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PRODUCT MANUAL COOK UP | COOK PRO - DT.MP.CK.2102.2
13
5.2.
Water connection
5.2.1.
Water input
Cold water (max. 30°C) ¾ inch 150 to 400 kPa dynamic flow pressure.
Drinking quality water with the following characteristics:
-
Hardness between 3º and 6º FH
-
PH between 6.5 and 8.5
-
Chlorides (Cl-) less than 30 mg/L
-
Chlorine (Cl2) less than 0.2 mg/L
-
Iron (Fe) less than 0.1 mg/L
-
Manganese (Mn) less than 0.05 mg/L
-
Copper (Cu) less than 0.05 mg/L
-
Conductivity less than 20uS/cm
Use of descaler and Mychef filter mandatory.
The use of water with different characteristics than those indicated may
cause serious problems in the components of the oven, such as corrosion in
the cooking chamber or the glass, premature failure of the solenoid valves,
etc.
Periodically check the quality of the water in the oven.
The oven has a water inlet
¾’’
at the back of the oven for steam generation and for self-
cleaning processes.
Figure 3. Water intake