Countertop Rotisserie Oven
MODEL FS
Installation & Operation Manual
Serial Numbers 122912 and Higher
Countertop Rotisserie Oven
Table of Contents
Table of Contents
Table of Contents .................................................................................................................................................... 1
Introduction.............................................................................................................................................................. 2
Safety Precautions ................................................................................................................................................ 2
Safety Signs and Messages ............................................................................................................................. 2
Safe Work Practices ......................................................................................................................................... 3
Health And Sanitation Practices............................................................................................................................ 4
Food Handling................................................................................................................................................... 4
Storage Of Raw Meats...................................................................................................................................... 4
Coding Cooked Foods ...................................................................................................................................... 4
Storage Of Prepared Foods.............................................................................................................................. 4
Safety Labels......................................................................................................................................................... 5
Operation.................................................................................................................................................................. 6
Controls and Indicators ......................................................................................................................................... 6
Controller Operation.............................................................................................................................................. 8
Modes ............................................................................................................................................................... 8
Programming..................................................................................................................................................... 9
Cooking ................................................................................................................................................................. 9
Power Failure During Cooking Cycle .................................................................................................................. 10
Probe (Thermocouple) Diagnostics..................................................................................................................... 10
Installation.............................................................................................................................................................. 11
Unpacking and Handling..................................................................................................................................... 11
Location and Clearance ...................................................................................................................................... 11
Wiring .................................................................................................................................................................. 11
Maintenance........................................................................................................................................................... 12
Scheduled Maintenance...................................................................................................................................... 12
Oven Cleaning ................................................................................................................................................ 12
Troubleshooting................................................................................................................................................... 13
1
Countertop Rotisserie Oven
Introduction
Introduction
The FS is single revolving mild air convection countertop oven. It utilizes a single revolving rotor system to ensure
even product cooking. The unit contains a single stage cook and hold computer with 5 customizable cook
programs. Electronic controls are provided for powering the unit, turning on inside lights, turning the rotors and
resetting the unit. The rotors are removable to allow for easy maintenance and cleaning.
The BKI name and trademark on this unit assures you of the finest in design and engineering -- that it has been
built with care and dedication -- using the best materials available. Attention to the operating instructions
regarding proper installation, operation, and maintenance will result in long lasting dependability to ensure the
highest profitable return on your investment.
PLEASE READ THIS ENTIRE MANUAL BEFORE OPERATING THE UNIT. If you have
any questions, please contact your BKI Distributor. If they are unable to answer your
questions, contact the BKI Technical Service Department, toll free: 1-800-927-6887.
Outside the U.S., call 1-864-963-3471.
Safety Precautions
Always follow recommended safety precautions listed in this manual. Below is the safety alert symbol. When you
see this symbol on your equipment, be alert to the potential for personal injury or property damage.
Safety Signs and Messages
The following Safety signs and messages are placed in this manual to provide instructions and identify specific
areas where potential hazards exist and special precautions should be taken. Know and understand the meaning
of these instructions, signs, and messages. Damage to the equipment, death or serious injury to you or other
persons may result if these messages are not followed.
This message indicates an imminently hazardous situation which, if not avoided, will
result in death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided, could
result in death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided, may
result in minor or moderate injury. It may also be used to alert against unsafe practices.
This message is used when special information, instructions or identification are required
relating to procedures, equipment, tools, capacities and other special data.
2
Countertop Rotisserie Oven
Introduction
Safe Work Practices
Wear Safe Clothing Appropriate To Your Job
Always wear your insulated mitts when handling hot racks or touch any hot metal
surface. If you lose or damage your mitts, you can buy new ones at your local
restaurant equipment supply store or from your local BKI Distributor.
Always wear non-skid shoes when working around the oven or any other
equipment.
Never wear loose clothing such as neckties or scarves while operating this
equipment. Keep loose hair tied back or in a hair net while operating this
equipment.
Always wear appropriate personal protection equipment during the cleaning
process to guard against possible injury from hot cleaning solution.
Beware of High Voltage
This equipment uses high voltage. Serious injury can occur if you or any untrained
or unauthorized person installs, services, or repairs this equipment. Always Use an
Authorized Service agent to Service Your Equipment.
Keep this manual with the Equipment
This manual is an important part of your equipment. Always keep it near for easy
access. If you need to replace this manual, contact:
BKI
Technical Services Department
P.O. Box 80400
Simpsonville, S.C. 29680-0400
Or call toll free: 1-800-927-6887
Outside the U.S., call 864-963-3471
Protect Children
Keep children away from this equipment. Children may not understand that this
equipment is dangerous for them and others.
NEVER allow children to play near or operate your equipment.
Keep Safety Labels Clean and in Good Condition
Do not remove or cover any safety labels on your equipment. Keep all safety labels
clean and in good condition. Replace any damaged or missing safety labels. Refer
to the Safety Labels section for illustration and location of safety labels on this unit.
If you need a new safety label, obtain the number of the specific label illustrated on
page 5, then contact:
BKI
Technical Services Department
P.O. Box 80400
Simpsonville, S.C. 29680-0400
Or call toll free: 1-800-927-6887
Outside the U.S., call 864-963-3471
3
Countertop Rotisserie Oven
Introduction
Be Prepared for Emergencies
Be prepared for fires, injuries, or other emergencies.
Keep a first aid kit and a fire extinguisher near the equipment. You must use a 40-
pound Type BC fire extinguisher and keep it within 25 feet of your equipment.
Keep emergency numbers for doctors, ambulance services, hospitals, and the fire
department near your telephone.
Know your responsibilities as an Employer
• Make certain your employees know how to operate the equipment.
• Make certain your employees are aware of the safety precautions on the
equipment and in this manual.
• Make certain that you have thoroughly trained your employees about operating
the equipment safely.
• Make certain the equipment is in proper working condition. If you make
unauthorized modifications to the equipment, you will reduce the function and
safety of the equipment.
Health And Sanitation Practices
BKI Rotisserie Ovens are manufactured to comply with health regulations and are tested and certified to NSF
standards. You must operate the equipment properly, using only quality products and use meat thermometers to
insure meats are thoroughly cooked.
Food Handling
•
Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.
•
Clean and sanitize all utensils and surfaces that have been in contact with raw products. Clean and
sanitize the meat forks or baskets between cooking.
•
Never place cooked meats on the same surfaces used to prepare raw meats, unless the area has been
thoroughly cleaned and sanitized.
Storage Of Raw Meats
•
•
•
Designate an area or shelf strictly for the storage of all raw meats to be used in the rotisserie.
Raw product must always be stored at temperatures below 38° F. (3° C.).
Never store or mix raw foods above cooked foods, as this is a health hazard. The drippings from raw
foods contaminate cooked or processed foods.
•
All chicken and chicken parts to be stored overnight must be thoroughly iced down and refrigerated.
Coding Cooked Foods
All products cooked during the day should be sold the same day.
NOTE: It is not the intent of the rotisserie program to have unsold merchandise at the end of the cooking day.
Follow your company’s procedures for the handling of any leftover product.
Storage Of Prepared Foods
•
Cold foods should be kept at or below 38° F. (3° C.).
•
Hot foods must be maintained to meet local health codes, usually a minimum 145° F. (63° C.).
4
Countertop Rotisserie Oven
Introduction
Safety Labels
5
Countertop Rotisserie Oven
Operation
Operation
Controls and Indicators
Refer to the figure and table below for an explanation of the oven’s controls and indicators.
6
Countertop Rotisserie Oven
Operation
Item # Description
Function
1
HEAT ON LED
Illuminates to indicate that the oven is calling for heat. It cuts off only
when the temperature is reached.
2
3
4
TIME/TEMP Display
Program LEDs (1-5)
Function Buttons
Shows time/temperature and other messages during operation.
Illuminates to represent the program selected.
ITEM SELECT - This button is used to select the program. When this
button is pressed, the controller advances to the next program and its
associated LED illuminates.
START/STOP - This button is used to start and stop a cook or hold
cycle.
UP AND DOWN ARROWS - These buttons are used for setting
time/temperature by incrementing or decrementing to the desired value.
These buttons are used in conjunction with the COOK TEMP,
COOK TIME, HOLD TEMP, and HOLD TIME buttons.
COOK TEMP - This button is used to review and/or change the cook
temperature for the individual program.
COOK TIME - This button is used to review and/or change the cook
time for the individual program.
HOLD TEMP - This button is used to review and/or change the hold
temperature for the individual program.
HOLD TIME - This button is used to review and/or change the hold time
for the individual program.
REVIEW – This button is used to review and/or change a setting for
any program.
5
6
POWER ON/OFF Switch
Controls power to the entire unit.
ROTOR CONTROL
Controls power to the motor that turns the rotors if the POWER switch
ON/OFF Switch
is on.
7
8
OVEN LIGHTS ON/OFF
Switch
Controls power to the lights inside oven if the POWER switch is on.
PUSH TO RESET Switch
Pressing this switch resets power to the rotor motor when the motor
experiences an overload condition.
7
Countertop Rotisserie Oven
Operation
Controller Operation
The FS contains a single-stage cook and hold timer/temperature controller that has 5 cook programs and 5
modes of operation. This section explains the operating modes and programming of the controller.
Modes
Ready Mode
This mode is used to inform the operator that the oven temperature is at the initial temperature (Ready Range) for
a particular program. Ready mode is entered following the initial warm-up period after power-up or when a new
program is selected. In case of changing to a new program the oven may have to cool down or warm up to reach
the initial oven temperature for the newly selected program. When the oven temperature enters the Ready Range
for the current program, the display will flash “rEdy” and an audible alert will sound. At this time the display will
alternate between the ready message and the current oven temperature. With the oven temperature in the Ready
Range, a cycle may be started by pressing the START/STOP button.
Stop Mode
To enter the stop mode while a timing cycle is not in progress, press and hold the START/STOP button for one
(1) second. The display will alternate between “STOP” and the oven temperature.
To enter the stop mode while a timing cycle is in progress, press and hold the START/STOP button for two (2)
seconds. The controller will enter the ready mode after one (1) second. Continuing to hold the START/STOP
button for an additional (1) second will put the controller in the stop mode.
To exit the stop mode, press the START/STOP button. If the oven temperature is in the Ready Range, the
audible alert will sound. If the oven temperature is not in the Ready Range, the display will show the “too Hot” or
too CooL” message as applicable. When the oven temperature again reaches the Ready Range, the audible
alert will sound and the oven will be in the ready mode.
Cook Mode
The cook mode may be entered at any time. Press the START/STOP button to begin a programmed timed cycle.
While timing the cooking cycle, the display will alternate between the time remaining and the actual temperature.
When the time remaining reaches zero, the controller will alarm and flash the message “donE”.
If hold mode is disabled for this program, the unit will continue to alarm until the START/STOP button is pressed,
which will then cancel the current cycle and the controller will enter the stop mode.
If hold mode is enabled, the audible alert will sound for five (5) seconds or until a button is pressed. The unit will
then go into hold mode.
To cancel a cycle in progress, press and hold the START/STOP button for one (1) second. To restart a cycle with
the same programs, press the START/STOP button.
Hold Mode
When the unit enters hold mode, the display will show “HoLd” for one (1) second, the accumulated time for two
(2) seconds, and the oven temperature for one (1) second. The oven temperature will be regulated to the
programmed hold temperature setting.
When the accumulated hold time reaches the hold time setting, the display will flash the message “HoLd donE”
and alarm until a button is pressed. The control will now enter the stop mode. The hold cycle may be canceled by
pressing the START/STOP button for one (1) second.
Review Mode
While a cycle is in progress, the operator may enter the review mode and review and/or change a setting for any
program. This is done by momentarily pressing the REVIEW button, then pressing the ITEM SELECT button for
the desired item program. The display will be blank, and the program LED will flash. The operator may then press
the function button and review/change the setting. If a button is not pressed within five (5) seconds, the controller
will exit review mode. The cycle will continue to count accordingly (up or down) while in review mode.
8
Countertop Rotisserie Oven
Operation
If a cycle is changed during a timed cook or hold cycle and the time is set for a value that is less than the elapsed
time for the current cycle, the cycle will be completed when the review mode is exited.
If the cycle in progress goes into audible alert while in review mode, the controller will exit review mode and all
changes will be canceled.
Programming
Setting a Program
1. Press the ITEM SELECT button to select the desired program (indicated by the illuminated LED).
2. Press and hold a function (COOK TEMP, COOK TIME, HOLD TEMP, OR HOLD TIME) button. The
current setting will be displayed.
3. Press the UP or DOWN button as needed to display the required setting.
•
The hold mode may be disabled on any program individually. The timed cook cycle may also be
disabled, and the controller will operate as a holding timer. This is done by setting the cook or hold
time to “OFF”.
•
The controller may also operate with the cook and/or hold temperature set to “OFF”. When both the
cook and hold temperature are set to “OFF”, the controller will not regulate the oven temperature.
This feature is intended for demonstration or display purposes.
Reviewing a Program
1. Press the REVIEW button. The display will be blank and a program LED will be flashing.
2. Press the ITEM SELECT button to display the flashing LED for the desired program.
3. Press and hold the desired function button. The current setting will be displayed.
4. To change the setting, press the UP or DOWN button while holding the function button.
•
If a button is not pressed within five (5) seconds, the controller will exit review mode and continue the
cycle previously in progress.
•
•
The cycle in progress will continue to count up or down accordingly while in the review mode.
If a cycle is changed during a timed cook and/or hold cycle and the time is set for a value that is less
than the elapsed time for the current cycle, the current cycle will be completed when the review mode
is exited.
•
If the cycle in progress goes into audible alert while in review mode, the controller will exit review
mode and all changes will be canceled.
Cooking
1. Place the POWER switch, OVEN LIGHTS switch, and ROTOR CONTROL switch located on the front
panel in the “ON” position. The controller will automatically load the settings from the last program
selected and begin regulating to the cook or hold temperature. Typically, the oven temperature is too cool
upon power-up. If the oven temperature is below the programmed temperature, the display will alternately
flash “too”, “CooL” until the oven temperature reaches the programmed temperature.
9
Countertop Rotisserie Oven
Operation
2. Select the desired program by pressing the ITEM SELECT button until the LED corresponding to the
desired program is illuminated.
3. When the controller reaches the programmed temperature, the display will alternate between “rEdy” and
the current oven temperature. The audible alert will also sound for five (5) seconds. The audible alert may
be canceled early by pressing the START/STOP button. The display will continue to flash the ready
message.
During the ready message, the operator may also change to a new program. Since each program may be
set for a different temperature, the controller may require a warm-up or cool-down period for the oven to
get in range. If the oven temperature is out of range from the new setting, the display will show either
“too Hot-OPEn door” or “too CooL”, until the oven temperature comes within range of the new setting.
The ready message will again be displayed.
Once the display shows “rEdy”, if the oven temperature falls out of range again (due to the door opening
to load product), the “too Hot” or “too CooL” message will not be displayed. The “too Hot” or “too CooL”
messages are disabled during a cycle.
4. Open the oven door and load the product. Use the ROTOR CONTROL switch on the front panel to
operate the rotor during loading.
5. Once the product is loaded, close the door.
6. When the display is flashing the ready message and you want to start the cook cycle, press the
START/STOP button.
7. When a cook cycle ends, do one of the following:
•
If a hold time/temperature has not been programmed, an alarm will sound and the display will flash
the message “donE” until a button is pressed. Press the START/STOP button to enter the stop
mode.
•
If a hold time/temperature has been programmed, the hold cycle will start. During the hold cycle the
oven temperature will be regulated to the programmed hold temperature setting. When the
accumulated hold time reaches the hold time setting, an alarm sounds and the display will flash the
message “HoLd donE” until a button is pressed. Press the START/STOP button to enter the stop
mode.
Power Failure During Cooking Cycle
The controller will suspend operation retaining programs and cycle times. When power is restored, operation will
resume where left off when power failed.
Probe (Thermocouple) Diagnostics
If the probe (thermocouple inside the oven) stops working, the controller will cancel the cooking cycle, an audible
alert will sound, and the display will show “PROB”.
10
Countertop Rotisserie Oven
Installation
Installation
Serious injury, equipment damage or death could result if attempting to install this oven
yourself. Ensure that an authorized BKI service agent installs the oven.
Unpacking and Handling
It is the owners’ responsibility to file all freight claims with the delivering truck line. Inspect all cartons and crates
for damage as soon as they arrive. If damage to cartons or crates is found, or if a shortage is found, note this on
the bill of lading (all copies) prior to signing.
If damage is found when the equipment is opened, immediately call the delivering truck line and follow up the call
with a written report indicating concealed damage to your shipment. Ask for an immediate inspection of your
concealed damage item. Packaging material MUST be retained to show the inspector from the truck line.
Remove all packing from the interior and exterior of the oven.
Location and Clearance
Underwriters Laboratories requires that the oven have at least 6" clearance from combustible surfaces at the rear
of the machine.
Wiring
Electrocution, equipment failure or property damage could result if an unlicensed
electrician performs the electrical installation. Ensure that a licensed electrician perform
the electrical installation in accordance with local codes, or in the absence of local codes,
with the National Electrical Code, ANSI NFPA 70-20XX.
This unit, when installed by an authorized BKI service agent, must be wired for use in accordance with all
applicable local, state, and federal codes. For specific electrical requirements and connections refer to the wiring
diagram attached to the unit or provided in the Service Manual.
11
Countertop Rotisserie Oven
Maintenance
Maintenance
Failure to comply with the maintenance below could result in a serious accident or
equipment damage.
Failure to remove power from this unit before performing maintenance may cause severe
electrical shock. This unit may have more than one disconnect switch.
Scheduled Maintenance
Oven Cleaning
The oven must be cleaned at the end of each business day. Cleaning is not only necessary for sanitary reasons,
but will increase sales appeal and maximize operating efficiency.
Failure to remove power from this unit may cause severe electrical shock. This unit may
have more than one disconnect switch.
Using abrasive cleaners may damage the cabinet finish. Use only a mild soap and water
solution.
DO NOT USE OVEN CLEANER on this machine. Caustic cleaners can cause damage to
the machine.
Never steam clean or get excess water in the interior of the cabinet as this can damage
unit.
Always wear appropriate personal protection equipment during the cleaning process to
guard against possible injury from hot cleaning solution.
1. Turn off all switches and controls.
2. Let the oven cool to room temperature.
3. Pull grease drawer out of oven and empty it’s contents.
4. Clean grease drawer and tray area with hot soapy water.
5. Remove all food products from the unit. Remove meat forks, hanging baskets and rotors from the unit
and place them in a large sink to soak in hot cleaning solution (BKI Cleaner).
6. Clean the outside and inside of the rotisserie oven with warm water, a sponge and an approved cleaner
which is authorized for use on food surface areas.
7. Clean meat forks, hanging baskets and rotors with warm water, a sponge and BK Cleaner. Wipe dry with
a clean cloth.
8. Reassemble the oven.
12
Countertop Rotisserie Oven
Maintenance
Troubleshooting
Problem
Cause
Possible Solution
Unit will not turn on.
Power to unit is not on. Problem Check circuit breaker or fuses at building
with building power panel,
circuit breaker or fuse.
power panel. If problem persists, contact
an authorized electrician for corrective
action.
Power cord may not be plugged Plug cord into outlet.
into outlet.
Blown fuse.
Contact an authorized BKI service agent
for corrective action.
Not rotating.
Motor circuit breaker tripped.
Press the reset button. If problem persists,
contact an authorized BKI service agent
for corrective action.
ROTOR switch may not be
activated.
Make sure the ROTOR switch is on.
Rotor switch not functioning.
Oven does not heat at all.
Defective switch.
Contact an authorized BKI service agent
for corrective action.
Improper program settings.
Check program settings.
Heating elements not
functioning.
Contact an authorized BKI service agent
for corrective action.
Bad relay.
Contact an authorized BKI service agent
for corrective action.
Doors may not be closed.
Improper line voltage.
Close the doors.
Oven heats up slowly.
Check incoming voltage. If problem
persists, contact an authorized BKI
service agent for corrective action.
Heating element not
functioning.
Contact an authorized BKI service agent
for corrective action.
Lights are not working.
Light switch may not be on.
Turn the LIGHTS switch on. If problem
persists contact an authorized BKI service
agent for corrective action.
Controller displays “PROB”.
Thermocouple connection is
loose or thermocouple
defective.
Contact an authorized BKI service agent
for corrective action.
Controller displays faulty
temperature readings above
400 degrees.
Defective controller, Defective
heating elements or Defective
thermocouple.
Contact an authorized BKI service agent
for corrective action.
13
P.O. Box 80400, Simpsonville, S.C. 29680-0400, USA
Made and printed in the U.S.A
LI0129/0407
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