Holman UM1854-NATCE Operators Manual

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GAS CONVEYOR OVEN

MODEL

UM1854-NATCE

Installation and

Operation

Instructions

2M-Z6832 Rev. i 8/25/2011

UM1854

SAFETY SYMBOL

These symbols are intended to alert the user to the presence of important operating and maintenance instructions in the manual accompanying the appliance.

RETAIN THIS MANUAL FOR FUTURE REFERENCE

NOTICE

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

Star reserves the right to change 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.

MAINTENANCE AND REPAIRS

Contact your local dealer for service or required maintenance. Please record the model number, serial number, voltage and purchase date in the area below and have it ready when you call to ensure a faster

service.

Model No.

Serial No.

Voltage

Purchase Date

SPECIFICATIONS

UM1854-NATCE

Gas Rating/Connection: 11.72kW (40,000 BTU/hr), 1/2" BSP female pipe connection
	Country:	AT, DK, FI, IE, HU, PT	NL	LU, DE	BE, FR
		ES, SE, GB, IT, CH, CR
	Gas Category:	I2H	I2L	I2E	12E+
	Pressure (mBar):	G20@20	G25@25	G20@20	G20@20/25
Electrical Supply:	220-240v, single phase, 1.2A (max), 50Hz

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)

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, arrangementsshouldbemadetofileaclaimagainstthe 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 tofileadamageclaim. Aftercompletingthisinspection, finishunpackingtheoven. Besuretoremoveallpaper 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 "ANSI Z223.1 - LATESTEDITION"ANDALLLOCAL GAS COMPANY RULES AND REGULATIONS.

IN CANADA INSTALLATION SHALL BE IN ACCORDANCE WITH THE CURRENT CAN/CGAB149.1 NATURAL GAS INSTALLATION CODE OR CAN/CGA-B149.2PROPANEINSTALLATIONCODE 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 eitherANSI 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 specified in the appliance manufacturer's instructions.

Foryourprotection,werecommendaqualified installing agency install this appliance in accordance with the rules in force within the country of destination. They should be familiar with gas installations and your local gas requirements. In any case, your gas companyshouldbecalledtoapprovethefinal installation.

This appliance, its pressure regulator, and its individual shutoff valve must be disconnected from the gas supply pipingsystem duringanypressuretestingofthatsystem 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.

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 specifications.

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

3.To see that all gas and electric services are connected properly by a qualified installer of your choice. All such connections must be in accordance with applicable code requirements.

4.To arrange for inspection and operation checkout by an authorized service technician. The warranty becomes effective upon verification 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 specific 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

Adequate clearance for air openings to the combustion control chamber on the right side of the oven is required. Donotobstructtheventilation holes inthecontrol 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 specification plate. The burner will not operate and gas will not flow through the burner without electric power.

CAUTION

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

CAUTION

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.

INSTALLATION INFORMATION

THE INSTALLATION INSTRUCTIONS

CONTAINED HEREIN ARE FOR THE USE OF

QUALIFIED INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR

SERVICE BY OTHER THAN QUALIFIED PERSONNELMAYRESULTIN DAMAGETOTHE OVEN AND/OR INJURY TO THE OPERATOR.

Qualified installation personnel are individuals, a firm, 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.

Qualifiedinstallationpersonnelmustbeexperiencedin 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 first 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 bemaintainedtoprovideasufficientflowofcombustion and ventilation air. Follow these guidelines:

1.Place the oven in an area that is free of drafts.

2.Keeptheovenareafreeandclearofallcombustibles such as paper, cardboard, flammable liquids, and solvents.

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

VENTILATION

A VENT IS REQUIRED: Local codes prevail. These are the "authority having jurisdiction" as stated by the National Fire Protection Association, Inc. in NFPA 96-Latest Edition. For further ventilation information

see below.

A ventilation hood is required to remove heat and cooking odors. For gas ovens, a ventilation hood is also required to remove the products of combustion. The hood and HVAC installation must meet local codes to gain approval by the authority having jurisdiction. Requirements may vary throughout the country depending on the location by city, county, and state. Obtain information from the authority having jurisdiction to determine the requirements for your installation. Obtain information and review copies of codes or documents that will be used to inspect and approve your installation. Your ventilation hood supplier and HVAC contractor should be contacted to provide guidance. A properly engineered and installed ventilation hood and HVAC system will expedite approval and reduce oven maintenance costs. Proper ventilation is the

responsibility of the oven's owner.

The ventilation hood must operate in harmony with the building HVAC system. It typically requires between

750and2500CFMexhaust. (Theefficiencyofvarious hood designs makes it necessary to specify such a wide range of ventilator CFM.) Make-up air must be supplied by either a hood design or the HVAC system to avoid a negative pressure condition. This will vary

with hoods from various manufacturers.

CAUTION

Preventairflowthroughthecookingtunnel. 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 specification. 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.

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" BSP 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" flexible 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 IEC codes, manufacturer's installation instructions, and applicable local municipal building codes.

PRESSURE REGULATION AND TESTING

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 the 9mm test port on the rear 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 NFPA54/ANSI Z223.1

- Latest Edition.

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. It must regulate pressure to 11" water column (27.1 mBar) maximum.

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 (4 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.

HOLLOW WALL STUD

OR MASONRY WALL

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.

CAUTION

DO NOT WORK AROUND THE CONVEYOR BELTWITHLONGHAIR,LOOSECLOTHING,OR DANGLING JEWELRY. GETTING CAUGHT IN THEBELTCOULDRESULTINDISMEMBERMENT OR FATAL INJURY.

Unless specified 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.

OPERATING INSTRUCTIONS

DO NOT ATTEMPT TO OPERATE THE OVEN until connection of utility service and installation has been fully inspected (start-up check-out) by an authorized service technician or your dealer/distributor in order to assure the oven is properly installed and in working order. The warranty becomes effective upon

verification of proper installation.

SAFETY OPERATING INSTRUCTIONS

The information contained in this section is provided for the use of qualified operating personnel. Qualified 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.

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 fire department.

In the event of a power failure:

1.Turn all switches off.

2.DO NOTattempt to operate the oven until the power is restored.

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 () to increase or the DOWN arrow () to decrease the TIME or TEMPERATURE. Hold either button down for faster display changes.

4.After five 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

NOTE: Intheeventofa shut-downofanykind,allow

a five (5) minute shut-off period before attempting

to restart the oven.

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 qualified 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 theoven 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 five minutes.

3.After five 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.

IL1050

DISPLAY INFORMATION

When operating the oven, there are three 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 () toggles between TIME and TEMP. The parameter that can be adjusted is displayed, the other is blank. When TIME and TEMP are adjusted as needed, wait five seconds and SAVE 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

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 qualified technician. To 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 flashing 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 flash the error message.

BAKE TIME VERSUS TEMPERATURE

1.Baketimeisactuallyconveyorspeedandisdefined 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 totheabove rule. Going toextremes 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 fine 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 defined 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.

44 (DELIVERY)

36 (DELIVERY)

28 (BAKE)

6:00 (BAKE)

7:43 (DELIVERY)

9:26 (DELIVERY)

BAKE vs. DELIVERY TIME

Time to Delivery changes with product but Bake Time remains constant

at a steady conveyor speed.

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