Aktuelle Betriebsanleitung DiLa doppelseitig

Version 2.14

Zabel

Englisch

Version: 2.14 Issue: 10/2010 Printed: Double In charge: TZ

Dresdener Strasse 88 02625 Bautzen

Telephone: +49 (0) 3591 / 360-0 Facsimile: +49 (0) 3591 / 360-140

Emergency number during non-business hours: Please refer to the service label at the front

of your oven.

Emergency hotline (if no service label is available): +49 (0) 170 / 2236000

E-mail: [email protected] Internet: www.debag.com

mailto:[email protected]�

http://www.debag.com/�

Deutsche Backofenbau GmbH +49 / (0)3591/360-0

DiLa bake-off oven & accessories – Brief Operator Guidance Preface A

1 PREFACE A: BRIEF OPERATOR GUIDANCE

Control elements and their major functions:

OK

START

9

7

0

8 S Direct access keys (Seite 27)

The selected baking program is illuminated.

(program change page 26)

N PR

Proofer timer (Chapter 22-IV)

or

Cleaning program (Chapter 28)

Signals steam pulses, fan rest and evaporator heat-up phase

(description page 19)

I M The baking load (3/3, 2/3, 1/3) is defined during a program change. (program change page 26)

Illuminated display indicators

(time/temperature) (description page 19)

JK

L Display shows actual temperature, program number, remaining baking time etc. ( page 19 + Preface B)

Use the arrow keys to select a new program, press OK and then define

the baking load. (program change page 26)

GF

E OK key for value storage and acknowledgement (pages 19 + 26)

START key flashing: oven ready. After loading the oven, press the key to start the baking program.

(page 29)

D C OPEN DOOR key End of program key (pages 19 + 30)

Sensor for unlocking the operator

controls via the magnet key. (Enable operator function page 25)

B A To switch on or off the oven hold the key a bit longer. (pages 19 + 26)

Change of baking program and baking load: Significance of major messages and required response

no direct access keys (standard)

with direct access keys (optional)

End of baking program > press the door key p. 30

Oven is ON with no program started

Oven is ON with no program started

Standby mode > press OK to resume operation p. 36

1.

1 2

Select program with arrow keys (position LED or display indication)

1. 1

Select program with direct access key

Door is open > Shut the door

Cooling down phase after oven stop > no action required p. 31

Unauthorised oven operation > Pass magnet key over the sensor

p. 25p. 49

2. OK press briefly

2. 1

Press the selected direct key repeatedly to choose the oven load

Early program start > wait until oven is ready p. 49

3. Select load size Program start with open door

> Shut the door p. 49

4. OK

press briefly Door unlocked by emergency

> Open the door via door button p. 49

The baking program change is done. The baking program

change is done. Water or cleaner tank nearly empty > refill water /cleaner p. 49

For detailed description, refer to page 26 For detailed description,

refer to page 27 No end of program command > press the door key p. 49

Error of door opener > push the door shut again. p. 49

(1 For ovens having more than 20 or 30 baking pro-grams, the program number is also indicated in the display.

Oven too hot for program start > no flashing of temperature field

p. 22p. 49

End of proofer timer > press the OK key 22-IV

How alphabetic letters are indicated in the display A B C D E F G I L N O P R S T U V Y


DiLa bake-off oven + accessories – Brief Operator Guidance Preface B

2 PREFACE B: OVERVIEW OF DISPLAY INFORMATION

The following table gives you an overview of all display messages in alphabetic order:

Display text Meaning for detailed explanation refer to:

Temperature value Seite 19 + Seite 43 + Seite 46

Remaining baking time Seite 19 + Seite 30 + Appendix chapter 20

Time when the oven is OFF Seite 32

Automatic shutdown Seite 36

Oven lighting only Seite 37

Baking parameter + number Seite 45

Cleaning program selected Appendix chapter 27 or Appendix chapter 28

Access code for oven parameter range 2 Service staff only.

Cooling-down phase – oven is OFF Seite 31

Baking chamber door is open

Access to BASIS change mode Seite 43 + Preface Seite A

End of baking program Seite 30

Error message + number Seite 51

Proofer only Seite 37

Proofer parameter + number Appendix chapter 19 + Appendix chapter 22.3

Info message + number Seite 49 + Preface Seite A

ACTUAL temperature during baking progr. Seite 37

Water tank or cleaner tank nearly empty Appendix chapter 23.3 or Appendix chapter 28

NO - switched off (switching status) Seite 45 + Appendix chapter 19

Oven switches OFF Seite 31

Access to oven parameter mode Appendix chapter 19

Oven parameter + number Appendix chapter 19

Oven switches ON Seite 26

Programming end Seite 43 + Seite 45 + Preface Seite A

Access to PRO change mode Seite 45

Current baking program number Seite 26

TARGET temperature during baking program Seite 37

Standby mode Seite 36

Fan stop before door is opened starting on Seite 19

Baking program synchronisation Seite 43 + Seite 45 + Appendix chapter 24.1

YES - switched on (switching status) Seite 45 + Appendix chapter 19

EasyClean program: standing display > cooling phase changing display > program running

Appendix chapter 27 or Appendix chapter 28


Page 1 DiLa bake-off oven & accessories – Operation Manual

3 CONTENTS

page

1 PREFACE A: BRIEF OPERATOR GUIDANCE A

2 PREFACE B: OVERVIEW OF DISPLAY INFORMATION B

3 CONTENTS 1

4 YOUR MAJOR OVEN DATA AT A GLANCE 3

5 FOREWORD 3

6 SAFETY INSTRUCTIONS 4 6.1 SYMBOLS 4 6.2 GENERAL INSTRUCTIONS 5 6.3 INTENDED USE 5 6.4 SAFETY AT WORK AND HEALTH PROTECTION 6 6.5 WARRANTY AND LIABILITY 8

7 OVEN CONSTRUCTION AND BAKING PRINCIPLE 9

8 TECHNICAL DATA EXTRACT 10

9 PRECOMMISSIONING INFORMATION 11 9.1 OVEN CONNECTIONS AND OPERATOR CONTROLS 11 9.2 PLACE OF INSTALLATION 12 9.3 SUBSTRUCTURE REQUIREMENTS 12 9.4 HANDLING AND INSTALLATION 13 9.5 ELECTRICAL CONNECTION 13 9.6 WATER CONNECTION 14 9.7 CONDENSATE DISCHARGE 15 9.8 EXHAUST 15 9.9 INITIAL OPERATION 17

10 CONTROL PANEL 18 10.1 PANEL LAYOUT 18 10.2 DESCRIPTION OF PANEL CONTROLS 19

11 NORMAL BAKING OPERATION 25 11.1 BASIC INFORMATION ON OPERATOR ENABLEMENT 25 11.2 BAKING BEGIN 26 11.3 BAKING PROGRAM & BAKING LOAD SELECTION 26 11.4 PREPARATION OF DOUGHPIECES 28 11.5 LOADING THE OVEN 29 11.6 BAKING 30 11.7 UNLOADING THE OVEN 30 11.8 END OF BAKING 31

12 SPECIAL FUNCTIONS 32 12.1 AUTOMATIC START FUNCTION 32 12.2 STANDBY MODE 36 12.3 AUTOMATIC OFF FUNCTION 36 12.4 AFTERBAKING FUNCTION 37 12.5 TEMPERATURE DISPLAY DURING A BAKE 37 12.6 LIGHTING ONLY 37 12.7 PROOFER ONLY 37

13 CLEANING THE OVEN 38


DiLa bake-off oven & accessories – Operation Manual Page 2

14 MAINTENANCE OF THE OVEN 40 14.1 HOW TO REPLACE A DEFECTIVE OVEN LAMP 40 14.2 HOW TO CHANGE PICTOGRAMS 41

15 HOW TO CHANGE BAKING PROGRAMS 42 15.1 BASIS BAKING PROGRAM CHANGE MODE 43 15.2 PRO BAKING PROGRAM CHANGE (EXPERTS ONLY!) 45

16 INFORMATION MESSAGES 49

17 FAULT MESSAGES 51

18 APPENDIX A: DECLARATION OF CONFORMITY 18-I

19 APPENDIX B: OVEN PARAMETERS (FOR EXPERTS ONLY) 19-I

20 APPENDIX C: BAKING TIME COUNT-DOWN DISPLAY 20-I

21 APPENDIX D: MULTICOLOUR SCROLLING TEXT DISPLAY 21-I

22 APPENDIX E: PROOFER 22-I

23 APPENDIX F: WATER TANK 23-I

24 APPENDIX G: DOUBLE OVENS 24-I

25 APPENDIX H: DILA D 25-I

26 APPENDIX I: DILA B 26-I

27 APPENDIX J: EASYCLEAN I CLEANING SYSTEM 27-I

28 APPENDIX K: EASYCLEAN II CLEANING SYSTEM 28-I

29 APPENDIX L: LOADING TROLLEY 29-I

30 APPENDIX M: RADIO REMOTE SIGNALLING SYSTEM 30-I

31 APPENDIX N: MONSUNNET PC SOFTWARE 31-I

32 APPENDIX O: MONSUNNET PDA 32-I

33 APPENDIX P: PROGRAM EXAMPLES FOR BASIS MODE 33-I

34 APPENDIX Q EXAMPLES OF PRO MODE PROGRAM CHANGES (HIGH-PERF.) 34-I

35 APPENDIX R: EXAMPLES OF PRO MODE PROGRAM CHANGES (IMPELLER) 35-II

36 APPENDIX S: BAKING PROGRAM FORM FOR BASIS MODE 36-I

37 APPENDIX T: BAKING PROGRAM FORM FOR PRO MODE 37-I



4 YOUR MAJOR OVEN DATA AT A GLANCE For immediate availability of the required oven data in case of service requests or spare part orders, please copy the following information from your nameplate into the table given below. Table 1 – your oven data:

Data from your nameplate

Oven type

Year of construction

Serial number of your oven

Serial number of proofer (1

Accessory equipment (1

(1 if any (optional)

5 FOREWORD The information compiled in this manual is given to you and your staff for easier use and operation of your new DiLa-type DEBAG bake-off oven. Please read this manual carefully and make sure the instructions and requirements are respected all the time. This is imperative to ensure smooth operation, permanent availability and a long service life of the bake-off oven. Several passages in this manual refer to optional accessories (proofer, exhaust steam condenser etc.) and are identified accordingly. If your DiLa bake-off oven is not equipped with such optional variants, the relevant information is of no importance for you. If the oven was delivered with special default pre-settings deviating from the standard oven configuration according to your requests, it is possible that some of the information contained in this manual is no longer valid. In such case, please refer to the extra information & instruction sheets added to the manual. This operation manual has been prepared very carefully. But we cannot rule out the possibility of any errors in texts or pictures. DEBAG Deutsche Backofenbau GmbH cannot accept any judicial responsibility or any liability whatsoever for any erroneous statements or their consequences. We would be grateful if you could help us by indicating any mistakes or errors. This manual is subject to change in the interest of optical appearance, technical progress and quality improvement.



6 SAFETY INSTRUCTIONS

6.1 SYMBOLS For ease of reference, important passages are identified with appropriate symbols. The symbols used in this manual have the following meanings:

Danger: This symbol refers to specific danger situations resulting from non-compliance with the passages so identified. In addition, make sure all general safety requirements and rules of accident prevention are met.

Hot surface: This symbol identifies specific points or areas with a higher risk of burns. Follow the safety instructions given in the text for avoiding accidents.

In this manual, all points concerning your safety are marked with the two symbols shown above. Please forward these safety instructions to other users.

Caution: This symbol refers to

guidelines regulations instructions work procedures

to be observed. Non-compliance may cause damage to the oven.

Instructions and hints: This symbol refers to information given as user guidance for a better understanding of the manual and for easier use and operation of the bake-off oven.

Further information: This symbol refers to other chapters or documents with additional and complementary information on the subject.



6.2 GENERAL INSTRUCTIONS The DiLa bake-off oven and its accessory equipment are built in accordance with the generally accepted rules of engineering. Any improper operation and use, especially

operation by insufficiently trained persons, use for purposes other than the intended use, non-compliance with the instructions given in this manual,

may cause danger to operators or third parties, or damage to the machine.

Use the oven and the accessory equipment, if any, in a perfect technical condition only and in compliance with the safety and health instructions. Any defects or malfunctions impairing the safety of the machine must be immediately removed by service or technical support staff.

6.3 INTENDED USE To keep the baking oven operative, never use it for purposes other than the “Intended Use” under DIN 31000 / VDE 0100. The intended use of the DiLa bake-off oven is the attended baking and proofing(1 of rolls and bread as well as other common products under the applicable food legislation. It is a technical means (as defined in GPSG (2) that is exclusively intended to be used at work and by persons above the age of 14 only. It shall always be installed in closed and dry rooms and never in the open air.

Any use of the oven for purposes other than the intended use means a danger to operators or third parties and impairment to the assets of the user. No further functional safety of the machine can be guaranteed in such case.

Baking with readily inflammable liquids or substances (like alcohol etc.) is not allowed (explosion hazard).

The intended use includes but is not limited to:

compliance with all instructions given in the operation manual, fulfilment of the inspection and maintenance instructions use of consumables and auxiliary material according to the applicable safety regulations and

specifications.

No warranty can be accepted for damages from improper use.

(1 with proofer as accessory equipment (2 German Equipment And Product Safety Act – Geräte-und Produktsicherheitsgesetz (GPSG)



6.4 SAFETY AT WORK AND HEALTH PROTECTION The following specific safety rules must be observed during the operation of the bake-off oven:

It is strictly necessary to wear safety gloves when loading or unloading the oven. While the door is open, there is a risk of burns in the area of the inner door window, in the entire chamber and around the baking trays.

When opening the chamber door during operation, be careful not to suffer burns from hot steam.

In case of broken glass, remove the debris with appropriate care and destroy the current bake.

The inspection windows of the baking chamber door are made of heat-resistant safety glass and are best suited for normal baking operation. But avoid to slam doors shut or open. Never splash the inner window of the hot baking chamber door with water or the like.

When stopping the oven at the end of a day, unload it completely. For fire safety reasons, never leave products unattended in the oven for any purpose whatsoever, such as drying etc.

Useful information Observe the relevant safety rules during any operation, service, maintenance and cleaning of the baking oven; in Germany these rules are the BGV of the food technical committee of the union of trade associations – Hauptverband der gewerblichen Berufsgenossenschaften e. V. Fachausschuss Nahrung- und Genussmittel.

Special reference is made to:

BGV A1 General regulations BGV A2 Electrical installations and operating equipment

BGV D18 Food machinery

Keep this manual always at the baking oven to ensure permanent availability.

Never fix or paste any advertising material, information signs etc. onto the oven.

Operating staff Any person working on the baking oven must have read the operation manual and know and observe its contents.

The shop manager is under the obligation to instruct the personnel on the basis of the operation manual and to respect all rules and regulations. Said briefing should be repeated at regular intervals to reduce unnecessary operating and baking errors.

Temporary workers at the oven must be supervised by qualified

staff.

The personnel is responsible for keeping the oven and its environment tidy.



Safety appliances The safety appliances of the bake-off oven are: the door switch, the overtemperature cut-out in the baking chamber and in the external evaporator (option), as well as the fan motor thermocontacts. The accessory proofer is protected by an overtemperature detector.

Make sure the function of said appliances is never impaired or manipulated !

Make sure there is always free and direct access to the master

switch of the building or the mains connector (EMERGENCY STOP function).

Pictogram control The control system shall be operated by authorized personnel only.

Humidity & moisture Protect all parts of the electrical equipment from humidity, moisture and dust.

Never use water jetters, high-pressure steam cleaners or the like

for cleaning the bake-off oven and its accessory units.

Protect the oven from precipitation water (rain, snow) during unloading and handling operations (delivery on site, internal transfers).

Care & maintenance Respect the specified maintenance intervals.

Always disconnect the oven prior to any maintenance work. Pull the power plug.

Make sure maintenance work is always performed by qualified

people in compliance with the safety regulations.

Any conversions, modifications or structural changes of the oven shall require the prior written approval of DEBAG.

In case of repair, never use spare parts other than genuine

DEBAG parts.

After maintenance and repair, restore all safety conditions that may have been cancelled or reduced for certain operations.

To change defective lamps of the oven lighting, make sure the

oven is cold and disconnected from the power supply.

Cleaning Prior to any cleaning work, make sure the bake-off oven has cooled down and is disconnected from the power supply. Pull the power plug.

Never use water jetters, high-pressure steam cleaners or the like

for cleaning the bake-off oven and its accessory units.



6.5 WARRANTY AND LIABILITY Warranty and liability are exclusively governed by our standard terms and conditions. No warranty and liability claims can be accepted in case of personal injury or material damage attributable to any of the following causes including but not limited to:

Improper use of the machine and its accessory equipment or use for purposes other than the intended use.

Improper start-up, operation and care of the oven.

Operation of the oven and of any accessory equipment with defective or non-operative safety appliances (door switches, overtemperature cut-outs, fan motor thermocontacts).

Structural modifications of the oven and of any accessory equipment made without the written consent of DEBAG.

Non-compliance with the requirements, instructions and information given in the operation manual.

Improper repair work.

Use of parts other than genuine DEBAG spare parts.

Use of fuels, lubricants or other materials not validated for the oven.

Improper electrical installation of the customer’s feeder line from the mains (overvoltages, undervoltages, no N-conductor etc.)

Water damage from customer stop valves left open in the water feed line to the bake-off oven and its accessory equipment (outside business hours).

Damage to the oven and to any accessory equipment, or poor baking quality, due to calcification.

Unattended drying and storage of products in the baking chamber (whether or not the oven is switched off).



7 OVEN CONSTRUCTION AND BAKING PRINCIPLE The DiLa bake-off oven uses an air circulation system. An alternating radial-flow fan housed in the rear panel of the oven conveys the air at a high air velocity through the ring heater evenly to the bake. Figure 1 – Schematic drawing of the bake-off oven (DiLa 5):

Burning hazardduring baking operation

OK

START

9

7

5

3

0

8

6

4

1 2

20.48

Fan impeller(reversing)

Rear wall(removable)

Limiter sensor(on rear wall)

Heatingelement

InsulationDoor rubbermoulding

Door interlock(option)

Door lock

DiLa iconcontrol

Temperature sensor(in rear wall)

Rubber feet

Externalsteaming(option)

Roundedcorners

Internalspraying(option)

Baking tray supports(removable)

The oven features an electronic DiLa pictogram control system with comfortable ease of operation. All functions of the oven and its accessories are controlled by this electronic system thereby reducing manual operations to a minimum. The DiLa pictogram control has the following functional features:

automatic operation according to programmed bake parameters

baking program memory for 10 (standard) to 30 baking programs with several phases per program

two-level baking program edit function via the keypad

adjustable key lock (enable function) and door locking function for prevention of unauthorized operation, especially if the oven is installed in the customer area

pre-wired for a LED count-down display

control can be coupled to double oven applications with baking program synchronisation

integrated automatic start function with automatic summer/winter time changeover

standby function and automatic stop function for energy cost savings

optional steam generation by a simple water spray system for fan impellers, or powerful external high-duty steaming system

optional proofer control with automatic air conditioning (temperature/humidity) and proofer timer

optional PC, LAN or modem interface

optional radio signalling device for end of baking time and fault indication

optional water tank with level monitoring

optional EasyClean cleaning system

For further information on oven construction, also refer to item “9.1 – Oven connections and operator controls” (Seite 11) and to the specific dimension drawings and type sheets.



8 TECHNICAL DATA EXTRACT

Table 2 – Technical Data:

Standard oven type DiLa 5 DiLa 10 DiLa 10 D DiLa 5+5 DiLa 10+5

Oven dimensions (1 (W/D/H mm) 915/785/580 915/785/1020 915/870/1023 915/785/1160 915/785/1600Max. baking surface (m²) 1.2 2.4 2.4 2.4 3.6

Approx. weight (1 (kg) 96 160 160 96 + 96 160 + 96 Number of trays f. pastries/bread 5/3 10/6 10/6 5/3 + 5/3 10/6 + 5/3

Min. baking deck width (mm) 80 80 80 80 80 Tray size (mm) 400 x 600 400 x 600 400 x 600 400 x 600 400 x 600

Control type DiLa pictogram control Supply voltage (EU) 400 V 3ph/N/PE (± 10%), 50 Hz

Enclosure IP 43 (installation in closed and dry rooms)

Electrical connection

Size A (standard)

CEE connector acc. to DIN VDE 0623, EN 60309-2 (Emergency STOP) top bottom top bottom

16 32 (2 (3 32 32 16

32 (3 16

32 (2/3 16

32 (3 32

Connected load (kW) (1 9.5 15.7 18.5 9.5 9.5 9.5 15.7 Additional connected load (kW) (2 1.9 1.9 / / 1.9 / 1.9 Additional connected load (kW) (3 1.2 2.4 / 1.2 1.2 1.2 2.4

Feeder fuse (A s.b.) (by customer acc. to appl. standards)

16 32 (2 (3 32 32 16

32 (3 16

32 (2/3 16

32 (3 32

Water connection (4 R ¾” standard connection / 3 – 6 bar / water softened to 1 – 3° dH Noise level max. 65 dB (A) as measured under DIN 45 635

Dimensions of accessory units Proofer (W/D/H mm) 915/860/890 915/860/890 X 915/860/890 side by side only

Base frame/cabinet (W/D/H mm) 915/860/890 915/860/890 various 915/860/890 X Auxiliary frame (W/D/H mm) 915/860/440 X X X X

Extra items Exhaust hood

(count-down display or scrolling text) 915 / 935 / 150 (W/D/H mm), capacity of 300 m²/h at 100 Pa pressure (1 without additional equipment, accessories… (2 with additional equipment – proofer

(3 for additional equipment – external evaporator (4 for fixed water connection

In case of differences, the data on the nameplate or in the dimension drawing shall prevail. For dimensions and connected loads of oven variants not given here (type B, custom-tailored special models etc…) please refer to the relevant dimension drawing. Subject to technical change!



9 PRECOMMISSIONING INFORMATION

9.1 OVEN CONNECTIONS AND OPERATOR CONTROLS Figure 2 – Front view of DiLa 5 P oven:

Figure 3 – Rear view of DiLa 5 P oven:

Cowl ventilator

Rear wallpanelling

Baking chamberovertemperature limiter

Connection forexhaust fan

High-efficiency steamingovertemperature limiter

(option)

Condensation waterdrain hose, 3/4”

(approx. 2 m)

Vapour exhaustwith hood

(150 mm ID)

Vapour exhaust without exhaust hood(80 mm ID)

Control boxwith vents(do not cover!)

Remaining baking time display connection cable

Mains feeder cable with CEE plug

(approx. 3 m)

Steaming damper

Water connection, R3/4” (option)

Exhaust hood(option)

with integratedexhaust steam condenser

(option)Data interface Rs485

For ovens with left-handed door stops, the control cubicle is installed on the oven side opposite to that shown in the drawing.

The construction of a DiLa 10 bake-off oven is similar to the above pictures, but the height dimensions are different (dimension (1 ).



9.2 PLACE OF INSTALLATION The DiLa bake-off oven must be installed in a truly horizontal and stable position using a water level. The place of installation must be in a closed and dry room. Outdoor installation is prohibited. Ensure sufficient free space around the oven for convenient operation.

When setting up the bake-off oven, make sure neither the oven nor its feed and discharge lines can cause damage to building structures from excessive heat. Always take care to keep safe distances from or provide appropriate insulations close to inflammable parts or other building equipment. Compliance with applicable fire protection rules & regulations is compulsory. In case of doubt, consult your installer.

When using a substructure, make sure it meets the requirements specified in the chapter “9.3 – Substructure requirements“ (page unterhalb).

9.3 SUBSTRUCTURE REQUIREMENTS

DEBAG offers suitable base frames, base cabinets or proofers as ‘genuine part’ accessories for the DiLa bake-off oven. Please contact our sales department. When using a base frame or a proofer from other manufacturers, make sure the DiLa bake-off oven meets the following installation requirements:

Install the substructure at the given location in a truly horizontal position using a water level and fix it safely. Use appropriate means to protect the substructure from slipping or moving (braked castors or the like).

The substructure must have the proper stability and load carrying capacity according to the Technical Data (weight of the delivered oven type) and in all operating statuses.

Make sure the bake-off oven stands safely with all 4 rubber feet on the substructure and protect it reliably from slipping. For this purpose, the genuine DEGAG substructures have 4 stud bolts, which need to be screwed from the base frame into the rubber feet.

The height of the substructure should be chosen such as to allow also shorter people to operate the oven. Where possible, take care not to exceed a maximum working height of 160 cm for the uppermost baking tray.

Figure 4 – Substructure dimensions

715

mm

915 mm

Top view of baseframe

The required load-bearing capacity

must be ensured in an area within approx.

200 mm from the edge!

Operator control side

Bea

ring

area

Substructure design solutions must be submitted to DEBAG prior to use. They may not be used until they are validated in writing by DEBAG. Operate the bake-off oven only if it is in good condition and properly secured on the substructure.

For ovens having a water tank, never use any substructure other than a special base cabinet made by DEBAG. In such case, it is not possible to use substructures from other sources.



9.4 HANDLING AND INSTALLATION The bake-off oven is usually shipped on a special wooden pallet. This ensures smooth and safe handling with fork or platform lift trucks. Install the bake-off oven on its substructure (base frame, base cabinet, proofer etc.):

Place the oven with its pallet in front of the substructure and align it properly for installation. Remove the transport safety devices (wooden strips, strap retainers etc.). Check the substructure according to 9.3 (Seite 12 ) and protect it from slipping. Lift the pallet and the oven up to the substructure level using a scissor lift truck (1-metre lift) or

a fork lift truck. Lift/pull/draw the oven off the wooden pallet over to the base support (at least 2 persons). Fix the oven properly to the substructure.

To do so, screw the 4 delivered stud bolts (M8) from the bottom side (through holes in the substructure floor) into the rubber feet of the oven either manually or with a hexagon Allen-type key.

When lifting or shifting the oven, make sure the lifting equipment is in a stable position and the forks of the lift are properly engaged!

You will find further information in the documents accompanying the proofer or base cabinet with water tank (Appendix Chapter 22.1 and Appendix Chapter 23.1) as well as in the installation instructions delivered with your oven with specific reference to your particular oven configuration.

9.5 ELECTRICAL CONNECTION The electrical connection of the DiLa bake-off oven in its standard version is made via a standardised five-pole 16A or 32A CEE plug-in connector, depending on the oven type and equipment. The building installations such as feeder line, feeder fusing and socket outlet must be executed in compliance with the specifications given in the Technical Oven Data section. Should no plug-in connector be used for the electrical connection, it will be necessary to provide an all-pole disconnecting master switch near the oven.

Only a duly qualified electrician shall be authorized to lay, install and fuse the building’s feeder (VDE 0105). Take care to observe the VDE regulations (VDE 0100) as well as any regulations of your local power supply company.

As the connector also serves disconnection purposes (Emergency Stop), the plug must be freely accessible at any time. The same applies to the possible use of a master switch. The operating staff must be familiar with the location of the plug and socket connection or master switch.

The sense of rotation of the feeder’s rotating field is of no importance for proper operation of the DiLa bake-off oven.

You are urgently recommended to use a 3-pole disconnecting circuit breaker or (and) a residual current device (RCD).

You can find oven data and values on the nameplate, the dimensional drawing of the oven, or in Chapter “8 - Technical Data Extract” (Seite 10). In case of doubt, contact the service department of DEBAG.



9.6 WATER CONNECTION 9.6.1 Ovens with fixed water connection An R3/4“ cold water connection with a suitable stop valve is to be provided by the customer in close vicinity of the DiLa bake-off oven (max. 1 m). Connect the oven using the grey, pressure-proof water connection hose (washing machine hose), which is enclosed in the delivery. Attach the hose to the water port of the oven (Seite 11). The feed water pressure should range between 3 and 6 bar. A pressure reducer is required for water pressures above 6 bar. Always use water softened to 1-3° dH to minimise calcification of the injection lines, the inner oven and the steam generator (option). In areas with higher water hardness, it is imperative to use an appropriate decalcification or filter plant.

To avoid water damage, make sure the stop valve of the building is closed during non-business hours.

For hygienic reasons, it is not allowed to connect the oven to water supplies other than the public drinking water network. It is strictly necessary to meet the required water quality to avoid accelerated obsolescence of the oven.

Take care to lay the grey water connection hose so as to avoid sharp bends and contact with sharp edges. The distance between the oven and the water connection point should be chosen such that the hose is free from tensile stress. For built-in ovens, make sure the hose is long enough to allow for easy maintenance and service (by pulling the oven to the front).

Never lay the water hose directly along hot oven parts such as the exhaust pipe and exhaust damper.

For appropriate water treatment, you are recommended to use the activated carbon filter system “BRITTA Aqua Quell 33” (new: „Purity 300“). This filter size is absolutely sufficient for normal use of the DiLa oven. In special cases, the exact filter size must be determined from the water demand and the local water quality. To avoid damage to the oven, never attempt any full decarbonisation of the tap water (approx. 1 mm bypass). The BRITTA filter system should be ordered as accessory item from DEBAG together with the new DiLa oven. The installation, adjustment and annual inspection of the filter system will also be performed by DEBAG service technicians. For more information, please contact your local DEBAG consultant or our sales department.

DEGAB will not accept any warranty or liability for any damage incurred by the oven and its accessory units, or any impairment of the baking quality, as a result of calcification.

When using a feed water softener or filter system, read and strictly follow the relevant operating instructions and especially the maintenance instructions.

9.6.2 Ovens with water tank No connection to the public drinking water distribution system is required for ovens having their own water tanks. Water is supplied via a reservoir housed by a base cabinet. Also refer to Chapter “Appendix 23 – Water tank”.



9.7 CONDENSATE DISCHARGE The water obtained during bakes from the exhaust steam condenser (option), the external evaporator (option) and the exhaust pipe is collected behind the oven and is to be passed into a suitable heat-resistant collecting bin (e.g. a water bucket etc.) or floor drain (gully hole) (Seite 11).

Introduce the red condensate discharge hoses from the hood, exhaust damper and high-performance steam generator through the holes in the oven bottom and pass them until stop into the collecting bin. Then pull the hose for about 1 cm back upwards.

The condensate flow especially during a bake can be very hot (up to 90°C). Therefore, never empty the collecting bin during a bake and never reach into the outgoing condensate flow – risk of scalding.

Check the water level of the collecting bin prior to each baking run. Empty the bin at least once every day to meet the hygienic requirements.

For steamed bakes, but also for frequent bakes without steaming, it may be necessary to empty the collecting bin several times a day.

If possible under local conditions, the condensed water can be discharged directly into a heat-resistant drain. Then it is possible to do without the repeated changes of the collecting bin. For built-in ovens, make sure the hose is long enough to allow for easy maintenance and service (by pulling the oven to the front). It is imperative to prevent the discharged water from flowing out of the building drain back into the collecting bin or oven (observe slopes and backpressures).

For convenient access, especially for built-in ovens, the collecting bin should be integrated in the base frame.

9.8 EXHAUST

9.8.1 Ovens without steaming Since there is no additional steaming in this model of the DiLa bake-off oven and since most of the moist exit air passing through the exhaust damper (baking loss) condenses in the small condensation pipe, the residual exit air can be discharged without any additional measures into the ambience air of the oven.

In special cases, however, check whether it is necessary to install an additional steam discharge line. Discuss the matter with the property owner.



9.8.2 Ovens with steaming The moist exhaust steam from steamed bakes in the DiLa bake-off oven must be passed through a corrosion-proof heat-resistant pipe (ID 80 with exhaust hood ID 150 (Seite 11)) into a stack or directly discharged into the atmosphere. The stack must be resistant to condensates and equipped with a steam trap.

Never allow the exhaust steam from the baking process to enter the room where the oven is located, unless additional measures are taken!

When installing the exhaust pipe, make sure the collecting condensate can run off freely (permanent slope). If this is not the case, a “water pocket” may form and impair the baking quality.

Never attach any external fan or centralized extraction system to the exhaust steam connection point, because this may impair the baking quality. Where necessary, use draft regulation.

When fitting the pipe sections into each other, take care of the direction of condensate backflow to avoid leakage at the joints. Where necessary, seal the pipe joints with a heat-resistant sealant (silicone).

9.8.3 Exhaust Steam Condenser Where local conditions do not allow the exhaust steam to be discharged directly into the atmosphere or into a suitable stack or chimney, an exhaust steam condenser can be mounted to the oven. This condenser works like an air-cooled heat exchanger and is fully integrated in the steam hood. The only discharge from the exhaust steam condenser is dry air from the baking chamber. Discharge to atmosphere is no longer required. Figure 5 – Working principle:

Humid and hot exhaust air flowingin through baking chamber

Dried and colled air from theexhaust steam condenser Cowl ventilator

Required ventilating space(hatched area)

Cold room air flowing in through steam hood

Min

.30

cm

Bake-off oven

For proper operation of the exhaust steam condenser it is important to have enough ventilation space (hatched area) above the oven. Never cover or obstruct this region.

The exhaust steam condenser can be installed at a later stage after clarification of special structural conditions. Call our service department.



9.9 INITIAL OPERATION Install and connect the oven properly according to the previous chapters inclusive of the connections with any optional accessory unit. Only then the oven will be ready for operation.

Remove the protective foil from all cover panels prior to the first heating-up of the oven.

Especially during winter time, before starting up the oven in warm and humid rooms, make sure the cold oven shows no further condensation. Never start up the oven until its temperature meets the ambient temperature.

Do not discard the foil, but recycle it.

Prior to its delivery, the oven is thoroughly cleaned and heated by the manufacturer. But for the initial start-up, you are recommended to heat up gain the empty oven under baking program and keep it at this temperature for a period of some 2 hours. This is the time needed for the complete combustion of all cleaning residues. Minor smells and vapours may develop during this phase.

After this initial heating phase, clean the interior of the oven and the inner glass pane of the baking chamber door thoroughly.



10 CONTROL PANEL

10.1 PANEL LAYOUT Figure 6 – Control panel:

O

Q

NM

P

R

L

S

IH

OK

START

9

7

5

3

0

8

6

4

1 2

E

C

A

(1

(2 Optional oven equipment Function can be deactivated on your request

For optional proofer If equipped with optional EasyClean I system If equipped with optional EasyClean II system

When oven is OFF and automatic starting function is deactivated

(3

(4

(5

(6

(7

Function depending on operating status

Baking programdirect access keys P1-10 (2

Or

Oven load indicators (3

Proofer timerActual proofer values (4

(4

Indicators for baking programs 1-10 (4

Cleaning program EasyClean I (5

Cleaning program EasyClean II (6

ProoferTimer

CLEAN

KJG

FD

B ON/OFF keyCancel without saving (1

Programming socket (2

with cap

Door opening keyBaking program end (1

Accept change keyStandby mode end Error signal end

(1

(1

Service indicator

LED display

Steam indicator

Operator enable sensor (3

Infrared sensor (2

Baking program START keyProofer timer START

Next ON time

(4

(5

Time indicator

Coloured symbolsfor baked products

(exchangeable)

Temperature indicatorIncrease Value arrows key (UP)

Baking program change / SETPOINT temperature (1

Reduce Value arrows key (DOWN)Baking program change / ACTUAL temperature (1



10.2 DESCRIPTION OF PANEL CONTROLS (from the bottom to the top)

(This information is only for ovens with operator enable function.) Please remember that control operations will have no effect unless and until they are enabled (enable LED B illuminated). In the disabled condition, keypad operations will have no effect but will cause an info message to be displayed ( ).

A

ON/OFF key Press this key to switch on the oven which will heat up to the programmed start temperature of the currently active baking program. The key LED will light up and the display L will briefly show . If you press this key while the oven is on and the baking chamber temperature is less than 180 °C, the oven will be switched off immediately ( ). In case of higher temperatures in the baking chamber, the cooling fan will continue running until the temperature falls below 180 °C and will then stop automatically (cooling down phase). During this phase, the key LED will flash and the display L will show .

To prevent the oven from being inadvertently switched on or off, the key must be pressed for at least 0.5 seconds to respond.

If this key is pressed during a programming operation, the programming function will be cancelled without saving the changes made so far.

If the "Automatic OFF" function is activated, the oven will stop automatically after a certain idle time (Seite 36).

Any accessory proofer connected with the oven will be switched on or off in parallel with the oven. Also refer to Chapter “22 – Appendix: Proofer”.

B

OPERATOR ENABLE sensor field A magnetic sensor is located under the front membrane in the middle of the sensor field. When the operator enable function is activated: To enable operator inputs, authorised staff can activate the operator enable function by approaching the sensor field with the magnetic key, which is included in the delivery, Once actuated, the operator enable function remains active for at least further 30 seconds (Seite 25). This time is available for required settings, adjustments and operator actions. The illuminated red LED in the sensor field indicates the enabled status. When the operator enable function is deactivated (default setting): The operations enable function can be entirely deactived, if so requested (see 19 – Oven Parameters Appendix Seite 19-I). Then the oven can be operated by any person without any protection. The sensor field will then have no function and the sensor field LED will be permanently off.

Any attempt to operate the oven without previous enablement will cause the message to appear in the LED display.



C

OPEN DOOR key button / END of baking program This key is used to open the chamber door whether the oven is on or off. When the key is pressed at the end of a baking program during the aeration position (door is slightly ajar but still locked), the baking program will be stopped and the door released. The key LED flashes rapidly at the end of a baking program. Permanent light means the door is fully open.

When the key is pressed while the oven is on, there may be a small delay until the door actually opens. This time is necessary for slowing down the impeller wheel in the chamber. The display L will briefly indicate the message .

The key is locked during steaming.

If the key is actuated during the run of a baking program and the door remains open for more than 1 minute, the current program will be finally interrupted.

If the oven is disconnected from the power supply, the only way to open the baking chamber door is to use the emergency unlocking devices underneath the oven.

Chapter „11.2 – (Seite 26)“ Chapter „11.7 - (Seite 30)“ Chapter „9.1 - (Seite 11)“

D

Baking Program START key Once the start temperature of the pre-selected baking program N and pre-heated evaporator is reached, the key LED starts flashing to signal that the oven is ready for operation. After loading the oven with doughpieces, press this key to start the pre-selected baking program. The red LED shows permanent during the entire baking process until the door opening button C is actuated.

For so long as the oven is not yet ready for operation (key LED is out, baking chamber or high-performance steam generator still heating up), the baking program cannot be started. The display L will show the message .

If a proofer is connected, the same key will also start the proofer timer. Also refer to Chapter “22.4 – Appendix: Proofer timer”.

Chapter „11.5 - (Seite 29)“ Chapter „16 - (Seite 49)“

OK

E

OK key – Accept changes / end of standby / end of error signal This key is for saving and acknowledging new and modified settings. The OK key is used to reactivate the oven from the standby mode. This key allows the acoustic alarm sound to be cancelled in case of oven errors.

When holding the key for a certain time, you will have access to the baking program and oven parameter change mode.

If you press the key during a baking program, the display L will show the current SETPOINT and ACTUAL temperatures.



Chapter „11.3 - (Seite 26)“ Chapter „12.2 - (Seite 36)“ Chapter „15.1 - (Seite 43)“

F

Lower value / baking program selection / ACTUAL temperature When pressing the key while the oven is operative with no baking program being started you will change over (downwards) to a new baking program. In the baking program or oven parameter changing mode, press this key to reduce the value indicated.

When pressing the key just briefly, you will reduce the value by one digit. Holding the key will cause the value to be reduced progressively at an ever higher scrolling speed.


If a proofer is connected, you can use the key also to select the proofer timer or to activate the special function “Proofer Only”.

Chapter „12.7 - (Seite 37)“ Chapter „22 - Appendix: Proofer”

G

Higher value / baking program selection / SETPOINT temperature When pressing the key while the oven is operative with no baking program being started you will change over (upwards) to a new baking program. In the baking program or oven parameter changing mode, pressing this key will increase the value indicated.

When pressing the key just briefly, you will increase the value by one digit. Holding the key will cause the value to increase progressively at an ever higher scrolling speed.

Chapter „11.3 - (Seite 26)“ Chapter "11.3 –(Seite 26)" Chapter „11.6 - (Seite 30)“ Chapter „15.1 - (Seite 43)“

H

Service indicator field This indicator field signals error messages in the display mode and indicates the oven parameter mode. It lights permanently for:

• Inspection time exceeded • Oven parameter mode

It flashes rapidly:

• Oven error message

Chapter „16 - (Seite 49)“ Chapter „17 - (Seite 51)“ Chapter "19 – Appendix: Oven parameters”



I

Steaming indicator field The steaming indicator field signals the steaming pulses and steadied atmosphere during a bake.

In the BASIS baking program change mode, the indicator field is illuminated during steaming pulse programming operations (depending on oven equipment).

For high-performance steamed ovens, the indicator field will flash until the evaporator is heated up after the oven is switched on.

For ovens with a water tank (option), this field will flash to indicate the information message "water tank empty ".

Chapter „15.1 - (Seite 43)“ Chapter „16 - (Seite 49)“ Chapter „23 - Appendix: Water tank”

J

Temperature indicator field The field is illuminated when temperature information is shown in the display L .

It is illuminated under the following conditions: • Indication of the current chamber temperature (ACTUAL value) • Programming of temperature values in the baking program change mode

The field flashes when the temperature in the baking chamber is much higher than the start temperature of the selected baking program. The oven is too hot and must cool down first (you may briefly open the oven door for better cooling).

If a baking program is started despite excessively high chamber temperature (symbol still flashing), the message “Oven too hot ” will appear for a moment in the display. This might result in a poor baking quality.

Chapter „11 - (Seite 25)“ Chapter „15.1 - (Seite 43)“ Chapter „15.2 - (Seite 45)“

K

Time indicator field The field is illuminated when time information is shown in the display L .

It is illuminated under the following conditions: • Current time display when the oven is OFF • Indication of the remaining baking time during a running baking program • Programming of baking time in the baking program change mode


L

LED display (four-digit) This display is your most important source of information on the oven. Permanent or flashing light will provide all required user information depending on the current operating status:

• Remaining baking time • ACTUAL temperature • SET temperature • Baking parameters • Oven parameters • Proofer timer

• Error codes • Information codes • Standby mode • Current time • Next start time • Many small help texts

Chapter „2 - (Preface Seite B)“ Chapter „11 - (Seite 25)“



M

Baking Load indicator fields These three indicator fields can be used to adjust a selected baking program to the actual load of the oven.

3 roll symbols illuminated: Full load for the next bake.

2 roll symbols illuminated: Just 2/3rd load for the next bake. All programmed temperature values are reduced automatically.

1 roll symbol illuminated: Just 1/3rd load for the next bake. All programmed temperature values are reduced automatically.

The load adjustment function can be de-activated on customer request. Please contact the service department.

Chapter „11.3 - (Seite 26)“

1

N

Baking Programs 1 to 10 The standard version of the DiLa pictogram control system can store 10 pre-programmed, freely editable baking programs. The pictogram field of the currently active baking program lights permanently when the oven is ON. When changing between baking programs (without direct keys S ), the field of the pre-selected program flashes until the selection is confirmed with the OK key E .

Where necessary, the number of baking programs can be increased to 20 or 30. For this purpose, each program position will be occupied by two or by three programs. For better comfort, the selected program is also shown in the display L .

O Baking program positions and identifications (icons/pictograms) can be adjusted to your requests and pastry specifications. Where possible, you should present your specifications already when ordering the oven. But later changes are possible too.

Chapter „11.3 - (Seite 26)“ Chapter „15.1 - (Seite 43)“ Chapter „15.2 - (Seite 45)“ Chapter „14.2 - (Seite 41)“

0

ProoferTimer

GR-IST-Werte

P

Only with optional proofer!

Program 10 – Proofer timer If the DiLa bake-off oven is equipped with a proofer, this program key can be selected to start the proofer timer or to view the current proofer atmosphere values.

Chapter "22 – Appendix: Proofer”



9

Q

Only if equipped with optional EasyClean I cleaning system!

Program 9 – EasyClean I program If the DiLa bake-off oven is equipped with the partly automatic EasyClean I system, this program position can be selected to start the cleaning program.

Chapter "27 - Appendix: EasyClean I cleaning system”

0Cleaning

CLEAN

R

Only if equipped with optional EasyClean II cleaning system!

Program 10 – EasyClean II program If the DiLa bake-off oven is equipped with the fully automatic EasyClean II system, this program position can be selected to start the cleaning program.

Chapter "28 - Appendix: EasyClean II cleaning system”

6

S

Only if equipped with optional direct access keys for baking programs!

Baking program direct access keys P1 to P10 When the oven is operative with no baking program being started, you can press this key to select a new baking program. You can adjust the oven load M by pressing the selected program key repeatedly.

Hold the selected program key for a while to enter the baking program change mode.




11 NORMAL BAKING OPERATION The required operator actions under normal operation of the DiLa bake-off oven are limited to a strict minimum. They include:

Switching on and off the oven Selecting the desired baking programs and baking load Loading the oven (insertion of doughpieces) Supervising the proofing process (if optional proofer is installed) Starting the baking program Removing the baked products

Where possible, required operator actions are indicated by additional optical or acoustic signals.

Every authorised key operation is acknowledged with a brief sound. No acknowledgement means that the key cannot be operated in the current machine status.

11.1 BASIC INFORMATION ON OPERATOR ENABLEMENT

11.1.1 Oven with operator enable function For ovens with activated operator enable function (no default setting), the control system will accept no operator input until the enable sensor B is actuated. To do so, hold the magnetic key included in the delivery close to the sensor field B until the LED lights up. In the disabled condition, control panel inputs will give no response. The display L will just show the message . The operator enablement will remain active for a certain period depending on the current oven status:

• normally for 30 seconds after activation • for another 10 seconds after each actuation • for 120 seconds after the door key C is pressed • No deactivation during modifications in the baking program change mode • Operator enablement is immediately cancelled when a baking program starts or when the

oven is switched off. • for 10 seconds when the oven is OFF.

For good oven protection, make sure the magnetic access key is not kept publicly accessible at or close to the oven.

The operator enable function guarantees a high degree of occupational and functional safety especially for ovens directly installed in the customer area.

11.1.2 Ovens without operator enable function (standard) The DiLa pictogram control can be used without operator enablement. Then the sensor field B has no function and the LED will be permanently off.



11.2 BAKING BEGIN

To start a bake, first close the door of the baking chamber and then press the ON/OFF button A to turn on the oven. At the same time, the oven lighting goes on and the baking chamber fan as well as the heat control start operation. The display L will briefly indicate the message .

Before starting a bake, make a visual inspection to check the oven for visible damages. Never switch on the oven if its operational condition is not safe. Inform the responsible manager.

There is a series of error & information messages appearing in the display for 3 seconds only when the oven is switched on ( , , ). The oven will not start until said display sequence is complete.

Turn on the cold oven at least 15 minutes before starting your bake (at least 30 minutes for ovens with high-performance steam generator). A shorter heat-up period could impair the quality of the first bake.

Chapter „10.2 - (Seite 19)“ Chapter 16 - (Seite 49)““ Chapter „17 - (Seite 51)

11.3 BAKING PROGRAM & BAKING LOAD SELECTION Prior to a bake, select the associated baking program and set the programmed baking load. There are two ways depending on the oven configuration:

11.3.1 Program selection without direct access keys (standard) Figure 7a – How to select a baking program without direct access keys

1. 2. 3. (can be deactivated) 4.

Select the desired baking program with the arrow keys F of G .

The corresponding baking program LED N will flash rapidly.

Press the OK key E to confirm the selected baking program. Then the baking program LED N will show permanent light.

Use the arrow keys to adjust the baking program to the chosen oven load M . 3 LED's = full oven 2 LED’s = 2/3rd load 1 LED = 1/3rd load

Press OK E to confirm the selected oven load. A new baking program has been selected.



11.3.2 Program selection with direct access keys (option) Figure 7b – How to select a baking program with direct access keys

1. 2. (can be deactivated)

Select the desired baking program by pressing the direct access key S . The baking program LED N will light up.

If necessary, just press the same direct access key S again to adjust the baking program to the oven load M .

3 LED's = full oven 2 LED’s = 2/3rd load 1 LED = 1/3rd load

You can change between baking programs only when the oven has been switched on with no program being started.

Select a new baking program several minutes prior to starting a bake for allowing the oven to adjust itself to the temperature of the new program. The heat-up process is indicated by the flashing temperature value in the display L .

When a baking program with a low start temperature is started after a high-temperature program, the temperature indicator field J will start flashing to signal that the oven might still be too hot. To avoid quality losses, wait until permanent light and start the baking program then.

If necessary, the number of baking programs for the DiLa bake-off oven can be extended to 20 or 30. The baking programs are distributed on 2 or 3 levels (each program position with double or triple assignment). When changing between baking programs in ovens with more baking programs, the display L shows the current program number in parallel with the flashing program LED N (refer to Fig. 7/1). The baking programs of the different levels can be selected one

by one with the arrow keys F and G or by pressing several times the direct access key S (Programs 01 to 30).

The program number finally selected is permanently shown in the display L .




11.4 PREPARATION OF DOUGHPIECES Prior to the actual baking process and depending on what types of doughpieces you are going to use (prebaked, fresh, frozen), prepare them according to the doughpiece manufacturer’s instructions (by defrosting, proofing etc.) and place them on the baking trays.

For best browned pastry, make sure the doughpieces are not in touch with each other on the tray. Follow the manufacturer’s recommendations as to the number and spacing of the dough pieces. In case of questions, don't hesitate to contact the doughpiece manufacturer or our master baker.

The normal case for DiLa bake-off ovens with proofer is to proof the doughpieces under automatically controlled temperature and humidity conditions in the proofer. The duration of the proofing process and the required atmosphere largely depend on the condition of the doughpieces and are to be defined and permanently checked by the operators.

The DiLa E bake-off oven has no proofing programs and the baking programs have no impact on the proofer. However, the integrated proofer timer will help you to control the necessary proofing times. The atmosphere in the proofer cannot be controlled by hand.

To ensure the oven atmosphere control system works properly, take care to open proofer doors just for the minimum time needed for inserting or removing baking trays.

Chapter "22 - Appendix: Proofer”



11.5 LOADING THE OVEN A brief sound signal (double tone) and the non-flashing indication of the ACTUAL temperature in the display L show that the oven has reached the programmed start temperature of the selected baking program. The start key D starts flashing slowly. Only now, the oven is ready and can be loaded with doughpieces.

A baking program cannot be started until the oven is ready for operation. Pressing a control key while the oven is not ready will have no effect (just message ). So wait until the oven is ready before inserting doughpieces.

A flashing temperature indicator light J means that the oven still is too hot. To avoid quality losses, wait until permanent light and start the baking program then. Open the door of the baking chamber for a moment to help cooling.

For ovens with high-performance steam, the oven will not be ready until the external evaporator has heated up. The heating-up period is indicated by the flashing steam indicator I .

Press the OPEN DOOR key C to open the chamber door.

Then insert the baking trays with the prepared doughpieces swiftly into the oven, from the

bottom to the top. If the oven is not loaded at full capacity, distribute the trays evenly in the baking chamber.

Close the baking chamber door and press immediately the START key D . After the start of the program, the lamp of the START key will light permanently.

It is absolutely necessary to wear suitable safety gloves when inserting the baking trays. While the door is open, there is a risk of burns in the area of the inner door window, in the entire chamber and around the baking trays.

In case of reduced oven loads, distribute the trays evenly in the baking chamber. This is very important for the baking quality, especially for the DiLa 10.

To avoid excessive heat losses, load the oven as swiftly as possible from the bottom to the top and then close the baking chamber door.

To ensure a long service life of the door seals, take care not to hit the rubber profiles with baking trays.



11.6 BAKING After the start of the baking program, all specified parameters are automatically processed in the given order. The display L shows the remaining baking time (count down till the end of the program). No further operator actions are required.

When opening the baking chamber door, be careful not to suffer burns from hot steam.

In case a baking program is started inadvertently, you can interrupt it by pressing the ON/OFF key A or by opening the door manually with the OPEN DOOR key C . The door must remain open for at least 60 seconds.

The door cannot be opened during steaming.

For baking times exceeding 99 minutes, the display L shows minutes only, i.e. no seconds.

For ovens with a count-down baking time display (option), the remaining time until the end of a current bake can be easily ready also by customers. Also refer to Chapter “20 - Appendix: Baking time count-down display”.

During the run of baking program, you can press the OK E to check the current ACTUAL and SET temperature values in the display L . Both values are automatically displayed one after the other. Also refer to Chapter “12.5 - Special functions” (Seite 37).

11.7 UNLOADING THE OVEN At the end of a baking program, the display L shows the message and the baking chamber door opens automatically into its aeration position (ajar). The OPEN DOOR key C flashes rapidly. In addition, a brief beep sequence will sound every 15 seconds with increasing intensity.

Press the OPEN DOOR key C to terminate the baking program. The chamber door will be unlocked and can be fully opened from its ajar position.

Due to the open door, the display shows the message .

Then the trays with the baked products can be removed (unloaded) from the oven. For

cooling down the pastries for some other 5 minutes, insert the trays in appropriate racks. After that, fill the products into the selling containers or the like.

After removing all trays, close immediately the baking chamber door.

If required, select a new baking program or a new baking load for the next bake. After a short

heat-up time, the oven is back ready for operation after some 3 minutes.



It is absolutely necessary to wear appropriate safety gloves when removing the baking trays from the oven. While the door is open, there is a risk of burns in the area of the inner door window, in the entire chamber and around the baking trays.

To avoid excessive heat losses, take care to close again the baking chamber door as quickly as possible also after unloading.

The door can be adjusted to remain closed at the end of the baking time, if so requested by you (oven setting). Then, it will be possible to use the afterbaking function at the end of a bake.

Kapitel „11.3 - (Seite 26)“ Chapter „12.4 - (Seite 37)“

11.8 END OF BAKING

After the final baking run, the oven must be switched off manually with the ON/OFF key A . The display L will briefly indicate the message for confirmation.

For ovens with a fixed water connection, remember to close the stop valve in the water feed

line.

Remove all products from the banking chamber.

When the oven has cooled down, do the daily cleaning as specified in the instructions.

There is a high risk of burns also after the bake-off oven is switched off (temperatures above 100 °C in the baking chamber).

When stopping the oven at the end of a day, unload it completely. For fire safety reasons, never leave products unattended in the oven for any purpose whatsoever, such as drying etc.

If the oven is switched off with a temperature of more than 180 °C in the baking chamber, the circulating fan will keep running until the temperature falls below this value and will then stop automatically > cooling down phase. During this afterrunning period, the message flashes in the display L as well as the ON/OFF key A lamp.

If the "Automatic OFF" function is activated, the oven will stop automatically after a certain idle time.

In case of ovens with proofer, it is wise to leave the proofer door open over night (except for a programmed automatic start).

Chapter „12.3 - (Seite 36)“ Chapter „13 - (Seite 38)“



12 SPECIAL FUNCTIONS The DiLa bake-off oven has a series of special functions providing major advantages in terms of operator comfort, energy savings and running time management in comparison with similar machines.

12.1 AUTOMATIC START FUNCTION The integrated automatic start function makes it possible to start the oven and any connected accessory units (e.g. proofer) automatically once a day. At the programmed time, the oven will automatically start (like pressing the ON/OFF button A ) and heat up to the start temperature of the last selected baking program. A different start time can be selected for every day of the week. The oven is delivered with the automatic start function being deactivated. To be able to use this special function, you must make the necessary settings with the help of the oven parameters first.

Oven parameter changes should be reserved to technical staff only (master bakers, supervisors, shop managers, briefed operators etc.).

When stopping the oven at the end of a day, unload it completely. For fire safety reasons, never leave products unattended in the oven for any purpose whatsoever, such as drying, storage etc.

The oven will not start automatically in case of trouble situations or if the door of the baking chamber was left open. For safety reasons, the oven will stop automatically if no action is made within 60 minutes after an automatic start.

Refer to chapter “19 - Appendix: Oven parameters” for a detailed description of how to program the oven parameters.

12.1.1 Activation of the automatic start function The automatic start function is activated with the help of oven parameter (Appendix Seite 19-I).

Oven parameters Unit Basic value

Range

Activation of automatic start function no no / YES

Setting ”no”: The automatic start function is not active.

When the oven is OFF (and no PC connected), the display L shows a flashing dot. The oven parameters for setting the current time and the start times are not available.

Setting “YES”: The oven will be automatically switched ON at the programmed times. When the oven is OFF, the display L shows the current time with the LED of the START key D being illuminated. If the START key is pressed D , the next programmed start time will appear in the display (also refer to the skip function Seite 35). The oven parameters for setting the current time and the start times are available.



If the oven is not used for a longer period, it is wise to deactivate the automatic start function.

12.1.2 Setting the current time For using the automatic start function, it is necessary to set the current time and current date in the internal clock of the oven. These settings are also made via oven parameters. Refer to chapter “19 – Appendix: Oven parameters” for a detailed description of how to program the oven parameters. Oven parameters Unit Basic

value Range

Time hh:mm aktuell 00:00 to 23:59

Day current 01 to 31

Month current 01 to 12

Year current 2003 to 2090

The DiLa bake-off oven changes automatically between summer time and winter time.

It is absolutely necessary to verify the clock settings after battery failures ( ). The automatic start function is temporarily deactivated until the clock settings are made.

In parameter (Day) the position LED N identifies (just for checking) the current day of the week as determined automatically.

For double ovens, a time or date change is automatically transferred to the second oven. This is only true for the current time and date. Automatic start times need to be programmed for each oven separately.

Chapter „17 - (Seite 51)“ Chapter "17 - (Seite 51)" Chapter "19 - Appendix: Oven parameters” Chapter "24 - Appendix: Double ovens”



12.1.3 Programming the start times One start time can be programmed for each day of the week using the oven parameter . Refer to chapter “19 - Appendix: Oven parameters” for a detailed description of how to program the oven parameters. Oven parameter Unit Basic

value Range

Start times for Mo to Su hh:mm - - : - - 00:00 to 23:59

- -:- - de-activated Figure 8 – How to program start times

1. 2. 3. 4.

Select the oven parameter and press OK E . The LED N of position 1 starts flashing (for Monday) and the display shows the existing programmed start time.

Use the arrow key F or G to change the hour value of the start time for Monday. Press the OK key E to save the hour value, then the minutes value starts flashing.

Use the arrow key F or G to change the minutes value of the start time for Monday. Press OK E to save the value.

Now the LED N of position 2 starts flashing (for Tuesday). To program the start times for Tuesday to Sunday, continue as described for items 2 and 3. The values are saved when you quit the oven parameter mode.

The program position LED’s N are assigned as follows:

1 = Monday 3 = Wednesday 5 = Friday 7 = Sunday

2 = Tuesday 4 = Thursday 6 = Saturday

means there is no automatic start time programmed for the corresponding day.

For oven parameter it is always necessary to go through all weekdays one by one. It is not possible to exit the automatic start dialogue in between.



12.1.4 Skip function The skip function allows you to avoid automatic oven starts in exceptional cases (national holiday, short leaves of absence etc.) by “skipping” one or several programmed start times for one occasion. The function can also be used to skip just the next following start time. Figure 9 – How to use the skip function:

1. 2. 3.

The oven is OFF. If the START key D is pressed, the next programmed start time will appear in the display (example shown: Sunday, 09:00).

If pressing one of the arrow keys F or G in parallel with the START key D , you can change the hour value of the next start time. This change is just for one occasion. Press the OK key E to save the hour value, then the minutes value starts flashing.

Use the arrow key F or G to change the minutes value of the next start time. Again, this change is just for one occasion. Press OK E (twice) to save the value.

If the hour value is set to , the start time will be deactivated just for the next occurrence (exceptionally, the oven will not be switched on). If pressing the START key afterwards, the display will change over to the next following start time, which can be deactivated too, where necessary.

Start time changes for one occasion will be cancelled when the oven parameter mode is entered or when the oven is disconnected from the power supply.

Should you forget to deactivate the automatic start function for a day of absence, the oven will stop automatically after an idle time of 60 minutes if there is no operator action.



12.2 STANDBY MODE When the idle time of the oven exceeds the standby switch time setting (default value 30 min) without any button or key being pressed or without any baking program being started, the oven temperature is automatically reduced to a lower value (default setting 130 °C), and the fan motor in the baking chamber will start only for chamber temperature readjustments. The display L indicates the standby mode of the oven by showing the text message: To re-activate the oven, press the OK key E . Alternatively, you can shut down the oven manually with the ON/OFF key A .

The oven cannot enter the standby mode until the end of the first bake. The standby function is blocked directly after the oven is switched on.

A proofer (accessory unit) connected to the oven and the heating of the high-performance steam generator (option) are not covered by the standby function.

Hint for experts: The standby mode can be perfectly adapted to your needs by means of the oven parameters. If desired, it is even possible to fully deactivate this function.

Chapter "19 - Appendix: Oven parameters”

12.3 AUTOMATIC OFF FUNCTION When the idle time of the oven exceeds the shutdown time setting (default value 120 min) without any button or key being pressed or without any baking program being started, the oven will stop automatically. During the last minute before the automatic shutdown, the display L shows the text message: +

Hint for experts: The Automatic OFF function can be perfectly adapted to your needs by means of the oven parameters. If desired, it is even possible to fully deactivate this function.

If an accessory proofer is connected to the oven, the automatic OFF function will also shut down the proofer.




12.4 AFTERBAKING FUNCTION

The afterbaking function is only available when the automatic door opening sequence at the end of a bake is deactivated. Deactivation is possible by service staff only.

The "Afterbaking" function makes it possible to obtain better browning by increasing the programmed baking time at the end of a baking program (display message ). To do so, actuate the START key D . Each touch of the START key means an increase by 1 minute (for a maximum of 9 minutes).

If a baking program needs permanent afterbaking, the baking parameters of this program should be adjusted accordingly.

In ovens with activated automatic door opening function at the baking program end (default setting), afterbaking is only possible by creating a separate baking program.

12.5 TEMPERATURE DISPLAY DURING A BAKE If it is necessary or desirable to check temperatures in the oven during the baking process, you can view the actual temperature or the temperature setpoint. To do so, briefly press the OK key E during a running baking program.

This causes the display L sequence: > > >

The display will then change back to the remaining baking time.

12.6 LIGHTING ONLY For presentation purposes, e.g. during slack business hours, exhibitions or the like, there is the possibility to activate the lighting of the oven without turning on the oven. To do so, press the OK E and the ON/OFF A keys simultaneously while the oven is OFF.

The oven light will go on with the display L showing the text:

This function can be cancelled by pressing the ON/OFF key A again.

12.7 PROOFER ONLY If your bake-off oven is equipped with a proofer (accessory equipment), it is possible to switch on the proofer only (without the oven). To do so, press the ON/OFF key A and the UP arrow key F at the same time while the oven is OFF.

The proofer control system will start with the display L showing the text:

This function can be cancelled by pressing the ON/OFF key A again.



13 CLEANING THE OVEN The cleaning recommendations given here should be strictly observed and followed to maintain the functional safety and the aesthetically pleasing outer appearance of the DiLa bake-off oven in the long run. Daily cleaning operations are:

Wipe the entire front of the oven including the front membrane of the control panel with a moist (not wet) cloth without scouring agents.

Wipe the rubber profiles of the door with a moist cloth without scouring agents.

Clean the interior of the baking chamber, especially the bottom panel, the tray supports and

the inner pane of the chamber door with a commonly available food-grade baking oven cleaner.

Clean the used baking trays from bake residues and then, if necessary, spray a parting

agent suitable for baking trays.

Empty the condensate collecting bins of steamed ovens. For frequent baking runs, it may be necessary to check the collecting bin from time to time.

The following cleaning work is necessary in weekly or even shorter intervals:

Clean the interior of the baking chamber thoroughly, especially the side panels after removing the baking tray supports (Chapter 13.1.1 - Seite 39), using a commonly available food-grade baking oven cleaner.

Remove and clean the tray supports thoroughly using a commonly available food-grade

baking oven cleaner.

Unfold the inner window of the baking chamber door and clean the inner gap (Chapter 13.1.2 – Seite 39) with a commonly available glass cleaner.

There is a high risk of burns also after the bake-off oven is switched off (temperatures above 100 °C in the baking chamber). So never clean the oven until the baking chamber has cooled down.

Never clean the oven while it is energised. Therefore, pull the mains plug or turn off the master switch prior to starting any work.

Never use any etching, scouring and non-food-grade cleaning agents orsolvents. Never use jetters or similar high-pressure cleaners using excessive amounts of water.

When cleaning the window gap in the baking chamber door, take care not to touch the halogen lamp of the oven lighting system. This may cause early failure of the lamps.

Cleaning instructions for accessory units such as proofer, water tank etc. can be found in the relevant section of the Appendix. Chapter "22 - Appendix: Proofer” Chapter "23 - Appendix: Water tank”

Specifications and instructions for the optional cleaning system are given in the Appendix: – EasyClean I Chapter "27 - Appendix: EasyClean I” – EasyClean II Chapter "28 - Appendix: EasyClean II” For a detailed description please refer to the separate cleaning system manual.



13.1.1 Removal of the baking tray supports and rear panel

Figure 10:

Door rubber mouldingDisengage the baking tray supports by lifting them out of their mounts and remove them

Rounded edgesto facilitate cleaning

Remove the locking screwwith a screw driver

Disengage the rear wall by liftingit out of its mount and remove it

OK

START

9

7

5

3

0

8

6

4

1 2

1. 2.

3.4.

Reassemble in reverse order.

Operate the oven only with properly inserted and screw-fixed rear panel and installed tray supports.

Before removing any tray supports or the rear panel, always make sure the baking chamber has cooled down and the oven disconnected from the power supply. Therefore, pull the mains plug or turn off the master switch prior to starting any work.

13.1.2 How to open the inner chamber door window

Figure 11:

Closing block

Door handle

Fold out the inner window of the door and swing itfully open. To unlock the window, pull strongly andsimultaneously the two latches until the magneticlock is opened.

Note:The door is held in place by means of a lateralhinge band and cannot fall.

To close the door window, just fold it back into the door.



14 MAINTENANCE OF THE OVEN To maintain the functional safety and permanent availability of the DiLa bake-off oven, you are recommended to have the oven and its accessory units (proofer, water tank etc.) serviced at least once a year by our specialised personnel.

Maintenance work is allowed only after the oven is disconnected from the power supply and has cooled down. Therefore, pull the mains plug or turn off the master switch prior to starting any work.

We emphasize the fact that any repair work on the electronic system, the heating and thermal cut-outs as well as any other safety appliances shall be performed only by the manufacturer’s authorised and trained personnel.

DEBAG offers you service agreements tailored to your oven. Please contact the DEBAG service department.

Any damage from insufficient or defective maintenance will cause the warranty to be void. Chapter „6.5 - (Seite 8)“

14.1 HOW TO REPLACE A DEFECTIVE OVEN LAMP A defective lamp of the oven lighting can be replaced by the operating personnel or by a trained person.

Open the inner window of the chamber door as described in Chapter "13.1.2 - How to open the inner chamber door window” (Seite 39 ).

Remove the defective lamp carefully by pulling it slightly out of the holder.

Insert the new halogen lamp (genuine DEBAG spare part) in the socket without touching the glass bulb.

Close again the inner window of the baking chamber door.

There is a high risk of burns also after the bake-off oven is switched off (temperatures above 100 °C in the baking chamber). So never change a lamp until the baking chamber has cooled down.

Never change a defective lamp while the oven is energised. Therefore, pull the mains plug or turn off the master switch prior to starting any work.

When changing the lamp, take care not to touch the glass bulb of the halogen lamp directly with your fingers. This may cause early failure of the lamps.

Never use spare lamps other than genuine spare lamps with the appropriate technical parameters. The use of a halogen lamp with improper wattage or voltage can cause electronic control failure.



14.2 HOW TO CHANGE PICTOGRAMS When creating up a new baking program, the associated program position N can be clearly identified with a pictogram (icon), letter, word or similar identifier O . To change the slide-in strips, loosen the lateral screws of the panel fixing system and pull the complete control unit to the front. Then you can pull out to the top the old slide-in strip from behind the panel membrane and insert the new strip.

Only a qualified electrician or DEBAG representative is authorized to replace slide-in strips.

Never change slide-in strips while the oven is energised. Therefore, pull the mains plug or turn off the master switch prior to starting any work.

14.2.1 Slide-in strip dimensions Figure 12: You have the possibility to design your own pictograms on a personal computer. Create your own patterns in the given dimensions to identify your program numbers with small pictures, texts etc.

You can also order printed or prepunched blank slide-in strips from DEBAG. Please contact the service department.



15 HOW TO CHANGE BAKING PROGRAMS The oven is delivered with 10 (if equipped with a proofer or cleaning program: 9) proven standard baking programs, which are stored in the control module and can be overwritten or modified according to your needs. After previous consultation, it is also possible to deliver the oven with baking programs according to your specifications or to increase the number of programs to 20 or 30. The DiLa bake-off oven offers three ways how to modify baking programs: 1. BASIS Baking Program Change Mode (operator panel) This is a very simple and easy-to-learn possibility for changing baking programs, which is fully sufficient in most cases. For ease of operation and convenience, you just need to enter the three major baking parameters. All other program parameters will then be determined automatically by the controller.

The basic program change mode is especially suitable for multiple shop operation. No special baking knowledge is required and everybody can learn it.

Chapter „15.1 - (Seite 43)“ Chapter "15.1 - (Seite 43)"

2. PRO Baking Program Change Mode (operator panel) This variant for baking program changes allows you to adjust all parameters of a baking program to your personal wishes and needs. Since this variant is a bit more complex, a certain technical knowledge is required so that only experienced bakers should be authorized to use it.

The PRO program change mode should be reserved to technical staff only (master bakers, supervisors, shop managers etc.).


3. Baking program changes in the MonsunNet (PC or PDA): If your DiLa bake-off oven features a PC connection (optional), you have the convenient and comfortable opportunity, in addition to panel-based baking program changes, to generate your baking programs on the personal computer or PDA and to transmit it to the oven at the touch of a button.

Chapter "31 - Appendix: MonsunNet PC software“ Chapter "32 - Appendix: MonsunNet PDA software“



15.1 BASIS BAKING PROGRAM CHANGE MODE This very easy and comfortable way to change baking programs just means to enter the baking time, the baking temperature and the number of steaming pulses for a baking program. All other parameters such as start temperatures, changeover and damper times are determined automatically. Figure 13 – How to make baking program changes in the BASIS mode:

1. 2. 3. 4.

The oven is ON and no program has been started.

Without direct keys: Select the desired baking program with the arrow keys F of G . The program LED N flashes rapidly.

With direct keys: Press and hold for a while the desired direct access key S .

Without direct keys: Press the OK key E until the display L shows . The baking program is now ready for basic changes.

The display indicates the baking time. It can be changed with the arrow keys F or G . Press the OK key E to confirm the set value.

5. 6.

(Only for steamed bakes) 7. 8.

The display now indicates the baking temperature. It can be changed with the arrow keys F or G . Confirm the set value by pressing OK E .

The display indicates the number of steaming pulses. It can be changed with the arrow keys F or G . Confirm the set value by pressing OK E .

The display shows .

The program modifications are saved.

You have left the BASIS program change mode.



The values shown and programmed in the basic change mode are generally full-load values.

You can exit the basic change mode without saving the values by pressing the ON/OFF key A . If no key is actuated for more than 60 seconds during the program change mode, the values adjusted so far are automatically cancelled without saving.

If a baking program is defined for synchronisation with a second oven in a double oven configuration (professional baking program change mode ), both displays will show the additional message when you leave the change mode. Then the baking program changes will be adopted automatically also for the second oven.

Hint for experts: If a complex banking program created in the PRO mode without access disablement is viewed in the BASIS mode, all programmed parameters will be overwritten. If such complex baking program was disabled for the basic change mode, the values can be viewed but cannot be modified. There will be just an acoustic signal.

Hint for experts: Changes in the automatic baking parameters (oven parameters) will become effective only after the baking program is re-opened in the basis mode.

Chapter „1 - (Preface Seite A)“ Chapter „15.2 - (Seite 45)“ Chapter "24 - Appendix: Double ovens”

15.1.1 Baking parameter limits in the BASIS mode

The following limits apply to baking parameter changes in the basis mode: Table 3 – Baking parameter limits in the basis mode:

Baking parameter Unit Range Baking time min 1 to 250 Baking temperature °C 10 to 270 Steam pulses number 0 to 9

15.1.2 Automatically determined baking parameters

The following baking parameters are automatically computed by the controller during baking program changes in the basic mode and are not visible: Table 4 – Automatic baking parameters

Baking parameter Computation Start temperature (preheat temperature) Baking temperature + 10° Changeover time from start to baking temp. 1 min after start of baking program

Steam pulse duration High-performance steam: 2.0 sec per pulse Impeller steam: 10.0 sec per pulse

Pulse-to-pulse interval High-performance steam: 10 sec Impeller steam: 12 sec

Exhaust damper opens 3 min before end of baking program

Hint for experts: The above given calculated values are default settings and can be adjusted to your needs in the oven parameters (Appendix Chapter 19-I).



15.2 PRO BAKING PROGRAM CHANGE (EXPERTS ONLY!)

The PRO program change mode should be reserved to technical staff only (master bakers, supervisors, shop managers etc.). Inexperienced staff should rely on the BASIS change mode (Seite 43).

Figure 14 – How to enter the PRO change mode:

1. 2. 3. 4.


Without direct keys: Select the desired baking program with the arrow keys F of G . The program LED N flashes rapidly.

With direct keys: Press and hold for a while the desired direct access key S .

Without direct keys: Press the OK key E until the display L shows ( is skipped!). The baking program is now ready for PRO changes.

The first baking parameter appears in the display. For how to proceed, refer to the schematic view on Seite 46.

Steps 1 to 3 of the BASIS and PRO modes are identical. The only distinction is how long the OK key E or S is held.

Use the arrow keys F and G as well as the OK key E to select each of the baking parameters and change their values.

Once in the PRO mode, you can select the baking parameter to be changed with the arrow keys F and G .

Briefly press the OK key E to view the associated programmed values, which can then be changed, where necessary, with the arrow keys.

At the end, the display L returns to the initial parameter number and the next baking parameter can be selected.

After all baking parameters are programmed as desired, press and hold the OK key E for a while to save your changes. The display L will show the message . You leave the PRO mode.

Chapter „15.2.1 - (Seite 46)“ Chapter „15.2.2 - (Seite 48)“



15.2.1 Schematic view of the PRO Baking Program Change Mode

Access to PRO mode

Baking parameter 10 >Basic values<

OK

Baking time OK

Start temperature OK

return

min °C

Baking parameters 21 to 23 >Baking temp. phases<

OK

Phase begin OK

Baking temperature

OK

return

min °C

Baking parameters 31 to 39 >Steam pulses<

OK

Pulse begin OK

Pulse length OK

return

sec sec

Baking parameters 41 to 42 >Fan rest phases<

OK

Phase begin OK

Fan rest duration

OK

return

sec sec

Baking parameters 51 to 52 >Damper phases<

OK

Begins to open OK

Remains open

OK

return

min min

Double ovens ONLY! >Synchronisation<

OK

not for second oven BP synchronisation

OK

return

Baking parameter 99 >BASIS mode lock<

OK

Locked NO Locked YES

OK

return

OK 3 sek

Save and Close

> Means: This phase is not used (deactivated).



Please strictly observe the following instructions:

Whenever a complex baking program is created in the PRO mode, always disable its access for the basis mode ( = YES). Otherwise, a non-disabled baking program will be overwritten when being viewed in the basis mode.

The amount of water injected per second is very different between ovens with high-performance steam (HLB) and impeller steam (LRB). Therefore, always adjust the steam pulse length (duration) to the given type of steaming. Compare the baking program examples given in Appendix Chapter 34 and 35.

DiLa 5 with HLB DiLa 10 with HLB

approx. 60 ml/sec approx. 120 ml/sec

DiLa 5 with LRB DiLa 10 with LRB

approx. 10 ml/sec approx. 20 ml/sec

For operator convenience, the PRO mode has numerous interlocks facilitating programming inputs and minimising input errors. The major rules are:

If the begin value of a phase is set to , this means that the phase is deactivated. All follow-on phases of this function are then deactivated along (deleted) and will no longer be displayed.

A deactivated phase can be activated by entering a begin value (1st value) with the UP key G . The duration (2nd value) is then given automatically the programmed value of the previous phase.

Reducing the baking time causes all phases beginning outside the baking time to be deleted automatically.

The begin of a phase is conditional on the beginning and duration of the previous phase and limited automatically. So successive phases of a function cannot overlap.

All parameter inputs other than "baking time" and "start temperature" (imperative values) are optional.

Programming a time beyond the end of a baking program is not possible.

If a phase begins 1 minute before the end of the baking time, it is impossible to select a follow-on phase for this function.

Steam pulses and fan rest cannot be programmed in parallel for ovens with impeller steam generation (LRB).

The values shown and programmed in the PRO change mode generally refer to full oven loads.

You can exit the PRO change mode without saving the values by pressing the ON/OFF key A . If no key is actuated for more than 60 seconds during the program change mode, the values adjusted so far are automatically cancelled without saving.

In double ovens, the baking parameter offers the possibility to define for each baking program whether or not baking program modifications are to be transferred automatically to the second oven. So you do not need to repeat program changes.

Kapitel „15.2.2 - (Seite 48)“ Chapter "15.2.2 -(Seite 48)" Chapter "24 - Appendix: Double ovens” Chapter "34/35 - Appendix: PRO mode program change examples (HLB/LRB)”



15.2.2 Example of PRO baking program change

Baking parameter Meaning Unit Representation in display (example)

Baking time min + 20 min

Start temperature °C + 225 °C

Begin of temp. phase 1 min Begins after 3 min

Baking temperature 1 °C 200°C

Begin of temp. phase 2 min Begins after 5 min

Baking temperature 2 °C 205°C

Begin of temp. phase 3 min not assigned

Baking temperature 3 °C no longer displayed, because end of function

Begin of steam pulse 1 sec Begins after 1 sec

Duration of steam pulse 1 sec Lasts 1.0 sec

Begin of steam pulse 2 sec Begins after 10 sec

Duration of steam pulse 2 sec Lasts 1.0 sec

Begin of steam pulse 3 sec not assigned

Duration of steam pulse 3 sec no longer displayed, because end of function

Begin of steam pulse 4 sec Duration of steam pulse 4 sec






Begin of fan rest 1 sec Begins after 0 sec (when started)

Duration of fan rest 1 sec Lasts 45 sec

Begin of fan rest 2 sec not assigned

Duration of fan rest 2 sec no longer displayed, because end of function

Begin of damper phase 1 min Begins after 15 min

Duration of damper phase 1 min Lasts 5 min

Begin of damper phase 2 min not displayed, because end of baking time Duration of damper phase 2 min

BP synchronisation double ovens only

= no BP transfer

= Baking progr. synchronisation

BASIS mode locked =basis mode enabled

= basis mode disabled



16 INFORMATION MESSAGES The DiLa control system indicates operator errors and gives operator information by means of a single-digit info code in the display L . In addition, the message is indicated by a brief sound signal.

Unauthorised

oven operation

Cause: You are trying to operate oven controls to make operator inputs without being enabled (LED B is out). Remedy: Hold the magnetic access key close to the sensor field B .

This info message is available only for ovens where the operator enable function is active.

Kapitel „11.1 - (Seite 25)“ Chapter "19 - Appendix: Oven parameters (experts only)”

Early

program start

Cause: You are trying to start a baking program although the oven or the steam generator (option) are not ready yet for baking. Remedy: Unload the products and wait until the oven is ready.

The flashing temperature display L or flashing steam light I indicates that the oven is not ready yet for baking. Oven readiness is indicated by the flashing START key D .

For even and good baking qualities, it is very important to make sure the oven is ready for operation.


Program start

while door is open

Cause: You are trying to start a baking program although the door of the baking chamber is still open. Remedy: Shut the door of the baking chamber.

Kapitel „11.5 - (Seite 29)“

Door unlocked by emergency device

Cause: Although the control is on, the baking chamber door was opened using the emergency unlocking device. This information is displayed also in case the oven is switched on while the baking chamber door is open. Remedy: Open the door with the door button C .

The emergency release function is designed for unlocking and opening the baking chamber door only in case of defects or malfunctions. Frequent unfounded use in normal operation can cause early failures.



+

Water tank low level

Only for ovens with water tank. Cause: The water level of the water tank in the base frame is below minimum. Remedy: Replenish the tank or realign the tank in its support.

For optimal baking results, it is absolutely necessary to have enough water for steaming.

This info message is available only in ovens with a water tank (option). This message alternates with the normal status display. When a baking program is started, the display shows the additional message . The run of the baking program is not affected.

Chapter "23 - Appendix: Water tank”

+

Cleaner tank low level

Only for ovens with the optional EasyClean II cleaning system! Cause: The liquid level of the cleaner tank in the base frame is below minimum. Remedy: Refill the tank using one bottle of cleaner.

When refilling the cleaner liquid, always observe the operations and instructions defined in the separate manual for EasyClean II.

After the info message, the cleaning program can be re-started only for one last time.

Chapter "28 - Appendix: EasyClean II”

no baking

program end

Cause: The baking program has run down and you shut again the chamber door without having terminated the program. Remedy: First of all, terminate the baking program using the door key C .


Error of door

opener

Cause: The chamber door will not open properly despite the door opening pulse. Remedy: Press the door key C once more. Push the door shut again.

In case of repeated occurrence, inform the service department.



Program start while oven is

too hot

Cause: At the start of the baking program, the oven temperature is at least 15° above the programmed start temperature. Remedy: Wait until the temperature light J stops flashing before starting a baking program.

When changing between two programs, wait until the temperature in the baking chamber is in line with the programmed start temperature.

+ Inspection required (Call for

maintenance)

Cause: The oven needs regular inspection after a specified number of working hours. Remedy: Call for inspection.

Contact our service department at this occasion.

This info message appears each time the oven is switched on. The inspection field H lights permanently.

17 FAULT MESSAGES The DiLa control system indicates oven errors as well as critical conditions and faults at accessory units by means of trouble (error) codes in the display L . Most errors are accompanied by a permanent sound signal and a rapidly flashing alarm light in the service field H .

The permanent sound signal of several error messages can be cancelled by pressing the OK key E or by switching off the oven with the ON/OFF key A .

If the problem cannot be resolved despite above instructions or in case of repeated occurrence, please contact immediately our service department.

Repeated

occurrence

Cause: The same message appeared already twice within 1 hour. Remedy:

Switch off the oven. Follow the instructions given for .

Contact immediately our service department.



Group alarm

Possible causes: The overtemperature cutout in the baking chamber was triggered. The overtemperature cutout in the chamber fan motor was triggered.

A fuse in your house distribution system is defective. A fuse in the control electronics is defective.

Remedy:

Wait 5 minutes to see whether the problem disappears automatically.

Reset the overtemperature cutout at the rear panel of the oven. To do so, push the red button (refer to Chapter 9.1 – Seite 11).

Check the fuses in your house distribution system.

Inform the responsible caretaker or supermarket manager.

Defective temp.

sensor in chamber

Possible cause: The sensor for measuring the temperature in the baking chamber is defective. Remedy:

Replace the sensor.


Defective temp.

sensor in control module

Cause: The sensor for measuring the temperature in the control electronics is defective. Remedy:

Replace the control electronics.


Further oven operation is possible.

Too high temp.

in control module

Cause: The control temperature has exceeded its upper limit. Remedy:

Clean the ventilation slots in the rear panel of the oven. Remove any oven covers. Install the oven in a place with sufficient free space around.

Further oven operation is possible. But longer oven operation under these circumstances may cause failures in the control electronics.



Operator enable-

ment sensor

Cause: The operator enable sensor B on the control panel has been actuated for more than 5 minutes without interruption. Remedy:

Remove the magnetic key from the sensor field B or keep it at a longer distance.

Heating power

too low

Cause: The oven heating works permanently and the set temperature is not reached. Remedy:

Switch the oven off and then on again.

In case of repeated occurrence, please contact our service department.

Evaporator won’t heat

Only for ovens with high-performance

steam!

Cause: The heater of the external evaporator (steam generator) hasn’t started operation for more than one hour. Remedy:

Reset the overtemperature cutout at the rear panel of the oven. To do so, push the red button (refer to Chapter 9.1 – Seite 11).

Switch the oven off and then on again.

In case of repeated occurrence, please contact our service department.

Backup battery

is dead

Cause: The backup battery required for the internal clock is almost dead. This message can appear only in ovens with statistics function (option). Remedy:

Replace the battery.

Contact our service department.

Further oven operation is possible, the automatic start function is deactivated. All data other than the current time are independent of the backup battery. So no data losses can occur.



17.1.1 Additional faults and errors for accessory proofer: The following error codes can occur only for DiLa bake-off ovens that are additionally equipped with a DiLa proofer. The oven functions are not affected thereby.

Defective temp.

sensor in proofer

Cause: The sensor for measuring the temperature in the proofer is defective. Remedy:

Replace the sensor.


The proofer cannot be used for the time being.

To suppress the error message until repair, switch off the proofer with the help of . See Chapter "22 - Appendix: Proofer”.

Defective humidity sensor in proofer

Cause: The sensor for measuring the humidity in the proofer is defective. Remedy:

Replace the sensor.


Limited proofer operation is possible, but without automatic humidity control. For moisture regulation, if needed, pour water from a cup directly into the evaporator pan in the proofer (below the bottom plate).

See Chapter "22 - Appendix: Proofer”.

Proofer

humidification error

Cause: The set humidity value was not reached despite 90 minutes of uninterrupted humidification. Remedy:

Close the proofer doors. Empty the evaporator pan in the proofer. Open the water stop valve in the feed line. Switch the oven off and then on again.

In case of repeated occurrence, contact our service department.

The error message is cancelled when the oven is switched off.




sd Proofer heating

error

Cause: The set temperature value was not reached despite 90 minutes of uninterrupted heating. Remedy:

Close the proofer doors. Switch the oven off and then on again.


The error message is cancelled when the oven is switched off.


17.1.2 Additional faults and errors in double ovens: The following error codes are limited to double ovens (type extension: DS). The functions of the single oven are not affected thereby.

Communication

error in double ovens

Cause: There is no data communication between the upper oven and the lower oven. Remedy:

Check the data line plug-in connector on the back of the oven. (loose plug?)

Make sure both ovens are energised (power plug),

Contact our service department.

See Chapter "24 - Appendix: Double ovens”.

Error in

baking program synchronisation

Cause: The message appears soon after the modification of a baking program. The transfer of the modified baking program into the second oven doesn’t work properly. Remedy:

Check the data line connector in the rear panel of the oven. Make sure both ovens are energised (power plug),


If this error code appears after the modification of a baking program, the second oven does not receive the last baking program changes. Restore the communication first and repeat then the baking program changes.

See Chapter "24 - Appendix: Double ovens”.


Appendix A: Declaration of Conformity Appendix Chapter 18-I

18 APPENDIX A: DECLARATION OF CONFORMITY

DECLARATION OF CONFORMITY

We, DEBAG Deutsche Backofenbau GmbH declare that our product

DiLa BAKE-OFF OVEN

types:

DiLa 5 / DiLa 10 / DiLa 5+5 / DiLa 10+5 and the proposed optional accessory units

is in compliance with the following standard:

EN 60204-1:2006

EN 61000-6-1:2007

EN 61000-6-3:2007

In compliance with the requirements of the Directives

2006/42/EG

2004/108/EG

93/68/EWG

this product is marked as follows:

DEBAG Deutsche Backofenbau GmbH

Bautzen, 25 January 2010

for the company: Straube

Managing Director

for the company: Kiesl Head of Engineering Dept.


Appendix B: Oven parameters Appendix Chapter 19-I

19 APPENDIX B: OVEN PARAMETERS (FOR EXPERTS ONLY)

Oven parameter changes should be reserved to technical staff only (master bakers, supervisors, shop managers etc.).

Thanks to a multitude of internal oven parameters, the oven can be adjusted to each individual application as well as to your personal wishes. The lower oven parameter numbers (01 to 39) cover the settings that are important for you and can be changed by you where necessary. The upper range (parameter number 40 and above) is exclusively reserved for the service staff. If your oven is equipped with a proofer, the oven parameters are preceded by the proofer parameters for proofer activation and proofing atmosphere settings. Figure B/1: How to enter the oven parameter mode:

1. 2. 3.

The oven is OFF. Press the OK key E until the display L shows .

The Display shows the first oven parameter number, e.g. .

The operation of the oven parameter mode is very similar to the PRO baking program change mode. Chapter „15.2.1 – Schematic view of the PRO baking program change mode (Seite 46)“

Use the arrow keys F and G as well as the OK key E to select each of the oven parameters and change their values.

Once in the oven parameter mode, you can use the arrow keys F and G to select the proofer parameters or oven parameters to be changed.

Briefly press the OK key E to view the associated programmed values, which can then be

changed, where necessary, with the arrow keys.

Validate the current value by briefly pressing the OK key E and the display L returns to the parameter number so that the next oven parameter can be selected.

After all baking parameters are programmed as desired, press and hold the OK key E for a

while to save your changes. The display L will show the message . You leave the oven parameter mode.


Chapter 19-II Appendix B: Oven parameters

Table B/1 – Oven and proofer parameter range (user access):

Proofer parameters (only if equipped with proofer! Unit Basic value Range

Proofer start-up (1 YES YES / no

Proofer temperature setpoint °C 35 20 to 50

Proofer humidity setpoint (1 % rH 80 40 to 90

Oven parameters Unit Basic value Range

Current time (2 hh:mm current

Current day (2 current

Current month (2 current

Current year (2 current 2003 to 2090

Automatic change between summer/winter time YES YES / no

Activation of automatic start function no YES / no

Start times for automatic start Mu to Su (2 hh:mm - -:- - 00:00 to 23:59

Volume of piezo signal transmitter (horn) 2 1 (low) to 3 (loud)

Overrun time for exhaust fan in the hood min 1 no / 1 to 10 / on

(always set to >ON< for ovens with ADK)

Temperature setpoint in standby mode °C 130 100 to 200

Start time for standby mode min 30 no / 10 to 120

Automatic OFF function min 120 no / 20 to 180

Time for access to BASIS mode sec 3 2 to 30

Time for access to PRO mode (oP.15+oP.16) sec 6 3 to 40

Flashing oven light at end of baking time no YES / no

Temperature reduction for 2/3rd oven load °C 10 1 to 30

Steam reduction for 2/3rd oven load sec 0,1 (3 / 1,0 (4 0.1 to 5.0

Temperature reduction for 1/3rd oven load °C 15 5 to 30

Steam reduction for 1/3rd oven load sec 0.2 (3 / 2.0 (4 0.1 to 5.0

Activation of adjustment to oven load YES YES / no

Automatic determination of start temperature °C 10 0 to 30

Automatic determination of changeover time min 1 0 to 10

Autom. determination of steam pulse length sec 1.0 (3 / 5.0 (4 0.5 to 20.0

Autom. determination of steam pulse interval sec 10 5 to 180

Automatic determination of fan rest YES YES / no

Autom. determination of open damper time min 3 1 to 20

Synchronous proofer start for double ovens no YES / no

Number of baking program levels (programs) 1 1 to 3

(1 Proofer parameters are displayed before the oven parameters, only if proofer (accessory) is installed (2 Available only if “oP.07” is set to “YES” (or with a connected personal computer). (3 for high-performance steam (HLB) (4 for impeller steam (LRB)

Changes in the automatic baking parameters (oP.30 to oP.35) will become effective only after the corresponding baking program is re-opened in the BASIS mode.

Chapter „12.2 - (Seite 36)“ Chapter „12.3 - (Seite 36)“ Chapter „15.1.2 - Automatically determined baking parameters (Seite 44)“


Appendix C: Baking time count-down display Appendix Chapter 20-I

20 APPENDIX C: BAKING TIME COUNT-DOWN DISPLAY

On request, a large red LED baking time count-down display can be integrated in the exhaust hood of the DiLa bake-off oven. So your customers can see from far away how long to wait for the next fresh pasties.

Remaining baking time

Fresh from the oven in min

The LED count-down display gives the following information:

The display is dead when the oven has been switched off.

When the oven has been switched on with no baking time started, the display just shows two dashes.

Permanent light means that the oven is ready for start.

Flashing dashes indicate the heating-up process for the first bake or between two bakes.

At this point, the oven is not ready yet for starting a bake!

After a baking program is started, the count-down display shows the remaining baking time in a way similar to the display L at the control panel.

The combination of both a count-down display and a multicolour scrolling text (Seite 21-I) in the same hood is not possible.

2 count-down displays are integrated in the hood of double ovens. The left display is for the upper oven, the right display for the lower oven. Also refer to Chapter “24 – Appendix: Double ovens”.


Appendix D: Multicolour scrolling text display Appendix Chapter 21-I

21 APPENDIX D: MULTICOLOUR SCROLLING TEXT DISPLAY

On request, a "BETAbrite" multicoloured scrolling text display can be integrated in the exhaust hood of the DiLa bake-off oven. This display gives you the possibility to create and present attractive advertising texts and inform your customers on special offers in a readily visible display.

“BETAbrite” scrolling text Infrared receiver

The following description is meant to give you some brief and in most cases sufficient information on how to enter your own scrolling texts. The quickest and easiest way to enter your text:

Hold the "BETAbrite" remote control with the IR source pointing to the exhaust hood of the oven and press the "PROGRAM" key. "PROG TEXT A" will appear on the scrolling text screen. Only when "PROG TEXT ?" is shown instead, press "SELECT" and then "A".

Enter your text using the alphabet keys. - To enter a space, press "SPACE". - To cancel a letter, press "DELETE". - To start a new line, press "RETURN". - To change between capital and small letters and back, press "FCN" and "MODE" simultaneously.


Chapter 21-II Appendix D: Multicolour scrolling text display

To save the entered text, press the "RUN" key twice.

Your scrolling text will then be shown in the display with continuously changing effects and colours.

If you wish specific colour assignments, special effects or graphics, please refer to the enclosed "BETAbrite" Programming Manual.

A comfortable way to program scrolling texts is to connect a PC. To do this, you need the BMS software, which can be ordered (price on request).

To switch off the scrolling text (e.g. over night), press the "FCN" and "PROGRAM" keys simultaneously. Use the same procedure for switching the scrolling text on.

The combination of both a count-down display and a multicolour scrolling text (Seite 20-I) in the exhaust hood is not possible.


Appendix E: Proofer Appendix Chapter 22-I

22 APPENDIX E: PROOFER

If requested by you, a DiLa proofer can be connected to the DiLa bake-off oven. The operation manual contains already some information on how to operate and control the accessory proofer. This chapter summarizes said information in detail.

22.1 CONSTRUCTION OF THE PROOFER Figure E/1 – Front view and interior of the DiLa proofer:

Double door

Revolvingwheels

(lockable front wheels)

Circulatingfan

(on rear wall)

Handles Removablesealing frame

Removablesupports for16 trays/boxes

Removablebottom trays

Heating elements for heaterand evaporator

Temperature andhumidity sensor(on rear wall)

Figure E/2 – Rear view of the DiLa proofer:

Rear wall(detachable for

maintenance work)

Condensation watercollecting tank

Profile section forrubber feet of oven(push the two rear feet

of the oven until stop against the profile section)

Serial number

Water connection,R3/4”

Power inputplug connector(large)

Sensor measured dataplug connector(small)

Condensation waterdrain hose, 3/4”

(approx. 1 m)


Chapter 22-II Appendix E: Proofer

22.2 PRECOMMISSIONING INFORMATION Handling and Installation: Swivelling rollers (castors) ensure smooth and convenient handling and installation of the DiLa proofer. The place of installation must be level, even and structurally stable. After proper alignment, lock in place the two front castors by actuating the brake lever.

When using shims for height adjustment, be careful not to impair the stability of the equipment. Shims under castors shall not exceed 5 mm in height.

The DiLa proofer as a substructure is suitable only for the installation of DiLa bake-off ovens. It is not allowed to use it as a support for other oven types or equipment.

For proper positioning of the DiLa bake-off oven and its protection from slipping and sliding, take care when installing the oven to ensure that the two rear rubber feet are placed in the centring profiles provided on top of the proofer (see the picture on the previous page).

Electrical connection: For the electrical connection of the proofer, never use any connector other than those provided for this purpose on the DiLa bake-off oven. Clamp the connectors in place with the clips to protect them from moving out. The connection of the DiLa proofer needs no further electrical preparations for the building system.

It is not allowed to connect the proofer with other electrical devices or feeders, because this could cause danger and damage.

Never plug in the connectors for the proofer while the oven is energised. Therefore, pull the mains plug or turn off the master switch prior to starting any work.

For double ovens, the proofer is normally connected to the lower oven. If requested by the customer, it is possible to connect it with the upper oven.

Water connection: The water connection is made by means of the enclosed pressure-proof water connection hose (washing machine hose) and the R ¾” Y-coupler, normally with the same feed-line stop valve as the oven. Attach the connection hose to the water port of the proofer.

Further information and instructions regarding water quality, supply pressure etc. can be found in the oven description in Chapter “9.6 – Ovens with fixed water connection” (Seite 14).

Our standard scope of delivery does not include the connection of the proofer to an oven equipped with a water tank.


Appendix E: Proofer Appendix Chapter 22-III

22.3 SETTING THE PROOFER PARAMETERS Proofer parameters allow basic settings to be made for the proofer atmosphere (temperature/humidity) and proofer start-up. They are accessed in the same way as the oven parameters and are displayed before the oven parameters.

Proofer and oven parameter changes should be reserved to technical staff only (master bakers, supervisors, shop managers etc.).

Once you have found your optimal proofer settings, further changes of the proofing parameters will be scarcely needed.

Refer to chapter “19 - Appendix: Oven parameters (for experts only)” for a detailed description of how to program the proofer and oven parameters.

Proofer parameters Unit Basic

value Range

Proofer start-up YES no / YES

Setting “YES”: The proofer will be switched off in parallel with the oven at the touch of the

ON/OFF button A .

Setting ”no”: The proofer is permanently OFF. The proofer timer function is still available. Proofer errors will not be indicated. This setting should be made when it is intended to do without the proofer for a longer period.

Proofer parameters Unit Basic

value Range

Proofer temperature setpoint °C 35 20 to 50

Proofer humidity setpoint % rH 80 40 to 90

These two proofer parameters provide the setpoints for the automatic air conditioning system in the proofer.

The ACTUAL values of the temperature and humidity in the proofer can be viewed via the proofer timer position P . See Chapter "22.4 – Proofer timer”.


Chapter 22-IV Appendix E: Proofer

22.4 PROOFER TIMER The DiLa control system includes a proofer timer helping you to ensure constant proofing times. The proofer timer is assigned to button P which allows timer settings to be made and the actual proofer values (temperature/humidity) to be displayed. Figure E/3 – How to use the proofer timer:

1. 2. 3. 4.


without direct keys: Use the arrow keys F or G to select the proofer timer P and press OK E to confirm.

with direct keys: Select the proofer timer by pressing the timer key P .

The display L shows the last timer value. In case of need, change the value with the arrow keys F or G and save the new value by pressing OK E .

Note: If no input is made, the screen will change back to the ACTUAL value display after 3 seconds.

While the timer value is being displayed, the LED of the START key D flashes rapidly.

Press the START key D to start the proofer

timer. The display L switches back to normal view. The timer continues in the background. The LED of the proofer timer P shows permanent light.

When the proofer timer has run down, the display L shows a flashing and the sound system gives an acoustic signal. The timer end signal can be acknowledged with the OK button or will be cancelled automatically after 30 sec.

The proofer timer has no effect on the proofer or oven functions. The proofer timer can be selected with the DOWN key F even after a baking program was started. If you select a proofer timer already started, the display L will show the remaining time (with flashing colon). A running timer can be interrupted with the ON/OFF button A .

If no button is pressed within 3 seconds after the selection of the proofer timer (point 2), the display will automatically show the actual proofer temperature and then the actual humidity in the proofer .

If the proofer has been shut down (proofer parameter “start-up”), the proofer timer can still be used. This condition is indicated by the message briefly appearing in the display before the timer value is shown.

If requested, the proofer timer can be completely deactivated. Then the program position 10 can be used as a normal baking program. But the actual values of the proofer can no longer be displayed.


Appendix E: Proofer Appendix Chapter 22-V

22.5 PROOFER OPERATING INSTRUCTIONS The normal case for DiLa bake-off ovens with proofer is to proof the doughpieces under automatically controlled temperature and humidity conditions in the proofer. The duration of the proofing process and the required atmosphere largely depend on the condition of the doughpieces and are to be defined and permanently checked by the operators.

The DiLa E bake-off oven has no proofing programs and the baking programs have no impact on the proofer. However, the integrated proofer timer will help you to control the necessary proofing times. The atmosphere in the proofer cannot be controlled by hand.

To ensure the oven atmosphere control system works properly, take care to open proofer doors just for the minimum time needed for inserting or removing baking trays.

Cleaning: Daily cleaning operations are:

Wipe the whole front of the proofer with a moist cloth without scouring agents.

Clean the proofer tray supports and the bottom panel using a moist cloth.

Wipe the rubber profiles of the door with a moist cloth without scouring agents.

The following cleaning work is necessary in weekly or even shorter intervals:

Remove the bottom panel from the proofer and wipe out the bottom section and the steaming pan with a moist cloth.

Even when the equipment has been switched off, there is a risk of burns from contact with certain parts of the proofer (evaporator pan, heating elements) after the bottom panels are removed.

Clean the proofer only when it has cooled down and is disconnected from the power supply. Therefore, pull the mains plug or turn off the master switch prior to starting any work.

Follow the information and instructions of Chapter “13 – Cleaning the oven” (Seite 38) also for the proofer.

Further information: The following chapters provide some more information on the proofer:

Chapter „8 - (Seite 10)“

Chapter „10.2 - (ab Seite 19)“






as well as separate dimension drawings and type sheets.


Appendix F: Water tank Appendix Chapter 23-I

23 APPENDIX F: WATER TANK

If no fixed water connection is available in the place where the DiLa bake-off oven is installed, it is possible, if requested by you, to supply water via a water reservoir integrated in a special base cabinet. The operation manual contains already some information on particular items in connection with the additional water tank. This chapter summarizes said information in detail.

For ovens having a water tank, never use any substructure other than a special base cabinet made by DEBAG. In such case, the use of supports from other manufacturers is not recommendable. If alternative solutions are necessary in exceptional cases, the design details must be communicated to DEBAG. They may not be used until they are validated in writing by DEBAG.

Due to the reduced steaming capacity in comparison with a fixed water connection, a DiLa oven with water tank is mainly suited for pre-baked products. We cannot guarantee for high-quality bakes with products needing much steam. In case of need, your products must be tested in appropriate trials.

23.1 CONSTRUCTION OF BASE CABINET WITH WATER TANK Figure F/1 – Front view of the DiLa base cabinet with integrated water tank:

Revolvingwheels

(lockable front wheels)

Space forshelf truck,trays, etc.(as ordered)

Door

Lead-in opening (in rear wall)

Door lock

Tank cap with removablehigh-grade steel strainer

Water tank (9 litre capacity)

Tank support

Quick-acting couplingfor suction line

Condensation waterdrain hose

Wastewatercollecting container(bucket, etc.)

Level sensor(option)

Figure F/2 – Rear view of the DiLa base cabinet:

Lead-inopening

DiLabake-off oven

Suction linefrom water tank

(silicone hose)

Level sensorcable

Condensation water drain hose for oven(3/4”)

Level monitorplug connector

Hose nozzle forpump water feed line

Condensation water collecting tank

Drain hose (3/4”)


Chapter 23-II Appendix F: Water tank

23.2 PRECOMMISSIONING INFORMATION Handling and Installation: Swivelling rollers (castors) ensure smooth and convenient handling and installation of the DiLa base cabinet. The place of installation must be level, even and structurally stable. After proper alignment, lock in place the two front castors by actuating the brake lever.

When using shims for height adjustment, be careful not to impair the stability of the equipment. Shims under castors shall not exceed 5 mm in height.

For proper positioning of the DiLa bake-off oven and its protection from slipping and sliding, take care when installing the oven to ensure that the two rear rubber feet are placed in the centring profiles provided on top of the base cabinet (see the picture on the previous page).

It is not possible to connect a DiLa proofer to an oven with base cabinet and water tank.

Connection: When commissioning the DiLa bake-off oven, connect the water tank in the base cabinet with the oven via the suction line and connect the level sensor (if any). To do so, slip the thin transparent suction hose (10 mm in diameter) until stop over the small hose nozzle at the rear panel of the oven and fix it with the black plastic hose clip 1 enclosed with the delivery. Compress the engaged clip with pliers or with your fingers until the hose is fixed in place. For the electrical connection of the level sensor, plug the screwed connector 2 into the corresponding jack in the rear panel of the oven and turn until stop to secure it in place.

Figure F/3 – Water tank connection with the oven

A leaking connection or no connection at all with the suction hose will cause steaming problems and thus poor baking results.

When connecting the suction hose and the level sensor cable, avoid sharp bends or tensile loads and keep a sufficient distance from hot surfaces (steam exhaust pipe etc.).


Appendix F: Water tank Appendix Chapter 23-III

23.3 OPERATING INSTRUCTIONS Water refills: For steamed bakes, the water tank in the base cabinet needs to be refilled at the latest when the info message appears.

Disconnect the suction line 4 first. To do so, press the release button 5 (PUSH) to open the quick coupling.

Remove the tank from the holder and unscrew the cap 6 .

Replenish the water according to your own internal specifications by filling tap water (drinking water) or distilled water through the nozzle filter (sieve) 7 into the tank (maximum capacity: 9 Litres).

Screw on the cap and push the water tank back into the holder until stop.

To reconnect the suction hose, push the quick coupler back into the socket jack with enough force to ensure it’s properly engaged (clicking sound).

Figure F/4 – Quick coupler Figure F/5 – Water tank

Only use clean and soft drinking water (softened to 1-3° dH) or distilled water (original pack) from food-grade containers.

Always fill new water through the metal sieve provided as filter in the tank neck. Remove any dirt from the filter immediately after the replenishment. The tank ventilation function (pressure compensation) of the small hole in the cap must always be maintained (no obstruction, contamination etc.). To ensure that the liquid level control works properly, always take care to push the water tank until stop into its holder.

Any water spill from the refilling operation in front of the oven can increase the risk of slipping. So always keep the floor area clean and dry.

If using narrow-neck bottles, it is possible to top up the water level directly in the base cabinet without removing the tank.


Chapter 23-IV Appendix F: Water tank

Cleaning: Daily cleaning operations are:

Wipe the whole front of the base cabinet with a moist cloth without scouring agents.

Clean the water tank with clean drinking water without any additives and check it for leakage every day.

In case of excessive dirt accumulation or water leakage, the water tank must immediately be replaced by a genuine spare tank.

Follow the information and instructions given in Chapter “13 – Cleaning the oven” (Seite 38) also for the base cabinet.

Further information:

Remove immediately any leak or entrapped air in the suction hose, because this might cause damage to the steam system.

If the oven is not used for a longer period (holidays, defect etc.), the tank must be completely emptied and dried. The same applies to longer periods with products needing no steam.

If a baking program is started with an empty water tank ( ), the display will briefly show the message at the beginning of the bake. But there is no impact on the programmed baking process.

The following chapters provide some more information on the base cabinet and water tank:



Kapitel „14 - (Seite 40)“




Appendix G: Double ovens Appendix Chapter 24-I

24 APPENDIX G: DOUBLE OVENS

So-called double ovens are a frequently used type variant of the DiLa bake-off oven. A double oven is a combination of two individual DiLa bake-off ovens on top of one another. The special advantage of double ovens lies in their flexibility and in a larger baking surface with small space requirements. The DiLa control system has various integrated synchronisation functions for more convenient and easier operation of the double oven.

24.1 PRECOMMISSIONING INFORMATION Handling and Installation: The handling and installation requirements and operations of a DiLa double oven are basically the same as those for a single oven as described in detail in Chapter „9.4 - (Seite 13)“.

The two ovens are prepared differently, so take special care during installation to identify the “lower” oven and the “upper” oven. You can see that either from the exhaust hood (mounted to the upper oven) or from the exhaust dampers (the exhaust damper of the lower oven having a steam trap).

For double ovens equipped with a proofer, the proofer is normally connected to the lower oven (as can be seen from the proofer connecting cables and from the proofer timer). On special request, the proofer can also be connected to the upper oven.

For proper positioning of the upper DiLa bake-off oven and its protection from slipping and sliding, take care during installation to ensure that the rubber feet and stud bolts are placed in the holes provided in the top panel of the lower oven.

Connection: As the DiLa double oven is composed of two single DiLa ovens placed on top of one another, either oven needs its separate electrical and water connections (like two single ovens). Since the exhaust steam and condensate systems of both ovens are interlinked, the double oven needs just one exhaust connection and one drain.

For proper data communication between the two ovens (synchronization), it is also necessary to interconnect them via a data cable (synchronisation link). The relevant synchronisation ports „SYNC“ 1 can be found on the rear panel. The delivery includes a synchronisation link cable (patch cable),

which is used to connect the SYNC port of the upper oven with the SYNC port of the lower oven.

Fix the synchronisation link cable in a way to ensure there will be no contact with hot surfaces (steam pipe, exhaust damper etc.).

Figure G/1 – Synchronisation port:


Chapter 24-II Appendix G: Double ovens

24.2 OPERATING INSTRUCTIONS The data link between the two ovens gives you additional functions including but not limited to:

The baking time and count-down displays have the same flashing sequences thereby showing very clearly that both ovens belong together.

If you use the operator enable function, the activation of one oven with the magnetic sensor key will automatically enable also the second oven.

Time and date settings are automatically transferred into the second oven.

Baking program changes made for one oven will be automatically transferred to the second oven, depending on the oven settings. Said baking program synchronisation function can be defined separately for each baking program via the baking parameter in the PRO baking program change mode. If this function is activated, both displays L will show the information after each baking program change.

In the basic setting, the optional proofer is turned on automatically as soon as any of the two ovens is switched on (regardless of whether the upper or lower oven). If desired, you can deactivate this function with the oven parameter .

Further information:

The data link is functional only when both ovens are connected with the power supply. Whether an oven is switched ON or OFF is of no importance for the data link function.

If the baking program synchronisation is active, modify baking programs only if no baking program has been started in any of the two ovens.

For cleaning and repair operations, always remember that each oven has its own power feeder and its own water feed line and that it is necessary to pull both power plugs to completely de-energize the double oven.

The following chapters provide some more information on DiLa double ovens:







Appendix H: Specific features of DiLa D Appendix Chapter 25-I

25 APPENDIX H: DILA D

DiLA ovens of the type “D” have a different baking chamber design with a transparent rear glass pane (fixed door), which can be opened for cleaning and servicing only. Especially for point-of-sale ovens integrated in the shop counter, the rear glass panel can have a strong advertising appeal by offering customers a transparent baking process.

25.1 CONSTRUCTION Example DiLa 5 PD:

OK

START

9

7

5

3

0

8

6

4

1 2

20.48

Condensatedrain hoses 3/4”

Power cord withCEE connector

(approx. 3 m)

Operator side

Control

Overtemperaturecutout

(open door)

Cover panel(folding to the right)

Operator door Rear glass panel(open for cleaning only)

Emergencyunlocking device

Public side

The overtemperature cutout is accessible only if the operator door is open.

25.2 CLEANING THE GLASS REAR PANEL The glass panes of the transparent rear panel must be cleaned in parallel with the glass panes of the operator door.

Before starting any cleaning work, it is imperative to read and follow the safety instructions and information given in Chapter “13 Cleaning” (Seite 38).

Fold the cover frame on the customer side either to the right

or to the left (depending on door stop).

Open the two mechanical door locks (see photograph) with the help of the special keys (included in the delivery).

Clean the glass panes and the interstitial space between the panes (also refer to Chapter 13.1.2 Seite 39).

After cleaning, close the rear panel, lock the doors and shut the cover frame.


Appendix I: Specific features of DiLa B Appendix Chapter 26-I

26 APPENDIX I: DILA B

DiLa ovens of the type “B” have another glass door on the rear side, which can also be used for taking out the baked products. So it possible, for instance, to load the oven in the preparation room and to unload the oven at the point of sale to present the baked products in a promotionally effective way.

26.1 CONSTRUCTION Example DiLa 5 PB:

OK

START

9

7

5

3

0

8

6

4

1 2

20.48

Condensatedrain hoses 3/4”

Power cord with CEE connector

(approx. 3 m)

Operator side

Control

Overtemperaturecutout

(open door)

Operator enable sensor(if installed in public area)

Door button(with pilot LED)

Operator door

Rear door(for unloading the oven)

Emergencyunlocking device

Public side

S

R

26.2 SPECIAL OPERATION FEATURES

The door on the customer side can be opened in any operating condition with the button R . If the oven is equipped with an operator enablement sensor (for installation in the customer area), it is necessary to hold at the same time the magnetic key close to the sensor field S .

Depending on the oven setting, the door either on the operator side or on the customer side will open into its aeration position (ajar) at the end of a baking program with the LED of the door button R flashing. Pressing R will then fully release the customer door and terminate the baking program. Again, it is necessary to actuate the enable sensor S (if this function is active).

Whether or not a door opens automatically at the end of a baking program and which of the doors is opened, can be adjusted via oven settings. In case of need, please contact the service department.

26.3 CLEANING THE CUSTOMER DOOR The door on the customer side shall be cleaned in the same way as the operator door.

Chapter „13.1.2 - (Seite 39)“


Appendix J: EasyClean I system Appendix Chapter 27-I

27 APPENDIX J: EASYCLEAN I CLEANING SYSTEM

The DiLa bake-off oven can be equipped with the optional partly automatic cleaning system EsayClean I.

You can find the detailed instructions for the cleaning system in the following documents:

Operation Manual EasyClean I Cleaning System (Art. No.: 9122964 German!) incl. CleanFixx Oven Cleaner safety data sheet

Brief Operator Guidance for EasyClean I A3, laminated (Art. No.: 9122965 German!)

Cleaning Schedule DiLa P (Art. No.: 9122983) Above quoted documents are delivered with the oven, if equipped accordingly.

When using the EasyClean I system and handling the DEBAG CleanFixx oven cleaner, it is imperative to meet the instructions and observe the regulations mentioned in the above quoted documents

Retrofitting the EasyClean I system is not possible.

27.1 CONSTRUCTION Example DiLa 5 P:

Cleaning programposition 9

Bottom pan with drain

OK

START

9

7

5

3

0

8

6

4

1 2

pluggable spray nozzle(with self-sealing-coupling

27.2 DISPLAY

after selection of cleaning program position 9:

after the cleaning program is started:


Appendix K: EasyClean II system Appendix Chapter 28-I

28 APPENDIX K: EASYCLEAN II CLEANING SYSTEM

The DiLa bake-off oven can be equipped optionally with the fully automatic cleaning system EsayClean II.

You can find the detailed instructions for the cleaning system in the following documents:

Operation Manual EasyClean II Cleaning System (Art. No.: 9122975) incl. CleanFixx Oven Cleaner safety data sheet

Brief Operator Guidance for EasyClean II – A4, laminated (Art. No.: 9122976) Above quoted documents are delivered with the oven, if equipped accordingly.

When using the EasyClean II system and handling the DEBAG CleanFixx oven cleaner, it is imperative to meet the instructions and observe the regulations mentioned in the above quoted documents

Retrofitting the EasyClean II system is not possible.

28.1 CONSTRUCTION Example DiLa 5 P:

OK

START

9

7

5

3

0

8

6

4

1 2

Cleaning programposition 10

2 rigidly mounted spray nozzles

Bottom pan with drain

Base frame or cabinetwith cleaner tank andcleaning system

28.2 DISPLAY

after selection of cleaning program position 10:

when the cleaner tank is empty

Changing

after the cleaning program is activated (cooling down):

Immobile

after the cleaning program is started:

Changing


Appendix L: Loading trolley Appendix Chapter 29-I

29 APPENDIX L: LOADING TROLLEY

The standard DiLa version is provided with fixed tray supports, which can be removed for cleaning only. Optionally, the oven can be equipped with a partly automatic loading system. This is a rack and trolley system where the baking trays are placed in a rack to be pushed into and removed out of the oven in a single operation. The loading trolley provides transport and guidance.

You can find the detailed instructions for the loading system in the following documents:

Brief Operator Guidance for loading trolley – A3, laminated (Art. No.: 9122969) The above quoted document is delivered with the oven, if equipped accordingly.

When using the rack & trolley loading system, it is imperative to comply with the instructions and regulations given in the above quoted documents.

It is absolutely necessary to wear appropriate safety gloves when removing the loading trolley from the oven. While the door is open, there is a risk of burns in the area of the inner door window, the entire chamber and the loading trolley.

For pushing the rack into or out of the oven, always use the guide bar included in the delivery.

The loading trolley may be pushed only slowly on even and smooth floors having no major irregularities. The doors must be shut during transport. Use the two lateral recesses for safe grip when moving the trolley. Never pass over obstacles (e.g. door threshold or sills) or over objects and never run fast or make quick movements – risk of tipping over!


Appendix M: Radio remote signalling device Appendix Chapter 30-I

30 APPENDIX M: RADIO REMOTE SIGNALLING SYSTEM

On your request, the DiLa bake-off oven can be equipped with a remote signalling system. This innovation facilitates oven operations especially in a large and noisy shopping environment or if the baking area is separate and far from the point of sale. So the operating personnel will get real-time information about the end of a baking program or fault messages over longer distances. The remote signalling device can thus procure a clear reduction in quality losses from excessively long baking times etc. Appendix M/1 – Control elements of the remote signal receiver

30.1 OPERATING INSTRUCTIONS

When starting your day, switch on the receiver with the ON/OFF slide switch 1 . The pilot LED 2 starts to flash. You can then set the volume for the sound signal to low or high, depending on the background noise. If required, you can activate the additional vibration alarm 3 . At the end of a bake or in case of a major fault at the oven(s), the receiver sounds an acoustic alarm with the pilot lamp 5 of the corresponding oven flashing. The alarm can be stopped by pressing the RESET button 4 .

The setting of the code switch 6 must be the same for the transmitter and the receiver (pre-setting 1). In case of local interference with reception, another channel (code) can be set in both the receiver and the transmitter. Please contact our service department.

The transmitter of the radio remote signalling device is integrated in the DiLa oven. The radio frequency is 434 MHz and the approximate radius is 100 m, depending on the local conditions (approval according to EC R&TTE 1995/5/EC).

The batteries in the receiver have an average life of some 4 months (standby). To increase the life of the batteries, it is advisable to switch off the receiver outside working hours. We recommend the use of alkaline batteries.


Appendix N: MonsunNet PC software Appendix Chapter 31-I

31 APPENDIX N: MONSUNNET PC SOFTWARE

The standard equipment of the DiLa bake-off oven includes a PC interface. In connection with the DEBAG PC software “MonsunNet V4” (language German) you have the possibility to use a variety of oven setting and monitoring functions on your computer either on the spot or in your office.

Icon-Leiste

Informationsfelder(Übertragung, Energiemanager, Störungen, Modem etc.)

Brief overview of the MonsunNet V4 functions

• Comfortable baking program administration (edit, transfer, storage, print) • Library function for setting up your own baking program archive • Comparison function for finding differences between baking program lists and baking

programs • Wide range of oven setting options for operators and service staff (status display, operating

parameters and oven parameters) • Precise logging of all oven processes second by second and a wide range of evaluation

functions for the compiled daily data in table format and archiving on the PC • Graphical evaluation statistics (capacity utilisation charts by day and by oven) • Print and export functions for shop data reporting in all common data formats • Recording of service information and running hours (service memory) • Creation of a modem-based shop network of up to 700 bake-off ovens • Direct connection via serial oven interface • Up-to-date operation manuals and circuit diagrams stored in the information system • Possible connection of DEBAG MINI/CITY bake-off ovens with computer control • Possible integration of MonsunNet PDA data


Chapter 31-II Appendix N: MonsunNet PC software

31.1 POSSIBLE CONNECTIONS TO THE OVEN 1. Direct on-the-spot connection with link cable:

20ofenfrischer Genuss in min

OK

START

9

7

5

3

0

8

6

4

1 2

20.48

MonsunNet

Direct connection means that you are next to the oven. Connect the programming port of the DiLa bake-off oven with a specific link cable to the serial RS232 interface of your computer. The link cable can be ordered at Article No.: 9211594 from DEBAG. If your computer has only USB interfaces (modern laptops etc.), you need an additional USB-RS232 interface converter. As we cannot guarantee the proper functioning of every commercially available converter in connection with the MonsunNet software, you are urgently recommended to buy this accessory item also from DEBAG (Art. No.: 9122599). 2. Connection via modem or Ethernet:

20ofenfrischer Genuss in min

OK

START

9

7

5

3

0

8

6

4

12

20.48

The MonsunNet software gives you the opportunity to connect DiLa bake-off ovens to your office computer via modem or Ethernet. So you can program and monitor up to 700 ovens via the oven remote network. To build up an oven remote network (shop network) via the telephone line, you need a modem on your computer and on each of your ovens (either analog or ISDN). To set up an oven remote network (shop network) via Internet or Intranet, the oven can be ordered optionally with a corresponding additional module.

This chapter gives just a brief summary of what can be done with the MonsunNet software. If you are interested in the MonsunNet software or if you have any questions regarding the connection of your oven to a PC or to the MonsunNet software, please contact the DEBAG service department.

The MonsunNet V4 package (Windows software and direct link cable) can be ordered from DEBAG at the Article No.: ZBL000180-A (single-user version) and ZBL000181-A (multiple-user version).

As we cannot guarantee the proper functioning of every commercially available modem in connection with the MonsunNet software, you are urgently recommended to buy this accessory item from DEBAG or to order your oven with a modem already integrated.


Appendix O: MonsunNet PDA Appendix Chapter 32-I

32 APPENDIX O: MONSUNNET PDA

The standard equipment of the DiLa bake-off oven includes a PC interface. In connection with the new DEBAG PDA software “MonsunNetPDA” (language German) you have the possibility to use a variety of oven setting and monitoring functions on the spot. Figure I/1 – Examples of MonsunNetPDA functions:

Basic menu Baking program edit Oven event log

Brief overview of the MonsunNetPDA functions

• Comfortable baking program administration (edit, transfer, storage) • Simple comparison function for finding differences between baking program lists • Full-range oven settings and status control for operators and service staff • Simple viewing and archiving of the event log data collected in the oven • Possible access to PDA data with the new MonsunNet V4 PC software • Transfer of the data between PDA and PC via Microsoft ActiveSync or SD/MMC card

This chapter gives just a brief summary of what can be done with the MonsunNetPDA software. If you are interested or have any questions regarding the connection of a PDA to your oven, please contact the DEBAG service department.

As most of the PDA manufacturers have stopped their productions, DEBAG is unfortunately no longer able to offer you PDA devices. Due to the latest trends on the PDA market, DEBAG will stop any further development of the MonsunNet PDA software in 2009. Alternatively, we recommend the use of notebooks, netbooks etc. in connection with the MonsunNet PC software (refer to Chapter 31 – Seite 31-I).


Appendix P: BASIC mode baking program examples Appendix Chapter 33-I

33 APPENDIX P: PROGRAM EXAMPLES FOR BASIS MODE

The program examples shown below refer to the default settings of the DiLa bake-off oven. If your oven is delivered with your specific baking programs, please refer to the extra sheet showing your specific baking program versions.

For the BASIS mode, it is not important whether the DiLa bake-off oven uses high-performance steam or impeller steam. The control system will adapt the oven automatically on the basis of your settings.

Baking program version "BP 10" (DiLa standard):

No. Product name Icon Baking time Baking temperature Steam pulses

1 Bread rolls 18 min 185 °C 5 pls

2 Rye rolls 20 min 195 °C 4 pls

3 Kaiser rolls (par-baked)

HB

8 min 190 °C 2 pls

4 Baguette (par-baked)

HB

11 min 185 °C 2 pls

5 Bread (par-baked)

HB

20 min 180 °C 2 pls

6 Pretzels (frozen)

TK

16 min 190 °C / pls

7 Puff pastries, filled 21 min 180 °C 1 pls

8 Danish pastries 21 min 180 °C 3 pls

9 Pizza 16 min 185 °C / pls

10 Cake 15 min 180 °C / pls


Appendix Q: PRO mode baking program examples (high-performance steam) Appendix Chapter 34-I

34 APPENDIX Q EXAMPLES OF PRO MODE PROGRAM CHANGES (OVEN WITH HIGH-PERFORMANCE STEAM)

BP.32 Level 1 Position The program examples shown below refer to the default settings of the DiLa bake-off oven with high-performance steam HLB (for water amount refer to Seite 47).

If your oven is delivered with your specific baking programs, please refer to the extra sheet showing your specific baking program versions.

1 2 3 4 5 6 7 8 9 10

Prod

uct n

ame

Bre

ad ro

lls

Rye

rolls

Kai

ser r

olls

(p

ar-b

aked

) B

ague

tte

(par

-bak

ed)

Bre

ad

(par

-bak

ed)

Pret

zels

(fr

ozen

) P

uff p

astri

es,

fille

d

Dan

ish

past

ries

Pizz

a

Cak

e

Parameter Meaning Dim

Baking time min 18 20 8 11 20 16 21 21 16 15 Start temperature °C 200 205 200 195 190 200 190 190 195 190

Begin of temp. phase 1 min 1 1 1 1 1 1 1 1 1 1 Baking temperature 1 °C 190 195 190 185 180 190 180 180 185 180

Begin of temp. phase 2 min Baking temperature 2 °C


Begin of steam pulse 1 sec 03 03 03 03 03 03 03 Duration of steam pulse 1 1/10 s 20 20 20 20 20 20 20

Begin of steam pulse 2 sec 13 13 13 13 13 13 Duration of steam pulse 2 1/10 s 20 20 20 20 20 20

Begin of steam pulse 3 sec 23 23 23 Duration of steam pulse 3 1/10 s 20 20 20

Begin of steam pulse 4 sec 33 33 Duration of steam pulse 4 1/10 s 20 20

Begin of steam pulse 5 sec 43 Duration of steam pulse 5 1/10 s 20

Begin of steam pulse 6 sec Duration of steam pulse 6 1/10 s




Begin of fan rest 1 sec 00 00 00 00 00 00 00 Duration of fan rest 1 sec 55 45 25 25 25 15 35

Begin of fan rest 2 sec Duration of fan rest 2 sec

Begin of damper phase 1 min 15 17 5 8 17 13 18 18 13 12 Duration of damper ph. 1 min 3 3 3 3 3 3 3 3 3 3

Begin of damper phase 2 min Duration of damper ph. 2 min

Double ovens only! BP synchronisation

no Sync X X X X X X X X X X

BASIS mode locked no X X X X X X X X X X YES


Chapter 35-II Appendix R: PRO mode baking program examples (impeller steam)

35 APPENDIX R: EXAMPLES OF PRO MODE PROGRAM CHANGES (OVEN WITH IMPELLER STEAM)

BP.31 Level 1 Position The program examples shown below refer to the default settings of the DiLa bake-off oven with impeller steam LRB and flow regulator (for water amount refer to Seite 47).

If your oven is delivered with your specific baking programs, please refer to the extra sheet showing your specific baking program versions.

1 2 3 4 5 6 7 8 9 10

Prod

uct n

ame

Bre

ad ro

lls

Rye

rolls

Kai

ser r

olls

(p

ar-b

aked

) B

ague

tte

(par

-bak

ed)

Bre

ad

(par

-bak

ed)

Pret

zels

(fr

ozen

) P

uff p

astri

es,

fille

d

Dan

ish

past

ries

Pizz

a

Cak

e


Baking time min 18 20 8 11 20 16 21 21 16 15 Start temperature °C 230 205 200 195 190 200 190 190 195 190

Begin of temp. phase 1 min 1 1 1 1 1 1 1 1 1 1 Baking temperature 1 °C 185 195 190 185 180 190 180 180 185 180



Begin of steam pulse 1 sec 03 03 03 03 03 03 03 Duration of steam pulse 1 1/10 s 100 100 100 100 100 100 100

Begin of steam pulse 2 sec 15 15 15 15 15 15 Duration of steam pulse 2 1/10 s 100 100 100 100 100 100

Begin of steam pulse 3 sec 27 27 27 Duration of steam pulse 3 1/10 s 100 100 100

Begin of steam pulse 4 sec 39 39 Duration of steam pulse 4 1/10 s 100 100

Begin of steam pulse 5 sec 51 Duration of steam pulse 5 1/10 s 100





Begin of fan rest 1 sec 62 50 26 26 26 14 38 Duration of fan rest 1 sec 45 30 30 30 30 30 30


Begin of damper ph. 1 min 15 17 5 8 17 13 18 18 13 12 Duration of damper ph. 1 min 3 3 3 3 3 3 3 3 3 3

Begin of damper ph. 2 min Duration of damper ph. 2 min


no Sync X X X X X X X X X X

BASIS mode locked no X X X X X X X X X YES X


Appendix S: BASIC Mode Baking Program Form Appendix Chapter 36-I

36 APPENDIX S: BAKING PROGRAM FORM FOR BASIS MODE

Master copy! – Please do not fill in the form contained in this manual, but make and use a copy.

Version: ____________________ Drafted by: ______________ Date: ______________

No. Product name Icon Baking time Baking temperature Steam pulses

1 min °C pls

2 min °C pls

3 min °C pls

4 min °C pls

5 min °C pls

6 min °C pls

7 min °C pls

8 min °C pls

9 min °C Anz.

10 min °C pls


Appendix T: PRO Mode Baking Program Form Appendix Chapter 37-I

37 APPENDIX T: BAKING PROGRAM FORM FOR PRO MODE

Level Position

1 2 3 4 5 6 7 8 9 10

Master copy!

Please do not fill in the form contained in this manual, but make and use a copy.

Prod

uct n

ame


Baking time min Start temperature °C


















no Sync

BASIS mode locked no YES

Documents

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