring Diagrams ........................................................................................................................................................ 34

Notes ........................................................................................................................................................................... 40

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

Equipotential Ground Plane

Full Disconnection

for IEC / CE Regulations

Wear Safe Clothing Appropriate To Your Job

WARNING

– DANGEROUS VOL

TAGE

Specific Precautions

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.

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

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.

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

Kee

p this manual with the Equipment

Protect Children

Keep Safety Labels Clean

and in Good Condition

Be Prepared for Emergencies

Know your responsibilities as an Employer

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

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.

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 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.

• 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. 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. 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

Item #

Description

Function

Operation

Controls and Indicators

7

Hardware Controls

5

4

3

2

1 2 3 4

Power

Smoker

Te mpe rat ure

Po wer

Smoker

1

PUSH BUTTON CONTROLS ROTARY DIAL CONTROLS

6

1 Rotor Switch

2 Wood Smoker Switch

(Optional)

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.

3 Main Power Isolator

Light

4 Main Power Switch

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.

5 Timer & Temperature

Controller

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.

6 Thermostat Adjustable Thermostat maintains oven cavity at the set temperature. Rotate knob

until indicator aligns with the desired oven temperature.

7 Timer, 120 minute Rotate knob until indicator aligns with desired cook time. Timer starts automatically.

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