Manual

WATER CONNECTION – inlet water (for preset ovens)
ATTENTION
Using a type of water with unsuitable characteristics may cause considerable
damage to the heating elements, to the fans and to the cooking chamber of the
oven.
It is recommended to use a type of water with suitable characteristics, as
indicated in the paragraph below.
To supply the oven, always use cold drinking water, having the following characteristics:
Free chlorine  Less than 0.1ppm (mg / L)
Hardness  30-70ppm
Chloride  Less than 30ppm (mg / L)
pH  7.0 to 8.5
Silica  Less than 12ppm (mg / L)
Total dissolved solids (tds)  50-125ppm
The owner of the oven is always and solely responsible for checking the quality of the
water used-
Any damages caused by poor quality water shall also be ascribable to the owner of the
oven.
Any damages caused by failure to comply with the water characteristics provided above
are not covered by the Manufacturer’s warranty.
Any operation aimed at verifying the quality of the water and any treatments carried out for the
purpose of making it qualitatively acceptable shall be the full responsibility of the owner of the
oven.
Install a tap between the appliance and the water supply of the installation room so that you can
close the water inlet in manual mode.
Prior to carrying out the water connection to the appliance, allow some water to flow out so as to
make sure there is no dirt or impurities in the piping.
The water connection was always be carried out by hooking up the water inlet pipe to the
threaded fitting G¾”.
The inlet water must have a pressure value included between 150 kPa (1.5 bar) and 200 kPa (2.0
bar).
To prevent the water piping from bursting, it is recommended to close the water tap when
the water is not being used.