PizzaMaster PM 721E User guide

Series 700
PM 721E – PM 722E – PM 723E
PM 731E – PM 732E – PM 733E
PM 741E – PM 742E – PM 743E
Series 800
PM 821E – PM 822E – PM 823E
PM 831E – PM 832E – PM 833E
PM 841E – PM 842E – PM 843E
Instruction for installation,
operation and maintenance
Model No.
Serial No.
Voltage
ControlVoltage
Output kW
Date
Hz
Rev. 2007/06

3
Index
Index Page
Serial No / Oven rating plate ..................................................... 1
Warranty and service................................................................. 2
Index.......................................................................................... 3
Capacities and technical data / Positioning the oven ................ 4
Unpacking / Packing list............................................................. 5
Installation – Assembly.............................................................. 6
Installation – Assembly accessories.......................................... 7
Installation – Assembly divisible oven ....................................8-9
Installation – Electrical connection .......................................... 10
Installation – Evacuation connection....................................... 11
Control panel........................................................................... 12
First-time start-up / Maintenance / Changing of oven lamp..... 13
Oven settings and baking tips ................................................. 14
Troubleshooting....................................................................... 15
Clock timer.......................................................................... 16-17
Parts list................................................................................... 18
EU-Declaration of conformity................................................... 19
Quality assurance and delivery certificate............................... 20
Attachment :
Electrical diagram

4
Capacities and technical data / Positioning the oven
Model
PM 721E
PM 722E
PM 723E
PM 731E
PM 732E
PM 733E
PM 741E
PM 742E
PM 743E
Dimensions in millimetres
Width x Depth x Height without legs
External
1125 x 905 x 480
1125 x 905 x 820
1125 x 905 x 1160
1480 x 905 x 480
1480 x 905 x 820
1480 x 905 x 1160
1835 x 905 x 480
1835 x 905 x 820
1835 x 905 x 1160
Internal
710 x 710 x 195/235
1065 x 710 x 195/235
1420 x 710 x 195/235
Power
output
kW
6.7
13.4
20.1
9.5
19.0
28.5
12.5
25.0
37.5
Deck
1
2
3
1
2
3
1
2
3
Capacity (pizzas per oven)
254mm
10"
6
12
18
11
22
33
15
30
45
355mm
14"
4
8
12
6
12
18
8
16
24
406mm
16"
2
4
6
3
6
9
4
8
12
457mm
18"
1
2
3
2
4
6
3
6
9
Model
PM 821E
PM 822E
PM 823E
PM 831E
PM 832E
PM 833E
PM 841E
PM 842E
PM 843E
Dimensions in millimetres
Width x Depth x Height without legs
External
1250 x 1025 x 480
1250 x 1025 x 820
1250 x 1025 x 1160
1660 x 1025 x 480
1660 x 1025 x 820
1660 x 1025 x 1160
2070 x 1025 x 480
2070 x 1025 x 820
2070 x 1025 x 1160
Internal
820 x 820 x 195/235
1230 x 820 x 195/235
1640 x 820 x 195/235
Power
output
kW
9.0
18.0
27.0
13.5
27.0
40.5
17.0
34.0
51.0
Deck
1
2
3
1
2
3
1
2
3
Capacity (pizzas per oven)
254mm
10"
9
18
27
14
28
42
18
36
54
355mm
14"
4
8
12
6
12
18
9
18
27
406mm
16"
4
8
12
6
12
18
8
16
24
457mm
18"
2
4
6
3
6
9
5
10
15
Leg
height
incl.
wheel
Weight
excl.
legs
Oven
weight
1105
935
765
1105
935
765
1105
935
765
225
280
365
375
470
765
PizzaMaster ® 700 Series ovens are optimized for pizzas up to 35 cm
PizzaMaster
® 800 Series ovens are optimized for pizzas up to 41 cm
Leg
height
incl.
wheel
Weight
excl.
legs
Oven
weight
1105
935
765
1105
935
765
1105
935
765
335
440
540
135
170
280
340
165
350
Positioning the oven
When positioning your oven, it is important to consider
the following points:
• The oven is normally installed on the legs supplied
with it. Remember to fit the legs with the lockable
wheels at the front of the oven. It is also important for
the floor to be flat, so that the oven is both horizontal
and stable.
• For ventilation of the oven, a space of at least 50 mm
is needed between the oven and any adjacent wall,
on all sides.
• If possible, position the oven so that its right-hand
side can be accessed easily in order to remove the
right-hand panel.This gives easy access to the back
of the control panel and facilitates servicing of the
oven.
• The oven can also be installed without its legs. In this
case, however, it is important to position the oven so
that the underneath of the oven is ventilated.
• The oven can, if necessary, be serviced from the
front.This means that it can be built into a wall, for
instance, if required.
Oven
height
Leg
height
includ-
ing
wheel
Width Depth

5
Unpacking / Packing list
Please make sure the following items are present and
un-damaged.
Standard equipment
1.Oven............................................................ 1
2.Lockable wheel............................................
3.Non-lockable wheel.....................................
4.Steam duct..................................................
5.Exhaust outlet..............................................
6.Sliding shelf.................................................
7.Slide rail.......................................................
8.Flue diverter ................................................ 1
9.Bolt M10x30 ................................................
10.Washer 20x10.5 ..........................................
11.Self-tapping screw.......................................
12.Quick instruction.......................................... 1
13.Instruction.................................................... 1
Optional equipment
14.Clock timer...................................................
15.Extra sliding shelf ........................................
16.Peel holder ..................................................
(1 pcs upper bracket, 1 pcs lower bracket,
1 pcs soft pad and 6pcs self-tapping screw)
17.Oil- and spice rack ......................................
(1 pcs rack, 2 pcs bowl, 1 pcs basting brush,
1 pcs slicer and 4 pcs self-tapping screw)
18.Side shelf ....................................................
(1 pcs shelf and 2 pcs bracket)
19.Semi-automatic door opening .....................
Packed by :
........................................................................................
Unpacking / Packing list
19
4
12
14
1
615
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8
2
3
5
79
10 13
16
17
18
11

6
Assembly
Tip! If possible, use a forklift truck to lift the oven to fit
the legs.Alternatively, lift the oven manually on to a
strong table or flat bench, so that the legs can be fitted
safely.
Minimum lift height for fitting of legs:
1-deck oven 1105 mm
2-deck oven 935 mm
3-deck oven 765 mm
Approximate weights:
1-deck oven 200 kg
2-deck oven 350 kg
3-deck oven 500 kg
Important!
Do not remove the wooden supports for the
hearthstones until you reach point 7 opposite.
Do not use the oven-door handles or the oven-
vent knobs to lift the oven, for it can damage the
oven.
Assembly
Important! Fit the 2 legs with the lockable wheels to
the front of the oven, and the 2 legs with non-lockable
wheels to the rear.
1. Lift the oven and fit the legs using the M10x30 bolts
(12 pcs) + 20x10.5 washers (12 pcs) provided.
For each leg, first screw in (but do not tighten) the
internal bolt, i.e. the one that has to be inserted
through the top inside of the leg.Then screw in the
2 external bolts, but do not tighten. Now tighten the
3 bolts progressively and alternately to fix the leg
firmly to the oven.
2. Fit the slide rails (4 pcs) to the legs as shown below,
using the self-tapping screws provided (16 pcs).
3. Insert the sliding shelf into either the upper or the
lower pair of rails, as required. (1 sliding shelf is
supplied as standard)
4. Fit the steam duct, using the screws provided (4
pcs).
5. Fit the flue diverter, using the self-tapping screws
provided (4 pcs).
Important! Make sure the open long-side faces
forward.
6. Fit the exhaust outlets (2 pcs).
7. Remove the wooden supports that hold the hearth-
stones in place.
8. Remove all protective plastic film from the oven.
4
5
6
12
3

7
Assembly – accessories
All PizzaMaster® accessories can be mounted on
either the left- or right-hand side of the oven.
Peel holder
1. Fit the lower bracket, using the self-tapping screws
provided (3 pcs).
2. Peel off the backing from the soft pad and stick the
pad to the lower bracket, as shown in the illustration.
3. Now fit the upper bracket, using the self-tapping
screws provided (3 pcs).
Oil-and-spice rack (also holds the slicer)
4. Fit the oil-and-spice rack, using the self-tapping
screws provided (4 pcs).
5. Insert the spice bowl and oil bowl with basting
brush, as shown below.
6. Carefully fold out the lug, as shown below.
7. Hang the slicer (provided) on the lug.
Side shelf
8. Hook the brackets (2 pcs) on to the legs.
9. Mount the shelf as shown below.
Assembly – Accessories
Lug
Soft pad
5
4
6
7
1
2
3
8
9

8
Assembly – Divisible oven
Assembly – Divisible oven
12
11
1
3
13
4
5
6
7
17 19 18
8
9
10a
2a
2b
2c
2d
2e
2f
10b 10c
10d
Note: A divisible oven is a 2- or 3-deck oven in which
the decks (or oven chambers) can be separated (divid-
ed) for the purpose of moving the oven through narrow
doorways and corridors.

9
Disassembly
1. Remove the screws (4 pcs) that secure the right-
hand side panel, and take off the panel.
2. Remove the screws that secure the control panel
(2a). Disconnect the cables from the block (2b)
between the oven chambers. Be sure to mark the
cables so they can be fitted back correctly. Discon-
nect the contact (2c) on the lower part of the control
panel.
Now, for each oven chamber (or deck), do the
following:
- Remove the thermostat’s sensor (2d), which is
located inside the oven chamber on the right.To do
this, bend out the fixing clips using a pair of pliers.
Remove the sensor through the hole at the upper-
right lamp socket.
- Remove the screw and then remove the thermal
overload sensor (2e).
- Disconnect the contact (2f) from the lower side
of the circuit board. (Remember, there is one such
contact for each oven chamber or deck.)
- Now take off the control panel.
3. Remove the screws (4 pcs) that secure the left side
panel, and remove the panel.
4. Remove all screws that secure the back panel, and
remove the panel.
5. Remove the screws (2 pcs) that secure the narrow,
front-right side-panel, and remove the panel.
6. Unscrew and remove all the oven-vent knobs.Open
the oven door(s). Remove the screw (1 pc per deck)
that secures the left side of the pillar (6) to the
inside-right of the oven-door frame(s). Now remove
the pillar.
7. Remove the outside screws (2 pcs) that secure the
narrow, front-left side-panel (7).Then, with the oven
door(s) open, remove the screw (1 pc per deck) that
secures the right side of the panel to the inside-left
of the door frame(s).Now remove the panel.
8. Remove the screws from the middle cross-member
(8), and remove the member.
9. Remove the hearth strip (9).
10.Remove the self-tapping screws that fix the indi-
vidual oven decks to each other. Follow the order
described below. (Note that screw quantities are per
deck):
a. – the screws (3 pcs) that secure the front left corner
b. – the screw (1 pc) that secures the back left corner
c. – the screw (1 pc) that secures the back right corner
d. – the screws (6 pcs) that secure the front right
corner.
The decks can now be separated. Lift off each deck
by moving it first backward and then upward.The
oven is now completely disassembled.
Assembly – Divisible oven
Assembly
Important! Be sure to fit the 2 legs with the lockable
wheels to the front of the oven and the 2 legs with non-
lockable wheels to the back.
11.Lift the lower oven-deck safely and fit the legs using
the M10x30 bolts (12 pcs) + 20x10.5 washers (12
pcs) provided.For each leg, first screw in (but do
not tighten) the internal bolt, i.e. the one that has to
be inserted through the top inside of the leg.Then
screw in the 2 external bolts, but do not tighten.
Finally, tighten the 3 bolts progressively and alter-
nately to fix the leg firmly to the oven.
12.Fit the slide rails (4 pcs) to the legs as shown in the
illustration, using the self-tapping screws provided
(16 pcs).
13.Insert the sliding shelf into either the upper or the
lower pair of rails, as required. (1 sliding shelf is
supplied as standard)
14.Mount the remaining oven decks and secure them in
place using the screws 10 a-d removed at point 10.
15.Fit parts 3-9 using the screws provided.
16.Now, for each oven chamber (or deck):
- Insert the thermostat’s sensor (2d) through the
hole in the upper-right lamp socket.Secure the
sensor in the three fixing clips on the right of the
oven chamber. Fix it into place by bending the fixing
clips using a pair of pliers.
- Fit the thermal overload sensor (2e) as shown in
the illustration, using the screw provided (1 pc).
- Fit the control panel (2a) and secure it in place with
the screws provided.
- Connect the contact (2c) in the lower part of the
control panel to the corresponding contact on the
oven.
- Connect the contact (2f) to the lower side of the
printed circuit board.
- Fit and secure the cables to block (2b).
17.Fit the steam duct, using the screws provided (4
pcs).
18.Fit the flue diverter, using the self-tapping screws
provided (4 pcs).
Important! Make sure the open long-side faces
forward.
19.Fit the exhaust outlets (2 pcs).
20.Remove the wooden supports that keep the hearth-
stones in place.
21.Remove all protective plastic film from the oven.
Info!
Weight per oven deck: approx. 150 kg
Important!
Do not remove the wooden supports for the hearth-
stones until you reach point 20 below.
Do not use the oven-door handles or oven-vent
knobs to lift the oven, for it can damage the oven.

Electrical connection
Important!
For reasons of safety and the validity of the war-
ranty, all electrical work must be carried out by a
qualified electrician.
The oven must be connected via an external main
swich with min. 3mm gap.e of at least 3 mm for each
power supply cable.
Tip! Ideally, the oven should be connected with one
power supply cable per oven chamber (or deck).This
gives the following benefits:
• It enables a much lower main fuse rating, giving a
lower overall electrical cost.
• If a fuse does blow or trip, only part of the oven is
affected, thus reducing the impact on productivity.
Fuse protection needs
• In the case of 1 power supply cable per deck, see
the table below for the correct fuse rating per deck
relative to the supply voltage.
• In the case of 1 power supply cable per oven, see
the oven rating plate and the attached electrical
wiring diagram before calculating the fuse rating.
The digit 0 in the model codes below is replaced by 1,
2 or 3 on the oven rating plate according to the number
of decks.
Model Power kW 3N/400V 3/230V
Power and fuse rating per deck
PM 720E 6.7 3N/10A 3/20A
PM 730E 9.5 3N/16A 3/25A
PM 740E 12.5 3N/20A 3/35A
PM 820E 9.0 3N/16A 3/25A
PM 830E 13.5 3N/20A 3/35A
PM 840E 17.0 3N/25A 3/50A
After reading all above information, follow instructions
below for correct electrical connection.
1. Make sure electrical supply corresponds with that
specified on the oven rating plate.
2. Remove the screws (4 pcs) that secures the right-
hand side panel, and take off the panel.
3. Feed the power supply cable(s) (provided by
customer) through the access holes (see fig. 2) on
the right-hand back of the oven and pull the cable to
the field terminal block (see fig.3).
4. Following the appropriate electrical wiring diagram
confirming to the oven rating plate, connect the
power supply leads to the field terminal block (see
fig. 3).
5. Make sure all connections are tight, then replace the
right-hand side panel.
The earth potential equalizer screw has to be installed.
The earth potential screw is located on the backside
next to the connecting cable.
Electrical connection
1
3
1
2
2
3
Non-divisible oven
Divisible oven

Evacuation connection
Evacuation connection
Important !
Local inspectors, ventilation- and environmental
specialists should be consulted so that the design
and the installation conforms to local regulations.
The oven is designed to be connected to an extraction
system.The capacity of the extractor depends on the
number of decks per oven. An extraction capacity of
150-200 m3/h per oven deck is recommended for each
alternative below.The oven has two provided exhaust
outlets, each Ø100 mm.One at the front to evacuate air
from the steam duct and one at the back to evacuate air
from the oven chamber.
Exhaust outlets
To prevent steam, smoke and fumes from the oven
being channelled out into the room, the exhaust outlets
should be connected as illustrated.
Extractor hood
If a extractor hood is placed above the oven, it is not
necessary to connect the exhaust outlets.The hood
should be approx. 0,5m larger than the outer edge of
the oven to effectively cope with steam, smoke and
fumes from the oven.

Control panel – Instruction
Thermostat
Regulates the baking temperature.A yellow lamp indi-
cates that the heating element is on.
Turbo – quick start up function
The turbo-start function, engaged automatically at start
up, brings the oven up to temperature very quickly.
When the desired temperature has been reached, the
turbo-start shuts off automatically. A green light indi-
cates that the turbo is in operation.
Warning – Overheating cut-off
If the oven overheats, it is turned off automatically. Call
an authorised electrician.A red light will show when the
overheating cut-off has been activated.The oven can
be reset by turning off the main switch and turn it on
again, when the temperature have gone down below
400 °C.
Top Front – Adjusts and distributes power to front
overhead heat
Off = Heat zone turned off
10 = Maximum output
Top Back – Adjusts and distributes power to overhead
heat
Off = Heat zone turned off
10 = Maximum output
Bottom – Adjusts and distributes power to bottom heat
Off = Heat zone turned off
10 = Maximum output
Timer – option
A timer to automatically start and stop the oven can be
programmed for different starting and stopping times for
each day of the week.See separate instructions.
Circuit breaker
For the control circuit
Main switch
A = Automatic ON/OFF activated with optional timer
0 = Off
1 = On
Control panel

First-time start-up of oven
Before putting the oven into operation, it should be
switched on and brought up to temperature to burn off
any remaining protective oil in the oven chamber(s).
When this is done, the oven will emit a certain amount
of smoke, which is normal. Make sure therefore that the
kitchen ventilation system is switched on. If possible,
open doors and windows to allow the smoke to escape
more quickly. All decks can be switched on simultane-
ously. Follow the running-in schedule below:
1. Close all the oven doors, open all the oven vents
and adjust the thermostat to 350 oC.
2. Turn all heat controls to position 10 and switch on
the oven by turning its main switch into position 1.
3. When the oven reaches 350 oC (which takes about
30 minutes), leave it switched on for 1 hour.
4. The oven is now ready for use.For temperature- and
heat-control settings, please see pages 12
and 14.
Changing an oven lamp
IMPORTANT!
If the oven is hot, take great care not to burn yourself.
Take care not to touch the new lamp directly, for that
would reduce its service life.
1. Switch off the oven by turning the main switch into
position 0.
2. Remove the screws (2 pcs) that hold the antiglare
shield and remove the antiglare shield.
3. Turn the lamp glass to the left to loosen it.
4. Take out the defective lamp.
5. Wear gloves or use a piece of paper to grasp and fit
the new lamp.
6. Turn the lamp glass to the right to tighten and
secure it. Do not turn it too hard, for that would make
it difficult to remove.
7. Fit back the antiglare shield.
8. Switch on the oven by turning the main switch into
position 1.
First-time start-up / Maintenance / Changing of oven lamps
Care and maintenance
A well maintained oven lasts longer and looks like new
for a long time.We recommend cleaning and servicing
your oven as follows:
Important!
• Do not use cleaning agents on the hearthstones.If
cleaning is necessary, use a clean damp cloth only.
• Do not use pressure-washing equipment to clean
the oven.
• Do not use abrasive materials like steel wool or
abrasive sponges to clean the glass in the oven
door. N.B. Before cleaning, the glass should be
cool enough to touch. Otherwise there is a risk of
cracking.
Daily maintenance and cleaning
1. Brush out and scrape out any bake residue or soot
in the oven chamber.
2. Clean the door-glass inside and outside using a
cloth moistened with water and glass-cleaning
agent.
3. Clean the outside of the oven using a cleaning agent
for stainless-steel surfaces.
Monthly maintenance and cleaning
1. First clean the oven’s external stainless-steel
surfaces with oven exterior cleaning gel.Then use
a special cleaning and polishing cloth for brushed
stainless-steel surfaces.
IMPORTANT!
Your oven has surfaces of brushed stainless-steel.
Always apply the special cloth in the direction of the
grain.
2. Lubricate the door bushings with a high-temperature
spray lubricant.
Annual maintenance and cleaning
1. Lift out the hearthstones and vacuum-clean the
entire oven chamber.
IMPORTANT!
Be very careful to mark and put back the hearth-
stones exactly as they were. Each stone must be
returned to its original place with the same side
facing upward and turned in the same direction as
before.

We suggest using the recommended base-settings (op-
posite) to begin with.Then, as you gain experience with
the oven, you can experiment with different thermostat
and heat-control settings until you find the optimum
settings for your brand of pizza. Before doing this, how-
ever, it is important to understand how the oven works
and what factors will affect the baking result. Please
read the 4 guidelines below.
Info! All PizzaMaster® ovens have hearthstones of
specially fired natural clay.With the right oven settings,
they give much better pizza than do the grey concrete
slabs commonly used in other ovens. 3.Setting the heat output controls
Oven settings and baking tips
Base settings
These recommended base-settings are based on the
most popular types of pizza.
Pizza baked directly Pizza baked
on hearthstone in pan
Temperature 310 °C 310 °C
Top Front 7 7
Top Back 7 7
Bottom 2 7
1.Setting the right temperature
The oven temperature is set by means of the ther-
mostat at the top of the control panel. It should be
set to suit the composition of the dough, the size and
thickness of the crust, the quantity of pizza-toppings
and the desired baking result, e.g.whether you pre-
fer the crust to be fairly soft or nice and crispy.
Basic rule
The basic rule is that the pizza crust should be
ready by the time the pizza toppings are ready.To
help achieve this, bear in mind the following:
Quantity and relationship between salt and
sugar
• Sugar makes the crust more crispy and gives it
more colour.The use of sugar therefore enables
either the baking time to be shortened or the oven
temperature to be reduced.
• Salt makes the crust softer and gives it less colour.
The use of salt therefore requires either a longer
baking time or a higher oven temperature.
Thickness of pizza crust (and base)
• The thinner the crust, the shorter the baking time.
• The thicker the crust, the longer the baking time.
Quantity of pizza toppings
• The fewer the pizza toppings, the shorter the
baking time.
• The more pizza toppings, the longer the baking
time.
Important! Once you have found the right thermo-
stat temperature-setting for your brand of pizza,
always use that setting regardless of the workload
and number of pizzas in the oven.
2.Placement of pizzas
To minimize the incidence of uneven baking, all
PizzaMaster® ovens are optimized for a certain size
of pizza. Accordingly, each hearthstone is dimen-
sioned to accommodate 2 pizzas of that size, one at
the back of the stone and one at the front.To avoid
uneven baking, place each pizza wholly on the
same stone if possible.Try not to let pizzas overlap
the joints between stones.
700-seriesovens are optimized for pizzas up to 35 cm.
800-series ovens are optimized for pizzas up to 41 cm.
Your PizzaMaster® oven has 3 independent output
controls per deck to help you ensure that heat is
distributed evenly throughout the oven, regardless
of the workload. Following the guidelines below will
optimize your baking results.
Top-Front andTop-Back – Overhead heat
If the preset oven temperature falls by more than
30 oC during baking, then the settings for Top-Front
and Top-Back are too low. Increase the settings as
necessary, but just enough to maintain the oven
temperature.
Top Front – Front overhead heat
Normally, Top Front should be set at the same value
as Top Back.However, if the pizzas nearest the
front of the oven are lighter or darker than those at
the back, then the Top Front heat control should be
adjusted as necessary.
Bottom – Bottom-heat
The bottom heat should be set as high as possible
without burning the undersides of the pizzas.
Tip! When you are expecting an extra high work-
load, e.g.during rush hours, you can increase the
bottom heat 15 minutes beforehand to boost the
heat in the hearthstones.This will help to maintain
the bottom heat throughout the rush period.
4.Vent function
The vent is used to evacuate steam that builds up
in the oven during baking. Steam makes the pizza
crust soft and reduces the effect of the oven.
The vent is also used to evacuate smoke that can
form if a pizza breaks up or if some of its toppings
fall directly on to a hearthstone.
Important!
• When the oven is fully loaded, the vent should
be opened fully in order to avoid soft pizza and
unnecessarily high electricity consumption.
• When the oven is lightly loaded, the vent should
be closed in order to avoid unnecessarily high
electricity consumption.

Throubleshooting
The table below will help to make baking easier, sim-
plify adjustments of the oven and help in the event of
problem.If solution is not found please contact your
nearest PizzaMaster® distributor or contact our service
Throubleshooting
Symptom Possible cause Probable solution
The oven does not start Oven fuse has tripped Reset oven fuse
Main fuse has blown/tripped Replace/reset main fuse
Timer settings are incorrect / See page 16-17 – Timer instruction /
timer broken replace timer
Oven temperature falls Main fuse has blown/tripped Replace/reset main fuse
too much or recovery A contactor is broken Replace contactor
period is too long Vent closed when oven is fully loaded Open vent
Top front and Top back settings are Increase settings for
too low Top front and Top back
The top of the pizza is Top front and Top back settings Decrease settings for
too dark are too high Top front and Top back
Too high baking temperature Decrease baking temperature
The bottom of the pizza Bottom is set too high Decrease bottom
is too dark Too high baking temperature Decrease baking temperature
Both the top and bottom Too high baking temperature Decrease baking temperature
of the pizza is too dark Too long baking time Decrease baking time
Baking time is too long Baking temperature is too low Increase baking temperature
before the pizza is ready
The pizza is not baked Top front is set too low Increase Top front
enough at the front Top back is set too high Decrease Top back
of the oven The oven door gasket seals badly Replace the oven door gasket
The pizza is baked to much Top front is set too high Decrease Top front
at the front of the oven Top back is set too low IncreaseTop back
The oven bakes uneven Main fuse has blown/tripped Replace/reset main fuse
in certain parts A contactor is broken Replace contactor
The oven door gasket seals badly Replace the oven door gasket
Incorrect placement of pizzas See page 14 – placement of pizza
The pizza-crust is too soft Vent closed Open vent
when oven is fully loaded

Clock timer
Clock timer (optional) – Basic operating
instructions
All PizzaMaster® ovens can be equipped with a 7-day
clock that switches the oven on and off automatically.
This ensures that the oven is always hot at the start of
the day and always switched off at the end of the day.
The clock timer has more functions than those men-
tioned here, but to keep these instructions simple we
shall describe only those functions needed to program
the oven to switch on and off automatically.
Important!
When using the clock timer, the oven’s main switch
must be in position A.
Info!
• The clock can be programmed to the following
languages: English, German, Polish, Swedish,
Danish/Norwegian and Finnish.
• The clock adjusts automatically between summer
time and winter time.
1. 1. Programming language, date and time.
1. Press the Res key with a pointed object for approx.
1 second.
2. Select language by pressing or . Confirm by
pressing OK.
3. Select year by pressing or . Confirm by
pressing OK.
4. Select month by pressing or . Confirm by
pressing OK.
5. Select day by pressing or .Confirm by
pressing OK.
6. Select hour by pressing or . Confirm by
pressing OK.
7. Select minute by pressing or . Confirm by
pressing OK.
2. Deletion of old start- and stop-times.
Before commence programming it is important that all
old (if any) start- and stop-times are deleted.
1. Press MENU. PROGRAM appears.Confirm by
pressing OK.
2. Press until CLEAR appears.Confirm by pressing
OK.
3. Press until ALL appears.Confirm by pressing
OK.
4. CONFIRM appears. Confirm by pressing OK.
5. Press until END appears.Confirm by pressing
OK.
The clock timer output
On = Oven activated
Off = Oven deactivated
Current date
= Summer time
= Winter time
Current time
= Current day of the week
1 – 7 weekdays
1 = Monday, 2 = Tuesday,...
MENU Menu selection:
AUTO = Operating mode
PROGRAM = Programming of
new start- and stop-times
DAT/TIME = Not in use
MANUELL = Not in use
Select by pressing
OK Confirms your selection by
pressing
Res Language-, date- and time set-
tings will be deleted.The pro-
grammed start- and stop-times
will remain intact.
For correct programming of the clock timer it is important
that points 1, 2 and 3 is followed in correct order.

Clock timer
3. Programming new start- and stop times.
Important!
Read tip, recommendations and example
(opposite) before commence programming.
1. Press MENU. PROGRAM appears.Confirm by
pressing OK.
2. NEW PROG appears.Confirm by pressing OK.
3. No.of available memory locations appears approx.
2 seconds.Select ON or OFF with . Confirm by
pressing OK.
4. Select hours by pressing or . Confirm by
pressing OK. Repeat with minute and confirm by
pressing OK.
5. MONDAY appears. Select first day of the program
(if other than monday) with .Confirm by pressing
OK. will now appear firm for the selected day.
6. Two options is now available (see below).Select
COPY or STORE with . Confirm by pressing OK.
• COPY is selected if you want to copy the
selected time to another day of the week.
• STORE is selected if you want to end
programming this start/stop-time. If STORE is
selected go directly to point 8.
7. If COPY is selected ADD and the next day (e.g.
TU=Tuesday) will appear.Select each day(s) with
the same start/stop-time by pressing and confirm
by pressing OK.For each day that is selected and
confirmed will appear firm. Continue by pressing
until STORE appears. Confirm by pressing OK.
8. NEW PROG appears.To continue programming a
new start- and stop time press OK.To end program-
ming press until END appears.Confirm by
pressing OK.
Exempel
Weekday monday tuesday wednesday thursday friday saturday sunday
Opening hours 11:00 – 11:00 – 11:00 – 11:00 – 11:00 – 12:00 – 12:00 –
21:00 21:00 21:00 21:00 22:00 22:00 21:00
Recommended start 10:15 – 10:15 – 10:15 – 10:15 – 10:15 – 11:15 – 11:15 –
and stop times 21:15 21:15 21:15 21:15 22:15 22:15 21:15
Tip!
Before starting to program the clock timer, write down
your start and stop times for each day of the week.
Recommendations
stop times as follows:
• Start – 45 minutes before opening.The oven heats
up in just 25 minutes, but letting it run for an addi-
tional 20 minutes will ensure optimal heat distribution.
• Stop – 15 minutes after closing (in case customers
arrive shortly before closing time).
Example
The table below shows examples of opening times and
the recommended start and stop times for the oven.In
this particular example, there are 4 different times to
program.
1. Monday-Friday = on/start 10:15
2. Saturday-Sunday + on/start 11:15
3. Monday-Thursday + Sundays = off/stop 21:15
4. Friday-Saturday = off/stop 22:15
See diagram below
program the start and

Parts list
When ordering spare parts, please have the oven serial
number and model at hands, to help us locate the parts
needed for your oven.
Parts list
15.Main switch
16.Control dial – main switch
17.Clock timer weekly
18.Circuit breaker
19.Contactor
20.Thermostat
21.Heat control
22.Control dial – heat control
23.PC-Board
24.Pilot lamp yellow – thermostat
25.Pilot lamp green – turbo
26.Pilot lamp red – warning
27.Transformer – lighting
28.Overheat protection sensor
1. Vent handle knob
2. Door handle
3. Door glass
4. Door bearing
5. Door spring
6. Oven door sealing
7. Hearthstone
8. Leg
9. Non-lockable wheel
10.Lockable wheel
11.Halogen 20W lighting complete
12.Lamp glass
13.Halogenlamp 20W
14.Heating element
29.Soft pad – peel holder
30.Bowl – oil- and spice rack
31.Basting brush
32.Slicer
* See electrical diagram