BKI VGG-16 Service Manual

Rotisserie Oven

MODEL VGG
Service Manual

Warranty Information

LIMITED ONE YEAR WARRANTY

BKI (The "Company") warrants to the original purchaser that at time of shipment from the
Company factory, this equipment will be free from defect in materials and workmanship. Written
notice of a claim under this warranty must be received by the Company within ONE YEAR from
the date of installation, but no longer than ONE YEAR AND THREE MONTHS from date of
shipment from the factory. Defective conditions caused by abnormal use or misuse, lack of or
improper maintenance, damage by third parties, alterations by unauthorized personnel, acts of
God, failure to follow installation and/or operating instructions, or any other events beyond the
reasonable control of the Company will NOT be covered under this warranty. The obligation of
the Company under this warranty shall be limited to repairing or replacing (at the option of the
Company) any part, with the exception of lamps, fuses, and glass (which are not covered under
warranty), which is found defective in the reasonable opinion of the Company. Any part found
defective by the Company will be repaired or replaced without charge F.O.B. factory,
Simpsonville, South Carolina or F.O.B. authorized BKI Distributor. The Company and/or its
authorized representatives will assume the normal replacement labor expense for the defective
part for the period of the warranty as stated above, excluding travel and/or other expenses
incidental to the replacement of the defective part, where replacement work is performed during
standard business hours and not subject to overtime, holiday rates, and/or any additional fees. IN
NO EVENT SHALL THE COMPANY BE LIABLE FOR LOSS OF USE, LOSS OF REVENUE OR
LOSS OF PRODUCT OR PROFIT OR FOR INDIRECT OR CONSEQUENTIAL DAMAGES
INCLUDING BUT NOT LIMITED TO, FOOD SPOILAGE OR PRODUCT LOSS. WARRANTY
DOES NOT COVER GLASS BREAKAGE. THE ABOVE WARRANTY IS EXCLUSIVE AND ALL
OTHER WARRANTIES, EXPRESS OR IMPLIED, ARE EXCLUDED INCLUDING THE IMPLIED
WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE.

REPLACEMENT PARTS

Any appliance replacement part, with the exception of lamps, fuses, and glass, which proves to
be defective in material or workmanship within ninety (90) days of installation will be replaced
without charge F.O.B. Factory, Simpsonville, SC or F.O.B. authorized BKI Distributor. The user
shall have the responsibility and expense of removing and returning the defective part to the
Company as well as the cost of reinstalling the replacement or repaired part.

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 .................................................................................................................................................... 6

Health And Sanitation Practices............................................................................................................................ 7

Food Handling................................................................................................................................................... 7

Storage Of Raw Meats...................................................................................................................................... 7

Coding Cooked Foods......................................................................................................................................7

Storage Of Prepared Foods.............................................................................................................................. 7

Installation................................................................................................................................................................ 8

Unpacking and Handling....................................................................................................................................... 8

Location and Clearance ........................................................................................................................................ 8

Extraction .............................................................................................................................................................. 8

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

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

Guidelines for European Appliances .............................................................................................................. 10

Operating............................................................................................................................................................. 10

Safety Cut-Out ................................................................................................................................................ 10

Maintenance........................................................................................................................................................... 11

Scheduled Maintenance...................................................................................................................................... 11

Oven Cleaning (Daily)..................................................................................................................................... 11

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

Parts List ................................................................................................................................................................ 16

Accessories......................................................................................................................................................... 35

Wiring Diagrams.................................................................................................................................................... 36

1

Rotisserie Oven Introduction

Introduction

Your BKI VGG is a computer controlled rotisserie oven. It utilizes a revolving mechanism and heating elements
that ensure even product cooking. A touch pad control panel and switches are provided to allow for quick setup
and operation. Removable components allow for easy maintenance and cleaning.

The BKI name and trademark on this unit assures you of the finest in design and engineering -- that it has been
built with care and dedication -- using the best materials available. Attention to the operating instruction s
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, contact the BKI Technical Services Department, Tel: [phone].

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 un derstand 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

Rotisserie Oven Introduction

Specific Precautions

Equipotential Ground Plane

When a high current flows through a conductor, differences in potent ial appear between
the conductor and nearby metallic surfaces near the appliance. As a result, sparks may
be produced between the appliance and surrounding metal surfac es. 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 appliance per lEC60417-1. This terminal is located on the
drive side of the oven base and is marked with this symbol.

Full Disconnection

In accordance with Local and/or National wiring codes, the installer must provide a
means of full disconnection under over voltage 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 touch 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.

3

Rotisserie Oven Introduction

WARNING – DANGEROUS VOLTAGE

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

Keep this manual with the Equipment

This manual is an important part of your equipment. Always keep it near for easy
access. If you need to replace this manual, contact:

BKI

Technical Services Department
Tel: [phone]

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 6, then contact:

BKI

Technical Services Department
Tel: [phone]

4

Rotisserie Oven Introduction

Be Prepared for Emergencies

Be prepared for fires, injuries, or other emergencies.
Keep a first aid kit and a fire extinguisher near the equipment. You must use a 40-

pound Type BC fire extinguisher and keep it within 25 feet of your equipment.
Keep emergency numbers for doctors, ambulance services, hospitals, and the fire

department near your telephone.

Know your responsibilities as an Employer

• Make certain your employees know how to operate the equipment.

• Make certain your employees are aware of the safety precautions on the

equipment and in this manual.

• Make certain that you have thoroughly trained your employees about operating
the equipment safely.

• Make certain the equipment is in proper working condition. If you make
unauthorized modifications to the equipment, you will reduce the function and
safety of the equipment.

5

Rotisserie Oven Introduction

Safety Labels

6

Rotisserie Oven Introduction

Health And Sanitation Practices

BKI Rotisserie Ovens are manufactured to comply with health regulations and are tested and certified to NSF and

FSA standards. You must operate the equipment properly, using only quality products and use meat
thermometers to insure meats are thoroughly cooked.

Food Handling

• Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.

• Clean and sanitize all utensils and surfaces that have been in contact with raw products. Clean and

sanitize the meat forks or baskets between cooking.

• Never place cooked meats on the same surfaces used to prepare raw me ats, 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.

foods contaminate cooked or processed foods.

• All chicken and chicken parts to be stored overnight must be thoroughly iced down and refrigerated.

The drippings from raw

Coding Cooked Foods

All products cooked during the day should be sold the same day.
NOTE: It is not the intent of the rotisserie program to have unsold merchandise at the end of the cooking day.

Follow your company’s procedures for the handling of any leftover product.

Storage Of Prepared Foods

• Cold foods should be kept at or below 38° F. (3° C.).

• Hot foods must be maintained to meet local health codes, usually a minimum 145° F. (63° C.).

7

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 install 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 ventil ation. 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 appliance. 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.

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 appliance is grounded (earthed).

8

Rotisserie Oven Installation

Chart 1. Location and Clearance

Electrical Specifications (North America)
3Ph + Gnd, 60Hz
Volts Amps KW Breaker
208 32.2* 11.1* 45*
220 28.2* 10.3* 40*
240 30.1* 12.0* 40*
* Ratings per oven cavity. VGG-16 requires a
separate power supply for each oven cavity.

Electrical Specifications (Europe)
230/400 Volts, 3Ph + Gnd + E, 50Hz
Model Amps KW Breaker
VGG-8 16.3 10.9 25
VGG-16 32.2 21.8 32

Model Height

VGG-8

VGG-16

1003.3 mm 259 KG 152.5 mm 152.5 mm 152.5 mm 51.0 mm 51.0 mm 51.0 mm

39.5 in. 570 lb. 6 in. 6 in. 6 in. 2 in. 2 in. 2 in.

2008.2 mm 453 KG 152.5 mm 152.5 mm 152.5 mm 51.0 mm 51.0 mm 51.0 mm
79 1/16 in. 1000 lb. 6 in. 6 in. 6 in. 2 in. 2 in. 2 in.

Minimum Clearance

Shipping

Weight

Combustible Surface Non-Combustible Surface

A B C A B C

9

Rotisserie Oven Installation

Guidelines for European Appliances

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

must be incorporated in the fixed wiring.

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

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

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

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

Supply Cable Connection

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

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

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

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

• Refer to the mains wiring diagram for correct connection.

Operating

Please read the operating instructions thoroughly and ensure all packaging ha s been removed before switching
main power ‘On’.

IMPORTANT: Ensure that whoever is operating this appliance is fully conversant with it’s working and is made
aware of the dangers of incorrect operation.

Safety Cut-Out

For added safety all VGG 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 and
should be switched ‘Off’, disconnected from the mains and allowed to cool.

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 it.

10

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.
6 months User Fan Blade Remove and replace.

Oven Cleaning (Daily)

Cleaning is not only necessary for sanitary reasons, but will increase sales appeal and maximize operatin g
efficiency.

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 only a mild soap and water
solution.

DO NOT USE OVEN CLEANER on this machine. Caustic cleaners can cause damage to
the machine.

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

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

1. Allow oven to cool below 50

2. Turn the Main Power Switch off and disconnect from the Main Power Isolator (Circuit Breaker).

3. Empty the grease drawer using the drain valve or fat pump.

4. Remove all food products from the unit.

5. 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.

o

C (120o F).

11

Rotisserie Oven Maintenance

6. Remove the Rotor System as described below:
a. Lift the washer from the groove and slide down the shaft.
b. Slide each rotor cup down the shaft.
c. Remove the inner shaft.

NOTE: The welded bead in the center of shaft denotes the shaft removal direction.

d. Remove rotors.

7. 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.

8. Remove the Fan Guard, Circulation Bottom and Fan Blades as described below:
a. Unfasten (counterclockwise) each 1/4 turn latch on the Fan Guard and remove from oven.

12