Convection Oven. Instruction Manual

Transcription

1 Convection Oven Model CE-ES-0004-RH Instruction Manual Revised - 9/15/2014 Toll Free: Fax: sales@omcan.com

2 Table of Contents Model CE-ES-0004-RH Section General Information Page Safety and Warranty Installation Operation Maintenance Parts Breakdown Electrical Schematics Notes Warranty Registration

3 General Information Omcan Manufacturing and Distributing Company Inc. and Food Machinery of America, Inc. dba Omcan are not responsible for any harm or injury caused due to any person s improper or negligent use of this equipment. The product shall only be operated by someone over the age of 18, of sound mind, and not under the influence of any drugs or alcohol, who has been trained in the correct operation of this machine, and is wearing authorized, proper safety clothing. Any modification to the machine voids any warranty, and may cause harm to individuals using the machine or in the vicinity of the machine while in operation. TECHNICAL SERVICE A technical check-up once or twice a year helps prolong the life of the appliance and guarantees better operation. Make sure that assistance is carried out solely and exclusively by qualified personnel. For any spare parts orders or for any information about the appliance, always mention the serial number and model (data indicated on the technical data plate at the rear of the oven). CHECK PACKAGE UPON ARRIVAL Upon receipt of an Omcan shipment please inspect for external damage. If no damage is evident on the external packaging, open carton to ensure all ordered items are within the box, and there is no concealed damage to the machine. If the package has suffered rough handling, bumps or damage (visible or concealed), please note it on the bill of lading before accepting the delivery and contact Omcan within 24 hours, so we may initiate a claim with the carrier. A detailed report on the extent of the damage caused to the machine must be filled out within three days, from the delivery date shown in the shipping documents. Omcan has no recourse for damaged products that were shipped collect or third party. GENERAL WARNINGS Safety and Warranty Very Important: keep this instruction book together with the appliance for future consultation. These warnings were drafted for your safety and for that of others. Please read them carefully before installing or using the appliance: If, on receipt of the goods, the packaging is damaged, write the following on the delivery note: I REVERSE THE RIGHT TO CONTROL THE GOODS, specify the damage and get the driver to sign in acceptance; send a claim in writing to the seller within 4 calendar days from the date of receipt. No claim shall be accepted after such period. The appliance is intended for professional use and must be utilized by qualified personnel trained to use it. Any modification which may be necessary on the electrical system to enable installation of the appliance, must 3

4 Safety and Warranty be carried out solely by competent personnel. It is dangerous to modify or attempt to modify the characteristics of this appliance. Never clean the appliance with direct water jets, because, if any water enters, it could limit the machine s safety. Before doing any maintenance or cleaning jobs, disconnect the appliance from the electrical mains and allow it to cool. When the tilting door is wide open, do not put anything on the surface, because the door hinges could be irreparably damaged. Do not attempt to carry out the periodic controls or any repairs by yourself. Contact the nearest Service Centre and use only original spare parts. WARNING: Installation 1 YEAR WARRANTY The packaging components are classified as normal solid urban waste and can therefore be disposed of without difficulty. In any case, for suitable recycling, we suggest disposing of the products separately (differentiated waste) according to the current norms. DO NOT DISCARD ANY PACKAGING MATERIALS IN THE ENVIRONMENT! INSTRUCTIONS FOR THE INSTALLER DOBRA convection ovens are recommended to be located in an open area. If it is necessary to install the oven in an enclosed area due to space considerations, the back of the oven, where all the mechanisms, electric and precision equipment are located, must be 10-12mm / 4-5 from any furniture or the wall. This allows oxygen to circulate, ensuring that the DOBRA convection oven will function correctly. It is recommended the oven to be installed by qualified personnel with knowledge of all regulatory requirements. Please note the specifications on the card attached to the DOBRA convection oven, indicating the voltage, amperes, power rating and connection block. Check that the electrical installation on the premises meets established requirements. If it does not, it would 4

5 Installation be highly advisable to have a separate installation for the DOBRA convection oven which complies with all existing regulations regarding fuses, differential circuit breaker and earth. If any of the sockets on the premises comply with the aforementioned protocols, the DOBRA convection oven may be connected to them. WARNING: before performing any technical service, it is absolutely essential to disconnect the power supply and for the steam oven, turn the water off at the mains. USE INSTRUCTIONS Operation For first use, we advise you to let the appliance to run load-free at maximum temperature for about one hour. In this way, any unpleasant smells due to thermal insulation and residual work grease are eliminated. This appliance must be used solely for the purpose for which it was expressly designed, i.e. cooking foods in the oven. Any other use is considered unsuitable and will void the warranty. The appliance can be used: for all oven cooking of deserts, pizzas, meat, fish, vegetables, as well as for gratinating, and for re-conditioning cooled and frozen foods. When placing food in the cooking compartment, leave a space of at least 40mm / 2 between pans in order not to over-obstruct air circulation. Do not use pans with higher than necessary edges: edges are barriers which prevent the circulation of hot air. Warm up the oven before every cooking operation to obtain maximum uniformity. Do not salt foods in the cooking compartment. RESIDUAL RISKS After a cooking operation, open the door cautiously, to avoid a violent outflow of heat which could cause burns. While the oven is in operation, pay attention to the hot zones (marked on the appliance) of its external surfaces. Place the machine on a bench or similar support, at a height of at least 85cm / 33 from the floor. The bench or support must be able to support the weight of the machine and house it correctly. The appliance contains electrical parts and must never be washed with a jet of water or steam. 5

6 Operation The appliance is electrically connected: before attempting any cleaning operation, cut power to the appliance. To prevent incorrect connection of the appliance, the relevant electrical and water connections are marked by identification plates. Do not use the door handle to move the appliance (the glass panel may break). When the tilting door is wide open, there is the risk that things could be placed on the surface with the risk of irreparably damaging the door hinges. COOKING ADVICE TRADITIONAL COOKING: Heat is supplied from above and below and, therefore, it is preferable to use the central guides. If cooking requires extra heat from above and below, use the top or bottom guides. CONVECTION COOKING: Heat is transferred to the foods by pre-heated air, forced to circulate by in the cooking chamber. The heat quickly and uniformly reaches all parts of the chamber, enabling simultaneous cooking of different types of food (providing they have the same cooking temperature), placed on the shelves without mixing tastes and smells. Convection cooking is particularly convenient for rapid de freezing, and for sterilizing preserves and drying mushrooms and fruit. COOKING WITH THE GRILL: Grilling is effected by the thermal radiation of an incandescent electrical heating-element. The temperature produced by the infrared rays is very high and one way (downward from above), and, therefore, food surfaces are immediately browned. COOKING WITH THE VENTILATED GRILL: Forced circulation of air is combined with thermal radiation produced by the grill, and this allows heat to gradually penetrate the inside of the food without burning the surface. COOKING DESSERTS: Desserts require a very high temperature (usually from C / F) and a pre-heated oven (about ten minutes). The oven door must not be opened until at least 3/4 of the cooking time has elapsed. Whipped dough must be difficult to detach from a spoon because excessive fluidity would prolong cooking time to no avail. COOKING MEAT AND FISH: Meat to be cooked should weight at least 1 kg. / 2.2 lbs. to prevent it drying too much. Very tender red meats to be cooked rare, which must be cooked on the outside to keep all their gravy, require short cooking time at high temperature ( C / F). The gravy ingredients must be placed immediately in the pan only if the cooking temperature is brief, otherwise they should be added during the last half-hour. You can check the degree of cooking by squashing the meat with a spoon: if the meat does not yield, it is correctly cooked. For roast beef and fillet, which must remain pink inside, cooking time must be very brief. Meats may be placed on a plate suitable for oven cooking or directly on the grill, under which you should place a tray to collect the gravy. When cooking has finished, we advise you to wait for 15 minutes before cutting the meat so that the gravy does not come out. Before being served, the dishes may be kept hot in the oven at minimum temperature. 6

7 Operation GRILLING: Almost all meats may be grilled, with the exception of some lean game meats and meat loaves. Apply a little oil on the meat or fish to be cooked and always place them on the grill - put the grill in the guides nearest or furthest from the grill heating element in proportion to the meat, in order to avoid burning the surface and cooking the inside insufficiently. It is useful to place a tray under the grill to collect drops of gravy and fat. BAKING ADVICE VERY IMPORTANT: To properly bake pre-baked bread in the dobra convection oven, the pre baked bread must be completely defrost. In convection ovens, cooking takes place through the circulation of hot air. Therefore, it is necessary to leave space at the sides of and between the products. This will result in uniform, perfect baking, using less time and energy. PRE HEATING: It is advisable to preheat the cooking chamber. To do this, set the oven temperature 25-50ºC / ºF above the cooking temperature. USING TRAYS: it is important to choose the right tray type for each type of product. For rolls and pastries, we recommend a smooth, fat tray. For bread, we recommend a perforated aluminium tray. DOBRA has designed a perforated tray with some larger square holes. This allows the air to circulate better, providing better cooking and giving the pan more crust. This tray can be used for rolls and pastries by covering it with baking paper. BAKING TEMPERATURE AND TIME Standard temperature: 190 C / 374 F Higher temperature and less time = SOFT BREAD Lower temperature and more time = CRUNCHY BREAD Standard breads: Baguettes bake in 18 minutes. The bread stays fresh for up to 12 hours. Gallega (Galician), chapata (fat) and pistola (French) style loaves cook in 25 minutes. The bread stays fresh for up to 12 hours. CONTROL PANEL TURNING ON THE OVEN - MANUAL COOKING To turn on the oven, turn the temperature selector knob and choose the desired temperature. In this case, the 7

8 Operation predefined mode of operation is manual cooking for an indefinite length of time. The word On will appear on the display for two seconds. The selected temperature will then appear for another ten seconds, and then the current temperature followed by the º symbol. During the initial oven preheating stage, the º symbol will blink. To change the selected temperature, use the temperature knob. While the knob is being turned, the selected temperature appears for 10 seconds. During cooking, the display will indicate the temperature inside the oven. This is updated every three seconds and shown to the nearest 1. The oven in use light will remain lit during the cooking phase. TIMED COOKING FUNCTION WITH AUTOMATIC STOP Turn the TIME selector in a clockwise or counterclockwise direction. The selected time will appear on the display. To increase or decrease the cooking time by one-minute intervals, turn the knob clockwise or counterclockwise. The display will alternate every 20 seconds, switching between the remaining cooking time in MMM format followed by the symbol and the current oven temperature. During the final minute of cooking, the display will show the seconds remaining, followed by the symbol. When the cooking time is complete, the display will indicate End, the bell icon will blink (A turns off) and the cycle end bell will sound for a maximum of 20 seconds. To end the cooking cycle early, turn the TIME selector counterclockwise until it reaches zero. The control will operate as if the entire time had passed. After the cooking time is complete, to turn the oven back on in manual mode, turn the TIME selector counterclockwise. To turn the oven back on in automatic mode, turn the TIME selector clockwise. TURNING ON THE OVEN - AUTOMATIC COOKING Turn the selector to the AUTO position. A cooking cycle with the memorized time and temperature will automatically be activated. After the cooking time is complete, to turn the oven back on in manual mode, turn the TIME selector counterclockwise. To turn the oven back on in automatic mode, turn the TIME selector clockwise. PH HUMIDIFY BUTTON The humidify button is separate from the electronic controls. TURNING OFF THE OVEN To turn off the oven, turn the temperature selector knob to the OFF position. ADDITIONAL DISPLAY INDICATORS Triangular pilot lights on the right side of the display: The current temperature light goes on each time the display shows the current temperature. The selected temperature light remains on while the oven is heating and indicates the selected temperature. Only one pilot light at a time will appear on the display, making it easier to understand the value shown. 8

9 Operation Icons on the display: Bell: This icon is normally off, but blinks when the oven has completed the cooking cycle. Casserole dish: This icon indicates that the oven is heating. It turns on each time the heating is ON. Auto: This icon lights up when the oven is in the automatic cooking cycle. The status icons light up regardless of any other information shown on the display. OPERATING PARAMETERS ID FUNCTIONS PARAMETERS 1 Memorized temperature 190ºC / 374ºF 2 Maximum temperature 250ºC / 482ºF 3 Minimum temperature 50ºC / 122ºF 4 Temperature selection interval 1º 5 Duration of automatic cooking cycle 19 minutes 6 Maximum cycle duration 180 minutes 7 Duration of clockwise fan rotation 120 seconds 8 Duration of counterclockwise fan rotation 120 seconds 9 Pause in ventilation between clockwise and counterclockwise rotation 18 seconds Maintenance ROUTINE CLEANING AND MAINTENANCE WARNING: cut power to the appliance before every operation General cleaning: Clean the oven when it is cold. Wash enamelled parts with lukewarm water and soap, do not use abrasive products, steel wool, or acids, which could ruin them. To clean the steel parts, do not use products containing chlorine (sodium hypochlorite, hydrochloric acid, etc) even if diluted. Use specific off-theshelf products or a little hot vinegar. Rinse thoroughly with water and dry with a soft cloth. Clean the glass door of the oven with hot water only, and do not use rough cloths. Do not allow foods (especially acid foods such as salt, vinegar, lemon, etc) to stagnate on the stainless steel parts, because they could deteriorate. Do not wash the appliance with direct jets of water, because if water enters, this could limit the appliance s safety. Do not use corrosive substances (e.g. hydrochloric acid) to clean the oven s support bench. Cleaning the oven: It is good practice to clean the oven interior at the end of every day of duty. In this way it will be easier to remove cooking residues, preventing them from burning when the oven is next used. Clean it accurately with hot water and soap or with the appropriate off-the-shelf products. 9

10 Parts Breakdown Model CE-ES-0004-RH

11 Parts Breakdown Model CE-ES-0004-RH Description Position Description Position Description Position Motor - Fan 1 Door Handle 8 15W Oven Light Bulb W Resistor 2 Interior Door Glass 529 x Circular Screen Printed Dial 15 3-Terminal Power Input Box 3 Exterior Door Glass 615 x Silicone Door Gasket 16 Door Closure Magnet 4 Amber Thermostat Pilot Light 11 Digital Time Controller 17 Buzzer Board 5 Green Pilot Light 11 Digital Temperature Switch 18 Clock - Timer 6 45º 295º Thermostat 12 Digital Electronic Control Display 19 Selector Knob 7 Interior Light Socket 13 11

12 Electrical Schematics Model CE-ES-0004-RH

13 Notes 13

14 Notes 14

15 Warranty Registration Thank you for purchasing an Omcan product. To register your warranty for this product, complete the information below, tear off the card at the perforation and then send to the address specified below. You can also register online by visiting: For mailing in Canada OMCAN INC. PRODUCT WARRANTY REGISTRATION 3115 Pepper Mill Court, Mississauga, Ontario Canada, L5L 4X5 For mailing in the US OMCAN PRODUCT WARRANTY REGISTRATION 4450 Witmer Industrial Estates, Unit 4, Niagara Falls, New York USA, Purchaser s Information Name: Company Name: Address: Telephone: City: Province or State: Postal or Zip: Address: Country: Type of Company: Restaurant Bakery Deli Dealer from which Purchased: Butcher Supermarket Caterer Dealer City: Dealer Province or State: Institution (specify): Invoice: Other (specify): Model Name: Model Number: Serial Number: Machine Description: Date of Purchase (MM/DD/YYYY): Date of Installation (MM/DD/YYYY): Thank you for choosing Omcan 15

16 Over the last 65 years, Omcan has grown to become a leading supplier to the food service industry in Canada and the USA. Our success over these many years is directly attributed to our established relationships with all of our valued customers and through providing them with Diverse, Dependable and Proven products. Omcan continues to help our customers remain competitive. With associates in North America, Europe, Asia, and South America, our global footprint continues to expand as we hold to the principle that clients benefit from the accessibility and familiarity of our sales team. In 2013 as our geography and brand recognition continued to grow, we changed to one name Omcan Food Machinery. In over 200,000 sq ft of warehouse space we stock over 2,500 quality food equipment and supplies for the food preparation market.