Hardt INFERNO 3500 User manual

CUS-013-0027-03
INFERNO 3500
Gas-Fired, Self-Cleaning Rotisserie for CA/MX/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 24 CUS-013-0027-03
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-013-0027-03 Page 3 of 24
Table of Contents
1. Important Information.........................................................................................................................2
2. Before you Begin ................................................................................................................................4
2.1 About This Manual..............................................................................................................................................4
2.2 Equipment Safety................................................................................................................................................4
2.3 Food Safety.........................................................................................................................................................5
3. Equipment Diagrams ..........................................................................................................................6
3.1 Single Rotisserie.................................................................................................................................................6
3.2 Single Top Vent Rotisserie..................................................................................................................................7
3.2.1 Double-Stacked Rotisserie ...................................................................................................................8
3.3 Control Panel Layout ..........................................................................................................................................9
4. Operation ..........................................................................................................................................10
4.1 Morning Startup ................................................................................................................................................10
4.1.1 Starting the Rotisserie ........................................................................................................................10
4.1.2 Running a Preheat Cycle....................................................................................................................11
4.2 Cooking Procedure...........................................................................................................................................11
4.2.1 Loading and Starting a Cook Cycle ....................................................................................................11
4.3 End of the Cook................................................................................................................................................12
4.4 Loading and Unloading the Rotisserie..............................................................................................................13
4.4.1 Loading the Skewers ..........................................................................................................................13
4.4.2 Unloading the Skewers.......................................................................................................................14
4.5 Available Accessories.......................................................................................................................................14
4.6 Controller Functions..........................................................................................................................................15
4.6.1 Notifications and Alarms.....................................................................................................................15
4.6.2 Programming......................................................................................................................................15
4.6.3 Programming Favorites.......................................................................................................................15
5. Maintenance .....................................................................................................................................16
5.1 Daily Cleaning...................................................................................................................................................16
5.1.1 Beginning of the Day ..........................................................................................................................16
5.1.2 Cleaning Throughout the Day.............................................................................................................16
5.1.3 Cleaning at the End of the Day...........................................................................................................16
5.1.4 Description of Operation.....................................................................................................................16
5.1.5 Auto Clean Operation .........................................................................................................................17
5.1.6 Auto Clean Effectiveness 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..............................................................................................20
6. Troubleshooting ...............................................................................................................................21
6.1 Rotisserie Does Not Operate............................................................................................................................21
6.2 Safety Lockout..................................................................................................................................................22
6.3 Replacing the Halogen Light Bulb.....................................................................................................................23
6.4 Numeric Temperature Display Mode ................................................................................................................24

Page 4 of 24 CUS-013-0027-03
2. Before you Begin
2.1 About This Manual
This manual contains information necessary for the operation of the HARDT Equipment Manufacturing
(hereafter referred to as Hardt) Inferno 3500 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.
2.2 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-013-0027-03 Page 5 of 24
2.3 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 24 CUS-013-0027-03
3. Equipment Diagrams
3.1 Single Rotisserie
Figure 3-1
For a full list of available accessories, please visit www.hardtequipment.com or contact your sales account representative.
DRAIN / OVERFLOW (1.5”)
CONTROL PANEL
CHIMNEY
DEGREASER SHELF
WATER INLET VALVE HANDLE
HALOGEN LIGHT
ACCESS PANEL
AUTO CLEAN
DRAIN
POWER
CORD
WATER INLET
GAS INLET
CIRCUIT BREAKER
MANUAL DRAIN
VALVE HANDLE
(COOK/CLEAN)
FLAME SENSOR
ACCESS PANEL
GAS
PRESSURE
GAUGE
RESTRAINING
CABLE
SERIAL
NAMEPLATE

CUS-013-0027-03 Page 7 of 24
3.2 Single Top Vent Rotisserie
Figure 3-2
For a full list of available accessories, please visit www.hardtequipment.com or contact your sales account representative.
DRAIN / OVERFLOW (1.5”)
CONTROL PANEL
TOP VENT
DEGREASER SHELF
WATER INLET VALVE HANDLE
HALOGEN LIGHT
ACCESS PANEL
GAS
INLET
CIRCUIT
BREAKER
WATER
INLET
POWER
CORD
AUTO CLEAN DRAIN
FLAME SENSOR
ACCESS PANEL
MANUAL DRAIN
VALVE HANDLE
(COOK/CLEAN)
SERIAL
NAMEPLATE
RESTRAINING
CABLE

Page 8 of 24 CUS-013-0027-03
3.2.1 Double-Stacked Rotisserie
Figure 3-3
For a full list of available accessories, please visit www.hardtequipment.com or contact your sales account representative.
DRAIN / OVERFLOW (1.5”)
DEGREASER SHELF
CONTROL PANELS
CHIMNEYS
CHIMNEY BRACKET
WATER INLET VALVE HANDLE
MACHINE ROOM
VENTILATION ELBOW
POWER
CORD
GAS INLET
CIRCUIT
BREAKER
WATER INLET
AUTO
CLEAN
DRAIN
HALOGEN LIGHT
ACCESS PANEL
FLAME SENSOR
ACCESS PANEL
MANUAL DRAIN
VALVE HANDLE
(COOK/CLEAN)
GAS
PRESSURE
GAUGE
SERIAL
NAMEPLATE
RESTRAINING
CABLE

CUS-013-0027-03 Page 9 of 24
3.3 Control Panel Layout
Figure 3-4
DISPLAY
PREHEAT FUNCTION
INCREMENTAL COOK
TIME ADDITION
BASIC OPERATION INSTRUCTIONS
AND HARDT CONTACT
INFORMATION
READ THIS MANUAL FOR DETAILED
OPERATION INSTRUCTIONS.
SHOW CURRENT TEMPERATURE
OF ROTISSERIE.
RED MAIN ON/OFF SWITCH
IN CASE OF EMERGENCY
PUSH TO STOP
FAVORITE PRE-SET BUTTONS
AUTO CLEAN FUNCTION
PRESS ONCE STOPS THE BUZZER
PRESS AND HOLD 3 SECONDS
STOPS ALL ACTIONS EXCEPT
CLEAN
GREEN MANUAL ADVANCE SWITCH
SLO (SAFETY LOCKOUT)
ALARM LAMP (RED)

Page 10 of 24 CUS-013-0027-03
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 RED MAIN ON/OFF SWITCH AND CLOSE THE GAS VALVE. WHEN POWER HAS BEEN
RESTORED, OPEN THE GAS VALVE, PULL OUT THE RED MAIN ON/OFF SWITCH AND RESUME
NORMAL OPERATION.
4.1 Morning Startup
ALWAYS TURN VENTILATION SYSTEM ON BEFORE STARTING ROTISSERIE. IT IS REQUIRED
TO REMOVE COMBUSTION BY-PRODUCTS AND GREASE-LADEN AIR.
See section 4.6.2 Programming on page 15 for information on how to store quick key programs and
other features details.
4.1.1 Starting the Rotisserie
1. Ensure the rotisserie has been properly cleaned
from the previous day of use (See section 5.1.6
Auto Clean Effectiveness Evaluation on page 19).
2. Make sure the manual drain valve handle is
closed (Figure 4-1).
3. Using the water inlet valve handle (Figure 4-1),
add water to the oven’s water pan, filling it to the
top of the overflow drain (Figure 4-2).
4. Position a clean empty grease collection reservoir
(grease shuttle, bucket, etc.) under the grease
drain of each rotisserie.
5. Make sure the gas valve to the rotisserie is
opened.
6. Turn on the ventilation hoods.
7. 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.
WATER
INLET VALVE
HANDLE
MANUAL DRAIN
VALVE HANDLE
OVERFLOW DRAIN

CUS-013-0027-03 Page 11 of 24
4.1.2 Running a Preheat Cycle
THE ROTISSERIE MUST BE PREHEATED BEFORE ANY COOKING CYCLE.
1. To activate a pre-programmed preheat cycle, press PREHEAT on the controller touchpad.
The rotisserie is now in mandatory “Preheat Mode”.
2. Following a preheat cycle (see section 4.1.1); the display will indicate “OVEN READY” when the
correct temperature for loading the rotisserie has been reached.
The rotisserie is now in “Oven Ready Mode” and is ready to be loaded.
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 22 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 COOKING CYCLE IS
COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM 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. Following a preheat cycle (see section 4.1.2 Running a Preheat Cycle on page 11); the display will
indicate “OVEN READY” when the correct temperature for loading the rotisserie has been reached.
2. Open the door and load the product as per the procedure described in section 4.4.1 on page 13.
3. Close the door.
4. Select a single “FAVORITE PRE-SET”button indicated by either on the keypad
(see Figure 3-4 on page 9) or press an arrow (“UP” or “DOWN” ) to select another program
from the saved list. To select a program, press “ENTER” on the keypad.
5. After loading, wipe the door handle, control panel, switches and anything that may have come in
contact with raw product.
The numbers on the favorite buttons dictate how many skewers are to be used.
Select ‘1-2’ if using one or two skewers, select ‘3-4’ if using three or four skewers, etc.

Page 12 of 24 CUS-013-0027-03
4.3 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 measured internal temperature is insufficient, press + 5 MIN to add five minutes to the cook
cycle. The +5 MIN button can be pressed up to 3 times to add a total of 15 minutes to the cook time.
REPEAT THIS STEP UNTIL THE CORRECT INTERNAL TEMPERATURE IS REACHED.
3. Press “STOP” and hold for 3 seconds to end and reset the program.
4. Unload skewers from rotisserie following the procedure described in section 4.4.2 Unloading the
Skewers on page 14.
5. Open the water inlet valve to raise the water level. Skim grease down the overflow drain (make sure
the liquids flow freely out of the overflow drain).
6. Close the water inlet valve.

CUS-013-0027-03 Page 13 of 24
4.4 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 temperature skewers can be loaded.
Open the door to shut off burner and to stop the drive rotation. Use the green Manual Advance Switch
(as indicated in Figure 3-4 on page 9) to position sockets as required.
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. As indicated in diagram below, insert pointed end of the skewer into a hole in the plate on left
side of rotisserie.
2. Align the other end of the skewer with the corresponding socket and push into place
(see diagram ).
3. Slide the skewer back to the left until the shoulder of the tip at the left end of the skewer rests against
the left end plate.
4. Check that the skewer is secured in position (holds in place).
5. Advance the drive 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 program, and the rotisserie will begin to cook.
7. After loading, wipe the door handle, control panel, switches and anything that may have come in
contact with raw product.
Figure 4-3
SHOULDER
SLIDE SKEWER INTO THE
SUPPORT PLATE
PUSH SKEWER INTO
SOCKET IN THE DRIVE
PLATE
ALIGN SKEWER
WITH SOCKET

Page 14 of 24 CUS-013-0027-03
4.4.2 Unloading the Skewers
USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE.
1. Open the door to shut off burner and to stop the drive from rotating.
2. Remove each skewer by lifting left end, sliding the skewer to the left and then gently pivot the skewer
out of the rotisserie. Place each skewer on a skewer cart or a cooked food table.
3. Use the green manual advance switch to position skewers (or baskets) as required for removal.
4. Close the door of the rotisserie to resume operation or cooking (burner will reignite).
5. If no further cooking is required, press and hold the “STOP” button for three seconds to end the
program.
4.5 Available Accessories
Please refer to the following table when ordering accessories from Hardt.
Table 2
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.

CUS-013-0027-03 Page 15 of 24
4.6 Controller Functions
This section contains information for basic operation and programming of the Inferno 3500 system.
For more detailed instructions, please refer to the Controls Instruction Manual.
4.6.1 Notifications and Alarms
(Press STOP once to end a buzzer. Press and hold ‘STOP’ for 3 seconds to stop any action except
an AUTO CLEAN cycle.)
At the end of a preheat cycle when the correct temperature is reached, a buzzer will sound for 5
seconds.
If the rotisserie temperature then drops below 150°F (65.6° Celsius), the red alarm lamp will flash and a
message on the controller display will prompt to repeat the preheat cycle.
At the end of a cooking cycle and of subsequent cook time additions, a buzzer sounds for 10 seconds.
In case of a Safety Lock Out (gas burner does not light), the red SLO (Safety Lockout) alarm lamp will
flash continuously (shown in Figure 3-4 on page 9).
4.6.2 Programming
The controls allow many of the rotisserie’s parameters to be accessed and modified. Only the basic
programming of “Favorites” is described in this manual. Additional modification of the parameters must be
performed by an authorized service technician. Please call Hardt Customer Service for further information.
Use PROGRAM UP / PROGRAM DOWN , to scroll through menus and to change settings,
press ENTER to select (and then again to validate selection) and STOP to exit.
4.6.3 Programming Favorites
A Favorite is a shortcut to a cooking program. To assign a different cooking program to a Favorite
button:
1. Hold EDIT and a single FAVORITE key (either ) simultaneously for three seconds.
(Display shows “P0 / 7-8 SKS MANUAL”).
2. Use the PROGRAM UP or PROGRAM DOWN buttons to locate any program in memory from
1 to 16.
3. Press ENTER to save program selection to that Favorite button.

Page 16 of 24 CUS-013-0027-03
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 section 5.1.6 Auto Clean Effectiveness
Evaluation on page 19. If it is not clean, perform an Auto Clean cycle by following the on-site cleaning
laminates or referring to section 5.1.3 Cleaning at the End of the Day: Auto Clean Operation on page
16.
IT IS IMPERATIVE THAT THE ROTISSERIE OVEN IS PROPERLY CLEAN AND SANITIZED FROM
THE PREVIOUS DAY. IF AN AUTO CLEAN CYCLE WAS NOT RUN AT THAT TIME, IT MUST BE
RUN AT THE BEGINNING OF THE DAY BEFORE A COOK IS INITIATED.
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 on page 20 for
detailed guidelines.
If the heated grease collection reservoir is installed, monitor the liquid level throughout the day
and empty unit as required.
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 AN APRON AT ALL TIMES WHEN
WORKING WITH A HOT OVEN.
5.1.4 Description of Operation
The Auto Clean cycle consists of a succession of activities that are completely and automatically controlled by
the rotisserie. The sequence is as follows:
OVEN COOLDOWN: A period of time required for the rotisserie to reach a safe temperature for
cleaning.
PREWASH: A repetition of soaking in water and draining sequences
SOAP WASH: Involves the repeated application of a cleaning agent followed by soaking and draining
FIRST RINSE: A rinsing cycle.
POWER RINSE: Another, different type of rinsing cycle.
FINAL RINSE: A series of rinsing cycles involving water collection followed by draining.

CUS-013-0027-03 Page 17 of 24
5.1.5 Auto Clean Operation
It is recommended to run the Auto Clean cycle 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.
REFER TO YOUR COMPANY’S POLICY ON THE HANDLING OF HAZARDOUS MATERIALS WHEN
REPLACING THE DEGREASER BOTTLE; FOR MORE INFORMATION, CONSULT THE
DEGREASER’S MATERIAL SAFETY DATA SHEET.
1. Verify that there is sufficient degreaser in the bottle as shown in Figure 5-1.
2. Open the door, and open the manual drain valve handle as shown in Figure 5-2.
3. Remove any large pieces that are left on the bottom of the water pan.
DO NOT PUSH SOLID DEBRIS INTO THE
DRAINS.
Figure 5-1
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 manual drain
valve 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 6 3) and let it
settle for 15 minutes.
8. Close the manual drain valve handle.
9. Open the water inlet valve handle to add water to
the water pan. Make sure the water is draining
freely and not rising or overflowing out the oven
door.
10. Close the water inlet valve handle. Open the
manual drain valve handle and drain the water pan
completely.
11. Open the water inlet valve handle to add a small
amount of water to the water pan. Using a towel
wipe the water pan clean removing all particles.
12. Close the water inlet valve handle.
13. Drain the water pan completely.
14. Close the manual drain valve. The manual drain
valve handle must be closed for the Auto clean to
operate.
15. Close the oven door and press the ‘CLEAN’ button
and then the ‘ENTER’ button. Read the display. If
the Auto Clean has begun it will read either,
“CHECKING OVEN TEMPERATURE”, “CLEAN
COOLDOWN” or “PREWASH”.
Figure 5-2
Figure 5-3
MINIMUM LEVEL IN BOTTLE:
3”
USE ONLY ECOLAB CIP OR
HARDT CLEAN 3000
WATER INLET
VALVE HANDLE
MANUAL DRAIN
VALVE HANDLE
SIDE WALLS
WATER PAN
SPIT SUPPORT
DRIVE PLATE
FLAME
SENSOR
SHAFT

Page 18 of 24 CUS-013-0027-03
If the display reads, “CLEAN COOLDOWN” the Auto Clean will not start immediately as the
cooking cavity is too hot. DO NOT open the door to cool the rotisserie! It must cool on its own
with the door closed so the degreaser works properly. The Auto Clean will start on its own when
the rotisserie has properly cooled.
For rotisseries equipped with the optional sensors –If the degreaser is low, an alarm will sound
and the display will show: “REFILL DEGREASER BOTTLE // PRESS CLEAN”. Replace the
degreaser bottle and start again.
If the display shows: “CLOSE DRAIN VALVE // PRESS CLEAN”, the Drain Valve is not fully
closed. Close it and start again.
16. Clean the outside of the rotisserie.
17. Gently scrub with a Hardt approved non-abrasive brush
(if required). Refer to section 5.3.2 Guidelines for
Cleaning Metal Surfaces on page 20 for detailed
guidelines.
18. Gently rinse off all the oven cleaner with water.
19. Fill the water pan then drain it.
20. Verify that the rotisserie is clean.
21. If required, gently rinse the entire oven again.
22. Clean the front of the rotisserie with a mild soap and
water solution.
Figure 5-4
WATER INLET VALVE HANDLE
MANUAL DRAIN VALVE HANDLE

CUS-013-0027-03 Page 19 of 24
5.1.6 Auto Clean Effectiveness Evaluation
It is important to consider the condition of the rotisserie after the Auto Clean cycle is finished to verify
that the cleaning operations are functioning 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 5-5: Dirty Cavity
The image shows a 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 or
the Auto Clean system having not functioning properly
for an extended period of time.
Figure 5-5
Figure 5-6
Figure 5-7
Figure 5-6: Mostly Clean Cavity
It will be necessary to clean the rotisserie by hand
using regular oven cleaner (in a spray bottle) and a
scrub pad or scraper to remove the build-up of carbon
prior to running the Auto Clean cycle.
The Auto Clean function will only clean the grease from
1 day worth of cooking. It may take a few days of Auto
Clean and hand scraping to get the rotisserie back to
the point where following the correct procedures will
produce a clean rotisserie in the morning.
If the rotisserie cavity looks like what is shown in
Figure 5-6, remove the residual flakes with a scrub pad
PRIOR to cooking.
Figure 5-7: Sufficiently Clean Cavity
The image shown in Figure 5-7 shows a rotisserie
cavity that is sufficiently clean and in which cooking
may be performed.

Page 20 of 24 CUS-013-0027-03
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, water
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.
5.3.2 Guidelines for Cleaning Metal Surfaces
Wipe up spills and residues with a cloth or paper towel.
Remove baked-on residues using a wooden or plastic scraper. Avoid using a metal scraper as it may
scratch the metal finish of the rotisserie.
Surfaces may be cleaned using a soft cloth with mild soap and water. Alternately, a spray-on degreaser
may also be used but only on stainless steel surfaces following the handling procedure outlined on the
product label. Do not apply degreasers or other harsh chemicals to painted surfaces as this may
permanently affect the look and performance of the finish.
The look of stainless steel surfaces can be improved by using stainless steel polishing creams. Follow
the instructions on the packaging of the polishing product being used.
Avoid scratching or marring metal surfaces.
For stubborn build up on the interior stainless steel surfaces of the oven (including around the door’s
opening), bristle brushes or mild scouring pads can be used. Refer to the daily cleaning laminates for
details.
Do not use abrasive scouring powder or abrasive cleansers.
Do not use metallic scouring pads.
Do not use metal scrapers.
Do not use corrosive cleaning agents.