eka EKF 711G UD User manual

ORIGINAL OPERATING AND INSTRUCTION MANUAL
MODD. EKF 711G UD –EKF 664G UD –EKF 616G UD
rev. 2
CATEGORY II2H3+
GB
0705
TECNOEKA S.r.l.
Via Marco Polo, n.11 - 35010 Borgoricco (Padova) Italy
Tel. [phone] Fax [phone]
www.tecnoeka.com E-mail: [e-mail]

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page. 2 __________________________________________________________________________________________
UE DECLARATION OF CONFORMITY
Annexed document II A, of directive 2006/42/CE
Manufacturer name
TECNOEKA Srl
Manufacturer address
Via Marco Polo, 11 - 35010 Borgoricco (PD)
Name of person responsible
for technical file
Minotto Lorenzo
Address of person
responsible for technical file
Via Marco Polo, 11 - 35010 Borgoricco (PD)
Type of product
Gas oven
Purpose of product
Cooking food
Model
EKF 711G UD –EKF 664G UD - EKF 616G UD
TECNOEKA Srl hereby declares that the above-mentioned products meet all the relevant
requirements of the following directives:
Machinery directive 2006/42/CE;
Electromagnetic compatibility directive 2014/30/UE.
TECNOEKA Srl hereby declares that the above-mentioned products meet the requirements of the
following harmonized standards:
EN 60335-1; EN 60335-2-102
EN 55014-1; EN 55014-2; EN 61000-3-2; EN 61000-3-3; EN 62233
TECNOEKA Srl hereby declares that the above-mentioned products also meet the requirements of
the following directives:
Gas Appliances directive 2009/142/CE
General product safety directive 2001/95/CE;
Restriction of hazardous substances in electrical and electronic equipment (RoHS) directive
2011/65/UE;
Waste electrical and electronic equipment directive 2012/19/UE.
TECNOEKA Srl hereby declares that the above-mentioned products meet the requirements of
(CE) Regulation 1907/2006
Borgoricco, 11/08/2016.
_________________________________
Signature of a Representative of the Board of Directors
(Lora Cristina)
X:\Sgq\PRODOTTI\1 -FORNI\FORNO GAS\LEka\MANUALI D'USO - Forno gas - LEka\Lingua Inglese\Linea
EKF\Instruction manual EKF 711G UD - EKF 664G UD - EKF 616G UD - GB - rev. 2.doc

Convection gas oven _ rev. 2__________________________ MODD. EKF 711G UD –EKF 664G UD –EKF 616G UD
_________________________________________________________________________________________ page. 3
Index
1
Descriptions and general warnings
1.1
General warnings
1.2
Data-plate and warning-plate
1.3
Technical specifications
2
General instruction (for installation technician)
2.1
Storage
2.2
Transporting the oven
2.3
Unpacking the oven
2.4
Removing the protective film
2.5
Disposing of the packaging
2.6
Positioning
2.7
Gas connection
2.8
Electrical connection
2.9
Connection to water mains
2.10
Water outlet
2.11
Thermal breaker safety devices
3
Start-up (for installation technician)
3.1
Check of nominal thermal capacity
3.2
Check of connection pressure
3.3
Adaptation to other gas
3.4
Injector replacement and adjustment of primary air
4
User instructions
4.1
General information
4.1.1
Residual risks
4.2
How to use the control panel
4.2.1
Control panel
4.3
First ignition
4.4
Door device
4.5
Cooking techniques
4.5.1
Steam cooking (moist heat)
4.5.2
Convection cooking (dry heat)
4.5.3
Convection + humidity cooking (dry heat + moist heat)
5
Cleaning
5.1
General information
5.2
Cleaning the cooking chamber
5.3
Cleaning the door seal
5.4
Cleaning the door
5.5
Cleaning the external casing
5.6
Periods without use

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6
Maintenance
6.1
General information
6.2
Changing the lighting lamp in the cooking chamber
6.3
Changing the door seal
6.4
Cleaning the fans
6.5
Resetting the thermal breaker safety device
6.6
Possible faults
6.7
Wiring layout
7
TECHNICAL ASSISTANCE AND ORIGINAL SPARE PARTS
7.1
Spare parts list
8
Informations to the consumers
9
The Warranty
10
Availability and supply of spare parts

Convection gas oven _ rev. 2__________________________ MODD. EKF 711G UD –EKF 664G UD –EKF 616G UD
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Note 1:
The information provided in this manual are valid only for the oven’s models listed in the cover
and for the country whose initials are therein indicated with the category of membership.
For European countries whose initials are present in the data plate on the left side panel (see
Fig. 1), the operating instructions will be provided in the official language with functional
adaptations to the country (as the additional injector for gas available and its conditions of
supply).
Note 2:
These instructions apply only if the EU country code is given on the nameplate of the oven. If
the code does not appear, you should refer to the technical instructions which will provide
necessary instructions regarding the adaptation of the unit to the conditions of use of other
non-EU countries.
Note 3:
This appliance can be used by children aged from 8 years and above and persons with reduced
physical, sensory or mental capabilities or lack of experience and knowledge if they have been
given supervision or instruction concerning use of the appliance in a safe way and understand
the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance
shall not be made by children without supervision. “
Note 4:
The power cable used must not have lower characteristics than: rubber insulated type H07RN-F
with diameter of 3 x 1,5 mm2. If connection to the electrical mains is permanent, a multi-core
protective switch of adequate capacity must be installed, with contact opening distance of the
overvoltage category III (4000 V).
Note 5:
If the supply cable is damaged then it must be replaced by the manufacturer or by your
technical support or by a qualified person to avoid any risk.
Note 6:
The water pressure must be in the range of 100 to 200 kPa (1,0 –2,0 bar).
The appliance is equipped with flexible hose (1.5 metres) with threaded female fittings ¾” and
relevant gaskets. Old gaskets must not be reused.

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1. Description and general warnings
The model convector oven bears (EKF616GUD - EKF664GUD - EKF711GUD) an official CE mark,
issued by a Notified Body, entrusted with and responsible for evaluating the observance of the
essential requirements specified by Gas Directive 2009/142/EC. The oven and the quality of the
production system are subjected to regular surveillance by means of inspection checks in order
to ascertain their conformity to the type certificate specified by the above mentioned Directive.
This appliance may be marketed in all the European countries whose abbreviated reference is
present on the technical data-plate. The appliance must be installed to conform with the local
laws on the installation of electrical-gas appliance for collective use, and shall include the
accessories and functional adaptations required in the destination countries, which are
described in the original language in the use and maintenance handbook.
The oven has an atmospheric burner and a heat exchanger for heating the cooking
compartment. Heat is diffused by an internal two-way fan. The parameters relative to cooking
(times, temperatures and climate) you set electronically and appear on the digital display.
It is possible to get steam inside the oven chamber. If the burner doesn’t switch on, a red block
light: it is possible to restart safely the ingnition of burner through the reset button. If the oven
chamber overheats, a safety thermostat blocks the gas delivery and the power to the oven is cut
off; it will be possible to switch it on again only manually. The device is located on the rear of
the unit.
1.1 General warnings
-If, on receipt of the goods, the packaging is damaged, write the following on the delivery note: “I
REVERSE THE RIGHT TO CONTROL THE GOODS”, specify the damage and get the driver to sign in
acceptance; send a claim in writing to the seller within 4 calendar days from the date of receipt. No
claim shall be accepted after such period.
-Read this handbook carefully: it supplies information on safe use, installation and maintenance. The
purpose of this manual is to provide information to operators on the essential prescriptions and
criteria to ensure their own safety and prolong the oven’s operating life. This manual must be read
by all personnel authorised to work on the machine before it is started up. It must be stored
together with the machine for all future consultation. If the manual becomes worn or is mislaid, ask
for another copy directly from the manufacturer. These instructions are valid only for countries
whose abbreviated reference appears on the cover of this manual and on the data-plate. In
European countries where marketing is possible, manuals in the official language shall be provided
with specific references to gas, pressures, categories and conditions for the connection. In European
countries where marketing is possible, manuals in the official language shall be provided with
specific references to gas, pressures, categories and conditions for the connection.
-Maintenance, adaptation to another type of gas, installation, and the functional check must be
performed only by qualified personnel authorised by the manufacturer. Install the appliance in a
suitable ventilated room and put it into operation while observing the laws in force. Insist on original
spare parts and, after replacing and/or adjusting a part, such as primary air, make sure that it is
sealed with paint to prevent any tampering. We advise you to take out a maintenance contract.
-This appliance is designed for cooking or heating foods. Do not use it for other purposes; all other
uses are considered improper. The appliance is intended for collective and professional use and must
be utilised by personnel trained to use it.
-Before every oven cleaning or maintenance job, switch off electrical power, and shut off gas and
water supplies.
-This appliance can be used by children aged from 8 years and above and persons with reduced
physical, sensory or mental capabilities or lack of experience and knowledge if they have been given
supervision or instruction concerning use of the appliance in a safe way and understand the hazards
involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be
made by children without supervision.
N.B.: Improper or incorrect use and failure to observe the installation instructions shall release the
manufacturer from all responsibility.

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1.2 Data-plate and warning-plate
The technical data-plate (Fig.1) and the plate with the installation warnings (Fig. 2) are
permanently and visibly fitted on the rear panel of the oven. An additional plate –to be
removed with all packing material –is situated inside the packing.
eka
Tecnoeka Srl
Via Marco Polo, 11
35010 Borgoricco
Padova (Italy )
2015
0705
N° 705CQ297
IT ; G20 ; 2H ; 20 mbar
Mod.
Serial Number
Qn
Type
: XX
: 13.50 kW
: A1 B11 B21
: EKF 711G UD G20
G25
G25.1
G2.350
G30
G31
= 1.429 m3/h
= 1.661 m3/h
= 1.658 m3/h
= 1.985 m3/h
= 1.065 kg/h
= 1.049 kg/h
220-230 V AC 50 Hz 500 W IPX3 100 ÷200 kPa(1.0 ÷2.0 bar)
IT-ES-GB-PT-IE-GR-CH-SK-TR-CZ II2H3+ G20; G30/G31 20; 28-30/37 mbar
DE II2ELL3B/P G20; G25; G30,G31 20; 20; 50 mbar
LU I2E G20 20 mbar
AT-CH II2H3B/P G20; G30,G31 20; 50 mbar
BE-FR II2E+3+ G20/G25; G30/G31 20/25; 28-30/37 mbar
NL II2L3B/P G25; G30,G31 25; 28-30 mbar
IS-CY-MT I3B/P G30,G31 28-30 mbar
HU 25; 25; 28-30 mbar
PL II2ELs3B/P G20; G2.350; G30,G31 20; 13; 37 mbar
AL-BA-BG-DK-EE-FI-HR-LT-LV- II2H3B/P G20; G30,G31 20; 28-30 mbar
II2HS3B/P G20; G25.1; G30,G31
LU I3+ G30/G31 28-30/37 mbar
MK-NO-RO-SE-SI-UA
Fig 1
DE
“Dieses Gerat muß nach geltenden Vorschriften angeschlossen und darf nur in einem gut belufteten Raum betrieben
werden. Bitte beachten Sie vor Inbetriebnahme des Gerates die Gebrauchs- und Wartungsanleitung.“
FR
“L’appareil doit être raccordé conformément aux normes en vigueur et il ne doit être installé que dans locaux bien aérés.
Faire attention aux instructions relatives á l’utilisation et l’entretien de l’appareil avant de le mettre en marche.“
ES
“El apparato debe ser conectado conforme a las normas vigentes y se tiene que instalar solo en locales bien aireados.
Prestese especial atencion a las instrucciones para el luso y mantenimiento del apparato antes de ponerlo en marcha.”
GB
“The appliance must be connected according to the standards in force and must be installed only in well aired premises.
It is recommended to follow the use and servicing instructions of the appliance before operating it.”
PT
O aparelho deve ser ligado em conformidade com as normas vigentes e deve ser instalado somente em locais bem
ventilados. Deve-se prestar particular atenção às instruções para o uso e a manutenção do aparelho antes de pô-lo em
funcionamento.
IT
"L'apparecchio deve essere allacciato conformemente alle norme in vigore e deve essere installato solo in locali ben
aerati.
Si presti particolare attenzione alle istruzioni per l'uso e la manutenzione dell'apparecchio prima di metterlo in funzione."
Fig. 2
GB ; G20 ; 20mbar

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1.3 Technical specifications
External overall dimension L x D x H
935 x 980 x 1070 mm
Weight
118 Kg
Nominal thermal capacity
13,50 kW
Tray maximal load GN1/1-600x400mm
4 - 2 kg
Total load GN 1/1-600x400mm
28 - 12 kg
ISO 7-1 gas union
1/2 “
Water union
3/4 “
Fume exhaustion vertical tube
Ø 150 mm; height min. 1000 mm
Appliance category
II2H3+
Factory adjustment
Methane gas G20 , 20 mbar
Type of construction
A1 / B11
Electrical power
220-230 V ~
Electrical capacity
0,5 kW
Class
I
Power cable type
H07RN-F 3 x 1,5 mm2
Connecting electric cable
Type Y
Gas connection pressure
Liquid butane/propane gas G30/G31 : 30/37 mbar
Methane gas G20: 20 mbar
Water connection pressure
Max. 200 kPa (2,0 bar)
Gas consumption calculated at low heat value of Hiat
15° and 1013 mbar
G30 : 1,065 kg / h
G20 : 1,429 m3/ h
Parameters to the chimney B11 (Ø 150 mm, L=1 m)
(G20 20 mbar)
fume load
31.45 g/s
fume temperature
163.5 °C
fume pressure
-2.8 Pa
Parameters to the chimney B11 (Ø 150 mm, L=1 m)
(G30 28-30 mbar)
fume load
29.83 g/s
fume temperature
169.2 °C
fume pressure
-2.9 Pa
Main injector diameter
G30/G31 : 190 1/100 mm
G20 : 280 1/100 mm
Primary air bush adjustment
G30/G 31 : 16 mm
G20 : 10 mm
Table 1
The noise level of the appliance in operation is less than 70 dB (A).
2. General instruction (for installation technician)
The installation technician must make sure that start-up conforms to current national
regulations. The appliance must be installed only by qualified personnel authorised by the
manufacturer. She must observe the safety regulations in force in the country where the
appliance is installed. All extraordinary maintenance jobs (possible adaptation to another type of
gas or replacement of parts) must be performed by qualified personnel having the necessary
professional qualifications.
The protected devices and / or sealed by the manufacturer and that are not intended for
maintenance, adjustment, or adaptation to change of gas must not be handled either by the
installer or user.
The seals that must be removed to change the gas must be restored at the end of the
adaptation.
The manufacturer will not respond for damage to people, animals and property due to
installation errors. Likewise the manufacturer is not responsible for breakage caused to the
appliance by incorrect installation.
1.1.1.1.1.1.1.1 F
i
g
.
2

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2.1 Storage
If the appliance has been stored in a warehouse at a temperature below 0°C (min. allowed is –
5°C), it should be brought to a temperature of at least +10°C before it is turned on.
2.2 Transporting the oven
During transport, the appliance must be left in its original wooden cage to protect it against
damage.
2.3 Unpacking the oven
Remove all the packaging before installation, which is formed of a wooden pallet that holds the
appliance and cardboard casing to protect it. Check that the appliance has not been damaged
during transport and if any damage is discovered immediately inform your retailer and/or the
haulier.
2.4 Removing the protective film
Before using the appliance, carefully remove the special protective film over the stainless steel
parts, without leaving any glue residue on the surfaces. If necessary, remove the residue at once
with a suitable non-inflammable solvent (e.g. acetone).
2.5 Disposing of the packaging
The packaging must be disposed of in accordance with current legislation in force in the place
where the appliance is installed. The various types of materials (wood –paper –cardboard –
nylon –metal staples) used for the packaging must be separated and delivered to the specific
waste disposal centres. In all circumstances the environmental protection regulations must be
strictly adhered to.
2.6 Positioning
Check the place where the appliance will be installed to ensure that the passages (doors and
corridors) are wide enough (the appliance measurements are given in Fig. 3).
The appliance must be installed in a well ventilated room with permanent ventilation openings –
if possible, it should be placed under an exhaustion hood ensuring complete evacuation of
burned gasses produced during baking. Locate the oven on a table or similar support. We
advise to use the support given by the manufacturer; otherwise you must consider the weight
of the oven. Never on the floor.
The maximum working height, referred to the highest surface level, must be 1.6 meters from
the floor. After installing the appliance apply the suitable adhesive symbol at a height of 1.6
meters.
For easier access and to allow the air to circulate freely around the appliance, leave at least 50
cm between the left side and the wall (or other appliances), and at least 10 cm between the
back and the wall and the right side and the wall (see Fig. 3). The natural ventilation that is
needed to ensure efficient working for the oven is through the openings on the walls of the
outer covering (left side and back). Consequently, it is strictly forbidden to obstruct these
aeration openings, even partially and even for short periods. Failure to observe this specific
prohibition, shall release the manufacturer from all liability for the appliance and shall
immediately cancel any guarantee rights for the said appliance, because its constructive
conformity has been voluntarily compromised.
For the same reason, do not position equipment with a source of heat on the left hand side of
the oven; in fact if ambient temperature on that side becomes too high, the oven switches itself
off for safety reasons
If the appliance is installed near walls, tops, shelves or other similar items, they must not be
inflammable or sensitive to heat, otherwise they must be protected by a suitable fireproof
covering.
In all cases, all fire prevention standards must be strictly adhered to.
With regards to the methods of discharging combustion fumes and in compliance with the
provisions of the local legislation for the installation of gas equipment, this oven can be
classified and therefore installed as follows:

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Type A1 Installation: drawing the comburent air and discharging flue gases directly into the
installation room. This installation requires the working environment to be kept wholesome by
emptying the foul air and drawing fresh air through wall fans or extraction equipment.
Type B21 Installation: installation required under extraction equipment.
Type B11 Installation: discharging the flue gases out of the installation room with a draught-
diverter compatible with a vertical tube (diam. 150 mm) making the discharge of the flue gases
into the extraction unit or directly into the building flue easy.
Since flue gases can reach high temperatures, pay particular attention not to overheat any
temperature sensitive elements (extraction equipment filters, electrical cables, etc.).
For the details regarding the installation (for instance minimum sections of ventilation, storing of
the gas canisters, etc.) see the applicable regulations in force in the country of destination. Pay
particular attention so that the volume of air required for the combustion is not obstructed in
any way by objects placed under or around the unit.
The Italian UNI 8723 rule in force since October 2010 ("Gas systems for the hospitality
professional communities and similar") provides the safety requirements on the conformity of
the systems, ventilation and exhaust fumes combustion and baking products. It is valid for the
Italian national territory and the most recent issue or amendments should be consulted.
The type of installation of ovens (A1, B11 or B21) is subject to national rules; for that reason,
the technician in charge must comply with national regulations and then classify the oven by
placing a cross on the box on the data plate (A1-B11-B21).
The classification on the method of the flues depends on the thermal capacity of the device, on
its type, the volume of the room and the type of ventilation present (forced or natural); typically
the sections of inflow air and exhaust fumes / vapor depend, among other things, by the total
thermal load of equipment present in the room (technical area).
Tecnoeka ovens are equipped with a device to let the fumes out fixed on the roof (see Fig. 3); it
acts as a draft diverter / windproof in case of installation B11 provided with direct connection to
the flue by means of a vertical pipe; However, the device is an integral part of the oven, and
should never be removed, regardless of the type of installation.

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Installation / connection layout
4
WATER OULET TUBE (DN 30)
6
SOFTENED WATER INLET (THREADED ELECTROVALVE 3/4")
8
STEAM EXHAUST
9
CABLE GLAND FOR POWER SUPPLY
10
WARNING HOT SURFACE
11
DO NOT OBSTRUCT VENTS
16
GAS INLET (THREADED JOINT 1/2")
Fig. 3 (Dimensions in mm.)
2.7 Gas connection
Before installing, make sure that the oven is designed for use with the available gas. If it is not,
consult paragraph “Adaptation to other gas” or contact the manufacturer’s technical assistance
service.
Connection to the gas mains must be made according to the current national norm and
subsequent amendments.
The oven gas connection is R 1/2; this entry section must not be reduced.

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Connection to the gas supply line must be made by using rigid or flexible pipes (maximum
length 1,5m) , exclusively in metal, with diameters in proportion to the power of the appliance
and the length of the pipe route. Make sure that the pipe does not pass close to the hot areas
and that it is not subjected to torsion and traction stresses. Install a rapid ON/OFF tap between
the gas mains and each appliance, in a position facilitating tap opening and shutting operations.
After installing the appliance, run a tightness test on the entire gas circuit, using a leak-detector
spray or other non-corrosive foam generating substances (do not use flames for this operation).
The unions of the copper pipes must be made by using mechanical couplings without seals.
2.8 Electrical connection
Connection to the electrical mains must be made according to the current legal regulations.
Before making the electrical connection, make sure that the voltage and frequency shown on
the rating-plate match those of the electrical supply system and that the latter is provided with
an efficient earth connection. The power cable used must not have lower characteristics than:
rubber insulated type H07RN-F with diameter of 3 x 1,5 mm2. If connection to the electrical
mains is permanent, a multi-core protective switch of adequate capacity must be installed, with
contact opening distance of the overvoltage category III (4000 V).
The yellow/green earth wire must not be disconnected by the switch.
If the supply cable is damaged then it must be replaced by the manufacturer or by your
technical support or by a qualified person to avoid any risk.
The appliance must be part of an equipotential system - this connection is obtained with the
stop screw marked with the symbol located at the rear. The diameter of the equipotential
wire must be 2,5 mm2.
When the appliance is operating, the supplied voltage must not deviate from the nominal
voltage value of ± 10%.
To replace the cable, cut off electrical power, and access the terminal board by removing the
oven rear panel. Locate the cables so that the earth conductor is the last to detach from its
terminal in the event of reverse pulling. Use an electrical cable with characteristics not below to
those mentioned above.
If the power supply cable is damaged it must be replaced by the manufacturer or their technical
support service, or in any case by a person with similar qualifications, to prevent any risk.
2.9 Connection to water mains
The oven must be supplied with softened drinking water (see the respective signal next to the
connection solenoid-valve), with a hardness value of 0,5 to 5°F (it is mandatory using a water
softener to reduce the formation of scaling inside the boiler). The water pressure must be in the
range of 100 to 200 kPa (1,0 –2,0 bar). If the water pressure exceeds 2,0 bar, install a pressure
reducer device upstream. If the pressure is below 1,0 bar, use a pressure pump to increase the
level.
The connection to the water supply is done using the ¾” threaded solenoid valve on the back
(at the bottom) of the appliance (see fig. 3), fitting a mechanical filter with a cut-off cock
(before connecting the filter, allow a certain amount of water to flow out in order to remove
any waste from the pipe).
Warning
Any damage caused by limescale or other chemicals contained in the water are not covered by
warranty.
2.10 Connection Water outlet
A drain pipe comes out of the rear of the appliance (see Fig.1) to drain the cooking chamber.
This pipe must be connected to piping with 30 mm inner diameter (DN 30) resistant to steam
temperature (90°C-100°C).
To avoid choking the pipe should be stiff and there should be no "elbows" along the drain
path. The pipe must also maintain constant slope (min. 5%) along its entire length (the length
considered is that of the appliance's drain pipe at the drain point and must not exceed 2
metres). The drain piping must be conveyed into an open floor drain (Fig.2); otherwise, there

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must be at least 30 cm height difference between the drain pipe of the appliance and the drain
point in order to assure regular water drainage.
Furthermore, the minimum "air gap" must be 25 mm (distance between the drain pipe from
the appliance and the cup of the drain duct pipe).
In any case, for reasons of compliance with health regulations in force, the piping connected to
the drain pipe of the appliance must not be in direct contact with the drain point.
It is recommended to connect the appliance's drain to the grey water network through an
adequate syphon, in order to stop steam from coming out of the drain.
The connection to drain water must be done separately for each appliance; in case of several
appliances connected to the same drain pipe, ensure the pipe is suitably sized to assure regular
drainage with no hindrances.
FIG. 4 FIG. 5
2.11 Thermal breaker safety devices
The appliance is equipped with a manually reset safety thermostat, to protect against excessive
and hazardous overheating which might accidentally occur inside it. In the event of tripping the
device interrupts power supply to the appliance and the incoming gas to the burner.
3. START-UP (for installation technician)
3.1 Check of nominal thermal capacity
The nominal thermal capacity must be verified by an authorised technician or by the gas supply
Body, observing the information in this use manual. This check must be performed for new
installations, adaptation to another type of gas and during all extraordinary maintenance jobs.
There is no other possibility of adjusting the nominal thermal capacity –this is done by
measuring correct connection pressure and checking if the injector being used is of appropriate
diameter. The nominal thermal capacity is controlled by using a gas meter and a chronometer.
The exact volume of gas that must flow through per time unit can be obtained from the
technical specifications table. This value must be maintained in the specified range, the
permissible tolerance being 5%.
3.2 Check of connection pressure (Fig. 6)
The connection pressure is measured, with the unit working, using a pressure gauge for liquids
(for instance a liquid-level gauge with a minimum resolution of 0,1 mbar). To carry out this test,
remove the back of the unit and connect the “T” hose of the “M” gauge to the “P” inlet
pressure tapping point of the gas solenoid valve, after unscrewing the tapping point screw.

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Measure the connection pressure: if this value is
not in the range shown in table 2 and it cannot be
brought within these values by adjusting the
pressure reducers of the gas supply system,
definitive start-up of the appliance is quite
impossible.
The gas supply Body must be informed about this.
Type of gas
Gas pressure (mbar)
Normal
Minimum
Maximum
Methane gas H G20
20
17
25
LPG gas G30/G31
30/37
20/25
35/45
Table 2
Key:
T = Hose
M = “U” pressure gauge
P = Pressure take-off at entry of gas solenoid-valve
Fig. 6
After you have measured the connection pressure, disconnect the hose “T” and screw the
tightness screw of the pressure take-off “P”.
3.3 Adjustment to Other Gas
To adapt the oven to a type of gas that differs from the one tested in the factory (see technical
data plate), replace the injector of the main burner and adjust primary air inflow with the
adjustment bush. For this, disconnect the power and, after removing the lateral left panel,
access the burner and the primary air adjuster. If you do not have the necessary spare parts,
contact the manufacturer’s technical assistance service. Adaptation must be effected by
qualified personnel. Consult the technical specifications in table 1 and 3, and then replace the
main injector and adjust primary air.
3.4 Injector replacement and adjustment of primary air (Fig. 7)
WARNINGS! Before you attempt this operation, make sure you shut off the gas ON/OFF tap
located upstream of the appliance and disconnect electrical power to the appliance.
After removing the lateral left panel of the unit, carry out the following operations in series:
-Loosen the “V” locking screw with a spanner or a screwdriver and pull out bush “B“
towards the burner Venturi pipe.
-Using a 13 mm wrench, unscrew and replace injector “U” with the appropriate injector
for the new type of gas installed, referring to table 3 and checking if the diameter is
stamped on it.
-Adjust air bush “B” to the correct distance H, which is the distance in millimetres
between the flat seat of the injector-holder and the adjustment bush.
-Seal the screw and bush with paint.
-Refit the back of the unit.
BH
U
V
T
Key:
B = Primary air bush
T = Burner Venturi tube
U = Injector
V = Bush securing screw
Gas
Pressure
Injector diameter
Distance H
G30/G31
30/37 mbar
190 1/100 mm
16 mm
G20
20 mbar
280 1/100 mm
10 mm
Table 3
Fig. 7

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WARNINGS! After every adaptation to a new gas, make sure of the following:
-Using an indelible adhesive, apply the data referring to the new installation on the
technical data-plate or apply a new data-plate to identify the current state of the gas
regulation.
-Run the appropriate tightness tests on the gas circuit.
4. USER INSTRUCTIONS (for the user)
ATTENTION!:
-The appliance is in tented for professional use and must be utilised by personnel
trained to use it.
-All ordinary maintenance and repair jobs must be carried out strictly by qualified
personnel.
-All installation, set-up and maintenance operations must be carried out strictly by
installation technicians authorised by the manufacturer, observing the current
national regulations.
-We advise you to have the appliance periodically controlled by a specialised
technician in order to keep it perfectly efficient –to this end, you are recommend
to sign a maintenance contract.
4.1 General Information
-When using the oven for the first time, we advise you to run it load-free at maximum
temperature for about one hour. In this way, any unpleasant smells, due to thermal
insulation, and grease residue from assembly are eliminated.
-Make sure that nothing prevents air from flowing into the burner and, in general, into
the ventilation of the room. Do not obstruct the burned gasses outlet or the oven flue, and
do not place any objects over these points.
-Check regularly the efficiency of the extraction unit, the exhaust pipes and the building
flue (no soot for instance).
-Survey the oven while it is in operation
-Shut the gas and water ON/OFF taps upstream and disconnect electrical power when you
have finished using the oven.
-This appliance must be exclusively used for the purposes for which it was expressly
designed, i.e. cooking foods in the oven, any other use is improper.
-The oven can be used for all oven cooking of pastry, bakery and gastronomy products,
fresh and frozen, for re-conditioning refrigerated and deep frozen foods, for steam cooking
meat, fish and vegetables.
-When placing food in the cooking chamber, allow a space of at least 40 mm between
pans to avoid over-obstructing the airflow.
-Do not use pans with edges higher than necessary: the edges act like barriers preventing
circulation of hot air.
-Pre-heat the oven before each time it is used to guarantee the best performance.
-For the cooking to be as even as possible, place the food evenly in each pan, considering
the size of the pieces, layers or the thickness.
-Do not salt the food when it is in the cooking chamber.
-To check the cooking cycle is proceeding correctly use the internal light in the chamber
do not open the door if it is not necessary, to avoid wasting energy and prolonging cooking
times.
-Do not tamper with the devices sealed by the manufacturer; any tampering is forbidden
and dangerous. The misuse of this unit and partial or total failure to follow these
instructions release the manufacturer from all responsibilities for any damage to property or
injury to people.

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4.1.1 Residual risks
After a cooking operation, open the door cautiously, to avoid a violent outflow of heat which
could cause burns.
While the oven is in operation, pay attention to the hot zones (marked on the appliance) of its
external surfaces.
The bench or support must be able to support the weight of the machine and house it
correctly.
The appliance contains electrical parts and must never be washed with a jet of water or steam.
The appliance is electrically connected: before attempting any cleaning operation, cut power to
the appliance.
To prevent incorrect connection of the appliance, the relevant electrical, gas and water
connections are marked by identification plates. identification plates.
4.2 How to use the control panel
4.2.1 Control panel
Control knobs
Fig. 8
Fig. 9
Fig. 10
"End of cooking"
programming knob
Control thermostat knob
Automatic humidifier knob
Switching on/off
The oven is switched on by rotating the “end of cooking” programmer to the symbol or at
the chosen cooking time.
It is switched off by turning the knob to “zero”.
Cooking time setting
Turn the “end of cooking” programmer knob to the chosen cooking time (up to 120 minutes).
End of cooking is signalled by the oven switching off automatically and by a buzzer
Cooking temperature setting
Turn the knob of the adjustment thermostat to the selected temperature value for cooking.
Humidity/steam quantity setting
Turn the knob of the automatic humidifier to the selected value for cooking (from 1 to 5).
Please note
- By turning the knob on positions from “1” to “4” the humidifier works generating steam at
automatically regulated and cyclically repeated time intervals. (A higher number corresponds
to a longer time of humidifier operation, therefore greater steam production).
- By turning the knob on position “5” automatic humidifier control is disabled and steam is
generated continuously.

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Warning lights
"End of cooking" programmer warning light
It indicates that the oven is working and that cooking time may be active.
Adjustment thermostat warning light
It switches off each time the set temperature is reached in the cooking chamber. It switches on
again when the thermostat is triggered to re-establish this temperature.
Automatic humidifier warning light
It indicates the water solenoid valve is active, hence humidity/steam is being produced in the
cooking chamber.
Indicator light "no gas "
When the "No Gas" indicator lights red, it means that oven gets the " thermal block ", that is
the burner fails to start. It lights up whenever , during the starting of the oven or during
operation , the regular flow of gas to the burner fails ( no flame )
"Reset" button
For the " thermal release " of the oven , simply press the "Reset" button located in the
direction of the pilot light "No Gas". The ignition of the burner is automatically repeated. The
"Reset" button must be pressed after at least 5/6 seconds after "No Gas" lights on.
Warning
At first ignition of the burner of the oven, for possible presence of air in the pipeline that feeds
the device, it may be necessary to repeat the operation of "thermal release" of the oven (press
several times the button "reset”).
4.3 First ignition
The oven can be used for the first time only after the chamber has been carefully cleaned with a
special detergent for stainless steel. The detergent must not contain acid substances (chloride
acid, bleach, etc.) or be abrasive. Alternatively the chamber can be washed with warm soapy
water or warm water and a drop of vinegar. Rinse well and dry with a soft cloth.
First ignition (without food inside the oven) serves to eliminate any unpleasant smells (which are
quite normal) due to the thermal insulation heating up that covers the cooking chamber and
any oil residues from assembly of the metal parts.
After turning the power on (close the unipolar switch fitted upstream from the appliance), the
gas supply (open the interception cut-off tap), and the water (open the interception cut-off tap),
proceed as follows:
Programmer warning light
“end of cooking”
Adjustment thermostat
warning light
Automatic humidifier
warning light
(for ovens providing this option)
“no Gas” warning light
“Reset” button

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-Turn the knob of the “end of cooking” programmer on the symbol or on the chosen
time.
-Turn the knob of the thermostat on the corresponding temperature value.
-Turn the knob of the “automatic humidifier” on the corresponding chosen value.
When the time is up, the oven turns off automatically.
4.4Door device
The device interrupts oven operation (interrupting the cooking cycle) every time the door is
opened; when the door is closed the cooking cycle resumes from where it was interrupted.
4.5 Cooking techniques
4.5.1 Steam cooking (moist heat)
The climate regulation system which allows dividing the humidity production that should be set
at 100% (humidity \ continuous steam) , while the cooking chamber temperature can be set
between 105°C and 115°C.
Steam cooking is indicated where a boiled effect is required, and it has the advantage of leaving
the nutritional content of the food unchanged (the vitamins and flavour of the food are
conserved), the outer appearance (the colour is conserved, no lumps or air bubbles are formed
and the surface does not break up) and the weight is conserved, as no liquids are lost from the
food during cooking.
4.5.2 Convection cooking (dry heat)
The heating elements heat the dry air inside the cooking chamber. This heated air is evenly distributed by
the high speed of the fans. This gives an even temperature throughout the cooking chamber and even
cooking even when the oven is full.
This means that different types of food can be cooked on the various shelves (as long as they need the
same cooking temperature) without flavours and smells being mixed together.
The cooking chamber temperature can be set between 50°C and 270°C.
Besides evenly browning the food without having to turn it, convection cooking can be used to
cook au gratin and is particularly convenient for rapid defreezing, for sterilising preserves and
drying mushrooms and fruit.
4.5.3 Convection + humidity cooking (dry heat + moist heat)
This type of cooking exploits the combination of dry and moist heat. They are dosed by the climate
regulation system which can divide, in percentage, the production of steam and the production of dry
heat (drying the cooking chamber), optimising the cooking climate for each dish.
The cooking chamber temperature can be set between 50°C and 270°C.
The fact of using a hot-moist climate inside the cooking chamber with variable temperature and
moisture levels, is the most convenient and efficient way of cooking: cooking times are reduced, the
surface of the foods remains soft and does not form a crust, there is little weight loss and the fatty mass
is reduced.
The special hot-moist climate at low temperatures is ideal for re-conditioning food.

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5. Cleaning
5.1 General cleaning
Before performing any cleaning on the appliance, disconnect the power supply (act on the
safety magnetic circuit breaker) and water supply (close the water cock). Let it cool completely.
The appliance must be cleaned at regular intervals, even daily, to assure best functionality and
lengthening its life cycle.
The appliance also has electrical components inside, for safety reasons it is forbidden to wash it
with water or steam jets especially if aimed at the vents on the metal surfaces of its outer casing
(possible hazardous seepage detrimental to electrical components).
In the event specific detergents (degreasers) are used for cleaning stainless steel, ensure they do
not contain corrosive acid substances (no presence of chlorine even if diluted) or abrasive
substances. Carefully follow the instructions and warnings of the detergent's manufacturer and
take precautions such as using adequate rubber gloves.
Strictly avoid using scouring pads, steel wool and scrapers that may ruin the treated surfaces.
Also avoid prolonged permanence on the steel surfaces of foods containing acidic substances
(lemon juice, vinegar, salt, etc.) which cause corrosive deterioration.
5.2 Cleaning the cooking chamber
For hygienic reasons, it is good practice to clean the cooking chamber at the end of each
cooking cycle, otherwise it should be cleaned at least once at the end of each day’s use.
For easier cleaning, remove the side grills by unscrewing the relatives fixing screws (turn the nut
in an anti-clockwise direction) and proceed as follows:
-spray a special degreasing product for stainless steel on the external walls, on the fan
casing (do not spray it through the fan grids) and on the glass inside the door;
-leave the product to work for approximately 20 minutes with the door closed;
-turn the oven on to 70-80°C;
-run a cycle with maximum steam for around 15 minutes;
-when the cycle is complete turn the oven off, leave the cooking chamber to cool down
and rinse well;
-Dry with a soft cloth or run a heating cycle, with the temperature at 150-160°C for
about 10 minutes (the cycle can be repeated if necessary).
The side grills must be cleaned separately and then replaced.
When cleaning is terminated, leave the oven door slightly ajar.
5.3 Cleaning the door seal
For hygiene and good operations, it is good practice to clean the door seal at the end of each
day’s work. It should be carefully washed with warm soapy water, rinsed and dried with a soft
cloth. Any incrustations or food deposits must be carefully removed, without using sharp metal
tools which could irreparably damage the seal.
5.4 Cleaning the door
The glass on the door inside the cooking chamber can be cleaned with the same degreaser as
used for cleaning the chamber or a normal glass cleaning product can be used (non toxic).
Normal glass cleaning products can also be used to clean the glass on the outside of the door,
or simply warm soapy water, rinse and then dry the glass well with a soft cloth.
If dull marks form between the two door glasses, these can be removed by opening the internal
glass.
To do this, with open door, move the " grip " available on the right side of the top ( metal )
section that holds the internal glass, and pull up to release the glass from its " clips" seats.
After clearing the dirt between the two glasses , close the internal glass pushing the outer glass
until it hooks back to its " clips" seats.
5.5 Cleaning the external casing
The outer steel surfaces must be cleaned with a cloth soaked in warm soapy water or mixed
with a little vinegar, they must be rinsed well and dried with a soft cloth.

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Should you wish to use specific products on the market, these must comply with the cleaning
requirements set out in the “General information” paragraph”.
It is worth remembering that the counter supporting the appliance or the floor surrounding the
area where the appliance is should also be cleaned without using acid corrosive substances (e.g.
muriatic acid) since the vapours released by them might corrode and deteriorate the outer steel
shell and cause irreparable damage to the electrical components inside the appliance.
5.6 Inactivity period
Should the appliance not be used for a long extent of time, it is good practice to disconnect it
from the power supply (act on the safety magnetic circuit breaker located upstream of the
appliance), the gas supply (close the stopcock on the mains) and water supply (close the
stopcock on the mains). It is recommended to clean it with care internally (cooking chamber)
and externally, paying special attention to removing any salt residues which might lead to
corrosion on the steel surfaces. It is also recommended to protect the appliance with oil-based
spray products (e.g. Vaseline oil) which form an effective protective film when sprayed on the
surfaces. Leave the door of the cooking chamber ajar.
Adequately covering the appliance, finally, allows it to be protected from dust.
6. Maintenance
6.1 General information
A periodic check (at least once a year) of the appliance contributes to extending its life and
assures proper functionality.
Any maintenance operation on the appliance must only be done by highly qualified personnel
trained in the operations to be performed.
Before performing any maintenance on the appliance, the power supply must be disconnected
(act on the safety magnetic circuit breaker located upstream of the appliance) and let it cool
down. The components that might require maintenance are accessible by removing the left side
and/or back of the appliance.
6.2 Lamp on door
Electrically disconnect the appliance. The lamp is housed between the two door glass panes.
Just open the inside glass pane to replace it. Replace the lamp with one having the same
functional features. The lamp is of the halogen type: it must not be touched with bare hands.
Close the internal glass again and connect to the power supply.
6.3 Door gasket replacement
The door gasket has a rigid profile with retainer fins. This profile must be inserted in the suitable
guide on the front of the cooking chamber.
To replace the gasket just remove the worn one from the guide (pull harder at the 4 corners).
Clean the guide from any dirt and insert the new gasket (it is advisable to moisten the gasket
profile with soapy water to make fitting easier).
6.4 Cleaning the fans
The fans must be regularly cleaned with appropriate descaling products. All their parts must be
thoroughly cleaned, eliminating any limescale. The fan cover must be removed to access fans.
When cleaning is completed fit the cover back on operating in reverse order.
Important
During the assembly of the fan-cover, pay attention to re-position properly, on its locations, the
2 pipes that introduce water to fans; in a different way, the pipes interfere with fans themselves
during the functioning, causing damages to the appliance, of which The Manufacturer cannot
be held responsible