Convotherm 4 Table-Top Operating Manual

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Combi Steamer

Convotherm 4 Table-Top Models

Operating Manual UL, CAN – Original, ENG

Your meal. Our mission.

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FOR THE INSTALLER, OPERATOR, RESPONSIBLE OWNER

FOR YOUR SAFETY

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

WARNING

Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury and death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.

WARNING

Disconnect power at the main external power switch before servicing or repairing a combi steamer.

WARNING

To reduce the risk of electric shock, do not remove or open cover. No user serviceable parts inside. Refer servicing to qualified personnel.

Disconnect power supply before servicing.

AVERTISSEMENT

Afin de réduire le risque d'électrocution, ne pas retirer ou ouvrir le capot. Aucune pièce réparable ne se trouve à l'intérieur. Confier le dépannage à du

personnel qualifié. Débrancher l'alimentation électrique avant réparation.

IMPORTANT

IT IS COMPULSORY TO POST INSTRUCTIONS WHICH ARE TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS. THESE INSTRUCTIONS MUST BE LOCATED IN A PROMINENT LOCA‐ TION, AND BE FULLY UNDERSTOOD BY ALL USERS OF THIS EQUIPMENT. THIS INFORMA‐ TION NEED TO BE OBTAINED FROM YOUR LOCAL GAS SUPPLIER.

ALL SERVICE MUST BE PERFORMED BY A QUALIFIED CONVOTHERM AUTHORIZED TECHNI‐ CIAN.

KEEP AREA FREE AND CLEAR OF COMBUSTIBLES.

Installation

■

Installation of this unit must be done by a licensed professional when installed in the Commonwealth of Massachusetts.

■

The wiring diagram is located on the inner part of the side panel.

Customer documentation

■

The customer documentation is part of the combi steamer.

■

Keep the customer documentation manuals handy at all times so that you can look up any required information.

■

Keep the customer documentation manuals for the entire life of the unit.

■

Carefully read the installation manual, the operating manual, and the operating instructions before using, handling, and working on this unit.

■

If you transfer the combi steamer to a new owner, make sure to give the new owner the customer documentation manuals as well.

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Table of Contents

1 General 7

1.1 Environmental Protection 7

1.2 Identifying Your Combi Steamer 8

1.3 Customer Documentation Structure 9

1.4 Safety Information That Must Be Read without Exception 10

1.5 About This Operating manual 11

2 Configuration and Functions 13

2.1 The Combi Steamer's Functions 13

2.2 The Combi Steamer's Configuration and Functions 15

2.3 Operating Panel Layout and Functions 18

3 For Your Safety 19

3.1 Basic Safety Instructions 19

3.2 Your Combi Steamer's Intended Use 20

3.3 Warning Labels on the Combi Steamer 22

3.4 Overview of Hazards 25

3.5 Hazards and Safety Measures During Operation 27

3.6 Hazards and Safety Measures During Cleaning 33

3.7 Hazards and Safety Measures During Maintenance 37

3.8 Safety Devices 38

3.9 Staff and Work Area Requirements 40

3.10 Personal Protective Equipment 41

4 How to Cook with Your Combi Steamer 42

4.1 Basic Guidelines for Putting Food Into the Combi Steamer 42

4.1.1 Placing Bakeware in Size X.10 Units 42

4.1.2 Placing Bakeware in Size X.20 Units 44

4.1.3 Combi Steamer Loading Capacity 46

4.2 General Cooking Instructions 47

4.2.1 Safely Using the Unit 47

4.2.2 Turning the Combi Steamer On and Off (Lighting Instructions) 50

4.2.3 Cooking Procedures 52

4.2.4 Smoking Procedures 54

4.3 Specific Cooking Instructions 58

4.3.1 Safely Using the Unit 58

4.3.2 Safely Opening and Closing the Unit Door 60

4.3.3 Placing Food Inside and Taking It Out 62

4.3.4 Putting Food Into the Mobile Shelf Rack / Plate Rack (Does Not Apply to ConvoSmoke)

4.3.5 Taking Food Out from the Mobile Shelf Rack / Plate Rack (Does Not Apply to ConvoSmoke)

4.3.6 Placing the Roll-In Frame for the Mobile Shelf Rack / Plate Rack Inside the Oven Cavity (Does Not Apply to ConvoSmoke)

4.3.7 Using the Transport Trolley to Put Food Inside the Oven and Take It Out (Does Not Apply to ConvoSmoke)

4.3.8 Putting Away and Removing the Core Temperature Probe 76

4.3.9 Using the external core temperature probe or sous vide probe 77

4.3.10 Using a USB Stick 79

4.3.11 Removing and Installing the Racks 80

4.3.12 Filling the Smoker Box, Placing It Inside the Unit, and Removing It from the Unit (ConvoSmoke Only)

Operating Manual 5

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Table of Contents

5 How to Clean the Combi Steamer 88

5.1 Combi Steamer Cleaning Basics 88

5.1.1 Cleaning Methods 88

5.1.2 Cleaning schedule 90

5.1.3 Cleaning agents 92

5.1.4 Supplying Cleaning Agents 93

5.2 General Cleaning Instructions 94

5.2.1 Working Safely When Cleaning 94

5.2.2 How to Fully Automatically Clean the Oven Cavity Using Canisters 97

5.2.3 How to Fully Automatically Clean the Oven Cavity Using the Single-Measure Dispensing Mode

5.2.4 How to Semi-Automatically Clean the Oven Cavity (Racks) 101

5.2.5 How to Semi-Automatically Clean the Oven Cavity (Mobile Shelf Rack / Plate Rack; Does Not Apply to ConvoSmoke)

5.2.6 How to Clean the Oven Cavity Without Using Cleaning Agents 106

5.2.7 How to Clean the Oven Cavity Using Rinse Aid Only and the ConvoCare Cleaning Profile (easyTouch Only)

5.2.8 How to Clean the Double Glass Door 109

5.2.9 How to Clean the Oven Cavity Section Behind the Suction Panel 110

5.2.10 How to Clean the Hygienic Plug-In Gasket Thoroughly 112

5.3 Specific Cleaning Instructions 113

5.3.1 Safely Using the Unit 113

5.3.2 Replacing the Rinse Aid Canister 115

5.3.3 Replacing the Cleaning Agent Canister 117

5.3.4 Adding Cleaning Agent from Single-Measure Dispensing Bottles to the Inside of the Oven Cavity

5.3.5 Release the suction panel and lock it back in place 121

5.3.6 Removing and Installing the Hygienic Plug-In Gasket 124

5.3.7 Releasing the Inner Glass Door and Locking it Back in Place 125

5.3.8 Emptying and Cleaning the Grease Collection Canister (ConvoGrill Only) 126

103

107

119

6 How to Perform Maintenance on the Combi Steamer 127

6.1 Maintenance Basics 127

6.1.1 Warranty Information / How to Contact Customer Service 127

6.1.2 Maintenance Schedule 128

6.2 Troubleshooting 129

6.2.1 Error codes 129

6.2.2 Emergency Mode 130

6.2.3 Problems During Operation 134

6.3 Maintenance Work 136

6.3.1 Working Safely When Performing Maintenance 136

6.3.2 Replacing the hygienic removable gasket 138

6.3.3 Replacing the oven light halogen lamp 139

Operating Manual 6

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1 General

Purpose of this section

This section provides information on how to identify your combi steamer and how to use this manual.

1.1 Environmental Protection

Policy statement

Our customers' expectations, the legal regulations and standards we have to follow, and our compa‐ ny's reputation are what drives the quality and service behind all our products.

Our environmental management policy is not only designed to ensure that we are always in full com‐ pliance with all environmental laws and regulations, but also reflects our commitment to the environ‐ ment and to continuously improving our performance in this field.

In order to ensure that we meet all of our environmental goals while maintaining the high quality of our products, and that things stay this way, we have developed a quality and environmental management system.

This system meets the requirements set forth in ISO 9001:2008 and ISO 14001:2004.

Environmental protection measures

The following measures apply to this product:

■

Uses fully compostable packing products

■

Uses RoHS-compliant products

■

Complies with the REACH regulation

■

Recommends and uses biodegradable cleaning agents

■

E-waste recycling

■

Environmentally friendly disposal of old units through the manufacturer

Join us in our commitment to protecting the environment!

Operating Manual 7

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1 General

1.2 Identifying Your Combi Steamer

Nameplate location

The nameplate is found on the left side of the combi steamer.

Nameplate layout and structure

Electrical units Gas unit

Designation

Unit name

Combi Steamer Trade name

Letters Meaning

C4 Convotherm 4 line of

units eT easyTouch controls

eD easyDial controls

xx.yy num‐

Unit size bers

EB Electrical units with

boiler ES Electrical units with

water injection GB Gas unit with boiler

GS Gas unit with water in‐

jection

-N On units with NSF cer‐

tification Electrical specifications

Serial number

Letters Meaning

Heating method

Steam gen‐ eration

■

Electrical units (X, V)

■

Gas unit (Y, W)

■

Sprayer (S)

■

Boiler (B)

method Unit size

Year of manufac‐ ture

Month of manufac‐ ture

Consecutive

■

6.10 (1)

■

6.20 (2)

■

10.10 (3)

■

10.20 (4)

■

2014 (14)

■

2015 (15)

■

...

■

January (01)

■

February (02)

■

March (03)

■

...

4-digit number

Item number

Gas specifications

Operating Manual 8

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1 General

1.3 Customer Documentation Structure

Customer documentation parts

The customer documentation for the combi steamer is made up of the following:

■

Installation manual

■

Operating manual (this manual)

■

easyTouch operating instructions (extract from the on-screen help pages)

■

On-screen help integrated into easyTouch (complete instructions for using the software)

■

easyDial Operating Instructions

Installation manual topics

The installation manual is intended for trained qualified personnel; see 'Staff Requirements' in the in‐ stallation manual.

It covers the following topics:

■

Configuration and functions: Describes the parts that are relevant when installing the combi steam‐ er

■

Safety: Goes over all the hazards involved in the various installation activities and how to prevent and/or counter them

■

Transportation: Contains important information on transporting the combi steamer

■

Setup: Lists and describes the various setup options for the combi steamer

■

Installation: Goes over all the necessary utility and hose connections

■

Placing into operation: Explains how to put the combi steamer into operation for the first time

■

Removal from service: Goes over the activities that need to be carried out at the end of the combi steamer's lifecycle

■

Technical data, connection diagrams: Contain all the required technical information concerning the combi steamer

■

Checklists: Includes checklists for the combi steamer's installation and warranty

Operating manual topics

The operating manual is intended for briefed staff and trained qualified staff; see 'Staff Requirements' on page 40 in the operating manual.

It covers the following topics:

■

Configuration and functions: Describes the parts that are relevant when using the combi steamer

■

Safety

: Goes over all the hazards involved in using the combi steamer and how to prevent and/or

counter them

■

Cooking: Goes over the various rules, workflows, operating steps, and actions required for cooking

■

Cleaning: Lists and describes the cleaning methods, cleaning agents, workflows, operating steps, and actions required for cleaning

■

Maintenance: Contains warranty information; the maintenance schedule; information on faults, er‐ rors, and emergency mode; and the workflows, operating steps, and actions required for mainte‐ nance

Operating instructions and on-screen help (easyTouch only) topics

The operating instructions and the on-screen help (easyTouch only) are intended for briefed staff and trained qualified staff; see 'Staff Requirements' on page

40 in the operating manual. For units with

easyTouch, the operating instructions will be an extract from the on-screen help pages.

The operating instructions and the on-screen help (easyTouch only) cover the following topics:

■

User interface layout: Goes over the combi steamer's user interface

■

Using the software: Contains instructions on how to enter and access cooking profiles, access cleaning profiles, and start cooking and cleaning sequences; describes the various settings and goes over how to import and export data

■

Select cooking profiles: Lists tried-and-true cooking profiles

Operating Manual 9

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1 General

1.4 Safety Information That Must Be Read without Exception

Safety information found in the documentation for the customer

Only the installation manual and operating manual provide safety information for the combi steamer.

The installation manual provides safety information for the transportation, setup, installation, placinginto-operation, and removal-from-service tasks it describes.

The operating manual provides safety information for the cooking, cleaning, and maintenance tasks it describes.

When using the operating instructions, the operating manual or installation manual should always be consulted in order to obtain the relevant safety information. When performing activities that go beyond simply using the software, the safety information in the operating manual and installation manual must always be observed.

Parts of this document that must be read without exception

Failure to take the information in this document into account may result in death, injury, or property damage.

In order to ensure their safety and the safety of others, everyone working with/on the combi steamer must read and understand the following parts of this document before starting any work:

■

The 'For Your Safety' on page

■

The sections describing the work that will be carried out

19 section

Danger symbol

Danger symbol Meaning

Used to warn of potential injury. Observe all the precautionary state‐ ments following this symbol in order to avoid injury or death.

Precautionary statements

The precautionary statements in this manual are categorized using the following hazard levels:

Hazard level Consequences Likelihood

Death / severe injury (irreversible) Imminent

Death / severe injury (irreversible) Potential

Minor injury (reversible) Potential

NOTICE

Property damage Potential

Operating Manual 10

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1 General

1.5 About This Operating manual

Purpose

The purpose of this operating manual is to provide everyone working with/on the combi steamer with the information they will need to carry out operation, cleaning, and limited maintenance work safely and correctly.

Target groups

Name of target group

Tasks

(user)

Combi steamer owner or the owner's employee

who is responsible for the unit and for the staff operating it

Is responsible for instructing all other users on how to safely and correctly operate, clean, and maintain the unit. Is also responsible for ensuring that the unit is ready for operation before use. These responsibilities include:

■

Briefing all users on all of the combi steamer's safety-relevant functions, mechanisms, and devices

■

Showing all users how to operate or otherwise work with the unit as re‐ quired by their tasks and training them as required by the 'Parts of this document that must be read without exception' on page

■

Being the person to whom all problems and other issues related to the

10 section.

unit are reported and taking appropriate measures to correct them or arranging for said measures to be taken.

■

Being responsible for ensuring that the unit and its components are maintained at the required intervals.

Cook Primarily takes care of organizational tasks, such as:

■

Entering cooking profile data

■

Editing existing cooking profiles in the cookbook

■

Coming up with new cooking profiles

■

Configuring the unit's settings

and takes care of all operator tasks as well if necessary.

Operator Actually operates the combi steamer, taking care of tasks such as:

■

Putting food into the combi steamer

■

Starting cooking profiles

■

Taking out the food once it has been cooked

■

Cleaning the combi steamer

■

Changing equipment inside the combi steamer if required for specific cooking sequences

■

Limited maintenance work

Operating Manual Outline

Section / sub-section Purpose Target

General

Configuration and Func‐ tions

■

Helps identify your combi steamer

■

Explains how to use this operating manual

■

Describes the combi steamer's functions

■

Describes specific combi steamer components and indi‐ cates where they are located

For Your Safety

■

Describes the combi steamer's intended use

■

Describes all the risks and hazards posed by the combi steamer, as well as appropriate instructions on how to pre‐ vent and/or counter them

Read this section very carefully!

Operating Manual 11

group

Cook

Cook Operator

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1 General

Section / sub-section Purpose Target

How to Cook with Your Combi Steamer

How to Clean the Combi Steamer

How to Perform Mainte‐ nance on the Combi Steamer

■

Describes the combi steamer's options for loading food and the maximum loads that are allowed to be put inside

■

Explains how to turn on the combi steamer

■

Includes instructions regarding the work sequences in‐ volved in cooking and rethermalizing food

■

Includes instructions regarding the combi steamer steps that are required repeatedly when cooking and rethermal‐ izing food

■

Goes over the general cleaning method

■

Includes the cleaning schedule

■

Describes the cleaning agents and how they must be sup‐ plied

■

Includes instructions regarding the work sequences in‐ volved in cleaning the combi steamer

■

Includes and refers to instructions regarding the combi steamer steps that will be required repeatedly when clean‐ ing the steamer

■

Includes the maintenance schedule

■

Provides information on how to use the emergency mode if faults or malfunctions occur

■

Includes a list of potential faults, malfunctions, and errors and what to do if they occur

■

Includes instructions for the maintenance work that the user is allowed to carry out themselves

■

Refers to instructions regarding the combi steamer steps that will be required when performing maintenance work on the steamer

group

Cook Operator

Operator

Decimal mark used

In order to ensure that all numbers can be properly understood internationally, a decimal point is al‐ ways used.

Operating Manual 12

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2 Configuration and Functions

Purpose of this section

This section describes the combi steamer's configuration and explains its functions.

2.1 The Combi Steamer's Functions

Cooking operating modes

Your combi steamer can be used to cook a variety of food. To do this, the combi steamer can be run in any of the following operating modes:

■

Steam

■

Combi-steam

■

Convection

■

Smoker (optional)

Standard cooking methods

By using the cooking operating modes together with the HumidityPro, Crisp&Tasty, Fan speed, and BakePro ACS+ extra functions, you can do the following, for example:

■

Boiling

■

Blanching

■

Roasting

■

Scalloping

■

Preserving

■

Steaming

■

Poaching

■

Broiling

■

Cooking au gratin

■

Smoking (optional)

■

Stewing

■

Braising

■

Baking

■

Thawing food

Special cooking methods

If you are using easyTouch, you can do the following in combination with the operating modes and extra functions:

■

Low-temperature cooking

■

Cook&Hold

■

DT cooking

■

Overnight cooking

■

ecoCooking

■

Low-oxygen slow cooking

Rethermalization operating modes

Your combi steamer can be used to rethermalize a variety of food. To this end, the combi steamer can be run in any of the following three operating modes:

■

à la Carte rethermalization

■

Banquet rethermalization (with easyTouch only)

■

Plate rethermalization (with easyTouch only)

Cooking profiles and cookbook

A cooking profile is a combination of cooking parameters, such as cooking temperature and cooking time. You can create your own cooking profiles and manage them in the 'Cookbook.' In addition, the 'Cookbook' also comes with predefined cooking profiles.

Oven cleaning with easyTouch

There are two cleaning systems available for cleaning the oven:

■

ConvoClean+ fully automatic cleaning:

■

any combination of four cleaning levels, three cleaning durations, and the extra 'steam disinfec‐ tion' and 'drying' functions

■

Oven cleaning without using cleaning agents, rinsing with water

■

Oven cleaning with ConvoCare rinse aid only

■

Semi-automatic oven cleaning

Operating Manual 13

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2 Configuration and Functions

Oven cleaning with easyDial

There are two cleaning systems available for cleaning the oven:

■

ConvoClean fully automatic cleaning:

■

Eight cleaning profiles for varying levels of soiling available, with some of them including steam disinfection and drying

■

Oven cleaning without using cleaning agents, rinsing with water

■

Semi-automatic oven cleaning

Operating Manual 14

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2 Configuration and Functions

2.2 The Combi Steamer's Configuration and Functions

Parts and functions (electrical table-top models)

The figure below shows a size 6.10 combi steamer used as an example representing all electrical ta‐ ble-top models:

No. Designation Function

Ventilation port

■

Draws in ambient air in order to remove moisture from the oven cavity

■

Compensates for pressure fluctuations inside the oven cavity

Air vent Lets hot steam escape

Door handle

Unit door

■

Used to open and close the unit door

■

Cracked-open position for safely opening the unit ('safety lock')

■

Closing-shut function

■

Antibacterial material with silver ions ("HygienicCare")

■

Seals the oven cavity

■

When opened, it can be slid backwards along the unit's side in order to save space ('disappearing door') (optional)

Operating panel

Suction panel

Rack Used to hold standard-size bakeware

Core temperature probe,

sous vide probe (optional)

■

Used to operate the unit

■

Antibacterial ("HygienicCare")

■

Used to distribute heat uniformly within the oven cavity

■

Separates the fan compartment from the oven cavity

■

Used to measure the food's internal temperature

■

Available as an internal version that is permanently connected inside the oven and/or as an external version that can be tem‐ porarily connected

Door drip tray Collects the condensate that runs down the inside of the unit door

Oven cavity Is where food is placed while it is being cooked

Unit drip tray Collects liquids and condensate dripping from the oven cavity

Recoil hand shower

(not included in certain units)

Oven light

Nameplate Used to identify the unit

■

Meant exclusively for rinsing the oven cavity with water

■

Is retracted automatically into its holder after being used

■

Antibacterial ("HygienicCare")

■

Illuminates the oven cavity

■

Program-controlled

Operating Manual 15

Page 16

2 Configuration and Functions

Parts and functions (gas table-top models)

The figure below shows a size 6.10 combi steamer used as an example representing all gas table-top models:

No. Designation Function

Ventilation port

■

Draws in ambient air in order to remove moisture from the oven cavity

■

Compensates for pressure fluctuations inside the oven cavity

Exhaust outlet Discharges hot exhaust gases

Air vent Lets hot steam escape

Door handle

Unit door

■

Used to open and close the unit door

■

Cracked-open position for safely opening the unit ('safety lock')

■

Closing-shut function

■

Antibacterial material with silver ions ("HygienicCare")

■

Seals the oven cavity

■

When opened, it can be slid backwards along the unit's side in order to save space ('disappearing door') (optional)

Operating panel

Suction panel

Rack Used to hold standard-size bakeware

Core temperature probe,

sous vide probe (optional)

■

Used to operate the unit

■

Antibacterial ("HygienicCare")

■

Used to distribute heat uniformly within the oven cavity

■

Separates the fan compartment from the oven cavity

■

Used to measure the food's internal temperature

■

Available as an internal version that is permanently connected inside the oven and/or as an external version that can be tem‐ porarily connected

Door drip tray Collects the condensate that runs down the inside of the unit door

Oven cavity Is where food is placed while it is being cooked

Unit drip tray Collects liquids and condensate dripping from the oven cavity

Recoil hand shower

(not included in certain units)

Oven light

Nameplate Used to identify the unit

■

Meant exclusively for rinsing the oven cavity with water

■

Is retracted automatically into its holder after being used

■

Antibacterial ("HygienicCare")

■

Illuminates the oven cavity

■

Program-controlled

Operating Manual 16

Page 17

2 Configuration and Functions

Parts and functions for special locking feature (security model only)

The figure below shows a special locking feature for enhanced security on a size 6.10 combi steamer used as an example representing all unit sizes:

No. Designation Function

Lockable operating panel

cover

The cover can be swung in and secured onto the unit case so that it covers the operating panel, preventing unauthorized users from operating the combi steamer.

Padlock

Unit door hasp Features two different slots that can be used to lock the unit door

■

Used to secure the operating panel cover onto the unit case

■

Not included

■

Used to secure the unit door onto the unit case

■

Not included

in order to prevent unauthorized users from opening and closing it

Unit door action:

■

If the unit door is locked using the upper slot, the door will al‐ ways be fully closed.

■

If the unit door is locked using the lower slot, it will be possible to open the door all the way to the cracked-open position

Operating Manual 17

Page 18

2 Configuration and Functions

2.3 Operating Panel Layout and Functions

Operating panel layout and parts in easyTouch

No. Designation Function

Unit ON/OFF switch

Full-touch dis‐ play

USB port Used to plug in a USB stick

Used to turn the combi steamer on and off

The unit's central control interface

■

Used by touching the icons on the fulltouch display

■

Status indicators

Operating panel layout and parts in easyDial

No. Designation Function

Unit ON/OFF switch

Used to turn the combi steamer on and off

Control panel The unit's central control interface

■

Buttons used to enter cooking programs

■

Displays used to indicate configured values

■

Prompt indicators for the operator

USB port Used to plug in a USB stick

C-Dial Used to set cooking parameters by turn‐

ing and pressing the encoder.

Operating Manual 18

Page 19

3 For Your Safety

Purpose of this section

The purpose of this section is to provide you with all the information you will need in order to safely work with/on the combi steamer without putting yourself and others at risk.

Read this section very carefully!

3.1 Basic Safety Instructions

Purpose of these instructions

The purpose of these instructions is to ensure that everyone working with and on the combi steamer will be fully aware of all the risks, hazards, and safety requirements involved and will observe the warnings in the operating manual and on the combi steamer. Failure to follow these instructions may result in death, injury, or property damage.

Customer documentation manuals

Follow the instructions below:

■

Fully read the 'For Your Safety' section, as well as the section that applies to the way you will be interacting with the combi steamer.

■

Keep the customer documentation manuals handy at all times so that you can look up any required information.

■

If you transfer the combi steamer to a new owner, make sure to give the new owner the customer documentation manuals as well.

Working with/on the combi steamer

Follow the instructions below:

■

Only people who meet all the requirements specified in this operating manual should be allowed to use and otherwise work with/on the combi steamer.

■

Only use the combi steamer for its intended use as described in this manual. Never, under any cir‐ cumstance, use the combi steamer for other purposes, even if they seem obvious.

■

Observe all the safety measures specified in this operating manual and on the combi steamer. This applies especially to wearing the required personal protective equipment.

■

Make sure to always stay in the specified work areas when working with/on the combi steamer.

■

Do not make any alterations to the combi steamer. This includes removing components and add‐ ing components that have not been expressly approved. Above all, however, make sure not to disable any safety devices or guards.

For more information...

Related subjects

Your Combi Steamer's Intended Use 20

Warning Labels on the Combi Steamer 22

Overview of Hazards 25

Hazards and Safety Measures During Operation 27

Hazards and Safety Measures During Cleaning 33

Safety Devices 38

Staff and Work Area Requirements 40

Personal Protective Equipment 41

Hazards and Safety Measures During Maintenance 37

Operating Manual 19

Page 20

3 For Your Safety

3.2 Your Combi Steamer's Intended Use

The combi steamer's intended use

■

The combi steamer has been designed and built exclusively for cooking a variety of food in stand‐ ard-size bakeware (steam table pans, sheet pans, etc.). Steam, convection, and combi-steam (steam superheated without pressure) are used for this purpose.

■

The bakeware can be made of stainless steel, ceramic, plastic, aluminum, enameled steel, or glass. Glass bakeware must not be damaged.

■

The combi steamer is intended exclusively for professional commercial use.

Limitations on use

The combi steamer should not be used to heat up the following materials:

■

Dry powders or granular products

■

Readily flammable substances or objects with a flashpoint lower than 270 °C, such as readily flam‐ mable oils, fats, and plastics

■

Food in sealed cans

Staff requirements

■

The combi steamer must be operated exclusively by staff meeting the specified requirements. For the corresponding training and qualifications requirements, please refer to 'Staff and Work Area Requirements on page

■

All staff must be familiar with the risks, hazards, and rules involved in handling heavy loads.

40.'

Requirements concerning the combi steamer's functional capability

■

Do not operate the combi steamer unless it has been properly transported, set up, installed, and placed into operation as indicated in the installation manual and the person responsible for placing it into operation has confirmed this.

■

The combi steamer should only be used if all safety devices and guards are present, working prop‐ erly, and correctly locked in place.

■

All manufacturer specifications concerning how to run and service the combi steamer must be ob‐ served.

■

The load placed inside the combi steamer must never exceed the maximum permissible loading weight; please refer to 'Combi Steamer Loading Capacity' on page

Requirements concerning the combi steamer's surroundings

Required combi steamer surroundings

■

Ambient temperature between +4

■

No toxic or potentially explosive atmospheres

■

Do not use or store gasoline or other flammable vapors, gases, or liquids in the vicinity of a combi

°C and +35 °C

steamer

■

Dry kitchen floor in order to reduce the risk of accidents occurring

Required installation location characteristics

■

NO fire alarms or sprinkler system directly above the unit

■

NO flammable materials, gases, or liquids above, on, under, or close to the unit

Limitations on use

■

When used outdoors, the unit must be protected from rain and wind

■

Do NOT shift or move the unit during operation

46.

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3 For Your Safety

Prerequisites for cleaning

■

Only use the cleaning agents approved by the manufacturer.

■

Do NOT use a pressure washer to clean the unit.

■

Do NOT use a water jet to clean the outside of the unit. Do not use the recoil hand shower for any‐ thing other than cleaning the oven cavity.

■

Do NOT use bases or acids to clean the combi steamer and make sure it is not exposed to acid fumes. The only exception is when the oven cavity and the boiler are descaled by an authorized service company following the manufacturer's instructions.

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3 For Your Safety

3.3 Warning Labels on the Combi Steamer

Stationary base

The term 'stationary base' refers to a stationary work table or stand for the combi steamer. These bases are not intended to move and accordingly do not feature any components that would enable them to do so.

Moving base

The term 'moving base' refers, for example, to a work table or stand on casters or to a stacking kit with casters for the combi steamer.

Warning label locations on the unit

The figure below shows a size 6.10 electrical combi steamer with a moving base used as an example representing all table-top models:

Required warning labels on the unit

The following warning labels must always be clearly visible on the combi steamer at the locations shown in the previous figure.

Location Warning label Description

1 and 4

Operating Manual 22

WARNING To reduce the risk of electric shock, do not remove or open

cover. No user serviceable parts inside. Refer servicing to qualified personnel. Disconnect power supply before servicing.

AVERTISSEMENT Afin de réduire le risque d'électrocution, ne pas retirer ou ouvrir

le capot. Aucune pièce réparable ne se trouve à l'intérieur. Confier le dépannage à du personnel qualifié. Débrancher l'ali‐ mentation électrique avant réparation.

Page 23

3 For Your Safety

Location Warning label Description

Hot steam warning There is a risk of scalding posed by the hot steam coming out

when the unit door is opened.

Hot food, hot bakeware, and hot liquid warning Hot food and hot bakeware can pose a burn hazard if bakeware

topples over and out of the shelf levels or if food slides off from bakeware being held in an inclined position. The risk of this oc‐ curring is particularly high in the case of shelf levels located above the operator's field of view.

Risk of scalding when liquid food is spilled. This hazard exists when liquids, or food that becomes liquefied during cooking, are placed on the upper shelf levels. Do not use shelf levels lo‐ cated above your field of view to hold liquids or food that will become liquefied.

Combi steamer tip-over hazard warning for when the combi steamer is placed on a base with casters

There is a risk of the combi steamer toppling over when being moved. Exercise extreme caution when moving the combi steamer. When moving the combi steamer, look out for obsta‐ cles and uneven surfaces.

Unit connection damage and disconnection warning for when the combi steamer is placed on a base with casters

There is a risk of the unit's hookups being damaged or discon‐ nected when the combi steamer is moved. Exercise extreme caution when moving the combi steamer and take the connec‐ tions' length into account. Every time after moving it, secure the combi steamer so that it cannot roll away by accident.

CAUTION Do not open combi door during smoking. Outside air entering

the combi may cause wood bisquettes to ignite. WARNING

The use of improper materials for smoke mode may result in equipment damage or hazards or may shorten the life of the combi. Only use materials listed for smoke mode in the opera‐ tor's manual.

CAUTION Door(s) and handle(s) may be hot.

ATTENTION Porte(s) et poignée(s) chaudes

Required warning labels on the optional transport trolley (does not apply to ConvoSmoke)

The following warning labels must always be clearly visible on the transport trolley at the location shown in the figure below.

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3 For Your Safety

Location 5 Warning label Description

Hot food, hot bakeware, and hot liquid warning Hot food and hot bakeware can pose a burn hazard

if bakeware topples over and out of the shelf levels or if food slides off from bakeware being held in an inclined position. The risk of this occurring is partic‐ ularly high in the case of shelf levels located above the operator's field of view.

Risk of scalding when liquid food is spilled. This hazard exists when liquids, or food that becomes liquefied during cooking, are placed on the upper shelf levels. Do not use shelf levels located above your field of view to hold liquids or food that will be‐ come liquefied.

Transport trolley tip-over hazard warning There is a risk of the transport trolley toppling over

when being moved. Exercise extreme caution when moving the transport trolley. When moving the transport trolley, look out for obstacles and uneven surfaces.

Operating Manual 24

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3 For Your Safety

3.4 Overview of Hazards

General rules on how to deal with hazards and safety measures

The combi steamer has been designed in such a way as to ensure that users will be protected from all hazards that can be reasonably prevented using design-based measures.

However, the combi steamer's intended use entails a series of residual risks that will require you to take precautions in order to avoid them. The safety devices and guards on the unit may protect you from some of these risks to a certain extent. However, in order for the safety devices and guards to protect you, you must make sure that they are in place and working properly.

Following is a description of these residual risks and what kinds of hazards they pose.

Danger areas

The figure below shows a size 6.10 gas combi steamer used as an example representing all table-top models:

Heat build-up (1)

During operation, the following combi steamer areas will become hot: the inside of the oven cavity, the inside of the unit door, and the vents on top of the unit. This will result in the following:

■

Fire hazard posed by the combi steamer's heat loss

■

Risk of burns posed by hot surfaces on the outside and inside of the combi steamer, as well as by hot unit parts, bakeware, and other cooking accessories on the inside

■

Risk of burns posed by the vents on top of the unit

■

Risk of burns posed by hot accessories used for cooking if they are removed from the unit after cooking and put down elsewhere. This applies to mobile shelf racks (not on ConvoSmoke) or the smoker box (ConvoSmoke only) in particular.

Hot steam (2)

The combi steamer generates hot steam that will escape when the unit door is opened and that will come out through the air vents on top of the combi steamer when the unit door is closed. This will re‐ sult in the following:

■

Risk of scalding posed by hot steam when the unit door is opened. The unit door and its safety lock will protect you from hot steam if you use the cracked-open position when opening the door and generally make sure that the door is intact. Exercise extreme caution if you are opening the unit door in a setup in which the upper edge of the door is below your field of view, as will be the case when using a stacking kit.

■

Risk of scalding posed by hot steam and fat whenever water is sprayed into hot fat

■

Risk of scalding posed by high temperatures on the vents found on top of the unit

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3 For Your Safety

Hot liquids

The purpose of the combi steamer is to cook food inside it. This food can also be liquid or become liquefied during the cooking process. This will result in the following:

■

Risk of scalding posed by hot liquids that may be spilled if handled incorrectly

Live parts (3)

The combi steamer has live parts in it. This will result in the following:

■

Hazard posed by live parts when the cover is not in its place

■

Electric shock hazard when the combi steamer's outside is cleaned using a spray head

Fan wheel (4)

The combi steamer has either one fan or two fans inside, depending on the unit size. This will result in the following:

■

Risk of hand injuries caused by the fan behind the suction panel in the oven cavity when the suc‐ tion panel is not properly installed in its place

Contact with cleaning agents

The combi steamer needs to be cleaned with special cleaning agents. This will result in the following:

■

Hazard posed by cleaning agents (some of them caustic)

Parts moving against each other (5)

Hands and fingers can get pinched, crushed, cut, or severed while performing various actions, such as closing/opening the unit door and cleaning the unit door.

Spray head (6)

The combi steamer comes with a spray head that can pose a number of hazards:

■

Risk of scalding if the spray head is used to spray water into the hot oven cavity, e.g., to clean it.

■

Risk of scalding if the combi steamer is in the immediate vicinity of units used to heat up liquid fat and the spray head is used to spray water into these units

■

Risk of scalding whenever there is bakeware containing liquid fat inside the oven cavity and the spray head is used to spray water into it

■

Electric shock hazard posed whenever the combi steamer's outside is cleaned using the spray head

Break in the cold chain

The cold chain for refrigerated food can be broken if food is placed inside the oven cavity too early (e.g., if a wrong cooking program start time is pre-selected) or if the cooking process is interrupted. This will result in the following:

■

A hazard for your guests in the form of microbiological food contamination

Gas (7)

This combi steamer is a gas unit, which poses additional hazards and risks:

■

Explosion hazard if the gas line is faulty or leaking

■

Risk of burns posed by the hot exhaust gas coming out of the exhaust outlet

■

Fire hazard posed by the hot exhaust gas above the unit

■

Risk of lack of oxygen in the kitchen if the burner is not set up properly, if there is insufficient com‐ bustion air, and/or if exhaust gas is not properly discharged away from the kitchen

Operating Manual 26

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3 For Your Safety

3.5 Hazards and Safety Measures During Operation

Safety hazard: heat – hot surfaces

Risk / hazard Where and in which situations will

Risk of burns posed by hot surfaces

Safety hazard: heat – hot steam

Risk / hazard Where and in which situations will

Risk of scalding posed by hot steam

What to do

the risk/hazard exist?

On the outside of the unit door Do not touch the surfaces for exten‐

ded periods of time

■

Inside the entire oven cavity. This includes all parts that are or have been inside the oven cavity during

Wear the required personal protec‐ tive equipment, especially protective gloves

cooking, such as:

■

On the inside of the unit door

On top of electrical units:

■

Air vent

■

Ventilation port

On top of gas units:

■

Air vent

■

Exhaust outlet

■

Ventilation port

What to do

the risk/hazard exist?

In front of the unit if the unit door is

Check the unit door's condition

not intact In front of the unit when the oven

cavity is cooled down with the 'Cool down' function

■

Step away from the unit, as hot steam will come out through the open unit door

■

Do not put your head inside the oven cavity

When the unit door is opened

■

Use the unit door's cracked-open position

■

Do not put your head inside the oven cavity

■

Check that the cracked-open posi‐ tion works properly

For

electrical units:

■

Above the air vent

In gas units:

■

Above air vents and exhaust out‐

Do not move any body parts close to the air vent

Do not move any body parts close to air vents or exhaust outlets

lets

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3 For Your Safety

Safety hazard: heat – hot liquids

Risk / hazard Where and in which situations will

the risk/hazard exist?

Risk of scalding posed by hot liquid

■

Inside the unit

■

Outside the unit

What to do

Use bakeware (steam table pans) with matching standard dimensions only

If using a plate rack (does not apply to ConvoSmoke):

■

Use permissible plates with the appropriate diameter only

Do not exceed the maximum load weight

Slide in the bakeware correctly ac‐ cording to the rules on Page 42

for size X.10 units or the rules on Page 44 for size X.20 units, as applica‐ ble.

When handling bakeware or plates with liquid food or food that will be‐ come liquefied during cooking, make sure to only slide them into fully visi‐ ble shelf levels, as well as to pull them out in a completely horizontal position

Wear appropriate protective gloves When using racks:

■

Lock the racks correctly in place

When using a mobile shelf rack / plate rack and transport trolley (does not apply to ConvoSmoke):

■

Engage the mobile shelf rack / plate rack latch when loading or moving the transport trolley

■

Lock the transport trolley's tray guard bar in place when moving the transport trolley

■

If you will be using the transport trolley to move hot liquids, make sure that the corresponding bake‐ ware is covered

■

Make sure that the transport trolley does not topple over. The trans‐ port trolley is at risk of toppling over when being moved across an inclined surface, when it runs into an obstacle, or when it is topheavy.

Operating Manual 28

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3 For Your Safety

Safety hazard: heat – hot food and hot bakeware

Risk / hazard Where and in which situations will

the risk/hazard exist?

Burn hazard posed by hot food and hot bake‐ ware

Inside the oven cavity and outside the unit if bakeware is placed as fol‐ lows:

■

On L-rails

■

On the upper flange of U-rails

■

On an oven rack that has been slid in

What to do

Use bakeware (wire racks, sheet pans) with matching standard di‐ mensions only

Do not exceed the maximum load weight

Slide in the bakeware correctly ac‐ cording to the rules on Page 43

for size X.10 units or the rules on Page 44 for size X.20 units, as applica‐ ble.

When taking out bakeware, take it out in a horizontal position and do not pull it forward too much, as it may topple over

Wear appropriate protective gloves When using racks:

■

Lock the racks correctly in place

When using a mobile shelf rack and transport trolley (does not apply to ConvoSmoke):

■

Engage the mobile shelf rack latch when loading or moving the trans‐ port trolley

■

Lock the transport trolley's tray guard bar in place when moving the transport trolley

■

Safety hazard: heat – smoker operation

Risk / hazard Where and in which situations will

the risk/hazard exist?

Risk of burns caused by the ignition of smok‐ ing chips, pellets, bis‐ quettes, etc. and smoke; risk of smoke inhalation

■

Whenever the unit door is opened and the air that flows into the oven cavity causes the smoking bis‐ quettes and/or the smoke to com‐ bust explosively

■

Whenever smoke is inhaled while opening the unit door

Risk of burns and fire hazard posed by flying

■

Whenever air comes into contact with hot smoking bisquettes

sparks

Operating Manual 29

What to do

Never open the unit door during smoking

■

Do not remove the smoker box's cover until the box has cooled down completely in a fireproof lo‐ cation that is not exposed to wind

■

Always keep the cover on the smoker box during smoking.

■

Do not dispose of ashes or used bisquettes until they are cold

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3 For Your Safety

Safety hazard: heat – other

Risk / hazard Where and in which situations will

the risk/hazard exist?

Fire hazard posed by the unit's heat loss

Whenever flammable materials, gases, or liquids are stored on or next to the unit

Risk of scalding posed by water being sprayed

Whenever there is bakeware con‐ taining liquid fat inside the oven cav‐ ity and water is sprayed into it

Safety hazard: microbiological food contamination

Risk / hazard Where and in which situations will

the risk/hazard exist?

Risk of microbiological food contamination

When the food's cold chain is broken by putting the food in the oven cavity prematurely

When the cooking process is man‐ ually interrupted

When the cooking process is inter‐ rupted by a power outage

Risk of microbiological food contamination in hot ambient conditions within a temperature range of 30

to 65 °C.

When rethermalizing, using low-tem‐ perature cooking, or keeping food warm and then proceeding to move cold food into the unit during the process

Whenever using low-temperature cooking or keeping food warm in general

What to do

Do not store any flammable materi‐ als, gases, or liquids on or next to the unit

Do not spray water into liquid fat

What to do

Make sure not break the cold chain:

■

Do not use the oven cavity to tem‐ porarily store the food being cooked

■

Low-temperature cooking (< 65 °C) should be performed by qualified staff only.

■

Never interrupt the cooking proc‐ ess on purpose

■

Do not use the oven cavity to tem‐ porarily store the food being cooked

Once the unit starts up again, take into account the time that will be necessary to restart the cooking process while taking the food's con‐ dition into account

Do not move cold food into the unit while rethermalizing food, cooking food at low temperatures, or keeping food warm

■

Low-temperature cooking (< 65 °C) should be performed by qualified staff only.

■

Reduce the amount of microorgan‐ isms on the food before cooking it at low temperatures (by searing it, for example).

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3 For Your Safety

Safety hazard: moving units on bases with casters

Risk / hazard Where and in which situations will

Pinch point hazard (for multiple body parts)

Pinch point hazard (hand and foot hazard)

Risk of scalding posed by hot wastewater

Risk of scalding posed by hot, liquid food

Risk of electric shock posed by live parts

Gas explosion hazard Skin and eye irritation

hazard as a result of contact with cleaning agents

Safety hazard: electricity

Risk / hazard Where and in which situations will

Risk of electric shock posed by live parts

the risk/hazard exist?

When units are being moved on a base with casters

the risk/hazard exist?

If the units are on a base with cas‐ ters and the electrical connection breaks as a result of the units rolling away by accident

What to do

■

Do not pull the base with casters forward unless you are cleaning the combi steamer case or the floor/surface below the units, in which case you should make sure not to pull it forward by more than the 0.5 m allowed by the attached retaining element

■

Make sure to always lock the cas‐ ters wheels when the units are running

■

Every day before using the units, check to make sure that the cas‐ ters' wheels are locked

What to do

■

Before running the unit, check to make sure that the retaining ele‐ ment designed to limit how much the base can move with the unit is attached.

■

Make sure to always lock the cas‐ ters wheels when the units are running

■

Every day before using the units, check to make sure that the cas‐ ters' wheels are locked

Safety hazard: water

Risk / hazard Where and in which situations will

the risk/hazard exist?

Fall hazard as a result of floors being wet

If the units are on a base with cas‐ ters and the water connection breaks as a result of the units rolling away by accident

Operating Manual 31

What to do

■

Before running the unit, check to make sure that the retaining ele‐ ment designed to limit how much the base can move with the unit is attached.

■

Make sure to always lock the cas‐ ters wheels when the units are running

■

Every day before using the units, check to make sure that the cas‐ ters' wheels are locked

Page 32

3 For Your Safety

Safety hazard: gas

Risk / hazard Where and in which situations will

What to do

the risk/hazard exist?

Gas explosion hazard Whenever the unit is moved Do not move the unit during opera‐

tion In the case of units on a base with

casters that are connected using a flexible connecting hose:

■

Make sure to always lock the cas‐ ters wheels when the unit is run‐ ning

■

Every day before using the units, check to make sure that the cas‐ ters' wheels are locked

Suffocation hazard due to lack of oxygen

At the unit's installation location

■

Do not block or otherwise obstruct the area below the unit

■

Operate the unit in windless envi‐ ronments only

■

Make sure that the installed venti‐ lation equipment works properly and follow all the ventilation rules specified by the gas installation engineer.

■

Arrange for the unit to be serviced once a year

Safety hazard: mechanical unit components

Risk / hazard Where and in which situations will

the risk/hazard exist?

Risk of injury posed by rotating fan

Whenever the oven cavity is cooled down with the 'Cool down' function while the unit door is open and the fan is accessible due to the suction panel not being in place.

Slip hazard posed by

In front of the unit Always keep the floor around the

drained condensate Pinch point hazard

When moving the transport trolley Always use the transport trolley's

(hand hazard)

When sliding the mobile shelf rack in Always use the mobile shelf rack's

What to do

Make sure that the suction panel is locked in its place

unit dry

handlebar when moving the trans‐ port trolley

handles to slide the rack in and out of the oven cavity

Operating Manual 32

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3 For Your Safety

3.6 Hazards and Safety Measures During Cleaning

Safety hazard: cleaning agents

Risk / hazard Where and in which situations will

the risk/hazard exist?

Skin, eye, and respira‐ tory tract irritation haz‐

During fully automatic cleaning: In

front of the unit door ard as a result of con‐ tact with cleaning agents and their vapors

During all cleaning tasks

Whenever handling the cleaning

agent canisters

Whenever handling the bottles for

single-measure dispensing

Whenever using aggressive clean‐

ing agents

What to do

■

If using the canisters, do not open the unit door during the fully auto‐ matic oven cleaning process

■

If using single-measure dispens‐ ing, do not open the unit door dur‐ ing the fully automatic oven clean‐ ing process until asked to do so by the software

■

Do not let your eyes or skin come into contact with cleaning agents

■

Do not heat up the unit when there are cleaning agents in it. Doing so is only permitted when running the semi-automatic or fully automatic cleaning process under supervi‐ sion.

■

Do not spray cleaning agents into the unit until prompted to do so by the software or unless the oven temperature is equal to or lower than 60 °C

■

Do not inhale the spray mist

■

Wear the required personal pro‐ tective equipment

Wear the required personal protec‐ tive equipment

Only use the cleaning agents speci‐ fied under 'Cleaning Agents' on page

Safety hazard: microbiological food contamination

Risk / hazard Where and in which situations will

the risk/hazard exist?

Risk of food being con‐ taminated by cleaning agents

Whenever cleaning agent and rinse

aid single-measure dispensing bot‐

tles are handled improperly.

Whenever the oven cavity is not

completely rinsed out after semi-au‐

tomatic cleaning in units without a

pullout spray head

Operating Manual 33

What to do

■

Make sure that the work surface does not come into contact with cleaning agent or rinse aid

■

Do not put empty single-measure dispensing bottles down on the work surface, as drops of cleaning agent or rinse aid may run down along the outside of the bottles

Instead of the pullout spray head, use an external water jet to rinse out the unit or rinse the oven cavity, the accessories, and the area behind the suction panel thoroughly with plenty of water and wipe them clean with a soft cloth

Page 34

3 For Your Safety

Safety hazard: heat

Risk / hazard Where and in which situations will

the risk/hazard exist?

Risk of burns posed by hot surfaces

On the outside of the unit door

■

Inside the entire oven cavity. This includes all parts that are or have been inside the oven cavity during cooking, such as:

■

On the inside of the unit door

On top of electrical units:

■

Air vent

■

Ventilation port

On top of gas units:

■

Air vent

■

Exhaust outlet

■

Ventilation port

Risk of scalding posed

Inside the entire oven cavity by hot steam whenever water is sprayed into the hot oven cavity

Risk of scalding posed by hot steam

In front of the unit when the oven

cavity is cooled down with the 'Cool

down' function

Risk of scalding posed by water being sprayed

Whenever bakeware containing liq‐

uid fat is inside the oven cavity and

water is sprayed into it

What to do

■

Before performing any cleaning task, wait until the oven cavity has cooled down to a temperature low‐ er than 60 °C

■

Wear the required personal pro‐ tective equipment, especially pro‐ tective gloves

■

Before starting to clean the unit, wait until the oven cavity has cooled down to a temperature low‐ er than 60

■

Wear the required personal pro‐

°C

tective equipment, especially pro‐ tective gloves

■

Step away from the unit, as hot steam will come out through the open unit door

■

Do not put your head inside the oven cavity

Do not spray water into liquid fat

Operating Manual 34

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3 For Your Safety

Safety hazard: moving units on bases with casters

Risk / hazard Where and in which situations will

the risk/hazard exist?

All the risks and haz‐ ards listed below

Pinch point hazard (for multiple body parts)

Pinch point hazard (hand and foot hazard)

Risk of scalding posed by hot wastewater

Risk of scalding posed by hot, liquid food

Risk of electric shock posed by live parts

Gas explosion hazard

When units are being moved on a

base with casters

When units are being moved on a

base with casters

When units are being moved on a

base with casters

When units are being moved on a

base with casters

When units are being moved on a

base with casters

When units are being moved on a

base with casters

When units are being moved on a

base with casters Skin and eye irritation

hazard as a result of

When units are being moved on a

base with casters contact with cleaning agents

Trip hazard as a result of utility and hose con‐

When cleaning behind units that

have been pulled forward nections routed in the open

Fall hazard as a result of floors being wet with wastewater

Fall hazard as a result of floors being wet with cleaning agents

■

When cleaning behind units that have been pulled forward

■

In front of the unit

■

When cleaning behind units that have been pulled forward

■

In front of the unit

What to do

■

Before moving the unit (to clean the combi steamer's case or the floor, for example), check to make sure that the retaining element de‐ signed to limit how much the base can move with the unit is attached.

■

De-energize the unit before mov‐ ing it

■

When moving the unit, make sure not to roll over any connection lines (electrical, gas, and water)

■

Pay attention to the utility and hose connections.

■

Use at least two people to move the unit

Keep the unit doors shut

■

Let the units cool down

■

Immediately wipe or mop up any water that has leaked

■

Wear appropriate protective cloth‐ ing

Do not move units if there is any food still in them

Pay attention to the utility and hose connections.

Pay attention to the gas supply line

■

Make sure that the connections are long enough

■

When moving the base, keep the cleaning agent canisters closed

Exercise caution when performing maintenance work

■

Immediately wipe or mop up any water that has leaked

■

Make sure that the connections are long enough

When moving the units, keep the cleaning agent canisters closed

Operating Manual 35

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3 For Your Safety

Safety hazard: electricity

Risk / hazard Where and in which situations will

Risk of electric shock due to short circuit

Risk of electric shock posed by live parts

Safety hazard: gas

Risk / hazard Where and in which situations will

Gas explosion hazard Whenever the unit is moved In the case of units on a base with

the risk/hazard exist?

If the unit comes into contact with

water

If the units are on a base with cas‐

ters and the electrical connection

breaks as a result of the units rolling

away by accident

the risk/hazard exist?

What to do

■

Do not hose down the outer case

■

Always keep the USB port closed during cleaning

■

Before running the unit, check to make sure that the retaining ele‐ ment designed to limit how much the base can move with the unit is attached.

■

Make sure to always lock the cas‐ ters wheels when the units are running

■

Every day before using the units, check to make sure that the cas‐ ters' wheels are locked

What to do

casters that are connected using a flexible connecting hose:

■

When cleaning the case or the floor/surface below it, do not pull the unit forward beyond its limit. This limit (usually 0.5 m) will be defined by the retaining element used to mechanically secure the unit.

■

Do not pull or otherwise subject the connections to any tension

Safety hazard: mechanical unit components

Risk / hazard Where and in which situations will

the risk/hazard exist?

Risk of injury posed by rotating fan

Whenever the oven cavity is cooled

down with the 'Cool down' function

while the unit door is open and the

fan is accessible due to the suction

panel not being in place. Pinch point hazard

(hand hazard) and cut/

When opening and closing the dou‐

ble glass door sever hazard (finger hazard)

Operating Manual 36

What to do

Make sure that the suction panel is locked in its place

Exercise caution when performing maintenance work

Page 37

3 For Your Safety

3.7 Hazards and Safety Measures During Maintenance

Safety hazard: heat

Risk / hazard Where and in which situations will

Risk of burns posed by hot surfaces

Safety hazard: electricity

Risk / hazard Where and in which situations will

Risk of electric shock posed by live parts

the risk/hazard exist?

On the outside of the unit door

■

Inside the entire oven cavity. This includes all parts that are or have been inside the oven cavity during cooking, such as:

■

On the inside of the unit door

On top of

■

Air vent

■

Ventilation port

electrical units:

On top of gas units:

■

Air vent

■

Exhaust outlet

■

Ventilation port

the risk/hazard exist?

■

Under the cover

■

Under the operating panel

■

On the power cable

What to do

■

Before performing any mainte‐ nance work, wait until the oven cavity has cooled down to a tem‐ perature lower than 60 °C

■

Wear the required personal pro‐ tective equipment, especially pro‐ tective gloves

What to do

■

Maintenance work under the cov‐ er, under the operating panel, and on the power cable should be per‐ formed exclusively by a qualified electrician from an authorized service company.

■

Do not remove the cover or oper‐ ating panel

Safety hazard: mechanical unit components

Risk / hazard Where and in which situations will

the risk/hazard exist?

Risk of cut injuries

When performing maintenance work■Exercise caution when performing posed by sharp edges

Operating Manual 37

What to do

maintenance work

■

Wear the required personal pro‐ tective equipment

Page 38

3 For Your Safety

3.8 Safety Devices

Meaning

The combi steamer features a series of safety devices and guards that protect the user from a variety of hazards. All safety devices and guards must be present and fully functional without exception when the combi steamer is being used.

Location and functions (table-top models)

The figure below shows a size 6.10 electric combi steamer used as an example representing all tabletop models:

No. Safety device Function Check

Cover; can only be re‐ moved with tools

■

Prevents staff from acciden‐ tally touching live parts

■

Prevents staff from reaching

Check to make sure that the cover is in its proper place

into the moving fan inside the wiring compartment

Operating panel; can only be removed with tools

Unit door with door solenoid switch

Prevents staff from acciden‐ tally touching live parts

Unit door: Protects the operator and the

surroundings from hot steam

Check to make sure that the operating panel is in its proper place

Check the pane for scratches, cracks, and other damage on a regular basis and replace it if you detect any damage

Door solenoid switch (electri‐ cal door sensor):

■

Stops/turns off the following when the unit door is opened:

■

Fan (will stop after a few seconds)

■

Heating element

■

Cleaning agent spraying in the fully automatic oven

Test the door solenoid switch with the combi steamer at a low temperature

Procedure:

■

Fully open the unit door

■

Press Start

Result: The motor must not start run‐

ning.

cleaning process

■

Prompts the user to close the unit door

Suction panel inside the oven cavity; can only be removed with

Prevents staff from reaching into the moving fan and en‐ sures proper heat distribution

Please refer to 'Releasing the Suction Panel and Locking it Back in Place' on page 121

tools

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3 For Your Safety

No. Safety device Function Check

6 (not shown)

7 (not shown)

8 (installed by

the customer)

9 (installed by

the customer)

10 (not shown)

Unit door crackedopen position

Prevents steam coming out from scalding the operator's face and hands

Safety thermostat

■

Boiler

■

Oven cavity

Resuming after a pow‐ er outage if there was cleaning agent inside the unit when the pow‐

Turns off the unit if the tem‐ perature exceeds the allowa‐ ble limit

Starts the fully automatic oven cleaning process again, from a defined state, after a power outage

er went out Disconnector

Used to de-energize the unit during cleaning, repairs, and maintenance work, as well as in hazardous situations

Gas shut-off device Used to disconnect the unit

from the gas supply during cleaning, repair, and mainte‐ nance work, as well as in haz‐ ardous situations.

Only for setups involv‐ ing a stand with cas‐ ters:

Limits how much the entire setup (base and unit) can move from its location

Retaining element

With the combi steamer at a low temperature, check the door positions as described in 'Safely Opening and Closing the Unit Door' on page 60.

An error code will be output in the event of a fault

(Contact a service company that is authorized to reset the safety thermostat)

None

The operator does not need to check anything.

Check to make sure that the retaining element is properly attached

Operating Manual 39

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3 For Your Safety

3.9 Staff and Work Area Requirements

Staff requirements

The table below specifies the qualifications needed for each role. Provided that they have the required qualifications, a single person can take over more than one role if necessary.

Role Required qualifications Tasks

Cook

Operator

■

Has relevant training

■

Is familiar with all country-specific food and hygiene laws and regulations

■

Must maintain documentation as re‐ quired by HACCP

■

Has been briefed on how to operate the combi steamer

■

Is semi-skilled

■

Has been briefed on how to operate the combi steamer

■

Works under supervision

■

Is familiar with the rules involved in handling heavy loads

Primarily takes care of organizational tasks, such as:

■

Entering cooking profile data

■

Editing existing cooking profiles in the cookbook

■

Coming up with new cooking profiles

■

Configuring the unit's settings

And takes care of all operator tasks as well if necessary

Actually operates the combi steamer, tak‐ ing care of tasks such as:

■

Putting food into the combi steamer

■

Starting the cooking profile

■

Taking out the food once it has been cooked

■

Cleaning the combi steamer

■

Changing equipment inside the oven cavity if required for specific cooking se‐ quences

■

Limited maintenance work

Work areas during operation

During operation, the work area for staff is in front of the unit door.

Work areas during cleaning and maintenance

During cleaning and maintenance, the work area for staff is the entire area occupied by the unit and its surroundings.

Operating Manual 40

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3 For Your Safety

3.10 Personal Protective Equipment

Operation and Maintenance

Task Tools used Personal Protective Equipment

Placing food inside / tak‐ ing food out

Handling the core tem‐ perature probe

Removing and installing parts

None Wear appropriate work clothes for kitchen work as

Tools and equipment necessary for the specific task at hand

required by your country-specific standards and regulations, especially:

■

Protective clothing

■

Heat-resistant gloves

■

Safety footwear

required by your country-specific standards and regulations, especially:

■

Protective clothing

■

Heat-resistant gloves

Wear appropriate work clothes for kitchen work as required by your country-specific standards and regulations, especially:

■

Protective clothing

■

Heat-resistant gloves

Cleaning

Task Cleaning agents used Personal Protective Equipment

Cleaning the oven cavity (all methods)

Handling cleaning agent containers

Cleaning the double glass door

Cleaning components and accessories as specified in the corre‐ sponding instructions

Cleaning the outside of the unit case

■

ConvoClean forte

■

ConvoClean new

■

ConvoCare K (con‐ centrate)

■

ConvoClean forte S

■

ConvoClean new S

■

ConvoCare S

Common household glass cleaner

Common household alkali-free, pH-neutral, odorless dishwashing liquid

Common household stainless steel cleaner

The required protective equipment will depend on the cleaning agents being used and the selected cleaning method, and may include:

■

Respirator

■

Safety eyewear

■

Protective gloves

■

Protective clothing/apron

More detailed specifications regarding this equip‐ ment can be found in the EC safety data sheets for the cleaning agent(s) being used. For the lat‐ est version of these data sheets, please contact the manufacturer.

Always follow the instructions and observe all warnings found on the labels used for the clean‐ ing agent(s).

Observe the cleaning agent manufacturer's in‐ structions and other information

Operating Manual 41

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4 How to Cook with Your Combi Steamer

Purpose of this section

This section shows how you should place food inside your combi steamer. It covers how to handle and use the combi steamer when cooking and what kind of steps you need to follow when cooking or re‐ thermalizing food.

'General Cooking Instructions' provides a step-by-step guide on how to cook and rethermalize food. This section does not explicitly explain how to use the software or the unit components.

To learn more about how to use the software and its workflows, please consult the combi steamer's operating instructions.

'Specific Cooking Instructions' goes over specific actions that must be carried out when using the com‐ bi steamer and the corresponding accessories.

4.1 Basic Guidelines for Putting Food Into the Combi Steamer

4.1.1 Placing Bakeware in Size X.10 Units

Steam table pans; half-size wire rack, in U-rails (standard model)

The following figure shows how to set up a steam table pan (12" x 20" x X"), two steam table pans (12" x 10" x X"), and a half-size wire rack (13" x 20") in the U-rails (standard version) in size X.10 units:

Placement rules

■

Bakeware and oven racks must be slid in BE‐ TWEEN the two flanges on the U-rails (1) all the way in.

■

The bakeware / oven racks must be slid in at the same height on both sides.

■

NEVER place bakeware or oven racks on top of a U-rail's upper flange.

■

Do not place bakeware on top of shelf grills.

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4 How to Cook with Your Combi Steamer

Sheet pans, in U-rails (standard model)

The following figure shows how to set up a half-size sheet pan (13" x 18") and quarter-size sheet pans (13" x 9.5"), in the U-rails (standard version) in size X.10 units:

Placement rules

■

Sheet pans must be slid in ON TOP of the Urail's (1) upper flange (1).

■

The sheet pans must be slid in at the same height on both sides.

■

Do NOT slide in the sheet pans BETWEEN the two flanges on the U-rails.

■

Do not put liquids or food that will become liq‐ uefied during cooking in the sheet pans.

■

The method shown is intended exclusively for sheet pans (and, if applicable, oven racks), NOT for bakeware.

■

Do not place bakeware on top of sheet pans.

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4 How to Cook with Your Combi Steamer

4.1.2 Placing Bakeware in Size X.20 Units

Steam table pans; full-size wire rack, in U-rails (standard model)

The following figure shows how to set up two steam table pans (12" x 20" x X") and a full-size wire rack (20" x 26") in the U-rails (standard version) in size X.20 units:

Placement rules

■

Bakeware and oven racks must be slid in BE‐ TWEEN the two flanges on the U-rails (1) all the way in.

■

The bakeware / oven racks must be slid in at the same height on both sides.

■

NEVER place bakeware or oven racks on top of a U-rail's upper flange.

■

Do not place bakeware on top of shelf grills.

Sheet pans, in U-rails (standard model)

The following figure shows how to set up a full-size sheet pan (18" x 26"), half-size sheet pans (13" x 18"), and quarter-size sheet pans (13" x 9.5"), in the U-rails (standard version) in size X.20 units:

Placement rules

■

Oven racks (3) must be slid in BETWEEN the two flanges on the U-rails (1).

■

The shelf grills must be slid in at the same height on both sides.

■

NEVER place oven racks on top of a U-rail's upper flange.

■

Do not place steam table pans on top of shelf grills.

■

The sheet pans (2) must be placed, one after the other, on top of the shelf grills that are al‐ ready in place.

■

Do NOT slide in the sheet pans BETWEEN the two flanges on the U-rails.

■

Do not put liquids or food that will become liq‐ uefied during cooking in the sheet pans.

■

Do not place bakeware on top of sheet pans.

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4 How to Cook with Your Combi Steamer

Sheet pans, on L-rails (bakery model)

The following figure shows how to set up a full-size sheet pan (18" x 26") and two half-size sheet pans (13" x 18") on L-rails (bakery model) in a rack in UL models in size X.20 units:

Placement rules

■

The sheet pan must be slid all the way in on top of the L-rails (1).

■

The sheet pan must be slid in at the same height on both sides.

■

Do not put liquids or food that will become liq‐ uefied during cooking in the sheet pan.

■

The method shown is intended exclusively for sheet pans (and, if applicable, oven racks), NOT for bakeware.

■

Do not place bakeware on top of sheet pan.

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4 How to Cook with Your Combi Steamer

4.1.3 Combi Steamer Loading Capacity

Maximum weight that can be placed inside the combi steamer for cooking

C4 6.10 6.20 10.10 10.20

Applies to standard-size bakeware (steam table pans, sheet pans etc.)

Maximum load weight per unit [kg] 30 60 50 100 Maximum load weight per shelf [kg] 15 15 15 15

Maximum weight that can be placed inside the combi steamer for rethermalizing

C4 6.10 6.20 10.10 10.20

Applies to standard-size bakeware (steam table pans, sheet pans etc.) Maximum load weight per unit [kg] 9 18 15 30 Maximum load weight per bakeware (12" x 20" x 2.5"

steam table pan) Applies to plates Maximum number of plates per unit [units] 15 27 26 48 Maximum load weight per plate [g] 360 360 360 360

[kg] 1.5 1.5 1.5 1.5

Maximum number of bakeware when cooking and rethermalizing food

C4 6.10 6.20 10.10 10.20

Number of shelves (max. shelf spacing: 68 mm) [pcs] 7 7 11 11 Steam table pans (12" x 20" x 1") [pcs] 6 12 10 20 Steam table pans (12" x 20" x 2.5") [pcs] 6 12 10 20 Half-size wire racks (13" x 20") [pcs] 6 - 10 Half-size sheet pans (13" x 18") - on wire racks [pcs] 6 12 10 20 Full-size wire racks (20" x 26") [pcs] - 6 - 10 Full-size sheet pans (18" x 26") - on wire racks [pcs] - 6 - 10 Frying baskets (12"x20") [pcs] 6 12 10 20 Plates (optional plate rack) - no wire racks needed [pcs] 15 27 26 48

Maximum number of bakeware when smoking

C4 ES / EB 6.10 6.20 10.10 10.20

Number of shelves (max. shelf spacing: 68 mm) 7 7 11 11 Steam table pans (12" x 20" x 1") [pcs] 5 10 9 18 Steam table pans (12" x 20" x 2.5") [pcs] 4 8 8 16 Half-size wire racks (13" x 20") [pcs] 5 - 9 Half-size sheet pans (13" x 18") - on wire racks [pcs] 5 10 9 18 Full-size wire racks (20" x 26") [pcs] - 5 - 9 Full-size sheet pans (18" x 26") - on wire racks [pcs] - 5 - 9 Frying baskets (12"x20") [pcs] 5 10 9 18

During smoking, the bottommost shelf level must remain free due to the smoker box – do not put any‐ thing in it!

Operating Manual 46

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4 How to Cook with Your Combi Steamer

4.2 General Cooking Instructions

4.2.1 Safely Using the Unit

For your and your employees' safety

Every person (user) must read and understand the contents in the 'For Your Safety' on page 19 sec‐ tion before they work with or on the combi steamer for the first time. In addition, every user must follow the instructions and warnings in said section at all times.

As the combi steamer's owner, or as the owner's employee responsible for the staff who will be using the combi steamer, set the necessary rules and brief all new employees.

Every user must read and understand the safe work rules specified in this section before starting any work and follow them without exception.

Every user must read and understand the risks and hazards described in this section and in the follow‐ ing instructions before starting any work and follow the corresponding safety instructions without ex‐ ception.

Personal protective equipment for all users

As a user, you must wear the personal protective equipment specified for your work in the 'Personal Protective Equipment' on page 41

section of 'For Your Safety.'

What to do if you smell gas

If you smell gas, follow the steps below without exception:

■

Immediately shut off the gas.

■

Thoroughly ventilate the room.

■

Do not operate any electrical devices or equipment. Make sure not to cause any sparks.

■

Evacuate the building.

■

Call the gas utility and, if necessary, the fire department on a telephone found outside the hazard‐ ous area.

Basic rules for safe operation

If the combi steamer is moved in an impermissible manner after installation (on purpose or by acci‐ dent), do not continue to operate the unit unless all the following requirements are met:

■

The unit and the accessories being used do not have any obvious damage.

■

The supply lines installed for electrical power, water, wastewater, and cleaning agents do not have any obvious damage, have a secure fit, are not dripping anywhere, and appear to be safe and fully functional after a visual inspection.

■

The 'Requirements concerning the combi steamer's functional capability' on page 20

■

The 'Requirements concerning the combi steamer's surroundings' on page 20 are being met.

■

All warning labels are at their intended location. Gas units only:

■

A service technician has checked all the components in the combi steamer that convey gas in or‐ der to make sure that there are no leaks at any of their connection points. Moreover, the technician has checked to make sure that none of the specified points outside and inside the unit have any leaks.

are being met.

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4 How to Cook with Your Combi Steamer

Rules for safely running table-top models

In order to avoid hazards, follow the rules below when running the unit:

■

Make sure to only use your hands when using the unit's controls (buttons, switches, touchscreens).

■

Do not cover, obstruct, or block the exhaust vents, exhaust outlets, or ventilation ports at the top of the unit or the ventilation openings at the bottom.

■

The racks need to be locked in place.

■

The bakeware must be slid in correctly according to the rules on Page 42 for size X.10 units or the rules on Page 44

■

The suction panel needs to be properly locked in place.

for size X.20 units, as applicable.

Additional rules for the safe use of table-top models on moving bases

In order to avoid hazards, follow the rules below when running units on a base with casters:

■

The retaining element used to limit how much the base can move with the unit must be attached at all times. Every day before using the unit, check to make sure that the retaining element is attached.

■

Make sure to always lock the front casters' wheels when the units are running

■

Every day before using the units, check to make sure that casters' wheels are locked

Hot surfaces

Risk of burns posed by high temperatures inside the oven cavity and on the inside of the unit door Touching any interior oven cavity parts, the inside of the unit door, or any parts that are or were found

inside the oven cavity during cooking may result in burns.

Wear the required personal protective equipment.

Hot steam

Risk of scalding posed by hot steam Hot steam coming out from the unit may scald your face, hands, feet, and/or legs.

When opening the unit door, make sure to always use the cracked-open position as per the instructions on how to safely open the unit door. Do not, under any circumstance, stick your head inside the oven cavity. When cooling down the oven with the 'Cool down' function, step away from the unit, as hot steam will come out through the open unit door.

Break in the cold chain

Risk of food being contaminated with microbiological contamination due to the cold chain being broken The cold chain for refrigerated food can be broken if food is placed inside the oven cavity too early or if

the cooking process is interrupted.

When scheduling the time when you will be putting food in the oven cavity, e.g., when pre-selecting the start time for the cooking program, always make sure that the cold chain will be maintained. Never use the unit to store food temporarily. Never interrupt the cooking process on purpose. Once the unit starts up again after a power outage, take into account the time that will be necessary to restart the cooking process while taking the food's condition into account. Low-temperature cooking (< 65 °C) should be performed by qualified staff only.

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4 How to Cook with Your Combi Steamer

Microorganism growth at 30 – 65 °C

Risk of food spoilage due to microorganism growth at hot ambient conditions (temperature range of 30 – 65 °C)

Putting cold food into the oven cavity while rethermalizing food, keeping food warm, or cooking food at low temperatures may cause the oven temperature to drop to a point where critical microorganism growth may occur.

Do not put cold food into the unit while rethermalizing food, cooking food at low temperatures, or keeping food warm. Reduce the amount of microorganisms on the food before cooking it at low temperatures (by searing it, for Low-temperature cooking (< 65 °C) should be performed by qualified staff only.

Leaking gas

Explosion hazard posed by gas leaks Gas leaks may result in an explosion in the presence of an ignition source.

Do not move the unit during operation. If using a unit that is placed on a base with casters and is connected using a flexible connecting hose, check to make sure that the retaining element designed to limit how much the base can move with the unit is attached so that the unit will be mechanically secured.

example).

Lack of oxygen

Suffocation hazard due to lack of oxygen Inadequate ventilation at the installation location may result in suffocation when the unit is run.

Do not block or otherwise obstruct the area below the unit. Operate the unit in windless environments only. Make sure that the installed ventilation equipment works properly and follow all the ventilation rules specified by the gas installation engineer. Arrange for the unit to be serviced once a year.

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4 How to Cook with Your Combi Steamer

4.2.2 Turning the Combi Steamer On and Off (Lighting Instructions)

For your safety when working with/on the combi steamer

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 47 and follow all the corresponding instructions without exception.

Checks before turning on the unit

Before turning on the combi steamer, check whether the prerequisites below are being met. Do not place the unit into operation unless all specified prerequisites are met.

■

The unit does not have any obvious damage.

■

The accessories being used do not have any obvious damage.

■

The installed water connections do not have any obvious damage and are not dripping at any point.

■

The drain pipe is connected to the unit and does not have any obvious damage. The end of the drain pipe conveys the wastewater from the unit into the sewer system. The drain pipe is not drip‐ ping at any point and there are no indications of it being clogged.

■

The electrical connection does not have any obvious damage and looks like it is safe and working properly when subjected to a visual inspection.

■

The gas supply line and the system used to remove exhaust gases do not have any obvious dam‐ age and look like they are safe and working properly when subjected to a visual inspection.

■

There is nothing being stored inside the oven cavity and there is nothing inside the oven cavity oth‐ er than required cooking accessories (bakeware, for example).

■

The 'Requirements concerning the combi steamer's functional capability' on page 20 are being met.

■

The 'Requirements concerning the combi steamer's surroundings' on page 20 are being met.

■

All warning labels are at their intended location.

Turning the combi steamer on

Turning off the combi steamer when you are done

Turn the combi steamer on.

Check whether the oven becomes illuminated while the unit is running its self-diagnostic routine.

Wait until the software is ready to start working.

Carry out all necessary cleaning work as per the cleaning schedule and maintenance schedule.

Turn the combi steamer off.

Leave the unit door ajar in order to let moisture escape.

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4 How to Cook with Your Combi Steamer

Turning off the combi steamer before extended periods of nonuse

Before extended periods of nonuse, disconnect the unit from the water, gas, and power supplies.

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4 How to Cook with Your Combi Steamer

4.2.3 Cooking Procedures

For your safety when working with/on the combi steamer

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 47 and follow all the corresponding instructions without exception.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door 60

■

Placing Food Inside and Taking It Out 62

■

Putting Food Into the Mobile Shelf Rack / Plate Rack (Does Not Apply to ConvoSmoke) 64

■

Using the Transport Trolley to Put Food Inside the Oven and Take It Out (Does Not Apply to ConvoSmoke) 71

■

Putting Away and Removing the Core Temperature Probe

■

Using a USB Stick 79

Rules

Putting plates inside the combi steamer is only allowed when rethermalizing food.

Prerequisites

■

You must be familiar with how to use the software to such an extent that you will be able to access the stored cooking profiles you will need for your food or enter a new cooking profile and start it (please refer to the operating instructions).

■

The combi steamer and the accessories being used must have been cleaned properly.

■

There must not be any foreign objects inside the oven cavity.

■

The oven drain must be clear. It must not be clogged or blocked by any residues. The strainer on the oven drain must be in place.

■

The unit door's inner glass door must be properly locked in place.

■

The suction panel is properly locked in place.

■

The USB cover must be covering the USB port.

■

If the unit is on top of an open stand: There must not be any hot, steaming food inside the stand.

■

If using the grill version: The used grease canister must be empty and connected to the combi steamer.

When using racks:

■

The racks have been installed and are locked in place.

■

You must have the food that will be put inside the combi steamer ready to go. When using a mobile shelf rack / plate rack (does not apply to ConvoSmoke):

■

The racks must have been removed.

■

The roll-in frame for the mobile shelf rack / plate rack must be installed inside the oven cavity.

■

The core temperature probe must be in its holder.

■

You must have the food that will be put inside the combi steamer ready to go in the mobile shelf rack / plate rack on the transport trolley.

Cooking Procedures

Open a cooking profile from the cookbook or enter a new cooking profile.

Follow the software's prompts.

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4 How to Cook with Your Combi Steamer

Open the unit door.

Place the food inside the combi steamer.

Close the unit door.

Start the cooking sequence.

Wait until the cooking sequence is done.

Once the cooking sequence is done, the unit will make an acoustic signal to let you know.

Follow the software's prompts.

10.

11.

Open the unit door.

Take out the food.

Close the unit door.

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4 How to Cook with Your Combi Steamer

4.2.4 Smoking Procedures

For your safety when working with/on the combi steamer

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 47 and follow all the corresponding instructions without exception.

Opening the unit door

Risk of burns caused by the ignition of smoking chips, pellets, bisquettes, etc. and smoke; risk of smoke inhalation

Air flowing into the oven cavity may cause smoking bisquettes and/or smoke to combust explosively. Inhaling smoke may result in trouble breathing.

Under no circumstance open the unit door during smoking.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door 60

■

Placing Food Inside and Taking It Out 62

■

Using a USB Stick 79

Prerequisites

■

You must be familiar with how to use the software well enough so that you will be able to access the stored cooking profiles you will need for your food or enter a new cooking profile for smoking and start it. (see operating instructions).

■

The combi steamer and the accessories being used must have been cleaned properly.

■

The oven drain must be clear. It must not be clogged or blocked by any residues.

■

The unit door's inner glass door must be properly locked in place.

■

The smoker box must be properly filled and ready to go.

■

The suction panel is properly locked in place.

■

The racks have been installed and are locked in place.

■

The USB cover must be covering the USB port.

■

If the unit is on top of an open stand: There must not be any hot, steaming food inside the stand.

■

You must have the food that will be put inside the combi steamer ready to go.

■

If using the grill version: The used grease canister must be empty and connected to the combi steamer.

How to smoke food when your cooking profile only includes smoking

Open a cooking profile from the cookbook or enter a new cooking profile.

Follow the software's prompts.

Open the unit door.

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4 How to Cook with Your Combi Steamer

Place the smoker box inside.

Place the food inside the combi steamer. The bottommost shelf level must remain free due to the

smoker box – do not put anything in it!

Close the unit door.

Start the smoking sequence.

Wait until the smoking sequence is done.

Once the smoking sequence is done, the unit will make an acoustic signal to let you know.

Follow the software's prompts.

10.

11.

12.

13.

How to smoke food when your cooking profile includes cooking and smoking

Open the unit door.

Remove the smoked food.

Remove the smoker box.

Close the unit door.

Open a cooking profile from the cookbook or enter a new cooking profile.

Follow the software's prompts.

Operating Manual 55

Open the unit door.

Page 56

4 How to Cook with Your Combi Steamer

Place the food inside the combi steamer. The bottommost shelf level must remain free due to the

smoker box that will go in later on – do not put anything in it!

Close the unit door.

Start the cooking sequence.

Wait until the cooking sequence is done.

Once the cooking steps before smoking are done, the unit will make an acoustic signal to let you know.

Follow the software's prompts:

■

The oven cavity will be cooled down with a 'Cool down' sequence.

■

You will then be prompted to put the smoker box inside.

Open the unit door.

10.

11.

12.

13.

14.

15.

Place the smoker box inside.

Close the unit door.

Start the smoking sequence.

Wait until the smoking sequence is done.

Once the smoking sequence is done, the unit will make an acoustic signal to let you know.

Follow the software's prompts.

Open the unit door.

16.

Remove the smoked food.

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4 How to Cook with Your Combi Steamer

17.

18.

Remove the smoker box.

Close the unit door.

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4 How to Cook with Your Combi Steamer

4.3 Specific Cooking Instructions

4.3.1 Safely Using the Unit

For your and your employees' safety

As the combi steamer's owner, or as the owner's employee responsible for the staff who will be using the combi steamer, set the necessary rules and brief all new employees.

Every user must read and understand the safe work rules specified in this section before starting any work and follow them without exception.

Personal protective equipment for all users

As a user, you must wear the personal protective equipment specified for your work in the 'Personal Protective Equipment' on page 41

section of 'For Your Safety.'

What to do if you smell gas

If you smell gas, follow the steps below without exception:

■

Immediately shut off the gas.

■

Thoroughly ventilate the room.

■

Do not operate any electrical devices or equipment. Make sure not to cause any sparks.

■

Evacuate the building.

■

Call the gas utility and, if necessary, the fire department on a telephone found outside the hazard‐ ous area.

Handling heavy loads

Please keep in mind that lifting heavy bakeware and moving heavy transport trolleys can result in fati‐ gue, discomfort, and musculoskeletal system issues.

Hot surfaces

inside the oven cavity during cooking may result in burns.

Wear the required personal protective equipment.

Hot steam

Risk of scalding posed by hot steam Hot steam coming out from the unit may scald your face, hands, feet, and/or legs.

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Wet kitchen floors

Slip hazard posed by drained condensate Condensate dripping onto the floor when the unit door is opened may cause the operator to slip in

front of the unit.

Always keep the floor around the unit dry

Leaking gas

Explosion hazard posed by gas leaks Gas leaks may result in an explosion in the presence of an ignition source.

Lack of oxygen

Suffocation hazard due to lack of oxygen Inadequate ventilation at the installation location may result in suffocation when the unit is run.

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4.3.2 Safely Opening and Closing the Unit Door

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Prerequisites

When placed on top of a work table, the unit must be secured in such a way that it will not slide out of place.

Safely opening the unit door

Turn the door handle to the right. Result: The unit door will open into its cracked-open position and

the door handle will swing back to its resting position.

Wait a moment to make sure that all steam is allowed to escape.

Turn the door handle to the left and open the unit door slowly.

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On units with a right-hinged door: Fully open the unit door.

On units with a disappearing door: Slide the unit door backwards along the combi steamer's

side.

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Safely closing the unit door

On units with a right-hinged door:

■

Close the unit door with a little momentum.

■

If a cooking or cleaning profile is running, make sure that the unit door is closed properly by check‐ ing that the profile actually resumes.

On units with a disappearing door:

■

Pull the unit door all the way to the front along the combi steamer's side and close it with a little momentum.

■

If a cooking or cleaning profile is running, make sure that the unit door is closed properly by check‐ ing that the profile actually resumes.

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4.3.3 Placing Food Inside and Taking It Out

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Hot liquids

Risk of scalding posed by hot liquids Spilling liquid food can result in scalding to the face and hands.

When moving the food into the oven cavity, make sure that the racks are correctly locked in place. Take the maximum loading weight into account. Use bakeware (steam table pans) with matching standard dimensions only. Slide in the bakeware correctly according to the rules on Page 42 for size X.10 units or the rules on Page 44 for size X.20 units, as applicable. Bakeware containing liquids or food that will become liquefied during cooking must be placed only in shelf levels that will allow all operators to easily look in. When taking out bakeware containing liquids or food that will become liquefied during cooking, make sure it is in a perfectly horizontal position. Wear the required personal protective equipment.

Hot food and hot bakeware

Burn hazard posed by hot food and hot bakeware Bakeware that is placed on L-rails, on the upper flange of U-rails, or on oven racks can topple over

and out of the shelf levels. This may result in burns on your whole body – especially on your face and hands.

When moving the food into the oven cavity, make sure that the racks are correctly locked in place. Take the maximum loading weight into account. Use bakeware (wire racks, sheet pans) with matching standard dimensions only. Slide in the bakeware correctly according to the rules on Page 43 for size X.10 units or the rules on Page 44 for size X.20 units, as applicable. Always take out bakeware in a horizontal position and make sure not to pull bakeware on shelf levels too far forward. Wear the required personal protective equipment.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door

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Putting food into the combi steamer (racks, standard version)

Taking food out

Open the unit door.

Move the food into the shelf levels you want.

■

Start from the bottom.

■

Always slide bakeware, sheet pans, and shelf grills in all the way to the stop.

Check to make sure that the bakeware, sheet pans, and shelf grills have been slid in correctly as indicated in 'Placing Bakeware in Size X.10 Units' on page 42 or 'Placing Bakeware in Size X.20 Units' on page

44 (as ap‐

plicable).

Open the unit door.

Take out the food, making sure the container is in a hori‐ zontal position.

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4.3.4 Putting Food Into the Mobile Shelf Rack / Plate Rack (Does Not Apply to ConvoSmoke)

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Hot liquids

Risk of scalding posed by hot liquids Spilling liquid food can result in scalding to the face and hands.

Make sure that the mobile shelf rack's / plate rack's latch is engaged when putting food inside or taking it out. Take the maximum loading weight into account. Use bakeware (steam table pans) with matching standard dimensions only or permissible plates with the appropriate diameter only. Slide in the bakeware correctly according to the rules on Page 42 for size X.10 units or the rules on Page 44 for size X.20 units, as applicable. Bakeware or plates with liquids or food that will become liquefied during cooking must be placed only in shelf levels that will allow all operators to easily look in. When taking out bakeware or plates with liquids or food that will become liquefied during cooking, make sure they are in a perfectly horizontal position. Wear the required personal protective equipment.

Hot food and hot bakeware

Burn hazard posed by hot food and hot bakeware Bakeware that is placed on L-rails, on the upper flange of U-rails, or on oven racks can topple over

and out of the shelf levels. This may result in burns on your whole body – especially on your face and hands.

Make sure that the mobile shelf rack's latch is engaged when putting food inside or taking it out. Take the maximum loading weight into account. Use bakeware (wire racks, sheet pans) with matching standard dimensions only. Slide in the bakeware correctly according to the rules on Page 43 for size X.10 units or the rules on Page 44 for size X.20 units, as applicable. Always take out bakeware in a horizontal position and make sure not to pull bakeware on shelf levels too far forward. Wear the required personal protective equipment.

Prerequisites that must be met before placing food in the mobile shelf rack

■

The mobile shelf rack / plate rack must have been properly cleaned.

■

The transport trolley must be ready.

■

All the transport trolley's parking brakes must be locked.

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Putting Food Inside the Mobile Shelf Rack

Slide the mobile shelf rack onto the transport trolley from behind. Make sure that the wheel axles go under the transport trolley's hem.

Engage the latch.

Lift the tray guard bar at the back of the mobile shelf rack and swing it to the right side.

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Place the food inside the mobile shelf rack.

■

Start from the bottom.

■

Make sure to always slide bakeware, sheet pans, and shelf grills in all the way to the other tray guard bar.

44 (as ap‐

plicable).

WARNING! Risk of scalding posed by hot liquids

■

Make sure not to load the mobile shelf rack in such a way that it will be top-heavy, as the transport trolley may otherwise topple over when moving.

Lock the tray guard bar you previously opened back in place.

Putting Food Inside the Plate Rack

Place the plate rack on the transport trolley the same way as with the mobile shelf rack and engage the latch (pleas‐ er refer to 'Putting Food Inside the Mobile Shelf Rack' on page 65).

Place the food inside the plate rack.

■

Start from the bottom.

■

Only use plates with the appropriate size and shape and carefully place them in the rings.

WARNING! Risk of scalding posed by hot liquids

■

Make sure not to load the plate rack in such a way that it will be top-heavy, as the transport trolley may other‐ wise topple over when moving.

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4.3.5 Taking Food Out from the Mobile Shelf Rack / Plate Rack (Does Not Apply to ConvoSmoke)

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Hot liquids

Risk of scalding posed by hot liquids Spilling liquid food can result in scalding to the face and hands.

Hot food and hot bakeware

Burn hazard posed by hot food and hot bakeware Bakeware that is placed on L-rails, on the upper flange of U-rails, or on oven racks can topple over

and out of the shelf levels. This may result in burns on your whole body – especially on your face and hands.

Prerequisites that must be met before taking food out

■

The mobile shelf rack / plate rack must be safely resting on a suitable surface.

■

If the mobile shelf rack / plate rack is still on top of the transport trolley:

■

The mobile shelf rack's / plate rack's latch must be engaging the transport trolley.

■

All the transport trolley's parking brakes must be locked.

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Taking food out from the mobile shelf rack (standard model)

Lift the tray guard bar at the back of the mobile shelf rack and swing it to the right side.

Take out the food, making sure the container is in a hori‐ zontal position.

Taking food out from the plate rack

Slightly lift the plates out from the rings and hold them in a horizontal position while taking them out.

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4.3.6 Placing the Roll-In Frame for the Mobile Shelf Rack / Plate Rack Inside the Oven Cavity (Does Not Apply to ConvoSmoke)

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Hot surfaces

Risk of burns posed by high temperatures on the unit's interior and exterior parts. Touching any interior oven cavity parts, the inside of the unit door, or any parts that are or were found

inside the oven cavity during cooking may result in burns.

Before changing the equipment inside the oven cavity, wait until the oven cavity has cooled down to a temperature lower than 60 °C. Wear the required personal protective equipment.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door 60

■

Removing and Installing the Racks 80

Required accessories

■

Roll-in frame

Prerequisites

■

The racks must have been removed.

■

The unit door must be open.

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Placing the roll-in frame for the mobile shelf rack / plate rack inside the oven cavity

Secure the roll-in frame inside the oven cavity by guiding the holes on the roll-in frame's foot angle brackets onto the pins on the bottom of the oven cavity.

Slide the core temperature probe into the spiral holder on the right side of the roll-in frame.

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4.3.7 Using the Transport Trolley to Put Food Inside the Oven and Take It Out (Does Not Apply to ConvoSmoke)

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Putting Food Into the Mobile Shelf Rack / Plate Rack (Does Not Apply to ConvoSmoke) 64

■

Placing the Roll-In Frame for the Mobile Shelf Rack / Plate Rack Inside the Oven Cavity (Does Not Apply to ConvoSmoke) 69

Required accessories

■

Transport trolley

■

Mobile shelf rack or plate rack

Prerequisites

■

The roll-in frame for the mobile shelf rack / plate rack must be installed inside the oven cavity.

■

The combi steamer must have been set up at the right height for the transport trolley. The roll-in frame inside the oven cavity and the mobile shelf rack's / plate rack's support surface on the trans‐ port trolley must be at the same height if the transport trolley is secured to the combi steamer.

■

The unit door must be open.

■

The food must already be ready to go inside the mobile shelf rack / plate rack on the transport trol‐ ley:

■

The mobile shelf rack's / plate rack's latch must be engaged.

■

The mobile shelf rack's tray guard bar must be locked in place.

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Using the transport trolley to put food inside the oven cavity

Release the transport trolley's parking brakes and move the trolley in front of the combi steamer.

Secure the transport trolley on the combi steamer.

■

Press the button underneath the transport trolley's han‐ dlebar so that the engaging mechanism on the back of the trolley will be raised.

■

Then release the button so that the engaging mecha‐ nism will be lowered and engage the oven cavity open‐ ing.

Lock all the transport trolley casters' wheels.

Release the mobile shelf rack's / plate rack's latch.

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Slide the mobile shelf rack / plate rack away from the transport trolley and into the oven cavity.

Release the transport trolley's parking brakes.

Release the transport trolley's engaging mechanism from the oven cavity opening and move the trolley away.

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Close the unit door.

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Using the transport trolley to take food out

Open the unit door and move the transport trolley in front of the combi steamer.

Secure the transport trolley on the combi steamer.

■

Press the button underneath the transport trolley's han‐ dlebar so that the engaging mechanism on the back of the trolley will be raised.

■

Then release the button so that the engaging mecha‐ nism will be lowered and engage the oven cavity open‐ ing.

Lock all the transport trolley casters' wheels.

Pull the mobile shelf rack / plate rack out from the oven cavity and onto the transport trolley.

WARNING! Risk of burns posed by high temperatures in‐ side the oven cavity, on the inside of the unit door, and on the mobile shelf rack / plate rack

■

Wear the required personal protective equipment.

■

Use the handles to pull the mobile shelf rack / plate rack out of the oven cavity.

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Engage the latch.

Release the transport trolley's parking brakes.

Release the transport trolley's engaging mechanism from the oven cavity opening and move the trolley away.

WARNING! Risk of scalding posed by hot liquids

■

When moving bakeware or plates containing hot liquids, make sure to cover the bakeware / plates.

■

Make sure that the transport trolley with the mobile shelf rack / plate rack does not topple over. The transport trolley is at risk of toppling over when being moved across an inclined surface or when it runs into an obsta‐ cle.

Lock all the transport trolley casters' wheels.

Close the unit door.

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4.3.8 Putting Away and Removing the Core Temperature Probe

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door 60

Purpose

If you will not be needing the core temperature probe for the cooking sequence you will be using, make sure to put it away. Not doing so may result in the probe being damaged.

Putting away the core temperature probe

Removing the core temperature probe

Pull the core temperature probe out from the holder on the right-hand side rack.

Slide the core temperature probe into the spiral holder on the right-hand side rack.

NOTICE! Pay attention to the cable! The cable must not get pinched in between the unit door

and the hygienic plug-in gasket when the door is closed.

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4.3.9 Using the external core temperature probe or sous vide probe

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door 60

■

Putting Away and Removing the Core Temperature Probe 76

How it works

In addition to the internal core temperature probe that is permanently connected inside the oven, you can temporarily connect an additional external core temperature probe or sous vide probe on the out‐ side of the unit case. The internal core temperature probe will be deactivated the moment the external connector is used. In other words, the unit's software will give priority to the external core temperature probe or sous vide probe when cooking. The internal core temperature probe CANNOT be used simul‐ taneously with the external core temperature probe and/or sous vide probe when cooking. Likewise, you will not be able to use the internal core temperature probe when an external core temperature probe or sous vide probe is connected.

Prerequisites

■

The external core temperature probe or sous vide probe must have already been cleaned. More‐ over, it must be fully functional and ready to go.

■

The food being cooked must have already been placed properly inside the oven cavity.

Connecting and using the external core temperature probe or sous vide probe

Open the protective cap on the connector for the external core temperature probe or sous vide probe. The connec‐ tor is located on the right above the operating panel on the unit case.

Plug the external core temperature probe or sous vide probe into the unit using the connector.

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Open the unit door.

Insert the core temperature probe or sous vide probe into the food.

Close the unit door. Pay attention to the cable when doing so. When being

routed into the oven, the cable must not go through the door handle locking mechanism's area. Instead, it can be routed through any other point so that it will be held in place between the unit door and the hygienic plug-in gas‐ ket.

Disconnecting and storing the external core temperature probe or sous vide probe

Open the unit door.

Remove the core temperature probe or sous vide probe from the food before removing the food from the oven.

WARNING! Risk of burns due to high temperatures inside the oven cavity. This includes all parts that are or have been inside the oven cavity during cooking

■

Wear the required personal protective equipment.

■

Once you are done using the external core temperature probe or sous vide probe, let it cool down outside the oven before unplugging and cleaning it.

Unplug the external core temperature probe or sous vide probe from the unit case.

Close the connector's protective cap.

Clean and rinse the core temperature probe or sous vide probe with a soft cloth, common household dishwashing liquid, and water.

Store the dried core temperature probe or sous vide probe in a suitable place in order to protect it from being damaged or soiled.

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4.3.10 Using a USB Stick

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

USB cover function

The USB cover protects the USB port so that no steam will be able to enter the control system elec‐ tronics during cooking or cleaning.

Make sure that there is no USB stick plugged in and that the port is sealed off by the cover during cooking and cleaning.

Plugging in the USB stick

Open the USB port cover on the operating panel.

Plug in the USB stick. If the USB stick is too big, use an adapter cable.

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4.3.11 Removing and Installing the Racks

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Hot surfaces

Risk of burns posed by high temperatures on the unit's interior and exterior parts. Touching any interior oven cavity parts, the inside of the unit door, or any parts that are or were found

inside the oven cavity during cooking may result in burns.

Before changing the equipment inside the oven cavity, wait until the oven cavity has cooled down to a temperature lower than 60 °C. Wear the required personal protective equipment.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door 60

Prerequisites

■

All bakeware and other accessories used for cooking must have been removed from the oven cav‐ ity.

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Removing the racks (standard model)

Lift (1) the rack and swing it (2) towards the inside of the oven cavity.

Release the retainer on the rear top corner that is holding the rack in place.

Push (1) the rack upwards and remove (2) it.

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Installing the racks (standard model)

Follow the same steps used to remove the racks, but in opposite order.

Check to make sure that the retainers on the rear top cor‐ ners are engaging the racks properly so that the latter are correctly secured.

■

To check that both racks are properly installed, slide a sheet pan in.

■

Check to make sure that the sheet pan is correctly in place in or on the rails as indicated in 'Placing Bake‐ ware in Size X.10 Units' on page

42 or 'Placing Bake‐

ware in Size X.20 Units' on page 44 (as applicable).

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Removing the racks (bakery model)

Lift (1) the rack and swing it (2) towards the inside of the oven cavity a little bit in order to remove it from the pin in the oven's front lower area.

Slightly lift (1) the rack again and swing it (2) a little bit to the side in order to remove it from the pin in the oven cav‐ ity's lower rear area.

Remove the rack from the two upper pins inside the oven cavity by slightly lifting the rack again (1), swinging it to‐ wards the inside of the oven a little bit (2), and then letting it down (3).

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Installing the racks (bakery model)

Follow the same steps used to remove the racks, but in opposite order.

Check to make sure that all eight pins (four on each side) are properly engaging the racks' guides.

■

To check that both racks are properly installed, slide a sheet pan in.

■

Check to make sure that the sheet pan is correctly in place in or on the rails as indicated in 'Placing Bake‐ ware in Size X.10 Units' on page

42 or 'Placing Bake‐

ware in Size X.20 Units' on page 44 (as applicable).

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4.3.12 Filling the Smoker Box, Placing It Inside the Unit, and Removing It from the Unit (ConvoSmoke Only)

For your safety when using the unit

Before starting work, read and understand the rules, risks, and hazards specified in 'Safely Using the Unit' on page 58 and follow all the corresponding instructions without exception.

Air flowing in

Risk of burns and fire hazard posed by flying sparks Flying sparks may be produced if air flows into hot smoking bisquettes

Do not remove the smoker box's cover until the box has cooled down completely in a fireproof location that is not exposed to wind. Always keep the cover on the smoker box during smoking. Do not dispose of ashes or used bisquettes until they are cold.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door 60

Smoking bisquettes

Only use smoking bisquettes that are made of hardwood chips and are intended for this purpose. The manufacturer recommends using BRADLEY SMOKING BISQUETTES, which can be bought on the Internet (http://www.bradleysmoker.com) or at appropriate specialty retailers. Do NOT use smoking materials such as loose sawdust, loose wood shavings, loose wood chips, or small pieces of wood.

Prerequisites

■

The oven cavity must have cooled down to the ambient temperature since the last time it was used. or: The software must have prompted you to put the smoker box inside as part of the cooking profile that is running. In this case, the software will automatically run a 'Cool down' sequence to cool down the oven cavity before prompting you to put the smoker box inside.

■

The smoker heater must be in place inside the oven cavity.

■

The racks have been installed and are locked in place.

■

The smoker box's bisquette support lid, cover, and actual box must have been properly cleaned and dried.

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Filling the smoker box

To fill the smoker box, place a maximum of eight bis‐ quettes on the bisquette support lid inside it.

Starting from the back of the box, slide the cover onto the smoker box as far as it will go.

Make sure that the folds on the sides of the cover slide along the wings on the sides of the box (as shown in the diagram to the left).

Insert the handle into the front of the smoker box.

Placing the smoker box inside the oven cavity

Grab the smoker box containing the bisquettes from the handle and slide it all the way onto the smoker heater in‐ side the oven cavity.

Make sure that the heating element goes into the smoker box opening meant for the smoker heater.

Remove the smoker box's handle.

WARNING! Risk of burns posed by high temperatures in‐ side the oven cavity, on the inside of the unit door, and on the smoker box

■

Wear the required personal protective equipment.

■

Once you have placed the smoker box inside the oven cavity, take the box's handle out of the compartment so that the handle will be cold when you take out the box later on.

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Removing the smoker box from the oven cavity

Insert the handle into the smoker box and pull the box out from the smoker heater.

Let the smoker box fully cool down outside of the oven cavity in a fireproof location that is not exposed to wind.

Empty the smoker box of ashes and the remains of the bisquettes you used and thoroughly clean all of the smok‐ er box's parts.

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5 How to Clean the Combi Steamer

Purpose of this section

This section provides an overview of the cleaning methods, cleaning agents (and how to handle them), and cleaning schedule for the combi steamer. It goes over how to handle and use the combi steamer when cleaning it and what kind of steps you need to follow.

'General Cleaning Instructions' provides a step-by-step guide through the various cleaning sequence workflows. This section does not explicitly explain how to use the software or the unit components.

To learn more about how to use the software and its workflows, please consult the combi steamer's operating instructions.

'Specific Cleaning Instructions' goes over specific actions that must be carried out when using the combi steamer and the corresponding accessories.

5.1 Combi Steamer Cleaning Basics

5.1.1 Cleaning Methods

Cleaning Methods

Cleaning Methods Description When to use

Oven cleaning without cleaning agents

■

Is a fully automatic process in which the temperature and dura‐ tion are controlled by the software

■

The oven cavity is rinsed with wa‐ ter only (without using any clean‐ ing agents)

■

With easyDial: CL0 cleaning pro‐

■

For cleaning very light soiling or eliminating odors between individ‐ ual cooking sequences

■

After prolonged periods of nonuse (to remove dust, for example), pro‐ vided the combi steamer has been thoroughly cleaned before this

file

■

With easyTouch: H2O cleaning profile

Fully automatic oven cleaning with connec‐ ted canisters

(ConvoClean for easyDial

or ConvoClean+ for

easyTouch)

■

Is a fully automatic process in which the temperature, duration, use of cleaning agents, and rinsing are controlled by the software

■

Cleaning agents are dosed by the software and automatically con‐ veyed from the connected canis‐ ters into the oven cavity

■

With easyDial (ConvoClean):

■

Choice of eight preconfigured cleaning profiles:

CL1 to CL4 and CL1d to CL4d

■

With easyTouch (ConvoClean+):

■

Selecting a cleaning setting:

■

Daily cleaning after finishing all cooking for the day

■

Before placing the combi steamer into operation for the first time in order to get rid of all oven cavity soiling and impurities accumulated during transit, setup, and installa‐ tion

■

After performing maintenance on the combi steamer in order to get rid of all oven cavity soiling and impurities

1 to 4

■

Selecting a cleaning duration:

eco, regular, express

■

Optionally selecting:

Steam disinfection and/or oven drying

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Cleaning Methods Description When to use

Fully automatic oven

■

cleaning with singlemeasure dispensing

(ConvoClean for easyDial

■

or ConvoClean+ for

easyTouch)

■

Semi-automatic oven

■

cleaning

■

Oven cleaning using

■

only rinse aid from a connected canister or single-measure dis‐

■

pensing

■

Manual oven cleaning

■

Is a fully automatic process in which the temperature, duration, use of cleaning agents, and rinsing are controlled by the software The software will prompt the oper‐ ator to apply cleaning agents from single-measure dispensing bottles into the oven cavity

With easyDial (ConvoClean):

■

Choice of eight preconfigured cleaning profiles:

CL1 to CL4 and CL1d to CL4d

With easyTouch (ConvoClean+):

■

Selecting a cleaning setting:

1 to 4

■

Selecting a cleaning duration:

eco, regular, express

■

Optionally selecting:

Steam disinfection and/or oven drying

Is a semi-automatic process in which the temperature and dura‐ tion of individual cleaning phase are controlled by the software The cleaning agents are manually sprayed into the oven cavity The oven cavity is rinsed out man‐ ually using the recoil hand shower or, alternatively, is wiped thor‐ oughly with plenty of clean water and a soft cloth

Available only with the easyTouch ConvoCare cleaning profile Is a fully automatic process in which the temperature, duration, use of rinse aid, and rinsing are controlled by the software Rinse aid will either be automati‐ cally added to the oven cavity from connected canisters in the right proportion or the software will prompt the operator to apply rinse aid from single-measure dispens‐ ing bottles into the oven cavity

Is an exclusively manual process without any software assistance

■

The oven cavity remains unhea‐ ted

■

The operator monitors the time during which the cleaning agents

are allowed to work. The cleaning agents are manually sprayed into the oven cavity The oven cavity is rinsed out man‐ ually using the recoil hand shower or, alternatively, is wiped thor‐ oughly with plenty of clean water and a soft cloth

■

Daily cleaning after finishing all cooking for the day

■

Before placing the combi steamer into operation for the first time in order to get rid of all oven cavity soiling and impurities accumulated during transit, setup, and installa‐ tion

■

After performing maintenance on the combi steamer in order to get rid of all oven cavity soiling and impurities

■

Daily cleaning after finishing all cooking for the day

■

For further cleaning after fully au‐ tomatic oven cleaning if the latter did not get rid of all soiling and im‐ purities

■

Before placing the combi steamer into operation for the first time in order to get rid of all oven cavity soiling and impurities accumulated during transit, setup, and installa‐ tion

■

After performing maintenance on the combi steamer in order to get rid of all oven cavity soiling and impurities

■

For further cleaning after fully au‐ tomatic or semi-automatic oven cleaning if the latter did not get rid of all soiling and impurities

■

If there is a white film or dark dis‐ colorations inside the oven cavity

■

For cleaning soiling or eliminating odors between individual cooking sequences after the oven cavity has been cooled down

■

For further cleaning after fully au‐ tomatic or semi-automatic oven cleaning if the latter did not get rid of all soiling and impurities

■

For cleaning specific spots or areas inside the oven cavity, such as the oven drain

■

If there is a white film or dark dis‐ colorations inside the oven cavity

Operating Manual 89

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5 How to Clean the Combi Steamer

5.1.2 Cleaning schedule

Overview

The figure below shows a size 6.10 gas combi steamer used as an example representing all table-top models:

No. Designation

Outside of unit case

Oven cavity

hygienic plug-in gasket

Double glass door

Unit door

Door drip tray

Oven drain with strainer

Unit drip tray

Fan screen

Daily cleaning

What needs to be cleaned? Procedure Cleaning agents

Oven cavity

The oven drain

Outside of unit case Clean by hand with a soft cloth

Bakeware, sheet pans, shelf grills, and other accessories used for cooking

■

'How to Semi-Automatically Clean the Oven Cavity (Racks)' on page 101

■

'How to semi-automatically clean the oven cavity (mobile shelf rack / plate rack)' on page 103

'How to Fully Automatically Clean the Oven Cavity Using Canisters' on page 97

'How to Fully Automatically Clean the Oven Cavity Using the Single-Measure Dispensing Mode' on page 99

■

Remove any residues

■

Rinse out in order to prevent clogging

■

Spray cleaning agent inside and rinse with water

■

Clean by hand using a soft, non-abrasive sponge

■

Rinse with water

ConvoClean new or forte

ConvoClean new or forte and ConvoCare

ConvoClean new S or forte S and

ConvoCare S

■

With the recoil hand shower

■

ConvoClean new or forte

Common household stainless steel cleaner

Common household dishwash‐ ing liquid

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5 How to Clean the Combi Steamer

What needs to be cleaned? Procedure Cleaning agents

The oven cavity needs to be checked daily to see if there is any white film or dark discolora‐ tions

■

Clean only if necessary

If using the grill version:

■

Grease collection canister

Weekly cleaning

What needs to be cleaned? Procedure Cleaning agents

The double glass door on the in‐ side

The oven cavity section behind the suction panel

Hygienic plug-in gasket around unit door

Unit door, door drip tray, and unit drip tray

Fan screen, oven bottom on the left side

■

Manually:

■

Spray cleaning agent on the film/discolorations while the combi steamer is not warm

■

Let the cleaning agent work for 10 minutes

■

Polish using a soft, nonabrasive sponge

■

Rinse out

■

'How to Clean the Oven Cavi‐ ty Using Rinse Aid Only and the ConvoCare Cleaning Pro‐ file (easyTouch Only)' on page 107

'Emptying and Cleaning the Grease Collection Canister' on page 126

'How to Clean the Double Glass Door' on page 109

'How to Clean the Oven Cavity Section Behind the Suction Panel' on page 110

■

Wipe all around by hand using a soft cloth and cleaning agent

■

Thoroughly wipe clean with a soft cloth and water

■

Dry with a soft cloth

■

Leave the unit door ajar so that the hygienic plug-in gas‐ ket will dry off

■

Clean by hand using a soft cloth and cleaning agent

■

Thoroughly wipe clean with a soft cloth and water

■

Dry with a soft cloth

Clean by hand with a slightly damp cloth

ConvoCare

Common household dishwash‐ ing liquid

Common household glass cleaner

ConvoClean new or forte

Common household dishwash‐ ing liquid

ConvoClean new or forte

Common household dishwash‐ ing liquid

Monthly cleaning

What needs to be cleaned? Procedure Cleaning agents

The hygienic plug-in gasket, thoroughly

'How to Clean the Hygienic Plug-In Gasket Thoroughly' on page 112

Stand (optional) Clean by hand with a soft cloth Common household stainless

Operating Manual 91

Common household dishwash‐ ing liquid

steel cleaner

Page 92

5 How to Clean the Combi Steamer

5.1.3 Cleaning agents

Cleaning agents

Only use the cleaning agents specified here when cleaning the combi steamer and its accessories.

Product Use for Container

ConvoClean new For light soiling

■

Not for cleaning bakeware, sheet pans, shelf grills, or oth‐ er accessories

ConvoClean forte For normal to heavy soiling

■

Not for cleaning bakeware, sheet pans, shelf grills, or oth‐ er accessories

ConvoCare K (concentrate) For preparing ready-to-use Con‐

ConvoCare Rinse aid with defined mix ratio

■

Not for cleaning bakeware, sheet pans, shelf grills, or oth‐ er accessories

ConvoClean new S For light soiling

ConvoClean forte S For normal to heavy soiling

ConvoCare S

Common household stainless steel cleaner

Common household glass clean‐erCleaning the double glass door -

Oven cleaning

■

By hand

■

Semi-automatic

Spray bottle

Fully automatic oven cleaning Cleaning agent canisters con‐

nected to the cleaning system underneath the combi steamer

Oven cleaning

■

By hand

■

Semi-automatic

Spray bottle

Fully automatic oven cleaning Cleaning agent canisters con‐

nected to the cleaning system underneath the combi steamer

voCare solution with a defined mix ratio

■

Fully automatic oven cleaning

■

Oven cleaning with rinse aid only (available only with the

Cleaning agent canisters con‐ nected to the cleaning system underneath the combi steamer

easyTouch ConvoCare clean‐ ing profile)

Manually cleaning the oven cav‐

Spray bottle

ity further Fully automatic oven cleaning 125-ml single-measure dispens‐

ing bottles

Fully automatic oven cleaning 125-ml single-measure dispens‐

ing bottles

■

Fully automatic oven cleaning

■

Oven cleaning with rinse aid

125-ml single-measure dispens‐ ing bottles

only (available only with the easyTouch ConvoCare clean‐ ing profile)

Taking care of the combi steam‐

er's outer surfaces

Common household alkali-free, pH-neutral, odorless dishwash‐ ing liquid

■

Cleaning components and ac‐ cessories as specified in the corresponding instructions

■

Cleaning bakeware, sheet pans, shelf grills, and other accessories used for cooking

Operating Manual 92

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5 How to Clean the Combi Steamer

5.1.4 Supplying Cleaning Agents

Supplying Cleaning Agents

Container Handling / Use Cleaning agents

Spray bottle

Canister

125-ml single-measure dispensing bottles

■

Never leave the spray bottle pressurized for an extended period of time if you are not using it. Slowly open the pump head so that the com‐ pressed air can escape.

■

Rinse the spray bottle weekly.

■

Rinse the nozzle, the nozzle extension, and the nozzle fitting after every use.

■

Do not store spray bottles containing cleaning agents in the immediate vicinity of the combi steamer. Instead, store them in special storage rooms where they will not be close to nor come into contact with food.

■

Connect the canisters containing the cleaning agents to the combi steamer's cleaning system.

■

Before every fully automatic oven cleaning se‐ quence, check whether the canisters still have enough cleaning agent in them.

■

Do not store reserve canisters containing cleaning agents in the immediate vicinity of the combi steamer. Instead, store them in special storage rooms where they will not be close to nor come into contact with food.

■

Use ConvoCare K (concentrate) only to pre‐ pare ready-to-use ConvoCare solution (with the defined mix ratio) in an empty canister.

■

Do not store canisters containing ConvoCare K in the immediate vicinity of the combi steamer. Instead, store them in special storage rooms where they will not be close to nor come into contact with food.

■

Do not remove the bottle from the shipping and storage box until right before using the cleaning agent.

■

Do not open the bottle's cap until right before using the cleaning agent.

■

Once the bottles are empty, rinse them out with water and close them again, then throw them into the recycling bin.

■

Store the reserve bottles containing cleaning agents exclusively in the box in which they were shipped. Do not store the boxes in the im‐ mediate vicinity of the combi steamer. Instead, store them in special storage rooms where they will not be close to nor come into contact with food.

■

ConvoClean new

■

ConvoClean forte

■

ConvoCare

■

ConvoClean new

■

ConvoClean forte

■

ConvoCare

■

ConvoCare K (con‐ centrate)

■

ConvoClean new S

■

ConvoClean forte S

■

ConvoCare S

Operating Manual 93

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5 How to Clean the Combi Steamer

5.2 General Cleaning Instructions

5.2.1 Working Safely When Cleaning

For your and your employees' safety

As the combi steamer's owner, or as the owner's employee responsible for the staff who will be using the combi steamer, set the necessary rules and brief all new employees.

Every user must read and understand the safe work rules specified in this section before starting any work and follow them without exception.

Personal protective equipment for all users

As a user, you must wear the personal protective equipment specified for your work in the 'Personal Protective Equipment' on page 41 section of 'For Your Safety.'

Basic rules for safe operation

If the combi steamer is moved in an impermissible manner after installation (on purpose or by acci‐ dent), do not continue to operate the unit unless all the following requirements are met:

■

The unit and the accessories being used do not have any obvious damage.

■

The 'Requirements concerning the combi steamer's functional capability' on page 20

■

The 'Requirements concerning the combi steamer's surroundings' on page 20 are being met.

■

All warning labels are at their intended location. Gas units only:

■

Rules for safely moving and parking bases with casters

In order to avoid hazards, follow the rules below when moving bases with casters with the units:

■

Pay attention to all utility and hose connections when moving the unit. Make sure not to roll over any connection lines. Do not subject the connections to any tension whatsoever. In addition, make sure that they do not break off. The length of the utility and hose connections (electrical, gas, and water) will already account for the maximum distance that the base can move when the retaining element is attached. Nevertheless, it is necessary to always make sure that all connections are in the right position and routed properly both during and after moving the unit

■

De-energize the units before moving them.

■

Let the units on the base cool down before moving them.

■

There must not be any food left inside the units.

■

The unit doors must be closed.

■

When moving the base with the units, make sure to wear appropriate protective clothing.

■

The base with the units must always be moved by at least two people.

■

The unit must be level once it is pushed back into place.

■

Lock the casters wheels after pushing the unit back into place.

■

Make sure that the base will not topple over in any position.

are being met.

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5 How to Clean the Combi Steamer

Hosing down the unit with water

Risk of electric shock posed by live parts Water on the unit's exterior parts may produce a short circuit and result in electric shock upon touching

the unit.

Do not spray water onto the unit's exterior parts. Always keep the USB cover closed during cleaning.

Hot surfaces

Risk of burns posed by high temperatures on the unit's interior and exterior parts. Touching any interior oven cavity parts, the inside of the unit door, or any parts that are or were found

inside the oven cavity during cooking may result in burns. Touching the air vent and exhaust outlet may also result in burns.

Before performing any cleaning task, wait until the oven cavity has cooled down to a temperature lower than 60 °C. Wear the required personal protective equipment.

Spraying water into the oven cavity while the latter is hot

Risk of scalding posed by hot steam If you spray water into oven cavity while the latter is hot (e. g., with a spray head), the steam produced

inside the oven cavity may result in scalding.

Before performing any cleaning task, wait until the oven cavity has cooled down to a temperature lower than 60 °C.

Contact with cleaning agents

Chemical burn hazard and skin, eye, and respiratory tract irritation hazard The ConvoClean new (S) cleaning agent and the ConvoCare (S) rinse aid will cause skin, eye, and

respiratory tract irritation upon direct contact. The ConvoClean forte (S) cleaning agent will result in chemical burns to the skin, eyes, and respiratory tract upon direct contact.

Do not inhale the cleaning agents' and rinse aid's vapors or mist. Do not let the cleaning agents or rinse aid come into contact with your eyes, skin, or mucous membranes. Do not spray cleaning agents or rinse aid into a oven cavity that is at a temperature higher than 60

°C, as doing so will cause more caustic and/or irritating cleaning agent fumes to be produced. If the canisters are connected, do not open the unit door during the fully automatic oven cleaning process. If using single-measure dispensing, do not open the unit door during the fully automatic oven cleaning process UNTIL asked to do so by the software. Wear the required personal protective equipment.

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5 How to Clean the Combi Steamer

Contamination with cleaning agents

Risk of food being contaminated by cleaning agent or rinse aid ConvoClean new cleaning agent, ConvoClean forte cleaning agent, and ConvoCare rinse aid (both in

cleaning agent canisters and single-dose dispensing bottles) will contaminate any food that they come into direct contact with, as well as any food that they come into indirect contact with as a result of evaporation. This will also be the case with common household dishwashing liquids, glass cleaners, and stainless steel cleaners.

When using ConvoClean new cleaning agent, ConvoClean forte cleaning agent, or ConvoCare rinse aid with the spray bottle, make absolutely sure to only spray them inside the oven cavity. If you perform any manual cleaning tasks, make sure to use a water jet to thoroughly rinse out any cleaning agents and rinse aid previously applied to the inside of the oven cavity. Alternatively, use plenty of clean water and a soft cloth to thoroughly wipe off any cleaning agents and rinse aid previously applied to the inside of the oven cavity. Use plenty of clean water to wipe off any cleaning agents used on the unit door, the hygienic removable gasket around the unit door, and any accessories used for cooking. After performing any manual cleaning tasks, use plenty of clean water to wipe clean all surfaces outside the oven cavity that may have cleaning agents or rinse aid on them – e.g., cleaning agent containers being placed on them – and on which food will be prepared afterwards.

Leaking gas

as a result of

Explosion hazard posed by gas leaks Gas leaks may result in an explosion in the presence of an ignition source.

In the case of units on a base with casters that are connected using a flexible connecting hose, you can pull the unit forward up to its limit to clean the case or the floor/surface below it. This limit (usually 0.5 m) will be defined by the retaining element used to mechanically secure the unit. Do not pull or otherwise subject the connections to any tension

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5 How to Clean the Combi Steamer

5.2.2 How to Fully Automatically Clean the Oven Cavity Using Canisters

For your safety when cleaning

Before starting any cleaning work, familiarize yourself with the rules, risks, and hazards specified in 'Working Safely When Cleaning' on page 94 and follow all the corresponding instructions without ex‐ ception.

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door 60

■

Using the Transport Trolley to Put Food Inside the Oven and Take It Out (Does Not Apply to ConvoSmoke) 71

■

Replacing the Rinse Aid Canister 115

■

Replacing the Cleaning Agent Canister 117

Prerequisites

■

You must be familiar with how to use the software to such an extent that you will be able to access and start the various cleaning profiles, please refer to the combi steamer's operating instructions.

■

All food must have been taken out from the oven cavity. There must not be any foreign objects in‐ side the oven cavity.

■

All bakeware, sheet pans, and shelf grills, as well as any other accessories, must have been taken out from the oven cavity.

■

The oven drain must be clear. It must not be clogged or blocked by any residues. The strainer on the oven drain must be in place.

■

The unit door's inner glass door must be properly locked in place.

■

The suction panel is properly locked in place.

■

The unit door must be closed.

■

You must supply the fluids required by the cleaning program you will be using. Please refer to 'Sup‐ plying Cleaning Agents' on page

■

In the case of units with a mobile shelf rack / plate rack (does not apply to ConvoSmoke): The rollin frame must be in place and the empty mobile shelf rack / plate rack must be inside the oven cavity.

93.

How to Fully Automatically Clean the Oven Cavity Using Canisters

Open the cleaning profile and start the cleaning se‐ quence.

Wait until the cleaning sequence is done.

Once the cleaning sequence is done, the unit will make an acoustic signal to let you know.

Follow the software's prompts.

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5 How to Clean the Combi Steamer

■

Open the unit door and check to make sure that every‐ thing has been cleaned properly. The oven cavity should be visibly clean and should not give off any smells typical of food leftovers or cleaning agents.

■

Check the oven cavity to make sure that no foreign ob‐ jects got in during rinsing. If there are any foreign ob‐ jects, remove them.

■

If additional cleaning is required, clean and rinse the oven cavity manually or by running a cleaning profile once again.

Leave the unit door ajar in order to let the oven cavity dry out.

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Page 99

5 How to Clean the Combi Steamer

5.2.3 How to Fully Automatically Clean the Oven Cavity Using the SingleMeasure Dispensing Mode

For your safety when cleaning

Procedures that you must be familiar with

You will need to be familiar with the following steps:

■

Safely Opening and Closing the Unit Door 60

■

Using the Transport Trolley to Put Food Inside the Oven and Take It Out (Does Not Apply to ConvoSmoke) 71

■

Adding Cleaning Agent from Single-Measure Dispensing Bottles to the Inside of the Oven Cavity

Prerequisites

■

All food must have been taken out from the oven cavity. There must not be any foreign objects in‐ side the oven cavity.

■

All bakeware, sheet pans, and shelf grills, as well as any other accessories, must have been taken out from the oven cavity.

■

The oven drain must be clear. It must not be clogged or blocked by any residues. The strainer on the oven drain must be in place.

■

The unit door's inner glass door must be properly locked in place.

■

The suction panel is properly locked in place.

■

The unit door must be closed.

■

You must supply the fluids required by the cleaning program you will be using. Please refer to 'Sup‐ plying Cleaning Agents' on page

■

93.

119

How to Fully Automatically Clean the Oven Cavity Using the Single-Measure Dispensing Mode

Open the cleaning profile and start the cleaning se‐ quence.

Wait for the soaking phase to be done (approx. 5 – 10 mi‐ nutes depending on the selected cleaning profile).

■

Once the soaking phase is done, the unit will make an acoustic signal to let you know.

■

You will be prompted to add cleaning agent to the in‐ side.

■

The software will indicate how many single-measure dispensing bottles are needed.

Open the unit door.

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Page 100

5 How to Clean the Combi Steamer

Add cleaning agent from the single-measure dispensing bottles to the inside of the oven cavity.

If necessary, remove the mobile shelf rack / plate rack from the oven cavity to do so and then slide the shelf rack back in.

Close the unit door.

Wait for the cleaning phase to be done (approx. 30 – 60 minutes depending on the selected cleaning profile).

If you are using easyTouch controls and you select the 'Express' cleaning duration, skip steps 8 through 12.

■

Once the cleaning phase is done, the unit will make an acoustic signal to let you know.

■

You will be prompted to add rinse aid to the inside.

■

The software will indicate how many single-measure dispensing bottles are needed.

In exceptional cases, you can skip adding rinse aid de‐ pending on the water hardness and the degree of scale build-up in the unit.

Open the unit door.

10.

11.

12.

13.

14.

15.

Add rinse aid from the single-measure dispensing bottles to the inside of the oven cavity.

If necessary, remove the mobile shelf rack / plate rack from the oven cavity to do so and then slide the shelf rack back in.

Close the unit door.

Wait for the last cleaning phase to be done (approx. 20 – 30 minutes depending on the selected cleaning profile).

■

Once the last cleaning phase is done, the unit will make an acoustic signal to let you know.

■

Follow the software's prompts.

■

Check the oven cavity to make sure that no foreign ob‐ jects got in during rinsing. If there are any foreign ob‐ jects, remove them.

■

If additional cleaning is required, clean and rinse the oven cavity manually or by running a cleaning profile once again.

Leave the unit door ajar in order to let the oven cavity dry out.

Operating Manual 100