Unox ChefTop Gas, BakerTop Gas Instruction Manual And Technical Datas
OVENS
INSTRUCTION MANUAL AND
TECHNICAL DATAS
FORNI
MANUALE DI ISTRUZIONI E
DATI TECNICI
HORNOS
MANUAL DE INSTRUCCIONES
Y DATOS TECNICOS
ChefTop
™
Gas
BakerTop
™
Gas
ENGLISH
ITALIANO
ESPAÑOL
UNO
R
ChefTop™ - BakerTop™
1
ENGLISH
INTRODUCTION
Dear Customer, we would like to thank you and congratulate you on the purchase of your UNOX “ChefTop™”-
“BakerTop™” Convection Oven and we trust this will
be the beginning of a long and lasting relationship.
As you surely know, the UNOX line ”ChefTop™” -
“BakerTop™” and all its complementary equipment
(blast chiller, holding cabinet, special trays and grids) have
been studied to allow you to carry out any cooking process, from the simplest to the most complicated.
Through the innovative digital control panel “ChefTouch”
- “BakerTouch” you will be able to control all UNOX
equipment connected to the oven.
One of the most important features are the “ChefUnox”
- “BakerUnox” AUTOMATIC COOKING PRO-
GRAMS, that will allow you to cook a wide range of different food without setting time, chamber temperature,
core temperature, etc. You simply have to select one
of the following types of cooking SLOW, STEAM, ROAST,
GRILL, and “ChefUnox” - “BakerUnox” will cook for
you delicious and tasty dishes.
“ChefTop™” - “BakerTop™” also allows you the pos-
sibility to choose six automatic cooking settings of differ-
ent product families: BAKE, BREAD, POLLO, PIZZA ITALY,
PIZZA, FRIES.
With “ChefTop™” - “BakerTop™” ovens you can also
add one or two supplementary external core probes,
equipped with extra thin needles, to make perfect vacuum and steam cooking of particularly delicate or small
food.
But the most important chef is You!
On the basis of YOUR personal needs, some of the settings of every automatic cooking process can be adjusted,
in order to let you obtain the results YOU require.
INDEX
A. INSTRUCTIONS FOR THE USER Page 02
1. WARNING Page 02
2. OVEN CLEANING Page 02
3. CONTROL PANEL “ChefTouch”- “BakerTouch” Page 03
4. COOKING PRINCIPLES Page 08
5. CONNECTION WITH THE
EXTERNAL WORLD Page 10
6. ORDINARY MAINTENANCE Page 11
7. SPECIAL MAINTENANCE Page 11
8. TURNING OFF IN CASE OF
MALFUNCTION Page 12
10. MALFUNCTIONS – PROBLEMS
CAUSES AND REMEDIES Page 13
B. INSTRUCTION FOR THE INSTALLER Page 19
1. WARNING Page 19
2. PRELIMINARY OPERATIONS Page 19
3. ELECTRICAL CONNECTION Page 21
4. GAS CONNECTION Page 22
5. WATER CONNECTION Page 24
6. DRAIN CONNECTION Page 24
7. ACCESSORIES CONNECTIONS
(PROVER, HOOD, BLAST CHILLER, ETC.) Page 25
8. REPLACEMENT OF THE DOOR GLASSES
9. OVENS STACKING Page 26
C. CERTIFICATIONS Page 26
A. INSTRUCTIONS FOR THE
USER
1. WARNING
ATTENTION :
Carefully read this instruction manual as it provides
important information on the safe installation, operation
and maintenance of your UNOX appliance.
Keep the manual in a safe place for future reference.
In case of need of any further assistance, apply to UNOX or
UNOX service centres. The appliance must be used only for
the purpose it was expressly intended. Any other use is to be
considered improper.
The appliance can be used to:
bake all types of bread and pastry, fresh or frozen;
cook all gastronomy preparations, fresh or frozen;
regenerate refrigerated or frozen food;
steam meat, fish and all kind of vegetables.
Before using the appliance for the first time ensure that
inside the cooking chamber there are no instruction manuals, plastic bags or any other objects.
The control panel should only be operated by hand; any
other object will cause damage or malfunctioning and,
therefore, invalidate the warranty.
The appliance is not intended to be used by persons with
reduced mental, physical and sensory capacities (children
included), or without any expertise and know-how, unless they are informed about how to use the equipment
or they operate under the supervision of who is responsible for their safety.
Children should be watched to make sure they do not
play with the equipment.
At the end of the day or in case the oven is not used for
long period, close the gas cock and disconnect the oven
from the electrical power supply. Regularly air the room
where the oven is installed.
The appliance is intended for professional use and must
by used only by qualified personnel.
The external parts of the appliance must not exceed a
temperature of 60 °C.
Do not install the appliance close to external heat sources
e.g.: fryers, open burners etc.
In the case of cooking food with a very high fat content,
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place a container on the bottom of the cooking chamber
to collect the fats.
WARNING
Care must be taken to avoid accidents when removing a
tray containing hot liquids.
If the tray contains hot liquids, place it inside the oven, at
a level that allows the operator to monitor it.
Pay particular attention while moving containers of hot
food during and after the cooking: the temperature can
be very high and cause burns.
Open the door of the oven slowly: to avoid burns from
the hot steam.
Use the oven at a room temperature between +5 °C
and +35 °C.
CORE PROBE
Pay particular attention while handling the core probe
inside the oven: use proper protective gloves to avoid
burns.
Do not leave the core probe outside the door of the
oven.
Extract the core probe from the food before removing the tray from the oven.
While the function “COOL” (chamber cooling) is on, the
fans of the oven work with the door of the oven open.
Installation, maintenance and repair must be carried out
by qualified and properly trained personnel. Before carrying out work on the appliance, the electrical supply to
the appliance must be disconnected.
In the event of the appliance being installed on a mobile
support, ensure that the allowed movement is sufficient
as to not cause damage to electrical cables, water pipes,
drain pipes, etc.
In this type of installation, restraining cables must be fitted.
Avoid any operation which leads to cooking salt being
deposited on the steel surfaces of the oven. Should this
happen clean thoroughly and immediately.
Avoid to overheat food such as oils, fats and similar, there
is a risk of fire.
Do not put inside the oven thermo-perishable material,
like plastic of wood.
2. OVEN CLEANING
2.1 FIRST USE OF THE OVEN
Before the first use of the appliance: clean out the oven
carefully with warm water and suitable detergent, then
rinse throughly.
Never use acids or corrosive cleaners, wire wool or
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brushes to clean either the oven chamber or the appliance cabinet.
Leave the cooking chamber empty and heat up the oven for about 30 minutes at the temperature of 200°C to eliminate any
thermic insulation smell.
2.2 CLEANING OF THE COOKING CHAMBER
It is advised to clean the cooking chamber every day in order to maintain a high level of hygiene and to avoid damage to
the stainless steel chamber. For this purpose, it is recommended to use the UNOX Rotor.KLEAN™ washing system, code
XC404, that allows an automatic cleaning of the cooking chamber.
For the manual cleaning of the cooking chamber do not use the following instruments:
• high pressure nozzles
• acidic cleaning products
• abrasive cleaning products or instruments
For the manual cleaning of the cooking chamber please apply the following procedure:
• turn on the oven
• set the temperature at 80°C and the steam at 100%
• let the oven work for ten minutes
• let the oven cool down and clean it with a cloth
If some fat residues remain inside the cooking chamber, please be advised that there is a risk of fire inside the chamber.
2.3 EXTERNAL CLEANING OF THE OVEN
Disconnect the appliance from the mains power supply before carrying out any manual cleaning operations.
Never use pressure washers or excessive water to clean the external part of the oven.
The use of wet cloths is sufficient.
WARNING
Before commencing any maintenance or cleaning operation it is necessary to disconnect the electrical supply and wait for the
appliance to cool down.
3. CONTROL PANEL “ChefTouch” - “BakerTouch”
3.1 OPERATION OF THE “ChefTouch” - “BakerTouch” CONTROL BOARD
The control board “ChefTouch” - “BakerTouch” works by touching the silk-screen printed glass (use only the finger and
no other objects such as knives, forks, etc.). in this way you can set the appliance functions and the required settings.
The advantage of this technology is to avoid any kind of mechanical movement and, therefore, to obtain an high level of reliability.
In addition, this kind of technology allows the quick and easy cleaning of the oven controls.
3.2 LAYOUT OF THE CONTROL BOARD
1 2 43
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ChefTop™ - BakerTop™
3.3 POWER UP / POWER DOWN
When the power to the oven is supplied, the control
board automatically turns on.
After 15 minutes if any button is not touched and there is
no appliance in use (ovens, blast chillers, holding cabinet)
the control board goes to stand by mode : only the led
“START / STOP” is on.
To return the electronic control to full power again, sim-
ply push the button.
To have the electronic control on stand by, keep the
button pushed for 6 seconds while the control is
on; to return it to full power push the button once
more.
3.4 COOKING CHAMBER LIGHT FUNCTIONING
The lights are normally turned off; every time you touch
one of the buttons they turn on for one minute then, after
one minute, they turn off. To turn them on again, push
any of the electronic control buttons.
3.5 MANUAL FUNCTIONING
Any cooking program may be composed of 4 steps.
To pass from one step to another touch the button:
the selected step is indicated by the illuminated led.
For each step the user can set the following settings:
time or, as an alternative, core temperature
chamber temperature or, as an alternative, Delta T
(available only if core temperature is set)
climate inside the cooking chamber (STEAM.Maxi™
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/ DRY.Maxi™).
To pass from one setting to another press the
button
.
The selected setting is indicated by one of the illuminated
icons:
T
TIM E
CO RE
TE MP ER A TU RE
CA VI TY
TE MP ER A TU RE
DE LT A T
CLIM A
LUX
CL IM A L U X
Time
Core
Temperature
Cavity
Temperature
Delta T CLIMA
LUX
The settings “TIME” and “CORE TEMPERATURE” are
self cancelling: when selecting the “TIME”, the “CORE
TEMPERATURE” setting will be inoperable; vice versa, when selecting the “CORE TEMPERATURE” , the
“TIME” setting will be inoperable.
The “CHAMBER TEMPERATURE” and “Delta T” settings are also self cancelling: when selecting the “CHAMBER
TEMPERATURE”, the “Delta T” setting will be inoperable
; vice versa, when selecting “Delta T”, the “CHAMBER
TEMPERATURE” setting will be inoperable.
It is essential to select either the “TIME” or the “CORE
TEMPERATURE” setting: if none of these selections are
set, the control board does not allow the user to select any
of the following (cavity temperature, Delta T, Climate).
Time setting
The time is shown on the display panel1 and is set
with the buttons
.
When the display panel shows “inF”, the oven will
work continuously until it is manually stopped by
the user. On cooking steps 2, 3 or 4, if the HOLD
“HLD” function is selected, only when the burner is
on. Every time the fans start, the direction of rota-
tion reverses.
S T E P 1
0 h 0 0 ' 9h 5 9'
in F
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Core temperature setting
The core temperature is shown on display panel 1
and is set with the buttons
.
As soon as the set core temperature is reached, the
co
oking step finishes and the following step (if selected) starts.
0 °C 1 0 0 °C
External core probe kit, XC240, is available to allow
you to connect a further small core probe, suitable
to vacuum cooking and small pieces of food.
Chamber temperature setting
The temperature inside the cooking chamber is
shown on the display panel 2 and is set with the but-
tons
.
2 60 °C0 °C
Delta T setting
Delta T value is shown on the display panel 2 and is
set with the buttons
.
0 °C 1 0 0 °C
CLIMA LUX Climate setting
The setting of the climate inside the cooking cham-
ber (STEAM.Maxi™ / DRY.Maxi™) is shown
by CLIMA LUX ellipse and is set with the buttons
.
The 10 blue led’s indicate the percentage of steam
inside the cooking chamber (STEAM.Maxi™); the
10 red led’s indicate the percentage of dry air
(DRY.Maxi™).
S TE AM
M ax i
D RY
M ax i
Cooking start / stop
To start a cooking cycle touch the
button.
When the cooking starts, the led “START STOP”
turns on.
To stop the cooking cycle touch the button
.
When the cooking cycle has finished, both in ma-
nual and program mode, the oven makes an audible
alarm for 15 seconds and the display 1 flashes for 45
seconds. During this 45 seconds time the “START /
STOP” led remains on:
if you touch the button
you increase the
set cooking time. The oven automatically starts
again (with the last cooking cycle settings)
if you touch the button
the “START /
STOP” led turns off and all settings are reset.
if none of the buttons are touched, after 45 sec-
onds have passed, “START / STOP” led turns off
and all settings are reset
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ChefTop™ - BakerTop™
3.6
Working with programs
LP UM P
L3
L2
L1
P0 1
P7 0
P0 2
P0 0
CO O L
The electronic control board allows the user to set,
and select, up to 70 cooking programs.
The electronic control board is already set with the
cooling program (COOL) and the cooking chamber
washing programs (L1, L2, L3, LH2O), for use with
the automatic washing system XC404 if connected.
Program setting - by the user
To set a program proceed as follows:
• the first display shows “Prg”, by pushing but-
ton it is possible to select the type you need to chan-
ge; to change the type push buttons.
• push button and the first display on your
left will show “PRE” message and all the 4 step
leds turns off. By pushing button, you set
the temperature as absolute value or as difference:
the backlighted chamber temperature icon or the
backlighted Delta T icon turns on, and you can set
the required value by pushing
but-
tons.
• select the required cooking settings (time, core
temperature, cavity temperature, Delta T, clima-
te); as for manual working, every cooking pro-
gram can be composed by 1 to 4 steps
• to save the program press and hold the
button for 5 seconds (after 5 seconds have pas-
sed you will hear a bleep) the program is now
saved.
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Use of saved programs, cooling pro
-
gram
To call up a program saved by the user, the cooling
program or a washing program follow the procedure below :
• enter program mode by touching the button
• select the required program by touching the but-
tons
• start the selected program by touching the but-
ton
• when the selected program starts, the led “START
STOP” turns on
• while the cooking program is in operation it is not
possible to modify the program settings.
• it is possible to stop the program by touching the
button
When you start the cooking program, the oven starts
the pre-heating phase: the cooking chamber is heated up to 30°C more than the chamber temperature originally set in the first cooking step. While the
pre-heating phase is on, all the leds and display panels remain turned off apart from: “START / STOP”
led, the display panel 1 which shows the message
“PRE”, and the display panel 3 which shows the selected program. When the required temperature is
reached (step 1 chamber temperature + 30°C) the
oven will make a continuous audible bleep and the
display panels show the settings of the first cooking
step. After you’ve opened the door of the oven,
loaded the food and closed the door, the cooking
program automatically starts.
Once the cooking cycle is finished, both in manual
and programmed mode, if you push “P” button the
5 types display will show “LASTP” message: by pushing “START / STOP” button last cooking cycle
that was used will start again.
Washing programs
The control board is pre-set with 3 washing programs (L1 short, L2 medium, L3 long) + a rinsing
program LH2O + a program for the pre-loading of
the detergent and rinse aid pumps. (LPUMP).
Cooking chamber cooling down program
“COOL”
“COOL”, this program is used for cooling down the
cooking chamber, it allows the fans inside the chamber
to rotate whilst the heating elements remain off. The
program works also with the door of the oven open.
While “COOL” program is working, the display shows
cooking chamber temperature.
Important!
It is not possible to remove the fan guard without
the proper removal tool, thanks to the presence of
a fixing screw. If it is necessary to remove the fan
guard for service, do not forget to disconnect the
appliance from the electrical supply.
3.7
“ChefUnox™” - “BakerUnox™”
COOKING CYCLES
PIZ ZA
BR EA D
BA KE
PO LL O
FR IE S
ST EA M
ST EA M PR B1
RO AS T
GR IL L
SL OW
VA CU O
RE GE N
PIZ ZA IT AL Y
The electronic control board “ChefTouch™” - “BakerTouch™” is programmed with a series of automatic
cooking cycles pre-set at the UNOX factory: by simply
selecting the required cooking cycle, it is possible to automatically cook an endless range of food.
For every cooking program, you have the possibility to
modify some of the settings in order to personalise the
required cooking results.
To use one of the pre-set programs, proceed as indicated below:
touch the button
select the required program by using the buttons
it is possible to modify the value of the flashing set-
ting by touching the button and, afterwards,
the
buttons (If this new value needs to
be saved in the selected cooking program, touch and
hold the button for 5 seconds until you hear the
confirmation bleep).
start the program by touching the button
when the program starts, the led “START / STOP”
turns on
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while the cooking program is in operation it is not
possible to modify the program settings.
it is possible to stop the program by touching the
button
AUTOMATIC COOKING PROGRAMS FOR DIFFERENT PRODUCTS
“PIZZA ITALY” Cooking program
Progr am for the cooking of “thin” based pizza.
Variable setting: cooking time.
It is recommended to use the UNOX “FAKIRO™” plate
TG860 especially studied for this purpose by Unox.
“PIZZA” Cooking program
Program for the cooking of “thick” based pizza.
Variable setting: cooking time.
“PANE” Cooking program
Program for the cooking of bread and similar products.
The core probe is used to check the cooking level of the product.
Variable setting: core temperature, in order to obtain a variation in the finished product.
“BAKE” Cooking program
Program for the cooking of pastry products.
The core probe is used to check the cooking level of the
product.
Variable setting: core temperature, in order to obtain a variation in the finished product.
“POLLO” Cooking program (only for ChefTop™ series)
Program for the cooking of roast chicken, poultry and
game.
Variable setting: core temperature, in order to obtain a variation in the finished product.
The program is composed by a pre-heating step at 210°C
and in 4 steps with temperature from 180 to 250°C.
It is recommended to use the UNOX “Pollo” grid
GRP810, especially studied for this purpose by UNOX.
“FRIES” Cooking program (only for ChefTop™ series)
Program for the cooking of french fries.
Variable setting: core temperature, in order to obtain a variation in the finished product.
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It is recommended to use the Unox “NoFry” tray
GRP815 especially studied for this purpose by UNOX.
AUTOMATIC COOKING PROGRAMS FOR
DIFFERENT TYPE OF COOKING
“REGEN” Regeneration program (only for ChefTop™ series)
Regeneration program allows the user to regenerate previously cooked and preserved foods.
Variable setting: time of the regeneration process.
“VACUO” Cooking program (available only if the exter-
nal core probe kit XC240 is connected) (only for
ChefTop™ series)
Program for the cooking of vacuumed food.
Variable setting: core temperature in order to adapt the
cooking to different kinds of food.
The use of the very thin core probe XC240 avoids damage to the plastic vacuum bags.
“STEAM” Cooking program (only for ChefTop™ series)
Suitable for meat, fish, vegetables and other products.
Variable setting: core temperature, in order to obtain a variation in the finished product
With this cooking program the fans inside the cooking
chamber turn only clockwise (there is no reversing gear).
(there is no reversing gear).
The amount of water released inside the cooking chamber depends on the set temperature: higher is the temperature, lower is the quantity of water. The oven automatically calculates the right amount of water to release
on the basis of the set temperature.
“STEAM PRB1” Cooking program (available only if the
external core probe kit XC240 is connected) (only
for ChefTop™ series)
The external core probe is required.
Suitable for delicate or small products such as sausages,
fish and steamed vegetables thanks to the use of the external core probe which checks the cooking level.
Variable setting: core temperature, in order to obtain a variation in the finished product
With this cooking program the fans inside the cooking
chamber turns only clockwise (there is no reversing gear).
“SLOW” Cooking program (only for ChefTop™ series)
The core probe is required.
Suitable for slow cooking at low temperatures, ideal for
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large joints of meat.
Variable setting: core temperature, in order to obtain a variation in the finished product from rare to well done, when
the cooking has finished, the product is maintained at a temperature of 70 °C.
“ROAST” Cooking program (only for ChefTop™ series)
The core probe is required.
Suitable for the cooking of roast meat or fish.
Variable setting:. core temperature, in order to obtain a variation in the finished product
It is recommended to use the UNOX “Black” tray
TG835 especially studied for this purpose by UNOX.
“GRILL” Cooking program (only for ChefTop™ series)
Suitable for grilling of meat, fish and vegetables.
Important note: to cook fish it is suggested to use the
ROAST++ cooking program.
Variable setting: core temperature, in order to obtain a variation in the finished product from rare to well done
It is recommended to use the UNOX “FAKIRO™ Grill”
plate TG845 especially studied for this purpose by UNOX.
3.8
MANAGEMENT OF MULTIPLE
APPLIANCES USING THE SAME
CONTROL PANEL
The digital control panel “ChefTouch” - “Baker-
Touch” allows the user to control a variety of UNOX
ChefTop™ - BakerTop™ appliances connected to
the oven. In addition , the introduction of the MASTER
& SLAVE system allows the management , with a single
digital control, multiple ovens. The oven that is used to
control all other appliances, becomes the MASTER oven.
The ovens controlled by the MASTER oven become
SLAVE ovens, and their digital control is inactive. The
MASTER and SLAVE digital control boards are, in case of
emergency, interchangeable.
The selection of the appliance to control is made with the
button and the controlled appliance is shown by the
display panel 4.
Number – corrensponding appliance chart
Appliance
number
Appliance
code
Device
1 ChefTop™ Oven - master
2 ChefTop™ Oven - slave 2
3 ChefTop™ Oven - slave 3
4 XK304 Blast chiller
5 XL314
Holding cabinet
7 XC 314 Hood
8 XC224 Reverse osmosis system
Appliance
number
Appliance
code
Device
1
BakerTop™ Oven
- master
2
BakerTop™ Oven
- slave 2
3
BakerTop™ Oven
- slave 3
5 XL 404
Prover
7 XC 414 Hood
8 XC224 Reverse osmosis system
When installing UNOX appliances in a column, this kind of
technology allows the user to work in a very ergonomic
way, by using the same working logic.
4. COOKING PRINCIPLES
4.1 Cooking variables
Time
This variable depends a lot on the quantity of food you
put in the oven.
The larger the quantity of food, the longer the cooking
time and vice versa.
A shorter cooking time than that required by the food
results in the food being under cooked. A longer cooking
time than that required by the food causes the burning of
the food surface.
Cavity temperature
The exact setting of the temperature inside the cavity
guarantees a proper cooking of the food, both inside and
outside.
A lower temperature than the proper one dries the
food rather than cooking it.
A higher temperature than the proper one burns the
surface while the core remains uncooked (sometimes
this result is desired, especially with meat).
Hot dry air
Hot dry air system “DRY.Maxi™”, patented by UNOX,
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allows the user to extract the humidity, created by the
product while cooking, from the chamber, thus maintaining a dry environment. In this way the product becomes crispy and crumbly outside (for example: bread,
croissants), while the internal part is dry with an even
structure.
Steam
The introduction of the variable steam (STEAM.Maxi™)
and its different combinations with the temperature allow different types of cooking:
steaming (only steam);
mixed convection-steam cooking (air + steam).
4.2 Chef’s suggestions for even cooking
Preheating
It is always better to pre-heat the oven to a temperature
at least 30-50°C higher than the one required for cooking, in order to reduce the effects of heat loss due to the
opening of the door.
Type of trays and pans
To obtain a perfect cooking quality and an even browning
of the product, it is better not to use high sided containers,
as they do not allow the correct circulation of hot air.
Free space between pans
For even cooking it is important to check that you have
at least 3 cm of free space between the product and the
upper pan.
Quantity of food
To obtain the best results it is important not to overload
the oven, and to check, in the case of bread and pastry,
the orientation of the food on the trays compared with
the air flow.
Core probe positioning
For its correct functioning, it is essential to insert the core
probe, from the top to the bottom, in the thickest part of
the product, until you reach the centre.
In case of foods with reduced thickness, the core probe
should be inserted horizontally to the support surface.
IMPORTANT
Convection ovens need lower cooking temperatures (2040°C less) than those normally used in static ovens.
Pay attention when opening the door!!!
Heat and steam could cause burns.
4.3 Convection cooking
Temperatures from 30°C to 260°C
Convection cooking is done by hot dry air that circulates
around the oven chamber. This allows the heat to be perfectly
distributed, consequently, it is possible to have even cooking.
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The results are perfectly cooked food both on the surface, with a golden crust, and internally.
Suitable for: Cooking au gratin, Roasting and Grilling.
Advantages: Possibility to cook at the same time different
types of food such as vegetables, meat, fish, without the
cross transfer of flavours (as long as the required cooking
temperature is the same for all the cooked dishes).
Foods with free running juices should always be placed at
the bottom of the oven chamber.
4.4 Mixed Steam-Convection Cooking
Temperatures from 30°C to 260°C
Steam from 30% to 90%
The cooking is made by the combination of hot dry air and
steam, evenly distributed inside the chamber. It is surely
the most profitable and efficient of the cooking methods
used today. Cooking times and weight loss are considerably reduced. At the same time, the food remains tender
and flavoursome.
Suitable for: Roasting meats, Braising, Stewing,Cooking
of Fish.
Chef’s suggestions:
For roasting it is better to use a perforated pan or a grid,
this way it will not be necessary to turn the food continually.
By placing a non-perforated pan on the bottom of the oven
chamber,you will be able to collect the meat juices.These
can be used at a later time to make a stock,gravy or sauce.
4.5 Steaming
Temperature from 48°C to 130°C
Steam 100%
The use of ventilated steam is one of the most delicate
ways of cooking food. With this kind of cooking the food
does not lose any liquid; therefore the nutritional contents, the appearance and the weight of the food remain
unaltered.
Suitable for :
Low temperature steaming: Vegetables, Fruit,
Fish,Terrines, Soufflés, Pâtés, Vacuum-Cooking.
Steaming: Vegetables, Fruit, Eggs, Meat,
Fish,Seafood.
Intensive steaming: Potatoes,Root Vegetables
Chef’s Suggestions:
To cook leaf vegetables with steam, it is suggested to initially slightly
moisten the food, in order to avoid the drying out of the leaves.
In addition, to avoid the dispersion of the food, inside the
chamber due to air flow, you can use two baskets (No Fry,
one as a base and another, turned upside down, as a cover).
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4.6 Convection Baking
Temperature from 30°C to 260°C
Convection baking is done by hot dry air that circulates
around the oven chamber. This allows the heat to be perfectly distributed, consequently, it is possible to have even
baking results at all the points of a single pan and on all
the pans. Even baking is also guaranteed when the oven
is fully loaded.
Pastry is perfectly baked both on the surface, with a golden crust, and in the internally, with a uniform structure
and a constant residual humidity.
Suitable for:
Baking of Short Pastry, Puff Pastry, Tart Pastry,
Ccream-puff Pastry
Baking of Sponge cake
Baking of Cookies
Chef’s suggestions:
To obtain the best results in pastry it is necessary to have
a higher distance between the trays, and a higher distance
between the products on the trays.
For products with a light mass ie; meringues it is preferable
to use the air reduction kit, in order to prevent their movement on the trays.
4.7 Convection + Humidity Baking
Temperature from 30°C to 260°C
Humidity from 10% to 20%
The baking is made by hot air with the addition of a variable percentage of humidity, according to the type of food
that has to be baked.
Suitable for:
Baking of leavened dough, such as bread
Baking of sponge cakes, panettone, croissants ,pain
au chocolate.
Chef’s suggestions:
The use of the humidity at the beginning of the baking makes
leavening easier; subsequently, the humidity should be reduced, or even completely eliminated, to obtain the final
crispness and golden surface.
4.8 Convection + Dry Air Baking
“DRY.Maxi™” System (UNOX Worldwide Patent)
Temperatures from 30°C to 260°C
Dry air from 10% to 100%
This is an innovative system that allows the humidity, generated by the product when baking, to be extracted from
the chamber, thus maintaining a dry environment.
The product, thanks to its dry and even internal structure, appears crispy and crumbly.
Suitable for:
Baking of Croissants
Baking of Cookies
Baking of Bread
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4.9 Cooking with Core Probe + Chamber Temperature
With this kind of cooking, the core temperature and the
chamber temperature have to be set.
The core probe measures the rise of the temperature
inside the product during the cooking process, the end
of the probe has to be inserted in the thickest part of the
food in the centre.With this system, it is no longer necessary to set the time, the oven, will automatically turn off
when the set core temperature is reached, or it will pass
to the following programmed step.
Core Probe cooking is useful to optimise the cooking of
different foods and avoid to continuously checking the
food during its various cooking stages.
Core probe + 100°C ∆T
Sonda al cuore + ∆T a 100°C
Core probe + Cavity temperature
cavity
Set core temperature
C
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Time in minutes
Temperature
4.10 Cooking with Core Probe + Delta T
In this case you have to set the desired temperature
at the core of the food and the Delta T (difference between the core and the chamber temperature)
CHAMBER TEMPERATURE =
CORE TEMPERATURE + SET DELTA T
In this way the chamber temperature will increase gradually, keeping the difference between the product core
temperature and the chamber temperature you set constant during the cooking cycle. This kind of cooking will
allow you to obtain very soft and delicate cooking, especially useful for large joints of meat.
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Core probe + 100°C ∆T
C
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Time in minutes
Temperature
Set core temperature
F
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C
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Core probe + 50°C ∆T
F
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C
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C
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V
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Set core temperature
Time in minutes
Temperature
5. CONNECTION WITH THE EXTERNAL
WORLD
The digital control panel of the “ChefTop™” -
“BakerTop™” ovens has been preset to easily connect
the oven to the external world through the present and
future systems of communication: USB, Bluetooth, serial
connections, etc.
The USB interface kit XC226 is available, and allows the
following functions:
Insertion of cooking programs.
Changes in operational parameters (ex: probe setting).
Diagnostics of problems.
Saving of the trends with regard to temperatures
inside the oven chamber or inside the blast chiller
chamber (necessary data for HACCP system)
Connection to a printer (HACCP)
You can find further information included in the kit.
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6. ORDINARY MAINTENANCE
The appliance must be regularly serviced (at least once a
year) by a qualified UNOX service technician.
Any maintenance operations must be carried only by a
qualified UNOX technician.
Before starting any maintenance operation, it is necessary
to disconnect the appliance from the electrical power
supply and allow it to cool down.
The service is needed on:
Combustion
To check if the combustion is correctly made an unburnt
meter (like TESTO 300M or similar) is required. In the
combustion exhaust fumes the percentages of CO in ppm
and of CO2 must be below the maximum values allowed
by the regulations (approx. the CO value must be below
300 ppm).
If the CO value is over le maximum level allowed, proceed with the further check over described here below
to find out the cause of the problem.
Condition of the of the burner flame surface
Remove the burner box from the back of the oven, open it
by removing the upper cover and check the burner surface
is clean and free from any dirt by.
Check the burner surface is not damaged or cracked, otherwise, in case of damage, it is necessary to find out and remove the cause of the problem (too high gas pressure, gas
injector not suitable for the type of gas on use, oven placed
on a non flat surface, water leakage on the burner surface,
etc.) and to have immediately the burner replaced.
Condition of the heat exchanger
Check the heat exchangers are not strained, cracked or
damaged, otherwise it is necessary to remove the cause
of the damage (too high gas pressure, gas injector not
suitable for the type of gas on use, oven placed on a non
flat surface, water leakage on the burner surface, etc.)
and to have immediately the heat exchangers replaced.
Condition of the baffles
Check the baffles are not damaged or cracked by taking
them out from the heat exchangers and check also there
is no soot on them. In case of cracks or soot on the baffles
it is necessary to find out and remove the cause (too high
gas pressure, gas injector not suitable for the type of gas
on use, oven placed on a non flat surface, water leakage
on the burner surface, etc.) and to have immediately the
baffles replaced.
Once the check over and the replacements described
here above have been made repeat the check on the
combustion.
6.1 REPLACEMENT OF THE INTERNAL LAMP
To replace the internal lamp:
disconnect the appliance from the power supply and
allow it cool down.
remove the lateral supports
unscrew the glass cover and replace the lamp with
one with the same characteristics.
Inspect the lamp glass seal and replace if required.
screw the glass cover back in
reassemble the lateral supports
7. SPECIAL MAINTENANCE
All maintenance operations must be only be carried out
by a qualified UNOX technician.
Before starting any maintenance operation it is necessary
to disconnect the appliance from the electrical power
supply and allow it to cool down.
Removal of the back panel will allow access to all internal
components for service and maintenance.
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7.1 RESETTING OF THE SAFETY THERMOSTAT
The appliance is supplied with a safety thermostat with a
manual reset. This safety thermostat is needed to protect
the appliance from overheating. When activated, close
gas supply to the burner and the display panel shows the
message “EF4”.
This safety device can be found on the bottom part of the
back panel of the oven: to reset the thermostat,remove
the black cover and push in the small central pin.
If the safety thermostat activates again, contact your nearest UNOX service centre.
7.2 RE-SETTING OF THE LIGHTER DEVICE
In case the burner stops the display 1 shows “GAS”
message, the button flashes and the buzzer bleeps:
it is necessary to push button and wait for the burner
to light again.
7.3 REPLACEMENTE OF THE FLAME CONTROL FUSE
In case the burner starting system does not work, it is
necessary to check the flame control fuse is not burnt. If
this is the case, the fuse must be replaced.
The flame control fuse is placed on the back of the oven,
below the round black cap indicated by “FUSE” plate.
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WARNING!! Disconnect the oven from the electric
supply before removing the fuse!
To replace the fuse proceed as follows:
• open the round black cap by pushing it and at the same
time turn it counter clockwise of around 20 degrees
• remove the cap of the fuse holder
• remove the fuse from the fuse holder cap
• replace the fuse with a new one with similar technical
characteristics (Fast 1,6A – 250V)
• place the fuse holder cap back
• close the round black cap by pushing it and at the same
time turn it clockwise of around 20 degrees
8. TURNING OFF IN CASE OF
MALFUNCTION
In case of malfunction it is necessary to disconnect the
appliance:
switch off the electrical power supply isolator switch,
that is between the appliance and the network.
close the gas cock
contact your nearest UNOX service centre.
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9. MALFUNCTIONS – PROBLEMS CAUSES AND REMEDIES
The guide below will help the user rectify minor faults.
BREAKDOWN CAUSE SOLUTION
The supply mains voltage is
missing
Restore the voltage
Intervention of one of the fuses on
the power board
Apply to a qualified UNOX
technician for service
The oven is completely turned off
The electrical connection to the
mains has not been made in the
correct way
Check the connection of the
appliance to the mains
The water inlet valve is closed Open the water inlet valve
The connection to the water
supply or to the tank has not been
made in the correct way
Check the connection to the
water supply or to the tank
The tank is empty (in case the
appliance is connected to an
external tank)
Pour water in the tank
The humidity control of the oven
is on, but the water does not
come out of the pipes
The filter on the water inlet is
blocked
Clean the filter
The door of the oven is open or
not properly closed
Close the door in the correct way
The oven does not start even
though you have set the time or
the core temperature and pressed
START / STOP button
Damaged door magnetic micro
switch
Apply to a UNOX qualified
technician for service
Damaged door seal
Apply to a UNOX qualified
technician for service
There is water coming out though
the door and the sealing even
though the door is closed
Loose door mechanism
Apply to a UNOX qualified
technician for service
Blown lamp Replace the lamp
The oven light does not turn on
Loose lamp
Place correctly the lamp in the
lamp holder
The fans do not reverse their
rotation
Apply to a UNOX qualified
technician for service
One of the fans is not rotating (in
case of oven with more than one
motor)
Apply to a UNOX qualified
technician for service
The cooking is not even
One of the heating elements is
broken
Apply to a UNOX qualified
technician for service
The fuse of the ligher device is
damaged
Replace the fuse placed on the
back of the oven
No gas supplì Apply to the gas company
Low gas pressure Apply to the gas company
The flame goes out
Defective gas electrovalve
Apply to a UNOX qualified
technician for service
Inverted Phase and Neutral
Togliere la spina e reinserirla
ruotata di 180 gradi
Lighter device fuse is damaged
Replace the fuse placed on the
back of the oven
No gas supply Apply to the gas company
Low gas pressure Apply to the gas company
No flame lighting
Defective gas electrovalve
Apply to a Unox qualified
technician for service
10. ERROR MESSAGES
10.1 OVEN ERROR MESSAGES
BREAKDOWN CAUSE SOLUTION
The connection wires of the
chamber probe 1 are
disconnected from the power
card
Apply to a UNOX qualified
technician for service
Damaged cavity probe 1
Apply to a UNOX qualified
technician for service
The display panel 1 shows
continuously the message EF1
Damaged power card
Apply to a UNOX qualified
technician for service
The connection wires of the cavity
probe 2 are disconnected from
the power board
Apply to a UNOX qualified
technician for service
Damaged cavity probe 2
Apply to a Unox qualified
technician for service
The display panel 1 shows
continuously the message EF2
Damaged power card
Apply to a UNOX qualified
technician for service
The connection wires of the core
probe 2 are disconnected from
the power card
Apply to a UNOX qualified
technician for service
Damaged core probe
Apply to a UNOX qualified
technician for service
The display panel 1 shows
continuously the message EF3
Damaged power card
Apply to a UNOX qualified
technician for service
Intervention of the thermic
protection of one of the motors
Disconnect the oven from power
supply, wait for the appliance to
cool down and restart the oven: if
the display shows again the
message EF4
Apply to a UNOX qualified
technician for service
The display panel 1 shows
continuously the message EF4
Damaged power card
Apply to a UNOX qualified
technician for service
Intervention of the safety thermic
device
Disconnect the oven from power
supply, wait for the appliance to
cool down and restart the oven: if
the display shows again the
message EF5
Apply to a UNOX qualified
technician for service
The display panel 1 shows
continuously the message EF5
Damaged power card
Apply to a UNOX qualified
technician for service
Control board / Power card
connecting cable is damaged or
disconnected
Display no. 1 shows continuously
EF6 message
Oven power card is damaged
Apply to a UNOX qualified
technician for service
Display no. 1 shows continuously
EF7 message
Lost of communication between
the oven and connected
accessories
Apply to a UNOX qualified
technician for service
Display 1 shows “GAS” message,
“START/STOP” led flashes and
the buzzer bleeps
The burner does not ignite
Push “START/STOP” button and
wait for the burner to ignite again.
If after several tries, the burner is
still not igniting, invert the phase
and the neutral by turning the plug
of 180 degrees.
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10.2 BLAST CHILLER ERROR MESSAGES
BREAKDOWN CAUSE SOLUTION
The connection wires of the cavity
probe are disconnected from the
power card
Apply to a UNOX qualified
technician for service
Damaged chamber probe
Apply to a UNOX qualified
technician for service
The display panel 1 shows the
message EA1
Damaged blast chiller power card
Apply to a UNOX qualified
technician for service
The connection wires of the core
probe are disconnected from the
power card
Apply to a UNOX qualified
technician for service
Damaged core probe
Apply to a UNOX qualified
technician for service
The display panel 1 shows the
message EA2
Damaged blast chiller power card
Apply to a UNOX qualified
technician for service
Overpressure in the refrigeration
circuit
Disconnect the blast chiller from
the power supply, wait for about
20 minutes, and connect again the
appliance: if the display shows
again the message EA3
Apply to a UNOX qualified
technician for service
The display panel 1 shows the
message EA3
Damaged blast chiller power card
Apply to a UNOX qualified
technician for service
Display no. 1 shows continuously
EA4 message
Filters working limit reached Take out the filter and wash it
Oven / blast chiller connecting
cable is damaged or disconnected
Display no. 1 shows continuously
EA5 message
Blast chiller power card is
damaged
Apply to a UNOX qualified
technician for service
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10.3 HOLDING CABINET ERROR MESSAGES
BREAKDOWN CAUSE SOLUTION
The connection wires of the
chamber probe are disconnected
from the power card
Apply to a UNOX qualified
technician for service
Damaged chamber probe
Apply to a UNOX qualified
technician for service
The display panel 1 shows
continuously the message EL1
Damaged holding cabinet power
card
Apply to a UNOX qualified
technician for service
The connection wires of the
humidity probe are disconnected
from the power card
Apply to a UNOX qualified
technician for service
Damaged humidity probe
Apply to a UNOX qualified
technician for service
The display panel 1 shows
continuously the message EL2
Damaged holding cabinet power
card
Apply to a UNOX qualified
technician for service
Oven / holding cabinet connecting
cable is damaged or disconnected
Display no. 1 shows continuously
EL3 message
Holding cabinet power card is
damaged
Apply to a UNOX qualified
technician for service
10.4 HOOD ERROR MESSAGES
BREAKDOWN CAUSE SOLUTION
The connection wires of the
temperature probe are
disconnected from the power
card
Apply to a UNOX qualified
technician for service
Damaged temperature probe
Apply to a UNOX qualified
technician for service
The display panel 1 shows
continuously the message EC1
Damaged hood power card
Apply to a UNOX qualified
technician for service
Oven / hood connecting cable is
damaged or disconnected
Display no. 1 shows continuously
EC2 message
Hood power card is damaged
Apply to a UNOX qualified
technician for service
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10.5 OSMOSIS SYSTEM ERROR MESSAGES
BREAKDOWN CAUSE SOLUTION
Pressure transducer is damaged
Transducer / power card
connecting cable is damaged or
disconnected
Display no. 1 shows continuously
EO1 message
Osmosis power card is damaged
Apply to a UNOX qualified
technician for service
Liter-counter is damaged
Liter-counter / power card
connecting cable is damaged or
disconnected
Display no. 1 shows continuously
EO2 message
Osmosis power card is damaged
Apply to a UNOX qualified
technician for service
Display no. 1 shows continuously
EO3 message
Filters working limit reached
Apply to a UNOX qualified
technician for service
Display no. 1 shows continuously
EO4 message
Inlet water pressure is too low
Verificare che arrivi acqua
all’ingresso dell’osmosi
Oven / osmosis connecting cable
is damaged or disconnected
Display no. 1 shows continuously
EO5 message
Osmosis power card is damaged
Apply to a UNOX qualified
technician for service
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B. INSTRUCTION FOR THE IN-
STALLER
1. WARNING
All the operations of installation, assembly, service and
assistance must be carried out by qualified personnel according to current laws and regulations.
Please read carefully the instruction manual before the
installation and commissioning of the appliance.
The appliance must be unaltered (check for any transport damage). Remove all informative material from the
chamber.
Avoid to modify the components sealed by the producer
with the intention of improving the performances of the
equipment; the producer refuses all responsibility for any
damage to persons or things that may be caused by an
improper use of the appliance and the warranty is automatically invalidated.
The settings, the gas supply pressure values and the
technical data are indicated on CHART A of every oven
model.
2. PRELIMINARY OPERATIONS
2.1 INSTALLATION SITE
Before placing the appliance, please verify the overall dimensions and the exact position of the electrical and water connections and of the fumes exhaust as indicated on
the attached file “Technical Data”.
In particolar, check the earthing and the exhaust fumes
scavenging are in compliance with the safety.
Avoid to install the oven on places where there is a risk
of explosion.
Avoid to install the oven outdoor without a proper and
complete rain proof protection.
Avoid to install and use the oven inside small rooms where
there is insufficient air change.
2.2 PRESETTING FOR POSITIONING
You will find the feet inside the appliance.They must be
fitted to the oven.
Never use the appliance without its feet.
Remove the drip tray from the back of the oven by using
a screwdriver.
Place the oven on one side.
Insert the feet in the indicated positions and the tray
guides as shown in the picture.
2.3 REMOVAL OF THE PROTECTIVE FILM
Carefully remove all the protective film from the external
walls of the appliance.
Pay attention not to leave any residue of glue.If there
should be any residue of glue please remove it with an
appropriate solvent.
Remove the probe protection.
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2.4 POSITIONING
Place the appliance respecting the safety standards indicated below.
Place the appliance so that its back can be easily reached
in order to make the electrical connections and to provide the necessary service.
Avoid to install the oven near heat sources.
The appliance is not suitable for built-in installation
or side by side positioning.
It is recommended to leave 10 cm cm of free room all
around the appliance.
With particular reference to the ovens, all models must
be placed upon a support, such as a prover, a stand or a table.
Never install the appliance on the floor.
If the appliance is placed near walls, partitions, kitchen
cabinets, decorated edges, etc., it is recommended these
are made of non combustible material.
Otherwise, they must be coated with non combustible
thermal insulating material and the fire prevention standards must be respected.
Do not install the appliance near a fryer. because some fat
may enter inside the oven and settle on the electric parts,
causing malfuncitoning of the equipment, or enter inside
the burner box and cause problems on the gas combustoin.
Avoid to install the appliance near inflammable substances
containers, eg.: gas cylinders.
Verify that the appliance is installed on a flat and
level surface.
In case, once the oven is placed, the door handle does not
properly close the door, it is necessary to accommodate
the handle latch, as described here below:
• open the door of the oven (pic.1), slightly unloose the
fixing screws of the door latch (pic.2)
• close the door and turn the handle to lock it (pic.3)
• if the door remained closed and the handle is perfectly
in vertical position, open the door and tightly fix the fixing
screws of the latch (pic.4).
• in case the problem is not solved, repeat the procedure
unloosing more the latch fixing screws.
WARNING! In case the oven is placed on a non perfectly flat surface, the handle does not properly close: if
the surface is only lightly deformed, it is possible to solve
the problem by following the latch accomodation procedure described here above; this procedure can not be
used to solve the problem in case the surface shows big
deformations.
Install the appliance inside rooms where there is a sufficient air
change in order to avoid the formation of toxic substances.
Attention! Keep free the exhaust fumes chimney
placed on the top of the oven.
For the installation, the exhaust fumes conveying and the
minimum wall ventilation, refer to installation and safety national standards in force in the country where the oven is
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installed. Make sure the air volume needed for combustion
is not blocked by objects placed under or around the oven,
especially near holes or slots.
A correct air change grants a proper combustion of the oven
burner and a healthy room for the users.
On the basis of to the scavenging system used, the gas oven
models are classifiable as follows:
Type A1 (ovens with thermic power < 14kW): exhaust
gasses are scavenged in the room where the oven is installed.
Type B11 (ovens with thermic power < 14kW): Exhaust
fumes are scavenged to the outside through a natural draught
chimney. In this type of installation, make sure that, for all its
length, the section of the chimney is larger than the section of
the oven exhaust pipe. Above the draught breaker there must
be a vertical length longer at least three times the diameter of
the pipe. The exhaust system must have for all its length an ascending path with a minimum slope of 10%. Moreover, there
mustn’t be any angle smaller than 90”. Avoid the horizontal
part of the connection exceed the approximate length of 1,5
meters. In case the connection is not possible, install a hood at
least at 50 cm from the oven draught breaker.
Attention! Placing a hood too near the draught breaker may
cause an over depression on the draught breaker that would,
then, attract a greater gas quantity inside the burner with consequent blasts and leave harmful unburnt gasses.
It is recommended to install a chimney cover on the external
top part of the flue in order to avoid the rain to get inside the
oven and to limit the Venturi effect depressions that may occur
in case the chimney is exposed to strong external draughts.
Type B21 (ovens with thermic power > 14kW): Exhaust
fumes are scavenged to the outside through the hood. The
hood must be at, at least, 50 centimetres from the draught
breaker: if the hood is placed to close to the draught breaker
it may cause an over depression on the draught breaker that
would, then, attract a greater gas quantity inside the burner
with consequent blasts and leave harmful unburnt gasses.
It is recommended to install a chimney cover on the external
top part of the flue in order to avoid the rain to get inside the
oven and to limit the Venturi effect depressions that may occur
in case the chimney is exposed to strong external draughts.
The choice about the type of gasses scavenging must be made
accordingly to local laws on gas appliances installation.
All UNOX gas ovens are supplied with an anti-wind chimney,
incorporated to the gasses scavenging system, to avoid obstructions and not proper draught: it has never to be removed
because it is integral part of the oven.
3. ELECTRICAL CONNECTION
3.1 WARNING
The connection to the electrical power supply system
must be carried out according to the current local regulations.
Before connecting the appliance, make sure that the voltage and the frequency correspond to those stated on the
data plate of the appliance.
The appliance must be placed in such a way that the connecting plug to the network can be easily reached.
Place an omni-polar switch between the appliance and
the network in such a way that it will be easily accessible after the installation. The contacts of this switch must
have a minimum opening distance of 3 mm and the switch
must have an appropriate input (for example: thermalmagnetic switch).
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The use of a safety switch for fault current is suggested.
When the appliance is working, the power supply voltage
must not diverge from the value of the nominal voltage,
indicated on the data plate, by more than ± 10%.
3.2 CONNECTION TO THE ELECTRICAL SUPPLY
MAINS
UNOX gas ovens are equipped with electrical cable and
Schuko plug (monophase 230V) that has to be simply
plugged in a proper outlet (check the outlet is suitable to
the supplied Schuko plug).
Pay attention on plugging in the equipment: in case the
oven locks at any time the flame lighting starts try to turn
the plug of 180 degrees (on board safety system that
avoid Phase-Neutral polarity inversion).
The electric supply outlet must be clean, in good
conditions and far from fats, oils and other substances that may compromise the electric connection.
3.3 EQUIPOTENTIAL SYSTEM
The appliance must be included in an equipotential system
whose efficiency must be properly checked according to
the current laws. This connection must be done between
different appliances through the terminal marked with
the symbol: simbolo morsetto equipotenziale
The equipotential conductor must have a minimum section of 10 mm2.
4. GAS C0NNECTION
4.1 WARNING
Before proceeding with the gas connection, the qualified
installer must check the data indicated on the technical
data plate match with the available gas type.
The equipment is set and tested in production for LPG
gas, G30 type (butane/propane G30/G31) at a nominal
pressure value of 28-30/37 mbar.
In case the gas available to be connected to the equipment is different from the gas the oven is set to, see paragraph 4.3.
4.2 CONNECTIONS
The equipment has to be connected to the gas accordingly to the standard in force.
Install an interception gas cock between the equipment
and the gas supply in an accessible position.
The connection to the gas main, through the ¾” ISO 71 type fitting placed on the back left panel of the oven,
can be made by using flexible or not flexible pipes and by
placing an approved interceptiongas cock between the
equipment and the gas supply.
In case flexible pipes are used, make sure they are made
in stainless steel, not placed close to external heat sources
(e.g.: fryers, open burners etc.) and not subject to twisting and/or traction.
In case non metallic material are used, e.g.: sealing, they
must be certified and complying with the European standards in force.
Check the gas circuit seal by putting on the fittings a suds
solution or non corrosive specific foaming products.
Important: never use a flame to check possible gas leaks.
4.3 SET AND ADJUSTMENT TO DIFFERENT GAS TYPES
Before carrying out work on the appliance, close the gas
cock and disconnect the electrical supply.
The accommodation has to be made by qualified person-
ChefTop™
nel. Referring to the attached technical data sheet, replace
the main nozzle and adjust the primary air by setting the
referred bush.
Check the diameter of the nozzle, printed on the nozzle,
that has to be replaced is 1/100 mm.
The nozzle is placed on the lower left back side of the
equipment. To replace the nozzle and adjust the primary
air setting, proceed as follows (see the picture here below):
• loose screw A
• move the bush B as indicated on the attached chart
• unfix and take off the nozzle C by using a 13 mm spanner
• install the nozzle suitable to the gas type available on
the main (see proper technical data sheet)
• place the bush B at the right distance H (see proper
technical data sheet).
• screw the screw A
Warning!
After the equipment has been set to a different
type of gas:
• place on the equipment place a inerasable sticker with
the new setting data.
• Seal again the adjusted parts.
• Proceed with gas circuit seal test procedure.
• Make a general working test on the whole system.
4.4 CHECK OF THE NOMINAL THERMAL POWER
RATE
The nominal thermal power rate has to be checked by
authorized personnel or by the company in charge on the
basis of the information indicated on this manual.
This check is required at any new installation, transformation or adjustment to different gas types and after any
maintenance work.
The nominal thermal power rate and the connection pressure values are indicated on the technical data sheet.
Do not remove the parts sealed with red paint.
The required nominal thermal power rate is set by using
the nozzles as indicated on the respective chart of the
technical data sheet and by setting the specific connection
pressure value indicated per gas type.
In case you need a further test to be made on the nominal
thermal power rate, proceed with the volumetric method by using a counter and a chronometer.
The exact volume that has to pass per time unit is indicated on the respective chart on the technical data sheet.
This value for the connection has to be respected with
a tolerance of ±5%. In case a difference value is found,
check the diameter of the used nozzles and inlet pressure
are correctly set.
4.5 CHECK OF THE SERVICE PIPE PRESSURE
The service pipe pressure is measured, with the equipment turned on, by using a pressure gauge for fluids (e.g.:
a “U” type manometer with resolution 0,1 mbar or an
electronic manometer): make sure the taken pressure
value matches with the value indicated on the respective
chart.
To check the inlet pressure proceed as follows: close the
gas cock installed between the equipment and the gas
main, remove the gas feeding pipe and insert between
the pipe and the oven gas inlet a T fitting; connect on the
free end of the T fitting a manometer suitable to check
the pressure.
In case the taken pressure value is lower than the value
indicated on the ” CHART A”,(more than 0,2 mbar below
indicated value), apply to local gas company.
Warning!
Never tamper the gas solenoid valve parts set and sealed
by the producer.
23
ENGLISH
ChefTop™ - BakerTop™
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