BKI VGG-16 Installation Manual

Rotisserie Oven

MODEL VGG (with TouchTEC Controller)
Operation and Installation Manual

WHAT IS

WHO IS

COVERED

COVERAGE PERIOD

WARRANTY

EXCEPTIONS

EXCLUSIONS

INSTALLATION

REPLACEMENT PARTS

COVERED

COVERAGE

BKI LIMITED

PO Box

963-3471 • Toll

(864)

This warranty covers defects in material and workmanship under normal use, and applies only to the original
purchaser providing that:

 The equipment has not been accidentally or intentionally damaged, altered or misused;

 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.

 The serial number rating plate affixed to the equipment has not been defaced or removed.

This

warranty

is

in the U.S.A.

extended

80400 • Simpsonville, SC

Free: (800)

to the original

purchaser

WARRANTY

29680-0400 • USA

927-6887 • Fax: [phone]

and applies only to

equipment purchased

 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.

 COB Models: One (1) Year limited parts and labor.



COM Models: Two (2) Year limited parts and labor. COM convection ovens also have a two (2) year door

warranty.

 CO1 Models: Two (2) Year limited parts and labor. Five (5) Year limited door warranty.



BevLes Products: Two (2) Year limited parts and labor.

 Warranty period begins the date of dealer invoice to customer or ninety (90) days after shipment date

from BKI, whichever comes first.

This

warranty
authorized
performed during regular, 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.

covers on-site labor, parts and

service

representative

reasonable

up to (100) miles

round

travel

trip and (2)

time

and travel

hours

expenses

travel time and

 Negligence

 Thermostat calibrations



Air and gas

 Light

 Glass doors and

 Fuses,

 Adjustments

 Tightening

 Failures

 Unauthorized



Damage

 Alteration,

 Thermostats

 Freight

 Ordinary

 Failure to follow



Events

Leveling, as well as
installation

BKI genuine
installation

Warranty

is in lieu of all

manufacturer’s

on the
damages,

or in any

replacement

warranty.

of this

or acts of

God,

after (30) days

adjustments,

bulbs,

to

of screws or

caused

repair by

in

shipment,

misuse or

and safety valves with

– other than normal UPS charges,

wear and

beyond control

proper installation

and use materials – is the responsibility of the

Factory OEM parts receive a (90) day

by a BKI F

actory Authorized

part. BKI shall in no

event

of

proven defective

door adjustments,

burner

flames and

fasteners,

by erratic

voltages

anyone other than

improper installation,

tear,

installation and/or operating instructions,

of the

other warranties, expressed

for

damages

parts shall

from equipment installation date,

cleaning of

or gas

suppliers,

a BKI F

broken

capillary tubes,

company.

and check out of all

Service

in excess of the

materials warranty

Center.

event

be liable for any

constitute a

or implied, and all

pilot

burners,

actory Authorized

new equipment -

dealer

or installer, not the

effective from the date of

other obligations

purchase

special, indirect

price of the unit. The repair or

fulfillment of all

Service Center,

per

appropriate

obligations under

of the

manufacturer.

or liabilities

or

consequential

the terms

for use

Asia  Europe  Latin America  North America

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

Operation.................................................................................................................................................................. 8

Controls and Indicators ......................................................................................................................................... 8

Hardware Controls............................................................................................................................................ 9

Software Controls – Operation Screens ........................................................................................................... 9

Software Controls – Programming Screens ................................................................................................... 12

Programming the Controller Using the Touchscreen Interface........................................................................... 13

Edit a Recipe................................................................................................................................................... 13

Edit the Basic Setup........................................................................................................................................ 14

Programming the Controller Using the RS-232 Interface ................................................................................... 14

Operation with the Controller .............................................................................................................................. 15

Viewing Recipes ............................................................................................................................................. 15

Cooking........................................................................................................................................................... 15

Accessory Use .................................................................................................................................................... 16

Standard Meat forks........................................................................................................................................ 16

Baskets ........................................................................................................................................................... 16

Installation.............................................................................................................................................................. 17

Unpacking and Handling..................................................................................................................................... 17

Location and Clearance ...................................................................................................................................... 17

Extraction ............................................................................................................................................................ 17

Wiring .................................................................................................................................................................. 17

General Guidelines......................................................................................................................................... 17

Guidelines for European Appliances .............................................................................................................. 20

Operating............................................................................................................................................................. 20

Safety Cut-Out ................................................................................................................................................ 20

Maintenance........................................................................................................................................................... 21

Scheduled Maintenance...................................................................................................................................... 21

Oven Cleaning (Daily)..................................................................................................................................... 21

Troubleshooting................................................................................................................................................... 24

Notes....................................................................................................................................................................... 26

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 touchscreen control 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 dependa bility 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 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

n a high current flows through a conductor, differences in potential appear between

Whe
the conductor and nearby metallic surfaces near the appliance. As a result, sparks may
be produced between the appliance 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 appliance 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 accord
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.

ance with Local and/or National wiring codes, the installer must provide a

Safe Work Practices

Wear Safe Clothing Appropriate To Your Job

Always wea
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.

r your insulated mitts when handling hot oven parts or touch any hot

Always wear non-skid shoes when working around the oven or any other
equipment.

Never wear loose clothing such as neckties or scarves while opera ting 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 eq

uipment 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 ma

nual 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 chil

dren 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 re

move 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 phone the applicable BKI Tech

nical Services Department:

BKI North America: [phone]
BKI Europe: (44) 0870 9904242

4

Rotisserie Oven Introduction

Be Prepared for Emergencies

Be prep
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 are aware of the safety precautions on the

 Make certain that you have thoroughly trained your employees about operating
 Make certain the equipment is in proper working condition. If you make

ared for fires, injuries, or other emergencies.

Make certain your employees know how to operate the equipment.
equipment and in this manual.
the equipment safely.
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