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1. Switch on the hood and hood lights.
4. Set the thermostat to #7 and the
timer to 30 minutes.
button
to
start
preheating
rotisserie. The burner will ignite after
about 1 minute and the rotisserie will
start to preheat.
Overflow Pipe
7. Fill water to the top of the overflow
pipe then close the water valve.
CAUTION:
Do not walk away from
the rotisserie while filling the pan.
CUS-012-0137-01
2. Ensure that the rotisserie has been
properly cleaned from the previous night.
#7
Red Lamp
30
5. If a safety lock-out occurs, the red
Pull the red
lamp on the control panel will blink.
the
Follow the safety lock-out instructions on
the sheet provided.
8. The alarm will sound after
approximately 30 minutes indicating that
the rotisserie is ready to be loaded.
MORNING STARTUP
3. Ensure that there is no water in the
water pan and close the drain valve.
Always drain all water from the water
pan prior to preheating.
6. After several minutes of preheating
(the temperature should read at least
200˚ F) fill the water pan by opening the
water valve.
Blaze
- C
Page 1 of 1
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Summary of Contents for Hardt Blaze - C
- Page 1 MORNING STARTUP Blaze 1. Switch on the hood and hood lights. 2. Ensure that the rotisserie has been 3. Ensure that there is no water in the properly cleaned from the previous night. water pan and close the drain valve. Always drain all water from the water pan prior to preheating.
- Page 2 ON/OFF switch. there may be a component failure. sensor with a soft towel. Switch the rotisserie OFF and call your HARDT authorized service provider. CUS-012-0127-02 Page 1 of 1...
- Page 3 CHICKEN PREPARATION PROCEDURE Blaze Cross contamination is very dangerous. Do not load fresh product into rotisserie until cooking cycle is complete and all cooked product is removed from rotisserie. Tools Required: Latex/vinyl gloves, skewer rack marked ‘Raw’, skewers. 1. Bring the required number of boxes 2.
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Page 4: Cooking Procedure
COOKING PROCEDURE Blaze Cross contamination is very dangerous. Do not load fresh product into rotisserie until cooking cycle is complete and all cooked product is removed from rotisserie. 1. Ensure that the rotisserie has 2. Load the skewers by inserting the 3. - Page 5 COOKING PROCEDURE Blaze 9. The hex end on the right will drop 10. As products are unloaded, place 11. Proceed with packaging the product. out of the socket into your hand. them on the skewer cart designated for Remove the skewer from the cooked product.
- Page 6 CLEANING Blaze ALLOW THE OVEN TO COOL UNTIL IT IS COMFORTABLE TO CLEAN. NEVER SPRAY DEGREASER ON THE BURNER. 1. Open the drain valve to drain the 2. Remove all debris, chicken parts, 3. Spray degreaser on the drive plate, greasy water from the water pan.
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Page 7: Safety Information
SAFETY INFORMATION Blaze Equipment Safety ALWAYS: • Always read all documentation. • Always check for gas leaks; vacate the area and call the gas supply company if any leaks are detected. • Always clean the equipment every day; build up of waste in the rotisserie can cause fires. •...