8
R-2110JK
R-2110JW
R-2120JK
R-2120JW
VENTILATION METHODS HOT AIR EXHAUST
1. VERTICAL VENTING
For this venting method, hot air rising from the
conventional range below is drawn in by the hood fan
motor through the grease filters at the right and left sides
of the base cover, up through the right and left sides of
the oven cavity, then discharged vertically at rear center
top of the oven, into the customer's vent system.
: AIR FLOW
resistance reaches the value set according to the menu,
supplementary cooking is started. The time of supplemen-
tary cooking is determined by experiment with each food
category and input into the LSI.
An example of how sensor works: (BAKED POTATOES)
1. Potatoes at room temperature. Vapor is emitted very
slowly.
2. Heat Potatoes. Moisture and humidity is emitted rapidly.
You can smell the aroma as it cooks.
3. Sensor detects moisture and humidity and calculates
cooking time and variable power.
Cooking Sequence.
1. Operate the oven in sensor cooking mode by referring to
the operation manual.
NOTE: The oven should not be operated on SENSOR
immediately after plugging in the unit. Wait two
minutes before cooking on SENSOR.
2. The coil of shut-off relay (RY-1) is energized, the turntable
motor, oven lamp and cooling fan motor are turned on,
but the inverter unit is not turned on.
3. After about 32 seconds, the cook relay (RY-2) is
energized. The power transformer is turned on,
microwave energy is produced and first stage is started.
The 32 seconds is the cooling time required to remove
any vapor from the oven cavity and sensor.
NOTE: During this first stage, do not open the door or touch
STOP/CLEAR pad.
4. When the sensor detects the vapor emitted from the
food, the display switches over to the remaining cooking
time and the timer counts down to zero.
At this time, the door may be opened to stir, turn, or
season food.
5. When the timer reaches zero, an audible signal sounds.
The shut-off relay is de-energized and the inverter unit,
oven lamp, etc. are turned off.
6. Opening the door or touching the STOP/CLEAR pad, the
time of day will reappear on the display and the oven will
revert to an OFF condition.
2. HORIZONTAL VENTING
The air handing is the same as VERTICAL VENTING
except that the final air discharge is directed horizontally
out from the top rear of the oven into the customer's vent
system.
: AIR FLOW
MICROWAVE
MICROWAVE
AH SENSOR
3. RE-CIRCULATION (INSIDE VENTING)
The air handing is the same as VERTICAL VENTING
except that the final air discharge is directed horizontally
through the upper front of the oven into the kitchen. In
this case, the accessory charcoal filter RK-260 must be
provided to filter the air before it leaves the oven.
: AIR FLOW
GREASE
FILTER
HOOD FAN MOTOR
TO DUCT
TO DUCT
HOOD
INTAKE
DUCT R
TO DUCT
GREASE
FILTER
HOOD FAN MOTOR
HOOD
INTAKE
DUCT R
HOOD EXHAUST
LOUVER
HOOD FAN MOTOR
CHARCOAL
FILTER
GREASE
FILTER
HOOD
INTAKE
DUCT R
