MBM FEMD610 Quick start guide

FORNO “MISTO” DIRETTO ELETTRICO ELETTRONICO
DIGITALE PROGRAMMABILE SCHERMO LCD
Secondo le norme EN 60335 parte I EN 60335 parte II - 42
PROGRAMMABLE DIGITAL ELECTRONIC ELECTRICAL
DIRECT “COMBINED” OVEN WITH LCD DISPLAY
In accordance with standards EN 60335 part I EN 60335 part II - 42
FOUR “MIXTE” DIRECT ÉLECTRIQUE ÉLECTRONIQUE
NUMÉRIQUE PROGRAMMABLE ÉCRAN LCD
Selon les normes EN 60335 partie I EN 60335 partie II - 42
ELEKTRISCH BEHEIZTER DIREKTER KOMBI-BACKOFEN
MIT ELEKTRONISCHER DIGITALER REGELUNG UND
LCD-BILDSCHIRM
Secondo le norme EN 60335 parte I EN 60335 parte II - 42
HORNO MIXTO DIRECTO ELÉCTRICO - ELECTRÓNICO
DIGITAL PROGRAMABLE CON PANTALLA “LCD”
Conforme con las normas EN 60335 parte I EN 60335 parte II - 42
I
GB
F
D
E
ISTRUZIONI PER L’INSTALLAZIONE, L’USO E LA MANUTENZIONE
INSTALLATION, USEANDMAINTENANCEINSTRUCTIONS
INSTRUCTIONS POURL’INSTALLATION,L’EMPLOI ETL’ENTRETIEN
INSTALLATIONS-,BETRIEBS-UNDWARTUNGSANLEITUNGEN
INSTRUCCIONESPARALAINSTALACIÓN,ELUSOYELMANTENIMIENTO
FEMD 610
FEMD 110
FEMD 210
30/01/2008 Rev.6 171423

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GB
SECTION DESCRIPTION PAGE
CONTENTS
Warnings.............................................................................................................................................. 3
1. Technical data .................................................................................................................................... 4
1.1 Table I:Technical data......................................................................................................................... 4
2. Installation instructions ................................................................................................................... 5
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
2.6.3 Connections to the different electrical networks ............................................................................... 7
2.6.4 Power supply cable ............................................................................................................................. 8
2.6.5 Electric connection of the cable to the terminal board...................................................................... 8
2.7 Other outlets........................................................................................................................................ 8
2.8 Room ventilation................................................................................................................................8
2.9 Introduzione del forno all’utente ....................................................................................................... 8
2.10 Grill assembly ..................................................................................................................................... 9
3. Userinstructions ................................................................................................................................ 10
3.1 Commissioning................................................................................................................................... 10
3.2 Panel presentation............................................................................................................................... 11
4. Using and programming the electronic oven.................................................................................. 12
4.1 Turning the control panel on and off.................................................................................................. 12
4.2 Description of the main keys on the control panel ............................................................................12
4.3 Using the control panel....................................................................................................................... 13
4.3.1 Setting the time ................................................................................................................................... 13
4.3.2 Selecting the baking type................................................................................................................... 13
4.3.3 Display and modification of the baking parameters ..........................................................................14
4.4 Display and special adjustments ........................................................................................................ 14
4.4.1 Relief valve ......................................................................................................................................... 14
4.4.2 Humidifier ........................................................................................................................................... 14
4.4.3 Core probe........................................................................................................................................... 15
4.4.4 Delta t function (DT).......................................................................................................................... 15
4.4.5 Cooling the baking area ..................................................................................................................... 15
4.4.6 Delayed turning on of the oven.......................................................................................................... 15
4.5 Automatic operation: programming................................................................................................... 16
4.5.1 Creating a program.............................................................................................................................. 16
4.5.2 Executing a program........................................................................................................................... 16
4.5.3 Displaying a program.......................................................................................................................... 16
4.5.4 Editing a program ............................................................................................................................... 16
4.5.5 Associating a text with the program no.: ........................................................................................... 17
4.5.6 Copying a program ............................................................................................................................. 17
4.6 Turning the oven off ........................................................................................................................... 17
4.7 Special operations............................................................................................................................... 18
4.7.1 Filling the steam generator ................................................................................................................. 18
4.7.2 Lighting of the baking area ................................................................................................................ 18

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- Installation,start-up and maintenance of the oven aretobe carried out only by skilled personnelauthorizedbyour
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.
- Storethismanualcarefullyforfuturereferencebythe operators.
- After removing the packing, check the integrity of the equipment.
- Intheeventofequipmentfailureor trouble, do not operate the equipment, call professionally qualified personnel.
- Packagingelements (plastic bags, polystyrene foam, nails, etc.) are potentially dangerous and should not be left
withinthe reach of children.
- Beforeconnecting the equipment, makesurethat the datareportedon the plate correspondtothose of the electric
andwater supply networks.
- The plate is located on the front lower right side.
- The equipment is to be operated by specifically trained staff only.
- Thisequipment must onlybeused for thepurposesfor which it wasdesigned, i.e. cooking orwarmingup food; any
otheruseis tobe considered improper and therefore dangerous.
- Do not obstruct air vents or heat dissipation openings.
- Switchofftheoven after use.
WARNINGS
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 modifications to the product it considers useful or
necessary, without affecting its basic features.
In the event of the user or the installation technician failing to observe the instructions given in this manual, the Firm
disclaimsallresponsibilitythereofandcannotbeheldliableforanyaccidentsortroublecausedbysuchnon-observance.
4.8 Alarmsandmessages........................................................................................................................... 18
5. Replacingthemost important components ..................................................................................... 20
6. Maintenanceandcleaning ................................................................................................................ 23
6.1 Yearly maintenance............................................................................................................................. 23
6.2 Installation of extractable washing spray .......................................................................................... 23
6.3 safety devices control and safety systems of the oven...................................................................... 24
6.4 Switching off in the event of equipment faults.................................................................................. 24
6.4.1 Steps to take if the oven is not to be used for a lengthy period......................................................... 24
6.5 Cleaning .............................................................................................................................................. 24
6.5.1 Cleaning after cooking and at the end of the day.............................................................................. 25
6.5.2 Washing (optional unit) ...................................................................................................................... 26
6.5.3 Manual wash ....................................................................................................................................... 26
INSTALLATIONDIAGRAMS ............................................................................................................. 27

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GB
*) With 3NAC 400 V 50 Hz. N.B. With 3N AC 380 V 50 Hz. the thermal power drawn is approximately 9% lower.
With 3NAC 415 V 50 Hz. the thermal power drawn is approximately 9% higher.
MODEL
Standards
Outsidedimensions
Width
Depth
Height
Height
Netweight
Cookingchamber dimensions
Width
Depth
Height
Usefulvolume
CapacityNo.GrillesGN1/1-2/1
Ovenload capacity
Guide c/c distance GN 1/1
Traydepth
Powersupplyvoltage
3NAC 380....415 V 50 Hz (or 60 Hz)
Externalresidual
currentdevice
Totalabsorbed electric powerMotor
absorbedelectric power
Convectionabsorbedelectricpower
Powersupply
Powersupply cable type H07RN-F
Cableno.5 wires Cross-section
Water supply
Softenedwater5°÷7°
Consumption
Steam function
Combined function
* NB : 1 bar = 100 kpa
Waste water outlet
Max.temperature
Ovenperformance
Hotair temperaturerange
Steamtemperaturerange
Coreprobetemperature range
Timeto reach180-215°C
Consumptiontokeepaverage 215°C
Fanspeed
mm
mm
min.mm
max.mm
kg
mm
mm
mm
dm3
max.kg
mm
min.mm
A/ph.
kW
kW
kW
min.mm2
(min÷max)bar*
l/h
l/h
Ø mm
max.°C
°C
°C
°C
min.
kWh
min.g/min
max.g/min
EN60335 -I
EN 60335 - II - 42
FEMD610 FEMD110 FEMD210
940
850
805
855
120
640
420
430
129
6/-
18÷24
60
20
x
13,6
9,4
0,4
9,0
2,5
G3/4”
1,2÷4
30
55
40
100
20÷270
20÷100
20÷99
4
1
1400
2750
940
900
1050
1100
175
640
420
670
199
10/-
30÷40
60
20
x
22,1
15,3
0,30
15,0
4
G3/4”
1,2÷4
30
60
40
100
20÷270
20÷100
20÷99
5
1,2
800
1400
1340
980
1045
1095
330
640
860
670
322
20/10
60÷80
60
20
x
31,6
21,8
0,30
21,5
6,0
(2X)G3/4”
1,2÷4
90
110
40
100
20÷270
20÷100
20÷99
5,5/6
1,8
800
1400
1.1 TABLEI:TECHNICAL DATA
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 table I).
WARNINGS:
- Ifthe oven isinstalled againsta wall, thewall needsto withstand temperaturesof 80°Cand must beincombustible.
- Inlets(water and electricity) and outlets(waste water, steam etc.) are signalledby dedicated tags.
- The top of the oven is not to be used to store goods!
- Themachinemustbe connectedto thewatersupply.
2.1 DATA PLATE
The plate is located on the front lower right
side.
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 and equipment producing steam, observing the distances indicated in the chapter called “Installation diagrams”.
- 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 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). The water inlets (Fig.1 Pos.A) must be connected to the
diluted feeding system at a max. temperature of 50°C through
shut-offcocks,tobeclosedwhentheequipmentisnotworking
or during maintenance operations.
Water is used for steam condensation in the discharge of black
water, for feeding the humidifier, for steam generation and for
cooling the electronic board and the electric components;
betweenthe shut-offvalve andthe ovenconnectionpipe,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,itis necessary
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.
Theoven does notwork without thewater connection.
2.5 WASTEWATEROUTLET
Thewaterdischarge(Fig.2Pos.A)mustbeconveyedtoa drain-
trap (Fig. 1.2 Pos. B) according to the local sanitary standards
inforce.
Thedischargeductmustbemadeofmaterialsresistantto100°C
temperature.
For20-pan models we recommend placinganopen relief pipe
(Fig.2 Pos. C) between the water discharge coming from the
oven and the drain-trap, ca. 1 meter in height, in such a way as
to foster the water down flow.
It is not required for 6 and 10-pan models since the pipe is
inside the oven.
The oven is designed to direct the discharge of the black water
on the left side and on the rear (Fig.2 Pos. D).
Non included
in the supply
A
Fig.2
D
SOLUTION2
SOLUTION1
>3°
Max. 2m.
Internal
relief
B
1m
C
B
Mod. 6-10 Mod. 20
Fig.1

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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 mains cut-offdevicemust be provided upstreamfromeachoven,withacontact opening gap of
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:NEVERCUTTHEGROUNDINGCABLE (yellow-
green)
THEMANUFACTURERDISCLAIMSALLRESPONSIBILITY
IF THESE SAFETY STANDARDS ARE NOT COMPLIED
WITH.
2.6.2 EQUIPOTENTIALSYSTEM
The oven must be included in an equipotential system
whose efficiency must be checked according to the
standards in force. The screw marked by the
”Equipotential” (Fig. 3 Pos.A) label is near the terminal block
on the base.
2.6.3 CONNECTIONSTO THE DIFFERENT ELECTRICALNETWORKS PE (Earth) yellow-green
N (NP) blue
L3 (T) black
L2 (S) black
L1(R) brown
PE (Earth) yellow-green
L3(T) blue
L2 (S) black
L1(R) brown
PE (Earth) yellow-green
N (NP) blue
L1(R) brown
3N AC 380...415 V 50 Hz
3 AC 220...240 V 50 Hz
AC 220...240 V50 Hz
A
Fig. 3

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GB
2.6.4 POWERSUPPLYCABLE
The oven is supplied without a power cable. The specifications of the power supply connection flexible cable must match or be
superior to those of the cable with rubber insulation H07RN-F.
As regards the cross-sections of cables, refer to the table on page 11. Introduce the cable through the cable clamp and secure
it firmly. During operation, the power supply voltage should not differ from the voltage rating by +/-10%.
2.6.5 ELECTRICCONNECTIONOFTHECABLETOTHETERMINALBOARD
Equipment is manufactured to operate with the following voltage
values: 3NAC380...415V;(3AC220....240VorACSpecialexecution)
220....240 V 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 (Fig.4 Pos. C).
- Connect the power supply cable (Fig.4 Pos. A) to the terminal
blockaccordingtothemainsvoltage,followingthewiringdiagram
and the adhesive connection label placed near the terminal block.
Fasten the cable-clamp firmly after inserting a sufficient length of
cable.
2.7 OTHER OUTLETS
For no reason may the food vapour vent or waste water outlet of the
appliancebeclosed,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 INTRODUZIONEDELFORNOALL’UTENTE
Spiegare il funzioneamento e l’uso del forno all’utente utilizzando il libretto d’istruzioni.
Lasciare il libretto d’istruzioni in mano all’utente e spiegare che lo deve utilizzare per ulteriori consultazioni.
Si consiglia un contratto di servizio, assistenza e manutenzione all’utente.
TYPEOF VOLTAGE
3NAC 380...415 V 50 Hz
AC 220...240 V 50 Hz
No. cables
mm2
FEMD610
5 x 1,5
3 x 10
FEMD110 FEMD210
I max.
A/f I max. A/f
No. cables
mm2No. cables mm2
5 x 2,5
-
5 x 6
-
24,3
-
33,0
-
15,2
41,3
I max.
A/f
MODEL
3AC 220...240 V 50 Hz 24,5 39.94 x 2,5 4 x 104 x 6 57
Special execution on demand:
-
--
Fig. 4
C
B
A

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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 Figure5.
Fig.5
BA
B
D
C

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GB
3. USER INSTRUCTIONS
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). Select the ”convection”
function, a temperature of 90°C and a humidity of 40%, then operate the oven for 30÷40 minutes. Turn the oven off and dry
with a cloth.
The direct combined oven belongs to the second generation of convection ovens. It is a convection oven and a pressureless
steam oven combined into one.The steam is generated within The steam is generated inside the oven and put into circulation
by a powerful fan.Any food can be prepared in the ideal manner with a single oven. The direct combined oven may be used
every day for any kind of cooking. Thanks to its numerous features, it can be used for steam cooking, gratinating, stewing,
browning, grilling, braising, pre-cooking, reheating and defrosting.
Utilization:
1) CONVECTION OVEN: like a conventional oven, but with the well-known advantage of forced-ventilation.
2) STEAMOVEN pressureless: to steam-cook, defrost and heat.
3) COMBINED: for all foods that need to be cooked very differently without having to change oven.
For example: - steaming and then grilling
- browning and then steaming
- steaming and later gratinating
- cooking and roasting meat, baking bread and pastries
- steaming at 100°C
- second cooking
- slow cooking 60/99°C
- boiling, braising and roasting
- defrosting and warming up
- defrosting, heating and cooking different products at the same time
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
(maximum capacity ca. 4 kg/GN 1/1 according to the type of product to be cooked).
The dual speed allows very high performance in the cooking of pastries.
Warning: when the oven is hot, open the door cautiously since the accumulated steam can scald.
Hot surfaces of the oven: door, glass and front.