BA MINI 8R_Dampf _BP11__1S Englisch

Za 12/2002 BP11 V1-1S
9 122 853
OPERATION MANUAL
English
Bedienung
STOP
Nur durch
Personal
Brötchen
Schrippe
Mehrkorn
Mohn
Baguette
Laugenw
eck
BACKZ
EIT
TE
MPE
RATUR
Baguette
Laugenbr.
Bröt chen
Mehrkorn
Rustika
Kr u
sti
Kornecke
Mini-Baguette
Spitz w
eg
with manual
baking program
change and
steam
Laugenb
rezel
DOW
N
UP
SPE
ICHERN
S TART
IR
P1
P2
P3
P4
P5
P6
P7
P8
Englisch
BAKE-OFF OVEN
MONSUN MINI 8 R (B)
SENSOBACK - PICTOGRAM CONTROL SYSTEM
( +49 (0)3591/360-0
Deutsche Backofenbau GmbH
1 CONTENTS
&
1
CONTENTS
2
2
FOREWORD
3
3
SAFETY INSTRUCTIONS
3.1
SYMBOLS
3.2
GENERAL INSTRUCTIONS
3.3
INTENDED USE
3.4
SAFETY AT WORK AND HEALTH PROTECTION
3.5
WARRANTY AND LIABILITY
3
3
4
4
5
7
4
OVEN CONSTRUCTION AND BAKING PRINCIPLE
8
5
TECHNICAL DATA
9
6
PRECOMMISSIONING INFORMATION
6.1
CONNECTIONS AND CONTROLS
6.2
PLACE OF INSTALLATION
6.3
SUBSTRUCTURE REQUIREMENTS
6.4
HANDLING AND INSTALLATION
6.5
ELECTRICAL CONNECTION
6.6
EXHAUST STEAM CONNECTION
6.7
WATER FOR STEAM GENERATION
6.8
CONDENSATE DISCHARGE
6.9
INITIAL OPERATION
10
10
11
11
12
12
13
13
14
14
7
CONTROL PANEL
7.1
LAYOUT
7.2
DESCRIPTION OF PANEL CONTROLS
7.3
INFORMATION IN THE LED DISPLAY
15
15
16
19
8
NORMAL BAKING OPERATION
8.1
PRE-BAKE OPERATIONS
8.2
LOADING THE OVEN
8.3
BAKING
8.4
UNLOADING THE OVEN
8.5
END OF BAKING
8.6
STANDBY MODE AND AUTOMATIC SHUTDOWN
21
21
22
22
23
23
24
9
10
HOW TO CHANGE BAKING PROGRAMS
25
CLEANING THE OVEN
28
11
MAINTENANCE OF THE OVEN
11.1 HOW TO REPLACE A DEFECTIVE OVEN LAMP
30
30
12
TROUBLESHOOTING
12.1 ERROR MESSAGES E0 TO E9
12.2 HINT MESSAGES H1 TO H4
31
32
35
13
DECLARATION OF CONFORMITY
37
14
APPENDIX – BAKING PROGRAMS
Operation Manual MINI 8 R (B) BP11 V1-1S
(VERSION BP11)
38
2
Deutsche Backofenbau GmbH
( +49 (0)3591/360-0
2 FOREWORD
The information compiled in this manual is given to you and your staff for easier use and
operation of your new DEBAG bake-off oven.
Please read this manual carefully and make sure the instructions and requirements are
respected all the time. This is imperative to ensure smooth operation, permanent availability
and a long service life of the bake-off oven.
This operation manual has been prepared very carefully. But we cannot rule out the possibility
of any errors in texts or pictures. We would be grateful if you could help us by indicating any
mistakes or errors. This manual is subject to change in the interest of technical progress and
quality improvement.
3 SAFETY INSTRUCTIONS
3.1 SYMBOLS
The symbols used in this manual have the following meanings:
Danger:
This symbol refers to specific danger situations resulting from noncompliance with the passages so identified.
In addition, make sure all general safety requirements and rules of accident
prevention are met.
In this manual, all points concerning your safety are marked with this
symbol. Please forward these safety instructions to other users.
Caution:
This symbol refers to
guidelines
regulations
instructions
work processes.
to be observed.
Non-compliance may cause damage to the oven.
Information:
This symbol refers to information given as user guidance for a better
understanding of the manual and for easier use and operation of the oven.
Further information:
This symbol refers to other chapters or documents with additional and
complementary information on the subject.
Operation Manual MINI 8 R (B) BP11 V1-1S
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Deutsche Backofenbau GmbH
( +49 (0)3591/360-0
3.2 GENERAL INSTRUCTIONS
The baking oven is built in accordance with the generally accepted rules of engineering.
Improper operation and use, especially
operation by insufficiently trained persons,
use for purposes other than the intended use,
non-compliance with the instructions given in this manual,
may cause danger to operators or third parties, or damage to the machine.
Use the oven in a perfect technical condition only and in compliance with the safety and health
instructions. Any defects or malfunctions impairing the safety of the machine must be
immediately removed by service or technical support people.
3.3 INTENDED USE
To keep the baking oven operative, never use it for purposes other than the “Intended Use”
under DIN 31000 / VDE 0100.
The intended use of the bake-off oven “MINI 8 R (B)” is the baking of bread and other
baked products under the applicable food legislation.
Any use of the oven or proofer for purposes other than the intended use
means a danger to operators or third parties and impairment to the assets of
the user. No further functional safety of the machine can be guaranteed in
such case.
Baking with readily inflammable liquids or substances (like alcohol etc.) is
not allowed.
The intended use includes:
compliance with all instructions given in the operation manual,
fulfilment of the inspection and maintenance conditions
use of consumables and auxiliary material according to applicable safety regulations.
No warranty can be accepted for damages from improper use.
Operation Manual MINI 8 R (B) BP11 V1-1S
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Deutsche Backofenbau GmbH
3.4 SAFETY AT WORK AND HEALTH PROTECTION
The following specific safety rules must be observed during the operation of the bake-off oven:
The inspection windows of the baking chamber door are made of heatresistant safety glass and are best suited for normal baking operation.
But avoid to slam doors shut or open.
Never splash the inner window of the hot baking chamber door with water or
similar.
In case of broken glass, remove scraps and fragments with appropriate care
and destroy the current bake.
When opening the baking chamber door during operation, be careful not to
suffer burns from hot steam.
It is absolutely necessary to wear safety gloves when loading or unloading the
oven.
The condensate flow especially after steaming can be very hot (up to 90°C).
Therefore, never empty the collecting tank during a bake and never reach into
the outgoing condensate flow – risk of scalding.
Dripping condensate from the open baking chamber door or overflows
from the water-collecting tank can imply a higher risk of slipping in
front of the oven. So always keep the floor area clean and dry.
Also observe the following:
Useful information
Observe the relevant health & safety rules of accident
prevention for any operation, service, maintenance and
cleaning of the baking oven; in Germany these rules are the
VGB of the food technical committee of the union of trade
associations – Hauptverband der gewerblichen
Berufsgenossenschaften e. V. Fachausschuss Nahrung- und
Genussmittel.Special reference is made to:
VBG 1
VBG 4
VBG 77
General rules
Electrical equipment and consumables
Food machinery
Keep this manual at the baking oven to ensure permanent
availability.
Operation Manual MINI 8 R (B) BP11 V1-1S
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Deutsche Backofenbau GmbH
Safety appliances
( +49 (0)3591/360-0
Safety appliances of the bake-off oven are: the door switch,
the overtemperature cut-out, and the fan motor thermocontact.
Make sure the function of said appliances is never impaired or
manipulated!
Make sure there is always free, unobstructed and direct
access to the mains connector (EMERGENCY STOP
function).
Operating staff
Every person working on the baking oven must have read the
operation manual and know and observe its contents.
The shop manager is under the obligation to instruct the
personnel on the basis of the operation manual and to respect
all rules and regulations.
Temporary workers at the oven must be supervised by
qualified staff.
The personnel are responsible for keeping the oven and its
environment tidy.
Humidity &
moisture
Protect all parts of the electrical equipment from humidity,
moisture and dust.
Never use jetters or similar high-pressure cleaning devices for
cleaning the bake-off oven.
To avoid water damage, make sure the stop valve of the
building is closed during non-business hours.
Essential care &
maintenance
Respect the specified maintenance intervals.
Always disconnect the oven prior to any maintenance work.
Pull the power plug.
Make sure maintenance work is always performed by qualified
people in compliance with the safety regulations.
Any conversions, modifications or structural changes of the
oven shall require the prior written approval of DEBAG.
In case of repair, never use spare parts other than genuine
DEBAG parts.
To change defective lamps of the oven lighting, make sure the
oven is cold and disconnected from the power supply.
Cleaning
Prior to any cleaning work, make sure the baking oven has
cooled down and is disconnected from the power supply. Pull
the power plug.
Operation Manual MINI 8 R (B) BP11 V1-1S
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Deutsche Backofenbau GmbH
( +49 (0)3591/360-0
3.5 WARRANTY AND LIABILITY
Warranty and liability are exclusively governed by our standard terms and conditions.
No warranty and liability claims can be accepted in case of personal injury or material damage
attributable to any of the following causes including but not limited to:
Improper use of the oven or use for purposes other than the intended use.
Improper start-up, operation and care of the oven.
Oven operation with defective or non-operative safety devices (door switch,
overtemperature cut-outs, mains connector).
Structural modifications of the oven without the written consent of DEBAG.
Non-compliance with the instructions given in this manual,
Improper repairs.
Use of parts other than genuine DEBAG spare parts.
Improper electrical installation of the oven feeder (overvoltages, no N-conductor etc.).
Water damage (outside the oven working hours) from customer stop valves left open in
the water feed line to the bake-off oven.
Operation Manual MINI 8 R (B) BP11 V1-1S
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( +49 (0)3591/360-0
Deutsche Backofenbau GmbH
4 OVEN CONSTRUCTION AND BAKING PRINCIPLE
The “MINI 8 R (B)” bake-off oven uses an air circulation system. An alternating axial-flow fan
housed in the lower part of the oven conveys the air via the heating elements evenly to the
bake.
Figure 1:
Demountable tray supports
Risk of suffering burns
during baking operation
Insulation
Baking chamber
Airflow
Nozzle pipes
for steaming
Evaporating
pan
Bottom panel
Heating elements
Fan
Fan motor
The oven features an all-electronic computer control system standing out by its ease of
operation. This control covers all oven functions thereby reducing manual operations to a
minimum.
So automatic baking is possible according to programmed baking parameters. The program
memory can accept 7 different baking programs as a maximum.
For further information on the oven layout, please refer to the chapter:
“6.1 – Connections and controls”.
Operation Manual MINI 8 R (B) BP11 V1-1S
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Deutsche Backofenbau GmbH
5 TECHNICAL DATA
EU standard
Table 1:
Oven type
MINI 8 R (B)
Heat source
Electric heating
Weight
200 kg
Baking surface
1.92 m²
Number of baking trays
max. 8 trays (400 x 600)
Baking chamber temperature
range
10 – 299 °C
Control type
Pictogram control “SENSOBACK 8R”
Supply voltage (standard EU)
230/400 V 3/N/PE (± 10%), 50 Hz
Electric connection
32A-CEE connector
acc. to DIN VDE 0623, EN 60309-2
Heating power
12.5 kW
Total installed load
12.7 kW
Nominal current
22 A (L1)
Fusing of feeder (by customer)
25 A s.b.
Enclosure protection
IP 54
Noise level (acc. to DIN 45635)
max. 63 dB (A)
Water connection
R ¾”
required feed pressure: 3 to 6 bar
required hardness: 1 to 3° dH
Marking
Subject to technical modifications!
For further technical data not given here, please refer to the nameplate at the
rear panel of the oven or to the dimension drawing. In case of deviations, the
data given on the nameplate or in the dimension drawing shall prevail.
For immediate availability of the required oven data in case of service requests or spare part
orders, please copy the following information from your nameplate into the table given below.
Table 2:
Data from your nameplate
Serial number
Year of construction
Operation Manual MINI 8 R (B) BP11 V1-1S
9
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Deutsche Backofenbau GmbH
6 PRECOMMISSIONING INFORMATION
6.1 CONNECTIONS AND CONTROLS
Figure 2:
Nameplate
Exhaust
Brötc
hen
Schrippe
Mehrkorn
Mohn
Baguette
Laugenweck
BACKZEIT
TE
MPERATUR
Baguette
Laugenbr.
Bröt c
hen
Mehrkorn
Rusti ka
Kr u
sti
Kornecke
Mini -Baguette
Spitz w
eg
UP
Laugenbrezel
DOW
N
SPEICHERN
S TA RT
IR
P1
P2
P3
P4
P5
P6
P7
P8
1020
Nur durch
Personal
Srl. no..
Built in
Voltage
1200
Bedienung
960
180
910
STOP
Control panel
Waste steam
condensation
(panelled)
Control panel
Overtemperature
limiter reset
Oven<>base frame
fixing screws
Manual opener
of baking
chamber door
Manual door
release (unlock)
Collecting
tank
Front view
Electrical connection
32A - CEE
approx. 5 m
Manual opener
of baking
chamber door
Manual
door release
(unlock)
Condensate
drain hose (red) 3/4“
Collecting
tank
Water connection
grey hose R3/4”
approx. 1.5 m
Side view
For the connection of the “MINI 8 R (B)” bake-off oven, the customer shall provide a 32A-CEE
socket (according to DIN VDE 0623, EN 60309-2), an R¾” water connection and a corrosionproof tank for collecting the condensate obtained.
Only a duly qualified electrician is authorized to lay, install and fuse the feeder (VDE 0105).
We recommend the use of a 3-pole disconnecting circuit breaker.
Take care to observe the VDE regulations (VDE 0100) and the regulations of
your local power supply company.
As the connector also serves disconnection purposes, the plug must be freely
accessible at any time.
Refer also to the data in the circuit diagram, in the dimension drawing and on
the nameplate.
Operation Manual MINI 8 R (B) BP11 V1-1S
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Deutsche Backofenbau GmbH
6.2 PLACE OF INSTALLATION
The “MINI 8 R (B)” bake-off oven must be installed in a truly horizontal and stable position
using a water level.
When using a substructure, make sure it meets the requirements specified in
the chapter “6.3 Substructure requirements“.
6.3 SUBSTRUCTURE REQUIREMENTS
If a substructure (e.g. base frame) is used for the installation of the “MINI 8 R (B)” bake-off
oven, the following conditions must be met:
Install the substructure at the given location in a truly horizontal position using a water
level and fix it properly. Use appropriate means to protect the substructure from
slipping or moving (wheel brakes etc.).
The substructure must have the proper stability and load carrying capacity according to
the Technical Data and in all operating statuses (open door).
Make sure the bake-off oven stands entirely on the substructure and protect it reliably
from slipping (fixing bolt or screwed connection).
The height of the substructure should be chosen such as to allow also smaller
operatives to control the oven. Where possible, take care not to exceed a maximum
working height of 160 cm for the uppermost baking tray.
Minimum dimensions of the base frame
Figure 3:
904
top view of
base frame
610
Ensure the required load
carrying capacity in a border
area of about 100 mm!!
front edge of oven core
(not control panel edge!)
Substructure design solutions must be submitted to DEBAG prior to use.
They may not be used until they are validated in writing by DEBAG.
Operate the bake-off oven only if it is in good condition and securely fixed on
the base frame.
Also refer to the information given in the dimension drawing and in the
Chapter “Technical Data“.
Operation Manual MINI 8 R (B) BP11 V1-1S
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( +49 (0)3591/360-0
6.4 HANDLING AND INSTALLATION
The bake-off oven is usually shipped on a special wooden pallet. This ensures smooth and
safe handling with fork or platform lift trucks.
How to install the bake-off oven on a base frame:
Place the oven with its wooden pallet in front of the base frame and align it properly for
installation.
Remove the transport safety devices (wooden strips, strap retainers etc.).
Check the base frame according to 6.3 and protect it from slipping.
Lift the pallet and the oven up to the base frame level using a scissor lift truck (1-metre
lift) or fork lift truck.
Pull the oven off the wooden pallet over to the base frame – at least 2 persons are
required.
Fix the oven properly to the base frame (2 screws at the back panel of the oven,
refer to Chapter 6.1 Figure 2).
When lifting or shifting the oven, make sure the lifting equipment is in a stable
position and the forks of the lift are properly engaged!
The fan motor is positioned in the middle of the baking chamber bottom. Its
distance to the lower edge of the oven is just a few inches. Never subject the
fan motor to any loads.
Another way is to open the baking chamber door and lift the chamber with a
fork lift truck at the ceiling panel.
6.5 ELECTRICAL CONNECTION
Only a duly qualified electrician is authorized to lay, install and fuse the feeder (VDE 0105).
Take care to observe the VDE regulations (VDE 0100) and the regulations of
your local power supply company.
As the connector also serves disconnection purposes (Emergency Off), the
plug must be freely accessible at any time.
The direction of the rotating field is of no importance for good oven operation.
We recommend the use of a 3-pole disconnecting circuit breaker.
Operation Manual MINI 8 R (B) BP11 V1-1S
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Deutsche Backofenbau GmbH
( +49 (0)3591/360-0
6.6 EXHAUST STEAM CONNECTION
The major part of the damp exhaust steam from steamed bakes is largely condensed in the
integrated condensation unit at the rear panel of the oven. Normally, the remaining air can
then be discharged into the location of the oven without any additional measures.
In special cases, check whether it is necessary to install an additional steam discharge line.
6.7 WATER FOR STEAM GENERATION
An R3/4“ cold water connection with a suitable stop valve is to be provided by the customer in
close vicinity of the “MINI 8 R (B)” bake-off oven (max. 1 m).
The oven will be connected via the grey pressure-proof water connection hose at the rear
panel of the oven.
The feed water pressure should range between 3 and 6 bar.
Always use water softened to 1-3° dH to minimise calcification of the injection line and the
steam generator.
The water amount injected per key touch or program pulse should be about 100 ml in the
baking chamber.
To avoid water damage, make sure the stop valve of the building is closed
during non-business hours.
Take care to lay the grey water connection hose so as to avoid sharp bends
and contact with sharp edges. The distance between the oven and the water
connection point should be chosen such that the hose is free from tensile
stress.
Operation Manual MINI 8 R (B) BP11 V1-1S
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( +49 (0)3591/360-0
6.8 CONDENSATE DISCHARGE
The baking condensate collects at the rear of the oven and is discharged via a hose into an
appropriate collecting tank (water bucket etc.) in the base frame.
Check the water level of the collecting tank prior to each baking run. Empty the tank at least
once every day to meet the hygienic requirements.
The condensate flow especially after a steaming pulse can be very hot (up to
90°C). Therefore, never empty the collecting tank during a bake and never
reach into the outgoing condensate flow – risk of scalding.
For steamed bakes, but also for frequent bakes without steaming, it may be
necessary to empty the collecting tank several times a day.
Make sure the end of the drain hose is below the liquid level in order not to
impair the baking quality.
If possible under local conditions, the condensed water can be discharged
directly into a heat-resistant drain. Then it is possible to do without the
repeated changes of the collecting tank.
6.9 INITIAL OPERATION
Take care to install the oven properly in compliance with the previous chapters and to connect
it via the 32A-CEE plug and the water hose.
Remove the protective foil from all cover panels prior to the first
heating-up of the oven.
Do not discard the foil, but recycle it.
For the initial start-up, you are recommended to heat the empty oven to
200 °C and keep it at this temperature for a period of some 2 hours. This is
the time needed for the complete combustion of all cleaning residues. Minor
smells and vapors may develop during this phase.
After this initial heating phase, clean the interior of the oven and the inner
glass pane of the baking chamber door thoroughly.
Operation Manual MINI 8 R (B) BP11 V1-1S
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Deutsche Backofenbau GmbH
7 CONTROL PANEL
7.1 LAYOUT
Figure 4:
K
green LED
(signals the operator
enable function)
B
baking program keys
P1 to P4
function for
baking program changes
(full red light)
E
red LED display
Colour pictograms,
can be replaced, if required..
for
remaining baking time, error codes,
baking program change and
standby mode
(full red light)
manual
NSOR
SE
BAKING TIME
TEMPERATURE
STEAM
UP
D
“Half oven load key”
P8
N / AUS
EI
DOWN
SAVE
START
IR
P1
P2
P3
P4
P5
P6
P7
P8
Operator enable sensor
Infrared sensor
Door opening key
START key
(Oven operator inputs are possible
only after the enable function is
activated via the key magnet))
(for baking program transfer
by customer service)
(key with yellow LED)
(full red light)
Manual baking program keys
P5 to P7
G
F
(full red light)
I
Operation Manual MINI 8 R (B) BP11 V1-1S
H
ON/OFF key
A
C
15
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7.2 DESCRIPTION OF PANEL CONTROLS
(from the right to the left)
Please make sure the panel controls have been enabled for operator
functions (green LED K on), otherwise there will be no response to your
control actions.
N / AUS
EI
A
ON/OFF button
Push this button to switch on the oven which will heat up to the
programmed start temperature of the currently active baking program
B or C .
If you push this button while the oven is on and the baking chamber
temperature is less than 160 °C, the oven will be switched off
immediately.
In case of higher temperatures in the baking chamber, the cooling fan
will continue running until the temperature falls below 160 °C and will
then stop automatically.
If the oven is left in the standby mode for more than 3 hours, it will be
switched off automatically.
The electronics are de-energized under OFF condition.
B
BAKING TIME
P1
Baking program keys P1 to P4
Your oven control has 4 preset baking program keys. Each of these
program keys is assigned to a proven baking program.
When the oven is on, you can select a desired baking program by
pushing the appropriate button. The key of the active baking program
is illuminated with a permanent red light.
For lower oven loads, you can push the key
“half load” mode.
D
along to activate the
It is not possible to change a program number after the program is
started.
In the standby mode, just press a baking program key to activate the
oven.
Where possible, select the baking program 5 minutes before starting
the bake. So the oven has enough time to follow the temperature
changes.
The preset baking parameters of a baking program can be changed in
the baking program change mode or with the help of an additional
device via the infrared interface H .
For detailed information, see Chapter 9 “How to change baking
programs”.
Operation Manual MINI 8 R (B) BP11 V1-1S
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C
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Manual baking program keys P5 to P7
These program keys can be assigned to any baking programs of your
choice, e.g. for a new type of pastry or for rebaking.
The manual baking programs can be defined in the program change
mode as described for the preset baking programs P1 to P4.
For lower oven loads, you can push the key D in addition also to the
manual baking program key to activate the “half load” mode.
P7
For detailed information, see Chapter 9 “How to change baking
programs”.
D
SAVE
“Half load” key P8
This function can be activated in addition to any of the baking
programs P1 to P7 whenever smaller volumes are baked.
Then the relevant baking program will be automatically adjusted to the
reduced oven load for achieving the optimal baking quality.
The “half load” function is automatically deactivated when the oven is
switched on or when a different baking program is selected. After the
start of a baking program, it is not possible to change over to a
different program.
P8
In the program change mode, this key is used as “save” key for storing
the changes.
START
F
START key
Once the start temperature of the pre-selected baking program B or
C is reached, the key LED starts flashing to signal that the oven is
ready for operation.
Once the oven is loaded with doughpieces, press this key to start the
pre-selected baking program.
The start key lights permanently during the entire baking process until
the door-opening button G is actuated.
For so long as the oven is not yet ready for operation (key light is out),
the baking program cannot be started.
The LED display E shows the message “H2”.
Operation Manual MINI 8 R (B) BP11 V1-1S
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Deutsche Backofenbau GmbH
G
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Door opening key (yellow LED)
With this key the baking chamber door can be unlocked manually or
opened from its aeration position.
The yellow key LED starts flashing when the door enters its aeration
position after a baking run. Permanent light means that the door is
fully open.
If the key is actuated during a started baking program and the door
remains open for more than 30 seconds, the current baking run will
stop.
If the oven is disconnected from the power supply, the only way to
open the baking chamber door is to use the emergency unlocking
devices underneath the oven.
NSOR
SE
The sensor field covers the following functions:
H
Infrared sensor
Is for the DEBAG service people to change the given program
parameters with the help of an IR baking program box.
IR
I
Operator enable sensor
A magnetic sensor is located under the front membrane in the middle
of the sensor field.
To enable operator inputs, authorized staff can activate the operator
enable function by approaching the sensor field with the magnetic key,
which is included in the delivery. Once actuated, the operator enable
function remains active for further 30 seconds. This time is available
for required settings, adjustments and operator actions.
For loading the oven, the operator function remains enabled for
2 minutes.
K
Operator Enable LED
The green LED lights to indicate that operator inputs are enabled.
Any attempt to operate the oven without being enabled will be
answered with the message “H1” in the LED display.
Operation Manual MINI 8 R (B) BP11 V1-1S
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7.3 INFORMATION IN THE LED DISPLAY
The large red LED display
the oven.
E
will show various information depending on the current status of
Oven “ON”
The message “On” will briefly appear when the bake-off oven
is switched on.
Oven “OFF”
If the oven is switched off at a baking chamber temperature
higher than 160 °C, the oven will not stop immediately, but
continue cooling down. The display will show the “Off”
message during this time.
Remaining baking time
After the start of a baking program, the display will indicate
the remaining time until the end of the bake.
The right-hand decimal point will flash on a second’s interval.
If no baking program has been started, the display is dead.
End of baking time
At the end of the baking time, both zeroes will be flashing
until the door-opening key G is actuated and an acoustic
signal will sound.
Standby mode
This display section shows the remaining time until automatic
stop (each dash is equivalent to 30 minutes).
If no operator input occurs within 30 minutes, the oven will
change over to the standby mode. At the beginning, all the 6
dashes will appear in the display. The dashes will disappear
one by one every 30 minutes until the automatic stop of the
oven occurs after 3 hours.
The oven can be reactivated by pushing the baking program
key B or C .
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Baking program change mode
Upon entering the baking program changing mode, the
display will show the message “Pro”. Then the operator can
set the baking time and the temperature.
Also, an acoustic signal will sound.
For detailed information, see Chapter 9 “How to change
baking programs”.
Hint message display
Operator errors are indicated by hint codes in the display.
Every hint is accompanied with a brief acoustic signal.
For detailed information, see Chapter 12.2 “Hint messages”.
Error display
In case of functional errors of the oven, the display will show
a flashing error code.
An acoustic signal will sound depending on the type of error.
For detailed information, see Chapter 12.1 “Error messages”.
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8 NORMAL BAKING OPERATION
Required operator inputs at the SENSOBACK pictogram control system are kept to a
minimum. They include:
Switching on and off the oven
Selecting the desired baking program
Loading the oven (insertion of doughpieces)
Starting the baking program
Removing the baked products
Where possible, required operator actions are indicated by additional optical or acoustic
signals. Also, every authorized key operation is validated with a brief sound.
For all operator inputs described in the following sections, the operator enable
function K must have been activated in parallel.
8.1 PRE-BAKE OPERATIONS
To start a bake, first close the door of the baking chamber and then press the ON/OFF
button A to switch on the oven thereby switching on also the oven lighting, the baking
chamber fan and the heating. The LED display E will briefly show the message “On”.
For steamed bakes, open your feed water stop valve.
Press any of the 7 baking program keys B or C to pre-select the desired baking
program.
For your convenience, the pictogram symbols represent the supplier of the
doughpieces (first letter) and the name of baked product.
For baking smaller amounts, also activate the “half load” function by pressing key
When the oven is ready, the LED in the START key
acoustic signal will sound.
F
D
.
will start flashing and an
Before starting a bake, make a visual inspection to check the oven for visible
damages.
Switch on the cold oven approximately 30 minutes before starting a bake. A
shorter heat-up period could impair the quality of the first bake.
Please refer to Appendix “13 – Baking programs” for clear information on
how program numbers are assigned to dough piece suppliers and types of
products. You will find there also the given baking parameters.
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8.2 LOADING THE OVEN
Once the oven is ready for operation (START key F starts flashing), you can open
the baking chamber door by pushing the door-opening key G .
Insert the baking trays with the prepared doughpieces swiftly into the oven.
Close the baking chamber door and press immediately the START key
start of the program, the START key will light permanently.
F
. After the
It is absolutely necessary to wear safety gloves when inserting
the baking trays.
To avoid excessive heat losses, load the oven as swiftly as possible from
the bottom to the top and then close the baking chamber door.
To ensure a long service life of the door seals, take care not to hit the rubber
profiles with baking trays.
For loading the oven with doughpieces, the operator input function remains
enabled for 2 minutes and will be disabled by pressing the START key.
8.3 BAKING
After the start of the baking program, all specified parameters are automatically processed in
the given order. The display shows the remaining time until the end of the baking operation
and is easily visible also for customers.
No further operator actions are required.
When opening the baking chamber door, be careful not to suffer burns from
hot steam.
In case a baking program is started inadvertently, you can interrupt it by
pushing the door-opening key G . The door must remain open for at least
30 seconds.
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8.4 UNLOADING THE OVEN
At the end of a baking program, the LED display E starts flashing “00”, the baking chamber
door opens automatically into its aeration position (ajar). The LED in the door opening key G
flashes. In addition to that, a brief beep sequence will sound every 15 seconds with increasing
intensity.
Push the door-opening key G to fully open the baking chamber door from its aeration
position.
The acoustic signal will then stop, the LED of the START key F and the remaining
baking time display E will go out.
Then the trays with the baked products can be removed (unloaded) from the oven.
Insert them in the racks for some other 5 minutes for cooling down. After that, fill the
products into the selling containers.
After removing all trays, close immediately the baking chamber door.
If required, select a new baking program for the next bake. After a short heat-up time,
the oven is back ready for operation after some 3 minutes.
It is absolutely necessary to wear safety gloves when
removing the baking trays from the oven.
To avoid excessive heat losses, take care to close again the baking
chamber door as quickly as possible also after unloading.
8.5 END OF BAKING
After the final bake, switch off the oven manually using the ON/OFF key
water feed stop valve.
A
and close your
There is a high risk of burns also after the bake-off oven is
switched off (temperatures above 100 °C in the baking
chamber).
To avoid water damage, make sure the stop valve of the building is closed
during non-business hours.
In case the oven is switched off with a temperature of more than 160 °C in
the baking chamber, the circulating fan will keep running until the
temperature falls below this value and will then stop automatically – cooling
down phase. During this time, the LED display E will show the message
“OFF”.
All control electronics are de-energized when the oven is OFF.
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8.6 STANDBY MODE AND AUTOMATIC SHUTDOWN
To save energy and reduce unused run times of the oven, the SENSOBACK pictogram control
system includes an automatic shutdown function. This also means that the oven will not stand
energized for longer times without being attended (e.g. during shop closing hours, over
weekends).
If no operator input occurs for 30 minutes (key actuation, door movement, baking run), the
oven will change to the standby mode. Standby means that the temperature in the baking
chamber is slightly lower and the baking chamber fan works only during temperature
adjustments.
Within the next 3 hours, the oven can be reactivated by pressing any baking program key
or C and will be ready for operation within shortest delays.
B
The horizontal dashes in the LED display show E the remaining time until the automatic
shutdown of the oven. The dashes go out one by one every 30 minutes.
Also refer to Chapter “7.3 – Information in the LED display”
If the oven is left in the standby mode for 3 hours, it will be shut down automatically.
All control electronics are de-energized also after an automatic shutdown of
the oven.
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9 HOW TO CHANGE BAKING PROGRAMS
For the optimal adjustment of the pre-configured baking programs to different oven loads,
quality conditions and dough piece preparation, you can now make manual changes of the
baking programs (software version 2.0).
For the ease of baking program changes and your convenience, it is just necessary to enter
the baking time, the baking temperature and the steam pulses. All other additional baking
parameters like start temperature, changeover time, fan rest and damper times are determined
automatically by the control.
The additional parameters are determined automatically as follows
(except for program number “P6 – Pretzel”):
Start temperature
Changeover time
Fan rest
Exhaust damper
=
=
=
=
10 °C above set baking temperature
after 1 minute
10 seconds per steam pulse
3 minutes before the end of a bake until its end
For most products, this automatic determination of the additional parameters
should work out well. If in special cases you wish to change these
parameters, please contact the DEBAG service.
How to proceed for changing a baking program:
1. Basic conditions:
Baking program changes can be made only if the
oven is ON, no baking program was started and the
operator input function is enabled (LED K is on).
N S OR
SE
IR
2. Select the baking program:
Briefly touch the appropriate key to select the
baking program to be changed.
You can select any of the 6 given baking programs
P1 to P6 B or the manual baking program P7 C .
3. Activate the baking program change mode:
Press and hold down (for about 2 seconds) the
baking program key as previously selected until the
display E shows the message “Pro”.
TEMP ERATUR
P2
brief
TEMP ERATUR
P2
2 seconds
For ease of use, all keys assigned to any
functions in the change mode start
flashing. The appropriate functions are
shown under the pictogram symbols.
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4. Setting the baking time
At first, the previous baking time appears in the
LED display E .
If required, the baking time can be varied in
minutes over a range of 1 to 99 via the keys “P4 –
UP” and “P5 – DOWN”. Once the desired baking
time is shown in the LED display, press key “P8 –
SAVE” to accept the new value.
For ease of use, the key “P1 – Baking
time” lights permanently during baking
time inputs.
Baking time in minutes
UP
SAVE
DOWN
START
P4
higher
value
P8
P5
lower
value
save
value
Baking temperature in °C (example: 255°C)
5. Setting the baking temperature:
After storage of the baking time, the LED display
E changes over to the previous baking
temperature.
If required, the baking temperature can be varied
in 5° steps over a range of 50 to 280 °C via the
START
P4
P5
P8
keys “P4 – UP” and “P5 – DOWN”.
Once the desired baking temperature is shown in
the LED display, press key “P8 – SAVE” to accept
higher
lower
save
the new value.
value
value
value
UP
SAVE
DOWN
The LED display just shows the first two
digits of the temperature value. The
decimal point indicates the 3rd digit at 5°
intervals:
Example: 210 °C = display value “21”
215 °C = display value “21.”
220 °C = display value “22”
225 °C = display value “22.”
etc.
6. Number of steam pulses:
After storage of the baking temperature, the LED
display E changes over to the set number of
steam pulses.
If required, the number of steaming pulses can be
varied one by one within a range of 0 to 4 pulses
via the keys “P4 – UP” and “P5 – DOWN”. The
input “0” means no steaming in the program.
Once the desired number of steam pulses is
shown in the LED display, press key “P8 – SAVE”
to accept the new value.
Steaming pulses (example: 2 pulses)
UP
SAVE
DOWN
START
P4
higher
value
P5
lower
value
P8
save
value
For better use, the key “P3 – Steam” lights
permanently during steam pulse inputs.
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The programmed steam pulses are given
at intervals of 10 seconds after the start of
the program. At the same time, the
circulating fan in the baking chamber is
stopped (fan rest for steadied
atmosphere).
7. End of baking program change:
When the baking temperature is saved to the
program, the control system quits the program
changing mode. The baking program
modifications will be effective for the next bake.
If you wish to keep the old value unchanged, press the key “P8 – Save” to
accept the value without any changes.
It is possible to exit the program change mode without saving the changes
by shutting down the oven using the ON/OFF key A . Also, the program
change mode ends without saving if no key is actuated for more than a
minute.
If more specific baking parameter adjustments are needed for your special
products, please contact the DEBAG service.
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10 CLEANING THE OVEN
To maintain the functional safety and the aesthetically pleasing outer appearance of the
baking oven in the long run, you are recommended to clean the baking chamber and the
window as well as the front of the oven on a daily basis.
Daily cleaning operations are:
Wipe the entire front of the oven including the front membrane of the control panel
with a moist (not wet) cloth without scouring agents.
Wipe the rubber profiles of the door with a moist cloth without scouring agents.
Clean the interior of the baking chamber, especially the bottom panel, the tray
supports and the inner pane of the baking chamber door with a commonly available
food-grade baking oven cleaner.
Clean the used baking trays from bake residues and then, if necessary, spray a
parting agent suitable for baking trays.
Empty the condensate-collecting tank in the base frame of the oven. When baking
with steam, check the collecting tank repeatedly.
The following cleaning work is necessary in weekly or even shorter intervals:
Remove the tray supports (see Figure 5) and clean thoroughly the interior of the
baking chamber, especially the side panels, using a commonly available food-grade
baking oven cleaner.
Clean the removed tray supports thoroughly using a commonly available food-grade
baking oven cleaner.
Unfold the inner window of the baking chamber door and clean the inner gap (see
Figure 6) with a commonly available glass cleaner.
There is a high risk of burns also after the bake-off oven is
switched off (temperatures above 100 °C in the baking
chamber).
Clean the oven only when the baking chamber has cooled down and
the oven has been disconnected from the power supply.
Never use etching, scouring and non-food-grade cleaning agents or
solvents.
Never use jetters or similar high-pressure cleaners using excessive amounts
of water.
When cleaning the window gap in the baking chamber door, take care not to
touch the halogen lamp of the oven lighting system. This may cause early
failure of the lamps.
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How to clean the baking chamber:
Figure 5:
Rear panel of baking chamber
rubber profile
After the bottom panel
is removed, lift the
baking tray supports
from the holders
and remove them.
BACKZ
EIT
TE
MPE
RATUR
UP
DOW
N
SPE
ICHERN
S TART
IR
P1
P2
P3
P4
P5
P6
2.
First remove
the bottom panel
by pulling and
lifting.
P7
P8
3.
1.
Reassemble in reverse order.
Operate the oven only with properly installed tray supports and inserted
bottom panel.
How to open the baking chamber door:
Figure 6:
For cleaning the inner door gap, open
the magnetic lock by pulling the handlebar
of the inner window.
When closing the window, make sure the
rubber profiles and the lighting cables
are properly positioned.
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11 MAINTENANCE OF THE OVEN
To ensure the operational reliability of the oven, you are recommended to have it serviced at
least once a year by our specialized personnel.
Maintenance work is allowed only after the oven is disconnected from
the power supply and has cooled down.
We emphasize the fact that any repair work on the electronic system, the
heating and temperature limiters as well as any other safety appliances shall
be performed only by the manufacturer’s authorized and trained personnel.
Any damage from insufficient or defective maintenance will cause the
warranty to be void.
11.1 HOW TO REPLACE A DEFECTIVE OVEN LAMP
A defective lamp of the deck lighting can be replaced by the operating personnel or by a
trained person.
Open the inner window of the baking chamber door as described in the chapter
"Cleaning – Figure 6".
Remove the defective lamp carefully by pulling it slightly out of the holder.
Insert the new halogen lamp in the holder.
Close again the inner window of the baking chamber door.
There is a high risk of burns also after the bake-off oven is
switched off (temperatures above 100 °C in the baking
chamber).
The replacement of a defective lamp of the oven lighting is allowed
only after the oven is disconnected from the power supply and has
cooled down.
When changing the lamp, take care not to touch the glass bulb of the
halogen lamp directly with your fingers. This may cause early failure of the
lamps.
When closing the inner window, make sure the rubber profiles and the
lighting cables are properly positioned.
Never use spare lamps other than genuine spare lamps with the appropriate
technical parameters (G4, 12V, 5W). The use of a halogen lamp with
improper wattage can cause oven failure.
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12 TROUBLESHOOTING
Prior to any repair work, make sure the oven is disconnected from the
power supply and has cooled down.
So always pull the mains plug prior to any repair work.
We emphasize the fact that any repair work on the electronic system, the
heating and temperature limiters as well as any other safety appliances shall
be performed only by the manufacturer’s authorized and trained personnel.
However, before requesting our service, please refer to the brief instructions given in the
following table. In many cases, it will be possible to avoid unnecessary service interventions.
In case your own attempts are not successful, please contact your local service agent or
directly our service department.
DEBAG Service Dept Tel.:
every workday from 7 am to 5 pm
Fax:
Hotline Tel.:
H
G
;
+49 (0) 3591 / 360 - 0
+49 (0) 3591 / 360 - 140
+49 (0) 175 / 2633733
Visit our website at http://www.debag.com/ or send an e-mail to
info@debag.com.
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12.1 ERROR MESSAGES E0 TO E9
The occurrence of any of the following errors will impede further oven operation. It is
imperative to remove the error before further bakes can be run.
The error is indicated by the error code in the LED display E together with an acoustic alarm
(permanent sound).
The alarm sound can be cancelled by pressing any key of the control panel.
Error
Feeder phase
Cause:
A phase is missing in the electrical feeder.
Remedy:
Check the automatic circuit breakers for the oven socketoutlet in your house distribution system and reset them, if
required.
Ask the supermarket manager, caretaker
In case of repeated occurrence, call the service
department.
Error
Baking chamber
overtemperature
Cause:
The overtemperature limiter (set to 340°C) in the baking
chamber was triggered.
Remedy:
Wait until the oven has cooled down.
After cooling down of the oven, reset the overtemperature
limiter using a suitable thin tool or object.
Use a thin object or tool
to carefully push in
the green knob behind
the small bore on the
right-hand side of the
oven.
In case of repeated occurrence, call the service
department.
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Error messages (continued):
Error
Pt-100
baking chamber
Cause:
The Pt-100 temperature sensor in the baking chamber is
defective.
Remedy:
Call the service department immediately.
Error
Fan motor
overtemperature
Cause:
The overtemperature limiter in the fan motor of the baking
chamber was triggered.
Remedy:
The defect is cleared automatically after approximately 10
minutes.
Also check the automatic circuit breakers for the oven
socket-outlet in the house distribution system and reset
them, if necessary.
Ask the supermarket manager, caretaker
In case of repeated occurrence, call the service
department.
Error
Electronics
temp. sensor
Cause:
The temperature sensor in the control electronics is defective.
Remedy:
Call the service department immediately.
A baking program just started can be ended without any
quality impairment.
A new program start is not possible.
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Error messages (continued):
Error
Electronics
overtemperature
Cause:
The temperature monitoring system of the control electronics
signals an overtemperature situation.
Remedy:
The error will be cleared automatically.
A baking program just started can be ended without any
quality impairment.
A new program start is not possible.
In case of repeated occurrence, call the service
department.
Error
Magnetic sensor
Cause:
The operator enable sensor I on the control panel is
actuated for more than 5 minutes without interruption.
Remedy:
Remove the magnetic key from the sensor field.
A baking program just started can be ended without any
quality impairment.
A new program start is not possible.
In case of repeated occurrence, call the service
department.
Error
ON/OFF button
Cause:
The ON/OFF button A on the control panel is actuated for
more than 5 minutes without interruption.
Remedy:
Check whether the ON/OFF button is locked.
A baking program just started can be ended without any
quality impairment.
A new program start is not possible.
In case of repeated occurrence, call the service
department.
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Error messages (continued):
Error
Heating power
Cause:
The oven heating works permanently and the setpoint is not
reached.
Remedy:
Switch off the oven and switch it on again.
A baking program just started can be ended without any
quality impairment.
A new program start is not possible.
In case of repeated occurrence, call the service
department.
12.2 HINT MESSAGES H1 TO H4
The following information messages (HINTS) appear during operator errors only and have no
impact on the baking process.
The hint message is also signaled by an acoustic alarm.
Hint:
Unauthorized
oven operation
Cause:
You are trying to make operator inputs without being enabled
(LED K is out).
Remedy:
Hold your magnet key close to the sensor field
I
.
Once the sensor field for the operator enable function I is
activated, operator inputs are authorized for about
30 seconds. After 30 seconds, you will have to repeat the
activation. For loading operations, inputs remain enabled
until the START key F is pressed (max. 2 minutes).
In case of malfunction, call the service department.
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Hint messages (continued):
Hint:
Early
program start
Cause:
You are trying to start a baking program although the oven is
not ready yet for baking.
Remedy:
Unload the products and wait until the oven is ready.
Oven readiness is indicated by the flashing START key
F
.
For even and good baking qualities, it is very important to
make sure the oven is ready for operation.
In case of malfunction, call the service department.
Hint:
Program start
with open door
Cause:
You are trying to start a baking program although the door of
the baking chamber is still open.
Remedy:
Shut the door of the baking chamber.
In case of malfunction, call the service department.
Hint:
Door unlocked by
emergency device
Cause:
Although the control is on, the baking chamber door was
opened using the emergency unlocking device.
This hint is displayed also if the oven is switched on although
the baking chamber door is open.
Remedy:
Open the door by using the door-opening key
G
.
The emergency releases are designed for unlocking and
opening the baking chamber door only in case of defects or
malfunctions. Frequent unfounded use in normal operation
can cause early failures.
In case of malfunction, call the service department.
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13 DECLARATION OF CONFORMITY
DECLARATION OF CONFORMITY
for MONSUN type baking ovens
We, DEBAG Deutsche Backofenbau GmbH declare that our product
BAKE-OFF OVEN MINI 8 R (B)
is in compliance with the following standards:
EN 60204-1
In compliance with the requirements of the Directive
89/336/EEC
98/37/EC
93/68/EEC
this product is marked as follows:
The test results are given in the test report
Certificate Number NG 00083
DEBAG Deutsche Backofenbau GmbH
Stiebitz/Bautzen, 01 August 2000
Kellert
Managing Director
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Kiesl
Head of Design Dept
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14 APPENDIX – BAKING PROGRAMS
(VERSION BP11)
Preset baking program parameters (works settings – BP 11)
Baking
time
Start
temperature
Changeover
time
Baking
temperature
Fan rest
Steam
Damper
opens
after
Damper
remains
open
min
°C
min
°C
sec
number
min
min
P1
11
220
1
210
20
2
7
3
P2
14
205
1
195
/
/
7
3
P3
10
235
1
225
20
2
12
3
P4
25
235
1
225
20
2
22
3
P5
10
210
1
200
/
/
7
3
P6
10
210
1
200
/
/
7
3
P7
10
210
1
200
/
/
7
3
No.
The baking parameters mentioned in the above table are the works settings
upon delivery of the oven and you can change them according to your
specific products via the baking program change mode.
Changed baking programs:
No.
Product name
Baking time
Baking
temperature
Steam pulses
min
°C
number
P1
P2
P3
P4
P5
P6
P7
Please enter your modified baking programs into this table.
Start temperature, changeover time, fan rest and damper times are
determined automatically. For detailed information, see Chapter 9 “How to
change baking programs”.
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