Hardt Blaze Manuale utente
Blaze
GAS-FIRED ROTISSERIE
Operation Manual
Hardt Equipment Manufacturing
©
1756 50
th
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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