Vulcan-Hart ET4 Manuel utilisateur

Autres manuels pour ET4

2

Table des matières

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OPERATION

MANUAL

FOR

ET4

ELECTRIC

HALF

SIZE

CONVECTION

OVEN

A

IMPORTANT

OPERATING,

INSTALLATION

AND

SERVICE

PERSONNEL

Operating

information

for

this

equipment

has

been

prepared

for

use

by

qualified

and/or

authorized

operating

personnel.

All

installation

and

service

on

this

equipment

is

to

be

performed

by

qualified,

certified,

licensed

and/or

authorized

installation

or

service

personnel,

with

the

exception

of

any

marked

with

a

□

in

front

of

the

part

number.

Service

may

be

obtained

by

contacting

the

Factory

Service

Department,

Factory

Representative

or

Local

Service

Agency.

DEFINITIONS

QUALIFIED

AND/OR

AUTHORIZED

OPERATING

PERSONNEL

Qualified

or

authorized

operating

personnel

are

those

who

have

carefully

read

the

information

in

this

manual

and

are

familiar

with

the

equipment's

functions

or

have

had

previous

experience

with

the

operation

of

the

equipment

covered

in

this

manual.

QUALIFIED

INSTALLATION

PERSONNEL

Qualified

installation

personnel

are

individuals,

a

firm,

corporation

or

company

which

either

in

person

or

through

a

representative

are

engaged

in,

and

are

responsible

for:

1.

The

installation

of

gas

piping

from

the

outlet

side

of

the

gas

meter,

or

the

service

regulator

when

the

meter

is

not

provided,

and

the

conneciton

and

installation

of

the

gas

appliance.

Qualified

installation

personnel

must

be

experienced

in

such

work,

be

familiar

with

all

precautions

required,

and

have

complied

with

all

requirements

of

state

or

local

authorities

having

jurisdiction.

Reference

in

the

United

States

of

America

-

National

Fuel

Gas

code

ANSI

Z223.1

(Latest

Edition).

In

Canada-Canadian

Standard

CAN1-B149.1

NAT.

GAS

(Latest

Edition)

or

CAN1-

B149.2

PROPANE

(Latest

Edition).

2.

The

installation

of

electrical

wiring

from

the

electric

meter,

main

control

box

or

service

outlet

to

the

electric

appliance.

Qualified

installation

personnel

must

be

experienced

in

such

work,

be

familiar

with

all

precautions

required,

and

have

complied

with

all

requirements

of

state

or

local

authorities

having

jurisdiction.

Reference:

In

the

United

States

of

America-National

Electrical

Code

ANSI

NFPA

No.

70

(Latest

Edition).

In

Canada-Canadian

Electrical

Code

Part

1

CSA-C22.1

(Latest

Edition).

QUALIFIED

SERVICE

PERSONNEL

Qualified

service

personnel

are

those

who

are

familiar

with

Vulcan

equipment

who

have

been

endorsed

by

the

Vulcan-Hart

Corporation.

All

authorized

service

personnel

are

required

to

be

equipped

with

a

complete

set

of

service

parts

manuals

and

stock

a

minimum

amount

of

parts

for

Vulcan

equipment.

SHIPPING

DAMAGE

CLAIM

PROCEDURE

For

your

protection,

please

note

that

equipment

in

this

shipment

was

carefully

inspected

and

packed

by

skilled

personnel

before

leaving

the

factory.

The

transportation

company

assumes

full

responsibility

for

safe

delivery

upon

acceptance

of

this

shipment.

If

shipment

arrives

damaged:

1.

VISIBLE

LOSS

OR

DAMAGE

—

Be

certain

this

is

noted

on

freight

bill

or

express

receipt

and

signed

by

person

making

delivery.

2.

FILE

CLAIM

FOR

DAMAGES

IMMEDIATELY

—

Regardless

of

extent

of

damage.

3.

CONCEALED

LOSS

OR

DAMAGE

—

If

damage

is

unnoticed

until

merchandise

is

unpacked,

notify

transportation

company

or

carrier

immediately,

and

file

“concealed

damage"

claim

with

them.

This

should

be

done

within

(15)

days

of

date

of

delivery

is

made

to

you.

Be

sure

to

retain

container

for

inspection.

We

cannot

assume

responsibility

for

damage

or

loss

incurred

in

transit.

We

will,

however,

be

glad

to

furnish

you

with

necessary

documents

to

support

your

claim.

PLEASE

RETAIN

THIS

MANUAL

FOR

FUTURE

REFERENCE

IMPORTANT

NOTES

FOR

ALL

VULCAN

APPLIANCES

1.

These

units

are

produced

with

the

best

possible

workmanship

and

material.

Proper

installation

is

vital

if

best

performance

and

appearance

are

to

be

achieved.

Installer

must

follow

the

installation

instructions

carefully.

2.

Information

on

the

construction

and

installation

of

ventilating

hoods

may

be

obtained

from

the

“Standard

for

the

installation

of

equipment

for

the

removal

of

smoke

and

grease

laden

vapors

from

commercial

cooking

equipment,"

NFPA

No.

96

(latest

edition)

available

from

the

National

Fire

Protection

Association,

Battery

March

Park,

Quincy

MA

02269.

3.

For

an

appliance

equipped

with

a

flexible

electric

supply

cord,

the

cord

is

equipped

with

a

three

prong

(grounding)

plug.

This

grounding

plug

is

for

your

protection

against

shock

hazard

and

should

be

plugged

directly

into

a

properly

grounded

three

prong

recepticle.

Do

not

cut

or

remove

the

grounding

prong

from

this

plug.

If

the

appliance

is

not

equipped

with

a

grounding

plug,

and

electric

supply

is

needed,

ground

the

appliance

by

using

the

ground

lug

provided

(refer

to

the

wiring

diagram).

(FOR

GAS

APPLIANCES

ONLY)

4.

Do

not

obstruct

the

air

flow

into

and

around

the

appliance.

This

air

flow

is

necessary

for

proper

combustion

of

gases

and

for

ventilation

of

the

appliance.

Provisions

for

ventilation

of

incoming

air

supply

for

the

equipment

in

the

room

must

be

in

accordance

with

National

Fuel

Gas

Code

ANSI

Z223.1

(latest

edition).

5.

Do

not

obstruct

the

flow

of

flue

gases

from

the

flue

duct

(when

so

equipped)

located

on

the

rear

(or

sides)

of

the

appliance.

It

is

recommended

that

the

flue

gases

be

ventilated

to

the

outside

of

the

building

through

a

ventilation

system

installed

by

qualified

personnel.

6.

For

an

appliance

equipped

with

casters,

(1)

the

installation

shall

be

made

with

a

connector

that

complies

with

the

Standard

for

Connectors

for

Movable

Gas

Appliances,

ANSI

Z21.69

(latest

edition),

and

Addenda,

Z21.69a

(latest

edition),

and

a

quick-disconnect

device

that

complies

with

the

Standard

for

Quick-Disconnect

Devices

for

Use

With

Gas

Fuel,

ANSI

Z21.41

(latest

edition),

and

Addenda,

Z21.41a

(latest

edition)

and

Z21.41b

(latest

edition),

and

(2)

adequate

means

must

be

provided

to

limit

the

movement

of

the

appliance

without

depending

on

the

connector

and

the

quick-disconnect

device

or

its

associated

piping

to

limit

the

appliance

movement.

If

disconnection

of

the

restraint

is

necessary,

reconnect

this

restraint

after

the

appliance

has

been

returned

to

its

originally

installed

position.

7.

The

appliance

and

its

individual

shutoff

valve

must

be

disconnected

from

the

gas

supply

piping

system

during

any

pressure

testing

of

that

system

at

test

pressures

in

excess

of

Vz

psig

(3.45

k

Pa).

8.

The

appliance

must

be

isolated

from

the

gas

supply

system

by

closing

its

individual

manual

shutoff

valve

during

any

pressure

testing

of

the

gas

supply

system

at

test

pressures

equal

to

or

less

than

Vz

psig

(3.45

k

Pa).

CAUTIONS

FOR

YOUR

SAFETY

DO

NOT

STORE

OR

USE

GASOLINE

OR

OTHER

FLAMMABLE

VAPORS

AND

LIQUIDS

IN

THE

VICINITY

OF

THIS

EQUIPMENT

OR

ANY

OTHER

APPLIANCE.

1.

KEEP

THE

APPLIANCE

FREE

AND

CLEAR

FROM

ALL

COMBUSTIBLE

SUBSTANCES.

2.

IN

THE

EVENT

A

GAS

ODOR

IS

DETECTED,

SHUT

UNIT(S)

DOWN

AT

THE

MAIN

SHUTOFF

VALVE

AND

CONTACT

THE

LOCAL

GAS

COMPANY

OR

GAS

SUPPLIER

FOR

SERVICE.

3.

POST

IN

A

PROMINENT

LOCATION,

INSTRUCTIONS

TO

BE

FOLLOWED

IN

THE

EVENT

THE

SMELL

OF

GAS

IS

DETECTED.

THIS

INFORMATION

MAY

BE

OBTAINED

FROM

A

LOCAL

GAS

SUPPLIER.

116020-1

OPERATION

MANUAL

FOR

ET4

ELECTRIC

HALF

SIZE

CONVECTION

OVEN

All

Vulcan

equipment

is

produced

with

the

best

possible

workmanship.

Proper

usage

and

maintenance

will

result

in

many

years

of

satisfactory

performance.

INDEX

The

manufacturer

suggests

that

this

entire

manual

be

thoroughly

read

and

all

instructions

provided

within

be

carefully

followed.

DESCRIPTION

PAGE

DEFINITIONS

OF

PERSONNEL

(Installation,

Service

&

Parts)

and

SHIPPING

DAMAGE

CLAIM

PROCEDURES

(Inside

Front

Cover)

IMPORTANT

NOTES

116020-1

INDEX

116020-2

CAUTIONS

116020-2

INSTALLATION

INSTRUCTIONS

116020-3

GENERAL

THEORY

OF

OPERATION

116020-3

OPERATING

INSTRUCTIONS

116020-4

PREHEATING,

LOADING,

UNLOADING

&

CLEANING

116020-5

COOKING

CHART

116020-5

&

6

OPERATORS

TROUBLE

SHOOTING

116020-7

REVISION

PAGE

116020-8

CAUTIONS

AND

NOTATIONS

NOTE:

A

complete

set

of

wiring

diagrams

are

packaged

in

a

separate

envelope

and

sent

out

with

the

unit.

A

wiring

diagram

decal

may

also

be

found

on

the

back

of

the

unit

next

to

the

electrical

supply

line.

OPENING

OVEN

DOOR:

Opening

oven

door

will

automatically

cut

“off"

fan

and

heating

elements.

However,

hot

air

gathered

within

the

oven

cavity

may

be

thrusted

outwards

when

the

door

is

opened.

CAUTION:

DO

NOT

stand

directly

in

front

of

oven

while

opening

door.

When

opening

door,

operator

should

pull

handle

outward

while

simultaneously

stepping

back

away

from

the

front

of

the

unit.

Load

oven

as

quickly

as

possible

to

conserve

heat.

Center

pans

on

racks.

NOTE:

All

Vulcan

electric

convection

ovens

are

equipped

with

an

electrical

rating

plate

indicating

unit

model

number,

serial

number,

unit

voltage,

motor

volts,

motor

amps,

unit

phase

and

heater

killowatts.

The

rating

plate

may

be

found

mounted

on

the

cover

of

the

terminal

box

located

to

the

lower

right

hand

corner

of

body

back

when

facing

unit

from

the

front.

116020-2

INSTALLATION

INSTRUCTIONS

Vulcan

electric

convection

ovens

are

U.L.

listed

under

file

number

E75870

and

are

manufactured

for

use

on

electri¬

cal

service

of

the

characteristics

specified

on

the

rating

plate.

For

proper

installation

procedures

in

the

United

States

of

America,

refer

to:

National

Electrical

code

(ANSI/

N.F.P.A.

No.

70

(latest

edition).

Information

on

the

con¬

struction

and

installation

of

ventilating

hoods

may

be

ob¬

tained

from

the

"Standard

For

The

Vapors

From

Commer¬

cial

Cooking

Equipment",

N.F.P.A.

No.

96

(latest

edition)

available

from

The

National

Fire

Protection

Association

“Attention

Publication

Services”,

Batterymarch

Park,

Quincy,

MA

02269.

NOTE:

This

equipment

is

design

certified

by

a

nationally

recognized

testing

laboratory

to

the

appropriate

national

standards

as

indicated

on

the

equipment

rating

plate.

Any

modification

made

without

written

permission

of

Vulcan-

Hart

Corporation

voids

the

certification

and

warranty

of

this

unit.

Units

designed

for

208,

240

or

480

volts

will

operate

satis¬

factorily

within

the

voltage

range

of

197

to

218,

228

to

252

and

456

to

500

volt

A.C.

respectively.

Units

designed

for

220/230

or

240/415

volt

A.C.

require

voltage

supplies

with

ground

and

neutral

(3-phase,

4-wire,

or

1-phase,

3-

wire).

Units

wired

for

three

(3)

phase

service

may

be

changed

to

single

phase

or

single

phase

units

may

be

changed

to

three

(3)

phase

as

shown

on

the

wiring

diagram

and

con¬

nection

decal.

(Except

for

3-phase

motor

construction.)

1.

Remove

crating

with

care.

Remove

all

wood

blocking,

packing,

material

and

accessories.

2.

Unit

has

been

factory

equipped

and

electrically

con¬

nected

for

use

with

the

specific

electric

supply

indicated

on

rating

plate.

Check

electric

supply

available.

If

the

two

voltages

don't

agree,

contact

your

dealer

or

Vulcan-

Hart

immediately

without

proceeding

to

the

next

step.

3.

Install

unit

in

final

position

if

this

was

not

done

while

making

connection.

4.

Using

a

carpenter’s

level

placed

on

oven

rack,

adjust

the

feet

on

the

bottom

of

each

leg,

so

that

oven

is

level

from

front

to

back

and

side

to

side.

(NOTE:

Level

oven

when

in

permanent

position

only.)

GENERAL

THEORY

OF

OPERATION

Figure

8.0

Air

Flow

Pattern:

Shows

the

air

flow

pattern

inside

the

Vulcan-Hart

Half

Size

Convection

Oven.

The

blower

pulls

the

air

from

inside

the

oven

cavity

and

forces

it

toward

the

front

and

back

of

the

cavity.

The

forced

air

is

then

deflected

through

the

fan

cover,

towards

the

left

side

of

the

oven

in

both

the

front

and

back.

The

air

carries

the

heat

from

the

heating

elements

located

behind

the

fan

cover

and

distributes

it

throughout

the

oven

cavity.

In

gen¬

eral,

the

blower

operates

continuously,

while

the

thermos¬

tatically

controlled

heating

elements

(3

elements)

are

energized

only

when

there

is

a

demand

for

heat

and

de¬

energize

when

the

desired

temperature

is

reached.

A

plunger

action

door

switch,

mechanically

linked

with

the

door,

shuts

off

both

the

heat

and

the

blower

when

the

door

is

opened

and

will

automatically

reset

when

the

door

is

closed.

In

the

parts

description

and

replacement

section

in

the

installation,

service

and

parts

manual,

the

detailed

function

of

each

component

is

explained.

116020-3

OPERATING

INSTRUCTIONS

WARNING:

The

oven

is

hot.

Use

care

when

operating

and

cleaning

the

oven.

GENERAL

The

Vulcan

method

of

air

circulation

and

the

thermostat

make

possible

the

Vulcan

system

of

controlled

convection

cooking.

This

system

lets

you

adjust

the

oven

for

the

product

result

you

desire

from

your

recipes.

AIR

CIRCULATION

The

ET4

oven

cavity

shall

be

direct

heated

by

(3)

indepen¬

dent

oven

elements

rates

at

2,000

watts

each

for

a

total

input

of

6,000

watts.

Heated

air

is

circulated

over

the

oven

elements

by

a

9%2"

diameter

airotor.

The

heated

air

is

then

delivered

to

the

oven

cavity

via

the

fan

cover

and

the

air

flow

scoops

to

the

top

and

bottom

of

the

oven

cavity.

After

circulating

throughout

the

oven

cavity,

the

air

is

drawn

through

the

center

opening

of

the

fan

cover

and

the

process

is

repeated.

CONTROLS

The

thermostat

controls

the

temperature

that

the

air

in

the

oven

will

reach

and

cuts

the

heating

elements

off

when

air

is

at

the

thermostat

setting.

RECIPE

ADJUSTMENT

The

oven

does

not

require

special

recipes.

Excellent

re¬

sults

can

be

obtained

from

any

good

commercial

recipe

with

reduced

cooking

times.

TEMPERATURE

ADJUSTMENT

The

oven

will

cook

or

bake

full

or

partial

loads

at

standard

recipe

temperatures

when

the

thermostat

is

properly

set.

As

with

any

oven,

you

may

wish

to

use

a

temperature

of

up

to

25°

higher

or

lower

than

the

recipe

for

the

particular

product

result

that

you

prefer.

USE

OF

CONTROLS:

1.

Master

Switch

-

Item

1

The

main

on-off

switch

connects

and

disconnects

the

electric

supply

to

the

unit

controls,

turning

the

unit

“on

and

off".

2.

Thermostat

-

Item

2

The

thermostat

is

a

snap-acting

on-off

type

control.

The

thermostat

regulates

the

oven

temperature

from

150°

through

450°.

Turn

dial

clockwise

to

increase

tem¬

perature

and

counterclockwise

to

decrease

tempera¬

ture.

NOTE:

All

heating

elements

are

under

supervision

of

the

thermostat.

3.

Timer

-

Item

3

The

one

hour

timer

is

graduated

in

one

minute

incre¬

ments.

Turn

dial

clockwise

to

increase

time

and

coun¬

terclockwise

to

decrease

time.

4.

Thermostat

Light

-

Item

4

When

the

thermostat

light

is

“on"

it

indicates

that

the

oven

is

pre-heating

or

has

not

recovered

to

the

dial

temperature

setting

during

a

cooking

cycle.

116020-4

PREHEATING,

LOADING,

UNLOADING

&

CLEANING

Set

the

timer

to

the

required

time

{see

separate

cooking

chart).

When

the

preset

time

is

up,

the

timer

buzzer

will

sound,

turn

the

timer

pointer

to

the

“hold”

position

which

is

to

the

left

of

the

“0”

minute

mark.

Check

the

product

for

proper

consistency

and

unload,

or

set

for

additional

time

as

required.

UNLOADING

(See

Caution

Page)

Arrangements

should

be

made

so

that

adequate

counter

space

is

available

for

the

products

to

be

unloaded

from

the

oven.

Rapid

unloading

will

conserve

heat,

and

this

is

essential

if

you

are

reloading

for

high

production.

On

mul¬

tiple

loading,

close

the

doors

between

each

load

and

allow

the

oven

to

recover

its

preset

temperature.

Unloading

is

easier

if

the

racks

are

pulled

forward

for

better

access

to

the

pans;

or

if

a

bakers

peal

is

used.

CARE

AND

CLEANING

Stainless

steel

oven

front

may

be

cleaned

with

a

damp

cloth.

Stubborn

soil

may

be

removed

with

detergent.

(Do

Not

Use

“Dawn”.)

CAUTION:

Scouring

power

should

not

be

used

except

with

great

care.

Scouring

powder

is

extremely

difficult

to

remove

completely.

It

can

build

up

accumulations

that

will

damage

the

oven.

It

will

scratch

and

fog

glass

and

can

even

damage

and

remove

corrosion

resistant

finishes.

Nickel

plated

racks

and

rack

supports

may

be

removed

for

cleaning.

The

fan

cover

is

also

removable

for

cleaning.

Normally

this

is

not

necessary,

but

will

be

helpful

if

batter

or

liquid

is

accidently

spilled

into

the

fan

area.

It

is

recommended

that

fan

cover

be

removed

at

least

twice

yearly

in

order

to

remove

debris

trapped

behind

the

linings.

After

processing

some

foods

at

low

temperatures,

odors

may

linger

in

the

oven.

These

odors

may

be

cleared

by

setting

the

thermostat

at

450°F.,

then

allow

the

oven

to

operate

unloaded

for

30

to

45

minutes.

REQUIRED

LUBRICATION

Motor

bearings

are

packless,

sealed

and

lubricated

for

life.

COOKING

CHART

IMPORTANT

Recommended

temperatures,

times

and

number

of

racks

are

intended

as

a

guide

only.

Adjustments

must

be

made

to

compensate

for

variations

in

recipes,

ingredients,

prep¬

aration

and

personal

preference

in

product

appearance.

RECOMMENDED

TEMPERATURES

AND

TIMES

FOR

ROASTING

Meat

roasting

is

most

satisfactory

at

temperatures

of

225°

to

325°F

for

beef,

lamb,

poultry

and

ham;

325°F

for

fresh

pork

as

recommended

by

USDA

and

American

meat

Insti¬

tute.

A

pan

full

of

water

may

be

placed

in

the

oven

bottom.

This

water

supplies

humidity

to

reduce

shrinkage.

Water

should

be

added

if

necessary

during

roasting.

Roasting

pans

should

be

no

deeper

than

necessary

to

hold

drippings,

usually

2"

to

2Vz".

Cooking

time

and

shrinkage

may

vary

with

roasting

tem¬

perature,

cut

and

grade

of

meat

and

degree

of

doneness.

Smaller

cuts

will

generally

show

greater

time

savings

than

large

cuts

at

a

given

temperature.

RECOMMENDED

TEMPERATURES

&

TIMES

FOR

ROASTING

ROASTING

TEMPERATURE

CHART

PRODUCT

Standing

Rib

Roasts-oven

ready

Rolled

Rib

Roasts

20

to

22

lbs.

Veal

Roast-15lbs.

Turkeys-15

to

20

lbs.

Meat

Loaf-8

to

10

lbs.

TEMPERATURE

250°F

275°F

300°F

300°F

350°F

APPROXIMATE

TIMES

3

to

4

hours

-

rare

4

to

4Va

hours

-

medium

4

hours-medium

4

hours

-

medium

well

3

hours

45

to

60

minutes

116020-5

COOKING

CHART

(CONTINUED)

BAKING

TEMPERATURES

CHART

FOR

STANDARD

BAKING

PANS

1"

x

12%"

x

17%*

PRODUCT

TEMPERATURE

APPROX.

TIMES

RACK

POSITION'

Biscuit

Products

3

Pan

Bake

375°F.

10

to

12

Min.

2,5&8

Biscuit

Products

4

Pan

Bake

375

3

F.

11

to

13

Min.

2,4,6&8

Biscuit

Products

5

Pan

Bake

375°F.

13to15Min.

1,3,5,

7&9

Cake

Products

3

Pan

Bake

315°F.

22

to

24

Min.

2,5

&

8

Cake

Products

4

Pan

Bake

315°F.

24

to

26

Min.

2,4,6&8

Cake

Products

5

Pan

Bake

315°F.

26

to

28

Min.

1,3,5,7&9

'NOTE:

Rack

positions

are

counted

from

bottom

to

top

of

oven

cavity.

RECOMMENDED

TEMPERATURES

AND

TIMES

FOR

BAKING

NOTES

ON

SPECIAL

PROCEDURES

FOR

BAKING

YEAST

BREAD:

Cooking

starts

immediately

in

the

con¬

vection

oven.

Yeast

breads

do

not

usually

rise

as

much

in

a

convection

oven.

It

is,

therefore,

usually

necessary

to

allow

curing

and

rising

times

of

up

2Vz

to

3

times

the

increase

of

volume

for

best

cooking

results.

PIES:

When

baking

pies

in

your

convection

oven,

place

pies

on

a

sheet

or

bun

pan.

This

procedure

helps

the

bottom

crust

to

bake,

makes

handling

easier,

reduces

the

possibility

of

boil

over

spoiling

and

enhances

appearance

of

the

pies

cooked

in

the

lower

racks.

RECOMMENDED

USE

OF

CONTROLS

TIME

REDUCTION

Because

of

the

many

variations

in

recipes,

ingredients

and

individual

tastes,

we

do

not

give

exact

times

for

differ¬

ent

products.

The

cooking

charts

are

intended

and

should

be

used

as

a

guide

only.

When

first

cooking

a

product,

check

at

one

half

recipe

time,

the

product

may

then

be

done

or

addi¬

tional

cooking

time

may

need

to

be

estimated

again.

IMPORTANT:

When

established,

oven

times

and

temper¬

ature

control

settings

should

be

noted

on

your

recipe.

In

baking,

the

oven,

its

design,

and

proper

functioning

are

of

great

importance,

but

product

quality

and

satisfactory

results

are

also

dependent

on

the

recipe,

the

ingredients

used,

and

the

accuracy

and

the

care

with

which

the

ingre¬

dients

are

measured

and

the

recipe

instructions

followed.

Forced

air

convection

cooking

is

faster

than

conventional

oven

cooking

and

therefore

over

cooking

is

more

common.

Care

must

be

taken

not

to

cook

products

faster

than

is

practical

for

the

best

results.

Since

forced

convection

supplies

heat

to

the

surface

of

the

product,

the

thicker

or

more

massive

a

product

is

for

its

type,

the

longer

it

will

take

to

absorb

enough

heat

to

cook.

POWER

OUTAGE

NOTE:

In

case

of

a

power

outage,

the

unit

will

automatically

shut

down.

When

power

is

restored

to

the

lines,

the

unit

will

resume

its

normal

cooking

func¬

tion,

after

the

unit

thermostat

light

indicates

that

the

unit

has

recovered

to

its

proper

cooking

temperature.

How¬

ever,

if

the

unit

is

left

unattended

during

a

power

outage,

push

the

master

power

switch

to

the

“off

position.

When

power

is

restored

to

lines,

push

power

switch

to

the

"on"

position,

wait

for

the

oven

to

pre-heat

then

resume

normal

cooking

operations.

116020-6

OPERATORS

TROUBLE

SHOOTING

GUIDE

PROBLEM

CAUSE

REMEDY

UNEVEN

BROWNING

OR

OVER-COOKING

AT

EDGE

OF

PANS.

TEMP.

SETTING

TOO

HIGH,

WRONG

RACK

POSITIONS

USED

FOR

PRODUCT

LOAD.

REDUCETEMPERATURE

CONTROL

SETTING.

REDUCE

NUMBER

OF

RACKS

BEING

USED.

(SEE

SEPARATE

COOKING

CHART.)

CHECK

RACK

POSITIONS.

PULLING

TO

THE

EDGE

OF

PAN

OR

SPILLING

OVEN

OUT

OF

LEVEL

OR

WARPED

SHEETPANS

HAVE

OVEN

LEVELED,

ON

THE

RACKS,

SIDE

TO

SIDE

AND

FRONTTO

BACK.

THE

RACK

SHOULD

CHECK

DEAD

LEVEL

SIDETOSIDE

AND

FROM

LEVEL

TO’/a"

LOW

AT

THE

FRONT,

FROM

FRONTTO

BACK.

PANS

USED

FOR

BAKING

BATTER

PRODUCTS

SHOULD

BE

KEPT

SEPARATED

FROM

GENERAL

PURPOSE

PANS.

IF

ANY

PAN

SHOWS

A

TENDENCY

TO

WARP,

IT

SHOULD

BE

REMOVED

FROM

THE

BAKING

GROUP.

OVERBROWNING

BEFORE

DONE

OR

SHRINKING

AND

OVERBROWNING

ATEDGES

TEMPERATURE

SETTING

TOO

HIGH.

REDUCETEMPERATURE

CONTROL

SETTING,

INCREASE

COOKING

TIME.

(SEE

SEPARATE

COOKING

CHART.)

EXCESSIVE

SHRINKAGE

FORGETTING

TO

MAINTAIN

WATER

IN

OVEN

OR

THE

USE

OFTOO

HIGH

A

ROASTING

TEMPERATURE

PUT

A

PAN

OF

WATER

IN

OVEN

OR

ADD

WATER

TO

PAN.

LOWER

THE

ROASTING

TEMPERATURE

116020-7

MANUAL

ASSEMBLY:

116020-G1

OPERATION

MANUAL

ET4

ELECTRIC

CONVECTION

HALF

SIZE

OVEN

MANUAL

116020-G1

SHEETPARTNUMBER

SIGN

SUB

NO.

AFFECTED

DATE

DML

0

116020-1

through-15

11-21-86

DML

1

116020-1

through

8

04-01-89

116020-8