5.0 INSTALLATION
GENERAL
A smooth level floor is recommended on which to position the oven and
access for maintenance should be considered.
It is recommended that an extraction hood be placed above the oven to
disperse excess steam, plus heat which could have an adverse effect on the
bakery ceiling and ambient temperature.
It is recommended that a minimum gap of 75mm be left on the right hand side
of the oven to allow maximum cooling of the electrical chamber.
Installation must be made by a trained authorized engineer.
The oven must be “run in” as stated in the initial start up instructions.
WATER SUPPLY
All ovens with steam require a 15mm water supply at a pressure of 2 - 3 bar.
standard domestic water supplies are usually within these parameters. All
connections should comply with local water regulations.
No drain is required for this oven.
Customers are strongly advised to fit a water treatment device to all bakery
equipment requiring water. MONO can advise on a suitable water treatment
unit. This is essential in hard water areas.
WATER SYSTEM SETUP PROCEDURE.
It is imperative that the water delivery to the deck oven is checked.
NOTE. DYNAMIC PRESSURE, NOT STATIC, IS BEING MEASURED.
(SEE DRAWING ON NEXT PAGE)
1. Flush out the main feed pipe to be used until water runs clear and free from debris.
2. Connect main feed to oven.
3. Place a container under the test valve.
4. Slowly open drain valve and set the regulator to 0.5bar using the screw underneath.
5. When the pressure has stabilised shut the test valve.
REPEAT 3, 4 AND 5 AT THE END OF INSTALLATION.
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