Mono MODULAR, Operating And Maintenance Manual

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10
4.0 SAFETY
All maintenance must be made with the oven disconnected from the
power supply and then only by fully trained authorized persons.

Check all cover panels, and any pipefittings are securely positioned.

Check oven door handles are not damaged.

Do not operate a deck's steaming system with oven door open.

Always use oven gloves when loading or unloading the oven.

When products are removed from the oven, ensure:
(a) Tins are knocked out and stored directly onto a tin storage trolley or rack
(Do not leave hot tins on the floor or on tables).
(b)Trays are put into a rack and the rack is wheeled to a safe cooling area.

Do not store items on top of the oven.

Do not store items behind the oven.

All operatives must be fully trained

People undergoing training must be under direct supervision

The oven should only be used for baking bread, pastries and cakes (for other
products please contact your oven supplier)

No unauthorized modifications should be made to the oven.

Do not walk on the roof of the oven

DISPOSAL
Care should be taken when the oven comes to the end of its working life. All
parts should be disposed of in the appropriate place, either recycling or other
means as the law permits at the time.
NOTE: BAKERY STAFF MUST NOT UNDER ANY CIRCUMSTANCES REMOVE
PANELS TO ACCESS ANY PART OF THE DECK OVEN.
Panels should only be removed for repairs or maintenance , after isolating oven
from power supply, by a Mono maintenance engineer (or other fully trained
maintenance contractor)
The Bakery Manager or the Bakery Supervisor must carry out the above daily safety checks
Beware of hot surfaces. Do not touch oven front or door with bare skin.