Operator’s Manual · • The standard model is the axial “V” spit, used for spitting chicken...

Part No. CR-OPM REV. A 06/01

Operator’s Manual Use and Care Instructions

Gas Convection Rotisserie and Holding Oven

1333 East 179th StreetCleveland, Ohio 44110Phone: (216) 481-4900

Fax: (216) 481 3782

Models: CR32, CR32-DD, CR32-FP, CR32-FFP CR28, CR28-DD, CR28-FP, CR28-FFP (CR32 Shown)

FOR THE USER

IMPORTANTIT IS IMPORTANT, TO POST INSTRUCTIONS, WHICH ARE TO BEFOLLOWED IN THE EVENT THE USER SMELLS GAS. THESEINSTRUCTIONS SHOULD BE LOCATED IN A PROMINENT LOCATION, ANDBE FULLY UNDERSTOOD BY ALL USERS OF THIS EQUIPMENT. THISINFORMATION SHOULD BE OBTAINED FROM YOUR LOCAL GASSUPPLIER.

ALL SERVICE MUST BE PERFORMED BY A QUALIFIED CLEVELANDRANGE AUTHORIZED TECHNICIAN.

Each oven is equipped with a 120V/15A-power cord, with a three-prong (grounding) plug forprotection against shock hazard. It should be plugged directly into a properly grounded three-prong receptacle. Do not cut off or remove the grounding prong from the plug.

Clearances specified for the oven on the rating label are required for the proper cooling,ventilation, and combustion air supply. Make sure nothing obstructs the flow of combustion andventilation air. Depending on the number of units being installed, make sure there is enoughclearance between each unit, and from walls to the sides and to the rear.

In the event of a power failure, no attempt should be made to operate the appliance during thepower failure.

If the appliance is mounted on a moveable stand or warmer, and if it is moved for cleaning orservice, make sure the restraint is reconnected after the appliance has been returned to itsinstalled position.

RETAIN THIS MANUAL FOR YOUR REFERENCE

FOR YOUR SAFETYDo not store or use gasolineor other flammable vapors orliquids in the vicinity of this orany other appliance.

WARNING:Improper installation, adjustment,alterations, service or maintenance cancause property damage, injury or death.Read the installation, operating andmaintenance instructions thoroughlybefore installing or servicing thisequipment.WARNING

Disconnect power before servicing

Operator’s Manual

1 Cleveland Range, Inc.

More SAFETYInformation

Lighting and Shutdown

DO NOT TRY TO LIGHT THE BURNERS WITH AFLAME.

THE BURNERS ARE SELF-IGNITING.

Lighting InstructionsThe following START-UP SUMMARY is for quickreference ONLY. For safe operation and use ofthis equipment, the operator should comply with allsafety instructions and operating instructions in thismanual. The oven and fireplace (if equipped) hasan electronic ignition system which automaticallyignites the burner, senses the flame and controlsthe gas flow. This provides precise burner control,safety ignition, and shutdown.

1. Turn ON the POWER switch• The controller will display “SYSTEM INIT”• The controller will then display “PREHEAT”

XXX°F” and the blower will start• The oven burner will attempt to light.• If no ignition occurs the system will

automatically lock out and a buzzer willsound

2. The controller may be reset manually byturning the POWER switch to the OFF positionfor 5 minutes then back to ON.

3. The fireplace (if equipped) will light only after acooking program has been started.

Shutdown InstructionsTurn the POWER switch to the OFF position. Theoven burner and fireplace burner (if equipped) willbe immediately extinguished.

OPERATOR’S MANUALROTISSERIE OVEN

CONTENTS:

Safety Precautions………..……………… 1Features…………………………………… 2Daily Startup… …………………………… 4Oven Loading……………………………… 5Cooking……………………….……………. 6Co-Cook……………………….…………… 6Holding…………..…………………………. 7Unloading………………………………….. 7Ensure Uniform Cooking……….………… 8Problem Messages / Alarm……..……….. 8Daily Cleaning/Maintenance…………….. 9

Programming, Troubleshooting &Technical Information

Control Panel…………………………….… 11Programmer’s Worksheet………………… 13Programming Tips & Techniques………… 14Menu Item Programming…….……………. 15Co-Cook Programming………………….… 17System Programming……………………... 18Troubleshooting……………………..…...… 19Error Messages……………………….……. 20

WARNING:DEATH, INJURY OR EQUIPMENT DAMAGEmay result from an improperly adjusted gascontrol and ignition system. Do not alter anyadjustments on this oven’s electronic control orgas valve. If adjustment is required, contact anauthorized service center. Cleveland Range isin no way responsible for the operation or safetyof this equipment if the controller, valve, origniter probe are adjusted by anyone other thana Cleveland Range authorized service agent.

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Rotisserie Oven 2

The Cleveland Range rotisserie oven is a highcapacity, gas fired oven, ideal for producingperfectly cooked, delicious, and appealing meatsand other foods.

The oven combines several cooking andprocessing techniques, including:• Temperature-controlled oven cooking• Variable speed Rotisserie spit cooking• Convection oven cooking• Infra-red browning• Moisture control venting

Other performance features:• Heavy-duty rotating spit system, with:

− Choice of removable spits− Optional load handling tools− Spit transport cart

• High capacity, water-filled drip pan• Easy-cleaning surfaces inside and out• Large viewing window and lighted interior• 2 door option for easy loading and

unloading• Gas fireplace option, either in

the operator’s door or in backof unit to provide theappearance of cooking over anopen flame

Oven Controller – The oven isequipped with a programmablecooking controller that can hold upto 16 cooking programs, with up to 3stages in each program, plus hold/warm.This allows you to specify the exact cooking timesand temperatures you desire to prepare any food.Once set up, these programs will produce perfectlyrepeatable results every time.

Other controller features:• Precise temperature control• Alphanumeric status display• Programmable rotating speeds• Load-adaptive temperature control

As the operator, you should not need to programthe oven controller. The program should be set upby the chief cook or chef.

Menu Item Buttons – There are 16 Menu Itembuttons that start cooking programs. Details aboutthe menu item buttons, cooking programparameters, and programming procedures areprovided later in this manual.

Rotisserie and Spits – Up to 7 or 8 spits canbe installed into the rotisserie oven (depending onmodel). If fewer are used, they should be installedso they are balanced around the drum.

A few spits are available for different loads:• The standard model is the axial “V” spit, used for

spitting chicken and similar items. Chickenshould be trussed with string to keep it secure.There are two versions of the “V” spit, a long ”V”for bigger chicken and a short “V” for smallerchicken.

• Another useful spit is the “basket”. This isused for roasting product which cannot beeasily secured to an axial spit, such as turkeybreasts, hams, spareribs, etc.

FEATURES OF THE ROTISSERIE OVEN

DRUMAND SPITS WATER-

FILLEDDRIP PAN

ROTISSERIEADVANCEBUTTON

CONVECTIONFANS

OVENCONTROLLER

POWERSWITCH

VENT

GASBURNER

AXIAL“V” SPIT

BASKET SPIT

Operator’s Manual


More: Rotisserie Operating Features

Infrared Gas Burner – The burner providesheat for both convection cooking and infraredbrowning. The controller can power the burner at“high heat” (60,000 BTUH) or “low heat” (48,000BTUH), accommodating different load sizes andbrowning needs.

Oven Vent – There is a vent located in the topcenter of the oven. This vent is operated by thecontroller and can be programmed within eachcooking stage to 1) open and close to regulate thetemperature, or 2) to remain closed, while theburner is turned on and off to regulate thetemperature.

NOTE: National Codes Require That aVentilating Hood Must be Installed – Thegas burner produces combustion gases whichmust be vented to the outside. The entire ovenmust be placed under the ventilating hood.

Be sure to turn on the powered ventilating hoodevery time before you start the oven.

Convection Fans – There are 2 circulatingfans located inside the top of the oven. The fanscontinuously circulate the hot air in the oven inevery cooking stage. The fans are pulsed duringthe hold/warm stage to eliminate any drying factor.

Convection cooking produces an even, consistentheat in the entire oven cavity and speeds up theroasting process over a conventional oven.

Rotisserie Advance Button – This featureallows you to manually activate (“jog”) therotisserie motor while the oven door is open.Jogging brings to the front of the oven eachrotisserie spit position for easy loading orunloading.

Gas Fireplace (if equipped) – This featureprovides the appearance of cooking over an openflame. A fireplace switch allows it to be turned offor operate automatically. In the automatic mode,the fireplace turns on whenever one of the 16cooking programs is operating. If the fireplace onlyis desired for ambience, item 16 is pre-programmed to operate the fireplace without themain burner.

Preheat Mode – When you first turn on theoven, the controller ignites the burners to bring theoven to its pre-programmed PREHEATtemperature of 300°F. (The Preheat temperaturecan be changed. See System Level Programminglater in this guide.)

Ready Mode – After the Preheat mode iscomplete, the controller holds the oven in theREADY mode. In this mode the PreheatTemperature is maintained for 20 minutes inreadiness for you to load the oven with the productto be cooked.

Standby Mode – After the oven has reachedthe READY temperature, the controller waits foryou to load the spits and press the desired MenuItem button. If no button is pressed for 20 minutes,the controller enters the STANDBY mode, in whichthe oven temperature is “setback” for energysavings, and held there until you are ready toagain preheat the oven. The pre-programmedStandby temperature is 200°F (the Standbytemperature can be changed. See System LevelProgramming later in this guide). Touching anybutton takes the unit out of Standby mode andback into Preheat mode.

Cooking Mode - After preheating and loading,a cooking cycle is started by pressing the desiredMenu Item button. The button light will flash duringcooking. At the cycle’s end, an alarm will soundand the controller will enter the Hold/Warm mode.

Hold/Warm Mode – After the cooking cycleends, the oven automatically goes into theHold/Warm Mode. Typically the hold temperatureis 175°F (but you can program a different holdtemperature at the system level). The rotisseriespeed is reduced to 1 rpm. The alphanumericdisplay shows the total time the product has beenholding and continues counting up. After 2 hours,the alarm tone sounds, indicating the product canno longer be held warm safely.

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Rotisserie Oven 4

1. Prepare OvenEach day, before starting up the oven, prepare itfor the day’s cooking.

The oven must be clean before starting. (It shouldbe cleaned at the end of each day, per proceduresgiven later in this guide.) Make sure the ovenwindow is clean – use a mild detergent or anapproved glass cleaner. (Also, make sure thefireplace glass is clean in fireplace models – userazor blade scraper supplied.)

If not done the previous night, before starting theoven, we recommend you spray all interiorstainless steel surfaces, including inside of therotisserie drums, jet plate, and convection fans,with Jef-Guard or another oven coating: this willmake cleaning the oven much easier at the end ofthe day. DO NOT SPRAY BURNER SURFACE.

In single-door models, a hanging metal burnershield is installed inside the oven for use during

2. Fill Drip Pan with WaterThere is a drip pan at the bottom of the oven. Thewater in this pan has two functions: 1) it helps keepoven moisture at a constant level, and 2) it catchesfood drippings, keeping them from burning onto thebottom surface of the oven.

The pan must be drained at the end of everycooking day and refilled at the beginning of the

3. Preheat OvenMake sure the door is closed, then turn the ovenpower ON. The oven controller first displays“SYSTEM INIT,” which indicates the cookingcontroller is functioning properly. If burner doesnot light, a buzzer will sound. Reset controller byturning power switch OFF for 5 minutes and thenback ON.

The controller will then display “PREHEAT”“XXX°F.” This message indicates that the Preheatmode has started. The current oven temperature

4. Ready ModeWhen the oven has reached the programmedPreheat temperature, the alarm tone will sound for5 seconds and then go off. The display will show“READY” and approximately “300°F” (or anothertemperature if programmed differently).

spraying. This must be lifted to cover the burnerwhile the interior of the oven is sprayed with theprotective coating. Make sure this shield is usedevery time the oven interior is coated. (Two-doormodels are supplied with a loose shield for thissame purpose.)

Inspect the oven to make sure all interior parts arein good working order and in place. Make surethe “jet plate” (which guides the convection air)is NOT hanging down but is in its normalposition. (See the drawing in Operator’s DailyCleaning/Maintenance section of this manual.)

Make sure the oven is located the minimumrequired distance from other equipment andwalls. There must be a minimum clearance of 3inches on each side and 3 inches at the back.(Two door models require 36 inches rearclearance, except for hearth installations, whereback of unit may be in contact with non-combustible hearth wall opening.)

next cooking day. (Refer to DailyCleaning/Maintenance later in this guide forcleaning instructions.)

The drip pan holds 3 gallons of water. Use freshwater at the beginning of each day. Before fillingthe pan, make sure the drain valve located belowthe oven is closed.

is also displayed (which, if the oven has been idlefor some time, will be room temperature).

In the Preheat mode, the burner will fire at highheat, the convection fans will be on, the rotor willturn, and the oven light will be off. If unit has afireplace, the fireplace will be off.

As the oven burner continues firing, thetemperature readout on the control panel willsteadily rise.

The oven is now ready to be loaded. Refer to theloading instructions on the next page for loadingdetails.

Daily Startup Procedure – perform every day before using the oven.

Do not load any food into the oven unless it has been cleaned,inspected, filled with water and PREHEATED.

Operator’s Manual


Spit Selection and PreparationSelect the proper spit for the food you will becooking. There are a few spits availablefrom Cleveland Range for this. Some meats,like chicken, need to be trussed with stringbefore spitting. Others, like turkey breasts,ham, and ribs should be secured in the non-skewerable product basket spits. Prepareenough spits at one time for your entire dailyrequirements. Be sure to follow safe foodhandling and storage practices. Spithandling tools, counter top skewer holder,and a transport cart are available tomake your preparation and handlingeasier.

Standby Mode (Idle)If you don’t load the oven and start a cookingprogram within 20 minutes after READY modebegins, the controller will put the oven into theStandby mode. The oven displays “STANDBY”and the temperature is set back to 200°F (oranother temperature if programmed differently).

The oven will remain in standby until you eitherturn the oven off or press any button except for theProg buttons. Once a button is pressed, the ovenwill go into PREHEAT mode and then READYmode after it reaches 300°F.

Oven Loading Procedure

NOTE: Make sure all food, spits, and spit-loadingimplements are ready, so you can workquickly. If you leave the oven open too long,the oven may cool off too much, causing theproduct to be under-cooked.

1. When the oven is preheated, and the controllerdisplay reads “Ready,” using disposablegloves, bring the scheduled load over to theoven. Check to make sure all product isevenly spaced and secure on the spits.

2. Open the door leaving ample space to accessthe interior of the oven. On fireplace door units,flip up the burner cover so that foreign matterdoesn’t enter and clog the burner ports. Placethe rod end of the spit into the round holelocated in the left drum up to the ¾-inchwasher on the spit.

3. Line up the hex side of the spit with the hexdrive socket located in the right side drum.When sliding the hex into the socket, a slightrotating motion may be necessary for the hexto slide into the hole. Once it slides in all theway, the left side of the spit rod will rest on thesmaller diameter rod.

Note: Always balance the oven load aroundthe rotisserie wheels. When loading 4 spits orbaskets, skip a position in between each spit.When unloading, remove every other one.

4. Press the Rotisserie Advance (Jog) Button torotate the rotor until the next slots to load arecentered in the opening.

5. When done, flip down the burner cover onfireplace door units. Close the door firmly andwipe the oven handle, jog button, and burnercover with a sanitized towel.

Before loading the oven….1. Be sure the oven is PREHEATED.2. Have all spits loaded with product and secured.

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Rotisserie Oven 6

Cooking ProcedureStart the Cooking ProgramPress the Menu Item key on the control panel thatcorresponds to the type and amount of food you arecooking. This will begin the countdown from the totalcooking time. Notice the red light for the activecooking program will flash continuously. On fireplaceunits, if you want the fireplace ON, push the fireplaceswitch to Auto. If you want the interior light ON, pushthe light switch to Auto.

During the Cooking Program1. When the cook program starts, the oven

automatically calculates and displays the totalcook time (of all stages). It then counts down toshow the total time remaining in the cookingprogram.

2. You can open the door at any time duringcooking. When the door is opened, the burner,the convection fans, the rotor, the lights, timing,and fireplace (if equipped) will stop automatically.This allows you to check the product temperatureor to correct a problem.

3. TO CANCEL a cooking program, push the menuitem key that is flashing and hold it for 5 seconds.This will cancel the program.

At the End of the Cooking ProgramThe controller will count the cooking time down to“zero”. It will then sound the Audible Tone for 5

Co-Cook ProcedureCo-Cook is a secondary cooking-time that can beprogrammed for buttons 1 through 13 (see SystemLevel Programming). Any or all of these keys canbe programmed to any desired time duration, forexample 45 minutes for one key and 1 hour and 10minutes for another.

To use co-cook, once you have started yourprimary cook cycle, you can press a second buttonto start a second timing cycle for cooking a secondproduct that has been loaded into the oven.

Only the time can be programmed for co-cook. Allother parameters – temperature, speed, fan, etc. –are controlled according to the primary cookprogram parameters.

The rotisserie oven’s Co-Cook feature allows you tocook two different products in the oven at the sametime.

You can load both products at the same time, or loadthe second item later. The one restriction is that theco-cook time for the second item must be shorter

seconds and show the message “DONE” on thedisplay.If within 5 seconds, you don’t open the door to beginunloading, the controller will automatically enter theHOLD mode.To silence the Audible Tone, you can open thedoor, or you can press the Menu Item button that isflashing.

Adding Additional Cook Time1. Add Cooking Time – You may check the internal

temperature of the product using a meatthermometer. If the product has not reached thedesired temperature, add 5 or 10 minutes morecooking time by pressing key 14 or 15.

2. After Added Cooking is Complete – The AudibleTone will sound and the controller willautomatically start the HOLD Mode.

In Case of Power Failure1. If power is restored within 5 minutes, the

controller will continue the cooking cycle where itleft off.

2. If power is off longer than 5 minutes, thecontroller will return to Preheat/Ready Modewhen power is restored. Follow your establishedrestaurant procedures to either restart cooking ordiscard product depending on the length of thepower outage.

than the total cook time remaining for the first item.

To use Co-Cook, press the first menu item key tostart the first time clock. The display will show thetotal time remaining for the first item. Then,whenever the second item has been loaded, pressthe second menu item key that corresponds to theamount of time you want. The light of the co-cookmenu item will flash at a faster rate than the primaryitem.

After pressing the second menu item key, the displaywill show the total cook time for the second item, andwill begin counting down. (The clock for the first itemcontinues counting down, but this occurs in thebackground and is not visible in the display.)

To cancel co-cook, press the menu item button for 2to 3 seconds, until the light turns off.

When the co-cook time reaches zero, the AudibleTone sounds. The clock resets itself and shows thecook time remaining for the primary menu item. Thefirst item will now complete its cooking cycle. Youmust unload the second item right away to keep itfrom overcooking.

Press keys on the control panel withfingertips only. Never use sharp objects.

Operator’s Manual


Holding ProcedureOnce the product in the oven has finished cooking,the controller will sound the Audible Tone, andenter the hold mode.

1. HOLD will maintain the oven temperature at175 °F (or other programmed temperature).The rotor will turn at 1 rpm, the vent will beclosed, the lights on, and the fireplace on (ifequipped).

2. The display will count up the time spent inHOLD, which is 2 hours maximum. DuringHOLD, you may remove spits as needed forserving. (see unloading procedure)

3. After 2 hours in HOLD, the Audible Tone willagain sound. This is the time limit the productmay safely be held without serving. At thistime, remove any remaining product anddiscard.

1. Open the door leaving ample space to accessthe interior of the oven. On fireplace doorunits, flip up the burner cover so that foreignmatter doesn’t enter and clog the burner ports.

2. Take 2 sanitized spit handling tools.

3. Use the Rotisserie Advance (Jog) button tobring the desired spit around to the unloadingposition.

4. With a spit handling tool in your right hand,hook the hex lug on the inside of the ¾”washer.

5. With the other spit handling tool in your lefthand, hook into the rod end of the spit to theinside of the ¾” washer.

4. If you want to load another batch of productafter HOLD has ended, press any menu itemkey. This will cause the controller to start anew Preheat/Ready cycle. Wait for theAudible tone and the “READY” messagebefore reloading the oven.

5. If you don’t want to start another load afteremptying the oven, just close the door andallow it to automatically go into the STANDBYmode. Then, when you are ready for anotherload, press any key, except the Prog keys, tostart the Preheat/Ready cycle

6. If you are done cooking for the day, turn thePOWER switch to OFF, wait at least 15minutes for the oven to cool down, andperform the Daily Cleaning/MaintenanceProcedure.

6 Lift up the rod end with the left hand and slidethe spit to the left. This releases the hex fromthe right drum.

7. Pull out with your right hand and slide spit tothe right, releasing the rod from the left drum.

8. Place the spit on a cutting table, into a holdingcabinet, or into the warming cabinet below therotisserie (if equipped).

9. Repeat steps 3-8 for the remaining spits.

Unloading Procedure (with optional recommended spit handling tools)

SPIT HANDLING TOOL

WARNING:Oven interior and spits are extremely hot. Usecaution when unloading to avoid being burned.

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Rotisserie Oven 8

You must follow consistent preparation steps toensure that foods are always uniformly cooked.Here are some guidelines for keeping your food ata consistent quality:

1. Always PREHEAT the oven before loading thefood product.

2. Have all spits prepared with food product priorto loading oven. Don’t load food onto spits andinto the oven at the same time.

3. Have all spits at the same (chilled)temperature prior to loading.

Problem Messages / Alarm Tone

If you see an error message, write it downand refer to the “ERROR MESSAGES”section later in this guide.

After you turn on the oven, and during subsequentoperation, if the controller detects any problems, itwill show an error message. For most problems analarm tone will sound.

Some problems you will be able to correct andcontinue operation. Other problems may requirethe assistance of an Authorized Servicerepresentative.

Follow procedures in the Error Messages sectionto acknowledge the alarm and turn it off.

4. Load the oven quickly. Don’t leave the ovendoor open longer than necessary to loadproduct; excessive cool-down of the oven cancause food to be undercooked after cookingcycle is completed.

5. Use the 5-minute continue-cook button tocompensate for a cooled-down oven. The firstload of the day may need an extra 5-minutecook time.

6. When a cooking program is complete, alwayscheck the product’s internal temperature with ameat thermometer. If it’s too low, add 5 or 10minutes more cooking time by pressing key 14or 15, after canceling the primary cookprogram.

7. When smaller amounts of food product arecooked, monitor and replenish the drip panwater as needed. The water helps the ovenmaintain a more uniform temperature andmoisture level.

Do not attempt complicated repairs by yourself –call an authorized service person.

NOTE: If the controller detects a problem that goesaway after a short period of time, the message willdisappear, but the alarm will continue until youpress the appropriate button to cancel it.

How to Ensure Uniform Cooking Characteristics

Operator’s Manual


Operator’s Daily Cleaning/Maintenance

The oven must be cleaned daily to maintain goodperformance and appearance.

You will need the following items:

• A bucket of soapy water (non-chlorinatedsoap)

• A spray bottle of floor and wall cleaner• A spray bottle of food-safe sanitizer• A spray bottle of Jef-Guard (or other food-

safe coating spray)• A scrub pad• A clean cloth• A squeegee• Safety goggles• Oven cleaning gloves• Razor blade scraper (for fireplace models

only)

1. After the last cooking cycle of the day, turn thePOWER switch OFF and allow at least 15minutes for the oven to cool.

2. Drain the drip pan. Place an empty 5-gallonbucket under the drain and open the drainvalve.

3. Remove the grate(s) covering the drip pan.

4. Squeegee up the grease in the pan andremove.

5. Remove, by pulling toward you, the “jet plate”covering the fans in the top of the oven, andtake it and the grate to a dishwashing area.

6. Remove the two convection fan blades andclean them with spray cleaner and a scrub pad.

7. Spray the inside oven window(s) with floor andwall cleaner and allow to sit for 5 minutes.Wipe clean and repeat if necessary; never usescouring pads or oven cleaner.

8. Clean the fireplaceglass, if applicable, withnon-chlorinated soapand water; use razorblade scraper ifnecessary.

9. Wipe down the insidewalls of the oven withthe soapy water. Neveruse a hose or waterjet.

10. Clean all parts of the rotisserie wheels usingspray cleaner. Pull the clevis pins and slidethe drums to the center. Clean the oven wallsbehind the wheels and the backsides of thewheels.

11. Wipe out any grease from the bottom of theoven.

12. With a dry towel, wipe down all surfaces of theoven

13. Spray rotisserie wheels with the sanitizer andallow to air dry. Lift the burner protector shield,in single-door models, it is the hinged platethat hangs down at upper-rear of the oven.(Two-door models are supplied with a looseshield for this same purpose.) Taking care notto spray the burner, the ignitor or thetemperature probe, spray the entire interior ofthe oven with an oven sanitizer. Allow to air-dry.

14. Again covering the burner, spray and wipe theupper surfaces of the oven with Jef-Guard orequivalent, taking the same precautions asabove.

15. Replace the grate(s) and spray all insidesurfaces (including backside of drums) with thefood-safe oven coating, taking care not tospray the burner, the ignitor or the temperatureprobe.

16. Spray both sides of the jet plate and both fanblades with the food-safe coating and reinstall.Note that the fan blades must be installed totheir original motors; they are notinterchangeable.

17. Preheat the oven for 5 minutes to seal thefood-safe coating, and shut off the oven.

18. Examine vent hood and fireplace flue (ifequipped) for signsof sooting orblockage. Callservice if problemsare suspected.

Jet Plate

hang rear of Jet Plateon these two tabs

hang front of Jet Plateinto these corners

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Rotisserie Oven 10

Programming,Troubleshooting

& TechnicalInformation

Control Panel…………………………………….. 11Programmer’s Worksheet……………………… 13Programming Tips & Techniques……………. 14Menu Item Programming………………………. 15Co-Cook Programming……………………...… 17System Programming………………………….. 18Troubleshooting………………………………… 19Error Messages…………………………………. 20

Operator’s Manual


LOW HIGHVENT FAN

TEMP

PROGPROG

REVIEW

Rotisserie Control Panel

Control Panel – This is the interfacebetween the control system and theoperator. It consists of indicatorlights, a 2-line alphanumeric display,and 21 control buttons (keys).

Status Indicators – These lightsshow the state of four of thecontroller’s outputs. When thelight is on, the associated output isactive.

UP and RIGHT Arrow Keys –These are used duringprogramming to cycle through theavailable parameters.

TEMP Key – During any cookprogram, press this key to see theoven temperature. (During cook,the readout usually shows thecurrent stage and the total timeremaining.)

PROG Key – Use this key to startany programming operation (forexample, entering cookingprograms and setting system-levelparameters.) You will need toknow passcodes to access theprogramming function.

Menu Item Keys – These 16 keysare used primarily to start cookingprograms. Use them also tocancel cooking programs. (Somekeys, including 13, 14, 15, and 16,have special functions, describedopposite.)

Menu Item Light – This lightflashes during a cooking programto indicate which program isactive. It also flashes duringprogramming to indicate whichitem is being programmed. Duringa Co-Cook operation a secondlight flashes more rapidly toindicate that a second timing cycleis running.

Alphanumeric Display – The displayprovides many functions during ovenoperation. It displays the currentstatus of the oven, whether Preheat,Ready, cooking State, Hold orStandby. It also displays currenttemperature and time (either timeremaining during cooking, or timeaccumulating during Hold). Duringprogramming, the display showscurrent settings and availablechoices. It also displays errormessages in case there is a problemwith the unit.

Audible Alarm – In conjunction withthe Control Panel’s visual indicators,an alarm tone is sounded to attractthe operator’s attention duringnormal operation. The alarm willsound for 5 seconds when the ovenhas changed status – for example,when the oven is “Ready” or a cookprogram is finished. The alarm willalso sound for 5 seconds when thedoor is opened during cook. However,the alarm will sound and remain on forerror conditions. When thishappens, observe the display andrefer to the Error Message section inthe back of this guide. To turn off thealarm for most error conditions, justpress any button to confirm that thealarm has been received.

Special Function Keys – Keys 13,14, 15, and 16, normally Menu Itemkeys, have dual functions.Key 13 – Auto Hold: To cancelcurrent cooking cycle, press and holdthis button for at least 1 second, andthe oven will go into the Hold mode.Key 14 – Add 5: After any cookprogram goes into Hold, press this keyto add 5 minutes of cook time, (usesthe parameters of the cook program’slast stage).Key 15 – Add 10: Same as key 14,but adds 10 minutes.Key 16 – Fireplace: If unit has afireplace, this button will run thefireplace only for 8 hours.

The rotisserie oven is operated by acomputerized control system. Thesystem controls the time, temperaturecirculating fans, vent, rotor speed, andoven lamp.

Co-Cook Function – All keys except 14, 15 and 16 can be programmed (at System Level) to provide a second cookcycle while the first runs in the background. (Thus you can load and cook a second product while the first continues tocook – but there must be enough time left in the first one or you can’t start the second.) All first item cook parametersremain in effect in Co-Cook. The Co-Cook item light flashes at 3-times normal speed. The readout shows timeremaining in Co-cook until it ends. Then the alarm sounds, the light stops flashing, and the first item’s time remainingis displayed. (To cancel a C-Cook program press and hold the button for 3 seconds.)

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Rotisserie Oven 12

HOLD

After COOK ends,heat is reduced –

HOLD stage keepsproduct warm;

typically 2 hours at175° F

READY

READY holds oventemperature at or

near cookingsetpoint, ready forloading food. But,

if no menu itemkey is pressed

after 20 minutes,Standby is started

STANDBY(from Ready)

After oven goesinto Ready, if nomenu item key ispressed within 20

minutes, thenoven goes into

STANDBY (200°F) until a new key

is pressed

STANDBY(from Hold)

If menu item key is notpressed within 20minutes after Hold

ends, oven goes intoSTANDBY – if menuitem is later pressed,Preheat/Ready starts

How the Rotisserie Oven Controller Operates

Standby Standby

Stage 1 Stage 2 Stage 3

Preheat / Ready Cooking Program Standbyor PreheatHoldF

100

200

300

100

200

300

or

20 min.

Menu Item key press begins cooking program

If cookingis not started

in 20 minutes,oven goes into

STANDBY

Powering-upthe oven starts thePREHEAT process

In STANDBY or HOLD, press amenu item key to re-startPREHEAT/READY

PREHEAT

PREHEAT bringsoven temperatureto near-cookinglevel (typically

300° F)

COOK STAGES

The number of stages,hours, and temperatures

depends on how themenu item key has been

programmed

Operator’s Manual


Programmer’s Worksheet

Menu Item No.

______________name of menu item

STAGE - 1

_ _ : _ _ : _ _ Hours h h : m m : s s _ _ _° Temp

___________ Vent regulate / closed _____ RPM Speed 1, 2, or 3___________ Timer standard / flex___________ Heat high / low

STAGE - 2



STAGE - 3



HOLD

_ _ : _ _ : _ _ Hoursh h : m m : s s _ _ _° Temp

___________ Vent open / closed___________ Fan on/pulsed

Menu Item No.


STAGE - 1



STAGE - 2



STAGE - 3



HOLD



Menu Item No.


STAGE - 1



STAGE - 2



STAGE - 3



HOLD



Menu Item No.


STAGE - 1



STAGE - 2



STAGE - 3



HOLD



Operator’s Manual

Rotisserie Oven 14

TYPE OF FOOD – Meats with largebulk take longer to cook than meatswith less bulk (roasting chickensversus spare ribs, for example).

NUMBER OF SPITS – An importantfactor in setting up a cooking program.A fully loaded oven (all spits fullyloaded) takes longer to cook than alightly loaded one with the same typefood. Separate keys must beprogrammed for small and large loads.

Stage 1 is usually programmed at ahigher temperature and rotor speedthan stage 2. This brings theproduct up to cooking temperaturefaster and helps seal in juices.

TIMER – The STANDARD mode runsthe clock at normal rate. FLEX is aspecial clock mode that cancompensate for extra heatrequirements by adding cooking time.STANDARD is the default setting.

Note that during cooking, the “timereadout” on the controller panel isthe TOTAL TIME REMAININGbefore the complete program isfinished, not the time remaining inany specific stage.

STAGES – Up to 3 stages can beprogrammed – 1 stage must beprogrammed and 2 are the mostcommon.

Note that if any stage is notprogrammed (that is, the hoursshow 00:00:00) then it is skipped bythe oven controller.

The values shown in Stage 3 at rightare the default values assigned bythe controller when any stage is notprogrammed.

HOLD – The HOLD values shown atthe right are the recommended settingsto keep the prepared food at optimumconditions for serving. (These are thedefault values and do not need to bealtered during programming, unlessdesired.)

Chicken 5/6 Spitsname of menu item

STAGE - 1

0 0 : 4 5 : 0 0 Hours h h : m m : s s

3 0 5° Temp

REGULATE Vent regulate / closed

3 RPM Speed 1, 2, or 3

STANDARD Timer standard / flex

HIGH Heat high / low

STAGE - 2

0 0 : 4 5 : 0 0 Hours h h : m m : s s

2 9 0° Temp




LOW Heat high / low

STAGE - 3

0 0 : 0 0 : 0 0 Hours h h : m m : s s

_ 3 2° Temp




LOW Heat high / low

HOLD

0 2 : 0 0 : 0 0 Hours h h : m m : s s

1 7 5° Temp

CLOSED Vent open / closed PULSED Fan on/pulsed

HOURS – Determines the length of time perstage.

Note: Typical TOTAL cooking time for mostmeats cooked in the rotisserie oven rangesbetween 1 and 1-1/2 hours.

SPEED (OF ROTISSERIE ROTOR) – Threerotor speeds are available, 1, 2 or 3 rpm. Thespeed mainly affects the level of browning andsurface drying.

TEMP – Range is 140 to 400 deg. F. (or 22 to204 deg. C.) System-level programming can beused to select F or C.

VENT – The vent is at the top of the oven. Inthe normal mode of operation it is set to“regulate.” This means the burner is oncontinuously and oven temp is regulated byopening and closing the vent. This techniquehelps control moisture.

HIGH HEAT vs. LOW HEAT - Thisprogramming factor determines the heat inputto the gas burner (60,000 BTUH versus 48,000BTUH).

Note that the HIGH or LOW HEAT parameterdescribes the intensity of the heat, not thetemperature of the oven.

High heat intensity increases browning andhelps seal in juices.

VENT AND FAN DURING HOLD – the vent isCLOSED and the circulation fans PULSEDduring Hold. This technique keeps the productfrom losing too much moisture. In Hold, oventemperature is regulated by turning the gasburner on and off.

Programming Tips and Techniques

3

The example on this page shows atypical program. Only minor alterationsin time and temperature are needed tocover most cooking requirements.

Operator’s Manual


2. Select M enu Item Key to Program

The Menu Item'sindicator lightbegins flashingto show it is inthe program mode

NOTE: If during programming you don'tpress any button for 5 minutes,the controller will automaticallyexit the programming modeand return to its previous state

PressanyMenuItemkey

4. Exit Program m ing M ode

Press thePROG key.The controllerwill return toits previousoperation

PROG

M enu Item Program m ing - Rotisserie Controller

1. Access M enu Item Program m ing (Password 5-1-5-10)

3. Step Through and Program Desired Param eters

****Password

____Password

PROG

When you press thepassword keys, the2nd line of the displayshows star characters.After the 4th key,it checks the code.

(In anymodeexceptcook)

Only personswho know thepassword canset or changecookingparameters

If the password is correct,the "Program Item" / "Version"message is shown.

If the password is incorrectthe controller returns tothe mode it was in.

The "Program Item" / "Version Number"message indicates that aMenu Item key should bepressed to begin programming.

ItemProgram

CR xx.xxVersion

How to Program the Param eters?

NOTE:

First, use the Programmer's Worksheet in this guide to preparea program's desired values and settings. Then, followthe instructions on the next page to program the parameters.

The controller is pre-programmedat the factory with default settings.Some Menu Items have typicalcooking programs, and some haveno time programmed, making them"Unused."A system Level passwordcan be used to revert all settingsto default.

Every time you press the Menu Item key, the next parameter is displayed.You can stop at any parameter and make changes. Moving on to the nextparameter causes the value in the current parameter to be stored

Pressing the Menu Itemkey after the last Holdparameter causes thedisplay to return to Stage 1

____ HeatS tage 1

____ HeatS tage 3

hh:mm:ssS tage 1

___ FS tage 1

_ (vent) _S tage 1

Speed _S tage 1

hh:mm:ssS tage 2

hh:mm:ssS tage 3

hh:mm:ssHold

___ FHold

_ (vent) _Hold

Fan _____Hold

___ FS tage 3

_ (vent) _S tage 3

Speed _S tage 3

___ FS tage 2

_ (vent) __ (vent) _S tage 2S tage 2

Speed _S tage 2

____ HeatS tage 2

Operator’s Manual

Rotisserie Oven 16

Menu Item Programming Instructions

(follow the numbered steps below)

After setting the "HEAT" parameter for Stage 1, pressing theMENU ITEM button again and again brings up Stages 2 and 3.(After the 3 cooking stages comes the "HOLD" parameters,which generally shouldn't be changed - see text in the manual.)

3How to Set All Other Parameters

As you display each of theseoven parameters, the currentsetting will be flashing.

(In the example at right, the VENTparameter is shown, which can beeither "regulate" or "closed.")

After setting the Stage 1 time and temperature,as described above, pressing the MENU ITEMbutton again and again will bring up theVent setting, followed by Speed, Timer,and Heat.

1

2

4

5

When finished program-ming a parameter, pressthe MENU ITEM buttonto move to next parameter-- use the UP ARROWbutton to select thedesired setting.

VENT

SPEED

TIMER

HEAT

"regulate"

"standard"

"highheat"

"closed"

"flex"

"low heat"

"1" "2" "3"

CHOICES

How to Set the Time / Temperature Parameters

(follow the numbered steps below)

Advance until the digityou want to change is flashing

Press the UP-ARROWbutton to scrollthrough values -- stop at thedesiredvalue

To activate any otherdigit to program, pressRIGHT-ARROWuntil the digit youwant begins flashing.

When you accessa time or temperaturesetting, the current valuewill display, with thefirst digit flashing.

After selecting PROG andentering the password,press theMENU ITEMyou want to program. Thefirst two parameters will bethe stage's time and temp.

Keep pressingRIGHT-ARROWbutton to advanceto other digits inthe time (or temp)parameter you wantto program

1

2

3

4

56

7

for example( )

Operator’s Manual


2. Select Co-Cook Key to

The Menu Item'sindicator lightbegins flashingto show it is inthe program mode

NOTE: If during programming you don'tpress any button for 5 minutes,the controller will automaticallyexit the programming modeand return to its previous state

Press anyMenu Itemkey except14, 15, 16

4. Exit Programming

Press thePROG key.The controllerwill return toits previousoperatiom

PROG

Co-Cook Programming and Programi1. Access Co-Cook Programming (Password 2-10-

3. Enter the Co-Cook Time

****Password

____Password

PROG

When you press thepassword keys, the2nd line of the displayshows star characters.After the 4th key, thecontroller checksthe password.

(In anymodeexceptcook)

Only personswho know thepassword canset or changecookingparameters

If the password is correct,the "Program Item" / "Version"message is shown.

If the password is incorrectthe controller returns tothe mode it was in.

The "Program Item" / "Version Number"message indicates that aMenu Item key should bepressed to begin programming.

ItemProgram

CR xx.xxVersion

How to Program the Parameter?Follow the instructions on the previous page regardingthe programming of time parameters.

The only parameter that can be programmed for Co-Cookis the time. Factory default for keys 1 - 13 is 0 (zero)minutes.minutes.

Access Program Review

ItemSelectPROG

REVIEW

If a stage has zero time programmed, thatstage will be skipped and the next will beshown; if all stages have zero time, thedisplay will show "UNUSED ITEM." To viewanother item at any time, press its button.

Can bepressedat anytime

Press the MenuItem button;keep pressingto view allsettings

Prompt forMenu Item;no passwordneeded

hh:mm:ssHold

___ FHold

_ (vent) _Hold

Fan_____Hold

____ HeatS tage 1

hh:mm:ssS tage 1

___ FS tage 1

_ (vent) _S tage 1

Speed _S tage 1

hh:mm:ssS tage 2

___ FS tage 2

_ (vent) __ (vent) _Stage 2Stage 2

Speed _S tage 2

____ HeatS tage 2

____ HeatS tage 3

hh:mm:ssS tage 3

___ FS tage 3

_ (vent) _Stage 3

Speed _S tage 3

Operator’s Manual

Rotisserie Oven 18

+/- ___F/CRdy Temp

TempO ffset

TempDisplay

___ F (or C)T Offset

___ F/CS tb Temp

____Password

____Password

____Password

____Password

____Password

TempReady

TempStandby

F (or C)T Disply

PROG

PROG

PROG

PROG

PROG

PROG

PROG

PROG

PROG

PROG

Beginprogram-

ming

ToExit,

pressEnter this password . . . Programming

Instructions

Displaywhile

program-ming

Select the controller'sdisplay units, either

Fahrenheit or Celsius

Offset (calibrate)the temperature probe;(as compared against

precision thermometer)

ShiftReady temperature

up or down from factorydefault of 300F (149C)

ChangeStandby temperature

from the factorydefault of 200F (93C)

Reload factorydefaults for all

controller parameters

Pressany keyto con-tinue

. . . to programthis parameter

"Any Key""Any Key"exceptPROG( )





Use UP Arrow keyto togglebetween F and C

Use UP Arrow keychange value of digit



Use RIGHT Arrow keyto select which digitto change(digit will flash)



Note: Range of offset is +/-40 F (+/- 22 C)

System Level Program m ing - Rotisserie Controller

Operator’s Manual


Unit does not come on; there areno lights on the panel.

1. Make sure power cord is plugged in.2. Check circuit breaker for the outlet.

Unit comes on, but no burner andno rotisserie drive.

1. Make sure door is closed all the way; safety circuit prevents flame and rotationwith door open.

Display reads “READY” or“SETBACK” or “HOLD”

1. There is no problem; these are normal messages. Refer to operating procedures.

The oven light will not work. 1. Make sure the power switch is on.2. Make sure a menu item program is active. Oven light will only come on when a

program is active.3. If fireplace model, make sure light switch is on (auto).

The fireplace burner will not light.(Fireplace models only.)

1. Make sure the power switch is on.2. Make sure a menu item program is active. Fireplace will only come on when a

program is active.3. Make sure fireplace switch is on (auto). Call service if problem persists.

The spits or baskets won’t fit inthe oven.

1. Make sure both left and right rotisserie drum hubs are located in their properpositions and are seated in the drive shaft roll pins. Look for bent hex drive ordebris in the hex socket.

The spits (“V” or basket) fall out. 1. Make sure the spit or basket is installed properly. The spit spear end passesthrough the hole in the left rotisserie drum and then the right side of the spit isengaged into the drive socket in the right rotisserie drum. The spear end of thespit must then rest in the hole in the left drum. Make sure only the small diameterportion of the spear end is in the left drum.

The rotisserie burner ignites, butno rotor rotation.

1. Check the rotisserie drive motor circuit breaker. If the button is extended, reset itby pushing it in. If not, call for service.

Rotor seems jerky, not smooth. 1. Make sure both rotisserie drum hubs are located in their proper positions and arelocked by quick release pins.

Rotor moves at different speedsat different times.

1. There is no problem with the machine. The rotisserie motor has 3 differentspeeds that can be programmed in different cooking cycles.

The product does not cookevenly.

1. Make sure the air baffle or “jet plate” is in place at the top of the oven. Check tosee if both convection fan blades are securely mounted in their proper place andthat they are both spinning when in operation.

The product is not done, or ovendoes not come up totemperature.

1. Make sure the proper menu item for the product being cooked was initiated andthat the menu item’s programming is correct.

2. Check to see that the temperature controlled vent in the top of the oven is notstuck in the open position.

3. The oven must be preheated before product is loaded.4. The product must be loaded as quickly as possible so that the oven does not cool

down too much.

The product is overdone, or oventemperature exceeds the setpoint.

1. Make sure the proper menu item for the product being cooked was initiated andthat the menu item’s programming is correct.

2. Check to see that the thermostat controlled vent in the top of the oven is not stuckshut.

3. Make sure that 3 gallons of water in the bottom of the oven have not evaporated.

The wrong program button waspushed.

1. To cancel a program, hold down the button of the cooking program for 5 seconds.When the item light goes off, you can select another program

Burner lights, but turns off in afew seconds or burner fails tolight. Buzzer sounds.

1. Check the “jet plate” position.2. Reset the controller by turning the POWER switch to the OFF position for 5

minutes then back to ON. Call service if problem persists.

Troubleshooting (if these procedures do not find the problem, call an authorized service agency)

Operator’s Manual

Rotisserie Oven 20

Error MessagesDisplay Cause Remedy

Or

This three-part message (plus alarm) isdisplayed when the controller detects thatthe oven temperature probe is shorted, orthat the oven temperature is not rising, or isrising too slowly.

Turn off the alarm by pressing any buttonon the control panel.

Open the door to check if there is any heatat all. If there’s no heat, either the probe isopen and the burners are kept off by thecontroller, or the gas supply is turned off,which you should check. If there is someheat check that the gas valve is fully open.If the gas is OK, then the problem willrequire service.

The controller has detected an overcurrentcondition in the rotisserie drive motor. Thealarm tone will sound continuously.

The only way to turn off the alarm is to turnpower off to the oven and turn it back on.Check for some obstruction of the drivesystem. Call service if the error does notgo away.

A power loss of more than 5 minutes willsound the alarm tone and display thismessage. Press any button to cancel thealarm.

A power loss of 5 minutes or less will notsound the alarm or show this message.When power returns, the cooking cycle willresume where it left off. A longer loss willcause the oven to reset and enter thePreheat/Ready mode.

This message is displayed (with alarm) ifthe oven temperature probe fails open. Ifthe open condition goes away before 20seconds, the oven will return to its previousstate; however, the alarm must be turned offby pressing the TEMP button

If the probe remains open, call for service.

This message is displayed upon power up ifthe controller detects a fault within one ofthe Menu Item programs, or if new controllersoftware has been installed. Press anybutton to acknowledge the message.

This is not an error message. It is displayedwhen you are attempting to review a MenuItem button which has not beenprogrammed.

These are not error messages. They aredisplayed upon power up of the oven,when the software is initializing. The “NewVersion” message is shown when newsoftware is detected for the first time.

ShortedProbe

FaultyHeater

OverCurrent

PowerLoss

ProbeOpen

ChecksumError

UnusedItem

SystemInit

SystemInit

NewVersion

VersionCR xx.xx

Operator’s Manual · • The standard model is the axial “V” spit, used for spitting chicken...

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Transcript of Operator’s Manual · • The standard model is the axial “V” spit, used for spitting chicken...