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17.
EXPLODED DIAGRAM LEGEND
MODEL CODE: COA1040
40 PAN CONTROL PARTS PARTS
Part
No.
1
OVEN LAMP HOLDER
2
LIGHT BULB 25W/300°C
3
SPRING BOTTOM DOOR HINGE PIN
4
DOOR PIN FLANGE
5
HINGE BRACKET
6
ADJUSTABLE FEET
7
OVEN BODY PANEL
8
SEAL BOTTOM OUTLET
9
OUTLET GRATE
10
OVEN BODY FLOOR
11
OUTLET NUT
12
STRAIN RELIEF FOR POWER CORD
13
CABLE GLAND POWER
14
POWER CORD
15
MOUNTING BRACKET FOR SOLONOID
16
SOLONOID VALVE 0.5 L/MIN RESTRICTED
17
MAGNETIC SWITCH
18
ELECTRICAL CHASSIS PLATE
19
BUZZER RECTANGULAR
20
RELAY
21
RELAY BASE
22
FAN MOUNT PLATE
23
HIGH TEMPERATURE FAN 120x120
24
TIMING RELAYS
25
TERMINATION BLOCKS 2.5mm
26
LEFT SIDE PANEL
27
CABLE TRUNKING 40x40
28
CONTACTOR 25A
29
CONTACTOR 12A
30
CIRCUIT BREAKER 380V/80A
31
DIN RAIL
32
FAN MOTOR 230-400V 3 PHASE 1400RPM
33
GASKET FOR HEATING ELEMENT
34
HEATING ELEMENT 220V 26KW
35
FAN IMPELLER
36
WATER INJECTOR PIPE 10mm Ø
37
38
THERMOSTAT MOUNTING PLATE
39
OVEN FAN MOUNTING PLATE
40
OUTLET PIPE
41
BODY CROSS PIECE
42
CHAMBER TOP PANEL
43
TOP PANEL
44
RIGHT SIDE PANEL
45
TOP HINGE BRACKET
46
TOP DOOR PIN Ø14 x 40
47
SPRING BOTTOM DOOR HINGE PIN
48
OVEN LAMP BEZEL 95 x 80
49
OVEN LENS SEAL 92 x 77
50
RIGHT SIDE REMOVABLE COVER
51
OVEN LAMP LENS 73.5 x 58.5
52
FAN COVER PANEL
53
DOOR SEAL 1511 x 724
Description
GENERAL OPERATING GUIDELINES
•
Always preheat the oven before cooking. The indicator light will
go out when the desired temperature has been reached.
•
Always use a lower temperature setting than recommended for a
standard oven. The general rule of thumb is to subtract
10°C–30°C from the standard oven recipe.
•
You should begin checking the progress of your food product in
about half the time recommended for the same recipe cooked in
a standard oven. Check for suggested time and temperature.
Keep in mind that times many very depending on the amount of
product being cooked. The best result are always when a
systematic record of times and temp is kept for reference.
•
The COA1020 oven will hold up to 20 Gastronorm 1/1 65mm
deep pans. The height of the product will also determine how
many pans can be loaded. The COA1040 will hold up to 40 pans.
•
To minimize the shrinkage of roasted meats, place the meat
directly on the racks and place a steel pan, one half full of water,
in the bottom rack position. The water will keep the oven
chamber more humid and the meat juices will evaporate less.
•
The volume of food in a pan will determine it's cooking time and
less food in each pan will cook more quickly. You should
therefore try to ensure that the same amount of food is in each
pan so that will all cook evenly in the same amount of time.
•
When baking light products, such as light cake batter or custard,
you may wish to experiment with turning the oven off for 7-10
after preheating and loading to allow the product time to set and
then turning it on again once the product has set.
This will stop the surface from rippling or being pushed by the
fan.
•
When starting off with frozen product, pre-heat the oven up to
40 degrees above the temperature you are going to cook at.
Load the product and reset the temperature for normal time.
•
Always thaw meats in a refrigerator and temper the meat 30-45
minutes at room temp before cooking.
2.
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