4.0 INSTALLATION
GENERAL
A hard smooth level floor is recommended on which to position the oven and
access for maintenance should be considered.
The oven is not designed to be ” built in” so sufficient clearance must be left in
front of the access panels (right hand side) to allow for servicing.
If not chosen as an oven option, it is recommended that an extraction hood be
placed above the oven to disperse excess steam and heat, which could have an
adverse effect on the bakery ceiling and ambient temperature.
A wall isolator must be available in order to completely isolate the oven.
THIS ISOLATOR MUST BE CLEARLY ACCESSIBLE TO THE OVEN OPERATOR
A chain retainer should be fitted, that is shorter than the power cables, to protect
them from strain if the oven is moved. (Fit to the wall or floor and the base, using
hole provided in castor fixing corner plates).
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 and all utilities must
conform to all local regulations.
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.
A non-return check-valve is supplied fitted to the water inlet manifold.
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