Bakers Pride EP-2-2828 Single Manual de usuario

For Your Safety:

Do not store or use flammable liquids or vapors in the vicinity of this

or any other appliance.

BAKERS PRIDE OVEN CO., INC

30 Pine Street

New Rochelle, NY 10801

+1(914)576-0200 Phone (800)431-2745 US&Canada

+1(914)576-0605 Fax www.bakerspride.com WebAddress

[email protected] e-mail

INSTALLATION AND OPERATING INSTRUCTIONS

COUNTERTOP MODEL

ELECTRIC PIZZA OVEN

Model: EP-2-2828

Form #U4186A 5/05

Initial heating of this oven may generate smoke or fumes and must be done in a well ventilated area.

Overexposure to smokeor fumes may cause nauseaor dizziness.

This equipment has been engineered to provide you with year round dependable service when used

according to the instructionsin this manual and standard commercial kitchen practices.

Warning:

Improper installation, adjustment, alteration, service or maintenance can

cause property damage, injury or death. Read the Installation, Operating and

Maintenance instructionsthoroughly beforeinstallingor servicing this equipment.

ANSI/NSF4

TABLE OF CONTENTS

SECTION ITEM PAGE

1 Dimensions & Specifications 3

2 Installation 4

Counter-Top Installation 4

Floor Installation 4

Optional Open Base Feature 5

Double Stacked Ovens 6

3 Electrical Connections 6

4 Explanation Of Controls 7

5 Usage Recommendations 8

6 Troubleshooting 8

7 Cleaning 9

Exterior Cleaning 9

Interior Cleaning 9

8 Maintenance 9

Replacement Parts 9

Wiring Diagrams 9

9 Parts Lists & Exploded Views 10

10 Wiring Diagrams 13

11 Warranty 16

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this manual for the life of the equipment. For

Warranty Service and/or Parts, this information is required.

ModelNumber Serial Number DatePurchased

Periodic inspections by your dealer or a qualified service agent is recommended. When corresponding

with the factory or your service agent regarding service problems or replacement parts, be sure to refer to

the oven by the correct model number (including the prefixand suffix letters and numbers and the warranty

serial number. The rating plate affixed to the oven containsthis information.

1. DIMENSIONS & SPECIFICATIONS

28”

(711mm)

5.25” (133mm)

42”

(1067mm)

2.5” (64mm)

33.25”

(845mm)

29”

(737mm)

NOTE:

Each oven requires its own supply connection to mains.

Ovens are shipped individually.

28

(711mm)

28

(711mm)

208-1 44 9.5 44

208-3 25 9.5 30/31/32

230-1 39 9.5 39

240-1 38 9.5 38

240-3 22 9.5 22/23/23

400-3 13 9.5 13/12/13

Volts Amperes kW Nominal Amperes

Single 28 5.25 28 42 29 33 458 23.26

Double 42 58 33 916 46.50

Interior Dimensions Exterior Dimensions Weight Size

2. INSTALLATION

It is the responsibility of the purchaser to insure the oven is properly installed in a manner that meets all

applicable codes. In the absence of local codes refer to applicable national codes. In the case of any

discrepancy between this document and any local codes it is recommended you consult your local

inspector.

Users are cautioned that maintenance and repairs shall be performed by authorized service agents or

licensed professionals. Bakers Pride will have no obligation with respect to products that are not properly

installed,adjusted, operated or maintained.

LEG WITH FOOT INSERT (4)

LEG WITH CASTER PLATE (4)

CASTER WITHOUT LOCK (2)

MOUNT IN REAR

CASTER WITH LOCK (2)

MOUNT IN FRONT

BULLET FOOT INSERT (4)

4 inch COUNTER TOP LEG (4)

FLAT WASHER (16)

LOCK WASHER (16)

BOLT (16)

FLAT WASHER (12)

BOLT (12)

Counter-top Installation

The oven may be installed

directly on a counter or stand

manufactured of non-

flammable materials. The

oven must be installed on a

surface that is at least as

large as the outer

dimensions of the oven. The

oven must be installed with

adequate clearance to

combustible and non-

combustible walls. If legs are

not used the oven must be

sealed to the countertop with

anNSFapprovedsealant.

Minimum operating

clearances to combustible

surfaces is 1 inch [25 mm]. It

is recommended the oven be

at least 1 inch from any

adjacent cooking appliance.

Each oven shall be installed with respect to building construction and other equipment to permit access to

theoven. Such clearance may be necessary for servicing and cleaning.

Bakers Pride recommends the mounting surface for a single oven be approximately 26 inches [660 mm]

from the floor so the oven decksare at a convenient working height.

1. Turn the oven over onto its left sideso you can easily reach the bolt mounting locations in thebase.

2. Using the four corner most holes in the bottom of the oven insert and tighten the four counter top

legs.

3. Carefully turn the oven upright. Insure the two legs that touch the floor first when you raise the oven

areblockedso they do not slip away.

1. At the floor end of each leg install the bullet foot insert or caster as required.

NOTE:

CounterTop Legs

FloorInstallation

Refer to illustration for all three legconfigurations.

A. Counter Top - Short Legs - 4

B. Floor Model - 30

C. Floor/Double Stack - 16

Upper Support Bracket (2)

Rack Guide (2)

Bottom Shelf

The fit of the insert to the leg is intended to be snug, you should expect to tap them lightly in place

with a mallet or rubber hammer. Using your fingers screw the ends of the bullet feet into the leg

clockwise until they are at theirshortest length.

Casters mount to the bottom of the caster plate with four each: 3/8-16 bolts inserted into a split ring

lockwasherand flat washer.

2. Turn the oven over onto its left side so you can easily reach the boltmounting locations in the base.

3. The three holes in the top of each legwill match the bolt locations at eachcorner of the oven base.

4. You will need three 3/8-16 hex head bolts and three 3/8 flat washers to mount each leg. Align the

leg to one of the matching bolt holes on the base and insert a bolt and washer. Install the other bolts

and finger tighten into place before using a wrench to fully tighten them all.

5. Be sure to tighten all bolts for each leg. When installing casters, make sure the two casters with

brakes are installed at the front of the oven.

6. Carefully stand up the oven. Insure the two legs/casters that touch the floor first when you raise the

ovenare blocked and chocked so theydonotslipaway.

Optional Open Base Feature:

1. Install bottom shelf and rack guide brackets when installing legs - while oven is on its side.

Refer to leg instructionsin Installation/ Manual.

2. Attach tworack support brackets to base of oven with three screws each bracket.

3. Install two legs to lower (left) side of oven.Align and attach bottom shelf to these legs with a bolt and

locking nut - One each in the frontand back.

4. Attachlast two legs.

5. Attach bottomshelf to remaining two legs with two bolts and locking nuts - One each in the front and

back.

6. When the oven is stood up, before moving it to its final location, install four remaining bolts and

locking nuts to the legs -Two on left side, two on right side.Tighten all.

7. Install two rack guides. Align the bottom pegs to holes in the bottom shelf. Align top hooks to cut-

outs in uppersupport bracket. Lowerinto position.

8. Align oven racks (order separately) to the shelf heights desired and slide into place.

Operation

3. ELECTRICAL CONNECTIONS

1 Installation must be performed by a licensed electrician.

2 A separate electrical connection to the mains must be provided for each oven.

3 An all pole disconnect must be provided by the installer.

4 Connection to the electrical service must be grounded in accordance with local codes. In the

absence of local codes refer to the National Electric Code,ANSI/NFPA 70 or the Canadian Electric

Code,CSAC22.2as applicable.

5 Only bare copper conductors with a minimum insulation temperature rating of 90ºC to be used.

6 The installer must supply a properly sized strain relief bushing for the mains connection that meets

all codes.

7 Theovenshall be installedusing flexible conduit.

8 The restraint cord must be securely attached to the rear of the oven and to the building structure to

prevent transmittingunnecessary stress to theflexible conduit.

A wiring diagram is affixed to the inner side cover of the oven and included in the rear of this booklet.

The input connection is accessed be removing the right side cover. Field connections are located at the

lower rear corner of the controlcompartment.

WARNING:

Risk of electrical shock. Appliance must be secured to building structure.

Double Stacked

Ovens

Your EP-2-2828 may be

stacked two ovens on top of

one another. In order to

insure the ovens to not slide

or separate, there is a

stacking bracket kit required

for installation at the rear of

the ovens. Two brackets

are installed, one at each

end of the oven securing the

upper oven to the bottom

oven. Refer to the adjacent

illustration.

STACKING

#10 SHEET METAL

SCREW (8)

C5057X BRACKET (2)

Caution:

Disconnect all ovens from electrical supply before servicing.

HOOK UP

4. EXPLAINATION OF CONTROLS

The oven has a main power switch at the bottom

portion of the control panel. This switch must be

on for the oven to operate. When switched to the

ON position the lamps in each cavity light.

Each cavity has separate temperature controls.

The thermostat dial may be adjusted from 200°F

(

Each cavity has top and bottom infinite control

switches. Turning the dial of the infinite control to

0 will turn off the heat for that portion of the oven

cavity. The proportion of heat decreases as the

dial is adjusted from a maximum of 10 to a

minimum of 1.

By changing the adjustment of the infinite control

switches an operator can vary the heat in the

cavity for more or less top heat, more or less

bottom heat or equal heat topand bottom.

100ºC) to 700°F (370ºC).

CONTROL PANEL

5. USAGE RECOMMENDATIONS

1. Pre-heatthe oven thoroughlybeforeuse. Allow one hour and fifteenminutes for pre-heat.

2. Pre-heat ovens @ 75°F (24°C) desired cook/bake temperature.

3. Do not move baking locationin the middle of a bake, but spinningis okay.

4. Keep decks clean of flour, cheese, etc using a deck/scraperbrush.

5. Duringidle periods, reduce heatby75°F(24°C).

6. Minimize water contentof products for faster cook/baketimes.

7. For larger & thick products, reduce temperature & increasebake/cook time.

8. Cooking times and temperatures will vary depending upon such factors as size of the load,

temperature, mixture of products (particularly moisture)and density of products.

9. Keep a record of the times, temperature and load sizes you establish for various products.

Once you have determined these, they will be similar for succeeding loads.

10. When practical, start cooking the lowest temperature product first and gradually work up to the

highertemperatures.

11. When loading the oven,work as quickly as possible to preventloss of heat.

12. Oven will continue to heat even though the timer goes off. Product should be removed from the

oven as soon as possibleto avoid overcooking.

13. When baking, weigh or measurethe product in each pan to assure even cooking.

14. Only bread and pizzamay be placed directly on a stonebaking hearth.

BELOW

6. Trouble Shooting

There are no user serviceable components under the covers. Contact your service agent.

No power on - lights do not

come on, oven does not heat-up

No cavity heat - oven lights

come on, elements do not heat up

Uneven heat

Oven won't reach temperature

No power to oven - check supply voltage

Circuit breaker tripped - reset and check oven for fault condition

High temperature thermostat tripped - reset and check oven for

fault condition

Circuit breaker tripped - reset and check oven for fault condition

Thermostat faulty - replace

Contactor faulty - replace

Bad element - replace

Infinite control thermostat faulty - replace

Bad element - replace

Thermostat faulty - replace

PROBLEM CAUSE TO INVESTIGATE

Each cavity has a timer that may be used when cooking product. The timer DOES NOT control the oven.

To set a cook time turn the dial clock wise to the desired setting. The timer will count down until the time

expires. A buzzer will sound continuously until the dial is turned to the OFF position slightly to the left of

0.

7. CLEANING

When the oven is new, operate it for at least one hour at a setting of at least 500°F (250ºC). Due to normal

manufacturing processes, a small amount of steam and/or smoke will exit the oven from moisture and oils

on the oven components. Shut off and allow the oven to cool.

After cooling wipe down the interior of the oven with a clean damp cloth. Brushing of the baking hearth is

recommended.

It is recommended that a regular cleaning schedule be maintained to keep your oven operating and looking

its best. Spills should be cleaned immediately.

The oven should always be allowed to cool sufficiently before cleaning. Exterior surfaces should be wiped

with a soft cloth and mild detergent. Stubborn stains may be cleaned with a light weight, non-metallic

cleaning pad. Apply only light pressure and rub in the direction of the surfacegrain.

The control panel surface is easily cleaned with a soft cloth and mild detergent. Do not use abrasives,

solvent cleaners or metallic scouring pads on the control panel. They may scratch or damage the label

surface.

Internal metallic surfaces should be allowed to cool before cleaning. Wipe interior surfaces with a wet cloth

or light weight scouring pad.

Food particles or spills that accumulate on the baking hearth may be brushed off with a normal oven brush.

Stubborn spills shouldbe heated to a maximumtemperature for approximatelyone hour to burn the spill so

it will crumble and easilybrush out afterwards.

Do not use oven cleaners, caustic solutions or mechanical means that may damage the interior of your

oven.

ExteriorCleaning

Never spray steam or water directly onto or into the oven. This could adversely affect the ceramic

cookinghearth and/or electricalcomponents.

InteriorCleaning

Caution:

Disconnect all ovens from electrical supply before servicing.

8. MAINTENANCE

Users are cautioned that maintenance and adjustments should only be performed by authorized service

agents using Baker's Pride replacementparts.

Minor periodic maintenanceto your oven should provide many yearsof useful service to you. Any time the

unit is serviced it is recommended all components be checked and their performance verified. At least

once each year your oven should be inspected by a qualified service provider to insure your oven is

operating at its peak performance.

Enclosed in this booklet are diagrams of likely replacement parts that may be required for normal

maintenance. Specifications are subject to change without notice. Be sure to verify the current

specification with yourqualified service provideror Bakers Pride before orderingreplacement parts.

The current wiring diagram at the date of your oven's manufacture was affixed to the unit for reference.

Copies of the proper wiring diagrams effective on the date this booklet is printed are enclosed.

Specifications are subject to change without notice. If there is any uncertainty or discrepancy between the

wiring diagram and youroven refer to Bakers PrideTechnical Service for clarification.

ReplacementParts

WiringDiagrams

9. PARTS LISTS & EXPLODED VIEWS EP-2-2828

FIGURE 2 DOORS

FIGURE 3 CONTROL PANEL

C5029X

C5058X

U1382X

U1395X

U1383X

M1367X

M1368X

S1306X

M1481X

M1352X

M1382X

M1384X

S1311S

Control Panel w/o Timer

Control Panel w/Timer

Overlay - No Timer

Overlay - 15 Minute Timer

Overlay - 60 Minute Timer

Infinite Switch - 208V

Infinite Switch - 230V & 240V

Knob

Thermostat

Switch

Timer - 60 Minute

Timer - 15 Minute

Knob

Apr 04

Sep 04

Apr 04

Sep 04

Apr 04

Sep 04

FIGURE 1 MAIN BODY

9U1043A Name Plate 1Apr 04

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