Bongard Soleo

Transcription

Bongard Soleo

Soléo
Modular Deck Ovens
Operating instructions – Soléo Modular Deck Ovens
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For any contact with the Manufacturer, please indicate the references given on the first page of
this manual and the model number which appears on the Manufacturer’s nameplate.
Bongard reserves the right to change characteristics of this model at any time without
prior notice.
Table of Contents
A.
TECHNICAL DATA ....................................................................... 3
B.
ASSEMBLY ................................................................................14
C.
EXPLODED VIEWS OF SPARE PARTS ............................................ 35
D.
MAINTENANCE ......................................................................... 44
Operating instructions – Soléo Modular Deck Ovens
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A. TECHNICAL DATA
1.
Scope of Application .................................................................... 4
2.
Nameplate ................................................................................. 5
3.
General ..................................................................................... 6
4.
Technical Data............................................................................ 7
5.
Other Technical Characteristics ..................................................... 8
6.
Installation ................................................................................ 8
7.
Control keypad ........................................................................... 9
8.
First Starting............................................................................ 10
9.
Baking Recommendations .......................................................... 13
Operating instructions - Soléo Modular Deck Ovens
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1. Scope of Application
This professional oven is designed exclusively for batch-baking of food products containing flour,
water, and other additives (bread, Viennese pastries and pastry).
It is not designed for other applications such as meat baking, fabric drying, etc…
Do not use the oven for baking heavily alcoholised products.
This oven should be installed in compliance with regulations in force and used in a well ventilated
area.
Caution:
Before proceeding with oven operation, please read these Operating and Maintenance Instructions
carefully and abide by its recommendations.
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2. Nameplate
1
BONGARD
32, rte de Wolfisheim F67810 HOLTZHEIM
Tél.: 33(0)3.88.78.00.23 Fax.:
33(0)3.88.76.19.18
3
54
7
9
11
Type: Soléo MODULAR OVEN
Number: 7014018
Manufacturing year: 2004
Power input: 2.75 kW
Voltage: 400 V Tri N + T
Amperage: 74.0 A
Frequency: 50 Hz
Weight: 800 kg
Heating power: 5.55 kW
Destination country: Spain
Heat source characteristic: Electricity
13
This oven should be installed in compliance with
regulations in force and used in a well ventilated area.
Please read the instructions before installing and using your
oven.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
2
Manufacturer’s logo
Manufacturer’s name and address
Oven type
Your oven Serial #
Manufacturing year
Power input
Voltage (V)
Amperage-= (A)
Frequency (Hz)
Total weight in working condition
Heating power
Destination country
Characteristic of the heat source for which the oven is designed
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6
8
10
12
3. General
The Modular Deck Ovens use electric power.
Description of the reference number of Soléo Modular Ovens
Example:
M X CLASS X
A b
c
d
a = Modular Oven
b = Quantity of baking plates
c = Baking plate standard
d = European / International
Optional Accessories
Loader
Electromechanical control
Siphon casing
Oven (0°C to 40°C), under the deck
Proofer (-6°C to 35°C), under the deck
Exhaust hood
Insulation band
Warning!
This oven, which has been designed according to currently effective European standards, meets
the basic safety and health requirements of the Directive Machines 89/392, as amended by
Directives 91/368, 93/44, and 93/68, and the basic requirements of the Electromagnetic
Compatibility Directive 89/33. It is provided with a safety thermostat at the vapours generator
level and at the baking chamber level.
Important!
The electrical schematics of the oven are not included in this Manual, but they are attached to the
oven documentation package.
For continual improvement of these products, Bongard reserves the right to modify them without
prior notice.
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4. Technical Data
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5. Other Technical Characteristics
Oven materials
Insulation: Fibreglass mattress
Face panel: brushed stainless steel,
Door: tempered glass,
Fibreglass-reinforced cement plates
Sheathed resistors in stainless steel.
Average distributed load on the floor
Maximum 1,000 kg/m² for the oven M6 CLASS E, 4-deck configuration.
It is, therefore, required to place the oven on a floor that can bear the load of 1,000 kg/m2.
Noise level
Noise measurements conducted according to Standard Pr EN 31201.
Free-field measurements conducted on the reflecting surface.
Measurement distance: 1 m.
Measurement height: 1.60 m.
Measurements conducted with the empty device.
LAeq = < 60 dBA.
6. Installation
x
Receiving, unpacking, and handling of oven structural components
When the oven is received, it is imperative to check various parts for condition in order to submit
any claims to the shipper. During unpacking or handling of parts at the installation site, take
necessary precautions and do not drop subassemblies and individual parts, in particular, motors,
the burner, or the electric control module.
Although they are protected with plastic film, the brushed stainless steel face panel parts might be
scratched with sharp edges of other metal components, and for this reason, they should be
preferably placed flatwise.
x
Precautions in case of removal.
The SOLEO Modular deck Ovens can be moved over the floor on castors attached to the legs. The
oven front castors are pivoted, and they have a brake.
Caution! Be careful and ALWAYS APPLY THE BRAKES OF THE OVEN FRONT CASTORS AFTER
PUTTING THE OVEN IN PLACE
x
The oven should be installed according to the regulation in an appropriate room.
x
Assembly and check for proper functioning
The ovens are sophisticated technical products, which should be assembled by an experienced and
qualified specially trained technician.
The check for proper functioning and the first heating should also be conducted by a representative
approved by the manufacturer.
x
Storage conditions
0°C to 60°C without exposure to UV light, humidity, and corroding agents
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7. Control Keypad
Standard
OPTICOM
electronic
control
Oven general
power switch
Electromechanical
control (option)
Opticom Control
(standard)
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Electromechanical control WITH
vapours
Electromechanical control
WITHOUT vapours
See the specific documentation package for each control.
Electrical schematics of each oven are supplied in the electric cabinet.
8. First Starting
Special precautions
Do not use the oven for baking silicone-coated sheets (in such case, ask the supplier).
First heating
Conduct the first heating of this oven by successive steps to allow for removing oil and grease and
to raise the baking plate temperature gradually.
- 1st phase: temperature increases and is maintained at 95°C for 1 hr.
- 2nd phase: temperature increases and is maintained at 170°C for 1 hr.
- 3rd phase: temperature increases and is maintained at 250°C for 1 hr.
Use R30 pre-programmed recipe specially designed for the 1st heating of the baking plates in the
ovens having the OPTICOM electronic control.
Before the first baking of the day, it is recommended to operate the oven at no-load for
about ¼ hr. after the desired temperature has been reached. The oven can then be used
continually.
The oven should be started up by a specially trained technician approved by the Manufacturer.
The oven should be properly and completely hooked up before the first starting (water, power
supply, thermal utility, vapours removal, water discharge, etc.).
The vapours connection to a proper duct should comply with the local sanitary regulations. All
precautions should be in place in order to ensure sufficient draft in the duct, ruling out any health
hazard or harm to the environment.
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9. Baking Recommendations
x The arrangement of the heating resistors in the oven ensures very uniform heating.
Nevertheless, it is recommended that your products be distributed on your deck in such a manner
as to leave spaces between them. Therefore, do not put your products too close to each other and
avoid placing them too close to the walls. When the temperature is reached, allow the oven to
stabilize for about a quarter of an hour before use.
x Avoid opening the oven door during baking.
x It is recommended that the shells of cakes, quiches and similar products be pre-baked before
stuffing them.
x For bread and baguettes, the air-inlet should be closed, and steam supply is indispensable when
baking is started. Open it for 5 to 7 minutes at the end of baking to facilitate vapour removal.
x A lighter coloration is obtained by increasing baking time and decreasing baking temperature
(add 1 minute of baking time for every decrease in temperature by 10°C).
x A darker coloration is obtained by decreasing baking time and increasing baking temperature
(subtract 1 minute of baking time for every increase in temperature by 10°C).
x If the oven is used at half load, consider redistributing the products in the oven and adjust the
baking temperature or baking time (they should be less than when baking at full load).
x As the average baking temperature for most products lies between 180°C and 230°C, we
recommend not exceeding an operating temperature of 250°C for most of the products. If you
follow these recommendations, you will use your oven in optimum conditions and obtain the best
performance.
x If, due to an impact, one or more oven windows break during baking, it is imperative that the
entire oven contents be thrown away. Clean the oven chamber with a scrubber and, most
importantly, with a vacuum cleaner. Remove all glass to avoid selling products that might contain
glass particles.
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B. ASSEMBLY
1.
Receiving and handling the factory assembled oven.............................. 15
2.
Deck handling ............................................................................................... 18
3.
Assembly ....................................................................................................... 21
4.
Special items................................................................................................. 31
5.
Legal obligations .......................................................................................... 34
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1. Receiving and Handling the Factory Assembled
Oven
Receiving, unpacking, and handling oven components
When the oven is received, it is imperative to check various parts for condition in order to submit
any claims to the shipper. During unpacking and handling of parts at the installation site, take
necessary precautions and do not drop subassemblies and individual parts, in particular, motors,
the burner, or the electric control module. Although they are protected with plastic film, the
brushed stainless steel face panel parts might be scratched with sharp edges of other metal
components, and for this reason, they should be preferably placed flatwise.
Precautions in case of removal.
The 1 to 4-deck floor-mounted SOLEO Modular Ovens can be moved over the floor on castors..
Notice ALWAYS KEEP THE CASTOR BRAKES RELEASED AND DO NOT APPLY FORCE FOR
OVERCOMING OBSTACLES.
Caution! Operate with great care.
The oven should be installed according to the regulation in an appropriate room.
Assembly and check for proper functioning
The ovens are sophisticated technical products, which should be assembled by an experienced and
qualified specially trained technician.
The check for proper functioning and the first heating should also be conducted by a representative
approved by the manufacturer.
Storage conditions
0°C to 60°C without exposure to UV light, humidity, and corroding agents
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Example of
palettisation of M4 128
CLASS E with steam
generator
The oven assembly can
be lifted from the interior
of the steam generator
with 1 80-mm block
placed on each forklift
fork.
Handling is the same for
other models.
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Equilibrium
point
LIFT THE
OVENPALLET
FROM THE BACK
List of basic tools necessary for modular oven installation:
x Spanner and socket wrench, 13
x Ratchet
x Allen wrenches
x Screwdriver set
x Adjustable spanner
Modular oven subassemblies are pre-installed to the maximum extent at the factory to reduce the
on-site installation time.
To facilitate component location and to reduce the time it takes to look for parts at the installaiton
site, certain components, which have not been finally installed at the factory, are pre-installed.
Assembly of the modular oven components is standardised, and it has been done according to the
following guidelines:
x M8-type screws and bolts are used as much as possible
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2. Deck Handling
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3. Assembly
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4. Special Items
For electromechnical
version, bend the tab to
lock the buzzer
Detailed view
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Timer setup for heating resistor
sheaths:
T ON = 4
T OFF = 8
Tempo = 6-60s
Un = Low
Timer setup for oven with
steam:
T ON = 1
T OFF = 2
Tempo = 1-10s
Un = Low
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Steam removal valve connection
Oven with BAND
Connection between decks:
03600711
ST. STEEL TE 90' #100
03600851
ST. STEEL AIR BLEED #100
Oven with HOOD
Connection
03600161
03600711
03600851
between decks:
ST.STEEL ELBOW 1/4 #100
ST.STEEL TE 90' #100
ST.STEEL AIR BLEED #100
Connection of hood outlet:
03600721
ST.STEEL TE 90' #150
03600861
ST.STEEL AIR BLEED#150
Water supply connection
Water inlet
Power supply
Main disconnecting
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5. Legal Obligations
x Make sure that the Operating Instructions of Modular Oven 74090001 and ofOPTICOM
control have been handed over to the customer.
x Affix the nameplate to the oven to make it well visible.
x Affix the deck oven maintenance sheet to the oven to make it well visible.
x Make sure that the Operating Instructions also contain the Certificate of Compliance.
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C. EXPLOSDED VIEWS OF SPARE PARTS
1.
Exploded views......................................................................... 36
2.
Spare parts list......................................................................... 41
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1. Exploded Views
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2. Spare Parts List
Description
Oven
Code
Injection tube
M2
M4
M6
M3
Ref.#:
Ref.#:
Ref.#:
Ref.#:
CLASS E
128 CLASS E/I
CLASS E
CLASS I
SPE12250
63304111
63304111
63304111
Simple 90° electrovalve
Ref.#: 05541811
Halogen lamp 35 W 12V
Ref.#: 02120311
Door gasket 14x14 mm
Flat lower deck door gasket
M2
M4
M6
M3
CLASS E
128 CLASS E/I
CLASS E
CLASS I
M2
M4
M6
M3
CLASS E
128 CLASS E/I
CLASS E
CLASS I
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Ref.#: 04303551
Length: 650 mm
Length: 1,400 mm
Length: 1,280 mm
Length: 1,485 mm
Ref.#: 74000141
Flat upper deck door gasket
M2
M4
M6
M3
CLASS E
128 CLASS E/I
CLASS E
CLASS I
Ref.#: 74000151
Lower deck glass
M2
M4
M6
M3
CLASS E
128 CLASS E/I
CLASS E
CLASS I
Ref.#:
Ref.#:
Ref.#:
Ref.#:
74300901
74400901
74600901
74700901
Upper deck glass
M2
M4
M6
M3
CLASS E
128 CLASS E/I
CLASS E
CLASS I
Ref.#:
Ref.#:
Ref.#:
Ref.#:
74300911
74400911
74600911
74700911
Castor 125-mm dia., pivotal,
w/brake
Ref.#: 01258451
Fixed castor, 125-mm dia.
Ref.#: 01258411
Sliding support rack
Ref.#: 72140231
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Valve mini-motor
Heating resistors
Ref.#: 05128131
M2 CLASS E
M4 128 CLASS E/I
M6 CLASS E
M3 CLASS I
Ref.#:
Ref.#:
Ref.#:
Ref.#:
Ref.#:
Ref.#:
Ref.#:
Ref.#:
02193231
02193241
02193251
02193261
02192831
02192841
02193271
02193281
Door opening system kit
M2
M4
M6
M3
CLASS E
128 CLASS E/I
CLASS E
CLASS I
Ref.#:
Ref.#:
Ref.#:
Ref.#:
74001551
74001541
74001541
74001541
Door opening system spring
M2
M4
M6
M3
CLASS E
128 CLASS E/I
CLASS E
CLASS I
Ref.#:
Ref.#:
Ref.#:
Ref.#:
05171451
SPE13007
SPE13007
SPE13007
Ref.#: 74001511
Handle attachment pad
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D. MAINTENANCE
1.
Routine Maintenance Schedule.................................................... 46
2.
Special Maintenance Schedule .................................................... 47
3.
Information on Routine Maintenance Operations............................ 48
4.
Information on Special Maintenance Operations ............................ 50
5.
Maintenance Sheet.................................................................... 52
6.
Maintenance Sheet.................................................................... 53
7.
Resistor replacement procedure ............................................. 54
8.
Troubleshooting Guide............................................................... 55
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For proper operation and for maximum longevity of your oven, follow scheduled maintenance.
Routine maintenance:
The oven user is responsible for ensuring the simplest maintenance operations.
Special maintenance:
More complex maintenance operations should be conducted by the maintenance department or by
a qualified technician.
WARNING!
Before working on any electrical component or control panel, turn OFF the power supply by setting
the main safety switch located on the right hand side to a "0" position and lock it by a padlock.
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1. Routine Maintenance Schedule
Daily
Actions
Baking chamber
Weekly
Stainless parts
Painted parts
Monthly
Lamp
Glass
Legend:
Tighten
Adjust
Grease / oil
Clean / wash / score
Requires disassembly
Inspect / check
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2. Special Maintenance Schedule
Quarterly
Actions
Door
Contactors
Injector tube
Discharge
Yearly
Tightness
Discharge
Electrical connections
Legend:
Tighten
Adjust
Grease / oil
Clean / wash / score
Requires disassembly
Inspect / check
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3. Information on Routine Maintenance
Operations
Cleaning (face panel, housing, baking chamber)
Never clean the oven with a high-pressure cleaner, or water might enter places that are hard to
dry or get at insulation, which would then become totally inefficient. Do not use chlorinated
abrasives either because they can cause corrosion.
Daily
Baking chamber
Clean the baking chamber with a scrubber and vacuum cleaner.
Remove all flour dust.
Weekly
Stainless steel parts
Stainless steel is a non-corroding material, which should be maintained to remain immune to
corrosion. Its cleaning is simple, and it is generally done with soap water.
To remove traces of adhesive, more specifically before the first starting of the oven, or spots
that cannot be removed with soap water, use denatured alcohol. Never use chlorinated products
such as Javel water for stainless steel.
In case of splashing on the oven bottom, rinse with clean water.
Painted parts
Clean the painted parts with soap water, preferably when they are cold.
Monthly
Lamps
Important: check the sealing gasket for condition.
Glass
Important: Clean the glass when the oven is cold, i.e., when it is back to the ambient
temperature. Hot glass may break when treated with cold water (as a result of a thermal
shock).
BONGARD SAS
F 67810 HOLTZHEIM
Tel: 0033 +3 88 78 00 23
Fax: 0033+3 88 76 19 18
http://www.bongard.fr
3
4
2
1
x
For disassembly, remove screws (1) and carefully remove glass (2). Leave it to soak in
soap water for 24 hours if possible. Alternatively, wash with soap water and rinse with clean
water. Never use an abrasive brush that may remove the reflective coat from the glass. This
coat reduces thermal losses and lowers oven power consumption.
x
For re-assembly, make sure that gasket (3) is placed properly on glass support (4). The visible
pictogram on the glass should be on the left hand side when looking at the oven. Keep the door in the closed
position and slide the glass up as far as you can to ensure tightness of the baking chamber.
x
Tighten the screws (not too tight) using an Allen wrench.
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4. Information on Special Maintenance
Operations
Quarterly
Door
Grease the hinges and the sash-bolt mechanism with "PYRATEX" grease.
Inspect the lower lap gasket and the planar peripheral gasket for the glass surface.
Contactors
Remove dust from contactors and relays.
Injection tube
Make sure that the injection tube is not blocked with scale or other impurities.
3
1
2
x
x
x
x
x
x
x
Shut down the power supply with the switch on the right side of the oven.
Allow the oven to cool down to the ambient temperature.
Remove the side decor panels and the back panel.
Work only on one deck at a time.
Unscrew union (1) of the water supply pipe.
Unscrew nuts (2) holding injection tube (3).
Pull out the tube, clean up the injection ports (2mm bore), and clean the interior of the tube
and gasket (4).
x Grease the male and female threads of the union coupling.
x Re-assemble.
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Discharge
Clean the siphon casing
x Use a spanner and unscrew the discharge duct
x Remove the siphon casing and clean.
x Reassemble
Yearly
Tightness
Inspect for condition the gaskets of various vapour manifolds and valve (Tesamétal) as well as
the pipe joints.
Discharge
Descale the overflow tank.
Clean up the discharge pipe.
Electrical connections
Inspect the lugs of the heating resistors and the condition of their copper gaskets.
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5. Maintenance Sheet
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6. Maintenance Sheet
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7. Resistor Replacement Procedure
These operations should be conductedby a BONGARD technician when the oven is
cold.
(The replacement of the bottom resistor in the deepest oven should take approx. ½ hour)
x Remove the housing panels on the resistor terminal block side.
x Power up the oven.
x Test the resistors using a clamp-in ammeter (caution: risk of electric shock).
x After locating the defective resistors, shut off the oven power supply (and padlock)
x Disconnect and locate the wires of the resistor to be replaced.
x Remove glass wool to have access to the resistor’s holding nuts.
x Uncrew the resistor’s holding nuts.
x Pull the resistor wires using two lengths of twine, which should be longer than the oven
depth.
x Remove the plate if necessary.
x Push the resistor inwardly to release the
holding tabs.
x Standing in front of the oven, pull out the
resistor using the unloading grip.
x Detach the twine lengths and attach them to
the new resistor.
x Ask another person to pull the twines on the resistor connection side while the techncian is
guiding the resistor (always using the grip) and puts it opposite to the locking tabs.
x When the resistor is in place, remove the twines.
x Replace the copper gasket and the holding nuts.
x Connect the resistor wires to the terminal block.
x Power up the oven.
x Test the replaced resistor using the clamp-in ammeter in order for check it for functioning
(Caution: risk of electric shock).
x Turn OFF the oven power switch.
x Put glass wool and the face panel back into place.
x Remount the plate if required.
x Conduct baking.
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8. Troubleshooting Guide
Malfunction
No voltage at the oven
No voltage at the deck
The deck does not heat
Temperature control does not function
properly
Overheating
No vapour or not enough vapour
Corrective action
Check up oven power supply.
Turn ON the oven main switch.
Positively start the main circuit breaker.
Check up oven power supply.
Turn ON the oven main switch.
Positively start the main circuit breaker.
Power up the oven.
Consult the control operating instructions
Adjust the temperature regulator.
Is the alarm active?
Make sure the display works
Adjust the temperature.
Check up the thermocouple.
Wait for a few minutes and restart.
Open the supply valve.
Clean up the injection tube.
Check the solenoid valve for operation.
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Doc. Tech. Janvier 2005
BONGARD SAS
F 67810 HOLTZHEIM
Tel: 03 88 78 00 23
Fax: 03 88 76 19 18
http://www.bongard.fr

Bongard Soleo

Transcription

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