Bakers Pride PX-14 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 WebAddress
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
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.
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 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.
11/00 Form #U4008A
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INDEX
INSTALLATION INSTRUCTIONS
SECTION ITEM PAGE
1 Location 3
2 Electrical Connections 3
3 Requirements for Installation 3
4 Initial Start Up 4
OPERATING INSTRUCTIONS
SECTION ITEM PAGE
1 General Baking 5
2 General Baking Tips 5
3 Special Features 6
4 Cleaning 6
5 Service and Trouble Shooting 7
6 Installation of Decks 7
7 Wiring Diagrams 8-12
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INSTALLATION INSTRUCTIONS
Minimum Clearance for Installation
From combustible or non-combustible construction:
Right side, Left side and Back: 3” (76mm)
!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.
!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.
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.
!REQUIREMENTS FOR INSTALLATION
For portable units (Model PX-14 and PX-16) there are no special requirements.
For shipping purposes the 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.
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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.
!Using the proper lifting equipment, move the unit to its final location.
!Adjust the bottom portion of legs to make level.
!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.
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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.
!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.
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.
!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.
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