Julabo Fusion Chef Premium Sous Vide Diamond User manual

Operating manual
English
diamond
premium sous vide collection
fusionchef
Julabo Labortechnik GmbH
Eisenbahnstraße 45
77960 Seelbach / Germany
el. +49 (0) 7823 / 51-170
Fax [phone] / 2491
[e-mail]
www.fusionchef.de
Printed in Germany
Changes without prior notification reserved
1.951.0550 11/10 19.11.10

Table of contents
2
Table of contents
Sous Vide basics..........................................................................5
Safety.............................................................................................7
Proper use.......................................................................7
Safety notices for your Diamond.................................7
Safety notices for Sous Vide cooking .......................11
Description of your Diamond ...................................................13
Front and rear views....................................................13
Display and keypad....................................................14
Accessories ................................................................................16
Attachments.................................................................16
Accessories for cooking containers .........................16
Temperature sensor.....................................................17
Other accessories .......................................................19
Installation and initial operation..............................................21
Unpacking and inspecting the unit ..........................21
Installing your Diamond combination......................21
Installing your Diamond..............................................21
Adding water to tank..................................................22
Beginning initial circulator operation .......................23
First steps.....................................................................................25
Prep work......................................................................25
Starting the unit ............................................................26

Table of contents
3
Enjoying the first results...............................................27
Improving the results...................................................28
Working with your Diamond.....................................................30
Gaining experience....................................................30
Switching on and starting the unit ............................30
Operating the unit .......................................................30
Setting the desired temperature...............................31
Using the quick keys.....................................................31
Changing the stored temperatures .........................32
Working with the timer ................................................33
A closer look ................................................................37
Working with the core temperature sensor ............37
Connecting the core temperature sensor..............38
Inserting the core temperature sensor.....................39
Setting the alarm for the core temperature sensor
.........................................................................................39
Switching off the temp. sensor alarm.......................40
Automating processes................................................41
Using automatic cooking time detection ...............41
Activating automatic cooking time detection......41
Starting automatic cooking time detection...........42
Storing the cooking time.............................................42
Retrieving the cooking time.......................................44
What exactly will be stored?......................................44
Special functions .........................................................46
Automatic temperature monitoring.........................46
Recording and exporting data .................................48
Additional menu settings............................................52
Care and maintenance............................................................55

Table of contents
4
Changing the water ....................................................55
Decalcifying.................................................................56
Cleaning the unit .........................................................56
Confirming temperature accuracy ..........................59
Checking temperature accuracy ............................59
Calibrating the external sensor .................................59
Calibrating the unit in an ice water bath................61
Error messages...........................................................................64
Basic troubleshooting .................................................64
Error messages.............................................................65
Information about the unit........................................................66
Technical data.............................................................66
EC compliance............................................................68
Repairs ..........................................................................68
Disposal.........................................................................69
Warranty .......................................................................70

Proper use
5
Sous Vide basics
Always exercise the greatest possible care
and maintain hygienic conditions at all times.
Use only fresh ingredients of the highest pos-
sible quality. Prepare raw ingredients prop-
erly.
Place the raw, refrigerated ingredients into
special bags suitable for Sous Vide. Vacuum
them with a suitable vacuum device.
Fill the bath tank with hot water and use your
Diamond to heat the water to the desired
temperature. When the desired temperature
has been reached, place the bag with the
food into the water bath. Cook gently at low
temperatures but for an extended period of
time.
If you are unsure about the appropriate
temperatures and cooking times, you must
consult a Sous Vide cookbook.
If you will not serve the cooked food imme-
diately, you can allow the food to cool down
and store it in a refrigerator.
To do this, interrupt the cooking process
shortly before the normal ending time and
cool the food to 3 °C (37 °F) within 90 min-
utes. The best way to do this is with an ice
water bath or a shock freezer.
Important!
1. Preparation
2. Vacuuming
3. Cooking
4. Cooling

Sous Vide basics
6
Remove the cooled bag from the ice water
and store it at 3 °C (37 °F) or colder.
Warm the cooled bag in a water bath shortly
before serving. Complete the cooking proc-
ess and serve the food. Enjoy your meal!
5. Refrigerated
storage
6. Regeneration

Proper use
7
Safety
Proper use
This product is designed to control the tem-
perature of water in a bath tank. The product
is used to prepare food in this water bath
according to the Sous Vide technique (low-
temperature, slow cooking of food in vac-
uum-sealed packaging).
This product is designed exclusively for
commercial use.
Carefully observe hygienic standards and
legally stipulated minimum cooking
times/minimum temperatures at all times.
This product is not designed for direct cook-
ing of food (such as soups or sauces).
Direct cooking means: unprotected contact
of the food with the cooking fluid (water)
and parts of the device.
Safety notices for your Diamond
Cautions and warnings!
These operating instructions contain safety
notices. They are identified by the triangle
with exclamation point shown here.
Carefully read and observe all instructions!
It is important that you follow all safety in-
structions in order to avoid personal injury
and property damage.

Safety
8
This device is not intended for use by persons
(including children) with reduced physical,
sensory or mental capabilities, or lack of ex-
perience and knowledge unless they have
been given supervision or instruction con-
cerning the use of the device by a person
responsible for their safety.
Caution!
This device may be attached only to
power supplies with proper grounding
and FI fuses!
If a grounded power supply is not avail-
able, the customer is obligated to con-
tract an authorized technician to install
one.
The power plug serves as a protective
separator and must be easily accessible
at all times.
Caution!
Parts of the bath tank and the stainless
steel cover may become hot to the touch
during continuous operation. Exercise
caution when touching these parts! Use a
hot pad or hot gloves!
Do not drain the water while it is hot!
Check the temperature of the water be-
fore draining; this may be done by briefly
switching on the unit.
It is essential that you read the operating
instructions before initial operation.

Safety notices for your Diamond
9
Install the stainless steel bath tank indoors
only and on a level, noncombustible sur-
face.
Do not use this unit outdoors!
Never operate the unit without water!
Depending on the hardness of the water,
we recommend the use of
soft/decalcified water. Change the water
every day. Other fluids may become
combustible, flammable, or explosive
when vaporizing. Use water only!
Completely drain the stainless steel bath
tank before moving the unit. Transport the
unit carefully! Shaking or dropping may
damage the inside of the unit.
Warning!
Do not touch the power plug or power
cord with wet hands!
Switch off the unit at the mains switch
and pull out the power plug
- before performing cleaning tasks.
- before moving the unit.
Never operate a damaged or leaking
unit!
Do not attempt to use the unit if the
power cord is damaged! For safety rea-
sons a damaged power cord may only
be replaced by the manufacturer, a fu-
sionchef by Julabo service representative
or a similarly qualified person

Safety
10
Allow only authorized technicians to per-
form service and repair tasks.
Low bath fluid safety float
This unit includes a low bath fluid safety
switch. Switching off this safety device (by
blocking the float) can result in a hazard-
ous situation.
Always inspect the low bath fluid safety
float before using the unit. You can check
the functionality of the float by manually
holding down the unit's float switch with a
tool.

Safety notices for Sous Vide cooking
11
Safety notices for Sous Vide cooking
Only trained experts should attempt the Sous
Vide cooking technique. It is important to
follow precise and uniform work steps and
maintain a hygienic environment in order to
ensure adequate safety during food prepa-
ration.
It is critically important to follow procedures
that minimize the risk of the growth of an-
aerobic bacteria, such as clostridium
botulinum.
Make sure that you are using Sous Vide tech-
niques from a trained expert or from a tech-
nical culinary manual.
Notice
Please remember to observe the following
Use high-quality ingredients from reputa-
ble manufacturers only.
Separate the areas for raw and cooked
food.
Observe the appropriate minimum tem-
perature when cooking food.
Observe the maximum storage tempera-
tures and storage times recommended
by experts or technical journals.
Label food with the date of cooking and
the date of expiration.
Always work in a sterile environment and
use sterile gloves when filling the Sous
Vide bags.
Use separate devices for vacuuming raw
and cooked food.

Safety
12
It is also important that kitchen personnel
employ an appropriate HACCP (Hazards
Analysis and Critical Control Points) system in
order to monitor and document every step
the food takes from delivery to serving.
Monitor the quality of the water in the Sous
Vide bath and change it regularly. Depend-
ing on the hardness of the water, we rec-
ommend decalcifying the unit regularly. To
do this, use a food-compatible decalcifier.
Be aware of potential breaks in the cold
chain or unnecessary food storage time.
Also make sure that the cooked food cools
down within the proper time before placing it
into storage (maximum temperature 3 °C
( 37 ° F )).
To achieve pasteurization, food cooked ac-
cording to the Sous Vide process must reach
a core temperature of at least 65 °C (149 °F).
It is advisable to use a temperature sensor or
other thermometer to check the core tem-
perature.
In all cases, you are responsible for following
Sous Vide regulations enacted by your local
health agency as well as all food-safety di-
rectives that apply to your area of responsibil-
ity.
Observe HACCP
regulations
Monitor water
quality
Ensure a
proper cold chain
Check core
temperature

Front and rear views
13
Description of your Diamond
Front and rear views
Front without protection grid Rear with protection grid
1 VFD display (see next
page)
7 RS232 interface for
computer connection
2 Keypad (see next page) 8 Mains switch, illumi
nated
3 Safety float switch 9 Micro fuses
4 Pump discharge 10 Power cord with plug
5 Heating coil 11 Protection grid
6 Pt100 connection socket
for core temperature sen-
sor
12 Bath attachment
clamp

Description of your Diamond
14
Display and keypad
1 VFD display
2 Status icons: Heating/Alarm
3 Datalogger activation indicator
4 Temperature unit display (°C or °F)
and
temperature sensor for current tem-
perature:
Int for temperature sensor in water
bath
Ext for attached core temperature
sensor
5 Main display for current temperature
value

Display and keypad
15
6 Display line 1 for set point value
7 Display line 2 for time value
8 Timer buttons 1-3
9 Quick keys for MEAT, FISH, VEG
10 Core temperature sensor button
11 Keypad:
Arrow keys to set temperature and
timer
OK key to confirm the values
12 Key to correct settings, stop functions
or enter a menu (press together with
key 10)

Accessories
16
Accessories
The following accessories are available for
your Diamond.
Attachments
Bath attachment clamp
Use the bath attachment clamp to secure
the Diamond to the wall of a cooking con-
tainer.
Max. wall
thickness
Order No.
Attach.
clamp
60 mm 9FX1119
Accessories for cooking containers
Separation grid
The separation grid is used to divide bath
tanks into smaller compartments in order to
keep food items apart. They are particularly
useful when cooking a variety of items that
must be removed from the container at dif-
ferent times.
Separation grids are available for bath tanks
of all sizes.
Order No.
Separation grid for bath tank S 9FX1121
Separation grid for bath tank M 9FX1122
Separation grid for bath tank L 9FX1123
Separation grid for bath tank XL 9FX1124

Temperature sensor
17
Retaining grids
Retaining grids are inserted into the bath tank
from above and are used to keep vacuum
bags underwater. They help ensure that the
food is cooked evenly from all sides.
Order No.
2 retaining grids for baths S, M 9FX1125
2 retaining grids for baths L, XL 9FX1126
Steam trapping balls
To maximize insulation of the water bath, use
these steam trapping balls. Distribute these
balls on the surface of the water to minimize
the amount of heat that is lost.
Order No.
Steam trapping balls 9FX1142
iSi Gourmet clamp
Use the special clamps to securely hold an iSi
Gourmet Whip in the water bath. Indispensa-
ble when preparing espumas and sauces.
Order No.
iSi 0.5 l clamp 9FX1130
iSi 1.0 l clamp 9FX1131
Temperature sensor
Core temperature sensor
Use the core temperature sensor to achieve
optimal results when cooking meat or fish.
Refer to the chapter A closer look starting on

Accessories
18
page 37 for more details on how to use the
Diamond with the core temperature sensor.
Order No.
Core temperature sensor
Pt100
9FX1150
Notice
The food that is cooked with the inserted
temperature sensor may serve only as a ref-
erence or retention sample. It is not advis-
able to consume the food once the vacuum
bag has been penetrated.
Handheld core temperature sensor (external)
A handheld measurement device is useful for
monitoring the core temperature of the
cooked food. This device is designed to be
precise and reliable.
Order No.
Handheld core temperature
sensor
9FX1151
Adhesive sealing tape
Place the adhesive sealing tape onto the
vacuum bag before inserting the core tem-
perature sensor. This will help maintain much
of the vacuum.
Order No.
Adhesive sealing tape 4 m 9FX1141

Other accessories
19
Other accessories
Travel case
The travel case is designed to hold your Dia-
mond and accessories.
Order No.
Travel case 9FX1190
Timer tape
Place timer tape of a particular color on the
vacuum bags that are being monitored by
the timer of the same color.
When the red timer triggers, for example, you
will know that all vacuum bags with red timer
tape are finished.
Order No.
Timer tape, red, 5 m 9FX1145
Timer tape, blue, 5 m 9FX1146
Timer tape, yellow, 5 m 9FX1147
Easy fusionchef software
The Easy fusionchef software records data
and visualizes cooking processes.
Order No.
Easy fusionchef software 9FX1160
RS232 interface cable
Use the RS232 interface to connect the
Diamond to a computer.
Order No.
RS232 interface cable 9FX1162

Accessories
20
USB adapter cable
Use the USB adapter to connect the
Diamond to a computer.
Order No.
USB adapter cable 9FX1161