Duke 59-E3C, Инструкция по установке, эксплуатации, комплектующим и обслуживанию

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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.
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.
F. 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.