Mono Artisan Mini Deck User manual

FG041-UK-MAN-0100 Rev. A23 (Aug 2023)
MonoEquip.com
Artisan Mini Deck Oven
Installation and Operation
Product Version
Entry-level professional oven
Three baking decks
Racked base unit option
UK specifications
Product Serial Number
EN

Artisan Mini Deck Oven | Installation and Operation Manual Title Pages
i MONO Rev. A23 (Aug 2023)
Thank you for Purchasing MONO’s Artisan
Mini Deck Oven
Before using your new oven for the very first time, please read and familiarise yourself with the contents of this User
Manual and keep it handy for future reference.
If you have any queries regarding your oven, please contact MONO Equipment directly:
[phone]
[e-mail]
[e-mail]
[e-mail]
We wish you the very best of success with your new professional Artisan Mini Deck Oven.
Happy baking!
The MONO Team

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Rev. A23 (Aug 2023) MONO ii
Safety Symbols
The following safety symbols are used throughout this product documentation and manual (available electronically
at MonoEquip.com). Before using your new equipment, read the instruction manual carefully and pay special
attention to information marked with the following symbols.
DANGER Indicates an immediate hazard with a high risk which, if not avoided, will result
in death or serious physical injury.
WARNING Indicates a potential hazard with a medium risk which, if not avoided, could
result in death or serious physical injury.
CAUTION Indicates a hazard with a low risk which, if not avoided, could result in minor
or moderate physical injury.

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Electrical Safety Notice
Advice regarding supplementary electrical protection
Commercial bakeries, 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 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 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 electrical safety guidelines.
We recommend:
Supplementary electrical protection with the use of a residual current device (RCD.)
Your attention is drawn to: BS 7671:2018 – Guidance Note 8 – 8.13: Other locations of increased 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.
WARNING The supply to this machine must be protected by a 30mA-rated Type ‘A’
Residual Current Device (RCD).
Before installation, it is recommended that a qualified electrician first tests
the power socket for electrical safety.

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Water Leak Safety Notice
WARNING Take action immediately to get a water leak fixed and prevent death or
serious injury from 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:
Disconnect or completely isolate the oven from the electrical supply.
Place an out-of-service notice on the oven.
Contact your oven supplier or MONO Equipment for technical assistance.
Ovens must be maintained and serviced at appropriate intervals to ensure the oven operates at optimum levels.

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General Notices
CAUTION Users with Implantable Cardioverter Defibrillators and Pacemakers
– Several common types of devices and machinery may interfere with
implantable cardioverter defibrillators (ICDs) and pacemakers, including
mobile phones, headphones, radios, machinery, and magnets.
– The electromagnetic waves generated by these devices can keep your ICD
or pacemaker from functioning correctly. Try to avoid them, or at least
minimise your exposure to them.
– Your healthcare professional can advise you about specific devices and
machinery to avoid.
NOTICES Warranty information
– 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 this affects the functionality of the
components. Any related guarantees become void.
– It is the owners’ responsibility to ensure adequate ventilation is provided.
Any component malfunctioning during the guarantee period found to have
been subjected to excessive humidity or ambient working temperatures is
not covered by the component manufacturer’s or MONO Equipment’s
product warranty.
– Failure to adhere to the cleaning and maintenance instructions detailed in
this User Manual also could affect the warranty of this machine.
– Visit the MONO Parts and Labour Warranty page for further information.
Continuous improvements
– As it is our policy to improve our machines continuously, we reserve the
right to change specifications without prior notice.
Engineers/Electricians-only sections of the User Manual
– Technical sections of this User Manual are for suitably experienced and
qualified persons (SEQP) only. Customers must never make any
modifications or repairs to MONO’s machines.

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EU Declaration of Conformity Certificate

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Contents
Thank you for Purchasing MONO’s Artisan Mini Deck Oven …
i
Safety Symbols …………………………………………………….
.
ii
Electrical Safety Notice ……………………………………………... iii
Water Leak Safety Notice …………………………………………… iv
General Notices ………………………………………………………. v
EU Declaration of Conformity Certificate .……………….....…… vi
Chapter: 1Introduction
1.1 The MONO Artisan Mini Deck Oven .………
………….
1
Chapter: 2Safety
2.1 General safety …………………………………………. 3
2.2 Oven safety ………………………………………………... 3
Chapter: 3Installation
3.1 Safety messages ……………………………………….
.
5
3.2 Installation guidelines …………………….…..……….
6
Chapter: 4 Operation
4.1 Getting started with the Artisan Mini Deck Oven….. 7
4.2 Preparing the Pressurised Spray Gun Accessory. . 11

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Chapter: 5 Cleaning
5.1 Safety messages ............................................................12
5.2 Daily cleaning.................................................................12
5.3 Weekly cleaning .............................................................13
5.4 Monthly cleaning............................................................13
Chapter: 6 Maintenance
6.1 Safety messages ......................................................... 15
6.2 General maintenance .................................................. 15
Chapter: 7 Service
7.1 Contact information for customer services............... 16
7.2 Further information ..................................................... 16
7.3 Environmental disposal .............................................. 16
Appendix: A Dimensional Drawings.................................................17
Appendix: B Specifications...............................................................19
Appendix: C Accessories..................................................................21
Appendix: D Spares...........................................................................23

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1. Introduction
1.1. The MONO Artisan Mini Deck Oven
MONO’s Artisan Mini Deck is the perfect oven for enthusiastic home bakers and micro bakeries looking to increase
their production. Created to produce beautifully delicious bread, every time, the Artisan Mini Deck oven has been
made by bakers, for bakers. The simple-to-use design and small footprint bridge the gap between a domestic home
oven and a large professional bakery oven.
The Artisan Mini Deck features three baking stones, four powerful heating elements, a door-mounted manual
damper facility and a ‘no-nonsense’, easy-to-use control panel.
Optional accessories
A specially designed base unit option frees up precious counter space. It allows the Artisan Mini Deck to be placed
anywhere in the bakery whilst providing an area to store three trays of products and additional storage underneath.
Depending on your preference, there are two options for creating steam in the Artisan Mini Deck oven:
Firstly, specially designed steam troughs can create generous amounts of steam to cover baking bread
by simply pouring water into the pre-heated troughs within the oven.
The second option is to use a food-safe pressurised spray gun that can be hand-pumped to spray
measured amounts of water into the oven to create steam.
Key features
Three square baking stones, 470mm x 470mm (18½ inches x 18½ inches)
Four powerful heating elements
Fibre Concrete baking tiles, 35mm (1¼-inch) thick
203mm (8-in.) height between shelves for air circulation
Dual-temperature manual controls up to 250˚C (482˚F)
Door-mounted manual damper facility
Integrated magnet holder for a dough scorer.
Key benefits
Single-phase, 13 Amp plug
Small footprint to maximise space in the bakery
Thick solid baking tiles for superb heat retention
Option of steam troughs or pressurised spray gun for a great crust
Specially designed base unit to free up worktops
Strong ‘pull-tight’ handle to create the perfect door seal
Manufactured in hygienic stainless steel for ease of cleaning.

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NOTE Visit the Artisan Mini Deck Oven web page for the latest information about the
Artisan Mini Deck Oven. Here you will find PDF downloads of the latest
product literature and up-to-date product information.
Figure 1.1: Artisan Mini Deck Features
A. Three baking decks
B. Magnetic holder
C. Control panel
D. Stainless steel construction
E. Optional racked base unit
F. Cam-action door handle
G. Peel holder (mountable on either side)
H. In-door Damper

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2. Safety
2.1. General safety
CAUTION Magnets information
– The Artisan Mini Deck Oven carries a magnet on the top outside
corner of the oven, which is a convenient place to attach your dough
scorer for safekeeping.
– Magnetic fields in magnets, used in devices and machinery, can
inhibit pulse generators for Implantable Cardioverter Defibrillators
(ICDs) and pacemakers. Magnets can activate a switch prohibiting
the ICD from delivering vital signals such as lifesaving shocks.
– If you have an ICD or pacemaker, avoiding close or prolonged contact
with magnets or their magnetic fields is advisable. Keep magnets at
least six inches from where your device is implanted. If you feel any
interference in any way, immediately move away from the source.
– The magnet can be removed easily using a screwdriver by someone
unaffected by magnets.
2.2. Oven safety
Only fully trained and authorised persons are permitted to work on the oven. Qualified electricians must carry out all
electrical repairs and maintenance. Always disconnect or completely isolate the power supply before starting
maintenance or cleaning work on the oven.
A responsible Bakery Manager or Supervisor must carry out daily safety checks. Bakery staff must not, under any
circumstances, remove covers or panels to access any internal parts of the oven.
WARNING Before using the oven:
– Check that all covers, panels, and cabling are secure.
– Visually examine the oven for obvious damage/signs of tampering.
If the oven is damaged, malfunctioning, or missing parts:
– Stop using it.
– Do not attempt any repairs to the oven.
– Contact MONO Equipment for technical assistance.
Never operate the oven with any covers or panels removed.
All utility connections to the oven must comply with the statuary
requirements of the country.
Ensure this user manual is read thoroughly before operating the oven.
Operate and maintain the oven only as described in this user manual.

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WARNING An electrical socket must be protected by a 30mA-rated Type ‘A’ Residual
Current Device (RCD) before installation and commissioning of the oven.
There should always be a local disconnection switch for any person to
isolate the electrical power in an emergency. The disconnection switch
must be visible, labelled as an emergency shutdown device, and easily
accessible.
Check the electrical requirements on the oven’s information plate before
plugging in the power cable and turning the power on for the first time.
Contact MONO Equipment if the electrical ratings are incorrect for your site.
Before installation, it is recommended that a qualified and competent
electrician first tests the electrical outlet (power socket) for electrical safety.
Always ensure your hands are dry before touching any electrical
components, including cables, switches, and plugs.
CAUTION Be aware of a crushing hazard between the door and frame when the door is
fully opened.
Be aware of hot surfaces:
– Do not touch the oven door with bare skin.
– Always use oven gloves when loading or unloading the oven.
– Allow time for the oven to cool completely before cleaning it.
– While baking (and for some time after use), touching the oven door or
the surrounding panels is not advisable because of conducted heat.
When removing products from the oven, ensure:
– Tins are knocked out and stored directly onto a tin storage trolley or
rack. Do not leave hot tins on the floor or tables.
– Trays are put into a rack and then wheeled to a safe cooling area.
Fully train operatives before they use the machine. Anyone undergoing
training must be under the direct supervision of someone experienced.
Ensure there are no trip hazards around the oven, e.g. trailing cables.
Check that the floor around the oven is not slippery, e.g. no liquid spills.
Do not store items on top of or behind the oven.
Never climb onto the roof of the oven.
Only use the oven for baking bread, pastries, and cakes. Contact MONO
Equipment for other product-baking machines.
No unauthorised modifications to the oven are permitted.
Do not cover the door-mounted Damper or side-located air vents.
Ask for assistance when removing the heavy baking tiles.

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3. Installation
3.1. Safety messages
WARNING An electrical socket must be protected by a 30mA-rated Type ‘A’ Residual
Current Device (RCD) before installation and commissioning of the oven.
There should always be a local disconnection switch for any person to
isolate the electrical power in an emergency. The disconnection switch
must be visible, labelled as an emergency shutdown device, and easily
accessible.
Check the electrical requirements on the oven’s information plate before
plugging in the power cable and turning the power on for the first time.
Contact MONO Equipment if the electrical ratings are incorrect for your site.
Before installation, it is recommended that a qualified and competent
electrician tests the electrical outlet (power socket) for electrical safety.
Always ensure your hands are dry before touching any electrical
components, including cables, switches, and plugs.
CAUTION This equipment is too heavy for a single person to lift.
Do not cover the air vents on the sides of the oven.
Figure 3.1: Example of an RCD Power Socket.

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3.2. Installation guidelines
Important information about installing the oven
A solid, smooth, and level floor is recommended on which to position the oven mounted on the optional
racked base unit. Alternatively, position the oven on a suitably robust worktop supporting 150kg.
The Artisan Mini Deck Oven is not designed to be a built-in appliance where only the front is accessible.
Allow sufficient room for ventilation and for side and rear panels to be accessed during maintenance work.
Operational clearance of 50mm (2 inches) is required at the rear and sides of the oven, and 250 mm
(10 inches) top clearance to allow for airflow.
It is recommended to site an extraction hood above the oven to disperse excess steam and heat, which
could otherwise adversely affect the bakery ceiling and ambient temperature.
The ventilation of steam from the oven must be sufficient to ensure water does not condense on or
around the oven. Any water ingress could affect the product warranty. It is the owners’ responsibility to
ensure adequate ventilation is provided. Any component malfunctioning during the guarantee period
found to have been subjected to excessive humidity or ambient working temperatures above 40 °C (115
°F) is not covered by the component manufacturer’s or MONO Equipment’s product warranty.
Before first use, MONO recommends that you:
– Thoroughly wipe the inside surfaces of the oven and all accessories with a clean cloth soaked
in warm soapy water. Although the utmost care is taken during assembly and delivery, there is
a possibility of residue contaminating your first bake unless it is done.
– ‘Season’ the baking tiles by turning both Temperature Dials to 150°C and leaving the oven on
for between 5 and 6 hours. This preparatory step removes all moisture that may have entered
the baking tiles during storage or transit.
Ensure the locking castors on the rack base unit (if supplied) are locked in position.
Do not slam the oven door shut, and always ensure the handle is positioned horizontally to the left-hand
side before closing (Figure 3.2 | A).
To close and engage the door with the latch mechanism, turn the handle counterclockwise until it points
downwards in the vertical position. This action pulls the door tight against the door seal (Figure 3.2 | B).
Figure 3.2: How to close the oven door correctly.

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4. Operation
4.1. Getting started with the Artisan Mini Deck Oven
The following instructions guide you through using the oven for the first time.
1. If using steam troughs (optional) to create steam during baking, place one on each deck in the oven
chamber against the side wall.
2. If using the pressure spray gun (optional), first read Section 4.2 on page 11.
3. Plug the power cable into a suitable electrical outlet and switch the electrical supply on.
4. Ensure the oven door is closed tightly.
5. Close the Damper if it is open.

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6. Press the ON/OFF Power button on the oven to switch the oven on.
7. With the power button now illuminated to indicate that the oven is on, turn the Temperature Control
Dial(s) to the required temperature in °C.
– The top Temperature Control Dial (A) controls the topmost heating element (B) and the element (C)
underneath the top baking deck.
– The bottom Temperature Control Dial (D) also controls the heating element (E) underneath the
middle baking deck and the element (F) underneath the bottom baking deck.
8. Observe the amber light immediately below the Temperature Control Dial illuminate to indicate that the
heating elements are on and the oven is warming up.

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9. Wait until the amber light goes off to indicate the oven has reached the set temperature.
NOTE The oven should reach temperature in around 1 to 1½ hours,
depending on the temperature selected and the ambient
room temperature.
10. As soon as the oven temperature has been reached:
a. Open the door.
b. Carefully load dough/products onto the baking tiles directly or in trays.
NOTE Avoid placing sugary or fatty products, which are prone to leak, directly
on the baking tile to avoid undesirable staining and unpleasant odours.
Place the product on baking trays instead.
11. If baking on residual heat, turn the Temperature Control Dial(s) to “0”.
12. If steam is required, and the optional steam troughs are being used, pour up to 200ml (7oz) of water into
each trough to generate instant steam.
CAUTION Be careful not to suffer burns during this steam-generating
process. If the troughs are overfilled, any remaining water stays
in the troughs until the bars are hot enough to create steam
again. Therefore, it is advisable not to overfill.
13. If steam is required, and the optional pressure spray gun is to be used, spray the product and the oven
chamber until the desired amount of steam is created. With practice, you find how much water to spray
and generate the precise amount of steam to get the finished crust you want.

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14. Close the door and ensure the handle has pulled the door tight to the seal.
NOTE Do not slam the oven door closed, and always ensure the handle is
positioned to the left-hand side before closing (A). Turn the handle
counterclockwise until pointing downwards to ensure the handle and
latch make contact and pull the door tight (B).
15. Set a timer and bake for the required duration to suit the recipe.
16. Approximately 10 minutes before the end of the bake, open the Damper on the front door by turning it
counterclockwise to release steam and moisture from the oven.
CAUTION Be careful not to suffer burns from steam. Stand clear of the oven
immediately after opening the Damper.
17. After the baking is complete, turn the oven off by pressing the Power ON/OFF pushbutton.
18. Observe the ON/OFF light go out to indicate the oven is switched off.

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19. Carefully open the door and remove the baked product from the oven.
20. Place the baked product on cooling racks.
21. If another bake is required, close the door and Damper. Repeat the steps to get the oven to
return to temperature.
CAUTION After baking, be careful not to suffer heat burns. Residual heat
remains in the oven for several hours.
4.2. Preparing the Pressurised Spray Gun Accessory
The following instructions guide you through preparing and using the optional Pressurised Spray Gun accessory.
1. Clean the Pressurised Spray Gun before the first use.
2. Unscrew the water bottle from the handle and spray mechanism.
3. Fill the water bottle to the “max” level and tightly screw the handle and spraying mechanism back on.
4. Pump air into the water bottle and create pressure using the hand piston.
– Between 20 to 30 pumps should be enough.
5. Pull the trigger to test the spray.
– The tip of the nozzle can be rotated to adjust the spray pattern.
CAUTION Never leave the Spray Gun in a pressurised state for an extended period.
Unscrew the spray head slowly to release the pressure. Empty the unused
water after use.