Coven 10 EMX USL User manual

SPARE PARTS DIAGRAM FOR
First Choice Group
Blakeney Way, Kingswood Lakeside
Cannock, Staffs, WS11 8LD
TEL: [phone] FAX: [phone]
Email: [email protected]
Web: www.firstchoice-cs.co.uk
Combination Oven
10-EMX-USL

STEAM OVEN WITH BOILER
10 EMX USL
INSTALLATION, USE AND MAINTENANCE MANUAL

1
CONTENTS
Oven installation diagram ........................................................................ pag. 2
1. Place of installation.............................................................................. pag. 3
2. Installation............................................................................................ pag. 3
3. Connection to supply system............................................................... pag. 3
4. Water connection................................................................................. pag. 3
5. Connection to water drain .................................................................. pag. 3
6. Oven start-up....................................................................................... pag. 4
7. Controlling the functions ...................................................................... pag. 4
Wiring diagram – Fig. 1 .......................................................................... pag. 5
Wiring diagram key.................................................................................. pag. 6
TABLE 1 – Technical features................................................................. pag. 7
Instructions for the user – Fig. 2 ............................................................. pag. 8
Operating instructions.............................................................................. pag. 9
Maintenance suggestions........................................................................ pag. 10
Operating suggestions............................................................................. pag. 10
Control Panel........................................................................................... pag. 11
Steam cooking super – Fig. 3 ................................................................. pag. 12
Steam cooking with adjustable temperature 0-99°C – Fig. 3................... pag. 12
Mixed cooking convection + steam – Fig. 3 ............................................ pag. 13
Dry convection cooking – Fig. 3 .............................................................. pag. 13
Quick cooling – Fig. 3 ............................................................................. pag. 14
Food thawing, core temperature probe.................................................... pag. 15
Washing instructions (optional) ............................................................... pag. 15,16
Delayed cooking ..................................................................................... pag. 17

2
OVEN INSTALLATION DIAGRAM: - FIG. 1
LH
CH
458
326
120
69
46852
44
184
B
178
G
245
343
158
G
51
942
760
74
70
80
B
1100
DCA
F
131
F
823
629 Ø42
A
L
D
43
135
201
185
P53 P
KEY
A. Power cable inlet
B. Cooking fumes exhaust pipe
C. Water inlet ¾”G
D. Water release Ø25mm
G. Rapid steam exhaust
H. Water inlet (cleaning –
optional)
L. Steam reduction water inlet
(optional)
P. Pipe for boiler cleaning (only
for MX version)

3
INSTRUCTIONS FOR THE INSTALLER
1. POSITIONING THE OVEN
Position the equipment on a horizontal surface, well-balanced. The distance of the back and
side panels of the oven from the wall must be of at least 50 cm.
2. INSTALLATION
Remove the plastic adhesive film before starting up the equipment. The glue residues must
be carefully removed. Avoid using abrasive substances.
3. ELECTRICAL CONNECTION
This oven is manufactured to operate at the voltage indicated on the relevant label. Remove
the right panel of the oven by removing the fastening screws to access the connection
terminal board The flexible cable for connection to the mains must not have characteristics
lower than the ones with rubber insulation model H07RN – F and the section must be the one
indicated in the TECHNICAL FEATURES.
Connection to the electric line must be made by inserting an automatic switch with adequate
capacity with an opening distance between the contacts of at least 3 mm Furthermore, during
operation, power supply must not be very different from the value of the nominal voltage ±
10%.
The equipment must be connected to a ground outlet. Inside the oven, in the connection
terminal board, there is a terminal with the following symbol . Connect the ground wire to
this.
The equipment must be inserted in an equipotential system, whose effectiveness must be
properly verified according to what is indicated in the regulations in force. Connection must
be made using a screw with this symbol ( EQUIPOTENTIAL) on the rear of the equipment.
The manufacturer cannot be held responsible if this accident-prevention regulation is not
observed.
4. WATER CONNECTION – Fig. 1
Use a ¾” G pipe on the solenoid in the back lower part of the oven to connect the oven to the
water line. We suggest using joints with gaskets and flexible pipes for high pressures. Verify
that at the end of the operations there are no leaks. Use only material (pipes, joints, etc.) that
complies with the regulations in force and that in any case do not leave rust build-up.
IMPORTANT: A scale inhibitor must always be installed upstream of the equipment. The
hardness of water must be lower than 3° French.
If an efficient scale inhibitor is not installed there will be scale build-up on the equipment and
this could affect its proper operation.
5. CONNECTION TO WATER DRAIN
Connect system to water drain pipe Ø25mm. (D fig. 1) on the back part of the oven’s frame.
Verify that the connected drain pipe has no bents that exceed the height of the joint itself.
Use only materials (pipes, joints, etc.) compliant with the regulations in force and that in any
case do not leave rust build-up.

4
6. STARTING -UP THE OVEN (Fig. 4)
1. Press key 1 (main switch). Wait approx. 10 seconds.
2. Press key 11.
3. Press key 7. Set the desired temperature by rotating knob the 5.
4. Press key 6. Set the cooking time by rotating the knob 5.
5. Press key 2 (Start/Stop).
1. 7. CONTROLING THE FUNCTIONS
Switch on oven in accordance with procedure 6.
Control flame ignition and the blowout when the desired temperature is reached.

5
Fig. 2 WIRING DIAGRAM
P
L1
R1 R2
LP
RP L2
45678 2200123
L
11
10986534 712 292827
G
H
FLAT
C D M
N
Q~
M8µƒ
V
U
H
36
37
38
39
40
4130
31
32
33
34
3512
13
14
15
16
17
E
F
1ohm
181920
BIANCO
ROSSO
ROSSO
B
A
4
415 V ~3N
321
MIN MAX K
WWW
Z
Y
26 25 24 23 22 21 J
R
S
R
3215
L1L2L3NN
TF

6
WIRING DIAGRAM KEY
A. Terminals
B. Fuses
C. Safety thermostat
D. Main switch
E. USL board
F. Pt100 probe
G. Expansion module
H. Washing expansion board
K. Boiler 3 Kw (min=minimum level probe – max=maximum level probe – TF=thermofuse
L. Door microswitch
M. Inside light (x2)
N. Humidifier water inlet solenoid.
Q. Motor-fan
R. Armored resistor
S. Resistor contactor
U. Detergent peristaltic pump
V. Washing water inlet solenoid
W. Boiler contactor
J. Expansion module MX
Y. Drain pump
Z. Boiler solenoid

7
TECHNICAL SPECIFICATIONS OVEN 10 EMX - usl
Power KW. : 21,8
Voltage : 400 V 3N ~
Connection cable (H07RN – F) :5x6mm² for power 380V
Water inlet pressure : 2 bar min.
: 6 bar max.
Water connection : ¾” G
Connection to water drain : pipe Ø25mm.
TABLE 1

8
INSTRUCTIONS FOR USER
c
c
c
3
2
1
45
6
7
c
R
OFFON
POWER
Rwash
START
STOP
SUPER
Fig. 3
1. Mains switch
2. Electronic board
3. Rapid steam exhaust control button
4. Rapid steam exhaust
5. Cooking steam exhaust
6. Controls: core temperature probe, Food thawing, Washing (optional)
7. Descaling solution inlet.

9
INSTRUCTIONS FOR USER
1. We recommend verifying that the installation of the equipment was performed properly;
the manufacturer cannot be held responsible for damages due to wrong installation,
incorrect maintenance, or non-compliance with the instructions for use
2. Before starting up the oven, carefully read the instructions for use. The manufacturer
cannot be held responsible for non-compliance with the regulations laid out in this
instructions manual. ATTENTION: the manufacturer cannot be held responsible for any
errors or inaccuracy of this manual due to transcribing or printing errors. Furthermore, the
manufacturer reserves the right to make changes to the equipment deemed necessary or
appropriate, that however do not alter the main features of the equipment.
3. All the maintenance or repair interventions must be carried out exclusively by authorized
and qualified personnel.
4. Switching on the oven (Fig. 4):
Press key 1(main switch). Wait about 10 seconds.
Press one of the buttons 9,10, or 11(+8) to choose the type of cooking program.
Press button 7for one second. Set the desired temperature on the display by rotating the
knob 5. To control the initial set temperature press 7for one second. Attention: the display
always shows the real temperature inside the cooking chamber.
Press button 6for one second. Set the cooking temperature by rotating the knob 5. To
select the permanent time (always operative), press the button 6and rotate the knob 5
until the display shows P. To control the initial set time press the button 6for one second.
Press the key 2(Start/Stop) to operate the oven. A buzzer indicates the end of the set
time, press any key to stop the buzzer. ATTENTION: display always shows the time left
until the end of the cooking cycle.
Inside light: inside lights light up for 60 sec. when the board starts up and whenever the
button 4is pressed. The lights light up only if the oven’s door is closed.
5. Switching off the oven:
When the cooking cycle has finished, press the key 2(Start/Stop). Press the key 1(main
switch).

10
MAINTENANCE SUGGESTIONS
Do not perform any maintenance or cleaning operation without having first disconnected
the oven from the mains.
Periodically clean the oven to avoid hygiene and operation problems. The equipment
must never be washed with direct flushes or pressure! Clean steel parts with water and
detergents, do not use acid or aggressive substances or abrasive detergents. Do not use
steel wool sponges, which could leave traces of rust. Follow this procedure to perfectly
clean the oven: spread a diluted grease removal product on the walls of the cooking
chamber. Start the “Super steam cooking cycle” oven for 30 minutes. ATTENTION: at the
end of the cleaning cycle open the oven very carefully. The steam contains substances
that may be harmful for hands and eyes.
ATTENTION!!
In particular regions, water may leave residues on the walls of the cooking chamber,
such as rust. (The stainless steel is not damaged).
Upon request COVEN can supply specific cleaning products
OPERATING SUGGESTIONS
Use the supplied grids for steam cooking cycles or containers with holes. The oven
capacity is:
N° 10 stainless steel containers 1/1 GN H. 20 mm
N° 8 stainless steel containers 1/1 GN H. 40 mm
N° 6 stainless steel containers 1/1 GN H. 65 mm
The hot air must be allowed to circulate above and under the product to cook. Leave free air
tracks at least 4 cm. thick
PRE-HEAT THE OVEN. It is essential to assure good results.
Select the type of cooking program using the buttons 9/10/11
Press the button 7 three times in a row. The displays will show the letter H and P.
Press the key 2 (Start/Stop)
The temperature values are pre-set:
130°C for Convection (key 11)
100°C for Super Steam (key 10)
60°C for Thermostat Steam (key 9)
A buzzer (3 sec.) will go off to indicate that the pre-heating temperature has been reached.
The oven automatically keeps the re-set temperature. To interrupt the pre-heating operation,
press key 2.

11
Key
1. Main switch
2. Start/Stop key
3. Rapid cooling
4. Internal light ON/OFF button
5. Timer, temperature and humidity
inside the cooking chamber
adjustment knob.
6. Timer setting button
7. Temperature setting button
8. Humidity button
9. Thermostat steam function
10.Super steam function
11.Convection function
12.Humidity viewer in chamber
13.Rapid steam exhaust
14.Core temperature probe
15. Food thawing
16. Washing (optional)
17. RESET for gas valve
18. Time
Attention: in the Core temperature
probe function the display indicates the
temperature detected by the probe.
19. Temperature
Fig. 4
13
19
16
15
18 c
3
5
8
12
11
4
14
1
10
2
6
7
9
R
OFFON
POWER
Rwash
START
STOP
SUPER c
c
c

SUPER STEAM COOKING (Fresh
vegetables, boiler meat, frozen foods and
to reduce cooking times)
FOLLOW FIG. 4
Press the button 1(main switch). Wait
10 seconds. The electronic board runs
a self-test.
Select type of cooking program. Press
the button 10, the humidity viewer 12
is in max. position.
Set cooking time. Press 6 and set
value by rotating the knob 8. To set
the permanent time rotate the knob 5
to the right until the display shows P.
To check the time set at the
beginning, press button 6for 1
second. Press button 2(Start/Stop) to
start the oven.
A buzzer announces the end of the
set time. Press any key to stop the
buzzer. ATTENTION: the display
always shows the time remaining to
the end of the set program.
ATTENTION: it is not necessary to set
the temperature. The oven is
programmed to reach the temperature of
100°C.
STEAM COOKING WITH
TEMPERATURE CONTROL FROM 0°C
TO 99°C (delicate food, fish, frozen or
fresh shellfish, “sous vide” cooking).
FOLLOW FIG. 4
A 3-sec. buzzer indicates that the
temperature inside the chamber is
higher than the max settable
temperature of 99°C. The oven does
not start up. Run the cooling phase.
Press the button 1(main switch). Wait
10 seconds. The electronic board runs
a self-test.
Select type of cooking program. Press
the button 9, the humidity viewer 12 is
in max. position.
Set cooking temperature. Press the
key 7. Set value by rotating the knob
5. To check the time set at the
beginning, press button 7for 1
second. Attention: during operation
the display always shows the real
temperature inside the cooking
chamber.
Set cooking time. Press the key 6. Set
value by rotating the knob 5. To set
the permanent time rotate the knob 5
to the right until the display shows P.
To check the time set at the
beginning, press button 6for 1
second. Press button 2(Start/Stop) to
start the oven.
A buzzer announces the end of the
set time. Press any key to stop the
buzzer. ATTENTION: the display
always shows the cooking time
remaining until the end of the cooking
program.

13
MIXED COOKING CONVECTION +
STEAM (Roasts, vegetables, fruit pies).
FOLLOW FIG. 4
Press the button 1(main switch). Wait
10 seconds. The electronic board runs
a self-test.
Select type of cooking program. Press
the button 11(convection).
Press the button 8and use the knob
5to adjust the quantity of humidity
using the viewer 12.
Set cooking time. Press the button 7.
Set the desired value by using the
knob 5. To check the time set at the
beginning, press button 7for one
second. ATTENTION: the display
always shows the real temperature
inside the cooking chamber.
Set cooking time. Press the button 6.
Set the desired value by using the
knob 5. To set the permanent time
rotate the knob 5to the right until the
display shows P. To check the time
set at the beginning, press button 6for
one second. A buzzer announces the
end of the set time. Press button 2
(Start/Stop) to start the oven.
A buzzer announces the end of the
set time. Press any key to stop the
buzzer. ATTENTION: the display
always shows the time remaining to
the end of the set program.

DRY CONVECTION COOKING (Baked
pasta, pizza, grilled meat and vegetables)
FOLLOW FIG. 4
Press the button 1(main switch). Wait
10 seconds. The electronic board runs
a self-test.
Select type of cooking program. Press
the button 11(convection).
If necessary Press the button 8and
use the knob 5to adjust the viewer
12 all off to make sure the atmosphere
is dry.
Set cooking time. Press the button 7.
Set the desired value by using the
knob 5. To check the time set at the
beginning, press button 7for one
second. ATTENTION: the display
always shows the real temperature
inside the cooking chamber.
Set cooking time. Press the button 6.
Set the desired value by using the
knob 5. To set the permanent time
rotate the knob 5until the display
shows P. To check the time set at the
beginning, press button 6for one
second. A buzzer announces the end
of the set time. Press button 2
(Start/Stop) to start the oven.
A buzzer announces the end of the
set time. Press any key to stop the
buzzer. ATTENTION: the display
always shows the time remaining to
the end of the set program

14
RAPID COOLING (It is used to rapidly
lower the temperature inside the cooking
chamber)
FOLLOW FIG. 4
Press the button 1(main switch). Wait
10 seconds. The electronic board runs
a self-test.
Open the door
Press the button 3 (cooling).
Press the button 2 (start/stop).
The cooling program ends when one
of the following conditions occurs:
a) The oven temperature is lower
than 70°C.
b) The cooling procedure lasted at
least 10 minutes.
At this point the buzzer goes off and
the fan stops.
To end the cooling phase without
waiting until the end, press start/stop
or close door.
DESCALING OF BOILER
Press the button 1(main switch). Wait
10 seconds. The electronic boards
runs a self-test.
Prepare a liter of solution with hot
water and a descaling solution.
Put this solution into the tube G-Fig. 5a
Set the appliance to Super Steam
function for 20 minutes.
Switch off the oven.
Switch it on again as to drain the
water.
Set the appliance to Super Steam
function for 20 minutes.
BOILER – FIG. 5a

CORE TEMPERATURE PROBE (Fig.4)
-Press the key 1(main switch). Wait about 10 seconds. The electronic board runs a
self-test.
-Press key 14 (core temperature probe)
-Rotate the knob 5 to force the desired temperature into the “core” of the product. The
display near no. 18 will show this value (30÷99°C)
-Select the type of cooking program or press key 15 food thawing.
-Set the cooking parameters in chamber (not the time)
-Press the key 2 (Start/Stop)
When the set temperature is reached inside the product, the buzzer goes off and the
cooking cycle stops.
FOOD THAWING (Fig.4)
-Press the key 1(main switch). Wait about 10 seconds. The electronic board runs a
self-test.
-Press the key 15 (food thawing). The oven is pre-set to cook with Convection function
at 130° and with 60% of humidity in the chamber.
-Press the button 6and use the knob 5to set the thawing time.
-Press the button 2(Start/Stop)
WASHING INSTRUCTIONS (OPTIONAL)
1. Insert the detergent feeding tube in the Johnson Diversey tank (Jonmatic400-
cod.7512037). (Fig.10)
Fig.10 Fig.11 Fig.12
2. Remove the punched disk at the bottom of the chamber above the drain
3. Remove any pieces of food on the bottom of the chamber.
4. Remove the closing cap (A) on the top part (C) of the cooking chamber (Fig.11)
5. Insert the rotor (E) and fix it by screwing on the sleeve (D) (Fig.12)
A
B
C C B
D
E

16
Three types of washing procedures are foreseen:
-Rapid: (10 minutes) Oven is not very dirty. To use during the day between one cooking
session and the other.
-Delicate: (40 minutes) Dirty oven. To use at the end of the day.
-Intense: (1h and 10 min) Very dirty oven. To use at the end of the day or in ovens of
the 20 series.
Attention!! Old dirt is difficult to remove. Run washing program every day.
Washing (Fig.3):
The oven must be in stand-by (Stop) and the inside temperature lower than 70°C.
To start the washing program press wash (button 16), the washing LED lights up and the time
display shows 1 (rapid washing). Rotate 5to choose 2 (delicate washing) and 3 (intensive
washing).
Press 2to start the selected washing program. The first phase is always steam at 80°C. If
the temperature is higher than 70°C a buzzer goes off for 3 seconds to show that a cooling
cycle is needed because only when the inside temperature is lower than 70°C the
washing cycle can begin.
Once the washing cycle has started it can’t be stopped.
The switch on the oven door interrupts the washing cycle, and when it is closed the cycle
starts up again from where it was interrupted. Attention to the steam coming out from the
door when it is opened.
The board, after the washing cycle, stops operating. To restore again, switch off power
and then back on.
If the rinsing cycle does not start because power was interrupted, the board, when power
is restored, will indicate the event by showing the flashing message “Err rSc” on the
display. Run a rapid washing program or a maul rinsing cycle before using the oven. To
exit this state just press any key on the keyboard.
Fig.3
c
c
c
SUPER
START
STOP
wash
R
POWER
ON OFF
9
7
6
2
10
1
14
4
11
12 8
5
3
c
18
15
16
19

17
DELAYED COOKING (optional)
The Timer function enables to set the oven start-up time for a delayed cooking in time.
Follow the sequence below:
Select the type of cooking (Convection, Super Steam, Steam with
Thermostat, Core Temperature Probe or Thawing)
Set the cooking temperature (0…270°C) and the cooking time
(0…999, o P)
Keep the START/STOP button pressed for 5 seconds
The following message will appear “r t d” on the temperature
display and “0 0 . 5” on the time display.
Use the rotating switch to adjust the delayed cooking time (00.5 …
99.5) equal to (30min … 99h,30min)
Press START/STOP to confirm the delayed time set and start the
delayed cooking process.
The oven will show the memorized delayed cooking time with a 3-
second beep. After the beep, the timer starts the countdown
The following message “r t d” will remain on the temperature
display, while the time display will show the remaining time before
starting the cooking cycle.
The comma LED will start flashing to show the current countdown.
To stop the operation keep the START\STOP button pressed for
at least 5 seconds.
After starting the delayed cooking program, to stop it just press the
START\STOP button.
If there should be a power shortage during the timer countdown, the board in
the oven will memorize it and start the countdown from where it left off once
power is restored.

18
CONTROL OPERATION OF OVENS USL SERIES
MD VERSION
ELECTRONIC BOARD:
CONNECTORS FUNCTION VOLTAGE IN RELATION TO CONNECTOR 1
1 Neutral 0
2 Phase 230V
3 Empty
4 Empty
5 Empty
6 Door micro input 0V
7 Common outputs 230V
8 Oven light output 230V with door closed for 60 sec.
9 Oven fan output 230V with door closed and time set-point enabled
10 Thermal regulator output 230V with door closed and temperature set-point enabled
11 Humidifier output 230V with door closed continuously or cyclical according to
the type of cooking chosen
Jumper
(next to the flat
jumper)
Enable gas/electric oven
version
EMD: the electronic board with the jumper NOT connected enables the electric
version of the ovens with direct steam
(*)GMD: the electronic board with the jumper connected enables the gas version of
the ovens with direct steam
CONVECTION:
-The resistors or the gas valve (*) of the oven are on (230V) and associated to
the temperature set-point (remote control switch R)
-(MIXT function) the water solenoid is on (230V) in a cyclical mode (on\off)
only if the humidity key is selected:
minimum on=5 sec. off=30sec.
maximum on=5 sec. off=5sec.
SUPER STEAM:
-The resistors or the gas valve (*)of the oven are on (230V) and associated to
the temperature set-point fixed at 100°C (remote control switch R)
the water solenoid is always on (230V).
(*) in the GMD version only after 60 sec. from when the time set-point was
enabled or from the door closed.
THERMOSTAT STEAM:
-The resistors or the gas valve (*)of the oven are on (230V) and associated to
the temperature set-point variable from 0÷100°C (remote control switch R)
-the water solenoid is always on (230V).
(*)in the GMD version only after 60 sec. from when the time set-point was
enabled or from the door closed.