Mono FG177 Operating instructions

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OPERATING AND MAINTENANCE MANUAL
FG177 PROVER CABINET
www.monoequip.com
Enter Serial No. here.____________________________
In the event of an enquiry please quote this serial number.

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Failure to adhere to the cleaning and maintenance
instructions detailed in this booklet could affect the warranty
of this machine.

DISPOSAL
CARE SHOULD BE TAKEN WHEN THE MACHINE COMES TO THE END OF ITS
WORKING LIFE. ALL PARTS SHOULD BE DISPOSED OF IN THE APPROPRIATE
PLACE, EITHER BY RECYCLING OR OTHER MEANS OF DISPOSAL THAT
COMPLIES WITH LOCAL REGULATIONS.
(IN UK, ENVIRONMENTAL PROTECTION ACT 1990 APPLIES)
As it is our policy to improve our machines continuously, we reserve the right to change
specifications without prior notice.

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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 Instructions
Daily
Weekly
Section - 8.0 Operating Conditions
Section - 9.0 Operating Instructions
Section - 10.0 Trouble shooting
Section - 11.0 Spares Information
Section - 12.0 Electrical Information

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1.0 INTRODUCTION
This Mono prover forms part of a complete oven and prover combination.
It can be supplied as the stand of a bake off oven, making it space saving, or on its
own as a free standing piece of equipment under a worktop etc.
It is thermostatically controlled and, with a manual water fill button, creates the
atmosphere you require for your dough before baking.
Available in various tray sizes with either solid or glass doors.
GLASS DOORS
SOLID DOORS

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2.0 OVERALL DIMENSIONS
HEIGHT: 900mm
DEPTH: 1065mm
WIDTH: 780mm
HEIGHT: 930mm
DEPTH: 850mm
WIDTH: 1000mm
SINGLE DOOR
DOUBLE DOOR

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3.0 SPECIFICATIONS
Capacity: 8 to 10 trays depending on model
Power:
Single element = 230v, 1 ph, 50hz, 1kw, 4.5amps
Double element = 230v, 1 ph, 50hz, 2kw, 8.8amps
Weight: Single element = 80kg
Double element = 110kg
Noise Level: Less than 85 dB.
As it is our policy to improve our machines continuously, we reserve the right to change
specifications without prior notice.

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4.0 SAFETY
NOTE:
BEFORE CLEANING OR REMOVING ANY PANEL FOR REPAIRS ETC..
ISOLATE OVEN FROM MAINS SUPPLY AND ALLOW TO COOL
1Check cabinet for damage.
2The prover must be sited on a flat, level floor.
3When used with an oven on top, the oven must be correctly positioned.
4Check the wheels are locked in position properly.
5Ensure all panels are in place and fixed with bolts or screws.
6The Bakery Manager or the Bakery Supervisor must carry out daily safety
checks.
7All repairs and maintenance of electrical units must only be carried out by
authorised electricians.
8All connections to the prover must be made in accordance with the statutory
requirements of the country of installation.
9It is the customer’s responsibility to install and maintain an adequate water
supply.
Customers operating the prover in hard water areas must ensure that an
efficient water treatment device protects the water supply to the prover.
--MONO is happy to advise on a suitable unit--
10 While the prover is in operation, and for some time after use, it is inadvisable
to touch the underside or lower surrounds because of conducted heat.
Also ensure the floor area underneath is kept clear.

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5.0 INSTALLATION
1The prover should always be positioned on a flat, level floor.
This is essential for safety reasons and also to ensure the correct operation of
the steaming reservoir.
2The prover should be sited so that its door(s) can be opened to its full extent.
This will enable the prover to be loaded and unloaded easily
3In the interests of hygiene, we strongly recommend that you clean the inside
and outside of your prover with hot water and approved mild detergent before
using it for the first time.
Although the utmost care is taken during assembly and pre-delivery
inspection, there is always a possibility of residue settling in the prover.

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6.0 ISOLATION
To stop the prover in an emergency,
switch off at the wall isolator.

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7.0 CLEANING INSTRUCTIONS
ISOLATE MACHINE FROM MAINS SUPPLY AND
ALLOW TO COOL, BEFORE COMMENCING CLEANING
Daily cleaning instructions
1Brush and scrape off any flour and dough adhering to the cabinet inner
surfaces. Use only a stiff brush or plastic scraper.
2Wash over handles and spot clean prover with a sterilising solution.
Do not allow water to enter control panel switches.
ISOLATE MACHINE FROM MAINS SUPPLY AND
ALLOW TO COOL, BEFORE COMMENCING CLEANING
Weekly cleaning instructions
1Follow daily cleaning instructions.
2Remove the water tray in the bottom and clean the floor of the prover.
Be careful not to bend the exposed element.
3Replace the water tray carefully.
4Regularly check the castors are free running and wash with soapy water to
release the wheels if needed

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8.0 OPERATING CONDITIONS
1The prover should always be positioned on a flat, level floor. This is essential
for safety reasons and also to ensure that the steaming reservoir is safely and
easily replenished with water.
2The prover should be sited so that its door(s) can be opened to its full extent.
This will enable the prover to be loaded and unloaded easily.
3For best results ensure cleaning and operating instructions are followed
meticulously.
4It is the customer’s responsibility to install and maintain an adequate water
supply.
Customers operating the prover in hard water areas must ensure that an
efficient water treatment device protects the water supply to the prover.
--MONO is happy to advise on a suitable unit--

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9.0 OPERATING INSTRUCTIONS
CONTROLS
POWER
ON/OFF
WATER
SUPPLY CONTROL
HEAT
INDICATOR LIGHT
TEMPERATURE
SETTING
1
2
3
4
TIMER CONTROL
(WHEN FITTED)

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1. Connect the water at the rear (washing machine type hose).
Connect the power to a suitable socket.
2. Press power switch (1) to on position and open the door(s)
3. Press the water supply control button (2) and watch until the water level is
about halfway up the sides of the water tray in the bottom.
Release the button and close the door(s).
4. Turn the temperature-setting button (4) to the required temperature,
(Usually about 40 degrees).
The heat indicator light (3) will come on.
5. When the light goes out it means the prover is ready for use.
(Usually about 30minutes depending on the ambient temperature etc.)
6. Check the water level every hour when the prover is in use and top up using
water supply button (2) when required.
NOTE
IN ORDER TO MAINTAIN THE HUMIDITY LEVEL WITHIN THE CABINET,THE
DOOR SHOULD BE ONLY OPENED BRIEFLY DURING USE.
OPERATION WITHOUT TIMER FITTED

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1. Connect the water at the rear (washing machine type hose).
Connect the power to a suitable socket.
2. Press power switch (1) to on position and open the door(s)
3. Press the water supply control button (2) and watch until the water level is
about halfway up the sides of the water tray in the bottom.
Release the button and close the door(s).
4. Turn the temperature setting button (4) to the required temperature,
(usually about 40 degrees).
The heat indicator light (3) will come on.
5. When the light goes out it means the prover is ready for use.
(Usually about 30minutes depending on the ambient temperature etc.)
6. Check the water level every hour when the prover is in use and top up using
water supply button (2) when required.
7. If auto-switching mode is required then the operator must insure there is
water in the tray before leaving the prover set.
Set the timer to required settings as follows:
OPERATION WITH TIMER FITTED
NOTE
IN ORDER TO MAINTAIN THE HUMIDITY LEVEL WITHIN THE CABINET.THE DOOR
SHOULD BE ONLY OPENED BRIEFLY DURING USE.

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TIMER SETTING

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10.0 TROUBLESHOOTING
1. Skinning.
Cause:
Drying of products due to lack of humidity.
Result:
Pinched small products.
Solution:
Is water connected?
Ensure door is firmly closed, during operation.
Do not allow product to stand in the bakery before loading the
prover.
Control panel knob not operating
2. Humidity (too high or too low)
Humidity will vary if door is opened frequently or the prover has not
warmed up enough at the start of operation.
Humidity will also vary according to the amount of product in the
prover.
Please take account of these factors.

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OVERHEAT STAT RESET BUTTON
If the chamber heat thermostat fails ,and the temperature goes above 75 deg C, the
overheat stat will operate.
The cause should be investigated and corrected and then the overheat stat should
be reset.
TURN OFF THE POWER TO THE PROVER.
To reset the stat, the rear panel must be removed (4 screws).
Press the reset button and replace the back panel before turning the power back on.
RESET
BUTTON
REAR VIEW WITH
BACK SHEET REMOVED
RESET BUTTON POSITION

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11.0 SPARES INFORMATION
B842-07-001 ON/OFF SWITCH
B873-30-010 THERMOSTAT
B842-07-016 WATER FILL SWITCH
B842-07-017 BLACK CAP FOR SWITCH
B994-83-001 WATER SOLENOID
B854-04-085 ELEMENT
B872-22-014 MCB
B842-43-001 HEAT ON INDICATOR
B842-34-010 7 DAY TIMER (IF FITTED)
B842-30-004 THERMAL SWITCH 70C
If a fault arises, please do not hesitate to contact the
Customer Service Department, quoting the machine serial number
on the silver information plate of the machine and on the front cover of this manual.
SPARES and OVERSEAS SUPPORT:
MONO
Queensway
Swansea West Industrial Estate
Swansea. SA5 4EB UK
email:[e-mail]
Web site:www.monoequip.com
Tel. [phone]
Fax. [phone]

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12.0 ELECTRICAL INFORMATION