OV310

Overview

The Baxter OV310 is a mini rotating rack oven for commercial baking. A mechanism in the oven ceiling rotates the interior rack during baking, and the oven’s self-contained steam system supports baking applications that call for steam. Its stainless steel construction and 48.0-inch-wide by 38.1-inch-deep footprint provide rack-oven functionality in a compact format. The unit is shipped assembled, but still requires levelling and connection to site utilities.

The OV310 series includes electric and gas models. The electrical details in this listing are for the OV310E; confirm the exact model and required supply against the oven data plate. Baxter documentation describes more than one electrical configuration, so the electrical service must match the individual unit.

Key Features

• Rotating interior rack: The rack turns during baking and can be removed for cleaning and routine maintenance.
• Rack choices: Rack configurations in the operation manual accommodate 6, 8, 10 or 12 standard 18 × 26-inch pans. Slide spacing varies by rack configuration.
• Steam system: A self-contained patented steam system is included.
• Digital controls: The OV310E specification lists pre-programmed controls, including recipes for Dunkin’ products.
• Viewing and access: Independent doors have double-pane viewing windows. The electric product sheet describes an arched viewing window, heavy-duty hinges, vertical handles, a positive door latch and a silicone gasket.
• Cleaning access: The interior rack is removable, and the rack bottom can be removed for spot cleaning of the bake-chamber floor.
• Construction and delivery: Stainless steel construction; shipped assembled.

Specifications

• Product: Baxter OV310 Series mini rotating rack oven.
• Electric model: OV310E; the operation manual identifies model OV310E as ML-132516.
• Footprint: 48.0 inches wide by 38.1 inches deep.
• Height: 47.9 inches, as listed in the product search specification.
• Shipping weight: 700 lb (318 kg) for the OV310E specification.
• Rack swing diameter: 30.5 inches in the OV310E specification.
• Pan size: Standard 18 × 26-inch pans.
• Rack capacities: 6 pans at 5.31-inch slide spacing; 8 pans at 4-inch spacing; 10 pans at 3.2-inch spacing; or 12 pans at 2.8-inch spacing. The product sheet describes a 6-pan, end-load rack; the operation manual documents the additional rack configurations.
• Rack loading: Rack options are available in end-load designs; the 6- and 8-pan options can also be ordered side-load.
• Electric heating: 18.0 kW rated input in the operation manual.
• Heating-circuit options in the OV310E specification: 208 V, 60 Hz, 3 phase, 50 A, 18.0 kW; or 220–240 V, 60 Hz, 3 phase, 39.5–43 A, 15.1–18.0 kW.
• Electrical supplies: Two supplies are specified: the heating circuit and a dedicated 120 V, 60 Hz, single-phase control circuit, maximum 15 A. The specification lists a 6-foot heating cord with NEMA 15-50P plug and an 8-foot control cord with NEMA 5-15P plug. The control is listed at 4.4 A; the ventilator connection point is maximum 5.0 A.
• Additional voltage information: The operation manual’s heating-circuit table also lists 240 V, 43 A and 480 V, 22 A configurations. Check the oven data plate to confirm the supply required for the specific unit.
• Water connection: 1/2-inch pipe connection; cold water at 30–75 psi, minimum 1.2 GPM. The OV310E specification lists a 6-foot flexible line and 1/2-inch NPT male fitting supplied with the oven.
• Water quality guidance: Recommended hardness 2–4 grains per gallon; recommended pH 7.0–8.0; acceptable chloride concentration 0–30 ppm.
• Drain: 1/2-inch NPT fitting. The specification lists a supplied 6-foot flexible line and requires routing to an air-gap drain.
• Venting: The OV310E may need installation beneath a Type I or Type II exhaust hood; consult local code.
• Optional base: STAND-12PAN, a 27-inch-high stand base, ordered separately.

Installation & Requirements

Have qualified personnel install and connect the oven. Baxter’s manuals state that start-up must be performed by an authorized service representative to validate the warranty. The purchaser is responsible for proper installation and utility connections. Install the oven on a level floor or on a stand, proofer cabinet or noncombustible surface, as specified in the manuals. The oven must be level; the installation manual describes a floor tolerance of 1/8 inch per foot, up to 3/4 inch in all directions.

Clearance and access

• The operation manual lists 0-inch minimum clearance to combustible surfaces at the back and sides, and 18 inches at the top.
• Allow at least 24 inches on the right side for service access.
• A vent guard is required if the right side is within 30 inches of a radiant heat or grease-vapour source.
• A 1- to 4-inch rear clearance is recommended for the plumbing drain connection.
• The installation instructions state that the top of the oven must be above 6 feet from the floor and that adequate overhead service access is required.
• The oven can pass through a standard 36-inch doorway after removing the doors, front trim and control panel. The operation manual also instructs installers to remove these components before moving the oven through the doorway.

Electrical and plumbing connections

The OV310E requires a heating-circuit supply and a separate dedicated 120 V control circuit. Electrical configurations vary across Baxter documentation; confirm the unit’s data plate and have the electrical service matched to that configuration. Water supply must provide cold water at the specified pressure and flow. The installation manual recommends backflow protection as required by applicable codes. Route the drain to an air-gap drain. If installed on a proofer cabinet, the manual recommends separate drain lines; if drains are interconnected, provide a vent opening above the oven drain connection and enough drop to prevent the oven drain from flooding the proofer.

Ventilation

The electric product specification says the oven may need to be installed under a Type I or Type II exhaust hood; consult local code for the installation. The manual also says not to obstruct combustion or ventilation air openings and to provide adequate room air. Ventilation requirements depend on the installation and applicable codes.

Operation

During baking, the ceiling mechanism rotates the interior rack. The manual states that when the loading doors are opened, the rack rotates and stops in the loading position; this is also the position used to remove or reinstall the rack. Follow the oven’s operating instructions for the control panel and baking settings.

To cool the oven more quickly, the operation manual instructs operators to turn off the controller, open both doors and press the VENT button. The circulation blower runs without heat until a door is closed. The manual cautions that the oven and its components can be hot during use and service.

Cleaning & Maintenance

Disconnect electrical power and follow lockout/tagout procedures before cleaning or maintenance. Allow the oven to cool. The manual gives these cleaning instructions:

• Clean the exterior daily with a clean, damp cloth.
• Clean the rack like a cooking utensil using warm, soapy water and a brush; rinse and dry it. The rack can be removed for cleaning.
• Wash the stainless steel interior with a clean cloth and warm, soapy water; rinse with clear water and dry.
• Gently scrape heavy buildup from the door glass. When the oven is cool, remove residue with glass cleaner.
• Use care around probes, sensors and the rotating mechanism.
• Do not use abrasive or gritty cleaners, bleach, harsh or chlorinated chemicals, oven cleaners, steel wool or stainless steel cleaners on stainless steel surfaces.
• Never spray the oven with water or steam.

The manual lists weekly interior and window cleaning, in addition to daily exterior cleaning, and calls for preventive maintenance on a regular schedule. It warns that maintenance needs depend on usage and environmental factors. Keep the area around the oven clear of combustibles and avoid obstructing airflow.

Troubleshooting

The manual identifies the door switch as a service consideration if the rack does not rotate. It also describes rack stopping-position adjustment when the rack does not stop square with the loading doors. These are service procedures, not a substitute for qualified diagnosis. The manual directs owners to contact an authorized Bakery Systems service agency for repairs or service needs. Disconnect power and follow lockout/tagout procedures before inspection or service; some service tests involve live electrical circuits and require extreme caution.

Applications

The OV310E product sheet lists bagels, croissants, sweet buns and rolls, cookies, and a variety of muffins as uses. Its rotating rack and selectable pan configurations also suit commercial bakery production where operators need to bake multiple sheet pans in one oven. Confirm the selected rack configuration and utility requirements for the specific OV310 unit before purchase and installation.