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General| Category | Oven |
|---|---|
| Model | SAPIENS SAGV201 |
| Capacity | 20 GN 1/1 |
| Type | Combi Oven |
| Temperature range | 30°C - 300°C |
| Humidity range | 0% - 100% |
Room needs flue gas extraction stack or system, check authorization for emissions.
Requires two water supplies, one cooled, one potentially softened for steam.
Gas plumbing must meet regulations; fast-acting shutoff valve required.
Oven has Type Y attachment; installer provides cable. Connect via isolating switch.
Feed cable from beneath clamp, earth wire must be longer for safety.
Connect oven to equipotential system with a 10 mm² conductor for safety.
Electrical safety is guaranteed only with correct connection to an efficient earth system.
If supply cord is damaged, replacement must be by manufacturer or qualified personnel.
Ensure neutral pin matches supply neutral wire; incorrect connection prevents burner operation.
Water pressure must be 200-500 kPa; use reduction valve if higher.
Water hardness (6-9°fH), pH (>7.5), and chlorides (<30 ppm) are critical.
Requirements for choosing gas pipe sections, connection types, and shutoff valves.
Appliance is factory set for specific gas; conversion may require customer service.
Commissioning depends on inlet pressure, calorific value, and primary air.
Inlet pressure must be within specified limits; contact supplier if different.
Procedure for measuring inlet pressure using a manometer on the gas adjustment valve.
Procedures for checking burner fan speed and depth of screw 'A'.
Verify appliance and installation, check for protective film, clear vents, connections, leaks, and drainage.
Light the oven as directed and check for smooth burner ignition.
Check silicone joints and sleeves of the water circuit for leaks.
Measure gas consumption and compare with technical data for operational certainty.
Complete test report, submit to client, and sign for acceptance to start warranty.
Advise user to shut off utilities immediately in case of breakdown or faulty operation.
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