Инструкция Конвектомат Fimor

Fimor Srl CONVECTION AND COMBI OVENS
Via dell'industria e dell'artigianato

Carmignano di Brenta - 35010 Padova (Pd) INSTRUCTION MANUAL
Dear Customer,
Thank you for choosing to purchase our product.
This oven is part of a range of appliances designed for non-intensive commercial catering, made up
from gas and electric ovens with different capacities dedicated to gastronomy. They are user-friendly
ovens for quick and efficient production.
The oven has a 12 month warranty covering any manufacturing defects, which comes into force from
the date indicated on the sales invoice. The warranty covers normal functioning of the oven and does
not include consumables (bulbs, gaskets, resistances, glass, etc.) and faults caused by installation,
wear, maintenance, repairs, lime scale removal and incorrect cleaning, tampering and improper use.
The manufacturer reserves the right to make modifications to the product, which he deems necessary
or useful, at any time.
This manual reflects the state-of-the-art at the time the machine is introduced onto the marketing
and can also be subject to modifications/improvements on the basis of the indications of the user
customers.
MODEL/ SERIAL N°:
2
INDEX
INDEX .................................................................................................................................................. 3
1. INSTALLATION ...................................................................................................................................... 5
1.1. General and safety recommendations ....................................................................................... 5
1.2. Positioning. ..................................................................................................................................... 6
1.3. Water connection (only for certain models) ............................................................................... 7
1.4. Electric connection ........................................................................................................................ 7
1.5. Gas connection (for gas ovens only) .......................................................................................... 7
Nota bene................................................................................................................................................. 7
Prescriptions for installation .................................................................................................................. 8
Checks to make before installation ...................................................................................................... 8
1.6. Controlling the gas pressure (for gas ovens only) .................................................................... 8
1.7. Fumes exhaust (for gas ovens only) .......................................................................................... 9
1.8. Commissioning ............................................................................................................................ 11
Inspection ............................................................................................................................................... 11
1.9. Conversion of set-up gas (for gas ovens only) ....................................................................... 11
Checking and replacing nozzles ......................................................................................................... 12
Setting the working pressure............................................................................................................... 13
2. DESCRIPTION OF THE PANEL AND USER CONTROLS...................................................... 14
3. MAINTENANCE ......................................................................................................................... 15
3.1 Cleaning the glass ....................................................................................................................... 15
4. CONTROL AND SAFETY COMPONENTS .................................................................................. 16
4.1 Electrovalve ...................................................................................................................................... 16
4.2 Door micro switch ............................................................................................................................ 16
4.3 Cooking chamber safety thermostat ......................................................................................... 16
4.4 Flame control (present in gas ovens only) .............................................................................. 16
3
5. WHAT TO DO IF............................................................................................................................ 17
5.1 The most common problems ............................................................................................................ 17
Rearming the safety thermostat ......................................................................................................... 18
Protection fuse ...................................................................................................................................... 18
Flame control ......................................................................................................................................... 18
5.2 Management of spare parts ....................................................................................................... 18
6 TECHNICAL DOCUMENTATION.............................................................................................. 19
6.1 Technical data for model ................................................................................................................... 19
6.2 Technical data specific for gas ovens ...................................................................................... 19
6.3 Gas tables for the destination state................................................................................................ 20
7. EXPLODED DIAGRAMS AND SPARE PARTS ....................................................................... 22
7.1 BOILER SPARE PARTS. ........................................................................................................... 30
DECLARATION OF CONFORMITY ................................................................................................. 31
4
1. INSTALLATION
1.1. General and safety recommendations

• Read this manual thoroughly before installation and start-up of the oven as it the text supplies
important information regarding safe installation, use and maintenance of the appliance.
• Keep this manual in a safe, easily accessible place for future consultation by the operators.
• Always attach the manual if the oven is transferred. If necessary, request a new copy from the
authorised dealer or directly from the manufacturer.
• As soon as the packaging is removed, make sure that the oven is integral and has not been
damaged during transport. A damaged machine must never be installed or commissioned. If in
doubt, contact the technical after-sales or your local dealer.
• The installation, extraordinary maintenance and repairs must only be performed by professionally
qualified staff, following the manufacturer's instructions.
• The appliance has been designed to cook foods in closed environments and must only be used for
this purpose: any other different use is therefore to be avoided because it is considered improper
and dangerous.
• The oven must only be used by staff trained for this purpose. To prevent the risk of accidents or
damage to the appliance it is also fundamental that the staff regularly receive precise instructions
regarding safety.
• The oven must be used by any persons with reduced physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have been given supervision or instruction concerning
use of the appliance by a person responsible for their safety.
• During functioning attention must be paid to the hot areas of the external surface of the equipment,
which in working conditions, ca also exceed 60°C.
• In the case of breakdown or bad functioning, the equipment must be deactivated. For any repairs,
only contact a technical after-sales centre authorised by the manufacturer and insist on original
spare parts.
• Do not position other heat sources, such as fryers or hot plates in the vicinity of the oven.
• Do not deposit or use inflammable substances in the vicinity of the appliance.
• In the case of prolonged inactivity of the oven, the water, electrical energy and gas supplies must be
cut-off.
• Before commissioning the equipment, make sure that all packaging has been removed and that it is
disposed off in compliance with the Laws in force.
• Every installation modification made to the oven, which may be necessary, must be approved and
performed by authorised technical staff.
• To prevent danger to health of the individual owing to an accidental intervention of the circuit breaker
protection device, the latter must not be powered through an external switch, such as a timer or
connected to an electric circuit, which is regularly switched on and off automatically.
• Failure to comply with the previous recommendations can compromise both safety of the appliance
and your own safety.
The versions of oven gases are in compliance with the essential requisites of the 90/396/EEC Gas Directive
ad are therefore issued with CE certificate issued by a notified body. They satisfy the prescriptions of the
following Gas Standards:
• EN 203 and successive amendments;
• EN 437 and successive amendments.
The safety prescriptions contained in the under-mentioned must be complied with for installation:
• UNI 8723 and successive amendments.
The equipment is in compliance with the essential requisites of the 2006/95/EEC Low Voltage Directive. It
satisfies the prescriptions of the following Electrical Standards:
• EN 60335-2-42 and successive amendments;
5

• EN 55104 / EN 55014 and successive amendments;
• EN 61000 and successive amendments.
The equipment is in compliance with the essential requisites of the 2004/108/EEC Electromagnet
Compatibility Directive.
1.2. Positioning.
The equipment is designed to be installed indoors. They cannot be

used in the open air or exposed to rain.
Remove the equipment from the packaging, check integrity and

position it in the place of use, taking care not to place it against walls,
bulkheads, divider walls, kitchen cabinets or coverings in inflammable
materials. The oven must only be installed on the relevant stand.
Keep a minimum distance of 100mm from the walls or other

equipment at the sides. It is advised to leave 500 mm between the
left side and the wall (fig.1).
Position the equipment in a ventilated place. All materials used for

packaging are compatible with the environment. They can be kept
without danger or burned in an appropriate waste combustion
system.
Level and perform height adjustment by acting on the levelling feet

as indicated (fig.2).
Level differences or inclinations of a certain importance can

negatively affect oven functioning.
Remove the film from the external panels, detaching it slowly to

prevent leaving traces of adhesive.
Check that the openings and slots for intake or disposal of heat are
not obstructed.
6
1.3. Water connection (only for certain models)

The pressure of the water must be between 0.5 bar and 2.5 bar (50-250 KPa). If the distribution network
water pressure exceeds 2.5 bar, a pressure reducer must be installed upstream from the oven.
The ovens have a unique input for softened water. The installation of a water softener-decalcifier is always
recommended to take water hardness of the equipment inlet water back within value between 8° and 10°F.
Before connection, allow an amount of water flow through that is sufficient to clean the piping from any
ferrous residues.
• Connect the water piping to the specific cold water distribution network.
• Make sure that the cut-off cock can be easily activated by the operator at any time.
• Attention: if the water load pipe should break, this must be replaced with anew one while the old
broken pipe must not be re-used.
1.4. Electric connection

The electric plant must be equipped with an efficient earth as prescribed in the Standard in force. It is only
possible to guarantee electrical safety if there is an electric plant present in compliance with all relevant
Standards.
Before making the electric connection, the electric mains voltage and frequency values must be checked to
verify that they are in compliance with those requested by the equipment on the technical plate.
For the direct connection to the power supply network a device must be placed between the equipment and
the network itself, which is dimensioned on the basis of the load, which assures disconnection and whose
contacts have an opening distance that allows complete disconnection in the conditions of the overvoltage III
category, in compliance with installation regulations. Also this device must be positioned in a place and
manner such to be easy to activate at any time by the operator.
Take the master switch, to which the power supply cable plug will be connected, to the 0 (zero) position.
Have professionally qualified people check that the section of the cables is suitable for the power absorbed
by the equipment.
Use a cable with suitable section for the corresponding load and connect the cable to the terminal board.
The power supply voltage with the machine running must not be offset from the nominal voltage value by
±10%.
Control that there is a potential difference of 230 V between the phase and the earth.
The equipment must be included in an equipotential system whose effectiveness must be checked according
to that stated in the Standard in force.
There is a clamp for connection, positioned at the rear of the fame and marked with the symbol shown
below, to which a cable with minimum section of 10 mm² must be connected.
Equipotential socket symbol
1.5. Gas connection (for gas ovens only)

Nota bene
The oven is originally calibrated for functioning with the type of gas declared in the order confirmation.
The type of gas for which the oven is set-up is stated on the technical plate.
7
Prescriptions for installation

The installation and commissioning of the oven must only be performed by qualified staff according to the
Regulations and Standards in force.
The gas plants, the electric connections and installation rooms of the equipment must be in compliance with
Regulations and Standards in force.
3
Remember that the air necessary for combustion of the burners is 2 m /h per kW of power installed.
The Standards regarding accident-prevention and the Fire-prevention and anti-panic Standards must be
respected in exercises open to the public.
The connection to the gas supply fitting can be made using flexible metal pipes, placing a type-approved cut-
off cock in an easily accessible place.
Make sure that the gas inlet fitting connection flexible metal pipe does not touch heated parts of the oven
and that it is not subjected to twisting or extension.
Use fixing straps that are in compliance with the installation Standards.
Checks to make before installation

Check on the technical plate, positioned on the right of the oven, that the equipment has been inspected for
the type of gas available at the user’s establishment. On the contrary, convert the gas (see par. 1.9).
Check the technical plate data to make sure that the pressure reducer flow rate is sufficient to power the
equipment.
Do not place section reductions between the reducer and the equipment.
It is recommended to mount a gas filter upstream from the pressure regulator in order to guarantee excellent
functioning of the oven.
Connect the oven to the gas supply plant via a ¾” female GAS pipe.
The fitting must be metal and the pipe can be fixed or flexible.
Envision cocks and gate valves with an internal diameter that is not less than the pipe fitting indicated above.
When the connection has been made to the gas network. It is necessary to check that there are no leaks in
the joints and fittings. To do this, use soapy water or a specific foam product to identify leaks.
It is good practice to perform periodical maintenance of the gas ovens every year in compliance with
the specific Standards. It must be performed by an authorised technician, who will analyses the
burned gases and control the heat capacity.
The oven can only function correctly if the mains gas pressure remains within the values indicated
for each type of gas in table 2.
If the pressures lie outside of these values, the equipment cannot function well and cannot be commissioned
definitively. Have the installer check the gas distribution system, (controlling the piping, valves and any
pressure reducers) and then, if necessary, contact the gas supplier company.
Gas pressure (mbar)

Type of gas
Nom. Min Max
Methane G20 20 17 25
LPG G30/G31 28-30/37 20/25 34/45
Tab2
1.6. Controlling the gas pressure (for gas ovens only)

This control must be made periodically and is the exclusive responsibility of specialised technicians
Control that the nozzles mounted are those envisioned for the type and pressure of the power supply gas.
When the oven is connected, check the gas pressure with the appliance on.
The gas pressure must be controlled directly on the control valve by acting as described below:
• Loosen screw “B” (fig. 1) on the pressure point in the valve.
• Apply a manometer to the pressure point.
8
• Regulate the gas pressure in a way that it corresponds with the values indicated in table 2 by acting on
the pressure regulator outside the appliance.
• When the pressure is correct, switch the oven off, remove the manometer and tight screw "A" fully
home.
Pressure regulation
screw (under the
protective hood)
SCREW A: SCREW B:
Manometer attachment Manometer attachment
to check the pressure to check pressure
towards the burner. arriving from the mains Figure 1
1.7. Fumes exhaust (for gas ovens only)

The ovens must be used in places suitable for the evacuation of the combustion products in compliance with
the Standards regarding their installation.
The oven exhaust can be connected in two ways.
• By connection to a natural duct, such as a flue with safe and efficient natural draught to evacuate
combustion products directly to the outside. The continuation takes place towards the outside or in a
chimney via ducting. This intervention must guarantee that the evacuation of the fumes is not
obstructed and/or the exhaust pipe is not excessively long (maximum 3 m).
• Via a forced evacuation system, such as a hood with mechanical suction device. In this case, the
gas supply to the equipment must be controlled directly by this system and must cut-off whenever
the flow rate drops below the values prescribed. When the equipment is installed under a suction
hood, check that the following indications are respected:
a) the volume sucked up must be higher than that of the burned gases generated (see the
Standard in force);
b) the material with which the hood filter is made must be able to resist the temperature of the
burned gases which, on output from the duct, can reach 300°C;
c) the end part of the equipment evacuation duct must be placed inside the projection of the hood
base perimeter;
d) the re-admission of the gas into the equipment must only be possible manually.
9
To a natural duct, such as a flue with safe and efficient

natural draught to evacuate combustion products directly to
the outside (Fig.3).
The continuation takes place towards the outside or in a

chimney via an appropriate resistant piping at a temperature
of 300°C.
ATTENTION: This intervention must guarantee that the

evacuation of the fumes is not obstructed and/or the exhaust
pipe is not excessively long (maximum length 3 m).
To a forced evacuation system, such as a hood with mechanical

suction device. In this case, the gas supply to the equipment
must be controlled directly by this system and must cut-off
whenever the flow rate drops below the values prescribed.
When the equipment is installed under a suction hood, check

that the following indications are respected:
The volume sucked up must be higher than that of the burned

gases generated (see the Standard in force).
Pay attention to the material of the hood filter because the

temperature of the burned gases at the output of the duct can
reach 300°C.
The end part of the equipment evacuation duct must be placed

inside the projection of the hood base perimeter.
The re-admission of the gas into the equipment must only be

possible manually (Fig.4).
10
1.8. Commissioning
Before commissioning the oven, all verifications must be scrupulously made that are necessary to ensure
compliance of the plants and installation of the equipment with the Legal Standards and technical and safety
indications present in this manual.
Moreover, the following points must be satisfied:
• The room temperature of the place of installation of the oven must be over +4° C.
• The cooking chamber must be empty.
• All packaging must be removed entirely, including the protective film applied to the walls of the oven.
• The vents and airing slots must be open and free from obstructions.
• Any pieces of the oven that have been removed in order to perform installation, must be re-mounted.
• The electric master switch must be closed and the water and gas cut-off cocks upstream from the
equipment, must be open.
Inspection
The oven is inspected by completing a sample cooking cycle that allows to check the correct functioning of
the appliance and the absence of anomalies or problems.
Set the temperature regulator at 150° C and the tim er at 10 min.
Scrupulously check the points in the following list:

• The cooking chamber light switches on.
• The oven stops when the door is open and starts to function again when the door is closed.
• The temperature regulation thermostat in the cooking chamber intervenes when the temperature set
is reached and the heating elements are switched-off temporarily.
• The fan motor reverses direction automatically every 3 minutes, intervalled by 15 second motor
shutdown.
• At the end f the cooking cycle the oven emits a warning acoustic signal with duration of about 15
seconds.
If the oven has a humidification button, after it has been activated, check for water escaping from the cooking
chamber humidity introduction pipe in direction of the fan.
1.9. Conversion of set-up gas (for gas ovens only)

To adapt the oven to the category of gas available to the user (type of gas and pressure available from the
network), it must be checked that he nozzles mounted are conform and, if necessary, the gas flow must be
regulated through the control valve.
11
Checking and replacing nozzles
Nozzle diameter
Type of gas
(1/100 mm)
G30 28..30 mbar G31 30...37 mbar 135
LPG
G30 37 mbar G31 37 mbar 135
G30 50 mbar G31 50 mbar 135
G20 20 mbar 250
G25 25 mbar 250
METHANE
G25 20 mbar 250

G20 25 mbar 250
G25.1 25 mbar 250
G2,350 13 mbar 320
G27 20 mbar 250
The table above indicates the type of nozzle (diameter) to use on the basis of the category of gas available.
If the nozzles mounted are different to those necessary, proceed as follows:
- Check that the gas supply is closed (mains cut-off cock closed)
- Remove the external right sheet steel from the oven and the gas diffuser pipe (procedure as per
figure below)
- Replace the nozzles on the basis of the previous table
- Re-mount the previously removed components
- Re-connect the oven to the power supply network
1 - Remove
2 - Remove
3 - Replace 12
Setting the working pressure

On the basis of the category of gas available, it may be necessary to regulate the downstream pressure of
the control valve as per following table.
Pressure
Type of gas
manifold (mbar)
No reduction
G30 28..30 mbar G31 30...37 mbar (tightened fully
LPG
home)
G30 37 mbar G31 37 mbar 28.0
G30 50 mbar G31 50 mbar 28.0
G20 20 mbar 8.5
G25 25 mbar 13.0
METHANE
G25 20 mbar 13.0

G20 25 mbar 8.5
G25.1 25 mbar 14.5
G2,350 13 mbar 7.0
G27 20 mbar 15.0
• Loosen screw “A” (fig. 2) on the pressure point in the valve.

• Apply a manometer to the pressure point.
• Regulate the gas pressure in a way that it corresponds with the values indicated in the previous table
by acting on the pressure regulator outside the appliance.
• When the pressure is correct, switch the oven off, remove the manometer and tight screw "A" fully
home.
Pressure regulation
screw (under
protective hood)
SCREW A: SCREW B:
Manometer attachment Manometer attachment
to check the pressure to check pressure
arriving from the mains Figure 2
13
2. DESCRIPTION OF THE PANEL AND USER CONTROLS
14
3. MAINTENANCE
3.1 Cleaning the glass

The door glass must be cleaned on both sides. To access the sides of the glass facing inwards, release the
clips that block the glass. Once the mechanism has been opened, clean the glass using a suitable detergent,
never use abrasive materials.
The gas must then be closed again correctly via the two clips.
15
4. CONTROL AND SAFETY COMPONENTS
4.1 Electrovalve
The electrovalve is the device that supplies the water in the times and modes pre-established.
4.2 Door micro switch

The door micro switch is the device that interrupts oven functioning when the door is opened.
The oven starts to work normally again the next time the oven is closed.
Do not activate this device manually with the oven door open.
4.3 Cooking chamber safety thermostat

If the temperature in the cooking chamber exceeds 320°C, the safety thermostat interrupts the power su pply.
This safety device can only be restored by a service technician as further controls are necessary.
4.4 Flame control (present in gas ovens only)

By means of the relevant electrode, the flame control guarantees normal functioning of the burner/s.
In the case of accidental switch-off of malfunctioning of the burner/s, the system signals an anomaly with the
switch-on of the re LED on the control panel, the gas supply is closed and the cooking cycle is interrupted
temporarily while waiting for the operator intervention. At this point, the luminous button must be pressed for
1 second in order to start the flame block restore procedure. The flame control automatically performs 3
attempts at ignition. In the event of a negative result, the system signals the error via alarm.
16
5. WHAT TO DO IF
5.1 The most common problems

Whenever an anomaly occurs it is very important to switch the equipment off, acting
on the switch, and to close the water and gas cut-off cocks positioned upstream from
the equipment.
Problem Possible solution

The oven does not start Check that the switch is closed and that the network voltage is present.
Control that the gas cut-off cock positioned upstream from the
appliance is open (for gas ovens only).
Check the integrity of the oven protection fuse.
Make sure that the oven door is closed well.
Check that the cooking cycle parameters have been set correctly.
Make sure that the oven does not signal anomalies.
If the oven still does not start after these operations, contact the after-sales assistance.
The fan stops during functioning The fan motor reverses the direction of rotation automatically every 3
minutes, intervalled by 15 second motor shutdown.
Control that fan shutdown is not temporary (within 15 seconds) and due
to normal functioning of the oven.
Make sure that the cooling openings on the fan cover and external
casing are not obstructed,
If the problem persists, contact the after-sales
The interior lighting does not Use heat-resistant bulbs.
function Replace the bulbs, proceeding as follows:
• Make sure that the switch positioned upstream from the oven is
open and that the appliance is cold.
• Replace the light bulbs.
If the problem repeats, contact the after-sales
Water must not be introduced Control that the water cut-off cock is open.
from the humidifier pipes. Check that the humidifier has been activated from the relative button.
If the problem repeats, contact the after-sales
The gas valve control button LED Control that the gas cut-off cock positioned upstream from the
switches on. appliance is open.
Restore the flame block (see paragraph 4.5).
Have a technician check that the electric connection sequence is
correct and that between phase and there is a potential difference
present of 230 V.
If the oven still does not function due to no ignition of the burners, contact the after-sales assistance.
17
Remove the electric power supply before making any regulation or performing any
intervention.
Rearming the safety thermostat

Identify the thermostat (that can be reached from under the oven base) and press on the red button until a
click is heard, (which confirms the contacts are closed.
A continuous intervention of the safety thermostat is an index of equipment malfunctioning.
Protection fuse
The protection fuse is used to protect the flame control board from over-voltages.
Flame control
(present only in gas ovens)
Attention:
The flame control only functions correctly id the oven electric connection has been made respecting the
position of the phase and the neutral.
The must be a potential difference of 230 V between phase and
Regulate the flame control electrode in a way that during the burners functioning it is introduced into the
flame, otherwise it will not give consent to the gas valve.
Regulate the ignition electrode at a distance between 2 mm and 4 mm from the burner on the initial
perforated zone of the burner and, with the gas closed, control that it generates a spark.
5.2 Management of spare parts

Only the authorised after-sales centre must replace spare parts.
To identify the codes of the spare parts, contact the after-sales assistance.
Once the necessary spare parts have been unmistakably identified, the after-sales service will send a
regular written order to the manufacturer, which will clearly indicate the model of the equipment, the
relative serial number, the voltage and the frequency of the electric power supply, as well as the code
and the description of the pieces of interest.
18
6 TECHNICAL DOCUMENTATION
6.1 Technical data for model
ATTENTION: THE VALUES DECLARED INTHE FOLLOWING TABLE ARE RELATIVE TO THE
STANDARD MODELS DESCRIBED INTHIS MANUAL. IN THE PRESENCE OF FURTHER ACCESSORIES
AND/OR CUSTOMISATIONS REQUESTED BYT HE CUSTOMER, THE VALUES MAY BE DIFFERENT.
IN THESE CASES, THE DATE DECLARED ON THE ORDER CONFIRMATION AND STATED ON THE
"CE" LABEL AFFIXED TO THE OVEN IS VALID.
Electric Heat Dimensions

Voltage Frequency Absorption Weight
MODEL Power Power
(V) (Hz) (A)
LxHxD
(kg)
(kW) (kW) (cm)
P/G 434 3.5 230 50 15.0 66x48x55 45
P/G 435 5.1 400 50 10.4 66X63x59 58
P/G 435 COMBI 8.1 400 50 14.4 66X63x59 63
P/G 643 3.8 400 50 16.1 83x41x62 55
P/G 644 6.3 400 50 13.0 83x48x62 60
P/G 645 7.7 400 50 16.1 83X62X62 70
P 646 7.0 400 50 11.4 85x83x86 110
P 646 COMBI 11.5 400 50 17.9 85x83x86 115
G 646 9.5 400 50 15.0 85x83x86 110
G 646 COMBI 14.0 400 50 21.5 85x83x86 115
P/G 6411 13.8 400 50 22.4 85x123x86 160
P/G 6411 COMBI 18.3 400 50 28.9 85x123x86 165
646 GAS 0.4 14 230 50 1.8 92x111x86 120
6410 GAS 0.8 14 230 50 3.6 92x143x86 175
646 GAS COMBI 5.0 14 400 50 15.0 92x111x86 125
6410 GAS COMBI 5.5 14 400 50 15.1 92x143x86 180
6.2 Technical data specific for gas ovens
Gas consumption:
Type of gas 646 GAS 6410 GAS
G30 1,104 1,104
LPG (KG/H)
G31 1,088 1,088
G20 1,481 1,481
G25 1,723 1,723
METHANE
3 G25.1 1,720 1,720
(M /H)
G2,350 2,058 2,058
G27 1,807 1,807
19
6.3 Gas tables for the destination state

As in the table below, in some states more than one gas category are available, depending on the region
considered. In these cases, check the effective gas category available.
State Category Pressures available State Code

G20: 20 mbar
Albania II2H3+ AL
G30/31: 28-30/37 mbar
G20: 20 mbar
Albania II2H3B/P AL
G30/31: 30 mbar
G20: 20 mbar
Austria II2H3B/P AT
G30/31: 50 mbar
G20: 20 mbar
Belgium II2H3B/P BG
G30/31: 30 mbar
G20: 20 mbar
Belarus II2E+3+ G25: 25 mbar BE
G30/31: 28-30/37 mbar
G20: 20 mbar
Cyprus II2H3+ CY
G30/31: 28-30/37 mbar
G20: 20 mbar
Cyprus II2H3B/P CY
G30/31: 30 mbar
G20: 20 mbar
Croatia II2H3B/P HR
G30/31: 30 mbar
G20: 20 mbar
Denmark II2H3B/P DK
G30/31: 30 mbar
G20: 20 mbar
Estonia II2H3B/P EE
G30/31: 30 mbar
G20: 20 mbar
Finland II2H3B/P FI
G30/31: 30 mbar
G20: 20 mbar
France II2E+3+ G25: 25 mbar FR
G30/31: 28-30/37 mbar
G20: 20 mbar
Germany II2ELL3B/P G25: 20 mbar DE
G30/31: 50 mbar
G20: 20 mbar
Greece II2H3+ GR
G30/31: 28-30/37 mbar
G20: 20 mbar
Greece II2H3B/P GR
G30/31: 30 mbar
G20: 20 mbar
Ireland II2H3+ IE
G30/31: 28-30/37 mbar
Iceland I3B/P G30/31: 30 mbar IS
G20: 20 mbar
Italy II2H3+ IT
G30/31: 28-30/37 mbar
G20: 20 mbar
Latvia II2H3B/P LV
G30/31: 30 mbar
G20: 20 mbar
Lithuania II2H3+ LT
G30/31: 28-30/37 mbar
G20: 20 mbar
Lithuania II2H3B/P LT
G30/31: 30 mbar
Luxembourg I2E G20: 20 mbar LU
G20: 20 mbar
Macedonia II2H3+ MK
G30/31: 28-30/37 mbar
G20: 20 mbar
Macedonia II2H3B/P MK
G30/31: 30 mbar
Malta I3B/P G30/31: 30 mbar MT
G20: 20 mbar
Norway II2H3B/P NO
G30/31: 30 mbar
G25: 25 mbar
Holland II2L3B/P NL
G30/31: 30 mbar
G20: 20 mbar
G2,350: 13 mbar
Poland II2ELwLs3B/P PL
G27: 20 mbar
G30/31: 37 mbar
G20: 20 mbar
Portugal II2H3+ PT
G30/31: 28-30/37 mbar
United G20: 20 mbar
II2H3+ GB
Kingdom G30/31: 28-30/37 mbar
G20: 20 mbar
Czech Rep. II2H3+ CZ
G30/31: 28-30/37 mbar
20
State Category Pressures available State Code

G20: 20 mbar
Romania II2E3B/P RO
G30/31: 30 mbar
G20: 20 mbar
Romania II2H3B/P RO
G30/31: 30 mbar
G25: 20 mbar
Romania II2L3B/P RO
G30/31: 30 mbar
G20: 20 mbar
Slovakia II2H3+ SK
G30/31: 28-30/37 mbar
G20: 20 mbar
Slovakia II2H3B/P SK
G30/31: 30 mbar
G20: 20 mbar
Slovakia II2H3B/P SK
G30/31: 50 mbar
G20: 20 mbar
Slovenia II2H3+ SI
G30/31: 28-30/37 mbar
G20: 20 mbar
Slovenia II2H3B/P SI
G30/31: 30 mbar
G20: 20 mbar
Spain II2H3+ ES
G30/31: 28-30/37 mbar
G20: 20 mbar
Sweden II2H3B/P SE
G30/31: 30 mbar
G20: 20 mbar
Switzerland II2H3+ CH
G30/31: 28-30/37 mbar
G20: 20 mbar
Switzerland II2H3B/P CH
G30/31: 50 mbar
G20: 20 mbar
Turkey II2H3+ TR
G30/31: 28-30/37 mbar
G20: 20 mbar
Turkey II2H3B/P TR
G30/31: 30 mbar
G20: 20 mbar
Hungary II2HS3B/P G25.1: 25 mbar HU
G30/31: 30 mbar
THE MANUFACTURER DECLINES ALL LIABILITY FOR DAMAGE OWING TO INCORRECT

INSTALLATION, TAMPERING WITH THE EQUIPMENT, IMPROPER USE, BAD MAINTENANCE, FAILURE
TO COMPLY WITH THE STANDARDS IN FORCE AND NEGLEGENT USE.
THE MANUFACTURER RESERVES THE RIGHT TO MODIFY TH FEATURES OF THE EQUIPMENT
PRESENTED IN THISP UBLICATION WITHOUT FOREWARNING.
21
7. EXPLODED DIAGRAMS AND SPARE PARTS
22
23
24
25
26
27
28
29
7.1 BOILER SPARE PARTS.
30
DICHIARAZIONE DI CONFORMITÀ
DECLARATION OF CONFORMITY
P. IVA 02736070240
Dichiara sotto la sua esclusiva responsabilità che i prodotti
Declare under its sole responsibility that the products
Forni elettrici a Convezione/Convection ovens

(nome, tipo, modello, lotto, gruppo o numero di serie)
(name, type, model, batch or serial number)
P 434 – P 435 – P 644 – P 645 – P 646 – P 6410
G 434 – G 435 – G 644 – G 645 – G 646 – G 6410
P 646 GAS – P 6410 GAS
G 646 GAS – G 6410 GAS
Lievitatori/Proofers
L 439 – L 649 – L 6410 – L 6412
Questa Dichiarazione è conforme Ai quali questa dichiarazione si riferisce sono conformi alla seguente norma o ad altri
Alla Norma Europea EN 45014
“Criteri generali per la documenti normativi
dichiarazione di conformità To whose this declaration relates are conformity with the following standard(s) or
rilasciata dal fornitore”. Le basi per other normative document(s)
l'enunciazione dei criteri esposti
derivano dalla documentazione * EN ISO 12100-1/2:2005 (sicurezza dei macchinari)/EN ISO 12100-1/2:2005
internazionale, in particolare dalla (machine safety)
guida ISO/IEC 22, 1982, “ *EN 60204-1 (sicurezza degli equipaggiamenti elettrici ed elettronici)/EN 60204-1
Informazione sulla dichiarazione di
conformità alle norme o ad altre (electric and electronic equipment safety)
specifiche tecniche rilasciate dal *EN 55014-2 / EN 61000-3-2 / EN 61000-3-11/
fornitore”. *EN 203/2008 (apparecchi per cucine professionali alimentati a gas)/ EN 203/2008
(Gas heated catering equipment)
*Altre /Others
This declaration of Il sottoscritto Barbieri Umberto in qualità di Legale Rappresentante ATTESTO
Conformity is suitable to the
sotto la mia responsabilità esclusiva, che sul macchinario in oggetto è stato apposto il
European standard EN 45014
“General criteria for supplier's marchio CE conforme a quanto prescritto da
declaration of conformity”. (I undersigned Barbieri Umberto) as Legal Representative, signing this certification
The basis for the criteria has DECLARE under my exclusive responsibility, that the subject equipment has
been found in International
Documentation, particularly in:
hallmarked with Mark CE which complies with):
ISO/IE guide 22 1982,
“Information on Direttiva Comunitaria Macchine Nr. 2006/42 EC
manufacturer's declaration of Machine Prescription Directive Nr. 2006/42 EC
conformity with standards or Direttiva Compatibilità Elettromagnetica 2004/108/CE
other technical specifications”.
Electromagnetic Compatibility Directive 2004/108/CE
Direttiva Bassa Tensione 2006/95/CE
Low Voltage Directive 2006/95/CE
Si dichiara inoltre che la marcatura del simbolo “CE” è apposta sulla macchina .
(I declare furthermore: the hallmarking of “CE” symbol is placed on the machine).
ATTESTAZIONE DI MARCHIATURA CE/CE MARKETING CERTIFICATION
CLIENTE/CLIENT:___________________________________________________
Nr.MATRICOLA/SERIAL NUMBER:____________________________________
Carmignano di Brenta, Il legale rappresentante/ The Legal Representative

Firma/ Signature
Part. IVA 02736070240
31

Инструкция Конвектомат Fimor

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Инструкция Конвектомат Fimor

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Fimor Srl CONVECTION AND COMBI OVENS

Via dell'industria e dell'artigianato

MODEL/ SERIAL N°:

1.1. General and safety recommendations ....................................................................................... 5

1.2. Positioning. ..................................................................................................................................... 6

1.3. Water connection (only for certain models) ............................................................................... 7

1.4. Electric connection ........................................................................................................................ 7

1.5. Gas connection (for gas ovens only) .......................................................................................... 7

Prescriptions for installation .................................................................................................................. 8

Checks to make before installation ...................................................................................................... 8

1.7. Fumes exhaust (for gas ovens only) .......................................................................................... 9

1.8. Commissioning ............................................................................................................................ 11

1.9. Conversion of set-up gas (for gas ovens only) ....................................................................... 11

Checking and replacing nozzles ......................................................................................................... 12

Setting the working pressure............................................................................................................... 13

2. DESCRIPTION OF THE PANEL AND USER CONTROLS...................................................... 14

3.1 Cleaning the glass ....................................................................................................................... 15

4. CONTROL AND SAFETY COMPONENTS .................................................................................. 16

4.1 Electrovalve ...................................................................................................................................... 16

4.2 Door micro switch ............................................................................................................................ 16

4.3 Cooking chamber safety thermostat ......................................................................................... 16

4.4 Flame control (present in gas ovens only) .............................................................................. 16

5.1 The most common problems ............................................................................................................ 17

Rearming the safety thermostat ......................................................................................................... 18

Protection fuse ...................................................................................................................................... 18

Flame control ......................................................................................................................................... 18

5.2 Management of spare parts ....................................................................................................... 18

6.1 Technical data for model ................................................................................................................... 19

6.2 Technical data specific for gas ovens ...................................................................................... 19

6.3 Gas tables for the destination state................................................................................................ 20

7. EXPLODED DIAGRAMS AND SPARE PARTS ....................................................................... 22

7.1 BOILER SPARE PARTS. ........................................................................................................... 30

DECLARATION OF CONFORMITY ................................................................................................. 31

1.1. General and safety recommendations

• EN 60335-2-46 and successive amendments;

The equipment is designed to be installed indoors. They cannot be

Remove the equipment from the packaging, check integrity and

Keep a minimum distance of 100mm from the walls or other

Position the equipment in a ventilated place. All materials used for

Level and perform height adjustment by acting on the levelling feet

Level differences or inclinations of a certain importance can

Remove the film from the external panels, detaching it slowly to

1.3. Water connection (only for certain models)

1.4. Electric connection

Equipotential socket symbol

1.5. Gas connection (for gas ovens only)

Prescriptions for installation

Checks to make before installation

Gas pressure (mbar)

1.6. Controlling the gas pressure (for gas ovens only)

1.7. Fumes exhaust (for gas ovens only)

To a natural duct, such as a flue with safe and efficient

The continuation takes place towards the outside or in a

ATTENTION: This intervention must guarantee that the

To a forced evacuation system, such as a hood with mechanical

When the equipment is installed under a suction hood, check

The volume sucked up must be higher than that of the burned

Pay attention to the material of the hood filter because the

The end part of the equipment evacuation duct must be placed

The re-admission of the gas into the equipment must only be

Moreover, the following points must be satisfied:

Set the temperature regulator at 150° C and the tim er at 10 min.

Scrupulously check the points in the following list:

1.9. Conversion of set-up gas (for gas ovens only)