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Bakers Pride CT Installation And Operating Instructions Manual

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Type: Installation And Operating Instructions
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          INSTALLATION

 

AND OPERATING INSTRUCTIONS 

Dante 

SERIES

 

GAS CHAR BROILERS  

Models: FL, CT and LC

  

 

INTENDED FOR OTHER THAN HOUSEHOLD USE 

RETAIN THIS MANUAL FOR FUTURE REFERENCE 

BROILER MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES

 

 

IMPORTANT INSTRUCTIONS 

After the gas supply has been connected to your unit, it is extremely important to check piping for 
possible leaks. To do this, use soap and water solution or solutions which are expressly made for 
this purpose. DO NOT USE matches, candles, flames, or other sources of ignition since these 
methods are extremely dangerous. 

 

Post in a prominent location instructions to be followed in the event you smell gas. Obtain these 
instructions from your local gas supplier. 

!

!

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors 

and 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.

 

 

DESIGN

CERTIFIED

                                                                                                                                                                                                             

4/01 Form # U4159A

 

Bakers Pride Oven Co., Inc.   

30 Pine Street 

New Rochelle, NY 10801

 

(914) 576-0200 Phone                                                                                           (800) 431-2745 US & Canada  
(914) 576-0605 Fax                                                                                    www.bakerspride.com  Web Address

 

 

 

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INDEX 

 

I. INSTALLATION INSTRUCTIONS 

 

SECTION 

 

 

ITEM   

 

 

 

 

 

PAGE

 

 

1 Installation 

 

 2 

Clearances 

 

 3 

Gas 

Connection 

 

 

Burners, Heat Deflectors 

 

 5 

Radiant 

Units 

 

 6 

Glo-Stone 

Units 

 

 

Drip Pans, Grease Drawer 

 

 8 

Griddle 

Plate 

 

 9 

Smoker 

Boxes 

 

 10 

Lighting 

Instructions 

 

 11 

Additional 

Instructions 

 

 

12 

Installation with Casters 

 

 
 

 

 

II. OPERATING INSTRUCTIONS 

 

SECTION ITEM 

PAGE

 

 

1 Lighting 

Procedure 

 

 2 

Broiling 

 

 

 

 

  

III. 

MAINTENANCE 

 

SECTION ITEM 

PAGE 

1 Service 

 

2  

 

 

Care and Cleaning 

 

 

 

 

      9 

3  

 

 

Cleaning Tools 

 

 

 

 

      10 

 

          
 

IV. INTERNATIONAL DISTRIBUTION & SERVICE CENTERS 

 

SECTION 

 

 

ITEM   

 

 

 

 

 

PAGE 

1                                    Illustrations 

11 

2                                    International Distribution & Service Centers       

12 

 
 

 

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(FL,  CT,  LC)B-XX(R,  GS)

24

30

36

42

48

54

60

66

72

Number of Burners

3

4

5

6

7

8

9

10

11

G20 & G25 Gas

17.58 23.45 29.31 35.17 41.03 46.89 52.75 58.61 64.47

G30 & G31 Gas

15.82 21.11 26.38 31.65 36.93 42.20 47.48 52.75 58.03

Net Heat Input in kw (Europe)

17.58 23.45 29.31 35.17 41.03 46.89 52.75 58.61 64.47

19.53 26.06 32.57 39.07 45.59 52.10 58.60 65.11 71.63

G20 & G25 Gas
G30 & G31 Gas

Gross Heat Input in kw (Europe)

XX = 24, 30, 36, 42, 48, 54, 60, 66 or 72 (Overall width in inches)

FL = Floor Model

CT = Counter Top Model

LC = Low Profile Model

B = Broiler with Rear Gas Connection

R = Radiant Type

GS = Glo-Stone Type

Model Definition

NOTE:

 Description of Model Numbers and Definition of Prefixes used in this manual are shown below.

 

 

 

 

I. INSTALLATION INSTRUCTIONS 

1. INSTALLATION:

 

 

(i) Installation of this broiler must conform with the latest edition of ANSI Z223.1 National Fuel Gas 
Code in USA (CAN/CGA-B-149.1 or 2 Installation Code in Canada) and/or local codes. 
 
(ii) This appliance must be installed by a competent person in accordance with the rules in force. In 
U.K. Corgi registered installers (Including the regions of British Gas) undertake to work to safe and 
satisfactory standards. This appliance must be installed in accordance with the current Gas Safety 
(Installation and Use) Regulations and the relevant Building Regulations / IEE Regulations. Detailed 
recommendations are contained in the British Standards Code of Practice BS 6172, BS 5440:Part 2 
and BS 6891. 
 
(iii) Use this Broiler only with an adequately sized exhaust hood. The room in which this broiler is 
installed must be suitably vented in accordance with the National and/or local codes. 
 
(iv)This broiler when installed must be electrically grounded in accordance with local codes, and/or 
the latest edition of the National Electrical Code ANSI/NFPA No. 70 in the USA (Canadian Electrical 
Code CSA Standard C22.1, Part 1 in Canada). 
 
In Europe, the appliance must be connected by an earthing cable to all other units in the complete 
installation and thence to an independent earth connection in compliance with EN 60335-1 and/or 
local codes. 

 
 
 

 

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2. ACCEPTABLE CLEARANCES:

 

 

Due to intense heat generated by radiation, above the grate level only non-combustible construction 
should be provided. In USA and Canada these broilers should be installed in non-combustible 
locations only. 
 
(i) 

Minimum Clearance from Non-Combustible Construction (in European Community 
Countries and North America).  

 

 

Right 

 

Left  

 

Back      

 

Floor 

 

 

 

 

4" (100 mm) 

 

(ii) 

Minimum Clearance from Combustible Construction (in European Community Countries 
Only) 

 

 

Right 

 

Left 

 

Back 

 

Floor 

 

250 mm 

 

250 mm 

 

250 mm 

 

150 mm 

 

 
 
3. GAS CONNECTION:

 

 

The gas pressure regulator supplied must be installed at the gas inlet of each broiler. Each 
regulator is adjusted to yield a pressure of 3.5" water column (9 mbar) for natural Gas or 10" water 
column (25 mbar) for Propane or Butane gas. No pressure regulator is required for propane gas in 
Canada. 
 
Recommended minimum gas supply lines are listed below for units with: 

 

 

7 Burners or less: 

 

3/4" (19 mm)

 

8 Burners and more: 

 

1" (25.4 mm)

 

Gas supply pressures in the European Community Countries should be as shown below: 

 

Gas Type 

Supply Pressure 

G20 20 

mbar 

G25 25 

mbar 

G20/25 20/25 

mbar 

G30 

30 or 50 mbar depending on country 

G31 

30, 37 or 50 mbar depending on country 

 

A shut-off valve in a readily accessible location must be installed on the gas supply line before 
connecting it to the unit. 
 
When making gas pipe connections, only pipe joint compound resistant to the action of liquefied 
petroleum gases should be used. 

 

 
 

 

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The broiler and its individual manual shut-off valve must be physically disconnected from the gas 
supply piping system during any pressure testing of that system at test pressure in excess of ½ psig 
(3.45 kpa). 
 
The broiler must be isolated from the gas supply piping system by closing its individual manual 
shut-off valve during any pressure testing of the gas supply piping system at test pressures equal to 
or less than ½ psig (3.45 kpa). 
 

 
4. BURNERS, HEAT DEFLECTORS:

 

 

Air-Mixer caps on the front of all burners are adjusted, tightened and sealed before the unit leaves 
the factory. If it is necessary to adjust the Air-Mixer caps, the adjustment must be done by a Factory 
Authorized technician only, who should seal the adjustment screw after the adjustment. 
 
(i) Position the slot on the front end of the burner over the pin on the front support, keeping the rear 
end slightly raised up. 
 
(ii) Place the front venturi end of the burner into valve assembly by fitting the center hole of the Air-
Mixer cap over the brass orifice. 
 
(iii) Drop the rear end of the burner over the pin on the burner support in the rear of the chamber. 
 
(iv) Mount the ‘A’ shaped Heat Deflectors between the burners, supporting them on the locating 
slots in the  front and rear burner supports. 
 

 
5. RADIANT UNITS: 

 

(i) Mount ‘A’ shaped radiants over the burners with each end mounted on supports on the front and 
rear of the chamber. One radiant should be mounted over each burner assembly. 
 
(ii) Place the top grates, wider flange toward the back, over the radiants until the whole broiling area 
is covered. Flipping Top Grates upside down and choosing between two supports in the rear, four 
positions are possible for different slopes desired. 
 

6. GLO-STONE UNITS: 

 

(i) Mount angular bottom grate supports over the burners with each end mounted on 
supports located on the front and rear of the chamber. One bottom grate support should be 
mounted over each burner (small pilot shield towards the front). 

 
(ii) Place the Stainless Steel expanded metal Bottom Grate(s) on the angular support above the 
Burners. 
 
(iii) Spread one layer of Glo-Stones covering all of the Bottom Grate(s). 

 

!

!

IMPORTANT NOTES

Do not use more than one layer of glo-stones, as that will 

reduce the amount of heat reaching the top grates and  can 
cause overheating and permanent damage to the unit.

 

 

 

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(iv) Place Top Grates, wider flange toward the back, over the Glo-Stones until the whole broiling 
area is covered. Flipping Top Grates upside down and choosing between two supports in the rear, 
four positions are possible for different slopes desired.

 

 
7. DRIP PANS, GREASE DRAWER:

 

 

(i) Depending on the size of the unit, one or more Drip Pans are provided to hold any grease that 
drips down while broiling. Water is usually added to the Drip Pans to reduce flare-ups and flash-
back.  
 
(ii) A Grease Drawer is provided at the left of the Drip Pan to collect the grease from the grease 
drain above. 
 
(iii) One Grease Deflector is provided to prevent burning matter from falling into the Grease Drawer 
and igniting the accumulated grease there. To install the Grease Deflector, clip its bottom edge to 
the left side of the Drip Pan next to the Grease Drawer, push down all the way, then slide the Drip 
Pan back into place. 
 
(iv) Grease Drawer, Grease Deflector and Drip Pans should be cleaned daily or more frequently if 
necessary. 
 

8. GRIDDLE PLATE (Optional):

 

 
The Griddle plate should not cover more than 50% of the broiling area. The Griddle Plate should be 
placed on top of the top grates, which for this purpose should be in the flat position. 
 

9. SMOKER BOX (Optional):

 

 
(i) This consists of a Smoker Box Housing and a Wood Chip Drawer. For this option you will not 
need the Heat Deflectors and the locating slots thus vacated are used to position the Smoker 
Boxes.  
 
(ii) From above, mount the Smoker Box Housing between the burners, supporting it on the locating 
slots in the front and rear burner supports. From below in the front, slide the Wood Chip Drawer into 
the Housing. 
 

10. LIGHTING INSTRUCTIONS:

 

 
Each burner has a standing pilot burner which must be lit before the burners can be lit. To light the 
Pilot Burners for: 
 

(a) UNITS WITHOUT SAFETY PILOTS

 

 

(Not available for European Community Countries). 

 
(i) Turn all broiler valves to ‘OFF’ position. 
 
(ii) Open main gas shut-off valve(supplied by the customer). 
 
(iii) Allow air to bleed from the gas line through the Pilot Burners. 
 
(iv) Light each Pilot Burner using a lit taper. 
 

 

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Adjustment screws for the Pilot Valves are sealed at the factory after adjustment to provide a ½" (13 
mm) flame. If adjustment is required, it should be done by a factory authorized technician only, and 
the screws must be sealed after the adjustment. 
 
(v) Turn the burner control valves to ‘ON’ to light the burners. 
If any burner fails to light, turn that burner valve to ‘OFF’, wait five minutes then repeat the above 
procedure. 
 
(vi) After all burners have been lit, turn all burner valves ‘OFF’ and make sure that the pilot burners 
stay lit. 
 
Each burner may now be adjusted to the desired flame size by turning the individual burner valve 
handle. 
 

TO SHUT DOWN THE UNIT, TURN ALL VALVES ‘OFF’. WAIT FIVE MINUTES BEFORE 
ATTEMPTING TO RE-LIGHT. 
 
NOTE:

 The Pilot Burners will stay lit until the Gas Supply to the unit is turned ‘OFF’. 

 

(b) UNITS WITH SAFETY PILOTS

 

 
(i) Turn all broiler valves to ‘O’ position. 
 
(ii) Open main gas shut-off valve (supplied by the customer). 
 
(iii) For each burner, press, turn counter clockwise and hold down that burner control knob at the 
pilot burner ignition position. 
 
(iv) Using a lit taper, light that pilot burner. 
 
(v) Release the knob after 30 seconds. Pilot burner should stay lit. 

 
IF THE PILOT BURNER DOES NOT STAY LIT, WAIT FIVE MINUTES AND REPEAT STEPS (iii) 
AND (iv). THIS TIME HOLD DOWN THE KNOB LONGER BEFORE RELEASING.

 

 
Adjustment screws for the Pilot Burner are sealed at the factory after adjustment to provide a ½" (13 
mm) flame. If adjustment is required, it should be done by a Factory Authorized technician only, and 
the screws must be sealed after the adjustment. 
 
Each burner may now be adjusted to the desired flame size by turning the individual burner valve 
knob 

 
TO SHUT DOWN A BURNER, TURN THAT CONTROL KNOB CLOCKWISE TO THE PILOT 
BURNER IGNITION POSITION. 
 
TO SHUT DOWN THE PILOT BURNER AS WELL, PRESS THAT CONTROL KNOB AND TURN 
CLOCKWISE TO THE ‘O’ POSITION. 
 
WAIT FIVE MINUTES BEFORE ATTEMPTING TO RE-LIGHT. 
 

 
 
 

 

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11. ADDITIONAL INSTRUCTIONS:

 

 

(i) Keep the area around the broiler free and clear of all combustible material. 
 
(ii) Provision of adequate air supply to your broiler is essential. Provide for sufficient outside air to 
enter the broiling area and assure that this air flow is not obstructed. 
 
(iii) Air enters the burner area from the front of your broiler only. Assure that this area is kept open 
and unobstructed. 
 
(iv) Servicing is accomplished through the front and top of the broiler. Assure that this area is kept 
unobstructed for proper servicing and operation. 
 

12. INSTALLATION WITH CASTERS: 

 

THIS IS AVAILABLE FOR FLOOR MODELS ONLY.

 

Four casters (two with wheel brakes) and the mounting hardware are packed and included in the 
shipment, if ordered that way. 
Install casters with wheel brakes on the front of the unit. 
 
Installation of the unit should be made with a connector that complies with the latest edition of the 
Standard for Connectors for Movable Gas Appliances ANSI Z21.69, in the USA (CAN CGA-6.16 in 
Canada) and a quick disconnect device that complies with the latest edition of the standard for 
quick disconnect devices for use with gas fuel ANSI Z21.41 in the USA (CAN 1-6.7 in Canada.)  
 
Adequate means must be provided to limit the movement of the appliance without depending on the 
connector and any quick disconnect device or its associated piping to limit the appliance movement. 
 
The restraint should be attached to the right side of the  back of the unit close to the gas inlet pipe. 
If disconnection of the restraint is necessary, the supply gas line should be disconnected first, then 
the restraint. When returning it to its position, the restraint should be reconnected first,  before the 
gas line is reconnected. 
 

II. OPERATING INSTRUCTIONS

 

 

ONLY QUALIFIED PERSONNEL, PROPERLY TRAINED AND FAMILIAR WITH THIS 
EQUIPMENT SHOULD OPERATE THIS BROILER. 

 
1. LIGHTING INSTRUCTIONS:  

 

See Section 10 of Installation Instructions. 
 
Once the Pilot Burners are lit, the Main Burners of the broiler may be turned  ON  or  OFF  by 
turning the control knobs. 
 

2. BROILING: 

 

BROILER TOP GRATES MUST BE HOT ENOUGH TO MAKE BLACK CHAR MARKS WHEN 
STARTING TO BROIL.

 

 
Adequate preheating time is necessary for the food to cook properly and to release from the broiler 
grates. Before Broiling, allow Radiant type units to preheat for 10-15 minutes and Glo-Stone type 
units for 20-25 minutes. 
 

 

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(i) Do not press the juice out of the meat as that will dry the meat. 
 
(ii) After Broiling, allow the meat to sit covered on a heated platter for 2-5 minutes before cutting. 
This will allow the juices to ‘settle’ and the meat will be more moist. 
 
(iii) Do not use forks or other sharp objects to poke holes in the meat or to cut the meat as it cooks. 
 
(iv) Thick pieces of meat require longer broiling time with less flare-up. Reduce flare-up by trimming 
excess fat for a longer broil time without burning. 
 
(v) Keep the unit clean. Food caught in the grates will not allow hot air to rise around the product. 
This will result in uneven heating, increase the cooking time and cause overheating of the Broiler 
which may result in permanent damage. 
 

 

 
III. MAINTENANCE 

 

1. SERVICE:

 

 

ALL SERVICING SHOULD BE PERFORMED BY A FACTORY AUTHORIZED TECHNICIAN 
ONLY.

 

 
Shut off the main gas supply before attempting any maintenance or service on the unit. If required, 
contact your dealer, a local service company or the factory to obtain a qualified technician for the 
required maintenance/service. A list of Dealer and Service locations is part of this manual. 
 

2. CARE AND CLEANING: 
 
(A) FOR ALL MODELS.

 

 
The ventilation system must be inspected every six months, more frequently if necessary, and 
maintained clean and free of obstruction. 
 
(i) TOP GRATES: The top grates should be cleaned daily with a stiff wire brush or steel wool. The 
rods specially the underside need only to be scraped clean of all accumulated food and fat. A light 
coat of oil should be applied to the rods after cleaning. 
 
(ii) OUTER SIDES AND THE FRONT: These are stainless steel surfaces. Stainless Steel Cleaner 
or any similar cleaner can be used.  
 
(iii) INNER COOKING AREA: These are stainless steel surfaces. Make sure that all the residue is 
removed before cooking is resumed. 
 
(iv) HEAT DEFLECTORS: These should be removed and cleaned frequently. These are stainless 
steel surfaces.  Stainless Steel Cleaner or any similar cleaner can be used. 
 
(v) SMOKER BOXES: The Wood Chip Drawer should be removed and cleaned every day or more 
frequently if necessary. 
Smoker Box Housing should be removed and cleaned frequently so that drippings do not 
accumulate. 
 

 

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(vi) INNER PANELS: These are made of Aluminized steel. Use hot soapy water and soft nylon 
scrub pads to clean the surfaces. 
 
(vii) DRIP PAN: Drip Pan and the Grease Drawer should be cleaned daily or more often if 
necessary. 
 

 
(B) FOR RADIANT MODELS.

 

 
RADIANTS: These should be removed and cleaned frequently. These are stainless steel surfaces. 
Stainless Steel Cleaner or any similar cleaner can be used. 
 

(C) FOR GLO-STONE MODELS:

 

 
(i) CARE OF GLO-STONES: On a weekly basis, the top grates should be removed and the Glo-
Stones mixed about to break away any carbon deposit so that it falls through the bottom grates. 
Spread the Glo-Stones evenly and add only the amount necessary for a single layer. 
(ii) CARE OF BOTTOM GRATES: Periodically push all the Glo-Stones to one side and inspect the 
bottom grates. If necessary brush the grates with a wire brush. 
 
(iii) BOTTOM GRATE SUPPORT: Frequently clean the Bottom Grate Support with a stiff wire 
brush. 
 

CAUTION

C

lean the unit only when it is cold.

When cleaning, be sure to rub the metal along grains.

Do not use abrasive pads for cleaning.

Do not use caustic cleaning compounds on aluminized surfaces.

!

!

 

 

3. CLEANING TOOLS:

 

 
Several models of specially designed top grate brushes and grease drain scrapers are available 
from Bakers Pride. Contact your local dealer or Bakers Pride for more information. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

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4. ILLUSTRATIONS: 

 

 

 

 

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Rabco

4500 Sheppard Ave. E.

Unit 9-11 Scarborough

Ontario, Canada M1S 3R6

416-321-5823 Phone

416-321-5826 Fax

sales@rabcofoodservice.com

Proserv

3-2-26 Tsukamoto

Yodogawaku

Osaka, Japan 532-0026

816-6307-7471 Phone

816-6307-9181 Fax

pro-akio@mx1.alpha-wet

Joram Baron Agencies

14 Shenkar Street

P.O. Box 3147

Herzalia

Israel 46130

972-9-9551030 Phone

9723-921-6690 Fax

Shinkang Corporation

16-4, Seongsoo

Seongdong-ku

Seoul, Korea 133110

82-2-461-1637 Phone

82-2-461-1639 Fax

Einar Riise & Son

Enebakkveien 64C

Oslo 6 

Norway

47-2-208-3300 Phone

47-2-2190680 Fax

www.riise.no

N & J Company

21 Mikveh Israel St.

65115 Tel Aviv

Israel

972-3-5602693 Phone

972-3-5662816 Fax

S.C.A.L. SA.

Za Courtaboeuf 1

20, Ave. De la Baltique

Courtaboeuf Cedex, France 91958

33-1-69828585 Phone

33-1-69-828599 Fax

jacques.merran@scal.fr

Bakers Pride Europe

Wealden Estate Farningham Road

Crowborough, East Sussex

England TN6 2JR

441-892-667311 Phone

441-892-667322 Fax

info@bakerspride.co.uk

ABC Proveedores

Cantaritos #3

Lomas Tecamachalco

Naucalpan, Edo.

Mexico 53950

525-589-1597 Phone

525-589-2205 Fax

Heinami S.A.

87 Alimou Avenue-Airport

17455 Alimos

Greece

301-9966040 Phone

301-9966047 Fax

Fastfood Equip

Juan Palomar y Arias Number 83-B

Jardines Vallarta CP 45020

Zapopan, Jallisco, Mexico

523-673-5786 Phone

523-673-2943 Fax 

Dorian International

2 Gannett Drive

White Plains, NY 10604 USA

914-697-9800 Phone

914-697-9190 Fax

export@doriandrake.com

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BAKERS PRIDE OVEN CO., INC

New 

801 

(914) 576-0200 Phone                                                                         (800) 431-2745 US & Canada 

 

 
 

30 Pine Street 

Rochelle, NY 10

(914) 576-0605 Fax                                                                   www.bakerspride.com Web Address 

 

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