Ba City C v2000 Englisch

Za 01/2004 V04-2S Diese BA ist für den doppelseitigen Ausdruck vorbereitet!
DEBAG-Nr.: 9122809
OPERATION MANUAL English
Englisch
BAKE OFF OVEN WITH COMPUTER CONTROL – V2000
MONSUN CITY C
MONSUN CITY 6 C § MONSUN CITY 7 C § MONSUN CITY 8 C
a
Deutsche Backofenbau GmbH ( +49-(0)3591/360-0
1 CONTENTS
&
1 CONTENTS 2
2 YOUR MAJOR OVEN DATA AT A GLANCE 4
3 FOREWORD 4
4 DEFINITIONS 5
5 SAFETY INSTRUCTIONS 5
5.1 SYMBOLS 5
5.2 GENERAL INSTRUCTIONS 6
5.3 INTENDED USE 6
5.4 OCCUPATIONAL HEALTH & SAFETY 7
5.5 WARRANTY AND LIABILITY 9
6 OVEN CONSTRUCTION AND BAKING PRINCIPLE 10
7 TECHNICAL DATA 11
8 PRECOMMISSIONING INFORMATION 12
8.1 CONNECTIONS AND CONTROLS 12
8.2 PLACE OF INSTALLATION 13
8.3 SUBSTRUCTURE REQUIREMENTS 13
8.4 HANDLING AND INSTALLATION 14
8.5 ELECTRICAL CONNECTION 14
8.6 EXHAUST STEAM CONNECTION 15
8.7 EXHAUST STEAM CONDENSER (OPTIONAL EQUIPMENT) 15
8.8 WATER FOR STEAM GENERATION 16
8.9 CONDENSATE DISCHARGE 16
8.10 INITIAL OPERATION 16
9 CONTROL PANEL 17
9.1 LAYOUT 17
9.2 DESCRIPTION OF PANEL CONTROLS 18
9.2.1 CONTROL KEYS 18
9.2.2 GRAPHIC LCD UNIT 23
9.2.3 TEXT MESSAGES IN THE LCD UNIT 24
9.2.4 LED REMOTE DISPLAY 26
10 NORMAL BAKING OPERATION 27

10.1 BAKING BEGIN 27
10.1.1 HOW TO CHANGE THE CURRENT BAKING PROGRAM 28
10.2 PROOFING THE DOUGHPIECES 29
10.3 LOADING THE OVEN 29
10.4 BAKING 30
10.5 UNLOADING THE OVEN 30
10.5.1 AFTERBAKING FUNCTION 31
10.6 BAKING END 31
MONSUN CITY Computer Operation Manual 2

&
11 CLEANING THE OVEN 32
12 MAINTENANCE 34
12.1 HOW TO REPLACE A DEFECTIVE OVEN LAMP 34
13 PROGRAMMING AND SETTINGS 35

13.1 OPERATION BASICS 35
13.2 MENU CHART 36
14 MENU 1 37
14.1 MENU 1 - STATUS DISPLAY 37
14.2 MENU 1 – PROGRAM OVERVIEW 38
14.3 MENU 1 – PROOFER 39
14.4 MENU 1 – WEEK TIMER 40
14.5 MENU 1 – HEATING UP 41
14.6 MENU 1 – TROUBLESHOOTING 42
14.7 MENU 1 - PROGRAMMING 42
14.8 MENU 1 – SERVICE 43
15 PROGRAMMING MENU 43
15.1 PROGRAMMING MENU – STATUS DISPLAY 43
15.2 PROGRAMMING MENU – CREATE PROGRAM 44
15.2.1 ENTERING A PROGRAM NAME 44
15.2.2 ENTERING THE BAKING PARAMETERS 45
15.3 PROGRAMMING MENU – CHANGE PROGRAM 48
15.3.1 CHANGE 48
15.3.2 COPY 49
15.3.3 DELETE 50
15.4 OPERATOR INTERVENTION 51
15.5 PROGRAMMING MENU – WEEK TIMER 52
15.6 PROGRAMMING MENU – STANDBY MODE (OPTION) 53
15.6.1 STANDBY FUNCTION 53
15.6.2 AUTOMATIC OFF FUNCTION 53
15.7 PROGRAMMING MENU – FAN OF HOOD 55
15.8 PROGRAMMING MENU – PIECE COUNTING 56
15.9 PROGRAMMING MENU – DATE/TIME 57
15.10 PROGRAMMING MENU – PASSWORD 58
16 TROUBLESHOOTING 59
16.1 ERROR GROUP I 60
16.2 ERROR GROUP II 63
16.3 WORK REQUESTS 65
17 APPENDIX – DECLARATION OF CONFORMITY 66
18 APPENDIX – SCROLLING TEXT DISPLAY 67

19 APPENDIX – MINI-CITY PROGRAM EXAMPLES 69
20 APPENDIX – PROGRAM TEMPLATE 70
3 MONSUN CITY Computer Operation Manual

2 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:
Nameplate data
Oven type
Year of construction
Serial number of baking chamber
Serial number of proofer
3 FOREWORD
The information compiled in this manual is given to you and your staff for easier use and op-
eration of your new DEBAG bake-off oven with integrated proofer.
Please read this manual carefully and make sure the instructions and requirements are re-
spected all the time. This is imperative to ensure smooth operation, permanent availability and
a long service life of the bake-off oven.
This operation manual has been prepared very carefully. But we cannot rule out the possibility
of any errors in texts or pictures. 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 technical progress and
quality improvement.

4 DEFINITIONS
This manual regards the MONSUN CITY C bake-off oven as a unit made up of the baking
chamber and the proofer. So the term “oven” here always refers to the complete unit with both
the baking chamber and the proofer. Where applicable, the subunits will be named individu-
ally: “baking chamber” (BC) and “proofer” (PR).
If you decided to buy a MONSUN CITY C bake-off oven without proofer, the foregoing is of no
relevance for you.
5 SAFETY INSTRUCTIONS
5.1 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 acci-
dent prevention are met.
In this manual, all points concerning your safety are marked with this
symbol. Please forward these safety instructions to other users.
Caution:
This symbol refers to
guidelines
regulations
instructions
work processes.
to be observed.
Non-compliance may cause damage to the oven.
Information:
This symbol refers to information given as user guidance for a better un-
derstanding of the manual and for easier use and operation of the oven.
Further information:
This symbol refers to other chapters or documents with additional and
complementary information on the subject.

5.2 GENERAL INSTRUCTIONS
The MONSUN CITY C bake-off oven is built in accordance with the generally accepted rules
of engineering.
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 be a danger to operators or third parties, or cause damage to the machine.
Use the oven 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 immedi-
ately removed by service or technical support people.
5.3 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 MONSUN CITY C bake-off oven is the baking and proofing of
rolls and bread as well as other products under the applicable food legislation.
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.
The intended use includes:

compliance with all instructions given in the operation manual,
fulfilment of the inspection and maintenance conditions
use of consumables and auxiliary material according to applicable safety regulations.
No warranty can be accepted for damages from improper use.

5.4 OCCUPATIONAL HEALTH & SAFETY
The following specific safety rules must be observed during the operation of the bake-off oven:
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 similar.
In case of broken glass, remove scraps and fragments with appropriate

care and destroy the current bake.
When opening the baking chamber door or the deck windows during op-
eration, be careful not to suffer burns from hot steam.
It is absolutely necessary to wear safety gloves when loading or unloading

the oven.
Also observe the following:
Useful information Observe the relevant health & safety rules of accident pre-
vention for any operation, service, maintenance and cleaning
of the baking oven; in Germany these rules are the VGB of
the food technical committee of the union of trade associa-
tions – Hauptverband der gewerblichen Berufsgenossen-
schaften e. V. Fachausschuss Nahrung- und Genussmittel.
Special reference is made to:
VBG 1 ............................... General rules
VBG 4 ............................... Electrical equipment and
consumables
VBG 77 ............................. Food machinery
Keep this manual at the baking oven to ensure permanent

availability.
Operating personnel Every 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 per-

sonnel on the basis of the operation manual and to respect
all rules and regulations.
Temporary workers at the oven must be supervised by quali-

fied staff.
The personnel are responsible for keeping the oven and its
environment tidy.

Safety appliances Safety appliances of the bake-off oven are: the door switch,
the overtemperature cut-out in the baking chamber, the fan
motor thermocontact, the fan motor circuit breaker, and the
overtemperature detector in the proofer.
Make sure the function of said appliances is never impaired
or manipulated !
Make sure there is always free and direct access to the

mains connector (EMERGENCY STOP function).
Control system The control system shall be operated by authorized person-

nel only.
Humidity & moisture Protect all parts of the electrical equipment from humidity,
moisture and dust.
Never use jetters, HP steam or similar high-pressure clean-

ing devices for cleaning the bake-off oven.
Care & maintenance Respect the specified maintenance intervals.
Always disconnect the oven prior to any maintenance work.

To do so, pull the power plug.
Make sure maintenance work is always performed by quali-

fied 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.
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 baking oven has
cooled down and is disconnected from the power supply. Pull
the power plug.

5.5 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 oven or for purposes other than the intended use.
Improper start-up, operation and care of the oven.
Oven operation with defective or non-operative safety appliances (door switch,

overtemperature cut-outs, motor protection switches).
Structural modifications of the oven without the written consent of DEBAG.
Non-compliance with the requirements and instructions given in the operation manual.
Improper repair work.
Use of parts other than genuine DEBAG spare parts.
Improper electrical installation of the oven feeder (overvoltages, undervoltages, no

N-conductor etc.)
Water damage from customer stop valves left open in the water feed line to the bake-
off oven.
Non-compliance with the operating sense of rotation specified for the tangential fans
(mains connection to anti-clockwise rotating field).

6 OVEN CONSTRUCTION AND BAKING PRINCIPLE

The bake-off MONSUN CITY C uses an air circulation system according to the =MONSUN=
baking principle. Two alternately rotating tangential fans convey the baking chamber air via the
heat exchanger smoothly and evenly to the bake.
Figure 1: Baking chamber working principle:

(not true to scale or true to detail)
Pressure relief damper

Baking chamber
Insulation
Risk of suffering burns

during baking operations
Baking tray
Airflow
Exhaust damper
Injection tube Bottom panel

for steaming
Baking chamber
New separately temperature sensor
controlled
evaporating pan
left right
fan fan
Temperature sensor 3 heating rods 6 heating rods

for evaporating pan for evaporator for baking chamber
The oven features a fully electronic computer control system with a high comfort and ease of
operation. It controls all functions of the bake-off oven. The few remaining human operations
to be carried out during the baking process are: monitoring the proofing process, loading the
oven, starting the appropriate baking program and taking out the baked products. The proc-
essing of the baking parameters (setpoints) and the required actuations during the baking
process (steam, dampers etc.) are fully automatic.
If necessary, the baking process can be controlled manually using the

membrane keyboard.
For further information on the oven layout, please refer to the chapter:
“Precommissioning information - Connections and controls”.

7 TECHNICAL DATA
Table 2:
Standard oven type MONSUN CITY 6C MONSUN CITY 7C MONSUN CITY 8C

(for other combinations, refer to with PR 12 with PR 14 with PR 16
the specific data sheet)
Heating mode Electric

Oven dimensions (incl. hood)
Width 915 mm 915 mm 915 mm
Height 2160 mm 2160 mm 2160 mm
Depth 1595 mm 1595 mm 1595 mm
Weight (appr.) 570 kg 575 kg 580 kg
Maximum baking surface 2,9 m2 3,4 m2 3,8 m2
400 x 600 12 14 16
BC sheets
580 x 780 6 7 8
400 x 600 12 14 16
PR sheets
580 x 780 6 7 8
Temp. range in BC 30 - 300 °C
Temp. range in PR 10 - 45 °C
Type of control Menu-assisted computer control "V 2000"
Electric connection 32A-CEE- plug connector under DIN VDE 0623, EN 60309-2
Supply voltage (standard) 230/400 V 3/N/PE (± 10%), 50 Hz
Control voltage (standard) 230 V / 50 Hz
Total installed load
21 kW 21 kW 21 kW
Feeder fusing
by customer 32 AT 32 AT 32 AT
(according to local conditions)
Enclosure protection IP 54
R ¾“
Water connection required feed pressure 3 – 6 bar
required hardness 1 – 3° dH
Noise level max. 65 dB (A) as measured under DIN 45 635
Marking
Subject to technical change!

For further technical data not given here, please refer to the nameplate at the
rear panel of the oven or to the dimension drawing.
In case of deviations, the data given on the nameplate or in the dimension
drawing shall prevail.

8 PRECOMMISSIONING INFORMATION
8.1 CONNECTIONS AND CONTROLS
Figure 2:
Exhaust connection, ID 100 Hood (optional)
915 mm (Wihtout hood: ID 80) 1595 mm
Remaining baking
time or scrolling
text display
ofenfrischer Genuss in 20 min
Control cabinet
Proofer plug
Baking chamber - large -
Nameplate and
arrow label
V2000 Reset of
2160 mm
Computer overtemperature
Control limiter
Manual opener Proofer plug

for baking chamber - small - BC door
door (emergency) release
Electrical connection
32A CEE plug
(app. 5 m conn. cable)
Proofer Water connection,

BC and PR R 3/4”
Collecting tank with

condensate drain hose
1/2” app. 0.5 m
braked rollers
Front view Side view
The following connections are to be provided by the customer for the MONSUN CITY C bake-
off oven: a 32A-CEE socket-outlet (under DIN VDE 0623, EN 60309-2), a R3/4“ water connec-
tion, a corrosion-proof steam trap and a corrosion-proof steam exhaust.
Prior to initial operation, it is imperative to verify the proper connection of all
feed lines, drains & discharges, as well as the stability of the oven. In case
of ovens with proofer, make sure the two control cables at the rear panel of
the oven are plugged into the matching sockets of the proofer and fix them
with the clamp. (“Large” and “small” proofer plugs)
Take care to observe the VDE regulations (VDE 0100) and the regulations
of your local power supply company.
As the 32A connector also serves disconnection purposes (Emergency

Stop), the plug must be freely accessible at any time.
If the steam cannot be discharged via a chimney into the open air, an
exhaust steam condenser can be provided instead.
Refer also to the data in the circuit diagram, dimension drawing and on the
nameplate.

8.2 PLACE OF INSTALLATION
The MONSUN CITY C bake-off oven must be installed in a truly horizontal and stable position
using a water level.
When using a substructure, make sure it meets the requirements specified

in the following chapter “Substructure requirements“.
8.3 SUBSTRUCTURE REQUIREMENTS
If you intend to set up the MONSUN CITY C bake-off oven on a third-party substructure or
different proofer (e.g. proofer of another company), make sure it meets the following condi-
tions:
Install the substructure at the given location in a truly horizontal position using a water
level and fix it properly. Use appropriate means to protect the substructure from slip-
ping or moving (wheel brakes etc.).
The substructure must have the proper stability and load carrying capacity according to
the Technical Data and in all operating statuses (open door).
Make sure the bake-off oven stands entirely on the substructure and protect it posi-
tively from slipping (fixing bolt or screwed connection).
The height of the substructure should be chosen such as to allow also smaller opera-
tives to control the oven. Where possible, take care not to exceed a maximum working
height of 160 cm for the uppermost baking tray.
Substructure minimum dimensions

Figure 3:
Depth 1085 mm
Ensure the required load

carrying capacity in a
Width 915 mm
border area of about 100 mm!

Top view of
substructure
Front edge
of oven core
(not control panel edge!)
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 securely fixed
on the substructure
Also refer to the information given in the dimension drawing and in the
Chapter “Technical Data“.

8.4 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.
Position the bake-off oven onto its support (underbuilt proofer or substructure):
Place the oven with its pallet in front of the support and align it properly for installation.
Remove the transport safety devices (wooden strips, strap retainers etc.).
Check the support according to 6.3 and protect it from slipping.
Lift the pallet and the oven up to the support level using a scissor lift truck (1-metre lift)
or fork lift truck.
Pull the oven off the wooden pallet over to the base support (at least 2 persons).
Figure 4: Cover
Baking
Take care to fix the oven properly on the chamber
substructure using the 2 fixing screws!
Proofer
When lifting or shifting the oven, make sure the lift truck is in a stable posi-
tion and the forks are properly engaged!
Another way is to open the baking chamber door and lift the chamber with a
fork lift truck at the ceiling panel.
8.5 ELECTRICAL CONNECTION

Only a duly qualified electrician is authorized to install and fuse the feeder (VDE 0105) in ac-
cordance with the local conditions.
Take care to observe the VDE regulations (VDE 0100) and the regulations
of your local power supply company.
As the connector also serves disconnection purposes, the plug must be

freely accessible at any time. (EN 60309-2)
The direction of the rotating field (phase sequence) of the electrical feeder is of
major importance for good and proper operation of the bake-off oven.
For any new installation or modification of the electrical system in the building,
check the fans to make sure they turn in the proper direction.
Drehrichtung
The sense of rotation of the fans must be as indicated by the
arrows on the label at the rear panel of the oven.
We recommend the use of a 3-pole disconnecting circuit breaker.

8.6 EXHAUST STEAM CONNECTION
The moist exhaust steam from the baking process must be passed through a corrosion-proof
ID 80 pipe 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!
Never attach any fan or centralized extraction system to the exhaust steam
connection, because this may impair the baking quality.
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.
When fitting the pipe sections into each other, take care of the direction of
condensate backflow to avoid leakage at the joints.
8.7 EXHAUST STEAM CONDENSER (OPTIONAL EQUIPMENT)
If the local conditions do not allow the exhaust steam to be passed into stack, it is possible to
mount an exhaust steam condenser to the oven. This unit works according to the same princi-
ple as an air-cooled heat exchanger and is fully integrated in the steam exhaust hood. The
only discharge from the steam condenser is dry exit air from the baking chamber. Atmospheric
discharge is no longer required.
Figure 5 – Working principle:
dried air from ambient air inlet
condenser to condenser
minimum.
15 cm
required ventilation area air from

exhaust hood
steam trap (discharge into

collecting pin of proofer)
Bake-off oven
moist air from the

baking chamber
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.
This unit works according to the exhaust cooling principle and can be con-
nected at a later stage.

8.8 WATER FOR STEAM GENERATION
An R3/4“ cold water connection with a suitable stop valve is to be provided by the customer in
close vicinity of the MONSUN CITY C bake-off oven (max. 1 m).
To connect the water inlets at the rear of the baking chamber and the proofer, use the two
pressure-resistant hoses and the T-piece supplied by DEBAG.
The feed water pressure should range between 3 and 6 bar.
Always use water softened to 1-3° dH to minimise calcification of the injection line and steam
generator.
The water amount injected per key touch or program pulse should be about 200 ml in the bak-
ing chamber.
To avoid water damage, make sure the stop valve of the building is closed
during non-business hours.
8.9 CONDENSATE DISCHARGE
The baking condensate from the exhaust pipe and from the overflow of the evaporating pan
collects in a tank at the rear of the proofer and shall be discharged into a heat-resistant drain.
Make sure the ends of the drain hoses in the condensate tank are always
below the liquid level in order not to impair the baking quality.
8.10 INITIAL OPERATION
Install and connect the oven according to the previous chapters.

In case of ovens with underbuilt proofer, connect the two plugs at the rear of the baking cham-
ber with the matching sockets on the proofer.
Remove the protective foil from all cover panels prior to the first heat-
ing-up of the oven.
Do not discard the foil, but recycle it.
For the initial start-up, you are recommended to heat the empty oven to
200 °C 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 in this phase.
After this initial heating phase, clean the interior of the oven and the inner
glass pane of the baking chamber door or deck windows thoroughly.

9 CONTROL PANEL
9.1 LAYOUT
Figure 6:
Oven type
ON-key A B OFF-key
D Proofer steam*
G
Operator Invention C B
E Exhaust damper
F
?
Help and information H Fan of hood*
DELETE-key J G Baking chamber steam

7 8 9 0
Save-key I
4 5 6
1 2 3
K Number key pad 0 to 9
Cursor “DOWN” M
Cursor “UP” L N MENU-key
END of program
Program START O P and door opening
**********************
18.10.00 MI 08:53
P02 Kaiser rolls
PROGRAM RUNNING
20
220
1 LCD-graphic display
v 203
18
Interface for
programming unit, R
modem or PC *) Function availability depens
on the degree of equipment!

9.2 DESCRIPTION OF PANEL CONTROLS
9.2.1 Control keys

(from the top to the bottom)
ON key
A This key is used to switch on the baking chamber and the proofer
(heater, fan, lighting etc.). The green key LED will light up.
The baking chamber is heated up to the programmed preheat tem-
perature of the current baking program. The proofer is heated up to
the preselected proofing temperature and controls the air humidity to
the preset proofing humidity (automatic humidity mode only – AH).
When switching on the oven, group II errors are briefly indicated in the
LCD unit.
The oven can be re-activated from the standby mode by pressing the
key again. (option)
If the proofer is deactivated, only the baking chamber will be switched

on.
OFF key
B This key is for switching off the baking chamber and the proofer.
Pressing the key causes the green LED of the ON key A to go out.
The fans will continue running until the temperature in the baking
chamber falls below 200 °C. The liquid-crystal display (LCD) remains
active, only the display light will go out after a short time.
Never disconnect the oven from the power supply before the fans
have stopped.
No additional switching off via the master switch is required (except for
maintenance and service work!). The power input in the "Off" condition
(standby mode) is very low.
HAND key (OPERATOR INTERVENTION)

C This key can be used – in case of need – to change baking parame-
ters in the currently running program.
When pressing the key after the start of baking program, the control
system switches over to the operator intervention mode. The yellow
key LED starts flashing.
This function allows the operator to change the currently running pro-
gram either for the current bake or permanently.
See program function “Operator Intervention”

PROOFER STEAM key

D When the automatic humidity control mode (AH) for the proofer is on,
G the key LED lights permanently. Pressing the key will have no func-
tion.
The yellow key LED will briefly go out during each automatic steam
pulse.
During the manual humidity mode (MH), the key LED is not illumi-
nated. Pressing the key causes a defined steaming pulse into the
proofer. Normally, 2-3 steam pulses per proofing run are sufficient
(briefly press the key twice or 3 times at an interval of 10 seconds –
the LED will light up briefly).
See program function „Menu 1 – Proofer“
EXHAUST DAMPER key

E This key is for opening or closing the exhaust damper by hand (key
LED on or out).
On each baking program START, the damper will be closed automati-
cally and take on the switching position defined in the baking program.
This function is available also when the oven has been switched off.
HELP & INFORMATION key
?
F In case of an error situation, the key can be pressed for brief trouble-
shooting information.
Several errors at a time will be displayed one after the other. After
about 10 seconds, the screen will return to the status display.
BAKING CHAMBER STEAM key

G The yellow LED key will light up briefly for each steaming pulse in the
B baking chamber.
If required, the key can be pressed during a baking program for addi-
tional manual steam.
This function is not available when the oven has been switched off or if
the baking chamber door is open.
The number of manual steam pulses during a baking run is limited to a

maximum of 6.
A baking program requiring permanent additional steam should be

adjusted to the changed conditions.
The new separately heated evaporating pan provides quick and opti-
mal evaporation of the water injected during a bake. Please note that
the evaporation capacity is nevertheless limited and that excessive
injection means wasting water.

EXHAUST FAN key

H Switches on or off the fan of the hood, if any. This function is also
available after the oven is switched off.
The automatic start of the exhaust fan can be adjusted in the program
function "Programming - Fan of hood“.
SAVE key
I Is used for storing changed values in the memory.
Take care to press the SAVE key to validate your complete input.
This key is also for switching off the alarm horn in trouble situations.
Attempts to save invalid inputs will cause LCD messages: "Value too
low" or "Value too high".
DELETE key
J The key is for deleting input errors and will cancel the flashing numeri-
cal value of the display.
Erroneous inputs can be cancelled with this key only prior to pressing
the SAVE key I .
When pressing the key during the normal operation mode, the LCD
will show the current temperatures of the panel electronics and the
evaporating pan in the baking chamber.
NUMBER KEYS 0 to 9
1
K They are for changing the running baking program, programming the
baking programs, entering the baking parameters or setting values of
the oven via the different menus.
to
9
Make sure to validate your complete input by pressing the SAVE key
I , otherwise the new value will not be stored in the memory.
CURSOR UP key
L In the different program functions, this key is for moving the cursor
(dark field) upwards in the liquid-crystal display. Repeated pressing
gives access to every input field.
See also the description of the program functions.

CURSOR DOWN key

M In the different program functions, this key is for moving the cursor
(dark field) downwards in the liquid-crystal display. Repeated pressing
gives access to every input field.
MENU key
N This key is for changing the liquid-crystal display (LCD) and gives ac-
cess to all major setting functions and baking program inputs.
When pressing the key during normal status indication, the LCD will
change over to "Menu 1", which will give access to the various menu
windows and program functions.
From a program function, the display will return to the previous menu
window. Press the key several times to get back to the status display.
PROGRAM START key

O Once the oven has reached its preheat temperature defined in the
baking program, the LED in the END key P will go out and the LCD
unit will display the message "INSERT DOUGH“. The oven is now
ready for baking.
Press the key to start the current baking program with the time running
down to zero in full minutes (end of baking time). All process steps
defined in the baking program are performed at the programmed time.
The key LED will light permanently to indicate that a baking program
has been started.
To guarantee an even baking quality, you are recommended never to

start a bake earlier than the ready signal is given.
If this key is pressed when the program run has been completed (re-
maining baking time "000"), every key touch will mean a one-minute
increase of the baking time (maximum: 9) - "afterbaking" function. In
case of need, this will ensure a better browning of the bake at a con-
stant temperature.
A baking program requiring permanent intervention (afterbaking)

should be adjusted to the changed conditions.

PROGRAMM END & door opening key

P At the end of a baking program, the LED of this key will start flashing
and an acoustic (pulsed) signal will sound.
Pressing the key when the program has run down (residual baking
time "000") will cause the program to be terminated and the signal to
be switched off. The door of the baking chamber will open.
Pressing the key during the run of a program will cause the baking
chamber door to open. A second touch of the key is required for early
interruption of the program.
During the heating-up phase at the beginning of a baking run or be-

tween two bakes, the key LED will light permanently until the oven is
ready for being started.
Also, the END key is for switching off the alarm horn in trouble situa-
tions (like the SAVE key I ).

9.2.2 Graphic LCD unit 1

The liquid-crystal graphic display (LCD unit) is primarily used for program creation and oven
settings. During normal oven operation, the screen displays some important oven values,
partly as graphics.
Status indication (basic screen) of the LCD unit after switching on of the oven:
Figure 7:
Program number Program name
BC heater ON ACTUAL-temperature
P02 Kaiser rolls SET-temperature
**********************
220 Bar graph:
Evaporator heater v 108
SET-to-ACTUAL
BC ON temperature ratio
18 20
Remaining baking time Total baking time
Line for information, Program running Bar graph:
error messages etc. Remaining-to-total
(see the following chapter) baking timet
GR: 34°C / 72% AF
Proofer information Status of humdity
If the proofer is not ON, control in PR
the current time is AH = Automatic humidity
displayed her MH = Manual humidity
Temperature PR Humidity in PR
The current value of the remaining baking time is also indicated in large
characters on the LED remote display.
LCD screen when the oven is OFF – automatic start mode activated
Figure 8:
P02 Kaiser rolls

**********************
220
45
20 20
Next
programmed
N THU 03:30 start time
Prog. 5
Baking program
Date and time 18.10.00 WED08:53 at start time
There is no background illumination in the LCD unit after the oven is

switched off.

9.2.3 Text messages in the LCD unit
For further ease of operation, the information array of the graphic display gives brief messages
for operator information regarding the current status of the oven.
Table 3:
Message Description
OVEN IS HEATING The oven has been switched on and is currently heating.
It has not yet reached the programmed preheat tempera-
ture of the current baking program. The heater in the bak-
ing chamber is on (arrow on the LCD screen).
You are recommended not to start the program so early!
EVAP IS HEATING The oven has been switched on and is now in its heating
(EVAPORATOR IS HEATING phase.
UP) The evaporating pan in the baking chamber has not yet
achieved its target temperature. The evaporator heating
in the baking chamber is on (indicated by the arrow & V
in the LCD).
You are recommended not to start the program so early!
The current temperature of the evaporating pan can be

checked by pressing the DELETE key J .
INSERT DOUGH The oven has been switched on and reached the preheat
temperature of the selected baking program.
The program can now be started using the START
key O .
TEMP TOO LOW! A baking program is started, although the oven is not yet
ready for start.
This message is nothing but an information and will have

no impact on the program sequence.
For ensuring a continuously excellent baking result, it is

very important to have readiness for operation.
PROGRAM RUNNING A baking program has been started in the oven and all
baking parameters and functions are running automati-
cally.
The function keys can be used to manipulate the baking

process manually.

Table 3 (continued):
Message Description
BAKING FINISHD! The started baking program has run down. The pulsed
horn signal sounds and the LED in the END key P is
flashing.
Press the END key P to terminate the baking program

and open the baking chamber door
If necessary, afterbaking is possible for several minutes
by pressing the START key.
IS COOLING DOWN The oven has been switched off and the temperature in
the baking chamber still exceeds 200 °C. The fans in the
baking chamber are still running.
When falling below said temperature, the oven will be

switched off automatically.
Never de-energize the oven during this after-running
phase.
STANDBY MODE As the oven was not operated for some time, is has en-
(option) tered the stand-by mode (ready for operation). The bak-
ing temperature is lowered with the fan just working from
time to time.
Press the ON key A to re-activate the oven.
AUTO OFF As the oven was not operated for some time, it will switch
Automatic shutdown off automatically during the next minute.
(option)
The text display will go out only 1 hour after any auto-
matic shutdown.
PROOFER ONLY Pressing and holding down key "1" for more than
2 seconds, with the oven being OFF, will switch on the
proofer only. Only the lighting in the baking chamber will
be on.
As in older versions, the same is possible by pressing

key "1" and the SAVE key I simultaneously.
LIGHTING ONLY Pressing and holding down key "3" for more than
2 seconds, with the oven being OFF, will switch on the
oven lighting only (e.g. for publicity or trade shows).
As in older versions, the same is possible by pressing

key "2" and the SAVE key I simultaneously.

9.2.4 LED remote display
Ovens with an exhaust hood and without a Multicolor scrolling text display have a large red
LED display for the remaining baking time as a standard feature.
Residual baking time
Fresh from the oven in min
The LED remote display gives the following information:
After the oven is switched on without a baking program

being started, the display shows two dashes only. Perma-
min nent indication means that the oven is ready for start.
The flashing two dashes indicate the heating-up process

at the first bake or between two bakes.
min
At this point, the oven still is not ready for start.
After the start of baking program, the display will show the
remaining baking time (like the LCD on the control panel)
and is visible also for customers.
min The remote display is dead when the oven has been
switched off.
Optional multicolour scrolling text display

Please refer to the Appendix to this manual for a brief description
of the function and operation of the scrolling text display.

10 NORMAL BAKING OPERATION

Required operator actions at the V2000 Computer Control system are kept to a minimum.
They include:
Switching on and off the oven

Selecting the desired baking program
Monitoring the proofing process
Loading the oven (insertion of doughpieces)
Starting the baking program
Removing the baked products
Where possible, required operator actions are indicated by additional optical or acoustic sig-
nals.
10.1 BAKING BEGIN
To start a bake, first shut the doors of both the baking chamber and the proofer and
then switch on the oven pressing the ON key A thereby switching on e.g. the oven
lighting, the baking chamber fan and the heater controls of the baking chamber or
proofer. The display will show the message "OVEN IS HEATING" and “EVAPORATOR
IS HEATING”.
Preselect the desired baking program as described in the following chapter "How to
change the baking program".
When the oven temperature is ready, the LED in the START key O will start flashing
and an acoustic signal will sound. The display will show the message "INSERT
DOUGH".
Examine the oven for visible damages prior to starting a bake.
Open the stop valve of the water feed line.
You are recommended to switch on the cold oven some 30 minutes before
starting a bake. A shorter heating-up phase might impair the quality of the
first bake.
The proofer will need about 15 minutes to reach the programmed tempera-
ture and humidity values.

10.1.1 How to change the current baking program
Changing over to another program is possible only if no baking program has

been started and the oven has been switched on.
There are two options how to change the current program.
Option 1:
If the LCD unit shows the normal status display, enter the desired baking program number
using the number keys 0 to 9, then the display will indicate "Change program to No. xx“.
Example: input "2"
Change program
to No.: 2
PR: 34°C / 72% AH
To validate and load the program immediately, press the SAVE key I .
If you wish to select another baking program, "scroll" the program memory for the desired bak-
ing program using the CURSOR keys L and M before pressing the SAVE key. Then the
product name will be indicated in the space below the number.
Change program
to No.: 2
Kaiser rolls
PR: 34°C / 72% AH
Once you have found the desired baking program, load it as current baking program by press-
ing the SAVE key I .
Option 2:
If you are still not familiar with the actual sequence of baking programs, you can use the pro-
gram function "Menu 1 – Program overview" to access a detailed list of available programs.
See description of the program function "Menu 1 – Program overview".
Vacant baking program numbers cannot be selected. A "Vacant" message

will be displayed.

10.2 PROOFING THE DOUGHPIECES

The normal case in the MONSUN CITY C bake-off oven with proofer is to proof the dough-
pieces in an automatically controlled atmosphere.
The duration of the proofing process and the required atmosphere largely depend on the con-
dition of the doughpieces and are to be defined and permanently checked by the operators.
The MONSUN CITY C bake-off oven has no proofing programs and the
baking programs have no impact on the proofer.
Where required, the operating personnel can control the humidity in the
proofer by hand. This function is useful especially in cases where the
proofer is not used frequently.
For setting the proofer functions and adjusting the proofing atmosphere,
refer to the description of the program function "Menu 1 – Proofer".
10.3 LOADING THE OVEN
Once the baking chamber is ready for operation (the LCD message is "INSERT
DOUGH"), open the baking chamber door by pressing the END key P .
Insert the baking trays with the prepared doughpieces swiftly into the oven.
Close the baking chamber door and press immediately the START key O . After the
start of the program, the START key will light permanently.
It is absolutely necessary to wear safety gloves when inserting the

baking trays.
To ensure a permanently good quality, you should never load the oven with
doughpieces until the display shows readiness for operation (“INSERT
DOUGH“). If you try to start a baking program too early during the heat-up
phase, an acoustic alarm will sound and the display will show the message
“TEMP TOO LOW“.
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.

10.4 BAKING
After the start of the baking program, all specified parameters are automatically processed in
the given order. The remote display shows the remaining time until the end of the baking op-
eration and is easily visible also for customers.
No further operator actions are required.
When opening the baking chamber door, take care not to suffer burns from
hot steam.
If required, the baking program can be manually adjusted via the functional
keys exhaust damper E and steam injection G or via the operator interven-
tion key C .
A baking program that has been started unintentionally can be aborted by

pressing twice the END key P .
10.5 UNLOADING THE OVEN

After the automatic run of the baking program, an acoustic signal sounds and the LED remote
display shows a flashing „00“ and the green LED in the END key P starts flashing. The LCD
unit shows the message "BAKING FINISHED".
Press the END key P to terminate the baking program and to open the baking
chamber door. If you think the product needs afterbaking, press the START key O so
often as needed.
Then the trays with the baked products can be removed (unloaded) from the oven.
Insert them in appropriate racks for some other 5 minutes for cooling down. After that,
fill the products into display baskets or similar selling containers.
After removing all trays, close immediately the baking chamber door.
If required, select a new baking program for the next bake. After a short heating-up
period, the oven will be ready.
It is absolutely necessary to wear safety gloves when remov-

ing the baking trays from the oven.
To avoid excessive heat losses, take care to close again the baking cham-
ber door as quickly as possible also after unloading..
To ensure a long service life of the door seals, take care not to hit the rubber
profiles with baking trays.

10.5.1 Afterbaking function

The "Afterbaking" function makes it possible to obtain a better browning by increasing the pro-
grammed baking time at the program end (remaining baking time "000"). To do so, actuate the
START key O prior to pressing the END key. Each touch of the START key means an in-
crease by 1 minute (with a maximum of 9 minutes).
If a baking program needs permanent afterbaking, the program set-up

should be changed accordingly.
10.6 BAKING END
After the final bake, switch off the oven using the OFF key B .
There is a high risk of burns also after the oven is switched off
(temperatures above 100 °C in the baking chamber).
Close the building stop valve of the water feed line.
In case the oven is switched off with a temperature of more than 200°C in
the baking chamber, the circulating fan will keep running until the tempera-
ture falls below this value and will then stop automatically. During this pe-
riod, the oven may not be disconnected from the power supply. The LCD will
show the message "IS COOLING DOWN".
It is wise to leave the proofer door open over night (except for a pro-
grammed night start).

11 CLEANING THE OVEN

To maintain the functional safety and the aesthetically pleasing outer appearance of the bak-
ing oven in the long run, you are recommended to clean the baking chamber and the window
as well as the front of the oven on a daily basis.
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 sup-
ports and the inner pane of the baking 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 part-
ing agent suitable for baking trays.
Clean the proofer tray supports and the bottom panel using a moist cloth.
The following cleaning operations are necessary in weekly or shorter intervals:

Clean thoroughly the inner baking chamber, especially the tray supports, with a com-
monly available food-grade baking oven cleaner.
Clean the removed 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 (see
Figure 9) with a commonly available glass cleaner.
Remove the bottom panel from the proofer and wipe out the bottom section and the
evaporating pan with a moist cloth.
There is a high risk of burns also after the bake-off oven is

switched off (temperatures above 100 °C in the baking chamber).
Clean the oven only when the baking chamber has cooled down and
the oven has been disconnected from the power supply.
Never use etching, scouring and non-food-grade cleaning agents or

solvents.
Never use jetters, HP steam or similar high-pressure cleaning devices or

excessive amounts of water for cleaning the bake-off oven.
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.

How to open the baking chamber door:

Figure 9:
For cleaning the inner door gap, open

the magnetic lock by pulling the handlebar
of the inner window.
When closing the window, make sure the

rubber profiles and the lighting cables
are properly positioned.!
How to clean the hood front part:

Figure 10:
To occasionally clean
the fore part of the hood,
remove the hood grid by
pulling it quite vigorously
to the front.
To avoid any risks of injury from the rotating hood fan, always pull the mains
plug and wait until the fan has completely stopped before starting any
cleaning work.

12 MAINTENANCE
To ensure the operational reliability of the oven, you are recommended to have it 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.
We emphasize the fact that any repair work on the electronic system, the
heating and temperature limiters as well as any other safety appliances shall
be performed only by the manufacturer’s authorized and trained personnel.
Any damage from insufficient or defective maintenance will cause the war-
ranty to be void.
12.1 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 baking chamber door as described in the chapter
"Cleaning – Figure 9".
Remove the defective lamp carefully by pulling it slightly out of the holder.
Insert the new halogen lamp in the holder.
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).
The replacement of a defective lamp of the oven lighting is allowed

only after the oven is disconnected from the power supply and has
cooled down.
The halogen lamps used must be of the same type and meet the technical
data specified for the given oven type (genuine spare part).
When changing the lamp, take care not to directly touch the glass bulb of
the halogen lamp with your fingers. This may cause early failure of the lamp.
When closing the inner window, make sure the rubber profiles and the light-
ing cables are properly positioned.

13 PROGRAMMING AND SETTINGS

13.1 OPERATION BASICS
There are three menus in the LCD unit for programming and setting the control system. Press
the MENU key N to access these menus from the status display. Every menu contains ap-
propriate program functions for making desired adjustments.
The name of the currently selected menu or program function appears

above the "stars" line on the display (LCD).
The program functions are assigned to the 3 menus as follows:

Menu 1: When pressing the MENU key N from the basic display (status
indication), the LCD screen changes over to Menu 1. Menu 1 con-
tains the program functions accessible to every oven operator.
Menu 1 allows settings to be visualised, but they cannot be
modified (except for proofer settings).
Programming menu: To access the Programming menu from Menu 1, move the cursor
to the line called "Programming" and then press the SAVE key I .
To guarantee the control system from unauthorized modifications,
the Programming menu is protected with a four-digit access code
(password).
This menu includes all program functions the baker needs for work-
ing on baking programs and setting his oven. Access is restricted to
authorized persons only.
Service menu: The Service menu allows internal oven settings. These settings are
exclusively reserved to the DEBAG service people and are pro-
tected with an access code.
Observe the following basic rules for handling each of the menus and program
functions:
The easiest way to exit the program functions and return step by step to the status
display is to use the MENU key N .
The display line or input field accessed with the cursor is always highlighted (bright
characters and a dark background).
If the cursor highlights a program function (such as Week timer, Create program,
Date/time etc.) and the SAVE key I is pressed, the LCD screen changes over to the
respective program function.
If the cursor highlights a command (z. B. CHANGE, YES, NO, CANCEL etc.) and the
SAVE key I is pressed, such command is executed. Commands are always repre-
sented as capitals!

The current status of switchable functions (such as ON or OFF) is indicated by a star

symbol (asterisk) " " in front of the appropriate condition.
If the cursor highlights a switchable condition (such as ON or OFF), the highlighted
condition is activated by pressing the SAVE key I .
If no operator manipulation occurs within 2 minutes after the selection of a program
function, the screen changes automatically over to the status display.
13.2 MENU CHART

The following chart shows the 3 menus with the associated program functions:
STATUS DISPLAY
MENU Key touch
STATUS
MENU 1
DISPLAY
SELECT
PROGRAM
PROGRAM
OVERVIEW
VIEW
PROGRAM
PROOFER
WEEK 1 x SKIP
TIMER
HEATING
UP
PASSWORD PASSWORD TROUBLE-

**** **** SHOOTING
SERVICE PROGRAMMING STATUS

MENU MENU DISPLAY
CREATE
PROGRAM
CHANGE
CHANGE
COPY
PROGRAM
DELETE
WEEK
TIMER
STANDBY
MODE
FAN OF
HOOD
PIECE
COUNTING
DATE &
TIME
PASS-
WORD

14 MENU 1
14.1 MENU 1 - STATUS DISPLAY
When changing over to Menu 1, the cursor highlights this program function.
The status display (basic screen) is accessed by pressing the SAVE key I . It is also possible
to press once more the MENU key N to get the same result.
Menu 1
**********************
Status display
Program overview
Proofer
Week timer
Heating up
Troubleshooting
Programming
Service Department
To select the other menus and program functions, move the cursor on the display using the
CURSOR DOWN M and CURSOR UP L keys (dark bar moving line by line).

14.2 MENU 1 – PROGRAM OVERVIEW

The "Program overview" function makes it possible to select an already existing baking pro-
gram for the next bake or to have a look at its contents. The program cannot be changed here.
Move the cursor line by line by briefly touching the appropriate key (UP or
DOWN). Holding down the cursor key for more than one second increases
the cursor speed.
Example:
Program overview
**********************
1 Rolls
2 Kaiser rolls
Programs 1 to 98
3
4
5 Croissants
6 Pretzels
7 Flaky
8 Corn
9 Baguettes
Once a program has been selected and validated with the SAVE key I , the LCD screen
changes over to the window of this baking program.
Example:
Program overview
**********************
Prog.: SELECT
_________________
Prog.No.: 2
Kaiser rolls
The command "SELECT" is highlighted. Pressing the SAVE key I causes this baking pro-
gram to be selected and loaded as the current baking program and the screen will then auto-
matically return to the status display. Pressing the cursor DOWN key M instead of the SAVE
key opens the inner program structure
It is not possible to change the current baking program when a program has
already been started.
If the stored baking program numbers are known, a quick program change
is possible by directly entering the program number in the status display
mode.
See the chapter "How to change the current baking program".
You can exit the program function and change over to Menu 1 by pressing the MENU key N .

14.3 MENU 1 – PROOFER

This program function is for making the proofer settings.
Proofer
**********************
Temp SET.: 35°C
Humidity SET: 75 %
Humidity: *AUTO
MAN
Proofer fan: *ON
OFF
Proofer: OFF
CHANGE
When entering this function, the cursor highlights the "CHANGE" command. Pressing the
SAVE key I makes the cursor jump to the set temperature. Use the cursor keys M and L to
select a set value or a switchable condition. The set values for the proofer temperature and the
proofer humidity can be changed by entering a new value with the number keys. The new
value will be saved to the memory by pressing the SAVE key I . The switchable proofer con-
ditions can be changed by moving the cursor to the desired position and then pressing the
SAVE key.
Description of status and input fields:
Set temperature After the oven is switched on, the temperature in the proofer will be auto-
Range 10 – 45 °C matically controlled to the specified value.
Set humidity After the oven is switched on and the automatic humidity control is se-
Range 30 – 90 % lected, the air humidity in the proofer will be automatically controlled to the
specified value.
This value is of no importance if the "Manual humidity" is selected!
Humidity–AUTO This is the automatic humidity control for the proofer. The status display of
the LCD unit shows the abbreviation "AH" for Automatic Humidity. The
LED in the PROOFER STEAM key D lights permanently.
Humidity–HAND It is your task to generate the proper humidity in the proofer manually by
using the PROOFER STEAM key D . Each touch of the key means a brief
steam pulse in the proofer.
The status display of the LCD unit shows "MH" for Manual Humidity.
In case of hygrostat trouble, the program automatically changes over to
manual humidity.
Fan The proofer has a small circulating fan for better humidity distribution. If the
status "ON" is selected for a program, the fan will be switched on together
with the oven. If "OFF" is selected, the fan will not operate.
Proofer OFF If this line is selected and validated with the SAVE key, all proofer-related
functions, displays and error messages are deactivated. The proofer is
then switched off completely.
When accessing the "Proofer" program function the next time, the screen
will show only one line: "Proofer ON". When selecting "ON", the proofer
will be switched on again.

14.4 MENU 1 – WEEK TIMER
This program function only shows the start times already set and allows the skipping of up to
4 sequential start times to be programmed (e. g. in case of national holidays). A weekday with
no programmed start time is not displayed here.
Example:
Week timer
**********************
Time Prog.
MON 07:10 5
TUE 07:30 5
WED 06:00 1
THU 06:00 2
SAT 05:30 1
0 x SKIP
When accessing this program function, the cursor highlights the input field for the number of
start times to be skipped. To specify how many of the following start times are to be skipped,
enter the appropriate number (0 to 4) and then press the SAVE key I . The deactivated start
times are shown in brackets. The brackets mean that no automatic oven start will take place
the next time (and only the next time) the given day and time is reached.
Example – Skip 2 start times:
Week timer
**********************
Time Prog.
MON 07:10 5
TUE 07:30 5
WED 06:00 1
(THU 06:00 2)
(SAT 05:30 1)
2 x SKIP
When a start time has finally been skipped, the brackets will be deleted automatically.
When entering "0" (default setting), no start time will be skipped. So it is

possible to cancel at any time an input error.
Please note that the internal clock uses the European continental 24-hour
system (01:00 pm is 13:00, 2:00 pm is 14:00 ...).
The actual programming of the start times is by the program function

"Menu – Programming – Week timer".

14.5 MENU 1 – HEATING UP
This function allows the required heating-up time to be reduced between successive baking
operations.
Heating UP
**********************
Early
heating up: ON
*OFF
time before
end of program
2 minutes
CHANGE
At the beginning, the cursor highlights the "CHANGE" command. Press the SAVE key I to
access the desired conditions or input fields, which can be selected with the cursor keys and
modified.

Early Already before the end of the baking program, the control system uses the
heat - ON programmed start temperature as set value for the next bake.
So the oven is heating up before the end of the baking program thereby
reducing the heating-up time until the next bake.
Early The program function is not activated.

heat - OFF The baking program anticipates no set temperature for the next bake. The
time value is of no importance.
Time before This is the point of time before the end of the baking program, at which the
program end start temperature is used as the new set value for the next bake, if the
Range : 1 – 5 min Heating upping function is activated.
Since longer intervals between two successive baking operations is better

for a good quality bake, it is recommended to use the "Heating up " program
function only in peak times (Saturdays, days before national holidays etc.).
Upon delivery of the oven, the "Heating up" program function is deactivated.

14.6 MENU 1 – TROUBLESHOOTING
This program function displays a number of brief troubleshooting information regarding possi-
ble malfunctions of the oven.
Troubleshooting
**********************
Phase missing
Fan trouble
Overtemp. fan
Overtemp. BC
Pt100 BC defect
I/O data error
Short circ.Pt100PR
Service Department:
+49/(0)3591/360-0
If the cursor highlights the desired entry, press the SAVE key I to display a brief help text for
troubleshooting guidance. Before calling the DEBAG service department, please look up and
check the troubleshooting information.
In case of any error message on the status display, press the HELP key F
to get automatic access to the relevant troubleshooting information on the
LCD screen.
14.7 MENU 1 - PROGRAMMING

When selecting the Programming menu and pressing the SAVE key I , you are first of all re-
quested to enter a four-digit access code. This password protects settings and baking pro-
grams from unauthorized modifications.
Menu 1
**********************
Status display
Program overview
Proofer
Week timer
Heating up
Troubleshooting
Programming
Programming
Service Department
Enter
password!
****
The Programming menu can be accessed after the valid password is entered and validated
with the SAVE key I .
The default password for the initial start-up is " 1 2 3 4 ", but it can be
freely defined later on by selecting the "Password" program function.

14.8 MENU 1 – SERVICE

This program function is of no importance for you.
It is a service function for adjusting internal oven parameters and reading service information.
This function has its own password for access protection.
15 PROGRAMMING MENU
The Programming menu includes all program functions that are important for your oven set-
tings.
Programming
**********************
Status display
Create program
Change program
Week timer
Standby-Modus Option
Fan of hood
Piece counting
Date/time
Password
Define your own password for restricted access to the Programming menu
to protect your settings from unauthorized changes.
15.1 PROGRAMMING MENU – STATUS DISPLAY
When highlighting this line and pressing the SAVE key I , the LCD screen changes directly to
the status display and quits the Programming menu.
You can exit the Programming menu and return to Menu 1 at any time by pressing the MENU
key N .

15.2 PROGRAMMING MENU – CREATE PROGRAM
This program function is for generating new baking programs with the oven keyboard.
After this function is selected, the display shows the following screen:
Example:
Create program
**********************
Program number 4
Program name
---------------
The cursor highlights the "Program number --" input field. The system offers the next vacant
program number. But if desired, you can overwrite the displayed number and validate your
own input with the SAVE key I .
It is not possible to choose a program number already occupied. Then the

display will show a 2-second message "Not vacant".
15.2.1 Entering a program name

Once the SAVE key I is pressed to accept a vacant program number, the cursor enters the
line in the middle of the LCD screen. Pressing once more the SAVE key I causes the cursor
bar to disappear and a flashing stroke is displayed to the left.
Use the cursor UP L and DOWN M keys to "scroll" the alphabet for entering a letter.
Scroll range: A, B , C , D , E , F , G , H , I , J , K , L , M , N , O , P , Q , R , S , T , U , V , W , X , Y , Z , , - , / , ( , )
For entering numbers, press the appropriate number key K of the control panel.
Press the SAVE key I to accept the current character. The cursor will then change over to
the next position. In case of input errors, you can cancel the final character to the left of the
cursor by pressing the DELETE key J .
For saving the final and complete program name, press and hold down the SAVE key I
for more than 2 seconds.
Then the LCD screen will change over to the input window for entering the baking parameters
of the newly created program.
Control panel inputs are restricted to capitals. The maximum string length of
the program name is 14 characters (inclusive of spaces).

15.2.2 Entering the baking parameters
Once the baking program has been named, define the baking parameters of the new program.
List of baking parameters:
Create program
**********************
Baking time: --- min
Preheat temp:---°C
Temp.after min:
0 --- --- --- ---
Temperature °C:
0 --- --- --- ---
Steaming pulses:
to scroll
0
s.atm.length sec:
0
Open exhaust min:

0
Open time min:
0
Prog: SAVE
NEW TEMPLATE
Entries are compulsory in the input fields "Baking time" (total time) and
"Preheat temperature". Otherwise, you cannot continue. All other baking
parameters can be used as needed.
How to make inputs:

Every possible input position is represented by a small dash (wildcard) or occupied by “0”. Use
the number keys to enter the desired value in the field marked by the cursor bar. The input
appears as a flashing digit on the screen. In case of error, erase the number with the DELETE
key J .

Inputs with five authorized baking temperatures (right-hand picture):

To confirm your entered value, press the SAVE key I . Then the cursor will move over to the
input field of the next column on the right-hand side. There you can (but needn’t) enter another
temperature start time or temperature value. If no values are entered, the cursor will jump
down into the left-hand input field of the next lower line.
The cursor can also be moved using the keys UP L and DOWN M . It will then jump from line
to line in the left column. To access an input field further to the right, the cursor can be moved
with the SAVE key I (which is not possible until first values are entered).
Attempts to save values outside the parameter limits will cause LCD mes-
sages: "Value too low" or "Value too high". The alarm horn will give a brief
sound and the value will be deleted automatically.
Entries in the input field "Baking time" (total baking time) and "Preheat temp"
(start temperature) are compulsory. Otherwise, you cannot continue.
Once all required baking parameters have been defined, move the cursor to the "SAVE"
command. Then press the SAVE key I to store the program in the oven.
The LCD unit will then return to the baking program screen and another baking program can
be created. For ease of operation, the structure of the baking program last created is adopted
and can be changed by overwriting.
If a new program template is desired, select the "NEW TEMPLATE" command using the cur-
sor keys.
If you interrupt the programming process with the MENU key N before it is
complete, the entries made so far are all aborted and not stored in the oven.
Once all desired baking programs have been created and saved, you can exit the program
function by pressing the MENU key N , and the display will return to the Programming“ menu.
Description of the baking parameters:

Baking time: This is the total running time of the baking program from pressing the
Total baking time START key O until the alarm sound indicates the "END of baking time“.
This value is shown on the LCD before the program starts.
Range: 1 - 199 min
The exhaust damper functions can be programmed beyond this time
limit, the other parameters are terminated at the end of the baking time.
Preheat temp: This is the temperature serving as SET temperature before the program
Start temperature starts (or after the end of previous program). This temperature is also
called loading or start temperature.
Range: 10 - 300°C
The "Heating up" program function can be used to reduce the heating-up
phase by switching over to the preheating temperature already before the
end of the current baking program.
In most baking programs, the preheating temperature is some 10° to 20°
higher than the programmed baking temperature.

Temp.after min The two lines "Temp.after min" and "Temperature" allow the baking tem-
Baking temperature perature to be changed within the baking program.
after "Temp.after min" is the point of time at which the baking temperature
Range: 1 - 199 min appearing in the line below is to be taken as set value.
This point of time is defined only from the moment the START key O is
pressed. Entering "0" in the first column means that the given baking
temperature applies from the start of the program. A time value above
zero in the first column means that the preheating temperature acts as a
set value until the specified time is over.
It is not possible to enter a value higher than the total baking time.
Most baking programs change over to the baking temperature after a
period of 5 minutes.
Temperature: This is the SET temperature as from the "Temp. after min" time value.
Baking temperature
In most baking programs, the baking temperature is approximately 10° o
Range: 10 - 300°C 20° below the programmed preheating temperature.
Steam pulses: This is the number of steam pulses per baking operation.
This first pulse occurs when the START key O is pressed. The remain-
Range: 0 - 6 pulses ing pulses follow at even intervals during the following 40 seconds.
About 4 pulses are needed in most baking programs with steaming.
The duration of each pulse can be adjusted by the service people only.
s.atm.length: This is duration of the "steadied atmosphere" (fan rest) at the beginning
duration of steadied of the baking program.
atmosphere The input "0" means that the atmosphere is not steadied.
Range: 0 - 999 sec. The steadied atmosphere is especially useful for baking programs with
steam pulses to ensure a better steaming.
The setting is between 45 to 60 seconds for most of the baking programs
with steaming operation.
Open exhaust: This is the point of time at which the exhaust damper will be opened
(minutes after program start).
Range: 1 - 199 min.
The exhaust damper is especially used to remove the baking vapours at
the end of a bake.
In most baking programs, the exhaust damper is opened 3 minutes be-
fore the program ends (value = total baking time – 3)
Open time: This is how long the exhaust damper remains open.
Time the exhaust This function can be programmed via the total baking time.
damper remains open The input "0" means that the damper is not opened at all.
Range: 1 - 199 min. In most baking programs, the exhaust damper is closed one minute after
the end of baking time.
Commands
Prog.: SAVE After entering the baking parameters of a baking program, select this
Store the program command and press the SAVE key I . If you interrupt and exit this pro-
gram function with the MENU key N , the new baking program will not be
set up.
Prog.: NEW For ease of operation, if several new baking programs are created one
TEMPLATE after the other, the previous baking parameters are offered and can be
overwritten. If you prefer a "vacant" set of baking parameters, select the
NEW TEMPLATE command and press the SAVE key I .

15.3 PROGRAMMING MENU – CHANGE PROGRAM
Example:
Change program
**********************
Prog. No.: --
2
Kaiser rolls
__________________
Program: CHANGE
COPY
DELETE
The "Change program" function offers the possibility to change, copy or delete existing baking
programs.
When accessing this program function, the cursor highlights the input field "Prog.No. --".
Enter the number of the baking program to be changed and press the SAVE key I for confir-
mation, then the program name will be displayed and the cursor will jump to the "CHANGE"
command. Use the cursor UP L and DOWN M keys to select one of the three editing com-
mands.
15.3.1 CHANGE
The display changes to the program structure of the selected baking program. Baking parame-
ters can then be changed by overwriting.
Once the value has been changed, simply press the SAVE key I to insert
the change directly into the baking program, where it is stored without any
need to save the entire program.
To erase a value completely, press the DELETE key J (display: - - -).
For value inputs, program structure and description of the individual baking
parameters, see the chapter "Programming menu – Create program".
Once all desired baking program changes have been made, you can exit the program function
and return to the Programming menu using the MENU key N .

15.3.2 Copy
The "Change program" function offers the possibility to select the "COPY" command to save
the selected baking program either with the same name or with another name under a new
program number. The original baking program remains unchanged.
Example:
Copy program
**********************
Copy to No.: 03
05
New name: YES
NO
Kaiser rolls
Copy now: YES

CANCEL
The cursor highlights the input field of the line "Copy to No.: --".
After the program number is entered (the initial number can be chosen as well) and the SAVE
key I is pressed, the cursor moves to the command: "New name: NO". If a new program
name is to be given, select and validate the command "New name: YES". To enter the new
name, proceed as described for the "Create program" function.
Once the new name has been entered, or the old name confirmed, select the "Copy: YES"
demand and then press the SAVE key I to copy and save the new program to the program
memory.
You can change the name of a baking program without changing the pro-
gram number or program structure by copying it to its existing program
number.
The way how to enter program names is described in the chapter "Pro-
gramming menu – Create program".
To interrupt the operation and exit the Programming menu without saving, use the "CANCEL"
command.

15.3.3 Delete
Select the "Delete program“ function to remove a baking program from the program memory.
Example:
Delete program
**********************
Prog. No.: 2
Kaiser rolls
Del.prog.: CANCEL
DELETE
The upper line shows the selected baking program number and its name, the default position
of the cursor is "CANCEL".
To delete the selected baking program, move to "DELETE" and then press the SAVE key I .
You can exit the delete function without deleting a program and return to the Programming
menu by using the "CANCEL" command.
The program number of a deleted baking program will be identified as va-

cant again and can be assigned to a new program.
The test program "99" cannot be deleted!

15.4 OPERATOR INTERVENTION
This program function allows program changes while the program is running. The operator can
define changes as temporary (just for the current run) or as permanent changes, which will be
saved to the program.
If the HAND key C (operator intervention mode) is pressed during the run of a program (flash-
ing key LED), the LCD screen changes over to the structure of the running baking program,
which can be changed.
The procedure for changing a program is described in more detail in the
chapters "Programming menu – Change program" and "Programming
menu – Create program“.
Once all desired changes have been made, press the MENU key N to get access to the fol-
lowing screen (example):
Change program
**********************
Prog. No.: 2
Kaiser rolls
Save change to
program? YES
YES
NO
Enter
password!
****
If you wish to save your changes as permanent changes to the baking program, select the
"YES" command and you will have to enter the Programming password.
If the number string of the password is ok, the LCD returns to the status display and the
changes are adopted for the currently running program.
If your change is meant to be just for this particular run, select the "NO" command or just press
once more the MENU key N , then the change will be used for the current baking run and can-
celled at the end of the program.
The access code (password) is the same four-digit code as for the Pro-
gramming menu. The default setting upon delivery is "1 2 3 4", but you can
change it at your discretion via the "Password" program function.

15.5 PROGRAMMING MENU – WEEK TIMER

This program function is for activating and changing the internal automatic start mode. 2 start
times can be set for each day of the week.
At the moment the programmed start time is reached, the start program is loaded as current
baking program, the oven is switched on (like pressing the ON key A ) and starts heating up to
the programmed start temperature (preheat temp).
Example:
Week timer
**********************
Timer: ** ON
ON
OFF
CHANGE
Time Prog
MON1 06:10 5
MON2 --:-- --
TUE1 06:30 5
TUE2 --:-- --
WED1 06:00 1
WED2 --:-- --
THU1 06:00 2
THU2 --:-- --
FRI1 --:-- --
FRI2 --:-- --
SAT1 05:30 1
SAT2 --:-- --
SUN1 --:-- --
SUN2 --:-- --
The asterisk symbol (*) in front of the "ON" and "OFF" commands shows the current status of
the automatic start function. If it points to the "OFF" command, the automatic start mode is
deactivated and the oven will not be started automatically at pre-programmed times.
For changing the status of the automatic start mode, select the appropriate command and
validate it by pressing the SAVE key I .
If you wish to enter or change start times, select first of all the "CHANGE" command. The cur-
sor will then jump to the first line : "MON1". A new start time can be entered with the number
keys K . Once the time value is saved, the cursor jumps to the right for the start program input.
The automatic start will not take place in case of error group I messages or
in case the baking chamber door is open (rack ovens).
Please bear in mind that in case of 2 start times for the same weekday the
first start time must be earlier than the second start time and that a start
program is to be entered for either start time.
An electric pulse signal allows additional devices (e.g. other ovens) to be

integrated in the automatic start function.
system (01:00 pm is 13:00, 2:00 pm is 14:00 ...).
You can exit this program function and return to the Programming menu via the MENU key N .

15.6 PROGRAMMING MENU – STANDBY MODE (OPTION)
This menu item does not exist for ovens built in or before 07/2003
(first available in software version V3.7)!
Example:
Standby Mode
**********************
Standby: *ON
OFF
after: 15 min
Temp: 100 °C
Auto OFF:*ON
OFF
after: 60 min
CHANGE
The new program functions “Standby” (ready for operation) and “Auto OFF” allow an automatic
temperature reduction and the automatic oven shutdown to be adjusted. The advantage of
these new functions is to cut unnecessary down-times thereby providing associated energy
savings. In addition to that, the loads on the mechanical oven sections are largely reduced.
15.6.1 Standby function

When the idle time of the oven exceeds the standby switch time setting without any button or
key being pressed or without any baking program being started, the oven temperature is low-
ered to an adjustable value (approx. 100 °C). The fan motor in the baking chamber will then
start only for readjusting the temperature of the baking chamber.
The oven is reactivated by pressing the ON key A . The oven can also be shut down manually
with the OFF key B .
The standby mode of the oven is indicated by the green flashing light of the
ON key with the LCD screen text “standby mode”.
The standby mode has no effect on proofer control.
15.6.2 Automatic OFF function

When the idle time of the oven exceeds the shutdown time setting without any button or key
being pressed or without any baking program being started, the oven will stop automatically
(like pressing the OFF key B ).
1 minute prior to the shutdown limit, an acoustic alarm (horn) will sound and
the message “Auto OFF” will appear on the screen. This message will re-
main on the screen for 1 hour after the automatic oven shutdown.

Description of the switching and input fields:

Standby: The standby function is activated or deactivated depending on the
switch positions (ON or OFF).
The oven is delivered with the function deactivated (OFF).
After: Defines the time span for entering the standby mode.
If no key or button is pressed on the panel during this period, the
oven will enter the standby mode.
Presetting: 15 min (value range from 10 to 120 min)
Temp: Defines the baking chamber temperature during the standby mode.
The temperature of the baking chamber will be reduced to value
entered here.
Presetting: 100 °C (value range from 80 to 150 °C)
Auto OFF: The automatic shutdown function is activated or deactivated de-

pending on the switch position (ON or OFF).
The oven is delivered with the function deactivated (OFF).
After: Defines the time span until oven shutdown.

If no key or button is pressed on the panel during this period, the
oven will be switched off automatically.
Presetting 60 min (value range from 10 to 180 min)
It is desirable to combine the standby and automatic shutdown functions.
The new submenu is used in the same way as the other menu windows.
When selecting this menu, you will find the curser in the “CHANGE” field.
Then you can access the input fields with the arrow keys (up-down) or with
the SAVE key.
Press the MENU key N to leave the program function for the “Programming Menu”.

15.7 PROGRAMMING MENU – FAN OF HOOD
This program function is for defining the point of time for the automatic start of the fan of the
exhaust hood (steam valve). But it is possible to operate the exhaust fan via the assigned key
H regardless of what settings are made here.
Example:
Fan of hood
**********************
Turn-on time before
prog. end: 1 min
Running time after
prog. end: 2 min
ON when door open
*YES
NO
Automatic: *ON
OFF
CHANGE
Description of status and input fields
Turn-on time before This is the time of the automatic start of the exhaust fan prior to the
prog.end end of the program or baking time (maximum: 99 min).
Running time after This is the after-running time, the period the exhaust fan keeps
prog.end running after the end of the baking program or baking time (maxi-
mum: 99 min).
If no "Turn-on time before prog.end" is programmed, the fan will
start at the end of the baking time.
ON when door open If the asterisk (*) points to "YES", the exhaust fan will also start
running each time the baking chamber door is opened and will stop
operation when the door is closed again.
Automatic If the fan-of-hood automatic mode is deactivated (asterisk -> OFF),

the above settings are of no importance. In such case, the fan can
be operated only with the fan-of-hood key.
The status conditions of the automatic mode are changed in the same way
as described for the other program functions.
The settings for starting and stopping the exhaust fan are identical for all
baking programs (1 to 99).
These settings are of no importance for bake-off ovens without exhaust

hood.
You can exit this program function and return to the Programming menu via the MENU key N .

15.8 PROGRAMMING MENU – PIECE COUNTING
If desired, you can use this program function to activate the automatic count of doughpieces
for a maximum of 3 baking programs.
Example:
Piece counting
**********************
Prog. Oven Total
1 180 1080
6 40 240
-- --- 0
Counting: ON
*OFF
CHANGE
___________________
Auto-reset 21:00
Prog. (Program) This column shows the program numbers of the baking programs
(maximum: 3) selected for the automatic counting mode.
Oven Specify here the normal oven load (doughpieces) per bake for the
selected baking program.
Total (number of pieces) This field shows the total number of products baked during a day. It
adds up the number of products (doughpieces) shown in the field
"Oven" for each new start of the program.
ON or OFF The piece count function is activated or deactivated, depending on

the current status (identified by the asterisk).
The default setting for this function upon delivery is OFF.
CHANGE Pressing the SAVE key I causes the cursor to access the input
fields.
The total number of baked products is reset automatically every night at

21:00 (9 p.m.)!
This program function is especially useful in case of remote enquiries via

modem or PC.
You can exit the program function and return to the "Programming menu" via the
MENU key N .

15.9 PROGRAMMING MENU – DATE/TIME
This program function is for setting the time of the internal clock required for the automatic
start mode.
Example:
Date/time
**********************
08:53
Time: CHANGE
18.10.00
Wednesday
Date: CHANGE
At the beginning, the cursor highlights the "Time: CHANGE" command. If necessary, press the
SAVE key I to enter a new current time.
Example: To set the time to 08:53, enter the number string 0 + 8 + 5 + 3.

(Please bear in mind that the first zero always needs to be typed.)
After the correct time has been entered, press again the SAVE key I to validate the new
oven time and the cursor moves to the line "Date: CHANGE".
The current date is entered in the same way. The weekday is shown automatically.
Example: To set the date to 18.10.2000 (dd.mm.yyyy), enter the number string
1 + 8 + 1 + 0 + 0 + 0.
Always check the date and the time after battery failures.
system (01:00 pm is 13:00, 2:00 pm is 14:00 ...).
You can leave the program function and return to the Programming menu via the
MENU key N .

15.10 PROGRAMMING MENU – PASSWORD
This screen allows you to change the password (access code) for the Programming menu to
protect your programs and settings from unauthorized changes.
Example (default setting upon delivery):
Password
**********************
Current pw: 1234
New pw? YES
NO
NO
****
ATTENTION!!!
Remember new
password
The upper line displays the current password.

To change the password, select the "YES" command and press the SAVE key I and enter a
new four-digit number code in the range between 1000 and 9999. Then press the SAVE key
I to validate it as the new password for restricted access to the "Programming" menu and the
"Operator intervention" function.
Important! Remember the new number code.
The default password for the initial start-up is "1 2 3 4".
Should it happen that you get no access to the "Programming menu" (e.g.
because you have forgotten the password), please contact our service de-
partment.
You can exit the program function and return to the "Programming menu" via the
MENU key N .

16 TROUBLESHOOTING
Prior to any repair work, make sure the oven is disconnected from the
power supply and has cooled down.
So it is imperative to pull the mains plug or disconnect the oven via the mas-
ter switch before starting any repair.
We emphasize the fact that any repair work on the electronic system, the
heating and temperature limiters as well as any other safety appliances shall
be performed only by the manufacturer’s authorized and trained personnel.
However, before requesting our service, please refer to the brief instructions given in the fol-
lowing table. In many cases, it will be possible to avoid unnecessary service interventions.
In case your own attempts are not successful, please contact your local service agent or di-
rectly our service department.
DEBAG Service Department

every work day from 7 am to 5 pm Tel.:
H +49-(0)3591 / 360 - 0
Fax:
G +49-(0)3591 / 360 - 140
Hotline
during non-business hours Tel.:
; +49-(0)170 / 2236000
Visit our website at www.debag.com or send an e-mail to [email protected].

There are two basic groups of faults (errors):
16.1 ERROR GROUP I
Error group I covers troubles and malfunctions impeding further operation of the oven.
These troubles are shown permanently in the LCD unit.
In case of error group I messages, press the HELP key F to access a brief troubleshooting
guidance on the LCD screen.
The alarm sound can be cancelled by pressing the SAVE key I or the END
key P . The error message will disappear when the fault is eliminated.
Error
Feeder phase Phase missing
Cause:
A phase is missing in the electrical feeder.
Remedy:
Check the automatic circuit breakers for the oven socket-outlet in your house
distribution system and reset them, if required.
Ask the supermarket manager, caretaker etc.
In case of repeated occurrence, call the service department.
Error
Baking chamber fan Fan trouble
Cause:
The motor protection switch in the control cabinet was triggered.
Remedy:
Only a qualified electrician or a representative of DEBAG are authorized to
remedy this fault!
Reset the motor protection switch (set to ON).
Check the setting of the motor protection switch.
Check the feeder phases to the oven (check fuses/c.b. of the building).
The fan motor is defective or blocked mechanically.

Error
Fan motor overtemperature Overtemp. fan
in the baking chamber
Cause:
One of the two thermal protectors in the drive motors of the tangential fans was
triggered.
Remedy:
The defect is cleared automatically after 10 minutes at the latest.
Also check the automatic circuit-breakers for the oven socket-outlet in the house
distribution system and reset them, if necessary.
Ask the supermarket manager, caretaker
Error
Baking chamber Overtemp. BC
overtemperature
Cause:
The overtemperature limiter (set to 340°C) in the baking chamber was triggered.
Remedy:
Wait until the oven has cooled down.
After cooling down of the oven, reset the overtemperature limiter using a suit-
able thin tool or object.
Use a thin object or tool

to carefully push in
the green knob behind
the small bore on the
right-hand side of the
oven.
Error
Pt100 temp sensor in the Pt100 BC defect
baking chamber
Cause:
The Pt-100 temperature sensor in the baking chamber is defective.
Remedy:
Call the service department immediately.

Error
I/O board I/O data error
data exchange error
Cause:
The data exchange between the control panel and the control cabinet is not ok.
Remedy:
Error
Invalid oven type Invalid oven type
Cause:
The oven code setting is wrong.
Remedy:
Error
Short-circuit of Pt100 Short circ.Pt100PR
temp sensor in proofer
Cause:
The Pt100 temperature sensor in the proofer is defective.
Remedy:
No heat and steam in the proofer.

The baking chamber can be used without restriction.
Error
Break of the Pt100 Break of Pt100PR
temp sensor in proofer
Cause:
The Pt100 temperature sensor in the proofer is defective or the line is broken.
Remedy:
Check the proofer for proper plug connection.
Call the service department.
No heat and steam in the proofer.

The baking chamber can be used without restriction.

16.2 ERROR GROUP II
Error group II covers troubles and malfunctions allowing further oven operation. The oven
can be used.
But these errors should be reported and remedied during the next service operation to prevent
a total failure of the oven.
Each time the oven is switched on, the errors of this group are indicated in the appropriate
LED display for about 3 seconds together with a brief alarm sound. In case of several errors,
they are indicated one after the other.
Press the HELP key F to enter a brief troubleshooting information in the LCD unit.
The oven will not start until the error display sequence is complete!
Error
Short-circuit of Pt100 Pt100-evaporator
chamber evaporator
Cause:
The Pt-100 temperature sensor of the evaporating pan in the baking chamber is
defective.
Remedy:
The oven can be used without any restrictions. There may be reduced steam
amounts.
Error
Short-circuit of Short circ.hygro.
hygrostat in proofer
Cause:
The hygrostat in the proofer is defective.
Remedy:
The proofer automatically changes over to Manual Humidity (MH).

Also refer to the description of the "Menu 1 – Proofer" program function.

Error
Break of hygrostat Break of hygrostat
in proofer
Cause:
The hygrostat in the proofer is defective or the line is broken.
Remedy:
Check the proofer for proper plug connection.
The proofer automatically changes over to Manual Humidity (MH).

Also refer to the description of the "Menu 1 – Proofer" program function.
Error
Buffer battery Battery
Cause:
The voltage of the internal buffer battery is below the limit.
Remedy:
Call the service department sometime.
If the oven is disconnected from the power supply over a longer period, the internal
clock may be misadjusted. This might cause automatic start problems.
Error
Control panel Panel temperature
overtemperature
Cause:
The temperature of the control electronics in the control panel is too high.
Remedy:
Help to improve air circulation at the rear panel of the oven (heat built-up).
Call the customer service sometime.
Inspection required Inspection
The oven has operated more than 2500 hours since the last inspection.
Call the service department to fix a date for service inspection.

16.3 WORK REQUESTS
These messages are intended to protect the oven from damage due to operator errors.
The message is displayed permanently together with an alarm sound (short pulses).
Error cancellation is by eliminating the critical condition.
Message
Baking chamber Door open
door is open
Cause:
The baking chamber door of the hot oven has been open for more than 2 minutes.
Temperature of above 100 °C in the baking chamber, if the oven is on.
Temperature of above 200 °C in the baking chamber, if the oven is on.
Remedy:
Close the baking chamber door.
If the message cannot be cancelled or in case of repeated occurrence, call the

service department.

17 APPENDIX – DECLARATION OF CONFORMITY
DECLARATION OF CONFORMITY
for MONSUN type baking ovens
We, DEBAG Deutsche Backofenbau GmbH declare that our products
MONSUN CITY 6 C § MONSUN CITY 7 C § MONSUN CITY 8 C

are in compliance with the following standards:
EN 60204-1
In compliance with the requirements of the Directives
89/336/EEC
98/37/EC
93/68/EEC
the products identified above are marked as follows:
The test results are given in the test reports
Certificate Number NG 94161
DEBAG Deutsche Backofenbau GmbH

Stiebitz/Bautzen, 01 August 2000
Kellert Kiesl
Managing Director Head of Design Dept

18 APPENDIX – SCROLLING TEXT DISPLAY

An optional feature of the MONSUN CITY C bake-off oven is a "BETAbrite" multicolour scroll-
ing text display in the front section of the exhaust hood. It can be delivered instead of the LED
remote display. This display gives you the possibility to create and present advertising texts
with a good visibility and to inform your customers on special offers.
Optional “BETAbrite” scrolling text display Infrared receiver
ADVERTISING
The following description is meant to give you some brief information on how to enter your own
scrolling texts.
The quickest and easiest way to enter your text:
To be pointed
towards the oven.
Capital/small letters
ON/OFF
CAPS LOCK
PROGRAM
PROGRAM MODE FONT FCN RUN RUN
1 2 3 4 5
6 7 8 9 0
A B C D E
F G H I J
K L M N O
P Q R S T
U V W X Y
SPACE RETURN
Z SPACE RETURN
DELETE
DELETE SELECT
1. Take the "BETAbrite" remote control, point to the exhaust hood of the oven and press
the "PROGRAM" key. "PROG TEXT A" will appear as scrolling text.
Only when "PROG TEXT ?" is shown instead, press "SELECT" and then "A".
2. 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".
- For changing from capital to small letters and back, press "FCN" and "MODE"
simultaneously.

3. To save the entered text, press the "RUN" key twice.
4. 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 use a PC. To do this, you

need the BMS software, which can be ordered (price on request).
Bake-off ovens with scrolling text have no remote display for the remaining
baking time, which is then shown only on the LCD screen.
To switch off the scrolling text (e.g. over night), press the "FCN" and "PRO-
GRAM" keys simultaneously. Use the same procedure for switching the
scrolling text on.

19 APPENDIX – MINI-CITY PROGRAM EXAMPLES

Several baking programs have already been entered by the manufacturer. These
are proven baking programs that generally give a good quality bake. It is of course
up to you to adjust the baking programs to your products. In case of questions or
problems, don't hesitate to contact our service department or master baker.
CITY 6 C / CITY 7 C / CITY 8 C
Total baking time
Steam pulses
Open exh. after:

Temp. after
Exh. open time:

Baking temp.
Preheat temp.
Steadied atmosph.
Program number
Program name
min °C min °C numb sec. min min
01 Cut roll, full 20 225 5 205 4 45 18 3
02 Cut roll, half 20 220 5 190 4 45 18 3
03 Evening roll, full 20 230 5 205 4 45 18 3
04 Evening roll, half 20 220 4 190 4 45 18 3
05 Flaky pastries 16 190 1 180 2 0 0 0
06 Baguettes 35 210 1 180 2 45 25 10
07 Cheese rolls 25 170 1 165 1 45 20 5
08 Parisettes 23 220 4 190 3 45 20 3
09 Pretzels 15 240 5 220 1 0 0 15
10 Wheat & rye bread 1kg 60 240 5 180 3 0 2 15

20 APPENDIX – PROGRAM TEMPLATE

Master copy - Please copy.
Please enter here your personalized baking programs. This can be a valu-
able help in trouble situations!
Temp. after
Total baking time
Steam pulses
Open exh. after:
Exh. open time:

Baking temp.
Preheat temp.
Steadied atmosph.
Program number
Program name
min °C min °C numb sec. min min
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Za 01/2004 V04-2S Diese BA ist für den doppelseitigen Ausdruck vorbereitet!

OPERATION MANUAL English

2 YOUR MAJOR OVEN DATA AT A GLANCE 4

6 OVEN CONSTRUCTION AND BAKING PRINCIPLE 10

10 NORMAL BAKING OPERATION 27

MONSUN CITY Computer Operation Manual 2

13 PROGRAMMING AND SETTINGS 35

17 APPENDIX – DECLARATION OF CONFORMITY 66

18 APPENDIX – SCROLLING TEXT DISPLAY 67

20 APPENDIX – PROGRAM TEMPLATE 70

3 MONSUN CITY Computer Operation Manual

2 YOUR MAJOR OVEN DATA AT A GLANCE

Serial number of baking chamber

Serial number of proofer

MONSUN CITY Computer Operation Manual 4

The symbols used in this manual have the following meanings:

Non-compliance may cause damage to the oven.

5 MONSUN CITY Computer Operation Manual

5.2 GENERAL INSTRUCTIONS

Improper operation and use, especially

5.3 INTENDED USE

Baking with readily inflammable liquids or substances (like alcohol etc.) is

The intended use includes:

No warranty can be accepted for damages from improper use.

MONSUN CITY Computer Operation Manual 6

5.4 OCCUPATIONAL HEALTH & SAFETY

In case of broken glass, remove scraps and fragments with appropriate

It is absolutely necessary to wear safety gloves when loading or unloading

Also observe the following:

Keep this manual at the baking oven to ensure permanent

The shop manager is under the obligation to instruct the per-

Temporary workers at the oven must be supervised by quali-

7 MONSUN CITY Computer Operation Manual

Make sure there is always free and direct access to the

Control system The control system shall be operated by authorized person-

Never use jetters, HP steam or similar high-pressure clean-

Care & maintenance Respect the specified maintenance intervals.

Always disconnect the oven prior to any maintenance work.

Make sure maintenance work is always performed by quali-

Any conversions, modifications or structural changes of the

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

To change defective lamps of the oven lighting, make sure

MONSUN CITY Computer Operation Manual 8

5.5 WARRANTY AND LIABILITY

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

Oven operation with defective or non-operative safety appliances (door switch,

Structural modifications of the oven without the written consent of DEBAG.

Improper repair work.

Use of parts other than genuine DEBAG spare parts.

Improper electrical installation of the oven feeder (overvoltages, undervoltages, no

9 MONSUN CITY Computer Operation Manual

6 OVEN CONSTRUCTION AND BAKING PRINCIPLE

Figure 1: Baking chamber working principle:

Pressure relief damper

Risk of suffering burns

Injection tube Bottom panel

Temperature sensor 3 heating rods 6 heating rods

If necessary, the baking process can be controlled manually using the