8.0 OPERATING CONDITIONS
It is recommended that a space of at least 6 feet be left in front of the oven for
ease of operation and safety.
Bakery utensils must not be used to operate the control panel buttons.
9.0 PRINCIPLE OF OPERATION
NOTE: FOR OVEN TEMPERATURE SETTINGS,
REFER TO YOUR OWN COMPANY’S RECIPE MANUAL
PLEASE ALSO REFER TO THE BAKING ADVICE ON THE NEXT PAGE
Products are baked in an insulated heated chamber.
The temperature is regulated by a thermocouple having a read-out on the front
control panel.
Baking heat is radiant with top and bottom heat being adjusted by means of separate
controls. This enables heat to be “balanced” according to product requirement.
STEAM is provided from an integral steam unit, and is introduced into the chamber
on demand. This is automatically controlled by the programmed parameters.
Once steamed the oven will not steam again until the steam
unit has recovered heat, typically 3-8 minutes depending
on the amount of steam selected.
All ovens are fitted with a steam damper that evacuates steam humidity into a vent
at the side of the oven.
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