Skymsen DISCOVERY 10 User manual

INSTRUCTIONS MANUAL
MANUAL DE INSTRUCCIONES
TURBO ELECTRICAL OVEN / HORNO TURBO ELÉCTRICO
MODEL/MODELO
DISCOVERY 10
Metalúrgica Skymsen Ltda
Rodovia Ivo Silveira 9525
Volta Grande
88355-202 Brusque/SC/Brasil
CNPJ: 82.983.032/0001-19
www.skymsen.com – Fone: [phone]
61074.7 - ENGLISH/ESPAÑOL
Data de Revisão: 16/12/2021
DUE TO THE CONSTANT IMPROVEMENTS INTRODUCED TO OUR EQUIPMENTS, THE INFORMATIONS CONTAINED IN THIS INSTRUCTIONS MANUAL MAY
BE CHANGED WITHOUT PREVIOUS NOTICE.

2
SUMMARY
1. INTRODUCTION ....................................... 02
1.1 Safety ..................................................................... 02
2. COMPONENTS AND TECHNICAL FEATURES...
.................................................................... 02
3. INSTALLATION AND PRE-OPERATION........ 03
3.1 Placing.................................................................... 03
3.2 Electrical Installaon............................................... 03
3.3 Water Points Connecon ........................................ 03
4. OPERATION PROCEDURES........................ 02
4.1 Oven Control Panel................................................. 02
4.2 Oven operaon procedures for products with steam...
..................................................................................... 02
4.3 Oven operaon procedures for products without
steam ........................................................................... 02
5. CLEANING................................................ 02
6. MAINTENANCE ........................................ 02
7. PROBLEM RESOLUTION............................ 02
8. ELECTRICAL DIAGRAMS............................ 02
1. INTRODUCTION
This product was developed to be used in commercial
kitchens. It is used, for example, in restaurants, cafeterias,
hospitals, bakeries, etc.
This appliance usage is not recommended when:
- The producon process should be done in a connuous
way in industrial scale;
- The workplace is in an atmosphere of corrosive, explosive,
with dust or gas.
1.1 Safety
The instrucons below must be followed to avoid accidents,
non-compliance can cause serious injuries:
1.1.1 Never use this Equipment with wet clothes or wet
feet or on a wet or humid surface, do not immerse it under
water, do not place under any kind of water ow, hose, tap or
similar, do not use water jets of any kind on the equipment.
1.1.2 If the Equipment physically falls down, in any way,
suers any kind of damage or has stopped working for any
reason, it is necessary to call specialized technical assistance.
1.1.3 The use of unauthorized accessories that are not
recommended by the manufacturer can lead to injuries.
1.1.4 Keep hands or any kind of devices, tools, accessories
away from the moving parts of the Equipment while it
is turning on and processing recipes to avoid potenal
damages to the Equipment and injuries to the end user.
1.1.5 Never operate the Equipment while wearing clothes
with long sleeves, especially on the wrists.
1.1.6 Make sure that the voltage of Equipment and of
the local electrical supply match. Also make sure that the
equipment is properly grounded.
This Equipment cannot be operated by persons
(children included) with reduced mental, sensorial or
physical capacies. Unexperienced persons or persons
without proper training of knowledge cannot operate this
equipment. Only apt and trained persons or persons under
the supervision of an apt and trained supervisor must
operate the equipment.
We recommend children to be watched to not allow
them to play with the machine.
Always disconnect the Equipment from the power
supply when: It is not being used, before realizing any
cleaning or maintenance, before you place or take out any
accessories, before you realize any kind of procedure or
service with the unit.
Do not use the Equipment if there is any damage to
the cord or plug. Make sure that the cord does not stay on
the edge of a working table, staon or furniture and make
sure it is not in contact with hot surfaces. If the Cord is
not in good condions of use, to avoid accidents it must
be replaced by the supplier, an authorized technician or
someone qualied for the service.
If any emergency arises disconnect the Equipment from
the power supply, unplug it from the electrical socket.
Never spray water directly on to the equipment.
2. COMPONENTS AND TECHNICAL FEATURES
01
02
04
03
Picture 01
01 – Glass
02 – Door
03 – Rollers
04 – Motor Housing
05 – Control Panel
05

3
FEATURES UNIT DISCOVERY 10
Voltage V 220 or 380
Frequency Hz 60
Power W 20000
Height mm 1900
Width mm 1070
Depth mm 1490
Net Weight kg 250
Gross Weight kg 280
3. INSTALLATION AND PRE-OPERATION
All the installaon is the client´s responsibility.
Make sure that the electrical installaons are done by
competent persons.
The installaon of the Discovery 10 oven requires:
• Eletric power;
• Exclusive Breakers and eletric grid cables;
• Grounding (oblied);
• Water point;
• Exhausng system.
3.1 Placing
The Equipment must be placed and levelled on top of a rm
and dry Surface, in an 1400 mm x 1600 mm area.
3.2 Electrical Installaon
Make sure that the electrical characteriscs are in
accordance to the technical specicaons on the equipment
idencaon tag, on the back.
Correctly measure the breaker and power grid cables.
Use an exclusive breaker for the oven.
It is recommended to use a speed plug connector from Steck
or WEG.
Remember that only trained technicians must open the
electrical control panel.
3.2.1 Breakers and Electrical Cables Dimensions
1 - The breakers must be exclusive to the equipment.
2- The dimensioning of the cables in the table below is for
maximum length of 25 meters.
3 - Grounding is mandatory.
4 - For 380V feeding a neutral cable must be available apart
from the grounding.
3.3 Water Points Connecon
1 - The ovens and food displays must be connected to a cold
water pipeline.
2- Before turning on the hydraulic part, unload the water
conductors of the building to remove possible dirt from the
pipe.
3- It is necessary to provide a ¾ screw for the meter to
connect the hose to the water entrance.
4- Before turning on the hydraulic hose it is necessary to
check the water exit according to the recommendaon of
the table below.
Picture 02
Breakers and cables Dimension Table
Model Breakers Cable
220V
triphase
380V
triphase
220V
triphase.
380V
triphase.
Discovery
10
63A 40A 16 mm² 6 mm²
Indicated Hydraulic Pressure
QUANTITIES
DISCOVERY 10
minumum maximum
mm water column 5000 15000
kg per sq cm 0,5 1,5
Bar (absolute atmosphere) 0,5 1,5
Psi (pound force per square
inch)
7,11 21,33
IMPORTANT NOTE:
1 - In most cases, the installaon in the hydraulic net
can be made without a lter. In crical condions it is
recommended that the water be ltered or treated, avoiding
calcicaon and internal corrosion of the appliance.
2 - It is extremely important that the hydraulic net has
pressure according to the one established in the table
so that the appliance works perfectly. If there´s lack of
pressure, it is recommended water pump to reach the
values menoned. When the pressure is very strong,
an installaon of a pressure regulator is recommended.
Breaker
Steck or Weg
plug
(wall)
Steck or
Weg pin
(Oven)

4
Water point
(3/4” meter)
700 mm
Water entrance valve
Mynimum pressure 0,5kg/
sq cm
Picture 03
4. OPERATION PROCEDURES
4.1 Oven Control Panel
(01) Display the indicates the temperature present in the
temperature sensor or the programmable parameters.
(02) Display the indicated me or the value of the
programmable parameters.
(03) Led indicang the exit of the switched heang exit.
(04) Not used.
(05) Led indicang the exit of the acvated lamp.
(06) Led indicang the exit of the acvated lamp
(07) Led indicang the exit of the acvated lamp
(08) Not used.
Important observaons
1 - A distance of 100mm far from the laterals and to the oven to venlaon must be respected.
2 - A minimum of 700mm of physical space for the maintenance must be provided, if possible.
3 - The Oven must not be posioned next to heat spots (close to stoves, frying pens, grills, etc) or other appliances that expel
fat poor heat. The control panel venlaon is necessary and the motor must be far from heat sources, to avoid damages to
the appliance electric system.
4 - The appliances have swiveling casters with breaks, and those can be locked so that the oven doesn´t move from the
installaon spot. We recommend that the four wheels be locked.
Programming buon.
Down Buon: diminishes the programed value
and acvates the lamp.
Up Buon: increases the programmed valeu
and acvates the steam.
Turbine acvaon buon.
Timer acvaon Buon.

5
4.2 Oven operaon procedures for products with steam
1 - Turn on the oven;
2 - Adjust the cooking temperature;
2.1 - Adjust the cooking me;
3 - Wait for the oven to reach the chosen temperature;
4 - Open the oven door following the safety procedure;
5 - Put the products to be baked;
6 - Close the oven door;
7 - Turn on (Time Buon).
8 - Turn on the steam.
4.3 Oven operaon procedures for products without steam
1 - Turn on the oven;
2 - Adjust the cooking temperature;
2.1 - Adjust the cooking me;
3 - Turn o the automated steam;
4 - Adjust the clock;
5 - Wait for the oven to reach the chosen temperature;
6 - Open the oven door following the safety procedure;
7 - Put the products to be baked;
8 - Close the oven door;
9 - Turn on (Time Buon).
To open and close the oven door:
When opening the oven door, stay behind it and open it in
two steps;
1 - Only unlock the knob and wait for the heat and steam
to escape;
2 - Open completely the door to the procedures.
5. CLEANING
The appliance must be totally clean and hygiene:
- Before being used for the rst me;
- Aer being used every day;
- When it´s not used for a long me;
- Before working with it again aer a long me that had not
been used.
- Wash all the parts with water and neutral soap.
- Aer a long inacve usage me
Daily Care:
1 - With the oven cold and turned o, use a wet cloth or
sponge and clean inside and outside the oven.
The daily and careful cleaning of the ovens is extremely
important to the hygiene of the products as well as the
energy saving and maintenance of the appliance.
Keeping the cooking camera clean helps in the converon of
the heat molecules, keeping the oven ecient.
Week procedure:
1 - The oven must be turned o and cold;
2- Apply descaling with a spray or a brush all over the
internal surface of the oven;
3 - Close the oven door and let it act for 5 to 10 minutes;
Such procedure must be done with the oven turned o;
4 - With a wet cloth, clean the product;
5 - With the help of a dry cloth rinse the clean parts;
6 - For the nal drying, close the oven door and program it
in 140/150 Celsius Degree and leave it open for 5 minutes.
Important informaon about the cleaning process:
1 - Never use steel sponge, sandpaper, spatula, etc;
2 - Keep the cooking camera as new;
3 - To clean the cooking camera only use sponge and
detergent;
4- Never throw water directly on the oven surfasse. It can
compromise the control panel or electric components;
5 - Do not throw cold water on the hot glass;
6 - To the external cleaning of the oven and glasses it is
recommended use of the wet cloth with alcohol or with
detergent and also dry cloths. To look like new a wet cloth
with liquid vaseline can be used (for external nishing).
7 - Do not use the oven to store things;
8- Do not put any kings of objects around or under the rack;
9 - For the procedures below, it is necessary to use protecon
goggles and impermeable gloves up to the forearm.
10 - The daily cleaning of the appliance is mandatory. Such
procedure will bring safety to the opertor and also no
contaminaon of the products.
11 - The absence of cleaning may cause re in the appliance
camera.
Scan the QR Code and get informaon
about the stainless steel care.

6
Product Working mode Heang
temperature Cº
Baking temperature
ºC
Time (minutes)
Bagguete Hot air with steam 190/200 155/160 16
Manioc powder
biscuit
Hot air with steam 190/200 155 18
Manioc powder
Cookie
Hot air 190/200 150 12
Cakes Hot air 190/200 150 20
Lile éclairs Hot air 190/200 150 12
Cookies Hot air 190/200 135 10
Croissant Hot air with steam 190/200 165 20
Lile pies Hot air 190/200 170 12
Enroladinho (rolls) Hot air 190/200 140 12
Esha Hot air 190/200 145 25/30
Open Esha Hot air 190/200 170 10
Sweet rolls Hot air 190/200 130/140 25
Italian loaf Hot air with steam 190/200 150 25
Hot dog bun Hot air 190/200 140 20
Hamburger buns Hot air 190/200 145 20
Rolls Hot air with steam 190/200 150/155 15/17
Brazilian cheese
bread
Hot air with steam 190/200 140/150 15/20
Empanadas Hot air 190/200 170 12
Pizzas Hot air 190/200 200 10
Bread pudding Hot air 190/200 135 25/30
doughnuts Hot air 190/200 135/145 25/35
Gum cookie
(sequilhos)
Hot air 190/200 175 10
Meringue Hot air 190/200 130 20
Observaon:
It is necessary to preheat the oven and such procedure may
take 10 minutes to heat. The oven temperature will be one
programmed in the controller by the operator being able to
vary from 1 to 5 degrees (+ or -).
The mes and temperatures here presented are guides that
must be adjusted according the recipes and sizes of each
product and preferences of the client.
Tips about bread and sweet dough
Loading:
1 - When working with sweet dough it is important to
respect the capacity of the oven.
2- When loading the oven with sweet bread dough (milk
bread loaf, homemade bread loaf, etc) it is necessary to
leave vacancy for each baking tray that is put.
Growings:
1 - It is important to observe that the dough growth reaches
70% of growth when working with a convenonal oven. The
dough must be really fresh.
Temperature:
1 - The convecon ovens work in lower temperature than the
ones observed in convenonal deck ovens. We recommend
that sweet dough must be baked in temperatures from 130
to 155 Celsius Degree.

7
6. MAINTENANCE
The maintenance must be considered a group of procedures
that aims to maintain the appliance in its best working
condion, providing the working life and safety.
* Cleaning –Check Item 5 Cleaning of this manual.
* Wiring – Check all the cables about the damage and all the
electrical contacts related to the ghten or corrosion.
* Contacts – The on/o buon, emergency buon, reset
buon, electronic circuit, etc. Verify the appliance so that
all the components are working correctly and that the
operaon of the appliance is normal.
* Installaon – Check the installaon of the appliance
according to the item 2 Installaon and Pre Operaon of this
manual.
1 - Items to be checked and executed montly:
- Check the electrical instalaon;
- Measure the outlet tension;
- Measure the working chain and compare with the nominal;
- Check the ghtening of all the electrical terminals of the
appliance to avoid any possible bad contact;
- Check possible screw spindle of eletric motor;
- Verify the wiring and electric cable to possible overheang,
poor isolaon and mechanic damage.
2 - Items to be checked or executed every 3 months:
- Verify electric components as turn on/o buon,
emergency buon, reset buon and electronic circuits as
signs of overheang, poor isolaon or mechanic damage.
- Check possible bearing clearance.
- Verify theretainers, o´rings and v´rings and sealing systems.
Scan the QR Code to obtain basic
informaon on safety and maintenance.
PROBLEMS CAUSES SOLUTIONS
- The oven doesn´t turn on.
- Lack of phase;
- Turned o breaker
- Unregulated or open door;
- Check if there is electric power;
- Check the breaker.
- Readjust the door and stopper unl the end.
- Motor doesn´t spin
- Lack of phase;
- Fan locked in protecve grille or
steam pipe;
- Unregulated or open door;
- Check the phase;
- Make the componentes reposioning;
- Readjust the door and stopper unl the end.
- Oven causing shocks. - Irregular grounding. - Check grounding.
- Protecon breaker unframed. - Breaker not well dimensioned. - Check the nominal power of the oven and
remeasure the breaker.
- Oven heang excessivily - Poor venlaon of the room. - Check venlaon system;
- Steam doesn´t work.
- Lack of water in the hydraulic net
-Low pressure of the hydraulic net;
- There os water but it doen´t ow
to the camera.
- Check hydraulic net;
- Check hydraulic net;
- Obstructed steam tube, execute cleaning or the
reposioning of the item;
- The oven takes too long to
bake.
- Very low temperature;
- Dirty cooking camera
- Excessive loading.
- The temperature is not appropriate, readjust it;
- Execute cleaning;
- Verify the loading capacity of the appliance;
- Uneven Baking.
- Very low temperature;
- Dirty cooking camera;
- Uneven oven;
- Excessive loading.
- Not appropriate me and temperature, readjust;
- Even the appliance;
- Execute cleaning;
- Verify the loading capacity of the appliance.
- Products with odor. - Dirty cooking camera; - Execute cleaning.
7. 5 PROBLEMS SOLUTION

8
INDICE
1. INTRODUCCIÓN ......................................02
1.1 Seguridad ..............................................................02
2. COMPONENTES Y CARACTERÍSTICAS
TÉCNICAS ...................................................02
3. INSTALACIÓN Y PRE-OPERACIÓN............. 02
3.1 Posicionamiento ....................................................02
3.2 Instalación Eléctrica...............................................02
3.3 Conexión con Puntos de Agua................................02
4. OPERACIÓN ............................................02
4.1 Panel de Control del Horno ....................................02
4.2 Procedimiento de operación del horno para productos
con vapor ....................................................................02
4.3 Procedimiento de operación del horno para productos
sin vapor .....................................................................02
5. LIMPIEZA ................................................02
6. MANUTENCIÓN ......................................02
7. SOLUCIÓN DE PROBLEMAS .....................02
8. DIAGRAMAS ELÉCTRICOS........................02
1. INTRODUCCIÓN
Este producto fue desarrollado para el uso en cocinas
comerciales. Es ulizado, por ejemplo, en restaurantes,
cannas, hospitales, panaderías y similares.
La ulización de este equipamiento no es recomendada
cuando:
- El proceso de producción sea de forma connua en escala
industrial;
- El local de trabajo sea un ambiente con atmósfera corrosiva,
explosiva, contaminada con vapor, polvo o gas.
1.1 Seguridad
Las instrucciones a seguir deben ser acatadas para evitar
accidentes. Su incumplimiento puede causar lesiones
graves:
1.1.1 Nunca ulice el equipamiento con: ropas o pies
mojados e/o en supercies húmeda o mojadas. No sumerja
en agua o en cualquier otro líquido y no ulice chorro de
agua directamente en el equipamiento.
1.1.2 Cuando el equipamiento sufra una caída, esté dañado
de alguna forma o no funcione, es necesario llevarlo hasta
una Asistencia Técnica Autorizada.
1.1.3 La ulización de accesorios no recomendados por el
fabricante, puede ocasionar lesiones corporales.
1.1.4 Mantenga las manos y cualquier utensilio alejado
de las partes en movimiento del aparato mientras está en
funcionamiento para evitar lesiones corporales o daños al
equipamiento.
1.1.5 Nunca use ropas con mangas anchas, principalmente
en los puños durante la operación.
1.1.6 Verique que la tensión del equipamiento y de la
red eléctrica sean las mismas y que el equipamiento esté
debidamente conectado a la red de toma a erra.
Este equipamiento no es apto para ser ulizado
por niños ni personas con discapacidad sica, sensorial
o psíquica, o que carezcan de la experiencia y los
conocimientos necesarios. Excepto cuando lo hagan bajo
la supervisión de una persona responsable de su seguridad
o que les haya instruido en el manejo.
Se recomienda mantener a los niños bajo vigilancia
para garanzar que no jueguen con el aparato.
Desconecte el equipamiento de la red eléctrica cuando:
no esté en uso, antes de limpiarlo, inserción o extracción de
accesorios, manutención y cualquier otro po de servicio.
No ulice el equipamiento si está con el cable o enchufe
dañado. Asegúrese que el cable de energía no permanezca
en el borde de la mesa/mesada o que toque supercies
calientes. Si estuviera dañado, cámbielo por uno nuevo
que esxté en conformidad con las especicaciones técnicas
y normas de seguridad. La sustución deberá ser realizada
por personal calicado y deberá respetar las normas de
seguridad.
En caso de emergencia, desconecte el enchufe del
tomacorriente .
Nunca ulice chorro de agua directamente en el
equipamiento.
2. COMPONENTES Y CARACTERÍSTICAS TÉCNICAS
01
02
04
03
Figura 01
01 – Vidrio
02 – Puerta
03 – Ruedas
04 – Gabinete
05 – Panel de Control
05

9
CARACTERÍSTICAS UNIDAD DISCOVERY 10
Tensión V220 ó 380
Frecuencia Hz 60
Potencia W 20000
Altura mm 1900
Ancho mm 1070
Profundidad mm 1490
Peso Neto kg 250
Peso Bruto kg 280
3. INSTALACIÓN Y PRE-OPERACIÓN
Es de responsabilidad del cliente toda la instalación del
edicio. Cerquese que las instalaciones eléctricas sean
realizadas por personas capacitadas.
La instalación del horno Discovery 10 requiere:
• Energia eléctrica;
• Disyuntores y cables de red eléctrica exclusivos;
• Puesta a erra (obligatoria);
• Punto de agua;
• Sistema de Extractor.
3.1 Posicionamiento
Su equipamiento debe ser posicionado y nivelado sobre una
supercie seca y rme en un área con 1400 mm de longitud
y 1600 mm de ancho.
3.2 Instalación Eléctrica
Cerquese que las caracteríscas eléctricas de la red del
edicio están de acuerdo con las especicaciones técnicas
contenidas en la equeta de idencación que se encuentra
en la parte trasera del equipamiento.
Dimensione correctamente el disyuntor y los cables de la red
eléctrica.
Use un disyuntor exclusivo para el horno.
Se recomienda la instalación de un enchufe acople rápido
modelo STECK o WEG.
Recuerde que solamente técnicos habilitados deben abrir el
panel del sistema eléctrico.
3.2.1 1.3 Conexión con Puntos de Agua
1 - Los disyuntores debem ser exclusivos para el horno.
2 - El dimensionamiento de los cables mencionados en la
siguiente tabla es para una longitud máxima de 25 metros.
3 - La conexión a erra es obligatoria.
4 - Para la fuente de alimentación de 380V, debe estar
disponible un cable neutro independiente de la erra.
3.3 Conexión con Puntos de Agua
1 - Los hornos y cámaras de fermentación deben ser
conectados a una cañería de agua fría.
2- Para un buen funcionamiento, antes de conectar la parte
hidráulica, vacíe las cañerías de agua para rerar eventuales
suciedades en la misma (purga).
3- Se debe disponer de una llave de paso roscable 3/4” para
la conexión de la manguera de entrada de agua.
4 - Antes de la conexión de la manguera hidráulica, se
deberá medir la presión de la salida del agua según las
recomendaciones de la tabla abajo.
Figura 02
Tabela dimensões disjuntores e cabos
Modelo Disjuntor Bitola Cabo
220V trif. 380V trif. 220V trif. 380V trif.
Discovery
10
63A 40A 16 mm² 6 mm²
Presión de la red hidráulica indicada
MAGNITUDES
DISCOVERY 10
mínimo máximo
mm columna de agua 5000 15000
kg por cm² 0,5 1,5
Bar (atmósfera absoluta) 0,5 1,5
Psi (atmósfera lbs/pol²) 7,11 21,33
NOTA IMPORTANTE:
1 - En la mayoría de los casos, la instalación a la red
hidráulica se puede hacer sin ltro. En condiciones crícas,
se recomienda que el agua sea tratada y/o ltrada, evitando
la calcicación y la corrosión interna del equipamiento.
2 - Es extremamente importante que la red hidráulica siga
la presión establecida en la tabla para que el equipamiento
funcione perfectamente. Ante la falta de presión, se
recomienda el uso de una bomba de agua para alcanzar
los valores citados. Si la presión es muy alta (fuerte), se
recomienda la instalación de un regulador de presión.
Disyuntor
Tomada Steck
ou WEG
(parede)
Pino Steck
o WEG
(Horno)

10
Punto de agua
(registro 3/4”)
700 mm
Válvula entrada de agua
Presión mínima 0,5kg/cm²
Presión máxima 1,5kg/cm²
Figura 02
4. PROCEDIMENTOS DE OPERACIÓN
4.1Panel de Control del Horno
(01) Pantalla que indica la temperatura presente en el sensor
de temperatura o los parámetros programables.
(02) Pantalla que indica el empo transcurrido o el valor de
los parámetros programables.
(03) Led indicador de salida del calentamiento accionada.
(04) No ulizado.
(05) Led indicador de salida de lámpara accionada.
(06) Led indicador de salida de vapor accionada.
(07) Led indicador de salida de la turbina accionada.
(08) No ulizado.
Observaciones importantes
1 - Se debe respetar una distancia de 100mm en relación a las laterales y al motor del horno para venlación.
2 - Se recomienda un espacio sico mínimo de 700mm para futuras manutenciones.
3 - El horno no debe posicionarse próximo a puntos de calor (ejemplo: cerca de cocinas, freidoras, planchas)
u otros equipamientos que exhalen grasas y vapores. Es necesario que la venlación del panel de control
y el motor estén alejados de fuentes de calor, evitando daños al sistema eléctrico del equipamiento.
4 - Los equipamientos poseen ruedas giratorias con frenos, pudiendo ser trabadas para que
el horno no se mueva de su lugar de instalación. Recomendamos trabar las cuatro ruedas.
Tecla de acceso a la programación.
Tecla Down: disminuye el valor programado y
acciona la lámpara.
Tecla Up: aumenta el valor programado y
acciona el vapor.
Tecla de accionamiento de la turbina.
Tecla de accionamiento del temporizador.