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COMBI OVENS
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WARRANTY
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WARNING
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3VE
390969
NU
MINIJET “FastPAD”
ELECTRIC
MANUFACTURERS INSTRUCTIONS
Part C: Operating manual
To ensure the guarantee on this equipment, you should comply with the MANUFACTURER’S
INSTRUCTIONS in this manual.
However if you cannot undertake the required maintenance operations, our installation and service
network is available to provide you with a personalized contract.
The product delivered to you complies with current standards. If any modifications are made
the manufacturer cannot accept any responsibility whatsoever.
The manufacturer cannot be held responsible in the event of inappropriate use of the
equipment.
This equipment is intended for use by suitably trained professionals.
Read all the documentation before user.
Keep your documents for future reference.
Translation of the original manual
F37516 04/2017 3VE390969NU
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Page 1 3VE390969NU – 04/17
CONTENT
MINIJET “VisioPAD”
ELECTRIC
1. RECOMMENDATIONS ............................................................................................................................ 2
2. USING THE CONTROL PANEL .............................................................................................................. 4
2.1 GENERAL ............................................................................................................................................................. 4
2.2 ABC MODE ........................................................................................................................................................... 4
2.3 JET MODE ............................................................................................................................................................ 5
2.4 MANUAL MENU ................................................................................................................................................... 5
2.5 AUTO MENU: Automatic / programmed recipes .................................................................................................. 6
2.6 SERVICE MENU ................................................................................................................................................... 9
3. GUIDANCE AND INFO ABOUT THE CONTROL SCREEN .................................................................. 14
4. PRACTICAL TIPS FOR USE ................................................................................................................. 16
4.1 LOAD LIMITS AND USE ..................................................................................................................................... 16
4.2 USE OF OVENWARE ......................................................................................................................................... 16
5. TOOLS FOR OPTIMAL COOKING ....................................................................................................... 18
5.1 CORE PROBER ................................................................................................................................................. 18
5.2 LOW TEMPERATURE COOKING ..................................................................................................................... 18
6. CORE PROBE SOCKET / USB PORT .................................................................................................. 20
7. ERROR MESSAGES ............................................................................................................................. 21
7.1 ERROR MESSAGES .......................................................................................................................................... 21
8. MAINTENANCE .................................................................................................................................... 22
8.1 INFORMATION ABOUT STAINLESS STEELS .................................................................................................. 22
8.2 THE COMMONEST CAUSES OF CORROSION: .............................................................................................. 22
9. MAINTENANCE OF THE OVEN ............................................................................................................ 24
9.1 MAINTENANCE OF EXTERNAL SURFACES ................................................................................................... 24
9.2 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS ............................................... 24
9.3 CLEANING THE CAVITY GASKET .................................................................................................................... 24
9.4 CLEANING BEHIND THE INNER DOOR ........................................................................................................... 25
9.5 MAINTENANCE OF INTERNAL SURFACES .................................................................................................... 25
9.6 MATERIEL USED FOR COOKING CORROSIVE PRODUCTS (Sea fish, sauerkraut)..................................... 28
10. CONSUMABLES ............................................................................................................................... 29
10.1 GENERAL ........................................................................................................................................................... 29
10.2 CLEANING PRODUCT ....................................................................................................................................... 29
11. PREVENTATIVE MAINTENANCE ..................................................................................................... 30
12. GUARANTEE ..................................................................................................................................... 31
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 3
Page 2 3VE390969NU – 04/17
1. RECOMMENDATIONS
♦ These appliances are for professional use, only appropriately trained personnel should use them.
♦ Cooking appliances may reach 480°F. BE CAREFUL not to burn yourself when using or handling INNER
ACCESSORIES (Plates, modules, filter, duct...).
♦ These appliances must be installed with sufficient ventilation to prevent the formation of an excessive concentration
of substances harmful for health within the premises in which they are installed.
♦ The equipment is not designed to work in an explosive atmosphere. Accordingly it must not be installed in an area
covered by the ATEX directive.
♦ The door surface temperature exceeds 140°F. BE CAREFUL NOT TO BURN YOURSELF.
♦ Putting tins and trays into / out of ovens: The height of the upper level of appliances located on a worktop or stand
may be 1.60m (63 inches). If you handle manually, manipulate the baking tins carefully. BE CAREFUL OF
SPILLAGE WHEN HANDLING, YOU MAY BURN YOURSELF.
♦ Never block the condensate exhaust flue, because the pressure could rise in the appliance which could generate a
risk of explosion.
♦ If an error message appears consult the list of error messages and follow the appliance given
♦ When cleaning high pressure jets or lances should never be used.
♦ Do not remove the ventilation duct and the drain grid located in the oven. If this grid is missing do not start the oven.
Drain grid
♦ Always use a qualified installer to install the equipment.
♦ IMPORTANT: Please be aware that when cooking dishes prepared with alcohol (coq au vin, pears in wine, etc.…).
Vapour saturated with alcohol may when heated cause an explosion in the oven and due to the sealed door, create
a momentary overpressure which may cause an irreversible deformation of the panels. This risk is further increased
when the user adds alcohol to the products near the end of the cooking cycle and closes the door to complete
cooking.
♦ The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
♦ The control panel is operated via a serigraphic touch screen using your fingers. We recommend the exclusive use of
your fingers and no other items such as knives, forks or spoons etc.
♦ For long term reliability and safety it is advisable to have the unit serviced twice a year by suitably qualified
technicians. (Cleaning of vents, checking possible leaks, checking control elements, regulating and safety
accessories …).
♦ The oven must be meticulously maintained on a DAILY basis (see the “Maintenance” chapter). In particular, the
fans, heating elements and walls must be kept clean, without accumulation of grease and mineral deposits (lime or
other).
♦ THE APPLICATION OF ANY CLEANING PRODUCT ONTO A HOT SURFACE, OVER 140°F, IS STRICTLY
FORBIDDEN. The surface will be damaged beyond repair (darkened, virtually black).
♦ It is strictly forbidden to open the door of the oven during the cleaning cycle.
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 4
Page 3 3VE390969NU – 04/17
♦ Combination ovens should be cleaned with specific products which can resist temperature of up to 158°F. An
inappropriate cleaning or descaling product may have a slightly corrosive effect.
♦ We strongly recommend the use of cleaning products supplied by the manufacturer to ensure good results and
optimize the service life of its components
♦ For maximum efficiency of the descaling product without damaging the material and components of the oven, you
should use the appropriate descaler. The use of certain acid has a destructive role that can irreversibly and
significantly damage your device. The descaling product must contain corrosion inhibitors to prevent from metal
attack. The descaling product must also comply with the regulations in law, in particular on material intended to
come into contact with foodstuffs.
Chemical products containing nitric acid are strictly prohibited.
Recommended composition:
- Phosphoric acid <50%
- Corrosion inhibitor
♦ The automatic cleaning system is exclusively designed to achieve an introduction of cleaning and degreasing
chemical. Never use a descaling agent. This would damage the hydraulic system of the oven irreversibly.
♦ Remember the dangers identified on the safety data sheet for detergent
- Harmful if swallowed.
- Can result in serious burns.
- Irritates the eyes.
- Irritates the respiratory tracts.
- Risk of serious eye lesions.
♦ Danger of irritation to the skin and eyes or acid burns.
Detergents and descalers will cause irritation and possible burns if in direct contact with the skin or eyes.
- Do not inhale the mist or spray
- Avoid direct contact with these products
- Never open the oven door during the automatic cleaning cycle
- Wear protective clothing, gloves and hermetic protective goggles in accordance with the safety data sheet.
♦ Remember the safety advice provided by the safety data sheet for each detergent or descaler
- Do not each or drink when using these products.
- Do not inhale their vapours.
- If case of contact with eyes rinse immediately with plenty of water and seek medical advice.
- Wear appropriate protective clothing, gloves and face and eye protective gear.
- In the event of an accident or sickness seek immediate medical attention
- Dispose of the product and its container as hazardous waste.
♦ The manufacturer certifies that the packaging meets codes, regulations and standards and requests that the final
installer (or user) observes the rules relating to the removal of the packaging (recycling or reuse).
♦ « According to article 6 of the decree of 20 July 2005 a marking giving the identity of the manufacturer and the
market release date must appear on equipment after 13 August 2005.»
« The Manufacturer has filled in the National Register. »
As per the legal provisions in force (article 21 & 22 of the decree 2005-829), the customer is responsible for the
obligations relating to the elimination of electric and electronic waste, namely:
- he is to deal with selective treatment, reconditioning and destruction of residue arising from electric and
electronic equipment, selectively collected in the installations meeting the technical requirements or in any
other installation authorised for the purpose, in another member State of the European Union, or in another
State so far the transfer of these residues out of France is made according to the provisions of the
Regulation of 1st February 1993 indicated above.
- he must make sure that all fluids of electric and electronic equipment are drained according to the
requirements of the provisions.
- he must make sure that the information relating to the removal and treatment of these residues is forwarded
to any further acquirer.
♦ The warranty will not cover problems caused by failure to comply with these recommendations
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 5
Coder knob:
Touch screen
:
2.1 GENERAL
Page 4 3VE390969NU – 04/17
2. USING THE CONTROL PANEL
Used to change
parameters (temperature,
time…) and validate them
by pressing it.
Switches the oven and the
display on
Switch on: Push 1 second
Switch off: Push 3 seconds
2.2 ABC MODE
.. In progress: cooking in progress
II : Pause (door open)
Welcome menu: This screen appears
every time the unit is started
Display of actual and set temperature
Time display
Automatic Humidity adjustment based on temperature
selection.
Manually change if desired. 0% is similar to convection
setting with vent open, 100% is always adding humidity
Date and time
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 6
Page 5 3VE390969NU – 04/17
2.3 JET MODE
2.4 MANUAL MENU
STOP / START cooking. Changes colour when:
- Cooking Coloured yellow
- Pause (door open) Coloured yellow
- Cooking finished Coloured red
3 cooking modes: Convection, Steam and Combined (from 0
to 100%)
Display of actual and set temperature
Time / Core temperature display
Ventilation speed (1 to 100%)
Vent outlet
Manual humidification
Cooking details
... In progress: cooking in progress
II : Pause (door open)
3 cooking modes: Convection, Steam and Combined (from 0
to 100%)
Display of actual and set temperature
Selects preheating before cooking. To deactivate press for 3
seconds
Time / Core temperature display
Ventilation speed (1 to 100%)
Vent outlet
Manual humidification
Rapid cooling & Holding mode (hot cupboard)
Plated meal regeneration
Add a cooking phase
Quick save a recipe
Touch screen (alternative to using the select knob)
Date and time
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 7
Page 6 3VE390969NU – 04/17
2.5 AUTO MENU: Automatic / programmed recipes
Favorite recipes
Pre-programmed recipes (80 approximately)
Clients recipes (capacity of 256 recipes in total, each with 6
cycles)
6 Principle families with direct access to the recipe
Recipes can be edited
Copied
Created
Modified
Deleted
Detailed display
«Multi Level» programme :
10 independent timers
Recipe displayed by list or photos
2.5.1 FAVOURITE RECIPE
To add a favourite recipe:
- Select a recipe from the factory or clients list
- Press a free space for 3 seconds
Free space
Delete a favourite recipe
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 8
Page 7 3VE390969NU – 04/17
2.5.2 MULTI PRODUCTS SCREEN
To use this mode a recipe must already have been added to My Favorites.
The first recipe selected determines the mode and the
cooking temperature
Example of selected recipes:
Level 6 : Recipe selected but not started
Level 5 : Cooking in progress
Press the elapsed time to display the identification picture of
the recipe for 5 seconds
Level 4 : Recipe finished
Free level to add a recipe.
Pressing the icon shows only recipes in My favorites
library compatible with the recipe in progress
Deletes all recipes finished or not started
Display of My favorite library recipes compatible with Multi
products mode
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 9
Page 8 3VE390969NU – 04/17
2.5.3 TYPE OF DISPLAY
Standard display (phase by phase) Detailed display (all phases)
Info:
Cooling between phases
with or without water
2 criteria allow the recipe to be adapted to the clients taste
(e.g.: +/- browned, blue or well done) without the need to
create a new recipe … or to know what to modify (Time,
Temperature, which phase …)
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 10
Page 9 3VE390969NU – 04/17
0000
CHEF
2.6 SERVICE MENU
2.6.1 PASS WORD
Allows the client access to:
- Data exchange
- Client parameters
- Change the Manual / Auto cleaning
Rinse (between batches of cooking…) replaces the spray
hose
Auto cleaning
Programmable auto clean for every day of the week (Day /
Time)
Operating mode
Data exchange (HACCP, Photos, Recipes, Manual,
Consumption levels (Energy, water …), Profiles)
Client settings (Adaptable)
Installation parameters
Technical / After sales
Maintenance information
: Changeable Pin Code
: Pass word
(Upper or lower case)
For a personalised code in text format it is possible to switch
the keypad to and from alpha numeric
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 11
Page 10 3VE390969NU – 04/17
2.6.2 CLEANING (WASHING)
Intensity of the cleaning: Light / Medium / Intensive (The
durations are shown on the left)
Priming function: When replacing chemical container, if the
supply tube is empty, select this function to add the correct
amount to ensure results are maintained.
2.6.3 DATA EXCHANGE
HACCP ON/OFF: Records HACCP data (for approx. 1 year)
and frequency of data capture
Oven identifier: individual for each oven if there are several
ovens on site.
USB (or Radio) information exchange viewable on the oven
Warning: A FastPAD USB stick must be used for data exchange, consumptions, recipes, HACCP, photos or update... .
Using a USB stick that is not recognized can lead to crashes or bugs.
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 12
Page 11 3VE390969NU – 04/17
cycle buzzer volume
cooking
Regeneration
Fr = French / En = English
Manual mode)
Not when a cycle is running.
first started
Cavity cooling with just airflow or with water
2.6.4 CLIENT PARAMETERS
Activation and adjustment of the automatic
pre-heat when the oven is switched on.
Adjust the screen brightness and end of
Choice of humidification rate for
Choice of default mode displayed when
Adjust the time and temperature in holding
mode (operating as a hot cupboard in
Activation of pre-heat function before
Activate the screen saver (blacks out) after the
selected time.
Recipes displayed by family group (yes) or
alphabetically (no)
Choice of manufacturer’s recipes displays:
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 13
Page 12 3VE390969NU – 04/17
Choice of countries and units of temperature
Enter the cost of energy, chemicals and water to calculate
consumption costs. First press activates the cost area. The
value can be change slowly with the knob.
A second press displays the keyboard to enter a value directly.
After being exported to USB stick HACCP data prior to this
number of weeks is deleted.
Cycle in progress resumes after a power failure if set to YES
Possibility to cool drain condensates (Default setting is YES)
Default volume of cleaning product container
Capacity in litres of the water treatment system. Reset. Set to zero
by default (if there is no dedicated water treatment to the oven)
Software reset (Warning: all information entered is deleted
from memory: HACCP data, ...)
2.6.5 WATER TREATMENT
This message appears only when the maximum capacity of water treatment has been reached (if counter is set in
the client parameters).
Warning message
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 14
2.6.6 QUICK GUIDE
Page 13 3VE390969NU – 04/17
Graphic operating guide demonstration
Most commonly used information and « tips and tricks »
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 15
Page 14 3VE390969NU – 04/17
Why does the oven temperature drop so slowly?
Why does my oven inject water in convection mode?
Why does the oven cool down whilst cooking?
How do you create a waiting phase in a
programme?
How do you create a temperature holding phase?
How do you control various cooking times on several levels?
How can you see the recorded or programmed recipe’s cooking phases?
How do you adjust the cooking in a manufacturer’s recipe?
Can recipes have illustrations?
Can recorded recipes be protected?
How do you identify a copied recipe from the original?
How do you change the name of a «
client
» recipe?
Why can’t I change my recipe in auto mode?
Can products be held at temperature after cooking?
Can one activate a holding mode during the cooking process?
What are the parameters for temperature holding mode?
Can the automatic preheating be deactivated or the temperature changed?
3. GUIDANCE AND INFO ABOUT THE CONTROL SCREEN
In manual mode the change from a set temperature during a Convection or Combination cooking cycle doesn’t
activate a cooling cycle.
In manual mode starting a cycle when the actual temperature is already over the set temperature starts an
automatic cooling phase with water injection (as per Client parameters).
Whilst cooking moving from convection or combination to steam automatically starts a water injection cooling
cycle until the set temperature is reached.
Inputting a cavity temperature of 0°C in convection mode creates a waiting phase or a phase where nothing
happens (no heating, no ventilation)
In Auto mode, selecting a time of 99h00 is interpreted as a holding cycle (no cooking) in the mode and
temperature selected.
Programmes in the library named as « Multi level timing » allow you to set a specific time for each level with and
end of cooking alarm.
It is possible to see a summary of the phases by pressing detail « ? ».
For manufacturers recipes it is possible to adjust the level of browning and cooking even after a cycle has started.
In the client library it is possible to link a photo to a recipe and display only the recipes that have a photo. (Auto /
Modify / Photo)
It is possible to block access to modify, erase and copy in «Clients» parameters.
A copied recipe has the symbols « * » before the name.
The names of « client » recipes can be personnalised: Modify /click on the zone name or family / Change the
name or family.
Because « Modify » is deactivated in client parameters.
HOLDING mode generates a cooling phase to the set temperature followed by holding at this
temperature. This is like a hot cupboard without ventilation to avoid drying the products.
It is possible, the HOLDING button is activated and holding mode will begin after cooking has finished. If a core
temperature has been selected holding will be at this temperature otherwise it will be at the temperature set in the
« Client» parameters.
Temperature holding mode follows the parameters set in the client menu: temperature and time. (75°/ time
unlimited)
The automatic initial preheat can be switched on or off, whilst the preheat temperature can be set in the « Client »
parameters
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 16
Page 15 3VE390969NU – 04/17
Is it possible to programme cleaning
on a regular basis?
How often does the oven need servicing?
How do I access client’s parameters?
Why can’t I access installer and technician parameters?
Does the oven have a standby mode?
Can the welcome message be personalised?
How do you retrieve HACCP data?
How do you complete the photo galley?
Is there access to energy data, consumption costs…?
What is “Safe Mode”?
How do you start “Safe Mode”?
How do you stop “Safe Mode”?
It is possible to programme an automatic cleaning cycle by day of the week and at a specific time
A message indicating that a service is required 10 days before it is due.
with a greater or lesser degree of intensity.
Access to « Client parameters» is by PIN code, default is « 0000 » this can be changed. DO NOT
FORGET IT !
Access to certain parameters is restricted by a PIN and reserved for installation and service engineers.
There is an automatic standby mode, timing is set in the « Client » parameters, this controls the ovens principle
functions (blank screen, lighting..).
The welcome message can be changed in Client parameters. The message can be associated with a photo from
the gallery or a welcome logo.
The Service/Exchange menu allows you to control HACCP data: start automatic recording, Viewable on
screen or after exporting to USB stick in spreadsheet compatible format.
In the Service/Exchange data menu, it is possible to import photos ("FastPAD PC" software is required to do this)
In the Service / Exchange data menu / consumption levels are displayed daily, by monthly and yearly intervals for,
water, gas/electricity and detergent. Costs are also displayed if the actual costs have been put into the
corresponding fields in Client parameters.
In the event of a fault in the electronics or the display it is still possible to start a Safe Mode cycle: convection at
the temperature set for preheating 175°C by default. When operating in the mode any inputs from the control
panel are ignored.
Switch the oven off and back on, then open and closed the door 3 times within 10 secs. The light will go off every
time the door is opened and flash 3 times on the third closure to indicate the start of a Safe Mode cycle.
To stop a Safe Mode cycle, switch the oven off.
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 17
Page 16 3VE390969NU – 04/17
4. PRACTICAL TIPS FOR USE
4.1 LOAD LIMITS AND USE
Internal capacity of oven:
Cooking cavity fitted with space optimized runners. Possible capacities:
Capacities 12 levels 6 levels 4 levels
GN 1/1 trays (325 x 530) 12 6 4
Spacing between levels (mm) 22 45 67
Max cavity capacity cavity (kg) 16
IMPORTANT: The number of levels used for the product to be cooked, as well as the number of portions to
be placed on a given level should comply with the following rules.
15mm / ⅝" between cooked
min 15mm / ⅝" products and the plate above
between cooked products
min 30mm / 1¼"
between cooked products
and the tray edges
NOTE: Depending on how these rules are observed, the number of levels used can be reduced (example: 1 level out of
2) depending on the size of the products treated.
UNEVEN COOKING OF PRODUCT ON TRAYS ARISES FROM TWO FACTORS:
LOAD:
Even cooking requires the correct circulation of air between products. These, when cooked, must be
sufficiently spaced to allow this.
Too big a load may lead to excessive moisture, generating cooking differences.
TEMPERATURE:
- Preheating: The shorter and more delicate the cooking (less than 15 min), the closer the preheating
temperature should be to the cooking temperature.
- Cooking temperature: It is always better to have a lower temperature than a higher one. In case of
problems, lower temperature in 20°F steps.
DISCHARGE OF EXCESS STEAM:
Whilst cooking products loose a proportion of their moisture as steam. If this amounts to more than the oven
can discharge this will result in uneven browning and inconsistent results.
reduce the load to obtain good results (after selecting Convection mode with Vent open)
4.2 USE OF OVENWARE
* PASTRIES / VIENNOISERIE: Use backing trays for pastry
* ROASTS: Use gastronorm containers for meat preparations in sauces or for braising….
For roasting, cook the products directly on the grills (chicken, roast beef, sausages….). In this case
place a gastronorm container (20mm / ¾" deep) on the bottom level to catch the cooking juices.
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 18
Page 17 3VE390969NU – 04/17
Positioning of plates, grids and containers
Baking sheets for pastry or Pressed roasting tins or Pressed roasting tins or
stainless steel grills gastronorm containers (40 deep) gastronorm containers (65 deep)
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 19
Page 18 3VE390969NU – 04/17
Red meats
White meat
Fish
Pork preparations
– terrines
5. TOOLS FOR OPTIMAL COOKING
5.1 CORE PROBER
The core probe allows the perfect control of the level of your cooking which can be reproduced day after day
whatever the size of the product.
The core temperature to be reached will vary, of course, with the kind of product and the cooking level desired.
WARNING: The cooking of a product does not stop at once when removed from the oven.
As a matter of fact, after standstill, the core temperature continues rising to reach a temperature all the
higher as the product has been cooked at a high temperature.
Example:
Beef roasted in combined mode at 390°F and removed from the oven at the time when its temperature reaches
104°F will see this later rise to about 135°F.
The same beef, steam-cooked at low temperature at 140°F (as a last phase) and removed from the oven at the
time when its core temperature has reached 126°F, will evolve very little reaching 133°F.
Core TEMPERATURE
CORE
PRODUCTS
Very rare
Just done
Well done
Poultry
Salmon – Tuna
White fleshed fish
TEMPERATURE TO
BE REACHED
rare
Veal
129 98 122
133 104 126
140 113 133
144 118 138
162 136 156
171 145 167
167 167 167
176 176 176
153 149 149
NOTE: Recommendation for controlling the core temperature (cooking degree):
To control properly the degree of cooking, the aspect and the weight loss, more especially in the case of red
meats, we recommend finishing cooking with a low temperature steam phase. Adjust the temperature 14°F above
the core temperature desired.
Example: Roasting beef:
1st phase: Coloration Dry air 410°F for 15 minutes
2nd phase: Core cooking Steam 140°F Till core T° = 126°F
The cooking time increases to about 1 hour 25 minutes.
5.2 LOW TEMPERATURE COOKING
To optimise certain types of cooking, electronic regulation allows for long low temperature cooking. The set
temperature corresponds to the core temperature which must be achieved.
Low temperature is indispensable for treating big pieces (sucking pig, leg of pork (ham), big fish), often treated in
vacuum bags (sous vide).
This cooking mode is also worthwhile for perfectly controlling the cooking level (very rare, rare, well done…), for
the aspect (external and sliced), for diminishing weight loss, but also for being safer from a hygienic point of view in the
preparation of food products.
The quality of cooking is also much less sensitive to the size of the products treated, as well as to their quality.
The time necessary for cooking entirely conducted at low temperatures is of course longer.
WHEN REMOVED FROM THE OVEN
Classical cooking
according to the chart
annexed
Low temperature
cooking
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 20
Page 19 3VE390969NU – 04/17
Red meats
White meats
Pork preparations and terrines
Fish
Miscellaneous
1st
phase
2nd
phase
3rd
phase
Red meats
White meats
LOW TEMPERATURE
Products Mode Cooking T° Approx. time
Veal
Pork and poultry
White fleshed fish
Farm produced foie gras
Fruit
Patatoes
Steam 131°F
Steam
162°F
171°F
Steam 153°F
Steam 167°F
Steam 176°F
Steam 158°F
Steam 194°F
Steam 185°F
6 h to 12 h
2 h to 4 h Salmon - Tuna
1 h to 1 h 30'
NOTE: Medium size pieces of meat (joints, leg of lamb…)
It is possible to diminish significantly the cooking times (2 or 3 times less), for medium sized pieces, and still partly
keep the advantages above, by following:
Products
COLORATION
COOKING
COOKING
Blown air Steam Steam
410°F 158°F till 140°F till
For 15 min Core T° = 38°C Core T° = 52°F
410°F 194°F to 185°F till
For 15 min Core T° = 60°C Core T° = 73°F
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 21
Page 20 3VE390969NU – 04/17
♦
6. CORE PROBE SOCKET / USB PORT
The core probe socket and USB port are fitted with silicone protective covers. They are located on the right or left
of the control panel.
USB port
Core probe socket
Warning !
♦ Always put the protective cover in place (lowered to protect connections) whenever sockets are not in use.
♦ Never “clean” connections with a water hose or a sponge. (If the silicone covers are used and put back in
place after use, no maintenance is necessary).
The guarantee will not apply if these recommendations are not observed.
Note: For information on using a USB stick, refer to the “paragraph Exporting data”.
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
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7. ERROR MESSAGES
7.1 ERROR MESSAGES
Message on the screen Consequences What to do?
i28: Core probe not connected Cooking stops. To continue cooking connect a probe or
i31: Electronics overheating:
Temperature reduced to 350°F
i33: Core probe non function or not
plugged
i81: Water flow problem
Cooking continues automatically
at a temperature below 350°F
Cooking stops To continue cooking connect a probe or
Reduced functionality or Pause
the cleaning
i82: Sticking solenoid
Reduced functionality
E28: Core probe not connected Stop cooking To continue cooking connect a probe or
E30: Electronics overheating:
Check air intake
E31: Electronics overheating:
Temperature reduced to 356°F
E32: Core probe with 2 points non
functional
E33: Core probe non function or not
plugged
E46: Electronic communication fault
Control panel overheated Clean the air inlet.
Cooking continues automatically
at a temperature below 356°F
Cooking will continue Consider changing the probe after
Stop cooking To continue cooking replace the probe or
Stop cooking Possible to launch safe mode: convection
(RS485 bus)
E53: Motor short-circuit or
ventilation non function
E61: Ambient probe non function or
bad connection
Stop cooking Stop the oven and arrange for a service
Stop cooking Stop the oven and arrange for a service
E62: Ambient probe non function Cooking stops Stop the oven and call a service
E68: Cavity at 554°F Stop cooking Stop the oven and arrange for a service
E72: Electronics at over + 167°F Stop cooking Stop the oven and arrange for a service
E73: Cleaning pump failure or
Steam mode forced to injection Arrange for a service technician
running constantly: boiler not
available
USB stick full USB stick is full. Clear the USB stick
USB missing USB stick required Connect a USB stick
switch to timer mode.
Clean the lower and rear air intakes. If the
problem persists, call a service technician.
switch to timer mode.
Check the valve and water pressure.
If this message appears during washing: it
is imperative to profusely rinse the cavity.
If the problem persists, call a service
technician.
Stop the oven and call a service
technician.
switch to timer mode
Clean the air inlet.
Arrange for a service technician
cooking
switch to timer mode
mode at 347°F (see guidance and info
about the control screen)
technician
technician
technician.
technician
technician
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 23
Page 22 3VE390969NU – 04/17
8. MAINTENANCE
8.1 INFORMATION ABOUT STAINLESS STEELS
Stainless steel is a steel grade designed that a thin protective sheet is formed on the metallic surface, which
protects it against corrosion (Oxide film resulting from the chemical reaction of oxygen on the metallic surface).
Anything hindering the formation of this sheet, or facilitating its partial destruction (Food residues, overflow of
liquids, stagnant liquids…) reduces the resistance of stainless steel to corrosion.
Whilst the composition of stainless steel enables it to withstand some chemical aggression better than classical
steels, you must not think that stainless steel is indestructible.
3 main factors contributing to corrosion should be watched for:
- The chemical environment in
general:
- The temperature: Any chemical environment is made considerably more
- The duration: The longer the contact time between stainless steel and the
The combination of these three factors may lead to the eventual destruction of parts of the equipment, even if they
have been made in very high quality stainless steel.
Note that when stainless steel becomes corroded, it is extremely rare that this is generated by the steel
itself. Generally, cleaning products, which are not appropriate or are improperly used, lack of maintenance or
extreme conditions of use are often found to be the cause of the damage.
The manufacturer will not be held responsible for cases of corrosion resulting from these conditions
and the warranty will not apply.
A list of the most frequent causes follows, to allow you to better identify possible inappropriate use and
to ensure the long service life of your equipment.
8.2 THE COMMONEST CAUSES OF CORROSION:
Floor cleaning
Floors are often cleaned with very aggressive products (prior to handover or during a kitchen deep clean). If
the product is sprayed, without necessary precautions or suitable dilution, any splashes on the appliances may result
in the corrosion of legs, bases and low level trims.
Worse still, if the area is not properly ventilated after application, the vapour from these products may settle on
the equipment and result in corrosion spreading to the entire surfaces.
Inappropriate cleaning product (Bleach, Acids, Soda)
If inappropriate products, such as bleach, acid or soda dilutions, (all products which are not specifically
designed for the maintenance of stainless steels) are used, irreversible etching of the stainless steel surfaces can
occur.
* Different brines
(Salt concentration, Sauerkraut…)
* Chlorides contained in particular in:
- cleaning products
- bleach.
aggressive to stainless steel as the temperature rises.
chemicals, the more noticeable the consequences of corrosion
will be.
WARNING!
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 24
Page 23 3VE390969NU – 04/17
Cleaning product applied when the temperature is too high
All cleaning products are more aggressive at higher temperature. In principle the temperature of any surface
must not exceed 140°F or permanent staining (blackening) of the stainless steel will result.
Inadequate rinsing after cleaning
After cleaning the surfaces should all be rinsed thoroughly to remove any chemical residues. If this is not done
the residue will continue to act over time with the risk of starting the corrosive process.
Worse still, if the affected surface is submitted to temperatures over 140°F (inside of an oven, a tank or
tank,...), the impact will be greater and corrosion will almost inevitably occur.
Stagnation of cleaning products
In the same way, all the areas that can trap chemicals, especially the channels, gutters, drainage manifolds,
traps etc. must be subject to careful and plentiful rinsing. (Use a nylon brush to reinforce the action of rinsing with
clean water).
Salt concentration
Salt, much in use in kitchens, is often found to be the origin of pitting that can even penetrate the stainless
steel. Spillages on any surface should be cleaned up at once.
Particular case of cooking in boiling salted water:
Salting water in a tank or tank presents a major risk: never put cooking salt into the tank before the water and
remember that salt can concentrating on the base of the tank. Salt should be added to the water and stirred until it
dissolves, the risk is reduced using table salt which dissolves faster.
Intensive use with brine
Certain products, such as sauerkraut (acid juices), fish and sea food (presence of salt), and in general, all
brines, must be subject to particular attention. In the case of occasional use there should be no problem if equipment
is carefully and systematically cleaned after each use.
In the case of intensive use, all the cooking equipment (ovens, boiling pans, even utensils) must be selected
with a grade of stainless steel specifically adapted to use in such an environment
Too much chlorine in the mains water supply
Sometimes certain networks supply water containing chlorine at above normal levels. In this event it is not
unusual to be faced with problems of corrosion, pay particular attention to bain-marie, water baths, and equipment
left to soak overnight etc.
Cleaning aluminium or aluminium coated items
The presence of aluminium or items that are aluminium coated in a chlorine solution is a particularly powerful
catalyst for damaging stainless steel.
Do not leave fittings such as hood filters, aluminium trays or dishes soaking in tanks, tanks, pots, fryers etc.
Just one night is sufficient to etch stainless steel at the point of contact with aluminium.
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 25
Page 24 3VE390969NU – 04/17
Ventilation openings
9. MAINTENANCE OF THE OVEN
WARNING: Regular and thorough cleaning will ensure prolonged service life
♦ UNDER NO CIRCUMSTANCES SHOULD CLEANING CHEMICALS BE USED ON SURFACES
THAT ARE OVER 140°F.
The result will be serious discolouration and damage to the surfaces.
♦ Jet washers and hoses, high or low pressure should never be used for cleaning.
♦ The warranty will not cover resulting damage if the following guidance is ignored.
♦ The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
9.1 MAINTENANCE OF EXTERNAL SURFACES
It is necessary to clean the metal surface carefully so as to eliminate all dust, metal particles and deposits of any
kind which could damage the protective layer mentioned above.
For this purpose, it is sufficient to wash these surfaces with soapy water or any other neutral and non abrasive
cleaning product. RINSE CAREFULLY and wipe the surfaces.
Never scrub stainless steel with metal wool, but if necessary, only with a "Scotch Brite" type pad or a similar
product, by following the direction of polishing of the stainless steel surface.
9.2 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS
The electronics compartment cooling is via the front air inlet. Hot air is evacuated via the rear.
Once a week, check that the aeration grids are clean and not obstructed by dust by cleaning its surface with a dry
cloth.
9.3 CLEANING THE CAVITY GASKET
In order to remove traces of grease or food scraps that can damage the gasket, regular and manual cleaning of
the cavity gasket should be performed on the inner and outer faces.
Before cleaning, use water with soap or neutral and nonabrasive detergent with a sponge or a soft cloth to
remove the grease from the cavity gasket.
Cavity
gasket
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 26
Page 25 3VE390969NU – 04/17
9.4 CLEANING BEHIND THE INNER DOOR
In order to keep optimum visibility of the cooking area, regularly clean the inner door and the door paneling with a
suitable product.
9.4.1 OPENING THE INTERNAL GLASS
Open the door
To open the internal glass
- Press gently on the retaining clip to release the glass
9.4.2 OPENING THE DOOR PANELLING
Open the door
To open the internal glass
- Press gently on the retaining clip to release the glass
Removing the door panelling
- Undo the 2 Phillips screws on the side of the door
- Undo the 3 Phillips screws holding the door panelling
- Remove the panelling and the internal glass retaining clips
9.5 MAINTENANCE OF INTERNAL SURFACES
The general principle consists in not letting the following settle in certain places:
- Substances likely to become concentrated and so become corrosive.
- Settling of different minerals contained in water and likely to generate corrosion (walls) performance and
life-duration (fan balancing, exchanger dissipation, ..) problems.
CLEANING, DEGREASING: Once a day:
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 27
Page 26 3VE390969NU – 04/17
(If the oven is cold)
19' 25' 35'
9.5.1 USING THE AUTOMATIC CLEANING CYCLE
Warning: it is strictly forbidden to open the door of the oven during the cleaning
cycle.
Cycle and times:
Intensity 1 Intensity 2 Intensity 3
Preheating
Pre-washing
Cleaning
Rinsing
Total wash cycle
Total complete cycle
« MANUAL » cleaning (on demand):
- Switch the oven on.
- Wait a few seconds until the start screen clears. If the preheat starts press STOP.
- Select the Service screen then touch:
INTENSITY
5’ 5’ 5’
3’ 3’ 3’
12’ 18’ 28’
4’ 4’ 4’
24' 30' 40'
"Cleaning"
- Select the required level of cleaning depending on how dirty the oven is.
"Cleaning level" Light, medium or intensive.
The time for each is indicated on the left.
- Check the pipes are connected to the chemical containers and that the quantities are sufficient. If not refer
to the paragraph “Replacing the chemical containers”
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 28
Page 27 3VE390969NU – 04/17
- Press to select:
- Press to select:
"Back".
- The screen indicates the different phases selected for the cycle, the running time and remaining time.
When the cleaning cycle has finished the Service screen is displayed again.
"Start" a cleaning cycle.
“Auto” wash (cleaning programmed every day of the week):
- Switch the oven on.
- Wait until the start up screen disappears. If preheating starts press STOP.
- Select the Service screen.
- Press to select:
- Enter in your PIN code (0000 by default, select Client parameters in the service screen) then validate.
- The daily cleaning screen will appear.
- For each day select the level of clean required and the time by pressing the corresponding touch button
then validate
"Auto cleaning"
- The automatic cleaning programme is displayed. The cleaning cycle will start at the set hour each day and
at the intensity selected
- To deactivate the automatic cleaning select Manual cleaning enter your PIN. The values programmed in
will be remembered for the next time you select automatic cleaning.
"Programming screen".
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 29
Page 28 3VE390969NU – 04/17
- Please note: If a cooking cycle is running at the time an automatic wash should start the cleaning cycle
will be cancelled.
"Manual cleaning"
9.5.2 EMPTY CONTAINERS DETECTION
This message appears when the cleaning container is almost
empty.
Validate or modify the container volume. Warning, the counter is
calibrated to this value.
9.5.3 REPLACEMENT OF THE CHEMICAL CONTAINER
The supply pipes for chemicals are labelled and have colour coded ends:
Never connect to a descaling product to use this as a means of automatically injecting the chemical. This
could seriously damage the ovens hydraulic circuits.
Note: Refer to the “Recommendations” chapter when handling or using these chemicals,
if in any doubt refer to the products safety sheet
Cleaning
(coloured green)
Changing the detergent containers
Use the « Priming Cleaner» functions when changing the
chemical container if the supply tube is empty.
For example when you start the unit for the first time.
The oven will prime the product then rinse for several minutes
9.5.4 RAPID RINSING
Rapid rinse function using only water (no chemical) for example
between two different types of cooking
9.6 MATERIEL USED FOR COOKING CORROSIVE PRODUCTS (Sea fish, sauerkraut)
The materials used intensively and regularly for cooking corrosive products, such as sea fish, sauerkraut, …,
should be cleaned carefully and systematically after each use.
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 30
Page 29 3VE390969NU – 04/17
0
10. CONSUMABLES
10.1 GENERAL
We recommend the use of products supplied by the manufacturer for cleaning your equipment and to guarantee
effective results.
Contact your distributor who can supply these detergent chemicals
10.2 CLEANING PRODUCT
CLEANING PRODUCT AUTONOMY
(No. of days/5L barrel)
35
30
25
Intensite 1 Intensite 2 Intensite 3
28
Consumptions based on 1 daily cleaning
20
15
10
5
Intensity
17
13
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 31
Page 30 3VE390969NU – 04/17
11. PREVENTATIVE MAINTENANCE
Subject Daily Weekly Monthly
Cleaning the external surfaces x
Cleaning the cavity seal x
Visual inspection of cavity seal
Cleaning and descaling of internal
surfaces
Checking the amount of cleaning
agent in the container
x
x
Checking the condition of the hose
and of the base valve in the cleaning
agent container
Cleaning the electronic compartment
ventilation openings
Visual check of the presence of inner
door stops
Visual check of the condition of the
lighting strip label
Visual inspection of the core probe
(tip, cable, passage through the
bulkhead)
Periodic maintenance by the aftersales service
x
x
x
Every year (or
every 3000 h)
x
x
x
Recommendations
Use the correct dose of cleaning product; Do
not use abrasive products.
Use the correct dose of cleaning product;
Rinse thoroughly; Do not use abrasive
products.
In case of damage, alert the after-sales service
Respect cleaning product dosage; Rinse
thoroughly; Alert the after-sales service if any
rust points appear.
Replace the container as often as necessary
Check when replacing the container / Clean
the base valve
Clean if necessary with a non-aggressive and
non-abrasive degreaser. Rinse thoroughly. In
case of damage, alert the after-sales service
In case of damage, alert the after-sales service
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Page 32
Page 31 3VE390969NU – 04/17
12. GUARANTEE
PLEASE NOTE THAT NO GUARANTEE IS UNCONDITIONAL
Our guarantee applies only for normal use. That is, with the strict observance of the recommendations given in
our instructions for use and maintenance.
It will only be valid on condition that the periodical maintenance recommended has been carried out by factory
trained engineers.
All appliances are, subject to the above limitations, normally guaranteed for a period of one year, from the date
invoice. In the event of a breakdown due to a visible or hidden defect, our equipment will be repaired at our expense,
including parts and labour costs.
To benefit from our guarantee, our appliances must not have been modified in any way or repaired using parts
which are not genuine and approved for such use or where repairs have been undertaken by personnel who are not
qualified or factory trained.
In case of breakdown or failure we should be informed in writing at the earliest opportunity of the nature of the
problem. In no circumstances should the defect be remedied by the user or a third party.
Regular service inspections and maintenance by our engineers are an essential condition for correct and
reliable operation of our equipment. Such service and maintenance operations can and must only be carried out by
our technicians, who are not only fully qualified but also trained to do so. They have the right tooling, original spare
parts and are given regular training updates on the appliances. Periodic servicing is essential; it is carried out at a cost
but guarantees reliable operation of our appliances
The timing of service and maintenance is relative to the conditions of use. In the event of heavy use certain
operations will need to be carried out more frequently.
WARNING! Damage caused by connecting our appliances to a power supply which does not comply with the
data plate (voltage, reversal of phase/neutral conductors..) or where phase order cannot be checked (this is important
for three-phase motors, fan direction, electric rams,...) will under no circumstances be covered by warranty.
For this reason we advise against connecting appliances until the electrical and gas supplies can be checked
and compared with details on the data plate.
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
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