LLK Verrocchio Parts list manual

Verrocchio
1
GAS LIVING FLAME OVEN
0161 696 0052 [e-mail]
INSTRUCTIONS FOR INSTALLATION, USE AND MAINTENANCE
llk.

1 GENERAL WARNINGS
2 GENERAL INFORMATION
3 DECLARATION OF CONFORMITY
4 OVEN DIAGRAM
5 DIMENSIONS & WEIGHT
6 TRANSPORTATION, HANDLING & DELIVERY
7 POSITIONING
8 VENTILATION
9 INSTALLATION
10 START UP
11 USING THE OVEN
12 CONTROL PANEL
13 BURNER MAINTENANCE
14 BURNER FAULTS
15 BURNER SPARES
16 WARNINGS
17 MAINTENANCE
18 WARRANTY
INDEX
2

Installation must be carried out by a
qualified personnel and according
to current regulations, following the
instruction provided by the
manufacturer.
A wrong installation may cause
damage to people, animals or then
environment, if the oven is
incorrectly installed the
manufacturer will not be held
responsible.
After removing all the packaging
make sure to check for any damage
to the contents; if there is any doubt
to the quality or contents, please
contact the manufacturer within 24
hours of delivery. The packaging
materials (wooden cage, screws,
staples, plastic bags, polystyrene
foam, etc.) must not be left within
reach of children as they are
potential sources of danger.
Any repairs must be performed only
by a qualified service personnel
authorized by the manufacturer,
using original spare parts. Failure to
comply with these instructions may
compromise the safety of the
device.
In order to ensure the maintenance
of your oven the following is
essential:
a) to carry out periodic maintenance
by a qualified personnel following
the manufacturer’s instructions;
b) If you decide not to use the
equipment, parts likely to cause a
safety hazard must be made safe.
c) If the appliance is sold or
transferred to another owner if you
move and leave the appliance,
always make sure that this booklet
stays with the appliance, so that it
can be consulted by the new owner
and/or maintainer;
d) For all ovens supplied with extras
(including electrical), you must use
only original parts.
This appliance must be used for the
purpose for which it was intended.
Any other use is considered
improper and therefore dangerous.
And it excluded any contractual and
tort liability of the manufacturer for
damages caused by incorrect
installation or use, or failure to
comply with the instructions
provided by the manufacturer.
1 | GENERAL WARNINGS
3

Failure to observe the
instructions in this manual can
compromise safety.
•The manual must be kept with
care and in an accessible place,
also must always accompany the
product throughout its life.
Before installation and use of the
oven Carefully read this manual
and follow all instructions.
•The manufacturer assumes no
civil or criminal liability for
damages to people, things or
animals, arising from failure to
comply with safety regulations,
failure to meet the content of this
manual and any typographical
errors or transcription of the
same. Further declares that it
reserves the right to make the
product, all the changes deemed
necessary without prior notice.
•Before moving the product,
installation or use, ensure the
suitability of the premises which
will house the same. Make sure
you have taken all the safety
measures necessary to avoid the
risk of accidents.
•Some parts of the oven may
become hot. It is advisable to be
careful not to touch the surfaces
and not bring materials that may
be flammable. The presence of
children, elderly and / or
disabled people requires the
supervision of an adult.
•In case of a malfunction, do
not use the oven and contact
your supplier.
•The equipment must only be
used by trained personnel to
operate the equipment.
•The oven is a product used for
cooking pizza and similar
products, any other use is
considered improper.
•Periodically check the
efficiency of the exhaust pipes.
•In the even of any malfunction
or breakdown of the oven,
contact only qualified
personnel. For replacement
parts only use original spare
parts, supplied by the
manufacturer.
2 | GENERAL INFORMATION
4

The following harmonised standard or technical
specifications (designations) which have been
applied following the good engineering and
safety matter in force within the EEC are:
On behalf of the Producer and as authorized
representative of FORNI DORIGO SRL company
within the EEC, I declare under my responsibility
that this product complies in conformity with the
directives above mentioned.
Equipment type: Gas pizza oven
Manufactured in Italy for: Linda Lewis Kitchens Ltd
Units 3-5 Belgrave Industrial Estate
Honeywell Lane
Oldham, OL8 2JP
Manufacturer: Forni Dorigo S.r.l
Via Gritti 48
30021 Carole, Venezia
Giovanni Rotating base models: LLKGV7-G, LLKGV5-W, LLKGV5-WG
LLKGV12-G, LLKGV9-W, LLKGV9-WG
LLKGV15-G, LLKGV13-W, LLKGV13-WG
CE compliancy
The following harmonised standard or technical specifications
(designations) which have been applied following the good engineering
and safety matter in force within the EEC ::
EN 13229:2001
EN 13229:2001/A1:2003
EN 13229:2001/A2:2004
Test report/technical file: 151101792
Place of issue
Forni Dorigo S.r.l
Via Gritti 48
30021 Carole, Venezia
Signature of authorized person
Linda Lewis Kitchens Ltd
Units 3-5 Belgrave Industrial Estate
Honeywell Lane
Oldham, OL8 2JP
In accordance with the CPR 305/2011 (building products), with the
Regolamento 1935/2004 (materials and articles which have to be
in contact with food) the Directive 2004/108/CE (Electromagnetic
Compatibility) and Directive 2006/95/CE (Low Tension).
3 | DECLARATION OF CONFORMITY
5

4 | VERROCCHIO DIAGRAM
6

5 | DIMENSIONS & WEIGHT
MODEL LLKVR4 LLKVR7 LLKVR9 LLKVR13 LLKVR16
DIAMETER OF
COOKING
FLOOR
850 ∅1000 ∅1150 ∅1450 ∅1650 ∅
THICKNESS OF
COOKING
FLOOR
60 80 60-80 60-80 80
EXTERNAL
WIDTH AT
WIDEST POINT
1140 1450 1500 1800 2000
EXTERNAL
DEPTH
1220 1550 1650 1950 2200
EXTERNAL
WIDTH FRONT
1000 1300 1300 1300 1300
SILL DEPTH 240 280 280 300 340
HEIGHT TO SILL 1200 1200 1200 1200 1200
INTERNAL
HEIGHT
410 410 440 440 520
WIDTH OF
OVEN MOUTH
450 580 580 580 580
FLUE DIAMETER 195 195 195 195 250
WEIGHT
STANDARD KG
900 1100 1300 1500 1800
WEIGHT DOME
FINISH KG
1100 1300 1500 1800 2200
WEIGHT KG
MOSAIC FINISH
1200 1400 1600 2000 2400
7
Please note: There mat be some variations in dimensions, as with
an handmade product. Sizes are approximate and are as accurate
as possible.

7 | TRANSPORT, HANDLING & DELIVERY
Transportation must be performed by
qualified personnel. The oven must be
transported in such a way as to avoid any
damage to the parts. For lifting, handling
and positioning of the oven use efficient
and appropriate discharge means and
positioning such as: trans pallets, trans
pallet lifting, cranes and forklifts. (Img 18)
Be particularly careful when handling:
there is a risk of tipping of the furnace and
the danger of collision or crushing for
people. Stretch slowly and with continuity
without tearing or impulses. Keep the
load as low as possible during the
movements for a better stability’ and
visibility.
Before starting the lift of the oven is
necessary for the installer to conduct a
stability control consisting of raising the
machine from the ground of few
centimetres.
During any lifting operation or
transportation there must not be any
personal presence in the surrounding area
to be considered dangerous.
In the case in which the machine is not
installed in a short time, it is
recommended to deposit it in a covered,
free of moisture.
10Issue 1 01.05.17

When taking delivery of the oven:
1. Check all outer packaging is in good
condition and there are no obvious
visual signs of damage in transit.
2. Never remove packaging alone as
some components may have shifted
during transit.
3. Remove outer packaging and cut
strap holding the components of the
oven together. Please not if any
sticky residue remains from the
strap, this can be removed with
warm soapy water.
4. Remove the support stand from
underneath the oven first as you will
need these to mount the oven into
position,
WARNING!
If you notice damage to the packaging on
arrival, you must sign for as damaged. If
damage is noted during unpacking of the
oven, this must be reported to the
manufacturer within 24 hours of delivery.
11Issue 1 01.05.17

7 | TRANSPORT, HANDLING & DELIVERY
WARNING! If moving the oven mounted on
the stand using a pallet truck, please be
aware the oven will be top heavy, you will
need to take the centre of gravity into
consideration.
The lower legs of the stand for the oven
are separate within the packaging. The
stand can be erected and attached to the
oven before positioning. Or you can lift the
oven in position and fix the support stand.
See below methods for guidance.
Positioning the oven using a crane assisted by straps.
Positioning the oven using a fork lift truck.
Positioning the oven using a high lift pump truck.
12Issue 1 01.05.17

7 | TRANSPORT, HANDLING & DELIVERY
Building the support stand.
Positioning the oven using a high lift pump truck and pallets.
WARNING! Larger models may require the
use of 2 x high lift pump trucks in order to lift
the oven onto support stands. The installer
must ensure the high lift pump trucks are
equipped to lift the weigh of the oven.
Pallets may be needed in order to lift the
oven high enough to fit the legs onto the
support frame. See below pictures for
guidance.
Fix the support frame together using the
bolts provided by the manufacturer.
Please be sure to use all bolts.
WARNING! All bolts must be used. If installed
incorrectly, this could cause the stand to
collapse once the oven is positioned on top.
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Issue 1 01.05.17

8 | POSITIONING
14Issue 1 01.05.17

8 | VENTILATION
IMPORTANT!
LLK Ltd highly recommend the user of their ovens to contact a qualified
ventilation system supplier/installer. The flue system is unique to where the
oven is located in your premises and the environment surrounding the oven.
All ventilation systems must comply with current regulations relating to solid
fuel appliances.
All solid fuel ovens require a flue system that is appropriate for a solid fuel
appliance and is independent from any existing extraction.
LLK Ltd do not include flue systems in their pricing, therefore this must be
supplied and installed independently by qualified personnel. Please contact us
for a recommended supplier.
Any flue supplied for use with the oven must be equipped to withstand high
temperatures exceeding 200 degrees and is recommended to be Class 1, twin
walled.
LLK Ltd will not take any responsibility for incorrect or inadequate flue
systems. We advise it is a very important, integral part of the correct
installation of your oven and should be planned in advance of making the
decision to install a solid fuel oven.
15

Existing electrical and gas supplies must
comply with all safety regulations
according to the laws in the country of
use. This includes health & safety
standards as well as fire prevention
regulations. If these regulations are not
met the manufacturer will not be liable
for any direct or indirect damage to
persons or property. Before proceeding
with installation of the oven, the
following conditions must be in place for
proper operation and maintenance. The
customer is responsible for these
conditions to be in place prior to install:
1. Final position: Ensure the floor can
support the weight of the oven.
2. Delivery: The oven must be
manoeuvred using a fork lift truck or a
high weight baring pallet truck.
3. Electrical requirements: Electricity
supply must be existing within 1m range
of the ovens position. Prior to connection
the data plate must be checked to ensure
the power supply is efficient. All
electrical work must be carried out by
qualified personnel.
4. Ventilation: The oven must be
ventilated in accordance to current
regulations regarding the use of solid
fuel appliances. All components used
must comply with the regulations and be
suitable for high temperature cooking.
Linda Lewis Kitchens advise to use a
professional in ventilation and do not
take any responsibility for insufficient
ventilation connect to the oven.
5. Safety distances: It is mandatory to
meet the minimum safety distance
between the furnace and other equipment
or flammable materials. It is also
prohibited to use the oven in areas at risk
of explosion. The distances should be
increased in the presence of heat sensitive
materials.
7. Waste disposal: At the end of the
installation, dispose of packaging as
specified by your local ecological and
environmental site. The materials used for
packaging are compatible with the
environment and can be stored without
danger or burn in a separate combustion
plant waste.
WARNING!
Disconnect the oven from any power
supply before commencing repairs.
Do not ignite the oven until it is connected
to the flue, and it has been proved the
ventilation is working sufficiently.
Do not commence regular use of the oven
until the burn off procedure has been
carried out. Refer to pg 28 for guidance.
16Issue 1 01.05.17

9 | INSTALLATION OF PROBES
Ovens supplied with forced draft
gas systems are supplied with
probes that connect directly to the
control panel. The forced draft
burner will go in to stand by mode
once the oven has reached required
temperature.
Ovens supplied with a box finish
and standard burner are supplied
with a probe that is connected to a
dial on the external of the oven.
When fitting the probes, it must be
noted that they must be positioned
at the opposite side of the gas
burner within the dome
approximately 100mm from the
cooking floor to achieve the most
accurate reading.
Important!
Please be aware that ovens
supplied with a standard gas burner
are not supplied with a digital
control panel as standard, but are
available at an additional cost.
17

Control panel with timer and digital thermometer
(Img 32), and with rotating plate (Img 33).
The electrical safety is only guaranteed when it is
correctly connected to an effective grounding
system, executed according to current safety
standards. Is necessary to verify this fundamental
safety requirement. If in doubt, call for a careful
electrical check by a qualified technician, as the
manufacturer is not liable for any damage caused
by failure to earth the system.
Professionally qualified personnel to check that
the electrical system is adequate for the
maximum absorbed power, indicated on the plate,
with particular attention to the section of the
cables is suitable for the power absorbed by.
The connection to the mains must be performed
by a qualified and authorized technician. The
rating plate, on the back of the oven, contains all
the necessary information for a correct
installation.
For the power supply to the power grid, it is not
permitted to use adapters, multiple sockets
and/or extensions. For connection to the network
is necessary to provide an isolating switch as
required by current safety regulations.
CAUTION!
1 - Power supply 240 Volts +/-10 %at 50 Hz .
2 - Do not reverse phase with neutral
3 - Ensure good grounding
4 - The power consumption for electric and rotary mixed
oven is 16 Aand 5500 W.
When installing the battery, the oven must be included
in an equipotential system, connecting it to other
equipment using a cable wire section not less than 4mm²
through the terminal marked by the following symbol.
9 | INSTALLATION OF CONTROL PANELS
The use of components involving use of electrical
power requires observance of some fundamental
rules:
a) never touch the appliance with wet or damp
body parts and/or bare feet
b) do not pull electric cables
c) not leave the appliance exposed to the
elements (rain, sun, etc.)
d) not allow the appliance to be used by children
or inexpert persons.
The machine’s power cord must not be replaced
by the user. If the cable is damaged, turn off the
power, and, for its replacement, contact a
qualified technician.
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10 | START UP
IMPORTANT!
After connecting the chimney and
ensuring it is drawing sufficiently you
can turn on the oven. Before proceeding
to the normal use of the oven, it is
essential to perform a series of small
ignitions in order to be able to remove
the residual moisture present in the
structure. This will prevent severe
breakages. The oven will contain a
quantity of moisture that in drying
phase must not turn into steam inside
the oven, therefore slowly heating the
stone will withdraw moisture without
the creation of steam.
Gas models
Ignite the gas burner and set to a low
flame, slowly heat up the oven to the
recommended temperature for that
day. Be sure to maintain this
temperature, do not let the oven heat
beyond this. Try to maintain this
temperature for approximately 8 hours.
Repeat the low flame process the next
day, to reach the recommended
temperature. You will find that the oven
will be warm already form the previous
day heat up, therefore it will quickly
reach temperature. Keep repeating this
process for recommended amount of
days.
Wood models
Prepare a pile of wood near the mouth
and ignite. Gradually add pieces of wood
to bring to recommended temperature
and keep it consistent for at least 6
hours. When the fire is well underway,
and the chimney draws well, move the
fire around the oven, typically to the
side where you plan to bake. After half
an hour or more, depending on the size
of the oven, proceed to move fire and
embers to the opposite side. It is
important to maintain the stated
temperature and not go over it, as the
oven will be at risk of severe cracking.
The oven at this point is ready. This
procedure is used to prepare the oven
for cooking and to stabilise the stone. If
this process is not followed and cracks
appear due to moisture, this will void the
warranty on the oven.
Cracks within the interior dome are
perfectly normal and due to the
expansion of the same (thermal
expansion joints). Micro or macro cracks
caused by structural factors or thermal
expansion characteristics of the product
are refractory and do not compromise
the stability, durability and functionality.
Characteristics of refractory materials
include some hair line cracks to appear
during it’s life time, hairline fractures are
therefore not covered under the
warranty of the oven. 19
DAY ONE 100 DEGREES
DAY TWO 130 DEGREES
DAY THREE 160 DEGREES
DAY FOUR 200 DEGREES
DAY FIVE 240 DEGREES
DAY SIX 280 DEGREES
DAY SEVEN 320 DEGREES
DAY EIGHT 380 DEGREES

11 | USING THE OVEN
If the dome becomes fouled with
black, this indicates the oven is cold
and therefore is not ready for
cooking.
From cold the heating time of the
oven is about 3-4 hours. For daily use
time is reduced to about half an hour.
We recommend the use of a laser
thermometer directly on the base can
give an accurate reading of the
temperature inside the oven.
IMPORTANT!
1. Always remove the door from the
mouth of the oven when burning
wood.
2. Do not use plastic brushes
3. Take care when loading and
unloading pizzas with a paddle, do
not put unnecessary stress on the
cooking floor.
4. Do not expose the internal oven
to any moisture.
5. Do not use wet clothes to cool the
cooking floor.
6. Do not put salt in the oven
WARNING!
Failure to comply with the above
advice can result in serious damage to
the oven and its structure.
20

The digital control panel allows you to manage the temperature control of a cooking
chamber of a pizza oven with its alarm management system. The working temperatures
can be changed at any time by the user. They are detected and reported temperatures
related to the cooking chamber of the oven, the hob or the control panel.
12 | CONTROL PANEL
21

12 | CONTROL PANEL
General power on/off switch
Control panel display on/off button. This
button must be switched on to enable all
functions of the control panel.
Up and down arrows to set the
temperature of the cooking chamber.
Temperatures can be set between 100 °c
and 450°c
Up and down arrows to set cooking floor
temperature. Temperatures can be set
between 100 °c and 450°c
*This setting is relevant only for Giovanni models with
rotational plate
+/- buttons to increase/decrease timing
setting. Press Go to activate timer.
Once time is up the display will flash and a
buzzer will sound.
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