Sierra SRCO Service Manual

OPERATOR’S MANUAL

SRCO

GAS CONVECTION OVEN

! WARNING

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

DANGER

If you smell gas:

• Shut off gas to the appliance.

• Extinguish any open flame.

• If odor continues, keep away from the appliance and immediately call your gas supplier or your

fire department.

death.

NOTICE

! WARNING

! CAUTION

SAFETY

Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.

The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator, service personnel, or to the equipment.

! DANGER

PRECAUTIONS

This symbol warns of immediate hazards which will result in severe injury or

This symbol refers to a potential hazard or unsafe practice which could result in injury or death.

This symbol refers to a potential hazard or unsafe practice which could result in injury, product damage, or property damage.

This symbol refers to information that needs special attention or must be fully understood, even though not dangerous.

! WARNING

FIRE HAZARD

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

Keep area around appliances free and clear of combustibles. Purchaser of equipment must post in a prominent location detailed instructions to be followed in the

event the operator smells gas. Obtain the instructions from the local gas supplier.

! WARNING

FOR YOUR SAFETY

Electrical Grounding This appliance is equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. And Do not cut or remove the grounding prong from the plug.

! WARNING

Asphyxiation can result from improper ventilation. Do not obstruct the flow of combustion and ventilation air to and from your cooking equipment.

NOTICE

Be sure this Operator’s Manual and important papers are given to the proper authority to retain for future reference.

NOTICE

This product is intended for commercial use only. NOT FOR HOUSEHOLD USE.

TABLE OF CONTENTS

Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment.

You will find that your new equipment, like all Sierra equipment, has been designed and manufactured to meet the toughest standards in the industry. Each piece of Sierra equipment is carefully engineered

and designs are verified through laboratory tests and field installations. With proper care and field maintenance, you will experience years of reliable, trouble-free operation. For best results, read this manual carefully.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

Table of Contents

Specifications ......................................................................................................................... 4

Installation .............................................................................................................................. 8

Operation .............................................................................................................................. 13

Cooking Hints ....................................................................................................................... 14

Cleaning ............................................................................................................................... 17

Adjustments .......................................................................................................................... 19

Troubleshooting .................................................................................................................... 22

Parts ....................................................................................................................................... 26

Natural to LP gas conversion Procedure............................................................................30

Read these instructions carefully before attempting installation. Installation and initial startup should be performed by a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a person experienced in and knowledgeable with the installation of commercial gas ) then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any kind shall apply.

Please contact a local service company to perform maintenance and repairs

In the event you have questions concerning the installation, use, care, or service of the product, write to:

Sierra Address Address

Power Option

Power

# of Ovens

Maximum Amps

120/60/1

120 Volts, 60 Hz, Single Phase Single-Deck

9.3

Double-Deck

18.6

SPECIFICATIONS

Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes.

Sierra reserves the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, additions, or replacements for previously purchased equipment.

This product is intended for commercial use only, not for household use. The installation must conform with local codes, or in the absence of local codes, with the National

Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable, including:

1. The appliance 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 psi (3.45 kPa).

2. The appliance 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 psi (3.45 kPa).

NOTICE

ELECTRICITY SUPPLY

Convection ovens require connection to a supply of electricity. The appliance, when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable. An electrical diagram is located on the side of the control panel assembly (see drawing on page 20). Electrical diagrams can also be found in this manual beginning on page 21.

Single-deck ovens will have one 120 volt single phase power cord; double-deck ovens will have two.

Model Number

# of Ovens

Oven Depth

Type of Gas

Orifice Size

# of Burners

Total BTU

SRCO

Single-Deck

Shallow

Natural Gas

3 @ 18,000 BTU

54,000

GAS SUPPLY

The serial plate indicates the type of gas the unit is equipped to burn. All Sierra equipment is adjusted at the factory. Check type of gas on serial plate.

These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is set to deliver a 4" W.C. pressure to the manifold. For propane gas, it is set to deliver 10" W.C.

If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI

Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGAB149.2, as applicable.

This appliance should be connected ONLY to the type of gas for which it is quipped. A 3/4" NPT line is provided at the rear for the gas connection. An adequate gas supply is imperative.

Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner operating characteristics.

An adequate gas supply line to the unit should be no smaller than the inside diameter of the pipe from the unit to which it is connected.

Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit. All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on

all gases. NEVER use an open flame to check for gas leaks. All connections must be checked for leaks after the unit has been put into operation. Test pressure should not exceed 1/4" W.C.

THIS APPLIANCE IS EQUIPPED FOR NATURAL GAS. All oven shipped for Natural Gas.

Each oven is shipped with an LP Gas Conversion kit,

--Regulation spring (Sierra Part # 001)

--LP orifices (Sierra Part # 002)

Double stack convection kit:

--Long Gas pipe (Sierra Part # 003)

--Caster (Sierra Part # 004)

--Long Flue (Sierra Part # 005)

--Convention Instruction (Sierra Part # 006)

For conversion to LP gas see the conversion instruction(Page.29).

Minimum Clearance from Combustible

Minimum Clearance from

Non-Combustible

Back

Right Side

Left Side

MINIMUM CLEARANCES

There must be adequate clearance between the left side of the ovens and combustible construction.

Adequate clearance must be provided in the aisle to allow the doors to open sufficiently to permit the removal of the racks and for serviceability.

Although no clearance is required behind the motor on the rear of the oven, care must be taken to provide adequate air circulation to prevent the motor from overheating.

Do not locate the oven adjacent to any high heat or grease-producing piece of equipment, such as a range top, griddle, fryer, etc., that could allow radiant heat to raise the exterior temperature of the oven above 130°F (54°C). DO NOT MOUNT ABOVE OTHER COOKING EQUIPMENT.

VENTILATION

! WARNING

Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove flue products can cause headaches, drowsiness, nausea, or could result in death.

All units must be installed in such a manner that the flow of combustion and ventilation air are not obstructed. Provisions for adequate air supply must be provided. Do not obstruct the front or rear of the unit as combustion air enters through these areas.

Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s instructions.

Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the warranty.

NOTICE

If a ventilation canopy is used, it is recommended that a canopy extend 6" past the appliance and that the bottom edge be located 6'6" from the floor. Filters should be installed at an angle of 45° or more from the horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a drip pan, unusually installed with a filter.

If an exhaust fan is used, it should be installed at least 2" above the flue opening at the top of the unit. A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance. Fresh air openings approximately equal to the fan area will relieve such a vacuum. In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the “OFF” position. Do this only long enough to check equipment performance. Then turn the exhaust fan back on and let it run to remove any exhaust that may have accumulated during the test.

If the oven flue is connected directly to an outside flue, a CSA International design certified down draft diverter must be installed at the flue outlet of the oven and connected to the outside flue.

INSTALLATION

NOTICE

These installation procedures must be followed by qualified personnel or warranty will be void. Local codes regarding installation vary greatly from one area to another. The National Fire Protection

Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes.

The installation must conform with local codes, or in the absence of local codes, with the National

Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable, including:

1. The appliance 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 psi (3.45 kPa).

Step 1: Unpacking

All containers should be examined for damage before and during unloading. The freight carrier has assumed responsibility for its safe transit and delivery. If damaged equipment is received, either apparent or concealed, a claim must be made with the delivering carrier.

Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim. The carrier can supply the necessary forms.

A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not apparent until after the equipment is uncrated. The carrier should arrange an inspection. Be certain to hold all contents plus all packing material.

1. Cut banding straps and remove packing material.

2. Cut banding strap holding oven to wooden skid.

Step 2: Installation of Legs on Single-Deck Ovens (For Stacking kit, refer to instructions included with kit)

1. Raise oven sufficiently to allow clearance for the legs to be attached. Use of a lift truck or other mechanical

lifting means is recommended. For safety, “shore up” and support the oven with an adequate blocking arrangement strong enough to support the load. (If it is absolutely necessary to rest the oven on its side, rest it on its left side.)

2. Attach the legs to the bottom corners of the oven using the provided machine screws and lock washers.

Each leg is secured by 3 screws. The mounting holes are pre-drilled and threaded.

3. Lower the oven gently onto a level surface. Never drop or allow the oven to fall.

4. Make sure that the oven is level.

5. Install required cable restraint connecting oven to wall.

IMMEDIATELY INSPECT FOR SHIPPING DAMAGE

Step 3: Installation of Restraint (Only for Ovens with Casters)

When this appliance is installed with casters, it must be installed with the caster supplied, 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 be installed with a restraining means to guard against transmission of strain to the connector, as specified in the appliance manufacturer’s installation instructions.

NOTICE

! WARNING

To avoid accidental gas disconnection and potential explosion: If disconnection of this restraint is necessary to move the appliance for cleaning, etc., reconnect it

when the appliance is moved to its originally installed position.

Step 4: Connect Electricity

! WARNING

ELECTRIC GROUNDING INSTRUCTIONS

This appliance (120V ovens only) is equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong from this plug.

NOTICE

This appliance, when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70 or the Canadian Electrical Code, CSA C22.2, as applicable.

Wiring diagrams are located on the side of the control panel assembly, as well as in this manual (beginning on page 21). Be sure that the input voltage and phase match the requirements shown on the serial plate, which is located inside the lower front panel.

Ovens ordered to operate on 120V power have a three-wire cord. (Double-deck ovens have two power cords, one for each oven.) Each cord has a three-prong plug that fits any standard three-prong grounded receptacle. Single-oven units require a 15 ampere supply, while double-oven units require a 20 ampere supply.

Step 5: Connect Gas Supply

NOTICE

The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable, including:

1. The appliance 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 psi (3.45 kPa).

A 3/4" NPT line is provided at the rear for the gas connection. If this equipment is being installed at over 2,000 feet altitude and that information was not specified when

ordered, contact the appropriate authorized Sierra Service Representative or the Sierra Service Department. Failure to install with proper orifice sizing will result in poor performance and may void the warranty.

The serial plate is located inside the front lower panel. It indicates the type of gas the unit is equipped to burn. All Sierra equipment is adjusted at the factory. Check type of gas on serial plate.

These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is set to deliver a 3.5" W.C. pressure to the manifold. For propane gas, it is set to deliver 11" W.C.

This appliance should be connected ONLY to the type of gas for which it is equipped. The inlet pressure before the regulator should be 6-10" W.C. for natural gas or 11-14" W.C. for LP gas.

An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner operating characteristics.

An adequate gas supply line to the unit should be no smaller than the I.D. of the pipe from the unit to which it is connected.

Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit.

! CAUTION

ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS. USE ONLY SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO CHECK FOR GAS LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE UNIT HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 1/4" W.C.

Step 6: Check the Installation

1. Check that all screws and bolts are tightened.

2. Move the oven into the position at which it will be operated.

3. Check that the oven is level. If not, adjust the legs.

4. Check that the appropriate clearances are satisfied (see page 7)

Fan Speed Use to select fan speed (HI or LOW). The appropriate speed is determined by the type of food being cooked.

Cook Timer Turn knob to set a time duration. An alarm will sound when the timer runs out. The timer is a reminder to the user; the timer does not

control the oven

Power on Light

Power Switch

Switch ON to use the oven, switch OFF when done using the oven.

Fan Mode In COOK mode, the fan runs continuously except when the doors are open. The fan does NOT cycle with the operation of the burners. In COOL mode, the fan runs continuously even if the doors are open. Since the burners will not operate if the oven doors are open, to rapidly cool the oven after cooking is completed, open the doors and switch the fan mode to COOL.

Heat-On Indicator Indicator is lit when the burners are operating.

Cook Temperature Control Turn knob to select desired cooking temperature. The Heat On indicator will go out when the oven reaches the set temperature, and will cycle on and off as the burners operate to maintain the set cooking temperature.

Oven Interior Light Switch

On ovens equipped with an oven interior light, press to turn on the light. The light remains on for as long as the switch is held.

Control Panel

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