Bakers Pride Convection-Flo 101 User manual

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
FLOOR MODEL GAS DECK OVENS
INTENDED FOR OTHER THAN HOUSEHOLD USE
Series: 100, 200, 300, 400, 600, 800, 125 and 805
RETAIN THIS MANUAL FOR FUTURE REFERENCE
OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES
P/N U4114A 2/08
1
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.
D
E
S
I G
N
C
E
R
T
I F
I
E
D
! !
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.
DO NOT USE 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.
! !
FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors and
liquids in the vicinity of this or any other appliance.

I. INSTALLATION INSTRUCTIONS
SECTION ITEM PAGE
1. Receiving 3
2. Clearances 3
3. Set-up 3
(a) Mounting Legs 4
(b) Installation with Casters 4
4. Pizza Decks 4
(a) Two Deck Installation 4
(b) Three Deck Installation 5
(c) Four Deck Installation 5
5. Gas and Electric Connections 5
6. Flue connection-Ventilation 6
(a) Under Ventilation Hood 6
(b) Direct Venting 6
7. Main Burner Safety Pilot Operation 6
(a) Pilot Burner Lighting Procedure 7
(b) Pilot Burner Flame Adjustments 7
8. Burner Operation 7
(a) Main Burner 7
(b) Aeration & By-Pass Flame Adjustment 7
9. Thermostat Calibration 7
10. Flame Diverters 7
2
CONTENTS
II. OPERATING INSTRUCTIONS
SECTION ITEM PAGE
1. Lighting Procedure 8
2. Breaking In 8
3. Baking 8
4. Recommended Operating Procedure 8
5. Helpful Hints 8
III. CLEANING AND MAINTENANCE
1. Oven Exterior 9
2. Control Panel 9
3. Flue Vent 9
4. Oven Interior 9
(a) Baking Chamber 9
(b) Baking Decks 9
(c) Burner Compartment 10
5. Troubleshooting Chart 10
6. Wiring Diagram 11
7. Warranty 12
Designated European Market =
EN 437
Gas Cat.
Gases and Supply
Pressures
A
T
B
E
D
K
F
I
F
R
G
R
D
E
I
E
I
T
L
U
N
L
P
T
E
S
S
E
G
B
I2H G20 @ 20mbar
I2L G25 @ 25mbar
I2E G20 @ 20mbar
I2E+ G20/25 @ 20/25mbar
♦
♦
♦♦♦
♦
♦
♦♦ ♦
♦♦♦♦♦
100 Series 48,000 14.06 D-125 *125,000 *36.61
200 Series 60,000 17.53 DS-805 70,000 20.50
300 Series 70,000 20.50 GS-805 60,000 17.58
400 Series 80,000 23.44 Y-600 120,000 35.15
3151 Series 70,000 20.50 Y-800 120,000 35.15
4151 Series 70,000 20.50
I. INSTALLATION INSTRUCTIONS
1.RECEIVING:
Read the notice on the outside carton regarding damage in transit. Damage discovered after opening the
crate(s)/carton(s) is 'CONCEALED DAMAGE' and the carrier must be notified immediately to send an
inspector and also to furnish forms for the consignee's claim.
MODELS COVERED:
MODEL BTU/HR KW MODEL BTU/HR KW
* Model D-125 is rated 105,000 BTU/hr (30.76 kw) for use with LP Gas. All other models have the same
rating for Natural and LP Gas. LP Gas models are not available for European Community Countries.
FOR NORTH AMERICA:
TYPE OF GAS MANIFOLD PRESSURE
Natural 3.5” Water Column
LP 10” Water Column

! !
WARNING: This appliance must be installed by a 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 / IEE Regulations. Detailed
recommendations are contained in the British Standard Codes Of Practice BS
6172, BS 5440:Part 2 and BS 6891.
! !
WARNING: Installation must conform with local codes and/or with the latest edition
of the ANS Z-223.1 National Fuel Gas Code in USA ( CAN/CGA-B 149.1 or 2
Installation Code in Canada).
3
In MASSACHUSETTS: All gas products must be installed by a “Massachusetts” licensed plumber or
gas fitter. Ventilation hoods must be installed in accordance with NFPA-96, current edition, with
interlocks as described in that standard.
2. CLEARANCES:
3. SET UP: The oven must be installed in a well-ventilated area.
Your oven is packed standing on its right hand side, opposite to the control side or on its back (Model Y-800
only). Leave it on its side or its back while unpacking. The skid may be left under the oven for convenience in
further handling. Unpack carefully to avoid damage to the oven. If concealed damage is found, follow the
instructions detailed in Section 1.
Keep the area around the oven free and clear of combustible materials. Do not store any materials on top of
or under any oven. The provision of an adequate air supply to your oven for ventilation and proper gas
combustion is essential. As a minimum, observe the clearances detailed in Section 2. Provide adequate
ventilation and make up air in accordance with local codes.
Fit the flue diverter supplied (See fig.1) into the hole located at top near the left rear of the oven and secure
with screws for installing the oven under a ventilation hood. For Direct Venting, Optional Draft Hood (Fig. 2)
must be placed into the hole. Direct Venting not available for European Community Countries. Local
inspectors and ventilation specialists should be consulted to make sure that the installation of the hood
conforms to the local codes and requirements (See fig. 3). In UK ventilation requirements as detailed in BS
5440 should be followed.
When the oven arrives, it should consist of:
a) A crate or carton containing your new oven.
b) A carton containing 4 legs with mounting hardware.
c) A strapped skid containing baking decks.
Place the oven and parts as close as possible to the area of final installation before uncrating.
Flue Diverter
(For use w/Collection Hood)
Figure #1
Draft Hood
(For use w/Direct Venting)
Figure #2
Combustible Construction Non-Combustible Construction
Minimum Clearance from: Left Side 3" (75mm) 0
Minimum Clearance from: Right Side 1" (25mm) 0
Minimum Clearance from: Rear 3" (75mm) 2" (51mm)

Access to the bottom front door and left side control
panel is required for day to day operation of the
oven and for servicing. Make sure that these areas
are kept unobstructed for easy access.
A. MOUNTING LEGS:
Legs are shipped in a separate carton complete
with mounting bolts.
a) Bolt two legs to the two upper corners
(front) of the oven as it stands on the skid
(See fig. 4).
b) Using proper lifting equipment, lower the
oven down so that the two bolted legs rest
on the floor (See fig. 5).
c) Using proper lifting equipment, raise the
back side of the oven to a height slightly
4
KR PR
A
BE S E
ID
Figure #4
R
AKE PE
B DS RI
Figure #5
E S R D
BI E
AP
R
K
Figure #6
higher than the height of the legs, remove the skid and place a sturdy support under the back side
(See fig.6). Mount other two legs and tighten bolts. Lift the oven and remove the supports.
d) Move the oven to its final location keeping the minimum clearances 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.
R E
APIDB E S R
K
Vent Hood (Not Included)
Figure #3
B. INSTALLATION WITH CASTERS (OPTIONAL):
Four Casters (two with wheel brakes) and the mounting hardware is packed and included in the
shipment if ordered. Install casters with wheel brakes on the front of the unit.
NOTE: Installation 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 Z21.41 in the USA (CAN CGA1-6.9 in Canada) and 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.
The restraint should be attached to the rear legs of the oven on which casters are mounted. If disconnection
of the restraint is necessary to move the oven for servicing needs, the restraint should be reconnected after
the appliance has been returned to its originally installed position.
4. PIZZA DECK:
(a) Remove all packing material, samples, shims, etc. from the baking chamber leaving the two
metal hearth liner sheets on the baking chamber floor. Make sure that the two metal hearth liner
sheets cover the entire bottom of the chamber.
(b) Depending on the model, Two, Three, or four slabs of the Pizza Deck are provided with the
oven. This material is heavy, and fragile, and should be handled carefully.
A. Two Deck Installation:
(a) Slide one deck into the baking chamber and push as far as possible to one side.
(b) Slide the second deck into the oven on the opposite side to the first deck.
(c) Use metal shims to level the decks.

B. Three Deck Installation:
(a) Slide one deck into the baking chamber and push it as far as possible to one side.
(b) Slide the second deck into the baking chamber on the side opposite to the first deck.
(c) Slide the third deck into the center section.
(d) Use metal shims to level the decks.
(e) Use wedges in the back and on the sides of the deck if the decks are loose. The three decks
should be tight against each other with no gap between them (See fig. 8).
(f) Put the hearth trim in place between the deck and the door.
5
Wedges
w eck
To D
Front View
Left Deck
Wedge
Left Interior Oven Wall
Figure #7
Figure #8
Wedges
Thre Dec
e k
Front View
Left Deck
Wedge
Left Interior Oven Wall
C. Four Deck Installation:
(a) Slide one deck into the baking chamber and push it as far as possible to one side towards
the rear.
(b) Slide the second deck into the baking chamber and push it next to the first deck in the rear.
(c) Slide the third and the fourth decks in front of the decks already in place.
(d) Use metal shims as needed to level the decks.
(e) Use wedges in the back and on the sides of the deck if the slabs are loose. The four decks
should be tight against each other with no gap between them (See fig. 9).
(f) Put the hearth trim in place between the deck and the door.
(d) Use wedges in the back and on the sides of the deck if the decks are loose (See fig.7).
(e) Put the hearth trim in place between the deck and the door (Not available on 125 & 805
Series).
Wedges
Four Deck
Front View
Left Deck
Wedge
Left Interior Oven Wall
Figure #9
NOTE: IF THE SIDE WEDGES ARE PUSHED IN TOO TIGHT, THE HEAT CONTROLS, OPERATED BY
THE BLACK KNOBS, LOCATED ON THE FRONT OF THE OVEN, WILL NOT SLIDE FREELY.
5. GAS AND ELECTRIC CONNECTIONS:
Propane gas units are not available in the European Community Countries.
(a) The appliance when installed, must be electrically grounded in accordance with local codes
and/or the latest edition of the National Electric Code ANSI/NFPA 70 in USA (Canadian Electric
Code CSA C22.2 in Canada).
(b) In Europe, 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

6
(c) The ovens should not be installed on the same line with space heaters, boilers or other gas
equipment with high intermittent demand.
(d) Use a pipe joint compound that is resistant to the action of liquefied petroleum gases when making
gas connections.
(e) For Propane gas, use at least 1/2" (13 mm) pipe or tubing with a 5/8" (16 mm) inside diameter. For
Natural gas, use 3/4" (19 mm) pipe.
(f) The appliance must be isolated from the gas supply piping system by closing its manual shut-off
valve during any pressure testing of the gas supply piping system at test pressures equal to or less
than ½ psig (3.45kpa).
(g) 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 1/2" psig (3.45kpa).
(h) 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, the
pressure regulator in the combination valve is preset at the factory to yield a pressure of 10" water
column (25 mbar). Units for use on Propane Gas are not available for European Community
Countries.
(i) A separate shut-off valve for each oven must be provided. It should be as close as possible to the
place where the gas supply line goes into the oven. It must be located such that it is easily
accessible.
(j) When stacking with another oven, two shut-off valves, one for each of the two ovens, must be
provided.
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.
6. FLUE CONNECTION - VENTILATION:
(a) INSTALLATION UNDER VENTILATION HOOD (STANDARD):
If the oven is installed under a collection hood, use the flue diverter (fig.1) supplied. Local
inspectors and ventilation and environmental specialists should be consulted so that the design
and the installation of the hood conforms to the local / municipal codes (see fig.3).
(b) DIRECT VENTING (Optional) NOT AVAILABLE FOR EUROPEAN COMMUNITY COUNTRIES:
If direct venting, it is necessary to install a draft hood (fig.2). 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.
NOTE: Do not put a damper in the flue and do not connect a blower directly to the flue.
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 flue pipe. Termination of the vent must be at least 2 feet above the highest part
of the roof within 10 feet (Ref: American Gas Association Catalog No. Xh0474).
Flue Diverter
(For use w/Collection Hood)
Figure #1
KE
BER
A S PRID
Vent Hood (Not Included)
Figure #3
Draft Hood
(For use w/Direct Venting)
Figure #2
7. MAIN BURNER SAFETY PILOT OPERATION:
The purpose of the safety pilot system is to lock the gas supply to the main burner at the combination
valve, if for any reason the pilot burner is not lit. Oven should be relighted by following the steps given
below. However, in normal service, the pilot flame stays lit indefinitely, day and night or weekends. This
prolongs the life of the safety valve.

7
A. PILOT BURNER LIGHTING PROCEDURE:
(a) Partially depress and turn the gas cock dial to 'OFF'() position.
(b) Wait for five minutes to allow gas, which may have accumulated
in the burner compartment, to escape.
(c) Turn gas cock dial to 'PILOT'() position.
(d) Depress gas cock dial and light Pilot Burner. Hold inpressed
position for about ½ minute (30 seconds), and release the gas
cock dial. The Pilot Burner should now remain lit.
If Pilot Burner fails to ignite or does not remain lit, repeat
the steps (a) through (d).
B. PILOT BURNER FLAME ADJUSTMENT:
It is important to have the correct Pilot Burner Flame size as shown
in Fig.10. If necessary, adjust the Pilot Burner Flame by turning
Pilot Adjust Screw (See fig. 11) clockwise to reduce or counter-
clockwise to increase.
3/8”-1/2”
Correct Flame
Figure #10
Thermostat
Pilot
Feed
Gas
Cock
Dial
Pressure
Regulator
THTH TPTP THTH
TPTP
VENTVENT
ONON OFFOFF
FFFF
PILOTPILOT
PP
II
LL
OO
TT
065065
600
600
550550
500500
450
450
400400
5
30
5
30
300
300
ININ
Pilot
Adjust
Screw
Figure #11
The safety pilot valve is in effect a two-stage control. After initial lighting, the pilot burner stays on
without the gas cock dial being held pressed in. After 1-2 minutes, the valve opens fully to let the gas
flow past the safety pilot valve into the burner system.
8. BURNER OPERATION:
(a) MAIN BURNER:
After the pilot burner is ignited, when heat is desired, turn gas cock dial to 'ON' () position and set the
thermostat dial to the desired temperature. The oven burner flame should always have a blue
appearance. That indicates a good mixture of gas and air. When using LP gas, the flame will have a
blue-yellow appearance.
Should the Burner fail to light, check to see if there is a problem with the gas supply. If there are other
appliances on the same line, shut them off temporarily and see if the burner comes back on, or it
fluctuates as other gas appliances are turned on and off. That would indicate overloading of the gas
supply lines or a faulty gas pressure regulator. Contact an authorized Service Agency or your local
Gas Supply Company.
(b) AERATION AND BY-PASS FLAME ADJUSTMENT:
Flame and air mixer adjustments and the By-Pass Flame adjustment for the Main Burner are done
at the factory. These adjustments are sealed before the oven leaves the factory. Contact an
authorized Service Agency if you need help.
9. THERMOSTAT CALIBRATION:
No attempt should be made to calibrate the thermostat because it is accurately calibrated and sealed by
the manufacturer. Contact an authorized Service Agency if you need help.
10. FLAME DIVERTERS:
Flame diverters distribute the heat evenly below the baking deck. They must be in good condition and
properly placed above the burners in the burner chamber in order to be effective. Damaged or
improperly installed flame diverters adversely affect the oven performance. Make sure that the 'V'
shaped diverters are pushed all the way to the back of the oven as far as they will go. Check them
periodically and replace them as necessary.

8
II. OPERATING INSTRUCTIONS
NOTE: Only Pizza and Bread Products can have direct contact with Ceramic Decks. All other food
products must be placed in a pan or containers to avoid direct contact with Ceramic Decks.
If gas odor is detected at any time, immediately shut-off the gas supply valve for the oven. Do not
permit any open flames in the area of the oven. Immediately contact an authorized Service Agency
or your local Gas Supply Company.
Initial heating of the oven must be done in a well ventilated area as it may generate smoke or fumes.
Over exposure to smoke or fumes may cause nausea or dizziness
1. LIGHTING PROCEDURE:
(a) Light the Main Burner following the instructions in Section 7A of the Installation Instructions.
(b) Keep the Push/Pull Slides fully open.
2. BREAKING IN:
It is important to break-in, to dry out the deck and the insulation, before baking in a new oven:
(a) Allow the oven to warm to 300°F(150°C) for 5 hours or at least till all the smoke and fumes have
disappeared. The smoke and fumes are from the moisture in the deck and insulation and a light coat
of oil.
(b) Set the thermostat at least 50°F (10°C) lower than your baking temperature.
(c) Pre-heat the oven for 1 to 1½ hours before use.
(d) After pre-heating, raise the temperature to your baking temperature.
(e) Experiment baking until you get the feel of the oven and the speed of the bake.
3. BAKING:
Pizza can be baked on the deck, on a screen or in a pan. When you determine the combination of
method, ingredients and temperature that gives the right bake for your crust, sauce and cheese
combination and your customer's taste, mark and keep it.
Deck baking refers to baking Pizza directly on the deck. Generally it is a thin product that requires
temperature of at least 550°F (290°C).
Screen baking refers to baking Pizza on a screen. The screen lifts the Pizza off the deck. The screen
may be removed near the end of the bake time to give the bottom of the Pizza crispier crust and a
darker color. Bake temperatures range from 500°F (260°C) to 550°F (290°C).
Pan baking refers to baking Pizza in pans. Crusts can be thick or thin and toppings range from light
to heavy. Bake temperatures for pan baking range from 450°F (235°C) to 500°F (260°C).
4. RECOMMENDED OPERATING PROCEDURE:
It is very important that at the end of day's operation, the gas cock dial of the Main Burner is
turned to the pilot position, leaving only the pilot burner 'ON' overnight. Keep the Pizza
Push/Pull slides fully open.
Preheating:
(a) Turn the gas cock dial of the main burner to the 'ON' position.
(b) Preheat the oven for 1 to 1 ½ hours at 50°F (10°C) lower than your baking temperature, with
Push/Pull Slides fully open.
Baking:
(a) After preheating, raise the thermostat setting to your baking temperature.
(b) Check the bottom color of the Pie and close the push/pull slides partially (halfway) after the 4th or
5th bake to maintain the desired color.
When slow or idling, open the push/pull slides fully and set the thermostat at least 50°F
(10°C) lower than your baking temperature.
5. HELPFUL HINTS:
(a) An instructions plate is attached behind the damper knobs indicating how to set the oven for more
top or bottom heat. Opening the dampers allow more heat to enter the baking chamber from the
combustion / burner compartment. Closing the dampers keep more heat in the combustion / burner
compartment to keep the baking deck hotter.

9
(b) If the oven is up to Pizza baking temperature and has not been used for a while, there is a tendency
for the baking deck to get hotter. In this condition, when you put in one Pizza, TURN THE
THERMOSTAT UP, so that the main burner flame is burning at it's fullest, providing the extra heat
needed to balance the bottom heat. The thermostat should be turned down back to the normal
setting as soon as you have baked the Pizza.
(c) Frequently scrape and brush off decks to remove burnt residue which can cause an 'off' flavor and
bake times to increase.
(d) Heavily topped Pizza or Pan Pizza requires lower bake temperatures and longer bake times as
compared to a regular thin Pizza with light toppings.
(e) Bubbles in fresh dough indicate under proofed or cold product. Allow the dough balls to proof to
double in size and warm temperature before baking.
(f) Any type of Pan or Screen may be used in this oven. When choosing pans, be sure to pick a pan
which is closest in height of your product. Dark color pans and screens transfer heat better than
light colored aluminum pans or screens. They must be seasoned before use.
III. CLEANING AND MAINTENANCE
This appliance must be serviced by an Authorized Service Technician only. Disconnect the power
supply before cleaning or servicing the oven.
Regular and thorough cleaning will help to keep the ovens operating properly. If service is required, contact
an Authorized Service Agency, your dealer or the factory to obtain a qualified technician for the required
maintenance/service.
1A. OVEN EXTERIOR:
(a) Deposits of baked-on splatter and grease, or discoloration may be removed with the stainless steel
cleaner sample supplied or by using any commercial cleaner recommended for stainless steel.
Bakers Pride offers a stainless steel cleaner expressly for this purpose. RINSE WELL
(b) A thin coat of light oil will add to the appearance of the oven.
NOTE: Apply stainless steel cleanser only when the oven is cold. Always rub with the grains
and apply very light pressure.
1B. PAINTED SURFACES:
(a) Washing with mild soap and water solution is adequate to keep the painted surfaces clean.
(b) Apply a thin coat of oil to protect and enhance the finish
2. CONTROL PANEL:
Every six months (more frequently if the oven is used heavily) the bottom door spring mechanism
and all moving parts must be inspected for wear.
Do not apply grease to spring lever shoulder bolt, spring roller or the door rod and the door
pin. They have a self-lubricating insert that will be damaged if lubricated.
3. FLUE VENT:
Ventilation system must be inspected every six months and maintained clean and free of obstructions.
4. OVEN INTERIOR:
Clean the oven interior only when the oven is cold. Use only the detergent solutions and cleaners
that meet the national and / or local codes.
(a) BAKING CHAMBER:
Clean the ceiling and the walls of the baking chamber with a mild soap and water solution.
Do not use oven cleaners, caustic solutions or mechanical means as they will damage the
interior aluminized surface.
(b) BAKING DECKS:
The baking decks are heavy and fragile. They should be handled carefully.
The baking decks should be cleaned by using a long-handled scraper and stiff wire brush. At the end
of each day, turn the thermostat up to its maximum setting and let the oven sit at that temperature for
at least ½ hour. This will burn off the food spilled onto the baking decks during day's production and

10
turn it into ash. This ash can be brushed off the next day before turning the oven on. The baking
decks should be scraped and brushed during the day also to help keep them clean. To remove
excessive crumbs or carbon, the baking decks and the oven cavity may vacuumed when the oven is
cold. Do not use water or other liquids on the baking decks as that may cause them to crack.
After long use, heavily soiled baking decks may be cleaned by turning over after scraping down and
brushing off. This will burn off the heavily soiled side of the baking decks. This procedure may be
repeated as needed.
(c) BURNER COMPARTMENT:
Vacuum out any carbon, crumbs or residue in the burner compartment and all around the doors.
The holes and louvers on the outer surfaces of the oven must be kept free of obstructions to allow
free movement of air into the controls and for proper combustion. The burner ports and crossover
holes should be kept free of carbon and other deposits.
No Pilot Light
Main Burner(s) do
not light
Oven too Hot
Bottom of pies are
undercooked
Bottom of pies
burn before
toppings are
cooked
Pies cook
unevenly
Oven does not
turn On or Off on
time. (Ovens
equipped w/auto
oven starter only)
Unit takes too long
to reach temp.
Gas valve feeding oven may be in
the closed position.
Gas valve feeding oven may be in
the closed position
Thermopile may not be positioned in
pilot flame.
Thermopile may be defective.
Thermostat set too high.
Thermostat may be defective.
If the same area of the deck is used
repeatedly, the deck temperature in
that area will be reduced.
Micro slides are open too much.
Deck temperature too hot -
especially during slow periods.
Micro slides are closed too much.
Oven was left "ON" overnight.
Exhaust fan too powerful.
Area's adjacent to oven walls are
generally hotter.
Power cord not plugged in.
Electrical outlet fuse/circuit breaker is
tripped.
Timer incorrectly set.
Gas volume or gas pressure may be
inadequate.
Turn gas valve on. Relight pilot.
Turn gas valve on. Relight pilot.
Ensure that the tip of thermopile is in pilot flame.
Call local authorized Bakers Pride Service Agent.
Lower the thermostat setting and see if flame reduces in
size. Allow several hours for heat to regulate.
Call local authorized Bakers Pride Service Agent.
Rotate pies to unused areas of the bake deck that are hotter
and will cook the bottoms faster.
Close micro-slides (pull out) until desired combination is
reached. This will help decrease top heat.
Reduce Thermostat setting by 50° - 75° below normal bake
temperature. When decks cool begin cooking and
immediately increase the thermostat setting by 50° - 75°.
Open micro slides (push-in) to increase top heat.
Oven must be turned to "Pilot" position overnight. It should
not be left on a high temperature setting.
Reduce fan speed.
Rotate pies (180°), once during each bake or keep to the
center of oven.
Plug unit in.
Replace fuse or reset circuit breaker.
Reset Timer.
Contact gas supplier.
Call local authorized Bakers Pride Service Agent.
PROBLEM PROBABLE CAUSE REMEDY
5. TROUBLESHOOTING CHART