10
Water Connection
The appliance
MUST
be hooked up to a softened water supply that meets the water specifications below.
It is
necessary to use a softener, filter system, and/or reverse osmosis system
to achieve this water
purity and limit the formation of lime scale inside the cooking chamber.
The water pressure must range between 14.5psi (100 kPa) and 29 psi (200 kPa).
If the pressure from the main water line exceeds 29psi (200 kpa), install a pressure reducer upstream of the
appliance.
If the value is lower than 14.5 psi (100 kpa) use a pump to raise the pressure. The water temperature must
not exceed 86°F (30°C).
Connection to the water mains must be performed through the ¾” threaded solenoid valve located at the
rear (bottom) of the appliance, interposing a mechanical filter and a stopcock (before connecting the filter
drain off a certain amount of water to flush the pipe from any dirt).
To guarantee the correct operation of the appliance, the inlet water must be suitably treated to reach the
requirements below:
Without chlorine
Less than 0.1 ppm (mg/L)
Hardness
30-70 ppm
Chloride
Less than 30 ppm (mg/L)
pH
from 7.0 to 8.5
Silica
Less than 12 ppm (mg/L)
Total dissolved solvents (TDS)
50-125 ppm
Failure to reach these specifications will damage the appliance and/or its internal components.
NOTE
Any damage caused by limescale or other chemicals contained in
the water ARE NOT covered by warranty.
NOTE
The equipment must be installed with adequate backflow protection
to comply with applicable federal, state, and local codes.
Conditioning the Appliance
Before the ovens first use it is recommended to run it with an empty cooking chamber for 60
minutes at a temperature of 400°F. This will reduce the unpleasant, yet normal smells that come
from heating the insulation that is wrapped around the cooking chamber and the silicone used for
external sealing are dissipated.
Refer to the "Operation Instructions" section for any details on how to use the oven correctly.