Market Forge 8192 Installation Manual

8100 & 8300 SERIES

FULL SIZE GAS CONVECTION OVENS

INSTALLATION - OPERATION - MAINTENANCE

MODELS

 8100 - single standard depth oven
 8192 - double standard depth oven
 8300 - single bakery depth oven
 8392 - double bakery depth oven

44 Lakeside Avenue, Burlington, Vermont 05401 USA

Telephone: [phone] Fax: [phone]

www.mi.com PN 14-0398 Rev A (9/14)

© 2014 - Market Forge Industries Inc.

Your Service Agency’s Address:

Model

Serial number

Oven installed by

Installation checked by

IMPORTANT

TABLE OF CONTENTS

WARNING: Improper installa­tion, adjustment, alternation,
service or maintenance can
cause property damage, in­jury or death. Read the instal­lation, operation and mainte­nance instructions thoroughly
before installing or servicing
this equipment.

INSTRUCTIONS TO BE FOL­LOWED IN THE EVENT THE
USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LO­CATION. This information may
be obtained by contacting your
local gas supplier.

FOR YOUR SAFETY

Do not store or use gasoline or
other ammable vapors or liq­uids in the vicinity of this or any
other appliance.

INSTALLATION

Introduction .............................................................. 2

Oven Location ........................................................... 3

Service Connections ..................................................... 4

Electric and Gas Connections ............................................. 6

Assembly to Legs or Stand................................................ 7

Stacking the Ovens ...................................................... 9

Start Up ................................................................ 10

OPERATION

Control Panel ........................................................... 11

MAINTENANCE

Cleaning ............................................................... 12

The information contained in this
manual is important for the prop­er installation, use, and mainte­nance of this oven. Adherence
to these procedures and instruc­tions will result in satisfactory
baking results and long, trou­ble free service. Please read
this manual carefully and retain
it for future reference.

ERRORS: Descriptive, typo­graphic or pictorial errors are
subject to correction. Speci­cations are subject to change
without notice.

Introduction

IMPORTANT INFORMATION

Safe and satisfactory operation of your equipment de­pends on proper installation. Installation must conform
with local codes, or in the absence of local codes, the Na­tional Fuel Gas Code, (ANSI Z-223.1 Latest Edition). In
Canada installation should conform to installation codes

for gas burning appliances and equipment standard

(CAN1-B149.1 Natural Gas) or (CAN1-B149.2 Propane
Gas).

Electrical wiring from the Electric Meter, main control box
or service outlet to appliance must be electrically ground­ed in accordance with local codes or, in the absence of
local codes, the National Electric Code (ANSI/NFPA 70
Current). In Canada wiring should conform with Canadian
Electrical Code (CSA-C22.1).

SHIPPING DAMAGE CLAIM PROCEDURE

The equipment is crafted and inspected carefully by

skilled personnel before leaving the factory. The trans­portation company assumes full responsibility for safe

delivery upon acceptance of this equipment. If shipment

arrives damaged:

Visible loss or damage:

Note the damage or loss on freight bill or express delivery
and signed by the person making the delivery.

File claim for damages immediately:

Regardless of the extent of damages.

Concealed loss or damage:

If damage is noticed after unpacking, notify the transpor-

tation company immediately and le a “Concealed Dam­age” claim with them. This should be done within fteen

(15) days from the date delivered. Retain container for
inspection.

SERVICE

Installation of the equipment should be performed by
qualied, certied, licensed and/or authorized personnel

who are familiar with and experienced in state/local instal­lation codes.

Operation of the equipment should be performed by quali­ed and authorized personnel who have read this manual
and are familiar with the functions of the equipment.

Service of the equipment should be performed by quali­ed personnel who are knowledgeable with Market Forge
cooking equipment.

INSTALLATION

2

Oven Location

AIR SUPPLY AND VENTILATION

The area in front of, around and above the appliance must

be kept clear to avoid any obstruction of the ow of com­bustion and ventilation air. Adequate clearance must be

maintained at all times in front and at the sides of the ap­pliances for servicing and proper operation.

Means must be provided for any commercial, heavy-duty
cooking appliance to exhaust combustion waste products
to the outside of the building. Usual practice is to place
the unit under an exhaust hood. Filters and drip troughs
should be part of any industrial hood. Consult local codes
before constructing and installing a hood.

Strong exhaust fans in this hood or in the overall air con­ditioning system can produce a slight vacuum in the room
and/or cause air drafts, either of which can interfere with
pilot or burner performance and can also be hard to diag­nose. Air movement should be checked during installa­tion; if pilot or burner outage problems persist, make-up

air openings or bafes may have to be provided in the

room.

LOCATION

DO NOT MOUNT oven on a curb base. Use legs/cast-

ers provided. Adequate air space at the bottom and rear

of the unit must be provided for proper venting of blower
motor. DO NOT USE door to lift or move oven!!! All ov­ens must be installed on leg assembly or casters shipped
with the unit. The leg/stand assembly parts or casters are
shipped separately.

LEVELING

A carpenter’s spirit level should be placed on the oven’s
center baking rack and the unit leveled both front-to-back
and side-to-side. If it is not level, cakes, casseroles, and

any other liquid or semi-liquid batter will not bake evenly,

burner combustion may be erratic, and the unit will not

function efciently.

If the oor is relatively smooth and level, the unit may be

further leveled with adjustment in the foot of the leg. Units
with casters must be leveled with shims. A unit will prob­ably not return to the same position after being moved,

requiring re-leveling after each and every move.

RATING PLATE

The rating plate is located in front of the oven below the
oven section. Information on this plate includes the mod­el, and serial number, BTU / hour input of the burners, op­erating gas pressure in inches WC, and whether the ap-

pliance is oriced for Natural or Propane gas. Pilot lighting

instructions are also located in the same area.

WARNING

UNIT MUST BE CONNECTED ONLY TO THE
TYPE OF GAS IDENTIFIED ON THE RATING
PLATE!

CLEARANCE

When installing ovens against combustible surfaces (rear

or side walls) 6” (152mm) clearance is required. When

installing ovens against non-combustible surfaces (rear

or side walls) 0” clearance is required.

3

INSTALLATION