F. ELECTRICAL CONNECTION:

The oven, when installed, must be electrically grounded in accordance with local codes and/or the latest edition of the National Electrical Code ANSI/NFPA No. 70 in the USA (Canadian Electrical Code CSA Standard C22.1, Part 1 in Canada).

In Europe, the appliance must be connected by an earthen 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.

The electric motor, all the related switches, interior lights, and the timer/buzzer are all connected through the 6-foot (1829 mm) power supply cord located at the rear of the oven. The supply cord must be plugged into a properly grounded, three-prong receptacle. DO NOT CUT OR REMOVE THE GROUNDING PRONG FROM THE PLUG.

Normal factory connections are made for 120 volts A.C., 60 hz, Service in USA and Canada or 240 volts A.C., 50 hz service in European community countries. Other voltages can be supplied upon request. Electrical characteristics of this unit can be found on the rating plate located on the right side of the unit.

This unit is provided with a permanently lubricated electric motor. A wiring diagram may be found on the back of the service panel on the right-hand side and in this manual.

G. FLUE CONNECTION VENTILATION:

Installation under ventilation hood (standard):

If the oven is not vented directly and is installed under a ventilation hood, the unit is ready to be installed as is. Local inspectors and ventilation specialists should be consulted so that the design and the installation of the hood conform to local/municipal codes. In the U.K., follow ventilation requirements as detailed in B.S. 5440.

Optional direct venting (not available for European community countries):

If direct venting, a flue adapter and a draft hood are required to be installed. They prevent the flue gases leaving the oven to be affected by the air pressure changes on the outside of the flue stack extending out of the building. The flue pipe from the draft hood must not run downwards at any point from the oven to the final outlet. It should always slant slightly upwards. For best results, is should rise straight up. The venting system shall be in accordance with the National Fuel Gas Code, ANSI Z223.1 / NFPA 54 and or the CSA B149.1, Natural Gas and CSA B149.2, Propane Installation Codes, and local codes.

NOTE: DO NOT PUT A DAMPER IN THE FLUE AND DO NOT CONNECT A BLOWER DIRECTLY TO THE FLUE.

If the flue runs directly to the free air outside the building, use a wind deflector or a UL listed vent cap at the end of the pipe. Termination of the vent must be at least two feet above the highest part of the roof within ten feet. REF: AGA CATALOG NO. XH0474.

H. BURNER OPERATION:

The oven burner flame should always have a blue appearance. This indicates a good mixture of air and gas. When using LP gas, the flame will have a blue-yellow appearance. There may be intermittent yellow-orange flame noticed. This is caused by dust particles burning in the flame.

I.SYSTEM CHECK- ROTARY CONTROL:

(1)Open the oven door.

(2)Turn Selector Switch to “HI.” The indicator light near Selector Switch and oven light will illuminate.

(3)Close the door. Oven lights will go off and fan will run. Make sure fan is rotating clockwise looking from front.

(4)Press Oven Light switch. Oven light will go on and will go off when switch is released.

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Bakers Pride Oven COB-GD Electrical Connection, Flue Connection Ventilation, Installation under ventilation hood standard

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.