CS aerotherm Convection Oven BU-TO
Safety Warnings
Failure to comply with the following guide may cause damage and injury even fatal, forfeits the warranty and relieves the Manufacturer of any liability. Before installation, use and maintenance of the equipment, please read this booklet carefully and keep it carefully for any future consultation by the various operators. If you do not understand all the contents of this booklet, please contact the Manufacturer. In case of loss or deterioration of the documentation, request the Manufacturer to send the replacement one.
- Before use and maintenance of the equipment carefully read this booklet and keep it carefully for any further future consultation by the various operators. If some parts are not understandable, please contact the Builder.
- In case of transfer of the equipment, have the new user have this booklet.
- Use, cleaning and maintenance other than those indicated in this booklet are considered improper and may cause damage, injury or fatal accidents, render the warranty void and relieve the Builder of any liability.
- Cleaning and maintenance intended for the user must not be carried out by children without supervision.
- Children must be supervised to ensure that they do not play with the appliance.
- This appliance must only be used for the cooking of food in professional kitchens by qualified personnel: any other use does not conform to the intended use and therefore dangerous.
- It is recommended to monitor the equipment throughout its operation.
- The apparatus may be used by children aged 8 years or more and by persons with reduced physical, sensory or mental capacity, or without experience or knowledge, provided that they are supervised or after instructions concerning the safe use of the apparatus and the understanding of the hazards inherent in it. Children should not play with the brace. Cleaning and maintenance to be carried out by the user and shall not be carried out by children without surveillance.
- If the equipment does not work or you notice functional or structural anomalies, disconnect it from the power and water supply and contact a Service Center Authorised by the Builder without attempting to repair it yourself. For a possible repair request the use of original spare parts. Failure to comply with this requirement renders the Warranty void.
- It is recommended, to ensure that the appliance is in perfect conditions of use and safety, that it be subject to maintenance and control by an authorised service centre at least once a year.
- Do not block any air intake on the equipment. The user must only carry out routine cleaning operations. For inspection, extraordinary maintenance and replacement of defective components, please contact an Authorised Service Centre to send a specialised and adequately trained technician.
- Before carrying out any cleaning, it is necessary to disconnect the power supply of the appliance and wear appropriate personal protective equipment (e.g. gloves, etc.).
- If the appliance is fitted with wheels or is positioned above a piece of furniture with wheels, its freedom of movement must be limited by means of anti-movement devices (e.g. chains) so that during movement it cannot in any way damage the electrical cables, water and drain pipes.
Installation Instructions
- All installation and extraordinary maintenance operations must be carried out only by qualified personnel authorised by the Builder, in accordance with the regulations in force in the country of use and respecting the regulations relating to installations and safety at work.
- Before installing the equipment, check the compliance of the plants with the regulations in force in the country of use and with the information on the technical data plate.
- The equipment shall be disconnected from the power supply before any installation or maintenance is carried out.
- Interventions, tampering or changes not expressly authorised and that do not comply with the provisions of this manual will discontinue the warranty. Installation or maintenance other than those indicated in this booklet may cause injury or fatal accidents to the installer and the user and cause damage to the facilities of the installation site.
- Replacement of the power cord shall only be carried out by a qualified and authorised technician. The cable may only be replaced by one of similar characteristics: the technical data plate always indicates the type of cable to be used and its section. The grounding cable must always be green yellow.
Equipment Transport
Wearing personal protective equipment, bring the equipment into the installation room using a forklift truck. In the case of trolley ovens, insert the forks from the front side taking care not to damage the carriage lanes and the exhaust pipe located at the bottom of the furnace
Attention
Equipment must never be overturned, or upside down!
During the handling is forbidden the transit or the permanence of not employed persons near the working area. The packaging material, as potentially dangerous, must be kept out of reach of children or animals and properly disposed of in accordance with local regulations.
Placement
When choosing the positioning room, take into account that the equipment must be easily movable for any extraordinary maintenance: pay attention that any masonry works after installation (e.g. building walls, replacing doors with narrower ones, renovations, etc...) does not hinder movement.
The positioning room shall:
- Be well ventilated and not exposed to atmospheric agents.
- Have a temperature between +5 and +45 ºF (+41 ºF and +113 ºF) and humidity below 70%.
- Have a floor without roughness, perfectly leveled and supporting the equipment at full load.
Venix Ovens User manual - To comply with the current regulations in terms of safety at work and on plants.
- Be dedicated to the preparation of food.
It is recommended to install the equipment:
- Under a fume hood of adequate power (read the section on fume exhaust carefully);
- So that you have access to the connections;
- So that the equipment door can be fully opened.
IT IS NOT RECOMMENDED TO PLACE NEAR OTHER EQUIPMENT THAT REACHES HIGH TEMPERATURES.
In case there is a need to provide a space of at least 50 cm side and 70cm back from these or interpose an insulating wall.
FOR SAFETY REASONS, DO NOT PLACE THE HIGHEST PAN AT A HEIGHT OF MORE THAN 160 CM.
If this is necessary, the “burn hazard” adhesive provided with the equipment must be applied at the indicated height.
DO NOT PLACE THE EQUIPMENT IN THE VICINITY OF FLAMMABLE AND/OR POTENTIALLY EXPLOSIVE MATERIALS OR CONTAINERS (E.G. PARTITIONS, GAS CYLINDERS, ETC.) DUE TO FIRE HAZARDS.
Cover any walls with non-flammable thermal material.
THE EQUIPMENT IS NOT SUITABLE FOR RECESSED INSTALLATION. DIRECT GROUND SUPPORT OF THE EQUIPMENT IS NOT ALLOWED.
Supports are available from the Manufacturer and/or Retailer to be placed under it to obtain the desired height from the ground. Do not install equipment without pins. The equipment can be positioned:
- Above a table or a cabinet made of non-flammable material;
- On top of a compatible leavening agent;
- On top of a compatible furnace or a compatible blast chiller;
- Above a structure of the Builder (stand).
Support Over a Table / Wardrobe
If the equipment is positioned above a work table or a neutral cabinet, the latter must be perfectly level and stable, must support the equipment at full load, and the support surface must be fireproof and resistant to high temperatures. If necessary, act on the feet of the equipment to adjust the setting.
Support on top of a Leavening Device
If the equipment is placed on top of a leavening device of the same series, it is sufficient to place it on top of the latter, making sure that the feet are stable and fit into the pins of the lower structure.
Support over an Oven or Blast Chiller Temperature
If the equipment is positioned above furnaces or blast chillers of the same series, it is mandatory to mount the overlap kit to be requested from the manufacturer, then insert the base of the oven feet into the pins of the lower equipment. For the assembly instructions of the overlay kit refer to the sheet contained in the packaging of the same.
Support on a Stand
If the equipment is positioned above a stand, insert the base of its feet into the pins of the lower structure. You can always complete your composition, adding or replacing accessories and complementary equipment, in this way you can meet every need for cooking or space. Visit our website or contact us for any further information.
Electrical Connections
Attention: Before proceeding with the electrical connection, read carefully the safety warnings in the first pages of this manual and always compare the system data with those shown in the technical data plate.
The connection to the power supply must comply with the regulations in force in the country of installation of the equipment and must be carried out by qualified personnel and authorized by the manufacturer. Failure to comply with these rules may cause damage and injury, forfeits the warranty and relieves the Manufacturer of any liability.
When the appliance is in operation, the value of the supply voltage must not differ by +/- 10% of the value reported in the technical data.
The illustrated connection and the colors of the cables are indicative, please refer ONLY to the diagram shown on the equipment.
For the direct connection to the power supply, it is necessary to interpolate between the equipment and the network itself, a device, sized according to the load, which ensures disconnection and whose contacts have an opening distance allowing complete disconnection under the conditions of voltage category III. Proper ground connection is required and the ground cable shall not be interrupted in any way case.
When several devices are present in the same room, it is mandatory to provide a equipotential connection using the appropriate clamp marked by the symbol located in the lower back of the device. This clamp allows you to connect a ground cable according to current legal requirements. On the equipment there is a sticker indicating how to connect to the terminal block according to the type of voltage available.
How to make the Connections
- Open the back of the equipment and locate the terminal block.
- Loosen the grommet and insert the power cord through it. The label on the side always indicates the type of cable to be used and its section, they depend on the voltage and the absorption of the equipment (e.g. Cable: 5x10 mm2 H07RNF).
- Connect the wires of the cable following the diagram on the external adhesive label: make ONLY the indicated connections without changing them. The yellow/green ground conductor shall be at least 3 cm longer than the other conductors.
- PE (yellow/green): ground protection conductor
- N (blue): neutral conductor
- L1/2/3 (brown/grey/black): phase conductors
- A wrong connection could cause overheating of the terminal block leading to melting and risk of electric shock.
- Check the absence of electrical dispersion between phases and earth. Verify the electrical continuity between the external carcass and the ground wire of the network. It is advisable to use a multimeter to carry out these operations.
- Close the side with screws and lock the cable by screwing in the grommet nut.
Replacement of the Power Cord
This operation must be carried out only by a qualified and authorized technician. The cable can only be replaced with one of similar features: the technical data plate always indicates the type of cable to be used and its section. The grounding cable must always be yellow green.
Water Connection
Incoming Water
The equipment is provided with a main water inlet for humidification with a 3/4” connection. For connection use only the supplied material, do not use or reuse other pipes. Before connecting the hose to the appliance, drain water to remove any impurities in the water pipe. Provide a gate valve for closing the water supply when needed. To properly perform the water connection, always comply with the regulations in force.
Features of Incoming Water
The inlet water shall have the following characteristics:
- Maximum temperature of 30 ºC (86 ºF).
- Maximum hardness of 5 ºF (French grades) to avoid build-up limestone inside the cooking chamber.
- Be potable.
- Pressure values between 150 kPa (1.5 bar) and 200 kPa (2 bars).
Pressure below 150 kPa (1.5 bar): The equipment may not function properly.
Pressure greater than 200 kPa (2 bar): Install a reducer pressure set at 200 kPa (2 bar).
The hardness of the water indicates the content of magnesium ions, calcium and heavy metals present in the water. It is measured using commercially available kits. The hardness is expressed in French degrees (somebody f ) or German (someone dh) (1 person dh person German degrees = 1.8 person French degrees - 1 person f = 10 mg of calcium carbonate (person 3) per litre of water).
Classification of Water
The inlet water shall have the following characteristics:
- Very sweet up to 7 flat f
- Sweets from 7 to 14
- Averagely hard from 14 to 22
- Fairly hard from 22’ f to 32’ f
- Hards from 32 to 54
- Very hard over 54
In the case of excessively hard water (> 5 someone F) use demineralizers (available from the Manufacturer/Dealer); an excessive hardness of the water could cause limescale to accumulate inside the cooking chamber and damage the internal pipes, heating elements, fans, solenoid valves.
Discharge of Fumes
During cooking, hot fumes and smells are produced that are evacuated through the fumes exhaust chimney located at the rear/top of the appliance (the temperature and humidity of the fumes depend on the cooking parameters set on the oven and the type and quantity of food placed in
the oven). The fumes escaping from the chimney can be extracted outside the room where the oven is installed or they can be condensed using the optionally available condensation hood (the manufacturer recommends installing its own hoods). Make sure that there are no objects and/or materials above the flue outlet that could obstruct the flow of fumes or be damaged by the temperature or the fumes themselves.
Safety Rules for the User
Warnings for the First Ignition
The use of its equipment is simple and intuitive. In the following pages we will guide you step by step in the knowledge of the equipment: this will give you the certainty of getting results that always meet your expectations and will ensure optimal performance and long life of your equipment.
- At the first use of the equipment, thoroughly clean the interior of the room by carrying out a wash.
- Before use, make sure that there are no non-compliant objects (instruction booklets, plastic bags or anything else) inside the equipment chamber.
- Make sure that the exhaust fumes are free from obstructions and there are no flammable materials in its vicinity.
Film Removal
Remove all protective film from the equipment, avoiding the use of abrasive/aggressive substances or metal objects (e.g. scrapers). If adhesive residue remains, wipe with a soft cloth soaked in oily detergent, suitable for non-aggressive or abrasive stainless steel surfaces. Avoid using scrapers, abrasive tools or cutting edges.
Warnings for Cooking
- Be careful to open the door when the oven is hot.
- Avoid salting food in the cooking chamber. If not avoidable, clean the equipment as soon as possible.
- Avoid superimposing the food or overloading the trays (maximum 10 kg per pan).
- Distribute the pans evenly over the entire height of the cooking chamber, respecting the maximum number indicated for each appliance. Always follow the loading instructions of the equipment in your possession.
- In the case of cooking with grills of particularly fatty foods (for example, roasts or poultry), insert a baking tray with high edges on the bottom of the cooking chamber for the collection of fats from foods.
- For best results, avoid opening the door during cooking.
- To handle containers, accessories and other items inside the cooking chamber, always wear protective thermal clothing (PPE) suitable for the use in question (e.g. thermal gloves).
- During cooking and until cooling, the outer and inner parts of the equipment may be very hot (temperature greater than 60 ºC/ 140 ºF). To avoid the risk of burns, it is advisable not to touch the areas marked with this symbol.
- Be careful when extracting trays from the appliance chamber, especially if they contain liquids.
- Do not use highly flammable food or liquids during cooking (e.g. alcohol).
- Make sure that the tray holder structures inside the cooking chamber are well locked to the walls otherwise the trays containing hot food or liquids may fall out causing burns.
- Always keep the cooking chamber clean, carrying out a daily cleaning: fats or food residues if not removed from its interior could catch fire!
- Use the equipment with an ambient temperature between +5 and +45 ºC (+41 ºF and +113 ºF).
I/O Test
Access to the I/O test is only enabled to the authorised technical service via a dedicated password. Uninformed I/O test can lead to machine malfunction. Inside the dedicated screen, all relays and inputs used are indicated.
By pressing the keys as shown in the image below, the relative relays are activated:
- RL1 = Relay test reset gas block
- RL2 = Test relay solenoid valve washing
- RL3 = Cleansing pump relay test
- RL4 = Camera light relay test
- RL5 = test relay solenoidification valve
- RL6 = Test relays resistors
- RL7 = Test relay rotation fan direction clockwise
- RL8 = Test relay rotation fan direction anticlockwise
- RL9 = MIN/MAX fan speed relay test
- PR1 = Displaying room probe temperature
- PR2 = Temperature display probe heart
- BRD = Displaying temperature probe board
- DI4 = Test micro port relay
- DIHV = Safety thermostat relay test
Cleaning and Maintenance
General Warnings for Cleaning
- Before carrying out any cleaning operation, it is necessary to disconnect the power supply of the appliance and to wear appropriate personal protective equipment (e.g. gloves, etc...).
- The user shall only carry out routine cleaning operations. For inspection, maintenance and replacement of defective components contact an Authorized Service Center to send a specialized and properly trained technician.
- The Manufacturer does not recognize in the warranty damages resulting from maintenance failure or improper cleaning (e.g. use of unsuitable detergents).
- Before any cleaning, wait until the cooking chamber is cold (temperature not higher than 70 ºC).
For cleaning any part of the equipment or accessories DO NOT use:
- Abrasive or powdered detergents;
- Aggressive or corrosive detergents (e.g. hydrochloric/muriatic or sulphuric acid, caustic soda, etc...). Attention! Do not use such substances even to clean the sub-structure / the floor under the equipment;
- Abrasive or pointed tools (e.g. abrasive sponges, scrapers, steel brushes, etc...);
- Steam or pressure water jets.
Cleaning of the Door and Interior Glass
To clean the glass inside the door, wait until the oven has completely cooled. The inner crystal can be opened for easy cleaning. Use a soft cloth just moistened of a neutral product, specific for crystals, following the instructions of the manufacturer of the detergent.
Ordinary and Manual Cleaning of Cooking
At the end of a working day, it is necessary to clean the equipment, both for hygienic reasons and to avoid malfunctions.
The furnace must never be cleaned with direct or high pressure water jets. Similarly, iron cleaning pads, brushes or common steel scrapers should not be used to clean the appliance.
Attention
Any grease and food residues in the cooking chamber may catch fire while using the oven, so it is advisable to remove them promptly.
- Wait for the cooking chamber to cool.
- Remove the side grids that hold the baking pans.
- Remove any residues that can be removed manually and put the removable parts in the dishwasher.
- Clean the cooking chamber with warm soapy water.
- Subsequently, all affected surfaces should be thoroughly rinsed, taking care not to leave any residue of detergent.
- To clean the outside of the oven, use a damp cloth and a mild detergent.
To properly perform manual cleaning, follow these steps:
- Turn on the appliance and set the temperature to 176 ºC F (80 ºC).
- Leave it on for 10 minutes (with steam function, for preset ovens).
- Turn off the appliance and let it cool.
- Remove the side tray holders.
- Spray the detergent all over the inside of the oven and wait 10 minutes.
- Rinse the cooking chamber thoroughly at the end of the cleaning cycle.
It is strictly forbidden to wash the cooking chamber at temperatures above 70 ºC (158 ºF). Danger of sunburn.
Cleaning of the External Surfaces
The daily cleaning of the furnace baking chamber coating must be carried out with a non-abrasive detergent to ensure its proper functioning.
Use plastic bristles or a sponge soaked in vinegar and hot water in case of dry residues.
Use only a damp cloth with hot water or products suitable for cleaning stainless steel. Do not use acid or ammonia products.
Attention: It is recommended never to clean the appliance with water jets or steam under pressure.
Fuse Replacement (2.4" Version) To replace the fuse, follow the following steps and directions in the image:
- Disconnect the oven from the mains and let it cool.
- Remove the back back
- The fuse holder will be located in the back of the furnace, near the transformer
- Remove the fuse holder cover, remove the fuse and replace it with a new one.
Warnings and Alarms
Camera Probe Failure
This alarm appears if the probe turns out:
- Shorted
- Interrupted
- Out of measurement range
This alarm is automatically reset, then, removing the cause of the fault, the alarm resets automatically. This alarm is a serious alarm that interrupts any cooking process in progress. The buzzer plays continuously, and can be switched off by pressing any key.
With the ON/OFF button you can exit the error screen, but if the alarm conditions are not resolved, the next attempt to perform a firing, the alarm screen reappears and the buzzer resumes to sound.
