Hardt Inferno GC User 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
HARDT
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INFERNO GC
Gas-Fired, Self-Cleaning Rotisserie for CA/MX/US
Operation Manual
CUS-013-0025-03
This manual is to be left with the customer for future reference.

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Page 2 of 18 CUS-013-0025-02
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 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.
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 - 2016 Hardt Equipment Manufacturing, Inc. All rights reserved.

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1. Table of Contents
1. Table of Contents ...............................................................................................................................3
2. Before You Begin................................................................................................................................4
About This Manual ............................................................................................................................................. 4
Equipment Safety............................................................................................................................................... 4
Food Safety........................................................................................................................................................ 5
3. Equipment Diagrams ..........................................................................................................................6
Single Unit.......................................................................................................................................................... 6
Double Deck Unit ............................................................................................................................................... 7
Control Panel Layout.......................................................................................................................................... 8
4. Operation ............................................................................................................................................9
Morning Startup.................................................................................................................................................. 9
4.1.1 Starting the Rotisserie................................................................................................................................9
4.1.2 Grease Collection.......................................................................................................................................9
Cooking Procedure............................................................................................................................................10
Loading & Unloading the Rotisserie..................................................................................................................11
4.3.1 Loading the Skewers................................................................................................................................11
4.3.2 Unloading the Skewers ............................................................................................................................11
Controller Functions..........................................................................................................................................12
4.4.1 Buzzers and Alarms.................................................................................................................................12
4.4.2 Programming............................................................................................................................................12
4.4.3 Programming Favorites............................................................................................................................12
5. Maintenance......................................................................................................................................13
Daily Cleaning...................................................................................................................................................13
5.1.1 Beginning of the Day................................................................................................................................13
5.1.2 Cleaning Throughout the Day...................................................................................................................13
5.1.3 Cleaning at the End of the Day: AutoClean Operation............................................................................14
5.1.4 AutoClean Effectiveness Evaluation.........................................................................................................15
Weekly Inspection.............................................................................................................................................16
Material Cleaning Guidelines.............................................................................................................................16
5.3.1 Guidelines for Cleaning Glass Surfaces...................................................................................................16
5.3.2 Guidelines for Cleaning Metal Surfaces ...................................................................................................16
6. Troubleshooting................................................................................................................................17
Rotisserie Does Not Operate.............................................................................................................................17
Safety Lockout...................................................................................................................................................17
Replacing the Halogen Lamp............................................................................................................................18

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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) Inferno GC 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 OPERATOR AND/OR THE EQUIPMENT.
Information for proper installation and functioning.
Additional important information.
Equipment Safety
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; vacate the area and call the gas supply company if any are detected.
Clean the equipment every day; build-up of waste in the rotisserie can cause fires.
When the unit 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.
FAILURE TO FOLLOW THESE SAFETY PRECAUTIONS CAN RESULT IN INJURY, DEATH
AND/OR PROPERTY DAMAGE.
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.

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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 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 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 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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3. Equipment Diagrams
Single Unit
Figure 3-1
For a full list of available accessories, please visit www.hardtequipment.com or contact your sales account representative.
CONTROL PANEL
GREASE DRAIN
DEGREASER SHELF
MANUAL DRAIN VALVE
HANDLE (COOK/CLEAN)
REAR CHIMNEY VENT
END OF PROGRAM LIGHT (YELLOW)
CASTERS
(OPTION)
AUTOCLEAN DEGREASER INLET HOSE
HALOGEN LIGHT
ACCESS PANEL
SERIAL
NAMEPLATE
POWER
CORD
CIRCUIT
BREAKER
GAS
PRESSURE
GAUGE
OPTIONAL ACCESSORIES
POWER ADAPTER
HEATED GREASE RESERVOIR
TOP VENT OPTION

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Double Deck Unit
Figure 3-2
For a full list of available accessories, please visit www.hardtequipment.com or contact your sales account representative.
HALOGEN LIGHT
ACCESS PANEL
SERIAL
NAMEPLATE
POWER
CORD
CIRCUIT
BREAKER
CHIMNEYS
CONTROL PANEL
DEGREASER SHELF
HEATED GREASE RESERVOIR
MANUAL DRAIN VALVE
HANDLE (COOK/CLEAN)
END OF PROGRAM LIGHT (YELLOW)
AUTOCLEAN DEGREASER INLET HOSE
GREASE DRAINS
POWER ADAPTER
TOP OVEN
OPTIONAL ACCESSORIES
BOTTOM OVEN
GAS
PRESSURE
GAUGE

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Control Panel Layout
Figure 3-3
DISPLAY
FAVORITE PROGRAM SELECTION
MAIN ON/OFF SWITCH (RED)
IN CASE OF EMERGENCY
PUSH TO STOP
MANUAL ADVANCE
SWITCH (GREEN)
ALARM LAMP (RED)
BASIC OPERATION
INSTRUCTIONS AND HARDT
CONTACT INFORMATION
READ THIS MANUAL FOR
DETAILED OPERATION
INSTRUCTIONS
PRESSING ONCE STOPS THE
BUZZER
PRESSING AND HOLDING FOR 3
SECS STOPS ALL ACTIONS
EXCEPT AUTOCLEAN
AUTOCLEAN FUNCTION
PREHEAT
FUNCTION
INCREMENTAL COOK
TIME ADDITION
SHOW CURRENT
TEMPERATURE OF
ROTISSERIE

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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. Turn off 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.
References will be made to an IDLE MODE in the next few sections that relate to rotisserie operation.
When in IDLE MODE, the controller displays “PREHEAT OR CLEAN”.
Morning Startup
ALWAYS TURN VENTILATION SYSTEM ON BEFORE STARTING ROTISSERIE. IT IS REQUIRED
TO REMOVE COMBUSTION BY-PRODUCTS AND GREASE-LADEN AIR.
4.1.1 Starting the Rotisserie
1. With power connected to the rotisserie, turn on the
Inferno GC by pulling out the red main ON/OFF switch
shown in Figure 3-3.
2. Make sure the main drain valve handle is set to COOK
as shown in Figure 4-1.
3. Make sure the gas valve to the rotisserie is opened.
4. Follow any special instructions scrolling on the display, if
applicable.
5. Clean the strainers and turn on the ventilation hoods.
6. Once these conditions have been filled, select
PREHEAT to ignite and the oven will begin the
preheat cycle.
Figure 4-1
If the red lamp is flashing indicating the burner did not light, press & hold STOP to cancel.
Wait 5 minutes and try again.
See the safety lockout section of the troubleshooting chapter on pg 17.
4.1.2 Grease Collection
Hardt offers an optional Heated Grease Collection Reservoir
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 optional Heated Grease Collection Reservoir from
Hardt is being used:
1. Ensure that the grease collection reservoir is clean and
fully drained.
2. Verify that the collection reservoir is properly positioned
under the grease drain from each rotisserie (Figure 4-2)
3. Plug in the grease collection reservoir.
Figure 4-2
If an alternative grease management system is in use, follow the instructions for daily care supplied by the
manufacturer of that system.
ENSURE DRAINS ARE
ALIGNED WITH
COLLECTION BASINS

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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 the table on page 5 for a list of 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.
1. 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.
2. Open the door and load the product as per the procedure described in section 4.3.1.
3. Close the door.
4. Select a FAVORITE PRESET RECIPE or
press PROGRAM UP or PROGRAM DOWN to select another program from the saved list. To
select a program, press ENTER .
The numbers on the FAVORITE PRESET 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.
5. At the end of the cook, measure product internal temperature. Refer to section 2.3 for special notes on
product internal temperatures.
6. 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 three times to add a total of 15 minutes to the cook
time. Repeat this step until correct internal temperature is reached.
7. Press STOP and hold for 3 seconds to end and reset the program.
8. Unload skewers from rotisserie following the procedure described in section 4.3.2.

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Loading & Unloading the Rotisserie
CROSS CONTAMINATION OF RAW ONTO COOKED PRODUCT IS VERY DANGEROUS.
DO NOT LOAD UNCOOKED PRODUCT INTO ROTISSERIE UNTIL COOKING CYCLE IS
COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM ROTISSERIE.
4.3.1 Loading the Skewers
When the rotisserie reaches operating temperature, skewers can be loaded.
Open the door to shut off the burner and to stop the drive rotation. Use the green Manual Advance Switch
(as indicated in Figure 3-3) 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 Figure 4-3 insert the 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 Figure 4-4).
3. Slide the skewer back to the left until the shoulder at
the left end of the skewer is snug 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. Repeat steps 1-5 as
required.
6. Close the door, select the proper cooking program,
and the rotisserie will begin to cook.
Figure 4-3
Figure 4-4
USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE.
4.3.2 Unloading the Skewers
1. Open the door to shut off burner and to stop the drive from rotating.
2. Remove each skewer by lifting the 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.
Align Skewer with Socket
Shoulder

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Controller Functions
This section contains information for basic operation and programming of the Inferno GC system.
4.4.1 Buzzers and Alarms
(Press STOP once to end a buzzer. Press and hold STOP for 3 seconds to stop any action
except an AUTOCLEAN cycle.)
At the end of a preheat cycle when the correct temperature is reached, a buzzer sounds for 5
seconds and the yellow end of program light (Figure 3-1, Figure 3-2) turns on.
If the rotisserie temperature then drops below 150˚F [65.6˚ C], 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 and the yellow end of program lamp turns on.
In case of a Safety Lock Out (gas burner does not light), the red alarm lamp (shown in Figure 3-3)
will flash continuously.
4.4.2 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.
4.4.3 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 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.

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5. Maintenance
ENSURE YOU ARE WEARING INSULATED GLOVES AND AN APRON AT ALL TIMES WHEN WORKING
WITH THE HOT ROTISSERIE.
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.
Daily Cleaning
5.1.1 Beginning of the Day
Ensure that the entire unit is clean by referring to section 5.1.4 AutoClean Effectiveness Evaluation.If it is not
clean, perform an AutoClean cycle by following the on-site cleaning laminates or referring to section 5.1.3
Cleaning at the End of the Day: AutoClean Operation.
It is imperative that the rotisserie oven is properly clean and sanitized from the previous day. If an
AutoClean 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. Avoid using scouring pads or cleaners with grit on glass.
If the heated grease collection reservoir is installed, monitor the liquid level throughout the day and
empty unit as required.

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5.1.3 Cleaning at the End of the Day: AutoClean Operation
It is recommended to run the AutoClean cycle at the end of the business day, after all cooking has been
completed.
Description of the AutoClean Operation
The AutoClean 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: Fresh water is used for an initial flush of the drip pan.
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.
Instructions for AutoClean
1. Verify that there is sufficient degreaser in the bottle to run
an AutoClean cycle. If the level is too low, replace the
bottle.
2. Open the door to the rotisserie.
3. Remove any large pieces that are left on the bottom of the
drip pan.
4. Using a wet towel, clean the front channel, exterior panel
and the inside door glass pane.
5. Rotate the Main Drain Valve Handle to CLEAN as shown
in Figure 5-1.
6. Close the rotisserie door and press CLEAN and then
ENTER to start the cleaning cycle. Read the display. If
the AutoClean has begun it will read either, “CHECKING
OVEN TEMPERATURE”, “CLEAN COOLDOWN” or
“PREWASH”.
Figure 5-1
If the display reads, “CLEAN COOLDOWN” the AutoClean 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
for optimal AutoClean performance and to avoid damaging the inside of the oven.
The AutoClean will start on its own when the unit has properly cooled.
For units 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.
7. Clean the outside of the rotisserie following the convections outlined in 5.3 Material Cleaning Guidelines.

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5.1.4 AutoClean Effectiveness Evaluation
It is important to consider the condition of the rotisserie after the AutoClean 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 BUILDUP CAN CAUSE A FIRE
Figure 5-2: 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
AutoClean system having not functioning properly for an
extended period of time.
Figure 5-2
Figure 5-3: 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
AutoClean cycle. The AutoClean function will only clean the
grease from 1 day's worth of cooking. It may take a few days
of AutoClean and hand scraping to get the unit 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 5-3,
remove the residual flakes with a scrub pad PRIOR to
cooking.
Figure 5-3
Figure 5-4 Sufficiently Clean Cavity
Figure 5-4 shows a rotisserie cavity that is sufficiently clean
and in which cooking may be performed.
Figure 5-4

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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.
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 on exterior
surfaces 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 on exterior surfaces.
DO NOT USE corrosive cleaning agents.

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6. Troubleshooting
DISCONNECT POWER TO THE ROTISSERIE BEFORE ANY MAINTENANCE, SERVICE OR CLEANING
IS PERFORMED.
ROTISSERIES EQUIPPED WITH CASTERS ARE SECURED IN PLACE USING A RESTRAINING CABLE
LOCATED ON THE RIGHT REAR UNDERSIDE OF THE ROTISSERIE. THIS CABLE MUST BE
DISCONNECTED PRIOR TO REMOVING THE ROTISSERIE AND CAUTION MUST BE TAKEN TO
ENSURE IT IS CONNECTED ONCE THE ROTISSERIE HAS BEEN RETURNED TO ITS ORIGINAL
POSITION.
THE ROTISSERIE IS HOT WHEN OPERATING. EXERCISE CAUTION WHEN WORKING NEAR THE HOT
ROTISSERIE.
WEAR APPROPRIATE PROTECTIVE CLOTHING.
Rotisserie Does Not Operate
The rotisserie does not operate when the red main ON/OFF is pulled out (i.e. drive does not turn, and no lights in
cavity).
SOLUTION:
Verify that the door is fully closed. The magnetic door switch disables or enables the ignition system.
Check rotisserie electrical power: If the rotisserie's lights are off, check the circuit breaker on the back of
the unit as shown in Figure 3-1 and Figure 3-2. If the circuit breaker is ‘OFF’ (tripped), return to 'ON'.
If this circuit breaker is ‘ON’, ensure that the power cord is plugged into the wall and that there is power
coming from the socket. If power is available and the rotisserie still does not operate, contact your local
authorized service partner.
Safety Lockout
If the red main ON/OFF switch is pulled out, the drive drum will rotate and the igniter will attempt to light the burner.
If there is no flame after six minutes, the rotisserie will go into 'SAFETY LOCKOUT'. Push the red main ON/OFF
switch in to turn the rotisserie off.
Possible causes include: the gas supply is shut off, the flame sensor is not sensing flame or there is some
component failure.
SOLUTION:
If the rotisserie goes into ‘safety lockout’ again. Turn
the rotisserie off (push in main ON/OFF switch).
Verify that the gas supply to the rotisserie and the main
gas valve are both open. Try starting the unit again by
pulling the red main ON/OFF switch out.
If the rotisserie goes into ‘safety lockout’ again, turn the
rotisserie off.
When you are certain the rotisserie interior is cool to
the touch, gently lift the flame sensor and burner
covers out of the unit. See Figure 6-1.
(continued on following page)
Figure 6-1
Flame Sensor Cover
Burner Cover

HARDT
Responsive, Reliable Solutions
Page 18 of 18 CUS-013-0025-02
Using a soft towel, gently wipe the top of the burner
and carefully clean the flame sensor. See Figure 6-2.
Try starting the rotisserie again by pulling out the main
ON/OFF switch.
If the rotisserie goes into safety lockout again there is
most likely a component failure. Turn the rotisserie off
and contact your local authorized Hardt service
provider.
Figure 6-2
Replacing the Halogen Lamp
1. Turn rotisserie off (push in main ON/OFF switch) and
disconnect the power cord from the wall receptacle.
2. Allow rotisserie to cool down.
3. Remove the light access panel located on the left side of
the rotisserie by loosening the thumb screws (by hand or
using a screwdriver) (Figure 6-3).
4. Loosen the wing nuts on the light support bracket in order
to access the light (Figure 6-4).
5. While wearing gloves, gently pull the light bulb out of its
fixture (Figure 6-5).
Figure 6-3
Figure 6-4
Figure 6-5
Do not touch the replacement bulb with bare fingers
or dirty gloves.
6. Install a new bulb.
7. Position bracket so that the light is oriented towards the
center shaft of the rotisserie. Hand tighten the two wing
nuts.
8. Reinstall access panel.
9. Plug the power cord back into the wall receptacle.
10. Turn the rotisserie on (pull out main ON/OFF switch).
11. Verify that the replaced bulbs function correctly (it is
normal for the lights to take about 6 seconds to light after
the main switch is pulled ON). If not, repeat the first four
steps of this procedure and make sure the bulb was
correctly inserted in the socket. Reinstall the access
panel, turn the rotisserie ON and recheck. If problems
persist, contact your local authorized service partner.
Flame Sensor
Burner
Remove