Mono COMPACT Series Operating instructions

434 compact 4 tray manual version RevA19 10-04-19 1
SERIES
OVEN SERIAL NO. __
___________________
_______
In the event of an enquiry please quote this number.
www.monoequip.com
434 4 TRAY OVEN
WITH MANUAL CONTROL
COMPACT
SERIES
OPERATING AND MAINTENANCE MANUAL
FILE 111

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SAFETY SYMBOLS
The following safety symbols are used throughout this product documentation.
Before using your new equipment, read the instruction manual carefully and pay special
attention to information marked with the following symbols.
Indicates a hazardous situation which, if not avoided,
will result in death or serious injury.
Indicates a hazardous situation which, if not avoided,
will result in electric shock.
Indicates a hazardous situation which, if not avoided,
will result in minor or moderate injury.
WARNING
WARNING
CAUTION

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ELECTRICAL SAFETY AND ADVICE REGARDING
SUPPLEMENTARY ELECTRICAL PROTECTION:
Commercial bakeries, kitchens and foodservice 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)
−Fixed wiring appliances 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.
The supply to this machine must be protected by a
30mA RCD

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CONTENTS
PART 1.0 Introduction
PART 2.0 Dimensions
PART 3.0 Specifications
PART 4.0 Safety
PART 5.0 Installation
PART 6.0 Isolation
PART 7.0 Cleaning Instructions
PART 8.0 Operating Conditions
PART 9.0 Operation Instructions
PART 10.0 Maintenance
PART 11.0 Steam System Maintenance
PART 12.0 Spares Information

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1.0 INTRODUCTION
The MONO 434 COMPACT oven
is a compact, electric oven with a capacity for four 34cm x 45cm baking trays.
The oven is robustly made of stainless steel with a bake chamber shaped to allow
the unit to be easily cleaned.
It has very high levels of insulation for safety and to help save energy.
A great deal of attention has been given to keeping the front areas cool.
MONO 434 COMPACT is designed to be stackable, without the requirement for a
separate support and will grow with your business without occupying a large area
of your valuable retailing space.
2.0 DIMENSIONS

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2.1 OUTER DIMENSIONS
Height: 580mm.
Depth, door closed: 665mm.
Depth, door open: 995mm.
Width: 560mm.
Operational clearance:
50mm (2") clearance is required at the back and sides of the oven and 250mm (10”) above to
allow adequate circulation of air.
3.0 SPECIFICATIONS
Total Power: 2.7 kW.
Electric Supply: 230V. Single-phase 50Hz , 13Amp
Supply Cable: 2 metres of cable supplied.
Water connection ¾” B.S.P. and should be at a pressure of 2 bar to 4 bar.
(normal domestic water supply is usually within these limits).
Maximum bake temperature 260 degrees C
Maximum bake time 2 hours
Maximum steam time 20 seconds
Noise Level: Less than 85dB.
WEIGHT 34kg
The supply to this machine must be protected by a
30mA RCD

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4.0 SAFETY
In the interest of safety and efficient operation of this oven, it is essential that this
manual should be made available to the operator before work is commenced.
The following points should be closely observed and rigorously pursued at all times.
To safely use this convection oven, read this owner manual completely and follow
the warnings below, as well as all other warnings in this manual.
•The oven is designed for the baking of bread, confectionery and savory products.
Do not use it for baking other items without first consulting the supplier.
•All repairs and maintenance of electrical units must only be carried out by an
authorized service technician.
•Electrical access panels must not be opened except by an authorized service
technician and the oven power cord must be unplugged.
•While the oven is in operation, and for some time after use, DO NOT TOUCH the oven
window and surrounding area as these surfaces may be hot.
•The oven must be operated as described in this manual.
•Authorized service technicians should only use original manufacturer spare parts on
the oven.
•The construction of the oven must not be changed or altered.
•This appliance must be disconnected from the power supply before moving or
cleaning/servicing.
•Check for frayed or bare cables.
The machine must not be used if frayed or bare cables are visible.
•Oven gloves should be worn when moving products in or out of the oven.
•Unless trays/containers for the purpose of holding the oven products are supplied with
the oven by the manufacturer, it is the responsibility of the customer to ensure that the
nature and surface conditions of materials likely to come into contact with food shall be
such that they cannot contaminate or spoil the food.

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5.0 INSTALLATION
•CAUTION Because of the weight, lifting the oven should not be attempted by one person.
•Ensure that the oven base is level or a level working height surface capable of
supporting at least 100kg is used
•The COMPACT oven should be connected to a local means of isolation.
•Operational clearance of 50mm (2") is required at back and sides of oven and
250mm (10") top clearance to allow circulation of air.
•In the interests of hygiene, before using the oven for the first time, we strongly
recommend that you wipe the inside of your 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 your first bake if this is not done.
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)
6.0 ISOLATION
To stop the oven in an emergency, unplug the lead
or switch off at the wall isolator.
The supply to this machine must be protected by a
30mA RCD

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7.0 CLEANING INSTRUCTIONS
NOTE:
BEFORE CLEANING, ISOLATE OVEN FROM MAINS SUPPLY AND ALLOW TO COOL.
IMPORTANT
NEVER SPRAY THE OVEN WITH A HOSE OR HIGH PRESSURE WASHING DEVICE.
TO AVOID ELECTROCUTION OR OVEN DAMAGE –NEVER ALLOW WATER, STEAM,
CLEANING SOLUTION, OR OTHER LIQUIDS TO ENTER THE ELECTRICAL PANELS OR
CONNECTIONS.
•The equipment is to be cleaned daily using a solution of mild detergent and hot water.
•After the oven has been allowed to cool, remove the tray racks by loosening the fixing
knob at the front and moving the rack slightly forwards to disengage the back locators.
Withdraw the racks and wipe over.
•Sweep any debris left in the chamber (after it has been allowed to cool) onto trays and
remove. Wipe out the chamber with a damp cloth that has been soaked in a solution of
mild detergent and hot water.
•Replace the tray racks
•Brush down and wipe outer oven front, back and sides.
•Wipe clean outer oven front, back and sides with a damp cloth that has been soaked
in a solution of mild detergent and hot water (do not soak the lower control panel area
with water).
TRAY RACK REMOVAL

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8.0 OPERATING CONDITIONS
•CAUTION Because of the weight, lifting the oven should not be attempted by one
person.
•Ensure that the oven base is level or a level working height surface capable of
supporting at least 100kg is used
•For the most efficient operation, the oven should be used in ambient temperatures not
exceeding 40oC (115oF). The life of components will be reduced and your warranty
will be affected if run above 40oC.
•The ventilation of steam (extraction) from the oven should be sufficient to ensure water
does not condense on or around the oven. Any water ingress could affect your
warranty.
•It is the customers' sole responsibility to arrange for adequate ventilation and
operational clearance at the back and sides of the oven to allow circulation of air.
Refer to Outer dimensions 2.1.
Any component malfunctioning during the guarantee period that is found to have been
subjected to excessive humidity or ambient working temperatures above 40oC (115oF)
will not be covered by the component manufactures guarantee, or MONO’s product
warranty.

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BAKING USING THE TIMER KNOB (2)
1. Turn temperature knob (1) to “0”.
2. Connect power and water to the oven.
3. Preheat the oven before use.
Ensure the door is fully closed.
a. Turn the temperature knob (1) to a baking temperature about 30 degrees
above the required backing temperature.
Pilot light will illuminate.
b. Turn the timer knob (2) to 10 minutes.
Pilot light will illuminate during heating and fan will start.
c. When pilot light goes out the oven is ready for use.
4. After preheating, insert the loaded trays and close the door.
(To preserve heat in the oven, do not keep the door open too long).
5. Check the temperature knob (1) is set to the required temperature you wish to bake at.
6. Set the timer knob (2) to the required bake time.
7. If steam is needed during the bake at any time, press the steam button (3) for the number
of seconds of steam required.
MANUAL/CONTINUOUS SETTING
If required the oven can be set for manual/continuous baking by putting the timer knob (2) to
the manual bake position and setting a temperature.
The oven can then be used as a standard oven with no timer required.
If steam is needed during the bake at any time, press the steam button (3) for the number of
seconds of steam required.
9
.0
OPERATING INSTRUCTIONS
1
2
4
3
MANUAL/CONTINUOUS BAKE POSITION

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•Check for frayed or bare cables.
The oven must not be used if frayed or bare cables are visible.
•Follow cleaning instructions meticulously.
•There is no special maintenance required.
EM INT
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.
10.0
MAINTENANCE

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Spares Tel. [phone]
email:[email protected]
12.0 Spares Information

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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)
Queensway
Swansea West Industrial Estate
Swansea.
SA5 4EB
UK
Tel. [phone]
Fax. [phone]
Web site:www.monoequip.com
Spares Tel. [phone]
email:[email protected]