MKN FlexiChef User manual

Operating instructions
FlexiChef
Unit Type of energy Version Model
FlexiChef Electric Tiltable
Deep frying
Pressure cooking
Cleaning
Software version 1.8.34.7
FCEKMP1...
FCEKMP3...
FlexiChef Team FCEKMP2...
Translation from the original document • 4426201-20ABDE-A • 16/01/2019
4426201-20ABBE-A en-GB
Read the operating instructions prior to
commissioning

Operating and display elements
a
c
bd
a "ON OFF" button c Touchscreen
b
Equipment version symbol d Back button
4426201-20ABBE-A
2 Operating instructions

Manufacturer
MKN Maschinenfabrik Kurt Neubauer GmbH & Co. KG
Halberstädter Straße 2a
38300 Wolfenbüttel
Germany
Phone [phone]
Fax [phone]
Internet www.mkn.com
Copyright
All rights to text, graphics and pictures in this documentation are held by MKN Maschinenfabrik Kurt
Neubauer GmbH & Co. KG. Distribution or duplication is only permitted with the prior written consent
of MKN.
Copyright by MKN Maschinenfabrik Kurt Neubauer GmbH & Co. KG.
3Operating instructions

Directory of contents
4 Operating instructions
1Introduction......................................................................... 7
1.1About this manual ............................................................................ 7
1.1.1Explanation of signs ..................................................................................  8
1.2Intended use ..................................................................................... 9
1.3Warranty............................................................................................ 9
2Safety information............................................................ 10
3Description of the unit ..................................................... 14
3.1Overview of the unit ....................................................................... 14
3.2Features .......................................................................................... 15
3.2.1Operating modes.....................................................................................  15
3.2.2Types of cooking .....................................................................................  15
3.2.3Core temperature measurement .............................................................  17
3.2.4USB port..................................................................................................  17
3.2.5HACCP logging .......................................................................................  17
3.2.6SpaceClean automatic cleaning..............................................................  17
3.3Operating, control and display element functions...................... 18
3.4Application...................................................................................... 19
3.4.1Fill quantities ...........................................................................................  19
3.5MagicPilot equipment controls ..................................................... 19
3.5.1Touchscreen operation............................................................................  19
3.5.2Display elements .....................................................................................  20
3.5.3Main menu...............................................................................................  22
4Operating the unit............................................................. 23
4.1Switching the unit on and off ........................................................ 23
4.1.1Switching on ............................................................................................  23
4.1.2Switching off ............................................................................................  23
4.2Using the core temperature sensor.............................................. 24
4.2.1Measuring with a 4-point core temperature sensor .................................  24
4.2.2Measuring the core temperature when cooking frozen food ...................  25
4.3Performing the basic control setting............................................ 25
4.3.1Opening the equipment settings menu....................................................  25
4.3.2Retrieving equipment information............................................................  26
4.3.3Setting the date, time and altitude...........................................................  26
4.3.4Presetting the language selection ...........................................................  27
4.3.5Setting cookbook authorisations .............................................................  28
4.3.6Selecting a cookbook ..............................................................................  29
4.4Basic functions............................................................................... 29
4.4.1Setting the cooking temperature .............................................................  29
4.4.2Setting the cooking time ..........................................................................  32
4.4.3Setting the level.......................................................................................  35
4.4.4Inserting and removing a USB flash drive ...............................................  36
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Directory of contents
5Operating instructions
4.4.5Exporting the HACCP log........................................................................  37
4.5Equipment functions...................................................................... 37
4.5.1Opening the Equipment function menu ...................................................  38
4.5.2Opening and closing the lid .....................................................................  38
4.5.3Tilting or tilting back the pan....................................................................  40
4.5.4Opening and closing the water inlet ........................................................  42
4.5.5Opening and closing the drain.................................................................  44
4.5.6Portioning ................................................................................................  45
4.5.7Flushing the pan......................................................................................  46
4.6Manual cooking .............................................................................. 47
4.6.1Opening the Manual cooking menu.........................................................  48
4.6.2Cooking program sequence ....................................................................  49
4.6.3Using pressure cooking (optional)...........................................................  50
4.6.4Using soft cooking ...................................................................................  53
4.6.5Using cooking..........................................................................................  56
4.6.6Using frying .............................................................................................  59
4.6.7Using deep frying (optional) ....................................................................  61
4.6.8Using regeneration ..................................................................................  68
4.6.9Using Delta-T cooking .............................................................................  71
4.6.10Using zone frying...................................................................................  72
4.6.11Using zone cooking ...............................................................................  75
4.6.12Using an equipment function.................................................................  79
4.6.13Using information ..................................................................................  81
4.7User's own cooking programs ...................................................... 82
4.7.1Creating a cooking program ....................................................................  83
4.7.2Saving the cooking program....................................................................  85
4.7.3Exporting a cooking program ..................................................................  87
4.8Automatic cooking (autoChef) ...................................................... 88
4.8.1Opening the Automatic cooking menu ....................................................  88
4.8.2Finding and opening a cooking program .................................................  89
4.8.3Starting the cooking program ..................................................................  91
4.8.4Modifying the cooking program ...............................................................  92
4.8.5Ending the cooking program ...................................................................  93
4.8.6Deleting a cooking program ....................................................................  93
4.8.7Exporting and importing cooking programs.............................................  94
4.9Emptying the pan ........................................................................... 96
4.10Pausing and finishing use........................................................... 96
5Cleaning and caring for the unit ..................................... 97
5.1Preventing corrosion ..................................................................... 97
5.2Remove rust spots ......................................................................... 98
5.3Cleaning the housing..................................................................... 98
5.4Cleaning the operating elements and control panel................... 98
5.5Cleaning the touchscreen ............................................................. 99
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6 Operating instructions
5.6Cleaning the seal............................................................................ 99
5.7Cleaning the pan manually............................................................ 99
5.8Cleaning the pan automatically with SpaceClean (optional).... 100
5.8.1Inserting the cleaning lance...................................................................  101
5.8.2Starting automatic cleaning ...................................................................  102
5.8.3Ending automatic cleaning ....................................................................  102
6Troubleshooting ............................................................. 103
6.1Causes of errors and remedies................................................... 103
6.1.1Deactivating emergency off...................................................................  104
6.2Nameplate ..................................................................................... 104
7Carrying out maintenance ............................................. 105
7.1Carrying out required maintenance............................................ 105
7.1.1Performing a visual inspection ..............................................................  105
7.1.2Checking the safety valve .....................................................................  107
7.1.3Testing the safety temperature limiter ...................................................  108
7.1.4Filling out the maintenance certificate ...................................................  110
7.2Carrying out recommended maintenance ................................. 112
7.2.1Checking the emergency off..................................................................  112
8Dispose of unit in an environmentally responsible
manner ............................................................................... 113
9Manufacturer's declaration............................................ 114
Keyword index.................................................................. 116
4426201-20ABBE-A

Introduction
7Operating instructions
1 Introduction
1.1 About this manual
The operating instructions are part of the unit and contain information:
•On safe operation,
•On cleaning and care,
•On remedies in case of faults.
Be aware of the following notes and adhere to them:
•Read the operating instructions completely before operating the
unit for the first time.
•Make the operating instructions available to the operator at all
times at the operating site of the unit.
•Insert any supplements from the manufacturer.
•Keep the operating instructions throughout the service life of the
unit.
•Pass on the operating instructions to any subsequent operator of
the unit.
Target group The target group of the instruction manual is the operator, who is
entrusted with the operation, cleaning and care of the unit.
Figures All figures in this manual are intended as examples. Discrepancies
between these and the actual unit can arise.
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Introduction
8 Operating instructions
1.1.1 Explanation of signs
DANGER
Imminent threat of danger
Failure to comply will lead to death or very severe injuries.
WARNING
Possible threat of danger
Failure to comply can lead to death or very severe injuries.
CAUTION
Dangerous situation
Failure to comply can lead to slight or moderately severe
injuries.
ATTENTION
Physical damage
Failure to comply can cause physical damage.
Notes for better understanding and operation of the unit.
Symbol / sign Meaning
•Listing of information.
Action steps, which can be performed
in any sequence.
1.
2.
Action steps, which must be performed
in the specified sequence.
Result of an action performed or
additional information about it.
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Introduction
9Operating instructions
1.2 Intended use
This unit is intended to be used solely for commercial purposes,
particularly in commercial kitchens.
This unit may only be used with suitable accessories and for the
cooking of food.
It is forbidden to use the unit for purposes, which include the
following:
•Storing supplies
•Drying cloths, paper or dishes
•Heating acids, alkaline solutions or other chemicals
•Heating rooms
•For smoking fish or meat
•For heating cooking utensils on the frying surface
•For cleaning dishes
•As set-down area or working surface
•As a basin for keeping things warm
The use of the unit is prohibited in the following countries:
•USA
•Canada
1.3 Warranty
The warranty is void and safety is no longer assured in the event of:
•Improper conversion or technical modifications of the unit,
•Improper use,
•Incorrect startup, operation or maintenance of the unit,
•Problems resulting from failure to observe these instructions.
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Safety information
10 Operating instructions
2 Safety information
The unit complies with applicable safety standards. Residual risks
associated with operation or risks resulting from incorrect operation
cannot be ruled out and are mentioned specifically in the safety
instructions and warnings.
The operator must be familiar with regional regulations and observe
them.
Operation Individual below 16 years of age are not allowed to operate the unit.
During operation, the following group of individuals must be
supervised by an individual who is responsible for safety:
•Individuals with physical, sensory, or mental handicaps, or who
lack the knowledge and experience to operate the unit properly.
The supervising individual must be familiar with the unit and the risks
associated with it.
Children are not allowed to operate the unit or play with it.
Hot surfaces Risk of burns from hot surfaces
•Protect arms and hands by wearing suitable protective gloves.
•Do not touch heating elements, hot surfaces or accessories
immediately after use.
•Allow surfaces to cool prior to cleaning.
•Do not place any pot lids or utensils on the cooking surface.
•Open the lid only by means of the handles provided.
•Remove containers and baking sheets only with suitable
protective gloves or potholders.
Hot liquids Risk of burns from hot liquids
•Protect arms and hands by wearing suitable protective gloves.
•Remove, transport and empty containers carefully.
•Remove, transport and empty baskets carefully.
•Use heat-resistant containers with handles and locking lids to
transport cooked foods.
•Observe the maximum filling quantity.
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Safety information
11Operating instructions
Risk of scalding from hot oil
•Protect arms and hands by wearing suitable protective gloves.
•Prior to deep frying, remove excess ice from frozen foods to be
cooked.
•Prior to deep frying, dry wet foods to be cooked.
•To transport deep-frying oil, use only containers that are suitable
for transporting deep-frying oil and can accommodate the entire
amount of deep-frying oil.
•Observe the maximum filling quantity.
Risk of chemical burns from evaporating cleaners
•Follow the instructions of the cleaning agent manufacturer.
Risk of burns from steam
•Protect arms and hands by wearing protective gloves.
•Do not hold your hand under the outlet connection of the air vent
and safety valve.
•Maintain a safe distance from the unit. Hot steam escapes when
the lid is opened.
Defective unit Risk of injury from a defective unit
•Disconnect a defective unit from the electric mains.
•Do not operate a defective unit.
•Allow only an authorized technician to repair the unit.
Fire prevention Risk of fire from dirt and grease deposits
•Clean the unit when finished using it.
•When the oil starts to become rancid, replace the deep-frying oil
completely; do not add oil.
Risk of fire from overheating
•Do not store any combustible objects or plastic containers in the
cooking zone.
•Observe the maximum filling quantity.
•Observe the minimum filling quantity.
•Use only deep-frying oil for deep frying.
•Use only the
Deep frying cooking mode with a large filling quantity
of deep-frying oil.
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Safety information
12 Operating instructions
Firefighting
•In the event of a fire, disconnect the unit from the electric mains.
•Use a Fire Class F fire extinguisher, never water, to extinguish
grease fires. Other fires, for instance, can be extinguished with fire
extinguishers suitable for Fire Classes A, B, C, CO2 fire
extinguishers or extinguishing media suitable for the fire class
confronted.
Improper cleaning Risk of chemical burns from cleaning agent
•Follow the instructions of the cleaning agent manufacturer.
•Take appropriate protective measures when handling aggressive
cleaning agents.
Risk of falling on smooth floors
•Keep the floor in front of the unit clean and dry.
Risk of physical damage from improper cleaning
•Clean the unit after using it.
•Do not clean the unit with a high-pressure cleaner or water jet.
•Do not clean the housing with highly abrasive or chemically
aggressive cleaning agents.
•Do not clean the housing with highly abrasive sponges.
•Follow the instructions of the cleaning agent manufacturer.
•Do not cool shock the unit by cooling it abruptly.
•Do not use any bleaching or chlorine-containing cleaners or
disinfectants.
•Keep the unit free of calcium deposits.
•Clean the unit regularly.
Hygiene Hygiene risk from rancid oil
•When the oil starts to become rancid, replace the deep-frying oil
completely; do not add oil.
Health risk from insufficient hygiene
•Observe applicable regional hygiene regulations.
•Follow the cleaning instructions.
•Observe food processing regulations when keeping food warm.
Core temperature
measurement
Risk of injury from overheated core temperature sensor
•Do not heat the core temperature sensor over an open flame.
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Safety information
13Operating instructions
Improper use Risk of physical damage from improper use
•Do not operate the unit outdoors.
•Use only original accessories.
•Train operators regularly.
•Do not heat food warmer plates or tins of preserved food.
•Use only appropriate and undamaged cookware.
•Do not melt solid deep-frying oil in the deep-frying pan.
•Do not use or cook any aggressive or caustic substances.
•Use only commercially available deep-frying oils when operating
the unit.
•Only fill the unit to the maximum fill mark.
•Operate the unit only by hand.
•Do not operate the unit continuously at high temperatures.
•Do not empty large amounts of oil via the drain.
•Do not operate the unit at temperatures below 4° C.
•Remove the core temperature sensor before the cooked food is
removed.
•Insert the core temperature sensor back into the holder after use.
•Connect only USB memory sticks that employ flash memory.
•Do not connect any USB devices such as USB printers, external
hard drives, WLAN adapters, UMTS adapters or Bluetooth
adapters.
•Do not connect PCs or notebooks.
•Do not use force to insert USB memory sticks.
•Always insert USB memory sticks before copying or saving data
and do not remove until the data has been transferred completely.
•Leave the Multiport closed while operating the unit.
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Description of the unit
14 Operating instructions
3 Description of the unit
The multi-function unit is intended for universal use in commercial
kitchens for cooking food.
Possible uses include cooking, intensive simmering, frying, braising,
boiling, pressure-cooking, deep-frying.
Units with the pressure-cooking function fall under the scope of
Pressure Equipment Directive 2014/68/EU and are classified as
Category II.
See "Equipment and connection data" in the mounting instructions for
the data on the safety devices.
3.1 Overview of the unit
ab c d e f gh
a
i
q
j
k
l
nopqr
t
sm
Image: Tiltable unit with pressure cooking and cleaning
a Water inlet k MultiPort
b Lid l
Emergency stop switch
c Lid handle (optional) m Nameplate
d Control unit n Hand shower
e
Water fill level mark o Control arm
f "OIL" fill level mark p Pan
g Core temperature sensor q Side arm
h Pressure relief line (optional) r Equipment leg
i Spout s Drain
j USB port t Cleaning lance (optional)
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Description of the unit
15Operating instructions
3.2 Features
3.2.1 Operating modes
Overview of the operating modes
•Manual cooking
•Automatic cooking (autoChef)
Manual cooking
In the Manual cooking mode, individual cooking processes and
equipment functions can be actuated directly. The various cooking
modes can be adapted individually. All cooking modes, equipment
functions and information can be compiled and stored as cooking
programs.
Automatic cooking (autoChef)
In the Automatic cooking mode, stored cooking programs can be
actuated and adapted as necessary.
3.2.2 Types of cooking
Overview of the cooking modes
•Pressure cooking ReadyXpress (optional)
•Soft cooking
•Boiling
•Frying
•Deep frying (optional)
•Regeneration
•Delta-T cooking
•Zone frying
•Zone cooking
ReadyXpress pressure cooking
In the pressure cooking mode, water is poured into the pan whilst
taking into account the minimum fill quantity. This water evaporates
and creates positive pressure in the pan.
The higher temperatures shorten the cooking time and reduce the
amount of energy required.
The pressure head and pressure release can be set in accordance
with the robustness of the food being cooked.
Soft cooking
The soft cooking mode enables food to be heated and cooked slowly
in a temperature range of 30°C to 100°C. The heating output is
limited in accordance with the output level.
4426201-20ABBE-A

Description of the unit
16 Operating instructions
Cooking
The cooking mode enables food to be cooked at various boiling
strengths in a temperature range of 90°C to 100°C. The food is
heated to boiling temperature at maximum output, and it then
continues to be cooked with the selected boiling strength.
Frying
The frying mode enables food to be fried at various output levels in a
temperature range of 100°C to 300°C.
Deep frying
The deep frying mode enables food to be deep-fried in hot fat in a
temperature range of 140°C to 180°C.
The pan is divided into four different zones. Each zone can be
operated with its own cooking time. The cooking temperature is the
same for all zones.
Delta-T cooking
The cooking and frying preparation styles are both available in the
Delta-T cooking mode.
Delta-T cooking is a cooking mode where the cooking temperature
depends on the core temperature of the food being cooked.
The cooking temperature is always higher than the current core
temperature by the set value (Delta-T value, cooking temperature
difference). The resulting cooking time is longer than with other
cooking modes.
Delta-T cooking is especially well-suited for gentle cooking. The food
being cooked remains tender and juicy with little weight loss.
Zone frying
The zone frying mode enables food to be fried in several zones. The
frying surface is divided into up to four different zones.
Each zone can be operated with its own output and cooking time in a
temperature range of 100°C to 300°C.
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Description of the unit
17Operating instructions
Zone cooking
The zone cooking mode enables food to be cooked in a temperature
range of 90°C to 100°C. The pan is divided into four different zones.
Each zone can be operated with its own cooking time. The output and
cooking temperature are the same for all zones.
3.2.3 Core temperature measurement
When using core temperature measurement, the temperature inside
the food being cooked is measured by means of a core temperature
sensor.
As soon as the target core temperature is reached, the cooking
process is ended automatically or, in the case of a multi-step cooking
program, the next cooking step starts.
The use of core temperature measurement offers the following
benefits:
•Reduced energy and water consumption
•No overcooking
•Less weight lost by the food being cooked
•High HACCP safety
3.2.4 USB port
The unit is equipped with a USB port (USB 2.0).
A USB flash drive can be used to export and import cooking
programs and images.
HACCP logs can be exported to a USB flash drive and archived on
an external computer as necessary.
3.2.5 HACCP logging
All cooling programs run are recorded in the HACCP log.
The data are exported via the USB port.
3.2.6 SpaceClean automatic cleaning
With automatic cleaning, the pan cleaning process is fully automated.
The entire pan is sprayed down with high-pressure water. There is no
need to use an additional cleaning agent.
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Description of the unit
18 Operating instructions
3.3 Operating, control and display element functions
Symbo
l
Operating and display element Function
ON OFF
"ON OFF" button •Switching on the unit
•Switch off the unit
"Automatic cooking" button •Opens the Automatic cooking
menu for selection of programs
"Manual cooking" button •Opens the Manual cooking
menu for selection of cooking
modes
"Equipment functions" button •Opens the Equipment function
menu for selection of cleaning
and settings
Language selection button •Indicates that the operating lan-
guage for the unit can be selec-
ted here by tapping a national
flag
The selection and number of
selectable languages can be
specified in the
Equipment
functions
menu in the "Language"
settings field.
Back button •Tapping once returns the user to
the previous menu
•Tapping twice returns the user
directly to the main menu
FlexiHelp button •Displays the help texts for the
active menu or window.
Equipment version symbol •The equipment version is dis-
played.
•On FlexiChef Team: Active
equipment unit is highlighted.
– Tap the equipment unit to
activate it.
– The entire information bar
changes colour to distin-
guish the active equip-
ment unit.
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Description of the unit
19Operating instructions
3.4 Application
3.4.1 Fill quantities
FlexiChef Size 1,
flat
Size 2,
flat
Size 2,
deep
Size 3,
flat
Size 3,
deep
Minimum fill quantity of
deep-frying oil (l)
19 26 26 38 38
Maximum fill quantity of
deep-frying oil (l)
25 35 35 49 49
Maximum fill quantity (l)
•For pressure cooking
mode
50
35
75
60
100
85
100
85
150
130
Minimum fill quantity (l) for
cooking mode
15 20 20 30 30
Maximum weight load (kg) 60 85 110 110 160
3.5 MagicPilot equipment controls
3.5.1 Touchscreen operation
The touchscreen can be operated with latex gloves.
Tapping on the touchscreen executes commands that operate the
unit.
Action Function
Tap To select or activate display elements such as
buttons, fields, tabs.
Tap twice To execute special functions by tapping a button
twice rapidly
Wiping gesture To change the page or the set value by moving
up, down, to the left or to the right with the
fingertip after first tapping and then maintaining
contact with the field to be changed.
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Description of the unit
20 Operating instructions
3.5.2 Display elements
The following table lists the basic display elements of the unit's
control system with examples.
Symbol Display element Function
Information bar The information bar is the uppermost bar on the
touchscreen and visible at all times.
The information bar is used to display current
information; for instance, categories or cooking
programs.
Menu Menus have a coloured border that identifies the
associated subject.
•Blue for equipment functions
and
•Violet for cooking functions.
Menus frequently contain vertical separating bars
to simplify swipe gestures.
Menus represent central entry points and provide
an overview of the selectable functions and
submenus.
Page Pages are the areas with content in windows and
menus. Several pages can follow one another in
sequence.
An arrow symbol displays further pages. Changing
to the next or the previous page is accomplished
by swiping up or down.
Window Windows have a coloured border and are opened
from menus or higher-level windows.
Functions are executed and settings displayed in
windows.
Depending on the function, there are several
window types, for instance, Find.
Field Fields are areas in windows or menus defined by
separating bars.
Tapping fields opens functions and settings.
Button Buttons are areas enclosed by borders in windows
or menus.
Tapping buttons confirms settings. Buttons control
functions and are used to navigate in menus and
windows.
4426201-20ABBE-A