MARSAL CT-301 Скачать руководство пользователя страница 11 | Manualshive

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MARSAL CT-301 Скачать руководство пользователя страница 11

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CT SERIES COUNTERTOP OVENS

TROUBLESHOOTING GUIDE

POSSIBLE CAUSE(S)

SUGGESTED REMEDY

SYMPTOM: Strong bottoms on the bakes

• Too much bottom heat
• Product left in the oven too long

• Reduce cook temperature and increase time
• Shorten cook time

SYMPTOM: Uneven bakes

•  Oven doors left open too long
•  Improper scaling of dough
•  Warped pans
•  Uneven product loading

•  Do not open door unnecessarily
•  Scale dough consistently
•  Change pans
•  Be sure to load the product evenly in pans

SYMPTOM: Product burning

•  Thermostat set too high
•  Product left in the oven too long
•  Thermostat out of calibration

•  Reduce cook temperature
•  Shorten cook time
•  *

SYMPTOM: Product dried out

•  Thermostat set too high
•  Product left in the oven too long
•  Thermostat out of calibration

•  Reduce cook temperature
•  Shorten cook time
•  *

SYMPTOM: Extended baking times

• Temperature setting too low
• Excessive door openings

• Increase cook time
• Do not open door unnecessarily

*Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that

ALL repairs and/or adjustments be done by your local Marsal service agency and not by the owner/operator. Marsal cannot assume

responsibility for damage as a result of servicing done by unqualified personnel.

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Содержание CT-301

Страница 1: ...ON OPERATING AND MAINTENANCE INSTRUCTIONS BEFORE INSTALLING OR SERVICING THIS EQUIPMENT NOTES THE INFORMATION CONTAINED IN THIS MANUAL IS IMPORTANT FOR THE PROPER INSTALLATION USE AND MAINTENANCE OF THIS OVEN ADHERENCE TO THESE PROCEDURES AND INSTRUCTIONS WILL RESULT IN SATISFACTORY BAKING RESULTS AND LONG TROUBLE FREE SERVICE PLEASE READ THIS MANUAL CAREFUL AND RETAIN IT FOR FUTURE REFERENCE DESC...

Страница 2: ...L CONNECTION 4 PACKAGING 5 OVEN ASSEMBLY 6 LEG ATTACHMENT 6 DOUBLE STACKING CT302 ONLY 6 DECK INSTALLATION 7 LEVELING THE OVEN 7 II OPERATION COMPONENT DESCRIPTION 8 OPERATION 8 CURING THE DECK STONES 8 CLEANING 9 EXTERIOR SURFACE CLEANING 9 INTERIOR CLEANING 9 WEEKLY CLEANING 10 6 MONTH CLEANING 10 PREVENTATIVE MAINTENANCE 10 TROUBLESHOOTING GUIDE 11 ...

Страница 3: ...ooking surface on Quick Heat Technology cooking stones along with a revolutionary electric coil heating system ensuring an even distribution of heat throughout the baking deck Pizza pies are crispier and tastier SPECIFICATIONS MODEL CT 301 CT 302 Total 18 Pizza Pie Capacity 2 4 Height 19 32 25 Depth x Length 28 25 X 30 25 28 25 X 30 25 Cooking Surface 21 W x 21 D x 625 Thick 21 W x 21 D x 625 Thic...

Страница 4: ...space must be provided for proper venting of the controls and provi sions must be made for venting of the cooking vapors The oven must be installed in a well ventilated area and following minimum clearances must be maintained at all times A 2 minimum air space MUST be left between BOTH SIDES and REAR of the unit and any wall to allow adequate ventilation for the cooling of the controls Be sure to ...

Страница 5: ...nstallation of the oven check that all components have been received In addition to the oven legs decks and or other accessories may be required 4 legs are shipped inside the oven packed in a separate carton The decks are individually packaged and secured to the oven top ...

Страница 6: ... the oven bottom 3 Tighten each leg and adjust the leg feet to approximately the same height NOTE Final leg feet adjustment will be required during the leveling operation Foot Assembly Figure 2 DOUBLE STACKING CT302 ONLY Legs should only be used on the bottom oven Align corners of top oven with the bottom oven Stack Assembly Figure 3 ...

Страница 7: ...up The deck should rest on the angles above the ele ment and should be positioned in contact with the liner back 4 Install the other decks in the same fashion as above Figure 4 LEVELING THE OVEN Ovens are equipped with NSF listed adjustable sanitary legs 1 Level the oven side to side and front to back by placing a spirit level on the base frame of the lower sec tion 2 Adjust the leg feet in or out...

Страница 8: ...eads LOAD press the TIME KEY 5 and turn the DIAL 3 to select the desired cook time 4 Load product into the oven NOTE The oven s cooking surface is for pizza and bread only All other products must be placed in pans 5 Press START STOP KEY 4 The timer counts down the set time Upon completion of the set time the buzzer sounds and the display reads DONE 6 Press the START STOP KEY 4 to silence the buzze...

Страница 9: ...g a damp cloth lightly wipe down the surface of the deck CAUTION Stones must be at room temperature before cleaning CAUTION Excessive water will be absorbed into the stone and risk of cracking may result In the event of water absorption see Deck Stone Dry Out Procedure on the following page to avoid cracking Oil Spills If oil spills on deck DO NOT WIPE 1 Pour Kosher salt on the spill 2 Allow to ab...

Страница 10: ...e door open 2 Set oven to 150 F for 2 hours to slowly dry out the stone WEEKLY CLEANING Brush out the control area 6 MONTH CLEANING Clean secondary air ducts and air entry ports PREVENTATIVE MAINTENANCE The best preventative maintenance measures are the proper installation of the equipment and a program for routinely cleaning the ovens This oven requires no lubrication however the venting system s...

Страница 11: ... left in the oven too long Thermostat out of calibration Reduce cook temperature Shorten cook time SYMPTOM Product dried out Thermostat set too high Product left in the oven too long Thermostat out of calibration Reduce cook temperature Shorten cook time SYMPTOM Extended baking times Temperature setting too low Excessive door openings Increase cook time Do not open door unnecessarily Denotes remed...

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