CTX G-26 User's Manual
Contents
1. D Cleaning the E Spare Parts itd SECTION 5 TROUBLESHOOTING ccsssscecsssessssesssssecsssncecassnsesarsesersesesecssssnes Troubleshooting Chart 1 Oven is Troubleshooting Chart 2 Conveyor Does Not Run Troubleshooting Chart 3 Conveyor Runs Full Speed stor mc SECTION 6 PARTS LIST Heating Elements and Thermocouple Conveyor Control Panel and Loose Parts Conveyor Motor and Electrical Components ies SECTION 7 Wiring Diagram 208 240VAC 1 Ph 50 60 2 Schematic 380VAC 3 Ph 50 7 i Model G 26 ovens are Electrically heated Conveyorized The G 26 conveyo its size and weight The oven features Stainless steel exterior and an aluminized steel oven chamber The a 16 wide Stainless Steel chain link belt installed cord with approved adjustab SECTION1 DESCRIPTION Heated by infrared panels Electronically controlled MenuSelecte Operated is designed for installation ona counter top or w2. 222 000 SECTION 4 CLEANING amp MAINTENANCE B Cleaning the Oven Chamber Cleaning Mode The G 26 has a self cleaning mode The cleaning operation procedure is outlined below CAUTION Do not reach into hot oven Severe burns could result Be sure oven is off and cool to the touch and the conveyor is stopped before attempting to wipe out the oven chamber After the oven has cooled any residue remaining in the oven can be removed by reaching in and wiping out the oven chamber before entering the cleaning mode r 1 Start cleaning operation CLEAN tin Press and hold for 2 seconds Machine will remain in cleaning mode for 60 minutes Cancel Cleaning Operation 1 Cancel cleaning CLEAN F Press and hold for 2 seconds Oven deck will return to Preset menu that was used Previous to cleaning 34 m ee ee anne e mene M AU sa e T re s n n 5 SECTION 4 CLEANING amp MAINTENANCE C Cleaning Loose Parts NOTE Commercial oven cleaners can be used to clean stainless steel loose parts The following items must be removed from the oven to be cleaned manually in the pot sink CAUTION These procedures should be performed only when the oven is OFF cool to the touch and the conveyor is stopped Crumb Trays Clean daily Lift the belt and remove the crumb trays from both e
3. OWNER S OPERATING amp INSTALLATION MANUAL G 26 CONVEYOR OVEN 1400 Toastmaster Drive Elgin IL 60120 708 741 3300 FAX 708 741 0015 A Middleby Company Part No 310 2547 Middleby Corporation 24 Hour Service Hotline 1 800 238 8444 Price 15 00 P 5 93 CTX OVEN LIMITED WARRANTY The seller warrants equipment manufactured by it to be free from defects in material and workmanship for which it is responsible The Seller s obligation under this warranty shall be limited to replacing or repairing at Seller s option without charge F O B Seller s factory any part found to be defective and any labor and material expense incurred by Seller in repairing or replacing such part such warranty to be limited to a period of one 1 year from date of original installation or eighteen 18 months from date of shipment from Seller s factory whichever is earlier provided that terms of payment have been fully met Alllabor shall be performed during regular working hours Overtime premium will be charged to the Buyer THIS WARRANTY IS NOT VALID UNLESS EQUIPMENT IS STARTED AND DEMONSTRATED UNDER THE SUPERVISION OF A FACTORY CERTIFIED INSTALLER Normal maintenance functions including lubrication thermostat calibration and replacement of light bulbs fuses and indicating lights are not covered by warranty Any repairs or replacements of defective parts shall be performed
4. mre SECTION 6 PAIRTS LIST Figure 6 1 Heating Elements and Thermocouples 5 4 ag 5 6 3 ITEM PART QUANTITY DESCRIPTION 1 7609642 2 HEATING ELEMENT HEARTH PLATE 1 7608540 2 HEATING ELEMENT For early model G 24 w 13 conv belt 2 33055 4 PORCELAIN TUBE 3 7609640 2 RACEWAY COVER 4 3004265 4 THERMOCOUPLE NOTE Always replace bayonet fitting P N97393 when replacing thermocouple 5 97393 4 BAYONET FITTING w COMPRESSION FERRULE 6 97394 4 BAYONET ADAPTOR 7 3006034 1 HI LIMIT SENSOR 41 SECTION 6 PARTS LIST rol Panel and Loose Parts Figure 6 2 Conveyor Cont 42 SECTION 6 PARTS LIST 1138 SWNHO HOV_LS9ZD 5 jo Yed NOLLNG X 25 01 SSNYL H3AOO FTIEVLSNay gt 1 H3AOO uvau QUVZVH 1VOIHLO313 138V1 SNINHVM 138v 1 NOLLNVO YLIN 1 2 X 26 9 QV3H 1V14 MIYOS A18W3SSV HALTS LAN OVAOEZ NVA HOA3ANOO 138Y1 3SH3A3H HOLON A18W3SSV HOLIMSA3M 1601039001 AT8W3SSV HOLIMSA3M 100901 WNvuooud u3xvaua LINDHIO 1SdS HOLIMS LOJTISNNIN b L X 6 9 QV3H SSNYL MIYOS QVdA3M auvno LV3H
5. SECTION 3 OPERATION Testing can completed easier and faster and with less confusion if you keep accurate records of each test To assist you we have included a sample product test form that you can copy Choose your first product for test and look it up in the table on the following pages Now program the oven with the temperatures and cooktimes shown NOTE If you are Starting the oven from cold please allow 45 minutes heat up time The elements cycle after approximately 15 minutes however additional time is needed for the oven chamber s to become stabilized and evenly saturated with heat Begin your first trial run Examine the finished product and evaluate it based on the following guidelines RESULTS SOLUTION Outside too dark or burned Reduce Temperatures Outside too light or not cooked Increase Temperatures Inside Overdone or dried out Shorten Cooking Time Inside Underdone or raw Lengthen Cooking Time NOTE Sometimes an increase in temperature may require a corresponding decrease in cooking time Conversely a decrease in temperature may require a corresponding increase in cooking time After evaluating the results make the indicated lime temperature setting adjustments and allow about 15 minutes for the oven to stabilize at the new temperature settings It may be necessary to run several tests before you obtainthe exact results you want Be sure to document each test inthe Product Test Record bel
6. Stacked Double Oven Legs SECTION 1 DESCRIPTION 4 1 2 114mm 216 1 108mm Stacked Double Oven on Stand A Inspect for Shipping Damage All shipping containers should be examined for dam age before and during unloading This equipment was Carefully inspected and packaged at the factory The freight carrier has assumed responsibility for its safe transit and delivery If equipment is received in damaged condition either apparent or concealed a claim must be made with the delivering carrier 1 Apparent Damage or Loss damage or loss is apparent it must be noted on the freight bill or express receipt at the time of delivery and it must be signed by the carrier s agent driver If this is not done the carrier may refuse the claim The carrier will supply the necessary claim forms 2 Concealed Damage or Loss If damage or loss is NOT apparent until after equipment is uncrated a request for inspection of concealed damage must be made with carrier within 15 days The carrier will make an inspection and will Supply necessary claim forms Be certain to retain all contents plus external and internal packaging crating materials for inspec tion NOTE To validate a new oven s warranty a factory SECTION 2 INSTALLATION B Placement of Oven Some very important considerations must be made when choosing the place where the oven is to a
7. Top actual temperature will be displayed for 5 seconds 4 Wait 5 seconds for MH 6 View actual bottom temperature BOTTOM 325 F R TEMP 525 Bottom actual temperature will be displayed for 5 seconds d View Set Temperatures Press Key Display Reads O o 1 View actual top temperature TEMP 325 F Top temperature set point will be displayed for 5 seconds 2 Wait 5 seconds for BOTTOM 55 3 View actual bottom temperature TEMP 325 Bottom temperature set point will be displayed for 5 seconds 20 SECTION 3 OPERATION Viewing COOKTIME Step Press Key Display Reads Minutes 00 to 30 1 View cooktime 1 0 Seconds 00 to 59 Cooktime will be displayed for 5 seconds f Cleaning Operation Step Press Key eae P amp 1 Start cleaning operation CLEAN tin M Press and hold for 2 seconds Machine will remain in cleaning mode for 60 minutes Cancel Cleaning Operation 1 Cancel cleaning CLEAN Press and hold for 2 seconds Oven deck will return to preset menu that was used previous to cleaning 21 00 SECTION 3 OPERATION PROGRAMMING the 26 Menuselect Control Oven The oven controller controls all functions of the oven To operate the oven the controllers must be programmed The following pages contain a step by step hands Programming exercise We invite
8. HOA3ANOO 13VHS uva NOILOAS 1004 1 1138 HOA3ANOO ere ete SXNI1HU31SVMW LYOddNS 1138 H3HSVM 1915 v L 41108 QV3H 8 X 02 7 HOA3ANOO LJVHS uva 13x0vug 2 1 2 010 3 SSNYL MAHOS S c 2 1 7 5 AVHL LIX3 141056 LIX3 NOLLdIHOS3a ALLLNWNO 157 2112007 SLLEOOZ SOSOOLE 6 10002 212004 861015 7290194 6922001 700126 800126 6802286 SOSLOLE 2200002 0550005 4261002 9892006 2 0 2 8820197 4820194 Z2c0vc 4220006 6585005 0920194 158891058 6172004 9122004 5552001 8720194 9779002 7211015 SZLLOLE 1112004 90889024 4720192 8660016 551004 1220002 lt 56 00 147900 589900 1Hvd 95001 pue 5 M oe NOS iO TOO 43 SECTION 6 PARTS LIST Ttt m E T Figure 6 3 and Electrical Components Conveyor Motor SECTION 6 PARTS LIST 45 poem Ne n e pr n ge H3AHOJSNVHL 66 6 52 5N1 42048 3334 15 6170005 12 A T8W3SSV ANY 9211005 8162006 H3WHOJSNVHL 9198094 81 8 6 X 26
9. 25 0 25 0 30 0 30 0 50 0 15 0 7 0 15 0 Alum w Rack Alum 1 2 size Alum 5 Alum 5 Alum Skillet 9 Dk Alum Pie Alum 1 2 size Alum 1 2 size Oven China Oven China Stainless 12 x 20 Oven China Alum 1 2 size Alum 1 2 size Alum 1 2 size Alum 1 2 size Alum 1 2 size Alum 1 2 size 1 ib 3 Ib 2 eggs 2 eggs 6 oz 24 oz 1 1 2 oz 1 1 2 oz 12 oz 12 oz 5 lb 12 oz 116 3 1 2 Ib 3 4 1 2 oz 1 02 1 1 2 oz Stainless 12 x 20 12 apples Custard Dish in 1 2 size pan Alum 1 2 size 10 Pie 10 Pie Alum 1 2 size 10 Pie Alum 1 2 size 4 oz 2 oz 26 oz 26 oz 3 lb 26 4 oz SECTION 3 OPERATION State Fresh Fresh Fresh Fresh Fresh Refrig Refrig Refrig Refrig Refrig Refrig Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Thawed 29 SECTION 3 OPERATION 30 Product Fish amp Seafood Filet of Sole Lobster Tail Sea Scallops Shrimp Scampi Snow Crab Stuffed Flounder White Fish Fillet Whole Trout Pizza Deep Dish Calzone Stuffed Thick Crust Thin Crust Thin Crust Thin Crust Pork Breaded Chop Pork Chops Pork Ribs Finish Poultry Chicken Cordon Bleu Chicken Pieces Half Chicken Whole Chicken 950 950 F 509 509 C 950 950 F 509 509 950 950 509 509 C 950 950 F 509
10. 3Svo NI 310H WUT IH EN AZ 9 2 1 ye 9 1 23 wiy i i 1 1 8 3 IN3W313 WOLLOB S J LN3A313 dOL S N IN3W313 E S8 NIN3W3I3dOl 7 2 5 Ni ________ 909 9 prepueiS YWAN SECTION 7 ELECTRICAL SCHEMATICS doy 5694 JOIOW we EZ EE I s OLLWWSHOS TVOoIul0313 92 9 S foy i 2 zuss 8 9 ra fey 2 EE Okey 8r 5 02 S HOMO 8i 6 lt H OVA HOLE IN CASE WALL TOP ELEMENT N S BOTTOM ELEMENT N S Y TOP ELEMENT F S SECTION 7 ELECTRICAL SCHEMATICS i 42 THE 5 88323 SI 2 54 EB o eu i gt lt 752 8 E zz o A ul Lp s 3 e DE gel Erie 19 12 51 oo CTX A Middleby Company Part No 310 2547 Price 15 00
11. State Fresh Fresh Fresh Fresh Fresh Fresh Fresh Thawed Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Precooked Fresh Frozen Fresh Fresh Refrig Fresh Fresh Fresh Fresh Fresh Product Breakfast Foods Bacon Biscuits Egg Patty Fried Eggs Puffy Omelet Quiche Sausage Link Sausage Patty Casseroles Enchiladas Lasagna Macaroni amp Cheese Pasta amp Sauce Cookies Bar Cookies Brownies Chocolate Chip Chocolate Chip Macaroons Oatmeal Desserts Baked Apple Baked Custard Cream Puffs Fruit Pie Fruit Pie Layer Cake Meringue Pie Puff Pastry Temp Setting Top Bott 900 900 F 482 482 C 800 800 F 426 426 C 750 750 F 398 398 750 750 398 398 C 750 750 F 398 398 700 700 370 370 C 900 900 F 482 482 C 900 900 F 482 482 C 900 900 F 482 482 C 850 850 F 454 454 C 700 700 F 370 370 C 850 850 F 454 457 C 650 650 F 343 343 700 700 F 370 370 C 650 650 F 343 343 C 650 650 F 343 343 C 650 650 F 343 343 C 650 650 F 343 343 700 700 370 370 700 700 370 370 C 550 550 287 287 C 550 550 F 287 287 C 550 550 F 287 287 C 650 650 F 343 343 C 650 650 F 343 343 C 650 650 F 343 343 6 0 8 0 4 0 4 0 8 0 25 0 6 0 4 0 8 0 12 0 25 0 8 0 10 0 15 0 7 0 8 0 15 0 7 0
12. Temp Setting Top Bott 850 850 F 454 454 950 950 509 509 850 850 454 454 850 850 454 454 950 950 509 509 750 750 F 398 398 C 850 850 F 454 454 C 700 700 F 370 370 C 600 600 F 315 315 C 700 700 F 370 370 C 700 700 370 370 C 900 900 F 482 482 C 600 600 F 315 315 C 550 550 287 287 C 800 800 F 426 426 C 900 900 F 482 482 C 950 850 F 509 454 950 950 509 509 C 950 950 F 509 509 950 950 F 509 509 850 850 454 454 C 900 900 F 482 482 C 950 950 F 509 509 900 900 F 482 482 C 950 950 F 509 509 C 950 950 F 509 509 C 850 850 F 454 454 C 3 0 40 3 0 6 0 6 0 8 0 6 0 4 0 15 0 8 0 10 0 2 0 15 0 30 0 8 0 2 0 8 0 40 6 6 10 0 10 0 8 0 8 0 6 0 8 0 10 0 15 0 Pan Type and Size Alum 10 Alum Alum 10 Alum Alum 6 Wire Mesh Alum 1 2 size Alum Alum 1 2 size Alum 1 2 size Alum 1 2 Sheet Alum 1 2 size Dark Alum Dark Alum Alum 1 2 size None Alum 1 2 size Alum 1 2 size Alum 1 2 size Stainless Alum 1 2 size Alum 1 2 size Stainless 4 x 7 Alum 1 2 size Stainless 4 x 7 Stainless 4 x 7 Alum 1 2 size Amount Weight or Count 10 oz 6 8 10 oz 6 8 4 6 302 2 oz 1 2 1 2 Ibs 3 02 116 1 3 oz 3 oz 2 oz Slice 8 ribs 4 oz 4 oz B oz 4 oz 2 oz 10 oz 4 oz 8 oz 1202 4 ib
13. dependent on proper utilization of the conveyor belt Depending on size pans can be placed on the conveyor belt in a variety of configurations to best use the Space available Figure 3 4 shows placement of various size round pans to achieve maximum production rates Pans in other Sizes or shapes will require different placement You will have to determine the best placement configuration for your pans CAUTION po NOT place pans off the edge of the conveyor belt The pans could fall Spilling the product and possibly causing personal injury DATA QUA QUA A ADU AP aW a Ina Wr ae aw P M lt 4 t 6 12 lt lt xe x Ru N R AS 5 p lt ad bs Figure 3 4 Conveyor Loading Production output for any pan size can be easily calculated using the following formula Length Hourly of Oven Cooktime Pan Length 60 Min Production Chamber Min Inches x PerHour Rate per Inches Conveyor This formula is based ona succession of single pans being placed on the belt No consideration is given to multiple pans across the 16 wide belt nor to staggered loading The hourly production rate obtained by the above calculation must be multiplied by a factor equal to the number of pans placed across the b
14. is the cooking time The oven chamber is 18 1 2 470 mm wide with a 16 406 mm wide conveyor belt 7 Accessories Kit For Stacking Two G 26 s An accessory stacking pins kit P N G 26STACK allows you to stack two G 26 s one on topofthe other See Installation Section The pins must be used when stacking a G 26 or the warranty is voided Instructions for stacking the ovens are also available in the stacking bracket kit Kit For Stacking a Single G 26 on Top of a Toast master CO 19 or a Blodgett CTB 1 An accessory stacking bracket kit P N ACSBG24C019 allows you to stack a single G 26 ontop of a Toastmaster CO 19 convection oven or a Blodgett CTB 1 convection oven See Installation Section This bracket must be used when stacking a G 26 or the warranty is voided Instructions for stacking the ovens are also available in the stacking bracket kit _ Figure 1 4 M previously purchased equipment C Oven Specifications G 26 Specification Chart Stainless Stee Conveyor Belt Width 16 406 mm Heating Zone Chamber Dimensions 18 1 2 470 mm W x 26 660 mm L x 4 1 4 108 mm H 2 90 sq ft 0 27 54 51 3 4 1156 x 26 3 4 679 mm D x 18 457 mm H Conveyor Baking Area Overall Dimensions Single oven on legs Overall Dimensions Two ovens stacked using the G26 STACK KIT and
15. level Adjust the legs if necessary as Shown in Figure 2 5 G Stacking a Single G 26 oven over a Toastmas ter CO 19 Convection ovenora Blodgett CTB 1 convection oven NOTE A Stacking bracket kit P N ACSBG24CO19 must be used for this in Stallation or warranty is voided 1 Lay the G 26 on its front side Then using the four bolts supplied in the kit secure bracketto bot tom of oven using the threaded holes normally used for legs Opening in Sidewall must be at rear of oven as shown in Fig ure 2 6 13 i SECTION 2 INSTALLATION 2 Using four people lift the G 26 and place it on topofthe convectionoven as shown in Figure 2 7 Figure 2 7 H Conveyor Belt and Temperature Display The conveyor belt is designed to travel in either direction using the conveyor Reversing Key Switch The temperature display may be set for either F or C Your Certified Installer will set both of these functions for you during the installation If you require a change in the degrees display Fahrenheit or Centigrade in the future call your local Autho rized Service Agency SECTION 2 INSTALLATION Standoffs If the back side of the Oven willbe against a wall the four 4 standoffs Sup plied in the installation kit must be mounted to the rear panel of oven To install the standoffs re move one rear panel Screw at a time and re place with a standoff as Shown in Figure
16. 2 8 These standoffs will keep the ventilation louvers on the rear control compart ment panel from being blocked Placing the oven directly against a wall without the Standoffs will block the vent louvers and will not allow hot ambient air in the control compartment lo escape The compart Figure 2 8 ment wouldthenoverheat and cause possible dam age to electrical compo nents J Electrical Connection All wiring and electrical connections required for the oven s must be performed by a certified electrician Each oven must be wired according to the electrical specification for the oven rating See chart below and electrical schematics in Section 7 Each oven must be Separate 40 amp breaker A 50 Amp 250V NEMA 6 50 receptacle is required for each oven to accept the oven Plug The receptacle is available optional through CTX P N ACRG24 Recommended Connected Load Breaker or B N Fuse size 26 26 30 Amp 40 or 50 Amp CAUTION A Separate ground wire must be Supplied to each oven conduit may not be used as ground For appropriate wiring information consult your Local and or National Electrical Code s 15 SECTION 2 INSTALLATION 16 Figure 2 9 Heat Curtain Figure 2 10 Exit Tray K Pivoting Heat Curtains The oven is shipped with adjustable heat curtains attached to the oven and pivoting heat curtains are also supplied with the oven T
17. 509 950 950 509 509 950 950 509 509 950 950 509 509 950 950 509 509 750 750 398 398 675 675 F 357 357 C 650 650 F 343 343 775 775 412 412 C 800 800 F 426 426 C 650 650 343 343 C 800 800 F 426 426 C 800 800 F 426 426 C 800 800 F 426 426 950 950 509 509 800 800 F 426 426 C 800 800 F 426 426 C 800 800 F 426 426 C 800 800 F 426 426 C Time Min 6 0 8 0 6 0 6 0 6 0 8 0 8 0 8 0 10 0 8 0 20 0 6 5 5 5 9 0 5 0 8 0 15 0 8 0 15 0 18 0 20 0 25 0 Pan Type and Size Stainless 4 x 7 Stainless 4 x 7 w water Stainless 4 x 7 Stainless 4 x 7 Stainless 9 x 11 Stainless 4 x 7 Strainless 4 x 7 Stainless 9 x 11 Black Deep Pan Pizza Screen or Black Sheet Pan Black Deep Pan Black Pizza Pan Pizza Screen Pizza Screen Pizza Screen Alum 1 2 size Alum 1 2 size Alum 1 2 size Alum 1 2 size Alum 1 2 size Alum 1 2 size Alum 1 2 size Amount Weight 4 oz 4 oz Slab 12 pcs 12 pcs 1 1 4 ib 2 1 2 Ib Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Fresh Frozen Pre bake Precooked Fresh Precooked Fresh Fresh Fresh Fresh SECTION 3 OPERATION 6 Loading the Conveyor Achieving maximum production is
18. 8 QV3H ANNOY M3HoS v ezesveer i Zt HOLSIHVA c 91 AV T3H 31 15 ANOS 50628 1 600022 92 00 l e X 26 01 QV3H 1V13 MAHOS 1620002 2 AT WaSsv HOSN3S 1420197 HOSN3S 5 900 0 eso 91 022 6 jedns Dumes 15 leew Aue 31Od LANSVN 41246 8 LNNOW 192 004 Z 1 SLV1d 292 00 9 X 6 8 QV3H 1 14 MIYOS 4 8910002 5 HSnud dvo 95 2006 v SS 200 LNNOW HOLOW 065500 242019 NOLLdiHOS3Gd ALLLNVnO 1 151 Sued Sjueuoduio pue 40 0W 10 oAuOS cT SECTION 6 PARTS LIST 46 SECTION 7 ELECTRICAL SCHEMATICS 47 OVA 022 802 SILVINSHOS 1V2Iu12313 92 9 SECTION 7 ELECTRICAL SCHEMATICS doy ye doy O L LEO L Ok Ov MS fay i OVA 0 2 802 1 48 SECTION 7 ELECTRICAL SCHEMATICS 49 ZH 09 09 Ud L OWA 092 802 weibeig EAN suosion 92 5
19. DE 18 SECTION 3 OPERATION J CLEAN used to enter the self cleaning mode of oven CLEAN Programming Lockout Key Switch used to lockout the preset menu select Programmability when the key is in the horizontal position L Conveyor Reversing Key Switch used to change the conveyor direction of travel M Display Provides readout of data including data being entered Set cook times error and service information set and actual temperatures N READY Light when the READY light is on the oven has reached the set temperature O Circuit Breaker Reset Switch A provides circuit protection Press to reset ON OFF SWITCH 7 o o E E SSE Sis eve els debe M N CIRCUIT BREAKER RESET SWITCH 70 PROGRAMMING m en MenuSelect UNITED STATES PATENT NO 5 197 375 Figure 3 2 LOCKOUT CONVEYOR REVERSING SECTION 3 OPERATION 2 OPE RATION of the G26 MenuSelect Control Oven a Turn Oven Deck ON 1 Turn ON main disconnect switch at the wall box 2 Turn ON OFF switch ON b Preset MenuSelect Operation Display Reads Press Key 1 Press desired preset menu gt P Oven deck is ready for cooking when READY light is lit c View Actual Temperatures Step Press Key Display Reads z 2 View actual top temperature TOP 325 F ada TEMP 525
20. For more information on the complete line of CTX products contact your Food Service Equipment Dealer or write to us at the address below Genuine Parts Protect YOU All Ways CTX 1400 Toastmaster Drive Elgin IL 60120 708 741 3300 Printed in U S A
21. TENANCE 38 SECTION 5 TROUBLESHOOTING Troubleshooting Chart 1 OVEN IS DEAD Is there power to oven Is power cord plugged in Did oven circuit breaker trip Located next to contro panel Yes Check main circuit breaker Yes If breaker continues to trip call your local Call your local authorized CTX Service Agent authorized CTX Service Agent Troubleshooting Chart 2 CONVEYOR DOES NOT RUN Is circuit breaker on front panel tripped If cooktime Setting is at is conveyor belt jammed 30 00 minutes belt Yes No may appear to be Free jam Reset breaker Stopped and reset breaker If breaker continues to trip Call your local authorized CTX your local Service Agent authorized CTX Service Agent 39 SECTION 5 TROUBLESHOOTING Troubleshooting Chart 3 CONVEYOR RUNS FULL SPEED OR UNCONTROLLABLY ERROR CODES Error codes are used in troubleshooting to indicate a Possible problem and or corrective action These codes are shown in the MenuSelect display and are explained in the following chart NOTE An authorized service representative must be contacted for any failures that cannot be remedied CAUTION Do not remove access by reprogramming Check your cooktime Setting It may be set too fast cook
22. TX Model G 26 has a 26 660 mm long cooking deck chamber with a 16 406 mm wide conveyor belt 3 Controller The Controller controls both the temperature and conveyor belt speed cook time of the oven Cook temperature can be set from 200 F to 950 F 93 C to 509 C and cook time can be set from 01 00 minute to 30 00 minutes 4 Infrared Heating Panels Patented heating panels are positioned above and below the conveyor belt of each oven deck cham ber When energized these panels emit infrared long waves These waves do not heat the air through which they pass Instead the waves are absorbed by the outer surface of the product transported through the oven on the conveyor belt Using this application food is placed on the conveyor and the unique properties of the infrared waves cause it to cook from the outside to the center in traditional fashion 5 Heat Zones The heat zones refer to individual areas of heat control within a cooking deck chamber The deck contains two heat zones top and bottom Refer to Figure 1 4 6 Conveyor The conveyor is usedto transportthe productthrough the oven deck chamber The conveyor is made up of a frame and a stainless steel wire belt which can travel in either direction around the frame The con veyor can travel at variable speeds and the speed is controlled by the Controller The speed of the con veyor determines how long the product will be in the cooking chamber which
23. by Seller s authorized service personnel Seller shall not be responsible for any costs incurred if the work is performed by other than Seller s authorized service personnel Whenreturning any part under warranty the part must be intact and complete without evidence of misuse or abuse freight prepaid This warranty is made to the original purchaser user and is not transferable Seller shall not be liable for consequential damages of any kind which occur during the course of installation of equipment or which result from the use or misuse by Buyer its employees or others of the equipment supplied hereunder and Buyer s sole and exclusive remedy against Seller for any breach of theforegoing warranty or otherwise shall beforthe repairor replacement of the equipment or parts thereof affected by such breach The foregoing warranty shall be valid and binding upon Seller and only Buyer loads operates and maintains the equipment supplied hereunder in accordance with the instruction manual providedto Buyer Seller does not guarantee the process of manufacture by Buyer or the quality of product to be produced by the equipment supplied hereunder and Seller shall not be liable for any prospective or lost profits of Buyer THE FOREGOING WARRANTY IS EXCLUSIVE AND IN LIEU OF ALL OTHER EXPRESS AND IMPLIED WARRANTIES WHATSOEVER SPECIFICALLY THERE ARE NO IMPLIED WARRANTIES OF MERCHANTABILITY OR OF FITNESS FOR A PARTICULAR PURPOSE The foregoing sha
24. ect For Shipping Damage B Placement Of C Unpacking 202 2 4400 D Uncrating Oven E Installing Legs veretur Stacking and Mounting Two G Stacking a single G 26 oven over a Toastmaster CO 19 convection oven or a Blodgett CTB 1 convection oven H Conveyor Belt and Temperature No p TUER M2 wr re SECTION 3 OPERATION nde cp ies B Control Operation And Programming C Cooking in CTX Oven 1 Infrared Cooking 2 Heat ooi p cdi ed 3 General Rules of Thumb 4 Cooking 5 2 2222 2222222 2 21 1 5 Time and Temperature 6 Loading the Production Chart SECTION 4 MAINTENANCE Mec A Cleaning the Cooling Fan B Cleaning the Oven C Cleaning Loose
25. elt 31 SECTION 3 OPERATION PRODUCTION CHART G26 Production Per Hour Cooktime Round Pans Sheet Pan These pans may be placed side by side on the belt doubling the capacity All product to be prepared on the G26 requires that some product be run through the oven on a trial basis lo determine what times and temperatures are best suited to each specific product See COOKING TIMES AND TEMPERATURES Charton page 28 This chart provides reference points for youto start You willthen have to adjust either the time or the temperature to fit your product 32 MCCC cancel Lis ai SECTION 4 CLEANING amp MAINTENANCE Frequent cleaning will help your oven operate at peak performance and efficiency Keep your oven clean A Cleaning the Cooling Fan Filter The foam filter and the protective grill of the cooling fan should be cleaned weekly Refer to Figure 4 1 Daily cleaning may be required if flour has built up on filter Snap the protective grill off and wipe clean with a cloth Remove the foam filter and inspect it If the filter appears dusty shake briskly If it is greasy wash in warm soapy water rinse squeeze and set aside to dry completely Reinstall filter and grill Figure 4 1 CAUTION BE SURE filter is dry before reinstalling Electrical Components are directly below the cooling fan 33
26. igure 2 1 4 Adjustable Legs Figure 2 3 SECTION 2 INSTALLATION D Uncrating Lay the oven on its front Sidethen removethe four 4 bolts attaching wooden skid to bottom of oven Figure 2 2 Installing Legs Install the four 4 adjust able legs as shownin Fig ure 2 3 then lift the oven onto it s legs On single oveninstallation place the oven in 5 permanent position and then skip Step F and go directly to Step G 11 SECTION 2 INSTALLATION Stacking and Mounting Two Ovens NOTE A stacking pins kit Kit G26STACK is required when stacking two ovens 1 Move the lower oven oven with legs installed to it s permanent position Remove the two plug buttons one located in each rear top corner hole of lower oven 2 Unpack the upper oven Locate the two 2 Stacking pins in the kit Install the two pins into the two bottom rear threaded holes of the upper oven These are the holes normally used for the rear legs 3 Using four people lift the upper oven on top of the lower oven Align the stacking pins as shown in Figure 2 4 with the holes in the top of the lower oven and lower the oven into place Stacking Pins In Upper Oven Holes In Lower Oven Figure 2 4 12 Figure 2 5 Figure 2 6 SECTION 2 INSTALLATION 4 Once the ovens are Stacked and secured check to make sure the 5 are
27. ll be Seller s sole and exclusive obligation and Buyer s sole and exclusive remedy for any action whether in breach of contract or negligence In no event shall seller be liable for a sumin excess of the purchase price of the item 1993 CTX CTX 1400 Toastmaster Dr Elgin IL 60120 9272 708 741 3300 FAX 708 741 0015 RETAIN THIS MANUAL FOR FUTURE REFERENCE This manual Provides detailed information for installation and operation of your new Gemini Series oven It also contains some information to assist the operator in diagnosing problems am in the event of alfunction This manual is an important tool for the operator and should be kept readily available FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE NOTICE Using any parts other than genuine CTX factory manufactured parts relieves the manufacturer of all liability provements additions or replacements for previously purchased equipment SECTION 1 TABLE OF CONTENTS DESCRIPTION gt A Component Location B Component Function C Oven Specifications D Dimension Drawings SECTION 2 INSTALLATION Insp
28. mounted on legs 51 3 4 1156 mm L x 26 3 4 679 mm D x 32 813 mm H Net Weight of Single Unit 213 Ibs 94 kgm Shipping Weight Single Unit 260 Ibs 118 kgm Shipping Dimensions 50 1270 mm L x 31 787 mm Dx 22 b59 mm H Allowable Temperature Ranges Insulation 2 51 mm on all 4 sides Heat Source Infrared heat emitters 2 emitters oven 1 emitter above conveyor 1 emitter below conveyor Oven Chamber Steel Welded and reinforced 16 gauge aluminized steel Outer Body Stee 18 gauge stainless Steel buyer to corresponding changes improvements SECTION 1 DESCRIPTION Oven Electrical Specification Chart Connected Operating Connected Load Breaker or Voltage kW Phase Freq kW tt fN Fuse Size 208 2 9 240 380 CAUTION A separate ground wire must be supplied to each oven conduit y not be used as ground Refer to the Installation Section of this manual for wiring instructions 50 or 60 Hz 50 or 60 Hz 50 Hz 40 or 50 Amp SECTION 1 DESCRIPTION D Oven Dimension Drawings oy eee 26 3 4 679mm 4 1 2 18 1 2 470mm 114mm Single Oven on Legs 51 3 4 26 3 4 1315mm 9 3 4 679mm 8 3 4 26 18 18 1 2 4 1 2 248mm 406mm 95mm 470mm c 16 Beit
29. mperature of the top zone when used in conjunction with the ACTUAL key used to display set temperature of the top zone during operation used to change set temperature of the top zone during programming C BOTTOM TEMPERATURE used to display actual temperature of the bottom zone when used in conjunction with the ACTUAL key EH 97 4 TEMP used to display set temperature of the top zone during operation used to change set temperature of the top zone during programming D COOK TIME used to display and or change cook time setpoint of a preset menu m gt 9 c L key used to display actual temperature of either the top or bottom zone when used in conjunc tion with the TOP TEMP or BOTTOM TEMP keys c 2 7 Cursor key used to move the cursor to the next digit from left to right n Up Arrow Key used when programming to increase one number at a time 0 to 9 and then roll over to 0 Preset Menu Keys 1 5 used to operate or program oven in one of five preset menu modes thu NOTE in the event of a power failure the oven will default back to the previously used preset menu when power is restored Always check that the oven is in the desired mode when the power is restored MANUAL OVERRIDE used to temporarily override preset menu setting and operate oven at any desired tem perature and cook time HE 2 RI
30. nly Minutes 00 to 30 6 View cook time setpoint COOK 2 00 TIME Seconds 00 to 59 Cooktime will only be displayed for 5 seconds 7 Enter new cook time setpoint 2 00 Set all digit values Wait 5 seconds or Press any key except or ang new displayed digits will be SECTION 3 OPERATION Manual Override Operation This feature is used to operate the oven manually The oven is taken out of the menu select mode by entering new parameters and is returned to the menu select mode without saving the parameters Step Press Key Display Reads MANUAL OVER SIE 1 VER Flashing Set oven temperature and cooktime using the steps on the previous page Oven will function as set but settings will not be saved Display will flash on and off while the oven is in the manual override mode Cancel Override Operation Step Press Key Display Heads 52 Flashing 24 i SECTION3 OPERATION C Cooking in a CTX Oven Before you begin to cook with your new oven you must understand the differences between cooking in it and cooking in more conventional ovens You will produce better results if you understand the technology and follow the rules 1 infrared Cooking Technology The technology of infrared cooking used in the CTX Gemini series ovens was first introduced by CTX in 1969 Each oven is fitted with pa
31. ntrance and exit end of each conveyor Empty residue wash rinse and dry thoroughly Re install Figure 4 2 Crumb Trays 35 SECTION 4 CLEANING amp MAINTENANCE Exit Trays Clean daily Remove exit tray by lifting up and out empty residue wash rinse and dry thoroughly Figure 4 3 Re install Figure 4 3 Exit Trays Figure 4 4 Pivoting Heat Curtains SECTION 4 CLEANING amp MAINTENANCE D Cleaning the Exterior CAUTION Disconnect the oven s power supply cord from its receptacle before you start to clean the oven Clean the outside of the unit using a damp cloth or stainless steel cleaner Do not clean the control panel with an abrasive cleanser Use only a damp cloth Be very careful when Cleaning the unit not to allow water to enter the operating controls E Spare Parts Kit Kit P N ACSKG26 10 11 8 2 3 5 1 4 Figure 4 5 Spare Parts Kit Kit P N ACSKG26 Parts List Item Part Description 1 7608516 Transformer Ass y 32V 2 3002686 Cooling Fan 3 3000330 Cooling Fan Guard And Filter 4 3004265 Thermocouple 5 3002755 Motor Brushes 6 3002751 Gear Motor 7 7610250 Control MenuSelect G26 8 97397 Transformer 12V 9 82905 Solid State Relay 10 3003839 Rocker Switch SPST 11 3006227 Circuit Breaker 12 97393 Bayonet Lock Ass y 13 3002918 Main Relay 37 SECTION 4 CLEANING 4 MAIN
32. o use the pivoting heat curtains first remove adjustable heat curtains and then install the pivot ing heat curtains by hang ing them on the steel rod as shown in Figure 2 9 Exit Tray Next install the desired exit tray at the exit end of the conveyor Two exit trays are supplied with each oven one short and one long as shown in Fig ure 2 10 Se ne M ub LOCATION OF 1 Operation Control The following informat SECTION 3 OPERATION CONTROLS 5 ion provides a basic description of the 5 controls their locations Figure 3 1 and the functions they perform It is necessary that the Operator be familiar with them m ah MenuSelect UNITED STATES PATENT NO 8 187 375 3 1 Operating Controls 17 OE SECTION 3 OPERATION MenuSelect CONTROL OPERATION amp PROGRAMMING 1 Function of Controls The control panel consists of an ON OFF Switch a keypad with multi function keys a liquid crystal display key operated programming lockout switch a conveyor reversing key switch and a circuit breaker The following information provides a basic description of the oven controls their location and the function they perform Refer to Figure 3 2 for the letter callouts A POWER ON OFF Used to turn oven ON and OFF TOP TEMPERATURE used to display actual te
33. orktable that will adequately accommodate Oven operating voltage is dual rated 208 240 VAC 50 60 Hz 1 phase It is equipped with factory plug conforming to NEMA Standard 6 50P The oven also includes a set of four 4 high NSF le legs heat curtains crumb trays and exit trays Figure 1 1 G 26 SECTION 1 DESCRIPTION A Component Location Control Compartment Cooling Fan Conveyor Motor Controls 4 Adjustable Conveyor Legs Heat Curtain Oven Data Plate located under conveyor A MIDDLEBY COMPANY MODEL NO PHI3 PH ERIAL NO IMAXIMUMAMPS __ ____ VOLTS 2 DO NOT OPERATE WITHOUT BASE MODEL OR ON METAL TABLE 3101565 Figure 1 2 a ene SECTION 1 DESCRIPTION B Component Function be used ona single oven or lower oven of stacked oven to validate the warranty 1 Single and Stacked Ovens The stacked oven is made up of two Separate units The CTX Model G 26 Oven is available as either a one on top of the other Mounting pins P N Single oven or two Ovens stacked Each unit is G26STACK must be installed when Stacking two Supplied with four 4 adjustable legs The legs must ovens if pins are not used warranty will be voided a y a Stacked Oven Figure 1 3 SECTION 1 DESCRIPTION 2 Cooking Area The C
34. ow 50 you Can ultimately produce cooking chart for your specific items Time and Temperature Product Test Record Typical Temp Amount Setting Pan Type Weight Product Top Bott and Size or Count 5 Time and Temperature Guide On the following Pages are times and temperatures remember these times and temperatures only provide starting points You will have to determine the exact times and temperatures for your specific Products by testing your Products Here are some basic guidelines that will help you choose your set points If the product is too dark lower the temperature or decrease the cook time If the product is too light raise the temperature or increase the cook time If the outside of the product is done to your satisfaction but the internal temperature is not hot enough then increase the cooktime NOTE Increasing cooktime ma y require a corresponding decrease in temperature 27 SECTION 3 OPERATION 28 Time and Temperature Guide Continued Product Appetizers Nachos Oysters Rockefeller Potato Skins Rumaki Seafood Kabob Baked Goods Bagels Bread Sticks Brown amp Serve Rolls Com Bread Dinner Rolls Fresh Bread Garlic Bread Muffins Popovers Soft Pretzels Toast Beef Beef Ribs Finish Hamburger 4 1 Hamburger 4 1 Hamburger 2 1 Liver amp Onions Meatballs Rib Eye Steak Salisbury Steak Strip Steak Strip Steak Tenderloin Whole
35. rature differential greater than 75 F 24 C will result in the lower temperature element being heated by the higher temperature element This in turn causes an incorrect reading of temperatures and will result in an inconsistent product Figure 3 3 Heat Zones 25 SECTION 3 OPERATION 26 3 General Rules of Thumb Cooking in a CTX infrared conveyor oven is different than cooking in any other type of oven including microwave ovens Because of these differences there are some rules that must be considered a Continuous Flow Operation CTX ovens perform bestin a continuous type of operating environment They are not well suited to batch type operation Greatest efficiency is attained when as many steps as possible in the operation are put into a continuous flow pattern b Pans The type of vessel used to hold the food has a bearing on cooking time and consistency of results 1 Pans with a dull black finish absorb maximum infrared heat Product cooks faster in dull black pans than in shiny silver ones 2 Heavier thicker gauge pans cook more evenly They heat slower but hold their heat longer Lighter thinner gauge pans transfer heat faster but less evenly They also cool faster Product Best results are obtained when product entering the oven is consistent 1 Foodportions entering the oven should all be approximately the same temperature When food portions entering the oven
36. te 1 This ovenis conveyorized and operates continu ously It should be placed so it fits into the flow of the operation 2 Drafts entering the oven chambers can cause inconsistent cooking results Check the area sur rounding the oven and eliminate sources of drafts such as open windows or doors and fans or other appliances that cause air circulation 3 Oven should be positioned so hot air from an other piece of equipment cannot enter oven cooling fan air intake on the contro compartment Serious problems could occur E certified installer must verify that Steps C thru K have been performed correctly SECTION 2 INSTALLATION Unpacking Oven The oven components should be moved as close as possible to final location before being assembled 10 Stacked The oven setting on its bottom requires door openings wider than 26 3 4 679 mm Open carton and remove it from around oven then remove the empty carton from the area Directions for removing the wooden skid are on the following page Short Exit Tray Standoffs Pivoting Heat Curtains Attached to the conveyor belt is a box containing one 1 short exit tray one 1 long exit tray two 2 pivoting heat curtains four 4 adjustable 4 legs four 4 standoffs and two 2 sets of keys See Figure 2 1 Check to make sure you received the correct quantity of parts Long Exit Tray NSF Two Sets Of Keys F
37. tented infrared emitting heat panels heating elements These elements form the top and bottom surfaces of the oven chamber The G 26 has two elements one above and one below the conveyor belt These elements emit infrared longwaves which are absorbed by almost all matter in varying degrees Absorption of these waves by an object causes molecular agitation which causes friction which generates heat In this instance the object is food and the heat generated is used to cook the food Infrared waves penetrate the outer surfaces of the food where they are absorbed by virtually all ingredients plus the container inwhich the foodis placed As a result food cooks from theoutside towardthe center in verytraditional fashion Infrared waves unlike conventional heat sources do not heat the air through which they pass nor do they 2 Heat Zoning Since the top and bottom elements are controlled independently they can be set anywhere intheir range This feature offers much more versatility than many other ovens It enables the operator to raise only the bottom temperature to give the product a crisp hearth baked appearance orto cook a product evenly through a heavy metal pan Or the operator may choose to raise only the top element temperature to give a crisp or broiled top to a product It is recommended that the top and bottom temperatures be Set within 75 24 of each other Refer to Figure 3 3 The elements are very efficient and a tempe
38. time is Correct turn the ON OFF Switch OFFand then ON If belt speed is Still incorrect your local authorized CTX Service Agent panel at rear of control compartment High voltage exists inside compartment which can cause Serious injury or death DISPLAYED ERROR EXPLANATION CORRECTIVE ACTION CODE E 00 Programming selections lost Re enter MenuSelect programs E 01 iti Check axial cooling fan at top of contro box for Temperature inside control en Proper operation and cleanliness if fan is not running closure exceeds 150 F 65 C Oven oven stays in the high ambient mode call your local shuts down and beeps continuously authorized service agent E 02 Check for proper Speed setting speed Setting is Conveyor runs full Speed Oven Correct call your local authorized service agent shuts down and beeps continuously E 04 Clear item that is jamming conveyor If conveyor Conveyor Stopped when speed Setting Still does not operate call your local authorized is between 01 00 minute and 30 00 Service agent E 35 Heating Zone Failure Call your local authorized service agent E 36 Bottom Heating Zone Failure Call your local authorized service agent E 40 40 One or both heating zones greater than 980 F 526 C Oven shuts down and beeps continuously Call your local authorized service agent hie a eg
39. vary in temperature the temperature of those portions coming out of the oven though cooked will also vary 2 Productsize should be the same If product is 1 2 thick one time and 3 4 thick the next cooking results will be different 3 Product loading density also affects results If portion size and pan size are the same two portions Per pan will cook differently than ten portions per pan d Cooking Temperatures Because infrared waves do not heat the air in the oven chamber the temperature settings and readings are surface temperatures of the infrared heat panels themselves For this reason temperature settings will be higher than those for a conventional oven Type of Product Conventional Oven CTX Oven Bakery Products 300 350 F 149 176 C 450 550 F 232 287 C Pizza Casseroles Flat Meats etc 350 450 F 1 76 260 C 600 750 F 31 5 398 C Broiled Fish Steaks 500 550 260 287 C 750 850 F 398 454 C 4 Cooking Trials The purpose of conducting cooking trials is to determine the exact temperature settings and cooking time s needed to produce best results with your specific product s The fastest and easiest way to conduct these trials is to start with settings already established for Product s similar to yours The following table provides average time and temperature Settings for a wide variety of products We recommend they be used as beginning set points for your tests
40. you to actually program your oven by following the examples NOTE This exercise assumes first time start after installation Programming from factory is 200 F 93 C temperature settings and 2 minute cooktimes Turn Oven Deck ON 1 ON the main disconnect switch at the wall box 2 Place the key into the slot in the control board located below the keypad and turn it to the vertical position 3 Press ON OFF rocker switch to ON position Oven will startup in a preset default mode of 200 F 93 C for top and bottom zones and at a 2 minute cook time Control will display You are now ready to Proceed with programming 22 _ LLL LE cL EE SECTION 3 OPERATION Step Press Key Display Reads 1 Select preset 1 thru P key to be Programmed 2 View top temperature setpoint TOP 2009 TEMP Set temperature will only be displayed for 5 seconds 3 Enter new top temperature setpoint 300 Flashing digit will increase one number at a time 0 to 9 and then roll over to 0 Set the digits to your desired top temperature gt 300 F only Pressing the cursor key will move the Cursor left to right to the digit to be changed The digit will start flashing and can then be changed using the A key BOTTOM ne 4 View bottom temperature setpoint 20 05 F 5 Enter new bottom temperature setpoint gt 200 250 F o
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