Cadco OV 400 User Manual

ELECTRIC INSTRUCTION MANUAL  
This booklet contains important  
CONVECTION  
information about your Cadco-  
Unox Convection Oven. Keep it in  
a safe place.  
OVENS  
ENGLISH  
OV-250  
(XAOO6 “Mini Roberta”)  
OV-350  
(XA015 “Mini Arianna  
w / finishing control”)  
For Information  
on the Cadco Oven by UNOX  
Contact:  
OV-400  
(XA030 ”Arianna”)  
CADCO, LTD.  
145 Colebrook River Road,  
Winsted, CT 06098  
OV-500  
(XA085 “Elena”)  
Phone: 860-738-2500  
Fax: 860-738-9772  
OV-600  
(XA090 “Rossella”)  
07 / 2003  
202281  
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products as complying with ANSI/NSF 04.  
Standard 004 - Commercial Cooking,  
Rethermalization and Powered Hot Food.  
I. INSTRUCTIONS FOR  
THE INSTALLER  
3. INSTALLATION – Preliminary Operations  
Dear customer, we thank you and compli-  
ment you for having purchased one of our  
products.  
The warnings and suggestions that follow  
concern the phases for proper installation,  
use and maintenance for your safety and for  
the best use of the appliance.  
All the electrical connections and installations  
must be done by qualified personnel in com-  
pliance with all local codes.  
3.1  
FEET ASSEMBLY (If applicable)  
The Cadco-Unox models OV-250 and OV-  
350 are shipped with feet installed. Some  
other model ovens are shipped without the  
feet being installed, and must be assembled.  
If your convection oven has feet, do not install  
or use the oven without them. The feet are  
shipped in the cooking cavity and must be  
assembled.  
Screw the support feet into the bottom of the  
oven as shown in the illustration. After  
assembling the feet, the oven’s height may  
be adjusted by screwing or unscrewing the  
feet to level the unit.  
1.  
DATA PLATE  
The data plate is positioned on the right side  
panel.  
The technical characteristics are identified in  
the enclosed page “technical data”.  
2.  
CERTIFICATIONS  
CSA C-US BRAND  
SERIE XA  
Certificate of Compliance  
N.202281-1008284  
The models OV-500 and OV-600 require  
washers when the feet are assembled.  
Applicable Requirements:  
CAN/CSA-C22.2 No. 100-1995 - Motors and  
Generators.  
CSA Std C22.2 No. 109-M1981 – Commercial  
Cooking Appliances.  
UL Std No. 197 - Commercial Electric Cooking  
Appliances.  
UL Std No. 1004 - Electric Motors  
“ The “C” and “US” indicator adjacent to the  
CSA Mark signifies that the product has been  
evaluated to the applicable ANSI/UL and  
CSA Standards, for use in the U.S. and  
Canada. This includes products eligible to  
bear the NRTL indicator. NRTL, i.e. Nationally  
Recognized Testing Laboratory, is a designa-  
tion granted by the U.S. Occupational Safety  
and Health Administration (OSHA) to labora-  
tories which have been recognized to per-  
form certification to U.S. Standards.  
NSF BRAND  
SERIE XA  
Certificate N. 79610/79610B  
N. 79610/79611/B  
NSF International recognizes UNOX SPA  
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exterior walls before you begin cooking food  
in your new Cadco convection oven. Most  
solvents or degreasers will remove any  
residue.  
3.2  
INSTALLATION LOCATION  
Make sure you have the correct power sup-  
ply for the oven model you have purchased.  
Check the technical data sheets at the back  
of this manual if you are in doubt.  
4.  
INSTALLATION  
4.1  
ELECTRICAL CONNECTION  
Do not install any Cadco-Unox Convection  
Oven directly on the floor. Cadco has oven  
stands to perfectly elevate your oven as well  
as provide pan storage.  
OST-34A for models OV-350 and OV-400  
OST-56A for models OV-500 and OV-600  
The connection to the electrical power supply  
network must be done according to the stan-  
dards in force.  
Before connecting make sure that the voltage  
and the frequency correspond to that stated  
on the data plate on the oven.  
Place a bi-polar switch between the oven  
and the network accessible after installation,  
whose contacts have a minimum opening  
distance of 0.1 inches, with an appropriate  
input (for example, magnetothermal switch).  
When the oven is in operation, the power  
supply voltage must not vary from the value  
of the nominal voltage by more than 10%.  
The oven must be connected to the  
If the oven must be placed near walls,  
dividers, or moldings Cadco recommends  
they be made of non-combustible materials.  
Be sure to observe all safety and fire codes  
when positioning your convection oven.  
All of our convection ovens have a vapor vent  
in the back of the unit. When installing your  
convection oven, leave a space of 4” [mini-  
mum] between the back of the oven and the  
wall, and 2” minimum on the top and sides.  
Where applicable, ventilation hood require-  
ments vary according to local codes.  
ground line of the network.  
XA030/OV-400  
XA085/OV-500  
208-240V  
We do not suggest using the Cadco-Unox  
Convection Ovens for built in applications.  
L2  
Measure to make sure that your new oven  
will fit in your available space.  
3.3 REMOVE THE PROTECTIVE FILM  
Be sure to remove the laser film from the  
L2  
XA006/OV-250  
XA015/OV-350  
208 - 240V  
2~  
XA090/OV-600  
1 2 3 4 5  
Use only AWG10 cords  
L
L
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(7.25 – 30 psi.) Due to variations in water  
composition in different areas, you may want  
to consider using a commercial water filter.  
WARNING:  
Connect the electrical cable to the terminal-  
board as indicated in the drawing: insert  
screw-wise the copper bridge and the elec-  
trical cable together under the screw (see  
diagram below.)  
Tighten the screw taking care that the cable  
and the copper bridge are well gripped  
under the screw.  
MAX 2 bar  
(30 psi)  
A wrong connection can cause an overheat-  
ing of the terminal board and burn it.  
4.3 MAINTENANCE  
Before carrying out any type of maintenance  
it is necessary to disconnect the electrical  
power supply and wait for the oven to cool  
down.  
OV-600 ONLY  
Electrical connection must be a proper outlet  
for the 3 pronged cord. Before connecting  
power, make sure the voltage and frequency  
correspond to the data plate on the oven  
(120 volts/60hz.), and that your electrical cir-  
cuit can handle the12.5 amps used by the  
oven in addition to any other appliances  
operating on the same circuit.  
4.2  
WATER CONNECTION - Applies only to OV-  
500 and OV-600  
WATER CONNECTION TO THE NETWORK:  
Connect the decalcified water inlet ducts  
placed on the back of the oven to the specif-  
ic distribution network by means of a  
mechanical filter and a cut-off cock. Before  
connecting the filters, let a certain quantity of  
water flow to clean the duct from any ferrous  
slag. The water must have a hardness  
between 0.5°-5°F (this in order to reduce the  
formation of limestone deposits inside the  
electro-valve and inside the cooking cham-  
ber) and a pressure value between 0.5-2 bar  
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2.3  
TIMER DIAL  
II. INSTRUCTIONS  
FOR THE USER  
Turning the timer  
dial  
clockwise  
1.  
“BURN IN” OVEN BEFORE FIRST USE  
allows you to set  
the cooking time for  
up to 120 minutes.  
When the dial is  
turned counterclockwise you are in manual  
mode with infinite cooking time.  
Before you start cooking with your new  
Cadco-Unox Convection Oven you will want  
to “burn in” the oven. This simple procedure  
will get the new oven smell out of your oven  
and off your food.  
- Clean the oven with a mild detergent inside  
and out.  
- Turn the temperature control dial to 400F.  
- Set the timer for 30 minutes and you’ll be  
ready to start cooking at the end of the  
cycle.  
3.  
SPECIAL CADCO-UNOX OVEN FEATURES  
3.1 “END OF CYCLE” ALARM TONE  
All Cadco-Unox ovens indicate the end of the  
cooking cycle with an alarm tone with the  
exception of the models OV-250 and OV-350  
2.  
FEATURES AND CONTROLS  
3.2  
INTERIOR LIGHT  
2.1  
PREHEAT INDICATOR LIGHT  
Models OV-250 and OV-350 do not have a  
light in the cooking cavity.  
The preheat indicator light  
will be illuminated when  
there is heat being added to  
the cooking chamber. The  
preheat indicator light will be  
illuminated periodically throughout the cook-  
ing cycle as the oven controls call for more  
heat.  
3.3 FINISHING FEATURE - ONLY on Model OV-350  
Model OV-350 has  
a special top heat-  
ing element to  
enable  
either  
browning or broil-  
ing functions. The  
broiler/browning  
function is activat-  
ed by turning the  
2.2 TEMPERATURE  
CONTROL  
temperature control knob clockwise to its  
most extreme right position. To activate the  
broiler/browning feature, simply turn the  
control dial beyond 500F to the furthest point.  
You will feel a slight resistance as you turn the  
dial. Beyond this resistance point the brown-  
ing feature is activated. The browning/broil-  
ing feature should be used for no more than  
45-60 minute cycles. It is not designed for  
constant operation. Note: The oven fan  
operates in browning/broiling mode.  
Cadco-Unox tem-  
perature controls  
are  
extremely  
accurate. The dial  
will be turned  
clockwise  
and  
used to set your oven cooking temperature in  
a range 175F to 500F degrees.  
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3.4  
HUMIDITY FEATURE - ONLY on Models OV-500  
Available On All Models)  
and OV-600  
To replace the internal lamp do as follows:  
- Disconnect the oven from the power supply  
and and let it cool.  
- Take out the side rack supports.  
- Unscrew the glass cover counterclockwise  
and replace the lamp with one with the  
same characteristics (240V-15W-300°C /  
572°F).  
Models OV-500 and OV-600  
have a manual humidity  
injection feature. The humidity  
indicator light will illuminate  
when the humidity feature is  
being used. Pressing the sil-  
ver humidity button introduces  
a spritz of water to the cook-  
ing cavity creating a moist  
- To reassemble, follow the reverse order.  
cooking  
environment.  
Warning!  
To keep from damaging the motors, the  
humidity injection button should only be  
pressed for short [5-10 seconds] intermittent  
periods.  
4.  
CLEANING AND MAINTENANCE  
WARNING:  
Work safely, disconnect the oven and allow it  
to cool before cleaning or maintenance.  
4.1  
CLEANING  
The oven is not to be cleaned with pressur-  
ized water. You could damage the electrical  
components and an unsafe condition could  
occur.  
Clean the cooking chamber with soap and  
water. Never use harsh, caustic products or  
acids.  
The rack system is cleaned by removing the  
retaining screws by the front of the cooking  
chamber. The racks can then be easily  
removed and washed.  
4.2 REPLACEMENT OF THE INTERNAL LAMP (Not  
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5.  
OVEN DOOR REMOVAL  
Convection Oven Door Removal Instructions  
(To attach the door, reverse the directions,starting with Step 3)  
Step 1  
(side view)  
Open the door fully.  
Side of  
Oven  
Hinge lock - in “down/unlocked”  
position  
Door (fully opened; does not  
open flat)  
Step 3  
Step 2  
(side view)  
Rotate the Hinge Lock  
to up position.  
(side view)  
Side of  
Oven  
Top Hook Roller  
Side of  
Oven  
Hinge Lock- in  
up/locked position)  
Top  
Hinge Lock- must be in  
up/locked position)  
Bottom  
Hook  
Bottom  
Hook  
Hinge Arm  
(1)  
o
1) Tilt door up at about 45 angle until the Top Hook  
on the Hinge Arm is lower than the Top Hook Roller,  
2) then pull out of the Hinge Slots.  
PLEASE NOTE: Hinge Locks may become jostled into the unlocked position by rough handling of the carton during shipping,  
causing the door to be unhinged from the oven when the carton is opened. If this occurs, follow the directions for attaching the door.  
ice on your oven.  
6.  
TROUBLESHOOTING  
Your Cadco-Unox Convection Oven has an  
automatic high temperature breaker that  
protects the oven from overheating or power  
fluctuations.  
1
2
If your oven shuts down when you are oper-  
ating at high temperatures, the following  
steps will allow you to reset the breaker and  
resume safe operation.  
- Unscrew the black reset knob safety cover  
at the rear of the oven next to the power  
cord.  
REMOVE/REPLACE BLACK CAP PUSH THE RESET  
BUTTON  
- Press the reset button to the “in” position.  
Work safely, disconnect the power and allow  
the oven to cool before performing any serv-  
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8
ENGLISH  
- Securely replace the black safety cover.  
temperatures.  
- Begin food preparation after the oven is  
preheated.  
- The oven operates between 175°F and  
500°F.  
If the thermal breaker shuts your oven off,  
before turning your oven on, be sure to  
check your entire circuit to verify that the  
total amps being drawn by all the appli-  
ances, lights, etc. on that circuit do not  
exceed the amps available on that circuit.  
Proper air circulation is necessary for suc-  
cessful convection cooking in all convection  
ovens. We suggest you allow a proper clear-  
ance of 1-3 inches between pans when cook-  
ing for best results.  
Never salt foods while they are in the oven.  
Salt can damage the interior surfaces of your  
oven and affect the efficiency of the electrical  
components.  
All repairs should be performed by a Cadco  
authorized service technician using only gen-  
uine Cadco-Unox parts.  
2.  
COOKING  
III. CONVECTION  
COOKING  
Convection ovens work by moving the air  
inside the cooking chamber to create even  
heat throughout the oven. This circulating air  
simply removes the [cool] insulating barrier of  
air between the cold food and the hot air in  
the cooking chamber allowing the food to  
cook more quickly. In essence, the moving air  
makes heat hotter, as wind chill makes cool  
colder.  
You will want to rely on an instant read, pock-  
et probe while you are getting used to con-  
vection cooking. Your probe will help you  
standardize times and temperatures as well  
as assuring safe internal food temperatures  
have been reached.  
Your Cadco-Unox oven is designed to pre-  
pare food, and it should be used for that pur-  
pose only.  
1.  
COOKING PRINCIPLES  
Accurate times and temperatures assure  
perfectly cooked foods. Cooking is an art, not  
a science. People will never agree on the  
meaning of “done”, or “perfectly cooked”.  
Here are some tips that will help ensure suc-  
cess with your convection cooking.  
- The temperature of the food going into the  
oven will affect the cooking time. Frozen  
foods take longer to cook than refrigerated  
foods.  
- Three trays of chicken will take longer to  
cook than three pieces of chicken.  
- To convert your conventional oven recipes to  
convection oven production simply reduce  
the cooking temperature by 25F-30F  
degrees.  
Preheat your oven to 30F-50F degrees high-  
er than you the temperature you want to cook  
at. After you have loaded the product into the  
oven and the door is closed turn the temper-  
ature back to your intended cooking temper-  
ature.  
Check cakes and cupcakes with a toothpick  
to determine if they are done. If the toothpick  
comes out “clean” [no batter on it] when  
pushed into the center of the product, it’s  
done!  
- Most recipes can be converted by having  
shorter cooking times and/or reducing your  
cooking temperatures.  
- We suggest that you use an instant read  
probe to help you determine the actual  
internal temperature of your foods. This will  
help you safely determine correct times and  
We recommend roasting meats on a cooking  
rack, in a shallow sided pan to allow air to  
circulate all around the roast.  
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boneless fresh chicken breasts – 400F for 15  
minutes.  
- Fish sticks [frozen, browned] – 350F for  
15/18 minutes.  
Salt pulls moisture out of meats. Season your  
entire roast but only salt the fat portion.  
- Shrimp [fresh 26-30 ct.] 350F for 10 minutes.  
- Salmon fillet [6 oz. fresh] 325F for 12/15 min  
utes.  
3. TIMES AND TEMPERATURES  
- Potatoes [90 ct. baked] 375F for 45/60 min-  
utes.  
- Pizza [frozen 14”] 400F for 18 minutes.  
- “Pocket” type sandwiches 350F for 18/20  
minutes.  
Products vary greatly. These times and tem-  
peratures may need minor modifications to  
meet your particular standards. Use your  
pocket probe to determine what’s right for  
you.  
- Mozzarella sticks 350F for 10 minutes.  
- Rare roast beef  
- Medium roast beef  
- Medium well roast beef  
- Well done roast beef  
- Hamburger  
– 130F  
– 140F  
– 150F  
– 160F  
– 165F  
- Pork  
– 160F - 170F  
- Chicken  
- Fish/Seafood  
– 185F done and no “red bone”.  
– 160F  
Here is a handy “Rule of Thumb” for roasting  
meats at 325F  
- Rare roast beef – 15/20 minutes per pound.  
- Medium roast beef – 20/25 minutes per  
pound.  
- Well done roast beef – 30/35 minutes per  
pound.  
- Pork – 20/25 minutes per pound.  
- Poultry – 20/25 minutes per pound.  
- Ham [cured, not fresh] – 12/18 minutes per  
pound. [Cured hams are already cooked so  
all we have to do is heat them to 140F]  
Here are some common products and their  
approximate cooking times.  
- Cookies 310F-325F for about 10-20 minutes,  
depending on recipe and cookie size.  
- Pies [10”] 350F for 45/60 minutes.  
- Cakes [2-8” pans] – 325F for 25/30 minutes.  
Check with a tooth pick.  
- Pork roast [4lb.] - 325F for 1 hour 20 min-  
utes.  
- Hamburgers [1/4 lb. frozen] or 5 oz. skinless  
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NOTES:  
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11  
MINI ROBERTA MANUAL  
model: OV-250  
UNOX S.p.A.  
CADCO Ltd.  
XA006  
07-2003  
ENGLISH  
TECHNICAL DATA  
ESPAÑOL  
DATOS TECNICOS  
POTENCIA - AMPERES  
kW 1,440 - 12A  
60 Hz  
POWER - AMPERAGE  
kW 1,440 - 12A  
60 Hz  
FRECUENCIA  
FREQUENCY  
TIPO CABLE DE ALIMENTACION  
Ø EXTERNO CABLE DE ALIMENTACION  
TENSION / SECCION CABLE DE ALIMENT.  
SJTOW  
10 ÷ 16 mm  
120 V~ / AWG 14 x 3  
POWER SUPPLY CABLE TYPE  
POWER SUPPLY CABLE EXTERNAL Ø  
VOLTAGE / CABLE SECTION  
SJTOW  
10 ÷ 16 mm  
120 V~ / AWG 14 x 3  
L1  
L2  
ENGLISH - LEGEND  
DRAWINGS - ELECTRICAL SCHEMAS  
TERMINAL BOARD  
ESPAÑOL - LEYENDA  
DISEÑOS - ESQUEMAS ELECTRICOS  
CAJA CONEXIONES-REGLETA  
SEDE BORNE EQUIPOTENCIAL  
TARJETA CARACT. TECNICAS  
DESCARGA HUMOS CALIENTES  
LAMPARA HORNO  
1.  
2.  
3.  
4.  
LM  
MO  
R
1.  
EQUIPOTENTIAL TERMINAL SITE  
TECNICAL DATA PLATE  
HOT SMOKE DISCHARGE  
OVEN INTERNAL LAMP  
TERMINAL BOARD  
HEATING ELEMENT  
PILOT LIGHT  
2.  
3.  
4.  
LM  
MO  
R
202281  
CAJA CONEXIONES-REGLETA  
RESISTENCIA  
PILOTO ESPIA  
S
S
SIC  
T
TE  
V1  
OVERRIDE THERMOSTAT  
TIMER  
THERMOSTAT  
MOTOR FAN  
NETWORK GROUND LINE  
SIC  
T
TE  
V1  
TERMOSTATO DE SEGURIDAD  
TIMER  
TERMOSTATO  
MOTO-VENTILADOR  
LINEA DE TIERRA DE LA RED EL.  
UL Std N° 197 Commercial Electric  
Cooking appliances.  
UL Std. No. 1004 Electric Motors.  
MINI ARIANNA MANUAL  
model: OV-350  
UNOX S.p.A.  
CADCO Ltd.  
XA015  
07-2003  
ENGLISH  
TECHNICAL DATA  
ESPAÑOL  
DATOS TECNICOS  
POTENCIA - AMPERES  
kW 1,440 - 12A  
60 Hz  
POWER - AMPERAGE  
kW 1,440 - 12A  
60 Hz  
FRECUENCIA  
FREQUENCY  
TIPO CABLE DE ALIMENTACION  
Ø EXTERNO CABLE DE ALIMENTACION  
TENSION / SECCION CABLE DE ALIMENT.  
SJTOW  
10 ÷ 16 mm  
120 V~ / AWG 14 x 3  
POWER SUPPLY CABLE TYPE  
POWER SUPPLY CABLE EXTERNAL Ø  
VOLTAGE / CABLE SECTION  
SJTOW  
10 ÷ 16 mm  
120 V~ / AWG 14 x 3  
L2  
L1  
ENGLISH - LEGEND  
DRAWINGS - ELECTRICAL SCHEMAS  
TERMINAL BOARD  
ESPAÑOL - LEYENDA  
DISEÑOS - ESQUEMAS ELECTRICOS  
CAJA CONEXIONES-REGLETA  
SEDE BORNE EQUIPOTENCIAL  
TARJETA CARACT. TECNICAS  
DESCARGA HUMOS CALIENTES  
LAMPARA HORNO  
1.  
2.  
3.  
4.  
LM  
MO  
R
1.  
EQUIPOTENTIAL TERMINAL SITE  
TECNICAL DATA PLATE  
HOT SMOKE DISCHARGE  
OVEN INTERNAL LAMP  
TERMINAL BOARD  
HEATING ELEMENT  
PILOT LIGHT  
2.  
3.  
4.  
LM  
MO  
R
CAJA CONEXIONES-REGLETA  
RESISTENCIA  
PILOTO ESPIA  
202281  
S
S
SIC  
T
TE  
V1  
OVERRIDE THERMOSTAT  
TIMER  
THERMOSTAT  
MOTOR FAN  
NETWORK GROUND LINE  
SIC  
T
TE  
V1  
TERMOSTATO DE SEGURIDAD  
TIMER  
TERMOSTATO  
MOTO-VENTILADOR  
LINEA DE TIERRA DE LA RED EL.  
UL Std N° 197 Commercial Electric  
Cooking appliances.  
UL Std. No. 1004 Electric Motors.  
ARIANNA MANUAL  
model: OV-400  
UNOX S.p.A.  
CADCO Ltd.  
XA030  
07-2003  
ENGLISH  
TECHNICAL DATA  
ESPAÑOL  
DATOS TECNICOS  
POTENCIA  
- AMPERES  
kW 2,650 - 12A  
POWER - AMPERAGE  
kW 2,650 - 12A  
- 1 Face  
FRECUENCIA  
60 Hz  
- 1 Phase  
FREQUENCY  
60 Hz  
TIPO CABLE DE ALIMENTACION  
Ø EXTERNO CABLE DE ALIMENTACION  
TENSION / SECCION CABLE DE ALIMENT.  
SJTOW  
10 ÷ 16 mm  
208-240 V~ / AWG 14  
POWER SUPPLY CABLE TYPE  
POWER SUPPLY CABLE EXTERNAL Ø  
VOLTAGE / CABLE SECTION  
SJTOW  
10 ÷ 16 mm  
208-240 V~ / AWG 14  
208-240V  
L1 L2  
ENGLISH - LEGEND  
DRAWINGS - ELECTRICAL SCHEMAS  
TERMINAL BOARD  
ESPAÑOL - LEYENDA  
DISEÑOS - ESQUEMAS ELECTRICOS  
1.  
2.  
3.  
4.  
LM  
MO  
R
1.  
CAJA CONEXIONES-REGLETA  
SEDE BORNE EQUIPOTENCIAL  
TARJETA CARACT. TECNICAS  
DESCARGA HUMOS CALIENTES  
LAMPARA HORNO  
CAJA CONEXIONES-REGLETA  
RESISTENCIA  
PILOTO ESPIA  
EQUIPOTENTIAL TERMINAL SITE  
TECNICAL DATA PLATE  
HOT SMOKE DISCHARGE  
OVEN INTERNAL LAMP  
TERMINAL BOARD  
HEATING ELEMENT  
PILOT LIGHT  
2.  
3.  
4.  
LM  
MO  
R
202281  
S
S
SIC  
T
TE  
V1  
OVERRIDE THERMOSTAT  
TIMER  
THERMOSTAT  
MOTOR FAN  
NETWORK GROUND LINE  
SIC  
T
TE  
V1  
TERMOSTATO DE SEGURIDAD  
TIMER  
TERMOSTATO  
MOTO-VENTILADOR  
LINEA DE TIERRA DE LA RED EL.  
UL Std N° 197 Commercial Electric  
Cooking appliances.  
UL Std. No. 1004 Electric Motors.  
ELENA MANUAL  
model: OV-500  
UNOX S.p.A.  
CADCO Ltd.  
XA085  
07-2003  
ENGLISH  
ELECTRICAL POWER  
TECHNICAL DATA  
kW 3,26  
ESPAÑOL  
DATOS TECNICOS  
POTENCIA  
kW 3,26  
FREQUENCY  
SJTOW  
10 ÷ 16 mm  
60 Hz 1 Phase  
FRECUENCIA  
5
SJTOW  
10 ÷ 16 mm  
60 Hz 1 Face  
POWER SUPPLY CABLE TYPE  
POWER SUPPLY CABLE EXTERNAL Ø  
VOLTAGE / CABLE SECTION  
WATER PRESSURE  
TIPO CABLE DE ALIMENTACION  
Ø EXTERNO CABLE DE ALIMENTACION  
TENSION / SECCION CABLE DE ALIMENT.  
PRESION AGUA  
208-240 V~ / AWG 12  
2
2
0
8-  
2
4
0
V
~
/
AWG 12  
kPa 50 - 200  
kPa 50 - 200  
740  
41  
832  
L2  
5
752  
80  
20  
3
2
1
4
187  
150  
245  
250  
ENGLISH - LEGEND  
DRAWINGS - ELECTRICAL SCHEMAS  
TERMINAL BOARD  
ESPAÑOL - LEYENDA  
DISEÑOS - ESQUEMAS ELECTRICOS  
CAJA CONEXIONES-REGLETA  
SEDE BORNE EQUIPOTENCIAL  
TARJETA CARACT. TECNICAS  
DESCARGA HUMOS CALIENTES  
LAMPARA HORNO  
1.  
2.  
3.  
4.  
LM  
MO  
R
1.  
2.  
3.  
4.  
LM  
MO  
R
EQUIPOTENTIAL TERMINAL SITE  
TECNICAL DATA PLATE  
HOT SMOKE DISCHARGE  
OVEN INTERNAL LAMP  
TERMINAL BOARD  
HEATING ELEMENT  
PILOT LIGHT  
CAJA CONEXIONES-REGLETA  
RESISTENCIA  
PILOTO ESPIA  
202281  
S
S
SIC  
T
TE  
V1  
OVERRIDE THERMOSTAT  
TIMER  
THERMOSTAT  
MOTOR FAN  
NETWORK GROUND LINE  
SIC  
T
TE  
V1  
TERMOSTATO DE SEGURIDAD  
TIMER  
TERMOSTATO  
MOTO-VENTILADOR  
LINEA DE TIERRA DE LA RED EL.  
UL Std N° 197 Commercial Electric  
Cooking appliances.  
UL Std. No. 1004 Electric Motors.  
RXOSSAELL0A M9AN0UAL  
model: OV-600  
UNOX S.p.A.  
CADCO Ltd.  
07-2003  
ENGLISH  
TECHNICAL DATA  
ESPAÑOL  
DATOS TECNICOS  
ELECTRICAL POWER  
kW 5,4  
POTENCIA  
kW 5,4  
FREQUENCY  
60 Hz 1 Phase  
FRECUENCIA  
TIPO CABLE DE ALIMENTACION  
Ø EXTERNO CABLE DE ALIMENTACION  
TENSION / SECCION CABLE DE ALIMENT. 
PRESION AGUA  
60 Hz 1 Face  
POWER SUPPLY CABLE TYPE  
POWER SUPPLY CABLE EXTERNAL Ø  
VOLTAGE / CABLE SECTION  
WATER PRESSURE  
SJTOW  
10 ÷ 16 mm  
SJTOW  
10 ÷ 16 mm  
208-240 V~ / AWG 10  
208-240 V~ / AWG 10  
kPa 50 - 200  
kPa 50 - 200  
L2  
ENGLISH - LEGEND  
ESPAÑOL - LEYENDA  
DRAWINGS - ELECTRICAL SCHEMAS  
DISEÑOS - ESQUEMAS ELECTRICOS  
CAJA CONEXIONES-REGLETA  
SEDE BORNE EQUIPOTENCIAL  
TARJETA CARACT. TECNICAS  
DESCARGA HUMOS CALIENTES  
LAMPARA HORNO  
1.  
2.  
3.  
4.  
TERMINAL BOARD  
EQUIPOTENTIAL TERMINAL SITE  
TECNICAL DATA PLATE  
HOT SMOKE DISCHARGE  
OVEN INTERNAL LAMP  
TERMINAL BOARD  
HEATING ELEMENT  
PILOT LIGHT  
1.  
2.  
3.  
4.  
LM  
MO  
R
LM  
MO  
R
CAJA CONEXIONES-REGLETA  
RESISTENCIA  
PILOTO ESPIA  
202281  
S
S
SIC  
T
TE  
V1  
OVERRIDE THERMOSTAT  
TIMER  
THERMOSTAT  
MOTOR FAN  
NETWORK GROUND LINE  
SIC  
T
TE  
V1  
TERMOSTATO DE SEGURIDAD  
TIMER  
TERMOSTATO  
MOTO-VENTILADOR  
LINEA DE TIERRA DE LA RED EL.  
UL Std N° 197 Commercial Electric  
Cooking appliances.  
UL Std. No. 1004 Electric Motors.  

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