Univex DOME47RT Guide

“ROTANTE” pizza oven
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Manufacturer:
Univex Corporation: 3 Old Rockingham Road, Salem NH 03079
Phone: [phone]
Website: www.univexcorp.com
USER MANUAL AND MAINTENANCE
GUIDE
This user manual is part of the machine and should be kept in proper condition in
order to maintain its integrity and to allow for consultation during the equipment's
life cycle.
DOME47RT DOME 59RT
DOME47FT DOME 59FT
WARNING: Read the instructions before using the equipment.
REVIEW CAREFULLY THIS MANUAL BEFORE
CARRYING OUT ANY OPERATION ON THE EQUIPMENT

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The manufacturer has the right to make changes to the production model and manual
without the obligation to update previous production models and manuals.
Please read this entire manual before installing the oven. Failure to follow
instructions may result in property damage, bodily injury or even death.
Contact your local building or fire officials about restrictions and installation
inspections in your area.
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapour or liquids in the
vicinity of this or any other appliance.
Also, always keep the area under and around this appliance free and clear of any and all
combustible materials. Do not obstruct the flow of combustion and ventilation air.
DO NOT THROW THIS MANUAL AWAY
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
ADDITIONAL COPIES AVAILABLE UPON REQUEST.
IMPORTANT: Consult your local gas supplier for a statement outlining a
procedure to be followed in the event you smell gas. Post the statement in a
prominent location.
WARNING: Improper installation, adjustment alteration, service or
maintenance can result in property damage, injury or death. Read
the installation, operation and maintenance instructions thoroughly
before installing or servicing this equipment
It is recommended that this oven be installed, maintained and serviced by
authorised professionals.
Additional copies of this manual and prompt responses to
service / maintenance questions are available from Univex.

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Table of Contents
1. GENERAL NOTICE.......................................................................................................4
1.1 Test and warranty...................................................................................................4
1.2 Client's responsibilities............................................................................................4
1.3 Equipment safety....................................................................................................5
2. GENERAL INFORMATION............................................................................................6
2.1 Definitions and icons...............................................................................................6
2.1.1 Definitions............................................................................................................6
2.1.2 Icons....................................................................................................................7
3. MANUFACTURER'S NAME AND ADDRESS................................................................9
3.1 Information on technical support and maintenance ..............................................10
4. TECHNICAL INFORMATION AND SPECIFICATIONS...............................................11
5. GENERAL DESCRIPTION..........................................................................................13
6. INSTALLATION AND STORAGE ................................................................................14
6.1 Inspections upon receipt of the equipment...........................................................14
6.2 Storage.................................................................................................................14
7. ASSEMBLING INSTRUCTIONS..................................................................................15
7.1 Clearances ...........................................................................................................15
7.2 Positioning of the oven .........................................................................................16
7.3 Electrical connection.............................................................................................18
7.4 Hydraulic connection ............................................................................................19
7.4.1 Gas conversions...................................................................................................21
8. USING THE OVEN......................................................................................................25
8.1 Equipment's functions and controls......................................................................25
8.2 First startup of the oven........................................................................................27
8.3 Normal operation..................................................................................................29
8.3.1 Manual operating mode.....................................................................................30
8.3.2 Automatic operating mode.................................................................................31
8.3.3 Sheated element control and setup...................................................................31
8.3.4 “BAKING 1” and “BAKING 2” programs.............................................................33
8.4 Program complete. ...............................................................................................34
9. Setting parameters for the oven's general configuration..............................................35
10. MAINTENANCE.......................................................................................................37
10.1 Daily maintenance................................................................................................37
10.2 Periodic maintenance...........................................................................................37
11. INCONVENIENCES AND ANOMALIES ..................................................................39
12. INTERVENTION REQUEST FORM - REPLACEMENT PARTS..............................41
13. REPLACEMENT PART LIST...................................................................................42
14. ATTACHMENT LIST................................................................................................42
15. WARRANTY ............................................................................................................43

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1. GENERAL NOTICE
1.1 Test and warranty
The oven and its components have already been tested at our plant in compliance with the
applicable regulations and laws, and are delivered ready for use.
Any attempt to disassemble, change or, in general, tamper with any part of the equipment
will invalidate the
warranty.
Any improper use of the oven, as well as any attempt to disassemble and modify the oven,
can lead to accidents and therefore Univex declines any responsibility for potential injuries
or damages resulting from tampering. In case of anomalies, please consult your
local authorized customer service center and, more specifically, contact directly the
manufacturer for help with assembling, installing or moving the equipment. The
manufacturer shall be relieved from any responsibility in the following cases:
Improper use of the equipment by inadequately trained personnel.
Installations that are not compliant with applicable laws in the country of use and
performed by non-authorized personnel.
Scheduled routine maintenance that was not carried out or that was performed
incorrectly.
Use of non-original or non-approved replacement parts.
Partial or total non-observance of the instructions.
The warranty is effective as per 12 months since the delivery date and covers the
replacement or repair of any faulty part, except for electric or electronic components and
parts. The manufacturer should be notified of any visible defect or anomaly within 5 days
since the date of receipt to be able to conduct an inspection.
Any other defect that might be seen upon receipt of the oven should be notified within 5
days since it was noticed and in any case within maximum 6 months.
The buyer has the right to request the repair or replacement of the faulty parts only, since
the warranty does not cover in any way the damages related to any other direct or indirect
cause.
The repair and replacement of faulty parts should be requested within the maximum limit
as outlined in the warranty unless otherwise specified by law.
Damaged or faulty parts will be repaired or replaced by the manufacturer. The buyer is
therefore responsible for sending free of carriage charges the above-mentioned parts to
the manufacturer, who will resend them to the buyer.
1.2 Client's responsibilities
The client should be held responsible for the following:

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Reading thoroughly this user manual before installing and using the equipment
Installing and positioning correctly the oven as per instructions outlined in chapter 6
of this manual
Observing the applicable regulations and laws for gas interconnection or use of
solid fuels
Connecting and implementing the fume extraction system / Connecting the flue pipe
Cleaning and care of the oven
Routine maintenance
1.3 Equipment safety
 Please read carefully this booklet and its safety guidelines on use and
maintenance. This manual's aim is to share key rules and criteria with the operators
in order to guarantee their safety and extend the oven's operating time. This manual
shall be read and understood by all members of the personnel who have been
authorized to operate on the oven before its first startup.
This instructions booklet must be stored together with the equipment for future
reference. In case you want tosell or transfer the equipment, make sure to include
this booklet so that the new user can be informed about the operating instructions
and related warnings. It must be stored in a safe and dry place, and should be easily
accessible for consultation. In case it falls apart or gets lost, you can request a copy
directly to the manufacturer; in case of doubt, please consult your local customer
support center or contact directly Univex.
This equipment is designed for baking pizzas. It should not be used for any other
purpose; any other use is to be considered inappropriate.
Maintenance, adaptation to another type of gas, startup and functional checks
should be carried out only by qualified personnel.
We recommend you to subscribe a servicing agreement with your supplier.
Please contact an authorized technical support center to repair and request original
spare parts.
The equipment is designed for commercial use and should be used by trained
personnel.
This type of equipment is designed for use in commercial applications, such as
restaurants, cafeterias, hospitals and commercial businesses, like bakeries,
butcheries, etc., but it is not designed for the continuous production of food.
The manufacturer declines any responsibility for potential damages due to non-
observance of the instructions for use and maintenance, or due to inappropriate use
of the equipment.

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2. GENERAL INFORMATION
This user manual is part of the standard-production equipment and represents a
fundamental support for its startup and appropriate use.
Read it carefully and thoroughly before installing and using the equipment.
In case of reselling, the manual shall be included as part of the equipment.
Partial reproduction of this document without the written authorization by Univex is
forbidden.
2.1 Definitions and icons
Here below we illustrate a series of definitions, specific terminology and icons that have
been used in this manual.
2.1.1 Definitions
Icon
Description
Lifting and Handling Equipment Operator: the operator who has been trained
to use equipments for lifting and handling materials and machines. Handling
operations should be carried out according to the instructions described in this
manual and in compliance with the applicable laws in the country where the
equipment is used.
First Level Operator: the operator, with no specific skills, who is able to use
the equipment in normal working condition and for simple maintenance
interventions.
Mechanical Maintenance Technician: the qualified technician who has been
trained to operate the equipment in normal working condition and to operate on
mechanical - hydraulic - pneumatic gears in order to make adjustments,
maintenance interventions, installations or repairs according to the instructions
outlined in this manual.
Electrical Maintenance Technician: the qualified technician who has been
trained to carry out interventions on live electrical racks, branching boxes and
electrical fittings, as well as to operate the equipment under normal working
conditions and to make interventions on electrical systems for adjusting,
maintenance, installation and repair operations.
Manufacturer's Technician: the qualified technician who has been designated
by the manufacturer to carry out complex operations in specific situations or, in
any case, on the basis of what has been agreed upon with the user. Depending
on each case, the personnel is requested to have mechanical and/or electrical
and/or electronic and/or IT skills.
Equipotential bonding
Ground protection

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2.1.2 Icons
NOTE
Shows guidelines or key information described in the user manual, that
should be read carefully, for the most appropriate use of the equipment.
DANGER
Warns against the risk of injuries, included lethal accidents, or serious
health damages.
CAUTION
Indicates a situation that could, even indirectly, be harmful for persons,
things and the environment with consequences of economic losses.
WARNING
Indicates that you should pay special attention to the instructions. Non-
observance of such warnings could lead to malfunctions or dangerous
conditions or damages.

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HAZARD PICTOGRAMS
Warning signs (Warning, Caution, Check)
High voltage danger
Hot surface
Moving gears danger
Prohibition signs (Dangerous behaviors, Danger, Make-and-Break, Emergency
device)
Prohibition to use water to extinguish fires
Prohibition to clean, oil, grease, repair or
adjust moving gears by hand
Mandatory signs (specific action or behavior, obligation to wear a personal safety
device)
Mandatory protective gloves

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3. MANUFACTURER'S NAME AND ADDRESS
This product has been manufactured by:
Forni Ceky Srl
Via industriale 21/23
25030 Lograto (BS) ITALY
Tel [phone] FAX [phone]
[email protected] www.ceky.it
The plate on the oven front face includes all the identification data related to the oven itself.
Figure 3.1 shows a sample plate that is applied to the frontal face of the oven, near the
connection box: the information shown is exclusively indicative.
Fig.3.1 Sample plate
It is absolutely forbidden to remove or tamper with the plate; in case of
accidental damage, please contact the manufacturer to request a copy.

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3.1 Information on technical support and maintenance
In case of failures or malfunctions, please contact our Customer Support Center:
Univex Corporation
603-893-6191
[email protected]
For communications or requests of information or replacement parts, please send the
"REPLACEMENT PART ORDERING, FAULT REPORTING, INFORMATION" form in the
Attachment 1 to our customer support center.
To be covered for the entire duration of the warranty period, the buyer
should follow strictly the instructions outlined in this manual. In case of non-
observance, Univex is relieved from any responsibility for
inconveniences or anomalies or damages to the equipment or to
third parties.
In order to adapt the equipment to technological advances and to specific
needs at production level, the manufacturer can decide, without prior
notice, to make any change on the equipment without the obligation to
update previous production models and manuals.
Furthermore, although the illustrations shown in this manual are slightly
different from the equipment you own, its safety and operating instructions
are always guaranteed.

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4. TECHNICAL INFORMATION AND SPECIFICATIONS Table 4.1.
DOME47RT/ DOME47FT
Natural gas
Total Input Rate (Btu/hr)
92500
N. of burners and input rate (Btu/hr)
1 x 92500
Manifold pressure (iwc)
4
Nozzle orefices 1/100mm
510
Air adjustment mm
8
LP Gas
Total Input Rate (Btu/hr)
92500
N. of burners and input rate (Btu/hr)
1 x 92500
Manifold pressure (iwc)
10
Nozzle orefices 1/100mm
280
Air adjustment mm
Open
DOME59RT/DOME59FT
Natural gas
Total Input Rate (Btu/hr)
97500
N. of burners and input rate (Btu/hr)
1 x 97500
Manifold pressure (iwc)
4
Nozzle orefices 1/100mm
540
Air adjustment mm
8
LP Gas
Total Input Rate (Btu/hr)
97500
N. of burners and input rate (Btu/hr)
1 x 97500
Manifold pressure (iwc)
10
Nozzle orefices 1/100mm
290
Air adjustment mm
Open
Models
Production
(hourly) 1
Burner
power
Btu
Rated
power
in KW
Internal chamber
Diameter
cm/inches
Deck
diameter
cm/inches
Weight
Kg/Lb
DOME47RT
DOME47FT
100
92500
6,5
120cm
47,24”
100cm
39,37”
2000Kg
4409Lb
DOME59RT
DOME59FT
180
97500
6,5
150cm
59”
140cm
55,11”
2500Kg
5511Lb
1
Data refer to pizzas with a diameter of 30 cm avg. cooking time of 2.30 minutes

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Drawing
Details
DOME47RT DOME 59RT
Height H
185cm
72,83”
Length L
165cm
65”
Height H
185cm
72,83”
Length L
195cm
76,77”
External diameter
165cm
65”
External diameter
195cm
76,8”
DOME47FT DOME59FT
Height H
185cm
72,83”
Length L
205cm
80,7”
Height H
185cm
72,83”
Length L
235cm
92,5”
Depth D
165cm
65”
Depth D
195cm
76,77”
H
L
L
H
D

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5. GENERAL DESCRIPTION
The Rotating model is characterized by an innovative baking technology which is based on
an independent dual heating system (chamber gas burner and electric bedplate) and a
variable speed rotating bedplate or deck.
The highly efficient baking chamber, which is made of high-quality refractory materials,
combined with a smart control of the burner flame and the rotating deck, helps the oven
deliver excellent performance with high levels of hourly production.
The oven should be used exclusively for baking pizzas and solid foodstuff
for human consumption. It should not be used with liquid or gas products,
containers or packages that have been hermetically sealed.
This type of equipment is designed for use in commercial applications, such
as restaurants, cafeterias, hospitals and commercial businesses, like
bakeries, butcheries, etc., but it is not designed for the continuous
production of food.
As regards airborne noise emissions, the weighted sound pressure level A
is lower than 70 dB(A)

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6. INSTALLATION AND STORAGE
6.1 Inspections upon receipt of the equipment
Lifting and Handling Equipment Driver: the operator who has been trained to
use equipments for lifting and handling materials and machines (paying special
attention to the instructions provided by the manufacturer), in compliance with
the applicable laws in the country where the machine is used.
For handling, loading and unloading operations, please use a pallet
carrier (e.g. a forklift truck) with a minimum loading capacity of
4,000 kg and with long forks. Arrange the pallet on a surface where
there's enough space for unpacking operations.
Remove the packing and make sure the content is intact.
Oven's metal standing
support
In case of damage or missing elements or in case you see defects or
damages, please do not try to repair the equipment, but instead contact our
customer support center indicating the equipment's model, code and serial
number (see Fig. 3.1 Sample plate).
6.2 Storage
In case the equipment is not used for a long period of time, please protect
the equipment from dust and humidity. Remove the air bubble packing to
allow for an adequate ventilation and to prevent the formation of condensed
steam inside the oven.

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7. ASSEMBLING INSTRUCTIONS
7.1 Clearances
WARNING: If this oven is not properly installed a fire may result.
To reduce the risk of fire, follow this installation instructions. A major cause of oven related
fire is failure to maintain required clearances (air spaces) to combustible materials. It is of
utmost importance that this oven be installed only in accordance with these instructions.
Please read this entire manual before you install the oven. Failure to follow instructions
may result in property damage bodily injury or even death. Contact your local building or
fire officials about restrictions and installation inspection in your area.
CLEARANCES
I) The Univex oven must have a minimum 1" clearance to combustibles from all
size and 16" from combustibles from the top.
If building a facade that will contact the oven, use completely non-combustible
materials (when non-combustible building materials contact the body of the oven,
the clearances to combustibles are transferred to those non combustibles). Please
note that standard dry-wall (or sheet rock) is considered a combustible.
II) Any facade above and/or 6 inches to either side of the oven doorway, must be
constructed of non combustible building materials
III) Install this oven only on non combustible floors. The non combustible floor surface
should extend 40 inches out in front of the oven and extend 32 inches to either side
of the oven doorway.
IV) Leave a clearance of at least 200cm2under the oven
V) Leave a clearance for servicing and proper operation in case you are covering the
iron stand
WARNING: installation and servicing of this product could expose you to
glass wool/ceramic fibres and dust.
ALWAYS WEAR RESPIRATORY AND EYE PROTECTION WHEN INSTALLING OR
SERVICING THIS APPLIANCE

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7.2 Positioning of the oven
The equipment should be installed in a well-ventilated place, and possibly
located under a smoke extraction panel in order to ensure the complete
evacuation of exhaust gases, or directly connected to the flue pipe according
to the construction type. The flue outlets for combustion smoke should be
sized and engineered according to the applicable provisions.
Make sure that the air inflow needed for combustion is guaranteed by a minimum surface
of 5,4 ft2(oven's lower area) and with an adequate air recirculation in the upper area
through a minimum aeration zone of one squared meter.
The oven should be positioned in such a way that it can be accessed during
maintenance interventions. Once it has been positioned, please check the
vent outlets. The combustion air amount for a correct combustion is 1907 ft3/h
for 47 serie, while it's 2013 ft3/h for 59 serie. Minimum distances to be kept
between the equipment and adjacent walls should not be less than 1 inch on
each side.
The figures below show the assembling operations to mount the oven's standing support
and then to position the oven.
The oven's standing support is
made of 4 metal tubular elements
that are respectively made of two
sides with four verticals, a rear
part and a front part.
Arrange the standing support in
the desired area and assemble
the various parts as illustrated.
Position the rear support on the sides, align the 4
holes and connect the parts with nut and bolt
including the washers on both sides. Repeat the
operation for the front support (n. 2 holes)
Lifting and Handling Equipment Operator: the operator who has been trained
to use equipments for lifting and handling materials and machines. Handling
operations should be carried out according to the instructions described in this
manual and in compliance with the applicable laws in the country where the
equipment is used.
Rear
support
Vertical

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Tighten firmly all the parts of
the standing support.
Once the standing support
has been mounted, position
the structure in the area
where the oven will be
installed.
The red panel shows the
side where the oven's door
will be positioned.
Load the oven's body
inserting the forks as shown
in the figure (see green
rectangles, close to the
oven's standing feet).
The incorrect
positioning of the
forks can severely
damage the
equipment.
DO NOT insert the forks in
the area marked as red in
the figure above.
After reaching the
installation position, lift the
oven up to a working height
for the correct positioning on
the standing support.
Align the standing support's
verticals under the oven's
standing feet with simple
manual operations.
Lower the oven till it lays
completely on the standing
support's verticals.
Standing feet

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7.3 Electrical connection
The correct functioning and the observance of safety requirements are
guaranteed only if the equipment is connected to an efficient electrical
system that is installed according to the applicable laws. Univex does not
take any responsibility for any damage to the equipment or to third
parties that is caused by the use of an electrical system that is not
compliant with the applicable laws.
electrical and grounding connections must comply with the applicable
portions of the national electrical code and/or other local electrical codes.
disconnect electrical power supply and place a tag at the disconnect switch
to indicate you are working on the circuit.
appliances equipped with a connection box suitable for connection to a ½”
conduit.
Electrical Maintenance Technician: the qualified technician who has been
trained to carry out interventions on live electrical racks, branching boxes and
electrical fittings, as well as to operate the equipment under normal working
conditions and to make interventions on electrical systems for adjusting,
maintenance, installation and repair operations.
Fig.7.1 Wiring scheme –Printed copy inside connection box

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It is the electrician's responsibility to size and install the oven's supply cable to the mains
system according to the oven's electrical specifications (see data on the plate).
All wiring should conform the Local codes and NEC.
The appliance must be electrically grounded in accordance with the local
codes, or in absence of local codes, with the National Electrical Code
NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable.
The oven is equipped with a connection box, with terminal block inside,
located on front, right side, pre-drilled to receive a 1/2" conduit.
Install the conduit and proceed driving a proper branch circuit wire in the
conduit from the electrical panel to the connection box.
Loosen the upper screws of the field wire terminal.
Insert the bare wire ends in the field wire terminal openings according to
the scheme (fig 7.1) and tighten the screws securely.
NOTE: Electrical diagrams are located inside the connection box, shown below
Fig 7.1.1 Connection Box Highlighted view
7.3.1 Electrical specifications
Voltage
240/120 4W
Frequency
50-60Hz
Amp
16

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7.4 Hydraulic connection
Mechanical Maintenance Technician: the qualified technician who has been
trained to operate the equipment in normal working condition and to operate on
mechanical - hydraulic - pneumatic gears in order to make adjustments,
maintenance interventions or repairs according to the instructions outlined in
this manual.
NOTE: INSTALLATION MUST CONFORM WITH LOCAL CODES, OR IN THE
ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL GAS CODE, ANSI
Z223.1/NFPA 54, OR THE NATURAL GAS AND PROPANE INSTALLATION CODE,
CSA B149.1, AS APPLICABLE, INCLUDING:
1. The appliance and its individual shutoff valve must be disconnected from the gas
supply piping system during any pressure testing of that system at test pressures in
excess of 1/2 psi (3.5 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its
individual manual shutoff valve during any pressure testing of the gas supply piping
system at test pressure equal to or less than 1/2 psi (3.5 kPa).
Connect the equipment to the gas distribution system with pipes and accessories to the
oven's input valve (standard coupling ½”).
Before turning on the burner:
-Check that the gas pressure entering the electrovalve is not higher than
the rated value.
-Verify that the connecting tubes are tightly sealed.
-Install a gas flow stop cock near the oven for possible emergency
operations and for a better regular management of the oven.
-Check the compatibility of the available fuel with the type of nozzles
mounted on the burner.
The type of nozzles, the fuel and the maximum operating pressure
are indicated in the plate on the oven. The flame minimum is factory
adjusted. Univex accepts no responsibility for any damage caused to
the equipment or to third parties as a result of an incorrect installation.