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Idiomas disponibles
Idiomas disponibles
1
TECHNICAL SPECIFICATIONS
1.1
DESCRIPTION OF THE APPLIANCE
The appliance comprises several units positioned one on top of the other:
- Baking chamber(s) complete with hood
- Leavening Compartment.
The baking chamber has an electronic temperature control and is
equipped with a safety thermostat; internally the chamber is made of
refractory material.
The leavening compartment is comprised of a steel structure which is
panelled, has tray holder guides and is fitted with a thermostat for
heating.
1.2
APPLIED DIRECTIVES
This equipment conforms to the following Directives:
- Low Voltage Directive2014/35/EU (pursuant to 2006/95/EC)
- Directive EMC 2014/30/EU (pursuant to 2004/108/C E)
1.3
WORKPLACES
The appliances are programmed by the operator using the control
switchboards on the front of the appliances themselves, and they must
be attended to while in operation.
The doors giving access to the leavening compartment are located at the
front of the appliance.
1.4
MODELS
The following models are available:
- NEAPOLIS 6
- NEAPOLIS 9
1.5
WORKING DIMENSIONS AND WEIGHTS (See tab.)
1.6
TECHNICAL DATA (See tab.)
1.7
IDENTIFICATION
When communicating with the manufacturer or service centre, always
give the appliance SERIAL NUMBER, which can be found on the rating
plate, fixed in the position indicated in figure 1.
1.8
LABELLING
The appliance is provided with safety warning labels at the points
indicated in figure 2.
WARNING!
On the equipment surface there is a burn risk due
to high temperature elements. For any intervention or action wait for the
appliance to cool to room temperature and always use suitable personal
protective equipment (gloves, goggles...).
WARNING!
Presence of dangerous voltage. Before performing
any maintenance operation, disconnect the power supply by turning off
the switches fitted on the outside of the oven and/or the leavening
compartment and wait for the appliance to cool to room temperature.
Always use suitable protective equipment (gloves, goggles... ).
1.9
ACCESSORIES
The appliances are equipped with the following accessories:
Model
Accessories
NEAPOLIS
EXTRACTOR
static oven
HEATED LEAVENING COMPARTMENT
If the stand is not supplied by the manufacturer, it must guarantee proper
stability for the appliance under any condition. You must also avoid
leaving all of the ventilation slots open around the bottom section of the
oven.
1.10 NOISE
This appliance is a technical work tool and normally, the noise level
threshold at the operator station does not exceed 70 dB (A).
2
INSTALLATION
2.1
TRANSPORT
The appliance is normally delivered dismantled on wooden pallets using
ground transport (fig. 3).
It is absolutely prohibited to transport and move the appliance on its
wheels; it must always be on its wooden support, so that the wheels are
free and slightly raised above ground. Use the proper lifting and transport
equipment (pallet truck, forklift, etc.)
The single parts are protected by plastic film, cardboard boxes or wooden
crates.
2.2
UNLOADING
NOTE:
On receiving the appliance it is advisable to check its
conditions and quality.
NOTE:
If the control panel of the THERMO-REGULATED
leavening compartment is on the control panel of the oven, thus, if
the oven and the compartment must be split, proceed as follows:
**remove the right side panel of the oven (figure 5 item H)
- Disconnect the oven terminal board from the compartment terminal
board (figure 5A items I and L)
- Open the compartment doors, remove the tray holder guides, remove
the bulb thermostat protection cover (figure 5A item N) and remove the
safety bulb thermostat from its seat (figure 5A item M)
- At the end of the installation, perform the above operations in reverse
order to reassemble.
WARNING!
Lift the equipment using only and exclusively the points indicated in
figure 4B for the oven and in fig.4E, for the leavening cell; for
applying, if necessary, hooks for hoisting the oven (figure 4A item
F), but first remove the two side panels of the baking chamber
(figure 5 item H) and then assemble the 4 hooks each with 6 fastening
screws as shown in figure 4A. If necessary, hook the lifting device in
a different way from the 4 upper hook holes, use the 2 long cross
bars (code 72016150 in tubular steel pipe 60x30x3mm L = 3mt,
optional as a lifting kit), inserted as shown in figure 4C position D or
E depending on the need.
At the end of the operation, remove the 4 lifting hooks and assemble
the 2 side panels (figure 5 item). H) If the Leavening Cell is moved
using a pallet truck, ALWAYS MAKE SURE THAT THE
WEIGHT IS WELL BALANCED and THAT THE FORKS
ABSOLUTELY PROTRUDE FROM THE OPPOSITE SIDE TO
THE ENTRY POINT (fig.4D)
2.2.1 BAKING CHAMBER TILTING
If it were necessary, tilt the oven to pass through a passage of at least
68cm, proceed as follows:
NOTE:
The Biscuit-ware baking surface is made of an excellent
material for baking, but it is fragile so it must always be handled
with great care; if the baking chamber must be tilted during
handling, first the Biscuit-ware baking surface must be removed,
marking the position of each biscuit-ware so that they can be
repositioned in the right position at the end of the installation.
- Remove in the following order: (see for reference figure 4A) the front
Hood (G), side panels (figure 5 item H) if present, the upper protection
covers (H), the front wall (I) unscrewing also the screws inside the
oven mouth, the internal steam duct (L), the rear panel (A), and the
rear wall (M).
- Position the lifting hooks (Fig. 4A item. F) and bend the oven to its side
in order to move it, once the crossing has been carried out, perform
the reverse operations for reassembly,
NOTE:
The oven can only be tilted by 90° when being moved
through a narrow passage and then placed in a horizontal position.
NEVER TRANSPORT THE OVEN WHEN TILTED.
2.3
ENVIRONMENTAL SPECIFICATIONS
To ensure that the oven operates properly, it is advisable to comply with
the following limits:
Working temperature:+5°C÷+40°C
Relative humidity: 15% - 95%
POSITIONING, ASSEMBLING AND MAINTENANCE AREAS
UK2
Use suitable lifting equipment.
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