Inoksan FKG022E, Instruction Manual

Page: 14 / 28

14

Confirm that the appliance is suitable for the type
of gas with which it will be supplied. If not, read
the paragraph “Modification for other type of
gas”.

All pieces needed for montage will be supplied by
manufacturing company.

Gas flex and gas hose connections must be carried
out in accordance with TS EN 14800 standard.
5. MODIFICATION FOR OTHER TYPE OF
GAS

The appliance has been adjusted to operate with
20mbar NG(G30).

To adapt the appliance to another type of gas,
carry out all the operations set out below.

The nozzles, the minimum screws of the gas taps
which control the cooktop burners and the
adhesive labels, are contained in a bag supplied
with the appliance.
Replacement of burner nozzles (Figure-1)

Remove the left side sheet.

Unscrew nut which holds the nozzle. Take out
“E” nozzle and choose the most suitable nozzle
indicated in table “T2”. Screw the nozzle by nut.
Adjusting Burner air (Figure-1)

Unsrew "A" screw and move "H" air adjustment
sheet back and front according to gas type to
obtain ideal gas flame. Screw "D" screw again.
WARNING : If the appliance is converted to a
different gas supply, affix the correct adhesive tag
indicating the new gas used.
6. START UP
Control of operation of gas devices

Operate the appliance according to the instruction
manual and check the correct lighting of the
burners, the absence of gas leaks and the
efficiency of the waste gas removal system.

If necessary consult the paragraph on "Typical
malfunctions".
Control of nominal heat input

The appliance's nominal heat input must always
be checked following installation and conversion
to a different gas supply, and also after servicing.

The appliance's nominal heat input is indicated in
Table “T3”.

The nominal heat input is correct when the
appliance is fitted with the appropriate injectors
for the type of gas used and the inlet pressure is as
specified in Table “T3”. To check the inlet
pressure, follow the instructions indicated in the
section "Control of inlet pressure".
Control of inlet pressure (Fig. 4)

The inlet pressure is measured using a manometer
with minimum resolution of 0.2 mbar.

Detach the control panel from the appliance,
remove the screw “B” from pressure point and
connect the pressure gauge pipe.

Ignite the burners and measure the inlet pressure.

The pressure reading must correspond with the
ratings shown in table “T4”. If not, switch off the
appliance and contact your local Gas Supply
Authority immediately.

Disconnect the manometer pipe and retighten the
screw “B” in pressure point.
7. USER INSTRUCTION

This appliance is designed for professional use
and must only be used by trained personel.

Ovens operating with convection current, are
multi-purpose machines which perform indirect
cooking, by blowing hot air accumulated within
the combustion chamber, into the oven's interior
by means of a fan.

The aim of the machine is to cook all the foods
given at the table-1. Besides, you can warm the
foods which are previously cooked of frozen.

The choise of the depth of those baking trays to
be used in ovens operating with convection
current, is very important. Trays have to be
chosen as to the kind of their features, e.g. the
different kinds of yeast doughs are very
important. You should choose 20mm deep,
perforated baking trays for yeast doughs, and
20mm deep, normal, non-perforated baking trays
for the different kinds of flaky pastry. For all
kinds of dishes to be prepared in their own juice
or with sauces, it is necessary to choose 40-65
mm deep trays, according to the characteristics of
the related dish. The choice of trays and the
maximum tray capacities should be as follows:
GN 2/1 trays
Tray type
FKG022E FKG042E
Biscüits/Cookies 10mm 10 pcs. 20 pcs.
Different yeast dough 20mm perforated
5 pcs. 10 pcs.
Different flaky pastry
20mm flat 5 pcs. 10 pcs.
Oven-cooked dishes 40/65mm flat 5 pcs. 10 pcs.
Dishes in their own
juices
(warming up meals)
65mm flat 3 pcs. 7 pcs.
In case GN 1/1 trays are used, the number of trays
has to be doubled (for tray capacities, see above).
WARNING: In order to guarantee hot
air circulation, the tray depth must