Blodgett MARK V XCEL User Manual

MARK V XCEL

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

MARK V XCEL

FOURS À CONVECTION

MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331Ć5842, (802) 860Ć3700 Fax: (802)864Ć0183

PN 36433 Rev K (2/11)

E 2009 - G.S. Blodgett Corporation

IMPORTANT

WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT

AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEĆ MENT LES DIRECTIVES D'INSTALLATION, D'OPÉRATION ET D'ENTRETIEN AVANT DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET ÉQUIPEMENT.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

AVERTISSEMENT

Ne pas entreposer ni utiliser de l'essence ni d'autres vapeurs ou liquides inflamĆ mables dans le voisinage de cet appariel, ni de tout autre appareil.

The information contained in this manual is important for the proper installation, use, and maintenance of this oven. Adherence to these procedures and instrucĆ tions will result in satisfactory baking results and long, trouble free service. Please read this manual carefully and retain it for future reference.

Les informations données dans le présent manuel sont importantes pour installer, utiliser et entretenir correctement ce four. Le respect de ces instructions et procéĆ dures permettra d'obtenir de bons résultats de cuisson et une longue durée de serĆ vice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir vous y reporter à l'avenir.

Errors: Descriptive, typographic or pictorial errors are subject to correction. SpecificaĆ

tions are subject to change without notice.

Erreurs:Les erreurs de description, de typographie ou d'illustration font l'objet de

corrections. Les caractéristiques sont sujettes à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON

UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER

For over a century and a half, The Blodgett Oven Company has been building ovens and nothing but ovens. We've set the industry's quality standard for all kinds of ovens for every foodservice operation regardless of size, application or budget. In fact, no one offers more models, sizes, and oven applications than Blodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza Oven line. For more information on the full line of Blodgett ovens contact your Blodgett representative.

Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans la fabrication de fours. Nous avons établi les normes de qualité qui s'appliĆ quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ mentaires, quel qu'en soit la taille, l'exploitation ou le budget. En fait, ni n'offre plus de modèles, de tailles et d'applications de fours que Blodgett. À gaz et électriques. De tailles différentes, sur plan de travail et superposables. Qu'il s'agisse de fours à convection, des modèles Cook'n Hold et CombiĆOven, ou de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché. Pour de plus amples informations sur la gamme complète de fours Blodgett, veuillez contacter votre représentant Blodgett.

Your Service Agency's Address: Adresse de votre agence de service:

Model/Modèl:

Serial Number/Numéro de série:

Your oven was installed by/ Installateur de votre four:

Your oven's installation was checked by/ Contrôleur de l'installation de votre four:

Table of Contents/Table des Matières

Introduction

Oven Description and Specifications 2. . . .

Installation

Delivery and Location 3. . . . . . . . . . . . . . . . .

Oven Assembly 4. . . . . . . . . . . . . . . . . . . . . .

Sanitation Bolts 4. . . . . . . . . . . . . . . . . . . . .

Leg Attachment 5. . . . . . . . . . . . . . . . . . . . .

Caster Assembly 5. . . . . . . . . . . . . . . . . . . .

Double Section Assembly 6. . . . . . . . . . . .

Oven Leveling 6. . . . . . . . . . . . . . . . . . . . . .

Utility Connections -

Standards and Codes 7. . . . . . . . . . . . . . . . .

Electrical Connection 8. . . . . . . . . . . . . . . . .

Initial Startup 9. . . . . . . . . . . . . . . . . . . . . . . . .

Operation

Safety Information 10. . . . . . . . . . . . . . . . . . . .

Solid State Manual Control 11. . . . . . . . . . . . .

Solid State Digital Control 12. . . . . . . . . . . . . .

Solid State Digital Control with Humidaire 15 CHĆPro3 (Solid State Programmable Digital

Control) 18. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Blodgett IQ2T Vision Control 21. . . . . . . . . .

General Guidelines for Operating

Personnel 31. . . . . . . . . . . . . . . . . . . . . . . . . . . .

Maintenance

Introduction

Description et Spécifications du Four 34. . . .

Installation

Livraison et Implantation 35. . . . . . . . . . . . . . .

Montage du Four 36. . . . . . . . . . . . . . . . . . . . .

Boulons NSF 36. . . . . . . . . . . . . . . . . . . . . . .

Assemblage des Pieds 37. . . . . . . . . . . . . . .

Montage des Roulettes 37. . . . . . . . . . . . . .

Montage de la Section Double 38. . . . . . . .

Mise à Niveau du Four 38. . . . . . . . . . . . . . .

Branchements de Service - Normes et

Codes 39. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Raccordement Électrique 40. . . . . . . . . . . . . .

Mise en Marche Initiale 41. . . . . . . . . . . . . . . .

Utilisation

Informations de Sécurité 42. . . . . . . . . . . . . . .

Commandes Standard 43. . . . . . . . . . . . . . . .

Commandes Numériques à

SemiĆConducteurs 44. . . . . . . . . . . . . . . . . . . .

Commandes Numériques à

SemiĆConducteurs avec Humidaire 47. . . . .

CHĆPro3 (Commande Numérique ProgramĆ

mable pour SemiĆConducteurs) 50. . . . . . . .

Blodgett IQ2T Commande Vision 54. . . . . .

Consignes Générales à l'Intention des

Utilasateurs 65. . . . . . . . . . . . . . . . . . . . . . . . . .

Cleaning and Preventative Maintenance 32.

Troubleshooting Guide 33. . . . . . . . . . . . . . . .

Entretien

Nettoyage et Entretien Préventif 66. . . . . . . .

Guide de Détection des Pannes 67. . . . . . . .

Introduction

Oven Description and Specifications

Cooking in a convection oven differs from cooking in a conventional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air conĆ tinually strips away the layer of cool air surroundĆ ing the product, quickly allowing the heat to peneĆ trate. The result is a high quality product, cooked at a lower temperature in a shorter amount of time.

Blodgett convection ovens represent the latest adĆ vancement in energy efficiency, reliability, and ease of operation. Heat normally lost, is recircuĆ lated within the cooking chamber before being vented from the oven: resulting in substantial reĆ ductions in energy consumption and enhanced oven performance.

Air Flow Pattern for Mark V XCEL

Figure 1

ELECTRICAL SPECIFICATIONS (per section) - MKV1XL/AA

KW Hz Volts Phase

L1 L2 L3 N

U.S. and Canadian installations

11.0 60 208 1 53 - 53 - 6 AWG

11.0 60 208 3 33 28 33 - 8 AWG

11.0 60 220Ć240 1 50 - 50 - 6 AWG

11.0 60 220Ć240 3 28 23 28 - 8 AWG

11.0 60 440 3 16 13 16 - 12 AWG

11.0 60 480 3 15 12 15 - 12 AWG

General Export installations

11.0 50 220Ć240 1 50 - 50 - Size per local code

11.0 50 240/415 3 19 14 14 5 Size per local code

11.0 50 230/400 3 19 14 14 5 Size per local code

Amps

Electrical Connection

(minimum size)

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to prevent damage. Upon delivery of your new oven:

D Inspect the shipping container for external damĆ

age. Any evidence of damage should be noted on the delivery receipt which must be signed by the driver.

D Uncrate the oven and check for internal damĆ

age. Carriers will accept claims for concealed damage if notified within fifteen days of delivery and the shipping container is retained for inĆ spection.

The Blodgett Oven Company cannot assume responsibility for loss or damage suffered in transit. The carrier assumed full responsibility for delivery in good order when the shipment was accepted. We are, however, prepared to assist you if filing a claim is necessary.

OVEN LOCATION

The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance.

The following clearances must be maintained beĆ tween the oven and any combustible or nonĆcomĆ bustible construction.

D Oven body right side - 0" (0 cm) D Oven body left side - 0" (0 cm) D Oven body back - 0" (0 cm) D Oven body bottom - 1/2" (1.2 cm)

The following clearances must be available for serĆ vicing.

D Oven body sides - 12" (30 cm) D Oven body back - 12" (30 cm)

It is essential that an adequate air supply to the oven be maintained to provide a sufficient flow of combustion and ventilation air.

D Place the oven in an area that is free of drafts. D Keep the oven area free and clear of all combusĆ

tibles such as paper, cardboard, and flammable liquids and solvents.

D Do not place the oven on a curb base or seal to

a wall. This will restrict the flow of air and prevent proper ventilation. Tripping of the blower moĆ tor's thermal overload device is caused by an excessive ambient temperature on the right side of the oven. This condition must be corĆ rected to prevent permanent damage to the oven.

Before making any utility connections to this oven, check the rating plate to be sure the oven specifiĆ cations are compatible with the electrical services supplied for the oven.

1. Open the doors, the rating plate is located unĆ der the top edge of the oven.

Installation

Oven Assembly

SANITATION BOLTS

These bolts are required by NSF to block any exĆ posed hole on the back of an oven. This includes:

D any unit, single or stacked, without a back panel. D any holes in stacked units not used for mountĆ

ing stacking brackets.

1. Locate the 5/16" bolts that were shipped with the oven.

2. Install the bolts as shown in Figure 2.

Double Stacked Units Units without back panels

Figure 2

Installation

Oven Assembly

LEG ATTACHMENT

1. Lay the oven on its back.

2. Align the threaded stud in each leg with the nut located inside each bottom corner of the oven frame. Turn the legs clockwise and tightĆ en to the nearest full turn.

3. Align the two leg plate holes in each leg with those in the oven bottom. Secure each leg usĆ ing two 1/2" bolts.

NOTE: If using casters see CASTER ASĆ

SEMBLY before proceeding.

4. Level the oven by screwing the adjustable leg feet in or out as necessary.

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of

the oven. Install the nonĆlocking casters on the back of the oven.

Casters for Single and Double Stacked 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

25" (64 cm) Legs Shown

Figure 4

6" (15 cm) Legs Shown

Figure 3

Low Profile Casters for Double Stacked Ovens:

1. Align the three holes in each caster assembly plate with those in the oven bottom. Secure each caster using three 1/2" bolts.

Figure 5

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

1. Secure the short legs to the bottom sections as described.

2. Attach lower flue box to lower oven.

3. Place the upper section in position on top of the lower oven.

4. Attach the stacking brackets using the reĆ maining 5/16" bolts shipped with the ovens.

5. Install flue riser and attach upper flue box to upper oven.

WARNING!! When stacking ovens be sure to remove

the single oven flue boxes prior to attachĆ ing upper and lower boxes and riser.

OVEN LEVELING

After assembly, the oven should be leveled and moved to the operating location.

1. The oven can be leveled by adjusting the feet or casters located on the bottom of each leg.

Flue

Boxes

Figure 6

Flue Riser

Installation

Utility Connections - Standards and Codes

THE INSTALLATION INSTRUCTIONS CONĆ TAINED HEREIN ARE FOR THE USE OF QUALIĆ FIED 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.

Qualified installation personnel are individuals, a firm, a corporation, or a company which either in person or through a representative are engaged in, and responsible for:

D the installation of electrical wiring from the elecĆ

tric meter, main control box or service outlet to the electric appliance.

Qualified installation personnel must be experiĆ enced in such work, familiar with all precautions required, and have complied with all requirements of state or local authorities having jurisdiction.

U.S. and Canadian installations

All ovens, when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical

Code, ANSI/NFPA 70-Latest Edition and/or CanaĆ dian National Electric Code C22.2 as applicable.

The ventilation of this oven should be in accorĆ dance with local 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", NFPAĆ96ĆLatest

Edition. Appliance is to be installed with backflow prevenĆ

tion in accordance with applicable federal, provĆ ince and local codes.

General export installations

Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local disĆ tributor, please call the Blodgett Oven Company at 0011Ć802Ć860Ć3700.

Installation

Electrical Connection

Wiring diagrams are located in the control compartment and on the back of the oven.

The electric motor, indicator lights and related switches are connected to the oven as follows:

1. Remove the bottom trim and control panel covers. Slide the control panel forward.

2. Connect the supply conduit to the wire duct loĆ cated in the lower left hand corner on the back of the oven.

3. Run the supply wires through the duct to the front of the oven.

4. Connect the supply wires to top of right conĆ tactor in the control compartment at the lower right corner of the oven.

5. Reinstall the bottom trim and control panel covers.

NOTE: To prevent damage there is no power to

the heating elements when the blower is not operating.

THE BLODGETT OVEN COMPANY CANNOT ASĆ SUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTALĆ LATION.

Figure 7

Install incoming power on this contactor

Installation

Initial Startup

OVEN RESTRAINT

If casters are used in conjunction with a power supply cord for movable appliances, a fixed reĆ straint should be provided.

The restraint (ie: heavy gauge cable) should be atĆ tached without damaging the building. DO NOT use the gas piping or electrical conduit for the atĆ tachment 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.

If the oven is moved from its regular location, the restraint must be reconnected when the oven is reĆ turned.

1. Mount the supplied bracket to the leg bolt just below the power cord.

2. Attach the clip on restraining cable to the mounting bracket.

ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION

Each oven, and its component parts, have been thoroughly tested and inspected prior to shipĆ ment. However, it is often necessary to further test or adjust the oven as part of a normal and proper installation. These adjustments are the responsiĆ bility of the installer, or dealer. Since these adjustĆ ments are not considered defects in material or workmanship, they are not covered by the Original Equipment Warranty. They include, but are not limited to:

D calibration of the thermostat D adjustment of the doors D leveling D tightening of fasteners.

No installation should be considered complete without proper inspection, and if necessary, adĆ justment by qualified installation or service perĆ sonnel.

Back of Oven

Restraint Cable

Bracket

Double stacked unit shown. Use the same procedure for single units.

Figure 8

Operation

Safety Information

THE INFORMATION CONTAINED IN THIS SECĆ TION IS PROVIDED FOR THE USE OF QUALIFIED OPERATING PERSONNEL. QUALIFIED OPERATĆ ING PERSONNEL ARE THOSE WHO HAVE CAREFULLY READ THE INFORMATION CONĆ TAINED IN THIS MANUAL, ARE FAMILIAR WITH THE FUNCTIONS OF THE OVEN AND/OR HAVE HAD PREVIOUS EXPERIENCE WITH THE OPĆ ERATION OF THE EQUIPMENT DESCRIBED. ADĆ HERENCE TO THE PROCEDURES RECOMĆ MENDED HEREIN WILL ASSURE THE ACHIEVEMENT OF OPTIMUM PERFORMANCE AND LONG, TROUBLEĆFREE SERVICE.

Please take the time to read the following safety and operating instructions. They are the key to the successful operation of your Blodgett conveyor oven.

SAFETY TIPS For your safety read before operating

General safety tips:

D If the oven needs to be moved for any reason,

the supply cord must be disconnected from the unit before removing the restraint cable. ReconĆ nect the restraint after the oven has been reĆ turned to its original location.

D DO NOT remove the control panel cover unless

the oven is unplugged.

Operation

Solid State Manual Control

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the

oven for high fan, low fan or cool down.

2. OVEN READY LIGHT - when lit indicates eleĆ

ments are heating. When the light goes out the oven has reached operating temperature.

3. SOLID STATE THERMOSTAT Ć allows an infiĆ

nite selection of temperatures from 150Ć550_F (66Ć288_C). (infinite control shown)

4. TIMER - activates an electric buzzer that sounds when the cook time expires.

5. LIGHTS SWITCH - controls interior lights.

6. CIRCUIT BREAKER SWITCH - controls powĆ er to the oven.

OPERATION

1. Turn the SELECTOR Switch (1) to either HIGH FAN or LOW FAN. The blower and control comĆ

partment cooling fan operate and are conĆ trolled automatically by the action of the doors.

2. Set the SOLID STATE THERMOSTAT (3) to the desired setting or temperature.

3. Preheat until the OVEN READY LIGHT (2) goes out.

4. Load product into the oven. Determine cook time and set the TIMER (4).

5. When the buzzer sounds, remove the product from the oven. Turn the TIMER knob (4) to OFF to silence the buzzer.

6. Turn the SELECTOR Switch (1) to OVEN OFF.

Oven Cool Down:

1. Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

1. Turn the SELECTOR SWITCH (1) to OVEN OFF.

Figure 9

Operation

Solid State Digital Control

CONTROL DESCRIPTION

1. SELECTOR SWITCH - turns power to the oven on or off. Allows selection of Cook or Cool Down Modes and fan speed (if applicable).

2. DISPLAY - displays time or temperature and other information related to oven function.

3. HEAT LAMP - lights when heater is on.

4. PULSE LAMP - lights when Pulsed Fan Mode is turned on.

5. HOLD LAMP - lights when Hold Mode is turned on.

6. DIAL - used to enter set points in display

7. START/STOP KEY - starts or stops the timer.

8. TIME KEY - used to show time in the display.

9. TEMP KEY - used to show set temperature in the display.

NOTE: Actual temperature is shown while the

TEMP key is held down.

10. HOLD KEY - turns Hold Mode on or off.

11. PULSE KEY - turns Pulse Mode on or off.

12. LIGHTS SWITCH - controls interior lights.

13. CIRCUIT BREAKER SWITCH - controls powĆ er to the oven.

Figure 10

Operation

Solid State Digital Control

PROGRAMMING To set the cook temperature:

1. Press TEMP (9) key.

2. Rotate dial (6) to enter temperature.

To set the cook time:

1. Press TIME (8) key.

2. Rotate the dial (6) to enter time.

NOTE: Time is entered in hours:minutes

(0:00) or minutes:seconds (00:00).

To set the hold time:

1. Press HOLD key (10) to turn hold mode on.

NOTE: HOLD light is on.

2. Rotate dial (6) to enter the hold temperature.

3. Press START/STOP key (7)

To set the pulse time:

1. Press PULSE KEY (11) to turn pulse mode on.

NOTE: Pulse light is on.

2. Rotate DIAL (6) to enter the pulse time. Pulse time is a portion of the preĆset cook time.

OPERATION

Cook with Hold:

NOTE: HOLD light is on when hold mode is on

and off when hold mode is off.

1. Turn SELECTOR switch (1) to the desired poĆ sition.

2. Enter the cook time and temperature.

3. Press the HOLD key (10). Enter the hold temĆ perature.

4. Load product into oven.

NOTE: The display reads LOAD with the oven

is near the set temperature.

5. Push the START/STOP (7) key. Timer begins to count down.

6. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE. The buzzer turns off after a few seconds. The disĆ play reads HOLD until the oven reaches the hold temperature. Then the timer begins to count up.

7. Push the START/STOP key (7) to stop timer.

8. Remove the product.

9. Push HOLD (10) key to turn off hold mode.

Cook Only:

1. Turn SELECTOR switch (1) to the desired poĆ sition.

2. Enter the cook time and temperature.

3. Load product into oven.

NOTE: The display reads LOAD with the oven

is near the set temperature.

4. Press the START/STOP key (7). The timer beĆ gins to count down.

5. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

6. Press the START/STOP key (7) to silence the buzzer.

7. Remove the product.

Operation

Solid State Digital Control

Cook with Pulse:

NOTE: PULSE light is on when pulse mode is on

and off when pulse mode is off.

1. Turn the SELECTOR SWITCH (1) to the deĆ sired position.

2. Enter cook time and cook temperature.

3. Press PULSE KEY (11). Enter the pulse time. A minimum of one minute must be entered to operate.

NOTE: Pulse time is a portion of the cook time

and does not increase the previously entered cook time.

4. Load product into oven.

NOTE: The display reads LOAD with the oven

is near the set temperature.

5. Push START/STOP KEY (7). The timer begins to count down the cook time. The oven will be in pulse mode for the set pulse time. Once the set time has expired, the unit will automatically switch to cook mode and continue counting down.

6. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

7. Push the START/STOP KEY (7) to turn the buzzer off.

8. Remove the product.

Oven Cool Down:

1. Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

1. Turn the SELECTOR SWITCH (1) to OVEN OFF.

Operation

Solid State Digital Control with Humidaire

CONTROL DESCRIPTION

1. SELECTOR SWITCH - controls power to the

oven for high fan, low fan or cool down.

2. DISPLAY - displays time or temperature and

other information related to oven function.

3. HEAT LAMP - lights when heater is on.

4. PULSE LAMP - lights when Pulsed Fan Mode

is turned on.

5. HOLD LAMP - lights when Hold Mode is

turned on.

6. DIAL - used to enter set points in display

7. START/STOP KEY - starts or stops the timer.

8. TIME KEY - used to show time in the display.

9. TEMP KEY - used to show set temperature in

the display.

NOTE: Actual temperature is shown while the

TEMP key is held down.

10. HOLD KEY - turns Hold Mode on or off.

11. PULSE KEY - turns Pulse Mode on or off.

12. LIGHTS SWITCH - controls interior lights.

13. HUMIDAIRE START SWITCH - activates

moisture injection for a preset period of 30 seconds.

14. HUMIDAIRE LAMP - lights when water is beĆ

ing injected

15. CIRCUIT BREAKER SWITCH - controls powĆ

er to the oven.

Figure 11

Operation

Solid State Digital Control with Humidaire

PROGRAMMING To set the cook temperature:

1. Press TEMP (9) key.

2. Rotate dial (6) to enter temperature.

To set the cook time:

1. Press TIME (8) key.

2. Rotate the dial (6) to enter time.

NOTE: Time is entered in hours:minutes

(0:00) or minutes:seconds (00:00).

To set the hold time:

1. Press HOLD key (10) to turn hold mode on.

NOTE: HOLD light is on.

2. Rotate dial (6) to enter the hold temperature.

3. Press START/STOP key (7)

To set the pulse time:

1. Press PULSE KEY (11) to turn pulse mode on.

NOTE: Pulse light is on.

2. Rotate DIAL (6) to enter the pulse time. Pulse time is a portion of the preĆset cook time.

OPERATION Cook Only:

1. Turn the SELECTOR switch (1) to the desired position.

2. Enter the cook time and temperature.

3. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

4. Press the START/STOP key (7). The timer beĆ gins to count down.

5. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

6. Press the START/STOP key (7) to silence the buzzer.

7. Remove the product.

Cook with Hold:

NOTE: HOLD light is on when hold mode is on

and off when hold mode is off.

1. Turn the SELECTOR switch (1) to the desired position.

2. Enter the cook time and temperature.

3. Press the HOLD key (10). Enter the hold temĆ perature.

4. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push the START/STOP (7) key. Timer begins to count down.

7. Push the START/STOP key (7) to stop timer.

8. Remove the product.

9. Push HOLD (10) key to turn off hold mode.

Cook with Pulse:

NOTE: PULSE light is on when pulse mode is on

and off when pulse mode is off.

1. Turn the SELECTOR SWITCH (1) to the deĆ sired position.

2. Enter cook time and cook temperature.

3. Press PULSE KEY (11). Enter the pulse time. A minimum of one minute must be entered to operate.

NOTE: Pulse time is a portion of the cook time

and does not increase the previously entered cook time.

4. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

Operation

Solid State Digital Control with Humidaire

6. When the cook timer reaches 00:00 the buzzĆ er sounds and the display reads DONE.

7. Push the START/STOP KEY (7) to turn the buzzer off.

8. Remove the product.

Oven Cool Down:

1. Turn the SELECTOR Switch (1) to COOL DOWN.

NOTE: The doors may be opened to speed the

cooling process.

Oven Shut Down:

1. Turn the SELECTOR SWITCH (1) to OVEN OFF.

The Humidaire Function:

Moisture may be injected into the oven cavity at any time during the cook cycle.

1. Press the HUMIDAIRE START SWITCH (13). Water injects into the oven cavity for 30 secĆ onds. After the water stops injecting, the moĆ tor automatically turns off for 30 seconds. This enables the moisture to saturate the product. Once the humidaire cycle is complete, the oven resumes normal operation.

NOTE: The oven must be above 230_F

(110_C) for humidaire to operate.

The amount of water injected during the HumidĆ aire cycle may be adjusted as follows:

1. Check the pressure gauge on the back of the oven while the water is dispensing. The presĆ sure should be no higher than 3 psi. If less moisture is desired, the pressure can be set below 3 psi.

2. To adjust the water pressure, loosen the lockĆ nut on the pressure regulator.

Turn the adjusting screw counter clockwise to decrease the water pressure.

Turn the adjusting screw clockwise to inĆ crease the water pressure if it is below 3 psi.

NOTE: Increasing the water pressure will inĆ

crease the amount of water injected during the humidaire cycle. Decreasing the pressure will decrease the water inĆ jected during the humidaire cycle.

3. Reset the locknut on the regulator.

4. Recheck the water pressure.

WARNING!!

Setting the pressure above 3 psi will lead to excessive water in the oven.

Water Pressure Adjustment Screw

Locknut

Rear view of oven

Figure 12

Operation

CHĆPro3 (Solid State Programmable Digital Control)

COMPONENT DESCRIPTION

1. SELECTOR SWITCH - controls power to the oven for high fan, low fan or cool down.

6 8

2. TIME DISPLAY - gives cook time.

3. TIME ARROW KEYS - press to enter cook and/ or pulse times.

4. READY INDICATOR - when lit indicates the oven has reached the setpoint temperature and product may be loaded.

5. TEMPERATURE DISPLAY - gives cook and hold temperatures.

6. HEAT INDICATOR - when lit indicates the oven is heating.

7. TEMPERATURE ARROW KEYS - press to enĆ ter cook and hold temperatures.

8. HOLD KEY - turns hold mode on or off.

9. TEMP KEY - press to display actual oven temperature.

10. FAN KEY - turns pulse mode on or off. The LED above the fan key is always on.

11. PRODUCT KEYS - three programmable keys.

12. MANUAL PRODUCT KEY - default product key used for manual operation.

13. START KEY - press to begin a cook cycle.

14. PROGRAM KEY - press to enter programĆ ming mode and save programmed settings.

15. STOP KEY - press to silence audible alarms and cancel cook cycles.

16. LIGHTS SWITCH - controls interior lights.

17. CIRCUIT BREAKER SWITCH - controls powĆ er to the oven.

Figure 13

+ 50 hidden pages