1)
Symbols
Item Description
K5331 ........Convection Oven, Baking and Roasting, Single
Compartment, Electric
K5332 ........Convection Oven, Baking and Roasting, Single
Compartment, Gas Heated
K5341 ........Convection Oven, Baking and Roasting, Double
Compartment, Electric
2)
Visual Examination: Examination should be made of each oven for
the following defects.
a) Finish:
(1) Not as specified.
(2) Not finished where required.
(3) Scratched or marred.
b)
Construction and Workmanship:
(1) Any part missing or not type specified.
(2) Any component fractured, split, punctured, dented,
bowed, or malformed.
(3) Any manually operated component, such as oven door,
that requires abnormal force to operate.
(4) Any part misplaced, loose, or not in proper alignment.
(5) Any component not readily accessible for servicing
where specified.
(6) Dimensions not as specified.
c)
Welding:
(1) Missing, incomplete, burn holes, cracks, fractured, or
not fused.
(2) Slag inclusion, undercut, not smooth or uniform.
(3) Poor surface appearance of weld as from craters, piling
up of deposited metal.
d)
Bolts, nuts, screws, studs, and other types of fasteners
missing, broken, stripped, fractured, or loose.
e)
Oven heating system does not operate as specified.
f)
Interior lighting not provided as specified.
g)
Moisture vent system not provided.
h)
Electrical wiring cut, abraded, not properly joined, loose
at terminal, or not enclosed in specified conduit where
required.
i)
Identification marking and nameplate missing, incomplete,
illegible, not type or size specified, not in proper
location, or not affixed as specified.
3)
Baking, Temperature Drop, and Recovery Tests: Preheat oven
until a steady temperature of 220 C (425 F) is maintained for
10 minutes. Load to capacity with 0.5 kg (1 pound) loaves of
bread. After the bread is baked, check the loaves for
palatability and uniformity of crust color. The oven
temperature drop after loading should not be more than 22 C
(40 F), and the oven should recover to 220 C (425 F) within
15 minutes.
11410.13
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