Mono Ecotouch User manual

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OPERATION AND MAINTENANCE MANUAL
MONO ECOTOUCH DECK OVEN
Enter Serial No. here.____________________________
In the event of an enquiry please quote this serial number.
www.monoequip.com

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FAILURE TO ADHERE TO THE CLEANING AND MAINTENANCE
INSTRUCTIONS DETAILED IN THIS MANUAL COULD AFFECT THE
WARRANTY OF THIS MACHINE.
THE OVEN SHOULD ONLY BE USED FOR BAKING BREAD, PASTRIES
AND CAKES
(FOR OTHER PRODUCTS PLEASE CONTACT YOUR OVEN SUPPLIER)
TO REDUCE RISK OF FIRE OR ELECTRIC SHOCK, DO NOT REMOVE
COVERS (OR BACK SHEETING). NO USER SERVICEABLE PARTS
INSIDE. REPAIR SHOULD BE DONE BY AUTHORISED PERSONNEL
ONLY.
IMPORTANT NOTES
SOME SECTIONS OF THIS MANUAL ARE FOR ENGINEERS ONLY AND
THE CUSTOMER SHOULD NOT ATTEMPT TO MAKE ALTERATIONS.
BEWARE OF HOT SURFACES.
DO NOT TOUCH OVEN FRONT OR DOOR WITH BARE SKIN AND WEAR
OVEN GLOVES WHEN LOADING AND UNLOADING.

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CONTENTS
Section - 1.0 Introduction
Section - 2.0 Specifications
Section - 3.0 Safety
Section - 4.0 Installation
Section - 5.0 Isolation
Section - 6.0 Cleaning
Section - 7.0 Operating Conditions
Section - 8.0 Principles Of Operation
Section - 9.0 TOUCH SCREEN OPERATION
-Basic operation-
9-1.0 Bake using “FAVOURITES” menu
9-2.0 “MANUAL” menu
9-3.0 “PROGRAMMES” menu
9-4.0 Creating a program
9-5.0 7-Day timer
9-6.0 Settings
Time and date
Settings –General level
Settings explained –General level
Settings –High level
Settings explained –High level
Default Passcodes
9-7.0 Using the USB port
9-8.0 Diagnostics
Section - 10.0 Troubleshooting
Section - 11.0 Service and Spares
Section - 12.0 Spares Information
Section - 13.0 Electrical Information

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1.0 INTRODUCTION
The MONO Electric Deck Oven is an easy to use practical, good-looking oven giving an
excellent heat recovery rate and an even bake across a wide range of bread and
confectionery products.
Good looking and totally reliable
Conceived with the no nonsense requirements of both the independent and in-store
baker in mind, and designed to visually please as well as give reliable service for many
years, this oven will more than satisfy the most discerning customer.
Top quality specification
The ovens external and internal contact surfaces are stainless steel, so there’s no fear
of deterioration even after many years of hard use; plus each deck is fitted with baking
sheets manufactured from natural materials as a standard fitting.
The oven comes with an integral steaming system resulting in a reduction in energy
consumption and also a reduction in the overall size of the oven. The system produces
real steam and because rapid recovery has been designed into the oven you can enjoy
it time and time again.
Ecotouch ovens are supplied with TOUCH displays for the user-friendly control panels.
This can show pictures of product types or program numbers that have been set by the
user. When not being used, the screen can show your company logo.
A voice prompt facility is also available for the basic instructions like “Bake over”.
Fitted with hinged easy to clean doors, individual top and bottom heat controls and
seven day bake timers for each deck, the Mono deck oven gives the Master Baker a
fast, even bake.
Clean design, easy to maintain
The electronic ‘touch’ controls to each deck are, easy to use and designed for reliability
and easy cleaning.
The flue system is integral to the unit and is designed to reduce the build up of
combustible deposits in the flue.
ECOTOUCH
SCREEN
CONTROLS

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2.0 SPECIFICATIONS
NOISE LEVEL: Less than 80 dB
ELECTRICAL DETAILS
3 Tray (5-3-8) 415v. 3ph+N+E 50hz. 42kW 60amps per phase.
4 Tray (5-4-8) 415v, 3ph+N+E 50hz. 56.5kW 90amps per phase.
As it is our policy to improve our machines continuously, we reserve the right
to change specifications without prior notice.

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3.0 SAFETY
All maintenance must be made with the oven disconnected from the
power supply and then only by fully trained authorized persons.
Check all cover panels, and any pipe fittings are securely positioned.
Check oven door handles are not damaged.
Do not operate a deck's steaming system with oven door open.
Always use oven gloves when loading the oven.
When products are removed from the oven, ensure:
(a) Tins are knocked out and stored directly onto a tin storage trolley or rack
(do not leave hot tins on the floor or on tables).
(b)Trays are put into a rack and the rack is wheeled to a safe cooling area.
Do not store items on top of the oven.
Do not store items behind the oven.
Beware of hot surfaces. Do not touch oven front or door with bare skin.
All operatives must be fully trained
People undergoing training must be under direct supervision
The oven should only be used for baking bread, pastries and cakes (for other
products please contact MONO Equipment)
No unauthorized modifications should be made to the oven.
Do not walk on the roof of the oven
DISPOSAL
Care should be taken when the oven comes to the end of its working life. All
parts should be disposed of in the appropriate place either recycling or other
means as the law permits at the time.
NOTE: BAKERY STAFF MUST NOT UNDER ANY CIRCUMSTANCES REMOVE
ANY PANELS TO ACCESS ANY PART OF THE DECK OVEN.
Panels should only be removed by a MONO maintenance engineer (or other fully
trained maintenance contractor) for repairs or maintenance, after isolating oven from
power supply.
NOTE: THE BAKERY MANAGER OR THE BAKERY SUPERVISOR MUST CARRY OUT THE ABOVE
DAILY SAFETY CHECKS

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4.0 INSTALLATION
GENERAL
A hard smooth level floor is recommended on which to position the oven and
access for maintenance should be considered.
The oven is not designed to be ” built in” so sufficient clearance must be left in
front of the access panels (right hand side) to allow for servicing.
If not chosen as an oven option, it is recommended that an extraction hood be
placed above the oven to disperse excess steam and heat, which could have an
adverse effect on the bakery ceiling and ambient temperature.
A wall isolator must be available in order to completely isolate the oven.
THIS ISOLATOR MUST BE CLEARLY ACCESSIBLE TO THE OVEN OPERATOR
A chain retainer should be fitted, that is shorter than the power cables, to protect
them from strain if the oven is moved. (Fit to the wall or floor and the base, using
hole provided in castor fixing corner plates).
It is recommended that a minimum gap of 75mm be left on the right hand side
of the oven to allow maximum cooling of the electrical chamber.
Installation must be made by a trained authorized engineer and all utilities must
conform to all local regulations.
The oven must be “run in” as stated in the initial start up instructions.
WATER SUPPLY
All ovens with steam require a 15mm water supply at a pressure of 2 - 3 bar.
standard domestic water supplies are usually within these parameters. All
connections should comply with local water regulations.
No drain is required for this oven.
Customers are strongly advised to fit a water treatment device to all bakery
equipment requiring water. MONO can advise on a suitable water treatment unit.
This is essential in hard water areas.
A non-return check-valve is supplied fitted to the water inlet manifold.

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WATER SYSTEM SETUP PROCEDURE.
It is imperative that the water delivery to the deck oven is checked.
NOTE. DYNAMIC PRESSURE, NOT STATIC, IS BEING MEASURED.
(SEE DRAWING ON NEXT PAGE)
1. Flush out the main feed pipe to be used until water runs clear and free from debris.
2. Connect main feed to oven.
3. Place a container under the test valve.
4. Slowly open drain valve and set the regulator to 0.5bar using the screw underneath.
5. When the pressure has stabilised shut the test valve.
REPEAT 3, 4 AND 5 AT THE END OF INSTALLATION.

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REAR WATER CONNECTIONS USED FOR SET UP
TO 0.5bar

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INITIAL START UP
THIS PROCEDURE MUST BE ADHERED TO FOR THE OVEN
WARRENTY TO BE VALID.
In order for the oven to give good reliable service the deck tiles must be initially brought
up to temperature as stated below. After this running in period the oven can be used as
required.
Running in procedure
1. Turn the oven on and note the temperature shown.
(This will be the temperature inside the cooking chamber)
2. The temperature needs to rise to 90deg C over a period of 3 hours.
It must not be allowed to rise by more than 25deg C in an hour or
be allowed to rise above 93deg C.
3. Leave for 3 hours at 90deg C.
4. Take the temperature up to 150deg C for 1 hour.
5. Take the temperature up to 200deg C for 1 hour.
After this procedure the oven can be used as required.

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5.0 ISOLATION
A wall isolator rated for the specific model of oven installed must be available in
order to completely isolate the oven.
To stop the oven in an emergency Switch off at the main isolator
6.0 CLEANING
DAILY CLEANING INSTRUCTIONS
ISOLATE OVEN FROM MAINS SUPPLY BEFORE CLEANING.
Sweep any debris out of oven after it has been allowed to cool.
Use a vacuum cleaner with metal attachments (able to take heat) if available.
Brush down and wipe oven front, back and sides with a damp cloth.
Spot clean with a damp cloth, which has been soaked in a solution of mild
detergent, and hot water, paying particular attention to ensure excess water is
not applied around the area of the electrical panels.
NOTE: ENSURE WATER DOES NOT ENTER CONTROL PANEL MOUNTING
OR ROOF MOUNTED FAN.
WEEKLY CLEANING INSTRUCTIONS
ISOLATE OVEN FROM MAINS SUPPLY BEFORE CLEANING.
Complete daily cleaning as above.
Scrub oven wheels with a mild detergent and hot water using nylon cleaning
brush.
Ensure the oven roof area is clear of debris and dust build up.
(DO NOT STAND ON THE OVEN ROOF)

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7.0 OPERATING CONDITIONS
It is recommended that a space of at least 2 metres be left in front of the oven for
ease of operation and safety.
Bakery utensils must not be used to operate the control panel buttons.
8.0 PRINCIPLE OF OPERATION
NOTE: REFER TO YOUR OWN COMPANY’S RECIPE MANUAL FOR OVEN
TEMPERATURE SETTINGS.
Products are baked in an insulated heated chamber. The temperature is regulated by a
thermocouple having a read-out on the front control panel. Baking heat is radiant with
top and bottom heat being adjusted by means of separate controls. This enables heat to
be “balanced” according to product requirement.
STEAM is provided from an integral boiler, and is introduced into the chamber on
demand. This is automatically controlled by the programmed parameters. Once
steamed the oven will not steam until the steam unit has recovered heat, typically
3-10 minutes depending on the program selected.
All ovens are fitted with a steam damper that evacuates steam humidity into a vent at
the rear of the oven.
Baking Advice
For the best results from deck Ovens
Loading
1. Do not place the products too close together. If the loaves are close to each
other after oven spring (expansion), the loaves sides will be soft and may
collapse on cooling.
2. Place the product evenly within the oven. Product bunched together will be
paler than those widely spaced.

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3. Product should not be placed too close to the edge of the tile. As it expands
towards the front one side of the loaf may enter the cooler air by the door.
4. Door opening should be kept to a minimum because cold air enters the oven
cooling the sidewalls and roof causing the finished product to be lighter locally at
the front and wasting heat. If loading times are consistently long you can alter the
front top heat to put more heat at the front.
5. If the loading takes a long time, product can form a skin, which causes an
imbalance and a less attractive finish. By using the pre-steam function before
loading this can be minimised. This function turns the elements off and injects
steam to increase the humidity.
Bake settings
1. A good starting point for baking breads in Mono deck ovens is 225C (437F)
Top heat 60-65 bottom heat 40.
2. For cookies etc, the heat in the oven can be turned almost off, however it may
still be necessary to place the trays with cookies etc onto upturned trays on the
oven sole.
3. Steam should be kept to a minimum, for energy efficiency, depending on the
product and finish. Times between 9 and 12 seconds should be adequate.
It is a good idea not to focus on the temperature recovery this can vary from oven to
oven.
Is the product baked in the time and to the quality you require?
Below are some tips for modifying the bake so you get the product that you require.
If your product is light on top.
Either decrease the bottom heat and extend bake time or increase the top heat.
If the product sides are pale and the top dark.
Make sure the products are spaced well apart, drop the top heat and extend the
bake time.
If the bake time is too long.
First increase the top heat to speed recovery.
If this does not give sufficient savings increase the bake temperature.
To thicken the crust
Set the damper to open longer. Different ovens will require different lengths of time.

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9.0 TOUCHSCREEN OPERATING INSTRUCTIONS

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TOUCH THE SCREEN
ON THE AREA YOU
REQUIRE TO
ACTIVATE
BASIC OPERATION
ALL OPERATIONS ARE ACTIVATED BY TOUCHING AREAS ON THE
SCREEN, WHICH WILL PASS YOU ON TO THE NEXT INFORMATION PANEL.
DO NOT USE EXCESSIVE FORCE.
(THE PRESSURE REQUIRED TO OPERATE THE PANEL, CAN BE ALTERED IN THE SETTINGS SECTION)
STANDBY
THE OVEN TURNS OFF.
TOUCH THE SCREEN TO GO TO
THE OPTION SCREEN.
SLEEP
THE OVEN STAYS AT 100c AND
HEATS TO LAST PROGRAM
TEMPERATURE WHEN THE
SCREEN IS TOUCHED.
OPTION SCREEN THEN SHOWS.

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9 -1 BAKING USING “FAVOURITES”MENU
TOUCH TO OPEN
THE FAVOURITES
SELECT SCREEN
TOUCH THE
NAME OF THE
PRODUCT
REQUIRED
TOUCH THE
“FULL LOAD” OR
“HALF LOAD” AS REQUIRED.
(THIS ONLY APPEARS IF HALF LOAD IS SAVED IN
THE PROGRAM)
TO RETURN TO THE
PREVIOUS SCREEN
TOUCH THE “BACK”
BUTTON AT ANY TIME
1
2
3
OPTION SCREEN
SELECT SCREEN
LOAD SCREEN

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IF THE OVEN IS NOT UP TO
TEMPERATURE IT WILL SHOW THE
HEATING SCREEN.
WAIT FOR THE OVEN TO REACH
TEMPERATURE
WHEN OVEN IS AT THE CORRECT
TEMPERATURE THE “READY”
SCREEN WILL SHOW.
1. OPEN DOOR AND LOAD PRODUCT.
2. CLOSE THE DOOR FULLY.
3. TOUCH “START”
TIP
TO HELP TO KEEP THE OVEN HOT,
TRY NOT TO KEEP THE DOOR OPEN
MORE THAN NEEDED
BAKE IN PROGRESS SCREEN
THIS SCREEN WILL SHOW WHILE
THE PRODUCT IS BAKING
SET TEMPERATURE
BAKE TIME LEFT
ACTUAL OVEN TEMPERATURE
This will rise and fall
round the set temperature
4
HEATING SCREEN
READY SCREEN
IF THE OVEN IS TOO HOT FOR THE TEMPERATURE
CHOSEN, THE SCREEN WILL TELL YOU TO OPEN THE
DOOR TO AID COOLING.
NOTE
The actual temperature shown will rise
and fall above and below the set
temperature as the oven cools and
reheats. This is not a fault
TEMPERATURE PROFILE BAR
BAKE TIME PROGRESS BAR

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TOUCHING “VIEW” BUTTON DURING A BAKE
TOUCHING “VIEW” BUTTON DURING A
BAKE WILL SHOW THE SETTINGS FOR
THE BAKE IN PROGRESS.
TOUCH “CANCEL” TO GO BACK TO THE
PREVIOUS SCREEN.
5
BAKE OVER SCREEN
VIEW SCREEN
AT THE END OF THE BAKE TIME, A
SOUNDER WILL BE HEARD AND
“BAKE OVER” WILL FLASH.
TOUCH “STOP” AND OPEN THE
DOOR TO REMOVE THE PRODUCT.
TO KEEP THE OVEN BAKING FOR
EXTRA MINUTES
THE “+ 2 MIN” BUTTON CAN BE
TOUCHED.
(This time can be altered in set up)
View

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9 - 2 BAKING USING MANUAL MENU
TOUCH TO OPEN
MANUAL BAKE
SCREEN
1
OPTION SCREEN
MANUAL BAKE SCREEN
2
3
SET BAKE TIME AND TEMPERATURE
NOTE:
TIME DOES NOT HAVE TO BE SET IN MANUAL MODE. (ONLY TEMPERATURE)
WHEN “START”IS PRESSED, THE TIME WILL COUNT UP INSTEAD OF DOWN.
TOUCH “STOP”TO FINISH THE BAKE.
SET BAKE TEMPERATURE
TOUCH TEMPERATURE ON THE
SCREEN TO ACTIVATE THE KEYBOARD
SCREEN.
KEY IN REQUIRED TEMPERATURE AND
TOUCH “OK”
SET BAKE TIME
TOUCH TIME ON THE SCREEN TO
ACTIVATE THE KEYBOARD SCREEN.
KEY IN REQUIRED TIME AND
TOUCH “OK”
SET TOP AND
BOTTOM HEAT
TOUCH POSITION ON
THE SCREEN TO
ACTIVATE THE
KEYBOARD SCREEN.
KEY IN REQUIRED
SETTING AND
TOUCH “OK”