OV520G2

Overview

The Baxter OV520G2 is a commercial gas rotating rack oven for baking, roasting and steaming. It accommodates roll-in racks; a mechanism in the oven ceiling lifts and rotates the rack during a timed bake or cooking cycle. The oven holds two single racks or one double rack, with a smooth, flush floor to support rack movement in and out.

Smart Touch™ controls provide programmable operation, including up to 100 recipes and six-stage bake settings. The oven is rated at 275,000 BTU/hr and operates on natural gas or liquefied petroleum gas (propane). Listed features include an energy-saving idle mode and ENERGY STAR certification.

Key Features

• Rotating rack mechanism with automatic rack lift and soft start.
• Capacity for two single oven racks or one double oven rack.
• Smart Touch programmable digital touchscreen control with up to 100 recipes.
• Six-stage bake control and six-step roast/bake setting.
• Automatic on/off feature and energy-saving idle mode.
• Self-contained steam system, described by the product information as a spherical cast steam system.
• Triple-pane, windowed, field-reversible glass door and halogen interior lighting.
• Stainless steel construction.
• Diagnostic centre with an error-code display; the controller also uses indicator lights to report discrepancies.
• Adjustable flat floor, built-in leveler and a hood with plenum and single-point vent connection.
• ENERGY STAR, cULus and UL-EPH listings are stated in the product information.

Specifications

• Model: Baxter OV520G2.
• Type: Gas rotating rack oven.
• Fuel: Natural gas or liquefied petroleum gas (propane).
• Gas input: 275,000 BTU/hr for natural gas and propane.
• Gas connection: 1 1/4-inch NPT.
• Rack capacity: Two single racks or one double rack; the product description also states that it holds two racks.
• Overall dimensions: 72 inches W x 96 1/2 inches D x 104 inches H.
• Electrical requirements: Two supplies are required. The manual specifies a 120/60/1, 20-amp dedicated control-circuit supply and one high-voltage option: 208–240/60/1 at 8.8–7.6 amps; 208–240/60/3 at 5.0–4.4 amps; or 440–480/60/3 at 2.4–2.2 amps. Confirm the oven’s service-entrance label and site configuration before connection.
• Natural gas inlet pressure: 5.0–10.0 inches W.C.; manifold pressure: 3.5 inches W.C.
• Propane inlet pressure: 10.0–14.0 inches W.C.; manifold pressure: 8.75 inches W.C.
• Water supply: 1/2-inch NPT, cold water at 30–75 PSI; the manual calls for an in-line filter, shutoff valve and line strainer.
• Drain: 1/2-inch NPTF front or rear connection; route to an air-gap drain and plug the unused connection.
• Hood vent connection: 10-inch diameter collar. A factory-installed air-proving switch is integrated with burner operation.
• Hood-fan relay output: Maximum 10 amps, 1/2 HP at 120 V; larger fan loads require a separately powered contactor or relay controlled by the oven relay.
• Listings stated in the product information: ENERGY STAR, cULus and UL-EPH.

Installation & Requirements

The installation and service instructions are for qualified personnel. The manual states that trained personnel qualified to install gas equipment should perform initial field start-up and adjustments. The product must be installed according to applicable local requirements and the instructions for the oven. Its installation manual also specifies a non-combustible floor and a level installation area. The floor may slope no more than 1/8 inch per foot, up to 3/4 inch maximum in all directions, and floor anchors require a minimum 1-inch-thick solid floor substrate.

For the oven footprint and door swing, the manual calls for a prepared floor area of at least 104 inches deep by 74 inches wide. The oven is listed for zero clearance at the rear and sides; the manual recommends 1–4 inches at the back for the rear drain connection. Allow a minimum of 24 inches above the oven for service access. The manual also notes that a right-hand hinged door may require 3 inches of clearance. Keep combustion and ventilation air openings unobstructed and keep combustibles away from the appliance.

Connect the oven to the gas type shown on its data plate. The gas connection is 1 1/4-inch NPT. The manual gives an inlet-pressure range of 5.0–10.0 inches W.C. for natural gas and 10.0–14.0 inches W.C. for propane, with manifold pressures of 3.5 and 8.75 inches W.C., respectively. It states that static line pressure must not exceed 14 inches W.C.; if it does, the customer must supply and install a line pressure regulator to reduce it below that limit.

The electrical installation requires two supplies: a dedicated 120/60/1, 20-amp control-circuit supply and one of the high-voltage options listed in Specifications. Refer to the service-entrance label on the oven and have electrical connections made by an electrician. The manual specifies a 1/2-inch NPT cold-water connection at 30–75 PSI, with an in-line filter, shutoff valve and line strainer. Route the drain to an air gap; do not slope it upwards, and plug the drain connection that is not in use.

The customer supplies the hood duct and ventilator fan. The oven has a 10-inch vent connection collar, and its chamber vents and combustion exhaust discharge into the hood. The factory-installed air-proving switch is integrated with burner operation, so the burner will not operate without proper ventilation. The oven relay can operate a fan up to 10 amps, 1/2 HP at 120 V; larger fan loads need a separately powered contactor or relay. The manual says to connect and verify the hood exhaust pressure switch during start-up.

Operation

Preheat the oven to baking temperature before beginning a bake, as directed in the operator manual. The door must be closed for the oven to heat. The rack carrier lifts and rotates during a timed bake or cooking cycle; enter a bake time and start the cycle to initiate rack movement. When the door is opened, the carrier returns to the unload position if it was moved from its home position.

Use the Smart Touch control to choose operating settings and manage recipes. Product information specifies up to 100 programmable recipes and six-stage baking. The operator manual describes manual and automatic modes, temperature and timer displays, steam and fan-delay settings, and a vent control. It also describes a cooldown function: set the cooldown temperature at least 25°F below the oven temperature, then use the cooldown control. The manual notes that the oven must be preheated for optimum baking and gives a 30-minute allowance for optimum steaming capability.

The controller reports operating conditions through error screens. A green screen is a reminder that a task is incomplete and can be cleared by touching the screen. A yellow screen reports a problem while allowing a cycle to continue with reduced settings; it may reappear after 10 minutes if the problem remains. A red screen signals a problem that must be resolved before heating or a bake/cook cycle can continue; the manual directs the operator to turn off power and contact a Baxter authorized service office.

Cleaning & Maintenance

Allow the oven to cool and use care around hot components. The manual warns that hot air and steam escape when the loading door opens; open it slowly and keep clear of the opening. Disconnect electrical power and follow lockout/tagout procedures before maintenance; the manual notes that multiple circuits may be present.

For cleaning, wash the stainless steel interior and exterior with warm, soapy water and a clean cloth, then rinse with clear water and dry. Clean the rack as a cooking utensil using warm, soapy water and a brush, then rinse and dry. Take care around probes, sensors and the rotating mechanism. When the oven is cool, gently scrape heavy residue from the door glass; use glass cleaner for remaining residue. Clean hood filters with warm, soapy water if fitted.

Do not use oven cleaner or steel wool on stainless steel, spray the oven with water or steam, or use cleaners containing chlorine; the manual warns that chlorine corrodes stainless steel. The operator manual’s maintenance schedule calls for exterior cleaning daily; interior and window cleaning weekly, along with emptying the grease catcher if equipped; hood-filter cleaning monthly if fitted; and an owner preventive-maintenance procedure every two months. For gas ovens, check annually that the flue is free of obstructions. The manual recommends qualified service for preventive maintenance and repairs.

Troubleshooting

• Rack does not lift or rotate: The manual identifies a missing bake time or a cycle that has not been started as possible causes. Enter a time and touch Start. If the problem persists, contact a Baxter authorized service office.
• Circulation fan runs while the oven is off: The oven may be in Cooling mode. Close the door to cancel Cooling mode. If the door was not open, contact a Baxter authorized service office.
• Burner does not light: The installation manual says initial ignition may take several attempts. For safety checks or further diagnosis, use qualified service personnel and the service procedures in the manual.
• Red error screen: Heating and cooking cannot continue until the issue is corrected. Turn off power and contact a Baxter authorized service office.
• Steam is not observed: The operator manual’s maintenance procedure says to turn on the water supply, bring the oven to normal bake temperature, allow it to preheat for 30 minutes, then call for steam. If steam is still not observed, contact a Baxter authorized service office.

The manuals reserve installation, service, maintenance and gas-system adjustments for properly qualified personnel. Do not attempt service procedures unless qualified to perform them.

Applications

The OV520G2 is suited to commercial baking, roasting and steaming operations that use roll-in racks. Its rotating rack system, programmable recipes and two-single-rack or one-double-rack capacity support production work where operators need repeatable timed cycles and a large rack-oven format.