Standex TRI-STAR Cyclone Series - User Manual

21 pages

Save Page as PDF

To Next Page

INSTALLATION AND OPERATING INSTRUCTIONS

Cyclone

SERIES

ELECTRIC CONVECTION OVENS

Models: TSCO-E1 and TSDCO-E1

INTENDED FOR OTHER THAN HOUSEHOLD USE

RETAIN THIS MANUAL FOR FUTURE REFERENCE

OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES

FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors or

liquids in the vicinity of this or any other appliance.

WARNING: Improper installation, adjustment, alteration, service or maintenance

can cause property damage, injury or death. Read the Installation, Operating and

Maintenance Instructions thoroughly before installing or servicing this equipment.

WARNING: Initial heating of oven may generate smoke or fumes and must be

done in a well-ventilated area. Overexposure to smoke or fumes may cause

nausea or dizziness.

This equipment has been engineered to provide you with year round dependable service when used

according to the instructions in this manual and standard commercial kitchen practices.

P/N 21709212 09/12

TRI-STAR MANUFACTURING

729 3

Avenue

Dallas, TX 75226

Phone : +1 (714) 424-9380

Fax : +1 (714) 424-9385 www.tri-starmfg.com Web

Toll Free : +1 (866) 782-7462

Questions and Answers

B
Bianca IrwinAug 10, 2025
Why does food brown unevenly in my Standex TRI-STAR Cyclone Convection Oven?
- F
  fblairAug 10, 2025
  Uneven browning in your Standex Convection Oven can occur for several reasons: the oven may not be preheated to the correct temperature, there may be aluminum foil on the rack or oven bottom, pans may be too crowded, baking pans may be too large, you may be using a dark or glass baking pan, the temperature may be too low, or the bake time may be too short. To resolve this, preheat the oven, remove any foil, center pans with adequate spacing, use smaller pans if necessary, lower the oven temperature by 25°F (-3.8°C) if using dark or glass pans, increase the temperature if it is too low, and increase the bake time.
K
kevin94Aug 26, 2025
What to do if food dries before browning in Standex TRI-STAR Cyclone?
- D
  Donna SmithAug 26, 2025
  If food dries out before browning in your Standex Convection Oven, it could be due to an oven temperature that is too high or opening the oven door too frequently. Try lowering the oven temperature and checking the food fewer times.

The provided document is an installation and operating manual for the Tri-Star Cyclone Series Electric Convection Ovens, specifically models TSCO-E1 and TSDCO-E1. These ovens are designed for commercial use, not household use, and are manufactured by Tri-Star Manufacturing, a Standex Company.

Function Description

The Tri-Star Cyclone Series Electric Convection Ovens are commercial cooking appliances designed for baking, roasting, and other food preparation tasks. They utilize convection heating, which involves circulating hot air within the oven cavity to ensure even cooking and faster cooking times compared to conventional ovens. The ovens are available in single and double-stacked configurations, offering flexibility for various kitchen layouts and capacities. They are equipped with either rotary controls or programmable push-button controls, providing different levels of operational sophistication. Optional features include steam injection for specific cooking applications.

Important Technical Specifications

Models: TSCO-E1 (Single Oven) and TSDCO-E1 (Double Oven).
Electrical Connections:
- Voltage: 208V/240V (1 Phase or 3 Phase), 230V/400V (3 Phase, 4 Wire for Export).
- Power: 10.5 KW per oven.
- Amperage (1 Phase):
  - 208V: 48 Amps (Line 1 & 2)
  - 220-240V: 44 Amps (Line 1 & 2)
- Amperage (3 Phase):
  - 208V: 30 Amps (Line 1 & 2), 28 Amps (Line 3)
  - 220-240V: 26 Amps (Line 1 & 2), 24 Amps (Line 3)
- Wiring: Requires No. 6 AWG wires suitable for at least 90°C. Hard wiring by a qualified licensed electrician is required.
- Grounding: Must be electrically grounded in accordance with local codes and/or the latest National Electrical Code ANSI/NFPA No. 70 (USA) or CSA Standard C22.1 (Canada), or EN 60335-1 (Europe).
Motor Specifications (Fan):
- 50Hz: Low RPM: 725, High RPM: 1425
- 60Hz: Low RPM: 850, High RPM: 1725
- Motor Type: Permanently lubricated electric motor.
Temperature Range: Programmable cook temperatures from 150°F to 550°F (66°C to 288°C).
Hold Temperature Range: 140°F to 200°F (60°C to 94°C).
Timing Range: Programmable from 01 second to 99 hours (automatically switches from min/sec to hour/min).
Construction Material: 14 gauge 201 Stainless Steel for stacking kits.
Clearances: Minimum clearances from combustible and noncombustible construction under a ventilation hood: 1" (Right Wall), 1" (Left Wall), 3" (Rear Wall).
Restraint: When casters are installed, a fixed restraint (heavy-gauge cable) must be used to limit appliance movement.
Flue Connection: Designed for installation under a ventilation hood. No damper should be installed in the flue, and a blower should not be connected directly to the flue. A wind deflector or UL listed vent cap is required if the flue runs directly outside.

Usage Features

Convection Heating: Circulates hot air for even and faster cooking. Recipes may require a 50°F (30°C) temperature reduction due to increased efficiency.
Control Options:
- Rotary Control (Standard): Features a Selector Switch (HI/LO/Cool Down/Off), Thermostat Knob, and Timer Knob.
- Programmable Cook & Hold-3 Plus™ Controller (Push-Button): Stores three operator-programmed recipes plus one manual override recipe. Allows setting cook time, cook temperature, hold time, hold temperature, and fan mode (ON/Pulsed). Features LED indicators for timing mode (HOUR/MIN, MIN/SEC), ready/heating status, hold status, and fan status.
Temperature Display: Can be configured for Fahrenheit or Celsius via a jumper on the circuit board. Displays actual temperature, flashes if more than 20 degrees below set temperature, and shows ":00" when a cook cycle is complete. "000" indicates a probe failure or exceeding operating temperature.
Fan Modes: Programmable for "Fan always ON" or "Fan pulsed" (only ON when heat is ON) with the push-button controller. Rotary control has HI/LO fan settings.
Oven Lights: Large tempered glass windows and interior lights allow monitoring product without opening doors.
Steam Injection (Optional): Available with a solenoid valve and electronic timer (preset at factory, operator adjustable). Not to be used below 275°F (135°C).
Cool Down Function: A "Cool Down" position on the Selector Switch (rotary control) or a specific procedure with the push-button controller allows the fan to operate to cool the oven to a desired lower temperature.
Door Interlock: When doors are opened, heating elements and fan (if running) turn off. With the push-button controller, opening the door during a program pauses the cook cycle and flashes the display.
Timer Functionality: The timer on rotary control models does not control the oven; it's an alarm. Programmable controllers offer integrated timing for cook and hold cycles.
Cook and Hold: Programmable controllers allow setting a holding time and temperature after the cooking cycle.

Maintenance Features

Cleaning:
- Initial Cleaning: Thoroughly clean protective oil from metal parts and interior with washing soda or grease-dissolving material before first use.
- Daily Cleaning: Recommended for all equipment.
- Racks and Rack Support Guides: Remove and clean in warm water with mild detergent or soap using a nylon scouring pad or stiff nylon brush. Do not use steel wool.
- Stainless Steel Interior: Remove baked-on splatter, oil, or grease with stainless steel cleaner. Never use vinegar, corrosive cleaners, hydrocarbon-based solvents, wire brushes, steel, or abrasive scouring pads. Always rub along the grain.
- Blower Wheel: Remove and immerse in ammoniated water for 20-25 minutes, then scrub. Removal involves loosening two set screws and tightening a wheel puller bolt.
- Porcelain Interior: Clean regularly with oven cleaners. Keep cleaning fluids away from electrical wires, light sockets, switches, and control panel.
- Exterior Stainless Steel: Clean with ordinary soap and water, using a sponge or cloth. For grease/food splatter, use cleanser on a damp cloth, rubbing along the polished lines. Never use vinegar, corrosive cleaners, chlorine-based cleaners, wire brushes, steel, abrasive scouring pads, or circular motion.
Servicing:
- Authorized Service Agent: All servicing must be performed by a factory-authorized service agent.
- Power Disconnection: Power supply must be disconnected before any service.
- Access: Most service can be performed from the front and/or control panel side. Access to the back of the oven is needed for electrical power supply related service.
- Wiring Diagrams: Provided in the manual and on the back of the service panel.
- Troubleshooting Chart: Included in the manual to assist with common issues like uneven browning, food drying, and operational failures.
Warranty: One-year limited warranty on parts and labor from the original installation date (not to exceed 18 months from shipment). Excludes residential use, installations outside the continental USA, and equipment modified by unauthorized personnel. Normal maintenance and wear items (e.g., light bulbs, porcelain, glass) are not covered. Fryers have a 5-year prorated warranty on the stainless steel fry tank.

Standex TRI-STAR Cyclone Series Specifications

General

Brand	Standex
Model	TRI-STAR Cyclone Series
Category	Convection Oven
Language	English