Convotherm CONVOVent min, Operating, Installation And Service Manual

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Design and function
CONVOVent mini / mini 2in1 11
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Intended purpose
Intended use
The hood must only be used for the purposes specified below:
 The hood is designed solely for condensing the steam and vapor from the air vent of the combi
steamer.
 The hood is designed for combi steamers from the following model series: OES 6.06 mini, OES
6.10 mini, OES 10.10 mini, OES 6.06 mini 2in1 and OES 6.10 mini 2in1.
 The hood is intended solely for professional, commercial use.
 The ambient temperature must lie between 4°C and 35°C.
 The hood does not need to be connected directly to an extraction system as the exhaust air from
the combi steamer is condensed by a condensation unit.
In addition, the hood is only being used as intended when the following conditions are met:
 To avoid accidents and any damage to the hood, the owner must train staff on a regular basis.
The hood must be operated only by trained staff.
 The manufacturer regulations for operation and maintenance of the hood must be observed.
Restrictions on use
The following restriction on use must be observed:
 The hood improves the environment in the kitchen but is no substitute for an air conditioning sys-
tem.
 The hood must only be operated when all safety devices are fitted and in working order.
Requirements to be met by personnel
The following requirements must be met by personnel:
 The hood must only be operated by trained personnel only.
Requirements relating to the operating condition of the condensation hood
The following requirements relating to the operating condition of the hood must be met:

The hood must only be operated when all safety devices are working correctly.
 The hood must only be operated when all covers are fitted correctly.
 The hood must only be operated when the front panel is fitted correctly.
Requirements relating to the operating environment of the condensation hood
The following requirements relating to the operating environment of the hood must be met:

The hood must not be operated if the national and local regulations regarding ventilation and dis-
charge, or the specific requirements for the relevant cooking equipment, are not complied with.
 The hood must not be operated in the vicinity of flammable gases or liquids.
 The hood must not be operated in toxic or potentially explosive atmospheres.
Cleaning requirements
The following requirements must be met during cleaning:
 The combi steamer and the hood must be disconnected from the power supply in order to clean the
hood.
 It is only permitted to use the following materials:
- Common household, non-alkaline detergent that is gentle on the skin and is pH-neutral
 Do not let the fans come into contact with cleaning agents.

High-pressure cleaners, sprinklers or water jets must not be used for cleaning.
 The hood must not be treated with acids or exposed to acid fumes.