ASBER AECO-1 User manual

MANUAL INSTRUCTIONS
CONVECTION OVEN
AECO-1, AECO-2
Manual instructions
Installation and Operation
Manuel talimatları
Kurulum ve Çalıştırma
Manual de instrucciones
Uso y mantenimiento
Manuel d’instructions
Installation et fonctionnement
Bedienungshinweise
Installation und Betrieb
Manual do instruções
Instalação e Operação
Ręczny
Obsługa i konserwacja
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E
D
T
F
P
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INDEX
1. SPECIFICATIONS......................................................................................................................................................................................................................1
Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc. states in its NFPA96 latest edition that
local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local
codes......................................................................................................................................................................................................................................................1
...............................................................................................................................................................................................................................................................2
2. INSTALLATION..........................................................................................................................................................................................................................3
2.1 MANUFACTURER’S IDENTIFICATION LABEL DESCRIPTION .............................................................................................................................................4
2.2 OPERATING INSTRUCTIONS POWER ON ..................................................................................................................................................................................6
3. OPERATION ..............................................................................................................................................................................................................................7
3.1 LIGHTING, RELIGHTING, AND SHUTDOWN INSTRUCTIONS .............................................................................................................................................7
To light the oven, just switch the power switch at the bottom of the control panel to the “ON” position. (The oven is equipped with a direct hot surface ignition
system. There is no pilot to light.)....................................................................................................................................................................................................7
If the burners fail to ignite within four seconds, the oven will automatically shut off the gas, wait five minutes to allow the gas that was released to dissipate,
and try to light the burners again. If the burners still fail to ignite after three such attempts, the oven will stop trying, even though the power switch is in the
“ON” position. To continue to attempt to light the burners, turn the power switch “OFF” and then “ON” again. ............................................................................7
To shutdown the oven, switch the power switch to the “OFF” position. ..........................................................................................................................................7
3.2 Operation of STANDARD ..........................................................................................................................................................................................................7
Model The model with Standard Controls operates much like a standard oven: you turn the oven ON and select a cooking temperature. Two additional
controls are used to control the fan (as described below)...............................................................................................................................................................7
The timer is a reminder to you of when to remove food from the oven. The timer does NOT control the temperature of the oven..............................................7
4. CLEANING .................................................................................................................................................................................................................................9
4.1 DAILY CLEANING .....................................................................................................................................................................................................................9
1. Turn the power switch to OFF and allow the oven to cool. .........................................................................................................................................................9
2. Remove the oven-interior racks and rack slide frames. (The rack slide frames are readily removable by merely raising to disengage them from their
sockets.) Wash the racks and rack slides in a sink with mild detergent and warm water. Dry them thoroughly with a clean cloth...............................................9
3. Inspect for foreign matter has accumulated on the wire grate in front of the fan blower wheel on the wheel itself (which will reduce air circulation). If
necessary, remove the rear panel of the oven, which is secured by bolts near each corner. Use a stiff brush to remove accumulations from the blower
blades, then wash with soap and water...........................................................................................................................................................................................9
4. Wash the interior surfaces with mild detergent and warm water. Rinse with clean water, and dry thoroughly with a clean cloth. For stubborn
accumulations, a commercial oven cleaner may be used...............................................................................................................................................................9
5. Clean the control panel with warm water and mild soap. Never use cleaning solvents with a hydrocarbon base.....................................................................9
6. Wipe the other exterior surfaces with a clean damp cloth. If the exterior surfaces require more thorough cleaning, see “Cleaning Stainless Steel Surfaces”
on the next page. .............................................................................................................................................................................................................................9
7. Return the rack slides and racks to their appropriate locations inside the oven.........................................................................................................................9
8. LEAVE THE DOOR OPEN AT NIGHT AFTER CLEANING. This allows the oven to dry thoroughly after cleaning and also prolongs the life of the door
gasket...............................................................................................................................................................................................................................................9
4.2 MONTHLY CLEANING..............................................................................................................................................................................................................9
Clean around rear of motor (where the vent screen is located), louvered panels, and primary air holes in the rear of the oven where grease or lint may have
accumulated.....................................................................................................................................................................................................................................9
5. ADJUSTMENTS.......................................................................................................................................................................................................................10
6. TROUBLESHOOTING.............................................................................................................................................................................................................11
7. ELECTRICAL SCHEMATIC FOR 120V...................................................................................................................................................................................12
8.- AECO-2 ASSEMBLY......................................................................................................................................................................................................................13
8.1.- STEPS FOR ASSEMBLY AECO-2.............................................................................................................................................................................................13
Read these instructions carefully before attempting installation. Installation and initial startup should be performed by a qualified installer.
Unless the installation instructions for this product are followed by a licensed service technician (a person trained in and knowledgeable with
the installation of commercial gas) then the terms and conditions on the Manufacturer's Limited Warranty will be rendered void and no
warranty of any kind shall apply.
Please contact a local service company to perform maintenance and repairs In the event you have questions concerning the installation,
use, care, or service of the product, write to:
ONNERA GROUP
13105 NW 47th Ave
Miami, Fl. 33054
T. [phone]
TF. [phone]
www.asberamerica.com

1. SPECIFICATIONS
Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc. states in its NFPA96
latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore,
installations should comply with all local codes.
ASBER reservesthe right to change specifications and product design without notice. Suchrevisions do not entitle the buyerto corresponding
changes, additions, or replacements for previously purchased equipment.
This product is intended for commercial use only, not for household use. This product is made for indoor application.
A statement that the installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable, including:
i) 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 1/2 psi (3.5 kPa).
ii) The appliance must be isolated from the gas supply piping systemby closing its individual manual shutoff valve during any pressure testing
of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.5 kPa).
1.1 ELECTRICITY SUPPLY.
Convection ovens require connection to a supply of electricity. This appliance (120V ovens only) is equipped with a three-prong (grounding)
plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or
remove the grounding prong from this plug. This a appliance, when installed, must be electrically grounded in accordance with local codes,
or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70 or the Canadian Electrical Code, CSA C22.2, as applicable
The electric diagram is located on the back of the convection Oven. Disconnect power to the machine at its source before performing
maintenance or cleaning procedures.
Electrical diagrams can also be found in this manual beginning on page 12.
NOTE: IN CASE OF A FAILURE, THE ELECTRICAL POWER MUST BE DISCONNECTED OR SWITCHED OFF. NO ATTEMPT
SHOULD BE MADE TO OPERATE THE CONVECTION OVEN DURING A POWER FAILURE.
1.2 GAS SUPPLY.
The serial plate indicates the type of gas the unit is equipped to burn. All ASBER equipment is adjusted at the factory. Check type of gas on
serial plate.
These models are design-certified for operation on natural or propane gases. For natural gas, theregulator is set to deliver a 4" W.C.pressure
to the manifold. For propane gas, it is set to deliver 10" W.C.
If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes, or in
the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane
Installation Code CAN/CGA- B149.2, as applicable.
This appliance should be connected ONLYto the type of gas for which it is quipped.
The gas supply (service) line must be the same size or greater than the inlet line of the appliance. ASBER appliances use a ¾” NPT inlet.
Pipe joint compound must be resistive to Natural or LP gas.
All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all gases. NEVER use an open
flame to check for gas leaks. All connections must be checked for leaks after the unit has been put into operation. Test pressure should not
exceed 1/4" W.C.
MODEL
TOTAL, BTU’S LP AT
10’’ W.C.
ORIFICE
SIZE LP
TOTAL, BTU’S NG AT 4’’
W.C.
ORIFICE
SIZE NG
BURNERS
OVENS
AECO-01
60,000
52
65,000
40
2
AECO-2
120,000
52
130,000
40
4

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1.3 MINIMUM CLEARANCES
There must be adequate clearance between the left side of the ovens and combustible construction.
Adequate clearance must be provided in the aisle to allow thedoors to open sufficiently to permit the removal of the racks and for serviceability.
Although no clearance is required behind the motor on the rear of the oven, care must be taken to provide adequate air circulation to prevent
the motor from overheating.
Do not locate the oven adjacent to any high heat or grease-producing piece of equipment, such as a range top, griddle, fryer, etc., that could
allow radiant heat to raise the exterior temperature of the oven above 130°F (54°C). DO NOT MOUNT ABOVE OTHER COOKING
EQUIPMENT
COMBUSTIBLE
NO COMBUSTIBLE
BACK
6 Inches
6 Inches
RIGHT SIDE
6 Inches
0 Inches
LEFT SIDE
6 Inches
0 Inches
1.4 VENTILATION WARNING
Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove flue products can cause headaches,
drowsiness, nausea, or could result in death.
All units must be installed in such a manner that the flow of combustion and ventilation air are not obstructed. Provisions for adequate air
supply must be provided. Do not obstruct the front or rear of the unit as combustion air enters through these areas.
Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer's instructions.
NOTICE
If an exhaust fan is used, it should be installed at least 2" above the flue opening at the top of the unit. A strong exhaust fan tends to create a
vacuum in the room and may interfere with burner performance. Fresh air openings approximately equal to the fan area will relieve such a
vacuum. In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the “OFF” position. This is done
long enough to check equipment performance. Then turn the exhaust fan back on and let it run to remove any exhaust that may have
accumulated during the test.
If the oven flue is connected directly to an outside flue, a CSA International design certified down draft diverter must be installed at the flue
outlet of the oven and connected to the outside flue.

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2. INSTALLATION
Upon receiving your new ASBER Equipment, check the package and the machine for any damages that may have occurred during
transportation. Visually inspect the exterior of the package. If damaged, open and inspect the contents with the carrier. Any damage
should be noted and reported on the delivering carrier’s receipt.
In the event that the exterior is not damaged, yet upon opening, there is concealed damage to the equipment notify the carrier
immediately. Notification should be made verbally as well as in written form. Request an inspection by the shipping company of the
damaged equipment. Retain all crating material until inspection has been made. Finally, contact the dealer through which you
purchased the unit.
These installation procedures must be followed by qualified personnel or warranty will be void.
Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc. states in its
NFPA96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for
equipment. Therefore, installations should comply with all local codes.
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1,
Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGAB149.2, as applicable, including:
1. The appliance and its individual shutoffvalve must be disconnected from the gas supply piping system during any pressure testing
of that system at test pressures in excess of 1/2 psi (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any
pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45 kPa)
Step 1: Unpacking
IMMEDIATELYINSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has assumed responsibility for its
safe transit and delivery. If damaged equipment is received, either apparent or concealed, a claim must be made with the delivering
carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be signed by the carrier
representative (Driver). If the bill is not signed, the carrier may refuse the claim. The carrier can supply the necessary forms.
A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not apparent until
after the equipment is uncrated. The carrier should arrange an inspection. Be certain to hold all contents plus all packing material.
1. Cut banding straps and remove packing material.
2. Cut banding strap holding oven to wooden skid.
Step 2: Installation of Legs on Single-Deck Ovens (For Stacking kit, refer to
instructions included with kit)
1. Raise oven sufficiently to allow clearance for the legs to be attached. Use of a lift truck or other
mechanical lifting means is recommended. For safety, “shore up” and support the oven with an
adequate blocking arrangementstrong enough to support the load. (If it is absolutely necessary to rest
the oven on its side, rest it on its left side.)
2. Attach the legs to the bottom corners of the oven using the provided machine screws and lock
washers. Each leg is secured by
3 screws. The mounting holes are predrilled and threaded.
3. Lower the oven gently onto a level surface. Never drop or allow the oven to fall.
4. Make sure that the oven is level.
Step 3: Installation of Restraint (Only for Ovens with Casters)
When this appliance is installed with casters, it must be installed with the caster supplied, a connector
complying with either ANSI Z21.69 or CAN/CGA-6.16 and a quick-disconnect device complying with
either ANSI Z21.41 or CAN1-6.9. It must be installed with a restraining means to guard against
transmission of strain to the connector, as specified in the appliance manufacturer’s installation
instructions.
WARNING
To avoid accidental gas disconnection and potential explosion:
If disconnection of this restraint is necessary to move the appliance for cleaning, etc., reconnect it when the appliance is moved to
its originally installed position.

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Step 4: Connect Electricity
WARNING
ELECTRIC GROUNDING INSTRUCTIONS
This appliance is equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged
directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong from this plug.
NOTICE
This appliance, when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with
the National Electrical Code, ANSI/NFPA 70 or the Canadian Electrical Code, CSA C22.2, as applicable.
Wiring diagrams are located on the side of the control panel assembly, as well as in this manual. Be sure that the input voltage and
phase match the requirements shown on the serial plate, which is located inside the lower front panel.
Step 5: Connect Gas Supply
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1,
Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable, including:
1. 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 1/2 psi (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any
pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45 kPa).
A 3/4" NPT line is provided at the rear for the gas connection.
The serial plate is located in the side lower panel. It indicates the type of gas the unit is equipped to burn.
2.1 MANUFACTURER’S IDENTIFICATION LABEL DESCRIPTION
Information on this plate includes the model, serial number, BTU / hour input of the burners operating gas pressure in inches WC,
and whether the appliance is orifices for natural or propane gas.
When communicating with factory about a unit or requesting for special parts or information,
Rating plate data is essential for proper identification.
ASBER COOKING APPLIANCES MUST BE CONNECTED ONLY TO THE TYPE OF GAS AND
ELCTRICAKL DATES IDENTIFIED ON THE RATING PLATE
Serial Number
Fabrication Date
Model
Equipment Code
GAS TYPE
ELECTRICAL DATA

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These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is set to deliver a 4"
W.C. pressure to the manifold. For propane gas, it is set to deliver 10" W.C.
This appliance should be connected ONLY to the type of gas for which it is equipped. The inlet pressure before the regulator should
be 6-10" W.C. for natural gas or 10-14" W.C. for LP gas.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory
performance. Fluctuations of morethan 25% on natural gas or 10% on propane gas will create problems and affect burner operating
characteristics.
An adequate gas supply line to the unit should be no smaller than the I.D. of the pipe from the unit to which it is connected.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit.
CAUTION
ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS. USE ONLY SOAPY WATER FOR TESTING
ON ALL GASES. NEVER USE AN OPEN FLAME TO CHECK FOR GAS LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS
AFTER THE UNIT HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 1/4" W.C.
Step 6: Check the Installation
1. Check that all screws and bolts are tightened.
2. Move the oven into the position at which it will be operated.
3. Check that the oven is level. If not, adjust the legs.
4. Check that the appropriate clearances are satisfied (see page 2)

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2.2 OPERATING INSTRUCTIONS POWER ON
CONTROL PANEL
1. OVEN INTERIOR LIGHT SWITCH ON / OFF
On ovens equippedwith an oven interior light, press to turn on the light.
The light remains on for as long as the switch is held.
2. FAN SPEED HI / LOW
Use to select fan speed (HI or LOW). The appropriate speed is
determined by the type of food being cooked.
3. POWER SWITCH
Switch ON to use the oven,
Switch OFF when done using the oven.
4. HEAT ON INDICATOR
Indicator is lit when the burners are operating.
5. COOK TEMPERATURE CONTROL
Turn knob to select desired cooking temperature. The temperature can
range from 200 to 500 degrees Fahrenheit (93-260º C).
6. COOK TIMER
Turn knob to set a time duration. An alarm will sound when the timer
runs out. The timer is areminder to the user; Thetimer does not control
the oven.
OPERATING THE CONTROL
1. Confirm the FAN SWITCH (2) is in the "LOW" position
2. To light the oven, just switch the POWER SWITCH (3) at the bottom of
the control panel to the “ON” position.
3. Set the cooking temperature by turning the COOK TEMPERATURE
CONTROL (5) until the indicator mark on the knob is pointed to the
desired cooking temperature.
4. Wait until the Heat On indicator (4) has gone out. At that time the oven
will have reached the set cooking. Open the oven doors, load the product
into the oven, and close the doors. Press the FAN SPEED (2) to the HI
position and adjust the COOK TIMER (6).
5. You can use the Cook Timer as a reminder of when the remove the load
from the oven. If so desired, turn the Cook Timer knob until the indicator
mark points to the desired cooking time (up to 60 minutes). The timer
knob will rotate counterclockwise as the timer runs down, indicating how
much time remains. When the timer runs out, a buzzer will sound for a
short time, then turn itself off. When the load has finished cooking, you
can rapidly cool the load by opening the oven doors (which will shut off
the burners) and switching the Fan Mode to COOL (which will cause the
fan to run even though the doors are open). For the most rapid cooling,
also switch the Fan Speed switch to HI.
6. When you are done cooking, turn the Cook Temperature control to the
lowest setting (fully counterclockwise) and switch the POWER SWITCH
(3) to OFF.

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3. OPERATION
DANGER
EXPLOSION HAZARD
In the event a gas odour is detected, shut down equipment atthe main shut off valve. Immediately call the emergency phone number
of your gas supplier.
CAUTION
To eliminate gas build up which could result in an explosion, in the event of main burner ignition failure a five minute purge period
must be observed prior to re-establishing ignition source.
NOTICE
No attempt should be made to operate oven during a power failure.
3.1 LIGHTING, RELIGHTING, AND SHUTDOWN INSTRUCTIONS
To light the oven, just switch the power switch at the bottom of the control panel to the “ON” position. (The oven is equipped with a direct hot
surface ignition system. There is no pilot to light.)
If the burners fail to ignite within four seconds, the oven will automatically shut off the gas, wait five minutes to allow the gas that was released
to dissipate, and try to light the burners again. If the burners still fail to ignite after three such attempts, the oven will stop trying, even though
the power switch is in the “ON” position. To continue to attempt to light the burners, turn the power switch “OFF” and then “ON” again.
To shutdown the oven, switch the power switch to the “OFF” position.
3.2 Operation of STANDARD
Model The model with Standard Controls operates much like a standard oven: you turn the oven ON and select a cooking temperature. Two
additional controls are used to control the fan (as described below).
The timer is a reminder to you of when to remove food from the oven. The timer does NOT control the temperature of the oven.
To cook, do the following:
1. Turn the oven ON using the Power Switch at the bottom of the control panel.
2. Select the desired fan speed using the Fan Speed switch. The appropriate fan speed (HI or LOW) depends on the type of food being
cooked.
3. Switch the Fan Mode switch to COOK. The fan will run continuously when the oven doors are closed (the fan does not cycle on and off
with the burners). (If this switch is set to COOL the only difference is that the fan will continue to run when the oven doors are open.)
4. Set the cooking temperature by turning the Cook Temperature Control until the indicator mark on the knob is pointed to the desired
cooking temperature. The Heat On indicator will light when the burners are on, and will remain on while the oven preheats.
5. Wait until the Heat On indicator has come on and gone out three times. At that time the oven will have reached the set cooking
temperature.
6. Open the oven doors, load the product into the oven, and close the doors.

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7. You can use the Cook Timer as a reminder of when the remove the load from the oven. If so desired, turn the Cook Timer knob until the
indicator mark points to the desired cooking time (up to 60 minutes). The timer knob will rotate counterclockwise as the timer runs down,
indicating how much time remains. You can turn the knob while cooking to increase or decrease the remaining time. When the timer runs
out, a buzzer will sound for a short time, then turn itself off. (To immediately silence the buzzer, turn the Cook Timer knob to the OFF
position.) The timer is a reminder to you; the timer does not control the oven. If you open the oven doors, the burners and fan will shut off
until the doors are closed. However, the timer will continue running even if the doors are open. To turn on the interior oven lights, use the
switch located at the bottom of the control panel.
8. When the load has finished cooking, you can rapidly cool the load by opening the oven doors (which will shut off the burners) and
switching the Fan Mode to COOL (which will cause the fan to run even though the doors are open). For the most rapid cooling, also switch
the Fan Speed switch to HI.
9. When you are done cooking, turn the Cook Temperature control to the lowest setting (fully counterclockwise) and switch the Power
Switch to OFF.
WARNING
THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS. EXTREME CARE MUST BE USED WHEN
PLACING ALUMINUM FOIL IN THE OVEN TO ENSURE THAT IT DOES NOT BLOCK OR CHANGE THE AIR FLOW. THE USE OF
ALUMINUM FOIL MAY VOID THE PRODUCT WARRANTY IF ITS USE IS ASCERTAINED TO BE A PROBLEM.

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4. CLEANING
For continued performance efficiency and longevity of your Convection Oven it is essential to carry out a good maintenance program.
Do not use steel wool, abrasive cloths, cleansers or powders to clean stainless steel surfaces. All stainless steel parts should be wiped
regularly with hot soapy water during the day and a stainless steel liquid cleaner at the end of the day. To remove encrusted materials, soak
in hot water to loosen the material, and then use a wood or nylon scraper. NOT USE a metal knife, spatula, or any other metal tool to scrape
stainless steel. Scratches are almost impossible to remove.
The oven interior is finished with a porcelain enamel coating. “Spillovers” should be cleaned from the interior bottom surface as soon as
possible to prevent carbonising and a burnt-on condition. Grease or any residue should be cleaned from interior surfaces as soon as it
accumulates.
WARNING
FOR YOUR SAFETY, DISCONNECT THE POWER SUPPLY TO THE APPLIANCE BEFORE CLEANING. WHEN CLEANING THE BLOWER
WHEEL, BE SURE TO HAVE THE POWER SWITCH IN THE “OFF” POSITION.
4.1 DAILY CLEANING
1. Turn the power switch to OFF and allow the oven to cool.
2. Remove the oven-interior racks and rack slide frames. (The rack slide frames are readily removable by merely raising to disengage them
from their sockets.) Wash the racks and rack slides in a sink with mild detergent and warm water. Dry them thoroughly with a clean cloth.
3. Inspect for foreign matter has accumulated on the wire grate in front of the fan blower wheel on the wheel itself (which will reduce air
circulation). If necessary, remove the rear panel of the oven, which is secured by bolts near each corner. Use a stiff brush to remove
accumulations from the blower blades, then wash with soap and water.
4. Wash the interior surfaces with mild detergent and warm water. Rinse with clean water, and dry thoroughly with a clean cloth. For
stubborn accumulations, a commercial oven cleaner may be used.
CAUTION
NEVER use pressured water to clean the oven.
5. Clean the control panel with warm water and mild soap. Never use cleaning solvents with a hydrocarbon base.
6. Wipe the other exterior surfaces with a clean damp cloth. If the exterior surfaces require more thorough cleaning, see “Cleaning Stainless
Steel Surfaces” on the next page.
7. Return the rack slides and racks to their appropriate locations inside the oven.
8. LEAVE THE DOOR OPEN AT NIGHT AFTER CLEANING. This allows the oven to dry thoroughly after cleaning and also prolongs the life
of the door gasket.
4.2 MONTHLY CLEANING
Clean around rear of motor (where the vent screen is located), louvered panels, and primary air holes in the rear of the oven where grease
or lint may have accumulated.
4.3 CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel that operates at LOW temperature, use ordinary soap and water
(with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth.
To remove grease and food splatter, or condensed vapors, that have BAKED on the equipment, apply cleanser to a damp cloth or sponge
and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser, as gently as possible, in the direction of
the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do
not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS
scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left on the surface will rust and further spoil the appearance of
the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL
TOOLS. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of
corrosive attack. Refinishing may then be required.

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5. ADJUSTMENTS
CAUTION
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS EXPERIENCED IN,
AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING EQUIPMENT. HOWEVER, TO ASSURE YOUR
CONFIDENCE, CONTACT YOURAUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE, DEPENDABLE ADVICE OR OTHER
ASSISTANCE, AND FOR GENUINE FACTORYPARTS.
LUBRICATION
Motor lubrication information can be found on permanent label located on motor. Casters are provided with a Zerk fitting for proper
lubrication when required.
5.1 ADJUSTING GAS PRESSURE REGULATOR
5.1.1 PRESSURE REGULATOR
Commercial cooking equipment must have a pressure regulator on the incoming service line for safe and efficient operation. Prior to
connecting the regulator, check the incoming line pressure, as these regulators can only withstand a maximum pressure of 10” WC. If
the line pressure is beyond this limit, it Will be necessary to isntall an intermediate regulator to reach the required pressure.
Any adjustments to the regulator should be made by qualified service personnel only with the proper equipment.
5.2 TYPE OF GAS TO USE AND CONVERSION.
This appliance is equipped with orifices sized (# 40) for operation with natural gas.
For conversion to LP (PROPANE) gas seeinstruction plate in the appliance. Gas conversion must be performed by qualified or authorized
personnel. Orifices (#52) necessary for LP (PROPANE) and regulator for conversion are provided on accessory box.
5.3 TEMPERATURE CONTROLLER
Temperature controller is set at the factory and should only be changed or adjust by a qualified service technical.

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6. TROUBLESHOOTING
WARNING
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS EXPERIENCED IN,
AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING EQUIPMENT. HOWEVER, TO ASSURE YOUR
CONFIDENCE, CONTACT MVP GROUP FOR RELIABLE SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR
GENUINE FACTORY PARTS.
In case of problems in operation at initial installation, check type of gas and manifold pressure and compare with information listed on
the serial plate. The serial plate is located inside the lower front panel.
6.1 CONTROL PANEL ACCESS
To access the control panel components, remove the screw at the top of the control panel and pull the top of the control panel out and down
(see drawing below).
Accessing Control Panel Components
6.2 CLEANING OF AIR INTAKE GRATING AND BLOWER FAN WHEEL
To clean the air intake grating or blower wheel, do the following:
1.Remove racks and rack guides.
2.Clean intake wire grating with wet rag. If necessary to remove, remove (4) small bolts holding grating in place. After cleaning, reinstall wire
grating.
3.If fan blower fan wheel is to be cleaned: Loosen (4) bolts holding entire rear panel over blower fan opening. Remove panel. Clean blower
wheel with wet rag. (Do not remove blower wheel from motor shaft.)
4.Replace rear panel, insert bolts and tighten. Make sure fan wheel is free of any obstructions.

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7. ELECTRICAL SCHEMATIC FOR 120V

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8.- AECO-2 ASSEMBLY
Identify and check your components kit contents for AECO-2 assembly.
1.- Platform wheels with brake (2 pz).
2.- Platform wheels no brake (2 pz).
3.- Double chimney assembly (1 pz).
4.- Hex head screw M10 x 25 (16 pz).
5.- Trust head srew M4 ( 12pz).
8.1.- STEPS FOR ASSEMBLY AECO-2.
f
1
2
3
4
5
1.- Place the oven that will be the lower
part on its backrest and remove the legs
by loosening the 12 screws. Repeat this
operation for the 2 ovens

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3.- Turn oven to the its vertical position,
and place the oven that will be the
upper part on top ofi t.
4.- Align the holes on the back of the
oven and fit the 4 screws to secure the
top to the bottom.
2.- Attach the braked wheels to the
front of the oven and the non-braked
wheels to the rear of the oven, bolting
the wheel pads to the oven base with the
screws provided
(4).

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Once you have done this steps, can go ahead with the electrical ang gas instalations agree to this manual.
5.- Remove the chimney from the lower
oven, unscrewing the 4 screws that hold
it located at the back of the oven.
6.- Place the double
chimney assembly in
the same holes where the single chimney was
located and secure it with the screws
provided at the indicated points (5)

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ASBER
13105 NW 47th Ave
Miami, Fl. 33054
T. [phone]
TF. [phone]
www.asberamerica.com
MULTI-SOLUTION MANUFACTURER OF FOODSERVICE EQUIPMENT