MVP Sierra Range SRCO-E User manual

SRCO-E
Installation and Operation Manual
208/240V/60Hz 3 phase
Please read this manual completely before attempting
to install, operate or service this equipment
Printed January 2020
5659 ROYALMOUNT AVE.
MONTREAL, QC H4P2P9
TEL [phone]
12000 BISCAYNE BLVD. STE108
MIAMI,FL 33181
TEL [phone]
[e-mail] www.mvpgroupcorp.com

Installation and Operation of Electric Convection Oven
IMPORTANT WARNING AND SAFETY INFORMATION
FOR YOUR SAFETY:
Do not store or use gasoline or other flammable vapors or liquids
in the vicinity of this or any other appliance.
: 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.
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
SPECIFICATIONS
208/240V/60HZ 3 PHASE

Installation and Operation of Electric Convection Oven
INSTALLATION INSTRUCTIONS
A. QUALIFIED PERSONNEL

The oven should be placed in an area that is free
from drafts and accessible for proper operation
and servicing.
These installation instructions are for the use of qualified
installation and service personnel only. Installation or
service by other than qualified personnel may result in
damage to the oven and/or injury to the operator.

Refer to the Oven Placement Clearances Chart
before installing the oven.
Qualified installation personnel are those individuals,
firms,companies or corporations which either in personor
throughan agent is engaged in and responsible for:
OVEN PLACEMENT CLEARANCES CHART
COMBUSTIBLE
NON-COMBUSTIBLE
Right Side
Left Side
Rear
1"
1"
3"
8"
0"
0"
3"
8"
•
The installation of electrical wiring from the electric
meter, main control box or service outlet to the
electrical appliance.Qualified installation personnel
must be familiar withall precautions required and
have complied with all requirements of state and
local authorities having jurisdiction. See: National
Electrical Code, ANSI/NFPA70.
Floor
B. DELIVERY AND INSPECTION
SIERRA does everything with in its power
to insure you received your oven in good condition.
They are strapped down on heavy wooden skids and
Surrounded by heavy “tri-wall” carton stop to prevent
shipping damage. They have all been carefully inspected
before they were packaged and consigned to the carrier.
Upon delivery of your SIERRA oven:


Look over the shipping container,carefully noting any
Exterior damage on the delivery receipt, which must
also be signed bythe driver/ delivery person.
Uncrate and check for anydamage, which was not
evident on the outside of the shipping container.
This iscalled concealed damage.The carrier must be
notified within five (5) days of the delivery ofthe
oven and the carton, skid and allpackaging
materials must be retained for inspection.
It isalso important not to obstruct the natural flow of
ventilation air if the oven is to operate properly. This
oven should not be installed on a curb base or sealed
to the wall. Either condition can restrict theflow of air to
or prevent proper ventilation of the blower motor. The
blower motor has a thermal protection device,which will
trip, because of excessive ambient temperatures at the
back of the oven. This condition should be corrected
immediately to avoid damaging the oven permanently.
Before making any connections to the oven, check the
specification plate to be sure the oven specifications
concur with the voltage andphase to be supplied to
the oven.
The specification plate islocated behind the lower front
panel.To access the specification plate,loosen the four
screws below the doors, and pull the panel outward.
Thespecificationplatebearingtheoven’sserialnumber is
attached to the underside of the upper ledge above the
control panel.
D. ELECTRICAL CONNECTIONS
The oven issupplied for connection to a 208 or 240volt
three phase grounded circuit. The electric motor, oven
lights,indicator lights and control circuits are connected
internally and require no secondary power supply.
Before making any connections to these units, check
the specification plate to assure that the voltage and
phase of the oven is compatible with the electrical
supply. When installing, all ovens must be electrically
grounded in accordance with local codes or in the
absence of local codes, with the National Electrical
Code, ANSI/NFPA 70 (in Canada – CSA Std. C22.1).
Wiring diagrams are located in the control compartment
SIERRA cannot assume liability for
loss ordamage suffered intransit. The carrier assumes
full responsibility for delivery in good order when the
shipment was accepted. However, we are prepared to
assist you in filing your claim.
C. LOCATION OF THE OVEN
Proper planning and placement of the oven will give you
the best results in terms oflong-term user convenience
and satisfactory performance. We urge you to give
adequate thought in the placement of your oven prior
to itsarrival.

Installation and Operation of Electric Convection Oven
area. Standard wiring schematics are also included at
the back of this manual.
NOTE: If you plan to use casters, a fixed restraint of the
Proper length must be incorporated to secure the oven to
a non-movable surface to eliminate strain on the power
cord.If the oven is removed from its normal position,the
restraint must then be reattached when returned.
Note to Electrical Inspector:
Inspection of
electrical connection should be accomplished by the
removal of the lower finishing piece. This is done by
loosening the four screws located in the door opening
under the doors.
Double Sections




Secure the short legs to the bottom of the lower
section as described in previous section.
E. OVEN ASSEMBLY
Casters are installed by the method described for
single section ovens in the previous section.
Before assembling and installing the oven, please
check to make sure that all necessary parts are
present. In addition to the oven itself, there will also
be four legs, four feet or four casters, the vent guard,
(for double sections: retaining clips & vent riser) and
miscellaneous hardware. Please check the interior of
all oven sections for the parts needed to assemble and
install the oven(s).
Place upper section on top of lower section and
align all edges of the ovens.
Locate securing clips and align withholes on rear
frames of oven section, install three screws each
as provided and tighten.

At the rear of the oven, install theflue connector
by sliding it up through theflue vent opening in
the top of the oven and over the upperflue vent.
Push it flush with the back of the oven then slide it
down over the lower flue vent. Attach with screws
provided.
Leg Attachment
•
•
•
Once the oven has been removed from the
carton, lay it on its left side (the side without the
controls).
hold the leg and align with the threaded hole in the
front corner of the bottom of the oven.Carefully start
the bolt in the corner (avoid cross threading).

Install flue guard or draft hood adapter and draft
hood and draft hood collar to upper section.
Align the other two leg plate holes in the leg with
Those in the oven bottom and secure each leg using
the remaining two leg bolts. Repeat this process
for all legs.
•
•
Raise the oven up on the legs.
Level the oven by turning the adjustable feet in or
out as needed.
Caster Installation
•
Casters are available as an option for both the
single and double oven sections.
F. ADJUSTMENTS ASSOCIATED WITH
INSTALLATION
Each oven section and all its component parts have
been tested thoroughly and inspected before the oven
wasshippedfromthefactory.However,it is sometimes
necessary tofurther test or adjust the oven once it has
been installed.Such adjustments are the responsibility
of the Dealer or Installer. These types of adjustments
are not considered defects,rather a normal and routine
part of the proper installation of the equipment.
These adjustments include but arenot limited to:
•
The installation of casters requires the removal of
the adjustable feet from the legs. This is done by
placing the bit of a large screwdriver against the lip
of the foot and rapping the screwdriver to drive the
foot out of the leg. The caster is then inserted fully
into the opening where the foot came out and the
locking nut tightened to expand the compression
sleeve of the caster.
•
•
•
•
Adjustments and recalibration of the thermostat
Adjustment to the doors.
Leveling.
Tightening of fasteners.
No
installation should be
NOTE:The casters with locking brakes are best mounted
on the front side of the oven for easier access.
considered complete without proper inspection
and, if necessary, any adjustments by qualified
service or installation personnel.

f
Installation and Operation of Electric Convection Oven
OPERATING INSTRUCTIONS
The information in this section is intended for the use
THE SRCO-E SERIES OF
CONVECTION OVENS
of qualified operating personnel. Qualified Operating
Personnel are those individuals who have carefully
read the information contained in this manual, are
familiar withthe function of the oven and/or have had
experience with operating the equipment described.
We recommend following these instructions to insure
Optimum performance,long life and trouble-free service
from your oven.
1. Fan speed
Use to select fan spped,HI or LOW, The appropriate speed is determined
by the type of food being cooked.
2. Fan Mode
In COOK mode,the fan runs continuously except when the doors are
open,The fan does NOT cycle with iperation of burners. In COOL mode,
the fan runs continuously even if the doors are open. Since the burners will
not operate if the oven doors are open, to repidly cool the oven after
cooking is completed, open the doors and switch the fan mode to COOL.
3. Cook Timer
Turn knob to set a time duration. An alarm will sound when the timer runs
out,The timer is reminder to the user; the timer dones not control the
oven.
4. Power on Light
5. Heat-On indicator
Do not attempt to operate oven during a power failure.
Do not attempt to operate oven during a power failure.
6. Cook Temperature Control
Turn knob to select desired cooking temperature, The heat on
indicator will go out when the oven reaches the set temperature,and
wil cycle on and off as the burners operate to maintain the set cooking
temperature.
7. Oven Interior Light Switch
On ovens equipped with an oven interior light,press to turn on the light.
The light remains on for as long as the switch is held.
8. Power Switch
Switch ON to use the oven, switch OFF when done using the oven.
9. Fuse

The fan speed can be set to high or low speed by placing
the FAN HI/LOW button to the desired setting.
Cooking
A cooking cycle can be initiated as follows:
•
•
Turn the Power Switch.
Set the Cooking Temperature by turning the
TEMPERATURE dial to the desired temperature.
The OVEN READY indicator light will turn on.
•
When the OVEN READY indicator light turns off,
place the product to be cooked in the oven.
•
Set the cooking Time by turning the COOK TIMER
dial to the desired time.
NOTE: To set times of less than 25 minutes, turn timer
Knob past 25 minutes and then back to the desired time.
During the Cook Cycle, the OVEN READY Indicator
light will cycle on and off withthe heating elements.
•
•
When the COOKTIMER reaches “zero”, the alarm
will sound.
To cancel the alarm, turn the COOK TIMER dial
to the OFF position.
Installation and Operation of Electric Convection Oven

Installation and Operation of Electric Convection Oven
B. GENERAL GUIDELINES FOR OPERATION
•
You may wish to experiment with leaving the oven
OFF after pre-heating the oven and loading when
baking light products such as light cake batter
or custard so the product will have time to set.
Normally, 7-10 minutes with the oven OFF, then
finishing with the oven ON, will keep the product
from rippling or being pushed by the fan.
These guidelines are to assist you in obtaining the best
performance from your oven:
•
•
•
•
When starting off with frozen product, you may
wish to pre-heat your oven up to 100° F above
the temperature you are going to cook. Load the
product and reset the temperature for the normal
time.
Always pre-heat your oven before cooking by
placing the temperature setting at the desired
temperature. The oven is pre-heated when the
Indicator Light goes out.
Always use a lower temperature setting than that
recommended for a standard convention range
oven.The general rule of thumb is to subtract 50 -
100°F from the standard oven recipe. Some
experimentation on your part may be necessary to
achieve the optimum results with your food
products.
For longer bulb life, do not leave the oven lights
on when not viewing the product.
Cooking at higher temperatures will not reduce your
cooking time! It will produce unsatisfactory baking and
roasting results.
•You should begin checking the doneness of your
food product inabout half the time recommended
for the same recipe cooked in a standard oven.
There is a Suggested Time and Temperature Chart
on the next page, which can serve as a guide.
Keep in mind that your times may vary depending
on the amount of product being cooked in your
oven. The best results are always achieved when a
systematic record of times and temperatures is
kept for reference.
Do not place an empty sheet pan or aluminum foil on
the bottom of the oven. This will disrupt the airflow and
cause uneven cooking results.
OPERATION INSTRUCTIONS
The information in this section is intended for the use
of qualified operating personnel. Qualified Operating
Personnel are those individuals who have carefully
read the information contained in this manual, are
familiar withthe function of the oven and/or have had
experience with operating the equipment described.
We recommend following these instructions to insure
Optimum performance,long life and trouble-free service
from your oven.
6/13 Electric Convection Ovens
Convection cooking has been around from the1960s.Its
advantages are well known.It differs from conventional
cooking by the movement of heated air within the
cooking cavity by means of a fan. This moving, heated
air helps to strip the cool air from around the product
being cooked, allowing the heat to penetrate more
rapidly. The results are that your product is cooked
quicker and ata lower temperature with the
comparable product quality found in conventional
ovens.
Please take the time to carefully read the operating
instructions. They are important in the successful use of
your oven.
•To minimize the shrinkage of roasted meats, place
the meat directly on the racks and place a sheet
pan half full of water in the bottom rack position.
The water will keep the oven compartment more
humid and less meat juices will evaporate.
•Maintain equal loads when cooking more than one
pan of product at a time. You may wish to weigh
the product to assure that the pan loads are equal.
Smaller loads in one pan will cook at a different
rate than larger ones in another.
The SRCO-E Convection
Ovens rely on electricity for powering the
ignition system and the fan. Do not attempt to
operate during a power failure.

Installation and Operation of Electric Convection Oven
C. SUGGESTED TIMES & TEMPERATURES
PRODUCT
HAMBURGER PATTIES (3.3 OZ)
MEAT LOAF
°
F
°
C
COOK TIME
8 –10 MIN
40 -45 MINE
2 ¾HOURS
2 ½HOURS
2 ¾HOURS
7 –8 MIN.
30 –35 MIN.
15 –20 MIN.
90 MIN
RACKS
13
4
TEMP
TIME
BEEF
400
325
275
275
235
450
400
350
260
325
375
400
300
400
350
350
350
310
335
350
400
400
425
350
400
400
325
205
165
135
135
115
230
205
175
175
165
190
205
150
205
175
175
175
155
170
175
205
205
220
175
205
205
165
STEAMSHIP ROUND (80 LBS QUART)
ROLLED BEEF ROAST (12 –15 LBS)
STANDING RIB ROAST (20 LBS RARE)
SHELL STEAKS (10 OZ)
POT PIES
2
4
2
6
6
STUFFED PEPPERS
4
LASAGNA
4
HOT DOGS
10
–
15 MIN
25 –30 MIN
5 –7 MIN
3 HRS 10 MIN
7 –8 MIN
40 MIN
6
PORK
BAKED STUFFED PORK CHOPS
BACON
6
13
3
VEAL
BONED VEAL ROAST (15 LBS)
LAMB CHOPS
LAMB
6
POULTRY
CHICKEN BREASTS AND THIGHS
CHICKEN BACKS AND WINGS
CHICKEN QUARTERED
TURKEY ROLL (18 LBS)
FISH STICKS
6
35 MIN
6
30 MIN
6
30
–
35 MIN
16 –18 MIN
20 MIN
6
FISH
13
6
SEAFOOD
COD, HALIBUT (FROZEN)
SHRIMP, BAKED STUFFED
LOBSTER, BAKED STUFFED
LOBSTER TAILS (FROZEN)
MACARONI & CHEESE CASSEROLE
GRILLED CHEESE SANDWICHES
BAKED POTATOES
6
–
7 MIN
10 MIN
6
4
9 MIN
6
CHEESE
30 MIN
6
8 MIN
13
6
POTATOES
50 MIN
SLICED OR DICED POTATOES
FRENCH FRIES (FROZEN)
FROZEN BERRY PIES (22 TO 36 OZ EA)
FROZEN FRUIT PIES (24 TO 46 OZ EA)
FRESH APPLE PIE (20 TO 36 OZ EA)
PUMPKIN PIE
10 MIN
6
TIMES AND TEMPS WILL VARY AS TO CUT.
PIES
325
325
350
300
300
300
350
325
325
375
275
300
400
350
325
325
325
325
325
275
325
325
300
165
165
175
150
150
150
175
165
165
190
125
150
205
175
165
165
165
165
165
125
165
165
150
35 MIN
45 –50 MIN
25 –30 MIN
30 –50 MIN
25 MIN
6
6
6
6
FRUIT CRISP
6
FRUIT COBBLER
30 MIN
6
APPLE TURNOVERS
15 MIN
6
BREADS
BREAD (32
–
1 LB LOAVES)
NORTHERN CORN BREAD
SOUTHERN CORN BREAD
HAMBURGER ROLLS
30 MIN
4
25 MIN
6
15
–
20 MIN
15 MIN
6
6
YEAST ROLLS
25 MIN
6
BISCUITS
6 MIN
6
ROLLS, BROWN & SERVE
SHEET CAKE (5 LBS BATTER PER PAN)
CHOCOLATE CAKE
15 MIN
6
CAKES
16
–
18 MIN
29 MIN
6
COOKIES
6
BROWNIES
15 MIN
6
DANISH PASTRY
12 MIN
6
CINNAMON BUNS
20 MIN
6
SUGAR COOKIES
15 MIN
13
6
CREAM PUFFS
20
–
25 MIN
10 MIN
CHOCOLATE CHIP COOKIES
PEANUT BUTTER COOKIES
13
13
10 MIN
NOTE: Your times and temperatures may vary from those shown on this chart. Your results depend on weight per pan, temperature
of the product before loading, the recipe, type of pan, and calibration of the thermostat. If your recipes vary from these, write in your
proven times and temperatures for your future use.

Installation and Operation of Electric Convection Oven
D. COOK & HOLD/ROAST & HOLD RECOMMENDED TIME & TEMPERATURE
PRODUCT
QTY
COOK
TEMP
HOLD
TEMP
COOK
TIME
HOLD TIME
MINIMUM
TOTAL
TIME
PRIME RIB
BONE IN
1
3
3 HRS
1 HR
4 HR
200
°
F
93°C
140
°
F
60°C
CAP OFF
3-1/4 HRS
1-1/2 HRS
4-3/4 HRS
14
–
18 LBS
(6.4 –8.1 KG)
PRIME RIB
BONE IN
6
1
3-1/2 HRS
3-1/2 HRS
2 HRS
1 HR
5-1/2 HRS
4-1/2 HRS
200
°
F
93°C
140
°
F
60°C
CAP ON
3
4 HRS
1-1/2 HRS
5-1/2 HRS
18
–
22 LBS
(8.1 –10 KG)
TOP OR
6
1
4-1/2 HRS
3-1/2 HRS
2 HRS
1 HR
6-1/2 HRS
4-1/2 HRS
BOTTOM
200
°
F
93°C
140
°
F
60°C
ROUNDS
3
4 HRS
1-1/2 HRS
5-1/2 HRS
10
–
12 LBS
(4.5 –5.4 KG)
PORK ROAST
OR HAM
6
1
4-1/2 HRS
4 HRS
2 HRS
1 HR
6-1/2 HRS
5 HR
250
°
F
121°C
250°F
121°C
225°F
107°C
170
°
F
76°C
170°F
76°C
160°F
71°C
CAP OFF
3
4-1/4 HRS
1-1/2 HRS
5-3/4 HRS
10
–
12 LBS
(4.5 –5.4 KG)
TURKEY
20 - 22 LBS
(6.4 –8.1 KG)
LEG OF LAMB
BONE IN
6
1
4-1/2 HRS
3-3/4 HRS
2 HRS
1 HR
6-1/2 HRS
4-3/4 HR
2
2
4 HRS
1-1/2 HRS
1 HR
5-1/2 HRS
3-1/2 HR
2-1/2 HRS
4
6
2-3/4 HRS
3 HRS
1-1/2 HRS
2 HRS
4-1/4 HRS
5 HRS
8 - 10 LBS

Installation and Operation of Electric Convection Oven
MAINTENANCE INSTRUCTIONS
These maintenance instructions are for the use of
qualified service personnel only. Service by other than
qualified personnel may result in damage to the oven
and/or injury to the operator.
A. ADJUSTMENTS
Some functions,which are attributed to defects, may be
repaired by adjusting certain parts rather than replacing
them.
D. THERMOSTAT CALIBRATION
Electro-Mechanical Controls Only
In many convection ovens thermostats have been
the cause of more operating problems than any other
componentpart.Thermostats,beingmechanicaldevices,
do sometimes fail, in which case only replacing the part
will correct the problem. However, the great majority of
Qualified service personnel are those individuals, firms,
Companies orcorporations which are engaged in and
responsible for repair or servicing of commercial food
preparation equipment, who are experienced in such
work,familiar with all precautions required,and have
complied with all requirements of state
and local authorities having jurisdiction.
If you should require assistance in the selection of
a qualified service agency, please contact SIERRA
Manufacturing Co.’s Service Department at
888-275-4538

Installation and Operation of Electric Convection Oven
thermostat related problems could be attributed to their
being out of adjustment (calibration).Athermostat that is
out of calibration may cause unsatisfactory cooking results
such as uneven baking, prolonged cooking times, etc. If
you are experiencing uneven cooking, it may be a result
of excessive cooking temperatures. Refer to the cooking
chart provided in Operating Instructions Section C.
This thermostat is a direct-acting(opens on
temperature rise) device.
Rotation Screw "A"
Increase
To Check Calibration:
1/4 
turn
Decrease
Dial Shaft "B"
E. CLEANING OF THE OVENS
The stainless steel on your oven can be kept clean with
a good stainless steel cleaner, many of which are on
themarket.The painted surfaces should be wiped clean
regularly witha MILD detergent. Moisten a clothand
wipe down the oven while it is COLD. Wiping down an
oven while it is hot will cause streaking and otherwise
unsatisfactory results. Once the oven is clean it can
be wiped down withlight oil.
•Turn the oven on by turning the Power Switchto the
ON position.
•Open the doors and place a thermocouple in the
center of the middle oven rack.Areliable mercury-
typethermometercanbesubstitutedifapyrometer
is not available.
•Turn the thermostat dial to 350°F (177°C). Allow the
oven to preheat 1/2 hour.
•When the indicator light goes out,the thermostat has
been satisfied.Check the pyrometer or thermometer
to determine the internal oven temperature.
•If the reading on the pyrometer(or thermometer) is
less than10°F different from the setting of the
thermostat, no adjustment isneeded. If this reading is
more than 10°F, proceed with calibration procedure.
Porcelain oven interiors should be cleaned regularly
using a degreasing agent. For heavier deposits a
commercial oven cleaner such as Dow Oven Cleaner,
Easy-Off, or Mr. Muscle can be used. Care must be
taken to prevent these alkaline-type cleaners from
coming in contact withany aluminized steel surfaces
in the oven, including the blower wheel.
To Calibrate the Ovens
•
Remove the thermostat knob by loosening the
setscrew and pull the knob forward. Take care not
to rotate the thermostat stem, which will change
the setting.
The blower wheel, racks and rack supports can be
removedandsoakedinasolutionofammoniaandwater.
•
With a very small screwdriver,turn the screw located
in the bottom of the hollow of the stem clockwise
to lower the temperature or counterclockwise to
raise the temperature. DO NOT allow the stem of
the thermostat to rotate as you turn the screw.
Make certain that all parts are thoroughly rinsed before
returning to use.
•
Open the door and turn the POWER SWITCH to the
COOL DOWN position. This will allow the oven fan
To come on without the burners and cool off the oven.
Allow the oven to cool to about 250°F (120°C).
•
•
Return the POWER WITCH to the ON position and
Repeat the previous steps until the oven thermostat
and the pyrometer (thermometer) reading agree.
Replace the knob and tighten the setscrews.
NOTICE:Maximum turn of screw“A” is1-1/2turns–
clockwise or counter-clockwise.

Installation and Operation of Electric Convection Oven
CONTACTOR IDENTIFICATION
Terminal Block
POWER SUPPLY CONNECTION
Contactor, 50AMP
Plug,
Ground
GROUND WIRES
L1
L2
L3
L1, L2 & L3 SHOWN (3 PHASE)