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2.5 HYDRAULIC CONNECTION – WATER INLET
If the humidification system is installed, the ovens have a water inlet coupling at the back.
Always install an on-off valve between the appliance and the water mains, making sure it is easy to operate.
We also suggest installing a cartridge filter on the water inlet pipe.
Always use a set of new water joints, eventual old joints must not be used again.
Plumbing connection must be always effected with cold water and rigid pipes.
Never use hoses to connect the oven to the water main.
The water must be suitable to human use with the following characteristics:
Temperature
: included between 15 – 20°C
Total hardness
: included between 4 and 12 °f (French degrees), it is advisable to install a softener upstream
from the appliance that will maintain the hardness level at the mentioned values.
Pressure
: included between 150 and 250 KPa (1,5 – 2,5 bar).
Attention: higher water pressure values result in increased water consumption and can compromise
the correct functioning of some components.
Maximum chloride concentration
(Cl-): less than 150 mg/litre.
Chlorine concentration
(Cl2): less than 0.2 mg/litre.
pH
: more than 7.
Water conductivity
: included between 50 and 2000 µS/cm.
Attention: Water treatment systems that bring to different values to the ones above mentioned au
-
tomatically invalidate the guarantee.
The use of dosing systems designed to prevent the build-up of lime-scale in pipes (i.e. polyphosphate dosing
systems) is also prohibited since it may impair the performance of the appliance.
3.1 REPLACING SPARE PARTS
The replacement of damaged parts must be done only by qualified personnel.
To request the manufacturer parts to be replaced must be provided the oven model and serial number.
These data can be found on the rating plate attached to the oven (see par. 1.4).
Before starting to replace spare parts make sure, for safety reasons, that the electricity main switch is off
and that the water on-off valve are closed.
3.2 CHECKING THE FUNCTIONS
After completing the installation of the oven is necessary to perform a leak test to the water network.
The installer must check with suitable measurement instruments that the air noise emissions have
a level of sound pressure type weighed A, less than 70 dB (A).
The label ISO 3864-1 here on the side must be stuck on a visible surface, 1,6 mt
height from the ground.
On floor models, the label is already stuck in the suitable position.
On table models, the label is supplied along with the documentation and must be
stuck after installation on a visible part of the appliance at 1.60 mt from the ground.
The installer must verify proper operation of the oven, providing the necessary instructions
to the customer and give this instruction manual that the user must follow carefully.
IMPORTANT
:
Before the operator turns the oven on and uses it for any cooking or washing cycle, it is necessary that the install-
er or a qualified technician checks all the connections have been done up to the instructions stated in our manual.
The technician or the installer must therefore check as follows:
•
The oven must stand (horizontal position) and be fixed on a stand or a shelf, that can guarantee stability.
•
Wiring connection must be effected according to the directives and the feed cable section must be no lower than
the one indicated in the manual.
• Pressure and hardness of the water must comply the values indicated in this manual;
• If the oven is supplied with drain pipe, this must be connected properly and the materials used should withstand
the working temperature.
After you have checked everything, open the water on-off valve, eventually the gas on-off valve and the protec
-
tion switch, all installed upstream.
The installer must check the proper functioning of the oven and give to the operator necessary instructions for a
correct use of the oven, and also verify that the operator owns a copy of this manual.
At the end the installer must fill in and sign the chart for correct installation and give it to the custo
-
mer, who will keep it for all warranty period of the oven.
EN
