OV500E1

Overview

The Baxter OV500E1 Rotating Single Rack Oven – Electric is a commercial rack oven that holds one single rack. The rotating rack and four-stage bake settings make it a fit for bakeries, production kitchens and other operations baking batches of products on a rack. Digital controls provide 99 programmable menus, while automatic on/off, cool-down and idle functions offer options for managing oven operation.

The oven has stainless steel construction, a curved front, an integral hood and a flush floor. Its powered rack lift includes soft-start rotation and a rack-jam warning system. The viewing door has three panes and can be field-reversed for left- or right-hand hinging.

Key Features

• Single-rack capacity: Holds one single oven rack.
• Programmable controls: Digital control panel with 99 programmable menus and four-stage baking.
• Operating modes: Automatic on/off, cool-down and customizable energy-saving idle mode.
• Powered rack lift: Heavy-duty lift with soft-start rotation and a rack-jam warning system. The manual describes a clutch rotating system that stops the rack if it jams without damaging the rotation system.
• Self-contained steam system: The product spec sheet describes a spherical cast steam system that converts 1 gallon of water into steam within 20 seconds at 400°F or better.
• Viewing door: Three-pane viewing window, field-reversible door and an air gap that helps reduce exterior door temperature. The exterior pane is hinged to allow cleaning access to both sides of the window.
• Chamber visibility: Halogen lighting in the bake chamber.
• Construction and access: Stainless steel construction, patented flush floor with no ramp required, and built-in rollers and levelers.
• Hood and vent connection: Integral hood with plenum and single-point vent connection. The spec sheet describes it for Type II installations; a UL 710-listed Type I hood with grease filters is an option.

Specifications

• Manufacturer: Baxter
• Model: OV500E1
• Equipment type: Rotating single rack oven, electric
• Rack capacity: One single rack
• Overall footprint: 55 in. W x 51 in. D x 104.5 in. H, as stated on the Baxter product spec sheet
• Highest point: 104 in.
• Rack swing diameter: 34.5 in.
• Shipping weight: 2,985 lb
• Heating circuit option: 208 V/60 Hz/3 phase, 99.4 A, 34.2 kW
• Other heating circuit options shown on the Baxter spec sheet: 208–240 V/60 Hz/3 phase, 75.4–86.2 A, 25.7–34.2 kW; or 440–480 V/60 Hz/3 phase, 40.2–43.0 A, 28.7–34.2 kW
• Control circuit: 120 V/60 Hz/1 phase, dedicated 15 A circuit; 20 A maximum
• Electrical supplies: Two supplies are required: one for the heating circuit and one for the control circuit
• Water connection: 1/2 in. NPT; cold water, 30 psi minimum and 2.0 GPM flow rate
• Maximum water use: 4.0 GPH
• Recommended water hardness: 2–4 grains per gallon
• Recommended water pH: 7.0–8.0
• Acceptable chloride concentration: 0–30 ppm
• Drain connections: Front or rear, 1/2 in. NPTM at 6 in. above finished floor; route the selected drain to an air gap and plug the unused connection
• Hood vent collar: 8 in. diameter
• Ventilation: Minimum 690 CFM with a -0.6 in. w.c. static pressure drop through the hood; customer supplies duct and ventilator fan in accordance with local code
• Fan relay output: Maximum 10.0 A, 1/2 HP at 120 V
• Certifications and listings stated in the product spec: UL for oven safety, sanitation and gas for the U.S. and Canada; UL 710 for the Type I hood option with grease filters

Installation & Requirements

Installation involves electrical, water, drain and ventilation connections. The Baxter spec sheet calls for two electrical supplies: a heating circuit selected from the listed voltage options and a separate 120 V/60 Hz/1 phase control circuit on a dedicated 15 A circuit, with 20 A maximum. Confirm the required configuration and site connections with a qualified installer before ordering or installation.

Provide a 1/2 in. NPT cold-water connection at 30 psi minimum and 2.0 GPM flow. The spec sheet recommends water hardness of 2–4 grains per gallon and pH of 7.0–8.0; chloride concentration should be within 0–30 ppm. The installation manual also calls for an in-line filter, shutoff valve and line strainer. Maximum water use is 4.0 gallons per hour.

Choose either the front or rear 1/2 in. NPTM drain connection, located 6 in. above finished floor. Route the selected connection to an air-gap drain and plug the connection not in use. The manual says not to slope the drain upwards.

The oven’s hood has an 8 in. diameter vent collar. A ventilator fan and duct are customer-supplied; the specified minimum ventilation is 690 CFM with a -0.6 in. w.c. static pressure drop through the hood. The oven provides a relay output for fan operation, rated at a maximum of 10.0 A, 1/2 HP at 120 V. Consult local authorities to determine whether a Type I or Type II duct is required for the baking products and installation.

The installation manual specifies a non-combustible floor and a level installation area. Floor slope must not exceed 1/8 in. per foot or 3/4 in. in any direction, and floor anchors require at least 1 in. of solid floor substrate. The manual gives a minimum floor area of 51 in. deep by 57 in. wide for the single-rack oven. It also specifies 0 in. clearance from side and rear walls, 1–4 in. at the back for the drain connection, and 24 in. above the oven for service access. The product spec sheet separately lists 0 in. minimum clearance to combustible construction at sides and back, and 18 in. above. Follow the applicable clearance requirement for the installation and service conditions. The spec sheet states that 115 in. of overhead clearance is required to tilt the oven up and 128 in. is recommended for service access. The manual calls for non-combustible construction extending at least 12 in. beyond the equipment on all sides and no combustible material within 18 in. above the appliance.

The product spec sheet says service access to either side and/or the back is required. The oven body ships whole, with the hood, steam system and floor field-installed; split-body shipment is listed as an option. Installation and startup must meet applicable codes. The Baxter sheet states that a factory-authorized installation technician must approve installation during startup and that startup by an authorized service company is required to validate the warranty.

Operation

Use the digital control panel to select a programmed menu or set the oven for four-stage baking. The controls also provide automatic on/off, cool-down and customizable idle settings. In idle mode, the oven can reduce to its standby temperature. A rack-jam warning alerts the operator if the rack is jammed; the installation and operation manual describes the clutch system as stopping rack rotation in that event without damage to the rotating system. Manual backup control is identified in the manufacturer’s product information as an option.

The self-contained steam system is part of the oven’s baking setup. The product spec sheet states that it converts 1 gallon of water into steam within 20 seconds at 400°F or better. The rack rotates during baking, and the powered lift assists with rack handling.

Cleaning & Maintenance

The available product information describes a cleaning-access feature for the viewing window: the single exterior pane is hinged so both sides of the window can be reached for cleaning. The door’s air gap helps reduce exterior temperatures. The provided manual text does not include a complete cleaning procedure or a maintenance schedule, so refer to the full Baxter manual for model-specific instructions.

Troubleshooting

The documented rack-related warning is the rack-jam alert on the digital control system. The manual describes the rotating clutch as stopping the rack if a jam occurs without damaging the rotation system. The available manual excerpt does not provide a complete fault-code list or troubleshooting sequence. For other faults, consult the full installation and operation manual or a qualified service technician.

Applications

The OV500E1 is suited to commercial baking operations that use a single rotating rack, including bakery production and foodservice kitchens baking batches of breads, pastries or other rack-baked products. Its programmable menus and four-stage baking allow operators to save settings for repeat bake processes. Confirm that the one-rack capacity, electrical service and available installation space meet the needs of the operation.