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Hardt Equipment Manufacturing Inc.
th
1400 50
Avenue, Lachine (Montreal)
Quebec, Canada, H8T 2V3
Technical Support
Tel:
(800) 387-6847
(514) 631-7271
Fax:
(514) 631-5443
Sales
Tel:
(888) 848-4408
www.hardtequipment.com
Gas-Fired Rotisserie for CA/US
Operation Manual
This manual is to be left with the customer for future reference.
BLAZE
CUS-013-0044-01
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Summary of Contents for Hardt BLAZE
- Page 1 BLAZE Gas-Fired Rotisserie for CA/US Operation Manual Hardt Equipment Manufacturing Inc. 1400 50 Avenue, Lachine (Montreal) Quebec, Canada, H8T 2V3 Technical Support Tel: (800) 387-6847 (514) 631-7271 Fax: (514) 631-5443 Sales This manual is to be left with the customer for future reference.
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Page 2: Important Information
Images shown in this manual are for reference only and may appear different from actual models. The terms Hardt®, Food Systems Resource®, Inferno®, Elemendt®, and the symbol depicting six circles, and other distinctive terms, are registered and unregistered trademarks of Hardt Equipment Manufacturing, Inc. and associated companies. -
Page 3: Table Of Contents
Table of Contents 1. Important Information ......................... 2 2. Before you begin ..........................4 About This Manual .............................. 4 Equipment Safety ..............................4 Food Safety ................................. 5 3. Equipment Diagrams .......................... 6 Single Swing Door Rotisserie ..........................6 Single French Door Rotisserie ..........................7 Double-Stacked Swing Door Rotisserie ...................... -
Page 4: Before You Begin
This manual contains information necessary for the operation of the HARDT Equipment Manufacturing (hereafter referred to as 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 EQUIPMENT. -
Page 5: Food Safety
SPECIFIC REFERENCE SENTENCES. 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. CUS-013-0044-01 Page 5 of 26... -
Page 6: Equipment Diagrams
3. Equipment Diagrams Single Swing Door Rotisserie PRESSURE GAUGE GAS INLET CONTROL PANEL WATER INLET RED MAIN ON/OFF SWITCH GREEN MANUAL ADVANCE SWITCH WATER INLET DRAIN VALVE HANDLE MANUAL DRAIN VALVE HANDLE (COOK/CLEAN) TOP VENT SERIAL NAMEPLATE HALOGEN LIGHT CIRCUIT BREAKER ACCESS PANEL POWER CORD RESTRAINING... -
Page 7: Single French Door Rotisserie
Single French Door Rotisserie PRESSURE GAUGE GAS INLET WATER INLET CONTROL PANEL RED MAIN ON/OFF SWITCH DRAIN GREEN MANUAL ADVANCE SWITCH WATER INLET VALVE HANDLE MANUAL DRAIN VALVE HANDLE (COOK/CLEAN) TOP VENT SERIAL NAMEPLATE HALOGEN LIGHT CIRCUIT BREAKER ACCESS PANEL POWER CORD RESTRAINING CABLE... -
Page 8: Double-Stacked Swing Door Rotisserie
Double-Stacked Swing Door Rotisserie CHIMNEY (LOWER ROTISSERIE) TOP VENT (UPPER ROTISSERIE) GREEN MANUAL RED MAIN ON/OFF SWITCH ADVANCE SWITCH WATER INLET CONTROL PANEL VALVE HANDLE MANUAL DRAIN VALVE HANDLE (UPPER ROTISSERIE) DRAIN (UPPER ROTISSERIE) RED MAIN ON/OFF SWITCH CONTROL PANEL DRAIN (LOWER ROTISSERIE) MANUAL DRAIN VALVE... -
Page 9: Double-Stacked French Door Rotisserie
Double-Stacked French Door Rotisserie CHIMNEY (LOWER ROTISSERIE) TOP VENT (UPPER ROTISSERIE) CONTROL PANEL RED MAIN ON/OFF SWITCH WATER INLET VALVE HANDLE MANUAL DRAIN GREEN MANUAL ADVANCE SWITCH VALVE HANDLE (UPPER ROTISSERIE) DRAIN (UPPER ROTISSERIE) RED MAIN ON/OFF SWITCH CONTROL PANEL DRAIN WATER INLET VALVE (LOWER ROTISSERIE) -
Page 10: Control Panel Layout
Control Panel Layout (SAFETY LOCKOUT) ALARM LAMP (RED) SINGLE FRENCH DOUBLE-STACKED SINGLE & DOUBLE- DOOR FRENCH DOOR STACKED FRENCH ROTISSERIE ROTISSERIE DOOR ROTISSERIE Figure 3-5 The red main ON/OFF switch and the green manual advance switch for the single and double- stacked French door rotisseries can be located on the front of each rotisserie as shown in Figure 3-2 on page 7 and in Figure 3-4 on page 9. -
Page 11: Operation
4. Operation THE ROTISSERIE CANNOT BE OPERATED DURING A POWER FAILURE. IN THE EVENT OF A PROLONGED POWER FAILURE, DO NOT ATTEMPT TO OPERATE THE ROTISSERIE. PUSH IN THE MAIN ON/OFF RED SWITCH AND CLOSE THE GAS VALVE. WHEN POWER HAS BEEN RESTORED, OPEN THE GAS VALVE, PULL OUT THE MAIN ON/OFF RED SWITCH AND RESUME NORMAL OPERATION. -
Page 12: Running A Preheat Cycle
REFER TO SECTION 2.3 FOOD SAFETY ON PAGE 5 FOR SPECIAL NOTES ON PRODUCT INTERNAL TEMPERATURES. The procedures described here are basic. Hardt provides extensive cooking and food program support and training. Your organization may have specific instructions that should be followed instead of the ones listed here. -
Page 13: End Of The Cook
End of the Cook 1. At the end of the cook, measure product internal temperature REFER TO SECTION 2.3 FOOD SAFETY ON PAGE 5 FOR SPECIAL NOTES ON PRODUCT INTERNAL TEMPERATURE. 2. If the product is below the desired temperature, close the door, and add at least five minutes using the timer to continue to cook. -
Page 14: Loading And Unloading The Rotisserie
Loading and Unloading the Rotisserie CROSS CONTAMINATION OF RAW ONTO COOKED PRODUCT IS VERY DANGEROUS. DO NOT LOAD UNCOOKED PRODUCT INTO THE ROTISSERIE UNTIL COOKING CYCLE IS COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM THE ROTISSERIE. USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE. 4.4.1. -
Page 15: Unloading The Skewers
4.4.2. Unloading the Skewers USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE. 1. Open the door to stop the drive rotation. Use the green manual advance switch to position the drive assembly as required. 2. Referring to figure below, remove each skewer by lifting the left end, sliding the skewer through the plate hole, and then, as show in figure below, gently pivot the skewer out of the rotisserie. -
Page 16: Optional Accessories
Optional Accessories This section describes common optional accessories that can be purchased for the Blaze rotisserie. For a full list of available accessories, visit www.hardtequipment.com or contact your sales account representative. 4.5.1. Grease Shuttle (Double-Stacked Oven) This stainless steel grease shuttle is used with a lower oven of a double-stacked configuration to transfer the water pan’s... -
Page 17: Available Accessories
Available Accessories Please refer to the following table when ordering accessories from Hardt Part Name Description Illustration This is the ‘V’ skewer but with a modified end tip so the ‘V’ Skewers skewer can only be loaded one way, ensuring correct positioning of the product while cooking. -
Page 18: Maintenance
6. Remove debris and add water to help float away remaining residues in the water pan. 7. Spray a Hardt-approved oven cleaner on all major surfaces (drive plate, spit support, shaft, water pan, and side walls as shown in Figure 5-2); let it settle for 15 minutes. -
Page 19: Cleanliness Evaluation
SIDE WALLS 8. Gently scrub with a Hardt approved non-abrasive brush (if required). Refer to 5.3.2 Guidelines for SPIT SUPPORT DRIVE PLATE Cleaning Metal Surfaces for detailed guidelines. SHAFT 9. Gently rinse off all the oven cleaner with water. 10. Fill the water pan then drain it. -
Page 20: Weekly Inspection
5.2. Weekly Inspection Thoroughly inspect the venting components supplied with the rotisserie for signs of damage (dents, perforations, etc.). Replace with certified Hardt components if required. Ensure that the electrical cord and gas lines are free from damage and kinks. -
Page 21: Guidelines For Cleaning Metal Surfaces
5.3.2. Guidelines for Cleaning Metal Surfaces Wipe up spills and residues with a cloth or paper towel. Remove baked-on residues using a wooden or plastic scraper. Avoid using a metal scraper as it may scratch the metal finish of the rotisserie. ... -
Page 22: Troubleshooting
6. Troubleshooting SERVICE/REPAIRS SHOULD ONLY BE PERFORMED BY TRAINED PERSONNEL. DISCONNECT POWER TO THE ROTISSERIE BEFORE ANY MAINTENANCE, SERVICE OR CLEANING IS PERFORMED. ROTISSERIES EQUIPPED WITH CASTERS ARE SECURED IN PLACE USING A RESTRAINING CABLE LOCATED ON THE RIGHT REAR UNDERSIDE OF THE ROTISSERIE. THIS CABLE MUST BE DISCONNECTED PRIOR TO REMOVING THE ROTISSERIE AND CAUTION MUST BE TAKEN TO ENSURE IT IS CONNECTED ONCE THE ROTISSERIE HAS BEEN RETURNED TO ITS ORIGINAL POSITION. -
Page 23: Safety Lockout
Try starting the rotisserie again. Pull out the Figure 6-2 red main ON/OFF switch and start a preheat cycle. If the rotisserie goes into Safety Lockout mode again turn the rotisserie OFF and contact your local authorized Hardt service provider. CUS-013-0044-01 Page 23 of 26... -
Page 24: Replacing The Halogen Lamp
6.3. Replacing the Halogen Lamp THUMB SCREW 1. Turn the rotisserie OFF (push the main ON/OFF switch in) and disconnect the power cord from the wall receptacle. 2. Allow the rotisserie to sufficiently cool down. 3. Remove the halogen light access panel located on the left side of the rotisserie by loosening the thumb screws by hand (Figure 6-3). -
Page 25: Numeric Temperature Display Mode
Do not touch the replacement halogen light bulb with bare fingers or dirty gloves. 6. Install a new halogen light bulb. 7. Position the halogen light support bracket so that the light is oriented towards the center shaft of the rotisserie and hand-tighten the two wing nuts. -
Page 26: Options
7. Options Smoker Kit 7.1.1. Operating Instructions BRACKET 1. Insert the smoker box: align it to the front lip of the rotisserie and then slide it to the right of the oven, where the box can be fixed in place by hooking it onto the bracket (See Figure 7-1).