Duke 155433P, Installation, Operation, Parts & Maintenance Manual

Page: 11 / 24

11 of 24
OVEN NOT RECOVERING WHEN
BAKING
1. Check the Duty Cycle ON-TIME setting.
2. Measure the actual ON-TIME and OFF-
TIME with a stopwatch or use the second
hand of a wristwatch or clock to see if the
oven is being controlled properly.
3. If the oven turns on and off at the proper
times, the fault is within the oven. Check
amp draw to each element. Be certain oven is
supplied with proper voltage. (240 volt
elements on 208 volt power supply, for
instance.)
4. If the oven does not turn on and off at the
proper times, replace the controller.
BISCUITS TOO DARK (OVER BAKED)
1. Reduce the duty Cycle ON_TIME until the
biscuits are the correct brownness.
BISCUITS TOO LIGHT (OVER BAKED)
1. Increase the Duty Cycle ON-TIME until the
biscuits are the correct brownness.
G. Control Failure Diagnostics
There are two types of failures that will shut down the oven
and display numbers that indicate the cause of the trouble:
1. Temperature Probe Opens
Should the controller's probe/cable become an
open circuit following occur:
A. The oven is turned off
B. The alarm begins beeping
C. The display will show four (4) nines (9999)
Press one of the five START switches to turn off
the alarm.
Replace the probe/cable.
2. Oven Stays On Too Long
If the oven stays ON for over fifteen (15) minutes,
and this ON condition is caused by the controller
receiving an improper temperature signal, the
following will occur.
A. The oven is turned off.
B. The alarm begins beeping
C. The display will show four (4) sevens (7777)
Press one of the START switches to turn off the
alarm.
Check the probe's temperature by pressing the
ENTER switch. If the indicated temperature is
less than the actual oven temperature, the probe
cable is probably shorted, causing a second
thermocouple at a lower temperature. Replace the
thermostat probe/cable.
If the temperature shown in the display is about
the same as that of the oven's, the problem is
probably the Controller. Replace the controller.
Cleaning of the Oven
The stainless steel on your oven can be kept clean with a
good stainless steel cleaner, man 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. For heavier deposits a commercial
oven cleaner such as Dow Oven Cleaner, Easy-Off, or
Mr. Muscle can be used. Care must be taken to prevent
these alkaline-type cleaners from coming in contact with
any aluminized steel surfaces in the oven, including the
blower wheel.
The racks and rack supports can be removed and soaked
in a solution of ammonia and water.
Make certain that all parts are thoroughly rinsed before
returning to use.
NOTE: Never steam clean or hose down with
water. Electric component will fail due to
moisture.