Nu-Vu UB-E3-9 Installation Manual

NU·VU

For NU–VU® Models:

UB–E3/9
UB–E4/8

UB–E4T

®

FOOD SERVICE SYSTEMS

OWNER'S
MANUAL

Revised:
10 January 2007

MENOMINEE, MICHIGAN 49858
[phone]

UB–E3/9, UB–E4/8
& UB–E4T

TABLE OF CONTENTS

ABOUT YOUR NU–VU® EQUIPMENT ...................................................... 1

WARRANTY ................................................................................................. 5

RECEIPT AND INSTALLATION .................................................................. 9

START–UP ................................................................................................... 14

OPERATING INSTRUCTIONS ................................................................... 18

MAINTENANCE AND CLEANING GUIDE .................................................. 22

SERVICE AND REPLACEMENT GUIDE .................................................... 25

REPLACEMENT PARTS LIST .................................................................... 28

ELECTRICAL SCHEMATICS ...................................................................... 32

NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] [phone]

UB–E3/9, –E4/8 & –E4T OWNER'S MANUAL ABOUT YOUR NU–VU® EQUIPMENT

ABOUT YOUR NU–VU® EQUIPMENT

NU–VU® as a product line has been in existence for over twenty-one years. Its units are in use
throughout the United States and Canada and have been exported to other parts of the world. NU–
VU® continually modifies and updates its equipment to improve the capabilities as new
innovations become available. This enables the user to obtain better and more useful results. NU–
VU® currently manufactures an entire line of equipment in Menominee, Michigan. All of the
equipment is tested under anticipated operating conditions prior to shipment.

Any prospective customer is invited to try different food products in the newly completed test
kitchen in Menominee, Michigan. Seminars for both dealers and customers are available on-site at
the Menominee facility, at a dealer's showroom, or on the customer's premises.

NU–VU® OVENS, PROOFERS AND WARMERS:

NU–VU® can provide a wide range of equipment with any of the following features:

• Bakery Ovens with INTERNAL STEAM generating capabilities. These Ovens may be
equipped with COOK–N–HOLD capabilities for broader use.

• COOK–N–HOLD Ovens for either high temperature or low temperature operation with
moisture and smoking capabilities.

• Low temperature Ovens with smoking and supplemental moisture capabilities.

• Steamer Ovens with high and low temperature capabilities.

• Multi–Ovens that dry bake, steam, and/or bake with steam.

• Bakery Proofer/Warmers with separate temperature and humidity control systems in
either manual fill or automatic humidity systems.

• General purpose Proofer/Warmer units for reconstituting, slow cooking, holding,
steaming, and/or warming.

NU–VU® Food Service Systems offers the widest range and variety of equipment through the
varied use of heat, moisture, steam and smoke options. NU–VU® has, over a period of time,
developed a series of Ovens, Proofers, Steamers, Smokers and Warmers designed to provide
maximum performance with minimum energy requirements and care by the operator. This is
embodied in the V–AIR principle.

V–AIR IN OPERATION:

V–AIR stands for Versatile Air Movement equipment. NU–VU® has, in the V–AIR line,
combined quality construction, long life components, superior performance, multiple use operation
and amplified operating procedures to produce the finest equipment available. This means the end
user has the best of ALL worlds.

One of the previous problems of circulating air ovens was the inability to bake dough products
evenly without turning the pans or taking the pans out of the oven at different times. In the standard
convection oven the air is blown around randomly and thus the different shelves have different
conditions.

NU–VU® offers the V–AIR series of Ovens and Oven/Proofer combinations with a patented
positioned air flow system. This patented system enables the user to load the Oven completely with
pans having the same product, bake, and remove the entire load at the same time. This is possible
because the air is directed in at each shelf through holes in the sidewalls. Because each shelf
receives essentially the same air pattern the bake is uniform.

NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
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ABOUT YOUR NU–VU® EQUIPMENT UB–E3/9, –E4/8 & –E4T OWNER'S MANUAL

Since the air flow is in a directional pattern the baking times are reduced over conventional deck
and tray ovens. Actual baking times depend on the recipes used, baking temperature, proofing
conditions, dough quality and environmental conditions.

V–AIR principles can be applied to a wide range of equipment. For instance, it can be employed in
table-top, floor model and roll-in Oven or Oven/Proofer combinations. V–AIR is applicable for
both high and low temperature operations, and results in multiple uses for a single piece of
equipment:

• Proofing, warming, holding, cooking, reconstituting, steaming and smoking products at
lower temperatures of 250 or less.

• Cooking, baking, steaming and smoking products at temperatures up to 500 and then
automatically reducing the temperature to 160 or so for holding purposes.

• V–Air uses either fan movement of air, natural air current, or a combination of fan
movement and natural air current, depending upon the application.

• V–AIR is used in conjunction with added moisture where necessary for obtaining the best
possible food quality.

• V–AIR employs separate Temperature and Humidity Controls to produce most of the
ideal conditions required by different foods and processes.

A specific unit can be designed and produced according to the customer's needs to provide usage
for either a special need or a variety of functions.

The particular atmosphere employed depends upon the nature of the food products and the desired
end result. For instance, some food products may be immersed in moisture during the cooking cycle
and the addition of supplemental moisture may be unnecessary. Other food products may loose
moisture when cooked and would dry out without the addition of supplemental moisture. NU–VU®
utilizes separate Temperature and Humidity Controls in conjunction with the desired air movement
to supply the desired level of heat and moisture. When using both heat and moisture the
temperature in the unit's atmosphere results from the combination of the heat and moisture sources.

Because of the separate Temperature and Humidity Controls it is possible to have a number of
different conditions:

• Heat, moisture, natural air • Heat, moisture, fan air

• Heat, no moisture, natural air • Heat, no moisture, fan air

• Moisture, no heat, natural air • Moisture, no heat, fan air

By providing separate controls it is possible to obtain any of the preceding conditions. In addition,
based on normal heat and moisture conditions the use of STEAM and/or SMOKE options offer
other variations.

The choice of air movement is an important consideration because it affects the moisture content of
the food product. As a general rule food cooked at a lower temperature without fan air movement
will retain more moisture. The use of "still air" cooking is utilized to minimize shrinkage or drying
of the product. Thus, when fan air movement is used the addition of supplemental moisture in the
Oven atmosphere acts to compensate for the tendency of the product to loose moisture and dry out.

The use of forced air movement by fan accomplishes the following:

• Gives a broader use of the equipment.

• Speeds the food processing cycle.

• Provides uniform heating throughout the Oven cavity.

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UB–E3/9, –E4/8 & –E4T OWNER'S MANUAL ABOUT YOUR NU–VU® EQUIPMENT

NU–VU® V–AIR equipment offers the widest range of options by the use of different air flow
systems in conjunction with heat, moisture, steam and smoke.

The V–AIR series of Ovens and Proofers can be used for a large variety of bakery items:

• Breads • Rolls • Pies

• Croissants • Pastries • Cakes

• Cookies • Muffins • Pizza
and other miscellaneous products.

All NU–VU® V–AIR Ovens and Oven/Proofer units are designed for the following:

• Automatic pan positioning • Dependability

• Rapid and even baking • Low energy consumption

• Easy cleaning • Low maintenance

• Simple operation • Rapid servicing

AVAILABILITY AND TESTING:

A prospective customer may see a unit in operation as follows:

• At a dealer's showroom.

• At an existing installation.

• At the NU–VU® manufacturing facilities.
If contacted NU–VU® will provide information on the nearest location and availability. In the

event that a customer desires to test at his place of business arrangements can be made based on a
specifically defined program. In the event that a customer wants to try a specific product
arrangements can be made to determine what conditions are necessary for baking so that the
customer can determine the suitability for his program. Technical product information can be
generated by customer-requested testing of various products and equipment.

CONSTRUCTION:

The Ovens and Oven/Proofers of the V–AIR series are constructed of stainless steel both inside
and outside. All of the exterior frame members and interior shells are welded to provide lifetime
construction, durability and rigidity. Components such as temperature and humidity controls,
timers, switches, motors, heating elements, and others are thoroughly tested before shipment.
Ongoing research and development projects are used to introduce the latest and most dependable
parts.

NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
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ABOUT YOUR NU–VU® EQUIPMENT UB–E3/9, –E4/8 & –E4T OWNER'S MANUAL

SHIPMENT:

NU–VU® equipment is usually shipped directly from the factory or delivered from a dealer, unless
sold at a show or after a test or demonstration. Unless otherwise agreed to by NU–VU® freight is
paid by the buyer F.O.B. the NU–VU® plant in Menominee, Michigan. Shipping time may vary
depending upon the original shipping point, time of year and shipper/shippers used.

NU–VU® works closely with all of its customers in tracing shipments to speed delivery and
minimize handling. NU–VU® employs the latest accepted packaging standards to ensure that your
equipment arrives in excellent condition. However, damage may still occur due to accident or
mishandling by the freight company. For this reason it is necessary for the receiving party to
immediately do a thorough inspection of the equipment when it arrives.

NU–VU® MODEL UB–E3/9, UB–E4/8 AND UB–E4T:

The NU–VU® UB–E3/9 and UB–E4/8 Oven/Proofers and the UB–E4T Oven are electrically
powered and generally do not require ventilation hoods. However, the ultimate decision as to hood
requirements rests with your local authorities. The Oven and Proofer compartments are constructed
of stainless steel inside and outside for minimum maintenance and maximum durability. The Oven
compartment of the UB–E3/9 can hold up to three (3) 18" x 26" full-size sheet pans while its
Proofer compartment can hold up to nine (9) 18" x 26" full-size sheet pans on the self-contained
stainless steel side racks. The UB–E4/8 Oven compartment can hold up to four (4) 18" x 26" full­size sheet pans while its Proofer compartment can hold up to eight (8) 18" x 26" full-size sheet
pans. The UB–E4T Oven can hold up to four (4) 18" x 26" full-size sheet pans. All three units
measure 30" wide and 32" deep (34½" with the Door Latch). The UB–E3/9 stands 73¼" high
(including the Casters), while the UB–E4/8 measures 73¾" high. The UB–E4T measures 33½"
high (without the 6" Adjustable Appliance Legs). Each unit takes up less than seven square feet of
floor or counter space!

NU–VU® has done operating cost comparisons with gas-fired convection ovens. This data was
generated in conjunction with input from Pacific Gas and Electric. Based on standard assumptions
as to operating conditions for each unit and costs supplied by Pacific Gas and Electric the NU–
VU® UB–E3/9, UB–E4/8 and UB–E4T Oven sections are directly comparable in operating costs
to gas convection ovens of the same size and capacity. Specific data can be supplied upon request.

The use of a reversible Motor/Blower Wheel as a standard feature on the UB–E3/9, UB–E4/8 and
UB–E4T provides various baking and slow cooking capabilities for all meats, fish, poultry, etc. In
addition the versatility of the UB–E3/9, UB–E4/8 or UB–E4T can be enhanced through the
following options:

• COOK–N–HOLD . . . The COOK–N–HOLD system utilizes dual Oven Temperature
Controls and a 24–Hour Timer to bake or cook your product at one temperature and then
automatically shift to a lower holding temperature.

• INTERNALLY GENERATED STEAM . . . This system injects a water mist into the
baking chamber where it is flashed into steam. This added steam will provide crusty
breads or rolls for product variations.

• AUTO–MIST . . . This Proofer option eliminates the manually-filled Water Pan in the
Proofer by injecting and distributing a fine water mist through-out the proofing chamber
to provide optimum levels of proofing humidity.

NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
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UB–E3/9, –E4/8 & –E4T OWNER'S MANUAL NU–VU® EQUIPMENT WARRANTY

NU–VU® EQUIPMENT WARRANTY

NU–VU® products are warranted against defects in workmanship and materials. No other express
warranty, written or oral, applies. No person is authorized to give any other warranty or assume
any other liability on behalf of NU–VU®, except by written statement from an officer of NU–
VU®.

Your NU–VU® equipment warranty is limited to the following time periods for the original owner
only:
PARTS LABOR
Inside the United States 12 Months 12 Months
All areas outside the United States 12 Months 12 Months

These time limits will apply in all cases unless prior arrangements have been made and agreed to in
writing.

The NU–VU® EQUIPMENT WARRANTY is composed of the following:

CONSTRUCTION - -

This warranty covers fabricated metal parts such as side walls, element covers, tops, corner posts
(where used), bases, welded frames and other parts for the lifetime of the unit. The unit is made
from welded stainless steel (or aluminum where applicable) and is warranted to retain the integrity
of its construction during its time of use in the original location of installation. NU–VU® reserves
the right to provide the method of, and person to make, any required repairs.

PARTS - -

This limited warranty covers certain electrical, electronic, and mechanical parts for the time
periods described above with the exception of those items detailed under Warranty Limitations.
Customers who maintain an open account may purchase against their account. MasterCard, Visa
and American Express credit cards are also accepted.

The return of defective parts is required. The return of a defective part or component must be made
prior to the issuance of a credit on an open account. If a part that is returned tests satisfactory in
the NU–VU® factory or at an authorized NU–VU® dealer or service agency, NU–VU® may
withhold issuing credit. Replacement parts will be warranted for a period of ninety (90) days
provided they are installed in a manner authorized by NU–VU®.

LABOR - -

We require that you call our NU–VU® Service Department at [phone] for service
authorization BEFORE you call any service agency if you wish to claim a labor expense under the
warranty. We may be able to solve your problem over the telephone, or we will schedule a
warranty service call by a reliable service agency in your area.

NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
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NU–VU® EQUIPMENT WARRANTY UB–E3/9, –E4/8 & –E4T OWNER'S MANUAL

This warranty covers the replacement and installation of parts and components which are included
under PARTS for the appropriate time period indicated on the previous page. This coverage is
limited to the normal mileage allowance for a maximum travel radius of up to fifty (50) miles, and
the normal labor rate times the allowable hours for performing the work as set forth in the
following listing:

NU–VU® FOOD SERVICE SYSTEMS
STANDARD TIME ALLOWANCES FOR WARRANTY REPLACEMENTS

CHANGE PERFORMED CHANGE TIME TEST TIME TOTAL TIME

Oven Motor/Rebalance Fan 1 hr. ½ hr. 1½ hr.
Oven Heating Element 1 hr. ½ hr. 1½ hr.
Control Circuit Board ½ hr. ½ hr. 1 hr.
Control Sensor ½ hr. ½ hr. 1 hr.
Proofer Heating Element ½ hr. ½ hr. 1 hr.
Humidity Element ½ hr. ¼ hr. ¾ hr.
Timer and/or Buzzer ½ hr. 5 min. ½ hr.
Proofer Motor ½ hr. 5 min. ½ hr.
Change/Adjust Micro Switch ½ hr. 5 min. ½ hr.
Contactor/Relay ½ hr. 5 min. ½ hr.
Power Switch ¼ hr. 5 min. ¼ hr.
Indicator Light ¼ hr. 5 min. ¼ hr.

These times are based on servicing a unit that has been installed with allowance made for access
panels on the unit. If the unit is built into a wall that makes servicing very difficult or impossible
without removing part of the counter, wall, trim, etc., the extra time for gaining access shall be
charged to the owner of the unit.

NU–VU® has determined that the listed times, which are based on the period of time necessary for
a trained service person to perform the work noted, are fair and reasonable. If a problem is not
diagnosed within a half hour, the service person must contact the NU–VU® Service Department
via telephone. The Service Department is available for assistance Monday through Friday from
7:00 a.m. to 5:00 p.m. (Central Standard Time). Additional time for problem solving will not be
allowed unless this procedure is followed. An appointment for servicing a unit should be set up
since time will not be allowed for waiting to service a unit. Unless the service person justifies extra
time for performing the work noted, charges for work performed by the service person in excess of
the allowed time shall either be billed to the owner of the equipment or denied.

IMPORTANT: NU–VU® WILL NOT PAY FOR ANY SERVICE CALLS AS
WARRANTY WORK IF A NU–VU® AUTHORIZED SERVICE AGENCY
DETERMINES THAT YOUR UNIT IS SET UP AND OPERATING PROPERLY!

EXTENDED WARRANTY:

Available at an additional charge. Please ask for a quote depending upon the type of warranty
requested.

NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
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UB–E3/9, –E4/8 & –E4T OWNER'S MANUAL NU–VU® EQUIPMENT WARRANTY

WARRANTY LIMITATIONS:

NU–VU® will pay for parts and labor under warranty if there is a defective component, but not
for:

• Parts damaged in shipment beyond the confines of the NU–VU® factory.

• Normal operational wear and tear on the following parts ­  Light bulbs and fuses
 Door handles, catches and gaskets

• Damage attributable to customer abuse, including but not limited to ­  Proofer water pan allowed to run dry and burn
 Proofer fan motor damaged from not following outlined Dry-Out Procedure
 Lack of regular cleaning and/or maintenance
 Leaks resulting from the removal of sealant in the unit

• Power supply problems, including ­  Insufficient or incorrect voltage
 Damage to electrical components caused by a power surge or spike
 Incorrect installation (i.e., separate neutral and ground not supplied, or incorrect

location of high-voltage power leg for 240-volt 3-phase units)

 Damage to electrical components resulting from use of an incorrect power supply

cord or circuit breaker

• Operational problems resulting from customer's failure to follow established procedures
outlined in the Owner's Manual.

• A service call if nothing wrong is found (parts still work per spec when tested).

• Recalibration of temperature and humidity controls (all controls are carefully calibrated
and tested at our facility before shipment).

• Any equipment moved from the place of original installation unless NU–VU® agrees in
writing to continue the warranty after the relocation.

• Ongoing operational adjustments due to changing environmental conditions or normal
wear and tear.

• Any overtime charges. NU–VU® will pay straight time only for any work performed on
NU–VU® equipment.

Food service equipment and parts must be installed and maintained in accordance with NU–VU®
instructions. Users are responsible for the suitability of the units or parts to their application. There
is no warranty against damage resulting from accident, abuse, alteration, misapplication,
inadequate storage prior to installation, or improper specification or other operating conditions
beyond our control. Claims against carrier's damage in transit must be filed by the buyer and,
therefore, the buyer must inspect the product immediately upon receipt.

THIS WARRANTY DOES NOT COVER ADJUSTMENTS
DUE TO NORMAL ON-GOING USE!!!

NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
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NU–VU® EQUIPMENT WARRANTY UB–E3/9, –E4/8 & –E4T OWNER'S MANUAL

PARTS RETURN PROCEDURES AND CONDITIONS:

The following procedure shall be followed for the return of parts to the factory for credit
consideration:

• All parts received by NU–VU® must have a completed Return Authorization Form as
supplied by NU–VU® with the part. Complete and return this Authorization Form with
the defective part(s).

• Parts MUST be packed securely so that in-transit damage cannot occur.

• Prepay shipment. Any parts returned collect will be refused by our Receiving
Department. Credit will be issued on proper returns only.

• As soon as parts are tested and confirmed as defective, credit will be issued against them.

• If the engineering test shows the component is not defective and in good working
condition, it may be returned to you along with your request for payment.

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UB–E3/9, –E4/8 & –E4T OWNER'S MANUAL RECEIPT AND INSTALLATION

RECEIPT AND INSTALLATION

RECEIPT:

It is essential to inspect the unit immediately when it arrives. NU–VU® has placed instructions on
the packaging to help avoid damage in transit. However, accidents or negligent handling can
produce hidden damage. These steps should be followed:
A. Inspect the entire perimeter of the package for damage or punctures to the packing

material. This may indicate damage to the unit inside. Call any and all packing damage
to the attention of the delivery person.

B. If any packing damage is found uncrate the unit immediately in the presence of the

delivery person to determine if the unit is damaged. If any damage is found indicate the
type and amount of damage on the shipping documents and notify NU–VU® at (906)
863-4401 immediately after filing a freight claim.

C. Uncrate the unit carefully and check the entire unit (top, sides, front and back) for any

visible or hidden damage.
D. Remove the unit from the shipping pallet and inspect the bottom for any damage.
E. If any damage is noted after the driver leaves immediately contact the freight company

and NU–VU® Food Service Systems.
F. Check the Door(s). Make sure each Door closes completely, and that the Door Gasket

seals firmly (refer to the DOOR TEST PROCEDURE under DOOR LATCH, How to

Adjust in the SERVICE AND REPLACEMENT GUIDE). If it does not close and seal

properly please contact the NU–VU® Service Department for instructions and assistance

in any required adjustments.

INSTALLATION PROCEDURES:

NU–VU® recommends that your UB–E3/9, UB–E4/8 or UB–E4T be installed by a licensed
professional to ensure proper positioning and connections. Failure to install your UB–E3/9, UB–
E4/8 or UB–E4T properly may void your product warranty.

Move the unit into the area where it is to be operated. Attach any optional 6" Appliance Legs to the
bottom of the UB–E4T. The Legs screw into threaded holes in the corners of the base.

Position the unit where it will be operated, allowing adequate clearances around the unit for proper
cooling and operation. NU–VU® recommends a minimum clearance of 4" at the back and on each
side of the Oven. Make sure the unit sits level and solid. Adjust or shim the Casters, Appliance
Legs or Oven base as necessary.

Check to determine that the power source is the same voltage and phase as that indicated on the
label on the side of the unit. If the voltage and/or phase is not the same call NU–VU® for
instructions on changing the voltage and/or phase of the equipment.

IMPORTANT: DO NOT ATTACH UNIT IF THE POWER SOURCE DOES NOT
COINCIDE WITH THE UNIT LABEL!!!

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