Mono FG159 User manual

Eco Convection Ovens | 4/5/7/10-Tray | Steam Installation and Operation Manual
FG1BX-UK-MAN-0100 | Rev. A23 (March 2023)
MonoEquip.com
MONO Eco Convection Oven
Installation and Operation Manual
EN
Oven Serial Number _________________________________
Oven Code 138 149 150 153 158 159 170 173
Condenser Serial Number ____________________________ (if fitted)
In the event of an enquiry, please quote these serial numbers.

Eco Convection Ovens | 4/5/7/10-Tray | Steam Installation and Operation Manual
2MONO FG1BX-UK-MAN-0100 | Rev. A23 (March 2023)
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Installation and Operation Manual Eco Convection Ovens | 4/5/7/10-Tray | Steam
FG1BX-UK-MAN-0100 | Rev. A23 (March 2023) MONO 3
ATTENTION
If the oven fails to heat up when first connected to a power supply or during use
at any time, press the reset buttons located on the rear back panel.
(Do not remove the back panel)
If this fails to correct the situation, please contact your supplier.
A. Rear panel of 4/5-tray oven. The reset-button hole can be at position 1or 2depending on the model
B. Rear panel of 10-tray oven. The reset-button hole can be at position 1or 2depending on the model
C. Reset-button hole on the rear panel of a 7-tray oven

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Safety symbols
The following safety symbols are used throughout this document and manual (available at www.monoequip.com).
Before using your new equipment, read the instruction manual carefully and pay special attention to information
marked with the following symbols
WARNING Indicates a hazardous situation which, if not avoided, could result in
death or severe injury.
WARNING Indicates a hazardous situation which, if not avoided, could result in
death or severe injury.
CAUTION Indicates a hazardous situation which, if not avoided, could result in
minor or moderate injury.
Opening the double-catch door
1. Turn the handle left to release the catch halfway.
This step allows the steam and heat to escape.
2. Turn the handle right to release the door fully.
3. Open the door.
NOTE
These instructions apply to both left-hand and right-hand ovens.
Close the door by pushing it shut.
Closed-doo
r
Step 1. Turn left Step 2. Turn ri
g
h
t

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Electrical safety and advice regarding supplementary
electrical protection
Commercial kitchens and food service areas are environments where electrical appliances may be located close to
liquids or operate in and around damp conditions or where the restricted movement for installation and service is
evident.
The installation and periodic inspection of the appliance should only be undertaken by a qualified, skilled, and
competent electrician and connected to the correct power supply suitable for the load as stipulated by the
appliance data label.
The electrical installation and connections should meet the necessary requirements of the local electrical wiring
regulations and any safety guidelines.
We recommend:-
Supplementary electrical protection with the use of a Residual Current Device (RCD)
Fixed wiring appliances should also incorporate a locally situated switch disconnector to connect to, which
is easily accessible for switching off and safe isolation purposes. The switch disconnector must meet the
specification requirements of IEC 60947.
Your attention is drawn to:-
BS 7671:2018 – Guidance Note 8 – 8.13: Other locations of increased safety risk
It is recognised that there may be locations of increased risk of electrical shock other than those specifically
addressed in Part 7 of BS 7671. Examples of such locations could include laundries where there are washing and
drying machines in close proximity and water is present, and commercial kitchens with stainless steel units, where
once again, water is present. Where, because of the perception of additional risks being likely, the installation
designer decides that an installation or location warrants further protective measures, the options available
includes:
Automatic Disconnection of Supply (ADS) by means of a residual current device having a residual
operating current not exceeding 30 mA;
Supplementary protective equipotential bonding; and
Reduction of maximum fault clearance time.
The provision of RCDs and supplementary bonding must be specified by the host organisation’s appointed
installation designer or electrical contractor and installed by a suitably qualified and competent electrician so as to
comply with Regulations 419.2 and 544.2.
WARNING A 30mA Type A RCD must protect the supply to this machine.

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Important safety matters:
fix a water leak immediately to help prevent electrocution
It is essential to regularly check for any signs of a water leak from an oven installation. If there is
evidence of a water leak, do not ignore it. Immediately report it to a manager or as applicable to your
organisation.
Furthermore:
Isolate the oven from the electrical supply (see the Isolation section on page 15).
Place an out-of-service notice on the oven.
Contact MONO Equipment for assistance (see Back Page).
Ovens need to be maintained and serviced at appropriate intervals to help prevent water leaks from the
internal plumbing and external hose connections. See the Maintenance section on page 44.

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Contents
Page
1. Introduction........................................................................................................... 8
2. Specifications ....................................................................................................... 9
3. Safety..................................................................................................................... 11
4. Installation............................................................................................................. 12
Power..................................................................................................................................................12
Water ..................................................................................................................................................13
Ventilation...........................................................................................................................................13
Before use ..........................................................................................................................................13
Safety..................................................................................................................................................13
Ambient working temperatures...........................................................................................................14
5. Isolation................................................................................................................. 15
Electrical supply..................................................................................................................................15
Water supply.......................................................................................................................................15
6. Touchscreen Operations ..................................................................................... 16
Starting and operating using ready-made recipes (programs)...........................................................17
Continuous bake (no program mode).................................................................................................20
Setting the time and date....................................................................................................................23
Setting up a new program ..................................................................................................................25
Putting the oven into Standby mode ..................................................................................................30
Putting the oven into Sleep mode ......................................................................................................30
User settings (oven setup)..................................................................................................................31
Factory settings (oven setup) .............................................................................................................33
Changing the passwords ....................................................................................................................35
Diagnostics .........................................................................................................................................37
7. Cleaning ................................................................................................................ 39
Daily cleaning instructions ..................................................................................................................39
Weekly cleaning instructions ..............................................................................................................39
Additional for ovens with 60 cm x 40 cm trays (FG158 4-tray) ..........................................................39
Door glass cleaning ............................................................................................................................43
8. Maintenance.......................................................................................................... 44
General maintenance .........................................................................................................................44
Steam system maintenance ...............................................................................................................44
Light bulb replacement .......................................................................................................................44
9. Spare Parts............................................................................................................ 45
10. Condenser Unit (Option) ...................................................................................... 79
11. Passwords............................................................................................................. 98

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1. Introduction
Thank you for purchasing this MONO Eco Convection Oven.
“A combination of clean industrial design and the latest technology.”
The MONO convection oven range is designed to take the baking Industry’s standard trays.
Ovens in the range are of stainless-steel construction and selected models have removable tray racks
to aid cleaning.
The smaller ovens are designed to be stackable without separate support, so your business can grow
without taking up more ground space.
The high-speed fans, elements and steam systems give efficient air circulation to produce a professional
bake across a product range.
The doors are double-glazed to increase the efficiency of the ovens well-insulated baking chamber.
Ovens are fitted with user-friendly touchscreen display panels.
An optional condenser unit can be fitted to any single oven or stacked ovens, as required. It can be
adjusted with the thermostatic control to operate in most ambient temperatures.
Figure 1: Eco oven features
A. Double-latch door handle – see page 4
B. Power on/off switch
C. Touchscreen
D. Identification / Serial number plate.
E. Damper flue – do not cover the flue

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2. Specifications
Table 1: Technical specifications
4/5-Tray 7-Tray 10-Tray
FG159 FG153 FG158 FG173 FG138 FG150 FG149 FG170
Tray size (mm) - 400 x 600 600 x 400 400 x 800 400 x 600 - - -
Tray size (inches) 18 x 30 - - - - 18 x 30 400 x 600 400 x 800
Distance between trays 93 mm 93 mm 84 mm 100 mm 100 mm 100 mm
Height (oven only) 525 mm 525 mm 570 mm 570 mm 655 mm 1170 mm 1170 mm 1170 mm
Height (oven + base) – – – – 1255 mm 1870 mm 1870 mm 1870 mm
Width 840 mm 780 mm 1000 mm 780 mm 780 mm 840 mm 780 mm 780 mm
Depth, door closed (1) 1269 mm 1103 mm 890 mm 1103 mm 1103 mm 1209 mm 1109 mm 1309 mm
Depth, door open (1)(2) 1828 mm 1610 mm 1610 mm 1810 mm 1610 mm 1770 mm 1609 mm 1809 mm
Weight (kg), approximate 165 115 110 160 125 290 250 262
Total power required (kW) 8.5 7.5 7.5 7.5 10 17 15 17
Water supply (3) 
Modularity 
Landscape tray orientation

Portrait tray orientation 
Single (1) phase electrics (4) 
Three (3) phase electrics (4) 
Steam function 
Damp function 
LED door lights 
Stackable (6)
Variable fan speed No No No No No No No No
Optional extras
Calcium treatment unit 
Water condenser (5) 
Valance 
Base unit (7) 
(1) Includes the handle.
(2) Excluding services. Allow room for water and electrical supply connections.
(3) See the Water section on pages 13 and 15 for further information.
(4) See the Power section on pages 10 and 12 for further information.
(5) See the Condenser Unit chapter on page 79.
(6) Can be stacked with a 4/5-tray oven only.
(7) Base units are 300 mm up to 920 mm high.
Available
Optional extra

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Electrical specifications
Power supply
WARNING An electrical socket must be protected by a 30mA Type A Residual Current Device
(RCD) before installation and commissioning of the oven.
Always fit a wall-mounted isolator switch to isolate the oven from the electrical supply
completely. The isolator must be visible, labelled clearly, and easily accessible by an
operator.
Always check electrical requirements on the nameplate before connecting the power.
Table 2: Oven supply specifications
4/5-Tray 240 Vac (50 Hz), 1 phase 7.5 kW, 40 Amps
380 Vac (50 Hz), 3 phase + neutral + earth (Contact the factory)
415 Vac (50 Hz), 3 phase + neutral + earth 7.5 kW, 11 Amps per phase
7-Tray 240 Vac (50 Hz), 1 phase 10 kW, 45 Amps
380 Vac (50 Hz), 3 phase + neutral + earth (Contact the factory)
415 Vac (50 Hz), 3 phase + neutral + earth 10 kW, 14 Amps per phase
10-Tray 380 Vac (50 Hz), 3 phase + neutral + earth (Contact the factory)
415 Vac (50 Hz), 3 phase + neutral + earth 17 kW, 32 Amps
Power cable
2.5 metres of cable factory-fitted with a LEGRAND (or equivalent) plug
Display
7-inch HD TFT resistive touchscreen, portrait format
Environmental specifications
Table 3: Environmental specifications
Noise level Less than 85 dB
Water supply Required
Drainage Not required

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3. Safety
The Bakery Manager or Supervisor must carry out daily safety checks. Bakery staff must not, under any
circumstances, remove panels to access any part of the oven.
Only fully-trained and authorised persons are permitted to do any work on the oven. Authorised electricians must
carry out all repairs and maintenance of electrical units. Always disconnect or isolate the power supply before
starting any maintenance (i.e. opening panels) or cleaning work on the oven.
WARNING Before using the oven, check that:
All cover panels and pipe fittings are secure.
The door handles are not damaged.
If the oven is damaged or malfunctioning, stop using it.
Do not attempt any repairs.
Contact the MONO Service Department for advice.
All connections to the oven must comply with the statuary requirements of the
country of installation.
Operate the oven only as described in this manual.
WARNING An electrical socket must be protected by a 30mA Type A Residual Current Device
(RCD) before installation and commissioning of the oven.
Always fit a wall-mounted isolator to isolate the oven completely from the electrical
supply. The isolator must be visible, labelled, and easily accessible by an operator.
Always check electrical requirements on the nameplate before connecting the power.
Never use the USB port to power or recharge electronic devices e.g., mobile
phones. Incorrect usage causes damage to the oven and could result in a fire.
CAUTION Be aware of hot surfaces:
Always use oven gloves when loading or unloading the oven.
Allow time for the oven to cool down before cleaning it. To prevent door glass
from shattering, do not clean the oven glass when hot.
While the oven is in operation (and for some time after use), it is inadvisable to
touch the oven window or the surrounds because of conducted heat.
The oven owner is legally obliged to instruct staff on these safety points and the
safe operation of the oven. Therefore, these instructions should not be removed
from the working area.
Do not store items on top of or behind the oven.
Only use the oven for baking bread, pastries, and cakes.
Contact MONO Equipment for other product-making machines.
No unauthorised modifications to the oven are permitted.
Only use MONO spare parts.

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4. Installation
Power
WARNING An electrical socket must be protected by a 30mA Type A Residual Current
Device (RCD) before installation and commissioning of the oven.
Always fit a wall-mounted isolator switch to isolate the oven completely from the
electrical supply. The isolator must be visible, labelled, and easily accessible by
an operator.
Always check electrical requirements on the nameplate before connecting power.
Figure 2: Main power supply connections
NOTE
L2 and L3 are for three-phase installations only.
See the Specifications section for electrical specifications.

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Water
Connect to a suitable water supply making sure that the pipes are flushed out to remove all foreign bodies, i.e.
flux or solder. Customers operating an oven in a hard water area must ensure that an efficient water-softening
device protects the water supply to the equipment. It is the customers’ responsibility to install and maintain an
adequate water supply to the oven, which should comply with local water regulations.
The oven comes supplied with a one-metre flexible hose – ¾-inch BSP connections (both ends).
Water pressure requirements: 2 to 4 bar
Domestic pressure is usually within this parameter.
Water conditioning unit advised.
No drain is required (unless fitting a condenser).
Ventilation
It is the customers’ sole responsibility to arrange for adequate ventilation. It should be sufficient to ensure water
does not condense on or around the oven.
Allow a 50 mm gap at the sides and rear of this oven.
Chimneys and evacuation ducts fitted above mono ovens should be insulated.
Before use
In the interests of hygiene, we strongly recommend that, before using the oven for the first time, you wipe the
inside of the oven and all accessories thoroughly with a clean cloth soaked in warm soapy water. Although the
utmost care is taken during assembly and pre-delivery inspection, there is always a possibility of residue
contaminating the first bake if this is not done.
Ensure that the locking casters on the base unit (if supplied) are locked into position.
Safety
Review the safety information on page 11.
Allow sufficient space for the oven door to open fully and easy loading and unloading of product trays
without people coming in contact with hot surfaces.
Racks should be available to allow cooked products to cool safely.
Oven gloves should be available at all times.
Note
This Installation and Operating Manual is available in Adobe PDF format at www.monoequip.com.

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Ambient working temperatures
Ambient working temperatures for electrical components, such as solenoid switches, circuit breakers, and
motors, should not exceed 40 °C (115 °F). Manufacturers of these, and other electrical components, advise
that any ambient temperature above 40 °C (115 °F) affects the functionality of the components, and any related
guarantees become void. For example, motors are not sufficiently cooled, contactor efficiency is seriously
impaired, and electronic components shut down.
It is the customers’ sole responsibility to arrange for adequate ventilation. Any component malfunctioning during
the guarantee period found to have been subject to excessive humidity or ambient working temperature above
40 °C (115 °F) will not be covered by the component manufacturer guarantee or MONO’s product warranty.

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5. Isolation
Electrical supply
To stop the oven in an emergency, switch off the electricity using the wall-mounted isolator switch.
Water supply
In an emergency, shut off the water supply to stacked ovens by closing the shut-off valves (Figure 3).
Figure 3: View of rear connections on a MONO Eco Convection Oven
Turn the appropriate valve 90° anti-clockwise () to turn off the water supply.
A. Top oven supply
B. Bottom oven supply
C. Supply from water filter

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6. Touchscreen Operations
Operations are performed by touching an area of the screen, bringing up the next information panel, or
activating a function.
CAUTION Do not use excessive force. The pressure required to operate the touchscreen
panel is adjustable in the Settings menu.
Figure 4: Main screen
Callout Function Purpose of the function
A Home Return to Home screen.
B Settings Access to oven settings.
C Sleep Sleep mode – see page 30.
D Standby Standby mode – see page 30.
E Save Save the settings.
F Program title It shows the current program.
G Timer Timer for general use.
H Damper Damper control.
I Start Starts a baking program.
J Steam Steam control.
K Temperature Oven temperature control.
NOTE: The images are for illustration purposes and may differ from your oven.

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Starting and operating using ready-made recipes (programs)
1. Ensure the power and water supplies are safely connected to the oven (see Installation on page 8).
2. If the display (A) is off, press the green power button (B) at the bottom of the front panel.
The oven goes through a boot-up sequence. Please wait.
NOTE
The images are for illustration purposes and may differ from your oven.
3. When a start-screen (wallpaper) appears, touch the screen anywhere to display the main screen.

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4. Touch the Program panel.
5. Select the program required.
(a) Keeping a finger touching the screen, slide the finger up and down to scroll through the list.
(b) Touch a program name (e.g., Program03) to highlight it.
(c) Touch the Tick () button to confirm the program choice.
Note
Touching the Home button at any time returns the display to show the main screen.
7. Touch the Start button (A).
8. Wait while the oven heats up to the programmed temperature.
(a) The Temperature and Start buttons flash during this waiting phase.
(b) When the oven is at the correct temperature, a series of beep-beep sounds are heard.
The Temperature button stops flashing.
Note
If the oven is too warm, the Temperature button turns blue and flashes. Open the door to help to
cool. When the oven is at the correct temperature, a series of beep-beep sounds are heard.
Close the door to maintain temperature until ready for the next step.

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9. Load the oven with trays of products and close the door.
NOTE
To maintain the heat in the oven, do not leave the door open for longer than needed. The actual oven
temperature fluctuates during a bake – this is normal and not an oven fault.
10. Touch the Start button to run the baking program.
If enabled in Settings, the oven starts baking as soon as the door is closed.
The Start button changes to a Stop button to end a bake at any time.
11. Wait for the baking program to complete.
(a) The bake comes to an end when the timer counts down to 00:00,and you hear a beep-beep alarm.
(b) Touch the Stop button to switch off the oven alarm.
12. Carefully remove the trays and close the door to minimise heat loss.

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Continuous bake (no program mode)
1. Touch the Program panel.
2. Select the Continuous Bake program.
(a) Keeping a finger touching the screen, slide the finger up and down to scroll through the list.
(b) Touch Continuous Bake to highlight it.
(c) Touch the Tick () button to confirm the choice.
3. Set the baking temperature required.
(a) Touch the temperature button (A).
(b) Use the keypad to edit the temperature, and then touch the Tick () button.