Mono Ecotouch User manual

FG257 MODULAR DECK UL 08/07 RAC
1
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OPERATION AND MAINTENANCE MANUAL
MODULAR DECK OVEN
DECK 1
DECK 2
DECK 3
DECK 4
DECK 5
FAN (IF FITTED)
MANUAL No. Y-DXT UL
09/03/2015 Rev A15
ECOTOUCH CONTROL

FG257 Adamatic ECOTOUCH MODULAR DECK UL Rev A15
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WARNING LABEL, TO REDUCE RISK OF FIRE
OR ELECTRIC SHOCK
DO NOT REMOVE COVER (OR BACK)
NO USER SERVICEABLE PARTS INSIDE
REPAIR SHOULD BE DONE BY AUTHORISED PERSONNEL ONLY
IMPORTANT NOTES
TO REDUCE RISK OF FIRE OR ELECTRIC SHOCK, DO NOT REMOVE
COVERS (OR BACK SHEETING). NO USER SERVICEABLE PARTS
INSIDE. REPAIR SHOULD BE DONE BY AUTHORISED PERSONNEL
ONLY.
FAILURE TO ADHERE TO THE CLEANING AND MAINTENANCE
INSTRUCTIONS DETAILED IN THIS MANUAL COULD AFFECT THE
WARRANTY OF THIS MACHINE.
THE OVEN SHOULD ONLY BE USED FOR BAKING BREAD, PASTRIES
AND CAKES
(FOR OTHER PRODUCTS PLEASE CONTACT YOUR OVEN SUPPLIER)
SOME SECTIONS OF THIS MANUAL ARE FOR ENGINEERS ONLY AND
THE CUSTOMER SHOULD NOT ATTEMPT TO MAKE ALTERATIONS.
BEWARE OF HOT SURFACES.
DO NOT TOUCH OVEN FRONT OR DOOR WITH BARE SKIN.

FG257 Adamatic ECOTOUCH MODULAR DECK UL Rev A15
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CONTENTS
Section - 1.0 Introduction
Section - 2.0 Overall Dimensions
Section - 3.0 Specifications
Section - 4.0 Safety
Section - 5.0 Installation
Section - 6.0 Isolation
Section - 7.0 Cleaning
Section - 8.0 Operating Conditions
Section - 9.0 Principles Of Operation (and baking advice)
Section - 10.0 TOUCH SCREEN OPERATION
-Basic operation-
10-1.0 Bake using “FAVOURITES” menu
10-2.0 “MANUAL” menu
10-3.0 “PROGRAMMES” menu
10-4.0 “MULTI-BAKE” menu
10-5.0 Creating a program
10-6.0 7-Day timer
10-7.0 Settings
Time and date
Settings –General level
Settings explained –General level
Settings –High level
Settings explained –High level
Default Passcodes
10-8.0 Using the USB port
10-9.0 Diagnostics
Section - 11.0 Troubleshooting
Section - 12.0 Service Information
Section - 13.0 Spares Information
Section - 14.0 Electrical Information
Section - 15.0 WARNING and INFORMATION LABELS
THIS SECTION IS FOR ENGINEERS ONLY AND THE CUSTOMER
SHOULD NOT ATTEMPT TO MAKE ALTERATIONS.

FG257 Adamatic ECOTOUCH MODULAR DECK UL Rev A15
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1.0 INTRODUCTION
The electric modular Deck Oven is an easy to use practical, good-looking oven,
giving an excellent heat recovery rate and an even bake across a wide range of
bread and confectionery products.
Good looking and totally reliable
Conceived with the no nonsense requirements of both the independent and in-store
baker in mind, and designed to visually please as well as give reliable service for
many years. This oven will more than satisfy the most discerning customer.
Top quality specification
The external and internal contact surfaces are stainless steel.
Each modular deck is fitted with durable reinforced one-piece tiles, and an increase
in high-grade insulation and high temperature ceramic sealant, makes the oven more
efficient.
The oven comes with a patented integral steaming system, which reduces energy
consumption and the overall size of the oven. The system produces real steam with
the advantages of spray steam. Pre-steam is also available to reduce the affects of
long loading times.
No drainage is required.
Ecotouch ovens are supplied with TOUCH displays for the user-friendly control
panels. This can show pictures of product types or program numbers that have been
set by the user. When not being used, the screen can show your company logo.
A voice prompt facility is also available for the basic instructions like “Bake over”.
The lights are low voltage, sealed from the chamber and easily accessed from
outside the oven.
Fitted with a choice of hinged easy to clean double glazed doors (using low energy-
loss reflective glass for high visibility) or metal doors, means low energy consumption
and the high kW rating gives good recovery.
(0-100% heating available both top and bottom)
ECOTOUCH
SCREEN
CONTROLS
As it is our policy to improve our machines continuously, we reserve the right
to change specifications without prior notice.

FG257 MODULAR DECK UL 08/07 RAC
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2.0 OVERALL DIMENSIONS
5 HIGH ……………….H= 84” (2135mm)
4 HIGH ……………….H= 79.5” (2020mm)
3 HIGH ……………….H= 79.5” (2020mm)
Ovens available with 1,2,3, 4, and 5 modules
32” deep modules …... D= 51 ¾” (1300mm)
3 Tray wide oven ……. W = 74 ½” (1890mm)
2 Tray wide oven ……. W = 55 ¾” (1416mm)
1 Tray wide oven ……. W = 37” (940mm)
H
D
W
ALL DIMENSIONS ARE APPROXIMATE

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3.0 SPECIFICATIONS
5 DECK OVEN
DECK PLATE HEIGHTS
4 DECK OVEN
DECK PLATE HEIGHTS
3 DECK OVEN
DECK PLATE HEIGHTS
Dimensions in millimetres
25.4mm = 1”

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FG257 Adamatic ECOTOUCH MODULAR DECK UL Rev A15
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ELECTRICAL LOADINGS:
SUPPLY REQUIRED PER MODULAR DECK:
3 TRAY WIDE 2 TRAY WIDE 1 TRAY WIDE
3 Phase (3 wire + ground), 220V. 60Hz 8.85kW, 24Amp 5.93kW,18Amp 3.0kW, 9Amp
3 Phase (3 wire + ground), 208V. 60Hz 7.90kW, 22Amp 5.31kW,17Amp 2.7kW, 8.7Amp
OVERLOAD PROTECTION 30AMPS 30AMPS
3 Phase (3 wire + ground), 480V. 60Hz 8.78kW, 12.4Amp 5.86kW,8.2Amp 4.9kW, 7Amp
OVERLOAD PROTECTION 20AMPS 20AMPS
SUPPLY REQUIRED FOR CANOPY:
1 Phase (2 wire + ground), 220V. 60Hz Fused at 6Amps
1 Phase (2 wire + ground), 208V. 60Hz Fused at 6Amps
NOISE LEVEL:Less than 80 Db
WEIGHT:
(ALL WEIGHTS ARE APPROXIMATE)
Total oven weight –2 tray wide, 3 deck = 1569lbs (711kg)
(Including base frame) –3 tray wide, 3 deck = 2345lbs (1064kg)
–1 tray wide, 3 deck = TBA
Weight per oven chamber module –2 tray wide = 421lbs (191.5kg)
–3 tray wide =575lbs (261kg)
–1 tray wide =TBA
Weight per oven canopy module –2 tray wide = 31lbs (14kg)
–3 tray wide = 38lbs (17kg)
–1 tray wide =TBA
Weight per fan module –2 tray wide = 62lbs (28kg)
–3 tray wide = 62lbs (28kg)
–1 tray wide =TBA
Weight of product (max) per deck –2 tray wide = 86lbs (39kg)
–3 tray wide = 131lbs (60kg)
–1 tray wide =TBA

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4.0 SAFETY
All maintenance must be made with the oven disconnected from the
power supply and then only by fully trained authorized persons.
Check all cover panels, and any pipefittings are securely positioned.
Check oven door handles are not damaged.
Do not operate a deck's steaming system with oven door open.
Always use oven gloves when loading the oven.
When products are removed from the oven, ensure:
(a) Tins are knocked out and stored directly onto tin storage trolley or rack
(Do not leave hot tins on the floor or on tables).
(b)Trays are put into a rack and the rack is wheeled to a safe cooling area.
Do not store items on top of the oven.
Do not store items behind the oven.
Beware of hot surfaces. Do not touch oven front or door with bare skin.
All operatives must be fully trained
People undergoing training must be under direct supervision
The oven should only be used for baking bread, pastries and cakes (for other
products please contact your oven supplier)
No unauthorized modifications should be made to the oven.
Do not walk on the roof of the oven
DISPOSAL
Care should be taken when the oven comes to the end of its working life. All
parts should be disposed of in the appropriate place, either recycling or other
means as the law permits at the time.
NOTE: BAKERY STAFF MUST NOT UNDER ANY CIRCUMSTANCES REMOVE
PANELS TO ACCESS ANY PART OF THE DECK OVEN.
Panels should only be removed by an Adamatic maintenance engineer (or other
fully trained maintenance contractor) for repairs or maintenance, after isolating
oven from power supply.
The Bakery Manager or the Bakery Supervisor must carry out the above daily safety checks

FG257 MODULAR DECK UL 08/07 RAC
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5.0 INSTALLATION
GENERAL
A hard smooth level floor is recommended on which to position the oven and
access for maintenance should be considered.
The oven is not designed to be ” built in” so sufficient clearance must be left in
front of the access panels (right hand side) to allow for servicing.
If not chosen as an oven option, it is recommended that an extraction hood be
placed above the oven to disperse excess steam and heat, which could have
an adverse effect on the bakery ceiling and ambient temperature.
A wall isolator rated at 30Amps must be available in order to completely
isolate the oven.
THIS ISOLATOR MUST BE CLEARLY ACCESSIBLE TO THE OVEN OPERATOR
A chain retainer should be fitted, that is shorter than the power cables, to
protect them from strain if the oven is moved. (Fit to the wall or floor and the
base, using hole provided in castor fixing corner plates).
Installation must be made by a trained authorized engineer and all utilities
must be installed by licensed contractors and must conform to all local and
state building codes.
The oven must be “run in” as stated in the initial start up instructions.
ELECTRICAL CONNECTIONS
Each modular deck requires its own power supply.
SUPPLY REQUIRED PER MODULAR DECK:
3 TRAY WIDE 2 TRAY WIDE 1 TRAY WIDE
3 Phase (3 wire + ground), 220v. 60Hz 8.85kW, 24Amp 5.93kW,18Amp 3.0kW, 9Amp
3 Phase (3 wire + ground), 208v. 60Hz 7.90kW, 22Amp 5.31kW,17Amp 2.7kW, 8.7Amp
OVERLOAD PROTECTION 30AMPS 30AMPS
3 Phase (3 wire + ground), 480v. 60Hz 8.78kW, 12.4Amp 5.86kW,8.2Amp 4.9kW, 7Amp
OVERLOAD PROTECTION 20AMPS 20AMPS
SUPPLY REQUIRED FOR CANOPY:
1 Phase (2 wire + ground), 220v. 60Hz Fused at 6Amps
1 Phase (2 wire + ground), 208v. 60Hz Fused at 6Amps

FG257 Adamatic ECOTOUCH MODULAR DECK UL Rev A15
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DECK OVEN BUILDING
M10 THREADED LIFTING POINTS, 4 POSITIONS
(ALSO USED AS LOCATORS TO POSITION EACH DECK)
858mm
1310mm –3 TRAY
836mm - - 2 TRAY
LIFTING POINTS
ABASE TO DECK MODULE
BSEALANT
CMODULE TO MODULE
DFIXING MODULES
EFLUE JOINTS
FEVAPORATING/DRIP TRAY
GSIDE PANELS and EARTHQUAKE BRACKETS
HIMPORTANT OPERATIONS
IWATER SYSTEM SETUP
J EXHAUST CONNECTIONS
KINITIAL START-UP

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.
REST MODULE APPROX. 4” FROM FRONT OF BASE
APPLY SILICON ALL THE WAY ACROSS FRONT JOIN AREA.
LIFT MODULE AND LOWER ONTO POSITIONING PINS
THIS WILL COMPRESS THE SEALANT.
SEALANT ACROSS
FRONT
BASE
MODULE
.
BOLT BASE AND MODULE TOGETHER AT 4 CORNERS
SEAL AND POSITION EACH ADDITIONAL MODULE AS ABOVE.
SEE INSTRUCTIONS FOLLOWING FOR FIXING.
JOINING DECK SECTIONS
A
B
C
FRONT
FRONT

FG257 Adamatic ECOTOUCH MODULAR DECK UL Rev A15
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ENSURE ALL FRONT FACES LINE UP THEN
BOLT TOGETHER EACH MODULE.
1 FIXING EACH SIDE AT FRONT.
FRONT
FRONT
D
E
F
WHEN ALL MODULES ARE
POSITIONED AND FIXED AT THE
FRONT, ATTACH JOINING BRACKETS
TO FLUE JOINTS.
(SELF-TAPPING SCREWS)
FIT EVAPORATING DRIP TRAY
TO THE BOTTOM SECTION.
(SELF-TAPPING SCREWS)

FG257 Adamatic ECOTOUCH MODULAR DECK UL Rev A15
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G
FIT SIDE PANELS.
FIX SCREWS BUT DO NOT TIGHTEN.
MOVE PANELS TO LINE UP FRONT EDGES
(HOLES ARE SLOTTED) AND THEN TIGHTEN SCREWS.
FRONT
SCREWS
CLAMPING DOWN IN EARTHQUAKE ZONES
The base structure should be held in place by bolting
down to the floor with suitable fixings, using bracket part
number 247-01-00075 in diagonally opposite corners.
Holes for fixings
Clamp bracket (247-01-00075) over
frame and fix to floor in 2 positions
NOTE
If this method of fixing down is used, enough space should be left surrounding the
oven to allow for maintenance and cleaning, without moving the oven.

FG257 Adamatic ECOTOUCH MODULAR DECK UL Rev A15
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REAR VIEW OF OVEN
H
IMPORTANT OPERATIONS
EARTH (GROUND) STRAPS MUST BE CONNECTED
BETWEEN EACH SECTION.
PART NUMBER
M158-25-11200
SUPPLIED
EARTH STRAP
TILE RETAINING BRACKETS
RETAINING BRACKETS IN 2 POSITIONS ON EACH DECK
POSITION ON DELIVERY
POSITION AFTER INSTALLATION
REMOVE SCREWS (2 PER BRACKET, NOT SHOWN).
TURN BRACKET 180 DEGREES.
ADJUST BRACKET TO TOUCH TILE AND REFIT SCREWS.
THIS MUST BE DONE ON EACH DECK.
TURN BRACKET 180 DEGREES.
BRACKET PART No.M257-06-00015

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WATER SUPPLY REQUIREMENTS
The set up procedure on the next page must be followed to
allow the steaming system to function correctly
THIS EQUIPMENT IS TO BE INSTALLED TO COMPLY WITH THE
APPLICABLE FEDERAL, STATE, OR LOCAL PLUMBING CODES
All ovens with steam require a ½” NPT hot or cold water supply at a pressure
of 2 - 3 bar (29 –44 psi). Located approximately 10” from the right and 4” from
the top of the stand when facing the front of the oven.
Only one water supply is required per oven. A manifold supplies all decks from
one connection point.
For proper operation of the steam system it is recommended that the water
supply follows the following specifications:
Hardness 0-4 grains per gallon
PH range 7.0 to 8.5
Chloride concentration 0 –30 ppm
Calcium 0 –4 ppm
Magnesium 0 –4 ppm
Alkalinity 0 –20 ppm
Consult your water treatment company for proper water filtration system
information.
No drain is required for this oven.
A Dual Check Valve Backflow Prevention Device is supplied fitted to the water
inlet manifold.
I

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WATER SYSTEM SETUP PROCEDURE
It is imperative that the water delivery to the deck oven is checked for the
steam system to operate correctly
1. Flush out the main feed pipe to be used, until water runs clear and free from debris.
2. Connect main feed to oven.
3. Connect flexible hoses to each deck.
4. Place a container under the test valve.
5. Slowly open test valve fully and with the water flowing check the regulator is set to
0.75 bar. If not adjust using the screw above the valve.
Never use the oven above this setting
6. When the pressure has stabilised shut the test valve.
REPEAT 4,5 AND 6 AT THE END OF INSTALLATION.
NOTE. DYNAMIC PRESSURE, NOT STATIC, IS BEING MEASURED.
STOP TAP
ADJUSTING SCREW
SET TO 0.75 bar
TEST VALVE
FILTER
TO OVENS
DUAL CHECK VALVE BACKFLOW
PREVENTION DEVICE
WATER REGULATOR SET UP
LOCATED ON REAR OF OVEN
REGULATOR

FG257 Adamatic ECOTOUCH MODULAR DECK UL Rev A15
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Exhaust Connections (IF CANOPY FITTED)
Ideally an exhaust duct should rise 78” (2 metres) above the bakery roof
protected from wind and birds by a duct protector.
It should be of a suitable material to take the high temperatures and humidity
expected.
It should be flexible and easily removable at the oven connection point.
This allows the oven to be moved for cleaning when required.
10” Dia.SPIGOT
CONNECTION POINT
WITH EXTRACTION FAN FITTED
WITHOUT EXTRACTION FAN FITTED
CONNECTION POINT
13”
23”
9 ½”
10” Dia.SPIGOT
ROOF
CANOPY
J

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INITIAL START UP
THIS PROCEDURE MUST BE ADHERED TO FOR THE OVEN
WARRANTY TO BE VALID.
In order for the oven to give good reliable service the deck tiles must be initially
brought up to temperature as stated below. After this running in period the oven can
be used as required.
Running in procedure
1. Turn the oven on and note the temperature shown.
(This will be the temperature inside the cooking chamber)
2. The temperature needs to rise to 110deg C, at no more than 2deg a minute.
DO NOT USE BOTTOM HEAT AT ANY TIME.
3. Take the temperature up to 260deg C, at no more than 1deg in 2 minutes.
THIS WILL TAKE 5 HOURS.
K

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6.0 ISOLATION
WARNING
THE “POWER OFF” BUTTON ON THE FRONT OF THE OVEN DOES
NOT ISOLATE THE POWER SUPPLY.
A WALL ISOLATOR RATED AT 30AMPS MUST BE
AVAILABLE IN ORDER TO COMPLETELY ISOLATE THE
OVEN.
THIS ISOLATOR MUST BE CLEARLY ACCESSIBLE
AND KNOWN TO THE OVEN OPERATOR
TO STOP THE OVEN IN AN
EMERGENCY SWITCH OFF AT THE
MAIN WALL ISOLATOR