Lucks ROASTMASTER M Series User guide

LUCKS FOOD EQUIPMENT COMPANY
21112 72nd Avenue South
Kent, Washington 98032-1339
Phone: [phone]
Toll-Free: [phone]
FAX: [phone]
117-874
1001001
R
TM

Record the following information pertinent to your specific model for future reference when
calling for service or parts replacement.
This manual is your guide to the LUCKS FOOD EQUIPMENT COMPANY’S complete
line of M SERIES-2 ROASTMASTER RACK OVENS, both electric and gas fired.
LUCKS ROASTMASTER RACK OVEN
** The above information can be found on the equipment specification
plate located inside the mullion compartment door.
To find your nearest factory authorized service company, contact the Lucks Food
Equipment Company Service Department at [phone].
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
BEFORE INITIAL START-UP,
read this entire manual and fill-in the appropriate information below.
MODEL #
SERIAL #
VOLTAGE
INSTALL DATE:
START-UP DATE:
NOTICE
After installation, retain and place
this manual in the mullion door
compartment pocket for future
reference.
WARNING
Improper installation, adjustment,
alteration, service, or maintenance can
cause property damage, injury, or death.
Read the operating and maintenance
instructions thoroughly before using or
servicing this equipment. Contact the
Lucks Food Equipment Company or a
Lucks-authorized service company for
maintenance or repairs.
CAUTION
FOR YOUR SAFETY, do not
store or use gasoline or other
flammable vapors and liquids in
the vicinity of these or any other
appliance.
CAUTION
The purchaser and/or user of this
appliance shall post, in a prominent
location, instructions to be followed
in case of a gas leak or if the user
smells gas. This information should
be obtained from the local gas
supplier and must conform to local
codes.
(Gas oven only)

Information to record for your specific piece of equipment
How to Get Help & Service
General Caution and Warning Notices
Service Information
Table of Contents
Introduction
Features
Symbol Designation
Safety Precautions
GENERAL
Inside cover
Inside cover
Inside cover
Inside cover
You are here
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Pg. 4
TABLE OF CONTENTS
CONGRATULATIONS
You have purchased the finest piece of equipment on the market today.
This manual contains complete information pertaining to your specific
BAKERY RACK OVEN model.
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Pg. 27
Pg. 28
Interior Cleaning
Lubrication
Rack Drive and Lift
Hood and Gas Flue Ventilation
Inspections
Interior Light
Energy Optimization System
MAINTENANCEOPERATION
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
APPENDIX
Troubleshooting Guide
Air Wall Adjustments
Sample Program Cards
Warranty information
Returned Merchandise/Parts Policy
Warranty
Pg. 30
Pg. 32
Pg. 33
Pg. 34
Pg. 34
Pg. 35
Front View of Oven
Oven Control Panel
Oven Control Panel Features
Emergency Shutdown
Start Up/General Notes
Sequence For Cook/Bake
Sequence For Cook Only
Sequence For Hold Only
Sequence for Cook/Hold
How To Section
Steam System
Vent Selection System
Pg. 8
Pg. 9
Pg. 10
Pg. 12
Pg. 13
Pg. 13
Pg. 15
Pg. 16
Pg. 17
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Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
1
INTRODUCTION
FEATURES
SYMBOL DESIGNATION
SAFETY PRECAUTIONS

2
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
INTRODUCTION
Congratulations on your purchase of a new Lucks Rack Oven. This American-made Rack
Oven bakes quickly and evenly, always with excellent results. Its scientifically designed
air-flow system eliminates the need for special controls, even when roasting and baking
delicate products.
Its electronic temperature control and efficient heating system gives faster recovery with
more consistent product quality. While baking, the self-contained steam system produces a
fine eggshell crust with excellent “shine” and good even spring. When roasting, the rack
oven’s “Cook and Hold” programming, along with intermittent steam functions allows you
to slow roast and then hold, providing significantly increased yields.

Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
3
NOTICE
Our policy of continuous product improvement may
require that specifications change without notice.
FEATURES
Larger door window improves appearance, shows status of product at a glance. Triple
pane with low-e coatings to reduce energy consumption.
Fully programmable, efficient and reliable free flow steam system provides greater
steam generation, superior cooked products, and lower maintenance costs.
Four-point—truss beam construction distributes the lifting weight equally to four load
bearing columns allowing the oven to consistently lift up to 2500 lbs.
5-year warranty on heating elements (electric oven only) and heat exchanger (gas
oven only).
Certified for zero clearance to combustible surfaces at sides and back.
Intuitive programming and controls include diagnostics capabilities for faster service
troubleshooting.
Front mounted low noise high capacity burner allows easy access for serviceability.
(Gas oven only)
Energy Optimizer System monitors the fuel and air mixture to insure optimum burner
efficiency. Alerts operator for service call. (Gas oven only)
Advanced “Cook and Hold” programming ability.
Solid state digital computerized controls, with function indicator lights, easily
programmable for twenty different recipes.
Extended hood (25” overhang) in front of door increases capture area of cooking
vapors, heat and steam.
Made in America.

4
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
SYMBOL DESIGNATION
The following symbols are used throughout this manual to bring your attention to
important information, some of which is essential for your safety.
SAFETY PRECAUTIONS
The following information is essential for the safe operation and maintenance of your Lucks
Rack Oven. These warnings and cautions are stated here for your information, and are
repeated in the text for your safety and convenience
NOTICE
A NOTICE box contains information to assist you in the most efficient installation,
operation, and maintenance of your equipment.
WARNING
A WARNING box contains information to protect you from severe injury or death,
and/or protect the equipment from severe damage.
CAUTION
A CAUTION box contains information to protect you from injury, and/or to protect
the equipment from any damage.
WARNING
Improper installation, adjustments, alterations, service, or maintenance can
cause property damage, injury, or death. Read the operating and maintenance
instructions thoroughly before using or servicing this equipment. Contact the
Lucks Food Equipment Company or a Lucks-authorized service company for
maintenance or repairs.
Clean your oven regularly. Use only cleaning chemicals approved by
local health authorities in food preparation and splash zones. Use
approved gloves, masks, goggles, and/or other protective clothing when
handling and using cleaning chemicals.
Disconnect the power supply to this oven before maintenance or
servicing.

Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
5
SAFETY PRECAUTIONS cont.
NOTICE
Our policy of continuous product improvement may require that
specifications change without notice.
NOTICE
The specification plate and wiring diagrams are located inside the left
mullion compartment door.
All important documents pertaining to this oven, such as manuals etc.,
should be kept in the pocket located inside the right mullion compart-
ment door.
Recommended clearances for proper operation are: 12 inches
minimum on top of oven; 72 inches minimum in front of oven.
CAUTION
GAS OVENS ONLY
Keep oven area free and clear of combustible materials.
Do not place anything on top of the oven. This could obstruct the flow of
combustion and ventilation air.
If the high limit device continues to turn off the oven, contact the nearest
authorized service center or representative.
FOR YOUR SAFETY, do not store or use gasoline or other flammable
vapors and liquids in the vacinity of these or any other appliance.
If you smell gas, shut off the gas supply. DO NOT operate the oven.
No attempt should be made to operate this gas oven during a power
failure.
In the event of power loss or flame loss, turn off gas supply and allow at
least five minutes before relighting oven.
The purchaser and/or user of this appliance shall post, in a prominent
location, instructions to be followed in case of a gas leak or if the user
smells gas. This information should be obtained from the local gas
supplier and must conform to local codes.

6
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
NOTICE
This oven has been tested to:
Gas Food Service Equipment, ANSI Z83.11a-1997 / CGA 1.8a-M97
Commercial Electric Cooking Appliances, ANSI/UL 197. 8th edition/commercial cook
appliances CSA C22.22 No. 109-M1981.
Bakery Equipment Safety Requirements, ANSI Z50.1-1994.
The installation of this oven must conform to local codes, or in the absence of local
codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code,
CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2, with Bakery
Equipment Safety Requirements, ANSI Z50.1, with ANSI/NFPA 58, with ANSI/NFPA
31, and other national codes as they apply.
When installed, the oven must be electrically grounded in accordance with local codes,
or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70, or
the Canadian Electrical Code, CSA C22.2, as applicable.

Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
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OPERATION

8
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]

Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
9
STEAM HEAT
ON
ON
SET
COOK HOLD
1
10
8
11
7
6
5
4
3
2
9
12
17
16
15
14
13
18

10
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
OPERATION
DETAILED EXPLANATION OF CONTROLS, WINDOWS, ETC.
POWER SWITCH
1
Power switch must be turned on in order for oven to operate. The red light on
the switch will indicate when power is on/off.
The program buttons, 1-20, allow you to store up to 20 different baking cycles
for baking 20 different products. See p. 18 for “How to store a program”.
PROGRAM BUTTONS
3
1
STORE BUTTON
4
The store button is used to put a pre-set baking cycle into memory. See p. 18 for
“How to store a program”.
STORE
ON
POWER
Light switch operates independently and will turn light on/off whether power
switch is on or not. The red light on the switch will indicate when light is on/off.
LIGHT SWITCH
2
ON
LIGHT
STOP BUTTON
The stop button stops a pre-set baking cycle. This can be done at any time
during the cycle.
7
STOP
STEAM BUTTON
The steam button calls for manual steam application. This can be done at any
time during a baking cycle. NOTE: The current steam set time will determine
the duration of the manual steam application.
6
STEAM
START BUTTON
5
The start button starts a pre-set baking cycle. NOTE: Push start button again at
any time during bake cycle to read initial settings.
START
The vent switch allows for the vent system to be turned ON or OFF
manually, or in AUTO position, allows for automatic venting as pre-set by
the factory. (See Vent Selection Settings on p. 20 for instructions.)
VENT SWITCH
8
A
U
T
O
O
F
F
O
N
V
E
N
T

Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
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OPERATION cont.
STEAM DURATION
12
This window shows the desired steam duration setting. To set the
desired steam duration, merely press the up/down arrows to the left
of the STEAM DURATION window. Steam time is set in minutes
and seconds. (Range 0-120 seconds).
STEAM DURATION
COOK TIME
11
COOK TIME
This window shows the desired cook time setting. To set the desired
cook time, merely press the up/down arrows to the left of the
COOK TIME window. Cook time is set in hours and minutes.
(Range 0-12 hours).
This light comes on when the oven is calling for steam (indicates
that the steam system is on in order to inject steam into the oven).
STEAM CALL LIGHT
14
HEAT CALL LIGHT
13
This light comes on when the oven is calling for heat (indicates that
the gas burner or electric heating elements are on in order to raise
temperature in the oven).
This window shows the desired temperature setting. To set desired
temperature, merely press the up/down arrows to left of TEMP
SETTING window. (Range 150-525 degrees in increments of 5
degrees).
TEMP SETTING
15
STEAM INTERVAL BUTTON
9
The steam interval button sets the interval of the steam cycle in minutes, and
displays in the cook time window. NOTE: The automatic steaming occurs
only in the cook mode. (Range 10-60 minutes).
HOLD SET BUTTON
The hold set button sets the hold time and the hold temperature for the hold
cycle. NOTE: Steam duration and steam interval are not functional in the
hold mode.
HOLD
SET
TEMP SETTING
SET
STEAM HEAT
STEAM HEAT
10

12
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
OPERATION cont.
1. Push the POWER switch OFF.
2. Turn off the electrical power to the oven at
a main circuit breaker.
Know where main circuit breaker is located.
Make note of
location here.
3. Close all gas valves you can safely reach.
Make note of
location here.
(Gas oven only)
4. Call the nearest Lucks-authorized service
company for repairs.
CAUTION
If you smell gas, shut off the gas supply. DO NOT operate the oven.
(Gas oven only)
CAUTION
Do not place anything on top of the
oven. This could obstruct the flow of
combustion and ventilation air.
CAUTION
No attempt should be made to
operate this gas oven during a
power failure.
(Gas oven only)
COOK LIGHT
17
This light will come on when the oven is in the cook cycle.
This window shows the actual temperature in the oven. If the desired
temperature is changed (see #14), this window will show the change
in temperature as the oven heats up or cools down.
TEMP
16
This light will come on when the oven is in the hold cycle.
HOLD LIGHT
18
TEMP
COOK HOLD
COOK HOLD

Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
13
START UP
NOTE: For your safety, please read all of these instructions before attempting to start
or use your oven for the first time. When using the oven, follow the directions exactly.
OPERATION cont.
NOTICE
Recommended clearances for proper operation are: 12 inches minimum
on top of oven; 72 inches minimum in front of oven.
CAUTION
Keep oven area free and clear of
combustible materials.
CAUTION
In the event of power loss or flame
loss, turn off gas supply and allow at
least five minutes before relighting
oven.
(Gas oven only)
GENERAL OPERATIONAL NOTES
SEQUENCE FOR A SIMPLE COOK/BAKE OPERATION
ON A ROASTMASTER OVEN
The following sequence is for a 30 minute bake at 400 degrees.
3) Press the up/down arrows to the left of the TEMP SETTING window to set the
desired temperature. (Set to 400 degrees “400” for this example).
4) Press the up/down arrows to the left of the STEAM DURATION window to set the
desired steam time. (Set to 18 seconds “18:00” for this example).
Opening the oven door will automatically turn the circulation fan off, and the oven will not call for heat, nor
will the cook or steam timer operate.
The upper (smaller) cooling fan in the mullion compartment operates with the power switch and shuts down
with the circulation fan delay. This prevents steam from being drawn into the electronic compartment when the
oven door is opened. The larger cooling fan (below) is on at all times to provide cooling to the lights.
The steam and fan delay functions occur only at the beginning of the cook cycle. NOTE: There is no steam
time function in the hold cycle. If additional steam is required during the cook cycle, it must be done manually.
(See p. 10 #6)
This oven is equipped with an automatic venting system which will remove moisture laden air from the oven
chamber and replace it with room air in a controlled quantity. Venting of the oven chamber (if desired) may be
done at any time during the cook cycle.
NOTE: For venting of oven
chamber see p.22 “VENT
SELECTION SYSTEM”
1) Push the POWER switch ON. Make sure the oven
door is closed. (The indicator light will come on.)
2) Push the LIGHT switch ON to turn the oven light
on (if desired). (The indicator light will come on.)

14
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
OPERATION cont.
SEQUENCE FOR A SIMPLE COOK/BAKE OPERATION cont.
WARNING
Steam is very hot and can cause burns. Before opening the oven door and removing the
rack, open the oven damper to allow heat and moisture to dissipate. Next, open the oven
door partway and allow the hood fan to exhaust the oven chamber. Now the oven door may
be opened completely and the rack removed safely.
5) Press and hold the STEAM INTERVAL button while pressing the up/down arrows
to the left of the steam duration window to set the desired steam interval. NOTE:
Unless you wish the product to be steamed more than once you must set the steam
interval equal to or higher than the cook time. (Set to 30 minutes “30:00” for this
example).
NOTE: Allow the oven to reach the desired temperature before proceeding. Make
sure damper is in the closed position.
6) Press the up/down arrows to the left of the COOK TIME window to set the desired
bake time. (Set to 30 minutes “00:30” for this example).
7) Press and hold the HOLD SET button while pressing the up/down arrows to the left
of the cook time window to set the hold time. NOTE: The hold function is not
designed for bakery products and should be disabled by setting the hold time to zero.
(Set to 0 minutes “00:00” for this example).
10) Push the START button to start the timed cook/bake cycle. A buzzer will sound and
display windows will flash at the end of the cook/bake cycle. Press the stop button to
silence the buzzer and clear the cook/bake cycle. Note that the oven is still hot and is
continuing to cook/bake the product.
11) Verify that the product is correctly cooked/baked by viewing through the door
window. If not, set additional cook/bake minutes and return to step 10.
8) Press and hold the HOLD SET button while pressing the up/down arrows to the left
of the temp setting window to set the hold temperature. (Can be any setting as hold
cycle will not happen due to hold cycle time being set to zero).
9) Open the oven door and roll the loaded rack onto the carriage. Push the rack beyond
the front stop (dog) and center on carriage, then close the oven door. The carriage
will automatically lift the rack and start rotating.

Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
15
12) Open the oven door and remove the
rack. To remove the rack from the
carriage, (double rack oven only),
rotate the position of the front stop
(dog) and pull the rack forward.
CAUTION: The rack and carriage
are HOT. Use insulated mittens.
OPERATION cont.
SEQUENCE FOR A SIMPLE BAKE OPERATION cont.
Double Rack
Oven Carriage
Push
down
Dog
Dog open
Dog closed
SEQUENCE FOR A COOK CYCLE ONLY
The following sequence is for a 60 minute cook cycle at 340 degrees with 35 seconds of steam at the
start, and every 10 minutes thereafter. NOTE: Initial settings are always in Cook mode.
3) Press the up/down arrows to the left of the TEMP SETTING window to set the
desired temperature. (Set to 340 degrees “340” for this example).
4) Press the up/down arrows to the left of the STEAM DURATION window to set the
desired steam time. (Set to 35 seconds “35:00” for this example).
NOTE: For venting of oven
chamber see p.22 “VENT
SELECTION SYSTEM”
1) Push the POWER switch ON. Make sure the oven
door is closed. (The indicator light will come on.)
2) Push the LIGHT switch ON to turn the oven light
on (if desired). (The indicator light will come on.)

16
Lucks Food Equipment Company, 21112 72nd Ave. S., Kent, WA 98032-1339 [phone]
OPERATION cont.
SEQUENCE FOR A COOK CYCLE ONLY cont.
The following sequence is for a 60 minute Hold cycle at 175 degrees. NOTE: Initial
settings are always in Cook mode.
3) Press the up/down arrows to the left of the TEMP SETTING window to set the
desired temperature (Set to 175 degrees “175” degrees for this example).
SEQUENCE FOR A HOLD CYCLE ONLY
NOTE: Allow the oven to reach desired temperature before proceeding.
Make sure damper is in the closed position.
9) Open the oven door and roll the loaded rack onto the carriage. Push the rack beyond
the front stop (dog) and center on carriage, then close the oven door. The carriage
will automatically lift the rack and start rotating.
11) Verify that the product is correctly cooked by viewing through the door window. If
not, set additional cook minutes and return to step 9.
10) Push the START button to start the timed cook cycle. A buzzer will sound and
display windows will flash at the end of the cook cycle. Press the stop button to
silence the buzzer and clear the cook cycle. Note that the oven is still hot and is
continuing to cook the product.
5) Press and hold the STEAM INTERVAL button while pressing the up/down arrows
to the left of the steam duration window to set the desired steam interval. (Set to 10
minutes “10:00” for this example).
6) Press the up/down arrows to the left of the COOK TIME window to set the desired
roast time. (Set to 60 minutes “00:60” for this example).
7) Press and hold the HOLD SET button while pressing the up/down arrows to the left
of the cook time window to set the hold cycle time. (Set to 0 minutes “00:00” for
this example).
8) Press and hold the HOLD SET button while pressing the up/down arrows to the left
of the temp setting window to set the hold temperature. (Can be any setting as hold
cycle will not happen due to hold cycle time being set to zero).
NOTE: In steps 4 and 5 above, we set up a re-occurring steam cycle. The Roastmaster
will steam the product at the start of the cook cycle for 35 seconds, and every 10
minutes thereafter for 35 seconds each cycle until the cook cycle time completes.
1) Push the POWER switch ON. Make sure the oven
door is closed. (The indicator light will come on.)
2) Push the LIGHT switch ON to turn the oven light
on (if desired). (The indicator light will come on.)
NOTE: For venting of oven
chamber see p.22 “VENT
SELECTION SYSTEM”
To remove rack,
See carriage/dog
illustration on p. 14.
Double rack oven only
12) Open the oven door and remove the rack. To remove the
rack from the carriage, (double rack oven only), reverse
the position of the front stop (dog) and pull the rack
forward. CAUTION: The rack and carriage are HOT.
Use insulated mittens.