11/2008
Mod:FTEV 65/105-EK
Production code:10/65 V/E DIGIT.
INDEX
1.
INTRODUCTION ................................................................3
2.
HOW TO USE THIS MANUAL ...........................................4
3.
SPECIFICATIONS ..............................................................6
3.1
PRODUCT IDENTIFICATION ...........................................................................6
3.2
CONFORMITY TO DIRECTIVES ......................................................................6
3.3
ENVISAGED USE .............................................................................................6
3.4
TECHNICAL SPECIFICATIONS .......................................................................7
4.
INSTALLATION WARNINGS.............................................7
4.1
DELIVERY CHECKS.........................................................................................8
5.
INSTALLATION..................................................................9
5.1
CHOICE OF PLACE OF INSTALLATION.........................................................9
5.2
ELECTRICAL CONNECTION ...........................................................................9
6. OPERATION ........................................................................12
6.1 CONTROL PANEL..............................................................................................12
6.2 FUNCTIONAL STATES OF THE SYSTEM ........................................................13
6.2.1 Main on/off switch
.......................................................................................... 13
6.3 SETTINGS ..........................................................................................................14
6.3.1 Cooking time adjustment ......................................................................................... 14
6.3.2 Temperature adjustment ......................................................................................... 14
6.3.3 Top and bottom power adjustment .......................................................................... 14
6.
PROGRAMMING ..............................................................15
6.4.1 Setting the current time ........................................................................................... 16
6.4.2 Setting the language ............................................................................................... 17
6.4.3 Programming of switching on .................................................................................. 17
6.5 SWITCHING OFF THE OVEN ............................................................................18
6.6 SAFETY PROCEDURES ....................................................................................18
6.6.1“TEMP 1” .................................................................................................................. 18
6.6.2“TEMP 2” .................................................................................................................. 19
1
6.6.3“TEMP” ..................................................................................................................... 19
6.6.4“MESH”..................................................................................................................... 19
7. USE ......................................................................................19
7.1 FIRST IGNITION .................................................................................................20
7.2 GENERAL COOKING INDICATIONS.................................................................20
7.3 SHORT PERIODS OF IDLENESS .....................................................................21
7.4 EXTENDED PERIODS OF IDLENESS ...............................................................21
8. CLEANING ..........................................................................22
8.1 CLEANING OF ANY REMOVABLE PARTS ......................................................22
8.2 CLEANING OF EXTERNAL PARTS ..................................................................22
8.3 CLEANING OF BAKING CHAMBER ................................................................22
9. MAINTENANCE...................................................................24
9.1 ERROR WARNING .............................................................................................24
9.2 SAFETY THERMOSTAT ....................................................................................24
9.3 WIRING DIAGRAM .............................................................................................25
9.4 EXPLODED VIEWS AND LIST OF SPARE PARTS ..........................................29
10.DECOMISSIONING AND DEMOLITION............................35
2
INTRODUCTION
1 INTRODUCTION
The Synthesis 10/65 version, is part of a family of conveyor belt
ovens which have been primarily designed for the automatic cooking of
pizzas and similar products. The special characteristic of the oven is that
it is possible to carry out excellent cooking without the need to check on
the cooking. The result is that the cooking processes can be put in the
hands of unskilled staff.
These advantages are reinforced by the fact that the Synthesis 10/65
come into the family of ventilated ovens. The circulation of air in the
cooking chamber means it is possible to achieve more even and
repeatable cooking ,thus further simplifying the tasks of the operator.
The Synthesis 10/65 is thus particularly efficient and by suitably
controlling the air circulation the product will not dry out and retains all of
its flavour.
The manufacturer thanks you for choosing one of our ovens. We can
assure you that you have made a good choice as we have been making
quality products for decades now and have never engaged in
counterproductive penny-pinching in our selection of the best available
materials.
3
HOW TO USE THIS MANUAL
2 HOW TO USE THIS MANUAL
The paragraphs with this symbol contain essential safety
information. They must all be read both by the installers and by the
final user and any of his staff who may use the equipment. The
manufacturer shall not be held liable for any damaged which may
occur as a result of failure to observe the norms indicated in these
paragraphs.
The paragraphs with this symbol contain important
information that can be used to avoid damage being caused to the
equipment. It is the user’s own interest also to read these
paragraphs carefully.
This manual should be kept near to the equipment itself so that it
can be quickly and easily consulted. The manual must travel with the
equipment if it is moved to another owner as the latter may not be
considered complete or safe without it.
Please take note of the code and revision numbers which are behind
the back cover. If this copy should get mislaid or destroyed you can
order another one by referring to the codes.
This manual is divided up into a number of chapters. All of these
should be read by the installers, maintenance staff and the final user,
both in relation to its safe use and in order to obtain the best results from
this product.
Despite this we also give below some useful indications on how to look
things up quickly in the various chapters.
Chapter 3 contains a description of the oven’s characteristics and all
the figures which may be needed when choosing, installing and using it.
It should be used as a reference to check the use which is intended to be
made of the equipment corresponds to that for which it was designed,
and whenever it is necessary to know an exact size value relating to the
equipment.
Chapters 4 and 5 provide all the information necessary for the
installation of the oven. They have been primarily written for specialised
staff but may be read in advance also by the final user to prepare and
4
HOW TO USE THIS MANUAL
set up the space and plant necessary for the proper working of the
equipment.
Chapters 6 and 7 help the operator to switch on, use and switch off
the oven in safety conditions.
Charter 8 includes use advices.
Chapter 9 provides all the information required for the cleaning of the
equipment i.e. all those operations which have to be carried out by the
user in order to ensure that the equipment continues to function safely (
especially from the point of view of hygiene ) and generally obtains the
best results at all times.
Chapter 10 provides the information necessary for proper periodic and
extraordinary maintenance e.g. repairing or replacing parts of the
equipment.
This chapter has also an exploded view of the equipment and list of
spare parts to make ordering and replacing any damaged part easier.
Chapter 11 decommissioning and demolition.
These maintenance operations must be carried out by specialised
staff.
5
INSTALLATION WARNINGS
3 SPECIFICATIONS
3.1 PRODUCT IDENTIFICATION
This is the manual for the conveyor belt oven Synthesis 10/65.
3.2 CONFORMITY TO DIRECTIVES
The Synthesis 10/65V bear the following compulsory mark:
which indicate their conformity to the following European directives:
89/392 CE machines
89/336 CE electromagnetic compatibility
2006/95 CE low voltage
3.3 ENVISAGED USE
The Synthesis 10/65 oven have been designed to cook pizzas and
similar products. The oven are intended for use in the catering industry
(restaurant, pizzerias, etc.) and for professional use by trained staff.
The operations envisaged in normal use of the cooking modules are the
loading and unloading of products from the cooking belt, switching on,
regulation, switching off and cleaning of the whole equipment.
6
INSTALLATION WARNINGS
3.4 TECHNICAL SPECIFICATIONS
The table below show the technical specifications of the bake unit.
Weight
Base weight
Overall dimensions
Overall dimensions with base
Conveyor belt width
Conveyor belt length
Chamber length
Production capacity
Electrical feed
Synthesis 10/65V
250
295
1345x1980x490
1345x1980x1080
650
1870
1050
27 (100-120 pizze ∅ 30 cm)
Three-phase
Unit of measure
Kg
Kg
mm
mm
mm
mm
mm
Kg/h
Voltage
400/230
Frequency
50 o 60
Current
30/52
Total electrical power
18
Electrical connection
Plugless 5 lead cable
Cable length
2
Section of lead wires
10
Cooking control
Thermoregolator
Unit of measurement
Elettronico computerizzato
temperature
Maximum temperature which
320
can be set
Error warnings
By display
Ambient conditions
Temperatura
0 – 40 °C
Maximun humidity
95% without condentation
Vac
Hz
A
Kw
m
mm2
--°C
4 INSTALLATION WARNINGS
7
INSTALLATION WARNINGS
WARNING: These installation instructions are intended
only for staff which is qualified for the installation and the
maintenance of electrical and/or gas plant. Installation by any
other person may cause damage to the equipment, persons,
animals or things.
Furthermore where, to install the equipment, it is necessary to make
any modifications or additions to the electrical plant in the building in
which the equipment is being installed, the works must be certified as
having been carried out in accordance with proper practice.
4.1 DELIVERY CHECKS
Unless otherwise agreed the products are carefully packed in a
strong wooden crate with a blister sheet of nylon to protect them from
shocks and humidity during transit and are delivered to the forwarder
in the best possible condition.
We recommend, however, that the packaging is checked on arrival
to ensure that there are not visible signs of damage. If there are any
such signs indicate their nature on the receipt which has to be signed
by the driver.
Once the equipment is unpacked check to see if it has suffered any
damage. Also check that any parts which are delivered unattached to
the equipment are present. If there has been any damage to the
equipment and/or any parts are missing do not forget that the transport
company will accept complain only up to 15 days from the delivery and
that the manufacturer will not be held liable for damage suffered to its
products during transit. We have nevertheless willing to help you in
presenting your complaint.
If there is any damage do not attempt to use the equipment and
call upon professionally qualified staff.
8
OPERATION ELECTROMECHANICAL VERSION
5 INSTALLATION
5.1 CHOICE OF PLACE OF INSTALLATION
The good, safe and long working of the equipment also depends on
the place in which it is installed so it is advisable to carefully evaluate
this before it is delivered.
Install the equipment in a dry place which is easily accessible both
as regards its use and its cleaning and maintenance. The area around
the equipment must be free of encumbrances. In particular it is
necessary to avoid obstructing the cooling apertures.
The equipment must in any case be installed at least 20 cm from the
walls of the room and from other equipment.
Finally it is necessary to ensure that the temperature and
relative humidity of the place in which the equipment is installed must
never exceed the maximum and minimum values indicated in the
characteristics section (see 3.4). In particular if the maximum
temperature and relative humidity are exceeding the equipment may
easily and unpredictably go out of order or be damaged in its electrical
parts, thus creating a dangerous situation.
5.2 ELECTRICAL CONNECTION
The equipment is supplied with a cable for the electrical
connection with earth lead. In observance of the current safety norms
it is compulsory to connect the earth wire (yellow-green) to an
equipotential system whose efficiency must be properly checked
against the norms currently in force.
Before making any connection ensure that the characteristics of
the mains supply to which the equipment has to be connected,
corresponds to the feed characteristics required by the equipment
itself (see table 3-1).
9
OPERATION ELECTROMECHANICAL VERSION
The feed cable must end in a plug which connects to an electrical
feed panel with a corresponding socket and a differential magneto
thermal switch.
The plug-socket must be such that the earth lead is connected first
and disconnected last and must be of the correct size for the nominal
current (See table 3.1 ). Suitable plugs and sockets are the industrial
type CEE17 of any which satisfy the European norm EN 60309.
The thermal safety device must be set for the total nominal current,
the magnetic safety device must be set for the instantaneous
maximum current ( in the case of ovens it is a little above the nominal
figure) (see table 3.1 ), while the differential device must be set to the
30 mA current (see 3.).
The manufacturer shall not be liable for any damage which
results from failure to observe the above mentioned norms.
10
OPERATION ELECTROMECHANICAL VERSION
E= Electric power feed inlet
Picture 5-1 Connections for electric power feed inlet for a baking
module and for the superposition of three baking modules at the
most.
11
USE
6 OPERATION
6.1 CONTROL PANEL
Oven on-off key
Parameter value decrease key
Programme access key
Parameter value increase key
Mesh start/stop key
Automatic switching on-off key
12
USE
6.2 FUNCTIONAL STATES OF THE SYSTEM
6.2.1 Main on/off switch
In the off position there is power in the system but none of the
individual functions work as the main contactor is deactivated.
All the outputs are de-energized except the ones for programming.
The display indicates “OFF”, the current time and the day and time
the oven will next be automatically switched on.
The day is written as follows:
OFF
00:MM
Start: ddd oo:mm
where:
OO = current hour
MM = current minute
ddd oo:mm = day, time, minute the oven is automatically switched on.
The day is written as follows:
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
When the oven is off, the rear illumination on the display is also off.
This turns on when programming is started.
In the ON position the main contactor is activated, the fan turns
on and the oven heats up. The display is illuminated from ehind
and indicates:
XXX°C
CC%
mm:ss
PP%
where:
XXX°C = Cooking temperature
mm:ss = Cooking time in minutes and seconds
CC% =
PP% = Bottom heating elements
13
USE
6.3 SETTINGS
6.3.1 Cooking time adjustment
The desired cooking time is set directly by the user, relating to the
relative speed of mesh progress automatically controlled by the
electronic circuit board.
When the oven is switched on, the mesh is inactive and the cooking
time flashes on the display.
Press the mesh start/stop key
to activate the mesh.
Mesh movement can be activated or deactivated at any time using the
key
.
When the mesh is inactive, the cooking time flashes.
When the oven is on, the mesh can be manually adjusted to reach
maximum speed by pressing the key
for 4 seconds.
Press the same key again to return to the previous setting.
See the “programming” paragraph to set the cooking time.
6.3.2 Temperature adjustment
The oven temperature can only be adjusted when the oven is on.
The oven heats up to and then remains at the set temperature until it is
switched off.
When the oven is on, the real temperature of the cooking chamber is
indicated; press the parameter value increase key
to display the
set temperature.
See the “Programming” paragraph to learn how to adjust the set
temperature.
6.3.3 Top and bottom power adjustment
To heat up of the oven , modulate the ignition of the top and bottom
heating elements according to the selected power percentage, as
explained hereunder.
The modulation consists in the ignition of the heating elements for a
fixed time, on a period of 45 seconds in total.
For example if the value 20% is selected, the heating elements will
be fed cyclically for 9 seconds each 45.
To avoid that heating elements are switched on at the same time, the
top elements are on at the beginning of the period, while the bottom
elements are on at the end.
14
USE
For instance, if the value 30% is selected for the top heating
elements, and the value 20% is selected for the bottom heating
elements, the working cycle is effected as shown below:
On the display you can read the percentage of ignition of the heating
4,5
9
13.5
18
22.5
ON
27
31.5
36
40.5
45
Sec.
OFF
TOP
OFF
NO
BOTTOM
elements (CC%=top heating elements, left / PP%=bottom heating
elements, right)
XXX°C
CC%
mm:ss
PP%
When the heating elements are switched on, on the display the
indicator ( ) is shown.
If the value 0% is selected, the relevant group of heating elements
never turns on.
See the paragraph “Programming” to learn how to set the
power parameters of top and bottom heating elements and
how to set the cooking time.
7 PROGRAMMING
15
USE
The operating parameters programmed by the user are:
XXX°C
CC%
mm:ss
PP%
where:
- cooking time (mm:ss)
- set temperature (XXX°C)
- the percentage of ignition of top heating elements (CC%)
- the percentage of ignition of bottom heating elements (PP%)
These parameters are normally indicated on the display when
the oven is on and can be set with the oven on or off.
Press the programming access key
to enter programming
mode and move from one parameter to the next.
The parameter being programmed flashes on the display in a
horizontal line at the bottom.
To change the value, use the keys
to increase and
to
decrease.
By keeping the key pressed you increase the speed of data
change.
If no key is pressed for more than 5 seconds, the displayed
value is memorised and the oven automatically leaves the
programming mode.
During programming the keys
and
The order of programming is as follows:
1) Cooking time
2) Temperature
3) Top heating elements
4) Bottom heating elements
are deactivated.
7.1 Setting the current time
The current time can be set by the user when the oven is on or off.
Press the key
for 3 consecutive seconds to access the setting.
The display indicates:
PROG. OROLOGIO
GG-MM-AA oo:mm
where:
GG = current day
MM = current month
AA = current year
16
USE
oo = current hour
mm = current minute
A cursor indicates the data being modified.
The value can be adjusted using the keys
pressing the key
and
. Then confirm by
and move to the next item of data.
After setting the day, month, year, hour and minutes, press the key
to move to programming the current day of the week.
The following box:
PROG. OROLOGIO
DDDDDDDDD
appears on the display, where:
DDDDDDDDD = current day of the week.
7.2 Setting the language
The display language can be chosen from a list of available options.
To set the language, enter the clock programming mode (see setting the
clock) and confirm the data until appears on the display.
SELEZIONA LINGUA
ITALIANO
Adjust and confirm using the same procedure adopted for setting the
clock.
By confirming you leave the programming mode and return to the
previous mode.
7.3 Programming of switching on
To access the settings for the programmed switching on, press
and immediately release the key
with the oven on or off.
At first the state of the automatic switching on (active or
inactive) appears on the display (AUTOSTART : ON or OFF).
Press the keys
or
programmed switching on.
to activate or deactivate the
After activating with the key
, press the key
and the day
and time appear on the display. To select the switching on time,
position the flashing cursor under the time using the key
17
USE
and then press keys
or
to set the value. If the oven is
not required to be switched on a certain day (e.g. closing day),
select the off option between 23 and 00 while setting the time
using the keys
or
. Press the key
minutes and press the key
back to the day of the week.
again to move to
once again to bring the cursor
To move to the next or previous day press the keys
or
.
When the setting is complete, press the key
again and wait for
about five seconds. The data is automatically memorised and the oven
returns to the previous function.
When the oven is off, the day and time of the switching on appears on
the display to indicate that this function is on. The word “off” appears
instead of the day and time if the function is not activated.
7.4 SWITCHING OFF THE OVEN
Press the key
to switch off the oven.
The heating stops while the air recycling fan and mesh continue
working, if on, until the temperature drops below 150°C. After this the
main contactor de-energizes leaving only the circuit board powered to
feed the clock and programmed switching on functions.
During the switching off phase the rear illumination remains on and the
word “OFF” flashes. During this phase the oven can be switched back
on and the mesh can be started or stopped.
To prevent the oven being accidentally switched on, check the display
indicates the precise desired day and time of switching on, or, if
automatic switching on is not desired, that the words “start: off”
appear.
7.5 SAFETY PROCEDURES
The functioning of the oven is continually checked, setting off an alarm
procedure if any faults arise.
7.5.1“TEMP 1”
If the temperature measured by probe 1 exceeds 350°C or if the probe
breaks, the temperature value on the display is replaced by the
flashing phrase “TEMP 1” and the alarm intermittently sounds.
Switch off the alarm by pressing the key
.
18
USE
The oven continues working and only probe 2 is used to measure the
temperature. The control temperature is also automatically decreased
by 40°C.
This variation in the temperature corrects the only value read in the
hottest part of the oven and simulates an approximate value to the
effective value which was previously set by supplying the average of
values between the hottest and coldest points. This allows the oven to
be used even when a probe breaks.
7.5.2“TEMP 2”
If the temperature measured by probe 2 exceeds 450°C or if the probe
breaks, the temperature value on the display is replaced by the
flashing phrase “TEMP 2” and the alarm intermittently sounds.
Switch off the alarm by pressing the key
.
The oven continues working and only probe 1 is used to measure the
temperature. The control temperature is also automatically raised by
40°C.
This variation in the temperature corrects the only value read in the
coldest part of the oven and simulates an approximate value to the
effective value which was previously set by supplying the average of
values between the hottest and coldest points. This allows the oven to
be used even when a probe breaks.
7.5.3 “TEMP”
If the temperature measured by probe 1 exceeds 350°C and probe 2
exceeds 450°C at the same time, the temperature value on the display
is replaced by the flashing word “TEMP” and the alarm sounds
intermittently.
Switch off the alarm by pressing the key
.
7.5.4 “MESH”
When the mesh motor is broken or sends wrong signals to the circuit
board, the word “RETE” (“MESH”) flashes on the display and the alarm
sounds intermittently. This means that the cooking time does not
correspond to the set value and that specialized personnel are
required to reset the functions of the oven.
8 USE
During cooking or at the end of cooking some of the oven’s
surfaces reach dangerous temperatures. The
symbol warns of
19
USE
this danger. Never touch these surfaces and only use the proper
handle.
8.1 FIRST IGNITION
Before connecting the oven to the electrical main, be sure that the
main switch
is positioned on OFF.
Position the switch
on the ON position; the fan is activated.
Select the desired cooking time by pressing the push-button
then adjust it as required by pressing the push-buttons
Now press the push-button
by means of the buttons
Select
and
and
and
.
and select the desired temperature
then confirm.
to adjust the oven top power by means of the buttons
, then confirm.
After having adjusted the top power, select
bottom power by means of the buttons
and
to adjust the
, the confirm.
After having chosen the cooking time and temperature, start the
conveyor by pressing the relevant push-button
.
8.2 GENERAL COOKING INDICATIONS
It is not possible to say exact times and temperatures for food
products in general given the enormous variations they are subject to.
As regards pizzas and similar products in particular the cooking time
and temperature depend on the shape and thickness of the dough and
the quantities of the ingredients added to it.
20
USE
We therefore advise that a few test runs are made, especially if you
have never worked with this model of oven before, starting out with a
temperature of 290/310°C and keeping in mind the following points:
1. generally much lower temperature for similar cooking times are
required than for static ovens.
2. with lower temperatures a better quality and more digestible product
is obtained, the oven is not subjected to particular stresses and lasts
longer, though the cooking times become longer.
3. with higher temperatures it is more difficult to obtain even cooking but
the cooking times are reduced.
4. the oven has a maximum production capacity which is indicatively
expressed in kg of product per hour. If this production capacity is
exceeded, the cooking chamber temperature falls even beyond 1020°C. If this happens remove the excess quantities and wait for the
temperature to be reached again before next loading the oven.
8.3 SHORT PERIODS OF IDLENESS
When there are no products to bake, but you want to keep the
temperature, it is advisable to low the power regulators in minimum
position. In this way, specially if the selected temperature is over
300°C., it is possible that the chamber temperature slightly decreases,
but very slowly. This is not a problem, as turning again the power
regulators in maximum position, in a short time the oven will reach
again the selected temperature and it will be possible to bake the
products again.
8.4 EXTENDED PERIODS OF IDLENESS
When the oven is not used for a long period, you must position the
switches ON/OFF in off position. For longer periods of inactivity (for
instance holidays closure) it is advisable to turn off the main switch on
the electric panel, but only when the chamber’s fans have stopped.
21
CLEANING
9 CLEANING
Cleaning should be carried out with the equipment switched off and at
room temperature and after having switched off its electrical supply with the
button on the feed panel.
9.1 CLEANING OF ANY REMOVABLE PARTS
After washing any removable parts it is also necessary to use a water jet
on the points at which they connect with the equipment and the corresponding
supports so as to prevent the accumulation of dirt or detergent residues which
could contaminate the products.
It is also not advisable to use abrasives (abrasives sponges and such like)
as they may in the long term diminish the shine of stainless steel parts and of
glass. It is better to wash the various removable parts before the food residues
are dry.
9.2 CLEANING OF EXTERNAL PARTS
Use a soft wet sponge with a light not abrasive detergent, to clean the
stainless steel or painted external parts and the control panels.
Do not use abrasive or corrosive detergents, as they would damage the
stainless steel and the painted parts.
Do not use jets of water, as they could penetrate the switchboard and
create a danger of electrocution and/or sudden start-up of the equipment.
9.3 CLEANING OF BAKING CHAMBER
To clean backing chambers in stainless steel, follow the instructions below 9.2.
To reach the inside parts of the backing chamber, first of all switch off the oven,
then operate as follows.
Remove the inlet “25” and exit “26” drawer from the conveyor frame”38”.
Remove the fixed enclosure “11”, moving it upwards.
Turn manually the conveyor until the shaft pin “34” coincides with the joint notch
“40”.
Unloose first the counter nut and then the joint fixing screw, using a 10 key; let
the joint slide towards the conveyor bench “41” disengaging the joint parts.
Lift up the entry and exit lower diffusers “24” at max. opening.
22
CLEANING
Lift up the conveyor bench “38” from both sides and move it towards the control
side.
Open the serigraph. panel “1” and, using a pair of strong gloves to avoid
accidents, disengage the diffusers “3” and “19” from the supports which are near
the door, turning upwards; then bring the diffusers towards the centre of the door
and remove it; use a 10 key to unscrew the nuts.
To clean the disassembled parts see chapter 9.1; to clean the backing chamber
inside, remove the accumulation of dirt with a burst and a dustpan or use a
vacuum cleaner; clean the metal surfaces with a sponge steeped in water or
non abrasive - corrosive detergents then rinse the surfaces with a damp sponge.
At the end of cleaning remount all the components in opposite sequence to the
above mentioned description.
It is advisable to clean the backing chamber every 200 operating hours.
23
DECOMISSIONING AND DEMOLITION
10. MAINTENANCE
WARNING: these use and maintenance instructions are
intended only for
a staff qualified for the installation and
maintenance of electrical and gas equipment. Maintenance by other
persons may cause damage to the equipment, persons, animals or
things.
In the majority of cases it is necessary to remove the fixed guards in
order to carry out repairs and checks. This also renders the voltage cables
accessible.
Before carrying out any maintenance operations check that the
equipment’s feed cable plug is disconnected from the switchboard.
Put the plug in a place where the maintenance operator can easily
ascertain, during all of the work done with the guards removed, that it
has been disconnected.
10.1 ERROR WARNING
Electronic controls is able to identify some malfunctions, for details see
paragraphs 7-5.
10.2 SAFETY THERMOSTAT
The safety thermostat intervenes when the temperature in the chamber
goes above 500°C and de-activates the resisters. The safety thermostat is
located on the outside of the switchboard under the conveyor belt.
To correct the error unplug the feed panel and wait for the chamber to
cool down.
Unscrew the cap of the safety thermostat reset button and press the
button. Resetting is not possible until the temperature in the chamber has
fallen below 500°C.
Since the safety thermostat only intervenes where there are serious
malfunctions, carefully check the oven’s working and repair if necessary
before starting up the oven again.
24
DECOMISSIONING AND DEMOLITION
10.3 WIRING DIAGRAM
Figures 10-2, shows the wiring diagram of the conveyor oven mod.
Synthesis 10/65V - 400V 3+N ; Figures 10-3, shows the wiring diagram
of the conveyor oven mod. Synthesis 10/65V - 230V 3; Figures 10-4,
shows the wiring diagram of the conveyor oven mod. Synthesis 10/65V
230V 1+N;
25
DECOMISSIONING AND DEMOLITION
Fig. 10-2 Wiring diagram Synthesis 10/65 - 400 Vac. ~ 3+N 50-60H
26
DECOMISSIONING AND DEMOLITION
Fig. 10-3 Wiring diagram Synthesis 10/65 - 230V 3+50/60Hz
27
DECOMISSIONING AND DEMOLITION
Fig. 10-4 Wiring diagram Synthesis 10/65 - 230V 1+N 50/60Hz
28
DECOMISSIONING AND DEMOLITION
10.4 EXPLODED VIEWS AND LIST OF SPARE PARTS
For more complicated work and where there are breakages we ask you to
please contact us. To simplify the breakdown search and any necessary
replacements of damaged parts we give a list, here below of spare parts
and exploded diagrams showing each of the listed parts.
The reference figure are Fig. 10-5, Fig. 10-6, Fig. 10-7.
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DECOMISSIONING AND DEMOLITION
TABLES OF REFERENCE CODES
POS
1
2a
2b
3
4
5a
5b
6
7
8
9
10
11
12
13
14
15
DESCRIPTION
Glass door
Top Heating element
Bottom heating element
Fan cooling
Fan primary
Fan motor 50Hz
Fan motor 60Hz
Conveyor motor
Bush shaft loose
Journal loose
Tube shaft loose
Spacer
Cogwheel
Conveyor
Conveyor bearing
Shaft tow
Conveyor Joint hub
CODE
CRIS0026
RESI0084
RESI0085
VENT0012
VENT0001
MOTO0034
MOTO0043
MOTO0052
BOCC0013
MECC0469
MECC0470
MECC0036
MECC0035
RETE0014
CUSC0022
MECC0502
MECC0114
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DECOMISSIONING AND DEMOLITION
FIG. 10-5 Exploded view
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DECOMISSIONING AND DEMOLITION
FIG. 10-6 Exploded view of conveyor belt
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DECOMISSIONING AND DEMOLITION
SPARE PARTS LIST FOR ELECTRIC COMPONENTS
POS
DESCRIPTION
1
2
3
4
5
6
7
8
9
10
11
Serigraph Panel
Display Card
Motor Control Card
Capacitor
Relay switch
Earth connector
Thermocouple PT 1000
Keyboard
Master card
Toroidal Transformer
Safety Thermostat
CODE
Synthesis
10/65
PANN0130
ELET0155
ELET0213
ELET0100
ELET0002
ELET0053
TERM0049
ELET0153
ELET0212
ELET0156
TERM0005
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DECOMISSIONING AND DEMOLITION
FIG. 10-7 Electrical parts exploded view
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DECOMISSIONING AND DEMOLITION
11. DECOMISSIONING AND DEMOLITION
Before proceeding with the decommissioning disconnect the
electrical supplies to the equipment and any other connections
there may be and then move the modules using suitable means
such as: forklift trucks, hoists, and so on.
The ovens are made up of the following materials: stainless steel,
coated steel, glass, ceramic material, rock wool and electrical
parts.
For the purposes of demolition therefore the materials have to be
separated in observance with the norms in force in the place
where the machine is being dismantled.
In any case do not dispose of into the environment.
Separate collection. This product must not be
disposed of with normal household waste. Local
regulations may provide for separate collection of
this kind of product.
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