Technical Data; Installation - iDeck iB 5TE Manual De Instrucciones

1

TECHNICAL DATA

1.1 DESCRIPTION OF THE OVEN
The oven is made up of a number of units arranged one on top of the
other to form two distinct and complementary elements:
- top baking chamber/s
- bottom stand or proving oven.
The baking section is made up of a baking chamber complete with
tray holder.
The baking chamber is fully independent, with electronic temperature
regulation, safety thermostat, vapour exhaust, timer and a door with a
locking handle.
Internally, the oven has a stainless steel structure. Baking is very
even thanks to the controlled ventilation system.
The bottom section can act as a support for the baking chamber, and
it can be either open or closed.
The open unit (support element) comprises a painted steel structure.
The closed version (proving oven) has a steel structure with
panelling, tray holder guides and 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 ovens are programmed by the operator using the control switch-
board on the front of the oven, and they have to be attended to while
in operation.
The doors giving access to the oven are located at the front of the
oven itself.
1.4 MODELS
The following models are available:
iB 5TE
Optionals: wheels, hood.
1.5 DIMENSIONS AND WEIGHTS
See TAB.2
1.6 TECHNICAL DATA
See TAB.1 of technical data
1.7 IDENTIFICATION
When communicating with the manufacturer or service centre,
always give the oven's SERIAL NUMBER, which can be found on
the plate located as shown in Figure 1.
1.8 LABELLING
The oven is supplied with warning labels as shown in fig. 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...).
WARNING! To avoid scalding, do not use loaded
liquids or cooking goods which becomes fluid by heating in higher
levels than those which can be easily observed.
1.9 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 74 dB (A) (single baking chamber
configuration).
2

INSTALLATION

2.1 TRANSPORT
The oven is normally delivered in parts fastened on wooden pallets
and overland transport (Fig. 3).
Each part is protected by a sheet of plastic or cardboard box.
2.2 UNLOADING
NOTE: On receiving the oven, it is advisable to check its
conditions and quality.
Raise the equipment using only and exclusively the points indicated
at the pict. 4, after removing the caps as shown.
ATTENTION! By positioning of the prover, lift it always and
don't drag its feet on the floor
2.3 ENVIRONMENTAL SPECIFICATIONS
To ensure that the oven operates properly, it is advisable to comply
with the following limits:
Temperature: +5°C÷+40°C
Relative humidity: 15%÷95%
2.4 POSITIONING, ASSEMBLING AND MAINTENANCE
AREA
WARNING! When positioning, assembling and installing the
oven, the following specifications have to be respected:
- Laws and standards in force regarding the installation of
electrical equipment.
- 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
benzine.
The single elements selected to make up the oven must be placed one
on top of the other as shown in figure 5, fitting the reference feet of
each element into the housing in the unit below (part. A – fig. 5).
WARNING! If the baking chamber is placed on top of the
leavening cell, it may be necessary to remove the feet under the
chamber.
The oven must also be positioned in a well-aired room, at a distance
of at least 10 cm from the left hand wall and at least 50 cm from the
rear and right hand walls (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
2.5.1 VAPOUR EXHAUST CONNECTION
WARNING! Connection of the vapour exhaust must only be
carried out by specialised personnel with a regular licence.
UK/2
containers with