Blodgett HV-100EM Guide

HV-100EM
CONVECTION OVEN WITH MOISTURE
INSTALLATION - OPERATION - MAINTENANCE
NSN: 7310-01-600-5659
APL: 43A090038
BLODGETT OVEN COMPANY
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone: [phone] Fax: [phone]
PN 51702 Rev L (4/14)
© 2014 - G.S. Blodgett Corporation

Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by

TABLE OF CONTENTS
INSTALLATION
Oven Description and Specications ....................................... 2
Utility Connections - Standards and Codes ................................. 3
Oven Location and Shipping.............................................. 4
Ventilation ............................................................... 5
Oven Assembly
Possible Leg Bolting Patterns ......................................... 6
Leg Attachment ...................................................... 7
Oven Stacking ....................................................... 8
Utility Connections ................................................... 8
Supply Water and Plumbing.............................................. 10
Electrical Supply ....................................................... 11
OPERATION
MenuSelect Control
Control Description .................................................. 12
Oven Startup ....................................................... 13
Manual Cooking..................................................... 13
Programmed Cooking ............................................... 13
Probe Cooking ...................................................... 13
During Any Cook Cycle .............................................. 14
At the End of Any Cook Cycle ........................................ 14
Oven Shutdown ..................................................... 14
Product Programming ............................................... 15
Using the USB Port.................................................. 16
Manager Programming .............................................. 17
MAINTENANCE
Spray Bottle Operating Procedure........................................ 18
Cleaning and Preventive Maintenance.................................... 19
Replacement Parts ..................................................... 21
Second Level Programming.............................................. 29
Troubleshooting......................................................... 30
Sequence of Operation .................................................. 32
Component Resistance Readings ........................................ 34
Probe Ohms Chart ...................................................... 34
Wiring Diagrams ........................................................ 35
IMPORTANT
WARNING: Improper installa-
tion, adjustment, alternation,
service or maintenance can
cause property damage, in-
jury or death. Read the instl-
lation, operation and mainte-
nance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liq-
uids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the prop-
er installation, use, and mainte-
nance of this oven. Adherence
to these procedures and instruc-
tions will result in satisfactory
baking results and long, trou-
ble free service. Please read
this manual carefully and retain
it for future reference.
ERRORS: Descriptive, typo-
graphic or pictorial errors are
subject to correction. Speci-
cations are subject to change
without notice.

2
Installation
Oven Description and Specications
ELECTRICAL RATINGS
VOLTAGE HZ KW PHASE
MAX LOAD (AMPS)
MOTOR
L1 L2 L2
440 60 15 3 20 18 18 3/4 HP 208-240VAC, 50/60 Hz
PLUMBING SPECIFICATIONS
WATER
Water pressure 30 PSI (207 kPa) minimum
50 PSI (345 kPa) maximum
Water connection 3/4” garden hose - Cold water only
Water pressure regulator setting Preset to 20 PSI (138 kPa)
Flow rate of 4 GPH
Minimum requirements TDS - less than 100 parts per million
Total Hardness - 80-120 parts per million
Chlorides - less than 30 parts per million
Chlorine - 0 parts per million
pH Factor - 7.0-8.0
DRAINAGE
Drain type Atmospheric Vented Drain
Drain connection 1” NPT Male
Blodgett ovens are quality produced using high grade
stainless steel with rst class workmanship.
The multiple speed fan, which is guarded against acci-
dental nger contact, is driven by a quiet and powerful
motor. The condenser draws out excess moisture from
the appliance. Condensation and waste water, which re-
sult during hydro cooking and cleaning, are continuously
drained.
The use of high quality insulation impedes excessive heat
radiation and saves energy.
The HV-100EM has legs which adapt easily to slightly un-
even surfaces.
The practical oven doors, with viewing windows, have a
wide swing radius and handle which can be operated eas-
ily, even with wet or greasy hands.
Ease of operation is guaranteed through the simple ar-
rangement of the controls. Graphic symbols make the ap-
pliance easy for even inexperienced kitchen staff to oper-
ate. The Cool Down mode, allows the oven cavity to cool
down rapidly with the door opened.
Cleaning is kept to a minimum. The interior is sprayed
with a self-acting cleaning solution which interacts with
humidity to easily remove crusts and stains. The oven is
designed for easy care and is welded water tight so that
the internal cooking cavity may be rinsed with a hose after
the cleaning process.

3
Installation
Utility Connections - Standards and Codes
THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED INSTAL-
LATION AND SERVICE PERSONNEL ONLY. INSTAL-
LATION OR SERVICE BY OTHER THAN QUALIFIED
PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN
AND/OR INJURY TO THE OPERATOR.
Qualied installation personnel are individuals, a rm,
a corporation, or a company which either in person or
through a representative are engaged in, and responsible
for:
• the installation or replacement of gas piping and the
connection, installation, repair or servicing of equip-
ment.
• the installation of electrical wiring from the electric
meter, main control box or service outlet to the elec-
tric appliance.
Qualied installation personnel must be experienced in
such work, familiar with all precautions required, and have
complied with all requirements of state or local authorities
having jurisdiction.
U.S. and Canadian installations
The installation must conform with local codes, or in the
absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1/NFPA 54, or the Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
Installation must conform with local codes, or in the ab-
sence of local codes, with the National Electrical Code,
ANSI/NFPA 70-Latest Edition and/or Canadian National
Electric Code C22.1 as applicable.
Appliance is to be installed with backow prevention in
accordance with applicable federal, province and local
codes.
Australia and general export installations
Instllation must conform with Local and National instal-
lation standards. Local installation codes and/or require-
ments may vary. If you have any questions regarding the
proper installation and/or operation of your Blodgett oven,
please contact your local distributor. If you do not have a
local distributor, please call the Blodgett Oven Company
at 0011-802-658-6600.

4
Installation
Oven Location and Shipping
OWNER’S RESPONSIBILITIES
Installation responsibilities prior to service startup inspec-
tion
You are entitled to a free start-up inspection service by
our factory ASAP. Before a factory representative arrives
to perform a startup procedure, the owner must already
have satised the following requirements.
1. Oven(s) are uncrated, stacked (if applies) and put in
place.
NOTE: Please refer to Leg Attachment and Stacking.
Maximum shelf loading - 60 lbs (27.3 Kg)
OVEN LOCATION
The well planned and proper placement of your oven will
result in long term operator convenience and satisfactory
performance.
Certain minimum clearances must be maintained be-
tween the oven and any combustible or non-combustible
construction.
• Oven body sides - 0” (0cm)
• Oven body back - 6” (152.4cm)
In addition, the following clearances are recommended
for servicing.
• Oven body sides - 12” (30cm)
• Oven body back - 12” (30cm)
SHIPPING
NOTE: The following parts are shipped with the oven.
PART # DESCRIPTION QTY.
R10955 Cleaning spray bottle 1
33136 Power cord 2
52723 Drain elbow connection 2
52724 5’ drain hose 1
R2207 Hose clamp 4
R10889 10’ water hose 1
52728 3’ water hose 1
52596 Water manifold 1
52713 Utility box 1
52734 Utility line retainer bracket 1
52715 Vent extension bracket 1
52349 Cavity vent extension 1
52648 4” vent extension hose 1
33196 Seismic legs, set 1
315 1/2-13 x 3/4” stacking bolts 4
34907 Kit, set of ship deck legs 1

5
Installation
Ventilation
VENTILATION
The necessity for a properly designed and installed ven-
tilation system cannot be over emphasized. The ventila-
tion system will allow the unit to function properly while
removing unwanted vapors and products of combustion
from the operating area.
The appliance must be vented with a properly designed
mechanically driven exhaust hood. The hood should be
sized to completely cover the equipment plus an over-
hang of at least 6” (15 cm) on all sides not adjacent to a
wall. The capacity of the hood should be sized appropri-
ately and provisions made for adequate makeup air.
WARNING!!
Failure to properly vent the oven can be haz-
ardous to the health of the operator; and will
result in operational problems, unsatisfactory
baking, and possible damage to the equip-
ment. Damage sustained as a direct result of
improper ventilation will not be covered by the
Manufacturer’s warranty.
When installed in the Commonwealth of Massachusetts,
this appliance must be interlocked with the hood exhaust
system so that the appliance may be operated only when
the hood exhaust system is running.
U.S. and Canadian Installations
Refer to your local ventilation codes. In the absence of
local codes, refer to the National ventilation code titled,
“Standard for the Installation of Equipment for the Remov-
al of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment”, NFPA-96- Latest Edition.
General Export Installations
Installation must conform with Local and National instal-
lation standards. Local installation codes and/or require-
ments may vary. If you have any questions regarding the
proper installation and/or operation of your unit, please
contact your local distributor. If you do not have a local
distributor, please call Blodgett at 0011-802-658-6600.

6
Installation
Oven Assembly
POSSIBLE LEG BOLTING PATTERNS
There are two leg mounting options. See Figure 1.
Figure 1
36.19 (2 PLACES)
27.94 (2 PLACES)
26.75 (2 PLACES)
35.00 (2 PLACES)
.875 (8 PLACES)
35.00 (2 PLACES)
36.19 (2 PLACES)
.313 (8 PLACES)
2.50
(4 PLACES)
3.50 (4 PLACES)
.56 HOLE (4 PLACES)
See page 4 for
part numbers

7
Installation
Oven Assembly
LEG ATTACHMENT
1. Align the threaded stud on the right front leg to the
bolt hole located in the bottom corner of the oven.
Turn the leg clockwise and tighten to the nearest full
turn.
2. Align the leg plate holes with the bolt holes.
Figure 2
3. Install the utility box before securing the right front
leg. Align the holes in the utility box bracket to the
holes in the leg plate. See Figure 3.
4. Secure the leg and utility box with the two 3/4” bolts
provided.
Utility Box
Figure 3
5. Repeat steps 1, 2 and 4 with the left front leg.
Figure 4
6. Tip the oven up on the newly installed front legs.
7. Repeat the above steps for the right rear leg.
Install the retainer bracket before securing the right
rear leg. Align the holes in the retainer bracket to the
holes in the right leg plate. See Figure 5.
8. Secure the leg and retainer bracket with the two 3/4”
bolts provided.
Retainer
Bracket
Figure 5
9. Install the left rear leg.
10. Tip the oven onto the feet and place in position. Level
the oven by screwing the adjustable feet in or out as
necessary.

8
Installation
Oven Assembly
OVEN STACKING
1. Place the upper oven on top of the lower oven.
2. Bolt the two ovens together from behind using the
stacking brackets.
UTILITY CONNECTIONS
NOTE: Refer to Figure 6 for location of utility connection
on the back of the ovens.
Cavity Vents
Water Manifold
Drains
Figure 6
Electrical
1. Remove the two screws from above and below the
control panel. Slide the panel out to access the termi-
nal blocks. Refer to page 7.
End Stop
Transformer
Shorting
Jumper
Ground Lug
Terminal
Terminal
Block
1/4 Swivel
Elbow
1/4 Straight
Fitting
Figure 7
2. Connect the power cord to the top unit. Run the cord
down the back of the oven, using the provided strain
relief.
3. Then route the cord under the oven, supporting it on
the retainer bracket on the rear right leg. Connect to
the top right receptacle on the utility box at the front
of the oven. See Figure 8.
4. Connect the power cord to the bottom unit.
5. Run the cord down the back of the oven, using the
provided strain relief.
6. Then route the cord under the oven, supporting it on
the retainer bracket on the rear right leg. Connect to
the bottom right receptacle on the utility box at the
front of the oven. See Figure 8.

9
Installation
Oven Assembly
Top Oven
Electric Cord
Bottom Oven
Electric Cord
Utility
Box Retainer
Bracket
Figure 8
7. Reattach the right side panels once the electrical con-
nections are complete.
Water and Drain
1. Attach the water manifold to the back of the ovens.
2. Attach the short water hose from the water manifold
to the utility box underneath the oven.
Utility
Box
Short
Hose
Water Manifold
Figure 9
3. Attach the supplied elbow assembly to the oven drain
outlet on both units.
4. Attach the supplied drain hose to the top unit.
5. Cut for proper length into the funnel drain. Use the
remaining piece of hose for the bottom oven if neces-
sary. See Figure 6 for location of drain connection on
back of ovens.
Cavity Vent Extension
1. Attach the cavity vent extension using the silicon tub-
ing and two clamps provided.
2. Remove the existing screw and use it to secure the
top section in the bracket. The tabs on the bracket will
deect for a secure t.
Utility Supply Connection
1. Connect incoming power from the ship to the electri-
cal connection on the utility box underneath the oven.
See Figure 10.
2. Connect the cold water supply from the ship to the
incoming water connection on the utility box under-
neath the oven. A 10’ water hose is supplied for your
convenience. See Figure 10.
Incoming
Electrical
Supply
Incoming
Water
Supply
Figure 10

10
Installation
Supply Water and Plumbing
WATER CONNECTION
NOTE: Must use COLD WATER ONLY.
A shut off valve is to be provided adjacent to the oven.
WARNING!!
Operating the appliance without a water
regulator installed will invalidate your war-
ranty.
This product must be installed by a licensed Plumber or
Gas Fitter when installed within the Commonwealth of
Massachusetts.
DRAIN CONNECTION
The drain should be run to an open oor drain avoiding
exible hose that could sag and allow trapped water to
accumulate.
Specic water/drain connection for City of Los An-
geles
1. Each drain line from the appliance shall be routed
without dips or sags to terminate above the ood level
rim of an approved indirect waste receptor.
2. The appliance shall be installed in accordance with
the manufacturer’s printed instructions and the LAPC
and LAMC, 1999 editions.
3. A backow protection device may be required by lo-
cal codes. If so, install on the potable water system
directly ahead of the appliance. The backow protec-
tion device shall be any of the following: an approved
pressure type vacuum breaker installed at least 12”
above the highest point of use, a double check valve
backow preventer or a reduced pressure principal
backow preventer.

11
Installation
Electrical Supply
NOTE: Electrical connections must be performed by a
qualied installer only.
Before making any electrical connections to these appli-
ances, check that the power supply is adequate for the
voltage, amperage, and phase requirements stated on
the rating name plate mounted on the appliance.
The circuit breaker that is used to provide power to this
appliance must have a minimum of .076” (3mm) contact
spacing. The circuit breaker must meet all Local and Na-
tional installation standards.
All appliances must be installed in accordance with Local
or National Electrical codes.
A wiring schematic is located in the slide out panel.
NOTE: Disconnect the power supply to the appliance be-
fore servicing.
WARNING!!
Improper installation may invalidate your war-
ranty.
A strain relief for the power supply cord is provided.
WARNING!!
If the supply cord is damaged, it must be
replaced by a special cord or assembly avail-
able from the manufacturer or its service
agent.
Figure 11

12
Operation
MenuSelect Control
1
2
3
4
5
6
8
11
14
15
17
18
9
7
10
12
13
16
19
21
20
22
23
24
Figure 12
CONTROL DESCRIPTION
1. START/STOP KEY - press to start, cancel or pause
the bake
2. COOL DOWN KEY - initiates oven cool down cycle
3. BAKE MORE KEY - press at the end of a bake cycle
to add additional bake time in one minute increments
4. DISPLAY - displays time or temperature and other
information related to oven function and/ or program-
ming
5. NAVIGATION PAD - used to enter set points, time,
and programmable settings. Also used to select the
programmed product
6. TEMP KEY - used to set or change the bake tem-
perature
7. TIME KEY - used to set or change the bake time
8. COMBI KEY - press to enter combi mode
9. STEAM KEY - press to enter steam mode
10. HOT AIR KEY - press to enter hot air mode
11. RETHERM KEY - press to enter retherm mode, this
mode uses steam to reheat frozen or precooked prod-
uct. Retherm has a temperature limit of 250-300°F
12. STEAM ON DEMAND KEY - used to initiate steam
injection cycle
13. PROBE KEY - press to use core probe cooking
14. FAN KEY - press to select the fan speed
15. LIGHT KEY - press to turn the lights on and off
16. VENT KEY - press to manually open and close the
oven vent
17. PROGRAM KEY - press to enter product program-
ming and save programmed settings
18. ESCAPE KEY - press to back up one step during pro-
gramming
19. MAINTENANCE KEY - press to enter manager pro-
gramming and save programmed settings
20. ALPHA/NUMERIC KEYPAD - used to program reci-
pes
21. POWER KEY - used to place control in and out of
standby mode
22. CORE PROBE CONNECTION - plug core tempera-
ture probe in here when using probe cooking

13
Operation
MenuSelect Control
23. CIRCUIT BREAKER - Used to turn power to the unit
on or off
24. USB PORT - Used to download programming infor-
mation from a USB drive
OVEN STARTUP
1. Be sure the circuit breaker is pushed in. The display
ashes OFF PRESS POWER KEY TO START.
NOTE: If the real time clock and auto wake up func-
tions are enabled the display reads PRESS
POWER KEY TO START AUTO START.
2. Press the POWER KEY (21). The display reads
PREHEAT and the oven heats to the last manual set
temperature in the hot air mode. The display ashes
READY / IDLE and the alarm beeps 5 times when the
oven is at temperature and ready to bake.
MANUAL COOKING
1. Press the arrows on the NAVIGATION PAD (5) until
the display reads MANUAL.
2. Press the TIME KEY (7). Use the either the arrows or
the alpha/numeric keypad to enter the desired bake
time. Press OK on the NAVIGATION PAD (5) to set
the bake time.
NOTE: Time is set in one minute increments using
the arrows. To set time in less than one min-
ute increments use the alpha/numeric key-
pad.
3. Press the TEMP KEY (6). Use the arrows or the al-
pha/numeric keypad to enter the desired bake tem-
perature. Press OK to set the bake temperature. The
oven preheats to the new temperature.
NOTE: Temperature is set in 5 degree increments us-
ing the dial. To set time in less than 5 degree
increments use the alpha/numeric keypad.
4. Press the desired mode key, combi, steam, hot air or
retherm.
If Combi or Retherm are selected, use the arrows or
the alpha/numeric keypad to enter the desired per-
centage of steam.
NOTE: Retherm has a temperature limit of 250-300F.
When the display ashes READY / IDLE, open the
doors. Load the product.
5. Press the START/STOP KEY (1) to begin the bake
cycle. The timer counts down and the display alter-
nates between the cooking mode and the name of
the product.
PROGRAMMED COOKING
1. Press the down arrow key until the name of the prod-
uct is highlighted, or use the alpha/ numeric keypad
to enter a recipe number. Press OK to select. The
oven preheats to the programmed temperature in the
correct cooking mode. The display ashes READY /
IDLE and the alarm beeps 5 times when the oven is
at temperature and ready to bake.
2. Open the doors. Load the product.
3. Press the START/STOP KEY (1) to begin the bake
cycle. The timer counts down and the display alter-
nates between the cooking mode and the name of
the product.
PROBE COOKING
1. Press the PROBE key (13) to select the probe mode.
The display reads CORE PROBE COOK & HOLD.
Use the arrowsl to select either YES or NO. Press OK
to select.
If YES is selected, Cook & Hold has been enabled. In
the Cook & Hold mode, the oven cavity lowers to the
product pull temperature as the product cooks.
If NO is selected, Cook & Hold has not been enabled
the cavity maintains the cook temperature.
2. Use the arrows to enter the desired product pull tem-
perature in the display. Press OK to save the pull tem-
perature.
3. Press the TEMP KEY (6). Use the arrows or the al-
pha/numeric keypad to enter the desired bake tem-
perature. Press OK to set the bake temperature. The
oven preheats to the new temperature.
NOTE: Temperature is set in 5 degree increments us-
ing the dial. To set time in less than 5 degree
increments use the alpha/numeric keypad.

14
Operation
MenuSelect Control
4. Press the desired mode key, combi, steam, hot air or
retherm.
If Combi or Retherm are selected, use the arrows or
the alpha/numeric keypad to enter the desired per-
centage of steam.
NOTE: 0 has a temperature limit of 250-300 F.
5. Insert the core probe into the product. Load product
into the oven and close the door. Be sure that the
terminal end of the core probe is outside of the oven
and clear of the door.
6. Connect the core probe to the PROBE CONNEC-
TION (22) at the bottom of the control.
NOTE: Do not connect the probe before the cook
mode has been selected.
7. The display gives the actual core probe temperature
as well as the oven set temperature.
8. When the product reaches the pull temperature the
buzzer sounds.
9. Press the START/STOP KEY (1) to silence the buzz-
er.
If using Cook & Hold - The cavity temperature contin-
ues to drop to the product pull temperature and the
display counts up, telling the operator how long the
product has been held. Disconnect the core probe
and remove the product when ready.
If not using Cook & Hold - The cavity remains at
the cook temperature. The display does not count up.
Disconnect the core probe and remove the product
when the buzzer sounds.
DURING ANY COOK CYCLE
Steam On Demand
While in the Hot Air, Combi or retherm modes, the unit can
be set to steam for a timed period of up to 20 minutes.
At the end of the timed cycle the unit reverts back to the
original setting. Steam On Demand can be used at any
time during the cook cycle.
1. Press the STEAM ON DEMAND KEY (12).
2. Use the arrows or the alpha/numeric keypad to enter
the desired steam on demand time. Press OK to initi-
ate Steam on Demand cycle.
NOTE: Steam on Demand time is set in one minute
increments using the arrows. To set time in
less than one minute increments use the al-
pha/numeric keypad.
3. The Steam on Demand LED ashes until the steam
time has expired.
Venting Moisture from the Oven Cavity
1. Press the VENT KEY (16). This manually opens the
vent until the key is pressed again to close it.
Pause a Bake Cycle
1. To pause a cook cycle, press the START/ STOP
KEY (1). The LED on the start/stop key ashes. The
bake cycle will pause until the key is pressed again.
Cancel a Cook Cycle
1. To cancel the cook cycle, press and hold the START/
STOP KEY (1).
AT THE END OF ANY COOK CYCLE
1. An alarm sounds, the display reads DONE.
2. If more bake time is desired, press the BAKE MORE
KEY (3). This will add an additional one minute of
time for each press of the key.
3. When you are satised with the bake, press the
START/STOP KEY (1) to silence the alarm. Open the
door to remove the product.
OVEN SHUTDOWN
1. Press the COOL DOWN KEY (2). The display reads
AUTO COOL DOWN ACTUAL TEMP. To speed up
the cool down process, open the doors and press the
VENT KEY (16) to open the vent.
2. When the oven has cooled down, the display reads
OFF PRESS POWER KEY TO START.
NOTE: The lights shut off and the vent closes auto-
matically at the end of the cool down cycle.

15
Operation
MenuSelect Control
PRODUCT PROGRAMMING
Entering the Program Mode
1. Press the PROGRAM KEY (17). If the control is pass-
word protected, the display reads ENTER CODE. Use the
alpha/numeric keypad to enter the manager passcode.
Press the OK to enter the program mode.
Naming a Product Recipe
NOTE: Use the following procedure to name a new prod-
uct or edit the name of an existing product.
1. For a new recipe, press the down arrow key to the
rst open product. Press OK to select.
To edit an existing name, press the down arrow key
to display the name to be changed. Press OK to se-
lect.
2. Use the arrows to scroll down to Edit Name.
Press OK to enter the edit name menu.
3. Use the arrows or the alpha/numeric keypad to select
the rst character. Press OK to advance to the next
character. Repeat for all remaining characters.
NOTE: Product names may be up to 10 characters
long and can contain spaces. Use the #1 key
to insert spaces in a recipe name.
NOTE: To select letters using the keypad, press the
appropriate key once if you need the rst let-
ter on the key, twice for the second and three
times for the third. For example to enter the
letter L press the #5 key three times.
4. Press the PROG KEY (17). With SAVE highlighted,
press OK to save the product name.
Programming a Product Recipe
NOTE: The control can hold 99 recipes. Each recipe may
have up to 6 cooking stages.
1. Use the arrows to highlight the name of the product
to be programmed. Press OK to select the product.
2. The display reads PRODUCT NAME: STAGE 1.
Press OK to select the stage.
3. Use the arrows or the alpha/numeric keypad to enter
the desired bake time. Press OK to set the bake time.
NOTE: Time is set in one minute increments using
the arrows. To set time in less than one min-
ute increments use the alpha/numeric key-
pad.
4. Use the arrows to select the desired cooking mode.
Choose from combi, steam, hot air or retherm. Press
OK to set the cook mode.
If Combi or Retherm are selected, use the arrows or
the alpha/numeric keypad to enter the desired per-
centage of steam.
5. Use the arrows or the alpha/numeric keypad to enter
the desired cook temperature. Press OK to set the
bake temperature.
NOTE: Temperature is set in 5 degree increments
using the arrows. To set time in less than 5
degree increments use the alpha/numeric
keypad.
NOTE: Retherm has a temperature limit of 250-300F.
6. Use the arrows to select the desired fan speed.
Choose from gentle, low, high or turbo. Press OK to
set the fan speed.

16
Operation
MenuSelect Control
7. Use the arrows to select the fan rotation cycle.
Choose between manual or auto.
NOTE: This is the length of time the fan will rotate in
one direction before reversing.
If manual is selected, use the arrows or the alpha/
numeric keypad to enter the desired fan cycle. Press
OK to set the fan cycle.
If auto is selected, the program will use the default
fan cycle setting. The default is set through the Man-
ager Programming. See page 17.
8. Use the arrows to set the vent position.
Choose between OPEN or CLOSE. Press OK to set
the vent position.
9. Use the arrows to scroll down to PRODUCT NAME:
STAGE 2. Press OK to select stage 2.
10. Repeat steps 2-9 for all remaining stages.
11. When al stages have been programmed, press the
PROGRAM KEY (17). To save the programming, use
the arrows to scroll to YES. Press OK. The control
exits the program mode.
USING THE USB PORT
1. With the power on, remove the cover of the USB port
(24) and insert the USB drive.
2. Press the MAINTENANCE KEY (19).
3. Turn the dial to highlight MANAGER PROGRAM.
Press the center of the dial to select.
4. Turn the dial to highlight either COPY RECIPE FROM
USB or COPY RECIPE TO USB, then press the cen-
ter of the dial to select.
5. When the transfer is complete, press any key to re-
turn to the menu.
6. Turn the dial to highlight EXIT. Press the center of
the dial to select. The display returns to the previous
menu.
7. Turn the dial to highlight EXIT. Press the center of the
dial to select.

17
Operation
MenuSelect Control
MANAGER PROGRAMMING
Entering the Manager Program Mode
1. Press the MAINTENANCE KEY (19). If the control
is password protected, the display reads ENTER
CODE. Use the alpha/numeric keypad to enter the
manager passcode. Press OK to enter the program
mode.
2. Use the arrows to highlight OVEN SETUP.
Press OK to select the product.
Programming Auto Start
NOTE: The Auto Start function enables the oven to turn
on at a programmed time of day and preheat to a
programmed temperature.
1. Use the arrows to highlight AUTO START. Press OK
to select.
2. Use the arrows to select either ON or OFF. Press OK
to select.
If ON is selected, the display reads AUTO START 24
HOUR TIME 00:00. Use the arrows to enter the time
you would like the oven to begin preheating. Press
OK to select.
The display reads AUTO START TEMP XXX. Use
the arrows to enter the desired preheat temperature.
Press OK to select.
Programming Oven Setup
These menus allow the manager to set up basic oven
functions
1. Use the arrows to highlight OVEN SETUP. Press
OK to select.
2. Use the arrows to highlight MANAGER PROGRAM.
Press OK to select.
3. Use the arrows to highlight the oven function you with
to change. Press OK to select. Choose from the fol-
lowing functions:
Recipe Password - Select YES or NO to enable
password protection on recipe programming. If YES
is selected the passcode 3124 must be entered to
change recipe programming.
Temp Unit - Select either degrees F or C.
Cool Down Temp - Select the set temperature for
the oven to achieve in Cool Down mode
Temp Disp Rate - Set the rate, in seconds, at which
the display switches between actual and setpoint
temperature
Input Rsp Time - Set the length of time allowed to
input each variable when programming recipes be-
fore control automatically exits out
Setback Time - When not used for a period of time,
the oven temperature will automatically reduce to
conserve energy. This variable sets the length of time
the oven remains at the idle temperature before be-
ing lowered.
Ready Beep - Select either ON or OFF. This is the au-
dible alarm that sounds when the oven has reached
the set temperature.
Cook Cool Fan - Select either YES or NO. This func-
tion allows the control to display OPEN OVEN DOOR
when you are attempting to lower the set temperature
of the oven.
Restore Manual - Select either YES or NO. This
variable enables the oven to remember the last set-
tings used for manual cooking.
4. After editing a function, press OK to save.
5. When all desired functions have been edited, use the
arrows to highlight EXIT. Press OK to exit the man-
ager programming mode.

18
Maintenance
Spray Bottle Operating Procedure
NOTE: Only use a commercial oven cleaner/degreaser
with the spray bottle. DO NOT use chemicals that
are not intended as oven cleaners. See chemical
manufacturer’s information for intended use.
1. Unscrew the sprayer head and ll the container to
the MAX mark. Screw the head assembly on rmly to
ensure an airtight seal. The liquid must be clean and
free from foreign matter. Do not overll - space must
be left for compressing air.
2. To build up pressure, pump approximately 20 full
strokes when the container is lled with liquid. The
higher the pressure, the ner the spray. If the con-
tainer is only partially lled, then more pumping is re-
quired to compress the additional air space.
3. To spray, depress the trigger with your thumb.
4. Adjust spray nozzle for a wide spray pattern.
5. After a period of spraying, the pressure will drop. Re-
store the pressure by operating the air pump.
6. Release pressure after use by inverting the spray
head and depressing the trigger or by slowly un-
screwing the spray head assembly which will allow
air to escape from around the lling aperture.
7. After use, rinse the spray bottle with clean water and
check that the hole in the nozzle is perfectly clean and
clear. Warm water (not hot) used with a household
detergent is a useful cleaning agent for this purpose.
NOTE: Further information can be found in the instruction
leaet supplied with your spray bottle.
WARNING!!
Protective clothing and eyewear should be
worn while using cleaning agents.
Pressure Pump
Spray Head
Spray Trigger
Pump
Pressure
Vessel
Clean the pump 2 or 3 times per week with warm water
Figure 13
Complete Spray Bottle - P/N R0006
Spray Head Repair Kit - P/N R6332