Bakers Pride FC-516 User manual

BAKERS PRIDE OVEN CO., INC.
30 Pine Street
New Rochelle, NY 10801
[phone] Phone [phone] US& Canada
[phone] Fax www.bakerspride.com WebAddress
INSTALLATION AND OPERATING INSTRUCTIONS
IL FORNO CLASSICO OVENS
Series: FC-516, FC-616 and FC-816
RETAIN THIS MANUAL FOR FUTURE REFERENCE
4/03 Form #U4116A
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IMPORTANT INSTRUCTIONS
After the gassupplyhas been connected to your unit, it is extremely important to check piping for
possible leaks. To do this, use soap and water solutions, or solutions which are expressly made for this
purpose. DO NOT USE matches, candles, flames, or other sources of ignitions since these methods
areextremelydangerous.
In a prominent location postinstructions to be followedin the event you smell gas. Obtain these
instructionsfromyourlocalgassupplier.
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BAKERS
PRIDE
INTENDED FOR OTHER THAN HOUSEHOLD USE
OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES
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.Overexposureto smoke or fumes may cause nauseaor dizziness.
NOTE: Only Pizza and Bread Products can have direct contact with Ceramic Decks. All other food
products must be placed in pans or containers to avoid direct contactwith CeramicDecks.
This equipment has been engineered to provide you with year round dependable service when used
according to the instructionsin this manual and standardcommercialkitchen practices.
FOR YOUR SAFETY
Do not store or use gasoline or otherflammable vapors
and liquids in the vicinity of this or anyother appliance.

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I. INSTALLATION INSTRUCTIONS
1. Receiving 3
2. Clearances 3
3. Set-up 3
A. Mounting Legs with Casters 3
4. Pizza Decks & Optional Ceramic Top
A. Three Deck Installation 4
B. Four Deck Installation 4
C. Optional Ceramic Top Installation 4
5. Booster Burner Installation 4
6. Gas and Electric Connections 4
7. Main Burner Safety Pilot Operations 5
A. Pilot Burner Lighting Procedure 5
B. Pilot Burner Flame Adjustment 5
8. Burner Operation 5
A. Main Burner 5
B. Booster Burner 5
C. Aeration & By-Pass Flame
Adjustment. 5
9. Thermostat Calibration 6
10. Flame Diverters 6
II. OPERATING INSTRUCTIONS
1. Lighting Procedures 6
2. Breaking-In 6
3. Baking
4. Recommended Operating Procedure 6
5. Helpful Hints 7
INDEX
III.CLEANING and MAINTENANCE
IV. MODELS COVERED
1. Stainless Steel Surfaces 7
2. Painted Surfaces 7
3. Door Mechanism 7
4. Flue Vent 7
5. Oven Interior 7
A. Baking Chamber 7
B. Bake Decks 7
C. Burner Compartment 8
6. Parts Breakdown 8
7. Sales & Service Centers 9
Installation Figures/Illustrations 10 &11
Wiring Diagrams 12
FC-516 Pizza Oven 140,000 BTU/Hr (41 kw)
FC-616 Pizza Oven 140,000 BTU/Hr (41 kw)
FC-816 Pizza Oven 140,000 BTU/Hr (41 kw)
For European Community countries: 230 Volts, 1 Phase, 50 Hz.
Designated European Market = Ö
EN 437
Gas Cat.
Gases and Supply
Pressures A
T
B
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D
K
F
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P
T
E
S
S
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G
B
I2H G20 @ 20mbar Ö ÖÖ ÖÖ ÖÖÖÖ
I2L G25 @ 25mbar Ö
I2E G20 @ 20mbar ÖÖ
I2E+ G20/25 @ 20/25mbar ÖÖ
For North America: 120 or 208/240 Volts, 1 Phase, 60 Hz.
Type of Gas Manifold Pressure
Natural 3.5” Water Column
LP 10” Water Column

I. INSTALLATION INSTRUCTIONS
1. RECEIVING:
2. CLEARANCES:
Read the notice on the outside carton regarding damage in transit. Damage discovered after
opening the crate(s) / carton(s) is CONCEALEDDAMAGE and the carrier must be notified immediately to
send an inspector and alsofurnish the forms for the consignee's claimagainstthe carrier.
When oven arrives, it should consist of : A crate, or carton, containing your new oven, a carton,
containing4 legs with mounting hardware, and a strapped skid, containing baking decks.
Installation must conform with local codes and/or with the latest edition of theANS Z-233.1 National
Fuel Gas Code in USA/ CAN/CGA-B 149.1 or 2 Installation Code in Canada.
This appliance must be installed by a competent person. 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 BS6172,BS 5440:Part2 and BS 6891.
Place the oven and parts as close as possible to the areaof final installation before un-crating.
MinimumClearanceFrom CombustibleConstruction Non-CombustibleConstruction
Left Side 3 (76 mm) 0
Right Side 1 (25 mm) 0
Rear 3 (76 mm) 2 (51 mm)
Front and FlueArea - Enclose onlywith non-combustiblematerials.
A. Provisions must be made for easy access to the louvered service panel on the left side of the unit.
A removable panel at least 16 x 31 (406 x 787 mm) in line with the service panel to facilitate a service
man to work will be satisfactory. See installation sketch A.
B. Referenceto back panels deleted.No longernecessary.
C. Easy accessibility through the front of the oven to the main burner, oven controls and flue slide push /
pullknobsmustbe provided. See installationsketchB.
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Sketch A
NEMA 5-15P
115 VAC, 15 AMP
16"
(406mm)
60°
LEFT SIDE VIEW
3/4 NPT GAS INLETS
Lintel Plate
Louvered Service Panel

21/4
(57mm)
30" STD.
(762mm)
FRONT VIEW
12"
(305mm)
33"
(838mm)
10”
(254mm)
3. SET-UP: The oven must be installed in a well-ventilated area.
Your oven is packedstanding on its back. Leave in on it's 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, followthe instructionsdetailed 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. Provisions for adequate air supply to your oven for ventilation and proper gas
combustion is essential. As a minimum, observe the clearancesdetailed in Section 2.
Provide adequate ventilationand make up air in accordance with localcodes.
The oven must be installed under a ventilation hood. Fit the flue diverter (see Sketch C) into the hole in
the top front of the oven and secure with the screws supplied. 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 Sketch D).
In the U.K., ventilation requirements detailed in BS 5440 should be followed.
Access to the bottom front door and left side control panel is required for day to day operation of the oven
andfor servicing. Make sure that these areas are kept unobstructedfor easy access.
Sketch B
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BAKERSPRIDE
Main Burner
Oven Controls
Push-Pull Knobs

A. MOUNTINGLEGSWITHCASTERS:
Legs are shipped in a separate carton complete with mounting hardware and casters, (two of them with
wheelbrakes).
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 CGA6.16 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 CGA 1-6.9 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.
a) Bolt two (2) legs with casters and wheel brakes firmly to the two (2) upper (front) cornersof the oven as it
standsontheskid (seeSketchE).
b) Using proper lifting equipment, lower the oven down so that the two bolted legs rest on the floor (see
SketchF).
c) Using proper lifting equipment, raise the back side of the oven to a height slightly higher than the height
of the legs, remove the skid and place a sturdy support under the back side (see Sketch G). Mount
remaining two (2)legs andtighten bolts. Lift the oven and removethe 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 necessaryfor safe operation and to provide proper air flowto the burner chamber.
Sketch DSketch D
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BAKERS PRIDE
Vent Hood (Not Included)

Sketch E Sketch F Sketch G
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BAKERSPRIDE
BAKERSPRIDE

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Sketch I
Four Deck
Wedges
C. OptionalCeramicTop Installation:
5. BOOSTERBURNERINSTALLATION:
NOTE: The Booster Burner and the Booster Burner Guard are shipped inside the burner
compartment and have to be installed before the booster burnercan be used for the first time.
6. GASAND ELECTRICCONNECTIONS:
NOTE: Propane Gas Units are not available in the European Community.
If the oven was ordered with the ceramic top option, the two top supports are already installed. Simply slide
in the ceramic tops as per instructions below. If this option is an add-on, you must follow the instructions
providedwiththeCeramicTopInstallationkit.
a) Through the arched front opening, insert one of the center slabs (20 13/16 x 20 13/16 for FC616 and
FC816)(17 1/2 x 17 3/4 (left to right) for the FC516) into the bake chamber, raise one side until the other side
comes to rest onto the center support, then lower the first side to lock it in between the two center supports.
Push it to the rear as far as possible to makeroom for the second center slab.
b) Install the second center slab (20 13/16 x 20 13/16 for FC816)(14 3/16 x 20 13/16 (left to right) for
FC616)(17 1/2 x 17 3/4 (left to right) for FC516) into the bake chamber and push it tightly against the first
slab.
c) Install the side slabs (20 13/16 x 20 13/16 for FC816)(17 1/2 x 17 3/4 (left to right) for FC616)(17 1/2 x 13
3/4 (left to right) for FC516) in a similar fashion, raising the slab in the center until the lower side edge rests
on the side support, then lowering the upperedge onto the centersupport. First the ones in the rear, then the
ones in the front, pushing themtightly against the first slabs.
a) Once the Pizza Deck Slabs are installed as per instructions above, place the booster burner and guard
inside the bake chamber, as far back as possible,then followwith your upper torso and do the following:
b) Center the guard in front of the booster burner brackets, flange down, wings back, then push it all the way
backandunderthe boosterburnerbrackets.
c) Reach over the guard, slip the throat of the booster burner over the gas nozzle, then lower it and insert the
two burner ends into thelocating slots of the boosterburnerbrackets and push them all thewaydown.
A) Normal factory connections are made for 120 VoltsAC, 60 Hz operation in USAand Canada. For use in
Europe,theconnectionsaremadefor230VoltsAC, 50 Hz operation.
b) The appliance, when installed, must be electrically grounded in accordance with local codes and/or the
latest edition of the National Electric Code /NFPA 70 in USA (Canadian Electric Code CSA C22.2 in
Canada).
c) 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.
ANSL

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d) The hot surface ignition system, all related switches, indicator light and fuse, are all connected through
the 6 ft (1830 mm) power supply cord. The power supply cord must be plugged into a properly grounded
three-prongreceptacle.
e) A wiring diagram may be found behind the service panel on the left side of the unit and also in this
manual.
f) The ovens should not be installed on the same line with space heaters, boilers or other gas equipment
withhighintermittentdemand.
g) Use a pipe joint compound that is resistant to the action of liquefied petroleum gases when making gas
connections.
h) For Propane gas, use a least½ pipeor tubingwith a 5/8 inside diameter. For Naturalgas, use ¾ pipe.
i) 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).
j) The appliance and its shut-off valve must be disconnected from the gas supply piping system during any
pressure testing of that systemat test pressures in excess of ½ psig (3.45 kpa).
k) The gas pressure regulators are part of the combination valves and are adjusted to yield a pressure of
3.5 water column (9 mbar) for Natural Gas. If the oven has been ordered for use on Propane Gas, the
pressure regulators in the combination valves are preset at the factor to yield a pressure of 10 water
column(25mbar).
l) Aseparate shut-off valve for each oven must be provided. It should be as close as possible to the place
where the gas line enters theoven. It must be located whereit is easily and quickly accessible.
m) When stacking with anothertype of oven, two (2) 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 made expressly for this purpose. Do not use matches, candles or a
flame etc. to check leaks sincethese methods are extremely dangerous.
The purpose of the safety pilot system is to lock the gas supply to the burner at the combination valve, if for
any reason the pilot burner is not lit. The pilot should be re-lighted by following the steps given below.
However, in normal service, the pilot flame stays lit indefinitely, day and night, including weekends. This
prolongs the life of the safetyvalve.
Do not cut or remove the groundprong from the plug.
7. SAFETYPILOT OPERATION:
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
safetypilotvalveandinto the burner system.
A) Partially depress and turn the gas cock dial to the OFFposition.
b) Wait for fiveminutes to allow gas, which may have accumulatedin the burner compartment,to escape.
c) Turn gas cock dial to PILOT position.
d) Depressgascockdial.
e) With a match or igniter light pilot burner. Hold gas cock dial in pressed position for
about 1/2 minute and then release it. The Pilot Burner flame should now remain lit.If Pilot Burner fails to
ignite or does not remain lit, repeatsteps (a) thru e).
f) Flip toggle switch to the ON (I) position.The amber indicator lamp will light up and
the igniter will be energized and start to glow. Hold gas cock dial in pressed position for about 2-3 minutes
and then release it. The Pilot Burner flame should now remain lit. If Pilot Burner fails to ignite or does not
remain lit, repeat steps (a) thru (d) and (f).
The built-in igniter is for convenience of lighting only and not necessary for the booster burner
operation. In case of power failure, or if the igniter will not light the pilot flame, the pilot flame can also be lit
with a long hand-heldigniteror witha long,lit taper.
It is important to have the correct Pilot Burner Flame size as shown in (Sketch J). If necessary, adjust the
Pilot Burner Flame by turning the Pilot Adjustment Screw (see Sketch K) clockwise to reduce or counter-
clockwise to increase.
A. PILOTBURNERLIGHTINGPROCEDURE:
For Main Burner:
For Booster Burner:
Note:
B. PILOTBURNERFLAMEADJUSTMENT:

Sketch K
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Sketch J
8. BURNEROPERATION:
A. MAINBURNER:
B. BOOSTERBURNER:
Do not turn on the booster burner until the oven is well pre-heated and the pre-set temperature has
been reached. The ovenhas to be hot in order to draw fresh air in to the booster burner.
After the pilot burner is ignited, when heat is desired, turn gas cock dial to the 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.
After the pilot burner is ignited, when the booster burner flame is desired, turn gas cock dial to the ON
position.The booster burner is set to have a yellow flickeringflame, but should not soot.
Should the Burners 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 burners come back on, or they
fluctuate as other gas appliances are turned on and off. That would indicate an overload of the gas supply
lines or a faulty gas pressure regulator. Contact an authorized Service Agency or your local Gas Supply
Company.
Correct Flame
3/8”- 1/2”
TH
TP TH
TP
VENT
ON OFF
FF
PILOT
P
I
L
O
T
650
600
550
500
450
400
350
300
IN
Pilot
Feed
Gas
Cock
Dial
Pressure
Regulator
Pilot
Adjust
Screw
Thermostat

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C. AERATION and BY-PASS FLAMEADJUSTMENT:
9. THERMOSTAT CALIBRATION:
10. FLAMEDIVERTERS:
Immediately contact an authorized Service Agency or your local
GasSupplyCompany.
1. LIGHTINGPROCEDURE:
2. BREAKINGIN:
3. BAKING:
.
Flame and air mixer adjustments for the Main Burner and the Booster Burner, and the By-Pass Flame
adjustment for the Main Burner are all done at the factory. These adjustments are sealed before the oven
leaves the factory. Contact an authorized ServiceAgency if you need help.
No attempt should be made to calibrate the thermostat because it is accurately calibrated and sealed by the
manufacturer. Contact an authorizedServiceAgency if youneedhelp.
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
themas necessary.
If gas odor is detected at any time, immediatelyshut off the gas supply valve to the oven. Do not permit any
open flames in the area of the oven.
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 fumesmay cause nausea or dizziness.
a) Light the Main Burner following the instructionsin Section 7Aof the InstallationInstructions.
b) KeepthePush/PullSlidesfullyopen.
A break-in period, after installing a new oven, is important to allow the deck and the insulation to dry out.
Baking in the oven beforea break-inperiod will result in poor performance. For breaking in:
a) Allow the oven to warm to 300 F (150 C) for 5 hours or at least until 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
on all of the sheet metal.
b) Set the thermostat at least 50 F (30 C) lower than your baking temperature.
c) Pre-heat the oven for 1 to 1 ½ hours before use.
d) After this pre-heating, raisethe temperature to your baking temperature.
e) Light the Booster Burner following the instructionsin Section 7B of the InstallationInstructions.
f) Experiment baking until you get the feel of the oven andthe speed of the bake.
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 it down and keep it. Consistency is the key to repeat business
Deck baking refers to placing the pizza directly on the deck to bake. Generally, it is a thin product that
requires a high baking temperatureof at least 550 F (290 C).
Screen baking refers to placingthe pizza on a screen to bake. The screen keeps the pizza off the deck. The

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4. RECOMMENDEDOPERATINGPROCEDURE
Pre-heating:
Baking:
When slow or idling, open the Push/Pull slides fully and set the thermostat at least 50 F (30 C) lower
than your baking temperature in order to prevent the bake deck from getting too hot.
5. HELPFULHINTS:
TURN THE THERMOSTAT UP
Dark color Pans and Screens transfer heat better than light colored aluminum Pans or Screens. All
PansandScreensmustbeseasonedbeforeuse.
THISAPPLIANCEMUSTBESERVICED ONLYBYANAUTHORIZEDSERVICEAGENT
Disconnect the powersupply before cleaning or servicing the oven.
1. STAINLESS STEELSURFACES:
NOTE: Apply stainless steel cleaner only when the oven is cold. Always rub with the grains while
applyinglightpressure.
It is very important that at the end of each day's operation, the gas cock dial to the Main Burners is turned
back to the Pilot position and that the Booster Burnerswitch is flipped to the OFF (O) position,leaving only
thePilot Burneron overnight.KeepthePizzaPush/Pullslidesfullyopen.
a) Turn the gas cock dial to the main burner to the ONposition.
b) Pre-heat the oven for 1 to 1 ½ hours at 50 F (30 C) lower than your baking temperature with Push/Pull
slidesfullyopen.
a) After pre-heating, raise thethermostat setting to your baking temperature.
b) LighttheBoosterBurnerandstartbaking.
c) 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.
a) An instructions plate is attached behind the damper knobs indicating how to set the oven for more top or
more bottom heat. Opening the slides allows more heat to enter the baking chamber from the combustion /
burner compartment. Closing the slides keeps more heat in the combustion / burner compartment,thereby
makingthebakedeckhotter.
b) If the oven is up to bake temperature but has not been used for a while, there is a tendency for the decks
to get very hot. In this condition,when you put in one pizza, so that the main
burner flame is at its fullest, providing the extra heat needed to balance the high bottom heat. The
thermostat should be turned down back to the normal setting,as soon as that pizza is baked.
c) Frequently scrape and brush off decks to remove burnt residue which can cause an off-flavour and an
increase in the bake time.
d) Heavily topped pizza or pan pizza requires lower bake temperatures and longer bake times as
compared to regular thin pizza withlight toppings.
e) Bubbles in fresh dough indicate an under-proofed or cold product. Allow the dough balls to proof to
double in size and warm to roomtemperature 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 to that of your product.
Bakers Pride ovens are designed to be as maintenance-free as possible. Regular and thorough cleaning
will help to keep the ovens operating properly. However, if service is required, contact an Authorized
ServiceAgency or your Dealer.
a) Deposits of baked-on splatter and grease, or discoloration, may be removed with the stainless cleaner
sample supplied or by using any commercial cleaner recommended for stainless steel. Bakers Pride offers
a stainlesssteel cleaner expressly made for this purpose.RINSE WELL.
b) Apply a thin coat of oil to protectand enhance the finish.
oo
oo
III. CLEANING and MAINTENANCE

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2. PAINTED SURFACES:
3. DOORMECHANISM:
Do not apply grease to spring lever shoulder bolt, spring roller or the door rod and the door pin.
They have self-lubricatinginserts that will be damaged when lubricated.
4. FLUEVENT:
5. OVENINTERIOR:
A. BAKINGCHAMBER Do not use oven
cleaners, caustic solutions or mechanical means as this will damage the interior aluminized
surfaces. Use caution when cleaning around the booster burner so as not to damage the ceramic
igniter.
B. BAKEDECKS:
C. BURNERCOMPARTMENT:
a) Washingwith mild soap and water solution is usually adequateto keep the outside clean.
b) Apply a thin coat of oil to protectand enhance the finish.
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.
The Ventilation System must be inspectedevery six months and maintained clean and free of obstructions.
Clean the oven interior only when the oven is cold. Use only the detergent solutions and cleaners that meet
thenationaland/orlocalcodes.
:
Clean the ceiling and the walls of the baking chamberwith a mild soap and watersolution.
Thebakedecksare heavyand fragile and they should be handled carefully.
The bake decks should be cleaned by using a long-handled scraper and a stiff wire brush. At the end of
each day, turn the thermostat upto its maximumsetting and let the oven sitat that temperature for at least½
hour. This will burn off the food spilled onto the bake decks during the day's production and turn it into ash.
This ash can be brushed off the next morning before turning the oven on. The bake decks should also be
scraped and brushed during the day to help keep them clean. To remove excessive crumbs or carbon, the
bake decks and the oven cavity may be vacuumed when the oven is cold. Do not use water or other liquids
on the bake decks as this may cause them to crack. After long use, heavily soiled bake decks may be
cleaned by turning them over, after they have been scraped down and brushed off. This will eventually burn
off the heavilysoiled side of the baking decks. This procedure may be repeated as needed.
Vacuum out any carbon or residue in the burner compartment and all around the bottom door. The holes
and louvers on the outer surfacesof the oven mustbe kept free of obstructionsto allow free movementof air
for proper combustionand cooling of the controls.

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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
BAKERS
PRIDE
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