Bloomfield UM1854Q Installation Manual
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GAS
CONVEYOR OVEN
MODEL
UM1854-NAT/-LP
UM1854Q-NAT/-LP
UM1854-NATX/-LPX
Installation and
Operation
Instructions
2M-Z5649 Rev. L 10/20/2010
UM1854
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These symbols are intended to alert the user to the presence of
important operating and maintenance instructions in the manual
accompanying the appliance.
RETAIN THIS MANUAL FOR FUTURE REFERENCE
NOTICE
Using any part other than genuine Star factory supplied parts relieves the
manufacturer of all liability.
Star reserves the right to change specications and product design without
notice. Such revisions do not entitle the buyer to corresponding changes,
improvements, additions or replacements for previously purchased
equipment.
Due to periodic changes in designs, methods, procedures, policies and
regulations, the specications contained in this sheet are subject to change
without notice. While Star International Holdings Inc., Company exercises
good faith efforts to provide information that is accurate, we are not
responsible for errors or omissions in information provided or conclusions
reached as a result of using the specications. By using the information
provided, the user assumes all risks in connection with such use.
MAINTENANCE AND REPAIRS
Contact your local authorized service agent for service or required maintenance.
Please record the model number, serial number, voltage and purchase date in the area below and have it ready when
you call to ensure a faster service.
SAFETY SYMBOL
Model No.
Serial No.
Voltage
Purchase Date
Business
8:00 am to 4:30 p.m. Central Standard Time
Hours:
Telephone: (800) 264-7827 Local (314) 781-2777
Fax: (800) 396-2677 Local (314) 781-2714
E-mail Parts@star-mfg.com
Service@star-mfg.com
Warranty@star-mfg.com
Website: www.star-mfg.com
Service Help Desk
Authorized Service Agent Listing
Reference the listing provided with the unit
or
for an updated listing go to:
Website: www.star-mfg.com
E-mail Service@star-mfg.com
Telephone: (800) 807-9054 Local (314) 781-2777
Mailing Address: Star International Holdings Inc., Company
10 Sunnen Drive
St. Louis, MO 63143
U.S.A
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SPECIFICATIONS
UM1854-NAT, UM1854-LP
Gas Rating/Connection: 40,000 BTU/hr (10080 kCal/min)(703kW)
1/2" NPT male pipe connection
Gas Supply Pressure: Natural - 5-6" water column (15-30 mBar)
Propane - 11-12" water column (27.5-30 mBar)
Electrical Supply: Separate 15 Amp 110VAC, single phase, 50/60 Hz service per Oven
Approximate Weight (Single Oven with Cart): Installed - 280 Lbs (127.27 kg), Shipping - 350 Lbs (159.09 kg)
Dimensions: Width: 60.6" (153.9 cm)
Depth: 39.9" (99.82 cm) - Front Door(s) Closed
51.3" (130.3 cm) - Front Door(s) Open
Height: 43.3" (110.0 cm) - Single Oven with Stand
60.6" (153.9 cm) - Double Oven with Stand
62.8" (159.5 cm) - Triple Oven with Dolly
Recommended Minimum Clearances:
Rear of Oven to Wall 0" (0 cm)
Conveyor Extensions to Wall 6" (15.2 cm)
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CAUTION
GENERAL INFORMATION
This equipment is designed and sold for commercial use only by personnel trained and experienced in
its operation and is not sold for consumer use in and around the home nor for use directly by the general
public in food service locations.
First and foremost, each crate should be examined before signing the Bill of Lading to report any visible
damage by the trucker in transit and to account for the proper number of crates. If there is apparent
damage, arrangements should be made to le a claim against the carrier. Interstate Commerce
Regulations require that the claim must be initiated by the consignee. Proper and secure storage
facilities should be arranged for the oven(s) if necessary to protect it from outdoor or damp conditions
at all times before installation.
-IMPORTANT-
When you have all the crates unloaded, open the crates and remove all plastic covers. Inspect at once
for concealed damage. If anything appears to be damaged, contact the appropriate persons immediately
to le a damage claim. After completing this inspection, nish unpacking the oven. Be sure to remove
all paper protection and packing material from the unit prior to lighting.
FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
The installation of the Appliance must conform to the NATIONAL FUEL GAS CODE
"ANSI Z223.1 - LATEST EDITION" AND ALL LOCAL GAS COMPANY RULES AND
REGULATIONS.
IN CANADA INSTALLATION SHALL BE IN ACCORDANCE WITH THE CURRENT CAN/
CGA-B149.1 NATURAL GAS INSTALLATION CODE OR CAN/CGA-B149.2 PROPANE
INSTALLATION CODE AND LOCAL CODES WHERE APPLICABLE.
NOTICE
This appliance must be installed with a stand and casters designed by Star Manufacturing as part of a
complete installation. The installation must also include a connector complying with either ANSI Z21.69
or CAN/CGA-6.16 and a quick-disconnect device complying with either ANSI Z21.41 or CAN1-6.9. It
must also be installed with restraining means to guard against transmission of strain to the connector
as specied in the appliance manufacturer's instructions.
For your protection, we recommend a qualied installing agency install this appliance. They should be
familiar with gas installations and your local gas requirements. In any case, your gas company should
be called to approve the nal installation.
This appliance, its pressure regulator, 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. This appliance and its pressure regulator must be isolated from the gas supply piping system by
closing its individual manual shutoff valve during any pressure testing of the gas supply piping system
at test pressures equal to or less than 1/2 PSIG.
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CAUTION
PURCHASER'S RESPONSIBILITY
It is the responsibility of the purchaser:
1. To see that the gas and electric services for the oven are installed on site in accordance
with the manufacturer's specications.
2. To unload, uncrate, and install the oven in its proper location and in accordance with this
installation operation manual.
3. To see that all gas and electric services are connected properly by a qualied installer of your
choice. All such connections must be in accordance with applicable code requirements.
4. To arrange for inspection and operation check-out by an authorized service technician.
The warranty becomes effective upon verication of proper installation.
IMPORTANT SAFETY INFORMATION
Do not attempt to operate the oven until connection of utility service has been fully inspected by an
authorized service technician or a Star Service Representative. This service is required by Star in order
to assist the purchaser in proper start-up of the oven on site. Please note the specic details on the
Warranty and make certain that service connections are made to proper utility services.
The warranty shall not apply if the oven is started up and operated prior to the utilities and oven being
inspected and check-out made by an authorized service technician or a Star Service Representative.
IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE, OR
MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY, OR DEATH. READ
ALL INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT.
CAUTION
CAUTION
CAUTION
CAUTION
CAUTION
Post in a prominent location the emergency telephone number of your local gas
supplier and instructions to be followed in the event you smell gas. If the smell
of gas is detected, immediately call the emergency phone number of your local
gas company. They will have personnel and provisions available to correct the
problem.
It is required that the oven be placed under a ventilation hood to provide for
adequate air supply and ventilation.
Minimum clearances must be maintained from all walls and combustible materials.
Minimum clearances for this unit should be 0 inches from the rear (rear bumpers
provided must be in place) and 6 inches from both sides. Keep the oven free
and clear of all combustible material.
Adequate clearance for air openings to the combustion control chamber on the
right side of the oven is required. Do not obstruct the ventilation holes in the
control panels as these provide the combustion air for the burner and cooling
air for the controls.
The oven is to be operated only on the type of gas and electricity shown on the
specication plate. The burner will not operate and gas will not ow through the
burner without electric power.
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INSTALLATION INFORMATION
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.
Qualied installation personnel are individuals, a rm, a corporation, or a company which either in person
or through a representative are engaged in and responsible for:
1. The installation or replacement of gas piping and the connection, installation, repair, or servicing of
equipment.
2. The installation of electrical wiring from the electric meter, main control box, or service outlet to the
electric appliance.
Qualied installation personnel must be experienced in such work, familiar with all precautions required,
and have complied with all requirements of state or local authorities having jurisdiction.
LOCATION
The well-planned and proper placement of your oven will result in long-term operator convenience and satisfactory
performance.
NOTE: On gas conveyor ovens, routine servicing can usually be accomplished within the limited movement provided
by the gas hose restraint. If the oven needs to be moved further from the wall, the gas must rst be turned off and
disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been
returned to its regular position.
It is essential that an adequate air supply to the oven be maintained to provide a sufcient ow of
combustion and ventilation air. Follow these guidelines:
1. Place the oven in an area that is free of drafts.
2. Keep the oven area free and clear of all combustibles such as paper, cardboard, ammable liquids,
and solvents.
3. Do not place the oven on a curb base or seal to a wall. This will restrict the ow of air and prevent
proper ventilation to the blower motors. This condition must be corrected to prevent permanent
damage to the oven.
4. On all models, tripping of the blower motor's thermal overload device indicates an excessive ambient
temperature at the back of the oven. This condition must be corrected to avoid permanent damage
to the oven.
CAUTION
Failure to properly vent the oven can be hazardous to the health of the operator
and may 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 warranty.
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CAUTION
VENTILATION
A VENT IS REQUIRED: Local codes prevail. These are the "authority having
jurisdiction" as stated by the National Fire Protection Association, Inc. in NFPA
96-Latest Edition. For further ventilation information see below.
A ventilation hood is required to remove heat and cooking odors. For gas ovens, a ventilation hood is
also required to remove the products of combustion. The hood and HVAC installation must meet local
codes to gain approval by the authority having jurisdiction. Requirements may vary throughout the
country depending on the location by city, county, and state. Obtain information from the authority having
jurisdiction to determine the requirements for your installation. Obtain information and review copies
of codes or documents that will be used to inspect and approve your installation. Your ventilation hood
supplier and HVAC contractor should be contacted to provide guidance. A properly engineered and
installed ventilation hood and HVAC system will expedite approval and reduce oven maintenance costs.
Proper ventilation is the responsibility of the oven's owner.
The ventilation hood must operate in harmony with the building HVAC system. It typically requires between
750 and 2500 CFM exhaust. (The efciency of various hood designs makes it necessary to specify such
a wide range of ventilator CFM.) Make-up air must be supplied by either a hood design or the HVAC
system to avoid a negative pressure condition. This will vary with hoods from various manufacturers.
Prevent airow through the cooking tunnel. Air must NOT be directed onto the
oven's front or rear or to the sides of the cooking area.
The following drawing shows a typical installation
and is intended to be a guideline. This is not a rigid
specication. Hood dimensions and positioning
over the oven will vary with hood manufacturer.
SMOKE CANDLE TEST
In order to verify the proper function of your
ventilation system, a smoke candle test should
be done. If testing a multiple oven system, this
test should be done on the bottom oven. The
conveyor coupling should be disconnected and
the oven temperature must be set and operating
at a minimum of 480°F (249°C).
Test Procedure:
1. Wear heat-resistant gloves to prevent burns.
2. Put the smoke candle in an 8"x8"x2" cake pan.
3. Insert candle through conveyor tunnel or oven door.
(Use Star Smoke Candle 2W-Z5668.)
4. Light the fuse of the smoke candle and immediately center the pan in the oven cavity on the
conveyor belt (keeping the oven door closed).
5. Observe the smoke pattern coming out of all oven openings and the collection of this smoke by the
ventilation system.
6. All smoke from the oven must be captured by the ventilation system.
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GAS SUPPLY RATING AND SIZING
Calculations for pipe sizing must take into account the maximum usage rate of all other appliances in
the kitchen or one or more of the appliances will suffer from inadequate or dangerous performance. The
1/2" NPT connection for the oven is generously sized for use in the control box of the oven. However,
unless the oven installation is within 10 feet of the main building gas supply, the supply must be larger.
For each oven, a 3/4" NPT exible quick connect hose and full port gas shut-off valve is recommended
as a MINIMUM. The main pipe supplying each oven branch may need to be larger depending on the
number of appliances serviced, the number of elbows in the piping, and the pressure. This should be
sized and installed by a professional familiar with any local codes that may also affect the installation.
ACCESS CONSIDERATIONS
Locating the gas valve(s), quick connect hose(s) and electrical outlet(s) at the control box end of the
oven will allow easier access for any service visits. This improved access should make any necessary
service quicker resulting in less kitchen disruption. It will also allow easier disconnection of electricity,
gas, and restraints for cleaning around and behind the oven.
ELECTRICAL CONNECTION
Before making any electrical connections to this unit, check that the power supply is adequate for the
voltage, amperage, and phase requirements stated on the rating plate. A wiring diagram is included
herewith.
When installed, this appliance must be electrically grounded and its installation must comply with the
National Electric Code, ANSI-NFPA 70, latest version, manufacturer's installation instructions, and
applicable local municipal building codes. In Canada, all electrical connections are to be in accordance
with CSA C22.1 - Canadian Electrical Code Part 1 and/or local codes.
CAUTION
PRESSURE REGULATION AND TESTING
Each oven has been adjusted at the factory to operate with natural gas. Parts can be ordered for
conversion for use with propane.
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. A pressure reading can be taken at one
of the 1/8" NPT test ports on the bottom or side of the combination valve. The reading should be taken
while the oven is heating up. The regulator is located on the bottom of the gas combination valve, just
inside the control box. There is no need to install an additional regulator where the oven connects to
the gas supply unless the supply exceeds the maximum.
NOTE: The supplied regulator is evaluated for a maximum gas supply pressure of
14" water column (34.5 mBar). The recommended maximum gas supply pressure
is 12" water column (29.9 mBar).
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.
During pressure testing note the following:
1. The oven and its individual manual shut-off 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 (3.45 kPa).
Turn OFF main gas shut-off valve or main gas supply line.
2. 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 supply piping system at test pressures equal to or
less than 1/2 psig (3.45 kPa).
3. If incoming pressure is over 14" water column, a separate regulator for the oven must be installed
before the gas supply to the oven. For LP it must regulate pressure to 11" water column (27.1 mBar)
maximum and 6" for NAT.
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