Rotisserie Oven
Table of Contents
1
Table of Contents .................................................................................................................................................... 1
Introduction.............................................................................................................................................................. 2
Safety Precautions ................................................................................................................................................ 2
Safety Signs and Messages ............................................................................................................................. 2
Specific Precautions ......................................................................................................................................... 3
Safe Work Practices ......................................................................................................................................... 3
Safety Labels .................................................................................................................................................... 6
Health And Sanitation Practices............................................................................................................................ 7
Food Handling................................................................................................................................................... 7
Storage Of Raw Meats...................................................................................................................................... 7
Coding Cooked Foods ...................................................................................................................................... 7
Storage Of Prepared Foods.............................................................................................................................. 7
Operation.................................................................................................................................................................. 8
Controls and Indicators ......................................................................................................................................... 8
Hardware Controls ............................................................................................................................................ 9
Software Controls – Operation Screens ........................................................................................................... 9
Software Controls – Programming Screens ................................................................................................... 12
Programming the Controller Using the Touchscreen Interface........................................................................... 13
Edit a Recipe................................................................................................................................................... 13
Edit the Basic Setup........................................................................................................................................ 14
Programming the Controller Using the RS-232 Interface ................................................................................... 14
Operation with the Controller .............................................................................................................................. 15
Viewing Recipes ............................................................................................................................................. 15
Cooking ........................................................................................................................................................... 15
Accessory Use .................................................................................................................................................... 16
Standard Meat forks........................................................................................................................................ 16
Baskets ........................................................................................................................................................... 16
Installation.............................................................................................................................................................. 17
Unpacking and Handling ..................................................................................................................................... 17
Location and Clearance ...................................................................................................................................... 17
Extraction ............................................................................................................................................................ 17
Wiring .................................................................................................................................................................. 17
General Guidelines ......................................................................................................................................... 17
Guidelines for European Appliances .............................................................................................................. 20
Operating............................................................................................................................................................. 20
Safety Cut-Out ................................................................................................................................................ 20
Maintenance ........................................................................................................................................................... 21
Scheduled Maintenance...................................................................................................................................... 21
Oven Cleaning (Daily)..................................................................................................................................... 21
Troubleshooting................................................................................................................................................... 24
Notes ....................................................................................................................................................................... 26
