C
ountertop
C
ooking
e
quipment
O
peratOr
’
s
M
anual
2
U
npacking
the
e
qUipment
and
i
nitial
S
etUp
When no longer needed, dispose of all packaging and materials in an
environmentally responsible manner.
1. Remove all packing material and tape, as well as any protective plastic
from the equipment.
2. Clean any glue residue left over from the plastic or tape.
3. Place the equipment in the desired position and height.
NOTE:
There must be a minimum of 4” (10 cm) between the equipment
and any surrounding walls. The surrounding walls must be made
of noncombustible materials. The equipment must be installed in
accordance with local fire and building regulations.
4. Plug the equipment into a properly grounded electrical supply matching
the nameplate rating. Damage to the equipment can occur if incorrect
power is supplied to equipment.
F
eatUreS
and
c
ontrolS
E
C
B
A
D
D
F
Figure 1. Features and Controls.
A
TIMER. Timer can be set for 1 - 15 minutes. The timer is not connected
to thermostat.
B
THERMOSTAT CONTROL dial. Used to set or adjust the temperature
of the oven. The numbers on the dial correspond with the oven
temperature. The “0” position is off.
C
PILOT LIGHT. This light indicates that the oven is heating. Once the
set temperature has been reached the light will go out. Equipment will
continue to maintain heat and temperature with the light cycles on and
off. This light is not a power “on” indicator.
D
CERAMIC COOKING DECK. The cooking/baking surface.
E
DOOR HANDLE. Used to open and close the oven.
F
DOOR. Oven door.
S
aFety
p
recaUtionS
To ensure safe operation, read the following statements and
understand their meaning. Please read carefully.
WARNING
Warning is used to indicate the presence of a hazard that
can
cause
severe
personal injury, death, or substantial property damage if the
warning is ignored.
CAUTION
Caution is used to indicate the presence of a hazard that
will
or
can
cause
minor
personal injury or property damage if the caution is
ignored.
NOTE
Note is used to notify people of installation, operation, or
maintenance information that is important but not hazard-related.
For Your Safety!
These precautions should be followed at all times. Failure to follow
these precautions could result in injury to yourself and others.
To reduce risk of injury or damage to the equipment:
Use only grounded electrical outlets matching the nameplate rated
voltage.
Have equipment installed by a qualified personnel in accordance with
local codes and ordinances.
Use equipment in a flat, level position.
Do not use an extension cord with this equipment. Do not plug this
equipment into a power strip or multi-outlet power cord.
Unplug equipment, turn off and let it cool before cleaning or moving.
Do not spray controls or outside of equipment with liquids or cleaning
agents.
Do not clean the equipment with steel wool.
Keep equipment and power cord away from open flames, electric
burners or excessive heat.
Do not operate unattended.
Do not operate equipment in public areas and/or around children.
The equipment may be hot, even though the pilot light is not on.
Do not operate if equipment has been damaged or is malfunctioning in
any way.
F
Unction
and
p
UrpoSe
This equipment is intended to be used for cooking pizza and bread products
in direct contact with ceramic decks. It is not intended for household,
industrial or laboratory use.
Before using this equipment it must be cleaned and dried thoroughly.
This equipment is a medium duty appliance capable of a wide variety of
pizza/bake applications. The temperature is thermostatically controlled. The
temperature range is 140°F (60°C) and 750°F (399°C). The thermostat is
also the ON / OFF switch. An indicator lamp adjacent to the thermostat dial
indicates when the elements are heating.