LM 8-12 MANUAL ENGLISH 2007-05 - 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

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 : [email protected] 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


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


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


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


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


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


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.

8


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


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.

10


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


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


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


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).

14


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


PART LIST

See pages 16 to 19 for identification.

No. Part No. Description 1 11003 Front plate model A 1 11049 Front plate model M 2 11004 Master panel model LM-12 2 11041 Master panel model LM-8 3 11005 Upper plate 4 11006 Insulating panel LM-12 4 11042 Insulating panel LM-8 5 11007 Intermediate panel LM-12 5 11043 Intermediate panel LM-8 6 11008 Front panel LM-12 6 11044 Front panel LM-8 7 11010 Bottom slide - door 8 11011 Upper slide - door 9 11012 Back slide – door LM-12 9 11046 Back slide – door LM-8 10 11013 Front slide – door LM-12 10 11047 Front slide – door LM-8 11 11014 Motor bracket 12 11015 Catch holder 13 11016L Upper window slide - Left 14 11016R Upper window slide - Right 15 11017L Bottom window slide - Left 16 11017R Bottom window slide - Right 17 11018 Back panel LM-12 17 11048 Back panel LM-8 18 11019 Rotation shaft 19 11020 V spit 20 11022 Heating element spacer 21 11023 Bottom plate Model A 21 11050 Bottom plate Model M 22 11024 Dip tray 23 11027 Knob 24 11029 Grill 25 19030 Front panel nut 26 31101 Door tempered glass LM-12 26 31123 Door tempered glass LM-8 27 31102 Side tempered glass LM-12A 27 31121 Side tempered glass LM-8 28 31104 Top tempered glass 29 39001 Insulation LM-12

16


PART LIST (continued)

See pages 16 to 19 for identification

No. Part No. Description 29 39002 Insulation LM-8 30 51108 Heating element 1900 Watt - 208 Volt 30 51109 Heating element 1900 Watt - 240 Volt 30 59111 Heating element 2150 Watt – 208 Volt 30 59112 Heating element 2150 Watt - 240 Volt 31 59201 Gear motor 120 Volt - 60 Hz. - 2 RPM 31 59202 Gear motor 220 Volt - 50 Hz. - 2 RPM 32 59301 Motor fan clock wise 120 Volt - 60 Hz 32 59303 Motor fan clock wise 220 Volt - 50 Hz 33 59302 Motor fan counter clock wise 120 Volt - 60 Hz 33 59304 Motor fan counter clock wise 220 Volt - 50 Hz 34 59351 Fan blade 35 59371 Nut for fan clock wise 36 59372 Nut for fan counter clock wise 37 59401 Contactor 220 - 120 Volt - 30 Amp. 37 59402 Contactor 220 - 220 Volt - 30 Amp. 38 59431 Transformer 120 - 24 Volt AC 38 59432 Transformer 220 - 24 Volt AC 39 59451 Switch on/off 120-240 Volt 40 59481 Fuse holder 41 59901 Electronic control 24 Volt - 60 Hz - º F 41 59902 Electronic control 24 Volt - 50 Hz - º C 42 59911 Heat sensor 43 79001 Bearing 44 79101 Shaft sprocket 45 79102 Master sprocket 46 79151 Chain 47 79351 Door catch 48 79901 Leg 49 99701 Terminal block 50 99881 Fuse 51 59903 Mechanical thermostat 52 59453 Indicator light 120 Volt 52 59454 Indicator light 240 Volt

17

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3913

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10 7268

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18305 15 36

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1228

122

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2034

29

2116

LM-8A & LM-8M4

32

1417

18

38

46

50

42

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40

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37

33

32

3145 11

43

LM-8A & LM-8M

19

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36 18155 30

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1228

LM-12A & LM-12M

122

24

2034

29

482116

43

214

17

20

50

42

44

46

38

40

33

32

37

49

LM-12A & LM-12M

3145

43

11

21

ELECTRIC DIAGRAMLM8-A 120/208/240V 60Hz

22

ELECTRIC DIAGRAMLM8-M 120/208/240V 60Hz

23

LM12-A 120/208/240V, 60HzELECTRIC DIAGRAM

24

LM12-M 120/208/240V, 60HzELECTRIC DIAGRAM

25


NOTES

26


NOTES

27

Documents

LM 8-12 MANUAL ENGLISH 2007-05 - 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