WATER SUPPLY REQUIREMENTS
The set up procedure on the next page must be followed to
allow the steaming system to function correctly
All ovens with steam require a ¾” BSP hot or cold water supply at a pressure
of 2 - 3 bar (29 – 44 psi).
Only one water supply is required per oven. This should comply with local
water regulations.
A manifold supplies all decks from one connection point.
For proper operation of the steam system it is recommended that the water
supply follows the following specifications:
Hardness 0-4 grains per gallon
PH range 7.0 to 8.5
Chloride concentration 0 –20 ppm
Consult Mono for proper water filtration system information.
No drain is required for this oven.
A non-return check-valve is supplied fitted to the water inlet manifold.
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