Moretti Forni T Serie Manual De Instrucciones página 26

suction ceiling that must guarantee evacuation of combustion
and cooking fumes at all times.
WARNING! The discharge of exhaust fumes must take place
outwards.
For aeration of the area where the oven will be installed, and
discharge of exhaust fumes, see the instructions in 2.4.
The suction system must be suitably sized and fitted with at least
one closing device connected to the gas line, which comes into
operation to intercept the gas in the event of a malfunction in the
suction hood or ceiling itself.
The hood (fig. 18) must be sized so as to cover the appliance
completely, and to extend by at least 15 cm beyond it on all sides; the
distance between the top part of the oven and the bottom corner of
the hood must be at least 8 cm, the distance from the floor to the
bottom corner of the hood must not exceed 200 cm. All these
distances are merely indicative, and current installation regulations
must always be taken as a reference.
Take into account that the proper air flow values will depend on the
design efficiency of the hood, the amount of air circulating inside the
appliance and the flow of air coming in and out of the room.
For Australia: to be installed to the requirements of AS 5601, local
authority, gas, electricity and any other statutory regulations
2.5.3 ELECTRICAL CONNECTION
WARNING! Electrical connection must only be carried out by
specialised personnel, in compliance with current local state
Electric Quality Assurance Corporation requirements.
Before starting the connection procedure, check that the earthing
system complies with EN regulations.
Before starting the connection procedure, check that the main
power switch for the supply to which the oven is to be connected
has been turned to the "off" position.
The rating plate (fig. 2 item M) contains all the information
necessary for proper connection.
WARNING! The customer must fit each oven element with a
main Thermo-Magnetic Differential type switch with a threshold
Id of 0.03A suitable for the values shown on the rating plate (fig.
2 item M), to allow the individual appliances to be disconnected
from the mains.
NOTE: The device selected should be in the immediate vicinity of
the oven and within easy access.
The cooking chamber is delivered with the required voltage,
indicated on the rating plate (fig. 2 item M).
To make power mains connections, use the rear cable (fig.20 item C),
which must be fitted with a socket that complies with the current
standards and regulations, as provided by the installation engineer to
connect the system. This connection must be made following the
illustration in fig.19.
NOTE! MAKE SURE THAT THE LIVE AND NEUTRAL
WIRES ARE PROPERLY CONNECTED, OTHERWISE THE
BURNER WILL COME ON FOR A FEW SECONDS AND
WILL THEN BLOCK.
WARNING! Make sure that the wires connected to the power
plug do not touch each other at any point.
NOTE! Check that the direction of rotation is the one indicated
by the arrow on the back of the appliance (fig.20).
WARNING! Make sure that the belt turns in the direction
indicated in fig.46 (A=standard – B=on request), the hook-
shaped ends must never move in a direction that will tend to
unfasten them, because this would not only damage the belt, but
would also render them extremely dangerous and liable to hook
onto any loose clothing, limbs, rings, bracelets etc. Follow the
procedure indicated in point 5.8.3 to change the direction of
movement
These appliances must also be included in the unipotential system.
The terminal to be used for this purpose is located at the back of the
appliance (fig.20 item W). It is marked with the symbol TERMINAL
FOR THE UNIPOTENTIAL SYSTEM.
When connection has been completed, check that the supply voltage,
with the appliance running, does not differ from the rated value by
more than ± 10%.
3 OPERATION
WARNING! Before commencing start-up and programming of
the oven, always check that:
all electrical and earthing connections have been properly made;
all gas connections have been properly made;
the exhausting and air inlet systems are efficient;
all control operations must be carried out by specialised
technicians holding a valid license,
when required, pressure must be measured using a pressure
gauge with a minimum resolution of 0.1 mbar.
3.1 PRELIMINARY CONTROL OPERATIONS
3.1.1 CHECKING NOZZLES
Check that the oven (rated gas category and type) is set up for the
type and family of gas supplied. If it is not, make the necessary
transformation to the available gas type, using the procedure
described in point 3.4.
The oven must be put into operation using the settings and nozzles
foreseen for the rated thermal capacity (see technical data TAB.1).
WARNING! The valve adjustment screws must not be tampered
with: they are calibrated and sealed in the factory.
3.1.2 CHECKING THERMAL CAPACITY WITH LPG
(G30-G31)
The rated thermal capacity is achieved with the nozzles indicated in
the table (see technical data TAB.1), the gas on the Venturi cone
(fig.22) must be set at X= see technical data TAB.1.
WARNING! The internal parameters must be the ones foreseen
for the type of supply gas (point 3.4.4).
Operation depends on the inflow pressure available (see technical
data TAB.1):
Should the pressure be outside the values indicated above, advise
those responsible for the system and do not start up the oven until the
cause has been traced and eliminated.
3.1.3 CHECKING
METHANE GAS (G20-G25-G25.1)
The rated thermal capacity is reached without the need for nozzles,
the gas on the Venturi cone (fig.22) must be set at X = see technical
data TAB.1.
WARNING! The internal parameters must be the ones foreseen
for the type of supply gas (point 3.4.4).
Operation depends on the inflow pressure available (see technical
data TAB.1):
If the infeed pressure is not within the values indicated, advise the
gas supply company and do not start up the oven until the cause has
been traced and eliminated.
NOTE! Should an additional test be required for the thermal
capacity, it can be performed using the volumetric method.
3.2 ADJUSTMENT:
3.2.1 PRELIMINARY CONTROLS AND ADJUSTMENT:
The appliance leaves the factory ready-calibrated and tested for the
type of gas required, however it is always advisable to check that the
type of gas and pressures at the burner are correct. If this is not the
case, follow the procedure described in the points below:
3.2.2 PRESSURE TEST POINT
To do this, proceed as follows:
- Remove the burner cover (fig. 20 item M).
- Loosen the retention screw inside the gas valve infeed pressure
takeoff (fig. 23 item W)
- Connect the pressure gauge to the pressure takeoff.
- Turn the appliance on as indicated in the instructions.
- Measure the pressure, which must be within the values indicated
in TAB.1 technical data.
NOTE! The pressure must be read with all the chambers
working.
Any other appliances or circumstances must never have a long-
term effect on the supply of gas to the appliance.
UK/4
THERMAL CAPACITY WITH