Moretti Forni Fanbake F Serie Manuel D'instructions page 21

2.5.3. CONNECTION TO THE HYDRAULIC NET
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.
Connect the hose supplied to the appropriate threaded connection
(fig.12 part. C - F50E / F100E) on the back of the cooking chamber.
For the working pressure, see the technical data in TAB.1.
WARNING!
Use only the hose supplied to the equipment.
In any case never use tubes used.
WARNING!
A stop cock must be fitted upstream of every
baking chamber water supply system.
WARNING!
In order to eliminate corrosion problems, the
Langelier index for the water used should be between 0 and +0.2.
NOTE:
The manufacturer declines any responsibility in the event
of failure to comply with the above safety precautions.
3 OPERATION
3.1 PRELIMINARY CONTROL OPERATIONS
WARNING!
The permanence of the equipment in
conditions of low environment temperature can cause the
intervention of the safety thermostat. Before starting it, check and
if it is necessary to reset.
WARNING!
Before
programming of the oven, always check that:
- all electrical and earthing connections have been properly made.
- all steam exhaust connection operations have been properly
made.
- all control operations must be carried out by specialised
technicians holding a proper license.
Before using the oven, clean it as described in point 4.2.
WARNING!
Before each start-up of the oven:
- The labels on the oven (fig.3) must be undamaged and legible,
otherwise they must be replaced; fastening elements must be
present and working properly.- Any damaged or missing parts
must be replaced and properly fitted before the appliance is
used.
WARNING!
- The oven must always be under surveillance when in operation.
WARNING!
If any parts in glass supplied with the
appliance become damaged, stop using it immediately, discard any
freshly cooked food or food being cooked and clean thoroughly to
exclude dangerous contamination.
During operation the oven surfaces, and in particular the glass,
become hot, and therefore, care must be taken not to touch them,
so as to prevent scalding or burns.
- When opening the door, make sure you stand at a safe distance
from any hot steam that may come out of the baking chamber.
- Never allow unauthorised persons to approach the oven.
NOTE:
DO NOT OVERLOAD THE TRAYS AND SET OUT
PRODUCTS SO AS TO GUARANTEE THE BEST POSSIBLE
PASSAGE OF AIR (for example, setting them out like pawns on a
chessboard).
ALWAYS LEAVE A MINIMUM GAP BETWEEN THE
PRODUCTS AND THE TRAY ABOVE .
BEFORE PLACING ITEMS INSIDE THE OVEN, IT IS
ADVISABLE TO SET IT TO A TEMPERATURE ABOVE THE
ENVISAGED SET POINT FOR COOKING (for example, about
30° higher) AND THEN TO LOWER THE TEMPERATURE TO
THE REQUIRED SET POINT FOR COOKING.
FOR MORE EVEN RESULTS, IT IS RECOMMENDED TO
AVOID TEMPERATURES ABOVE THOSE ENVISAGED
FOR THE TYPE OF PRODUCT BEING COOKED.
TO COOK LOW, DELICATE PRODUCTS, OR PRODUCTS
NEEDING TO STAY
PERFORATED TRAYS WITH LOW SIDES AND SPECIAL
NON-STICK COATING, MAKING SURE NOT TO BAKE AT
TEMPERATURES ABOVE 220° (for care of these trays, see
chapter 4.2.1).
NOTE:
Only use trays provided by the manufacturer and in
case of other types, only use those without above-standard dilation.
In case of using the oven when not full, it is advisable to place one tray
on top with an empty tray underneath, and then to alternate the rest,
like these.
commencing start-up
DRIER, USE THE SPECIAL
STATIC BAKING: FOR SOME TYPES OF PRODUCT, SUCH
AS CHOUX PASTRIES, FOR EXAMPLE, IT COULD BE
USEFUL TO COOK INITIALLY WITHOUT VENTILATION;
TO DO THIS, FIRST PREHEAT THE OVEN TO THE
REQUIRED TEMPERATURE, THEN SWITCH IT OFF AND
INSERT THE PRODUCTS. WAIT FOR THE TIME REQUIRED
AND THEN START THE OVEN SO THAT THE HEATING
ELEMENTS AND VENTILATION START UP FOR THE
SECOND PART OF BAKING. For example, an approximation for
choux pastries, preheat the oven to 250°, switch it off and place the
pastries in the oven, then start it again at a set temperature of 200°
and then complete the baking process.
3.2 PUTTING THE BAKING CHAMBER INTO SERVICE
3.2.2 MODELS F50E-F100E
The control panel is located on the front right-hand upright of each
baking chamber (fig.15b):
1) Colour graphic display
2) Neutral keys: for each key, the icon for the associated function is
represented on the display: this varies according to the screen
being viewed
3) Open/Close steam exhaust valve ("Valve")
4) On/Off ("Start/Stop")
5) Steam button ("Steam")
6) Eco Stand-by function enable/disable ("Stand-by")
7) Power Booster function enable/disable ("Booster")
8) Access to settings menu ("Menu")
and
9) Custom key ("Hotkey")
10) Program management P ("Program")
NOTE: The main switch (ON/OFF) (fig.15b item D) and the slot
(fig.15b item E) for assistance and upgrades are located on the right
side of the control panel.
The user interface has the following viewing areas (fig 15b):
A) TOP BAR: the viewing area in the top part of the display. Views
date, current time and any status icons (switch on timer, alarm warning
device \etc.).
B) WORKING AREA this is the main viewing area, divided
horizontally into three areas, each with an associated baking parameter
that can be modified directly by pressing the corresponding neutral keys.
This viewing area is also used to view the menu items and the different
setting screen (programs, lighting, etc.) and in case of anomaly, it shows
the mistake identified.
C) STATUS BAR: the viewing area in the bottom part of the display. A
coloured label that shows the current appliance status ("heating",
"preparing", "oven ready" and "cooking") and the oven's icon status
(manual mode/programs, steam status, steam valve position, suction
hood status if provided, etc.).
To improve the experience of the user, the interface, thanks to the
potential of the graphic display, gives a specific colour to each
function/status of the appliance. This allows the user to know its status
at all times:
- WHITE: standard baking mode
- GREEN: standby function enabled
- ORANGE: booster function enabled
- LIGHT BLUE: menu, program settings
- RED: alarm
The six neutral keys, to the right and left of the graphic display (fig.15b –
part 2), can have the following main functions:
+: increases the parameter
- decreases parameter
↑ : moves the selection "Up"
↓ : moves the selection "Down"
→: moves the selection "Right"
←: moves the selection "Left"
√ : ok, confirms the selection
← : cancels, goes back without confirming (" return")
and other symbols described below.
NOTE:
LCD not TOUCH SCREEN. Pressing on the screen can
damage it irreversibly and affect the correct operation of the entire
appliance.
Once the main switch is on (0/1), the graphic display and the main
switch will light up. When switched on, the graphic display will first
show the initial screen for a few seconds, followed by the main menu
screen (fig.24a), complete with the settings for the last baking
operation carried out:
A) Date
B) Time
C) Actual temperature / working set point
D) Baking time
UK/4