Mono FG166-G11LH, Setup And Operation

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MX Eco-touch Rotary Rack Gas Oven (FG166)
Rev. B21 21-05-21
MONO EQUIPMENT
19
5.0 INSTALLATION
1. The MONO MXTg oven is designed to operate as a freestanding unit, and must not be
bolted down or fixed to the floor in any way.
2. The concrete floor beneath the oven must be smooth, flat and clear of any
obstructions, and must be at least 150mm (6”) thick.
3. The foundation must be flush with the overall bakery floor because racks are wheeled up a
ramp (supplied with the oven) into the baking chamber.
4. A minimum headroom clearance of 3 metres (180”) between the floor and the bakery
ceiling must be maintained at all times. A minimum clearance of 100mm (4”) is to be
maintained between bakery walls and oven rear and sides.
Ovens may be installed next to each other without clearance between them.
5. WATER SUPPLY
The water supply to the oven shall be fitted with protective means against backflow in the
water supply and installed according to the national regulations in force. Minimum pressure
should be 2 bar – 4 bar.
Domestic pressure is usually within this parameter.
Customers in hard water areas must ensure that an efficient water treatment device protects
the supply to the oven. It is the customers’ responsibility to install and maintain an adequate
water supply to the oven, which should comply with local water regulations.
Connect to a suitable water supply, making sure that the pipes are flushed out to remove all
foreign bodies i.e. flux or solder.
NOTE
Set up of the pressure regulator should not be required as it is factory set to the optimum
setting 1.5 bar to provide the best steam during a bake.
6. Pipework from the gas supply to the oven shall be arranged so as to not require removal of
the burner for routine maintenance tasks.
7. Parts of the oven that are protected by paint are not to be adjusted.
Do not adjust these parts.
8. Pipework connections shall be achieved either by threaded joints conforming to EN10226-1
(taper-parallel threads) or EN10226-2 (taper-taper threads), each sealed with compound or
tape suitable for the gas specified for this oven, or by compression fittings.
OVEN EVACUATION
It is recommended that evacuation of the oven baking chamber products is achieved with a
hood covering the entire oven top and projecting beyond the front of the oven by 600 mm. the
extraction rate from the hood should be approximately 1700 m
3
/h.
The oven is a Type B appliance requiring an 8” flue to evacuate the products of combustion to
the outside of the room containing the oven and the combustion air to be drawn from that room.
The customer is responsible for providing adequate levels of make-up air.