BKI SRR User manual

CS-TM-001.04 Revised 5-Mar-14
Rotisserie Oven
MODEL SRR
Service Manual
Tem pe r a t ur e
Smo er
Pow e r

CS-TM-001.04 Revised 5-Mar-14
BKI LIMITED WARRANTY
2812 Grandview Dr. • Simpsonville, SC 29680 • USA
(864 963-3471 • Toll Free: (800 927-6887 • Fax: [phone]
WHAT IS COVERED This warranty covers defects in material and wor manship under normal use, and applies only to the original
purchaser providing that:
អ T he equipment has not been accidentally or intentionally damaged, altered or misused;
អ The equipment is properly installed, adjusted, operated and maintained in accordance with national and local
codes, and in accordance with the installation and operating instructions provided with this product.
អ The serial number rating plate affixed to the equipment has not been defaced or removed.
WHO IS COVERED This warranty is extended to the original purchaser and applies only to equipment purchased for use in the
U.S.A.
COVERAGE PERIOD អ Warranty claims must be received in writing by BKI within one (1) year from date of installation or within
one (1) year and three (3) months from data of shipment from the factory, whichever comes first.
អ COB Models: One (1) Year limited parts and labor.
អ COM Models: Two (2) Year limited parts and labor. COM convection ovens also have a two (2) year door
warranty.
អ CO1 Models: Two (2) Year limited parts and labor. Five (5) Year limited door warranty.
អ BevLes Products: Two (2) Year limited parts and labor.
អ Warranty period begins the date of dealer invoice to customer or ninety (90) days after shipment date
from BKI, whichever comes first.
WARRANTY COVERAGE This warranty covers on-site labor, parts and reasonable travel time and travel e xpenses of the authorized
service
representative up to (100) miles round trip and (2) hours travel time and performed during regular,
wee day business hours.
EXCEPTIONS Any exceptions must be pre-approved in advance and in writing by BKI. The extended door warranty on convection
ovens years 3 through 5 is a parts only warranty and does not include labor, travel, mileage or any other charges.
EXCLUSIONS អ Negligence or acts of God,
អ Thermostat calibrations after (30) days from equipment installation date,
អ Air and g as adjustments,
អ Light bulbs,
អ Glass doors and door adjustments,
អ Fuses,
អ Adjustments to burner flames and cleaning of pilot burners,
អ Tightening of screws or fasteners,
អ Failures caused by erratic voltages or gas suppliers,
អ Unauthorized repair by anyone other than a BKI F actory Authorized Service Center,
អ Damage in shipment,
អ Alteration, misuse or improper installation,
អ Thermostats and safety valves with bro en capillary tubes,
អ Freight – other than normal UPS charges,
អ Ordinary wear and tear,
អ Failure to follow installation and/or operating instructions,
អ Events beyond control of the company.
INSTALLATION Leveling, as well as proper installation and chec out of all new equipment - per appropriate installation and use
materials – is t
he responsibility of the dealer or installer, not the manufacturer.
REPLACEMENT PARTS BKI genuine Factory OEM parts receive a (90) day materials warranty effective from the date of installation by a
BKI F
actory Authorized Service Center.
Warranty
is in lieu of all other warranties, expressed or implied, and all other obligations or liabilities on the
manufacturer’s part. BKI shall in no event be liable for any special, indirect or consequential damages, or in
any
event for damages in excess of the purchase price of the unit. The repair or replacement of proven
defective parts shall constitute a fulfillment of all obligations under the terms of this warranty.

SRR Rotisserie Oven Table of Contents
1
Table of Contents
Table of Contents ......................................................................................................................................................... 1
Introduction .................................................................................................................................................................. 2
Safety Precautions .................................................................................................................................................... 2
Safety Signs and Messages .................................................................................................................................. 2
Specific Precautions .............................................................................................................................................. 3
Safe Wor Practices .............................................................................................................................................. 3
Safety Labels ......................................................................................................................................................... 5
Health And Sanitation Practices ................................................................................................................................ 5
Health And Sanitation Practices ................................................................................................................................ 6
Food Handling ....................................................................................................................................................... 6
Storage of Raw Meats ........................................................................................................................................... 6
Coding Coo ed Foods .......................................................................................................................................... 6
Storage of Prepared Foods ................................................................................................................................... 6
Operation ...................................................................................................................................................................... 7
Controls and Indicators .............................................................................................................................................. 7
Hardware Controls ................................................................................................................................................ 7
Push Button Control Programming ....................................................................................................................... 8
Coo ing ................................................................................................................................................................. 9
Viewing Actual and Set Temperatures .................................................................................................................. 9
Preparing and Loading Chic ens ............................................................................................................................ 10
Trussing Chic ens ............................................................................................................................................... 10
V-Spits ................................................................................................................................................................. 11
Meat For s .......................................................................................................................................................... 12
Bas ets ................................................................................................................................................................ 12
Optional Wood Smo er ........................................................................................................................................... 13
Installation .................................................................................................................................................................. 14
Unpac ing and Handling ......................................................................................................................................... 14
Location and Clearance ........................................................................................................................................... 14
Extraction ................................................................................................................................................................. 14
Wiring ....................................................................................................................................................................... 14
General Guidelines.............................................................................................................................................. 14
Guidelines for European FoodService Equipment .............................................................................................. 18
Operating ................................................................................................................................................................. 18
Safety Cut-Out ..................................................................................................................................................... 18
Maintenance ............................................................................................................................................................... 19
Scheduled Maintenance .......................................................................................................................................... 19
Oven Cleaning (Daily) ......................................................................................................................................... 19
Troubleshooting ....................................................................................................................................................... 21
Accessories ................................................................................................................................................................ 22
Parts Lists ................................................................................................................................................................... 23
General Parts........................................................................................................................................................... 23
Control Panel ........................................................................................................................................................... 25
Control Plate, Push Button Control ......................................................................................................................... 26
Control Plate, Rotary Dial Control ........................................................................................................................... 27
Passive Shaft ........................................................................................................................................................... 28
Inner Doors .............................................................................................................................................................. 29
Outer Doors ............................................................................................................................................................. 30
Rotor Assemblies .................................................................................................................................................... 32
Wood Smo er (Optional) ......................................................................................................................................... 33
Wiring Diagrams ........................................................................................................................................................ 34
Notes ........................................................................................................................................................................... 40

SRR Rotisserie Oven Introduction
2
Introduction
Your BKI SRR is a thermostatically controlled rotisserie oven. It utilizes a revolving mechanism and heating elements that ensure
even product coo ing. A coo time and temperature control and switches are provided to allow for quic setup and operation.
Removable components allow for easy maintenance and cleaning.
The BKI name on this unit represents the finest in engineering, manufacturing and quality. It has been designed to use commercial-
grade materials and manufactured by employees focused on quality standards. Attention to the operating instructions regarding
proper installation, operation, and maintenance will result in long lasting dependability to ensure the highest profitable return on your
investment.
PLEASE READ THIS ENTIRE MANUAL BEFORE OPERATING THE UNIT. If you have any
questions, please contact your BKI Distributor. If they are unable to answer your questions, phone
the applicable BKI Technical Services Department:
BKI North America: [phone]
BKI Europe: (44) 0870 9904242
Safety Precautions
Always follow recommended safety precautions listed in this manual. Below is the safety alert symbol. When you see this symbol on
your equipment, be alert to the potential for personal injury or property damage.
Safety Signs and Messages
The following Safety signs and messages are placed in this manual to provide instructions and identify specific areas where
potential hazards exist and special precautions should be ta en. Know and understand the meaning of these instructions, signs,
and messages. Damage to the equipment, death or serious injury to you or other persons may result if these messages are not
followed.
This message indicates an imminently hazardous situation which, if not avoided, will result in death
or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided, could result in
death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided, may result in minor
or moderate injury. It may also be used to alert against unsafe practices.
This message is used when special information, instructions or identification are required relating
to procedures, equipment, tools, capacities and other special data.

SRR Rotisserie Oven Introduction
3
Specific Precautions
Equipotential Ground Plane
When a high current flows through a conductor, differences in potential appear between the
conductor and nearby metallic surfaces near the equipment. As a result, spar s may be
produced between the equipment and surrounding metal surfaces. These spar s could
cause serious injury, damage, or fire.
BKI provides an Equipotential ground terminal for the connection of a bonding conductor
after the installation of the equipment per lEC60417-1. This terminal is located on the drive
side of the oven base and is mar ed with this symbol.
Full Disconnection
for IEC / CE Regulations
In accordance with Local and/or National wiring codes, the installer must provide a means
of full disconnection for overvoltage Category III conditions. An IEC approved cord and
plug combination will meet this requirement.
Units not provided with a cord and plug, do not meet this requirement. In accordance with
Local and/or National wiring codes, the installer must provide the means of full
disconnection.
Safe Work Practices
Wear Safe Clothing Appropriate To Your Job
Always wear your insulated mitts when handling hot oven parts or touching any hot
metal surface. If you lose or damage your mitts, you can buy new ones at your local
restaurant equipment supply store or from your local BKI Distributor.
Always wear non-s id shoes when wor ing around the oven or any other equipment.
Never wear loose clothing such as nec ties or scarves while operating this equipment.
Keep loose hair tied bac or in a hair net while operating this equipment.
Always wear appropriate personal protection equipment during the cleaning process
to guard against possible injury.
WARNING
–
DANGEROUS VOL
TAGE
This equipment uses high voltage. Serious injury can occur if you or any untrained or
unauthorized person installs, services, or repairs this equipment. Always Use an
Authorized Service agent to Service Your Equipment.

SRR Rotisserie Oven Introduction
4
Kee
p this manual with the Equipment
This manual is an important part of your equipment. Always eep it near for easy
access. If you need to replace this manual, phone the applicable BKI Technical
Services Department:
BKI North America: [phone]
BKI Europe: (44) 0870 9904242
Protect Children
Keep children away from this equipment. Children may not understand that this
equipment is dangerous for them and others.
NEVER allow children to play near or operate your equipment.
Keep Safety Labels Clean
and in Good Condition
Do not remove or cover any safety labels on your equipment. Keep all safety labels
clean and in good condition. Replace any damaged or missing safety labels. Refer to
the Safety Labels section for illustration and location of safety labels on this unit. If you
need a new safety label, obtain the number of the specific label illustrated on page 5,
then phone the applicable BKI Technical Services Department:
BKI North America: [phone]
BKI Europe: (44) 0870 9904242
Be Prepared for Emergencies
Be prepared for fires, injuries, or other emergencies.
Keep a first aid it and a fire extinguisher near the equipment. You must use a 40-
pound Type BC fire extinguisher and eep it within 25 feet of your equipment.
Keep emergency numbers for doctors, ambulance services, hospitals, and the fire
department near your telephone.
Know your responsibilities as an Employer
• Ma e certain your employees now how to operate the equipment.
• Ma e certain your employees are aware of the safety precautions on the
equipment and in this manual.
• Ma e certain that you have thoroughly trained your employees about operating the
equipment safely.
• Ma e certain the equipment is in proper wor ing condition. If you ma e
unauthorized modifications to the equipment, you will reduce the function and
safety of the equipment.

SRR Rotisserie Oven Introduction
5
Te m p e ra t ure
Smo er
Po w er
Safety Labels

SRR Rotisserie Oven Introduction
6
Health And Sanitation Practices
BKI Rotisserie Ovens are engineered and manufactured to comply with all health regulations and certified to the latest NSF
standards. You must operate the equipment properly, using only quality products and use meat thermometers to insure meats are
thoroughly coo ed.
Food Handling
• Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.
• Clean and sanitize all utensils and surfaces that have been in contact with raw products. Clean and sanitize the meat for s
or bas ets between coo ing.
• Never place coo ed meats on the same surfaces used to prepare raw meats, unless the area has been thoroughly
cleaned and sanitized.
Storage of Raw Meats
• Designate an area or shelf strictly for the storage of all raw meats to be used in the rotisserie.
• Raw product must always be stored at temperatures below 38° F (3° C.).
• Never store or mix raw foods above coo ed foods, as this is a health hazard. The drippings from raw foods contaminate
coo ed or processed foods.
• All chic en and chic en parts to be stored overnight must be thoroughly iced down and refrigerated.
Coding Cooked Foods
All products coo ed during the day should be sold the same day. Follow your company’s procedures for the handling of any leftover
product.
Storage of Prepared Foods
• Cold foods should be ept at or below 38° F (3° C.).
• Hot foods must be maintained to meet local health codes, usually a minimum 145° F (63° C.).

SRR Rotisserie Oven Operation
7
Operation
Controls and Indicators
1 2 3 4
Power
Smo er
1
2
3
4
5
Te mpe ra ture
Smo er
Pow er
6
7
PUSH BUTTON CONTROLS ROTARY DIAL CONTROLS
Hardware Controls
Item #
Description
Function
1 Rotor Switch Depressing the switch allows the operator to “jog” the rotor position when the door is
open. Releasing the switch stops the rotor.
2 Wood Smo er Switch
(Optional)
If installed, turns power on or off to the optional wood smo er heater. When placed
in the on position the wood smo er heats to generate smo e when presoa ed wood
is placed in the smo er cup. When placed in the off position, power is removed from
the wood smo er heater.
3 Main Power Isolator
Light
This light illuminates to indicate that power is being applied to the oven from the Main
Power Isolator (Circuit Brea er).
4 Main Power Switch Turns power on or off to the entire unit. When placed in the on position, the controller
is powered, lights illuminate and the rotor motor engages (if the door(s) is closed).
When placed in the off position, power is removed from the entire unit.
5 Timer & Temperature
Controller
Used for operation of the oven. Adjustable temperature control maintains oven cavity
at programmed temperature. 4 adjustable timers turn off the heat and signal when
coo time has elapsed.
6 Thermostat Adjustable Thermostat maintains oven cavity at the set temperature. Rotate nob
until indicator aligns with the desired oven temperature.
7 Timer, 120 minute Rotate nob until indicator aligns with desired coo time. Timer starts automatically.
When set time as elapsed an audible alarm sounds until the nob is rotated counter
cloc wise to the off position.

SRR Rotisserie Oven Operation
8
Push Button Control Programming
Timer Programming
1 2 3 4
Alarm Cancel
Key
Temperature
Display Key
Timer Key 1
& DOWN Key
Display
Timer
Key 2
Timer
Key 3
Timer Key 4
& UP Key
Timer LED's Timer LED's
To enter timer programming, press and hold the Alarm Cancel Key for 3 seconds. “Prog” will appear in the Display. NOTE:
Programming mode will exit automatically if no eys are pressed within 2 minutes.
Press the Timer Key 1 thru 4) corresponding to the independent selected timer. NOTE: The Display will alternate between “ti-z”
and either “xx:xx” or “xHxx”. NOTE: “xx:xx” is displayed if the time value is less than one hour and “xHxx” is displayed if the time
value is one hour or more. Where “z” is the Timer Key number and “x” is the time value.
Adjust the time up or down using the DOWN key 1) or UP key 4) Keys. The longer the button is held, the faster the time will
scroll.
Once the desired time is reached, press the Alarm Cancel Key to accept the time. NOTE: The Display will now alternate between
“PrEx and either “xx:xx” or “xHxx”. NOTE: “xx:xx” is displayed if the time value is less than one hour and “xHxx” is displayed if the
time value is one hour or more. Where “PrE” is the pre-alarm and “x” is the time value.
If a pre-alarm is desired, use the DOWN key 1) or UP key 4) Keys to set the desired pre-alarm time. If no pre-alarm is desired
leave or set the time to :00.
Once the desired time is reached, press the Alarm Cancel Key to accept the time.
To program another timer, press the desired Timer Key and repeat the above procedure.
To exit programming mode, press the Alarm Cancel Key. The Display will go to idle mode.
To cancel a timer program, select the specific Timer Key 1 thru 4), after the time starts to count down, press the specific Timer
Key (1 thru 4 three times.

SRR Rotisserie Oven Operation
9
Temperature Programming
NOTE:
The SRR7 comes from the factory with a default temperature setting of 325°F. To change the setting, follow the steps outlined.
To enter temperature programming, press and hold the Temp Display Key for 3 seconds. “Prog” will appear in the display. NOTE:
Programming mode will exit automatically if no eys are pressed within 2 minutes.
Press either the DOWN key 1) or UP key 4) Key. The Display will show either “°F” or “°C” (degrees Fahrenheit or degrees
Celsius). Toggle between the temperature unit values by pressing the DOWN key 1) or UP key 4) Key.
Press the Temp Display Key to accept the value. NOTE: The Display will now alternate between “SEtt” and “XXXZ” where “SEtt”
stands for setting, “XXX” is the temperature and “Z” indicates the temperature unit of measure.
Adjust the temperature up or down using the DOWN key 1) or UP key 4) Keys. The longer the button is held, the faster the time
will scroll.
Once the desired temperature is reached, press the Temp Display Key to accept the time.
To exit programming mode, press the Temp Display Key. The display will go to idle mode.
Cooking
Turn the Power switch ON and allow the oven to preheat before loading product into the oven. During the preheat cycle, the
Display will show “Louu”. Once the preheat cycle is complete, the Display will show “rEdy”.
Load product into the oven and securely close the oven door.
Press the desired Timer Key 1 thru 4). The Timer LED above the selected Timer Key will flash and the Display will count down
the coo time from the programmed time.
After the specific timer function has completed, an audible alarm will sound. The Display and the specific Timer LED will blin and
the heating system will turn OFF. To de-activated the audible alarm, press the Alarm Cancel Key once.
Measure the internal temperature of the products to verify they are fully coo ed. If the products are fully coo ed, unload the oven.
NOTE: After de-activating the audible alarm, the Display and the specific Timer LED will still be blin ing and the heating system
will still be OFF. To activate the heating system, press the specific Timer Key 1 thru 4) once. The heating system will not be
under a timer control.
To stop a coo cycle press and hold the active Timer Key for 3 seconds.
Viewing Actual and Set Temperatures
To view the actual oven temperature, press the Temp Display Key once. NOTE: “AXXX” will be displayed where “XXX” is the
actual temperature in the units specified.
To view the programmed temperature, press the Temp Display Key a second time within 5 seconds. NOTE: “PXXX” will be
displayed where “XXX” is the actual temperature in the units specified.

SRR Rotisserie Oven Operation
10
Preparing and Loading Chickens
Trussing Chickens
It is recommended that whole chic ens be trussed before coo ing. Trussing holds the wings and legs of the chic en tightly against
the body. This improves the visual appeal of the chic ens while they are coo ing. In addition trussing eeps the chic en moist by
retaining more of the natural juices and helps prevent the wing tips from burning.
Using 6 ½” – 7” elastic ties, follow these simple steps to truss the chic ens.
1. Fold wing tips bac under the chic en.
2.
With the bac of the chic en up slip
the tie under the wings and pull bac .
3.
Pull and twist the tie over the bac of the
chic en to form an “X”. Ma e sure wing
tips are under tie.
4.
Turn the chic en over and pull the tie
over the ends of the legs.

SRR Rotisserie Oven Operation
11
V-Spits
Up to four (4) whole chic ens can be placed on a SRR-7 v-spit. Insert the single pin (pointed) end of the v-spit under the legs and
through the cavity of the trussed chic en as shown below. Orient the spit with the “V” toward the bac bone of the chic en. The legs
and thighs of the chic en should be on the same side of the v-spit as the breast.
Ma e sure the chic ens are evenly spaced on the v-spit. Do not place more than four chic ens on a v-spit. Chic ens that are
pushed tightly together on the v-spit will not brown properly during coo ing leaving “blonde” areas where the two chic ens were
touching.
The SRR-7 will hold up to 7 v-spits. When loading less than 7 spits, space the spits as evening as possible on the rotors.
Balancing the load on the rotors will extend the life of the rotor drive system. When loading only 2 or 3 spits DO NOT place them in
adjacent mounting locations on the rotors.
Load the first v-spit on the rotors as described below. Use the rotor jog button to advance the rotors while loading additional v-spits.
PASSIVE SIDE DRIVE SIDE
Ma e sure the rotor fits into
the slot in this v-spit pin
STEP 1
Insert single pin of v-spit
into center spit mounting
hole in passive
side rotor disc.
STEP 2
Insert double pins of v-spit
into outer spit mounting
holes in drive side
rotor disc.
STEP 3
Ma e sure spits are
level after installation.

SRR Rotisserie Oven Operation
12
Meat Forks
Up to five (5) chic ens can be placed on a SRR-7 meat for . Push the pointed end of the
meat for through the whole as shown at right. Insert one point just below the leg/thigh joint
and the other point through the chest.
The SRR-7 will hold up to 7 meat for s. When loading less than 7 meat for s, space the meat
for s as evening as possible on the rotors. Balancing the load on the rotors will extend the life
of the rotor drive system. When loading only 2 or 3 meat for s, DO NOT place them in
adjacent mounting locations on the rotors.
Load the first meat for on the rotors as described below. Use the rotor jog button to advance
the rotors while loading additional meat for s.
STEP 1
Insert pointed end of meat for
into outer spit mounting
holes in passive
side rotor disc.
PASSIVE SIDE DRIVE SIDE
Ma e sure the rotor fits into
the slot in this meat for rod.
STEP 2
Insert handle end of meat for
into outer spit mounting
holes in drive side
rotor disc.
STEP 3
Ma e sure spits are
level after installation.
Baskets
Bas ets allow a wide range of products to be coo ed in the SRR-7. In addition to whole chic ens, chic en pieces, ribs, roasts and
others cuts of meat can be coo s in the bas ets. When loading the bas ets ma e sure the items to be coo ed are not wider than
the bas et. If items overhang the sides of the bas ets they could catch on other bas ets or components inside of the oven causing
the items to spill out of the bas et and jam the rotor drive system.
STEP 1
Insert long pin of bas et
into large diameter
hole in passive
side rotor.
PASSIVE SIDE DRIVE SIDE
Ma e sure the rotor fits into
the slot in this bas et pin.
STEP 2
Insert short pin of bas et
into large diamemter
hole in drive side
rotor.
STEP 3
Ma e sure bas ets are
level after installation.
Bas ets insert into (6)
large diameter holes
in each rotor.
The SRR-7 will hold up to 6 bas ets. When loading less than 6 bas ets, space the bas ets as evening as possible on the rotors.
Balancing the load on the rotors will extend the life of the rotor drive system. When loading only 2 or 3 bas ets, DO NOT place
them in adjacent mounting locations on the rotors.
Load the first bas et on the rotors as described below. Use the rotor jog button to advance the rotors while loading additional meat
for s.

SRR Rotisserie Oven Operation
13
Optional Wood Smoker
The optional wood smo er gives the ability to coo products with an authentic smo ed barbque flavor. Any type of wood, hic ory,
mesquite, apple, etc., can be used in the smo er. It is recommended that wood chips, not chun s be used and that the wood be
soa ed in water prior to being used in the smo er.
A very flavoraful product can be produced with the wood
smo er coo ing a normal temperature and time, i.e. 325°F
[165°C] for 70 minutes. However, coo ing at a lower
temperature for a longer period of time will allow the product
to absorb more of the smo ing barbeque flavor.
The temperature of the wood smo er is preset at the factory.
The wood should smolder, not burn in the wood smo er.
Should the temperature need to be adjusted contact your
local BKI service agent.
Preheat the wood smo er before putting in wood chips. Turn
the wood smo er on at the same time the oven is turned on
to preheat.
Using metal tongs or another utensil place pre-soa ed wood
chips into the preheated smo er cup after product is loaded
in the oven.
Touching the wood smo er cup
surface could cause severe burns. Always use a metal
utensil to place wood chips into the smo er cup.
The amount of wood chips required depends on the product
coo time and the size of the wood chips. Additional wood
chips can be added to the smo er during the coo cycle as
required.
Smo e does not need to be generated during the entire coo cycle. After the surface temperature of the product being coo ed
reaches approximately 145°F [60°C] the product will not absorb the smo e flavor as readily. Smo e generated after this point will
have little effect on the flavor of the coo ed product.
Varying coo ing time, coo ing temperature and the amount of wood chips will effect the flavor of the coo ed product. Experience
with the rotisserie oven and wood smo er will allow you to create the perfect smo ed barbeque flavor in the products coo ed in the
oven.
WOOD
SMOKER
CUP
WOOD
SMOKER
ON / OFF
SWITCH

SRR Rotisserie Oven Installation
14
Installation
Serious injury, equipment damage or death could result if attempting to install this oven yourself.
Ensure that an authorized BKI service agent installs the oven.
Unpacking and Handling
It is the owners’ responsibility to file all freight claims with the delivering truc line. Inspect all cartons and crates for damage as soon
as they arrive. If damage to cartons or crates is found, or if a shortage is found, note this on the bill of lading (all copies) prior to
signing.
If damage is found when the equipment is opened, immediately call the delivering truc line and follow up the call with a written
report indicating concealed damage to your shipment. As for an immediate inspection of your concealed damage item. Pac aging
material MUST be retained to show the inspector from the truc line.
Remove all pac ing from the interior and exterior of the oven.
Location and Clearance
The oven must be mounted on a level surface capable of supporting the fully loaded oven. Refer to Chart 1 for oven weight.
Adequate clearance must be provided around the oven for safety, proper operation and ventilation. Refer to
Chart 1 for required minimum clearances. Note that these are minimum clearances. If the oven is to be permanently mounted near
other immovable objects additional clearance must be provided for connection and service of the oven on both sides.
All ventilation slots must be ept free from obstruction.
Extraction
Extraction is not a specific requirement for this type of equipment without the wood smo er option. Certain conditions, e.g.
installation in a confined space, temperature controlled environment, continuous use or high volume production coo ing may require
the need for extra ventilation or extraction. Consult your local ventilation/extraction air conditioning company or contact the technical
services department at BKI.
Ovens equipped with the optional wood smo er will require extraction. Consult your local ventilation/extraction air conditioning
company.
Wiring
Electrocution, equipment failure or property damage could result if an unlicensed electrician
performs the electrical installation. Ensure that a licensed electrician perform the electrical
installation in accordance with applicable local and national codes.
General Guidelines
• In the absence of local codes refer to the latest edition of one of the following:
• National Electrical Code, ANSI/NFPA 70-20XX (USA) which can be obtained from:
The National Fire Protection Association
Batterymarch Par
Quincy, MA 02269
• I.E.E. Wiring Regulations (Europe)
• Verify that the power supply conforms to the electrical rating listed on the oven data plate.
• Ensure that the equipment is grounded (earthed).

SRR Rotisserie Oven Installation
15
Chart 1. Location and Clearance
SRR-7
4215
16 in.
[1091 mm]
37 1
16 in.
[941 mm]
31 1
16 in.
[789 mm]
403
4 in.
[1035 mm]
301
8 in.
[765 mm]
331
8 in.
[841 mm]
401
2 in.
[1029 mm]
2911
16 in.
[754 mm]
Tem p e ra tu r e
Smo er
Powe r
Required clearances
:
Left: 2 in. [50 mm]
Right: 20 in. [500 mm] for service access
Bac : 2 in. [50 mm]
Front: 36 in. [914 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: 6 in. [255 mm] for air flow
Dimensions
:
Height: 37 1/16 in. [941 mm]
Width: 40 1/2 in. [1029 mm]
Depth: 31 1/16 in. [789 mm]
Weight: 340 lb. [154 g]
Crated Dimensions
:
Height: 47 in. [1194 mm]
Width: 45 in. [1143 mm]
Depth: 42 in. [1067 mm]
Volume: 49.6 cu. ft. [1.41 m
3
]
Weight: 400 lb. [181 g]
Electrical:
Volts Phase Watts Amps Wires
208 1 8132 39.1 2+G
240 1 8976 37.4 2+G
208 3 8132 23.0 3+G
240 3 8976 22.2 3+G
230/400 3 8250 12.6 3+E+G

SRR Rotisserie Oven Installation
16
SRR-14
31 1
16 in.
[789 mm]
401
2 in.
[1029 mm]
2911
16 in.
[754 mm]
403
4 in.
[1035 mm] 301
8 in.
[765 mm]
78 in.
[1982 mm]
4 in.
[101 mm]
331
8 in.
[841 mm]
Temp e ra tu r e
Smo er
Pow er
Temp e ra tu r e
Smo er
Pow er
SRR-5
Required clearances
:
Left: 2 in. [50 mm]
Right: 20 in. [500 mm] for service access
Bac : 2 in. [50 mm]
Front: 36 in. [914 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: 4 in. [101 mm] for air flow
Dimensions
:
Height: 78 in. [1982 mm]
Width: 40 1/2 in. [1029 mm]
Depth: 31 1/16 in. [789 mm]
Weight: 680 lb. [308 g]
Crated Dimension
s
:
Height: 88 in. [2235 mm]
Width: 45 in. [1143 mm]
Depth: 401/2 in. [1029 mm]
Volume: 92.8 cu. ft. [2.64 m
3
]
Weight: 750 lb. [340 g]
Electrical:
Volts Phase Watts Amps Wires
208 1 8132 39.1 2+G
240 1 8976 37.4 2+G
208 3 8132 23.0 3+G
240 3 8976 22.2 3+G
230/400 3 16500 25.2 3+E+G
Electrical specifications are for each oven cavity.

SRR Rotisserie Oven Installation
17
3615
16 in.
[939 mm]
31 1
16 in.
[789 mm]
25 1
16 in.
[636 mm]
36 in.
[914 mm]
241
8 in.
[613 mm]
283
8 in.
[720 mm]
353
4 in.
[908 mm]
2311
16 in.
[602 mm]
Tem pe ra tu r e
Smo er
Pow er
SRR-5
Required clearances
:
Left: 2 in. [50 mm]
Right: 20 in. [500 mm] for service access
Bac : 2 in. [50 mm]
Front: 31 in. [787 mm] for door opening
Top: 6 in. [255 mm] for air flow
Bottom: 6 in. [255 mm] for air flow
Dimensions
:
Height: 31 1/16 in. [941 mm]
Width: 35 3/4 in. [1029 mm]
Depth: 25 1/16 in. [789 mm]
Weight: 260 lb. [118 g]
Crated Dimensions
:
Height: 41 in. [1194 mm]
Width: 40 in. [1143 mm]
Depth: 36 in. [1067 mm]
Volume: 34.2 cu. ft. [0.97 m
3
]
Weight: 320 lb. [145 g]
Electrical:
Volts Phase Watts Amps Wires
208 1 4987 24.0 2+G
240 1 5508 23.0 2+G
208 3 4987 14.1 3+G
240 3 5508 13.6 3+G
230/400 3 5070 7.8 3+E+G

SRR Rotisserie Oven Installation
18
Guidelines for European FoodService Equipment
Note: - A method of disconnection from the main supply having a contact separation of least 3mm in all poles must be
incorporated in the fixed wiring.
• It is recommended that an R.C.D. with a 30ma trip and contact rating be specified to suit the equipment current and
installed adjacent to the equipment.
• Type C/ 3 circuit brea ers or appropriate rated fuses are recommended for installation at the supply end.
Note: Surge currents are present when this equipment is switched “ON” from cold.
• Industrial plugs and soc ets must comply with BS 4343/EN60309 (IEC309.2/CEE17).
Supply Cable Connection
• It is recommended that the power supply cable shall be an oil resistance sheathed flexible cable to BS 6007 (code
designation HO7 RN-F).
• It is required that the power supply cable connection to the equipment terminal bloc and the earth conductor be made of
at least 50mm longer than the length of the live (L) and neutral (N) conductors so that if the supply cable is strained, the
earth conductor is the last to become disconnected.
• To gain access to the control panel and terminal bloc connection, remove the 4-side panel securing screws on the drive
side of the oven.
• The main terminal bloc is toward the bottom right hand side of the control box. Cable entry is provided through the base of
the oven.
• Refer to the equipment wiring diagram for the correct connection.
Operating
Please read the operating instructions thoroughly and ensure all pac aging has been removed before switching main power ‘ON’.
IMPORTANT: Ensure the equipment operator is nowledgeable of the wor ing parameters and the dangers of incorrect operation.
Safety Cut-Out
For added safety all SRR ovens have a built in thermal cut-out to protect against over-heating through component failure or
incorrect use. If for any reason the thermal cut-out operates, the oven will automatically shut down, The operator should turn main
power switch ‘OFF’ and remove power from the main brea er box via brea er switch.
NOTE: The thermal cut-out will not re-set automatically.
The oven must not be re-used until a qualified electrician or BKI service agent has chec ed the oven for damage.