Market Forge Industries 3000 Bedienungsanleitung

Printed in U.S.A. 35 Garvey Street lEverett lMA l02149

Tel: (617) 387-4100 lFax: (617) 387-4456 lOutside MA Fax: (800) 227-2659

E-Mail: CUSTSERV@mi.com lWebsite: www.mi.com

OWNER’S MANUAL

PREMIER SERIES HIGH PERFORMANCE

ELECTRIC CONVECTION OVEN

MODELS: m3000

m3092

WARNING:

Improper installation, adjustment, alteration, service

or maintenance can cause property damage, injury

or death. Read these installation, operation and

maintenance instructions thoroughly before install-

ing or servicing this equipment.

FOR YOUR SAFETY:

Do not store or use gasoline or other am-

mable vapors or liquids in the vicinity of this

or any other appliance.

Form Number: S-6053 12/05

TABLE OF CONTENTS

INTRODUCTION ................................................................................................................

IMPORTANT ............................................................................................................

INSTALLATION, OPERATION & SERVICE PERSONNEL ......................................

SHIPPING DAMAGE CLAIM PROCEDURE ...........................................................

GENERAL ...........................................................................................................................

RATING PLATE ........................................................................................................

CLEARANCE ...........................................................................................................

SINGLE OVEN .........................................................................................................

DOUBLE OVEN .......................................................................................................

CASTER INSTALLATION .........................................................................................

ASSEMBLY .........................................................................................................................

STACKING INSTRUCTIONS ...................................................................................

IMPORTANT .......................................................................................................................

LEVELING ................................................................................................................

AIR SUPPLY & VENTILATION .................................................................................

ELECTRICAL CONNECTION ..................................................................................

FINAL PREPARATION .............................................................................................

CLEANING & MAINTENANCE ...........................................................................................

CLEANING ...............................................................................................................

OVENS ....................................................................................................................

STAINLESS STEEL .................................................................................................

PERIODIC MAINTENANCE .....................................................................................

SPECIFICATIONS

SPECIFICATIONS (SINGLE OVEN) ........................................................................

SPECIFICATIONS (STACKED OVEN) ....................................................................

WIRING DIAGRAM .............................................................................................................

PARTS LIST ........................................................................................................................

9-13

INTRODUCTION

IMPORTANT:

Safe and satisfactory operation of your equipment

depends on proper installation. Installation must

conform with local codes, or in the absence of

local codes, the Natonal Electrical Code, (ANSI

NFPA-70 Latest Edition). Canadian Electrical

Codes (C.S.A. C22.1).

Electrical wiring from the Electric Meter, main

control box or service outlet to appliance must

be electrically grounded in accordance with lo-

cal codes or, in the absence of local codes, the

National Electric Code (ANSI/NFPA-70 Current).

In Canada wiring should conform with Canadian

Electrical Code (CSA-C22.1).

INSTALLATION, OPERATION & SERVICE

PERSONNEL:

Installation of the equipment should be performed

by qualied, certied, licensed and/or authorized

personnel who are familiar with and experienced

in state/local installation codes.

Operation of the equipment should be performed

by qualied and authorized personnel who have

read this manual and are familiar with the func-

tions of the equipment.

Service of the equipment should be performed by

qualied personnel who are knowledgeable with

Market Forge cooking equipment.

SHIPPING DAMAGE CLAIM

PROCEDURE:

The equipment is crafted and inspected carefully

by skilled personnel before leaving the factory.

The transportation company assumes full respon-

sibility for safe delivery upon acceptance of this

equipment. If shipment arrives damaged:

Visible loss or damage:

Note the damage or loss on freight bill or express

delivery and signed by the person making the de-

livery.

File claim for damages immediately:

Regardless of the extent of damages.

Concealed loss or damage:

If damage is noticed after unpacking, notify the

transportation company immediately and le a

“Concealed Damage” claim with them. This should

be done within fteen (15) days from the date de-

livered. Retain container for inspection.

GENERAL

IMPORTANT:

To perform maintenance and repairs of the ap-

pliance, please contact the factory, factory repre-

sentative, or the nearest local authorized service

company.

RATING PLATE:

The rating plate is located in front of the oven be-

low the oven section. Information on this plate in-

cludes the model, serial number, date of manufac-

ture, and electrical ratings.

CLEARANCE:

The appliance area must be kept free and clear

of all combustibles. This unit is design-certied for

the following installations only:

The clearances for combustibles and noncombus-

tible construction are as follows:

Back / Combustible 6” & Noncombustible 0”

Side / Combustible 6” & Noncombustible 0”

DO NOT MOUNT over on a curb base. Use legs/

casters provided. Adequate air space at the bot-

tom and rear of the unit must be provided for prop-

er venting of blower motor.

DO NOT USE door to lift or move oven. All ov-

ens must be installed on leg assembly/ casters

shipped with unit.

The leg/stand assembly parts or casters are

shipped separately.

SINGLE OVEN:

Assemble the leg/stand assembly as follows:

1. Remove legs from package.

2. Secure top frame parts to the legs with bolts

provided (long angle - front and back. short an-

gle - sides).

3. Place the oven on top of leg/stand assembly.

Match holes on the frame with oven bottom

base. Fasten with bolts provided.

If provided with optional bottom shelf and rack

support (Fig. 1)

a. Screw the bottom shelf to the legs.

b. Screw rack guide support angles to bottom

shelf and top leg frame.

DOUBLE OVEN:

1. Match holes on the legs with oven bottom

base and screw with bolts provided.

2. Set top oven on top of bottom oven.

3. Bolt down at rear and front as shown in

(Fig. 2). Remove top kick plate to access screw-

ing the front bolts.

OPTIONAL CASTER INSTALLATION:

If casters are provided, match holes on the caster

with the holes on the oven bottom base and fasten

with bolts provided.

NOTE: Front casters are locking type.

ASSEMBLY

Fig. 1 Stand Assembly

Fig. 2 Stacked Ovens (Model 3092)

STACKING INSTRUCTIONS MODEL 3092 OVENS

STEP 1. Attach (4) foot mounting plates and (4) bullet

feet onto bottom ove. Set top oven in place on

top of bottom oven and slign them in place.

STEP 2. Fasten rear mounting plates as shown.

STEP 3. Remove the bottom front trim from top oven

and the top front trim from the bottom oven.

Fasten front mounting plates as shown.

STEP 4. Reattach the front trim pieces to ovens.

NOTES:

1. Top oven is shown with the bottom trim removed.

The bottom oven is shown with the top trim removed.

2. If ovens are supplied with solid back panels, remove

them prior to stacking.

IMPORTANT

LEVELING:

A carpenter’s level should be placed on the oven’s

center baking rack and the unit leveled both front-

to-back and side-to-side. If it is not level, cakes,

casseroles, and any other liquid or semi-liquid

batter will not bake evenly, and the unit will not

function efciently.

Units with casters must be leveled with shims. A

unit will probably not return to the same position

after being moved, requiring releveling after each

and every move.

VENTlLATION:

The area, around and above the appliance must

be kept clear to avoid any obstruction of air ow

needed for ventilation. Adequate clearance must

be main-tained at all times in front and at the sides

of the appliances for servicing and proper opera-

tion.

ELECTRICAL CONNECTION:

1.The Market Forge Convection Oven requires a

208, 240 or 480 volt supply to operate the heater

system and fan motor. Read the data plate be-

fore connecting electrical supply to oven. Make

sure the electrical supply is the same voltage

and frequency called for on the data plate.

2. Ovens may be shipped three phase and

may be converted to single phase as per alter-

nate view on wire diagram.

NOTES:

Improper connection to power supply other

than that is designated on data plate will

voild warranty.

This appliance is not capable of being

operated in the event of power failure. No

attempt should be made to operate this

appliance during a power failure.

FINAL PREPARATION:

On initial installation, turn the oven to 250o and op-

erate for about 1 hour, then reset the thermostat to

its maximum and operate for another hour.

At the end of this second hour, turn the thermo-

stat OFF, open the door and allow the unit to cool.

Oven should then be thoroughly washed using

hot, soapy water before being used.

Any piece of equipment works better and lasts lon-

ger when maintained properly. Cooking equipment

is no exception. Your Market Forge oven must be

kept clean during the working day and thoroughly

cleaned at the end of the day.

CAUTION:

NEVER USE AMMONIA IN AN OVEN THAT IS

WARMER THAN ROOM TEMPERATURE AND

ALWAYS HAVE DIRECT VENTILATION!

NOTICE TO THE

INSTALLER

IF THIS APPLIANCE IS SUPPLIED

WITH CASTERS, UNIT MUST BE

CONNECTED USING FLEXIBLE

CONDUIT WITH SUITABLE STRAIN

RELIEF ATTACHED TO SIDE OF

REAR CONNECTION BOX. PLEASE

ENSURE CASTER BRAKES ARE

ENGAGED AFTER CONNECTION.

CLEANING & MAINTENANCE

DAILY CLEANING:

OVENS:

1. Remove the baking racks. Wash in hot soapy

water and replace after the rest of the oven is

cleaned.

2. Scrape off any food particles with a nylon

griddle scraper. Be very careful about scraping

the porcelain nish on the oven liner panels.

3. Wash all the above with hot soapy water, then

reassemble.

4. Baked on spills may be loosened and stubborn

stains removed with ordinary houshold ammo-

nia and scrubbing with a nylon pad in a cold

oven only.

5. Do not allow spray type oven cleaners to come

into contact with the temperature probe in the

oven.

6. After cleaning the oven, rinse well with 1/4 cup

of vinegar to one quart of water solution to neu-

tralize any caustic residue of the cleaning com-

pound. Wipe dry.

STAINLESS STEEL:

All stainless steel body parts should be wiped

regularly with hot soapy water during the day and

with a liquid cleaner designed for this material at

the end of each day.

DO NOT USE steel wool, abrasive cloths, cleaners

or powders to clean stainless surfaces. If neces-

sary to scrape stainless steel to remove encrusted

materials, soak in hot water to loosen the material,

then use a wooden nylon scraper. DO NOT USE a

metal knife, spatula, or any other metal to scrape

stainless steel. Scrape marks are almost impos-

sible to remove.

PERIODIC MAINTENANCE:

Check the ventilation system periodically to see

that nothing has fallen down into the exhaust

vents. Lubricate the pivot pins of the oven door

hinge. Use a multi-purpose lubricating oil sparing-

ly so as to not drip oil needlessly. Your appliance

should be checked for safe and efcient operation

at least once a year by qualied service person-

nel.

Contact the factory, the factory

representativeor a local service company

to perform all maintenance and repairs.

SPECIFICATIONS (SINGLE OVEN)

MODEL: 3000

CLEARANCE REQUIRED:

When installing ovens against combustable surfaces 6” (152mm) clearance is required.

When installing ovens against non-combustable surfaces (rear or side walls) 0” clearance is required.

CLEARANCE REQUIRED:

When installing ovens against combustable surfaces 6” 152mm clearance is required.

When installing ovens against non-combustable surfaces (rear or side walls) 0” clearance is required.

SERVICE CONNECTIONS

Electrically Operated

Electrical Connection - Connection for incoming

power supply wire on terminal block.

Power supply - 1 3/8 (44mm) access holes

for power supply wires. Use wire suitable for at

least 90°C. Nominal amp per line wire per oven:

11 kW

VOLTS 1pH 3pH

208V 53 31

240V 46 27

480V --- 15

Details of other electrical systems available upon request.

SPECIFICATIONS (STACKED OVEN)

MODEL: 3092

CLEARANCE REQUIRED:

When installing ovens against combustable surfaces 6” (152mm) clearance is required.

When installing ovens against non-combustable surfaces (rear or side walls) 0” clearance is required.

SERVICE CONNECTIONS

Electrically Operated

Electrical Connection - Connection for incoming

power supply wire on terminal block.

Power supply - 1 3/8 (44mm) access holes

for power supply wires. Use wire suitable for at

least 90°C. Nominal amp per line wire per oven:

11 kW

VOLTS 1pH 3pH

208V 53 31

240V 46 27

480V --- 15

NOTES:

1. Amps Per Oven.

2. Details of other electrical systems available upon request.

WIRING DIAGRAM

Dieses Handbuch passt für folgende Modelle

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