Blue Seal E1100 User manual

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E1100 TURBOFAN OVEN

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The reproduction or copying of any part of this manual by any means whatsoever is strictly forbidden unless authorized previously in
writing by the manufacturer.
In line with policy to continually develop and improve its products, Moffat Ltd. reserves the right to change the specifications and
design without prior notice.
© Copyright Moffat Ltd. December 2007.
MANUFACTURED BY
Moffat Limited
PO Box 10001
Christchurch
New Zealand
Ph: [phone]
Fax: [phone]
WORLD-WIDE BRANCHES
UNITED KINGDOM
Blue Seal
Unit 67, Gravelly Business Park
Gravelly Park
Birmingham
West Midlands
B24 8TQ
Ph: [phone]
Fax: [phone]
UNITED STATES
Moffat Inc
3765 Champion Blvd
Winston-Salem
North Carolina 27115
Ph: [phone]
Fax: [phone]
CANADA
Serve Canada
22 Ashwarren Road
Downview
Ontario M3J1Z5
Toll Free:800 263 1455
Ph: [phone]
Fax: [phone]
[email protected]
www.servecanada.com
www.moffat.com
NEW ZEALAND
Christchurch Auckland
Moffat Limited Moffat Limited
PO Box 10-001 4 Waipuna Road
16 Osborne Street Mt Wellington
Christchurch Auckland
Ph: [phone] Ph: [phone]
Fax: [phone] Fax: [phone]
AUSTRALIA
Victoria New South Wales
Moffat Pty Limited Moffat Pty Limited
740 Springvale Road 3/142 James Ruse Drive, Rose Hill
Mulgrave, Melbourne PO Box 913, Smithfield
Victoria 3171 Sydney, N.S.W. 2142
Ph: [phone] Ph: [phone]
Fax: [phone] Fax: [phone]
Western Australia Queensland
Moffat Pty Limited Moffat Pty Limited
67 Howe Street 30 Prosperity Place
Osbourne Park Geebung, Brisbane
WA 6017 Queensland 4034
Ph: [phone] Ph: [phone]
Fax: [phone] Fax [phone]

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CONTENTS PAGE
INTRODUCTION 5
INSTALLATION 6
OPERATION 8
COOKING GUIDE 10
CLEANING 12
SERVICING 13
SPARES 16
DOUBLE UNIT ASSEMBLY 17
CIRCUIT SCHEMATIC 18
E1100 TURBOFAN OVEN
Date Purchased.................................................................................... Serial No......................................
Dealer...........................................................................................................................................................
Service Agent..............................................................................................................................................
F15058-12

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We are confident that you will be delighted with your TURBOFAN OVEN, and it will
become the most valued appliance in your kitchen.
Your new oven may seem very complex and confusing at first glance. To ensure you
receive the most benefit from your new turbofan, there are two important things you
can do.
Firstly
Please read the instruction book carefully and follow the directions given. The time
taken will be well spent.
Secondly
If you are unsure of any aspect of the installation, instructions or performance of your
oven, contact your BLUE SEAL dealer promptly. In many cases a phone call could
answer your questions.
INTRODUCTION

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It is most important that the oven is installed correctly and that the operation is correct
before use. Installation must comply with local gas, electrical, health and safety
requirements.
BEFORE CONNECTION
Unpack oven and check for damage. Report any damage to the carrier and dealer.
Report any deficiencies to your dealer.
To Fit Legs - Single Unit
Tilt the oven over on one side and fit both the front and rear legs to the side now off
the ground. Fit them into the base frame under the chassis base and secure to the
base with the bolts, spring washers and flat washers provided. Lift up the other side
of the oven, fit legs, bolts and washers, but do not tighten yet. Position leg tray (flat
side facing up) between legs and secure with 4 screws provided, then tighten all leg
bolts. Level the oven by adjusting the feet.
To Fit Legs - Double Unit
Fit and secure 4 short legs onto the bottom unit by the method described above.
NOTE: There is no leg tray for the double unit. Lay the top unit on its side and fit the
spacers provided to the base of the oven.
Lift the top unit onto the bottom unit and secure around the spacer panel flanges with
self-tapping screws provided. Fit chimneys over the duct assembly of the bottom
unit. Screw in place and pull down chimney surrounds onto the duct assembly.
Level the oven by adjusting the feet.
ELECTRICAL CONNECTION
This E1100 convection oven can be supplied as single or twin deck unit and are to be
connected to a 400 - 415V A.C. 3 phase, neutral and earth supply. Refer to the
rating plate for loading per phase.
The mains terminal block is positioned at the left rear of the unit. Access is provided
by a detachable panel on the back panel. Each oven should be connected to a circuit
breaker (or switch and fuses). These should be mounted on the wall adjacent to the
oven and should be readily accessible and clearly marked.
Bring the connecting cable up through the base panel and tighten the conductor
strands securely to the terminal block studs. The earth screw is located in the base
panel next to the cable entry hole.
WARNING - THIS APPLIANCE MUST BE EARTHED
IMPORTANT - FIXED WIRING INSTALLATIONS MUST INCORPORATE AN ALL-
POLE DISCONNECTION SWITCH.
IF SUPPLY CORD IS DAMAGED, IT MUST BE REPLACED BY A SUITABLY
QUALIFIED PERSON IN ORDER TO AVOID A HAZARD.
INSTALLATION

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WATER CONNECTION
A cold water supply should be fitted to the water inlet which is located at the rear of
the unit.
To access the water solenoid, remove the 14 screws securing the rear cover panel,
and remove the cover panel.
Fit ½" (13mm) flexible hose to the solenoid and secure with a hose clamp. Unscrew
tap (ACW) as far as possible. Turn on water supply to check for leaks. NB: It may
be necessary to hold the water injection button in for a few seconds to remove air
from the system after initial instalment.
VENTILATION
Proper ventilation is essential for good operation. It is important to have at least
100mm (4") of air space around both sides and rear of the oven. It is also necessary
to consider a 300mm (12") space on the RH side to gain access to circuitry and gas
connections through the access panel. However, if space is limited the minimum of
100mm (4") must still be maintained though the oven can be moved to gain access.
INSTALLATION

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Simply turn the power switch to "ON" and the oven control to the desired
temperature.
The POWER pilot light is on when power is supplied to the oven. The HEATING pilot
light will cycle on/off as the thermostat keeps the oven at the set temperature by
turning the elements on/off.
When the oven thermostat is set and the doors are opened, the fan and elements will
cease operating. Also when the doors are opened, the oven lights will turn on
automatically to provide good visibility for loading and unloading.
PREHEAT
With the doors closed and MAINS switched "ON", set the thermostat dial to the
desired temperature. As an indication of the speed of heating, the oven should reach
175° in ten minutes. If the oven is being used from cold, it is advantage to allow it to
cycle for a time to offset the heat being absorbed by the oven and its insulation.
BAKE TIMER
This 60 minute clockwork timer is completely independent of the oven control. To set
timer, turn knob clockwise to the required time. At any stage, the time can be
adjusted in either direction. When the timer reaches the TIME UP position, the TIME
UP light will come on and a buzzer will sound. Turn timer to the OFF position to
cancel the buzzer and TIME UP light. Initially this control may be stiff to operate but
will improve with use.
ROAST 'N’ HOLD TIMER
This 3 hour timer is electrically driven and is set by turning the knob in either
direction, to the required time. The timer can be set when convenient, but will not
start working until the OVEN CONTROL is set and the ROAST 'N’ HOLD is switched
to START.
When the timer reaches the HOLD position the oven is turned off and a PRE-SET
HOLD thermostat located behind the control panel will control the oven to keep the
food warm at serving temperature as long as required until the ROAST 'N’ HOLD is
switched to OFF.
NOTE: The HOLD light will be on when the timer reaches HOLD until the ROAST 'N’
HOLD switch is turned OFF. The hold light may come on briefly when the roast 'n’
hold control is first switched on until the oven heats up beyond the pre-set hold
temperature.
INSTANT HOLD
To use HOLD immediately without operating the oven to cook food, set the oven
control to ON and switch ROAST 'N’ HOLD to START.
OPERATION

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WATER
To compensate for the loss of moisture from breads and other product while baking,
water can be injected into the oven while baking. As water pressures may vary from
area to area the amount of water injected into the oven will also vary and can be
adjusted by a needle valve located at the rear of the oven. Use a pulse time of 1-5
seconds as required to suit the product being cooked.
LIGHTS
To turn on the two oven lights located at the rear of the oven, push the button. The
lights will remain on while the button is held in. This will enable cooking progress to
be checked without the need to open the door. To improve visibility when loading or
unloading the oven, the lights will automatically come on when the door is opened,
and go off when the door is closed.
OPERATION

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This BLUE SEAL TURBOFAN oven will cook a greater quantity of food faster, at a
lower temperature and more evenly than an ordinary oven.
As the oven opening is large and because loading to capacity takes longer than
normal ovens, the temperature will drop during the loading operation. To off-set this
effect, it is desirable to increase the preheat temperature by 25°C above the desired
temperature. After loading is completed the thermostat should be set to the
appropriate temperature for the goods being cooked. Keep loading times as short as
possible to minimise heat loss.
NOTE: Before cooking, set the oven control to 250°C and leave the oven to heat up
for half an hour. This removes any undesirable fumes which may be in a new
oven. It will take approximately 25 mins. for the oven to reach 250°C.
BAKING
Due to the increased efficiency of a convection oven the temperature of recipes for
use in standard non-convection ovens should be decreased by up to 50°C
Always load each shelf evenly. Space pans away from each other and from the sides
and back of the oven to allow a maximum air-flow between them.
The large tempered glass windows plus the interior oven lights permit a close check
on the goods, making it unnecessary to frequently open the oven doors and hence
lose heat. Check the goods in the oven more frequently than in conventional ovens
because of the shorter cooking times. The time savings run from 20% to as high as
50% on certain foods.
When baking we suggest you use the BAKE TIMER, as this is a warning device and
will not stop the oven heating for further cooking batches.
As many excellent recipe books are published, it is not our intention to list recipes,
but to provide a temperature and time chart as a guide. Space is provided for you to
note your own time or temperature as required.
BAKING GUIDE
FOOD °F °C TIME
Custard Pies 300 150 30-45 mins
Sponge Puddings 370 190 10 mins
Yorkshire Puddings (Lrg) 370 190 30-45 mins
Yorkshire Puddings (Sml) 370 190 10 mins
Meringues 230 110 75 mins
Meringue Toppings 320 160 8-10 mins
Biscuits 430 220 5-6 mins
Sponge Cakes 340 170 15-20 mins
Scones 390 200 10-15 mins
Yeast Rolls 320 160 10-15 mins
Danish Rolls 355 180 10 mins
Sweet Rolls 300 150 10-15 mins
Hamburger Buns 320 160 20 mins
Yeast Bread 320 160 20-25 mins
COOKING GUIDE

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ROASTING
The hot air circulating in the oven reduces moisture loss and shrinkage. Turbofan
roasting times are reduced by approximately 10 mins per half kilogram. The ROAST
'N’ HOLD system will automatically cook food for a set time, then hold the oven at a
preset temperature indefinitely to maintain food at serving temperature after cooking
has been completed.
When the oven has reached the set temperature, place food in oven, set the ROAST
'N’ HOLD timer to the required cooking time and switch ROAST 'N’ HOLD to START.
The HOLD light will come on when cooking is complete.
Switch ROAST 'N’ HOLD off for normal oven control.
ROASTING GUIDE
Suggested Suggested
Temperature °C Time Minutes
Beef (5kg) 205° for 30 min then 175° 120
Lamb (5kg) 205° for 30 min then 150° 150
Turkey (10kg) 150° 150-180
Spring Chicken 175-190° 10
Chicken Pieces 180° 40-45
Braising 150° 20-25
Sausages 175° 15-25
Beef Rounds (20kg) 110° 9 hours
Steaks 230° 10-14
Meat Loaf (115 x 230mm tin) 150° 45-60
Hamburger Patties 205° 4-8
Bacon 205° 6-10
Fish Fillets (110g froz) 245° 20-25
Fish Fingers 205° 10
Steak Pie (28g froz) 205° 30
METRIC CONVERSION
COOKING GUIDE

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CAUTION: ALWAYS TURN THE POWER SUPPLY OFF AT THE WALL SWITCH
BEFORE CLEANING
THIS UNIT IS NOT WATER PROOF.
DO NOT USE WATER JET SPRAY TO CLEAN INTERIOR OR EXTERIOR OF THIS
UNIT.
With the enamelled interiors, this oven is designed to be as maintenance free as
possible. However for best operating results the oven should be cleaned regularly
To clean interior oven parts, first remove all oven racks and side racks. Then loosen
off the 4 knurled head screws at the rear of the oven and lift the fan baffle up to
remove it.
Place racks and baffle in ammoniated water for about 25 mins. Scrub parts off with a
stiff bristled brush and dry.
NOTE: When cleaning the fan, take care not to damage it, as it is properly balanced
when assembled at the factory.
To remove OVEN LAMP GLASS, simply unscrew anti-clockwise, clean and replace,
but do not over tighten. Keep liquids away from the light sockets. If there is
hardened food spillage in the oven, sprinkle the affected areas with salt, set the oven
control to operate until the affected areas have charred. Then scrape clean with a
spatula or blunt knife.
When cleaning the exterior stainless steel panels, take care not to rub across the
grain in the metal. This will ensure the oven keeps its original appearance.
CLEANING

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DOOR
DOOR ADJUSTMENTS
In the event of the doors not closing properly i.e. the RH door not closing slightly
ahead of the LH, proceed as follows to adjust.
Remove bottom shroud and striker plate at front base of the oven, secured by 4
screws on top face and one screw at either side, pull the shroud forward until it is
clear.
The chain and sprocket mechanism will now be exposed. Slacken off the locknuts on
both turn-buckles and adjust each turn-buckle until the doors close properly.
NOTE: A very slight adjustment can make a considerable difference in door closure.
Refit bottom hinge shroud and striker plate.
BROKEN GLASS REPLACEMENT
Open the doors and on the affected door remove the screws on the sides, top and
bottom edges. If it is a RH door, remove the extra screws and ball catches.
Remove the two screws on the door front.
Lift off the door outer, making sure that glass spacer and undamaged glass pane do
not fall out. Remove all glass fragments, the glass spacer and the undamaged pane.
The seals on the door inner and outer must be replaced with new ones if damaged.
Replace the broken pane and refit both clean panes either side of the spacer against
the seal on the door catches if it is a RH door. To facilitate the replacement of BOTH
glass panes follow the same procedure as above.
BALL CATCH - REPLACEMENT AND ADJUSTMENT
To replace the ball catch assembly, remove both screws and fit new replacement as-
sembly. To adjust the ball catch, loosen the locknut by one turn. Use the adjuster
plate provided with the oven to rotate the ball catch clockwise or anti-clockwise, mov-
ing it into and out of the door respectively. Tighten the locknut to secure the new ad-
justment.
SERVICING

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OVEN
THERMOSTAT
The thermostat fitted to this range cannot be recalibrated. If faulty, replace.
OVEN LIGHT REPLACEMENT
Unscrew the four knurled head screws and remove the fan baffle. To replace a
blown bulb, unscrew the glass covers anti-clockwise. The bulb is a 40 watt Miniature
Edison Screw bulb. Screw on lamp glass cover clockwise. Access to the light wiring
is by removing the back panel. To access the light switch, remove the screw holding
the control panel closed and open the control panel.
MOTOR FAN ASSEMBLY
Ensure the oven is disconnected from the mains. Unscrew the four knurled head
screws and remove the fan baffle. Remove the eight screws retaining the fan and
motor mounting plate situated on the oven back. The fan and motor assembly can
now be pulled into the oven sufficiently to disconnect the wiring. The fan motor unit
can then be removed from the oven.
To remove the fan, slacken the two socket head grub screws spaced at 90° on the
fan boss. The fan can now be removed. Use of a fan puller is recommended. Reas-
sembly is the reversal of the above procedure. No lubrication of either the fan or mo-
tor is required as they are both self-lubricating.
ELEMENT REPLACEMENT
Remove all racks, rack supports, and fan baffle.
Remove RH side panel and remove wires from elements. Check with test lamp or
megger to determine which of the three elements is defective. This done, remove the
screws securing elements to the RH side inside the oven. Compress the elements to
come clear of the support brackets, swing LH side of elements forward and once
clear of fan baffle support brackets, pull forward and to left and remove from oven.
Replace defective element (or elements) and refit ensuring gasket used.
SERVICING

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CONTROL PANEL
Ensure the oven is disconnected from the mains.
SWITCH AND INDICATOR LIGHT REPLACEMENT
Release the screw and swing open the control panel. Disconnect the wires from the
faulty component. Press in the locking tabs on the sides of the component and press
the component out. Fit the new component by the reversal of the above procedure.
Connect the wires to the new component and check for the correct connections
against the wiring schematic on the rear panel of the unit or back page of this book.
PILOT LIGHT REPLACEMENT
Open the control panel as previously described. Detach the pilot light wires and push
the pilot light forward out of the control panel. Fit the replacement then reattach the
wires.
TIMER REPLACEMENT (60 MIN)
Open the control panel as previously described. Remove the knob from the timer.
Unscrew both screws from the front of the control panel and remove the timer from
the back to replace with a new one.
TIMER REPLACEMENT (3 HOUR)
Open the control panel as previously described. Remove the knob from the timer.
Unscrew the locking nut on the front of the timer and remove the timer from the back
to replace.
SERVICING

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The supplier will be able to offer quicker service if parts are ordered by their correct
name and part number. If the part is not in the list below, please quote the model and
serial number and a description of the part required.
NAME PART NO.
ELECTRICAL
Oven Lamp Bulb 013521
Oven Lamp Glass 003002
Fan 017960
Motor 010148
Oven Thermostat 011987
- Knob 015563
60 Minute Timer 011760
- Knob 015560
3 Hour Timer - 50Hz 011419
- Knob 015567
Indicator Light (yellow) 013542
Water Switch 012895
Light Switch 013891
Pilot Light 013528
Power/Start Switch 013543
Microswitch 011928
Buzzer 011794
Pre-set Hold Thermostat 018223
Contactor 231738
OVEN
Oven Base - without Drain Hole 011036
Oven Rack 017824
LH Oven Rack Support 017822
RH Oven Rack Support 017823
Fan Baffle 004069
Phial Guard 017961
Element (240V) 010002
Element Gasket 017831
Fan Puller (Spares Only) 016800
DOORS
Glass Pane 002137
Door Glass Seal 090200
Ball Catch 011005
Ball Catch Adjuster 011786
Ball Catch Plate 016402
Handle 018131
Handle End Cap 018081
Linkage Rod 013911
Turnbuckle - with Hook 014012
Chain 017966
Striker Plate 010254
EXTERIOR PANELS
Control Panel 004654
Bottom Shroud 011810
SPARE PARTS

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E1100 DOUBLE UNIT

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CIRCUIT SCHEMATIC

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