Cleveland OES-10.20 Manuel de service

Operator’s Manual

Use and Care Instructions

CONVOTHERM BY CLEVELAND

COMBINATION OVEN-STEAMERS

1333 East 179th Street

Cleveland, Ohio 44110

Phone: [phone]

Fax: [phone]

www.clevelandrange.com

Part No. COMBI-OPM REV. A, 8/05

FOR YOUR SAFETY

Do not store or use gasoline or
other flammable vapors or liquids
in the vicinity of this or any other
appliance.

WARNING

Disconnect power before

servicing.

WARNING

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.

IMPORTANT

IT IS IMPORTANT TO POST INSTRUCTIONS WHICH ARE TO BE FOLLOWED
IN THE EVENT THE USER SMELLS GAS. THESE INSTRUCTIONS MUST BE
DISPLAYED IN A PROMINENT LOCATION, AND MUST BE FULLY
UNDERSTOOD BY ALL USERS OF THIS EQUIPMENT. THIS INFORMATION
SHOULD BE OBTAINED FROM YOUR LOCAL GAS SUPPLIER.

ALL SERVICE MUST BE PERFORMED BY A QUALIFIED

CLEVELAND RANGE AUTHORIZED TECHNICIAN.

Do not connect Combi steamer-oven drain connection to any drain material

that cannot sustain 140

WARNING

o

Fahrenheit.

This Operation Manual is a part of your new Cleveland Range combination oven

steamer. You must keep and maintain it for the entire life span of your Combi 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

Cleveland STATEMENT OF POLICIES

L I M I T E D W A R R A N T Y

CLEVELAND RANGE products are warranted to the original purchaser to be free from defects in materials and workmanship
under normal use and service for the standard warranty period of one year from date of installation or 18 months from date of
shipment, which ever comes first.

CLEVELAND RANGE agrees to repair or replace, at its option, f.o.b. factory, any part which proves t o be defective due to
defects in material or workmanship during the warranty period, providing the equipment has been unaltered, and has been
PROPERLY INSTALLED, MAINTAINED, AND OPERATED IN ACCORDANCE WITH THE CLEVELAND RANGE OWNER’S
MANUAL.

CLEVELAND RANGE agrees to pay any FACTORY AUTHORIZED EQUIPMENT SERVICE AGENCY (within the continental
United States, and Hawaii) for reasonable labor required to repair or replace, at our option, f.o.b. factory, any part which proves
to be defective due to defects in material or workmanship, during the labo r warranty period. This warranty includes travel time
not to exceed two hours and mileage not to exceed 50 mile s (100 miles round-trip), BUT DOES NOT INCLUDE POST START­UP, TIGHTENING LOOSE FITTINGS, MINOR ADJUSTMENTS, MAINTENANCE, CLEANING OR DESCALING.

The standard labor warranty allows factory payment of reasonable labor required to repair or replace such defective parts.
Cleveland Range will not reimburse the expense of labor required for the repair or replacement of parts after the standard
warranty period, unless an Extended Labor W arranty Contract has been purchased to cover the equipment for the balance of the
warranty period from the date of equipment installation, start-up, or demonstration.

PROPER INSTALLATION IS THE RESPONSIBILITY OF THE DEALER, THE OWNER-USER, OR INSTALLING
CONTRACTOR, AND IS NOT COVERED BY THIS WARRANTY. Many local codes exist, and it is the responsibility of the
owner and installer to comply with these codes. Clev eland Range equipment is built to comply with applicable standards f or
manufacturers, including UL, ANSI, NSF, ASME/Ntl. Bd., CSA, and others.

BOILER (Steam Generator) MAINTENANCE IS THE RESPONSIBILITY OF THE OWNER-USER AND IS NOT COVERED BY
THIS WARRANTY. The use of good quality feed water is the responsibility of the Owner-User (see Water Quality
Recommendations below). THE USE OF POOR QUALITY FEED WATER WILL VOID EQUIPMENT WARRANTIES. Boiler
maintenance supplies, including boiler hand hole gaskets, are not warranted beyond the first 90 days after the date the
equipment is placed into service. Preventive maintenance records must be available showing descaling per applicable
Cleveland Operator Manual for Boiler Proration Program considerations.

WATER QUALITY RECOMMENDATIONS

TOTAL DISSOLVED SOLIDS less than 60 parts per million
TOTAL ALKALINITY less than 20 parts per million
SILICA less than 13 parts per million
CHLORIDE less than 30 parts per million
pH FACTOR greater than 7.5

The foregoing shall constitute the sole and exclusive remedy of or iginal purchaser and the full liabilit y of Cleveland Range fo r
any breach of warranty. THE FOREGOING IS EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES, WHETHER
WRITTEN, ORAL, OR IMPLIED, INCLUDING ANY WARRANTY OF PERFORMANCE, MERCHANTABILITY, OR FITNESS
FOR PURPOSE, AND SUPERSEDES AND EXCLUDES ANY ORAL WARRANTIES OR REPRESENTATIONS, OR WRITTEN
WARRANTIES OR REPRESENTATIONS, NOT EXPRESSLY DESIGNATED IN WRITING AS A “WARRANTY” OR
“GUARANTEE” OF CLEVELAND RANGE MADE OR IMPLIED IN ANY MANUAL, LITERATURE, ADVERTISING BROCHURE
OR OTHER MATERIALS.

CLEVELAND RANGE’S liability on any claim of any kind, inclu ding negligence, with respect to the goods or services covered
hereunder, shall in no case exceed the price of the goods or services, or part thereof, which gives rise to the claim. IN NO
EVENT SHALL CLEVELAND RANGE BE LIABLE FOR SPECIAL, INCIDENTAL, OR CONSEQUENTIAL DAMAGES, OR ANY
DAMAGES IN THE NATURE OF PENALTIES.

Free Start-Up Program

Get the most from your Cleveland Range equipment

with Cleveland Range’s “Free Start-Up.”

Performance Check-Out: Contact your Cleveland Range maintenance and

repair center for your Performance Check-Out before starting your new
Convotherm by Cleveland Combination Oven-Steamer. The Performance
Check-Out includes: inspection of installation, review of cleaning and
maintenance instructions, and start of warranty protection.

Equipment Demonstration: After your Performance Check-Out, contact your
Cleveland Range sales representative for your free demonstration of proper
operation, optimal use, and correct care of your new equipment.

Use and Care Video: After your Equipment Demonstration, your sales
representative will present and explain your free copy of the Cleveland Range
Use and Care Video. (Combi video release expected in September 2005.)

Consult your Customer Service Directory or call Cleveland Range at 216-481­4900 to begin your free Start-Up Program.

Your “Combi” in Action

You can cook a variety of foods in your Convotherm by Cleveland Combination
Oven-Steamer, or “Combi,” using hot air, steam, and Combi hot air and
superheated steam.

Your Combi is extremely versatile and can cook sous-vide as well as steam,
blanch, poach, stew, boil, roast, braise, bake, grill, “fry,” gratinate, rethermalize
and defrost.

Just place food in containers or on wire racks, select the cooking mode, and time, or
core temperature and start cooking with your Combi.

NOTICE: Cleveland Range Convotherm by Cleveland Combi Oven-Steamers
(Combis) are intended for commercial use only.

NOTICE: The ambient temperature must be between 40°F and 95°F.

TABLE OF CONTENTS

Safety instructions 1

Convotherm by Cleveland Combi Oven-Steamers 13

Operating Elements and their Functions

Tables & Tips for Cooking with the Combi 16

Steaming, Combi Hot Air and Steam, Hot Air, Retherm
Measuring Core Temperature, Convotherm by Cleveland Cookbook

Cooking charts:

Vegetables and side orders
Fish and crustaceans
Meat and sausage products
Game and poultry
Baked items and desserts

Cooking with Convotherm by Cleveland 43

Measuring Core Temperature, Delta-T Cooking,
Cook

Steaming, Combi Hot Air and Superheated Steam, Hot Air, Retherm,

&Hold, Extra functions

CONVOTHERM by Cleveland Cookbo ok 61

Editing Recipes, Working with Press & Go (symbol)

Working with Recipes, Working with the Cookbook,

Maintenance and Cleaning 69

Rinsing Steam Generators, Semi-Automatic Cleaning,
Automatic Cleaning

Setup 79

Default Settings, Memory Settings, Temperature
Display, Network Address, Language

Signal Tone, Volume, Time, Date, Order of Cookbook,

? What to do if ... 83

Troubleshooting, Emergency Operation

Safety

Hot Air, Steam, and Condensate Steam will cause burns and scalds.
When opening Combi doors: ALWAYS stand to the hinge side and back from the

Combi doors. Open Combi doors to the “airing” position, and wait for the steam
and heat to dissipate before carefully opening the door.

DO NOT lean into the Oven Compartment.
DO NOT breathe steam, hot air, or condensate.

The Oven Compartment and Contents (food, pans, racks, etc.)
are HOT. Use caution, and wear DRY heatproof oven mitts when
loading, unloading, or reaching into the oven compartment.

Do not place containers with liquid contents or contents that become
liquid on oven racks higher than you can see into the containers.

CAUTION

WARNING

WARNING

DANGER

1

Safety

DANGER

The Preheat Bridge and Oven Compartment can be HOT.

• Use caution when placing the Preheat Bridge in the
Oven Compartment

• Use caution when removing the Preheat Bridge from
the Oven Compartment.

• Handle with DRY heatproof gloves or mitts.

• DO NOT lean into the Oven Compartment

• DO NOT breathe steam, hot air, or superheated steam

CAUTION

WARNING

Always lock the transport trolley correctly.
The transport trolley can be HOT.
The transport trolley can be unstable and can tip.
Load the transport trolley from the bottom up.
Use caution when:

• Loading Racks, Shelves, and Trolleys

• Placing the Transport Trolley into, or removing it

from the oven Compartment.

• Putting on or removing the Thermal Cover.

• Moving the Transport Trolley.

2

Safety

A. GENERAL SAFETY GUIDELINES FOR INSTALLERS, USERS, AND SERVICE TECHNICIANS

1. Read, understand, and follow the instructions, and heed and obey the warnings of the
Installation Manual and Operators Manual, and the labels on the Combi, accessories, and
supporting products.

2. Improper installation, maintenance, cleaning, or modifications to the Combi can lead to injury
or death, and equipment and property damage.

3. Do NOT use anything but hands to operate the swit ches and controls on the Combi

4. Before each use of the Combi, inspect the cooking compartment for drain and screen
blockage.

5. Before each use of the Combi, Inspect the door glass, door gasket assembly, shelves, racks,
and accessories for proper installation and cleanliness.

6. Allow only qualified Cleveland Range authorized service representatives to service the
Combi.

7. Use only Cleveland Range, LLC factory authorized repair parts.

8. Periodically inspect the flue for signs of sootin g or blockage. If any improper operation or
malfunction of the burner system is suspected: shut down the Combi immediately and contact
your qualified Cleveland Range authorized service representative to inspect and repair the
Combi at once.

9. STEAM – To help avoid steam burns:
a. Remember at all times that steam can cause severe burns.
b. Do not reach into the Combi without wearing DRY heatproof gloves. Wet or damp gloves

can conduct heat and may cause burns when touching hot items.
c. Stand back and to the hinge side of the door.
d. Open the Combi door by turning the handle to the ho rizontal (“airing”) position.
e. Wait for the steam and condensate to clear.
f. Stand back and to the hinge side of the door and slowly open the door.
g. Wear DRY heatproof gloves or mitts.
h. Note: Cooking is interrupted whenever the door is opened.

10. Never breathe steam, condensate, or hot air.

11. 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.

12. 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 b reathe gas or steam from the exhaust vents.

• Use extreme caution when working on or near the exhaust vents, surrounding area and

component parts.

13. SCALDS – Do not place containers with liquid contents or contents that become liquid on
oven racks higher than you can see into the containers.

3

Safety

14. SCALDS – Cover containers (individual or on trolleys) containing hot or hot liquid items to
help prevent spills during transport.

15. 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.

16. 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 electrical and electronic components.

17. CLEANING AND DAILY MAINTENANCE – Wait for the Combi to cool before cleaning and
performing daily maintenance.

18. CLEANING AND DAILY MAINTENANCE – Do NOT spray water in a hot cooking
compartment.

19. CLEANING AND DAILY MAINTENANCE – Do not use hoses, power cleaners or pressure
washers, or harsh or abrasive cleaning agents inside OR outside the cooking compartment.

20. CLEANING AGENTS – Use only genuine Convotherm by Cleveland and Cleveland Range
cleaning and descaling products.

21. CLEANING AGENTS – Follow the instructions and heed and obey the warnings on the
labels.

22. CLEANING AGENTS – Products other than genuine Convotherm by Cleveland and
Cleveland Range cleaning and descaling products can damage the Combi, cause injury, or
present heath hazards.

23. Wear BOOTS appropriate to the work area to help protect feet, and to help prevent slips and
falls.

24. 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.

B. Safety Training and Operator’s Training

1. To help avoid injuries, accidents and damage to the Combi Oven-Steamer, the owner /
operator must instruct and train employees on a regular basis.

2. The appliance may only be used by trained employees.

3. Regular safety training for the operating staff is very important.

4. Convotherm by Cleveland Combi Oven-Steamers are intended for commercial use only.

C. NEVER!

1. Combis must never be operated in a toxic atmosphere, or in an area at risk of explosion.

2. Combi must never be started or operated at a temperature lower than 40°F, including after
transport, or storage outside, or in an unheated area.

3. The Combi must never be operated outside.

4

Safety

4. Combis must never be used to cook foodstuffs in sealed containers not designed for this
purpose. (Combis are excellent for “purpose built” containers such as sous vide
packages.)

5. Combis must never be used to heat flammable items such as oils, fats, cloths, or similar
items.

6. Combis must never be used to heat non-food items (except suitable appliance
accessories).

D. Gas Supply and Electricity Supply

1. The installer / owner is responsible for furnishing and installing gas supply lines, valves,
regulators, and accessories (Gas Combis.)

2. The installer / owner is responsible for furnishing all electrical lines and accessories.

3. When installing gas and / or electric supply lines and accessorie s, observe the following:
a. The gas supply type must match the type of gas specified on the rating plate. (Gas

Combis.)

b. The electricity supply must match all electrical and wiring requirements specified on the rating

plate.

c. For further information regarding gas and electricity supply: refer to the Installation

Manual.

d. For gas Combis: Obtain and post gas leak p ro ced ure instructions in a prominent

location. These instructions may be obtained from your gas supplier.

4. The installation of this Combi must conform with:
a. The Basic Plumbing Code of the Building Officials and Code Administrators International, Inc.

(BOCA)

b. 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. (Gas Combis).

c. The National Electrical Code, ANSI/NFPA 70 (latest edition) or the Canadian Electrical

Code, CSA C22.2 as applicable.
d. The Food Service Sanitation Manual of the Food and Drug Administration (FDA).
e. All applicable state and local laws, codes, and regulations.
f. 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-off valve
must be disconnected
testing of that system at test pressures in excess of 14” Water Column (1/2 psi or

3.45kPa). Leak test all joints and fittings with 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-off 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 soap and
water solution after opening the main manual shut-off valve.

from the gas supply piping system during any pressure

5

Safety

DANGER

FIRE OR EXPLOSION HAZARD

LEAKING GAS CAN CAUSE FIRE OR EXPLOSION. INJURY, DEATH,
OR PROPERTY DAMAGE WILL RESULT.

If the operator smells gas, or suspects there is a gas leak, immediately
refer to the posted gas leak instructions.

The posted instructions are provided by the local gas supplier, and
supersede any other instructions.

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.

• If the gas supplier cannot be reached, call the fire department.

Use extreme caution during testing or service with the access covers removed.
Death, severe electrical shock, or equipment damage can result from touching

any component inside a Combi when the main external power switch is in the
ON position.

DANGER

DANGER

Do NOT attempt to operate a Combi during a power failure!
In the event of a power failure: turn OFF the Main External Power

Switch and the Control Power Service Disconnect Switch.
If the power failure is prolonged: turn OFF the gas and water supplies.
When power is restored: restart a Combi with the Startup Procedure.

6

Safety

E. Damage to or Malfunction of the Door

1. If the glass door panels are nicked, scratched, or cracked: remove the Combi from service
and replace the glass immediately. Otherwise, the glass panels may shatter during
operation.

2. The Combi Oven-Steamer can only work with a functioning magnetic door switch. If a
malfunction occurs, immediately contact your qualified Cleveland Range authorized
service representative.

F. All Combis

1. To help your CONVOTHERM by Cleveland Combi Oven-Steamer remain in good working
order, it must be serviced regularly by a qualified Cleveland Range authorized service
representative.

2. Keep the disappearing door guide rails clean.

3. Lubricate the disappearing door guide rails regularly with food-grade grease and a soft, lint-free
cloth.

4. Check regularly to ensure that the screws and hinges of the disappearing doors are firmly in
place and operating properly.

5. When not using the Combi for extended periods, shut off the water, gas and electricity
supplies to the Combi Oven-Steamer.

6. Do not place or store anything on top of or underneath the Combi

7. The exhaust vent area and the top of the Combi are hot.

8. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.

9. Do not block or obstruct the area beneath the gas Combi with objects of any kind.

10. Use the gas Combi Oven-Steamer in a draft-free and well vented environment.

11. Proper air supply for combustion and ventilation is REQUIRED for and CRITICAL to safe,
efficient operation of a Combi.

12. Make sure the air vents of the Combi are not blocked.

G. Cleaning

1. Use the hand shower only inside the oven chamber.

2. Never use the hand shower, hose, pressure washer or similar device on the outside of the
Combi.

3. Never spray the air intakes or outlets of the Combi.

4. Clean and maintain the Combi Oven-Steamer only when the Combi is cold.

5. Do not spray water into a hot oven chamber.

6. Regular cleaning of the Combi Oven-Steamer after use, inside and out, will help
guarantee many years of satisfaction from your CONVOTHERM by Cleveland Combi
Oven-Steamers.

7. Use only genuine Convotherm by Cleveland and Cleveland Range 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 heath hazards.

8. Never use irritant, acidic, or highly alkaline cleaners, or abrasive agents.

9. Damage caused as a result of improper cleaning will invalidate any warranty claims.

10. Do not use hoses, pressure washers, high-pressure cleaners, or water jets to clean your
Combi Oven-Steamer.

7

Safety

H. Before Switching On

1. Turn ON the exhaust hood before starting the Combi

2. Lock the Suction Plate into place top and bottom.

3. Never reach behind the Suction Plate during ope ratio n.

4. Never manually stop the fans.

5. Lock the Engaging Frame or the Shelf Rack into place.

6. If the Combi has been delivered when the outside temperature is below 40° F then wait for
the Combi to warm up to room temperature (about 72° F) before operating.

7. If the Combi has been delivered when the outside temperature is below 32° F then the
cooking compartment high limit safety thermostat will be tripped.

a. The cooking compartment high limit safety thermostat must be reset a qualified

Cleveland Range authorized service technician.

b. Wait for the Combi to warm up to room temperature (about 72°F) before operating.

8. If the Combi has been delivered when the outside temperature is below 23° F then the
steam generator high limit safety thermostat will be tripped.

a. The boiler high limit safety thermostat must be reset by a qualified Cleveland Range

authorized service technician.

b. Wait for the Combi to warm up to room temperature (about 72°F) before operating.

9. Remove the plastic cover from the tip of the Temperature Probe before starting the Combi.

10. In case of an “E...” error message, refer to the chapter “What to do if...”

I. Before Startup for Use

Note: If the COMBI has been delivered when the outside temperature is below 40° F then
wait for the COMBI to warm up to room temperature (about 72° F) before operating.

Note: If the COMBI has been delivered when the outside temperature is below 32° F then the
cooking compartment high limit safety thermostat will be tripped. The cooking compartment
high limit safety thermostat must be reset a qualified Cleveland Range authorized service
technician. Wait for the COMBI to warm up to room temperature (about 72°F) before
operating.

Note: If the COMBI has been delivered when the outside temperature is below 23° F then the
steam generator high limit safety thermostat will be tripped. The steam generator high limit
safety thermostat must be reset by a qualified Cleveland Range authorized service
technician. Wait for the COMBI to warm up to room temperature (about 72°F) before
operating.

Note: Remove the plastic cover from the tip(s) of the Temperature Probe before starting the Combi.

8

Safety

1. After initial installation, check:
a. Suction Plate (Hinged Fan Guard) for both swing and latch action.
b. Hinged Removable Pan Racks for remove, replace, and latch action.
c. Universal Rack for correct installation.
d. Loading Trolley for proper roll in and out action (floor models only).
e. Pre-heat Bridge for correct fit (floor models only).
f. Descaling port cap is on and properly tightened.
g. Test Water Supply Lines

1) Check all connections for proper tightness.

2) Remove the side panel of the Combi to inspect water connections inside the
Combi.

3) Open the water supply valves.

4) Check all lines and connections for leaks, both inside and outside the Combi.

5) If Startup and Checkout will be performed next, leave side panel off; otherwise,
replace the side panel and secure it to the Combi.

h. Test Gas Supply Lines

1) Check all connections for proper tightness.

2) Remove the side panel of the Combi to inspect water connections inside the Combi.

3) Open the gas supply valve.

4) Check all lines and connections for leaks with a soap and water solution.

5) If Startup and Checkout will be performed next, leave side panel off; otherwise,
replace the side panel and secure it to the Combi.

2. Turn ON the exhaust hood.

3. Turn ON the water supply valve(s).

4. Turn ON the gas supply valve(s).

5. Turn ON the Main External Power Switch.

6. Turn ON the Control Panel Service Disconnect Switch (Fig. 6-2).

7. Turn ON the COMBI with the ON / OFF key

9

.

Safety

J. Startup Procedure (Lighting Instructions)

1. Turn ON the exhaust hood.

2. Turn ON the water supply valve(s).

3. Turn ON the gas supply valve(s).

4. Turn ON the Main External Power Switch.

5. Turn ON the Control Panel Service Disconnect Switch (Fig. 6-2).

6. Turn ON the COMBI with the ON / OFF key

K. Shutdown Procedure (Shutdown Instructions)

a. Turn OFF the COMBI with the ON / OFF key
b. Turn OFF the Control Panel Service Disconnect Switch (Fig. 6-2).
c. Turn OFF the Main External Power Switch.
d. Turn OFF the gas supply valve(s).
e. Turn OFF the water supply valve(s).
f. Turn OFF the exhaust hood.

M. Risk of Burns!

1. When loading or removing dishes:
a. Food containers, grills, the tray trolley, and on the inner side of the door are HOT.
b. Wear DRY heatproof gloves or mitts.

.

.

2. During operation the temperature of the glass panel in the door and the outer casing can
rise above 140°F.

N. Risk of Scalds!

1. Do not place containers with liquid contents or contents that become liquid on oven racks
higher than you can see into the containers.

2. Cover containers (individual or on trolle ys) containing hot or hot liquid items to help
prevent spills during transport.

3. Observe and heed and obey and obey and obey the additional warnings and warning
labels posted on the Combi, trolley, and accessories.

10

Safety

O. Maximum Combined Weight of Food and Containers or Accessories:

Model Number Maximum Total Weight Maximum Per Shelf

6.10 66 lbs Max. 33 lbs per shelf

6.20 132 lbs Max. 33 lbs per shelf

10.10 110 lbs Max. 33 lbs per shelf

10.20 220 lbs Max. 33 lbs per shelf

12.20 265 lbs Max. 33 lbs per shelf

20.10 220 lbs Max. 33 lbs per shelf

20.20 397 lbs Max. 33 lbs per shelf

P. Fixing and Swiveling the Engaging Frame for Tabletop Model

1. To Swivel: release upper and lower springs.

2. To Disconnect: push pivoted engaging frame upward s and lift out.

3. Make sure that the runners do not become bent; otherwise grills, metal plates and
containers will no longer be safely supported.

Q. Working with the Shelf Rack / Transport Trolley and Loading Trolley

1. Tip Hazard! Do not load the Trolley so it is top-heavy! It may tip over!

2. Set the Foot Brake before loading the Trolley.

3. Load the Trolley from the bottom up.

4. Always close the Pan Lock.

5. Set the Foot Brake when loading or unloading dishes onto or from the Trolley.

6. Use the Trolley Handle to push the Transport Trolley into the oven chamber.

7. Push the Shelf Rack Trolley or Transport Trolley to the Stop Position in the oven
chamber and set the Foot Brake.

8. Use the Trolley Handle to pull the Transport Trolley out of the oven chamber.

9. During cooking, remove the Trolley Handle and ha ng it on the left side of the Combi.

10. Empty the removable condensate water tray at the bottom of the Transport Trolley often
to reduce the danger of slipping caused by overflowing water, drippings, etc.

11. Snap the Shelf Rack into the Transport Locking Device when transporting the Shelf Rack
with the Transport Trolley.

11

Safety

12. Avoid transporting the Loading Trolley, Plated Banquet Trolley, Transport Trolley, and
caster mounted Combi Oven-Steamers on slopes or uneven surface s.

13. If such is unavoidable then use extreme caution and every possible safety measure.

R. Working with the Banquet System (optional feature with tabletop models)

1. Remove the Engaging Frame.

2. Place the roll in frame on the base of the appliance.

3. Insert the Shelf Rack.

S. Working with the Core Temperature Sensor

1. The Core Temperature Sensor may be HOT! Wear dry, heatproof gloves or mitts to
handle it.

2. The core temperature sensor is a precision measuring device. Handle with care.

3. Hang the Sensor correctly in its rack when not in use.

4. Do not allow the sensor to hang out of the oven.

5. Do not prick yourself or others with the sensor tip(s).

6. Remove the Sensor from the food before removing dishes from the oven,

T. Cleaning

1. When cleaning, wear suitable protective clothing and equipment.

2. After cleaning, leave the door handle in the Open (horizontal ) position.

U. Descaling

1. Always wear suitable protective clothing including appropriate gloves, and safety glasses.

2. Read, understand, heed and obey and obey and obey, and follow all directions on the descaler
label, MSDS, and related documents

3. Never operate the Combi Oven-Steamer when a descaler has been applied or while
descaling.

4. Descale only when the Combi is cold.

5. Immediately wipe up any leaked or spilled descaling fluid.

12

Convotherm by Cleveland Combi Oven-Steamers

g

9

4

Anything in the path of the door will be crushed.

6

3

6

5

1

KEEP HANDS CLEAR!

CAUTION

HOT!

CAUTION

HOT!

PRODUCT VIEWS

1. Control Panel

2. Disappearing Door with Double

Glass Panel

3. Door Handle

• Vertical: closed.

• Horizontal: open.

• To open the Combi door turn the

handle to the horizontal (airing)
position.

4. Combi Supports

Adjustable height legs.

5. Hand Shower

Adjustable flow.
Convenient hanger.

6. Shut-off Valve

Close when the Hand Shower
is not in use.

7. Low-Pressure Failsafe Device

8. Infeed Assist Mechanism (floor
models)

9. Rating Plate

Contains the following information:

• Power Consumption.

• Gas Type (gas models).

• Voltage.

• Number of Phases.

• Frequency.

• Model Number.

• Serial Number.

10. Door Drip Tray (Behind Door)

Built-in, self-emptying.

11. Door Switch

12. Oven light

WARNING

Oven stand:
Always set up

tabletop
appliances on
an oven stand
or work table
(minimum
hei

7

2

12

11

10

ht 24.4”).

7

2

11

3

9

4

12

8

13

Convotherm by Cleveland Combi Oven-Steamers

Control Panel

ON/OFF (1).

• When unit is turned ON:
– Self-diagnosis is performed.
– Oven light turns on.
– Steam generator fills and heats

(OEB and OGB models).

“Steam” cooking mode (2).

• Oven temperature is continuously
variable between 86°F and
248°F.

“Combi Hot Air and Superheated

Steam” cooking mode (3).

• Oven temperature is continuously
variable between 212°F and 482°F.

“Hot Air” cooking mode (4).

• Oven temperature is continuously
variable between 86°F and 482°F.

“Retherm” cooking mode (5).

• Oven temperature is continuously
variable between 248°F and 320°F.

Start/Stop (6).

•

Start cooking modes, cooking ideas,

and recipes from the Cookbook.

• Stop:

• Stops the cooking activity.

• The Signal Tone sounds to

confirm interruption of cooking
activity.

•

Escape or Exit Smart Key

functions

Cookbook (7).

• Call up, exit cookbook.

• View a list of stored recipes in the

display.

Smart Key (8).

• Set Extra Functions.

• Set-Up the Combi.

• Enter Sub-Menus.

Write/Edit (9).

• Create, change, copy, and
delete Recipes.

Figure 1-4

Control Panel

14

Convotherm by Cleveland Combi Oven-Steamers

Function and Operation Icons (10-16)

• Light up when function or activity is

engaged:

Reduced Power (10).
Burner or Electric Heating ON

(11).
Reduced Fan Speed (12 ).
Cooking Mode Engaged (13).
Button Lock (14).
Crisp & Tasty (demoisturizing)

Engaged (15).
Program Protection (16).

Display (17).

• Display in normal mode:

• Date.

• Time.

• Oven Temperature.

• Cooking Time

• Core Probe Temperature.

• Display in programming mode:

• Clear text.

• Memory.

• Symbols.

Oven temperature (18).

• Set the nominal oven temperature.

• View the actual or nominal oven

temperature.

Cooking time (19).

• Set the cooking time from 1 minute
to 9 hours, 59 minutes.

• Set Continuous Mode

1. At 9:59 or 0:01, release the

Selector Dial.

2. Turn the Selector Dial again to

the left or right.

• See the actual or nominal cooking time.

• See elapsed cooking time when

using Core Temperature mode.

• Pre-Set start time.

Core Temperature (20).

• Set the nominal core temperature.

• See the actual or nominal core

temperature.

• See the actual core temperature
during cooking time mode.

Paging / Scrolling left or right

(21/22).

• Page / Scroll one step forwards or
back in programming mode.

D

6019002_00

Selector Dial (23).

• Set:

• Oven temperature.

• Cooking time.

• Core temperature.

• Program name.

• Program number.

• Select Smart Key functions and

editing functions as well as recipes
in Cookbook.

Press & Go (symbol) (24).

• Start saved recipes with one key.

• LED below key lights up when

corresponding recipe is started.

Notes:

• Magnetic door switch
If the oven door is opened during a
program, the magnetic door switch
automatically interrupts the cooking
program. The timer stops. After
closing the oven door, the Combi
automatically continues the cooking
program. If the oven door is opened
when the buzzer sounds at the end
of a program, it will automatically
switch off.

• Operate controls with hands only!

15

Tables & Tips for Cooking with the Combi

Recommendations:

• Pre-heating: Use the automatic pre-heating program under the Smart Key.

• Crisp & Tasty (demoisturizing): Breaded products attain an even, crispy finish.

• Convotherm by Cleveland Wire Basket: Cook from all sides with NO added fat.

•

Convotherm by Cleveland Chicken Grill Rack: Cooks chickens quickly with NO added fat.

When opening Combi doors: always stand to the hinge side and back from the Combi

doors. Open Combi doors to the “airing” position, and wait for the steam and heat to

Pans and accessories placed on top of the U-Shaped racks, or with

Hot Air, Steam, and Superheated Steam will cause burns and scalds.

Dripping fat and fat residues can cause burns.

After roasting fatty foods, clean the interior of the
oven thoroughly. Otherwise, smoke may develop

during subsequent cooking.

Insert pans and accessories INSIDE the U-Shaped racks.

one edge inside and the other on top can tip and spill.

dissipate before carefully opening the door.

DO NOT lean into the Oven Compartment.

DO NOT breathe steam, hot air, or superheated steam

CAUTION

NOTICE

CAUTION

CAUTION

WARNING

16

Tables & Tips for Cooking with the Combi

WARNING

The Oven Compartment and Contents (food, pans, racks, etc.)
are HOT. Use caution, and wear DRY heatproof oven mitts when
loading, unloading, or reaching into the oven compartment.

Always lock the transport trolley correctly.
The transport trolley can be HOT.
The transport trolley can be unstable.
Use caution when:

• Filling

• Placing the transport trolley into the oven compartment.

• Removing the transport trolley from the oven compartment.

• Putting on or removing the thermal cover.

• Moving the transport trolley.

The Preheat Bridge and Oven Compartment can be HOT.

• Use caution when placing the Preheat Bridge in the
Oven Compartment

• Use caution when removing the Preheat Bridge from
the Oven Compartment.

• Handle with DRY heatproof gloves or mitts.

• DO NOT lean into the Oven Compartment

• DO NOT breathe steam, hot air, or superheated steam

WARNING

CAUTION

DANGER

17

Tables & Tips for Cooking with the Combi

Steaming

With the “Steam” mode, you can boil, steam, blanch, and poach.

Steaming at 212°F

Some of the benefits of Steaming at 212° F are:

• Dishes have rich natural color, bite, and intense flavor.

• Vitamins and Minerals are retained.

• Flavors are not transferred if different foods are steamed at the same time.

• Less fat is required.

• Steam is constantly available so work proceeds quickly and smoothly.

NOTE:

• Use perforated pans up to 2 1/2” deep. These ensure short cooking times and prevent food
at the bottom of the pan from becoming flattened.

• Break up lumps of ice in deep-frozen food so that it cooks evenly.

• When steaming different kinds of food at the same time, observe the cooking times of each

individual food item. See the Tray Timer instructions on page 55.

Recommendations:

• Vegetables: Place a solid pan under the perforated one to collect the stock for use in other dishes.

• Long-grain rice: Steam in covered containers. Use 2 parts cold water or cold stock to one part rice.

• Durum wheat pasta: Use at least 5 parts cold water to one part pasta.

• Dumplings: Steam on greased metal baking sheets. Uncover immediately after cooking.

For extended output times: keep hot in a water and starch solution.

• Potatoes may be sprinkled and mixed with fine-grained salt before steaming or soaked in
salt water for 15 minutes.

• Vegetables: Steam in perforated pans

Asparagus: Cook asparagus in unperforated pans.

•

• Seasonings: Season and butter vegetables after steaming.

• Dim Sum: Steam dim sum in a perforated pan lined with Savoy cabbage.

• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks

evenly and without turning

1. Place a catch pan on a wire rack under the meat to catch the drippings.

2. To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the catch pan.

3. Gradually add water.

• Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.

• Quick Roast - Place quick roast items on wire racks or baking sheets.

• Do not use deep unperforated containers. These can cause uneven results.

• Pre-heating - Always pre-heat well for quick roast items.

• Core Temperature: The best cooking results are achieved with the multi-point sensor.

• NOTE: Every degree above the required core temperature significantly increases meat shrinkage.

18

Tables & Tips for Cooking with the Combi

Steaming at 86°F to 210°F

Some of the benefits of Steaming at 86°F to 210°F are:

• Precise temperature control ensures optimum quality and nutrient retention.

• Reduced shrinkage of meat with optimized flavor, and aroma.

• Optimum culinary results are achieved for sensitive foodstuffs such as terrines, flans, force,

crème caramel and vegetarian dishes.

• Perfect for sous-vide cooking.

• Fan operates for 2 seconds every minute to reduce drying when the oven temperature is set

below 212°F.

• Fish poached at 185°F retains its protein.

• Grains swell gently for whole food dishes such as oatmeal, cracked wheat, and farina.

• Ham and sausage can be boiled. No more burst skins.

NOTE:

• Sous Vide cooking times are longer than steaming cooking times.

• Cooking times are longer when steaming at 86°F – 210°F than steaming at 212°F.

• PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 10-

20%°F HIGHER

• Always pre-heat floor models with the trolley or pre-heat bridge in place.

• SET COOKING

METHODS.

Recommendations:

• Proof (raise) bread dough at 95°F.

• Poaching vegetables: The cooking times for vegetables will be longer for poaching than steaming.

Steaming at 214°F to 248°F

Some of the benefits of Steaming at 214° to 248°F are:

• Steaming at temperatures above 212°F is mainly for pulses, cabbage, and dense root
vegetables such as potatoes, beets, and turnips.

• Cooking times are reduced by 10 % compared to steaming at 212°F.

than the cooking temperature.

TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING

19

Tables & Tips for Cooking with the Combi

Combi

Use the Combi mode to cook meat and bakery products.

Some of the benefits of Combi Mode are:

• Combi Hot Air and Superheated Steam Mode guarantee optimum cooking conditions every
time.

• The oven climate is matched to the dish and volume being cooked.

• Humidity values need not be set manually.

• Food stays moist.

• The flavor and aroma of dishes are optimized.

• Foods can be cooked very rapidly with minimum loss of weight.

• Flavors are not transferred if different foods are cooked at the same time.

• Bread doughs proof (rise) perfectly.

• The pores of large roasting items are immediately sealed by the steam.

• The interior of the oven can be demoisturized (Crisp & Tasty function) to make juicy, crispy,

evenly browned dishes.

NOTE:

• PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at a 10-20%
HIGHER

• Always pre-heat floor models with the trolley or pre-heat bridge in place.

• The higher the oven temperature, the more darkly food browns, but the loss of weight also increases.

• Browning begins around 248°F.

• SET COOKING

Recommendations:

• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks

evenly and without turning.

• Place a catch pan on a wire rack under the meat to catch the drippings.

• To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the

• Place baking dishes or casseroles on a wire rack for quick and even cookin g.

• Baking: Use the Combi mode for a shiny surface on your baked goods.

• Braised meat: Place meat in deep containers and add stock.

• Fats and oils When using the CONVOTHERM by Cleveland for roasting, oils and fats with a

high smoking point give very good results.

• Oven temperature Select an oven temperature 10-20% LOWER than for traditional
methods.

• Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.

• Quick roast - Place quick roast items on wire racks or baking sheets. Do not use deep

unperforated containers. These can lead to uneven results.

temperature than the cooking temperature.

TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING METHODS.

catch pan. Gradually add water.

20

Tables & Tips for Cooking with the Combi

• Greasing Always grease quick roast items well. This will ensure better conduction of heat.
Use fats and oils with a high smoking point.

• Pre-heating - Always pre-heat well for quick roast items.

• Heat Conduction: Use non-stick or coated baking sheets. This helps heat conduction and

provides a heat reservoir.

• Grill patterns If you wish to create a grill pattern pre-heat a wire rack or a grill pan.

• Meat Loss or Shrinkage: The Combi mode considerably reduces meat loss.

• Core Temperature: The best cooking results are achieved with the multi-point sensor.

• Every degree above the required core temperature significantly increases meat

shrinkage.

• Roasting on parchment paper: When roasting, parchment paper provides extremely good
browning, even on the underside.

• Baking in pastry: Pre-heat the Convotherm Cleveland Combi for perfect pastry-wrapped
items.

21

Tables & Tips for Cooking with the Combi

Hot Air

The “Hot Air” mode is suitable for all roasted, baked, or grilled foods, and gratinating.

Roasting and baking

Some of the benefits of Hot Air Mode:

• Up to 95% less fat required when compared with standard cooking methods.

• The interior of the oven can be de-moisturized (Crisp & Tasty function) to make juicy, crispy,

evenly browned dishes.

• When baking, the Crisp & Tasty function will create a fine crust.

Notes:

• PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 10-
20%°F HIGHER

• Pre-heat floor models with the pre-heat bridge or the trolley in place.

• Higher temperatures increase browning, but the loss of weight (shrinkage) also increases.

• SET COOKING

METHODS.

Recommendations:

• Gratinating: Vegetables and side dishes can be gratinated with the “Hot Air” mode at 446°F

- 482°F in 2 - 5 minutes.

• Pre-heating: Before baking, pre-heat countertop models for at least 10 to 15 minutes and
floor models at a temperature of 10-20%°F HIGHER

• Before loading the oven, wait until the fan has stopped. This will avoid loss of heat.

• Fats and oils When using the CONVOTHERM by Cleveland for roasting, oils, and fats with

a high smoking point give very good results.

• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks

evenly without turning.

• Place a catch pan on a wire rack under the meat to catch the drippings.

• To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the

catch pan. Gradually add water.

• SET OVEN TEMPERATURE 10-20% LOWER

• Seasonings Rub seasoning well into roasting items so that it is not rinsed off.

• Quick roast - Place quick roast items on wire racks or baking sheets. Do not use deep

unperforated containers. These can cause uneven results.

• Greasing Always grease quick roast items well. This will ensure better conduction of heat.
Use fats and oils with a high smoking point.

• Pre-heating - Always pre-heat well for quick roast items.

• Heat Conduction: Use non-stick or coated baking sheets. This will ensure better conduction

and heat and provides a heat reservoir.

• Grill patterns If you wish to create a grill pattern pre-heat a wire rack or a grill pan.

• Braised meat: Place meat in deep containers and add stock.

•

than the cooking temperature.

TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING

than the cooking temperature.

THAN TRADITIONAL COOKING METHODS.

22

Tables & Tips for Cooking with the Combi

• Core Temperature: The best cooking results are achieved with the multi-point sensor. Every
degree above the required core temperature significantly increases meat shrinkage.

•

Roasting on parchment paper: When roasting, parchment paper provides extremely good
browning, even on the underside of a product.

• Roasting in pastry: Pre-heat the CONVOTHERM by Cleveland for perfect pastry-wrapped items.

LT Cooking: Cooking at Low Temperatures

(Oven temperatures from 86°F to 212°F)
Dark types of meat are particularly suited to low-temperature cooking.

Some of the benefits of Low Temperature cooking:

• Meat retains almost all its raw weight, and becomes very tender and juicy.

• To prevent the surface of foods from drying out, the fan will run for 2 seconds every minute

when below 212°F.

• This method of cooking prevents crustiness.

NOTE:

• SET the oven temperature only a few degrees higher than the final core temperature.

• The higher the oven temperature, the higher the shrinkage of meat.

Recommendations:

Keep prepared dishes warm for up to two hours at an oven temperature of 176°F, with the fan
operating, without drying out the surface.

23