OV500E2

Overview

The Baxter OV500E2 is an electric rotating double rack oven for commercial baking and roasting. It accommodates two single racks or one double rack, supporting batch production in bakeries, commissaries and other foodservice kitchens. Its powered lift raises the rack into the chamber, while soft-start rotation moves product through the bake cycle. The oven has stainless steel construction, an adjustable flush floor for ramp-free rack access and a field-reversible door that can be hinged on the left or right.

The oven body ships split. Built-in rollers and levelers assist with installation and positioning. The manufacturer specifies a footprint no larger than 72 inches wide by 62 inches deep, with a highest point of 104 inches. Plan the route into the kitchen as well as the final location: the spec sheet lists a minimum uncrated intake of 104 inches by 62 inches by 37 inches.

Key Features

• Double-rack capacity: Holds two single oven racks or one double oven rack.
• Rotating rack system: Heavy-duty rack lift has soft-start rotation and a rack jam warning system. The installation manual describes a clutch rotation system that stops the rack if it jams.
• Digital controls: 99 programmable menus, four-stage baking, automatic on/off, cool-down mode and an energy-saving idle mode. Idle time and standby temperature can be customized.
• Steam system: Patented, self-contained spherical cast steam system converts 1 gallon of water into steam within 20 seconds at 400°F or higher.
• Viewing door: Three-pane glass provides a cooler exterior. The two inner panes and low-E coating reduce energy use; the hinged exterior pane gives access to clean both sides of the viewing window. Door is field reversible.
• Chamber lighting: Halogen lighting provides visibility inside the bake chamber.
• Flush floor: Patented adjustable flush floor provides rack access without a ramp.
• Heating elements: Bank of 18 tubular Incoloy-sheathed elements, individually removable for service, with a maximum watt density of 32 W/in².
• Hood connection: Integral hood has a plenum and single-point vent connection. A Type I hood with grease filters is an available option; it is UL 710 Listed when those filters are installed.

Specifications

• Manufacturer: Baxter
• Model: OV500E2
• Equipment type: Rotating double rack oven, electric
• Rack capacity: Two single racks or one double rack
• Manufacturer-stated maximum footprint: 72 inches wide x 62 inches deep x 104.5 inches high (specifier statement)
• Highest point: 104 inches
• Minimum uncrated intake: 104 inches x 62 inches x 37 inches
• Shipping weight: 3,660 lb
• Rack swing diameter: 49.9 inches
• Construction: Stainless steel
• Heating circuit options: 208 V/60 Hz/3 phase, 146.4 A, 51.3 kW; 208–240 V/60 Hz/3 phase, 111.4–127.2 A, 38.5–51.3 kW; or 440–480 V/60 Hz/3 phase, 59.2–64.0 A, 43.0–51.3 kW.
• Control circuit: Separate 120 V/60 Hz/1 phase, 15 A dedicated circuit; 20 A maximum.
• Water: 1/2-inch NPT connection; cold water at a minimum 30 psi and 3.0 GPM flow rate. Maximum water usage is 6.0 GPH.
• Water quality guidance: Recommended hardness 2–4 grains per gallon; recommended pH 7.0–8.0; acceptable chloride concentration 0–30 ppm.
• Drain: Select front or rear 1/2-inch NPTM drain and plug the connection not in use. Front drain is 6.1 inches above finished floor; rear drain is 6.3 inches above finished floor. Route to an air-gap drain.
• Vent: 10-inch-diameter connection collar; minimum 900 CFM with a -0.6-inch water column static pressure drop through the hood.
• Hood fan relay: Oven-provided relay output is rated to a maximum of 10 A, 1/2 HP at 120 V.

Installation & Requirements

The OV500E2 needs two electrical supplies: one for the heating circuit and a separate 120 V/60 Hz/1 phase control circuit. Select the heating-circuit voltage and amperage option that matches the oven build and have the electrical service verified before connection. The manufacturer specifies a dedicated 15 A control circuit, with a 20 A maximum.

Provide a cold-water connection at 1/2-inch NPT, with at least 30 psi and 3.0 GPM flow. The manufacturer calls for an in-line filter, shutoff valve and line strainer. Select either the front or rear drain, route it to an air-gap drain and plug the unused drain connection. The manual cautions against routing the drain upward.

A ventilator fan and duct are customer supplied and must meet local code. The integral hood requires at least 900 CFM at -0.6 inches water column static pressure drop. The oven's fan relay can operate a fan up to its stated 10 A, 1/2 HP at 120 V rating; use a separately powered contactor or relay for a larger fan, as the spec sheet directs. Consult local authorities to determine whether Type I grease exhaust or Type II vapor exhaust is required. The hood connection is suitable for single-wall vent connection except when baked products are grease laden.

Install on non-combustible floor construction and flooring. The manual says the non-combustible construction must extend at least 12 inches beyond the equipment on all sides, and combustible material must not be within 18 inches above the appliance. The spec sheet lists zero-inch clearance from combustible construction at the sides and back, and 18 inches at the top. Keep the floor level within 1/8 inch per foot, with no more than 3/4 inch slope in any direction under the oven; floor anchors require at least 1 inch of solid floor substrate. The manual gives a minimum floor area of 74 inches wide by 62 inches deep for a double rack oven to accommodate its footprint and door swing. The spec sheet calls for 115 inches above finished floor for tilt-up and recommends 128 inches for service access. Access to a side and/or the back is required for serviceability.

The manufacturer requires an authorized service company to perform startup for warranty validation. The installation manual is intended for trained service technicians and cautions that installation, adjustment, service and maintenance should be handled by qualified personnel.

Operation

Use the digital control system to select or program bake cycles. The oven supports 99 programmable menus and up to four baking stages, with automatic on/off, cool-down and configurable idle standby functions. In idle mode, the oven reduces to a standby temperature; the idle interval and standby temperature can be adjusted through the control system.

The powered rack lift and rotating system move racks through the bake chamber. Soft-start rotation and a rack jam warning are specified features. The installation manual describes a clutch system that stops rack rotation if a jam occurs. The self-contained steam system supplies steam to the chamber; the manufacturer states that it can convert 1 gallon of water into steam within 20 seconds at 400°F or higher.

Cleaning & Maintenance

Applications

The OV500E2 suits commercial bakeries and high-volume food production operations that need to bake or roast multiple racks in a rotating chamber. Its two-single-rack or one-double-rack capacity, programmable menus and staged baking support repeatable production across batches. Before purchase, confirm the chosen electrical configuration, water and drain locations, ventilation provision, floor and door-swing area, and the route required to bring the split oven body into the installation space.