Hardt Blaze Manuale utente

Blaze

GAS-FIRED ROTISSERIE

Operation Manual

Hardt Equipment Manufacturing

1756 50

Avenue Lachine (Montreal)

Quebec Canada H8T 2V5

Technical Support

Tel: (800) 387-6847

(514) 631-7271

Fax: (514) 631-5443

Sales

Tel: (888) 848-4408

www.hardtequipment.com

HARDT

Responsive, Reliable Solutions

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HARDT

Responsive, Reliable Solutions

1.Important Information

WARNING

Improper installation, adjustment,

alteration, service or maintenance

can

cause property damage, injury or death.

Read the installation, operating and

maintenance instructions thoroughly before

installing or servicing this equipment.

WARNING

Do not store

or use gasoline or other

flammable vapors or liquids in the vicinity

of this or any other appliance.

Keep the area surrounding the rotisserie

free of any combustible material.

IMPORTANT

You must post in a prominent location,

instructions to be followed in the event the

user smells gas. Specific instructions can

be obtained from your local gas supplier.

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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

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HARDT

Responsive, Reliable Solutions

3.Safety

3.1 About this Manual

This manual contains information necessary for the installation of the HARDT Blaze rotisserie. Retain this manual for

future reference. To help the reader in the utilization of this manual certain information has been highlighted using the

following conventions:

INFORMATION THAT REFERS TO ACTIONS WHICH MAY HAVE CONSEQUENCES

POTENTIALLY DANGEROUS TO THE OPERATOR AND/OR THE ROTISSERIE

Information for proper installation and functioning

3.2 Equipment Safety

THERE ARE SOME SAFETY CONSIDERATIONS TO TAKE INTO ACCOUNT WHEN

OPERATING THIS EQUIPMENT. IT IS IMPORTANT THAT YOU UNDERSTAND THIS

DOCUMENT AND THE SAFETY PRECAUTIONS WRITTEN HERE.

•Read all documentation; only people who have

read and understand the documentation should

use the equipment.

•Do not use this equipment for anything other than

its intended use.

•Do not operate this equipment if it is damaged in

any way.

•Do not use unauthorized accessories.

•Do not operate this equipment near flammable

materials.

•Always check for gas leaks; vacate the area and

call the gas supply company if any are detected.

•Clean the equipment every day; build up of waste

in the rotisserie can cause fires.

•When the unit is plugged in, there are potentially

dangerous voltages present in the control circuits;

only qualified technicians should open the control

compartment.

•Do not cover any vents.

•Always check for water leaks; do not operate if

leaks are visible.

•Do not immerse the cord or plug in water.

•Use only approved cleaning products.

•Keep hair and loose clothing away from any

moving parts.

•Do not work with any hot surfaces without wearing

protective gloves and an apron.

•Keep the area around the rotisserie clear of

combustibles.

•Any equipment that burns gas carries a risk of

producing carbon monoxide; if headaches,

dizziness, shortness of breath, nausea, vomiting or

confusion are encountered shut down all

equipment and vacate the area. Have the

equipment inspected immediately.

Contact Hardt or an approved service provider immediately if any problems are

encountered with your equipment.

FAILURE TO FOLLOW THESE SAFETY PRECAUTIONS CAN RESULT IN INJURY,

DEATH AND/OR PROPERTY DAMAGE.

This appliance is equipped with a restraint cable. In the event the cable is

disconnected for inspection or cleaning, ensure that it is reconnected before you

operate the rotisserie.

3.3 What to do if a Service Issue Occurs

•Follow the steps detailed in the Troubleshooting section of this manual

•Contact your local authorized service partner. A list of service providers is available at www.hardt.ca

•Please review your warranty document to be sure of what is covered.

Additional important information

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3.4 Food Safety

THERE ARE PRECAUTIONS THAT NEED TO BE TAKEN WHEN WORKING WITH

RAW MEATS, FAILURE TO FOLLOW PROPER FOOD PREPARATION

PROCEDURES CAN RESULT IN ILLNESS AND DEATH. SOME PRECAUTIONS

ARE LISTED IN THIS DOCUMENT BUT YOU SHOULD NOT RELY SOLELY ON THIS

DOCUMENT FOR FOOD SAFE PROCEDURES. IT IS RECOMMENDED THAT ONLY

PERSONS WHO ARE FULLY TRAINED IN FOOD SAFETY SHOULD PREPARE

FOOD ITEMS.

•Wash all surfaces and equipment that comes into contact with raw meat or its juices.

•Always thoroughly wash your hands after working with raw meat.

•Do not allow raw meat or its juices to contact cooked meat.

•Use separate utensils for working with raw and cooked meat.

•Use separate containers/trays for holding raw and cooked meat.

•Always use a clean food thermometer to ensure meat is at a safe temperature before removing from the

rotisserie.

The table below describes how long each type of meat must be at a specific temperature to ensure that all bacteria are

killed. Always use a calibrated food thermometer to ensure that your product reaches these temperatures for the

specified time period before considering it safe for consumption.

Safe Cooking Times and Temperatures*

Product Temperature/Time

Poultry (Whole or ground duck, chicken or turkey) 165˚ F, 74˚ C, for 15 seconds

Stuffing and stuffed meat, fish, poultry and pasta 165˚ F, 74˚ C, for 15 seconds

Ground meat (beef, pork, and other meat) 155˚ F, 68˚ C, for 15 seconds

Injected meat (brined ham and flavour injected roasts) 155˚ F, 68˚ C, for 15 seconds

Pork, beef, veal, lamb, Steaks/Chops 145˚ F, 63˚ C, for 15 seconds

Roast 145˚ F, 63˚ C, for 4 Minutes

Seafood (fish, shellfish, crustaceans) 145˚ F, 63˚ C, for 15 seconds

Commercially processed ready-to-eat food 135˚ F, 57˚ C (Hot held for service)

*National Restaurant Association, ServSafe Course book, Fifth Edition, New Jersey, Prentice Hall, 2008

The values listed in this table are industry standard minimum temperatures to ensure

food is safely cooked, and may not represent the temperatures dictated by your

company.

COOKING ANY NEW PRODUCT OR ANY CURRENT PRODUCT PREPARED IN A

DIFFERENT WAY REQUIRES A VALIDATION OF COOKING TIMES AND COOKING

TEMPERATURES BY MEASUREMENT OF INTERNAL PRODUCT TEMPERATURES.

DO NOT ASSUME SAFE COOKING PARAMETERS EXIST WITHOUT PERFORMING

FOOD-SPECIFIC TESTS. ALWAYS MEASURE THE INTERNAL TEMPERATURE OF

A PRODUCT BEFORE ENDING THE COOKING. ACCEPTED INTERNAL

TEMPERATURES SHOULD NOT BE LOWER THAN THOSE PUBLISHED FOR

ESTABLISHED FOOD SAFETY STANDARDS.

Consult Hardt if you need help setting up a food safety program.

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HARDT

Responsive, Reliable Solutions

4.Equipment Diagrams

4.1 Single Swing Door Rotisserie

Figure 4-1: Single Swing Door Unit

Front View

Rear View

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4.2 Single French Door Rotisserie

Figure 4-2: Single French Door Unit

Front View

Rear View

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4.3 Double Deck Swing Door Rotisserie

Figure 4-3: Double Deck Swing Door Unit

Front View

Rear View

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4.4 Double Deck French Door Rotisserie

Figure 4-4: Double Deck French Door Unit

Front View

Rear View

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4.5 Control Panel Layout

Figure 4-5: Control Console

The main on/off switch and the manual advance switch for the single and double deck

French door rotisseries can be located on the front of each rotisserie as shown in Figure

4-2 and Figure 4-4.

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