Lotus CDA-107E Instructions For Use And Maintenance Manual

EN

CONVECTION OVENS

INSTRUCTIONS FOR USE AND MAINTENANCE

IT

FORNI A CONVEZIONE

ISTRUZIONI PER L’USO E LA MANUTENZIONE

DE

HEISSLUFTÖFEN

ANLEITUNGEN FÜR DEN BEDIENUNGS-UND WARTUNG

FR

FOURS À AIR PULSE’

INSTRUCTIONS POUR L’EMPLOI ET LA MAINTENANCE

ES

HORNOS A CONVECCIÓN

INSTRUCCIONES PARA USO Y MANTENIMIENTO

NL

CONVECTIEOVENS

INSTRUCTIES VOOR DE GEBRUIK EN ONDERHOUD

B02.0028.00

NG-UA-005EW CDA-211E

NG-SA-005EW CDA-220E

NG-DA-005EW CDA-107G

NG-UA-007EW CDA-111G

NG-SA-007EW CDA-207G

NG-DA-007EW CDA-211G

NG-UA-012EW CDA-220G

NG-SA-012EW PDA-004E

NG-DA-012EW PDA-005E

NG-UA-005G PDA-006E

NG-SA-005G PDA-007E

NG-DA-005G PDA-010E

NG-UA-007G PDA-012E

NG-SA-007G CDA-120E

NG-DA-007G PDA-004G

NG-UA-012G PDA-005G

NG-SA-012G PDA-006G

NG-DA-012G PDA-007G

CDA-107E PDA-010G

CDA-111E PDA-012G

CDA-207E CDA-120G

RUA-105E

RUA-110E

RUA-115E

RDA-105E

RDA-110E

RDA-115E

PFE-52/P

PFE-122/P

PFG-52/P

PFG-122/P

DFV-511/N

DFV-1011/N

DFV-1511/N

L105-DAE CDA-107G

L105-DAG CUA-111E

L107-DAE CUA-111G

L107-DAG CDA-111E

L112-DAE CDA-111G

L112-DAG CUA-207E

L604-DAE CUA-207G

L604-DAG CDA-207E

L606-DAE CDA-207G

L606-DAG CUA-211E

L610-DAE CUA-211G

L610-DAG CDA-211E

L004-DAE CDA-211G

L004-DAG CUA-120E

L006-DAE CUA-120G

L006-DAG CDA-120E

L010-DAE CDA-120G

L010-DAG CUA-220E

CUA-107E CUA-220G

CUA-107G CDA-220E

CDA-107E CDA-220G

FMEL461

FMEL661

FMEL1061

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EN INDEX IT INDICE DE INHALT

USE AND MAINTENANCE USO E MANUTENZIONE

BEDIENUNGS-UND

WARTUNGSANLEITUNG

4.0

Description of the control panel

components

Descrizione componenti pannello

comandi

Programmierung und Betrieb

4.5 Starting the oven Avviamento del forno

Steuerung und

Kontrollvorrichtungen

4.6 Turning the oven o Spegnimento del forno Ausschalten des Gerätes

9.0 Maintenance Manutenzione Wartung

9.1

What to do in the case of a

breakdown or non use

Comportamento in caso di guasto

e/o prolungato inutilizzo

Anweisungen bei Störungen und/

oder längeremnGerätestillstand

10.1 Remedies to cooking hitches Rimedi alle anomalie di cottura Abhilfe bei anormalem Garen

FR INDEX ES INDICE NL INHOUDSOPGAVE

EMPLOI ET MAINTENANCE USO Y MANTENIMIENTO GEBRUIK EN ONDERHOUD

4.0

Description des éléments du

panneau

Descripción componentes panel

de mandos

Beschrijving van componenten

bedieningspaneel

4.5

Commandes et contrôles

auxiliaires

Encendido del horno Starten de oven

4.6 Arrêt du four Apagado del horno Het uitschakelen van de oven

9.0 Maintenance Mantenimento Onderhoud

9.1

Que faire en cas de panne ou

d’arrêt prolongé de l’appareil

Comportamiento en caso de

avería o de larga inactividad

Handelen in geval van

storingen

10.1

Que faire pour résoudre les

problèmes de cuisson

Remedios para las anomalías

de cocción

Oplossingen voor problemen

bij het koken

3

4

USE AND MAINTENANCE

INSTRUCTIONS FOR A SAFE USE OF THE OVEN

• Ensure the oven is on a stable position and safety devices installed upstream are ecient.

• Always use adequate protection gloves to introduce or pull out the trays.

• Always pay maximum attention to the oor, that due to cooking steam could be slippery.

• In order to avoid burns, never use trays or containers with liquids or uids over a level that can be easily

controlled at sight.

• Don’t put trays or other kitchen tools on the oven.

• Periodically have a check with technical service and replace eventual damaged parts, that could alter the

proper functioning of the oven or be a danger.

• Often clean the oven following the instructions stated in this manual.

MAX. FOOD LOADING

Number of trays Max. food loading Number of trays Max. food loading

4 x 2/3 GN 8 kg 10 x 1/1 GN 30 kg

4 x 460x340 8 kg 10 x 60x40 30 kg

4 x 1/1 GN 13 kg 11 x 1/1 GN 33 kg

4 x 60x40 13 kg 12 x 1/1 GN 35 kg

5 x 1/1 GN 16 kg 12 x 60x40 35 kg

5 x 60x40 16 kg 15 x 1/1 GN 44 kg

6 x 1/1 GN 18 kg 20 x 1/1 GN 60 kg

6 x 60x40 18 kg 7 x 2/1 GN 40 kg

7 x 1/1 GN 20 kg 11 x 2/1 GN 60 kg

7 x 60x40 20 kg 20 x 2/1 GN 120 kg

For a correct comprehension of the terminology used in the following paragraphs, we underline that cooking

phase is the period of time in which the oven carries out one of the following cooking modes:

Convection hot forced air

(all models)

(temperature range between 50 - 270°C)

Combination hot forced air and steam

(models convection with steam and combi with direct steam)

(temperature range between 50 - 270°C)

Steam

(models combi with direct steam)

(temperature range between 50 - 100°C)

Manual humidication

(models convection with humidication)

EN

5

EN

4.0 CONTROL PANNEL COMPONENTS DESCRIPTION

Humidity

OFFOFF

Convection with humidication Convection with steam Combi with direct steam

A Cooking chamber thermostat. Temperature range between 50 - 270 °C

B Pilot light cooking chamber heating ON

C Timer. Adjustment from 0 to 120 minutes or uninterrupted working.

D Pilot light timer ON

G Manual humidication button (models convection with humidication)

H Steam regulation (models convection with steam)

L Cycle selector knob

M Pilot light oven power supply ON

N Pilot light steam generation ON

4.5 STARTING THE OVEN

Ensure that water supply are turned on and that the electricity supply is switched on.

Select the cooking time with the timer (C) that goes up to a maximum of 120 minutes; for longer cooking

times, select the (∞) nonstop position. When the timer is on and the door is closed the cooking cycle starts

together with the electric fan, heating and steam generation, if selected.

When the set time is nished a buzzer signals that cooking is nished and all the functions stop.

When selecting the cooking time always remember the time needed to pre-heat the oven.

It’s a good practice to observe this caution before introducing the food to be cooked in the oven.

4.5B Cooking chamber preheating

It is always advisable to pre-heat the oven before cooking food.

The time needed to heat the oven should be set taking into account that in the hot air convection cycle it takes

about 10 minutes to reach 220°C.

Having selected the desired time and temperature, switch the oven on without food inside.

At the end of the set time the ring signals that cooking can start.

In the steam cycle it is always advisable to preheat the oven, turning the steam adjuster knob round to MAX,

for 10 minutes without opening the door.

6

4.5C Release valve

All models are equipped with this system, which regulate the humidity

inside the cooking chamber.

In models Combi with direct steam, the steam relief valve can be ope-

ned and closed by rotating the knob A in the picture.

4.6 TURNING THE OVEN OFF

The oven is turned o by turning the cycle selector knob round to position 0.

9.0 MAINTENANCE

It is compulsory to turn the main switch o and close the water on-o valve, both installed upstream from the

oven before servicing it.

The oven should be cleaned at the end of each working day, using specic products only.

9.0A Cleaning of external oven parts

All external stainless steel parts should be:

1 - cleaned with clear, soapy water;

2 - rinsed with water;

3- dried thoroughly.

It is absolutely forbidden to use scrapers, metal soap pads and other common steel tools as they could besides

scratching the surface, deposit iron particles that, oxidizing would cause rust to form.

DO NOT WASH THE APPLIANCE WITH JETS OF WATER

DO NOT USE PRODUCTS TO WASH THE STAINLESS STEEL PARTS, WHICH CONTAIN CHLOR (BLEACH,

CHLORINE ACID) EVEN IF WATERED DOWN.

9.0B Cooking chamber cleaning

The oven cooking chamber must be cleaned from residues of food and fat at the end of each cooking process.

Proceed as follows:

1. Heat the oven at a temperature of 80-90°C in steam mode to soften the dirty.

2. Vaporize the internal part of the cooking chamber with a specic detergent suitable for stainless steel.

3. Rinse with a lot of water using a sponge or a hand shower.

ANY RESIDUES OF DETERGENT COULD DAMAGE THE PARTS IN STAINLESS STEEL WHEN THE COOKING

CHAMBER WILL BE HEATED UP.

The fan must be kept clean to avoid grease and fat from depositing on the blades causing motor revolutions to

decrease leading to a reduction in the ow of air and dangerous mechanical stress to the motor itself.

9.1 WHAT TO DO IN CASE OF A BREAKDOWN AND/OR EXTENDED PERIOD OF NON USE

If the oven does not work properly, breaks down or if the safety thermostat triggers, switch the oven o, discon-

nect the electricity and water supply and notify the technical assistance service.

All work of installation, maintenance and repairs should be carried out exclusively by qualied and

authorized personnel.

EN

7

EN

Convection cooking with 0% humidication: this method, commonly called “Convection”, is indicated for

all types of cooking where you want to get dry and crispy food. To achieve this result it is advisable to open the

release valve to help the exhaust of steam from the cooking chamber.

Convection cooking with humidication: this method, commonly called “combined” is indicated for all types

of cooking where you want to get soft and juicy food

Steam cooking: with this system, you can achieve

cooking very similar to the boiling in water.

Steam with no pressure ensures even and delicate

cooking, and food loses almost no vitamins and min-

eral salts.

Cooking times are much shorter compared to those

when water is used.

We always recommend using the perforated G.N. tray so that, when cooking has nished , there is no water on

the bottom of the tray.

If you need to use the cooking liquid you can put an ordinary G.N. tray underneath.

10.1 REMEDIES TO COOKING HITCHES

If cooking is uneven:

Check that there is at least 3 cm between the food cooking and the tray above it: if there is less space it will not

allow correct ventilation of the food to be cooked.

• Make sure that the foods to cook are not against each other which would prevent correct ventilation between

them.

• Cooking temperature might be too high, try with a lower temperature.

• The preheating has not been eected. If you introduce the products with cold cooking chamber, it will take a

much longer time to reach the selected temperature than the one requested by preheating. During this phase

the ventilation and the temperature inside the cooking chamber could not be uniform and produce therefore a

loss of cooking uniformity.

• Frozen food has been introduced in the oven. In this case it’s advisable to the food at a temperature of 40-50

°C and then proceed with cooking.

• The oven drain could be obstructed and alter the ventilation inside the cooking chamber.

• The door gasket could not be steam tight. The steam coming out from the door could alter the ventilation.

If the food is dry:

• Reduce cooking time.

• The temperature must be adequately lowered.

• Remember that the lower the temperature is the less weight will be lost.

• The combined cycle for a humidity rich cooking environment was not selected.

• The food was not greased with oil or juices before it was put in to cook.

10.0 COOKING TIPS

To obtain the best results, we advise to use GAS-

TRONORM trays, available in dierent models and

materials according to the type of cooking.

It’s fundamental always to leave an interspace of

3 cm at least between the food to be cooked and

the upper tray for a good air circulation.

The height of the food should be similar to the height of the trays. Very low lays of food in trays of 65 and 80 mm

can cook in a non uniform way.

It is advisable to avoid the food to be cooked overows from the pan , or in case this is not feasible, avoid placing

the pan on the top oor to that aected by the situation described.

Cooking of dierent food can be performed simultaneously at the same temperature , avoiding the overlapping

of avors, placing the products with stronger avor always on the top of the cooking chamber and the release

valve must to be open.

For an optimal cooking temperature you must take into consideration the following rule: select a lower tempera-

ture of about 20 % compared to the one set in traditional static ovens without ventilation.

The forced ventilation system, of which this oven is equipped, ensures cooking in reduced time.

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EN

CONVECTION OVENS - INSTRUCTIONS FOR THE INSTALLATION

IT

FORNI A CONVEZIONE - ISTRUZIONI PER L’INSTALLAZIONE

DE

HEISSLUFTÖFEN - ANLEITUNGEN FÜR DEN INSTALLATEUR

FR

FOURS À AIR PULSE’ - INSTRUCTIONS POUR L’INSTALLATION

ES

HORNOS A CONVECCIÓN - INSTRUCCIONES PARA LA INSTALACIÓN

NL

CONVECTIEOVENS - INSTRUCTIES VOOR DE INSTALLATIE

B02.0024.00

PDA-004E PDA-004G

PDA-005E PDA-005G

PDT-004E PDT-004G

PDT-005E PDT-005G

PDA-006E PDA-006G

PDA-007E PDA-007G

PDT-006E PDT-006G

PDT-007E PDT-007G

PDA-010E PDA-010G

PDA-012E PDA-012G

PDT-010E PDT-010G

PDT-012E PDT-012G

PFE-52/P

PFE-122/P

PFG-52/P

PFG-122/P

L105-DAE L105-DAG

L105-DTE L105-DTG

L107-DAE L107-DAG

L107-DTE L107-DTG

L112-DAE L112-DAG

L112-DTE L112-DTG

L604-DAE L604-DAG

L604-DTE L604-DTG

L606-DAE L606-DAG

L606-DTE L606-DTG

L610-DAE L610-DAG

L610-DTE L610-DTG

L004-DAE L004-DAG

L004-DTE L004-DTG

L006-DAE L006-DAG

L006-DTE L006-DTG

L010-DAE L010-DAG

L010-DTE L010-DTG

EN INDEX IT INDICE DE INHALT

Dimensions Dimensioni Abmessungen

Foreword Premessa Vorwort

1.0 Declaration of Conformity Dichiarazione di conformità Konformitätserklärung

1.1

European Directive

ROHS 2012/19/UE

Direttiva Europea

ROHS 2012/19/UE

Europäische Richtlinie

ROHS 2012/19/UE

1.3

Transport of the oven and

packaging removal

Trasporto del forno e rimozione

degli imballi

Transport des Ofens und

Entfernung der Verpackung

1.4 Informative labels Targhette informative Informationsetiketten

INSTALLATION INSTALLAZIONE INSTALLATION

1.5 Oven positioning Posizionamento del forno Positionierung des Ofens

1.6 Electrical connection Collegamento elettrico Elektroanschluss

1.7

Technical data for electrical

connection

Tabella dati tecnici

allacciamento elettrico

Tabelle technische Daten

Elektroanschluß

1.8

Technical data for gas con-

nection

Tabella dati tecnici allacciamen-

to gas

Tabelle technische Daten für

Gasanschluss

1.9 Connecting to the gas mains Collegamento alla rete del gas Anschluss an die Gasleitung

2.0 Checking for gas leaks Controllo perdite di gas Kontrolle Gasleckstellen

2.1

Transformation for dierent

gas types

Trasformazione ai vari tipi di

gas

Umstellung auf verschiedene

Gasarten für Garraum

2.2 Connecting to the ue Collegamento al camino Anschluss an den Kamin

2.3 Water features Caratteristiche dell’acqua Wassermerkmale

2.4

Technical data table water

connection

Tabella dati tecnici impianto

acqua

Tabelle technische Daten für die

Wasserleitung

2.5

Hydraulic connection

water inlet

Collegamento idraulico

entrata acqua

Anschluss ans Wassernetz

Wasserzufuhr

2.6 Plumbing – water drainage

Collegamento idraulico

scarico acqua

Anschluss an das wassernetz

wasserablauf

2.9 Reversal of door opening

Inversione del senso di apertura

della porta

Umkehren der

türönungsrichtung

3.0 Control and safety devices

Automatismi di controllo e

sicurezza

Kontrolle und sicherheits

automatismen

3.1 Spare parts replacing Sostituzione parti di ricambio Austausch der ersatzteile

3.2 Checking the functions Controllo delle funzioni Kontrolle der funktionen

2

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4/5 x 1/1 GN - 60x40 E

Dimensioni Capacità Distanza teglie Peso a vuoto

Dimensions Capacity Trays distance Empty weight

Abmessungen Kapazität Einschubabstand Leergewicht

Dimensions Capacité Ecartement grilles Poids à vide

Dimensiones Capacidad Distancia bandejas Peso en vacío

Afmetingen Capaciteit Afstand dienbladen Leeggewicht

mm 947 x 852 x h 729

4 x 1/1 GN - 60x40

5 x 1/1 GN - 60x40

80 mm

67 mm

111 kg

4

A

B

D

C

791

852

1561

6182561

947

751

565

756

118

218

315

818

296

54

632

43

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86

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A

C

5

A

B

D

C

791

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576

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118

218

315

818

274

54 632

12752014461

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A

C

588

541

60

G

40

50

115

ø

4/5 x 1/1 GN - 60x40 G

Dimensioni Capacità Distanza teglie Peso a vuoto

Dimensions Capacity Trays distance Empty weight

Abmessungen Kapazität Einschubabstand Leergewicht

Dimensions Capacité Ecartement grilles Poids à vide

Dimensiones Capacidad Distancia bandejas Peso en vacío

Afmetingen Capaciteit Afstand dienbladen Leeggewicht

mm 947 x 852 x h 729

4 x 1/1 GN - 60x40

5 x 1/1 GN - 60x40

80 mm

67 mm

120 kg

6

A

B

D

C

791

852

1561

6182561

947

751

565

756

118

218

315

818

296

54

792 43

12752014461

852

86

160

A

C

6/7 x 1/1 GN - 60x40 E

Dimensioni Capacità Distanza teglie Peso a vuoto

Dimensions Capacity Trays distance Empty weight

Abmessungen Kapazität Einschubabstand Leergewicht

Dimensions Capacité Ecartement grilles Poids à vide

Dimensiones Capacidad Distancia bandejas Peso en vacío

Afmetingen Capaciteit Afstand dienbladen Leeggewicht

mm 947 x 852 x h 889

6 x 1/1 GN - 60x40

7 x 1/1 GN - 60x40

80 mm

67 mm

123 kg

7

A

B

D

C

791

852

1561

6182561

947

751

576

756

118

218

315

818

274

54

792

12752014461

852

86

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A

C

40

50

115

Ø

G

60

540,98

588

6/7 x 1/1 GN - 60x40 G

Dimensioni Capacità Distanza teglie Peso a vuoto

Dimensions Capacity Trays distance Empty weight

Abmessungen Kapazität Einschubabstand Leergewicht

Dimensions Capacité Ecartement grilles Poids à vide

Dimensiones Capacidad Distancia bandejas Peso en vacío

Afmetingen Capaciteit Afstand dienbladen Leeggewicht

mm 947 x 852 x h 889

6 x 1/1 GN - 60x40

7 x 1/1 GN - 60x40

80 mm

67 mm

134 kg

8

A

B

D

C

791

852

1561

6182561

947

751

565

756

118

218

315

818

296

54

1112

43

12752014461

852

86

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A

C

10/12 x 1/1 GN - 60x40 E

Dimensioni Capacità Distanza teglie Peso a vuoto

Dimensions Capacity Trays distance Empty weight

Abmessungen Kapazität Einschubabstand Leergewicht

Dimensions Capacité Ecartement grilles Poids à vide

Dimensiones Capacidad Distancia bandejas Peso en vacío

Afmetingen Capaciteit Afstand dienbladen Leeggewicht

mm 947 x 852 x h 729

10 x 1/1 GN - 60x40

12 x 1/1 GN - 60x40

80 mm

67 mm

150 kg

9

F

A

B

D

C

791

852

1561

6182561

947

751

576

756

118

218

315

818

274

54

1112

12752014461

852

86

160

A

C

541

60

588

40

50

115

Ø

10/12 x 1/1 GN - 60x40 G

Dimensioni Capacità Distanza teglie Peso a vuoto

Dimensions Capacity Trays distance Empty weight

Abmessungen Kapazität Einschubabstand Leergewicht

Dimensions Capacité Ecartement grilles Poids à vide

Dimensiones Capacidad Distancia bandejas Peso en vacío

Afmetingen Capaciteit Afstand dienbladen Leeggewicht

mm 947 x 852 x h 729

10 x 1/1 GN - 60x40

12 x 1/1 GN - 60x40

80 mm

67 mm

167 kg

10

FOREWORD

The contents of this manual are generic and not all the functions described may be available on your

product.

The manufacturer declines all responsibility for possible inaccuracies contained in this pamphlet, due to printing

or copy errors. We reserve the right to make on our own products those changes to be considered necessary or

useful, without jeopardizing the essential characteristics.

Read the instructions for use very carefully paying particular attention to the rules concerning safety devices. This

appliance must only be used for what it has been designed for and built for and that is: all baking of dishes and

regenerating pre-cooked and/or frozen food.

WARNING!

Before making any type of connection of this equipment (electrical or hydraulic), carefully read the instructions

in this manual. This manual must be carefully kept to be available for future reference by users or service tech-

nicians. Installation must be carried out by d qualied personnel only.

1.0 DECLARATION OF CONFORMITY

The Manufacturer declares that the appliances conform to the EEC norms.

They must be installed in accordance with current standards, especially regarding aeration of the premises and

the exhaust gas evacuation system.

Note: The Manufacturer declines all and every responsibility for any direct damages caused by: an

incorrect use, wrong installation or bad maintenance.

1.1 EUROPEAN DIRECTIVE ROHS 2012/19/UE

This appliance is marked according to the European directive 2012/19/UE on Waste Electrical and Electronic

Equipment (WEEE). By ensuring this product is disposed correctly, you will help prevent potential negative con-

sequences for the environment and human health, which could otherwise be caused by inappropriate waste han-

dling of this product.

The symbol on the product, or on the documents accompanying the product, indicates that this

appliance may not be treated as household waste.

Instead it shall be handed over to the applicable collection point for the recycling of electrical

and electronic equipment.

Disposal must be carried out in accordance with local environmental regulations for waste dis-

posal.

1.3 TRANSPORT OF THE OVEN AND PACKAGING REMOVAL

Upon receipt of the oven and before installing it, check the packaging is intact and there are not visible damages.

Also check that along with the oven you receive also the documentation, consisting of:

• Instructions for installation, use and maintenance

• Chart to check correct installation

• Wiring diagram

• Label ISO 3864-1

Before bringing the oven to the point, where it must be installed, check the following:

The doors are large enough to allow passage of the oven

The oor supports the weight.

According to the model of oven, its dimensions and its weight, use suitable facilities to handle goods during trans-

port and installation, able to guarantee stability in order to avoid overturning, falls or uncontrolled movements of

the appliance or its components.

Keep the oven packed until you reach the site where the oven is going to be installed.

The packaging makes the handling of goods easier and protects the oven from accidental push.

During moving and installation of the oven, the installer must comply with accident-prevention regulations in

force at the place of installation (use of safety shoes, gloves, etc.) Remove the packaging taking care not to dam-

age the oven. The adhesive lm, that protects the surfaces made of stainless steel can be removed also after you

have positioned the oven on the corresponding stand or the support surface.

ATTENTION: Packaging materials and adhesive lm are potentially dangerous.

For this reason, they must be kept out of the reach of children and properly disposed of in com-

pliance with local directives.

You should separate packaging materials (wood, cardboard, plastic...) and dispose of them se-

parately, in compliance with directives in force at installation site.

Note: Take the protective lm o the stainless steel parts by hand before starting the appliance.

Do not use abrasive substances and/or metal objects. Clear any adhesive residues using a sponge soaked in sol-

vent. If the oven is heated up before removing the adhesive lm, the removal of the lm and cleaning of residues

of glue will be much more dicult.

EN

11

1.4 INFORMATIVE LABELS

On each oven there are applied some metal labels, that give important info concerning characteristics of the oven,

electric and plumbing connections and eventually the drain connection.

On the right hand side panel there is the label A.

The info contained on this label are:

• Name and address of the manufacturer

• Oven model

• IPX protection grade against water jet.

• Conformity to EC directives.

• Power input and power supply (single or three phase).

• Serial number of the oven

• Symbol of European Directive 2012/19/UE

Removing the back side panel, on the oven chassis you nd label B.

On this label the serial number of the oven is repeated.

In this way, the customer or the installer can nd the serial number of the

oven also when the label A is dirty or damaged.

If the oven is equipped with humidication, in the back of the oven, near the

connector for water connection there is the label C.

Label C indicates water features necessary for a correct functioning of the

oven.

Same features are listed at paragraph 2.4 of this manual.

Close to the drain there is the label D, containing info concerning drain con-

nection.

INSTALLATION

1.5 POSITIONING OF THE OVEN

The place where the oven will be installed

must comply the following requirements:

• Be protected from atmospheric agents

and have an adequate air circulation;

• Comply with regulations concerning

safety at work;

• Have a room temperature between 5

°C and 35 °C with a humidication not

higher than 70%.

• Place the oven and proceed with level-

ling using adjustable feet.

*Keep a suitable distance at the back,

in order the label of equipotential clamp

is easy to see when the oven has been

installed.

> 50 cm> 1 cm

*

The same clamp must be easy to access to install equipotential cable after the oven has been installed in com-

pliance with our instructions. Install the appliance in a position that allows access to the right side for installa-

tion, maintenance and technical assistance.

Maintain the minimum distances between the oven walls, (rear and right side) and either the brick walls or the

other appliances.

EN

12

1.6 ELECTRICAL CONNECTION

When the appliance is delivered it is set to work at the voltage given

on the rating plate axed on the right side of the appliance.

The eectiveness of the equipotential system of which the appliance is

part of, must conform to current standards.

Connect using the screw you nd in the back side of the oven, marked

with the word EQUIPOTENTIAL.

The Manufacturer declines all and every responsibility if this important

accident prevention norm is not complied with. If the feeding cable is

damaged, it must be replaced by the technical service or in any case

by similar qualied personnel, in order to avoid any risk.

1.7 TECHNICAL DATA FOR ELECTRICAL CONNECTION

Model

Power loading

and voltage

no. and motor

power

Heating

power

Absorbed

current

Feed cable

section

4 x 1/1 GN- 60x40

Electric

5 x 1/1 GN- 60x40

Electric

6.5 kW

380 - 415 V 3N~

50 Hz Analog

50/60 Hz Touch

2 x 240 W 6.0 kW 10.0 A 5 x 2.5 mm

2

6 x 1/1 GN- 60x40

Electric

7 x 1/1 GN- 60x40

Electric

11.6 kW

380 - 415 V 3N~

50 Hz Analog

50/60 Hz Touch

2 x 240 W 11.0 kW 18.0 A 5 x 4.0 mm

2

10 x 1/1 GN- 60x40

Electric

12 x 1/1 GN- 60x40

Electric

17.3 kW

380 - 415 V 3N~

50 Hz Analog

50/60 Hz Touch

3 x 240 W 16.5 kW 26.0 A 5 x 6.0 mm

2

4 x 1/1 GN- 60x40

Gas

5 x 1/1 GN- 60x40

Gas

0.3 kW

220 - 240 V 1N~

50 Hz Analog

50 Hz Touch

1 x 240 W -- 1.2 A 3 x 1.5 mm

2

6 x 1/1 GN- 60x40

Gas

7 x 1/1 GN- 60x40

Gas

0.3 kW

220 - 240 V 1N~

50 Hz Analog

50 Hz Touch

1 x 240 W -- 1.2 A 3 x 1.5 mm

2

10 x 1/1 GN- 60x40

Gas

12 x 1/1 GN- 60x40

Gas

0.6 kW

220 - 240 V 1N~

50 Hz Analog

50 Hz Touch

2 x 240 W -- 2.4 A 3 x 1.5 mm

2

EN

13

1.8A GAS CONNECTION - TECHNICAL DATA NOZZLES AND SETTINGS

Gas type

PA (mbar)

gas supply

pressure

UM

(max. nozzle)

A mm

(aerator opening)

4x1/1 GN-60x40

5x1/1 GN-60x40

6x1/1 GN-60x40

7x1/1 GN-60x40

10x1/1 GN-60x40

12x1/1 GN-60x40

G20

G20/G25

20

20/25

UM 170DC 220L 245L

A (mm) - - -

G25 20

UM 180DC 245L 270L

A (mm) - - -

G25 25

UM 175DC 235L 260L

A (mm) - - -

G20 25

UM 160DC 215L 235L

A (mm) - - -

G25.1 25

UM 175DC 240L 265L

A (mm) - - -

G30/G31

28-30/37

28-30

UM 105DC 150L 165L

A (mm) - - -

G30/G31 37

UM 100DC 140L 155L

A (mm) - - -

G30/G31 50

UM 95DC 135L 150L

A (mm) - - -

G110 8

UM 300DC 450L 495L

A (mm) - - -

G120 8

UM 285DC 415L 455L

A (mm) - - -

1.8B TECHNICAL DATA - GAS CONSUMPTION

Oven model

ΣQn

G20

(20)

G25

(25)

G25

(20)

G20

(25)

G25.1

(25)

G110

(8)

G120

(8)

G30

(29)

G30

(37)

G30

(50)

kW m

3

/h m

3

/h m

3

/h m

3

/h m

3

/h m

3

/h m

3

/h Kg/h Kg/h Kg/h

4 x 1/1 GN - 60x40 10.5 1.11 1.29 1.29 1.11 1.29 2.71 2.41 0.83 0.83 0.83

5 x 1/1 GN - 60x40 10.5 1.11 1.29 1.29 1.11 1.29 2.71 2.41 0.83 0.83 0.83

6 x 1/1 GN - 60x40 17 1.80 2.09 2.09 1.80 2.09 4.38 3.90 1.34 1.34 1.34

7 x 1/1 GN - 60x40 17 1.80 2.09 2.09 1.80 2.09 4.38 3.90 1.34 1.34 1.34

10 x 1/1 GN - 60x40 20.5 2.17 2.52 2.52 2.17 2.52 5.29 4.70 1.62 1.62 1.62

12 x 1/1 GN - 60x40 20.5 2.17 2.52 2.52 2.17 2.52 5.29 4.70 1.62 1.62 1.62

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14

1.8C TECHNICAL DATA - CATEGORIES AND PRESSURES

Country Category Gas type

Gas supply pressure

Normal Min. max

PL I2E G20 20 17 25

LU CY I3+ G20/G31 28-30/37 20/25 35/45

NO CY MT IS HU I3B/P G30/G31 28-30 25 35

PL 13B/P G30/G31 37 25 45

BE FR II2E+3+

G20/G25 20/25 17/20 25/30

G30/G31 28-30/37 20/25 35/45

DE II2ELL3B/P

G20 20 17 25

G25 20 18 25

G30/G31 50 42.5 57.5

ES GB GR IE IT PT SK CH II2H3+

G20 20 17 25

G30/G31 28-30/37 20/25 35/45

MK UA FI BG EE LV LT

CZ SI TR HR RO SK SE

DK AL NO RA

II2H3B/P

G20 20 17 25

G30/G31 28-30 25 35

AT CH II2H3B/P

G20 20 17 25

G30/G31 50 42.5 57.5

HU II2HS3B/P

G20 25 18 33

G25.1 25 18 33

G30/G31 28-30 25 35

G30/G31 50 42.5 57.5

SE III1ab2H3B/P

G20 20 17 25

G30/G31 28-30 25 35

G110 8 6 15

G120 8 6 15

DK IT III1a2H3B/P

G20 20 17 25

G30/G31 28-30 25 35

G110 8 6 15

NL II2L3B/P

G25 25 20 30

G30/G31 28-30 25 35

LU II2E3+

G20 20 17 25

G30/G31 28-30/37 20/25 35/45

EN

15

EN

1.9 CONNECTING TO THE GAS MAINS

Connect the oven to connection (A) using metal pipes rigid

type, either in galvanised steel or copper, situated where

they can be seen.

Never use hoses to connect the oven to the gas main.

The appliance must be connected to an on-o mains valve

that is easy to operate.

Use a 3-piece metal joint for connection between the pipe

and oven to facilitate removal.

Guarantee the seal of the joint threads using materials de-

clared, by their manufacturers, as being specically suitable

also for LPG.

The appliance must be supplied with a suitable type of gas (chapter 1.4).

It is set for use with the type of gas indicated on the “rating” plate.

2.0 CHECKING FOR GAS LEAKS

Once the oven has been installed check there is no gas leaking into the room. This can done by brushing joints

and ttings with soapy water.

Bubbles prove there is a gas leak.

2.1 TRANSFORMATION FOR DIFFERENT GAS TYPES

Tables 18A, B and C species:

- which gas can be used for the oven.

- the nozzles and settings for each gas that can be used.

- the number indicated in table TAB1 is also stamped on the body of nozzles.

To convert the oven to the local gas type, follow the in-

structions given in table 18A and carry out the steps below:

- Replace the main burner nozzle (UM).

- Ax the adhesive tab indicating the new type of gas

used.

- The nozzles and adhesive tabs are supplied with the oven.

After adaptation to another type of gas or maintenance,

check the oven operation.

2.1A CHECKING THE GAS SUPPLY PRESSURE

To measure the gas supply pressure use a manometer with a minimum

denition of 0,1 mbar.

Remove the screw from on pressure test point M and connect the mano-

meter to the test point.

Make the measurement with the oven heating.

IMPORTANT! IF THE GAS SUPPLY PRESSURE IS NOT WITHIN THE

LIMITS (MIN. - MAX) INDICATED IN TABLE 18C, STOP OPERA-

TION OF THE OVEN AND CONTACT THE GAS COMPANY.

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Lotus CDA-107E Instructions For Use And Maintenance Manual

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