Connection To The Water Supply - Moretti Forni M 90 Serie Manuel D'instructions

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NOTE: The device selected should be in the immediate vicinity of

the hood and within easy access.

WARNING! Make sure that the wires connected to the power plug

do not touch each other at any point.

The extraction hood is delivered with a voltage of V230 1N 50/60 Hz,

as stated on the rating plate on the side (fig.1).

To make the electrical connection, remove the protective cover on the

back of the baking chamber (fig.9). The connection cable must be

supplied by the fitter.

Insert a cable with a suitable cross-section (see technical data) into the

relevant cable raceway (Item D-fig.9) and connect it to the terminal

board, as illustrated in figure 13.

These appliances must also be included in the unipotential system. The

terminal to be used for this purpose (Item C-fig.9) is located at the back

of the appliance and is marked with the symbol TERMINAL FOR THE

UNIPOTENTIAL SYSTEM.

When connection has been completed, check that the supply voltage,

with the appliance running, does not differ from the rated value by

more than ± 10%.

2.5.3

CONNECTION TO THE WATER SUPPLY

(only for baking chambers equipped with steamer)

Connection to the water supply mains must comply with the

regulations in force and flexible pipes for the connection to the water

supply network must comply with IEC 61770 and subsequent

modifications.

WARNING! A non-return valve needs to be fitted upstream of the

appliance, within easy access; this valve must be closed each time

that the oven is switched off.

The 3/4 male gas coupling for the water supply is on the back of the

appliance (Item A-fig.15) and working pressure must be between 1 and

1,5 bar.

WARNING! Pressure higher than envisaged for the appliance can

create hazardous situations for people as well as damage the

equipment.

Only fresh drinking water must be supplied.

A hose is to be preferred for connections; this is to prevent even the

smallest variations in water supply pressure.

Leave the water to run through the pipe before connecting the

equipment.

NOTE: Connections using water that has not been softened will

lead to a fast build up of scale inside the pipes.

The rear of the appliance has a coupling to drain off water; a pipe able

to withstand high temperatures needs to be connected to this coupling

(Item B-Fig.15).

NOTE: The water drainage outlet has a valve that must be left

open during equipment use (Item C-Fig.15).

NOTE: The manufacturer declines all responsibility in the event of

failure to comply with the above safety regulations.

NOTE: It is only possible to fit a steam device if the oven does not

have a raised rear cooking shelf.

OPERATION

3.1

3.5 PRELIMINARY CONTROL OPERATIONS

WARNING! Before commencing start-up and programming of the

oven, always check that:

- all electrical and earthing connections have been properly made;

- all steam drainage connections have been properly made;

all control operations must be carried out by specialised

technicians holding a valid license.

Before using the oven, clean it as described in point 4.2.

WARNING! Before starting up the appliance each time, please

make sure of the following:

- the labels on the equipment (fig.2) must be undamaged and

legible and if this is not the case, they must be replaced;

- all parts must be integral, present and correctly installed and if

this is not the case, they must be in perfect working order before

the equipment can be used;

- the working area must be properly illuminated if used during the

night or if visibility is poor.

The appliance must be kept under surveillance while it is

operating.

During operation, the appliance surfaces become hot, particularly

the glass; care must be taken not to touch these surfaces to avoid

scalding or burns.

Be sure to stand at a safe distance from any hot steam that could

come out of the baking chamber when opening the door.

- Never allow unauthorised persons to approach the equipment.

For more even results, we recommend avoiding the use of temperatures

above those recommended for the type of product being baked.

3.1.1

STARTING UP

When starting up the equipment for the first time or after a long period

of disuse, it is essential to carry out the heating procedure as follows:

- Set the temperatures to 60°C and leave the chamber to operate for

about 1 hour. If there is a great deal of steam inside the chamber,

open the door for a few minutes to let out the steam and then close it

again.

- Increase the temperature to 90°C and leave the chamber operating for

about 2 hours. If there is a lot of steam inside the chamber, open the

door for a few minutes to let it out and then close it again.

- Increase the temperature to 150°C and leave the chamber operating

for about 1 hour. If there is a lot of steam inside the chamber, open