- 13 -
4.6 OTHER OUTLETS
For no reason may the food vapour vent or waste water outlet of the appliance be closed, blocked or channelled together with
other pipes.
4.7 ROOM VENTILATION
It is necessary to have plenty of air coming into the rooms to take the place of the volume of air expelled through the flues,
approximately 30 m
3
/h. Air should be introduced into the room without causing any dangerous draughts or being directed
towards the operators. Adjust the ventilation outlet flaps properly. Regularly clean the intake fan, filters and pipe to prevent the
fans getting clogged. Never use flammable solvents to clean the filters. Periodically check the outlet for any damage or
obstruction.
4.8 PRESENTING THE OVEN TO THE USER
Explain the operation and use of the oven to the user with the aid of the instructions booklet.
Leave the instructions booklet with the user and explain he needs it for further reference.
A technical service and maintenance contract should be recommended for the user.
5.1 USER INSTRUCTIONS: COMMISSIONING
CAUTION: For supervised operation only.
After positioning and connecting the oven, the inside is to be cleaned thoroughly. Spray the inside of the oven with a specific
degreasing product (make sure not to use products that can leave residues that smell in the oven). Select the ”convection”
function, a temperature of 90°C and a humidity of 40%, then operate the oven for 30÷40 minutes. Turn the oven off and dry with
a cloth.
The combined oven belongs to the second generation of convection ovens. It is a convection oven and a pressureless steam oven
combined into one. The steam is generated inside the oven and set in circulation by a powerful fan. Any food can be prepared in
the ideal manner with a single oven. The combined oven may be used every day for any kind of cooking. Thanks to its numerous
features, it can be used for steam cooking, gratinating, stewing, browning, grilling, braising, pre-cooking, reheating and defrosting.
Utilization:
1) CONVECTION OVEN: like a conventional oven, but with the well-known advantage of forced-ventilation.
2) STEAM OVEN pressureless: to steam-cook, defrost and heat.
3) COMBINED: for all foods that need to be cooked very differently without having to change oven.
For example:
- steaming and then grilling
- browning and then steaming
- steaming and later gratinating
- cooking and roasting meat, baking bread and pastries
- steaming at 100°C
- second cooking
- slow cooking 50/97°C
- boiling, braising and roasting
- defrosting and warming up
- defrosting, heating and cooking different products at the same time
CAUTION:
Never use coarse salt since it would not dissolve completely.
In the long run, undissolved salt can cause corrosion at contact points.
Lower temperatures than static ovens are used, they may be from 20 to 30°C lower depending on the type of food to be cooked.
Two cooking cycles are possible to have different temperatures and humidity levels.
Make sure that the food is placed so as to avoid any modification of the balanced air circulation inside the chamber (max. load
approx. 4 kg/GN 1/1).
The dual speed allows very high performance in the cooking of pastries.
Warning: when the oven is hot, open the door cautiously since the accumulated steam can scald.
Hot surfaces of the oven: door, glass and front.
5. USE
