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OWNER'S OPERATING AND
INSTALLATION MANUAL
For domestic and standard export ovens
3240, 3255 & 3270 Series Ovens
Models:
3240-S 3255-S 3270-S
3240-D 3255-D 3270-D
3240-T 3255-T 3270-T
®
is a registered trademark of Global Cooking Systems LLC. All rights reserved
Global Cooking Systems – 4601 Tyler – Wichita, KS 67101 (316)722-0265 FAX (316) 721-0156
www.GlobalCookingSystems.com
IN0002 Rev 1 06/14/06
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Table of Contents
Summary of Contents for Global Cooking 3240-S
- Page 1 3240-S 3255-S 3270-S 3240-D 3255-D 3270-D 3240-T 3255-T 3270-T ® is a registered trademark of Global Cooking Systems LLC. All rights reserved Global Cooking Systems – 4601 Tyler – Wichita, KS 67101 (316)722-0265 FAX (316) 721-0156 www.GlobalCookingSystems.com IN0002 Rev 1 06/14/06...
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Page 2: For Your Safety
Where permitted by local and national codes, the oven may be converted from natural gas to propane gas operation or from ® propane gas to natural gas operation. This conversion requires the installation of the appropriate Global Cooking Systems Gas Conversion Kit by an Authorized Service Agent. -
Page 3: Table Of Contents
TABLE OF CONTENTS Page Page Section 1 – DESCRIPTION……………………..……… 4 Section 3 – OPERATION……………………………………..…….. 20 I. LOCATION AND DESCRIPTION OF CONTROLS …. 20 I. OVEN USES ……………………..………… Fan Switch ...…………………………………..20 II. OVEN COMPONENTS……………..…….. Burner Switch .…………….………………..….20 Window…………………………..…….. Conveyor Switch …….………………..……….20 Conveyor Exit Tray …………...……….…... -
Page 4: Section 1 - Description
Section 1 - DESCRIPTION I. OVEN USES ® Global Cooking Systems 3200 Series ovens can be used to bake or cook a wide variety of food products, such as pizza, pizza-type products, cookies, sandwiches and many others. II. OVEN COMPONENTS – see Figure 1 a) Window: Allows the user to see and access food products within the bake chamber. -
Page 5: Oven Specifications
III. OVEN SPECIFICATIONS a. Dimensions: Overall Height: Single cavity……………… 43.2 inches Double cavity…………….. 63.7 inches Triple cavity…………….. 68.5 inches Overall Depth: All models ……………… 61.0 inches Overall length: 3240 ……………………….. 77.70 inches 3255…………………….….. 92.50 inches 3270………………………… 110.13 inches Bake Chamber Length: 3240 ……………………….. -
Page 6: Section 2 - Installation
Keep the appliance area free and clear of combustibles WARNING Global Cooking Systems ovens are suitable for installation on non-combustible floors only. Ovens must be installed on an even (level) non-flammable flooring surface and all adjacent walls must also be non- flammable. -
Page 7: Code Compliance
PC-1. INSTALLATION – Code Compliance Global Cooking Systems ovens must be installed under a ventilation hood. Installation of the exhaust hood must be in accordance with the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96. - Page 8 The installer must contact local building or fire officials concerning installation restrictions or the need for inspection of the oven installation. NOTE ® For additional installation information, contact your local Authorized Global Cooking Systems Service Agent. NOTE An electrical wiring diagram for the oven is located inside the machinery compartment.
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Page 9: Installation Instructions
I. Installation Instructions a. Required Equipment: • Two (2) M5 Genie-Lifts or equivalent with pipe adapters • One (1) 2-3/4” X 12’ lifting pipe • Two flat appliance dollies • Four (4) 2’ lengths of 2X10 lumber or equivalent b. Assemble the base and legs. 1. - Page 10 3. Remove oven base, legs, casters, trim rails, rear standoffs (Fig. 2 & 3) and hardware package. Fig. 2...
- Page 11 Fig. 3 (Rear standoffs) 4. Position legs on floor with the triangular braces down and position trim rails as shown in Fig. 4 & 5 Fig 4...
- Page 12 Fig 5 5. Place provided flat washer over inside hole of each leg as shown in Fig 6. Fig.6...
- Page 13 6. Position casters and trim rails as shown and mount using provided nuts, bolts flat washers and lock washers; hand tighten only. (Fig 7) Fig 7 7. Invert leg and caster assembly to the upright position. 8. Position base, insulation side up, on leg and caster assembly and peel insulation blanket back from each corner to expose pre-drilled holes.
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Page 14: Place Oven On Base
c. Place oven on base: 1. Remove lift adapter mounting thumbscrews, remove eyebrows and set them aside. (See Fig. 9.) Fig. 9 2. Using thumbscrews removed in Step 1, reinstall lift adapters. Note that the openings in the adapters are marked 3240, 3255 or 3270, indicating which opening is to be used. - Page 15 3. Insert 2-3/4” X 12’ lifting pipe through the rear openings in the lift adapter. (Fig 10) Fig 10 4. Engage lifts using pipe adapters and lift oven off of crate base. 5. Slide crate base out from under oven. 6.
- Page 16 7. Position 2- 2’ lengths of 2” X 10” lumber under each side of back wall taking care to protect wiring raceway on control module end. 1. Lower oven onto dollies. 2. Remove lifts and lifting pipe. 3. Roll oven into position in front of base assembly. 4.
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Page 17: Final Setup
d. Final Setup: With the oven window open, lean against the front panel, release and disengage the four latches securing the front panel to the oven body Fig. 13 Firmly grasp the front panel and/or the upper edge of the oven window, slide the panel toward you and lift away from the oven body. -
Page 18: Ventilation System
4. Reinstall the front panel. NOTE: The latches are adjustable and should latch quite easily when the oven is cold. DO NOT OVER-TIGHTEN. 5. Install eyebrows using thumbscrews removed earlier. 6. Loosen two upper backwall mounting bolts on each side. 7. -
Page 19: Other Ventilation Concerns
Recommendations (cont) To avoid a negative pressure condition in the kitchen area, return air must be brought back to replenish the air that was exhausted. Negative pressure in the kitchen can cause heat related problems to oven components as if there was no ventilation at all. The best method of supplying return air is through the heating, ventilation and air conditioning (HVAC) system. -
Page 20: Section 3 - Operation
Section 3 – OPERATION I. LOCATION AND DESCRIPTION OF CONTROLS: a. Fan Switch: Located on the Global-Mod™ Control Panel, it is the topmost of three rotary switches. This switch turns both the internal and cooling fan(s) on and off. When set to the “ON” position, it also allows the heat and conveyor functions to activate. -
Page 21: Normal Operation
II. NORMAL OPERATION: a. Daily Startup Procedure: 1. Activate facility’s ventilation system and verify that it is operating correctly. 2. Verify that the ovens’ circuit breaker of manual disconnect is in the “ON” position. 3. Verify that the gas supply shut off valve is in the “ON” position. 4. -
Page 22: Daily Shutdown Procedure
b. Daily Shutdown Procedure: 1. Turn all Fan, Burner and Conveyor switches to their “OFF” positions. 2. NOTE: The fans will continue to operate for approximately 30 minutes. This is to allow the oven to cool rapidly. You may wish to open the oven window as this will hasten the cooling process. -
Page 23: Maiintenance - Daily
Any replacement parts that require access to the interior of the Global-Mod™ Control Cabinet or the fan ® motors should only be replaced by a Global Cooking Systems Authorized Service Agent. It is also STRONGLY recommended that the 3-month and 6-month Maintenance Procedures in this section be ®... -
Page 24: Maintenance - Monthly
II. MAINTENANCE – MONTHLY a. Make sure the oven is cool and the power has been disconnected as described in the warning at the beginning of this section. b. Remove oven front panel. c. Remove oven chamber crumb pan (if so equipped). d. -
Page 25: Maintenance - Every 3 Months
III. MAINTENANCE – EVERY 3 MONTHS NOTE: These procedures should be performed by a factory authorized and trained service technician. a. Make sure the oven is cool and the power has been disconnected as described in the warning at the beginning of this section. b.
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