FORNO ELETTRICO PRESTIGE XL Gebrauchsanweisung Seite 54

3. GENERAL INFORMATION AND CHARACTERISTICS
3.1. CHECKS PERFORMED BEFORE THE DELIVERY
Before the delivery, c/o the manufacturer head office, the electric equipment has been submitted to the safety tests foreseen
from the actual and applicable legislation and to the functioning tests in accordance with the use destination defined in the
instructions present manual for the use. Besides all the components installed are submitted to a detailed visual and instrumental
control, with the aim to guarantee the agreement also to the contractual requirements.
3.2. USE DESTINATION AND MANUFACTURING PARTS
The Electric Oven here follow called "oven", in all its sets and version, is an electric oven, for the food products baking
(pizzas, bread, focaccia, confectionery and similar)) for professional use and not for domestic one.
In its basic configuration, the electric equipment is composed from a set of functional groups and parts, including (see annex):
1. n. 1 baking room constituted from refractory plates placed in the superior, inferior and lateral zone, kept together from
an adequate steel structure, opened in the anterior zone, to allow the introduction and the drawing of the food product. In
the superior zone (sky) and inferior one (bedplate) of the baking room some resistances are inserted fed electrically for
the food products baking. The resistances are accessible from the back zone for the disconnection and change.
In the baking room lateral internal zone n. 1 lamp is inserted.
2. n. 1 insulated steel structure including profiles, sheets and insulation material that constitute the baking room isolation
walls in all its sides, except the anterior zone. The lateral, superior and back sheets of the steel structure have some
openings to allow the heat dissipation
3. n. 1 closure door of the baking room constituted from a tempered glass and from an adequate insulated steel
structure. The door is hinged in the inferior part and opens manually taking it with the appropriate handles
4. n. 1 steel chimney with collector for the connection to the fumes expulsion pipes placed in the superior zone of the
baking room opening (presented only in some models)
5. n. 1 steel superior base placed in the opening superiuor zone (presented only in some models)
6. n. 1 knob placed in the anterior zone top ut in communication the baking room with the chimney, for the vapor
evacuation that emanates during the cooking.
7. n. 1 electric equipment integrated in the steel structure right lateral side. The electric equipment includes the electric
and electronic components for the functioning control
8. n. 1 electric controls panel placed in the electric equipment anterior zone. From the control panel it is possible to
control the automatic control and maintenance of the following temperatures: sky and bed plate. In some models it is
present n. 1 timer that allows to program the electric equipment switching on in time and the electric equipment
automatic regulation to 50% or 100% of the power.
In accordance with the contractual requests the electric equipment can be arranged:
1. on a wall structure produced with fireproof material prepared from the user. The wall structure back zone must be
always accessible, to allow the access to the resistances change zone.
2. on a support produced with steel profiles placed on wheels, of which n. 2 blockable supplied with the electric
equipment. The support back zone must be always accessible, to allow the access to the resistances change zone.
All electric equipment parts destined to come into contact with the food products are in stainless steel materials or material
destined to come into contact with the foods.
The automatic functions, the programming and the electric equipment operative sequence, included the delay times for the
stop, etc...., are managed from electro mechanical and electronic components, in wired logic, through the control and check
panel placed in the electric equipment anterior zone (see Annex).
The cooking is checked through the temperature setting, and with differentiation controls of the electric equipment superior
(sky) and inferior (bed plate) parts heating resistances power.
The electric equipment is equipped with preparation for switching on/off controlled from an external contact (timer watch),
and from thermal alarms conditions management.
It is besides present the "ECONOMY" energetic saving function that apart from subdividing the absorbed power between the
sky and bed plate heating resistance, prevents the contemporary feeding of two heating resistances.
The possible further useable ingredients must not be dangerous for the operator and maintenance man health.
Besides they must not determine potentially explosive zones. Consult always the technical data and the safety
cards about the dangers of every food product.
Eventually if there are dusty zones, wear adequate protective mask, both during the manual loading and during
the electric equipment working.
Manuale Forni definitivo A5.doc
ORIGINAL INSTRUCTIONS TRANSLATION
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