Hot Rocks oven start-up check list

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Fields marked with (*) are mandatory

Customer information’s

Start-up PO # *

Service company name *

Technician's name *

Customer business address *

Business Name *

Oven Model *

Serial Number *

Technician arrival time *

Start-up date *

Deck position *LowerMidTop

Service and equipment validation

Electrical Outlet 208-240V Single Phase with 6-15R female plug is installed *YesNo

Electrical Outlet picture

Gas Line with Regulator is present and ready to use *YesNo

Gas hose 3/4" NPT is present *YesNo

Ventilation hood is installed and functional *YesNo

Internal components inspectionn

Be sure the oven is powered off for next steps and remove backside panels

Measure 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 necessary

Checklist *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 installation

Checklist *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 conveyors

Checklist *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. *YesNo

Mesh belt damage *EntryExit

Mesh belt damage photos

Please provide pictures of the damage

Oven heating and lubrication

Checklist *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 temperature

Top : Set Point *

Top : Measured *

Fan *

High limit *

Bottom *(stone)

Final inspection

Are there any cracked stones ? *YesNo

How 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 start-up been completed and the oven is ready to use ? *Not completedCompleted(start-up completed)

If the start-up hasn't been completed, what's left to be done? *

Quick formation / Owners training

Checklist *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 *

Technician’s Signature *

Clear

Customer's name *

Customer's signature *

Clear