Apach Bakery Line J 106 C, Руководство по эксплуатации и обслуживанию

Страница: 81 / 108

EN
Use and Maintenance manual J series ING Rev E;
Page 81 of 108
COMMISSIONING THE OVEN
•
Check that all connections have been properly made.
•
Ensure that the power supply voltage corresponds to that on the oven rating plate.
•
Check that the type of fuel corresponds to the one indicated on the burner label (for fuel-supplied
versions).
•
Check that the probes of thermostats have been properly fitted into their places.
•
For automatic functioning the by-pass valve must be closed (in models provided with it).
•
The rotation direction of the aspirator must be that indicated by the arrow near the device (clockwise).
START UP
a) Close the master switch.
b) Press the start button.
c) Close the oven door completely.
d) Push the cycle button and check that the rotation direction of the baking fan is clockwise, as well as
the rotation direction of the cart viewed from above.
e) Calibrate the thermoregulator at
180÷200°C. The burner or the electric heating elements should start
now. When the oven has reached the set temperature, let it stabilize for about 20 minutes.
f) Raise the temperature to
250°C and let the oven stabilize for another 20 minutes.
g) Press the aspirator start button and check that the direction of rotation of the aspirator over the hood is
clockwise.
GAS OR GAS OIL CIRCUIT TIGHTNESS
Tightness must be tested out by the specialised technician who connected the system.
PRESSURE IN COMBUSTION CHAMBER
Flame length must be tested by the specialised technician who assembled and regulated the burner (see
chapter 5 Technical data as reference)
FLAME LENGTH
Flame length must be tested by the specialised technician who assembled and regulated the burner. In
any case the flame must never get to the rear side of the combustion chamber.
CHIMNEY DRAUGHT
Draught must be tested by the specialised technician who assembled the Flue.
EFFICIENCY OF SAFETY DEVICES
Inspection is to be carried out by the
manufacturer’s technician.
POSITION OF CONTROL AND SAFETY PARTS
Knowledge of the position of the parts which control the machine’s operations is indispensable for all
maintenance and repair operations (see drawing at the end of manual)
TRAINING OF OPERATING PERSONNEL
The oven is designed for professional use and the operator must have proven experience of operating
machinery of average complexity and must be able to read and understand the instructions for use.
The
manufacturer’s technician (or another person charged with this task) will train the personnel on how
to operate the oven.
The technician will ensure that the oral instructions and those in this manual are understood. After this he
will have a document signed by the staff confirming that the training has taken place and that what has
been taught has been completely understood.