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Summary of Contents for Atosa CookRite CTCO-25
- Page 1 ELECTRIC COUNTER TOP CONVENTCION OVEN CTCO-25 CTCO-50 CTCO-100 Please read and keep these instruction...
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Page 2: Maintenance And Repairs
These symbols are intended to alert the user to the presence of important operating and maintenance instructions in the manual accompanying the appliance. MAINTENANCE AND REPAIRS In order to provide the best service！ Requests that piease register your warranty at www.atasausa.com For any service issues,please kindly contact us at Email:warranty@atosausa.com... -
Page 3: Specification
SPECIFICATION COUNTERTOP Convection Ovens are constructed of highly polished stainless steel with high performance heating elements and rear fans, stainless steel door handle, chrome plated wire racks and rack slides. The bake chamber is made of stainless steel. The oven door is double pane tempered glass and features a heavy-duty hinge mechanism. -
Page 4: Electrical Specifications
CTCO-50 22.8(58) 22.4(57) 16.4(41.7) CTCO-100 32 (80.8) 223/4 (57.8) (68) ELECTRICAL SPECIFICATIONS MODEL NO Voltage Wattage Nema Plug CTCO-25 110-120V 60Hz 1440W 5-15P CTCO-50 110-120V 60Hz 1550W 5-20P CTCO-100 208~240V 60Hz 4100-5450W 6-30P OVEN FEATURE CTCO-25 CTCO-50 CTCO-100 Number of Racks Domestic Sheet Size GN1/4 GN1/2... - Page 5 THIS APPLIANCE MUST BE GROUNDED AT THE TERMINAL PROVIDED. FAILURE TOGROUND THE APPLIANCE COULD RESULT IN ELECTROCUTION AND DEATH. INSTALLATION OF THE UNIT MUST BE DONE BY PERSONNEL QUALIFIED TO WORK WITH ELECTRICITY AND PLUMBING. IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND/OR DAMAGE TO EQUIPMENT. UNIT MUST BEINSTALLED IN ACCORDANCE WITH ALL APPLICABLE CODES.
- Page 6 KEEP WATER AND SOLUTIONS OUT OF CONTROLS NEVER SPRAY OR HOSECONTROL CONSOLE,ELECTRICAL CONNECTIONS, ETC. BOTH HIGH AND LOW VOLTAGES ARE PRESENT INSIDE THE APPLIANCE WHEN THE UNIT IS PLUGGED/WIRED INTO A LIVE RECEPTACLE. BEFORE REPLACING ANY PARTS, DISCONNECT THE UNIT FROM THE ELECTRIC POWER SUPPLY. NOTICE Never use chlorine sanitizer in contact with stainless steel surfaces longer than 10 minutes.
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Page 7: General Information
GENERAL INFORMATION l This equipment is designed and sold for commercial use only by personnel trained and experienced in its operation and is not sold for consumer use in and around the home nor for use directly by the general public in food service locations. l Before using your new equipment, read and understand all the instructions &... -
Page 8: Installation
CookRite oven’s specifications. All connections must be in accordance with applicable code requirements. UN-CRATING The oven will arrive assembled, just take out the trays underneath and put into the oven to be ready for use. Prior to un-crating move the oven as close to its final location as practical. -
Page 9: Leveling The Unit
ELECTRICAL The ovens are equipped for the voltage indicated on the nameplate mounted on the rear board of the oven. They will operate on Alternating Current (AC) only. A cord & plug is provided installed. All electrical connections must be made by a licensed electrician and in accordance with local codes or in the absence of local codes with NFPA No. -
Page 10: Water Quality Requirements
WATER QUALITY REQUIREMENTS It has a steam injection system, to ensure your new equipment works at it premium performance, we recommend that in areas where hard water is present, a water softener is used. Contact your local water equipment system provider to assist you in determining your specific water quality, or contact CookRite Technical support for assistance. - Page 11 OVEN COMPONENTS DESCRIPTION A: Timer: Timer Mode: This can be set at any range between 0 through 120 minutes. For model, CTCO-100, Timer MUST be ON for unit to work! When the timer reaches 0, the unit will turn the fan and heater off. B: Temperature：This sets the cooking temperature between 150°F to 500°F (65°C to 260°C) for CTCO-25&50, and 150°F to 550°F (65°C-285°C) for CTCO-100.
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Page 12: Maintenance
MAINTENANCE If the lamp bead is broken ,the customer can replace it with E14 lamp bead ,but it is recommended to contact the factory for maintenance. If there is any other failure, Contact the factory, a service representative or a local service company for service or required maintenance. -
Page 13: Cleaning The Fan
CLEANING THE FAN The fan located behind the rear panel should be cleaned periodically. Depending on the amount and type of use the unit receives, dirt & grime will build upon the fan, causing it to possibly shorten the life of the motor. To clean simply: 1. -
Page 14: Convection Oven Baking Guide
CONVECTION OVEN BAKING GUIDE CONVECTION OVENS IN GENERAL l Convection ovens constantly circulate air over the product. This strips away the thin layer of moisture laden air from the top of the product allowing heat to penetrate more quickly. This allows cooking times to be shortened and cooking temperatures reduced in convection ovens. -
Page 15: Unloading The Oven
l Always use the oven lights to view the product through the oven door windows. Do not open the oven doors during baking as this will change the baking characteristics and produce erratic results. l If using baker’s parchment, be sure the parchment does not blow over the product or obstruct air flow in anyway. - Page 16 l Always stage your product racks so that you can unload quickly with the door open for a minimal amount of time. This is to preserve the temperature inside the oven cavity for your next round of baking. l ALWAYS KEEP THE AREA NEAR THE UNIT FREE FROM COMBUSTIBLE MATERIALS.
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