CookRite CRCC-25 User manual

ELECTRICCOUNTER
TOPCONVECTIONOVEN
CRCC-
25
CRCC-
50
CRCC-50S
CRCC-100
OWNER/ OPERATOR MANUAL
Please read and keep these instructions.

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These symbols are intended to alert the user to the presence of
important operating and maintenance instructions in the manual
accompanying the appliance.
MAINTENANCE AND REPAIRS
Contact your local authorized service agent for service or required maintenance.
Please record the model number, serial number, voltage and purchase date in the area below and
have itready when you call to ensure a faster service.

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CookRite Counter top Convection Ovens areconstructed of highly
polished stainless steelwith high performance heating elements
andrear fans, stainless steel door handle, chromeplated wire racks and
rack slides. The bakechamber is made of stainless steel. The oven door
is double pane temperedglass and features a heavy-duty
hingemechanism. Thermostat range for CRCC-25 & CRCC-50 is 150°F
to500°F,while for CRCC-50S &CRCC-100 is 150°F to 550°F. Timer range
is 0 to 120 minutes. Ovenfeatures a heat indicator light and power light.
Oven holds either 3 or 4 standardsize baking sheets. Units available in
variousvoltages and is shipped with a NEMAplug installed.
MODELNO. “W” Width
Inches/CM
“H” Height
Inches/CM
“D” Depth
Inches/CM
Approximate
Ship Weightlbs/kg
CRCC-25 18
3/4
(47.5)
15 (37.4) 18 (50.4) 35 (17.6)
CRCC-50 23 (58) 16 (40.4) 22
1/2
(57.8) 50 (23.66)
CRCC-50S 23 (58) 20 (51) 22
1/2
(57.8) 59 (27)
CRCC-100 32 (80.7) 22
3/4
(57.8) 28 (73) 112 (50.8)
ELECTRICAL SPECIFICATIONS
MODEL NO. Voltage Wattage Amps NEMA Plug
CRCC-25 120V,60Hz 1440 15A 5-15P
CRCC-50 120V,60Hz 1600 15A 5-15P
CRCC-50S 208V~240V,60Hz
2100-2800 18A 6-20P
CRCC-100 208V~240V,60Hz
3500-4600 25A 6-30P
OVEN FEATURE CRCC-25 CRCC-50
CRCC-50S
CRCC-100
Number of Racks 3 4 4 4
Domestic Sheet Size 1/4 1/2 1/2
FULL
Stainless Steel Oven Chamber yes yes yes yes
Number of Motors/Fan(s) 1 1 1 2
Number of Interior Lights 1 1 1 1
Top Browning Element no no yes no
Steam Feature no no yes yes
Manual Reset Hi-
Limit Protection
yes yes yes yes
Timer yes yes yes yes
SPECIFICATION

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THIS APPLIANCE MUST BE GROUNDED AT THE TERMINAL PROVIDED. FAILURE
TOGROUND THE APPLIANCE COULD RESULT IN ELECTROCUTION AND DEATH.
INSTALLATION OF THE UNIT MUST BE DONE BY PERSONNEL QUALIFIED TO WORK
WITH ELECTRICITY AND PLUMBING. IMPROPER INSTALLATION CAN CAUSE
INJURY TO PERSONNEL AND/OR DAMAGE TO EQUIPMENT. UNIT MUST BEINSTALLED IN
ACCORDANCE WITH ALL APPLICABLE CODES.
NOTICE The data plate is located on the rear board of the unit. The oven voltage,wattage,
serial number, and clearance specifications are on the data plate.
Thisinformation should be carefully read and understood before proceeding with the
installation.
NOTICE The installation of this unit must conform to applicable national, state and locally
recognized installation standards.
The installation of any components such as a vent hood, grease extractors, fire
NOTICE extinguisher systems, must conform to their applicable National, State and locally
recognized installation standards.
MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES, MUCOUS MEMBRANES
ANDCLOTHING. PRECAUTIONS SHOULD BE TAKEN TO WEAR RUBBER
GLOVES,GOGGLES OR FACE SHIELD AND PROTECTIVE CLOTHING.
CAREFULLY READ THEWARNING AND FOLLOW THE DIRECTIONS OF THE LABEL
OF THE CLEANER TO BEUSED.
KEEP WATER AND SOLUTIONS OUT OF CONTROLS.
NEVER SPRAY OR HOSECONTROL CONSOLE, ELECTRICAL CONNECTIONS, ETC.
BOTH HIGH AND LOW VOLTAGES ARE PRESENT INSIDE THE APPLIANCE WHEN
THE UNIT IS PLUGGED/WIRED INTO A LIVE RECEPTACLE. BEFORE REPLACING
ANY PARTS, DISCONNECT THE UNIT FROM THE ELECTRIC POWER SUPPLY.
NOTICE Never use chlorine sanitizer in contact with stainless steel surfaces longer than 10
minutes. Longer contact can cause corrosion.
NOTICE Service this, or any other CookRite appliance must be performed by qualifiedpersonnel
only. Consult your authorized service station directory or call the factory, or log onto
www.CookRite-mfg.com for the service agent nearest you.

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GENERAL INFORMATION
This equipment is designed and sold for commercial use only by personnel trained and
experienced in its operation and is not sold for consumer use in and around the home nor
for usedirectly by the general public in food service locations.
Before using your new equipment, read and understand all the instructions & labels
associated
with the unit prior to putting it into operation. Make sure all people associated with its use
understand the units operation & safety before they use the unit.
All shipping containers should be checked for freight damage both visible and concealed.
This unit has been tested and carefully packaged to insure delivery of your unit in perfect
condition.
If equipment is received in damaged condition, either apparent or concealed, a claim must
Bemade with the delivering carrier.
Concealed damage or loss - if damage or loss is not apparent until after equipment is
unpacked, arequest for inspection of concealed damage must be made with carrier within
15 days. Be certainto retain all contents plus external and internal packaging materials for
inspection. The carrier willmake an inspection and will supply necessary claim forms.
PURCHASER’S RESPONSIBILITY
It is the responsibility of the purchaser:
1. To see that the electric services for the oven are installed on site in accordance with the
manufacturer’s specifications and in compliance with all local codes.
2. To unload, un-crate, and install the oven in its proper location and in accordance with this
installation operation manual.
3. To see that electric services are connected properly by a qualified installer of your choice.
4. To see that there is a water purificationsystemsupplying the oven that meets CookRite
oven’s specifications. All connections must be in accordance with applicable code
requirements.
UN-CRATING
The oven will arrive assembled, just take out the trays underneath and put into the oven to be
ready for use. Prior to un-crating move the ovenas close to its final location as practical. This will
protect it from damage associated with moving(scratches, dings, dropping).
These ovens weigh between35-112lbs. For safe handling, installer should obtain help as
needed, or employ appropriate materials handling equipment (such as a forklift, dolly, or pallet
jack)to remove the unit from the container and move it to the place of installation.
ANY STAND COUNTER OR OTHER DEVICE ON WHICH THE OVEN WILL BE LOCATED
MUST BE DESIGNED TO SUPPORT THE WEIGHT OF THE OVEN.
NEVER lay oven with the control side down, this will damage the controls.

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INSTALLATION
LOCATION
DO NOT install the CookRite Counter top Convection Oven directly on the Floor.
DO NOT install oven closer than 1" on the control side, from another oven.
DO NOT install oven closer than 12" on the control side, from a uncontrolled heat source
(char broiler, open flame, griddle, etc.)
ELECTRICAL
The ovens are equipped for the voltage indicated on the nameplate mounted on the rear board of
the oven. They will operate on Alternating Current (AC) only. A cord & plug is providedinstalled.
All electrical connections must be made by a licensed electrician and in accordance with local
codesor in the absence of local codes with NFPA No. 70 latest edition (in Canada use: CSA STD.
C22.1)
DO NOT CONNECT TO DIRECT CURRENT (DC).
DO NOT CONNECT TO ANY OTHER TYPE OF CURRENT THAT IS OTHERWISE SPECIFIED
FOR THIS SPECIFIC UNIT, OR MACHINE WILL BE SERIOUSLY DAMAGED.
LEVELING THE UNIT
This CookRite Oven comes with legs installed at the factory, (except CRCC-100)proper leveling is
essential to receive aproper baking performance. Level CRCC-100 by adjusting the (4) feet which
have an adjustment of 2”(50mm) for accurate leveling.
WATER CONNECTION CRCC-50S &CRCC-100 UNIT ONLY
It is vital that the water supply line be thoroughly flushed with clean
water before being connected to the oven’s water manifold.
Note: the reading on the water pressure regulator gauge
(not provided), should read 20-25 PSI. If it reads more of
less, adjust regulator until it falls into the proper range.
Connect water supply to 3/4” male water pup connectorlocatedat left rear corner of the oven.
Once the water manifold and water supply are connected to the oven turn theoven ON and press
the 1-shot steam button for 1-2seconds to remove the air and any impurities fromthe system.

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WATER QUALITY REQUIREMENTS
It has a steam injection system, to ensure your new equipment works at it premiumperformance,
we recommend that in areas where hard water is present, a water softener is used.
Contact your local water equipment system provider to assist you in determining your specific
waterquality, or contact CookRite Technical support for assistance.
OPERATION
INTIAL USE
Before using your CookRite Counter Top Convection Oven for the first time, clean the unit using mild
detergent and warm water, then heat for approximately 30 minutes. The unit may emit a small
smoke as the cooking surfaces reach158-178°F (70.1-81°C). Do not be alarmed, as the smoke
iscaused by oils associated with the manufacturing process and will stop when the oven reaches
500°F(260°C).
OVEN COMPONENTS DESCRIPTION
A: Timer: Timer Mode: This can be set at any range between 0 through 120 minutes.
For model CRCC-25,CRCC-50, Timer MUST be ON for unit to work! When the timer reaches 0, the
unit will turn the fan and heater off.
For model CRCC-50S, CRCC-100, Timer is only for reminder of cooking time. When the timer reaches
0,the set cooking time is over and oven will ding as reminder take out the foods, but oven will NOT
turn off, only turn the thermostat to OFF or push the power switch off to turn off the oven.
B: Temperature: This sets the cooking temperature between 150°F to 500°F (65°C to 260°C) for
CRCC-25 &CRCC-50, and 150°F to 550°F (65°C-285°C) for CRCC-50S & CRCC-100.
C: Power Light: This light will be on when the machine under operating.
D:Heating Light:This light will illuminate when the oven is heating up to the desired temperature, it
will turn off when the desired temperature is reached.
E 1-Shot Steam:Provides a single shot of steam into the cooking chamber. The oven must be
atoperating temperature to receive this benefit, and should only be used in shots of 5 seconds
periods.
F:On/off Switch:Switch power on/off by this switch (only applied to CRCC-50S, CRCC-100)
G: Grill and convection switch:Push up for top broiler to provide intense heat for broiling, browning
and finishing menu items and push down for convection function. (Only applied to CRCC-50S)

TYPICAL OPERATION SEQUENCE
ACTION
Press the ON/OFF switch.
Adjust Temperature to desired settingand
move timer to manual position.
Indicator lights shuts off.
Load product into oven.
Set Timer to desired cook time.
1-Shot Steam (CRCC-
50S &CRCC
only)
Cooking timer times out.
Unload Oven
MAINTENANCE
Contact the factory, a service representative or a local service company for service or
required maintenance.
•
Oven interiors should be wiped down daily and thoroughly cleaned weekly using warm water
and mild detergent. DO NOT use caustic cleaners.
CLEANING
• Always start cleaning
with a cold oven.
•
The stainless exterior can easily be cleaned using stainless ste
•
Always follow the cleaner manufacturer’s instructions when using any cleaner.
•
Care should be taken to prevent caustic cleaning compounds from coming in contact with the
fan wheel.
•
The oven racks, rack slides, may be cleaned outside the ov
•
Using any harsh chemicals will result in the removal of the ETC coating and etching of the
porcelain below it. The oven interior should only be cleaned using a mild soap and a non metal
scouring pad. DO NOT use caustic cleane
•
Always apply stainless steel cleaners when the oven is cold and rub in the direction of the metal’s
grain.
KEEP WATER AND SOLUTIONS OUT OF CONTROLS. NEVER SPRAY ORHOSE CONTROL CONSOLE.
MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES, MUCOUSMEMBRANES AND CLOTHING.
PRECAUTIONS SHOULD BE TAKEN TO WEARRUBBER GLOVES, GOGGLES OR FACE SHIELD AND
PROTECTIVECLOTHING.
CAREFULLY READ THE WARNING AND FOLLOW THE DIRECTIONS ON THELABEL OF THE CLEANER TO
BE USED.
NEVER LEAVE A CHLORINE SANITIZER IN CONTACT WITH STAINLESS STEELSURFACES LONGER THAN
10 MINUTES. LONGER CONTACT CAN CAUSECORROSION.
TYPICAL OPERATION SEQUENCE
RESULT
Button lights up.
Adjust Temperature to desired settingand
move timer to manual position.
Fan,
heat and indicator light comes on.
Fan will reverse only on
CRCC
Oven has reached desired temperature.
See Hints & Suggestions -
“Loading the Oven”
Timer stars
timing down, the fan and heat turns
on.
50S &CRCC
-100 models
See Convection Oven Baking Guide, Convection
Ovens In General.
When 0 is reached the fan and heat shuts off,
and the ON/OFF switch remains
See Hints & Suggestions -
“Unloading the Oven”
Contact the factory, a service representative or a local service company for service or
Oven interiors should be wiped down daily and thoroughly cleaned weekly using warm water
and mild detergent. DO NOT use caustic cleaners.
with a cold oven.
The stainless exterior can easily be cleaned using stainless ste
el cleaner.
Always follow the cleaner manufacturer’s instructions when using any cleaner.
Care should be taken to prevent caustic cleaning compounds from coming in contact with the
The oven racks, rack slides, may be cleaned outside the ov
en cavity using oven cleaner.
Using any harsh chemicals will result in the removal of the ETC coating and etching of the
porcelain below it. The oven interior should only be cleaned using a mild soap and a non metal
scouring pad. DO NOT use caustic cleane
rs.
Always apply stainless steel cleaners when the oven is cold and rub in the direction of the metal’s
KEEP WATER AND SOLUTIONS OUT OF CONTROLS. NEVER SPRAY ORHOSE CONTROL CONSOLE.
MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES, MUCOUSMEMBRANES AND CLOTHING.
PRECAUTIONS SHOULD BE TAKEN TO WEARRUBBER GLOVES, GOGGLES OR FACE SHIELD AND
CAREFULLY READ THE WARNING AND FOLLOW THE DIRECTIONS ON THELABEL OF THE CLEANER TO
NEVER LEAVE A CHLORINE SANITIZER IN CONTACT WITH STAINLESS STEELSURFACES LONGER THAN
10 MINUTES. LONGER CONTACT CAN CAUSECORROSION.
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heat and indicator light comes on.
CRCC
-100 model.
Oven has reached desired temperature.
“Loading the Oven”
timing down, the fan and heat turns
See Convection Oven Baking Guide, Convection
When 0 is reached the fan and heat shuts off,
and the ON/OFF switch remains
lit.
“Unloading the Oven”
Contact the factory, a service representative or a local service company for service or
Oven interiors should be wiped down daily and thoroughly cleaned weekly using warm water
el cleaner.
Always follow the cleaner manufacturer’s instructions when using any cleaner.
Care should be taken to prevent caustic cleaning compounds from coming in contact with the
en cavity using oven cleaner.
Using any harsh chemicals will result in the removal of the ETC coating and etching of the
porcelain below it. The oven interior should only be cleaned using a mild soap and a non metal
Always apply stainless steel cleaners when the oven is cold and rub in the direction of the metal’s
KEEP WATER AND SOLUTIONS OUT OF CONTROLS. NEVER SPRAY ORHOSE CONTROL CONSOLE.
MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES, MUCOUSMEMBRANES AND CLOTHING.
PRECAUTIONS SHOULD BE TAKEN TO WEARRUBBER GLOVES, GOGGLES OR FACE SHIELD AND
CAREFULLY READ THE WARNING AND FOLLOW THE DIRECTIONS ON THELABEL OF THE CLEANER TO
NEVER LEAVE A CHLORINE SANITIZER IN CONTACT WITH STAINLESS STEELSURFACES LONGER THAN

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CLEANING THE FAN
The fan located behind the rear panel should be cleaned periodically.Depending on the amount and
type of usethe unit receives, dirt & grime will build upon the fan, causing it topossibly shorten the life
of the motor.
To clean simply:
1. Unplug unit and allow to cool.
2. Loosen screws shown here andremove fan cover.
3. Using damp cloth, wipe fan until clean.
4. Reassembly and test for properoperation.

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CONVECTION OVEN BAKING GUIDE
CONVECTION OVENS IN GENERAL
• Convection ovens constantly circulate air over the product. This strips away the thin layer of
moisture laden airfrom the top of the product allowing heat to penetrate more quickly. This allows
cooking times to be shortenedand cooking temperatures reduced in convection ovens. Introducing
steam into the cooking process preventsthe bake from loosing moisture and allows for a better
product.
• Steaming the dough as it bakes also gelatinizes starch on the outside layer, producing a bread with a
crisp crustand a brown crust color in varying degrees; too much steam results in an undesirable crust.
Steam also helpsto prevent wild breaks in the loaves because it delays the setting of the bread’s crust,
allowing it more time tobake and brown. However, in contrast, during the last stages of baking, a dry
oven is required when the crust isbrowning; after the steam is removed, the gelatinized layer dries
out forming a thick crunchy crust.
• The convection oven is an electromechanical piece of equipment and is designed to produce a
consistentresult. Variations in results are therefore more likely due to differences in the preparation
process.
BAKING HINTS
• Always maintain a consistent cooking process. Establish a process that works for you, write it down
and stickto it. Consistency in your cooking processes is very important to the quality of your bake.
• Always weigh your product. This will give you a more consistent size, color and quality.
• Do not overload pans or space product unevenly in the pan as this will create a uneven bake.
• Bent or warped pans can greatly affect the evenness of the bake.
• Always use the oven lights to view the product through the oven door windows. Do not open the
oven doorsduring baking as this will change the baking characteristics and produce erratic results.
• If using baker’s parchment, be sure the parchment does not blow over the product or obstruct air
flow in anyway. This will create a uneven bake. Never use aluminum foil in your convection oven.
• Use proper sheet pans for baking. Aluminum pans have better heat transference than steel pans and
therefore yield much better bake results.
LOADING THE OVEN
• When loading the oven, stage products and racks so the oven doors are opened for the least amount
of timeduring the loading process to minimize the loss of heat inside the oven.
• Center each pan on the oven shelves. Spaces should be maintained equally between the pan edges
and theoven walls, front and back. This will allow for an even distribution of airflow. The better the air
flow around theproduct, the better and more consistent the bake.
• Load the pans on the shelves as close to equal distant apart as possible. Even vertical spacing of the
pans onshelves 1 thru 3 or 4 inside the oven is important to the proper circulation of air and
therefore will have an effecton the quality of your bake.
• When loading the oven randomly, (Different times for different shelves) load the oven from thecenter
shelf out with even vertical spacing.
• When loading multiple pans at the same time, load the shelves spaced as equal distant as possible
witheven vertical spacing.

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UNLOADING THE OVEN
• Unload the top shelf before the bottom shelves. This is necessary because it is a characteristic of all
ovens that, after the fan shuts down, rising heat and the hot oven ceiling causes the top shelf to
bake quicker. This characteristic is more pronounced when baking at higher temperatures and/or for
prolonged periods of time.
• Always stage your product racks so that you can unload quickly with the door open for aminimal
amount of time. This is to preserve the temperature inside the oven cavity for your next round
ofbaking.
ALWAYS KEEP THE AREA NEAR THE UNIT FREE FROM COMBUSTIBLE MATERIALS.
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF SPILLS OCCUR,
CLEAN IMMEDIATELY TO AVOID THE DANGER OF SLIPS OF FALLS.
THOROUGHLY INSPECT YOUR UNIT ON ARRIVAL
This unit has been tested for proper operation before leaving our plant to insure delivery of your unit in
perfect condition. However, there are instances in whichthe unit may be damaged in transit. In the event
you discover any type of damage to your product upon receipt, you must immediately contact the
transportationcompany who delivered the item to you and initiate your claim with same. If this
procedure is not followed, it may affect the warranty status of the unit.

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