NUVU UB 5/10 User manual

For NU–VU® Model:
UB–5/10
OWNER'S
MANUAL
MENOMINEE, MICHIGAN 49858
[phone]
NU· VU®FOOD SERVICE SYSTEMS
Revised:
10 January 2007

NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] [phone]
U B – 5 / 1 0
TABLE OF CONTENTS
ABOUT YOUR NU–VU® OVEN.......................... 1
WARRANTY......................................................... 6
RECEIPT AND INSTALLATION.......................... 10
INITIAL START–UP.............................................. 14
OPERATING INSTRUCTIONS............................ 19
MAINTENANCE AND CLEANING GUIDE.......... 24
SERVICE AND REPLACEMENT GUIDE............ 27
REPLACEMENT PARTS LIST............................. 32
ELECTRICAL SCHEMATICS.............................. 35

UB–5/10 OWNER'S MANUAL ABOUT YOUR NU–VU® EQUIPMENT
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page1
ABOUT YOUR NU–VU® EQUIPMENT
NU–VU® as a product line has been in existence for over twenty-one years. Its units are in use
throughout the United States and Canada and have been exported to other parts of the world.
NU–VU® continually modifies and updates its equipment to improve the capabilities as new
innovations become available. This enables the user to obtain better and more useful results.
NU–VU® currently manufactures an entire line of equipment in Menominee, Michigan. All of
the equipment is tested under anticipated operating conditions prior to shipment.
Any prospective customer is invited to try different food products in the newly completed test
kitchen in Menominee, Michigan. Seminars for both dealers and customers are available: on-
site in Menominee, Michigan; at the dealer's showroom; on the customer's premises. If
contacted NU–VU® will provide information on the nearest location and availability. In the
event that a customer wants to try a specific product arrangements can be made to determine
what conditions are necessary for baking so that the customer can determine the suitability for
his or her program.
NU–VU® can provide a wide range ofequipment with the following features:
• Bakery Ovens with either INTERNAL or EXTERNAL STEAM generating
capabilities. These Ovens may be equipped with COOK–N–HOLD capabilities for
broader use.
• COOK–N–HOLD Ovens for either high temperature or low temperature operation
with moisture and smoking capabilities.
• Low temperature Ovens with moisture and smoking capabilities.
• Steamer Ovens with high and low temperature capabilities.
• Multi–Ovens that dry bake, steam, and bake with steam.
• Bakery Proofer/Warmers with heat and moisture generating units with either manual
water fill or automatic humiditysystems.
• General purpose Proofer/Warmer for reconstituting, slow cooking, holding and/or
steaming.
NU–VU® Food Service Systems offers the widest range and variety of equipment through the
varied use of heat, moisture, steam and smoke options. NU–VU® has, over a period of time,
developed a series of Ovens, Proofers, Steamers, Smokers and Warmers designed to provide
maximum performance with minimum energy requirements and care by the operator. This is
embodied in the V–AIR principle.
V–AIR IN OPERATION:
V–AIR stands for Versatile Air Movement equipment. NU–VU® has, in the V–AIR line,
combined quality construction, long-life components, superior performance, multiple use
operation and amplified operating instructions and procedures to produce the finest equipment
available. This means the end user has the best of ALL worlds.

ABOUT YOUR NU–VU® EQUIPMENT UB–5/10 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 2SALES FAX [phone] • SERVICE FAX [phone] [phone]
One of the previous problems of circulating air ovens was the inability to bake dough products
evenly without turning the pans or taking the pans out of the oven at different times. In the
standard convection oven the air is blown around randomly and thus the different shelves have
different conditions.
NU–VU® offers the V–AIR series of Ovens and Oven/Proofer combinations with a patented
positioned air flow system. NU–VU®'s patented system enables the user to load the Oven
completely with pans having the same product, bake, and remove the entire load at the same
time. This is possible because the air is directed in at each shelf through holes in the sidewalls.
Because eachshelf receives essentially the same air pattern the bake is uniform.
V–AIR principles can be applied to a wide range of equipment. For instance, it can be
employed in table-top, floor model and roll-in Oven or Oven/Proofer combinations. V–AIR is
applicable for both high and low temperature operations and results in multiple uses for a single
piece of equipment:
• Proofing, warming, holding, cooking, reconstituting, steaming and smoking products
at lower temperatures of 250F or less.
• Cooking, baking, steaming and smoking products at temperatures up to 425F and
then automaticallyreducing the temperature to 160F or so for holding purposes.
V–AIR employs separate Temperature and Humidity Controls to produce most of the
conditions required by different foods and processes. V–AIR uses either fan movement of air,
natural air current or a combination of fan movement and natural air current, depending on the
application, and can be used in conjunction with added moisture where necessary for obtaining
the best possible food quality. A specific unit can be designed and produced according to the
customer's needs to provide usage for either a special need or a variety of functions.
The particular atmosphere employed depends upon the nature of the food products and the
desired end result. For instance, some food products may be immersed in moisture during the
cooking cycle and the addition of supplemental moisture may be unnecessary. Other food
products may loose moisture when cooked and would dry out without the addition of
supplemental moisture. NU–VU® utilizes separate Temperature and Humidity Controls in
conjunction with the desired air movement to supply the desired level of heat and moisture.
When using both heat and moisture the temperature of the unit's atmosphere results from the
combination of the heat and moisture sources.
Because of the separate Controls it is possible to have a number of different conditions:
• Heat, moisture, natural air • Heat, moisture, fan air
• Heat, no moisture, natural • Heat, no moisture, fan air
• No heat, moisture, naturalair • No heat, moisture, fan air
By providing separate Controls it is possible to obtain any of the preceding conditions. In
addition, based on normal heat and moisture conditions, the use of STEAM and/or SMOKE
options offer other variations.

UB–5/10 OWNER'S MANUAL ABOUT YOUR NU–VU® EQUIPMENT
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page3
The choice of air movement is an important consideration because it affects the moisture
content of the food product. As a general rule food cooked at a lower temperature without fan
air movement will retain more moisture. The use of "still air" cooking is utilized to minimize
drying or shrinkage of the product. Thus, when fan air movement is used the addition of
supplemental moisture in the Oven atmosphere acts to compensate for the tendency of the
product to loose moisture.
The use of forced air movement byfan accomplishes the following:
• Gives a broader use of the equipment.
• Speeds the food processing cycle.
• Provides uniform heating throughout the oven cavity.
NU–VU® V–AIR equipment offers the widest range of options by the use ofdifferent air flow
systems in conjunction with heat, moisture, steamand smoke.
The V–AIR series can be used for a large varietyof bakeryproducts including:
• Breads • Rolls • Pies
• Croissants • Pastries • Cakes
• Cookies • Muffins • Pizza
and other miscellaneous products.
Since the air flow is in a directional pattern the baking times are reduced over conventional
deck and tray ovens. Actual baking times depend on the recipes used, baking temperature,
proofing conditions, dough quality and environmental conditions.
The V–AIR Ovens are designed for the following:
• Automatic pan positioning • Dependability
• Rapid and even baking • Low energyconsumption
• Easy cleaning • Low maintenance
• Simple operation • Rapid servicing
AVAILABILITY AND TESTING:
A prospective customer maysee a unit in operation as follows:
• At a dealer's showroom.
• At an existing installation.
• At NU–VU®'s manufacturing plant.
If contacted NU–VU® will provide information on the nearest location and availability. In the
event that a customer wants to try a specific product arrangements can be made to determine
what conditions are necessary for baking so that the customer can determine the suitability for
his or her program. Technical product information can be generated by customer-requested
testing of various products and equipment.

ABOUT YOUR NU–VU® EQUIPMENT UB–5/10 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 4SALES FAX [phone] • SERVICE FAX [phone] [phone]
CONSTRUCTION:
The Ovens of the V–AIR series are constructed of stainless steel inside and outside. All of the
frame members are welded to provide lifetime durability, rigidity and long life construction.
Components such as temperature and humidity controls, timers, switches, motors, heating
elements, and others are thoroughly tested before shipment. Ongoing research and
development projects are used to introduce the latest and most dependable parts.
SHIPMENT:
NU–VU® equipment is usually shipped directly from the factory or delivered from a dealer,
unless sold at a show or after a test or demonstration. Unless otherwise agreed to by NU–
VU® freight is paid by the buyer F.O.B. NU–VU®'s plant in Menominee, Michigan. Shipping
time may vary depending upon the original shipping point, time of year and shipper/shippers
used.
NU–VU® works closely with all of its customers in tracing shipments to speed delivery and
minimize handling. NU–VU® employs the latest accepted packaging standards to ensure that
your equipment arrives in excellent condition. However, damage may still occur due to
accident or mishandling by the freight company. For this reason it is necessaryfor the receiving
partyto immediately do a thorough inspection of the equipment when it arrives.
NU–VU® MODEL UB–5/10:
The NU–VU® UB–5/10 is electrically powered and generally does not require a hood.
However, the ultimate decision as to hood requirements rests with your local authorities. NU–
VU® has done operating cost comparisons with gas-fired convection ovens. This data was
generated in conjunction with input from Pacific Gas and Electric. Based on standard
assumptions as to operating conditions for each unit and costs supplied by Pacific Gas and
Electric the NU–VU® UB–5/10 Oven section is directly comparable in operating costs to like-
sized table-top gas convection ovens. Specific data can be supplied on request.
The NU–VU® UB–5/10 Oven compartment can hold five (5) full-size 18"x26" sheet pans and
the Proofer section can hold up to ten (10) full-size 18"x26" sheet pans on the self-contained
Side Racks (no separate wire shelves are required). Measuring 31¼" wide by 34½" deep (with
the Door Handles) and 85½" high the UB–5/10 takes up only 7½ square feet of floor space!
The UB–5/10 is equipped with NU–VU®'s patented positioned air flow system (V–AIR) and
comes with a standard _ hp electric motor coupled to a Blower Wheel to move the heated air
through the Oven compartment in a controlled manner, giving you consistent high-quality
products.

UB–5/10 OWNER'S MANUAL ABOUT YOUR NU–VU® EQUIPMENT
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page5
The versatilityof the UB–5/10 can be enhanced through the following options:
• COOK–N–HOLD . . . The COOK–N–HOLD system utilizes dual Temperature
Controls and a 24–Hour Timer to bake or cook your product at one temperature and
automatically shift to a lower holding temperature.
• INTERNALLY GENERATED STEAM . . . This system injects a water mist into the
baking chamber where it is flashed into steam. This added steam will provide crusty
breads or rolls for product variations.
• AUTO–MIST . . . This Proofer option eliminates the manually-filled Water Pan in the
Proofer by injecting and distributing a controlled water mist through-out the Proofer
to provide optimum levels of proofing humidity.

NU–VU® EQUIPMENT WARRANTY UB–5/10 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 6SALES FAX [phone] • SERVICE FAX [phone] [phone]
NU–VU® EQUIPMENT WARRANTY
NU–VU® products are warranted against defects in workmanship and materials. No other
express warranty, written or oral, applies. No person is authorized to give any other warranty
or assume any other liability on behalf of NU–VU®, except by written statement from an
officer of NU–VU®.
Your NU–VU® equipment warranty will begin as soon as your Warranty Registration Card
(attached to the power block or power cord) is received by our Service Department, and is
limited to the following time periods for the original owner only:
PARTS LABOR
Inside the United States 12 Months 12 Months
All areas outside the United States 12 Months 12 Months
These time limits will apply in all cases unless prior arrangements have been made and agreed
to in writing.
The NU–VU® equipment warranty is composed ofthe following:
CONSTRUCTION - -
This warranty covers fabricated metal parts such as side walls, element covers, tops, corner
posts (where used), bases, welded frames and other parts for the lifetime of the unit. The unit is
made from welded stainless steel (or aluminum where applicable) and is warranted to retain the
integrity of the construction during its time of use in the original location of installation. NU–
VU® reserves the right to provide the method of, and person to make, a repair.
PARTS - -
This warranty covers electro-mechanical, mechanical and electronic components including
hinges, latches, thermostats, sensors, thermocouples, heating elements, relays, contactors,
solenoids, power terminal blocks, timers, buzzers, micro switches, motors, motor speed
controls, rocker switches, valves, doors, blower wheels, water pans, and similar components.
Defective parts or components are warranted for the appropriate time period as described
above; starting from the date your Warranty Registration Card is received by NU–VU®.
Replacement parts and components covered by this warranty will ship C.O.D.; customers who
maintain an open account may purchase against their account. The return of defective parts is
required. The return of a defective part or component must be made prior to the issuance of a
credit on an open account. If a part that is returned tests satisfactory in the NU–VU® factory
or at an authorized NU–VU® dealer or service agency, NU–VU® may withhold issuing
credit. Replacement parts will be warranted for a period of ninety (90) days provided they are
installed in a manner authorized by NU–VU®.
The following are excluded from the parts warranty:
• Parts damaged by freight or handling beyond the confines of the NU–VU® factory
• Electrical components (including heating elements) damaged due to improper
installation, or incorrect power supply or wiring

UB–5/10 OWNER'S MANUAL NU–VU® EQUIPMENT WARRANTY
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page7
• Any part or component deemed defective because of misuse, abuse or failure to
follow procedures listed in the Owner's Manual
• Light bulbs, bulb sockets, fuses and gaskets
• Steam generator elements which fail due to accumulated mineral deposits
• Leaks resulting fromthe removal of sealant in the Oven or Proofer
LABOR - -
We require that you call our NU–VU® Service Department at [phone] for service
authorization BEFORE you call any service agency if you wish to claim this expense under the
warranty. We may be able to solve your problem over the telephone, or be able to recommend
one or more capable and reliable service agencies in your area.
This warranty covers the replacement and installation of parts and components which are
included under PARTS for the appropriate time period described on the previous page. This
coverage is limited to the normal mileage allowance for a maximum travel radius of up to fifty
(50) miles, and the normal labor rate times the allowable hours for performing the work as set
forth in the following listing:
NU–VU® FOOD SERVICE SYSTEMS
STANDARD TIME ALLOWANCES FOR WARRANTY REPLACEMENTS
CHANGE PERFORMED CHANGE TIME TEST TIME TOTAL TIME
Oven Motor/Rebalance Fan 1 hr. ½ hr. 1½ hr.
Oven Heating Element 1 hr. ½ hr. 1½ hr.
Control Circuit Board ½ hr. ½ hr. 1 hr.
Control Sensor ½ hr. ½ hr. 1 hr.
Proofer Heating Element ½ hr. ½ hr. 1 hr.
Humidity Element ½ hr. ¼ hr. ¾ hr.
Proofer Motor ½ hr. 5 min. ½ hr.
Change/Adjust Micro Switch ½ hr. 5 min. ½ hr.
Contactor/Relay ½ hr. 5 min. ½ hr.
Timer and/or Buzzer ½ hr. 5 min. ½ hr.
Adjust Door Latch ¼ hr. ¼ hr. ½ hr.
Power Switch ¼ hr. 5 min. ¼ hr.
Indicator Light ¼ hr. 5 min. ¼ hr.
These times are based on servicing a unit that has been installed with allowance made for
access panels on the unit. If the unit is built into a wall that makes servicing very difficult or
impossible without removing part of the counter, wall, trim, etc., the extra time for gaining
access shall be charged to the owner of the unit. NU–VU® has determined that the listed
times, which are based on the period necessary for a trained service person to perform the
work noted, are fair and reasonable. If a problem is not diagnosed within a half hour, the
service person must contact NU–VU®'s Service Department via telephone. The Service
Department is available to assist you Monday through Friday from 7:00 a.m. to 5:00 p.m.
(Central Standard Time). Additional time for problem solving will not be allowed unless this
procedure is followed.

NU–VU® EQUIPMENT WARRANTY UB–5/10 OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 8SALES FAX [phone] • SERVICE FAX [phone] [phone]
An appointment for servicing a unit should be set up since time will not be allowed for waiting
to service a unit. Unless the service person justifies extra time for performing the work noted,
charges for work performed by the service person in excess of the allowed time shall either be
billed to the owner of the equipment or denied.
EXTENDED WARRANTY:
Available at an additional charge. Please ask for a quote depending upon the type of warranty
requested.
WARRANTY LIMITATIONS:
NU–VU®'s warranty for parts and labor is subject to the following limitations:
• NU–VU® will pay for service under warranty if there is a defective component, but
not for:
A service call when the returned part test shows that the part works as per
specification.
Parts or equipment that have been abused, and require replacement or
adjustment.
Calls where the probleminvolves procedures rather than parts or components.
Any overtime charges. NU–VU® will pay straight time only for any work
performed on NU–VU® equipment.
• This warranty will not apply if the unit is moved from the initial place of installation,
unless NU–VU® agrees in writing to continue the warranty after a relocation.
Food service equipment and parts must be installed and maintained in accordance with NU–
VU® instructions. Users are responsible for the suitability of the units or parts to their
application. There is no warranty against damage resulting from accident, abuse, alteration,
misapplication, inadequate storage prior to installation, or improper specification or other
operating conditions beyond our control. Claims against carrier's damage in transit must be
filed by the buyer and, therefore, the buyer must inspect the product immediately upon receipt.
THIS WARRANTY DOES NOT COVER ADJUSTMENTS
DUE TO NORMAL ONGOING USE!
IMPORTANT: NU–VU® WILL NOT PAY FOR ANY SERVICE CALLS AS
WARRANTY WORK IF A NU–VU® AUTHORIZED SERVICE AGENCY
DETERMINES THAT YOUR UNIT IS SET UP AND OPERATING PROPERLY!