Perlick 4200 User Manual
OWNER’S MANUAL
ELECTRIC COMPACT CONVECTION OVEN
MODELS: 4200
4292
FORM NO.: S-2374 REV: A 02/07 An Employee Owned Company
PRINTED IN U. S. A. 35 Garvey Street • Everett • MA • 02149
Tel: (617) 387-47100 • Fax: 1-800-227-2659 (Ex. MA) • (617) 387-4456 (MA and Overseas)
E-mail: CUSTSERV@mi.com • Website: www.mi.com
TABLE OF CONTENTS
INTRODUCTION
DESCRIPTION.................................................................................................................................1
OVEN COMPONENTS ...................................................................................................................1
BASIC FUNCTIONING ...................................................................................................................1
SERVICE ........................................................................................................................................1
INSTALLATION
RECEIVING ....................................................................................................................................2
ASSEMBLY - VENT BOX ATTACHMENT .......................................................................................2
SINGLE OVEN - 4” LEGS & 28” LEGS WITH SHELF ....................................................................2
STACKED OVENS - 18” LEGS WITH SHELF ................................................................................3
ELECTRICAL CONNECTION .........................................................................................................3
OVEN CHECKOUT & ADJUSTMENTS ..........................................................................................4
THERMOSTAT CALIBRATION (OLD & NEW STYLES) .................................................................4
THERMOSTAT DIAL PLATE CALIBRATION (NEW STYLE) ..........................................................4
WIRING DIAGRAM .........................................................................................................................5
OPERATION
PRINCIPLES OF OPERATION .......................................................................................................6
CONTROLS ....................................................................................................................................6
PRE-HEATING ................................................................................................................................6
OPERATION ...................................................................................................................................6
MAINTENANCE
CLEANING ......................................................................................................................................7
REMOVAL & REPLACEMENT PARTS ...........................................................................................7
DOOR REMOVAL ...........................................................................................................................7
DOOR REPLACEMENT (OLD STYLE) ...........................................................................................7
OVEN LINER GASKET REMOVAL .................................................................................................7
GASKET REPLACEMENT ..............................................................................................................7
BLOWER WHEEL REMOVAL & REPLACEMENT .........................................................................7
MOTOR REMOVAL & REPLACEMENT .........................................................................................7
SWITCH REMOVAL & REPLACEMENT ........................................................................................8
CONTACTOR REMOVAL & REPLACEMENT .................................................................................8
THERMOSTAT REMOVAL & REPLACEMENT ..............................................................................8
HEATER ELEMENT REMOVAL & REPLACEMENT ......................................................................8
DOOR INTERLOCK SWITCH BRACKET (OLD STYLE) REMOVAL &
REPLACEMENT .............................................................................................................................8
NEW STYLE INTERLOCK SWITCH REMOVAL, REPLACEMENT & PARTS ................................9
HI-LIMIT REMOVAL & REPLACEMENT .........................................................................................9
TROUBLE-SHOOTING
GENERAL .......................................................................................................................................10
TROUBLE-SHOOTING GUIDE ......................................................................................................10
WIRING ...........................................................................................................................................11
ELECTRICAL FAULT ISOLATION GUIDE ......................................................................................11
ELECTRICAL CONNECTIONS - CONTROL BOARD ....................................................................12
ILLUSTRATED PARTS LIST
GENERAL .......................................................................................................................................13
ORDERING INFORMATION ...........................................................................................................13
4200 COMPACT CONVECTION OVEN & PARTS .........................................................................13-14
CONTROL PANEL, OPEN & PARTS .............................................................................................15
RIGHT SIDE VIEW & PARTS ........................................................................................................16
DOOR ASSEMBLY & PARTS ........................................................................................................17
INSIDE OVEN COMPARTMENT PARTS LIST ...............................................................................18
4200/4292 REVERSING SWING OF DOOR (S) ............................................................................18
INTRODUCTION
This service and parts manual contains general information, installation, operation, principles
of operation, trouble-shooting and maintenance information for the Market Forge Model 4200
Electric Compact Convection Oven. Also included are parts lists, in which each replaceable
part is identied and shown in an accompanying illustration.
DESCRIPTION
The Market Forge Model 4200 Electric Compact Convection Oven is an electrically powered convection oven designed to achieve
high volume cooking with a minimum of power consumption. The unit consists of a heavily
insulated cooking compartment tted with a
two speed convector blower and heated by
electric elements. All oven controls are located on a panel on the right front of the oven as
seen from the front.
OVEN COMPONENTS
The major assemblies of the model 4200 are
the stainless steel and at back painted steel
cabinet enclosure, door with window, porcelain cooking compartment with nine-position
shelf supports, heating element and contractor assembly, and control panel assembly.
Controls and indicators include the thermostat, main power switch, blower speed switch,
cool down/switch, elements on indicator light,
60-minute timer, and elements only switch.
The oven is available in variety of mounting congurations: 4” 102mm high-legs, 27”
686mm legs with shelf, or stacked on top of
another Model 4200 with the bottom unit on
18” 457mm stainless steel legs with shelf.
BASIC FUNCTIONING
The Model 4200 becomes operational when
the power switch is placed in the ON position,
door is closed, and thermostat set. Contrac-
tors located in the control section close the
circuit to heating elements located at the right
of the cooking chamber. When the chamber
reaches the preset temperature, the thermostat contacts open, causing the contractors to
interrupt the circuit to the heating elements.
When the temperature in the chamber drops
enough to close the thermostat contacts, the
circuit closes again. Any number of such cycles might occur during the cooking time, ~indicated by the element indicator light coming
on and off.
SERVICE
Required service, both preventive and corrective, is explained in section 5. Should repairs
be required, a network of authorized agencies
is available to assist with prompt service. A
current directory of Authorized Service Agencies may be obtained by contacting:
Product Service Department
Market Forge Company
35 Garvey Street
Everett, MA 02149-4403
(617) 387-4100
The model and serial number must be referenced when corresponding with Market
Forge. The data plate with serial number is
located on the right of the bottom front trim
ledge.
* We recommend that service be performed by a qualied Market Forge Authorized Service.
Service performed by others will void warranty. Market Forge is not responsible for repairs
made by other than authorized service agents.
1
INSTALLATION
RECEIVING
Examine shipment for external and inter-
1.
nal damage and completeness. Transport
crated oven through building, to installation area before unpacking.
2. Report any damage or shortages to car-
2.
rier and Market Forge immediately.
DO NOT AT ANY TIME LAY THE OVEN
3.
DOWN ON ITS TOP, RIGHT SIDE, OR
FRONT. TO DO SO MAY DAMAGE THE
EQUIPMENT AND VOID THE WARRANTY.
ASSEMBLY - VENT BOX ATTACHMENT
Remove steam vent box and packet of
1.
screws from inside oven and attach vent
box to back of oven over vent opening using ve #8 sheet metal screws.
Single Oven on 4” Legs
Fasten legs to the weld nuts located on bottom panel of oven. The hex foot on the leg is
adjustable.
Single Oven on 28” Legs with Shelf
Insert legs (Fig. 1 No. 3) through holes
1.
in shelf (Fig. 1 No. 1) Do not tighten setscrews in corners of shelf.
Screw leg tops (Fig. 1 No. 2) onto legs.
2.
(Fig. 1 No. 3)
Insert leg tops (Fig. 1 No. 2) through holes
3.
in angle iron frame (Fig. 1 No. 4) into weld
nuts in bottom of oven.
Screw leg tops (Fig. 1 No. 2) into weld
4.
nuts by turning leg and top assemblies.
Raise shelf (Fig. 1 No. 1) to desired height
5.
and tighten set screws in shelf corners.
Fig. 1
ITEM PART NO. DESCRIPTION QTY.
1 99-6180 SOLID SHELF ST/ST 1
2 A10-0635 LEG TOP 4
3 A10-0634 FLOOR LEG 28” HIGH 4
4 D99-6183 SHELF 1
2
INSTALLATION
Stacked Ovens on 18” Legs with Shelf
STACKING INSTRUCTIONS:
Fasten Item No. 1, stacking channel, to
1.
the bottom left side of top oven. Note - left
channel has (2) holes. Use nut & washer
(Item 3 & 4) front & rear.
Remove access panel from the right side
2.
of both ovens.
Remove knockouts from the top of the
3.
bottom oven and from the bottom of the
top oven.
Place upper oven on top of lower oven
4.
with the right side stacking channel placed
between. Line up holes in both ovens with
the holes in the channel.
Fasten ovens together with the washer
5.
(Item No. 4) and the bolt (Item No. 11)
Inserted up thru top of lower oven, thru
stacking channel and into bottom of upper oven, using the existing weld nut to
fasten the rear and the nut provided with
the stacking kit (Item No. 5) to fasten the
front.
ELECTRICAL CONNECTION:
Read data plate located on top surface of
1.
right side of bottom trim just below control
panel before connecting electrical supply
to oven. Make sure electrical supply is
the same voltage, phase, and frequency
called for on date plate.
All ovens are shipped three phase and
2.
may be converted to single phase as per
alternate single phase wiring diagram.
Feed supply through opening in rear of
3.
oven (Fig. 2-1 No. 2) and connect supply wires to terminal block behind control
panel.
Wiring diagram label is located on control
4.
bracket, accessible by opening control
panel.
NOTE: Improper connection to power supply
or connection to power supply other than that
designated on data plate will void the warranty.
Assemble stand, as shown, before stacking
ovens.
Fig. 2
ITEM PART NO. DESCRIPTION QTY.
1 B99-6203 Stacking Channel Left 1
2 B99-6204 Stacking Channel Right 1
3
3 10-2564 Hex Bolt
4 10-2411 Plain Washer -
5 10-2320 Nut, Hex -
6 99-6180 Solid Shelf 1
7 A09-5271 Floor Leg 18” High 4
8 A10-0635 Leg Top 4
9 D99-6183 Shelf 1
10 A25-3263 Set Screw & Wrench Kit 1
11 08-3426 Hex Bolt
/
-10 x 1
4
3
/
3
/
-10 x 4 Lg. 2
4
1
/
Lg. 2
2
3
/
4
-10 1
4
3
5
INSTALLATION
OVEN CHECKOUT & ADJUSTMENTS:
Door Adjustment (Old Style):
The door was properly adjusted at the factory,
if door does not open or close properly adjust
the ball plunger catch as .follows:
1. Remove adjusting wrench from back of
1.
manual and insert in notches on sides of
ball plunger.
Loosen jam nut with wrench.
2.
Turn adjusting wrench left or right until ball
3.
plunger engages in door striker plate for
best operation.
Tighten jam nut with wrench while adjust-
4.
ing wrench is still engaged in notches.
Return adjusting wrench to back of man-
5.
ual.
THERMOSTAT CALIBRATION
(OLD STYLE):
The thermostat is a device which automatically limits heat input at or below the dial setting.
Repeat steps 4 to 7 until oven tempera-
7.
ture stabilizes at 350°F+/- 5°F
Apply Glyptol or Duco Cement to set pot
8.
to prevent rotation.
THERMOSTAT DIAL PLATE CALIBRATION
(NEW STYLE):
Clamp thermocouple sensor in the center
1.
of the middle rack in compartment.
Pass the thermocouple sensor wire
2.
through the door gasket and close the
door.
Plug the sensor lead into the pyrometer.
3.
Set the oven power switch to ON.
4.
Set the thermostat knob to 3500 (191°C).
5.
Allow the oven to warm up for a minimum
6.
of (3) three ON/OFF cycles.
Before attempting to calibrate thermostat,
make sure that the thermostat is the cause
of problems experienced. Check for improper
electrical service, incorrect mixes over and
under proong, incorrect temperatures, and
warping pans. Thermostats are calibrated
and sealed by the original manufacturer before leaving their plant. Only a qualied service person should make calibration adjustments, if they become necessary.
CALIBRATE ELECTRONIC THERMOSTAT
(NEW STYLE):
Set oven thermostat knob at 350°F.
1.
Allow oven to preheat to 350°F.
2.
Observe temperature with digital ther-
3.
mometer.
If temperature goes above 350°F turn set
4.
pot labelled HI (on circuit board) counterclockwise. % turn should be sufcient.
Allow time for oven temperature to drop,
5.
then recheck temperature.
If temperature is below 350°F turn set pot
6.
labelled HI (on circuit board) clockwise.+/5°F turn should be sufcient.
Fig. 3
7. Record the temperature when the element indicator light goes off. If a temperature of 345°-355° is attained, no calibration is necessary .
8. If the temperature differs more than +/-
5°F from the dial setting:
Pencil mark the knob pointer position as a
•
reference point on the control panel next
to the dial plate
Loosen the dial plate mounting screws
•
only enough to move the plate.
Move the dial plate until calibration match-
•
es thermometer reading (350°F).
4
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