The Main Street Equipment Electric Convection Oven is a commercial cooking appliance designed for efficient and precise cooking in professional kitchens. It features a sturdy steel construction and is equipped with a built-in two-speed convection fan to ensure temperature uniformity throughout the oven cavity. The oven utilizes high-efficiency heating elements and an electronic thermostat for accurate temperature control, which is crucial for precise cooking results.
Function Description:
The primary function of the Main Street Equipment Electric Convection Oven is to cook food using convection heating. The convection fan circulates hot air evenly within the oven, promoting faster and more consistent cooking compared to conventional ovens. The oven offers both "COOK" and "COOL" fan modes, allowing for continuous fan operation during cooking and rapid cooling of the oven cavity after use. It includes a temperature control knob to set the desired cooking temperature and a cook timer to remind users of cooking duration. An interior light switch allows for independent control of the oven's internal lighting.
Important Technical Specifications:
The manual provides specifications for two models: 541EC1C and 541EC1D, and notes that 541EC2D/C ovens consist of two like 541EC1D/C ovens. Each oven requires its own electrical connection.
- Total Power:
- 541EC1C: 11.5 kW
- 541EC1D: 10.1-11.9 kW
- Voltage:
- 541EC1C: 208V
- 541EC1D: 240V
- Amps:
- 541EC1C: 55A (1 Phase), 34A (3 Phase)
- 541EC1D: 50A (1 Phase), 30A (3 Phase)
- Overall Dimensions (Single Oven): 38⅛" x 41½" x 54⅛"
- Overall Dimensions (Stacked Oven): 38⅛" x 41½" x 63½"
- Oven Chamber Dimensions: 29" x 22¼" x 20"
- Temperature Range: 150-500°F
- Fan Speed:
- High: 0.5 HP
- Low: 0.14 HP
- Weight (Single Oven): 403.45 lb.
- Clearance: 0" sides, 2" rear, 6" from heat-producing equipment.
- Phase Conversion: The ovens are phase convertible (1 Phase to 3 Phase or vice versa), but the voltage cannot be converted. Users must ensure they have a unit with the correct voltage for their electrical connection.
- Electrical Grounding: The oven must be electrically grounded in accordance with all local and national codes (e.g., National Electrical Code ANSI/NFPA no. 70 in the USA).
Usage Features:
- Control Panel: The oven is operated via a user-friendly control panel located at the front.
- Power Switch: A simple ON/OFF switch for the oven.
- Fan Mode Switch: Allows selection between "COOK" mode (fan runs continuously when doors are closed, does not cycle with burners) and "COOL" mode (fan runs continuously even if doors are open, useful for rapid cooling).
- Fan Speed Switch: Offers HI/LOW fan speed options, which should be selected based on the type of food being cooked.
- Cook Temperature Control: A knob to set the desired cooking temperature from 150°F to 500°F. The "HEAT ON" indicator light illuminates when burners are active and turns off when the set temperature is reached, cycling ON/OFF to maintain temperature.
- Cook Timer: A knob to set cooking times up to 55 minutes. An alarm sounds when the timer expires. The timer is a reminder and does not control the oven's operation. It can be cancelled by turning the knob to OFF.
- POWER Indicator: Lights up when the unit is connected and the Power Switch is in the "ON" position.
- Oven Interior Light Switch: A push-button switch to turn the oven's internal light ON/OFF independently.
- Door Safety Feature: Opening the oven doors automatically shuts off the burners and fan until the doors are closed, enhancing safety.
- High Temperature Reset: The oven is equipped with a temperature limiter that can be manually reset if the unit overheats. This requires unplugging the unit, removing a bolt, and opening the control panel to access the reset button.
- Stacking Capability: Two like ovens (e.g., 541EC1D/C) can be stacked using a specific stacking kit (#54117046014). This procedure requires two people and should be performed by an authorized service agent or installer.
Maintenance Features:
- Daily Cleaning: The equipment should be cleaned daily to ensure proper operation and prolong its lifespan.
- Cleaning Agents: Steel surfaces should be cleaned with approved cleaning agents like Noble Chemical Sunbright, Knockout, or Blast, diluted in very hot water and applied with a soft cloth. Abrasive powders, corrosive substances, steel wool, or abrasive disks made of other metals/alloys should be avoided to prevent damage and rust stains.
- Rust Prevention: Metal powder, shavings, and iron materials can cause stainless steel to rust. Superficial rust stains on new equipment can be removed with a detergent diluted in water and a scouring pad. Rust is not covered by the warranty.
- Rinsing: After cleaning, the unit must be rinsed properly with clean water. Direct water jet spraying should be avoided.
- Professional Maintenance: It is recommended that the user subscribes to a maintenance agreement for annual checks by an authorized technician.
- Pre-Maintenance Disconnection: Before any maintenance or repair, the equipment must be disconnected and unplugged.
- Spare Parts: Only original spare parts supplied by Main Street Equipment should be used.
- Long-Term Storage: If the equipment will not be used for an extended period, it should be cleaned thoroughly, along with its surrounding areas.
- Installation and Service: Installation, startup, and maintenance must be performed by a qualified, licensed installer or technician, adhering to national and local codes. Incorrect installation, improper maintenance, or incorrect use can void the manufacturer's warranty and pose safety risks.
- Clearance Requirements: The unit must be installed at least 2" from walls and 6" from other heat-producing equipment. Nearby surfaces should be non-combustible and thermally insulated.
- Exhaust System: The oven must be placed under an exhaust hood to comply with local regulations, and the room must have adequate air intakes. The unit is not designed for direct connection to an evacuation duct for combustible products.
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