Nordcap EVOLUTION S Serie Manuel D'instructions page 19

1 TECHNICAL DATA
1.1 DESCRIPTION OF THE OVEN
The oven comprises several units positioned one on top of the other:
- hood
- baking chamber/s
- base
- Support or leavening compartment (electromechanic or "Starbake")
Each baking chamber is totally independent and is equipped with electronic
temperature regulator, safety thermostat and with a single door hinged at the
bottom or at the top (door opening upwards).
NOTE:
In the case of door opening upwards, the height of the
opening is reduced by about 1 cm, while the height inside the chamber
remains unchanged.
NOTE:
in the case of the Fastbake model, the height inside the
chamber is reduced by about 1 cm, so in door opening upwards version
the height opening is reduced by about 1 cm, while the height inside the
chamber remains unchanged.
According to the model, the internal structure of the chamber can be made
entirely of metal plate (with a refractory brick or an embossed metal baking
surface) or all in refractory.
The support element comprises a steel structure fitted with tray holder guides.
The leavening compartment comprises a steel structure which is panelled, has
tray holder guides and is fitted with a thermostat for heating.
1.2 APPLIED DIRECTIVES
This equipment conforms to the following Directives:
- Low Voltage Directive2014/35/EU (pursuant to 2006/95/EC)
- Directive EMC 2014/30/EU (pursuant to 2004/108/C E)
1.3 WORKPLACES
The appliances are programmed by the operator using the control
switchboards on the front of the appliances themselves, and they must be
attended to while in operation.
The doors giving access to the appliances are located at the front.
1.4 MODELS
The following models are available:
Multibake
Stonebake
Romanbake
Steambake
Pastrybake
Fastbake
1.5 WORKING DIMENSIONS AND WEIGHTS (See tab.)
1.5.1 S50E/I-S100E/I-S105E/I-S120E/I-S125E/I
S100R-S105R-S120R -S125R
1.6 TECHNICAL DATA (See tab.)
1.7 IDENTIFICATION
When communicating with the manufacturer or service centre, always give
the appliance SERIAL NUMBER, which can be found on the rating plate,
fixed in the position indicated in figure 1.
1.8 LABELLING
The appliance is provided with safety warning labels at the points indicated
in figure 2.
WARNING!
On the equipment surface there is a burn risk due to
high temperature elements. For any intervention or action wait for the
appliance to cool to room temperature and always use suitable protective
equipment (gloves, glasses...).
WARNING!
Presence of dangerous tension. Before performing
any maintenance operation, disconnect the power supply by turning off the
switches fitted on the outside of the oven and/or the leavening compartment
and wait for the appliance to cool to room temperature. Always use suitable
protective equipment (gloves, glasses...).
NOTE:
Only for baking chambers fitted with steamer.
WARNING!
liquids or cooking goods which becomes fluid by heating in higher levels
than those which can be easily observed.
WARNING!
Slippery floor.
1.9 ACCESSORIES
The appliances are equipped with the following accessories:
Model
S50E/I-S100E/I/R-S105E/I/R-S120E/I/RS125E/I/R
(baking chamber)
S50E/I-S100E/I-S105E/I-S120E/I-S125E/I
chamber)
S50L-S100L-S105L-S120L-S125L (leavening prover)
S50KX-S100KX-S105KX-S120KX-S125KX (hood)
S50AD-S100AD-S105AD-S120AD-S125AD
1.10 NOISE
This appliance is a piece of technical working equipment which normally,
with the operator in position, does not exceed a noise emissions threshold of
70 dB (A) (single baking chamber configuration).
2 INSTALLATION
2.1 TRANSPORT
The appliance is normally delivered dismantled on wooden pallets using
overland transport (fig. 3).
The single parts are protected by plastic film or in cardboard boxes.
NOTE:
The oven can only be tilted by 90° when being moved
through a narrow passage and then placed in a horizontal position,
removing first, if present, the refractory floor.
NEVER TRANSPORT THE OVEN WHEN TILTED.
Fastbake
NOTE:
The Biscuit-ware baking surface is made of an excellent
material for baking, but it is fragile so it must always be handled with
great care; if the baking chamber must be tilted during handling, first
the Biscuit-ware baking surface must be removed, marking the position
of each biscuit-ware so that they can be repositioned in the right position
at the end of the installation.
NOTE:
At the end of the installation, before turning on the oven,
place the biscuit-wares with the help of a bubble hook, in such a way that
in the centre there is the minimum space between them.
NOTE:
The oven is equipped with electrical resistors. IT IS
STRICTLY FORBIDDEN TO ALLOW WATER ON THE COOK TOP
EVEN JUST IN THE FORM OF A DAMP CLOTH BECAUSE THE
BISCUIT-WARE MAY BE IRREPARABLY DAMAGED. To clean
during the work stages, use a soft brush and brush delicately. To prepare
the worktop, USE ONLY PIZZA CRUST. IT IS ABSOLUTELY
FORBIDDEN TO HIT THE TOP IN BISCUIT WITH THE SHOVEL
BECAUSE IT CAUSES THE BREAKAGE.
NOTE:
even at room temperature, the biscuit top is deliberately
not leveled with respect to the front sheet metal escutcheon and this is to
compensate for the subsequent thermal expansion of the biscuit top itself.
The biscuits are placed on the base of the hob and it is normal for
misalignments or misalignments (warping) to occur as a response to
thermal expansion. In cooling operations, misalignments could always
increase as a normal response to thermal stress. None of this should be
considered a problem (neither vice nor defect).
Any cracks in Biscuit-wares may occur but they do not compromise the
functionality of the oven.
The Biscuits are performing for cooking but at the same time
delicate and subject to normal wear. Periodic replacements related
to the period of use should be taken into account.
UK/2
To avoid scalding, do not use loaded containers with
Accessories
FOURCE
(baking
Steamer
humidifier
extraction
Spacer element