BKI SRR Manuel utilisateur

CS-TM-001.04 Revised 5-Mar-14

Rotisserie Oven

MODEL SRR

Service Manual

Tem pe r a t ur e

Smo er

Pow e r

CS-TM-001.04 Revised 5-Mar-14

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 wor manship under normal use, and applies only to the original

purchaser providing that:

អ

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

អ

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.

អ

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

អ

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.

អ

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

អ

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

warranty.

អ

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

អ

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

អ

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 e

xpenses

of the

authorized

service

representative

(100) miles

round

trip and (2)

hours

travel time and

performed

during

regular,

wee day

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

អ

Negligence

or acts of

God,

អ

Thermostat

calibrations

after (30) days

from

equipment

installation

date,

អ

Air and g

adjustments,

អ

Light

bulbs,

អ

Glass doors and

door

adjustments,

អ

Fuses,

អ

Adjustments

burner

flames and

cleaning

pilot

burners,

អ

Tightening

of screws

fasteners,

អ

Failures

caused

by erratic

voltages

or gas

suppliers,

អ

Unauthorized

repair by

anyone

other

than

a BKI F

actory

Authorized

Service Center,

អ

Damage

shipment,

អ

Alteration,

misuse or

improper

installation,

អ

Thermostats

and safety valves with

bro en

capillary tubes,

អ

Freight

–

other

than

normal UPS charges,

អ

Ordinary

wear and

tear,

អ

Failure to follow

installation

and/or

operating

instructions,

អ

Events

beyond

control

of the

company.

INSTALLATION

Leveling, as well as

proper

installation

and chec out of all

new

equipment

per

appropriate installation

and use

materials – is t

responsibility of the

dealer

or 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.

Warranty

is in lieu of all

other

warranties,

expressed

or implied, and all

other

obligations

or liabilities on the

manufacturer’s

part. BKI shall in no

event

be liable for any

special,

indirect

consequential damages,

or in

any

event

for

damages

in excess of the

purchase

price of the unit. The repair or

replacement

proven

defective

parts shall

constitute

fulfillment of all

obligations

under

the terms of this

warranty.

SRR Rotisserie Oven Table of Contents

Table of Contents

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

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

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

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

Specific Precautions .............................................................................................................................................. 3

Safe Wor Practices .............................................................................................................................................. 3

Safety Labels ......................................................................................................................................................... 5

Health And Sanitation Practices ................................................................................................................................ 5

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

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

Storage of Raw Meats ........................................................................................................................................... 6

Coding Coo ed Foods .......................................................................................................................................... 6

Storage of Prepared Foods ................................................................................................................................... 6

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

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

Hardware Controls ................................................................................................................................................ 7

Push Button Control Programming ....................................................................................................................... 8

Coo ing ................................................................................................................................................................. 9

Viewing Actual and Set Temperatures .................................................................................................................. 9

Preparing and Loading Chic ens ............................................................................................................................ 10

Trussing Chic ens ............................................................................................................................................... 10

V-Spits ................................................................................................................................................................. 11

Meat For s .......................................................................................................................................................... 12

Bas ets ................................................................................................................................................................ 12

Optional Wood Smo er ........................................................................................................................................... 13

Installation .................................................................................................................................................................. 14

Unpac ing and Handling ......................................................................................................................................... 14

Location and Clearance ........................................................................................................................................... 14

Extraction ................................................................................................................................................................. 14

Wiring ....................................................................................................................................................................... 14

General Guidelines.............................................................................................................................................. 14

Guidelines for European FoodService Equipment .............................................................................................. 18

Operating ................................................................................................................................................................. 18

Safety Cut-Out ..................................................................................................................................................... 18

Maintenance ............................................................................................................................................................... 19

Scheduled Maintenance .......................................................................................................................................... 19

Oven Cleaning (Daily) ......................................................................................................................................... 19

Troubleshooting ....................................................................................................................................................... 21

Accessories ................................................................................................................................................................ 22

Parts Lists ................................................................................................................................................................... 23

General Parts........................................................................................................................................................... 23

Control Panel ........................................................................................................................................................... 25

Control Plate, Push Button Control ......................................................................................................................... 26

Control Plate, Rotary Dial Control ........................................................................................................................... 27

Passive Shaft ........................................................................................................................................................... 28

Inner Doors .............................................................................................................................................................. 29

Outer Doors ............................................................................................................................................................. 30

Rotor Assemblies .................................................................................................................................................... 32

Wood Smo er (Optional) ......................................................................................................................................... 33

Wiring Diagrams ........................................................................................................................................................ 34

Notes ........................................................................................................................................................................... 40

SRR Rotisserie Oven Introduction

Introduction

Your BKI SRR is a thermostatically controlled rotisserie oven. It utilizes a revolving mechanism and heating elements that ensure

even product coo ing. A coo time and temperature control and switches are provided to allow for quic setup and operation.

Removable components allow for easy maintenance and cleaning.

The BKI name on this unit represents the finest in engineering, manufacturing and quality. It has been designed to use commercial-

grade materials and manufactured by employees focused on quality standards. Attention to the operating instructions regarding

proper installation, operation, and maintenance will result in long lasting dependability to ensure 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, phone

the applicable BKI Technical Services Department:

BKI North America: (864) 963-3471

BKI Europe: (44) 0870 9904242

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 ta en. 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.

SRR Rotisserie Oven Introduction

Specific Precautions

Equipotential Ground Plane

When a high current flows through a conductor, differences in potential appear between the

conductor and nearby metallic surfaces near the equipment. As a result, spar s may be

produced between the equipment and surrounding metal surfaces. These spar s could

cause serious injury, damage, or fire.

BKI provides an Equipotential ground terminal for the connection of a bonding conductor

after the installation of the equipment per lEC60417-1. This terminal is located on the drive

side of the oven base and is mar ed with this symbol.

Full Disconnection

for IEC / CE Regulations

In accordance with Local and/or National wiring codes, the installer must provide a means

of full disconnection for overvoltage Category III conditions. An IEC approved cord and

plug combination will meet this requirement.

Units not provided with a cord and plug, do not meet this requirement. In accordance with

Local and/or National wiring codes, the installer must provide the means of full

disconnection.

Safe Work Practices

Wear Safe Clothing Appropriate To Your Job

Always wear your insulated mitts when handling hot oven parts or touching 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.

Always wear non-s id shoes when wor ing around the oven or any other equipment.

Never wear loose clothing such as nec ties or scarves while operating this equipment.

Keep loose hair tied bac or in a hair net while operating this equipment.

Always wear appropriate personal protection equipment during the cleaning process

to guard against possible injury.

WARNING

–

DANGEROUS VOL

TAGE

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.

SRR Rotisserie Oven Introduction

Kee

p this manual with the Equipment

This manual is an important part of your equipment. Always eep it near for easy

access. If you need to replace this manual, phone the applicable BKI Technical

Services Department:

BKI North America: (864) 963-3471

BKI Europe: (44) 0870 9904242

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.

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 phone the applicable BKI Technical Services Department:

BKI North America: (864) 963-3471

BKI Europe: (44) 0870 9904242

Be Prepared for Emergencies

Be prepared for fires, injuries, or other emergencies.

Keep a first aid it and a fire extinguisher near the equipment. You must use a 40-

pound Type BC fire extinguisher and eep 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

• Ma e certain your employees now how to operate the equipment.

• Ma e certain your employees are aware of the safety precautions on the

equipment and in this manual.

• Ma e certain that you have thoroughly trained your employees about operating the

equipment safely.

• Ma e certain the equipment is in proper wor ing condition. If you ma e

unauthorized modifications to the equipment, you will reduce the function and

safety of the equipment.

SRR Rotisserie Oven Introduction

Te m p e ra t ure

Smo er

Po w er

Safety Labels

SRR Rotisserie Oven Introduction

Health And Sanitation Practices

BKI Rotisserie Ovens are engineered and manufactured to comply with all health regulations and certified to the latest NSF

standards. You must operate the equipment properly, using only quality products and use meat thermometers to insure meats are

thoroughly coo ed.

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. Clean and sanitize the meat for s

or bas ets between coo ing.

• Never place coo ed 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 rotisserie.

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

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

coo ed or processed foods.

• All chic en and chic en parts to be stored overnight must be thoroughly iced down and refrigerated.

Coding Cooked Foods

All products coo ed during the day should be sold the same day. Follow your company’s procedures for the handling of any leftover

product.

Storage of Prepared Foods

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

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

SRR Rotisserie Oven Operation

Operation

Controls and Indicators

1 2 3 4

Power

Smo er

Te mpe ra ture

Smo er

Pow er

PUSH BUTTON CONTROLS ROTARY DIAL CONTROLS

Hardware Controls

Item #

Description

Function

1 Rotor Switch

Depressing the switch allows the operator to “jog” the rotor position when the door is

open. Releasing the switch stops the rotor.

2 Wood Smo er Switch

(Optional)

If installed, turns power on or off to the optional wood smo er heater. When placed

in the on position the wood smo er heats to generate smo e when presoa ed wood

is placed in the smo er cup. When placed in the off position, power is removed from

the wood smo er heater.

3 Main Power Isolator

Light

This light illuminates to indicate that power is being applied to the oven from the Main

Power Isolator (Circuit Brea er).

4 Main Power Switch

Turns power on or off to the entire unit. When placed in the on position, the controller

is powered, lights illuminate and the rotor motor engages (if the door(s) is closed).

When placed in the off position, power is removed from the entire unit.

5 Timer & Temperature

Controller

Used for operation of the oven. Adjustable temperature control maintains oven cavity

at programmed temperature. 4 adjustable timers turn off the heat and signal when

coo time has elapsed.

6 Thermostat Adjustable Thermostat maintains oven cavity at the set temperature. Rotate nob

until indicator aligns with the desired oven temperature.

7 Timer, 120 minute Rotate nob until indicator aligns with desired coo time. Timer starts automatically.

When set time as elapsed an audible alarm sounds until the nob is rotated counter

cloc wise to the off position.

SRR Rotisserie Oven Operation

Push Button Control Programming

Timer Programming

1 2 3 4

Alarm Cancel

Key

Temperature

Display Key

Timer Key 1

& DOWN Key

Display

Timer

Key 2

Timer

Key 3

Timer Key 4

& UP Key

Timer LED's Timer LED's

To enter timer programming, press and hold the Alarm Cancel Key for 3 seconds. “Prog” will appear in the Display. NOTE:

Programming mode will exit automatically if no eys are pressed within 2 minutes.

Press the Timer Key 1 thru 4) corresponding to the independent selected timer. NOTE: The Display will alternate between “ti-z”

and either “xx:xx” or “xHxx”. NOTE: “xx:xx” is displayed if the time value is less than one hour and “xHxx” is displayed if the time

value is one hour or more. Where “z” is the Timer Key number and “x” is the time value.

Adjust the time up or down using the DOWN key 1) or UP key 4) Keys. The longer the button is held, the faster the time will

scroll.

Once the desired time is reached, press the Alarm Cancel Key to accept the time. NOTE: The Display will now alternate between

“PrEx and either “xx:xx” or “xHxx”. NOTE: “xx:xx” is displayed if the time value is less than one hour and “xHxx” is displayed if the

time value is one hour or more. Where “PrE” is the pre-alarm and “x” is the time value.

If a pre-alarm is desired, use the DOWN key 1) or UP key 4) Keys to set the desired pre-alarm time. If no pre-alarm is desired

leave or set the time to :00.

Once the desired time is reached, press the Alarm Cancel Key to accept the time.

To program another timer, press the desired Timer Key and repeat the above procedure.

To exit programming mode, press the Alarm Cancel Key. The Display will go to idle mode.

To cancel a timer program, select the specific Timer Key 1 thru 4), after the time starts to count down, press the specific Timer

Key (1 thru 4 three times.

Ce manuel convient aux modèles suivants

Table des matières

Manuels Four populaires d'autres marques

Bosch

Bosch HVA531NS0 Manuel utilisateur

Electrolux

Electrolux EOF6P46X Manuel utilisateur

NEFF

NEFF B44S32 5GB Series Manuel utilisateur

Combi

Combi BLODGETT BC142GDS Manuel utilisateur

AEG

AEG COMPETENCE 311704300 Manuel utilisateur

Falcon

Falcon DOMINATOR PLUS G3106 Series Guide de l'utilisateur

Rational

Rational SCC WE 61G Manuel utilisateur

Smeg

Smeg DOSPA38X Manuel d'installation et d'exploitation

Electrolux

Electrolux air-o-convect 20 GN 2/1 Manuel utilisateur

Miele

Miele HR 1954-2 Manuel utilisateur

KHIND

KHIND OT50 Manuel utilisateur

Henny Penny

Henny Penny Smoker Box Manuel utilisateur

Lang

Lang ECOD-AP Manuel utilisateur

AEG

AEG BEK455310M Manuel utilisateur

Frigidaire

Frigidaire FNGE90JGR Manuel utilisateur

Hotpoint

Hotpoint FE9 S831 JSH IX Manuel utilisateur

GE Advantium SCB2000 Manuel utilisateur

AEG

AEG DE401301DM Manuel utilisateur