TAGLIAVINI ROTOR RT 68 User manual

Cod. ZM 005202_18_1
COMBUSTION VERSION
Ver. 1.1 from 24/06/2018

Pag. 2 Maintenance and use manual
COMBUSTION ROTOR 2018 Ver. 1.1 from 24/06/18
This manual, is an integral part of the product and provides essential information regarding installation, use,
operation and proper maintenance safety and must be handed over to the user. It must be kept handy in a
safe place for any future reference and nd itself wherever the oven is.
This manual is related to machinery and equipment produced by TAGLIAVINI S.p.A., hence disclosure and/
or distribution to third parties, even partial, in any form without prior written permission from TAGLIAVINI
S.p.A. is forbidden.
TAGLIAVINI S.p.A. reserves every legal action designed to protect this legal right.

Pag. 3
Technical Volume produced by TAGLIAVINI s.p.a.
Copyright 2004
The rights of total or partial reproduction and adaptation by any means (including microlm and photostatic
copies) are reserved regarding all countries
USEFUL INFORMATION
TAGLIAVINI S.p.a.
Via Ponte Taro 27/B - 43015 NOCETO (PR)
tel. [phone] - FAX [phone]
E-MAIL: [email protected]
WEB SITE: www.tagliavini.com

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COMBUSTION ROTOR 2018 Ver. 1.1 from 24/06/18
Table of contents
1. General documentation __________________________________________ page 6
1.1 Oven identication plate _______________________________________ page 6
1.2 "EC" declaration of conformity __________________________________ page 7
1.3 Label ______________________________________________________ page 8
1.4 General warnings ____________________________________________ page 9
1.5 Equipment intended use _______________________________________ page 10
1.6 General safety regulations _____________________________________ page 11
1.7 Transport___________________________________________________ page 13
1.8 Oven decommissioning________________________________________ page 15
2. Technical characteristics _________________________________________ page 16
2.1 Oven description _____________________________________________ page 16
3. . Installation standards____________________________________________ page 19
3.1 Electrical connection __________________________________________ page 19
3.2 Water connection ____________________________________________ page 19
3.3 Overow drain_______________________________________________ page 20
3.4 Fumes exhaust ______________________________________________ page 20
3.5 Steam discharge _____________________________________________ page 20
3.6 Establishment ventilation ______________________________________ page 21
3.7 Fuel connection______________________________________________ page 23
4. Identication page ______________________________________________ page 22
4.1 Image of oven ______________________________________________ page 24
4.2 Oven general information ______________________________________ page 25
4.3 Oven model technical data _____________________________________ page 26
4.4 Carriage dimensions and characteristics __________________________ page 32
5. Oven assembly _________________________________________________ page 35
5.1 Oven assembly instructions ____________________________________ page 35
6. Oven connection________________________________________________ pagie 36
6.1 Norms, technical regulations and directives ________________________ page 36
6.2 Oven connection instructions ___________________________________ page 36
7. First start-up (or after long inactivity periods)________________________ page 37
7.1 First start-up o re-ignition after a long period of inactivity ______________ page 37
7.2 Start-up ____________________________________________________ page 38
8. Oven utilisation_________________________________________________ page 39
8.1 Daily power-up and component use ______________________________ page 39
8.2 Switching-o󰀨 ________________________________________________ page 40
9. Routine and scheduled maintenance ______________________________ page 41
9.1 Basic safety standards ________________________________________ page 42
9.2 Cleaning interventions_________________________________________ page 42
9.3 Steam extraction hood ________________________________________ page 46
9.4 Carriage lock-down (due to lack of current or another cause) __________ page 47
9.5 Steamer failure ______________________________________________ page 48
9.6 Lamp replacement ___________________________________________ page 49
9.7 General electric panel access __________________________________ page 50
9.8 Motorization group friction adjustment ____________________________ page 51
9.9 Security thermostat adjustment and reset__________________________ page 52

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10. Safety _________________________________________________________ page 53
10.1 Safety signs_________________________________________________ page 53
10.2 Heat-resistant gloves _________________________________________ page 55
10.3 Apparel ____________________________________________________ page 55
10.4 Residual hazards ____________________________________________ page 55
11. Troubleshooting and possible immediate interventions _______________ page 56
12. Component list and adjustments __________________________________ page 60
12.1 Motor unit hook/platform display _________________________________ page 60
12.2 Motor unit elevator display _____________________________________ page 64
12.3 Motorization particularity list ____________________________________ page 66
12.4 Micro door and seals__________________________________________ page 68
12.5 Fumes extraction hood display (OPTIONAL) _______________________ page 72
12.6 Automatic valve fumes exhaust (OPTIONAL)_______________________ page 74
12.7 Door lock___________________________________________________ page 75
12.8 Steam exhaust automatic valve (optional) _________________________ page 76
12.9 Air slot adjustment ___________________________________________ page 78
13. "SMART" control panel ____________________________________________ page 82
"SMART" control panel description ____________________________________ page 83
13.2 Manual operation ____________________________________________ page 85
13.3 Automatic operation (using a program)____________________________ page 87
13.4 Day and hour set-up __________________________________________ page 89
13.5 Automatic start-up ____________________________________________ page 90
13.6 Steam ow adjustment ________________________________________ page 91
13.7 Level 1setup ________________________________________________ page 92
13.8 "SMART" unit alarm list________________________________________ page 100
13.9 Data transfer USB slot ________________________________________ page 102
13.10 Procedure to update the SMART control unit software________________ page 104
14. How to request spare parts _______________________________________ page 106
15. Connection SMART units_________________________________________ page 108
16. Connection IBAKE units _________________________________________ page 110
17. Wiring diagram _________________________________________________ page 112

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COMBUSTION ROTOR 2018 Ver. 1.1 from 24/06/18
1. GENERAL DOCUMENTATION
1.1 Furnace identication plate
Information about the Manufacturer: TAGLIAVINI S.p.A.
Via Pontetaro 27/B
43015 NOCETO (PR)
tel. 0521 / 628844
Fax 0521 / 628763
Model: ROTOR mod. RT__________________
Serial number: _________________________
Year of fabrication: _________________________
Nominal Heat input Qn (kW):_________________________________ (see § 4.3)
Gas ow G31 (kg/h):_______________________________________ (see § 4.3)
Gas ow G20 (m3/h):_______________________________________ (see § 4.3)
Gas ow G20 (m3/h):_______________________________________ (see § 4.3)
Voltage (V) 380-400 415
Frequency (Hz): 50 60
Installed Electrical Capacity [kW]:_________________________________(see § 4.3)
Installation codes: B23
Other oven characteristics
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

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1.2 Declaration CE of conformity

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1.3 Label
Essential technical data regarding the equipment are displayed on the serial number plate and all connections
are marked on the oven as shown in the following gure.
Whenever contacting the manufacturer or the assistance centre please indicate the model, code, and serial
number.
CE MARKING POSITION
The CE label is positioned on top of the fumes
suction hood in the left front corner.
The tag contains oven identication data:
- type
- model
- serial number
- year of fabrication
- data required for correct oven connection to energy
sources (e.g. , electric power, water pressure, etc.);
- CE mark

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1.4 General warnings
This security symbol identies imported messages presented throughout this manual. Carefully
reading of the following message is advised in order to prevent malfunctions or accidents.
Read this manual thoroughly before proceeding with the installation, connection, use, maintenance, and other
oven interventions, carefully following instructions and warnings.
In particular,paragraph careful reading and rereading is advised (paragraphs are indicated by the § symbol ):
General safety rules (§ 1.5 ) and safety instructions (§ 10), for adequate knowledge of oven safety devices,
as well as residual risks that the oven presents, in conclusion a correct use of the oven itself. The employer
must provide operators trained for oven safe operation within laboratories where the equipment is installed
and also knowledgeable of general and specic workplace risks; this manual can be a valuable support
for the accomplishment of such a delicate task, even if, for obvious reasons, cannot be considered as an
comprehensive list since it is not strictly related to the oven itself.
Check that all safety devices are present and functioning as described in this manual. If this is not the case
please contact immediately the manufacturer.
This manual should be considered an integral part of the equipment intended for professional use and,
therefore, can never replace user adequate preparation and experience.
As a recommendation keep this document in a dry place, known and accessible to employees. It's always
a good idea store the document in an envelope, allowing protectionist against dust, moisture and light, so
as to ensure its integrity during time until the equipment is disassembled. Keep a copy of this manual in the
oven vicinity so all operators (installer, connection responsible, user, routine maintenance responsible, special
maintenance responsible) may consult the document in a quick and easy way.
The manual contains all the instructions, data, information required by various operators, from installation to
oven disposal with particular reference to safe and proper use, maintenance and cleaning included.
The manual reects the state of the art technology existing at the time of the oven market release and cannot
be considered inadequate only because it is updated based on new experiences and new technical solutions.
The Manufacturer reserves the right to implement updates to the oven and, consequently, to the present
document , without being required to update previous oven lots, and/or manuals, except in extraordinary cases.
The following professionals must be dened in order to identify tasks and responsibilities.
- Technical personnel responsible for equipment connections: people with certain technical skills
entrusted with equipment connections: electrical, hydraulic and chimney; registered accordingly, and
therefore able to assume full responsibility for their actions.
- Installer: qualied technician who performs oven installation and commissioning in accordance with
instructions contained in this manual.
- User: the one who, after carefully reading the manual, paying particular attention to General safety
rules paragraphs (§ 1.5 ) and safety instructions (§ 10), uses the oven for it's intended purpose.
- Routine maintenance responsible: qualied technician able to carry out oven routine maintenance
operations according to this manual's instructions (§ 9).
- Special maintenance responsible: qualied technician, authorized by the manufacturer, capable of
carrying out special oven maintenance (see example § 9).

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COMBUSTION ROTOR 2018 Ver. 1.1 from 24/06/18
The manufacturer does not guarantee local technical personnel suitability for oven installation and support
services, although, all information regarding the equipment's proper connection is presented in a special
section of this manual.
In this regard, it is advisable that a user appeals to an expert professional technician's advice regarding laws
or local regulations.
The manufacturer reminds the user about his obligation to examine local legislation regarding workplace safety
and health.
IMPORTANT: oven warranty is closely linked to compliance with all the rules referred to in this
manual.
1.5 Equipment intended use.
IMPORTANT: the oven is designed exclusively for food cooking, more precisely for bread and
piastre cooking, and must operate in accordance to the manufacturer's instructions.
The oven should be used only for it's intended purpose.
Any other use is considered inappropriate and therefore unreasonable.
The manufacturer cannot be held responsible for any damage caused by erroneous and
inappropriate utilisation, such as:
- oven utilisation for non-alimentary product cooking;
- improper use by untrained personnel;
- modications or unauthorized intervention;
- serious deciencies in scheduled maintenance;
- use of non-genuine or di󰀨erent model parts;
- failure to respect the instructions, even partially;
- exceptional events.
WARNING: inserting alcohol solution in the cooking chamber is dangerous due to the fact that
high temperatures cause alcohol evaporation. This phenomenon may cause an explosion.
For the same reason drying operations are not permitted (e.g. , silicone baking pan drying).
Furthermore, combustible substance insertion in the cooking chamber is forbidden (for
example sugar). These may can create a re hazard.
ATTENTION: the oven is not suitable for explosive environments
ATTENTION !
THIS DEVICE MUST BE CONNECTED ACCORDING TO THE REGULATIONS IN FORCE.
IT MUST BE USED AND INSTALLED IN A WELL VENTILATED ENVIRONMENT.
THE INSTRUCTIONS MUST BE ATTIVELY OBSERVED BEFORE INSTALLING AND
SWITCHING ON THE DEVICE .

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1.6 General safety regulations
The user is liable for the operations performed on the oven by neglecting the instructions
presented in this manual.
In particular, in order for someone to use the oven, he needs to have an understanding of
oven operational mode, control devices, safety standards and accident prevention as well as
warnings regarding the oven.
Learn these concepts prior to equipment start-up.
Do not allow untrained people with lack of appropriate knowledge to use the oven.
Making sure the information is received, understood and put into practice is the employer's duty.
The main general safety rules are listed below:
- do not touch, much less use the oven with wet or damp hands or feet
- do not use the oven for drying products that are not food products
- do not introduce products containing solutions that are alcoholic, ammable or harmful to
your health in the cooking chamber
- do not allow children or unauthorized personnel to operate the equipment
- grip and adequately support the tins when removing them from the cooking carriage in
order to prevent them from falling out
- move the pans from the oven using high temperature gloves
- pay attention to the oven's hot surfaces: door, cooking chamber
- be careful during steam delivery, correct positioning is at the sides of the oven
- pay attention to steam and heat ow during the opening of the cooking chamber's access door
- do not insert tools or other objects between shields or moving parts
- do not tamper with safety devices
- do not remove oven protections (for example the peripheral panels, the crankcase covering
the electrical connections)
- do not block ventilation openings, such as those place on column's sides and above, on the
oven's front and on the prole connecting the oven to the oor
- disconnect the power supply before accessing the electrical panel
- position the furnace, keeping a minimum distance from any wall as indicated in this manual

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- place the oven at a safe distance from ammable or not low heat resistant surfaces
- place the oven on a at surface able to support the required loads
- do not operate the oven if you the vapour drain has not been connected In order to rule out
any possible contact with moving parts (impeller), provide the vapour discharge with a pipe,
rigidly xed and resistant to shocks, with a minimum length of 800 mm
- do not put anything on top of the oven, do not step on the oven
- before performing cleaning or maintenance operations, disconnect the oven from the electric
power supply network and the water supply
- any repair operations, recording, block, adjustment of mechanical parts must be executed
only after the power supply has been disconnected physically and visually in order to avoid
oven start-up, even if it's accidental.
- do not wash the oven using water jets
- in case of oven failure and/or malfunction, disconnect power supply, water supply and refrain
from any attempt to repair or direct intervention. You will need to contact only qualied
personnel
- do not apply accessories that do not comply with safety rules
- perform periodic maintenance as instructed in this manual
 EmergencyOperationsintheeventofare:
- disconnect the general power supply
- do not use water jets
- use dry powder or foam re extinguishers.

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1.7 Transport ( disassembled oven version )
The equipment in question is a convection oven with rotating carriage.
The oven is usually shipped disassembled, the parts with larger dimensions are the combustion chambers
(see table) the remaining components of the furnace are to be sent to:
PALLET Cooking chamber parts, door and combustion
chamber
CARDBOARD BOXES - WOODEN CRATES Electrical panel
outer coating
hardware, nuts and bolts
PLASTIC BAGS insulating material
It is essential that the packages are not exposed to rain or subjected to relevant temperature variations. In fact,
in some packages contain electronic and electrical equipment that can be easily damaged by moisture and
excessive thermal surge.
Product loading and unloading to/from their transport means and handling can be achieved by using a forklift
truck equipped with suitable forks (length equal to at least 2/3 of the load) or by using a crane.
Lifting means and ropes must be adequately selected based on package's weight (the following table presents
each furnace model, weight and the size of bulky pieces).
When transporting the products, all necessary precautions must be taken to avoid damaging the various parts
of the oven.

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The oven may be packed in wooden box supported
by a pallet bench.
1.7.1 Transport (assembled oven version )
The oven bay be transported fully assembled. Lifting may
be accomplished using ropes hooked to the eyebolts
placed on top of the oven
REQUIRED MATERIAL:
Nr 1 forklift truck, carrying capacity higher then 1,500
kg
Nr 2 adjustable lift chains pair, carrying capacity
higher then 2,250 kg (see photo)
A pair is used to hook the front and the other for the
rear, clip the hooks in the appropriate eyebolts
Gently apply tension to chains and veried if both
sides raise equally.
Using the adjustments provided for in the chains'
upper part, shortened by 5 links the pair of chains
corresponding to the side that is not properly raised.
When the furnace is parallel to the ground, move the
oven.

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For the larger parts' dimensions see technical data table § 4.3
1.8 Furnace decommissioning
1.8.1 Prolonged inactivity
When preparing for oven prolonged inactivity, the energy source must be disconnected.
All oven parts must be wiped clean, lubricated, and protected by a waterproof material shell, so dust, insects,
rodents, etc. are not able to reach the machine.
The protection process must avoid oven damage damaged due to impacts, tampering and various abuse.
The place where the oven is located must be kept dry and protected from atmospheric agents.
Before oven operation is restored a careful preliminary examination of its integrity by specialized personnel
must be carried out.
1.8.2 Oven decommissioning
Oven decommissioning must be conducted by a specialist rm authorized for waste disposal.
The same rm will conduct oven dismantling by separating the materials by their type, and send them to a more
appropriate nal destination: recovery or storage in landll.

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SUITABLE FOR COOKING, AT TEMPERATURES NOT HIGHER THAN 280 C°, BREAD
AND PASTRY PRODUCTS, EXCLUDING FLAMMABLE, EXPLOSIVE OR ALCOHOL-
BASED PRODUCTS SUCH AS CHERRY, COGNAC, ANISE, ETC. , AND THOSE THAT
MAY POSSES DANGEROUS CHARACTERISTICS (ENVIRONMENT POLLUTION IS ONE
OTHER ASPECT) AS A RESULT OF TEMPERATURE INCREASE.
The product in question is a convection oven with a rotating carriage, which is suitable for cooking, at
temperatures not higher than 280 °C, bread and pastry products, excluding ammable and explosive products
and those that may posses dangerous characteristics (environmental pollution) as a result of temperature
increase.
The oven in question, suitable for cooking bread and/or pastry in general, consists of an incombustible metal
structure, creating a cooking chamber, in which a carriage is introduced suitable for tin support. The carriage
revolves around a vertical axis so warm air would evenly bathe it.
This air is pushed by a suitable fan being heated by a combustion gas heat exchanger produced. Combustion
gases are created in a cylindrical chamber with a horizontal axis by a burner (see specications at the beginning).
The carriage enters the cooking chamber and from here it's extracted through a door, provided with control
device, a lock and a micro security device, which allows an automatic steam extractor ignition when the door
is opened.
Insulation is achieved by using suitable mineral wool spacers interposed between the chamber and the coating.
The coating is made form incombustible steel sheets.
In the chamber is provided with a forced draught valve for steam evacuation. This steam travels to the oven's
hood. The hood is equipped with an steam aspirator. The steam is extracted from the room. Even the steam
that would come out of the cooking chamber when the door is opened is extracted. The burner is driven by a
thermoregulator inserted in the control panel which also controls the steam extractor and door opening. A safety
thermostat designed to detect combustion fumes is also mounted, set to 400 °C. The thermostat interrupts the
fuel supply of in case the safety temperature is accidentally reached.
Thermostat failure will cause fuel supply interruption.
The electrical panel is placed in a specic container (IP 54 protection degree) located in the oven's left column.
All furnace controls operate with low voltage.
The average life expectancy of the furnace is 10 years. Service operations are not provided during the furnace's
operation life.
There are no general revisions during the life of the furnace.
2 Technical Characteristics
2.1 Oven description

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1
2
3
4
5
6
7
8
9
10
11
14
12
13
16
15
17
18
The oven is composed of the following components:
COOKING CHAMBER (7)
The cooking chamber is built entirely out of stainless steel, is hermetically sealed and adapted to contain the
steam. It's enclosed in a thick thermal insulation. Inside the cooking chamber, in the upper part, the carriage
rotation shaft is positioned. The shaft can be provided with a hook, lifting device or turntable. The vaporizer is
placed in the rear part of the cooking chamber. It consists of overlapping cast iron elements . The adjustable
hot air output louvres are positioned on the right side of the vaporiser, while the air return pipe is located on
the left side.
The combustion chamber(15) is located in the rear part of the oven, behind the cooking chamber,(or coil
housing). The cooking chamber is equipped with a gas or diesel burner (16).

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CARRIAGE INPUT DOOR (1)
It consists of a stainless steel structure, insulated on the inside, with thick glass on the inside and a hinged
outside glass (6) in order to facilitate cleaning or lamps replacement, as the lamps illuminate the room(10).
Door hinges are special hinges that raise during it's opening. The door is equipped with a special silicone
rubber seal to prevent steam and heat escape from the cooking chamber. The door can be moved using an
ergonomic handle (2); the door opening/closing lever (3) is positioned on the left column (12).
CARRIAGE MOTORIZED ROTATION(18)
The motor drive system is mounted on the upper part of the furnace, allowing carriage rotation during cooking.
The motor drive system is composed of a geared motor mounted on an aluminium structure provided with
bearings and greased ttings for rotating shaft lubrication.
HOT AIR RECIRCULATION FAN (17)
The fan generates hot air recirculation inside the cooking chamber inducing product baking; the air is sucked
from the cooking chamber, and then is introduced into the heating compartment. Here the air travels through
the heat exchanger (15) or the electrical coils. It follows the delivery channel into the cooking chamber and is
injected through adjustable louvres. The recirculation fan can be have 1 or 2 speeds.
FRONT
Consists of: two front columns (5 - 12), a protuberant hood (4) and a carriage access door into the cooking
chamber (1). The two front columns are a wider, so as to contain the control panel, one being closer to the
opposite side. The controls (11)are always located on the left-hand column.
SUCTION HOOD (4)
Entirely made out of stainless steel and large in size, the hood is equipped with a stainless steel, two-speed
motor vapour extractor (13) able to suck up the excess steam emanating from the chamber, during carriage
extraction. The suction hood, in addition to vapour collection from the oven opening, collects the excess
baking chamber vapour during the cooking phase. A screen able to display cooking time and temperature may
be mounted on the hood (14 - optional)
COATING(9)
The coating is made out of stainless steel panels. The long bre mineral wool mattress insulation ensures low
heat dispersal into the environment.
FRAMEWORK AND ELECTRICAL SYSTEM
Consists of an electronic control panel (3) placed on the left side of the front column and a control panel placed
on the same column.
The electronic control unit manages all oven functionality including burner control, armoured coil control while
the room temperature is kept constant. Above the control panel a USB port has been inserted in order to be
able to insert recipes or update controller software.
The oven's electrical system is built in compliance with European Union in force regulations.

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3. Installation standards
Before proceeding with oven set-up, make sure the doors allow furnace or bulky part passage, and make sure
the establishment has been provided with:
3.1 Electrical Connection
5-pole cable with earth and neutral, with a cross-section and insulation suitable for that particular installed power
(see § 4.1 ), coercively provided with an upstream automatic circuit barker (RCD - residual current device)
The connection to the oven's circuit breaker should be made with an appropriate size cable (for sizing see the
wiring diagram data), protected by a RCD (minimum 3 mm contact opening) placed in an easily accessible
position on a wall. The RCD must have an adequate maximum furnace power carrying capacity and a breaking
capacity suitable for assumed connection point short circuit current. In addition, provide the furnace with an
equipotential circuit connection (general earthing of the building), using the appropriate terminal, identied by
the symbol placed at the front bottom right-hand column of the furnace (minimum cable cross-section
10 mm2).
IMPORTANT: - connecting the appliance to a e󰀨ective earthing system is essential. Check earthing
system e󰀩ciency, and in case of doubt, inspect through a qualied person;
- do not pull on the electrical cables and keep them away from heat sources.
3.2 Water Supply Connection
G1/2 SS drinking water a tube with pressure between 1.5 and 2 bar, possibly obtained by installing a suitable
pressure reducer. If the water hardness exceeds 12° F, a water softener is recommended to be installed
upstream of the furnace connection;
A Filter
B Manometer (0÷5 bar)
C 5 dm3 water storage tank
D Pressure reducer
E Ball valve
F Oven
GNetwork
C
B
E
G
F
AD

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Make sure that discharge course wideness (curves, variations in cross section and slope etc. ) are reduced to
a minimum. Take care to ensure furnace connection to the chimney base has an upward trend with a minimum
5 % slope, and proper insulation in order to avoid damaging condensate, noise and excessive temperature.
The pipes must be made out of stainless steel and suitably insulated to avoid harmful condensate, noise and
excessive temperature.
For whatever else not specied, follow the laws regulation. The pipe's diameter will have to remain constant
throughout its length, its dimensions being larger or equal to the aspirator's exit diameter, a minimum vacuum
of 15Pa ( 0.17 mbar, 1.7 mm H2O) must be ensured at the base of the pipe.
For horizontal tube sections smaller than 2 meters insert a cup with condensate drain at the base of the vertical
pipe. For horizontal tube sections larger than 2 meters insert after about 1 meter from the aspirator a cup for
the condensate drain (see drawing).
The chimney must rise over the roof top at least two meters and be provided with an adequate chimney upwind.
Mixing oven exhaust pipe vapours with fumes from other furnace or combustion equipment is not recommended;
it could create highly noxious gas apart from and also compromise the chimney draft.
3.5 Steam discharge
3.3 Overow drain
Serves as a discharge for non vaporized water. The pipework must be made out of seamless galvanised
iron, 60 mm diameter, placed ush with the oor as indicated in the connection plans. Keep in mind that the
water discharged from vaporisers has a high temperature (80-90 °C) and in the case of steam generators, the
discharged water/steam can even reach 120 °C.
The condensate drain pipe should not: have bottlenecks or reductions in diameter, have slopes less than 4 °,
have an excessive length (greater than 2m). A siphon drain should be mounted at the tube's point of insertion
into the sewer, to prevent the ascent of malodorous vapours.
N.B.: for a vaporiser and water system longer operating life, the use of water with a total hardness below twelve
French degrees 12° F - 6.5° dH (German degrees ) or 8.4° Ck (Clark degrees) is recommended. Using water
softeners with ion-exchange resins temporary removes water hardness, but at the same time lowers PH. PH
values lower than 7 indicate the acidic water therefore a corrosive water. Water acidity can be neutralised by
polyphosphates that can be added using a suitable dispensing unit. We recommend in any case always to
analyse the water using specialized personnel in order to avoid serious damage to oven parts and water system.
ATTENTION: in order to rule out any possible contact with the vapour aspirator moving parts, the
aspirator feeding must be provided with a rigidly xed and impact resistant pipe with minimum
length of 800 mm
3.4 Fume exhaust
You will have to intall a square box outside or inside the premises approximately 400 mm wide on the side,
equipped with a hatch for inspection and cleaning and with a pipe (G 1/2 for condensation drainage, positioned
as shown in the drawing, into which the pipe coming from the oven fume exhaust will ow in). A ue will branch
out from here (see § 4.3) which will have to be positioned 2 meters above the roof of the premises or, if a at
covering is provided overhead, it will have to project at least by as much as the root of its side and be equipped
with suitable coverage (canopy), better if wind-shielded.
A minimum depressurization of 20Pa (0.22 mbar, 2.2 mm H2O) will have to be guaranteed at the base of the
ue when it is cold. The design and installation of the exhaust system of the combustion products must be
done by specialized personnel who issue an EC certicate of conformity according to the relevant standards
(UNI 7129-3, EN13384-1 etc ...)