MBM FCE 6 Guida rapida

FORNO ELETTRICO A CONVEZIONE

Secondo le norme EN 60335 parte I EN 60335 parte II - 42

ELECTRIC CONVECTION OVEN

In accordance with standards EN 60335 part I EN 60335 part II - 42

FOUR ELECTRIQUEA CONVECTION

Selon les normes EN 60335 partie I EN 60335 partie II - 42

ELEKTRISCH BEHEIZTER HEISSLUFTBACKOFEN

Nach EN 60335 Teil I und EN 60335 Teil II - 42

HORNO ELÉCTRICO POR CONVECCIÓN

Conforme con las normas EN 60335 parte I EN 60335 parte II - 42

FCE 6

FCE10

FCE 20

10/08/2007 Rev.0 161523

ISTRUZIONI PER L’INSTALLAZIONE, L’USO E LA MANUTENZIONE

INSTALLATION,USEANDMAINTENANCEINSTRUCTIONS

INSTRUCTIONS POUR L’INSTALLATION,L’EMPLOIETL’ENTRETIEN

INSTALLATIONS-,BETRIEBS-UNDWARTUNGSANLEITUNGEN

INSTRUCCIONESPARALAINSTALACIÓN,ELUSOYELMANTENIMIENTO

- 2 -

SECTION DESCRIPTION PAGE

CONTENTS

Warnings.............................................................................................................................................. 2

1. Technical data.................................................................................................................................... 4

1.1 Table I: Technical data........................................................................................................................ 4

2. Installationinstructions .................................................................................................................... 4

2.1 Data plate ............................................................................................................................................ 5

2.2 Preparing for installation .................................................................................................................... 5

2.2.1 Laws, regulations and technical directives ........................................................................................ 5

2.3 Positioning.......................................................................................................................................... 5

2.4 Cold water connection (softened) ...................................................................................................... 6

2.5 Waste water outlet ............................................................................................................................... 6

2.6 Electrical connection .......................................................................................................................... 7

2.6.1 Earthing............................................................................................................................................... 7

2.6.2 Equipotential system .......................................................................................................................... 7

2.6.4 Power supply cable ............................................................................................................................. 7

2.6.5 Electric connection of the cable to the terminal board...................................................................... 8

2.6.6 Connections to the different electrical networks ............................................................................... 8

2.7 Other outlets........................................................................................................................................ 9

2.8 Room ventilation ................................................................................................................................9

2.9 Presenting the oven to the user........................................................................................................... 9

2.10 Grill assembly ..................................................................................................................................... 9

3. Userinstructions ................................................................................................................................ 10

3.1 Commissioning................................................................................................................................... 10

3.1.1 Description of oven controls: ............................................................................................................. 10

3.2 Start-up ................................................................................................................................................ 12

3.2.1 Programming the “timer”; cooking time ............................................................................................ 12

3.2.2 Using the electric thermostat .............................................................................................................. 12

3.2.3 Oven lighting ...................................................................................................................................... 12

3.2.4 Using the humidifier ........................................................................................................................... 12

3.3 Switching off the oven........................................................................................................................ 13

4. Replacingthemost important components ..................................................................................... 12

5. Maintenanceandcleaning ................................................................................................................ 14

5.1 Maintenance ....................................................................................................................................... 15

5.2 Yearly maintenance............................................................................................................................. 16

5.3 Installation of extractable washing spray .......................................................................................... 16

5.4 Safety devices control and safety systems of the oven ..................................................................... 17

5.5 switching off in the event of equipment faults .................................................................................. 17

5.5.1 Steps to take if the oven is not to be used for a lengthy period......................................................... 17

5.6 Cleaning .............................................................................................................................................. 18

5.6.1 Cleaning after cooking and at the end of the day.............................................................................. 18

INSTALLATIONDIAGRAM ............................................................................................................... 19

- 3 - GB

- Installation,start-up andmaintenance ofthe oven aretobe carried outonly by skilled personnelauthorized by our

firm or by licensed installers.

- Read the instructions contained in this manual carefully as they provide important information on the correct

installation,operation and maintenance procedures.

- Storethis manual carefully for future reference bytheoperators.

- After removing the packing, check the integrity of the equipment.

- Inthe event of equipment failure ortrouble, do not operate the equipment,callprofessionally qualified personnel.

- Packagingelements(plastic bags, polystyrene foam, nails, etc.) are potentially dangerous andshouldnot be left

withinthereachof children.

- Beforeconnecting theequipment,make surethat the datareported on theplate correspondtothose ofthe electric

andwatersupplynetworks.

- The plate is located on the front lower right side.

- The equipment is to be operated by specifically trained staff only.

- Thisequipment mustonly be usedfor thepurposesfor whichit was designed,i.e. cookingor warming upfood; any

other useis tobe considered improper and therefore dangerous.

- Do not obstruct air vents or heat dissipation openings.

- Switchoff the oven after use.

In the event of the user or the installation technician failing to observe the instructions given in this manual, the Firm

disclaimsall responsibility thereofandcannotbeheld liable foranyaccidentsortroublecaused by suchnon-observance.

THE MANUFACTURER DISCLAIMS ALL RESPONSIBILITY FOR ANY INACCURACIES IN THIS BOOKLET THAT MAY BE

DUE TO TYPING OR PRINTING MISTAKES. THE MANUFACTURER, MOREOVER, RESERVES THE RIGHT TO MAKE THE

MODIFICATIONSTOTHEPRODUCTITCONSIDERSUSEFULORNECESSARY,WITHOUTAFFECTINGITSBASICFEATURES.

WARNINGS

- 4 -

Standards

Outside dimensions

Width

Depth

Height

Net weight

Cooking chamber dimensions

Width

Depth

Height

Useful volume

Capacity No. Grilles GN 1/1

Capacity No. Trays (600 x 400 mm)

Oven load capacity

Guide c/c distance GN 1/1

Confectionary guide c/c distance

Tray depth

Power supply voltage

AC 220....240 V 50 Hz (or 60 Hz)

External residual

current device

•) Total absorbed electric power

Motor absorbed electric power

Heating absorbed electric power

Power supply

Power supply cable type H07RN-F

Cable no. 3 wires Cross-section

Water supply

Softened water 5°÷7° French

Max. humidifier consumption

* NB : 1 bar = 100 kPa

Waste water outlet

Max. temperature

Oven performance

Hot air temperature range

Time to reach 180-215°C

Consumption to keep average 215°C

Fan speed

MODEL FCE 6 FCE10 FCE20

gas /elettric

min.mm

max. mm

dm3

max.kg

A/ph.

min. mm2

min÷max bar*

l/h

Ø mm

max °C

°C

min

kWh

g/min

868

746

720

807

100

590

335

430

7,9

0,4

7,5

1,5

G 3/4”

1,2 ÷ 4

100

20 ÷ 270

4/5,0

1,2

2800

940

900

1050

1100

146

640

465

670

199

15,4

0,4

2,5

G 3/4”

1,2 ÷ 4

100

20 ÷ 270

3,5/4

1,4

1400

1340

995

960

1010

220

638

850

670

363

10/20

60 ÷ 80

0,4

21,6

G 3/4”

1,2 ÷ 4

100

20 ÷ 270

5,0

1,0

1400

1.1 TABLEI:TECHNICALDATA

•) With 3N AC 400 V 50 Hz N.B. With 3N AC 380 V 50 Hz. the thermal power drawn is approximately 9% lower.

With 3N AC 415 V 50 Hz. the thermal power drawn is approximately 9% higher.

EN 437 and EN 203 part 1 En 60335 - I and EN 60335 - II - 42

1. TECHNICAL DATA

- 5 - GB

Installation and adjustment operations are to be carried out by qualified personnel according to the norms in force.

(See technical specification tables page 4).

WARNINGS:

- If the oven is installed against a wall, the wall needs to withstand temperatures of 80°C and must be incombustible.

- Inlets (water and electricity) and outlets (waste water, steam etc.) are signalled by dedicated tags.

- The top of the oven is not to be used to store goods!

2.1 DATA PLATE

The technical data plate is under the bottom

edge of the instrument panel.

2.2 PREPARINGFORINSTALLATION

Before proceeding to installation, remove the protective plastic film and eliminate any adhesive residues by means of a

suitable product for cleaning stainless steel.

2.2.1 LAWS,REGULATIONSANDTECHNICALDIRECTIVES

The following regulations must be observed during installation:

- Current accident-prevention regulations.

- “Electric system installation” standards.

- The regulations of the electricity board.

- The regulations of the water board.

- Local ”municipal” norms on the drainage of waste water.

- Health regulations.

- Italian law no.46 05/03/1990.

2.3 POSITIONING

Place the oven under a ventilation hood to make sure all vapours are extracted.

Install the oven horizontally and check the correct positioning by means of a level; rotate levelling feet to adjust. The oven

may be installed on its own or in a group of several elements; but make sure it is not placed next to combustible objects.

- Never obstruct the air vents and heat dissipation openings of the oven.

- The electric cable must never be subject to traction.

- Provide clearance of 1/2 metre on the right of the oven for maintenance.

2. INSTALLATION INSTRUCTIONS

Matr. N°

Mod.

- 6 -

2.4 COLDWATERCONNECTION(SOFTENED)

Water pressure min. 120 kPa max. 400 kPa (1,2 < PH2O < 4

bar). Thewaterinlets (Fig.1 Pos.A) mustbe connectedtothe

diluted feeding system at a max. temperature of 50°C through

shut-offcocks,tobeclosedwhentheequipmentisnotworking

or during maintenance operations.

The water is used to supply the humidifier.

Between the shut-off valve and the pipe hooking up with the

oven, there must be a mechanical filter so as to prevent any

ferrous waste getting inside that could over time cause

oxidation of the oven.

Ifthehardnessofthewaterisgreaterthan5-7°Fr, itisnecessary

to install a softener with automatic regeneration, to be

positioned after the mechanical filter.As regards the flow rate

per hour of the softener, refer to the Table I.

2.5 WASTEWATEROUTLET

Thewaterdischarge(Fig.2Pos.A)mustbeconveyedtoadrain-

trap (Fig. 1.2 Pos. B) according to the local sanitary standards

inforce.

The discharge duct must be made of materials resistant to

100°C temperature.

We recommend placing an open relief pipe

(Fig.2 Pos. C) between the water discharge coming from the

ovenand the drain-trap, ca.1 meter in height, insuch a way as

to foster the water down flow.

Theoven isdesigned todirect the dischargeof theblack water

on the left side and on the rear (Fig.2 Pos. D).

N.B.“Closed”connection to the channelisNOTallowed!

Fig.1

Fig.2

Non included

in the supply

- 7 - GB

2.6 ELECTRICALCONNECTION

The electrical connection must be carried out by qualified authorized personnel only, in compliance with the regulations in

force. Check the data reported in the technical data Table on page 4 of this manual, on the adhesive connection label on page

11 and in the wiring diagram. The connection envisaged is fixed.

IMPORTANT:A multi-polar mainscut-offdevicemust be providedupstreamfrom each oven, with acontact opening gapof

at least 3 mm.

For example:

- a manual switch of suitable capacity, equipped with fuses

- residual current device.

2.6.1 EARTHING

It is vital to earth the oven. Connect the terminals marked by

the symbols ( ) positioned on the line-in terminal block

to an efficient grounding complying with the regulations in

force.

CAUTION: NEVER CUT THE GROUNDING CABLE

(yellow-green)

THE MANUFACTURER DISCLAIMS ALL

RESPONSIBILITYIFTHESESAFETYSTANDARDSARE

NOTCOMPLIEDWITH.

2.6.2 EQUIPOTENTIALSYSTEM

The oven must be included in an equipotential system whose

efficiencymustbecheckedaccordingtothestandardsinforce.

Thescrewmarked by the ”Equipotential”(Fig. 3 Pos.A) label

is near the terminal block on the base.

2.6.4 POWERSUPPLYCABLE

Theovenissuppliedwithoutapowercable.Thespecifications

of the power supply connection flexible cable must match or

besuperiortothoseofthecablewithrubberinsulationH07RN-

As regards the cross-sections of cables, refer to the table on

page 12. Introduce the cable through the cable clamp (Fig.4

Pos.B)andsecureitfirmly.Duringoperation,thepowersupply

voltage should not differ from the voltage rating by +/-10%.

Fig.3

Fig.4

- 8 -

3N AC 380...415 V 50 Hz

3 AC 220...240 V 50 Hz

AC 220...240 V 50 Hz

PE (Earth) yellow - green

N (NP) blue

L3(T) black

L2(S) black

L1(R) bronwn

PE (Earth) yellow - green

L3(T) blue

L2(S) black

L1(R) bronwn

PE (Earth) yellow - green

N (NP) blue

L1(R) bronwn

MODEL

TYPE OF VOLTAGE

FCE 6 FCE 10 FCE 20

I max.

A/f No. cables

mm2

3N AC 380...415 V 50 Hz

3 AC 220...240 V 50 Hz

AC 220...240 V 50 Hz

WIRING DIAGRAM

DRAWING No.

10,9

18,8

32,7

5 x 1,5

4 x 2,5

3 x 6

11377

I max.

A/f No. cables

mm2

24,3

39,9

67,8

5 x 2,5

4 x 6,0

11384

I max.

A/f No. cables

mm2

5 x 6,0

4 x 10,0

12426

2.6.6 CONNECTIONSTOTHEDIFFERENTELECTRICAL NETWORKS

2.6.5 ELECTRICCONNECTION OFTHECABLETOTHETERMINALBOARD

Equipment is manufactured to operate with the following voltage values:

3NAC380...415V; 3AC220....240V orAC 220....240V 50 Hz.

(in case of 60 Hz. power supply, request the appropriate kit).

If it is to be connected to one of these voltages, proceed as follows:

• Remove the right panel.

• Connect the power supply cable to the terminal block according to the mains voltage, following the wiring diagram and the

adhesive connection label placed near the terminal block.

• Fasten the cable-clamp firmly after inserting a sufficient length of cable.

- 9 - GB

Fig.5

2.7 OTHEROUTLETS

For no reason may the food vapour vent or waste water outlet of the appliance be closed, blocked or channelled together with

other pipes.

2.8 ROOMVENTILATION

It is necessary to have plenty of air coming into the rooms to take the place of the volume of air expelled through the flues,

approximately 30 m3/h.

Air should be introduced into the room without causing any dangerous draughts or being directed towards the operators.

Adjust the ventilation outlet flaps properly.

Regularly clean the intake fan, filters and pipe to prevent the fans getting clogged. Never use flammable solvents to clean the

filters. Periodically check the outlet for any damage or obstruction.

2.9 PRESENTINGTHE OVENTOTHEUSER

Explain the operation and use of the oven to the user with the aid of the instructions booklet.

Leave the instructions booklet with the user and explain he needs it for further reference.

A technical service and maintenance contract should be recommended for the user.

2.10 GRILLASSEMBLY

The assembly of the grills is a simple and intuitive operation:

- insert the R and L supporting grills (Fig. 5 Pos.A) on the specially designed fasteners (Fig. 1. 5 Pos. B).

- insert the oven grill (Fig. 5 Pos. C) on the supporting grills (Fig. 1. 5 Pos.D) by inserting it correctly as indicated in Figure

- 10 -

3.1 COMMISSIONING

CAUTION:Forsupervisedoperationonly.

After positioning and connecting the oven, the inside is to be cleaned thoroughly. Spray the inside of the oven with a specific

degreasing product (make sure not to use products that can leave residues that smell in the oven). Turn the switch onto the

”convection” function, on the thermostat select a temperature of 90°C and turn the power control onto 2, then operate the

oven for 30÷40 minutes. Turn the oven off and dry with a cloth.

CAUTION:Never use coarse salt since it would not dissolve completely. In the long run, undissolved salt can cause corrosion

at contact points.

Lower temperatures than static ovens are used, they may be from 20 to 30°C lower depending on the type of food to be

cooked. Two cooking cycles are possible to have different temperatures and humidity levels. Make sure that the food is

placed so as to avoid any modification of the balanced air circulation inside the chamber (max. load approx. 4 kg/GN 1/1).

Warning: whenthe ovenis hot, openthe door cautiouslysincethe accumulated steam can scald.

Hot surfaces of the oven: door, glass and front.

3.1.1 DESCRIPTIONOFOVENCONTROLS:

STEAMOUTLET

Discharges the steam outside and therefore controls the amount of steam in the cooking chamber.

To be used according to the food to cook.

VENTILATIONTOLOWEROVENTEMPERATURE

This is used to lower the temperature of the cooking chamber quickly. The fan

also turns with the door open.

CONVECTIONCOOKING

From 50°C to 270°C this is the fastest cooking method. It offers the opportunity of combining different

cooking methods without altering the flavour, thanks to the hot air evenly distributed in the chamber by

a fan. Ideal for roasting, gratinating, toasting and grilling.

TIMER;MINUTECOUNTER

Sets the cooking cycle times.

INTERNALTEMPERATURE

Sets the temperature of the internal chamber.

OVENLIGHT

A lamp inside the chamber lets you see the food while it is cooking. With lengthy cooking processes it

is worthwhile switching off the light.

COOKINGCHAMBERHUMIDIFICATION

Itispossibletoadjustthepercentageofmoistureinthecookingchamber.Itisessentialtoobtainproducts

with a low moisture content, such as bread, biscuits and cakes, soft items.

The humidifier is also used to prevent roasts from burning or losing a lot of their liquid.

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