Bakers Pride Oven MDW operation manual Operation, Controls and Indicators, Power Up and Preheating

Multi-Deck Warmer Operation

Operation

Controls and Indicators

Refer to Figure 1 and the following sections for an explanation of controls and indicators.

Shelf Power/Lighting

The POWER ON/OFF circuit breaker allows you to turn all shelves ON or OFF. This device provides overload, short circuit and ground fault protection. When an overload or earth leakage ground fault condition occurs, the circuit breaker will trip causing the actuator to move to the OFF position and the leakage trip indicator LED to illuminate. A circuit is built into the device to simulate an overload or earth leakage ground fault. To test this circuit, a push-to-test button is located above the actuator. This button should be pressed at least once a month to check the functionality of the device. The LIGHTS ON/OFF circuit breaker allows you to turn all shelf lighting ON or OFF. A pilot light is mounted between the power circuit breaker and light circuit breaker. This light illuminates when an overtemperature condition occurs within the unit.

When the pilot light on the switch plate is illuminated, a unit malfunction has occurred. Turn the unit off immediately and contact an authorized BKI service agent for corrective action.

Shelf Temperature

The temperature of each shelf is individually controlled via knobs on a plate behind the swing-down front panel (accessed via ¼ turn fasteners). Each knob has a number corresponding to the shelf that it controls. The decal shows the relationship between the knobs and shelves. The initial knob settings are depicted in Figure 1.

Power Up and Preheating

1.Ensure that the power supply cord is connected to an appropriate power receptacle.

2.Place the POWER ON/OFF circuit breaker in the ON position.

3.Place the LIGHTS ON/OFF circuit breaker in the ON position.

4.Allow the unit to preheat for a minimum of 30 minutes before loading it with product.

Check Federal and State Health and Sanitation Regulations for internal temperature required for holding cooked foods for sale. Maintaining these temperatures often tends to allow continued cooking of certain products. Therefore, smaller amounts of bulk foods should be displayed at non-peak periods and the unit refilled as needed.

All meats and vegetables should be preheated to 160 degrees F. before being placed in the unit.

Temperature Adjustment

After placing the product onto the shelves, it may be necessary to adjust the temperature control knobs in order to maintain the proper internal temperature for the product on display. A thermometer should be used to read the internal temperature of each product. The temperature control knobs should be adjusted to the lowest possible setting that will maintain the proper product temperature.

Operational Guidelines

Only use product packaging suitable for the application.

Keep portable meat thermometers on hand. Check the food temperatures hourly. Rotate the food products. Foods loaded in first should be served first as much as is practical.

4