Ovention Shuttle 2000-3ph User manual
UL Guide for Shuttle® 2000-3ph
For additional information, please visit OventionOvens.com
"The Ovention oven not only kept up but it also saved
me $80,000 because I didn’t need to invest in a hood
system and other fire-suppression equipment."
- Happy Ovention Customer
Table of Contents
Spec Sheet……………………………………….. 3
UL Certificate……………………………………...5
Ovention, Inc. KNLZ………………………………7
KNLZ Explained…………………………………....8
EPA Letter .................……………………………..10
San Certificate…………………………………….13
Energy Report……………………………………..15
Operation Manual………………………………..16
Looking for something else? Let us know!
connect@oventionovens.com
®
THE ESSENCE OF COOKING ™
The Shule® 2000-3PH Oven
3
+/-
THE ESSENCE OF COOKING"'
*
*
®
THE ESSENCE OF COOKING ™
The Shule® 2000-3PH Oven
7
D
° °
*If units are stacked, 6" (152 mm) back clearance needed
r•i1 1 &9lfM
Ovention
*
Ovention, Inc. reserves the right to make technical improvements
C E R T I F I C A T E O F C O M P L I A N C E
Certificate Number
20180706-E351658
Report Reference E351658-20130725
Issue Date 2018-JULY-06
Bruce Mahrenholz, Director North American Certification Program
UL LLC
Any information and documentation involving UL Mark services are provided on behalf of UL LLC (UL) or any authorized licensee of UL. For questions, please
contact a local UL Customer Service Representative at http://ul.com/aboutul/locations/
Page 1 of 2
OVENTION INCIssued to:
SUITE 128, 10500 METRIC DR
DALLAS TX 75243
COMMERCIAL COOKING APPLIANCES WITH INTEGRAL
SYSTEMS FOR LIMITING THE EMISSION OF GREASE
LADEN AIR
This is to certify that
representative samples of
See Addendum
Have been investigated by UL in accordance with the
Standard(s) indicated on this Certificate.
Standard(s) for Safety: UL 197, Commercial Electric Cooking Appliances
CSA/CAN C22.2 No. 109
, Commercial Cooking Appliances,
Additional Information: See the UL Online Certifications Directory at
www.ul.com/database for additional information
Only those products bearing the UL Certification Mark should be considered as being covered by UL's
Certification and Follow-Up Service.
Look for the UL Certification Mark on the product.
Created by UL Document Assembler 2018-07-06 08:23:38 -05:00
C E R T I F I C A T E O F C O M P L I A N C E
Certificate Number
20180706-E351658
Report Reference E351658-20130725
Issue Date 2018-JULY-06
Bruce Mahrenholz, Director North American Certification Program
UL LLC
Any information and documentation involving UL Mark services are provided on behalf of UL LLC (UL) or any authorized licensee of UL. For questions, please
contact a local UL Customer Service Representative at http://ul.com/aboutul/locations/
Page 2of 2
This is to certify that representative samples of the product as specified on this certificate were tested
according to the current UL requirements.
USL - Convection Oven, Conveyor Type, with Integral System for Limiting the Emission of Grease-
Laden Air, Model C1200+, C2000.
USL - Convection Oven, “Shuttle” Conveyor Type, with Integral System for Limiting the Emission of
Grease-Laden Air, Model S1200+, S2000.
USL, CNL - Convection Oven, Conveyor Type, with Integral System for Limiting the Emission of
Grease-Laden Air, Model C1200+, C1200CSA, C2000CSA, C12003PH, C20003PH, C2600.
USL, CNL - Convection Oven, “Shuttle” Conveyor Type, with Integral System for Limiting the Emission
of Grease-Laden Air, Model S1200+, S1200CSA, S12003PH, S1600, S2000CSA, and S20003PH.
+ Models C1200 and S1200 with 30A plug are USL only. Models C1200 and S1200 with 50A plug are
USL/CNL.
Created by UL Document Assembler 2018-07-06 08:23:38 -05:00
8/23/2019
COMMERCIAL COOKING APPLIANCES WITH INTEGRAL SYSTEMS FOR LIMITING THE EMISSION OF GREASE-LADEN AIR | UL …
https://iq.ulprospector.com/en/profile?e=62941 1/1
KNLZ.E351658 - COMMERCIAL COOKING APPLIANCES
WITH INTEGRAL SYSTEMS FOR LIMITING THE
EMISSION OF GREASE-LADEN AIR
Commercial Cooking Appliances with Integral Systems for Limiting
the Emission of Grease-laden Air
See General Information for Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air
OVENTION INC E351658
635 S 28Th St
Milwaukee, WI 53215 USA
Convection Ovens with Integral Systems for Limiting the Emission of Grease-laden Air, Model(s) Elixir(a), M360-14, -14-3PH, -12, -12-3PH
Convection ovens, conveyor type, with integral system for limiting the emission of grease-laden air, Model(s) C1200*a, C12003PH*a,
C1200CSA*a, C2000*a, C20003PH*a, C2000CSA*a, C2600*a
Convection ovens, matchbox type, with integral system for limiting the emission of grease-laden air, Model(s) M1313*a, M1313-3PH*a,
M1313CSA*a, M1718*a, M1718-3PH*a, M1718CSA*a
Convection ovens, shuttle conveyor type, with integral system for limiting the emission of grease-laden air, Model(s) S1200*a, S12003PH*a,
S1200CSA*a, S1600*a, S2000*a, S20003PH*a, S2000CSA*a
Infra-Red/Convection Ovens with Integral Systems for Limiting the Emission of Grease-laden Air, Model(s) MiLO-14(!), MiLO-16 (!), MiLO2-
16(!)
(!) - may be f/b "-", may be f/b up to ten alphanumeric suffixes.
(a) - May be followed by prefixes or suffixes Oven with Integral Systems for Limiting the Emission of Grease-laden Air.
*a - May be stacked up to 2 high using stacking kit.
Last Updated on 2019-04-02
The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured
under UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Certified and covered under UL's Follow-Up
Service. Always look for the Mark on the product.
UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1. The Guide
Information, Assemblies, Constructions, Designs, Systems, and/or Certifications (files) must be presented in their entirety and in a non-misleading
manner, without any manipulation of the data (or drawings). 2. The statement "Reprinted from the Online Certifications Directory with permission
from UL" must appear adjacent to the extracted material. In addition, the reprinted material must include a copyright notice in the following
format: "© 2019 UL LLC"
8/23/2019
COMMERCIAL COOKING APPLIANCES WITH INTEGRAL SYSTEMS FOR LIMITING THE EMISSION OF GREASE-LADEN AIR | UL …
https://iq.ulprospector.com/en/profile?e=208990 1/2
KNLZ.GuideInfo - COMMERCIAL COOKING
APPLIANCES WITH INTEGRAL SYSTEMS FOR LIMITING
THE EMISSION OF GREASE-LADEN AIR
[Heaters and Heating Equipment] (Heaters, Cooking Appliances)
Commercial Cooking Appliances with Integral Systems for Limiting
the Emission of Grease-laden Air
See General Information for Heaters, Cooking Appliances
USE AND INSTALLATION
This category covers cooking equipment intended for commercial use, such as pressurized deep fat fryers and other appliances for use in
commercial kitchens, restaurants or other business establishments where food is prepared. Each appliance covered under this category is
manufactured with an integral system feature to limit the emission of grease-laden air from the cooking process to the room ambient.
These appliances have been investigated for the limit of 5 mg/m for the emission of grease-laden air to the room ambient in accordance with the
recommendations of ANSI/NFPA 96, "Ventilation Control and Fire Protection of Commercial Cooking Operations," using the EPA-202 test method
prescribed for cooking appliances provided with integral recirculating air systems.
These products are not intended for connection to a ducted exhaust system.
Appliances in this category are not provided with an integral fire extinguishing system. Authorities having jurisdiction should be consulted as to
the requirements for this equipment with respect to fire extinguishing systems, such as the need for field installed systems in accordance with
ANSI/NFPA 96.
In cases where the nature or construction of equipment is such that special precautions beyond the requirements of ANSI/NFPA 70, "National
Electrical Code," must be observed in installations or use, suitable warning or special instructions are marked on the equipment.
Appliances covered under this category are suitable for wiring with either copper or aluminum power-supply conductors unless marked "Use
Copper Wire Only For Power Supply Connections."
Commercial cooking appliances of certain types are designed for permanent connections to water supply and sewer lines at the point of
installation. Authorities having jurisdiction should be consulted as to the requirements for this equipment with respect to sanitation and
connection to water supply and waste disposal lines.
FACTORS NOT INVESTIGATED
Neither the toxicity of coatings nor the physiological effects on persons consuming food products prepared by use of these appliances has been
investigated.
PRODUCT IDENTITY
One of the following product identities appears on the product:
Commercial Cooking Appliance with Integral System for Limiting the Emission of Grease-laden Air
Cooking Appliance with Integral System for Limiting the Emission of Grease-laden Air
Other product identities may be used as shown in the individual certifications, followed by the words "with Integral System for Limiting the
Emission of Grease-laden Air."
RELATED PRODUCTS
For products with integral recirculating systems including fire extinguishing systems, see Commercial, with Integral Recirculating Systems (KNKG).
3
8/23/2019
COMMERCIAL COOKING APPLIANCES WITH INTEGRAL SYSTEMS FOR LIMITING THE EMISSION OF GREASE-LADEN AIR | UL …
https://iq.ulprospector.com/en/profile?e=208990 2/2
For cooking oil filters that are not an integral part of another appliance, see Commercial Filters for Cooking Oil (KNRF).
ADDITIONAL INFORMATION
For additional information, see Electrical Equipment for Use in Ordinary Locations (AALZ) and Heating, Cooling, Ventilating and Cooking
Equipment (AAHC).
REQUIREMENTS
The basic standard used to investigate products in this category is ANSI/UL 197, "Commercial Electric Cooking Appliances."
Appliances covered under this category with an integral cooking oil filter have been additionally investigated to ANSI/UL 1889, "Commercial Filters
for Cooking Oil."
UL MARK
The Certification Mark of UL on the product is the only method provided by UL to identify products manufactured under its Certification and
Follow-Up Service. The Certification Mark for these products includes the UL symbol, the words "CERTIFIED" and "SAFETY," the geographic
identifier(s), and a file number.
Alternate UL Mark
The Listing Mark of UL on the product is the only method provided by UL to identify products manufactured under its Listing and Follow-Up
Service. The Listing Mark for these products includes the UL symbol (as illustrated in the Introduction of this Directory) together with the word
"LISTED," a control number, and the product name "Commercial Cooking Appliance" or "Cooking Appliance," or other appropriate product name
as shown in the individual Listings, together with the words "with integral system for limiting the emission of grease-laden air."
* * * * * * * * * * * * * * * * * * * * * * * * *
UL, in performing its functions in accordance with its objectives, does not assume or undertake to discharge any responsibility of the manufacturer
or any other party. UL shall not incur any obligation or liability for any loss, expense or damages, including incidental or consequential damages,
arising out of or in connection with the use, interpretation of, or reliance upon this Guide Information.
Last Updated on 2013-05-16
The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured
under UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Certified and covered under UL's Follow-Up
Service. Always look for the Mark on the product.
UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1. The Guide
Information, Assemblies, Constructions, Designs, Systems, and/or Certifications (files) must be presented in their entirety and in a non-misleading
manner, without any manipulation of the data (or drawings). 2. The statement "Reprinted from the Online Certifications Directory with permission
from UL" must appear adjacent to the extracted material. In addition, the reprinted material must include a copyright notice in the following
format: "© 2019 UL LLC"
11/14/2017
Mr. Scott Smith
Appliance Innovation Inc.
10500 Metric Dr, Suite 128
Dallas, TX 75243
Subject: Questions Concerning EPA202 Testing
Dear Scott,
This will follow up on conversation about the EPA202 Testing and applicable cooking
procedures.
Clause 59.1.4 of UL710B states that the grease laden effluent at the exhaust outlet of the
system shall not exceed an average of 5.0mg/m3 of exhausted air sampled at a maximum
product capacity over a continuous 8 hour test cooking period.
The EPA202 Test was conducted on representative samples of your ovens. During this 8 hour
test, the stack sampling nozzle was moved within the duct to obtain values over the face of the
duct in 8 traverse points as dictated by clause 59.3.2. Each of these points was maintained for
one hour during cooking.
Cooking for 8 hours at full oven capacity (as fast as possible) is done to represent and
determine what the ovens grease production average output would be. Eight hours was done
with each nozzle location representing one full hour to provide the best overall average per
hour of effluent. It is not meant to indicate that the oven can only be used to cook for 8 hours
in a commercial kitchen.
Should you have any questions or comments concerning the above, please feel free to contact
the undersigned.
Sincerely,
Fred Zaplatosch
Sr. Staff Engineer
Department:
3015GNBK
Tel:
847
-
664
-
2853
E
-
mail:
2020-06-04
Mr. Casey Reilley
Ovention Inc.
635 S. 28th St.
Milwaukee, WI 53215
United States
E-mail: [email protected]om
Our Reference: File E351658, Project 13NK05202
Subject: E351658 – EPA 202 EVALUATION OF CONVECTION OVEN MODELS S1200,
S1600, and S2000
Mr. Reilley:
Per your request, Project 13NK05202 was opened for the evaluation of grease-laden vapors
produced by the Models S1200, S1600, and S2000 (shuttle only mode). The conveyor oven
model C2000 was used for test purposes and the results were used to also represent the shuttle
only models S1200, S1600, and S2000. Models S1200, S1600, and S2000 are currently UL
Listed.
The scope of the project was to conduct the EPA202 (Emissions) Test on the conveyor model
C2000 in accordance with EPA Method 202 test guidelines to demonstrate compliance with
NFPA96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking
Operations, paragraph 4.1.1.2 conducted in accordance with UL710B, the Standard for
Recirculating Systems, Sec. 17 for Complimentary Listing under UL's KNLZ category. The test
was conducted at our facility in Northbrook, IL on May 14th, 2012. This letter will supplement
our letter dated September 13, 2013 of the results for testing of this model.
For the record, the test was conducted on the Model C2000 conveyor oven cooking 12 in.
pepperoni pizzas (Tombstone, with 19 pepperonis per pizza) as specified in Appendix A of our
previous letter dated September 13, 2013. Please see that page (Appendix A) for the test
method and results of the tests. The results are considered to comply with UL710B, Section 17
and NFPA96, paragraph 4.1.1.2 since the measured values were less than the 5-mg/m3 limit.
There was no visible smoke emitted from the exhaust of the hood during the normal cooking
operation of the Model C2000. There was no noticeable amount of smoke accumulated in the
test room after 8 hours of continuous cooking.
The total amount of grease-laden effluents collected by the sampling equipment for the Model
C2000 was found to be 2.01 mg/m³, which is less than 5 mg/m³ limit. Note that this test was
conducted cooking 426 pizzas.
The shuttle only models S1200, S1600, and S2000 can only cook 160 pizzas maximum in the
same 8 hour test period. Based on these results and throughput difference (C2000 – 426 total
pizzas for test vs S2000 shuttle mode – 160 total pizzas for test) it was calculated that the
emissions result would be 0.75 mg/m³ for model S1200, S1600, and S2000 in shuttle mode
only.
Should you have any questions or comments concerning the above, please feel free to contact
the undersigned.
Any information and documentation involving UL Mark services are provided on behalf of UL
LLC or any authorized licensee of UL.
Sincerely, Reviewed by:
William Morler Fred Zaplatosch
Bill Morler Fred Zaplatosch
Sr. Project Engineer Sr. Staff Engineer
E-mail: [email protected]
UL LLC
333 Pfingsten Road, Northbrook, IL 60062-2096 USA
T: 847.272.8800 / F: 847.272.8129 / W: UL.com
C E R T I F I C A T E O F C O M P L I A N C E
Certificate Number
20180503-E352231
Report Reference E352231-20130716
Issue Date 2018-May-03
Bruce Mahrenholz, Director North American Certification Program
UL LLC
Any information and documentation involving UL Mark services are provided on behalf of UL LLC (UL) or any authorized licensee of UL. For questions, please
contact a local UL Customer Service Representative at http://ul.com/aboutul/locations/
Page 1 of 2
OVENTION INCIssued to:
SUITE 128
10500 METRIC DR
DALLAS TX 75243
COMMERCIAL COOKING, RETHERMALIZATION AND
POWERED HOT-FOOD-HOLDING AND-TRANSPORT
EQUIPMENT
This is to certify that
representative samples of
See Addendum Page
Have been investigated by UL in accordance with the
Standard(s) indicated on this Certificate.
Standard(s) for Safety: NSF 4, Commercial Cooking, Rethermalization, and
Powered Hot Food Holding and Transport Equipment
Additional Information: See the UL Online Certifications Directory at
www.ul.com/database for additional information
Only those products bearing the UL Certification Mark should be considered as being covered by UL's
Certification and Follow-Up Service.
Look for the UL Certification Mark on the product.
Created by UL Document Assembler 2018-07-06 08:27:08 -05:00
C E R T I F I C A T E O F C O M P L I A N C E
Certificate Number
20180503-E352231
Report Reference E352231-20130716
Issue Date 2018-May-03
Bruce Mahrenholz, Director North American Certification Program
UL LLC
Any information and documentation involving UL Mark services are provided on behalf of UL LLC (UL) or any authorized licensee of UL. For questions, please
contact a local UL Customer Service Representative at http://ul.com/aboutul/locations/
Page 2of 2
This is to certify that representative samples of the product as specified on this certificate were tested
according to the current UL requirements.
PRODUCT COVERED: Commercial Cooking, Rethermalization, and Powered Hot Food Holding and
Transport Equipment
SPECIFIC PRODUCT DESCRIPTION (Type and Model):
*Convection Ovens, Conveyor Types, Models C1200NC, C1200NC3PH, C1200NCCSA, C2000NC,
C2000NC3PH, C2000NCCSA, and C2600V.
*Convection Ovens, “Shuttle” Conveyor Type, Models S1200NC, S1200NC3PH, S1200NCCSA,
S2000NC, S2000NC3PH, and S2000NCCSA.
*Convection Ovens, Conveyor Type, with Integral System for Limiting the Emission of Grease-Laden
Air, Models C1200, C12003PH, C1200CSA, C2000, C20003PH, C2000CSA, and C2600.
*Convection Ovens, “Shuttle” Conveyor Type, with Integral System for Limiting the Emission of Grease-
Laden Air, Models S1200, S12003PH, S1200CSA, S1600, S2000, S20003PH, and S2000CSA.
Created by UL Document Assembler 2018-07-06 08:27:08 -05:00
S2000 3PH Shuttle oven Ovention
Operating Time 12 Hours / day
Energy Cost $0.11 per kWhr
% Day E Save Mode 75%
% of Idle time with doors open 0%
% of Day Cooking - Shuttle mode
25%
% of Day Cooking - Conveyor mode
0%
Mode
Time (min)
Power (Watts)
Cost/Day
Warm up 10 10296 0.19$
Cooking - Shuttle mode
177.5 6670 2.17$
Cooking - Conveyor mode
0 10829 -$
E Save Mode 532.5 1700 1.66$
Idle - Doors open
0
4830
-
$
Total/Day 4.02$
Total/Month 120.57$
Total/Year
1,446.81
$
Average Energy Cooking and Idle (J) Warmup
Energy (J) Total Energy
(J/Day)
Total
average
power (W) Thermal load
(kBTU/hr) Average cooling
requirement (ton of AC)
125,350,500
6,177,600
131,528,100
3,045
10.40
0.87
Percent
Do not operate this equipment unless you
have read and understood the contents of
this manual! Failure to follow the
instructions contained in this manual may
result in serious injury or death. This
manual contains important safety
information concerning the maintenance,
use, and operation of this product. If
you’re unable to understand the contents
of this manual, please bring it to the
attention of your supervisor. Keep this
manual in a safe location for future
reference.
No opere este equipo al menos que haya
leído y comprendido el contenido de este
manual! Cualquier falla en el seguimiento
de las instrucciones contenidas en este
manual puede resultar en un serio lesión
o muerte. Este manual contiene
importante información sobre seguridad
concerniente al mantenimiento, uso y
operación de este producto. Si usted no
puede entender el contenido de este
manual por favor pregunte a su
supervisor. Almacenar este manual en
una localización segura para la referencia
futura.
Ne pas utiliser cet équipement sans avoir
lu et compris le contenu de ce manuel !
e non-respect des instructions
contenues dans ce manuel peut entraîner
de graves blessures ou la mort. Ce
manuel contient des informations
importantes concernant l'entretien,
l'utilisation et le fonctionnement de ce
produit. Si vous ne comprenez pas le
contenu de ce manuel, veuillez le signaler
à votre supérieur. Conservez ce manuel
dans un endroit sûr pour pouvoir vous y
référer plus tard.
WARNING
ADVERTENCIA
AVERTISSEMENT
P/N 07.04.653.00 © 2016 Ovention, Inc.
Installation and Operating Manual
Shuttle®Oven
Models: S1200, S2000
Form No. OVSm-0116
2
This manual provides the installation, safety, and operating
instructions for Ovention Shuttle Ovens. Ovention recommends
all installation, operating, and safety instructions appearing in
this manual be read prior to installation or operation of the oven.
Safety information that appears in this manual is identified by
the following signal word panels:
WARNING indicates a hazardous situation which, if not
avoided, could result in death or serious injury.
CAUTION indicates a hazardous situation which, if not
avoided, could result in minor or moderate injury.
NOTICE is used to address practices not related to personal
injury.
NOTICE
CAUTION
WARNING
INTRODUCTION
Ovention Shuttle®Ovens set a new standard in cooking quality,
speed, flexibility, and efficiency. a new discovery in air handling
not only speeds the cooking process, but “scrubs” and
recirculates the air through the oven—eliminating the need for
a hood system in most installations (non-catalyst [NC] models
require a hood system). Using icon-driven touchscreens,
operators can use, edit, and develop over 1000 custom menu
items. menu items can be developed to include up to three
cooking stages, each with varying heat profiles, upper and lower
air velocity settings, and timing.
Ovention Shuttle Ovens are designed with multi-function
touchscreen controllers and conveyor belt that enable individual
cooking sequences as well as non-stop operation of the oven.
Shuttle doors on each side of the oven chamber maintain
control and efficiency when cooking items with specific settings.
Ovention Shuttle Ovens are products of extensive research and
field testing. The materials used were selected for maximum
durability, attractive appearance, and optimum performance.
Every unit is inspected and tested thoroughly prior to shipment.
Important Owner Information ..............................................2
Introduction...........................................................................2
Important Safety Information...............................................3
Model Description.................................................................4
Model Designation................................................................5
Specifications........................................................................5
Plug Configurations .............................................................5
Electrical Rating Chart .........................................................5
Temperature Range .............................................................5
Dimensions ..........................................................................6
Installation .............................................................................7
General ................................................................................7
Operation...............................................................................8
General ................................................................................8
menu Item Information.........................................................8
Startup..................................................................................8
Cooking — Shuttle Mode.....................................................9
Cooking — Conveyor Mode ..............................................10
Shutdown ...........................................................................10
Programming menu Items .................................................10
Editing Setpoint Temperatures...........................................13
Changing Temperature Unit of measure............................13
Uploading from a USB Drive .............................................14
Maintenance ........................................................................15
General ..............................................................................15
Daily Cleaning....................................................................15
monthly Cleaning ...............................................................15
Troubleshooting Guide ......................................................17
Options and Accessories...................................................18
imited Warranty.................................................................19
Authorized Parts Distributors............................Back Cover
IMPORTANT OWNER INFORMATION
Record the model number, serial number, voltage, and
purchase date of the unit in the spaces below (specification
label located on the left side of the unit). Please have this
information available when calling Ovention®for service
assistance.
model No. ________________________________________
Serial No. ________________________________________
Voltage __________________________________________
Date of Purchase __________________________________
Business
Hours: 7:00 a m to 5:00 Pm
Central Standard Time (CST)
(Summer Hours: June to September –
7:00 am to 5:00 Pm CST monday through Thursday
7:00 am to 4:00 Pm CST Friday)
Telephone: 855-298-6836 (Ovention Hotline)
E-mail: part[email protected]
additional information can be found
by visiting our web site at
www.oventionovens.com.
Need help?
Call our 24 hour, toll-free
Ovention Hotline
CONTENTS
Form No. OVSm-0116 3
IMPORTANT SAFETY INFORMATION
EXP OSION HAZARD: Do not store or use gasoline or
other flammable vapors or liquids in the vicinity of this or
any other appliance.
Install unit in accordance with installation instructions in
this manual.
This oven is designed specifically to heat or cook—NOT
for industrial or laboratory use.
In the event of emergency, turn OFF Main Disconnect
switch.
Make sure all operators have been instructed on the safe
and proper use of the unit.
This unit is not intended for use by children or persons
with reduced physical, sensory, or mental capabilities.
Ensure proper supervision of children and keep them away
from the unit.
Unit may be located adjacent to a slippery floor.
This unit has no “user-serviceable” parts. If service is
required on this unit, contact an Authorized Ovention Service
Agent or contact the Ovention Hotline at 855-298-6836.
BURN HAZARD:
• Some exterior surfaces on unit will get hot. Avoid
unnecessary contact with unit.
• Pan/tray will be very hot upon removal—use oven mitt,
pan gripper, or other utensil to remove.
Do not turn off Main Disconnect switch or unplug unit
immediately after use. Internal fans must cool oven to
avoid damage to electrical components.
ocate unit at proper counter height in an area that is
convenient for use. ocation should be level to prevent
unit or its contents from falling accidentally and strong
enough to support the weight of the unit and contents.
DO NOT lift unit by conveyor frame on each side of oven
chamber. Conveyor is not designed to support weight of
unit. ift from underneath oven chamber only.
Do not move or relocate unit for cleaning. Unit is bulky and
heavy.
Do not place anything on top of unit; doing so may subject
personnel to injury or could damage unit.
Do not heat sealed containers or products such as whole
eggs in oven. These items may explode.
Do not store any materials or items inside oven chamber
when not in use.
Improper cleaning of oven could damage catalyst and will
void unit warranty.
WARNING
CAUTION
E ECTRIC SHOCK HAZARD:
• Plug unit into a properly grounded electrical receptacle
of the correct voltage, size, and plug configuration. If
plug and receptacle do not match, contact a qualified
electrician to determine and install proper voltage and
size electrical receptacle.
• Unit must be grounded properly. Failure to ground unit
properly could result in serious personal injury or
death.
• Turn off Standby switch, allow unit to cool, and unplug
unit/turn OFF Main Disconnect switch before
performing any cleaning, adjustments, or maintenance.
• DO NOT submerge or saturate with water. Unit is not
waterproof. Do not operate if unit has been submerged
or saturated with water.
• Unit is not weatherproof. ocate unit indoors where
ambient air temperature is a minimum of 70°F (21°C).
• Do not steam clean or use excessive water on unit.
• This unit is not “jet-proof” construction. Do not use jet-
clean spray to clean this unit.
• Do not clean unit when it is energized or hot.
• Do not clean unit with metal scouring pads. Metal
pieces can break off pad and touch electrical
components, creating risk of electric shock.
• Do not pull unit by power cord.
• Keep power cord away from heated surfaces.
• Do not allow power cord to hang over edge of counter.
• Discontinue use if power cord is frayed or worn.
• Do not attempt to repair or replace a damaged power
cord. Cord must be replaced by an Authorized Ovention
Service Agent or a person with similar qualifications.
• This unit must be serviced by qualified personnel only.
Service by unqualified personnel may lead to electric
shock or burn.
• Use only Genuine Ovention Replacement Parts when
service is required. Failure to use Genuine Ovention
Replacement Parts will void all warranties and may
subject operators of the equipment to hazardous
electrical voltage, resulting in electrical shock or burn.
Genuine Ovention Replacement Parts are specified to
operate safely in the environments in which they are
used. Some aftermarket or generic replacement parts
do not have the characteristics that will allow them to
operate safely in Ovention equipment.
FIRE HAZARD:
• Do not install unit on or around combustible surfaces.
Discoloration or combustion could occur. Unit must be
installed in non-combustible surroundings only.
• Do not use an extension cord. If power cord is too
short, contact a qualified electrician to determine and
install proper voltage and size electrical receptacle near
unit.
WARNING
Read the following important safety information before using this equipment to avoid
serious injury or death and to avoid damage to equipment or property.
Form No. OVSm-0116
4
IMPORTANT SAFETY INFORMATION
All Models
Ovention®Shuttle®Ovens are designed to provide unequaled
flexibility in both kitchen and front-of-the-house installations. The
variety of menu options, small footprint, low heat escape, and the
option for hood-less installation make the Shuttle Oven a single
solution alternative to multiple pieces of cooking equipment.
Each Shuttle Oven is equipped with dedicated upper and lower
heating elements and air blowers. The air blowers direct heated
air through upper and lower jet plates inside the oven chamber,
above and below the food. a conveyor belt moves product from
one side of the conveyor, through the oven chamber, to the
opposite side of the conveyor. Two cooking modes, Shuttle
Mode and Conveyor Mode, allow the oven to cook single items
with specific heat/time settings as well as multiple items
continuously like a standard conveyor oven.
Operator controls consist of two touchscreens, a Standby switch,
and a main Disconnect switch. adjustable door panels on each
side of the oven chamber can be used to customize the chamber
opening height. Two removable crumb trays, one below each side
of the conveyor, allow for easy cleanup. a USB port allows the
uploading of pre-programmed menu items, installation of software
updates, and opportunity for service diagnostics. a 6′ (1829 mm)
cord and plug set is standard.
NOTE: To prevent delay in obtaining warranty coverage,
complete online warranty registration. See the
ImPORTaNT OWNER INFORmaTION section for
details.
Touchscreens Shuttle Door
(closed position)
Shuttle Door
(open position)
USB Port
Standy Switch
Optical
Sensor
Crumb
Tray
Conveyor
End Stop
Conveyor Belt
Conveyor
End Stop
Adjustable
Door Panel
Oven Door
Optical Sensor
Left Side
of Conveyor Oven Chamber Right Side
of Conveyor
MODE DESCRIPTION
Allow a minimum clearance of 1″ (25 mm) along the sides
and rear of unit for proper ventilation. Do not block or
cover any cabinet venting.
Do not cover racks or any other part of oven with metal foil.
Airflow restriction will cause oven to overheat.
Do not lay unit on front or back side. Damage to unit could
occur.
NOTICE
Use non-abrasive cleaners and cloths only. Abrasive
cleaners and cloths could scratch finish of unit, marring its
appearance and making it susceptible to soil accumulation.
Clean unit daily to avoid malfunctions and maintain
sanitary operation.
NOTICE
model Description (model S2000 shown)
Form No. OVSm-0116 5
Model Voltage Watts Amps Phase Hertz Plug Configuration Unit Weight
S1200 208/240 5408 26 1 60 NEma 6-30P 167 lbs. (76 kg)
S1200CSa 208 4992 24 1 60 NEma 6-30P 167 lbs. (76 kg)
S1200 (HW) 208/240 6656 32 1 60 NEma 6-50P 167 lbs. (76 kg)
S2000 208/240 9152/11760 44/49 1 60 NEma 6-50P 230 lbs. (104 kg)
S2000CSa 208 8320 40 1 60 NEma 6-50P 230 lbs. (104 kg)
MODE DESIGNATION
SPECIFICATIONS
Electrical Rating Chart
S X X X X
Oven Type:
S = Shuttle
Model Number:
1200 = 12" x 12" Cavity With Catalyst
2000 = 20" x 20" Cavity With Catalyst
2000NC = 20" x 20" Cavity, No Catalyst
NOTE: Ovention Shuttle Ovens with the voltage shown as
“208/240” are designed to accept either 208 VAC or
240 VAC. The oven will adjust automatically to the input
voltage.
NOTE: The specification label is located on the left side of the
unit. See the label for the serial number and verification
of unit electrical information.
Plug Configuration
Units are equipped with an electrical cord and plug appropriate
for the electrical rating of the unit. Unit must be connected to a
dedicated circuit.
E ECTRIC SHOCK HAZARD: Plug unit into a properly
grounded electrical receptacle of the correct voltage, size,
and plug configuration. If plug and receptacle do not
match, contact a qualified electrician to determine and
install proper voltage and size electrical receptacle.
WARNING
Plug Configuration
NOTE: Receptacle not supplied by Ovention.
NEMA 6-50P
NEMA 6-30P
Temperature Range
The operating temperature range of the Shuttle Ovens is
300°–525°F (149°–274°C).
Table of contents
Other Ovention Oven manuals
Ovention
Ovention Double MiLO2-16 User manual
Ovention
Ovention Shuttle S1200 User manual
Ovention
Ovention C1400 User manual
Ovention
Ovention Matchbox M1718 Guide
Ovention
Ovention Matchbox M1313 User manual
Ovention
Ovention Matchbox M360-12 User manual
Ovention
Ovention MiLO MiLO-14 User manual
Ovention
Ovention Matchbox M1313 User manual
Ovention
Ovention Matchbox M1718 User manual
Ovention
Ovention Shuttle 1600 User manual
