Kroger KA7E - Manual (Page 2)

INSTALLING HOBART OFFICE RESPONSIBILITY:
Verify Unit has been Assembled and Stacked Correctly.
[ ] Are units installed to proper Ele. and Water Line connections?
[ ] Verify Hot Water supply is (120-140F). Fill and drain sump 2X
times and measure hot water. Detergent foams with water <120F.
[ ] Is each Rotisserie plumbed to its own drain?
[ ] Is floor drain lower than oven’s drain output?
[ ] Are Rotisseries level left to right & front to back?
[ ] If stacked, are brackets connected per stack kit Instructions?
Oven may slide if brackets are installed on ext of side panels.
[ ] If on stand, is oven attached to stand with bolts and nuts?
* Inform Kroger Project Mgr of any assembly issues so corrective steps can be taken. Or contact
Karen Dehart, Hobart Customer Service (972-679-8402) or Bob Andreas, NAM (972-679-8402)
if the Project Manager is not available.
Perform Startup and Test Operation of Oven & Accessories.
[ ] Inspect and readjust motor seal. With the rotor removed, inspect the white seal around the
motor arm. There should be NO gaps that would allow water into electrical compartment. Adjust
if necessary per service manual page 31
[ ] Verify Drum has No Side Play and shim if necessary.
[ ] If stacked, is chemical rack installed onto right side of oven. (Available after March 1
st
2011)
[ ] Verify both 2.5 gal grease vessels are present. (Shipped inside ovens after Feb. 1st 2011)
[ ] Verify Black Cap Adapters have been attached onto chemical hoses.
[ ] Verify DCT detergent bottle size is 2 ½ gallon and attached to hose with Black Cap adapter.
[ ] Prime the Chemical Pump. Removes air trapped in chemical pump tubing.
Perform the following Diagnostic Checks
[ ] Step 1 - Parameter 0: Verify software is C027 or higher & update if needed. (Releasing 2-11)
[ ] Step 2 - Parameter 22, Key 7: Chemical Pump. Prime pump and verify chemical is pumping
from bottle. If no chemical present, suction can be felt on tube end by removing the black cap.
[ ] Step 3 – Parameter 22, Key 8: Water Fill Solenoid. Fill to cover strainer pans (Approx 3 min).
Does water level appear to be even? Not higher left/right or front to back?
[ ] Step 4 – Parameter 22, Key 5: Sump Drain Pump: Does water drain and not wash back in
after pump stops.
[ ] Step 5 - Parameter 22, Key 8: Water Fill Solenoid. Fill to cover strainer pans Must be 120-
140F. If not, add a second pre-rinse. Parameter 37, 2<ENTER> to add a 2
nd
pre-rinse.
[ ] Step 6 - Parameter 22, Key 5: Sump Drain Pump: Only ¼ gal should be left in sump.
[ ] Step 7 - Parameter 22, Key 8: Water Fill Solenoid. Fill sump for approx 15 seconds.
[ ] Step 8 - Parameter 22, Key 9: Grease Pump: Run grease pump for approx 1 minute and
ensure sump empties completely into grease receptacle.
Perform Customer Demo/Training*
[ ] Demonstrate Controls, Cleaning and General Maintenance Procedures to Deli Personnel
[ ] Program Cooking Times (pages 12-14 of Instruction Manual)
[ ] Cleaning Procedures (pages 24-31 of Instruction Manual)
o Changing the Chemical Bottle & Emptying the Grease Container
o Automatic Cleaning
o Weekly Deliming with Apple Cider Vinegar.
* For details, refer to the Instruction Manual or Training Guide