Revent Deck Oven Parts List

Art No 9343 A

OPERATION MANUAL

Revent Incorporated 100 Ethel Road West Piscataway, NJ 08854 Phone #800-822-9642 www.revent.com

Modular Deck Oven

THE MANUAL SHOULD STAY WITH THE OVEN

Oven identification

Modular Deck Oven Operation Manual, October 2011

Oven identification Oven identification 2 Preface Important information 4 Chapter 1: Introduction 6

General How the Revent Modular Deck Oven works 6 Information Standard features 6

Options 7 Dimensions and weights 7 Wiring diagram 7 LCD Screen 7

Chapter 2: Regarding installation 8 Installation

Chapter 3: Introduction 12 Operating Key components 13

Instrumentation 14 Baking 16 Baking with steam 18 More Baking instructions 19 Overheating 20 Cool down 20 Burners 21

Chapter 4: Cleaning 23 Routine Mechanical maintenance 24 Maintenance Lubrication needed 26

Oven safety checks 26

Chapter 5: Troubleshooting 28 Troubleshooting

Appendices: A Technical specifications

B Spare parts and Wiring diagram C Oven components D Control panel and control box F Measurement diagram

Modular Deck Oven Operation Manual, October 2011

General informat ion to the owner/operator:

Read this manual prior to first use or if you are uncertain of how to use this product.

servicing and cleaning the oven hav e the appropriate knowledge of how to handle the oven. It

laws.

FOR YOUR SAFETY – IF YOU SMELL GAS OR IF YOU SUSPECT A GAS LEAK:

• Open windows.

Natural gas is lighter than air and propane is heavier t han air!

FOR YOUR SAFETY

Do not store or use gasoline or other flam m able vapors or liquids in the vicinity of this appliance.

Remember, improper use or installation of this product may void warranty. This oven is to be used for food products only, except for those containing vol atile and/or

flammable ingredients. Racks and trays should not be used outside the bakery environment or for other products than for food products.

It is the responsibilit y of the oven owner/operator to make sure that all per sonnel using, is important that they know the contents of all warnings in this manual. It is generally t he

responsibility of the oven owner/operator to take precautions to protect people or animals from getting hurt.

It is the responsibilit y of the owner/oper ator to make sure that this oven i s m aintained and serviced according to the instructions in this manual and according to applicable codes and

DANGER

• Evacuate people in risk zone.

• Do not try to light any appli a nce .

• Don’t touch electrical switches or any other equipment that might cause sparks

(including phones or cel l phones) in your b uilding.

• Extinguish any open flame.

• Immediately call your gas supplier. Follow the gas supplier’s instructions

• If you cannot r ea ch your gas supplier – call the fire department.

• Never use flame or any kind of spark for gas leak detection. This could cause fire

and/or explosion.

REMEMBER!

DANGER

Modular Deck Oven Operation Manual, October 2011

IMPORTA NT INFORMATION CONCERNING BURNER (IF USED) IN THIS OVEN

• WARNING! Only allow an AUTHORISED SERVICE COMPANY to adjust the burner.

maintenance of the burner.

WARNING

Special instruments and training are required.

• WARNING! Carbon monoxide poisoning hazard. Carbon monoxide is a col orless, odorless gas that can kill. Do not use the burner in an un-vented, enclosed area. Carbon monoxide may accumulate.

• WARNING! Do not adjust the pressure regulator. A high pressure produces carbon monoxide. Any adj ustment of the burner must be performed by an AUTHORISED SERVICE COMPANY.

• WARNING! Check flue gases for carbon monoxide before use (requires special equipment).

• WARNING! Do not attempt to use a gas valve set for natural gas on LP gas, or a gas valve set for LP gas on natural gas.

• WARNING! Any modifications to the burner wil l void warranty and will invalidate Safety Agency Certification.

• WARNING! Damage to ignition control could result in fatal accidents. Do not attempt to repair or disassemble the ignition control. Ignition control that has been wet must be replaced.

• WARNING! Calling for burner service and maintenance of safety devices in this oven is the sole responsibility of the owner/operator.

• WARNING! All installations must be made in accordance with all local codes, which may differ from instructions given i n this manual.

• WARNING! Improper negative pressure in the heating unit of the oven might damage the heating unit, burner, ov en and the property and al so cause per sonal injuries or death. Improper negative pressure will void warranty.

• WARNING! Electric shock hazard. High voltages are present in this equipment. Follow these rules to avoid electric shock: Use only a properl y grounded circuit. A ground fault interrupter is recommended. Do not spray water directly on the burner. Turn off power before servicing.

• WARNING! Overheating hazard. Should overheating occur: Shut off the manual valve to the appliance. Do not shut off the control switch to the pump or blower .

The installer should inform and demonstrate to the user the correct operation and

This Instruction Handbook follows: European Norm: SS-EN 1673:2000E Revent ISO 9001 Document Routine.

Modular Deck Oven Operation Manual, October 2011

Chapter 1

GENERAL INFORMATION

INTRODUCTION The Revent Modular Deck Oven is delivered so that the decks can be parted for easier

intake and moving (splitable oven). The Revent Modular Deck Oven is suitable for small to medium size bakeries. It is

available up to five decks in height and up to three trays in width. (See Brochure) HOW THE REVENT MODULAR DECK OVEN WORKS The Revent Modular Deck Oven transfers heat to the baked goods by the means of

conduction from the bottom and radiation from the top of the baking chamber. The electric heaters transferring the heat to the pr oducts in the oven chamber ar e located

in three zones: The bottom zone, located immediately under the ov en chamber floor , the top zone, just below the oven chamber ceiling and the door heating zone just below the oven chamber ceiling close to the door.

The controls (provided on the c ontrol panel) allow y ou to easily regulate temperat ure, heat generation from the three zones (top/ bottom/door), steam (optional), and baking time.

FEATURES

- Each deck individually heated, controlled and operated

- Fast continuous operation

- All stainless steel outside lining

- Heavily insulated all over to prevent heat loss

- Glass doors

- Easy to use oven chamber temperature regulator

- Steam damper fitted on each deck

OPTIONS

- Built-in steam generator (one per deck)

- Stone soles

- Oven stand with tray storing supports

- Under built prover

- Tray grid for oven chamber bottom

- Retractable tray rest in stand

DIMENSIONS AND WEIGHTS See appendix A for all product dimensions and weights. WIRING DIAGRAM See appendix B for wiring diagram.

Modular Deck Oven Operation Manual, October 2011

The information in this section is for the owner/operator and user(s) to understand basic requirements for a successful installation.

To meet the product requirements, local codes, product warranty etc, Revent recommends

• How to operate the oven.

Keep everyone clear fr om the risk of getting hurt from oven parts that are moved or lift ed.

The oven should be installed on a non-combustible floor surface equal to the oven foot-print.

Water temperature at wat er inlet must not exceed maxi mum 140°F. The oven should not be fitted with a w ater softener, since it can cause seri ous damage to the oven. A filter should be

Chapter 2

INSTALLATION

IMPORTANT POINTS ABOUT INSTALLATION

that a REVENT AUTHORISED DEALER/DISTRIBUTOR is used for installation and service. A REVENT AUTHORISED DEALER/DISTRIBUTOR is trained in:

• How to install an oven.

• How to service an oven.

WARNING

PREPARE THE INSTALLATION SITE

To assemble a Revent oven in the most effective way, it i s important to first find:

-a suitable place to unload the oven.

-a bay or place where a forklift truck can manoeuvre.

-how to get to the spot where the oven will be inst alled.

-if you will need to go up or down steps or around tight corners?

THE CONDITION OF THE FLOOR

WARNING

The floor where the oven is to be erected shoul d be level and non-combustible. The slope of the floor can be no greater than 0.04” per foot in any direction. B e careful that the floor does not slope downwards toward the back or side wall (if instal led in a corner).

WATER AND DRAINS Water pressure should be at least 64psi for optimum steam system results. If lower water pressure is causing poor steam system results, a booster pump should be installed.

CAUTION

Modular Deck Oven Operation Manual, October 2011

installed just in front of the solenoid valve if there is any doubt regarding the water quality.

Water or the water connection from the steam drain outlet is extremely hot and may cause serious burns.

All electrical connections are t ightened at the Revent factory prior to delivery according to t he

retightened if necessary during installation.

CAUTION

Before the oven is put into place, the drainage pipes must be planned. Drainage pipes must be planned according to local plumbing regul ations. Note that the pipes must dr op off for proper drainage.

ELECTRICAL The ovens shall be connected with separate fuses, with future servicing in mind. A lockable circuit-breaker should be installed to allow easier servicing.

Plan the electrical connections in advance. It is easier to install the electrical feed to the oven before the oven is in place rather t han aft er.

WARNING

manufacturers stipulated torque r equirement. However, during tr ansport electrical connections as well as any connection can become

loose. For this reason we recommend that all electrical connections are checked and

VENTILATION The oven combined damper duct has a dia of 2.75” and should be fitted to a properly

insulated stack.

INSTALLATION It is important to have the site ready for the installation to avoid unnecessary delays.

Survey the site. Check all intake openings and tig ht corners to be sure that it is possible to take the oven in. Find a suitable place to unload the oven, preferably somewhere that a forklift truck or other lifting device can manoeuvre.

If you place the oven against the left-hand side wall (as you stand facing the oven front), the space between the wall and the oven side panel should be a minimum of 0.4”.

If you intend to place the oven, contr arily, ag ainst the right-hand side wall, the s pace must only exceed 2” if the oven can be pushed in after assembly and likewi se be pulled out for future service. How ever, if it cannot, you must all ow a minimum of 31.5” between the ov en panel and the right wall of premises.

If the oven contains the optional built-in steam generator and cannot be pulled out from the

Modular Deck Oven Operation Manual, October 2011

wall for future service, you must also allow 31.5” clearance on the left-hand side as well. Minimum distance between the rear premises wall and the rear part of the oven body (including the damper outlet cover) must exceed 4”.

UNPACKING THE REVENT MODULAR DECK OVEN The oven is crated on a wooden pallet. Optional equipment, such as oven stand, is

packed on top of the oven. Stone soles and or spacer g r i d( s) for t he deck floor is packed inside the oven chamber. Retractable tray rest is shipped in separate package(s).

Before unpacking the oven check the pac kage completel y for any transp ortat ion da mages. Unpack the oven and make a thorough inspection for transport damages.

SPLITTING THE DECKS A modular oven is delivered as one unit but can be split to enable easier intake. To split the oven: Open the right-hand side cover panel to disclose electrical connections. Disconnect all

cables between the decks obser ving the colours of the w ire leads. Unscre w the appli cable bolts in this section between all decks that you wish to split.

Dismantle the smoke hood on the back side of the oven. Unscrew the scr ews holding the thin sheet metal deck fixator.

Unscrew the two socket head cap screws (just above the oven door, in two separate holes).

Lift the oven deck - gently - straight up. If the deck is too heavy, it is possible to lift the deck enough to fit tubes under it and then roll it on to a lift or forklift.

REASSEMBLING THE DECK To reassemble the deck oven after it has been spl it, simply rever se the above procedure s. INSTALLING THE REVENT MODULAR DECK OVEN Place the oven in a position that allows you to conveniently complete the installation.

Allow a minimum of 0.4” space between the oven side panel ( to y our lef t as y ou fac e the front of the oven) and nearest object. Likewise, the space on the r ight hand si de m ust be no less than 2” for the cooli ng of electrical components . We recommend space to be 31. 5” on this side to facilitate eas y servicing, unless the oven can be pulled out for this purpose. Space between rear wall and oven should be no less than 4”.

Level the oven off. No more than 0.04” per foot in any direction is permitted. Connect the damper outlet to the stack (appendix F item 4). T he oven combined dam per

outlet has a dia of 2.75” mm and should be fitted to a pr operly i nsulated s tack. T he oven combined damper outlet should also be insulated. If the stack is connected to a ventilation/fan system, a draft by-pass should be used.

Modular Deck Oven Operation Manual, October 2011

Connect water and drains (appendix item 1). If the ov en or ov en deck s ar e or der ed wit h steam function (optional) the solenoid valve is for 1/4" connection.

Electrical connections (appendix F i tem 7) should be carri ed out by a qualified elec trician.

Suitable wire area should be selected to sui t rated current. Rem ember to all ocate enough wire length to allow for oven being pulled out for servicing. A separate "service circuitbreaker" should be installed so that the power can be disconnected during service. Remember to place this breaker so it can be easily seen by the service engineer when working on the oven. This is a safety measure.

Make sure that the circuit -breaker is in the "zero" posi tion. Connect the power supply cable to the terminal block.

+ 22 hidden pages

Revent Deck Oven Parts List

Art No 9343 A

Oven identification

CONTENTS

DANGER

IMPORTANT POINTS ABOUT INSTALLATION

WARNING

THE CONDITION OF THE FLOOR

WARNING