Salva ST-02 User manual

OVEN ‘MODULAR / 02’
ELECTRIC
ELECTRONIC ST-02
INSTALLATION
AND OPERATING
INSTRUCTIONS
REVISION: Horno Modular 02 (ing) 180711.doc

MANUFACTURER'S DATA
Salva Industrial, S.A.
Ctra. Nacional I Km. 471 

20100 LEZO
Apdo. Correos 505 

20.080 SAN SEBASTIÁN
: ([phone] 

Fax: [phone]
E-mail: [email protected]
URL: www.salva.es
TECHNICAL CHARACTERISTICS
Type Model V A Hz Phase kW kcal/h Area
dm
2
Volume
dm
3
Capacity
EM-20 ST-02 230/400 13,6 / 7,4 50/60 3N~ 4,9 4.300 56 112 2 (60 x 40)
EM-20 PIZZA ST-02 230/400 17,0 / 9,3 50/60 3N~ 6,2 5.400 56 112 2 (60 x 40)
E-20 ST-02 230/400 21,6 / 11,7 50/60 3N~ 7,8 6.800 83 166 3 (60 x 40)
E-20 PIZZA ST-02 230/400 27,0 / 14,7 50/60 3N~ 9,8 8.500 83 166 3 (60 x 40)
E-25 ST-02 230/400 27,0 / 14,7 50/60 3N~ 9,8 8.500 83 207 3 (60 x 40)
EMD-20 ST-02 230/400 25,1 / 13,7 50/60 3N~ 9,1 7.900 107 214 4 (60 x 40)
EMD-20 PIZZA ST-02 230/400 31,7 / 17,3 50/60 3N~ 11,5 9.900 107 214 4 (60 x40)
ED-20 ST-02 230 34,7 50/60 3N~ 13 11.300 156 312 6 (60 x 40)
ED-20 ST-02 400 19,3 50/60 3N~ 13 11.300 156 312 6 (60 x 40)
ED-25 ST-02 230 43,5 50/60 3N~ 16,3 14.100 156 390 6 (60 x 40)
ED-25 ST-02 400 24,1 50/60 3N~ 16,3 14.100 156 390 6 (60 x 40)
NXE/NXEP-20 ST-02 230/400 25,9 / 14,1 50/60 3N~ 9,4 8.100 117 234 3 (76 x 46)
NXE-20 PIZZA ST-02 230/400 34,1 / 18,6 50/60 3N~ 12,3 10.600 117 234 3 (76 x 46)
NXD/NXDP-20 ST-02 230 45,9 50/60 3N~ 17,3 14.900 225 450 6 (76 x 46)
NXDP-20 ST-02 200 49,2 50/60 3N~ 16,2 14.900 225 450 6 (76 x 46)
NXD/NXDP-20 ST-02 400 25,6 50/60 3N~ 17,3 14.900 225 450 6 (76 x 46)
NXM-20 ST-02 230/400 18,3 / 9,9 50/60 3N~ 6,6 5.700 79 158 2 (76 x 46)
NXM-20 PIZZA ST-02 230/400 22,8 / 12,4 50/60 3N~ 8,2 7.100 79 158 2 (76 x 46)
ELP-20 ST-02 230/400 24,0 / 13,4 50/60 3N~ 9,1 7.900 106 212 4 (60 x 40)
LXP-20 ST-02 230/400 30,2 / 16,9 50/60 3N~ 11,4 9.900 152 304 4 (76 x 46)
SG Small ST-02 230/400 3,5 / 2,0 50/60 3 1,4 1.300 - - -
SG-Big ST-02 230/400 6,3 / 3,6 50/60 3 2,5 2200 - - -

INDEX
0. WARNINGS.........................................................................................................................0-1
1. PREASSEMBLY INSTRUCTIONS......................................................................................1-1
1.1 STORAGE AND TRANSPORT .......................................................................................................................1-1
1.2 CONDITIONS FOR USE..................................................................................................................................1-1
1.3 GENERAL INFORMATION .............................................................................................................................1-1
1.4 DIMENSIONS OF DIFFERENT COMPONENTS. ...........................................................................................1-2
1.5 DELIVERY OF THE OVEN..............................................................................................................................1-4
1.5.1 Assembled oven........................................................................................................................................1-4
1.5.2 Unassembled oven ...................................................................................................................................1-4
1.6 ELECTRICAL CONNECTION .........................................................................................................................1-6
1.6.1 Electrical connection between decks........................................................................................................1-8
1.6.2 Power control connection..........................................................................................................................1-9
1.6.3 Electric connection for the oven to the mains...........................................................................................1-9
1.7 WATER INSTALLATION (Only for decks with steam) ................................................................................1-1
1.8 DRAINAGE (Only for decks with steam)......................................................................................................1-1
2. DRAWING ...........................................................................................................................2-1
2.1 BASIC PARTS OF THE OVEN .......................................................................................................................2-1
2.2 KEY PLAN .......................................................................................................................................................2-2
3. OUTLET OF BAKING STEAM............................................................................................3-1
3.1 DRAFT .............................................................................................................................................................3-1
4. ELECTRONIC CONTROLPANEL.......................................................................................4-1
4.1 DETAILED DESCRIPTION OF CONTROL PANEL .......................................................................................4-3
4.2 OPERATION OF CONTROL PANEL..............................................................................................................4-4
4.2.1 Automatic regulation of deck temperature................................................................................................4-4
4.2.2 Compensating loss of temperature inside the chambers due to opening of door ....................................4-4
4.2.3 Regulation of baking time. ........................................................................................................................4-5
4.2.4 Only for ovens with steam production.......................................................................................................4-5
4.2.5 Power control............................................................................................................................................4-5
4.2.6 Timed start-up...........................................................................................................................................4-6
4.2.7 User setting sequence: .............................................................................................................................4-6
5. PERFORMANCE.................................................................................................................5-1
5.1 START-UP OF OVEN AND MODULES..........................................................................................................5-1
5.2 HEATING OVENS WITH CASE-HARDENED BASES FOR THE FIRST TIME RIMER ................................5-2
5.3 EXAMPLE OF A BAKE ...................................................................................................................................5-2
5.4 TURNING OFF THE DECKS AND THE OVEN. .............................................................................................5-3
5.5 DISTRIBUTION OF GOODS. ..........................................................................................................................5-3
5.6 INTERIOR DECK LIGHTING...........................................................................................................................5-3
6. MAINTENANCE INSTRUCTIONS.......................................................................................6-1
7. MISFUNCTIONS AND THEIR POSSIBLE SOLUTIONS. ...................................................7-1
8. GUARANTEE ......................................................................................................................8-1

9. ELECTRICAL SCHEME......................................................................................................9-1
10. STEAM GENERATOR (OPTIONAL).................................................................................10-1
10.1 DESCRIPTION OF THE COMPONENTS..................................................................................................10-1
11. LIST OF SPARES..............................................................................................................11-1
11.1 STEAM GENERATOR CONTROL CIRCUIT.............................................................................................11-1
11.2 BASE CONTROL CIRCUIT .......................................................................................................................11-2
11.3 MODULE CONTROL CIRCUIT..................................................................................................................11-3
11.4 PASTRY DOOR .........................................................................................................................................11-4
11.5 PIZZA DOOR..............................................................................................................................................11-5
11.6 REST OF THE OVEN.................................................................................................................................11-6

SALVA INDUSTRIAL, S.A File: Horno Modular 02 (ing) 180711
0-1
0. WARNINGS
IMPORTANT
Read this instructions manual carefully before switching the oven on.
The appliance is designed exclusively for professional use and should be operated by qualified personnel
only.
VERY IMPORTANT: When heating for the first time during the setup process, in ovens with case-hardened
bases, the temperature must be increased according to the cycle indicated in Section 5.2 / Page 5-2
(Heating ovens with case-hardened bases for the first time). Failure to do so may cause serious damage
to the oven.
FOR YOUR SAFETY
Do not use or store petrol, inflammable liquids or gases near this equipment. Nothing should be baked in this
oven that contains alcohol or gives off inflammable gases during baking
STARTING UP INSTRUCTIONS
This unit must be grounded for your protection in order to avoid the risk of electrical discharges. It should be
connected directly to the ground terminal of the control cabinet. The ground cable must not be cut or
disconnected from the oven.
CAUTION
During the baking process in order to avoid the possibility of burns produced by the steam, the door shall be
opened with care.
NOISE LEVEL
The acoustic power emitted by the oven is lower than 70 dB.
Keep this instruction manual in a safe and accessible place.
A three-phase main switch with its corresponding fuses should be placed between the oven and the main

SALVA INDUSTRIAL, S.A File: Horno Modular 02 (ing) 180711
1-1
1. PREASSEMBLY INSTRUCTIONS
1.1 STORAGE AND TRANSPORT
The oven is sent packed on a wooden platform covered with plastic film, that protects the machine
against humidity and rain. The oven should be transported in a completely closed vehicle, and it
should never be left outdoor.
1.2 CONDITIONS FOR USE
• The oven has been manufactured to be installed indoor. It is not made to work outdoor. Any
possible contact with water has to be avoided.
• The oven should not be installed in places with excessive heat, steam and/or humidity production.
• The oven is prepared to work under the following external conditions: -10 + 40 ºC, and 0 + 90 %
of humidity.
• The room in which the oven has to be installed must have adequate ventilation. If there is a
fumes extractor, then a window with at least the section of the fumes extractor should be kept
open.
• The position of the oven regarding the side and back wall of the installation premises should have
a minimum distance of 2" (50 mm) between the oven sides and the walls of the room.
1.3 GENERAL INFORMATION
This type of oven basically is comprised of independent decks of standardized production, who
manufactured from metal and stainless steel.
Assembly of this unit is carried out by piling decks with the same surface, two different levels may
be installed, thus enabling different combinations, according to client's requirements. These
decks are manufactured in two different height sizes with inner chamber measures being 7.9 (200
mm) and 9.8 inches (250 mm).
The oven unit is always supported by the BASE, and the different DECKS are piled on this,
finished with a TOP with a hood for fume removal. At the same time, the base may be supported
by a PROOFER with WHEELS, for fermentations, or in the case or ovens of great height, on four
wheels directly to the base. The heating elements may be interchangeable. The temperature of
each deck is electronically controlled from a CONTROL PANEL, located on the right hand side of
the front part of the deck. The LIGHTING PANEL is located next to this control panel, and the
inside of the chamber is lit from the same, as well as the replacement of the lamp of the same.
The control for the handle which opens and closes fume extraction from the inside of the
chamber, is located on the left hand on the front panel; the fumes go to a general collector
located on the back of the deck.

SALVA INDUSTRIAL, S.A File: Horno Modular 02 (ing) 180711
1-2
1.4 DIMENSIONS OF DIFFERENT COMPONENTS.
LEGS + WHEELS WIDTH
mm/inches
DEPTH
mm/inches
HEIGHT
mm/inches
WEIGHT
Kg/lbs.
100 114/4,5 172mm.
6,8 inches.
(100 + 200) / (3,9 + 7,9) (6 +10) / (13 + 22)
200 114/4,5 172/6,8 (200 + 200) / (7,9 + 7,9) (10 + 10) / (22 + 22)
435 114/4,5 172/6,8 (435 + 200) / (17,1 + 7,9) (14 + 10) / (31 + 22)
530 114/4,5 172/6,8 (530 + 200) / (20,9 + 7,9) (18 + 10) / (40 + 22)
630 114/4,5 172/6,8 (630 + 200) / (24,8 + 7,9) (21 + 10) / (46 + 22)
730 114/4,5 172/6,8 (730 + 200) / (28,7 + 7,9) (24 + 10) / (53 + 22)
E WIDTH
mm/inches
DEPTH
mm/inches
HEIGHT
mm/inches
WEIGHT
Kg/lbs.
E-20 DECK
E-20 PIZZA DECK 1.717/67,6 1.140/44,9 315/12,4 175/385 193/425
E-20 DECK WITH STEAM 1.717/67,6 1.140/44,9(*) 315/12,4 225/496
E-25 DECK 1.717/67,6 1.140/44,9 365/14,4 190/419
E-25 DECK WITH STEAM 1.717/67,6 1.140/44,9(*) 365/14,4 240/529
PROOFER 1.717/67,6 914/36 706/27,8 115/253
BASE 1.717/67,6 914/36 150/5,9 65/143
TOP 1.717/67,6 1.138/44,8 150/5,9 65/143
ED WIDTH
mm/inches
DEPTH
mm/inches
HEIGHT
mm/inches
WEIGHT
Kg/lbs.
ED-20 DECK 1.717/67,6 1.740/68,5 315/12,4 260/573
ED-20 DECK WITH STEAM 1.717/67,6 1.740/68,5(*) 315/12,4 340/750
ED-25 DECK 1.717/67,6 1.740/68,5 365/14,4 275/606
ED-25 DECK WITH STEAM 1.717/67,6 1.740/68,5(*) 365/14,4 355/783
BASE 1.717/67,6 1.514/59,6 150/5,9 90/198
TOP 1.717/67,6 1.738/68,4 150/5,9 90/198

SALVA INDUSTRIAL, S.A File: Horno Modular 02 (ing) 180711
1-3
EM WIDTH
mm/inches DEPTH mm/inches HEIGHT mm/inches WEIGHT Kg/lbs.
EM-20 DECK
EM-20 PIZZA 1.317/51,9 1.140/44,9 315/12,4 140/309 153/337
EM-20 DECK WITH STEAM 1.317/51,9 1.140/44,9(*) 315/12,4 190/419
PROOFER 1.317/51,9 914/36 706/27,8 90/198
BASE 1.317/51,9 914/36 150/5,9 50/110
TOP 1.317/51,9 1.138/44,8 150/5,9 50/110
EMD WIDTH
mm/inches DEPTH mm/inches HEIGHT mm/inches WEIGHT Kg/lbs.
EMD-20 DECK
EMD-20 PIZZA DECK 1.717/67,6 1.340/52,8 315/12,4 190/419 214/471
EMD-20 DECK WITH STEAM 1.717/67,6 1.340/52,8(*) 315/12,4 270/595
PROOFER 1.717/67,6 1.114/43,9 706/27,8 100/220
BASE 1.717/67,6 1.114/43,9 150/5,9 65/143
TOP 1.717/67,6 1.338/52,7 150/5,9 65/143
NXE / NXEP WIDTH
mm/inches DEPTH mm/inches HEIGHT mm/inches WEIGHT Kg/lbs.
NXE-20 DECK
NXE-20 PIZZA DECK 1.912/75,3 1.291/50,8 315/12,4 215/474 240/529
NXE-20 DECK WITH STEAM 1.912/75,3 1.291/50,8(*) 315/12,4 265/584
NXE-20 BAKER DECK 1.912/75,3 1.340/52,8(*) 315/12,4 265/584
PROOFER 1.912/75,3 1.065/41,9 706/27,8 120/265
BASE 1.912/75,3 1.065/41,9 150/5,9 65/143
TOP 1.912/75,3 1.289/50,7 165/6,5 65/143
NXD / NXDP WIDTH
mm/inches DEPTH mm/inches HEIGHT M/inches WEIGHT Kg/lbs.
NXD-20 DECK 1.912/75,3 2.051/80,7 315/12,4 310/683
NXD-20 DECK WITH STEAM 1.912/75,3 2.051/80,7(*) 315/12,4 390/860
NXD-20 BAKER DECK 1.912/75,3 2.100/82,7(*) 315/12,4 390/860
BASE 1.912/75,3 1.825/71,9 150/5,9 70/154
TOP 1.912/75,3 2.049/80,7 165/6,5 70/154