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UK/3
NOTE: The device selected should be in the immediate vicinity of
the oven and within easy access.
The baking chamber is delivered with the required voltage indicated on
the rating plate (fig.1 part.A).
To carry out electrical connection, remove the protective cover located
on the rear side of the baking chamber (fig. 8). The connection cable
must be supplied by the installer, the cable must be long enough to
allow the chamber to be moved for cleaning.
WARNING! Because the oven is equipped with casters it is
necessary:
a) Adequate means must be provided to limit the movement of the
appliance without depending on or transmitting stress to he
electrical conduit;
b) The restraining means are to be attached to the appliance, in the
proofer or stand bottom side (fig.5);
c) The appliance shall be installed using flexible conduit.
Insert a cable with an adequate cross-section (see technical data) into
the cable raceway provided (fig.9-10 part B) and connect it to the
terminal board as shown in figures 11, respectively.
Moreover, these appliances must be connected to the unipotential
system: a terminal is provided for this purpose at the back of the
appliance. It is marked with the following symbol TERMINAL FOR
THE UNIPOTENTIAL SYSTEM.
When connection has been completed, check that the supply voltage,
with the appliance running, does not differ from the rated value by
more than ±5%.
2.5.2.2 PROOFER ELECTRICAL CONNECTION
WARNING! The compartment must be fitted with a omnipolar
main switch with fuses or an automatic switch suitable for the
values shown on the plate.
NOTE: The device selected should be in the immediate vicinity of
the appliance and within easy access.
The proofer is delivered with the required voltage indicated on the
rating plate (fig.1 part.A).
To carry out electrical connection, remove the protective cover located
on the rear side of the compartment (fig.12).
The connection cable must be supplied by the installer, the cable must
be long enough to allow the chamber to be moved for cleaning.
Insert a cable with an adequate cross-section (see technical data) into
the cable raceway provided (fig.13 part B) and connect it to the
terminal board as shown in figure 14.
When connection has been completed, check that the supply voltage,
with the appliance running, does not differ from the rated value by
more than ±5%.
WARNING! The flexible wire for connection to the power supply
must have characteristics at least equal to the model with rubber
insulation H07RN-F and must have a rated section suited to the
maximum absorption (see technical data).
WARNING! It is essential that the appliance be properly earthed.
A special earth terminal has been provided for this purpose on the
connection terminal board (fig. 10-11-14). It is marked with the
earth symbol and the earth wire must be connected to it.
Moreover, these appliances must be connected to the unipotential
system: a terminal is provided for this purpose at the back of the
appliance. It is marked with the following symbol TERMINAL FOR
THE UNIPOTENTIAL SYSTEM.
3 OPERATION
3.1 PRELIMINARY CONTROL OPERATIONS
WARNING! Before commencing start-up and programming of the
oven, always check that:
- all electrical and earthing connections have been properly made.
- all vapour exhaust connection operations have been properly
made.
All control operations must be carried out by specialised
technicians holding a proper license.
WARNING!
- The oven must always be under surveillance when in operation.
- During operation the oven surfaces, and in particular the glass,
become hot, so that care must be taken not to touch them so as to
prevent scalding.
- When opening the door make sure you stand at a safe distance
from any hot steam that may come out of the baking chamber.
- Never allow unauthorised persons to approach the oven.
For more even results, we recommend avoiding the use of temperatures
above those recommended for the type of product being baked.
3.2 STARTING UP THE BAKING CHAMBER WITHOUT
THE STEAMER
Two control panels are located on the front right hand side of the
baking chamber, as illustrated in figure 17.
1. Main switch (ON/OFF)
2. Safety thermostat (Reset)
3. Temperature regulator (+up/-down)
4. Set temperature display (Set Point °C)
5. Ceiling power regulator
6. Ceiling power regulator display
7. Floor power regulator
8. Floor power regulator display
9. Start/Stop heating elements button
10. Economy
11. Baking chamber on/off button (light)
12. Baking chamber internal temperature display
13. M button (manual).
14. P button (programs).
15. Timer button
WARNING! The chamber is suitable only for cooking bread and
pizza.
NOTE: The electronic controls allow more precise and rapid
regulation of the oven. However, they are by nature more delicate
than traditional ones.
To ensure that they remain in a proper state of operation it is
recommended that the buttons on the electronic control panel be
activated by pressing lightly with one finger, avoiding excessive
pressure and impact.
a) Turn the main switch (item 1 – fig. 17) on the top control panel to
ON. Both the switch itself and the electronic panel below it will
light up.
The pyrometer serves to use the oven in “MANUAL” mode or in
“PROGRAMS” mode, where it recalls the execution of one of the
baking programs stored in the memory.
The pyrometer has two buttons, “M” (manual, fig.17 item 13) and
“P” (programs, fig. 17 item 14); when these buttons are pressed,
the appliance passes from one mode to the other. The relevant LED
on each button shows which of the two modes has been selected at
all times.
When the oven is switched on, the pyrometer returns to the
previous setting from the last time it was switched off (the LED
light indicates whether this is “Manual” or “Programs” mode.
3.2.1 SWITCHING ON FOR THE FIRST TIME
When starting up the equipment for the first time or after a long period
of disuse, it is essential to carry out the heating procedure as follows:
- Set the temperature to 60°C (140°F) and leave the chamber to
operate for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 90°C (195°F) and leave the chamber
operating for about 2 hours. If there is a great deal of steam inside
the chamber, open the door for a few minutes to let out the steam
and then close it again.
- Increase the temperature to 150°C (305°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 250°C (485°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 270°C (520°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- (Only pizzeria) increase the temperature to 400°C(755°F) and leave
the chamber operating for about 1 hour. If there is a great deal of
steam inside the chamber, open the door for a few minutes to let out
the steam and then close it again.
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