RSR - ELECTRIC 15 TRAY ROTATING SINGLE RACK BAKERY OVENS
CONTENTS Declaration of Conformity General Warning Shipment Unloading and moving Checking Storage and Out of Service Dismantling Technical specifications and identifying information Electrical Specifications Water connection Local Placement Exploded Oven divided into two parts Assembly oven divided into two parts Electrical Connection Water and Drainage Connection Steam exhaust pipe Air flow regulator Start-up Instructions for the User Rotary rack Operating Instructions Control Panel - Extra digital model E
List of standard lift group spare parts Spare parts lamp group Legend of symbols Digital control extra model electrical lay out Digital control extra model electrical diagram 10 Programs electronic model lay out 10 Programs electronic model electrical diagram 100 Programs electronic model lay out 100 Programs electronic model electrical diagram Accessories Notes 63 64 65 66 FROM 67 TO 71 72 FROM 73 TO 76 77 FROM 78 TO 81 82 83
This manual must be delivered along with the equipment and accompany it throughout its entire life span. These instructions must be kept close to the equipment and in an easily accessible place, to always allow convenient consultation. Only qualified personnel may install, start and service the oven in compliance with these manufacturer instructions and according to current regulations for each instance.
SHIPMENT TRANSPORT The oven in normally supplied packed in an open-top wooden cage resting on a pallet skid. The individual parts are protected and placed inside the oven.
UNLOADING AND MOVING The oven must be unloaded by means of a forklift, and moved internally by the same means or via pallet changer when the oven is still resting on the skid. Upon receipt, before unpacking, check whether the packing appears to be damaged: if so, accept the goods with reservations and provide photographic evidence of any obvious damage. CHECKING Check all parts of the oven after unpacking in search of any damage.
STORAGE AND OUT OF SERVICE STORAGE The machine, as it is supplied, cannot be stacked on other ovens or on other goods without providing adequate support or suitable covering to prevent damage of any kind. The temperature in the place of storage should be between -10°C and 70°C; climatic conditions as regards humidity must never be such as to cause condensation. In general, the oven has a degree of protection equivalent to IP44.
DISMANTLING When the machine is stopped for demolition, proceed as follows: - The power water supply must be completely disconnected by qualified personnel. - A company that is authorized for the disposal of waste materials must perform demolition of the oven. The company will carry out the procedure of dismantling it, separating the materials according to type and provide for their delivery to their final destination.
The essential technical specifications of the equipment are listed on the serial plate, and all connections are marked on the oven as shown in the drawing below. The model, ID and serial number must be indicated on all correspondence with the manufacturer or service centre.
Layout of connections C - Water inlet (¾”) D -Water outlet (1/2 ”) G - Equipotent terminal H - Power cord inlet J - Steam outlet
View of the equipments
Model RotorBake E5 Rated voltage ACV 230 3 VAC 50 HZ 400 3N VAC 50 HZ Power cord min. type H07 RN-F minimum size Rated voltage 4x35 mm² 5x10 mm² 24 kW We recommend softened water with a hardness of 5°f. If the mains pressure does not fall within the range indicated below, a pressure reducer must be installed upstream from the oven.
LOCAL The equipment must be positioned in a well-ventilated place, preferably under a ventilation hood to ensure rapid evacuation of cooking fumes. Observe the free areas required by current regulations for both the supply of combustion air and evacuation of any gas leaks. The room temperature of the installation site must not fall below +5° C or rise above +40° C; the air humidity must be between 40% and 75%. Other environmental conditions could negatively affect equipment operation.
! ! Caution! The following restrictions, technical rules and Directives must be observed and complied with during placement and installation: - Current legal restrictions; Regional building and fire codes; Accident-prevention regulations; Directives and instructions by the electrical power utility company; curent CEI instructions; Building directives on fireproofing technique requirements for ventilation systems; Any special local restrictions; Workplace restrictions; Kitchen safety rules; Ministry of th
EXPLODED OVEN DIVIDED INTO TWO PARTS
ASSEMBLY OVEN DIVIDED INTO TWO PARTS Remove all the material stowed inside the oven and make sure all the parts are in good conditions. Position the two parts“1 - 2” in vertical and lay a bead of high temperature sealing compound “3” around the perimeter surface of both parts. Position part “1” “2” together and all nuts and bolts and tighten. Insert the first lateral side panel “7” and move it in the low position (make sure both central locating bolts on top are aligned).
ELECTRICAL CONNECTION ! Caution! Only qualified personnel may carry out the electrical connection. Strict observance of CEI specifications and regulations is required. Check the oven setup, comparing the type of mains current and voltage available with the levels shown on the serial plate. The electrical diagram is included in this manual. The equipment may be connected to the mains only if a disconnect switch is included, with at least 3 mm of open space between the contacts for each pole.
WATER AND DRAINAGE CONNECTION Instant steam versions A closure valve must be inserted between the equipment and the water mains. The upstream water inlet must meet current regulations. The water inlet is located at the bottom of the oven, and is duly marked. Information about the permitted water pressure may be found in the paragraph “Water connection”. We recommend using softened water with a hardness level between 2 and 5° he. We recommend a flexible hose to absorb small pressure peaks.
STEAM EXHAUST PIPE The steam that is released from the baking chamber is vented into the atmosphere through a special steam conduit. The steam conduit should be installed on the pressure opening of the suction device. At the base of each ascending tract of the chimney a collection chamber with a condensation drainpipe must be constructed. There must be also an adequate opening for inspection and cleaning.
AIR FLOW ADJUSTMENT To ensure a more accurate distribution and more uniform baking, settle the air locks flow as follow: Turn the nuts M8 out that tighten the air locks “A – B” inside the oven. Settle the openings of the air locks as shown in the table below. Turn the nuts in as the opening shows in the table. AIR LOCK“A” A1 A2 A3 A4 A5 ADJUSTMENT AIR LOCKS OPENING MM. AIR LOCK “B” 1=7 B1 2=8 3=8 B2 4=9 5 =9 B3 6= 10 7 = 10 B3 8 = 11 9 = 11 B3 10 = 13 OPENING MM.
START-UP PRELIMINARY STEPS ! Caution! Make sure that: - All connections have been properly made; - All protective covering has been completely removed; - The baking pan guides are correctly mounted; - The main power switch is on; - For steam models: the water cut-off valve is open
USER INSTRUCTIONS The oven may be delivered to the user only after all tasks and checks described in this manual have been completed. Explain to the user how the equipment works, especially in terms of safety, using the instructions provided. Point out to the user that any changes to the installation site that may affect the supply of combustion air require that a specialized technician recheck its functions.
ROTARY RACK Insertion - Make sure manual damper is closed. - Set the timer on the steam control. - Open the door completely. - Ascertain that the steam suction fan goes on. - Push rack into oven make sure rack is locked into position. - Close and lock the door handle. Removal - A sound signal goes off at the end of the baking time. - Start the removal procedure performing the following operations in the order listed: - Open the manual steam vent.
OPERATING INSTRUCTIONS USER SAFETY INSTRUCTIONS ! Warning! The equipment is ready to be started only when all connections are completed. The equipment may operate safely only when the instructions below are carefully followed. The user may operate this equipment only after being duly instructed as to its use and operation. Remove covers and panel doors only using tools must not be removed for any reason.
CONTROL PANEL EXTRA OVEN - DIGITAL MODEL D - Fuse E - Temperature setting button F - Water button for instant steam G - Main switch H - Digital timer L - Hood vent switch M - “Start” button N - Baking time setting button O - Digital thermostat P - Decrease button Q - Increase button R - Steam timer R D L F G H O M E N Q P
Extra Model with Digital Controls Setting the Temperature: After turning on the oven using the main switch G, press the button E to set the temperature regulator set point. The corresponding indicator lamp on top of the button lights when activated. The temperature display O will begin to flash, indicating the pre-set set point. Adjust by pressing the + (Q) and - (P) buttons; press the E key once again to save.
When baking is complete, the timer will beep a few times until you shut it off by briefly pressing the START button M. ! Warning! The oven does not AUTOMATICALLY cease all functions at the end of the baking time! NOTE: Opening the oven door stops all functions. ! Warning! In order to stop all oven functions completely, hold down the START button M for at least 3 seconds.
! Warning! In order to stop all oven functions completely, hold down the START button M for at least 3 seconds. The following will appear: Display (H), Timer ------------------------------------------------------------------------- 00-00 Display (O), Temperature ---------------------------------------------------------------- -- -- -- Stopping the Oven Prematurely: Should you wish to stop a baking process already in progress, hold down the Start button (M) for at least 3 seconds.
CONTROL PANEL EXTRA OVEN - 10 PROGRAMS ELECTRONIC MODEL A - RACK rotation button B - Flue knob D - 6,3 A fuse F - Temperature display G - Main switch H - Timer I - Steam injection display L - Program display N - Program button O - Increase button P - Memory button Q - Steam regulator button R - Temperature regulator button S - Start button T - Time regulator button U - Stop button Z - On - Off button B A D G N F H I P Q L O T R S U Z
OPERATION AND FUNCTIONS OF THE 10 PROGRAMS EXTRA OVEN THE OVEN: The BAKE OFF 10 PROGRAMS EXTRA MODEL oven is designed to simplify the baking of different items such as breads of all kinds, confectionery, pizza, etc. Using computerized technology, it is able to memorize 10 programs for baking the same number of different products, optimising all the parameters, which may vary while baking is in progress.
BAKING Turn the main switch G, and turn on the oven’s computerized control by pressing the on off key: Select the baking program for the product to be baked by pressing the program key N; the relative number will start to flash on the Program display L, modify this number using the (+) key O, and the (-) key M, then confirm the setting by pressing the Enter key P.
AUTOMATIC TIMED PREHEATING One of the features of the 10 Programs Extra Electronic model ovens is that the oven can be preheated at a preset time, so that the operator can find the oven already at the required temperature when he arrives at work. First the clock has to be set.
CONTROL PANEL EXTRA OVEN - 100 PROGRAMS ELECTRONIC MODEL T A - Temperature display B - Timer display C - Steam display D - Fuse E - Miscellaneous program display F - Temperature regulator button G - Main switch H - Regulator baking time button L - Switch hood M - Set button N - Stop button P - Enter button Q - Water button R - Programming keyboard S - Flue fume regulator T - Rack rotation button U - Start button V - On-Off button L G D A R B M C P Q E F S H U N V
" # $ %&& ! ' The Oven: The BAKE OFF 100 PROGRAMS MODEL is an oven designed to facilitate and maximize baking various products, such as all kinds of breads, pastries, pizza, etc. Its computerized technology allows it to memorize up to 100 programs for baking the same number of different products, maximizing all of the parameters that may change for baking each. Once all useful programs have been set, the operator need only call up the corresponding program number and bake.
Setting up a program: Choose the program to set: Press the following keys consecutively: Press the number of the program to be saved: Then the key: This will take you to the set point of the selected program, whose number will be flashing on the program display. EXAMPLE: The first parameters to be saved are those for the baking temperature. Therefore, press the keys: to enter the temperature set point.
then save using the key: You may now set the SP2 temperature of the second baking stage, e.g. 185°. Make sure that the temperature display reads: then save using the key: Perform the same steps for the third stage. Now save the parameters for the baking times; press the keys: to enter the baking time set point. The first parameter to be set is the total baking time, indicated by flashing LEDs tc1, tc2, tc3, e.g. 25 minutes.
then saving using the key: Now move on to set the duration of the first baking stage, e.g. 12 minutes ! Warning! The sum of the three baking stages must obviously match the previously set total baking time.
Make sure the time display reads: then saving using the key: Perform the same steps for the remaining baking times. Now move on to save the parameters concerning the steam flue opening; press the keys: to enter the flue control set point. The first parameter to be set is the one for the first flue closing time, which begins at the start of baking. E.g.
then saving using the key: Now move on to set the parameter for the first flue opening time, which begins at the end of the previous stage. E.g.: I want the flue to remain open for 5 minutes: Make sure the time display reads: then saving using the key: Perform the same steps for the remaining open-close flue cycle ! Warning! The sum of the two-cycle duration must obviously be the same as the previously set total baking time.
The first parameter to be set is for the first steam injection time, which begins at the start of the first baking stage, and is measured in seconds. E.g.: 5 seconds. Make sure the steam display reads: then save by pressing: Now move on to set the number of injections lasting 5 seconds. E.g.: 2. Make sure that the steam display reads: then save by pressing: YES, You may now set the fan pause time to allow steam to form correctly (BAKE OFF recommends always leaving this parameter at 40 seconds).
Make sure that the steam display reads: then save by pressing: Perform the same steps for the remaining steam injections. (If you wish to control a single steam injection, set the second and third injection time parameters to 0 in the remaining steam injection cycles) When the last parameter of the steam injection set point is saved, the entire program is automatically saved as well.
to start the program, press: When these steps are completed, the oven begins the program starting with preheating, after which the oven will beep intermittently. The oven is now ready to begin baking; insert product. As soon as the door is closed again, the baking stages will automatically begin using the parameters set in the program.
When baking is finished, the oven will beep a few times and stop working to allow the operator to remove the product from the baking chamber. ! Warning: If the product needs more baking time, within one minute will be possible, using the same process done previously set temporarily the time in minutes in order to extend the baking.
then save the hour by pressing Enter 13 on the numerical keypad; make sure that the displays read: then save the minutes by pressing:
(The day of the week is indicated by a number: Monday = 1, Tuesday = 2, etc.) Enter the number 3 on the numerical keypad; make sure that the displays read: then save the day by pressing: Delayed start: Call up and save the desired baking program as described previously. Then press the following keys consecutively: set and save the hour, minutes and day as described above.
SHUTTING OFF THE OVEN STANDARD MODEL DIGITAL EXTRA 10PROGRAMS MODEL The oven must be turned off after baking. Turn the knob G to the OFF position and the knob H to 0. EXTRA 100PROGRAMS MODEL Deactivate the oven after After baking, turn off the baking by pressing the start oven and turn the knob G to keys, turn the knob G and the OFF position. main switch to the OFF position.
CLEANING AND CARE ! Warning! The equipment must never be cleaned using a high-pressure cleaner or direct water spray. Cut off power to the oven when cleaning. Clean the equipment only when cool. Do not use cold water on the warm glass of the door. The oven must be cleaned daily! The outer steel surface of the oven may be cleaned using a damp cloth, with common household cleansers if needed, then dried. We do not recommend using scratchy, abrasive or corrosive products, which could damage the surfaces.
Annual Maintenance At least once a year the oven must be subjected to careful maintenance, to be performed by the authorized customer service center. This periodic maintenance must include the following points: - Functional check of available devices Connector cable grounding check Water connection check (filling and drainage).
MAINTENANCE GEAR MOTOR (AUTOMATIC LIFT MODEL) To avoid eventual damages at lifting and rotation rack group, we advise to supply the lubrification of the bearing of the gear motor at least once a mounth. The lubrification is made introducing grease for bearings ( high temperature resistant) inside the ring shape part of the gear motor using the suitable grease box put at the bottom of it ( “A”point ). ! Warning! In case of malfunction of the rack rotation during the baking, you can do the lubrification.
MALFUNCTION CAUSES QUALIFIED PERSONNEL Qualified personnel must perform any operations on the electronic components of the machine only, with excellent knowledge of the operation of the electrical parts and of the precautions to be taken in handling them so as to avoid injury to him or others. RACK The cart does not stop or does not rise if the overload cut out on the control panel has been tripped or the limit switch on the door handle is broken or out of place.
REQUESTING SERVICE For the malfunction causes contact the requesting service. OVEN SERVICE - If the cause of the malfunction is attributed to the oven, contact the authorized retailer you purchased it from. Our authorized retailers are able to supply information about most of the products they handle and should be able to provide consultation service on any problem you may have with the oven. Any service calls should be arranged on the basis of the seriousness of the problem.
Photocopy this form, fill it out and mail or fax it to: BAKE OFF ITALIA S.R.L.
SPARE PARTS AND DRAWINGS WATER SYSTEM Pos. Code 1 2 566418031 3 120800005 4 5 6 385500002 7 373000007 8 Description M4x15 screw Solenoid valve support 24 V “L.F.” Solenoid valve Hose clamp Rubber hose Fired copper pipe ∅8 bulkhead fitting (art. 10465-8) 373000003 8x¼” T-fitting (art. 10240) 9 590518030 Steamer 280 No.
COMPLETE DOOR ASSEMBLY 28 27 24 23 22 21 26 25 7 5 5 4 3 2 8 1 9 10 11 12 13 14 15 19 18 20 16 17
COMPLETE DOOR ASSEMBLY CODES Pos. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 Code 513016021 391516020 562318030 579118030 308200001 391518030 747118030 644118030 331616000 588518030 629316020 551618032 531818030 664118300 764818162 Description Nr.
MOTOR ASSEMBLY
MOTOR ASSEMBLY CODE Pos.
AUTOMATIC LIFT GROUP 1 2 3 4 5 6 7 8 9 11 12 10 6 13 14 15 22 16 17 18 16 33 13 6 34 19 20 23 24 25 24 25 21 36 6 13 29 26 27 28 30 31 30 32 25 35
AUTOMATIC LIFT GROUP CODES Pos.
STANDARD LIFT GROUP
STANDARD LIFT GROUP CODES Pos. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Code 124500001 510518037 353000011 602618030 331616000 581018031 581018031 564018030 728418030 Description FD 538 “PIZZATO” limit ∅4x20 Flexible plug M8x25 Allen screw Gear motor cams CRMI 40/50 Gear motor M8 Nut ∅8 Flexible washer 8x5x60 Key Gear motor shaft 40-68-19 Bearing Limit stand Limit stand Reducer group plate Cart lift hook T.E. M10x25 Screw ∅10 Flexible washer ∅10 Flat washer ∅10x28 Flat washer ∅8 Flat washer Nr.
LAMP GROUP 1 2 3 4 5 Code 166400006 146600011 325300000 331800007 313300000 Description Ceramic lamp holder 24V 5J60W300° Lamp Round crystals flange Round crystals gasket Round crystals light Nr.
LEGEND OF SYMBOLS SYMBOL DESCRIPTION SYMBOL DESCRIPTION K CONTATCT AND/OR RELAY NORMALLY - OPEN CONTACT EH BURNER ELECTRODE NORMALLY - OPEN CONTACT TIMER NORMALLY - CLOSED CONTACT BUZZER DELAYED - CLOSURE CONTACT LAMP BUTTON - CONTROL CONTACT MOTOR NORMALLY - CLOSED THERMAL CONTACT ROTARY SWITCH FLAME DETECTOR FUSE FLAME LIGHTER KT M VENTILATION FAN TEMPERATURE PROBE SOLENOID VALVE VOLTAGE TRANSFORMER CONTACT THERMAL RELAY TERMINAL CONNECTOR TERMINAL SINGLE - POLE WIRE
ELECTRICAL PANEL LAY OUT EXTRA MODEL DIGITAL CONTROL OVEN
ELECTRICAL DIAGRAM EXTRA MODEL DIGITAL CONTROL OVEN
ELECTRICAL DIAGRAM EXTRA MODEL DIGITAL CONTROL OVEN
ELECTRICAL DIAGRAM EXTRA MODEL DIGITAL CONTROL OVEN
ELECTRICAL DIAGRAM EXTRA MODEL DIGITAL CONTROL OVEN
TERMINAL BOARD EXTRA MODEL DIGITAL CONTROL OVEN
ELECTRICAL DIAGRAM LAY OUT EXTRA MODEL ELECTRONIC 10P OVEN
ELECTRIC DIAGRAM EXTRA MODEL ELECTRONIC 10P OVEN
ELECTRIC DIAGRAM EXTRA MODEL ELECTRONIC 10P OVEN
ELECTRICAL DIAGRAM EXTRA MODEL ELECTRONIC 10P OVEN
TERMINAL BOARD EXTRA MODEL ELECTRONIC 10P OVEN
ELECTRICAL DIAGRAM LAY OUT EXTRA MODEL ELECTRONIC 100P OVEN
ELECTRICAL DIAGRAM EXTRA MODEL ELECTRONIC 100P OVEN
ELECTRICAL DIAGRAM EXTRA MODEL ELECTRONIC 100P OVEN
ELECTRIC DIAGRAM EXTRA MODEL ELECTRONIC 100P OVEN
TERMINAL BOARD EXTRA MODEL ELECTRONIC 100P OVEN
ACCESSORIES RACK A 860 B 817 H 1936 TRAYS FLAT FLAT WITH ROUND CORNERS GLOVES USER MANUAL MANUALE DI ISTRUZIONE PER L' INSTALLAZIONE E PER L' USO FORNI A GAS A CARRELLO ROTANTE PER PASTICCERIA E PANETTERIA Serie RotorBake T5 15 Teglie - Gas WAVED
NOTES As our Company is involved constantly in improvements of all our range of production, the aesthetic and technical characteristics, the equipments and accessories could meet some changes.
