1. Important Information ......................................................................................................................... 2
2. Before you begin ................................................................................................................................ 4
About This Manual .............................................................................................................................................. 4
Equipment Safety ................................................................................................................................................ 4
Food Safety ......................................................................................................................................................... 5
3. Equipment Diagrams .......................................................................................................................... 6
Single Swing Door Rotisserie .............................................................................................................................. 6
Single French Door Rotisserie ............................................................................................................................ 7
Double-Stacked Swing Door Rotisserie .............................................................................................................. 8
Double-Stacked French Door Rotisserie ............................................................................................................. 9
Control Panel Layout ........................................................................................................................................ 10
4. Operation .......................................................................................................................................... 11
Morning Startup ................................................................................................................................................ 11
4.1.1. Starting the Rotisserie ........................................................................................................................ 11
4.1.2. Running a Preheat Cycle .................................................................................................................... 12
4.2. Cooking Procedure ........................................................................................................................................... 12
4.2.1. Loading and Starting a Cook Cycle .................................................................................................... 12
End of the Cook ................................................................................................................................................ 13
Loading and Unloading the Rotisserie .............................................................................................................. 14
4.4.1. Loading the Skewers .......................................................................................................................... 14
4.4.2. Unloading the Skewers ....................................................................................................................... 15
Optional Accessories ........................................................................................................................................ 16
4.5.1. Grease Shuttle (Double-Stacked Oven) ............................................................................................. 16
4.5.2. Anti-Splash Screen ............................................................................................................................. 16
Available Accessories ....................................................................................................................................... 17
5. Maintenance ..................................................................................................................................... 18
5.1. Daily Cleaning ................................................................................................................................................... 18
5.1.1. Beginning of the Day .......................................................................................................................... 18
5.1.2. Cleaning Throughout the Day ............................................................................................................. 18
5.1.3. Cleaning at the End of the Day ........................................................................................................... 18
5.1.4. Cleanliness Evaluation ....................................................................................................................... 19
5.2. Weekly Inspection ............................................................................................................................................. 20
5.3. Material Cleaning Guidelines ............................................................................................................................ 20
5.3.1. Guidelines for Cleaning Glass Surfaces ............................................................................................. 20
5.3.2. Guidelines for Cleaning Metal Surfaces .............................................................................................. 21
6. Troubleshooting ............................................................................................................................... 22
6.1. Rotisserie Does Not Operate ............................................................................................................................ 22
Safety Lockout .................................................................................................................................................. 23
6.3. Replacing the Halogen Lamp ............................................................................................................................ 24
Numeric Temperature Display Mode ................................................................................................................ 25
7. Options.............................................................................................................................................. 26
Smoker Kit ........................................................................................................................................................ 26
7.1.1. Operating Instructions ......................................................................................................................... 26
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