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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 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 switch (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
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 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.