V02 en, SCC_WE
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Calibration - Start
Service Modus
Diagnostic
Basic Settings
Function Test
Calibration
Calibration:
Different food items cook best at their specific humidity level and
specific temperature.
Vegetables are steamed, but roast is cooked at a specific humi-
dity and mostly above 100°C (212°F)
To be able to achieve this task the unit must have stored specific
pressure values for cold and dry (40°C / 104°F), 100% steam
and combination e.g. 170°C / 338°F.
This basic information is evaluated during „selftest“ after installa-
tion or during manual calibration and stored on the PCB and SD
Card.
Manual calibration has to be done when any of the below listed service work has been carried out:
1. removing of fan wheel / motor
2. changing thermocouple B4
3. changing differential pressure sensor P1
4. installation of a Ultravent or extraction hood on top of the unit
5. installation as the lower unit of a Combi Duo after selftest as a single unit
Function key
Settings
HACCP
Communication
Service
Display Configurator
Actual service messages
Unit data
empty
Steam generator
descaling (>16%)
Hotline
Show mode
enter password
Q W E R T Z U I O P
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Y X C V B N M
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Summary of Contents for SelfCookingCenter whitefficiency
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