BKI VGG Series Manuel utilisateur

SERIES: VGG

Operation Manual

High Capacity Rotisserie

Oven Series

Rotisserie Oven Table of Contents

SS-OM-064.02 Revised 9/25/18

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:

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

The equipment is properly installed, adjusted, operated andmaintained in accordance with

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

provided with this product.

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 

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.

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.



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 

Negligence

or acts of

God,



Thermostat

calibrations

after (30) days

from

equipment

installation

date,

Air and g

adjustments,

Light

bulbs,

Glass doors and

door

adjustments,



Fuses,



Adjustments

burner

flames and

cleaning

pilot

burners,



Tightening

of screws

fasteners,

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,

Freight

–

other

than

normal UPS charges,



Ordinary

wear and

tear,

Failure to follow

installation

and/or

operating

instructions,

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.

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

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

Health and Sanitation Practices.............................................................................................................................5

Food Handling....................................................................................................................................................5

Storage of Raw Meats .......................................................................................................................................5

Coding Cooked Foods .......................................................................................................................................5

Storage of Prepared Foods................................................................................................................................5

Operation...................................................................................................................................................................6

Controls and Indicators ..........................................................................................................................................6

Hardware Controls.............................................................................................................................................6

Configuring the CTS Oven Controller ....................................................................................................................7

Changing Access Code .....................................................................................................................................9

Importing Recipe & Configuration Files .............................................................................................................9

Exporting Recipe, Configuration and History Files............................................................................................9

Exporting Recipe, Configuration and History Files (continued)...................................................................... 10

Setting the Clock............................................................................................................................................. 10

Viewing the Error and Event History File........................................................................................................ 10

Cooking with the CTS Oven Controller ............................................................................................................... 11

Configuring the CTS Controller for use in the VGG Oven .................................................................................. 13

Controller Errors, Warnings and Events.............................................................................................................. 15

Errors .............................................................................................................................................................. 15

Warnings and Alarms...................................................................................................................................... 15

Events............................................................................................................................................................. 16

Accessory Use .................................................................................................................................................... 17

Trussing Chickens .......................................................................................................................................... 17

V-Spits............................................................................................................................................................. 18

Standard Meat forks........................................................................................................................................ 18

Baskets ........................................................................................................................................................... 18

Installation.............................................................................................................................................................. 19

Unpacking and Handling..................................................................................................................................... 19

Location and Clearance ...................................................................................................................................... 19

Extraction ............................................................................................................................................................ 19

Wiring .................................................................................................................................................................. 19

General Guidelines ......................................................................................................................................... 19

Guidelines for European Appliances .............................................................................................................. 22

Operating............................................................................................................................................................. 22

Safety Cut-Out ................................................................................................................................................ 22

Maintenance........................................................................................................................................................... 23

Scheduled Maintenance...................................................................................................................................... 23

Oven Cleaning (Daily)..................................................................................................................................... 23

Troubleshooting................................................................................................................................................... 26

Accessories............................................................................................................................................................ 28

Wiring Diagrams .................................................................................................................................................... 29

NOTES .................................................................................................................................................................... 36

BKI Worldwide is a wholly owned subsidiary of Standex International Corporation.

Rotisserie Oven Introduction

Introduction

Your BKI VGG is a computer controlled rotisserie oven. It utilizes a revolving mechanism and heating elements

that ensure even product cooking. A touchscreen control and switches are provided to allow for quick setup and

operation. Removable components allow for easy maintenance and cleaning.

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 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

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

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.

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 appliance. As a result, sparks may

be produced between the appliance and surrounding metal surfaces. These sparks

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 appliance per lEC60417-1. This terminal

is located on the drive side of the oven base and is marked 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.

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.

Safe Work Practices

Wear Safe Clothing Appropriate To Your Job

Always wear your insulated mitts when handling hot oven parts 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.

Always wear non-skid shoes when working around the oven or any other

equipment.

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.

WARNING –DANGEROUS 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.

Rotisserie Oven Introduction

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, phone the applicable BKI Technical

Services Department:

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.

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

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.

Rotisserie Oven Introduction

Safety Labels

Health and Sanitation Practices

BKI Rotisserie Ovens are manufactured to comply with health regulations and are tested and certified to 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. Clean and

sanitize the meat forks or baskets between cooking.

•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 rotisserie.

•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.

•Never put raw foods into the oven with cooked or partially cooked foods, as this is a health hazard. The

drippings from raw foods contaminate cooked foods.

Coding Cooked Foods

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

NOTE: It is not the intent of the rotisserie 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.).

POWER

O I

Rotisserie Oven Operation

Operation

Controls and Indicators

Hardware Controls

Item #

Description

Function

Rotor Switch

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

door is open. Releasing the switch stops the rotor.

Main Power Isolator

Light

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

the Main Power Isolator (Circuit Breaker).

Main Power Switch

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

Touchscreen controller is powered, lights illuminate and the rotor motor

engages (if both doors are closed). When placed in the off position, power is

removed from the entire unit.

Color Touchscreen

Controller

Used for operation and programming of the oven. A built-in beeper is used to

indicate touchscreen presses and other oven functions. It has 15

programmable cooking recipes.

POWER

O I

Rotisserie Oven Operation

Configuring the CTS Oven Controller

Configuration Access

Touch and hold the

lower right portion of the

screen until the control

chirps twice.

The area on the control screen is black. The

red graphic in this diagrams indicates the

area to touch and hold.

Enter your access code.

Touch [X] to exit and

return to Main Recipe

screen.

[Delete]clearsthelastcharacter.

[Clear] clears all characters.

The default Supervisor access code is 1234.

Use the default code the first time the

Configuration is accessed.

The access code can be changed after initial

access to configuration (recommended).

Write the new access code below and keep

this manual where only supervisors have

access to it.

Access Code ___________________

Use the screen keypad to enter the access

code then touch [ENTER].

Supervisor level

configuration screen is

displayed.

Touch [X] to exit and

return to Main Recipe

screen.

The supervisor has access to change

Recipes, change the Access Code, Set the

Clock, Import or Export recipes and

configurations or view the control History.

Touch the desired function button and follow

the configuration instructions below.

Recipe Editing

Touch and highlight the

desired recipe.

Touch [EDIT].

Touch [X] to exit and

return to Supervisor

Access screen.

There are 15 programmable recipes in the

control. Touch [▲] or [▼] to scroll through

the list.

Touch and highlight the recipe name in the

selection window. Touch [EDIT].

Touch and highlight the

desired Recipe Item.

Touch [EDIT].

Touch [X] to exit and

return to Select Recipe

screen.

Touch and highlight the Recipe Item to be

edited in the selection window. Touch

[EDIT].

Once all changes have been made you must

touch [SAVE] to store the recipe revisions.

Rotisserie Oven Operation

Recipe Editing (continued)

Edit Recipe Name.

Touch [SAVE].

Touch [X] to exit and

return to Select Item

screen.

Edit the Recipe Name using the alpha-

numeric keyboard. Recipe Names are limited

to a maximum of 14 characters.

Touch [SAVE] to save the new Recipe Name

and return to the Select Item screen.

[Clr] –Clears the editing box of all characters.

[Rst] –Restores the original recipe name.

[Space] –Adds a space character at the end.

[Del] –Deletes the last character.

Edit Recipe Items.

Touch [SAVE].

Touch [X] to exit and

return to Select Item

screen.

All Recipe Items (Preheat, Cook and Hold)

are edited in this screen. Touch [<<] and [>>]

to move between the Recipe Items.

The value field active for editing has a red

background. Touch the inactive field to make

it active for editing.

The Preheat and Hold items only have a

temperature value. The time field for these

items is greyed out and not selectable.

Use the dial on the right of the screen or the

[+] and [-] buttons to change the value.

To turn the Cook Cycle 2, Cook Cycle 3 or

Hold segments Off, set the temperature value

below 150F.

Touch [SAVE] to save the new values before

moving to the next Recipe Item.

Return to the Select

Item screen.

Touch [SAVE] to save

Recipe.

Touch [X] to exit and

return to Select Recipe

screen.

After Recipe editing is complete, touch [X] on

the Recipe Item screen above to return to the

Select Item screen.

You must touch [SAVE] to store the recipe

revisions.

Touch and highlight

another Recipe.

Touch [EDIT].

Touch [X] to exit and

return to Supervisor

Access screen.

Touch and highlight another Recipe name in

the selection window. Touch [EDIT].

Touch [X] to return to the Supervisor Access

screen if you are done editing Recipes.

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