Hardt Inferno 3500 - C Installation manual

CUS-012-0123-01 Page 1 of 1
MORNING STARTUP
Inferno 3500 - C
1. Switch on the hood and hood lights.
2. Wipe the door glass with a wet towel
and remove deposits inside, outside and
in between the panes.
3. Wipe the drip pan clean with a towel
removing all particles. DO NOT PUSH
DEBRIS INTO THE DRAINS.
4. Check the degreaser to ensure you
have enough to run the AutoClean at
the end of the day. If there is less than
3 ½” left, replace the bottle.
5. Switch the rotisserie on by pulling out
the red main ON/OFF switch
. Follow
instructions on the
display and then
press "ENTER".
6. Make sure the drain valve (large
handle) and the water inlet (small
handle) are closed.
7. Ensure that the water pan is dry.
Press the "PREHEAT" button.
DO NOT LOAD UNTIL ROTISSERIE
IS PREHEATED.
8. Once you see the flame (oven has
been on for a few minutes) fill the water
pan to the top of the overflow drain. Do
not walk away while water is running.
9. Once preheated, an alarm will sound
and the display will read "OVEN READY
SELECT COOKING PROGRAM".
10. If a safety lock-out occurs, the red
lamp on the control panel will blink.
Follow the safety lock-out instructions.
11. The oven must be fully preheated
before loading product. The oven is
preheated after about 15 minutes.
2 ¼”
ON

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-012-0103-01 Page 1 of 1
CHICKEN PREPARATION PROCEDURE
Inferno 3500 - 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-012-0110-01 Page 1 of 2
COOKING PROCEDURE
Inferno 3500 - 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. Display reads, “OVEN READY –
PRESS FAV OR ARROW” Open the
door.
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.
4. If you are cooking chickens choose
the appropriate cooking program for the
number of skewers being used. For
pre-cooked ribs, press the down arrow
until you see rib program on the screen.
5. After loading, wipe the door handle,
control panel, switches and anything
that may come in contact with raw
product.
6. At the end of the cooking cycle a
buzzer will sound. The display will read
"COOKING FINISHED CHECK INT.
TEMP”. Check temperature of at least 3
of the largest chickens from 3 different
skewers before unloading.
7. Insert a clean, calibrated
thermometer into the thickest part of the
chicken breast. The thermometer
should be inserted at the center of the
breast.
8. If the product does not meet the
desired temperature, close the door and
press the "+ 5 MIN" button. Pressing it
twice will add 10 minutes and 3 times
will add 15 minutes. Measure again until
the desired temperature is reached.
1-2 Skewers
3-4 Skewers
5-6 Skewers
7-8 Skewers

CUS-012-0110-02 Page 2 of 2
COOKING PROCEDURE
Inferno 3500 - C
9. 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.
10. The hex end on the right will drop out
of the socket into your hand. Remove
the skewer from the rotisserie.
11. As products are unloaded, place
them on the skewer cart designated for
cooked product.
12. Press and hold the "STOP" button
for 3 seconds until the display reads,
“PRESS PREHEAT”. Press the
“PREHEAT
” button to reheat the
oven.
13. Proceed with packaging.
14. Open the water inlet valve to raise
the water level and skim off the grease
down the overflow.
15. Watch carefully to make sure the
water is draining freely and not
overflowing out of the oven door.
Close the water inlet valve.
16. Wipe the inside of the door glass
using a wet towel after each cooking
cycle.

CUS-012-0125-01 Page 1 of 1
PREPARING FOR AUTOCLEAN
Inferno 3500 - C
1. Check that the level of degreaser is
enough to run the AutoClean. If there
is less than 2 ¼” left, replace the
bottle.
2. Open the drain valve (large handle).
3. 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.
4. Open the water valve (small
handle) to rinse the water pan. Then
close the valve and wipe the pan with
a paper towel.
5. Ensure the drain valve is closed.
6. Press "CLEAN" and then "ENTER".
The unit will cool down and begin
AutoClean unattended.
7. If the drain valve is open, an alarm
will sound. Follow instructions on
display.
8. The display should read "Auto Clean
Wait" as the automatic cleaning process
starts. Once completed, the rotisserie will
shut off by itself.
2 ¼”

CUS-012-0129-01 Page 1 of 1
SAFETY INFORMATION
Inferno 3500 - C
Food Safety
ALWAYS:
•Always wash 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 thermometer to ensure meat is at a safe temperature b
efore 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 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 headaches, d
izziness, shortness of
breath, nausea, vomiting or confusion are encountered, shut down all equipment and vacate the area. Have the
equipment inspected immediately.