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HARDT
Responsive, Reliable Solutions
2. Table of Contents
1.
Important Information..................................................................................................................... 2
2.
Table of Contents............................................................................................................................ 3
3.
Safety ............................................................................................................................................... 4
3.1
About this Manual ........................................................................................................................................................ 4
3.2
Equipment Safety ........................................................................................................................................................ 4
3.3
What to do if a Service Issue Occurs........................................................................................................................... 4
3.4
Food Safety.................................................................................................................................................................. 5
4.
Equipment Diagrams ...................................................................................................................... 6
4.1
Single Swing Door Rotisserie ...................................................................................................................................... 6
4.2
Single French Door Rotisserie..................................................................................................................................... 7
4.3
Double Deck Swing Door Rotisserie............................................................................................................................ 8
4.4
Double Deck French Door Rotisserie .......................................................................................................................... 9
4.5
Control Panel Layout ................................................................................................................................................. 10
5.
Operation....................................................................................................................................... 11
5.1
Morning Startup ......................................................................................................................................................... 11
5.1.1
Starting the Rotisserie ................................................................................................................................ 11
5.2
Cooking Procedure .................................................................................................................................................... 12
5.2.1
Loading & Starting a Cooking Cycle........................................................................................................... 12
5.2.2
End of the Cook Cycle ................................................................................................................................ 12
5.3
Loading & Unloading the Rotisserie .......................................................................................................................... 13
5.3.1
Loading the Skewers .................................................................................................................................. 13
5.3.2
Unloading the Skewers............................................................................................................................... 13
6.
Maintenance .................................................................................................................................. 14
6.1
Daily Cleaning............................................................................................................................................................ 14
6.1.1
During the Day............................................................................................................................................ 14
6.1.2
At the End of the Day ................................................................................................................................. 14
6.1.3
Cleaning effectiveness evaluation .............................................................................................................. 15
6.2
Weekly Inspection...................................................................................................................................................... 15
7.
Troubleshooting............................................................................................................................ 16
7.1
Rotisserie does not Operate ...................................................................................................................................... 16
7.2
Safety Lockout ........................................................................................................................................................... 16
7.3
Replacing the Halogen Lamp .................................................................................................................................... 17
7.4
Changing Display Temperature Between Fahrenheit and Celsius............................................................................ 17
8.
Options .......................................................................................................................................... 18
8.1
Smoker Kit ................................................................................................................................................................. 18
8.1.1
Operating Instructions ................................................................................................................................ 18
9.
Available Accessories .................................................................................................................. 19
