Installation, Operation and Maintenance Instructions: FEM67 FEM107 FEM207 Fem67Sc FEM107SC FEM207SC
Installation, Operation and Maintenance Instructions: FEM67 FEM107 FEM207 Fem67Sc FEM107SC FEM207SC
Installation, Operation and Maintenance Instructions: FEM67 FEM107 FEM207 Fem67Sc FEM107SC FEM207SC
MAINTENANCE INSTRUCTIONS
ANALOGUE ELECTRIC-ELECTRONIC “COMBINED” OVEN
In accordance with standards EN 60335 part I
EN 60335 part II - 42
FEM67 FEM67SC
FEM107 FEM107SC
FEM207 FEM207SC
IMFOC 00201
LAST REVISION: 27/06/00
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CONTENTS
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1. WARNINGS
- Installation, start-up and maintenance of the oven are to be carried out only by skilled personnel authorized by our firm or
by licensed installers.
- Read the instructions contained in this manual carefully as they provide important information on the correct installation,
operation and maintenance procedures.
- Store this manual carefully for future reference by the operators.
- After removing the packing, check the integrity of the equipment.
- In the event of equipment failure or trouble, do not operate the equipment, call professionally qualified personnel.
- Packaging elements (plastic bags, polystyrene foam, nails, etc.) are potentially dangerous and should not be left within the
reach of children.
- Before connecting the equipment, make sure that the data reported on the plate correspond to those of the electric and water
supply networks.
- The plate is located on the front lower right side.
- The equipment is to be operated by specifically trained staff only.
- This equipment must only be used for the purposes for which it was designed, i.e. cooking or warming up food; any other use
is to be considered improper and therefore dangerous.
- Do not obstruct air vents or heat dissipation openings.
- Switch off the oven after use.
In the event of the user or the installation technician failing to observe the instructions given in this manual, the Firm
disclaims all responsibility thereof and cannot be held liable for any accidents or trouble caused by such non-observance.
The manufacturer disclaims all responsibility for any inaccuracies in this booklet that may be due to typing or printing
mistakes. The manufacturer, moreover, reserves the right to make the modifications to the product it considers useful or
necessary, without affecting its basic features.
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2. TECHNICAL DATA
Outside dimensions
Width mm 940 940 1340
Depth mm 850 900 980
Height min.mm 805 1050 1045
Height max.mm 855 1100 1095
Net weight kg 120 175 330
Power supply
Power supply cable type H07RN-F
Cable no. 5 wires Cross-section min.mm2 1.5 2.5 6.0
Oven performance
Hot air temperature range 20÷270 20÷270 20÷270
°C
Steam temperature range 20÷100 20÷100 20÷100
°C
Core probe temperature range 20÷99 20÷99 20÷99
°C
Time to reach 180-215°C 4/5.0 3.5/4 5.5/6
min.
Consumption to keep average 215°C 1,2 1,4 1.8
kWh
Fan speed 1400 700 700
min.g/min
2800 1400 1400
max.g/min
•) With 3N AC 400 V 50 Hz. N.B. With 3N AC 380 V 50 Hz. the thermal power drawn is approximately 9% lower.
With 3N AC 415 V 50 Hz. the thermal power drawn is approximately 9% higher.
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3. INSTALLATION DIAGRAMS
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“COMBINED” ELECTRIC OVEN FEM107/FEM107SC
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3.2 “COMBINED” ELECTRIC OVEN WITH CABINET SFA - SFRU
FEM67
FEM67SC
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3.3 “COMBINED” ELECTRIC OVEN WITH MOUNTING SF
FEM67
FEM67SC
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3.4 “COMBINED” ELECTRIC OVEN FEM207/FEM207SC WITH MOUNTING SF2
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4. INSTALLATION INSTRUCTIONS
Installation and adjustment operations are to be carried out by qualified personnel according to the norms in force.
(See technical specification tables page 4).
WARNINGS:
- If the oven is installed against a wall, the wall needs to withstand temperatures of 80°C and must be incombustible.
- Inlets (water and electricity) and outlets (waste water, steam etc.) are signalled by dedicated tags.
- The top of the oven is not to be used to store goods!
4.2 POSITIONING
Place the oven under a ventilation hood to make sure all vapours are extracted.
Install the oven horizontally and check the correct positioning by means of a level; rotate levelling feet to adjust.
The oven may be installed on its own or in a group of several elements; but make sure it is not placed next to combustible
objects.
- Never obstruct the air vents and heat dissipation openings of the oven.
- The electric cable must never be subject to traction.
- Provide clearance of 1/2 metre on the right for maintenance.
Water pressure: min. 50 kPa max. 400 kPa (0.5 < PH O < 4 bar).
2
The water inlets must be connected to the softened supply
network at a maximum temperature of 50°C by means of
shut-off valves, to be closed when the oven
is not being used or for maintenance work.
The water is used to condense the vapours in the REAR WATER
waste water outlet, to supply the humidifier and CONNECTION
to generate steam; between the shut-off valve and
the oven connection pipe, there must be a mechanical
filter so as to prevent any ferrous waste getting
inside that could over time cause oxidation of the
oven.
If the hardness of the water is greater than 5-7°Fr, it is
necessary to install a softener with automatic
regeneration, to be positioned after the mechanical filter.
As regards the flow rate per hour of the softener, refer to the Table on page 4.
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4.4 WASTE WATER OUTLET INDIRECT WASTE WATER OUTLET THROUGH
OPEN SIPHON
The water outlet “1” must lead
to an open siphon “2” so as
to allow no contact between the outlet pipe
of the oven and the collecting siphon
as per the current local health regulations
and for the oven to work properly.
To prevent bad smells and waste water getting
back into the oven, after the open siphon there
should be a normal siphon “3”.
The drain pipe is to be manufactured
with materials able to withstand temperatures
of 100°C.
IMPORTANT: A multi-polar mains cut-off device must be provided upstream from each oven, with a contact opening gap of
at least 3 mm.
For example:
- a manual switch of suitable capacity, equipped with fuses
- residual current device.
4.5.1 EARTHING
It is vital to earth the oven.
Connect the terminals marked by the symbols ( ) positioned on the line-in terminal block to an efficient grounding
complying with the regulations in force.
CAUTION: NEVER CUT THE GROUNDING CABLE (yellow-green)
THE MANUFACTURER DISCLAIMS ALL RESPONSIBILITY IF THESE SAFETY STANDARDS ARE NOT
COMPLIED WITH.
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4.5.4 TRANSFORMATION FOR OPERATION WITH DIFFERENT ELECTRICAL
NETWORKS FOR DISTRIBUTION
Equipment is manufactured to operate with the following voltage values: 3N AC 380...415 V; 3 AC 220....240 V or AC 220....240
V 50 Hz. (in case of 60 Hz. power supply, request the appropriate kit).
If it is to be connected to one of these voltages, proceed as follows:
• Remove the right panel.
• Connect the power supply cable to the terminal block according to the mains voltage, following the wiring diagram and the
adhesive connection label placed near the terminal block.
Fasten the cable-clamp firmly after inserting a sufficient length of cable.
PE (Earth) yellow-green
N (NP) blue
3N AC 380...415 V 50 Hz
L3 (T) black
L2 (S) black
L1 (R) brown
PE (Earth) yellow-green
L3 (T) blue
3 AC 220...240 V 50 Hz
L2 (S) black
L (R) brown
1
PE (Earth) yellow-green
N (NP) blue
AC 220...240 V 50 Hz
L1 (R) brown
AC 220...240 V 50 Hz 41.3 3 x 10 - - - -
WIRING DIAGRAM
11344 11346 12402
DRAWING No.
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4.6 OTHER OUTLETS
For no reason may the food vapour vent or waste water outlet of the appliance be closed, blocked or channelled together with
other pipes.
5. USE
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ELECTRONIC COMBINED OVEN INSTRUCTIONS - CONTROL PANEL
- 19 MANOPOLA SELETTORE -
- 1 VALVOLA SFIATO -
- 6 RIGENERAZIONE - - 3 VAPORE -
- 9 MANOPOLA TEMPERATURA -
- 10 DISPLAY TIMER -
- 11 MANOPOLA TIMER -
- 13 ILLUMINAZIONE CAMERA -
- 17 SONDA CUORE -
- 18 MANOPOLATEMPERATURA -
TAB.1
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6. USING THE ELECTRONIC OVEN
CONVECTION COOKING
From 20°C to 270°C this is the fastest cooking method. It offers the opportunity of combining different cooking
methods without altering the flavour, thanks to the hot air evenly distributed in the chamber by a fan. Ideal for
roasting, gratinating, toasting and grilling.
STEAMING 100°C
The main advantages of steaming comprise maintaining nutrition values, greater efficiency and lower weight loss,
the possibility of multiple cooking and the considerable savings in sauces.
THERMOSTATTEDSTEAMING
From 50° to 99°C it permits cooking foods that have already been processed, portioned and vacuum packaged. The
main advantages deriving from using this type of cooking comprise programming and the batching of work, longer
preservation of cooked foods, virtually no weight loss and nutrition values are maintained.
COMBINED COOKING
From 100°C to 270°C this cooking mode combines the benefits of steam and convection. It can cut cooking time
down to 30% even for traditionally difficult foods such as potatoes, carrots, etc. It is possible to steam foods and then
gratinate them, or glaze them or make them crispy. Combined cooking, thanks to the intense humidity and heat of
the air, decreases the weight loss of traditional dishes (roasts, hams, etc.).
WARMING
This type of heating makes it both possible and cost-effective to warm up refrigerated products. It is done in
combined mode, 160°C, low speed. It is recommended to keep the vent valve 1 open.
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6.3 HUMIDIFIER (12)
It is possible to adjust the percentage of moisture in the cooking chamber. It is essential to obtain products with a
low moisture content, such as bread, biscuits and cakes, soft items.
The humidifier is also used to prevent roasts from burning or losing a lot of their liquid. Pressing this button once
(left LED on) introduces approximately 4 l/h of water. Pressing it again (right LED on) introduces water continuously
(approximately 18 l/h). To switch off the humidifier, press the button again (LEDs off).
Caution: In the steaming, thermostatted steaming and combined cooking modes, the humidifier is disabled so it is not possible
to add more water into the chamber when the boiler is already in operation.
During oven operation, the display 10 shows the time passed. On reaching the set value, the oven stops, emits the end-of-
cooking sound for 1 min. and displays the message “End”.
To cancel this message (or to terminate before the end-of-cooking sound), in order to set a new cooking time, you need to press
the clock button (10).
In the case of continuous operation, to end cooking you need to zero the cooking time or turn the selector onto Ø.
Pay attention to these points:
1) If steaming, thermostatted steaming, combined cooking or warming are selected, the oven will not start until the boiler has
finished loading, it will stay on standby (in other words as long as LED 16 is on).
2) In the 100°C steam function, the fan will not turn until the chamber reaches 80°C. This makes it possible to put the product
inside even when the oven is closed without having any movements of air that can affect the cooking.
3) The oven is equipped with a cooling fan for the internal components. It starts when the oven is switched on and stops
approximately ten minutes after the oven has stopped working.
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6.8 CORE PROBE (Only for models -SC)
For many foods (for instance roast-beef, pâté, fatty roasted meat, etc.) the temperature inside the product is very important.
With the inner probe, it is possible to switch off the oven at the right time, that is when the desired temperature (previously set
on display 17) has been reached.
You do not need to set the cooking time because, by setting the temperature on the thermostat of the ”inner probe”, the timer
is automatically excluded.
The thermostat shows the temperature inside the product.
The cooking time is obtained from the ”inner probe” thermostat. You can use the ”inner probe” cooking process together with
all the other cooking processes (for instance, steaming, convection cooking, mixed cooking and so on).
Here is a table giving the temperature to set:
To cook with the core probe, first of all turn the selector onto one of the functions. Pressing this push-button will
light up the core probe temperature display, showing a set temperature, and the minute counter display will be
deactivated. Set the desired core temperature with knob 18. A few seconds after letting go of the knob the oven will
start and the temperature inside the food will be displayed.
During operation with the core probe, the minute counter will in any case display the time passed.
The inner probe only stops cooking on reaching the temperature inside the food pre-set on the specific display.
The temperature range that can be adjusted in the display is 20°C - 99°C.
Caution: It is anyhow always necessary to set the temperature and cooking process (e.g. convection, steam, combined or
convection with humidification) in the cooking chamber. If 99°C is exceeded the display will show Ovl (Overflow). At the end of
cooking with the core probe, cook & hold triggers automatically (see par.6.9).
If at the start of cooking the core probe is hot because of pre-heating the oven (when the core probe was in the cooking
chamber), display 18 will flash until the actual temperature of the food is displayed; only then will cooking commence.
DISPLAY: Just press one of the buttons 8, 10, 17 (LED on) and the relevant displays will show the chamber temperature and the
set time or the set core temperature. Wait for a few sec. and the displays will go back to showing the chamber temperature, time
passed or core temperature (LED off).
CHANGE. While the oven is operating, to change the set temperature or time or core temperature, you need to press the relevant
button (LED on) and turn the knob: after a few seconds the new parameter will be accepted (LED off).
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6.11 DRAINING THE BOILER (16)
Button 16 makes it possible to drain the boiler manually (only when the oven is not in operation). When the LED
is on, the valve is open, when it is off, the valve is shut.
Caution: After manually draining the boiler you need to switch off the control panel selector on Ø; otherwise, the boiler will
no longer be loaded. Afterwards, switching the control panel back on, turning the selector, the valve will automatically close
and the boiler will start loading.
AUTOMATIC BOILER DRAINING + WASHING
After approximately 5 hours of the oven not working, the boiler is automatically drained and rinsed with a second load and
a second draining.
Caution: For the oven to do this, you need to leave the multi-polar switch on and the water shut-off valves upstream from the
oven open.
CAUTION:
Never wash the outside of the oven with direct or high-pressure jets of water as this would damage the electric components inside.
The oven needs cleaning every day as a matter of hygiene and to prevent its operation getting impaired over time.
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7.1.2 DESCALING THE BOILER
Every 7 - 15 days it is advisable to carry out descaling.
- Drain the boiler by pressing the
button then close it again.
- Prepare a solution of descaling liquid following
the manufacturer’s directions.
Quantity of diluted solution:
FEM67 = 4 l
FEM107 = 5.5 l
FEM207 = 5.5 l
- Lift the cap 1 (Tab.7) and pour the solution into the boiler.
- Operate the oven with the steam function for approximately
2-3 minutes to pre-heat the solution.
- Let the liquid act approximately 10' then drain the generator.
- Switch the control panel off and back on again by turning the
selector so as to load the boiler. When loaded, drain it again.
N.B. For the steam generator to function properly
the water softener requires thorough maintenance TAB. 7
in order to avoid scale.
7.1.3 TROUBLESHOOTING
THE OVEN DOES NOT COOK EVENLY
* The products to cook have been pressed too close to each other.
You should always check there is good air circulation between the products.
YOUR PRODUCT IS DRY AND IS UNFIT FOR CONSUMPTION
* Check whether the humidifier is working and whether the temperature is the right one for your product.
7.2 MAINTENANCE
Before doing any maintenance work you must cut off the electricity and water supplies to the oven.
All the oven components, being subject to wear, are easy to reach from the right-hand side.
B) Resistor
To replace the resistor:
- Remove the rear panel.
- Open the screen inside the oven.
- Detach all the wires.
- Remove the resistors.
- Fit it all back together in reverse order to the above
and using the wiring diagram.
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D) Oven door gasket Tab. 8
- Take the gasket out of its seat.
- Clean the seat of the gasket of all
trace of dirt.
- Place the new gasket in its seat (2),
seal the 4 corners with a silicone-based
mastic.
TAB. 8
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7.2.3 SAFETY DEVICES
CONTROL AND SAFETY SYSTEMS OF THE OVEN
IMPORTANT: YOU MUST SWITCH THE OVEN OFF WITH THE MULTI-POLAR SWITCH UPSTREAM.
CLOSE THE WATER SHUT-OFF VALVE.
REQUEST AN AUTHORIZED TECHNICIAN FROM YOUR DEALER.
A) Replacing the light bulb illuminating the cooking chamber (see above paragraph).
B) Waste water/cooking vapour outlet clogged.
If the waste water or cooking vapour outlet gets clogged, you need to:
- Check that the outlet is clear as far as the open siphon.
- Rinse thoroughly with running water and check it flows off freely when drained.
C) The motor-driven fan stops.
There may be two causes:
- The microswitch is defective, or set wrongly, or the door is not properly shut.
- The overload switch has tripped, cutting off the power supply in the event of overheating.
Resetting is automatic.
If the motor stops often, request a skilled technician to find the causes of the trouble.
D) Oven heating fails to work.
- Check whether the door is shut and the fan turns.
- If the heating fails to work, the safety thermostat of the cooking chamber has probably tripped.
In the event of overheating >350°C in the oven, the safety thermostat in the cooking chamber cuts off the
power supply.
- The safety thermostat in the cooking chamber can only be reset by a technician authorized by the dealer.
7.3.1 STEPS TO TAKE IF THE OVEN IS NOT TO BE USED FOR A LENGTHY PERIOD.
After thoroughly cleaning the oven both inside and outside:
- Open the multi-polar switch contacts to cut off the power supply.
- Shut the water valve upstream from the oven.
- Give all the steel surfaces a good wipe over with a cloth lightly soaked in Vaseline oil in order to apply a
protective film.
- Leave the oven door half open.
- Talcum powder on the gaskets.
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