6/13 &"E"Series GAS FIRED CONVECTION OVEN Installation, Operation, Parts & Maintenance Manual Duke Manufacturing Co. 2305 N. Broadway • St. Louis, Missouri 800-735-3853 • 314-231-1130 • Fax 314-231-5074 www.dukemfg.
INDEX 6/13 & "E" Series Gas Specifications PAGE 3 Installation Instructions A. Qualified Personnel B. Delivery & Inspection C. Location of Oven D. Gas Piping E. Electrical Connections F Ventilation G. Gas Oven Assembly H. Adjustments Associated with Installation I. Double Stack Ovens 4 4 4 5 6 6 6-7 7 8 Operating Instructions A. Oven Controls B. General Guidelines for Operation C. Suggested Times & Temperatures D. Cleaning the Oven 9 10 - 12 13 14 15 Maintenance Instructions A. Adjustments B.
POST IN A PROMINENT LOCATION: Instructions to be followed in the event the user smells gas. This information shall be obtained by consulting the local gas supplier. 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.
INSTALLATION INSTRUCTIONS: A. Qualified Personnel These installation instructions are for the use of qualified installation and service personnel only. Installation or service by other than qualified personnel may result in damage to the oven and/or injury to the operator.
This oven has been tested and certified for use on gas systems that do not exceed 1/2 psi (3.45 kPa) of pressure. If the piping system is tested at a pressure higher than 1/2 psi (3.45 kPa), this oven should be isolated from the supply by disconnecting it. If the piping system is tested at a pressure lower than or equal to 1/2 psi (3.45 kPa), this oven should be isolated from the supply by shutting off the manual shut off valve located on the front panel. D.
E. Electrical Connections Vapors from Commercial Cooking Equipment, NFPA-96". Your oven is supplied for connection to a 115 volt, single phase grounded circuit. The electric motor, oven lights, indicator lights and control circuits are connected through a seven-foot electric supply cord found at the rear of the oven. Direct Flue Venting Before making any connections to these units, check the rating plate to assure that the voltage and phase of the oven is compatible with the electrical supply.
avoid cross threading. • Align the leg plate holes in each leg with those in the corners of the oven bottom and secure using two 5/ 16"-18 x 1/2" bolts. Tighten all bolts firmly. Repeat this procedure for all legs. • Raise the oven up on its legs. Level the oven by turning the adjustable feet in or out as needed. Caster Installation • Casters are available as an option for both the single and double oven sections. • The installation of casters requires the removal of the adjustable feet from the legs.
MOUNTING FLUE EXTENSION TO TOP OVEN. 1.) Remove existing flue trim from the top of oven. st 2.) Insert flue extension thru top opening 1 and then align holes on flue extension with holes on rear panel of oven. 3.) Use 6 of the 8 screws 10-24x1/2” hex washer head that are provided to attach the flue extension to the rear panel of the oven as shown in figure. The other 2 screws are extras and are not used. 4.) Re-install the existing flue trim. SECURING DOUBLE STACKED OVENS 1.
OPERATION INSTRUCTIONS The information in this section is intended for the use of qualified operating personnel. Qualified Operating Personnel are those individuals who have carefully read the information contained in this manual, are familiar with the function of the oven and/or have had experience with operating the equipment described. We recommend following these instructions to insure optimum performance, long life and trouble-free service from your oven.
“V” Controller A. Oven Controls — Electro-Mechanical • 1. The Power Switch - Controls power to ON or Cool Down Function. • 2. The Indicator Light - When lit indicates burners are operating. When the light goes out, the oven has reached its cooking temperature. • 3. The Cooking Thermostat - Controls the oven temperature. • 4. The Cooking Timer - Sounds an electric buzzer on expiration of operator set time as a reminder to remove product at end of cooking cycle. • 5.
Operating Instructions “V” Controller Timer Resolution The Timer displays time from 0 to 60 minutes, in oneminute increments. Temperature Scale The Temperature Control displays the temperature in °F. The temperature range is from 150°F - 500°F, in 25°F increments. Cool Down This feature enables the oven to be cooled rapidly by allowing the fan to operate with the burners turned off. To activate, turn the Power Switch to the COOL position and open the oven door.
“XX” Controller “XX” Controller – Oven Controls – Solid State Digital • • • • • • • • • • • • 1. The Power Switch: Controls power to Cook or Cool Down functions. 2. The Indicator Light: When lit indicates burners or elements are operating. When the light goes out, the oven has reached the desired temperature. 3. The Time Digital display: Displays time remaining in the chosen cycle. 4. The Time Adjustment buttons: Sets/Adjusts countdown timer for cook cycle. 5.
B. GENERAL GUIDELINES FOR OPERATION These guidelines are to assist you in obtaining the best performance from your oven: • Always pre-heat your oven before cooking by placing the temperature setting at the desired temperature. The oven is pre-heated when the Indicator Light goes out. • Always use a lower temperature setting than that recommended for a standard conventional oven or range oven. The general rule of thumb is to subtract 50 100°F from the standard oven recipe.
C. Suggested Times & Temperatures BEEF PORK PRODUCT °F °C COOK TIME RACKS HAMBURGER PATTIES (3.3 OZ.) 400 205 8-10 MIN. 13 MEAT LOAF 325 165 40-45 MIN. 4 STEAMSHIP ROUND (80 LBS. QUART.) 275 135 2-3/4 HRS. F 2 ROLLED BEEF ROAST (12-15 LBS.) 275 135 2-1/2 HRS. 4 STANDING RIB ROAST (20 LBS. RARE) 235 115 2-3/4 HRS. 2 SHELL STEAKS (100Z.) 450 230 7-8 MIN. 6 POT PIES 400 205 30-35 MIN. 6 STUFFED PEPPERS 350 175 15-20 MIN. 4 LASAGNA 260 125 90 MIN.
D. Cleaning of the Ovens The stainless steel on your oven can be kept clean with a good stainless steel cleaner, many of which are on the market. The painted surfaces should be wiped clean regularly with a MILD detergent. Moisten a cloth and wipe down the oven while it is COLD. Wiping down an oven while it is hot will cause streaking and otherwise unsatisfactory results. Once the oven is clean it can be wiped down with light oil. Porcelain oven interiors should be cleaned regularly using a degreasing agent.
mounted to the door's hinge pin with a setscrew. • Open the doors fully. • Remove the lower cover by loosening the four screws located inside the door opening. • Position the doors so they are nearly closed but not latched. • To adjust the cam loosen the setscrew and rotate the cam until you hear the switch click. • Tighten the setscrew in the cam. Test the door to make certain the switch will make contact with the doors closed. • Replace the combustion cover.
E. Gas Pressure Regulation & Adjustment The gas pressure has been preset at the factory for the type of gas specified on the rating plate; however, it is sometimes necessary to adjust the gas pressure after the unit has been installed. • Turn the Gas Shut Off Valve to the OFF position. • Remove the Control Panel by removing the screw at the top overhang above the panel. • Pull the Control Panel forward and lay aside. Do not remove any wiring.
Repair Parts List Part # Part # Description 153164 153738 153451 153056 153093 153233 156029 153027 153388 553925 153416 153237 153234 145274 153743 153285 153440 153461 153441 153434 153462 153442 153443 153444 153083 153084 153085 153115 153432 153433 153276 153771 600107 153142 147963 153801 153203 153617 153034 153565 155361 153134 153566 153139 155362 153154 153155 153359 153360 Baffle, 6/13 porcelain Baffle, 6/13, stainless steel Baffle ASM, burner Bearing, door hinge Blower wheel, 9-3/8” x 2” Bra
6/13 Door Assembly (typical) Duke Manufacturing Co. 2305 N. Broadway • St. Louis, Missouri 800-735-3853 • 314-231-1130 • Fax 314-231-5074 19 of 22 www.dukemfg.
“E” Series & 6/13 “V” Controller Assembly Duke Manufacturing Co. 2305 N. Broadway • St. Louis, Missouri 800-735-3853 • 314-231-1130 • Fax 314-231-5074 20 of 22 www.dukemfg.
“XX” Gas Control Assembly Duke Manufacturing Co. 2305 N. Broadway • St. Louis, Missouri 800-735-3853 • 314-231-1130 • Fax 314-231-5074 21 of 22 www.dukemfg.
ELECTRICAL SCHEMATIC GAS CONVECTION OVEN P.N. 153619 Rev.
