MBM FCE 6 Quick start guide

FORNO ELETTRICO A CONVEZIONE
Secondo le norme EN 60335 parte I EN 60335 parte II - 42
ELECTRIC CONVECTION OVEN
In accordance with standards EN 60335 part I EN 60335 part II - 42
FOUR ELECTRIQUEA CONVECTION
Selon les normes EN 60335 partie I EN 60335 partie II - 42
ELEKTRISCH BEHEIZTER HEISSLUFTBACKOFEN
Nach EN 60335 Teil I und EN 60335 Teil II - 42
HORNO ELÉCTRICO POR CONVECCIÓN
Conforme con las normas EN 60335 parte I EN 60335 parte II - 42
FCE 6
FCE10
FCE 20
10/08/2007 Rev.0 161523
I
GB
F
D
E
ISTRUZIONI PER L’INSTALLAZIONE, L’USO E LA MANUTENZIONE
INSTALLATION,USEANDMAINTENANCEINSTRUCTIONS
INSTRUCTIONS POUR L’INSTALLATION,L’EMPLOIETL’ENTRETIEN
INSTALLATIONS-,BETRIEBS-UNDWARTUNGSANLEITUNGEN
INSTRUCCIONESPARALAINSTALACIÓN,ELUSOYELMANTENIMIENTO

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GB
SECTION DESCRIPTION PAGE
CONTENTS
Warnings.............................................................................................................................................. 2
1. Technical data.................................................................................................................................... 4
1.1 Table I: Technical data........................................................................................................................ 4
2. Installationinstructions .................................................................................................................... 4
2.1 Data plate ............................................................................................................................................ 5
2.2 Preparing for installation .................................................................................................................... 5
2.2.1 Laws, regulations and technical directives ........................................................................................ 5
2.3 Positioning.......................................................................................................................................... 5
2.4 Cold water connection (softened) ...................................................................................................... 6
2.5 Waste water outlet ............................................................................................................................... 6
2.6 Electrical connection .......................................................................................................................... 7
2.6.1 Earthing............................................................................................................................................... 7
2.6.2 Equipotential system .......................................................................................................................... 7
2.6.4 Power supply cable ............................................................................................................................. 7
2.6.5 Electric connection of the cable to the terminal board...................................................................... 8
2.6.6 Connections to the different electrical networks ............................................................................... 8
2.7 Other outlets........................................................................................................................................ 9
2.8 Room ventilation ................................................................................................................................9
2.9 Presenting the oven to the user........................................................................................................... 9
2.10 Grill assembly ..................................................................................................................................... 9
3. Userinstructions ................................................................................................................................ 10
3.1 Commissioning................................................................................................................................... 10
3.1.1 Description of oven controls: ............................................................................................................. 10
3.2 Start-up ................................................................................................................................................ 12
3.2.1 Programming the “timer”; cooking time ............................................................................................ 12
3.2.2 Using the electric thermostat .............................................................................................................. 12
3.2.3 Oven lighting ...................................................................................................................................... 12
3.2.4 Using the humidifier ........................................................................................................................... 12
3.3 Switching off the oven........................................................................................................................ 13
4. Replacingthemost important components ..................................................................................... 12
5. Maintenanceandcleaning ................................................................................................................ 14
5.1 Maintenance ....................................................................................................................................... 15
5.2 Yearly maintenance............................................................................................................................. 16
5.3 Installation of extractable washing spray .......................................................................................... 16
5.4 Safety devices control and safety systems of the oven ..................................................................... 17
5.5 switching off in the event of equipment faults .................................................................................. 17
5.5.1 Steps to take if the oven is not to be used for a lengthy period......................................................... 17
5.6 Cleaning .............................................................................................................................................. 18
5.6.1 Cleaning after cooking and at the end of the day.............................................................................. 18
INSTALLATIONDIAGRAM ............................................................................................................... 19

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- Installation,start-up andmaintenance ofthe oven aretobe carried outonly by skilled personnelauthorized by our
firm or by licensed installers.
- Read the instructions contained in this manual carefully as they provide important information on the correct
installation,operation and maintenance procedures.
- Storethis manual carefully for future reference bytheoperators.
- After removing the packing, check the integrity of the equipment.
- Inthe event of equipment failure ortrouble, do not operate the equipment,callprofessionally qualified personnel.
- Packagingelements(plastic bags, polystyrene foam, nails, etc.) are potentially dangerous andshouldnot be left
withinthereachof children.
- Beforeconnecting theequipment,make surethat the datareported on theplate correspondtothose ofthe electric
andwatersupplynetworks.
- The plate is located on the front lower right side.
- The equipment is to be operated by specifically trained staff only.
- Thisequipment mustonly be usedfor thepurposesfor whichit was designed,i.e. cookingor warming upfood; any
other useis tobe considered improper and therefore dangerous.
- Do not obstruct air vents or heat dissipation openings.
- Switchoff the oven after use.
In the event of the user or the installation technician failing to observe the instructions given in this manual, the Firm
disclaimsall responsibility thereofandcannotbeheld liable foranyaccidentsortroublecaused by suchnon-observance.
THE MANUFACTURER DISCLAIMS ALL RESPONSIBILITY FOR ANY INACCURACIES IN THIS BOOKLET THAT MAY BE
DUE TO TYPING OR PRINTING MISTAKES. THE MANUFACTURER, MOREOVER, RESERVES THE RIGHT TO MAKE THE
MODIFICATIONSTOTHEPRODUCTITCONSIDERSUSEFULORNECESSARY,WITHOUTAFFECTINGITSBASICFEATURES.
WARNINGS

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GB
Standards
Outside dimensions
Width
Depth
Height
Height
Net weight
Cooking chamber dimensions
Width
Depth
Height
Useful volume
Capacity No. Grilles GN 1/1
Capacity No. Trays (600 x 400 mm)
Oven load capacity
Guide c/c distance GN 1/1
Confectionary guide c/c distance
Tray depth
Power supply voltage
AC 220....240 V 50 Hz (or 60 Hz)
External residual
current device
•) Total absorbed electric power
Motor absorbed electric power
Heating absorbed electric power
Power supply
Power supply cable type H07RN-F
Cable no. 3 wires Cross-section
Water supply
Softened water 5°÷7° French
Max. humidifier consumption
* NB : 1 bar = 100 kPa
Waste water outlet
Max. temperature
Oven performance
Hot air temperature range
Time to reach 180-215°C
Consumption to keep average 215°C
Fan speed
MODEL FCE 6 FCE10 FCE20
gas /elettric
mm
mm
min.mm
max. mm
kg
mm
mm
mm
dm3
max.kg
mm
mm
mm
A/ph.
kW
kW
kW
min. mm2
min÷max bar*
l/h
Ø mm
max °C
°C
min
kWh
g/min
868
746
720
807
100
590
335
430
85
6
-
18
60
-
20
x
16
7,9
0,4
7,5
1,5
G 3/4”
1,2 ÷ 4
18
40
100
20 ÷ 270
4/5,0
1,2
2800
940
900
1050
1100
146
640
465
670
199
10
8
30
60
80
20
x
32
15,4
0,4
15
2,5
G 3/4”
1,2 ÷ 4
18
40
100
20 ÷ 270
3,5/4
1,4
1400
1340
995
960
1010
220
638
850
670
363
10/20
-
60 ÷ 80
60
-
20
x
38
22
0,4
21,6
6
G 3/4”
1,2 ÷ 4
18
40
100
20 ÷ 270
5,0
1,0
1400
1.1 TABLEI:TECHNICALDATA
•) With 3N AC 400 V 50 Hz N.B. With 3N AC 380 V 50 Hz. the thermal power drawn is approximately 9% lower.
With 3N AC 415 V 50 Hz. the thermal power drawn is approximately 9% higher.
EN 437 and EN 203 part 1 En 60335 - I and EN 60335 - II - 42
1. TECHNICAL DATA

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Installation and adjustment operations are to be carried out by qualified personnel according to the norms in force.
(See technical specification tables page 4).
WARNINGS:
- If the oven is installed against a wall, the wall needs to withstand temperatures of 80°C and must be incombustible.
- Inlets (water and electricity) and outlets (waste water, steam etc.) are signalled by dedicated tags.
- The top of the oven is not to be used to store goods!
2.1 DATA PLATE
The technical data plate is under the bottom
edge of the instrument panel.
2.2 PREPARINGFORINSTALLATION
Before proceeding to installation, remove the protective plastic film and eliminate any adhesive residues by means of a
suitable product for cleaning stainless steel.
2.2.1 LAWS,REGULATIONSANDTECHNICALDIRECTIVES
The following regulations must be observed during installation:
- Current accident-prevention regulations.
- “Electric system installation” standards.
- The regulations of the electricity board.
- The regulations of the water board.
- Local ”municipal” norms on the drainage of waste water.
- Health regulations.
- Italian law no.46 05/03/1990.
2.3 POSITIONING
Place the oven under a ventilation hood to make sure all vapours are extracted.
Install the oven horizontally and check the correct positioning by means of a level; rotate levelling feet to adjust. The oven
may be installed on its own or in a group of several elements; but make sure it is not placed next to combustible objects.
- Never obstruct the air vents and heat dissipation openings of the oven.
- The electric cable must never be subject to traction.
- Provide clearance of 1/2 metre on the right of the oven for maintenance.
2. INSTALLATION INSTRUCTIONS
V
KW
HZ
Matr. N°
Mod.

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GB
2.4 COLDWATERCONNECTION(SOFTENED)
Water pressure min. 120 kPa max. 400 kPa (1,2 < PH2O < 4
bar). Thewaterinlets (Fig.1 Pos.A) mustbe connectedtothe
diluted feeding system at a max. temperature of 50°C through
shut-offcocks,tobeclosedwhentheequipmentisnotworking
or during maintenance operations.
The water is used to supply the humidifier.
Between the shut-off valve and the pipe hooking up with the
oven, there must be a mechanical filter so as to prevent any
ferrous waste getting inside that could over time cause
oxidation of the oven.
Ifthehardnessofthewaterisgreaterthan5-7°Fr, itisnecessary
to install a softener with automatic regeneration, to be
positioned after the mechanical filter.As regards the flow rate
per hour of the softener, refer to the Table I.
2.5 WASTEWATEROUTLET
Thewaterdischarge(Fig.2Pos.A)mustbeconveyedtoadrain-
trap (Fig. 1.2 Pos. B) according to the local sanitary standards
inforce.
The discharge duct must be made of materials resistant to
100°C temperature.
We recommend placing an open relief pipe
(Fig.2 Pos. C) between the water discharge coming from the
ovenand the drain-trap, ca.1 meter in height, insuch a way as
to foster the water down flow.
Theoven isdesigned todirect the dischargeof theblack water
on the left side and on the rear (Fig.2 Pos. D).
N.B.“Closed”connection to the channelisNOTallowed!
Fig.1
A
Fig.2
Non included
in the supply
1m
C
A
D
B

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2.6 ELECTRICALCONNECTION
The electrical connection must be carried out by qualified authorized personnel only, in compliance with the regulations in
force. Check the data reported in the technical data Table on page 4 of this manual, on the adhesive connection label on page
11 and in the wiring diagram. The connection envisaged is fixed.
IMPORTANT:A multi-polar mainscut-offdevicemust be providedupstreamfrom each oven, with acontact opening gapof
at least 3 mm.
For example:
- a manual switch of suitable capacity, equipped with fuses
- residual current device.
2.6.1 EARTHING
It is vital to earth the oven. Connect the terminals marked by
the symbols ( ) positioned on the line-in terminal block
to an efficient grounding complying with the regulations in
force.
CAUTION: NEVER CUT THE GROUNDING CABLE
(yellow-green)
THE MANUFACTURER DISCLAIMS ALL
RESPONSIBILITYIFTHESESAFETYSTANDARDSARE
NOTCOMPLIEDWITH.
2.6.2 EQUIPOTENTIALSYSTEM
The oven must be included in an equipotential system whose
efficiencymustbecheckedaccordingtothestandardsinforce.
Thescrewmarked by the ”Equipotential”(Fig. 3 Pos.A) label
is near the terminal block on the base.
2.6.4 POWERSUPPLYCABLE
Theovenissuppliedwithoutapowercable.Thespecifications
of the power supply connection flexible cable must match or
besuperiortothoseofthecablewithrubberinsulationH07RN-
F.
As regards the cross-sections of cables, refer to the table on
page 12. Introduce the cable through the cable clamp (Fig.4
Pos.B)andsecureitfirmly.Duringoperation,thepowersupply
voltage should not differ from the voltage rating by +/-10%.
Fig.3
A
Fig.4
C
B
A

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GB
3N AC 380...415 V 50 Hz
3 AC 220...240 V 50 Hz
AC 220...240 V 50 Hz
PE (Earth) yellow - green
N (NP) blue
L3(T) black
L2(S) black
L1(R) bronwn
PE (Earth) yellow - green
L3(T) blue
L2(S) black
L1(R) bronwn
PE (Earth) yellow - green
N (NP) blue
L1(R) bronwn
MODEL
TYPE OF VOLTAGE
FCE 6 FCE 10 FCE 20
I max.
A/f No. cables
mm2
3N AC 380...415 V 50 Hz
3 AC 220...240 V 50 Hz
AC 220...240 V 50 Hz
WIRING DIAGRAM
DRAWING No.
10,9
18,8
32,7
5 x 1,5
4 x 2,5
3 x 6
11377
I max.
A/f No. cables mm2
24,3
39,9
67,8
5 x 2,5
4 x 6,0
-
11384
I max.
A/f No. cables mm2
33
57
-
5 x 6,0
4 x 10,0
-
12426
2.6.6 CONNECTIONSTOTHEDIFFERENTELECTRICAL NETWORKS
2.6.5 ELECTRICCONNECTION OFTHECABLETOTHETERMINALBOARD
Equipment is manufactured to operate with the following voltage values:
3NAC380...415V; 3AC220....240V orAC 220....240V 50 Hz.
(in case of 60 Hz. power supply, request the appropriate kit).
If it is to be connected to one of these voltages, proceed as follows:
• Remove the right panel.
• Connect the power supply cable to the terminal block according to the mains voltage, following the wiring diagram and the
adhesive connection label placed near the terminal block.
• Fasten the cable-clamp firmly after inserting a sufficient length of cable.

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Fig.5
BA
B
D
C
2.7 OTHEROUTLETS
For no reason may the food vapour vent or waste water outlet of the appliance be closed, blocked or channelled together with
other pipes.
2.8 ROOMVENTILATION
It is necessary to have plenty of air coming into the rooms to take the place of the volume of air expelled through the flues,
approximately 30 m3/h.
Air should be introduced into the room without causing any dangerous draughts or being directed towards the operators.
Adjust the ventilation outlet flaps properly.
Regularly clean the intake fan, filters and pipe to prevent the fans getting clogged. Never use flammable solvents to clean the
filters. Periodically check the outlet for any damage or obstruction.
2.9 PRESENTINGTHE OVENTOTHEUSER
Explain the operation and use of the oven to the user with the aid of the instructions booklet.
Leave the instructions booklet with the user and explain he needs it for further reference.
A technical service and maintenance contract should be recommended for the user.
2.10 GRILLASSEMBLY
The assembly of the grills is a simple and intuitive operation:
- insert the R and L supporting grills (Fig. 5 Pos.A) on the specially designed fasteners (Fig. 1. 5 Pos. B).
- insert the oven grill (Fig. 5 Pos. C) on the supporting grills (Fig. 1. 5 Pos.D) by inserting it correctly as indicated in Figure
5.

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GB
3.1 COMMISSIONING
CAUTION:Forsupervisedoperationonly.
After positioning and connecting the oven, the inside is to be cleaned thoroughly. Spray the inside of the oven with a specific
degreasing product (make sure not to use products that can leave residues that smell in the oven). Turn the switch onto the
”convection” function, on the thermostat select a temperature of 90°C and turn the power control onto 2, then operate the
oven for 30÷40 minutes. Turn the oven off and dry with a cloth.
CAUTION:Never use coarse salt since it would not dissolve completely. In the long run, undissolved salt can cause corrosion
at contact points.
Lower temperatures than static ovens are used, they may be from 20 to 30°C lower depending on the type of food to be
cooked. Two cooking cycles are possible to have different temperatures and humidity levels. Make sure that the food is
placed so as to avoid any modification of the balanced air circulation inside the chamber (max. load approx. 4 kg/GN 1/1).
Warning: whenthe ovenis hot, openthe door cautiouslysincethe accumulated steam can scald.
Hot surfaces of the oven: door, glass and front.
3.1.1 DESCRIPTIONOFOVENCONTROLS:
STEAMOUTLET
Discharges the steam outside and therefore controls the amount of steam in the cooking chamber.
To be used according to the food to cook.
VENTILATIONTOLOWEROVENTEMPERATURE
This is used to lower the temperature of the cooking chamber quickly. The fan
also turns with the door open.
CONVECTIONCOOKING
From 50°C to 270°C this is the fastest cooking method. It offers the opportunity of combining different
cooking methods without altering the flavour, thanks to the hot air evenly distributed in the chamber by
a fan. Ideal for roasting, gratinating, toasting and grilling.
TIMER;MINUTECOUNTER
Sets the cooking cycle times.
INTERNALTEMPERATURE
Sets the temperature of the internal chamber.
OVENLIGHT
A lamp inside the chamber lets you see the food while it is cooking. With lengthy cooking processes it
is worthwhile switching off the light.
COOKINGCHAMBERHUMIDIFICATION
Itispossibletoadjustthepercentageofmoistureinthecookingchamber.Itisessentialtoobtainproducts
with a low moisture content, such as bread, biscuits and cakes, soft items.
The humidifier is also used to prevent roasts from burning or losing a lot of their liquid.
3. USER INSTRUCTIONS

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ELECTRIC CONVECTION OVEN
TAB.1
-1CONDENSATEOUTLETKNOB-
-4TIMERINDICATOR-
-6THERMOSTATINDICATOR-
-9HUMIDIFIERINDICATOR-
-2MAININDICATORLIGHT-
-3SELECTOR KNOB-
-5TIMERKNOB-
-7THERMOSTATKNOB-
-8 OVEN LIGHT SWITCH-
-10HUMIDIFIER KNOB-

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GB
Position
knob Timeon
in %
H2O pressure 1 bar
approximetely l/h
0
1
2
3
4
5
6
0
1
2,6
4,5
7,2
10,5
18
0
6
15
25
40
59
100
FCE 6 - 10 - 20
3.2 START-UP
Before switching on the oven you need to switch it on electrically with the multi-polar switch and to open the water valve
upstream from the oven. Turn the knob 3 (Tab.1) of the main oven switch to power up the various components, thereby
selecting one of the cooking programs. With the oven door closed, the fan starts to turn.
3.2.1 PROGRAMMINGTHE“TIMER”;COOKINGTIME
Turn the knob 5 (Tab.1) onto manual ( ). In this position the cooking time
is endless and the buzzer is excluded.
The yellow light 4 (Tab.1) will come on. It is also possible to set the cooking
time in minutes by turning it clockwise. Maximum time 120 minutes. At the
end of the set time, the buzzer will sound and operation stop.
To stop the buzzer, press the knob 5. Before putting any food inside, you need
to preheat the oven to the temperature selected for that cooking, in the
convection function and then switch onto the desired function.You can see the
temperature has been reached when the light 6 goes out.
3.2.2 USINGTHE ELECTRICTHERMOSTAT
With knob 7 it is possible to set a temperature inside the oven between 50°C
and 270°C. Light 6 goes out to indicate the set temperature has been reached.
3.2.3 OVENLIGHTING
Push-button 8 (Tab.1) switches the oven light on and off.
3.2.4 USINGTHEHUMIDIFIER
The humidifier has the function of keeping the cooking chamber humid and opposing the drying effect of the fan to prevent
products drying out too much and losing weight.
The amount of water introduced depends on the position of the knob (see table below).
The humidifier works intermittently. The yellow light 9 (Tab.1) indicates that the humidifier is working.
N.B.: Check the state of the oven from time to time. If the rate of humidity in the cooking chamber is too high the bottom of
the oven will be wet.

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4. REPLACING THE MOST IMPORTANT COMPONENTS
Disconnect all electrical and water supplies to the oven before carrying out any maintenance operation.
All components subject to wear are easily accessibile from the right side of the unit.
CAUTION:Only to be carried out by qualified personnel!
Disconnect all electrical and water supply.
A)Electriccomponents
All the electric components are on the right-hand side of the oven.
In order to replace them, you therefore need to take off the right-hand side panel.
This is why the oven should be installed with sufficient clearance on the right-hand side.
B) Oven lamp
- Removethe twoscrews(Fig.6 Pos.A).
- Remove the frame (Fig.6 Pos. B) with glass.
N.B.Checkthatthesiliconerubbergasketisnotdamaged.
- Replace the filament lamp (Fig. 6 Pos. C) of the oven
with one of the same type.
- Fit it all back together in reverse order to the above.
Fig.6
B
A
A
C
C)Reset Thermostat Limit
- Après déclenchement du Thermostat Limit provoqué
par une surchauffe des produits de combustion, il faudra
le réenclencher en procédant de la façon suivante :
- Démontez le panneau de droite (Fig.7 Pos.A).
- AppuyezsurleboutonrougesituésurleThermostatLimit
(Fig.7Pos.B).
- Remontez le panneau de droite.
Fig.7
B
B
3.3 SWITCHINGOFFTHE OVEN
Just turn knob 3 onto “zero” ( ).
At the end of cooking or the shift, you also need to:
- Shut the water supply valve.
- Cut off power with the multi-polar switch.

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GB
D)Replacementoftheelectricresistance
Accessthe internalresistance (Fig. 8 Pos. B- Fig. 9 Pos. B) byopening the air conveyor and removingthe externalrear panel.
- Disconnect the resistance connection cables of the electric components.
- Disassemble the resistances by loosening the screws (Fig. 8 Pos.A - Fig. 9 Pos.A) from the inside - Then, reassemble the
new resistances by proceeding in reverse order and by using the wiring diagram.
E)Replacement of theinternal glass
- Turn the glass locking devices (Fig.10 Pos. B).
- Open the internal glass and loosen the hinge fastening screws (Fig.10 Pos.A).
- Remove and replace the glass (Fig.10 Pos. C) and re-assemble the new one by proceeding in reverse order.
F) Cleaning solenoid valve filters
- Remove the rear panel.
- Remove the water supply pipe (Fig. 11 Pos.A).
- Take out the filter (Fig. 11 Pos. B) and wash it thoroughly.
- Fit it all back together.
Fig.8 Fig.9
Mod. 6-10 Mod. 20
AA
B
A
A
B
Fig.10
A
B
Fig.11
A
B

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G) Replacing the oven door lock and handle
- Turn the locking devices of the internal glass (Fig.12 Pos. C).
- Open the internal glass (Fig.12 Pos. D)
- Loosen the fastening screws (Fig.12 Pos.A)
- Remove the protections of the lock (Fig.12 Pos. B).
- Remove the lock unit (Fig.13 Pos.A)
- Loosen the nuts (Fig.13 Pos. B) of the handle and remove it by pulling it out of the door.
- Replace the damaged components and reassemble by proceeding in reverse order with the aforementioned operations.
D
C
B
A
Fig.12 Fig.13
A
B
5.1 MAINTENANCE
Beforedoinganymaintenanceworkyoumustcutofftheelectricityandwatersuppliestotheoven.Thefollowingmaintenance
operations should be carried out at least once a year:
- Check the control and safety devices work properly.
- Check operation as per paragraph 3 “USER INSTRUCTIONS”.
All the oven components, being subject to wear, are easy to reach from the right-hand side.
5. MAINTENANCE AND CLEANING

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GB
5.2 YEARLYMAINTENANCE
To be carried out only by a specialised and authorised
technician.
1) Check the sealing of the door gasket.
2) Check the sealing of the glass gasket of the lamp holder.
3) Disassembly and thorough cleaning of the fan. Open the
air conveyor by pushing the pins and turning them by
90°C. Disassemble the fan (Fig.14 Pos. A) and clean it
thoroughly (the screw is left). Blow the nebuliser with
compressed air (Fig.14 Pos. B). Re-assemble the air
conveyor by placing the pins in their initial position and
by pushing them tightly until a hooking noise is heard.
4) We recommend oiling the seal in which the motor pin
passes.
5) Descale the probes taking care not to invert the wires.
Fig.14
A
B
5.3 INSTALLATIONOFEXTRACTABLEWASHINGSPRAY
Installthe extractablewashing spray (Fig.15 Pos.A) onthe
designed holes in the lower part of the oven (Fig. 1.15 Pos.
B).
Tighten the spray (Fig.15 Pos.A) to the oven (Fig. 15 Pos.
B) by using the provided screws (Fig. 15 Pos. C).
At the end of the installation, connect the water feed to the
designed fitting (Fig.15 Pos. D).
Fig.15
C
D
B
A

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5.4 SAFETYDEVICES CONTROLANDSAFETYSYSTEMS OFTHE OVEN
- PROTECTIONOFTHEAUXILIARYELECTRICCIRCUIT
Controlled by a fuse (6.3 A) on the auxiliary circuit line.
- MOTOR-DRIVENFANPROTECTION
The motor-driven fan has an internal overload switch that automatically trips if the windings overheat. Reset is automatic
when normal temperature returns. The likely causes of this safety device tripping comprise: rubbing or stiffening of the
motor fan-pin system, excessive uneven scale on the blade, etc.
- OVENDOORMICROSWITCH
The oven switches off automatically when the oven door is opened (unless in ventilation function).
- SAFETYTHERMOSTAT
- This device trips if there is any trouble with the oven temperature control thermostat so the admitted limits are not
exceeded. In the event of a failure, in order to restore operation, take off the control panel on the right and press the red
push-button of the safety thermostat. Notify a technical service centre.
5.5 SWITCHINGOFF INTHEEVENTOFEQUIPMENTFAULTS
IMPORTANT:ITISNECESSARYTOSWITCHTHEOVENOFFWITHTHEMULTI-POLARSWITCHUPSTREAM.
CLOSETHEWATERSHUT-OFFVALVE.REQUESTANAUTHORIZEDTECHNICIANFROMYOURDEALER.
A) Replacing the light bulb illuminating the cooking chamber (see above paragraph).
B) Waste water/cooking vapour outlet clogged.
If the waste water or cooking vapour outlet gets clogged, you need to:
- Check that the outlet is clear as far as the open siphon.
- Rinse thoroughly with running water and check it flows off freely when drained.
C) The motor-driven fan stops.
There may be two causes:
- The microswitch is defective, or set wrongly, or the door is not properly shut.
- The overload switch has tripped, cutting off the power supply in the event of overheating.
Resetting is automatic.
If the motor stops often, request a skilled technician to find the causes of the trouble.
D) Oven heating fails to work.
- Check the position of the switch, “Timer” and electronic thermostat.
- Check whether the door is shut and the fan turns.
- If the heating fails to work, the safety thermostat of the cooking chamber has probably tripped.
In the event of overheating >350°C in the oven, the safety thermostat in the cooking chamber cuts off the power
supply.
- The safety thermostat in the cooking chamber can only be reset by a technician authorized by the dealer
5.5.1 STEPSTOTAKEIFTHEOVENIS NOTTOBEUSEDFORALENGTHYPERIOD.
After thoroughly cleaning the oven both inside and outside:
- Open the multi-polar switch contacts to cut off the power supply.
- Shut the water valve upstream from the oven.
- Give all the steel surfaces a good wipe over with a cloth lightly soaked in Vaseline oil in order to apply a protective film.
- Leave the oven door half open.Talcum powder on the gaskets.

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Fig.16
A
Fig.17
B
A
C
5.6 CLEANING
CAUTION:Donot use runningorpressurizedwatertoexternallycleantheoven.Waterinfiltrationmaydamgeinternal
electriccomponents.
Daily oven cleaning is necessary for health reasons are to ensure correct operation.
5.6.1 CLEANINGAFTERCOOKINGANDATTHEENDOFTHEDAY
Use a specific degreasing product to clean the oven (do not use corrosive or chlorine-based detergents). It is recommended to
follow the detergent manufacturer’s directions.
1)Close the oven and set the convection + humidifier function, a temperature of approximately 85°C and leave the detergent
to work for approximately 15 min.
2)Then, open the oven remove the grills and the corresponding side guides (Fig.16 Pos.A) and wipe it with a damp cloth or
dry it with hot air at 100°C.
3)Remove the filter and the removable parts and wash them carefully open, remove the air conveyor (Fig.17 Pos. A) by
loosening the fastening screws (Fig. 17 Pos. B and Pos. C) in order to clean the inside of the oven with great care. The air
conveyor can be washed in the dishwasher.
4)Rinse the oven and accessories with water, possibly using the external hand shower (optional on all versions).

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ELECTRICOVENFCE6
B) Softened water inlet G 3/4”
D) Water outlet Ø 30 mm
F) Vent pipe Ø 40 mm
G) Power supply cable input
INSTALLATION DIAGRAM

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ELECTRICCONVECTIONOVENFCE6WITHSTANDSF3