installation & operation...

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Installation & Operation Manual XLT TS/TS2 Series Conveyorized Oven

This appliance is for professional use by qualified personal. This appliance must be installed by qualified persons in accordance with the regulations in force. This appliance must be installed with sufficient ventilation to prevent the occurrence of unacceptable concentrations of substances harmful to health in the room in which it is installed. This appliance needs an unobstructed flow of fresh air for satisfactory combustion and must be installed in a suitably ventilated room in accordance with current regulations. This appliance should be serviced by qualified personnel at least every 12 months or sooner if heavy use is expected.

XD9010-TS Rev D - 7/2008 © 2008 BOFI Inc.

BOFI ™ P. O. Box 9090

Wichita, KS 67277

Phone: 1-316-943-2751 Fax: 1-316-943-2769 www.xltovens.com

XD9010-TS Rev D 7/2008

Installation & Operation Manual

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WARNING & SAFETY INFORMATION • Post in a prominent location instructions to be followed in the event you smell gas. This

information can be obtained by consulting your local gas supplier.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable

liquids or vapors in the vicinity of this or any other appliance.

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, using, or servicing this equipment.

• In the event a gas odor is detected, shut off the gas at the main shutoff valve immediately.

Contact your local Gas Company or supplier.

• Do not restrict the flow of combustion and/or ventilation air to the unit. Provide adequate

clearance for operating, cleaning, and maintaining the unit and adequate clearance for

operating the gas shutoff valve when the unit is in the installed position.

• Keep the area free and clear of combustible material.

• Ovens are certified for installation on combustible floors.

An electrical schematic is located inside the control box of the oven and on pages 29-31

of this manual. Disconnect input power to the unit before performing any maintenance.

• This unit requires a type II ventilation hood, which has make-up and exhaust air to ensure

adequate air supply. The installation should conform to local codes and the National Fire

Protection Association Code, ANSI/NFPA 70, and the National Electrical Code.

• This unit may be operated with either natural gas or propane fuel as designated on the

nameplate label located on the back of the unit.

• This unit must be operated by the same voltage, phase, and frequency of electrical power as

designated on the nameplate label located on the back of the unit.

Minimum clearances must be maintained from combustible and noncombustible construction

materials. See spacing information on page 18.

• Follow all local codes when installing this unit. In the absence of local codes, the installation

must conform to the National Fuel Gas Code, ANSI Z223.1, latest version, Natural Gas

Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2,

as applicable.

• Follow all local codes to electrically ground the unit. The installation must conform to the

National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as

applicable.

• PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

XD9010-TS Rev D 07/2008 2


Your new XLT oven is the result of our dedication to help you produce the finest quality

baked goods. XLT ovens are designed and manufactured by BOFI, a subsidiary of Wolfe

Electric, Inc., which was founded in Wichita, Kansas shortly after WW II. In addition to

ovens, Wolfe Electric also makes fan blades & blower wheels, metal coil handling

equipment, and other diversified products.

BOFI has made a substantial and growing investment in capital equipment and facilities,

including state of the art CAD/CAM designing and fabricating software and machine tools.

The company has also developed ways to build quality into its products at each stage of the

manufacturing process, both through extensive use of automation and, most importantly,

through an awareness that people are the central element in quality control.

BOFI is dedicated to serving your needs. Your complete satisfaction with your oven is our

goal. We are available 24/7/365 to assist you with all of your maintenance and service

requirements. If a problem arises we ask that you simply call us at (316) 943-2751. We will

promptly initiate steps to solve your problem. We will ask for the following information:

Your name, address, and telephone number

Model number and serial number of the unit (found on the right hand side of the oven)

Details of the concern

BOFI wants you to be totally satisfied with every aspect of owning and using your XLT oven.

Your feedback, both positive and negative, is very important to us as it helps us understand

how to improve our products and our company. Our goal is to provide you, our customer,

with an oven that we can be proud to build and you can be proud to own.

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TABLE OF CONTENTS

1. DESCRIPTION......................................................................................................................4

2. OPERATOR CONTROLS ....................................................................................................6

3. OPERATION.......................................................................................................................10

3.1. CONDENSED START-UP INSTRUCTIONS ................................................................10

3.1.1. FOR THE 1832-TS/TS2, 2440-TS/TS2, 3240-TS/TS2 AND 3255-TS/TS2

MODELS ............................................................................................................................... 10

3.1.2. FOR THE 3270-TS/TS2 AND 3870-TS/TS2 MODELS ......................................... 10

3.2. DETAILED START-UP INSTRUCTIONS.....................................................................11

3.3. SHUT DOWN INSTRUCTIONS.....................................................................................12

4. SPECIFICATIONS..............................................................................................................13

5. INSTALLATION.................................................................................................................17

5.1. INSTALLATION OVERVIEW .......................................................................................17

5.2. PURCHASER’S RESPONSIBILITY ..............................................................................17

5.3. ASSEMBLY INSTRUCTIONS .......................................................................................17

5.4. PHYSICAL LOCATION & SPACING REQUIREMENTS............................................18

5.5. ELECTRICAL SUPPLY ..................................................................................................18

5.6. GAS SUPPLY ..................................................................................................................18

5.7. CASTERS.........................................................................................................................19

5.8. RESTRAINT ....................................................................................................................19

5.9. VENTILATION................................................................................................................19

5.9.1. VENTILATION REQUIREMENTS ........................................................................ 19

5.9.2. VENTILATION GUIDELINES ............................................................................... 20

5.9.3. VENTILATION PERFORMANCE TEST............................................................... 20

5.9.4. HOOD INTERCONNECTION ................................................................................ 21

5.9.5. FIRE SUPPRESSION............................................................................................... 21

5.10. MAINTENANCE.............................................................................................................23

5.11. CLEANING......................................................................................................................23

6. TOUBLESHOOTING..........................................................................................................25

6.1. COOKING PROBLEMS..................................................................................................25

6.2. OVEN PROBLEMS .........................................................................................................26

7. ROUGH-IN..........................................................................................................................27

8. ELECTRICAL DIAGRAMS: ..............................................................................................29

8.1. 1832-TS/TS2, 2440-TS/TS2, 3240-TS/TS2, & 3255-TS/TS2.........................................29

8.2. 3270-TS/TS2 & 3870-TS/TS2 LEFT HAND SIDE.........................................................30

8.3. 3270-TS/TS2 & 3870-TS/TS2 RIGHT HAND SIDE ......................................................31

9. WARRANTY ......................................................................................................................32

XD9010-TS Rev D 07/2008 4


1. DESCRIPTION

The XLT TS/TS2 series of ovens consist of six models; the 1832-TS/TS2, the 2440-TS/TS2,

3240-TS/TS2, the 3255-TS/TS2, the 3270-TS/TS2, and the 3870-TS/TS2. The first two

digits of the model number represent the conveyor width, and the second two digits indicate

the bake chamber length. Ovens with a longer bake chamber length have a higher cooking

capacity. The TS/TS2 designation represents the fact that the ovens are triple-stackable. The

ovens may be used in a single oven stack, a double oven stack, or a triple oven stack. A

single stack or double stack oven can be upgraded by adding another oven deck or two up to

the maximum of three. All ovens are gas-fired and are available in Natural gas or LP

(Propane) gas models. (Electric ovens are also available). The 3270-TS/TS2 and

3870-TS/TS2 models have two burners, one right hand and one left hand. They also have

two control boxes, again one right and one left. The other models have only a single right

hand burner with a single right hand control box. All models can have the optional split belt

conveyor.

Figure 1: Examples of Single, Double, and Triple Stack Ovens

Food product is placed on the stainless steel wire conveyor belt on one side of the oven. The

conveyor then transports the food through the bake chamber at a user-controlled speed. This

provides repeatable and uniform food cooking. The conveyors can be easily configured to

move either left-to-right or right-to-left. A large center sandwich door allows the

introduction or removal of food items for cooking at shorter times. Temperatures up to

550°F inside the oven are achieved by means of a user-adjustable digital control.

An easily removable front panel allows the full cleaning of the oven interior. All exposed

oven surfaces both exterior and interior are constructed of stainless steel. The conveyor is a

one piece design and is removed from the right side of the oven. No tools are required for

disassembly and cleaning of the conveyor or oven interior. The oven itself is mounted on

lockable swivel casters for easy moving and maintenance. Examples of single, double and

triple stack ovens are shown in Figure 1. An oven drawing with nomenclature is shown in

Figure 2.

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Figure 2: TS/TS2 Front View

Figure 3: Right Hand Control Box

(All Models)

Figure 4: Left Hand Control Box (3270-TS/TS2

and 3870-TS/TS2)

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2. OPERATOR CONTROLS

The operator controls for the ovens are located on the

Control Box which is on the right side of the oven. The

fan, burner, and conveyor switches with the operating

instructions are shown in Figure 5. Also nearby are the

temperature control, the conveyor control, and the fuse

bank, (see Figure 6).

The 3270-TS/TS2 and 3870-TS/TS2 ovens have an

additional Control Box on the left side, (see Figure 7).

The duplicate oven Switch Panels on these models

allow the oven to be operated from either side of the

oven.

Figure 5: Oven Switch Panel

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Figure 6: Right Hand Side Control Panel (All Models)

All XLT ovens have a right hand side Control Panel. The fuses are located on the Control

Panels and are labeled for their function and replacement part number. It is very important to

use only the fuses listed. Using larger or smaller fuses than what is labeled on the oven can

cause serious damage to the operator and/or the oven and will also void any and all

warranties. See Figure 6.

A conveyor control is located at the top of the panel, and a temperature control is located

mid-panel. A cooling fan with washable filter is near the bottom of the panel. The filter is

held in place by a snap-on fan guard.

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Figure 7: Left Hand Side Control Panel (3270-TS/TS2 and 3870-TS/TS2)

3270-TS/TS2 and 3870-TS/TS2 ovens also have a left hand side Control Panel. This panel

houses the fuses for the equipment inside the left hand control box. A second temperature

control is also used for controlling the burner on the left half of the oven. This allows for two

different temperature zones within these ovens for cooking flexibility, with a maximum

delta of 50º F. Another cooling fan is near the bottom of the panel. See Figure 7.

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Figure 8: Optional Right Hand Control Panel (Split Belt Conveyor)

A popular option on the XLT oven is the split conveyor belt. This allows for 2 different

conveyor speeds through the oven. Figure 8 shows the right hand control panel when the

split belt option is present. The difference is that a second conveyor control is also present.

XD9010-TS Rev D 07/2008 10


3. OPERATION

The XLT oven is a convection oven. It cooks foods by forcing hot air to circulate around the

food, thereby increasing the heat transfer rate. Convection ovens generally cook foods faster

than conventional ovens. The XLT oven models also have a conveyor that carries food

through the oven at a uniform rate. This helps eliminate under or over cooking food.

3.1. CONDENSED START-UP INSTRUCTIONS

3.1.1. FOR THE 1832-TS/TS2, 2440-TS/TS2, 3240-TS/TS2 AND 3255-TS/TS2

MODELS

1. Turn the FAN switch ON (see Figure 5).

2. Adjust the temperature controller set-point to the desired temperature

3. (see Figure 6).

4. Turn the BURNER switch ON (see Figure 5).

5. Observe the indicated temperature for one minute. You should hear the burner ignite

and the temperature should rise after 30-45 seconds.

6. If the burner does not ignite, turn the BURNER switch OFF, wait FIVE (5) minutes,

and repeat steps 3 & 4.

7. Turn the CONVEYOR switch ON (see Figure 5).

8. Adjust the conveyor controller to desired belt time (see Figure 6).

9. Allow about 30 minutes for the oven to reach desired operating temperature.

This oven is not capable of being safely placed in operation in the event of a power

failure. No attempt should be made to operate this oven during power failure.

3.1.2. FOR THE 3270-TS/TS2 AND 3870-TS/TS2 MODELS

1. Turn both LH & RH FAN switches ON (see Figure 5).

2. Adjust both of the temperature controller set-points to the desired temperatures (see

Figure 6).

3. Turn both the BURNER switches ON (see Figure 5).

4. Observe the indicated temperature for one minute. You should hear the burners ignite

and both of the temperatures should rise after 30-45 seconds.

5. If one or both of the burners do not ignite, turn one BURNER switch OFF, wait FIVE

(5) minutes, and repeat steps 3 & 4.

6. Turn both of the CONVEYOR switches ON (see Figure 5).

7. Adjust both of the conveyor controllers to desired belt times (see Figure 6).

8. Allow about 30 minutes for the oven to reach desired operating temperature.

This oven is not capable of being safely placed in operation in the event of a power

failure. No attempt should be made to operate this oven during power failure.

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3.2. DETAILED START-UP INSTRUCTIONS

1. Turn the Fan switch on (see Figure 5). This turns on a fan that forces air onto the

food item and also turns on the temperature control/display.

2. Adjust the temperature controller set-point to desired temperature.

Figure 9: Temperature Controller

See Figure 9 above to adjust the temperature controller. To change the oven Set Point

temperature, press and hold either the Up or Down key for 2 seconds and then use

these 2 keys to adjust to the desired temperature. After “Up or Down” key press

inactivity, the display will blink once indicating that the set point temperature has

been set. The Func and Man keys are used at the factory to program the variables in

the controller. These variables can be viewed but are locked in memory by an

internal switch. It is recommended that the Func and Man keys be left alone. If either

of these keys has been pressed, simply press them again until the display matches the

above Figure 9. It may take several key-presses to cycle through all the variables.

3. Turn the Burner switch on (see Figure 5). The Fan switch must be on and the fan

must be operating properly in order for the burner to fire. For the 3270-TS/TS2 and

3870-TS/TS2 models, both Burner switches must be on.

4. Allow about 30-45 seconds for the burner to fire.

5. If the burner does not ignite, turn the Burner switch off, wait five (5) minutes, and

repeat steps 3 & 4.

6. Turn the Conveyor switch on (see Figure 5). For the 3270-TS/TS2 and 3870-TS/TS2

models, both Conveyor switches must be on.

XD9010-TS Rev D 07/2008 12


7. Adjust the Conveyor Control to the desired belt time. The Conveyor Control will

display the belt time. The Up or Down key will adjust the time accordingly. See

Figure 10 below. The Enter key is used to program the controller at the factory and is

disabled by an internal switch.

Figure 10: Conveyor Control Display

These controls are factory preset at 4:00 minutes minimum and 10:00 minutes

maximum. If a belt time is desired that is outside these limits, contact BOFI for

proper service procedures.

8. Allow 30 minutes for warm-up.

3.3. SHUT DOWN INSTRUCTIONS

To turn the oven off, just turn the three switches off (Fan, Burner, & Conveyor, see

Figure 5). Do not unplug the oven from electrical power. The oven is equipped with an

automatic cool down feature that allows the fan to run until the oven is cooled to a safe

level (approximately 20-30 minutes). Note that for the 3270-TS/TS2 and 3870-TS/TS2

ovens either side control panel can be used to turn the oven on or off.

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4. SPECIFICATIONS

Figure 11: Oven Size Specification Drawing

XD9010-TS Rev D 07/2008 14


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GENERAL SPECIFICATIONS

Oven ELECTRICAL REQUIREMENTS

Single Stack Volts Amps Phase Frequency 1832-TS/TS2 6

2440-TS/TS2 6

3240-TS/TS2 6

3255-TS/TS2 6

3270-TS/TS2 10

3870-TS/TS2

120 VAC

10

Single 60 Hz

Double Stack Volts Amps Phase Frequency 1832-TS/TS2 12

2440-TS/TS2 12

3240-TS/TS2 12

3255-TS/TS2 12

3270-TS/TS2 20

3870-TS/TS2

120 VAC

20

Single 60 Hz

Triple Stack Volts Amps Phase Frequency 1832-TS/TS2 18

2440-TS/TS2 18

3240-TS/TS2 18

3255-TS/TS2 18

3270-TS/TS2 30

3870-TS/TS2

120 VAC

30

Single 60 Hz

GAS REQUIREMENTS (INLET)

Oven

Single Stack Natural Gas

(6"- 8" WC)

Propane Gas

(11"- 14" WC)

1832-TS/TS2 60,000 Btu 60,000 Btu

2440-TS/TS2 75,000 Btu 75,000 Btu

3240-TS/TS2 100,000 Btu 100,000 Btu

3255-TS/TS2 160,000 Btu 160,000 Btu

3270-TS/TS2 180,000 Btu 180,000 Btu

3870-TS/TS2 180,000 Btu 180,000 Btu

Oven

Double Stack Natural Gas

(6"- 8" WC)

Propane Gas

(11"- 14" WC)

1832-TS/TS2 120,000 Btu 120,000 Btu

2440-TS/TS2 150,000 Btu 150,000 Btu

3240-TS/TS2 200,000 Btu 200,000 Btu

3255-TS/TS2 320,000 Btu 320,000 Btu

3270-TS/TS2 360,000 Btu 360,000 Btu

3870-TS/TS2 360,000 Btu 360,000 Btu

Oven

Triple Stack Natural Gas

(6"- 8" WC)

Propane Gas

(11"- 14" WC)

1832-TS/TS2 180,000 Btu 180,000 Btu

2440-TS/TS2 225,000 Btu 225,000 Btu

3240-TS/TS2 300,000 Btu 300,000 Btu

3255-TS/TS2 480,000 Btu 480,000 Btu

3270-TS/TS2 540,000 Btu 540,000 Btu

3870-TS/TS2 540,000 Btu 540,000 Btu

GAS ORIFICE SIZES (per oven)

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Oven

Natural Gas Main

Orifice ID

Pilot

Orifice ID

Pilot

Pressure

Manifold

Pressure

1832-TS/TS2 0.140"

2440-TS/TS2 0.156"

3240-TS/TS2 0.182"

3255-TS/TS2 0.234"

3270-TS/TS2 0.173"

3870-TS/TS2 0.173"

0.018” 3.5” WC 3.5" WC

GAS ORIFICE SIZES (per oven)

Oven

Propane Gas Main

Orifice ID

Pilot

Orifice ID

Pilot

Pressure

Manifold

Pressure

1832-TS/TS2 0.156"

2440-TS/TS2 0.096"

3240-TS/TS2 0.110"

3255-TS/TS2 0.144"

3270-TS/TS2 0.104"

3870-TS/TS2 0.104"

0.018” 5.5” WC 10.0" WC

NOTE: For proper operation, measure the gas pressure, (see Figure 12), with all gas appliances,

such as furnace, hot water heater, oven(s), etc., a) off and b) with all gas appliances on.

Figure 12: Gas Pressure Check

Contact BOFI, a factory representative, or a local service company to make all gas pressure

adjustments.

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5. INSTALLATION

5.1. INSTALLATION OVERVIEW

The following is an overview of the installation process.

1. Read this manual thoroughly.

2. Make sure all electric, gas, and ventilation utilities are adequately sized and in place

before the oven arrives.

3. Inspect the oven and crates for freight damage upon arrival. Assemble the oven on its

base near the area of intended usage. Remove all combustibles and obstructions from

the area.

4. Have your plumber make all gas connections per local building codes. Provide

adequate clearance to access the gas shut off valve. Check for leaks!

5. Have your electrician make all electrical connections per local codes. Provide

adequate clearance to access the electrical plug and receptacle.

6. Install a restraint device and make sure that it guards against transmission of strain to

the gas line and electric cord.

7. Test the exhaust hood using a smoke candle to determine the amount of combustion

products removed.

5.2. PURCHASER’S RESPONSIBILITY

Note: All installations must conform to local building and mechanical codes.

It is the responsibility of the purchaser:

1. To see that the gas and electric utilities are installed on site in accordance with local

mechanical codes and with the specification in this manual.

2. To unload, uncrate, move, and assemble the oven(s) in their intended location.

3. To see that the gas and electric utilities are connected properly and using the proper

hardware by a qualified installer.

5.3. ASSEMBLY INSTRUCTIONS

These ovens come completely assembled from the factory except for the Back Wall

Stand-offs and Product Stops. Back wall stand-offs are attached to the conveyor belt for

shipping purposes only. They must be removed prior to oven start-up. The stand-offs

are designed to provide adequate clearance between the back of the oven and a wall. To

assemble the stand-offs, loosen the appropriate bolts in the back wall and insert the

stand-off tab underneath the flat washers of the back wall bolts. Tighten the bolts. The

product stops are shipped loose inside the oven. Remove them prior to start and install

on the exit end of the conveyor. Detailed assembly instructions are available, contact

XLT Customer Service.

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5.4. PHYSICAL LOCATION & SPACING REQUIREMENTS

It is best to install ovens adjacent to a wall. It is possible to install an oven in the middle

of a room, but due to the routing of gas and electric lines, and ventilation hood

performance, these installations can be more costly. The utility rough-in information is

shown on page 27.

These ovens are suitable for installation on combustible floors. The minimum clearance

from the back is 6" and is determined by the back wall standoffs that are included with

the oven. The standoffs are intended for use with either combustible or noncombustible

walls. The minimum side clearances are 6". See Section 7. Rough-In for gas and

electrical connections.

5.5. ELECTRICAL SUPPLY

All XLT ovens require a 120VAC power supply. See General Specifications Chart for

the electrical power requirements.

WARNING Electrical Grounding Instructions

This appliance is equipped with a three-prong (grounding) plug for your protection

against shock hazard and should be plugged into a properly grounded three-prong

receptacle. Do not cut or remove the grounding prong from this plug.

When installed, the appliance must be electrically grounded in accordance with local

codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA

70, or the Canadian Electrical Code, CSA C22.2, as applicable.

5.6. GAS SUPPLY

The gas supply shall have a gas meter and regulator large enough to handle all of the gas

appliances, such as the furnace, hot water heater, and oven(s), in operation at the same

time. Add up all of the Btu ratings to determine the total load.

The installation must conform with local building codes, or in the absence of local

codes, with the National Fuel Gas Code, ANSI Z223.1, latest version, Natural Gas

Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-

B149.2, as applicable, including:

1. The appliance and its individual shutoff valve must be disconnected from the gas

supply piping system during any pressure testing of that system at test pressures

in excess of ½-psi (3.45-kPa).

2. The appliance must be isolated from the gas supply piping system by closing its

individual manual shutoff valve during any pressure testing of the gas supply

piping system at test pressures equal to or less than ½-psi (3.45-kPa).

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5.7. CASTERS

Because the oven(s) are equipped with casters, the installation must be made with a

connector that complies with the Standard for Connectors for Moveable Gas Appliances,

ANSI Z21.69 or Connectors for Moveable Gas Appliances CAN/CGA-6.16, and a

quick-disconnect device that complies with the Standard for Quick-Disconnect Devices

for Use With Gas Fuel, ANSI Z21.41, or Quick-Disconnect Devices for Use With Gas

Fuel, CAN1-6.9.

5.8. RESTRAINT

For all installations, a restraint must be provided to limit the movement of the oven

without depending on the gas connector and the quick-disconnect device or its

associated piping, and/or the electric cord, to limit the oven movement. The restraint

must be connected to the eye bolt which is supplied with the oven. The eye bolt is in the

lowest hole in the back wall on the control end of the oven. Upon completion of

performing any service functions that require removal of the restraint, insure that it is

correctly re-attached to the oven (see Figure 15). One restraint is required per oven

stack.

Figure 13: Restraint view

5.9. VENTILATION

5.9.1. VENTILATION REQUIREMENTS

Most gas burning appliances produce carbon monoxide, a poison. This and the heat

generated must be vented to the outside. A ventilation hood is required to remove the

heat and products of combustion. The hood and HVAC installation must meet local

building and mechanical codes. Requirements vary throughout the country depending

XD9010-TS Rev D 07/2008 20


on the location by city, county, and/or state. Obtain information from the authority

having jurisdiction to determine the requirements for your installation. Your ventilation

hood supplier and HVAC contractor should be contacted to provide guidance. A

properly engineered and installed ventilation hood and HVAC system will expedite

approval, reduce oven maintenance cost, and provide a more comfortable working

environment. Keep the appliance area free from ventilation obstructions. Proper

ventilation is the oven owner’s responsibility. For the state of Massachusetts, and

possibly other locations, the exhaust fan must be interconnected with the ovens so that

the ventilation hood is operating before the ovens are allowed to operate.

5.9.2. VENTILATION GUIDELINES

A ventilation hood that extends at least 12" from each side of oven or conveyor and at

least 6" from the front must be used. Also, at least one fan must be used to exhaust heat

and CO. The ventilation hood must operate in harmony with the building’s HVAC

system. The ventilation hood is replacing and replenishing air while the HVAC system

is re-circulating air. A proper balance between replacing air and re-circulating air is

desired. If the exhaust fan removes too much air from the kitchen, this will force the

HVAC system to condition more air than necessary. Conversely, if the exhaust fan

removes too little air, then heat, CO, and products of combustion will accumulate inside

the building. The volume of air that goes into the building and the volume going out of

the building must be balanced or metered in the proper proportion to provide a safe,

comfortable, and economical environment. A belt driven exhaust fan is preferable to a

direct driven exhaust fan in that a belt drive unit can be readily adjusted by changing the

diameter of the drive and driven pulleys in order to move more or less air.

5.9.3. VENTILATION PERFORMANCE TEST

After the oven and ventilation hood have been installed and are operating, a smoke

candle can be used to “see” if the heat and products of combustion are being properly

exhausted. These smoke candles can be purchased through HVAC contractors. The test

procedure is outlined below.

1. The oven must be operating at 450º- 500º F.

2. The conveyor must be turned off.

3. The ventilation hood exhaust fan must be turned on.

4. Wear gloves to prevent burns to your hands.

5. Put the candle on a pan.

6. Open the sandwich door.

7. Light the candle and immediately place the pan w/candle on the conveyor

belt at the center of the oven.

8. Close the sandwich door.

9. Observe the smoke pattern coming out of the oven.

The ventilation hood must capture all of the smoke from the oven.

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5.9.4. HOOD INTERCONNECTION

The following is a recommended method of providing an interlock system, (if required); between

the ventilation fan in the hood and the XLT gas ovens.

The circuit shown will stop the ovens from operating if the ventilation fan fails and also prevent

the ovens from starting if the ventilation fan is not first operating.

It is recommended that the fan interlock switch be located on the ventilation fan itself rather than

the motor to prevent a false run signal in the case of a broken fan drive belt.

It is the customer’s responsibility to have the interlock system installed by a licensed electrician

and that it meets all required local codes.

See oven rough-in requirements for receptacle requirement.

5.9.5. FIRE SUPPRESSION

On the XLT series of impinger ovens, the heat source is located in an isolated heat

exchanger area. Due to this isolation, impinger style conveyor ovens do not fall under the

same fire suppression requirements as commercial cooking devices that do expose

products to direct flame.

CAUTION:

Always use the proper oven shut down procedure for turning ovens off. Do

not turn off ventilation fan until cool down sequence on oven is completed.

The use of the ventilation fan control to shut off ovens manually, may void

warranty on ovens

XD9010-TS Rev D 07/2008 22


Under the NFPA 96 these ovens should be considered bakery type ovens. In the

rare event fire protection has been required it is recommended that the fire protection be

installed as noted below. This will provide the required protection without affecting oven

function or cleaning.

Fire Suppression plumbing may be installed as required by local code. Right & Left Hand

shown. Install if/as required by code. These drawings represent placement of a typical piping

style. Clearance dimensions are recommended minimums to accommodate most installation.

XD9010-TS Rev D 7/2008


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5.10. MAINTENANCE

The most critical item to be maintained is the filter on the cooling fan (see Figure 6 , page 7).

The filter is held in place by a snap-on fan guard and can be washed several times. Regular

cleaning of the control box fan filters is important to maintaining air circulation within the

control box. Air circulation will help extend the life of components and avoid oven down

time. Depending upon store conditions, this filter should be cleaned weekly or as it gets

clogged with dust. After several cleanings the filter will need replacement. These can be

ordered directly from XLT at 888 443-2751 or can be purchased from your local Grainger

store; part number 4YD83 or 4YD84. Remember, the cleaner the filter, the cooler the

control box components will be, resulting in longer component life.

Figure 14: Filter element removal

Contact BOFI, a factory representative, or a local service company to perform all other

maintenance and repairs.

5.11. CLEANING

NOTICE: If the oven is to be removed from its installed location for cleaning or servicing

the following procedure is to be implemented:

1. Shut off main manual gas valve.

2. Unplug electric cord.

3. Unplug gas line.

4. Unlock casters.

5. Disconnect restraint.

6. When servicing or cleaning is complete, move oven to original location.

7. Connect restraint.

8. Lock casters.

9. Plug in electric cord.

10. Plug in gas line.

11. Turn manual gas valve on.

12. Follow normal lighting instructions.

Type A fan covers can be pulled off

from any side. Clean or replace filter.

Type B fan covers can be pried off using

a small screwdriver inserted into a

corner slot. Clean or replace filter.

XD9010-TS Rev D 07/2008 24


Example Cleaning Schedule for XLT Ovens

Task Daily Weekly Monthly Semi- annual

Wipe down front � � � �

Clean sandwich window � � � �

Wipe down sides � � � �

Wipe down top � � � �

Wipe down control box � � � �

Wipe down motor cover � � � �

Empty Crumb Trays � � � �

Remove large debris from conveyor � � � �

Clean / replace cooling fan filter � � �

Clean finger covers � �

Clean bake chamber floor � �

Clean bake chamber walls � �

Clean bake chamber top � �

Clean inside of face panel � �

Clean control box sides and top � �

Clean control box face and switches � �

Clean conveyor �

Clean finger bodies �

Deep clean oven chamber �

WARNING-DANGER: Oven must be cool and the electric cord unplugged

before any cleaning is done.

See Care and Cleaning procedure (XD9015-TS) available on XLT web site or by contacting XLT

Customer Service Representative.

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6. TOUBLESHOOTING

6.1. COOKING PROBLEMS

Experimentation is about the only way to determine proper time and temperature

settings. While a pizza may look perfectly cooked on the outside, the inside may be

undercooked. A thermometer is necessary to determine if food items are being properly

cooked. Most health departments have rules and regulations that establish minimum

temperatures for internal food temperatures. Most operators want to cook foods as fast

as possible in order to serve more customers per hour. However, cooking foods slower

is the only way to achieve a proper internal temperature. If your food products look

acceptable on the outside, but have an internal temperature that is too low, then lowering

the temperature and decreasing the belt speed (thereby increasing the cook time), will be

necessary.

Several factors may affect the cooking performance and characteristics:

1. Oven temperature (generally effects color)

2. Conveyor speed (generally effects doneness)

3. Finger arrangement

4. Altitude

5. Pans versus screens

6. Dough thickness

7. Cheese type

8. Raw ingredient temperature (frozen?)

9. Quantity of toppings

XLT ovens can be configured to cook a wide variety of food items. This is

accomplished by arranging the fingers to control the baking characteristics. Generally

speaking, most cooking is a “bottom up” process. The hot air from the bottom row of

fingers has to go through the conveyor (a distance of about 2"), heat the pan or screen,

and then actually cook raw dough. The hot air from the top, on the other hand, basically

only has to melt cheese and re-heat precooked toppings. Consequently, most operators

will use the oven with the fingers arranged so that a lot more air is directed to the bottom

of the pizza than to the top. There are places for an equal number of fingers above and

below the conveyor. Available are finger cover plates that have six rows of holes, four

rows of holes, two rows of holes, and no holes (or blank cover plates). A typical finger

arrangement might have most or even all fingers on the bottom “full open”, that is

fingers with all six rows of holes, and only two or three fingers on top with four or six

rows of holes. The top fingers can be arranged in a symmetrical pattern or can be shifted

asymmetrically to either the entrance or exit end of the conveyor.

We encourage you to experiment by trying different finger arrangements, temperatures,

and belt speeds. BOFI can assist you with your oven/product configurations.

XD9010-TS Rev D 07/2008 26


6.2. OVEN PROBLEMS

When you suspect that something is wrong with the oven, BOFI is committed to helping

you get your oven back in working order as soon as possible. Verify the following items

and then contact us before performing maintenance and repairs. Electrical diagrams are

located on page 28-30, and on the inside surface of the operator control panel lid.

1. Oven is plugged in to the electrical receptacle.

2. Circuit breakers in the building are on – not tripped.

3. Gas valve(s) are on.

4. Gas hose quick-disconnect is properly connected.

5. Air is purged from the gas line(s).

6. All fuses have been visually inspected.

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7. ROUGH-IN

The gas supply and the electrical supply are to be

provided by the customer prior to installation.

The picture above shows a typical utility rough-in

for a triple stack oven. Preparing the utilities this

way allows for an easy third deck addition if a double stack oven is initially installed.

All installations must conform to local building and mechanical codes. Read and follow

the Installation and Operation Manual for the model of oven to be installed. It is required that

the ovens be placed under a ventilation hood to provide exhaust ventilation and adequate air

supply.

The gas supply should have a gas meter and regulator large enough to handle all of the gas

appliances, such as the furnace, hot water heater, and ovens, in operation at the same time.

Add up all of the BTU ratings to determine the total load. (See chart for supply requirements).

The electrical service should be three 20 amp 120V single phase circuits (2 poles with ground).

This provides a separate circuit breaker and single receptacle for each oven deck. The use of

single receptacles eliminates the possibility of plugging an additional device into oven circuit

and will in most jurisdictions eliminate need for a ground fault receptacle. If possible, leave

room to the right of the ovens for easy access and connection of gas and electric lines. The

electrical outlets (Item 1) can also be located to the left of the gas line. The oven electrical

plugs are the NEMA 5-15 straight blade type with 8 foot long cords

Item No. Description

1

Electrical Outlets, (One Single

Receptacle per Oven)

2 Gas Manifold (see drawing)

CAUTION: Do not use Teflon tape on gas line connections as this can possibly cause

gas valve malfunction or plugging of orifices from shreds of tape. Use of Teflon tape may

affect warranty.

XD9010-TS Rev D 07/2008 28


Item

No.

Description

1 1-1/2" Shut-Off Valve (1)

2 1-1/2" Pipe Nipple (2)

3 1-1/2" Pipe Tee (1)

4 1-1/2" Pipe Cap (1)

5 1-1/2" Pipe Nipple (1)

6 1-1/2" x ¾" x 1-1/2" Reducing Tee

(3) 7 1-1/2" Pipe Nipple (2)

8 1-1/2" Pipe Plug (1)

9 ¾" Shut-Off Valve

(1 required for each oven)

10 ¾" Pipe Nipple

(1 required for each oven)

Oven Model Burner Cap. BTU/hr. (max)

Nat. Gas Supply Pressure Per Oven

Inches, Water Col.

LP Gas Supply Pressure Per Oven

Inches, Water Col.

1832-TS Single 60,000 6-8 11.5-14

1832-TS Double 120,000 6-8 11.5-14

1832-TS Triple 180,000 6-8 11.5-14

2440-TS Single 75,000 6-8 11.5-14

2440-TS Double 150,000 6-8 11.5-14

2440-TS Triple 225,000 6-8 11.5-14

3240-TS Single 95,000 6-8 11.5-14

3240-TS Double 190,000 6-8 11.5-14

3240-TS Triple 285,000 6-8 11.5-14

3255-TS Single 150,000 6-8 11.5-14

3255-TS Double 300,000 6-8 11.5-14

3255-TS Triple 450,000 6-8 11.5-14

3270-TS Single 190,000 6-8 11.5-14

3270-TS Double 380,000 6-8 11.5-14

3270-TS Triple 570,000 6-8 11.5-14

3870-TS Single 190,000 6-8 11.5-14

3870-TS Double 380,000 6-8 11.5-14

3870-TS Triple 570,000 6-8 11.5-14

The picture above shows a close-up detail of the gas service. 3/4" gas hose assemblies

with quick disconnects for each oven deck will be installed at each valve (item 9) during the

oven setup and installation. Alternatively, items 5-10 can be assembled to the left instead of to

the right, as shown in the upper right of the figure. Below are listed the individual oven model

specifications.

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8. ELECTRICAL DIAGRAMS:

8.1. 1832-TS/TS2, 2440-TS/TS2, 3240-TS/TS2, & 3255-TS/TS2

XD9010-TS Rev D 07/2008 30


8.2. 3270-TS/TS2 & 3870-TS/TS2 LEFT HAND SIDE

XD9010-TS Rev D 7/2008


31

8.3. 3270-TS/TS2 & 3870-TS/TS2 RIGHT HAND SIDE

XD9010-TS Rev D 07/2008 32


9. WARRANTY

BOFI, INC.

WARRANTY POLICY

BOFI Inc. warrants all XLT-TS series ovens to be free from defects in material and workmanship

for two years from the date the equipment is purchased on the following conditions and is subject

to the following limitations:

1. This warranty is extended to the original purchaser only and is not transferable.

2. This warranty shall not apply if the oven or any part thereof is subjected to accident, casualty,

alteration, misuse, abuse, improper installation, or improper operation.

3. The buyer must inspect the oven and crates at time of receipt. Damage during shipment is to

be reported to the carrier and also to BOFI and is not covered by the warranty.

4. The gas supply must be connected to the oven by a locally licensed plumber for the warranty

to be valid.

5. The Start-Up Checklist form must be filled out, signed, and returned to BOFI to initiate and

validate the warranty.

6. Any part found to be defective during the warranty period will be replaced by BOFI.

7. Failure to call BOFI (316-943-2751) prior to contacting a repair company for warranty work

voids any and all warranties.

8. Labor must be conducted by an approved service technician during regular working hours at

the expense of BOFI. After normal business hours expenses and overtime premium expenses

shall be the responsibility of the buyer unless other arrangements are made in advance by

purchaser and BOFI.

9. The following items are not covered by this warranty:

a) Any item that is defective because of utility services (power surges, high or low

voltages, high or low gas pressure for volume, or improper connections)

b) Conveyor belts

c) Fuses

This warranty does not include normal maintenance or adjustments. BOFI is not liable for any

consequential or incidental damages which occur from the misuse, abuse, or improper

installation or operation of the unit. Damages are limited to the original purchase price of the

unit.

installation & operation...

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