Hardt INFERNO 3500 Operation Manual
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Hardt INFERNO 3500 Operation Manual

Gas-fired, self-cleaning rotisserie for ca/mx/us
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Hardt Equipment Manufacturing Inc.
th
1400 50
Avenue, Lachine (Montreal)
Quebec, Canada, H8T 2V3
Technical Support
Tel:
(800) 387-6847
(514) 631-7271
Fax:
(514) 631-5443
Sales
Tel:
(888) 848-4408
www.hardtequipment.com
Gas-Fired, Self-Cleaning Rotisserie for CA/MX/US
Operation Manual
This manual is to be left with the customer for future reference.
INFERNO 3500
CUS-013-0027-03

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Summary of Contents for Hardt INFERNO 3500

  • Page 1 INFERNO 3500 Gas-Fired, Self-Cleaning Rotisserie for CA/MX/US Operation Manual Hardt Equipment Manufacturing Inc. 1400 50 Avenue, Lachine (Montreal) Quebec, Canada, H8T 2V3 Technical Support Tel: (800) 387-6847 (514) 631-7271 Fax: (514) 631-5443 Sales This manual is to be left with the customer for future reference.

  • Page 2: Important Information

    Images shown in this manual are for reference only and may appear different from actual models. The terms Hardt®, Food Systems Resource®, Inferno®, Elemendt®, and the symbol depicting six circles, and other distinctive terms, are registered and unregistered trademarks of Hardt Equipment Manufacturing, Inc. and associated companies.

  • Page 3: Table Of Contents

    Table of Contents 1. Important Information ......................... 2 2. Before you Begin ..........................4 2.1 About This Manual .............................. 4 2.2 Equipment Safety ..............................4 2.3 Food Safety ................................. 5 3. Equipment Diagrams .......................... 6 3.1 Single Rotisserie ..............................6 3.2 Single Top Vent Rotisserie..........................

  • Page 4: Before You Begin

    This manual contains information necessary for the operation of the HARDT Equipment Manufacturing (hereafter referred to as Hardt) Inferno 3500 rotisserie. Retain this manual for future reference. To help the reader in the utilization of this manual, certain information has been highlighted using the following...

  • Page 5: Food Safety

    SPECIFIC REFERENCE SENTENCES. ALWAYS MEASURE THE INTERNAL TEMPERATURE OF A PRODUCT BEFORE ENDING THE COOKING. ACCEPTED INTERNAL TEMPERATURES SHOULD NOT BE LOWER THAN THOSE PUBLISHED FOR ESTABLISHED FOOD SAFETY STANDARDS. Consult Hardt if you need help setting up a food safety program. CUS-013-0027-03 Page 5 of 24...

  • Page 6: Equipment Diagrams

    3. Equipment Diagrams 3.1 Single Rotisserie CHIMNEY CONTROL PANEL WATER INLET VALVE HANDLE DRAIN / OVERFLOW (1.5”) DEGREASER SHELF MANUAL DRAIN SERIAL VALVE HANDLE NAMEPLATE (COOK/CLEAN) GAS INLET PRESSURE GAUGE CIRCUIT BREAKER POWER HALOGEN LIGHT CORD ACCESS PANEL AUTO CLEAN DRAIN WATER INLET RESTRAINING...

  • Page 7: Single Top Vent Rotisserie

    3.2 Single Top Vent Rotisserie TOP VENT CONTROL PANEL DRAIN / OVERFLOW (1.5”) WATER INLET VALVE HANDLE DEGREASER SHELF MANUAL DRAIN VALVE HANDLE (COOK/CLEAN) SERIAL NAMEPLATE CIRCUIT BREAKER INLET POWER CORD HALOGEN LIGHT ACCESS PANEL WATER INLET AUTO CLEAN DRAIN RESTRAINING CABLE FLAME SENSOR...

  • Page 8: Double-Stacked Rotisserie

    3.2.1 Double-Stacked Rotisserie CHIMNEY BRACKET CHIMNEYS CONTROL PANELS DEGREASER SHELF WATER INLET VALVE HANDLE DRAIN / OVERFLOW (1.5”) MANUAL DRAIN VALVE HANDLE (COOK/CLEAN) SERIAL NAMEPLATE MACHINE ROOM VENTILATION ELBOW HALOGEN LIGHT ACCESS PANEL PRESSURE GAS INLET GAUGE CIRCUIT BREAKER POWER CORD AUTO CLEAN...

  • Page 9: Control Panel Layout

    PRESS AND HOLD 3 SECONDS STOPS ALL ACTIONS EXCEPT PUSH TO STOP CLEAN GREEN MANUAL ADVANCE SWITCH SLO (SAFETY LOCKOUT) ALARM LAMP (RED) BASIC OPERATION INSTRUCTIONS AND HARDT CONTACT INFORMATION READ THIS MANUAL FOR DETAILED OPERATION INSTRUCTIONS. Figure 3-4 CUS-013-0027-03 Page 9 of 24...

  • Page 10: Operation

    4. Operation THE ROTISSERIE CANNOT BE OPERATED DURING A POWER FAILURE. IN THE EVENT OF A PROLONGED POWER FAILURE, DO NOT ATTEMPT TO OPERATE THE ROTISSERIE. PUSH IN THE RED MAIN ON/OFF SWITCH AND CLOSE THE GAS VALVE. WHEN POWER HAS BEEN RESTORED, OPEN THE GAS VALVE, PULL OUT THE RED MAIN ON/OFF SWITCH AND RESUME NORMAL OPERATION.

  • Page 11: Running A Preheat Cycle

    REFER TO SECTION 2.3 FOOD SAFETY ON PAGE 5 FOR SPECIAL NOTES ON PRODUCT INTERNAL TEMPERATURES. The procedures described here are basic. Hardt provides extensive cooking and food program support and training. Your organization may have specific instructions that should be followed instead of the ones listed here.

  • Page 12: End Of The Cook

    4.3 End of the Cook 1. At the end of the cook, measure product internal temperature. REFER TO SECTION 2.3 FOOD SAFETY ON PAGE 5 FOR SPECIAL NOTES ON PRODUCT INTERNAL TEMPERATURE. 2. If the measured internal temperature is insufficient, press + 5 MIN to add five minutes to the cook cycle.

  • Page 13: Loading And Unloading The Rotisserie

    4.4 Loading and Unloading the Rotisserie CROSS CONTAMINATION OF RAW ONTO COOKED PRODUCT IS VERY DANGEROUS. DO NOT LOAD UNCOOKED PRODUCT INTO THE ROTISSERIE UNTIL COOKING CYCLE IS COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM THE ROTISSERIE. USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE. 4.4.1 Loading the Skewers When the rotisserie reaches operating temperature skewers can be loaded.

  • Page 14: Unloading The Skewers

    5. If no further cooking is required, press and hold the “STOP” button for three seconds to end the program. 4.5 Available Accessories Please refer to the following table when ordering accessories from Hardt. Table 2 Part Name Description Illustration This is the ‘V’...

  • Page 15: Controller Functions

    4.6 Controller Functions This section contains information for basic operation and programming of the Inferno 3500 system. For more detailed instructions, please refer to the Controls Instruction Manual. 4.6.1 Notifications and Alarms once to end a buzzer. Press and hold ‘STOP’...

  • Page 16: Maintenance

    5. Maintenance ENSURE YOU ARE WEARING INSULATED GLOVES AND AN APRON AT ALL TIMES WHEN WORKING WITH A HOT OVEN. Allow a period of time for the rotisserie to reach a safe-to-touch temperature, but ensure that the oven is still warm to facilitate easier cleaning. 5.1 Daily Cleaning 5.1.1 Beginning of the Day Ensure that the entire Rotisserie is clean by referring to section 5.1.6 Auto Clean Effectiveness...

  • Page 17: Auto Clean Operation

    6. Remove debris and add water to help float away remaining residues in the water pan. 7. Spray a Hardt-approved oven cleaner on all major surfaces (drive plate, spit support, shaft, water pan, and side walls as shown in Figure 6 3) and let it settle for 15 minutes.
  • Page 18 Close it and start again. 16. Clean the outside of the rotisserie. WATER INLET VALVE HANDLE 17. Gently scrub with a Hardt approved non-abrasive brush (if required). Refer to section 5.3.2 Guidelines for Cleaning Metal Surfaces on page 20 for detailed guidelines.

  • Page 19: Auto Clean Effectiveness Evaluation

    5.1.6 Auto Clean Effectiveness Evaluation It is important to consider the condition of the rotisserie after the Auto Clean cycle is finished to verify that the cleaning operations are functioning correctly. The following images illustrate three states of cleanliness and their related interpretation. COOKING IN AN OVEN WITH RESIDUE BUILD-UP CAN CAUSE A FIRE.

  • Page 20: Weekly Inspection

    5.2 Weekly Inspection Thoroughly inspect the venting components supplied with the rotisserie for signs of damage (dents, perforations, etc.). Replace with certified Hardt components if required. Ensure that the electrical cord, water and gas lines are free from damage and kinks.

  • Page 21: Troubleshooting

    6. Troubleshooting SERVICE/REPAIRS SHOULD ONLY BE PERFORMED BY TRAINED PERSONNEL. DISCONNECT POWER TO THE ROTISSERIE BEFORE ANY MAINTENANCE, SERVICE OR CLEANING IS PERFORMED. ROTISSERIES EQUIPPED WITH CASTERS ARE SECURED IN PLACE USING A RESTRAINING CABLE LOCATED ON THE RIGHT REAR UNDERSIDE OF THE ROTISSERIE. THIS CABLE MUST BE DISCONNECTED PRIOR TO REMOVING THE ROTISSERIE AND CAUTION MUST BE TAKEN TO ENSURE IT IS CONNECTED ONCE THE ROTISSERIE HAS BEEN RETURNED TO ITS ORIGINAL POSITION.

  • Page 22: Safety Lockout

    Try starting the rotisserie again. Pull out the red main ON / OFF switch and start a preheat cycle by pressing PREHEAT on the control panel.  If the rotisserie goes into safety lockout again, there is most likely a component failure. Turn the rotisserie OFF and contact your local authorized Hardt service provider. Page 22 of 24 CUS-013-0027-03...

  • Page 23: Replacing The Halogen Light Bulb

    6.3 Replacing the Halogen Light Bulb 1. Turn the rotisserie OFF by pushing in the red main ON/OFF switch and disconnect the power cord from the wall receptacle. 2. Allow the rotisserie to sufficiently cool down. 3. Remove the halogen light access panel located on the LOOSEN SCREWS left side of the rotisserie by loosening the thumb screws by hand (Figure 6-2).

  • Page 24: Numeric Temperature Display Mode

    Do not touch the replacement halogen light bulb with bare fingers or dirty gloves. 6. Install a new halogen light bulb. 7. Position the halogen light bulb support bracket so that the light is oriented towards the center shaft of the rotisserie and hand-tighten the two wing nuts.

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