Blodgett HVH100EADDL, HVH100GBASE, HV50ESGL, HV100EADDL, HV100GSGL User Manual

HV-100E, HV-100G, HVH-100E AND HVH-100G
INSTALLATION - OPERATION - MAINTENANCE
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: (802) 658-6600 Fax: (802) 864-0183
PN 52424 Rev U (5/15)
© 2015 - G.S. Blodgett Corporation
Your Service Agency’s Address:
Serial number
Oven installed by
Installation checked by
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installa­tion, adjustment, alternation, service or maintenance can cause property damage, in­jury or death. Read the instl­lation, operation and mainte­nance instructions thoroughly before installing or servicing this equipment.
INSTRUCTIONS TO BE FOL­LOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LO­CATION. This information may be obtained by contacting your local gas supplier.
FOR YOUR SAFETY
Do not store or use gasoline or other ammable vapors or liq­uids in the vicinity of this or any other appliance.
INSTALLATION
Oven Description & Specications ......................................... 2
Utility Connections - Standards and Codes ................................. 4
Oven Location and Ventilation ............................................. 5
Leg Attachment .......................................................... 6
Caster Attachment ....................................................... 7
Stacking ................................................................ 8
Plumbing Connections .................................................... 9
Electrical Connections ................................................... 10
Gas Connection......................................................... 11
Gas Hose Restraint ..................................................... 13
OPERATION
Safety Information ....................................................... 14
Standard Control ........................................................ 15
MenuSelect™ Control ................................................... 17
SmartTouch Touchscreen Control ......................................... 22
MAINTENANCE
Spray Bottle Operating Procedure ........................................ 36
Cleaning and Preventive Maintenance .................................... 37
The information contained in this manual is important for the prop­er installation, use, and mainte­nance of this oven. Adherence to these procedures and instruc­tions will result in satisfactory baking results and long, trou­ble free service. Please read this manual carefully and retain it for future reference.
ERRORS: Descriptive, typo­graphic or pictorial errors are subject to correction. Speci­cations are subject to change without notice.
Installation
Oven Description & Specications
ABOUT THE HYDROVECTION
Blodgett Hydrovection ovens are quality produced using high-grade stainless steel with rst class workmanship.
The multiple speed fan, which is guarded against acci-
dental nger contact, is driven by a quiet and powerful
motor. The condenser draws out excess moisture from the appliance. Condensation and waste water, which re­sult during hydro cooking and cleaning, are continuously drained.
The use of high quality insulation impedes excessive heat
radiation and saves energy.
The Hydrovection has optional adjustable legs which
adapt easily to slightly uneven surfaces and optional oor
stands which are designed for use with all of the table models.
PLUMBING SPECIFICATIONS
WATER
Water pressure 30 PSI (207 kPa) minimum
50 PSI (345 kPa) maximum Water connection 3/4” garden hose - Cold water only Water pressure regulator setting Preset to 30 PSI (207 kPa) Minimum requirements TDS: 40-125 ppm
Hardness: 35-100 ppm
Chlorides: <25 ppm
Silica: <13 ppm
Chlorine: <0.2 ppm
Chloramine: <0.2 ppm
pH: 7.0-8.5
DRAINAGE
Drain type Atmospheric Vented Drain Drain connection 1” NPT Male Maximum water drain temperature 140°F (60°C)
The practical oven doors, with viewing windows, have a wide swing radius and handle which can be operated eas­ily, even with wet or greasy hands.
Ease of operation is guaranteed through the simple ar­rangement of the controls. Graphic symbols make the appliance easy for even inexperienced kitchen staff to operate. A third function, the Cool Down mode, allows the oven cavity to cool down rapidly with the door opened.
Cleaning is kept to a minimum. The interior is sprayed with a self-acting cleaning solution which interacts with humidity to easily remove crusts and stains. The oven is designed for easy care and is welded water tight so that the internal cooking cavity may be rinsed with a hose after the cleaning process.
2
Installation
Oven Description & Specications
RATINGS - HV-100G & HVH-100G
TYPE OF GAS GAS INPUT VOLTAGE PHASE AMPS MOTOR
Natural 60,000 BTU/Hr 115 1 10 3/4 HP 208-240VAC, 3 phase, 50/60 Hz
208/240 1 5
Propane 60,000 BTU/Hr 115 1 10 3/4 HP 208-240VAC, 3 phase, 50/60 Hz
208/240 1 5
3/4” NPT connector for all U.S. and Canadian installations
RATINGS- HV-100E & HVH-100E
VOLTAGE
208 60 15 3 38 38 38 3/4 HP 208-240VAC, 50/60 Hz 240 60 15 3 34 34 34 3/4 HP 208-240VAC, 50/60 Hz
440* 60 15 3 20 18 18 3/4 HP 208-240VAC, 50/60 Hz
480 60 15 3 18 17 17 3/4 HP 208-240VAC, 50/60 Hz
* HV-100E model only
HZ
KW
PHASE
MAX LOAD (AMPS
L1 L2 L2
MOTOR
3
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED INSTAL­LATION AND SERVICE PERSONNEL ONLY. INSTAL­LATION OR SERVICE BY OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN AND/OR INJURY TO THE OPERATOR.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or through a representative are engaged in, and are respon­sible for:
The installation or replacement of gas piping. The connection, installation, repair or servicing of equip-
ment.
The installation of electrical wiring from the electric meter, main control box or service outlet to the elec­tric appliance.
Qualied installation personnel must be experienced in such work, be familiar with all precautions required and have complied with all requirements of state or local au-
thorities having jurisdiction.
U.S. and Canadian Installations
Installation must conform with local codes, or in the ab­sence of local codes, with the National Fuel Gas Code, NFPA54/ANSI Z223.1-Latest Edition, the Natural Gas In­stallation Code CAN/CGA-B149.1 or the Propane Instal­lation Code, CAN/CGA-B149.2 as applicable.
Reference: National Electrical Code, ANSI/NFPA 70-Lat­est Edition and/or Canadian Electrical Code CSA C22.1 as applicable.
This equipment is to be installed in compliance with the Basic Plumbing Code of the Building Ofcials and Code
Administrators International Inc. (BOCA) and the Food Service Sanitation Manual of the Food and Drug Admin­istration (FDA).
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local codes.
General Export Installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require­ments may vary. If you have any questions regarding the
proper installation and/or operation of your appliance, please contact your local distributor. If you do not have a local distributor, please call Blodgett at 0011-802-658-
6600.
4
Installation
Oven Location and Ventilation
OWNER’S RESPONSIBILITIES
Installation responsibilities prior to service startup inspec­tion
You are entitled to a free start-up inspection service by our factory ASAP. Before a factory representative arrives to perform a startup procedure, the owner must already
have satised the following requirements.
1. Oven(s) are uncrated, stacked (if applies) and put in place.
NOTE: Please refer to Leg Attachment and Stack-
ing.
Maximum shelf loading - 60 lbs (27.3 Kg)
OVEN LOCATION
The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.
Certain minimum clearances must be maintained be­tween the oven and any combustible or non-combustible construction. See the table below.
In addition, the following clearances are recommended for servicing.
Oven body sides - 12” (30cm)
Oven body back - 12” (30cm)
OVEN
MODEL
HV-100E & HVH-100E
HV-100G & HVH-100G
MINIMUM REQUIRED CLEARANCES
Right Side Left Side Back
0” (0mm) 0” (0mm) 6”
(152.4mm)
0” (0mm) 0” (0mm) 6”
(152.4mm)
VENTILATION
The necessity for a properly designed and installed venti­lation system cannot be over emphasized. The ventilation system will allow the unit to function properly while remov­ing unwanted vapors and products of combustion from the operating area.
The appliance must be vented with a properly designed mechanically driven exhaust hood. The hood should be sized to completely cover the equipment plus an over­hang of at least 6” (15 cm) on all sides not adjacent to a wall. The capacity of the hood should be sized appropri-
ately and provisions made for adequate makeup air.
WARNING!!
Failure to properly vent the oven can be haz­ardous to the health of the operator; and will result in operational problems, unsatisfactory baking, and possible damage to the equip­ment. Damage sustained as a direct result of improper ventilation will not be covered by the Manufacturer’s warranty.
When installed in the Commonwealth of Massachusetts, this appliance must be interlocked with the hood exhaust system so that the appliance may be operated only when the hood exhaust system is running.
U.S. and Canadian Installations
Refer to your local ventilation codes. In the absence of local codes, refer to the National ventilation code titled, “Standard for the Installation of Equipment for the Remov­al of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment”, NFPA-96- Latest Edition.
General Export Installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require­ments may vary. If you have any questions regarding the
proper installation and/or operation of your unit, please contact your local distributor. If you do not have a local distributor, please call Blodgett at 0011-802-658-6600.
5
Installation
Leg Attachment
LEG OPTIONS
Casters, Adjustable Feet, or Seismic Feet
25” (635mm) Adjustable Leg
8-1/2” (216mm) Leg with
ATTACHMENT
1. Align the threaded stud on one of the front legs to the bolt hole located in the bottom corner of the appliance. Turn the leg clockwise and tighten to the nearest full turn.
2. Align the leg plate holes with the bolt holes. Secure with the two 1/2” bolts provided.
3. Repeat the above steps with the other front leg. If casters are used, install them with the locking casters in the front of the oven. The rear casters do not lock. Ensure that the locks are set on the front casters.
4. Tip the oven up on the newly installed front legs. If casters are used, check that the locks are set on the front casters. Repeat the above steps for the rear legs.
5. Level the oven by screwing the adjustable feet in or out as necessary.
Figure 1
Figure 2
6
Installation
Caster Attachment
CASTERS FOR SINGLE OVENS
1. Attach the legs as described.
2. Pry the adjustable feet out of the legs.
3. Insert one caster into each leg as shown. Tighten the lock nuts to secure the casters.
Adjustable
Leg Foot
Caster Assembly
Figure 3
PROFILE CASTERS FOR DOUBLE STACK OVENS
1. Place a level on the oor where the casters are to rest.
2. Place shims under the low side until it is level.
3. Mount the shims between the casters and the oven as follows:
a. Align the shims and caster holes with the bolt
holes.
b. Secure with the 1/2” bolts provided.
NOTE: Install them with the locking casters in the
front of the oven. The rear casters do not lock. Ensure that the locks are set on the front casters.
4. Tip the oven up on the newly installed casters.
Add shims as necessary
Floor
Exaggerated for clarity
Figure 4
7
Installation
Stacking
WARNING!!
Stacking should be performed by qualied
installation personnel only. The ovens are heavy. Take care to use proper tools and tech­niques when lifting and stacking units.
1. Attach the legs or casters to the bottom oven.
2. Place the top oven on the bottom oven. Be sure all
four sides are ush.
3. Bolt the two ovens together from behind using the stacking brackets.
Stacking Bracket
Rear View HV-100E & HVH-100E
Stacking Bracket
Figure 5
Stacking Bracket
Rear View HV-100G & HVH-100G
8
Installation
Plumbing Connections
WATER CONNECTION
NOTE: Must use COLD WATER ONLY.
Connect the appliance to quality water via a pressure
hose with 3/4” GHT (19mm) couplings. See Figure 6 for connections. A shut off valve is to be provided adjacent to the oven.
WARNING!!
Operating the appliance without a water pres­sure regulator installed will invalidate your warranty.
This product must be installed by a licensed Plumber or Gas Fitter when installed within the Commonwealth of Massachusetts.
DRAIN CONNECTION
The drain should be run to an open oor drain avoiding exible hose that could sag and allow trapped water to
accumulate. The customer must supply the piping from the oven to the drain.
HV-100E & HVH-100E
Specic water/drain connection for City of Los Ange­les
1. Each drain line from the appliance shall be routed
without dips or sags to terminate above the ood level
rim of an approved indirect waste receptor.
2. The appliance shall be installed in accordance with the manufacturer’s printed instructions and the LAPC and LAMC, 1999 editions.
3. A backow protection device may be required by lo­cal codes. If so, install on the potable water system directly ahead of the appliance. The backow protec­tion device shall be any of the following: an approved pressure type vacuum breaker installed at least 12” above the highest point of use, a double check valve
backow preventer or a reduced pressure principal backow preventer.
HV-100G & HVH-100G
A = Electrical Connection B = Gas Connection C = Water Connection Filtered Water highly recommended D = Drain Connection
Figure 6
9
Installation
Electrical Connections
ALL MODELS
NOTE: Electrical connections must be performed by a
qualied installer only.
Before making any electrical connections to these appli-
ances, check that the power supply is adequate for the voltage, amperage, and phase requirements stated on
the rating name plate mounted on the appliance.
The circuit breaker that is used to provide power to this appliance must have a minimum of .076” (3mm) contact spacing. The circuit breaker must meet all Local and Na­tional installation standards.
All appliances must be installed in accordance with Local or National Electrical codes.
A wiring schematic is located on the inside of the remove­able side panel.
NOTE: Disconnect the power supply to the appliance
before servicing.
WARNING!!
Improper installation may invalidate your war­ranty.
Electric Models
A strain relief for the power supply cord is provided. The installer must supply a cord that meets all Local and Na­tional installation standards.
Gas Models
U.S. and Canadian Installations
A power cord (115V units only) is supplied with a plug at­tached. Plug the power cord into the desired receptacle.
This oven model uses a variable frequency inverter drive. Appliances that use variable frequency inverter drives produce high frequency noise and require lters
and shielded motor cabling. This causes higher leakage current toward Earth Ground. Especially, at the moment of switching ON this can cause an inadvertent trip of the appliance’s ground fault interrupter (GFCI). Some GFCIs
are more sensitive than others. Blodgett has qualied the
Pass and Seymour brand, part number 2095, 20 A, 125
VAC, 60 Hz, specication grade GFCI duplex receptacle as being immune to the variable frequency inverter drive’s noise. Blodgett recommends using this specic GFCI for
this model oven.
WARNING!!
If the supply cord is damaged, it must be re­placed by a special cord or assembly available from the manufacturer or its service agent.
10
Installation
Gas Connection
GAS PIPING
A properly sized gas supply system is essential for maxi­mum oven performance. Piping should be sized to pro­vide a supply of gas sufcient to meet the maximum de­mand of all appliances on the line without loss of pressure
at the equipment.
Example:
NOTE: BTU values in the following example are for
natural gas.
You purchase the HV-100G to add to your existing cook line.
1. Add the BTU rating of your current appliances.
Pitco Fryer 120,000 BTU
6 Burner Range 60,000 BTU
Deck Oven 50,000 BTU
Total 230,000 BTU
2. Add the BTU rating of the new oven to the total.
Previous Total 230,000 BTU
HV-100G 60,000 BTU
New Total 290,000 BTU
3. Measure the distance from the gas meter to the cook line. This is the pipe length. Let’s say the pipe length is 40’ (12.2 m) and the pipe size is 1” (2.54 cm).
4. Use the appropriate table to determine the total ca­pacity of your current gas piping.
The total capacity for this example is 375,000 BTU. Since
the total required gas pressure, 290,000 BTU is less than
375,000 BTU, the current gas piping will not have to be increased.
NOTE: The BTU capacities given in the tables are for
straight pipe lengths only. Any elbows or other
ttings will decrease pipe capacities. Contact
your local gas supplier if you have any ques­tions.
Maximum Capacity of Iron Pipe in Cubic Feet of
Natural Gas Per Hour
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
10 360 680 1400 2100 3950 20 250 465 950 1460 2750 30 200 375 770 1180 2200 40 170 320 660 990 1900 50 151 285 580 900 1680 60 138 260 530 810 1520 70 125 240 490 750 1400 80 118 220 460 690 1300 90 110 205 430 650 1220
100 103 195 400 620 1150
From the National Fuel Gas Code Part 10 Table 10-2
Maximum Capacity of Pipe in Thousands of
BTU/hr of Undiluted L.P. Gas at 11” W.C.
(Pressure drop of 0.5 Inch W.C.)
PIPE
LENGTH (FT)
10 608 1146 3525 20 418 788 2423 30 336 632 1946 40 287 541 1665 50 255 480 1476 60 231 435 1337 70 215 404 1241 80 198 372 1144 90 187 351 1079
100 175 330 1014
From the National Fuel Gas Code Part 10 Table 10-15
NOMINAL SIZE, INCHES
3/4” 1” 1-1/4” 1-1/2” 2”
OUTSIDE DIAMETER, INCHES
3/4” 1” 1-1/2”
11
Installation
Gas Connection
PRESSURE REGULATION AND TESTING
The gas pressure to the appliance must be rated for each appliance while the burners are on. A sufcient gas pres­sure must be present at the inlet to satisfy these condi­tions. Refer to the table below for correct gas pressure.
Each appliance has been adjusted at the factory to oper-
ate with the type of gas specied on the rating plate.
Each oven is supplied with a regulator to maintain the proper gas pressure. The regulator is essential to the proper operation of the oven and should not be removed.
DO NOT INSTALL AN ADDITIONAL REGULATOR WHERE THE UNIT CONNECTS TO THE GAS SUPPLY UNLESS THE INLET PRESSURE IS GREATER THAN 14” W.C. (1/2 PSI) (37mbar).
The oven and its individual shutoff valve must be discon­nected from the gas supply piping system during any pressure testing of that system at test pressures in ex­cess of 1/2 psig (3.45kPa).
The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve dur­ing any pressure testing of the gas piping system at test
pressures equal or less than 1/2 psig (3.45kPa).
Prior to connecting the appliance, gas lines should be
thoroughly purged of all metal lings, shavings, pipe
dope, and other debris. After connection, the appliance must be checked for correct gas pressure.
U.S. and Canadian Installations
Installation must conform with local codes, or in the ab­sence of local codes, with the National Fuel Gas Code, NFPA54/ANSI Z223.1-Latest Edition, the Natural Gas In­stallation Code CAN/CGA-B149.1 or the Propane Instal­lation Code, CAN/CGA-B149.2 as applicable.
General Export Installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require­ments may vary. If you have any questions regarding the
proper installation and/or operation of your appliance, please contact your local distributor. If you do not have a local distributor, please call Blodgett Combi at 0011-802­658-6600.
GAS PRESSURE - HV-100G
Gas Type Inlet Pressure Orice Size at Sea Level Manifold Pressure
Natural 7” W.C. .085” dia 3.5” W.C.
Propane 14” W.C. .063” dia 10” W.C.
12
Installation
Gas Hose Restraint
If the appliance is mounted on casters, a commercial ex­ible connector with a minimum of 3/4” (1.9 cm) inside di-
ameter must be used along with a quick connect device.
A restraint must be used to limit the movement of the ap­pliance so that no strain is placed upon the exible con­nector. The restraint should be fastened to the base frame
of the oven as close to the exible connector as possible.
It should be short enough to prevent any strain on the connector. With the restraint fully stretched the connector
should be easy to install and quick connect.
The restraint (ie: heavy gauge cable) should be attached without damaging the building. DO NOT use the gas pip­ing or electrical conduit for the attachment of the perma­nent end of the restraint! Use anchor bolts in concrete or cement block. On wooden walls, drive hi test wood lag screws into the studs of the wall.
WARNING!!
If the restraint is disconnected for any reason it must be reconnected when the appliance is returned to its original position.
U.S. and Canadian installations
The connector must comply with the Standard for Con­nectors for Movable Gas Appliances, ANSI Z21.69 or Connectors For Moveable Gas Appliances CAN/CGA-
6.16 and a quick disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41 or Quick Disconnect For Use With Gas
Fuel CAN 1-6.9. Adequate means must be provided to
limit the movement of the appliance without depending
on the connection and the quick disconnect device or its
associated piping.
A drip leg must be used at each appliance. Refer to NFPA54/ANSI Z223.1 - Latest Edition (National Fuel Gas Code) for proper drip leg installation.
General export installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require­ments may vary. If you have any questions regarding the
proper installation and/or operation of your appliance, please contact your local distributor. If you do not have a local distributor, please call Blodgett Combi at 0011-802­658-6600.
Attachment Plate (secure with leg mount bolt)
Gas Hose
Quick Connect
Gas Supply Line
Restraint
Installation of Gas Hose and Restraint
(Single Section Shown)
Figure 7
IMPORTANT: Cable re­straint should be fastened as close as possible to the
exible connector and short
enough to prevent any strain
on the exible connector.
At maximum stretch of shortened restraint, the
exible connector should be easy to install and quick to
connect.
13
Operation
Safety Information
The information contained in this section is provided for the use of qualied operating personnel. Qualied operat­ing personnel are those who have carefully read the in­formation contained in this manual, are familiar with the functions of the oven and/or have had previous experi­ence with the operation of the equipment described. Ad­herence to the procedures recommended herein will as­sure the achievement of optimum performance and long, trouble-free service.
Please take the time to read the following safety and operating instructions. They are the key to the success­ful operation of your Blodgett oven.
SAFETY TIPS
For your safety read before operating
What to do if you smell gas:
DO NOT try to light any appliance.
DO NOT touch any electrical switches.
Use an exterior phone to call your gas supplier im-
mediately.
If you cannot reach your gas supplier, call the re
department.
What to do in the event of a power failure:
Turn all switches to off.
DO NOT attempt to operate the appliance until the
power is restored.
NOTE: In the event of a shut-down of any kind, allow a
ve (5) minute shut off period before attempting
to restart the oven.
General safety tips:
DO NOT use tools to turn off the gas control. If the gas cannot be turned off manually do not try to re-
pair it. Call a qualied service technician.
If the oven needs to be moved for any reason,
the gas must be turned off and disconnected from the appliance before removing the restraint cable. Reconnect the restraint after the oven has been returned to its original location.
DO NOT remove the control panel cover unless the oven is unplugged.
14
Operation
Standard Control
NOTE: Not available on HVH-100E and HVH-100G.
CONTROLS IDENTIFICATION
1. MODE SELECTOR SWITCH - turns power to the oven on or off. Allows selection of Hydro, Hydro Max,
1
Hot Air, or Cool Down Modes.
2. DISPLAY - displays time and temperature informa­tion.
3. TEMPERATURE DIAL - used to set desired cooking temperature.
3
2
4
6
5
7
8
10
4. HEAT LAMP - lights when the oven is calling for heat
5. TIMER LED - lights when the cook time is displayed
6. PROBE ACTUAL LED - lights when the actual probe temperature is displayed
7. PROBE SETPOINT LED - lights when the core set­point temperature is displayed
8. TIMER/PROBE KNOB - use to select and set either cook time or probe temperature
9. LIGHTS KEY - press to turn the oven lights on and off
10. FAN SPEED KEY - used to select fan speed.
11. CAVITY VENT KEY - used to open or close vent to release humidity from cavity.
12. PROBE CONNECTION - used to connect the core temperature probe to the control.
13. CIRCUIT BREAKER - Used to turn power to the unit on or off.
14. HEAT CUTOFF - used to turn gas on or off (HV-100G & HVH-100G only)
9
11
12
14
HEAT CUTOFF
Figure 8
13
CIRCUIT BREAKER
15
Operation
Standard Control
TIMER COOKING
1. Press the TIMER/PROBE KNOB (8) to select the tim­er mode. The TIMER LED lights.
2. Turn the MODE SELECTOR Switch (1) to the desired function.
3. Set the TEMPERATURE DIAL (3) to the desired cook temperature.
4. When the oven has reached the cook temperature, load the product.
5. Rotate knob to enter the desired cook time in the display. You can clear the display by rotating counter clockwise. The timer begins on its own.
6. The temperature, time, and mode can be altered at any time during the cooking process.
7. When the timer reaches 00:00, the buzzer sounds. Press or rotate the TIMER/PROBE KNOB (8) counter clockwise to silence the buzzer. Remove the product.
PROBE COOKING
1. Press the TIMER/PROBE knob (8) to select the probe setpoint mode. The PROBE SETPOINT LED (7) lights.
2. Rotate the knob to enter the desired nal cook tem­perature in the display.
3. Insert the core probe into the product. Load product into the oven and close the door. Be sure that the terminal end of the core probe is outside of the oven and clear of the door.
4. Connect the core probe to the PROBE CONNEC­TION (12) at the bottom of the control.
5. The display gives the actual core probe temperature by pressing the TIMER/PROBE knob (8) again.
6. When the product reaches the nal cook temperature the buzzer sounds.
COOL DOWN
NOTE: The unit can be cooled down rapidly.
1. To cool down the oven cavity, open the door and se­lect Cool Down on the MODE SELECTOR Switch (1).
16
Operation
MenuSelect™ Control
NOTE: Not available on HVH-100E and HVH-100G.
1
4
10
11
13
2
1. START/STOP KEY - press to start, cancel or pause the bake
CONTROL DESCRIPTION
HV-100G
3
2. COOL DOWN KEY - initiates oven cool down cycle
3. BAKE MORE KEY - press at the end of a bake cycle to add additional bake time in one minute increments.
4. DISPLAY - displays time or temperature and other in­formation related to oven function and/or programming.
5. DIAL - used to enter set points, time, and programmable settings. Also used to select the programmed product.
5
6. TEMP KEY - used to set or change the bake tempera­ture
PRESS
TO
SELECT
6
8
7
9
7. TIME KEY - used to set or change the bake time.
8. HYDRO KEY - press to enter hydro mode
9. HOT AIR KEY - press to enter hot air mode
10. FAN KEY - press to select the fan speed
12
11. LIGHT KEY - press to turn the lights on and off.
12. VENT KEY - press to manually open and close the oven
15
vent
13. PROGRAM KEY - press to enter product programming and save programmed settings.
14
17
20
22
HEAT CUTOFF
Figure 9
CIRCUIT BREAKER
16
18
19
21
14. ESCAPE KEY - press to back up one step during pro­gramming
15. MAINTENANCE KEY - press to enter manager pro­gramming and save programmed settings
16. ALPHA/NUMERIC KEYPAD - used to program recipes.
17. POWER KEY - used to place control in and out of standby mode.
18. PROBE KEY - press to use core probe cooking
19. CORE PROBE CONNECTION - plug core temperature probe in here when using probe cooking
20. USB Port and COVER - Use to transfer recipes and data to/from the control
21. CIRCUIT BREAKER - Used to turn power to the unit on or off.
22. HEAT CUTOFF - used to turn gas on or off (HV-100G & HVH-100G only)
17
Operation
MenuSelect™ Control
OVEN STARTUP
1. Be sure the shutoff switch and/or circuit breaker switch below the control panel are in the on position.
The display ashes OFF PRESS POWER KEY TO
START.
NOTE: If the real time clock and auto wake up func-
tions are enabled the display reads PRESS POWER KEY TO START AUTO START.
2. Press the POWER KEY (17). The display reads PREHEAT and the oven heats to the last manual set
temperature in the hot air mode. The display ashes
READY / IDLE and the alarm beeps 5 times when the oven is at temperature and ready to bake.
MANUAL COOKING
1. Turn the DIAL (5) until the display reads MANUAL.
2. Press the TIME KEY (7). Rotate the dial, or use the alpha/numeric keypad to enter the desired bake time. Press the center of the dial to set the bake time.
NOTE: Time is set in one minute increments using
the dial. To set time in less than one minute increments use the alpha/numeric keypad.
3. Press the TEMP KEY (6). Rotate the dial, or use the alpha/numeric keypad to enter the desired bake tem­perature. Press the center of the dial to set the bake temperature. The oven preheats to the new tempera­ture.
NOTE: Temperature is set in 5 degree increments
using the dial. To set time in less than 5 degree increments use the alpha/numeric keypad.
4. Press the desired mode key, Hydro or Hot Air.
If Hydro is selected, rotate the dial, or use the alpha/ numeric keypad to enter the desired percentage of moisture.
5. When the display ashes READY / IDLE, open the doors. Load the product.
6. Press the START/STOP KEY (1) to begin the bake cycle. The timer counts down and the display alter­nates between the cooking mode and the name of the product.
PROGRAMMED COOKING
1. Turn the DIAL (1) until the name of the product is highlighted. Press the center of the dial to select. The oven preheats to the programmed temperature in the
correct cooking mode. The display ashes READY /
IDLE and the alarm beeps 5 times when the oven is at temperature and ready to bake.
2. Open the doors. Load the product.
3. Press the START/STOP KEY (1) to begin the bake cycle. The timer counts down and the display alter­nates between the cooking mode and the name of the product.
PROBE COOKING
1. Press the PROBE key (18) to select the probe mode. The display reads CORE PROBE COOK & HOLD. Turn the dial to select either YES or NO. Press the center of the dial to select.
If YES is selected, Cook & Hold has been enabled. In the Cook & Hold mode, the oven cavity lowers to the product pull temperature as the product cooks.
If NO is selected, Cook & Hold has not been enabled the cavity maintains the cook temperature.
2. Turn the DIAL to enter the desired product pull tem­perature in the display. Press the center of the dial to save the pull temperature.
3. Press the TEMP KEY (6). Rotate the dial, or use the alpha/numeric keypad to enter the desired bake tem­perature. Press the center of the dial to set the bake temperature. The oven preheats to the new tempera­ture.
NOTE: Temperature is set in 5 degree increments
using the dial. To set time in less than 5 degree increments use the alpha/numeric keypad.
4. Press the desired mode key, Hydro or Hot Air.
If Hydro is selected, rotate the dial, or use the alpha/ numeric keypad to enter the desired percentage of moisture.
5. Insert the core probe into the product. Load product into the oven and close the door. Be sure that the terminal end of the core probe is outside of the oven and clear of the door.
18
Operation
MenuSelect™ Control
6. Connect the core probe to the PROBE CONNEC­TION (19) at the bottom of the control.
NOTE: Do not connect the probe before the cook
mode has been selected.
7. The display gives the actual core probe temperature as well as the oven set temperature.
8. When the product reaches the pull temperature the buzzer sounds.
9. Press the START/STOP KEY (1) to silence the buzz­er.
If using Cook & Hold - The cavity temperature con­tinues to drop to the product pull temperature and the display counts up, telling the operator how long the product has been held. Disconnect the core probe and remove the product when ready.
If not using Cook & Hold - The cavity remains at the cook temperature. The display does not count up. Disconnect the core probe and remove the product when the buzzer sounds.
DURING ANY COOK CYCLE
Venting Moisture from the Oven Cavity
1. Press the VENT KEY (12). This manually opens the vent until the key is pressed again to close it.
Oven Shutdown
1. Press the COOL DOWN KEY (2). The display reads AUTO COOL DOWN ACTUAL TEMP. To speed up the cool down process, open the doors and press the VENT KEY (12) to open the vent.
2. When the oven has cooled down, the display reads OFF PRESS POWER KEY TO START.
NOTE: The lights shut off and the vent closes auto-
matically at the end of the cool down cycle.
Pause a Bake Cycle
1. To pause a cook cycle, press the START/STOP KEY
(1). The LED on the start/stop key ashes. The bake
cycle will pause until the key is pressed again.
Cancel a Cook Cycle
1. To cancel the cook cycle, press and hold the START/ STOP KEY (1).
At the End of Any COOK Cycle
1. An alarm sounds, the display reads DONE.
2. If more bake time is desired, press the BAKE MORE KEY (3). This will add an additional one minute of time for each press of the key.
3. When you are satised with the bake, press the START/STOP KEY (1) to silence the alarm. Open the door to remove the product.
19
Operation
MenuSelect™ Control
PRODUCT PROGRAMMING
Entering the Program Mode
1. Press the PROGRAM KEY (13). If the control is pass­word protected, the display reads ENTER CODE. Use the alpha/numeric keypad to enter the manager passcode 6647, then press the center of the dial to enter the program mode.
Naming a Product Recipe
NOTE: Use the following procedure to name a new
product or edit the name of an existing product.
1. For a new recipe, turn the dial to the rst open prod­uct. Press the center of the dial to select.
To edit an existing name, rotate the dial to the name to be changed. Press the center of the dial to select.
2. Use the dial to scroll down to Edit Name. Press the center of the dial to enter the edit name menu.
3. Turn the dial or use the alpha/numeric keypad to se-
lect the rst character. Press the center of the dial to
advance to the next character. Repeat for all remain­ing characters.
NOTE: Product names may be up to 10 characters
long and can contain spaces. Use the #1 key to insert spaces in a recipe name.
NOTE: To select letters using the keypad, press the
appropriate key once if you need the rst
letter on the key, twice for the second and three times for the third. For example to en­ter the letter L press the #5 key three times.
4. Press the PROG KEY (13). With SAVE highlighted, press the dial to save the product name.
Programming a Product Recipe
NOTE: The control can hold 99 recipes. Each recipe
may have up to 6 cooking stages.
1. Turn the dial to highlight the name of the product to be programmed. Press the center of the dial to select the product.
2. The display reads PRODUCT NAME: STAGE 1. Press the center of the dial to select the stage.
4. Rotate the dial to select the desired cooking mode. Choose from Hydro or Hot Air. Press the center of the dial to set the cook mode.
If Hydro is selected, rotate the dial, or use the alpha/ numeric keypad to enter the desired percentage of moisture.
5. Rotate the dial, or use the alpha/numeric keypad to enter the desired cook temperature. Press the center of the dial to set the bake temperature.
NOTE: Temperature is set in 5 degree increments
using the dial. To set time in less than 5 degree increments use the alpha/numeric keypad.
6. Rotate the dial to select the desired fan speed. Choose from gentle, low, high or turbo. Press the center of the dial to set the fan speed.
7. Rotate the dial to select the fan rotation cycle. Choose between manual or auto.
NOTE: This is the length of time the fan will rotate
in one direction before reversing.
If manual is selected, rotate the dial or use the alpha/ numeric keypad to enter the desired fan cycle. Press the dial to set the fan cycle.
If auto is selected, the program will use the default fan cycle setting. The default is set through the Man­ager Programming.
8. Rotate the dial to set the vent position. Choose be­tween OPEN or CLOSE. Press the center of the dial to set the vent position.
9. Use the dial to scroll down to PRODUCT NAME: STAGE 2. Press the center of the dial to select stage
2.
10. Repeat steps 2-9 for all remaining stages.
11. When all stages have been programmed, press the PROGRAM KEY (13). To save the programming, use the dial to scroll to YES. Press the center of the dial. The control exits the program mode.
3. Rotate the dial, or use the alpha/numeric keypad to enter the desired bake time. Press the center of the dial to set the bake time.
NOTE: Time is set in one minute increments using
the dial. To set time in less than one minute increments use the alpha/numeric keypad.
20
Operation
MenuSelect™ Control
USING THE USB PORT
1. With the power on, remove the cover of the USB port (20) and insert the USB drive.
2. Press the MAINTENANCE KEY (15).
3. Turn the dial to highlight MANAGER PROGRAM. Press the center of the dial to select.
4. Turn the dial to highlight either COPY RECIPE FROM USB or COPY RECIPE TO USB, then press the cen­ter of the dial to select.
5. When the transfer is complete, press any key to re­turn to the menu.
6. Turn the dial to highlight EXIT. Press the center of the dial to select. The display returns to the previous menu.
7. Turn the dial to highlight EXIT. Press the center of the dial to select.
MANAGER PROGRAMMING
Entering the Manager Program Mode
1. Press the MAINTENANCE KEY (15). If the control is password protected, the display reads ENTER CODE. Use the alpha/numeric keypad to enter the manager passcode 6647, then press the center of the dial to enter the program mode.
2. Turn the dial to highlight OVEN SETUP. Press the center of the dial to select the product.
Programming Auto Start
NOTE: The Auto Start function enables the oven to turn
on at a programmed time of day and preheat to a programmed temperature.
1. Turn the dial to highlight AUTO START. Press the center of the dial to select.
2. Turn the dial to select either ON or OFF. Press the center of the dial to select.
If ON is selected, the display reads AUTO START 24 HOUR TIME 00:00. Turn the dial to enter the time you would like the oven to begin preheating. Press the center of the dial to select.
The display reads AUTO START TEMP XXX. Turn the dial to enter the desired preheat temperature. Press the center of the dial to select.
Programming Oven Setup
These menus allow the manager to set up basic oven functions
1. Turn the dial to highlight OVEN SETUP. Press the center of the dial to select.
2. Turn the dial to highlight MANAGER PROGRAM. Press the center of the dial to select.
3. Turn the dial to highlight the oven function you wish to change. Press the center of the dial to select. Choose from the following functions:
Recipe Password - Select YES or NO to enable password protection on recipe programming. If YES is selected the passcode 3124 must be entered to change recipe programming.
Temp Unit - Select either degrees F or C.
Cool Down Temp - Select the set temperature for
the oven to achieve in Cool Down mode
Temp Disp Rate - Set the rate, in seconds, at which the display switches between actual and setpoint temperature
Input Rsp Time - Set the length of time allowed to in­put each variable when programming recipes before control automatically exits out
Setback Time - When not used for a period of time, the oven temperature will automatically reduce to conserve energy. This variable sets the length of time the oven remains at the idle temperature before be­ing lowered.
Ready Beep - Select either ON or OFF. This is the au­dible alarm that sounds when the oven has reached the set temperature.
Cook Cool Fan - Select either YES or NO. This func­tion allows the control to display OPEN OVEN DOOR when you are attempting to lower the set temperature of the oven.
Restore Manual - Select either YES or NO. This vari­able enables the oven to remember the last settings used for manual cooking.
4. After editing a function, press the center of the dial to save.
5. When all desired functions have been edited, turn the dial to highlight EXIT. Press the center of the dial to exit the manager programming mode.
21
Operation
SmartTouch Touchscreen Control
CONTROL DESCRIPTION
1. DISPLAY - displays information related to oven func­tion and/or programming.
2. USB Port and COVER - Use to transfer recipes and data to/from the control
3. CORE PROBE CONNECTION - plug core tempera­ture probe in here when using probe cooking
4. HEAT CUTOFF - used to turn gas on or off (HV-100G & HVH-100G only)
5. CIRCUIT BREAKER - Used to turn power to the unit on or off.
1
MANUAL MODE COOKING
1. Select the POWER button to turn on the oven and proceed to the manual screen.
2. Set the desired cook settings.
Temperature - Press the temperature text and enter the desired oven temperature on the keypad provid­ed. Press SAVE & EXIT key to return to this screen.
2
3
5
HEAT CUTOFF
CIRCUIT BREAKER
4
Cook Time - Press the time text and enter the de­sired cook time on the keypad provided. Press SAVE & EXIT to return to this screen.
Core Probe Cooking - To use the core probe cook­ing feature, press the PROBE COOK icon. Press the temperature text that appears and enter the desired product core temperature on the keypad provided. Press SAVE & EXIT key to return to the manual cook screen. Insert a product probe in the probe outlet on the control panel. To use the HOLD option, press the HOLD key. Once activated, key will be blue. To es­cape from probe cooking press the time icon.
Cavity Moisture - Press the HOT AIR icon to reduce the cavity moisture content in 10% increments. At 0% the oven is in the Hot Air mode. Press the HYDRO icon to increase the cavity moisture content in 10% increments. Press % text to set the exact percent­age with the keypad. Press the SAVE & EXIT key to return to the manual cook screen. Press and hold the HOT AIR icon for 1 second to set humidity to 0%
quickly. Press and hold the HYDRO icon for 1 second to set the humidity to 100% quickly.
Figure 10
22
Operation
SmartTouch Touchscreen Control
Fan Speed - With the FAN icon highlighted, press the
fan speed text (Gentle, Low, High or Turbo). When Turbo is displayed, press the text again to reduce the fans speed to Gentle.
Fan Reversal Interval - To adjust the fan reversal time, press the FAN REVERSAL icon. Then press the time text and enter the desired reversal interval on the keypad provided. Press SAVE & EXIT key to return to this screen.
Vent Position - At any time the vent can be opened or closed by toggling the VENT icon. When the icon is highlighted the vent is open.
NOTE: When vent is opened on HVH models, air
is actively forced through the system. This allows for the rapid evacuation of moisture from the cavity.
Lights - At any time the lights can be turned on or off by toggling the LIGHT icon.
3. Press START Icon to begin cooking. Press Cancel key to stop cooking. Press +1 MIN to add 1 minute to the cook time.
Power Screen Mode Selection Screen
Figure 11
23
Operation
SmartTouch Touchscreen Control
Temp
Time
Hot Air Mode
Fan Speed
Lights
Probe Cooking
Steam on Demand
Hydro Mode
Fan Reversal Increment
Vent Position
Figure 12
24
MENU MODE COOKING
1. On a manual screen, press the ESC key to exit the screen.
2. Select the MENU key to cook using the prepro­grammed menu items.
Operation
SmartTouch Touchscreen Control
4. Within the food category, select the desired product you wish to cook.
Figure 13
3. Select the desired food category for your product.
Figure 15
5. Once selected the control returns to the Menu Cook­ing screen. Press the START KEY to begin the cook cycle.
Figure 14
Figure 16
25
Operation
SmartTouch Touchscreen Control
SHELF COOKING
1. Select the SHELF COOKING key.
3. During the cook cycle, individual shelf cook timers will count down as the product is cooked. If you wish to cancel the bake, you can press the STOP ALL key, or you can stop individual shelves.
To add time, select +1 MIN key for individual shelves or +1 MIN ALL key to add time to all shelves. Each time the key is pressed, 1 minute of cook time is add­ed.
Press STOP again to reset to the original values. CLEAR ALL to clear all products from all shelves. All Shelves must be cleared to escape the screen.
Once the bake is complete the beeper will sound.
Figure 17
2. Select which shelves you intend to place the selected food item on. Press selected item icon in the upper right corner of the screen to add different items that share the same cook temperature but may have dif­ferent cook times.
Once preheated, start icons will appear. You can choose start all or start individual shelves.
Figure 19
Figure 18
26
EDITING A MENU
1. Select the MENU/EDIT icon to edit the recipes in the menu mode.
Operation
SmartTouch Touchscreen Control
3. To edit an existing item, select the item while the EDIT ITEMS key is highlighted.
To delete an Item, select the item while the DELETE key is highlighted.
To create a new item, select the NEW ? icon while the EDIT key is highlighted.
Figure 20
2. Select the EDIT ITEMS icon to edit the menu items.
Figure 21
Figure 22
27
Operation
SmartTouch Touchscreen Control
4. Each recipe is made up of steps containing seven settings - temperature, time, fan, etc. A new step is needed when you desire a different setting within a step.
To edit a setting within a particular step, press the icon for that setting. A keypad will appear for you to input your value.
To add a step, press the + key icon.
To edit a step, press the arrow keys on the bottom left hand corner of the screen to highlight the step you wish to edit. Follow the instructions above to edit the settings.
To delete a step, use the arrow keys on the bottom left hand corner of the screen to highlight the step you wish to delete. Press the red X icon to delete the highlighted step.
Once you are nished, press the DISK icon to save
the changes.
Figure 23
28
EDITING A CATEGORY
1. Select the MENU/EDIT icon to edit the recipes in the menu mode.
Operation
SmartTouch Touchscreen Control
To delete a category, select the category while the DELETE key is highlighted.
To create a new category, select the NEW ? icon while the EDIT key is highlighted.
Figure 24
2. Select the EDIT CATEGORIES icon to select which items are in each category.
Figure 26
4. Select what you would like to edit.
To edit the name, press the EDIT NAME key. A key­board will appear, enter the desired name and press ENTER to return to this menu.
Figure 25
3. To edit an existing category, select the category while the EDIT key is highlighted.
Figure 27
29
Operation
SmartTouch Touchscreen Control
5. To edit the category icon, press the category icon dis­played in the category edit screen. The Select Icon screen is displayed. Select the desired icon. To view more icon options, press the arrow key.
Once the category icon is selected, the category edit screen is displayed. Press the DISK icon to save your changes.
6. To edit items within a category, press the SELECT ITEMS key on the edit category screen.
Select the items you would like to appear within the category. When complete, press ESC key to return to the previous menu. Press the DISK icon to save your changes.
Figure 28
Figure 29
30
Operation
SmartTouch Touchscreen Control
CREATING NEW MENU ITEMS
1. Select the EDIT ITEMS key.
Figure 30
2. Select New?
5. Program the recipe steps - Each recipe is made up of steps containing seven settings - temperature, time, fan, etc. A new step is needed when you desire a different setting within a step.
To edit a setting within a particular step, press the icon for that setting. A keypad will appear for you to input your value.
To add a step, press the + key icon.
To edit a step, press the arrow keys on the bottom left hand corner of the screen to highlight the step you wish to edit. Follow the instructions above to edit the settings.
To delete a step, use the arrow keys on the bottom left hand corner of the screen to highlight the step you wish to delete. Press the red X icon to delete the highlighted step.
Once you are nished, press the DISK icon to save
the changes.
6. To le recipe under an existing category, press the EDIT CATEGORIES key. Select the desired catego­ry. Press the SELECT ITEMS key. Highlight the new item. Press the ESC key. The disk will be displayed, press to save your changes.
3. Select the food icon to be displayed. Use the ar­row keys to page through the available icons. Press the desired icon to select and return to the previous screen.
4. Name the item. Press the blank shelf below the icon to name the recipe. A keyboard will appear. Enter the
desired name. Press ENTER when nished to return
to the previous screen.
31
Operation
SmartTouch Touchscreen Control
CREATING NEW CATEGORIES
1. Select the EDIT CATEGORIES key.
4. Press EDIT NAME. A keyboard will appear. Enter the
desired name. Press ENTER when nished to return
to the previous screen.
5. Press SELECT ITEMS. Select items to be led in the new category. Items will be highlighted as they are selected. Press ESC key to return to the previous screen. The disk will be displayed, press to save your changes.
6. To display the category, it must be added to the de­fault menu as follows:
Press the EDIT MENUS key. Select the DEFAULT key. Select the CATEGORIES key. Highlight the new category. Press the ESC key to return to the previous screen. The disk will be displayed, press to save your changes.
Figure 31
2. Select New?
3. Select the category icon to be displayed. Use the ar­row keys to page through the available icons. Press the desired icon to select and return to the previous screen.
32
TRANSFERRING RECIPES USING THE USB
1. Return to the power screen.
Operation
SmartTouch Touchscreen Control
To Store Menu Data to a USB
1. Press the STORE MENU DATA to USB key to trans­fer recipes to the USB.
Figure 32
2. Press the TOOLS key. Enter the code 6647 on the keypad.
Figure 34
2. The keyboard screen is displayed. Use to enter de-
sired le name. Press the ENTER key when nished.
Figure 33
3. Press the MANAGE MENU DATA key. Insert the USB drive into the Intelliport.
Figure 35
33
Operation
SmartTouch Touchscreen Control
3. The status screen appears to display the download status. The display returns to the previous screen when download is complete.
Figure 38
Figure 36
4. Press the ESC key to exit USB screen.
To Retrieve Menu Data from USB
1. Press the GET MENU DATA from USB key to transfer recipes from the USB.
Figure 37
2. The control displays all menu (.MNU) les on the USB drive. Select the desired le.
3. The overwrite warning screen appears. Press YES to continue
Figure 39
4. The status screen appears to display the upload sta­tus. The display returns to the previous screen when upload is complete.
5. Press the ESC key to exit USB screen.
34
COOL DOWN
1. To cool down the unit, press the COOL DOWN icon.
Operation
SmartTouch Touchscreen Control
2. The oven will toggle between cooling and open door in yellow until the oven is cool. Once cool, the oven will go to standby.
NOTE: If the oven is shut down with the circuit
breaker switch at the bottom of the front panel, the display will return to the power screen. Select your option to begin.
NOTE: On HVH model, the vent will automatically
engage during cooldown to assist in lower­ing cavity temperature. Main fan and vent will disengage when oven has cooled.
Figure 40
Figure 41
35
Maintenance
Spray Bottle Operating Procedure
NOTE: Only use a commercial oven cleaner/degreaser
with the spray bottle. DO NOT use chemicals that are not intended as oven cleaners. See chemical manufacturer’s information for intended use.
1. Unscrew the sprayer head and ll the container to the MAX mark. Screw the head assembly
on rmly to ensure an airtight seal. The liquid
must be clean and free from foreign matter. Do not
overll - space must be left for compressing air.
2. To build up pressure, pump approximately 20 full
strokes when the container is lled with liquid. The higher the pressure, the ner the spray. If the con­tainer is only partially lled, then more pumping is required to compress the additional air space.
3. To spray, depress the trigger with your thumb.
WARNING!!
Protective clothing and eyewear should be worn while using cleaning agents.
Pressure Pump
Spray Head
Pump
Pressure Vessel
Spray Trigger
4. Adjust spray nozzle for a wide spray pattern.
5. After a period of spraying, the pressure will drop. Re­store the pressure by operating the air pump.
6. Release pressure after use by inverting the spray head and depressing the trigger or by slowly un­screwing the spray head assembly which will al-
low air to escape from around the lling aperture.
7. After use, rinse the spray bottle with clean wa­ter and check that the hole in the nozzle is perfectly clean and clear. Warm water (not hot) used with a household detergent is a useful cleaning agent for this purpose.
NOTE: Further information can be found in the
instruction leaet supplied with your spray
bottle.
Clean the pump 2 or 3 times per week with warm water
Figure 42
Complete Spray Bottle - P/N R0006
Spray Head Repair Kit - P/N R6332
36
Maintenance
Cleaning and Preventive Maintenance
CLEANING THE INTERIOR
Daily Cleaning
Daily cleaning of the appliance is essential for sanitation, and to ensure against operational difculties. The stain­less steel cavity may corrode with improper cleaning of the oven. Use an oven cleaning detergent in conjunction with the supplied spray bottle.
For difcult cleaning, allow the spray-on oven cleaner to
work longer before rinsing.
1. Cool the appliance down to 140°F (60°C) or, if the oven has been idle, turn the Hydro mode on fo r 3 to 4 minutes in order to warm the cavity surfaces.
2. Fill the spray bottle and pump air into the container with the pressure pump.
3. Spray the interior of the oven with a cleaning solution. Be certain to spray cleaner through the fan guard to cover all surfaces.
NOTE: Never spray water into the appliance when
the temperature is above 212°F (100°C).
4. Let the cleaner work the time recommended by
the cleaning solution manufacturer. For difcult,
baked on grease, etc. allow to work over night.
On stainless interiors, deposits of baked on splatter, oil, grease or light discoloration may be removed with a good non toxic industrial stainless steel cleaner. Ap­ply cleaners when the oven is cold and always rub with the grain of the metal. The racks, rack supports and the blower wheel may be cleaned in the oven or by removing them from the oven and soaking them in a solution of ammonia and water.
NOTE: DO NOT use corrosive cleaners not intended for
oven cleaning on your Hydrovection oven.
Recommended cleaners:
ECOLAB Greasecutter Plus
CELLO EZ Clean
Diversey-Lever Advance Oven Cleaner
WARNING!!
Be sure to read and follow the MSDS or safety instructions on the bottle for your oven cleaner.
5. Set the timer for 15 to 20 minutes.
6. Run the oven at 225°F (107°C) in the Hydro mode with 100% humidity. This will soften all burned on residue.
7. Rinse the appliance interior with water (a hose is supplied, but take care that only the interior cavity is sprayed with water). Wipe the interior dry after rinsing.
8. The door should be kept slightly open after cleaning. This will allow the oven to vent and increase the life of the door gasket.
37
Maintenance
Cleaning and Preventive Maintenance
Oven Weekly Cleaning
In addition to the daily cleaning, it is necessasry to clean behind the fan guard of this oven on a weekly basis. This is necessary for proper functioning of the oven. Scale will build up on the fan and heat source leading to a less ef-
cient oven.
1. Turn off the oven. Make sure that the oven is cooled down to under 140°F (60°C).
2. Remove the rack guides.
3. Rotate the two screws on the left side of the fan guard.
Figure 43
4. Remove the fan guard.
5. Thoroughly spray cleaner onto the fan and heat source. Close the door to allow the cleaner to work.
6. After ten minutes, rinse the cleaner off. Return the fan guard to the closed position. Rotate the two screws to secure the fan guard.
Remove and clean the blower wheel every 6 months.
CLEANING THE EXTERIOR
The exterior of the appliance may be cleaned and kept in good condition with a light oil. Saturate a cloth and wipe the appliance when it is cold; wipe dry with a clean cloth.
WARNING!!
DO NOT spray the outside of the appliance with water or clean with a water jet. Cleaning with a water jet can impregnate chlorides into the stainless steel, causing the onset of corro­sion.
PREVENTIVE MAINTENANCE
The best preventive maintenance measures are the
proper initial installation of the equipment and a
program for cleaning the appliance routinely. The Hydro-
vection requires no lubrication. Contact the factory, the
factory representative or a local Blodgett service com­pany to perform maintenance and repairs should they be
required.
Figure 44
38
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