MVP Sierra SRPO-24E User manual

COUNTERTOP ELECTRIC OVEN OPERATION MANUAL
SRPO-24E
CAUTION: 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.

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INSTALLATION INSTRUCTION.................................................................................................................................. 3
1.1 Clearance around equipment ................................................................................................................ 3
1.2 Installation .............................................................................................................................................. 3
1.3 Electrical ................................................................................................................................................. 3
1.4 Requirements for installation .................................................................................................................3
1.5 Initial start up.......................................................................................................................................... 3
OPERATING INSTRUCTIONS .................................................................................................................................... 5
2.1 General Baking ........................................................................................................................................5
2.2 General Baking Tips................................................................................................................................. 5
2.3 Special Features ......................................................................................................................................6
2.4 Cleaning................................................................................................................................................... 6
2.5 Service and Troubleshooting ..................................................................................................................6
2.6 Troubleshooting Chart ............................................................................................................................ 7
2.7 Installation of Decks................................................................................................................................ 7
WIRING DIAGRAM................................................................................................................................................... 9
LABEL..................................................................................................................................................................... 10

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INSTALLATION INSTRUCTION
1.1 Minimum clearance around the unit
From combustible construction: Right side, Left side and Back: 6” (152mm)
From non-combustible construction: Right side, Left side and Back: 3” (76mm)
1.2 Location
Due to the heat a countertop oven may produce, it must be placed on a non-combustible surface. Do
not store combustible materials on top of the oven.
1.3 Electrical connections
Make sure to plug the unit into the right electrical outlet that corresponds with that specified on the
rating plate located in the rear of the oven.
1.4 Requirements for installation
For shipping purposes the optional 4-6” (100-152mm) legs are not mounted. To mount the legs,
follow steps 1 - 7.
1. Remove the outer shipping carton and paper.
Place the oven on the floor or other flat
surface.
2. Remove the legs, baking decks and any other
materials from inside the unit.
3. With sufficient help, tilt the unit back far
enough to mount the two front legs and
tighten with an adjustable wrench.
4. After the front legs are tight, lift rear of unit
approximately 5” (125mm) off the surface
and brace the unit using wood or some other
solid material. Now mount the two rear legs
and tighten.
5. Using the proper lifting equipment, move the
unit to its final location.
6. Adjust the bottom portion of the legs to make the unit level.
1.5 Initial start up
After the electrical connections have been made, the oven will need approximately 2 to 3 hours to
season the oven
Overexposure to smoke or fumes may
cause nausea and dizziness.

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Initial heating of the oven may generate smoke or fumes and must be done in a well ventilated area.
For initial heating of the new oven, follow the steps below:
1. Place the oven in a well ventilated area.
2. Open the oven doors and remove any instructions and all materials shipped within
the unit. Make sure that the oven cavity is empty and the baking decks are properly
installed.
3. With the oven doors open, turn the temperature knobs to 400° F (205° C) for one
hour. Close the oven door. Increase the temperature to 500° F (260° C) for at least 1
1/2 hours. This procedure will dry out the insulation and deck material and will help
to insure optimum baking results thereafter.
This procedure will season the oven to insure optimum baking results.

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OPERATING INSTRUCTIONS
2.1 General Baking
•Preheat the oven by setting the thermostat to the desired temperature. When the thermostat
light goes out and has cycled three times, the oven is ready for use.
•These ovens have been designed to bake both fresh and frozen products. Frozen fruit pies should
be taken directly from the freezer and placed into the oven. Cooking time will vary with the size of
the pie.
•The temperature range for the pizza baking is usually between 500° F (260° C) and 575° F (300° C)
depending on the type of product.
•Allow the pizza to bake until the cheese bubbles and the bottom is evenly brown. (Rotate if
necessary)
•Do not keep the oven door open too long when loading as this will allow heat to escape, resulting
in a slower baking.
•When production requirements are low, keep the temperature low to prevent the bottom from
burning.
•As demand increases, the temperature should be raised for a faster recovery.
•Fresh dough generally requires a slightly lower baking temperature and a longer bake time than
defrosted pre-baked crusts.
2.2 General Baking Tips
•Pizza crusts should be fully defrosted before baking.
•Wet areas on the bottom of a pizza will cause them to stick to the deck.
•For fresh pizza dough, flour or corn meal on the bottom will prevent the dough from sticking and
will make it easier to place the pizza on the deck.
•Increasing the baking temperature during heavy production will help maintain the temperature.
After the rush is over, reduce the temperature to prevent burning.
•Heavily topped pizzas will require longer bake times at lower temperatures.
•Placing a screen under the pizza will allow the top to cook without overcooking the bottom.
•Clean heavily soiled pizza decks by scraping down, brushing off, removing from oven, turning them
over and putting them back in. This procedure will burn off the decks and should be repeated
every six months.
•Using shiny pans or screens will produce products with a lighter bottom color. We strongly suggest
that all pans and screens be seasoned before use.
Only Pizza or Bread should have direct contact with the
stone decks. All other food products must be placed in a
pan or container to avoid direct contact with the ceramic
decks.

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2.3 Special Features
•Timer: is provided to give an audible signal at the end of a preset time up to 15 minutes
2.4 Cleaning
•Periodic cleaning is suggested to keep your oven in good shape.
•When cleaning the stainless steel, always wipe in the direction of the grain.
From time to time the spillage should be scraped out. For hard to clean spillage, the following is suggested:
•Turn the thermostat up to the highest setting and let the oven run for 1/2 hour with the door
closed.
•Allow the oven to allow the unit to cool down.
•Brush the residue from the deck.
•Do not use water to clean the decks, this could cause the decks to crack.
•Stainless steel surfaces should be cleaned with a stainless steel cleaner.
2.5 Service and Troubleshooting
Keeping the oven maintained and clean will extend the life of the oven. All servicing should be performed by a
certified technician. However, if your oven stops operating, please check the following:
•Power cord is plugged into the right supply receptacle.
•Fuse/circuit breaker has not been tripped.
If the oven still does not operate, take the following steps:
•Disconnect the power supply to the unit by removing the power cord and/or turning off the main
switch.
•Contact the factory, factory representative or an authorized service agency.
Allow oven and unit to cool down
The Timer does not control the oven.

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2.6 Troubleshooting Chart
PROBLEM
PROBABLE CAUSE
SOLUTION
Indicator light is out
Set temperature has been reached
Take no action. The thermostat has turned off
the power to the heat control switches,
indicator lamps, contactors and heating
elements. When oven starts to cool, all
functions will be restored.
Power supply fuses or circuit
breakers are blown or have been
tripped
Replace fuse or reset circuit breaker
Power cord is unplugged
Plug in power cord.
No power
Power supply fuses or circuit
breakers are blown or have been
tripped.
Replace fuse or reset circuit breaker.
Power cord is unplugged
Plug in power cord
Oven too Hot
Thermostat is set too high.
Lower the thermostat setting. Allow ample
time for heat to regulate
Thermostat may be defective
Call local authorized Service Agent.
Bottom of pies burn
before toppings are
cooked
Deck temperature too hot - specially
during slow periods
Reduce Thermostat setting by 50° - 75° below
normal bake temperature. When decks cool
begin cooking and immediately increase the
thermostat setting by 50° - 75°.
Pies cook unevenly
Areas adjacent to oven walls are
generally hotter
Rotate pies (180°), once during each bake or
keep to the center of
oven
2.7 Installation of Decks

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WIRING DIAGRAM
POWER SUPPLY
MODEL
WATTS
VOLTAGE
PHASE
AMPS
SRPO-24E
3600
220/240
1
16.3

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LABEL
MODEL
Electrical Data
Serial Number

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IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For Warranty
Service and/or Parts, this information is required.
Model Number
Serial Number
Date Purchased
[phone]
[phone]
[e-mail]
5659 Royalmount Ave
Montreal, QC, Canadá H4P 2P9
[phone]
[phone]
[e-mail]
12000 Biscayne Blvd, Suite #108
Miami, FL, United States 33181