Chicken Rotisserie

Chicken Rotisserie
Model
LM-8A LM-12A
LM-8M LM-12M
Instruction Manual
_________________________________________________________________
735 Rossiter, St-Jean-sur-Richelieu, Quebec, Canada, J3B 8A4
E-Mail : info@resfab.com Website : www.resfab.com
2007-05
Resfab Equipment Inc.
LM-8 & LM-12
TABLE OF CONTENTS
Page
Limited warranty…………………………………………………
03
Unpacking
04
…………………………………………………
Electrical installation & connection
…………………………
05
Safety rules
………………………………………………...
06
Hygienic rules
……………………………………………..….
07
Cleaning procedures
…………………………………………
08, 09
Cooking …………………………………………………………
10 to 13
Programming & operating instruction (electronic control)
.…
14, 15
Part list …………………………………………………………
16, 17
Parts identification
…………………………………………
18 to 19
Electrical diagrams
…………………………………………
22 to 25
Resfab Equipment Inc.
LM-8 & LM-12
Warranty: Two Year Parts & Labor
All Resfab products are warranted to the original purchaser to be free from defect in
material and workmanship for a period of 2 years from the date of original
installation, providing the equipment has been unaltered, properly installed and
maintained in accordance with Resfab’s installation manuals.
Resfab agrees to repair or replace defective parts due to flaws in material or
workmanship during the warranty period. Labor to repair or replace defective parts
shall be warranted when pre-approved and performed by an authorized Resfab
service agency. Travel over 50 miles, holiday and overtime labor charges are not
covered.
All repairs must be authorized by the factory. Non authorized repairs will not be
reimbursed.
Resfab’s warranty is limited and it does not cover the following; replacement
of light-bulbs and fuses, glass breakage, resetting of pumps or a high-limit
switch, replacement of o-rings and/or gaskets, tightening of loose fittings,
minor adjustments, equipment maintenance or cleaning, non stick coatings,
thermostat capillaries and bulbs, and/or any loss of product or profit resulting
from malfunction.
Any attempt by unauthorized personnel to service the equipment, abusive use,
and/or lack of maintenance may void the warranty (this is completely at Resfab’s
discretion).
3
Resfab Equipment Inc.
LM-8 & LM-12
UNPACKING
UNPACKING
1. Open the rotisserie's box by cutting the steel straps.
2. Remove the box by pulling straight up on the cardboard.
3. Remove the tapes, Styrofoam etc.
4. Visually inspect the chicken rotisserie. If you see something
wrong immediately advise your Resfab distributor (and your
freight carrier if you are responsible for freight).
4
Resfab Equipment Inc.
LM-8 & LM-12
ELECTRICAL INSTALLATION
AND CONNECTION
INSTALLATION
The LM-8 and LM-12 rotisseries are counter top models. 4
adjustable legs have to be screw under the rotisserie in the
threaded holes provided for it. If you bought a Resfab base with
wheels for your rotisserie, follow the mounting instructions
included with the base.
ELECTRICAL
CONNECTION
CAUTION
1. The rotisserie must be connected by a professional
electrician.
2
Verify the electrical parameters on the identification plate of
the rotisserie to be sure that the electrical service is
compatible with the rotisserie.
3
Use a minimum 10 AWG electric cable.
4
It is recommended to use a dedicated electrical circuit for the
rotisserie.
5
Refer to the electrical diagrams at pages 20 to 23 of this
manual.
5
Resfab Equipment Inc.
LM-8 & LM-12
SAFETY RULES
RECOMMENDATION
Before using the rotisserie it is important to read and understand
all the instructions and recommendations of this manual.
SAFETY
1. Always turn the power off and unplug the rotisserie before
cleaning or servicing it.
2. Never turn the rotisserie on if the back panel is not bolted in
place.
3. Stop using the rotisserie at once if it produces irregular
noises and unplug it.
4. At the end of day, before closing your store, make sure that
the rotisserie's switch is off.
5. Certain surfaces of the rotisserie can be very hot. To prevent
any burns, locate the rotisserie in an area inaccessible to the
public.
6
Resfab Equipment Inc.
LM-8 & LM-12
HYGIENIC RULES
RECOMMENDATION
Great care must be taken when handling food products. These
following basic rules must be followed to prevent
contamination.
HYGIENIC RULES
1. Always wear a hair net where food is going to be handled.
2. Before manipulating food, always wash your hands with
soap and water.
3. Never touch food that has been cooked after you handled
uncooked food. Always wash your hands before handling
cooked food.
4. Be sure to use a clean and disinfected sink to clean and rinse
food.
5. Always keep food at a minimum temperature of 40° F. (4.4°
C).
6. The food that has been cooked must be kept at a minimum
temperature of 150° F. (65.5° C). 150° F being the food
temperature and not the temperature inside the rotisserie or
the warmer display.
7
Resfab Equipment Inc.
LM-8 & LM-12
CLEANING PROCEDURE
RECOMMENDATION
Your rotisserie must be systematically cleaned after each day.
•
Stainless steel: Use an oven or grill cleaner with
commercial strength.
•
Glass: Use dish soap and water.
PROCEDURE
* Turn the power off and unplug the rotisserie.
1. Remove all the glasses and clean them well with soap and
water.
2. Remove the spits, soak them in the sink and clean them well.
3. Unscrew the 4 nuts (# 25) retaining the front panel (# 6),
soak them in the sink and clean them well.
4. Pull away the front panel (# 6), soak it in the sink and clean
it well.
5. Unscrew the nuts of the fan blades and remove the fan
blades. Clean both the nuts and the fan blades. Important:
The LM-8 top fan blade has a counter clock wise rotation
(the middle one for the LM-12). To unscrew the nut, turn
it clock wise and the other way to screw it. The other 2 fan
blades have a clock wise rotation. To unscrew those nuts
turn them counter clock wise.
6. Remove the dip tray (# 22) and empty the grease. Soak it in
the sink and clean it well.
7. Clean the inside of the door (The door can be easily
removed by lifting it). By removing it, it can be brought to
the sink.
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Resfab Equipment Inc.
LM-8 & LM-12
CLEANING PROCEDURE (continued)
PROCEDURE
(continued)
8. Clean well the grill (# 24).
9. Clean well the glass slides (# 13, 14, 15, 16).
10. Clean well the intermediate panel (# 5).
11. Clean well the rotation shafts (# 18).
12. With a damped cloth, clean the exterior of the rotisserie. If
there is some grease use some soap.
13. When all the parts are well cleaned with soap and/or
detergent and dried out, spray them with a germicide and dry
them with a clean dry cloth.
■ Make sure that when you screw the nuts of the fans not
to tighten them to much and verify the fans are turning
freely before replacing the back panel.
14. Re-assemble the rotisserie.
GLASSES
The LM-8 and LM-12 have a sliding glass system. Those glasses are made of high
quality tempered glass.
When cleaning the rotisserie, handle the glasses with care.
WARNING
If you notice that a glass is cracked or chipped, change immediately the glass ! The
glass will soon be completely broken.
9
Resfab Equipment Inc.
LM-8 & LM-12
COOKING
INFORMATION
Your chicken rotisserie LM-8 or LM-12 can cook respectively
up to 8 or 12 chickens of 3 1/2 pounds at a time. The cooking
time depends on the quantity of chicken that is cooked at a time,
the weight of each chicken, the interior temperature of the
chicken and some other factors as the amount of water and
grease contained in the chicken. Experience will be your guide
and in a short time you will become a "Roast Master ". 8 or 12
chickens of 3 pounds each should take approximately 75
minutes to cook.
STEPS
LM-8A and LM-12A
1. Place chicken on spits (2 chicken per spit). When the
chickens are placed on the spits, be sure that the front of the
chicken comes in first and the breast is on the flat side of the
"V" of the spit. The spit should be going out between the
attached legs and the back of the chicken. Once the chicken
is inside the rotisserie, facing the rotisserie, you should see
the chicken legs.
2. Program the temperature control by selecting at first the
cooking temperature, at second the holding temperature
when cooking is finished and finally the cooking time. A
cooking temperature of 500° F is recommended.
3. Pre-heat the rotisserie by starting the motor and the heating
elements. When the interior temperature of the rotisserie has
reached the cooking temperature you programmed, letters
"HLD" on the control will cease to flash and you'll hear an
alarm (it takes 8 to 10 minutes to reach an interior
temperature of 500° F).
4. When the interior temperature of the rotisserie is reached,
install the chicken inside by sliding the spits on the rotating
shafts. The spits have a bayonet lock-up system.
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Resfab Equipment Inc.
LM-8 & LM-12
COOKING (continued)
STEPS (continued)
LM-8A and LM-12A
5. Close the door and press on the "start" button. The control
will start its count down according to the cooking time
chosen.
6. When the pre-set cooking time is completed, an alarm will
sound and the letters "HLD" will appear on the control. The
rotisserie is now on holding mode. It will keep the chicken
at the pre-set temperature you chose. (See Hygienic rules
#6).
7. With an asepticized meat thermometer you can verify the
temperature of the chicken. A chicken is cooked when it has
reach 185° F.
8. The chicken, once it's cooked, can be kept in the rotisserie
on hold mode "HLD" or it can be transfer to a warm display
if you need to cook immediately some more chicken. (If
you need a warmer display, we invite you to contact your
Resfab distributor. Resfab also manufacture high quality
warmers which will be in harmony with your rotisserie).
9. If you keep chickens in the rotisserie, the hold temperature
recommended is 160º F.
11
Resfab Equipment Inc.
LM-8 & LM-12
COOKING (continued)
STEPS
LM-8M and LM-12M
1. Place chicken on spits (2 chickens per spit). When the
chickens are placed on the spits, be sure that the front of the
chicken comes in first and the breast is on the flat side of the
"V" of the spit. The spit should be going out between the
attached legs and the back of the chicken. Once the chicken
is inside the rotisserie, facing the rotisserie, you should see
the chicken legs.
2. Pre-heat the rotisserie by activating the motor and by setting
the thermostat at the cooking temperature desired. 500º F is
the recommended cooking temperature.
3. When the cooking temperature is reach, the red indicator
light will lit off. This light turns on when the electric
elements are heating. During the cooking cycle, this light
will lit on and lit off very often (calculate from 8 to 10
minutes for the inside temperature reaches 500º F).
4. When the interior temperature of the rotisserie is reached,
install the chicken inside by sliding the spits on the rotating
shafts. The spits have a bayonet lock-up system.
5. Close the door and with the help of a timer, set the desired
cooking time.
6. When the cooking time is expired, verify with a disinfected
thermometer. A chicken is cooked at 185º F.
7. Chicken, when cooked, can be kept in the rotisserie or be
transferred in a warmer display in order to start cooking
immediately some more chicken. (If you need a warmer
display, we invite you to contact your Resfab distributor.
Resfab also manufacture high quality warmers which will be
in harmony with your rotisserie).
8. If you keep the chickens in the rotisserie, the recommended
hold temperature is of 160º F.
12
Resfab Equipment Inc.
LM-8 & LM-12
COOKING WITH
MULTIPLE LOADING
If desire, you can start by cooking a few chicken and add some at regular interval
to enable you to get a regular production.
CAUTION
When you use the multiple loading method, always use the higher spits for the first load.
NEVER place uncooked meat on top of cooked or partially cooked meat. Juice from the
uncooked meat can contaminate the uncooked or partially cooked meat.
13
Resfab Equipment Inc.
LM-8 & LM-12
PROGRAMMING AND
OPERATING INSTRUCTIONS
ELECTRONIC CONTROL
(LM-8A and LM-12A)
INFORMATION
Your Resfab rotisserie LM-8A or LM-12A includes a time and
temperature control. The control is easy to use. Read carefully
the programming and operating instructions.
PROGRAMMING
1- To start the programming sequence, press SET to display
"SPC" (Cook temperature set point), and again to display
"SPC" value. To program an increase or decrease in the
cook temperature set point, press the appropriate ADJUST
arrow.
2- Press SET button until unit displays "SPH" (Hold
temperature set point), and again to display "SPH" value.
Adjust to desired hold temperature set point.
3- Press SET button until unit displays "t 1" (time value
controller will operate at Cook set point) and again to
display "t 1" value. Adjust to desired time value.
4- To complete the programming sequence, press the SET
button until the screen goes blank. After five seconds, the
unit will automatically display "HLD" (Hold) and begin
controlling to Hold temperature set point.
5- If the programming sequence is interrupted for more than 15
seconds or not completed to the blank screen stage, the unit
will automatically revert to the time value mode. WITHOUT
acknowledging any new values (tamper resistant feature).
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Resfab Equipment Inc.
LM-8 & LM-12
PROGRAMMING AND
OPERATING INSTRUCTION (continued)
ELECTRONIC CONTROL
OPERATING
1- Program time and temperature control values as described in
Programming instructions.
2- Press START to begin preheat cycle. Display will flash
"HLD" until temperature reaches Cook set point. Five
second audible alarm will sound and programmed timer
value will be displayed.
3- Press START button again to begin Cook timing cycle.
Temperature will be maintained at Cook temperature set
point (SPC) while timer is counting down.
4- At time-out, "HLD" will be displayed and audible alarm will
sound for five seconds. Controller will automatically switch
to Hold set point (SPH) and begin Hold duration timing
sequence.
5- To view length of time controller has been in Hold mode,
press "V" arrow. Display reverts to "HLD" once arrow is
released.
6- To view temperature while in Cook or Hold mode, press
"^ " arrow. Temperature will be displayed until arrow is
released.
7- Press START button again to repeat sequence.
8- Unit can be reset to Hold mode at any time during timing
cycle by pressing and holding the SET button for three
seconds.
15
Resfab Equipment Inc.
LM-8 & LM-12
PART LIST
See pages 16 to 19 for identification.
No.
Part No.
Description
1
1
2
2
3
4
4
5
5
6
6
7
8
9
9
10
10
11
12
13
14
15
16
17
17
18
19
20
21
21
22
23
24
25
26
26
27
27
28
29
11003
11049
11004
11041
11005
11006
11042
11007
11043
11008
11044
11010
11011
11012
11046
11013
11047
11014
11015
11016L
11016R
11017L
11017R
11018
11048
11019
11020
11022
11023
11050
11024
11027
11029
19030
31101
31123
31102
31121
31104
39001
Front plate model A
Front plate model M
Master panel model LM-12
Master panel model LM-8
Upper plate
Insulating panel LM-12
Insulating panel LM-8
Intermediate panel LM-12
Intermediate panel LM-8
Front panel LM-12
Front panel LM-8
Bottom slide - door
Upper slide - door
Back slide – door LM-12
Back slide – door LM-8
Front slide – door LM-12
Front slide – door LM-8
Motor bracket
Catch holder
Upper window slide - Left
Upper window slide - Right
Bottom window slide - Left
Bottom window slide - Right
Back panel LM-12
Back panel LM-8
Rotation shaft
V spit
Heating element spacer
Bottom plate Model A
Bottom plate Model M
Dip tray
Knob
Grill
Front panel nut
Door tempered glass LM-12
Door tempered glass LM-8
Side tempered glass LM-12A
Side tempered glass LM-8
Top tempered glass
Insulation LM-12
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Resfab Equipment Inc.
LM-8 & LM-12
PART LIST (continued)
See pages 16 to 19 for identification
No.
Part No.
Description
29
30
30
30
30
31
31
32
32
33
33
34
35
36
37
37
38
38
39
40
41
41
42
43
44
45
46
47
48
49
50
51
52
52
39002
51108
51109
59111
59112
59201
59202
59301
59303
59302
59304
59351
59371
59372
59401
59402
59431
59432
59451
59481
59901
59902
59911
79001
79101
79102
79151
79351
79901
99701
99881
59903
59453
59454
Insulation LM-8
Heating element 1900 Watt - 208 Volt
Heating element 1900 Watt - 240 Volt
Heating element 2150 Watt – 208 Volt
Heating element 2150 Watt - 240 Volt
Gear motor 120 Volt - 60 Hz. - 2 RPM
Gear motor 220 Volt - 50 Hz. - 2 RPM
Motor fan clock wise 120 Volt - 60 Hz
Motor fan clock wise 220 Volt - 50 Hz
Motor fan counter clock wise 120 Volt - 60 Hz
Motor fan counter clock wise 220 Volt - 50 Hz
Fan blade
Nut for fan clock wise
Nut for fan counter clock wise
Contactor 220 - 120 Volt - 30 Amp.
Contactor 220 - 220 Volt - 30 Amp.
Transformer 120 - 24 Volt AC
Transformer 220 - 24 Volt AC
Switch on/off 120-240 Volt
Fuse holder
Electronic control 24 Volt - 60 Hz - º F
Electronic control 24 Volt - 50 Hz - º C
Heat sensor
Bearing
Shaft sprocket
Master sprocket
Chain
Door catch
Leg
Terminal block
Fuse
Mechanical thermostat
Indicator light 120 Volt
Indicator light 240 Volt
17
18
9
23
7
10
26
8
39
18
1
19
MECHANIC CONTROLE
52
47
36
15
30
5
27
47
51
6
12
39
35
13
34
4
1
20
ELECTRONIC CONTROLE
41
25
28
2
22
29
3
24
14
48
21
16
17
LM-8A & LM-8M
LM-8A & LM-8M
45
31
11
44
43
46
33
37
38
32
42
49
50
40
19
20
9
23
7
10
26
8
39
18
1
19
MECHANIC CONTROLE
52
47
36
15
30
5
27
47
51
6
12
39
35
13
34
4
1
20
ELECTRONIC CONTROLE
41
25
28
2
22
29
3
24
14
48
21
16
17
LM-12A & LM-12M
LM-12A & LM-12M
45
31
11
43
44
33
46
32
37
38
49
42
50
40
21
ELECTRIC DIAGRAM
LM8-A 120/208/240V 60Hz
22
ELECTRIC DIAGRAM
LM8-M 120/208/240V 60Hz
23
ELECTRIC DIAGRAM
LM12-A 120/208/240V, 60Hz
24
ELECTRIC DIAGRAM
LM12-M 120/208/240V, 60Hz
25
Resfab Equipment Inc.
LM-8 & LM-12
NOTES
26
Resfab Equipment Inc.
LM-8 & LM-12
NOTES
27