OPERATION, MAINTENANCE

AND PARTS MANUAL

Hotrock

SERIAL NUMBER

( )

MU-HR-E-00 12/02/2015
2010

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STICKERS YOU WILL FIND ON YOUR OVEN:

DANGER-WARNING
Never put your hands inside the oven while the stone
conveyor is moving.

ATTENTION BRÛLANT
CAUTION HOT

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 WARNINGS

IF A GAS ODOR IS DETECTED

 Close immediately the manual gas control valve.

 Do not try to turn on any appliances.
 Do not touch any electrical switch; do not use any phones in your building.
 Immediately contact your gas supplier using a neighbor’s phone. Follow the gas
supplier’s instructions.
 If you cannot reach your gas supplier, contact the fire department.

FOR YOUR SAFETY:

Do not store or use gasoline or other flammable vapours or liquids in the vicinity of this
oven or any other appliance.

WARNING

Improper installation, adjustment, alteration, service or maintenance may result in

property damage, injury or even death. Read the installation operating guidelines and
maintenance instructions thoroughly before installing or servicing this equipment.

THIS MANUAL MUST BE KEPT FOR FUTURE REFERENCE.

STORE IT IN A PLACE EASILY ACCESSIBLE.

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MODEL / MODÈLE: GAS / GAZ:

SERIAL / SÉRIE: MAN. PRESSURE/PRESSION D’ÉCHAP.:

ELECTRICITY /ÉLECTRICITÉ: LINE PRESSURE/ PRESSION D’ENTRÉE

AMPS / AMPÈRE: NOZZEL / ORIFICE :

HP / CV: INPUT / DÉBIT (BTU/H)

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 CONGRATULATIONS!

YOU ARE NOW THE OWNER OF A NEW PICARD TUNNEL OVEN!

Regarding your business concern, we are convinced that you will enjoy your equipment
and, on behalf of the company, we do appreciate your choice.

Your new tunnel oven was built using the latest technology and was designed with
production proven reliability. A team of experienced technicians completed the
manufacturing of the approved equipment committed to excellence.

MANUFACTURING IMPROVEMENTS AND FEATURES

- Specially designed for all-purpose baking.

- Designed and built with care and precision for trouble-free running.
- Easy to operate and clean.
- Because most of the manufacturing can now be done in our factory, the result is a
better end product.
- Application of different kinds of hi-tech on electronics and materials.

FOR YOUR SAFETY, THIS OVEN CONFORMS TO

CSA Std. 1.8-2006 (R2012)
ANSI Std. Z83.11-2006 (2012)
ANSI/NSF STD. 4-2009

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 TABLE OF CONTENTS

MANUAL INSTALLATION 13
 Distance to keep from flammable product 13
 Power and pressure 13
 Cautions 14
 Operating, installing and technical service 15
 Flue connections 16
 External dimensions 18

MANUAL INSTRUCTIONS 19
 Starting up and shutting off your oven 19
 Touchscreen control panel 20

MAINTENANCE 28
 Maintenance chart 28

PRE-DRYING 30

ELECTRICAL DIAGRAM 31

WARRANTY 35

APPENDIX 37

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 MINIMAL DISTANCE REQUIRED BETWEEN THE
OVEN AND FLAMMABLE MATERIAL

Combustible and non combustible materials: 2 inch clearance.

GAS CAPACITY AND PRESSURE

MODEL ORIFICE TYPE OF CAPACITY LINE PRESSURE MANIFOLD

GAS BTU PRESSURE
Propane
HR-70-22 80,000
Natural
Propane
HR-70-33 120,000
Natural
5.6MM 5-14’’ WATER COLUMN 0’’ WATER COLUMN
Propane
HR-93-22 160,000
Natural
Propane
HR-93-33 200,000
Natural

NOTE
Picard gas units are manufactured only to be used with the type of gas specified on the unit rating
plate.

The installation must be in accordance with local codes, or in the absence of local codes, to the
ANSI Z223.1 / NFPA 54 (National Fuel Gas Code) or
CAN/CSA-B149.1 (Natural and or propane gas installation code)

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 WARNING!

DO NOT SPRAY LIQUIDS OR VAPORS ON OR NEAR ELECTRICAL

EQUIPMENT . DO NOT USE THIS APPLIANCE IF ANY OF ITS PARTS
HAVE BEEN UNDER WATER . CONTACT IMMEDIATELY A QUALIFIED
SERVICE TECHNICIAN TO INSPECT THE APPLIANCE AND TO
REPLACE ANY PARTS OF THE CONTROL SYSTEM AND GAS CONTROL
WHICH HAVE BEEN UNDER WATER.

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 OPERATING, INSTALLING AND TECHNICAL SERVICE :

WARNING!

Operational information on this equipment has been prepared to be used by a qualified and/or
authorized operating personnel. All installation and/or service on this equipment is to be
performed by qualified, certified, licensed and/or authorized installation or service technician.
Service may be obtained by contacting the factory service department, factory representative or
local service agency.

DEFINITIONS :

- QUALIFIED AND/OR AUTHORIZED GAS TECHNICIAN:

Qualified or authorized operating personnel are those who have carefully read the information
in this manual and are familiar with the equipment's functions or have had previous experience
operating the type of equipment covered in this manual.

- QUALIFIED INSTALLATION PERSONNEL:

Qualified installation personnel can be represented by: an individual, a firm, a corporation or a
company which, either in person or through a representative, is involved and is responsible for:

1. The installation of gas piping from the outlet side of the gas meter or service regulator when
the meter is not provided, and the connection and installation of the gas appliance. The
qualified installation technician must be experienced in such work, be familiar with all
required precautions, and have complied with all requirements of state or local authorities
having jurisdiction. Reference in Canada: Canadian Standard CAN/CSA-B149.1 and
Z223.1 / NFPA 54 (Natural and/or propane gas installation code)

2. The installation of electrical wiring from the electric meter, main control box or service
outlet to the electric appliance. The qualified installation technician must be experienced in
such work, be familiar with all required precautions, and have complied with all
requirements of state or local authorities having jurisdiction.

3. The appliance, when installed, must be electrically grounded in accordance with local
codes, or in the absence of local codes, with the National Electrical code ANSI/NFPA 70,
or the Canadian Electrical code, CSAC22.1 No 109 or conform to UL STD 197.

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 PICARD TUNNEL FLUE CONNECTIONS

For installation under a ventilation hood only.

Do not have fans blowing directly on the oven and, wherever possible, avoid opening windows
next to the oven sides or back or using wall type fans, which create crosscurrents of air within
the room.

GAS ENTRY CONNECTION

The tunnel oven on casters must be connected to the gas line by a flexible tubing. A safety
chain must join the tunnel oven to the wall to prevent it from moving. The length of the safety
chain must refrain the flexible tubing from tightening.

WARNING

The Picard oven must be interlocked with the venting hood, using a pressure or a
vacuum switch (refer to the electrical diagram on page 25).

CAUTIONS

The areas surrounding the front, rear and sides of the unit should be kept clear so that
the necessary air flow, which is required for proper combustion and operation, isn’t
blocked. Unit should also be positioned for easy maintenance.

IMPORTANT

This oven is to be installed in an area with adequate air supply and (adequate) clearance
for air openings into the combustion chamber of the unit.

IMPORTANT

All exhaust systems are required to have make-up air system that replaces 100% of the
exhaust air. Windows, doors, or other openings into the establishment cannot be used
for the purposes of providing make-up air. A separate duct providing air into the
building is required.

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 TYPE OF FLUE CONNECTION

Or you could also use two small hoods. One at the entry and the other at the exit.

IMPORTANT

The drawing above is used as an example to illustrate how the oven should be properly connected.

GAS ENTRY CONNECTION

The tunnel oven on casters must be connected to the gaz line by a flexible tubing. A safety chain
must join the tunnel oven to the wall to prevent it from moving. The length of the safety chain must
refrain the flexible tubing from tightening.

WARNING

The Picard oven must be interlocked with the venting hood, using a pressure or a vacuum
switch (refer to the electrical diagram on page 25).

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PICARD TUNNEL OVEN EXTERNAL DIMENSIONS

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 FOR YOUR SAFETY, READ BEFORE OPERATING

WARNING : Failure to follow these instructions carefully may result in a fire or explosion
that may cause property damage, personal injury or death.
1. This appliance does not have a pilot. It is equipped with an ignition device which
automatically lights the burner. Do not try to light the burner by hand.

2. BEFORE OPERATING, smell all around the appliance for gas. Be sure to smell close to
the floor because some gases are heavier than air and will settle on the floor.
WHAT TO DO IF YOU SMELL GAS
- Close immediately the manual main gas valve.
- Do not try to turn on any appliances.
- Do not touch any electric switch; do not use any phones in your building.
- Immediately contact your gas supplier using a neighbor’s phone. Follow the gas
supplier’s instructions.
- If you cannot reach your gas supplier, contact the fire department.

NOTE : IF YOU HAVE TO RESTART THE APPLIANCE, YOU MUST WAIT 5

MINUTES IN ORDER TO CLEAR OUT ANY REMAINING GAS IN THE
OVEN.

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 TOUCHSCREEN CONTROL PANEL

Main Display Screen

Displays and Settings

1.1

1.2 1.6

1.3
1.5

Power on/off

1.7
1.8
display 1.4

1.9

1.10

1.11

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1.1.Setting the Date and Time

Touch on the date and time display (1.1).

The date and time display screen will open.

Set the date and time by pressing the arrow to change the information in the
column you’re updating.

Touch the set time button to save the change and return to the main display.

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1.2.Setting the Temperature

Touch the temperature display area (1.2).

The baking temperature window will open.
Change the temperature by pressing the arrow or with the keyboard by pressing in
the temperature (you can have acces to this keyboard by pressing any number in
any window).
Input the temperature you want to cook with and touch the baking temperature
logo.
The set temperature will appear at the right of the logo.
Once the oven is started the actual temperature in the baking chamber will be
displayed under your desired temperature.

The keyboard display

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1.3.Setting the Conveyor Time

From the main display screen.

Touch the timer symbol (1.3).

The cooking time display will open.

Enter the time from, 1 to 15 minutes, using the arrow.
Touch the logo to save your configuration.

1.4.Setting Top Heat

Top heat is the same as the baking temperature.

To configure top heat, touch the top heat symbol (1.4) on the main display screen as shown
below.

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The top temperature display will open.
Change the temperature by pressing the arrow.
Enter the desired setting followed by touching the logo to save the settings.

1.5.Ventilation Configuration
The systems air circulation system can be configured by touching the fan symbol (1.5).
The fan speed display will appear.
Change the setting by pressing the arrow.
Enter the desired setting followed by pressing the fan speed logo to save the settings.

1.6.Setting the Recipe Configuration

The Hot Rock Stone Conveyor oven allows you to pre program ten recipes.
To configure recipes:

From the main display screen, touch the configurations icon (1.7).
The Configurations screen will open.
Touch the Log-in button (1.11).
You have to be logged-in with your user to create or edit recipe.

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Username: user
Password: user

Once you’re connected, select the Recipe you want to configure.

Used Recipes buttons (1.6) will display the recipe name under the Recipe buttons.
Press load to load the Recipe.

After you’ve load your Recipe, you can edit the name by pressing the name of the Recipe in the
main display. If the name you’ve entered turn red like in the picture, It’s because you used to
many characters.

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You can enter your parameter for the Recipe on the main display.

When your Recipe is complete you have to save it.

Open the configuration menu (1.7).
Press save as (1.10).
Choose the Recipe slot you want to save your recipe.
Press save.

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1.9.ALARMS

You can have access to this alarm display by pressing the alarm button (1.9) in the
configuration menu (1.7). This display shows you all the alarms that you got while you were
running your oven. The colors of the alarm mean something. If you have a green alarm that
means that the alarms is not effective. If you have a yellow alarm, that means you have
acknowledged an error but, it’s still active. A red alarm means that you have an error
somewhere.

To turn the alarm green, you can acknowledge them or press reset alarm (1.8) in the
main display.

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MAINTENANCE SCHEDULE

EVERY 6 MONTHS

TO BE CARRIED
IT IS VERY IMPORTANT TO

ONCE A YEAR
DISCONNECT THE POWER

EVERY DAY
SUPPLY BEFORE SERVICING AND

OUT BY
MAINTENANCE

Add high temperature grease to all pillow Distributor /

block and flange bearings * Certified technician
Customer
Add high temperature grease to all drive
chain *
Lubricating the chain with **dry Distributor /
graphite food grade lubricant based oil** * Certified technician
(See page : 23) Customer
Clean up the granite stone. Customer
(See page : 23) *
Replace the ignition cable. Distributor /
* Certified technician
Clean up the fan of the motor. Distributor /
* Certified technician

Clean up the windows and the oven in Customer

general. *
To tighten the chains Distributor /
* Certified technician

Clean up the seed drawer. Customer

*

** WE RECOMMEND PETROCHEM FOODSAFE PETRO-SYN FG-220 (GRANGER NO. 3NLK1) OVEN CHAIN
LUBRICANTE

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 MAINTENANCE

01

LUBRICATING THE CHAIN FOR STONE

1. Make sure the inside temperature of oven is lower than 122 ˚F or 50 ˚C.
2. Remove the apron (01) to access the chains.
3. Turn ON the stone conveyor to its maximum speed.
4. Use dry graphite food grade lubricant on its entire length at the 4 places indicated by the
arrows on the drawing above.

CLEANING UP THE STONE CONVEYOR

WARNING
1. Lower the oven internal temperature to 150 ˚F or 66 ˚C.
2. Remove the apron (01).
Do NOT clean up a hot
3. Turn ON the stone conveyor to its maximum speed.
stone with cold water or it
4. Clean up the stones with one of the scrapers sent with
could crack.
the oven. Afterwards, clean it up again with a rag and
warm water.

CLEANING UP THE EXIT AND/OR

ENTRY CONVEYOR 04

1. Turn OFF the main burners’ ignition

switch.
2. Clean up the wire belt with a rag and
warm water. To ease to cleaning process,
pull the wire belt upwards. Start by
remove the pick seed sheet metal (02). 02
After that pull the knob (03) to disengage 03
the wire belt, then you only have to pull
the wire belt (04) upwards.

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 Pre-drying the oven

To minimize warpage and maximize the size of the stones, pre-dry the plates in the oven. Keep
the oven door closed throughout the pre-drying process!

Warming up curve
600

500
DEGREES (°F)

400

300
Warming up curve
200

100

0
0 1 2 3 4 5 6
HOURS

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ELECTRICAL DIAGRAM

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 A

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