DOREGRILL D-ONE User manual

USER MANUAL
PROFESSIONAL ROTISSERIE
MULTIFUNCTIONAL
D-ONE
1

Dear Client,
You have just purchased a DOREGRILL rotisserie.
Thank you for choosing our equipment, the reliability, handling and presentation of which we have been
refining for over 60 years.
Always at the forefront of progress in its specialty, DOREGRILL offers you rotisseries in which we use our
expertise to best meet your expectations, combining both style, comfort and safety of use.
You will also find in our range a choice of display cases and cooking modules that you can combine with your
rotisserie.
To familiarise yourself as quickly as possible with your new equipment, and to make the best use of it, we
invite you to read these instructions for use carefully. It will allow you to exploit all of its capabilities and extend
its lifespan.
To meet your requirements concerning our products, our technical team remains at your disposal to guide you
in the installation and start-up of your rotisserie, and to answer all of your questions and suggestions. Do not
hesitate to contact us or visit our site: www.doregrill.com
To constantly improve our productions, we reserve the right to make any modification related to their
development in their technical, functional or aesthetic characteristics.
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USER INFORMATION
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TABLE OF CONTENTS
1 GENERAL …………………………………………………………………………………………………………………………….
1. MARKING …………………………………………………………………………………………………………………6
1.1 IMPORTANCE OF THE MANUAL …………………………………………………………………………………………… ....6
1.2 GUARANTEE ……………………………………………………………………………………………………………… .....7
1.3 RESERVED RIGHTS ……………………………………………………………………………………………… ..7
2 TECHNICAL DESCRIPTION………………………………………………………………………………………………
2.1 GENERAL DESCRIPTION
2.2 TOUCH SCREEN …………………………………………………………………………………………………….... 8.
2.3 MAIN MENU………………………………………………………………………………………………………...8
2.4 CATEGORIES MENU ……………………………………………………………………………………………… ...… .. 8
2.5 MANUAL MENU ……………………………………………………………………………………………… ............ ..9
2.6 CLEANING MENU …………………………………………………………………………………………… ........… ..9
. …………………………………………………………………………………….… ..8
3 TRANSPORT AND HANDLING …………………………………………………………………………………………
3.1 TRANSPORT AND DELIVERY …………………………………………………………………………………………10
3.2 UNPACKING AND HANDLING ………………………………………………………………………………………10
4 INSTALLATION AND START-UP ……………………………………………………………………………………
4.1 GENERAL INSTRUCTIONS ……………………………………………………………………………………………… 11
4.2 SETUP …………………………………………………………………………………………………… 11
4.3 ELECTRICAL CONNECTION…………………………………………………………………………………… 12
4.4 WATER CONNECTION ……………………………………………………………………………………………… 12
4.5 COOKING CHICKENS …………………………………………………………………………………………………… 13
4.6 BAKING TARTERIE ……………………………………………………………………………………………………. 13
4.7 COOKING & ROASTING PRODUCTS AND VEGETABLE GRATIN ……………………………………………………… ... 13
4.8
5 INTERVIEW................................................. .................................................. ................................................
5.1 CLEANING THE FRONT DOUBLE GLAZING ............................................. .................................................. ....14
5.2 CLEANING THE SIDE DOUBLE GLAZING ............................................. .................................................. .......14
5.3 AUTOMATIC CLEANING CYCLE .............................................. .................................................. .........14
6 TEMPERED GLASS WINDOWS - ESSENTIAL CAUSES OF GLASS BREAKAGE
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6.1 THERMAL SHOCK ............................................... .................................................. ......................................15
6.2 ICE BLOWS ............................................. .................................................. ............................15
6.3 HANDLING................................................. .................................................. ................................................15
7 CHARACTERISTICS ................................................ .................................................. ..................................... 17/18
8 MAINTENANCE / AFTER-SALES SERVICE ........................................... .................................................. .......
8.1 LOCATION OF DAMAGES ............................................... .................................................. ...........................20
8.2 SPECIFIC TROUBLESHOOTING ................................................ .................................................. ...........................20
8.2.1 CHANGING A BULB ........................................... .................................................. .......................20
8.2.2 OPENING OF THE TECHNICAL BOX AND THE EXTERIOR REAR BOTTOM ...................................... ......21
9 ILLUSTRATED COMPOSITION TABLE ............................................. .................................................. .........
9.1 PLATE 1 _ ELECTRICAL DIAGRAM D-ONE HEATER ......................................... ........................................23
9.2 PLATE 2 _ ELECTRICAL DIAGRAM D-ONE CLEANING ......................................... ...................................23
9.3 PLATE 3 _ BUTTON EXPLODED ............................................ .................................................. ...................24
9.4 PLATE 4 _ ENGINE CHART ............................................ .................................................. ......................25
9.5 PLATE 5 - REAR BLAST ............................................. .................................................. .........................26
9.6 PLATE 6 - GLASS SIDE VIEW ........................................... .................................................. .........27
9.7 PLATE 7 - FRONT WINDOW EXPLODED FRONT VIEW .......................................... ................................................27
9.8 PLATE 8 _ REAR EXPLODED VIEW FRONT WINDOW .......................................... ...........................................28
9.9 PLATE 9 - REAR BLAST ............................................. .................................................. ........................28
9.10 PLATE 10 - INTERIOR BLAST ............................................. .................................................. ................29
9.11 PLATE 11 - HANDLE BREAK ............................................. .................................................. ....................30
9.12 PLATE 12 - STEAM SYSTEM BREAKAGE ............................................ .................................................. ....31
9.13 PLATE 13 - CLEANING SYSTEM BREAKDOWN ............................................ ................................................32
10 RECOMMENDATIONS ................................................ .................................................. .................................
10.1 UNPACKING................................................. .................................................. .................................................. ....33/34
10.2 CHANGE OF PRODUCT CONTAINER ............................................. .................................................. ..................35
10.3 EVACUATION TUBE POSITIONING ............................................... .................................................. ................36
10.4 DISASSEMBLY TUBE EVACUATION ............................................... .................................................. .........................37
11 WATER ACCESSORIES WATER TREATMENT ......................................... .................................................. .......... 38
11.1 POSITIONING TAKEN WATER TREATMENT .............................................. ......................................39
12 DESSERT ACCESSORIES ............................................... .................................................. ................................ 40
12.1 DESERT................................................. .................................................. .................................................. .......41
13 POSITIONING OF ACCESSORIES SERVED IN ROTISSERIE ............................................ ..............................
13.1 RECEPTACLE POSITIONING IN ROTISSOIRE .............................................. .......................................42
13.2 ROTISSERIE DESSERT PRESENTATION ............................................... .............................................. .... ...43/44
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1GENERALITY
1.1 Marking
This equipment complies with the European directives applicable to it. Therefore, the CE logo appears on the nameplate and a
declaration of conformity are attached to this manual.
-
-
-
-
Manufacturer's name and address
CE marking Equipment model
(MOD) Electrical power (kW / A)
-Serial number (MATR)
-Electric voltage and frequency (Volt / Hz)
-Year of manufacture
Fig. 1 (CE marking)
This plate is attached to the left side of the rotisserie at the bottom of the technical box closing panel.
1.2 Importance of the manual
This manual aims to provide installers and users of this equipment with all the information necessary for optimum use of their
rotisserie, to extend its life thanks to maintenance regular and appropriate, to deal with minor incidents and breakdowns that often
do not require intervention from a specialist, and to avoid, by observing the warnings and recommendations, any risk of injury
to its users.
An integral part of our rotisseries, this manual, valid for the D-One model, must remain at the disposal of its operators.
The manufacturer is not responsible for any damage caused to people, animals and property by misuse of the equipment, or non-
compliance with the rules described in this manual.
IMPORTANT: This device is for professional use. As such, and in order to avoid any
danger, its use must be carried out by qualified personnel. It must be installed
in accordance with current regulations.
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1.3 Guarantee
The manufacturer guarantees that the rotisserie referred to have been subjected to tests and trials in our workshops.
The warranty for these rotisseries is 12 (twelve) months. Refer to the Guarantee Certificate attached to the invoice your rotisserie.
The manipulations, and / or the replacement of elements by non-original parts, cause the warranty and release the manufacturer
from any liability.
1.4 Rights Reserved
All rights reserved concerning this technical manual << Instructions for use of swing rotisseries D-One series self-cleaning
machines>> remain the property of the manufacturer. No part of the manual can be reproduced and distributed without
written permission from it.
2 TECHNICAL DESCRIPTION
2.1 General description
The rotisserie is generally mounted on a trolley (1) equipped with casters (4 casters, 2 of which are braked)
It consists of: A structure (tank) in stainless steel.
The side walls and side are double glazed and the engine part and bottom are clad in steel enamell for extra security.
-Standard stainless steel swings
-In the lower part, the stainless steel grease trap equipped with a drain plug
-Double glazing composed as follows: a tempered sealant pane, and a tempered pane of
thermal protection (“Rotisserie” screen printing glass; These two panes are integral and held together by magnetic attraction.
They are kept closed by an ergonomic quarter-turn stainless steel handle.
- Two waterproof lights with a maximum power of 25 watts built into the engine housing and protected by tempered glass screens.
2.2 Touch screen
A touch screen with a main menu and then several sub-menus
NB: To return to the main menu when you are in a submenu, press the arrow
located at the top left of the touch screen.
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2.3 Main Menu
Active lighting
Active motor rotation
Washing mode (see
cleaning menu)
Lighting
Motor rotation
Wash mode
Each category has several choices.
Each choice corresponds to a time and temperature value (see cooking
characteristics tables on page 18)
Sub-menus (Category access)
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2.4 Menu Categories

-Set the desired temperature (set point) using the keypad
-Set the desired time using the keys
-Activate cooking using the button
-Activate the motor using the key
Key validated and cooking activated
Key validated and motor activated
-When cooking is activated the set point remains orange.
-When cooking is finished, an audible beep alerts you to the end of the cycle cooking and
automatically switches to oven mode .
2.6 Cleaning menu
-a short cycle (about 1 hour)
-A long cycle (about 2 hours)
-Before starting the cleaning, it is essential to remove the drain plug located at the bottom of
the dish.
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2.5 Menu Categories

Warning to check if there is enough product before starting the cleaning process (see diagram for
procedure and replacement of the product container) page
DOREGRILL declines all responsibility if another cleaning product was used other than DECAONE
product recommended for used within this rotisserie, and your product guarantee would not be valid.
3 TRANSPORT AND HANDLING
3.1 Transport and delivery
Our rotisseries are adjusted, tested, and controlled in our workshops. They are carefully packaged to guarantee their arrival at
their destination in the best condition. Once the equipment is unpacked, make sure it has not been damaged during transport.
In this event, any damage suffered must be noted and reported in the presence of the carrier used. The reservations stipulated
on the Delivery Note must imperatively be followed, within 48 hours of receipt of the equipment, by letter with acknowledgment
of receipt to the carrier and the reseller notified.
3.2 Unpacking and handling
When unpacking, do not pierce the bubble protection with an object that could damage any component of your equipment.
The device can be moved on level surfaces by means of its casters.
If a forklift truck must be used to lift the device. It must be passed under the base of the device, before gluing the discharge
tubes, taking care that the forks are level with the support frame. Beforehand, you will have to remove the grease support
positioned at the bottom of the front of the device.
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4 INSTALLATION AND START-UP
4.1 General guidelines
The installation of the rotisserie in question (positioning and connection) must be carried out by authorised personnel with the
technical and professional skills required to perform this installation in compliance with the standards in force in the country of
which use of this type of equipment applies.
4.2 Setting up
Unpack the rotisserie, swings and accessories.
Install the rotisserie away from any combustible material ( wood, plastics, etc.). In case of proximity to this type of material, they
must be protected by means of insulating materials.
IMPORTANT: Observe an air gap of at least 150 mm at the back and on the sides of the rotisserie
to allow good ventilation of the latter and protection of the surrounding appliances or walls, as well
as that of the soaked ice from the pan. 'apparatus.
4.3 Electrical connection
Check that the mains voltage corresponds to the characteristics indicated on the nameplate affixed at the bottom on the left side of
the device.
The rotisserie must be connected to the power supply network by means of an outlet that must be earthed.
The connection must be in 400 V + N + T three-phase. Check that there is no connection error (phase and neutral inversion for
example).
Refer to the electrical standards in force in the country of use of the device
IMPORTANT: The manufacturer cannot be held liable in the event of an accident resulting
from a non-existent or incorrect earth connection, or any other inappropriate installation of the
equipment
IMPORTANT: It is strictly forbidden to place a dish or any other object on top of the rotisserie,
or to obstruct by any means the chimney and the ventilation zones.
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Preparation
Operating voltage 400 + Neutral + Earth
4.4 Water connection
It is imperative to provide a cold water supply (diameter 15/21) near the rotisserie. The rotisserie will be connected to the network
using a conventional flexible hose fitted with a standard female "sprinkler" type connection.
IMPORTANT: It is imperative to install a softener upstream in order to avoid scale deposits
and preserve the water solenoid valve and the shielded elements. Dorégrill declines all
responsibility if the rotisserie were to operate without and the warranty could not apply.
When cooking chickens, make sure that the dish is covered with water to ensure the humidity of the cooking (minimum 1 cm over
the entire surface of the dish).
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4.5 Poultry cooking
-Place the poultry in the swings after having pricked and seasoned them
-Using the shower, pour 2 cm of water into the bottom of the dish.
-Choose the roast chicken menu
-Choose the size of the chickens
-Motor rotation
-Start cooking
4.6 Baking tarterie
-Remove the swings
-Place the grid support previously filled with tarterie
-Choose the tarterie menu
-Validate the choice of tarterie
-Start cooking
4.7 Cooking roasting and vegetable gratin
-Choose the menu corresponding to the product to be roasted or the vegetable gratin
-Validate the appropriate choice
-Start cooking
5 MAINTENANCE
The D-One rotisserie was designed to make the chore of cleaning easy.
-Regular daily cleaning is recommended.
-Scotch brite stainless steel makes it difficult to catch grease.
-The entire heating and ventilation process located in the bottom part of the rotisserie results in homogenization of the
heat in the tank -
- The presence of independent double glazing ensures both a panoramic view of the cooking area and direct accessibility.
IMPORTANT
Never use a high pressure cleaner
Use only “Special Oven” food approved cleaning products ()
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5.1 Cleaning the front double glazing
- The separate opening of the two front windows allows cleaning of all glass surfaces.
5.2 Cleaning the double glazing on the side
- If necessary, cleaning of the side windows is possible by unscrewing the 4 screws that hold the exterior window (the maneuver
must be done with delicacy)
5.3 Automatic cleaning cycle
-
Two choices : A short cycle for a cleaning of about an hour
A long cycle for a cleaning of about two hours
Procedure:
Check whether the rotisserie is properly connected to the network using the hoses.
Check if the rotisserie is properly connected to the drainage network
Open water tap (Important: on first use, wait for the entire water circuit and in particular the balloon to fill up
about 10 minutes before even switching on the rotisserie)
Remove the drain plug inside the roasting pan
Press the wash mode at the bottom right of the touch screen of the main menu
Choice of long cycle or short cycle
Confirm your choice (be careful, the cleaning cycle will begin when the balloon has reached the ideal
temperature for around 15 minutes)
The shower located on the side of the rotisserie will allow you to perfect your cleaning.
- During the cleaning period several cycles will follow one another: Hot water spray times
Product spray times
Product action times
Rinsing times
WARNING: The use of bleach or any chlorine-based product will cause oxidation of the stainless steel. We accept no
responsibility if this happens
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6 TEMPERED GLASS WINDOWS - Main causes of glass breakage
6.1 Thermal shock
- There cannot be a difference greater than 80 ° C between two precise points on the ice. When this is the case the breaking
point is reached and the ice can then explode instantly.
Ex: cleaning a hot ice cream with a cold sponge
6.2 Blows to the ice
- When a blow is accidentally struck on a tempered glass window, more precisely on the edge or the edge of this one, a very small
piece of glass, sometimes only the size of a pinhead, can break away.
-Since then, the balance molecular ice is broken. Broken glass becomes inevitable, whether in the hour or in the days that follow.
-Such shocks can occur when unpacking the equipment, or when the user accidentally hits one of the accessories (spit, basket,
sauce pan, etc.) on the edge of the ice while installing it.
6.3 Handling
- Unwanted and regular movements prematurely weaken the glass surfaces.
IMPORTANT: Glass, whether tempered or not, is a fragile material that should therefore be handled
with care. Sensitive to the blows dealt to it, the glass cannot in any case break on its own, without one
of the aforementioned cases being the cause.
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INFORMATION FOR THE OPERATOR
16

7 CHARACTERISTICS
7.1 TECHNIQUES
DIMENSIONS D-ONE
Overall width 1200 mm
Overall depth 1070 mm
Height
980 mm
-From the rotisserie block
-Mounted on trolley or cabinet 1770mm
Total empty weight
TECHNICAL COMPONENTS
Swings
Number 6
Useful length 725 mm
Drive motors
Number 1
2
25 Watts
1
1
12150 Watts
400V + N + T
18.5 A
5 x 2.5 mm2
Mood lamps
Number
Unit power voltage Fan
Number of hot air fan
Number fan card
Total power of the device
Voltage
Amperage
Power cord
Section
Plug: 4 pin + earth Yes
CAPACITY
Capacity in number of poultry
according to size 1
20/30 Poultry
-
1 These capacities are given as an indication and depend on the size of the poultry
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7.2 COOKING PROGRAMMING CHARACTERISTICS
PRODUCT (top display) T ° C
Cooking
Cooking Time T ° C Oven
Roast chickens
600g to 1 Kg
220 ° C 30 mins 80 ° C
1 Kg to 1.5 Kg
220 ° C 40 mins 80 ° C
1.5 Kg to 2 Kg
220 ° C 50 mins 80 ° C
Rotisserie products
Roast cooked pork coloring
220 ° C 15 mins 80 ° C
Cooked pork belly coloring
220 ° C 15 mins 80 ° C
Ham coloring
220 ° C 15 mins 80 ° C
Coloring cooked pork rips
220 ° C 15 mins 80 ° C
Cooking raw Toulouse
sausages
200 ° C 20 mins 80 ° C
Roast raw beef cooking
200 ° C 35 mins 80 ° C
Tartery
Quiches and pies
200 ° C 20 mins 80 ° C
Pizzas
250 ° C 20 mins 80 ° C
Flamenkuche
250 ° C 10 mins 80 ° C
Toast and bruschetta
220 ° C 15 mins 80 ° C
Puff pastry
220 ° C 20 mins 80 ° C
Gratin
Gratin dauphinois
250 ° C 20 mins 80 ° C
Vegetables gratin
105 ° C 20 mins 80 ° C
Gratin with bechamel sauce
250 ° C 15 mins 80 ° C
Manual
Normal
220 ° C 50 mins 65 ° C
18

MAINTENANCE
19

8 MAINTENANCE / AFTER-SALES SERVICE
Any interventions on your device must be carried out by a qualified professional.
8.1 Location of damage
The purpose of this part is to list the main failures that any user is likely to meet, give the possible causes and provide the means
to rectify these without outside intervention.
FAULTS OBSERVED POSSIBLE CAUSES REMEDIES TO BE PROVIDED
- Put the electric plug in the socket. Reset the
circuit breaker or change the device protection fuse
- Tactile front does not light up - No power supply
- Defective bulb
- A mood lamp is extinct - Change the bulb
Door not closed properly
or Defective contact
- Close the door securely
-Call the installer
- Door alarm
- Lack of water with closed tap
or defective probes
- Defective motor
- open the tap otherwise call the installer
- Water heater alarm
- The swings do not rotate - Call the installer
- Very long cooking - Resistor or fan defective
System fault
- Call the installer
-- Unplug the rotisserie then plug it back in after waiting
for 15 seconds. Call the installer.
8.2 Specific repairs
8.2.1 Changing a bulb
This can be done by the user
WARNING: Before changing a bulb that is still hot, wait a few minutes for it to cool
down to avoid any risk of burns.
Disconnect the electrical supply to the rotisserie.
Using a flat screwdriver, loosen the four screws which hold the cover as well as the gasket and the protective glass which are
located in the upper part of the roasting pan. Remove the bulb by pulling it upwards.
Position the new bulb then tighten the assembly securely.
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