Usr STANDARD RANGE SR-COE-208 User manual

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
1
USER MANUAL
ELECTRIC CONVECTION OVEN
MODEL: SR-COE-208, SR-COE-240
SR-COE-DBL-208, SR-COE-DBL-240
USR Brands, Inc.
Phone: [phone] | www.usrestaurant.com | [email protected]

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FOR YOUR SAFETY:
Do not store or use gasoline or other flammable vapors or liquids
in the vicinity of this or any other appliance.
WARNIN :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.
IMPORTANT WARNING AND SAFETY INFORMATION
Please read this manual completely before attempting to install operate or service this equipment.
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
SPECIFICATIONS
TOTAL KW
VOLTAGE
1 PHASE
3 PHASE
SR-COE-208
1OKW
208V
31 A
SR-COE-240
1OKW
240V
46 A
SR-COE-DBL-208
2OKW
208V
31A
SR-COE-DBL-240
2OKW
240V
46 A

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
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INSTALLATION INSTRUCTIONS
A. QUALIFIED PERSONNEL
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.
Qualified installation personnel are those individuals,
firms,companies or corporations which either in person
or through an agent is engaged in and responsible for:
meter, main control box or service outlet to the
electrical appliance.Qualified installation personnel
must be familiar with all precautions required and
have complied with all requirements of state and
local authorities having jurisdiction. See: National
Electrical Code, ANSI/NFPA70.
B. DELIVERY AND INSPECTION
We do everything
to insure you received your oven in good condition.
They have all been carefully inspected before they were
packaged and consigned to the carrier.
Upon delivery of your oven:
Look over the shipping container carefuIIy noting any
Exterior damage on the delivery receipt, which must
also be signed by the driver/ delivery person.
Uncrate and check for any damage, which was not
evident on the outside of the shipping container.
This is called concealed damage.If the machine is
found to be damaged, save the packaging
material and contact vender or your local dealer
of the equipment immediately.
We cannot assume liability for
Loss or damage suffered in transit. 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 of long-term user convenience
and satisfactory performance. We urge you to give
adequate thought in the placement of your oven prior
to its arrival.
The oven should be placed in an area that is free
from drafts and accessible for proper operation
and servicing.
Refer to the Oven Placement Clearances Chart
before installing the oven.
OVEN PLACEMENT CLEARANCES CHART
COMBUSTIBLE
NON-COMBUSTIBLE
Right Side
1"
0"
Left Side
1"
0"
Rear
3"
3"
Floor
8"
8"
It is also 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 the flow 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 and phase to be supplied to
the oven.
The specification plate is located behind the lower
front panel.To access the specification pIate, Ioosen
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 is supplied for connection to a 208, 240, 440
or 480 volt grounded circuit. The electric motor, oven
Iights, indicator Iights and controI circuits are
connected internally and require no secondary
powersupply.
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

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area. Standard wiring schematics are also included at
the back of this manual.
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.
E. OVEN ASSEMBLY
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).
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 crossthreading).
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.
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.
NOTE:The casters with locking brakes are best mounted
on the front side of the oven for easieraccess.
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.
Double Sections
Secure the short legs to the bottom of the lower
section as described in previous section.
Casters are installed by the method described
for single section ovens in the previous section.
Place upper section on top of lower section and
align all edges of the ovens.
Locate securing clips and align with holes on
rear frames of oven section, install three screws
each as provided and tighten.
At the rear of the oven, install the flue
connector by sliding it up through the flue vent
opening in the top of the oven and over the
upper flue vent. Push it flush with the back of
the oven then slide it down over the lower flue
vent. Attach with screws provided.
Install flue guard or draft hood adapter and draft
hood and draft hood collar to upper section.
F. ADJUSTMENTS ASSOCIATED WITH
INSTALLATION
Each oven section and all its component parts have
been tested thoroughly and inspected before the oven
was shipped from the factory.However,it is
sometimes necessary to further 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 are not limited to:
Adjustments and recalibration of the thermostat
Adjustment to the doors.
Leveling.
Tightening of fasteners.
WARNIN No installation should be
considered complete without proper inspection
and, if necessary, any adjustments by qualified
service or installation personnel.

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
5
OPERATING INSTRUCTIONS
The information in this section is intended for the use THE COE SERIES OF CONVECTION
of qualified operating personnel. Qualified Operating OVENS
Personnel are those individuals who have carefully
read the information contained in this manual, are WARNNING!
familiar with the function of the oven and/or have had Do not attempt to operate oven during a power failure.
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 speed,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 operation 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 rapidly 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 does not control the oven.
4. Power on Light
5. Heat-On indicator
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
will 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 Iight, 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.
FAN
FDWER
HMT
LIGHT
POWER

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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 with the heating elements.
When the COOKTIMER reaches “zero”, the alarm
will sound.
To cancel the alarm, turn the COOK TIMER dial
to the OFF position.

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B. GENERAL GUIDELINES FOR OPERATION
These guidelines are to assist you in obtaining the best
performance from your oven:
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 oven or
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.
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 in about 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.
The oven will hold up to thirteen 18" x 26" (457mm
x660mm)sheetpans.Your product and pan height
will determine how many racks can be loaded.
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.
To minimize the shrinkage of roasted meats, place
the meat directly on the racks and place a sheet
panonehalffullofwaterinthebottomrackposition.
The water will keep the oven compartment more
humid and the meat juices will evaporate less.
Maintain equal loads when cooking more than one
pan of product at a time. You may wishto 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.
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.
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.
For longer bulb life, do not leave the oven lights
on when not viewing the product.
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 with the function of the oven and/or have had
experience with operating the equipment described.
We recommend following these instructions to insure
Optimum performance,Iong life and trouble-free service
from your oven.
6/13 Electric Convection Ovens
Convection cooking has been around from the1960s.Its
Advantages are weII 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 at alower 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.
WARNIN The COE Convection Ovens
rely on electricity for powering the ignition
system and the fan. Do not attempt to operate
during a power failure.

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C. SUGGESTED TIMES & TEMPERATURES
PRODUCT
° F
° C
COOK TIME
RACKS
TEM P
TIME
BE EF
HAMBU RGER PATTIES (3.3 OZ)
400
205
8 10 MIN
13
MEAT LOAF
325
165
40 -45 MINE
4
STEAMSHIP ROUND (80 LBS QUART)
275
135
2 HOURS
2
ROLLED BEEFROAST (12 15 LBS)
275
135
2 /› HOURS
4
STANDING RIB ROAST (20 LBS RARE)
235
115
2 HOURS
2
SHELL STEAKS (10 OZ)
450
230
7 8 MIN .
6
POT PIES
400
205
30 35 MIN.
6
STU FFED PEPPERS
350
175
15 20 MIN.
4
LASAGNA
260
175
90 MIN
4
HOT DOGS
325
165
10 15 MIN
6
PORK
BAKED STU FFED PORK CHOPS
375
190
25 30 MIN
6
BACON
400
205
5 7 MIN
13
VEAL
BONED VEAL ROAST (15 LBS)
300
150
3 HRS 10 MIN
3
LAMB
LAMB CHOPS
400
205
7 8 MIN
6
POU LTRY
CHICKEN BREASTS AND THIGHS
350
175
40 MIN
6
CHICKEN BACKS AND WINGS
350
175
35 MIN
6
CHICKEN QUARTERED
350
175
30 MIN
6
TURKEY ROLL (18 LBS)
310
155
30 35 MIN
6
FIS H
FISH STICKS
335
170
16 18 MIN
13
SEAFOOD
COD, HALIBUT (FROZEN)
350
175
20 MIN
6
SHRIMP, BAKED STUFFED
400
205
6 7 MIN
6
LOBSTER, BAKED STUFFED
400
205
10 MIN
4
LOBSTER TAILS (FROZEN)
425
220
9 MIN
6
CHEESE
MACARONI & CHEESE CASSEROLE
350
175
30 MIN
6
GRILLED CHEESE SANDWICH ES
400
205
8 MIN
13
POTATOES
BAKED POTATOES
400
205
50 MIN
6
SLICED OR DICED POTATOES
325
165
10 MIN
6
FRENCH FRIES (FROZEN)
TIMES
AND TEMPSWIL
L VARYAS
TOCUT.
PIES
FROZEN BERRY PIES (22 TO 36 OZ EA)
325
165
35 MIN
6
FROZEN FRUIT PIES (24 TO 46 OZ EA)
325
165
45 50 MIN
6
FRESH APPLE PIE (20 TO 36 OZ EA)
350
175
25 30 MIN
6
PU MPKIN PIE
300
150
30 50 MIN
6
FRUIT CRISP
300
150
25 MIN
6
FRUIT COBBLER
300
150
30 MIN
6
APPLE TURNOVERS
350
175
15 MIN
6
BREADS
BREAD (32 1 LB LOAVES)
325
165
30 MIN
4
NORTH ERN CORN BREAD
325
165
25 MIN
6
SOUTHERN CORN BREAD
375
190
15 20 MIN
6
HAMBU RGER ROLLS
275
125
15 MIN
6
YEAST ROLLS
300
150
25 MIN
6
BISCUITS
400
205
6 MIN
6
ROLLS, BROWN & SERVE
350
175
15 MIN
6
CAKES
SHEET CAKE (5 LBS BATTER PER PAN)
325
165
16 18 MIN
6
COOKIES
CHOCOLATE CAKE
325
165
29 MIN
6
BROWNIES
325
165
15 MIN
6
DANIS H PASTRY
325
165
12 MIN
6
CIN NAMON BU NS
325
165
20 MIN
6
SUGAR COOKIES
275
125
15 MIN
13
CREAM PUFFS
325
165
20 25 MIN
6
CHOCOLATE CHIP COOKIES
325
165
10 MIN
13
PEANUT BUTTER COOKIES
300
150
10 MIN
13
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.

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

10
USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
MAINTENANCE INSTRUCTIONS
These maintenance instructions are for the use of C. DOOR SWITCH ADJUSTMENT
qualified service personnel only. Service by other than
qualified personnel may result in damage to the oven You may also wish to adjust the door switch. The door
and/or injury to the operator.
Qualified service personnel are those individuals, firms,
Companies or corporations which either in person or
Through an agent are engaged in and responsible for repair
Switch is located behind the combustion
compartment cover, on the right side. The door
switch is activated by a cam, which is mounted to
the door’s hinge pin with a setscrew.
or servicing of commercial food preparation equipment, 1. Open the doors fully.
Who are experienced in such work, familiar with all
precautions required,and have complied with all requirement
of state and local authorities having jurisdiction.
If you should require assistance in the selection of
a qualified service agency, please contact our
support.
3. Position the doors so they are nearly closed but
not latched.
4. To adjust the cam loosen the setscrew and rotate
the cam until you hear the switch click.
5. Tighten the setscrew in the cam. Test the door to
make certain the switch will make contact with
the doors closed.
A. ADJUSTMENTS
Quite of thermal functions,which are attributed to defects, 6. Replace the cover.
may be repaired by adjusting certain parts rather than
replacing them.
B. DOOR ADJUSTMENT
All 6/13 Series Convection Ovens (except model
option Q) have doors that are inter-connected so
they operate simultaneously by means of a chain and
turnbuckle assembly. The doors are properly adjusted
and inspected before the oven leaves the factory.
However,from time to time it maybe come necessary to
readjust the doors after usage. If you find it necessary
to adjust the doors for proper operation, the chain and
turnbuckle assembly is located behind the panel that
is over the doors. It is best to adjust turnbuckles while
the door is in an unlatched position.
NOTICE The door turnbuckles and door switch
are located in a heated zone. Care should be taken
to avoid burns.
1. Loosen the jam nut on both turnbuckles.
2. Make adjustments simultaneously to both
turnbuckles.
3. Loosening or tightening the assembly will not allow D. THERMOSTAT CALIBRATION
the doors to work properly. Ideally, you should
loosen one turnbuckle and tighten the other. Some
experimentation will indicate which direction you
will want to make your adjustments.
4. Once the doors are operatingproperly, retighten
the jam nuts so the unit will stay in adjustment.
Test the door to make certain it is in adjustment.
5. Replace cover.
Electro-Mechanical Controls Only (“Q” &
“V”). Not applicable to Ovens with Solid
State Controls.
In many convection ovens thermostats have been
the cause of more operating problems than any other
component part.Thermostats,being mechanical devices,
do sometimes fail, in which case only replacing the part
will correct the problem. However, the great majority of
2. Remove the lower cover by loosening the four
screws located inside the door opening

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11
Rotation Screw "A"
' Increase
Dial Shaft "B"
1/4
turn
Decrease
thermostat related problems could be attributed to their
being out of adjustment (calibration).A thermostat 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 SectionC.
To Check Calibration:
Turn the oven on by turning the Power Switch to
the ON position.
Open the doors and place a thermocouple in the
center of the middle oven rack. A reliable mercury-
type thermometer can be substitute difa
pyrometer 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 is needed. If this reading is
more than 10°F, proceed with calibration procedure.
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.
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.
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.
This thermostat is a direct-acting(opens on temperature
rise) device.
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
the market.The painted surfaces should be wiped
clean regularly with a MILD detergent. Moisten a cloth
and 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 with light oil.
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 with any aluminized steel
surfaces in the oven, including the blower wheel.
The blower wheel, racks and rack supports can be
removed and soaked in a solution of ammonia and
water.
Make certain that all parts are thoroughly rinsed before
returning to use.

111
USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
12
I
I I I
I I I
L1 I
L2
Terminal Block
Plug,
Ground
_
GROUND WIRES
L3
L1 & L3 (1 PHASE)
SOURCE
WIRES
CONTACTOR IDENTIFICATION
POWER SUPPLY CONNECTION
L1,L2&L3SHOWN(3PHASE)
FOR THREE
PHASE
L1
L2
L3
Contractor, SOAM
P