RotoReal SP Gas - Gasolio DIGIT - EN [PDF]

Zitiervorschau

 

Real Forni S.r.l. Via Casalveghe, 34 - 37040 Gazzolo d'Arcole (VR) Tel. (045) 6182033 - 6182015 - Fax (045) 6182019 Web site: www.realforni.com - E-mail: [email protected]  

           

Instruction manual ROTOREAL SP Mini - Plus - Medio - Super - Maxi

DIGIT gas – gas-oil

              Before using the oven read carefully the instructions in this manual.

THE REAL FORNI COMPANY HAVE ALL RIGHTS RESERVED TO THE FOLLOWING PROPERTY AND IT IS FORBIDDEN TO DUPLICALTE OR COPY THIS MANUAL BY UNAUTHORIZED PERSONS.   Vers. 01/14/EN

  Real Forni - RotoReal SP DIGIT gas – gas-oil

   

   

 

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  Real Forni - RotoReal SP DIGIT gas – gas-oil

lNDEX    1. lntroduction 1.1 Warranty 1.2 Description of the oven 1.3 Identification of the oven 1.4 Plates and warning signs 1.5 Technical data 1.6 Sound level

pag. 4 4 5 5 6 7 8

 

2. General security normative laws and accident prevention 2.1 Clothing 2.2 Ecology and pollution 2.3 How to safely use the oven 2.4 How to safely maintain the oven

8 9 9 9 10

 

3. Transportation and unloading

10

 

4. lnstallation 4.1 How to assemble oven 4.2 How to select and connect the burner 4.3 How to link the feeding fuel plant 4.4 How to connect to chimney 4.4.1 Ovens feeded with liquid fuel 4.4.2 Gas feeded ovens

4.5 Electrical connections 4.6 Hydraulic connections

10 11 11 13 14 14 16 17 17

 

5. How to use oven 5.1 How to first set oven 5.2 Daily use of the oven 5.3 Steam control 5.4 How to turn off oven 5.5 Working parameters

18 18 18 19 19 20

6. Security device

20

7. Maintenance

21

 

7.1 Periodic maintenance 7.2 Occasional maintenance

21 22

7.2.1 Substitution of the oven lights 7.2.2 Break-down of the electronic panel 7.2.3 Baking regulation  

8. Exchange parts 8.1 Electrical material control board 8.2 Electrical material internal panel 8.3 Various material

23 23 24 25

 

9. Possible problems

27

 

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  Real Forni - RotoReal SP DIGIT gas – gas-oil

 

1. lntroduction The company intends to illustrate with this present manual the characteristic features and the technical qualities, the starting and installation procedure, and furthermore ordinary maintenance of the ROTOR OVEN SP. In the following, the appliance will be referred to as OVEN. Included also in the manual, are the security warnings regarding accidents, functional drafts, transportation and unloading, exchange parts and a look-up table on possible problems. In order to achieve from the OVEN the optimum performance and be assured of it's efficiency and maximum duration, it is necessary to first read and understand this manual, following carefully the directions of use and maintenance. This manual is an integrate part of the product and must be kept in a secure place to permit reference. The economy, the duration, and the proper functioning of the OVEN depend on how carefully the instructions in this manual are respected and followed. It is obligatory to follow what is described in this manual: The REAL FORNI declines any liability for damages upon any person, animal, or object due to negligence or to the lack of observation of these instructions. The OVEN is constructed in conformity with the essential health and security requirements contained in the direct law 89/392/CEE and any successive modifications are marked with the label .      

  1.1 Warranty Control at delivery that the OVEN, equipment, and accessories requested are correct and complete. Any complaint should be communicated in writing to the company within 8 days of delivery. The company guaranties the quality of the material for one full year from the delivery date and promise to repair or replace any parts, that in this period of time are damaged due to defective material or construction, without being however held responsible for compensation for damages, directly or indirectly. The warranty is conditioned by a normal commitment duly carried out and with an appropriate maintenance. Not included in the warranty are the damages due to parts naturally worn-out subjected by consumption, by inexperience, carelessness, failure to comply with use of instructions, by circumstances beyond one's control, electricity irregularities, unsuitable burners, or combustibles, and by the quality of the water. The warranty declines when the buyer neglects to fulfil the contract obligations. Besides the above conditions which are also described in the contract, the warranty declines: - When an error of manoeuvre attributed to the operator is verified. - When the damage is attributed to inadequate maintenance. - When the user repairs the OVEN without the consent of the REAL FORNI or when the OVEN has been damaged or subjected to change due to the assemblage of non original exchange parts. - When the instructions described in this manual are not followed.

 

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1.2 Description of the OVEN

 

    The OVEN is composed by a baking chamber   heated by a heat exchanger. The chamber is suitable    to contain a trolley that, by means of a upper coupler   or a plate (optional), is made rotating by a     motoreducer situated above the OVEN.   It's produced completely in stainless steel and   insulated with glasswool that wind all the equipment.    Its essentials parts are::     1) Heat exchanger, produced completely in   refractory stainless steel and expressly shaped for a     fast heating of the air.   2) Baking chamber, completely in stainless   steel of high thickness with the coupler for the trolley    on upper side for a easy cleaning of the OVEN base.     3) Steamers, located on the exit of the air to     guarantee a great and prompt production of steam.   4) Door of the baking chamber, in stainless   steel with a double and wide temperate     exchangeable glass.   5) Electronic panel that make possible to  

execute every baking operation.

Figure 1

     

  1.3 ldentification of the OVEN Every OVEN has an embossed metal plate of identification (see fig. 2) on which is engraved: - Trade-mark. - Name and address of maker. - Model number. - Matriculation number. - Year of construction. - Label . The data that is found on these plates should always be indicated when assistance is necessary.

 

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      Figure2

(for gas ovens)

  (for gas-oi/ ovens)                          

 

 

(2)

(3)

(4)

(5)

1.4 Plates and warning signs The OVEN has a trade-mark plate and warning pictogram signs indicating the danger that the OVEN can present. Figure 2 shows warning signs and indications of where the plate of identification is normally placed and warning signs.

WARNING THE WARNING PICTOGRAM SIGNS ON THE OVEN, GIVE APPROPRIATE INDICATIONS, IN AN ESSENTIAL FORM, IN ORDER TO AVOID ACCIDENTS AND INJURYS. THESE PICTOGRAMS ARE ALWAYS TO BE KEPT CLEAN AND SUBSTITUTED IMMEDIATELY WHEN THEY ARE PARTIALY OR TOTALY REMOVED OR DAMAGED. The pictogram signs have the following significance: 2) Read carefully the instructions contained in the present manual before operating the OVEN (in the front of the oven). 3) Always turn off the current before beginning any cleaning or maintenance operation. Read carefully the instructions in this present manual regarding the operations you are to undertake (on the electric power box).

4) It is obligatory the use of insulating-fibre gloves. The lack of observation may cause serious hand burns (in the front of the oven). 5) It is forbidden to approach or touch with hand or other parts of your body hot areas of the OVEN. It is forbidden to insert your arms in the chamber during the loading and unloading phases of the products to be cooked. It is obligatory to stay as far away as possible from the hot surfaces (in the front of the oven).

 

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1.5 Technical data The characteristic features of the OVEN are indicated in the model number that is found on the embossed metal plate of identification (figure 2). The specific features of each model are shown on the following tables:

 

   

Tab/e 1 EXTERNAL DIMENSIONS ESTERNE A B H MODEL h (m) (m) (m) (m)

 

  MINI PLUS

 

  1.12 1.22

 

  1.90

 

 

 

 

12 / 15

2.70

2.30

 

N. TRAYS

2.50

2.30

  1.42

  2.10

1.70

  MEDIO

  1.60

 

16 / 18

  2.76

 

16 / 18

 

SUPER

1.62

2.10

2.30

2.80

16 / 18

MAXI

1.92

2.40

2.30

2.90

16 / 18

TRAYS DIMENSIONS

BAKING SURFACE

PRODUCTIO N CAPACITY

(cm) 60 x 40 60 x 45 65 x 45 40 x 80 50 x 70 60 x 70 60 x 80 65 x 80 60 x 90 80 x 80 80 x 90 75 x 100 80 x 100 60 x 80 x 2 60 x 90 x 2

(mq) 2.9 / 3.6 3.2 / 4.0 3.5 / 4.4 5.2 / 5.8 5.6 / 6.3 6.7 / 7.6 7.7 / 8.6 8.3 / 9.4 8.6 / 9.7 10.2 / 11.5 11.5 / 13.0 12.0 / 13.5 12.8 / 14.4 15.4 / 17.3 17.3 / 19.5

(Kg/h) 44 / 54 48 / 60 53 / 66 78 / 87 84 / 95 101 / 114 116 / 129 125 / 141 129 / 146 153 / 173 173 / 195 180 / 203 192 / 216 231 / 260 260 / 293

MASS Kg

900

  1100

  1300

  1500

  1800

 

 

 

Tab/e 2 ELECTRIC POWER MODEL KW

 

 

 

MINI

2

380

PLUS

2

380

 

  MEDIO

 

 

ELECTRIC TENSION Volt

  2.5

 

380

 

SUPER

3

380

MAXI

3

380

TRAYS DIMENSIONS cm 60 x 40 60 x 45 65 x 45 40 x 80 50 x 70 60 x 70 60 x 80 65 x 80 60 x 90 80 x 80 80 x 90 75 x 100 80 x 100 60 x 80 x 2 60 x 90 x 2

THERMIC POWER KW-Kcal/h 29 - 25000 35 - 30000 35 - 30000 47 - 40000 52 - 45000 64 - 55000 70 - 60000 76 - 65000 81 - 70000 93 - 80000 105 -90000 110 -95000 116-100000 140-120000 157-135000

NOZZLE

CONSUMPTION PER HOUR

gph 0.75x60° 0.75x60° 0.75x60° 1x60° 1.25x60° 1.25x60° 1.5x60° 1.5x60° 1.75x60° 2x60° 2.25x60° 2.25x60° 2.5x60° 3x60° 3.25x60°

G30 (g) 2293 2752 2752 3670 4128 5046 5505 5963 6422 7340 8256 8716 9174 11008 12385

G20 (g) 3290 3948 3948 5263 5921 7236 7895 8552 9210 10526 11842 12500 13158 15789 17763

G25 (g) 3572 4286 4286 5715 6428 7857 8571 9285 10000 11428 12858 13572 14286 17142 19286

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1.6 Sound level The aerial noise level given out by the oven working has been noticed with machine in motion, burner working, in operation conditions, by means of integrator precision phonometer. The remarks has been effected in conformity of the rules EN ISO 3746/1996 from a competent laboratory. Test has given the resulsts shown on the table: - Average equivalent pondered level of acoustic pressure in atmosphere: Lpam

dB (A)

70,1

- Average equivalent level of acoustic pressure at the control place: Lpa

dB (A)

60,7

- Level of acoustic conventional power: LwA

dB (A)

88,2

   

 

2. General security normative laws and accident prevention. Be aware of the warning sign referred to in this manual and follow the security provisions.

The danger signs are of three levels:

DANGER 

This sign warns you that if the operations described are not correctly followed, causes serious damage, death, or are hazardous to your health.

WARNING This sign warns you that if the operations described are not correctly followed, may cause damage, death, or are hazardous to your health.

CAUTION This sign warns you that if the operations described are not correctly followed, may cause damage to your OVEN.

WARNING READ CAREFULLY THE FOLLOWING NORMATIVE LAWS. WHOM EVER DOES NOT APPLY WITH WHAT IS WRITTEN IN THE FOLLOWING, MAY SUFFER GREAT DAMAGE OR CAUSE DAMAGE TO PERSONS, ANIMALS, OR THINGS. THE REAL FORNI DECLINES EVERY AND ANY RESPONSIBILITY FOR DAMAGES CAUSED BY AN IMPROPER USE OF THE OVEN AND/OR BY AN UNAUTHORIZED MODIFICATION .

 

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2.1 Clothing Avoid wearing large and fluttering clothing; they may remain entangled in parts of the OVEN. It is obligatory the use of the heat-resistant gloves, supplied with OVEN. If it is requested in the security normative law enforced by the country in which the OVEN is being installed, the operator must wear anti-injury clothing, for example, glasses, appropriate shoes, etc.

  2.2 Ecology and pollution The OVEN must not be used for the baking of non alimentary products. Respect the laws enforced in the countries where installing the OVEN, regarding the use and discharge of the products used for the cleaning and the maintenance of the OVEN, observing what the maker of the OVEN recommends of such products.

2.3 How to safely use the OVEN This handbook constitute an integral part of the product and must be kept near the OVEN for an easy and fast reference. It is absolutely forbidden to operate or let operate the OVEN to whom ever does not completely understand perfectly what is written and explained in this manual. The OVEN is exclusively conceived for the baking of food and more specific for the baking of bread and pastry, and has to work according the maker's instructions. The OVEN will has to be assigned only for the use which is expressed conceived. Every other use is to consider inappropriate and so unreasonable. It is absolutely forbidden to operate or let operate the OVEN by personnel inadequately trained and incompetent or in a non-good state of health. Before using the OVEN, it is necessary to control the perfect integrity of the security controls and of the structure of the OVEN. Not introduce in baking chamber inflammable or bad for the health products and avoid to use the OVEN to dry products different from foods. In particular it's forbidden to dry not-adherent covering of trays or stamps. Before starting to work, it is advised to familiarize with the command controls and their functions. It is obligatory during the loading and moving of the objects cooked to use the appropriate means and to follow the instructions written in this manual. It is absolutely forbidden to get in the chamber before the OVEN is completely cooled. It is obligatory to wait sufficient time before starting the cleaning and maintenance operations of the hot parts of the OVEN, verifying that the temperature of the surfaces is sufficiently low, in order to avoid burns. In this phase it is opportune to wear the appropriate clothing. It is absolutely forbidden to install the OVEN in an inadequate room. It is absolutely forbidden to obligate the burners to a superior electrical potential power, other than the one indicated in the embossed metal plate of identification of the OVEN (model of the OVEN). It is indispensable that the OVEN is placed on a perfectly smooth and horizontal pavement. It is forbidden to mount over the OVEN. It is forbidden to use the upper side of the OVEN as a support layer and/or storage layer.  

   

 

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2.4 How to safely maintain the OVEN To guarantee the security maintenance of the OVEN, it is indispensable to respect the following instructions: - Periodically verify the tightening and clamping of screws, joints, and connections. - Periodically control the integrity and the functioning of the security devices. - It is absolutely forbidden to remove or tamper with the security devices. - Entering in the baking chamber be careful to the support coupler for the trolley that stretch out from the ceiling. - The maintenance of the OVEN should only be carried out by qualified personnel, following the instructions in this manual, and have the damaged and worn out parts replaced. - Always use original exchange parts in the repairing and maintenance of the OVEN.

3. Transportation and unloading 1 The OVEN is loaded and transported mounted or dismounted in a packing case on the truk. If the OVEN is dismounted must be unloaded with a fork lifter assuring the case with the lifter by means of strong cables in way to avoid the overturn of the case. If the OVEN is mounted the unloading can be affected with a crane hooking on the arranged brackets (n. 1 fig.3). It can be also effected with a fork lifter assuring the OVEN with the lifter with appropriate cables.

Figure 3

         

 

4. lnstallation It is necessary before starting the operation, to be informed of and respect the precepts and laws of the country in which the OVEN is being installed. In particular the room where the OVEN is to be installed must have determinant features depending on the type of fuel it is functioned by.

WARNING IT IS ABSOLUTELY FORBIDDEN TO INSTALL THE OVEN IN A NON-ADEGUATE ROOM. THE OVEN'S ELECTRICAL EQUIPMENT IS NOT ADAPT OR EXPECTED TO BE IN SITUATIONS WHERE GAS EXPLOSIVES COULD BE PRRSENT.

 

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4.1 How to assemble OVEN The assemblage of the   OVEN must be followed by the REAL FORNI engineers or by authorized personnel.

 

When the assemblage is followed by personnel authorized by the REAL FORNI, it is obligatory to follow the instructions in the installation manual supplied by the company. During the installation the rules to observe and to respect are following listed: • laws in force in matter; • rules UNI CIG 7722, UNI CIG 7723, UNI CIG 8723; • directives and rules of the supplier company of the gas, electricity and water; • accident -prevention rules in force.

                                     

For reasons of accessibility during the maintenance or possible reparations is necessary to keep in mind in installation to space out the sides of the OVEN from the walls or others machines as shown in the   figure 4.  

 

Oven with proofing chamber

  Figure 4

 

            4.2 How to select and connect burner The burners suitable for the OVEN are of type ventilated keeping in mind they have the mark CE on the features plate. The choose of the model of the burner must be done identifying the necessary thermic power (tab. 1). The thermic power of the burner must be the same or slightly lower than that one of the OVEN. For a gas combustible working of the OVEN is important, to obtain a device corresponding to the European community directives, to install a gas burner and the relative gas train marked "CE" for the Gas Directive 90/396/CEE - EN676 and followings. The certification must be in force for the country of use of the burner and for the gas employed. It is advisable to stipulate a contract of maintenance with the supplier company of the burner.

 

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DANGER IT IS ABSOLUTELY FORBIDDEN TO USE BURNERS WITH A POTENTIAL SUPERIOR TO THE ONE OF THE OVEN.

 

DANGER FOR THE OVENS WORKING WITH GAS BURNER IT IS OBLIGATORY TO INSTALL A SUPPLEMENTARY SECURITY THERMOSTAT AND LOCATE THE PROBE IN THE SPY-HOLE OF THE HEATING CHAMBER (FIGURE 5)  

   

MINI - PLUS - MEDIO - SUPER - MAXI A

780

B

160

C

320

 

          Figure 5

 

 

WARNING THE ASSEMBLAGE OF THE OVEN'S BURNER MUST BE CARRIED OUT BY A SPECIALIZED TECHNICIAN AND AUTHORIZED BY THE MAKER OF THE BURNER. It is necessary that the flexible pipe-fitting tubes have an adequate length in order to guarantee an easier extraction of the burner, without damaging it during the opening and closing of the door or the maintenance of the burner itself. The features of the burner must be similar to that ones shown on the following table:  

       

   

Thermic power Nozzle diameter Nozzle length Chamber pressure Electric feeding Example of possible burner

 

GAS-OIL Mini Plus 30-60 KW

Medio [Super] [Maxi] 54-107[83-178]KW

GAS Mini Plus 23-58 KW

Medio [Super] [Maxi] 46-93 [65-189] KW

25000-52000 Kcal/h

46000-92000kcal/h [71000-153000kcal/h]

20000-50000 kcal/h

40000-80000 kcal/h [55000-162000kcal/h]

84 93 -1 -4 mm C.A.

95 [123] 114 [142] -1 -4 mm C.A.

91 125 -1 -4 mm C.A.

105 [129] 170 [128] -1 -4 mm C.A.

230 Vac 50 Hz

230 Vac 50 Hz

230 Vac 50 Hz

230 Vac 50 Hz

Riello F5 - RG1

Riello F10 - RG2 [F20] - [RG3]

Riello FS5

Riello FS8 - BS2 [FS15] - [BS3]

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4.3 How to link the feeding fuel plant The linkage of the burners pipe-line to the feeding fuel plant must be chosen as indicated in table 3.  

  Tab/e 3

ENTRY      for distances   BURNER OF:   for distances

EXlT    for distances   higher than 10m from the   meter

MATERlAL

until 10 m from the meter

higher than 10m from the meter

for distances until 10 m from the meter

Gas-oil

3/8"

3/8"

3/8"

3/8"

Copper tube

Methane

1 1/4"

2"

-

-

Iron tube SS zincated

 

  The fuel tank and the in-going and out-going pipe - lines must be equipped with all the devices provided for the law in the country where the OVEN is installed.    

  WARNING FOR OVENS WORKING WITH GAS IT IS OBLIGATORY TO INSTALL UPSTREAM OF THE DEVICE AN INTERCEPTION TAP WITH FAST CLOSING TO CLOSE THE INFLUX OF THE GAS AT THE END OF THE USE OF THE OVEN.    

  WARNING IT IS FORBIDDEN TO UTILIZE PIPE-LINES OF A DIMENSION OTHER THAN THE ONE INDICATED IN TABLE 2.  

  MODEL

A (mm)

B (mm)

H (mm)

MINI

200

320

620

PLUS

200

320

620

MEDIO

200

320

620

SUPER

200

320

620

MAXI

200

320

620

    Figure 6

 

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  4.4 How to connect to the chimney The connection of the chimney must be done by scrupulously following the precepts and laws of the country in which the OVEN is being installed. Since in the OVEN exists the necessity of evacuating also the steam that is formed in the baking chamber, it will be necessary to provide a conduct chimney for the discharge, however separated from the chimney, for the evacuation of fumes. A very interesting solution is represented by the chimney flues with two canals; threw the bigger canal are evacuated the fumes, and threw the smaller canal are evacuated the steam.

  MODELLO

A (mm)

B (mm)

C (mm)

D (mm)

E (mm)

F (mm)

MINI

230

320

410

300

150

150

PLUS

240

320

470

300

150

150

MEDIO

250

320

455

380

200

200

SUPER

250

320

555

380

200

200

MAXI

275

320

705

380

250

250

      4.4.1 OVENS FEEDED WITH LIQUID FUEL  

  The dimensions of the chimney that evacuate the fumes depends by the OVENS potential and by the height of the chimney flue, depending upon the formula: S= KP/H1/2 where: K = 0.024 P = necessary potential measured in Kcal/h H = the height of the chimney measured in meters, lesser of: - 0.5 meters for every change of direction - 0.5 meters for every change of section - 1 meter for every meter of length of the sub-horizontal joint between OVEN and chimney See table 4 where it is possible to determine rapidly the chimney dimensions.

   

   

Figure 7

 

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  Tabella 1

           

 

 

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  4.4.2 GAS FEEDING OVENS the chimney flues must keep to the following rules: - must be measured, keeping in mind the height, according to the maximum thermal potential of the appliance; in any case they must not have a smaller internal section compared to the one indicated in table 5. For a greater thermal potential capacity it must adopt a circular section of: 3.5 square cm. every 1.000 Kcal/h per height less than 10 m; 2.5 square cm. every 1.000 Kcal/h per height included between 10 and 20 m; 2 square cm. every 1.000 Kcal/h. per height greater than 20 m.

  Table 5

 

Cylindrical chimney flues

Height in meters of the chimney flues (connections excluded) h20

10≤h≥20 Thermal capacity Kcal/h.

Internal diameter cm.

 

Internal dimensions square cm.

 

Rectangular or square chimney flues

   Internal dimensions square cm.

    

up to 25.000

up to 25.000

up to 25.000

10.0

79

87

up to 30.000

up to 30.000

up to 40.000

11.0

95

105

up to 40.000

up to 40.000

up to 60.000

12.5

123

135

up to 50.000

up to 60.000

up to 80.000

14.0

154

169

up to 60.000

up to 80.000

up to 105.000

15.5

189

208

up to 70.000

up to 105.000

up to 125.000

17.0

226

249

up to 85.000

up to 125.000

up to 155.000

18.0

255

280

up to 100.000

up to 155.000

up to 180.000

20.0

314

345

up to 120.000

up to 180.000

up to 213.000

22.0

380

418

up to 140.000

up to 200.000

up to 259.000

24.0

452

497

up to 160.000

up to 240.000

up to 300.000

26.0

531

584

 

The dimensions of a rectangular chimney flue must be at least equal to the dimensions of the cylindrical chimney flue in correspondence with the same gas capacity, greater than 10%.

 

5

It must be waterproof and resistant to the temperature of the producing fuel and it's condensation, of adequate thermal resistance and of low thermal conductivity. If they are placed in the external walls of the room, they must be connected inside other tubes of analogous material or of cement. The air space resulting from the chimney flue and tube must be in communication with the external air only in the superior parts, in order to avoid the cooling off of the chimney flue.

6

The position of the chimney flue must be placed as vertically as possible and the end parts must guarantee a safe and constant evacuation of the producing fuel with the application of a static exhaust.

7

The chimney flues must be predisposed, (both at the base and at the top) of a small opening for inspection in order to make the periodic cleaning easier.

8

It is necessary that the orifice of the chimney pot overhang at least 0.40m. to any structure adjacent to the chimney (including the peak of the roof of the building) at a distance of less than 8m. This is to avoid that the wind may create around the chimney pot a pressure zone such as to prevail a lifting power of the fuel gas. In this case of a flat roof or with an inclination less than 15°, the chimney pots must have a vertical distance of at least 1.4m from the roof, if a parapet is provided, and at least 1m. in the case the parapet is not provided.

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4.5 Electrical connections The electrical line must be brought over the OVEN, and will be the installers duty to link up the OVEN'S line. It is obligatory the installation of a general switch provided with a thermal-magnetic protection which must be installed a few steps before the OVEN.

4.6 Hydraulic connections The alimentation nets must be attached to the hydraulic group situated under the platform drawer (fig. 8). The alimentation pressure must be of 3-3.5 BAR. If the pressure of the net is superior it will be necessary to assemble a pressure reducer complete with pressure gauge and regulate the pressure at 3-3.5 BAR.

WARNING WHEN THE PRESSURE OF THE NET PRESSURE GAUGE IS INFERIOR AT THE 3 BAR, IT IS INDISPENSABLE TO SUPPLY THE SYSTEM WITH AN AUTOCLAVE. If the pressure of the water pipe-line is insufficient, the water will not have the necessary thrust for a good distribution in the spray tube positioned inside the steam engine, compromising the correct functioning of the OVEN. In this case the lack of pressure will be emphasized in the following way: Pressing steam disbursement buttons(n.17 fig. 10), it will be noted a remarkable pressure in the baking chambers and a hissing sound will be heard without seeing any steam discharge. This will be accompanied by an abundant out-going water not vapourized by exhaust-pipe (fig. 8).

WARNING TO HAVE ASSURED A SUPERIOR DURATION OF THE HYDRAULIC SYSTEM AND OF THE STEAM ENGINES, IT IS RECOMMENDED TO INSTALL A WATER SOFTNER. DOING SO IT WILL BE AVOIDED CALCAREOUS INCRUSTATIONS WHICH RIDUCE NOTABLELY THE LIFE OF THE OWEN.   A (mm)

B (mm)

C (mm)

D (mm)

MINI

660

160

480

PLUS

760

200

MEDIO

960

SUPER MAXI

MODEL

H

H

Water entry

Water exit

160

2200

300

480

200

2400

300

200

480

200

2400

300

1160

200

480

200

2400

300

1460

200

480

200

2400

300

 

Figure 8

 

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5. How to use the OVEN  

 

5.1 How to first set oven At the first set of the OVEN is necessary to proceed in the following way: - To open completely the exhaust valve (n. 1 fig. 11); - activate the general switch on the electric power box (n. 1 fig. 9);

1

- start the OVEN with starte button (n. 19 fig. 10); - press the burner button (n. 15 fig. 10) and the red led turn on; - press the aspirator button (n. 11 fig. 10) to let the aspirator work in the manual way;

                              Figure 9

- after these operations, operate on the buttons n. 3 and 4 fig. 10 to execute a gradual heating of the OVEN, with passings of 60°C for a maintaining time of 15 minutes, until to the reaching of a temperature of 240°C that will be kept for 30 minutes.

       

 

13

1 2 3

14 15

4 5 6 7

16

8 9 10

17

11

18 19

12

20

5.2 Daily use of the oven START - STOP OVEN With the general switch turn on (n. 1 fig. 9), pushing the button n. 19 fig. 10 the control panel turn on, and pushing again the turning off process start. In fact, turning off the oven the fan keep working for some minuts to cool the hot parts of the oven and at the end the oven turn off completely. This cooling period can be modified by means the variation of a working parameter (See par. 5.5) THERMOREGULATION Pushing the button n. 15 fig. 10 the burner turn on and the red led turn on. If this led is lightening the door is open or the burner is in block. Push the buttons n. 3 and 4 fig. 10 to set the temperature on the display n. 14 and on the display n. 13 the temperature on the chamber. When the burner is heating the red led (n. 1 fig. 10) is on.

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BAKING TIME Push the buttons n. 6 and 7 fig. 10 to change the minuts of the baking time and pushing the button n. 16 the baking time start. The remaining minuts of baking time are on the display n. 5, at the end the buzzer turn on and the led is lightening. To turn off the buzzer open the door or push the button n. 16 fig. 10, in this case the baking time is automaticaly prolonged of 3 minuts.

22

STEAM Push button n. 9 e 10 fig. 10 to change steam time on the display n. 8 and pushing the button n. 17 the steam begin to come out in the way the working parameters are set (See par. 5.5) ASPIRATOR Push button n. 11 fig. 10 to turn on or off the aspirator and the led show if it's working or not. The aspirator autotically turn on opening the door. If the red led (n. 2 fig. 10) is lightening a intervention of the thermal switch has taken place. (The thermal switch of the aspirator or the fan).

  Figure 10

 

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INTERNAL LIGHT Push button n.12 fig. 10 to turn on or off the internal light of the oven and the led show if the light is on or off. 

TROLLEY ROTATION When the door is closed and the trolley is rotatine the led on the button n. 18 fig. 10 is on. Pushing this button the led begin to lightening untill the trolley is in position (to come out), when the trolley is in position the led turn off.

WARNING WHEN THE BURNER IS FUNCTIONING IT IS OBLIGATORY THE PRESENCE OF THE OPERATOR, AVOID CATEGORICALLY TO TRUST THE ELECTRONIC PANEL FOR MAINTAINING OR FOR BRINGING THE OVEN IN TEMPERSTURE.

DANGER NEVER LEAVE THE BURNER TURNED ON FROM THE DAY BEFORE.    

     

5.3 Steam control The automatic cycle of the steam is controlled by the electronic panel and it's explained in the previous paragraph, further information are on the working parameters paragraph. To evacuate the steam from the chamber rotate the steam handle (n. 1 fig. 11) on the right to open the valve. To close, instead, rotate the steam handle on the left setting it again on the initial position.

 

     

5.4 How to turn off the oven

1

At the end of the baking, to switch off the burner (n. 15 fig. 10) and Figure 11 stop the OVEN pushing the start-stop button (n. 19 fig. 10) In this way the cooling time begins (See par. 5.5 to change this time) and at the end switch off the general switch on the electric power box (n. 1 fig. 9). After 10 or 15 minutes close the steam valve (n. 1 fig. 11). For the ovens working with gas close everytime the interception gas tap.  

   

 

 

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5.5 Working parameters The electronic panel allows to modify some parameters that influnce the way the oven works.

WARNING THE MODIFICATION OF THE WORKING PARAMETERS MUST BE EFFECTUED ONLY BY QUALIFIED PERSONELL. When the electronic panel is off, push the burner button (n. 15 fig. 10) to have access to these parameters and on the chamber temperature display the abbreviation of the parameter will be shown. The parameters can be modified pushing buttons n. 3 e 4 fig. 10 and push the burner button to pass to the following one. In order will be shown:  

   

a)

tF1 - Advance time of the turning off of ventilation from the start of steam (0 - 99 seconds) Default set on 2seconds. At the pushing of steam button (n. 17 fig. 10) the steam will delay the entry in the chamber for a time equal to the value set in this parameter. In this way the fan has the time to stop an let the steam to stay in the baking chamber.

b)

tF2 - Delay time for the turning on of the fan from the end of the steam time (0 - 250 seconds) Default set on 30seconds. At the end of the steam time the fan will delay to turn on for a time equal to the value set in this parameter. In this way the steam has the time to lay down on the product.

c)

tOF - Delay time of the turning off of the fan from the turning off of the electronic (0 - 60 minuts). When the electronic panel on, pushing the start-stop button (n. 19 fig. 10) the cooling time begins, the fan keep working for a time equal to the value set in this parameter and then the oven will turn off completely. A good cooling assure a long duration of the oven. Do not set less than 5 minutes.

6. Security device. The annular OVEN is equipped with security devices in conformity with the directive law 89/392/CEE and any successive modifications. The security devices are: - Security thermostat . In case of damage done to the thermostat in the command panel the security thermostat will shut off burner when the temperature reaches over 350°. In the case this should happen, it will be necessary to act according to as indicated in paragraph 7.2.2. - Limit switch bracket for the door handle. In case of an opening of the door it immediately stop the trolley coupler. - Grate on exhaust prevents hand contact with the fan of the ventilator. - Emergency push-button (n. 1 fig. 10) It switch off the OVEN and stop immediately the engines. - Security thermostat. It take the temperature in the zone of the spy-hole of the heating chamber to switch off the burner in case of an overheating in that zone due to an obstruction of the chimney. (Only for gas feeding ovens).          

 

 

 

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7. Maintenance To have assured the best performance and maintain the correct functioning of the various parts of the OVEN for a long period of time it is indispensable to correctly carry out the cleaning and periodic maintenance of the OVEN.

WARNING THE TIME INDICATED FOR THE EXECUTION OF THE OPERATIONS ARE APPROXIMATE, BEING SET ON MEDIUM JOB AND FUNCTIONING CONDITIONS. IN THE CASE OF INTENSIVE FUNCTIONING IT SHOULD BE ADEQUATELY REDUCED.

WARNING WHEN CLEANING OPERATIONS ARE BEING EXECUTED IT IS OBLIGATORY TO DISCONNECT THE OVEN'S ISOLATING SWITCH AND THE GENERAL SWITCH WHICH IS INSTALLED A FEW STEPS BEFORE THE OVEN.

7.1 Periodic maintenance.

  - EVERY WEEK: - Cleaning the glass of the door. It is necessary to carry out the cleaning of the glass in warm water (30°40°C) and detergent to remove traces of grease or encrustation. Attention: cold water should not be used on the tempered glass because it causes it's breakage. - Cleaning the outside part of the OVEN and the chamber. When cleaning the facial metallic part of OVEN use a spray product for stainless steel, that besides de-scaling, it contemporary polishes the surfaces.  

  - EVERY SIX MONTHS: - Clear the filter and verify the seal of the electrovalve. - Clear the entry and the exit of the steam. - Clear the steamer. - Functional check, when the oven is cooled, of the hydraulic circuit. - Check of the belts tension of the rotating unit. - Lubrication of the rotating unit. - Functional check of the thermoregulator. - Clear the fan and the steam aspirator. - Clear the gaskets of the door.  

   

 

 

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7.2 Occasional maintenance. 7.2.1 SUBSTITUTION OF THE OVEN LIGHTS To substitute the bulbs burnt out or broken you must act in the following way: Remove the electronic panel from the left pillar (fig.12), to reach the cover light where the lamp-holder is placed; removing two screws you can remove it from the pillar. The electric wires are long enough to lengthen at the outside of its place. After remove the light catching it from the external and pulling it. To assemble the new light be careful to don't touch the interior side. To substitute the tempered glass remove the cover, unscrew the glass frame fixed by three nuts inside the chamber. To substitute the glass be careful to replace the gasket.

                           

  Figure 12

 

7.2.2 BREAK-DOWN OF ELECTRONIC PANEL. When the electroni panel breaks down two situations may occur: - the burner immediately stops; - the burner continues to function until the security thermostat intervenes. In the first case, it will be necessary to act on the thermostat switch (n. 20 fig. 10) in order to operate with the reserve thermostat (n. 21 fig. 10) until the main one is substituted. In the second case, if the security thermostat has not yet intervened, it will be necessary to act on the thermostat switch (n. 20 fig. 10) until the main one is substituted. In the case in which the security thermostat has already intervened or intervenes during the substitution phases of the break-down of the electronic panel, it will be necessary to re-arm the security thermostat after you have completed the substitution of the damaged electronic panel, otherwise the OVEN will not re-start, preventing the re-starting of the burner.  

The security thermostat, situated over the OVEN, is furnished with a green lever that must be pushed to restore the security and to permit the correct functioning of the burner.

  7.2.3 BAKING REGULATION. At the test of the OVEN regulate the air flow to have a completely baking uniformity. If there is a worsening operate on the slits of the air intake, located on the right side in the baking chamber. There are three lines of slits: that ones on the lateral sides regulate the baking on the external side of the trays, while that ones on the center control the internal part of the trays. The numerals (fig. 13) are referred to the opening in mm of the slit as set in the factory and as usually there is a completely baking uniformity. If this set is not good enough move the registers loosening the three screws and modifying the opening of the slits. The movement of the register must be of 1-2 mm maximum for each regulation.

WARNING THIS OPERATION HAS TO BE EFFECTED ONLY AND EXCLUSIVELY WHEN THE OVEN IS COMPLETELY COOLED.

Figura 13

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8. Exchange parts. The orders for the exchange parts must be carried out by the REAL FORNI company and must contain the following information: - OVEN model, matriculation number, and year of construction. This data is engraved on the embossed metal plate of identification (see fig.2). - Description of the item and quantity requested. - Transportation means and shipping modalities. In the case this does not become present, REAL FORNI, although dedicates to this service particular care and attention, does not respond to any delays of shipping caused by situations beyond ones control. The shipping fees are, when they are not differently specified, always charged to the addressee. The merchandise travels at risk and danger of the buyer even if sold by C&F.

   

8.1 Electrical material control board.   FIGURE

           

 

DENOMINATION

CODE

Emergency push-buttom

61

Electronic panel DIGT

62

Reserve thermoregulator

63

Thermoregulator switch

64

Thermoregulators switch contact block

65

 

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8.2 Electrical material internal panel.      

             

 

DENOMINATION Terminal connections

CODE 01

General switch Transformer Distribution frame Transformer fuse block 12V fuse block 24V fuse block Alarm fuse block Burner fuse block Engines fuse block Remote-control switch rotating unit Thermal switch rotating unit Remote-control switch fan Thermal switch fan Remote-control switch aspirator Thermal switch aspirator Remote-control burner Man./Aut. relay Alarm relay

02 03 04 05 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Alarm

20

Security thermostat

21

 

 

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8.3 Various material. FIGURE

DENOMINATION

CODE

Dichroic lamp

037

Electrovalve

038

Tempered glass window light

039

Tempered glass internal door

055

Tempered glass external door

056

Aspirator

040

Probe for thermoregulator

041

Door limit switch

042

Wheel for trolley 100

043

Gasket

044

Security thermostat

045

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Fan engine

046

Rotor fan

047

Engine + rotor for fun

048

Door gasket

049

Thrust bearning

050

Lower bearning

051

Teflon bushing

052

Rotation unit sensor

Motoreducer with engine

053

054

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  9. Possible problems. PROBLEM The oven does not work: no reaction. Burner does not start.

Fan does not start

Exhaust does not start. Trollesy does not turn.

Light does not work Steam does not reach the chamber.

POSSIBLE CAUSE - No electricity. - General switch not correctly positioned. - Transformer break-down. - Fuel missing. - No electricity. - Intervention of security device. - Burner fuse break-down. - No electricity. - Intervention of security device. - Intervention of the thermal switch. - Steam delay time and fan delay time set too high. - Intervention of magnetic-thermal protection. - Intervention of security device. - Intervention of magnetic-thermal protection. - Burner fuse break-down. - Water missing. - Electrovalve broke.

HOW TO SOLVE IT - Find the cause and take action. - Position correctly. - Substitute transformer. - Prepare the refuelling. - Find the cause and take action. - Restore security thermostat. - Change fuse. - Find the cause and take action. - Door handle not coupled. - Restore the thermal switch. - Set the appropriate times on each timer. - Re-start with button. - Door handle not coupled. - Re-start with button. - Change fuse. - Find the cause and take action. - Re-place.

 

 

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