Bakers Pride BCO-E Installation And Operating Instructions Manual

Cyclone SERIES ELECTRIC CONVECTION OVENS Models: BCO-E and GDCO-E INTENDED FOR OTHER THAN HOUSEHOLD USE RETAIN THIS MANUAL FOR FUTURE REFERENCE OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES This equipment has been engineered to provide you with year round dependable service when used according to the instructions in this manual and standard commercial kitchen practices. 6/03 Form # 8898400 REV A BAKERS PRIDE OVEN CO., INC. 30 Pine Street New Rochelle, NY 10801 (914) 576-0200 Phone (800) 431-2745 US & Canada (914) 576-0605 Fax www.bakerspride.com Web Address 1 ! ! 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. ! ! FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance. ! ! WARNING Initial heating of oven may generate smoke or fumes and must be done in a well-ventilated area. Overexposure to smoke or fumes may cause nausea or dizziness. BAKERS PRIDE

SECTION ITEM PAGE A Receiving 3 B Set-up/Mounting 3 C Installation with Casters 4 D Location & Minimum Clearances 4 E Electrical Connections 4 F Flue Connection Ventilation 5 G System Check - Rotary Controls 5 II. OPERATING INSTRUCTIONS SECTION ITEM PAGE A General Instructions 6 B Operation Sequence For Rotary Controls 6 1. Cook Only 6 2. Timed Cooking 6 3. Cook & Hold 7 4. Steam Injection (Optional) 7 5. Oven Cool Down 7 C Cleaning 7 D Servicing 8 E Wiring Diagrams 10 1. Single Phase 208V or 240V Wiring Diagram 10 (Dial Control) 2. Three Phase 208V or 240V Wiring Diagram 10 (Dial Control) 3. Single Phase 208V or 240V Wiring Diagram 11 (CH-100 Control) 4. Three Phase 208V or 240V Wiring Diagram 11 (CH-100 Control) F International Distribution and Service Centers 12 2

A. RECEIVING Read the notice on the outside carton regarding damage in transit. Damage discovered after opening the carton is “CONCEALED DAMAGE.” Carrier must be notified immediately to send an inspector and to furnish forms for claims against the carrier. When the oven arrives, it should consist of: A crate or carton containing your new oven (two for a stacked unit). A carton containing four 31” legs with mounting hardware (set of four 6” legs is supplied for stacked installations). A carton containing a Flue Adapter and a Draft Hood. Optional: for Direct Venting (Not available for European Community Countries). B. SET UP / MOUNTING: NOTE: This appliance must be installed by competent personnel in accordance with the rules in force. Your oven will be packed sitting on its bottom. The skid may be left under the oven for convenience in further handling. Unpack carefully, avoiding damage to the Stainless Steel front and/or trim. If concealed damage is found, follow the instructions detailed in Section A (Receiving). Keep the area around the ovens free and clear of combustible materials. Do not store any materials on top of or under any oven. The provision of adequate air supply to your oven for ventilation is essential. As a minimum, observe the clearances detailed in Section D (Location). Provide adequate ventilation and make up air in accordance with local codes. Servicing your oven is done through the front control panel and right side access cover. Ensure that these areas are kept unobstructed for easy access. For a single unit: (1) Tilt Oven over to left-hand side and attach two 31” legs on the right-hand side with four 3/8-16” bolts and washers.Tightenfirmly. (2) Using proper lifting equipment, lift up the left-hand side and attach two 31” legs on the left-hand side the same way. For a stack of two ovens: Refer to Figure 3 (1) Remove flue from top oven and replace with flue-adaptor supplied in the stacking kit. (2) Tilt lower unit over to the left side and position two 6" legs on the right side (one for front and one for back), secure in place by using 4 bolts (3/8-16) per leg. Tighten firmly. (3) Using proper lifting equipment, lift up the left side of the unit and attach the other two legs in the same way. (4) Using the lifting equipment, raise the top oven to proper height and slide onto top of the bottom oven. Line up sides and front and fasten to each other at the rear of the units by using a mounting bracket supplied in the stacking kit. To assemble an open rack stand: Refer to Figure 2 (1) Loosen 12 bolts (attaching 31” legs) slightly. (2) Remove 4 inner bolts, 1 from each of the 4 legs, place top right angle and top left angle underneath and tighten these 4 bolts. (3) Insert “Open Rack Shelf” and tighten into place with eight 3/8-16 screws, washers and nuts. (4) Position “Rack Supports” and tighten in place using 4 each of flat washers and 5/16-18 Hex Nuts. 3

Install according to the spacing requirements listed in the installation section of this manual. We strongly recommend having a competent professional install this equipment. A licensed electrician should make the electrical connections and connect power to the unit. Local codes should always be used when connecting these units to electrical power. In the absence of local codes, use the latest version of the National Electrical Code. Note: For supply connections use No. 6 AWG wires suitable for at least 90°C. SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOOR WHEN INSTALLED WITH LEGS OR CASTERS PROVIDED. ! ! CAUTION: DO NOT SET THE OVEN WITH ITS BACK FLAT AGAINST THE WALL. IT WILL NOT OPERATE PROPERLY UNLESS THERE IS AT LEAST THREE INCHES BREATHING SPACE BEHIND THE OVEN ! ! NOTICE: LOCAL CODES REGARDING INSTALLATION VARY GREATLY FROM ONE AREA TO ANOTHER. THE NATIONAL FIRE PROTECTION ASSOCIATION, INC., STATES IN IT’S NFPA 96 LATEST EDITION THAT LOCAL CODES ARE “AUTHORITY HAVING JURISDICTION” WHEN IT COMES TO REQUIREMENTS FOR INSTALLATION OF EQUIPMENT. THEREFORE, INSTALLATIONS SHOULD COMPLY WITH ALL LOCAL CODES. ! ! C. INSTALLATION WITH CASTERS (OPTIONAL): Four casters (two with wheel brakes) and the mounting hardware are packed and included in the shipment if ordered. Install casters with wheel brakes on the front of the unit. Installation must conform to UL 197: Electrical Supply Connections For Permanently Connected Appliances. It requires that permanently connected appliances with casters be provided with a means for securing the appliance to the building structure to limit the movement of the appliance. Oven Restraint: When casters are installed on either a single or double unit, a fixed restraint must be used to limit the movement of the appliance without depending on or transmitting stress to the electrical conduit. The restraint (a heavy-gauge cable) should be attached to the rear legs of the oven on which casters are mounted. If disconnection of the restraint is necessary, the restraint must be reconnected after the oven has been repositioned in its permanent location. The appliance shall be installed using flexible conduit. D. LOCATION AND MINIMUM CLEARANCES: Move the oven to its final location keeping the minimum clearance from the back of the oven to the wall. This clearance is necessary for safe operation and to provide proper air flow. Under Ventilation Hood RIGHTWALL 1” LEFTWALL 1” REAR WALL 3” MINIMUMCLEARANCESFROMCOMBUSTIBLEANDNONCOMBUSTIBLECONSTRUCTION

latest edition of the National Electrical Code ANSI/NFPA No. 70 in the USA (Canadian Electrical Code CSA Standard C22.1, Part 1 in Canada). In Europe, the appliance must be connected by an earthen cable to all other units in the complete installation and, thence, to an independent earth connection in compliance with EN 60335-1 and/or local codes. Electrical power is to be supplied to the oven(s) by means of hard wiring, which is to be performed by a qualified licensed electrician. Model KW Voltage Phase Amps Motor-50hz Motor-60hz Line 1 Line 2 Line 3 N RPM (Low) RPM (High) RPM (Low) RPM (High) 10.5 10.5 10.5 10.5 208 220-240 220-240 1 3 1 3 Each oven requires separate electrical connectionsl BCO-E, GDCO-E BCO-E, GDCO-E 208 48 48 30 30 44 44 26 26 28 - - 24 - - - - - - - - - - - - 850 850 850 850 1725 1725 1725 1725 5 Normal factory connections are made for 208 V. A.C. or 208/240 V.A.C., 60 hz. This unit is provided with a permanently lubricated electric motor. A wiring diagram may be found on the back of the service panel on the right-hand side and also in this manual. F. FLUE CONNECTION VENTILATION: Installation under ventilation hood (standard): Local inspectors and ventilation specialists should be consulted so that the design and the installation of the hood conform to local/municipal codes. In the U.K., follow ventilation requirements as detailed in B.S. 5440. NOTE: DO NOT PUT A DAMPER IN THE FLUE AND DO NOT CONNECT A BLOWER DIRECTLY TO THE FLUE. If the flue runs directly to the free air outside the building, use a wind deflector or a UL listed vent cap at the end of the pipe. Termination of the vent must be at least two feet above the highest part of the roof within ten feet. REF: AGA CATALOG NO. XH0474. G. SYSTEM CHECK- ROTARY CONTROL (standard): (1) Open the oven door. (2) Turn Selector Switch to “HI.” The green indicator light near Selector Switch and oven light will illuminate. (3) Close the door. Oven lights will go off and fan will run. Make sure fan is rotating clockwise looking from front. (4) Press Oven Light switch. Oven light will go on and will go off as switch is released. (5) Turn the thermostat knob. The amber indicator light near the thermostat will illuminate and the heating elementswill come on.

will sound. Reset by turning to “0.” All settings below 10 minutes require turning past 10 minutes and then back to the time required. (7) Open the oven doors. Oven lights will go on and elements and fan will go off. (8) Turn Selector Switch to “Cool Down” position. The fan will run to cool down the oven. (9) Turn Selector Switch to “0” position. (10) Close the oven doors. 6 NOTE: WITH THE DOORS CLOSED, THE POWER SWITCH “ON” AND THE SELECTOR SWITCH IS IN ANY POSITION OTHER THAN “0”, THE OVEN WILL START HEATING AS SOON AS THE SET TEMPERATURE IS HIGHER THAN THE OVEN TEMPERATURE. THERMOSTAT INDICATOR LIGHT GOES OUT WHEN OVEN REACHES SET TEMPERATURE AND COMES ON WHEN OVEN IS HEATING UP. IN THE EVENT OF POWER FAILURE, THE OVEN WILL NOT OPERATE. PROGRAMMING MENUS: See Operating/Programming Instruction Booklet for Programmable Oven Control with Bakers Pride Software for Cyclone Series Convection Ovens supplied with this option. ! ! II. OPERATING INSTRUCTIONS A. GENERAL INSTRUCTIONS: (1) This equipment has an Electronic Temperature Control. (2) Due to increased efficiency of this oven, the temperature of standard recipes may be reduced 50°F (30°C). (3) Always load each shelf evenly. Space pans away from each other and from sides and back of oven to allow maximum air flow between them. (4) Large tempered glass windows and interior lights allow a close check on the product making it unnecessary to frequently open the doors. Products cook faster in a convection oven as compared to a conventional oven. Depending on the product and the type of pans used, time saving may run from 20 percent to as high as 50 percent. B. OPERATION SEQUENCE ROTARY CONTROL: Cook only rotary control: (1) Close the oven doors. (2) Turn Selector Switch to “HI” or “LO” position. The indicator light near the Selector Switch will be illuminated. (3) Turn the thermostat knob to the desired cooking temperature. (4) Upon reaching the set temperature, the indicator light near the thermostat will go out. (5) Load the oven with product to be cooked. (6) Remove the product from the oven when done. Timed cooking rotary control: (1) Close the oven doors. (2) Turn Selector Switch to “HI” or “LO” position. The indicator light near the Selector Switch will be illuminated. (3) Turn the thermostat knob to the desired cooking temperature. (4) Upon reaching the set temperature, the indicator light near the thermostat will go out. (5) Load the oven with product to be cooked. (6) Turn the timer knob to the desired bake time and timer will start counting down.

(8) Turn the timer knob to “O” position. (9) Remove the product from the oven. NOTE: TIMER DOES NOT CONTROL THE OVEN. Cook and Hold Rotary Control: (1) Close the oven doors. (2) Turn Selector Switch to “HI” or “LO” position. The indicator light near the Selector Switch will be illuminated. (3) Turn the thermostat knob to the desired cooking temperature. (4) Upon reaching the set temperature, the indicator light near the thermostat will go out. (5) Load the oven with product to be cooked. (6) Turn the timer knob to the desired bake time and timer will start counting down. (7) When timer reaches zero, a buzzer will sound. (8) Turn the Timer knob to “O” position. (9) Turn the thermostat knob to the desired hold temperature. (10) Remove the product from the oven when done. Optional steam injection Rotary control: The solenoid valve for steam injection is mounted behind the service panel on the right-hand side of the unit. The electronic timer is preset at the factory. A ¼” copper tubing is provided on the Solenoid Valve for water hookup with a compression fitting. After the water hookup is made, make sure that there are no leaks. For steam injection, press the Steam switch momentarily. NOTE: DO NOT USE STEAM INJECTION AT TEMPERATURES BELOW 275°F (135°C). Oven cool down Rotary control: To cool down the oven to a lower desired temperature, follow the steps detailed below. (1) Open the oven doors. (2) Turn Selector Switch to “oven cool down” position. Fan will now operate and cool down the oven. (3) When the oven has cooled down to the desired temperature, turn the Selector Switch to “O” position. Close oven doors. 7 C. CLEANING: CLEAN ONLY WHEN OVEN IS COLD (1) With porcelain enamel interiors, this oven is designed to be as maintenance free as possible. However, for best results, the oven should be cleaned regularly. Enameled interiors can be easily cleaned with oven cleaners. KEEP CLEANING FLUIDS AWAY FROM ELECTRICAL WIRES, LIGHT SOCKETS, SWITCHES AND CONTROL PANEL. (2) Baked on splatter, oil, grease or discoloration on the stainless steel front or inside of the oven may be removed with stainless steel cleaner, or any other similar cleaning agent. NOTE: ALWAYS RUB THE STAINLESS STEEL ALONG THE GRAINS. (3) To clean the blower wheel, remove and immerse in ammoniated water for 20 to 25 minutes. Then, scrub it off with a small, stiff brush. The same procedure can be followed for wire racks and rack supports. To remove the blower wheel, loosen the set screws (2) on the hub of the blower wheel and tighten the 3/8” wheel puller bolt (supplied) in center of hub (See Fig. 1). (4) To clean wire shelves and rack supports, remove and immerse in ammoniated water for 20 - 25 minutes. Use a small stiff brush to remove any remaining dirt/debris (See Figure 2). SHOCK HAZARD De-energize all power to equipment before cleaning the equipment. ! ! WARNING Never clean any electrical unit by immersing it in water. Turn unit off before cleaning surface. ! !

(1) Power supply to the unit must be disconnected before any service is performed. (2) Most of the service on the unit can be performed from the front and/or control panel side. (3) For proper servicing, access to the control panel side of the unit will be required. (4) It will be necessary to have access to the back of the oven for service needs related to the electric power supply. (5) A system wiring diagram is provided in this manual and on the back of the service panel on the right side of the oven. (6) All servicing should be performed by a factory-authorized technician only. (7) For proper maintenance and repairs, call the factory toll free (800-431-2745) for an authorized service agency in your area. 31” Legs Top Left Angle Top Right Angle 1/2” Flat Washer (4 corners only) 1/2”-13 x 1” Large Hex Head Bolt (12) 5/16” Flat Washer (4) 5/16”-18 Hex Nut (4) Open Rack Shelf Rack Support 3/8”-16 x 3/4” large Truss Head Screw w/Nut & Washer (8) Open Rack Stand Figure 2 CAUTION This product, when stacked, has more than one power-supply connection point. Disconnect all power supplies before servicing. ! ! WARNING-RISK OF FIRE When stacked two high maximum, use stacking kit part # E3771A only. ! ! Blower Wheel Set Screws (2) Wheel Puller Bolt 3/8”-Hex Cleaning The Blower Wheel Figure 1 Motor

Figure 3 Item 1 Item 2 Item 3 REMOVE FLUE FROM TOP OVEN AND REPLACE WITH ITEM 1 2 1 3 E3770A E3771A 3/8”-16 Bolt

Light Push Button Switch Power L2 L1 Timer Buzzer C NO NC T6 T8 L1 L3 L 2 L1L2 L3 L4 T3 TOT2 T1TOT4 T1TOT2 A1 A2 15 14 17 16 13 12 11 5 3 2 1 4 9 10 4 1 2 18 9 6 7 8 38 39 41 42 32 35 33 34 36 37 T9T10T11 T7 T4 T3 T5 T2 T1 43 44 22 21 25 26 24 23 27 30 28 29 29 23 6 3 44 45 46 47 48 4 1 49 Green Power Light Amber Pilot Light RTD Probe Probe Thermostat T’stat Relay Doors Close To Activate Switch Cooling Fan Fuse Box Centrifugal Switch Centrifugal Switch High Low 2 Speed 1725/850 Com Lights Front Element 4 Pole, 40 Amp Contactor Ground Stud Single Phase 208/240V MOTOR Single Phase 208V or 240V Wiring Diagram (Dial Control) Three Phase 208V or 240V Wiring Diagram (Dial Control) COM L2 L1 C NO NC T6 T8 L1 L3 L2 L1L2 L3 L4 T3 TOT2 T1TOT4 T1TOT2 A1 A2 15 14 17 16 13 12 11 5 3 2 1 4 9 10 4 1 2 18 9 6 7 8 38 39 41 42 32 35 33 34 36 37 T9T10T11 T7 T4 T3 T5 T2 T1 43 44 22 21 25 26 24 23 27 30 28 29 29 23 6 3 44 45 46 47 48 4 1 49 Light Push Button Switch Power Timer Buzzer Amber Pilot Light RTD Probe Probe Thermostat T’stat Relay Doors Close To Activate Switch Cooling Fan Fuse Box Centrifugal Switch Centrifugal Switch High Low 2 Speed 1725/850 Lights Front Element 4 Pole, 40 Amp Contactor Ground Stud Three Phase 208/240V Green Power Light MOTOR

CONTACTOR 48 38 39 41 42 11 5 4 1 2 3 44 47 31 30 10 6 7 18 46 45 Single Phase 208V or 240V Wiring Diagram (CH-100 Control) CENTRIFUGAL SWITCH CENTRIFUGAL SWITCH FAN MOTOR HIGH LOW Ground Stud Three Phase 208V or 240V Wiring Diagram (CH-100 Control) PROBE DOOR HEAT FAN LIGHTS POWER LOW COM RELAY L1 L3 L 2 THREE PHASE 208/240V DOORS ACTIVATE SWITCH WHEN CLOSED GND FRONT ELEMENT 28 29 10 9 16 17 14 15 27 4 21 20 26 25 23 22 18 2 1 27 24 19 8 6 9 12 13 FUSE B OX C NO NC COOLING FAN T3TO T2 T1TO T4 T1TO T2 A1 A2 32 35 33 34 36 37 4 POLES, 40 AMPS CONTACTOR 48 38 39 41 42 11 5 4 1 2 3 44 47 31 30 10 6 7 18 46 45 MOTOR CENTRIFUGAL SWITCH CENTRIFUGAL SWITCH FAN MOTOR HIGH Ground Stud

Wealden Est Farningham Rd Crowborough, E. Sussex, TN6 2JR United Kingdom +44 (1892) 667 311 +44 (1892) 667 322 fax CANADA BAKERS PRIDE INTERNATIONAL UNITED KINGDOM / IRELAND ASIA / AFRICA/ ME / CARIBBEAN / MEXICO / LATIN AMERICA FRANCE 30 Pine Street New Rochelle, NY 10801 USA +1 (914) 576-0200 +1 (914) 576-0605 fax +1 (214) 421-7366 +1 (214) 565-0976 fax [email protected] 729 Third Avenue Dallas, TX 75226 USA Rabco — Steve Vella 4500 Sheppard Avenue E. Unit 9-11 Scarborough Ontario Canada MIS 3R6 +1 (416) 321-5823 +1 (416) 321-5826 fax [email protected] [email protected] [email protected] www.bakerspride.com Niwa Shoji Kaisha - Proserv — Akio Matsunaga 3-4-26, Tsukamoto Yodogawa-ku, Osaka, 532-0026 Japan +81 (6) 6307 7471 +81 (6) 6307 9181 fax JAPAN [email protected] [email protected] www.doriandrake.com Dorian Drake International 2 Gannett Drive White Plains, NY 10604 USA +1 (914) 697-9800 +1 (914) 697-9190 fax SCAL — Jacques Merran 20 Ave de la Baltique Za Courtaboeuf 1 Courtaboeuf Cedex 91958 France +33 (1) 6982 8585 +33 (1) 6982 8599 fax www.scal.fr NETHERLANDS Wisselaar Fast Food & Systeemgastronomie B.V. — Jankees Rovers Nijverheidsweg 41 3341 LJ, Hendrik Ido Ambacht The Netherlands +31 (78) 683 3833 +31 (78) 683-3830 fax www.wisselaar.nl DENMARK FiBeMa Catering Udstyr Aps. Kodboderne 18, Kodbyen 1714 Copenhagen, Denmark +45 (33) 21 33 70 +45 (31) 21 10 30 fax [email protected] www.fibema.dk RUSSIA Perfi, Ltd. — Dmitri Slavin 22 Marksistskaya Street Moscow, Russia 109147 +7 (095) 912 4100 +7 (095) 913 3553 fax [email protected] GERMANY FEM Food Equipment Mktg — Horst Herbert Fuchshaldeweg 37 D-77654 Offenburg, Germany +49 (781) 32077 +49 (781) 42365 fax [email protected] www.femgmbh.com GREECE Heinami S. A. — Thanos Georgacopoulos 87 Alimou Avenue 17455 Alimos, Greece +30 (210) 99 66 040 +30 (210) 99 66 047 fax [email protected] www.heinami.gr NORWAY Einar Riise & Son — Svein Riise Enebakkveien 64C Oslo 6, Norway +47 (2) 208 3300 +47 (2) 219 0317 fax [email protected] www.riise.no F. INTERNATIONAL DISTRIBUTION AND SERVICE CENTERS BAKERS PRIDE PRIDE BAKERS PRIDE OVEN CO., INC. 30 Pine Street New Rochelle, NY 10801 (914) 576-0200 Phone (800) 431-2745 US & Canada (914) 576-0605 Fax www.bakerspride.com Web Address 12