Anvil COA 1020 Owner's manual

HEAVY DUTY
ELECTRIC COMBI OVEN
www.anvilworld.com

ALL ANVIL EQUIPMENT COMES WITH A
ONE YEAR WARRANTY ON COMPONENTS
AND DEFECTIVE WORKMANSHIP.
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INSTALLATION, OPERATION AND CARE OF
HEAVY DUTY ELECTRIC COMBI OVEN
MODEL: COA 1020 / COA1040
HEAVY DUTY
ELECTRIC COMBI OVEN
NB:
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Failure to do so will invalidate your warranty.
LIMITED WARRANTY
All equipment which is sold under ANVIL trademark and used for
commercial purposes is warranted against defects in materials and
workmanship. The warranty runs for one year from the date of
original installation and is for the benet of the original purchaser
only. All other Warranties ,expressed or implied , statutory or
otherwise, including without limitations any implied Warranty of
Merchantability or tness for purpose are excluded .The Seller shall
in no event be liable for direct,indirect or consequential damages in
connection with ANVIL commercial products.
The Sellers obligation under this Warranty is limited to the
repair of defects without charge. Defective units must be taken or
shipped,transportation charges prepaid,to ANVIL.
This Warranty is not effective if damage occurs because of
accident,carelessness,improper installation,lack of proper
set-up,supervision when required or if the equipment is installed or
operated in any manner contrary to the installation and
operating instructions. In these cases,repairs will be made at a
reasonable cost. Work performed by unauthorized personnel or
unauthorized service agencies using non Anvil spares voids this
Warranty.
4-INS-COA1020R0

1. Protective Film - Carefully remove the protective lm from
the stainless steel before using oven for the rst time. If any
glue residue should remain, remove it with a suitable solvent
recommended for stainless steel. It is important to remove this
lm before installation and use; otherwise it will stick onto the
stainless steel and become very difcult to remove thereafter.
2. Positioning - Install the oven in the most convenient location
for ease of cleaning, maintenance and general operation. The
unit should be placed a minimum distance of 100mm from
any adjacent wall. If this appliance is to be positioned in close
proximity to walls, partitions, kitchen furniture, decorative
nishes, etc. they must be made of non-combustible materials.
If not, they shall be clad with a suitable non-combustible heat
insulating material and the closest attention should be paid to the
re prevention regulations. It is important to observe the
recommended space at the top of the oven due to the exhaust
air vent duct/chimney being positioned at the top of the unit. Hot
exhaust gas can create a re hazard.
3. The oven requires a three-phase connection. Please consult a
qualied electrician.
4. Earthing - ANVIL Combi Oven require a suitable earth
connection.
GENERAL INSTALLATION AND OPERATION INSTRUCTIONS
THESE INSTRUCTIONS MUST BE FOLLOWED FOR US TO
GUARANTEE OUR FULL SUPPORT OF YOUR CLAIM FOR
PROTECTING AGAINST LOSS FROM CONCEALED DAMAGE.
THE FORM FOR FILING SUCH A CLAIM WILL BE PROVIDED
BY THE CARRIER.
UNPACKING
Unpack the product and check for any damage incurred during
transit. This should be reported to the responsible carrier, railway or
postal authority and a request for a damage report should be made.
1. 18.

• Always preheat the oven before cooking. The indicator light will
go out when the desired temperature has been reached.
• Always use a lower temperature setting than recommended for a
standard oven. The general rule of thumb is to subtract
10°C–30°C from the standard oven recipe.
• You should begin checking the progress of your food product in
about half the time recommended for the same recipe cooked in
a standard oven. Check for suggested time and temperature.
Keep in mind that times many very depending on the amount of
product being cooked. The best result are always when a
systematic record of times and temp is kept for reference.
• T h e C O A 1 0 2 0 o v e n w i l l h o l d u p t o 2 0 G a s t r o n o r m 1 / 1 6 5 m m
deep pans. The height of the product will also determine how
many pans can be loaded. The COA1040 will hold up to 40 pans.
• To minimize the shrinkage of roasted meats, place the meat
directly on the racks and place a steel pan, one half full of water,
in the bottom rack position. The water will keep the oven
chamber more humid and the meat juices will evaporate less.
• The volume of food in a pan will determine it’s cooking time and
less food in each pan will cook more quickly. You should
therefore try to ensure that the same amount of food is in each
pan so that will all cook evenly in the same amount of time.
• When baking light products, such as light cake batter or custard,
you may wish to experiment with turning the oven off for 7-10
after preheating and loading to allow the product time to set and
then turning it on again once the product has set.
This will stop the surface from rippling or being pushed by the
fan.
• When starting off with frozen product, pre-heat the oven up to
40 degrees above the temperature you are going to cook at.
Load the product and reset the temperature for normal time.
• Always thaw meats in a refrigerator and temper the meat 30-45
minutes at room temp before cooking.
GENERAL OPERATING GUIDELINES
17. 2.
Part
No.
Description
1OVEN LAMP HOLDER
2LIGHT BULB 25W/300°C
3SPRING BOTTOM DOOR HINGE PIN
4DOOR PIN FLANGE
5HINGE BRACKET
6ADJUSTABLE FEET
7OVEN BODY PANEL
8SEAL BOTTOM OUTLET
9OUTLET GRATE
10 OVEN BODY FLOOR
11 OUTLET NUT
12 STRAIN RELIEF FOR POWER CORD
13 CABLE GLAND POWER
14 POWER CORD
15 MOUNTING BRACKET FOR SOLONOID
16 SOLONOID VALVE 0.5 L/MIN RESTRICTED
17 MAGNETIC SWITCH
18 ELECTRICAL CHASSIS PLATE
19 BUZZER RECTANGULAR
20 RELAY
21 RELAY BASE
22 FAN MOUNT PLATE
23 HIGH TEMPERATURE FAN 120x120
24 TIMING RELAYS
25 TERMINATION BLOCKS 2.5mm
26 LEFT SIDE PANEL
27 CABLE TRUNKING 40x40
28 CONTACTOR 25A
29 CONTACTOR 12A
30 CIRCUIT BREAKER 380V/80A
31 DIN RAIL
32 FAN MOTOR 230-400V 3 PHASE 1400RPM
33 GASKET FOR HEATING ELEMENT
34 HEATING ELEMENT 220V 26KW
35 FAN IMPELLER
36 WATER INJECTOR PIPE 10mm Ø
37
38 THERMOSTAT MOUNTING PLATE
39 OVEN FAN MOUNTING PLATE
40 OUTLET PIPE
41 BODY CROSS PIECE
42 CHAMBER TOP PANEL
43 TOP PANEL
44 RIGHT SIDE PANEL
45 TOP HINGE BRACKET
46 TOP DOOR PIN Ø14 x 40
47 SPRING BOTTOM DOOR HINGE PIN
48 OVEN LAMP BEZEL 95 x 80
49 OVEN LENS SEAL 92 x 77
50 RIGHT SIDE REMOVABLE COVER
51 OVEN LAMP LENS 73.5 x 58.5
52 FAN COVER PANEL
53 DOOR SEAL 1511 x 724
40 PAN CONTROL PARTS PARTS
EXPLODED DIAGRAM LEGEND
MODEL CODE: COA1040

WATER CONNECTION
This oven has a steam function and is supplied with a water spray
hose and hand-held nozzle. A water connection can therefore be con-
nected directly to the unit using the ¾” ttings supplied.
The water pressure should be between 0.5-2 bar. Any supply pres-
sure above this requires the tment of an inline pressure reducing
valve.
MAX 2 BAR
3/4” THREAD
Underneath the Unit
3. 16.
IT IS ESSENTIAL TO MAKE SURE THAT THE
INCOMING VOLTAGE IS THE SAME AS THE RATED
VOLTAGE OF THE UNIT AS FOUND ON THE SERIAL
PLATE. THE SERIAL PLATE IS LOCATED AT THE REAR
OF THE UNIT ADJACENT TO THE INCOMING CABLE
ENTRY.
32
33
34 35 36
1
2
3 4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
22
23
25
24
20
21
31
30
29
28
27
26
52
51
53
37
38 39
40
41 42 43 44 45 46
47 48 49
50
EXPLODED DIAGRAM - MAIN ASSEMBLY
HEAVY DUTY ELECTRIC COMBI OVEN
MODEL CODE: COA1040

CONTROL PANEL LAYOUT
HEAVY DUTY ELECTRIC COMBI
OVEN COA1020 / COA1040
15. 4.
A - Setting knob
A1- Water jet indicator lamp
B - Safety reset button
B1 - reset indicator lamp
C - Temperature control
C1 - Temp. indicator lamp
D - Timer control
D1 - Timer indicator lamp
E - Start push button
F - Stop push button
E1 - power indicator lamp
A
B
C
D
E
F
A1
B1
C1
D1
E1
UNSCREW & REMOVE
COVER
PUSH BUTTON
TO RESET
SAFETY
CUT OUT
61 Door - Top Pivot Spring
66 Steam Control Switch
67 Safety Thermostate
68 Control Thermostate
69 105 minute Timer
70 Red Push Button
71 Green Push Button
72 Pilot Light
74 Knob
84 Inner Glass Door
86 Outer Glass Door
87 Guide Bar
89 Door Latch Hook
90 Pressure Spring
91 Door Lock Rubber Sleeve
92 Door Handle
93 Door Lock - Spring bolt
part description

5. 14.
OPERATING INSTRUCTIONS
Cooking cycle can be initiated as follows:
1. Set the cooking temperature by turning the temperature control
knob to the desired temperature. When the indicator light turns
off this indicates the desired temp has been reached.
2. Set the cooking timer to the desired time by turning the timer
control knob. A warning buzzer will sound when timer has
expired .Note: If the timer is set at ‘0’ the oven will not
energize
the elements and the warning buzzer will sound.
3. Push green start button ‘E’
4. Steam function is operated automatically by setting knob ‘A’.
Control is via an energy regulator. On maximum setting
continuous steam is generated. Settings will vary according to
the results required. For best results always keep a systematic
record of times and temperatures for reference.
5. When the door is opened the fans and elements will turn off
automatically to restart push the green start button ‘E’.
STEAMING TIPS
• If the food is likely to release juices, the juices can be used to
make a sauce
• Unless browned rst, food that is steamed will be avourful
and succulent, but pale in colour. Simply serve with sauce
garnish to add colour.
• Cooking time can be shortened if the food is cut into small
pieces. For even cooking make sure the pieces are about the
same size.
• When steaming meat, the steam will cause fat to melt and
thereby reducing the fat content.
• Steamed whole sh retains its shape better than sh cooked in
liquid.
• Do not sprinkle salt over vegetables, as it draws moisture out
during cooking and may discolour them.
TIP : COOKING AT A HIGHER TEMPERATURE
WILL NOT REDUCE YOUR COOKING TIME !
IT WILL PRODUCE UNSATISFACTORY
BAKING AND ROASTING RESULTS.
Part No. Description
1 Door Frame
2Door Pivot - bottom
4 Magnet
9 Bottom adhesive tape
10 Glass Door Axel
11 Swivel Wheel
13 Fixed Wheel
14 Lamp Socket
15 25W OSRAM Bulb
16 Door - Bottom Pivot Spring
19 Adjustable Foot
29 Solenoid Valve
30 Magnetic Switch
32 Buzzer
33 Relay
34 Base relay
36 Fans
39 Terminal 2.5
41 Motor Shaft sealing Washer
42 AC Contactor 220V-3210
43 AC Contactor 220V-1210
44 Air Switch 380V/80A
46 Motor 230V-400V
47 Motor Bracket
EXPLODED DIAGRAM LEGEND
HEAVY DUTY ELECTRIC COMBI OVEN
MODEL CODE: COA1020

13. 6.
PRODUCT F° C° COOK TIME
BEEF HAMBURGER PATTIES 125 grams (3.3 OZ) 400 205 8-10 MIN.
MEAT LOAF 325 165 40-45 MIN.
ROLLED BEEF ROAST 5 - 7 Kg’s (12-15
LBS)
275 135 2-1/2 HRS.
STANDING RIB ROAST 9 Kg (20 LBS. RARE) 235 115 2-3/4 HRS
POT PIES 400 205 30-35 MIN
STUFFED PEPPERS 350 175 15-20 MIN
LASAGNA 260 125 90 MIN
HOT DOGS 325 165 10-15 MIN
PORK BAKED, STUFFED PORK CHOPS 375 190 25-30 MIN.
BACON 400 205 5-7 MIN.
VEAL BONED VEAL ROAST 7 Kg (15 LBS) 300 150 3 HRS 10
MIN.
LAMB LAMB CHOPS 400 205 7-8 MIN.
POULTY CHICKEN BREASTS & THIGHS 300 175 40 MIN.
CHICKEN BACKS & WINGS 350 175 35 MIN.
CHICKEN QUARTERED 350 175 30 MIN.
TURKEY ROLL 8Kg (18 LB.) 310 155 3-3/4 HRS
POT PIES 400 205 30-35 MIN.
FISH FISH STICKS 335 170 16-18 MIN.
COD, HALIBUT 350 175 20 MIN.
SEAFOOD PRAWNS BAKED STUFFED 400 205 6-7 MIN.
LOBSTER, BAKED STUFFED 400 205 10 MIN.
LOBSTER TAILS (FROZEN) 425 220 9 MIN.
CHEESE MACARONI & CHEESE CASSEROLE 350 175 30 MIN.
POTATOES POTATOES, BAKED (120 COUNT) 400 205 50 MIN.
POTATOES, SLICED OR DICED 325 165 10 MIN.
PIES FRESH APPLE PIE 750 grams 20 off (20-
36 OZ each.)
350 175 25-30 MIN.
APPLE TURNOVERS 350 175 15 MIN.
BREADS BREAD 2.2 Kg (1 LB. LOAVES) 325 165 30 MIN.
HAMBURGER ROLLS 275 125 15 MIN.
YEAST ROLLS 300 140 25 MIN.
BISCUITS 400 205 6 MIN.
ROLLS, BROWN & SERVE 350 175 15 MIN.
CAKES CHOCOLATE CAKE 325 165 20 MIN.
DANISH PASTRY 325 165 12 MIN.
CINNAMON BUNS 325 165 20 MIN.
COOKIES SUGAR COOKIES 275 125 15 MIN.
CHOCOLATE CHIP COOKIES 325 165 10 MIN.
SUGGESTED COOK TIMES AND TEMPERATURES
PLEASE NOTE THESE FIGURES ARE FOR GUIDELINE PURPOSES ONLY
EXPLODED DIAGRAM - MAIN ASSEMBLY
HEAVY DUTY ELECTRIC COMBI OVEN
MODEL CODE: COA1020
56
23
54
24 19
58
20
35
53
40
59
31
64
28
62
60
36
63 65
26
45
27
51
50
37
38
1514
41
1721
46
67
49
18
48
61
16
72
77
42 43
44
32
69
66 76
29
68
79
30
33
34
47
70 71
75
39
5755
78
74
73
25
52
22

7. 12.
POSITIONING DIAGRAM
MODEL: HEAVY DUTY ELECTRIC COMBI OVEN
MODEL CODE: COA1020 / (COA1040)
820
1880
910
(1170)
(1000)
(1870)
EXPLODED DIAGRAM - TROLLEY; DOOR & INTERNAL PANELS
HEAVY DUTY ELECTRIC COMBI OVEN
MODEL CODE: COA1020
80
2
88
1
87
85
86
10 4
84
8
91
90
89
92 93
9 7 56 3
82
1213
83
11
81

BEFORE USING THE APPLIANCE FOR THE FIRST TIME
CLEAN THE METAL PARTS WITH HOT WATER AND SOAP
AND THOROUGHLY RINSE THEM. HEAT THE OVEN US-
ING THE BAKE CONTROL TO APPROXIMATELY 300°C
FOR 30 MINUTES TO ELIMINATE ANY THERMAL INSU-
LATION ODOURS.
WARNING
Electric Shock Hazard.
Keep water and other liquids from entering the inside
of the equipment. Liquid inside the equipment could
cause an electrical shock
Avoid spraying water or cleaning products into the control panel. Liquid could
contact electrical components and cause a short circuit or an electrical shock.
Do not use equipment if power cord is damaged or has been modied
Exterior
1. Coat soiled surfaces with Greasemaster / Encompass.
2. On heavily soiled areas or where grease has been baked on, agitate
the soil with a stiff brush.
3. Rinse exterior with clean water. Wipe dry.
4. Clean only with cloths, avoid spraying the exterior of the unit as this
could cause electrical damage or injury.
CLEAN THE STEEL PARTS WITH WATER AND SOAP.
AVOID THE USE OF DETERGENTS CONTAINING
ABRASIVE SUBSTANCES. ALWAYS RINSE WELL AND
DRY CAREFULLY AFTER CLEANING. DO NOT USE
PRODUCTS CONTAINING AGGRESSIVE CHEMICALS,
ACIDS OR CHLORINE AS THIS WILL INVALIDATE THE
WARRANTY
ALWAYS ENSURE THAT THE UNIT IS DISCONNECTED
FROM THE MAIN SUPPLY BEFORE CLEANING
11. 8.
CLEANING
• Prevent food from blocking the ow of drain water from the oven.
• Clean the oven daily after use.
• The interior and exterior of the oven are manufactured from
stainless steel and can be cleaned easily with any cleaner
recommended for stainless steel.
• The trolley and the fan cover panel are removable. Clean fan
grease lter with degreasing agent.
• The unit is tted with Low “E” glass which reects heat inward
making heat retention more efcient. Scouring with abrasive
cleaners will damage coating and invalidate warranty.
WARNING
Burn Hazard.
Do not touch hot food,liquid or heating surfaces
while equipment is heating or operating
Hot surfaces and food can burn skin. Allow the hot surfaces to cool
before handling
Interior
1. Remove Trolley for cleaning. Clean Trolley and shelving separately.
2. Preheat oven to (66 C) – turn off heat.
3. While oven surface is still warm, spray the interior with
Greasemaster / Encompass from Hychem and let it soak completely.
4. Let solution stand on soil for 2 to 3 minutes to permit chemical
cleaning action to take place.
5. Turn the oven onto a Steam heat cycle for around 5 minutes at
70 C. Most of the soil should be removed.
6. Baked on grease or carbonized food may have to be loosened with
a stiff brush. DO NOT USE ANY ABRASIVE PRODUCTS SUCH AS
STEEL WOOL TO SCOUR THE UNIT.
7. Rinse with clean water and allow to air dry.
CLEANING INSTRUCTION

9. 10.
1. When these ovens are to be positioned in close proximity
to a wall, partitions, kitchen furniture, decorative nishes, etc.
it is recommended that they be made of non-combustible mate-
rial. If not, they shall be clad with a suitable non-combustible
heat insulating material, and the closest attention be paid to re
prevention regulations.
2. Ensure that the equipment and the power supply cord does not
come into contact with hot surfaces.
3. Supervision is necessary when the appliance is used in close
proximity to children.
4. Use only earthed outlets matching the serial plate voltage.
5. Have equipment installed by a qualied personnel in accordance
with local codes and ordinances.
6. Use equipment in a at level position.
7. Do not stand on left side of the door when opening as the steam
and heat will escape and may cause burns.
8. The equipment may be hot, even though the pilot light is not on.
9. Do not operate if equipment has been damaged or is malfunc-
tioning in any way.
10. This oven is designed to run only on alternating current (A.C.)
DO NOT CONNECT TO DIRECT CURRENT (D.C)
SAFETY
READ ALL INSTRUCTIONS BEFORE USE. FAILURE TO
FOLLOW THESE PRECAUTIONS COULD RESULT IN INJURY TO
YOURSELF AND OTHERS
ELECTRICAL CONNECTION INFORMATION
MODEL DESCRIPTION VOLTS
(V /Hz)
POWER
(W)
COA1020 HEAVY DUTY ELECTRIC
20 PAN COMBI OVEN
380V/50Hz
3Phase with
NEUTRAL & EARTH
37 000
COA1040 HEAVY DUTY ELECTRIC
40 PAN COMBI OVEN
380V/50Hz
3Phase with
NEUTRAL & EARTH
53 000
C4
C3
ER
MR2
MR1
WIRING DIAGRAM LEGEND 20 /40 PAN OVEN
EH2(6X3kW)EH1(6X3kW)
36kW/N3-380V/50Hz
PE
N
L3
L2
L1
R1
B4
4
S1
P2
S2
2
P1
M.S
PB2
PB1
B3
C2
C4
C4
C3C2C1
EH1/12
P5
SOL
L
P.1
R1
M4M3
M2
M1
LEGEND
DESCRIPTION
M1 &M2
FAN MOTOR
R1
CONTROL RELAY
C1.C3
ELEMENT CONTACTOR
C2.C4
MOTOR CONTACTOR
M.S
80 AMP MAIN SWITCH
B4
DOOR SWITCH
L
OVEN LIGHT
M3 & M4
COOLING FANS
PT1
105 MINUTE TIMER
B1
CONTROL THERMOSTAT
B3
SAFETY THERMOSTAT
ER
ENERGY REGULATOR
HA
BUZZER 230V
SOL
SOLENOID
P1-P5
PILOT LIGHTS
MR1-MR2
MOTOR OVERLOADS
PB1
RED PUSH BUTTON-STOP
PB2
GREEN PUSH BUTTON-START
R2
TIMER RELAY
EH1-EH2
3kW ELEMENT
P3
PT1
21
PT2
HA
R2
P2
B1
MR2
MR1
C2C1
P4