Pavailler TOPAZE Series Guide

 TOPAZE STYLE OVEN
Use
r
/Installation manual
Translated manual
Language: ENGLISH
Code:20045080-05
Date:04/2013

Ladies and gentlemen,
You have just purchased one of ourPavaillerproducts.
We wish to thankyou for the confidence you have placed in our products.
These productsare the result of extensive studiesand testing to ensure your full satisfaction.
Our salesand after sales teamsare always available to help you install, start up and use the product under
optimum conditions.
WARRANTY CONDITIONS ON THE FRENCH MARKET
This document contains the conditions and recommendations for installing, using and maintaining our
equipment.
Pavailler equipment has a one year warranty for parts and labour.
Certain operationsrequiring the intervention of a specialised technician may onlybe performed by Pavailler’s
after sales service or one of ourauthorised dealers.
Any modifications to the equipment and non-observance of the recommendations of use stated above shall
release Pavaillerfrom all liability and make the warrantynull and void.
For further information, please contact our technicians or authorised dealers.
In a continuousquest for improvementsS.E.B.P. reserves the right to modify the technical characteristicsof
its productswithout prior notice. Dimensions, visualsand weightsare given by wayof illustration.
PLEASE READ CAREFULLY BEFORE USING THE EQUIPMENT
oThe customer must make sure that the premises where the equipment is to be installed have a
suitable capacity, in compliance with the applicable rules and standards.
oThere must be no flour accumulations in the vicinity of the oven.
LIMITING FLOUR DUST EMISSIONS
Flour, the main ingredient in dough, is also considered the main cause of respiratory diseases in the baking
sector, such as colds and asthma.
In fact, dust developing during flour processing are one of the causes for different forms of colds or, more
seriously, different types of asthma.
Belowis a list of recommendationson how to limit flourdust formation in the bakery asmuch aspossible:
• Use 25 kg bags instead of 50 kg bagsand empty them in several steps.
• Place the open end of the bag on the bottom of the mixer bowl and pull it up gently, holding the otherend.
• Reduce the height from which the flour drops asmuch aspossible.
• Do not shake the empty bag, close it and gently roll it up to fold it.
• Add the flourinto the mixer bowl afterthe water (never the other way round).
• Distribute the flour manually orby means of a sieve without throwing it.
• Clean the worktop with the dough cutter, do not use a brush or compressed air (airgun).
• Separate workclothes from normal clothes.
• Do not shake out or brush workclothes, wash them.
• Avoid draughts.
• When using the mixer stick to the programmed operation in first gear during the first two minutes of the
mixing cycle.
Thisiswhen the most flourdust is emitted.
• When using the mixer shift backinto first gear each time flouris added.
• It is preferable to use a vacuum cleaner with a dust filter and to perform the cleaning operations in damp
conditions by using a scraper instead of brushes or rags.
• Wear a protective mask during the operationsgenerating the most dust: loading the mixer bowl, using the
hydraulicdivider, flouring the dough pieces, etc.
• Use equipment specially designed for reducing dust emissions: mixer with anti-dust lid, hydraulic divider
with anti-adhesion treatment, etc.
Other volatile substances can be harmful or dangerous to the operator’s health, please consult the
information given by the rawmaterial supplier.
ENVIRONMENTAL PROTECTION
In compliance with the current regulations this symbol indicates that the product may not be
disposed of with household waste at the end of itsservice life.
To protect the environment the product must be taken to a collection point suitable for its
treatment, valorisation and recycling.
The user thushelps to preserve natural resources and to protect health.

CONTENTS
1 GENERAL CHARACTERISTICS..................................................................................4
1.1 DESCRIPTION 4
1.2 OVERALL DIMENSIONS OF TOPAZE STYLE OVENS 5
1.3 DIMENSIONS AND WEIGHT 6
1.4 POWER AND INTENSITY TABLE 6
1.5 OPTIONS AND ACCESSORIES 6
1.6 CONFORMITY OF REGULATIONS 7
1.7 ACOUSTIC CHARACTERISTIC 7
1.8 INSTRUCTIONS OF RECYCLING 7
2 INSTALLATIONANDCOMMISSIONING.....................................................................9
2.1 INSTALLATION 9
2.2 START-UP 12
3 UTILISATION ET MODE D'EMPLOI.............................................................................13
3.1 ELECTROMECHANICAL CONTROL PANEL 13
3.2 ELECTRONIC CONTROL PANEL 15
3.3 COOKING 25
3.4 CLEANING OF THE OVEN 27
3.5 POSITION OF SLIDERS FOR BACKING PANS 27
4 MAINTENANCE.............................................................................................................28
5 WIRING DIAGRAMS .....................................................................................................29
5.1 SETTING THE BREAKER MOTOR Q2 29
5.2 ELECTROMECHANICAL CONTROL TOPAZE L04B-C04B 30
5.3 ELECTROMECHANICAL CONTROL : TOPAZE L10B-C10B 32
5.4 ELECTRONIC CONTROL : TOPAZE L04B-C04B 34
5.5 ELECTRONIC CONTROL: TOPAZE L10B-C10B 36
6 PARTS LIST...................................................................................................................38
6.1 GENERAL PARTS LIST FOR L04B AND C04B : 38
6.2 GENERAL PARTS LIST FOR L10B ET C10B 40
6.3 DOOR OF TOPAZE L04B AND C04B 42
6.4 DOOR OF TOPAZE L10B AND C10B 44
6.5 OURA VALVE (ELECTRONIC MODEL) 46
6.6 POSITIONING OF PROBES 47
6.7 ELECTRIC PART FOR TOPAZE L04B-C04B ELECTRONIC 50
6.8 PARTS LIST FOR ELECTRIC PARTL10B-C10B ELECTROMECHANICAL 52
6.9 PARTS LIST FOR ELECTRIC PARTL10B-C10B ELECTRONIC 54
6.10 PARTS LIST ENGINE AND SLOG 56

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1 GENERAL CHARACTERISTICS
1.1 DESCRIPTION
♦Ovens fromthe TOPAZE STYLErange are heated electrically and are fitted with a ventilation
systemin the baking chamber.
♦TOPAZESTYLEovens are available in 4 versions:
L10Bmodel :
Baking racks are 96mm apart.
The model L10B has a capacity of 10 baking pans (400x800 or 460x760).
C10Bmodel :
Baking racks are 96mm apart.
The model C10B has a capacity of 10 baking pans (400x600 or 460x660).
L04Bmodel :
The model L04B has a capacity of 4 or 5 baking pans 400x800 or 460x760.
400x800: Baking racks are 96mmapart. It is possible to add a 5th level with 2 supplied slide
channels. The spacing will be 75 mm.
460x760: Baking racks are 86 mmapart, 69 mm with a 5
th
level.
C04Bmodel :
The model C04B has a capacity of 4 or 5 baking pans (400x600 or 460x660).
400x800: Baking racks are 96mmapart. It is possible to add a 5th level with 2 supplied slide
channels. The spacing will be 75 mm.
460x660: Baking racks are 86 mmapart, 69 mm with a 5
th
level.
♦All TOPAZESTYLEovens are fitted with steam generators
♦The baking chamber and exterior panels are made out of 100% stainless steel.
♦The electronic panel installed on the front houses all the oven controls.
♦The baking time can be programmed for a period of up to 60 minutes.
♦An alarm indicates the end of the baking cycle.
♦TOPAZESTYLEovens have an interior light in the baking chamber and a reversible door (left
or right opening). The internal door on hinges is easily opening under tool to facilitate the
cleaning (cf. Maintenance page 22).
♦All TOPAZEovens are designed for the attachment and connection of a hood.

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1.2 OVERALL DIMENSIONS OF TOPAZESTYLEOVENS

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1.3 DIMENSIONS AND WEIGHT
A free space of 60mmis required behind the oven for ventilation of the electrical devices and for
the various connections (coldwater, evacuation, electricity)
Models L10B C10B L04B C04B
Width (mm) 790 790 790 790
Depth (mm) 1360 1220 1360 1220
Height (mm) 1150 1150 570 570
Weight (Kg) 250 230 155 155
1.4 POWER ANDINTENSITYTABLE
Oven type L10B C10B L04B C04B
Voltage No. of
phases P
(kW) I (A) P (kW) I (A) P (kW) I (A) P (kW) I (A)
208V 50/60Hz 3 + T 16.2 43.4 16.2 43.4 8.4 23.2 8.4 23.2
220V 50/60Hz 3 + T 18.1 46 18.1 46 9.4 24.6 9.4 24.6
230V 50/60Hz 3 + T 19.8 48 19.8 48 10.3 25.9 10.3 25.9
240V 50/60Hz 3 + T 21.6 50 21.6 50 11.2 26.8 11.2 26.8
380V 50/60Hz 3 + N+ T 17.1 28.5 17.1 28.5 9.4 14.2 9.4 14.2
400V 50/60Hz 3 + N+ T 19 30 19 30 10.3 14.9 10.3 14.9
415V 50/60Hz 3 + N+ T 20.5 31.1 20.5 31.1 11.2 15.5 11.2 15.5
Installed electrical power ratings are givenwithout the steamextraction hood.
Add 1A and 180W to obtain the current and power of the ovenwith hood.
1.5 OPTIONS AND ACCESSORIES
Optionsfor ovensfrom the TOPAZE STYLE range:
♦Proofer box or base
♦Extraction hood or condenser
Topaze oven proofers and bases can be supplied with feet orcastors.
The oven’s electromechanical controls can be replacedwith a programmable electronic interface
Availableaccessories:
♦Pans, Trays

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1.6 CONFORMITYOF REGULATIONS
The equipment is in compliance with the following European
directives:
♦2006/42/CE Directive machines
♦2004/108/CE Directive electromagnetic compatibility
♦Reglement (CE) 1935/2004 of 27th octobre 2004
This conformity is attested by :
♦The mark of conformity CE indicated on the descriptive label
fixed behind the oven
♦The declaration of conformity CE joined with the oven (see
typical declaration page 8)
♦The present original note of instructions which must be
communicated to the fitter and to the user
1.7 ACOUSTIC CHARACTERISTIC
The level of acoustic pressure measured according to the trial code PREN 454 is lower in 70dBA.
1.8 INSTRUCTIONS OF RECYCLING
In compliance with the current regulations this symbol indicates that the product
may not be disposed of with householdwaste at the end of its service life.
To protect the environment the product must be taken to a collection point suitable
for its treatment, valorisation and recycling.
The user thus helps to preserve natural resources and to protect health.
Packaging :
Ovens TOPAZ STYLE are delivered in a packaging to protect it fromdamage from transport.
Packaging materials are raw materials and are recyclable. If they are not preserved, please recycle
these materials.
For more information concerning the recycling, please contact your local administration whichwill
informyou on the scene about collection of thewaste and the opening hours.
Mechanical parts:
Concerning the environmental protection, the hoarse orworn mechanical parts must be recycled
(iron framework).

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Declaration of conformity
:

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2 INSTALLATION AND COMMISSIONING
2.1 INSTALLATION
Installation recommendations:
TOPAZESTYLEovens are delivered ready for use. The required connections can be set up very
easily. However,certain precautions must be taken to obtain optimum performance fromyour
oven.
Please check that :
♦The passages of door are self-important dimensions to allow to pass the packaging or the oven
with nude (table 1.3 page 6).
♦Its definitive place of installation can support the mass of the oven (we recommend you the
steamroomor the optional available special base on all the ovens)
♦The ground is plan and of level (Otherwise prefer a base or a steamroomto adjustable feet).
♦The room is equipped :
•of the power supply adapted to the type of the oven (minimal electric power to respect, to
see picture paragraph 1.4 page 6),
•of a systemof electric insulation / protection and cut in load calibrated according to the
picture paragraph 1.4 page 6 (switch to be planned by the customer), easily approachable
and placed near immediate of the oven,
•pipes of sufficient supply and evacuation of water(see picture page 10),
•of afireplace of evacuation of vapors adapted to the oven,
•of a ventilation of the premises adapted to the settled equipments,
•of a minimum lighting of 300 luxes (cf. NF standard 1837).
Instructionsof handling and installation :
♦Installation of the base :
•Take up the support of the oven (base or steamroom) withfeet,
•Position the support in the place where the oven is going to work and adjust so necessary
flatness,
•Block the support in position
♦Installation of the oven :
•Unpack the oven on its palette,
•If you have an equipment of lifting, to girth the oven (2 belts minimum), the rise and to
arrange it on the support
•If you have a systemof lifting typical "hoist-stacking truck", to raise the oven with its palette
at the level of the support, then make slide the oven on the support,
•Adjust the oven on the support to align the highly-rated, fix the oven on the support by the
back (to defuse the hood defers)
ATTENTION HIGH CENTRE OF GRAVITY: RISK OF FALL OF THE OVEN ONCE INSTALLS
ON ITS SUPPORT

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Connection procedure of the steam evacuation
TOPAZESTYLEovens must be connected to a steamexhaust to the outside.
Installation with Pavailler hood :
Installing the Pavailler hood with the instructions supplied with the hood: connect the exhaust vent
on the hood to the oven with the cuff diameter 88 and 90 mm diameter hose to the hood. Sealing
between the sleeve and the castingwith silicone sealant.
The output of the hood is designed with a flexible diameter 125 (supplied).
Installation without Pavailler hood
Without Pavailler hood, The oven must be installed under a hood allowing to get back vapors of
cooking escaping by the door and by the oura behind the oven.
Install necessarily the cuff diameter 88mm on the oura. Use some putty silicone to make the
waterproofness between this cuff and the oura.
Connecting the condensate drain to sewer
A discharge pipe (30mm diameter minimum) is expected by the customer for all TOPAZE STYLE
ovens. The slope should be 1cm/m minimum. The condensate is at the bottom and back of the
oven with a copper tube 10-12mm diameter slightly exceeding the oven. Connect also the
condensate of the Pavailler hood
Connecting the water supply :
To connect the steaminjection there should be a drinkable watersupply.
This supply should include a stop valve near the oven, identified and easily accessible. This valve
must be condemnable by padlocks in closed position. The pressure must be between 1 and 7 bar.
A hose type « Washing machine » in 20-27 femal is supplied with the oven. Plan an arrival in 20-27
male.
Table of electrical connections:
Ovens type L4/C4 L10/C10
Câbles 208 à 240V 4 x 4 mm
2
4 x 10 mm
2
380 à 415V 5 x 2,5 mm
2
5 x 6 mm
2
♦Sections are given for H07RNF wires to a maximumtemperature of 30°Cand with a maximum
length of 8 meters.
♦Your disconnecting switch must be sized to the table of intensities above.
♦PAVAILLERhood or condenser: a terminal block located at the back of the oven is provided for
the electrical supply to the hood (2A maximum). The hood control (switch) is positioned on the
panel on the oven front.

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Procedure of electrical connection :
If the oven’s installation site meets the recommendations described above, you can now connect it
by doing the following:
♦Make sure you have a suitable switch-disconnector.
♦Install the switch-disconnector and connect the wire. For safety reasons, make sure that the
switch is on the OFF position.
♦The oven’s power wire is supplied and installed. It goes beyond the stuffing box at the back of
the oven.
♦Fix the wire to the switch-disconnector.
♦Firmly tighten the screws of the terminals, wires must not move fromtheir slot.
♦To connect electrically a hood or a condenser PAVAILLER, disassemble the back cover of the
oven and connectwires following the diagrambelow. Firmly tighten the terminal screws and
remount the rear cover.
PL20020331

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2.2 START-UP
♦Make sure that the oven door and the steamevacuation outlet are closed.
Outlet handle fully engaged for the electomechanical model.
Red LED (rep 7 page 15) for the electonic model.
♦Turn switch-disconnector ON
♦Set the temperature on the regulator (see page 14) or the electronic plate (see page 19) to the
required value.
♦Press the ventilation control key :
Using switch(3) (see page 14) for the electomechanical model,
Using the ON/OFF key (see page 15) for the electonic model.
Turbine(s) at the bottom of the baking chamber should begin to turmwithin 20 second.
♦Your oven is now in preheating mode.
Nota : The rotation of the turbine(s) is reversed at regular time intervals, in order to standardize the
temperature in the cooking chambe.
CAUTION ON THE RISKS OF BURNS :
During all the duration of use of the oven in cooking, from the preheating to the cooling, there are
residualrisks of burns, particularly at the front of the oven, especially on articulated windows.
Wearings personal protective equipement like anti-scald gloves is REQUIRED for the introduction
and the withdrawal of cooking support in the oven, and for opening the zipper of fresh air.
If the door is open during cooking or at the end of cooking, it is strongly recommanded to open the
door in 2 steps :
Unlock with the handle and opening up slightly to let off the steam in the oven (which can
cause burning)
Open the door once the steamcompletely removed
In case of malfunction of the valve steam injection, there are residual risks of scalding on opening
the oven door.
When the door is open, aware of the risk of burns and shear-training on the turbines at the bottom
of the oven; risk of burns by pressing the sensor and door opening button steaminjection.
♦To stop the oven, press the switchcontrol ventilation (3) (see page 14) ou ON/OFF(see page
15).

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3 UTILISATION ET MODE D'EMPLOI
3.1 ELECTROMECHANICAL CONTROL PANEL
3.1.1 Présentation
Ref Description Use
1 Hood Power
Button (or
condenser)
oTurn the button to
position 1 to start the
hood (or condenser):
Green light goes on.
oTurn the button to
position 0 to stop the
hood extractor (or
condenser).
2 Steambutton Allows injection of steam
(6 seconds maximum).
3 Oven control
button
oTurn the button to
position 1 to start oven.
Allows programming
the regulator. Green
light goes on.
oTurn the button to
position 0 to stop oven.
4 Temperature
regulator
Indicates oven
temperature
Used to display and
adjust temperature
settings.
5 Timer Display programmed
baking time from0 to 60
minutes.
6 Buzzer alert Signals end of baking cyclewhen timer
reached zero.

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3.1.2 Baking timer
Setting baking time :
Press SET key (1) once to enter
minutes. 2 figures of minutes flash on
and off (A).
Use key (2) and (3) to reduce or
increase time.
Press SETagain to enter seconds.
2 figures of seconds flash on and off
(A).
Use key (2) and (3) to reduce or
increase time.
Press SET key or wait 4 seconds to
exit baking time settings.
Baking cycle countdown timer :
Press START key once (3).
The time in minutes and seconds
begins to count down.
While counting down, the timer can
be stopped by pressing the stop
button.
End of countdown
When the time 00 :00 is reached, the buzzer sounds (don’t cut the oven).
Press the STOP key to turn off buzzer and return to the programmed baking time.
3.1.3 Temperature regulator
Oven temperature reading
Permanently displayed at A.
Reading and adjusting required
temperature
Press SET (4) key once. The
thermometer symbol flashes below
on the left. The device displays the
required temperature.
You can adjust the temperature up
and down using the arrow keys (5)
and (6).
To return to the oven’s actual
temprature press the SET key once.
The thermometer symbol goes out.
As soon as the required temperature
is reached the display OUT1 goes
out.
Locking the regulator
Press and hold down the ‘up’ arrow
(6) until the device displays 0-nn.
The regulator is now locked. By
pressing SET, O-nn is displayed and you cannot read or modify the required temperature. To
unlock, press and hold down the ‘up’ arrow until 0-nn disappears (press for about 4 seconds).

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3.2 ELECTRONIC CONTROL PANEL
3.2.1 Présentation
Ref Description
1 Start of oven
2 Stat/Stop the extractor hood
3 Steaminjection
4 Temperature settings
5 Timer
6 Choice of the program
7 Oura’s opening and light
(light on = oura is open ;
light
off = oura is closed)
8 Starting up of the cycle
9 Key set « down »
10 Key set « up »
11 Stat/Stop the oven’s light
12 Access to the "manual"
mode
13 Current program
14 Baking time (or
programming)
15 Baking temperature (or
programming)

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3.2.2 Date setting
STAGES DISPLAY KEY AC TION
0 PREHEATING MODE
 Oven temperature : 2 0°
 Hour : 11h22
 Program : 01
Press s
1 HOUR setting
Validation
2 YEAR setting
Validation
3 MONTH setting
Validation
4 DAY setting
Validation
Press sec or
wait 10 sec
P 0 1
2 5 0
1 2 21
9 3 20
1 1
- 9 90
0 4
- 1 20
1 2
- 3 10

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3.2.3 Deferred starting up (Manual or automatic functioning)
STAGES DISPLAY KEY AC TION
0 SLEEP MODE
 Day : Monday
 Hour : 18H20
Press s
1 Clock Selection
Validation
2 Day Selection
1 = Monday
2 = Tuesday
3 = Wednesday
4 = Thursday
= Friday
6 = Saturday
7 = Sunday
1- = Monday to Friday
1-6 = Monday to Saturday
1-7 = Monday to Sunday
6-7 = Saturday to Sunday
Validation
3 Program Selection
Validation
4 Hour Selection
OR
Deferred starting up
validation : Press s
- 1 -
8 2 01
H
0 1
- - -
- - --
H 0 1
- 2 -
H 0 1
P 0 1
H 0 1
- 2 -
6 0 00

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If clock
ON
Current state
(Day and hour)
Programming
(Day, hour and
program)
Display
In
Alternation
Deferred
mode
If clock
OFF
Sleep
mode
In the stop of the oven, the next starting up is looked for according to day and the hour of the
programmed clocks. It is possible to programa maximumof 14 clocks.
3.2.4 Meter of functioning
STAGES DISPLAY KEY AC TION
0 SLEEP MODE
 Day : Monday
 Hour : 18H20
1
Meter selection :
C01 = Nb hours of functioning of the
card (switched on)
C02 = Nb hours of use
C03 = Nb hours with stoking
C04= Nb hours without stoking
C0 = Nb started cycles (button 8)
C06 = Nb steam cycles (button 3)
2
Exit of display
Press sec or
wait 10 sec
}
-
- -
- 1 -
8 2 01
H 0 1
- 2 -
6 0 00
- 1 -
8 2 01
C
0 1
2 7 H1
- 1 -
8 2 01

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3.2.5 Manual fonctioning (without program)
STAGES DISPLAY KEY AC TION
1
Ma nual program selection: MA n
Validation
2 Temperature setting
Validation
3
Bak ing time setting
There is no steam’s automatic injection.
M
A n
1 9 0
0 1 50
M
A n
1 9 0
0 1 50
M A n
1 9 0
0 1 50

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3.2.6 Manual Modification in the course of cooking
STAGES DISPLAY KEY AC TION
1 Temperature setting
Validation after 10 sec
Validation
2 Bak ing time setting
Validation after 10 sec
3
Preservation of the ke y : Steam
Injection
4 Open / Close oura valve
Led on = oura valve opened
Led off = oura valve closed
P
0 1
2 0 0
t 2
P 0 1
2 0 0
0 0 70