BXA1G

Overview

The Baxter BXA1G is a gas-fired, single-rack rotating oven for commercial bakery and foodservice production. Its heavy-duty rack lift provides soft-start rotation and includes a rack-jam warning system. The oven holds one oven rack and has programmable digital controls for staged baking, scheduled operation and automatic venting.

The oven is built with stainless steel construction and a heat exchanger described by Baxter as having weldless construction. Its in-shot burner system is rated at 180,000 BTU/hr. A patented, self-contained spherical cast steam system supplies steam during baking. The oven body is factory assembled and shipped whole; a field-assembled option is also listed.

Key Features

• Rotating rack: Heavy-duty rack lift with soft-start rotation and a rack-jam warning system.
• Programmable control: Four-stage baking, auto on/off control, auto vent and 99 programmable menus.
• Idle mode: Energy-saving idle mode is included among the standard features.
• Steam system: Patented self-contained spherical cast steam system. The short specification states that it converts 0.5 gallons of water into steam within 20 seconds at a temperature of 400°F or better.
• Burner and heat exchanger: 180,000 BTU/hr in-shot burner system. The short specification describes a heat exchanger with 18 independent, high-temperature, corrosion-resistant stainless steel tubes and states that the in-shot burners have no moving parts.
• Door and floor access: The bake-chamber door is field reversible. A flush floor and patented adjustable construction provide access without a ramp.
• Installation features: Built-in rollers and levelers support installation and leveling. The oven has a single-point vent connection and a fully welded standard hood for Type II installation.
• Optional features: Available options listed in the specification include a fully welded UL-listed Type I hood with grease filters, manual backup control, field-assembled oven body, floor extender kit, Kosher package and prison safety package.

Specifications

• Model: Baxter BXA1G.
• Equipment type: Gas rotating single-rack oven.
• Rack capacity: One single oven rack.
• Construction: Stainless steel; heat exchanger with weldless construction.
• Burner input: 180,000 BTU/hr (51.3 kJ/s).
• Natural gas: Standard; 180,000 BTU/hr at 5–14 in. w.c. (1.25–3.5 kPa).
• Propane: Optional; 180,000 BTU/hr at 12–14 in. w.c. (3.0–3.5 kPa).
• Gas connection: 3/4 in. NPT.
• Elevation note: Input rates are reduced when installed above 3,000 ft (915 m); the specification directs users to consult the factory for elevation correction.
• Electrical supplies: Two supplies are required. The specification lists 120/60/1, 15 amp dedicated circuit, 20 amp maximum; 220/60/1, 6.8 amps; 208–230/60/3, 4.4–4.2 amps; and 460/60/3, 2.1 amps.
• Water connection: 1/2 in. NPT; cold water at a minimum of 30 psi (207 kPa) and 3.0 GPM (0.19 litres/sec).
• Drain: Choose either the front or rear drain and plug the unused connection. Front drain: 1/2 in. NPTM. Rear drain: 1/2 in. NPTF. Route the drain to an air-gap drain.
• Hood vent connection: 8 in. diameter connection collar. Customer-supplied duct and ventilator fan are required according to local code.
• Standard Type II hood airflow: Minimum 600 cfm (17.0 m³/min), with 0.4 in. w.c. (100 Pa) static pressure drop through the hood.
• Optional Type I hood airflow: Minimum 690 cfm (19.5 m³/min), with 0.6 in. w.c. (150 Pa) static pressure drop through the hood.
• Fan output: Oven-provided relay rated for a maximum of 6.0 amp, 1/3 H.P. at 120V. An airflow proving switch is factory installed and integrated with burner operation.
• Dimensions: The short specification gives a maximum footprint of 55.0 in. W × 51.0 in. D × 104.0 in. H. Highest point: 104.0 in. (264.2 cm). The drawing also labels 99.5 in. (252.7 cm), 75.5 in. (191.8 cm), 55.0 in. (139.7 cm), 51.0 in. (129.5 cm), 30.5 in. (77.5 cm), 27.5 in. (69.9 cm), 23.0 in. (58.4 cm), 14.0 in. (35.6 cm), 7.0 in. (17.8 cm), 6.0 in. (15.2 cm), 5.5 in. (14.0 cm) and 2.0 in. (5.1 cm) at the locations shown in the manufacturer’s drawing.
• Minimum ceiling height: 10 ft (3 m).
• Shipping weight: Assembled, 2,775 lb (1,259 kg); knock-down, 2,995 lb (1,359 kg).
• Freight class: 70.
• Listed approvals in the specification: UL for safety, sanitation and gas in the U.S. and Canada; UL 710 for the optional Type I hood; Commonwealth of Massachusetts C3-0606-363; City of Los Angeles M-910049; and City of New York MEA 208-04-E.

Installation & Requirements

Floor, placement and clearances

The specification calls for a level floor within 1/8 in. per foot for proper installation. Slope must not exceed 3/4 in. in all directions under the unit. Floor anchors require a minimum 1 in. thick solid floor substrate. The oven is to be mounted on non-combustible floor construction and surface finish, with no combustible material against the underside, or on non-combustible slabs or arches with no combustible material underneath. That construction must extend at least 12 in. (30 cm) beyond the equipment on all sides. The listed minimum ceiling height is 10 ft (3 m). Minimum clearances to combustible construction are 0 in. at the sides and back and 18 in. at the top. The specification warns not to route utilities in or under the non-combustible floor beneath the oven.

Utilities and ventilation

Plan for the specified gas, electrical, cold-water and drain connections. The oven requires two electrical supplies, with the voltage, phase and current configurations listed above. Select either the front or rear drain, plug the unused connection and route the active drain to an air-gap drain. The hood has an 8 in. diameter vent collar. A ventilator fan and duct are customer supplied, and the installation must follow local code. The specification advises consulting local authorities to determine whether Type I grease ventilation or Type II vapor ventilation is required. It describes the hood connection as suitable for Type B vent connection except when baking products are grease laden.

The purchaser is responsible for packing-material disposal, labour to unload the oven, installation mechanics and local service connections for electricity, vents, gas, water and drain. The specification states that a factory technician or factory-authorized installation technician must supervise and approve installation, that services must comply with applicable codes, and that start-up must be performed by an authorized service company to validate the warranty.

Operation

The digital control provides four-stage baking, 99 programmable menus, auto on/off control and auto vent. The manual includes sections covering the auto on/off timer and clock, basic operation, cooling the oven, operational hints, optional backup-control operation, the safety alarm, food-service steam mode, Kosher operation mode for ovens equipped with the Kosher package, programming, customized operation, shutdown and restart.

The operation instructions warn that the oven and its parts are hot and call for hot pads or protective mitts when loading or unloading. The restart instructions state that before restarting a gas oven, both the power switch and gas burner valve must be off for a minimum of five minutes. The listed restart steps are to press the POWER ON OFF button to turn on the oven, then use the UP or DOWN arrows beside the SET TEMP window to enter the desired temperature. The shutdown excerpt directs the operator to remove any remaining product.

Cleaning & Maintenance

The manual’s cleaning warning instructs operators to disconnect electrical power and follow lockout/tagout procedures. It cautions that there may be multiple circuits and says to ensure all circuits are disconnected. The preventive-maintenance warning gives the same electrical isolation and lockout/tagout precautions. The available maintenance note clarifies that the preventive-maintenance procedure does not discuss component repair or replacement; after completing that procedure, contact a qualified servicer for repairs that are needed. The available source does not provide a maintenance interval or detailed cleaning steps.

Troubleshooting

The operation manual contains troubleshooting topics for gas burners that will not light, alarms and display messages, and other troubleshooting topics. The provided manual text lists these subjects but does not include their diagnostic steps or remedies. For service work, the manual warns that certain procedures involve electrical tests or measurements while power is applied. It calls for extreme caution; if test points are not easily accessible, disconnect power, follow lockout/tagout procedures, attach test equipment and reapply power to test.

Applications

The BXA1G’s rotating single-rack format, staged baking controls and steam system suit commercial bakery and foodservice kitchens producing rack-loaded batches of baked goods or other oven products. Its programmable menus and automatic operating features can support kitchens that use repeatable bake programs. Confirm rack compatibility, the required ventilation type and all site utilities against the actual installation before specifying the oven.