8.0 OPERATING CONDITIONS
It is recommended that a space of at least 2 metres be left in front of the oven
for ease of operation and safety.
Bakery utensils must not be used to operate the control panel buttons.
9.0 PRINCIPLE OF OPERATION
NOTE: REFER TO YOUR OWN COMPANY’S RECIPE MANUAL FOR OVEN
TEMPERATURE SETTINGS.
Products are baked in an insulated heated chamber. The temperature is regulated by
a thermocouple having an LED read-out on the front control panel. Baking heat is
radiant with top and bottom heat being adjusted by means of separate controls. This
enables heat to be “balanced” according to product requirement.
STEAM is provided from an integral boiler, and is introduced into the chamber on
demand. This is automatically controlled by the programmed parameters. Once
steamed the oven will not steam until the steam unit has recovered heat,
typically 3-10 minutes depending on the program selected.
All ovens are fitted with a steam damper that evacuates steam humidity into a vent at
the rear of the oven.
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