Duke 6/13 Page 14 Installation, Operation, Parts & Maintenance Manual Download | Manualshive

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Duke Manufacturing Co.

2305 N. Broadway

•

St. Louis, Missouri

800-735-3853

•

314-231-1130

•

Fax 314-231-5074

www.dukemfg.com

14 of 22

C. Suggested Times & Temperatures

PRODUCT

°F

°C

COOK TIME

RACKS TEMP TIME

BEEF

HAMBURGER PATTIES (3.3 OZ.)

400

205

8-10

MIN.

13

MEAT LOAF

325

165

40-45 MIN.

4

STEAMSHIP ROUND (80

LBS.

QUAR

T

.)

275

135

2-3/4

HRS.

F

2

ROLLED BEEF ROAST (12-

1

5 LBS.)

275

1

35

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.

4

HOT DOGS

325

165

10-15 MIN.

6

PORK

BAKED, STUFFED PORK CHOPS

375

190

25-30 MIN.

6

BACON

400

205

5-7 MIN.

13

VEAL

BONED VEAL ROAST (15 LBS.)

300

150

3 HRS.

1

0 MIN.

3

LAMB

LAMB CHOPS

400

205

7-8 MIN.

6

POULTRY

CHICKEN BREASTS & THIGHS

350

175

40 MIN.

6

CHICKEN BACKS

&

WINGS

350

175

35 MIN.

6

CHICKEN, QUARTERED

350

1

75

30 MIN.

6

TURKEY ROLL (18

LB.)

310

155

3-3/4 HRS.

4

POT PIES

400

205

30-35 MIN.

6

FISH

FISH STICKS

335

170

16-18 MIN.

13

SEAFOOD

COD, HALIBUT (FROZEN)

350

175

20 MIN.

6

SHRIMP, BAKED STUFFED

400

205

6-7 M

I

N.

6

LOBSTER, BAKED STUFFED

400

205

10 MIN.

4

LOBSTER TAILS (FROZEN)

425

220

9 MIN.

6

CHEESE

MACARONI & CHEESE CASSEROLE

350

175

30 MIN.

6

CHEESE SANDWICHES, GRILLED

400

205

8 MIN.

13

POTATOES

POTATOES, BAKED (

1

20 COUNT)

400

205

50 MIN.

6

POTATOES, SLICED OR DICED

325

1

65

10 MIN.

6

FRENCH FRIES (FROZEN)

TIMES & TEMPS WILL VARY AS TO CUT

PIES

FROZEN BERRY PIES (36 - 22 OZ.

EA.)

325

165

35 MIN.

6

FROZEN FRUIT PIES (24 - 46 OZ. EA.)

325

165

45-50 MIN.

6

FRESH APPLE PIE (36 - 20 OZ. EA.)

350

175

25-30 MIN.

6

PUMPKIN PIE

300

150

30-50 MIN.

6

FRUIT CRISP

300

150

25 MIN.

6

FRUIT COBBLER

300

150

30 MIN.

6

APPLE TURNOVERS

350

1

75

15 MIN.

6

BREADS

BREAD (32 -1 LB. L

O

AVES)

325

165

30 MIN.

4

CORN BREAD (NORTHERN)

325

165

25 MIN.

6

CORN BREAD (SOUTHERN)

375

190

15-20 MIN.

6

HAMBURGER ROLLS

275

125

15 MIN.

6

YEAST ROLLS

300

140

25 MIN.

6

BISCUITS

400

205

6 MIN.

6

ROLLS, BROWN & SERVE

350

175

15 MIN.

6

CAKES

SHEET CAKES (5 LBS. BATTER

PER PAN)

325

165

16-18 MIN.

6

COOKIES

CHOCOLATE CAKE

325

165

20 MIN.

6

BROWNIES

325

165

15 MIN.

6

DANISH PASTRY

325

165

12 MIN.

6

CINNAMON BUNS

325

165

20 MIN.

6

SUGAR COOKIES

275

125

15 MIN.

13

CREAM PUFFS

325

165

20-25 M

I

N.

6

CHOCOLATE CHIP COOKIES

325

165

10 MIN.

13

PEANUT BUTTER COOKIES

300

150

10 MIN.

13

NOTE: Your times and temperatures may vary from those shown on this chart. Your results depend on weight per pan, temperature of the
product before loading, the recipe, type of pan, and calibration of the thermostat. If your recipes vary from these, write in your proven
times and temperatures for your future use.

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Summary of Contents for 6/13

Page 1: ... Manufacturing Co 2305 N Broadway St Louis Missouri 800 735 3853 314 231 1130 Fax 314 231 5074 www dukemfg com 153810Q 6 13 E Series GAS FIRED CONVECTION OVEN Installation Operation Parts Maintenance Manual ...

Page 2: ...ing Instructions 9 A Oven Controls 10 12 B General Guidelines for Operation 13 C Suggested Times Temperatures 14 D Cleaning the Oven 15 Maintenance Instructions A Adjustments 16 B Door Adjustment 15 C Door Switch Adjustment 15 16 D Thermostat Calibration 16 E Gas Pressure Regulation Adjustment 17 F Venting System 17 Repair Parts List 18 Door Assembly 19 V Controller Assembly 20 XX Controller Assem...

Page 3: ...ER 23 000 BTU HR 6 8 kW 23 000 BTU HR 6 8 kW PER OVEN 46 000 BTU HR 13 5 kW 46 000 BTU HR 13 5 kW BURNER ORIFICE SIZE STANDARD DEPTH 44 2 18mm 55 1 32mm DEEP DEPTH 43 2 26mm 54 1 40mm 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 ...

Page 4: ... Gas Appliances ANSI Z21 69 CSA 6 16 and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use with Gas Fuel ANSI Z21 4 CSA 6 9 When installing the oven with casters and quick disconnect hose adequate means must be provided to limit the movement of the oven without depending on the connector and the quick disconnett device or its associated piping to limit ...

Page 5: ... BTU requirements of the equipment being served and the length of the piping from the meter to the appliances are major considerations in the proper design of the gas supply system 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 ...

Page 6: ...or the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment NFPA 96 Direct Flue Venting Occasionally it is not possible or practical to install a powered canopy hood In those cases the oven can be vented directly by means of a direct flue method Correctly venting your oven is very important to insure proper cooking results and preclude any premature failures in the burner or ...

Page 7: ...s necessary to further test or adjust the oven once it has been installed Such adjustments are the responsibility of the Dealer or Installer These types of adjustments are not considered defects rather a normal and routine part of the proper installation of the equipment These adjustments include but are not limited to Adjustments and recalibration of the thermostat Adjustment to the doors Burner ...

Page 8: ...s 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 On rear of top oven remove two existing screws that attach the side panel to the base 2 On rear of bottom oven remove one existing screw that attaches the top to...

Page 9: ... is cooked quicker and at a lower temperature with the comparable product quality found in conventional ovens The E 6 13 Series of ovens represent the very latest in energy efficiency technology with an appreciable reduction in NOx emissions over other gas fired ovens both convection and conventional The introduction of heat directly to the cooking cavity precludes any undue thermal loss due to th...

Page 10: ... 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 The Light Switch Optional Controls interior lights 6 The Fan Speed Switch Optional Sets fan speed to high or low 7 The Manual ...

Page 11: ...to disengage the door switch the fan will turn on Closing the door will turn the fan off Fan Speed Switch The fan speed can be set to high or low speed by placing the FAN HI LOW button to the desired setting Cooking A cooking cycle can be initiated as follows Turn the Power Switch to COOK position Set the Cooking Temperature by turning the TEMPERATURE dial to the desired temperature The OVEN READY...

Page 12: ... interior lights on off Programming and Operating Instructions XX Controller Timer Scale the timer displays in two 2 different scales From O to 60 minutes the timer is displayed in Minutes Seconds This is indicated by the MIN SEC light on the controller From 1 to 12 hours the time is displayed in Hours Minutes indicated by the HOUR MIN light on the controller When the oven is first turned on the d...

Page 13: ...ine how many racks can be loaded Do not place an empty sheet pan or aluminum foil on the bottom of the oven This will disrupt the airflow and cause uneven cooking results To minimize the shrinkage of roasted meats place the meat directly on the racks and place a sheet pan one half full of water in the bottom rack position The water will keep the oven compartment more humid and the meat juices will...

Page 14: ...0 175 30 MIN 6 CHEESE SANDWICHES GRILLED 400 205 8 MIN 13 POTATOES POTATOES BAKED 120 COUNT 400 205 50 MIN 6 POTATOES SLICED OR DICED 325 165 10 MIN 6 FRENCH FRIES FROZEN TIMES TEMPS WILL VARY AS TO CUT PIES FROZEN BERRY PIES 36 22 OZ EA 325 165 35 MIN 6 FROZEN FRUIT PIES 24 46 OZ EA 325 165 45 50 MIN 6 FRESH APPLE PIE 36 20 OZ EA 350 175 25 30 MIN 6 PUMPKIN PIE 300 150 30 50 MIN 6 FRUIT CRISP 300...

Page 15: ...ervice personnel are those individuals firms companies or corporations which either in person or through an agent are engaged in and responsible for repair or servicing of commercial food preparation equipment who are experienced in such work familiar with all precautions required and have complied with all requirements of state and local authorities having jurisdiction If you should require assis...

Page 16: ...Check Calibration Turn the oven on by turning the Power Switch to the ON position Open the doors and place a thermocouple in the center of the middle oven rack A reliable mercury type thermometer can be substituted if a pyrometer is not available Turn the thermostat dial to 350 F 177 C Allow the oven to preheat 1 2 hour When the indicator light goes out the thermostat has been satisfied Check the ...

Page 17: ...types and pressures NOTE It is important to check the gas pressure of any unit while ALL the equipment on that gas line is ON This will tell you if you have a properly sized gas delivery system or if there is a problem with gas volume If you experience a pressure drop that does not recover when the other equipment is turned on you should look for problems in the size of the pipes or some other typ...

Page 18: ...t 50 50 w glass 153111 Valve single solenoid combo 120V 153462 Door assembly left 65 35 w glass 153088 Window oven door 153442 Door assembly right 50 50 w glass 153481 ZX controller See Note 153443 Duct burner assembly deep 153499 X controller See Note 153444 Duct burner assembly standard 153564 XX controller 153083 Gasket door side 2 required 153150 Z controller See Note 153084 Gasket door top 15...

Page 19: ...Duke Manufacturing Co 2305 N Broadway St Louis Missouri 800 735 3853 314 231 1130 Fax 314 231 5074 www dukemfg com 19 of 22 6 13 Door Assembly typical ...

Page 20: ...Duke Manufacturing Co 2305 N Broadway St Louis Missouri 800 735 3853 314 231 1130 Fax 314 231 5074 www dukemfg com 20 of 22 E Series 6 13 V Controller Assembly ...

Page 21: ...Duke Manufacturing Co 2305 N Broadway St Louis Missouri 800 735 3853 314 231 1130 Fax 314 231 5074 www dukemfg com 21 of 22 XX Gas Control Assembly ...

Page 22: ...K 24 BLK 24 BLK 18 BLK 11 BLK 11 BLK 10 BLK 10 BLK 9 BLK 9 BLK 9 BLK 9 BLK 9 BLK 9 BLK 10 BLK 3 BLK 3 BLK 6 WHT 6 WHT 6 WHT 1 BLK 2 BLK 4 BLK 2 BLK 4 BLK 3 BLK 8 BLK 8 BLK 7 1 15 2 14 10 4 5 8 11 10 BLK 6 WHT J1 7 GRN V Controller 6C WHT NO CONNECT YEL BLK SINGLE SPEED BLOWER MOTOR MOTOR WIRES WHT YEL PUR ORN 4C YEL 1 RED 3 GRY 12 BRN GRY GRY SWITCH 1 RED 4C YEL 6C WHT WHT YEL YEL BLK 2 SPEED BLOW...

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