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MANUALE ISTRUZIONI D'INSTALLAZIONE, USO E MANUTENZIONE
INSTALLATION USE AND MAINTENANCE INSTRUCTIONS
INSTALLATIONS-, GEBRAUCHS- UND WARTUNGSANLEITUNG
MANUEL D'INSTRUCTION D'INSTALLATION, D'UTILISATION
ET D'ENTRETIEN
PROF LINE
Gastro prof line GN1/1- GN2/1
Pastry prof line
FORNI A GAS ED ELETTRICI,
MISTI A CONVEZIONE E VAPORE DIRETTO
PER GASTRONOMIA E PER PASTICCERIA / PANETTERIA
GAS AND ELECTRIC, COMBINED CONVECTION AND
DIRECT STEAM INJECTION OVENS
FOR GASTRONOMY AND FOR PASTRY / BAKERY
GAS- UND ELEKTROÖFEN,
KOMBIBETRIEB MIT KONVEKTION UND DIREKTDAMPF
FÜR DIE GASTRONOMIE UND FÜR KONDITOREI / BÄCKEREI
FOURS À GAZ ET ÉLECTRIQUES,
MIXTES À CONVECTION ET VAPEUR DIRECTE
POUR GASTRONOMIE ET POUR PÂTISSERIE / BOULANGERIE
8710030.01-0218
1
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Summary of Contents for Primax PROF LINE PDE-106-LD
- Page 1 MANUALE ISTRUZIONI D’INSTALLAZIONE, USO E MANUTENZIONE INSTALLATION USE AND MAINTENANCE INSTRUCTIONS INSTALLATIONS-, GEBRAUCHS- UND WARTUNGSANLEITUNG MANUEL D'INSTRUCTION D'INSTALLATION, D'UTILISATION ET D'ENTRETIEN PROF LINE Gastro prof line GN1/1- GN2/1 Pastry prof line FORNI A GAS ED ELETTRICI, MISTI A CONVEZIONE E VAPORE DIRETTO PER GASTRONOMIA E PER PASTICCERIA / PANETTERIA GAS AND ELECTRIC, COMBINED CONVECTION AND DIRECT STEAM INJECTION OVENS...
- Page 2 Il costruttore si riserva il diritto di apportare modifiche alle caratteristiche tecniche e funzionali dei prodotti presentati in questa pubblicazione senza dare alcun preavviso; inoltre, non risponde di possibili inesattezze, imputabili ad errori di stampa o di trascrizione, contenute nel presente libretto.
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Page 3: General Use Warnings
ENGLISH- Index 1. WARNINGS 2. GENERAL TECHNICAL FEATURES 3. WARNINGS FOR THE INSTALLER 4. INDICATIONS FOR THE FINAL USER 5. CONTROL PANEL AND LEGEND 6. VISUALIZATION ON DISPLAY 7. DIAGNOSE OF ALARMS (ERRORS) AND THEIR RESTORE 8. ORDINARY MAINTENANCE 9. PACKING AND DISPOSE OF IT 10.DISPOSAL OF UNIT 11. - Page 4 GENERAL TECHNICAL DATA PLATE ELECTRIC AND GAS OVEN GAS CARACTERISTICS p (mbar) p (mbar) I3B/P p (mbar) II2H3+ 28-30 p (mbar) II2H3+ 28-30 p (mbar) II2H3+ 28-30 p (mbar) II2H3+ 28-30 II2H3B/P p (mbar) II2H3B/P p (mbar) II2H3B/P p (mbar) II2H3B/P p (mbar) II2H3B/P p (mbar) II2H3B/P p (mbar)
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Page 5: General Technical Features
2. GENERAL TECHNICAL FEATURES GASTRO PROFESSIONAL OVENS... - Page 6 PASTRY PROFESSIONAL OVENS...
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Page 7: Warnings For The Installer
3. WARNINGS FOR THE INSTALLER Read carefully all the instructions in this manual, because they give important suggestions about the right installation, use and maintenance of the appliance. 3.1. CONTROLS AT RECEPTION The appliance are shipped in appropriate protective packing. On arrival, check that the appliance has not incurred in transport damage and that it is complete according to the order. -
Page 8: Electrical Connection
Fig. 2 D= INTERCETTATORE COCK TANICA DETERSIVO DETERGENT TANK 3.4.2. ELECTRICAL CONNECTION For the direct connection to the electric system it’s necessary a device to ensure the disconnection fron the electric system, with a contacts opening able to disconnect completely the electric system in the conditions of category of over voltage III, in accordance with installation regulations. - Page 9 3.4.3. WATER CONNECTION Between the water system and the appliance you have to put a tap. The appliance is equipped with a 3/4’’ male thread and of a mechanic filter. The appliance is equipped with a connection water set: you have to use only this for oven’s water connection! You have to screw the female thread of the tube to the mechanic filter of ¾’’. Before installing the alimentation tube is recommended to let flow running water to clean impurities and dust.
- Page 10 Burners C- Unscrew the screws 1, 2 of the left burner and 3,4 of the right burner. LEFT BURNER RIGHT BURNER D- Remove the left burner and after the right one. E- After removing the burners, unscrews the 2 nozzles of the left burner and the 2 nozzles of the right burner. F- eliminate the nozzles + washer G- mount the new nozzles in the place of the old ones .
- Page 11 4. INDICATIONS FOR THE FINAL USER 4.1. POWER SUPPLY When the card is powered up goes to STAND-BY status, if there wasn’t a cooking cycle carrying out, in the moment of the switching off. If a cooking cycle was carrying out it goes to TEMPORARY STOP. 4.2.
- Page 12 4.4.1.5. COOKING PHASES Every cooking cycle, manual or from memorized recipes, may be composed of max 4 phases. The number of lightened led phases shows the specific phase actually visualized. The selection phase may be changed by pressing the key (9) PHASES. You can erase the selection phase by a long pressing of the key (10) CANC.
- Page 13 mode (TIME or CORE PROBE) and select a different program. The carrying out phase ends by pressing the key (9) PHASES and you go to the following one. The buzzer sounds with a long bip. If was carrying out the last phase the cycle ends. The carrying out phase is showed by the blinking led ‘’PHASES’’.
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Page 14: Switching Off
and then a second time (long pressure), in display d appear ‘’set up’’; after you must press the key (2) start/stop to perform for about 2 minutes the charge of the soap. Warning: SET UP will start up only if the oven chamber temperature is below 60º. With the oven in READY MODE (ON/OFF led switched off) press the WASHING (14) key;... - Page 15 5. CONTROL PANEL AND LEGEND ON/OFF START - STOP - TEMPORARY STOP LOW SPEED FANS COOKING TIME CORE PROBE COOKING CHAMBER TEMPERATURE DELAYED COOKING t° COOKING SYSTEM HUMIDITY COOKING PHASE DELETE-BACK MENU-SAVE RECIPE CONFIRM SELECTION WASHING (OPTIONAL) MANUAL INCREASE OF HUMIDITY MANUAL DECREASE OF HUMIDITY 6.
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Page 16: Ordinary Maintenance
7. DIAGNOSE OF ALARMS (ERRORS) AND RESTORE OF THEM All the alarms are showed on display. 7.1. CHAMBER’S PROBE With the card in READY, START or TEMPORARY STOP mode , if you see on display ‘’ CHAMPR’’ and you hear the sound of the buzzer, there is a problem with the chamber’s probe.
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