PizzaMaster PM 721, PM 722, PM 723, PM 724, PM 725 Installation - Operation - Maintenance

Owners Manual

Installation - Operation - Maintenance

Electric Modular Ovens

700 series

PM 721 – PM 722 – PM 723 – PM 724 – PM 725

PM 731 – PM 732 – PM 733 – PM 734 – PM 735

PM 741 – PM 742 – PM 743 – PM 744 – PM 745

800 series

PM 821 – PM 822 – PM 823 – PM 824 – PM 825

PM 831 – PM 832 – PM 833 – PM 834 – PM 835

PM 841 – PM 842 – PM 843 – PM 844 – PM 845

900 series

PM 911 – PM 912 – PM 913 – PM 914 – PM 915

PM 921 – PM 922 – PM 923 – PM 924 – PM 925

PM 931 – PM 932 – PM 933 – PM 934 – PM 935

PM 941 – PM 942 – PM 943 – PM 944 – PM 945

APPROVALS approvals vary depending on market

Owners Manual_PizzaMaster_Modular series_90027-EN-R1B

E326671

E326671

ANSI/NSF 4

E335108

Warranty and service

Quality tastes better

PizzaMaster® ovens are designed and built by
Svenska BakePartner AB

We thank you for your trust and congratulate you on the
purchase of your new PizzaMaster® oven. Your new
oven is a result of our goal to build the very best pizza
ovens in the world. Built into the oven is our in-depth
knowledge of pizza baking that daily help customers all
around the world to bake pizza very fast and with a very
high quality in one of our 80 diffrent PizzaMaster® oven
models.

2-year manufacturer’s warranty

All PizzaMaster® ovens come with a 2-year limited
warranty that covers the purchaser against any defect
in material or workmanship. For further details about
this important cover, please consult your PizzaMaster®
representative.

Special expertise

PizzaMaster® service technicians are trained special­ists. They are equipped with all instruments and tools
needed to make the correct diagnosis and perform ser­vice work quickly and efficiently. Our technicians travel
the world continuously, training local
technicians to uphold the PizzaMaster® standard.

Genuine parts

Your PizzaMaster® oven consists of over 1000 quality
parts with long service life. Should it become neces­sary to replace a part, it is most important to replace
it with a genuine PizzaMaster® part. This ensures not
only optimum function but also continued safety in the
workplace.

Your PizzaMaster® oven

When contacting your local PizzaMaster® distributor or
BakePartner direct for assistance, remember to quote the
model designation and serial number of your oven, a copy
of the power rating plate is placed above on the original
owners manual that follows each oven delivered from our
factory. This help us to help you more quickly.

Look for the PizzaMaster®
original parts logo when
ordering replacement parts

PizzaMaster® Stone Hearth Deck Ovens are manufactured by Svenska BakePartner AB

Customer Support: Tel: [phone] I E-mail: [e-mail]

Website: www.pizzamaster.com or www.bakepartner.com I HQ: Svenska BakePartner AB, Odegardsgatan 5, SE 504 64 Boras Sweden

2

PizzaMaster®

INDEX

Index

Warranty and service ....................................................................................................................

Index ..............................................................................................................................................3

Safety and Warnings .....................................................................................................................4

Installation – Assembly oven .........................................................................................................5

Installation – Assembly accessories ........................................................................................... 13

Installation – Electrical connection oven..................................................................................... 14

Installation – Evacuation connection .......................................................................................... 18

Installation – Steam System ....................................................................................................... 19

Installation – Assembly UBC ...................................................................................................... 21

Installation – Automatic door opener .......................................................................................... 23

Oven operation – Display ED .....................................................................................................24

Oven operation – Display E ........................................................................................................ 29

Oven operation - First-time start-up .......................................................................................... 31

Clock timer ................................................................................................................................. 32

Pizza Recipe / Oven Settings / Baking Guidelines ..................................................................... 36

Maintenance and Preventative Maintenance ............................................................................. 38

Changing of oven lamp and door gasket .................................................................................... 41

Throubleshooting ........................................................................................................................ 42

Capacities and technical data .................................................................................................... 44

EU-Declaration of conformity ..................................................................................................... 45

Notes .......................................................................................................................................... 46

2

Attachment :

Electrical diagram

Svenska BakePartner has a policy of continuous product development and reserves the right to change specifications
and designs without prior notice.

PizzaMaster®

3

Safety and Warnings

Safety Precautions and Warnings

To ensure safe operation, read
the following manual that contains
safety precautions and warnings
for your own safety

The oven is normally installed on
the legs supplied with it. It is also
important for the floor to be flat,
so that the oven is both horizontal
and stable.

High Risk of Electrocution!

Disconnect appliance from power
supply before opening.

To reduce the risk of electric shock,
DO NOT remove or open electrical
cover. Refer servicing to qualified
personnel.

For ventilation reasons, position
the oven leaving 50 mm (2”) bet­ween the oven and any adjacent
wall

This appliances is not intended for
use by persons (including children)
with reduced physical, sensory or
mental capabilities, or lack of ex­perience and knowledge, unless
they have been given supervisory
or instruction concerning use of the
appliance by a person responsible
for their safety.

If possible, position the oven so that
its right-hand side can be accessed
easily in order to remove the right­hand panel. This gives easy access
to the back of the control panel and
facilitates servicing of the oven.

The appliance must be installed with an
adequate restraining to limit the move­ment of the appliance without transmit­ting stress to the electrical conduit. The
restraining must be fastened in one of
the supports leg or spacers.

The appliance must be installed with a
flexible conduit.

4

DO NOT place any object blocking
the ventilation. this affects the
baking, oven performance and may
cause fire

PizzaMaster®

The top of the oven is not consid­ered as a food storage or as an food
preparation area.

Installation – Assembly oven

Assembly For Ovens With Legs

YOU WILL NEED at least 2 standard pallets. Depending
on the oven´s size and weight, you will need a manual lift,
pallet truck, forklift or Genie lift (USA), (see illustration)

PizzaMaster®

DO NOT carry the oven by the door handle and
DO NOT remove the wooden stone supports until the oven

is installed

5

Installation – Assembly oven

Unpack and prepare

1. The oven is packed safely and for
easy transportation. Do not drop it or
allow hard knocks

4. Remove wooden stone supports from
top deck. Remove legs (carefully) and
accesories from inside. Replace the
wooden stone supports

2. Cut the packing bands and remove
the top and side cardboards

Steps for 1 to 2 decks ovens

For 1 or 2 Decks Ovens Follow
Steps 5 to 15

3. DO NOT carry the oven by the door
handle and do not remove the wooden
stone supports until the oven is installed

5. Place a pallet behind the oven

6. If the oven has a Steam System,
place ”wooden blocks” to lay the oven
down in a higher position

6

7. Turn the oven back side down, make
sure that the stones have not moved

PizzaMaster®

8. Use a pallet jack/ pallet truck to
transport the oven in this position to
pass through doors or narrow areas

Assembling

Installation – Assembly oven

9. Transport the oven carefully. Place a
verticle pallet, make sure not to block the
leg bolt holes in the bottom of the oven

12. Turn the oven upright carefully

10. Check the maximum height of the
pallet truck/genie lift so the oven is high
enough to bolt the legs underneath

13. Place pallet truck/genie lift in front
of the oven

Steps for 3 to 4 decks ovens

11. Place more pallets under to reach the
desired height

14. Lift the oven high enough to bolt the
legs easily

15.Continue at step 26 for legs installa­tion

For 3 to 4 Decks Ovens Follow
Steps 16 to 20

PizzaMaster®

16. Remove the front and back wooden
stick

7

Installation – Assembly oven

Assembling

17. Remove the staples from one side of
the oven

20. Carefully lift the oven using a pal­let truck, forklift or Genie lift, depending
upon the weight of the oven. (Continue at
step 26)

18. Cut the cardboard between every
plallet

Steps for 5 decks ovens

For 5 Decks Ovens Follow
Steps 21 to 25

19. Push and center steady the oven
over the biggest pallet and remove the
other(s) pallet(s)

21. Remove the cardboard

22. Remove the hex bolts and take out
the wood cage

8

23. Carefullly lift the oven using a pallet
truck, forklift or Genie lift, depending of
the weight of the oven

PizzaMaster®

24. Remove the 8 hex bolts M10x30
under the oven and keep them

25. Use these hex bolts to place the legs,
follow the next steps. (Continue at step

26)

Installation – Assembly oven

Support Assembling

Continue here for all models

1

3

2

1

26. Use 3 bolts M10x30 and 1 washer per
bolt 20x10.5 (provided). Rotate the leg
180° out to place the inside bolt first,

1

27. Let the bolt loose and rotate the leg
180°

2

3

28. Tighten the bolts alternately for better
fit. Hand tight all first

29. Make sure that all the legs are firmly
and well adjusted

30. DO NOT remove the pallet truck/
genie lift before placing the leg cut­outs

PizzaMaster®

31. Fit all four shelf slide rails in place
in the leg cut-outs

9

Installation – Assembly oven

Accesories Assembling

32. Secure the slide rails with the 4
hexagonal screws (provided)

35. Use 2 self-tapping screws per
blocker

33. Insert the sliding shelf into either the
upper or the lower pair of rails (1 shelf
provided as standard). Order a second
shelf separately as an accesory

36. Fit the shelf blocker and repeat in the
other front leg

34. To place the shelf blockers, pull out
the shelf and place them behind both
front legs. With two shelfs, place two on
the top and two on the bottom

37. Attach the back flue diverter, using
3 self-tapping screws (wafer head,
provided)

38. Place the Eyebrow hood piece 39. Attach front Eyebrow piece with
self-tapping screws (wafer head)

10

PizzaMaster®

40. Place the front flue diverter

Installation – Assembly oven

Finalize Installation

41. Bend oven metal tabs to secure flue
connection

44. Remove the wooden stone supports 45. For ventilation reasons, position the

42. Fit the Top Side panels 43. Make sure to put the screw between

oven leaving 50 mm (2”) between the
oven and any adjacent wall

the Top Side panels and the Eyebrow
hood

46. Position the oven over a flat floor,
so the oven is horizontal and stable

47. If possible, position the oven with
easy access to the right hand panel to
facilitate the electrical installation and
future services

48. Read the Owner´s manual to install
other accesories

PizzaMaster®

CONGRATULATIONS!

Your PizzaMaster oven is now installed.
DO NOT remove the ”Quick Start Guide”
from the handle before the first use

11

Installation – Assembly oven

Assembly For Ovens With Spacers

Important!

Do not remove the wooden sup­ports for the hearthstones until
you reach point 5 opposite.

Do not use the oven-door han­dles or the oven-vent knobs to lift
the oven, this might damage the
oven.

Tip! If possible, use a forklift truck to
lift the oven to fit the spacers . Alter­natively, lift the oven manually on to
a strong table or flat bench, so that
the legs can be fitted safely.

Minimum lift height for fitting of
legs:
1-deck oven 125mm / 5in
2-deck oven 125mm / 5in
3-deck oven 125mm / 5in
4-deck oven 125mm / 5in
5-deck oven 125mm / 5in

Lift the oven and fit the spacers
using the M10x30 bolts (12 pcs) +
20x10.5 washers (12 pcs) provid­ed. For each spacer, first screw in
(but do not tighten) the bolts. When
all bolts are in place, tighten bolts
progressively and alternately to fix
the spacer firmly to the oven.

Warning!

Make sure all 12 bolts for assem­bly the legs on to the oven are in
place and proper tightened, before
moving the oven.

12

PizzaMaster®

Peel Holder

Installation – Assembly accessories

Assembly - Accesories

1. Fit the lower bracket, using the
self-tapping screws (hexagonal)
provided (3 pcs)

Oil-and-spice rack (also holds the slicer)

1. Fit the oil-and-spice rack, using

the self-tapping screws (hexagonal)
provided (4 pcs)

2. Peel off the backing from the soft
pad and stick the pad to the lower
bracket, as shown in the illustration

2. Insert the spice bowl and oil bowl
with basting brush, as shown below

Side Shelf

3. Now fit the upper bracket, using

the self-tapping screws (hexagonal)
provided (3 pcs)

3. Carefully fold out the lug, as
shown below

4. Hang the slicer (provided) on the
lug

1. Hook the brackets (2 pcs) on to
the legs

PizzaMaster®

2. Mount the shelf as shown below

13

Installation – Electrical connection oven

Electrical connection

For connection and correct fuse rating, see the
oven rating plate, the table for fuse protection
need and the attached electrical diagram.

After reading all above information, follow instruc­tions below for correct electrical connection.

The earth potential equalizer screw has to be in­stalled. The earth potential equalizer screw is located
on the backside next to the connecting cable.

Electrical Connection

Important!

For reasons of safety and the validity of the war­ranty, all electrical work must be carried out by a
qualified electrician.

The oven must be connected via an external
main swich with min. 3 mm gap.

1. Make sure electrical supply cor­responds with that specified on
the oven rating plate

Remove the screws (6 pcs) that
secures the right-hand side panel,
and take off the panel.

2. Take the power supply cable
(depending on voltage the oven can
be connected with 1 power sup­ply per deck or 1 power supply per
oven, power supply cable(s) is not
included) through the hole(s) on
the backsides right-hand side of the
oven and further to the connecting
terminal. An adequate restraining
must be used for each power supply
cable.

3. Following the appropriate electri­cal wiring diagram confirming to
the oven rating plate, connect the
power supply leads to the field
terminal block.

Make sure all connections are
tight, then place back the right­hand side panel.

14

PizzaMaster®

Installation – Electrical connection oven

460V 3ph

8.1

9.3

8.1

12.0

13.9

12.0

16.0

16.0

18.5

200V 3ph 208V 1ph 208V 3ph 240V 1ph 240V 3ph 400V 3ph

230V 3ph / 400V 3ph + N

230V 3ph 400V 3ph + N (440-480)

17.2 30.6 17.9 28.9 16.9 9.3

9.3

16.2 9.3

7.8

7.8

9.3

13.9

11.6

13.9

25.6 45.6 26.6 43.3 25.1 13.9

24.1 13.9

11.6

34.1 60.6 35.5 57.2 33.5 18.5

18.5

32.1 18.5

15.4

15.4

18.5

(1) (1) (2) (1) (2) (1) (1) (2) (1) (1) (1) (1) (1) (1) (2) (1) (2)

230V 1ph + N 400V 3ph + N 480V 3ph + N

AMPS per phase and DECK (1) or OVEN (2) for ovens with – Power Guard, see (3) – Door Opener, see (4)

Model

PM 721

PM 700 Series

PM 722 18.6 14.9 18.6 18.6 16.1

27.7 9.3

PM 723 27.9 22.4 27.9 27.9 24.2

PM 725 27.9 + 18.6 22.4 + 14.9 27.9 + 18.6 27.9 + 18.6 24.2 + 16.1

PM 724 27.9 + 9.3 22.4 + 7.8 27.9 + 9.3 27.9 + 9.3 24.2 + 8.1

41.2 13.9

PM 731

PM 732 27.8 23.1 27.8 27.8 24.1

PM 733 41.7 34.7 41.7 41.7 36.1

PM 734 41.7 + 13.9 34.7 + 11.6 41.7 + 13.9 41.7 + 13.9 36.1 + 12.0

PM 735 41.7 + 27.8 34.7 + 23.1 41.7 + 27.8 41.7 + 27.8 36.1 + 24.1

PizzaMaster®

PM 741

PM 742 37.0 30.8 37.0 37.0 32.1

54.8 18.5

PM 743 55.6 46.1 55.6 55.6 48.1

PM 744 55.6 + 18.5 46.1 + 15.4 55.6 + 18.5 55.6 + 18.5 48.1 + 16.0

PM 745 55.6 + 37.0 46.1 + 30.8 55.6 + 37.0 55.6 + 37.0 48.1 + 32.1

(1) Amps per phase and deck with 1 power supply cable per oven deck.

(2) Amps per phase and oven with 1 power supply cable per oven, up to 3 deck. If 4 and 5 deck, 2 power supply cables per oven is required.

CANADA VERSION - Only 1power supply cable, up to 120 A per oven can be used. For Amp draw over 120 A use Power Guard opon.

(3) Power Guard reduce ovens Amp draw. Calculate sec. deck as 0 A. Simultaneously used master / sec. decks reduce the sec. decks capacity.

(4) Door Opener require 1 separate 3ph (208/230/400/480) supply. Supplies up to 5 deck. Amp draw 1 A / deck / phase.

15

Installation – Electrical connection oven

460V 3ph

11.4

13.1

11.4

16.9

19.6

16.9

21.4

21.4

24.7

200V 3ph 208V 1ph 208V 3ph 240V 1ph 240V 3ph 400V 3ph

230V 3ph / 400V 3ph + N

230V 3ph 400V 3ph + N (440-480)

24.0 43.3 25.0 40.9 23.7 13.1

13.1

22.6 13.1

10.9

10.9

13.1

19.6

16.2

19.6

36.0 – 37.5 61.2 35.4 19.6

33.9 19.6

16.2

45.4 – 47.3 – 44.6 24.7

24.7

42.7 24.7

20.5

20.5

24.7

16

(1) (1) (2) (1) (2) (1) (1) (2) (1) (1) (1) (1) (1) (1) (2) (1) (2)

230V 1ph + N 400V 3ph + N 480V 3ph + N

AMPS per phase and DECK (1) or OVEN (2) for ovens with – Power Guard, see (3) – Door Opener, see (4)

Model

PM 821

PM 800 Series

PM 822 26.1 21.7 26.1 26.1 22.6

39.2 13.1

PM 824 39.1 + 13.1 32.5 + 10.9 39.1 + 13.1 39.1 + 13.1 33.9 + 11.4

PM 823 39.1 32.5 39.1 39.1 33.9

58.6 19.6

PM 825 39.1 + 26.1 32.5 + 21.7 39.1 + 26.1 39.1 + 26.1 33.9 + 22.6

PM 831

PM 833 58.7 48.7 58.7 58.7 50.8

PM 832 39.1 32.5 39.1 39.1 33.9

PizzaMaster®

PM 834 58.7 + 19.6 48.7 + 16.2 58.7 + 19.6 58.7 + 19.6 50.8 + 16.9

PM 835 58.7 + 39.1 48.7 + 32.5 58.7 + 39.1 58.7 + 39.1 50.8 + 33.9

PM 841

PM 842 49.3 41.0 49.3 49.3 42.7

– 24.7

PM 843 74.0 61.5 74.0 74.0 64.1

PM 844 74.0 + 24.7 61.5 + 20.5 74.0 + 24.7 74.0 + 24.7 64.1 + 21.4

PM 845 74.0 + 49.3 61.5 + 41.0 74.0 + 49.3 74.0 + 49.3 64.1 + 42.7

(1) Amps per phase and deck with 1 power supply cable per oven deck.

(2) Amps per phase and oven with 1 power supply cable per oven, up to 3 deck. If 4 and 5 deck, 2 power supply cables per oven is required.

CANADA VERSION - Only 1power supply cable, up to 120 A per oven can be used. For Amp draw over 120 A use Power Guard opon.

(3) Power Guard reduce ovens Amp draw. Calculate sec. deck as 0 A. Simultaneously used master / sec. decks reduce the sec. decks capacity.

(4) Door Opener require 1 separate 3ph (208/230/400/480) supply. Supplies up to 5 deck. Amp draw 1 A / deck / phase.

Installation – Electrical connection oven

460V 3ph

9.7

11.2

9.7

13.7

15.9

13.7

21.1

24.5

21.1

26.8

26.8

31.0

200V 3ph 208V 1ph 208V 3ph 240V 1ph 240V 3ph 400V 3ph

230V 3ph / 400V 3ph + N

230V 3ph 400V 3ph + N (440-480)

20.5 36.9 21.4 34.8 20.2 11.2

11.2

19.2 11.2

9.3

9.3

11.2

15.9

13.2

15.9

29.2 52.7 30.4 49.7 28.7 15.9

27.5 15.9

13.2

24.5

20.3

24.5

45.0 – 46.8 – 44.2 24.5

42.4 24.5

20.3

57.0 – 59.3 – 56.0 31.0

31.0

53.7 31.0

25.7

25.7

31.0

(1) (1) (2) (1) (2) (1) (1) (2) (1) (1) (1) (1) (1) (1) (2) (1) (2)

230V 1ph + N 400V 3ph + N 480V 3ph + N

AMPS per phase and DECK (1) or OVEN (2) for ovens with – Power Guard, see (3) – Door Opener, see (4)

Model

PM 911

PM 900 Series

PM 912 22.2 18.4 22.2 22.2 19.2

33.4 11.2

PM 913 33.3 27.6 33.3 33.3 28.8

PM 914 33.3 + 11.2 27.6 + 9.3 33.3 + 11.2 33.3 + 11.2 28.8 + 9.7

PM 915 33.3 + 22.2 27.6 + 18.4 33.3 + 22.2 33.3 + 22.2 28.8 + 19.2

PM 922 31.7 26.4 31.7 31.7 27.5

PM 921

47.6 15.9

PM 931

PM 932 48.9 40.6 48.9 48.9 424

PM 925 47.6 + 31.7 39.5 + 26.4 47.6 + 31.7 47.6 + 31.7 41.2 + 27.5

PM 924 47.6 + 15.9 39.5 + 13.2 47.6 + 15.9 47.6 + 15.9 41.2 + 13.7

PM 923 47.6 39.5 47.6 47.6 41.2

PizzaMaster®

– 24.5

PM 933 73.4 60.9 73.4 73.4 63.5

PM 935 73.4 + 48.9 60.9 + 40.6 73.4 + 48.9 73.4 + 48.9 63.5 + 42.4

PM 934 73.4 + 24.5 60.9 + 20.3 73.4 + 24.5 73.4 + 24.5 63.5 + 21.1

PM 941

PM 942 62.0 51.4 62.0 62.0 53.7

– 31.0

PM 943 92.9 77.1 92.9 92.9 80.5

PM 945 92.9 + 62.0 77.1 + 51.4 92.9 + 62.0 92.9 + 62.0 80.5 + 53.7

PM 944 92.9 + 31.0 77.1 + 25.7 92.9 + 31.0 92.9 + 31.0 80.5 + 26.8

(1) Amps per phase and deck with 1 power supply cable per oven deck.

(2) Amps per phase and oven with 1 power supply cable per oven, up to 3 deck. If 4 and 5 deck, 2 power supply cables per oven is required.

CANADA VERSION - Only 1power supply cable, up to 120 A per oven can be used. For Amp draw over 120 A use Power Guard opon.

(3) Power Guard reduce ovens Amp draw. Calculate sec. deck as 0 A. Simultaneously used master / sec. decks reduce the sec. decks capacity.

(4) Door Opener require 1 separate 3ph (208/230/400/480) supply. Supplies up to 5 deck. Amp draw 1 A / deck / phase.

17

Installation – Evacuation connection

Evacuation connection

The oven is designed to be connected to an extraction sys­tem. The capacity of the extractor depends on the number
of decks per oven. An extraction capacity of 200 m3/h (115
CFM) per oven deck is recommended for each alternative
below. The oven has two provided exhaust outlets, each
Ø100 mm (Ø4 inch). One at the front to evacuate air from
the steam duct and one at the back to evacuate air from
the oven chamber.

Evacuation Connection

Extractor hood
(Recommended Option)

If an extractor hood is placed above
the oven, it is not necessary to con­nect the exhaust outlets. The hood
should be approx. 0,5 m (20 inch)
larger than the outer edge of the
oven to effectively cope with steam,
smoke and fumes from the oven.

Flue Diverter

Make sure that the flue diverter is
connected firmly to the oven

Exhaust outlets

To prevent steam, smoke and fumes
from the oven being channelled out
into the room, the exhaust outlets
should be connected as illustrated

Flue diverter air circulation

Regardless of the connection, the
flue diverter base needs to be open
at all times

IMPORTANT!

Local inspectors, ventilation- and
environmental specialists should
be consulted so that the design
and the installation conforms to
local regulations.

WARNING!

DO NOT place any object block­ing the ventilation. this affects the
baking, oven performance and may
cause fire

18

PizzaMaster®

Steam System Installation

Important!

• Particle filter must be installed on incoming
water line.

• Water softener is recommended to install on
incoming water line.

Steam System Installation

Installation – Steam System

Important!

Guidelines for water quality:

• Magnesium, Mg (<30 mg/l)

• Calcium, Ca (20 – 100 mg/l)

• Hardness, dH (4,0 – 7,0 dH)

• pH at 20°C (7,5 – 8,5 pH)

• Alkalinity, HCO3 (>60 mg/l

Your oven can be equipped with
an optional Steam System in 1 or
more decks

If incoming water pressure is
above 6.0 bar (0.6 MPA) a Water
Pressure Reducing Valve must be
installed

This appliance must be installed with
a proper backflow protection system
by an authorized personnel

Read carefully the instructions on the
label attached to the steam system

Incoming water pressure must not
exceed 6.0 bar (0,6 MPA)

The label indicates the water pres­sure that the system needs to be
adjusted to

1. Make sure that the Blue Knobs
are at the minimum position by
turning the knob in (-) negative
direction

2. Open the water supply and let wa­ter run, this will clean the hose and
any other residue in the water system
before connecting the water supply to
the Steam System

PizzaMaster®

3. Connect the hose to the oven

19

Installation – Steam System

Steam System Installation and Use

4. Open the Air Relief Valve

7. Turn ON the oven and set the
temperature to 220 C (428 F). The
Steam Button will light up to show
that the system is ready (15 minutes
after the oven has reached 200 C
(392 F))

5. Turn ON the water and let water
flow through the valve and then
close the Air Relief Valve

8. The Steam System needs 12
minutes to reload.

Test the Steam System 2 times
per deck to assure that correct
water pressure has been achieved

6. Set the water to the pressure
marked on the label by turning
slowly the Blue Knob regulator
in the (+) positive direction.
* Repeat for all decks

9. Adjust the Steam System if
necessary

Press the Steam Button to produce
steam inside the deck

Use

1. At first start when the oven reach
200 C (392 F), the steam system
takes 15 minutes to get ready

20

2. After the 15 minutes, the
Steam Button lights as a signal that
the system is ready to be use. Press
and release the button at anytime

PizzaMaster®

3. The button light turns off and
waits 12 minutes to get ready one
more time

UBC

Every PizzaMaster® oven can be equipped with a
highly versatile underbuilt cabinet as an optional extra.
The shelf supports and dividers in the cabinet can be
adjusted almost infinitely, so that you can exploit the
storage space optimally and use different sizes of tray
pizza pans at the same time. The PizzaMaster® under­built cabinet can also be supplied as a proving cabinet
(UBC-P)

Underbuilt cabinet

Power
output
kW

Model

Internal dimensions
Width x Depth x Height

Millimetres Inches

1 075 x 935 x 510

1 535 x 935 x 510

1 995 x 935 x 510

42.3 x 36.8 x 20.1

60.4 x 36.8 x 20.1

78.6 x 36.8 x 20.1

Installation – Assembly UBC

Important!

For reasons of safety and the validity of the war­ranty, all electrical work must be carried out by a
qualified electrician.

Information!

UBC-P (underbuilt proofer) is not available for US
and Canada markets. Only standard cabinet UBC
is available for US and Canada.

Information!

UBC not available in combination with 4 and 5 deck
ovens.

Lower un-loading shelf not available on oven
equipped with UBC.

Upper un-loading shelf not available on 3 deck
oven equipped with UBC.

PizzaMaster®

21

Installation – Assembly UBC

UBC Assembly

1. Starting from inside the cabinet.
The unique and smart design makes
it possible to adjust both the width
and the height inside the cabinet, to
fit your exact needs.

4. Fit the glass-doors to the cabinet.
The number of glasses depend of
the size of your UBC.

UBC-P Use

2. Fit the dividers

Electrical connection

(only for UBC-P)

Feed the electrical wires and the
protective plastic tube through the
access hole in the bottom of the
oven. Then connect the electrical
wires to the oven, see attached
Technical decription and the Electri­cal diagram.

3. Fit the supports

Factory settings (UBC-P)

Temperature: 38 C (100 F)
Humidity: 78%

Available temperature settings:

room temperature - 50 C (122 F)

Tip! for best fermentation result
the factory settings should not be
changed. If slower fermentation
is required lower the temperature
slightly.

1. Place the two water heaters in
the container, fill with water until the
heaters are cover with water approxi­mately 1cm (1/2”)

22

2. Set Temperature and humidity.
Recommendation! for best fermenta-

tion result factory settings should be
used (see above)

PizzaMaster®

3. Turn ON/OFF (Main Switch)
I = On
0 = Off

Installation – Automatic door opener

Automatic door opener

All oven doors in the PizzaMaster 700, 800 and 900
series can be equipped with an automatic door opener
as an optional extra.

Each automatic door opener has a powerful 3-phase
motor that open or close the oven door alternately by
each press on the foot pedal.

This enables the baker to have both hands free when
loading or un-loading the oven. It also relieves the arms
and shoulders from the stress of opening the oven door
manually many many times during a working day.

The door opener has a mechanical safety clutch that
enables the oven door to be opened manually at all
times.

Important!

For reasons of safety and the validity of the war­ranty, all electrical work must be carried out by a
qualified electrician.

The automatic door opener must be connected via
an external main swich with min. 3 mm gap.

1. Connect the foot pedals air
hose at the front of the door
opener, secure the hose with the
provided cable tie (do not tighten
too hard, air must flow through
the hose to the air-switch inside
the box).

2. Place the foot pedal at a suitable
place on the floor.

Electrical installation

The door opener requires a separate 3-phase 10A
electrical connection. Only one electrical connection is
necessary for up to 5 oven doors.

1. Make sure electrical supply corresponds with that
specified on the oven rating plate (separate rating
plate located on backside of the lowest door opener
box)

2. Remove the screws (10 pcs) that secures the lowest
door openers side panel, and take off the panel.

3. Feed the power supply cable(s) (provided by
customer) through the access holes on the right­hand back of the door opener box and pull the cable
to the field terminal block.

4. Following the appropriate electrical wiring diagram
confirming to the oven rating plate, connect the
power supply leads to the field terminal block.

5. Make sure all connections are tight, then replace
the right-hand side panel.

Open the side panel to access
door opener system to make the
electrical connection

The earth potential equalizer screw has to be installed.
The earth potential screw is located on the backside
next to the connecting cable.

PizzaMaster®

23

Oven operation – Display ED

Digital Control Panel

Target Temperature

Power Light

Turbo Light

Timer Indicator

Service Light

Display Real
Time Temperature

Timer Button

Timer Auto Mode When Lit

Adjust Top Heat Intensity
from 0 to 10

Adjust Bottom Heat Intensity
from 0 to 10

Turn Deck ON/OFF

Auto Light
(7 days Timer Option)

Steam System (Option)
– Ready to use when lit

UBC switch

(option)

7-day clock timer

(option)

Model

Serial Number

Power Supply

MAIN SWITCH:
Turn Oven ON/OFF

0= Off
1= ON

Power : A yellow lamp indicates that the heating element is on.
Turbo: The turbo-start function, engaged automatically at start up, brings the oven up to temperature very quickly.

When the desired temperature has been reached, the turbo-start shuts off automatically. A yellow lamp indicates
that the turbo is in operation.

Service: If the oven overheats, it is turned off automatically. A red light will show when the overheating cut-off has
been activated. The oven can be reset by turning off the main switch and turn it on again, when the temperature
have gone down below 390 °C / 734 °F (for standard model), 490 °C / 914 °F (for high temperature model).

24

PizzaMaster®

Oven operation – Display ED

Operation Guide

Every deck has an independent
Control Panel.

3. Set Temperature

Press to adjust the
desired temperature.

1. Turn ON the oven

Place the Main Switch to position ”1”
to turn ON the oven.

4. Set Top Heat Zone

Press to adjust the TOP
heat intensity:
0 = Off / 10 = Maximum

2. Turn ON the deck

Press to turn
ON every deck.

5. Set Bottom Heat Zone
Press to adjust the
BOTTOM heat intensity:
0 = Off / 10 = Maximum

6. Real Time Temperature

Press and hold SET button to
display the decks actual
temperature at any time

7. Turn ”OFF” the deck

Press to turn OFF the
deck.

PizzaMaster®

8. Turn OFF the oven

Place the Main Switch to position ”0”
to turn OFF the oven.

25

Oven operation – Display ED

Individual Baking Times - Normal Mode

1. Turn ON Timer

Press Timer button

4. Start Timer

Press Timer button to
START timer. The green
light is flashing and remain­ing time is showed

2. Set Time

Press to adjust the
desire baking time
(minutes)

5. PAUSE / STOP

Press Timer to
PAUSE time. Press
Timer and SET to
STOP

3. Confirm

Press SET button to
confirm. A green indica­tion light is turned on in
the timers display

6. Alarm

An alarm comes on when the
time has passed, count down
comes to 0 (zero)

7. Shutting Off the Alarm

Press Timer button to
Shut off the alarm

26

8. Finish

Press SET button to
finish. The green indica­tion light is turned on in
the timers display

9. Repeat the cycle

Press Timer button to
repeat the cycle. The
green indication light will
flash

PizzaMaster®

Oven operation – Display ED

Common Baking Time - Auto Mode

1. Turn ON timer

Press and hold Timer
button until the green Auto
lamp is turned On

4. Start Timer

Press Timer button to
START timer. The green
light will flash

2. Set Time

Press to adjust the
desired baking time
(minutes)

5. Five (5) independent Alarms

Up to 5 independent
alarms can be activated.
Press Timer button for
each one of them

3. Confirm

Press SET button to
confirm. A green indica­tion light is turned on in
the timers display

6. Alarm

After desired baking time, the
oven gives a 3 second alarm for
every preset time

6. New Alarm

You can add a new alarm as

soon as another alarm has
finished, press Timer to set
the new time

7. Turn ”OFF” Timer

Hold Timer until the
light goes off, and
press SET to turn
OFF the timer

PizzaMaster®

8. Repeat

To replay, press and
hold Timer button until
the green Auto lamp is
Turned On

27

Oven operation – Display ED

Top Front Setting

HEAT ZONES

The oven has 3 independent heat
zones, Bottom, Top and Top Front.
Top Front is adjustable between 0 to
+4 for the Top heat setting

3. To Configurate

Turn OFF the oven from the Main
Switch

1. Top Front Setting

Press SET to see the Top
Front setting and the actual
temperature.

4. Press Set

Press SET and hold it

2. Factory Settings

Pizza Deck: +2
Bakery Deck: 0

5. Turn ON the Oven

Hold SET and Turn ON the
oven from the Main Switch

6. Top Front Settings

Press to adjust the
Top Front settings
from 0 to 4

28

7. Press SET

Press SET to finish the
configuration

PizzaMaster®

8. Check

Press SET at any time to see
the Top Front Settings

Oven operation – Display E

Classic Control Panel

Power Light

Turbo Light

Service Light

Turn Deck ON/OFF

Adjust Target Tempe­rature

Display Real
Time Temperature

Adjust Top Front Heat Intensity
from 0 to 10

Adjust Top Back Heat Intensity
from 0 to 10

Adjust Bottom Heat Intensity
from 0 to 10

Steam System (Option)
– Ready to use when lit

UBC switch

(option)

7-day clock timer

(option)

Model

Serial Number

Power Supply

MAIN SWITCH:
Turn Oven ON/OFF

0= Off
1= ON

A= Auto

Power : A yellow lamp indicates that the heating element is on.
Turbo: The turbo-start function, engaged automatically at start up, brings the oven up to temperature very quickly.

When the desired temperature has been reached, the turbo-start shuts off automatically. A yellow lamp indicates
that the turbo is in operation.

Service: If the oven overheats, it is turned off automatically. A red light will show when the overheating cut-off has
been activated. The oven can be reset by turning off the main switch and turn it on again, when the temperature
have gone down below 390 °C / 734 °F (for standard model), 490 °C / 914 °F (for high temperature model).

PizzaMaster®

29

Oven operation – Display E

Classic Control Panel

1. Turn ON the oven

Place the Main Switch to position
”1” to turn ON the oven

4. Set the Top Front Heat Zone

Rotate to adjust the Top Front
Heat intensity.
0 = Off / 10 = Maximum

2. Turn ON the deck

Turn the knob to ON position

5. Set the Top Back Heat Zone

Rotate to adjust the Top Back Heat
intensity.
0 = Off / 10 = Maximum

3. Set Temperature

Rotate the knob to modify the
desire temperature

6. Set the Top Bottom Heat
Zone

Rotate to adjust the Bottom Heat
intensity.
0 = Off / 10 = Maximum

7. Real time temperature
indicator

Check the ”Black” Indicator to
know the Real Temperature at
anytime

30

8. Turn ”OFF” the deck

Rotate to turn OFF the deck

PizzaMaster®

9. Turn OFF the oven

Place the Main Switch to position
”0” to turn OFF the oven

Oven operation - First-time start-up

*First Time Start-Up

You must Burn Off any
remaining protective oil.
This process will emit
certain amount of smoke,
which is normal.

4. Turn ON every
Oven Deck

Press ON/OFF
button in every
deck to turn them
ON.

1. Turn ON External
Ventilation

Turn ON the hood or any
ventilation system and
open any near windows.

5. Set Temperature in
350°C (662°F)

Press the
buttons to set
the oven
350°C (662°F)

2. Open Oven
Ventilation

Pull out the ventilation
handle.

6. Set Top Heat Zone

Press the button to adjust

the Top Heat
intensity:

10 in every deck.

3. Turn ON the Oven

Turn ON the oven from
the Main Switch.

7. Set Bottom Heat Zone

Press the button to adjust

the Bottom
Heat intensity

10 in every deck.

8. Real Time tempera-
ture

Press and hold

SET button at any
time to display the
deck’s actual
temperature.

*Note: Use the same configuration for a Classic Control Panel model.

9. Wait 60 Minutes

When the oven reaches
350°C (662°F), you must
wait 60 minutes.

10. Smoke

Let all the smoke go
out from the oven.

PizzaMaster®

Congratulations!

Now your oven is
ready to use!

31

Clock timer

Digital Panel

*How to use

1. To activate the Timer in a Digital panel

Classic Panel

1. To activate the Timer in a Classic panel

*Note: The Timer is not configured from factory. You need to follow ”Timer Set Up” and ”Program Set Up” steps before
first use.

2. Place Main Switch in position 1, press and hold
Deck ON/OFF button until the green lamp is turned on

2. Place the Main Switch in A position

Tip/Example

1. Before starting to
program, write down your
Start and Stop Times

Weekday Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Open Hours

Suggested
Start / Stop
Times

32

11.00 - 21.00 11.00 - 21.00 11.00 - 21.00 11.00 - 22.00 11.00 - 22.00 12.00 - 22.00 12.00 - 20.00

10:15 - 21.15 10:15 - 21.15 10:15 - 21.15 10:15 - 22.15 10:15 - 22.15 11:15 - 22.15 11:15 - 20.15

2. START: Set the start
45 minutes before ope­ning

PizzaMaster®

3. STOP: Set the stop 15
minutes after closing

4. Example: Observe the
example below

OK

Oven Status:

OK

OK

OK

- ON : Oven Operating

- OFF : Oven Inoperating

Clock timer

Timer Set Up

Date Display

Current Weekday:
1= Monday, 2= Tuesday;

......; 7= Sunday

Menu

1. Select language by pres­sing or and confirm
with OK OK

3. Select Date format by
pressing
firm with OK OK

or and con-

2. Press OK OK to configu­rate Form Date

4. Select Year by pressing

or and confirm with
OK

5. Select Month by pressing
or and confirm with
OK

9. Configurate hour by pres-

sing or and confirm
with OK OK

6. Select Day by pressing
or and confirm with
OK

10. Configurate minute by

pressing or and con­firm with OK OK

7. Press
rate Form Time

11. Configurate Summer or
Winter time by pressing
or and confirm with OK
OK

OK to configu-

8. Select Time display
format by pressing or
and confirm with OK OK

Now your timer is configu­rated

PizzaMaster®

33

OK

OK

MENU

OK

Clock timer

Program Set Up

1. Press
gram ON-OFF time, confirm
with

5. Select ON minutes by
pressing or and con­firm with OK OK

Menu to pro-

2. Press OK OK to configu­rate new program

6. Select day by pressing
or and confirm with OK
OK

3. Press or to pro­gram ON or OFF times and
confirm with OK OK

7. Press
another day(s). Press or

to Save. Repeat steps 2

to 7 for individual day times

OK to Copy to

4. Select ON Hour by pres­ or and confirm

sing
with OK OK

8. Select days with or

and confirm with

OK

OK

9. Press OK OK to Save

13. Select OFF minutes
by pressing
confirm with OK OK

or and

10. Press OK OK to configu­rate new program

14. Select day by pressing
or and confirm with
OK

11. Press or to pro­gram ON or OFF times and
confirm with OK OK

OK

15. Press
another day(s). Press or

to Save. Repeat steps 10

to 15 for individual day times

OK to Copy to

12. Select OFF Hour by
pressing or and con­firm with OK OK

16. Select days with or
and confirm with OK OK.

Save after pressing OK OK

34

PizzaMaster®

Clear Programs

ESC

MENU

OK

MENU

OK

Clock timer

1. *Press

5. Select Delete All by pres­sing
with OK OK

Menu to start

or and confirm

2. Press or until you
find Delete and
confirm with OK OK

6. Press
the programs

OK to delete all

3. Press or to select
Single or Delete All (Step

5). Press OK OK to delete
Single program

7. Deleted confirmation is
showed

4. Press or to select
Single program. Press OK
OK to delete it

8. Press
to go to Program menu, or
two times to Exit

ESC one time

*Note: Use ”Clear Programs” to remove one or all the ON or OFF programs. You need to follow steps ”Program Set Up”
after this

.

Factory Reset

1. *Press
or until you find Op-

tions menu and confirm with

OK

Menu, press

2. Press or until you
find Factory Settings and
confirm with OK OK

3. Press
completly the timer

OK

OK to reset

4. Go to TIMER SET UP
steps to configurate the
timer

*Note: Use ”Factory reset” to remove all the data. You need to follow steps ”Timer Set Up” and ”Program Set Up” after
this.

PizzaMaster®

35

Pizza Recipe / Oven Settings / Baking Guidelines

Pizza Recipe and Baking Temperature

Pizza Dough Recipe

Flour (*bakers % = 100)

Always use a high quality flour (double zero (00) preferably an Italian brand as quality is higher and
more consistent)

Water (*bakers % = 65)

Salt (*bakers % = 3)

Yeast Fresh, (*bakers % = 1) or Dry (equivalent to fresh yeast as recommended by producer)

Baking Temperature (classic margarita pizza)

290 C / 554 F = 4min 10sec (change water to 50% change salt to 1.5%, add sugar with 1.5%, add oil with 3.5%)

310 C / 590 F = 3min 40sec (change water to 50% change salt to 1.5%, add sugar with 1.5%, add oil with 3.5%)

330 C / 626 F = 3min 20sec (change water to 55% change salt to 2%, add sugar with 1%, add oil with 3.5%)

350 C / 662 F = 2min 50sec (change water to 60% change salt to 2.5%, add sugar with 0.5%, add oil with 3.5%)

370 C / 698 F = 2min 30sec (baking at this temperature or higher we recommend our high temperature model)

400 C / 752 F = 2min 10sec

430 C / 806 F = 1min 50sec (at this temperature or higher the pizza “positively dry out” as most of the fluids vaporize)

460 C / 860 F = 90sec (5sec at this temperature or higher can make the difference between failure and success)

490 C / 914 F = 60sec

Oven Settings

Important!

- Always bake Pizza with the ovens ventilation open

- Never set the Top Heat lower than 3

- Use the entire oven deck by rotating the placement of the pizzas (never have a favourite spot in the oven)

- Standard setting for Top Front is (+2 for Pizza, +0 for Bread and to Roast/Bake/Grill Food), see page 28.

Pizza baked direct on stone Pizza baked in Pan or on Grid

Temperature See above recipe Temperature See above recipe
Top 6-8 Top 3-5
Bottom 0-3 Bottom 6-10

Roast/Bake/Grill Food Bread

Temperature 180-220 C (355-430 F) Temperature Japanese/Asian bread 160-190 C (320-375 F)
Top 5 European bread 200-240 C (390-465 F)
Bottom 5 Top 4

Bottom 6

If you require further baking guidance contact your local PizzaMaster representative or PizzaMaster directly.

36

PizzaMaster®

Pizza Recipe / Oven Settings / Baking Guidelines

Dough Preparation

Important!

Use cold water (this is important for having a uniform result) if using room temperature water the fermentation pro­cess starts and you will have less control over the fermentation.

1. Put water into mixer and thereafter dissolve the yeast in water. Put in salt and 75% of the flour.

2. Mix on lowest speed for 3min (depending on mixer the time can vary, the dough should be completely blended).

3. Start the mixer again on slowest speed.

4. After 5min start to add the remaining flour gradually.

5. Increase speed after 8min.

6. Stop mixing after 15min and let the dough rest for 20min.

7. Take out the dough from the mixer and put it on a floured surface and cut into balls (fro 33cm 310gr)

8. Place the dough balls in plastic boxes with airtight lids.

9. If the dough is wet it can be “sticky” put a little (very little) olive oil on the dough and your hands to make
dough handling easier.

10. Store cold for 2-3 days (for the very best result reshape doughballs every 24 hours)

Making the Pizza

1. Take out the dough from the fridge 90min before baking

2. If having a very light or wet dough it can be easier to use a wooden peel and/or open the pizza directly on
the peel.

3. For easier dough handling always use plastic tools when working with the dough.

4. Use as little flour as possible when “opening” the pizza dough and always shake off excess flour.

Recommendations

• Use only, for the tomato sause, canned whole tomatoes of good quality, remove all hard parts from the
tomatoes.

• Use buffalo mozzarella, dry the mozzarella as much as possible (tip is to put flaked sea salt on mozzarella
5-10min before use)

• Add extra virgin olive oil on pizza before putting it into oven for extra taste

• Do not use too much topping on pizza as this “kills” the dough

• Do not use wet toppings or topping with high water content on pizza as this can make the pizza soggy. Ex­ample is mushrooms or bell peppers, always roast simular toppings before so most of the water is removed.

• Topping can with benefit be placed on the pizza after taking it out from the oven.

• When taking the pizza out from the oven, place it on a grid or screen that is elevated at least 50mm/2in
as this lets the pizza “ventilate” (pizza is still baking after it is removed from oven and if placing it on a flat
surface it will condensate water and this will be sucked up into the crust making it soggier). Let the pizza
rest like this for 1-2min.

PizzaMaster®

37

Maintenance and Preventative Maintenance

Warning!

DO NOT use any cleaning agents on the hearthstones

DO NOT use pressure washing equipment or a water hose to clean the oven

DO NOT use abrasive materials like steel wool or abrasive sponges to clean the oven door glass or the

under built cabinets glass doors

DO NOT clean the oven door glass until it’s cool enough to touch

DO NOT use any oven cleaners or detergents to clean the aluminum coated steel interior

DO NOT clean the oven when it is hot to avoid burning injuries

DO NOT clean ovens in Phantom Black or Royal Gold exterior with any abrasive cleaners inclusive of

PizzaMaster cleaning cloth for stainless steel surfaces

Preventive Maintenance

DO always install oven with required minimum clearance for easy maintenance

DO create a cleaning program and regularly clean the oven

DO routinely service the oven and only use original parts

DO contact your nearest PizzaMaster representative or PizzaMaster directly if maintenance or repairs

are necessary

Important!

It is possible to use conventional non toxic oven cleaners but for the best possible cleaning result we
always recommend PizzaMaster cleaning products

Environment friendly cleaning

PizzaMaster has developed a unique range of cleaning and maintenance products especially made for pizza and bakery
ovens. Using these products saves the environment at the same time as they are much easier to use than conventional
oven cleaning products and helps keep your oven new longer.

Product Art. No Suitable for

Oven brush Metal with scraper 50053-01 cleaning the ovens hearth stones

from soot and baking deposits

Oven brush Soft 50053-02 cleaning the ovens hearth stones

from soot and baking deposits

Cleaning cloth package 50341 removing burned soot from ovens stainless steel exterior

no more need for oven cleaners when removing hard burned soot or
deposits, this cloth cleans the ovens stainless steel exterior dry without
the use of any water or cleaning fluids.

Cleaning sponge package 50716 regular exterior cleaning and cleaning oven door glass

sponge with one side that is a regular sponge and the other side is a
scratchy but non abrasive side that makes the daily cleaning very easy

To order these products contact your nearest PizzaMaster representative or PizzaMaster HQ directly

38

PizzaMaster®

Daily

Maintenance and Preventative Maintenance

Cleaning and Maintenance

1. Prepare Solution

Damp a nonabrasive
sponge in a solution of
dish liquid and water.
Use a soft cloth to dry

Weekly

5. Use PizzaMaster
Cleaning Cloth

PizzaMaster Cleaning
cloth is special for stain­less steel material.

Yearly Important

!

2. Clean Surfaces

Clean stainless steel front
exterior, door handles, dis­play, glass and shelves. Dry
with a soft cloth!

6. Clean Surfaces

Clean all the stainless steel
surfaces with the cloth,
always with grain direction.
Do NOT use over glass,
display, handles or labels!

3. Clean Stone

Brush and scrape out bake
deposit or soot regularly
during the day.
Use a metal and soft brush!

Monthly

7. Lubricate

Lubricate all the door
bushings.

4. Brush Wrapped

It is possible to use a cloth
lightly damped with water
and wrapped around the
head of the brush.

8. Use High Temperature
Lubricant

Use a non-toxic high tem­perature lubricant.

9. Clean Oven Chamber

Wait until the oven is com­pletely cold and remove
the stones; lift up the
stones using a flat screw­driver.

10. Vacuum Oven Chamber

Vacuum the chamber and
place back the stones exact
in the same position and
location.

PizzaMaster®

11. Ventilation Outlets

Clean soot and residues from
the front and back top ventila­tion outlets.

Always clean with
grain direction!

39

Maintenance and Preventative Maintenance

Steam System Cleaning and Maintanence

Cleaning

1. Turn off the water supply and
disconnect the hose from the
oven.

4. From the Water Block, take out
the filter and clean it

*Repeat the ”Installation steps”
before using the Steam System

2. Open the filter on the back flow
valve

Maintenance

1. RESET WATER BLOCK:
If a failure occurs causing a conti­nuous water leak, the Water Block
will shut off.
Using a pipe wrench, remove the
Water Block Safety valve

3. Take out the filter and clean it

2. Press the red plunger to reset
the Water Block

*Repeat the ”Installation steps”
before using the Steam System

UBC Cleaning

Daily Weekly Monthly

Empty the water container and
clean the inside of the container
with a sponge lightly damped with
a mix of water and dish fluid. Dry
with a clean soft cloth.

40

Clean the glass and interior cabinet
using a sponge lightly damped with a
mix of water and dish fluid. If neces­sary use the sponges white non abra­sive side. Dry with a clean soft cloth

PizzaMaster®

Remove all interior removable parts.
Clean all surfaces and corners
inside with a sponge lightly damped
with a mix of water and dish fluid.
Dry surfaces with a clean soft cloth.

How to replace the oven lamps

Changing of oven lamp and door gasket

Important!

Never touch the oven lamp with your fingers, this

will result in severe shortage of the lamps lifetime,
use gloves, a piece of paper or a piece of fabric to
hold the lamp when replacing it.

Warning!

Never try to change the oven lamp when the oven is

hot, this can lead to severe burn injuries.

Carefully remove the
glass, you can use a flat
screwdriver.

Do not allow the glass to
fall on the stone

Take out the defective lamp.
Make sure the old lamp has
the 2 pin legs like the new
lamp. If not part of the old
lamp can still be left in the
lamp socket, in this case it
is necessary to replace also
the lamp socket.

Important!

Never use other than original oven lamps supplied

from your PizzaMaster representative or directly from
PizzaMaster as this can damage the lamp transform­er and the lamp socket.

Place a small amount of
copper paste on the new
lamp pins make sure not to
place any copper paste on
the lamp bulb.

Never touch the new lamp
directly with your fingers!

Place the new lamp into
the lamp socket. Never
touch the new lamp di­rectly with your fingers.

Fit back the lamp glass.

How to remove door gasket for cleaning or replacement

Wait until the oven is at
room temperature.

Open the door.

For replacement of door
gasket it is necessary to use
a screwdriver with Phillips
Head.

Remove all screws, on both
left right hand and lower
side of the oven door.

Remove the gasket.

Make sure that the old gas­ket is fully removed.

8mm / 0.3 in

Place the gasket in the
gap between the door
frame and the stainless
steel parts. Make sure
the gasket is left out with
8mm/0.3in.
Fasten gasket and stain­less steel parts by attach­ing all screws.

PizzaMaster®

41

Throubleshooting

Throubleshooting

For reasons of safety and the validity of the warranty, all electrical work must be carried out by a qualified electrician.

SYMPTOM POSSIBLE CAUSE PROBABLE SOLUTION

The oven (all
decks) does not
start, oven deck
lights is off and
display (ED mo­del) is completely
dark

1 oven deck does
not start, OFF
is visual in the
display

1 or 2 (per deck)
oven lights does
not work but oven
deck is heated
normal

The power to the oven has been disconnec­ted

Bottom decks internal circuit breaker F101
has tripped

1 or more burned out PCB board. A broken
PCB board is mostly recognized by a slightly
round top of the PCBs black transformer,
when not broken/short circuit it is flat.

If equipped with automatic start/stop timer,
settings are incorrect or timer is broken

Only for ED model, automatic timer function
is activated (Auto LED is lid up green) next
to ON/OFF button on the decks display.

1 or more oven lamp bulbs is broken Replace the broken lamp bulbs, see

PCB board lamp output terminal can be

broken.

If both lamps are out the lamp transformer
can be broken (it is important to use original
lamp bulbs)

Control voltage for all phases on termi­nal X100 on deck 1

Reset tripped breaker

Replace the broken PCB boards. Con­trol voltage as the most common cause
to a broken PCB board is a faulty electri­cal/voltage connection.

Set main switch to position 1, restart
oven. If oven starts see page 30-33 for
correct timer settings, restart with timer
again. If timer is broken replace timer.

Press and hold the displays ON/OFF
button until the Auto LED is turned off,
then start the deck by pressing the ON/
OFF button

page 21

Control voltage between terminals (for
ED models ”LA” on green contact to
PCB board), should be 200-250V, if not
replace PCB board.

Control voltage on ceramic terminal
prior lampsocket, voltage should be 10­12V. If not replace lamp transformer.

Oven temperature
drop too much or
recovery period is
too long

42

Lampsocket is broken. (still no lights and
lamp -bulbs -PCB board -transformer have
been checked OK)

Top and/or Top Front heat zones settings are
too low

The draft connected to the ovens ventillation
is too high

The power to the oven has been partly dis­connected

The ovens ventillation is closed when oven is
fully loaded

A contactor has burned out or a contactor
output is broken

PizzaMaster®

Replace lampsocket.

Increase Top and/or Top Front heat

zones, see page 26

Reduce draft, see page 16

Check external breakers/fuses and
check that there is power in all the inco­ming phases

Open the ovens ventilation

Check contactors all in- and outputs
(L1-L3 and T1-T3)

If solution is not found please contact your nearest PizzaMaster our service department on: e-mail: [e-mail] or phone: + 4633-230 025

The top of the
pizza is too dark

The bottom of the
pizza is to dark

Throubleshooting

Top and Top Front heat zones are too high Decrease Top and/or Top Front heat

zones, see page 23 and 26

The temperature is too high Decrease temperature

The baking time is too long Decrese baking time

Bottom Heat Zone is set too high Decrease Bottom heat zone

Temperature is too high Decrease temperature

The oven has been used for a long period Swipe the stone hearths with a lightly

by water damped cloth

Both top and bot­tom of the pizza is
too dark

Baking time is too
long before the
pizza is ready

The pizza is not
baked enough at
the front of the
oven

The pizza is baked
too much at the
front of the oven

Temperature is too high in relation to pizza

dough recipe

Baking time is too long Reduce baking time

Temperature is too high Reduce temperature

Pizza recipe needs to be reviewed See baking guidelines on page 34-35

Temperature is too low Increase temperature

Top and/or Top Front heat zone settings are

set too low

Pizza recipe needs to be reviewed See baking guidelines on page 34-35

Top Front heat zone is too low or Top heat

zone too high

The door sealing is bad or broken Replace door sealing

Top Front heat zone is too high or Top heat

zone too low

A contactor has burned out or a contactor

output is broken

See baking guidelines on page 34-35

Increase Top and/or Top Front heat

zones

Balance Top heat zones. Top Front

shold be +2 in relation to Top, see page
26

Balance Top heat zones. Top Front

shold be +2 in relation to Top, see page
26

Check contactors all in- and outputs

(L1-L3 and T1-T3)

The oven bakes
uneven in certain
spots

The pizza crust is
too soft

The pizza is too
wet

The entire deck is not used or pizza is pla-

ced on a favorite spot in the oven.

A contactor has burned out or a contactor

output is broken

The ovens ventillation is closed Open the ovens ventilation

Dough recipe needs to be reviewed See baking guidelines on page 34-35

Dough recipe needs to be reviewed See baking guidelines on page 34-35

Always rotate the placement of the piz-

zas by working left to right and front to
back.

Check contactors all in- and outputs

(L1-L3 and T1-T3)

PizzaMaster®

43

Capacities and technical data

PM 724 x 1500

PM 725

x 1840

PM 734 x 1500

PM 735 x 1840

PM 744 x 1500 4

5

4

5

4

5

PM 745 x 1840

1125 x 905

Optional
high deck = 245

(1 655)

(1 825)

(1 910)

(1 995)

(2 200)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

(1 655)

(1 825)

(1 910)

(1 995)

(2 200)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

(1 655)

(1 825)

(1 910)

(1 995)

(2 200)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

6.7

9.5

12.5

Optional
high deck = 245

Optional
high deck = 245

Optional
high deck = 9.6

Optional
high deck = 9.6

Optional
high deck = 9.6

PizzaMaster® 700 series

Dimensions in millimetres

Model

PM 724 x 1500

PM 725

PM 734 x 1500

PM 735 x 1840

PM 744 x 1500 4

PM 745 x 1840

Width x Depth x Height (incl. support, hood)

External Internal

(1 655)

(1 825)

x 1840

(1 910)

(1 995)

(2 200)

(1 655)

(1 825)

(1 910)

(1 995)

(2 200)

(1 655)

(1 825)

(1 910)

(1 995)

(2 200)

Optional
high deck = 245

Optional
high deck = 245

Optional
high deck = 245

1125 x 905

Dimensions in inches
Width x Depth x Height (incl. support, hood)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

Internal

Optional
high deck = 9.6

Optional
high deck = 9.6

Optional
high deck = 9.6

External

Decks

4

5

4

5

5

Capacity - pizzas per deck

Power
kW per

254 mm

deck

10 in

6.7

9.5

12.5

355 mm
14 in

406 mm
16 in

457 mm
18 in

® 800 series

Internal External

(1 655)

(1 825)

(1 910)

Optional
high deck = 245

(1 995)

(2 200)

(1 655)

(1 825)

Optional

(1 910)

high deck = 245

(1 995)

(2 200)

(1 655)

(1 825)

(1 910)

Optional
high deck = 245

(1 995)

(2 200)

Internal External

(1 655)

(1 825)

(1 910)

Optional
high deck = 245

(1 995)

(2 200)

(1 655)

(1 825)

1 380 x 920 x 210

(1 910)

Optional
high deck = 245

(1 995)

(2 200)

(1 655)

(1 825)

1 840 x 920 x 210

(1 910)

Optional
high deck = 245

(1 995)

(2 200)

Dimensions in inches
Width x Depth x Height (incl. support, hood)

Internal

(65.2)

(71.9)

(75.2)

Optional

(78.5)

high deck = 9.6

(86.6)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

(65.2)

(71.9)

(75.2)

(78.5)

(86.6)

Optional
high deck = 9.6

Optional
high deck = 9.6

Internal

36.2 x 36.2 x 8.2

Optional
high deck = 9.6

54.3 x 36.2 x 8.2

Optional
high deck = 9.6

72.4 x 36.2 x 8.2

Optional
high deck = 9.6

Dimensions in inches
Width x Depth x Height (incl. support, hood)

PizzaMaster

Dimensions in millimetres

Model

PM 824

PM 825

PM 834

PM 835

PM 844 4

PM 845

Model

PM 924

PM 925

PM 934

PM 935

PM 944 4

PM 945

Width x Depth x Height (incl. support, hood)

External

PizzaMaster® 900 series

Dimensions in millimetres
Width x Depth x Height (incl. support, hood)

External

9

9

9

9

9

9

9

9

9

Decks

Decks

Power
kW per
deck

4

5

4

5

5

Power
kW per
deck

11.0 5

4

5

16.9

4

5

21.4

5

Capacity - pizzas per deck

254 mm
10 in

Capacity - pizzas per deck

254 mm
10 in

355 mm
14 in

355 mm
14 in

12

18

24

406 mm
16 in

406 mm
16 in

8

11

457 mm
18 in

457 mm
18 in

44

For complete technical information refer to technical specification sheets for each individual oven series

PizzaMaster®

EU-Declaration of conformity

EU-Declaration of conformity

Svenska BakePartner AB

declare under sole responsibility that the PizzaMaster oven

is approved and in conformity with,

Electromagnetic compatibility Directive 2004/108/EC,

and applicable supplements

Low voltage Directive 2006/95/EC, and applicable supplements

Modular ovens

PM 721 - PM 722 - PM 723 - PM 724 - PM 725
PM 731 - PM 732 - PM 733 - PM 734 - PM 735
PM 741 - PM 742 - PM 743 - PM 744 - PM 745

PM 821 - PM 822 - PM 823 - PM 824 - PM 825
PM 831 - PM 832 - PM 833 - PM 834 - PM 835
PM 841 - PM 842 - PM 843 - PM 844 - PM 845

PM 911 - PM 912 - PM 913 - PM 914 - PM 915
PM 921 - PM 922 - PM 923 - PM 924 - PM 925
PM 931 - PM 932 - PM 933 - PM 934 - PM 935
PM 941 - PM 942 - PM 943 - PM 944 - PM 945

...............................................................

Christer Andersson

Managing Director

Svenska BakePartner AB

Date

2014-04-01

PizzaMaster®

45

Notes

46

PizzaMaster®

Notes

PizzaMaster®

47

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W

S

O

T

I

O

N

S

N

We are always ready

to assist you!

O

L

D

T

R

A

D

T

I

S

N

O

I

PizzaMaster® Stone Hearth Deck Ovens are manufactured by Svenska BakePartner AB

Customer Support: Tel: [phone] I Fax: [phone] I E-mail: [e-mail]

Website: www.pizzamaster.com or www.bakepartner.com I HQ: Svenska BakePartner AB, Odegardsgatan 5, SE 504 64 Boras Sweden