Amalfi classic P Serie Manual Instrucciones página 14

1 TECHNICAL DATA
1.1 DESCRIPTION OF THE OVEN
The oven comprises several units positioned one on top of the other:
- hood
- baking chamber/s
- base
- lower frame (stand) or leavening compartment
Each baking chamber is totally independent and is equipped with
electronic temperature regulator, safety thermostat and with a single
door hinged at the bottom.
According to the model, the internal structure of the chamber can be
made entirely of metal plate, with a refractory brick or an embossed
metal baking surface.
The support element comprises a steel structure fitted with tray holder
guides.
The leavening compartment comprises a steel structure which is
panelled, has tray holder guides and is fitted with a thermostat for
heating.
1.2 APPLIED DIRECTIVES
This equipment conforms to the following Directives:
Low Voltage Directive 2006/95/EC
Electromagnetic Compatibility Directive 2004/108/EC
1.3 WORKPLACES
The appliances are programmed by the operator using the control
switchboards on the front of the appliances themselves, and they must
be attended to while in operation.
The doors giving access to the appliances are located at the front
1.4 MODELS
The following models are available:
PIZZERIA AND PASTRY
1.5 WORKING DIMENSIONS AND WEIGHTS (See tab.)
1.5.1 P60E-P80E
1.5.2 P120E
1.5.3 AMALFI
1.6 TECHNICAL DATA (See tab.)
1.7 IDENTIFICATION
When communicating with the manufacturer or service centre, always
give the appliance SERIAL NUMBER, which can be found on the
rating plate, fixed in the position indicated in figure 1.
1.8 LABELLING
The appliance is provided with safety warning labels at the points
indicated in figure 2.
WARNING! On the equipment surface there is a burn risk due to high
temperature elements. For any intervention or action wait for the
appliance to cool to room temperature and always use suitable
protective equipment (gloves, glasses...).
WARNING! Presence of dangerous tension. Before performing any
maintenance operation, disconnect the power supply by turning off the
switches fitted on the outside of the oven and/or the leavening
compartment and wait for the appliance to cool to room temperature.
Always use suitable protective equipment (gloves, glasses...).
NOTE: Only for baking chambers fitted with steamer.
WARNING! To avoid scalding, do not use loaded containers with liquids
or cooking goods which becomes fluid by heating in higher levels than
those which can be easily observed.
1.9 ACCESSORIES
The appliances are equipped with the following accessories:
Model
P60E-P80E-P120E (baking chamber)
P60E-P80E-P120E (prover)
HOOD
HOOD
1.10 NOISE
This appliance is a piece of technical working equipment which
normally, with the operator in position, does not exceed a noise
emissions threshold of 70 dB (A) (single baking chamber
configuration).
2 INSTALLATION
2.1 TRANSPORT
The appliance is normally delivered dismantled on wooden pallets
using overland transport (fig. 3).
The single parts are protected by plastic film or in cardboard boxes.
2.2 UNLOADING
NOTE: On receiving the appliance it is advisable to check its
conditions and quality.
Raise the equipment using only and exclusively the points indicated at
the pict. 4.
2.3 ENVIRONMENTAL SPECIFICATIONS
To ensure that the oven operates properly, it is advisable to comply
with the following limits:
Working temperature: +5°C÷+40°C
Relative humidity: 15%÷95%
2.4 POSITIONING, ASSEMBLING AND MAINTENANCE
AREAS
WARNING! When positioning, assembling and installing the oven,
the following specifications have to be complied with:
- Laws and standards in force regarding the installation of
electrical appliances.
- Directives and indications issued by the electricity supply
network.
- Local building and fire-prevention laws
- Accident prevention regulations.
- Indications in force issued by local state Electric Quality
Assurance Corporation.
Remove the protective film from the outside of the oven, pulling it
gently to remove all the adhesive.
Should any adhesive remain on the oven, remove using kerosene or
benzene.
The single elements that have been selected to make up the oven must
be placed one on top of the other as shown in figure 5, slotting the
reference feet of each unit into the housing on the one underneath it
(item A - fig.5).
Once single elements have been placed, screw the upper hood element
on the underlying baking chamber element as shown in figure 5 (item
B).
The oven must also be positioned in a well-aired room, at a distance of
at least 10 cm from the left side wall and from the rear wall, and of 50
cm from the right side wall (Fig.6).
This distance of 50 cm is essential in order to guarantee access during
maintenance operations.
Take into account that for certain cleaning/maintenance operations, the
distance needs to be greater than stated here and therefore, consider the
possibility to be able to move the oven for the purpose of carrying out
these operations.
2.5 CONNECTIONS
UK/2
Accessories
Steamer
humidifier
canalization
aspiration