Adamatic DXm Service Manual
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DECK 1
DECK 2
DECK 3
DECK 4
DECK 5
In the event of an enquiry please quote these serial numbers.
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at all times.
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service / repair your machine.
OPERATION AND MAINTENANCE MANUAL
DXm MODULAR DECK OVEN
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Failure to adhere to the cleaning and
maintenance instructions detailed in this
booklet could affect the warranty of this
machine.
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CONTENTS
Section - 1.0 Introduction
Section - 2.0 Overall Dimensions
Section - 3.0 Specifications
Section - 4.0 Safety
Section - 5.0 Installation
Section - 6.0 Isolation
Section - 7.0 Cleaning
Section - 8.0 Operating Conditions
Section - 9.0 Principles Of Operation
Section - 10.0 Operating Instructions
2. To Bake Without Steam
3. To Bake With Steam
1. Alter Display Values
Section - 11.0 Troubleshooting
Section - 12.0 Service Information
Section - 13.0 Spares Information
(and baking advice)
Section - 14.0 Electrical Information
Section - 15.0 Fault Analysis Charts
(ERROR MESSAGES)
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1.0 INTRODUCTION
The electric DXm modular Deck Oven is an easy to use practical, good-looking oven
giving an excellent heat recovery rate and an even bake across a wide range of
bread and confectionery products.
• Good looking and totally reliable
Conceived with the no nonsense requirements of both the independent and in-store
baker in mind, and designed to visually please as well as give reliable service for
many years. This oven will more than satisfy the most discerning customer.
• Top quality specification
The DXm external and internal contact surfaces are stainless steel, plus each
modular deck is fitted with durable reinforced one-piece tiles, high-grade insulation
and high temperature ceramic sealant.
The DXm comes with a patented integral steaming system, which reduces energy
consumption and the overall size of the oven (no drain required). The system
produces real steam with the advantages of spray steam. Pre steam is also available
to reduce the affects of long loading times.
Supplied with an LED screen. All programmable parameters have separate indicators
for easy programming and extra bake time, if required. An energy saving 7-day timer
is also standard.
The simplified electrical circuits aid reliability with overheat protection (on controllers
and oven) to ensure long life of controllers, all housed in splash-proof electrical
enclosures. The lights are low voltage and easily accessed from inside.
Fitted with a choice of hinged easy to clean double glazed doors (using low energyloss reflective glass for high visibility) or metal doors, both with seals on all 4 sides,
means low energy consumption and the high kW rating gives good recovery. (0100% heating available both top and bottom)
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2.0 OVERALL DIMENSIONS
ALL DIMENSIONS ARE APPROXIMATE
All ovens……………….H = 80” (2040mm)
Ovens available with 1,2,3 or 4 modules
32” deep modules …... D = 51” (1300mm)
3 Tray wide oven ……. W = 74 ½” (1890mm)
2 Tray wide oven ……. W = 55 ¾” (1416mm)
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3.0 SPECIFICATIONS
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ELECTRICAL LOADINGS:
USA (UL)
SUPPLY REQUIRED PER MODULAR DECK:
3 Phase + ground , 220v. 60Hz Fused at 32Amps
Loading per modular deck = 9.1Kw
SUPPLY REQUIRED FOR CANOPY:
3 Phase + ground, 220v. 60Hz Fused at 6Amps
NOISE LEVEL: Less than 80 Db
WEIGHT: TO BE ADVISED
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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 pipe fittings 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 the oven.
When products are removed from the oven, ensure:
(a) Tins are knocked out and stored directly onto 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.
Beware of hot surfaces. Do not touch oven front or door with bare skin.
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 by an Adamatic maintenance engineer (or other
fully trained maintenance contractor) for repairs or maintenance, after isolating
oven from power supply.
The Bakery Manager or the Bakery Supervisor must carry out the above daily safety checks
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5.0 INSTALLATION
GENERAL
A smooth level floor is recommended on which to position the oven and
access for maintenance should be considered.
If not chosen as an oven option, it is recommended that an extraction hood be
placed above the oven to disperse excess steam and heat, which could have
an adverse effect on the bakery ceiling and ambient temperature.
It is recommended that a minimum gap of 50mm be left all-round sides
of the oven to allow maximum cooling of the electrical chamber. (This area
should not be built in but allow an airflow round the oven).
Installation must be made by a trained authorized engineer.
The oven must be “run in” as stated in the initial start up instructions.
ELECTRICAL CONNECTIONS
Each modular deck requires it’s own power supply.
SUPPLY REQUIRED PER MODULAR DECK:
3 Phase + Neutral + Earth, 415v. 50Hz Fused at 20Amps
Loading per modular deck = 9.1Kw
SUPPLY REQUIRED FOR CANOPY:
Single-phase supply fused at 13Amps
USA (UL)
SUPPLY REQUIRED PER MODULAR DECK:
3 Phase + ground , 220v. 60Hz Fused at 32Amps
Loading per modular deck = 9.1Kw
SUPPLY REQUIRED FOR CANOPY:
3 Phase + ground , 220v. 60Hz Fused at 6Amps
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LIFTING INSTRUCTIONS FOR FORK LIFT USE
DO NOT LIFT ANY OTHER WAY WITH A FORK LIFT
(LIFTING PALLET Part No.245-09-00300)
DO NOT LIFT ANY OTHER WAY WITH A FORK LIFT
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CASTORS TO BASE FRAME ASSEMBLY
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BASE TO BOTTOM PLINTH ASSEMBLY
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BOTTOM DECK TO BOTTOM PLINTH ASSEMBLY
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DECK TO DECK ASSEMBLY
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TOP PLINTH TO TOP DECK ASSEMBLY
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EXTRACTION CANOPY ASSEMBLY (OPTION)
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WATER SUPPLY REQUIRMENTS
The set up procedure on the next page must be followed to
allow the steaming system to function correctly
All ovens with steam require a 15mm (or ½” depending on country of
installation) water supply at a pressure of 2 - 3 bar (29 – 44 psi).
Standard domestic water supplies are usually within these parameters.
No drain is required for this oven.
Customers are strongly advised to fit a water treatment device, which removes
hardness, not suspend it. This is essential in hard water areas.
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W
WATER SYSTEM SETUP PROCEDURE
It is imperative that the water delivery to the deck oven is checked for the
steam system to operate correctly
1. Flush out the main feed pipe to be used, until water runs clear and free from debris.
2. Connect main feed to oven.
3. Connect flexible hoses to each deck.
4. Place a container under the test valve.
5. Slowly open test valve fully and with the water flowing check the regulator is set to
0.75bar (11.0 p.s.i.). If not adjust using the screw underneath.
Never use the oven above this setting
6. When the pressure has stabilised shut the test valve.
REPEAT 4,5 AND 6 AT THE END OF INSTALLATION.
NOTE.
DYNAMIC PRESSURE, NOT STATIC, IS BEING MEASURED.
TO OVENS
TEST VALVE
RESTRICTOR
LOCATION
REAR VIEW OF OVENS
SHOWING REGULATOR
ASSY IN BOTTOM LEFT
HAND CORNER
REGULATOR
ADJUSTING SCREW
SET TO 0.75 bar
FILTER
STOP TAP
ATER REGULATOR SET UP
FROM
SUPPLY
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