Duke 6/13 Guide

1
GAS FIRED CONVECTION OVEN
DUKE MANUFACTURING CO.
2305 N. Broadway • St. Louis, MO 63102
800.735.3853 • 314.231.1130 • 314.231.5074 Fax
www.dukemfg.com
6/13 THE OVEN
Installation, Operation & Parts
Maintenance Manual
Part #152468 Rev. C

2
INDEX PAGE
6/13 Gas Specifications 4
Installation Instructions
A. Qualified Personnel 5
B. Delivery & Inspection 5
C. Location of Oven 5
D. Gas Piping 6
E. Electrical Connections 7
F. Ventilation 7
G. Gas Oven Assembly 8 - 9
H. Adjustments Associated with Installation 9
Operating Instructions
A. Oven Controls
1. “V” Controls - Electro-Mechanical 11
1. “X” Controls - Solid State Digital 12
2. Programming Instructions
for “X” Controller 13
3. “Z” Controls - Electronic
with Chained Event Capabilities 14
4. Programming Instructions
for “Z” Controller 15 - 18
5. “ZX” Controls - Solid State Digital 19 - 21
B. General Guidelines for Operation 22
C. Cooking Chart 23
D. Cook & Hold - Roast & Hold 24
E. General Guidelines for
Cook & Hold -
Roast & Hold 25
F. Cleaning the Oven 26
Maintenance Instructions
A. Adjustments 26
B. Door Adjustments 26
C. Door Switch Adjustment 26 - 27
D. Thermostat Calibration 27
E. Gas Pressure Regulation
& Adjustment 28
F. Door Assembly 29
Double Stacked Ovens 30
“V” Controller Assembly 31
“X” Controller Assembly 32
“Z” Controller Assembly 33
“ZX” Controller Assembly 34
“V” Controller 35
“V” 208/240 Motor/Element Side 36
INDEX PAGE
“X” Controller 37
“X” Motor/Element Side 38
“Z” & “ZX” Controller 39
“Z” & “ZX” Motor/Element Side 40
Repair Parts List 41 - 42
Warranty 3
Please supply the ID Number and the Serial
Number when ordering
replacement parts or requesting service.
We recommend service by Duke Authorized
Service Agencies
during and after the warranty period.

3
LIMITED WARRANTY
Gas Convection Ovens
DUKE MANUFACTURING CO.warrants to the original buyer that its Convection Ovens
shall be free from defects in workmanship and materials for the period specified in this warranty.
STANDARD PRODUCT WARRANTY PERIOD
1 Year, Limited Parts and Labor
10 Year, Limited Door Warranty
OPTIONAL 2 YEAR LIMITED PARTS AND LABOR WARRANTY
The warranty period commences with the date of installation of the oven. All labor and parts
expenses after expiration of the warranty shall be the responsibility of the end user. Duke Manufacturing
Co. will bear the labor and parts expense during the warranty period, which applies only to products used
within the United States.
The warranty includes travel time portal to portal, not to exceed 100 miles round trip, or two hours
total travel time. Repairs to the oven due to abuse, misuse, handling or harsh chemical action are not
covered. Removal of the identification rating plate voids the warranty as does operation at incorrect
voltage. Unauthorized modifications made to the oven by any party also voids the warranty. Damage due
to floods, fire or other acts of God also are not covered. Adjustments, such as leveling, calibration or
tightening of fasteners normally associated with the installation related to plumbing, electrical or gas
connections are the responsibility of the installer.
The door to the oven is warranted for a period of ten years, with the exception of the glass window.
No labor or travel or adjustments are included in the ten year warranty.
To the extent allowed by law, any express warranties or any implied warranties of merchantability
or fitness are limited to the replacement guarantees above and any other warranty is disclaimed.
Certain states disallow the exclusion or limitation of incidental or consequential damages, so the
above limitation or exclusion may not apply to the Purchaser. This warranty gives the Purchaser specific
legal rights. The Purchaser may also have other rights which vary from state to state.
This warranty and the obligations assumed by Duke Manufacturing Co. are exclusive and in lieu
of all other liabilities and warranties, expressed or implied. Duke Manufacturing Co. shall not be liable,
directly or indirectly, for consequential or incidental damages, including, but not limited to, any loss of
business profits. Damages incurred or suffered from, in connection with repairs made to the oven by
persons or firms not specifically authorized to do so by Duke Manufacturing Co., are not the
responsibility of Duke Manufacturing Co.

4
POST IN A PROMINENT LOCATION instructions to be followed in
the event the user smells gas. This information shall be obtained by
consulting the local gas supplier.
FOR YOUR SAFETY:
Do not store gasoline or other flammable vapors or liquids in the vicinity of this or
any other appliance.
WARNING:
Improper installation, adjustment, alteration, service or maintenance can cause
property damage, injury or death. Read the installation, operating and maintenance instructions
thoroughly before installing or servicing this equipment.
6/13 GAS CONVECTION OVEN
Specifications
HEATING VALUE NATURAL GAS PROPANE GAS
1000 BTU 37.3 MJ/m32550 BTU 95.0 MJ/m3
SPECIFIC GRAVITY 0.63 0.63 1.53 1.53
GAS PRESSURE AT
MANIFOLD 3.5” W.C 0.87 kPa 10” W.C. 2.49 kPa
OVEN INPUT
STANDARD DEPTH
PER BURNER 20,000 BTU/HR 5.9 kW 20,000 BTU/HR 5.9 kW
PER OVEN 40,000 BTU/HR 11.8 kW 40,000 BTU/HR 11.8 kW
DEEP DEPTH
PER BURNER 23,000 BTU/HR 6.8 kW 23,000 BTU/HR 6.8 kW
PER OVEN 46,000 BTU/HR 13.5 kW 46,000 BTU/HR 13.5 kW
BURNER ORIFICE SIZE
STANDARD DEPTH #44 2.18 mm #55 1.32 mm
DEEP DEPTH #43 2.26 mm #54 1.40 mm

5
INSTALLATION INSTRUCTIONS:
A. Qualified Personnel
These installation instructions are for the use of qualified
installation and service personnel only. Installation or
service by other than qualified personnel may result in
damage to the oven and/or injury to the operator.
Qualified installation personnel are those individuals, firms,
companies or corporations which either in person or through
an agent are engaged in and responsible for:
•The installation or replacement of gas piping or the
connection, installation, repair or servicing of
equipment, who are experienced in such work,
familiar with all precautions required, and have
complied with all requirements of state and local
authorities having jurisdiction. See: National Fuel
Gas Code NFPA 54-1988 and ANSI Z223.1-1988,
Section 1.4.
For an oven equipped with casters, the installation shall be
made with a connector that complies with the Standard for
Connectors for Movable Gas Appliances, ANSI Z21.69-
1987, and Addenda, Z21.69a-1989, and a quick-disconnect
device that complies with the Standard for Quick-Disconnect
Devices for Use with Gas Fuel, ANSIZ21.41-1989. When
installing the oven with casters and quick-disconnect hose,
adequate means must be provided to limit the movement of
the oven without depending on the connector and the quick
disconnect device or its associated piping to limit the oven
movement. Restraining means may be attached to the
vertical portion of the base frame in the rear of the oven.
Canadian installations should conform to “Installation Codes
for Gas Burning Appliances and Equipment” CAN-I-B149.1
and B149.2 and/or local codes.
B. Delivery and Inspection
Duke Manufacturing Co. does everything within its power to
insure you received your oven in good condition. They are
strapped down on heavy wooden skids and surrounded by
heavy “tri-wall” cartons to prevent shipping damage. They
have all been carefully inspected before they were packaged
and consigned to the carrier.
Upon delivery of your Duke oven:
• Look over the shipping container, careful noting
any exterior damage on the delivery receipt which
must also be signed by the driver/delivery person.
•Uncrate and check for any damage which was not
evident on the outside of the shipping container.
This is called concealed damage. The carrier must
be notified within fifteen (15) days of the delivery
of the oven and the carton, skid and all packaging
materials must be retained for inspection.
Duke Manufacturing Co. cannot assume liability for loss or
damage suffered in transit. The carrier assumes full
responsibility for delivery in good order when the shipment
was accepted. However, we are prepared to assist you in
filing your claim.
C. Location of the Oven
Proper planning and placement of the oven will give you the
best results in terms of long term user convenience and
satisfactory performance. We urge you to give adequate
thought in the placement of your oven prior to its arrival.
•The oven should be placed in an area which is free
from drafts and accessible for proper operation and
servicing.
•The area around the oven must be kept clear of
combustible materials. A minimum clearance of:
Combustible Non-combustible
RIGHT SIDE 1” 0”
LEFT SIDE 1” 0”
REAR 3” 3”
FLOOR 8” 8”
must be maintained between the oven and any combustible
or non-combustible surface.

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D. Gas Piping
Each section of the 6/13-G Series Ovens (standard depth) is
rated at 40,000 BTU’s per hour (11.7 kW) or (deep depth)
46,000 BTU’s per hour (13.5 kW). Therefore, 38-40
(standard), 44-46 (deep) cubic feet of natural gas or 16
(standard), 18.4 (deep) cubic feet of propane gas per hour
must be supplied to each unit (stacked units count as two)
when the oven is full on. In order to achieve the degree of
performance for which the unit has been designed, the
overall piping plan of the kitchen, properly sized, is
essential. The installation of this oven must conform with all
local codes, or in the absence of any local codes, with the
National Fuel Gas Code, NFPA 54-1988 and ANSI Z 223.1-
1988.
Your local gas supplier should consult the National Fuel Gas
Code for proper sizing and installation of gas piping.
Generally, piping should be sized to provide a gas supply
sufficient to meet the maximum demand of all gas
appliances on a line without undue loss of pressure at the
outlet to the equipment. The total BTU requirements of the
equipment being served and the length of the piping from the
meter to the appliances are major considerations in the
proper design of the gas supply system.
This oven has been tested and certified for use on gas
systems which do not exceed 1/2 psi (3.45 kPa) of pressure.
If the piping system is tested at a pressure higher than 1/2 psi
(3.45 kPa), this oven should be isolated from the supply by
disconnecting it. If the piping system is tested at a pressure
lower than or equal to 1/2 psi (3.45 kPa), this oven should be
isolated from the supply by shutting off the manual shut off
valve located on the front panel.
MAXIMUM CAPACITY OF IRON PIPE IN CUBIC FEET
PER HOUR (PRESSURE DROP OF 0/5” W.C.) NATURAL
GAS
MAXIMUM CAPACITY OF PIPE IN
THOUSANDS OF BTU’S PER HOUR
OF UNDILUTED PROPANE GAS AT
11” W.C.
Length in
Feet 1/2” 3/4” 1” 1-1/2” 2” Length in Feet 1/2” 3/4” 1”
10 175 360 680 2100 3950 10 275 567 1071
20 120 250 465 1460 2750 20 189 393 732
30 97 200 375 1180 2200 30 152 315 590
40 82 170 320 990 900 40 129 267 504
50 73 151 285 900 1680 50 114 237 448
60 66 138 260 810 1520 60 103 217 409
70 61 125 240 750 1400 70 96 196 378
80 57 118 220 690 1300 80 86 185 346
90 53 110 205 650 1220 90 83 173 322
100 50 103 195 620 1150 100 78 162 307
From National Fuel Gas Code - Appendix C, Table C-4 From National Fuel Gas Code - Appendix C, Table C-16

7
E. Electrical Connections
Your oven is supplied for connection to a 115 volt,
single phase grounded circuit. The electric motor, oven
lights, indicator lights and control circuits are connected
through a seven foot electric supply cord found at the
rear of the oven.
Before making any connections to these units, check the
rating plate to assure that the voltage of the oven is
compatible with the electrical supply. When installing,
all ovens must be electrically grounded in accordance
with local codes, or in the absence of local codes, with
the National Electrical Code, ANSI/NFPA 70-1990 (in
Canada - CSA Std. C-22.1). Wiring diagrams are
located in the control compartment area of the oven.
Standard wiring schematics are also provided with this
manual.
WARNING: This appliance is equipped
with a three-prong (grounding) plug for
your protection against shock hazard
and should be plugged directly into a
properly grounded three-prong
receptacle. DO NOT cut or otherwise
remove the grounding prong from this
plug.
F. Ventilation
Proper ventilation is very important for the proper
function of your oven. Good ventilation will allow the
oven to function properly as well as remove unwanted
vapors and products of combustion. Not venting the
ovens properly can result in unsatisfactory baking
results as well as the possibility of damaging your oven.
To keep your warranty in force, a proper ventilation
system must be employed, either direct vented or under
a canopy.
Venting to a Canopy Exhaust Hood
The best method of venting your oven is by placing it
under a properly designed mechanically driven exhaust
hood. The hood should be sized so the equipment which
it is designed to ventilate fits underneath with a
minimum six (6) inch (152 mm) overhang on all sides
not adjacent to a wall. The distance from the floor to the
lower edge of the canopy should not exceed seven (7)
feet (2.2 m).
The hood should have adequate capacity and provide a
sufficient supply of make- up air. Ventilation hoods
come in many sizes and capacities. Hood capacity is
expressed in cubic feet per minute (CFM). The total
make-up and exhaust air required for the canopy hood
should be about 22 CFM per oven section.
Information for the proper construction and installation
of ventilating hoods may be obtained from the
“Standard for the Installation of Equipment for the
Removal of Smoke and Grease-Laden Vapors from
Commercial Cooking Equipment, NFPA-96-1980”.
Direct Flue Venting
Occasionally it is not possible or practical to install a
powered canopy hood. In those cases the oven can be
vented directly by means of a direct flue method.
Correctly venting your oven is very important to insure
proper cooking results and preclude any premature
failures in the burner or burner compartment. The direct
flue method incorporates a drafthood which is mounted
to the top of the oven (or the upper oven section in a
stacked unit). The flue then rises from the drafthood
vertically to a point 6-8 feet above the roof or any close
structure. The flue is then capped with an approved vent
cap to isolate the flue from the external environmental
conditions.
The direct flue method does not incorporate the ability
to replace air consumed by and vented from the oven.
An adequate supply of room make-up air must be
provided if your oven is to be vented by this method.
The total makeup air requirement for one oven section is
approximately 30 CFM.
Lighting Instructions:
•Be Sure Gas Shut Off Valve is Set to ON
Position
•Turn Power Switch to COOK Position
•Set Thermostat to Desired Temperature
Shut Down Instructions:
•Turn Power Switch to OFF Position
•Do Not Turn Gas Shut Off Valve to Closed
Position. This is a service valve, left on
until oven needs to be serviced.
KEEP THE OVEN AREA FREE AND
CLEAR FROM COMBUSTIBLES.
THIS MANUAL MUST BE RETAINED FOR
FUTURE REFERENCE.

8
G. Oven Assembly
Before assembling and installing the oven, please check to
make sure that all necessary parts are present. In addition to
the oven itself, there will also be legs, feet or casters, the
flue/vent guard or draft hood & drafthood collar assembly,
(for double sections, retaining clips, flue riser and/or
common manifold) and miscellaneous hardware. Please
check the interior of all oven sections for the parts needed to
assemble and install your oven(s).
Leg Attachment
•Once the oven has been removed from the carton,
lay it on its left side (the side without the controls),
hold the leg and align with the threaded holes in the
front corner of the bottom of the oven. Carefully
start the threads of the corner leg bolt (5/16”-18 X
1/2”), avoid cross threading.
•Align the leg plate holes in each leg with those in
the corners of the oven bottom and secure using two
5/16”-18 x 1/2” bolts. Tighten all bolts firmly.
Repeat this procedure for all legs.
•Raise the oven up on its legs.
Level the oven by turning the adjustable feet in or out as
needed.
Caster Installation
•Casters are available as an option for both the single
and double oven sections.
•The installation of casters requires the removal of
the adjustable feet from the legs. This is done by
placing the bit of a large screwdriver against the lip
of the foot and rapping the screwdriver to drive the
foot out of the leg. The caster is then inserted fully
into the opening where the foot came out and the
locking nut tightened to expand the compression
sleeve of the caster.
NOTE: The casters with locking brakes are best
mounted on the front side of the oven for easier
access.
Double Sections
•Secure the short legs to the bottom of the lower
section as described in previous section.
•Casters are installed by the method described for
single section ovens. Previous section.
•Place upper section on top of lower section and
align all edges of the ovens.
•Locate securing straps and align with holes on rear
frames of oven section, install three screws each as
provided and tighten.
•At the rear of the oven, install the flue connector by
sliding it up through the flue vent opening in the top
of the oven and over the upper flue vent. Push it
flush with the back of the oven then slide it down
over the lower flue vent. Attach with screws
provided.
•Install flue guard or drafthood adapter and
drafthood & drafthood collar to upper section.
NOTE: If you plan to use casters and flexible fuel
gas connectors, a fixed restraint of the proper
length must be incorporated to secure the oven to a
non-movable surface to eliminate strain on the
connector. If the oven is removed from its normal
position, the restraint must then be reattached
when returned.

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Installation of the Vent
•Ovens ordered for installation under a powered
canopy exhaust hood should have the flue
guard in place. This item can be installed by
placing it over the flue opening, making sure
that it does not obstruct the flue, and attaching
it with the screws provided.
•Ovens ordered for installation in a location
other than under a powered canopy exhaust
hood are supplied with a drafthood &
drafthood collar. This device mounts to the top
of the upper oven section by attaching the
drafthood adapter to the flue opening with the
screws provided, the drafthood is then mounted
on top of the adapter. The flue pipe is attached
vertically to the drafthood.
Maintenance & Inspection of the Ventilation
System
It is important that the ventilation system be inspected
and/or maintained by Qualified Personnel at least once
each year.
This inspection/maintenance should consist of, but not
be limited to:
•Inspection for blockages or build up which
might interfere with the venting of the oven.
•Repair of such blockages.
•Proper installation of the drafthood or flue
guard.
•Inspection of the venting canopy, its drive
motors and belts, etc.
Proper preventive maintenance can reduce your chances
of costly repairs.
H. Adjustments Associated with Installation
Each oven section and all its component parts have been
tested thoroughly and inspected before your oven was
shipped from the factory. However, it is sometimes
necessary to further test or adjust the oven once it has
been installed. Such adjustments are the responsibility
of the Dealer or Installer. These types of adjustments are
not considered defects, rather a normal and routine part
of the proper installation of the equipment.
These adjustments include but are not limited to:
•Adjustments and recalibration of the
thermostat
•Adjustment to the doors.
•Burner or pilot adjustment.
•Adjustments to the gas pressure regulator.
•Leveling, and tightening of fasteners.
No installation should be considered complete without
proper inspection and, if necessary, any adjustments by
qualified service or installation personnel.
It is also important not to obstruct the natural flow of
combustion and ventilation air if the oven is to operate
properly. This oven should not be installed on a curb
base or sealed to the wall. Either condition can restrict
the flow of air to the combustion compartment or
prevent proper ventilation of the blower motor. The
blower motor has a thermal protection device which will
trip because of excessive ambient temperature at the
back of the oven. This condition should be corrected
immediately to avoid damaging the oven permanently.
Before making any connections to the oven, check the
rating plate to be sure the oven specifications concur
with the type of gas and voltage to be supplied to the
oven.
The rating plate is located behind the louvered lower
front panel. To access, loosen the four screws below the
doors, and pull panel outward.
The plate bearing the oven’s serial number is attached to
the underside of the upper ledge above the control panel.

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OPERATION INFORMATION
The information in this section is intended for the use
of qualified operating personnel. Qualified Operating
Personnel are those individuals who have carefully
read the information contained in this manual, are
familiar with the function of the oven and/or have had
experience with operating the equipment described.
We recommend following these instructions to insure
optimum performance, long life and trouble-free
service from your oven.
The 6/13-G Series of Convection Ovens
Convection cooking has been around from the 1960’s. Its
advantages are well known. It differs from conventional
cooking by the movement of heated air within the cooking
cavity by means of a fan. This moving, heated air helps to
strip the cool air from around the product being cooked,
allowing the heat to penetrate more rapidly. The results are
that your product is cooked quicker and at a lower
temperature with the comparable product quality found in
conventional ovens.
The “6/13” Series of ovens represents the very latest in
energy efficiency technology with an appreciable
reduction in NOx emissions over other gassed fired
ovens, both convection and conventional. The
introduction of heat directly to the cooking cavity
precludes any undue thermal loss due to the venting
away of heated air before it has utilized its energy to
cook product. This results in lower flue temperatures
and hence, less heat loss to your kitchen so your
exhaust and air conditioning systems do not work as
hard. Also, the “over-sized” cooking cavity allows you
to cook more product in each load.
All of this in addition to superior cooking results means
the “6/13” Series of gas fired convection ovens is an
outstanding value. In addition, lower NOx emissions
means it’s environmentally friendly. Please take the
time to carefully read the operating instructions. They
are important in the successful use of your Duke “6/
13”.
IMPORTANT NOTE: The “6/13” Convection
Oven relies on electricity for powering the ignition
system and the fan. Do not attempt to operate this
unit during a power failure.

11
Oven Controls — Electro-Mechanical
• 1. The Power Switch - Controls power to ON or
Cool Down Function.
• 2. The Indicator Light - When lit indicates burners
are operating. When the light goes out, the oven
has reached its cooking temperature.
• 3. The Cooking Thermostat - Controls the oven
temperature.
• 4. The Cooking Timer - Sounds an electric buzzer
on expiration of operator set time as a reminder to
remove product at end of cooking cycle.
• 5. The Light Switch (Optional) - Controls interior
lights.
• 6. The Fan Speed Switch (Optional) - Sets fan speed
to high or low.
• 7. The Manual Gas Shut Off Valve - Turns gas
supply to oven controls on or off when service is
required.
“V” Controller

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Oven Controls — Solid State Digital Controls
• 1. The Power Switch - Controls power to ON or
Cool Down function.
• 2. The Indicator Light - When lit indicates burners
are operating. When the light goes out, the oven
has reached its cooking temperature.
• 3. The Digital Display - Indicates time and/or
temperature.
• 4. The Time Dial - Sets countdown timer for cook
cycle.
• 5. The Temperature Dial - Sets cooking temperature.
• 6. The Start Time Button - Initiates timing cycle.
• 7. The Cancel Button - Cancels preset time and/or
temperature.
• 8. The Manual Gas Shut Off Valve - Turns gas
supply to oven controls on or off when service is
required.
• 9. The Light Switch (Optional) - Controls interior
lights.
• 10. The Fan Speed Switch (Optional) - Sets fan
speed to high or low.
“X” Controller

13
PROGRAMMING & OPERATION INSTRUCTIONS
“X” CONTROLLER
Timer Resolution
The Timer displays time in two (2) different scales. From 0
to 60 minutes, the timer is displayed in Minutes/Seconds
(“MN” Mode). From 1 to 12 hours, the time is displayed in
Hours/Minutes (“HR” Mode). The mode indicators are
located in the first number digit to the left of the colon.
Temperature Scale
The controller can be set to display the temperature in °F or
°C as follows:
•Turn Power Switch to COOK position.
•Set TIME to 00:00 and TEMP so “20” is displayed
in the right two temperature digits.
•Press and hold both the START TIME and
CANCEL buttons for 5 seconds. The control will
display “CCC” and “FFF” in the temperature digits to
indicate it has entered the mode.
•Turn the TIME or TEMP dial to toggle between
“CCC” and “FFF”.
•Press CANCEL to exit.
Power Input Frequency
The controller can be set to operate on 50Hz or 60Hz as
follows:
•Turn Power Switch to COOK position.
•Set TIME to 00:00 and TEMP so “40” is displayed
in the right two temperature digits.
•Press and hold both the START TIME and
CANCEL buttons for 5 seconds. The control will
display “50” and “60” to indicate it has entered the
mode.
•Turn the TIME or TEMP dial to toggle between
“50” and “60”.
•Press CANCEL to exit.
Actual Temperature Button
The actual temperature can be viewed by pressing and
holding the START TIME button for approximately 2
seconds. The temperature will be displayed in the
temperature digits. This can be viewed anytime the oven is
in operation, except when the oven is in the HOLD mode.
Pulse
The controller can be set to operate the fan continuously, or
cycle on and off every 30 seconds during the COOK cycle
as follows:
•Turn Power Switch to COOK position.
•Set TIME to 00:00 and TEMP to 000.
•Press and hold both the START TIME and
CANCEL buttons for 5 seconds. The control will
display “COn” or “CYC” to indicate it has entered the
mode.
•Turn the TIME and TEMP dial to toggle between
“COn:” and “CYC”.
•Press CANCEL to exit.
The fan can not be set to cycle if the HOLD mode is to be
used.
Fan Speed Switch
The fan speed can be set to high or low speed by placing
FAN HI/LOW switch to the desired setting. The display
does not indicate which mode the fan is operating.
Cool Down
This feature enables the oven to be cooled rapidly by
allowing the fan to operate with the heating elements turned
off. To activate, turn the Power Switch to the COOL
position and open the oven door. When the door is opened
enough to disengage the door switch, the fan will turn on.
Closing the door will turn the fan off.
Cooking
A cooking cycle can be initiated as follows:
•Turn Power Switch to COOK position.
•Set the cooking time by turning the TIME dial until
the desired time is shown on the display.
•Set the desired cooking temperature by turning the
TEMP dial until the desired temperature is shown on
the display. The indicator light will turn on and the
display will flash when a minimum temperature of
150°F is entered. The flashing display indicates that
the oven is in its Preheating Mode. It will no longer
flash once the oven reaches the temperature set point.
The indicator light will cycle on and off with the
heating elements.
•Press the START TIME button to begin the timed
cooking cycle. Pressing the CANCEL button will
“zero” the timer at any time.
Cook & Hold
The controller can be set to hold the oven at a set
temperature at the end of the cooking cycle as follows:
•Turn Power Switch to COOK position.
•Set TIME to 00:00 and TEMP so “50” is displayed
in the right two temperature digits.
•Press and hold both the START TIME and
CANCEL buttons for 5 seconds. The control will
display “HOLD” in the time digits, and the current
Hold Set Temperature in the temperature digits to
indicate it has entered the mode.
•Turn the TIME or TEMP dial to set the desired
temperature. Setting it to “000” will turn the Hold
mode off.
•Press CANCEL to exit.
When the timer counts down to zero, the alarm will sound
for 5 seconds and “HOLD” will appear in the display with
the current hold temperature. The timer will not count up.
Manual timing is required.

14
Oven Controls — Solid State Digital Controls
• 1. The Power Switch - Controls power to ON or
Cool Down function.
• 2. The Indicator Light - When lit indicates burners
are operating. When the light goes out, the oven
has reached its cooking temperature.
• 3. The Digital Display - Indicates time and/or
temperature.
• 4. The Time Dial - Sets countdown timer for cook
cycle.
•5. The Temperature Dial - Sets cooking temperature.
• 6. The Start Time Button - Initiates timing cycle.
• 7. The Program Button - 5 individual time and
temperature programs. Operator programmed.
• 8. The Cook/HI-LO Button - Sets fan speed to high
or low.
• 9. The Hold Button- Allows setting of hold time and
temperature.
• 10. The Fan Continuous/Cycle Button - Allows
setting of fan to run continuously or turn on and
off with the burners during the cooking cycle.
• 11. The Cancel Button - Cancels preset time and/or
temperature.
• 12. The Manual Gas Shut Off Valve - Turns gas
supply to oven controls on or off when service is
required.
• 13. The Light Switch (optional) - Controls interior
lights.
•14. The Event Button - Used for programming oven
functions which will be chained into one cooking
routine.
• 15. The Program Mode - ON/OFF Button - Switches
from Operating to Programming Mode and back.
“Z” Controller

15
PROGRAMMING & OPERATING INSTRUCTIONS
“Z” CONTROLLER
This controller provides five (5) automatic cooking chains
which the user can program. It will also a low non-automatic
cooking and cook & hold operations. The fan motor can be
controlled to cycle on and off with the elements or run
continuously. High or low fan speeds can also be selected.
The cooking chains are particularly useful when the user is
producing batches of the same product time after time,
especially if changes to temperature or fan speed are
required during the cooking cycle. The user can program one
of the five program buttons for a particular product and
simply press one button when it is loaded into the oven. The
control will follow the programmed cooking routine
changing temperature and/or fan speeds or fan cycle/
continuous at the programmed intervals. Thus, once the
cooking chain is programmed, the user would benefit from
consistent results when cooking the same batch.
However, not all usage of the oven requires an automatic
cooking routine. In these cases, the oven can be used in a
normal manner where the times and temperatures are set
using the rotary dials. A manual Cook & Hold is also
available for holding a product after it has been cooked.
The following instructions will assist you in using this
control with your oven, but if you have any questions you
should contact the Duke Service Department on our toll free
support line: 800.735.3853.
Timer Resolution
The Timer displays time in two different scales. From 0 to
60 minutes, the time is displayed in Minutes/Seconds (“MN”
Mode). From 1 to 12 hours, the time is displayed in Hours/
Minutes (“HR” Mode). the mode indicators are located in
the first number digit to the left of the colon.
Power Input Frequency
The controller will automatically set itself to operate on
50Hz or 60Hz, depending on the power source used. All
timers and internal clocks are automatically compensated.
Temperature Scale
The controller can be set to display the temperature in °F or
°C as follows:
•Turn Power Switch to COOK position.
•Set TIME to 00:00 and TEMP so “20” is displayed
in the right two temperature digits.
•Press and hold the START TIME button for 5
seconds. The control will display “CCC” or “FFF” in
the temperature digits to indicate it has entered the
mode.
•Entering will toggle between “CCC” and “FFF”.
Pressing and holding the START TIME button again
will also toggle the setting.
•Turn Power Switch to OFF position to exit.
Time Dial
The TIME dial sets time intervals for cooking. It is used in
either programmed or manual cooking.
Temp Dial
The TEMP dial sets the temperature. The temperature
changes in 5°F or 1°C increments.
Start Time Button
The START TIME button initiates the cooking cycle
whether a programmed chain or manual time set with the
TIME dial used.
Cook HI/LO Fan Button
The COOK HI/LOW FAN button puts the control into a
cook mode and the heating elements enabled. Each time the
button is pressed, the control switches between the high or
low speed fan. If neither fan is enabled, the high speed fan is
selected automatically. The HI FAN and LO FAN
indicators show which fan speed is selected.
Hold Button
The HOLDbutton is used to set up the Hold Mode. The user
presses the HOLD button and sets the desired temperature
and continuous or cycled fan. During the Hold setup mode,
the HOLD indicator is lit and the CYCLE indicator is lit if
the cycled fan is selected.
During the cook portion hold mode, the timer counts down
to zero. During the hold portion, the timer counts up from
zero.
Fan Con/Cyc Button
The FAN CON/CYC button enables the fan to run
continuously during the cooking cycle, or run only when the
control is calling for heat. The display will showFAN CYC
when the cycled fan mode is selected and FAN CON when
the continuous mode is selected. The CYCLE indicator will
light when the cycled fan is enabled.
Program Mode On/Off Button
This button allows the user to activate the programming
mode. When this mode is selected, normal oven operation is
suspended. The programming mode allows the user to
program the cook chains. When this button is pressed again,
the program mode is exited and normal oven operation is
resumed. When the programming mode is entered the PGM
indicators flash.
Event # Button
During the programmed chain cooking operation, this button
is used to recall the time remaining in the current event. In
the programming mode, this button is used to sequence to
the next event to be programed. During manual operation,
this button is disabled.
Program Buttons (1 - 5)
The five (5) programming buttons are provided for chained

16
cooking. Programs 1 and 2 provide the user with 6 events
each, and programs 3, 4 and 5 provide 4 events each. The
user sets the value programmed for each event. The Program
buttons are locked out when the control is running a manual
timed cook.
1 Event = time, temp, fan speed, fan mode.
Cancel Button
The CANCEL button is provided to clear the timer and
enable the program buttons and rotary dials. It also cancels
the Programming Mode, the beeper, and turns off any
indicators that are no longer needed.
Power Up
On initial power up, the time digits will always display zeros
with a colon. The temperature digits will display zeros with
the degree (°) indicator lit. The C will also be lit in the
display if the Celsius option is selected. When the control is
turned off, the temperature/timer setting is stored. When the
control is turned on again, it will automatically return to the
last set time and temperature.
Cool Down
This features enables the oven to be cooled rapidly by
allowing the fan to operate with the heating elements turned
off. To activate, turn the Power Switch to the COOL
position and open the oven door. When the door is opened
enough to disengage the door switch, the fan will turn on.
Closing the door will turn the fan off.
Manual Cooking
A normal, non-programmed cooking cycle can be initiated
as follows:
•Turn Power Switch to COOK position.
•Set the desired time using the TIME dial
•Set the desired temperature using the TEMP dial.
•Select the desired fan speed using the COOK HI/LO
FAN button.
•Select the fan to be on continuously or cycled using
the FAN CON/CYC button.
•Set the HOLD temperature, if desired.
•Press the START TIME button to start the cooking
cycle.
•Pressing the CANCEL button will “zero” the Timer
at any time.
Programmed Chain Cooking
With the control in normal operating mode, press the desired
chain (PGM 1-5) BUTTON. If the selected chain has been
programmed, the first event will be loaded. The timer will
not start until the START TIME button is pressed. The
oven temperature will be controlled to the temperature
programmed to the first event.
Chain Programming
Each of the 5PGM buttons can be programmed to perform a
different sequence or “chain” of events. Each event, or step,
includes a setting for the time, temperature, fan speed, and
fan mode. PGM 1 and PGM 2allow the user to set up to 6
events to be performed during the cooking cycle, while
PGM 3,PGM 4, and PGM 5 allow up to 4 events. The last
event for any of the Programmed Chains can be set to be a
Hold mode. Programming the PGM buttons is performed as
follows:
•Turn Power Switch to COOK position.
•Press the PGM MODE ON/OFFbutton to enter the
programming mode. All PGM indicators will flash
and the balance of the display will be blanked.
•At this time, one of the PGM BUTTON (1-5) must
be pressed to select which chain is to be programmed.
When the desired PGM button is pressed, the
appropriate PGM indicator will remain flashing and
event 1 time and temperature will be displayed. The
event number (E1 - E6) will be displayed alternately
wi the temperature digits.
•To change the event time, turn the TIME dial. The
time entered will be displayed in the time digits.
•To change event temperature, turn the TEMP dial for
the desired set temperature. The temperature entered
will be displayed in the temperature digits. The event
number display will not be shown while the TEMP
dial is being rotated.
•To change the fan speed, press the COOK HI/LO
FAN button. The display indicators will show the
selected cook mode.
•Press the FAN CON/CYC button to select
continuous or cycled fan. The display will show FAN
CON or FAN CYC to indicate which mode is
selected. The CYCLE indicator will light if the
cycled fan is enabled.
•To set up a hold mode, press the HOLD button. The
HOLD indicator will be lit when this mode has been
selected.
When an event is programmed as a Hold, that
event will be the last recognized event of the
chain. As an example, if Event 3 is set up as a
Hold and Event 4 was set up as a Cook, Event 4
would be ignored.
•To exit the Programming mode, press the PGM ON/
OFF or CANCEL button. The programmed
parameters are saved at this time.
•To program another event within the same chain,
press the EVENT #button. The parameters of the
previous event are saved at this time and sequential
event will be displayed. If the previous event was the
last of the chain, the first event will be displayed.
•To program another chain, press the desired PGM
BUTTON (1-5). Event 1 of the selected chain will
be displayed and the parameters of the previously
programmed chain will be saved at this time.

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EXAMPLE: MUFFINS
EVENT 1: Cook temp - 400°F, LOW fan speed, cycled fan,
cook time = 4 minutes.
Cycled, low fan allows the muffins to rise and skin over
without being distorted by the air movement.
EVENT 2: Cook temp = 400°F, HIGH fan speed,
continuous fan, cook time = 8 minutes.
Once the product is skinned over, the continuous, high speed
fan will finish the cooking.
TOTAL COOK TIME = 12 MINUTES
(This is an example; your results may vary.)

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“ZX” Controller Oven Controls — Solid State Digital Control
with Rack Timer Capability
• 1. The Power Switch - Controls power to ON or
Cool Down function.
• 2. The Indicator Light - When lit indicates
burners are operating. When the light goes
out, the oven has reached its cooking
temperature.
• 3. The Digital Display - Indicates time and/or
temperature.
• 4. The Time Dial - Sets countdown timer for
cook cycle.
•5. The Temperature Dial - Sets cooking
temperature.
• 6. The Timer Selector Buttons - Used to select
which timer will be used for the product to be
cooked.
• 7. The Fan HI-LO Button - Sets fan speed to high
or low.
• 8. The Cancel Button - Cancels preset time and/
or temperature.
• 9. The Fan Continuous/Cycle Button - Allows
setting of fan to run continuously or turn on
and off with the burners during the cooking
cycle.
• 10. The Rack Selector Buttons - Allows setting
of fan to run continuously or pulse on and off
during the cooking cycle.
• 11. The Manual Gas Shut Off Valve - Turns gas
supply to oven controls on or off when service
is required.
• 12. The Light Switch (optional) - Controls
interior lights.

19
Programming & Operating Instructions
“ZX” Controller
Timer Resolution
The Timer displays time in two different scales. From 0 to
60 minutes, the time is displayed in Minutes/Seconds (“MN”
Mode). From 1 to 12 hours, the time is displayed in Hours/
Minutes (“HR” Model). The mode indicators are located in
the first number digit to the left of the colon.
Temperature Scale
The controller can be set to display the trumpeter in °F or °C
as follows:
•Turn Power Switch to COOK position.
•Set TIME to 00:00 and TEMP so “20” is displayed
in the right two temperature digits.
•Press and hold the START TIME button for 5
seconds. The control will display “CCC” or “FFF” in
the temperature digits to indicate it has entered the
mode.
•Entering will toggle between “CCC” and “FFF”.
Pressing and holding the RACK 1button again will
also toggle the setting.
•Turn Power Switch to OFF position to exit.
Power Input Frequency
The controller will automatically set itself to operate on
50Hz or 60Hz, depending on the power source used. All
timers and internal clocks are automatically compensated.
Time Dial
The TIME dial sets time intervals for cooking. It is used in
either programming or manual cooking.
Rack Buttons (1-5)
The five (5) Rack Buttons are provided to allow up to 5
individual shelves, or racks, to be timed at different
intervals. The shelves can be selected in any order. The
temperature setting must be the same for each rack button.
Temp Dial
The TEMP dial sets the temperature. The temperature
changes in 5°F or 1°C increments.
Fan High Low Button
The FAN HIGH LOW Button puts the control into a cook
mode and the heating elements enabled. Each time the
button is pressed, the control switches between the high or
low speed fan. If neither fan is enabled, the high speed fan is
selected automatically. The HI FAN and LO FAN
indicators show which fan speed is selected.
Fan Con/Cycle Button
The FAN CONT/CYCLE Button enables the fan to run
continuously during the cooking cycle, or run only when the
control is calling for heat. The display will showFAN CYC
when the cycled fan mode is selected and FAN CON when
the continuous mode is selected. The CYCLE indicator will
light when the cycled fan is enabled.
Time Selector Buttons (1-5)
The five (5) Timer Buttons are provided to allow up to 5
different preset time intervals to be programmed. When a
Time button is pressed, its timed setting will be recalled and
displayed in the time digits.
Cancel Button
The CANCEL Button is provided to clear the End of Cycle
beeper or “zero” a non-running timer. A running timer can
be cancelled by pressing the selected Rack button to recall
the timer and then pressing the CANCEL button within 3
seconds.
Cool Down
This feature enables the oven to be cooled rapidly by
allowing the fan to operate with the heating elements turned
off. To activate, turn the Power Switch to the COOL position
and open the oven door. When the door is opened enough to
disengage the door switch, the fan will turn on. Closing the
door will turn the fan off.
Power Up
On initial power up, the time digits will always display zeros
with a colon. The temperature digits will display zeros with
the degree (°) indicator lit. The Cwill also be lit in the
display if the Celsius option is selected. When the control is
turned off, the temperature/timer setting is stored. When the
control is turned on again, it will automatically return to the
last set time and temperature.
Timer Buttons
Each of the TIMER buttons can be programmed to a
different setting. Pressing and holding a TIMER button and
setting the timer dial to the desired setting programs them.
When the TIMER button is released, the displayed time is
saved.
Manual Cooking
A normal cooking cycle where all of the product to be
cooked is placed in the oven at once can be initiated as
follows:
•Turn Power Switch to COOK position.
•Set the desired temperature using the TEMP dial.
•Select the desired fan speed using the COOK HI/LO
FAN button.
•Select the fan to be on continuously or cycled using
the FAN CON/CYC button.
•Set the desired time using the TIME dial or selecting
one of the preset TIMERbuttons.
•Press one of the RACK buttons to start the cooking
cycle. The timer will begin to count down and the
selected Racks indicator will begin flashing.

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F. Cleaning of the Ovens
The stainless steel on your oven can be kept clean with a
good stainless steel cleaner, many of which are on the
market. The painted surfaces should be wiped clean
regularly with a MILD detergent. Moisten a cloth and wipe
down the oven while it is COLD. Wiping down an oven
while it is hot will cause streaking and otherwise
unsatisfactory results. Once the oven is clean it can be wiped
down with a light oil.
Porcelain oven interiors should be cleaned regularly using a
degreasing agent. For heavier deposits a commercial oven
cleaner such as Dow Oven Cleaner, Easy-Off, or Mr. Muscle
can be used. Care must be taken to prevent these alkaline-
type cleaners from coming in contact with any aluminized
steel surfaces in the oven, including the blower wheel.
The blower wheel, racks and rack supports can be removed
and soaked in a solution of ammonia and water.
Make certain that all parts are thoroughly rinsed before
returning to use.
MAINTENANCE INSTRUCTIONS
These maintenance instructions are for the use of qualified
service personnel only. Service by other than qualified
personnel may result in damage to the oven and/or injury to
the operator.
Qualified service personnel are those individuals, firms,
companies or corporations which either in person or through
an agent are engaged in and responsible for repair or
servicing of commercial food preparation equipment, who
are experienced in such work, familiar with all precautions
required, and have complied with all requirements of state
and local authorities having jurisdiction.
If you should require assistance in the selection of a qualified
service agency, please contact Duke Manufacturing Co.’s
Service Department at 800-735-3853.
A. Adjustments
Quite often malfunctions which are attributed to defects may
be repaired by adjusting certain parts rather than replacing
them.
B. Door Adjustment
All 6/13 Series Convection Ovens (except model option Q)
have doors which are inter-connected so they operate
simultaneously by means of a chain and turnbuckle
assembly. The doors are properly adjusted and inspected
before the oven leaves the factory. However, from time to
time it may become necessary to readjust the doors after
usage. If you find it necessary to adjust the doors for proper
operation, the chain and turnbuckle assembly is located
behind the panel which is over the doors. It is best to adjust
turnbuckles while the door is in an unlatched position.
•Loosen the jam nut on both turnbuckles.
•Make adjustments simultaneously to both
turnbuckles.
•Loosening or tightening the assembly will not allow
the doors to work properly. Ideally, you should
loosen one turnbuckle and tighten the other. Some
experimentation will indicate which direction you
will want to make your adjustments.
•Once the doors are operating properly, retighten the
jam nuts so the unit will stay in adjustment. Test the
door to make certain it is in adjustment.
•Replace cover.
C. Door Switch Adjustment
You may also wish to adjust the door switch. The door
switch is located behind the combustion compartment cover,
on the right side. The door switch is activated by a cam
which is mounted to the door’s hinge pin with a set screw.
•Open the doors fully.
•Remove the lower cover by removing the four
screws located inside the door opening.
•Position the doors so they are nearly closed but not
latched.
•To adjust the cam loosen the set screw and rotate
the cam until you hear the switch click.
•Tighten the set screw in the cam. Test the door to
make certain the switch will make contact with the
doors closed.
•Replace the combustion cover.
BLOWER WHEEL