7
Fig.1
Warning
Any damage caused by limescale or other chemicals contained in the water are not covered by warranty.
2.10 Water drain
A drain pipe comes out of the rear of the appliance (see the attached “Technical Data Sheet”) to drain the
cooking chamber. This pipe must be connected to piping with 30 mm internal diameter (DN 16) resistant
to steam temperatures (90°C-100°C): avoid metal ones.
The piping must be rigid and must not have bottlenecks along the discharge path (it is advisable to use
commercial pipes of special plastic material, with an internal "sealing" O-RING, and to limit the use of
"elbow" bends).
The piping must also maintain a steady slope (min. 4-5%) along its entire length.
The considered length is that of the drain pipe of the appliance to the discharge point and must not exceed
the measurement of 1.5 meters.
It is mandatory to connect the appliance's drain to the grey water network through an adequate trap, in
order to stop steam/odours from coming out of the drain. The connection to the drain water must be set
up separately for each appliance; with multiple appliances connected to the same drain pipe, ensure that
the pipe is suitably sized to assure regular drainage with no hindrances.
2.10.1 Water drain for tabletop ovens
The exhaust pipe can be conveyed to an open (grilled) floor drain (Fig.4); otherwise, between the drain pipe
of the appliance and the drain point with a "collection cup" (Fig. 5), there must be a height difference of
at least 30 cm in order to facilitate regular flow of water. In any case, the "air gap" (distance between the
drain pipe from the appliance and the open drain or the “collection vessel” of the drain duct pipe) must be
at least 25 mm.
Wall-mounted discharge is also allowed as long as the drain pipe maintains the steady slope of 4-5%.
Fig. 4
Fig. 5
2.11 Steam drain
The appliance is equipped with a special metal pipe (DN30) for the discharge of steam from the cooking
chamber.
