NUVU XO-1 User manual

OWNER'S
MANUAL
NU·VU®FOOD SERVICE SYSTEMS
For NU-VU®Model:
XO-1
Half-Size Moving Air Oven
Revised:
02 January 2007 MENOMINEE, MICHIGAN 49858 [phone] • [phone]

i
XO–1
Half-Size Moving Air Oven
TABLE OF CONTENTS
ABOUT YOUR NU-VU®EQUIPMENT ..................................................................... 1
RECEIPT AND INSTALLATION ............................................................................... 4
OPERATING INSTRUCTIONS ................................................................................ 6
MAINTENANCE AND CLEANING GUIDE .............................................................. 8
SERVICE AND REPLACEMENT GUIDE ................................................................ 10
WARRANTY ............................................................................................................. 14
REPLACEMENT PARTS LIST ................................................................................. 17
ELECTRICAL SCHEMATICS ................................................................................... 18

XO–1 OWNER'S MANUAL ABOUT NU–VU® EQUIPMENT
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 1
ABOUT NU-VU® EQUIPMENT
NU-VU®as a product line has been in existence for over twenty-five 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. Seminars for both dealers and customers are available either on-site in
Menominee, at the dealer's showroom, or on the customer's premises.
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.
NU-VU®has combined quality construction, superior performance, long life components,
multiple use operation and amplified operating procedures to produce the finest equipment
available. This means the end user has the best ofALL worlds.
NU-VU®equipment offers the widest range of options by the use of different air flow systems
in conjunction with heat, moisture, steam and/or smoke, and can provide a wide range of
equipment with any of these features:
Bakery Ovens with either INTERNAL or EXTERNAL STEAM generating
capabilities. These Ovens may be equipped with the NU-VU®COOK–N–HOLD
option 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 drybake, steam, and bake with steam.
Bakery Proofer/Warmers with moisture and heat generating units with either manual
fill or automatic humidity systems.
General purpose Proofer/Warmers for reconstituting, slow cooking, holding and/or
steaming.
AVAILABILITY AND TESTING:
A prospective customer may see a unit in operation as follows:
At a dealer's showroom,
At an existing installation,
At the NU-VU®manufacturing facility.

ABOUT NU–VU® EQUIPMENT XO–1 OWNER'S MANUAL
NU–VU FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 2SALES FAX [phone] • SERVICE FAX [phone] [phone]
If contacted, NU-VU®will provide information on the nearest location and availability. In
the event that a customer desires to test a unit at his place of business arrangements can be
made based on a specifically defined program. If a customer wants to try a specific
product arrangements can be made to determine what conditions are necessary for baking
or cooking so 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.
CONSTRUCTION:
All Ovens of the XO series are constructed of stainless steel both inside and outside. All of
the exterior shell or frame members and the internal shells are welded to provide long life
construction, durability and rigidity. Components such as temperature controls, timers,
switches, motors, heating elements and others are thoroughly tested before shipment. On-
going 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. from the NU-VU®manufacturing plant in
Menominee, Michigan. Shipping time may vary depending upon the original shipping
point, time of the year, and shipper or shippers used.
NU-VU®works closely with all of its customers in tracing shipments to speed deliveries
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
necessary for the receiving party to immediately do a thorough inspection of the
equipment when it arrives.

XO–1 OWNER'S MANUAL ABOUT NU–VU® EQUIPMENT
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 3
NU-VU®MODEL XO–1:
The NU-VU®XO–1 is electrically powered and operated, and generally does not require a
hood. However, the final decision as to hood requirements will always rest with your local
authorities.
The XO–1 can be used for the following bakery products:
• Breads · Pies · Pastries
• Rolls · Croissants · Cakes
Muffins · Pizza · Cookies
and many 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 upon the recipes, fan
speed, temperature, proofing conditions and environmental conditions.
All XO series Ovens are designed for the following:
• Automatic pan positioning · Easy cleaning
• Dependable components · Low maintenance
• Rapid, even baking · Simple operation
• Low energy consumption · Rapid servicing
Your NU-VU®XO-1 Oven is equipped with a solid state Temperature Control and a 60-
Minute Timer. Use of a reversible Motor/Blower Wheel as a standard feature in the XO–1
Oven provides a slower air flow for delicate bakery items, as well as slow-cook capability
for meats, fowl, fish, etc.
Your XO-1 may also be equipped with an optional Condensing Reservoir. This is attached
to the right side of the unit, and can be used to aid in the removal of vaporized grease and
moisture. Units equipped with the optional Condensing Reservoir are vented through the
right side instead of out the back.

RECEIPT AND INSTALLATION XO–1 OWNER'S MANUAL
NU–VU FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 4SALES FAX [phone] • SERVICE FAX [phone] [phone]
RECEIPT AND INSTALLATION
RECEIPT:
It is essential to inspect the unit immediately when it arrives. NU-VU®has placed
instructions on the packaging to help avoid damage in transit. However, negligent
handling can produce hidden damage. These steps should be followed:
A. Inspect the entire perimeter of the package for damage or punctures to the
packing material. This may indicate damage to the unit inside. Call any and all
damage to the attention of the delivery person.
B. If any packing damage is found, uncrate the unit immediately in the presence of
the delivery person to determine if the unit is damaged. If any damage is found,
indicate the type and amount of damage on the shipping documents and notify
NU-VU®at [phone] immediately after filing a freight claim.
C. Uncrate the unit carefully and check the entire unit (top, front, back and both
sides) for any visible or hidden damage.
D. Remove the unit from the shipping pallet and inspect the bottom for any damage.
E. If any damage is noted after the driver leaves, immediately contact the freight
company and NU-VU®Food Service Systems.
F. Check the Oven Door. Make sure the Door closes completely, and that the Door
Gasket seals firmly (refer to the DOOR TEST PROCEDURE in the SERVICE
AND REPLACEMENT GUIDE). If the Gasket does not seal correctly please
contact the NU-VU®Service Department for instructions and assistance in any
required adjustments.
INSTALLATION AND INITIAL START–UP:
A. Check to determine that the power source is the same voltage and phase as that
indicated on the labelon the side ofthe unit.
B. Attach the included Appliance Legs to the bottom of the unit. Each Leg stud screws
into a threaded hole in each corner of the base.
C. Position the unit where it is to be operated and adjust the Appliance Legs so the unit
stands level and solid. NU-VU®recommends a minimum 1” spacing all around the
sides and back of the unit when installed.
D. Carefully set all Controls and Switches to the OFF position.
E. Connect your unit with the attached 120 volt/20 amp Power Cord to a 120 volt/20
amp receptacle (NEMA 5–20R or the equivalent). Allow enough slack in the Power
Cord to allow for equipment to be moved about during installation and any future
servicing.
F. Set the Motor Reversing Switch to LO, then set the Power Switch to the ON
position. The Blower Wheel should rotate in a clockwise direction.
G. Open the OvenDoor. The Blower Wheelshould slow to a complete stop.
IMPORTANT NOTICE
: ALLOW THE BLOWER WHEEL TO COME TO A
COMPLETE STOP BEFORE REVERSING THE OVEN MOTOR. FAILURE
TO DO SO MAY RESULT IN DAMAGE TO THE MOTOR OR SWITCH!

XO–1 OWNER'S MANUAL RECEIPT AND INSTALLATION
NU–VU® FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
[phone] SALES FAX [phone] • SERVICE FAX [phone] page 5
H. Set the Motor Reversing Switch to HI, then close the Oven Door. The Blower
Wheel should now rotate in a counter-clockwise direction.
I. Set the Temperature Control to 300. The Temperature Control Indicator Light will
illuminate and the Oven will begin to heat up.
J. Set the Timer to 5 minutes and allow it to count down to 0. The Buzzer should sound
at the end of the timed cycle. If the Buzzer and/or Timer does not work please refer
to the TROUBLE–SHOOTING GUIDE.
K. Remove the Side Access Panel to expose the Power Cord connections. Use a multi-
meter to measure the amperage on the power supply lines. Compare these readings to
the label on the side of your unit. If the readings and label differ by any great amount
turn the unit OFF and call the NU-VU®Service Department immediately at (906)
863-4401. Carefully replace the Side Access Panel if the amp readings and label
coincide.
L. Place an accurate and reliable oven thermometer in the center of the Oven and allow
the Oven to heat to 300. Compare the thermometer reading and the Temperature
Control setting when the Temperature Control Indicator Light goes out. If they differ
by less than 10the Oven is ready for use. If there is a difference of 10or more you
may wish to adjust the Temperature Control calibration. Please call the NU-VU®
Service Department at [phone] before attempting to recalibrate the
Temperature Control!!!
M. If you have the optional Condensing Reservoir, attach the 90° elbow of the included
vent pipe extension to the threaded end of the Vent on the right side of the XO-1.
Position the Reservoir on the side of the XO-1 so that the vent pipe extension fits
down into the Reservoir, then slip the heads of the mounting screws into the keyed
slots in the side of the Reservoir. Fill the Reservoir with cool clean tap water to a
maximum of 1” from the top of the Reservoir. The vent pipe should extend down into
the water.
IMPORTANT: FAULTY INSTALLATION, IMPROPER USE OR ANY OTHER
FAILURE TO FOLLOW THESE INSTRUCTIONS MAY CAUSE EQUIPMENT
DAMAGE OR SEVERE PERSONAL INJURY, AND MAY ALSO VOID ALL OR
PART OF YOUR NU-VU®EQUIPMENT WARRANTY!!!
IMPORTANT: THIS UNIT NEEDS TO BE INSTALLED WITH ADEQUATE
BACKFLOW PROTECTION TO COMPLY WITH APPLICABLE FEDERAL,
STATE AND LOCAL CODES.
IMPORTANT: THIS UNIT REQUIRES A SCREEN OF AT LEAST 100 MESH
TO BE INSTALLED IMMEDIATELY UPSTREAM OF ALL CHECK VALVE
TYPE BACKFLOW PREVENTERS USED FOR WATER SUPPLY
PROTECTION. THE SCREEN SHALL BE ACCESSIBLE AND REMOVABLE
FOR CLEANING OR REPLACEMENT.

MAINTENANCE AND CLEANING GUIDE X0–1 OWNER'S MANUAL
NU–VU FOOD SERVICE SYSTEMS MENOMINEE, MICHIGAN 49858
page 6SALES FAX [phone] • SERVICE FAX [phone] [phone]
OPERATING INSTRUCTIONS
The quality of the product you take from your NU-VU®XO–1 Oven depends on several
factors:
• Initial product quality
• Proper storage and handling
• Proper preparation and proofing
• Correct baking time
• Correct baking temperature
Non-yeast products are part of many baking programs. Some of these products are in frozen
form when received, such as cookies and puff pastry. Baking times and final appearance are
affected by the condition of the product when placed in the Oven. For instance, formed cookies
placed on pans and baked without thawing tend to spread less and bake smaller but thicker
than the same cookies allowed to thaw before baking.
When using yeast products it is important that they be properly prepared. Your equipment
cannot correct improper procedures and poor dough product. The manual or instruction book
you receive from your frozen dough supplier should give general instructions for baking times
and temperatures. Or, the following chart maybe used as a generalguide:
Product Time (in minutes) Temperature (F)
Croissants 11 335
Hot Dog Buns 8 – 10 345
Hamburger Buns 10 – 11 345
1 lb. White Bread 22 – 25 350– 360
French Bread 22 – 25 350– 360
Submarine Rolls 14 – 15 350– 360
Cookies 9 – 10 290– 300
Pizza — Deep Dish 9 500
— Regular 5 – 6 500
It will be necessary for your to do some testing to determine your final conditions since your
recipes mayvary and your desired product appearance is one of choice.
Your XO–1 is equipped with a Fan Reversing Switch. There are two (2) positions for the Fan
Reversing Switch:
1. HI (Motor rotation is counter-clockwise; air velocity and volume are highest)
2. LO (Motor rotation is clock-wise; air velocity and volume are lower)
The Blower Wheel is designed to give different air velocities as the rotation direction is
changed. Reversing the rotation of the Blower Wheel does not reverse the direction of the air
flow inside the oven. The HI setting will give the highest velocity of heated air while the LO
setting will deliver less air at a lower velocity. Different air speeds may be employed for
different products. Generally speaking the HI setting will be used for dough products such as
breads, rolls, croissants, Danish, etc., while the LO setting may be used for cookies or delicate
cakes. Only you can determine the optimummotor speed selection for your desired end results.