BKI VGG-8-C Service Manual

High Capacity Rotisserie Oven Series

SERIES: VGG

Operation Manual

Rotisserie Oven Table of Contents

SS-OM-064.02 Revised 9/25/18

BKI LIMITED WARRANTY

2812 Grandview Dr. • Simpsonville, SC 29680 • USA

(864) 963-3471 • Toll Free: (800) 927-6887 • Fax: (864) 963-5316

WHAT IS COVERED 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.

WHO IS COVERED This

warranty

extended

to the original

purchaser

and applies only to

equipment purchased

for use in the U.S.A.

COVERAGE PERIOD 

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.



Warranty period begins the date of dealer invoice to customer or ninety (90) days after shipment date from BKI, whichever comes first.

WARRANTY COVERAGE This

warranty

covers on-site labor, parts and

reasonable

travel

time

and travel

xpenses

of the

authorized

service

representative

up to (100) miles

round

trip and (2)

hours

travel time and

performed during regular, weekday business hours.

EXCEPTIONS 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.

EXCLUSIONS 

Negligence

or acts of

God,



Thermostat calibrations

after (30) days

from equipment installation date,

 Air and gas

adjustments,

 Light

bulbs,

 Glass doors and

door adjustments,



Fuses,



Adjustments

burner

flames and

cleaning of

pilot

burners,



Tightening

of screws or

fasteners,

 Failures

caused

by erratic

voltages

or gas

suppliers,



Unauthorized

repair by

anyone other than

a BKI F

actory Authorized

Service Center,



Damage

shipment,



Alteration,

misuse or

improper installation,



Thermostats

and safety valves with

broken

capillary tubes,

 Freight –

other than normal UPS charges,



Ordinary

wear and

tear,

 Failure to follow

installation and/or operating instructions,

 Events

beyond control

of the

company.

INSTALLATION Leveling, as well as

proper installation

and check out of all

new equipment -

per

appropriate installation

and use materials – is the responsibility of the

dealer

installer, not the

manufacturer.

REPLACEMENT PARTS

BKI genuine

Factory OEM parts receive a (90) day

materials warranty

effective from the

date of

installation

by a BKI F

actory Authorized

Service

Center.

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

Food Handling ....................................................................................................................................................5

Storage of Raw Meats .......................................................................................................................................5

Coding Cooked Foods .......................................................................................................................................5

Storage of Prepared Foods ................................................................................................................................5

Operation ...................................................................................................................................................................6

Controls and Indicators ..........................................................................................................................................6

Hardware Controls .............................................................................................................................................6

Configuring the CTS Oven Controller ....................................................................................................................7

Changing Access Code .....................................................................................................................................9

Importing Recipe & Configuration Files .............................................................................................................9

Exporting Recipe, Configuration and History Files ............................................................................................9

Exporting Recipe, Configuration and History Files (continued) ...................................................................... 10

Setting the Clock ............................................................................................................................................. 10

Viewing the Error and Event History File ........................................................................................................ 10

Cooking with the CTS Oven Controller ............................................................................................................... 11

Configuring the CTS Controller for use in the VGG Oven .................................................................................. 13

Controller Errors, Warnings and Events .............................................................................................................. 15

Errors .............................................................................................................................................................. 15

Warnings and Alarms ...................................................................................................................................... 15

Events ............................................................................................................................................................. 16

Accessory Use .................................................................................................................................................... 17

Trussing Chickens .......................................................................................................................................... 17

V-Spits ............................................................................................................................................................. 18

Standard Meat forks ........................................................................................................................................ 18

Baskets ........................................................................................................................................................... 18

Installation .............................................................................................................................................................. 19

Unpacking and Handling ..................................................................................................................................... 19

Location and Clearance ...................................................................................................................................... 19

Extraction ............................................................................................................................................................ 19

Wiring .................................................................................................................................................................. 19

General Guidelines ......................................................................................................................................... 19

Guidelines for European Appliances .............................................................................................................. 22

Operating ............................................................................................................................................................. 22

Safety Cut-Out ................................................................................................................................................ 22

Maintenance ........................................................................................................................................................... 23

Scheduled Maintenance ...................................................................................................................................... 23

Oven Cleaning (Daily) ..................................................................................................................................... 23

Troubleshooting ................................................................................................................................................... 26

Accessories ............................................................................................................................................................ 28

Wiring Diagrams .................................................................................................................................................... 29

NOTES .................................................................................................................................................................... 36

BKI Worldwide is a wholly owned subsidiary of Standex International Corporation.

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 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 Technical Services Department 2812 Grandview Drive Simpsonville, S.C. 29680 Or call toll free: 1-800-927-6887 Outside the U.S., call 864-963-3471

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.

Rotisserie Oven Introduction

Specific Precautions

Equipotential Ground Plane

When a high current flows through a conductor, differences in potential appear between the conductor and nearby metallic surfaces near the 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 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.

California Residents Only. This product can expose you to chemicals including chromium, and lead which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to

www.P65Warnings.ca.gov.

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.

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.

Rotisserie Oven Introduction

Keep this manual with the Equipment

This manual is an important part of your equipment. Always keep it near for easy access. If you need to replace this manual, phone the applicable BKI Technical Services Department:

BKI Technical Services Department 2812 Grandview Drive Simpsonville, S.C. 29680 Or call toll free: 1-800-927-6887 Outside the U.S., call 864-963-3471

Protect Children

Keep children away from this equipment. Children may not understand that this equipment is dangerous for them and others.

NEVER allow children to play near or operate your equipment.

Keep Safety Labels Clean and in Good Condition

Do not remove or cover any safety labels on your equipment. Keep all safety labels clean and in good condition. Replace any damaged or missing safety labels. Refer to the Safety Labels section for illustration and location of safety labels on this unit. If you need a new safety label, obtain the number of the specific label illustrated on page 5, then phone the applicable BKI Technical Services Department:

BKI Technical Services Department 2812 Grandview Drive Simpsonville, S.C. 29680 Or call toll free: 1-800-927-6887 Outside the U.S., call 864-963-3471

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.

Rotisserie Oven Introduction

Safety Labels

Health and Sanitation Practices

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

• Never put raw foods into the oven with cooked or partially cooked foods, as this is a health hazard. The

drippings from raw foods contaminate cooked foods.

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.).

POWER

O I

Rotisserie Oven Operation

Operation

Controls and Indicators

Hardware Controls

Item #

Description

Function

Rotor Switch

Depressing the switch allows the operator to “jog” the rotor position when the

door is open. Releasing the switch stops the rotor.

Main Power Isolator Light

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

Main Power Switch

Turns power to the entire unit on or off. When placed in the on position, the 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.

Color Touchscreen Controller

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.

POWER

O I

Rotisserie Oven Operation

Configuring the CTS Oven Controller

Configuration Access

Touch and hold the lower right portion of the screen until the control chirps twice.

The area on the control screen is black. The red graphic in this diagrams indicates the area to touch and hold.

Enter your access code. Touch [X] to exit and

return to Main Recipe screen.

[Delete] clears the last character. [Clear] clears all characters.

The default Supervisor access code is 1234. Use the default code the first time the Configuration is accessed.

The access code can be changed after initial access to configuration (recommended). Write the new access code below and keep this manual where only supervisors have access to it.

Access Code ___________________ Use the screen keypad to enter the access

code then touch [ENTER].

Supervisor level configuration screen is displayed.

Touch [X] to exit and return to Main Recipe screen.

The supervisor has access to change Recipes, change the Access Code, Set the Clock, Import or Export recipes and configurations or view the control History.

Touch the desired function button and follow the configuration instructions below.

Recipe Editing

Touch and highlight the desired recipe.

Touch [EDIT]. Touch [X] to exit and

return to Supervisor Access screen.

There are 15 programmable recipes in the

control. Touch [▲] or [▼] to scroll through

the list. Touch and highlight the recipe name in the

selection window. Touch [EDIT].

Touch and highlight the desired Recipe Item.

Touch [EDIT]. Touch [X] to exit and

return to Select Recipe screen.

Touch and highlight the Recipe Item to be edited in the selection window. Touch [EDIT].

Once all changes have been made you must touch [SAVE] to store the recipe revisions.

Rotisserie Oven Operation

Recipe Editing (continued)

Edit Recipe Name. Touch [SAVE]. Touch [X] to exit and

return to Select Item screen.

Edit the Recipe Name using the alphanumeric keyboard. Recipe Names are limited to a maximum of 14 characters.

Touch [SAVE] to save the new Recipe Name and return to the Select Item screen.

[Clr] – Clears the editing box of all characters. [Rst] – Restores the original recipe name. [Space] – Adds a space character at the end. [Del] – Deletes the last character.

Edit Recipe Items. Touch [SAVE]. Touch [X] to exit and

return to Select Item screen.

All Recipe Items (Preheat, Cook and Hold) are edited in this screen. Touch [<<] and [>>] to move between the Recipe Items.

The value field active for editing has a red background. Touch the inactive field to make it active for editing.

The Preheat and Hold items only have a temperature value. The time field for these items is greyed out and not selectable.

Use the dial on the right of the screen or the [+] and [-] buttons to change the value.

To turn the Cook Cycle 2, Cook Cycle 3 or Hold segments Off, set the temperature value below 150F.

Touch [SAVE] to save the new values before moving to the next Recipe Item.

Return to the Select Item screen.

Touch [SAVE] to save Recipe.

Touch [X] to exit and return to Select Recipe screen.

After Recipe editing is complete, touch [X] on the Recipe Item screen above to return to the Select Item screen.

You must touch [SAVE] to store the recipe revisions.

Touch and highlight another Recipe.

Touch [EDIT]. or Touch [X] to exit and

return to Supervisor Access screen.

Touch and highlight another Recipe name in the selection window. Touch [EDIT].

or Touch [X] to return to the Supervisor Access

screen if you are done editing Recipes.

Rotisserie Oven Operation

Changing Access Code

Supervisor level configuration screen is displayed.

Touch [X] to exit and return to Main Recipe screen.

Touch [Chg Code].

Enter new Access Code.

Touch [ENTER]. Touch [X] to exit and

return to Supervisor Access screen.

[Delete] clears the last character. [Clear] clears all characters.

Use the screen keypad to enter the new 4 digit Access Code. Touch [ENTER]. Record the new Access Code in the area

provided in the Configuration Access section of this manual.

Once the new Access Code is entered the old code will not provide configuration access.

Importing Recipe & Configuration Files

Supervisor level configuration screen is displayed.

Touch [X] to exit and return to Main Recipe screen.

Supervisor Access gives the ability to Import Recipe and Configuration files from a USB flash drive.

Touch [Import].

Insert USB Drive. Touch [Read Recipes]

and/or [Read Config]. Touch [X] to exit and

return to Supervisor Access screen.

Insert the USB flash drive into the USB port located on the control side of the oven. The

message line will change to read “Drive

Inserted” and the [Read Recipes] and

[Read Config] buttons will become active. Touch [Read Recipes] and/or [Read Config] to upload the files to the control. Remove the USB drive when finished and the

control will return to the Supervisor Access screen.

Exporting Recipe, Configuration and History Files

Supervisor level configuration screen is displayed.

Touch [X] to exit and return to Main Recipe screen.

Supervisor Access gives the ability to Export Recipe, Configuration and History files to a USB flash drive.

Touch [Export].

Rotisserie Oven Operation

Exporting Recipe, Configuration and History Files (continued)

Supervisor level configuration screen is displayed.

Touch [X] to exit and return to Main Recipe screen.

Insert the USB flash drive into the USB port located on the control side of the oven. The

message line will change to read “Drive

Inserted” and the [Save Recipes], [Save Config]

[Save History] buttons will become active. Touch [Save Recipes], [Save Config] and/or

[Save History] to download the files to the USB drive.

Remove the USB drive when finished and the control will return to the Supervisor Access screen.

Setting the Clock

Supervisor level configuration screen is displayed.

Touch [X] to exit and return to Main Recipe screen.

The control has a real time clock that will maintain the current date and time for up to 7 days with no power. This information is used for the error and event history log.

Touch [Set Clock].

Touch value and change using [+] and [-] buttons.

Touch [SAVE] to save and return to Supervisor Access screen.

Touch and highlight the value below the item to be changed. Use the [+] and [-] buttons to change the item to the desired value.

To change the am/pm setting simply touch that value to toggle between am and pm.

Touch [SAVE] to save the changes. The control will return to the Supervisor Access screen.

Viewing the Error and Event History File

Supervisor level configuration screen is displayed.

Touch [X] to exit and return to Main Recipe screen.

Supervisor Access gives the ability to view the controls History log. The log includes the total numbers of operating hours, the total number of cooking hours and all event and error messages.

Touch [History].

Controller History screen is displayed.

Touch [SAVE] to save and return to Supervisor Access screen.

Total: the total number of hours the control has been turned on.

Cook: the total number of hours the control has been cooking (includes preheat).

Touch [▲] or [▼] to scroll through the list of

trackable events and errors. The date, time and a descriptive string are displayed for each event. A list of the errors and events follows in this manual.

+ 26 hidden pages

BKI VGG-8-C Service Manual

Specifications and Main Features

Frequently Asked Questions

User Manual