Dr. Zanolli ASADOR G Installation, Use And Maintenance Manual

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DR. ZANOLLI s.r.l.

Via Casa Quindici, 22 37066 Caselle di Sommacampagna (Verona) Italy Tel +39 045 8581500 (r.a.) Fax +39 045 8581455

Web: www.zanolli.it • e-mail: [email protected]

ASADOR G

Manuale di installazione, uso e manutenzione

Manual for installation, use and maintenance

Manual de instalación, uso y manutención

Notice d’installation, d’utilisation et d’entretien

INSTALLATIONS-, BEDIENUNGS- UND INSTANDHALTUNGSHANDBUCH

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Dr. Zanolli s.r.l.

Via Casa Quindici, 22

37066 Caselle di Sommacampagna VR

Tel. +39-0458581500 Fax +39-0458581455

VAT N.IT00213620230

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COD. ASADOR GAS.UK.04 - REV. 0.0 DEL 07/05/2012

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

INDEX

1. PRESENTATION ............................................................................. 4

2. HOW TO USE THIS MANUAL ......................................................... 5

3. TECHNICAL SPECIFICATIONS ...................................................... 7

3.1 Identifying the product................................................................... 7

3.2 Conformity to European directives ................................................ 7

3.3 Use intended for the product ......................................................... 7

3.4 Technical specifications ................................................................ 8

4. INSTALLATION ............................................................................... 9

4.1 Checking on delivery ..................................................................... 9

4.1.1 List of disassembled parts supplied ..................................... 10

4.2 Choice of the place of installation the rotisserie .......................... 10

4.2.1 Specifications for areas housing gas ovens ......................... 12

4.3 Moving the unit ........................................................................... 12

4.4 Electrical connection ................................................................... 13

4.5 Connecting the gas ..................................................................... 15

4.6 Emissions from Cooking Appliances ........................................... 15

4.7 Checking before starting work .................................................... 16

5. FUNCTIONING AND USE .............................................................. 17

5.1 Preparing the rotisserie for use ................................................... 17

5.2 Turning on the spits and rotisserie .............................................. 17

5.3 Opening and closing the glass doors ................................ .......... 17

5.4 Loading and inserting the spits ................................................... 18

5.5 Removing the spits ..................................................................... 18

6. SAFETY WARNINGS ..................................................................... 19

6.1 Avoiding danger and taking responsibility for safety ................... 19

7. CLEANING ..................................................................................... 20

5.2 Cleaning the protection between the burners .............................. 21

8. MAINTENANCE ............................................................................. 22

8.1 Removing the fixed side protection ............................................. 22

8.2 Adjusting the chain ..................................................................... 22

8.3 Changing the type of gas supply ................................................. 23

8.3.1 Regulating the...................................................................... 24

8.4 Exploded Diagrams ..................................................................... 26

8.5 Wiring diagram ............................................................................ 29

9. DECOMISSIONING AND DEMOLITION ........................................ 30

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1. PRESENTATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

1. PRESENTATION

Of the Rotisseries in the ASADOR range, the 5G, 10G, 15G, 20G, 30G

and 40G have overlapping spits.

ASADOR rotisseries have been designed and constructed to a high standard of quality and ease of maintenance so they last longer. We can boast of rotisseries that are still giving good service after 20 years.

The construction of the oven has been undertaken with care: the use of stainless steel both in the casing and in the cooking chamber ensures extremely easy cleaning and a long working life to the product even with its repeated use for cooking foods with a high level of salt and humidity, etc.

Manufacturer thanks you for the preference expressed in purchasing this product. We can confidently assure you that it is a good choice. Our company has been committed to the manufacture of quality products for many years. We do not believe in making compromises and use the best possible materials.

To get the best use out of your new Rotisserie oven please read the information contained in this manual carefully.

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2. HOW TO USE THIS MANUAL

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

2. HOW TO USE THIS MANUAL

The paragraphs marked with this symbol contain indications essential to safety. They must all be read by installers, the end user and any employees that use the machine. The manufacturer does not assume any responsibility for damage or injury incurring as a result of ignoring the safety criteria outlined in these paragraphs.

This symbol, applied to various points on the machine, serves to warn the user of the presence of a non-insulated “high voltage hazard” inside the machine’s casing there being enough power to constitute a fire risk or to electrocute a person.

The paragraphs marked with this symbol contain important

information to avoid causing damage to the oven. It is in the users own interests to read these paragraphs carefully.

It is recommended that this installation, instruction and service

manual be kept in close proximity to the equipment so that it can be easily and quickly consulted. The manual must accompany the equipment if it is resold as it cannot be considered complete and safe without it.

Take note of the code shown on the back cover. In the event that this copy is lost or destroyed, you can order another copy using the details mentioned later in the manual. It would be a good idea to write this code down on a separate piece of paper.

This manual is made up of a number of chapters. They should be read in their entirety by both installers and service personnel as well as by the end user to ensure getting the best results from this product.

Nevertheless, a rapid consultation of the various chapters may sometimes be necessary and to facilitate this, a brief summary of their contents is given below.

Chapter 3 contains the specifications of the oven and all the values that are necessary for choosing the right environment for its installation and use. This chapter should be used as a point of reference to check that the equipment is being used in the way intended and ensure that information concerning the precise value of a given measurement or tolerance of the equipment is available whenever necessary.

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2. HOW TO USE THIS MANUAL

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

Chapter 4 contains all the information needed to install the oven. These

are mainly aimed at specialized personnel but should be read by the end user beforehand so as to predispose the environment where the machine will be operated for the installation.

Chapters 5 and 6 serve as a guide to the user in the essential

operations of turning on, using and turning off the machine under safe conditions.

Chapter 7 supplies all the information necessary for the cleaning of the

equipment: all those operations that must be carried out by the user to guarantee that it continues to function under safe conditions (above all those concerning hygiene) and continues to give the best results.

These maintenance operations must be carried out by

specialized personnel.

Chapter 8 This chapter completes the part of the manual concerning

maintenance with a series of exploded diagrams of the appliance to help in ordering and substituting its various parts if damaged. It gives a list of the electrical equipment supplied with the appliance.

Chapter 9 offers information in the event that the machine is no longer

used for a prolonged period.

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3. TECHNICAL SPECIFICATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

3.TECHNICAL SPECIFICATIONS

3.1 Identifying the product

This manual refers to ASADOR rotisseries 5/G, 10/G, 15/G, 20/G, 30/G

and 40/G

3.2 Conformity to European directives

ASADOR 5/G, 10/G, 15/G, 20/G, 30/G e 40/G cooking units carry the

following obligatory mark, guaranteeing their conforming to the following European directives:

2014/35/CE Low Tension Directive 2014/30/CE Electromagnetic Compatibility Directive 2006/42/CE Machines Directive 2009/142/CE Gas Directive 1935/2004/CE Regulation for Equipment intended to come into Contact with Foodstuffs

3.3 Use intended for the product

ASADOR rotisserie are designed for cooking various types of meat and fish of small to medium size such as chicken, guinea fowl, quails and wildfowl, cuts of beef and pork up to 2kg in weight, etc. ASADOR rotisseries are conceived for professional use in the foodservice

industry by trained personnel.

The rotisserie has been designed for performing the following operations during normal use: the opening and closing of the protective glass, the loading and unloading of the meat from the spits or any other accessories, the turning on, regulation and turning off of the equipment and cleaning it completely.

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3. TECHNICAL SPECIFICATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

3.4 Technical specifications

The following table shows the technical specifications for this cooking unit

5/G

10/G

15/G

20/G

30/G

40/G

Weight

50 kg

63 kg

80 kg

95 kg

160 kg

183 kg

External dimentions (lxdxh)

116x48x

46 cm

116x48x

64 cm

116x48x

82 cm

116x48x

100 cm

116x48x

186 cm

116x48x

192 cm

ELECTRICAL POWER SUPPLY

Electrical power

0.02 kW

Num. Motors

1 1 1 1 1

Motor Voltage – Num. Phases-Frequency

230V 1N

50 Hz

230V 1N

50 Hz

230V 1N

50 Hz

230V 1N

50 Hz

230V 1N

50 Hz

230V 1N

50 Hz

Current

0.1 A

GAS SUPPLY

Exhaust type

A A A A A

Renewal rate

12 m3/h

24 m3/h

36 m3/h

48 m3/h

71 m3/h

95 m3/h

Flame ingnition

Manuale

Flame control

Sonda

Security time

- sec

Maximum Power

5.9 kW

11.8 kW

17.7 kW

23.6 kW

35.4 kW

47.2 kW

Reduced Power

3 kW

5.9 kW

8.9 kW

11.8 kW

17.7 kW

23.6 kW

Number of burners and jets

1 2 3 4 6

PREPARATION G20

Maximum capacity

0.624

m3/h

1.249

m3/h

1.873

m3/h

2.497

m3/h

3.746

m3/h

4.995

m3/h

Reduced capacity

0.317

m3/h

0.624

m3/h

0.942

m3/h

1.249

m3/h

1.873

m3/h

2.497

m3/h

Pressure at jet at maximum capacity

20 mbar

Pressure at jet at reduced capacity

5mbar

Ø main jet

1.90

PREPARATION G30-G31

Maximum capacity

0.462

kg/h

0.923

kg/h

1.385

kg/h

1.847

kg/h

2.770

kg/h

3.693

kg/h

Reduced capacity

0.235

kg/h

0.462

kg/h

0.696

kg/h

0.923

kg/h

1.385

kg/h

1.847

kg/h

Pressure at jet at maximum capacity

30 mbar

Pressure at jet at reduced capacity

7.5 mbar

Ø main jet

1.20

ENVIRONMENTAL CONDITIONS

Temperature

0°/40° C

Maximum humidity

98%

Table 3.1 Technical specification

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4. INSTALLATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

4. INSTALLATION

ATTENTION! These installation instructions are for the

exclusive use of personnel qualified for the installation and maintenance of electrical and gas equipment conceived for professional use in the foodservice industry and community catering operations.

An installation carried out by unqualified persons could cause damage to the oven, to people, animals or property

ATTENTION! Proceed with the installation according to those

norms in force in the country where it is being carried out.

In addition, where it is necessary to carry out modifications or adaptations to the electrical or gas systems of the building in which the oven will be installed, whoever carries out such modifications must certify that the work has been undertaken according to current “best practices”.

4.1 Checking on delivery

Unless otherwise agreed, the products are carefully packaged in a robust structure in wood and with a sheet of nylon bubble wrap giving protection against knocks and humidity during transport. These are consigned to the freight operator in the best of condition.

We recommend, however, that you to check the packaging on arrival for any signs of damage. If damage has occurred, have it noted on the receipt which must be signed by the driver.

Once the equipment has been unpacked, check that it has not suffered damage. Also check that all the dissembled parts are present.

In the event of damage to the equipment and/or missing parts, bear in mind that the freight operator can only accept claims within 15 days of delivery and that the manufacturer cannot be held responsible for damage incurred to its products during their delivery. We are however, available to assist you in presenting your claim.

In the event of damage do not try to use the equipment and

consult with professionally qualified personnel.

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4. INSTALLATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

4.1.1 List of disassembled parts supplied

Check that all the disassembled parts are included. To help with this,

refer to the following checklist for the parts supplied (Tab. 4.1).

DESCRIPTION

10E

15E

20E

30E

40E

Tray

1 1 1 1 1

Spits

1 2 3 4 6

Central forks

4 8 12

Side forks

2 4 6 8 12

Hook to remove the spits

1 1 1 1 1

Users manual

1 1 1 1 1

Table 4.1 List of the parts supplied together with the rotisserie

The dripping pan is usually positioned at the bottom of the rotisserie in

the working position whilst the other parts are wrapped and placed inside.

Depending on the order and the arrangements that have been made, the

rotisserie can be consigned and packaged in the following three configurations:

- with feet for placing on table or worktop;

- with trestle in stainless steel complete with wheels;

- with warming cabinet.

A plug for the power cable is not supplied together with the other

components.

4.2 Choice of the place of installation the rotisserie

An effective, safe and long lasting functioning of the appliance also

depends on the position in which it is installed. For this reason, it is advisable to carefully consider where to install the equipment before it is delivered.

Install the appliance in a dry and easily accessible place both to facilitate

its use and to carry out cleaning and maintenance. The area around the equipment must be kept clear. It is particularly important to avoid obstructing the cooling outlets located on the sides of the rotisserie oven.

The appliance must be installed at least 10cm from the walls of the room or from other equipment so that the ventilation outlets located on the sides of the rotisserie are not obstructed.

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4. INSTALLATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

When installing the unit give enough clearance for the right door, this swings open from the side of the unit and protrudes beyond the external dimensions of the unit when open (see Fig. 4.1).

Fig. 4.1

Whilst in operation, cooking equipment produces vapour and cooking

smells that compromise the integrity of a healthy working environment.

In the case of electric ovens, even if it is not obligatory, the installation of an extraction fan and hood is recommended to improve conditions in the working environment and to avoid damage to the ceiling of the area where it is housed caused by hot, oily fumes.

If the rotisserie is supplied with feet, it should be placed on a work surface being of a suitable height and strong enough to sustain the weight of the equipment.

If the rotisserie is supplied with a warming cabinet, see the separate instructions for this equipment.

The moving doors of the cooking area are made out of tempered glass and are therefore particularly susceptible to sudden variations in temperature that could cause their breaking into small fragments.

For safety reasons the rotisserie cannot be installed in areas accessible

to the public.

To avoid the glass breaking, do not install the rotisserie in places

where there are drafts or near to doors or windows. Take care when

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4. INSTALLATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

moving the rotisserie from cold to warm areas and vice versa. Make sure that the equipment has come up to room temperature before putting it to use.

A check must be made to ensure that the temperature and relative humidity never exceed the maximum and minimum values indicted in the specifications (see Tab. 3.1) even when the rotisserie or other ovens in the room are functioning.

Exceeding these values especially the temperature or the maximum relative humidity can easily and unexpectedly damage electrical equipment creating hazardous situations.

4.2.1 Specifications for areas housing gas ovens

It is the installer’s responsibility to check that the gas system

of the room in which the oven will be installed is working properly and that the ventilation and aeration conduits of this room function as required for the nominal heat input.

The Manufacturer cannot answer for damage caused by

failure to observe the norms in force for the installation of gas equipment.

During the installation, care must be taken to avoid obstructing the

cooling vents and the air intakes for combustion air built into the oven.

When dealing with gas equipment, the room in which it will be installed must be sufficiently ventilated and aerated. To ensure this, the enclosed area in which it will be housed must have at least two permanent apertures leading directly through its walls leading to the open air.

As an indication, for every kW of power installed, an air renewal rate of

36 m3/h is recommended.

To get a clear idea of the specifications required for the housing location, refer to the norms in force in the country where the installation is being carried out, in particular those prescribed for

4.3 Moving the unit

To move the rotisserie together with the warming cabinet, refer to

the instructions for the cabinet.

To offload and transport the unit while it is packed, a pallet truck or a transpallet lifter with a load capacity at least equal to that of the unit should be used. Insert the forks in the spaces provided at the base of the packing.

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4. INSTALLATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

To offload and transport the unit without packaging, use a forklift truck or

transpallet having a load bearing capacity at least equal to that of the unit.

Introduce the forks from the back or from the front of the space that remains between the surface on which the rotisseries feet rest and the bottom of the rotisserie.

To avoid damage, place protective material between the forks and

the unit.

In all situations, to avoid unpredictable movement, be aware of the

equipment’s centre of mass.

Take care that children do not play with the packaging materials

(e.g., plastic sheeting and Styrofoam): suffocation danger!

4.4 Electrical connection

Before making any connection, check that the specifications of the electrical supply to which the equipment must be connected, correspond to the specifications of the power supply required by the apparatus itself (see Tab. 3-1).

The appliances are supplied with an electric connection with ground/earth cable for connecting the appliance to the power grid according to the supply required (see Tab. 3.1).

In compliance with the norms in force. It is obligatory to connect the

ground/earth cable (yellow-green) to an earthing system with the same dispersion capacity as the appliance itself. The efficiency of this system must be correctly verified according to the norms in force.

The power cable must terminate with a plug to connect to the electrical

switchgear having a corresponding differential magneto thermal switch.

The equipment is not supplied with a power plug.

Data regarding the power supply is given on a plate positioned on the

back of the oven, near the power connection entry point (see Fig. 4.2).

The coupling between plug and socket must be such that the earth conductor is connected first and disconnected last and must have the right dimensions for the rated current (see Table 3.1). Plugs and sockets for

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4. INSTALLATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

industrial use of the type CEE17 are suitable or those which satisfy European norm EN 60309.

The thermal circuit breaker must be calibrated to the total rated current

and the magnetic circuit breaker calibrated to the rated current (In the case of ovens this is only slightly higher than rated current), while the differential mechanism must be calibrated to the 30 mA current (see Table 3.1).

The electrical socket must be easily accessible and must not require

further location after the installation of the equipment. The distance between the equipment and the socket must be sufficient to avoid stretching the power cable.

The power cable must never be trapped under the feet or wheels of

the equipment.

If the Power cable is damaged it must be substituted by

customer support or by a qualified service engineer so as to avoid any risk.

The Manufacturer does not accept responsibility for damage caused by

failure to observe the abovementioned norms.

For the position of the electrical power connections, see Fig. 4.2.

Fig. 4.2 Positioning of electrical connection and plate

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4. INSTALLATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

4.5 Connecting the gas

Before making any type of connection, ensure that the type of gas

and pressure of the supply for which the equipment has been calibrated corresponds to the type and the pressure of the gas that is available. This is indicated on the initial regulation label applied to the identification plate. Should these not correspond, refer to paragraph 8.4 to change the regulation.

Gas appliances have a gas input with a G1/2” conic thread as

indicated in the specifications. The connection to the building’s gas supply

must be made by means of metallic tubing in zinc plated steel or in copper, exposed to view.

The equipment must be connected to the gas mains supply with an easily operated mains tap.

The connection of the tubing to the equipment must be made with a three piece metal joint to facilitate disassembly.

The strength of the gas tightness on the threaded joint must be ensured with materials specifically declared to be suitable by their manufacturer also for methane and GPL gasses.

4.6 Emissions from Cooking Appliances

This oven produces waste gasses classified as type “A” (see

Tab. 3.1): equipment not intended for connection to a chimney or flue or a device for the evacuation of the combustion residue into the open air from the room in which the equipment is installed. The drawing in of combustion air and the expelling of combustion exhaust takes place in the room where the oven is installed.

To install type “A” equipment, rooms in which it is housed must

be aerated and ventilated. They must specifically respect the conditions concerning the flow of air necessary for combustion and aeration of these spaces and for the disposal of combustion residue.

ATTENTION! Proceed with the installation according to those norms in force for this type of oven in the country where it is being carried out. For further information consult these norms.

To find out the nominal heat input of your oven, see Tab 3.1.

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4. INSTALLATION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

When more than one or more cooking units are stacked one on top

of another, to calculate the nominal heat input simply sum the power of each single unit.

The area in which the units will be housed must have at least two

permanent apertures leading directly through its walls into the open air:

- one for the intake of combustion air, ventilating the room;

- the other for disposing of combustion gasses, aerating the room.

The two apertures must be in such a position so as not to create a shortcircuit in the flow of air: preferably they should be at opposite ends of the room, they must not be obstructed and must be protected with grilles.

The necessary aeration can be achieved naturally or by way of the

installation of a forced aeration system depending on the norms in force in

the country where the installation is being made for ovens with a type “A”

exhaust.

Be aware of the total thermal input of the ovens housed in

each room in a situation in which more than one unit is being installed.

The manufacturer cannot answer for damage caused by

ignoring these abovementioned norms as well as the information in this manual.

4.7 Checking before starting work

After completing installation of the unit a series of checks must be

carried out, listed as follows:

- check that the various disassembled parts have been assembled

- check the power cable

- check that the control panel is working

- check the integrity of the jointing for gas supply and exhaust tubes

- check that the apertures for ventilating the room are adequate

- check the rated flow capacity of the oven while it is functioning at the

exit point of the solenoid valve

- if fitted, check that the ventilation hood is working

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5. FUNCTIONING AND USE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

5. FUNCTIONING AND USE

5.1 Preparing the rotisserie for use

If the rotisserie has just been installed or if it has lain idle for a number of days, it needs to be completely cleaned as indicated in chapter 7 before using it for cooking. This is to eliminate residues left over from the manufacturing process and the accumulation of dust or other substances that could contaminate food products.

Before turning the oven on, ensure that glass surfaces are clean and

dry.

5.2 Turning on the spits and rotisserie

The switch activating the motor is located on the left side of the unit. Apart from setting the spits in motion, this switch illuminates to show that

power is being supplied to the oven and that it is effectively turned on.

The knobs for opening the valves that control each burner are on the right side of the rotisserie, corresponding to the position of each spit. To light the gas, position a naked flame near to the burner and rotate the knob in an anticlockwise direction by a ¼ of a turn (Max). To turn off put the knob back to the zero position by turning it in a clockwise direction. To reduce the temperature of the burner to a minimum turn the knob to the minimum position.

5.3 Opening and closing the glass doors

The rotisseries ASADOR 5G,10G, 15G, 20G, 30G e 40G have two vertically hinged doors made out of tempered glass which open on each side. These doors are designed to protect the operator from the heat released whilst the equipment is in use and to protect the food products from being contaminated by external pollutants.

The glass door on the right side protrudes beyond the external

dimensions of the rotisserie(Fig. 4.1).

Avoid banging against the glass, this could cause it to immediately

fracture or it could break later without there being any apparent cause.

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5. FUNCTIONING AND USE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

5.4 Loading and inserting the spits

The spits are provided with forks for keeping chickens in place. Insert a fork from the free end and slide it down to the opposite end so

that the prongs are pointing inwards. Lock it into position using its wing nut.

Insert a chicken, a double fork, another chicken and so on. When a good

number of chickens have been arranged insert a fork and fix it using its wing nut.

Once the spit has been prepared, grasp it by the right end handle,

supporting the left side with the hook, introduce the left end into the square seat of the turning mechanism and rest it on the supporting bush.

Ensure that the dripping tray is positioned at the bottom of the cooking

bay.

5.5 Removing the spits

Attention! When the meat is done, the spits and their handles are at a dangerously high temperature. To avoid burning, protective gloves must be used apart from using the hook provided.

Attention! To avoid burning, this operation must be carried out with

the elements turned off.

To take out a spit, open the doors completely, insert the hook under the left end of the spit, lift the right end and bring it slowly toward the front of the bay with a gradual movement towards the right so as to slip the left end out of the motor axle. Having done this, extract the spit completely from the cooking bay.

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6. SAFETY WARNINGS

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

6. SAFETY WARNINGS

6.1 Avoiding danger and taking responsibility for safety

Read the warnings listed in this chapter carefully. They give

important indications concerning safety.

Never turn the equipment on with the cooking chamber empty and the

glass doors closed.

Check the efficiency of the earthing. Use protective gloves for handling spits and the dripping tray. Do not modify or handle the security systems or the electric circuits. Maintain the security systems of the rotisserie in a good state. The use of the upper part of the rotisserie as a shelf or storage surface

is prohibited.

Do not introduce inflammable materials into the rotisserie or use it to dry

varnishes and solvents.

Do not introduce compounds into the rotisserie that could leave

explosive and/or inflammable mixtures.

It is prohibited to install accessories that do not conform to safety

standards.

Do not use the equipment in an inappropriate way but stick scrupulously

to using it in the way it was intended.

In case off fire do not use liquid but exclusively powdered extinguishing

agents.

Have your equipment regularly inspected by a qualified technician to

guarantee your safety.

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7. CLEANING

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

7. CLEANING

Cleaning should be carried out with the equipment turned off

and at room temperature having taken the precaution of disconnecting the electricity supply.

Weekly maintenance can be carried out by the equipment’s operator given that they observe the safety procedures set out in this manual.

Do not direct jets of water onto the equipment for clearing as these

can penetrate through to and damage the electrical system with the consequent risk of electrocution and the equipment starting up unexpectedly.

Use a vacuum cleaner to generally clean the rotisserie. This should be carried out especially in the cooking bay, with the motors and on the control panel.

To clean the stainless steel or aluminum coated sheet steel cooking chamber and the coated or chromed parts use a soft moistened sponge and if needs be a weak non abrasive detergent. Rinse and dry with a soft clean cloth.

If there is a consistent amount of fat deposited on the surfaces remove it first using a plastic spatula.

It is a good idea to first wash the various removable parts before food residues on them dry and go hard (see Ch. 7.1).

Do not use abrasive tools (abrasive sponges, etc.) because these

will cause the stainless steel and glass parts to become opaque and will, quite quickly, remove the protective layer of aluminum coated sheet steel, at which point it will start to rust.

The tempered glass parts are particularly sensitive to sudden

variations in temperature that can cause them to crack into tiny fragments.

Do not handle glass parts and do not bring them into contact with water until they have cooled down to room temperature.

Do not use detergents containing chlorine.

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7. CLEANING

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

5.2 Cleaning the protection between the burners

Before removing any fixed protection make sure that the equipment

has been unplugged from the supply socket.

This protection can be found between the various burners-element groups and is extractable to facilitate easy cleaning to be carried out according to the instructions below:

- Lift the lower part of the burner protection and bring it into a horizontal position (a, Fig. 7.1);

- Lift the protection from the horizontal position (c, Fig. 7.1); proceed to extracting it smoothly;

- Carry out these actions in reverse order to reinsert the protection.

Fig. 7.1

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8. MAINTENANCE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

8. MAINTENANCE

WARNING! These use and maintenance instructions are intended only for a staff qualified for the installation and maintenance of electrical and gas equipment. Maintenance by other persons may cause damage to the equipment, persons, animals or property.

In the majority of cases it is necessary to remove the fixed guards in

order to carry out repairs and checks. This also renders the voltage cables accessible. Before carrying out any fixed protection, check that the

rotisserie’s feed cable plug is disconnected from the switchboard.

Put the plug in a place where the maintenance operator can easily ascertain that it has been disconnected during all of the work done with the guards removed.

8.1 Removing the fixed side protection

Before removing any fixed protection check that the equipment’s

feed cable plug is disconnected from the switchgear.

To remove each of the fixed side protectors, unscrew the screws that fix

them to the rotisserie.

Reconnect the plug to the power supply socket only after having put back all fixed protection.

8.2 Adjusting the chain

Before removing any fixed protection make sure that the equipment

has been unplugged from the supply socket.

To remove the fixed side protectors, unscrew the four screws that fix

them to the rotisserie.

To regulate the chain, slightly loosen the bolt 1 (Fig. 8.1) and move the

tensor towards the left, (see arrow) fixing it in the appropriate position.

Then go on to tighten the bolt.

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8. MAINTENANCE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

Fig. 8.1

For optimum performance, the chain must have about 1cm of elasticity. An excessively tight chain will put unnecessarily load on the motor.

8.3 Changing the type of gas supply

WARNING! The instructions for the procedure that follows are intended for use by maintenance instructions are intended only for a staff qualified for the installation and maintenance of electrical and gas equipment. Maintenance by other persons may cause damage to the equipment, persons, animals or property.

Ensure that the main gas tap is closed.

1. Extract the security valve knob (3) (Fig. 8.2).

2. Unscrew the screws that fix the cover to the command panel.

3. Completely unscrew the screws (9) and extract the tube (19).

4. Extract part (8). Take out parts (5); (6) and (7).

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8. MAINTENANCE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

5. Unscrew (8) and change the jet (6) with one appropriate for the dimentions for the type of gas (Tab. 3.1). The diameter of the jet is shown on the its side. Do not forger to substitute the gasket with a new one.

6. Follow these instructions in reverse order for reassembly.

7. Repeat the procedure for each burner.

8. Once this operation is finished, check that there are no leaks and close the panel with its screws.

ATTENTION! After changing the gas supply it is necessary to register the burner minimum and show the new gas type in use by substituting the old gas type label with a new one.

Fig. 8.2

8.3.1 Regulating the

1. Remove the knob form the burner valve.

2. Introduce a screwdriver through the hole in the command panel

checking that it is the right type for adjusting the screw (1) (Fig. 8.3).

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8. MAINTENANCE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

Turn it in a clockwise direction to decrease the power or in anticlockwise direction to increase it.

3. When regulation has been completed, put back the knob.

Fig. 8.3

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8. MAINTENANCE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

8.4 Exploded Diagrams

Exploded diagrams of the equipment are shown below with reference to each component making it simpler to find the cause of faults and if necessary to substitute damaged parts.

Fig. 8.4 Structure

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8. MAINTENANCE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

Fig. 8.5 Transmission

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8. MAINTENANCE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

Fig. 8.6 Glass

Fig. 8.7 Spits and forks

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8. MAINTENANCE

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

Fig. 8.8 Fig. 8.8 Spit burner group

8.5 Wiring diagram

Wiring diagram in use with all the Asador G models

Fig. 8.9. Wiring diagram for the connection of 230V -1N -50Hz electric motors

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9. DECOMISSIONING AND DEMOLITION

ASADOR 5G – 10G – 15G – 20G – 30G – 40G

9. DECOMISSIONING AND DEMOLITION

Before proceeding with the decommissioning disconnect the electrical supplies to the equipment and any other connections there may be and then move the modules using suitable means such as: forklift trucks, hoists, and so on.

The ovens are made up of the following materials: stainless steel, coated steel, glass, ceramic material, rock wool and electrical parts. For the purposes of demolition therefore the materials have to be separated in observance with the norms in force in the place where the machine is being dismantled.

In any case, do not dispose of these directly into the environment.

Separate collection. This product must not be disposed of with normal household waste. Local RAEE regulations may provide for separate collection of this kind of product.