Art No 9343 A
OPERATION MANUAL
Modular Deck Oven
Revent Incorporated 100 Ethel Road West Piscataway, NJ 08854 Phone #800-822-9642 www.revent.com
THE MANUAL SHOULD STAY WITH THE OVEN
Modular Deck Oven Operation Manual, October 2011
Oven identification
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Modular Deck Oven Operation Manual, October 2011
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CONTENTS |
Oven identification |
Oven identification |
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Preface |
Important information |
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Chapter 1: |
Introduction |
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General |
How the Revent Modular Deck Oven works |
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Information |
Standard features |
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Options |
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Dimensions and weights |
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Wiring diagram |
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LCD Screen |
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Chapter 2: |
Regarding installation |
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Installation |
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Chapter 3: |
Introduction |
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Operating |
Key components |
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Instrumentation |
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Baking |
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Baking with steam |
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More Baking instructions |
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Overheating |
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Cool down |
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Burners |
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Chapter 4: |
Cleaning |
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Routine |
Mechanical maintenance |
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Maintenance |
Lubrication needed |
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Oven safety checks |
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Chapter 5: |
Troubleshooting |
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Troubleshooting |
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Appendices: |
A |
Technical specifications |
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B |
Spare parts and Wiring diagram |
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C |
Oven components |
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D |
Control panel and control box |
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F |
Measurement diagram |
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Modular Deck Oven Operation Manual, October 2011
General information to the owner/operator:
Read this manual prior to first use or if you are uncertain of how to use this product.
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 volatile 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 responsibility of the oven owner/operator to make sure that all personnel using, servicing and cleaning the oven have the appropriate knowledge of how to handle the oven. It is important that they know the contents of all warnings in this manual. It is generally the responsibility of the oven owner/operator to take precautions to protect people or animals from getting hurt.
It is the responsibility of the owner/operator to make sure that this oven is maintained and serviced according to the instructions in this manual and according to applicable codes and laws.
DANGER
FOR YOUR SAFETY – IF YOU SMELL GAS OR IF YOU SUSPECT A GAS LEAK:
•Open windows.
•Evacuate people in risk zone.
•Do not try to light any appliance.
•Don’t touch electrical switches or any other equipment that might cause sparks (including phones or cell phones) in your building.
•Extinguish any open flame.
•Immediately call your gas supplier. Follow the gas supplier’s instructions
•If you cannot reach 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!
Natural gas is lighter than air and propane is heavier than air!
DANGER
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this appliance.
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Modular Deck Oven Operation Manual, October 2011
WARNING
IMPORTANT INFORMATION CONCERNING BURNER (IF USED) IN THIS OVEN
•WARNING! Only allow an AUTHORISED SERVICE COMPANY to adjust the burner. Special instruments and training are required.
•WARNING! Carbon monoxide poisoning hazard. Carbon monoxide is a colorless, 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 adjustment 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 will 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 in this manual.
•WARNING! Improper negative pressure in the heating unit of the oven might damage the heating unit, burner, oven and the property and also cause personal 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 properly 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 maintenance of the burner.
This Instruction Handbook follows:
European Norm: SS-EN 1673:2000E
Revent ISO 9001 Document Routine.
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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 products in the oven chamber are located in three zones: The bottom zone, located immediately under the oven 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 control panel) allow you to easily regulate temperature, 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.
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Modular Deck Oven Operation Manual, October 2011
Chapter 2
INSTALLATION
IMPORTANT POINTS ABOUT INSTALLATION
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 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.
•How to operate the oven.
WARNING
Keep everyone clear from the risk of getting hurt from oven parts that are moved or lifted.
PREPARE THE INSTALLATION SITE
To assemble a Revent oven in the most effective way, it is 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 installed.
-if you will need to go up or down steps or around tight corners?
THE CONDITION OF THE FLOOR
WARNING
The oven should be installed on a non-combustible floor surface equal to the oven foot-print.
The floor where the oven is to be erected should be level and non-combustible. The slope of the floor can be no greater than 0.04” per foot in any direction. Be careful that the floor does not slope downwards toward the back or side wall (if installed 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
Water temperature at water inlet must not exceed maximum 140°F. The oven should not be fitted with a water softener, since it can cause serious damage to the oven. A filter should be
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Modular Deck Oven Operation Manual, October 2011
installed just in front of the solenoid valve if there is any doubt regarding the water quality.
CAUTION
Water or the water connection from the steam drain outlet is extremely hot and may cause serious burns.
Before the oven is put into place, the drainage pipes must be planned. Drainage pipes must be planned according to local plumbing regulations. Note that the pipes must drop 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 than after.
WARNING
All electrical connections are tightened at the Revent factory prior to delivery according to the manufacturers stipulated torque requirement.
However, during transport electrical connections as well as any connection can become loose. For this reason we recommend that all electrical connections are checked and retightened if necessary during installation.
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 tight 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, contrarily, against the right-hand side wall, the space must only exceed 2” if the oven can be pushed in after assembly and likewise be pulled out for future service. However, if it cannot, you must allow a minimum of 31.5” between the oven panel and the right wall of premises.
If the oven contains the optional built-in steam generator and cannot be pulled out from the
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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 grid(s) for the deck floor is packed inside the oven chamber. Retractable tray rest is shipped in separate package(s).
Before unpacking the oven check the package completely for any transportation damages. 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 observing the colours of the wire leads. Unscrew the applicable 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 screws 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 split, simply reverse the above procedures.
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 your left as you face the front of the oven) and nearest object. Likewise, the space on the right hand side must be no less than 2” for the cooling of electrical components. We recommend space to be 31.5” on this side to facilitate easy 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). The oven combined damper outlet has a dia of 2.75” mm and should be fitted to a properly insulated stack. The 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.
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Modular Deck Oven Operation Manual, October 2011
Connect water and drains (appendix item 1). If the oven or oven decks are ordered with steam function (optional) the solenoid valve is for 1/4" connection.
Electrical connections (appendix F item 7) should be carried out by a qualified electrician.
Suitable wire area should be selected to suit rated current. Remember to allocate 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" position. Connect the power supply cable to the terminal block.
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