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

Rotisserie Oven Operation

Operation

Controls and Indicators

8

Rotisserie Oven Operation

Hardware Controls

Item # Description Function

1 Rotor Switch

2 Main Power Isolator

Light

3 Main Power Switch Turns power to the entire unit on or off. When placed in the on position, the

4 Analog Touchscreen

Controller

Depressing the switch allows the operator to “jog” the rotor position when the
door is open. Releasing the switch stops the rotor.

This light illuminates to indicate that power is being applied to the oven from
the Main Power Isolator (Circuit Breaker).

Touchscreen controller is powered, lights illuminate and the rotor motor
engages (if both doors are closed). When placed in the off position, power is
removed from the entire unit.

Used for operation and programming of the oven. A built-in beeper is used to
indicate touchscreen presses and other oven functions. It has 15
programmable cooking recipes.

Software Controls – Operation Screens

Screen Name Screen Description

Startup

Appears when the Main Power Switch is placed in the
on position.

Controller Off

Recipe Selection

Recipe Settings

TOUCH TO START

RECIPE 01

RECIPE 02

RECIPE 03
RECIPE 04

Appears after the Startup screen displays. This screen
Indicates that the controller is turned off. Touching
anywhere on the screen will turn the controller on and
display the Recipe Selection screen.

Displays a the list of available recipes. The up and down
arrow buttons move the highlight box from one recipe to
the next. Once the desired recipe is highlighted the user
touches the GO button to start the cook cycle. Touching
the X button for 3 seconds turns the controller off.
Touching any recipe will show the settings for that
recipe.

Displays Preheat Temperature, Cook Temperature,
Cook Time, Hold Temperature and Cook To settings for
a selected recipe. Touching the up and down arrow
buttons scroll the screen to view more settings.
Touching the X button momentarily returns you to the
previous screen.

9

Rotisserie Oven Operation

Screen Name Screen Description

Preheat/Cook
Selection

RECIPE 02

RECIPE 02

T

Preheat
Cook

Displays once the user highlights a recipe and touches
the GO button if the recipe has a preheat temperature
programmed. The user selects where to start the
cooking cycle by touching Preheat or Cook. Touching
Preheat displays the Preheat screen. Touching Cook
displays the Ready To Cook screen. If the Preheat
temperature is set to OFF the controller goes directly to
the Ready To Cook screen. The T button can be used to
display the current oven temperature. Touching the T
button displays the temperature, then automatically
returns to the previous screen in 2 seconds. Touching
the X button momentarily returns you to the previous
screen.

Preheat Displays once the user touches the Preheat option from

the Preheat/Cook Selection screen. The Preheat cycle
heats the cooking cavity up to the pre-defined preheat
temperature. Once this temperature is reached the unit
automatically switches to the Ready To Cook mode. A
small highlighted letter H will appear to the right of the
temperature display to indicate that the controller has
energized the heating elements. The absence of the
letter H indicates that the controller has de-energized
the heating elements as the oven temperature has
reached the set temperature limit. The T button works
as described for the Preheat/Cook Selection screen.
Touching the X button for 3 seconds returns you to the
Recipe Selection screen.

Ready to Cook

Displays once the user touches the Cook option from
the Preheat/Cook selection screen or once the preheat
cycle is finished or directly from the Recipe Selection
screen if no preheat temperature was programmed.
When the temperature is within 5° of the cook
temperature the controller will emit three 2 second
beeps indicating that the product can be loaded. The
user places the product to be cooked into the cooking
cavity and touches the COOK button to start the cooking
process. If the door is opened and/or the temperature
drops below 25° below the preheat temperature, the
screen will flash and beep every 30 seconds until the
COOK button is touched. The highlighted letter H works
as described for the Preheat screen. The T button works
as described for the Preheat/Cook Selection screen.
Touching the X button for 3 seconds returns you to the
Recipe Selection screen.

10

Rotisserie Oven Operation

Screen Name Screen Description

Cooking

Hold

Extra Cook

Displays once the COOK button is touched from the
Ready To Cook screen. This screen shows the cooking
temperature, the time remaining in the cook cycle, and
the elapsed time shown with the progress bar at the
bottom of the screen. Hold the X button for 2 seconds to
stop the cook in progress. The EXTRA button can be
used to add more cook time to the cycle. The cook cycle
ends when the cook time elapses. This is indicated by
three 2 second beeps. If a hold temperature was
programmed then the Hold screen is displayed. If no
hold temperature was programmed then the screen will
flash and beep until touched. The highlighted letter H
works as described for the Preheat screen. The T button
works as described for the Preheat/Cook Selection
screen. Touching the X button for 3 seconds returns you
to the Preheat/Cook Selection screen.

Displays once the cook cycle is complete if a hold
temperature was programmed. This screen displays the
hold temperature (or nothing if set to OFF), and the
elapsed time in the hold mode. The EXTRA button is
available here so the product can be cooked for more
time if required. The highlighted letter H works as
described for the Preheat screen. The T button works as
described for the Preheat/Cook Selection screen.
Touching the X button for 3 seconds returns you to the
Recipe Selection screen.

Appears when the EXTRA button is touched from the
Cooking or Hold screens. Use the up and down arrow
buttons to set the amount of additional cook or hold time
in 5 minute increments. Touch the GO button to add the
additional time you set. Touch the X button to return to
the previous screen without adding any extra cook or
hold time.

11

Rotisserie Oven Operation

Software Controls – Programming Screens

Screen Name Screen Description

Startup

Controller Off

Recipe Selection

Program Security

Program Mode
Selection

Basic Setup

Recipe Edit
Selection

Appears when the Main Power Switch is placed in the
on position.

Appears after the Startup screen displays. Indicates that
the controller is turned off. Touching anywhere on the
screen will turn the controller on and display the Recipe
Selection screen.

Appears once the Controller Off screen is touched.
Touch any recipe for 3 seconds to enter the
programming mode. Touch the X button for 3 seconds
to turn the controller off.

Appears upon entering the programming mode and is
used to enter a 4 digit passcode. When the controller is
first powered, 0000 is used to access the programming
mode. Upon subsequent access, if you don’t want to
use a special passcode but want to leave it 0000 just
press the GO button. If you do want to use a special
passcode, configure one using the Basic Setup screen.
Use the left and right arrow buttons to move the cursor
under the digit to be changed. The up and down arrow
buttons increase or decrease the digit as desired. Touch
the GO button to submit the security passcode. If the
passcode is valid the Programming mode Selection
screen will appear. If the passcode is invalid the
Program Security screen will reappear showing the
passcode you entered. Touch the X button to return to
the previous screen.

Appears once a valid passcode is entered from the
Security screen. Touch the BASIC SETUP option to
change basic controller parameters. Touch the COOK
PROGRAMS option to change cook parameters for a
specific recipe. Touch the X button to return to the
Recipe Selection screen.

Appears when the BASIC SETUP option is touched
from the Programming Mode Selection screen. Use this
screen to configure the controller to display temperature
in Fahrenheit of Centigrade, to use short or long beeps
at the end of a cook cycle and to modify the four digit
passcode. Touch the X button to return to the previous
screen.

Appears when the COOK PROGRAMS option is
touched from the Programming Mode Selection screen.
This screen is used to select the recipe you want to edit.
Use the up and down arrow buttons to highlight the
recipe then touch the EDIT button. Touch the X button
to return to the previous screen.

12

Rotisserie Oven Operation

Screen Name Screen Description

Recipe Parameter
Selection

Recipe Parameter
Edit

Appears when a recipe is selected and the EDIT button
is touched from the Recipe Edit Selection screen. This
screen is used to select a specific recipe parameter to
edit. Use the up and down arrow buttons to scroll
through the list of parameters and touch the parameter
you want to change. Touch the X button to return to the
previous screen.

Appears when a recipe parameter is touched from the
Recipe Parameter Selection screen. This screen is used
to edit a specific recipe parameter. The editable
parameters are: Recipe name, Preheat Temp, Cook
Temp, Cook Time and Hold Temp. The left and right
arrow buttons are used to move the cursor under the
character to be changed. The up and down arrow
buttons changes the character as desired. The Preheat
Temp and Hold Temp parameters can be turned off by
scrolling the temperature below 150°. Touch the SAVE
button to save the changed parameter. Touch the X
button to abort all changes and return to the previous
screen.

Programming the Controller Using the Touchscreen Interface

Use the procedures below to edit a separate recipe or to change the basic controller configuration.

Edit a Recipe

1. Turn on the Main Power Switch. The Startup screen will briefly appear then the Controller Off screen will
display.

2. Touch anywhere on the touchscreen. The Recipe Selection screen will appear displaying a list of recipes.

3. Touch any recipe for 3 seconds. The Security screen will appear.

4. Use the up/down and left/right arrow buttons to enter the passcode and touch the GO button. The
Program Mode Selection screen will appear if a valid passcode is entered.

5. Touch the COOK PROGRAMS option. A Recipe Edit Selection screen will appear.

6. Highlight the recipe you want to edit using the up/down arrow buttons then touch the EDIT button. The
Parameter Selection screen will appear.

7. Use the up/down arrow buttons to view the recipe parameters and touch the parameter you want to edit.
The Parameter Edit screen will appear.

8. Change the parameter value using the left/right and up/down arrow buttons then touch the SAVE button
to save your changes. You will return to the Parameter Selection screen.

9. Repeat the process to change any other parameters.

10. Touch the X button as necessary to return to the Recipe Selection screen.

13

Rotisserie Oven Operation

Edit the Basic Setup

1. Turn on the Main Power Switch. The Startup screen will briefly appear then the Controller Off screen will
display.

2. Touch anywhere on the touchscreen. The Recipe Selection screen will appear displaying a list of recipes.

3. Touch any recipe for 3 seconds. The Security screen will appear.

4. Use the up/down and left/right arrow buttons to enter the passcode and touch the GO button. The
Program Mode Selection screen will appear if a valid passcode is entered.

5. Touch the BASIC SETUP option. A Basic Setup Selection screen will appear.

6. Touch the parameter that needs to be changed. A Basic Setup Parameter Edit screen appears.

7. Change the parameter value using the left/right and up/down arrow buttons then touch the SAVE button
to save your changes. You will return to the Basic Setup Selection screen.

8. Repeat the process to change any other parameters.

9. Touch the X button as necessary to return to the Recipe Selection screen.

Programming the Controller Using the RS-232 Interface

The TouchTEC controller incorporates an RS-232 interface allowing factory and field personnel to read out,
modify and write in the entire recipe and controller configuration using a special Controller Co nfiguration program
on a PC. The program allows a user to read the configuration data from the controller, edit any feature of the
configuration, write data back to the controller, save the data to a file on the PC and to retrieve the data from a
previously created file. The file saved in the PC contains a description field to aid in identifying the contents of the
configuration file. Follow the steps below to program the controller using the RS-232 interface.

1. Connect the communications interface module between the serial port on the PC and the controller.

2. Start the Controller Configuration program.

3. Select the COM port that the controller will use to communicate with the PC from the pull down list in the
Controller Com area.

4. Click the OPEN button and select a previously created configuration file or click the READ button to
download the configuration data from the controller.

5. Edit any of the following: Description of the configuration file, Recipe Parameters, Max number of recipes
visible, four digit passcode, Unit of Measurement for Temperature display and the Beep Type used at the
end of the cook cycle.

6. Touch the SAVE button and save the file using a different name.

7. Touch the WRITE button to upload the new configuration data back to the controller.

8. Disconnect the the communications interface module between the serial port on the PC and th e
controller.

14

Rotisserie Oven Operation

Operation with the Controller

Use the procedures below to view a separate recipe or to activate a cook cycle using a one of the
preprogrammed recipes.

Viewing Recipes

1. Turn on the Main Power Switch. The Startup screen will briefly appear then the Controller Off screen will
display.

2. Touch anywhere on the touchscreen. The Recipe Selection screen will appear displaying a list of recipes.

3. Use the up/down arrow buttons to highlight the recipe you wish to view then touch it. A Recipe Settings
screen will appear.

4. Use the up/down arrow buttons to view any settings for the recipe selected.

5. Touch the X button momentarily to return to the previous screen.

Cooking

1. Turn on the Main Power Switch. The Startup screen will briefly appear then the Controller Off screen will
display.

2. Touch anywhere on the touchscreen. The Recipe Selection screen will appear displaying a list of recipes.

3. Use the up/down arrow buttons to highlight the recipe you wish to use then touch the GO button. If a
preheat temperature was programmed then the Preheat/Cook Selection screen will appear. If no preheat
temperature was programmed then the controller enters the Ready To Cook mode displaying the Ready
To Cook screen.

 If the Preheat/Cook Selection screen appears, do either of the following:

 Touch the Preheat option to enter the Preheat mode. The controller will display the Preheat

screen. Once the preheat temperature is reached the controller enters the Ready To Cook mode.

 Touch the Cook option to enter the Ready to Cook mode.

Once the temperature is within 5° of the cook temperature in the Ready To Cook mode the controller will
emit three 2 second beeps indicating that the oven can be loaded with product.

4. Load the product into the oven. Use the Rotor Switch on the front panel to operate the rotors during
loading.

5. Close the door.

6. Touch the COOK button. The controller now enters the cook mode and displays the cooking temperature,
time remaining in the cook cycle and the elapsed time. If necessary, use the EXTRA button to add more
cook time to the cycle. At the end of a cook cycle the controller will emit three 2 second beeps and enter
the Hold mode and display the Hold screen if a Hold temperature was programmed. If a Hold temperature
was not programmed the screen will flash and beep until touched.

7. Open the oven door and check the product for proper internal temperature. If necessary, use the EXTRA
button to add more cook time.

8. Unload the product if it is done.

15

Rotisserie Oven Operation

Accessory Use

Standard Meat forks

The standard meat forks are ideal for chicken and poultry. Use the following procedure to prepare the bird for
loading in the oven.

1. Fold wings to back, place on back with cavity away from you.

2. Run pointed ends of meat fork through sides of chicken under wings and through thighs (bre ast up and
legs down). Ensure that legs of adjacent birds DO NOT PRESS TIGHTLY TOGETHER, this will cause
the area of contact to be under-cooked!

3. Load the meat-forks by holding the meat-fork with the handle to the right–hand side, facing up.

4. Open the oven door.

5. Press Rotor Switch to rotate rotor to open position if required.

6. Place the pointed ends of the meat-fork into the left-hand disc holes.

7. From the control side, push the meat-fork into the disc to allow the right-hand (handle end) pins locate
into the right-hand disc.

8. Be sure to adjust the meat-fork position so that the handle end locates firmly in the spit groove.

Baskets

Baskets can be used for large chickens or other meats. After loading with product, simply locat e pins in the holes
on the discs.

16

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

anently mounted near other immovable objects additional clearance must be provided for conne ction and

perm
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.

Failure to restrain the oven when permanently connected could allow it to
move, possibly resulting in electrical shock.

Attach an ANSI Z21.69A compliant restraining device (such as BKI part number FT0279) according to the
instructions provided by the restraining device manufacturer in the location shown below.

17

Rotisserie Oven Installation

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).

18

Rotisserie Oven Installation

Char

t 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

19

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 packagin g has 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.

20

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 operating
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).

21

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.

22

Rotisserie Oven Maintenance

b.

Pull Circulation Bottom out of oven then unscrew (clockwise) the wing nut on each Blower Fan to
remove the fan blades.

9. Place the Fan Guard and Circulation Bottom 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.

10. Carefully clean the fan blades using a scrub brush and hot cleaning solution. Do not bend or disfigure the

fan blades.

11. Clean the top of oven. Carefully clean around fan and surrounding areas.

12. Clean grease drawer and tray area with hot soapy water.

13. Replace the grease drawer.

14. 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.

15. Reassemble the oven.

23

Rotisserie Oven Maintenance

Troubleshooting

Problem Cause Possible Solution

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

Unit power plug disconnected
(where applicable).

Plug unit into mating receptacle.

Problem with building power

supply

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

Safety cut out thermostat tripped

Defective contactor. Contact BKI service agent for corrective

Rotor not rotating. Door not completely closed. Check that both doors are completely closed
Defective door switch. Contact BKI service agent for corrective

Blown Fuse Contact BKI service agent for corrective

Defective contactor. Contact BKI service agent for corrective

Defective motor or capacitor. Contact BKI service agent for corrective

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

Blown Fuse Contact BKI service agent for corrective

or defective.

Defective rotor switch. Contact BKI service agent for corrective

Check circuit breaker at building power panel.
If problem persists, contact BKI service agent
for corrective action.

action.

Contact BKI service agent for corrective
action.

action.

action.

action.

action.

action.

action.

Oven does not heat at all. Improper program settings. Check program settings.
Improper parameter settings. Contact BKI service agent for corrective

action.

Fan cover & circulation bottom

not installed or improperly
installed.

Fan cover switch defective. Contact BKI service agent for corrective

Defective controller or contactor. Contact BKI service agent for corrective

Heating elements not
functioning.

24

Check that components are properly installed.

action.

action.
Contact BKI service agent for corrective

action.

Rotisserie Oven Maintenance

Problem Cause Possible Solution

Oven heats up slowly Improper line voltage. Conta ct BKI service a gent for corrective

action.

Defective blower fan motor. Contact BKI service agent for corrective

action.

Defective heating element. Contact BKI service agent for corrective

action.

Control displays “999”
under the temperature
display.

Cavity lights do not
illuminate when unit is on.

Individual cavity lamp
does not illuminate.

Temperature probe connection
loose or defective 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.

25

Rotisserie Oven Notes

Notes

26

P.O. Box 80400, Simpsonville, S.C. 29680-0400, USA
http://www.bkideas.com

Made and printed in the U.S.A
LI0285/0306