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Modular
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Emotion
User Manual
72 pgs13.19 Mb0

Modular Emotion User Manual

emotion for professional people
user’s manual
emotion for professional people
ovens
ovens
emotion emotion
dear customer,
we thank you and congratulate you for purchasing this equipment; we hope this is the beginning of a positive and lasting collaboration.
Enjoy your work!
warnings ................................................................................................... 4
reminders for the user .......................................................................................4
pictogram explanations ....................................................................................6
information ............................................................................................8
some information .............................................................................................. 8
cooking advice ............................................................................................8
useful accessories .......................................................................................9
cooking phases: what they are and what they are used for ...............................10
how to use the Multipoint core probe supplied .................................................11
sous-vide cooking ...........................................................................................12
how to use mobile ovens .................................................................................. 13
use ..............................................................................................................14
how to navigate between pages .......................................................................14
setting the initial settings (time, date, etc ...) ...................................................... 16
setting the language ....................................................................................16
selecting the unit of measure ....................................................................... 17
setting the date ...........................................................................................17
selecting the time zone ................................................................................ 18
setting the time ............................................................................................ 19
information ..................................................................................................19
managing programs (recipes) ......................................................................20
HACCP protocol ..........................................................................................21
cooking! ...........................................................................................................22
manual cooking ........................................................................................... 24
automatic cooking with recipes (programs) ..................................................35
multilevel .....................................................................................................39
Best Chef ....................................................................................................47
cooling ........................................................................................................48
recipes ........................................................................................................50
maintenance ........................................................................................ 56
routine cleaning ................................................................................................56
safety warnings ................................................................................................56
cleaning the cooking chamber .......................................................................... 58
Cleaning with manual shower ......................................................................59
Rinsing program .......................................................................................... 59
MANUAL washing .......................................................................................60
Automatic washing ...................................................................................... 61
How to load the detergent ........................................................................... 62
cleaning the external surfaces, glass and Touch Screen panel ..........................63
cleaning the internal seal...................................................................................63
cleaning the trolley ............................................................................................63
cleaning the tray grid ........................................................................................63
managing the boiler (if any) ...............................................................................64
how to descale ............................................................................................ 65
downtime .........................................................................................................66
end-of-life disposal ...........................................................................................66
service ......................................................................................................... 68
something is not working? ................................................................................ 68
warnings
reminders for the user
pictogram explanations
reminders for the user
Failure to comply with the following rules can
4
6
all liability.
- Before use and ordinary maintenance of the equipment read
this manual carefully and take care to keep it for any further future consultation by the various operators. Contact the Manufacturer, if some parts cannot be understood.
- In case of transfer of the equipment, hand this booklet to
the new user.
- Use, cleaning and maintenance other than those indicated
in this manual are considered improper and may cause damage, injury or fatal accidents, void the warranty and relieve the Manufacturer from all liability.
- This appliance must only be used by qualied personnel to cook food in professional kitchens: any other use is not compliant with the intended use and therefore dangerous.
- The manufacturer has designed and built this equipment according to the regulations in force and with the best safety systems with the aim of reducing the risks, however a residual risk remains that will be decreased further by the user who has to comply with the rules in this use and maintenance manual.
- If the appliance does not work or you notice any functional or structural anomalies, disconnect it from the power and water supplies and contact a Service Centre authorized by the Manufacturer without attempting to repair it yourself. For a possible repair request the use of original spare parts.
- Do not obstruct the side vents.
- The equipment must be easily movable for any extraordinary maintenance: make sure that any masonry work following the installation (e.g. construction of walls, replacement of doors with narrower ones, renovations, etc ...) does not hinder handling.
- The appliance may be used by children aged 8 or less and by persons with reduced physical, sensory or mental abilities, or lacking experience or the necessary knowledge, provided they are monitored or after they have received instructions concerning the safe use of the appliance and understand the dangers inherent to it. Children must not play with the appliance. Cleaning and maintenance must be carried out by the user and not by children without supervision.
result in damage and injury, even death, will void the warranty and relieves the Manufacturer from
4
- When cooking particularly fatty foods with grills (for example roasts or poultry), place a container on the bottom of the cooking chamber to collect any fat.
- Before use, make sure that there are no non-conforming objects (instruction booklets, plastic bags or anything else) or detergent residues inside the cooking chamber; in the same way make sure that the smoke ue is free from obstructions and there are no ammable materials near it.
- On rst use, operate the appliance for 30-40 min. at 200°C in order to eliminate the processing residues; wait for the chamber to cool and start a SHORT wash. Before each use, carefully clean and dry accessories and trays too.
- To move containers, accessories and other objects inside the cooking chamber, always wear protective thermal clothing (PPE) suitable for the use in question (e.g. thermal gloves).
- To prevent burns, do not use containers lled with liquids or food that turn into a liquid state when cooked, at levels higher than those that can be seen.
- During cooking and until the food has cooled, the external and internal parts of the oven
could be very hot (temperature higher than 60°C / 140°F). To avoid the risk of burns, do not touch the areas marked with this symbol.
- Pay the utmost attention when removing the trays from the oven chamber, especially if they contain liquids.
- Pay particular attention when opening the door during and after cooking, especially if you used steam: scalding hazard.
- Do not salt in the oven chamber.
- Do not use easily ammable food or liquids (e.g. alcohol) during cooking.
- Keep the cooking chamber always clean, performing a daily cleaning after each cooking: if not removed from inside, fat or food residues could ignite!
- If used, remove the core probe from the food before removing the trays from the oven. Before removing the trays, check that the probe cable is not obstructing the extraction of the trays. Handle the probe carefully as it is very sharp and reaches high temperatures after use.
- Do not open the oven door during washing as there is a risk of injury due to the impeller movement, hot vapours and the aggressiveness of the chemical detergents used.
- The replacement of the detergent and rinse aid packs must be carried out very carefully, avoiding contact with eyes and skin. In case of contact with eyes, rinse thoroughly with running water and contact a doctor.
- Do not place heat sources (e.g. grills, fryers, etc.) or easily ammable or combustible substances near the appliance (e.g. diesel, petrol, bottles of spirits, etc ...).
- Only use the core probe supplied by the Manufacturer.
only for floor ovens with trolley
- Lock the parking brakes of the front wheels of the trolleys whenever you do not need to move them.
- Always lock the trays inserted in the guides.
- Pay the utmost care when moving the trays because they can contain hot liquids that can overow and the trolleys can tip over (for example when transporting them on uneven surfaces or through doors).
- Do not overload the trays inserted in the trolley! The maximum allowed load is 90 kg.
5
warnings
pictogram explanations
The installation and use instructions are valid for all models unless otherwise specied by the following pictograms:
Danger! Situation of immediate danger or dangerous situation that might cause injury or death.
Useful tips and information
Grounding symbol
Equipotential symbol
Read the instruction manual
1
Indicates the Figure or Table to which the text refers
digital version
The digital version of the booklet, available in PDF format, is interactive; for example, a simple "click" on the written text or page numbers lets you access the indicated contents.
If you need to print the booklet, we recommend deactivating the "Photo”
level of Acrobat. Drawings, texts and contents will be printed but coloured photos will be eliminated: in this way it will be possible to save a lot of printing ink and, consequently, to protect the environment!
6
personal notes
7
information
some information
some information
Below are some tips and concepts that, combined with your experience, will allow you to get excellent performance from your equipment and ensure maximum safety of use.
8
cooking advice
- During cooking, open the door as little as possible; if the appliance is not used at full load, evenly distribute the trays over the whole
-
1
height of the chamber to ensure good air circulation between them: this will
improve the results and reduce cooking time;
-
use trays with low edges and distribute the food evenly in a single layer. For
2
optimal performance, the Manufacturer recommends its own trays;
-
during cooking and until cool, be careful when you touch the external and
3
internal parts of the oven as they may be very hot (temperature higher than
60°C/140°F).
do not use easily ammable food or liquids (e.g. alcohol) during cooking;
-
4
- when cooking particularly fatty foods with grills (for example roasts or poultry),
place a container on the bottom of the cooking chamber to collect any fat;
- preheating is always recommended to obtain better cooking results (except for
special cooking requiring a "cold” start). When the set preheating temperature has been reached, the oven will beep and a window will be displayed to indicate that it is time to put the dishes in the oven; when the door is closed, cooking will start automatically according to the set parameters
- do not overload the equipment. Exceeding the expected load can lead to damage to
the equipment and to less than optimal cooking results;
- during the insertion or extraction of trays, be careful not to hit the Touch Screen with
them.
In the very rst uses, due to the evaporation of the humidity of the insulating materials, the equipment will produce unpleasant fumes and odours that will
gradually disappear with the subsequent operating cycles.
When there is an interruption of the power supply (for example a blackout) and cooking was in progress, when the supply is restored, the oven automatically
restarts from the point where it was interrupted.
Cooking takes place only when the door is closed, for safety reasons. When,
during a cooking operation, the door is opened, the oven stops temporarily and signals the fact with a message on the display. To resume cooking, simply close the door.
If, after cooking at high temperatures, you intend to cook food that require low
temperatures, the "Cooling - chamber cooling" function page 48 is available,
which quickly cools the cooking chamber to the desired temperature.
After cooking meat, let it rest wrapped in aluminium foil: for a few minutes cooking
will continue by thermal inertia ("Carry Over"). Wait until the temperature drops to around 60°C ("Rest" phase); proceed then with cutting the meat which will be particularly tasty and juicy.
Pay particular attention when opening the door during and after cooking,
especially if you used steam: scalding hazard.
8
1
3
2
5
==
==
4
useful accessories
Studied by catering professionals to be the right aid for every chef:
- trays for all kinds of cooking: for fried foods, omelettes, baguettes, of all possible sizes and in the best materials;
- tray-holding complementary trestles and tray trolley included in the EM E 20/11-D model;
- condensation hoods designed specically for Emotion ovens;
- oven-dedicated detergents and cleaning materials.
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information
cooking phases: what they are and what they are used for
Cooking can consist of a minimum of 1 cooking phase or, for better results, up to a maximum of 16 cooking phases, each characterized by different cooking types and parameters (for example, some phases can be set according to time, others with core probe). It is not necessary to use all the phases, for example only two or three can be used.
In the example shown in the table A you can see the difference between cooking a roast managed with a single phase
and with several phases (recommended). Using the phases means being able to accurately control cooking at all times, modulating the temperature, humidity and fan speed as required.
cooking phase table
A
cooking a roast using 1 phase
PHASE 1 (it is always necessary to set at least 1 phase) TOTAL TIME
convection
duration
90 minutes
temperature
200°C
fan speed
1
humidity/extraction
humidity 80%
cooking a roast using multiple phases (recommended mode)
PRE-HEATING
temperature
210°C
PHASE 1
(browning)
convection combined (Combi) convection
15 minutes 75° in the core 7 minutes
190°C 130°C 190°C
PHASE 2
(internal cooking)
duration
temperature
PHASE 3
(final browning)
90 minutes
PHASES
from 4 to 16
not used about 90 minutes
TOTAL TIME
10
fan speed
5 3 5
humidity/extraction
vent closed humidity 80% vent closed
how to use the Multipoint core probe supplied
The equipment is supplied with a Multipoint core probe. When the probe reaches the temperature set by the user, it means that, both on the surface and in the innermost part ("the core”), the food is cooked and therefore cooking is stopped.
Traditional probes measure the temperature of the food in which they are inserted, only on the tip of the probe,
while the Multipoint probe detects the temperature in
several points and provides the average value of these
detections. This allows more precise measurements as errors are avoided; for example, in traditional probes, if the tip is very close to the bones, the detected temperature may not reect the real core temperature.
To use the core probe, it is necessary to insert the
6
connector in the appropriate socket located in the lower
part of the appliance.
The tip of the core probe must be inserted deeply into
7
the food to be cooked, paying attention that it does not come out. Do not put it in very fatty places near the bones (cooking may end too early).
6
At the end of cooking, take care to remove the core
probe before removing the tray or trolley from the oven. The core probe is very sharp and, after cooking, reaches high temperatures!!! Do not pull the probe by the wire to remove it! Do not insert the hot probe in frozen food: danger of thermal shock and consequent failure!
B
Core temperature indicative table
dishes
Fillet 53-58°C
Roastbeef 53-58°C
recommended core
temperature
7
Braised meat 80-85°C
Veal roast 72-78°C
Pork shank 80-85°C
Porchetta 68-75°C
Lamb loin 58-65°C
Chicken - Turkey (whole) 85-87°C
Salmon (slices) 58-65°C
OK
11
information
sous-vide cooking
Sous-vide cooking ensures greater respect of the organoleptic
qualities, the preservation of vitamins contained in food and allows cooking without added fats: it is particularly suitable for cooking meat and vegetables, as it is more homogeneous and preserves the softness and juiciness of the dishes.
Sous-vide cooking also allows to block the bacterial proliferation inside the special sous-vide bags, keeping the aromas, quality and nutritional values of your food much longer.
For this type of cooking you need to have:
- an extremely thin single-point probe (to be requested as an option from the manufacturer);
- specic bags for sous-vide oven cooking;
- neoprene gaskets.
procedure
- Insert the food to be cooked in the vacuum bag; if desired, add oil and spices;
- create the vacuum in the bag and seal it;
- apply a piece of neoprene gasket on the bag: the latter is essential to prevent the tightness of the bag from being lost when the probe is inserted;
- insert the single-point probe into the bag where the neoprene gasket was previously applied;
- insert the bag with the probe inserted into the oven chamber and cook as desired.
8
Single-point probe (option to be requested from the manufacturer)
Neoprene gasket
12
how to use mobile ovens
Mobile ovens with 20 trays provide for the use of a wheeled trolley for inserting the trays.
Always lock the parking brakes of the front wheels of the
9
trolley whenever you do not need to move it. Always lock the trays inserted in the guides: this will
10
prevent them from moving and causing possible burns. After inserting the trolley into the oven chamber, remove
11
the handle by pulling it upwards
Pay the utmost care when moving the trays because
they can contain hot liquids that can overow and the trolleys can tip over (for example when transporting them on uneven surfaces or through doors). Do not overload the trolleys: the maximum load allowed is 80 kg evenly distributed on the 20 GN 1/1 trays available.
9
The trolley door closure has two movements: this ensures
12
maximum safety of use.
A
unlocked locked
10
12
11
B
C
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use
This section explains step by step how to best use your equipment. Simply follow the numbers and let yourself be guided to discover all the potential of your oven:
how to navigate between pages
setting the initial settings
cooking!
14
16
22
1. how to navigate between pages
2. setting the initial settings (time, date, etc ...)
3. cooking!
1. how to navigate between pages
Turn on the display by pressing the ON button above the
OFF
damage the display.
After a few moments after turning the power on, the display shows a main page
13
showing 6 icons on the rst screen and 2 icons on the second screen.
If there are multiple pages as in this case, they are scrolled by dragging the nger left or right ("scroll" function), the red dots at the bottom indicate the page displayed and those available:
= display of page 1 of two available = display of page 2 of two available
control panel. The button beside (OFF) turns off the equipment at the end of the working day. The control panel is a large Touch Screen: this means it is extremely easy to clean and use it.
ON
It should be used only with your clean and dry ngers; avoid using ladles, tools, etc ... as they could seriously
Page 1/2
Pre-heating manual
Manual
Programs
Multilevel
Washing
Best Chef
Page 2/2
Cooling
p. 26
p. 24
p. 35
p.
39
p.
60
p. 47
p. 48
allows setting the oven preheating temperature manually
according to his/her experience, the user must set the desired cooking parameters for one or more phases manually
collection of recipes preset at the factory or previously stored by the user and divided into categories to facilitate the search for the recipe you need (e.g. starters, red meats, etc.)
cooking of multiple dishes at the same time
managing the automatic washing of the oven chamber
collection of favourite or most used recipes
quickly cools the cooking chamber
14
Settings
p. 16
allows you to make settings (e.g. date/time, unit of measurement, etc ...)
13
Time and date
p.
17
and p. 19
Current temperature in the chamber
Manual preheating
p. 26
Programs
p. 35
13:00
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HOME HOME
100°c 13/10/2016
Manual
p. 24
PREHEAT COOLINGMANUAL SETTINGS
Multilevel
p.
39
13:00
100°c
Settings
p. 16
Cooling
p. 48
Washing
p.
60
PAGE 1/2 PAGE 2/2
Touching an icon opens a further secondary page dedicated to the chosen topic (e.g. washing): on this you can dene
14
all the necessary settings or interventions.
MULTILEVELRECIPE BOOK
BEST CHEFCLEANING
Best Chef
p. 47
Light ON/OFF
In any secondary page, the symbol:
= brings you back to the previous page
= brings you back to the main screen
starts a manual, automatic or multilevel
=
cooking cycle
14
Washing
p.
60
13:00
13/10/2016
HOME
PREHEAT MANUAL
CLEANING BEST CHEF
100°c
13:00
CLEANING
13/10/2016
RINSING
100°c
Back to the previous page
MANUAL
MULTILEVELRECIPE BOOK
AUTOMATIC
Light ON/OFF
Back to the main screen
(gure 13 )
15
use
2. setting the initial settings (time, date, etc ...)
13:00
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HOME
COOLING IMPOSTAZIONI
100°c
settings
If your equipment does not include the correct date, time or language, we recommend you set them before using the oven; the main page provides all this information at the top, so it is easy to see if some adjustment is needed.
The primary settings to dene are:
- language g.
- unit of measurement g.
- date g.
- time g.
- time zones g.
15 17 16 18 19
In the same screen you can:
- manage programs (recipes) g.
- display the HACCP procedure g.
21 22
The menus marked with the symbol are protected by a password provided only by the Manufacturer to specialized personnel to prevent the programming of parameters that, if set
incorrectly, might compromise the use of the oven.
setting the language
15
13:00
13:00
13/10/2016
HOME
MANUAL
PREHEATED
MULTILEVEL
RECIPE BOOK
BEST CHEF
CLEANING
16
IMPOSTAZIONI
13/10/2016
HOME LANGUAGES
COOLING
100°c
100°c
SETTINGS
13:00
13/10/2016
SETTINGS
DATE
LANGUAGES
°C/°F 12h/24h xx/xx/xx
100°c
TIME
TIME ZONE
INFO
13:00
13/10/2016
100°c
selecting the unit of measure
17
13:00
13/10/2016
100°c
HOME
COOLING
13:00
13/10/2016
HOME
PREHEATED
RECIPE BOOK
CLEANING
setting the date
16
100°c
MANUAL
MULTILEVEL
BEST CHEF
SETTINGS
13:00
13/10/2016
HOME SETTINGS SETTINGS
13:00
13/10/2016
100°c
13:00
SETTING SETTING
DATE
LANGUAGES
°C/°F 12h/24h xx/xx/xx
100°c
TIME
TIME ZONE
INFO
13:00
13/10/2016
100°c
13/10/2016
12h 24h
°C °F
dd/mm/yyyy
mm/dd/yyyy
yyyy/mm/ddd
15
13:00
100°c
set the time to 12 or 24 hours
example: three in the afternoon 12h= 3:00 pm is displayed 24h= 15:00 is displayed
set the temperature unit of
measurement:
C°= degrees centigrade F°= degrees Fahrenheit
set the date format
example: 24 May 2018 dd/mm/yyyy= 24 / 05 / 2018 (day/month/year)
mm/dd/yyyy= 05 / 24 / 2018 (month/day/year)
yyyy/mm/dd= 2018 / 05 / 24 (year/month/day)
if necessary, delete the last
13/10/2016
__ __
100°c
digit entered
13:00
HOME
PREHEATED
RECIPE BOOK
CLEANING
COOLING SETTINGS
13/10/2016
100°c
MANUAL
MULTILEVEL
BEST CHEF
13:00
13/10/2016
SETTINGS SETTINGS SETTINGS
100°c
DATE
LANGUAGES
°C/°F 12h/24h xx/xx/xx
13:00
13/10/2016
TIME
TIME ZONE
INFO
100°c
15 OCT 15 OCT 15 OCT
FEB
JAN
APR
JULY
OCT
MAY
AUG
NOV
MAR
JUNE
SEPT
DEC
1 2 3
4 5 6
7 8
0
9
DAY
1 2 3
4 5 6
7 8
0
13:00
13/10/2016
2018__ ____ __
YEARYEARMONTH
1 2 3
4 5 6
7 8
0
9
100°c
9
17
use
selecting the time zone
18
13:00
13:00
HOME
PREHEATED
RECIPE BOOK
CLEANING
13/10/2016
COOLING SETTINGS
13/10/2016
100°c
MANUAL
MULTILEVEL
BEST CHEF
100°c
13:00
13/10/2016
SETTINGSHOME SETTINGS
DATE
LANGUAGES
°C/°F 12h/24h xx/xx/xx
100°c 13/10/2016
TIME
TIME ZONE
INFO
13:00
Time zone
Europe/Moscow
Europe/Nicosia
Europe/Oslo
Europe/Podgorica
Europe/Prague
Europe/Riga
Europe/Rome
Europe/Samara
Europe/San Marino
Europe/Sarajevo
Europe/Simferopol
Europe/Skopje
Europe/Soa
100°c
select the country/town of the oven installation (e.g. if
the oven is installed in an English town, select London)
time zones
GREENWICH UTC 0
NEW YORK UTC-5 ROMA UTC+1
The earth makes a complete rotation on its axis in 24 hours. By dividing the 360 degrees of complete rotation by 24 hours we get regular segments: all the countries that are located within that area will adopt the same time (the borders of the "segments" are not net but follow the countries’ borders). It has been agreed that "zero" time (UTC0) is the "segment" where Greenwich is located (London). At this point it is 12 o'clock when the sun is exactly at the peak of meridian line 0 (longitudinal zenith). As you move eastward the hours increase, to the west they decrease, for example:
if in Greenwich it is 12:00 in Rome (UTC + 1) it is 13:00 if in Greenwich it is 12:00 in New York (UTC-5) it is 7:00
18
setting the time
19
13:00
COOLING SETTINGS
13:00
13/10/2016
HOME
PREHEATED
RECIPE BOOK
CLEANING
100°c
MANUAL
MULTILEVEL
BEST CHEF
step to perform only if the time has been set to 12 hours
13/10/2016
100°c
13:00
13/10/2016
SETTINGSHOME
DATE
LANGUAGES
°C/°F 12h/24h xx/xx/xx
100°c
TIME
TIME ZONE
INFO
13:00
13/10/2016
SETTINGS
100°c
- -:- -
time
1 2 3
4 5 6
7 809
am pm
13:00
13/10/2016
SETTINGS
100°c
- -:- -
1 2 3
4 5 6
7 809
:00 :30
if the time has been set to 12 hours
17
gure
, you can only enter
hours from 1 to 12, specifying, at the following step, if it is pm (post meridiem - after midday) or am (ante meridiem - before midday)
if the time has been set to 24 hours
17
gure
, it will be possible to
enter numbers from 1 to 24
information
20
13:00
13/10/2016
HOME
PREHEATED
RECIPE BOOK
13:00
13/10/2016
SETTINGS SETTINGS SETTINGS
100°c
10:30
13:00
13/10/2016
10:30
100°c
13:00
time time
1 2 3
4 5 6
7 8
am pm
13:00
COOLING SETTINGS
MANUAL
MULTILEVEL
0
13/10/2016
HOME
100°c
9
100°c
1 2 3
4 5 6
7 8
am pm
13:00
SETTINGS
LANGUAGES
12h/24h xx/xx/xx
0
13/10/2016
DATE
°C/°F
9
100°c 13/10/2016
TIME
TIME ZONE
INFO
LANGUAGES
13:00
MANUFACTURER’S RECIPES VERSION
13/10/2016
DATE
TIME ZONE
°C/°F 12h/24h xx/xx/xx
SETTINGS
INTERFACE VERSION
0.1.2
BASE CARD VERSION
0.0.0.0
SERVICE VERSION
0.3.5
0.1.2
100°c
TIME
INFO
100°c
CLEANING
BEST CHEF
the page provides information on the rmware installed on the appliance
19
use
managing programs (recipes)
21
Programs are recipes:
- the user’s, saved after setting them manually;
- stored by the Manufacturer’s in the oven’s memory.
Inserting a memory stick into the USB socket in the bottom of the appliance, you can:
- import personal recipes (created with other Emotion
ovens) or the Manufacturer’s recipes from the USB stick to the oven memory
or
- export new recipes from the oven memory to the USB
stick.
The USB stick must be formatted FAT32.
20
13:00
PREHEATED
RECIPE BOOK
HOME
CLEANING
13/10/2016
13:00
13/10/2016
HOME SETTINGS SETTINGS
COOLING
100°c
MANUAL
MULTILEVEL
BEST CHEF
100°c
SETTINGS
13:00
13/10/2016
PROGRAM
MANAGEMENT
13:00
13/10/2016
SETTINGS
DATE TIME
HACCP
LANGUAGES TIME ZONE
°C/°F 12h/24h xx/xx/xx
INFO
100°c 13/10/2016
FIRMWARE
UPDATE
100°c
SERVICE
13:00
100°c
IMPORT MANUFACTURER
EXPORT MY RECIPES
IMPORT RECIPES
import Manufacturer’s
recipes from the USB stick to the oven memory
import personal recipes
(created with other Emotion ovens) from the USB stick to the oven memory
export the user’s or the
Manufacturer’s recipes to a USB stick
display the HACCP procedure
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HOME SETTING
100°c
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100°c 13/10/2016
13:00
SETTING
100°c
13:00
HOME
PREHEATED
RECIPE BOOK
CLEANING
COOLING SETTINGS
13/10/2016
100°c
MANUAL
MULTILEVEL
BEST CHEF
PROGRAM
MANAGEMENT
PARAMETERS
HACCP
FIRMWARE
UPDATE
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SETTINGS
DATE TIME
LANGUAGES TIME ZONE
°C/°F
12h/24h
xx/xx/xx
INFO
HACCP
100°c
HACCP
DOWNLOAD HACCP
CANCEL HACCP
From the screen you can download onto a personal USB stick (formatted as FAT32) a text report with all the information of the cooking performed, as the start and end time.
See g. 22 to understand where the USB socket is on mobile or stationary ovens.
HACCP protocol
HACCP is a set of prevention procedures, useful to guarantee the food is safe and healthy. This protocol is called HACCP (Hazard Analysis and Critical Control Points). It was invented in the United States in the 1960s to ensure that food supplied to NASA astronauts had no negative effect on their health or could jeopardize space missions but, since the 1990s, has also been applied to mass consumption and made mandatory for all food business operators.
It starts from an analysis of the possible risks for bacterial, chemical or physical contamination in every phase of the production process and in the subsequent phases such as storage, transport and sale to the consumer.
Subsequently, the "critical points" are identied, i.e. the steps during which contamination may occur with greater
probability. On the basis of the results, constant control procedures at each processing
stage, useful to prevent any hazards, are identied and applied.
21
use
3. cooking!
First of all, select whether to cook:
- in manual mode;
- in automatic mode (using recipes).
manual cooking
According to his/her experience, the user must set the desired cooking parameters for one or more phases:
- type of cooking (convection, combi, steam)
- temperature in the chamber;
- length of timed cooking or with core probe;
- fan speed;
- humidity input/extraction.
After setting a cooking cycle, it is advisable to save it by giving it a name and a category: this way it will be possible to nd it quickly and reuse it as often as you wish.
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automatic cooking p. 35
A recipe book is available, divided into three sections:
- Modular Chef: pre-set recipes, created and tested by the Constructor's chefs to achieve awless results. They are divided
into categories to make the search for the recipe you need easier( e.g. starters, red meat, etc.). The user only needs to add the food to be cooked, choose the favourite recipe from those on offer and start it: the appliance will cook the food to perfection in full autonomy.
- My recipes: a collection of the user’s manual recipes, saved in categories to make the search for what you need easier.
- Create new: allows you to create a new recipe and save it to reuse it later, as often as you want.
Your equipment is also equipped with some very useful additional functions that make everyday work easier:
best Chef
View all the recipes marked as favourites and the latest cooking cycles (recent); this lter speeds up the search for the recipe you want to use.
cooling
This function is particularly useful to cook dishes that require low temperatures if another cooking cycle has just ended or if you want to wash the chamber.
multilevel cooking
In a kitchen there is often the need to manage at the same time dishes that have the same cooking parameters but different cooking times. Your oven helps you handle this need in three different ways:
- all-in: allows you to insert more dishes, with different cooking times, at the same time. An acoustic signal will warn you that
the tray must be removed when the time set by the user expires.
- all-out: allows you to have trays placed in the oven at different times all ready simultaneously.
- dynamic: allows you to set a timer for each tray inserted; an acoustic signal will warn to take each tray out when the set
timer expires.
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