OV520G1

Overview

The Baxter OV520G1 Rotating Single Rack Oven – Energy Efficient Gas is a commercial gas rack oven for bakeries and other foodservice operations that need to bake a full rack of product at a time. The oven holds one single rack, which rotates during baking to support consistent exposure to heat. A Smart Touch™ programmable digital control provides a touchscreen interface, six-stage bake and roast settings, and storage for 100 recipes.

The oven has stainless steel construction, a curved front and an integral hood with plenum and a single-point vent connection. Baxter lists the OV520G1 as ENERGY STAR® qualified. Its energy-saving features include an idle mode that can reduce the oven to a configurable standby temperature after a configurable idle time, an efficient 180,000 BTU/hr in-shot burner system, and airflow design intended to make effective use of the heat exchanger.

Key Features

• Single-rack rotating capacity: Holds one single oven rack. A heavy-duty rack lift uses soft-start rotation and includes a rack-jam warning system.
• Programmable touchscreen: Smart Touch™ digital control includes 100 programmable recipes, six-stage bake and roast settings, and an automatic on/off feature.
• Self-contained steam: The patented spherical cast steam system converts 0.67 gallons of water into steam within 20 seconds at a temperature of 400°F or better, according to the spec sheet.
• Gas heat exchanger: The in-shot burner system is rated at 180,000 BTU/hr. The spec sheet describes a heat exchanger with 18 independent, high-temperature stainless steel tubes and weldless construction; the tubes carry an additional nine-year parts and labour warranty.
• Viewing and access: The field-reversible door has a three-pane viewing window. The exterior pane is hinged for access to clean both sides, and the air gap in the door helps decrease exterior temperatures.
• Flush floor: The patented adjustable flush floor has no ramp, providing access to the baking chamber without a ramp.
• Built-in diagnostics: A diagnostic centre displays error codes. Built-in levelers and rollers are listed to assist with installation.
• Hood and vent connection: The oven includes a hood with plenum and a single-point vent connection. A ventilator fan and duct are supplied by the purchaser.
• Recognized listings: Product information lists cULus, UL EPH Classified and ENERGY STAR®. The spec sheet also states UL approval for safety, sanitation and gas in the U.S. and Canada, and UL 710 for the hood.

Specifications

• Manufacturer and model: Baxter OV520G1 Rotating Single Rack Oven – Energy Efficient Gas.
• Oven type: Gas rotating rack oven with curved front.
• Rack capacity: One single oven rack.
• Overall footprint: 55 inches wide × 51 inches deep; specifier statement gives a maximum height of 104.5 inches. The spec-sheet drawing identifies the highest point on the oven as 104 inches.
• Oven interior diameter: 35.5 inches in the supplied merged product specifications.
• Rack swing diameter: 34.5 inches.
• Shipping weight: 2,985 lb.
• Construction: Stainless steel; heat exchanger with weldless construction.
• Gas input: 180,000 BTU/hr for natural gas; propane is listed as an optional fuel configuration.
• Gas connection: 1¼-inch NPT, listed on the spec sheet at 102 inches above finished floor.
• Natural-gas pressure: The installation manual lists 5–10 inches water column inlet pressure; the spec sheet lists 5–14 inches water column.
• Propane pressure: The installation manual lists 12–14 inches water column inlet pressure; the spec sheet lists 10–14 inches water column.
• Heating circuit: 208–240 V/60 Hz/3 phase at 5.0–4.4 A, or 440–480 V/60 Hz/3 phase at 2.2–2.4 A.
• Control circuit: The spec sheet lists 120 V/60 Hz/1 phase, a 15 A dedicated circuit and a 20 A maximum. The installation manual lists a 120 V/60 Hz/1 phase, 20 A dedicated circuit. Confirm the applicable electrical requirements for the unit before connection.
• Water connection: ½-inch NPT or GHT; cold water at a minimum 30 psi and 2.0 GPM. Maximum water use is listed as 4.0 GPH. The installation manual lists a 30–75 psi cold-water supply.
• Water quality guidance: Recommended hardness is 2–4 grains per gallon; recommended pH is 7.0–8.0; acceptable chloride concentration is 0–30 ppm.
• Drain: Choose front or rear ½-inch NPT male connection at 6 inches above finished floor; route to an air-gap drain and plug the unused connection.
• Hood vent: 8-inch-diameter connection collar; minimum 690 CFM with −0.6 inches water column static pressure drop through the hood, as listed on the spec sheet.
• Burn chamber: Halogen lighting is listed for the baking chamber.
• Door: Three-pane viewing window; field-reversible for left- or right-hinged installation.
• Certifications and efficiency: cULus, UL EPH Classified, UL 710 for the hood, and ENERGY STAR® are stated in the supplied product information.

Installation & Requirements

Space, floor and access

The spec sheet gives an uncrated minimum intake dimension of 104 inches high × 55 inches wide × 51 inches deep when the oven body ships whole. For the optional split-body shipment, the listed minimum intake is 104 inches high × 27.5 inches wide × 51 inches deep. The whole-body configuration is the standard shipment described in the spec sheet; hood, steam system and floor are field installed. The specifier statement describes a 31-inch minimum hood overhang for vapor capture.

The floor must be non-combustible and level within ⅛ inch per foot, with no more than ¾ inch of slope in all directions. Floor anchors require a minimum 1-inch-thick solid floor substrate. The manual states that the floor area should be at least 104 inches deep × 74 inches wide to accommodate the oven footprint and door swing. The spec sheet calls for 115 inches above finished floor for tilt-up and recommends 128 inches above finished floor for service access. Access to either side and/or the back is required for serviceability.

The spec sheet lists zero-inch minimum clearance from combustible construction at the sides and back, and 24 inches at the top. The manual also notes that 1–4 inches of rear clearance is recommended for a rear drain connection. The manual states that no combustible material may be within 18 inches above the appliance and describes non-combustible floor construction extending at least 12 inches beyond the equipment on all sides. Follow the applicable oven documentation and local requirements for the installation.

Gas, electrical, water and drain

The OV520G1 requires a gas connection; natural gas is standard and propane is listed as an option. The spec sheet gives a 1¼-inch NPT gas connection and an input of 180,000 BTU/hr. Gas inlet pressure figures differ between the supplied spec sheet and installation manual; confirm the applicable data-plate requirements for the specific oven. The manual directs that gas supply piping be tested and that the oven be isolated or disconnected from the piping system according to the test pressure.

Two electrical supplies are required: the heating circuit and the control circuit. The spec sheet lists 208–240 V/60 Hz/3 phase or 440–480 V/60 Hz/3 phase for heating, plus 120 V/60 Hz/1 phase for controls. The spec sheet and installation manual give different dedicated-circuit amperage figures for the control supply; verify the oven’s service entrance label and applicable documentation before wiring. The product is hardwired and does not come with a plug, according to the product listing.

Provide cold water to the ½-inch NPT or GHT connection, with the listed minimum pressure and flow. The manual calls for an in-line filter, shutoff valve and line strainer. Route the selected front or rear drain to an air-gap drain; do not slope the drain upward, and plug the unused drain connection. Water, drain and electrical connections are to be made by the appropriate trades as required by local code.

Ventilation

The oven has an 8-inch hood connection collar. The spec sheet calls for a minimum 690 CFM with −0.6 inches water column static pressure drop through the hood. A ventilator fan and duct are customer-supplied, and the fan must meet applicable local requirements. The factory-installed airflow-proving switch is integrated with burner operation; the burner will not operate without proper ventilation. The oven provides a relay rated up to 10 A, ½ HP at 120 V for fan operation. The spec sheet advises checking with local authorities to determine whether Type I grease duct or Type II vapour duct is required. A UL 710-listed Type I hood with grease filters is available as an option.

Operation

Operators use the Smart Touch™ touchscreen to select programmed recipes or set bake and roast stages. The control can store 100 recipes and includes an automatic on/off feature. Baxter also lists an idle mode that reduces the oven to a standby temperature; the idle time and standby temperature can be customized through the control to suit the operation.

During a bake, the rack lift rotates the single rack with a soft start. A rack-jam warning system is included. The self-contained steam system supplies steam to the baking chamber. Halogen lighting helps illuminate the chamber, while the three-pane window provides a view of product during baking. The manual cautions that the oven must not be operated during a power failure.

Cleaning & Maintenance

The spec sheet states that the outer door pane is hinged to provide access to both sides of the glass for cleaning. The door’s three-pane viewing window includes two glass panes and a low-E coating on the interior pane, and the air gap between panes helps reduce exterior temperatures. The supplied product information does not provide a cleaning schedule or detailed cleaning procedure for the oven.

The oven has a diagnostic centre with error-code screens to assist service personnel in identifying discrepancies. Baxter’s installation manual is prepared for trained Hobart service technicians and states that installation, adjustment, service and maintenance should be performed by qualified personnel. The installation documentation also requires initial start-up by an authorized service company for warranty validation.

Troubleshooting

• Burner does not operate: The installation manual identifies proper ventilation as a requirement for burner operation. Check that the ventilation system is operating and that the airflow-proving switch can establish the required condition; installation and service work should be handled by qualified personnel.
• Error displayed: The diagnostic centre displays error codes. Record the displayed code and refer the issue to qualified service personnel; the supplied excerpts do not provide a code-by-code troubleshooting table.
• Gas odour: The manual instructs operators to shut down units at the main shutoff valve and contact the local gas company or gas supplier for service.
• Power failure: The manual says not to attempt to operate the oven during a power failure.
• Gas supply pressure: The manual states that if static line pressure exceeds 14 inches water column, the customer must supply and install a line pressure regulator to reduce pressure below that limit. Gas installation and pressure adjustment are for qualified personnel.

Applications

The OV520G1 is suited to commercial bakeries and foodservice kitchens producing bread, pastries and other baked goods in rack quantities. Its single-rack rotating format, programmable recipes and steam system also suit institutional kitchens, production bakeries and high-volume operations that need repeatable bake programs. Confirm that the oven’s footprint, utilities and ventilation provisions fit the planned site before specifying it.