4
Checks before purchasing
• it is possible to maintain a minimum distance between the oven
and the walls, other equipment, objects and combustible
materials Fig. 3 In the event of proximity to hot or cold
appliances, keep a distance of 500 mm
[19.97 in.]
.
It is absolutely necessary to comply with the minimum
stated safety distances. The distances must be
increased in case of objects in heat-sensitive materials.
• there is an evacuation ue for the exclusive use of the
equipment, which complies with current regulations
and which has a diameter that allows the passage of an
evacuation tube of 150 mm [Ø5.91in].
The oven is equipped with a smoke outlet located at
the top for the evacuation of the vapours from the
cooking chamber (you can find its exact position in the
“Technical data” section starting on page 6). This steam,
together with the one from the door during the work phases,
must be conveyed outside in one of the following ways:
Fig. 3
A
through a hood supplied by the user, of suitable
capacity, placed at minimum 300 mm [11.81in] from the
oven;
Bthrough an adequate extraction system supplied by
the user connected to the oven flue: in this case a
draught switch must be installed between the extractor and
the oven chimney (the extractor, switch and relative connection
tube are not supplied by the Manufacturer). In this type of
installation, the fumes resulting from the opening of the door
will not be extracted.
Cthrough a tube Ø80mm [Ø3.1in] (
(not supplied)
connected to the oven flue. In this type of installation, the
fumes resulting from the opening of the door will not be
extracted;
D
through a hood supplied by the Manufacturer that
ensures perfect compatibility with the oven. For correct
assembly and fixing to the oven, see the sheet attached to it; the
evacuation flue must be for the exclusive use of the appliance,
comply with current regulations and have a diameter that
allows the passage of a
Ø
150mm
[Ø5.91in]
evacuation pipe
which corresponds to the diameter of the tube to be mounted
on the hood (not supplied).
E
through an adequate suction system supplied by the
user connected to the fume flue of the Manufacturer's
hood: in this case, it is mandatory to place a fume damper
between the extractor and the oven hood
(the extractor, the
connection pipe between the two and the damper are not
supplied by the Manufacturer)
.
C
Survey the installation room to make sure it is adequate.
√Make sure that Fig. 2
• the oor of the installation room is reproof, perfectly
level and capable of withstanding the weight of the
appliance.
Model single double Model single double
TZ420
45kg / 99lb 75kg / 165lb
TZ430
75kg / 165lb
126kg / 277lb
TZ425
60kg / 132lb 101kg / 222lb
TZ435
95kg / 209lb
158kg / 348lb
TZ230
60kg / 132lb
101kg / 222lb
• The oven must be placed on a base, built by the Manufacturer
or by yourself that:
• is flame and heat resistant;
• is perfectly stable and level;
• withstands the weight of the appliance.
• the installation room:
• is dedicated and suitable to cooking food;
• has adequate air ventilation;
• contains no flammable or explosive elements;
• complies with the current regulations on health and
safety and systems in the workplace;
• is protected from the weather;
• has a maximum temperature of between +5° (41°F) and
+35°C (95°F);
• has a maximum humidity of 70%.
• the appliance passes through the doorways easily.
When choosing the positioning room, take into
account that the appliance must be easy to move
for any extraordinary maintenance: be careful that
any brickwork after installation (e.g.: wall construction,
replacement of a door with a narrower one, renovations,
etc.) do not hamper movements.
• there are NO other sources of heat (i.e. grills, fryers, etc.),
highly flammable substances or fuels (i.e. gasoline, petrol,
bottles of alcohol, etc...) in the vicinity of the appliance.
• there is adequate ventilation according to the regulations
in force in the Country of installation. In the absence of this,
an air intake ø140 mm
[5.51 in is mandatory]
communicat-
ing with the outside or with a ventilated room (e.g. store, at-
tic, garage, understairs).
D
Inform the owner about the necessary electrical
arrangements (activities to be carried out by a qualied
electrician)
√For a correct connection Fig. 2:
• Provide a socket connecting to the electrical network near
the oven. If the oven has a double chamber, there must be
one connecting socket.
The “Technical data” section from page
6
contains all
the electrical data as well as the positions of the supply
cable and equipotential terminal.
• use a connection cable A
and a plug
B: appliances
are supplied without either power cable or plug: they must
both be fitted by qualified personnel. The cable must be
only of the type stated and the plug fitted to it must be
suitable for the consumption and connection of the oven to
the electrical mains.
• check that the systems in the room comply with the
legal provisions in force in the country of use and meet
the specifications on the serial number plate. For a correct
electrical connection, the appliance must:
• be included in an equipotential system in compliance
with the legislation in force. This connection must be
made between the various devices with the terminal
marked with the equipotential symbol . The cable
must have a maximum cross-section of 10 mm2 (in
compliance with IEC EN 60335-2-42:2003-09) and must
be yellow-green;
• must be grounded to the mains (green-yellow
wire);
• must be connected to a thermal dierential switch in
compliance with the regulations in force (0.03A A type);
• must be connected to an omnipolar circuit breaker
allowing complete disconnection in overvoltage III
category conditions.
