OVEN SERIAL NO. _____________________
In the event of an enquiry please quote these numbers.
www.monoequip.com
OPERATING AND MAINTENANCE MANUAL
COMPACT
SERIES
323
3 TRAY OVEN
WITH DIGITAL CONTROL
FILE 108
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CONTENTS
PART 1.0
Introduction
PART 2.0
Dimensions
PART 3.0
Specifications
PART 4.0
Safety
PART 5.0
Installation
PART 6.0
Isolation
PART 7.0
Cleaning Instructions
PART 8.0
Operating Conditions
PART 9.0
Operation Instructions
PART 10.0
Maintenance
PART 11.0
Steam System Maintenance
PART 12.0
Spares Information
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1.0 INTRODUCTION
The MONO 323 COMPACT oven
is a compact, electric oven with a capacity for three 260mm x 346mm baking trays.
The oven is robustly made of stainless steel with a bake chamber shaped to allow
the unit to be easily cleaned.
It has very high levels of insulation for safety and to help save energy.
A great deal of attention has been given to keeping the front areas cool.
MONO 323 COMPACT is designed to be stackable, without the requirement for a
separate support and will grow with your business without occupying a large area
of your valuable retailing space.
2.0 DIMENSIONS
FRONT VIEW
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SIDE VIEW
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2.1 OUTER DIMENSIONS
Height:
455mm.
Depth, door closed:
Depth, door open:
597mm.
887mm.
Width:
465mm.
Operational clearance:
50mm (2") clearance is required at the back and sides of the oven and 250mm (10”) above to
allow adequate circulation of air.
3.0 SPECIFICATIONS
Total Power:
2.6 kW.
Electric Supply:
230v. Single-phase 50Hz , 13amp
Supply Cable:
2 metres of cable supplied.
Water connection
¾” B.S.P. and should be at a pressure of 2 bar to 4 bar.
(normal domestic water supply is usually within these limits).
Maximum bake temperature
Maximum bake time
Maximum steam time
260 degrees C
99 Minutes
20 seconds
Maximum number of programs
99
Noise Level:
Less than 85dB.
WEIGHT
22KG
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4.0 SAFETY
In the interest of safety and efficient operation of this oven, it is essential that this
manual should be made available to the operator before work is commenced.
The following points should be closely observed and rigorously pursued at all times.
To safely use this convection oven, read this owner manual completely and follow
the warnings below, as well as all other warnings in this manual.
•
The oven is designed for the baking of bread, confectionery and savory products.
Do not use it for baking other items without first consulting the supplier.
•
All repairs and maintenance of electrical units must only be carried out by an
authorized service technician.
•
Electrical access panels must not be opened except by an authorized service
technician and the oven power cord must be unplugged.
•
While the oven is in operation, and for some time after use, DO NOT TOUCH the oven
window and surrounding area as these surfaces may be hot.
•
The oven must be operated as described in this manual.
•
Authorized service technicians should only use original manufacturer spare parts on
the oven.
•
The construction of the oven must not be changed or altered.
•
This appliance must be disconnected from the power supply before moving or
cleaning/servicing.
• Check for frayed or bare cables.
The machine must not be used if frayed or bare cables are visible.
• Oven gloves should be worn when moving products in or out of the oven.
• Unless trays/containers for the purpose of holding the oven products are supplied with
the oven by the manufacturer, it is the responsibility of the customer to ensure that the
nature and surface conditions of materials likely to come into contact with food shall be
such that they cannot contaminate or spoil the food.
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5.0 INSTALLATION
• CAUTION Because of the weight, lifting the oven should not be attempted by one person.
•
Ensure that the oven base is level or a level working height surface capable of
supporting at least 100kg is used
•
The COMPACT oven should be connected to a local means of isolation.
•
Operational clearance of 50mm (2") is required at back and sides of oven and
250mm (10") top clearance to allow circulation of air.
•
In the interests of hygiene, before using the oven for the first time, we strongly
recommend that you wipe the inside of your oven and all accessories
thoroughly with a clean cloth soaked in warm soapy water. Although the utmost
care is taken during assembly and pre-delivery inspection, there is always a
possibility of residue contaminating your first bake if this is not done.
DISPOSAL
Care should be taken when the machine comes to the end of its working life. all parts
should be disposed of in the appropriate place, either by recycling or other means of
disposal that complies with local regulations.
(in UK, “environmental protection act 1990” applies)
6.0 ISOLATION
To stop the oven in an emergency, unplug the lead
or switch off at the wall isolator.
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7.0 CLEANING INSTRUCTIONS
NOTE:
BEFORE CLEANING, ISOLATE OVEN FROM MAINS SUPPLY AND ALLOW TO COOL.
IMPORTANT
NEVER SPRAY THE OVEN WITH A HOSE OR HIGH PRESSURE WASHING DEVICE.
TO AVOID ELECTROCUTION OR OVEN DAMAGE –NEVER ALLOW WATER, STEAM,
CLEANING SOLUTION, OR OTHER LIQUIDS TO ENTER THE ELECTRICAL PANELS OR
CONNECTIONS.
• The equipment is to be cleaned daily using a solution of mild detergent and hot water.
•
After the oven has been allowed to cool, remove the tray racks by loosening the fixing
knob at the front and moving the rack slightly forwards to disengage the back locators.
Withdraw the racks and wipe over.
TRAY RACK REMOVAL
•
Sweep any debris left in the chamber (after it has been allowed to cool) onto trays and
remove. Wipe out the chamber with a damp cloth that has been soaked in a solution of
mild detergent and hot water.
•
Replace the tray racks
•
Brush down and wipe outer oven front, back and sides.
•
Wipe clean outer oven front, back and sides with a damp cloth that has been soaked
in a solution of mild detergent and hot water (do not soak the lower control panel area
with water).
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8.0 OPERATING CONDITIONS
• CAUTION Because of the weight, lifting the oven should not be attempted by one
person. Ensure that the oven base is level or a level working height surface capable of
supporting at least 100kg is used
• For the most efficient operation, the oven should be used in ambient temperatures not
exceeding 40oC (115oF). The life of components will be reduced and your warranty
will be affected if run above 40oC.
• The ventilation of steam (extraction) from the oven should be sufficient to ensure water
does not condense on or around the oven. Any water ingress could affect your
warranty.
• It is the customers' sole responsibility to arrange for adequate ventilation and
operational clearance at the back and sides of the oven to allow circulation of air.
Refer to Outer dimensions 2.1.
Any component malfunctioning during the guarantee period that is found to have been
subjected to excessive humidity or ambient working temperatures above 40oC (115oF)
will not be covered by the component manufactures guarantee, or MONO’s product
warranty.
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9.0
OPERATING INSTRUCTIONS
3
1
4
6
8
2
5
7
9
Ensure power and water are connected to the oven.
1. Turn power on at mains connection.
2. Press power button. (1)
To turn off hold down for 5 seconds until the interior light goes out.
Baking using a pre-set programme
3. Press “P” button.(3) PO1 should be displayed (flashing if not programmed) on
the LED screen.
4. Use the arrow keys (5), (6) to select a programme.
5. Once you find your desired programme, press “P” button (3) to select it.
6. Press start (9) and close the door.
The oven will preheat and then a sounder will be heard.
(The oven will heat to a temperature 20% higher than the set temperature to
allow for heat loss when loading trays)
7. Load the oven with trays of product.
8. Close the door to start your bake
Editing programmes
1. Once selected, you can edit the program by pressing the temperature (4), steam
(7) and time (2) buttons.
2. To edit the temperature, press the temperature button (4) and use the arrows
(5),(6) to select a temperature. Press the temperature button (4) again to
confirm.
3. To edit the steam, press the steam button (7) and use the arrows (5),(6) to
select the amount of steam. Press the steam button (7) again to confirm.
4. To edit the time, press the time button (2) and use the arrows to select a time.
Press the time button (2) again to confirm.
5. Once all settings have been edited, you can press the “C” button (8) to change
the phase.
(There are 3 phases available per bake)
6. Repeat steps 7-10 if necessary to set different cooking phases.
7. When you are happy with the settings, press “P” (3) once. Then press and hold
“P” (3) to save your new settings.
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Manual Baking
To enter manual mode, turn off (9) then turn on again.
1. Enter the various values required by pressing the temperature (4), steam
(7) and time (2) buttons as below.
2. To edit the temperature, press the temperature button (4) and use the
arrows (5),(6) to select a temperature. Press the temperature button (4)
again to confirm.
3. To edit the steam, press the steam button (7) and use the arrows (5),(6) to
select the amount of steam. Press the steam button (7) again to confirm.
4. To edit the time, press the time button (2) and use the arrows to select a
time. Press the time button (2) again to confirm.
5. Once all settings have been edited, you can press the “C” button (8) to
change the phase.
6. Repeat steps 7-10 if necessary to set different cooking phases.
7. Press the start button (9).
8. The oven will preheat and then a sounder will be heard.
(The oven will heat to a temperature 20% higher than the set temperature to
allow for heat loss when loading trays)
9. Load the oven with trays of product.
10. Close the door to start your bake.
11. During the bake, temperature and time can be altered but to alter the steam
the bake must be stopped. Steam can be introduced at any time during the
bake by pressing the steam button (7).
12. During the bake, the timer display will show a countdown in minutes and will
flash END when finished (For the last minute, seconds are shown).
13. At the end of the bake a sounder will be heard for 40 seconds.
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10.0 MAINTENANCE
•
Check for frayed or bare cables.
The oven must not be used if frayed or bare cables are visible.
•
Follow cleaning instructions meticulously.
•
There is no special maintenance required.
EM INT
11.0 STEAM SYSTEM MAINTENANCE
If it is noticed that the steaming operation has deteriorated, perhaps due to hard water
scaling, please contact your oven supplier.
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12.0
Spares Information
Spares Tel. +44(0)1792 564039
email:spares@monoequip.com
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Queensway
Swansea West Industrial Estate
Swansea.
SA5 4EB
UK
Tel. +44(0)1792 561234
Fax. 01792 561016
Web site:www.monoequip.com
Spares Tel. +44(0)1792 564039
email:spares@monoequip.com
DISPOSAL
CARE SHOULD BE TAKEN WHEN THE MACHINE COMES TO THE END OF ITS WORKING LIFE. ALL PARTS SHOULD
BE DISPOSED OF IN THE APPROPRIATE PLACE, EITHER BY RECYCLING OR OTHER MEANS OF DISPOSAL THAT
COMPLIES WITH LOCAL REGULATIONS.
(IN UK, ENVIRONMENTAL PROTECTION ACT 1990 APPLIES)
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