Küppersbusch EDG 6600.0, Service Manual

Page: 49 / 97

H3-72-01 49
For internal use only
3. Heating with hot air and steam / continued steam heating
Subsequent to altitude adjustment, the hot air heater will be switched on. When the hot air heater is
switched on, the power of the evaporator heater is reduced in order not to exceed the fuse-protected
power supply of the single-phase appliance connection.
The hot air heater is regulated with a certain difference in temperature below the recommended or self-
installed oven temperature by means of an oven temperature sensor. If the required temperature set is
higher than the maximum temperature resulting from altitude adjustment, this temperature will be
accepted. However, the hot air must not to reach the oven temperature level.
Water will evaporate until the oven temperature sensor has reached the recommended oven
temperature or the oven temperature set. If the required temperature set is higher than the maximum
temperature resulting from altitude adjustment, this temperature will be accepted.
Exception: from a certain temperature setting on, steam production is only regulated by the steam outlet
temperature of the climatic sensor and is thus detached from the oven temperature control. This ensures
an optimal and sufficient supply of steam for cooking.
(A setting of 100°C would enable the proportion of hot air to become too high, since the steam only
reaches a temperature of approx. 98°C.)
After completion of altitude adjustment, the floor heater is clocked at reduced power. On initial actuation
of the climatic sensor, the floor heater is switched on at full power after a certain delay.
4. Continued steam heating
Once a slight degree of excessive pressure has been reached, the surplus steam exits the oven in a
controlled manner through an opening. The temperature at the exit opening is measured with a climatic
sensor (ceramic NTC temperature sensor). The production of steam is interrupted if the temperature of
escaping steam exceeds an empirically deducted threshold value. If the temperature falls short of this
threshold value, the evaporator heater will be re-activated.
The water in the evaporator is constantly monitored by the level sensor and if it falls below a certain level,
water from the water tank is transported to the evaporator by means of the supply pump.
5. Steam dissipation
Steam dissipation is designed as a possibility for steam in the oven to be led to the surrounding areas
in a controlled manner over a certain period. The procedure is carried out in the following steps:
• Subsequent to completion of a steaming process by means of the OFF button, the hot air fan and the
ventilator fan remain switched on for a certain period. If the door is opened immediately, the steam
dissipation time is greatly reduced.
• At the same time the supply air flap and the vent flap are opened. This extracts the steam from the
oven, mixes it with air and transports it through an air duct into the room.
• The process of emptying commences after steam has been dissipated.
6. Emptying
Emptying the evaporator is carried out in the following steps:
• Firstly a check is made to ensure that the water tank has been installed. The process of emptying will
not be carried out should this not be the case.
• During this process, the clear text display indicates “water is being pumped off”.
• Irrespective of the level, the supply pump transports water to the evaporator until the temperature of
the water has reached a certain level; however, this occurs with a limit in time. This addition of cold
water serves the purpose of lowering the temperature of the water in the evaporator, thus reducing
the thermal load in the drain pump and ensuring safety for the user from a thermal point of view.
• The drain pump pumps water in the evaporator back into the water tank at a temperature of 70 °C.