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Technical sheet
11 Technical sheet
This chapter gives a brief overview of the technical
specifications of the Bakermat Mastermind ovens.
This overview is not intended as an installation
instruction. The technical specifications set out here
have been included purely for reference.
11.1 Connection values
11.1.1 Water supply and drainage
Supply
Connection: aerated cold water tap, 3/4" water
Capacity: at least 2 Bar (200kPa), no more than 5 Bar
(500kPa).
The oven must be connected to cold water supply of
drinkable quality.
Always apply a water softener.
Concentrations
Drainage
Internal diameter drainage pipe: Ø 40 mm
Height of drainage point and breech: 50 mm
A syphon is built in! Don’t use external syphon. Prevent
syphon working in the drain tube!
11.1.2 Power supply
11.2 Location
The oven should be placed horizontally and level. Please
put your utmost care to this point.
The oven may be placed to the back wall. We advise you
nevertheless to keep a safety margin of at least 1
centimer.
11.3 Oven room space
1: 4 trays
2: 6 trays
3: 8 trays
4: 10 trays
11.4 Measures and weight
11.5 Extraction
The oven should prefarably be placed under an extraction
system. Leventi can deliver a standard extractor hoods
(with or without a motor).
Content
11.6 Environmental data
The oven produces less then 70 dB (A) of noise.
The oven functions good between 0 and 35 °C in a non
condensing environment.
11.7 Transport
The oven should always be transported with the top side
up, meaning never on its side, back or up side down.
Table 5: Concentrations
concentrations level
CL
-
less than 50mg/l
CL
2
less than 0,2 mg/l
dust, iron etc. filtered with 5-15 micrometer
Table 6: Connection values
type
connection
V, Hz
conn. value
[kW]
consumption
[kW/h]
1 3×380, 50/60 9,5 4,5
2 3×380, 50/60 9,5 4,5
3 3×380, 50/60 18,5 9
43×380, 50/6030 15
Table 7: Measures and weights
Type
Width
(mm)
Height
(mm)
Depth
(mm)
Weight
(kg)
1 970 620 810 130
2 970 750 810 150
3 970 1010 810 170
4 970 1400 810 235
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