Bakers Pride Cyclone CO11-G User manual

BAKERS
PRIDE
INSTALLATION AND OPERATING INSTRUCTIONS
GAS CONVECTION OVEN
Model: CO11-G
INTENDED FOR OTHER THAN HOUSEHOLD USE
RETAIN THIS MANUAL FOR FUTURE REFERENCE
OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES
IMPORTANT INSTRUCTIONS
After the gas supply has been connected to your unit, it is extremely important to check piping for possible
leaks. To do this, use soap and water solution or solutions which are expressly made for this purpose.
matches, candles, flames, or other sources of ignition since these methods are extremely
dangerous. Post in a prominent location instructions to be followed in the event you smell gas. Obtain these
instructions from your local gas supplier.
DO NOT USE
Initial heating of oven may generate smoke or fumes and must be done in a well-ventilated area.
Overexposure to smoke or fumes may cause nausea or dizziness.
Note: Only or can have direct contact with ceramic decks. All other food products must be
placed in a pan or container to avoid direct contact with ceramic decks.
This equipment has been engineered to provide you with year round dependable service when used
according to the instructions in this manual and standard commercial kitchen practices.
Pizza Bread
BAKERS PRIDE OVEN CO., INC.
30 Pine Street
New Rochelle, NY 10801
[phone] Phone [phone] US & Canada
[phone] Fax www.bakerspride.com WebAddress
[email protected] e-mailAddress
!!
FOR YOUR SAFETY: Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any other appliance.
!!
WARNING: Improper installation, adjustment, alteration, service or
maintenance can cause property damage, injury or death. Read the Installation,
Operating and Maintenance Instructions thoroughly before installing or servicing
this equipment.
P/N U4151A 05/04
1

TABLE OF CONTENTS
I. INSTALLATION INSTRUCTIONS
II. OPERATING INSTRUCTIONS
SECTION ITEM PAGE
NOTE:
A
B
C
D
E
F
G
H
I
1 General Instructions
2 System Operation Sequence
A) Cook Only
B) Timed Cooking
C) Cook & Hold
D) Steam Injection
E) Oven Cool Down
3 Cleaning
4 Servicing
5
6
7
8
9 Replaceable Parts List
10 Warranty
For units with programmable controls a C&H-3 Plus Controller Manual is shipped
under separate cover.
Receiving
Set-Up Mounting
Installation with Casters (Optional)
Location and Minimum Clearances
Gas Connection
Electrical Connection
Flue Connections-Ventilation
Burner Operation
System Check: Rotary Control
Illustrations
Electrical Schematic - Rotary Control
Wiring Diagram - Rotary Control
Wiring Diagram - Programmable Control
TM
2
3
3
4
4
4
5
5
6
6
6
7
7
7
7
7
7
8
8
8
10
11
12
13
16

INSTALLATION INSTRUCTIONS
A. RECEIVING:
B. SET UP/ MOUNTING:
For a single unit:
For a stack of two ovens:
To assemble an open rack stand: Refer to fig.3
Read the notice on the outside carton regarding damage in transit. Damage discovered after opening the
carton is "CONCEALED DAMAGE". Carrier must be notified immediately to send an inspector and to furnish
forms for claims against the carrier.
When the oven arrives, it should consist of:
Acrate carton containing your new oven (two for a stacked unit).
A carton containing four 30" legs with mounting hardware ( A set of four 6" legs is supplied for Stacked
installations).
A carton containing a Flue Adapter and/or an optional Draft Hood for Direct Venting ( Not available for
European Community Countries)
NOTE: This appliance must be installed by competent person in accordance with the rules in force.
In the U.K. Corgi registered installers (including the regions of British Gas) undertake to work to safe and
satisfactory standards. This appliance must be installed in accordance with the current Gas Safety
(Installation and Use) Regulations and the relevant Building Regulations/lEE Regulations. Detailed
recommendations are contained in the British Standard Codes Practice B.S. 6172, B.S. 5440:Part2 and
B.S. 6891.
Your oven will be packed sitting on its bottom. The skid may be left under the oven for convenience in further
handling. Unpack carefully, avoiding damage to the Stainless Steel front and/or trim. If concealed damage is
found, follow the instructions detailed in Section A (Receiving). Keep the area around the ovens free and
clear of combustible materials. Do not store any materials on top of or under any oven. The provision of
adequate air supply to your oven for ventilation and proper gas combustion is essential. As a minimum,
observe the clearances detailed in Section D (Location). Provide adequate ventilation and make up air in
accordance with local codes. Servicing your oven is done through the front control panel and right side
access cover. Assure that these areas are kept unobstructed for easy access.
(1) Tilt Oven over onto left hand side, and attach two 30" legs on the right hand side with three 1/ bolts
and washers. Tighten firmly.
(2) Using proper lifting equipment lift up the Ieft hand side and attach two 30" legs on the left hand side
the same way.
(1) Tilt lower unit over onto the left hand side, attach two mounting plates to the right hand underside and
screw 6" legs into the center holes.
(2) Using proper lifting equipment lift up the left hand side and attach the mounting plates and 6" legs as
in (Step1 ).
(3) Using the lifting equipment, raise the top oven to proper height and slide on top of the bottom oven.
Line up sides and front of both ovens and fasten to each other with stacking brackets.
(1) Loosen 12 bolts( attaching 30" legs) slightly.
(2) Remove 4 inner bolts, 1 from each of the four legs. Place top right angle and top left angle
underneath and tighten these 4 bolts.
(3) Insert Open Rack Shelf and tighten into place with eight 3/8-16 screws, washers and nuts.
or
Of
2"
All legs for the CO11-G 1 and CO11-G2 as well as the base cabinet have a leveling adjustment. Start with
adjustment screwed all the way in. With a spirit Ievel placed on an oven rack, check and level side to side
first and then front to back.
Fit the Standard Flue Diverter supplied (Figure 1) into the hole in the top of the oven (for under ventilation
hood installation) and secure with screws. For direct venting. The Flue Adapter and the Draft Hood must be
placed into the hole on top of the oven(Figure 2).
3

(4) Position 'Rack Supports' and tighten in place using 4 each of Flat washers and 5/16-18 Hex Nuts.
(1 ) Tilt cabinet over onto the left hand side.Attach two mounting plates to the right underside and screw
6" legs into the center holes.
(2) Lift up left hand side of the base cabinet and attach the mounting plates and 6" Iegs on the
underside and screw 6" legs into center holes.
(3) Using the lifting equipment, raise the top oven to proper height and slide on top of the base cabinet.
Line up sides and front and fasten to each other with stacking brackets.
Four casters (two with wheel brakes) and the mounting hardware are packed and included in the shipment
if ordered.
Install casters with wheel brakes on the front of the unit.
Installation of the unit should be made with a connector that complies with the latest edition of the Standard
for Connectors for Movable Gas Appliances ANSI Z21.69, in the USA (CAN CGA-6.16 in Canada) and a
quick disconnect device that complies with the latest edition of the standard for quick disconnect devices
for use with gas fuel ANSI Z21A I in the USA (CAN 1-6.7 in Canada.) Adequate means must be provided to
limit the movement of the appliance without depending on the connector and any quick disconnect device
or its associated piping to limit the appliance movement.
The restraint should be attached to the rear legs of the oven on which casters are mounted. If disconnection
of the restraint is necessary, the restraint should be reconnected after the appliance has been returned to
its originally installed position.
Move the oven to its final location keeping the minimum clearance from the back of the oven to the wall. This
clearance is necessary for safe operation and to provide proper air flow to the burner chamber.
Under Ventilation Direct Venting
RIGHT WALL 1” 1"
LEFT WALL 1" 3"
REAR WALL 3" 3"
To assemble over a Base Cabinet:
C. INSTALLATION WITH CASTERS (OPTIONAL):
D. LOCATION AND MINIMUM CLEARANCES:
Hood
MINIMUM CLEARANCES FROM COMBUSTIBLE AND NON-COMBUSTIBLE CONSTRUCTION
q
SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOOR WHEN INSTALLED WITH LEGS
OR CASTERS PROVIDED.
CAUTION: DO NOT SET THE OVEN WITH ITS BACK FLAT AGAINST THE WALL. IT WILL NOT
OPERATE PROPERLY UNLESS THERE IS AT LEAST THREE INCHES BREATHING SPACE
BEHIND THE OVEN.
E. GAS CONNECTIONS:
The ovens should not be installed on the same gas line with space heaters, boilers or other gas equipment
with high intermittent demand.
The installation of this oven must conform with the latest local codes or
The appliance must be isolated from the gas supply piping system by closing it’s manual shut-otf valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psi
(3.45kPa). The appliance and its shut-off valve must be disconnected from the gas supply piping system
during any pressure testing of that system at test pressures in excess of ½ psig (3.45kPa).
Nationa/Fuel Gas Code. ANSI
Z223.1, Natural Gas Installation Code. CAN/CGA-BJ49.1. or the Propane Installation Code. CAN/CGA-
BJ49.2
4

Use a pipe joint compound that is resistant to the action of liquefied petroleum gases when making gas
Connections. For Propane gas, use at least 1/ (13 mm) pipe or tubing with a 5/8" (16 mm) inside diameter.
For Natural gas, use 3/4" (19 mm) pipe.
The gas pressure regulator is part of the combination valve and is adjusted to yield a pressure of 3.5" water
column (9mbar) for Natural Gas. If the oven is ordered for use on Propane Gas or Butane the pressure
regulator in the combination valve is preset at the factory to yield a pressure of 10" water column (25 mbar).
Gas supply pressure in the European Community countries should be as below:
Gas Type Supply Pressure
G20
G25
G20/25
G30
G31
A separate shut-off valve for each oven must be provided. It should be as close as possible to the place
where the gas line goes into the oven. It must be located such that it is easily accessible. When stacking with
another oven, two shut-off valves, one for each of the two ovens, must be provided.
The oven when installed must be electrically grounded in accordance with local codes/and/or the latest
edition of the National Electrical Code ANSI/NFPA No. 70 in the USA (Canadian Electrical Code CSA
Standard Part 1 in Canada).
In Europe, the appliance must be connected by an earthing cable to all other units in the complete
installation and thence to an independent earth connection in compliance with EN 60335-1 and/or local
codes.
The electric motor, all the related switches, interior lights and the timer/buzzer, are all connected through
the 6ft (1829 mm) power supply cord located at the rear of the oven. The supply cord must be plugged into a
properly grounded three-prong receptacle.
Normal factory connections are made for 115 volts AC., 60 Hz. Service in USA and Canada or 230Volts AC,
50 Hz service in European Community Countries. Other voltages can be supplied upon request. Electrical
characteristics of this unit can be found on the rating plate located on the right side of the unit.
This unit is provided with a permanently lubricated electric motor. A wiring diagram may be found on the
back of the service panel on the right hand side and in this manual.
If the oven is not vented directly and is installed under a ventilation hood, use the flue diverter (Fig. 1)
supplied. Local inspectors and ventilation specialist should be consulted so that the design and the
installation of the hood conforms to local/municipal codes.
In U.K. ventilation requirements as detailed in B.S. 5440 should be followed.
If direct venting, a flue adapter and a draft hood (fig.2) are required to be installed. These prevent the flue
gases leaving the oven from being affected by the air pressure changes on the outside of the flue stack
2"
C22.I,
20 mbar
25 mbar
20/25 mbar
30 or 50 mbar depending on country
30, 37, or 50 mbar depending on country
After the Gas Supply has been connected, it is extremely important to check all the piping for leaks.
Use a soap and water solution or a product expressly made for this purpose. Do not use Matches,
Candles or a Flame etc to check leaks since these methods are extremely dangerous.
F. ELECTRICAL CONNECTION:
DO NOT CUT OR REMOVE THE GROUNDING PRONG
FROM THE PLUG.
G. FLUE CONNECTION - VENTILATION:
(a) INSTALLATION (STANDARD):
(b) OPTIONAL DIRECT VENTING-NOTAVAILABLE FOR EUROPEAN COMMUNITY COUNTRIES:
UNDER VENTILATION HOOD
5

extending out of the building. The flue pipe from the draft hood must not run downwards at any point from
the oven to the final outlet. It should always slant slightly upwards. For best results it should rise straight up
If the flue runs directly to the free air outside the building, use a wind deflector or a UL listed vent cap at the
end of the pipe. Termination of the vent must be at least two feet above the highest part of the roof within ten
feet. REF:AGACATALOG NO. XH0474.
NOTE: DO NOT PUT A DAMPER IN THE FLUE AND DO NOT CONNECT A BLOWER DIRECTLY TO
THE FLUE.
H. BURNER OPERATION:
The oven burner flame should always have a blue appearance. This indicates a good mixture of air and gas.
When using LP gas the flame will have a blue yellow appearance. There may be intermittent yellow-orange
flame noticed. This is caused by dust particles burning in the flame.
I) Open the oven door.
2) Turn Selector Switch to 'Hi'. The indicator light near Selector Switch and oven light will illuminate.
3) Close the door. Oven lights will go off and fan will run. Make sure fan is rotating clockwise looking
from front.
4) Press Oven Light switch. Oven light will go on and will go off as switch is released.
5) Turn Gas Cock Dial to 'ON' position.(only for USA& Canada)
6) Turn the thermostat knob. The indicator light near the thermostat will Illuminate and the burners will
come on.
7) Turn the Timer Knob and set a time of 2 minutes. At the end of 2 minutes, you should hear the
buzzer. Turn the timer knob to '0' to reset.
8) Open the oven doors. Oven lights will go on, and burners and fan will go off.
9) Turn Selector switch to 'Cool Down' position. The fan will run to cool down the oven.
10) Turn Selector Switch to '0' position.
11) Close the oven doors.
12) Turn Gas Cock Dial to 'Off position.(only for USA& Canada)
SYSTEM CHECK: ROTARY CONTROL:
NOTE: OVEN WILL START HEATING AS SOON AS THE SET TEMPERATURE IS HIGHER THAN THE
OVEN TEMPERATURE, THE OVEN DOORS CLOSED AND THE SELECTOR SWITCH IS IN ANY
POSITION EXCEPT ‘0’.
THERMOSTAT INDICATOR LIGHT GOES OUT WHEN OVEN REACHES SET TEMPERATURE AND
COMES ON WHEN OVEN IS HEATING UP.
IN THE EVENT OF POWER FAILURE, THE OVEN WILL NOT OPERA TE.
II. OPERATING INSTRUCTIONS
1. GENERAL INSTRUCTIONS:
(a) This equipment has an Electronic Temperature Control and Electronic Hot Surface Direct Ignition
System.
(b) Due to the increased efficiency of this oven, the temperature of standard recipes may be reduced
50°F (30°C).
(c) Always load each shelf evenly. Space pans away from each other and from sides and back of oven
to allow maximum air flow between them.
(d) Large tempered glass windows and interior lights allow visual checks on the product making it
unnecessary to frequently open the doors. Products cook faster in a convection oven as compared
to a conventional oven. Depending on the product and the type of pans used, time savings may run
from 20% to as high as 50%.
6

2. OPERATION SEQUENCE-ROTARY CONTROL:
A. COOK ONLY-ROTARY CONTROL:
B. TIMED COOKING-ROTARY CONTROL:
NOTE: TIMER DOES NOT CONTROL THE OVEN.
C. COOK & HOLD-ROTARY CONTROL:
D. OPTIONAL STEAM INJECTION-ROTARY CONTROL:
NOTE: Do not use steam injection at temperatures below 275°F (135°C).
E. OVEN COOL DOWN-ROTARY CONTROL:
(1) Close the oven doors.
(2) Turn Selector Switch to 'HI' or 'LO' position. The indicator light near the Selector Switch will be
illuminated.
(3) Turn the thermostat knob to the desired cooking temperature.
(4) Upon reaching the set temperature, the indicator light near the thermostat will go out.
/5) Load the oven with product to be cooked.
(6) Remove the product from the oven when done.
(I) Close the oven doors.
(2) Turn Selector Switch to 'HI" or 'LO' position . The indicator light near the Selector Switch will be
illuminated.
(3) Turn the thermostat knob to the desired cooking temperature.
(4) Upon reaching the set temperature, the indicator light near the thethermstat will go out.
(5) Load the oven with product to be cooked.
(6) Turn the timer knob to the desired bake time and timer will start counting down.
(7) When timer reaches zero, a buzzer will sound.
(8) Turn the timer knob to '0' position.
(9) Remove the product from the oven.
(I) Close the oven doors.
(2) Turn Selector Switch to 'HI' or 'LO' position. The indicator light near the Selector Switch will be
illuminated.
(3) Turn the thermostat knob to the desired cooking temperature.
(4) Upon reaching the set temperature, the indicator light near the thermostat will go out.
(5) Load the oven with product to be cooked.
(6) Turn the timer knob to the desired bake time and timer will start counting down.
(7) When timer reaches zero, a buzzer will sound.
(8) Turn the Timer knob to '0' position to reset.
(9) Turn the thermostat knob to the desired hold temperature.
(10) Remove the product from the oven when done.
The solenoid valve for steam injection is mounted behind the service panel on the right hand side of the unit.
The electronic timer is preset at the factory. A 1/4" copper tubing is provided on the Solenoid Valve for water
hookup with a compression fitting. After the water hookup is made, make sure that there are no leaks. For
steam injection, press the Steam switch momentarily.
To cool down the oven to a lower desired temperature, follow the steps detailed below:
(1) Open the oven doors.
(2) Turn Selector Switch to 'oven cool down' position. Fan will now operate and cool down the oven.
(3) When the oven has cooled down to the desired temperature, turn the selector switch to the ‘O’
position. Close oven doors.
7

3. CLEANING:
CLEAN ONLY WHEN OVEN IS COLD
4. SERVICING:
NOTE:
NOTE:
a) With porcelain enamel interiors, this oven is designed to be as maintenance free as possible.
However for best results the oven should be cleaned regularly. Enameled interiors can be easily
cleaned with oven cleaners. KEEP CLEANING FLUIDS A WAY FROM ELECTRIC WIRES, LIGHT
SOCKETS, SWITCHES AND CONTROL PANEL.
b) Baked-on splatter, oil, grease or discoloration on the stainless steel front or inside of the oven may
be removed with stainless steel cleaner, or any other similar cleaning agent. NOTE: ALWAYS RUB
THE STAINLESS STEEL ALONG THE GRAINS.
c) To clean the blower wheel, remove and immerse in ammoniated water for 20 to 25 minutes. Then
scrub it off with a small stiff brush. The same procedure can be followed tor wire racks and rack
supports.
To remove the blower wheel, loosen the set screws (2) on the hub of the blower wheel and tighten
the 3/8" wheel puller bolt (supplied) in center of the hub (See Fig. 4).
This appliance must be serviced by an authorized service agent.
a) Power supply to the unit must be disconnected before any service is performed.
b) Most of the service on the unit can be performed from the front and/or control panel side.
c) For proper servicing, access to the Control Panel side of the unit will be required.
d) It will be necessary to have access to the back of the oven for service needs related to the gas
supply , electric power supply and steam injection plumbing.
e) A system wiring diagram is provided in this manual and on the back of the service panel on the right
side of the oven.
f) All servicing must be performed by a factory authorized technician only.
g) For proper maintenance and repairs call the factory toll free (800-431-2745) for an authorized
service agency in your area.
The Ventilation System must he inspected at least every six months and maintained clean and free
of obstructions.
5. ILLUSTRATIONS
DRAFT DIVERTER
(VENTILATION HOOD)
STANDARD
Fig. 1
DRAFT DIVERTER
(DIRECT VENT)
OPTIONAL
Fig. 2
DRAFT ADAPTOR
(DIRECT VENT)
OPTIONAL
8

WHEEL PULLER BOLT 3/8”-HEX
BLOWER WHEEL
MOTOR
SET SCREW (2)
ASSEMBLY OF LEGS
(SHOWN WITH OPEN RACK STAND)
30” CONVECTION
OVEN LEGS
TOP LEFT
ANGLE
TOP RIGHT
ANGLE
1/2” FLATWASHER
(4 CORNERS ONLY)
1/2”-13 x 1”
HEX HEAD BOLT
(12 REQUIRED)
5/16”
FLATWASHER
(4 REQUIRED)
5/16”-18
HEX NUT
(4 REQUIRED)
OPEN RACK
SHELF
RACK
SUPPORT
3/8”-16 x 3/4”
TRUSS HEAD
SCREW
w/NUT & WASHER
(8 REQUIRED)
5. ILLUSTRATIONS (CONTINUED)
CONTROL PANEL
(ROTARY CONTROL)
SELECTOR
SWITCH
PILOT
LIGHT
(GREEN)
SELECTOR
SWITCH
THERMOSTAT
PILOT
LIGHT
(AMBER)
THERMOSTAT
LIGHTS
SWITCH
TIMER
STEAM
INJECTION
SWITCH
Fig. 3
Fig. 4
Fig. 5
9

6. CO11-G ELECTRICAL SCHEMATIC (ROTARY CONTROL)
Flame Sensor
Ignitor
Gas Control
therm.
ignitor
valve
ground
sensor
l1
4
3
2
1
P4
P3
P2
P1
120VAC
SSAC
X0-
O 0...60'
X 0...60'
O0 -
5
4
2
1
NOTO
3
7
6
COM
HI
LO
GC-20
NO
COM
L2
L1
NO
NC
ooox
ooxo
oxoo
oxxo
24V
120V
BUZZER
TIMER M450
1
2
4
S
Fan Rotary
Switch
(Off, Low, High,
Cool Down)
Door
Switch
Solenoid
Valve
Amber Pilot Light
(Thermostat)
Green Pilot Light
Temperature Controller
(Power)
RAM
CO
Power
Timer Coil
Steam Potentiometer
Factory Set (8 Seconds)
Coil
Steam
Button
Ignition
Module Valve
2 Speed Motor
Interior Lights
(Momentary Switch)
Interior Lights
10