Hot Rocks oven installation check list Something went wrong, please try again.Fields marked with (*) are mandatoryCustomer information’sInstallation PO # *Installation company name *Technician's name *Customer business address *Business Name *Oven Model *Select oven modelHR-70-22HR-70-33HR-93-33Serial Number *Technician arrival time *Installation date *Deck position *LowerMidTopEquipment receivingDelivery truck arrival time *Is there any damage to the crate? *YesNoIf yes, take picture.Pictures of the damage on the crate.Is there any damage to the equipment ? *YesNoIf yes, declare it on the delivery bill and take pictures.Equipment damage picturesService and equipment validationElectrical Outlet 208-240V Single Phase with 6-15R female plug is installed *YesNoElectrical Outlet pictureGas Line with Regulator is present and ready to use *YesNoGas hose 3/4" NPT is present *YesNoVentilation hood is installed and functional *YesNoValid the exit side of the oven is the same as the PO *YesNoValid if the legs are the correct one versus the PO *YesNoValid if the gas is the correct one versus the PO *YesNoValid if the cooking surface is the correct one versus the PO *YesNoDoes all the services are ready to use to perform the start-up of the equipment? *YesNoInternal components inspectionn Be sure the oven is powered off for next steps and remove backside panelsMeasure the gas valve pressure inlet when the oven is off *Pressure must be between 6 and 8 inH2O (W.C.)Burner adjustment Burner has been adjusted from factory before shipping. Re-adjust the burner and flame rod only if necessaryChecklist *Verify that the flame sensing rod is at 1/4 inch from the burner’s membrane.Verify there is no membrane fabric fiber touching the flame sensing rod.Verify that the spark rod is at 3/8 inch from the burner’s membrane.Verify that the spark rod to ground rod gap is 1/8 inch.Re-install burner and panels. Verify that all the parts are properly fastened tight & tidy.Powered on oven final installationChecklist *All stones holder bolts have been torqued to 105 lb*in.Is there any loose rollers on principal chain. Retighten if needed.Verify the conveyor motor rotation, left or right. (reverse in touchscreen settings)Verify ventilator motor rotation. Must rotate in the arrow direction.Install exit and entry mesh conveyorsChecklist *Make sure the conveyor belt doesn’t rub on the stone. Adjust if needed.Make sure the conveyor mesh section can be easily removed.Is there any damage on the mesh belt. If yes, which one. *YesNoMesh belt damage *EntryExitMesh belt damage photosPlease provide pictures of the damageOven heating and lubricationChecklist *Verify if the crumb trays under the main conveyor are placed correctly.Lubricate the main conveyor chain following lubrication procedure with the oven with lubrication mode.Ramp up the temperature at 400F and verify that the burner working well (modulating high and low fire) Measure when the oven is on high fire and all others equipment on the same pressure regulator are in operation.Measure the gas valve pressure inlet. *Pressure must be between 6 and 8 inH2O (W.C.). It can be adjusted with the inner regulator on the left-hand side of the burner.Measure the gas valve pressure outlet. *-0.01 to 0.00 inH2O (W.C.) when the burner is lit on low fire.Measure flame detection current on Fenwal ignition box test terminals. *Must be at least 3.0 µA when the oven is on low fire mode or infrared mode use the peeping tube to monitor the burner activity.Measure the temperature difference between the high limit and the bottom temperature on the screen. *(max 80°F difference)Verify that the oven maintain temperature at the customer baking temperatureTop : Set Point *Top : Measured *Fan *High limit *Bottom *(stone)Final inspectionAre there any cracked stones ? *YesNoHow many row ? *Checklist *Verify that all the panels and covers are properly fastened.Clean up the ovens.Clean your work space, remove all wooden crates or packaging material.Has the installation been completed and the oven is ready to use ? *Not completedCompleted(start-up completed)If the installation hasn't been completed, what's left to be done? *Quick formation / Owners trainingChecklist *Show the customer how to daily maintain the oven and show the wall chart that is with the manual.Show the customer how to lube the main conveyor chain. The chain must be lubed every month.Go through the main screen user interface and make sure the customer can navigate and understands the different settings (Top temperature, bottom temperature, fan speed, cooking time.)Explain to the customer that, in case of an issue with the oven, he needs to contact our service department by e-mail or by phone. The number is on the oven below the screen. Explain that he must leave a message.Technician departure time *Pictures of the installation *Take pictures of the completed installationTechnician’s Signature *ClearCustomer's name *Customer's signature *Clear
