Mono Harmony User manual

© 2023, MONO Equipment Limited FG257-US-QSG-001 | Rev. A23 (Aug 2023)
MonoEquip.com
MONO Harmony Deck Oven
Quick Start Guide
Product Version
USA specification
Modular decks
ECO Touch controller
EN
eco-touch control

Quick Start Guide Mono Harmony Deck Oven (FG257 USA)
Rev. A23 (Aug 2023) MONO 2
Warning and Information Labels
Warning label, to reduce risk of fire or electric shock. Do not remove the cover (or back).
No user serviceable parts inside. Repair should be done by authorized personnel only.
Warning label, to warn of hot surfaces.
Light replacement power warning.
Multiple Supply Cord Information.

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Safety Symbols
The following safety symbols are used throughout this product manual. Before using your new equipment, read the
instructions carefully and pay special attention to the information marked with the following symbols:
DANGER Indicates an immediate hazard with a high risk of death or serious
physical injury if not avoided.
WARNING Indicates a potential hazard with a medium risk that could result in death
or serious physical injury if not avoided.
CAUTION Indicates a hazardous situation that could result in minor or moderate
injury if not avoided.

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Electrical Safety Notice
Electrical safety and advice regarding supplementary
electrical protection
Commercial kitchens and food service areas are environments where electrical appliances may be located close to
liquids, operate in and around damp conditions or where restricted movement for installation and service is evident.
The appliance installation and periodic inspection should only be undertaken by a qualified, skilled, and competent
electrician and connected to the correct power supply suitable for the load as stipulated by the appliance data label.
The electrical installation and connections should meet the mandatory requirements of the local electrical wiring
regulations and any safety guidelines.
We recommend:
Supplementary electrical protection with the use of a residual current device (RCD)
Fixed wiring appliances should also 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.
Your attention is drawn to the following:
BS 7671:2018 – Guidance Note 8 – 8.13: Other locations of increased safety risk
It is recognized 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 washing and drying
machines are nearby, 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 include:
Automatic Disconnection of Supply (ADS) using a residual current device having a residual operating
current not exceeding 30 mA;
Supplementary protective equipotential bonding; and
Reduction of maximum fault clearance time.
The provision of RCDs and supplementary bonding must be specified by the host organization’s appointed
installation designer or electrical contractor and installed by a suitably qualified and competent electrician to comply
with Regulations 419.2 and 544.2.
WARNING Separate supplies to each deck must all be protected by a 30mA-rated
Type ‘A’ Residual Current Device (RCD).
Before installation, it is recommended that a qualified and competent
electrician first tests the electrical outlets for electrical safety.

MONO Harmony Deck Oven (FG257 USA) Quick Start Guide
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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 organization.
Furthermore:
Disconnect or completely isolate the oven from the electrical supply
(see Emergency Instructions section on page 10).
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.
See the Maintenance section on page 23.

Quick Start Guide Mono Harmony Deck Oven (FG257 USA)
Rev. A23 (Aug 2023) MONO 6
General Notices
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
– Our policy is to improve our machines continuously, and 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.

MONO Harmony Deck Oven (FG257 USA) Quick Start Guide
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Contact Information
Thank you for purchasing this Mono Harmony Deck Oven.
“A combination of clean industrial design and the latest technology.”
The information in this quick start guide should get your purchase up and running without any problems.
If you have a problem with your purchase, please get in touch with the MONO Service Department at:
MONO Equipment Limited
Queensway, Swansea West Industrial Park, Swansea, SA5 4EB, UK
Tel. [phone]
Fax. [phone]
Email: [e-mail]
Please quote the serial numbers of each deck when contacting us.
You can write the serial numbers in the boxes below.

Quick Start Guide Mono Harmony Deck Oven (FG257 USA)
Rev. A23 (Aug 2023) MONO 8
Safety
General safety messages
CAUTION Magnets information:
−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.
Oven safety messages
Only fully trained and authorized persons are permitted to work on the oven. Qualified electricians must carry out
all repairs and maintenance. Always disconnect or 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 part of the oven.
DANGER Never use the USB port to power or recharge electronic devices, e.g. mobile
phones. Incorrect usage causes damage to the oven and could result in a fire.
WARNING Before using the oven:
−Ensure all covers, panels, cables, and pipe fittings are secure.
−Visually examine the oven for apparent damage or signs of tampering.
If the oven is damaged or malfunctioning, or missing parts:
−Stop using it.
−Do not attempt any repairs.
−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 statutory requirements of
the country where the oven is installed.
Ensure this product manual is read thoroughly before operating the oven. Operate
and maintain the oven only as described in this product manual.

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WARNING Separate electrical supplies to each deck and the prover base must be protected by
their own 30mA Type ‘A’ Residual Current Device (RCD). The RCDs must be fitted
before installation and commissioning of the oven and prover base.
Always fit a wall-mountable isolator switch to isolate the oven entirely from the
electrical supply in an emergency. The isolator must be visible, labelled as an
emergency shutdown device, and easily accessible.
Check that the electrical requirements on the oven’s information plate match the
supply before connecting the power cable and turning the power on for the first time.
Before installation, it is recommended that a qualified and competent electrician
first tests the electrical outlet for electrical safety.
Always ensure your hands are dry before touching any electrical components,
including cables, switches, and plugs.
CAUTION 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 down before cleaning it.
−While the oven is in operation (and for some time after use), touching the oven
door or the surrounding panels is inadvisable because of the conducted heat.
When removing products from the oven, ensure the following:
– 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 oven. 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 unauthorized modifications to the oven are permitted.

Quick Start Guide Mono Harmony Deck Oven (FG257 USA)
Rev. A23 (Aug 2023) MONO 10
Emergency instructions
To stop the oven in an emergency, switch it off using the main isolator on the oven.
A wall-mounted isolator switch, rated for the specific model of oven installed, must also be available to isolate the
oven entirely from the electrical supply in an emergency. The isolator must be visible, labelled as an emergency
shutdown device, and easily accessible.
Figure 1: Main isolator switch on the oven

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Installation
General
A solid, smooth, level floor is recommended on which to position the oven, and access for maintenance
should be considered.
The oven is not a “built-in” design. Sufficient clearance must be left in front of the access panels (right-
hand side) for servicing.
If not chosen as an oven option, an extraction hood should be sited above the oven to disperse excess
steam and heat, which could adversely affect the bakery ceiling and ambient temperature.
A chain retainer, shorter than the power cables, should be fitted to protect them from strain if the oven
moves. Fit it to the wall or floor and the base, using the hole in the castor fixing corner plates.
Only trained engineers are authorized to install this oven. All water and electrical connections must
comply with local and national regulations.
WARNING The electrical supply to a deck must be fitted with a 30mA-rated Type ‘A’ Residual
Current Device (RCD) before installation and commissioning of the oven.
Always fit a wall-mounted isolator to isolate the oven completely from the electrical
supply. The isolator must be visible, labelled, and easily accessible by an operator.
Always check the electrical ratings on the nameplate before connecting power.
Electrical connections
Each modular deck requires connecting to a power supply.
Table 1: Supply required for each modular deck
Supply 3-trays wide 2-trays wide 1-tray wide
3 phase (3 wires+ground), 220 Vac (60 Hz) 8.85 kW, 24 Amp 5.93 kW,18 Amp 3.0 kW, 9 Amp
3 phase (3 wires+ground), 208 Vac (60 Hz) 7.90kW, 22 Amp 5.31 kW,17 Amp 2.7 kW, 8.7Amp
3 phase (3 wires+ground), 480 Vac (60 Hz) 8.78 kW, 12.4 Amp 5.86 kW, 8.2 A. 4.9 kW, 7 Amp
Table 2: Overload protection for each modular deck
Overload protection 3 trays-wide 2 trays-wide 1-tray wide
Each modular deck 20 Amps20 AmpsContact MONO
NOTE Whenever connecting power to the oven, eight minutes must elapse before the
oven’s steam function can be used. The bottom elements require enough time to
heat up for steaming. This waiting time applies even if the power is disconnected and
connected again and the oven is still hot.

Quick Start Guide Mono Harmony Deck Oven (FG257 USA)
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Fit earth straps (part no. 158-25-11200)
NOTE Factory-built ovens already have them fitted, but always check that they are fitted.
Figure 2: Connect earth (ground) straps between each modular deck
Fit the tile retaining brackets (part no. 257-06-00015)
NOTE Only deck ovens built on-site need this procedure, but always check that they
are fitted.
Procedure
1. Find the brackets and screws loose in a supplied plastic bag.
2. Position the bracket to touch the tile (as shown in the photograph)
3. Fix the bracket using two screws.
4. Repeat steps 1to 3for both sides of each deck.
Figure 3: Installing the tile retaining brackets
Retaining brackets in two positions on each deck
Positioning of bracket

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Earthquake zones
When the installation is in an earthquake zone, bolt the base structure to the floor using bracket part number
247-01-00075 (diagonally opposite corners) or suitable alternative fixings. Remember to allow enough space
surrounding the oven for maintenance and cleaning without moving the oven.
Water supply requirements
NOTE The setup procedure on the next page must be followed to allow the steaming
system to function correctly.
All ovens with steam require a ½-inch NPT hot or cold water supply rated at 2 to 3 bar (29 to 44 psi).
Only one water supply is required per oven and must comply with local water regulations.
All decks are supplied from one connection point on the rear of the oven.
For proper operation of the steam system, it is recommended that the water supply has the following
specifications:
Hardness 0 to 4 grains per US gallon
PH range 7.0 to 8.5
Chloride concentration 0 to 30 ppm
Calcium 0 to 4 ppm
Magnesium 0 to 4 ppm
Alkalinity 0 to 20 ppm
Consult your water treatment company for proper water filtration system information.
No drain is required for this oven.
A double-check valve (backflow prevention device) is supplied and fitted to the water inlet manifold.

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Oven’s water system setup procedure
The water delivery to the deck oven must be checked for the steam system
to operate correctly.
Note that dynamic pressure, not static pressure, is being measured.
Procedure
1. Flush out the main feed pipe to be used until water runs clear and free from debris.
2. Connect the main feed to the oven.
3. Connect flexible hoses to each deck.
4. Place a container under the test valve (B).
5. Slowly open test valve (B) fully and, with the water flowing, set the regulator (C) to
11 psi (0.75) bar using the screw underneath (D).
−Never use the oven above this setting.
6. When the pressure has stabilized, shut the test valve (B).
7. Repeat steps 4 to 6 at the end of the installation.
Figure 4: Water regulator setup (located on the rear of the oven)
A. To ovens
B. Test valve
C. Regulator
D. Adjusting screw to 11 psi (0.75 bar)
E. Filter
F. Dual check valve backflow prevention device
G. Stop tap

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Exhaust connections (if canopy fitted)
Ideally, an exhaust duct should rise 78 inches (2 meters) above the bakery roof, protected from wind and
birds by a duct protector.
It should be of a suitable material to take the high temperatures and humidity expected.
If the oven needs moving for cleaning, the duct should be flexible and easily removable at the oven
connection point.
Figure 5: Canopy (without fan) dimensions
Dimensions are in inches (mm)

Quick Start Guide Mono Harmony Deck Oven (FG257 USA)
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Figure 6: Canopy (with fan) dimensions
Dimensions are in inches (mm)
A. Extraction fan assembly
B. Inlet ring
C. Flue assembly
D. Canopy assembly
E. Extraction duct assembly for 2-tray oven.
NOTE Contact MONO Equipment for the availability of other extraction duct
assemblies.

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Before The First Use of the Deck Oven
Operating conditions
Leave a clear space of at least 6 to 10 ft. (2 to 3 metres) in front of the oven for practical and safety
reasons.
Do not use bakery utensils to operate the control panel buttons.
Ensure that the locking casters are locked into position.
For hygiene reasons, MONO Equipment highly recommends thoroughly wiping the inside of the oven and
all accessories with a clean cloth soaked in warm, soapy water before using the oven for the first time.
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.
Baking tile ‘seasoning’ instructions
THIS PROCEDURE MUST BE FOLLOWED FOR THE OVEN’S WARRANTY TO REMAIN VALID.
For the oven to give good, reliable service, the deck tiles must initially be brought up to temperature as stated
below; this ensures all residual moisture in the tiles has been removed.
This procedure must be actioned once before the deck oven is used for the first time. After the tile seasoning
procedure has been run, the oven can be used as required.
Tile seasoning procedure
1. From the Main Menu, select the Settings icon.
2. Enter the default password 123456 (unless changed) and touch OK.

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3. Select the High Level Settings option.
4. Enter the default password 561234 (unless changed) and touch OK.
5. Select the Tile Seasoning option to start running the seasoning program automatically.
6. The oven’s controller shows the Target Temperature and the Remaining Process Time.
The oven now follows the Tile Seasoning Temperature rise over the time shown on the screen, with the
damper opening and closing periodically during the process.
7. Wait until the oven returns to the standard wallpaper Standby screen at the end of the program.
8. The tile seasoning is complete, and the deck oven can be used for baking.
NOTE To stop the tile seasoning procedure, cycle the deck oven off and then on using
the main isolator switch.
The deck oven reverts to standby mode when power is restored.

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Baking principles
NOTE Operators should refer to their company’s recipe manual for the oven
temperature settings.
Baking heat
Products are baked in an insulated, heated chamber with the temperature regulated by a thermocouple. A digital
temperature read-out is visible on the control panel screen. Baking heat is radiant, with top and bottom heat
adjustable by separate controls. This technology enables heat to be “balanced” according to product
requirements.
Steaming function
Steam is provided from an integral steam unit and injected into the chamber on demand. Programmed
parameters automatically control this function.
After being steamed, the oven does not allow more steaming until the steam unit has recovered heat,
typically for 3 to 10 minutes, depending on the selected program.
All deck ovens have a steam damper that evacuates steam humidity into a vent at the rear of the oven.
Baking advice
Advice for getting the best results from deck ovens:
1. Do not place the products too close together. If the loaves are close to each other after the oven spring
(expansion), it results in soft sides and may collapse on cooling.
2. Place the product evenly within the oven. Products bunched together are paler than those widely
spaced.
3. Products should not be 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. The door opening should be kept to a minimum because cold air enters the oven. Cooling of the
sidewalls and roof causes the finished product to be lighter locally at the front and wastes heat. If loading
times are consistently long, alter the front-top heat to put more heat at the front.
5. The product can form a skin if the loading takes a long time, which causes an imbalance and a less
attractive finish. By using the pre-steam function before loading, this can be minimised. The steam function
turns the elements off and injects steam to increase the humidity.
Bake settings
1. A good starting point for baking bread in Mono deck ovens is 225 °C (437 °F).
Top heat: 60 to 65 Bottom heat: 40
2. For cookies (and similar products), the oven’s heat can be turned almost off. However, it may still be
necessary to place the trays with, e.g. cookies, 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 of
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.

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Is the product baked in the time and to the quality you require?
Below are some tips for modifying the bake to get the product that you require.
If your product is light on top, decrease the bottom heat and extend the baking time or increase the top
heat.
If the product sides are pale and the top dark, space the products 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 baking temperature.
To thicken the crust, set the Damper to be open for longer. Different ovens require different lengths of
time.