Hardt Blaze User manual

CUS-013-0044-01
BLAZE
Gas-Fired Rotisserie for CA/US
Operation Manual
Hardt Equipment Manufacturing Inc.
1400 50th Avenue, Lachine (Montreal)
Quebec, Canada, H8T 2V3
Technical Support
Tel: [phone]
[phone]
Fax: [phone]
Sales
Tel: [phone]
www.hardtequipment.com
This manual is to be left with the customer for future reference.

Page 2 of 26 CUS-013-0044-01
1. Important Information
The terms Hardt®, Food Systems Resource®, Inferno®, Elemendt®, and the symbol depicting six circles, and other
distinctive terms, are registered and unregistered trademarks of Hardt Equipment Manufacturing, Inc. and
associated companies. Covered by U.S. Patent no. 7,060,942; U.S. Patent 6,127,659; and U.S. Patent 7,241,977.
Other patents pending. © 2011 –2020 Hardt Equipment Manufacturing, Inc. All rights reserved.
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and
liquids in the vicinity of this or any other appliance. Keep
the area around the appliance free from all combustible
material.
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.
IMPORTANT
You must post in a prominent location, instructions to be
followed in the event that the user smells gas. Specific
instructions can be obtained from your local gas supplier.
NOTE
Hardt implements continuous improvements of its products
and reserves the right to change without notice.
Images shown in this manual are for reference only and may
appear different from actual models.

CUS-013-0044-01 Page 3 of 26
Table of Contents
1. Important Information.........................................................................................................................2
2. Before you begin ................................................................................................................................4
About This Manual..............................................................................................................................................4
Equipment Safety................................................................................................................................................4
Food Safety.........................................................................................................................................................5
3. Equipment Diagrams ..........................................................................................................................6
Single Swing Door Rotisserie..............................................................................................................................6
Single French Door Rotisserie............................................................................................................................7
Double-Stacked Swing Door Rotisserie..............................................................................................................8
Double-Stacked French Door Rotisserie.............................................................................................................9
Control Panel Layout ........................................................................................................................................10
4. Operation ..........................................................................................................................................11
Morning Startup ................................................................................................................................................11
4.1.1. Starting the Rotisserie ........................................................................................................................11
4.1.2. Running a Preheat Cycle....................................................................................................................12
4.2. Cooking Procedure...........................................................................................................................................12
4.2.1. Loading and Starting a Cook Cycle ....................................................................................................12
End of the Cook................................................................................................................................................13
Loading and Unloading the Rotisserie..............................................................................................................14
4.4.1. Loading the Skewers ..........................................................................................................................14
4.4.2. Unloading the Skewers.......................................................................................................................15
Optional Accessories........................................................................................................................................16
4.5.1. Grease Shuttle (Double-Stacked Oven) .............................................................................................16
4.5.2. Anti-Splash Screen.............................................................................................................................16
Available Accessories.......................................................................................................................................17
5. Maintenance .....................................................................................................................................18
5.1. Daily Cleaning...................................................................................................................................................18
5.1.1. Beginning of the Day ..........................................................................................................................18
5.1.2. Cleaning Throughout the Day.............................................................................................................18
5.1.3. Cleaning at the End of the Day...........................................................................................................18
5.1.4. Cleanliness Evaluation .......................................................................................................................19
5.2. Weekly Inspection.............................................................................................................................................20
5.3. Material Cleaning Guidelines............................................................................................................................20
5.3.1. Guidelines for Cleaning Glass Surfaces .............................................................................................20
5.3.2. Guidelines for Cleaning Metal Surfaces..............................................................................................21
6. Troubleshooting ...............................................................................................................................22
6.1. Rotisserie Does Not Operate............................................................................................................................22
Safety Lockout..................................................................................................................................................23
6.3. Replacing the Halogen Lamp............................................................................................................................24
Numeric Temperature Display Mode ................................................................................................................25
7. Options..............................................................................................................................................26
Smoker Kit ........................................................................................................................................................26
7.1.1. Operating Instructions.........................................................................................................................26

Page 4 of 26 CUS-013-0044-01
2. Before you begin
About This Manual
This manual contains information necessary for the operation of the HARDT Equipment Manufacturing
(hereafter referred to as Hardt) Blaze rotisserie. Retain this manual for future reference. To help the reader
in the utilization of this manual, certain information has been highlighted using the following conventions:
INFORMATION THAT REFERS TO ACTIONS WHICH MAY HAVE CONSEQUENCES POTENTIALLY
DANGEROUS TO THE OPERATOR AND/OR THE EQUIPMENT.
Information for proper installation and functioning.
Additional important information.
Equipment Safety
FAILURE TO FOLLOW THESE SAFETY PRECAUTIONS CAN RESULT IN INJURY, DEATH AND/OR
PROPERTY DAMAGE.
THERE ARE SOME SAFETY CONSIDERATIONS TO TAKE INTO ACCOUNT WHEN OPERATING
THIS EQUIPMENT. IT IS VERY IMPORTANT THAT YOU FULLY UNDERSTAND THIS DOCUMENT
AND THE SAFETY PRECAUTIONS WRITTEN HERE.
Read all documentation; only people who have read and understand the documentation should use the equipment.
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.
Always check for gas leaks; if detected, vacate the area and call the gas supply company.
Clean the equipment every day; build-up of waste in the rotisserie can cause fires.
When the rotisserie is plugged in, there are potentially dangerous voltages present in the control circuits; do not
open the electrical compartment as there are potentially lethal voltages present.
Do not cover any vents.
Always check for water leaks; do not operate if leaks are visible.
Do not immerse the cord or plug in water.
Use only approved detergents.
Keep hair and loose clothing away from any moving parts.
Do not work with any hot surfaces without wearing protective gloves and an apron.
Keep the area around the rotisserie clear of combustibles.
Any equipment that burns gas carries a risk of producing carbon monoxide; if headaches, dizziness, shortness of
breath, nausea, vomiting or confusion are encountered, shut down all equipment and vacate the area. Have the
equipment inspected immediately.
Contact Hardt or an approved service provider immediately if any problems are encountered with
your equipment.
ELECTRICAL GROUNDING INSTRUCTIONS
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 REMOVE THE GROUNDING PRONG
FROM THIS PLUG.
This appliance is equipped with a restraint cable. In the event the cable is disconnected for
inspection or cleaning, ensure that it is reconnected before you operate the rotisserie.

CUS-013-0044-01 Page 5 of 26
Food Safety
THERE ARE PRECAUTIONS THAT NEED TO BE TAKEN WHEN WORKING WITH RAW MEATS.
FAILURE TO FOLLOW PROPER FOOD PREPARATION PROCEDURES CAN RESULT IN ILLNESS
AND DEATH. SOME PRECAUTIONS ARE LISTED IN THIS DOCUMENT BUT YOU SHOULD NOT
RELY SOLELY ON THIS DOCUMENT FOR FOOD SAFE PROCEDURES. IT IS RECOMMENDED
THAT ONLY PERSONS WHO ARE FULLY TRAINED IN FOOD SAFETY SHOULD PREPARE FOOD
ITEMS.
Wash all surfaces and equipment that comes into contact with raw meat or its juices.
Always thoroughly wash your hands after working with raw meat.
Do not allow raw meat or its juices to contact cooked meat.
Use separate utensils for working with raw and cooked meat.
Use separate containers/trays for holding raw and cooked meat.
Always use a clean food thermometer to ensure meat is at a safe temperature before removing from the
rotisserie.
THE TABLE BELOW DESCRIBES HOW LONG EACH TYPE OF MEAT MUST BE AT A SPECIFIC
TEMPERATURE TO ENSURE THAT ALL BACTERIA ARE KILLED. ALWAYS USE A CLEAN
CALIBRATED FOOD THERMOMETER TO ENSURE THAT YOUR PRODUCT REACHES THESE
TEMPERATURES FOR THE SPECIFIED TIME PERIOD BEFORE CONSIDERING IT SAFE FOR
CONSUMPTION.
Table 1
Safe Cooking Times and Temperatures*
Product
Temperature/Time
Poultry (whole or ground duck, chicken or turkey)
165 ˚F [74 ˚C] for 15 seconds
Stuffing and stuffed meat, fish, poultry and pasta
165 ˚F [74 ˚C] for 15 seconds
Ground meat (beef, pork, and other meat)
155 ˚F [68 ˚C] for 15 seconds
Injected meat (brined ham and flavor injected roasts)
155 ˚F [68 ˚C] for 15 seconds
Pork, beef, veal, lamb, steaks/chops
145 ˚F [63 ˚C] for 15 seconds
Roast
145 ˚F [63 ˚C] for 4 minutes
Seafood (fish, shellfish, crustaceans)
145 ˚F [63 ˚C] for 15 seconds
Commercially processed ready-to-eat food
135 ˚F [57 ˚C] (Hot held for service)
*National Restaurant Association, ServSafe Course book, Fifth Edition, New Jersey, Prentice Hall, 2008.
The values listed in this table are industry standard minimum temperatures to ensure food is safely
cooked, and may not represent the temperatures dictated by your company.
COOKING ANY NEW PRODUCT OR ANY CURRENT PRODUCT PREPARED IN A DIFFERENT WAY
REQUIRES A VALIDATION OF COOKING TIMES AND COOKING TEMPERATURES BY
MEASUREMENT OF INTERNAL PRODUCT TEMPERATURES.
DO NOT ASSUME SAFE COOKING PARAMETERS EXIST WITHOUT PERFORMING FOOD-
SPECIFIC REFERENCE SENTENCES. ALWAYS MEASURE THE INTERNAL TEMPERATURE OF A
PRODUCT BEFORE ENDING THE COOKING. ACCEPTED INTERNAL TEMPERATURES SHOULD
NOT BE LOWER THAN THOSE PUBLISHED FOR ESTABLISHED FOOD SAFETY STANDARDS.
Consult Hardt if you need help setting up a food safety program.

Page 6 of 26 CUS-013-0044-01
3. Equipment Diagrams
Single Swing Door Rotisserie
Figure 3-1
For a full list of available accessories, please visit www.hardtequipment.com or contact your sales account representative.
CONTROL PANEL
RED MAIN ON/OFF SWITCH
GREEN MANUAL ADVANCE SWITCH
WATER INLET
VALVE HANDLE
MANUAL DRAIN
VALVE HANDLE
(COOK/CLEAN)
GAS INLET
WATER INLET
DRAIN
TOP VENT
HALOGEN LIGHT
ACCESS PANEL
CIRCUIT BREAKER
POWER CORD
FLAME SENSOR
ACCESS PANEL
RESTRAINING
CABLE
SERIAL
NAMEPLATE
GAS
PRESSURE
GAUGE

CUS-013-0044-01 Page 7 of 26
Single French Door Rotisserie
Figure 3-2
For a full list of available accessories, please visit www.hardtequipment.com or contact your sales account representative.
MANUAL DRAIN
VALVE HANDLE
(COOK/CLEAN)
CONTROL PANEL
RED MAIN ON/OFF SWITCH
GREEN MANUAL ADVANCE SWITCH
WATER INLET VALVE HANDLE
GAS INLET
WATER INLET
DRAIN
TOP VENT
HALOGEN LIGHT
ACCESS PANEL
CIRCUIT BREAKER
POWER CORD
SERIAL
NAMEPLATE
FLAME SENSOR
ACCESS PANEL
RESTRAINING
CABLE
GAS
PRESSURE
GAUGE

Page 8 of 26 CUS-013-0044-01
Double-Stacked Swing Door Rotisserie
Figure 3-3
For a full list of available accessories, please visit www.hardtequipment.com or contact your sales account representative.
CONTROL PANEL
RED MAIN ON/OFF SWITCH
GREEN MANUAL
ADVANCE SWITCH
WATER INLET
VALVE HANDLE
MANUAL DRAIN
VALVE HANDLE
(UPPER ROTISSERIE)
GAS INLET
WATER INLET
DRAIN
(UPPER ROTISSERIE)
TOP VENT
(UPPER ROTISSERIE)
HALOGEN LIGHT
ACCESS PANEL
CIRCUIT BREAKER
POWER CORD
CONTROL PANEL
DRAIN
(LOWER ROTISSERIE)
HALOGEN LIGHT
ACCESS PANEL
CHIMNEY
(LOWER ROTISSERIE)
MANUAL DRAIN VALVE
HANDLE
(LOWER ROTISSERIE)
RED MAIN ON/OFF SWITCH
GAS
PRESSURE
GAUGE
SERIAL
NAMEPLATE
FLAME SENSOR
ACCESS PANEL
RESTRAINING
CABLE
SERIAL NAMEPLATE

CUS-013-0044-01 Page 9 of 26
Double-Stacked French Door Rotisserie
Figure 3-4
For a full list of available accessories, please visit www.hardtequipment.com or contact your sales account representative.
CONTROL PANEL
RED MAIN ON/OFF SWITCH
GREEN MANUAL ADVANCE SWITCH
WATER INLET
VALVE HANDLE
MANUAL DRAIN
VALVE HANDLE
(UPPER ROTISSERIE)
GAS INLET
WATER INLET
DRAIN
(UPPER ROTISSERIE)
TOP VENT
(UPPER ROTISSERIE)
HALOGEN LIGHT
ACCESS PANEL
CIRCUIT BREAKER
POWER CORD
CONTROL PANEL
DRAIN
(LOWER ROTISSERIE)
HALOGEN LIGHT
ACCESS PANEL
CHIMNEY
(LOWER ROTISSERIE)
MANUAL DRAIN
VALVE HANDLE
(LOWER ROTISSERIE)
RED MAIN ON/OFF SWITCH
GREEN MANUAL ADVANCE SWITCH
WATER INLET VALVE
HANDLE
FLAME SENSOR
ACCESS PANEL
RESTRAINING
CABLE
SERIAL NAMEPLATE
SERIAL
NAMEPLATE
GAS
PRESSURE
GAUGE

Page 10 of 26 CUS-013-0044-01
Control Panel Layout
Figure 3-5
The red main ON/OFF switch and the green manual advance switch for the single and double-
stacked French door rotisseries can be located on the front of each rotisserie as shown in Figure
3-2 on page 7 and in Figure 3-4 on page 9.
SINGLE FRENCH
DOOR
ROTISSERIE
DOUBLE-STACKED
FRENCH DOOR
ROTISSERIE
SINGLE & DOUBLE-
STACKED FRENCH
DOOR ROTISSERIE
SLO
(SAFETY LOCKOUT)
ALARM LAMP (RED)

CUS-013-0044-01 Page 11 of 26
4. Operation
THE ROTISSERIE CANNOT BE OPERATED DURING A POWER FAILURE. IN THE EVENT OF A
PROLONGED POWER FAILURE, DO NOT ATTEMPT TO OPERATE THE ROTISSERIE. PUSH IN THE
MAIN ON/OFF RED SWITCH AND CLOSE THE GAS VALVE. WHEN POWER HAS BEEN RESTORED,
OPEN THE GAS VALVE, PULL OUT THE MAIN ON/OFF RED SWITCH AND RESUME NORMAL
OPERATION.
Morning Startup
ALWAYS TURN VENTILATION SYSTEM ON BEFORE STARTING ROTISSERIE.
IT IS REQUIRED TO REMOVE COMBUSTION BY-PRODUCTS AND GREASE-LADEN AIR.
IT IS IMPERATIVE THAT THE ROTISSERIE OVEN IS PROPERLY CLEAN AND SANITIZED FROM
THE PREVIOUS DAY. REFER TO SECTION 5.1.4 CLEANLINESS EVALUATION ON PAGE 19. IF THE
CLEANING AT THE END OF THE DAY WAS NOT CARRIED OUT AT THAT TIME, IT MUST BE DONE
AT THE BEGINNING OF THE DAY BEFORE A COOK IS INITIATED.
4.1.1. Starting the Rotisserie
1. Ensure the rotisserie has been properly cleaned
from the previous day of use (see section 5.1.4
Cleanliness Evaluation on page 19).
2. If applicable, ensure that any optional accessories
are clean and correctly installed
(such as anti-splash screens as shown in Figure
4-2).
3. Make sure the Manual Drain Valve Handle is
closed (Figure 4-2).
4. Manually add water to the oven's water pan, filling
it to the top of the overflow drain (Figure 4-2).
5. Position a clean empty grease collection reservoir
(grease shuttle, bucket, etc.) under the grease
drain of each rotisserie.
6. Make sure the gas valve to the rotisserie is open.
7. Turn on the ventilation hoods.
8. With the power connected, turn on the rotisserie by
pulling out the red main ON/OFF switch.
Figure 4-1
Figure 4-2
The rotisserie is now in “Idle Mode” and is ready for input.
MANUAL DRAIN
VALVE HANDLE
WATER INLET VALVE
OVERFLOW DRAIN
ANTI-SPLASH SCREEN OPTION

Page 12 of 26 CUS-013-0044-01
4.1.2. Running a Preheat Cycle
THE ROTISSERIE MUST BE PREHEATED BEFORE ANY COOKING CYCLE.
1. Set the thermostat to the desired temperature. Refer to Table 2 below for settings.
Table 2
Position:
1-4
5
6
7
8
9
10
Temperature:
100˚F
38˚C
450˚F
232˚C
490˚F
254˚C
530˚F
277˚C
570˚F
299˚C
610˚F
321˚C
650˚F
343˚C
The rotisserie is now in mandatory “Preheat Mode”.
2. After approximately 15 minutes, an alarm will sound indicating that the oven has been preheated to
the appropriate temperature.
If the red SLO (Safety Lockout) alarm lamp is flashing, indicating the burner did not light, open
the door for 5 minutes and retry. See section 6.2 Safety Lockout on page 23 if the problem
continues.
4.2. Cooking Procedure
THE ROTISSERIE IS HOT. ENSURE YOU ARE WEARING OVEN MITTS AT ALL TIMES WHEN
WORKING WITH THE HOT ROTISSERIE.
NEVER LOAD PRODUCT INTO A ROTISSERIE WHICH IS NOT PREHEATED.
CROSS CONTAMINATION OF RAW ONTO COOKED PRODUCT IS VERY DANGEROUS.
DO NOT LOAD FRESH PRODUCT INTO ROTISSERIE UNTIL THE COOKING CYCLE IS
COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM THE ROTISSERIE.
REFER TO SECTION 2.3 FOOD SAFETY ON PAGE 5 FOR SPECIAL NOTES ON PRODUCT
INTERNAL TEMPERATURES.
The procedures described here are basic. Hardt provides extensive cooking and food program
support and training. Your organization may have specific instructions that should be followed
instead of the ones listed here.
4.2.1. Loading and Starting a Cook Cycle
1. Make sure the temperature display reads the desired preheat temperature.
2. Open the door and load the product as per the procedure described in section 4.4.1 Loading the
Skewers on page 14.
3. Close the door.
4. Set the timer to the desired cook time.
5. After loading, wipe the door handle, control panel, switches and anything that may have come in
contact with raw product.

CUS-013-0044-01 Page 13 of 26
End of the Cook
1. At the end of the cook, measure product internal temperature
REFER TO SECTION 2.3 FOOD SAFETY ON PAGE 5 FOR SPECIAL NOTES ON PRODUCT
INTERNAL TEMPERATURE.
2. If the product is below the desired temperature, close the door, and add at least five minutes using the
timer to continue to cook.
REPEAT THIS STEP UNTIL THE CORRECT INTERNAL TEMPERATURE IS REACHED.
3. If product is at or above the desired temperature, the operator can choose to either…
a. Unload the skewers/baskets following the procedure described in section 4.4.2 on page 15...OR
b. Hold the product in the oven if not ready to unload (Simply close the door to automatically revert to holding mode).
4. Once the product is unloaded from the oven, the operator can choose to either…
a. Push in the red main ON/OFF switch to turn the oven off OR
b. Start a preheat cycle if another cook is to be performed.
If necessary, open the Water Inlet Valve Handle to raise the water level back up to just below the overflow drain.
IF MANUALLY ADDING WATER TO A HOT WATER PAN THROUGHOUT THE DAY, WEAR
PROTECTIVE CLOTHING (FULL SLEEVES, APRON, GOGGLES) AND POUR WATER SLOWLY TO
MINIMIZE SPLASHING AND STEAM.
Do not overfill the drip pan.

Page 14 of 26 CUS-013-0044-01
Loading and Unloading the Rotisserie
CROSS CONTAMINATION OF RAW ONTO COOKED PRODUCT IS VERY DANGEROUS.
DO NOT LOAD UNCOOKED PRODUCT INTO THE ROTISSERIE UNTIL COOKING CYCLE IS
COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM THE ROTISSERIE.
USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE.
4.4.1. Loading the Skewers
When the rotisserie reaches operating (preheat) temperature, skewers can be loaded.
Follow these steps to properly load skewers into the rotisserie.
The orientation of the skewer in the socket will vary depending on the model of your equipment.
Follow these steps to properly load skewers into the rotisserie.
1. Open the door to stop the drive rotation. Use the green manual advance switch to position the drive
assembly as required.
2. As indicated in diagram ‘ ’ below, insert the pointed end of the skewer into a hole in the plate on
the left side of rotisserie.
3. Align the other end of the skewer with the corresponding socket on the right plate and push it into
place as shown in diagram ‘ ’. Each skewer can only be inserted one way.
4. Slide the skewer back to the left until the shoulder at the left end of the skewer is snug against the
left side support plate.
5. Check that the skewer is secured in position (holds in place).
6. Advance the drive to another position using the green manual advance and try to ensure a balanced
load. Repeat steps 1-5 as required.
7. Close the door, select the proper cooking time and the rotisserie will begin to cook.
8. After loading, wipe the door handle, control panel, switches and anything that may have come in
contact with raw product.
Figure 4-3
PUSH SKEWER INTO HOLE IN THE RIGHT
DRIVE PLATE THEN RE-ADJUST FOR
SKEWER’S LEFT SHOULDER CLEARANCE
ALIGN SKEWER
WITH SOCKET
SHOULDER
SLIDE SKEWER INTO THE
SUPPORT PLATE

CUS-013-0044-01 Page 15 of 26
4.4.2. Unloading the Skewers
USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE.
1. Open the door to stop the drive rotation. Use the green manual advance switch to position the drive
assembly as required.
2. Referring to figure below, remove each skewer by lifting the left end, sliding the skewer through
the plate hole, and then, as show in figure below, gently pivot the skewer out of the rotisserie.
3. Place each skewer on a skewer cart or a cooked food table.
4. Use the green manual advance switch to position skewers as required for removal.
5. Close the door of the rotisserie to resume operation or cooking.
6. If no further cooking is required, push in the main ON/OFF red switch to end the cook cycle.
Refer to section 3.5 Control Panel Layout on page 10 to identify the controls.
Figure 4-4
LIFT AND SLIDE THE SKEWER
THROUGH THE HOLE
GENTLY PIVOT THE RIGHT SIDE
OUT OF THE DRIVE PLATE

Page 16 of 26 CUS-013-0044-01
Optional Accessories
This section describes common optional accessories that can be purchased for the Blaze rotisserie. For a
full list of available accessories, visit www.hardtequipment.com or contact your sales account
representative.
4.5.1. Grease Shuttle (Double-Stacked
Oven)
This stainless steel grease shuttle is used
with a lower oven of a double-stacked
configuration to transfer the water pan’s
contents to a rendering barrel or other
grease capturing device.
Use the guide to position the clean grease
shuttle, then push it towards the rear until it
hits the stopper.
Figure 4-5
4.5.2. Anti-Splash Screen
This stainless steel screen is placed in the
water pan; minimizing splashing should
product happen to fall off from a skewer or
basket during cooking.
The Blaze water pan requires 2 screens that
sit between the drive plates and the oven
drain as shown.in Figure 4-6.
Figure 4-6
ANTI SPLASH SCREENS

CUS-013-0044-01 Page 17 of 26
Available Accessories
Please refer to the following table when ordering accessories from Hardt
Part Name
Description
Illustration
‘V’ Skewers
This is the ‘V’ skewer but with a modified end tip so the
skewer can only be loaded one way, ensuring correct
positioning of the product while cooking.
Hanging
Basket
Designed for products that should not rotate during
cooking. The basket stays horizontal while the drive turns.
Rib Basket
A clamshell basket that is ideal for cooking ribs, chicken
parts and a variety of other products.
Grease
Shuttle
The grease shuttle is used with a lower oven of a double-
stacked configuration to transfer the water pan’s contents
to a rendering barrel or other grease capturing device.
Smoker
An electric smoker which burns wood chips to add a smoky
flavor to product being cooked in the rotisserie.

Page 18 of 26 CUS-013-0044-01
5. Maintenance
ENSURE YOU ARE WEARING INSULATED GLOVES AND AN APRON AT ALL TIMES WHEN
WORKING WITH A HOT OVEN.
Allow a period of time for the rotisserie to reach a safe-to-touch temperature, but ensure that the
oven is still warm to facilitate easier cleaning.
5.1. Daily Cleaning
5.1.1. Beginning of the Day
Ensure that the entire rotisserie is clean by referring to the images in section 5.1.4 Cleanliness
Evaluation on page 19. If it is not clean, follow the on-site cleaning laminates or refer to the Cleaning
at the End of the Day instructions found below in section 5.1.3.
5.1.2. Cleaning Throughout the Day
It is recommended to clean the inner glass with a soft, damp cloth after every cooking cycle. This will
lead to optimal cleaning results without scratching the glass. Do not use scouring pads or abrasive
cleaners on glass. Refer to section 5.3.1 Guidelines for Cleaning Glass Surfaces for detailed
guidelines.
5.1.3. Cleaning at the End of the Day
It is recommended to clean the rotisserie at the end of the business day, after all cooking has been
completed.
ENSURE YOU ARE WEARING INSULATED GLOVES AND APRON AT ALL TIMES WHEN WORKING
WITH THE HOT ROTISSERIE.
1. Push in the main ON/OFF red switch and allow sufficient time for the rotisserie to cool until internal
surfaces are warm to the touch.
2. Open the door.
3. Remove any large pieces that are left on the bottom of the water pan.
Do not push solid debris into the drain.
4. Ensure that an empty grease shuttle or a bucket is
positioned under each oven’s drain.
5. Drain the water pan by turning the drain handle to
“OPEN”.
6. Remove debris and add water to help float away
remaining residues in the water pan.
7. Spray a Hardt-approved oven cleaner on all major
surfaces (drive plate, spit support, shaft, water
pan, and side walls as shown in Figure 5-2); let it
settle for 15 minutes.
Figure 5-1
Do not spray directly onto the flame sensor or igniter!

CUS-013-0044-01 Page 19 of 26
8. Gently scrub with a Hardt approved non-abrasive
brush (if required). Refer to 5.3.2 Guidelines for
Cleaning Metal Surfaces for detailed guidelines.
9. Gently rinse off all the oven cleaner with water.
10. Fill the water pan then drain it.
11. Verify that the rotisserie is clean.
12. If required, gently rinse the entire oven again.
13. Clean the front of the rotisserie with a mild soap
and water solution.
Figure 5-2
Do not use abrasives or scouring pads!
5.1.4. Cleanliness Evaluation
It is important to consider the condition of the rotisserie to verify that the cleaning operations are done
correctly. The following images illustrate three states of cleanliness and their related interpretation.
COOKING IN AN OVEN WITH RESIDUE BUILD-UP CAN CAUSE A FIRE.
Figure 5-3: Dirty Cavity
The image in Figure 5-3 shows an oven cavity that
has NOT been cleaned sufficiently to cook in. This
may be due to the cleaning procedures not being
followed on a consistent basis.
It will be necessary to clean the rotisserie by using
regular oven cleaner (in a spray bottle) and a
scrub pad or scraper to remove the build-up of
carbon.
Figure 5-3
Figure 5-4: Mostly Clean Cavity
If the rotisserie cavity looks like what is shown in
Figure 5-4, remove the residual flakes with a
scrub pad PRIOR to cooking.
Figure 5-4
SIDE WALLS
SHAFT
FLAME
SENSOR
SPIT SUPPORT
DRIVE PLATE
WATER PAN

Page 20 of 26 CUS-013-0044-01
Figure 5-5: Sufficiently Clean Cavity
The image shown in Figure 5-5 shows a rotisserie
cavity that is sufficiently clean and in which
cooking may be performed.
Figure 5-5
5.2. Weekly Inspection
Thoroughly inspect the venting components supplied with the rotisserie for signs of damage (dents,
perforations, etc.). Replace with certified Hardt components if required.
Ensure that the electrical cord and gas lines are free from damage and kinks.
5.3. Material Cleaning Guidelines
5.3.1. Guidelines for Cleaning Glass Surfaces
Wipe off residues with a soft cloth or a paper towel.
Remove baked-on residues using a wooden or plastic scraper. Avoid using a metal scraper as it
may scratch the glass.
Surfaces may be cleaned using a soft cloth with mild soap and water. Alternately, a glass
cleaning spray with paper towels may be used.
Avoid scratching the surface of the glass.
Do not use abrasive scouring powder or abrasive cleansers on the glass door, the lamp’s glass
shield and the control panel.
Do not use metallic scouring pads.
Do not use metal scrapers.
Avoid putting cold water or a cold damp cloth onto the hot glass as this may cause the glass to
crack and shatter.