Initial Start-Up Checklist Form - TurboChef HHC-3240 Installation Manual

Initial Start-Up Checklist Form

Circle, fi ll in, or mark the required information below.
Date of Installation:
Oven Model Number:
Oven Position (for locations with multiple ovens):
Store / Location Name:
Site Address:
City:
Contact Name (Manager on Site):
Installer Name(s):
Authorized Agency:
Assembly Checklist
(page 10)
1. Attached legs?
2. Removed lifting hardware and casters?
3. If applicable, is the window assembly correctly installed?
4. Assembled and installed conveyor belt assembly?
5. Belt direction travels:
6. Conveyor belt confi gured to travel in correct direction?
7. Size of gas supply line:
8. Size of shut-off valve used:
9. Size of fl ex hose used:
10. Installed strain relief cable?
11. Holes in the rear of the oven plugged?
12. If applicable, are the stacking brackets correctly installed?
13. Is the chain set to the correct tension?
Connections Checklist
(page 11)
1. Soap tested all connections for gas leaks?
2. Breaker size:
3. Individual breakers for each unit?
4. Factory-supplied electrical plug used?
5. Voltage readings at the terminal block:
L1-L2:
L1-Ground:
L2-Ground:
6. For which voltage is the 24 VAC transformer
connected / confi gured?
Gas Checklist
(page 11)
1. Gas type supplied to oven:
2. Gas type listed on the oven's data plate:
3. OEM gas orifi ce used during conversion:
(If a conversion was necessary)
4. Incoming pressure before gas valve (static):
(Top pressure tap on gas valve)
Signing below indicates the oven operates properly and the installation was performed under the guidelines of the Installation
Manual supplied with this oven and available from TurboChef.
Top Copy: TurboChef --- Middle Copy: Customer --- Bottom Copy: Technician
Single Oven Start-Up?
Oven Serial Number:
Bottom Oven
Y N
Y N
N
Y
Y N
L to R R to L
N
Y
Y N
N
Y
Y N
N
Y
Y N
Y N
Y N
240 VAC 208 VAC
(red) (blue)
Y N N/A
Technician / Installer Signature
Customer / Manager Signature
Multiple Oven Start-Up? How many?
Middle Oven Upper Oven
State: ZIP/Postal Code:
Site Phone #:
Installer Phone #:
5. Gas pressure at 100% fl ame:
(Bottom pressure tap on gas valve)
6. Gas pressure at minimum fl ame:
(Bottom pressure tap on gas valve and
disconnect the red wire off solenoid of gas valve)
7. Incoming pressure (operating):
(Top pressure tap on gas valve)
8. Were adjustments made?
9. Check for proper fl ame rectifi cation.
Micro Amp reading:
10. Allow oven to reach set temperature.
Is the gas valve modulating?
11. Soap tested fi nal gas connections?
Ventilation Checklist
(page 12)
1. Vent hood smoke test performed per Installation Manual?
2. Percentage of smoke removed?
3. Type of hood used:
4. Proper make-up air entering the room?
5. Vent hood operates properly?
Startup Checklist
(page 13)
1. Conveyor belt operates properly?
2. Combustion blower modulates?
3. Convection blowers change speeds?
(On command in the test mode)
4. If provided, was a menu loaded to the oven?
5. Was a satisfactory test cook performed?
Customer Checklist
(page 13)
1. Customer/manager has owner's manual on site?
2. Customer/manager is aware of basic operation?
3. Customer/manager is aware of cleaning procedures?
4. Customer/manager had opportunity to ask questions?
2 3
Y
Y
Y
Y
Power Gravity
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Date
Date
N
N
N
N
%
N
N
N
N
N
N
N
N
N
N
N
A1