fm ST Series, STG 51 M, STG 71 M, STG 111 M Manual

Installation

For a proper installation and maintenance of the equipment, you must follow the points indicated in the "SMART EQUIPMENT INSTALLATION AND START-UP FILE" included in the bag alongside with this instruction manual.
Remember that any failure or breakage resulting from improper installation or start up will invalidate the warranty.

Electrical connection

Before connecting the unit to the power supply, check that the electrical grid characteristics match those described in the technical characteristics of each unit. The electrical installation must be performed by authorised technicians and meet the regulations in force.
Preferably, the electrical connection should be performed by mounting and electrical outlet of appropriate type and capacity for the maximum current absorbed by the oven phases. If not possible, it could be directly connected to the circuit breaker on the electrical control board.
We indicate the types of electrical connections recommended:

THREE PHASE 400V

• 400V three-phase connection directly connected to circuit breaker.
  

• 400V three phase connection connected to three phase CETAC type.
  

THREE PHASE 230V

• 230V three phase connection connected to three phase CETAC type.
  

In order to avoid any danger due to accidental rearmament of the thermal cutting device, this device must not be powered by an external control device, such as a timer, or connected to a circuit whose power is interrupted regularly.
We recommend an own power line protected by circuit breaker of suitable caliber, as well as a fixed network connection for the connection of the devices.
Observe the color code of the wires. An improper connection can irreparably damage the device.

COLOUR CODE

PHASES	Grey (L1)	Black (L2)	Brown (L3)
NEUTRAL	Blue (N)
GROUNDING	Yellow / Green

Water inlet

Use anti-lime system before to connect the water pipes to the device, is recommended. The water connection is ¾ ".
In addition, it is advisable to install a "digimeter" for the liters of water consumed by the oven, and in this way, to know when it is necessary to replace the filter.

The incoming water must have a pressure between 1 and 3 bars with a temperature not exceeding 30°C. If the pressure is higher than these values must install a pressure reducer at the entrance.

Draining connection

• The connection of the oven drain must be made with discharge pipes that warranty thermal stability, the furnace gases can reach high temperatures (85-95ºC).
• It is advisable to connect the drain pipe of the oven through a corresponding siphon to contain the exit of the vapors from the oven. This tuve must have amínimum slope of 4% to ensure proper operation.
• The drain pipe must have a diameter NOT smaller than the drain connection.
• Be specific for each team. Otherwise, make sure that the main duct is dimensioned to warranty the correct flow and without obstacles.
• Be free of bottlenecks.

Types of drains:

1. Wall drain:
   It must have a vertical ventilation duct with a diameter no less than 25 mm, which must be above the top cover of the oven, as shown in the picture.
   In case of not installing the vertical ventilation duct, a correct drainage is not warranted, being able to cause damages and the loss of the warranty.
   
2. Drain with separated funnel:
   

3. Floor drain:

Vapour exhaust from the baking chamber

Exhaust gases may be wet and reach high temperatures. Therefore, do not use tubes made of materials not ensuring absolute thermal stability up to 250ºC to channel exhaust gases.
A condenser enabling the condensation of vapours and exhaust of those vapours into a drainage may be adapter to treat cooking vapours.

Do not channel the vapoup exhaust from the cooking chamber more than 50 centimeters due to risk of condensation. This pipeline should be vertical and as straight as possible.

Gas connection

For any information related to the installation of gas appliances (connection to the supply line, smoke evacuation, regulation, etc.), please refer to the corresponding section specified in the document "TECHNICAL MANUAL FOR GAS OVENS INSTALLATION".

Connection for flue gas evacuation
All the information specified in this section is meant to inform the final user.
The gases resulting from the combustion of the gas must be evacuated to the outside by installing a chimney with a natural draft, or by placing the oven under an extraction hood.
Type evacuation B23: by this way the combustion gases are evacuated to the outside through a natural draft chimney provided with a non-return valve.

For any doubt related to the assembly process necessary for a gas evacuation, please refer to the technical installation manual.
It is advisable to install a cap at the end of the chimney in order to prevent rainwater from entering the device and prevent possible air returns caused by strong wind.
The temperature of the flue gases can reach 500°, so we recommend using stainless steeel
In all appliances with a B23 type exhaust system, the exhaust ducts must be cleaned periodically. The procedure for this cleaning will be determined by the regulations in force in the country where the appliance is installed.

Type evacuation A3: by this way, the flue gases are evacuated to the outside through a suction hood. The minimum distance to keep between the oven and the hood will be at least 50cm.

Nameplate (for gas ovens only)

The nameplate is located on the left lower side of the oven as shown below:

Depending on the country in which the appliance is to be used, it will preset for use with one or two types of the gas. The nameplate specifies the gas use permitted by the oven according to the factory setting (1) and the gas approval according to the country in which the appliance is to be used (2):

In case that only one type of gas is permitted, conversión to a second type is not allowed. If the use of a second type of gas is permitted, in the event of a changeover by a qualified and authorized technician, this will be indicated on the nameplate. For more information, see the technical installation manual.
The reference values indicated on the nameplated have been obtained under laboratory conditions in accordance with current standards. These values are subject to variations, depending on the operating conditions and environment of the device.

Instructions for use

Attention! Please, read these instructions thoroughly before starting the device.

Using the unit for the first time

Remove the external protection film. If there are adhesive residues, use an appropriate solvent and then, rinse with a damp cloth.
The inner chamber and trays should be washed with water and soap and then, work at a 200⁰C cycle for 30 minutes.
Advice: Never use aggressive or acidic products because the unit may be damaged.
Advice: when carrying out maintenance or cleaning operations, disconnect the power supply and wait for the unit to cool down.

Cooking use

The oven has been designed to bake or regenerate fresh or frozen bakery and pastry products, being the range of regulation the following ones:

The distance between trays in 80 mm in the RXB series, and 65 mm in the F series, and whenever possible, we recommend leaving a space between pieces 40-60 mm in the same tray, for air to flow efficiently.
We recommend perforated aluminium trays for pastry and bakery, Steel for gastronomy and grills for roast. Also we recommend you, to preheat the appliance at the temperature 30°C above the temperature of the food cooking for about 20 minutes; this guarantees a better finished product.
For the use of pre-frozen products, it is recommended to defrost the product before placing it in the oven in order to obtain a more uniform cooking as well as a shorter cooking time.

Control panel

The control panel consists of the following elements:

There are three variables that can be adjusted by the user: time, temperature and humidity. These variables depend on the type of food and the quantity in the oven.

Temperature: it is regulated using the knob, from 50°C to 250°C. If your appliance is heating by resistance, the white LED will light next to the knob

Time: it is regulated using the knob, from 0 to 120 minutes, and also, this acts as an ON / OFF key of the device. There is a non-stop mode, which makes the device work whenever the door is closed (is represented by the symbol of an open hand). If your appliance is working, amber led located next to this command will turn on.
At the end of the cycle and powering the device, the oven beeps.
You can also set infinite cooking mode. To do this, turn the encoder and the program "INF" on the display. Then press to confirm.

Humidity: is controlled by injecting water into the turbines, and generating steam to avoid food trying. It's possible to regulate the value of the humidity between 0 to 100%. This regulation takes continuous moisture injection cycles, depending on the programmed percentage. For continuos functioning turn the knob to the left to 100%.

Reset solenoid valve control unit (for gas ovens only): it is used where there is an operating error in the solenoid valve that controls the gas supply to the oven. When such an error occurs, the button lights up in red, indicating the need to press it to reset the oven and enable it to operate again.

Manual regulation of chimney valve

The chimney can keep it open or closed during cooking. To do this, you can adjust it manually, using the Wheel shown in the following image.

• If you turn in a clockwise direction, the valve will remain closed.
• If you rotate it counterclockwise, the shot will stay open.
  

Oven cleaning

Never use products tha may be aggressive ora cid, could damage the oven.

Fats of food debris can cause the oven to catch fire.

• The interior and exterior surfaces of the oven should be cleaned frequently to ensure hygiene and proper functioning. To clean these surfaces, do not use abrasive or flammable products that could damage the oven.
• Do not use direct water jet or steam under pressure to clean the oven.
• To clean the oven, follow the instructions below. Turn on the oven, set 100% humidity and 60 º C for at least 15 min and then remove the residue with a damp cloth.
• You can use FM detergent with a sprayer, for a better cleaning of the oven's cooking chamber.

Put on protective rubber gloves and mask or googles before handling these chemicals.

The use of any other detergent or cleaning product could cause a bad finish or irreversible damage that may cause the loss of the warranty of the appliance.

Basic maintenance of the device

Before performing any basic maintenance procedures, verify that the oven is cool and is disconnected from any type of supply (electricity, water or gas).

• Clean the unit regularly following the instructions in the previous section.
• Check if all the control and regulation devices are working properly.

In case you have a gas oven model:

• Check frequently that the flue gas outlet is free of obstructions.
• Frequently check that the gas installation is perfectly watertight.
• Verify if the flue gas evacuation system is correctly installed and has a stable fastening.

At least one anual inspection by a qualified and specialized technician is recommended.

Frequently asked questions

Attached below you will find a list with the most common problems as well as their solution: