Omcan Food Machinery CE-ES-0003-GF Installation Manual

Convection Ovens

Models CE-ES-0003-RF/GF, 0004-RF/GF, 0005-RF

Instruction Manual

Revised - 9/9/2014

Toll Free: 1-800-465-0234

Fax: [phone]

Email: [e-mail]

www.omcan.com

Table of Contents

Model CE-ES-0003-RF / Model CE-ES-0004-RF / Model CE-ES-0005-RF

Model CE-ES-0003-GF / Model CE-ES-0004-GF

Section

General Information

Safety & Warranty

Installation

Operation

Maintenance

Parts Breakdown

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Page

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Electrical Schematics

Warranty Registration

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2

General Information

Omcan Manufacturing and Distributing Company Inc. and Food Machinery of America, Inc. dba Omcan
are not responsible for any harm or injury caused due to any person’s improper or negligent use of
this equipment. The product shall only be operated by someone over the age of 18, of sound mind, and

not under the inuence of any drugs or alcohol, who has been trained in the correct operation of this
machine, and is wearing authorized, proper safety clothing. Any modication to the machine voids any
warranty, and may cause harm to individuals using the machine or in the vicinity of the machine while

in operation.

TECHNICAL SERVICE

A technical check-up once or twice a year helps prolong the life of the appliance and guarantees better

operation. Make sure that assistance is carried out solely and exclusively by qualied personnel. For any spare

parts orders or for any information about the appliance, always mention the serial number and model (data
indicated on the “technical data” plate at the rear of the oven).

CHECK PACKAGE UPON ARRIVAL

Upon receipt of an Omcan shipment please inspect for external damage. If no damage is evident on the
external packaging, open carton to ensure all ordered items are within the box, and there is no concealed
damage to the machine. If the package has suffered rough handling, bumps or damage (visible or concealed),
please note it on the bill of lading before accepting the delivery and contact Omcan within 24 hours, so we may
initiate a claim with the carrier. A detailed report on the extent of the damage caused to the machine must be

lled out within three days, from the delivery date shown in the shipping documents. Omcan has no recourse

for damaged products that were shipped collect or third party.

Safety & Warranty

GENERAL WARNINGS

VERY IMPORTANT: keep this instruction book together with the appliance for future consultation.

It is dangerous to modify or attempt to modify the characteristics of this appliance.

Never clean the appliance with direct water jets, because, if any water enters, it could limit the machine’s
safety.

Before doing any maintenance or cleaning jobs, disconnect the appliance from the electrical mains and allow it
to cool.

When the tilting door is wide open, do not put anything on the surface, because the door hinges could be
irreparably damaged.

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Safety & Warranty

Do not attempt to carry out the periodic controls or any repairs by yourself. Contact the nearest Service Centre
and use only original spare parts.

1 YEAR WARRANTY

WARNING:

The packaging components are classied as normal solid urban waste and can therefore be disposed of
without difculty.

In any case, for suitable recycling, we suggest disposing of the products separately (differentiated
waste) according to the current norms.

DO NOT DISCARD ANY PACKAGING MATERIALS IN THE ENVIRONMENT!

Installation

INSTRUCTIONS FOR THE INSTALLER

Omcan convection ovens are recommended to be located in an open area. If it is necessary to install the oven
in an enclosed area due to space considerations, the back of the oven, where all the mechanisms, electric
and precision equipment are located, must be 2-3 inches from any furniture or the wall. This allows oxygen to
circulate, ensuring that the Omcan convection oven will function correctly.

It is recommended the oven to be installed by qualied personnel with knowledge of all regulatory
requirements. Please note the specications on the card attached to the Omcan convection oven, indicating

the voltage, amperes, power rating and connection block.

Check that the electrical installation on the premises meets established requirements. If it does not, it would be
highly advisable to have a separate installation for the Omcan convection oven which complies with all existing
regulations regarding fuses, differential circuit breaker and ground. If any of the sockets on the premises
comply with the aforementioned protocols, the Omcan convection oven may be connected to them.

WARNING: before performing any technical service, it is absolutely essential to disconnect the power
supply and for the steam oven, turn the water off at the mains.

4

Operation

USE INSTRUCTIONS

For rst use, we advise you to let the appliance run load-free at maximum temperature for about one hour. In

this way, any unpleasant smells due to thermal insulation and residual work grease are eliminated.

This appliance must be used solely for the purpose for which it was expressly designed, i.e. cooking foods in
the oven. Any other use is considered unsuitable.

The appliance can be used for all oven cooking of deserts, pizzas, meat, sh, vegetables, as well as for

gratinating, and for re-conditioning cooled and frozen foods.

When placing food in the cooking compartment, leave a space of at least 2 inches / 50.8 mm between pans in
order to not over-obstruct air circulation.

Do not use pans with higher than necessary edges: edges are barriers which prevent the circulation of hot air.

Heat the oven before every cooking operation to obtain maximum uniformity.

Do not salt or season foods in the cooking compartment.

RESIDUAL RISKS

After a cooking operation, open the door cautiously to avoid a violent outow of heat which could cause burns.

While the oven is in operation, pay attention to the hot zones (marked on the appliance) of its external
surfaces.

Place the machine on a bench or similar support, at a height of at least 2 Feet from the oor.

The bench or support must be able to support the weight of the machine and house it correctly.

The appliance contains electrical parts and must never be washed with a jet of water or steam.

The appliance is electrically connected: before attempting any cleaning operation, cut power to the appliance.

To prevent incorrect connection of the appliance, the relevant electrical and water connections are marked by

identication plates.

Do not use the door handle to move the appliance (the glass panel may break).

When the tilting door is wide open, placing items on the surface can cause damage to the door hinges.

COOKING ADVICE

TRADITIONAL COOKING: As heat is supplied from top and the bottom. It is preferable to use the central

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Operation

guides, if cooking requires extra heat from above and below, use the top or bottom guides.

CONVECTION COOKING: Heat is transferred to the foods by pre-heated air, forced to circulate in the cooking
chamber. The heat quickly and uniformly reaches all parts of the chamber, enabling simultaneous cooking of
different types of food (providing they have the same cooking temperature), placed on the shelves without
mixing tastes and smells. Convection cooking is particularly convenient for rapid de freezing, and for sterilizing
preserves and drying mushrooms and fruit.

COOKING WITH THE GRILL: Grilling is effected by the thermal radiation of an incandescent electrical
heating-element. The temperature produced by the infrared rays is very high and one way (downward from
above), and, therefore, food surfaces are immediately browned.

COOKING WITH THE VENTILATED GRILL: Forced circulation of air is combined with thermal radiation

produced by the grill, and this allows heat to gradually penetrate the inside of the food without burning the
surface.

COOKING DESSERTS: Desserts require a very high temperature (usually from 150 to 200°C / 300 to 400°F)

and a pre-heated oven (about ten minutes). The oven door must not be opened until at least 3/4 of the cooking

time has elapsed. While cooking whipped dough, batter is ready when difcult shaking from spoon. Excessive
uidity will prolong cooking time.

COOKING MEAT AND FISH: When cooking meat, product should weigh at least 1 Kg / 2 Lbs to prevent it
from drying too much. Very tender red meats to be cooked rare, which must be cooked on the outside to keep

all their gravy, require short cooking time at high temperature (200-250°C / 400-500°F). The gravy ingredients

must be placed immediately in the pan only if the cooking temperature is brief, and should be added during the
last half-hour. You can check the degree of cooking by squashing the meat with a spoon: if the meat does not

yield, it is correctly cooked. For roast beef and llet, which must remain pink inside, cooking time must be very

brief. Meats may be placed on a plate suitable for oven cooking or directly on the grill, under which you should

place a tray to collect the gravy. When cooking has nished, we advise you to wait for 15 minutes before

cutting the meat so that the gravy does not come out. Before being served, the dishes may be kept hot in the
oven at minimum temperature.

GRILLING: Almost all meats may be grilled, with the exception of some lean game meats and meat loaves.

Apply a little oil on the meat or sh to be cooked and always place them on the grill - put the grill in the guides

nearest or furthest from the grill heating element in proportion to the meat, in order to avoid burning the surface

and cooking the inside insufciently. It is useful to place a tray under the grill to collect drops of gravy and fat.

BAKING ADVICE

VERY IMPORTANT: To properly bake pre-baked bread in the Omcan convection oven, the pre baked
bread must be completely defrosted.

In convection ovens, cooking takes place through the circulation of hot air. Therefore, it is necessary to leave
space at the sides of and between the products. This will result in uniform, perfect baking, using less time and
energy.

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