BKI KT061R, EHG062R Service Manual
Revised 9.24.2018
Combi-King® Combination
Oven Series
Series: ETE, EHE, ETG, EHG
Operation Manual
COMBI OVEN OPERATION MANUAL
DEAR CUSTOMER
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 our one touch touchscreen controls, 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, our Combi-King® ovens 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.
Appliance Model _______________________________
S/N ___________________________________________
Dealer ________________________________________
Installer _______________________________________
Date of Install _________________________________
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
BKI Worldwide, Inc. is a wholly owned subsidiary of
Standex International Corporation.
2
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
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
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
Worldwide, Inc.
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)
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.
• Heating flammable liquids
• 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.
California Residents Only
WARNING: This product can expose you to
chemicals including chromium which is known to
the State of California to cause cancer and birth
defects or other reproductive harm. For more
information go to www.P65Warnings.ca.gov.
5
WARNING
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
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
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
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
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
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
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
SMOKED
LOW TEMP.
Low Temp. Smoked
RACK CONTROL
REGENERATED
Regenerated
Rack Control
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).
12
Knob
Loading...