goldstein X500A Reference guide

GAS CONVECTION OVEN
PROUDLY AUSTRALIAN MADE
INSTALLATION PROCEDURE −USER MANUAL
SERVICE INSTRUCTION
MODEL X500A
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IIi ELECTR'CAL APPROVAL CS 40~' II
GAS APPROVAL SC 378
IGoldstein ~)
IESTABLISHED t911
The Cooking Equipment Professionals
www.goldstaineswood.com.au
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TABLE OF CONTENTS
INTRODUCTION Page 3
INSTALLATION Page 4 −5& 6
COMMISSIONING Page 7
OPERATING INSTRUCTIONS Page 8
CONTROLS Page 9
TECHNICAL INSTRUCTIONS Page 10
TECHNICAL DATA Page 11 −12 −13
ELECTRICAL CONNECTION Page 14
GUIDE FOR COOKING TIMES TEMP. Page 15
CLEANING INSTRUCTIONS Page 16 & 17
PROBLEM SOLVING Page 18 −19 −20
WIRING DIAGRAM Page 21 &22
CONNECTION DIAGRAM Page 23
BLOWER WHEEL FAN Page 24
DRAWINGS Page 25
SPARE PARTS Page 26
WARRANTY Page 27
BRANCHES Page 28
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I 1. INTRODUCTION I
Congratulations for purchasing your Goldstein commercial cooking
appliance.
J. Goldstsin & Co. is awholly owned Australian company and has been
operating since 1911, building high quality products. The information in
this manual will assist your installer and ensure cor~ct location and
connection. Thoroughly mad the user instructions and the user
maintenance sections, as understanding your products, its operation, and
its cleaning and service requirements will provide you with long and
satisfactory service. Failure to do so could shorten the life of the product
and decrease its efficiency. Please ensure only authorieed service
technicians are called to any difficulties that may arise.
INTRODUCTION
GOLDSTEIN GAS CONVECTION OVEN
MODEL X500A
GOLDSTEIN GAS CONVECTION OVENS are designed to give long and
satisfactory service and incorporate the best possible materials and
workmanship. Proper installation, adjustment and preventative maintenance are
vitally important if efficiency and appearance are to be maintained.
Read these instructions carefully as they contain important safety information
regarding the installation, use and maintenance of the appliance.
RECEIVING INSPECTION
•Check crates for handling damage. After carefully uncrating, check for
"concealed" damage. Report any damage immediately to carrier and to
dealer.
•Remove check all loose items from unit and check contents as found on back
of warranty card.
•Check type and capacity of gas supply & Electrical rating on the rating plate.
•The type of gas for which this Oven is factory adjusted can be seen on the
rating plate, located on the front bottom panel (below the doors).
"THE EQUIPMENT MUST BE INSTALLED BY A LICENSED GASFITTER AND
LICENSED CONTRACTOR"
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I Z. IN~ TALLA TION IN~ TI~U(; I IUN3 I
PRE−INSTALLATION OF THE X5O0
Assemble legs to XSOOA
To assemble the legs place two pieces of timber approx, the depth of the unit
covered with plastic on the floor beside the unit. Tip the unit over onto these two
pieces of timber exercising care not to jam your hands.
Then proceed to bolt the legs onto each comer after the legs are in place bolt the
metal shelf into place which helps align the legs. When this is complete then
carefully raise the unit up onto its legs,
Levelling of XSOOA
X500A have alevelling adjustment at the bottom of each leg. Start with this
adjustment screwed all the way in. With aspirit level placed on an oven rack
check and level side to side first, then front to back, this is important as floors can
be out 75mm of level.
ELECTRICAL CONNECTION
The electric motor, indicator light and related switch, are all connected to a
terminal block found at the top of the oven. The supply cord must be plugged
into aproperly ground three−prong receptacle. Do not cut or remove the
grounding prong from the plug.
Normal factory connections are made for operation on 240 volt AC50 cycle.
VENTILATION
Proper ventilation is essential for good oven operation. When ahood is used as
means of ventilation, it should extend at least 150mm beyond all sides of oven
(except against awall, if it is awall installation). Oven must be 50mm offwall.
IMPORTANT
If the oven is to he "built−in", adequate air space for proper venting of the motor
must be provided at the bottom and top of the unit, or WARRANTY WILL BE
VOID.
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2. INSTALLATION IN~$1HUI~IIUN~
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Follow these instructions carefully.
1. Have alicensed gas fitter or our local gas company connect the appliance
to the mains pressure supply. The gas inlet connection can be seen in the
appendix on Page 11, The appliance must be installed in accordance with
rules of any authority having jurisdiction as per below. The regulator is
built into the gas control, behind side panel on Page 11.
NOTE: The appliance must be installed by an authodsed Gas Fitter and in
accordance with the regulations of the local Gas Authority,
AS56011AG601 and any other authority having jurisdiction, The
appliance has been tested and preset before leaving our factory,
but small adjustments may be necessary to suit local conditions.
Correct operation of the appliance must be tested as part of the
installation procedure, Check Page 7 Commissioning.
Licensed Gas Fitter should make connection to main gas line, Install a
hand shut−off valve in gas line to the appliance manifold.
As from Ist January 2005. The new AGA AS45631AG300 codes states that all
L,P.G, appliance will be supplied with aseparate regulator for each
appliance.
NOTICE
PLEASE RETURN YOUR WARRANTY CARD
FAILURE TO DO SO WILL VOID
WARRANTY ON THE EQUIPMENT
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I 2. INSTALLATION IN~THUGTIUN~ i
INSTALLATION
(FOR AUTHORISED INSTALLER ONLY)
Note: AFTER ANY MAINTENANCE OR ADJUSTING OF GAS CONNECTED
COMPONENTS, AGAS LEAK TEST MUST BE CARRIED OUT, TO ENSURE
THERE ARE NO GAS LEAKING HAZARDS
GASCONNECTION
The gas pressure regulator is part of the 830 TANDEM −SIT Control and not a
separate item, Note: Any inlet pressure above 2,7 kPa must have an inline gas
regulator before the unit, It is important that adequately sized piping be run
directly to point of connection on oven with as few tees and elbows as possible.
Always install an accessible shut−off valve adjacent to oven.
When making gas pipe connections the pipe joint compound should be resistant
to the action of liquefied petroleum gases.
A, If gas specified on rating plate (located on bottom front panel) does not
correspond with gas supplied, notify your dealer immediately.
B, Check gas pressure at Test nipple on the outlet side of the 830 SIT
Control. The control pressure e.g. as on Page 12 should be 0.92 Kpa on
Natural gas and 2.75 Kpa on LP gases. When checking gas Test Point
Pressure, be sure other equipment on the same gas line is "ON". This
will allow you to set the T.P.P. while the oven is under ahigh load.
T.P.P. can be adjusted using ascrew driver to turn the adjusting screw of
the SIT control 830 in centre of body.
ON SITE OVEN TEST
When the oven has been installed, proceed as follows to check that oven
works according to the manufacturers requirements.
Ensure that the fan turns in the direction indicated on the Fan Motor..
Ensure that the fan (located in the rear of the oven) cuts off when oven
doors are opened.
Ensure that once oven reaches pre−set temperature that burner flame cuts
off, then cuts back in when oven temperature drops 2−3 degrees below
pre−set temperature.
CAUTION: BEFORE PERFORMING ANY MAINTENANCE ON THIS
UNIT, DISCONNECT FROM MAIN POWER SUPPLY,
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1 3. COMMISSIONING INSTRUCTIONS
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COMMISSIONING CHECK LIST
CHECK FOR DAMAGE AND MISSING PARTS.
REMOVE ALL pLASTIC COATING FROM SlSTEEL PANELS.
MAKE SURE ALL PARTS ARE IN THEIR CORRECT PosITION E.G.
TRAYS BURNERS KNOBS.
MAKE SURE ALL GAS CONNECTIONS ARE CORRECT AND TIGHT.
LEVEL OFF UNIT LEFT TO RIGHT AND ALSO MAKE SURE THAT
FRONT IS JUST 341MM LOWER TO ALLOW FOR FLUING.
TURN ON GAS.
ADJUST GAS PRESSURE WITH THREE−QUARTERS OF THE UNIT
RUNNING, ADJUST GAS PRESSURE.
NATURAL GAS 1.00 KPA )as per pressure shown
LPG 2.75 KPA )on Rating P/ate
TURN ON ONE AT A TIME TO MAKE SURE ALL IS WORKING E.G.
BURNER, RADIANT, GRIDDLE AND STEAMER.
SHOW CUSTOMER
A) HOW TO WORK EQUIPMENT
B) HOW TO CLEAN
C) HOW TO PULL IT APART E.G. TRAYS, TRIVETS.
D) ALSO WHAT NOT TO DO, E.G. GREASE AND OIL IN
CONTROLS.
CHECK TO MAKE SURE MANUALS AND WARRANTY CARDS ARE
THERE.
ALSO GO THROUGH MANUAL WITH CUSTOMER E.G. LIGHTING,
CLEANING.
NOSES SHOULD NEVER BE USED ON TNE APPLIANCE,
USE OF NOSES WILL VOID WARRANT~
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]4. OPEI~J~,TIN(~ IN,.~TRU(.:,TION5
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OVEN OPERATING INSTRUCTIONS
Due to increased efficiency of this oven the temperature of the standard recipes
should be reduced approximately 20°C.
Always load each shelf evenly, Space pans away from each other and from
sides and back of oven to allow amaximum of airflow between them.
The moving air continually strips away thin layers of moisture and cool air from
the top of the goods allowing the heat to penetrate more quickly, thus shortening
the cooking time and permitting use of lower temperatures.
Cook the product in less time than it would take to bake in aStatic or Normal
oven. Depending on the item and the type of pan used, time saving may run
from 20% to ahigh of 50%. A damper lever on the control panel keeps steam in
when you want moist heat −but permits you to let it out fro dry heat.
With stainless steel interiors, this oven is designed to be as maintenance free as
possible. However, for best operating results, the oven should be cleaned
regularly and the controls should be adjusted periodically.
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15. CONTROLS Goldstein0II
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COOKING CYCLE
O)
(ii) Select the cooking mode by pressing the
Convection Button
Off)Press bullon up or down to set desired
temperature, the displa3, will flash to indicate the
setting mode, when arrow is released set temperature
will display for 3 seconds and then display will stop
flashing and read actual oven temperature.
(iv) Press button up or down to set desired
cooking time. Timer display will flash to indicate that
it is in the setting mode, it will stop after the button
has been released and will display the set cooking
time.
(viii) Press the button so that the green LED
lights up. This will start the cooking cycle which will
operate until the set time has elapsed and the buzzer sounds,
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(ix) Cook & Hold. Press the /button. It will hold the
oven temperature at 70°C after the cooking cycle finishes,
for up to 999 minutes.
(x) Hand Steam Press the ~ button; it will inject
steam, for 2 seconds,
NOTE
Push the Pilot reset button, if the light is on.
If the Eight remains ON after 3 or 4attempts, call
aService Technician
IMC67B2/p9
X500
Pilot Reset
Button
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1 6. TECHNICAL INSTRUCTIONS
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GAS CONNECTION
Have alicensed gas fitter or your local Gas Authority connect the appliance.
It is recommended that avalve and union be installed close to the appliance for
disconnection in the event of service.
Check thoroughly for gas leaks before attempting to light the appliance.
Check that all burners are in position.
Peel off all protective plastic and remove any glue with asolvent.
IMPORTANT
READ THIS INSTRUCTION MANUAL CAREFULLY BEFORE LIGHTING AND USE.
GAS INLET CONNECTION
19mrn NB BSP from below the appliance, 6gram from the right hand side looking at the
front of the appliance as shown on Page 11
Electrical connection is atwo (2) metre Three (3) pin flexible lead as shown on Page 11.
As from Ist January 2005. The new AGA AS4563/AG300 codes states that all L.P.G.
appliance will be supplied with aseparate regulator for each appliance.
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17. TECHNICAL DATA
GAS CONSUMPTION AND INJECTOR SIZES I
NG LPG
Mm Drill Mm
2.60 38 1.70
6O jDrill [
TTP TTP
KPA KPA
0.92 2.60
GAS CONTROL −SPECIFICATION
S.I.T. 830 Tandem
Thermoelectric flame failure device
Low rate ignition regulator
Servo system pressure regulator
Ignition restart interlock
Inlet−outlet pressure test point
Illustrated on Page 12 & 13
CONVERSION TO L.P. GAS
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7.
Disconnect oven from gas/electrical supply.
Install LPG governor as per AGA Code AS45631AG300.
Change burner injector as per table.
Connect gas and electrical supply.
Start oven to see burner flame.
Set T,P,P, as per table.
Step through installation/commissioning instructions.
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1 7. TECHNICAL DATA I
11170
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F845J~ [
xr~o~ ixT~0(~ xso(~ XS~A
FRONT VIEW SIDE VIEW TOP VIBN
eo
~'−
−WATER NET (QPI~N~) q~nm lain
~1−*GAS fN~−r1~llnm B,~p J~ ELECTRICAL ~ON
OVERALL DIMENSIONS OVEN IMrERIOR POWER CONNECTION J APPROXI
NO WIDTH DEPTH HE WIOTH DEPTH HE;GIn" GAS ELECTR~
mm mm mm MJ 24OVItPH t415V/3,~5 PIN
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17. TECHNICAL DATA
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Mufti−functions] gas valve, suitable gas
foraJ~ff~ree
families, The valve may be used on automat~ ap~cas
All a~tmen(s can be made #ore the top face and me
valve can be moutAed in emy posAion−
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j~SPECI=P.~1101~ I
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II Is. ELECTR, CAL CONNECT, ON I
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Ca~ly follow ~rent standards 8s r~c~ olt ~rr.at w~t ~,~
Ensure that vane voltage and freo~ency are correct.
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Ensure t~at all connections, particu~ty e~th, have been ca~ f, ed out Noperly.
Carry out aa w~ing according to the instructions of the ~me supe~lc~
system and that of ~e appliance used. I
AH electric sa~bi devices (e.g.. flame supetvIsK)n. I~dt sw~ch, e~.) must cut
Use of ~plug 0.960.107 ~ recommended.
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~!Bm~m
I~2 B~ck
Common ~
Ea~u~ YeltowlGree~
ITwo widng examples are shown below:
~. M~ ~,,,~ TL~ /
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19. GUIDE FOR COOKING TIME & TEMPERATURES I
This information should be used asaguide in developing your own baking and roasting
chart.
MEAT POULTRY FISH
Roasting .................
Braising .................
Cafeteria Beef Rounds (20kg)
Steaks (1−1 2" thick)
Meat Loaf (4−1/4"x9") .......
Hamburger Patties ...........
Bacon ..........................
Sausage Links ...............
Turkey (11 kg) ................
Oven Browned Chicken Parts
Fish Fillets (125g frozen) ..........
Fish Sticks (30g frozen) ..........
Suggested Time
YourTemp
10−15min/500g
20−25min/500g
9 hours
10−14 min
45min −1 hr
4−8 min
5−10 rain
8412 rain
2−1/2 −3 hrs
40−45 min
20−25 rain
10 min
Suggested Your
Time Temp
125−300 ..................
150 .....................
120 ......................
225 ......................
150 ......................
200 ......................
200 ......................
20O ......................
150 ......................
175 ......................
230 .....................
200 ......................
BAKED PRODUCTS
Sheet Cakes 16"x26") .............
Biscuits ...............................
Pie Crust ..............................
Fruit Pies .............................
Custard Type Pies .................
Meringue topping for pies ........
ScoRes ...............................
Muffins ...............................
Danish Rolls .....................
Hamburger Buns ..................
20 rain
8−12 rain
8−10 min
30 min
30−45 rain
8−10 min
8−10 min
12−15 rain
10 rain
20 min
160 ......................
175 ......................
200 ......................
180 ......................
150−160 ................
160 ......................
175−200 ................
160 ......................
175 ......................
160 ......................
MISCELLANEOUS PRODUCTS
Baked Potatoes (250g) ...........
Toasted Cheese Sandwiches ...
Casseroles (12"x20"x2" pan) .....
Casseroles (12"x2O"x4" pan)...
Rice, covered
(1−1/2kg per 12"x20"x2" pan)
45−60 min
8−10 rain
20 min
30 min
30 min
225 ......................
175 ......................
175 ......................
130 ..........
160 ...................
FROZEN FOOD PRODUCTS
Fruit Pies ...............................
Pot Pies individual ....................
Casseroles, covered (12"x20"x2")
Casseroles refrigerator thawed
(12"x20"x2" pan) ..................
Dinners individual covered ......
Vegetables covered
(2−1/4 kgs per 12"x20"x2" pan)
30 rain
20−30 min
45 rain
30 rain
10−15 min
20−30 min
200 ..........
200 ..........
200 ..........
225 ..........
225 ......................
200 ..........
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110. CLEANING INSTRUCTIONS J
CLEANING/MAINTENANCE
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Ensure all parts are cold before handling.
Clean inside Stainless Steel with aliquid cleaner. Use scotch−brite pads.
NEVER USE STEEL WOOL on any parts of the unit. Clean with the grain
of the Stainless Steel.
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Wipe regularly with adry cloth all grease that accumulates on the sides of
the chamber and body. This will minimise smoke and damage of flare up
during cooking.
Use amild cleaner, CAUSTIC cleaners ARE NOT TO BE USED, otherwise
warranty will be void.
When cleaning the stainless steel surface under NO circumstances should wool
brushes or scraping implements of common steel be used on the stainless steel
because ferrous particles can deposit on the stainless steel surface causing by
their oxidation, rust spots.
IScotchbdte can also be used but it is necessary to always rub the surfaces in the
direction of the stainless steel finish.
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Note
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IF CAUSTIC SODA BASED OVEN CLEANERS ARE USED WARRANTY
IS VOID.
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110. CLEANING INSTRUCTIONS
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REMOVAL AND REPLACEMENT PARTS
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BLOWER WHEEL REMOVAL
Shut off main power supply.
Remove the baffle by lifting up to free from keyhole slots.
Loosen the 2 anen−set screws on the wheel hub with 4/32" allen
key,Use wheel puller if the blower wheel does not come off readily.
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2. BLOWER WHEEL REPLACEMENT •
Lubricate blower wheel hub with high temperature compound or
graphite grease,Tighten allen set screws firmly and replace baffle, i
3. MOTOR REMOVAL m
Shut off main power supply.
Remove baffle (fan cover) from oven compartment, i
Remove the 4 nuts around the blower wheel from the motor mount m
panel with ½" wrench.
Grasp blower and tip forward into oven compartment, i
With motor and panel inside, remove cover plate in rear of motor m
and disconnect wires.
4. MOTOR LUBRICATION •
None required, motor is self−lubricating.
5. MOTOR REPLACEMENT •
Follow step in No.3 in reverse. •
6. MICRO−SWITCH REMOVAL
Shut off main power supply.
Remove top nosing trim (4 screws) and disconnect wires from
micro−switch (top RHS of oven).
Undo nut holding micro switch, •
Remove micro switch from housing. |
7. MICRO−SWITCH REPLACEMENT •
Follow steps in No,6 in reverse order. l
Adjust screw if necessary, Micre−switch should be activated when
right hand door is about 50mm open.
ELECTRIC CONTROL REMOVAL
Shut off main power supply,
Disconnect wires from whichever control shall be removed.
Remove control panel by removing screw,
Blower switch,
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1
11. PROBLEM SOLVING I
1, Wide Variation of results in cooking.
(a) Cause:
Fluctuating gas pressure, Remedy
Fit or adjust governor.
2. Pilot outage
(a) Cause:
Fluctuating pressure, Remedy
Fit or adjust governor.
May need gas company or
Plumber to check gas
supply
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(b) Cause:
Contamination of pilot orifice.
(c) Cause:
Extreme over−gassing of main
Burners.
i(d) Cause:
Defective thermocouple
I(e) Cause:
Defective safety shut−off valve.
I3, Burner goes out and flashes back
(a) Cause
Excessive aeration,)
4,
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I(a)
Yellow Flame
Cause
Too much gas to burner. )
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Remedy
Clean pilot orifice.
Remedy
Check burner jet orifice
Governor adjustment.
Remedy
Replace,
Remedy
Replace.
Remedy
Refer to Servicing
instructions and adjust.
Remedy
Check gas pressure and
burner Jet orifice.
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111. PROBLEM SOLVING
CAUSE AND REMEDY FOR DEFECTIVE OVEN COOKING
1. Too much bottom heat, which results in burning on the bottom of
baked products also scorching on the sides. Products will be too
light on top, uneven in colour on the top and probably raw in the
centre.
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(a) Cause:
Insufficient (BTU) MJ input. Remedy
Check line or for blockage
and clear
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(b) Cause:
Overactive flue Remedy
Check that baffles, if fitted
are in place,
(c) Cause: Remedy
Thermostat calibration set too low. Re−calibrate
Too much top heat, which results in Dark top of baked products and
light bottom, possibly not baked in centre.
(a) Cause:
Excessive (BTU) MJ input. Remedy
Check burner injector
orifice for correct size also
check governor pressure.
(b) Cause:
Under active flue or flue restriction. Remedy
Check for obstruction in
flue way.
(c) Cause: Remedy
Thermostat calibration too high. Re−calibrate
Uneven baking characteristics from side to side.
(a)
flame.
Cause:
Oven burner out of alignment
of flue.
Remedy
Locate burner on level
(b) Cause:
Appliance not level side to side Remedy
Level appliance with spirit
level.
(c) Cause:
Burner baffle (if fitted) tilted causing
Products of combustion to be
directed to one side.
Remedy
Replace baffle.
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|4.
11t. PROBLEM SOLVING
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(a)
Baking characteristics from front to back.
Cause: Remedy
Over−active flue Check that baffles, if fitted
are in place.
(b) Cause:
Unit not level, front to back
Dried out Product
(c) Cause:
Too low atemperature,
Remedy
Using spirit from front to
back, level up appliance by
means of adjustab|e feet.
Remedy
Adjust thermostat
accordingly.
(b) Cause:
Too long abaking time. Remedy
Adjust cooking time and
temperature to suit
product.
Check gas pressure.
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