Imperial ICVE Safety guide

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OWNERS MANUAL
INSTALLATION, OPERATION, & MAINTENANCE INSTRUCTIONS
®
1128 Sherborn Street ▪ Corona, CA 92879-2089 ▪ [phone] ▪ FAX [phone]
ICVE & ICVE-2
ELECTRIC CONVECTION OVENS
PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE
IMPORTANT
Electrical wiring from the electric meter, main control box or service outlet to appliance must be
electrically grounded in accordance with local codes, or in the absence of service of local codes, with the National
Electrical Code ANSI/NFPA 70(latest edition). In Canada, conform with Canadian Electrical code CSA-C22.2.
IMPORTANT
Installing, Operating and Service Personnel:
Installation of the equipment should be performed by qualified, certified, licensed and/or authorized
personnel who are familiar with and experienced in state/local installation codes. Operation of the equipment should
be performed by qualified or authorized personnel who have read this manual and are familiar with the function of
the equipment. Service of the equipment should be performed by qualified personnel who are knowledgeable with
Imperial Ranges
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.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER
APPLIANCE.
SHIPPING DAMAGE CLAIM PROCEDURE
The equipment is inspected & crated carefully by skilled personnel before leaving factory. The transportation company
assumes full responsibility for safe delivery upon acceptance of this equipment. If shipment arrives damaged:
1. Visible loss or damage: Note on freight bill or express delivery and have signed by person making delivery.
2. File claim for damages immediately: Regardless of extent of damages.
3. Concealed loss or damage: If damage is noticed after unpacking, notify transportation company immediately and file
“Concealed Damage” claim with them. This should be done within fifteen (15) days from date delivery is made to
you. Retain container for inspection.

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GENERAL
The ICVE-Series Electric Convection Ovens features a 500°F thermostat, timer, porcelain interior and a
two-speed, ½ HP blower motor as standard equipment. Ovens equipped with standard voltages are 208 or 240 V, 60
Hz, single-or three-phase. Ovens equipped for 480 V, 60 Hz, three-phase electrical specifications are optional.
The ICVE-Series Oven is a single cavity oven furnished with five racks. The ovens that have
simultaneously opening doors with chain mechanism above are standard; independently opening doors are optional.
Oven lights with on-off switch are standard on all models.
An open stand with lower storage rack is available as an option.
Stacked ovens are furnished with either Stacking Kit using (6” legs) or Stacking Kit using (casters) for
mounting one oven on top of the other.
Additional racks are available as accessories.
INSTALLATION
UNPACKING
Immediately after unpacking the oven, check for possible shipping damage. If the oven is found to be
damaged, follow the shipping damage claim procedure.
Prior to installation, verify that the electrical service agrees with the specifications on the oven data plate,
located in the front of the oven below the oven section.
LOCATION
The installation location must allow adequate clearances for servicing and proper operation. For solid state
and digitally controlled models, there must be 18” (45cm) of clearance on the right side of the oven from any open
flame.
INSTALLATION CODES AND STANDARDS
In the United States, install the oven in accordance with: 1) State and local codes; 2) National Electrical
code, NFPA-70 (latest edition); 3) NFPA Standard #96, Vapor Removal from Cooking Equipment (latest edition),
available from National Fire Protection Association, Bartterymarch Park, Quincy, MA 02269.
In Canada, install the oven in accordance with: 1) Local codes; 2) Canadian Electrical code, CSA Standard
C22.2 No. 1 (latest edition) and 3) Canadian Standard for Commercial Cooking Equipment, CSA Standard C22.2
No. 109 (latest edition)
INSTALLING BASIC OVEN
The basic oven must be installed on legs or mounted on a modular stand. Installations on concrete bases or
other supports restricting air circulation underneath the oven is not advisable and may void the warranty. If using
the modular stand, set the oven on the stand after unpacking.
CLEARANCES
The appliance area must be kept free and clear of all combustibles. This unit is design-certified for the
following installations only:
The clearances from combustible and noncombustible construction are as follows:

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Combustible Noncombustible
Back 6”0
Sides 6”0
DO NOT MOUNT oven on a curb base. Use legs/casters provided. Adequate air space at the bottom and rear of
the unit must be provided for proper venting of the blower motor.
ASSEMBLY
DO NOT USE door to lift or move oven. All ovens must be installed on leg assembly or casters shipped with the
unit. The leg/stand assembly pans or casters are shipped separately.
SINGLE OVEN ICVE-1
Assemble the leg/stand assembly as follows:
1. Remove legs from the package.
2. Bolt legs directly to bottom of oven.
If provided with optional bottom shelf and rack support check instructions included in the shipment.
DOUBLE OVEN ICVE-2
6” leg assembly is provided.
1. Match holes on the legs with oven bottom base and screw with bolts provided.
2. Set top oven on bottom oven.
3. Bolt down at rear and front. Remove top kick plate to access screwing the front bolts.
CASTER INSTALLATION
If casters are provided, match holes on the caster with holes on the oven bottom base and fasten with bolts
provided. NOTE: Front casters are locking type.
ELECTRICAL CONNECTIONS
A terminal block is provided on the back of the appliance for connecting to the power supply. Follow the
electrical schematic diagram located on the rear panel of the appliance when making connections to the supply lines.
ELECTRICAL DATA
TOTAL 208-240 V 480 V NOMINAL AMPERES PER LINE WIRE
KW 3-PHASE LOADING 3-PHASE LOADING 3-PHASE 1-PHASE
KW PER PHASE KW PER PHASE 208 V 240 V 480 V 208 V 240 V
L-1-L-2 L-2-L-3 L-1-L-3 L-1-L-2 L-2-L-3 L-1-L-3 L1 L2 L3 L1 L2 L3 L1 L2 L3
PER OVEN 11 4 4 4.5 4 4 4.5 26 26 29 25 22 24 11 13 12 48 42
WARNING
ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS
OF THE NATIONAL ELECTRICAL CODE ANSI/NFPA 70(LATEST EDITION) AND/OR OTHER LOCAL
CODES.
WARNING
DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO
INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.

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ELECTRICAL CONNECTIONS (Stacked Ovens)
Make sure that electrical power supply agrees with the specifications on the oven data plate, the wiring diagram on
the oven and Electrical Data.
Each oven is supplied with a separate terminal block proved on the back of the appliance. Connections to the supply
lines are the same as described for the single oven. Refer to reference drawing supplied with stacking kit for
electrical connection instructions.
LEVELING
A carpenter’s level should be placed on the center across the range top and the unit leveled both front-to-
back and side-to-side. If it is not level, cakes, casseroles, and any other liquid or semi-liquid batter will not bake
evenly, burner combustion may be erratic and the unit will not function efficiently.
If the floor is relatively smooth and level, the unit may be further leveled with adjustment in the foot of the
leg. Adjust to the high corner and level the unit with metal shims if the adjustment required exceeds the 1 ¼”
adjustment available. Units with casters must be leveled with shims. A unit will probably not return to the same
position after being moved, requiring re-leveling after each move.
AIR SUPPLY & VENTILATION
The area in front of, around, and above the appliance must be kept clear to avoid any obstruction of the
flow of combustion and ventilation air. Adequate clearance must be maintained at all times in front and at the sides
of the appliances for servicing and proper operation.
Means must be provided for any commercial, heavy-duty cooking appliance to exhaust combustion waste
products to the outside of the building. Usual practice is to place the unit under an exhaust hood. Filters and drip
troughs should be part of any industrial hood, but consult local codes before construction and installing a hood.
Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight vacuum in
the room and/or cause air drafts, either of which can interfere with pilot or burner performance and can also be hard
to diagnose. Air movement should be checked during installation; if pilot or burner outage problems persist, make-
up air opening or baffles may have to be provided in the room.
FINAL PREPARATION
On initial installation, turn the oven to 250° and operate for about 1 hour, then reset the thermostat to its
maximum and operate for another hour. This will drive of any solvents remaining in the unit. At the end of this
second hour, turn the thermostat OFF, open the door and allow the unit to cool. Oven should then be thoroughly
washed using hot, soapy water before being used.
WARNING
DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO
INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
WARNING
ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF
THE NATIONAL ELECTRICAL CODE ANSI/NFPA 70(LATEST EDITION) AND/OR OTHER LOCAL CODES.

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OPERATING LIGHTING INSTRUCTIONS
Preheating:
1. Turn POWER SWTICH to ON. Motor will come on, indicating that power to oven is on.
2. Set thermostat to desired temperature. The red light comes on indicating calling for heat.
3. Prepare product and place in suitable pans. When RED HEAT light goes off, oven has reached desired
preheat temperature.
Cooking:
1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.
2. Set the timer. After the preset time lapses, turn TIMER to OFF position to stop alarm.
3. When product is done, open doors and carefully remove cooked product from the oven. Care should be
taken when wiping up any spills, as oven is still hot.
End of Day:
1. Turn thermostat to OFF.
2. Turn POWER SWITCH to COOLDOWN. Leave doors open while the fan is on to cool the oven.
3. When oven has cooled sufficiently, turn POWER SWITCH to OFF and clean the oven.
CLEANING AND MAINTENANCE
Any piece of equipment works better and lasts longer when maintained properly. Cooking equipment is no
exception. You Imperial range and oven must be kept clean during the working day and thoroughly cleaned at the
end of the day.
DAILY:
OVENS
1. Remove the baking racks. Wash in hot soapy water and replace after the rest of the oven is cleaned.
2. Scrape off any food particles with a nylon griddle scraper. Be very careful about scratching the porcelain
finish on the oven liner panels.
3. Wash all the above with hot soapy water, then reassemble.
4. Baked on spills may be loosened and stubborn stains removed with ordinary household ammonia and
scrubbing with a nylon pad in a cold oven only.
5. Do not allow spray type oven cleaners to come into contact with the temperature probe in the oven.
6. After cleaning the oven, rinse well with ¼ cup of vinegar to one quart of clear water solution to neutralize
any caustic residue of the cleaning compound. Wipe dry.
7. To increase the life of the motor, follow these instructions:
a. Never run oven with motor off.
b. After you finish cooling and the oven is not to be used for more then ½ hour, place the toggle switch to
the “COOL DOWN” position and open the door. When oven temperature is equal to room
temperature turn unit off.
CAUTION
NEVER USE AMMONIA IN AN OVEN THAT IS WARMER THAN
ROOM TEMPERATURE AND ALWAYS HAVE DIRECT VENTILATION!

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PERIODIC CLEANING:
Check the ventilation system periodically to see that nothing has fallen down into the exhaust vents.
Lubricate the pivot pins of the oven door hinge where the right and left arms connect to the door. Use a
multipurpose lubricating oil sparingly so as to not drip oil needlessly.
Your Imperial range should be checked for safe and efficient operation at least yearly by a qualified service
company.
STAINLESS STEEL:
All stainless steel body parts should be wiped regularly with hot soapy water during the day and with a
liquid cleaner designed for this material at the end of each day. DO NOT USE steel wool. Abrasive cloths, cleansers
or powders to clean stainless surface! If it is necessary to scrape stainless steel to remove encrusted materials, soak
in hot water to loosen the material, then use a wood or nylon scraper. DO NOT USE a metal knife, spatula, or any
other metal tool to scrape stainless steel! Scratches are almost impossible to remove.
TIPS ON USING IMPERIAL CONVECTION OVEN
1. In general, reduce temperature 50° from conventional recipe.
a. Bakery products, reduce temperature 50° and time 25 to 33% less.
b. Casserole cookery, reduce temperature about 50° and time 25 to 50%
c. Meat roasting, reduce temperature to 275° - 300°. Use meat thermometer. Cooking time may be
reduced up to 50%.
2. Use fan for preheating and baking.
3. Check product at ½ stated time of regular recipe.
4. Level pans bake more evenly: warped pans will give uneven baking results.