Bakers Pride BK-18 User manual

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BAKERS PRIDE OVEN CO., INC.
30 Pine Street
New Rochelle, NY 10801
[phone] Phone [phone] US & Canada
[phone] Fax www.bakerspride.com Web Address
INSTALLATION AND OPERATING INSTRUCTIONS
COUNTER TOP ELECTRIC OVENS
INTENDED FOR OTHER THAN HOUSEHOLD USE
Models: PX-14, PX-16, P-18, BK-18, P-22S, P-22BL,
P-24S, P-44S, P-44BL, P-46S, P-48S, DP-2
RETAIN THIS MANUAL FOR FUTURE REFERENCE
OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES
P/N U4008A 1/08
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Note: Only Pizza or Bread 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.
! !
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.
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.
! !
FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors
and liquids in the vicinity of this or any other appliance.
CC

INSTALLATION INSTRUCTIONS
SECTION ITEM PAGE
1 Location 2
2 Electrical Connections 2
3 Requirements for Installation 3
4 Initial Start Up 3
OPERATING INSTRUCTIONS
SECTION ITEM PAGE
1 General Baking 3
2 General Baking Tips 4
3 Special Features 4
4 Cleaning 5
5 Service and Trouble Shooting 5
6 Installation of Decks 6
WIRING DIAGRAMS & SCHEMATICS
ITEM PAGE
P Series - 2 Chamber - 1 Ph, 2 W or 3 Ph, 3 W (Wiring Diagram) 7
P Series - 2 Chamber - 3 Ph, 4 W - Star (Wiring Diagram) 8
P Series - 1 Chamber - 3 Ph, 4 W - Star (Wiring Diagram) 9
P Series - 1 Chamber - 1 Ph, 2 W or 3 Ph, 3 W (Wiring Diagram) 10
P Series Counter Top Ovens - 2 Chamber (Schematic) 11
P Series Counter Top Ovens - 1 Chamber (Schematic) 11
PX-14 & PX-16 (Wiring Diagram & Tables) 12
PARTS LISTS & WARRANTY
PX -14, PX-16 (New Style) 13
PX -14, PX-16 (Old Style) 14
P18-S & BK18 15-16
P-22BL, P-22S & P-24S 17-18
P-44S, P-44BL & P-48S 19-20
DP-2 21-22
Warranty 23
ITEM PAGE
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IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For
Warranty Service and/or Parts, this information is required.
Model Number Serial Number Date Purchased
CONTENTS
INSTALLATION INSTRUCTIONS
Minimum Clearance for Installation
From combustible or non-combustible construction:
Right side, Left side and Back: 3” (76mm)
1. LOCATION
Due to the heat a counter-top oven may produce, it must be placed on a non-combustible surface.
Do not store combustible materials on top of any oven.
2. ELECTRICAL CONNECTIONS
Suitable means, which will disconnect all ungrounded conductors of the circuit simultaneously,
must be provided by the installer.
Make sure electrical supply corresponds with that specified on the rating plate located in the rear of
the oven.
When installed, the unit must be connected by an earthing cable to all other units within the
complete installation and thence to an independent earth connection.
Use copper conductors only, rated at 90° C.
If a line cord is used for the installation of the unit in Europe, it should be a minimum of H07RN-F type
conforming to EN60 335-1 and/or local codes.

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Use minimum conductor size as below:
!For models PX-14, PX-16, P-18, BK-18 and P-24S:
14 Gauge (1.5mm) for 220-240V, single phase supply.
!For models P-22S, P-22BL, P-44S, P-44BL, P-46S, P-48S and DP-2:
10 Gauge (2.5mm) for 220-240/380-415V, 3 phase supply.
3. REQUIREMENTS FOR INSTALLATION
For portable units (Model PX-14 and PX-16) there are no special requirements.
For shipping purposes the optional 4” (100mm) legs are not mounted. For mounting legs, follow
steps a. through g.
a. Remove the outer shipping carton and paper and place the oven on the floor or other flat
surface.
b. Remove legs, baking decks and any other materials from inside the unit.
c. With sufficient help, tilt the unit back far enough to mount the two front legs and tighten with
an adjustable wrench.
d. After the front legs are tight, lift rear of unit approximately 5” (125mm) off the surface and
block in position using wood or some other solid material. Now mount the two rear legs and
tighten.
e. Using the proper lifting equipment, move the unit to its final location.
f. Adjust the bottom portion of legs to make level.
g. Slide baking decks into each shelf. (View on Page 7)
4. INITIAL START UP
After the electrical connections have been made, the oven will need approximately 2 to 3 hours to
burn off. Initial heating of the oven may generate smoke or fumes and must be done in a well
ventilated area.
CAUTION: OVEREXPOSURE TO SMOKE OR FUMES MAY CAUSE NAUSEA AND DIZZINESS.
For initial heating of the new oven, follow the steps below:
!Place the oven in a well ventilated area.
!Open the oven doors and remove any instructions or samples shipped within the unit. Make
sure the oven cavity is empty and the baking decks are properly installed.
!With the oven doors open, turn the temperature knobs to 400° F (205° C) for one hour.
!Close the oven door. Increase the temperature to 500° F (260° C) for at least 1 ½ hours.
This procedure will dry out the insulation and deck material and will help to insure optimum baking
results thereafter.
OPERATING INSTRUCTIONS
Note: Only Pizza or Bread 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.
1. GENERAL BAKING
Models: P-18, BK-18, P-22S, P-22BL, P-24S, P-44S, P-44BL, P-46S, P-48S, PX-14 and PX-16
Preheat the oven by setting the thermostat to the desired temperature. When the thermostat light
goes out and has cycled three times, the oven is ready for use.
These ovens have been designed to bake both fresh and frozen products. Frozen fruit pies should
be taken directly from the freezer and placed into the oven. Cooking time will vary with the size of the
pie, but under normal conditions a frozen pie should bake approximately in the same time as a fresh
pie.

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These ovens work well for toasting, melting cheese, baking frozen entrees, roasting small meat
items, etc.
The temperature range for pizza baking is usually between 500° F (260° C) and 575° F (300° C)
depending on the individual product.
Allow the pizza to bake until the cheese bubbles and the bottoms are evenly brown. (Rotate if
necessary)
The design of the PX-14 and PX-16 is such that normal baking temperature may be too high for
good results. Set the thermostat approximately 25° F (15° C) BELOW normal setting. Adjust
temperature as needed.
Do not keep the oven door open too long when loading since heat will escape, resulting in slower
baking.
When production requirements are low, keep the temperature low to prevent the bottoms from
burning.
As demand increases, temperature should be raised for faster recovery.
Fresh dough generally requires a slightly lower baking temperature and longer bake time than
defrosted pre-baked crusts.
2. GENERAL BAKING TIPS
!Pizza crusts should be fully defrosted before baking.
!Wet areas on the bottom of a pizza will cause them to stick to the deck. Avoid spills.
!For fresh dough pizza, flour or corn meal on the peel will prevent sticking and ease
placement of the pizza on the deck.
!Increasing bake temperature during heavy production assists in maintaining temperature.
After the rush is over, reduce temperature to prevent burning.
!Heavily topped pizzas require longer bake times at lower temperatures.
!Placing a screen under pizza will allow the top to cook without overcooking the bottom.
!Frequently scrape and brush off decks to remove burned residue which can cause an off
flavor to the product. Residue build-up can slow bake times. A deck scraper/brush
specifically designed for this is available from BAKERS PRIDE.
!Clean heavily soiled pizza decks by scraping down, brushing off, removing from oven,
turning over and putting back. This procedure will burn off the decks and should be repeated
every six months. DO NOT USE WATER TO CLEAN THE DECKS as this could cause the
decks to crack.
!Using shiny pans or screens will produce products with light bottom color. We strongly
suggest that all pans and screens be seasoned before use.
3. SPECIAL FEATURES
Timer: An electric timer is provided to give an audible, continuous signal at the end of a preset time
up to 15 minutes (18 minutes with 50Hz supply) on pizza ovens, or 60 minutes (72 minutes with
50Hz supply) on bake ovens,
Optional Electronic Timer: A Digital electronic 99 minute timer can be provided on all models to give
an audible signal at the end of a pre-set time.
Note: TIMER DOES NOT CONTROL THE OVEN.
For PX-14 and PX-16 only: Individual switches are provided to turn off the top or the bottom heating
element. This allows baking items that do not require direct top or bottom heat.

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For DP-2 only: Optional infinite control switches can be provided for fine balancing of top and
bottom heat.
4. CLEANING
Periodic cleaning is suggested to keep your oven in good shape.
ALWAYS CLEAN THE OVEN WHEN IT IS COLD.
WHEN CLEANING STAINLESS STEEL, ALWAYS WIPE IN THE DIRECTION OF THE GRAIN.
Scrapers, brushes and stainless steel cleaner can be ordered from BAKERS PRIDE for this
purpose.
From time to time the spillage should be scraped out. For hard to clean spillage, the following is
suggested:
!Turn the thermostat up to the highest setting and let the oven run for ½ hour with the door
closed.
!Allow the oven to cool down.
!Brush the residue from deck.
Note: DO NOT USE WATER TO CLEAN DECKS. CRACKING MAY RESULT.
Stainless steel surfaces should be cleaned with BAKERS PRIDE STAINLESS STEEL CLEANER.
5. SERVICE AND TROUBLE SHOOTING
The ovens are designed to be as trouble free as possible. Keeping the oven clean is all that is
normally required. All servicing should be performed by a factory authorized technician only.
However, if your oven stops operating, please check the following:
!Power supply cord is plugged into the supply receptacle.
!Power supply fuse/circuit breaker has not tripped.
If the oven still does not operate, take the following steps:
!Disconnect the power supply to the unit by removing the supply cord and/or turning off the
main switch.
!Contact the factory, factory representative or an authorized service agency.
Note: Infinite control switches must be in a set position (other than off) in model DP-2 with optional infinite
switches, for elements to operate.
A system wiring diagram is a part of this manual and is provided on the back of the unit.
For further information and to purchase the deck scraper/brush, or stainless steel cleaner, call BAKERS
PRIDE at: [phone].