Diamond FRM/4G-L User manual

Mod: FRM/4G-L
Production code: ROTOR WIND 4G-L
09/2018

cod. ROTOR 3GL-4GL-5GL.16 - rev. 0.0 del 26/02/2018
ROTOR WIND
3GL-4GL-5GL
Manual for installation, use and maintenance

INDEX
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INDEX
1. PRESENTATION..................................................................................5
1.1. Use of Symbols..............................................................................5
2. TECHNICAL SPECIFICATIONS ..........................................................7
2.1. Identifying the product....................................................................7
2.2. Conformity to European Directives ................................................7
2.3. Intended use..................................................................................7
2.4. Technical specifications.................................................................8
3. INSTALLATION....................................................................................9
3.1. Checking upon delivery..................................................................9
3.2. Choosing a place for installation..................................................10
3.3. Moving the unit.............................................................................13
3.4. Electrical connection....................................................................14
3.5. Connecting the gas (only for gas oven) .......................................15
3.6. Humidifier feeding........................................................................16
3.7. Emissions from cooking appliances.............................................16
3.8. Exhaust produced by combustion (only for gas oven).................16
3.9. Humidifier drain............................................................................18
3.10. Checking before starting work..................................................18
4. FUNCTION (ELECTROMECHANICAL).............................................19
4.1. Control Panel ...............................................................................19
4.1.1. Thermoregulator setting .......................................................20
4.1.2. Cooking / humidification timer setting ..........................21
4.1.3. Oven light selector switch ....................................................22
4.1.4. Vapor exhauster selector ....................................................22
4.1.5. Vapour exhaust valve control...................................................22
4.1.6. Rack rotation selector .......................................................22
4.1.7. Heater warning light ..........................................................22
4.1.8. ON-OFF selector .........................................................22
4.2. Alarms..........................................................................................23
4.2.1. Temperature probe fault alarm..................................................23
4.2.2. Maximum detectable temperature exceeded alarm..................23
5. USE (ELECTROMECHANICAL)........................................................24
5.1. Preparation for use ......................................................................24
5.2. Startup .........................................................................................24
5.3. Placing the rack ...........................................................................24
5.4. Removing the rack.......................................................................25
5.5. General guidelines for best results ..............................................25
5.6. Turning off the equipment............................................................26

INDEX
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5.7. Cleaning.......................................................................................26
6. CLEANING .........................................................................................27
6.1. Cleaning the exposed parts .........................................................27
6.2. Cleaning the oven’s cooking chamber .........................................27
7. MAINTENANCE..................................................................................29
7.1. Changing the halogen lamp.........................................................29
7.2. Replacement of the transmission belt..........................................30
7.3. Weekly maintenance....................................................................31
7.4. Six-months maintenance .............................................................31
7.4.1. Cleaning the impeller and scroll of steam extractor ..................32
7.4.2. Check rack motion unit..............................................................32
7.4.3. Check the hydraulic system ......................................................33
7.4.4. Clean the door gaskets .............................................................35
7.5. Motor rotation checks...................................................................36
7.6. Check baking timer ......................................................................36
7.7. Check thermostatation.................................................................37
7.8. Check Safety thermostat..............................................................37
7.9. Check door safety........................................................................38
7.10. Rack removal ...........................................................................38
7.11. Air flow regulation 3GL-4GL-5GL.............................................39
7.12. Wiring diagram .........................................................................41
8. DECOMISSIONING AND DEMOLITION............................................42
TECHNICAL ANNEXES
A. Technical Specifications
B. Connections
C. Wiring diagrams
D. Exploded views

1. PRESENTATION
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1.PRESENTATION
This manual refers to the following Rotor Wind cooking unit models:
The manufacturer would like to thank you for the preference expressed
in your purchasing this product. We can confidently assure you that it is a
good choice. Our company has been committed to the manufacture of
quality products for many years. We do not believe in making compromises
and use the best possible materials.
1.1. Use of Symbols
The paragraphs marked with this symbol contain indications
essential to safety. They must all be read both by installers, the end
user and any employees that use the oven. The Manufacturer does not
assume any responsibility for damage or injury incurred as a result of
ignoring the safety criteria outlined in these paragraphs.
This symbol applied to various points on the oven, serves to
warn the user of danger: “CAUTION, HOT SURFACES!”.
Risk of burns: While handling hot racks and trays, use
protective gloves. Also open and close oven door with protective
gloves. The glass door is provided with a well visible sign making this
procedure mandatory.
This symbol, applied to various points on the oven, serves to
warn the user of the presence of a non-insulated “high voltage
hazard” inside the oven’s casing, where there is enough power to
constitute a fire risk or to electrocute a person.
-3E
- 4EL
- 5EL
- ---
- 4EF
- 5EF
- 3GL
- 4GL
- 5GL
- 3GF
- 4GF
- 5GF

1. PRESENTATION
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We recommend:
This manual consists of several chapters. They must be read in their
entirety by both installers and service personnel as well as by the end user,
to make sure that the equipment is used safely and to get the best results
from the product.
It is recommended that this installation, instruction and service
manual be kept in close proximity to the equipment so that it can be easily
and quickly consulted. The manual must accompany the equipment if it is
resold, as it cannot be considered complete and safe without it.
Take note of the code and the manual version number shown on the back
cover. In the event that this copy is lost or destroyed, you can order another
copy using the above details.
The technical annexes contain features related to the specific oven
model and all values which may be necessary for the selection, installation
and use. This chapter should be used as a point of reference to check that
its intended use is in line with the way the machine has been designed to
operate and ensure that information concerning the precise value of a given
measurement or tolerance of the equipment is available whenever
necessary.
This chapter also provides a description of the electrical equipment that
comes with the machine, an exploded view of equipment and a list of spare
parts, to facilitate ordering and replacing any damaged parts.
The Manufacturer reserves the right to update production and
instruction manuals without having to update the previous production and
instruction manuals, if not under exceptional circumstances.

2. TECHNICAL SPECIFICATIONS
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2. TECHNICAL SPECIFICATIONS
2.1. Identifying the product
This manual refers to the following Rotor Wind cooking units, models:
2.2. Conformity to European Directives
The Rotor Wind cooking units, bear the following obligatory marking:
Guaranteeing their conformity to the following European directives
2014/30/CE electromagnetic compatibility directive;
2014/35/CE low current directive;
2006/42/CE machines directive;
(UE) 2016/426 (GAR) Gas Regulation;
1935/2004/CE Regulation for Equipment intended to come into Contact with
Foodstuffs.
2.3. Intended use
The rotative convection oven has been designed to be used in the bakery
and pasta industry and workshops to bake compounds made with flour of
wheat and/or other cereals, water and other additives for human nutrition.
Compounds used for baking should not cause or release
explosive and/or flammable mixtures.
No other use of the oven is allowed unless for its original application. Any
other use must be approved in writing by the manufacturer. The
manufacturer waives any and all liabilities for damages caused by improper
and unskilled use, such as:
• Use of the oven for baking non-food products
• Improper use of the machine by untrained staff
• Unauthorized modifications or interventions
• Use of non original spare parts or not fitting the model
• Failure to respect instructions (also in part).
• Lack of maintenance
-3E
- 4EL
- 5EL
- ---
- 4EF
- 5EF
- 3GL
- 4GL
- 5GL
- 3GF
- 4GF
- 5GF

2. TECHNICAL SPECIFICATIONS
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Normal use operations are opening and closing the doors, loading and
unloading the products on the tray trolley, inserting and extracting the tray
trolley in the cooking chamber and turning on, adjusting, shutting down and
cleaning the equipment.
2.4. Technical specifications
To locate information plate see Annex B.
For technical specifications refer to the following technical annexes at the
end of this manual:
A. Technical Specifications
B. Connections
C. Wiring diagrams
D. Exploded views

3. INSTALLATION
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3. INSTALLATION
ATTENTION! These installation instructions are for the
exclusive use of personnel qualified in the installation and
maintenance of electrical and gas equipment. Installation by
unqualified persons could cause damage to the oven, to people,
animals or property.
In addition, where modifications or adaptations need to be made to the
electrical systems in the building where the machine will be installed,
whoever carries out such modifications must certify that the work has been
undertaken according to current regulations in the country where it is
installed.
The machine as supplied must not be stacked on other ovens
or goods unless a special support and/or shelter has been installed in
order to avoid any deformation.
Temperature in the storage area should range from -5°C and +60°C.
Humidity caused by weather conditions should in no case generate
condensation.
The machine and its parts should never been exposed to the bad weather
conditions.
3.1. Checking upon delivery
Unless otherwise agreed, the products are carefully bubble wrapped in a
robust wooden structure to protect against knocks and humidity during
transport, and are delivered to the carrier in the best condition.
We recommend, however, that you check the packaging on arrival for any
signs of damage. If there is damage, have it noted on the receipt which must
be signed by the driver.
Once the equipment has been unpacked, check that it has not suffered
damage. Also check that all the dissembled parts are present.
The components that cannot be pre/installed are stocked in the cooking
chamber. The table below lists the above mentioned components:
-Vapour extractor
-Flue cover
-Rack inlet chute
-Instruction manual
-Pair of gloves for putting the product into the oven

3. INSTALLATION
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-Suction hood
-Water inlet unit
-For GAS ovens:
oGas ramp;
oBurner instruction manual (burner supplier).
In the event of damage to the equipment and/or missing parts, bear in
mind that the carrier can only accept claims within 15 days of delivery and
that the manufacturer cannot be held responsible for damage incurred to its
products during their delivery. We are however, available to assist you in
presenting your claim.
In the event of damage do not try to use the equipment and
consult with professionally qualified personnel.
3.2. Choosing a place for installation
The appliance’s effective, safe and long lasting operation also depends
on the position in which it is installed. For this reason, it is advisable to
carefully consider where to install the equipment before it is delivered. The
instructions given by the manufacturer for a correct installation do not
include the qualification of the oven installation area and/or nearby areas.
This is the reason why it is recommended to consult a professional
technician in order to comply with the local laws and/or regulations in force.
Installation areas must be provided with openings large enough to allow the
passage of the bulkiest parts of the machine (see the technical specs and
data).
Install the appliance in a dry and easily accessible place both to facilitate its
use and to carry out cleaning and maintenance.
Once defined the oven positioning, the base (floor) must be smooth, flat,
heat resistant and leveled to the surrounding area. It must also be suitable
to support the weight of the machine.
It is important to preserve a free surface area of at least 55cms. all around
the oven to allow burner interventions and installation of the panelling.
Other machines, if any (A).

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Whilst in operation, the cooking equipment produces vapor and cooking
smells that compromise the integrity of a healthy working environment.
For the vapours discharge see paragraph 3.7.
For the exhaust produced by combustion (only for combustion ovens) see
3.8.
A check must be made to ensure that the temperature and relative
humidity never exceed the maximum and minimum values indicted in the
specifications (see Annex A) even when the oven itself or other ovens in the
room are functioning.
Exceeding the temperature or the maximum relative humidity values can
easily and unexpectedly damage electrical equipment creating hazardous
situations.
The manufacturer cannot answer for damage caused by
ignoring these abovementioned norms regarding the equipment’s
proper installation.
3.2.1.Location specifications for the installation of gas ovens
It is the installer’s responsibility to check that the gas system
of the room in which the oven will be installed is working properly and
that the ventilation and aeration conduits of this room function as
required for the total nominal heat input.
A

3. INSTALLATION
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The Manufacturer cannot answer for damage caused by failure to
observe the norms in force for the installation of gas equipment.
During the installation, care must be taken to avoid obstructing the cooling
vents and the air intakes for combustion air built into the oven.
Premises must be permanently ventilated in order to maintain the
appropriate inlet of combustive and ventilation air in compliance with the
safety regulations applied to thermal systems.
To get a clear idea of the specifications required for the housing
location, refer to the norms in force in the country where the installation is
being carried out, in particular those prescribed for this type of oven.

3. INSTALLATION
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3.3. Moving the unit
Handling, loading and unloading from the truck should be carried out with
a fork-lift (Pos.1) or with rope/chain elevator that can bear the machine
weight (Pos.2).
When handling the machine with the fork lift, make sure it is secured to the
fork lift with strong ropes fixed in the appropriate clamps.
In all situations, to avoid unpredictable movement, be aware
of the equipment’s centre of gravity.
Take care that children do not play with the packaging
materials (e.g., plastic sheeting and Styrofoam): suffocation danger!

3. INSTALLATION
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3.4. Electrical connection
Before making any connection, check that the specifications of the
electrical supply to which the equipment must be connected, correspond to
the specifications of the power supply required by the apparatus itself (see
Annex A).
In compliance with the safety norms in force, it is obligatory to connect
the ground/earth cable (yellow-green) to an earthing system with the
same dispersion capacity as the appliance itself. The efficiency of this
system must be correctly verified according to the norms in force.
Client is responsible and take care of installation, oven power, differential
magneto-thermal switch, which needs to be:
• installed at a reasonable distance from the oven;
•visible and easily accessible.
The machine is provided with an electronic equipment and controls in
compliance with the European Directive on Low Voltage and
Electromagnetic Compatibility. The power electronic, the presence of
autotransformers and/or transformers can generate ineffective earthing
current but always within the limits set by the Electromagnetic Compatibility
Directive. The magneto-thermal and/or differential protection of the machine
must be sized and tested on the basis of the TT or TN distribution system
and relevant impedance resistant fault-loop in the installation point as set
out by IEC 60364-6-61. We recommend that you install a device with
minimum intervention threshold of 300 mA for TT distribution systems and
500 mA –1 A for TN distribution systems. The line and cable sizing must
be carried out in compliance with the technical specifications of the machine
and written in the CE plate.
Connections should be made directly on the main disconnector of the
machine.
The electrical connection must be carried out by qualified
personnel.
We remind that the client is fully responsible for the electrical supply up to
the machine terminal board; connection instructions are given in the wiring
diagram. The protection level of the electrical panel should not be altered
by holes drilled by the client who must always install cable glands or fittings
for sheaths.
The manufacturer does not accept responsibility for damage caused
by failure to observe the abovementioned norms.
For the position of the electrical power connections, see Annex B.

3. INSTALLATION
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3.5. Connecting the gas (only for gas oven)
Before making any type of connection, ensure that the type of gas and
pressure of the supply for which the equipment has been calibrated, (see
plate located on the oven, and Appendix A. of this manual), corresponds to
the type and the pressure of the gas that is available.
The dimension of the fuel feeding pipe is carried out as specified in the
instructions manual of the burner and in compliance with the current
regulations. The diameter described in the technical data sheet is purely a
reference value and it should be modified according to external elements
such as:
-installed power
-distance from the gas meter
-gas system pressure
Before carrying our any connection, make sure that the burner is
suitable with the feeding fuel.
Make sure that burner in use complies with the regulations in force in
the Country where it is installed.
Risks for gas leakage should be prevented by installing a gas leak
detector connected to a shut-off valve that, whenever needed, can
stop gas flow.
Burner
The oven has been designed to house burners with the following
specifications:
Type: BLOWN AIR SINGLE STAGE
Nozzle: MAX LEGTH 120 MM
Electric power: 220V SINGLE-STAGE
Burners which do not comply with at least one of the above requirements
are not suitable. For more detailed technical specifications, refer to the
technical data given by the manufacturer. Installation, calibration, testing
and guarantee documentation are taken care by the closest service centre
recommended by the burner manufacturer.
For the location of the gas input connections, see Enclosure B.

3. INSTALLATION
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3.6. Humidifier feeding
The machine should be connected only to the main water supply and
maintain the same pressure. This connection is needed to produce steam
under room pressure by means of the humidifier located in the baking
chamber.
The feeding pipe diameter and the max/min pipeline pressure values are
shown in the technical data sheet of the oven (see annex A).
Should the pipeline pressure be higher, the shutter positioned on the oven
can be used In case pressure is lower, a water pump unit should be installed
for loading water.
It is recommended that you install a water softener on the feeding line
in order to prevent the formation of lime deposits.
For the location of the humidifier input connections, see Enclosure B.
3.7. Emissions from cooking appliances
Vapour expelled from the baking chamber is released in the atmosphere
through the vapour duct which must be installed on the top pressing part of
the exhauster.
The vapours discharge duct must not be connected to the fume
stack, and must have its own exit which can be near but should not
communicate with the combustion fume stack.
We recommend that you build a duct as linear as possible, with very few
elbows and long linear sections. At the bottom of each rising element of the
vapour exhauster, a collecting chamber must be included with a
condensation draining pipe. Special openings must be arranged in order to
facilitate inspections and cleaning.
The use of stainless steel ducts is recommended and preferential.
The Manufacturer cannot answer for damage caused by ignoring
these abovementioned norms as well as the information in this
manual.
To locate exhaust see Annex B
3.8. Exhaust produced by combustion (only for gas oven)
This oven produces waste gasses classified as type “B23” (see
Enclosure A):

3. INSTALLATION
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Type B23: equipment intended for connection to flue/chimney or
exhaust device for the evacuation of combustion products outside the
room where it is installed.
The combustion air is taken from the environment where the
equipment is located.
To install type “B23” equipment, rooms in which it is housed
must be aerated and ventilated. They must specifically respect the
conditions concerning the flow of air necessary for combustion and
aeration of these spaces and for the disposal of combustion residue.
Combustion products are released in the atmosphere through a special
fume stack. The fume stack should be installed onto the oven protruding
section. The stack and fume duct must be made of thermo-resistant
material.
The use of stainless steel ducts is recommended and preferential.
Ideal draught is obtained making sure that the stack top is one meter higher
than the surrounding roof ridges, parapets and any other obstacle or
structure within a distance of 10 meters.
Ensure that pipes are as linear as possible, with very few elbows and long
linear sections.
When the burner is on, the smoke stack must guarantee a slight
depression in the combustion chamber.
At the bottom of the stack, special openings must be arranged in order to
facilitate the sample collection and inspections. A discharge chamber must
always be included for each raising element of the stack for the collection
of solid combustion materials. The smoke duct and the stack must be built
in compliance with the technical specifications set out by the current
regulations.
The area in which the units will be housed must have at least two
permanent apertures leading directly through its walls leading into the open
air:
-one for the intake of combustion air, ventilating the room
-the other for disposing of combustion gasses, aerating the room.
The two apertures must be in such a position so as not to create
a short-circuit in the flow of air: preferably they should be at opposite ends
of the room, they must not be obstructed and must be protected with grilles.
The necessary aeration can be achieved naturally or by way of the
installation of a forced aeration system depending on the norms in force in
the country where the installation is being made for ovens with a type “B23”
exhaust.

3. INSTALLATION
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The Manufacturer cannot answer for damage caused by
ignoring these abovementioned norms as well as the information in
this manual.
To locate exhaust produced by combustion see Annex B.
3.9. Humidifier drain
Water in excess is discharged through a pipe located in the left rear side of
the oven. It is recommended that discharge pipes is slightly pointing
downwards and does not exceed 2-3mts length.
Unpleasant smells can be avoided by including a syphon in the sewage
connection.
Diameter and precise position of the drain pipe are included in the technical
data sheet (Annex B).
3.10. Checking before starting work
After completing installation of the unit a series of checks must be carried
out, listed as follows:
-Check that the various disassembled parts have been assembled.
-Check the power cable.
-Check that the control panel is working.
-Check the integrity of the jointing for gas supply and exhaust tubes.
-Check that the apertures for ventilating the room are adequate.
-Check motor rotation (7.5)
-Check Water Feeding Circuit (7.4.3)
-Check baking timer (7.6)
-Check thermostatation (7.7)
-Check Safety thermostat (7.8)
-Check door safety (7.9)
-Rack removal (7.10)
- Check Air flow regulation (7.11)
IMPORTANT –TURNING ON FOR THE FIRST TIME
The components of a factory new oven need to be subjected to an initial
preheating. The first time the oven is turned on this is an INDISPENSIBLE
procedure to avoid possible damage to the above mentioned parts.
Gradually heat oven up, with passages of 60°C and hold times of 15
minutes, until temperature reaches 240°C and maintain it for 30 minutes.
This operation help eliminate all unpleasant odours and fumes generated
by insulation drying and grease deposits left on the sheets.

4. FUNCTION
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4.FUNCTION (ELECTROMECHANICAL)
4.1. Control Panel
Thermoregulator
Baking timer
Humidification timer
Oven light selector switch
Vapor exhauster selector
Rack rotation selector
Heater warning light
ON-OFF selector

4. FUNCTION
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4.1.1.Thermoregulator setting
A= Displays the temperature value in the baking room, names of
parameters and alarms.
B= Displays the setpoint and parameters values
out1= When the exit is on (running heating unit)
°C= This shows the °C or °F temperature scales displayed
= It starts in case of alarm
=exit function from setpoint and parameters setting
=function setting of setpoint and parameters
= scrolling function: scrolling of menu items and set-points to increase
parameter values
= scrolling function: scrolling of menu items and set-points to decrease
parameter values
Press and release the key.
The A display shows "Set 1" while the "B" display shows the actual setpoint
value.
With the keys and you can modify the setpoint value on the "B"
display.
Pressing the key or after 15 seconds, the new value will be stored
bringing the instrument to the original value.
A
B