goldstein X500A User manual

.
GAS CONVECTION OVEN
GAS CONVECTION OVEN GAS CONVECTION OVEN
GAS CONVECTION OVEN
PROUDLY AUSTRALIAN MADE
INSTALLATION PROCEDURE – USER MANUAL
SERVICE INSTRUCTION
MODEL X500A
MODEL X500A MODEL X500A
MODEL X500A
ELECTRICAL APPROVAL CS 4049
GAS APPROVAL SC 378
ESTABLISHED 1911
The Coo ing Equipment Professionals
www.goldsteineswood.com.au

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TABLE OF CONTENTS
1. INTRODUCTION Page 3
2. INSTALLATION Page 4 – 5 & 6
3. COMMISSIONING Page 7
4. OPERATING INSTRUCTIONS Page 8
5, CONTROLS Page 9
6. TECHNICAL INSTRUCTIONS Page 10
7. TECHNICAL DATA Page 11 – 12 - 13
8. ELECTRICAL CONNECTION Page 14
9. GUIDE FOR COOKING TIMES TEMP. Page 15
10. CLEANING INSTRUCTIONS Page 16 & 17
11. PROBLEM SOLVING Page 18 – 19 - 20
12. WIRING DIAGRAM Page 21 & 22
13. CONNECTION DIAGRAM Page 23
14. BLOWER WHEEL FAN Page 24
15. DRAWINGS Page 25
16. SPARE PARTS Page 26
17. WARRANTY Page 27
18. BRANCHES Page 28

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1. INTRODUCTION
Congratulations for purchasing your Goldstein commercial coo ing appliance.
J. Goldstein & Co. is a wholly owned Australian company and has been
operating since 1911, building high quality products. The information in this
manual will assist your installer and ensure correct location and connection.
Thoroughly read 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 authorised 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 orkmanship. 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
arranty card.
• Check type and capacity of gas supply & Electrical rating on the rating plate.
• The type of gas for hich this Oven is factory adjusted can be seen on the rating
plate, located on the front bottom panel (belo the doors).
“THE EQUIPMENT MUST BE INSTALLED BY A LICENSED GASFITTER AND
LICENSED CONTRACTOR”

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2. INSTALLATION INSTRUCTIONS
PRE-INSTALLATION OF THE X500
Assemble legs to X500A
To assemble the legs place t o pieces of timber approx. the depth of the unit covered
ith plastic on the floor beside the unit. Tip the unit over onto these t o pieces of
timber exercising care not to jam your hands.
Then proceed to bolt the legs onto each corner after the legs are in place bolt the metal
shelf into place hich helps align the legs. When this is complete then carefully raise
the unit up onto its legs.
Levelling of X500A
X500A have a levelling adjustment at the bottom of each leg. Start ith this adjustment
scre ed all the ay in. With a spirit 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 s itch, are all connected to a terminal
block found at the top of the oven. The supply cord must be plugged into a properly
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 a hood is used as means
of ventilation, it should extend at least 150mm beyond all sides of oven (except against
a all, if it is a all installation). Oven must be 50mm off all.
IMPORTANT
If the oven is to be “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 INSTRUCTIONS
Follo these instructions carefully.
1. Have a licensed 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 ith rules of any
authority having jurisdiction as per belo . The regulator is built into the gas
control, behind side panel on Page 11.
NOTE The appliance must be installed by an authorised Gas Fitter and in
accordance ith the regulations of the local Gas Authority, AS5601/AG601
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 1
st
January 2005. The new AGA AS4563/AG300 codes states that all L.P.G.
appliance will be supplied with a separate regulator for each appliance.
NOTICE
PLEASE RETURN YOUR WARRANTY CARD
FAILURE TO DO SO WILL VOID
WARRANTY ON THE EQUIPMENT

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2. INSTALLATION INSTRUCTIONS
INSTALLATION
(FOR AUTHORISED INSTALLER ONLY)
Note AFTER ANY MAINTENANCE OR ADJUSTING OF GAS CONNECTED
COMPONENTS, A GAS LEAK TEST MUST BE CARRIED OUT, TO ENSURE THERE
ARE NO GAS LEAKING HAZARDS
GAS CONNECTION
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 ith as fe tees and elbo s as possible. Al ays 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 ith 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
2.60 Kpa on LP gases. When checking gas Test Point Pressure, be sure other
equipment on the same gas line is “ON”. This ill allo you to set the T.P.P.
hile the oven is under a high load.
T.P.P. can be adjusted using a scre driver to turn the adjusting scre of the SIT
control 830 in centre of body.
ON SITE OVEN TEST
When the oven has been installed, proceed as follo s to check that oven orks
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 hen oven doors are
opened.
Ensure that once oven reaches pre-set temperature that burner flame cuts off,
then cuts back in hen oven temperature drops 2-3 degrees belo pre-set
temperature.
CAUTION: BEFORE PERFORMING ANY MAINTENANCE ON THIS UNIT,
DISCONNECT FROM MAIN POWER SUPPLY.

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3. COMMISSIONING INSTRUCTIONS
COMMISSIONING CHECK LIST
1. CHECK FOR DAMAGE AND MISSING PARTS.
2. REMOVE ALL PLASTIC COATING FROM S/STEEL PANELS.
3. MAKE SURE ALL PARTS ARE IN THEIR CORRECT POSITION E.G. TRAYS
BURNERS KNOBS.
4. MAKE SURE ALL GAS CONNECTIONS ARE CORRECT AND TIGHT.
5. LEVEL OFF UNIT LEFT TO RIGHT AND ALSO MAKE SURE THAT FRONT IS
JUST 3-4 MM LOWER TO ALLOW FOR FLUING.
6. TURN ON GAS .
7. ADJUST GAS PRESSURE WITH THREE-QUARTERS OF THE UNIT
RUNNING, ADJUST GAS PRESSURE.
NATURAL GAS 1.00 KPA ) as per pressure shown
LPG 2.60 KPA ) on Rating Plate
8. TURN ON ONE AT A TIME TO MAKE SURE ALL IS WORKING E.G. BURNER,
RADIANT, GRIDDLE AND STEAMER.
9. 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.
10. CHECK TO MAKE SURE MANUALS AND WARRANTY CARDS ARE THERE.
ALSO GO THROUGH MANUAL WITH CUSTOMER E.G. LIGHTING,
CLEANING.
NOTE
HOSES SHOULD NEVER BE USED ON THE APPLIANCE.
USE OF HOSES WILL VOID WARRANTY
“DO NOT SPRAY AEROSOLS IN VICINITY OF APPLIANCE WHILST
OPERATING”

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4. OPERATING INSTRUCTIONS
OVEN OPERATING INSTRUCTIONS
Due to increased efficiency of this oven the temperature of the standard recipes should
be reduced approximately 20°C.
Al ays load each shelf evenly. Space pans a ay from each other and from sides and
back of oven to allo a maximum of airflo bet een them.
The moving air continually strips a ay thin layers of moisture and cool air from the top
of the goods allo ing the heat to penetrate more quickly, thus shortening the cooking
time and permitting use of lo er temperatures.
Cook the product in less time than it ould take to bake in a Static or Normal oven.
Depending on the item and the type of pan used, time saving may run from 20% to a
high of 50%. A damper lever on the control panel keeps steam in hen you ant 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. Ho ever, for best operating results, the oven should be cleaned regularly and
the controls should be adjusted periodically.

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5. CONTROLS
COOKING CYCLE
(i) Turn on Power .
(ii) Se ect the cooking mode by pressing the
Convection Button
(iii) Press button up or down to set desired
temperature, the disp ay wi f ash to indicate the
setting mode, when arrow is re eased set temperature
wi disp ay for 3 seconds and then disp ay wi stop
f ashing and read actua oven temperature.
(iv) Press button up or down to set desired
cooking time. Timer disp ay wi f ash to indicate that
it is in the setting mode, it wi stop after the button
has been re eased and wi disp ay the set cooking
time.
(viii) Press the button so that the green LED
ights up. This wi start the cooking cyc e which wi
operate unti the set time has e apsed and the buzzer sounds.
(ix) Cook & Hold. Press the button. It wi ho d the
oven temperature at 70ºC after the cooking cyc e finishes,
for up to 999 minutes.
(x) Hand Steam. Press the button; it wi inject
steam, for 2 seconds.
NOTE
Push the Pilot reset button, if the light is on.
If the light remains ON after 3 or 4 attempts, call
a Service Technician
X500
Pilot
Reset
Button

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6. TECHNICAL INSTRUCTIONS
GAS CONNECTION
Have a licensed gas fitter or your local Gas Authority connect the appliance.
It is recommended that a valve 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 ith a solvent.
IMPORTANT
READ THIS INSTRUCTION MANUAL CAREFULLY BEFORE LIGHTING AND USE.
GAS INLET CONNECTION
19mm NB BSP from belo the appliance, 60mm from the right hand side looking at the
front of the appliance as sho n on Page 11.
Electrical connection is a t o (2) metre Three (3) pin flexible lead as sho n on Page 11.
As from 1
st
January 2005. The new AGA AS4563/AG300 codes states that all L.P.G.
appliance will be supplied with a separate regulator for each appliance.

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7. TECHNICAL DATA
GAS CONSUMPTION AND INJECTOR SIZES
NG LPG
Mm Drill Mj Mm Drill Mj
2.60 38 60 1.70 51 65
TTP TTP
KPA KPA
0.92 2.60
GAS CONTROL - SPECIFICATION
S.I.T. 830 Tandem
- Thermoelectric flame failure device
- Lo 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
1. Disconnect oven from gas/electrical supply.
2. Install LPG governor as per AGA Code AS4563/AG300.
3. Change burner injector as per table.
4. Connect gas and electrical supply.
5. Start oven to see burner flame.
6. Set T.P.P. as per table.
7. Step through installation/commissioning instructions.

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7. TECHNICAL DATA

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7. TECHNICAL DATA

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8. ELECTRICAL CONNECTION

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9. GUIDE FOR COOKING TIME & TEMPERATURES
This information should be used as a guide in developing your o n baking and roasting
chart.
MEAT POULTRY FISH Suggested Time Suggested Your
YourTemp Time Temp
Roasting…………….. 10-15min/500g 125-300…….. ……….
Braising…………….. 20-25min/500g 150……….. ……….
Cafeteria Beef Rounds (20kg) 9 hours 120………… ……….
Steaks (1-1.2” thick) 10-14 min 225………… ……….
Meat Loaf (4-1/4”x9”)……. 45min – 1 hr 150………… ……….
Hamburger Patties……….. 4-8 min 200………… ……….
Bacon …………………….. 5-10 min 200………… ……….
Sausage Links …………… 8-12 min 200………… ……….
Turkey (11 kg)……………. 2-1/2 – 3 hrs 150………… ……….
Oven Bro ned Chicken Parts 40-45 min 175………… ……….
Fish Fillets (125g frozen)………. 20-25 min 230………… ……….
Fish Sticks (30g frozen) ………. 10 min 200………… ……….
BAKED PRODUCTS
Sheet Cakes 18”x26”)…………. 20 min 160………… ……….
Biscuits………………………….. 8-12 min 175………… ……….
Pie Crust………………………… 8-10 min 200………… ……….
Fruit Pies ……………………….. 30 min 180………… ……….
Custard Type Pies…………….. 30-45 min 150-160…… ……….
Meringue topping for pies…….. 8-10 min 160………… ……….
Scones …………………………. 8-10 min 175-200…… ……….
Muffins …………………………. 12-15 min 150………… ……….
Danish Rolls ………………….. 10 min 175………… ……….
Hamburger Buns ……………… 20 min 160………… ……….
MISCELLANEOUS PRODUCTS
Baked Potatoes (250g) ……….. 45-60 min 225………… ……….
Toasted Cheese Sand iches … 8-10 min 175………… ……….
Casseroles (12”x20”x2” pan)….. 20 min 175………… ……….
Casseroles (12”x20”x4” pan)… 30 min 130 ……….
Rice, covered
(1-1/2kg per 12”x20”x2” pan) 30 min 160……………….
FROZEN FOOD PRODUCTS
Fruit Pies …………………………. 30 min 200 ……….
Pot Pies individual……………….. 20-30 min 200 ……….
Casseroles, covered (12”x20”x2”) 45 min 200 ……….
Casseroles refrigerator tha ed
(12”x20”x2” pan) ……………… 30 min 225 ……….
Dinners individual covered…… 10-15 min 225………………….
Vegetables covered
(2-1/4 kgs per 12”x20”x2” pan) 20-30 min 200 ……….
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10. CLEANING INSTRUCTIONS
CLEANING/MAINTENANCE
1. Ensure all parts are cold before handling.
2. Clean inside Stainless Steel ith a liquid cleaner. Use scotch-brite pads.
NEVER USE STEEL WOOL on any parts of the unit. Clean ith the grain
of the Stainless Steel.
3. Wipe regularly ith a dry cloth all grease that accumulates on the sides of
the chamber and body. This ill minimise smoke and damage of flare up
during cooking.
Use a mild cleaner, CAUSTIC cleaners ARE NOT TO BE USED, other ise
arranty ill be void.
When cleaning the stainless steel surface under NO circumstances should ool
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.
Scotchbrite can also be used but it is necessary to al ays rub the surfaces in the
direction of the stainless steel finish.
Note
IF CAUSTIC SODA BASED OVEN CLEANERS ARE USED WARRANTY
IS VOID.
IM008B1/p16

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10. CLEANING INSTRUCTIONS
REMOVAL AND REPLACEMENT PARTS
1. BLOWER WHEEL REMOVAL
Shut off main po er supply.
Remove the baffle by lifting up to free from keyhole slots.
Loosen the 2 allen-set scre s on the heel hub ith 4/32” allen
key.Use heel puller if the blo er heel does not come off readily.
2. BLOWER WHEEL REPLACEMENT
Lubricate blo er heel hub ith high temperature compound or
graphite grease.Tighten allen set scre s firmly and replace baffle.
3. MOTOR REMOVAL
Shut off main po er supply.
Remove baffle (fan cover) from oven compartment.
Remove the 4 nuts around the blo er heel from the motor mount
panel ith ½” rench.
Grasp blo er and tip for ard into oven compartment.
With motor and panel inside, remove cover plate in rear of motor
and disconnect ires.
4. MOTOR LUBRICATION
None required, motor is self-lubricating.
5. MOTOR REPLACEMENT
Follo step in No.3 in reverse.
6. MICRO-SWITCH REMOVAL
Shut off main po er supply.
Remove top nosing trim (4 scre s) and disconnect ires from
micro-s itch (top RHS of oven).
Undo nut holding micro s itch.
Remove micro s itch from housing.
7. MICRO-SWITCH REPLACEMENT
Follo steps in No.6 in reverse order.
Adjust scre if necessary. Micro-s itch should be activated hen
right hand door is about 50mm open.
8. ELECTRIC CONTROL REMOVAL
Shut off main po er supply.
Disconnect ires from hichever control shall be removed.
Remove control panel by removing scre .
Blo er s itch.
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11. PROBLEM SOLVING
1. Wide Variation of results in coo ing.
(a) Cause: Remedy
Fluctuating gas pressure. Fit or adjust governor.
2. Pilot outage
(a) Cause: Remedy
Fluctuating pressure. Fit or adjust governor.
May need gas company or
Plumber to check gas
supply
(b) Cause: Remedy
Contamination of pilot orifice. Clean pilot orifice.
(c) Cause: Remedy
Extreme over-gassing of main Check burner jet orifice
Burners. Governor adjustment.
(d) Cause: Remedy
Defective thermocouple Replace.
(e) Cause: Remedy
Defective safety shut-off valve. Replace.
3. Burner goes out and flashes bac
(a) Cause Remedy
Excessive aeration.) Refer to Servicing
Instructions and adjust.
4. Yellow Flame
(a) Cause ) Remedy
Too much gas to burner. ) Check gas pressure and
) burner Jet orifice.
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11. PROBLEM SOLVING
CAUSE AND REMEDY FOR DEFECTIVE OVEN COOKING
1. Too much bottom heat, which results in burning on the bottom of
ba ed 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.
(a) Cause: Remedy
Insufficient (BTU) MJ input. Check line or for blockage
and clear
(b) Cause: Remedy
Overactive flue Check that baffles, if fitted
are in place.
(c) Cause: Remedy
Thermostat calibration set too lo . Re-calibrate
2. Too much top heat, which results in Dar top of ba ed products and
light bottom, possibly not ba ed in centre.
(a) Cause: Remedy
Excessive (BTU) MJ input. Check burner injector
orifice for correct size also
check governor pressure.
(b) Cause: Remedy
Under active flue or flue restriction. Check for obstruction in
flue ay.
(c) Cause: Remedy
Thermostat calibration too high. Re-calibrate
3. Uneven ba ing characteristics from side to side.
(a) Cause: Remedy
Oven burner out of alignment Locate burner on level
flame.
of flue.
(b) Cause: Remedy
Appliance not level side to side. Level appliance ith spirit
level.
(c) Cause: Remedy
Burner baffle (if fitted) tilted causing Replace baffle.
Products of combustion to be
directed to one side.

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11. PROBLEM SOLVING
4. Ba ing characteristics from front to bac .
(a) Cause: Remedy
Over-active flue Check that baffles, if fitted
are in place.
(b) Cause: Remedy
Unit not level, front to back Using spirit from front to
back, level up appliance by
means of adjustable feet.
5. Dried out Product
(c) Cause: Remedy
Too lo a temperature. Adjust thermostat
accordingly.
(b) Cause: Remedy
Too long a baking time. Adjust cooking time and
temperature to suit
product.
Check gas pressure.