Page 3 of 18
CUS-013-0027-0
2.Table of Contents
1. Important Information..................................................................................................................... 2
2. Table of Contents............................................................................................................................ 3
3. Safety............................................................................................................................................... 4
3.1 About this Manual...................................................................................................................................................4
3.2 Equipment Safety...................................................................................................................................................4
3.3 What to do if a Service Issue Occurs......................................................................................................................4
3.4 Food Safety............................................................................................................................................................5
4. Equipment Diagrams...................................................................................................................... 6
4.1 Single Standard Rotisserie.....................................................................................................................................6
4.2 Single Top Vent Rotisserie.....................................................................................................................................7
4.3 Double Deck Rotisserie..........................................................................................................................................8
4.4 Control Panel Layout..............................................................................................................................................9
5. Operation....................................................................................................................................... 10
5.1 Morning Startup....................................................................................................................................................10
5.1.1 Starting the Rotisserie..............................................................................................................................10
5.2 Cooking Procedure...............................................................................................................................................11
5.3 Loading & Unloading the Rotisserie......................................................................................................................12
5.3.1 Loading the Skewers ...............................................................................................................................12
5.3.2 Unloading the Skewers............................................................................................................................12
5.4 Controller Functions.............................................................................................................................................13
5.4.1 Buzzers and Alarms.................................................................................................................................13
5.4.2 Programming...........................................................................................................................................13
5.4.3 Programming Favorites............................................................................................................................13
6. Maintenance.................................................................................................................................. 14
6.1 Daily Cleaning......................................................................................................................................................14
6.1.1 During the Day.........................................................................................................................................14
6.1.2 At the End of the Day...............................................................................................................................14
6.1.3 Description of Operation..........................................................................................................................14
6.1.4 AutoClean Operation...............................................................................................................................14
6.1.5 AutoClean effectiveness evaluation..........................................................................................................15
6.2 Weekly Inspection................................................................................................................................................15
7. Troubleshooting............................................................................................................................ 16
7.1 Rotisserie does not Operate.................................................................................................................................16
7.2 Safety Lockout.....................................................................................................................................................16
7.3 Replacing the Halogen Lamp................................................................................................................................17
8. Available Accessories.................................................................................................................. 18
