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

Страница: 82 / 108

EN
Use and Maintenance manual J series ING Rev E;
Page 82 of 108
USE
GENERAL
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Closely follow the contents of this document and respect the EEC general accident prevention
standards and the national legislation.
•
Do not start the oven when the guards have been removed.
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Do not remove protections or safety devices fitted on the oven.
•
The personnel must obey all danger and caution instructions applied to the oven.
•
Always use the personal protection devices set out in the general accident prevention EEC directives
and national directives and follow the instructions in this manual.
•
The operators must not carry out any operations or interventions on their own initiative that do not lie
within their competence.
•
The operators must inform their superiors about any problem or dangerous situation that might arise.
•
The floor around the oven must be always clean and free and uncluttered.
•
Every day, before starting the oven, check that all switches, security devices and other controls are
working.
•
Start the oven only after checking that there are no foreign objects or people in it.
•
At the end of each working shift, disconnect the electricity, water and fuel supply
CONTROL PANEL
See specific instructions according to the panel model..
USE
DESCRIPTION OF THE MACHINE OPERATION
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The oven is used to produce heat for baking bread and confectionery products or, in general foodstuff.
•
Heat is produced by means of gas oil, gas combustion or electric heating elements.
•
If the oven is a combustion oven: the flame is produced in the combustion chamber, where it takes the
central part.
•
Combustion fumes, due to their thermal gradient, tend to raise and evacuate through fume channels
towards the chimney.
•
The product is baked by transferring air heated by contact with outside walls of the combustion
chamber or heating elements into the baking chamber by means of a centrifugal aspirator that is over
the exchanger.
•
In the baking chamber there is a manual reset safety thermostat sensor to control the maximum
temperature, as well as a thermoregulator sensor that controls the operating times of the heating
elements or burner and the correct production of heat in order to maintain the pre-set baking
temperature.
•
Inside the structural unit of the oven and on the heated air circuit there is the steam generator onto
which drinking water can be directed with the appropriate control in order to produce the steam
necessary to bake bread.
•
The excess steam must be vented from the oven so as to allow proper baking. This is why the oven is
provided with an attachment for the connection to the steam exhaust duct.
•
The product is baked on baking pans that are placed on the appropriate guides of the rack
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The rack is provided with wheels to allow movement and introduction into the baking chamber. The
rack must be coupled to the lifting hook and pushed until it has hooked.
•
When the rack is loaded close the door, by turning the handle until it has come to the end stop and
start the oven by pushing the control buttons on the front panel
•
The oven is provided with a system that controls the baking time. Once this timer has been set, it will
activate a buzzer.
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By pressing the cycle stop button the cart gets automatically to its position where it waits for unloading
of the product that has ended baking.