This document is a user manual for an Electric Convection Oven, specifically the SR-COE series, including models SR-COE-208, SR-COE-240, SR-COE-DBL-208, and SR-COE-DBL-240. It provides comprehensive information on installation, operation, and maintenance.
Function Description:
The device is an electric convection oven designed for commercial food preparation. Convection cooking, as explained in the manual, utilizes a fan to move heated air within the cooking cavity. This process helps strip cool air from around the product, allowing heat to penetrate more rapidly. The result is quicker cooking at lower temperatures, while maintaining comparable product quality to conventional ovens. The oven is intended for use in professional kitchen environments.
Important Technical Specifications:
The manual includes a "SPECIFICATIONS" table detailing the electrical requirements for different models:
- SR-COE-208: 10KW Total KW, 208V Voltage, 3 Phase, 31 A.
- SR-COE-240: 10KW Total KW, 240V Voltage, 1 Phase, 46 A.
- SR-COE-DBL-208: 20KW Total KW, 208V Voltage, 3 Phase, 31A.
- SR-COE-DBL-240: 20KW Total KW, 240V Voltage, 1 Phase, 46 A.
The oven is supplied for connection to 208, 240, 440, or 480 volt grounded circuits. The electric motor, oven lights, indicator lights, and control circuits are internally connected and do not require a secondary power supply. All ovens must be electrically grounded in accordance with local codes or, in their absence, with the National Electrical Code, ANSI/NFPA 70 (in Canada - CSA Std. C22.1).
Oven Placement Clearances Chart:
- Combustible:
- Right Side: 1"
- Left Side: 1"
- Rear: 3"
- Floor: 8"
- Non-Combustible:
- Right Side: 0"
- Left Side: 0"
- Rear: 3"
- Floor: 8"
The oven can hold up to thirteen 18" x 26" (457mm x 660mm) sheet pans. The number of racks that can be loaded depends on the product and pan height.
Usage Features:
The control panel features several key components for operation:
- Fan Speed: A switch (HI/LOW) to select the fan speed, determined by the type of food being cooked.
- Fan Mode:
- COOK mode: The fan runs continuously, except when doors are open. The fan does not cycle with burner operation.
- COOL mode: The fan runs continuously even if doors are open. Burners will not operate if doors are open. This mode is used to rapidly cool the oven after cooking by opening the doors and switching to COOL.
- Cook Timer: A knob to set a time duration. An alarm sounds when the timer runs out, serving as a reminder and not controlling the oven. To set times less than 25 minutes, the knob should be turned past 25 minutes and then back to the desired time.
- Power On Light: An indicator light.
- Heat-On Indicator: An indicator light.
- Cook Temperature Control: A knob to select the desired cooking temperature. The heat-on indicator goes out when the set temperature is reached and cycles on/off to maintain temperature.
- Oven Interior Light Switch: For ovens equipped with an interior light, pressing this switch turns the light on, which remains on as long as the switch is held.
- Power Switch: Switches the oven ON for use and OFF when done.
General Guidelines for Operation:
- Always pre-heat the oven to the desired temperature until the Indicator Light goes out.
- Use a lower temperature setting than recommended for standard or range ovens, typically 50-100°F less. Experimentation may be needed for optimal results.
- Avoid cooking at higher temperatures, as this will not reduce cooking time and may lead to unsatisfactory baking/roasting.
- Begin checking food doneness at about half the time recommended for standard oven recipes.
- Do not place empty sheet pans or aluminum foil on the oven bottom, as this disrupts airflow and causes uneven cooking.
- To minimize shrinkage of roasted meats, place meat directly on racks with a half-full water pan on the bottom rack to maintain humidity.
- Maintain equal loads when cooking multiple pans of product to ensure even cooking.
- For light products (e.g., cake batter, custard), consider leaving the oven OFF after pre-heating and loading for 7-10 minutes to allow the product to set, then finishing with the oven ON, to prevent rippling or being pushed by the fan.
- When starting with frozen products, pre-heat the oven up to 100°F above the cooking temperature, then load the product and reset to the normal time.
- Do not leave oven lights on when not viewing to prolong bulb life.
- WARNING: The COE Convection Ovens rely on electricity for powering the ignition system and the fan. Do not attempt to operate during a power failure.
Maintenance Features:
Maintenance instructions are for qualified service personnel only.
- Adjustments: Minor thermal function issues can often be repaired by adjusting parts rather than replacing them.
- Door Adjustment: For 6/13 Series Convection Ovens (except model option Q), doors are interconnected by a chain and turnbuckle assembly. If readjustment is needed, the turnbuckles are located behind the panel above the doors. Adjustments should be made with the door unlatched by loosening jam nuts, making simultaneous adjustments to both turnbuckles, then tightening jam nuts.
- Door Switch Adjustment: The door switch is located behind the combustion compartment cover on the right side, activated by a cam on the hinge pin. To adjust: open doors fully, remove lower cover, position doors nearly closed but unlatched, loosen setscrew on cam, rotate cam until switch clicks, tighten setscrew, and replace cover. NOTICE: The door turnbuckles and door switch are in a heated zone; care should be taken to avoid burns.
- Thermostat Calibration (Electro-Mechanical Controls Only - "Q" & "V" models):
- To Check Calibration: Turn oven ON, place a thermocouple (or reliable mercury-type thermometer/pyrometer) in the center of the middle rack, set thermostat to 350°F (177°C), preheat for 1/2 hour. Once the indicator light goes out, check the internal oven temperature. If the reading is within 10°F of the setting, no adjustment is needed.
- To Calibrate: Remove thermostat knob (loosening setscrew). With a small screwdriver, turn screw "A" (located in the bottom of the stem) clockwise to lower temperature or counter-clockwise to raise it. Do not rotate the thermostat stem. Cool oven to 250°F (120°C) by turning POWER SWITCH to COOL DOWN. Return to ON position and repeat previous steps until readings agree. Replace knob and tighten setscrews. NOTICE: Maximum turn of screw "A" is 1-1/2 turns.
- Cleaning of the Ovens:
- Stainless Steel: Clean with a good stainless steel cleaner.
- Painted Surfaces: Wipe clean regularly with a mild detergent.
- General Cleaning: Wipe down the oven when it is COLD to avoid streaking.
- Porcelain Oven Interiors: Clean regularly using a degreasing agent. For heavier deposits, use commercial oven cleaners (e.g., Dow Oven Cleaner, Easy-Off, Mr. Muscle). Care must be taken to prevent these alkaline-type cleaners from contacting aluminized steel surfaces or the blower wheel.
- Blower Wheel, Racks, and Rack Supports: Can be removed and soaked in a solution of ammonia and water. Ensure all parts are thoroughly rinsed before returning to use.
The manual emphasizes that installation and service should only be performed by qualified personnel to prevent property damage, injury, or death. It also states that USRESTAURANT reserves the right to change specifications without notice.
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