KIENLE PK 400 User manual

Pasta Cooker
Standalone and
Built-on Devices
Installation and
Operating Instructions
July 2022
PK 400
PKE 400
PK 600
PKE 600
Deep Frying and Pasta Technology
Made in Germany

Product Liability Exclusion
Installations or repairs that are not performed by authorised specialist personnel or not with
genuine spare parts as well as all technical modifications to the pasta cooker that are not
approved by the manufacturer will lead to voiding of the warranty and product liability of the
manufacturer.
KIENLE GmbH reserves the right to make modifications or improvements without prior
announcement.
KIENLE GmbH
Deep Frying and Pasta Technology
Nelkenstrasse 3
D-72469 Meßstetten-Hartheim
Phone: [phone]
Fax: [phone]
email: [e-mail]
www.kienle-fritteusen.de

Table of Contents
1. Safety Instructions and Regulations................................................................................................ 3
1.1. Warning Signs, Hazard Symbols and Information Symbols......................................................... 3
1.2. Basic Safety Instructions and Regulations................................................................................... 4
1.3. Intended Use ............................................................................................................................... 4
1.4. Misuse ......................................................................................................................................... 4
1.5. Product-specific Hazards............................................................................................................. 5
1.6. Personnel Qualification............................................................................................................... 6
2. Transport, Installation..................................................................................................................... 6
2.1. Checking for Transport Damages ................................................................................................ 6
2.2. Transport..................................................................................................................................... 6
2.3. Installation................................................................................................................................... 7
2.4. Observe the Installation Regulations .......................................................................................... 7
2.5. Choice of Installation Site............................................................................................................ 7
2.6. Installation of the Standalone Devices PK400 and PK 600.......................................................... 7
3. Water Connection ........................................................................................................................... 8
3.1. Notes on water Connection ........................................................................................................ 8
3.2. Cold Water Connection (Standalone Devices) ............................................................................ 8
4. Choice of Water Softener/Water Filter Water Treatment.............................................................. 9
4.1. Water Treatment System............................................................................................................ 9
4.2. Requirements for the Soft Water Connection ............................................................................ 9
4.3. Conversion for the Units of Water Hardness ............................................................................ 10
4.4. Connecting the Water Drain –Connection Examples............................................................... 10
5. Electrical Connection..................................................................................................................... 11
5.1. Technical data ........................................................................................................................... 11
6. Prior to First-time Commissioning................................................................................................. 11
7. Appliance Description ................................................................................................................... 12
8. Pasta Basket Range........................................................................................................................ 13
9. Time setting................................................................................................................................... 14
10. Commissioning/Quick Guide......................................................................................................... 15
11. Programming................................................................................................................................. 16
12. Correct Cooking Salt Dosing .......................................................................................................... 17
13. Cleaning Instructions for Pasta Cookers........................................................................................ 18
14. Pasta Cookers and Stainless Steel ................................................................................................. 19
Pasta Cookers and Stainless Steel - Care....................................................................................... 20
15. Operating Notes for Pasta Cookers............................................................................................... 21
16. Customer Service........................................................................................................................... 22
17. Maintenance ................................................................................................................................. 23
18. Fault Messages.............................................................................................................................. 24
19. Disposal ......................................................................................................................................... 24
Safety regulations:
The manual must be read and observed by all individuals
who work with the appliance.
All these individuals must be familiar with and observe the safety regulations.
They must be available at all times at the work site. The installation and operating instructions
must be handed over when reselling the pasta cooker.
The electrical connection must be made by a qualified electrician. Observe the water connection
instructions.
The appliance is only approved for supervised operation. Clean the pasta cooker regularly.

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1. Safety Instructions and Regulations
➔Follow the safety instructions in the installation and operating instructions!
➔Caution: Switch off power to the appliance and secure against switching back on before
opening the appliance!
Incorrect electrical installation can lead to severe injury or even death. Electrical connections
may only be made by a qualified electrician
Incorrect installation, settings, modifications or failure to carry out maintenance work on the
appliance can lead to damage to the appliance or injury to persons.
➔The water supply and drainage connections may only be made by specialists or by an
authorised customer service!
➔The appliance may not be operated without a water connection! Otherwise, it will overheat
and be switched off by the control system.
➔Damages due to failure to observe installation specifications are excluded from the
warranty!
Damaged appliances may not be connected!
➔Repairs and service work may only be carried out by authorised and trained specialist
personnel.
1.1. Warning Signs, Hazard Symbols and Information Symbols
CAUTION/ATTENTION! Risk of injury, risk of damage! Warning of possible physical
injury, a health risk or property damage!
DANGER! High voltage! Risk of electric shock with possible severe injury or death
as a result!
CAUTION! Warning of hot objects or materials and possible injury from burns!

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1.2. Basic Safety Instructions and Regulations
The appliance complies with the state of the art and recognised technical safety rules. Nevertheless,
there may still be residual risks.
The appliance may only be operated in perfect condition under observance of the
operating instructions.
All conversions or modifications to the product may only be made by authorised
persons.
The manual must be read and observed by all individuals who work with the appliance.
→All these individuals must be familiar with and observe the safety regulations.
→They must be available at all times at the work site.
Electric shock; electrical connections must be made by specialist personnel (see
personnel qualification table).
Fire risk; the appliance is only approved for supervised operation
1.3. Intended Use
The appliance is intended for commercial use and may only be operated:
-by trained personnel
-when the appliance is under supervision
-for the intended purpose according to the operating instructions
The appliance may only be used for preparing meals.
1.4. Misuse
- The appliance may not be used for warning, drying and storing objects or for melting materials.
- The appliance may not be operated outdoors and without a water connection.
- Sodium ion exchangers (common in dish washers) are not permitted for these appliances.
- Systems with phosphate and silicate dosing may not be used. They can lead to malfunctions in
appliance parts and deposits in the cooking reservoir.
- Systems based on electromagnetic fields offer no calcification protection for this type of appliance.
- The appliance may not be used by children, untrained personnel or individuals with restricted
physical, sensory or mental abilities.

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1.5. Product-specific Hazards
➔Avoid crushing or hitting hazard for parts of the body:
Observe the instructions on the packaging for storing, lifting or transporting.
➔Avoid risk of explosion:
- The appliance must not be installed in places where there is a risk of explosion.
➔Electric shock, fire risk:
- Do not allow water to spill over live parts.
- Avoid damage to the power cable; damaged power cables must be replaced immediately by
specialist personnel.
- Connections may only be made by specialist personnel.
- The appliance may not be operated unsupervised.
➔Chemical burns, sensitisation of the skin surface, intoxication
- Wear protective equipment (gloves, goggles, protective overalls) when handing chemicals.
- Use only suitable chemicals; observe the manufacturer’s specifications.
- Disconnect power to the appliance before cleaning.
➔Burns, scalding:
- Filling or removing food can cause scalding; the owner is responsible for providing appropriate
safety measures and protective equipment as well as warning signs.
➔Danger of slipping:
- Provide appropriate flooring on which there is no danger of slipping when wet.
➔Disease-causing germs:
- National hygiene regulations must be observed and proof provided.

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1.6. Personnel Qualification
➔Observe work safety regulations.
➔Read the installation and operating instructions carefully before use.
Activity
User group
Qualification/training
Installation/commissioning
Specialist
personnel
Authorised electrician (qualified electrician or
person with similar training)
Work on the electrical
system
Specialist
personnel
Authorised electrician (qualified electrician or
person with similar training)
Operation, cleaning
Laymen
Instruction by the owner based on the operating
instructions, safety briefing
Maintenance, repair
Specialist
personnel
Authorised electrician (qualified electrician or
person with similar training)
Instruction
Owner
Superior legal person responsible for the intended
use, for training and deployment of the authorised
persons
2. Transport, Installation
2.1. Checking for Transport Damages
➔Check the packaging and appliance for transport damages.
➔If transport damages are suspected, have your shipping agent record the damage
immediately –before signing! Then notify the sender.
2.2. Transport
➔If the appliance has to be transported outdoors in sub-zero temperatures, the water-carrying
systems in the appliance must be emptied by the authorised customer service first. The
water in the parts would otherwise freeze and damage the appliance.
➔Transport only by pallet truck on the pallet. Do not drive the pallet truck directly under the
appliance, otherwise parts could be damaged.
➔Secure the appliance against tipping during transport!
➔Remove all protective films from the appliance before final installation. Remove adhesive
residues with white gas or benzene.

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2.3. Installation
➔Installation may only be performed by specialist personnel or acceptance must be carried out
by specialist personnel at least (before FIRST-TIME commissioning).
➔Install the appliance or level ground. Balance slight unlevelness with the adjustable screw
feet.
➔The appliance must be secured against shifting position!
➔For better accessibility for service work, we recommend you to install the water and
electrical connections flexibly.
➔Remove all boxes, packaging materials, documents and accessories from the cooking
reservoir.
2.4. Observe the Installation Regulations
➔Observe the local technical regulations for kitchens.
➔The installations must be carried out according to the manufacturer’s installation instructions
and recognised rules of technology.
➔See the work safety information of the employer’s liability insurance association.
2.5. Choice of Installation Site
➔Do not install the appliance on inflammable surfaces or against inflammable walls.
➔Install the appliance safe from frost! The ambient temperature at the installation site must
not drop below freezing. The water in the parts would otherwise freeze and damage the
appliance.
➔Do not install the appliance near to deep dryers! Water from the hose shower must not be
allowed to splash into the deep fryer (observe the safety regulations)!
➔No loose parts (e.g. spices) may be stored above the appliance.
2.6. Installation of the Standalone Devices PK400 and PK 600
➔Align the appliance horizontally so that the water in the cooking compartment can drain
optimally.
➔Secure the appliance against shifting position.

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3. Water Connection
3.1. Notes on water Connection
➔Ask your local water supply company for information about the water quality, water pressure
and water hardness prior to installation.
➔Observe the regional regulations and “Technical Rules for Drinking Water Installations” EN
1717!
➔The appliance may only be connected to a water mains that complies with the drinking water
ordinances.
➔No connecting pipes of galvanised iron or similar material may be used between the water
softener and the appliance (otherwise danger of rust)!
➔Observe the installation and operating instructions for the water softener.
3.2. Cold Water Connection (Standalone Devices)
Risk of damage! The appliance may not be operated without a water connection!
For built-in devices - see data sheet.
A = water drain 1” AG
B = hand shower option,
drinking water connection ¾”
AG
C = drinking water connection ¾”
AG
D = power cable
Use a pressure-proof, flexible, DVGW-tested hose
with a diameter of at least ½ and inch and a ¾-
inch screw fitting for the connection. The water
supply line must be secured by an easily accessibly
shut-off valve that only opens in operation
(supervised operation). Make sure that the hose is
long enough to be able to move the appliance for
service work.
Flush the on-site water pipe and supply hoses
before connecting.
Connect the appliance to an easily accessible
water stop tap!
The supply hose must not be kinked or deformed!
Check all connections for leaks.
B

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4. Choice of Water Softener/Water Filter Water Treatment
4.1. Water Treatment System
➔Water softener manufacturers offer systems that are specially designed for pasta cookers.
These can also be combined with particulate/fine and activated carbon filters. We
recommend the water softener from Brita Co., for example.
➔Do not connect water softeners to pre-softened water.
➔Reverse osmosis systems can generally be a running cost-saving alternative to full and/or
partial desalination through filter systems. Osmosis systems draw almost all hardening
substances and non-hard minerals from the water. These systems are also required to
remove high chloride and silicate concentrations.
➔Particulate/fine filters with filter fineness 5-15 µm filter contaminations such as deposits
from water pipes, sand, iron particles or suspended sediments, for example. Select an
adequate flow rate of the fine filter so that there is no pressure loss and a sufficient flow
volume is ensured.
➔Activated carbon filters eliminate too high chlorine concentrations.
4.2. Requirements for the Soft Water Connection
Soft water/cold water
Use
For cooking reservoir filling and evaporation compensation.
Option: Hose shower
Water temperature
Cold water (maximum 30°C) Do not connect to hot water.
Minimum water pressure
200 kPa = 2 bar (dynamic/flow pressure)
A booster pump must be installed if the water pressure is too low.
Check the dynamic water pressure, e.g. with the hose shower
open.
Maximum water pressure
600 kPa = 6 bar (static)
A pressure reducer must be installed if the water pressure is too high.
Water hardness °dH
A water softener must be installed above 3°dH.
This largely avoids lime deposits
in the cooking reservoir.
Danger of corrosion below 3°dH.
We urgently recommend you to install
a water softener above 5 dH.
Carbonate 0°KH
0°KH
At 0°KH, all hardeners are eliminated and there are no lime deposits n
heaters and in the cooking reservoir.
Contaminations
Install a water filter with filter fineness 5-15 µm to eliminate deposits
in water pipes, sand, iron particles or suspended sediments,
for example.

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4.3. Conversion for the Units of Water Hardness
°dH
°e
°fH
ppm
mval/l
mmol/l
German degree
1 °dH =
1
1.253
1.78
17.8
0.357
0.1783
English degree
1 °e =
0.798
1
1.43
14.3
0.285
0.142
French degree
1 °fH =
0.560
0.702
1
10
0.2
0.1
4.4. Connecting the Water Drain –Connection Examples
a) Siphon with drain funnel
b) Floor drain with siphon
c) Wall connection with siphon and
vent pipe
➔Preferably use the connection
examples a) or b)!
➔The waste water system must be
designed in accordance with DIN 1986-
100 and DIN EN 12056-1.
➔Use a steam temperature-resistant and
highly flame-retardant drain pipe (HT-
pipe).
➔Do not reduce the pipe diameter.
➔The diameter of the on-site drain pipe
must be at least 50 mm.
➔The manufacturer will accept no
liability for consequential damages due
to faulty connection!
➔The fall to the waste water connection
must be approx. 2% to 3%.
➔To prevent a water sack from forming
in longer, freely aid drain pipes, the
drain pipe can be fixed at shorter
distances.
➔Fill the siphon with water.

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5. Electrical Connection
➔The electrical connection may only be made by specialist personnel
-in accordance with the applicable regulations VDE 0100 and
-the regulations of the responsible energy supply company.
➔An electric main switch must be wired easily accessible. The switch must disconnect the
appliance effectively and at all poles from the mains. The contact opening here must be at
least 3 mm.
➔The specialist personnel will instruct the owner and the operating personnel as to where the
on-site electric main switch for the appliance is located so that the appliance can be switched
off safely in the event of danger to the user.
➔For safety reasons, we recommend you to install a fault current circuit breaker (FI) > 10 mA.
➔The dealer or stainless steel company is responsible for ensuring protection class IP65 for
built-in devices.
5.1. Technical data
Technical data
PK400 / PKE400
PK600 / PKE600
Cooking reservoir size
GN 2/3
GN 1/1
Voltage
400V 50/60 Hz 3NAC
400V 50/60 Hz 3NAC
Connected load
7.8 kW
15.6 kW
Fuses
16 A
25 A
Power cable
Free cable length: 1.5 m
(2 m built-in device),
H07RN-F5G 2.5 mm²
without plug
Free cable length: 1.5 m
(2 m built-in device),
H07RN-F5G 4.0 mm²
without plug
6. Prior to First-time Commissioning
➔Remove boxes, films, accessories, perforated sheet and containers from the cooking
reservoir.
➔Clean the outside of the appliance.
➔Clean the cooking compartment.

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7. Appliance Description

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8. Pasta Basket Range
Equipment for Pasta Cooker Model 400 without Lift
Art. No. 77010
Art. No. 77020
Art. No. 77030
Art. No. 77040
Art. No. 77050
Equipment for Pasta Cooker Model 400 with Lift
Art. No. 77060
Art. No. 77070
Equipment Examples for Pasta Cooker Model 600 without Lift
Order No.
Description
77010
Pasta basket for inserting in pasta cooker without lift Dimensions: 130 x 85 x 200 mm
77020
Pasta basket for inserting in pasta cooker without lift Dimensions: 140 x 140 x 200 mm
77030
Pasta basket for inserting in pasta cooker without lift Dimensions: 160 x 290 x 200 mm
77040
Pasta basket for inserting in pasta cooker without lift Dimensions: 240 x 290 x 200 mm
77050
Pasta basket for inserting in pasta cooker without lift Dimensions: 290 x 290 x 200 mm
77060
Pasta basket for hanging in pasta cooker with lift Dimensions: 112 x 178 x 143 mm
77070
Pasta basket for hanging in pasta cooker with lift Dimensions: 112 x 270 x 143 mm
12x Art. No. 77010
6x Art. No. 77020
3x Art. No. 77030
2x Art. No. 77040
4x Art. No. 77010
1x Art. No. 77050

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9. Time setting
Switch on: Press the On/Off button briefly
Change to programming level: Press the On/Off button briefly 2x (signal panel flashes green/blue)
Press and hold programme button
Year number entry:
e.g. "14" flashes. Select via the On/Off button (0-99).
Confirm and continue with the filling button.
Month date entry:
e.g. "12" flashes. Select via the On/Off button (1-12).
Confirm and continue with the filling button.
Day date entry:
e.g. "21" flashes. Select via the On/Off button (1-31).
Confirm and continue with the filling button.
Hour time entry:
e.g. "15" flashes. Select via the On/Off button (00-23).
Confirm and continue with the filling button.
Minute time entry:
e.g. "08" flashes. Select via the On/Off button (1-60).
Confirm and continue with the filling button.
Continue with the basic settings, audible signal …
Temperature &
time
indicator
field
On/Off button
(selection)
Info field
Filling button
(confirm + next)
Programme button
Signal field

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10. Commissioning/Quick Guide

Page | 16
11. Programming

Page | 17
12. Correct Cooking Salt Dosing
What is the correct salt dose?
Pasta is dosed with between 10 and 12 grammes of salt per litre of water.
(Other products with slightly different amounts.)
A 150 ml ladle holds approx. 240 g of cooking salt.
Pasta cooker PK 400 Water capacity 24 litres First dosing 240 g fine cooking salt.
Refilling after 8 litres (salt display) 80 g (= approx. 4 tablespoons)
Pasta cooker PK 600 Water capacity 45 litres First dosing 480g fine cooking salt.
Refilling after 16 litres (salt display) 160 g (= approx. 8 tablespoons)
How does salt dissolve quickest?
The particles move faster in hot water than in cold water.
Therefore the crystals dissolve faster in hot water.
Always dose into a reservoir filled with hot water!
Overdosing is harmful to the health and to the appliance.
Undissolved salt crystals sink to the bottom where they stay,
attack the metal surfaces and cause pitting.

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13. Cleaning Instructions for Pasta Cookers
General note:
➔Only dose salt into the reservoir filled with hot water.
➔Do not dose too much salt. The water has only a limited absorbency. Overdosed salt sinks to
the bottom and is no longer dissolved. More frequent dosing is kinder on the appliance and
improves the product quality.
➔The cooking reservoir must be emptied and thoroughly cleaned once a day in normal
operation (approx. 2 to 4 hours) and at least twice in increased application (approx. 4 to 8
hours).
Cleaning the reservoir:
➔Fully open the drain tap. The water must drain rapidly (no sieve over the drain).
The drain system must be installed according to our instructions.
➔Rinse out the reservoir, preferably with the built-in hand shower.
➔Then clean with a mild detergent and a soft washing-up brush to remove all salt
deposits. No salt residue may remain in the reservoir.
➔Rinse out again with clean water.
➔No sharp and scouring tools and cleaners may be used for cleaning and possible
decalcification. These will damage the surface of the reservoir.
Reservoirs damaged by poor
cleaning no longer fall under the
warranty.

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14. Pasta Cookers and Stainless Steel
Causes
All cooking reservoirs from Kienle are made of high-quality stainless steel 1.4401 AISI 316 (V4A)
material. Despite this high-quality material, there are still several points to be considered to avoid
damage. The most common causes are rust bloom and pitting.
Rust bloom on stainless steels
Rust bloom occurs when metal particles transferred by air or water settle on the stainless steel. The
metal particles usually settle in recesses, notches, at edges, etc. It is not the stainless steel itself that
rusts, but the metal particles. These can also be transferred by dirty pans when the pasta baskets are
washed together with non-stainless materials.
If you find such deposits (small brown stains) in the reservoir, these must be removed immediately
with a soft fleece suitable for stainless steel.
Two articles from the technical press (see end of text for source):
MatNo. 1.4401 (X5CrNiMo17-12-2), AISI 316, (V4A)
“Austenitic stainless steel with excellent corrosion resistance. Application: According to DVGW Work Sheet
W541 (Basic requirements for stainless steel pipes for domestic drinking water installation), the steel
material1.4401 (in addition to 1.4404, 1.4521 and 1.4571) is most frequently used. This is chromium-nickel steel
with molybdenum additive. …“
https://de.wikipedia.org/wiki/Edelstahl#WNr._1.4401_(X5CrNiMo17-12-2),_AISI_316,_(V4A)
“Even though high-grade steel is referred to colloquially as “stainless”, rusting and pitting can still occur
through improper handling and poor care.
Pitting corrosion describes small corrosion spots which can occur as dotted holes in the surface of high-grade
steels. The pitting often spreads considerably in the depth trough-like and often remains unnoticed for a long
time at first due to the relatively low visibility at the surface.
Generally, every high-grade steel has a passive layer in the form of a thin oxide coating which protects against
rust and corrosion. This passive layer is formed by the reaction of oxygen with the chromium part of the high-
grade steel. However, the passive layer can be damaged by external influences and contaminants. High chloride
concentrations are particularly which may often be contained in unsuspicious media such as city water are
particularly critical. Very low and very high pH values can also damage the passive layer of the stainless steel.
Analyse your media to make absolutely sure. Regular and careful cleaning is generally recommended to avoid
damage to the passive layer and ensure a long life of your stainless steel container. …“ https://www.behaelter-
kg.de/de/wissenswert/fachwissen/lochfrass-und-rostbefall-auf-edelstahl-welche-ursachen-und-losungen-gibt-es.html