Duke E101-E User Manual

"E"Series

ELECTRIC CONVECTION OVEN

Installation, Operation, Parts

& Maintenance Manual

DUKE MANUFACTURING CO.

2305 N. Broadway • St. Louis, MO 63102

800.735.3853 • 314.231.1130 • 314.231.5074 Fax
www.dukemfg.com

153431K

INDEX

PAGE

"E" Series Electric Specification 3

Installation Instructions

A. Qualified Personnel 4

B. Delivery & Inspection 4
C. Location of Oven 4
D. Electrical Connections 5

E. Ventilation 5

F. Oven Assembly 5
G Adjustments Associated with Installation 6

Operating Instructions

A. Oven Controls 7
B. General Guidelines for Operation 8

C. Suggested Times & Temperatures 9
D. Cleaning the Oven 10

Maintenance Instructions

A. Adjustments 10
B. Door Switch Adjustment 10

C. Thermostat Calibration 11

Repair Parts List 12

Double Stacked Ovens 13

Wiring Diagram 14-15

Please supply the ID Number and the Serial Number when ordering replacement

parts or requesting service.

We recommend service by Duke Authorized Service Agencies during and after

the warranty period.

2

POST IN A PROMINENT LOCATION

the event the user smells gas. This information shall be obtained by consulting

the local gas supplier.

FOR YOUR SAFETY:

Do not store gasoline or other flammable vapors or liquids in the vicinity of this or

any other appliance.

instructions to be followed in

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.

WARNING:

“E” SERIES ELECTRIC CONVECTION OVEN

Electrical Specifications

TOTAL KW VOLTS 1 PHASE 3 PHASE

10 KW 208 53 31

10 KW 240 46 27

10 KW 220/380 20

10 KW 240/415 18

10 KW 480 14

3

INSTALLATION INSTRUCTIONS:

A. Qualified Personnel

These installation instructions 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.

Qualified installation personnel are those individuals,
firms, companies or corporations which either in
person or through an agent are engaged in and
responsible for:

• The installation of electrical wiring from the
electric meter, main control box or service outlet
to the electrical appliance. Qualified installation
personnel must be familiar with all precautions
required and have complied with all
requirements of state and local authorities having
jurisdiction. See: National Electrical Code,
ANSI/NFPA70-1990.

B. Delivery and Inspection

Duke Manufacturing Co. does everything within its
power to insure you received your oven in good
condition. They are strapped down on heavy wooden
skids and surrounded by heavy "tri-wall" cartons to
prevent shipping damage. They have all been carefully
inspected before they were packaged and consigned to
the carrier.

Upon delivery of your Duke oven:

• Look over the shipping container, carefully
noting any exterior damage on the delivery
receipt which must also be signed by the driver/
delivery person.

• Uncrate and check for any damage which was not
evident on the outside of the shipping container.
This is called concealed damage. The carrier
must be notified within fifteen (15) days of the
delivery of the oven and the carton, skid and all
packaging materials must be retained for
inspection.

Duke Manufacturing Co. cannot assume liability for
loss or damage suffered in transit. The carrier assumes
full responsibility for delivery in good order when the

shipment was accepted. However, we are prepared to
assist you in filing your claim.

C. Location of the Oven

Proper planning and placement of the oven will give
you the best results in terms of long term user
convenience and satisfactory performance. We urge
you to give adequate thought in the placement of your
oven prior to its arrival.

• The oven should be placed in an area which is
free from drafts and accessible for proper
operation and servicing.

• The area around the oven must be kept clear of
combustible materials. A minimum clearance of:

Combustible

RIGHT SIDE

LEFT SIDE

REAR
FLOOR

must be maintained between the oven and any
combustible or non-combustible surface

It is also improtant not to obstruct the natural flow of
ventilation air if the oven is to operate properly. This
oven should not be installed on a curb base or sealed
to the wall. Either condition can restrict the flow of air
to or prevent proper ventilation of the blower motor.
The blower motor has a thermal protection device
which will trip because of excessive ambient
temperatures at the back of the oven. Theis condition
should be corrected immediately to avoid damaging
the oven permanently.

Before making any connections to the oven, heck the
rating plate to be sure the oven specifications concur
with the voltage and phase to be supplied to the oven

The rating plate is located behind the lower front
panel. To access, loosen the four screws below the
doors, and pull the panel outward.

The plate bearing the oven’s serial number is located
on the right of the oven, below the control panel.

Non-

Combustible
1" 0”
1" 0”
3" 3”
8" 8”

4

D. Electrical Connections

Your oven is supplied for connection to a 208, 240 or
480 volt grounded circuit. The electric motor, oven
lights, indicator lights and control circuits are connected
internally and require no seconday power supply

Before making any connections to these units, check
the rating plate to assure that the voltage and phase of
the oven is compatible with the electrical supply. When
installing, all ovens must be electrically grounded in
accordance with local codes, or in the absence of local
codes, with the National Electrical Code, ANSI/NSPA
70-1990 (in Canada - CSA Std. C-22.1). Wiring
diagrams are located in the control compartment area of
the oven and at the back of the oven. Standard wiring
schematics are also provided with this manual.

NOTE TO ELECTRICAL INSPECTOR:

Inspection of electrical connection should be
accomplished by the removal of the lower finishing
piece. This is done by loosing the four screws
located in the door opening under the doors.

E. Ventilation

Proper ventilation is very important for the proper
function of your oven. A good ventilation system will
allow the oven to function properly as well as remove
unwanted vapors. Not venting the ovens properly can
result in unsatisfactory baking results as well as the
possibility of damaging your oven. To keep your
warranty in force, a proper ventilation system must be
employed.

Cooking Equipment, NFPA-96-1980".

F. Oven Assembly

Before assembling and installing the oven, please check
to make sure that all necessary parts are present. In
addition to the oven itself, there will also be legs, feet or
casters, the vent guard, (for double sectons, retaining
clips vent riser) and miscellaneous hadware. Please
check the interior of all oven sections for the parts
needed to assemble and install your oven(s).

Leg Attachment

• Once the oven has been removed from the
carton, lay it on its left side (the side without the
controls), hold the leg and align with the
threaded holes in the front comer of the bottom
of the oven. Carefully start the threads of the
comer leg bolt (5/16"-18 X 1/2"), avoid cross
threading.

• Align the leg plate holes in each leg with those
in the comers of the oven bottom and secure
using two 5/ 16"-18 x 1/2" bolts. Tighten all
bolts firmly. Repeat this procedure for all legs.

• Raise the oven up on its legs.

Level the oven by turning the adjustable feet in or out as
needed.

Caster Installation

• Casters are available as an option for both the
single and double oven sections.

Venting to a Canopy Exhaust Hood

The best way to vent your oven is by placing it under a
properly designed mechanically driven exhaust hood.
The hood should be sized so the equipment which it is
designed to ventilate fits underneath with a minimum
six (6) inch (152 mm) overhang on all sides not
adjacent to a wall. The distance from the floor to the
lower edge of the canopy should not exceed seven (7)
feet (2.2 m).

The hood should have adequate capacity and provide a
sufficient supply of make up air. Ventilation hoods
come in many sizes and capacities. Hood capacity is
expressed in cubic feet per minute (CFM). The total
make-up and exhaust air required for the canopy hood
should be about 22 CFM per oven section. Information
for the proper construction and installation of
ventilating hoods may be obtained from the "Standard
for the Installation of Equipment for the Removal of
Smoke and Grease-Laden Vapors from Commercial

• The installation of casters requires the removal
of the adjustable feet from the legs. This is done
by placing the bit of a large screwdriver against
the lip of the foot and rapping the screwdriver to
drive the foot out of the leg. The caster is then
inserted fully into the opening where the foot
came out and the locking nut tightened to expand
the compression sleeve of the caster.

NOTE: The casters with locking brakes are best
mounted on the front side of the oven for easier
access.

If you plan to use casters, a fixed reatrant of the
proper length is recommended to eliminate strain on
the connecting wire. If the oven is revoed from its
normal position, the restraint must then be
reattached when returned.

5