user and maintenance manual

EL
Electric
deck oven
 chapter 1

Generality

M A D E I N I TA LY

FS
REV.0-0

ENG

electric deck oven

 Pag.
1.1 Warnings 3
General warnings
Safety warnings
1.2 General instructions 5
Operations
Identification Data
Handling
Storage
Shipment
Out-of-order
Residual Risks
Prevention of accidents
1.3 Technical data 13
Operation description of electric furnace
Operation description of thermal cycle furnace
Place Requirements
Data sheet and technical specifications
Operator areas of electric furnace
Operator areas of thermal cycle furnace
Connections
Noise Level
1.4 Demolition 20
1.5 Accessories 21
Racks
Loaders
Racks and frames
1.6 Electrical Equipment 23
Description
Electrical connection
M A D E I N I TA LY

Electrical Testing
Electrical Data
1.7 Wiring Diagram 26

electric deck oven

 1.1 Warnings

General warnings
The instructions manual is an integral part of the furnace and must be kept close at hand, for
consulting and/or reference in a protected, dry area.The instructions manual must be kept until the
furnace is dismantled.A copy of the instructions manual can be obtained from the manufacturer
maintaining sales conditions unaltered for regular spare parts.
The manual is usually sent with each furnace, inside the furnace.
The manual is an integral part of a professional appliance but cannot be used to replace by no
means the appropriate training the user needs. The manual contains all the instructions from
installation to final disposal of the furnace. It also contains all details for a safe and correct use,
maintenance and clearing. Line and cable sizing have to be executed according to the technical
data as well as any optional of the machine.
SYMBOLS
NOTES contain important info on the furnace management.
WARNING contain procedures to be applied. Failure to comply with them can cause damages to
the appliances.
CAUTION include special procedures. Failure to comply with them can cause damages to
the operator.
ENCLOSURES report to the side the letter of reference.

Safety warnings
Before running the furnace, carefully read this manual, and fully comply with all the safety
regulations and recommen_ dations included.
It is compulsory that you spread and make known the content of this manual to the
persons concerned.
STAFF ROLE AND COMPETENCE
To assure the safety conditions of the general operations of the furnaces, it is necessary to define
all the professional roles here below:
QUALIFIED TECHNICIAN

M A D E I N I TA LY
Technician professionally qualified in furnace connections (electrical, water, etc.) enabled to issue
the necessary certifications.
ASSEMBLER/SERVICEMAN
Qualified technician of the furnace manufacturer responsible for furnace assembling and starting-
up as well as any extraordinary maintenance operations
OPERATOR
Fully involved in running the furnace. The operator loads the furnace, and assists in processing.
The operator must be informed of any danger from processing and read well the chapters of this
manual referring to the operations to be carried out
ORDINARY SERVICEMAN
Qualified technician well trained for carrying out ordinary maintenance operations of the furnace

FS CAP. 1 PAG. 3

electric deck oven

 GENERAL NOTES
The operator and anyone authorized to work with the machine must carefully and thoroughly read
the general safety and caution principles here below in order to avoid any damages caused by the
improper use of the machine. Failure to comply with safety regulations and/or improper use of the
machine may cause accidents to operators and other persons. It is necessary to comply with the
safety regulations included in this manual and displayed on the machine; to maintain the safety
devices installed in efficient conditions; to operate the machine as recommended and specified by
the manufacturer. It is also recommended that you follow the maintenance plans as specified in
this manual.
Cautions alone are not sufficient to avoid danger!
All the instructions in this manual refer to both new and reconditioned machines.
Instructions and warnings are not replacing effective safety regulations but integrate them and
urge to their compliance.
CAUTION AND SAFETY PRINCIPLES
It is strictly forbidden to have operators run the furnace who have not learnt safety instructions.
This refers to the furnace operators and also to any other furnace user. Access to the area where
the machine is running is forbidden to persons who are not operating the furnace, and they should
not be allowed to control and adjust it. The operator is not allowed to remove running failures or
alter the type of processing.
Anyone who is preparing for maintenance operations should be well visible in order to signal any
danger that may occur. When searching the cause of any trouble or failure of the machine, or for
any ordinary maintenance intervention, all reasonable precautions should be taken to avoid
damages to surrounding people and objects, i.e. switching off all oven connections (electrical,
water and fuel). At the end of any extraordinary intervention requiring the removal of protections,
barriers or similar, make sure that all is re-installed, reset and positioned, and efficiently working. It
is strictly forbidden to tamper, neutralize, remove, modify or make inefficient any safety devices,
protections or controls of the oven (limit switches, protections, casing panels). All protection and
safety devices should be kept in perfect and efficient working conditions. Caution and danger
plates must be kept in their position maintaining their original features. Remember to tight well all
screws, bolts or fixing nuts of all mechanical parts that have been adjusted.
In case of sudden danger, immediately power off the system by means of the main switch
positioned outside the oven. This operation causes the immediate halting of the machine
M A D E I N I TA LY

Position the oven on a flat, heat-resistant surface and set to support the expected load, and far
from any flammable surface.

PAG. 4 CAP. 1 FS

electric deck oven

 Never bring inside the baking area flammable products that may cause explosions or toxic fumes.
It is forbidden to walk over the oven top casing or rest any material on it, as it is not suited to
support any load. The oven should undergo periodical maintenance in compliance with the
instructions contained in the relevant chapter of this manual. Never clean the oven glasses with
water jets. Always use spare parts certified by the oven manufacturer. Premises should be well
ventilated, considering the total number of machines installed. Check the earthing efficiency. Use
protective gloves to move hot racks and trays. It is forbidden to install accessories not complying
with the safety regulations. In case of fire, never use liquid extinguishing agents but only dry
powder extinguishers. Max working temperature should never exceed 300°C. When fully loaded,
the rack weight should not exceed that written in the technical data sheet. It is forbidden to block
air vents/openings of the oven (front columns, casing) which are designed to properly cool
electrical parts.

1.2 General instructions

Operations
The oven has been designed to be used in the bakery and pasta industry and workshops to bake
compounds made with flour of wheat and/or other cereals, water and other additives for human
nutrition.
Compounds used for baking should not cause or release explosive and/or flammable
mixtures.
No other use of the oven is allowed unless for its original application. Any other use must be
approved in writing by the manufacturer. The manufacturer waives any and all liabilities for
damages caused by improper and unskilled use, such as:
• Use of the oven for baking non-food products
• Improper use of the machine by untrained staff
• Unauthorized modifications or interventions
• Use of non original spare parts or not fitting the model
• Failure to respect instructions (also in part).
• Lack of maintenance

M A D E I N I TA LY

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 Identification Data
Near every energy inlet (electricity, gas/gas oil…) a plate is applied showing oven identification
data (model, serial number,…), technical specifications and power calibration values.

MODELLO MODELLO
MODEL MODEL
MODELE MODELE
MODELO MODELO

MATRICOLA ANNO MATRICOLA ANNO

SERIAL NUMBER YEAR SERIAL NUMBER YEAR
NEMERO DE SERIE ANNEE NEMERO DE SERIE ANNEE
NUMERO DESERIE ANO NUMERO DESERIE ANO

HOT AIR GENERATOR FEATURES ELECTRICAL FEATURES

FIG.1

TENSIONE FASE FREQUENZA

ALIMENTAZIONE
VOLTAGE PHASE FREQUENCY
POWER SUPPLY
VOLTAGE PHASE FREQUENCE
ALIMENTATION
TENSION FASE FRECUENCIA
ALIMENTACION

ASSORBIMENTO A PIENO CARICO

FULL LOAD CURRENT
POTENZIALITA TERMICA - SPESA NOMINALE COURANT PLEINE CHARGE
NOMINAL THERMAL POWER CORRIENTE A PLENA CARGA
PUISSANCE THERMIQUE NOMINAL
POTENZA IMPEGNATA
POTENCIA TERMICA NOMINAL
M A D E I N I TA LY

POWER USED
PUISSANCE ABSORBEE
POTENCIA ABSORBIDA

UTILIZZARE BRUCIATORI CONFORMI ALLA NORMA “EN 676” SCHEMA ELETTRICO

USE BURNERS CONFORM TO STANDARD “EN 676” ELECTRICAL DIAGRAM
UTILISER BRULEURS CONFORMES A LA NORME “EN 676” SCHEMA ELECTRIQUE
UTILIZAR QUEMADORES CONFORMES A LA RELA “EN 676” ESQUEMA ELECTRICO

PAG. 6 CAP. 1 FS

electric deck oven

 Storage
The machine as supplied must not be stacked on other ovens or goods unless a special
support and/or shelter has been installed in order to avoid any deformation
Temperature in the storage area should range from -5°C and +60°C

Humidity caused by weather conditions should in no case generate condensation

The machine and its parts should never been exposed to the bad weather conditions.

Handling
Handling, loading and unloading from the truck should be carried out with a fork-lift or with
rope/chain elevator that can bear the machine weight.
When handling the machine with the fork lift, make sure it is secured to the fork lift with strong
ropes fixed in the appropriate clamps.
FIG.2

M A D E I N I TA LY

The machine should be moved by qualified and thoroughly trained staff

When handling the machine, take all the necessary precautions to avoid any kind of
damages.

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 HANDLING

For ovens in
MAX 250 mm

create or case

For palletized ovens

MAX 250 mm
M A D E I N I TA LY

For any type of

packing

Warning !! unbalanced load

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 LIFTING

With fork lift handle

the oven with any
type of packing

With ropes or
chains keeping the
oven unpacked

M A D E I N I TA LY
Ropes ao chains
keeping the oven
packed

Warning !! unbalanced load

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 Shipment
Oven can be shipped, according to contract, in two different ways:
PRE-ASSEMBLED OR DISASSEMBLED
PRE - ASSEMBLED OVEN
If there are no transport problems or of final positioning, the furnace can be supplied pre-
assembled. In this configuration, the oven is pre-assembled in the factory. Only a few elements,
for transport and storage requirements, are disassembled and placed inside the furnace. see
APPENDIX “A”
DISASSEMBLED OVEN
Oven is supplied fully disassembled. Oven structure is kept together only by some screws. see
ATTACHMENT “A”
SHIPMENT OF ACCESSORIES
The following accessories are not supplied standard, but can be added to the main order.
Racks carrier trolley Frames carrier trolley

Retractable shovel for inserting into the furnace Mechanical lift trolley
M A D E I N I TA LY

FIG.3

Burner Rack for inserting into the furnace Trays

PAG. 10 CAP. 1 FS

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 Out-of-order

TEMPORARY HALT
On occasion of holidays, extraordinary maintenance, where the machine needs to be stopped,
must obsrve the following instructions:
• Turn off power, fuel and water.
• Leave the glasses of the cooking chambers slightly open to allow a minimum air ventilation and
avoid non-hygienic conditions.
• Make sure that the chambers are well ventilated.
Every 2-3 days, start the machine engine for approx. 30’ to make motors run. This is very
important to guarantee their duration and proper functioning.
PROLONGED DOWNTIME
For long-term stops, observe the following instructions:
• Turn off power, fuel and water.
• Thoroughly clean the oven making sure to lubricate accurately all mechanical parts.
• Close the glasses of the cooking chambers
• Wrap the oven with a water-proof cover in order to protect it from dust and animals.
• Position the oven in a dry and sheltered place.
To re-start the oven, contact qualified personnel.

M A D E I N I TA LY

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 Residual Risks
Residual risks are all potential dangers that cannot be partially or totally eliminated, and that can
cause damages if operator assumes incorrect working methods/procedures.
Despite all safety devices installed, some residual risks are still present, as described hereafter:
Risk of burns
Even if equipped with a system that reduces significantly the overflow of hot liquid from the access
door, on opening the little doors of the furnace, caution is recommended when extracting the
product.

Risk of burns
While handling hot racks and trays, use protective gloves. Also open and close the glasses of the
chambers with protective gloves.

The oven electrical system has been designed and tested as set out by the law in order to reduce
electrical risks as much as possible. Powered parts are marked with the correct sign of danger.
Prevention of accidents
This paragraph lists the appropriate behaviour to follow in order to reduce the risk of accidents.
• Always keep all safety and protection devices of the oven in perfect efficient conditions.
• Use the appropriate protection gloves to handle racks and trays as well as for door opening and
closing.
• Should any dangerous situation occur or maintenance be required, turn off the oven power by
means of the magneto-thermic switch outside the oven.
• Never stay in front of the door when vapor is injected in the chamber.
• Keep the oven plates, posters and signs readable.
• Make the fumes and steam exhaust system periodically inspected by qualified technicians.
• Keep the premises correctly ventilated.
• Maintenance should be carried out periodically.
M A D E I N I TA LY

• NEVER use the appliance if unauthorized persons are present in the surrounding dangerous
areas.
• Before working, make the devices run idle to ensure they work efficiently.
• Only qualified technicians are allowed to work on the burner.

PAG. 12 CAP. 1 FS

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 1.3 Technical data

Operation description of electric furnace

FIG.4

~
~
~
~
~
~
~
~
~
~
~
~

In fixed planes static electric furnaces the heat is transferred to the cooking product both by

M A D E I N I TA LY
conduction and by radiation.
The heating of the chamber takes place by means of armoured resistors (Pos. A) specially made
for use in the baking industry.
A large array of resistive elements is positioned on the ground (under the cooking plane in
refractory cement - Pos. C) while a second series is placed on the upper part of the chamber (sky
- Pos. B).
Once heated, the ground, by conduction, transmits heat to the cooking product while the sky
completes cooking by radiation.
The furnace has a humidification system (Pos. E) suitable for production and transfer of steamed
water to atmospheric pressure.

FS CAP. 1 PAG. 13

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 Operation description of thermal cycle furnace

~ ~
~ ~
~ ~
~
FIG.4-1

In fixed planes thermal cycle furnaces the heat is transferred to the cooking product both by
conduction and by radiation.
The hot fumes produced by combustion are conveyed in special cavities placed in direct contact
with the ground and sky of each cooking chamber.
Once heated, the ground (Pos. A), by conduction, transmits heat to the cooking product while the
M A D E I N I TA LY

sky (Pos. B) completes cooking by radiation.

In order to appropriately heat the cooking chambers, in the lower part of the furnace is installed a
heat source (Pos. C) coupled to a fan (Po. D).
The furnace has a humidification system (Pos. E) suitable to production and transfer of
atmospheric pressure steamed water.

Data sheet and technical specifications

For all the dimensional, technical and furnace potential characteristics refer to the annexed
technical data sheet.
See ANNEX “B”

PAG. 14 CAP. 1 FS

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 Place Requirements
The instructions given by the manufacturer for a correct installation do not include the qualification
of the oven installation area and/or nearby areas. This is the reason why it is recommended to
consult a professional technician in order to comply with the local laws and/or regulations in force.
Installation areas must be provided with openings large enough to allow the passage of the
bulkiest parts of the machine (see the technical specs and data). Premises must be permanently
ventilated in order to maintain the appropriate inlet of combustive and ventilation air in compliance
with the safety regulations applied to thermal systems. Once defined the oven positioning, the
base (floor) must be smooth, flat, heat resistant and leveled to the surrounding area. It must also
be suitable to support the weight of the machine. The oven must be positioned far from flammable
surfaces. Make sure that room is fitted with all the oven connections as shown in the relevant
diagrams, before installing the machine.
Operator areas of electric furnace
As far as possible a space around the furnace of at least 20 cm must be ensured.
For any maintenance it is necessary, on the side of the furnace where the electrical system is
installed, a space at least equal to the cooking chamber width (see dimension A).
A space at least equal to the chamber depth (see dimension B), must be available on the front of
the oven to allow a smooth conduct of the exchange processing operations (loading/unloading)
FIG.5

M A D E I N I TA LY

1 Room walls
2 Maintenance area
3 Rack loading/unloading area
4 Other machines, if any

FS CAP. 1 PAG. 15

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electric deck oven

 Operator areas of thermal cycle furnace
As far as possible a space around the furnace of at least 20 cm must be ensured.
A space at least equal to the chamber depth (see dimension B), must be available on the front of
the oven to allow a smooth conduct of the exchange processing operations (loading/unloading)
FIG.5-2

1 Room walls
2 Maintenance area
M A D E I N I TA LY

3 Rack loading/unloading area

4 Other machines, if any

PAG. 16 CAP. 1 FS

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 Connections

OVEN CONNECTIONS
The electrical, water and thermal connection must be carried out in compliance with the
regulations in force.
Connections must be executed by skilled staff who can issue the declarations of
conformity as per law.
The room complies with all the eligibility requirements previously described and according to
current legislation
For more information, consult the attached documentation on electrical connections.
Electrical connection
Client is responsible and take care of installation, oven power, differential magneto-thermal
switch, which needs to be :
• connected to the earth system
• installed at a reasonable distance from the oven
• visible and easily accessible
The electrical system of the room must be rated to the max power absorbed by the oven as shown
in the plate. The section of the oven feeding cables must meet the max power absorbed by the
machine as shown in the plate.
It is of fundamental importance for safety reasons that the earth system is efficiently
working.
It is strictly forbidden to modify and/or tamper safety systems or electrical circuits made by
the manufacturer.
HUMIDIFIER FEEDING
The machine should be connected only to the main water supply and maintain the same pressure.
This connection is needed to produce steam under room pressure by means of the humidifier .
The feeding pipe diameter and the max/min pipeline pressure values are shown in the technical
data sheet of the oven (see attachment “B”).
Should the pipeline pressure be higher, the shutter positioned on the oven (see figure) can be
used In case pressure is lower, a water pump unit should be installed for loading water.
It is recommended that you install a water softener on the feeding line in order to prevent the
formation of lime deposits.

M A D E I N I TA LY
FIG.6

1 Shutter
3 Solenoid valve
4 Water feeding

FS CAP. 1 PAG. 17

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 HUMIDIFIER DRAIN
Water in excess is discharged through a pipe located in the front - lower side of the oven.
Diameter and precise position of the drain pipe are included in the technical data sheet. It is
recommended that discharge pipes is slightly pointing downwards and does not exceed 2-3mts
length.
Unpleasant smells can be avoided by including a syphon in the sewage connection
FUEL
(only for combustion oven)
The dimension of the fuel feeding pipe is carried out as specified in the instructions manual of the
burner and in compliance with the current regulations. The diameter described in the technical
data sheet is purely a reference value and it should be modified according to external elements
such as:
installed power
distance from the gas meter
gas system pressure
BURNER
(only for combustion oven)
The oven has been designed to house burners with the following specifications:
Type :
blown air SINGLE STAGE
Nozzle:
max legth 120 mm
Electric power:
220V single-stage
Burners which do not comply with at least one of the above requirements are not suitable. For
more detailed technical specifications, refer to the technical data given by the manufacturer.
Installation, calibration, testing and guarantee documentation are taken care by the closest service
centre recommended by the burner manufacturer.
Before carrying our any connection, make sure that the burner is suitable with the feeding fuel.
Make sure that burner in use complies with the regulations in force in the Country where it is
installed.
M A D E I N I TA LY

Risks for gas leakage should be prevented by installing a gas leak detector connected to a
shut-off valve that, whenever needed, can stop gas flow.
DISCHARGE OF COMBUSTION PRODUCTS
(only for combustion oven)
Combustion products are released in the atmosphere through a special fume stack. The fume
stack should be installed onto the oven protruding section. The stack and fume duct must be
made of thermo-resistant material.
The use of stainless steel ducts is recommended and preferential.
Ideal draught is obtained making sure that the stack top is one meter higher than the surrounding
roof ridges, parapets and any other obstacle or structure within a distance of 10 meters. Ensure
that pipes are as linear as possible, with very few elbows and long linear sections.
When the burner is on, the fumes stack must guarantee a slight depression in the combustion
chamber.

PAG. 18 CAP. 1 FS

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electric deck oven

 At the bottom of the stack, special openings must be arranged in order to facilitate the sample
collection and inspections. A discharge chamber must always be included for each raising
element of the stack for the collection of solid combustion materials. The fumes duct and the stack
must be built in compliance with the technical specifications set out by the current regulations.
STEAM EXHAUST
Vapour expelled from the baking chamber is released in the atmosphere through the vapour duct
which must be installed on the top pressing part of the exhauster.
The vapours discharge duct must not be connected to the fume stack, and must have its own exit
which can be near but should not communicate with the combustion fume stack.
We recommend that you build a duct as linear as possible, with very few elbows and long linear
sections. At the bottom of each rising element of the vapour exhauster, a collecting chamber must
be included with a condensation draining pipe. Special openings must be arranged in order to
facilitate inspections and cleaning.
The use of stainless steel ducts is recommended and preferential.

Noise Level
The oven has been designed to reduce risks from noise emissions to the minimum possible.
Surveys and inspections done on our ovens at the worst working conditions give the equivalent
continuous A-weighted sound pressure to be LOWER than
70 dB (A).

M A D E I N I TA LY
FIG.7

The measurement has been taken at 1.6 mts height from the floor level and 1 mt from the front
side

FS CAP. 1 PAG. 19

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electric deck oven

 1.4 Demolition
When equipment is no more of use, all its parts must be removed and disposed of according to
the current laws applied in the Country of installation. For this reason, the following procedure
should be applied:
Have qualified staff disconnecting the electric, hydraulic and fuel feedings.
Start by draining all fluids. The oven should be disassembled by following backwards the
instructions included in the chapter "Assembling instructions".
Equipment must be decommissioned by a qualified waste disposal company.
The appointed company should take care of decommissioning the oven, separating and dividing
all components by type of material, and send them to their final destination. The insulating
material contained in the machine cavities must be collected in strong plastic bags and stored in
special refuse disposal site.
The insulating material contained in the machine cavities can irritate skin and respiratory
system
It is recommended that you wear protective garments including masks and gloves.
M A D E I N I TA LY

PAG. 20 CAP. 1 FS

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1.5 Accessories

Racks
In the static furnace the compound to be transformed is arranged on racks or frames, placed on
trolleys and subsequently used for inserting the product in the cooking chambers.

In the case of rack holder trolley, always secure the racks to the trolley through the closing
rod to avoid falling of the racks while loading/unloading
Racks should be cleaned with hot water and normal dishwashing detergent.
FIG.8

Loaders
The RETRACTABLE SHOVEL and the MECHANICAL FORKLIFT have the task of facilitating the
operations of inserting into the furnace and extracting from the furnace the cooking product, by
handling and positioning in a skilled and accurate manner the frame.
A system of counterweights, springs and bearings allows to handle with extreme lightness of the
frame.

Stopping of the frame in the correct position of inserting/extracting from the furnace is

M A D E I N I TA LY
ensured by a series of suitably positioned limit switches.
FIG.8

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electric deck oven

 Racks and frames
They are designed to hold the compound to be baked and come in different shapes, materials and
coating. We recommend not to use racks loaded with trays of different material and/or shape,
because this could compromise baking results. The upper side should be coated with non-stick
material to avoid hard maintenance operations and get better hygiene results.
Clean trays with hot water and canvas. Do not use rough or scouring pads for trays with non-stick
treatments.
FIG.9

The trays of the picture above can be supplied with or without food-grade non-stick coating. Trays
are available: flat, with or without rounded edges, and perforated (on request).
Should you notice that trays non-stick coating is worn, do not try to repair it but contact
either qualified regenerating companies or the closest authorized dealer.
M A D E I N I TA LY

PAG. 22 CAP. 1 FS

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 1.6 Electrical Equipment

Description
The electrical supply includes:
ENCLOSURE
Pre-painted sheet metal enclosure with hand-operated disconnector with handle; designed to
house all the oven control devices. The IP54 enclosure must be secured to the oven with the
support provided.
BUNCHED CABLES
Steel-sheathed self-extinguishing bunched cables with tight fittings. The wiring boasts an IP65
protection level.
CONTROL PANEL
Control panel protected by an IP54 pre-painted sheet metal or plastic enclosure.
APPLICATIONS
The fixtures installed on board of the machine (motors, solenoid valve, limit switches) boast an
IP54 protection level).
Electrical connection
The machine is provided with an electronic equipment and controls in compliance with the
European Directive on Low Voltage and Electromagnetic Compatibility. The power electronic, the
presence of autotransformers and/or transformers can generate ineffective earthing current but
always within the limits set by the Electromagnetic Compatibility Directive. The magneto-thermal
and/or differential protection of the machine must be sized and tested on the basis of the TT or TN
distribution system and relevant impedance resistant fault-loop in the installation point as set out
by IEC 60364-6-61. We recommend that you install a device with minimum intervention threshold
of 300 mA for TT distribution systems and 500 mA – 1 A for TN distribution systems. The line and
cable sizing must be carried out in compliance with the technical specifications of the machine
and written in the CE plate.
Connections should be made directly on the main disconnector of the machine.

The electrical connection must be carried out by qualified personnel.

We remind that the client is fully responsible for the electrical supply up to the machine terminal
board; connection instructions are given in the wiring diagram. The protection level of the electrical

M A D E I N I TA LY
panel should not be altered by holes drilled by the client who must always install cable glands or
fittings for sheaths.

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electric deck oven

 Electrical Testing
General requirements for electrical appliances in compliance with IEC 60204-1 are listed here
below:
Check that the electrical equipment meets the specifications contained in the technical
a)
documentation
b) Continuity of the protection circuit
c) Testing insulation resistance
d) Voltage testing
e) Functional tests
Electrical testing must be performed by qualified technicians and with special and perfectly
efficient instruments only once the installation has been completed but before start up. Testing
results must be filled in the testing form to be kept by the manufacturer. In-house testing is
conducted during the test on the machine. Should the oven be shipped disassembled to meet the
contract provisions, and be reassembled by the client, the client himself must repeat steps a) , b)
and e) of this chaper. As for the continuity test on the equipotential protection circuit, when not
conducted at the manufacturer’s site, we recommend that you use a multimeter capable to supply
at least 200 mA current. The results of the tests conducted must be documented and forwarded to
the manufacturing company giving evidence that the verification has been performed.
CONTINUITY OF THE EQUIPOTENTIAL CIRCUIT
The equipotential protection circuit must be sight-examined for compliance with the regulations.
Also inspect how tight are fastened connections to the protection conductors. The resistance of
each equipotential protection circuit between the terminal board PE and the corresponding points
part of each equiptential protection circuit must be measured with at least 0.2 Amp current from a
power source electrically separated. We recommend that you do not use PELV power because it
can lead to misleading results. Measured resistance must be lower than 0.1Ω.
INSULATION RESISTANCE
When conducting insulation resistance tests, the insulation resistance measured at 500 V DC
between the conductors of the power circuit and the equipotential protection circuit must not be
lower than 1 MΩ. The test can be performer on individual sections of teh complete elettrica
installation.
VOLTAGE TESTING
Max voltage testing should have the double value of the nominal power voltage of the equipment
M A D E I N I TA LY

or 1000 V selecting the highest value. Max testing voltage should be applied between the
conductors of the power circuit and the equipotential protection circuit for approx. 1 s.
Requirements are met when no disruptive discharges occur.
FUNCTIONAL TESTS
The functions of the electrical equipment (limit switches, thermostat, etc.) must be tested. Consult
the chapter “Functional Testing” for mor specific instructions on running tests. The functions of the
electric safety circuits (motor protectors magneto-thermal switch, etc.)
TEST REPETITION
When a part of the machine and its related fittings are replaced or modified, they must be re-
tested following the requirements provide in this chapter.

PAG. 24 CAP. 1 FS

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electric deck oven

 Electrical Data

FEATURES TABLE
The plate shows the nominal specifications referring to voltage, phases, frequency, absorbed
current, power
FIG.1

MODELLO MODELLO
MODEL MODEL
MODELE MODELE
MODELO MODELO

MATRICOLA ANNO MATRICOLA ANNO

SERIAL NUMBER YEAR SERIAL NUMBER YEAR
NEMERO DE SERIE ANNEE NEMERO DE SERIE ANNEE
NUMERO DESERIE ANO NUMERO DESERIE ANO

HOT AIR GENERATOR FEATURES ELECTRICAL FEATURES

TENSIONE FASE FREQUENZA

ALIMENTAZIONE
VOLTAGE PHASE FREQUENCY
POWER SUPPLY
VOLTAGE PHASE FREQUENCE
ALIMENTATION
TENSION FASE FRECUENCIA
ALIMENTACION

ASSORBIMENTO A PIENO CARICO

M A D E I N I TA LY
FULL LOAD CURRENT
POTENZIALITA TERMICA - SPESA NOMINALE COURANT PLEINE CHARGE
NOMINAL THERMAL POWER CORRIENTE A PLENA CARGA
PUISSANCE THERMIQUE NOMINAL
POTENZA IMPEGNATA
POTENCIA TERMICA NOMINAL
POWER USED
PUISSANCE ABSORBEE
POTENCIA ABSORBIDA

UTILIZZARE BRUCIATORI CONFORMI ALLA NORMA “EN 676” SCHEMA ELETTRICO

USE BURNERS CONFORM TO STANDARD “EN 676” ELECTRICAL DIAGRAM
UTILISER BRULEURS CONFORMES A LA NORME “EN 676” SCHEMA ELECTRIQUE
UTILIZAR QUEMADORES CONFORMES A LA RELA “EN 676” ESQUEMA ELECTRICO

FS CAP. 1 PAG. 25

27

electric deck oven

 FEATURES TABLE

Electromagnetic environment immunity EN 61000-6-2 and EN 61000-6-4 industrial

Expected short circuit current at the power supply point of the machine ≤10 kA
Power supply earthing connection TN
Neutral switch-disconnector n.a.
Max impedance of the earthing connection at the point of installation (TN
2,15 Ω
systems)
Power surge fittings of the machine power supply conductors Client’s task
Room temperature +5°C -40°C °C
Max height 1000 m/slm
< 50% (Tamb = 30°C)
Relative humidity
< 95% (Tamb = 25°C)
Max allowed internal over-temperature versus internal temperature of 35°C 10 °C
Electrical cabinet protection level IP54
Control panel protection level IP54
Cabling protection level IP65
Motor protection level IP54

1.7 Wiring Diagram

see ATTACHMENT “F”

M A D E I N I TA LY

PAG. 26 CAP. 1 FS

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electric deck oven

 chapter 2

Installation

M A D E I N I TA LY

FE1
REV.0-0

ENG

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electric deck oven

 Pag.
2.1 Start-up 3
2.2 Assembly 4
Baking chamber assembling
Assembly of front
Casing Assembly
Covering assembly
Final assembly
M A D E I N I TA LY

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electric deck oven

 2.1 Start-up
The oven must be installed by a technician authorized by the oven manufacturer.
Carefully comply with all accident-prevention regulations
Check that the premises are in conformity with the safety and stability parameters previously
indicated
The floor must be flat, levelled and heat-resistant
Walls next to the oven must not be inflammable
Remove the packing and check the content integrity.
In case of doubts, contact the supplier.
Packing materials (wooden case; cardboard box; nails, staples, plastic bags, etc.) which are
potential sources of danger and pollution, should not be abandoned but deposited in appropriate
areas.
Empty the oven of all the materials in it.
Check the integrity of its content.
Depending on the method requested during ordering, the furnace can be supplied:
• PRE-ASSEMBLED
The furnace is partially assembled in the factory. Only certain components, for transport and
storage requirements, are disassembled and inserted inside the furnace. To complete the
assembly, pass directly to the final stages of this Chapter.
• DISASSEMBLED
The furnace is supplied fully disassembled. For transport requirements, the various blocks that
make up the furnace (chambers, front, burner, etc.) are partly screwed to be able later to divide it
and facilitate handling during final positioning.

M A D E I N I TA LY

FE1 CAP: 2 PAG. 3

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electric deck oven

 2.2 Assembly

Baking chamber assembling

FIG.1
M A D E I N I TA LY

When handling parts to be assembled, wear protective gloves.

The humidifier parts (Pos.1) are usually transported separately; in certain cases, they may be
placed on the oven, for reasons of space. In this case, remove them temporarily.
Do not abandon the parts, as they are potential sources of danger and pollution.
The lifting brackets (Pos.2) placed at the four corners of the oven facilitate the unloading of the
oven from the means of transport and its positioning at the premises.
Remove the brackets after positioning the oven.
Remove the cooking planes (Pos.3) and place them in a secure place.
Attention !! Handle with care the cooking planes.
Avoid strokes or excessive flexions of the cooking planes. These stresses could cause cracks or
even breakage of the plane
Do not lay on the cooking planes heavy objects
Carry out the above mentioned operation for each one of the chambers
For convenience, some of the parts are placed inside the chambers during transport. Remove
them.

PAG. 4 CAP. 2 FE1

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electric deck oven

 FIG.2

M A D E I N I TA LY
If necessary, the structure of the oven can be divided into several parts.
Remove the connection brackets of the chambers so that you can handle the chambers and the
mount independently.

After placing the mount in its final position, place the chambers on the mount in the correct
sequence and fix them with the brackets previously removed.
Tighten and fit well.
Check the stability of the oven.

FE1 CAP: 2 PAG. 5

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electric deck oven

 Assembly of front
FIG.3
M A D E I N I TA LY

Bring closely the front (Pos. 4) and add it to the cooking chambers, by sliding the drilled front on
the threads of the screws welded onto the chambers (along the upper and lower side walls) and
fix with brass washers and nuts.

Interpose among the various joint perimeters a sealant bead.

Check the stability of the oven.

PAG. 6 CAP. 2 FE1

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electric deck oven

 FIG.4

M A D E I N I TA LY
Fix the internal bed (Pos.8) and the reinforcement tube (Pos.9) to the bottom side of the front.
Install the anti-burst pipes insulation containment (Pos.5) and the columns insulation containment
(Pos.6 and Pos.7) with self-threading screws.

FE1 CAP: 2 PAG. 7

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electric deck oven

 FIG.5
M A D E I N I TA LY

Reposition the humidifier (Pos.1) on the appropriate supports.

Consult annex “EC” for all assembly, testing, and maintenance operations concerning the
hunmidifier.
Install in the rear the steam discharge pipe (Pos. 10).
Lay a sealing rim on the perimeter joining base, side walls and ceiling.

Carry out the above mentioned operation for each one of the chambers

The position of the flanges on the pipe is different for each chamber. Before applying the sealant
and performing the installation, check the correct order.

PAG. 8 CAP. 2 FE1

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electric deck oven

 FIG.6

M A D E I N I TA LY
Install the flanged steam supply pipe (Pos.11) on the steam discharge pipe using the supplied
screws, washers and nuts.
Apply a bead of sealant between the flanges, along their edge.
Slide the part of the humidifier and connect it to the flange of the pipe using the washers and the
nuts supplied.
Carry out the above mentioned operation for each one of the chambers

FE1 CAP: 2 PAG. 9

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electric deck oven

 FIG.7
M A D E I N I TA LY

Install the lower insulating containment panels inserting the thermoinsulating material between the
panel and the side of the oven.
Install the panelling keeping the panel/insulation alternation.
The diagram inserted in annex "A", includes, in addition to all the dimensions of the various
panels, also the correct sequence to be observed for Installation the panelling
Remove the sheet metal corner from the front panel on the side of the humidifier by braking its
micro-joints.

PAG. 10 CAP. 2 FE1

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electric deck oven

 FIG.8

M A D E I N I TA LY
Continue completing the front by installing the insulating containment panel of the humidifier
(Pos.12), inserting the thermoinsulating material between the panel and the humidifier.
Fix the two parts with self-threading screws.

Carry out the above mentioned operation for each one of the chambers

Hence install the right column (Pos.13) and the left column (Pos.14) with self-threading screws.
Fix the related little heads (Pos.16) by using M6 screws.
Fix the two internal coumns (Pos.15) by checking that the slits are centered on the handles discs.
For fixing of the above mentioned columns use the M6 knob scews.

FE1 CAP: 2 PAG. 11

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electric deck oven

 FIG.9
M A D E I N I TA LY

Install the water inlet unit (Pos.17), use the appropriate support located on the oven mount.
Use an appropriate silicone pipe to connect:
the water inlet unit (Pos.17) to the humidifier supply hose
and the humidifier water drain hose to the water drip pan (Pos.18)

Carry out the above mentioned operation for each one of the chambers

For the correct installation of the water drip pan (Pos.18), we recommend starting from the
humidifier down.
Secure all the pipes using metal clamps
Consult annex “EC” for all assembly, testing, and maintenance operations concerning the
hunmidifier.

PAG. 12 CAP. 2 FE1

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electric deck oven

 FIG.10

M A D E I N I TA LY
Install the top insulating containment panel (Pos.19) and then the side panels (Pos.20 and
Pos.21) using self-tapping screws

FE1 CAP: 2 PAG. 13

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electric deck oven

 FIG.11
M A D E I N I TA LY

Remove temporarily the steam suction metal sheet (Pos.22) by unscrewing the related M6 knob
screws.
Screw the valve rods handling to the steam discharge (Pos.23) by fixing them to the rear of the
valves (Pos.25) and on the front part of the handles (Pos.24).
Tighten and fit well.

Carry out the above mentioned operation for each one of the chambers

For further details on the steam extraction system see annex “EC”

PAG. 14 CAP. 2 FE1

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electric deck oven

 FIG.12

M A D E I N I TA LY
Position the steam suction box (Pos.26) and fix it with the special self-threading screws.
Reposition the steam suction metal sheet (Pos.22) by using M6 knob screws .
For further details on the steam extraction system see annex “EC”
Spread a sealing bead on the steam manifold flanges (Pos.27) and position it on the valves
(Pos.25).
Place with a stainless steel hose (Pos.28) the steam suction box (Pos. 26) and the valves
manifold (Pos.27). Spread a sealing bead on the two joint manifolds

FE1 CAP: 2 PAG. 15

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electric deck oven

 FIG.13
M A D E I N I TA LY

Screw the handles (Pos.29) to the glasses handling related discs. Tighten and scew fully.
To protect the handle from any "damage" we recommend locking it with a thread-locking
fluid

Carry out the above mentioned operation for each one of the chambers

Install reinforcement columns (Pos.30) on the front by using M6 screws, washers and nuts.
Assemble separately the external pallet (Pos.31) with the columns (Pos.32 and Pos.33) by using
M8 screws and nuts. Insert the cross-beam (Pos.34) and fix everything in the front still with M8
screws and nuts.

PAG. 16 CAP. 2 FE1

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electric deck oven

 Casing Assembly
FIG.14

M A D E I N I TA LY
Position the coating rear columns (Pos.35) and join them to the furnace by means of the side
sleepers (Pos.36) and the rear sleepers (Pos.37).
The lower and the upper sleepers are different between them; pay attention to the correct
installation.

FE1 CAP: 2 PAG. 17

45

electric deck oven

 FIG.15
M A D E I N I TA LY

Install the cover panels (Pos.38) inserting the thermoinsulating material between the panel and
the oven side.
Install the panelling keeping the panel/insulation alternation.
The diagram inserted in annex "A", includes, in addition to all the dimensions of the various
panels, also the correct sequence to be observed for Installation the panelling
With the remaining rockwool bags continue to insulate the upper part of the oven. Press the
thermoinsulating material in all cavities.
This is a very important operation in order to guarantee ideal insulation.
On the humidifier side, install the panelling only on the side and at the back. For now, leave the
side of the area in which are installed the baking chamber electrical panels without panels.
Avoid inserting insulating material in this area; the components of the electrical panel must be
ventilated constantly.

PAG. 18 CAP. 2 FE1

46

electric deck oven

 Covering assembly
FIG.16

M A D E I N I TA LY
Install the roof panels (Pos.40) by following the sequence.
The diagram included in annex "A", shows the dimensions of each individual part of the cover.
Refer to the above diagram for the recognition and proper Installation of the various pieces of the
cover.
Position the hood (Pos. 39) and fix it to the mirror by using the M8 nuts in standard sypply.
Position and fix the steam suctioner (Pos. 41).

FE1 CAP: 2 PAG. 19

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electric deck oven

 Final assembly
FIG.17
M A D E I N I TA LY

Position the junction box of the electrical system (Pos.38) on the cover of the oven.
Connect the junction box to the panel installed on the baking chamber following the wiring
diagram (annex "F")

Carry out the above mentioned operation for each one of the chambers

Install the external pallet closing little doors (Pos .43).

Install the column containing the control panel (Pos.45) and the external column (Pos.44) using
M6 knob screws.
Connect the control panel to the baking chambers following the wiring diagram (annex “F”).

PAG. 20 CAP. 2 FE1

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electric deck oven

 FIG.18

M A D E I N I TA LY
Install the cover panels (Pos.38) on the side of the baking chamber electrical panels.
Continue to install the panelling without using thermoinsulating material.
The diagram inserted in annex "A", includes, in addition to all the dimensions of the various
panels, also the correct sequence to be observed for Installation the panelling
Avoid inserting insulating material in this area; the components of the electrical panel must be
ventilated constantly.

FE1 CAP: 2 PAG. 21

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electric deck oven

 FIG.19
M A D E I N I TA LY

Activate the handles and raise the glasses.

Insert the centring profiles of the baking plates (Pos.39) in the baking chambers, placing them
against the tubes of the lower heating elements and the side walls.
Now insert the cooking planes (Pos. 3) by making them run over the side sections.
Attention !! Handle with care the cooking planes.
Check that the cooking planes are positioned correctly.
In their final position they must lay to the back of the chamber bottom and sideways to the
centering sections.

Carry out the above mentioned operation for each one of the chambers

PAG. 22 CAP. 2 FE1

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electric deck oven

 FIG.20

M A D E I N I TA LY
Once the cooking planes inserted, position and fix the plane stopping metal sheets (Pos.40)
through M6 countersunk head screrws.

Carry out the above mentioned operation for each one of the chambers

Make sure that all the connections to the oven have been made correctly, according to the
Specifications in the Instruction Manual.

FE1 CAP: 2 PAG. 23

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electric deck oven

 chapter 3

Testing
Adjustments
Maintenance
Malfunctioning
M A D E I N I TA LY

FE1
REV.0-0

ENG

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 Pag.
3.1 Operation checks 3
Motor rotation
Water Feeding Circuit
Baking timer
Thermostatation
3.2 Final test 5
Oven heating
Baking test
3.3 Maintenance 8
Weekly maintenance
Six-months maintenance
Replacement or cleaning of the glasses
Lamp replacement
3.4 Malfunctions 11
3.5 Assistance 12

M A D E I N I TA LY

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 3.1 Operation checks

Motor rotation
FIG.1

Use the relevant key to start the steam extractor (Pos.1)

Check the correct direction of rotation shown in the figure
If the direction of rotation is incorrect, turn off the machine immediately and correct the direction of
rotation of the motor.
Water Feeding Circuit
M A D E I N I TA LY

FIG.2

Check the water circuit with cold humidifier.

Use the relevant key to enable the water inlet solenoid valve.
The water flow should not be interrupted in any point along its route (see the figure). Remove any
deposits of limescale or other materials.
For all details refer to annex “EC”

FE1 CAP. 3 PAG. 3

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electric deck oven

 Baking timer
FIG.3

Check the end-of-cycle buzzer setting a baking time of 5 minutes.

Start counting the baking time
After 5 minutes the buzzer will be enabled.
Silence it by means of the relevant control.
Thermostatation

M A D E I N I TA LY
FIG.4

Thermostatation means the ability of the oven to modulate the heating system (burner or heating
elements) according to the baking temperature set.
Close the doors and the steam discharge valves (Pos.4).
Set 60°C temperature on the thermoregulator
The heating system starts working and stops after a few minutes, as soon as the expected
temperature has been reached.
Now set 120°C temperature.
If the heating system restarts, the thermostatation is efficiently working.

PAG. 4 CAP. 3 FE1

55

electric deck oven

 3.2 Final test

Oven heating
FIG.5

Lay some weights on the cooking planes in such a way to prevent the irremediable curvature that
it would have on these planes with the first heating.
FIG.6
M A D E I N I TA LY

Fully open the steam discharge shutter (Pos.4)

Close and lock the door
Start the steam exhauster

FE1 CAP. 3 PAG. 5

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electric deck oven

 TEMPERATURE °C

HOURS h
Set a temperature of about 25°C.
USe the relevant selector switch to start the ceiling and bed plate heating elements.
At this point, the chambers and the steam generator start heating up.
Increase gradually the furnace temperature by 25 °C every hour until reaching the temperatre of
90°C.
Keep this temperature for at least 3 hours.

M A D E I N I TA LY
Increase the temperature to 150 °C and keep it for one hour.
Increase further the temperature to 200 °C and keep it for another hour.
Observance of the operations described above (shown in the graph hereunder) are of
fundamental importance in order to ensure a correct operation of the cooking planes besides
allowing drying of the insulating material and the painted parts.
By means of the steam vacuum cleaner, expel the bad smells that would otherwise impregnate
the product during the first cooking.
Make sure of the proper functioning of the lights inside the chambers by turning on the related
selector.
At this point the furnace is ready for the cooking operations.

PAG. 6 CAP. 3 FE1

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electric deck oven

 Baking test
FIG.7

Make sure that all the terminals of the different electrical parts installed on the panel are
suitably tightened.
Make sure that all the heating element power supply cables are intact and firmly locked on the
heating element terminals.

Make sure that the electrical tests described in the relevant paragraph have been properly
done and that the technician filled and signed the proper form.

Fill the appropriate test form in all its parts and send it to the manufacturer.
M A D E I N I TA LY

Train the users on the correct use of the oven.

Prepare a few trays of dough to be baked.

Insert the product in the chamber and close the doors.
See the relevant chapter for all the instructions concerning the production cycle.
Perform a first baking cycle.
At the end of the cycle, check the uniformity of baking.

FE1 CAP. 3 PAG. 7

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electric deck oven

3.3 Maintenance
For the ideal performance of the machine under safety conditions, the following maintenance and
clearing operations must be followed
Weekly maintenance
The user is responsible for weekly maintenance always in compliance of the safety regulations
contained in this instructions manual.
Power off the oven
By means of a stiff-bristled vacuum cleaner, remove all powders from motors, transmission gears
and control panel. In the most critical points, also use a stiff-bristled brush. For all the other oven
parts, use a vacuum cleaner.
Clean oven front with suitable non-abrasive products, available on the market (detergents for
cleaning stainless steel pans).
Apply the same procedures for internal baking areas.
In case of persistent spots, use warm vinegar.
Painted and chrome-plated parts must be cleaned with a cloth moistened with water and non-
corrosive liquid detergent.
Do not make use of chlorine-based detergent substances (bleach, etc.)
Never clean glass parts when they are still hot.
Six-months maintenance
Every six months the following intervention and controls should be effected by the installer
technician:

Inspection of all oven functions efficiency

Inspection of all safety devices efficiency

Cleaning the impeller and scroll of steam extractor

See annex “EC”
Check the hydraulic system
See annex “EC”

M A D E I N I TA LY
Make sure that all the terminals of the different electrical parts installed on the panel are suitably
tightened.
Make sure that all the heating element power supply cables are intact and firmly locked on the
heating element terminals.

PAG. 8 CAP. 3 FE1

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electric deck oven

 Replacement or cleaning of the glasses
FIG.8
M A D E I N I TA LY

Raise fully the little door glass (Pos. 1).

Remove the fixing nuts of the glass (Pos. 2).
Extract the glass (Pos. 3). Pay attention to the ring gaskets inside the glass holes.
Clean or replace the glass.
Reassemble:

Never clean glass parts when they are still hot.

FE1 CAP. 3 PAG. 9

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electric deck oven

 Lamp replacement
FIG.9

Power off the oven

M A D E I N I TA LY
To access the lamp :
- Unscrew the casing fixing screws and remove the above mentioned casing (Pos. 1)
- Unhook the lamp support rod (see arrow - Pos. 2).
- Extract the lamps support rod (Pos. 3).
- Proceed with the replacement of the lamp with one of equal type.
- Re-assemble all the parts previously removed.

PAG. 10 CAP. 3 FE1

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 3.4 Malfunctions
Any intervention on the electrical and electronic components of the machine must be
carried out only by qualified staff well trained in electrical parts functions and the
measures to follow in order to handle them avoiding personal injuries and injuring others.
Malfunctions
Probable Causes
Solutions

The aspiration of the steam exhauster is not sufficient

See annex “EC”

Insufficient humidification
See annex “EC”

Water leakage next to the humidifier

See annex “EC”

Hot fluid leakage from the close door

Worn out protections.
Replace the door protections

Uneven baking
1) Some of the ceiling or bed plate heating elements are broken.
2) Blown heating element fuses
3) the temperature probe is incorrectly installed or broken
a) Identify the faulty heating elements and replace them
b) Replace any blown fuses
c) Reposition or replace the probe.
M A D E I N I TA LY

The resistances does not start

1) The electronic instrument is not working
2) The thermoregulator probe is not working
a) Replace the electronic instrument
b) Check the probe connections and replace, if necessary

Bread at the end of the baking cycle is matt and rough

1) Insufficient humidification
2) The bread is not wet during the humidification process and the dough must be reconsidered.
a) See previous paragraph on “humidification problems”
b) Check the dough

FE1 CAP. 3 PAG. 11

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3.5 Assistance

Oven Service
If the cause is the oven malfunction, contact the authorized dealer who has sold the machine and
who can provide information on a wide range of products and an appropriate service support.
The intervention for the service to be provided must be agreed according type of malfunction. In
case of ordinary maintenance, the intervention will be planned on the short distance.

M A D E I N I TA LY

PAG. 12 CAP. 3 FE1

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 chapter 4

Instrumentation
Production cycle
M A D E I N I TA LY

ELE
FE1
REV.0-0

DIGITAL INSTRUMENTATION
ENG

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 Pag.
4.1 Instrumentation 4
4.2 Initial settings 6
Switch the controller on and off
Set the time
Set the day
Set the ceiling and bedplate temperature
Set and change the baking time

4.3 Production cycle 7

Startup
Start the baking timer
End of the baking cycle
Stop the baking timer before the end

4.4 Automatic restart 8

Set the automatic restart time
Activate the automatic switch-on time
Deactivate the automatic restart function
Automatic restart daily repeat
Selecting the restart days

4.5 Baking programs 9

Setting a program with the oven RUNNING
Setting a program with the oven in STAND-BY
Selecting the program
Disabling the active program
Starting a baking cycle with an active program

4.6 Steam 10
Steam generator
Steam injection

M A D E I N I TA LY
Setting the steam injection time

4.7 Steam extractor 10

Enabling steam extractor by pressing the relevant key
Automatic extractor activation before the end of the baking cycle

4.8 Energy Saver Function 11

4.9 Oven switching off 11

4.10 Useful Information 12

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 4.1 Instrumentation

CEILING
DISPLAY

BEDPLATE
DISPLAY
FIG.1
M A D E I N I TA LY

PAG. 4 CAP. 4 ELE FE1

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 SET TEMPERATURE
to set the ceiling or bedplate set point

BAKING TIMER
to set the baking time

START
baking time start and stop

CLOCK
to set the current time and the automatic oven restart timer

DAILY REPEAT
to set the current day and enable the automatic restart days

PROGRAMS
to set and enable the baking programs

STEAM EXTRACTOR
to start the steam extractor

HUMIDIFIER
to start the humidifier

M A D E I N I TA LY
STEAM INJECTION
to enable steam injection

ENERGY SAVER
to enable the energy saver

LIGHT
to turn on the oven light

ON/OFF
to turn the instrument on/off

ELE FE1 CAP. 4 PAG. 5

67

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 4.2 Initial settings

Switch the controller on and off

Hold the ON/OFF key for several seconds
if the instrument is on, it will turn off; if it is off, it will turn on.
Once on, the controller starts bringing the oven to temperature, according to the set
temperatures

Set the time

Hold the CLOCK key for 3 seconds
The minutes on the TIME display start blinking. Use the UP and DOWN arrows on the TIME
display to change the minutes.
Press the CLOCK key to change the hours (the hours start blinking)
Press CLOCK again or wait 10s to exit and confirm the time set.

Set the day

Hold the DAILY REPEAT key for 3 seconds
The set day starts blinking on the TIME display, as follows dAy1=Monday, dAy2=Tuesday, .,
day7=Sunday.
Use the UP and DOWN arrows on the TIME display to change the day.
Press the key again or wait 10s to exit and confirm the day set.

Set the ceiling and bedplate temperature

The procedure below is to be carried out with the machine on and during baking.
Press and release the SET TEMPERATURE key.
The LED associated with the key lights up and the CEILING and BEDPLATE displays show
M A D E I N I TA LY

the currently set temperature.

Use the UP and DOWN arrows on the right to change it
To exit: press SET again or wait 10s.

To change the values faster, hold the UP or DOWN buttons.

Set and change the baking time

Press and release the BAKING TIMER key
The 4-digit display shows the baking time (hours and minutes) and the LED associated with
the key turns on steady.
To change the settings, use the UP and DOWN arrow buttons on the right.
To exit and confirm the new values press BAKING TIMER or wait for the time-out

To change the values faster, hold the UP or DOWN buttons for more than 3s.

PAG. 6 CAP. 4 ELE FE1

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 4.3 Production cycle

Startup
Activate the supply of the oven (power e water)
Set the required temperature on the temperature control.
Set the cooking time on the relative timers
and the required drying time.
Wait approx. 30 minutes to allow the oven and the humidifier to reach the desired
temperature.
Close the manual gate to exhaust vapors
Open the glass of the required chamber and insert the product to be cooked.

Start the baking timer

Press the START key
The TIME display shows the remaining time until the end of the baking cycle and the LED on
the START key turns on.

Start the vapor intake control to enable humidification

Wait for the cooking time as set

End of the baking cycle

Once the baking time elapses, the buzzer turns on and the TIME display shows "End"
Press any key to mute the buzzer.
The TIME display shows the time once again and the LED on the START key turns off

Make sure the mixture is ready for the discharging (if not ready to set a new time for the
completion of cooking)
Start the discharging process proceeding as shown in the following order:

M A D E I N I TA LY
Operate the steam aspirator
Open the manual steam discharge gate
Open and half close the door glass for a few moments so that residual hot fluid is aspirated.
Open the door completely and with the aid of temperature-resistant gloves extract the product
Prepare the oven (if necessary) for a new cooking cycle

Stop the baking timer before the end

After starting the baking cycle, press the START key after the baking cycle starts
The TIME display shows the time once again and the LED on the START key turns off

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 4.4 Automatic restart

Set the automatic restart time

You can set the oven to restart automatically at a certain time but only if the controller is on.
Press and release the CLOCK key
The TIME display shows the restart time; the minutes are blinking.
Use the UP and DOWN arrows on the right to change the minutes.
Press the CLOCK key again and use the UP and DOWN arrows on the right to change the
hours.
To exit and confirm the new values, press HOUR again or wait 10s.
To change the values faster, hold the UP or DOWN buttons for more than 3s.

Activate the automatic switch-on time

The automatic start time can be activated only if the controller is off.
To activate the oven restart time:
Turn off the oven by pressing the ON/OFF key
Press the CLOCK key; the TIME display shows the restart time for a few seconds and the
LED of the key starts blinking.
After a few seconds, the time display shows the current time again.
When the automatic start function is on, the LED of the CLOCK key blinks.

The automatic restart time function must be enabled each time the oven is switched off.

Deactivate the automatic restart function

Just press the CLOCK key when the LED blinks. The LED turns off and the automatic restart
function is disabled.

Automatic restart daily repeat

You can program the oven to start automatically at the same time every day
M A D E I N I TA LY

With the oven off, press the DAILY REPEAT key

The time display shows the restart time for 3s; the LED on the button turns on steady,
indicating that the baking start time set is valid for every day of the week. The LED of the
CLOCK key starts blinking.
To DISABLE this function, press the DAILY REPEAT key again.
Attention: the oven will still start automatically once, as indicated by the LEDs of the CLOCK
and START keys

Selecting the restart days

You can select the days when you want the baking cycle to start automatically.
With the OVEN ON, press the DAILY REPEAT key
The 4-digit display shows dAy1 =Monday.
To enable/disable the automatic daily start function for that day, press the DAILY REPEAT
key (when you release the key, the LED on the key turns on or off)
Scroll through the different days using the UP and DOWN arrows (dAy2=Tuesday,
dAy3=Wednesday, dAy4=Thursday, dAy5=Friday, dAy6 =Saturday, dAy7=Sunday).
Repeat the enabling/disabling operation for all the days of the week
To exit and confirm, press Daily for another 3s or wait for the time-out.

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 4.5 Baking programs
The instrument can memorise up to 9 baking programs and for each of them, it can
memorise:
- the (set) temperature of the bedplate
- the (set) temperature of the ceiling
- the baking time

You cannot select or modify any program during the baking cycle.

Setting a program with the oven RUNNING

Press and release the PROGRAMS key; on the TIME display appears the PrG1 program
label and the LED on the PROGRAMS key turns on.
Select the desired program using the UP and DOWN arrows of the clock display.
Press the PROGRAMS key again. The SET and TIME LEDs turn on, the Ceiling and Bedplate
Set Points appear on the relevant displays and the baking time appears on the CLOCK
display. The LED of the PROGRAMS key blinks.
Set the values and confirm them within 10s by pressing the PROGRAMS key again
The PROGRAM IS LOADED and the display shows the temperature again. The LED on the
PROG key turns on
To change another program, start from point 1.

Setting a program with the oven in STAND-BY

Press and release the PROGRAMS key; the TIME display shows the label of the program,
PrG1, and the LED on the PROGRAMS key turns on.
Select the desired program using the UP and DOWN arrows of the clock display.
Press the PROGRAMS key again. The SET and TIME LEDs turn on, the Ceiling and Bedplate
Set Points appear on the relevant displays and the baking time appears on the CLOCK
display. The LED of the PROGRAMS key blinks.
Set the values and confirm them within 10s by pressing the PROGRAMS key again
The program is now memorised and the next program is displayed. To modify it, repeat the
operations from point 3.

M A D E I N I TA LY
Selecting the program
Press and release the PROGRAMS key; the TIME display shows the label of the program,
PrG1, and the LED on the PROGRAMS key turns on.
Select the desired program using the UP and DOWN keys.
Confirm the program by pressing PROGRAMS again. The SET and TIME LEDs turn on, the
Ceiling and Bedplate Set Points appear on the relevant displays and the baking time appears
on the clock display

Disabling the active program

With the PROGRAMS LED on, press the PROGRAMS key; the LED turns off.

To stop the currently active program, press the START key and then press PROGRAMS; the
LED turns off

Starting a baking cycle with an active program

After selecting the program (PROGRAMS LED on), you can start the baking cycle via the
standard modes: by pressing START for or with the automatic modes

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 4.6 Steam

Steam generator
When you press the STEAM GENERATOR key
, the Steam Generator turns on or off. When the steam generator is on, the LED of the key is
on.

Steam injection
The steam injection function is enabled only if the LED of the Steam Generator is on.
Once the steam output is enabled, it remains on for a certain time that can be set from the
keyboard.
The steam injection is controlled manually via the STEAM INJECTION key

Setting the steam injection time

The steam injection time can be set directly from the key:
To set the time, hold the steam injection key for at least 3s.
On the 2 digits at the right of the TIME display appears the injection time. Use the UP and
DOWN arrows to change the value (0+60s).
To exit, press the key again or wait for the exit time (10s).
The injection can be interrupted before the set time by pressing the STEAM INJECTION key
again.

4.7 Steam extractor

The steam extractor can be enabled using the relevant key or automatically before the end of
the baking cycle.

Enabling steam extractor by pressing the relevant key

Press the extractor key
; the extractor and the LED of the key turn on. To stop it, press the key again (the LED turns
off)

Automatic extractor activation before the end of the baking cycle

M A D E I N I TA LY

The steam extractor can turn on automatically for a few minutes before the end of the baking
cycle. To set for how long before the end of the baking cycle should the extractor be on:
press the extractor key until the TIME display shows the activation time expressed in h:mm.
Use the UP and DOWN arrows to change the value (0+1h30m).
Exit: press the key again or wait for the exit time (10s).
If you set the time to zero, the function can be activated only manually.

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 4.8 Energy Saver Function

The ENERGY SAVER function can be enabled by pressing the relevant key.
If both areas, the ceiling and the bedplate, require power at the same time, this function
prevents the overloading of the power supply line and alternates the activation of the two
areas.
Essentially, the function turns the ceiling and the bedplate on and off alternately, in such a
way as to use as minimum energy as possible.

4.9 Oven switching off

Zero the timer

Open the glass door

Disable the vapor exhauster

Turn off the steam generator

and turn off the instrument after 20 / 25 minutes

Power off the machine (electrical Energy; fuel; water)

M A D E I N I TA LY

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 4.10 Useful Information

Cooking time in particular can vary according to the type of dough, its homogeneity and
volume.
Make sure you carefully monitor the first baking cycles and check the results achieved: using
the same types of dough under the same conditions, you will obtain standard results.
The heat needed to process your dough depends on its preparation, ingredients and liquids.
Setting the same processing temperatures you can bake different product at the same time.
Disregarding their position, you can use all shelves, and also bake small batches with top
results.
Should bread not take on vapor, resulting matt and rough at the end of your baking cycle,
check if during the vaporizing cycle the product gets wet. Should this be the case, you need to
modify the dough. Keep in mind that you can achieve good results only if your batch is not too
wet when ready to be moved inside the oven. For this reason, it is important that the rack
loaded with the dough from the proofing chamber, is left to rest 1-2 minutes in the air before
going into the oven.
Make sure that the oven door opens only for loading and unloading operations.
Keeping the oven access door open for too long, makes the baking chamber temperatures
drop, i.e. uneconomically increases the consumption of fuel or energy.
As a consequence of the loading and unloading operations, temperature displayed on the
thermoregulator drops of about 30°. The thermal difference is re-balanced within a maximum
span of time of 8/10 minutes. This is quite a short time compared with the original heat
exchange between dough and hot air which generates a remarkable drop in temperature of
the circulating air
M A D E I N I TA LY

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 chapter 5

Spare parts

M A D E I N I TA LY

FE1
REV.0-0

ENG

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 Pag.
5.1 Description 3
5.2 Spare parts 4
Front
Cooking chamber unit
Casing
Covering
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 5.1 Description
In replacing any components always use original replacements.
To order spare parts, identify the model and mention the serial number on the EC rating plate of
the oven.
Cites the paragraph, position, reference and description of the part to be replaced as shown in this
instruction book.
For electrical components, refer also to the descriptions contained in the "electrical information"
section of this manual.
Inform the authorized retailer or our service office of the description and quantity desired.
Upon receipt of your communication we will supply you with all the information relative to your
request and ask your authorization to ship.
In case of parts not contemplated in the spare parts section, contact our service office.

Model

Serial number

Year of manufacture

Part code number

Denomination

Quantity

M A D E I N I TA LY

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 5.2 Spare parts
FIG.0
M A D E I N I TA LY

1 Front pagina 6
2 Electric board (control section) see annex F
3 Lower insulating containment see annex A
4 Cooking chamber unit pagina 9
4 Cooking chamber unit - Electric board (power section) pagina 11

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 M A D E I N I TA LY

5 Steam extraction system see annex EC

6 Casing Pagina 12
7 Covering pagina 13

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 Front
FIG.1
M A D E I N I TA LY

code
PRC 6/2 HOOD FOR ROTATIVE OVEN
PRC 30/2 MOTION ASSEMBLY FOR DOOR GLASS - DECK OVEN
PRC 29/3 HANDLE FOR DOOR GLASS
PRC 45 SERVICE DOOR
PRC 24/3 DOOR GLASS GASKET
PRR 15/6 PROFILE FOR BAKING DECK BLOCKING

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 HANDLE ASSEMBLY
PRC 30/2

M A D E I N I TA LY
code
PRC 6/3 SELF-LOCKING COUPLING FOR DOOR GLASS MOTION
PRC 18/1 RING NUT FOR DOOR GLASS
PRC 13 SUPPORT DISK FOR DOOR GLASS HANDLE
PRC 18/2 RING NUT FOR DOOR GLASS MOTION
PRC 29/3 HANDLE FOR DOOR GLASS

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 MOTION ASSEMBLY FOR DOOR GLASS
FIG.1-B
M A D E I N I TA LY

code
PRC 11/7 FASTENING NUT FOR DOOR GLASS
PRC 24/1 ROUND DOOR GLASS GASKET
SUPPORT PIPE FOR DOOR GLASS COMPLETE WITH BRACKETS AND
PRC 73/1
ROTATION SHAFT
PRC 85 DOOR GLASS FOR DECK OVEN
PRC 45/3 DOOR GLASS PROTECTION - STAINLESS STEEL

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 FIG.2 Cooking chamber unit

M A D E I N I TA LY
code
PRC 15/5 HEATING ELEMENT "WIDE" - DECK OVEN
PRC 15/4 HEATING ELEMENT "NARROW" - DECK OVEN
PRC 39/2 BAKING TILE - FYDRO - FOR DECK OVEN
PRC 17 FLANGE FOR LAMP GLASS
PRR 96/2 LIGHT GLASS
PRR 9/5 ILLUMINATION UNIT INSULATING CONTAINMENT PANEL

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 LAMP HOLDER BAR
FIG.4-A
M A D E I N I TA LY

code
PRR 76/3 HALOGEN LAMP BRACKET
PRR 50/1 LAMP HOLDER FOR HALOGENOUS LAMP
PRR 34/1 OVEN ILLUMINATION HALOGENOUS LAMP

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 Cooking chamber unit - Electric board (power section)
FIG.3

M A D E I N I TA LY
code
PRR 53/2 DERIVATION BOX FOR CABLES
PRR 28 SHEATH FA-21
PRR 72 PROBE FOR ELECTRONIC THERMOREGULATOR
PRC 83 THERMOSTAT FOR STEAM GENERATOR

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 Casing
FIG.5
M A D E I N I TA LY

code
PRC 11/3 REAR COLUMN FOR EXTERNAL PANELLING
PRC 69/3 EDGE FOR OUTSIDE PANELLING "UPPER"
PRC 44 EXTERNAL FACING PANEL
PRC 69/2 EDGE FOR OUTSIDE PANELLING "LOWER" - PAINTED STEEL

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 Covering
FIG.6

M A D E I N I TA LY
code
PRC 12/5 OVEN COVER : REAR PANEL
PRC 12/2 OVEN COVER : CENTRAL PANEL
PRC 12/4 OVEN COVER : FRONT PANEL
PRC 83/5 FAN FOR AIR CIRCULATION

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