Holman UM1854-NAT, UM1854 Installation Manual

®

GAS

CONVEYOR OVEN

MODEL

UM1854-NAT

UM1854-LP

Installation and

Operation

Instructions

2M-Z5649 Rev. K 11/1/07

UM1854

SAFETY SYMBOL

Using any part other than genuine Star factory supplied parts relieves the
manufacturer of all liability.

Star reserves the right to change specifi cations 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 specifi cations contained in this sheet are subject to change
without notice. While Star Manufacturing 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
specifi cations. By using the information provided, the user assumes all risks in
connection with such use.

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

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 faster service.

Model No.

Serial No.

Voltage

Purchase Date

Authorized Service Agent

Reference the listing provided with the unit

or

for an updated listing go to:

Website: www.star-mfg.com
E-mail [e-mail]
Telephone: [phone] Local [phone]

The Star Service Help Desk

Business 8:00 am to 4:30 p.m. Central Standard Time
Hours:

Telephone: [phone] Local [phone]

Fax: [phone] Local [phone]

E-mail [e-mail]

[e-mail]
[e-mail]

Website: www.star-mfg.com

Mailing Address: Star Manufacturing International Inc.

10 Sunnen Drive
St. Louis, MO 63143
U.S.A

2

3

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)

3

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 fi 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 fi le a damage claim. After completing this inspection, fi nish unpacking
the oven. Be sure to remove all paper protection and packing material from the unit prior

to lighting.

CAUTION

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 specifi ed in the appliance manufacturer's
instructions.

For your protection, we recommend a qualifi ed 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 fi 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.

4

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 specifi cations.

2. To unload, uncrate, and install the oven in its proper location and in accordance with this
installation operation manual.

3. T o see that all gas and electric services are connected properly by a qualifi ed 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 verifi cation 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
specifi c 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.

CAUTION

IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE, OR
MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY, OR DEATH. READ
ALL INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SER VICING THIS
EQUIPMENT.

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.

CAUTION
It is required that the oven be placed under a ventilation hood to provide for
adequate air supply and ventilation.

CAUTION
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.

CAUTION

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.

CAUTION
The oven is to be operated only on the type of gas and electricity shown on the
specifi cation plate. The burner will not operate and gas will not fl ow through the
burner without electric power.

5

INSTALLATION INFORMATION

THE INST ALLATION INSTRUCTIONS CONT AINED HEREIN ARE FOR THE USE OF
QUALIFIED INSTALLATION AND SERVICE PERSONNEL ONL Y . INSTALLA TION OR
SERVICE BY OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE
TO THE OVEN AND/OR INJURY TO THE OPERATOR.

Qualifi ed installation personnel are individuals, a fi 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.

Qualifi ed 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 fi 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 suffi cient fl 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, fl ammable
liquids, and solvents.

3. Do not place the oven on a curb base or seal to a wall. This will restrict the fl 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.

6

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 HV AC 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 effi ciency 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 HV AC system to avoid a negative pressure condition. This will vary

with hoods from various manufacturers.

CAUTION
Prevent airfl ow 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 specifi cation.
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.

7

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 fl 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-NFP A 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.

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.

CAUTION

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 shut-off 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.

8

WARNING: To prevent damage to the control valve regulator during the initial
turn-on of gas, it is very important to open the manual shut-off valve very slowly .
After the initial gas turn-on, the manual shut-off valve must remain open except
during pressure testing as outlined in the above steps or when necessary during

service maintenance.

STACKING INSTRUCTIONS

The following instructions should be followed
when stacking more than one unit.

Single Oven (or Bottom) Cart Install:

1. Remove door, conveyor, and finger
assemblies.

2. Unbolt unit from shipping crate (2 bolts).

3. Turn unit on front as shown.

4. Slide legs into stand shelf and thread legs into
bottom of oven.

5. Install casters into bottom of legs. Place casters
with brakes to the front.

6. Position shelf as desired and fasten to legs.

7. CAREFULLY lift oven upright.

Stacked Oven Install Preparation:

1. Remove door, conveyor, and finger
assemblies.

2. Unbolt unit from shipping crate (4 bolts).

3. Turn unit on front as shown.

4. Remove top of lower oven (4 screws total, 2
each front and rear) and bolt to stacked oven
base using 5/8 - 11 bolts (4 each, included).

5. Place top oven on lower unit and re-attach with
screws for top of lower oven.

6. Use restraint on lowest oven to prevent any
high loads that could tip the oven stack.

9

RESTRAINT REQUIREMENT

1. The installation shall be made with a gas
connector that complies with local codes for
connectors for movable gas appliances and a
quick-disconnect device that complies with local
codes for such devices in use with gas fuel.

2. The installation of the restraint must limit the
movement of the oven(s) without depending on
the connector, the quick disconnect device, or
associated piping to limit the oven movement.

3. If the restraint must be disconnected during
maintenance or cleaning, it must be reconnected
after the oven has been returned to its originally
installed position.

OPERATING INSTRUCTIONS

DO NOT A TTEMPT T O OPERA TE THE OVEN until
connection of utility service and installation has been
fully inspected (start-up check-out) by an authorized
service technician or a Star Service Technician in
order to assure the oven is properly installed and in
working order. The warranty becomes effective

upon verifi cation of proper installation.

HOLLOW WALL STUD
OR MASONRY WALL

A

C

B

CAUTION

DO NOT WORK AROUND THE CONVEYOR
BELT WITH LONG HAIR, LOOSE CLOTHING,
OR DANGLING JEWELRY. GETTING
CAUGHT IN THE BELT COULD RESULT IN
DISMEMBERMENT OR FATAL INJURY.

Unless specifi ed otherwise, conveyor travel is
factory set for left to right operation when facing the
front of the oven. If a direction change is required,
refer to "DISPLAY INFORMATION," section 3 for
instructions on how to program the controller for a
direction change. In addition, the conveyor belt must
be changed to travel in the new direction.

SAFETY OPERATING INSTRUCTIONS

The information contained in this section is provided
for the use of qualifi ed operating personnel. Qualifi ed
operating personnel are those who have carefully
read the information contained in this manual, are
familiar with the functions of the oven and/or have
had previous experience with the operation of the
equipment described. Adherence to the procedures
recommended herein will assure the achievement
of optimum performance and long, trouble-free
service.

10

Please take time to read the following safety
operating instructions. They are the key to the
successful operation of your Ultra-Max Conveyor

Oven.

SAFETY TIPS

For your safety, read before operating.

If you smell gas:

1. DO NOT try to light any appliance.

2. DO NOT touch any electrical switches.

3. Use an exterior phone to call your gas supplier
immediately.

4. If you cannot reach your gas supplier, call the
fi re department.

In the event of a power failure:

1. Turn all switches off.

2. DO NOT attempt to operate the oven until the
power is restored.

NOTE: In the event of a shut-down of any
kind, allow a fi ve (5) minute shut-off period
before attempting to restart the oven.

To adjust the time and temperature:

1. Press the DOWN and UP arrows ( ) at
the same time. Hold for four seconds until the
TIME display goes blank.

2. Press the ENTER button (

) to switch between

TIME and TEMPERATURE.

3. Press the UP arrow (
DOWN arrow (

) to decrease the TIME or

) to increase or the

TEMPERATURE. Hold either button down for
faster display changes.

4. After fi ve seconds, the new numbers will be saved
and the oven will display the new settings.

To turn the oven off:

1. Push the power switch to "OFF." The oven is
equipped with a cool-down feature for motor
shaft and bearing protection. This enables the
blower motor(s) to run regardless of the controller
status. The blower(s) continue to run until the
oven cools to a safe temperature.

SWITCH CUTOUT

General Safety Tips:

1. DO NOT use tools to turn off the gas control. If
the gas cannot be turned off manually do not try
to repair it. Call a qualifi ed service technician.

2. If the oven needs to be moved for any reason,
the gas must be turned off and disconnected
from the unit before moving the restraint cable.
Reconnect the restraint after the oven has been
returned to its original location.

3. DO NOT remove the control box cover unless
the oven is unplugged.

OPERATION
To turn the oven on:

1. Push the power switch to "ON."

2. If the burner does not light in one minute, push
the power switch to the "OFF" position and wait
fi ve minutes.

3. After fi ve minutes, retry.

To Start:

Push power switch "ON."
If burner does not light in one minute

push the power switch to the "OFF"
position and wait five minutes.

After five minutes, retry.
Adjusting TIME and TEMPERATURE:

1) Press the up and down buttons
( ) at the same time, hold for four

seconds until TIME display is blank.

2) Press the enter button ( ) to
switch between TIME and
TEMPERATURE.

3) Press the up button ( ) to increase
or the down button ( ) to decrease

TIME or TEMPERATURE. Hold
button down for faster display
changes.

4) After five seconds, the new numbers
will be saved and the oven will display

new settings.

ON / MARCHE

OFF / ARRÊTE

Pour Commencer:
Poussez le commutateur de puissance à

"MARCHE."
Si le brûleur n'allume pas en une minute,

poussée le commutateur de puissance dans
la position de "ARRÊTE" et attend 5 minutes.

Après cinq minutes, nouvelle tentative.
Ajustement du TEMPS et de la

TEMPÉRATURE:

1) Tenez "vers le haut" et "vers le bas"
boutonne ( ) en même temps. Tenez

les boutons pendant quatre secondes

jusqu'à ce que l'affichage de la

TEMPS soit blanc.

2) Appuyez sur le bouton de "entrée" ( )
pour commuter entre le TEMPS et la

TEMPÉRATURE.

3) Tenez "vers le haut" bouton ( ) pour
augmenter ou "vers le bas" boutonnez ( )

pour diminution de le TEMPS ou
TEMPÉRATURE. Maintenez le bouton pour

des changements plus rapides.

4) Après cinq secondes, les nouveaux

nombres seront sauvés et le four montrera

de nouveaux arrangements.

11

IL1050

DISPLAY INFORMATION

When operating the oven, there are different
levels of access:

1. Store Level - General employees would know
these functions and how to change them.
While the oven is running, enter this mode by

holding the DOWN and UP arrows (
simultaneously for four seconds. The TIME
display goes blank and the TEMP setpoint is
displayed. Adjust with the DOWN or UP arrows.

The ENTER button (
and TEMP . The parameter that can be adjusted
is displayed, the other is blank. When TIME
and TEMP are adjusted as needed, wait fi ve
seconds and SA VE is displayed. The values are
accepted and the controller begins controlling
to these new values. The conveyor continues
to operate at the same speed until a new value
is accepted. The temperature control output
should be OFF during changes.

2. Manager Level - This is a lock so that TIME
and TEMP cannot be changed even at the
Store Level. While the oven is running, enter
this mode by holding the DOWN and UP arrows
simultaneously for 4 seconds. The TIME display
goes blank and the TEMP setpoint is displayed.
Release the UP arrow and continue to hold the
DOWN arrow for an additional 4 seconds. The
TEMP display shows LOC as the TIME display
shows nO, which indicates that the TIME/TEMP
parameters can be changed.

) toggles between TIME

after reaching the STORE level. yES indicates

that the parameters cannot be changed even
after entering the STORE level. The LOC setting

can be toggled using the ENTER button (

ADDITIONAL FUNCTIONS

The conveyor belt direction and the temperature

)

display can be changed on the conveyor oven by
a qualifi ed technician. T o change the belt direction,
the technician must reverse the motor direction and
rotate the conveyor belt for proper oven function. A
technician can also change the temperature display
from Fahrenheit to Celsius. These changes can be
made by the technician during the start-up/check-

out or at a later date.

ERROR CODES

Error codes will display as fl ashing text messages
for diagnostic purposes. Any temperature or
thermocouple error should turn the temperature
output OFF and leave the conveyor running at
the same speed. The belt error should turn the
temperature output OFF. The speed error should
display when the motor is unable to settle at the
chosen speed. This might occur if a fast speed is
chosen that the motor is unable to spin fast enough
to achieve. The speed signal output will remain the
same but the display will fl ash the error message.

).

12

BAKE TIME VERSUS TEMPERATURE

1. Bake time is actually conveyor speed and is defi ned
as the time the product is actually in the oven. This
is measured by noting the time when the leading
edge of the product enters the oven and the time
the leading edge of the product leaves the oven.
This is adjusted by using the conveyor speed
controller.

2. Bake temperature is adjusted by changing the
setpoint of the temperature controller to the desired
bake temperature. When the oven reaches the
desired temperature, the red dot in the lower right
corner of the temperature display will turn off and
on as the controller maintains the temperature.

3. When establishing a bake time and temperature
for a given product, the general rule shall be as
the bake time increases the bake temperature
decreases and the reverse is also true; increase
temperature, decrease time. However, there are
limits to the above rule. Going to extremes will result
in a burnt exterior and raw interior or it will result
in a very light color but over-baked product.

4. Once a good bake has been established, the fi ne
adjustments should be made by holding either
the bake time or bake temperature constant, then
varying the other.

CONVEYOR SPEED

Bake Time (Conveyor Speed) - As stated previously,
bake time (conveyor speed) is defi ned as the amount
of time elapsed between the time the leading edge of
the product enters the oven and the leading edge of
the product exits the oven. Bake time is controlled by
adjusting the digital speed controller. The setting on
the control panel indicates the actual bake time.

Bake time will be the same for any size product.

TIME OF DELIVERY

The time of delivery is the amount of elapsed time
between the period when the leading edge of the
product enters the oven and the trailing edge of the
product is fully discharged and is ready to be delivered

to the customer.

Time of delivery changes if the product size
changes.

Tip: Train yourself not to pull the product out of the

oven when the leading edge comes out. Always wait
until the entire product is out - the product needs this
time to fully bake.

36 (DELIVERY)

28 (BAKE)

6:00 (BAKE)

7:43 (DELIVERY)

44 (DELIVERY)

9:26 (DELIVERY)

BAKE vs. DELIVERY TIME

Time to Delivery changes with product

Bake Time remains constant

but

at a steady conveyor speed.

13

MAINTENANCE INSTRUCTIONS

CAUTION

DISCONNECT THE POWER SUPPLY BEFORE SERVICING OR CLEANING THIS
OVEN. SAFEGUARD THE POWER SO IT CANNOT BE ACCIDENT ALLY RESTORED.
FAILURE TO DO SO COULD RESULT IN DISMEMBERMENT, ELECTROCUTION,
OR FATAL INJURY. THERE IS MORE THAN ONE POWER SUPPLY CONNECTION
POINT WHEN OVENS ARE ST ACKED, SO MAKE SURE THA T ALL SWITCHES ARE
IN THE OFF POSITION BEFORE CLEANING OR MAINTENANCE.

No electrical components should be subjected to moisture. It is therefore important that the
oven is wiped down carefully. NEVER throw buckets of water over the oven or subject it to
pressure washing from a hose or a pressure spray. If water or other liquid is spilled on the
oven, make sure that none of it has entered the control box area before switching the oven
ON. If in doubt, call your service company.

CAUTION

Adhere to the following warnings when cleaning or maintaining your gas conveyor oven:

1. The oven must be cool. Do not use power cleaning equipment, steel wool, or wire brushes
on stainless steel surfaces.

2. Do not use a caustic or an alkaline base cleaner on the interior of the oven. This will ruin
the aluminized fi nish of the oven interior.

3. When using cleaning solutions, be sure they meet local and national health standards.

CAUTION

If the gas oven needs to be moved, the gas must be turned off and disconnected
from the unit before moving the restraint. Reconnect the restraint after the oven
has been returned to its original location.

Follow this recommended cleaning schedule for proper oven performance:

DAILY

1. Clean the conveyor belt using a nylon brush. Allow any foreign material to drop into the
crumb pans.

2. Empty and clean the crumb pans. Use a hot water and detergent mix.
Rinse with clean water.

EVERY MONTH

1. Brush and clean the guard on the motor cooling fan.

EVERY THREE MONTHS

1. Unplug the oven and disconnect gas connections.

2. Remove the crumb pans.

3. Remove the conveyor assembly.

4. Unlatch and remove the front door. Remove all internal airfl ow components.

5. Clean the oven interior with an appropriate oven cleaner.

6. Clean the conveyor assembly, crumb pans, and other removable components. Wash in
a hot water, detergent mix and rinse with clean water. For diffi cult cleaning areas, use a
heavy-duty de-greaser or oven cleaner.

7. Move the oven and clean under it. Be careful not to damage the oven's gas hose or electrical
cords when moving.

8. Reassemble the oven.

EVERY TWELVE MONTHS

A factory authorized service person should:

1. Open and clean the inside of the control box.

2. Check and tighten all electrical components.

If maintenance is required, contact your local service company, a factory representative,
or Star Manufacturing.

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