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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
Daily Startup
1. Turn the BLOWER/HEAT switch (Figure 3-6) to the
“ON” or “I” position. This starts the main blower fan and the
cooling fan. The blower circulates air through the air fingers
and must stay on during the cooking or baking process.
2. Check to see if the cooling fan (see Figure 1-8) is operating
when the BLOWER/HEATswitch (see Figure 3-6) is turned “ON”
or “I”. The cooling fans cool the control components and burner
blower motor. The cooling fan, located at the rear of the electrical
control cabinet blows air into and through the cabinet. Air is
exhausted through the front of the cabinet and also out the front
of the oven. Refer to Daily Maintenance Section for fan intake
checking procedure.
IMPORTANT NOTE
The cooling fan operates when the BLOWER/
HEAT 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 3-6) to the “ON” or
“I” position. This starts the conveyor belt moving through
the oven. Set the conveyor speed for the desired baking
time. Refer to the following Procedures E, F and G.
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 3-6) to the “ON” or “I”
position. This completes a circuit to supply electric power
to the electric heating system.
6. Close front window.
7. Oven will reach a baking temperature of 500°F (232°C)
in approximately 10 minutes. Allow the oven to cycle for
30 minutes 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.
B. Shutdown Procedure
1. Turn the BLOWER/HEAT switch 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. Open the oven window.