Cleveland CR32 Parts List
Cleveland Range, LLC
1333 East 179th St., Cleveland, Ohio, U.S.A. 44110
Ph: 1-216-481-4900 Fx: 1-216-481-3782 Visit our Web Site at www.clevelandrange.com
CLEVELAND RANGE
SEQUENCE OF OPERATIONS
CR-32 Rotisserie
(NCC Control)
When using these instructions refer to the CR-32 wiring schematic.
1. To turn the unit on, depress the red on/off rocker switch.
• 120 VAC is sent to red power indicator (switch).
• 120 VAC is sent to cooling fans.
• 120 VAC is sent to combustion blower fan
• The fan turns and the fan prover switch closes.
• 120 VAC sent to pins T1 and T3 on the J3 (3-pin quick-connect) to the Relay and
Motor Board.
• 120 VAC is sent from pin T1 on J3 (3-pin quick-connect) to the normally open
contacts of the K5 relay on the Relay and Motor Board.
• 120 VAC is sent from pin T1 on J3 (3 pin quick-connect) to the normally open
contacts of the K1 relay on the Relay and Motor Board
• 120 VAC is sent to the primary of the computer transformer.
• 24 VAC is sent from the secondary of the computer transformer to pins T2 and T3
on the J2 (12-pin quick-connect) to the Relay and Motor Board.
• Computer displays “SYSTEM INIT” for 5 seconds followed by
• 120 VAC is sent to the primary of the ignition transformer.
• 24 VAC is sent from the secondary of the ignition transformer to:
• Pin T1 on J2 (12-pin quick-connect) and the normally open K2 contacts on the
Relay and Motor Board.
• Pin T8 on J2 (12-pin quick-connect) and the normally open K4 contacts on the
Relay and Motor Board.
• Pin T5 on J2 (12-pin quick-connect) and the normally open K3 contacts on the
Relay and Motor Board.
2. Computer goes into the preheat mode (with the door closed) and displays “PREHEAT XXX”
(XXX is the oven temp)
• The K2 relay on the Relay and Motor Board closes and 24 VAC is sent from pin T9 on J2
(12-pin quick-connect) on the Relay and Motor Board to the vent solenoid closing it.
• The preheat program tells the Relay and Motor Board to send 85 VDC from pins T4 and
T7 on J2 (12-pin quick-connect) to the drive motor
• The motor turns the drive system at 3 RPM.
• The K3 relay on the Relay and Motor Board closes sending 24 VAC from pin T12 on
J2 (12-pin quick-connect) on the Relay and Motor Board to the ignition module.
• Ignition module sends spark to the igniter.
• Ignition module sends 24 VAC through the fan prover switch to the pilot coil and
gas is sent to the pilot.
• Ignition module sends 24 VAC to the main (low) coil of the gas valve and gas
(2.2” W.C. natural gas, 4.0” W.C. L.P) is sent to the infrared burner.
• The spark ignites the gas.
• At least .5 micro amps D.C. is received at the module in 4 seconds or the ignition
module locks out and the alarm buzzer sounds.
• The K4 relay on the Relay and Motor Board closes and 24 VAC is sent from pin T11
on J2 (12-pin quick-connect) on the Relay and Motor Board to the high coil of the gas
valve and the gas pressure is increased (3.2” W.C. natural and 10.0” W.C. LP) to the
infrared burner.
• The K1 relay on the Relay and Motor Board closes after 5 second delay (allowing for
pilot ignition) sending 120 VAC from pin T6 on J2 (12-pin quick-connect) on the
Relay and Motor Board to the convection blowers.
• The unit continues to heat until 10 degrees of the PREHEAT set point is reached.
• If the measured temperature does not increase by 6 degrees every 2 minutes the
display will show “SHORTED PROBE” or “FAULTY HEATER” and an alarm
will sound.
3. Computer displays “READY” and sounds a series of beeps after reaching 10 degrees of the
set point. Oven may now be loaded with product and appropriate cooking program initiated.
• When the door is open, breaking contact between pins 4 and 5 on the programmable
controller, the display will show “DOOR OPEN” and the burner, convection blower
motors, lights and rotisserie drive motor will not operate.
• The drive can be advanced only when the door is open by depressing the jog button
located on the front of the rotisserie, making contact between pins 6 and 7 on J1 (15pin quick-connect) on the programmable controller. The rotisserie will advance at 3
RPM.
4. With the door closed, the computer begins the cooking mode
• The cook program tells the Relay and Motor Board to close the K5 relay and 120VAC
is sent to the primary of the light transformer.
• The secondary of the transformer sends 22.8VAC to the light energizing it. The lights
do not energize in the preheat mode.
• The cook program tells the Relay and Motor Board to close the K2 relay and 24 VAC
is sent from pin T9 on J2 (12-pin quick-connect) on the Relay and Motor Board to the
vent solenoid closing it. The vent will stay closed until the programmed temperature
set point is reached. Then it will open and close within 2 degrees of set point. NOTE:
THE VENT IS THE PRIMARY TEMPERATURE CONTROL DEVICE IN THE
COOK CYCLE-NOT THE BURNER.
• The Relay and Motor Board sends the appropriate voltage to the motor as programmed
(1RPM = 30 VDC, 2RPM = 57 VDC, 3RPM= 85 VDC).
• The motor turns the drive system at the proper RPM.
• The K3 relay closes sending 24 VAC through pin T12 on J2 (12-pin quick-connect) on
the Relay and Motor Board to the ignition module.
• Ignition module sends spark to the igniter.
• Ignition module sends 24 VAC through the fan prover switch to the pilot coil and
gas is sent to the pilot.
• Ignition module sends 24 VAC to the main (low) coil of the gas valve and gas
(2.2” W.C. natural gas, 4.0” W.C. L.P) is sent to the infrared burner.
• The spark ignites the gas.
• At least .5 micro amps D.C. is received at the module in 4 seconds or the ignition
module locks out and the alarm buzzer sounds.
• If the burner setting is high, the K4 relay on the Relay and Motor Board closes. 24
VAC is sent from pin T11 on J2 (12-pin quick-connect) on the Relay and Motor Board
to the high coil of the gas valve and the gas pressure is increased (3.2” W.C. natural
and 10.0” W.C. LP) to the infrared burner.
• The K3 relay on the Relay and Motor Board closes after 5 second delay (allowing for
pilot ignition) sending 120 VAC to the convection blowers.
• The burner continues to heat 25 degrees above the set point, then it shuts down to begin
again at set point (NOTE: THIS IS THE SECONDARY TEMPERATURE
CONTROL).
• This continues and changes only as the set points of the program change until the cook
program ends.
5. When the cooking cycle has timed out the computer will go into the hold mode and display
“HOLD”.
• The K3 relay opens and the burner circuit is de-energized.
• The K1 relay opens and the convection fan circuit is de-energized.
• The K2 relay opens and the vent closes.
• The signal is sent to the D.C. drive motor to drive at 1 RPM.
• When the temperature drops below the hold set point the burner and convection fan
circuits will start. NOTE: DURING THE HOLD CYCLE THE TEMPERATURE
CONTROL IS MAINTANED BY THE BURNER AND CONVECTION FAN
CIRCUITS.
6. To turn the unit off depress the on/off switch.
• 120 VAC is removed from red power indicator (switch).
• 120 VAC is removed from light switch.
• 120 VAC is removed from combustion blower fan.
• 120 VAC removed from the Relay Interface Board (RIB).
• 120 VAC is removed from the primary of the ignition transformer.
• 120 VAC is removed from the primary of the computer transformer.
• 24 VAC removed from the secondary of the computer transformer to the computer
the display is blank.
• 120 VAC is sent to terminals 3 and 2 on the 30-minute timer.
• For 30 minutes the cooling fans will be energized.
Operator’s Manual
Operator’s Daily Cleaning/Maintenance
The oven must be cleaned daily to maintain good
performance and appearance.
You will need the following items:
• A bucket of soapy water (non-chlorinated
soap)
• A spray bottle of floor and wall cleaner
• A spray bottle of food-safe sanitizer
• A spray bottle of Jef-Guard (or other food-
safe coating spray)
• A scrub pad
• A clean cloth
• A squeegee
• Safety goggles
• Oven cleaning gloves
• Razor blade scraper (for fireplace models
only)
1. After the last cooking cycle of the day, turn the
POWER switch OFF and allow at least 15
minutes for the oven to cool.
2. Drain the drip pan. Place an empty 5-gallon
bucket under the drain and open the drain
valve.
10. Clean all parts of the rotisserie wheels using
spray cleaner. Pull the clevis pins and slide
the drums to the center. Clean the oven walls
behind the wheels and the backsides of the
wheels.
11. Wipe out any grease from the bottom of the
oven.
12. With a dry towel, wipe down all surfaces of the
oven
13. Spray rotisserie wheels with the sanitizer and
allow to air dry. Lift the burner protector shield,
in single-door models, it is the hinged plate
that hangs down at upper-rear of the oven.
(Two-door models are supplied with a loose
shield for this same purpose.) Taking care not
to spray the burner, the ignitor or the
temperature probe, spray the entire interior of
the oven with an oven sanitizer. Allow to airdry.
14. Again covering the burner, spray and wipe the
upper surfaces of the oven with Jef-Guard or
equivalent, taking the same precautions as
above.
3. Remove the grate(s) covering the drip pan.
4. Squeegee up the grease in the pan and
remove.
5. Remove, by pulling toward you, the “jet plate”
covering the fans in the top of the oven, and
take it and the grate to a dishwashing area.
6. Remove the two convection fan blades and
clean them with spray cleaner and a scrub pad.
7. Spray the inside oven window(s) with floor and
wall cleaner and allow to sit for 5 minutes.
Wipe clean and repeat if necessary; never use
scouring pads or oven cleaner.
8. Clean the fireplace
glass, if applicable, with
non-chlorinated soap
and water; use razor
blade scraper if
necessary.
9. Wipe down the inside
walls of the oven with
the soapy water. Never
use a hose or water
jet.
hang front of Jet Plate
into these corners
hang rear of Jet Plate
15. Replace the grate(s) and spray all inside
surfaces (including backside of drums) with the
food-safe oven coating, taking care not to
spray the burner, the ignitor or the temperature
probe.
16. Spray both sides of the jet plate and both fan
blades with the food-safe coating and reinstall.
Note that the fan blades must be installed to
their original motors; they are not
interchangeable.
17. Preheat the oven for 5 minutes to seal the
food-safe coating, and shut off the oven.
18. Examine vent hood and fireplace flue (if
equipped) for signs
of sooting or
blockage. Call
service if problems
are suspected.
Jet Plate
9 Cleveland Range, Inc.
Programming,
Troubleshooting
& Technical
Information
Control Panel…………………………………….. 11
Programmer’s Worksheet……………………… 13
Programming Tips & Techniques……………. 14
Menu Item Programming………………………. 15
Co-Cook Programming……………………...… 17
System Programming………………………….. 18
Troubleshooting………………………………… 19
Error Messages…………………………………. 20
Operator’s Manual
Rotisserie Oven 10
Operator’s Manual
Rotisserie Control Panel
Control Panel –
This is the interface
between the control system and the
operator. It consists of indicator
lights, a 2-line alphanumeric display,
and 21 control buttons (keys).
Status Indicators –
These lights
show the state of four of the
controller’s outputs. When the
light is on, the associated output is
active.
UP and RIGHT Arrow Keys –
These are used during
programming to cycle through the
available parameters.
TEMP Key –
During any cook
program, press this key to see the
oven temperature. (During cook,
the readout usually shows the
current stage and the total time
remaining.)
PROG Key –
Use this key to start
any programming operation (for
example, entering cooking
programs and setting system-level
parameters.) You will need to
know passcodes to access the
programming function.
Menu Item Keys –
These 16 keys
are used primarily to start cooking
programs. Use them also to
cancel cooking programs. (Some
keys, including 13, 14, 15, and 16,
have special functions, described
opposite.)
Menu Item Light –
This light
flashes during a cooking program
to indicate which program is
active. It also flashes during
programming to indicate which
item is being programmed. During
a Co-Cook operation a second
light flashes more rapidly to
indicate that a second timing cycle
is running.
The rotisserie oven is operated by a
computerized control system. The
system controls the time, temperature
circulating fans, vent, rotor speed, and
oven lamp.
LOW HIGHVENT
TEMP
PROG
FAN
PROG
REVIEW
Alphanumeric Display –
The display
provides many functions during oven
operation. It displays the
of the oven, whether Preheat,
status
current
Ready, cooking State, Hold or
Standby. It also displays current
temperature
and
(either time
time
remaining during cooking, or time
accumulating during Hold). During
programming, the display shows
current settings
choices. It also displays
messages
and available
error
in case there is a problem
with the unit.
Audible Alarm
– In conjunction with
the Control Panel’s visual indicators,
an alarm tone is sounded to
the operator’s attention
attract
during
normal operation. The alarm will
sound for 5 seconds when the oven
has changed status – for example,
when the oven is “Ready” or a cook
program is finished. The alarm will
also sound for 5 seconds when the
door is opened during cook. However,
the alarm will sound and remain on for
error conditions.
When this
happens, observe the display and
refer to the
Error Message
section in
the back of this guide. To turn off the
alarm for most error conditions, just
press any button to confirm that the
alarm has been received.
Special Function Keys –
Keys 13,
14, 15, and 16, normally Menu Item
keys, have dual functions.
Key 13 – Auto Hold:
To cancel
current cooking cycle, press and hold
this button for at least 1 second, and
the oven will go into the Hold mode.
Key 14 – Add 5:
After any cook
program goes into Hold, press this key
to add 5 minutes of cook time, (uses
the parameters of the cook program’s
last stage).
Key 15 – Add 10:
Same as key 14,
but adds 10 minutes.
Key 16 – Fireplace
: If unit has a
fireplace, this button will run the
fireplace only for 8 hours.
Co-Cook Function
– All keys except 14, 15 and 16 can be programmed (at System Level) to provide a second cook
cycle while the first runs in the background. (Thus you can load and cook a second product while the first continues to
cook – but there must be enough time left in the first one or you can’t start the second.) All first item cook parameters
remain in effect in Co-Cook. The Co-Cook item light flashes at 3-times normal speed. The readout shows time
remaining in Co-cook until it ends. Then the alarm sounds, the light stops flashing, and the first item’s time remaining
is displayed. (To cancel a C-Cook program press and hold the button for 3 seconds.)
11 Cleveland Range, Inc.
How the Rotisserie Oven Controller Operates
Operator’s Manual
300
200
PREHEAT
PREHEAT brings
oven temperature
to near-cooking
level (typically
300° F)
in 20 minutes,
oven goes into
If cooking
is not started
STANDBY
COOK STAGES
The number of stages,
hours, and temperatures
depends on how the
menu item key has been
programmed
Menu Item key press
begins cooking program
HOLD
After COOK ends,
heat is reduced –
HOLD stage keeps
product warm;
typically 2 hours at
175° F
or
300
200
100
Standby
In STANDBY or HOLD, press a
menu item key to re-start
Powering-up
the oven starts the
PREHEAT process
F
Preheat / Ready
Stage 1
Cooking Program
Stage 2
Stage 3
STANDBY
READY
READY holds oven
temperature at or
near cooking
setpoint, ready for
loading food. But,
if no menu item
key is pressed
after 20 minutes,
Standby is started
(from Ready)
After oven goes
into Ready, if no
menu item key is
pressed within 20
minutes, then
oven goes into
STANDBY (200°
F) until a new key
is pressed
PREHEAT/READY
Hold
20 min.
Standby
or Preheat
STANDBY
(from Hold)
If menu item key is not
pressed within 20
minutes after Hold
ends, oven goes into
STANDBY – if menu
item is later pressed,
Preheat/Ready starts
Standby
100
Rotisserie Oven 12
Operator’s Manual
Programmer’s Worksheet
Menu Item No.
______________
name of menu item
STAGE - 1
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
STAGE - 2
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
Menu Item No.
______________
name of menu item
STAGE - 1
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
STAGE - 2
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
Menu Item No.
______________
name of menu item
STAGE - 1
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
STAGE - 2
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
Menu Item No.
______________
name of menu item
STAGE - 1
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
STAGE - 2
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
STAGE - 3
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
HOLD
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
open / closed
___________ Fan
on/pulsed
STAGE - 3
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
HOLD
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
open / closed
___________ Fan
on/pulsed
STAGE - 3
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
HOLD
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
open / closed
___________ Fan
on/pulsed
STAGE - 3
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
regulate / closed
_____ RPM Speed
1, 2, or 3
___________ Timer
standard / flex
___________ Heat
high / low
HOLD
_ _ : _ _ : _ _ Hours
h h : m m : s s
_ _ _° Temp
___________ Vent
open / closed
___________ Fan
on/pulsed
13 Cleveland Range, Inc.
Programming Tips and Techniques
g
TYPE OF FOOD – Meats with large
bulk take longer to cook than meats
with less bulk (roasting chickens
versus spare ribs, for example).
NUMBER OF SPITS – An important
factor in setting up a cooking program.
A fully loaded oven (all spits fully
loaded) takes longer to cook than a
lightly loaded one with the same type
food. Separate keys must be
programmed for small and large loads.
Chicken
5/6 Spits
name of menu item
0 0
: 4 5 : 0
h h : m m : s s
3 0
STAGE - 1
0
Hours
5
° Temp
3
Operator’s Manual
The example on this page shows a
typical program. Only minor alterations
in time and temperature are needed to
cover most cookin
HOURS – Determines the length of time per
stage.
Note: Typical TOTAL cooking time for most
meats cooked in the rotisserie oven ranges
between 1 and 1-1/2 hours.
requirements.
Stage 1 is usually programmed at a
higher temperature and rotor speed
than stage 2. This brings the
product up to cooking temperature
faster and helps seal in juices.
TIMER – The STANDARD mode runs
the clock at normal rate. FLEX is a
special clock mode that can
compensate for extra heat
requirements by adding cooking time.
STANDARD is the default setting.
Note that during cooking, the “time
readout” on the controller panel is
the TOTAL TIME REMAINING
before the complete program is
finished, not the time remaining in
any specific stage.
STAGES – Up to 3 stages can be
programmed – 1 stage must be
programmed and 2 are the most
common.
Note that if any stage is not
programmed (that is, the hours
show 00:00:00) then it is skipped by
the oven controller.
The values shown in Stage 3 at right
are the default values assigned by
the controller when any stage is not
programmed.
HOLD – The HOLD values shown at
the right are the recommended settings
to keep the prepared food at optimum
conditions for serving. (These are the
default values and do not need to be
altered during programming, unless
desired.)
REGULATE Vent
regulate / closed
3 RPM Speed
1, 2, or 3
STANDARD Timer
standard / flex
HIGH Heat
high / low
STAGE - 2
0 0
: 4 5 : 0
h h : m m : s s
2 9
0
Hours
0
° Temp
REGULATE Vent
regulate / closed
2 RPM Speed
1, 2, or 3
STANDARD Timer
standard / flex
LOW Heat
high / low
STAGE - 3
0 0
: 0 0 : 0
h h : m m : s s
0
Hours
_ 3 2° Temp
REGULATE Vent
regulate / closed
0 RPM Speed
1, 2, or 3
STANDARD Timer
standard / flex
LOW Heat
high / low
HOLD
0 2
: 0 0 : 0
h h : m m : s s
1 7
0
Hours
5
° Temp
CLOSED Vent
open / closed
PULSED Fan
on/pulsed
SPEED (OF ROTISSERIE ROTOR) – Three
rotor speeds are available, 1, 2 or 3 rpm. The
speed mainly affects the level of browning and
surface drying.
TEMP – Range is 140 to 400 deg. F. (or 22 to
204 deg. C.) System-level programming can be
used to select F or C.
VENT – The vent is at the top of the oven. In
the normal mode of operation it is set to
“regulate.” This means the burner is on
continuously and oven temp is regulated by
opening and closing the vent. This technique
helps control moisture.
HIGH HEAT vs. LOW HEAT - This
programming factor determines the heat input
to the gas burner (60,000 BTUH versus 48,000
BTUH).
Note that the HIGH or LOW HEAT parameter
describes the intensity of the heat, not the
temperature of the oven.
High heat intensity increases browning and
helps seal in juices.
VENT AND FAN DURING HOLD – the vent is
CLOSED and the circulation fans PULSED
during Hold. This technique keeps the product
from losing too much moisture. In Hold, oven
temperature is regulated by turning the gas
burner on and off.
Rotisserie Oven 14
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