SECTION 3
OPERATION
WARNING
OVEN MUST BE KEPT CLEAR OF
COMBUSTIBLES AT ALL TIMES.
III. STEP-BY-STEP OPERATION
Control Panel (On split belt ovens, two conveyor speed controls are mounted on the control panel.)
A. Startup Procedures
Initial Startup
Check that the
Daily Startup
1.Turn the BLOWER switch (Figure
2.Check to see if the cooling fan (see Figure
IMPORTANT NOTE
The cooling fan operates when the BLOWER switch is turned “ON” or “I”. It must operate to keep the control console below 140°F (60°C).
3.Turn the CONVEYOR switch (Figure
4.Set the temperature controller to the desired baking temperature. See section on bake times to determine desired temperature.
NOTE: For complete temperature controller operation instructions refer to Step C.
5.Turn the HEAT switch (Figure
When in operation, the burner is either on low or high flame. Its
To relight the oven, turn the HEAT switch to “OFF” or “O” for 5 minutes. Then, repeat the Oven Startup procedure.
6.Close front window.
7.Oven will reach a baking temperature of 600°F (315°C) in approximately 10 minutes. Allow the oven to cycle for
30minutes after it has reached desired bake temperatue. The oven is now ready for baking.
Power Failure
In case of power failure, turn off all switches; open oven window and remove product. After power has been reestablished follow normal startup procedure.
CAUTION
The burner will not operate and gas will not flow through the burner without electric power. No attempt should be made to operate the oven during power failure.
B. Shutdown Procedure
1. Turn the BLOWER and HEAT switches to “OFF” or “O”.
NOTE: The blowers will remain on until the oven tempera- ture cools down to 200°F (93°C) at which time they will stop automatically.
2.Make certain that there are no products left on the conveyor inside the oven. Turn the CONVEYOR switch to “OFF” or “O”.
3.Turn off the main gas supply valve.
4.Open the oven window.
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