DZ33I, English

OWNER’S OPERATING
& INSTALLATION
MANUAL
CTX GEMINI SERIES OVENS
DZ33I

CTX ®  1400 Toastmaster Drive Elgin, IL. 60120  847-741-3300

A Middleby Company www.middleby.com
Part No. 69982
7/1/13
Model No._________________Serial No.__________________________Installation Date________

CTX®
NO QUIBBLE LIMITED WARRANTY
(U.S.A ONLY)

MIDDLEBY MARSHALL HEREINAFTER REFERRED TO AS THE SELLER, WARRANTS

EQUIPMENT MANUFACTURED BY IT TO BE FREE FROM DEFECTS IN MATERIAL AND
WORKMANSHIP FOR WHICH IT IS RESPONSIBLE. THE SELLER’S OBLIGATRION UNDER THIS
WARRANTY SHALL BE LIIIMITED TO REPLACING OR REPAIRING AT SELLER’S OPTION,
WITHOUT CHARGE, ANY PART FOUND TO BE DEFECTIVE AND ANY LABOR AND MATERIAL
EXPENSE INCURRED BY SELLER IN REPAIRING OR REPLACING SUCH PART, SUCH
WARRANTY SHALL BE LIMITED TO THE ORIGINAL PURCHASER ONLY AND SHALL BE
EFFECTIVE FOR A PERIOD OF ONE YEAR FROM DATE OF ORIGINAL INSTALLATION, OR 18
MONTHS FROM DATE OF SHIPMENT, WHICHEVER IS EARLIER; PROVIDED THAT TERMS OF
PAYMENT HAVE BEEN FULLY MET.

This warranty is valid only if the equipment is installed, started and demonstrated under the
supervision of a factory certified installer.

Normal maintenance functions, including lubrication, cleaning or customer abuse are not covered by
this no quibble warranty.

Seller shall be responsible only for repairs or replacements of defective parts performed by Seller’s
authorized service personnel. Authorized service agencies are located in principal cities throughout
the contiguous United States, Alaska and Hawaii. This warranty is valid in the 50 United States and is
void elsewhere unless the product is purchased through Middleby International with warranty
included.

The foregoing warranty is exclusive and in lieu of all other warranties, expressed or implied.
There are no implied warranties of merchantability or of fitness of a particular purpose.

The foregoing warranty shall be Seller’s sole and exclusive obligation and Buyer’s sole and exclusive
remedy for any action including breach of contract or negligence. In no event shall Seller be liable for
a sum in excess of the purchase price of the item. Seller shall not be liable for any prospective or lost
profits of Buyer.

CTX®  1400 Toastmaster Drive  Elgin, IL 60120  USA (847) 741-3300

©2013 CTX  www.middleby.com/midmarsh/
NOTICE:
This Operating and Installation Manual should be given to the user. The operator of the oven
should be familiar with the functions and operation of the oven.

This manual must be kept in a prominent, easily reachable location near the oven.

It is suggested to obtain a service contract with a manufactures certified service agent.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN THE
VICINTIY OF THIS OR ANY OTHER APPLIANCE

WARNING
Improper installation, adjustment, alteration,
service or maintenance can cause property damage,
injury or death. Read the installation, operating and
maintenance instructions thoroughly before installing
or servicing this equipment.

NOTICE
CONTACT YOUR LOCAL SERVICE COMPANY TO PERFORM MAINTENANCE AND REPAIRS.
A SERVICE AGENT DIRECTORY IS SUPPLIED IN YOUR
INSTALLATION KIT.

NOTICE
Using any parts other than genuine
CTX factory
manufactured parts relieves the manufacturer
of all warranty and liability.

NOTICE
CTX (Manufacturer) reserves the right to
change specifications at any time.

WARNING
The equipment warranty is not valid unless the oven is installed, started and demonstrated under the
supervision of a factory certified installer.
 TABLE OF CONTENTS
SECTION 1- DESCRIPTION ........................................................................ 5
A. Component Location………………………………………………..........6
B. Component Function……………………………………………………...7
C. Oven Specifications……………………………………………………….8
D. Dimension Drawings…………………………………………………..9-11

SECTION 2- INSTALLATION………………………………………………….12
A. Inspect For Shipping Damage………………………………………….12
B. Placement of Oven………………………………………………………12
C. Items for Stacking Oven………………………………………………...12
D. Base Section Assembly……………………………………………..13-14
E. Mounting Single Oven Onto Base Assembly……………………..14-15
F. Stacking and Mounting Two Ovens………………………………..15-16
G. Stacking and Mounting Three Ovens……………………………........16
H. Stacking and Mounting Four Ovens…………………………………...16
I. Electrical Connection……………………………………………………16
J. “Loose” Parts……………………………………………………………..16

SECTION 3- OPERATION……………………………………………………..17
A. Location of Controls……………………………………………………..17
B. MenuSelect™ Control Operation and Programming…………….18-29
C. Cooking in a CTX Oven……………………………………………..30-31
D. Time and Temperature Guide.……………………………………..31-36

SECTION 4- CLEANINING.........................................................................37
A. Cleaning the Cooling Fan Filter………………………………………...37
B. Oven Cleaning Operation…………………………………...………37-38
C. Cleaning “Loose” Parts………………………………………………….38
D. Cleaning the Exterior………………………………………………...….39

SECTION 5- MAINTENANCE & TROUBLESHOOTING…………….….....39

A. Chart 1- Error Messages…………...…………………………………...39
B. Chart 2- Troubleshooting………………………………………………..40

SECTION 6- PARTS LISTS………………………………………………..41-42

Oven Open Rear View………………………………………………………42
Oven Elements Exposed View……………………………………………..43
Oven Front Closed View…………………………………………………….44
Oven Front Open View………………………………………………………45
Single Belt Conveyor………………………………………………………...46
Split Belt Conveyor…………………………………………………………..47

SECTION 7- ELECTRICAL SCHEMATICS……………………………...…..48

A. Model DZ33I, 208/230V, 3Ph Schematic……………………………..48
B. Model DZ33I, 380/415V, 3Ph Schematic…………...………………...49
C. Model DZ33I, 230V, CE, 3Ph Schematic……………………………..50
D. Model DZ33I, 380V, CE, 3Ph Schematic……………………………..51
SECTION 1 - DESCRIPTION
CTX Series oven is:
• Electrically powered • Conveyorized
• Zone heated by infrared panels • Electronically controlled

CTX Oven Model:

• DZ33I – 31” (787 mm) long cooking chamber with a MenuSelect™ control.
NOTE: “DZ” designation on ovens stands for: “DZ” = Duel Zone Temperature Control.

DZ33I

Figure 1

Note:
Wiring diagrams are contained in the manual and
are also located in the oven.

This manual must be kept for future reference

A. Component Location

Oven Data Plate

Figure 1-2
B. Component Function

1. Oven Controller

The controller controls all functions of the oven. The cooking temperatures can be set from 200F
to 900F (93C to 509C). Cooking times (conveyor speed) can be set from 1:00 minute to 60:00
minutes on the DZ33I.

Controller features a self-cleaning mode, a programmable automatic ON/OFF timing mode, and
an energy conserving standby mode. Also included is a service mode designed to assist the
service technician.

The Menu Select control contains 10 menu keys which can be preset to control both oven
temperature and cook time. The operator must then press only the menu key for the desired
product being cooked.

2. Infrared Heating Panels

Heating panels are positioned above and below the conveyor belt in the oven chamber
(figure 1-3). When energized these panels emit infrared long waves. These waves do not heat the
air through which they pass. Instead the waves are absorbed by the outer surface of the product
transported through the oven on the conveyor belt. Using this application, food is placed on the
conveyor and the unique properties of the infrared waves cause it to cook from the outside to the
center in traditional fashion.

Figure 1-3
DZ33I Heat Zones

3. Conveyor

The conveyor is used to convey the product through the oven deck (chamber). The conveyor is
made up of 1to 2 stainless steel wire belts which can travel in either direction around the frame.
The conveyor is controlled by the controller and can travel at speeds from 1:00 to 60:00 minutes.
The speed of the conveyor determines how long the product will be in the cooking chamber which
is the cooking time.

CAUTION: All DZ ovens are Voltage Specific. Check the oven data plate for the voltage. Applying the wrong voltage can
immediately damage the oven. Refer to the Installation Section of this manual for complete instructions before installing
an oven.
C. Oven Specifications

Figure 1-1 Dimensions DZ33I

Single Oven on Base and Casters
Overall Height 39.44” (1001.8mm)
Overall Depth 39.03” (991.4mm)
Overall Length 59.00” (1499mm)
Double Oven on Base and Casters
Overall Height 55.32” (1328.9mm)
Overall Depth 39.03” (991.4mm)
Overall Length 59.00” (1499mm)
Triple Oven on Base and Casters
Overall Height 65.17” (1655.3mm)
Overall Depth 39.03” (991.4mm)
Overall Length 59.00” (1499mm)
Quad Oven on Base and Casters
Overall Height 72.02” (1829.3mm)
Overall Depth 39.03” (991.4mm)
Overall Height 59.00” (1499mm)
Oven Chamber Dimensions
Overall Height 5.5” (140mm)
Overall Width 22.25” (565mm)
Overall Length (Heating Zone) 31.22” (793mm)
Conveyor Baking Area 3.88sq. ft. (0.36sq. m.)
Stainless Steel Single Conveyor Belt Width 18” (457mm)
Stainless Steel Duel Conveyor Belt Width (2) 8.00” (203mm)
Net Weight of Single Unit 362 lbs. (164.2 kg)
0 0 0 0
Temperature Range 150 F-900 F (66.5 C-482 C)

Oven Electrical Specification Chart

NOTE: A separate ground wire must be supplied with each oven; conduit may not be used as a ground.
0 0
NOTE: Supply wire must be rated minimum 90 C (194 F).
Domestic Amp Loading Charts

DZ33I Domestic
Model AC Phase Hz Connected AVG Connected Load (Amps) Required
No Volts kW Operating L1 L2 L3 N Breaker
kW (Amps)
DZ33I 208 1 50/60 8.95 3.1 45.7 45.7 -- -- 60
DZ33I 208 3 50/60 9.5 3.1 30.3 30.3 19.8 -- 40
DZ33I 240 1 50/60 10.0 3.1 41.7 41.7 -- -- 60
DZ33I 240 3 50/60 10.0 3.1 27.6 27.6 18.1 -- 40

DZ33I International
Model AC Phase Hz Connected AVG Connected Load (Amps) Required
No Volts kW Operating L1 L2 L3 N Breaker
kW (Amps)
DZ33I 230 3 50/60 9.2 3.1 18.9 18.9 32.6 - 40
(CE Listed)
DZ33I 380 3 50/60 8.4 3.1 18.9 9.2 9.2 8.9 30
(CE Listed)
D. Dimension Drawings
1. Dimension drawing of Single DZ33I Oven on Base.
Note: All figures in parentheses are in millimeters.

Minimum Clearance
Rear 0”
Left 4”
Right 4”

We reserve the right to change specifications and product

design without notice. Such revisions do not entitle the
buyer to corresponding changes. Improvements, additions
or replacements for previously purchased equipment.
2. Dimension drawing of two stacked DZ33I ovens on base.
Note: All figures in parentheses are in millimeters.
Minimum Clearance
Rear 0”
Left 4”
Right 4”

3. Dimension drawing of three stacked DZ33I ovens on base.

Note: All figures in parentheses are in millimeters.
Minimum Clearance
Rear 0”
Left 4”
Right 4”
4. Dimension drawing of a Quad stacked DZ33I ovens on base.
Note: All figures in parentheses are in millimeters.
Minimum Clearance
Rear 0”
Left 4”
Right 4”

Side View Front View

 SECTION 2 – Installation

5. Oven should be positioned so hot air

A. Inspect for shipping Damage from and other piece of equipment
All shipping container should be examined for cannot enter oven cooling fan air intake
damage before and during unloading. This on oven front. Serious problems could
equipment was carefully inspected and occur.
packaged at the factory. The freight carrier has
assumed responsibility for its safe transit and NOTE: To validate a new oven(s) warranty a certified
delivery. If equipment is received in damaged CTX installer must supervise Steps C through H of
condition, either apparent or concealed, a installation.
claim must be made with the delivering
carrier.
C. Items for Stacking Oven
1. Apparent Damage or Loss- If damage or The following items are required for stacking
loss is apparent it must be noted on the ovens:
freight bill or express receipt at the time Quantity Description
of delivery, and it must be signed by the 2 4”x4”x4’ (10.2cm x 10.2cm x 61cm)
carrier’s agent (driver). If this is not board
done, the carrier may refuse the claim. 2 4”x4”x2’ (10.2cm x 10.2cm x 122cm)
The carrier will supply the necessary board (stacking ovens only)
claim forms. 2 1-1/2”x7’ (3.8cm x 213cm) rigid pipe
Schedule 40
2. Concealed Damage or Loss- If damage
2 Custom M5 Lift (Vermette)
or loss is not apparent until after
equipment is uncrated, a request for
inspection of concealed damage must
be made with carrier within 10 days. The
carrier will make an inspection and will
supply necessary claim forms. Be
certain to retain all contents plus
external and internal packaging/crating
materials for inspection.

B. Placement of Oven
Some very important considerations must be
made when choosing the place where the oven
is to operate.

3. This Oven is conveyorized and operates

continuously. It should be placed so it
fits into the “flow” of the operation.

4. Drafts entering the oven chambers can

cause inconsistent cooking results.
Check the area surrounding the oven
and eliminate sources of drafts such as
open windows or doors and fans or
other appliances that cause air
circulation.
D. Base Section Assembly
1. Locate the carton containing the oven base. Remove and inventory the contents. Refer to the correct
parts lists below and also to Figure 2-1.

Figure 2-1

Single Oven Stand Parts

Item Qty, Part Number Description

1 1 67880 INSUL, BASE PART A
2 2 67881 INSUL, BASE PART C
3 2 67882 INSUL, BASE PART B
PARTS LISTED ABOVE ARE FROM 69978 KIT, DZ33I INSULATION
4 1 67884 WLDMT. BASE DZ33
5 1 67614 PANEL, TOP
6 4 66948 ASSY. LEG, CASTER
7 4 59156 SCR, SL TRUSS HD SS 10-32X1-1/2”
8 16 21422-0001 WASHER, LOCK SPLIT 3/8” ZP
9 16 21416-0001 WASHER, FLAT SS 3/8”
10 16 2000531 SCR, CAP HX HD 3/8”-16X1” NP
 Double Oven Stand Parts

Qty, Part Number Description

1 1 67880 INSUL, BASE PART A
2 2 67881 INSUL, BASE PART C
3 2 67882 INSUL, BASE PART B
PARTS LISTED ABOVE ARE FROM 69978 KIT, DZ33I INSULATION
4 1 67884 WLDMT. BASE DZ33
5 1 67614 PANEL, TOP
6 4 66948 ASSY. LEG, CASTER
7 4 59156 SCR, SL TRUSS HD SS 10-32X1-1/2”
8 16 21422-0001 WASHER, LOCK SPLIT 3/8” ZP
9 16 21416-0001 WASHER, FLAT SS 3/8”
10 16 2000531 SCR, CAP HX HD 3/8”-16X1” NP

Triple Oven Stand Parts

Item Qty, Part Number Description

1 1 67880 INSUL, BASE PART A
2 2 67881 INSUL, BASE PART C
3 2 67882 INSUL, BASE PART B
PARTS LISTED ABOVE ARE FROM 69978 KIT, DZ33I INSULATION
4 1 67884 WLDMT. BASE DZ33
5 1 67614 PANEL, TOP
6 4 66947 ASSY. LEG, CASTER
7 4 59156 SCR, SL TRUSS HD SS 10-32X1-1/2”
8 16 21422-0001 WASHER, LOCK SPLIT 3/8” ZP
9 16 21416-0001 WASHER, FLAT SS 3/8”
10 16 2000531 SCR, CAP HX HD 3/8”-16X1” NP

Quad Oven Stand Parts

Item Qty, Part Number Description

1 1 67880 INSUL, BASE PART A
2 2 67881 INSUL, BASE PART C
3 2 67882 INSUL, BASE PART B
PARTS LISTED ABOVE ARE FROM 69978 KIT, DZ33I INSULATION
4 1 67884 WLDMT. BASE DZ33
5 1 67614 PANEL, TOP
11 4 58930 CASTER

2. Lay Wldmt. Base (Item 4, Figure 2-1) Panel, Top (Item 5). The base will be used
upside down on the floor and remove to stack oven on, and the top secures to the
the protective film from base. Attach the top of the oven top oven.
four Assy. Leg, Caster (Item 5) using 16
SCR, Cap HX HD 3/8”-16X1” NP (Item E. Mounting Single Oven onto Base
10), 16 Washer, Flat SS 3/8” (Item 9), Assembly
and 16 Washer, Lock Split 3/8” ZP (Item
8). For Quad screw casters directly into 1. Cut the bands holding the protective
basepad. shipping carton to the skid. Carefully
remove the bands and lift the carton up
3. Turn the base assembly upright and set off the oven.
aside. Also set aside 4 SCR, SL Truss
HD SS 10-32X1-1/2” (Item 7), and 2. Cut the bands holding the oven to the
skid.
3. Slide the two 4”X4”X10’ (10.2cm X
10.2cm X 304.8cm) pieces of wood
through the oven cavity. The wood
pieces should be sticking out of the
oven equally on both sides. One of the
pieces of wood should be placed to the
rear of the oven and the other in the
front of the oven. See figure 2-2.

4. Position the two Vermette lifts on either

ends of the oven under the 10’
(304.8cm) pieces of wood, making sure
the legs with wheels are up as close as
possible to the skid. Place the two
4”X4”X4’ (10.2cm X 10.2cm X 122cm)
pieces of wood across the two Vermette
forks, at least 6” (182.88cm) in from the
end of the forks, and centered with the
10’ (304.8cm) pieces of wood running Figure 2-2
through the oven cavity. See figure 2-2.
F. Stacking and Mounting Two Ovens

IMPORTANT: Lift the oven with the 1. Cut the bands holding the protective
4”X4”X10’ (10.2cmX10.2cmX122cm) shipping carton to the skid. Carefully
running through the oven only. DO NOT remove the bands and lift the carton up
lift the oven by the conveyor. Damage off the oven.
WILL result.
2. Cut the bands holding the oven to the
5. With the 4’ (122cm) pieces positioned skid.
under the 10’ (304.8cm) begin to lift the
oven with the two Vermette lifts. 3. Slide the two 4”X4”X10’ (10.2cm X
(keeping the oven level at all times). 10.2cm X 304.8cm) pieces of wood
through the oven cavity. The wood
6. When the oven is completely free from pieces should be sticking out of the
the skid, slide it out from under the oven equally on both sides. One of the
oven. (dispose of the skid in accordance pieces of wood should be placed to the
with local regulations). rear of the oven and the other in the
front of the oven. See figure 2-2.
7. Lift the oven high enough to position the
stand under. Roll the stand under the 4. Position the two Vermette lifts on either
oven (do not roll the oven and lifts over ends of the oven under the 10’
the stand) and lower onto the stand. (304.8cm) pieces of wood, making sure
The bottom of the oven will wrap around the legs with wheels are up as close as
the stand. possible to the skid. Place the two
(careful not to get hands or fingers 4”X4”X4’ (10.2cm X 10.2cm X 122cm)
between oven and stand). pieces of wood across the two Vermette
lift forks, at least 6” (182.88cm) in from
the end of the forks, and centered with
the 10’ (304.8cm) pieces of wood
running through the oven cavity.
(figure 2-2)

IMPORTANT: Lift the oven with the

4”X4”X10’ (10.2cmX10.2cmX122cm)
running through the oven only. DO
NOT lift the oven by the conveyor.
Damage WILL result.
 5. With the 4’ (122cm) pieces positioned not be used as ground. Consult national or local
under the 10’ (304.8cm) begin to lift the electrical codes for wire gauge and circuit
oven with the two Vermette lifts (keeping breaker ratings.
the oven level at all times).
CAUTION: All DZ Series Ovens are manufactured
6. When the oven is completely free from for voltage specific operation.
the skid, slide it out from under the
oven. (dispose of the skid in accordance IMPORTANT: ALWAYS carefully check the data
with local regulations). plate voltage rating to be sure which voltage to apply
when installing a DZ Series oven. Applying the
7. Elevate the upper oven high enough to wrong voltage can immediately damage oven.
position the lower oven underneath.
If local codes allow, we recommend that flexible
8. Roll the stand with the lower oven under
conduit be used for final connection as the oven
the upper oven (do not roll the oven
assembly is on casters and the use of flexible
and lifts over the lower oven) and lower
conduit will allow movement for cleaning.
onto the lower oven. The bottom of the
oven will wrap around the top of the
lower oven. J. Loose Parts
(careful not to get hands or fingers
between ovens). The aluminum crumb trays (PN 67932) (2 per
oven) are shipped mounted in place. They are
removable for cleaning and are considered
G. Stacking and Mounting Three Ovens
loose parts. They should be checked prior to
startup to be sure they are properly in place.
1. Follow the previous procedures in step
The stainless steel draft curtain and exit
F.
shelves are packed in a separate carton inside
(careful not to get hands or fingers
oven.
between ovens).

IMPORTANT: Lift the oven with the NOTE: Make sure protective plastic film is removed
4”X4”X10’ (10.2cmX10.2cmX122cm) from draft curtains before installation.
running through the oven cavity only.
DO NOT lift the oven by the conveyor. 1. Draft Curtains, stainless steel (PN
Damage WILL result. 322904) (2 per oven). These mount above
the conveyor at the ends of the cooking
chamber. They serve to reduce drafts
H. Stacking and Mounting Four Ovens
through the oven chamber and to reduce
heat loss to the environment. To install,
1. Follow the previous procedures in step
locate the thin rod above each entrance/exit
F.
of the oven. Hang one draft curtain over
(careful not to get hands or fingers
each rod. They are in their lowest position
between ovens).
when hanging vertical. To raise the curtains
to their highest position, swing them outward
IMPORTANT: Lift the oven with the
until they are horizontal and then push in
4”X4”X10’ (10.2cmX10.2cmX122cm)
toward oven chamber.
running through the oven cavity only.
DO NOT lift the oven by the conveyor.
Damage WILL result. NOTE: Make sure protective plastic film is
removed from exit shelves before installation.
I. Electrical Connection 2. Exit Shelves, stainless steel (PN
69776) (2 per oven). These shelves
All wiring and electrical connections required
mount in cantilever fashion at the exit
for the oven(s) must be performed by a
and entrance end of the conveyor and
certified electrician. Each oven must be wired
provide a landing zone for cooked
according to the electrical specification for the
product. Depending on the operation
oven rating. See charts in Section 1, electrical
they may or may not be needed or used.
schematic in Section 7 and schematics
To install, place the slotted end of the
furnished with the oven. A separate ground wire
shelf over the crossbar at the end of the
must be supplied with each oven. Conduit may
conveyor extension frame.
SECTION 3 – OPERATION
A. LOCATION OF CONTROLS

1. Operation Controls
The following information provides a basic description of the oven’s controls, their locations and the
functions they perform. It is necessary that the operator be familiar with them.

Fan Warning Light: The light will illuminate

when the inside control compartment
reaches 130F (54.4C).

Cooling Fan, Grille and Filter: Air is drawn

through the grille and foam filter by a
24 volt DC cooling fan located
Immediately behind. The fan circulates air
throughout the entire electrical raceway to
cool front panel, top panel, and the
electrical components.

Circuit Breakers: (3 amp) Provides

overload protection for the control circuit.

Figure 3-1
Operating Controls
B. MenuSelect™ CONTROL OPERATION AND PROGRAMMING

1. Function of Controls
The oven operating controls are located to the left of the stainless steel front panel. The control panel
consists of an ON/OFF switch, a keypad with multi-function keys, and a vacuum tube florescent display.
The letter callouts in Figure 3-4 coincide with the following list which explains the keypad.

Figure 3-4
Control Panel

18
The following information provides a basic description of the oven controls, their location and the function they perform.
Refer to Figure 3-4

A. POWER ON/OFF
 Used to turn oven ON and OFF

B. TOP TEMPERATURE
 Used to change set temperature of the top zone(s) during programming.

C. BOTTOM TEMPERATURE
 Used to change set temperature of the bottom zone(s) during programming

D. COOK TIME
 Used to display and/or change cook time setpoint of a preset menu.

E. ACTUAL
 Used to briefly display actual temperature of all 4 zones for about 3 to 4 seconds.

F. Preset Menu Keys 0-9

 Used to operate or program oven in one of ten preset menu modes.
NOTE: In the event of a power failure the oven will default back to the previously used preset menu when power is restored. Always
check that the oven is in the desired mode when the power is restored.

G. MANUAL OVERRIDE
 Used to override preset menu setting and operate oven at any desired temperature and cook time.

H. CLEAN
 Used to enter the self- cleaning mode of oven operation.

I. FEATURE
 Used to initiate features. Pressed previous to entering a feature (TIMER, FORCE, CLOCK, STDBY/RESUME or SERVICE
CODES).

J. TIMER
 Used to set ON/OFF times for automatic timing.

K. FORCE
 Used to take a deck out of timing (auto) mode or cleaning mode.

L. CLOCK
 Used to set the oven clock

M. STDBY/RESUME
 Used to enter and exit 25% reduced power standby mode.

N. SERVICE CODES
 Used to access service modes.

O. Display. Provides readout of data including:

 Data being entered
 Error and service information
 Set and actual temperatures
 Set cook times
 Oven status

19
 1. OPERATION of theZ33I MenuSelect™ Control Ovens
a. Turn Oven Deck ON

1. Turn ON main disconnect switch at the wall box.

2. Turn keypad ON/OFF switch ON.

NOTE: If oven is programmed for automatic timing, turn keypad ON/OFF switch to ON and oven will
automatically turn ON and OFF at the set times. Keypad ON/OFF switch must remain ON for timed operation.

3. The display will automatically scroll through six (6) screens. See below for the screen order.

   

  Repeat scroll

b. Preset Menu Select Operation

Step Press Key Display Reads

The preset menu that was being

used when the oven was turned
OFF.

1. Press desired preset menu #

Oven deck is ready for cooking

when “READY” is displayed

c. View Actual Temperatures in all 4 zones

NOTE: To view the actual temperature the ACTUAL key must be pressed while the P: # is displayed.

Step Press Key Display Reads

Ready = Oven at set temperature

Heating = Oven heating up to set temperature
Cooling = Oven cooling down to set temperature

20
1. Push ACTUAL key

After approximately 3 to 4 seconds the display

reverts to the original program screen

d. View set temperature in all 4 zones

Step Press Key Display Reads

1. View set top temperature

2. Press TOP TEMP key

3. View set bottom temperature

4. Press BOTTOM TEMP key

e. Viewing set Cook Time

Step Press Key Display Reads

1. View set Cook Time

21
2. Press COOK TIME key

f. Put oven deck in STANDBY mode

This feature allows a deck to be put into an energy saving standby mode which reduces the
temperature of the oven deck by 25%.

Step Press Key Display Reads

1. Press FEATURE key

2. Press STDBY/RESUME key

The timer next to the Time: in the

display will start to count up indicating
the amount of time the oven is in the
standby mode.

g. Resume normal operation from the standby mode

This feature is used to return an oven deck back to normal operation from the standby mode.

Step Press Key Display Reads

1. Press FEATURE key

2. Press STDBY/RESUME key

h. Cleaning Operation

Step Press Key Display Reads

22
1. Push and hold for 2 seconds to
start cleaning operation

2. Display will count up from 00:00

to 60:00

3. After the Clean cycle has completed

the preset menu prior to the Cleaning
cycle is re-initiated

i. Cancel cleaning operation

Step Press Key Display Reads

1. Press FEATURE key

2. Press FORCE key

The oven deck will return to the

preset menu that was in use prior to
the cleaning cycle

3. Programming the MenuSelectTM control on DZ33I ovens

TM
The DZ33I oven contain one MenuSelect control. Through this control you are capable of programming all four heating
elements as well as the conveyer motor speed.
This oven has four heating zones as shown in Figure 3-5

Figure 3-5

The oven controller controls all functions of the oven. To operate the oven the controller must be programmed. The
following pages contain a step by step “hands on” programming exercise. We invite you to program your oven by
following the examples.

23
 0 0
NOTE: This exercise assumes first time start after installation. Programming from the factory is 200 F (93 C)
temperature settings and 2 minute cook times.

a. Turn Oven Deck ON

1. Turn ON the main disconnect switch at the wall box.

Displays Reads

NOTE: The date and time may be different from shown values. The date and time will be set later in this tutorial.

2. Turn Keypad ON/OFF switch ON.

b. The control is for programming, and must be unlocked to program.

1. When trying to program the control it will ask for a code.

2. In order to enter the program mode the code 1397 must be entered.
3. By entering this code the programming modes are enabled and will remain open for a period
of 30 seconds. After this time period the keypad will then ask for the code again.
4. After entering the code number press a preset program button (program number 0 through 9)
and set the top temperatures, bottom temperatures, and cook time values.
5. After the desired preset values are set, the control will automatically retain this information till
the program is changed.

NOTE: Do not lose the code number (1397) or you will not be able to change your program if needed.
TM
c. Setting the preset MenuSelect temperatures in all four zones and the oven cook time.

Step Press Key Display Reads

1.Select preset menu key to be

Programmed

2.Press TOP TEMP key

3.Using the numeric keypad enter the new top left temperature.
As the cursor moves to the right enter the new top right temperature.

NOTE: If both top left and top right temperatures are the same
entering in the top left temperature and then pressing the TOP TEMP
button will lock in the same value for the top right temperature
as set on the top left side.

24
4.Press TOP TEMP key

5.Press BOTTOM TEMP key

6.Using the numeric keypad enter the new bottom left temperature.
As the cursor moves to the right enter the new bottom right temperature.

NOTE: If both bottom left and bottom right temperatures are the same
entering in the bottom left temperature and then pressing the BOTTOM TEMP
button will lock in the same value for the bottom right temperature
as set on the bottom left side.

7.Press BOTTOM TEMP key

8.Press COOK TIME key

9.Using the numeric keypad enter the new cook time.

10.Press COOK TIME key

11. Repeat Steps 1 – 10 to program the remaining presets.

Note: If only using one time and temperature, set all presets to the same time and temp. This way if anyone presses
another preset it will not change to a different time and temp.

d. Setting the Clock

The clock sets the day of the week, the time, and AM or PM.

Step Press Key Display Reads

1. Press FEATURE key

25
2.Press CLOCK key

3.Using the numeric keypad enter the time , , ,

4.Enter either 1 or 2 for appropriate selection

For AM or PM

5.Enter selection 1 through 7 for correct day

6.After 2 seconds the display reverts to

d. Set the Timer

The timer can be set to turn the oven ON and OFF automatically. The timer cycle runs for seven days and
then repeats itself. The times set for the oven to turn ON can be the same or different for each day as can
the times set for the oven to turn OFF. The timer program allows only one ON and one OFF per 24 hour
day, midnight to midnight. Refer to the chart (Figure 3-6) to assist in choosing ON/OFF times.

Note: When using the timer you MUST program every day of the week, if there is a day you do not want the
oven to turn ON you can program the oven to come on for one (1) minute only.

Step Press Key Display Reads

1.Press FEATURE key

2. Select TIMER key

3.Using the numeric key pad enter the time , , ,

26
4.Enter either 1 or 2 for appropriate selection

5.Using the numeric key pad enter the time , , ,

6.Enter either 1 or 2 for appropriate selection

7.The display will scroll to the next timer to set

8.Repeat steps 1 through 7 until all seven days of the week have the timer set for their appropriate time to turn ON and
time to turn OFF.

The oven is now programmed for automatic timing. When in the timing mode DO NOT use the ON/OFF
switch to turn the oven ON and OFF, the switch must remain in the ON position for timing mode operation.
When the timer cycles the oven OFF the display will read “TIMING”. When the timer cycles the oven ON
again the operational status display will resume.

As stated earlier, the timer program only allows for on ON and OFF cycle per 24 hour day, midnight to
midnight. When choosing an ON and OFF time use the following chart. When the chosen times are plotted
it can be determined if there is a time conflict. The chart also provides a reference while the timers are
being set. Important: OFF times cannot fall into the AM hours of the next day.

Figure 3-6

f. Force out of automatic timing

The FORCE feature allows the user to remove the oven from automatic timing mode and turn it ON without changing the
timer settings. When in normal operation mode FORCE has no effect.

Step Press Key Display Reads

1.Press FEATURE key

2.Press FORCE key

27
Oven will return to the preset menu # that was used previous to timing.

3.Press desired preset menu number

NOTE: These same steps can also be used to FORCE out of automatic cleaning. To return the oven to
automatic timing mode turn ON/OFF switch to OFF position and then to ON position.

g. Manual Override operation

TM
This feature is used to operate the oven deck manually. The oven deck is taken out of the MenuSelect mode by
TM
entering new parameters and is returned to the MenuSelect mode without saving the parameters.

Step Press Key Display Reads

1.Press MANUAL OVERRIDE key

P: - Indicates preset mode

2.Set the oven deck temperature and cook time as in step c. The oven deck will function to the new settings, but the
settings will not be saved.

M: - Indicates manual
override mode

3.To return to normal preset menu press

the preset menu number.

h. Fahrenheit or Centigrade

This feature is used to change the display to read in either Fahrenheit (F) or Centigrade (C).

Step Press Key Display Reads

1.Press FEATURE key

2.Press SERVICE CODES key

28
3.Enter service code 80 ,

4.Enter 1 for degree F or 2 for degree C or

5.(Number 2 chosen)

6.(Display reads)

7.Select TOP TEMP key to exit service code

Function.

Notes:

29
 C. Cooking in a CTX oven

1. Cooking Trials
The purpose of conducting cooking trials is to determine the exact temperature settings and cooking time(s) needed to
produce best results with your specific product(s). The fastest and easiest way to conduct these trials is to start with
settings already established for product(s) similar to yours. We recommend they be used as beginning set points for your
tests.

Testing can be completed easier and faster and with less confusion if you keep accurate records of each test.
Choose your first product for test and look it up in the table Section 3-7 of this manual. Now program the oven with the
temperatures and cook times shown. (Refer to section 3-7 Time and Temperature Guide)

NOTE: If you are starting the oven from “cold” please allow 30 minutes heat up time. The elements cycle after
approximately 15 minutes, however, additional time for the oven chamber to become stabilized and evenly saturated with
heat.

Begin your first trial run. Examine the finished product and evaluate it based on the following guidelines.

RESULTS SOLUTION
Outside too dark or burned Reduce Temperatures
Outside too light or not cooked Increase Temperatures
Inside Overdone or dried out Shorten Cooking Time
Inside Underdone or raw Lengthen Cooking Time

NOTE: Sometimes an increase in temperature may require a corresponding decrease in cooking time. Conversely a
decrease in temperature may require a corresponding increase in cooking time.

After evaluating the results, make the indicated time/temperature setting adjustments and allow about 15 minutes for the
oven to stabilize at the new temperature settings. It may be necessary to run several tests before you obtain the exact
results you want.

2. Loading the Conveyor

Achieving maximum production is dependent on proper utilization of the conveyor belt. Depending on size, pans can be
placed on the conveyor belt in a variety of configuration to best utilize the space available.

The following illustrations show placement of various size round and square pans to achieve maximum production rates.
Pans in other sizes or shapes will require different placement. You will have to determine the best placement configuration
for your pans. Do not place pans off the edge of the belt or allow them to overhang.

6”
152 mm
12”
16”
305 mm
406 mm

8”
203 mm

10” 18”
254 mm 14” 457 mm
356 mm

30
Production output for any pan size can be easily calculated using the following formula:

This formula is based on a succession of single pans being placed on the belt. No consideration is given to multiple pans
across the 18” wide belt nor to staggered loading. The hourly production rate obtained by the above calculation must be
multiplied by a factor equal to the number of pans placed across the belt.

3. Production Capacity Charts

The production output figures shown below are based on using round pans in the various sizes shown. These figures
reflect output.

Model DZ33I Series Oven

COOK TIME 6” 8” 9” 10” 12” 14” 16” 18”

4 min. 232 116 103 66 47 33 29 26
5 min. 186 93 83 53 37 27 24 21
6 min. 155 78 69 44 31 22 20 17
7 min. 133 66 59 37 27 19 17 15
8 min. 116 52 52 33 23 17 15 13
9 min. 103 52 46 30 21 15 13 11
10 min. 93 47 41 26 19 13 12 10
12 min. 78 39 34 22 16 11 10 9
14 min. 66 33 30 19 13 9 9 7
16 min. 58 29 26 17 12 8 8 6
18 min. 52 26 23 15 10 7 7 6
20 min. 47 23 21 13 9 6 6 5

D. Time and Temperature Guide

Figure 3-7

Product Zone Temperature Cook Pan Type Amount State

Entrance Exit Time and Size Weight or
Min. Count
Top / Bott Top / Bott

Appetizers
Nachos 850/850 F 750/750 F 3 Alum.10” 10 oz. Fresh
454/454 C 398/398C
Oysters 900/900 F 850/850 F 4 Alum 8-Jun Fresh
Rockefeller 482/482 C 454/454 C
Potato Skins 850/850 F 750/750 F 3 Alum 10” 10 oz. Fresh
454/454 C 398/398 C
Rurmaki 850/850 F 750/750 F 6 Alum 8-Jun Fresh
454/454 C 398/398 C
Seafood 900/900 F 850/850 F 6 Alum 6” 4-6 oz. Fresh
Kabob 482/482 C 454/454 C

31
 Product Zone Temperature Cook Pan Type Amount State
Entrance Exit Time and Size Weight or
Min. Count
Top / Bott Top / Bott

Baked Goods
Bagels 750/750 F 650/650 F 8 Wire Mesh 3 oz. Fresh
398/398 C 343/343 C
Bread Sticks 850/850 F 750/750 F 6 Alum. ½ 2 oz. Fresh
454/454 C 399/399 C Size
Brown & 700/700 F 600/600 F 4 Alum. 1 oz. Thawed
Serve Rolls 370/370 C 315/315 C
Corn Bread 600/600 F 750/700 F 15 Alum. ½ 2-1/2 oz. Fresh
315/315 C 399/371 C Size
Dinner Rolls 700/700 F 600/600 F 8 Alum. ½ 3 oz. Fresh
370/370 C 315/315 C Size
Fresh Bread 700/700 F 600/600 F 10 Alum. ½ 1 lb. Fresh
370/370 C 315/315 C Sheet
Garlic Bread 900/900 F 800/800 F 2 Alum. ½ 1 lb. Fresh
482/482 C 426/426 C Size
Muffins 600/600 F 750/700 F 15 Dark Alum. 3 oz. Fresh
315/315 C 399/371 C
Popovers 550/550 F 650/650 F 30 Dark Alum. 3 oz. Fresh
288/288 C 343/343 C
Soft Pretzels 800/800 F 700/700 F 8 Alum. ½ 2 oz. Fresh
426/426 C 370/370 C Size
Toast 900/900 F 800/800 F 2 None Slice Fresh
482/482 C 426/426 C

Beef
Beef Ribs – 900/850 F 900/850 F 8 Alum. ½ 8 ribs Precooked
Finish 482/454 C 482/454 C Size
Hamburger 900/900 F 900/900 F 4 Alum. ½ 4 oz. Fresh
4:1 482/482 C 482/482 C Size
Hamburger 900/900 F 900/900 F 5:30 Alum. ½ 4 oz. Frozen
4:1 482/482 C 482/482 C Size
Hamburger 900/900 F 900/900 F 10 Stainless 8 oz. Fresh
2:1 482/482 C 482/482 C
Liver & 850/850 F 750/750 F 10 Alum. ½ 4 oz. Fresh
Onions 454/454 C 398/398 C Size
Meatballs 900/900 F 800/800 F 8 Alum. ½ 2 oz. Refrig.
482/482 C 426/426 C Size
Rib Eye 900/900 F 900/900 F 8 Stainless 4 10 oz. Fresh
Steak 482/482 C 482/482 C X7

32
 Product Zone Temperature Cook Pan Type Amount State
Entrance Exit Time and Size Weight or
Min. Count
Top / Bott Top / Bott

Beef Continued
Salisbury 900/900 F 800/800 F 6 Alum. ½ 4 oz. Fresh
Steak 482/482 C 426/426 C Size
Strip Steak 900/900 F 900/900 F 8 Stainless 4 8 oz. Fresh
482/482 C 482/482 C X7
Strip Steak 900/900 F 900/900 F 10 Stainless 4 12 oz. Fresh
482/482 C 482/482 C X7
Tenderloin 850/850 F 750/750 F 15 Alum. ½ 4 lbs. Fresh
454/454 C 399/399 C Size

Breakfast Foods
Bacon 900/900 F 800/800 F 6 Alum. 1 lb. Refrig.
482/482 C 426/426 C w/rack
Biscuits 800/800 F 700/700 F 8 Alum. ½ 3 lbs. Fresh
426/426 C 370/370 C Size
Egg Patty 750/750 F 650/650 F 4 Alum 5” 2 Eggs Fresh
398/398 C 343/343 C
Fried Eggs 750/750 F 650/650 F 4 Alum. 5” 2 Eggs Fresh
396/396 C 343/343 C
Puffy Omelet 750/750 F 650/650 F 8 Alum. 6 oz. Fresh
398/398 C 343/343 C Skillet 9”
Quiche 700/700 F 600/600 F 25 Dk. Alum. 24 oz. Fresh
370/370 C 315/315 C Pie
Sausage Links 900/900 F 800/800 F 6 Alum. ½ 1.5 oz. Refrig.
482/482 C 426/426 C Size
Sausage Patty 900/900 F 800/800 F 4 Alum ½ 1.5 oz. Refrig.
482/482 C 426/426 C Size

Casseroles
Enchiladas 900/900 F 800/800 F 8 Oven 12 oz. Refrig.
482/482 C 426/426 C China
Lasagna 850/850 F 750/750 F 12 Oven 12 oz. Refrig.
454/454 C 396/396 C China
Macaroni & 700/700 F 600/600 F 25 Stainless 5 lbs. Refrig.
Cheese 370/370 C 315/315 C 20 X 20
Pasta & Sauce 850/850 F 750/750 F 8 Oven 12 oz. Refrig.
454/454 C 396/396 C China

33
 Product Zone Temperature Cook Pan Type Amount State
Entrance Exit Time and Size Weight or
Min. Count
Top / Bott Top / Bott

Cookies
Bar Cookies 650/650 F 600/600 F 10 Alum. ½ 1 lb. Fresh
343/343 C 315/315 C Size
Brownies 700/700 F 600/600 F 15 Alum. ½ 3-1/2 lbs. Fresh
370/370 C 315/315 C Size
Chocolate 650/650 F 600/600 F 7 Alum ½ ¾ oz. Fresh
Chip 343/343 C 315/315 C Size
Chocolate 650/650 F 600/600 F 8 Alum ½ ½ oz. Fresh
Chip 343/343 C 315/315 C Size
Macaroons 650/650 F 600/600 F 15 Alum. ½ 1 oz. Fresh
343/343 C 315/315 C Size
Oatmeal 650/650 F 600/600 F 7 Alum. ½ 1-1/2 oz. Fresh
343/343 C 315/315 C Size

Desserts
Baked Apple 700/700 F 600/600 F 25 Stainless 12 Fresh
370/370 C 315/315 C 12 X 20 Apples
Baked 700/700 F 600/600 F 25 Custard 4 oz. Fresh
Custard 370/370 C 315/315 C dish ½
Size
Cream Puffs 550/550 F 650/650 F 30 Alum ½ 2 oz. Fresh
287/287 C 343/343 C Size
Fruit Pie 550/550 F 650/650 F 30 10” Pie 25 oz. Fresh
287/287 C 343/343 C
Layer Cake 650/650 F 600/500 F 15 Alum ½ 3 lbs. Fresh
343/343 C 315/260 C Size
Meringue Pie 650/650 F 600/600 F 7 10” Pie 26 oz. Fresh
343/343 C 315/315 C
Puff Pastry 650/650 F 600/600 F 15 Alum ½ 4 oz. Fresh
343/343 C 315/315 C Size

34
 Product Zone Temperature Cook Pan Type Amount State
Entrance Exit Time and Size Weight or
Min. Count
Top / Bott Top / Bott

Fish and Seafood

Filet of Sole 900/900 F 900/900 F 6 Stainless 6 oz. Fresh
482/482 C 482/482 C 4X7
Lobster Tail 900/900 F 900/900 F 8 Stainless 8 oz. Fresh
482/482 C 482/482 C 4 X 7 with
water
Sea Scallops 900/900 F 900/900 F 6 Stainless 8 oz. Fresh
482/482 C 482/482 C 4X7
Shrimp 900/900 F 900/900 F 6 Stainless 8 oz. Fresh
Scampi 482/482 C 482/482 F 4X7
Snow Crab 900/900 F 900/900 F 6 Stainless 8 oz. Fresh
482/482 C 482/482 C 4X7
Stuffed 900/900 F 900/900 F 8 Stainless 8 oz. Fresh
Flounder 482/482 C 482/482 C 4X7
White Fish 900/900 F 900/900 F 8 Stainless 8 oz. Fresh
Fillet 482/482 C 482/482 C 4X7
Whole Trout 900/900 F 900/900 F 8 Stainless 9 oz Fresh
482/482 C 482/482 C 4X7

Poultry
Chicken 800/800 F 700/700 F 15 Alum ½ 12 pcs. Fresh
Cordon Bleu 426/426 C 370/370 C Size
Chicken 800/800 F 700/700 F 18 Alum ½ 12 pcs. Fresh
Pieces 426/426 C 370/370 C Size
Half Chicken 800/800 F 700/700 F 20 Alum ½ 1-1/4 Fresh
426/426 C 370/370 C Size lbs.
Whole 800/800 F 700/700 F 25 Alum ½ 2-1/2 Fresh
Chicken 426/426 C 370/370 C Size lbs.

35
 Product Zone Temperature Cook Pan Type Amount State
Entrance Exit Time and Size Weight or
Min. Count
Top / Bott Top / Bott

Pork
Breaded Chop 800/800 F 700/700 F 8 Alum ½ 4 oz. Fresh
425/425 C 370/370 C Size
Pork Chop 800/800 F 700/700 F 15 Alum ½ 4 oz. Fresh
425/425 C 370/370 C Size
Pork Ribs 900/900 F 850/850 F 8 Alum ½ Slab Fresh
(Finish) 482/482 C 454/454 C Size

Pizza
Deep Dish 750/750 F 650/650 F 10 Black Fresh
398/398 C 343/343 C Deep Pan
Calzone 675/675 F 625/625 F 8 Pizza Fresh
375/375 C 329/329 C Screen or
Black
Sheet Pan
Stuffed 650/650 F 550/550 F 20 Black Fresh
343/343 C 287/287 C Deep Pan
Thick Crust 775/775 F 675/675 F 6:30 Black Fresh
412/412 C 357/357 C Pizza Pan
Thin Crust 800/800 F 700/700 F 5:30 Pizza Fresh
426/426 C 370/370 C Screen
Thin Crust 650/650 F 550/550 F 9 Pizza Frozen
343/343 C 287/287 C Screen
Thin Crust 800/800 F 750/750 F 5 Pizza Pre-
426/426 C 398/398 C Screen Bake

36
SECTION 4- CLEANING
Frequent cleaning will help your oven operate at peak performance and efficiency.

Keep your oven clean!

A. Cleaning the cooling Fan Filter

The foam filter and the protective grille of the cooling fan should be cleaned weekly. Daily cleaning may be required if flour
has built up on filter. Snap the protective grille off and wipe clean with a cloth. Remove the foam filter and inspect it. If
dusty, shake briskly. If there is greasy dirt, gently wash in warm soapy water, rinse, squeeze and set aside to dry
completely. Reinstall filter and grille.

CAUTION:
Electrical Components are directly behind the
cooling fan.
BE SURE filter is dry before reinstalling.

B. Oven Cleaning Operation

CTX series oven features a self-cleaning cycle already programmed into the control. When the cleaning cycle is
engaged the control automatically increases all heat zones to 900°F (482°C). When all four hearing zones are at
900 the control will count down from 60:00 till it reaches 00:00 minutes. At the conclusion of the cycle the control
returns the oven chamber to the status in effect prior to engagement of the cleaning cycle. If the oven is
programmed to shut OFF (timing Mode) during the CLEAN cycle the CLEAN Mode will override program and
continue at 900°F (282°C) for the full 60 minutes. Oven will then shut OFF in Timing Mode.

. Cleaning Operation

Step Press Key Display Reads

1. Push and hold for 2 seconds to

start cleaning operation

37
2. Display will count up from 60:00
to 00:00

3. After the Clean cycle has completed

the preset menu prior to the Cleaning
cycle is re-initiated

i. Cancel cleaning operation

Step Press Key Display Reads

1. Press FEATURE key

2. Press FORCE key

3.The oven deck will return to the

preset menu that was in use prior to
the cleaning cycle

CAUTION: Be sure oven is off and cool to the touch and the conveyor is
stopped before attempting to wipe out the oven chambers

C. Cleaning “Loose” Parts

The following items must be removed from the oven to be cleaned manually.

CAUTION: These procedures should be performed only when the oven is OFF, cool to the touch and the
conveyor is stopped

Crumb Trays: Clean daily. To remove: On the idler side lift and slide the tray toward the front of the oven. On the
drive side lift up the side of the tray closest to the oven, push into chamber slightly, lower outer edge and remove.
Empty residue, wash, rinse and dry thoroughly. Re-install.
Note: These trays are made of aluminum, do not use commercial oven cleaners, this will damage the trays.

Exit Trays: Clean Daily. To remove: Lift off from end of conveyor. Wash, rinse, and dry thoroughly.

Heat Curtains: Clean as needed. Unhook heat curtains from the rods above the entrance and exit end of the
oven. Wash, rinse and dry thoroughly. Re-install.

NOTE: Commercial oven cleaners can be used to clean stainless steel “loose” parts.

38
 D. Cleaning the Exterior

CAUTION: Turn off power to the oven at the wall box by pulling the main disconnect switch.

The body of the oven is stainless steel. It can be wiped clean using any commercially available stainless steel spray
cleaner or you can clean the oven using a DAMP cloth wrung out of mild detergent solution. Rinse in similar fashion
with clear water. DO NOT allow excess fluid to enter any of the cracks around the keypad or the lower control panel.
DO NOT use abrasive compounds.

SECTION 5- MAINTENANCE & TROUBLESHOOTING

Note: An authorized CTX service representative must be contacted for any failures that cannot be remedied by
Reprogramming or Rebooting System.

Caution: Do not remove access panels at the front or rear of oven. High voltage exists inside these
compartments which can cause serious injury or death.

Maintenance:
1. 3 Months

 Check and tighten all electrical connections.

Troubleshooting:
A. Chart 1- Error Messages

Display Error Code Explanation Corrective Action

OVER TEMP SHUTDN Over Temperature Error: Call for service
ZONE# This occurs if at least one zone’s
actual temperature exceeds the
maximum allowed temperature of
980F (526C)
EXT. AMB SHUTDN Check axial cooling fan at lower front
External Ambient Error: of oven for proper operation and
This occurs if the external ambient cleanliness. Also it may be the
temperature exceeds 150F (65C). temperature of the area surrounding
the oven must be reduced. If the fan
is not running call for service.
INT. AMB SHUTDN Internal Ambient error: Check axial cooling fan at lower front
This occurs if the internal ambient of oven for proper operation and
temperature exceeds 150F (65C). cleanliness. Also it may be the
temperature of the area surrounding
the oven must be reduced. If the fan is
not running call for service.
MOTOR JAMMED Conveyor Jammed: Clear item that is jamming the
Conveyor stopped when speed setting conveyor and/or reset circuit breaker
is between 1 and 60 minutes or on the front of the control panel. If
conveyor runs full speed. conveyor still does not operate call for
service.
MOTOR RUNAWAY Conveyor Runaway: Check for proper speed setting. If
Conveyor runs at full speed. speed setting is correct call for service.

39
 B. Chart 2- Troubleshooting

Symptom Probable Cause Remedy

Display shows irregular or illegible  Could have been caused by 1. Turn keypad to OFF and then
characters. voltage spikes which caused back ON.
interruption to programming.
2. Turn main circuit breakers on
electrical panel OFF and then
 Could be caused by the display
back ON. This will completely
is overheating. restart program.
3. If display remains illegible, see
step 4.
4. Check to see filter is clean and
the cooling fan is running if not
call service.
Conveyor belt stops completely or  If belt time is 15 mins or 1. Check to see if reset is tripped.
intermittently. greater, belt will occasionally
2. Check for objects jammed in
stop. This is called belt
conveyor and remove.
indexing and is not a
problem. 3. Turn oven off, reset the
breaker, and turn oven on.
 If belt time is set less than 15 4. If motor still does not run, call
mins check to see if drive for Service.
roller is turning.
Display does not show READY after  Oven has not reached set 1. Check Set & Actual Temps for
oven has been on for 20 min. temp, maybe caused by a all zones.
contact not closing or a failed
2. If actual temps are not within +
temp probe or element.
or - 6F (-14C) within 30 min
call for service.

Product is not cooking.  Check cook time and temp for  Adjust cook time and temp to
proper settings, conveyor correct settings.
could be running too fast or
 Turn ON/OFF switch OFF then
temp could be set wrong.
flip main circuit breakers OFF
 Display shows temp low or and ON 2 or 3 times.
zone(s) failed.
 Redirect air flow.
 Check for possible air flow
through oven

40
SECTION 6 - Parts Lists
A. Parts List

Part Number Description DZ33I, 208/240 DZ33I, 380/415

3102458 Plastic fan filter guard 1 1
3102469 Filter media 1 pkg. 1 pkg.
69799 24 VDC cooling fan 1 1
35823 On/Off switch 1 1
66195 Keypad control interface 1 1
67975 Contactor 4 pole 1 1
67857 Solid state relay 2 2
45036 3A Circuit breaker 1 1
67872 Thermocouple 2 2
97393 Bayonet Lock Assembly 2 2
30089 208V Hearth plate 1 0
340931 240V Hearth plate 1 1
65756 Gear motor 1 1
69765 Current sensing board 1 1
68310 Motor control board 1 1
69649 I/O board 1 1
68030 4 Pole circuit breaker 1 1
69079 24V power supply 1 1
66192 High limit board 1 1
63909 Interlock switch 1 1

Spare Parts Kit

68310

41
 Oven Open Rear View

Item Qty. Part Number Description

1 1 65756 Gear Motor (SB)
2 5 67872 Thermocouple
3 5 97393 Bayonet
4 2 27480-0001 Terminal Block 175A
5 4 65806 Terminal Block 85A
6 1 67614 Top Panel

42
 Elements Exposed View

Item Qty. Part Number Description

1 4 30089 208V Hearth Plate
1 4 340931 240V Hearth Plate
2 8 69557 Porcelain Tube
3 8 220018 Sleeve, Insulating
4 8 F706A8701 Sleeve, Insulating
3/16” 240C

43
 Front Closed View

Item Qty. Part Number Description

1 1 35823 On/Off Switch
2 1 66195 Keypad Interface
3 2 45036 3A Circuit Breaker
4 1 3102458 Fan Filter Guard
5 1 3102468 Filter Media

44
 Front Open View

14

Item Qty. Part Number Description

1 1 33813 RFI Filter
2 1 63909 Interlock Switch
3 2 45036 3 Amp Breaker
4 1 68030 4 Pole Circuit Breaker
5 1 67975 4 Pole Contactor
6 1 69799 24 VDC Cooling Fan
7 4 67857 75 A Solid State Relay
8 1si., 2sb. 65756 Gear Motor
9 1 66192 Limit Control
10 1 69079 24V Power Supply
11 1 69765 Current Sensing Board
12 1 si., 2sb. 68310 Motor Control Board
13 1 69649 I/O Board
14 1 69711 LED, Panel Mount
Indicator

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 28 8 69776 Extension Tray (not shown)
Single Belt Conveyor

46
 28 8 69776 Extension Tray (not
shown)
Split Belt Conveyor

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Section 7 - Schematics

A. DZ33I, 208/230V, 3Ph Schematic

48
B. DZ33I, 380/415V, 3 Ph Schematic

49
C. DZ33I, 230V CE, 3 Ph Schematic

50
D. DZ33I, 380V CE, 3 Ph Schematic

51
Notes:

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