!

CAUTION: Do not store combustible items or materials on racks.

!

D. LOCATION AND MINIMUM CLEARANCES:

Move the oven to its final location keeping the minimum clearance 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.

MINIMUM CLEARANCES FROM COMBUSTIBLE AND NONCOMBUSTIBLE CONSTRUCTION

 

Under Ventilation Hood

Direct Venting

RIGHT WALL

1”

1”

LEFT WALL

1”

3”

REAR WALL

3”

3”

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Suitable for installation on combustible floor when installed with legs or casters

!

provided.

 

 

 

!

CAUTION: Do not set the oven with its back flat against the wall. It will not operate

!

properly unless there is at least three inches breathing space behind the oven

E. GAS CONNECTION:

The ovens should not be installed on the same gas supply line with space heaters, boilers or other gas equipment with high intermittent demand.

The installation of the oven must conform to the latest local codes or National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2.The appliance must be isolated from the gas supply piping system by closing its manual shut-off valve during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psig (3.45kpa). 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 ½ psig (3.45kpa).

Use a pipe joint compound that is resistant to the action of liquefied petroleum gases when making gas connections. For Propane gas, use at least ½” (13 mm) pipe or tubing with a 5/8” (16 mm) inside diameter. For Natural gas, use ¾” (19 mm) pipe.

The gas pressure regulator is part of the combination valve and is adjusted to yield a pressure of 3.5” water column (9 mbar) for Natural Gas. If the oven is ordered for use on Propane Gas or Butane, the pressure regulator in the combination valve is preset at the factory to yield a pressure of 10” water column (25 mbar). NOTE: No external regulator is required.

Gas supply pressure in the European Community countries should be as below.

Gas Type

Supply Pressure

Gas Type

Supply Pressure

G20

20 mbar

G30

30 or 50 mbar depending on country

G25

25 mbar

G31

30, 37, or 50 mbar depending on country

G20/25

20/25 mbar

 

 

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 goes into the oven. It must be located such that it is easily accessible. When stacking with another oven, two 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 expressly made for this purpose. Do not use matches, candles or a flame and so forth to check leaks since these methods are extremely dangerous.

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Bakers Pride Oven COB-GS, COB-GD manual Location and Minimum Clearances, GAS Connection, Gas Type Supply Pressure
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COB-GD, COB-GS specifications

Bakers Pride is renowned for its commitment to quality and innovation in commercial cooking equipment, and the COB-GS and COB-GD ovens are no exception. Designed for high-performance baking, these gas ovens cater to the needs of pizzerias, bakeries, and restaurants alike, providing unmatched results without compromising on efficiency.

One of the standout features of the COB-GS and COB-GD is their durable construction. Built with heavy-duty steel, these ovens offer impressive durability that can withstand the rigors of high-volume cooking environments. The porcelain-coated interiors ensure easy cleaning and maintenance, while also enhancing heat retention for consistent baking results.

Both models come equipped with dual baking chambers, allowing for versatile cooking options. This feature is particularly beneficial for establishments that need to bake different items simultaneously, maximizing productivity without sacrificing quality. The COB-GD, in particular, highlights a gas convection system, ensuring even heat distribution throughout the chambers for perfectly baked goods every time.

Temperature control is essential in any baking operation, and the COB ovens deliver with precision. They offer manual controls that allow operators to set and monitor temperature settings up to 600°F, ensuring that each dish is cooked to perfection. Additionally, the built-in thermostat provides accurate temperature readings, further enhancing the baking process.

Another significant aspect of the COB-GS and COB-GD models is their advanced safety features. The ovens are equipped with a flame failure safety system that automatically shuts off the gas supply in case of any operational inconsistencies. This safety measure protects not only the equipment but also the staff working in the kitchen.

Efficiency is key in any busy kitchen, and these ovens do not disappoint. They are designed to preheat quickly, allowing for faster turnaround times and improved service speeds, which is crucial during peak hours. With a compact design, the COB ovens can fit into various kitchen layouts, making them a practical choice for both new and existing setups.

In summary, the Bakers Pride COB-GS and COB-GD ovens exemplify quality, efficiency, and precision. Their robust construction, advanced technologies, and user-friendly features make them indispensable for any commercial kitchen aiming to enhance its baking capabilities. Whether baking pizzas, breads, or pastries, these ovens promise to deliver outstanding results that will satisfy both chefs and customers alike.
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