7.TOP GRATES:

Place a grate over each of the radiants. For normal operation, the pointed side of the grate is facing up. For use with foods that require extra support, the flat side may be used.

On XX Models, grates can be placed on three levels; two positions are built into the rear of the unit; the third position requires a special adapter. On CH models, three positions are already built into the rear of the unit.

8.LIGHTING:

Each burner on the base char broiler has a standing pilot burner that must be lit before the burners can be lit. To light the pilot burners:

(a)Turn all broiler valves to the off position.

(b)Remove each top grate and radiant.

(c)Open main gas SHUT-OFF valve (supplied by customer).

(d)Allow air to bleed from the gas line through the pilot burners.

(e)Light the pilot burners using a lit taper.

(f)Turn the burner control valves “ON” to light the burners.

(g)If any burner fails to light, turn the burner valves to “OFF”, wait five minutes and repeat the above procedure.

(h)After all burners have been ignited properly, turn each burner valve “OFF” and allow the unit to cool. NOTE: Make sure that the pilot burners stay lit.

(i)Replace radiants and top grates.

(j)Each burner may now be adjusted to the desired flame size by turning the individual burner valve handle.

(k)To shut down the unit, turn all valves “OFF”

Wait five minutes before attempting to re-light.

NOTE: The pilot burners will stay lit until the gas supply to the unit is turned “OFF”.

9.GRIDDLE PLATE:

Griddle plates should not cover more than 50% of the BROILING area. Each Griddle Plate fits on top of two grates (one 4 1/2” and one 6”). It is not necessary to remove the top grates and radiants before installing the griddle plate.

10.ADDITIONAL INSTALLATION INSTRUCTIONS

(a)Keep the area around the broiler free and clear of combustible materials.

(b)The provision of an adequate air supply to your broiler is essential. Provide for sufficient outside air to enter the broiling area and assure that this airflow is not obstructed.

(c)Air enters the burner area from the front and bottom of your broiler. Assure that these areas are kept open and unobstructed.

(d)Servicing is accomplished through the front and top of the broiler. Assure that these areas are kept unobstructed for proper servicing and operation.

11.INSTALLATION WITH CASTERS

(a)Install the casters with the wheel brakes on the front of the appliance.

(b)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 USA (CAN 1-6.7 in Canada) and adequate means must be provided to limit the movement of the appliance without depending upon the connector and any quick disconnect device or its associated piping to limit the appliance movement.

(c)The restraint should be attached to the legs on which the casters are mounted.

(d)If disconnection of the restraint is necessary, the restraint should be reconnected after the appliance has been returned to its originally installed position.

5

Page 4 Page 6
Page 5
Image 5
Bakers Pride Oven XX & CH manual TOP Grates, Lighting, Griddle Plate, Additional Installation Instructions
Page 4 Page 6

XX & CH specifications

Bakers Pride has long been a revered name in the commercial kitchen equipment industry, and the Bakers Pride Oven XX & CH is a testament to the brand's legacy of quality, innovation, and performance. Designed for pizzerias, bakeries, and restaurants, this oven brings together cutting-edge technology and a user-friendly interface, making it an ideal choice for high-demand cooking environments.

One of the standout features of the Bakers Pride Oven XX & CH is its impressive cooking capacity. With multiple decks available, operators can maximize productivity while ensuring consistent results across different baking or cooking cycles. Each deck is designed to accommodate a variety of dishes, from pizzas and breads to casseroles and more, making it a versatile addition to any kitchen.

The ovens are equipped with Bakers Pride's unique heat management technology, which ensures even heat distribution. This technology helps in achieving perfectly cooked dishes by minimizing hotspots and ensuring that every item receives the same level of heat. As a result, bakers and chefs can confidently rely on the oven for uniform browning and cooking, crucial for maintaining high standards in food quality.

Another key feature is its robust construction. The exterior is built from durable stainless steel, which not only provides a sleek and professional look but also ensures longevity and ease of cleaning. The insulated design minimizes heat loss, enhancing energy efficiency while keeping the kitchen environment comfortable.

Additionally, the Bakers Pride Oven XX & CH comes with intuitive controls that facilitate easy operation. Users can adjust temperature settings, manage timers, and control the baking environment with precision. This level of control allows for greater flexibility in cooking, permitting chefs to experiment with various recipes and techniques.

For those who prioritize sustainability, the oven incorporates energy-efficient technologies that help reduce energy consumption without compromising performance. This feature is increasingly important in today's environmentally-conscious market, where kitchens seek to reduce their carbon footprint while still delivering delicious food.

The Bakers Pride Oven XX & CH is not just a piece of equipment; it is an essential tool for culinary professionals aiming for excellence. With its combination of advanced technology, high capacity, durability, and easy operation, it serves as a reliable partner in any fast-paced kitchen environment. Whether it's the daily bread or a gourmet pizza, this oven is designed to meet and exceed expectations, making it a favored choice among chefs and bakers alike.
Top Page Image Contents