Chicken Rotisserie. Model LM-8A LM-12A LM-8M LM-12M Instruction Manual

Transcription

1 Chicken Rotisserie Model LM-8A LM-12A LM-8M LM-12M Instruction Manual 735 Rossiter, St-Jean-sur-Richelieu, Quebec, Canada, J3B 8A4 info@resfab.com Website :

2 TABLE OF CONTENTS Page Limited warranty 03 Unpacking 04 Electrical installation & connection 05 Safety rules Hygienic rules Cleaning procedures 08, 09 Cooking 10 to 13 Programming & operating instruction (electronic control). 14, 15 Part list 16, 17 Parts identification 18 to 19 Electrical diagrams 22 to 25

3 Warranty: Two Year Parts & Labor All Resfab products are warranted to the original purchaser to be free from defect in material and workmanship for a period of 2 years from the date of original installation, providing the equipment has been unaltered, properly installed and maintained in accordance with Resfab s installation manuals. Resfab agrees to repair or replace defective parts due to flaws in material or workmanship during the warranty period. Labor to repair or replace defective parts shall be warranted when pre-approved and performed by an authorized Resfab service agency. Travel over 50 miles, holiday and overtime labor charges are not covered. All repairs must be authorized by the factory. Non authorized repairs will not be reimbursed. Resfab s warranty is limited and it does not cover the following; replacement of light-bulbs and fuses, glass breakage, resetting of pumps or a high-limit switch, replacement of o-rings and/or gaskets, tightening of loose fittings, minor adjustments, equipment maintenance or cleaning, non stick coatings, thermostat capillaries and bulbs, and/or any loss of product or profit resulting from malfunction. Any attempt by unauthorized personnel to service the equipment, abusive use, and/or lack of maintenance may void the warranty (this is completely at Resfab s discretion). 3

4 UNPACKING UNPACKING 1. Open the rotisserie's box by cutting the steel straps. 2. Remove the box by pulling straight up on the cardboard. 3. Remove the tapes, Styrofoam etc. 4. Visually inspect the chicken rotisserie. If you see something wrong immediately advise your Resfab distributor (and your freight carrier if you are responsible for freight). 4

5 ELECTRICAL INSTALLATION AND CONNECTION INSTALLATION The LM-8 and LM-12 rotisseries are counter top models. 4 adjustable legs have to be screw under the rotisserie in the threaded holes provided for it. If you bought a Resfab base with wheels for your rotisserie, follow the mounting instructions included with the base. ELECTRICAL CONNECTION CAUTION 1. The rotisserie must be connected by a professional electrician. 2 Verify the electrical parameters on the identification plate of the rotisserie to be sure that the electrical service is compatible with the rotisserie. 3 Use a minimum 10 AWG electric cable. 4 It is recommended to use a dedicated electrical circuit for the rotisserie. 5 Refer to the electrical diagrams at pages 20 to 23 of this manual. 5

6 SAFETY RULES RECOMMENDATION Before using the rotisserie it is important to read and understand all the instructions and recommendations of this manual. SAFETY 1. Always turn the power off and unplug the rotisserie before cleaning or servicing it. 2. Never turn the rotisserie on if the back panel is not bolted in place. 3. Stop using the rotisserie at once if it produces irregular noises and unplug it. 4. At the end of day, before closing your store, make sure that the rotisserie's switch is off. 5. Certain surfaces of the rotisserie can be very hot. To prevent any burns, locate the rotisserie in an area inaccessible to the public. 6

7 HYGIENIC RULES RECOMMENDATION Great care must be taken when handling food products. These following basic rules must be followed to prevent contamination. HYGIENIC RULES 1. Always wear a hair net where food is going to be handled. 2. Before manipulating food, always wash your hands with soap and water. 3. Never touch food that has been cooked after you handled uncooked food. Always wash your hands before handling cooked food. 4. Be sure to use a clean and disinfected sink to clean and rinse food. 5. Always keep food at a minimum temperature of 40 F. (4.4 C). 6. The food that has been cooked must be kept at a minimum temperature of 150 F. (65.5 C). 150 F being the food temperature and not the temperature inside the rotisserie or the warmer display. 7

8 CLEANING PROCEDURE RECOMMENDATION Your rotisserie must be systematically cleaned after each day. Stainless steel: Use an oven or grill cleaner with commercial strength. Glass: Use dish soap and water. PROCEDURE * Turn the power off and unplug the rotisserie. 1. Remove all the glasses and clean them well with soap and water. 2. Remove the spits, soak them in the sink and clean them well. 3. Unscrew the 4 nuts (# 25) retaining the front panel (# 6), soak them in the sink and clean them well. 4. Pull away the front panel (# 6), soak it in the sink and clean it well. 5. Unscrew the nuts of the fan blades and remove the fan blades. Clean both the nuts and the fan blades. Important: The LM-8 top fan blade has a counter clock wise rotation (the middle one for the LM-12). To unscrew the nut, turn it clock wise and the other way to screw it. The other 2 fan blades have a clock wise rotation. To unscrew those nuts turn them counter clock wise. 6. Remove the dip tray (# 22) and empty the grease. Soak it in the sink and clean it well. 7. Clean the inside of the door (The door can be easily removed by lifting it). By removing it, it can be brought to the sink. 8

9 CLEANING PROCEDURE (continued) PROCEDURE (continued) 8. Clean well the grill (# 24). 9. Clean well the glass slides (# 13, 14, 15, 16). 10. Clean well the intermediate panel (# 5). 11. Clean well the rotation shafts (# 18). 12. With a damped cloth, clean the exterior of the rotisserie. If there is some grease use some soap. 13. When all the parts are well cleaned with soap and/or detergent and dried out, spray them with a germicide and dry them with a clean dry cloth. Make sure that when you screw the nuts of the fans not to tighten them to much and verify the fans are turning freely before replacing the back panel. 14. Re-assemble the rotisserie. GLASSES The LM-8 and LM-12 have a sliding glass system. Those glasses are made of high quality tempered glass. When cleaning the rotisserie, handle the glasses with care. WARNING If you notice that a glass is cracked or chipped, change immediately the glass! The glass will soon be completely broken. 9

10 COOKING INFORMATION Your chicken rotisserie LM-8 or LM-12 can cook respectively up to 8 or 12 chickens of 3 1/2 pounds at a time. The cooking time depends on the quantity of chicken that is cooked at a time, the weight of each chicken, the interior temperature of the chicken and some other factors as the amount of water and grease contained in the chicken. Experience will be your guide and in a short time you will become a "Roast Master ". 8 or 12 chickens of 3 pounds each should take approximately 75 minutes to cook. STEPS LM-8A and LM-12A 1. Place chicken on spits (2 chicken per spit). When the chickens are placed on the spits, be sure that the front of the chicken comes in first and the breast is on the flat side of the "V" of the spit. The spit should be going out between the attached legs and the back of the chicken. Once the chicken is inside the rotisserie, facing the rotisserie, you should see the chicken legs. 2. Program the temperature control by selecting at first the cooking temperature, at second the holding temperature when cooking is finished and finally the cooking time. A cooking temperature of 500 F is recommended. 3. Pre-heat the rotisserie by starting the motor and the heating elements. When the interior temperature of the rotisserie has reached the cooking temperature you programmed, letters "HLD" on the control will cease to flash and you'll hear an alarm (it takes 8 to 10 minutes to reach an interior temperature of 500 F). 4. When the interior temperature of the rotisserie is reached, install the chicken inside by sliding the spits on the rotating shafts. The spits have a bayonet lock-up system. 10

11 COOKING (continued) STEPS (continued) LM-8A and LM-12A 5. Close the door and press on the "start" button. The control will start its count down according to the cooking time chosen. 6. When the pre-set cooking time is completed, an alarm will sound and the letters "HLD" will appear on the control. The rotisserie is now on holding mode. It will keep the chicken at the pre-set temperature you chose. (See Hygienic rules #6). 7. With an asepticized meat thermometer you can verify the temperature of the chicken. A chicken is cooked when it has reach 185 F. 8. The chicken, once it's cooked, can be kept in the rotisserie on hold mode "HLD" or it can be transfer to a warm display if you need to cook immediately some more chicken. (If you need a warmer display, we invite you to contact your Resfab distributor. Resfab also manufacture high quality warmers which will be in harmony with your rotisserie). 9. If you keep chickens in the rotisserie, the hold temperature recommended is 160º F. 11

12 COOKING (continued) STEPS LM-8M and LM-12M 1. Place chicken on spits (2 chickens per spit). When the chickens are placed on the spits, be sure that the front of the chicken comes in first and the breast is on the flat side of the "V" of the spit. The spit should be going out between the attached legs and the back of the chicken. Once the chicken is inside the rotisserie, facing the rotisserie, you should see the chicken legs. 2. Pre-heat the rotisserie by activating the motor and by setting the thermostat at the cooking temperature desired. 500º F is the recommended cooking temperature. 3. When the cooking temperature is reach, the red indicator light will lit off. This light turns on when the electric elements are heating. During the cooking cycle, this light will lit on and lit off very often (calculate from 8 to 10 minutes for the inside temperature reaches 500º F). 4. When the interior temperature of the rotisserie is reached, install the chicken inside by sliding the spits on the rotating shafts. The spits have a bayonet lock-up system. 5. Close the door and with the help of a timer, set the desired cooking time. 6. When the cooking time is expired, verify with a disinfected thermometer. A chicken is cooked at 185º F. 7. Chicken, when cooked, can be kept in the rotisserie or be transferred in a warmer display in order to start cooking immediately some more chicken. (If you need a warmer display, we invite you to contact your Resfab distributor. Resfab also manufacture high quality warmers which will be in harmony with your rotisserie). 8. If you keep the chickens in the rotisserie, the recommended hold temperature is of 160º F. 12

13 COOKING WITH MULTIPLE LOADING If desire, you can start by cooking a few chicken and add some at regular interval to enable you to get a regular production. CAUTION When you use the multiple loading method, always use the higher spits for the first load. NEVER place uncooked meat on top of cooked or partially cooked meat. Juice from the uncooked meat can contaminate the uncooked or partially cooked meat. 13

14 PROGRAMMING AND OPERATING INSTRUCTIONS ELECTRONIC CONTROL (LM-8A and LM-12A) INFORMATION Your Resfab rotisserie LM-8A or LM-12A includes a time and temperature control. The control is easy to use. Read carefully the programming and operating instructions. PROGRAMMING 1- To start the programming sequence, press SET to display "SPC" (Cook temperature set point), and again to display "SPC" value. To program an increase or decrease in the cook temperature set point, press the appropriate ADJUST arrow. 2- Press SET button until unit displays "SPH" (Hold temperature set point), and again to display "SPH" value. Adjust to desired hold temperature set point. 3- Press SET button until unit displays "t 1" (time value controller will operate at Cook set point) and again to display "t 1" value. Adjust to desired time value. 4- To complete the programming sequence, press the SET button until the screen goes blank. After five seconds, the unit will automatically display "HLD" (Hold) and begin controlling to Hold temperature set point. 5- If the programming sequence is interrupted for more than 15 seconds or not completed to the blank screen stage, the unit will automatically revert to the time value mode. WITHOUT acknowledging any new values (tamper resistant feature). 14

15 PROGRAMMING AND OPERATING INSTRUCTION (continued) ELECTRONIC CONTROL OPERATING 1- Program time and temperature control values as described in Programming instructions. 2- Press START to begin preheat cycle. Display will flash "HLD" until temperature reaches Cook set point. Five second audible alarm will sound and programmed timer value will be displayed. 3- Press START button again to begin Cook timing cycle. Temperature will be maintained at Cook temperature set point (SPC) while timer is counting down. 4- At time-out, "HLD" will be displayed and audible alarm will sound for five seconds. Controller will automatically switch to Hold set point (SPH) and begin Hold duration timing sequence. 5- To view length of time controller has been in Hold mode, press "V" arrow. Display reverts to "HLD" once arrow is released. 6- To view temperature while in Cook or Hold mode, press "^ " arrow. Temperature will be displayed until arrow is released. 7- Press START button again to repeat sequence. 8- Unit can be reset to Hold mode at any time during timing cycle by pressing and holding the SET button for three seconds. 15

16 PART LIST See pages 16 to 19 for identification. No. Part No. Description Front plate model A Front plate model M Master panel model LM Master panel model LM Upper plate Insulating panel LM Insulating panel LM Intermediate panel LM Intermediate panel LM Front panel LM Front panel LM Bottom slide - door Upper slide - door Back slide door LM Back slide door LM Front slide door LM Front slide door LM Motor bracket Catch holder L Upper window slide - Left R Upper window slide - Right L Bottom window slide - Left R Bottom window slide - Right Back panel LM Back panel LM Rotation shaft V spit Heating element spacer Bottom plate Model A Bottom plate Model M Dip tray Knob Grill Front panel nut Door tempered glass LM Door tempered glass LM Side tempered glass LM-12A Side tempered glass LM Top tempered glass Insulation LM-12 16

17 PART LIST (continued) No. Part No. Description See pages 16 to 19 for identification Insulation LM Heating element 1900 Watt Volt Heating element 1900 Watt Volt Heating element 2150 Watt 208 Volt Heating element 2150 Watt Volt Gear motor 120 Volt - 60 Hz. - 2 RPM Gear motor 220 Volt - 50 Hz. - 2 RPM Motor fan clock wise 120 Volt - 60 Hz Motor fan clock wise 220 Volt - 50 Hz Motor fan counter clock wise 120 Volt - 60 Hz Motor fan counter clock wise 220 Volt - 50 Hz Fan blade Nut for fan clock wise Nut for fan counter clock wise Contactor Volt - 30 Amp Contactor Volt - 30 Amp Transformer Volt AC Transformer Volt AC Switch on/off Volt Fuse holder Electronic control 24 Volt - 60 Hz - º F Electronic control 24 Volt - 50 Hz - º C Heat sensor Bearing Shaft sprocket Master sprocket Chain Door catch Leg Terminal block Fuse Mechanical thermostat Indicator light 120 Volt Indicator light 240 Volt 17

18 LM-8A & LM-8M MECHANIC CONTROLE ELECTRONIC CONTROLE

19 LM-8A & LM-8M

20 LM-12A & LM-12M MECHANIC CONTROLE ELECTRONIC CONTROLE

21 LM-12A & LM-12M

22 ELECTRIC DIAGRAM LM8-A 120/208/240V 60Hz 22

23 ELECTRIC DIAGRAM LM8-M 120/208/240V 60Hz 23

24 ELECTRIC DIAGRAM LM12-A 120/208/240V, 60Hz 24

25 ELECTRIC DIAGRAM LM12-M 120/208/240V, 60Hz 25

26 NOTES 26

27 NOTES 27