Star UM1854 Service Manual

®

®

®®®

GAS

CONVEYOR OVEN

MODEL

UM1854-NAT/-LP

UM1854Q-NAT/-LP

UM1854-NATX/-LPX

Installation and

Operation

Instructions

2M-Z5649 Rev. M 8/25/2011

UM1854

2

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 speci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 specications contained in this sheet are subject to change
without notice. While Star International Holdings Inc., Company 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 specications. By using the information
provided, the user assumes all risks in connection with such use.

MAINTENANCE AND REPAIRS

Contact your local authorized service agent 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.

SAFETY SYMBOL

Model No.

Serial No.

Voltage

Purchase Date

Business

8:00 am to 4:30 p.m. Central Standard Time

Hours:
Telephone: [phone]
Fax: [phone]

E-mail [e-mail]

[e-mail]

[e-mail]

Website: www.star-mfg.com

Service Help Desk

Authorized Service Agent Listing

Reference the listing provided with the unit

or
for an updated listing go to:

Website: www.star-mfg.com
E-mail [e-mail]

Mailing Address: Star International Holdings Inc., Company

10 Sunnen Drive
St. Louis, MO 63143
U.S.A

3

SPECIFICATIONS

UM1854-NAT, UM1854-LP

Gas Rating/Connection: 40,000 BTU/hr (10080 kCal/min)(703kW)

1/2" NPT male pipe connection
Gas Supply Pressure: Natural - 5-6" water column (15-30 mBar)
Propane - 11-12" water column (27.5-30 mBar)

Electrical Supply: Separate 15 Amp 120VAC, single phase, 50/60 Hz service per Oven
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)
Conveyor Extensions to Wall 6" (15.2 cm)

3

CAUTION

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, arrangements should be made to le a claim against the 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

to le a damage claim. After completing this inspection, nish unpacking the oven. Be sure to remove
all paper protection and packing material from the unit prior to lighting.

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 the NATIONAL FUEL GAS CODE
"ANSI Z223.1 - LATEST EDITION" AND ALL LOCAL GAS COMPANY RULES AND
REGULATIONS.

IN CANADA INSTALLATION SHALL BE IN ACCORDANCE WITH THE CURRENT CAN/
CGA-B149.1 NATURAL GAS INSTALLATION CODE OR CAN/CGA-B149.2 PROPANE

INSTALLATION CODE 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 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 also be installed with restraining means to guard against transmission of strain to the connector

as specied in the appliance manufacturer's instructions.
For your protection, we recommend a qualied installing agency install this appliance. They should be

familiar with gas installations and your local gas requirements. In any case, your gas company should

be called to approve the nal installation.

This appliance, its pressure regulator, 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
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.

4

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 specications.

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 qualied installer of your

choice. All such connections must be in accordance with applicable code requirements.

CAUTION

CAUTION

CAUTION

4. To arrange for inspection and operation check-out by an authorized service technician.

The warranty becomes effective upon verication 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 specic 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.

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

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.

It is required that the oven be placed under a ventilation hood to provide for
adequate air supply and ventilation.

CAUTION

CAUTION

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.

Adequate clearance for air openings to the combustion control chamber on the
right side of the oven is required. Do not obstruct the ventilation holes in the
control panels as these provide the combustion air for the burner and cooling
air for the controls.

The oven is to be operated only on the type of gas and electricity shown on the

specication plate. The burner will not operate and gas will not ow through the

burner without electric power.

5

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 PERSONNEL MAY RESULT IN DAMAGE
TO THE OVEN AND/OR INJURY TO THE OPERATOR.

Qualied installation personnel are individuals, a rm, 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.

Qualied installation personnel must be experienced in 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 rst 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 be maintained to provide a sufcient ow of

combustion and ventilation air. Follow these guidelines:

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

2. Keep the oven area free and clear of all combustibles such as paper, cardboard, ammable liquids,

and solvents.

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

6

CAUTION

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

750 and 2500 CFM exhaust. (The efciency of various 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.

Prevent airow through the cooking tunnel. 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

specication. 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.

7

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" NPT 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" NPT exible 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 the

National Electric Code, ANSI-NFPA 70, latest version, manufacturer's installation instructions, and

applicable local municipal building codes. In Canada, all electrical connections are to be in accordance
with CSA C22.1 - Canadian Electrical Code Part 1 and/or local codes.

CAUTION

PRESSURE REGULATION AND TESTING

Each oven has been adjusted at the factory to operate with natural gas. Parts can be ordered for
conversion for use with propane.

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 one
of the 1/8" NPT test ports on the bottom or side 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 the National Fuel Gas
Code, NFPA54/ANSI Z223.1 - Latest Edition, the Natural Gas Installation Code CAN/CGA-B149.1 or

the Propane Installation Code CAN/CGA-B149.2 as applicable.

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 shut­off 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. For LP it must regulate pressure to 11" water column (27.1 mBar)

maximum and 6" for NAT.

8

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 nger assemblies.

2. Unbolt unit from shipping crate (2 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 nger 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.

9

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.

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 a Star Service Technician in order to assure
the oven is properly installed and in working order. The

warranty becomes effective upon verication of

proper installation.

CAUTION

DO NOT WORK AROUND THE CONVEYOR
BELT WITH LONG HAIR, LOOSE CLOTHING,
OR DANGLING JEWELRY. GETTING
CAUGHT IN THE BELT COULD RESULT IN
DISMEMBERMENT OR FATAL INJURY.

Unless specied 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.

SAFETY OPERATING INSTRUCTIONS

The information contained in this section is provided

for the use of qualied operating personnel. Qualied

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.

10

Please take time to read the following safety

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.

4) Après cinq secondes, les nouveaux
nombres seront sauvés et le four montrera
de nouveaux arrangements.

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.

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.

Adjusting TIME and TEMPERATURE:

If burner does not light in one minute
push the power switch to the "OFF"
position and wait five minutes.

After five minutes, retry.

Push power switch "ON."

To Start:

2) Appuyez sur le bouton de "entrée" ( )
pour commuter entre le TEMPS et 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.

Après cinq minutes, nouvelle tentative.

Si le brûleur n'allume pas en une minute,
poussée le commutateur de puissance dans

la position de "ARRÊTE" et attend 5 minutes.

Poussez le commutateur de puissance à
"MARCHE."

OFF / ARRÊTE

Ajustement du TEMPS et de la

TEMPÉRATURE:

Pour Commencer:

ON / MARCHE

SWITCH CUTOUT

IL1050

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

re department.

In the event of a power failure:

1. Turn all switches off.

2. DO NOT attempt to operate the oven until the
power is restored.

NOTE: In the event of a shut-down of any

kind, allow a ve (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

2. If the oven needs to be moved for any reason,

3. DO NOT remove the control box cover unless

the gas cannot be turned off manually do not try

to repair it. Call a qualied service technician.

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.

the oven is unplugged.

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 (
DOWN arrow (

) to decrease the TIME or

) to increase or the

TEMPERATURE. Hold either button down for
faster display changes.

4. After ve 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.

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

ve minutes.

3. After ve minutes, retry.

11

DISPLAY INFORMATION

When operating the oven, there are different
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 (
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 ve

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. a f te r
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 ( ).

) toggles

ADDITIONAL FUNCTIONS

The conveyor belt direction and the temperature display can

be changed on the conveyor oven by a qualied 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 ashing 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 ash the error message.

12

BAKE TIME VERSUS TEMPERATURE

1. Bake time is actually conveyor speed and is dened

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 to the above rule. Going to
extremes 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 ne

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 dened 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.

13