Page 1
Revised 6.4.2018
Combi-King® Combination
Oven Series
Series: ETG & EHG
Installation Manual
Page 2
DEAR CUSTOMER
COMBI OVEN INSTALLATION MANUAL
Congratulations on the purchase of your new
Combi-King Plus Combination Oven. By purchasing
this new oven, you have entered into a new era of
cooking. With the new technology and simplicity
built into the Combi-King Combination Oven, you
will receive excellent results in no time at all. The
oven’s ease and simplicity of operation will help you
realize savings in training dollars.
With the Combi-King one touch, simply identify
the relevant food, push start, and you are cooking.
The simplicity of operation guarantees consistently
produced products without having to set times,
temperatures, and finishes.
For the Chef, the Combi-King oers a wide array of
functions and steps that once tested can be saved
and recreated by experienced kitchen sta as well
as the first time operator.
NOTICE
Please read the operations manual in full before
starting up the appliance to make sure all the
benefits and safety information is understood.
For more information, culinary support, and
customer service please contact 1- 800-927-6887
Appliance Model _______________________________
S/N ___________________________________________
Dealer ________________________________________
Installer _______________________________________
Date of Install _________________________________
2
Page 3
COMBI OVEN INSTALLATION MANUAL
TABLE OF CONTENTS
INTRODUCTION ......................................................................................................................................................................... 4
INTENDED USE .................................................................................................................................................................... 4
SAFETY INFORMATION ............................................................................................................................................................. 4
SAFETY PRECAUTIONS ...................................................................................................................................................... 4
SAFETY SIGNS AND MESSAGES ....................................................................................................................................... 4
SAFE WORK PRACTICES .................................................................................................................................................... 5
SPECIFIC PRECAUTIONS ................................................................................................................................................... 6
GENERAL SAFETY GUIDELINES FOR INSTALLERS, USERS, AND SERVICE TECHNICIANS .................................. 7
HEALTH AND SANITATION PRACTICES ................................................................................................................................ 8
SPECIFICATIONS ........................................................................................................................................................................9
PRE-INSTALLATION CHECKLIST .......................................................................................................................................... 21
VENTILATION REQUIREMENTS ............................................................................................................................................ 22
WATER QUALITY ....................................................................................................................................................................... 23
INSTALLATION ..........................................................................................................................................................................24
GENERAL INFORMATION ................................................................................................................................................24
UNPACKING AND HANDLING ........................................................................................................................................ 24
REQUIRED CLEARANCES/POSITIONING ........................................................................................................................... 25
DOOR ADJUSTMENT ..............................................................................................................................................................26
ELECTRICAL CONNECTION .................................................................................................................................................. 27
WATER CONNECTION ............................................................................................................................................................28
DRAIN CONNECTION .............................................................................................................................................................29
GAS CONNECTION ................................................................................................................................................................. 30
PRODUCT REGISTRATION/INSTALLATION CHECKLIST ............................................................................................... 32
WIRING DIAGRAMS .................................................................................................................................................................34
BKI LIMITED WARRANTY ........................................................................................................................................................ 37
3
Page 4
COMBI OVEN INSTALLATION MANUAL
INTRODUCTION/SAFETY INFORMATION
Intended Use
BKI Combi-King Plus Combination Ovens are solely
intended for use in commercial kitchens.
The units may only be used for cooking food using
the correct racks, containers, baking sheets, and
slide in pans. Roll in rack dollies and cassettes must
only be supplied by BKI.
Units should only be used with purest quality
drinking water for unit protection. The owner of the
oven should test water for filtration needs. Water
quality needs can be found in the manual under
“Water Quality.”
Your new Combi-King oven should not be used for
the following purposes, among others:
• As a dishwasher
• Drying towels, paper, or dishes
• As a storage container
• Heating brines, oils, or other chemicals
• Heating closed containers (i.e. canned goods)
• Heating flammable liquids
Safety Precautions
Always follow recommended safety
precautions listed in this manual. To the
left is the safety alert symbol. When you
see this symbol on your equipment, be alert to the
potential for personal injury or property damage.
Safety Signs and Messages
The following safety signs and messages are placed
in this manual to provide instructions and identify
specific areas where potential hazards exist and
special precautions should be taken. Know and
understand the meaning of these instructions, signs,
and messages.
DANGER
This message indicates an imminently
hazardous situation which, if not avoided, will
result in death or serious injury.
WARNING
This message indicates a potentially hazardous
situation, which, if not avoided, could result in
death or serious injury.
• Deep frying
• Cleaning air filters or equipment parts
CAUTION
This message indicates a potentially hazardous
situation, which, if not avoided, may result in
minor or moderate injury. It may also be used
to alert against unsafe practices.
NOTICE
This message is used when special information,
instructions or identification are required
relating to procedures, equipment, tools,
capacities and other special data.
4
Page 5
COMBI OVEN INSTALLATION MANUAL
+
911
SAFETY INFORMATION–SAFE WORK PRACTICES
Beware of High Voltage
This equipment uses high
voltage. Serious injury can
occur if you or any untrained
or unauthorized person
installs, services, or repairs this
equipment. ALWAYS use an
AUTHORIZED SERVICE AGENT
to service your equipment.
Beware of Hot Surfaces–
DO NOT Touch
The door on this unit reaches
temperatures that can cause
burns. Use caution when
opening and closing the
door. Do not touch any of
the surfaces when the unit is
heated.
Protect Children
Keep children away from
this equipment. Children
may not understand that this
equipment is dangerous for
them and others.
Know Your Responsibilities
as an Employer
• Make certain your
employees know how to
operate the equipment.
• Make certain your
employees are aware of the safety precautions on
the equipment and in this manual.
• Make certain that you have thoroughly trained
your employees about operating the equipment
safely.
• Make certain the equipment is in proper working
condition. If you make unauthorized modifications
to the equipment, you will reduce the function
and safety of the equipment as well as void the
warranty.
Keep this Manual With the
Equipment
This manual is an important
part of your equipment.
Always keep it nearby for easy
access.
NEVER allow children to play
near or operate your equipment.
Be Prepared for Emergencies
Be prepared for fires, injuries,
or other emergencies.
Keep a first aid kit and a
fire extinguisher near the
equipment. You must use
a 40-pound type BC fire
extinguisher and keep it
within 25 feet of your equipment. Keep emergency
numbers for doctors, ambulance services, hospitals,
and the fire department near your telephone.
+
911
If you need to replace this manual, contact:
BKI
Technical Services Department
2812 Grandview Dr.
Simpsonville, SC 29680
Or call toll free: 1-800-927-6887
Outside the U.S., call 864-963-3471
Or visit www.bkideas.com
5
Page 6
COMBI OVEN INSTALLATION MANUAL
WARNING
WARNING
NOTICE
NOTICE
NOTICE
SAFETY INFORMATION–SPECIFIC PRECAUTIONS
CAUTION
Equipotential Ground Plane
When a high current flows through a conductor,
dierences in potential appear between the
conductor and nearby metallic surfaces near the
appliance. As a result, sparks may be produced
between the appliance and surrounding metal
surfaces. These sparks could cause serious
injury, damage, or fire.
BKI provides an Equipotential ground
terminal for the connection of a bonding
conductor after the installation of the
appliance per lEC60417-1. This terminal
is located on the inside of the Power
Entry Supply box near the Earth connection
and is marked with this symbol
WARNING
Disconnect power before servicing.
Improper installation, adjustment, alteration,
service, or maintenance can cause property
damage, injury, or death. Read the installation,
operating and maintenance instructions
thoroughly before installing or servicing this
equipment.
For Your Safety
DO NOT store or use gasoline or other
flammable vapors or liquids in the vicinity of this
or any other appliance.
For Your Safety
All service must be performed by a qualified BKI
authorized technician.
For Your Safety
This manual is a part of your new Combi-King
Plus Combination oven. You must keep and
maintain it for the entire life span of your
Combi-King and pass it on to the next owner
of the unit.
Retain this manual for reference, keep it where
you can use it.
This manual may be subject to new technical
developments, modifications, and unforeseen
errors.
DO NOT operate or attempt to operate this
appliance or any accessories without reading
completely and fully understanding this manual.
DO NOT connect Combi Steamer-oven drain
connection to any drain material that cannot
sustain 175° F.
6
Page 7
COMBI OVEN INSTALLATION MANUAL
SAFETY INFORMATION
General Safety Guidelines for Installers, Users, and
Service Technicians
• Read, understand, and follow the instructions, and
heed and obey the warnings of the Installation
Manual, the Operator’s Manual, and the labels
on the Combi oven, accessories, and supporting
products.
• Improper installation, maintenance, cleaning, or
modifications to the Combi oven can lead to injury
or death of the operator(s), and equipment and
property damage.
• Steam – To avoid steam burns, open the Combi
door by turning the handle to the left or clockwise
(“airing”) position and waiting for the steam and
condensate to clear. Then, turn to the right or
counterclockwise and slowly open the door. Never
breathe steam, superheated steam, or hot air.
NOTE: The cooking program is interrupted
whenever the door is opened.
• Heat – The Combi, cooking containers, shelves,
and inner door and anything else inside the
cooking compartment are HOT, as are many of
the component parts. Wear DRY heatproof gloves
or mitts.
• Exhaust Vents – The top of the Combi, and the
gas and steam exhaust vents are very hot during
operation and remain hot for some time. Never
breathe gas or steam from the exhaust vents.
Use extreme caution when working on or near
this area and component parts.
• Grease Spatter – Hot grease will spatter and cause
burns if sprayed with water. Locate fryers and
similar appliances outside the range of the Combi
hand shower.
• Electric Shock – Use the hand shower only on
the inside of the oven. Use of the hand shower,
hoses, power cleaners, or pressure washers on
the outside of the Combi can cause electric
shock and/or damage to electrical and electronic
components.
• Cleaning and Daily Maintenance – Wait for the
Combi to cool before cleaning and performing
daily maintenance. DO NOT spray water in a hot
cooking compartment. Do not use hoses, power
cleaners, pressure washers, or harsh or abrasive
cleaning agents inside OR outside the cooking
compartment.
• Cleaning Agents – Use only BKI approved
cleaning and descaling products. Follow the
instructions and heed and obey the warnings on
the labels. Other products can damage the Combi,
cause injury, or present health hazards.
• Wear appropriate shoes/boots to the work area to
help protect feet and to help prevent slips
and falls.
• Use non-slip, draining, anti-fatigue FLOOR MATS
(not included) rated for use in wet, greasy, and dry
work areas to help prevent slipping and / or falling
injuries. Obtain the best mats for your needs from
your local supplier.
• Scalds – DO NOT place containers with liquid
contents or contents that become liquid on oven
racks higher than you can see. You must be able to
see into the container. Cover containers (individual
or on trolleys) containing hot or hot liquid items
to help prevent spills during transport. Observe
and heed, and obey the additional warning labels
posted on the Combi.
7
Page 8
COMBI OVEN INSTALLATION MANUAL
HEALTH AND SANITATION PRACTICES
BKI Combi Ovens are manufactured to comply with
health regulations and are tested and certified to
UL®, cUL®, and NSF® standards. You must operate
the equipment properly using only quality products
and use meat thermometers to insure meats are
thoroughly cooked.
Food Handling
• Wash hands thoroughly in warm, soapy water after
handling raw poultry or meats.
• Clean and sanitize all utensils and surfaces that
have been in contact with raw products. Clean
and sanitize the meat forks or baskets between
cooking.
• Never place cooked meats on the same surfaces
used to prepare raw meats, unless the area has
been thoroughly cleaned and sanitized.
Storage of Raw Meats
• Designate an area or shelf strictly for the storage
of all raw meats to be used in the oven.
• Raw product must always be stored at
temperatures below 38° F. (3° C.).
Coding Cooked Foods
• All products cooked during the day should be sold
the same day.
NOTE: Follow your company’s procedures for the
handling of any leftover product.
Storage of Prepared Foods
• Cold foods should be kept at or below
38° F. (3° C.).
• Hot foods must be maintained to meet local
health codes, usually a minimum 145° F (63°).
• Never store or mix raw foods above cooked foods,
as this is a health hazard. The drippings from raw
foods contaminate cooked or processed foods.
• All chicken and chicken parts to be stored
overnight must be thoroughly iced down
and refrigerated.
8
Page 9
66,5 29.13” (740 mm) 56,5
33.98” (863 mm)
31.34” (796 mm)
33.66” (855 mm)
71,5 22.05” (560 mm)
77
32.87” (835 mm)
34.68” (881 mm)
Ă
50
115
R574
241
129
290
204,5
298,5
610
30.43” (773 mm)
63 75
126,5
128,5
139
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN MICROBOILER TOUCHSCREEN CONTROLS
Model EHG061R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 34.68" (881 mm) 40.25" (1023 mm)
Width 33.98" (863 mm) 36.75" (934 mm)
Depth 33.66" (855 mm) 36" (915 mm)
Weight 300 lb (137 kg) 344 lb (157 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 1.2 10 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
6 ea. 12" x 20" x 2.5" (65 mm) Steam table pans
6 ea. 13" x 18" half size sheet pans
OPTIONS & ACCESSORIES
• Stands
• Stacking system
• Hot & cold smoker
• Reversible doors
(consult with factory
about additional width
considerations)
• Rack configuration for
baking trays (600 x 400 mm)
• Core probe
REQUIRED CLEARANCES
Left 0" (20” (508 mm) for service)
Right 0"
Front 23" (585 mm) for door swing
Back 3” (75 mm) for plumbing
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
BTUH
• Tablet detergent
• Water filtration systems
• Culinary components
41,000
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
Visit bkideas.com to view all
accessories available for this model.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
Cooking Solutions Group
5.18.2018
Page 10
34.09” (866 mm)
36.42” (925 mm)
34.61” (879 mm)
32.87” (835 mm)
77,5
Ă
50
67 27.17” (690 mm)
39.57” (1005 mm) 5464
115
A
R834
53,5
90,5
251
88,5
220
55 75
441
75,5
70,5
697
44.21” (1123 mm)
33.19” (843 mm)
196,5
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN MICROBOILER TOUCHSCREEN CONTROLS
Model EHG062R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 34.61" (879 mm) 40.25" (1022 mm)
Width 44.21" (1123 mm) 45.5" (1156 mm)
Depth 36.42" (925 mm) 38.5" (978 mm)
Weight 448 lb (204 kg) 492 lb (224 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 1.2 10 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
12 ea. 12" x 20" x 2.5" (65 mm) steam table pans
12 ea. 13" x 18" half size sheet pan
6 ea. 18" x 26" full size sheet pan
OPTIONS & ACCESSORIES
• Stands
• Stacking system
• Hot & cold smoker
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
• Reversible doors
(consult with factory
about additional width
considerations)
Visit bkideas.com to view all
accessories available for this model.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
REQUIRED CLEARANCES
Left 0" (20” (508 mm) for service)
Right 0"
Front 28" (705 mm) for door swing
Back 3" (75 mm) for plumbing
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
• Rack configuration for
baking trays (600 x 400 mm)
• Core probe
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
• Tablet detergent
• Water filtration systems
• Culinary components
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
BTUH
68,200
Cooking Solutions Group
5.18.2018
Page 11
R574
241
129
290
204,5
298,5
610
30.433” (773 mm)
63 75
126,5
128,5
139
33.98” (863 mm)
66,5
29.13” (740 mm) 56,5
33.66” (855 mm)
31.34” (796 mm)
45.71” (1161 mm)
77
Ă
50
115
71,5
22.05” (560 mm)
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN MICROBOILER TOUCHSCREEN CONTROLS
Model EHG101R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 45.71" (1161 mm) 51.25" (1302 mm)
Width 33.98" (863 mm) 36.75" (934 mm)
Depth 33.66" (855 mm) 36" (915 mm)
Weight 362 lb (164 kg) 413 lb (188 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 1.5 12.5 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
10 ea. 12” x 20” x 2.5” (65 mm) Steam table pans
10 ea. 13" x 18" half size sheet pan
OPTIONS & ACCESSORIES
• Stands
• Stacking system
• Hot & cold smoker
• Reversible doors
(consult with factory
about additional width
considerations)
• Rack configuration for
baking trays (600 x 400 mm)
• Core probe
REQUIRED CLEARANCES
Left 0" (20” (508 mm) for service)
Right 0"
Front 23" (585 mm) for door swing
Back 3" (75 mm) for plumbing
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
BTUH
• Tablet detergent
• Water filtration systems
• Culinary components
65,000
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
Visit bkideas.com to view all
accessories available for this model.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
5.18.2018
Cooking Solutions Group
Page 12
39.567” (1005 mm) 5464
36.42” (925 mm)
43.90” (1115 mm)
45.63” (1159 mm)
77,5
67
27.17” (690 mm)
115
Ă
50
34.09” (866 mm)
R834
53,5
90,5
251
88,5
220
55 75
441
75,5
70,5
697
44.21” (1123 mm)
33.19” (843 mm)
196,5
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN MICROBOILER TOUCHSCREEN CONTROLS
Model EHG102R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 45.63" (1159 mm) 51.25" (1302 mm)
Width 44.21" (1123 mm) 45.5" (1156 mm)
Depth 36.42" (925 mm) 38.5" (978 mm)
Weight 466 lb (212 kg) 514 lb (234 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 2.3 19 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
20 ea. 12" x 20" x 2.5" (65 mm) Steam table pans
20 ea. 13" x 18" half size sheet pan
10 ea. 18" x 26" full size sheet pan
OPTIONS & ACCESSORIES
• Stands
• Stacking system
• Hot & cold smoker
• Reversible doors
(consult with factory
about additional width
considerations)
Visit bkideas.com to view all
accessories available for this model.
REQUIRED CLEARANCES
Left 0" (20" (508 mm) for service)
Right 0"
Front 28" (705 mm) for door swing
Back 3" (75 mm) for plumbing
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
• Rack configuration for
baking trays (600 x 400 mm)
• Core probe
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
• Tablet detergent
• Water filtration systems
• Culinary components
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
BTUH
95,000
5.18.2018
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
Cooking Solutions Group
Page 13
59 25.79” (655 mm)
72.56” (1843 mm)
149
33.66” (855 mm)
36.46” (926 mm)
74.25” (1886 mm)
56,5 56,5
39.29” (998 mm)
33.66” (855 mm)
R695
32.52” (826 mm)
259
Ă
50
129,8
106,2
208,5
283,5
628,5
714
79
75,6
138
323,3
33
15588
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN MICROBOILER TOUCHSCREEN CONTROLS
Model EHG201R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 74.25" (1886 mm) 83" (2108 mm)
Width 39.29" (998 mm) 45.5" (1156 mm)
Depth 36.46" (926 mm) 41.75" (1061 mm)
Weight 781 lb (355 kg) 847 lb (385 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 2.5 21 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
20 ea. 12" x 20" x 2.5" (65mm) Steam table pans
20 ea. 13" x 18" half size sheet pan
OPTIONS & ACCESSORIES
• Trolley configuration for
baking trays (600 x 400 mm)
• Core probe
• Tablet detergent
• Water filtration systems
• Culinary components
Visit bkideas.com to view all
accessories available for this model.
REQUIRED CLEARANCES
Left 0" (20” (508 mm) for service)
Right 0"
Front
Back 3" (75 mm) for plumbing
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
• Hot & cold smoker
• Leveling plate for trolley
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
39.3" (1000 mm) for trolley exit
BTUH
130,000
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
5.18.2018
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
Cooking Solutions Group
Page 14
42.62” (1083)59.1 56.4
47.17” (1198 mm)
34.72” (882 mm)
259
Ă50
111.3
134.5
208.5
283.5
770
79
138
275.9
114.3100
59 28.19” (716 m
72.56” (1843 mm)
74.25” (1886 mm)
149
36.06” (916 mm)
38.86” (987 mm)
27.20” (691 mm)
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN MICROBOILER TOUCHSCREEN CONTROLS
Model EHG202R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 74.25" (1886 mm) 83" (2108 mm)
Width 47.17" (1198 mm) 52" (1321 mm)
Depth 38.86" (987 mm) 44.5" (1131 mm)
Weight 860 lb (391 kg) 926 lb (421 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 3.1 26 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
40 ea. 12" x 20" x 2.5" (65mm) Steam table pans
40 ea. 13" x 18" half size sheet pans
20 ea. 18" x 26" full size sheet pans
OPTIONS & ACCESSORIES
• Hot & cold smoker
• Leveling plate for trolley
• Trolley configuration for
baking trays (600mm x
400mm)
• Core probe
• Tablet detergent
REQUIRED CLEARANCES
Left 0" (20" (508 mm) for service)
Right 0"
Front
Back 3" (75 mm) for plumbing
43.4" (1100 mm) for trolley exit
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
BTUH
• Water filtration systems
• Culinary components
191,000
Visit bkideas.com to view all
accessories available for this model.
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
5.18.2018
Cooking Solutions Group
Page 15
66,5 29.13” (740 mm) 56,5
33.98” (863 mm)
31.34” (796 mm)
33.66” (855 mm)
71,5 22.05” (560 mm)
77
32.87” (835 mm)
34.68” (881 mm)
Ă
50
115
R574
241
129
290
204,5
298,5
610
30.43” (773 mm)
63 75
126,5
128,5
139
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN BOILERLESS TOUCHSCREEN CONTROLS
Model ETG061R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 34.68" (881 mm) 40.25" (1023 mm)
Width 33.98" (863 mm) 36.75" (934 mm)
Depth 33.66" (855 mm) 36" (915 mm)
Weight 300 lb (137 kg) 344 lb (157 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 0.4 3.5 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
6 ea. 12" x 20" x 2.5" (65 mm) Steam table pans
6 ea. 13" x 18" half size sheet pans
OPTIONS & ACCESSORIES
• Stands
• Stacking system
• Hot & cold smoker
• Reversible doors
(consult with factory
about additional width
considerations)
• Rack configuration for
baking trays (600 x 400 mm)
• Core probe
REQUIRED CLEARANCES
Left 0" (20" (508 mm) for service)
Right 0"
Front 23" (585 mm) for door swing
Back 3" (75 mm) for plumbing
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
BTUH
• Tablet detergent
• Water filtration systems
• Culinary components
41,000
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
Visit bkideas.com to view all
accessories available for this model.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
Cooking Solutions Group
5.18.2018
Page 16
34.09” (866 mm)
36.42” (925 mm)
34.61” (879 mm)
32.87” (835 mm)
77,5
Ă
50
67 27.17” (690 mm)
39.57” (1005 mm) 5464
115
A
R834
53,5
90,5
251
88,5
220
55 75
441
75,5
70,5
697
44.21” (1123 mm)
33.19” (843 mm)
196,5
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN BOILERLESS TOUCHSCREEN CONTROLS
Model ETG062R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 34.61" (879 mm) 40.25" (1022 mm)
Width 44.21" (1123 mm) 45.5" (1156 mm)
Depth 36.42" (925 mm) 38.5" (978 mm)
Weight 448 lb (204 kg) 492 lb (224 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 0.4 3.5 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
12 ea. 12" x 20" x 2.5" (65 mm) steam table pans
12 ea. 13" x 18" half size sheet pan
6 ea. 18" x 26" full size sheet pan
OPTIONS & ACCESSORIES
• Stands
• Stacking system
• Hot & cold smoker
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
• Reversible doors
(consult with factory
about additional width
considerations)
Visit bkideas.com to view all
accessories available for this model.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
REQUIRED CLEARANCES
Left 0" (20" (508 mm) for service)
Right 0"
Front 28" (705 mm) for door swing
Back 3" (75 mm) for plumbing
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
• Rack configuration for
baking trays (600 x 400 mm)
• Core probe
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
• Tablet detergent
• Water filtration systems
• Culinary components
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
BTUH
68,200
Cooking Solutions Group
5.18.2018
Page 17
R574
241
129
290
204,5
298,5
610
30.433” (773 mm)
63 75
126,5
128,5
139
33.98” (863 mm)
66,5
29.13” (740 mm) 56,5
33.66” (855 mm)
31.34” (796 mm)
45.71” (1161 mm)
77
Ă
50
115
71,5
22.05” (560 mm)
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN BOILERLESS TOUCHSCREEN CONTROLS
Model ETG101R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 45.71" (1161 mm) 51.25" (1302 mm)
Width 33.98" (863 mm) 36.75" (934 mm)
Depth 33.66" (855 mm) 36" (915 mm)
Weight 362 lb (165 kg) 413 lb (188 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 0.7 6 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
10 ea. 12” x 20” x 2.5” (65 mm) Steam table pans
10 ea. 13" x 18" half size sheet pan
OPTIONS & ACCESSORIES
• Stands
• Stacking system
• Hot & cold smoker
• Reversible doors
(consult with factory
about additional width
considerations)
• Rack configuration for
baking trays (600 x 400 mm)
• Core probe
REQUIRED CLEARANCES
Left 0" (20" (508 mm) for service)
Right 0"
Front 23" (585 mm) for door swing
Back 3" (75 mm) for plumbing
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
BTUH
• Tablet detergent
• Water filtration systems
• Culinary components
65,000
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
Visit bkideas.com to view all
accessories available for this model.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
5.18.2018
Cooking Solutions Group
Page 18
39.567” (1005 mm) 5464
36.42” (925 mm)
43.90” (1115 mm)
45.63” (1159 mm)
77,5
67
27.17” (690 mm)
115
Ă
50
34.09” (866 mm)
R834
53,5
90,5
251
88,5
220
55 75
441
75,5
70,5
697
44.21” (1123 mm)
33.19” (843 mm)
196,5
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN BOILERLESS TOUCHSCREEN CONTROLS
Model ETG102R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 45.63" (1159 mm) 51.25" (1302 mm)
Width 44.21" (1123 mm) 45.5" (1156 mm)
Depth 36.42" (925 mm) 38.5" (978 mm)
Weight 466 lb (212 kg) 514 lb (234 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 0.8 6.5 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
20 ea. 12" x 20" x 2.5" (65 mm) Steam table pans
20 ea. 13" x 18" half size sheet pan
10 ea. 18" x 26" full size sheet pan
OPTIONS & ACCESSORIES
• Stands
• Stacking system
• Hot & cold smoker
• Reversible doors
(consult with factory
about additional width
considerations)
Visit bkideas.com to view all
accessories available for this model.
REQUIRED CLEARANCES
Left 0" (20" (508 mm) for service)
Right 0"
Front 28" (705 mm) for door swing
Back 3" (75 mm) for plumbing
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
• Rack configuration for
baking trays (600 x 400 mm)
• Core probe
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
• Tablet detergent
• Water filtration systems
• Culinary components
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
BTUH
95,000
5.18.2018
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
Cooking Solutions Group
Page 19
59 25.79” (655 mm)
72.56” (1843 mm)
149
33.66” (855 mm)
36.46” (926 mm)
74.25” (1886 mm)
56,5 56,5
39.29” (998 mm)
33.66” (855 mm)
R695
32.52” (826 mm)
259
Ă
50
129,8
106,2
208,5
283,5
628,5
714
79
75,6
138
323,3
33
15588
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN BOILERLESS TOUCHSCREEN CONTROLS
Model ETG201R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 74.25" (1886 mm) 83" (2108 mm)
Width 39.29" (998 mm) 45.5" (1156 mm)
Depth 36.46" (926 mm) 41.75" (1061 mm)
Weight 781 lb (355 kg) 847 lb (385 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 1.0 8 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
20 ea. 12" x 20" x 2.5" (65mm) Steam table pans
20 ea. 13" x 18" half size sheet pan
OPTIONS & ACCESSORIES
• Trolley configuration for
baking trays (600 x 400 mm)
• Core probe
• Tablet detergent
• Water filtration systems
• Culinary components
Visit bkideas.com to view all
accessories available for this model.
REQUIRED CLEARANCES
Left 0" (20" (508 mm) for service)
Right 0"
Front 40" (1016 mm) for trolley exit
Back 3" (75 mm) for plumbing
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
• Hot & cold smoker
• Leveling plate for trolley
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
BTUH
130,000
5.18.2018
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
Cooking Solutions Group
Page 20
42.62” (1083)59.1 56.4
47.17” (1198 mm)
34.72” (882 mm)
259
Ă50
111.3
134.5
208.5
283.5
770
79
138
275.9
114.3100
59 28.19” (716 m
72.56” (1843 mm)
74.25” (1886 mm)
149
36.06” (916 mm)
38.86” (987 mm)
27.20” (691 mm)
EQUIPMENT DIMENSIONS
COMBIKING COMBINATION OVEN BOILERLESS TOUCHSCREEN CONTROLS
Model ETG202R
MECHANICAL SPECIFICATIONS
Dimension Uncrated Crated
Height 74.25" (1886 mm) 83" (2108 mm)
Width 47.17" (1198 mm) 52" (1321 mm)
Depth 38.86" (987 mm) 44.5" (1131 mm)
Weight 860 lb (391 kg) 926 lb (421 kg)
ELECTRICAL OPTIONS
Volts Phase Cycle/Hz kW Amps Wires
120 1 60 1.6 13 2+Grnd
NOTE: Cord and plug are included with the unit
PAN CAPACITY
40 ea. 12" x 20" x 2.5" (65mm) Steam table pans
40 ea. 13" x 18" half size sheet pans
20 ea. 18" x 26" full size sheet pans
OPTIONS & ACCESSORIES
• Hot & cold smoker
• Leveling plate for trolley
• Trolley configuration for
baking trays (600mm x
400mm)
• Core probe
• Tablet detergent
REQUIRED CLEARANCES
Left 0" (20" (508 mm) for service)
Right 0"
Front 44" (1118 mm) for trolley exit
Back 3" (75 mm) for plumbing
WATER CONNECTIONS
3/4" standard cold water
connection
3/4" soft water connection
2" (50 mm) drain
WATER REQUIREMENTS
Pressure (min-max): 35 • 87 PSI
Hardness (CaC03) = Less than 7.5 GPG (Grains per Gallon)
TDS (Total Dissolved Solids)= Less than 100.0 mg/L (Milligrams per Liter
Free Chlorine = Less than 0.5 mg/L (Milligrams per Liter)
Chlorides =Less than 20 mg/L (Milligrams per Liter)
Chloramines = Less than 0.5 mg/L (Milligrams per Liter)
Total Alkalinity= Less than 20 mg/L (Milligrams per Liter)
Total Silica = Less than 10mg/L (Milligrams per Liter) pH level= 7.0 to 8.0
Conductivity (Boiler Models only) = Minimum of 20 µS/ecm (microSiemens per cm)
• Not maintaining water quality to factory requirements voids warranty
BTUH
• Water filtration systems
• Culinary components
191,000
Visit bkideas.com to view all
accessories available for this model.
bkideas.com
© BKI LI0283C/08-06
Specifications are subject to
change without notice.
BKI Worldwide, Inc.
2812 Grandview Drive
Simpsonville, SC 29680
Telephone: (864) 963-3471
Toll Free: (800) 927-6887
BKI Worldwide, Inc. is a wholly owned subsidiary
of Standex International Corporation.
Dimensions nominal.
Shipping Class: #110
FOB Simpsonville, SC
5.18.2018
Cooking Solutions Group
Page 21
COMBI OVEN INSTALLATION MANUAL
PRE-INSTALLATION CHECKLIST
The following points are a listing of requirements that should be verified prior to the installation of the BKI
Combi Oven. For more specific installation requirements, refer to instruction manual that comes with the
oven.
1. Verify ventilation requirements. Will the installation use an existing hood or ventless hood?
2. Verify ventilation height requirements. What is the clearance under the hood?
3. If a ventilation hood is installed above the oven, it should project 19.69” (500 mm) over the front of the
oven. The suction eect should be 400 to 800 m3/h (523 to 1046 yd3/h).
4. Verify the drain is accessible and will not be located directly under the oven.
5. Verify the drain for the oven is made of stainless steel or an equally temperature-resistant material,
minimum 175° F.
6. Verify the drain for the oven is at least 1.97” (50 mm) in diameter and a fall of at least 3° or 5%.
7. Verify correct power supply (1 Phase, 3 wire, 120V, Amperage) is available and within 10 feet of oven
location. Power cord exits oven on right hand side (facing the unit).
8. Verify proper Electrical Supply Voltage, Amperage, and Phase. Typical requirements are 120VAC, 3 Phase,
60 Hz with 3 wires (2 legs with a ground).
NOTE: There is no NEUTRAL.
9. Verify gas supply pressure and volume capacity.
10. Verify the installation area for the oven will have minimum clearances of 3” (75 mm) from the rear wall,
0” from any objects on the right side of the oven and 0” for clearance on the left side of the oven while
in operation. The left side requires 20” (508 mm) clearance for servicing (page 23).
NOTE: High heat source equipment should not be located to the left of the oven.
11. Verify cold water supply to the oven will be between 40-60 PSI (flowing).
12. Verify the water concentrations:
____ Hardness (GPG of CaCO3), ____ Iron, ____ pH, ____ TDS, ____ Chlorine, ____ Chloride.
NOTE: If water hardness exceeds the allowable limit noted, an approved water treatment system capable
of removing Chlorine and Chloramines should be installed in the water supply line to the oven. Installing
a water treatment system will extend the life the oven and minimize the potential for future corrosion.
Potential Install Location: _______________________________ Store Number: ____________________________
Customer Name: _______________________________________ Customer Title: ____________________________
Phone Number: _______________________________________ Date: _____________________________________
21
Page 22
COMBI OVEN INSTALLATION MANUAL
DANGER
VENTILATION REQUIREMENTS
Gas combi ovens must be located under an
exhaust hood. Information on the construction and
installation of ventilating hoods may be obtained
from Vapor Removal from Cooking Equipment,
NFPA Standard No. 96 (latest edition).
• Kitchen ventilation must include a provision for
an adequate flow of fresh air for gas combustion
and to prevent a negative-pressure condition. The
bottom of the oven provides air supply access
for gas combustion and must be kept clear at all
times. DO NOT obstruct or restrict ventilation nor
the air flow required to support combustion.
• DO NOT obstruct the flow of the exhaust flue at
the top rear of the oven. It is especially critical that
gas supply piping and electrical support cord and/
or receptacle be routed away from the path of the
hot combustion fumes.
Exhaust Hood
NOTE: all hood and ducting of ovens must comply
to local codes interpreted by fire and building
inspectors in the municipality where the oven is
installed.
Ventilation hoods must ensure an adequate amount
of incoming air during operation and must be
operated whenever the Combination oven/steamer
is used in order to avoid the accumulation of
condensation in the hood area.
FAILURE TO VENT THIS APPLIANCE PROPERLY
MAY BE HAZARDOUS TO THE HEALTH
OF THE OPERATOR. Equipment damage,
operational problems, and unsatisfactory baking
performance may also be the consequence of
improper venting. Any damages sustained by a
failure to properly vent this oven are not
covered under warranty.
22
Page 23
WATER QUALITY
COMBI OVEN INSTALLATION MANUAL
As with all steam related products, water filtration
and regular filter replacements may be necessary
with the Combi. It is strongly recommended to have
a water analysis performed prior to installing the
Combi. Poor water quality can have a big impact
on cook quality, performance, and longevity of
the Combi. Varying combinations of pH; alkalinity;
hardness; chlorides; total dissolved solids; and other
chemical characteristics, when subjected to high
temperatures, will cause water to have a tendency
to either scale or corrode.
There are a number of dierent water filter/
treatment systems available and each has its own
benefits and specialties. Below are a dierent styles
and their benefits. Multiple styles may need to be
used to get the water to proper levels.
• Particle Filter
When the water contains sand, iron particles, or
suspended matter, we recommend a 5-15 µm
(micrometer) particle filter.
• Active Carbon Filter
When the level of chlorine (Cl) in the water
exceeds 0.5 mg/L (ppm) (information available
from the water company), an active carbon filter
should be installed.
• Phosphate Additive System
A Phosphate Additive (Feeder) System is
recommended for steam generator units
only when a moderate level of scale (not
containing chloride) is experienced. The system
recommended is Kleensteam from Everupure.
• Ion Exchange System
An ion exchange system is recommended for a
steam generator based unit when a high level of
scale (not containing chloride) is experienced and
for a spritzer based unit when any scale (not
containing chloride) is experienced. Systems
recommended: Claris from Everpure (H+ Ion
Exchanger). Sodium ion exchangers (as used in
dishwashers) must not be used.
• Blended Reverse Osmosis (RO)
When the water has a chloride (Cl) concentration
above 20 mg/L (= 20 ppm), a blended RO system
should be installed to avoid corrosion.
NOTE: Make sure a minimum conductivity of 20
µS/cm (microSiemens) remains in the water for
steam generator units.
Water quality must conform to the below
requirements. If water does not meet the minimum
quality and damage to the oven is determined to
be due to water quality, it will be considered nonwarranty and will not be covered under the stated
warranty policy.
BKI Minimum Water Quality Requirements
– Hardness (CaCO3) = Less than
7.5 GPG (Grains per Gallon)
– TDS (Total Dissolved Solids) = Less than
100.0 mg/L (Milligrams per Liter)
– Free Chlorine = Less than 0.5 mg/L
(Milligrams per Liter)
– Chlorides = Less than 20 mg/L
(Milligrams per Liter)
– Chloramines = Less than 0.5 mg/L
(Milligrams per Liter)
– Total Alkalinity = Less than 20 mg/L
(Milligrams per Liter)
– Total Silica = Less than 10 mg/L
(Milligrams per Liter)
–pH level = 7.0 to 8.0
– Conductivity (Boiler Models only) = Minimum
of 20 µS/cm (microSiemens per cm)
Water Usage
Average Water Flow = 8.5 gal/hour at 36 psi inlet
pressure for half size 6 grid oven; 9.8 gal/hour at
36 psi inlet pressure for half size 10 grid oven; 11.6
gal/hour at 36 psi inlet pressure for full size 10 grid
oven; Peak Water consumption = 2.6 gal/min
23
Page 24
INSTALLATION
WARNING
WARNING
COMBI OVEN INSTALLATION MANUAL
General Information
Serious injury, equipment damage or death
could result if attempting to install this Combi
oven yourself. Ensure that an authorized BKI
service agent installs the Combi oven.
Only qualified, professional plumbers, pipe
fitters, and electricians should install this
equipment.
• The installation of this Combi must conform with:
– The Basic Plumbing Code of the Building
Ocials and Code Administrators
International, Inc. (BOCA).
– The National Fuel Gas Code, ANSI Z223.1 /
NFPA 54 (latest edition) or the Natural Gas
and Propane Installation Code CSA B1 49.1 as
applicable.
– The National Electrical Code, ANSI/NFPA 70
(latest edition), or the Canadian Electrical
Code, CSA C22.2 as applicable.
Unpacking and Handling
It is the owners’ responsibility to file all freight
claims with the delivering truck line. Inspect all
cartons and crates for damage as soon as they
arrive. If damage to cartons or crates is found, or if a
shortage is found, note this on the bill of lading (all
copies) prior to signing.
If damage is found when the equipment is opened,
immediately call the delivering truck line and
follow up the call with a written report indicating
concealed damage to your shipment. Ask for an
immediate inspection of your concealed damage
item. Packaging material MUST be retained to show
the inspector from the truck line.
Remove all packing from the interior and exterior of
the oven.
– The Food Service Sanitation Manual of the
Food and Drug Administration (FDA).
– All applicable national, state, and local laws,
codes, and regulations.
Death, injury, and equipment damage can
result from improper lifting. Use adequate
workers with training and experience lifting
heavy equipment to place the Combi oven on
the supporting surface.
24
Page 25
COMBI OVEN INSTALLATION MANUAL
INSTALLATION–REQUIRED CLEARANCES/POSITIONING
Required Clearances
BB
AA
D
D
A. Left Side – 0" and 20" (servicability)
B. Rear – 3" (utilities)
C. Right Side – 0"
D. Front – Dependent on model door swing
– If next to a high heat source (i.e. fryer or broiler),
ensure that there is adequate distance or a heat
shield is installed.
– Allow for adequate clearance on left side for
service.
C
C
Positioning
Follow the criteria below when selecting a location
for your Combi oven:
• Ensure the Combi oven will go through any
doorways or passages (see Shipping Weights and
Dimensions table below).
• If Combi oven is going on a counter top or
stand not supplied by BKI, ensure the supporting
structure can hold the weight of the Combi oven
fully loaded with food (see Shipping Weights and
Dimensions table below).
• The floor/stand must be level to ensure proper
door sealing and operation.
• The position of the Combi oven should be that the
Combi oven will not slide or tip.
• The area around the Combi oven should be free
from combustibles.
• The ambient temperature should be within
40° F to 95° F.
• Ensure the Combi oven air vents are not blocked.
NOTE: Do not install the Combi over a drain. Rising
steam out of the drain can have adverse aects
on operation, impede cooling air circulation, and
damage electrical and electronic components.
SHIPPING WEIGHTS & DIMENSIONS
Steam Generator Model Weight Lbs (kg) Width in (mm) Depth in (mm) Height in (mm)
ETG & EHG 061R 344 (157) 36.75 (934) 36 (915) 40.25 (1023)
ETG & EHG 062R 492 (224) 45.5 (1156) 38.5 (978) 40.25 (1023)
ETG & EHG 101R 413 (188) 36.75 (934) 36 (915) 51.25 (1302)
ETG & EHG 102R 514 (234) 45.5 (1156) 38.5 (978) 51.25 (1302)
ETG & EHG 201R 847 (385) 45.5 (1156) 41.75 (1061) 83 (2108)
ETG & EHG 202R 926 (421) 52 (1321) 44.5 (1131) 83 (2108)
25
Page 26
COMBI OVEN INSTALLATION MANUAL
INSTALLATION–POSITIONING/DOOR ADJUSTMENT
1
1
2
Move the Combi oven into final position. Level front
to back and side to side by turning lower legs for
proper operation.
33
2
2
2
1 3
To adjust the door seal, loosen the hinge bolts and
move the door to desired position. Once adjusted,
tighten the hinge bolts again. See dimensions on
door gap.
Door Adjustment
Once the oven has been correctly positioned in its
designated place for installation, check the oven
compartment door closing and
seal of the gaskets.
The door hinges must be
adjusted to assure maximum
seal of the oven door during its
operation. See dimensions on
door gap.
The door’s catch can be
adjusted in depth to eliminate
any steam leaks during cooking.
12-14 mm
Door Gap
3-5 mm
NOTE: Both the upper and lower hinges should be
adjusted.
3
1
2
2
To adjust pressure applied by the door on the
gasket, open the oven door and locate the catch
pin. Using a 1/2" wrench, loosen the nut on the
back of the pin. Turn the pin clockwise to increase
the pressure or turn the pin counterclockwise to
decrease the pressure. Retighten the nut.
26
Page 27
COMBI OVEN INSTALLATION MANUAL
INSTALLATION–ELECTRICAL CONNECTION
Check to make sure the electrical rating on the
rating plate (located on the back of the Combi
oven) matches the supplied electrical connection.
The Combi oven must be properly grounded
and have the electrical power lines installed in
accordance to all applicable codes, regulations, and
laws.
A dedicated main disconnect switch and a separate
fuse or breaker for each Combi oven should be
installed.
The customer connection terminals are located
behind the left side panel.
T ELECTRICAL OPTIONS
ETG061R
ETG062R
ETG101R
ETG102R
ETG201R
ETG202R
Volts
120
120
120
120
120
120
Phase
1
1
1
1
1
1
Cycle/Hz
60
60
60
60
60
60
4
Remove the left side panel. Connect the wiring
to the termial as shown. For all other models, #8
electrical wires are required.
kW
0.4
0.4
0.7
0.8
1.0
1.6
Amps
3.5
3.5
6
6.5
8
13
Wires
2+Grnd
2+Grnd
2+Grnd
2+Grnd
2+Grnd
2+Grnd
H ELECTRICAL OPTIONS
Volts
EHG061R
EHG062R
EHG101R
EHG102R
EHG201R
EHG202R
120
120
120
120
120
120
Phase
1
1
1
1
1
1
Cycle/Hz
60
60
60
60
60
60
27
kW
1.2
1.2
1.5
2.3
2.5
3.1
Amps
10
10
12.5
19
21
26
Wires
2+Grnd
2+Grnd
2+Grnd
2+Grnd
2+Grnd
2+Grnd
Page 28
ELECTRIC COMBI OVEN
INSTALLATION–WATER CONNECTION
The Combi oven requires two 3/4" GHT (Garden
Hose Thread) cold water connections. One is for
treated water that feeds the spritzer and/or steam
generator, and one for untreated water that feeds
the hand shower, drain quench, and cleaning
system. Both connections need to be connected
to a cold water supply for proper operation of the
Combi oven.
• If the water supply meets the minimum water
quality requirements, then a single water supply
configuration may be used. If a single water
connection is used, a water distributor or tee
should be sized appropriately to handle both water
connections.
• The minimum water temperature for the correct
functioning of the oven is 43° F. The maximum
water temperature for the correct functioning of
the oven is 80° F.
• Dynamic Pressure = minimum of 35 PSI. Should
the incoming water pressure be lower than
the minimum value, install a pump or adjust
the pressure regulator upstream of the oven to
achieve the required minimum pressure.
• Static Pressure = maximum 87 PSI. Should the
incoming water pressure be higher than maximum
value, install a pressure reducer upstream of the
Combi oven.
Before connecting, let sucient amount of water
flow to clean the pipes from any residues.
5
Shut o valve
Treated
Water
Connect the cold water supply lines to Combi oven
water connection outlets. Make sure there is a shut
o between the lines and the oven, placed in an
area where it can be seen and reached in case of
emergency.
• Install the water supply lines before positioning
the Combi oven.
• Water supply lines should be located so that the
Combi oven can be easily moved for servicing.
• Check that the check valve of the solenoid valve is
clean.
• Backflow Prevention — The equipment must be
installed with adequate backflow protection to
comply with applicable federal, state, and local
codes.
28
Page 29
COMBI OVEN INSTALLATION MANUAL
NOTICE
INSTALLATION–DRAIN CONNECTION
The Combi oven is supplied with a 50 mm (2”)
drain pipe out the back of the unit. The drain line
is to be installed in compliance with the Basic
Plumbing Code of the Building Ocials and Code
Administrators International, Inc. (BOCA) and the
Food Service Sanitation Manual of the Food and
Drug Administration (FDA) and any other applicable
national, state, or local codes and regulations.
Do Not install the Combi oven directly over a drain.
Steam rising up out of the drain will adversely aect
operation, impede cooling air circulation, and
damage electrical and electronic components.
Improper installation of drain outlet line voids
the Combi oven warranty.
The following requirements are critical to the safety
of personnel and equipment and must be adhered
to under any circumstances.
• The drain for the Combi oven should be made of
stainless steel or an equally temperature-resistant
material (minimum 175° F).
The total length of pipe and number of bend
fittings required to reach the open drain determines
the pipe size used to extend the drain line to an
open drain.
6a
2" pipe
(6' or less connection)
For drain pipe connections of 6 feet or less
(requires no more than two elbows), connect
2” drain pipe to outlet extension on lower back
of Combi oven. Use a hose clamp, as required, to
secure the drain pipe to the oven drain.
• Do Not connect drains from any other equipment
to the drain line of the Combi oven.
• Do Not connect the drain outlet extension line
directly into a floor drain or a sewer line.
• The drain line must be free air vented, have gravity
flow from the Combi oven, and terminate outside
the perimeter of the Combi oven.
Note: Free air venting requires minimum 1”
clearance between the end of the drain line and
the top of the floor drain.
• The drain line must have gravity flow from the
Combi drain outlet to floor drain.
• Do Not install a trap in the drain line.
6b
2 1/2" pipe
(6' to 12' connection)
For drain pipe connections of 6 to 12 feet
(requires three elbows), connect 2 1/2” drain pipe to
outlet extension on lower back of Combi oven.
29
Page 30
COMBI OVEN INSTALLATION MANUAL
DANGER
INSTALLATION–GAS CONNECTION
Death, injury, and equipment damage can
result from improper lifting. Use adequate
workers with training and experience lifting
heavy equipment to place the Combi oven
on the supporting surface.
If the installer smells gas, or suspects there is
gas leak, immediately refer to posted gas leak
instructions. The posted instructions are provided
by the local gas supplier and supersede any
other instructions.
Install Gas Supply Lines
Installer/owner is responsible for furnishing and
installing gas supply lines, valves, regulators,
and accessories.
When installing gas supply lines and accessories,
observe the following:
• The installation must conform with local codes, or
in absence of local codes, with National Fuel Gas
Code, ANSI Z223.1 / NFPA 54 (or latest edition), or
Natural Gas and Propane Installation Code, CSA
B1 49.1, and any other applicable national, state, or
local codes and regulations.
Observe the following precautions in addition to
the posted instructions:
• DO NOT light or start any appliance.
• DO NOT touch any electrical switch.
• DO NOT use any phone in the building.
• Immediately call the gas supplier from a phone
away from the building. Follow the gas supplier’s
instructions.
• I f the gas supplier cannot be reached, call the fire
department
Gas Supply
• Make sure gas supply type matches type of gas
shown on the rating plate.
• Make sure that gas supply pressure does not
exceed 14" water column (1/2 psi), and falls within
acceptable gas pressure range shown below:
– Natural gas pressure must be between
5 1/2" – 7" water column
• GAS SUPPLY PRESSURE TO THE COMBI MUST
NEVER EXCEED 14" WATER COLUMN (1/2 psi). If
the gas supply pressure exceeds 14” water column,
a pressure regulator must be installed in gas supply
plumbing to reduce pressure to the Combi.
7
Gas
shut o valve
3/4" NPT gas inlet
Gas line
– Propane gas pressure must be between
11" – 14" water column
Install the gas line on the 3/4" NPT gas inlet. It is
located on the bottom right of the Combi.
• Install main manual shut o valve between gas
supply and the Combi.
30
Page 31
COMBI OVEN INSTALLATION MANUAL
INSTALLATION–GAS CONNECTION
• Install sediment trap (drip leg) in gas supply line.
• Use a pipe sealant resistant to LP gas.
Leak Test Gas Supply
• Before turning on gas to the Combi or after any
service to gas supply:
– Test all pipe joints for leaks with soap and
water solution.
– All leaks must be corrected before attempting
to operate the Combi.
Pressure Testing the Gas Supply Lines
If any pressure testing is required, the Combi must
be isolated from the gas supply system
during any pressure testing as follows:
• HIGH PRESSURE TESTING:
The Combi and its main manual shut-o valve
must be disconnected from the gas supply piping
system during any pressure testing of that system
at test pressures in excess of 14" Water Column
(1/2 psi or 3.45 kPa). Leak test all joints and fittings
with a soap and water solution after reconnecting
gas supply
• LOW PRESSURE TESTING:
The COMBI must be isolated from the gas supply
piping system by closing its main manual shut-o
valve during any pressure testing of the gas supply
piping system at test pressures equal to or less
than 14" water column (1/2 psi or 3.45kPa). Leak
test all joints and fittings with a soap and water
solution after opening the main manual shut-o
valve.
31
Page 32
COMBI OVEN INSTALLATION MANUAL
PRODUCT REGISTRATION/INSTALLATION CHECKLIST
In order for the oven to qualify for warranty, this checklist must be filled out by an Authorized Service
Technician and returned to BKI within 30 days of the date of installation. The Authorized Service Technician
must sign this document, obtain the customer’s signature, and send this form via fax to 864-963-5316 or via
e-mail to: customerservice@bkideas.com. Referto instruction manual for all specific installation requirements.
Model #: ______________________________________ Serial #: _________________________________________
Machine Voltage & Phase: _______________________ Installed by (Name): ______________________________
Company Name/Address: _______________________ Gas Type: _______________________________________
Start-Up by (Name): ____________________________ Date of Installation: ______________________________
Date of Start-Up: ______________________________ Company Name/Address: _________________________
Store Name: ___________________________________ Install Location: __________________________________
Customer Title: ________________________________ Customer Name: _________________________________
Signature: _____________________________________ Date: ___________________________________________
1. Check for missing or loose hardware.
2. Verify all plastic covering is removed and oven has no dents, scratches, or shipping damage.
NOTE: any missing or damaged items on a separate sheet. If shipping damage has occurred, report to
shipping carrier immediately.
3. Verify the following items are included with the oven:
___ Installation Manual, ___Operators Manual, ___ Oven Drip Tray Hose, ___Cooking Probe,
___ Rack Guides.
4. Verify oven is level and adequate spacing is provided on all sides per instruction manual.
5. Verify door operates properly and latches without excessive force.
6. Verify fan/s operates properly (rotate, stop and change direction) without any rubbing or noises.
7. Verify oven drain line is connected to an open air gap drain (per local code); and oven drip tray hose is
installed properly.
8. Verify electrical component connections are secure and machine is properly grounded.
9. Verify Supply Voltage and Phase match the machine data plate. Record information:
Supply Pressure: in H2O__________ .
32
Page 33
COMBI OVEN INSTALLATION MANUAL
INSTALLATION CHECKLIST (continued)
10. Verify and record average oven temperature @ 350 F in Convection Mode (geometric center of the
oven after three complete cycles).
11. Verify no steam leaks occur around door during operation.
12. Verify cavity vent operates properly in Convection, Combi and Steam modes.
13. Verify oven is draining properly.
14. Verify steam generator is draining properly when oven is turned o.
15. Verify correction operation of all:
___ Control Functions, ___ Convection Mode, ___ Steam Mode, ___ Combi Mode,
___ Cooking Probe.
16. Verify cold water supply to the oven is 40-60 PSI (flowing).
17. Verify water supply line including water treatment system is connected properly and not leaking (single
water connection on oven).
18. Record manufacturer’s name and type of water treatment system connected to oven.
_________________________
19. Verify an approved water treatment system capable of removing Chlorine and Chloramines is installed
in the water supply line to the oven.
20. Verify the water concentrations:
___ Hardness, ___ Iron, ___ pH, ___ TDS, ___ ___ Chloride, ___ Chlorine.
21. Verify wash system is pumping and spraying during a clean cycle.
22. Verify detergent and rinse pump tubes are inserted into approved commercial liquid detergent
containers (for automatic clean cycle).
23. Show the customer the location of utilities and shut o valves in case of emergency.
24. Customer:
___ knows proper oven operation,
___ knows general maintenance, cleaning and deliming procedures,
___ understands importance of stainless steel equipment care and cleaning of the cooking cavity,
___ understandsimportance of a water treatment system and proper maintenance,
___ has warranty card and understands warranty.
Error Messages
In case of an alarm, see the Operation Manual to identify the Error Message actions and solutions needed to
resolve the specific error.
33
Page 34
COMBI OVEN INSTALLATION MANUAL
Wiring Diagram Model: EHG061R
34
Page 35
COMBI OVEN INSTALLATION MANUAL
Wiring Diagram Model: EHG062R
35
Page 36
COMBI OVEN INSTALLATION MANUAL
Wiring Diagram Model: EHG101R
36
Page 37
COMBI OVEN INSTALLATION MANUAL
Wiring Diagram Model: EHG102R
37
Page 38
COMBI OVEN INSTALLATION MANUAL
Wiring Diagram Model: EHG201R
38
Page 39
COMBI OVEN INSTALLATION MANUAL
Wiring Diagram Model: EHG202R
39
Page 40
COMBI OVEN INSTALLATION MANUAL
Wiring Diagram Models: ETG061R, ETG062R, ETG101R, ETG102R,
40
Page 41
COMBI OVEN INSTALLATION MANUAL
Wiring Diagram Model: ETG201R
41
Page 42
COMBI OVEN INSTALLATION MANUAL
Wiring Diagram Model: ETG202R
42
Page 43
COMBI OVEN INSTALLATION MANUAL
BKI LIMITED WARRANTY
2 Year Standard Warranty–adjusted to 2 years
LIMITED WARRANTIES AND REMEDIES. Seller warrants that at the time of shipment the Products will be
free from defects in material and workmanship for a period of no longer than TWO YEAR from the original
installation by an authorized representative or no longer than TWO YEAR AND THREE MONTHS from the date
of shipment from the factory. Defective conditions caused by abnormal use or misuse lack of or improper
maintenance damage by third parties alterations by unauthorized personnel acts of God failure to follow
installation and/or operating instructions or any other events beyond the reasonable control of the Seller
will NOT be covered under this Warranty. The obligations of the Seller under this warranty shall be limited to
repairing or replacing (at the option of the Seller) any part with the exception of lamps, fuses, door gaskets,
and glass (which are not covered under this warranty) which is found defective in the reasonable opinion of
the Seller. Any part found defective by the Seller will be repaired or replaced without charge F.O.B. factory
Simpsonville South Carolinaor F.O.B. authorized BKI Distributor. Seller and/or its authorized representatives
will assume the normal replacement labor expense for the defective part for the period of the warranty as
stated above including reasonable (up to 100 mile or 2 hr round trip) travel time where replacement work is
performed during standard business hours and not subject to overtime holiday rates and/or any additional
fees. IN NO EVENT SHALL THE SELLER BE LIABLE FOR LOSS OF USE LOSS OF REVENUE OR LOSS OF
PRODUCT OR PROFIT OR FOR INDIRECT INCIDENTAL SPECIAL OR CONSEQUENTIAL DAMAGES INCLUDING
BUT NOT LIMITED TO FOOD SPOILAGE OR PRODUCT LOSS. THIS WARRANTY DOES NOT COVER GLASS
BREAKAGE. THE ABOVE WARRANTY IS EXCLUSIVE AND ALL OTHER WARRANTIES EXPRESS OR IMPLIED ARE
EXCLUDED INCLUDING THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR
PURPOSE. Any appliance replacement part (with the exception of lamps, fuses, gaskets and glass) which
proves to be defective in material or workmanship within ninety (90) days of installation will be replaced
without charge F.O.B. Factory Simpsonville SC or F.O.B. authorized BKI Distributor. The user shall have the
responsibility and expense of removing and returning the defective part to the Seller as well as the cost of
reinstalling the replacement or repaired part.
43
Page 44
Notes
44
Page 45
Revised 5.16.2018
Combi-King® Combination
Oven Series
Series: ETE, EHE, ETG, EHG
Operation Manual
Page 46
DEAR CUSTOMER
COMBI OVEN OPERATION MANUAL
Congratulations on the purchase of your new
BKI® Combi-King® Plus Combination Oven. By
purchasing this new oven, you have entered into a
new era of cooking. With the new technology and
simplicity built into the Combi-King® Combination
Oven, you will receive excellent results in no time at
all. The oven’s ease and simplicity of operation will
help you realize savings in training dollars.
With the Combi-King® one touch, simply identify
the relevant food, push start, and you are cooking.
The simplicity of operation guarantees consistently
produced products without having to set times,
temperatures, and finishes.
®
For the Chef, the Combi-King
functions and steps that once tested can be saved
and recreated by experienced kitchen sta as well
as the first time operator.
oers a wide array of
NOTICE
Please read the operations manual in full before
starting up the appliance to make sure all the
benefits and safety information is understood.
For more information, culinary support, and
customer service please contact 1- 800-927-6887
Appliance Model _______________________________
S/N ___________________________________________
Dealer ________________________________________
Installer _______________________________________
Date of Install _________________________________
2
Page 47
COMBI OVEN OPERATION MANUAL
TABLE OF CONTENTS
INTRODUCTION ......................................................................................................................................................................... 5
INTENDED USE .................................................................................................................................................................... 5
SAFETY INFORMATION ............................................................................................................................................................. 5
SAFETY PRECAUTIONS ...................................................................................................................................................... 5
SAFETY SIGNS AND MESSAGES ....................................................................................................................................... 5
SAFE WORK PRACTICES .................................................................................................................................................... 6
SPECIFIC PRECAUTIONS ................................................................................................................................................... 7
GENERAL SAFETY GUIDELINES FOR INSTALLERS, USERS, AND SERVICE TECHNICIANS .................................. 8
HEALTH AND SANITATION PRACTICES ................................................................................................................................ 9
WATER QUALITY ....................................................................................................................................................................... 10
PRODUCT OVERVIEW ............................................................................................................................................................. 11
OPERATION ............................................................................................................................................................................... 12
OVEN COMMISSIONING AND TESTING ..................................................................................................................... 12
CONTROL PANEL .............................................................................................................................................................. 12
PICTOGRAMS KEY ............................................................................................................................................................. 13
RECIPE SCREEN BY PRODUCT TYPE ............................................................................................................................ 13
MANUAL COOKING SCREEN .......................................................................................................................................... 14
HOME SCREEN .................................................................................................................................................................. 15
HOW TO INTERACT WITH THE TOUCHSCREEN ..................................................................................................... 15
MANUAL COOKING MODE ............................................................................................................................................. 15
COOKING MODES: CONVECTION, MIXED AND STEAM ......................................................................................... 16
HOLD MODE ...................................................................................................................................................................... 18
SMOKING MODE ............................................................................................................................................................... 18
STARTING AND STOPPING COOKING ......................................................................................................................... 19
CUSTOMIZED COOKING PROGRAMS ......................................................................................................................... 19
CREATING A COOKING PROGRAM ..............................................................................................................................20
SAVING A COOKING PROGRAM .................................................................................................................................... 21
MODIFYING A COOKING PROGRAM ...........................................................................................................................22
COPY, MOVE, RENAME AND DELETE ........................................................................................................................... 22
SELECTING A PROGRAM FROM THE MENU ...............................................................................................................23
THE RECIPETUNER INTERFACES ..................................................................................................................................24
RACK CONTROL SERVICE MODE..................................................................................................................................24
USING THE RACK CONTROL FUNCTION ...................................................................................................................25
CREATING A NEW RACKCONTROL PROGRAM ......................................................................................................... 27
3
Page 48
COMBI OVEN OPERATION MANUAL
TABLE OF CONTENTS (continued)
USING THE EASYSERVICE FUNCTION IN RACKCONTROL .....................................................................................28
THE REGENERATION FUNCTION ..................................................................................................................................29
REGENERATION PROGRAMS .........................................................................................................................................30
THE CORE PROBE AND COOKING IN ∆T....................................................................................................................30
RECOMMENDATIONS FOR COOKING ......................................................................................................................... 31
COOKING ADVICE: COOKING UNIFORMITY ............................................................................................................. 31
RECOMMENDATIONS FOR COOKINGVACUUM COOKING AND PASTEURIZATION ..................................... 31
RECOMMENDATIONS FOR COOKINGHYDRATION OF THE STEAM ..................................................................32
FUNCTIONS MENU ........................................................................................................................................................... 32
WASHING ............................................................................................................................................................................32
COOLING ............................................................................................................................................................................ 33
SERVICE ............................................................................................................................................................................... 34
CONFIGURATION ..............................................................................................................................................................34
BOILER CLEANING ............................................................................................................................................................ 35
LOG DISPLAY ...................................................................................................................................................................... 35
ADVANCED SERVICES ...................................................................................................................................................... 35
MAINTENANCE AND CLEANING .......................................................................................................................................... 37
PRODUCT OVERVIEW ............................................................................................................................................................. 38
WARRANTY ................................................................................................................................................................................ 39
4
Page 49
COMBI OVEN OPERATION MANUAL
INTRODUCTION/SAFETY INFORMATION
Intended Use
BKI® Combi-King® Plus Combination Ovens are
solely intended for use in commercial kitchens.
The units may only be used for cooking food using
the correct racks, containers, baking sheets, and
slide in pans. Roll in rack dollies and cassettes must
only be supplied for correct operation by BKI®.
Units should only be used with purest quality
drinking water for unit protection. The owner of the
oven should test water for filtration needs. Water
quality needs can be found in the manual under
“Water Quality.”
Your new Combi-King® oven should not be used for
the following purposes, among others:
• As a dishwasher
• Drying towels, paper, or dishes
• As a storage container
• Heating brines, oils, or other chemicals
• Heating closed containers (i.e. canned goods)
• Heating flammable liquids
Safety Precautions
Always follow recommended safety
precautions listed in this manual. To the
left is the safety alert symbol. When you
see this symbol on your equipment, be alert to the
potential for personal injury or property damage.
Safety Signs and Messages
The following safety signs and messages are placed
in this manual to provide instructions and identify
specific areas where potential hazards exist and
special precautions should be taken. Know and
understand the meaning of these instructions, signs,
and messages.
DANGER
Damage to the equipment, death or serious
injury to you or other persons may result if
these messages are not followed.
WARNING
This message indicates an imminently hazardous
situation which, if not avoided, will result in
death or serious injury.
• Deep frying
• Cleaning air filters or equipment parts
CAUTION
This message indicates a potentially hazardous
situation, which, if not avoided, may result in
minor or moderate injury. It may also be used
to alert against unsafe practices.
NOTICE
This message is used when special information,
instructions or identification are required
relating to procedures.
5
Page 50
COMBI OVEN OPERATION MANUAL
+
911
SAFETY INFORMATION–SAFE WORK PRACTICES
Beware of High Voltage
This equipment uses high
voltage. Serious injury can
occur if you or any untrained
or unauthorized person
installs, services, or repairs
this equipment. ALWAYS use
an AUTHORIZED SERVICE
AGENT to service your equipment.
Beware of Hot Surfaces–
DO NOT Touch
The door on this unit reaches
temperatures that can cause
burns. Use caution when
opening and closing the
door. Do not touch any of
the surfaces when the unit is
heated.
Protect Children
Keep children away from
this equipment. Children
may not understand that this
equipment is dangerous for
them and others.
Know Your Responsibilities
as an Employer
• Make certain your
employees know how to
operate the equipment.
• Make certain your
employees are aware of the safety precautions on
the equipment and in this manual.
• Make certain that you have thoroughly trained
your employees about operating the equipment
safely.
• Make certain the equipment is in proper working
condition. If you make unauthorized modifications
to the equipment, you will reduce the function
and safety of the equipment as well as void the
warranty.
Keep this Manual With the
Equipment
This manual is an important
part of your equipment.
Always keep it nearby for easy
access.
NEVER allow children to play
near or operate your equipment.
Be Prepared for Emergencies
Be prepared for fires, injuries,
or other emergencies.
Keep a first aid kit and a
fire extinguisher near the
equipment. You must use
a 40-pound type BC fire
extinguisher and keep it
within 25 feet of your equipment. Keep emergency
numbers for doctors, ambulance services, hospitals,
and the fire department near your telephone.
+
911
If you need to replace this manual, contact:
®
BKI
Technical Services Department
2812 Grandview Dr.
Simpsonville, SC 29680
Or call toll free: 1-800-927-6887
Outside the U.S., call 864-963-3471
6
Page 51
COMBI OVEN OPERATION MANUAL
WARNING
WARNING
NOTICE
NOTICE
NOTICE
SAFETY INFORMATION–SPECIFIC PRECAUTIONS
CAUTION
Equipotential Ground Plane
When a high current flows through a conductor,
dierences in potential appear between the
conductor and nearby metallic surfaces near the
appliance. As a result, sparks may be produced
between the appliance and surrounding metal
surfaces. These sparks could cause serious
injury, damage, or fire.
®
BKI
provides an Equipotential ground
terminal for the connection of a bonding
conductor after the installation of the
appliance per lEC60417-1. This terminal
is located on the inside of the Power
Entry Supply box near the Earth connection
and is marked with this symbol.
WARNING
Disconnect power before servicing.
Improper installation, adjustment, alteration,
service, or maintenance can cause property
damage, injury, or death. Read the installation,
operating, and maintenance instructions
thoroughly before installing or servicing this
equipment.
For Your Safety
DO NOT store or use gasoline or other
flammable vapors or liquids in the vicinity of this
or any other appliance.
All services must be performed by a qualified
BKI® authorized technician.
This manual is a part of your new Combi-King®
Combination Oven. You must keep and maintain
it for the entire life span of your oven and pass it
on to the next owner of the unit.
Retain this manual for reference; keep it where
you can use it.
This manual may be subject to new technical
developments, modifications, and unforeseen
errors.
DO NOT operate or attempt to operate this
appliance or any accessories without reading
completely and fully understanding this manual.
DO NOT connect Combi Steamer vent drain
connection to any drain material that cannot
sustain 175° Fahrenheit.
7
Page 52
SAFETY INFORMATION
COMBI OVEN OPERATION MANUAL
General Safety Guidelines for Installers, Users, and
Service Technicians
• Read, understand, and follow the instructions, and
heed and obey the warnings of the Installation
Manual, the Operator’s Manual, and the labels on
the Combi, accessories, and supporting products.
• Improper installation, maintenance, cleaning, or
modifications to the Combi can lead to injury
or death of the operator(s), and equipment and
property damage.
• Steam – To avoid steam burns, open the Combi
door by turning the handle to the left or clockwise
(“airing”) position and waiting for the steam and
condensate to clear. Then, turn to the right or
counterclockwise and slowly open the door.
Never breathe steam, superheated steam, or hot
air. NOTE: The cooking program is interrupted
whenever the door is opened.
• Heat – The Combi, cooking containers, shelves,
and inner door and anything else inside the
cooking compartment are HOT, as are many of
the component parts. Wear DRY heatproof gloves
or mitts.
• Exhaust Vents – The top of the Combi, and the
gas and steam exhaust vents are very hot during
operation and remain hot for some time. Never
breathe gas or steam from the exhaust vents. Use
extreme caution when working on or near this
area and component parts.
• Scalds – DO NOT place containers with liquid
contents or contents that become liquid on oven
racks higher than you can see. You must be able to
see into the container. Cover containers (individual
or on trolleys) containing hot or hot liquid items
to help prevent spills during transport. Observe
and heed, and obey the additional warning labels
posted on the Combi.
• Grease Spatter – Hot grease will spatter and cause
burns if sprayed with water. Locate fryers and
similar appliances outside the range of the Combi
hand shower.
• Electric Shock – Use the hand shower only on
the inside of the oven. Use of the hand shower,
hoses, power cleaners, or pressure washers on
the outside of the Combi can cause electric
shock and/or damage to electrical and electronic
components.
• Cleaning and Daily Maintenance – Wait for the
Combi to cool before cleaning and performing
daily maintenance. DO NOT spray water in a hot
cooking compartment. Do not use hoses, power
cleaners, pressure washers, or harsh or abrasive
cleaning agents inside OR outside the cooking
compartment.
• Cleaning Agents – Use only BKI® approved
cleaning and descaling products. Follow the
instructions and heed and obey the warnings on
the labels. Other products can damage the Combi,
cause injury, or present health hazards.
• Wear appropriate shoes/boots to the work area
to help protect feet and to help prevent slips and
falls.
• Use non-slip, draining, anti-fatigue FLOOR MATS
(not included) rated for use in wet, greasy, and dry
work areas to help prevent slipping and/or falling
injuries. Obtain the best mats for your needs from
your local supplier.
8
Page 53
COMBI OVEN OPERATION MANUAL
HEALTH AND SANITATION PRACTICES
BKI® Combi Ovens are manufactured to comply
with health regulations and are tested and certified
to UL® and NSF® standards. You must operate the
equipment properly using only quality products
and use meat thermometers to insure meats are
thoroughly cooked.
Food Handling
• Wash hands thoroughly in warm, soapy water after
handling raw poultry or meats.
• Clean and sanitize all utensils and surfaces that
have been in contact with raw products. Clean
and sanitize the meat forks or baskets between
cooking.
• Never place cooked meats on the same surfaces
used to prepare raw meats, unless the area has
been thoroughly cleaned and sanitized.
Storage of Raw Meats
• Designate an area or shelf strictly for the storage
of all raw meats to be used in the rotisserie.
• Raw products must always be stored at
temperatures below 38° F. (3° C.).
Coding Cooked Foods
• All products cooked during the day should be sold
the same day.
NOTE: Follow your company’s procedures for the
handling of any leftover product.
Storage of Prepared Foods
• Cold foods should be kept at or below 38° F. (3° C.).
• Hot foods must be maintained to meet local
health codes, usually a minimum 145° F. (63° C.)
• Never store or mix raw foods above cooked foods,
as this is a health hazard. The drippings from raw
foods contaminate cooked or processed foods.
• All chicken and chicken parts to be stored
overnight must be thoroughly iced down and
refrigerated.
9
Page 54
WATER QUALITY
COMBI OVEN OPERATION MANUAL
As with all steam related products, water filtration
and regular filter replacements may be necessary
with the Combi. It is strongly recommended to have
a water analysis performed prior to installing the
Combi. Poor water quality can have a big impact
on cook quality, performance, and longevity of
the Combi. Varying combinations of pH; alkalinity;
hardness; chlorides; total dissolved solids; and other
chemical characteristics, when subjected to high
temperatures, will cause water to have a tendency
to either scale or corrode.
There are a number of dierent water filter/
treatment systems available and each has its own
benefits and specialties. Below are a dierent styles
and their benefits. Multiple styles may need to be
used to get the water to proper levels.
• Particle Filter
When the water contains sand, iron particles, or
suspended matter, we recommend a 5-15 µm
(micrometer) particle filter.
• Active Carbon Filter
When the level of chlorine (Cl2) in the water
exceeds 0.5 mg/L (ppm) (information available
from the water company), an active carbon filter
should be installed.
• Blended Reverse Osmosis (RO)
When the water has a chloride Cl- concentration
above 20 mg/L (= 20 ppm), a blended RO system
should be installed to avoid corrosion.
NOTE: Make sure a minimum conductivity of 20
µS/cm (microSiemens) remains in the water for
steam generator units.
Water quality must conform to the below
requirements. If water does not meet the minimum
quality and damage to the oven is determined to
be due to water quality, it will be considered nonwarranty and will not be covered under the stated
warranty policy.
BKI® Minimum Water Quality Requirements
– Hardness (CaCO3) = Less than
7.5 GPG (Grains per Gallon)
– TDS (Total Dissolved Solids) = Less than
100.0 mg/L (Milligrams per Liter)
– Free Chlorine = Less than 0.5 mg/L
(Milligrams per Liter)
– Chlorides = Less than 20 mg/L
(Milligrams per Liter)
• Phosphate Additive System
A Phosphate Additive (Feeder) System is
recommended for steam generator units
only when a moderate level of scale (not
containing chloride) is experienced. The system
recommended is Kleensteam from Everpure.
• Ion Exchange System
An ion exchange system is recommended for a
steam generator based unit when a high level of
scale (not containing chloride) is experienced and
for a spritzer based unit when any scale (not
containing chloride) is experienced. Systems
recommended: Claris from Everpure (H+ Ion
Exchanger). Sodium ion exchangers (as used in
dishwashers) must not be used.
– Chloramines = Less than 0.5 mg/L
(Milligrams per Liter)
– Total Alkalinity = Less than 20 mg/L
(Milligrams per Liter)
– Total Silica = Less than 10 mg/L
(Milligrams per Liter)
–pH level = 7.0 to 8.0
– Conductivity (Steam Generator Models only) =
Minimum of 20 µS/cm (microSiemens per cm)
10
Page 55
PRODUCT OVERVIEW
1
COMBI OVEN OPERATION MANUAL
3
9
8
5
11
1. Control Panel
2. Door Handle (2-step)
–Left to vent position
–Right to open
3. Oven Lights
–On the door
4. Hose Reel
–Behind the door on table top units
5. Side Panel
–Removable for service access
6. USB Port
–Under control panel
2
12
4
10
6
7
8. Legs
–6" adjustable
9. Rating Plate (on Back Corner)
• Contains the following information:
–Model Number
–Serial Number
–Voltage
–Power Consumption
–Amp Draw
–Breaker Size
–Phase
–Frequency
10. Door Drip Tray
–Behind Door
–Built in Trolley on Floor Models
7. Core Temperature Port
–Under control panel
–Removable on table top unit only
11. Control Panel Air Filter
12. Oven Drip Tray
–Below gasket or oven cavity
11
Page 56
OPERATION
A
COMBI OVEN OPERATION MANUAL
OVEN COMMISSIONING AND TESTING
Before putting the oven into operation, you should
carefully carry out all the necessary checks to
ascertain the conformity of the equipment and
installation of the appliance as provided by law and
according to the technical and safety instructions
given in this manual.
The compliance of the following must also be
checked:
• The temperature in the oven installation area must
be greater than 39° F (4° C).
• The cooking chamber must be empty.
• All packaging must be entirely removed, including
the protective film applied on the oven walls.
• The vents and air slots must be open and free of
obstructions.
• Any pieces of the oven that were removed for
installation must be replaced.
• The general electrical switch must be closed and
the water and gas cut-o valves upstream of the
appliance must be open.
CONTROL PANEL/TESTING
The oven should be tested by completing a cooking
cycle to verify that the equipment works properly
and without any anomalies or problems.
1. Switch the oven on by pressing the ON/OFF
button.
2. Set a cooking cycle with temperature at 300° F
(150° C), time set to 10 min., and humidity at 5%.
• The oven fan and heating elements stop if the
door is opened and starts again when the door is
closed.
• The fan/s motor reverses the direction of rotation
automatically; reversal takes place approximately
every 3 minutes (time varies depending on the
cooking time).
• For the ovens with two fans in the cooking
chamber, the motors have the same direction of
rotation.
• Check that the water is escaping in the direction of
the fan from the humidity inlet tube in the cooking
chamber.
At the end of the cooking cycle, the oven emits an
audible signal.
Control Panel
ON/OFF
Venerdì 11 marzo 2016 16:20
MANUAL
Manual
STEAMED GRILLED ROASTED
Steamed Grilled Roasted
FRIED BRAISED AU GRATIN
Function
Button
Fried Braised Au Gratin
BAKED
Baked
EGGS
Eggs
RECIPES
Recipes
LOW TEMP.
Low Temp. Smoked
RACK CONTROL
REGENERATED
Regenerated
Rack Control
SMOKED
Home
Screen
Chamber
Lights
Carefully check the points given in the following list:
• The lights in the cooking chamber turn on when
pressing the button and turn o automatically
after 45 seconds (if they are not turned o early by
pressing the button again).
Knob
12
Page 57
OPERATION
COMBI OVEN OPERATION MANUAL
ICON KEY
MANUAL
Start Screen
Steamed Grilled Roasted
Fried and
Sautéed
Braised Au Gratin
RECIPE SCREEN BY PRODUCT TYPE
Pasta and
Rice
Meat
Vegetables Dessert
Bread Extra
Poultry
Fish and
Seafood
Baked
(bread & pastry)
Eggs Rack Control Regeneration
Recipes
FUNCTIONS CHAMBER
Low
Temperature
LIGHTS
Smoked
13
Page 58
COMBI OVEN OPERATION MANUAL
OPERATION
MANUAL COOKING SCREEN
Cooking Mode: Convection only*
Cooking Mode: Mixed (Steam and
Convection)
Cooking Mode: Steam only*
Humidity Discharge Valve: Closed
Humidity Discharge Valve: Open
Relative Humidity Percentage
Mode: Hold of Temperature
Automatic Cooling
(present only from phase 2)
Mode: Smoking
Time / Timer
Mode with Core Probe
Delta-T Mode
SteamTuner Adjustment
(steam hydration)
Unlock Button: allows one to
change a program
Program Change Indicator (changed
by the user or new program)
During cooking allows one to verify
the SET of the program
Manual Humidifier Button
Home Button (brings one back to
the start screen)
14
Page 59
OPERATION
A
B
A
C
COMBI OVEN OPERATION MANUAL
HOME SCREEN
Switch the oven on by pressing the ON/OFF
BUTTON. The home page will appear on the display.
It is possible to select whether to perform
MANUAL COOKING A or use one of the pre-set
programs in the COOKING TYPE GROUPS B or in
the RECIPES C.
Press the FUNCTIONS BUTTON (D) to set washing,
import and export the cooking programs and
operate on the oven system settings. (Some
of these functions are reserved exclusively to
specialized technicians.)
MANUAL
A
B
STEAMED GRILLED ROASTED
FRIED BRAISED AU GRATIN
BAKED
EGGS
LOW TEMP.
RACK CONTROL
RECIPES
SMOKED
REGENERATED
C
HOW TO INTERACT WITH THE TOUCH
SCREEN
All of the operations can be selected by pressing the
desired item.
To modify a cooking parameter, e.g., the
temperature, press the relative field and turn the
knob.
To confirm the modification, press the parameter
again or press the knob.
MANUAL COOKING MODE
From the home page, press MANUAL to gain access
to the cooking parameters setting screen.
In MANUAL MODE, the oven can be set for individual
cooking with one or more phases and/or a cooking
program can be set and saved in the cooking type
recipe book and/or classic recipe book.
Setting automatic pre-heating
The PREHEATING FUNCTION takes the oven to
the temperature before the food to be cooked is
introduced.
PREHEATING is set automatically, but this function
can be modified after the START BUTTON has been
pressed by clicking on the temperature displayed.
Also, this function can be activated or deactivated
by pressing the PREHEAT BUTTON on the right
or left.
D
The COOKING TYPE GROUPS B allow access to
type of cooking program, such as grilling. These
programs are found inside groups that refer to
products of dierent categories, but which share
the same cooking type (for example, grilled fillet
steak and grilled fish).
The RECIPE BOOK C groups cooking programs
by product type (for example, meat, vegetables,
desserts, etc.).
O
200°
57'
NOTE: Perform preheating with oven empty.
15
I
Page 60
COMBI OVEN OPERATION MANUAL
B
A
C
B
A
C
O
I
200°
B
A
C
OPERATION–MANUAL COOKING MODE
Setting the COOKING MODE
The convection icon is the default in the
CONVECTION COOKING MODE (hot air). By
pressing the COOKING MODE BUTTON, the
COOKING MODE can be changed to mixed or
steam. The cooling cycle (from phase 2 only) or the
HOLD cycle can also be set.
I
O
200°
57'
CONVECTION MIXED
New Phase
Delete Phase
STEAM
START
Setting the TIMER/PROBE/DELTAT
After having selected the COOKING MODE,
it is possible to cook in a timed manner or via the
core probe.
The timer can be set by pressing INF (INFINITY
MODE) countdown.
I
O
200°
INF
Cooking Mode
with Core Probe
New Phase
Cooking Mode
Delete Phase
in ∆T
START
COOLING HOLD
Furthermore, the oven can be set in SMOKE MODE.
SMOKING
COOKING MODES:
CONVECTION, MIXED AND STEAM
Setting the cooking temperature
Set the cooking chamber temperature by pressing
the TEMPERATURE BUTTON. The set temperature
can vary depending on the selected cooking method.
The time is indicated in the minutes format
(1h30’ = 90 minutes).
When the desired cooking time ends, the oven
emits a sound and cooking stops unless other
phases are programmed.
If the time is not set, cooking will take place in
INFINITY MODE (INF) and the oven will continue to
cook until the operator intervenes manually to stop
cooking.
When cooking with the core probe it is possible
to choose between PIN (COOKING WITH CORE
PROBE) or ∆T . This mode allows the product to be
cooked more accurately.
Further information regarding ∆T cooking is
described on page 30.
16
Page 61
COMBI OVEN OPERATION MANUAL
START
New Phase
Delete Phase
INF
B
C
INF
MANUAL COOKING MODE
Setting the humidity vent valve
In CONVECTION MODE is it possible to manually
set the opening or closing of the humidity discharge
valve. When open, the humidity present in the
cooking chamber is evacuated allowing the cooking
chamber (the product) to dry. Press HUMIDITY
BUTTON to open or close the valve.
NOTE: This cannot be completed in STEAM MODE.
Valve closed
Valve opened
Setting the degree of hydration with the
Steam Tuner
The level of hydration of the steam can be set in
STEAM MODE using the patented STEAM TUNER
control.
The setting must be made according to the product
being cooked and the result you wish to obtain.
Other information is described on page 32.
To set the desired degree of hydration of the steam,
press the STEAM TUNER BUTTON and then set the
value (left for dry, right for wet). If the default value
is not set, it is normal.
I
O
200°
INF
Setting the relative humidity percentage
In MIXED MODE is it possible to set the percentage
of humidity that the oven will maintain during
cooking. With the patented MeteoSystem humidity
control, the oven can measure the relative humidity
in the cooking chamber and then add or remove
humidity according to the valve set by the operator.
To set the desired level of humidity, press the
HUMIDITY BUTTON and then select the value.
O
200°
INF
30%
Setting fan rotation speed
The fan rotation speed parameter can be modified
in the CONVECTION and MIXED MODES.
In the STEAM MODE this setting is automatic.
Fan operation, in relation to the temperature
set, evenly distributes the heat inside the oven
chamber for uniform cooking and browning of the
I
products on the various trays. Further information is
described on page 31.
To set the rotation speed, press FAN SPEED
BUTTON and select the desired level.
17
Page 62
OPERATION
B
A
C
B
A
C
COMBI OVEN OPERATION MANUAL
HOLD MODE
The HOLD MODE maintains the products at a
minimum safe temperature of 135°F (55°C) without
product core cooking. It is used at the end of night
time cooking to maintain the products temperature
until the operator returns.
The HOLD MODE by default has humidity set at
20% and the fan speed at 1. For eective holding,
it is recommended not to modify fan speed. For
roasted products, the recommended hold humidity
setting is between 20% and 35%; for brazing or
stewing, the recommended hold humidity is
between 90% and 100%.
To modify the hold phase, press the COOKING
MODE BUTTON and select HOLD.
I
O
70°
accessory manual for further information regarding
the connection and use of the smoker.
Once cooking has been started by pressing the
START BUTTON, the oven will request for the
smoker to be introduced before the smoking phase
begins. At the end of the smoking phase, the oven
will request the removal of the smoker. Both these
steps must be confirmed by the operator. Only after
confirmation will the oven pass to the next phase.
The temperature, time, ventilation and humidity
I
O
200°
INF
INF
20%
New Phase
Delete Phase
SMOKING MODE
The smoker accessory is required to perform
smoking in the oven. This must be inserted into the
oven on one of the trays before the smoking phase
begins.
If the cooking program requires a cooking phase
after the smoking phase, the smoker accessory
must be removed from the oven. Refer to the
START
New Phase
Delete Phase
discharge valve can be adjusted during smoking. It is
recommended to keep the discharge closed so that
smoke does not escape from the chamber.
Smoking can be performed both hot and cold,
depending on the type of product and the desired
result.
In the cold smoke case, set a temperature between
50° F (10° C) and 87° F (30° C). The minimum
temperature in the oven chamber will be similar to
room temperature. The chamber can be cooled
further by inserting ice. Products used at this low of
a temperature must be prepared correctly. Refer to
www.haccp.com for additional details.
18
START
Page 63
OPERATION
B
A
C
COMBI OVEN OPERATION MANUAL
STARTING AND STOPPING COOKING
After having set the cooking parameters as desired,
press the START BUTTON to start cooking.
New Phase
Delete Phase
The oven will start in PREHEAT MODE if this has
been previously selected, or otherwise directly in
COOKING MODE.
Cooking will last until the end of the time set or on
reaching the core temperature in the CORE PROBE
COOKING MODE. If the time is set on infinity,
cooking must be stopped manually.
Press the STOP BUTTON to stop cooking.
START
phases, each of which must be started manually.
For example, in the night time cooking of roast
dishes, it is preferred to brown the dish on return of
the operator to the kitchen, therefore after the hold
phase.
To pass from one cooking phase to another, hold
the number of the phase to which you want to pass
down or use the arrows to select the desired phase
number and press the GO BUTTON at the side of
the phase number.
To start the program of a specific phase (dierent
from the first set), select the program, then press the
ADVANCED CUSTOMIZATION BUTTON and use
the arrow to go to the desired phase. After pressing
the START BUTTON, the program will start from this
phase.
Roast beef
Roasted
COOKING BROWNING
New Phase
Delete Phase
STOP
CUSTOMIZED COOKING PROGRAMS
Creating customized cooking programs with up to
nine dierent phases plus pre-heating is easy.
Every cooking phase is represented by a COOKING
MODE (convection, mixed, steam, etc.) with specific
time, humidity, ventilation parameters, etc.
For example, a program can be created for a roast
dish that contains a browning phase, a cooking
phase, and a hold phase.
To create a successive phase, the previous phase
must have a defined time. For example, if phase 1
has the time set on infinity, it will not be possible to
create phase 2 because the first phase has no end.
The hold phase is an exception, which can be set
on INFINITY and then have one or more successive
I
O
1
2
3
4
5
Advanced
customisation
250°
100°
60°
20°
65°
10'
35°
55°
OVEN
START
35%
35%
25%
In this program, preheating it will not be performed.
The program can be modified using the Cooking
Tuner interface before pressing the ADVANCED
CUSTOMIZATION BUTTON.
19
Page 64
OPERATION
B
A
C
COMBI OVEN OPERATION MANUAL
CREATING A COOKING PROGRAM
A cooking program can be made up from several
phases, which the oven performs in increasing order
(phase 1, phase 2, phase 3...) passing from one to
another automatically. In between phases, there will
be an audible sound to identify the phase change.
After having set the parameters relative to the initial
phase (phase 1), press the NEW PHASE BUTTON to
create the next phase.
Then, set the parameters of phase 2.
Additional phases can be created by repeating the
above steps.
At the end of programming, press the START
BUTTON to start cooking.
Press the DELETE PHASE BUTTON to delete a
phase.
New Phase
Delete Phase
New Phase
Delete Phase
START
START
Setting a cooling phase between two phases
The temperature inside the oven chamber may
have to be cooled between one phase and another.
For example, when roasting the chamber must
be cooled between the browning phase (at high
temperature) and the cooking phase (at low
temperature).
This operation can be performed automatically
by selecting an automatic cooling phase. The
automatic cooling phase can only be set from
phase 2 onwards.
After having set a high temperature phase, create a
new phase and select AUTOMATIC COOLING from
the COOKING MODES BUTTON.
1
250°
8’
2
100°
New Phase
Delete Phase
START
New Phase
Delete Phase
START
Once this mode has been selected, the oven will
propose default temperature, ventilation, and
humidity discharge valve values. Set the desired
cooling temperature min. 212° F (100° C).
In order to make cooling as fast as possible, do not
modify the ventilation and humidity discharge valve
values unless necessary.
20
Page 65
OPERATION
B
A
C
Rename
Delete
COMBI OVEN OPERATION MANUAL
SAVING A COOKING PROGRAM
A cooking program created can be saved in order
to use it at a later date, inside a cooking type
group (grill, braise, steam, etc.), or within a product
type group in the classic recipe book (meat, fish,
chicken, etc.). It is also possible to save the program
simultaneously in both recipe books. For example.
grilled fillet steak can be saved simultaneously in
grill and meat.
After having created a cooking program, press the
FUNCTIONS BUTTON to access the program’s
function screen.
New Phase
Delete Phase
Press the SAVE PROGRAM BUTTON and then press
the SAVE BUTTON.
START
In the next screen, select the group in which to
save the setting (example ROASTED). To save the
program, press the FORWARD BUTTON.
Enter the PROGRAM NAME and press the SAVE
ICON BUTTON to save.
SAVE PROGRAMME
SELECT GROUPS IN WHICH TO SAVE
COOKING METHODS
STEAMED
ROASTED
BRAISED
BAKED
SMOKED
RECIPES
PASTA & RICE
FISCH
BREAD
DESSERTS
GRILLED
FRIED
AU GRATIN
LOW TEMP.
EGGS
MEAT
POULTRY
VEGETABLES
EXTRA
Save Programme
Washing
Save
Copy
Rename
Delete
21
BACK
FORWARD
Roast
W E R T Y U I O PQ
S D F G H J K LA
X C V B N MZ
Page 66
OPERATION
START
5
4
3
2
65°
20°
60°
35°
55°
OVEN
35%
25%
35%
Advanced
customisation
8’
START
New Phase
Delete Phase
COMBI OVEN OPERATION MANUAL
MODIFYING A COOKING PROGRAM
On delivery, the oven will have some cooking
programs preloaded.
Both the preloaded cooking programs and the
newly created ones can be customized.
To modify a program, first select the desired
program from one of the recipe books. Once
open, a summary of the set phases can be seen.
In this READING MODE it is not possible to modify
the cooking parameters. If one or more cooking
parameters are to be changed or automatic
pre-heating is to be activated/deactivated, press the
ADVANCED CUSTOMIZATION BUTTON to release
the program and make the desired modifications.
Use the ARROW BUTTONS to select the phase to
be modified and change it at will.
Once the modification has been completed,
cooking can be started directly and/or the program
can be saved to overwrite the previous setting or
create a copy with a dierent name.
COPY, MOVE, RENAME AND DELETE
Every program present can be copied, moved,
renamed, or deleted totally or partly.
Copy a program
If a new program is to be created by starting from a
program already present (because the old and new
program share some cooking aspects), it can be
copied.
Select the base program, open it, and modify it by
pressing ADVANCED CUSTOMIZATION.
Make the desired modifications and using the
FUNCTIONS BUTTON, select SAVE and then COPY.
Select the group where in which to save the
program and then enter the new name and press
the ENTER BUTTON to confirm.
1
250°
8’
2
100°
Move a program
If you want to move from one program group
to another, open the program and press the
FUNCTIONS BUTTON. Select SAVE and then MOVE.
SELECT the new group(s) where it is to be moved
and confirm with the FORWARD BUTTON.
22
New Phase
Delete Phase
START
Page 67
OPERATION
START
New Phase
Delete Phase
COMBI OVEN OPERATION MANUAL
Rename a program
Open the program, press the FUNCTIONS BUTTON,
select SAVE, and then RENAME. Enter the new
name and press ENTER.
Delete a program
Open the program, press the FUNCTIONS BUTTON,
select SAVE, and then DELETE. Confirm the choice
by pressing YES in the pop-up that is shown.
Save
Copy
Rename
Delete
Move
SELECTING A PROGRAM FROM THE
MENU
The oven is supplied with a series of cooking
programs preloaded in the memory. These are
divided by cooking type (grilled, roasted, fried, etc.)
and by product type (meat, fish, vegetables, etc.).
They can be viewed both from the main menu,
which divides them by cooking type, and from the
recipe menu, which divides them by product type.
Cooking methods
The COOKING MODES are displayed on oven
start-up, where the cooking programs are collected
together.
By selecting the desired COOKING MODE, the list
of all cooking programs will open relative to that
COOKING MODE.
The product recipe book
Press the RECIPES BUTTON, to display the
COOKING MODES divided by product category
(meat, fish, vegetables).
MANUAL
STEAMED
GRILLED
ROASTED
FRIED BRAISED AU GRATIN
BAKED
LOW TEMP.
SMOKED
EGGS ...
REGENERATED
RECIPES
Select the desired product category, to view the list
of all cooking programs relative to that category.
Select the desired program from the list.
Press the COOKING TYPES BUTTON to go back to
the display of the types of cooking.
MANUAL
PASTA AND RICE
FISH
BREAD
DESSERTS
MEAT
POULTRY
VEGETABLES
EXTRA
Select the desired program from the list.
COOKING
TYPES
23
Page 68
OPERATION
COMBI OVEN OPERATION MANUAL
THE RECIPETUNER INTERFACES
Once a cooking program has been opened, it can
be modified simply by using the RECIPETUNER
interfaces. Depending on the type of cooking
selected, a product’s cooking, browning,
degree of rising, etc. can be easily modified. The
RECIPETUNER FUNCTION is present for the
pre-set programs and the new ones created. The
RECIPETUNER system recognizes the phase to be
modified in order to meet cooking requirements.
Function of the interfaces
Cooking: Allows modification of the cooking of a
product. Starting from average cooking at 140° F
(60° C), from the left the following types of cooking
will be obtained: rare, medium-rare, medium,
medium-well done and well done.
Browning: Product browning can be modified on
five dierent levels from the lightest (on the left), to
the most intense (on the right).
Humidity: During braising, this refers to the residual
humidity on the product at the end of cooking.
Roast beef
Roasted
COOKING BROWNING
I
O
250°
100°
60°
20°
65°
10'
35°
55°
OVEN
START
35%
35%
25%
1
2
3
4
5
Advanced
customisation
Rising: it is possible to add the degree of rising
(20 minute steps) to perform an automatic rising
and cooking program.
Cooking method Interfaces
Grilling Cooking Browning
Braising Moisture
Au gratin Cooking Browning
Frying Browning
Bakery products Rising Browning
Low temperature Cooking
RACK CONTROL MODE
The RACK CONTROL FUNCTION allows separate
control of up to 10 dierent levels during cooking.
This function manages a unique COOKING MODE
setting, temperature, humidity, etc. However, each
level may have a core cooking time or temperature
independent from the others.
Press the RACK CONTROL BUTTON to access
the list of pre-set programs (breakfast, lunch,
multibaker, mixed steam, etc.). Each of these
programs will contain a series of dishes.
MANUAL
STEAMED
FRIED BRAISED AU GRATIN
BAKED
EGGS ...
GRILLED
LOW TEMP.
ROASTED
SMOKED
REGENERATED
RECIPES
24
Page 69
OPERATION
COMBI OVEN OPERATION MANUAL
Example: The lunch program will contain the dishes
regarding the lunch service such as the grilled steak,
Milan-style meat, stir-fried vegetables, and lasagne.
It is possible to create and add other programs and
sub-programs (dishes).
USING THE RACK CONTROL FUNCTION
Selecting a rack control program
Selecting one of the programs from the list (for
example, lunch) will open a screen with the general
program settings on the left: PREHEAT, COOKING
MODE, TEMPERATURE, FAN, BUTTERFLY VALVE,
HUMIDITY or STEAMTUNER if the MIXED OR
STEAM COOKING MODE is set. The 10 empty levels
will be seen on the right.
Starting a Rack Control Program
All rack control programs basically function with
infinite time. Therefore, independently whether
the program requires pre-heating or not, start the
program pressing the START BUTTON.
Add the dishes to the program levels
After having started the program and at the end of
pre-heating (if present), press any one of the RIGHT
HAND BUTTONS 110 to add the name of the dish
to insert in the level selected.
O
250°
EasyService
O
I
1
2
3
4
5
6
7
8
9
10
I
START
The list of set sub-programs will open (dishes).
Select one and it will automatically be added to the
previously selected box. The dish must be placed
inside the oven at the same time it is selected.
Continue by adding the rest of the servings that are
to be cooked. It is possible to add and manage up
to a maximum of 10 levels per time.
The time remaining until the end of cooking will
be seen beside of the level name or, if probe pin
cooking has been selected, beside the real core
temperature.
Create new names for dishes levels
New dish names can be added both to the
programs created by the user and to pre-set
programs.
Enter the list of dishes and click on an empty box,
press the NEW BUTTON. Enter the NAME of the
serving along with the COOKING TIME and the
CORE TEMPERATURE.
Lunch
A-La-Carte
Baking pan
Fillet of beef
Salmon
Milanese
Pizza
Sautéed vegetables
Tomato au gratin
New
Delete
25
Page 70
OPERATION
COMBI OVEN OPERATION MANUAL
Press the SAVE ICON. Continue pressing NEW to
add others.
A-La-Carte
WRITE THE DESIRED NAME
New dish ...
20'
2 3 4 5 6 7 8 9 01
W E R T Y U I O PQ
S D F G H J K LA
1#}
X C V B N MZ
_
.
Delete a dish from the list
To delete a serving from the list hold the name to
be removed down for a few seconds. This operation
is only possible if the cooking of this dish is NOT
active.
Direct or scheduled use
RACKCONTROL can be used in DIRECT MODE and
in SCHEDULED MODE.
The first mode is that described on the previous
page (add the plates to the program) in which the
dishes are added after having pressed the START
BUTTON (and at the end of pre-heating, if present).
In the PROGRAMMED MODE the servings are added
when the oven is in STOP MODE, i.e. when it is not
cooking. The levels selected will not activate. At
the end of pre-heating, if present, press the START
BUTTON to activate the servings one by one,
pressing the time box on the right.
Modifying the time or the temperature of the dish
probe
To modify the set cooking time or the set core
probe of a dish in manual mode, press the “+”
button until the screen changes, then enter in the
desired time or temperature.
To modify in a specific program, enter the list of
dishes, press the name of the dish until the screen
changes, then enter the new time (or probe
temperature). The name of the serving can also be
modified in this way.
If the time of a serving is to be changed during
cooking, press the remaining time box and enter the
new time or temperature probe.
The end of cooking a dish
At the end of the pre-established cooking time for
a dish (or on reaching the core temperature set),
the oven will emit a sound and END will appear in
the time box. At this point, open the oven door and
remove the product that is prepared. Opening and
closing the door will automatically reset the level.
O
250°
EasyService
O
Lunch
A-La-Carte
I
1
2
3
4
5
6
7
8
9
10
I
Grilled chicken
breast
Pizza
Baked salmon
4'
45°C
END
2'
START
26
Page 71
OPERATION
COMBI OVEN OPERATION MANUAL
Quick entry of a dish
During the cooking phase, the necessity to cook a
product not present in the list can be accomplished.
It is possible to quickly insert a dish in the
RACKCONTROL without having to record it with
a specific name. The generic name of the tray will
appear.
To do this, click on an empty level and select
the sub-program (example: BAKING PAN). This
represents a sub-program to which a dierent time
can be set each time. Several tray servings can be
introduced into the RACKCONTROL simultaneously.
Lunch
A-La-Carte
Baking pan
Fillet of beef
Salmon
Milanese
Pizza
Sautéed vegetables
Tomato au gratin
New
Delete
A
O
250°
EasyService
O
Lunch
A-La-Carte
I
1
2
3
4
5
6
7
8
9
10
I
Grilled chicken
breast
Pizza
Baked salmon
4'
45°C
END
2'
START
CREATING A NEW RACKCONTROL
PROGRAM
In addition to the RACKCONTROL programs already
present, customized programs can be created.
Modifying a RACKCONTROL program
To modify a RACKCONTROL program, operate on
the sets shown in the left hand column A. The
COOKING MODE, TEMPERATURE, FAN (excluding
STEAM MODE) and BUTTERFLY VALVE HUMIDITY
OR STEAMTUNER) can be modified at any time.
Once the modification is made, you may save, copy,
rename or delete the program. In this case, press
the FUNCTIONS BUTTON and proceed as explained
on page 26 of this instruction manual.
From the home sceen, press the RACKCONTROL
ICON. Then press the MANUAL BUTTON.
A-La-Carte
Manual
Breakfast
Lunch
Multibaker
Steam Mix
27
Page 72
OPERATION
COMBI OVEN OPERATION MANUAL
The Manual program allows the creation of a new
program and also works in RACKCONTROL MODE
without memorizing the program. In the second
case, on exiting the program, the cooking sets set
will be lost.
To create a new program, enter the RACKCONTROL
MANUAL section and enter the desired cooking
settings into the left hand column. Press the
FUNCTIONS BUTTON and save the program as
explained on page 26 of this instruction manual.
Only after the program has been saved is it possible
to enter the list of dishes.
Using the RackControl in MANUAL MODE
If the program set is to be saved, RackControl can
be used in MANUAL MODE.
However, in this mode specific plates cannot be
saved and the generic name “Tray” is displayed for
all levels.
USING THE EASYSERVICE FUNCTION IN
RACKCONTROL
RackControl is designed to cook dishes separately
on dierent levels. Dishes can be introduced at
the same time or at dierent times. At the end of
cooking as the time expires, the oven will indicate
which level has been reached.
By activating the EASYSERVICE FUNCTION, it is
possible to have all of the dishes ready at the same
time. In this way, the oven informs when it is time
to insert the dishes at the various levels so that they
are ready at the same time.
Only levels with the time parameter setting can be
selected (not with the core probe parameter).
Select the dishes to be served at the same time
(maximum 10) and press the START BUTTON.
At the end of pre-heating (if present), the oven will
beep and the word IN will appear in the right hand
box. Enter the dishes with the longest cooking time.
The acoustic signal is reset and the countdown
begins with the opening and closing of the door,
In the other levels, the respective time to place each
dish in the oven is highlighted in green. The warning
sound starts intermittentantly for 15 seconds. Wait
until the timer reaches 0 and the wording IN is
displayed before placing the dish in the oven. By
doing this all of the dishes will cook exactly at the
same time.
O
250°
EasyService
O
Lunch
A-La-Carte
I
1
2
3
4
5
6
7
8
9
10
I
START
Activate EasyService
The EASYSERVICE FUNCTION is only available
when the oven is in STOP MODE and can be
activated by moving the EASYSERVICE SWITCH
BUTTON to position l. This action allows access
to the list of dishes of the relative RACKCONTROL
program.
28
Page 73
OPERATION
Manual
Regeneration parameters
COMBI OVEN OPERATION MANUAL
Using RackControl with Easy Service
During the use of EasyService, other plates can
be added in RACKCONTROL MODE, which will
be controlled independently from those selected
for EasyService. Both functions can be used at the
same time by first activating EasyService and then
adding other plates in RACKCONTROL MODE.
O
250°
Lunch
A-La-Carte
I
1
2
3
4
5
6
7
8
9
10
Salmon
Milanese
Sautéed vegetables
Tomato au gratin
-3'
OV
-3'
-2'
STOP
EasyService cannot be activated if RackControl is
already activated.
MANUAL
STEAMED
GRILLED
ROASTED
FRIED BRAISED AU GRATIN
BAKED
LOW TEMP.
SMOKED
EGGS ...
REGENERATED
The regeneration programs list will be displayed.
Select the desired program from the list or press
MANUAL to create a customized program.
Using the REGENERATION FUNCTION
Select MANUAL program from the regeneration
programs list to set the oven to regenerate one or
more products.
The screen will display SOFT or CRISPY
FUNCTIONS. Select SOFT if a dish cooked at low
temperature is being regenerated. Select CRISPY if
a high temperature dry phase is to be performed to
regenerate the product’s surface crust at the end of
regeneration. The functions are optional and can
both be disabled. They cannot both be selected at
the same time: they are opposite to each other.
THE REGENERATION FUNCTION
The REGENERATION FUNCTION was developed
to regenerate (or take to service temperature)
pre-cooked and blast chilled/frozen products
34° F (1° C) to 39° F (4° C). This function is
particularly suitable for regenerating products
already on the plate, but can also be used for the
regeneration of whole products on trays.
Accessing the REGENERATION FUNCTION
Press the REGENERATION PICTOGRAM on the
HOME page.
29
Page 74
OPERATION
COMBI OVEN OPERATION MANUAL
Enter the REGENERATION TIME (A) or the CORE
TEMPERATURE (B) and press the START BUTTON
(C). The oven will pre-heat automatically (empty)
and then notify when to place the items in the oven
via a sound signal and display on the screen.
Manual
Regeneration parameters
B
START
D
8'
A
C
Modifying a program
If a program that is already saved is to be modified,
select it from the programs list of the regeneration
menu.
Make the modifications desired.
Use the START BUTTON to start the program or to
save the modifications by pressing the FUNCTION
BUTTON (D) and then the SAVE BUTTON.
Rename/Delete a program
Like the cooking programs, the Regeneration
programs can also be renamed and deleted.
From the program selected, through the functions
menu, access the SAVE FUNCTION and rename or
delete to perform the desired procedure.
THE CORE PROBE AND COOKING IN ∆T
Positioning the probe
The probe detects the temperature via a tip
positioned in proximity of the probe.
The tip of the probe must be inserted into the
center and thickest part of the product.
REGENERATION PROGRAMS
Saving a new program
Personal programs can be added to the programs
already present.
To create a new program, select MANUAL
PROGRAM from the list of regeneration
programs and set the REGENERATION TIME (or
the TEMPERATURE OF THE CORE PROBE) and
activate one of the SOFT or CRISPY FUNCTIONS if
necessary.
Once the desired parameters have been set, press
the FUNCTIONS BUTTON and save the program in
the oven memory as explained on page 21 of this
instruction manual.
Cooking in ∆T (Delta-T)
The ∆T FUNCTION is used mainly for slow, low
temperature cooking.
In ∆T MODE instead of setting the temperature in
the chamber, the temperature that the oven must
maintain as constant between the product core
temperature and the chamber must be set.
30
Page 75
OPERATION
T° core probe
COMBI OVEN OPERATION MANUAL
As the core temperature rises, the temperature in
the chamber will increase in parallel. A probe must
be used for the ∆T FUNCTION. It is advised to set ∆T
between 15°C and 30°C maximum.
T° oven
ΔT
Food Cooking T° core
Red meat Rare 125° F (50°C)
Medium 140° F (60° C)
Well done 158° F (70° C)
Veal, pork and white
meat in general
Chicken Well done
Boiled and braised
meat
Fish Well done
RECOMMENDATIONS FOR COOKING
Roasts
For more eective cooking, place roasted foods on
the steel rod grill in order to achieve more uniform
cooking between the top and bottom of the food
without having to turn it during cooking.
To collect the juices, place a tray on the lower level
of the oven.
Grilling
The grill accessory must be used for grilling in the
oven. Grill on the aluminium rod grill for the best
results.
Well done 158° F (70° C)
176° F -194°
F(80-90° C)
Well done
176° F -194° F
(80-90° C)
152° F -161° F
(67°-72° C)
During grilling, the oven is typically set in
CONVECTION MODE with valve open and
temperature between 446° F (230° C) and 518° F
(270° C), depending on the type of product and
browning that is desired, with the ventilation set
between 4 and 6.
Frying
All breaded and pre-fried frozen foods can be
fried. For breaded products, spray a thin layer of
oil so that it is absorbed by the breading. Frozen
pre-fried products can be fried without adding oil.
Use non-stick aluminium trays or frying baskets.
Set the convection oven with the valve open at
a temperature of 482° F (250° C) and ventilation
between 4 and 6.
COOKING ADVICE: COOKING
UNIFORMITY
The uniformity of cooking can be modified
according to the type of product by lowering the
temperature and increasing or decreasing the fan
rotation speed.
Using the correct trays increases the oven’s general
cooking uniformity. Always select the tray with
the minimum depth possible for the product to
be cooked. Aluminum trays oer more uniform
cooking than steel trays.
RECOMMENDATIONS FOR
COOKINGVACUUM COOKING AND
PASTEURIZATION
Vacuum cooking
Cooked a product directly inside a vacuum bag
results in particularly soft and flavored meat and
decreases the perishability of the product.
Vacuum pack the product using proper cooking
bags, then set the oven with the MIXED CYCLE
at 100% humidity and fan speed between 3 and
4. The cooking chamber temperature must be a
maximum of (5-10° F) above the temperature the
core must reach. For example, to vacuum cook an
average fillet 140° F (60° C) at the core, set the oven
temperature at 145° F (63° C).
31
Page 76
OPERATION
COMBI OVEN OPERATION MANUAL
Pasteurization in jar
A product is considered pasteurized when the core
temperature reaches a value between 181° F (83° C)
and 185° F (85° C).
Based on the type of product, dimension of the
jar, and amount of product it contains, the time to
reach the core temperature may vary. It is therefore
recommended to use the core probe on a sample
jar (perforating the lid to allow the probe to enter)
in order to detect the temperature of the entire
production batch.
At the end of cooking the product must be
blast frozen quickly to 37° F (3° C) to end the
pasteurization cycle.
RECOMMENDATIONS FOR COOKING
HYDRATION OF THE STEAM
With the patented control for the hydration of the
steam, SteamTuner can modify the quality of the
steam, from very dry to very wet, according to the
product to be cooked. The dry steam is generally
used for delicate products, while the wet steam is
normally used for products that have hard fibers and
are therefore more dicult to cook.
FUNCTIONS MENU
The FUNCTIONS MENU found on the HOME screen
allows access to the routine maintenance functions
and oven use settings.
WASHING
Four types of washing that can be selected: HARD,
NORMAL and SOFT, or the RINSE ONLY MODE.
SAVE PROGRAM
WASH
COOLING
SERVICE
VERY DRY
DRY
STANDARD
MOIST
VERY
MOIST
248° F
(120° C)
167° F
(75° C)
176° F
(80° C)
203° F
(95° C)
239° F
(115° C)
Pastry such as: steamed
sponge cake, muns,
crème caramel.
Fish and shellfish in
general
Steamed chicken meat
Red meat and boiled
meats in general
Vegetables whole and in
pieces, pasta and rice
Choose one of these types of washing based on the
amount of food residues and deposits of fat in the
oven cooking chamber. HARD should be used for
deep washing and very resistant dirt. SOFT should
be used for a light wash.
Washing duration varies based on the type:
SOFT approx. 1 hour 15 mins
NORMAL approx. 1 hour 30 mins
HARD approx. 2 hour 30 mins
The RINSE ONLY MODE duration depends on the
use of a rinse aid:
duration of approx. 10 mins without rinse aid,
duration of approx. 20 minutes with rinse aid.
32
Page 77
OPERATION
COMBI OVEN OPERATION MANUAL
Select the type of detergent; liquid (LIQUID
DEGREASER) or solid (SOLID TABS).
Additionally, the program will ask for the selection
between rinse aid DESCALER & RINSE, VINEGAR or
NONE.
WASH
SELECT PARAMETERS
Wash Types
HARD WASH
NORMAL WASH
SOFT WASH
Detergent Rinse agent
RINSE ONLY
LIQUID
DEGREASER
SOLID TAB
LIQUID
DEGREASER
VINEGAR
NONE
Check Container levels
before starting wash
Container levels OK
Detergent replaced
Rinse agent replaced
Both replaced
IMPORTANT:
For correct maintenance and quality of the oven
chamber, using the detergent recommended by the
manufacturer is required.
THE USE OF A NON-APPROVED DETERGENT CAN
VOID THE WARRANTY!
Once selections have been made, press the OK
BUTTON and verify the product levels (detergent
and rinse aid) in the tanks.
Put the tanks of detergent and rinsing aid near the
oven and insert the small white and red tubes which
are placed under the oven into their respective
tanks:
CLEAR tube -> RINSE AID
RED tube -> DETERGENT
COOLING
This function quickly reduces the temperature
inside the oven chamber, in order to pass from a
high temperature type of cooking to more delicate
cooking at lower temperatures (for example, to pass
from roasting to steaming vegetables).
Press the START BUTTON and the fan will begin.
Open the oven door to promote the exit of hot air
and the entry of cooler air. This allows the desired
temperature to be reached in a short time in order
to proceed with more delicate cooking.
33
Page 78
OPERATION
COMBI OVEN OPERATION MANUAL
For safety reasons, the COOLING FUNCTION
can be enabled only with the door closed. The
door can be opened only after this program has
started. By default the oven cools the chamber
to 122° F (50° C, but a custom value can be set.
Upon reaching this temperature, the oven stops
cooling and emits a sound signal.
50°
START
SERVICE
The service menu includes four functions:
CONFIGURATION; LOG DISPLAYS, BOILER
CLEANING; and ADVANCED SERVICES which
displays a range of functions and procedures for
maintenance of the oven.
Date and Time
The DATE AND TIME FUNCTION allows the user to
update the current date and time in order to use the
oven.
DATE AND TIME
System Information
The SYSTEM INFO FUNCTION displays the software
version installed in the oven, the serial number of
the oven, and the number of hours passed since the
last time the steam generator was cleaned.
SAVE
SYSTEM INFO
CONFIGURATION
A series of parameter configurations can be
performed from this menu:
Clean Boiler
Display LOG
Advanced services
05/06/2012
Serial number:
000000/00/00
Recipe book: V 3.1
Boiler: 2 hr
34
Page 79
COMBI OVEN OPERATION MANUAL
OPERATION
Language
The language in which the commands and
messages are seen on the display can be selected
using this function.
Shower Block/Unblock
This function allows the solenoid valve that delivers
water to the retractable hand shower, to be open
and closed.
You can choose the following options:
• Shower always usable
• Shower active with door open
• Shower always blocked
Lighting
The LIGHTING FUNCTION allows the brightness of
the display to the adjusted. Select this function, then
adjust the brightness using the knob on the control
panel and press SAVE.
DISPLAY LOG
The function proposes the chronological list of the
ALARMS LOG and the WASHING LOG.
ALARMS LOG displays all of the errors that have
been detected and shown on the oven display
during its operation.
WASHES LOG displays all of the washes and the
type of wash performed by the oven with the date
and start time recorded.
ADVANCED SERVICES
This function is protected by a password and allows
access to the configuration settings and inspection
functions reserved for qualified technical sta.
Date Import/Export
By connecting a USB under the control panel, the
import and export functions of some of the
functions described above are activated.
35
Page 80
COMBI OVEN OPERATION MANUAL
OPERATION MAINTENANCE AND CLEANING
Insert an empty USB to export the RECIPE BOOK
and HACCP LOGS (when activated this function
records the cooking procedure and all its data: time,
chamber temperature, core probe temperature,
start-up and all phase changes, etc.).
Insert a loaded USB drive to import data (for
example, new recipes, new parameters, or new
languages) to the oven software.
MANUAL CLEANING
Disconnect the appliance from the electric
power supply before performing any cleaning or
maintenance actions. At the end of the working day,
clean the appliance, both for reasons of hygiene
and to prevent operating faults.
The oven should never be cleaned with direct
water or high pressure jets. Moreover, the appliance
should not be cleaned with ordinary steel brushes
or scrapers.
Wait until the cooking chamber is cold. Remove
the tray-trolley stops . Remove the loose residue
manually and put the detachable parts in the
dishwasher.
Always use protective gloves and eyewear when
handling any chemical including wash or rinse
liquids.
Use and follow all directions supplied by the
manufacturer of the liquids listed on the containers
and as instructed by your manager.
Observe all rules for storage of chemicals supplied
by the chemical manufacturer.
Do not use unauthorized abrasive cleaners on the
oven for any reason, including any wire or metal
scrapers, or pressure washing of any kind.
NOTE: Damage caused to any surface, gasket, or
part due to abrasive chemicals or tools because of
improper cleaning or without using the specified
cleaning agents will void any warranty claims.
Detergent must contain less than 5% (by weight)
Sodium Hydroxide.
If the oven is equipped with the automatic cleaning
system, the cleaning hoses will be pre-attached to
the unit. Please take care placing the correct hose
in the correct chemical. The red hose is for cleaning
detergent and the clear hose is for rinse aid.
You should use warm soapy water to clean
the cooking chamber. All the surfaces must be
thoroughly rinsed afterwards, ensuring that there is
no detergent residue.
To clean the outside of the oven, use a damp cloth
and a mild detergent.
Cleaning Chemicals
Use only BKI® approved cleaning agents to clean
the oven interior.
Unauthorized cleaning agents may discolor or harm
interior surfaces of the oven.
Read and understand the manufacturer’s label and
material safety data sheet before using the oven
cleaner and rinse aid.
BKI® Approved Cleaning Chemicals:
Detergent – ECOLAB Greasecutter Plus
Rinse Aid – ECOLAB R/O Free Rinse Additive
Solid Tablet – BKI®
Detergent Rinse Aid
36
Page 81
COMBI OVEN OPERATION MANUAL
MAINTENANCE AND CLEANING
Daily Cleaning
At the end of a working day, clean the equipment,
both for hygienic reasons and to avoid
malfunctioning.
The oven must never be cleaned using direct or
high pressure water jets.
Never use pan-scrubbers, steel brushes, or scrapers
or abrasive cleaners to clean the inside or outside of
the oven.
Wait for the cooking compartment to cool down.
Remove the side tray racks. Clean by hand or in dish
washer.
To clean the oven external parts, use a damp cloth
and a non-aggressive cleaner.
Cleaning The Glass
The door window can be cleaned both on the
outside and on the inside. To do this, turn the latch
that locks the internal window in position in a
clockwise direction and, once the window is open,
clean it with a suitable detergent. Never use abrasive
materials.
The glass should then be closed properly and
locked in place by turning the relevant latch
counterclockwise.
Humidity Discharge
The humidity discharge expels the vapors produced
inside the cooking chamber.
2
1
Check that it is always perfectly clean and free from
obstructions.
Steam/Humidity Stack
Cleaning–Control Panel Ventilation Filter
The oven control panel ventilation filter must be
cleaned at least once a month by washing the
filter by hand with soap and water. Depending on
working environment, additional cleaning may be
required.
To slide the filter out, pull downward and apply
force on the relevant hand-hold.
It is good practice to replace the filter at least once
a year or even more frequently whenever the oven
operates in environments in which there is a high
concentration of flours or similar substances.
In all cases, the filter must be replaced when it is
consumed or damaged; it must be requested from
BKI® as a non-warranty part.
Filter
37
Page 82
COMBI OVEN OPERATION MANUAL
PRODUCT OVERVIEW
Name Description Action Name
Chamber Probe Compartment probe error Cooking block, automatic
restore.
Core Probe Core probe error Manual restore. Replace core probe.
Motor Safety Motor alarm Cooking block,
automatic re-set.
Inv Motor Inverter alarm Cooking block,
automatic re-set.
Chamber Safety Compartment safety high
limit.
Cooking block,
manual re-set.
Replace compartment
probe.
If continuous, contact
service agency.
If continuous, contact
service agency.
If continuous, contact
service agency
PWM PWM board error
(communication timeout or
problems on fan speed)
PWM 2 PWM second board error
(communication timeout or
problems on fan speed)
Hi Temp Control compartment
temperature too high.
No Water No water for the
production of steam.
Com PWM PWM board
communication error
Com PWM2 PWM2 board
communication error
Communication Main board
communication error
No Drain Boiler water did not drain
correctly
Power Fail Electrical power failure Cooking block. Press master knob for
Probe 4 Humidity control probe 4
alarm
Probe 5 Humidity control probe 5
alarm
Cooking block. Contact service agency
Cooking block. Contact service agency.
Cooking is blocked, automatic
restore.
Cooking is blocked, automatic
restore.
Cooking block. Remove power and then
Cooking block. Remove power and then
Cooking block. Remove power and then
Cooking block. Remove power and then
Cooking block. Replace humidity probe 4.
Cooking block. Replace humidity probe 5.
Check oven’s perimeter
ventilation (louvers) and
the correct functioning
of the cooling fans of the
components. Clean Filter
(see page 37).
Check water connections
give back. If continuous,
contact service agency
give back. If continuous,
contact service agency
give back. If continuous,
contact service agency
give back. If continuous,
contact service agency.
1 second.
38
Page 83
COMBI OVEN OPERATION MANUAL
PRODUCT OVERVIEW
Name Description Action Name
E12 - GAS Gas burner block Cooking cycle block, manual
reset.
E13 - GAS 2 Second gas burner block Cooking cycle block, manual
reset.
E04 - Air Flow Air flow rate alarm on gas
burner
E18 - Air Flow 2 Air flow rate alarm on sec-
ond gas burner
E21 - No water There is no water to gener-
ate steam
E24 - No water
litre-meter
Litre-meter, washing alarm Washing block, manual restor Press the manual restor
Cooking cycle block, manual
reset.
Cooking cycle block, manual
reset.
Cooking cycle block; automatic reset.
Press manual restore.
(encoder button); if the
problem persists, contact
the support centre.
Press manual restore.
(encoder button); if the
problem persists, contact
the support centre.
Check the obstructions
of the combustion fumes
exhaust chimney, otherwise contact the assistance centre.
Check obstructions to
the combustion fumes
discharge chimney, otherwise contact after-sales
assistance.
Check the connection to
water pipeline and make
sure the shut-o valve is
open.
(encoder button) If the
problem persists, contact
the support centre.
39
Page 84
COMBI OVEN OPERATION MANUAL
BKI LIMITED WARRANTY
2 years standard warranty boiler plate attached adjusted to 2 years
LIMITED WARRANTIES AND REMEDIES. Seller warrants that at the time of shipment the Products will be
free from defects in material and workmanship for a period of no longer than TWO YEAR from the original
installation by an authorized representative or no longer than TWO YEAR AND THREE MONTHS from the date
of shipment from the factory. Defective conditions caused by abnormal use or misuse lack of or improper
maintenance damage by third parties alterations by unauthorized personnel acts of God failure to follow
installation and/or operating instructions or any other events beyond the reasonable control of the Seller
will NOT be covered under this Warranty. The obligations of the Seller under this warranty shall be limited to
repairing or replacing (at the option of the Seller) any part with the exception of lamps, fuses, door gaskets,
and glass (which are not covered under this warranty) which is found defective in the reasonable opinion of
the Seller. Any part found defective by the Seller will be repaired or replaced without charge F.O.B. factory
Simpsonville South Carolina or F.O.B. authorized BKI Distributor. Seller and/or its authorized representatives
will assume the normal replacement labor expense for the defective part for the period of the warranty as
stated above including reasonable (up to 100 mile or 2 hr round trip) travel time where replacement work is
performed during standard business hours and not subject to overtime holiday rates and/or any additional
fees. IN NO EVENT SHALL THE SELLER BE LIABLE FOR LOSS OF USE LOSS OF REVENUE OR LOSS OF
PRODUCT OR PROFIT OR FOR INDIRECT INCIDENTAL SPECIAL OR CONSEQUENTIAL DAMAGES INCLUDING
BUT NOT LIMITED TO FOOD SPOILAGE OR PRODUCT LOSS. THIS WARRANTY DOES NOT COVER GLASS
BREAKAGE. THE ABOVE WARRANTY IS EXCLUSIVE AND ALL OTHER WARRANTIES EXPRESS OR IMPLIED ARE
EXCLUDED INCLUDING THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR
PURPOSE. Any appliance replacement part (with the exception of lamps, fuses, gaskets, and glass) which
proves to be defective in material or workmanship within ninety (90) days of installation will be replaced
without charge F.O.B. Factory Simpsonville SC or F.O.B. authorized BKI Distributor. The user shall have the
responsibility and expense of removing and returning the defective part to the Seller as well as the cost of
reinstalling the replacement or repaired part.
40
Loading...