BAKERS PRIDE FC-516 Pizza Oven Instruction Manual
- June 13, 2024
- BAKERS PRIDE
Table of Contents
PRIDE FC-516 Pizza Oven
Instruction Manual
FC-516 Pizza Oven
OPERATION MANUAL
SERIES: FC
**IL FORNO & SUPERDECK SERIES GAS DECK OVENS**
BUILT BY CRAFTSMEN. TESTED BY TIME® .IL FORNO CLASSICO OVENS
Series:
FC-516, FC-616 and FC-816
All gas operated Bakers Pride ® deck ovens are intended for use with the type
of gas specified on the rating plate and for installation will be in
accordance with National Fuel Gas Code ANSI Z223.1 (latest edition).
Please retain this manual for future references.
WARNING
FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
WARNING
IMPORTANT INSTRUCTIONS : After the gas supply has been connected to your
unit, it is extremely important to check piping for possible leaks. To do
this, use soap and water solution or solutions that are expressly made for
this purpose.
DO NOT USE matches, candles, flames, or other sources of ignition since these
methods are extremely dangerous. Post in a prominent location instructions to
be followed in the event you smell gas. Obtain these instructions from your
local gas supplier.
NOTICE
Only Pizza or Bread can have direct contact with Firmament decks. All other
food products must be placed in a pan or container to avoid direct contact
with ceramic decks.
CAUTION
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.
NOTICE
Instructions to be followed in the event the user smells gas must be posted in
a prominent location in the kitchen area. This information shall be obtained
from the local gas supplier. This equipment is design engineered for
commercial
use only.
WARNING
California Residents Only
WARNING: This product can expose you to chemicals including chromium
which is known to the State of California to cause cancer and birth defects or
other reproductive harm. For more information go to
www.P65Warnings.ca.gov.
BAKERS PRIDE OVEN COMPANY, LLC.
1307 N. Watters Rd., Suite 180
Allen, TX 75013
Phone: 800.527.2100 | Fax: 914.576.0605 |
www.bakerspride.com
For North America: 120 or 208/240 Volts, 1 Phaze, 60 Hz.
TYPE OF GAS| MANIFOLD PRESSURE
Natural| 3.5” Water Column
LP| 10” Water Column
Models Covered:
MODEL| BTU/HR| KW| MODEL| BTU/HR| KW
FC-516| 140,000| 41| | |
FC-616| 140,000| 41| | |
FC-816| 140,000| 41| | |
INSTALLATION INSTRUCTIONS
Receiving:
Read the notice on the outside carton regarding damage in transit. Damage
discovered after opening the crate(s) / carton(s) is “CONCEALED DAMAGE” and
the carrier must be notified immediately to send an inspector and also furnish
the forms for the consignee’s claim against the carrier.
When oven arrives, it should consist of: A crate or carton containing your new
oven, a carton containing 4 legs with mounting hardware, and a strapped skid
containing baking decks.
WARNING
In MASSACHUSETTS: All gas products must be installed by a “Massachusetts”
licensed plumber or gas fitter. Ventilation hoods must be installed in
accordance with NFPA-96, current edition, with interlocks as described in that
standard.
WARNING
Installation must conform with local codes and/or with the latest edition of
the ANS Z-223.1 National Fuel Gas Code in USA (CAN/CGA-B 149.1 or 2
Installation Code in Canada).
WARNING
This appliance must be installed by a competent person in accordance with the
rules in force. In the U.K. Corgi registered installers (including the regions
of British Gas) undertake to work to safe and satisfactory standards. This
appliance must be installed in accordance with the current Gas Safety
(Installation and Use) Regulations and the relevant Building Regulations/lEE
Regulations. Detailed recommendations are contained in the British Standard
Codes Of Practice BS 6172, BS 5440:Part 2 and BS 6891.
Clearances:
| Combustible Construction| Non-Combustible Construction
---|---|---
Minimum Clearance from: Left Side| 3” (75mm)| 0”
Minimum Clearance from: Right Side| 1” (25mm)| 0”
Minimum Clearance from: Rear| 3” (75mm)| 2” (51mm)
Front and Flue Area – Enclose only with non-combustible materials.
A. Provisions must be made for easy access to the louvered service panel on
the left side of the unit.
A removable panel at least 16” x 31” (406 x 787 mm) in line with the service
panel to facilitate a service man to work will be satisfactory. See
installation sketch “A”.
B. Reference to back panels deleted. No longer necessary.
C. Easy accessibility through the front of the oven to the main burner, oven
controls and flue slide push/pull knobs must be provided. See installation
sketch “B”.
Set Up:
The oven must be installed in a well-ventilated area.
Your oven is packed standing on its back. Leave in on it’s back while
unpacking. The skid may be left under the oven for convenience in further
handling. Unpack carefully to avoid damage to the oven. If concealed damage is
found, follow the instructions detailed in Receiving Section.
Keep the area around the oven free and clear of combustible materials. Do not
store any materials on top of or under any oven. Provisions for adequate air
supply to your oven for ventilation and proper gas combustion is essential. As
a minimum, observe the clearances detailed in Clearances Section. Provide
adequate ventilation and make up air in accordance with local codes.
The oven must be installed under a ventilation hood.
Fit the flue diverter (see Sketch “C”) into the hole in the top front of the
oven and secure with the screws supplied. Local inspectors and ventilation
specialists should be consulted to make sure that the installation of the hood
conforms to the local codes and requirements (see Sketch “D”). In the U.K.,
ventilation requirements detailed in BS 5440 should be followed.
Access to the bottom front door and left side control panel is required for
day to day operation of the oven and for servicing. Make sure that these areas
are kept unobstructed for easy access.
Mounting Legs With Casters:
Legs are shipped in a separate carton complete with mounting hardware and
casters, (two of them with wheel brakes).
NOTICE
Installation should be made with a connector that complies with the latest
edition of the Standard for Connectors for Movable Gas Appliances ANSI Z21.69
in the USA (CAN CGA-6.16 in Canada) and a quick disconnect device that
complies with the latest edition of the Standard for Quick Disconnect Devices
for use with gas fuel ANSI Z21.41 in the USA (CAN CGA 1-6.9 in Canada) and
adequate means must be provided to limit the movement of the appliance without
depending on the connector and any quick disconnect device or its associated
piping.
The
restraint should be attached to the rear legs of the oven on which casters are
mounted. lf disconnection of the restraint is necessary to move the oven for
servicing needs, the restraint should be reconnected after the appliance has
been returned to its originally installed position.
a) Bolt two (2) legs with casters and wheel brakes firmly to the two (2) upper
(front) corners of the oven as it stands on the skid (see Sketch “E”).
b) Using proper lifting equipment, lower the oven down so that the two bolted
legs rest on the floor (see Sketch “F”).
c) Using proper lifting equipment, raise the back side of the oven to a height
slightly higher than the height of the legs, remove the skid and place a
sturdy support under the back side (see Sketch “G”). Mount remaining two (2)
legs and tighten bolts. Lift the oven and remove the supports.
d) Move the oven to its final location, keeping the minimum clearances from
the back of the oven to the wall. This clearance is necessary for safe
operation and to provide proper air flow to the burner chamber.
Pizza Deck:
(a) Remove all packing material, samples, shims, etc. from the baking chamber
leaving the two metal hearth liner sheets on the baking chamber floor. Make
sure that the two metal hearth liner sheets cover the entire bottom of the
chamber.
(b) Three (model FC-616) and four (models FC-516 and FC-816) slabs of the
Pizza Deck are provided with the oven. This material is heavy and fragile and
should be handled carefully.
NOTICE
When sliding in the slabs, be very careful not to hit the booster burner
components at the rear of the bake chamber.
NOTICE
If the side wedges are pushed in too tight, the heat controls, operated by the
black knobs, located on the front of the oven, will not slide freely.
A. Three Deck Installation:
(a) Slide one slab into the bake chamber and push it as far as possible to one
side.
(b) Slide the second slab into the bake chamber on the side opposite to the
first slab.
(c) Slide the third slab into the center section.
(d) Use metal shims as needed to level the slabs.
(e) Use two wedges in the back and another on one side of the decks. The three
slabs should be tight against each other with no gap in between them (See
Sketch “H”).
B. Four Deck Installation:
(b) Slide the second slab into the bake chamber and push it next to the first
slab in the rear.
(c) Slide the third and fourth slabs in front of the slabs already in place.
(d) Use metal shims as needed to level the slabs.
(e) Use one (FC-516) or two (FC-816) wedges in the back and another on one
side of the decks. The four slabs should be tight against each other with no
gap in between them (See Sketch “I”).
C. Optional Ceramic Top Installation
(Refer to Top Brick Lining Illustration, Page 6):
If the oven was ordered with the ceramic top option, the two top supports are
already installed. Simply slide in the ceramic tops as per instructions below.
If this option is an add-on, you must follow the instructions provided with
the Ceramic Top Installation kit.
a) Through the arched front opening, insert one of the center slabs (20 13/16
x 20 13/16 for FC616 and FC816)(17 1/2 x 17 3/4 (left to right) for the FC516)
into the bake chamber, raise one side until the other side comes to rest onto
the center support, then lower the first side to lock it in between the two
center supports. Push it to the rear as far as possible to make room for the
second center slab.
b) Install the second center slab (20 13/16 x 20 13/16 for FC816)(14 3/16 x 20
13/16 (left to right) for FC616)(17 1/2 x 17 3/4 (left to right) for FC516)
into the bake chamber and push it tightly against the first slab.
c) Install the side slabs (20 13/16 x 20 13/16 for FC816)(17 1/2 x 17 3/4
(left to right) for FC616)(17 1/2 x 13 3/4 (left to right) for FC516) in a
similar fashion, raising the slab in the center until the lower side edge
rests on the side support, then lowering the upper edge onto the center
support. First the ones in the rear, then the ones in the front, pushing them
tightly against the first slabs.
Booster Burner Installation:
NOTICE
The Booster Burner and the Booster Burner Guard are shipped inside the burner
compartment and have to be installed before the booster burner can be used for
the first time.
(a) Once the Pizza Deck Slabs are installed as per instructions above, place
the booster burner and guard inside the bake chamber, as far back as possible,
then follow with your upper torso and do the following:
(b) Center the guard in front of the booster burner brackets, flange down,
wings back, then push it all the way back and under the booster burner
brackets.
(c) Reach over the guard, slip the throat of the booster burner over the gas
nozzle, then lower it and insert the two burner ends into the locating slots
of the booster burner brackets and push them all the way down.
Gas And Electric Connections:
NOTICE
Propane Gas Units are not available in the European Community.
(a) Normal factory connections are made for 120 Volts AC, 60 Hz operation in
USA and Canada. For use in Europe, the connections are made for 230 Volts AC,
50 Hz operation.
(b) The appliance, when installed, must be electrically grounded in
accordance with local codes and/or the latest edition of the National Electric
Code ANSL/NFPA 70 in USA (Canadian Electric Code CSA C22.2 in Canada).
(c) In Europe, the appliance must be connected by an earthing cable to all
other units in the complete installation and thence to an independent earth
connection in compliance with EN 60335-1 and/ or local codes.
d) The hot surface ignition system, all related switches, indicator light and
fuse, are all connected through the 6 ft (1830 mm) power supply cord. The
power supply cord must be plugged into a properly grounded three-prong
receptacle.
WARNING
Do not cut or remove the ground prong from the plug.
e) A wiring diagram may be found behind the service panel on the left side of
the unit and also in this manual.
f) The ovens should not be installed on the same line with space heaters,
boilers or other gas equipment with high intermittent demand.
g) Use a pipe joint compound that is resistant to the action of liquefied
petroleum gases when making gas connections.
h) For Propane gas, use a least 1/2” pipe or tubing with a 5/8” inside
diameter. For Natural gas, use 3/4” pipe.
i) The appliance must be isolated from the gas supply piping system by closing
its manual shutoff valve during any pressure testing of the gas supply piping
system at test pressures equal to or less than 1/2” psig (3.45 kpa).
j) The appliance and its shut-off valve must be disconnected from the gas
supply piping system during any pressure testing of that system at test
pressures in excess of 1/2” psig (3.45 kpa).
k) The gas pressure regulators are part of the combination valves and are
adjusted to yield a pressure of 3.5” water column (9 mbar) for Natural Gas. If
the oven has been ordered for use on Propane Gas, the pressure regulators in
the combination valves are preset at the factor to yield a pressure of 10”
water column (25 mbar).
l) A separate shut-off valve for each oven must be provided. It should be as
close as possible to the place where the gas line enters the oven. It must be
located where it is easily and quickly accessible.
m) When stacking with another type of oven, two (2) shut-off valves, one for
each of the two ovens, must be provided.
After the gas supply has been connected, it is extremely important to check
all the piping for leaks. Use a soap and water solution or a product made
expressly for this purpose. Do not use matches, candles or a flame etc. to
check leaks since these methods are extremely dangerous.
Safety Pilot Operation:
The purpose of the safety pilot system is to lock the gas supply to the burner
at the combination valve, if for any reason the pilot burner is not lit. The
pilot should be relighted by following the steps given below. However, in
normal service, the pilot flame stays lit indefinitely, day and night,
including weekends. This prolongs the life of the safety valve.
The safety pilot valve is in effect a two-stage control. After initial
lighting, the pilot burner stays on without the gas cock dial being held
pressed in. After 1-2 minutes, the valve opens fully to let the gas flow past
the safety pilot valve and into the burner system.
A. Pilot Burner Lighting Procedure:
a) Partially depress and turn the gas cock dial to the “OFF” position.
b) Wait for five minutes to allow gas, which may have accumulated in the
burner compartment, to escape.
c) Turn gas cock dial to “PILOT” position.
d) Depress gas cock dial.
e) For Main Burner: With a match or igniter light pilot burner. Hold gas cock
dial in pressed position for about 1/2” minute and then release it. The Pilot
Burner flame should now remain lit. If Pilot Burner fails to ignite or does
not remain lit, repeat steps (a) thru (e).
f) For Booster Burner: Flip toggle switch to the “ON” (I) position. The amber
indicator lamp will light up and the igniter will be energized and start to
glow. Hold gas cock dial in pressed position for about 2-3 minutes and then
release it. The Pilot Burner flame should now remain lit. If Pilot Burner
fails to ignite or does not remain lit, repeat steps (a) thru (d) and (f).
B. Pilot Burner Flame Adjustment:
NOTICE
The built-in igniter is for convenience of lighting only and not necessary for
the booster burner operation. In case of power failure, or if the igniter will
not light the pilot flame, the pilot flame can also be lit with a long hand-
held igniter or with a long, lit taper.
Burner Operation:
A. Main Burner:
It is important to have the correct Pilot Burner Flame size as shown in
(Sketch “J”). If necessary, adjust the Pilot Burner Flame by turning the Pilot
Adjustment Screw (see Sketch “K”) clockwise to reduce or counterclockwise to
increase.
After the pilot burner is ignited, when heat is desired, turn gas cock dial to
the “ON” position and set the thermostat dial to the desired temperature. The
oven burner flame should always have a blue appearance. That indicates a good
mixture of gas and air. When using LP gas, the flame will have a blue-yellow
appearance.
B. Booster Burner:
Do not turn on the booster burner until the oven is well pre-heated and the
pre-set temperature has been reached. The oven has to be hot in order to draw
fresh air in to the booster burner.
After the pilot burner is ignited, when the booster burner flame is desired,
turn gas cock dial to the “ON” position. The booster burner is set to have a
yellow flickering flame, but should not soot.
Should the Burners fail to light, check to see if there is a problem with the
gas supply. If there are other appliances on the same line, shut them off
temporarily and see if the burners come back on, or they fluctuate as other
gas appliances are turned on and off. That would indicate an overload of the
gas supply lines or a faulty gas pressure regulator. Contact an authorized
Service Agency or your local Gas Supply Company.
C. Aeration and By-Pass Flame Adjustment:
Flame and air mixer adjustments for the Main Burner and the Booster Burner,
and the By-Pass Flame adjustment for the Main Burner are all done at the
factory. These adjustments are sealed before the oven leaves the factory.
Contact an authorized Service Agency if you need help.
Thermostat Calibration:
No attempt should be made to calibrate the thermostat because it is accurately
calibrated and sealed by the manufacturer. Contact an authorized Service
Agency if you need help.
Flame Diverters:
Flame diverters distribute the heat evenly below the baking deck. They must be
in good condition and properly placed above the burners in the burner chamber
in order to be effective. Damaged or improperly installed flame diverters
adversely affect the oven performance. Make sure that the “V- shaped”
diverters are pushed all the way to the back of the oven as far as they will
go. Check them periodically and replace them as necessary.
OPERATING INSTRUCTIONS
WARNING
If gas odor is detected at any time, immediately shut-off the gas supply valve
for the oven. Do not permit any open flames in the area of the oven.
Immediately contact an authorized Service Agency or your local Gas Supply
Company.
CAUTION
Initial heating of the oven must be done in a well ventilated area as it may
generate smoke or fumes. Over exposure to smoke or fumes may cause nausea or
dizziness.
Lighting Procedure:
(a) Light the Main Burner following the instructions in Lighting Section of
the Installation Instructions.
(b) Keep the Push/Pull Slides fully open.
Breaking In:
A break-in period, after installing a new oven, is important to allow the deck
and the insulation to dry out. Baking in the oven before a break-in period
will result in poor performance. For breaking in:
(a) Allow the oven to warm to 300°F (150°C) for 5 hours or at least until all
the smoke and fumes have disappeared. The smoke and fumes are from the
moisture in the deck and insulation and a light coat of oil on all of the
sheet metal.
(b) Set the thermostat at least 50°F (30°C) lower than your baking
temperature.
(c) Pre-heat the oven for 1 to 1 ½” hours before use.
(d) After this pre-heating, raise the temperature to your baking temperature.
(e) Light the Booster Burner following the instructions in Pilot Burner Flame
Adjustment Section of the Installation Instructions.
(f) Experiment baking until you get the feel of the oven and the speed of the
bake.
Baking:
Pizza can be baked on the deck, on a screen or in a pan. When you determine
the combination of method, ingredients and temperature that gives the right
bake for your crust, sauce and cheese combination and your customer’s taste,
mark it down and keep it. Consistency is the key to repeat business.
Deck baking refers to placing the pizza directly on the deck to bake.
Generally, it is a thin product that requires a high baking temperature of at
least 550°F (290°C).
Screen baking refers to placing the pizza on a screen to bake. The screen
keeps the pizza off the deck. The screen may be removed near the end of the
bake time to give the bottom of the pizza crust a darker color. Bake
temperatures range from 500°F (260°C) to 550°F (290°C).
Pan baking refers to pizza when baked in pans. Crust can be thick or thin and
toppings range from light to heavy. Bake temperatures for pan baking range
from 450°F (235°C) to 500°F (260°C).
Recommended Operating Procedure:
It is very important that at the end of day’s operation, the gas cock dial of
the Main Burner is turned to the pilot position, leaving only the pilot burner
‘ON’ overnight. Keep the Pizza Push/Pull slides fully open.
Pre-heating:
(a) Turn the gas cock dial of the main burner to the ‘ON’ position.
(b) Preheat the oven for 1 to 3 hours at 50°F (10°C) lower than your baking
temperature, with Push/ Pull Slides fully open.
Baking:
(a) After pre-heating, raise the thermostat setting to your baking
temperature.
(b) Light the Booster Burner and start baking.
(c) Check the bottom color of the Pie and close the Push/Pull slides partially
(halfway) after the 4th or 5th bake to maintain the desired color.
NOTICE
When slow or idling, open the Push/Pull slides fully and set the thermostat at
least 50°F (30°C) lower than your baking temperature in order to prevent the
bake deck from getting too hot.
Helpful Hints:
(a) An instructions plate is attached behind the damper knobs indicating how
to set the oven for more top or more bottom heat. Opening the slides allows
more heat to enter the baking chamber from the combustion / burner
compartment.
Closing the slides keeps more heat in the combustion / burner compartment,
thereby making the bake deck hotter.
(b) If the oven is up to bake temperature but has not been used for a while,
there is a tendency for the decks to get very hot. In this condition, when you
put in one pizza, TURN THE THERMOSTAT UP so that the main burner flame is at
its fullest, providing the extra heat needed to balance the high bottom heat.
The thermostat should be turned down back to the normal setting, as soon as
that pizza is baked.
(c) Frequently scrape and brush off decks to remove burnt residue which can
cause an “off- flavor” and an increase in the bake time.
(d) Heavily topped pizza or pan pizza requires lower bake temperatures and
longer bake times as compared to regular thin pizza with light toppings.
(e) Bubbles in fresh dough indicate an under-proofed or cold product. Allow
the dough balls to proof to double in size and warm to room temperature before
baking.
(f) Any type of pan or screen may be used in this oven. When choosing pans, be
sure to pick a pan which is closest in height to that of your product.
NOTICE
Dark color Pans and Screens transfer heat better than light colored aluminum
Pans or Screens. All Pans and Screens must be seasoned before use.
CLEANING AND MAINTENANCE
NOTICE
This appliance must be serviced only by an authorized service agent Bakers
Pride ® ovens are designed to be as maintenance-free as possible. Regular and
thorough cleaning
CAUTION
Disconnect the power supply before cleaning or servicing the oven.
Stainless Steel Surfaces:
(a) Deposits of baked-on splatter and grease, or discoloration, may be removed
with the stainless cleaner sample supplied or by using any commercial cleaner
recommended for stainless steel. Bakers Pride offers a stainless steel cleaner
expressly made for this purpose. RINSE WELL.
(b) Apply a thin coat of oil to protect and enhance the finish.
NOTICE
Apply stainless steel cleaner only when the oven is cold. Always rub with the
grains while applying light pressure.
Painted Surfaces:
(a) Washing with mild soap and water solution is adequate to keep the painted
surfaces clean.
(b) Apply a thin coat of oil to protect and enhance the finish.
Door Mechanism:
Every six months (more frequently if the oven is used heavily) the bottom door
spring mechanism and all moving parts must be inspected for wear.
NOTICE
Do not apply grease to spring lever shoulder bolt, spring roller or the door
rod and the door pin. They have self-lubricating inserts that will be damaged
when lubricated.
Flue Vent:
The Ventilation System must be inspected every six months and maintained clean
and free of obstructions.
Oven Interior:
Clean the oven interior only when the oven is cold. Use only the detergent
solutions and cleaners that meet the national and / or local codes.
A. Baking Chamber:
Clean the ceiling and the walls of the baking chamber with a mild soap and
water solution. Do not use oven cleaners, caustic solutions or mechanical
means as they will damage the interior aluminized surface.
B. Baking Decks:
The baking decks are heavy and fragile. They should be handled carefully. The
baking decks should be cleaned by using a long-handled scraper and stiff wire
brush. At the end of each day, turn the thermostat up to its maximum setting
and let the oven sit at that temperature for at least 1/2 hour. This will burn
off the food spilled onto the baking decks during day’s production and turn it
into ash. This ash can be brushed off the next day before turning the oven on.
The baking decks should be scraped and brushed during the day also to help
keep them clean. To remove excessive crumbs or carbon, the baking decks and
the oven cavity may vacuumed when the oven is cold. Do not use water or other
liquids on the baking decks as that may cause them to crack. After long use,
heavily soiled baking decks may be cleaned by turning over after scraping down
and brushing off. This will burn off the heavily soiled side of the baking
decks. This procedure may be repeated as needed.
(C) Burner Compartment:
Vacuum out any carbon or residue in the burner compartment and all around the
bottom door. The holes and louvers on the outer surfaces of the oven must be
kept free of obstructions to allow free movement of air for proper combustion
and cooling of the controls.
Troubleshooting Chart
| PROBLEM | PROBABLE CAUSE | REMEDY |
|---|---|---|
| No Pilot Light | Gas valve feeding oven may be in the closed position | Turn gas |
valve on. Relight pilot.
Main Burner(s) do not light| Gas valve feeding oven may be in the closed
position| Turn gas valve on. Relight pilot.
Thermopile may not be positioned in pilot flame.| Ensure that the tip of
thermopile is in pilot flame.
Thermopile may be defective| Call local authorized Bakers Pride Service Agent.
Oven too Hot| Thermostat set too high.| Lower the thermostat setting and see
if flame reduces in size. Allow several hours for heat to regulate.
Thermostat may be defective| Call local authorized Bakers Pride Service Agent.
Bottom of pies are undercooked| If the same area of the deck is used
repeatedly, the deck temperature in that area will be reduced.| Rotate pies to
unused areas of the bake deck that are hotter and will cook the bottoms
faster.
Micro slides are open too much.| Close micro-slides (pull out) until desired
combination is reached. This will help decrease top heat
Bottom of pies burn before toppings are cooked| Deck temperature too hot –
especially during slow periods.| Reduce thermostat setting by 50° – 75° below
normal bake temperature. When decks cool begin cooking and immediately
increase the thermostat setting by 50° – 75°.
Micro slides are closed too much| Open micro slides (push-in) to increase top
heat.
Oven was left “ON” overnight| Oven must be turned to “Pilot” position
overnight. It should not be left on a high temperature setting.
Exhaust fan too powerful.| Reduce fan speed.
Pies cook Unevenly| Area’s adjacent to oven walls are generally hotter.|
Rotate pies (180°), once during each bake or keep to the center of oven.
Oven does not turn On or Off on time. (Ovens equipped w/auto oven starter
only)| Power cord not plugged in.| Plug unit in.
Electrical outlet fuse/circuit breaker is tripped.| Replace fuse or reset
circuit breaker.
Timer incorrectly set.| Reset Timer.
Rear (Booster) burner fails to light| Electrical power has failed.| Ensure
that the power cord is still connected to a live outlet.
Call local authorized Bakers Pride Service Agent.
Unit takes too long to reach temp.| Gas volume or gas pressure may be
inadequate.| Contact gas supplier.
Call local authorized Bakers Pride Service Agent.
WIRING DIAGRAM
Wiring Diagram 24V – FC SERIES – 120V, 208V or 230V, 1PH
BAKERS PRIDE LIMITED WARRANTY
WHAT IS COVERED
This warranty covers defects in material and workmanship under normal use, and applies only to the original purchaser providing that:
- The equipment has not been accidentally or intentionally damaged, altered or misused;
- The equipment is properly installed, adjusted, operated and maintained in accordance with National and local codes and in accordance with the installation instruction provided with the product;
- The serial number rating plate affixed to the equipment has not been defaced or removed.
WHO IS COVERED
This warranty is extended to the original purchaser and applies only to
equipment purchased for use in the U.S.A.
COVERAGE PERIOD
Cyclone Convection Ovens: BCO Models: One (1) Year limited parts and labor;
(1) Year limited door warranty.
GDCO Models: Two (2) Year limited parts and labor; (2) Year limited door
warranty.
CO11 Models: Two (2) Year limited parts and labor; (5) Year limited door
warranty.
All Other Products: One (1) Year limited parts and labor. Warranty period
begins the date of dealer invoice to customer or ninety (90) days after
shipment date from Bakers Pride – whichever comes first.
WARRANTY
This warranty covers on-site labor, parts and reasonable travel time and
travel expenses of the authorized service
COVERAGE
Representative up to (100) miles, round trip, and (2) hours travel time. The
purchaser, however, shall be responsible for all expenses related to travel,
including time, mileage and shipping expenses on smaller counter models that
may be
carried into a Factory Authorized Service Center, including the following
models: PX-14, PX-16, P18, P22S, P24S, PD-4, PDC, WS Series and BK-18.
EXCEPTIONS
All removable parts in Bakers Pride ® cooking equipment, including but not
limited to: Burners, Grates, Radiant, Stones and Valves, are covered for a
period of SIX MONTHS. All Ceramic Baking Decks are covered for a period of
THREE MONTHS. The installation of these replacement decks is the
responsibility of the purchaser. The extended Cyclone door warranty years 3
through 5 is a parts only warranty and does not include labor, travel, mileage
or any other charges.
EXCLUSIONS
-
Negligence or acts of God,
-
Failures caused by erratic voltages or gas supplies,
-
Thermostat calibrations after (30) days from equipment installation date,
-
Unauthorized repair by anyone other than a Bakers Pride Factory Authorized Service Center,
-
Air and Gas adjustments,
-
Damage in shipment,
-
Light bulbs,
-
Alteration, misuse or improper installation,
-
Glass doors and door adjustments,
-
Thermostats and safety valves with broken capillary tubes,
-
Fuses,
-
Char-broiler work decks and cutting boards,
-
Tightening of conveyor chains,
-
Adjustments to burner flames and cleaning of pilot burners,
-
Tightening of screws or fasteners,
-
Accessories — spatulas, forks, steak turners, grate
lifters, oven brushes, scrapers, peels. etc., -
Freight — other than normal UPS charges,
-
Ordinary wear and tear.
INSTALLATION
Leveling and installation of decks as well as proper installation and check
out of all new equipment —per appropriate installation and use materials — is
the responsibility of the dealer or installer, not the manufacturer.
REPLACEMENT PARTS
Bakers Pride genuine Factory OEM parts receive a (90) day materials
warranty effective from the date of installation by a Bakers Pride Factory
Authorized Service Center.
This Warranty is in lieu of all other warranties, expressed or implied, and
all other obligations or liabilities on the manufacturer’s part. Bakers Pride
shall in no event be liable for any special, indirect or consequential
damages, or in any event for damages in excess of the purchase price of the
unit. The repair or replacement of proven defective parts shall constitute a
fulfillment of all obligations under the terms of this warranty. Form #U4177A
1/07
1307 N. Watters Rd, Ste. 180 Allen, Texas 75013
Phone 800.527.2100 | Fax 914.576.0605 |
bakerspride.com
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References
- Commercial Cooking Equipment For The Food Service Industry | Bakers Pride
- Manual-Hub.com - Free PDF manuals!
- Commercial Cooking Equipment For The Food Service Industry | Bakers Pride
- P65Warnings.ca.gov
- Manual-Hub.com – Free PDF manuals!
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