Mono COMPACT Series - User Manual

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Summary

Introduction to the Mono 434 Compact Oven

Oven Dimensions and Clearance

Outer Dimensions of the Oven

Provides detailed measurements for the oven's height, depth (closed/open), and width, plus operational clearance requirements.

Safety Guidelines for Oven Operation

Cleaning Instructions for the Oven

Operating Conditions and Environment

Operating Instructions for Baking

Spares Information and Contact

The MONO 434 COMPACT oven is a compact, electric oven designed for baking bread, confectionery, and savory products. It has a capacity for four 34cm x 45cm baking trays. The oven is robustly constructed from stainless steel, and its bake chamber is shaped for easy cleaning. It features high levels of insulation for safety and energy efficiency, with particular attention paid to keeping the front areas cool during operation. The MONO 434 COMPACT is designed to be stackable, eliminating the need for a separate support and allowing businesses to expand without occupying significant retail space.

Important Technical Specifications:

Outer Dimensions:
- Height: 580mm
- Depth (door closed): 665mm
- Depth (door open): 995mm
- Width: 560mm
Operational Clearance: A minimum of 50mm (2") clearance is required at the back and sides of the oven, and 250mm (10") above, to ensure adequate air circulation.
Total Power: 2.7 kW
Electric Supply: 230V, Single-phase 50Hz, 13Amp. The supply to this machine must be protected by a 30mA Residual Current Device (RCD).
Supply Cable: 2 metres of cable supplied.
Water Connection: 3/4" B.S.P., with a required pressure of 2 bar to 4 bar (normal domestic water supply is usually within these limits).
Maximum Bake Temperature: 260 degrees C
Maximum Bake Time: 2 hours
Maximum Steam Time: 20 seconds
Noise Level: Less than 85dB
Weight: 34kg

Usage Features:

The oven can be operated using a timer knob or in a manual/continuous setting.

Baking using the Timer Knob:

Turn the temperature knob to "0".
Connect power and water to the oven.
Preheating:
- Ensure the door is fully closed.
- Turn the temperature knob to a baking temperature approximately 30 degrees above the desired baking temperature. The pilot light will illuminate.
- Turn the timer knob to 10 minutes. The pilot light will illuminate during heating, and the fan will start.
- The oven is ready for use when the pilot light goes out.
After preheating, insert the loaded trays and close the door promptly to preserve heat.
Verify the temperature knob is set to the required baking temperature.
Set the timer knob to the desired bake time.
If steam is needed at any point during the bake, press the steam button for the required number of seconds.

Manual/Continuous Setting:

To set the oven for manual/continuous baking, turn the timer knob to the manual bake position and set the desired temperature.
The oven will then operate as a standard oven without a timer.
Steam can still be added by pressing the steam button for the required duration.

Safety Features and Warnings:

General Safety: It is essential to read the entire owner's manual before operation. All repairs and maintenance of electrical units must be carried out by an authorized service technician. Electrical access panels should only be opened by an authorized service technician, and the oven power cord must be unplugged beforehand.
Hot Surfaces: While in operation and for some time after use, the oven window and surrounding areas will be hot. DO NOT TOUCH these surfaces.
Appliance Use: The oven is designed specifically for baking bread, confectionery, and savory products. Do not use it for other items without consulting the supplier.
Power Disconnection: The appliance must be disconnected from the power supply before moving, cleaning, or servicing.
Cable Integrity: Always check for frayed or bare cables. The machine must not be used if such cables are visible.
Oven Gloves: Oven gloves should be worn when moving products in or out of the oven.
Food Contact Materials: Unless trays/containers are supplied by the manufacturer, the customer is responsible for ensuring that materials coming into contact with food do not contaminate or spoil it.
Emergency Stop: To stop the oven in an emergency, unplug the lead or switch off at the wall isolator.
Weight: Due to the oven's weight, lifting it should not be attempted by one person.
Operating Environment: For efficient operation, the oven should be used in ambient temperatures not exceeding 40°C (115°F). Running above this temperature will reduce component life and affect the warranty. Adequate ventilation and operational clearance are the customer's sole responsibility to prevent water condensation around the oven, which could affect the warranty. Components malfunctioning due to excessive humidity or ambient temperatures above 40°C (115°F) will not be covered by the component manufacturer's guarantee or MONO's product warranty.

Maintenance Features:

Daily Cleaning: The equipment should be cleaned daily using a solution of mild detergent and hot water.
Tray Rack Removal: After the oven has cooled, remove the tray racks by loosening the front fixing knob and moving the rack slightly forwards to disengage the back locators. Withdraw the racks and wipe them over.
Chamber Cleaning: Sweep any debris from the cooled chamber onto trays and remove. Wipe out the chamber with a damp cloth soaked in a solution of mild detergent and hot water.
Exterior Cleaning: Brush down and wipe the outer oven front, back, and sides with a damp cloth soaked in a solution of mild detergent and hot water. Avoid soaking the lower control panel area with water.
Electrical Safety during Cleaning: NEVER spray the oven with a hose or high-pressure washing device. To prevent electrocution or oven damage, NEVER allow water, steam, cleaning solution, or other liquids to enter the electrical panels or connections.
Cable Inspection: Periodically check for frayed or bare cables. The oven must not be used if such cables are visible.
Steam System Maintenance: If the steaming operation deteriorates, possibly due to hard water scaling, contact your oven supplier.
General Maintenance: There is no special maintenance required beyond the specified cleaning and inspection.

Disposal:

When the machine reaches the end of its working life, all parts should be disposed of in the appropriate place, either by recycling or other means of disposal that comply with local regulations (e.g., the "environmental protection act 1990" in the UK).

Contact Information:

For spares, contact Tel: +44(0)1792 564039 or email: spares@monoequip.com. MONO EQUIPMENT is a business name of AFE GROUP Ltd, registered in England No.3872673, VAT registration No.923428136. Registered office: Unit 9, Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ. General contact: Tel. +44(0)1792 561234, Fax. 01792 561016. Website: www.monoequip.com.