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
E-mail: [email protected]
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
ENGLISH
3
ENGLISH
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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4
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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
ENGLISH
5
ENGLISH
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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6
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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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7
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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-
ENGLISH
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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9
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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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ENGLISH
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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