Unox cheftop, bakertop Instruction Manual
OVENS
INSTRUCTION MANUAL AND
TECHNICAL DATAS
FOURS
NOTICE D’UTILISATION
DONNEES TECNIQUES
OEFEN
BEDIENUNGSANWEISUNG
FORNI
MANUALE DI ISTRUZIONI E
DATI TECNICI
HORNOS
MANUAL DE INSTRUCCIONES
Y DATOS TECNICOS
ChefTop
™
BakerTop
™
ENGLISH
FRANÇAIS
DEUTSCH
ITALIANO
ESPAÑOL
UNO
R
ChefTop™ - BakerTop™
1
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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 09
5. CONNECTION WITH THE
EXTERNAL WORLD Page 11
6. ORDINARY MAINTENANCE Page 11
7. SPECIAL MAINTENANCE Page 11
8 TURNING OFF IN CASE OF
MALFUNCTION Page 12
9. MALFUNCTIONS – PROBLEMS
CAUSES AND REMEDIES Page 12
B. INSTRUCTION FOR THE INSTALLER Page 17
1. WARNING Page 17
2. PRELIMINARY OPERATIONS Page 17
3. ELECTRICAL CONNECTION Page 18
4. WATER CONNECTION Page 19
DRAIN CONNECTION Page 20
6. ACCESSORIES CONNECTIONS
(PROVER, HOOD, BLAST CHILLER, ETC.) Page 20
7. REPLACEMENT OF THE DOOR GLASSES
8. OVENS STACKING Page 21
C. CERTIFICATIONS Page 21
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.
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.
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,
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
•
•
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•
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 fat 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
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.
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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, simply 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™
/ DRY.Maxi™).
To pass from one setting to another press the button .
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The selected setting is indicated by one of the illuminated
icons:
T
TIME
CORE
TEMPERATURE
CAVITY
TEMPERATURE
DELTA T
CLIMA
LUX
CLIMA LUX
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, the fans turns only when the
heating elements are on. Every time the fans start,
the direction of rotation reverses.
STEP 1
0h 00' 9h 59'
inF
Core temperature setting
The core temperature is shown on display panel 1
and is set with the buttons
.
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As soon as the set core temperature is reached, the
co
oking step finishes and the following step (if selected) starts.
0°C 100°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 buttons
.
260°C0°C
Delta T setting
Delta T value is shown on the display panel 2 and is
set with the buttons
.
0°C 100°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™).
STEAM
Maxi
DRY
Maxi
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 seconds have passed, “START / STOP” led turns off
and all settings are reset
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.
3.6
Working with programs
LPUMP
L3
L2
L1
P01
P70
P02
P00
COOL
The electronic control board allows the user to set,
and select, up to 70 cooking programs.
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ChefTop™ - BakerTop™
The electronic control board is already set with the
cooling program (COOL) and the cooking chamber
washing programs (L1, L2, L3, LH20), 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 button it is possible to select the type you need to change; 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, climate); as for manual working, every cooking program can be composed by 1 to 4 steps
• to save the program press and hold the
button for 5 seconds (after 5 seconds have passed you will hear a bleep) the program is now
saved.
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 buttons
• start the selected program by touching the button
• when the selected program starts, the led “START
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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
PIZZA
BREAD
BAKE
POLLO
FRIES
STEAM
STEAM PRB1
ROAST
GRILL
SLOW
VACUO
REGEN
PIZZA ITALY
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 setting 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
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.
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“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.
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.
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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
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 vari-
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ation 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,
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
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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
Temperature 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.
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
Temperature 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
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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).
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:
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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
4.9 Cooking with Core Probe + Chamber Temperature
Temperatures from 0°C to 100°C
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
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Time in minutes
Temperature
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4.10 Cooking with Core Probe + Delta T
Temperature from 0°C to 260°C
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.
Core probe + 100°C ∆T
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Time in minutes
Temperature
Set core temperature
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Core probe + 50°C ∆T
F
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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.
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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.
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.
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.
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, it cuts
off the electrical supply to the heating elements 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.
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9. MALFUNCTIONS – PROBLEMS CAUSES AND REMEDIES
The guide below will help the user rectify minor faults.
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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
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.
contact your nearest UNOX service centre.
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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
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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
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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
INSTALLER
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.
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”.
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.
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.
The appliance is not suitable for built-in installation
or side by side positioning.
It is recommended to leave 5 cm of free room all around
the appliance.
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With particular reference to the ovens, all models must
be placed upon a support, such as a prover, a stand or a
table. Avoid to install the oven near heat sources.
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.
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.
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).
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%.
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3.2 CONNECTION TO THE ELECTRICAL SUPPLY
MAINS
1. Ovens equipped with cable and Schuko plug (single
phase 230V): it is sufficient to plug in the equipment
to the appropriate outlet (the outlet must be suitable
to the issued plug)
2. Ovens equipped with cable (three-phase 400V +
neutral): the issued cable is with 5 wires, therefore
it has to be connected directly to an electric board
or suitable outlet. To make different connections it
is necessary to replace the cable with the correct
one on the basis of the information indicated in the
attached file “Technical Data”. You find the connection schemes on internal side of the terminal board
cover.
The replacement of the cable must be done by authorised personnel.
To replace the cable proceed as follows:
Open the terminal board cover by unscrewing the fixing screw
Connect the wires according to the chosen connection scheme
Fix the connecting cable through the proper cable
fastener
Close the terminal board cover and tighten the fixing
screw
WARNING:
Connect the electrical cable to the terminal board as
shown on the drawing: insert the copper bridge and the
electrical cable together under the screw. Tighten the
screw paying attention that the cable and the copper
bridge are well fixed under the screw.
A wrong connection can cause the overheating and
the melting of the terminal board.
The appliance must be connected to the ground
line of the network.
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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. WATER CONNECTION
4.1 WARNING
It is necessary to place a mechanical filter and a shut-off
valve between the water system and the appliance.
As required by current laws, the appliance is equipped
with 2 metres of pipe, the respective pipe fitting (3/4”)
with non-return valve and mechanical filter.
Before connecting the water pipe to the appliance please
let some water flow to clear the pipe of any obstructions.
The water used in the appliance must have a pressure
value between 1 and 3 bar and a maximum temperature
of 30°C.
4.2 TREATMENT OF WATER
The water must have a maximum hardness of 5 °FH (this
avoids formation of limestone inside the chamber of the
oven).
It is strongly recommended to use a demineralising appliance (reverse osmosis unit) in order to avoid limestone
and/or other minerals depositing inside the oven.
The UNOX reverse osmosis system, code XC224 is available for this purpose. This system is directly controlled
by the control board of the oven through a self•diagnosis
system.
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5 DRAIN CONNECTION
5.1 WARNING
The water coming our from the waste outlet pipe can be
very hot (90°C).
Proper pipes for high temperature must be used for this
connection.
5.2 WATER DRAIN
You find the waste outlet pipe on the rear of the oven. It
has to be connected to an open tundish drain in compliance with current regulations through a rigid or flexible
heat resistant pipe; the diameter of the pipe cannot be
smaller than diameter of the drain connection. The length
of the pipe cannot be longer than one metre.
Avoid reductions in diameter and tight bends along the
whole length of the waste pipe run.
The waste pipe must remain at least 20 cm below the
drain connection to allow the liquids to drain.
5.3 COOKING CHAMBER EXHAUST
The exhaust outlet of the cooking chamber is positioned
on the rear of the oven, at the top.
Do not stack any object and or material on the outlet as
this could cause a blockage of the fumes. Please ensure
that the exhaust outlet is correctly vented and the vicinity
of the outlet is clear of objects and materials that may be
damaged by the fumes.
It is suggested to place the oven below an extraction
hood or to install the UNOX aspiration hood, code
XC314 for ChefTop™- XC414 for BakerTop™, or the
UNOX steam condenser, code XC114. In all installations
please extract the fumes through the UNOX tube, code
TB1520A0, avoiding tight bends in the pipework run.
6. ACCESSORIES CONNECTIONS (PROVER, HOOD, BLAST CHILLER, ETC.)
The digital board of the oven controls all the accessories
(hood, holding cabinet, blast chiller, reverse osmosis system).
The accessories controlled by the oven are connected
through RJ45 connectors that are positioned on the rear
of the oven.
To connect the cables proceed as follows:
• remove the protection cover to enter the electrical
system
• by using a cutter make a vertical cut on one of the rubber caps placed on the panel on the back of the oven
• enter an end of the RJ45 cable through the cut on the
rubber cap
• connect the cable end with the proper female connector on the power card (you can use any one of the three
connectors)
• replace the protection cover by fixing the screw
Now the accessory is recognized and connected to the
oven
Please refer to relevant instructions manual for the correct use ot the connected accessory
7.
REPLACEMENT OF THE DOOR GLASSES
7.1 WARNING
The internal glass of the door is a low emissive tempered
glass.
The glass surface towards the cooking chamber is covered by a transparent metallic film that reduces the heat
transfer to the interspace between the two glasses and
reflects the heat inside the chamber.
If you need to replace the internal glass, pay attention
to correctly place the glass with the low emissive side
towards the cooking chamber.
If the low emissive side is wrongly turned towards the
outside, the temperature of the external door surface will
rise with risk of burns for the user and possible blowing
of the glass!
To check the low emissive side you need to use a proper
tester set at a maximum range of
2 KOhm. Point the two test prods on the glass surface at
5 cm one from the other: the low emissive surface will
show around 50 Ohm of resistance, while the other side
will show infinite resistance.
8. OVENS STACKING
In the event of stacking multiple ovens it is essential
to assemble the UNOX stacking kit, code XC680 for
ChefTop™ - XC681 for BakerTop™, which will maintain the correct distance between the ovens.
C. CERTIFICATIONS
Producer: UNOX S.p.A.
Address: Via Dell’Artigianato 28/30
I-35010 Vigodarzere, Padova, Italy
Product: Mixed steam convection oven for profession-
al use
Family: ChefTop™ - BakerTop™
REFERENCE LAWS
The “CE” marking on the appliances indicated in this
manual refers to following UE directives:
ELECTRIC MIXED STEAM CONVECTION OVENS
XVC - XBC SERIES:
Low Voltage Directive 2006/95/EC
following the rules:
EN 60335-2-42:2003
EN 60335-1:2002; A11; A1; A12 ; A2 including possible listed national conditions/deviations for Norway
Electromagnetic Compatibility Directive 2004/108/EC
following the rules:
EN 55014-1:2000; A1; A2
EN 61000-3-2:2000; A2
EN 61000-3-3:1995; A1; A2
EN 61000-3-11:2000
EN 55014-2:1997; A1
EN 50366:2003 ; A1
DATA PLATE
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ChefTop
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www.unox.com
www.unox.com
BakerTop
™
INDEX
A. ISTRUCTIONS POUR L’UTILISATEUR Page 02
1. AVERTISSEMENTS Page 02
2. NETTOYAGE DU FOUR Page 02
3.
PANNEAU DE COMMANDES ChefTouch - BakerTouch
Page 03
4. LES PRINCIPES DE CUISSON Page 09
5.
COMMUNICATION AVEC LE MONDE EXTERNE
Page 12
6. MAINTENANCE ORDINAIRE Page 12
7. MAINTENANCE EXTRAORDINAIRE Page 12
8. COUPURE EN CAS DE PANNE Page 12
9 LES PANNES PLUS FRÉQUENTES Page 13
10. MESSAGES D’ERREURS Page 14
B.
INSTRUCTIONS POUR L’INSTALLATEUR
Page 17
1. AVERTISSEMENTS Page 17
2. OPÉRATIONS PRÉLIMINAIRES Page 17
3. BRANCHEMENT ELECTRIQUE Page 18
4. RACCORDEMENT HYDRIQUE Page 19
5 RACCORDEMENT EVACUATIONS Page 19
6. LIAISON DES ACCESSOIRES Page 19
7. SUBSTITUTION VERRES DE PORTE Page 20
8. SUPERPOSITION DES FOURS Page 20
C. CERTIFICATIONS Page 21
INTRODUCTION
Gentil Client; Merci et Compliments pour avoir acheté
un four de la ligne ChefTop™ - BakerTop™. On sou-
haite que ce soit le début d’une collaboration positive de
longue durée.
Comme vous savez, la ligne des fours ChefTop™ -
BakerTop™ et tous ses équipements complémentaires
(cellule de refroidissement rapide, cellule de maintien en
température, plaques et grilles spéciales) ont été étudiés
pour vous permettre de compléter n’importe quel processus de cuisson que soit simple ou bien très difficile.
L’innovant panneau de commandes ChefTouch -
BakerTouch vous permettra de commander, à l’aide
d’un seul contrôle, tous les équipements UNOX liés au
four.
La nouveauté plus importante est celle des CUIS-
SONS AUTOMATIQUES ChefUnox - BakerUnox
lesquelles vous permettront de cuisiner, sans avoir plus
la nécessité d’introduire les paramètres temps, température chambre de cuisson, température à cœur, une infinité des plats.
C’est suffisant sélectionner le type de cuisson voulu parmi
les suivants SLOW (lente), STEAM (vapeur), ROAST (rôtir),
GRILL (griller) et ChefUnox - BakerUnox cuisinera
pour vous des plats délicieux et savoureux.
À part le type de cuisson automatique, vous aurez aussi la
possibilité de choisir parmi six cuissons automatiques de
familles de produits: BAKE (cuire au four) , BREAD (pain),
POLLO (poulet) , PIZZA ITALY, PIZZA, FRIES (pommes
frittes).
L’utilisation d’une ou de deux sondes à cœur supplémentaires, douées d’aiguilles extra fines et externes au four,
vous consentira en plus d’effectuer des parfaites cuissons
sous vide et des parfaites cuissons à vapeur des aliments
particulièrement délicats ou de petites dimensions.
De toute façon, c’est toujours vous le Chef
plus important!
À l’intérieur de chaque type de cuisson automatique, vous
aurez en effet, la possibilité de personnaliser quelques
paramètres pour ajouter, en basant à vos exigences personnelles, le degré de dorage et le degré de cuisson que
vous considérez parfait.
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A. ISTRUCTIONS POUR
L’UTILISATEUR
1. AVERTISSEMENTS
ATTENTION:
Prière de lire attentivement ce manuel d’instructions qui
vous fournit des indications importantes concernant la
sécurité et l’emploi de l’équipement.
Conserver avec précaution ce manuel pour toutes les ultérieures consultations des différents opérateurs.
L’équipement doit être destiné uniquement à l’emploi
pour lequel il a été expressément conçu; des autres emplois sont retenus abusifs. L’équipement peut être utilisé
pour les suivants emplois :
pour les cuissons de tous les produits de Pâtisserie et
Boulangerie, frais ou congelés;
pour les cuissons de tous les produits de Gastronomie, frais ou congelés ;
pour le reconditionnement des aliments réfrigérés ou
congelés;
pour la cuisson à vapeur des viandes, des poissons et
des légumes.
En phase de première utilisation, faire attention que le
notice d’utilisation, des sacs en plastic ou n’importe quel
autre objet, ne soient pas présents à l’intérieur de la
chambre de cuisson.
Les panneaux de commandes peuvent être actionnés seulement avec les doigts ; n’importe quel autre objet peut
provoquer des pannes et/ou des mal fonctionnements et
par conséquence ça fait déchoir la garantie.
L’appareil n’est pas conçu pour une utilisation de part de
personnes (inclus les enfants) avec des capacités mental,
physique et sensoriales réduites, ou une absence de expérience ou de connaissance de l’appareil, au moins q’îles
sont surveillées par une personne responsable pour la
leur sécurité ou qui louer donne des instructions pour
l’utilisation de l’appareil.
Les enfants doit être surveillées, pour être sur que il ne
jeux pas avec l’appareil.
L’équipement est destiné uniquement à l’emploi professionnel spécifique et doit être utilisé par un personnel
qualifié.
La température des parties externes peut dépasser les 60 °C.
Eviter de positionner des fontes de chaleur à côté de
l’équipement.
En cas de cuisson des produits extrêmement gras, poser
un récipient sur le fond de la chambre de cuisson.
En cas d’extraction des plaques qui contiennent des liquides chauds, faire attention au débordement éventuel
des liquides
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Si la plaque contient des produits liquides chauds, il est
nécessaire positionner la plaque à une hauteur bien visible par l’opérateur.
Faire particulièrement attention au déplacement des récipients des aliments durant et après la cuisson: les températures peuvent être élevées et donc elles peuvent
provoquer des brûlures
Ouvrir lentement la porte: danger brûlures pour sortie
fumées et vapeurs à température élevée.
Utiliser le four avec une température ambiante comprise
entre +5 °C et +35 °C.
SONDE À CŒUR
Faire attention à l’utilisation de la sonde à cœur à l’intérieur du four parce qu’elle peut provoquer des brûlures:
utiliser des gants de protection convenables
Ne pas laisser pendre la sonde à cœur en dehors de
la porte
Extraire la sonde des aliments avant d’enlever la
plaque
Durant le fonctionnement du programme “COOL” (refroidissement chambre) les turbines du four fonctionnent
avec la porte ouverte.
Les interventions d’installation, de maintenance et de
réparation doivent être exécutées seulement pas un personnel qualifié et convenablement formé. Avant de faire
ces interventions, débrancher la tension d’alimentation
de l’équipement.
Au cas où l’équipement serait positionné sur un support
dotés de roues, faites attention que le mouvement consenti n’endommage pas des câbles électriques, des tuyauteries de l’eau, des tuyauteries d’évacuation ou n’importe
quel type de raccordements.
Éviter de saler les aliments à l’intérieur de la chambre de
cuisson.
2 NETTOYAGE DU FOUR
2.1 PREMIERE UTILISATION DU FOUR
Pour la première utilisation de l’équipement: nettoyer la
partie en métal avec de l’eau chaude et du savon et puis
rincer.
Ne jamais laver l’intérieur de la chambre de cuisson ou
bien le four avec des acides ou des produits agressifs.
Réchauffer à ce point le four à vide pour 30 mn à 200°C
pour éliminer les éventuelles odeurs de l’isolation thermique.
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2.2 NETTOYAGE CHAMBRE DE CUISSON
On vous conseille de nettoyer quotidiennement la chambre de cuisson pour pouvoir maintenir des niveaux d’hygiène élevés et
pour éviter la détérioration de l’acier inoxydable à l’intérieur de la chambre de cuisson. Pour ce motif, on vous conseille d’utiliser le système de lavage Rotor Klean code XC404 qui vous permettra d’exécuter le nettoyage automatique de la chambre de
cuisson.
Pour le nettoyage manuel de la chambre de cuisson, ne jamais utiliser les suivants instruments:
lance à eau à haute pression
produits acides
produits/instruments abrasifs
Pour le nettoyage manuel de la chambre de cuisson, faire comme suit:
allumer le four
poser la température à 80°C et la vapeur à 100%
laisser fonctionner le four pour 10 minutes
laisser refroidir et nettoyer avec un tissu
Si à l’intérieur de la chambre de cuisson il y a des résidus de graisse, faire attention parce que la graisse peut prendre feu.
2.3 NETTOYAGE EXTERNE DU FOUR
Débrancher le four avant d’effectuer n’importe quelle opération manuelle de nettoyage.
Ne jamais utiliser un jet d’eau en pression pour le lavage externe du four.
Utiliser seulement des tissus humides.
AVERTISSEMENT:
Avant d’effectuer n’importe quelle intervention de maintenance ou de nettoyage, il est nécessaire débrancher l’alimentation
électrique et attendre le refroidissement de l’appareil.
3. PANNEAU DE COMMANDES ChefTouch - BakerTouch
3.1 FONCTIONNEMENT DU CONTRÔLE ChefTouch - BakerTouch
Le contrôle “ChefTouch” - “BakerTouch” fonctionne en approchant le doigt au bouton en sérigraphie. (utiliser exclusive-
ment les doigts et aucun autre objet comme les couteaux, les fourchettes, etc.).
De cette façon, vous pouvez activer les fonctions et/ou introduire les valeurs voulues.
L’avantage de cette technologie est l’élimination de tous les mouvements mécaniques et donc un degré élevé de fiabilité.
Ce type de technologie permet en outre un rapide et facile nettoyage du panneau de commandes.
3.2 LAYOUT PANNEAU DE COMMANDES
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3.3 ALLUMAGE / COUPURE
Quand on fournit la tension au four, le contrôle s’allume
automatiquement.
Après 15 minutes, si on n’appuie sur aucune touche et
aucun appareil est en fonction (four, cellule de refroidissement rapide, cellule de maintien en température) le
contrôle électronique va en veille (stand-by): seulement
la DEL (diode électroluminescente) “START / STOP” reste allumée.
Pour réactiver le contrôle électronique, c’est suffisant
presser le bouton
Avec le contrôle électronique allumé, en tenant pressé
le bouton pour 6 secondes, le contrôle électronique va en veille; pour le réactiver, presser de nouveau
le bouton
3.4 Logique de fonctionnement des lumières chambre
de cuisson
Les lumières restent éteintes; elles s’allument pour 1 minute quand on presse n’importe quel bouton et puis elles s’éteignent. Pour les réactiver, c’est suffisant presser
n’importe quel bouton.
3.5 Fonctionnement manuel
Chaque cuisson peut être composée de 4 phases (step).
Pour passer d’une phase à une autre, toucher le bouton
et la phase active est visualisée par la DEL (indica-
teur) illuminée.
Pour chaque phase, l’utilisateur doit introduire les paramètres suivants:
Temps ou alternativement la température à cœur
Température dans la chambre de cuisson ou alternativement, la Delta T (disponible seulement lorsque la
température à cœur est utilisée)
Climat à l’intérieur de la chambre de cuisson (STEAM.
Maxi™ / DRY.Maxi™) c.à.d (Vapeur/Séchage).
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Pour passer d’un paramètre à un autre, utiliser le bouton
le paramètre actif est visualisé à travers une des
cinq icônes lumineuses
T
TIME
CORE
TEMPERATURE
CAVITY
TEMPERATURE
DELTA T
CLIMA
LUX
CLIMA LUX
Temp
Temperature
cœur
Temperature Delta T CLIMA
LUX
Les paramètres temps et température à cœur sont exclusifs entre eux: si on introduit le temps, le paramètre température à cœur devient inutilisable. Si on introduit la
température à cœur, le paramètre temps devient à son
tour inutilisable.
Les paramètres température chambre de cuisson et Delta
T sont exclusifs entre eux : si on introduit la température
dans la chambre de cuisson, le paramètre Delta T devient
inutilisable. Si on introduit le Delta T, le paramètre température chambre de cuisson devient à son tour inutilisable.
Il est nécessaire introduire un des deux paramètres temps
et température à cœur : si aucun de ces deux paramètres
est introduit, le contrôle ne permet plus l’introduction
des paramètres suivants (température chambre, Delta T,
Climat)
Introduction de temps
Le temps est visualisé à travers l’afficheur 1 en heures et minutes et on l’introduit en utilisant les boutons
Quand l’écriture “INF” apparaît sur l’afficheur, le four
fonctionne jusqu’au moment où l’utilisateur l’arrête manuellement. Lorsqu’on sélectionne la fonction HOLD
“HLD” dans les phases de cuisson 2, 3 OU 4, les turbines
fonctionnent uniquement lorsque les résistances sont en
marche. à chaque fonctionnement des turbines, le sens
de rotation s’inverse.
STEP 1
0h 00' 9h 59'
inF
Introduction température à cœur
La température à cœur est visualisée à travers l’afficheur
1 et on l’introduit en utilisant les boutons
Quand on atteint la température introduite au cœur,
l’étape de cuisson est conclue et on passe à la phase successive (s’il y en a une).
0°C 100°C
Le Kit des sondes à cœur externes XC240 est disponible;
ce Kit sert pour pouvoir lier une ultérieure sonde à cœur
de dimensions réduites convenable pour les cuissons sous
vide et les cuissons des aliments de petites dimensions.
Introduction température chambre
de cuisson
La température à l’intérieur de la chambre de cuisson est
visualisée à travers l’afficher 2 et on l’introduit en utilisant
les boutons
260°C0°C
Introduction Delta T
La valeur du Delta T est visualisée à travers l’afficheur 2
et on l’introduit en utilisant les boutons
0°C 100°C
CLIMA LUX Introduction du Climat
Le climat (STEAM.Maxi™ / DRY.Maxi™) à l’intérieur
de la chambre de cuisson est visualisé à travers l’ellipse
CLIMA LUX et on l’introduit en utilisant les boutons
Les 10 DEL (indicateurs) de couleur bleue indiquent le
pourcentage de vapeur à l’intérieur de la chambre de
cuisson (STEAM.Maxi™); Les 10 DEL (indicateurs) de
couleur bleue indiquent le pourcentage de séchage (DRY.
Maxi™).
STEAM
Maxi
DRY
Maxi
Commencement / Interruption cycle de cuisson
Pour commencer une cuisson, il est nécessaire presser le
bouton
Le commencement de la cuisson est signalé par l’allumage de l’indicateur “START STOP” .
Pour arrêter la cuisson, il est nécessaire presser de nouveau le bouton
Quand le cycle de cuisson termine que ce soit en modalité manuelle ou bien programmée, le four émet un signal
sonore pour 15 secondes et l’afficheur 1clignote pour 45
secondes. Durant ces 45 secondes, la DEL (indicateur)
“START / STOP” reste illuminée.
Si on presse le bouton
on augmente le temps
et le four automatiquement repart (avec les paramètres de fonctionnements relatifs à la dernière phase
de cuisson exécutée).
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Si on presse le bouton l’indicateur “START /
STOP” s’éteint et tous les paramètres de fonctionnement sont remis à zéro.
À la fin de chaque cycle de cuisson, que ce soit en
modalité manuelle ou bien avec un programme, en
pressant le bouton “P” sur l’afficheur 5, on voit apparaitre inscription “LASTP”:
en pressant le bouton “START / STOP” on fait par-
tir de nuoveau, le dernier cycle de cuisson qui a été
exécuté.
3.6
Fonctionnement avec programmes
LPUMP
L3
L2
L1
P01
P70
P02
P00
COOL
Le contrôle électronique permet à l’utilisateur de mémoriser, et d’extraire successivement, jusqu’aux 70 programmes de cuisson.
Le contrôle électronique contient, dans son intérieur, les
programmes pour le lavage de la chambre de cuisson (L1,
L2, L3, LH20) si le système de lavage XC404 est présent
et le programme de refroidissement (COOL).
Stockage des programmes per
l’utilisateur:
Pour mémoriser un programme, procéder comme suit:
Entrer en modalité programmes en pressant le bouton
sur le premier afficheur, l’inscription “Prg” apparait,
avec le bouton on a la possibilité de sélectionner quel caractère modifier parmi les 5; la modification est possible à travers les boutons
Sur le premier afficheur, à gauche, après avoir pressé
le bouton “Step” , l’inscription “PRE” apparait
et tous les 4 indicateurs lumineux des phases résultent éteints. A l’aide du bouton on sélectionne
si introduire la température comme valeur absolue ou
bien comme différence, on allume l’icône lumineuse
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de la température de chambre de cuisson ou bien
l’icône lumineuse de Delta T et on introduit la valeur
voulue à l’aide des boutons
On introduit les paramètres de fonctionnement
(temps, température à cœur, température chambre
de cuisson, Delta T, climat); comme dans le fonctionnement manuel, chaque programme de cuisson peut
être composé de 1 à 4 phases ;
On tient le bouton
pressé pendant 5 secondes
pour stocker le programme (à la fin des 5 secondes, le
four émet un signal sonore de confirmation).
Utilisation des programmes stockés
par l’utilisateur, du programme de
refroidissement et du programme
de lavage:
Pour reprendre un programme mémorisé par l’utilisa-
teur, le programme de refroidissement ou le programme
de lavage, procéder comme suit:
Entrer en modalité programmes en pressant le bouton
Sélectionner par les boutons
le numéro du programme qu’on veut utiliser
Faire partir le programme à travers le bouton
Le démarrage du programme est signalé par
l’illumination de la DEL (indicateur) “START STOP”
Durant l’exécution du programme, la modification
des paramètres de fonctionnement est impossible
On peut interrompre l’exécution du programme en
pressant le bouton
Quand on fait démarrer un programme de cuisson, le
four exécute le pré réchauffement: la chambre de cuisson vient portée à une température qui correspond à
la température de la chambre de la première phase de
cuisson majorée de 30°C. Durant cette phase, tous les
indicateurs et les afficheurs restent éteints à l’exception
de l’indicateur “START / STOP” , l’afficheur qui visualise
l’écriture “PRE” et l’afficheur 3 qui indique le programme qu’on utilise. Quand on rejoint la température voulue
(température chambre phase 1 + 30°C) cette tempéra-
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ture est maintenue, le four commence à émettre un signal sonore et les données relatives à la première phase
de cuisson apparaissent sur les afficheurs. Après avoir ouvert la porte, on met le produit à l’intérieur et on ferme la
porte. À ce point, l’exécution du programme de cuisson
commence automatiquement.
À la fin de chaque cycle de cuisson, que ce soit en modalité manuelle ou bien avec un programme, en pressant le
bouton “P” sur l’afficheur 5, on voit apparaitre inscription
“LASTP”:
en pressant le bouton “START / STOP” on fait partir de
nuoveau, le dernier cycle de cuisson qui a été exécuté.
Programmes de lavage
À l’intérieur du panneau de contrôle, 4 programmes de
lavages ont été stockés (L1 bref, L2 moyen, L3 long), un
programme de rinçage rapide (LH20) + le programme
de pré chargement des tubes (PUMP).
Programme de refroidissement chambre
de cuisson
“COOL”
Le programme de refroidissement de la chambre de cuisson “COOL” permet de refroidir la chambre de cuisson en
faisant fonctionner les turbines. Le programme fonctionne aussi avec la porte ouverte.
Durant tel programme, on voit est visualisée la température à l’intérieur de la chambre de cuisson.
N.B. Le carter protection turbines n’est pas amovible
sans l’utilisation d’un outil fait exprès grâce à une vis de
fixage. Au cas où on enlèverait le carter protection turbines pour la maintenance, faites attention que le four soit
débrancher électriquement.
3.7
CYCLES DE CUISSON “ChefUnox” -
“BakerUnox”
PIZZA
BREAD
BAKE
POLLO
FRIES
STEAM
STEAM PRB1
ROAST
GRILL
SLOW
VACUO
REGEN
PIZZA ITALY
Le contrôle électronique “ChefTouch” - “BakerTou-
ch” contient, dans sa propre mémoire, une série de
cycles de cuisson automatiques: en sélectionnant le cycle
de cuisson voulu, on a la possibilité de cuisiner automati-
quement une infinité de gamme d’aliments.
Dans chaque cycle de cuisson, on a la possibilité de modifier
quelques paramètres pour personnaliser le résultat attendu.
Pour extraire un programme pré introduit, procéder
comme suit :
Presser le bouton
Sélectionner le programme voulu au moyen des boutons
C’est possible modifier la valeur du paramètre qui
clignote en pressant le bouton et successivement les boutons
pour changer la valeur
du même paramètre (au cas où on voudrait rendre
cette modification effectuée permanente, il faut
presser le bouton pour 5 secondes (la mémorisation
est confirmée par le signal sonore)
Faire partir le programme au moyen du bouton
Le départ du programme est signalé par l’illumination
de l’indicateur “START / STOP”
Durant l’exécution du programme, modifier les paramètre de fonctionnement devient impossible
On peut interrompre l’exécution du programme en
pressant le bouton
CYCLES DE CUISSON AUTOMATIQUES
POUR FAMILLES DE PRODUITS
Cycle de cuisson “PIZZA ITALY”
Programme pour la cuisson des pizzas “minces”.
Paramètre variable: temps de cuisson.
On conseille d’utiliser la plaque “FAKIRO™” TG860
faite exprès par UNOX.
Cycle de cuisson “PIZZA”
Programme pour la cuisson des pizzas “épaisses”.
Paramètre variable: temps de cuisson.
Cycle de cuisson “PANE”
Programme pour la cuisson de pain et produits similaires
(type de pain).
Utiliser la sonde à cœur pour vérifier le degré de cuisson
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