Quick Start Guide Eco Convection Ovens | 4/5/7/10-Tray | Steam
FG1BX-UK-QSG-0100 | Rev. B23 (July 2023) MONO
13
Water
Connect to a suitable water supply, ensuring the pipes are flushed out to remove all foreign bodies, i.e., flux or
solder. When operating an oven in a hard water area, ensure that an efficient water-softening device protects
the water supply to the oven. MONO Equipment is not responsible for installing and maintaining an adequate
water supply to the oven that complies with local and national water regulations.
The oven ships with a one-metre flexible hose – ¾-inch BSP connections (both ends).
Water pressure requirements: 2 to 4 bar
− Domestic pressure is usually within this parameter.
A water conditioning unit is advised.
No drain is required unless fitting a condenser unit.
Ventilation
It is the customer’s sole responsibility to arrange for adequate ventilation. It should be sufficient to ensure water
does not condense on or around the oven.
Allow a 50 mm gap at the sides and rear of this oven.
Chimneys and evacuation ducts fitted above MONO ovens should be insulated.
Before use
For hygiene reasons, MONO Equipment highly recommends thoroughly wiping the inside of the oven and all
accessories with a clean cloth soaked in warm soapy water before using the oven for the first time. Although the
utmost care is taken during assembly and pre-delivery inspection, there is always a possibility of residue
contaminating the first bake if this is not done.
Ensure that the locking casters on the base unit (if supplied) are locked into position.
Safety
Review the safety information on page 10.
Allow sufficient space for the oven door to open fully and easy loading and unloading of product trays
without people coming in contact with hot surfaces.
Racks should be available to allow cooked products to cool safely.
Oven gloves should be available at all times.
NOTE This Installation and Operating Manual is available in Adobe PDF format at
www.monoequip.com.
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