Hardt Elemendt 1000 User manual

Elemendt
®
1000
Electric Rotisserie
Hardt Equipment Manufacturing Inc.
1756 50
th
Avenue, Lachine (Montreal)
Quebec, Canada, H8T 2V5
www.hardtequipment.com
Technical Support
Tel: [phone]
[phone]
Fax: [phone]
Sales
Tel: [phone]
HARDT
Responsive, Reliable Solutions
Operation Manual
Patent Pending
CUS-013-0001-09
This manual is to be left
with
the customer for future reference
.

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1. Important Information
Important Information
FOR YOUR SAFETY
Do not store or use gasoline or other flammable
vapors or liquids in the vicinity of this or any other
appliance.
Keep the areas surrounding
the equipment free of any
combustible materials.
WARNING
Improper installation, adjustment, alteration, service or
maintenance can cause property damage, injur
y or
death. Read the installation,
operating and
maintenance instructions thoroughly before installing
or servicing this equipment.
IMPORTANT
This appliance is only for professional use and should
only be operated by qualified individuals.

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2. Table of Contents
Table of Contents
Contents
Important Information ........................................................................................................................ 2
Table of ontents .............................................................................................................................. 3
Before You Begin ............................................................................................................................... 4
3.1 About This Manual .............................................................................................................................................4
3.2 Equipment Safety...............................................................................................................................................5
3.3 Food Safety........................................................................................................................................................6
Equipment Diagrams ......................................................................................................................... 7
4.1 Single Unit..........................................................................................................................................................7
4.2 Double Deck Unit ...............................................................................................................................................8
4.3 Countertop Unit..................................................................................................................................................9
4.4 Oven Controls ..................................................................................................................................................10
Operation ......................................................................................................................................... 11
5.1 Morning Startup................................................................................................................................................11
5.1.1 Grease Drip Pans Installation ............................................................................................................11
5.1.2 Drive Assembly Installation................................................................................................................13
5.1.3 Grease Collection...............................................................................................................................14
5.1.4 Starting the Rotisserie........................................................................................................................15
5.1.5 Running a Preheat Cycle...................................................................................................................15
5.2 Cooking Procedure...........................................................................................................................................16
5.3 Loading and Unloading the Rotisserie..............................................................................................................18
5.3.1 Loading the Skewers..........................................................................................................................18
5.3.2 Unloading the Skewers......................................................................................................................19
5.4 Special Functions.............................................................................................................................................20
5.4.1 Notifications and alarms.....................................................................................................................20
5.4.2 Programmable Controller...................................................................................................................21
Maintenance..................................................................................................................................... 22
6.1 Daily Cleaning..................................................................................................................................................22
6.1.1 Beginning of the Day..........................................................................................................................22
6.1.2 Cleaning Throughout the Day............................................................................................................22
6.1.3 Cleaning at the End of the Day..........................................................................................................22
6.1.4 Special Cleaning................................................................................................................................24
6.1.5 Clean Effectiveness Evaluation..........................................................................................................26
6.2 Weekly Inspection............................................................................................................................................27
6.3 Material Cleaning Guidelines............................................................................................................................27
6.3.1 Guidelines for Cleaning Glass Surfaces.............................................................................................27
6.3.2 Guidelines for Cleaning Metal Surfaces.............................................................................................27
6.3.3 Guidelines for Porcelain Enamel Surfaces.........................................................................................28
Troubleshooting............................................................................................................................... 29
7.1 Numeric Temperature Display Mode Change ..................................................................................................29
7.2 Equipment Fails to Operate..............................................................................................................................29
7.3 Skewer(s) Falls Out of Position during Normal Operation................................................................................30
7.4 Replacing the Halogen Lamp...........................................................................................................................31
7.5 Grease Reservoir GR-15 Not Readily Emptying ..............................................................................................32

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3. Before You Begin
Before You Begin
3.1 About This Manual
This manual contains information necessary for the operation of the HARDT Equipment Manufacturing
(hereafter referred to as Hardt) Elemendt
®
1000. 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 utilization and functioning.
Additional important information.

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3. Before You Begin
3.2 Equipment Safet
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 MATERIALS.
IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE OR INJURY. READ THE INSTALLATION INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.
IF THE EQUIPMENT IS EQUIPPED WITH CASTER WHEELS AND WILL BE PERMANENTLY
WIRED IN PLACE, IT MUST BE SECURED TO THE BUILDING STRUCTURE IN ORDER TO LIMIT
THE MOVEMENT OF THE UNIT SO STRESS IS NOT TRANSMITTED TO THE ELECTRICAL
CONDUIT.
•Read all documentation; only people who have read and understood 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.
•Use only approved cleaning procedures as outlined in chapter 6 on page 22 of this document.
•Clean the equipment every day. Build-up of grease in the rotisserie can cause fires.
•Use only approved detergents.
•Keep hair and loose clothing away from any moving parts.
•Do not work with any hot surfaces without wearing protective wear (such as oven mitts and an
apron).
•Do not immerse the cord or plug in water.
•Do not open the electrical compartment as there are potentially lethal voltages present.
•Do not operate this equipment near flammable materials.
Contact Hardt or an approved service provider immediately if any problems are encountered
with your equipment.
FAILURE TO FOLLOW THESE SAFETY PRECAUTIONS CAN RESULT IN INJURY, DEATH
AND/OR PROPERTY DAMAGE.

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3. Before You Begin
3.3 Food Safet
THERE ARE PRECAUTIONS THAT NEED TO BE TAKEN WHEN WORKING WITH RAW MEAT.
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
CALIBRATED FOOD THERMOMETER TO ENSURE THAT YOUR PRODUCT REACHES THESE
TEMPERATURES FOR THE SPECIFIED TIME PERIOD BEFORE CONSIDERING IT SAFE FOR
CONSUMPTION.
Product
Temperature/Time
Poultry (Whole or ground chicken, turkey, or duck). 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).
*Retrieved from the National Restaurant Association.
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 TESTS. 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.
Table 1: Safe Cooking Times and Temperatures

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4. Equipment Diagrams
Equipment Diagrams
4.1 Single Unit
Figure 4-1: Single Unit*
Power
Cord
Grease
Drain
Door
Control Panel
Grease
Collection
Reservoir
(Accessory)
Halogen Lamp
Access
(Inside Oven)
End of Cook
Indicator Light
(Option)
Casters
(Option)
Drain Valve
Handle
(May be located on opposite side of
unit on some pass through models)
For a full list of available accessories, please visit
www.hardtequipment.com
(Pass through doors
only)
Door
Latch
* Also available in pass
through
configurations.
*

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4. Equipment Diagrams
4.2 Double Deck Unit
*
Power
Cord
(Top Unit)
Figure 4-2: Double Deck Unit*
Power
Cord
(Bottom Unit)
Grease
Drains
Control Panel
Door
End of Cook
Indicator Light
(Option)
Halogen Lamp Access
(Inside Oven)
Drain Valve Handle
(May be located on opposite side of
unit on some pass through models)
Casters
(Option)
Grease
Collection
Reservoir
(Accessory)
For a full list of available accessories, please visit
www.hardtequipment.com
* Also available in pass
through
configurations.
(Pass through doors
only)
Door
Latch

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4. Equipment Diagrams
4.3 Countertop Unit
Grease
Drain
Power
Cord
Figure 4-3: Countertop Unit*
End of Cook
Indicator Light
(Option)
Door
Halogen Lamp Access
(Inside Oven)
Drain Valve
Handle
(May be located on opposite side of
unit on some pass through models)
Control Panel
For a full list of available accessories, please visit
www.hardtequipment.com
Adjustable Feet
* Also available in pass
through
configurations.
(Pass through doors
only)
Door
Latch
*

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4. Equipment Diagrams
4.4 Oven Controls
End of Cook Indicator
Light (Option)
Manual Drive Advance
Switch (Green)
Main On/Off Switch
(Red)
IN CASE OF EMERGENCY
PUSH TO STOP
Timer
with LED Indicators
Temperature Control
with LED Indicators
Timer
Temperature Control
Controller Touchpad
Pre-Set Programs (1-4)
Preheat
Manual Cooking
/Add 5min
Stop Program
Programmable
Controller
Manual
Controls
Reduced
Controls
(Pass Through
Secondary Controls)
Figure 4-4: Control Panel Layout – Various Models
Temperature
Display

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5. Operation
Bott
om Baffle
Operation
5.1 Morning Startup
5.1.1 Grease Drip Pans Installation
The interior of the Elemendt
®
1000 features 2 removable grease drip pans that guide grease accumulation
towards the drain. This minimizes grease buildup directly on the floor pan and makes cleaning easy!
1. REAR DRIP PAN:
a. Carefully guide the rear drip pan and
tuck it under the bottom baffle…
b. …drop it into place, ensuring that it rests on
the side wall pins (2 on each side), then
slide towards the stopper.
Before each cook cycle, ensure that both grease drip pans are clean and properly installed
as outlined below.
Stopper
Wall Pins
Figure 5-1: Rear Drip Pan Installation a.
Figure 5-2: Rear Drip Pan Installation b.

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5. Operation
2. FRONT DRIP PAN:
a. Insert the front drip pan into the oven so
that it rests on top of the side wall pins (1
on each side)…
b. …then slide forward until it meets the stopper.
The pan’s front lip will automatically rest on
the edge of the oven’s opening.
3. Ensure that the drip pans are installed correctly by referring
to Figure 5-5. The pans should not be resting on top of the
rear baffle or stopper as indicated.
Figure 5-5: Correct and Incorrect Installation
Figure 5-4: Front Drip Pan Installation b.
Figure 5-3: Front Drip Pan Installation a.
Stopper
Baffle

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5. Operation
5.1.2 Drive Assembl Installation
The Elemendt
®
1000 features a removable drive assembly, both simplifying its own cleanability as well as
that of the oven’s cavity!
Before each cook cycle, ensure that
drive assembly is properly installed as
outlined below.
1. Use the green manual drive advance
switch to rotate the drive until the slot of
the drive hub is horizontal as shown in
Figure 5-6.
2. Carefully guide the drive assembly into
the oven cavity, ensuring that it is inserted
with the end key shaft on the hub side as
shown in Figure 5-6.
3. First insert the right end of the drive
assembly into the slot in the hub, ensuring
that the end key shaft engages into the
hub (Figure 5-7)…
4. …then lower the left end of the drive
assembly into the cradle (Figure 5-8).
0
Drive
Hub
End Key Shaft
Figure 5-6: Guide drive assembly into oven
Figure 5-7: Insert right end into slotted hub
Figure 5-8: Lower left side into cradle
Cradle

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5. Operation
5.1.3 Grease Collection
Hardt offers an optional grease collection reservoir (GR-15) that is used to facilitate the collection and
disposal of grease from the rotisserie. If no reservoir is obtained from Hardt, alternate methods of grease
collection and disposal are required.
If the GR-15 has been installed (see Figure 5-9):
1. Ensure that the GR-15 is fully drained.
2. Verify that the GR-15 is properly positioned under the grease drain from each rotisserie.
The GR-15 is to be placed on a solid, level, non-combustible surface. Avoid areas where excessive splashing
may occur.
If an alternative grease management system is in use, follow the instructions for daily care supplied by the
manufacturer of that system.
GR-15 Grease
Collection Reservoir
(Accessory)
Figure 5-9: GR-15 Grease Reservoir

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5. Operation
Manual Controls
•Set the thermostat dial to #7 and the timer dial to 15 minutes.
Programmable Controller
•Press the preheat button on the controller touchpad to activate a pre-programmed preheat
cycle.
For models with a Programmable Controller, see Section 5.4.2 Programmable Controller for
information on how to store quick key programs and other feature details.
5.1.4 Starting the Rotisserie
1. If applicable, turn on the ventilation system before starting the rotisserie.
2. Ensure the rotisserie has been properly cleaned from the previous day of use.
3. Ensure that the grease drip pans are installed properly and are clean (Refer to section 5.1.1 Grease
Drip Pans Installation).
4. Ensure that the drive assembly is installed in the rotisserie (Refer to section 5.1.2 Drive Assembly
Installation).
5. Ensure there is a grease reservoir or a bucket placed under the grease drain (Refer to section 5.1.3
Grease Collection).
6. Ensure there is no water in the cooking cavity, otherwise drain any residual liquid.
7. Open the drain valve by turning the unit’s drain handle accordingly.
8. With power connected to the rotisserie, turn on the Elemendt
®
1000 by pulling out the red main
ON/OFF switch.
Oven is now in Idle Mode and is ready for input.
5.1.5 Running a Preheat C cle
1. To activate a preheat cycle:
Oven is now in mandatory Preheat Mode.
2. After approximately 15 minutes, an alarm will sound:
On a manual control rotisserie, the alarm will sound continuously.
On a programmable controller rotisserie, the alarm will sound once for 10 seconds & the (preheat & “0” time) LEDs will blink
continuously.
Oven is now in Oven Ready Mode and is ready to be loaded.

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5. Operation
Manual Controls
•Set the thermostat dial to #7 and set the timer dial to the desired minutes.
Programmable Controller
•Use the touchpad to select a preset cooking program (1-4).
OR
•Use the touchpad to select manual cooking, then set both time and temperature by using their
respective “+” & “-” pads.
5.2 Cooking Procedure
THE ROTISSERIE IS HOT. ENSURE YOU ARE WEARING APPROPRIATE 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 COOKING CYCLE IS
COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM ROTISSERIE.
Refer to Table 1: Safe Cooking Times and Temperatures on page 6 for a list of minimum safe
cooking temperatures and times.
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.
Following a preheat cycle (see section 5.1.5 Running a Preheat Cycle) when the correct temperature
for loading the rotisserie has been reached (approximately 410°F (210˚C)), an alarm will sound:
On a manual control rotisserie, the alarm will sound continuously.
On a programmable controller rotisserie, the alarm will sound once for 10 seconds & the (preheat & “0” time) LEDs will blink
continuously.
1. Open the door and load the product as per the procedure described in section 5.3.1 Loading the
Skewers.
2. Close the door.
3. Set the cooking parameters:
4. After loading, wipe the door handle, control panel, switches and anything that may have come in
contact with raw product.
Oven is now in Manual Cooking/Program Cooking Mode and will operate until the time elapses. In a
Manual Cooking operation, time and temperature can be adjusted during the cook.
At the end of cook, an alarm will sound:
On a manual control rotisserie, the alarm will sound (and the optional end of cook indicator light flashes) continuously…until
action is taken.
On a programmable controller rotisserie, the alarm will sound for 5 seconds at 2 minutes intervals (and the optional end of cook
indicator light flashes continuously), indicating that oven is in a holding mode where it will safely hold the temperature
indefinitely at 175°F (79.5˚C)…until action is taken.
Proceed to Step 6.
5. At the end of the cook, open the oven door and measure product internal temperature. Refer to
section 3.3 on page 6 for special notes on product internal temperatures.

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5. Operation
Manual Controls
•Set the timer dial for 5 minutes.
Programmable Controller
•Press the manual cook button to add 5 minutes (to any cook cycle).
Manual Controls
•Press the main ON/OFF switch to turn off the oven OR start a preheat if needed.
Programmable Controller
•Press the stop button (for 3 seconds) to end the cycle and either:
Press the main ON/OFF switch to turn off the oven OR start a preheat if needed.
Manual Controls
•Turn the temperature dial to area in between 0 and 1 and set the timer dial to desired time.
Programmable Controller
•Close the door to automatically revert to holding mode.
6. If the measured internal temperature is insufficient, add 5 minutes to the cooking cycle:
REPEAT THIS STEP UNTIL THE CORRECT INTERNAL TEMPERATURE IS REACHED.
7. Once the measured internal temperature is sufficient, the operator can choose to either…
a. Unload skewers from rotisserie following the procedure described in section
5.3.2 Unloading the Skewers. OR
b. Hold the product in the oven if unready to unload:
8. End the cook cycle:

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5. Operation
5.3 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.
5.3.1 Loading the Skewers
When the rotisserie reaches operating (preheat) temperature, skewers can be loaded.
Open the door to stop the drive rotation. Use the green manual advance switch, as indicated in Figure 4-4 on
page 10, to position the drive assembly as required.
USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE.
Follow these steps to properly load skewers into the rotisserie. (For simplicity, “left” and “right” refers to
loading skewers into a front load model).
1. As indicated in diagram ‘A’ below, insert pointed end of the skewer into a hole into the support plate
on the left side of the rotisserie.
2. Align the other end of the skewer with the corresponding hole on the right side of the rotisserie and
push into place as indicated in diagram ‘B’ below.
3. 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.
4. Check that the skewer is secured in position (holds in place).
5. Advance the drive assembly to another position using the green manual advance switch and try to
ensure a balanced load. Repeat steps 1-5 as required.
6. Close the door, select the proper cooking parameters as outlined in section 5.2 Cooking Procedure.
Shoulder Align skewer
with hole
Push skewer into hole in
the right drive plate then
re-adjust for skewer’s left
shoulder clearance.
A) B)
Figure 5-10: Loading Skewers
Slide skewer into the
support plate.

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5. Operation
A)
5.3.2 Unloading the Skewers
USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE.
Follow these steps to properly unload skewers out of the rotisserie. (For simplicity, “left” and “right” refers
to loading skewers into a front load model).
1. Open the door to stop the drive from rotating.
2. Referring to diagram ‘A’ below, remove each skewer by lifting the left end, sliding the skewer through
the plate hole, and then, as show in diagram ‘B’ 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 (see Figure 4-4 on page 10) to position skewers (or baskets)
as required for removal.
5. Close the door of the rotisserie to resume operation or cooking.
6. If no further cooking is required, press the main ON/OFF switch to end the cook cycle. Refer to Figure
4-4 on page 10 to identify the controls.
Lift and slide skewer
through the hole.
B)
Figure 5-11: Unloading Skewers
Gently pivot right side
out of drive plate.

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5. Operation
5.4 Special Functions
5.4.1 Notifications and alarms
At the end of a Preheat:
On a manual control rotisserie, the alarm sounds continuously until either:
•The door is opened to load product & start a cook cycle.
•Additional time is added to the preheat cycle.
•The rotisserie is turned off.
On a programmable controller rotisserie, the alarm sounds once for 10 seconds & the (preheat &
“0” time) LED flashes continuously until either:
•The door is opened to load product & start a cook cycle.
•Additional time is added to the preheat cycle.
•The stop button is pressed for 3 seconds to end any program.
•The rotisserie is turned off.
When oven is cold:
On a manual control rotisserie: if the oven temperature is below 100˚F (37.8˚C) a “cold” message
will show in the temperature display.
On a programmable control rotisserie: if the oven temperature is below 150˚F (65.5˚C), the LED
at 150˚F will flash.
At the end of a cooking cycle and of subsequent cook time additions:
On a manual control rotisserie: the alarm sounds (and the optional end of cook indicator flashes
continuously) until either:
•The door is opened to check product temperature.
•Additional time is added to the cook.
•The rotisserie is put into hold mode.
•The rotisserie is turned off.
On a programmable control rotisserie, hold mode will automatically be initiated: the alarm sounds
for 5 seconds at 2 minute intervals (and the optional end of cook indicator flashes continuously)
until either:
•the door is opened to check product temperature
•additional time is added to the cook
•the stop button is held for 3 seconds to end any program
•the rotisserie is turned off.