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

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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

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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.

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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

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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

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NXM WIDTH
mm/inches DEPTH mm/inches HEIGHT mm/inches WEIGHT Kg/lbs.
NXM-20 DECK
NXM-20 PIZZA DECK 1.452/57,2 1.311/51,6 315/12,4 170/375 188/414
NXM-20 DECK WITH STEAM 1.452/57,2 1.291/50,8(*) 315/12,4 220/485
PROOFER 1.452/57,2 1.065/41,9 706/27,8 100/220
BASE 1.452/57,2 1.065/41,9 150/5,9 60/132
TOP 1.452/57,2 1.289/50,7 150/5,9 60/132
ELP WIDTH
mm/inches DEPTH mm/inches HEIGHT mm/inches WEIGHT Kg/lbs.
ELP-20 DECK 1.132/44,6 2.189/86,2(*) 315/12,4 225/496
BASE 1.132/44,6 1.914/75,4 150/5,9 70/154
TOP 1.132/44,6 2.138/84,2 165/6,5 70/154
LXP WIDTH
mm/inches DEPTH mm/inches HEIGHT mm/inches WEIGHT Kg/lbs.
LXP-20 DECK 1.292/50,9 2.429/95,6(*) 315/12,4 260/573
BASE 1.292/50,9 2.154/84,8 150/5,9 70/154
TOP 1.292/50,9 2.378/93,6 165/6,5 70/154
(*)The depth should be increase in 23 millimetres for the pipes of outlet.
1.5 DELIVERY OF THE OVEN
The deck oven may be delivered in two different manners; either wholly assembled and prepared
for connection to the voltage requested, and secondly, it may be delivered with the decks, base,
worktop and stove or legs comprising the same, unassembled and prepared for assembly on site.
1.5.1 Assembled oven
In order to connect the oven to the mains, please follow instructions as per chapter 1.6.2.
1.5.2 Unassembled oven
In this case, assembly must be carried out by a specialist, given that, apart from mechanical
assembly of the oven, it is necessary to carry out electrical connection between modules, plus
connection to mains and first performance tests.

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Once modules have been piled upon the base and the worktop has been installed, proceed as
follows: (See drawing)
• Place the corresponding collector on the back part of each deck (4), which is included in the box
termed "MATERIAL DE ENVIO Nº 1 (DESPATCH MATERIAL Nº 1), following the order from the
bottom towards the top, and fitting the top part of a collector to the bottom part of the other, a
general collector for fume extraction is attained.
• In order to finish off this collector, place another with a cylindrical shape (3), which may be fitted
with a chimney (1) for fume extraction to the outside, ALWAYS BASED on a suction hod (2)
butane water heater type, which is the most efficient system and that which affects cooking least.
• Then place a closing lid (5) on the bottom part of the collector of the first deck which has been
fitted with a draining pipe to evacuate the water produced by the effect of steam condensation.
• This draining pipe may be fitted with a rubber or plastic hose (6) up to a water collection vessel,
or better still, directly to the drainage system.

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1.6 ELECTRICAL CONNECTION
Electrical connection must be carried out by authorized professionals, in accordance to present
regulations in the countrywhere the oven is to be installed.
Three phases plus grounding are required for connection to 230 V, and three phases plus neutral
phase and ground are required for connection to 400 V.
IMPORTANT
Given that this type of oven is enlargeable, when you carry out the electrical connection it is recommendable that
you use a larger diameter of cable and use components of greater amperage. This way you will be already
electrically prepared when you decide to enlarge your oven by incorporating another deck or decks.
The tables below outline power, electricity consumption and cable sections for both 230 V and 400
V. Using the information contained in the tables it is possible to calculate cable sections in line with
the EN 60204-1 regulation.
M O D E L
20 cm.
Module
25 cm.
Module PIZZA Module Steam Generator Proofer
E 7,8 9,8 9,8 1,4 1
ED 13 16,3 --- 2,5 ---
EM 4,9 --- 6,2 1,4 1
EMD 9,1 --- 11,5 2,5 1
NXE 9,4 --- 12,3 1,4 1
NXD 17,3 --- 16,2 2,5 1
NXM 6,6 --- 8,2 1,4 1
ELP 9,1 --- --- 1,4 ---
POWER
(kW)
LXP 11,4 --- --- 1,4 ---
CONSUM
(A)
200 V
NXD --- --- 49,2 --- 5 / -
E 21,6 / 12,4 27,0 / 15,6 27,0 / 15,6 3,5 / 2,0 5 / -
ED 34,7 / 19,3 43,5 / 24,1 --- 6,3 / 3,6 ---
EM 13,6 / 7,8 --- 17,0 / 9,8 3,5 / 2,0 5 / -
EMD 25,1 / 14,5 --- 31,7 / 18,3 6,3 / 3,6 5 / -
NXE 25,9 / 14,9 --- 34,1 / 19,6 3,5 / 2,0 5 / -
NXD 45,9 / 26,4 --- --- 6,3 / 3,6 ---
NXM 18,3 / 10,5 --- 22,8 / 13,1 3,5 / 2,0 5 / -
ELP 24,0 /13,8 --- --- 3,5 / 2,0 ---
CONSUM
(A)
230 / 400 V
LXP 30,2 / 17,4 --- --- 3,5 / 2 ---

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The supply cable sections required by the EN 60204-1 regulation are calculated using the total
electricityconsumption of the installed oven.
For example, the total consumption of an "E" oven formed by 2 decks of 20 cm height + 1 deck
of 25 cm height with steam generator + 1 "Pizza" deck + 1 Proofer, connected at 400 V.
“ E ” OVEN Quantity Consumption / Unit Part consumption
20 cm Module 2 12,4 24,8
25 cm Module 1 15,6 15,6
Pizza module 1 15,6 15,6
Steam Generator 1 2,0 2,0
Proofer 1 5 5
Total Consumption 63,0 A
The following are the electricity consumption related cable sections in line with the EN 60204-1
regulation:
Consumption Phase section (mm
2
) Ground Section (mm
2
)
<14 1.5 1.5
14<A<19 2.5 2.5
19<A<25 4 4
25<A<32 6 6
32<A<45 10 10
45<A<60 16 16
60<A<76 25 16
76<A<94 35 16
94<A<111 50 25
111<A<140 70 35
140<A<173 95 50
The example oven, should be connected at 400 V by a cable with a 25 mm
2
section (minimum) for
each phase and 16mm
2
(minimum) for earth.
Modular ovens incorporate an energy-saving device which distributes power between the modules
thereby reducing electricity consumption. Depending on configuration, a four-module oven can be
made to work with the same amount of power required for a two or three-module oven. If the
configuration is for three modules, the total electricity consumption will be the sum of the three most
powerful modules. In these cases, the cable sections are calculated using the new total.

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For example, the total consumption of an “E” oven formed by 2 decks of 20 cm height + 1 decks of
25 cm height with steam Generator + 1 Pizza decks + 1 Proofer ) connected at 400 V.
Configured for 3 modules Configured for 2 modules
Quantity Consumption (A) Quantity Consumption (A)
20 cm Module 1 12,4 0 0
25 cm Module 1 15,6 1 15,6
Pizza Module 1 15,6 1 15,6
Steam Generator 1 2,0 1 2,0
Proofer 1 5 1 5
Total consumption 400 V (A): 50,6 38,2
Minimum phase cable section (mm
2
) 16 10
Minimum earth cable section (mm
2
) 16 10
IMPORTANT
The electrical connection to the bottom module is prepared for connection to a cable of a maximum
of 35 mm
2
per phase and 16 mm
2
for earth, in the event that the calculation of the cable section
required is greater.
OPTION 1: To order special modules suitable for working at greater consumptions.
OPTION 2: Install the energy-saving device in such a way that the consumption never surpasses the
one corresponding to a 35 mm
2
cable section per phase and a 16 mm
2
cable section for the earth
lead.
1.6.1 Electrical connection between decks
If an unassembled oven is requested, it will be necessary to carry out, further to correct piling up of
the units, the bridging of the power and control lines between the different deck that comprise the
same. In order to gain access from each deck to the elements, where bridging is to be carried out, it
will be necessary to dismount the louvered right hand panel of each deck; to this avail, unscrew the
two hexagonal head screws which lock it onto the back of the deck, and it will be easilydismounted.
The oven generally comprises various superimposed decks; bridging of switches "R", "S" and "T",
(tapping of power) is required using three copper strips (35 mm
2
), mounted between the inlet
terminals of the respective switches.
It will also be necessary to connect between decks, and to this until avail, simply hook up the six pole
male connector of the extreme of the regulating line of each deck, to the six pole female connector of
the installation panel of the deck which is immediately under the same, and continue until the lower

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deck where the male connector must be coupled to the female connector located on the transformer
of the base is reached.
It will not be necessary to bridge the ground terminal between decks, as these are strongly joined
together, and it will only be necessary to joint the ground cable to the terminal indicated on the base.
1.6.2 Power control connection
The power control connection between different modules is carried out by connecting terminals 5
and 6 of the different modules with a cable (see electrical drawing).
1.6.3 Electric connection for the oven to the mains
• Electric connection of the oven to the mains must be carried out by a professional electrician. The
cost of the same must be pay bythe client.
• If the oven is prepared to work at 230 V. III, through the large gland on the back of the base, insert a
hose with three conductors "R", "S" and "T", plus earth, with the appropriate section according to the
total consumption of the oven, connected respectively to the "R", "S", "T" and earth terminals
installed in the bottom module. (See diagram).
• If the oven is prepared to work at 400 V. III, as well as the hose and earth, as indicated in the
previous paragraph, you must also insert the "neutral" conductor through one of the plastic glands
on the back of the base and connect it to the terminal strip on the bottom module marked "N" (See
diagram).
• The inside of the back of the base has a hole through which the supply cables can be passed. This
means that in the case of large ovens the oven can be moved closer to the back wall. This can only
be carried out with ovens which are not equipped with a stove.
It is essential that a switchboard, fitted with the necessaryelements for protection and tripping, be installed
between the general mains and the oven. See chapter 5.1 (Start-up of oven and modules)

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1.7 WATER INSTALLATION (Only for decks with steam)
It is veryimportant that feedwater to the oven be demineralized.
The location where the oven is to be fitted should have a water intake with pressure between 1,5 and
2,5 Kg/cm
2
.
The oven is provided with a ½” male pipe. The connection between the connector and the oven will
be by flexible hose of inner minimum diameter 0.4 inches (10 mm).
NOTE : For those cases in which water is calcareous, it is necessary to install a decalcifier between
the supplynetwork and the oven intake. (Not supplied with the oven)
A - Water intake from network.
B - Water input to oven.
C - Drain-off from decalcifier
1 - Decalcifier
2 - Pressure regulator.
3 - 3/8” manual valve
4 - Couple hose 3/8”
5 - Coupling hose.
1.8 DRAINAGE (Only for decks with steam)
It is necessary to construct a drain of diameter at least 1". This should preferably be made of
metal and should be temperature-resistant in any case. It will be coupled to the oven by a flexible
hose of internal diameter 0.7 inches (18 mm).

SALVA INDUSTRIAL, S.A File: Horno Modular 02 (ing) 180711
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2. DRAWING
2.1 BASIC PARTS OF THE OVEN
1- Supporting plate (shelf).
2- Proofer.
3- Base
4- 9.8 inches (25 cm) baking deck.
5- 7.9 inches (20 cm) baking deck.
6- 7.9 inches (20 cm) pizza deck.
7- 7.9 inches (20 cm) baking deck. FIG. 1
8- Top module.

SALVA INDUSTRIAL, S.A File: Horno Modular 02 (ing) 180711
2-2
2.2 KEY PLAN
FIG. 2
1- Top with hood included.
2- 7.9 inches (20 cm) baking deck.- Crown height.
3- 9.8 inches (25 cm) baking deck.- Crown height.
4- Base.
5- Proofer (Optional).
6- Wheel with 6.3 inches (160 mm.) nylon castor.

SALVA INDUSTRIAL, S.A File: Horno Modular 02 (ing) 180711
3-1
3. OUTLET OF BAKING STEAM
A collector of cooking steams is located on the back of each deck, and the opening and closing of the
same is regulated by a throttle-lid actuated by a control lever, located on the left hand side of the front
panel.
3.1 DRAFT
Regulation of opening and closure of cooking steam outlet is carried out by actuating "Z" draft control
(see drawing), located on the top part of the control panel. Pulling this control to the limit, the draft
opens, and pushing it to the limit, the draft is closed.
z- Draft control
1- Open draft
2- Closed draft