Gourmet Oven
MODEL GO-36, GO-36T
Operation Manual
Serial Numbers 122192 and higher
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Gourmet Oven
Table of Contents
Table of Contents
Table of Contents........................................................................................................................................1
Introduction .................................................................................................................................................2
Safety Precautions....................................................................................................................................2
Safety Signs and Messages.................................................................................................................2
Safe Work Practices.............................................................................................................................3
Safety Decals .......................................................................................................................................5
Health And Sanitation Practices ...............................................................................................................6
Food Handling ......................................................................................................................................6
Storage Of Raw Meats.........................................................................................................................6
Coding Cooked Foods..........................................................................................................................6
Storage Of Prepared Foods .................................................................................................................6
Operation .....................................................................................................................................................7
Controls and Indicators.............................................................................................................................7
Turning the Oven “On”..............................................................................................................................8
Programming the Oven.............................................................................................................................8
Setting the Preheat Temperature.........................................................................................................8
Setting the Cook Temperature .............................................................................................................8
Setting the Cook Time..........................................................................................................................8
Setting the Hold Temperature ..............................................................................................................8
Cooking.....................................................................................................................................................8
Reviewing Set Points................................................................................................................................9
Changing Set Points During Cooking.......................................................................................................9
Canceling the Cooking Cycle....................................................................................................................9
Power Failure During The Cooking Cycle ................................................................................................9
Probe (Thermocouple) Diagnostics..........................................................................................................9
Important Instruction.................................................................................................................................9
Suggested Cooking Instructions.............................................................................................................10
Power Level........................................................................................................................................10
Food Safety Requirements (Internal Temperatures)..........................................................................10
Fowl....................................................................................................................................................11
Pork ....................................................................................................................................................14
Beef ....................................................................................................................................................16
Frozen Entrees...................................................................................................................................21
Installation .................................................................................................................................................23
Unpacking and Handling.........................................................................................................................23
GO-36 Stacking Instructions...................................................................................................................23
Location and Clearance..........................................................................................................................24
Wiring......................................................................................................................................................24
Maintenance ..............................................................................................................................................25
Scheduled Maintenance .........................................................................................................................25
Oven Cleaning....................................................................................................................................25
Troubleshooting......................................................................................................................................32
1
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Gourmet Oven
Introduction
Introduction
The BKI GO-36 is a cook and hold gourmet oven. It consists of a cooking cabinet, door assembly and
control unit. The cooking cabinet contains rack supports that hold 4 racks and 1 drip pan. To seal the
oven cavity, a door with a magnetized door latch is provided. The control unit contains heating elements
for cooking as well as a time/temperature computer and manual switches for quick setup and operation. It
also contains a fan for cooling and a blower for heat circulation.
The BKI name and trademark on this unit assures you of the finest in design and engineering -- that it has
been built with care and dedication -- using the best materials available. Attention to the operating
instructions regarding proper installation, operation, and maintenance will result in long lasting
dependability to insure the highest profitable return on your investment.
PLEASE READ THIS ENTIRE MANUAL BEFORE OPERATING THE UNIT. If
you have any questions, please contact your BKI Distributor. If they are unable to
answer your questions, contact the BKI Technical Service Department, toll free:
1-800-927-6887. Outside the U.S., call 1-864-963-3471.
Safety Precautions
Always follow recommended safety precautions listed in this manual. Below is the safety alert symbol.
When you see this symbol on your equipment, be alert to the potential for personal injury or property
damage.
Safety Signs and Messages
The following Safety signs and messages are placed in this manual to provide instructions and identify
specific areas where potential hazards exist and special precautions should be taken. Know and
understand the meaning of these instructions, signs, and messages. Damage to the equipment, death or
serious injury to you or other persons may result if these messages are not followed.
This message indicates an imminently hazardous situation, which, if not avoided,
will result in death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided,
could result in death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided,
may result in minor or moderate injury. It may also be used to alert against unsafe
practices.
This message is used when special information, instructions or identification are
required relating to procedures, equipment, tools, capacities and other special
data.
2
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Gourmet Oven
Introduction
Safe Work Practices
Wear Safe Clothing Appropriate To
Your Job
Always wear your insulated mitts when handling hot racks
or touch any hot metal surface. If you lose or damage
your mitts, you can buy new ones at your local restaurant
equipment supply store or from your local BKI Distributor.
Never wear loose clothing such as neckties or scarves
while operating this equipment. Keep loose hair tied back
or in a hair net while operating this equipment.
Always wear appropriate personal protection equipment
during the cleaning process to guard against possible
injury from hot cleaning solution.
Beware of High Voltage
This equipment uses high voltage. Serious injury can
occur if you or any untrained or unauthorized person
installs, services, or repairs this equipment. Always use
an Authorized Service agent to service your equipment.
Keep this manual with the Equipment
This manual is an important part of your equipment.
Always keep it near for easy access.
If you need to replace this manual, contact:
BKI
Technical Services Department
P.O. Box 80400
Simpsonville, S.C. 29680-0400
Or call toll free: 1-800-927-6887
Outside the U.S., call 864-963-3471
Protect Children
Keep children away from this equipment. Children may
not understand that this equipment is dangerous for them
and others.
NEVER allow children to play near or operate your
equipment.
3
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Gourmet Oven
Introduction
Keep Safety Labels Clean and in Good
Condition
Do not remove or cover any safety labels on your
equipment. Keep all safety labels clean and in good
condition. Replace any damaged or missing safety labels.
Refer to the Safety Labels section for illustration and
location of safety labels on this unit.
If you need a new safety label, obtain the number of the
specific label illustrated on page 5, then contact:
BKI
Technical Services Department
P.O. Box 80400
Simpsonville, S.C. 29680-0400
Or call toll free: 1-800-927-6887
Outside the U.S., call 864-963-3471
Be Prepared for Emergencies
Be prepared for fires, injuries, or other emergencies.
Keep a first aid kit and a fire extinguisher near the
equipment. You must use a 40-pound Type BC fire
extinguisher and keep it within 25 feet of your equipment.
Keep emergency numbers for doctors, ambulance
services, hospitals, and the fire department near your
telephone.
Know your responsibilities as an
Employer
• Make certain your employees know how to operate the
equipment.
• Make certain your employees are aware of the safety
precautions on the equipment and in this manual.
• Make certain that you have thoroughly trained your
employees about operating the equipment safely.
• Make certain the equipment is in proper working
condition. If you make unauthorized modifications to
the equipment, you will reduce the function and safety
of the equipment.
4
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Gourmet Oven
Introduction
Safety Decals
5
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Gourmet Oven
Introduction
Health And Sanitation Practices
BKI ovens are manufactured to comply with health regulations and are tested and certified to UL®, CUL®,
and NSF® standards. You must operate the equipment properly using only quality products and use meat
thermometers to insure meats are thoroughly cooked.
Food Handling
•
•
•
Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.
Clean and sanitize all utensils and surfaces that have been in contact with raw products.
Never place cooked meats on the same surfaces used to prepare raw meats, unless the area
has been thoroughly cleaned and sanitized.
Storage Of Raw Meats
•
•
•
Designate an area or shelf strictly for the storage of all raw meats to be used in the oven.
Raw product must always be stored at temperatures below 38° F. (3° C.).
Never store or mix raw foods above cooked foods, as this is a health hazard. The drippings from
raw foods contaminate cooked or processed foods.
•
All chicken and chicken parts to be stored overnight must be thoroughly iced down and
refrigerated.
Coding Cooked Foods
All products cooked during the day should be sold the same day.
NOTE: It is not the intent of the cooking program to have unsold merchandise at the end of the cooking
day. Follow your company’s procedures for the handling of any leftover product.
Storage Of Prepared Foods
•
Cold foods should be kept at or below 38° F. (3° C.).
•
Hot foods must be maintained to meet local health codes, usually a minimum 145° F. (63° C.).
6
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Gourmet Oven
Operation
Operation
Controls and Indicators
The figure below depicts the oven’s controls and indicators. Refer to it as necessary while performing
operating procedures in this section.
7
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Gourmet Oven
Operation
Turning the Oven “On”
1. Plug the oven power cord into a receptacle supplying power that matches that specified on the
nameplate. The mating receptacle for the GO-36 plug is a NEMA style 6-20. The mating
receptacle for the GO-36T plug is a NEMA style 6-30.
2. Place the POWER ON/POWER OFF rocker switch in the POWER ON position.
Programming the Oven
Press and hold the “START/STOP” button until display alternates between “STOP” and the probe sense
temperature. The control is now ready for programming.
Setting the Preheat Temperature
Press the “SELECT” button until the “PREHEAT TEMP” light turns on. Press the “UP” or “DOWN” buttons
to obtain the desired temperature. If a preheat cycle is not required, press the “UP” or “DOWN” buttons
until “OFF” is displayed. “OFF” is displayed below 100° F. or above 400° F.
Setting the Cook Temperature
Press the “SELECT” button until the “COOK TEMP” light turns on. Press the “UP” or “DOWN” buttons
until the desired temperature is displayed.
Setting the Cook Time
Press the “SELECT” button until the “COOK TIME” light turns on. Press the “UP’ or “DOWN” buttons until
the desired time is displayed. To disable the cook function, press the “UP” or “DOWN” button until “OFF”
is displayed. “OFF” is displayed below 100° F or above 400° F.
Setting the Hold Temperature
Press the “SELECT” button until the “HOLD TEMP” light turns on. Press the “UP” or “DOWN” buttons until
the desired temperature is displayed. The hold function can be disabled by pressing the “UP” or “DOWN”
buttons until “OFF” is displayed. “OFF” is displayed below 100° F. or above 250° F.
Pressing the “SELECT” button again returns the control to the “STOP MODE”. The display will alternate
between “STOP” and the probe sense temperature. The control is ready for cooking.
Cooking
1. Press the “START/STOP” button.
•
If a pre-heat temperature was programmed, the “CYCLE ON” light will turn on, the display will
alternate between “PrE” and the probe temperature and the controller will elevate the oven
temperature to the pre-heat value. When the oven temperature reaches the desired pre-heat
value, the “CYCLE ON” light begins flashing and a (5) second pulsing audible alert will be
activated. The control will maintain the oven temperature until the product is loaded into the
oven.
•
If pre-heat temperature was turned off, the oven will immediately enter a cook/hold mode.
2. Load product into the oven.
3. Press the “START/STOP” push button. The controller will now regulate the oven to the desired
cook temperature and the cook timer will count down. The “CYCLE ON” light will be on and the
display will alternately show oven temperature and cook time remaining.
8
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Gourmet Oven
Operation
•
•
If the hold temperature has been turned off, the oven will sound an audible alert when the
cook time reaches zero. This alarm will sound until the “START/STOP” button is pressed.
If the hold temperature has been set, the controller will regulate the temperature to the
desired hold temperature. Once the hold temperature has been achieved, a count up timer
will be initiated to track the length of time in the hold mode. The display will alternately show
“HOLD”, actual oven temperature and hold elapsed time. The control will stay in the hold
mode until the “START/STOP” button is pressed again.
Reviewing Set Points
During the cooking cycle any programmed cooking parameter can be displayed. Press the “SELECT”
button until the desired parameter light turns on. The display will show the value of the set point for five
(5) seconds. Reviewing set points during a cooking cycle will not alter them or interrupt the cooking cycle.
Changing Set Points During Cooking
1. Push the “START/STOP” momentarily. The “CYCLE ON” light will flash and the control will go
into pause. In this mode the control regulates at the pre-set points but the cook count down timer
will stop.
2. Change the cooking parameters by pressing the “SELECT” button until the desired indicator light
turns on. The display will show the pre-set value.
3. Press the “UP” and “DOWN” buttons to change the setting as desired.
4. Resume the cooking cycle by press the “START/STOP” button. The “CYCLE ON” light will come
on indicating that the cooking cycle has resumed.
Canceling the Cooking Cycle
Press and hold the “START/STOP” button until the “CYCLE ON” light turns off. (“STOP” will be
displayed).
Power Failure During The Cooking Cycle
The control will suspend operation retaining set points and cycle times. When power is restored,
operation will resume where left off when the power failed.
Probe (Thermocouple) Diagnostics
If the probe (thermocouple inside the oven) stops working, the control will cancel the cooking cycle and
the display will show “PROB”.
If the probe temperature goes below 50° F (10° C.) or if the controller fails, the display will show “EEEE”
and the controller will go into “STOP” mode.
Important Instruction
A Malfunction Warning Light is mounted on the control unit front panel. This light illuminates when an
overtemperature condition occurs within the Control Unit assembly. If this light goes on, place the
POWER ON/POWER OFF switch in the POWER OFF position and contact an authorized BKI service
agent for corrective action.
9
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Gourmet Oven
Operation
Suggested Cooking Instructions
Power Level
This oven is supplied with a switch that controls the heating elements within the control unit. In the HIGH
POWER position, all heating elements are used for cooking. In the LOW POWER position, two of the
heating elements are used for cooking.
One application for the low power feature is the reconstitution of frozen food. The slow heating rate will
avoid overcooking or burning of the outside of the product while the center is still cold. Another application
of the low power feature is to provide gentle heat when slow cooking meat products at temperature of
250° F or less.
The low power setting should only be used when cooking below 300° F.
The high power setting is used for baking and some holding applications (frequent oven entry) where a
quick recovery is required. This setting may also be used for rapid oven preheat.
Food Safety Requirements (Internal Temperatures)
FOWL
PORK
BEEF
Chicken
Turkey
Turkey Breast
175ºF
175ºF
175ºF
Baby Back Ribs
Pork Ribs
Tenderloins
170ºF
170ºF
170ºF
Medium Rare
Medium
Well Done
Corned Beef
140ºF
148ºF
155ºF
170ºF
ENTREES AND
BAGS
150ºF
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Gourmet Oven
Operation
Fowl
WHOLE TURKEYS
OVEN PREPARATION
1. Preheat oven to 240ºF, set on LOW power. This will take 20 minutes.
2. Set COOK TEMP to 240ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF, if using HOLD cycle. If not holding, set HOLD to OFF.
5. Place Turkey in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS:
1. Whole Turkeys
2. Full-size shallow pans
3. Desired Seasoning
4. Knife (if removing tails)
PREPARATION
1. Rinse turkeys in cold water.
2. Pull and discard excess trimmings.
3. Tuck wings and secure legs.
4. Season as desired.
5. Place 2 birds in each pan.
TO COOK AND HOLD
1 Pan
2 Pans
3 Pans
4 Pans
FROM REFRIGERATED
4:00 (4 hours)
4:15 (4 hours 15 minutes)
4:30 (4 hours 30 minutes
5:00 (5 hours)
INTERNAL FOOD TEMPERATURE
175ºF
175ºF
175ºF
175ºF
NOTE: Internal product temperature MUST reach 175ºF.
Maximum Hold Time is 12 hours.
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Gourmet Oven
Operation
WHOLE CHICKENS (2¼ - 3¼ LBS)
OVEN PREPARATION
1. Preheat oven to 350ºF, set on HIGH power. This will take 20 minutes.
2. Set COOK TEMP to 350ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF, if using HOLD cycle. If not holding, set HOLD to OFF.
5. Place Chicken in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS:
1. Whole Chickens
2. Full-size shallow pans
3. Desired Seasoning
4. Knife (if removing tails)
PREPARATION
1. Rinse chickens in cold water.
2. Pull and discard excess trimmings.
3. Tuck wings and secure legs.
4. Season as desired.
5. Place 6 birds in each pan.
TO COOK AND
HOLD
1 Pan
2 Pans
3 Pans
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
175ºF
175ºF
175ºF
1:40 (1 hour 40 minutes)
1:45 (1 hour 45 minutes)
1:50 (1 hour 50 minutes
2:00 (2 hours)
4 Pans
175ºF
TO COOK AND
PULL
1 Pan
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
175ºF
2:00 (2 hours)
2 Pans
3 Pans
4 Pans
2:10 (2 hours 10 minutes)
2:20 (2 hours 20 minutes)
2:30 (2 hours 30 minutes)
175ºF
175ºF
175ºF
NOTE: Internal product temperature MUST reach 175ºF.
Maximum Hold Time is 12 hours.
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Gourmet Oven
Operation
TURKEY BREASTS
OVEN PREPARATION
1. Preheat oven to 240ºF, set on LOW power. This will take 20 minutes.
2. Set COOK TEMP to 240ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF, if using HOLD cycle. If not holding, set HOLD to OFF.
5. Place Turkey Breasts in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS:
1. Turkey Breasts
2. Full-size shallow pans
3. Desired Seasoning
4. Knife (if removing tails)
PREPARATION
1. Rinse turkey breasts in cold water.
2. Pull and discard excess trimmings.
3. Season as desired.
4. Place 8 birds in each pan.
TO COOK AND
HOLD
1 Pan
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
175ºF
2:00 (2 hours)
2 Pans
3 Pans
4 Pans
2:10 (2 hours 10 minutes)
2:20 (2 hours 20 minutes
2:30 (2 hours 30 minutes)
175ºF
175ºF
175ºF
NOTE: Internal product temperature MUST reach 175ºF.
Maximum Hold Time is 12 hours.
13
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Gourmet Oven
Operation
Pork
BABY BACK RIBS
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF.
5. Place Ribs in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Baby Back Ribs
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap ribs and rinse with cold water.
2. Place 7 ribs on pan with grate and season as desired.
3. Cover meat with clear wrap completely and SEAL COMPLETELY.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
170ºF
170ºF
170ºF
1 Tray
2:30 (2 hours 30 minutes)
2:45 (2 hours 45 minutes)
3:00 (3 hours)
2 Trays
3 Trays
4 Trays
3:15 (3 hours 15 minutes)
170ºF
NOTE: Internal product temperature MUST reach 170ºF.
For best tenderization results, let product hold for a minimum of 6 hours.
14
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Gourmet Oven
Operation
PORK RIBS (3½ & DOWN)
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF.
5. Place Pork Ribs in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Pork Ribs
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap ribs and rinse with cold water.
2. Place 3-4 ribs on pan with grate and season as desired.
3. Cover meat with clear wrap completely and SEAL COMPLETELY.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
170ºF
170ºF
170ºF
1 Tray
2:30 (2 hours 30 minutes)
2:45 (2 hours 45 minutes)
3:00 (3 hours)
2 Trays
3 Trays
4 Trays
3:15 (3 hours 15 minutes)
170ºF
NOTE: Internal product temperature MUST reach 170ºF.
For best tenderization results, let product hold for a minimum of 6 hours.
15
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Gourmet Oven
Operation
Beef
PRIME RIB (12-14 LBS BONELESS - NO FAT CAP) #112-A
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 145ºF.
5. Place Prime Rib in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Prime Ribs - #112A
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap Prime Rib and rinse with cold water.
2. Place on pan with grate and season as desired.
3. Cover meat with clear wrap completely. DO NOT SEAL.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
145ºF
145ºF
145ºF
145ºF
145ºF
145ºF
1 Rib
1:30 (1 hour 30 minutes)
1:45 (1 hour 45 minutes)
2:00 (2 hours)
2:15 (2 hours 15 minutes)
2:30 (2 hours 30 minutes)
2:45 (2 hours 45 minutes)
2 Ribs
3 Ribs
4 Ribs
5 Ribs
6 Ribs
NOTE: Internal product temperature MUST reach 145ºF.
For best tenderization results, let product hold for a minimum of 8 hours.
16
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Gourmet Oven
Operation
PRIME RIB (22-24 LBS BONE-IN WITH FAT CAP) #109
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 145ºF.
5. Place Prime Rib in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Prime Ribs - #109
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap Prime Rib and rinse with cold water.
2. Place on pan with grate and season as desired.
3. Cover meat with clear wrap completely. DO NOT SEAL.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
145ºF
1 Rib
2:00 (2 hours)
2 Ribs
3 Ribs
4 Ribs
5 Ribs
6 Ribs
2:15 (2 hours 15 minutes)
2:30 (2 hours 30 minutes)
2:45 (2 hours 45 minutes)
3:00 (3 hours)
145ºF
145ºF
145ºF
145ºF
3:30 (3 hours 30 minutes)
145ºF
NOTE: Internal product temperature MUST reach 140ºF.
For best tenderization results, let product hold for a minimum of 8 hours.
17
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Gourmet Oven
Operation
TOP ROUND (10-12 LBS)
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 145ºF.
5. Place Top Round in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Top Rounds
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap Top Round and rinse with cold water.
2. Place on pan with grate and season as desired.
3. Cover meat with clear wrap completely. DO NOT SEAL.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
145ºF
145ºF
145ºF
145ºF
145ºF
145ºF
145ºF
1 Top Round
2 Top Rounds
3 Top Rounds
4 Top Rounds
5 Top Rounds
6 Top Rounds
7 Top Rounds
8 Top Rounds
9 Top Rounds
10 Top Rounds
1:30 (1 hour 30 minutes)
1:45 (1 hours 45 minutes)
2:00 (2 hours)
2:15 (2 hours 15 minutes)
2:30 (2 hours 30 minutes)
2:45 (2 hours 45 minutes)
3:00 (3 hours)
3:15 (3 hours 15 minutes)
3:30 (3 hours 30 minutes)
4:00 (4 hours)
145ºF
145ºF
145ºF
NOTE: Internal product temperature MUST reach 145ºF.
For best tenderization results, let product hold for a minimum of 8 hours.
18
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Gourmet Oven
Operation
STEAMSHIP ROUND (45-50 LBS. BONE-IN)
OVEN PREPARATION
1. Preheat oven to 200ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 200ºF.
3. Set COOK TIME to 9:10 (9 hours 10 minutes).
4. Set HOLD TEMP to 140ºF.
5. Place Steamship Round in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Steamship Round
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap Round and rinse with cold water.
2. Place on pan with grate and season as desired.
3. Cover meat with clear wrap completely. DO NOT SEAL.
NOTE: Internal product temperature MUST reach 140ºF.
For best tenderization results, let product hold for a minimum of 8 hours.
19
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Gourmet Oven
Operation
CORNED BEEF (8-10 LBS IN BAG WITH BRINE)
OVEN PREPARATION
1. Preheat oven to 250ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 250ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF.
5. Place Corned Beef in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Corned Beef
2. 18 x 26-inch Sheet Pans
PREPARATION
1. Leave Corned Beef in original bag. DO NOT PUNCTURE.
2. Place in 18 x 26-inch sheet pan (2 per pan).
NOTE: If product does not come in a bag, wrap completely with clear wrap and place in pans.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
170ºF
170ºF
170ºF
170ºF
170ºF
170ºF
170ºF
170ºF
170ºF
170ºF
170ºF
1 Corned Beef
2 Corned Beefs
3 Corned Beefs
4 Corned Beefs
5 Corned Beefs
6 Corned Beefs
7 Corned Beefs
8 Corned Beefs
9 Corned Beefs
10 Corned Beefs
11 Corned Beefs
12 Corned Beefs
3:00 (3 hours)
3:20 (3 hours 20 minutes)
3:40 (3 hours 40 minutes)
4:00 (4 hours)
4:20 (4 hours 20 minutes)
4:40 (4 hours 40 minutes)
5:00 (5 hours)
5:20 (5 hours 20 minutes)
5:40 (5 hours 40 minutes)
6:00 (6 hours)
6:20 (6 hours 20 minutes)
6:40 (6 hours 40 minutes)
170ºF
Cooking formula for larger-sized Corned Beef:
1. First piece 25 minutes per pound of product.
2. For additional pieces, 20 minutes per pound for each Corned Beef.
NOTE: Internal product temperature MUST reach 170ºF.
For best tenderization results, let product hold for a minimum of 8 hours.
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Gourmet Oven
Operation
Frozen Entrees
DAYTIME ENTREE PREPARATION (BAGS - FROZEN OR THAWED)
OVEN PREPARATION
1. Set PREHEAT to OFF.
2. Set COOK TEMP to 350ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF.
5. Press START/STOP button twice. (Cycle light will flash ON and OFF at this time.) This will
preheat oven to the cook temperature set but will not activate the time.
6. Place prepared Entree in oven, press START/STOP button once. Cycle light will be ON and cook
time will start.
GATHER REQUIRED ITEMS
1. Desired Entree & Bag Items
2. Desired Pans
3. Food Release Spray
4. Institutional Clear Wrap
5. Disposable Gloves
PREPARATION
1. Spray pans with food release spray.
2. Place desired entrees in ½ size pans. (Add 4 to 8 oz. of water to Macaroni and Cheese and
Salisbury Steak.)
3. Cover the frozen entrees with institutional clear wrap, then cover with the original foil cover.
TO COOK
FROM frozen
INTERNAL FOOD
TEMPERATURE
150ºF
150ºF
150ºF
2 - 4 Entrees
5 - 8 Entrees
9 - 13 Entrees
14 - 16 Entrees
18 - 20 Entrees
2:30 (2 hours 30 minutes)
2:45 (2 hours 45 minutes)
3:15 (3 hours 15 minutes)
4:30 (4 hours 30 minutes)
5:15 (5 hours 15 minutes)
150ºF
150ºF
TO COOK
FROM THAWED
INTERNAL FOOD
TEMPERATURE
150ºF
150ºF
150ºF
2 - 4 Entrees
5 - 8 Entrees
9 - 13 Entrees
14 - 16 Entrees
18 - 20 Entrees
1:15 (1 hour 15 minutes)
1:45 (1 hour 45 minutes)
2:15 (2 hours 15 minutes)
3:30 (3 hours 30 minutes)
4:15 (4 hours 15 minutes)
150ºF
150ºF
NOTE 1: Canned vegetables may be cooked overnight with frozen entrees. Do not add additional cook
time.
NOTE 2: Use the number of frozen entrees being cooked to calculate cook time. Do not include any of
the vegetable items to be cooked in the calculation.
NOTE 3: Bottom drip pan may be used for overnight cooking. Use Bag Product or Macaroni & Cheese
ONLY.
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Gourmet Oven
Operation
OVERNIGHT ENTREE PREPARATION (BAGS - FROZEN)
OVEN PREPARATION
1. Set PREHEAT to OFF.
2. Set COOK TEMP to 225ºF, set on LOW power.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF.
5. Press START/STOP button twice. (Cycle light will flash ON and OFF at this time.) This will
preheat oven to the cook temperature set but will not activate the time.
6. Place prepared Entree in oven, press START/STOP button once. Cycle light will be ON and cook
time will start.
GATHER REQUIRED ITEMS
1. Desired Entree & Bag Items
2. Desired Pans
3. Food Release Spray
4. Institutional Clear Wrap
5. Disposable Gloves
PREPARATION
1. Spray pans with food release spray.
2. Place desired entrees in ½ size pans. (Add 4 to 8 oz. of water to Macaroni and Cheese and
Salisbury Steak.
3. Cover the frozen entrees with institutional clear wrap, then cover with the original foil cover.
TO COOK
FROM frozen
INTERNAL FOOD
TEMPERATURE
150ºF
150ºF
150ºF
2 - 4 Entrees
5 - 8 Entrees
9 - 13 Entrees
14 - 16 Entrees
18 - 20 Entrees
2:30 (2 hours 30 minutes)
2:45 (2 hours 45 minutes)
3:15 (3 hours 15 minutes)
4:30 (4 hours 30 minutes)
5:15 (5 hours 15 minutes)
150ºF
150ºF
NOTE 1: Canned vegetables may be cooked overnight with frozen entrees. Do not add additional cook
time.
NOTE 2: Use the number of frozen entrees being cooked to calculate cook time. Do not include any of
the vegetable items to be cooked in the calculation.
NOTE 3: Bottom drip pan may be used for overnight cooking. Use Bag Product or Macaroni & Cheese
ONLY.
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Gourmet Oven
Installation
Installation
Serious injury, equipment damage or death could result if attempting to install this
oven. Ensure that an authorized BKI service agent install the oven.
Unpacking and Handling
It is the owners’ responsibility to file all freight claims with the delivering truck line. Inspect all cartons and
crates for damage as soon as they arrive. If damage to cartons or crates is found, or if a shortage is
found, note this on the bill of lading (all copies) prior to signing.
If damage is found when the equipment is opened, immediately call the delivering truck line and follow up
the call with a written report indicating concealed damage to your shipment. Ask for an immediate
inspection of your concealed damage item. Packaging material MUST be retained to show the inspector
from the truck line.
Remove all packing from the interior and exterior of the oven.
GO-36 Stacking Instructions
7/16 combination wrench
Tools Required:
7/16 socket and ratchet
(2) 2x4x30” pieces of wood
NOTE: Remove all plastic from stacking kit parts.
1. Remove racks and drip pans from inside both ovens.
2. Place two wood 2x4x30” pieces on the floor. Tilt unit back onto wood pieces being careful not to
crush fuse holders or power cord.
3. Remove casters and place large aluminum base WB56210600 (lip goes downward) between the
bottom of the oven and the casters. Install the caster hardware that was removed.
4. Carefully place unit upright.
5. Remove the heater control unit of the base unit (3 screws on each side). Place four (4) small
stainless steel angles (FA56210702) at the outside corners of the gasket on the oven cabinet.
Replace heater control unit.
6. Carefully place second unit on its back just as in step 2.
7. Remove casters and store. Place stacking kit piece AB56210500 (with louvers on sides) with
notches toward the oven back. Install hardware removed from the casters to secure the stacking
kit piece to the oven bottom. Install four (4) handles on sides of stacking kit piece using
1/4-20 x 1” bolts and lockwashers.
NOTE: Be sure handles are secure.
8. Place unit upright.
NOTE: Lock the casters on the bottom unit.
Be careful not to pinch hands while installing the top unit.
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Gourmet Oven
9. Carefully lift the oven with the handles and place on top of other oven.
Installation
10. Seal the base and the stacking kit piece to the oven bottoms using silicone rubber RTV (S0018)
approved for this use.
11. Replace racks and drip pans.
Location and Clearance
Allow enough air space around the unit to provide for proper ventilation.
Wiring
Electrocution, equipment failure or property damage could result if an unlicensed
electrician performs the electrical installation. Ensure that a licensed electrician
perform the electrical installation.
The oven, when installed by an authorized BKI service agent, must be grounded in accordance with local
codes, or in the absence of local codes, with the National Electrical Code, ANSI NFPA 70-2002. You can
obtain this code from:
The National Fire Protection Association
Batterymarch Park
Quincy, MA 02269
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Gourmet Oven
Maintenance
Maintenance
Failure to comply with the maintenance below could result in a serious accident or
equipment damage.
Failure to remove power from this unit before performing maintenance may cause
severe electrical shock. This unit may have more than one disconnect switch.
Scheduled Maintenance
Oven Cleaning
The oven must be cleaned at the end of each business day. It is easier to clean while still warm. Cleaning
is not only necessary for sanitary reasons, but will increase sales appeal and maximize operating
efficiency.
Failure to remove power from this unit may cause severe electrical shock. This
unit may have more than one disconnect switch.
Using abrasive cleaners may damage the cabinet finish. Use only a mild soap
and water solution.
Never steam clean or get excess water in the interior of the cabinet as this can
damage unit.
DO NOT USE OVEN CLEANER on this machine. Caustic cleaners can cause
damage to the machine.
Always wear appropriate personal protection equipment during the cleaning
process to guard against possible injury from hot cleaning solution.
1. Place the POWER ON/POWER OFF rocker switch in the POWER OFF position and unplug the
power cord.
2. Wearing your insulated mitts, remove all food pans from the unit.
3. Let the oven cool to room temperature.
4. Remove racks and drip pan from the unit and place them in a large sink to soak in hot cleaning
solution (BKI Cleaner).
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Gourmet Oven
5. Remove the rack supports by following the appropriate procedure below:
Maintenance
For GO-36:
a. Lift the left-side rack support up and off of its mounting studs.
b. Once the rack support is off of its studs, tilt the top toward the center of the oven.
c. Pull rack support out of oven and clean.
d. Repeat these steps for the right-side rack support.
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Gourmet Oven
For GO-36T:
a. Lift the left-side rack support with attached baffle up and off of its mounting studs.
Maintenance
b. Once the rack support is off of its studs, tilt the top toward the center of the oven.
c. Pull rack support with attached baffle out of oven opening.
d. Disconnect baffle from rack support and clean both parts.
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Gourmet Oven
e. Repeat these steps for the right-side rack support and baffle.
Maintenance
6. Clean the outside and inside of the oven with warm water, a sponge and approved cleaner which
is authorized for use on food surface areas.
7. Wipe the unit dry with a soft cloth.
8. To reinstall rack supports follow the procedures below:
For GO-36:
a. Insert the left rack support into the oven against the back wall.
b. Hook the rack support hangers on the corresponding mounting studs.
c. Repeat these steps for the right side rack support.
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Gourmet Oven
For GO-36T:
a. To install baffle onto rack support, hold the rack side of the support at a 45° angle to a
Maintenance
level surface.
b. Slide baffle into position as shown allowing hooks on baffle to engage rack support.
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Gourmet Oven
Maintenance
c. While holding the top of the baffle and the rack support together (keeping hooks from
disengaging), tilt top of assembly inward as installing into oven.
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Gourmet Oven
Maintenance
d. While holding the pieces with your hand, upright the assembly and install onto studs in
oven. Be careful not to disengage the baffle hooks from the rack support.
e. Repeat these steps for the right side support.
9. Reinsert the racks and drip pan.
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Gourmet Oven
Maintenance
Troubleshooting
Refer to the table below for troubleshooting information.
Problem
Cause
Possible Solution
Unit will not turn on
Oven is not plugged in.
Plug in the oven.
Power to unit is not on. Problem Check circuit breaker or fuses at
with building power panel,
circuit breaker/fuse or
receptacle.
building power panel.
Blown fuse on unit.
Contact an authorized BKI service
agent for corrective action.
Defective power switch.
Contact an authorized BKI service
agent for corrective action.
Power supply cord has been
damaged.
Contact an authorized BKI service
agent for corrective action.
Unit operates for a period of
time, then, the control turns off blocked, loss of power to
(no display).
Inlet to cooling fan has been
Remove blockage from around
cooling fan inlet. If problem
persists, contact an authorized
BKI service agent for corrective
action.
cooling fan or defective cooling
fan.
Defective over-temperature
switch.
Contact an authorized BKI service
agent for corrective action.
Solid-state relay is defective;
causing excessive heat.
Contact an authorized BKI service
agent for corrective action.
Oven heats beyond 400° F
then drops approximately 50°
to 75°, heats, then drops
again.
Heater plenum has exceeded
allowable temperature limit
(450° F). This condition may
result from the following:
Contact an authorized BKI service
agent for corrective action.
•
Heat circulation blower not
functioning properly.
Failure of solid-state relay.
Failure of surge suppressor
(shorted).
•
•
•
Short circuit (to ground) in
heater bank.
•
•
Controller failure.
Defective thermocouple.
Malfunction Warning Light on
Control Unit is illuminated
indicating overtemperature
condition in the Control Unit
Assembly. (For units with
indicating light).
Refer to previous 2 problems
above.
Place the POWER ON/ POWER
OFF switch in the POWER OFF
position and contact an
authorized BKI service agent for
corrective action.
Oven does not heat at all.
Improper control settings.
Reset the control.
Loose wire on heater circuit.
Contact an authorized BKI service
agent for corrective action.
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Gourmet Oven
Problem
Cause
Possible Solution
Defective relay.
Contact an authorized BKI service
agent for corrective action.
Heating elements not
functioning.
Contact an authorized BKI service
agent for corrective action.
Oven over-temperature switch
defective.
Contact an authorized BKI service
agent for corrective action.
Oven has very slow heat up or Improper power line voltage.
recovery. NOTE: This is
Contact an authorized BKI service
agent for corrective action.
normal when using the LOW
POWER setting.
Heating elements not
functioning.
Contact an authorized BKI service
agent for corrective action.
Defective HIGH POWER/LOW
POWER switch.
Contact an authorized BKI service
agent for corrective action.
Oven will not come up to
temperature
Oven HIGH POWER/LOW
POWER switch is in the LOW
POWER position with the oven
control set in the 300°-400° F
range.
For these temperatures, operate
oven on HIGH POWER.
One or more heater elements
not operating.
Contact an authorized BKI service
agent for corrective action.
Control displays “PROB”.
Control displays “EEEE”.
Damaged probe.
Contact an authorized BKI service
agent for corrective action.
Thermocouple connection is
loose.
Contact an authorized BKI service
agent for corrective action.
Temperature inside the oven is
below 50° F.
Reprogram the controller.
Time/Temperature controller
has failed.
Contact an authorized BKI service
agent for corrective action.
Product not cooked thoroughly Oven not preheated.
Be sure to preheat the oven to
300 degrees before placing
product in oven.
Improper time and temperature. Check program for proper time
and temperature setting.
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P.O. Box 80400, Simpsonville, S.C. 29680-0400, USA
Made and printed in the U.S.A
LI0116/0407
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