Blodgett ZEPHAIRE-E Mode d'emploi

Marque: Blodgett

Modèle: ZEPHAIRE-E

Catégorie: Cuisinières

Taper: Mode d'emploi

BLODGETT OVEN COMPANY

www.blodgett.com

44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (802) 658Ć6600 Fax: (802)864Ć0183

PN 90147 Rev P (5/11)

E 2011 - G.S. Blodgett Corporation

ZEPHAIREĆE

CONVECTION OVEN

INSTALLATION - OPERATION - MAINTENANCE

ZEPHAIREĆE

FOURS À CONVECTION

MANUEL D'INSTALLATION - FONCTIONNEMENT - ENTRETIEN

IMPORTANT

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity

of this or any other appliance.

AVERTISSEMENT

Ne pas entreposer ni utiliser de l'essence ni d'autres vapeurs ou liquides inflamĆ

mables dans le voisinage de cet appariel, ni de tout autre appareil.

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

AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTÉRATION, UN

SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES

DOMMAGES À LA PROPRIÉTE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVEĆ

MENT LES DIRECTIVES D'INSTALLATION, D'OPÉRATION ET D'ENTRETIEN AVANT

DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET ÉQUIPEMENT.

The information contained in this manual is important for the proper installation,

use, and maintenance of this oven. Adherence to these procedures and instrucĆ

tions will result in satisfactory baking results and long, trouble free service.

Please read this manual carefully and retain it for future reference.

Les informations données dans le présent manuel sont importantes pour installer,

utiliser et entretenir correctement ce four. Le respect de ces instructions et procéĆ

dures permettra d'obtenir de bons résultats de cuisson et une longue durée de serĆ

vice sans problèmes. Veuillez lire le présent manuel et le conserver pour pouvoir

vous y reporter à l'avenir.

Errors: Descriptive, typographic or pictorial errors are subject to correction. SpecificaĆ

tions are subject to change without notice.

Erreurs:Les erreurs de description, de typographie ou d'illustration font l'objet de

corrections. Les caractéristiques sont sujettes à modifications sans préavis.

THE REPUTATION YOU CAN COUNT ON

UNE RÉPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER

For over a century and a half, The Blodgett Oven Company has been building

ovens and nothing but ovens. We've set the industry's quality standard for all

kinds of ovens for every foodservice operation regardless of size, application

or budget. In fact, no one offers more models, sizes, and oven applications

than Blodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ

vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza

Oven line. For more information on the full line of Blodgett ovens contact your

Blodgett representative.

Cela fait maintenant dessus un siècle et demi que Blodgett se spécialise dans

la fabrication de fours. Nous avons établi les normes de qualité qui s'appliĆ

quent dans l'industrie à tous les types de fours utilisés dans les services aliĆ

mentaires, quel qu'en soit la taille, l'exploitation ou le budget. En fait, ni n'offre

plus de modèles, de tailles et d'applications de fours que Blodgett. À gaz et

électriques. De tailles différentes, sur plan de travail et superposables. Qu'il

s'agisse de fours à convection, des modèles Cook'n Hold et CombiĆOven, ou

de la gamme de fours à pizzas de la plus haute qualité offerte sur le marché.

Pour de plus amples informations sur la gamme complète de fours Blodgett,

veuillez contacter votre représentant Blodgett.

Your Service Agency's Address:

Adresse de votre agence de service:

Model/Modèl:

Serial Number/Numéro de série:

Your oven was installed by/

Installateur de votre four:

Your oven's installation was checked by/

Contrôleur de l'installation de votre four:

Table of Contents/Table des Matières

Introduction

Oven Description and Specifications 2. . . .

Oven Components 3. . . . . . . . . . . . . . . . . . . .

Installation

Delivery and Location 4. . . . . . . . . . . . . . . . .

Utility Connections - Standards

and Codes 5. . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven Assembly 6. . . . . . . . . . . . . . . . . . . . . .

NSF Bolts 6. . . . . . . . . . . . . . . . . . . . . . . . . .

Leg Attachment 7. . . . . . . . . . . . . . . . . . . . .

Caster Assembly 7. . . . . . . . . . . . . . . . . . . .

Double Section Assembly 8. . . . . . . . . . . .

Oven Leveling 8. . . . . . . . . . . . . . . . . . . . . .

Operation

Single Speed Blower 9. . . . . . . . . . . . . . . . . .

Single Speed Blower with Cavity Lights 10. .

Dual Speed Blower 11. . . . . . . . . . . . . . . . . . .

Standard Control for Zephaire E Plus 12. . .

Solid State Digital for Zephaire E Plus 13. . .

General Guidelines for Operating

Personnel 15. . . . . . . . . . . . . . . . . . . . . . . . . . . .

Suggested Times and Temperatures 16. . . .

Maintenance

Cleaning and Preventative Maintenance 17.

Troubleshooting Guide 18. . . . . . . . . . . . . . . .

Introduction

Description et Spécifications du Four 20. . . .

Éléments du Four 21. . . . . . . . . . . . . . . . . . . . .

Installation

Livraison et Implantation 22. . . . . . . . . . . . . . .

Branchements de Service -

Normes et Codes 23. . . . . . . . . . . . . . . . . . . . .

Montage du Four 24. . . . . . . . . . . . . . . . . . . . .

Boulons NSF 24. . . . . . . . . . . . . . . . . . . . . . .

Assemblage des Pieds 25. . . . . . . . . . . . . . .

Montage des Roulettes 25. . . . . . . . . . . . . .

Montage de la Section Double 26. . . . . . . .

Mise à Niveau du Four 26. . . . . . . . . . . . . . .

Utilisation

Soufflerie Une Vitesse 27. . . . . . . . . . . . . . . . .

Soufflerie Une Vitesse avec Lumières

de Cavité 28. . . . . . . . . . . . . . . . . . . . . . . . . . . .

Soufflerie Deux Vitesses 29. . . . . . . . . . . . . . .

Commandes Standard pour

Zephaire E Plus 30. . . . . . . . . . . . . . . . . . . . . .

Commandes Numériques à SemiĆConducĆ

teurs pour Zephaire E Plus 31. . . . . . . . . . . . .

Consignes Générales à l'Intention

des Utilasateurs 34. . . . . . . . . . . . . . . . . . . . . .

Durées et Températures Suggérées 35. . . . .

Entretien

Nettoyage et Entretien Préventif 36. . . . . . . .

Guide de Détection des Pannes 37. . . . . . . .

Introduction

Oven Description and Specifications

Cooking in a convection oven differs from cooking

in a conventional deck or range oven since heated

air is constantly recirculated over the product by

a fan in an enclosed chamber. The moving air conĆ

tinually strips away the layer of cool air surroundĆ

ing the product, quickly allowing the heat to peneĆ

trate. The result is a high quality product, cooked

at a lower temperature in a shorter amount of time.

Blodgett convection ovens represent the latest adĆ

vancement in energy efficiency, reliability, and

ease of operation. Heat normally lost, is recircuĆ

lated within the cooking chamber before being

vented from the oven: resulting in substantial reĆ

ductions in energy consumption and enhanced

oven performance.

Air Flow Pattern for

Blodgett Electric Convection Ovens

Figure 1

KW/Section

Volts

Phase

Amperes

Electrical

Connection

ection Volts Phase

L1 L2 L3 N

onnection

AWG*

60 HZ UNITS

11 208 1 51 0 51 - 6

11 208 3 31 29 29 - 8

11 220Ć240 1 44 044- 6

11 220Ć240 3 26 24 24 - 8

11 440 3 15 14 14 - 12

11 480 3 14 13 13 - 12

50 HZ UNITS

11.0 220/380 3 18 16 16 2

11.0 240/415 3 18 14 14 8

Size per

local code

11.0 230/400 3 18 15 15 3

local

code

* Electric connection wiring is sized for 90_C copper wire at 125% of rated input.

Introduction

Oven Components

Heating Elements - located in the back of the

oven, the elements provide heat to the baking

chamber on electric ovens.

Control Panel - contains wiring and components

to control the oven operation.

Oven Racks - five racks are provided standard.

Additional racks are available.

Rack Supports - hold oven racks.

Baffle - located on the back interior wall of the

oven. Protects the blower wheel.

Blower Wheel - spins to circulate hot air in the

baking chamber.

Blower Motor - provides power to turn the blowĆ

er wheel.

ZEPHAIRE

-E

Single

ZEPHAIRE

-E

Double Stacked

Figure 2

Installation

Delivery and Location

DELIVERY AND INSPECTION

All Blodgett ovens are shipped in containers to

prevent damage. Upon delivery of your new oven:

D Inspect the shipping container for external damĆ

age. Any evidence of damage should be noted

on the delivery receipt which must be signed by

the driver.

D Uncrate the oven and check for internal damĆ

age. Carriers will accept claims for concealed

damage if notified within fifteen days of delivery

and the shipping container is retained for inĆ

spection.

The Blodgett Oven Company cannot assume

responsibility for loss or damage suffered in

transit. The carrier assumed full responsibility

for delivery in good order when the shipment

was accepted. We are, however, prepared to

assist you if filing a claim is necessary.

OVEN LOCATION

The well planned and proper placement of your

oven will result in long term operator convenience

and satisfactory performance.

The following clearances must be maintained beĆ

tween the oven and any combustible or nonĆcomĆ

bustible construction.

D Oven body right side - 1/2" (1.3 cm)

D Oven body left side - 1/2" (1.3 cm)

D Oven body back - 1/2" (1.3 cm)

D Oven body bottom - 1/2" (1.3 cm)

Adequate clearances must be available for servicĆ

ing.

D Keep the oven area free and clear of all combusĆ

tibles such as paper, cardboard, and flammable

liquids and solvents.

D Do not place the oven on a curb base or seal to

a wall. This will restrict the flow of air and prevent

proper ventilation resulting in damage to the

oven.

Before making any utility connections to this oven,

check the rating plate to be sure the oven specifiĆ

cations are compatible with the electrical services

supplied for the oven.

1. The rating plate is attached under ledge

above the door.

Installation

Utility Connections - Standards and Codes

ELECTRICAL CONNECTION

The electric motor, indicator lights and related

switches are connected to the oven as follows:

The service line will enter trough the rear of the

oven and connected to the terminal block (see diaĆ

gram).

1. Remove the bottom trim and control panel.

Removal of the body side is not necessary.

2. Remove knockĆout in the rear of the unit and

run the supply power line to terminal block

and connect the wires.

3. Reinstall the control panel and the bottom

trim.

THE BLODGETT OVEN COMPANY CANNOT ASĆ

SUME RESPONSIBILITY FOR LOSS OR DAMAGE

SUFFERED AS A RESULT OF IMPROPER INSTALĆ

LATION.

Connect wires to

terminal block

Run supply line

through the knockĆout

Figure 3

THE INSTALLATION INSTRUCTIONS CONĆ

TAINED HEREIN ARE FOR THE USE OF QUALIĆ

FIED 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.

Qualified installation personnel are individuals, a

firm, a corporation, or a company which either in

person or through a representative are engaged

in, and responsible for:

D the installation of electrical wiring from the elecĆ

tric meter, main control box or service outlet to

the electric appliance.

Qualified installation personnel must be experiĆ

enced in such work, familiar with all precautions

required, and have complied with all requirements

of state or local authorities having jurisdiction.

U.S. and Canadian installations

Installation must conform with local codes, or in

the absence of local codes, with the National ElecĆ

trical Code, ANSI/NFPA 70-Latest Edition and/or

Canadian National Electric Code C22.2 as applicaĆ

ble.

Appliance is to be installed with backflow prevenĆ

tion in accordance with applicable federal, provĆ

ince and local codes.

General export installations

Installation must conform with Local and National

installation standards. Local installation codes

and/or requirements may vary. If you have any

questions regarding the proper installation and/or

operation of your Blodgett oven, please contact

your local distributor. If you do not have a local disĆ

tributor, please call the Blodgett Oven Company at

0011Ć802Ć860Ć3700.

Installation

Oven Assembly

NSF BOLTS

These bolts are required by NSF to block any exĆ

posed hole on the back of an oven. This includes:

D any unit, single or stacked, without a back panel.

D any holes in stacked units not used for mountĆ

ing stacking brackets.

1. Locate the 5/16" bolts that were shipped with

the oven.

2. Install the bolts as shown in Figure 4.

Double Stacked Units Units without back panels

Figure 4

Installation

Oven Assembly

LEG ATTACHMENT

1. Push the oven onto a lift with the bottom of the

oven down.

2. Align the threaded stud in each leg with the

nut located inside each bottom corner of the

oven frame. Turn the legs clockwise and tightĆ

en to the nearest full turn.

3. Align the two leg plate holes in each leg with

those in the oven bottom. Secure each leg usĆ

ing two 1/2" bolts.

NOTE: If using casters see CASTER ASĆ

SEMBLY before proceeding.

4. Level the oven by screwing the adjustable leg

feet in or out as necessary.

6" (15 cm) Legs Shown

Figure 5

CASTER ASSEMBLY

NOTE: Install the locking casters on the front of

the oven. Install the nonĆlocking casters on

the back of the oven.

Casters for Single and Double Stacked Ovens:

1. Attach the legs as described.

2. Pry the adjustable feet out of the legs.

3. Insert one caster into each leg as shown.

Tighten the large hex nut to secure the castĆ

ers.

Adjustable

Leg Foot

Caster Assembly

Figure 6

Low Profile Casters for Double Stacked Ovens:

1. Align the three holes in each caster assembly

plate with those in the oven bottom. Secure

each caster using three 1/2" bolts.

Figure 7

Installation

Oven Assembly

DOUBLE SECTION ASSEMBLY

NOTE: Old style ovens refer to units with painted exĆ

posed rear angle. New style ovens refer to

units with rear angle iron enclosed in steel.

The following instructions apply to stacking two

new style ovens.

1. Secure the short legs to the bottom sections

as described.

2. Place the upper section in position on top of

the lower oven.

3. Attach the stacking brackets using the reĆ

maining 5/16" bolts shipped with the ovens.

4. Attach the flue connector.

The following instructions apply to stacking a new

style oven on an old style oven.

1. Secure the short legs to the bottom sections

as described.

2. Place the upper section in position on top of

the lower oven.

3. Attach the stacking brackets using the reĆ

maining 5/16" bolts shipped with the ovens.

4. Drill a clearance hole for a 5/16" bolt in the

angle iron of the old style oven. Use the holes

in the stacking brackets as a pilot.

5. Attach the stacking brackets to the old style

oven with the 5/16" bolts and nuts provided in

the kit.

6. Attach the flue connector.

WARNING!!

When stacking ovens be sure to remove

the single oven flue boxes prior to attachĆ

ing threeĆpiece connector.

OVEN LEVELING

After assembly, the oven should be leveled and

moved to the operating location.

1. The oven can be leveled by adjusting the feet

or casters located on the bottom of each leg.

Flue

Connector

Figure 8

Operation

Single Speed Blower

BLOWER

OFF

COOL

DOWN

MAN

AUTO

Figure 9

THE INFORMATION CONTAINED IN THIS SECĆ

TION IS PROVIDED FOR THE USE OF QUALIFIED

OPERATING PERSONNEL. QUALIFIED OPERATĆ

ING PERSONNEL ARE THOSE WHO HAVE

CAREFULLY READ THE INFORMATION CONĆ

TAINED IN THIS MANUAL, ARE FAMILIAR WITH

THE FUNCTIONS OF THE OVEN AND/OR HAVE

HAD PREVIOUS EXPERIENCE WITH THE OPĆ

ERATION OF THE EQUIPMENT DESCRIBED. ADĆ

HERENCE TO THE PROCEDURES RECOMĆ

MENDED HEREIN WILL ASSURE THE

ACHIEVEMENT OF OPTIMUM PERFORMANCE

AND LONG, TROUBLEĆFREE SERVICE.

CONTROL DESCRIPTION

1. BLOWER ON/OFF SWITCH - Controls the

operation of the blower. If the blower switch is

in the OFF position the oven will be turned off.

2. COOL DOWN SWITCH - When the switch is

in the AUTO position, the oven can be used to

cook. When the switch is in the MAN position,

the oven is cooling down for the next bake.

3. OVEN READY LIGHT Ć When lit indicates eleĆ

ments are heating. When the light goes out

the oven has reached operating temperature.

4. THERMOSTAT Ć Controls the temperature at

which the oven will operate. Temperatures

can range from 200Ć500_F (93Ć260_C).

5. COOK TIMER Ć Used to time the length of the

cooking operation. When the set time expires,

a buzzer will sound.

OPERATION

1. Set the COOL DOWN switch (2) to the AUTO

position. Turn the THERMOSTAT (4) to the deĆ

sired operating temperature.

2. Set the BLOWER ON/OFF SWITCH (1) to the

ON position. When the OVEN READY light (3)

goes out, load the product and set the COOK

TIMER (5).

3. When the timer sounds, remove the product.

If the next product requires a lower operating

temperature, then the cool down mode can be

used. Turn the COOL DOWN SWITCH (2) to

the MAN position. Make sure that the door is

open.

4. Turn the oven off by setting the BLOWER ON/

OFF SWITCH (1) to the OFF position.

Operation

Single Speed Blower with Cavity Lights

LIGHTS

OFF

COOL

DOWN

MAN

AUTO

BLOWER

OFF

Figure 10

CONTROL DESCRIPTION

1. CAVITY LIGHTS ON/OFF - Operates the

oven cavity lights.

2. BLOWER ON/OFF SWITCH - Controls the

operation of the blower. If the blower switch is

in the OFF position the oven will be turned off.

3. COOL DOWN SWITCH - When the switch is

in the AUTO position, the oven can be used to

cook. When the switch is in the MAN position,

the oven is cooling down for the next bake.

4. OVEN READY LIGHT Ć When lit indicates eleĆ

ments are heating. When the light goes out

the oven has reached operating temperature.

5. THERMOSTAT Ć Controls the temperature at

which the oven will operate. Temperatures

can range from 200Ć500_F (93Ć260_C).

6. COOK TIMER Ć Used to time the length of the

cooking operation. When the set time expires,

a buzzer will sound.

OPERATION

1. Set the COOL DOWN switch (3) to the AUTO

position. Turn the THERMOSTAT (5) to the deĆ

sired operating temperature.

2. Set the BLOWER ON/OFF SWITCH (2) to the

ON position. When the OVEN READY light (4)

goes out, load the product and set the COOK

TIMER (6).

3. When the timer sounds, remove the product.

If the next product requires a lower operating

temperature, then the cool down mode can be

used. Turn the COOL DOWN SWITCH (3) to

the MAN position. Make sure that the door is

open.

4. Turn the oven off by setting the BLOWER ON/

OFF SWITCH (2) to the OFF position.

Operation

Dual Speed Blower

BLOWER

OFF

COOL

DOWN

MAN

AUTO

LOW

Figure 11

CONTROL DESCRIPTION

1. BLOWER HI/LO/OFF SWITCH - Controls the

operation of the blower. If the blower switch is

in the OFF position the oven will be turned off.

2. COOL DOWN SWITCH - When the switch is

in the AUTO position, the oven can be used to

cook. When the switch is in the MAN position,

the oven is cooling down for the next bake.

3. OVEN READY LIGHT Ć When lit indicates eleĆ

ments are heating. When the light goes out

the oven has reached operating temperature.

4. THERMOSTAT Ć Controls the temperature at

which the oven will operate. Temperatures

can range from 200Ć500_F (93Ć260_C).

5. COOK TIMER Ć Used to time the length of the

cooking operation. When the set time expires,

a buzzer will sound.

OPERATION

1. Set the COOL DOWN switch (2) to the AUTO

position. Turn the THERMOSTAT (4) to the deĆ

sired operating temperature.

2. Set the BLOWER SWITCH (1) to the HI posiĆ

tion. When the OVEN READY light (3) goes

out, load the product and set the COOK TIMĆ

ER (5).

3. When the timer sounds, remove the product.

If the next product requires a lower operating

temperature, then the cool down mode can be

used. Set the BLOWER SWITCH (1) to the LO

position. Turn the COOL DOWN SWITCH (2)

to the MAN position. Make sure that the door

is open.

4. Turn the oven off by setting the BLOWER

SWITCH (1) to the OFF position.

Operation

Standard Control for Zephaire E Plus

LIGHTS

OFF

COOL

DOWN

MAN

AUTO

BLOWER

OFF

LOW

Figure 12

CONTROL DESCRIPTION

1. CAVITY LIGHTS ON/OFF - Operates the

oven cavity lights.

2. BLOWER HI/LO/OFF SWITCH - Controls the

operation of the blower. If the blower switch is

in the OFF position the oven will be turned off.

3. COOL DOWN SWITCH - When the switch is

in the AUTO position, the oven can be used to

cook. When the switch is in the MAN position,

the oven is cooling down for the next bake.

4. OVEN READY LIGHT Ć When lit indicates eleĆ

ments are heating. When the light goes out

the oven has reached operating temperature.

5. THERMOSTAT Ć Controls the temperature at

which the oven will operate. Temperatures

can range from 200Ć500_F (93Ć260_C).

6. COOK TIMER Ć Used to time the length of the

cooking operation. When the set time expires,

a buzzer will sound.

OPERATION

1. Set the COOL DOWN switch (3) to the AUTO

position. Turn the THERMOSTAT (5) to the deĆ

sired operating temperature.

2. Set the BLOWER SWITCH (2) to the HI posiĆ

tion. When the OVEN READY light (4) goes

out, load the product and set the COOK TIMĆ

ER (6).

3. When the timer sounds, remove the product.

If the next product requires a lower operating

temperature, then the cool down mode can be

used. Set the BLOWER SWITCH (2) to the LO

position. Turn the COOL DOWN SWITCH (3)

to the MAN position. Make sure that the door

is open.

4. Turn the oven off by setting the BLOWER

SWITCH (2) to the OFF position.

Operation

Solid State Digital for Zephaire E Plus

Figure 13

CONTROL DESCRIPTION

1. CAVITY LIGHTS ON/OFF - Operates the

oven cavity lights.

2. BLOWER ON/OFF SWITCH - Controls the

operation of the blower. If the blower switch is

in the OFF position the oven will be turned off.

3. COOL DOWN SWITCH - When the switch is

in the AUTO position, the oven can be used to

cook. When the switch is in the MAN position,

the oven is cooling down for the next bake.

4. DISPLAY - displays time or temperature and

other information related to oven function.

5. HEAT LAMP - lights when heater is on.

6. PULSE LAMP - lights when Pulsed Fan Mode

is turned on.

7. HOLD LAMP - lights when Hold Mode is

turned on.

8. DIAL - used to enter set points in display

9. START/STOP KEY - starts or stops the timer.

10. TIME KEY - used to show time in the display.

11. TEMP KEY - used to show set temperature in

the display.

NOTE: Actual temperature is shown while the

TEMP key is held down.

12. HOLD KEY - turns Hold Mode on or off.

13. PULSE KEY - turns Pulse Mode on or off.

PROGRAMMING

To set the cook temperature:

1. Press TEMP (11) key.

2. Rotate dial (8) to enter temperature.

To set the cook time:

1. Press TIME (10) key.

2. Rotate the dial (8) to enter time.

NOTE: Time is entered in hours : minutes or

minutes : seconds.

To set the hold time:

1. Press HOLD key (12) to turn hold mode on.

NOTE: HOLD light is on.

2. Rotate dial (8) to enter the hold temperature.

3. Press START/STOP key (9)

Operation

Solid State Digital for Zephaire E Plus

To set the pulse time:

1. Press PULSE KEY (13) to turn pulse mode on.

NOTE: Pulse light is on.

2. Rotate DIAL (8) to enter the pulse time. Pulse

time is a portion of the preĆset cook time.

OPERATION

Cook Only:

1. Turn the BLOWER switch (2) to the desired poĆ

sition.

2. Enter the cook time and temperature.

3. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

4. Press the START/STOP key (9). The timer beĆ

gins to count down.

5. When the cook timer reaches 00:00 the buzzĆ

er sounds and the display reads DONE.

6. Press the START/STOP key (9) to silence the

buzzer.

7. Remove the product.

Cook with Hold:

NOTE: HOLD light is on when hold mode is on

and off when hold mode is off.

1. Turn the BLOWER switch (2) to the desired

position.

2. Enter the cook time and temperature.

3. Press the HOLD key (12). Enter the hold temĆ

perature.

4. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push the START/STOP (9) key. Timer begins

to count down.

6. When the cook timer reaches 00:00 the buzzĆ

er sounds and the display reads DONE. The

buzzer turns off after a few seconds. The disĆ

play reads HOLD until the oven reaches the

hold temperature. Then the timer begins to

count up.

7. Push the START/STOP key (9) to stop timer.

8. Remove the product.

9. Push HOLD (12) key to turn off hold mode.

Cook with Pulse:

NOTE: PULSE light is on when pulse mode is on

and off when pulse mode is off.

1. Turn the BLOWER switch (2) to the desired

position.

2. Enter cook time and cook temperature.

3. Press PULSE KEY (13). Enter the pulse time.

NOTE: Pulse time is a portion of the cook time

and does not increase the previously

entered cook time.

4. Load product into the oven.

NOTE: The display reads LOAD when the

oven is near the set temperature.

5. Push START/STOP KEY (9). The timer begins

to count down the cook time. The oven will be

in pulse mode for the set pulse time. Once the

set time has expired, the unit will automatically

switch to cook mode and continue counting

down.

6. When the cook timer reaches 00:00 the buzzĆ

er sounds and the display reads DONE.

7. Push the START/STOP KEY (9) to turn the

buzzer off.

8. Remove the product.

WARNING!!

A complete five minute shutdown must be

observed before the oven is relighted.

Operation

General Guidelines for Operating Personnel

COOK TIMES AND TEMPERATURES

Preheating the oven

Always preheat the oven before baking or roastĆ

ing. We recommend preheating 50_F (28_C)

above the cook temperature to offset the drop in

temperature when the doors are opened and cold

product is loaded into the oven. Set the thermostat

to the cook temperature after the product is

loaded.

NOTE: For frozen product, preheat the oven 100_F

(56_C) above the cook temperature.

Cook Temperatures

Generally, cook temperatures should be 50_F

(28_C) lower than deck or range oven recipes.

Use this as a starting point and adjust the temperĆ

ature as necessary. If the edges of the product are

done but the center is raw, or if there is color variaĆ

tion, reduce the thermostat setting another

15Ć25_F (10Ć15_C). Continue to reduce the cook

temperature on successive loads until the desired

results are achieved.

NOTE: Cooking at excessive temperatures will

not reduce cook time, it will produce unĆ

satisfactory baking and roasting results.

Cook Time

Check the product in about half the time recomĆ

mended for deck or range oven recipes. Record

times and temperatures which provide best reĆ

sults for future reference.

NOTE: Cook time will vary with the amount of

product loaded, the type of pan and the

temperature.

OPERATING TIPS

Pans and Racks

Product or pan height determines how many

racks are used. The oven holds up to 10 18" x 26"

(45.7 x 66.0 cm) bun pans.

Load the oven from the bottom, centering the pans

on the rack. Never place a pan or aluminum foil on

the bottom of the oven. This obstructs the flow of

air and results in uneven baking and roasting.

Roasting

To reduce shrinkage when roasting, place meat

directly on the racks. Place a sheet pan oneĆhalf

full of water in the bottom rack position. The water

evaporates, increasing humidity in the oven

chamber. The pan catches grease from the meat,

making oven cleaning easier.

Baking

Weigh the product to ensure equal distribution in

each pan. Varying amounts of product will cause

uneven baking results.

Fans

The fan must be operating for the oven to heat.

Use the Pulse Plus feature to allow light or liquid

product to set in the pan and to avoid rippling toĆ

wards the fan. If your oven is not equipped with

this feature use the following procedure.

1. Preheat the oven 25_F (15_C) above the bakĆ

ing temperature.

2. Load the oven with product. Close the doors.

3. Set the thermostat to the baking temperature.

4. Turn the oven off.

5. Allow the product to set for 5Ć7 minutes with

the fan off. The residual heat in the oven sets

the product.

6. Turn the oven on for the remainder of the bake.

Lights

Turn the oven lights off when not viewing the prodĆ

uct. Leaving the lights on for extended periods of

time shortens the bulb life considerably.

Operation

Suggested Times and Temperatures

Product Temperature Time # Shelves

Meats

Hamburger Patties (5 per lb)

Steamship Round (80 lb. quartered)

Standing Rib Choice (20 lbs, trimmed, rare)

Banquet Shell Steaks (10 oz. meat)

Swiss Steak after Braising

Baked Stuffed Pork Chop

Boned Veal Roast (15 lbs.)

Lamb Chops (small loin)

Bacon (on racks in 18" x 26" pans)

400_F (205_C)

275_F (135_C)

235_F (115_C)

450_F (235_C)

275_F (135_C)

375_F (190_C)

300_F (150_C)

400_F (205_C)

8Ć10 mins.

2 hrs 45 mins.

7Ć8 mins.

1 hr.

25Ć30 mins.

3 hrs. 10 mins.

7Ć8 mins.

5Ć7 mins.

Poultry

Chicken Breast & Thigh

Chicken Back & Wing

Chicken (2

lbs. quartered)

Turkey Rolled (18 lb. rolls)

350_F (175_C)

310_F (155_C)

40 mins.

35 mins.

30 mins.

3 hrs 45 mins.

Fish and Seafood

Halibut Steaks, Cod Fish (frozen 5 oz)

Baked Stuffed Lobster (2

lb.)

Lobster Tails (frozen)

350_F (175_C)

400_F (205_C)

425_F (220_C)

20 mins.

10 mins.

9 mins.

Cheese

Macaroni & Cheese Casserole

Melted Cheese Sandwiches

350_F (175_C)

400_F (205_C)

30 mins.

8 mins.

Potatoes

Idaho Potatoes (120 ct.)

Oven Roasted Potatoes (sliced or diced)

400_F (205_C)

325_F (165_C)

50 mins.

10 mins.

Baked Goods

Frozen Berry Pies (22 oz)

Fresh Apple Pie (20 oz.)

Pumpkin Pies (32 oz.)

Fruit Crisp

Bread (24 Ć 1 lb. loaves)

Southern Corn Bread

Baking Soda Biscuits

Brown & Serve Rolls

Sheet Cakes (5 lb. mixed batter per pan)

Chocolate Cake

Brownies

325_F (150_C)

350_F (175_C)

300_F (150_C)

325_F (155_C)

375_F (190_C)

400_F (205_C)

350_F (175_C)

325_F (160_C)

325_F (150_C)

35 mins.

25Ć30 mins.

30Ć50 mins.

25 mins.

30 mins.

15Ć20 mins.

6 mins.

15 mins.

16Ć18 mins.

20 mins.

15 mins.

5 (30 pies)

5 (20 pies)

NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected

by weight of load, temperature of the product, recipe, type of pan and calibration of thermostat.

Should your recipe vary, write in your proven time and temperature for ready reference.

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