Hardt Blaze - C User manual

CUS-012-0137-01 Page 1 of 1
MORNING STARTUP
Blaze - C
1. Switch on the hood and hood lights.
2. Ensure that the rotisserie has been
properly cleaned from the previous night.
3. Ensure that there is no water in the
water pan and close the drain valve.
Always drain all water from the water
pan prior to preheating.
4. Set the thermostat to #7 and the
timer to 30 minutes. Pull the red
button to start preheating the
rotisserie. The burner will ignite after
about 1 minute and the rotisserie will
start to preheat.
5. If a safety lock-out occurs, the red
lamp on the control panel will blink.
Follow the safety lock-out instructions on
the sheet provided.
6. After several minutes of preheating
(the temperature should read at least
200˚ F) fill the water pan by opening the
water valve.
7. Fill water to the top of the overflow
pipe then close the water valve.
CAUTION: Do not walk away from
the rotisserie while filling the pan.
8. The alarm will sound after
approximately 30 minutes indicating that
the rotisserie is ready to be loaded.
30
#7
Red Lamp
Overflow Pipe

CUS-012-0127-02 Page 1 of 1
SAFETY LOCK-OUT INSTRUCTIONS
Blaze, Inferno 3500
If the red main ON/OFF switch is pulled, the drive drum rotates, the igniter glows several times and there is no flame after
six minutes, the rotisserie will go into "SAFETY LOCKOUT"mode.
Possible causes include: the gas supply is shut off, the flame sensor is not sensing flame or there is a component failure.
1. If the red main ON/OFF switch is
pulled and the igniter glows several
times but there is no flame the unit
has gone into "SAFETY LOCK OUT".
The red light below the green button
will flash.
2. Push in the red main ON/OFF switch
to switch the rotisserie OFF.
3. Verify that the gas supply to the
rotisserie and the main gas valve are
both open. Try to start the unit again by
pulling out the red main ON/OFF switch.
If the unit goes into SAFETY LOCK OUT
again, push in the red main ON/OFF
switch.
4. If you are certain the burner is cool
to the touch, gently wipe the flame
sensor with a soft towel.
5. Try starting the rotisserie again by
pulling out the red main ON/OFF switch.
6. If the rotisserie does not light again,
there may be a component failure.
Switch the rotisserie OFF and call your
HARDT authorized service provider.

CUS-012-0105-01 Page 1 of 1
CHICKEN PREPARATION PROCEDURE
Blaze - C
Cross contamination is very dangerous. Do not load fresh product into rotisserie until
cooking cycle is complete and all cooked product is removed from rotisserie.
Tools Required: Latex/vinyl gloves, skewer rack marked ‘Raw’, skewers.
1. Bring the required number of boxes
to the raw product workstation.
Wearing gloves at all times, take out a
chicken and drain any excess liquid
back into the box. Tear away and
remove excess fat from the cavity of the
chicken.
2. If using the horizontal skewer rack
and skewering table; take a skewer and
place the hex end into the hole at the
back left corner of the prep table. The
skewer should be positioned with the
“V” pointing down.
3. If using the vertical skewer rack, take
a skewer and place the hex end into
one of the holes in the base of the cart.
4. Take a chicken, neck first, breast up
and place the pointed tip of the skewer
into the cavity. With the midpoint of the
breastbone aligned with the middle of
the skewer, push the bird on. The tied
legs should be above the skewer.
5. There should be some resistance as
the bones open up to lock the chicken in
place. The middle of the chicken must
align with the middle of the skewer as
shown by the dotted line.
6. If it is not aligned properly, remove
chicken from the skewer and try again.
7. Place 4 chickens per skewer.
Ensure that all wings and legs are
tucked in/trussed properly to prevent
them from flopping around.
8a. Place the prepared skewers on the
rack designated for raw product and
bring it to the rotisserie for loading.
8b. If using a vertical skewer rack,
simply bring it to the rotisserie for
loading.
Horizontal
Skewer
Rack
Vertical
Skewer
Rack
Skewer
Orientation

CUS-012-0111-01 Page 1 of 2
COOKING PROCEDURE
Blaze - C
Cross contamination is very dangerous. Do not load fresh product into rotisserie until cooking
cycle is complete and all cooked product is removed from rotisserie.
1. Ensure that the rotisserie has
been properly preheated at #7 for 30
minutes. When the rotisserie is
preheated and alarm will sound.
Open the door. The burner will
switch off and the drive will stop.
2. Load the skewers by inserting the
pointed end in a hole on the left-
hand plate.
3. Place the hexagonal end in the socket on
the right. Ensure the skewer is locked in place
and that the breast is facing out. Press the
green manual advance switch to rotate the
drive to load the next skewer.
NOTE: If not using all skewers, ensure that
those that are used are evenly spaced around
the drive plates.
Product
Chicken (1-4 skewers)
Chicken (5-8 skewers)
4. Set the thermostat to #7 and the
timer according to the chart to the
right.
5. After loading, wipe the door handle, control
panel, switches and anything that may come in
contact with raw product.
6. When the alarm sounds indicating
that cooking is finished, insert a
clean, calibrated thermometer into
the thickest part of the chicken
breast (at the center) or thickest part
of the meat on the rib.Measure the
temperature of at least on product
per skewer.
7. If the product does not meet the
desired internal temperature, close
the door and add 5 to 10 minutes to
the timer and continue cooking.
Measure again until the desired
temperature is reached.
8. Unload once the desired temperature is
reached. Wearing heat-resistant gloves, lift the
left end of the skewer slightly. Shift the skewer
to the left to remove it.
Add 5 to 10
minutes

CUS-012-0111-01 Page 2 of 2
COOKING PROCEDURE
Blaze - C
9. The hex end on the right will drop
out of the socket into your hand.
Remove the skewer from the
rotisserie.
10. As products are unloaded, place
them on the skewer cart designated for
cooked product.
11. Proceed with packaging the product.
12. Open the water inlet valve to raise
the water to the level indicated in the
following step.
13. Raise the water until the grease is
skimmed off down the drain as shown
above.
14. Close the water inlet valve.
15. Wipe the inside of the door glass
using a wet sanitized towel after each
cooking cycle.
Water inlet valve
Grease
Overflow
Pipe
Water

CUS-012-0139-01 Page 1 of 1
CLEANING
Blaze - C
1. Open the drain valve to drain the
greasy water from the water pan.
2. Remove all debris, chicken parts,
wings, bones, etc. from the water pan,
and put into the garbage.
DO NOT
PUSH THE DEBRIS INTO THE DRAIN.
3. Spray degreaser on the drive plate,
support plate, center shaft and side
walls. Let set for 10 minutes. DO NOT
SPRAY DEGREASER ON THE
BURNER.
4. Close the drain valve and open the
water valve. Fill the water pan with
clean water.
5. Use a brush to clean stubborn
deposits on the drive and other surfaces.
Rinse the brush in the water pan.
6. Drain the water pan (a) and then fill it
with clean water (b). Rinse the cavity to
remove any degreaser.
7. Clean the glass lamp cover with a
wet towel.
8. Drain the water pan by opening the
drain valve. Rinse the water pan.
9. Wipe the interior of the water pan with
a wet towel.
10. Wipe the door glass clean using a
wet towel if required. The door has 2
panes of glass that come apart to
clean between them.
11. Clean the exterior of the rotisserie
especially the top front cover, the control
panel and the legs. DON’T USE A
STRONG CLEANER ON THE
CONTROL PANEL.
This procedure should be followed on a
daily basis
a)
b)
Lamp Cover
ALLOW THE OVEN TO COOL UNTIL IT IS COMFORTABLE TO CLEAN.
NEVER SPRAY DEGREASE
R ON THE BURNER.
Close
Open
Open
Close
Open

CUS-012-0143-01 Page 1 of 1
SAFETY INFORMATION
Blaze - C
Food Safety
ALWAYS:
•Always wash and sanitize all surfaces and equipment that comes into contact with raw meat or its juices.
•Always wash your hands and equipment before and after handling any food product.
•Always use separate containers/trays and utensils for raw and cooked meat.
•Always use a clean food-safe thermometer to ensure cooked product is at a safe temperature before removing
from the rotisserie.
•Always use disposable gloves when handling food. Replace the gloves for each individual food preparation
task.
DO NOT:
•Do not allow raw meat or its juices to contact cooked meat.
•Do not allow food to become cross contaminated.
•Do not allow TCS foods
to reach room temperature before refrigerating or placing the food in a heated display.
TCS food should be stored above 60°C (140° F) or under 4° C (40° F ).
•Do not wash poultry or meat before handling, this does not remove any bacteria and will only spread it around
the kitchen.
Equipment Safety
ALWAYS:
•Always read all documentation.
•Always check for gas leaks; vacate the area and call the gas supply company if any leaks are detected.
•Always clean the equipment every day; build up of waste in the rotisserie can cause fires.
•Always use only approved detergents.
•Always keep hair and loose clothing away from any moving parts.
•Always wear protective gear before touching any hot surfaces.
DO NOT:
•Do not use this equipment for anything other than its intended use.
•Do not operate this equipment if it is damaged in any way.
•Do not use unauthorized accessories.
•Do not operate this equipment near flammable materials.
•Do not open the electrical compartment when the rotisserie is plugged in.
•Do not cover any vents.
•Do not operate if any leaks or damage are visible.
•Do not immerse the electrical cord or plug in water.
Any equipment that burns gas carries a risk of producing carbon monoxide. If heada
ches, dizziness, shortness of
breath, nausea, vomiting or confusion are encountered, shut down all equipment and vacate the area. Have the
equipment inspected immediately.