BKI GO Series Manuel utilisateur

Series: GO

Operation Manual

Half-Size Cook & Hold

Oven Series

SS-OM-026.02 Revised 10/16/18

BKI LIMITED WARRANTY

2812 Grandview Dr. • Simpsonville, SC 29680 • USA

(864) 963-3471 • Toll Free: (800) 927-6887 • Fax: (864) 963-5316

WHAT IS COVERED This warranty covers defects in material and workmanship under normal use, and applies

only to the original purchaser providing that:

9 The equipment has not been accidentally or intentionally damaged, altered or misused;

9 The equipment is properly installed, adjusted, operated and maintained in accordance

with national and local codes, and in accordance with the installation and operating

instructions provided with this product.

9 The serial number rating plate affixed to the equipment has not been defaced or

removed.

WHO IS COVERED This

warranty

extended

to the original

purchaser

and applies only

equipment purchased

for use in the U.S.A.

COVERAGE PERIOD 9

Warranty claims must be received in writing by BKI within one (1) year from

date of installation or within one (1) year and three (3) months from data of

shipment from the factory, whichever comes first.

COB Models: One (1) Year limited parts and labor.

9 COM Models: Two (2) Year limited parts and labor. COM convection ovens also have a

two (2) year door warranty.

CO1 Models: Two (2) Year limited parts and labor. Five (5) Year limited door

warranty.

9 BevLes Products: Two (2) Year limited parts and labor.

Warranty period begins the date of dealer invoice to customer or ninety (90) days

after shipment date from BKI, whichever comes first.

WARRANTY COVERAGE This

warranty

covers on-site labor, parts and

reasonable

travel

time

and travel

xpenses

of the

authorized

service

representative

(100) miles

round

trip and (2)

hours

travel time and

performed

during

regular,

weekday

business

hours.

EXCEPTIONS Any exceptions must be pre-approved in advance and in writing by BKI. The

extended door warranty on convection ovens years 3 through 5 is a parts only warranty and

does not include labor, travel, mileage or any other charges.

EXCLUSIONS 9

Negligence

or acts of

God,

Thermostat

calibrations

after (30) days

from

equipment

installation

date,

9 Air and g

adjustments,

9 Light

bulbs,

9 Glass doors and

door

adjustments,

Fuses,

Adjustments

burner

flames and

cleaning

pilot

burners,

Tightening

of screws

fasteners,

9 Failures

caused

by erratic

voltages

or gas suppliers,

Unauthorized

repair by

anyone

other

than

a BKI F

actory

Authorized

Service Center,

Damage

shipment,

Alteration,

misuse or

improper

installation,

Thermostats

and safety valves with

broken

capillary tubes,

9 Freight

–

other

than

normal UPS charges,

Ordinary

wear and

tear,

9 Failure to follow

installation

and/or

operating

instructions,

9 Events

beyond

control

of the

company.

INSTALLATION Leveling, as well as

proper

installation

and check out of all

new

equipment

per

appropriate installation

and use materials – is t

responsibility of the

dealer

installer, not the

manufacturer.

REPLACEMENT PARTS

BKI

genuine

Factory OEM parts receive a (90) day

materials

warranty

effective from the

date of

installation

by a BKI F

actory

Authorized

Service

Center.

Gourmet Oven Table of Contents

Table of Contents

Table of Contents ....................................................................................................................................... 1

Introduction ................................................................................................................................................. 2

Safety Precautions ................................................................................................................................... 2

Safety Signs and Messages ................................................................................................................ 2

Safe Work Practices ............................................................................................................................ 3

Safety Decals ....................................................................................................................................... 5

Health And Sanitation Practices ............................................................................................................... 6

Food Handling ..................................................................................................................................... 6

Storage Of Raw Meats ........................................................................................................................ 6

Coding Cooked Foods ......................................................................................................................... 6

Storage Of Prepared Foods ................................................................................................................. 6

Operation ..................................................................................................................................................... 7

Controls and Indicators ............................................................................................................................ 7

Turning the Oven “On” ............................................................................................................................. 8

Programming the Oven ............................................................................................................................ 8

Setting the Preheat Temperature ........................................................................................................ 8

Setting the Cook Temperature ............................................................................................................. 8

Setting the Cook Time ......................................................................................................................... 8

Setting the Hold Temperature .............................................................................................................. 8

Cooking .................................................................................................................................................... 8

Reviewing Set Points ............................................................................................................................... 9

Changing Set Points During Cooking ....................................................................................................... 9

Canceling the Cooking Cycle ................................................................................................................... 9

Power Failure During The Cooking Cycle ................................................................................................ 9

Probe (Thermocouple) Diagnostics .......................................................................................................... 9

Important Instruction ................................................................................................................................ 9

Suggested Cooking Instructions ............................................................................................................ 10

Power Level ....................................................................................................................................... 10

Food Safety Requirements (Internal Temperatures) ......................................................................... 10

Fowl ................................................................................................................................................... 11

Pork ................................................................................................................................................... 14

Beef ................................................................................................................................................... 16

Frozen Entrees .................................................................................................................................. 21

Installation ................................................................................................................................................. 23

Unpacking and Handling ........................................................................................................................ 23

GO-36 Stacking Instructions .................................................................................................................. 23

Location and Clearance ......................................................................................................................... 24

Wiring ..................................................................................................................................................... 24

Maintenance .............................................................................................................................................. 25

Scheduled Maintenance ......................................................................................................................... 25

Oven Cleaning ................................................................................................................................... 25

Troubleshooting ..................................................................................................................................... 32

Gourmet Oven Introduction

Introduction

The BKI GO-36 is a cook and hold gourmet oven. It consists of a cooking cabinet, door assembly and

control unit. The cooking cabinet contains rack supports that hold 4 racks and 1 drip pan. To seal the

oven cavity, a door with a magnetized door latch is provided. The control unit contains heating elements

for cooking as well as a time/temperature computer and manual switches for quick setup and operation. It

also contains a fan for cooling and a blower for heat circulation.

The BKI name and trademark on this unit assures you of the finest in design and engineering -- that it has

been built with care and dedication -- using the best materials available. Attention to the operating

instructions regarding proper installation, operation, and maintenance will result in long lasting

dependability to insure the highest profitable return on your investment.

PLEASE READ THIS ENTIRE MANUAL BEFORE OPERATING THE UNIT. If

you have any questions, please contact your BKI Distributor. If they are unable to

answer your questions, contact the BKI Technical Service Department, toll free:

1-800-927-6887. Outside the U.S., call 1-864-963-3471.

Safety Precautions

Always follow recommended safety precautions listed in this manual. Below is the safety alert symbol.

When you see this symbol on your equipment, be alert to the potential for personal injury or property

damage.

Safety Signs and Messages

The following Safety signs and messages are placed in this manual to provide instructions and identify

specific areas where potential hazards exist and special precautions should be taken. Know and

understand the meaning of these instructions, signs, and messages. Damage to the equipment, death or

serious injury to you or other persons may result if these messages are not followed.

This message indicates an imminently hazardous situation, which, if not avoided,

will result in death or serious injury.

This message indicates a potentially hazardous situation, which, if not avoided,

could result in death or serious injury.

This message indicates a potentially hazardous situation, which, if not avoided,

may result in minor or moderate injury. It may also be used to alert against unsafe

practices.

This message is used when special information, instructions or identification are

required relating to procedures, equipment, tools, capacities and other special

data.

Gourmet Oven Introduction

Safe Work Practices

Wear Safe Clothing Appropriate To

Your Job

Always wear your insulated mitts when handling hot racks

or touch any hot metal surface. If you lose or damage

your mitts, you can buy new ones at your local restaurant

equipment supply store or from your local BKI Distributor.

Never wear loose clothing such as neckties or scarves

while operating this equipment. Keep loose hair tied back

or in a hair net while operating this equipment.

Always wear appropriate personal protection equipment

during the cleaning process to guard against possible

injury from hot cleaning solution.

Beware of High Voltage

This equipment uses high voltage. Serious injury can occur if

you or any untrained or unauthorized person installs, services,

or repairs this equipment. Always use an Authorized Service

agent to service your equipment.

Keep this manual with the Equipment

This manual is an important part of your equipment.

Always keep it near for easy access.

If you need to replace this manual, contact:

BKI

Technical Services Department

2812 Grandview Drive

Simpsonville, S.C. 29680

Or call toll free: 1-800-927-6887

Outside the U.S., call 864-963-3471

Protect Children

Keep children away from this equipment. Children may

not understand that this equipment is dangerous for them

and others.

NEVER allow children to play near or operate your

equipment.

Gourmet Oven Introduction

Keep Safety Labels Clean and in Good

Condition

Do not remove or cover any safety labels on your

equipment. Keep all safety labels clean and in good

condition. Replace any damaged or missing safety labels.

Refer to the Safety Labels section for illustration and

location of safety labels on this unit.

If you need a new safety label, obtain the number of the

specific label illustrated on page 5, then contact:

BKI

Technical Services Department

2812 Grandview Drive

Simpsonville, S.C. 29680

Or call toll free: 1-800-927-6887

Outside the U.S., call 864-963-3471

Be Prepared for Emergencies

Be prepared for fires, injuries, or other emergencies.

Keep a first aid kit and a fire extinguisher near the

equipment. You must use a 40-pound Type BC fire

extinguisher and keep it within 25 feet of your equipment.

Keep emergency numbers for doctors, ambulance

services, hospitals, and the fire department near your

telephone.

Know your responsibilities as an

Employer

• Make certain your employees know how to operate the

equipment.

• Make certain your employees are aware of the safety

precautions on the equipment and in this manual.

• Make certain that you have thoroughly trained your

employees about operating the equipment safely.

• Make certain the equipment is in proper working

condition. If you make unauthorized modifications to

the equipment, you will reduce the function and safety

of the equipment.

California Residents Only.!This product can expose

you to chemicals including chromium, and lead which

are known to the State of California to cause cancer

and birth defects or other reproductive harm. For more

information go to www.P65Warnings.ca.gov.!

Gourmet Oven Introduction

Safety Decals

Gourmet Oven Introduction

Health And Sanitation Practices

BKI ovens are manufactured to comply with health regulations and are tested and certified to UL®, CUL®,

and NSF® standards. You must operate the equipment properly using only quality products and use meat

thermometers to insure meats are thoroughly cooked.

Food Handling

• Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.

• Clean and sanitize all utensils and surfaces that have been in contact with raw products.

• Never place cooked meats on the same surfaces used to prepare raw meats, unless the area

has been thoroughly cleaned and sanitized.

Storage Of Raw Meats

• Designate an area or shelf strictly for the storage of all raw meats to be used in the oven.

• Raw product must always be stored at temperatures below 38° F. (3° C.).

• Never store or mix raw foods above cooked foods, as this is a health hazard. The drippings from

raw foods contaminate cooked or processed foods.

• All chicken and chicken parts to be stored overnight must be thoroughly iced down and

refrigerated.

Coding Cooked Foods

All products cooked during the day should be sold the same day.

NOTE: It is not the intent of the cooking program to have unsold merchandise at the end of the cooking

day. Follow your company’s procedures for the handling of any leftover product.

Storage Of Prepared Foods

• Cold foods should be kept at or below 38° F. (3° C.).

• Hot foods must be maintained to meet local health codes, usually a minimum 145° F. (63° C.).

Gourmet Oven Operation

Operation

Controls and Indicators

The figure below depicts the oven’s controls and indicators. Refer to it as necessary while performing

operating procedures in this section.

Gourmet Oven Operation

Turning the Oven “On”

1. Plug the oven power cord into a receptacle supplying power that matches that specified on the

nameplate. The mating receptacle for the GO-36 plug is a NEMA style 6-20. The mating

receptacle for the GO-36T plug is a NEMA style 6-30.

2. Place the POWER ON/POWER OFF rocker switch in the POWER ON position.

Programming the Oven

Press and hold the “START/STOP” button until display alternates between “STOP” and the probe sense

temperature. The control is now ready for programming.

Setting the Preheat Temperature

Press the “SELECT” button until the “PREHEAT TEMP” light turns on. Press the “UP” or “DOWN” buttons

to obtain the desired temperature. If a preheat cycle is not required, press the “UP” or “DOWN” buttons

until “OFF” is displayed. “OFF” is displayed below 100° F. or above 400° F.

Setting the Cook Temperature

Press the “SELECT” button until the “COOK TEMP” light turns on. Press the “UP” or “DOWN” buttons

until the desired temperature is displayed.

Setting the Cook Time

Press the “SELECT” button until the “COOK TIME” light turns on. Press the “UP’ or “DOWN” buttons until

the desired time is displayed. To disable the cook function, press the “UP” or “DOWN” button until “OFF”

is displayed. “OFF” is displayed below 100° F or above 400° F.

Setting the Hold Temperature

Press the “SELECT” button until the “HOLD TEMP” light turns on. Press the “UP” or “DOWN” buttons until

the desired temperature is displayed. The hold function can be disabled by pressing the “UP” or “DOWN”

buttons until “OFF” is displayed. “OFF” is displayed below 100° F. or above 250° F.

Pressing the “SELECT” button again returns the control to the “STOP MODE”. The display will alternate

between “STOP” and the probe sense temperature. The control is ready for cooking.

Cooking

1. Press the “START/STOP” button.

• If a pre-heat temperature was programmed, the “CYCLE ON” light will turn on, the display will

alternate between “PrE” and the probe temperature and the controller will elevate the oven

temperature to the pre-heat value. When the oven temperature reaches the desired pre-heat

value, the “CYCLE ON” light begins flashing and a (5) second pulsing audible alert will be

activated. The control will maintain the oven temperature until the product is loaded into the

oven.

• If pre-heat temperature was turned off, the oven will immediately enter a cook/hold mode.

2. Load product into the oven.

3. Press the “START/STOP” push button. The controller will now regulate the oven to the desired

cook temperature and the cook timer will count down. The “CYCLE ON” light will be on and the

display will alternately show oven temperature and cook time remaining.

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