Mono BX 149 User manual

Bx OVEN
SET UP AND OPERATION OF OVEN
AND CONDENSER UNIT (IF FITTED)
OVEN SERIAL NO.
OVEN CODE 149 150 153 156 158 159 180
Failure to adhere to the operation, cleaning and maintenance instructions detailed in this
manual could affect the warranty of this oven.
CONDENSER SERIAL No. _________________________(IF FITTED)
In the event of an enquiry please quote these numbers.
CLASSIC
www.monoequip.com

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ATTENTION
IF OVEN FAILS TO HEAT UP, WHEN FIRST CONNECTED TO A
POWER SUPPLY OR DURING USE AT ANYTIME,
PRESS RESET BUTTON(S) LOCATED THROUGH THE REAR BACK PANEL.
(DO NOT REMOVE BACK PANEL)
REAR VIEW OF OVENS
1
2
1
2
2 TRAY OVEN
HOLE LOCATION
10 TRAY OVEN
HOLE LOCATION
HOLES CAN BE AT POSITION 1 OR
POSITION 2
DEPENDING ON OVEN
4 TRAY OVEN
HOLE LOCATION
HOLE CAN BE AT POSITION 1 OR POSITION
2DEPENDING ON OVEN
IF THIS FAILS TO CORRECT THE SITUATION, PLEASE CONTACT YOUR SUPPLIER

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CONTENTS
PART 1.0 Introduction 5
PART 2.0 Specifications 6
PART 3.0 Safety 7
PART 4.0 Installation 8
PART 5.0 Isolation 9
PART 6.0 Daily / Weekly Cleaning 10
PART 7.0 Ideal Operating Conditions 12
PART 8.0 CLASSIC Operation 13
Running preset programs
PART 9.0 Programming 15
Creating and changing program values
PART 10.0 Maintenance 18
PART 11.0 Steam System Maintenance 18
PART 12.0 Light Bulb Replacement 18
PART 13.0 CONDENSER INFORMATION (IF FITTED) 19
SERVICE / SPARES Contact Information 38
PAGE

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1.0 INTRODUCTION
A combination of clean industrial design and the latest technology,
the MONO BX oven range is designed specifically to take the baking
Industry’s standard trays.
The ovens in the range are of stainless steel construction and some 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 range of products.
The doors are double glazed to increase the efficiency of the ovens well-insulated
baking chamber
Ovens are fitted with LED (classic) displays for the user-friendly control panels.
The 10-tray Bx is supplied with a
10-tray capacity stainless steel
base with locking castors.
4-TRAY Bx OVEN
10-TRAY Bx OVEN
The optional condenser unit can be fitted to any Bx oven or stacked Bx ovens
as required.
With thermostatic control it can be adjusted to operate in most ambiant temperatures.
2-TRAY Bx OVEN

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2.0 SPECIFICATIONS
2 bar –4 bar

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3.0 SAFETY
In the interest of safety and efficient operation of the oven, it is
essential that this manual should be made available to the operator
before work is commenced. The following points should be observed
and followed at all times.
1. The oven is designed for baking of bread, confectionery and savoury products
only. DO NOT use it for any other items without consulting with MONO.
2. The oven must be allowed to cool before any form of cleaning is started.
3. All repairs and maintenance of electrical units must be carried out by authorised
electricians; even then, electrical access panels must not be opened unless the
mains supply to the oven is isolated.
4. All connections to the oven must be made in accordance with the statuary
requirements of the country of installation.
5. 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.
6. The oven must be operated as described in this manual.
7. Only MONO spare parts should be used on this oven.
8. The construction of the oven must not be changed.
9. The owner of the oven is legally obliged to instruct staff of these safety points and
of the safe operation of the oven. These instructions should not be removed
from the working area.
10. To prevent door glass from shattering -
DO NOT CLEAN OVEN GLASS WHEN HOT.
11. Customers operating a BX oven in a hard water area must ensure that an efficient
water-softening device protects the water supply to the equipment.
12. Oven gloves should be worn when moving products in or out of the oven.
ATTENTION

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4.0 INSTALLATION
1. The oven should be connected to a wall isolator.
2. It is the customers’ sole responsibility to arrange adequate ventilation and it should be
sufficient to ensure water does not condense on or around the oven. A 50mm gap is
required at the sides and rear of this oven.
Chimneys and evacuation ducts, fitted above mono ovens should be insulated.
3. If an oven with steam has been chosen, 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 in hard
water areas must ensure that an efficient water treatment device protects the supply to the
oven. It is the customers’ responsibility to install and maintain an adequate water supply to
the oven, which should comply with local water regulations.
4. 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.
5. Ensure that the locking castors on the base unit (if supplied) are locked into position.
6. AMBIENT WORKING TEMPERATURES.
Ambient working temperatures for electric/electronic components such as solenoid switches,
circuit breakers, motors etc should be no more than 40C (115f)
Manufacturers of these and other electrical components advise that any ambient temperature above 40  C
affects the functionality of the components and any related guarantees become void. For example, above this
temperature motors are not satisfactorily 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 that is found to have been subject to excessive
humidity or ambient working temperature above 40  C (115  F) will not be covered by the component
manufacturers guarantee or MONO’s product warranty.
L2 and L3 are for 3 phase installations only

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5.0 ISOLATION
ELECTRICITY SUPPLY
To stop the oven in an emergency, switch off electricity at the wall isolator.
WATER SUPPLY
For stacked ovens, the water supply can be shut off by closing the shut-off valves
(See diagram)
For non-stacked ovens the water supply should be shut off at the nearest shut-off point
VIEW OF REAR CONNECTIONS
TOP
OVEN
SUPPLY
BOTTOM
OVEN
SUPPLY
WATER SUPPLY IN
TO TURN OFF WATER SUPPLY
TURN APPROPRIATE VALVE 90 DEGREES
ANTICLOCKWISE

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6.0 CLEANING INSTRUCTIONS
DAILY
NOTE: BEFORE CLEANING,
ISOLATE OVEN FROM MAINS SUPPLY AND ALLOW TO COOL.
The equipment is to be cleaned daily using approved chloride–free cleaning fluid
Sweep any debris (after it has been allowed to cool) onto oven removable trays and
remove for cleaning.
Brush down and wipe oven front, back and sides.
Wipe clean with a damp cloth that has been soaked in a solution of mild detergent
and hot water.
IMPORTANT:
TAKE CARE WATER DOES NOT ENTER CONTROL PANEL OR
REAR ACCESS PANEL.
DO NOT REMOVE THE REAR PANELLING INSIDE THE OVEN.
THIS ALLOWS ACCESS TO THE FAN ASSEMBLY WHICH IS NOT SAFETY
INTERLOCKED AND COULD CAUSE INJURY
WEEKLY
NOTE: BEFORE CLEANING, ISOLATE OVEN FROM MAINS SUPPLY
AND ALLOW TO COOL.
Complete daily check then
Clean any burnt-on debris by careful use of a proprietary oven cleaner, carefully
following the manufacturer's instructions. Do not allow the oven cleaner to get
onto the control panel.
Scrub cabinet wheels (if fitted), with a mild detergent and hot water using nylon
cleaning brush.

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Ovens using 60cm x 40cm trays ( FG156 2 tray / FG158 4 tray)
Open the oven door and remove internal racking from sides of oven.
(lift and unlatch racking).
This allows access to hidden areas in the oven, which can be wiped with a damp cloth.
Wipe down, and clean racking with a damp cloth and replace.
4 tray ovens
The inner door glass is hinged to enable cleaning of internal surfaces.
To open, remove the two screws shown in the sketch below.
The internal surfaces of the door glass can then be cleaned using a suitable glass
cleaner.
Remove these screws
to release inner glass
for cleaning

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9. 7.0 IDEAL OPERATING CONDITIONS
Room should be allowed for the door to open fully to allow easy loading and unloading of
product 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.
It is the customers’ sole responsibility to arrange adequate ventilation and it should be
sufficient to ensure water does not condense on or around the oven. A 50mm gap is
required at the sides and rear of this oven.
Chimneys and evacuation ducts, fitted above mono ovens should be insulated
AMBIENT WORKING TEMPERATURES.
Ambient working temperatures for electric/electronic components such as
solenoid switches, circuit breakers, motors etc should be no more than 40C (115f)
Manufacturers of these and other electrical components advise that any ambient temperature
above 40  C affects the functionality of the components and any related guarantees become
void. For example, above this temperature motors are not satisfactorily 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 that is found to have been subject to excessive humidity or ambient working
temperature above 40  C (115  F) will not be covered by the component manufacturers
guarantee or MONO’s product warranty.

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Section 8
Bx CLASSIC
Operating
Instructions

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8.0 BX‘CLASSIC’ OPERATING INSTRUCTIONS
RUNNING PRE-SET PROGRAMS
REFER TO CONTROL PANEL (SEE RIGHT)
1Switch on power by pressing green
button (1).
2Select required program using UP/
DOWN scroll keys (2).
3Press START key (3) to begin bake cycle.
•Oven will heat to set temperature
and display will flash actual temperature.
•When set temperature is reached
the display will stop flashing. The oven is
now ready
4Load product. Close door.
5Press START key (3).
Display will show the following:-
(9) • Actual temperature.
(8) • Remaining bake time in minutes.
Display will automatically switch to show
remaining seconds during the last minute
of bake time.
At this time increase bake time if required.
Press time key (8), then up/down keys (2) to
add more time amount required. Press time
key (8) then start (3).
(7) • Steam time (if set) in seconds.
If the actual temperature is less than the
minimal steaming temperature of 125 C
then '--' will be displayed. This indicates
that steaming functions are inhibited.
(6) • Damper duration (delay before open) in
minutes.
(5) • Program number/bake cycle indicator.
Display will alternate between program
number and the spinning bake cycle
indicator.
6Press STOP key (4) when
“bake over” alarm sounds
1
9
8
7
6
5
4
2
3

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9.0 BX 'CLASSIC' PROGRAMMING INSTRUCTIONS
CREATING PROGRAMS/CHANGING PROGRAM VALUES.
CREATING PROGRAMS/CHANGING PROGRAM VALUES
CREATING/CHANGING PROGRAM
VALUES
1.Switch on power by pressing green button (1).
2.Use the UP/DOWN arrow keys (2) to select a program
to change
3.Press the key associated with the change required
(temperature (9), time (8), steam (7), damper (6)).
A selection indicator will flash in the right hand side of
the selected window.
4.Use up/down arrow keys (2) to modify the value
The operator now has the option to save the changes, or
run the program with temporary values.
If the operator chooses not to save the modifications,
then the program will reset to its original values upon
reselection.
5.Press START (3) to bake (see next page for further
baking instructions)
or save the values as follows
SAVING PROGRAM VALUES
6.Press and hold the P key (5) for 5 seconds. During
this time, all displayed values will flash. The controller
will bleep at the end of this period to acknowledge the
program save.
Note:
Programs cannot be saved during a bake cycle.
Pre-set values for bake temperature; bake time, steam and (optional) damper may be modified at any point.
9
8
7
6
5
4
2
3
1

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Pre-set values for bake temperature; bake time, steam, sleep mode etc. may be modified at
any point.
FAN DELAY ENABLING
NOTE: This facility is only functional on a 3 phase oven.
If it is activated on a1 phase, the fan will stop.
Hold the Pkey (5), together with the STOP key (4) for 5 seconds.
Press start (3) - “FAN” is displayed
press (8) to change to 00 (disable) or 01 (enable)
press up/down (2) to change next display to between 00 and 60 seconds
00 = no delay 60= 60seconds delay
OVEN PREBAKE ENABLING
Hold the Pkey (5), together with the STOP key (4) for 5 seconds.
or if already done for above setting, continue by
pressing start 3 - “Prb” is displayed
Press (8) to show “– 0” for disabled or again to show “-1” for enabled.
CHANGING TEMPERATURE FROM C TO F
Hold the Pkey (5), together with the STOP key (4) for 5 seconds.
or if already done for above setting, continue by
pressing start (3) - “F” OR “C” is displayed
Press arrow key (2) to change this.
SLEEP MODE ENABLING
Hold the Pkey (5), together with the STOP key (4) for 5 seconds.
or if already done for above setting, continue by
pressing start (3) - “Slp” is displayed
press up/down (2) to change next display to between 00 and 60 minutes
00 = disabled 1-60= 60 minutes delay before sleep.
DAMPER
Hold the Pkey (5), together with the STOP key (4) for 5 seconds.
or if already done for above setting, continue by
pressing start (3) - “dpr” is displayed
press (8) to change to -0 (disable) or -1 (enable)
SETTING PREBAKE TEMPERATURE (if enabled)
Press (9). (one dot flashes)
Press (9) and hold for 3 seconds (3 dots flash).
Use up/down arrow keys (2) to set temperature.
Press (9) to save
to modify the value.
Press (9) to save the setting

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TEMPERATURE SET POINT/CHAMBER DISPLAY
Hold the Pkey (5), together with the STOP key (4) for 5 seconds.
or if already done for above setting, continue by
pressing start (3) - “dsp” is displayed
press (8) to change between “sp” = set point temperature displayed
or “ct” = chamber temperature displayed.
Pressing start (3) again sets the display back to normal operating mode.
PROGRAM “0” ENABLE (Temperature and time only control)
Hold the Pkey (5), together with the STOP key (4) for 5 seconds.
or if already done for above setting, continue by
pressing start (3) - “P0E” is displayed
press (8) to change to -0 (disable) or -1 (enable)
8 HOUR TIMER(20 minute warning of 8hrs of operation)
Hold the Pkey (5), together with the STOP key (4) for 5 seconds.
or if already done for above setting, continue by
pressing start (3) - “8HR” is displayed
press (8) to change to -0 (disable) or -1 (enable)

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10.0 MAINTENANCE
Check for frayed or bare cables.
The machine must not be used if frayed or bare cables are visible.
Follow cleaning instructions.
11.0 STEAM SYSTEM MAINTENANCE
If it is noticed that the steaming operation has deteriorated, perhaps due to hard water
scaling, please contact your oven supplier
12.0 STEAM SYSTEM MAINTENANCE
12.0 BULB REPLACEMENT
In the event of a bulb failure, Instructions on how to change a bulb are as follows: -
Ensure oven is isolated from mains supply and allow to cool.
Remove screws (4 per light) and take glass, frame and gasket off lamp unit.
Remove bulb by pulling in direction of arrow and
replace with new bulb.
Refit glass front taking care that gasket is in position around stainless steel frame.
Re-connect oven and test.
SCREWS
GASKET
GLASS AND FRAME
Pt No.B721-67-008
Pt No.B721-67-010
Pt No.B721-67-009
DO NOT TOUCH BULBS WITH BARE HANDS.
USE A CLOTH OR GLOVES TO STOP ANY MARKS THAT WILL
CAUSE HOT SPOTS AND PREMATURE BULB FAILURE.
REPLACEMENT BULB = B857-94-007

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CONDENSER UNIT
(IF FITTED)
13
All versions should be part of a regular cleaning schedule.
Water should be drained and parts cleaned with an antibacterial wash.

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INTRODUCTION PAGE 19
DIMENSIONS PAGE 20
SPECIFICATIONS PAGE 21
INSTALLATION PAGE 22
SAFETY PAGE 24
OPERATION PAGE 25
SPARES PAGE 26
OTHER VERSIONS THAT MAY BE FITTED PAGE 29
ELECTRICAL INFORMATION SEE ELECTRICS MANUAL
INDEX