MKN FlexiCombi Classic Series User manual

Operating instructions
Combisteamer
Unit Model Type of energy Version
FlexiCombi Classic 6.15
6.21
Gas HandClean
WaveClean (optional)
Door with rear-ventilated pane
Door with hygiene glazing
(optional)
1-point core temperature sensor
4-point core temperature sensor
(optional)
Sous-vide core temperature
sensor (optional)
10.15
10.21
20.15
20.21
Translation from the original document • 10014471-0ABDE-A • 23/01/2017
10014471-0ABBE-A en-GB
Read the operating instructions prior to
commissioning

Operating and display elements
MAXI
a
b
c
d
e
f
g
h
i
j
k
l
m
n
o
p
q
r
a On Off "I O" button j "START STOP" button
b Selection range k Ready2Cook button
c Select knob l Fan speed button
d HandClean symbol m "STEP" button
e WaveClean symbol n Indicator light
f Right display o Left knob
g Right knob p Left display
h Plus button q Middle display
i Minus button r "Programs" button
10014471-0ABBE-A
2 Operating instructions

Manufacturer
MKN Maschinenfabrik Kurt Neubauer GmbH & Co. KG
Halberstädter Straße 2a
38300 Wolfenbüttel, Germany
Telephone +49 53 31 / 89-0
Fax +49 53 31 / 89-280
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Rules of conduct when the smell of gas is detected .... 13
4Description of the unit ..................................................... 14
4.1Overview of the unit ....................................................................... 14
4.1.1Countertop unit........................................................................................  14
4.1.2Floor-standing unit...................................................................................  15
4.2Features .......................................................................................... 16
4.2.1Characteristics.........................................................................................  16
4.2.2USB port..................................................................................................  16
4.2.3HACCP log ..............................................................................................  16
4.2.4WaveClean automatic cleaning (optional)...............................................  16
4.2.5Preheat bridge for models 20.15 and 20.21 ............................................  17
4.3Operating and cooking modes...................................................... 17
4.3.1Operating modes.....................................................................................  17
4.3.2Types of cooking .....................................................................................  17
4.3.3Expanded cooking functions ...................................................................  18
4.3.4Core temperature measurement .............................................................  18
4.4Operating, control and display element functions...................... 19
4.4.1Abbreviations in the displays...................................................................  20
4.5Loading capacity ............................................................................ 21
4.5.1Loading capacity .....................................................................................  21
4.5.2Plate capacity during regeneration..........................................................  21
4.6Standard setting values................................................................. 22
4.6.1Temperature standard setting .................................................................  22
4.6.2Core temperature standard-setting .........................................................  22
4.6.3Cooking zone humidity standard setting .................................................  22
4.7Basic settings ................................................................................. 23
5Operating the unit............................................................. 25
5.1Operating the unit in an environmentally responsible manner .......
25
5.2Switching the unit on and off ........................................................ 25
5.2.1Switching on ............................................................................................  25
5.2.2Switching off ............................................................................................  25
5.3Opening and closing the cooking zone door .............................. 25
5.3.1Opening the single-stage door latch........................................................  25
5.3.2Closing the single stage door latch .........................................................  26
10014471-0ABBE-A

Directory of contents
5Operating instructions
5.3.3Opening the two-stage door latch ...........................................................  26
5.3.4Closing the two-stage door latch .............................................................  27
5.4Loading and emptying the unit ..................................................... 27
5.4.1Loading and emptying .............................................................................  27
5.4.2Loading and emptying with a tray rack trolley .........................................  28
5.4.3Loading and emptying with a tray trolley .................................................  29
5.5Making the basic settings.............................................................. 30
5.5.1Opening the Setting menu.......................................................................  30
5.5.2Changing the basic setting ......................................................................  30
5.6Basic functions............................................................................... 31
5.6.1Select cooking mode ...............................................................................  31
5.6.2Setting the cooking temperature .............................................................  31
5.6.3Setting the cooking zone humidity level ..................................................  31
5.6.4Setting the cooking time ..........................................................................  32
5.6.5Setting the core temperature...................................................................  32
5.6.6Displaying actual values..........................................................................  33
5.6.7Setting the fan speed ..............................................................................  33
5.6.8Inserting and removing a USB flash drive ...............................................  33
5.6.9Displaying the HAACP log number .........................................................  33
5.6.10Exporting the HACCP log......................................................................  34
5.7Using the core temperature sensor.............................................. 34
5.7.1Measuring with a 4-point core temperature sensor .................................  35
5.7.2Measuring with a sous-vide core temperature sensor.............................  35
5.7.3Measuring the core temperature when cooking frozen food ...................  36
5.8Manual cooking .............................................................................. 36
5.8.1Starting the type of cooking.....................................................................  36
5.8.2Ending the cooking mode........................................................................  37
5.9User's own cooking programs ...................................................... 37
5.9.1Creating user's own cooking program .....................................................  37
5.9.2Saving user's own cooking program........................................................  38
5.9.3Deleting user's own cooking program .....................................................  38
5.10Automatic cooking ....................................................................... 39
5.10.1Selecting the cooking program..............................................................  39
5.10.2Starting the cooking program ................................................................  39
5.10.3Cooking program ends ..........................................................................  39
5.10.4Cancelling the cooking program............................................................  40
5.10.5Changing the cooking program while cooking.......................................  40
5.11Multi-step cooking program ........................................................ 41
5.11.1Starting ..................................................................................................  41
5.12Expanded cooking functions ...................................................... 41
5.12.1Manual humidification............................................................................  41
5.12.2Setting the start time delay....................................................................  41
5.12.3Cancelling the start time delay ..............................................................  42
5.12.4Starting Ready2Cook ............................................................................  42
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Directory of contents
6 Operating instructions
5.12.5Cancelling Ready2Cook........................................................................  42
5.13Pausing and finishing use........................................................... 43
5.13.1Perform a hygiene flush after an extended period of idleness ..............  43
6Cleaning and caring for the unit ..................................... 44
6.1Preventing corrosion ..................................................................... 44
6.2Remove rust spots ......................................................................... 44
6.3Cleaning the housing..................................................................... 45
6.4Cleaning the door handle, operating elements and control panel ..
45
6.5Cleaning the door seal................................................................... 45
6.6Cleaning the cooking zone door................................................... 46
6.6.1Cleaning the door with hygienic glazing ..................................................  46
6.6.2Cleaning the door with a back-ventilated window ...................................  46
6.7Cleaning the steam outlet.............................................................. 47
6.8Cleaning the condensation hood (optional) ................................ 47
6.9Removing calcium deposits from the unit................................... 48
6.10Cleaning the cooking zone automatically with WaveClean
(optional) ............................................................................................... 49
6.10.1Preparing for cleaning ...........................................................................  50
6.10.2Selecting the cleaning level...................................................................  50
6.10.3Inserting the cleaning cartridge .............................................................  51
6.10.4Starting automatic cleaning ...................................................................  52
6.10.5Cancelling automatic cleaning...............................................................  52
6.10.6Ending automatic cleaning ....................................................................  52
6.11Cleaning the cooking zone semi-automatically ........................ 53
6.11.1Preparing the cooking zone...................................................................  53
6.11.2Starting the cleaning program ...............................................................  53
6.11.3Rinsing the cooking zone ......................................................................  54
6.11.4Drying the cooking zone........................................................................  54
6.12Swinging the air diverter open and closed ................................ 55
6.13Inspecting the unit........................................................................ 56
6.13.1Performing a visual inspection ..............................................................  56
7Troubleshooting ............................................................... 57
7.1Emergency mode ........................................................................... 57
7.2Causes of errors and remedies..................................................... 57
7.3Nameplate ....................................................................................... 59
8Dispose of unit in an environmentally responsible
manner ................................................................................. 60
9Manufacturer's declaration.............................................. 61
10014471-0ABBE-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.
10014471-0ABBE-A

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.
10014471-0ABBE-A

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:
•Washing dishes
•Storing supplies
•Drying cloths, paper or dishes
•Heating acids, alkaline solutions or other chemicals
•Heating preserved food
•Heating flammable liquids
•Heating rooms
•Cleaning air filters
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.
10014471-0ABBE-A

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 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.
•Allow surfaces to cool prior to cleaning.
•Remove hot cookware only with suitable protective gloves or
potholders.
•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.
Risk of chemical burns from evaporating cleaners
•Follow the instructions of the cleaning agent manufacturer.
•Allow the cooking so to clean to a temperature below 60 °C and
then clean.
Risk of burns from steam
•Protect arms and hands by wearing protective gloves.
•Do not hold hands in front of the extractor hood.
•First open the cooking zone door slightly and allow the steam to
escape. Then open the cooking zone door completely.
•Dry unit completely after cleaning it.
Defective unit Risk of injury from a defective unit
•Disconnect a defective unit from the electric mains.
•Use gas shut-off valve to isolate unit from gas supply.
•Do not operate a defective unit.
10014471-0ABBE-A

Safety information
11Operating instructions
•Allow only an authorized technician to repair the unit.
Escaping gas or exhaust
gas
Risk of asphyxiation and explosion from escaping gas
•Follow the rules of conduct when the smell of gas is detected (see
"Rules of conduct when the smell of gas is detected").
Risk of asphyxiation and poisoning from exhaust gases
•Ensure that air inlet openings are free and that a sufficient amount
of the necessary combustion air is supplied.
•Ensure that the exhaust gas outlet openings are free and that the
exhaust gases are discharged properly.
Fire prevention Risk of fire from dirt and grease deposits
•Clean the unit when finished using it.
•Do not use the unit as a deep fat fryer.
•Do not store any combustible objects or plastic containers in the
cooking zone.
Risk of fire from objects
•Do not obstruct the exhaust gas duct.
Firefighting
•In the event of a fire, disconnect the unit from the electric mains.
•In the event of a fire, use the gas shut-off valve to isolate the unit
from the gas supply.
•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.
Unit on casters Risk of injury from a unit on casters
•Lock casters during operation.
•Only move an empty unit.
Risk of a line breaking if subjected to high tensile load
•Secure the unit with a chain as a strain relief for the power
connection at the installation site so that no tensile load is applied
to the power connection if the unit is moved.
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.
10014471-0ABBE-A

Safety information
12 Operating instructions
Risk of falling on smooth floors
•Keep the floor in front of the unit clean and dry.
Risk of injury from improper cleaning
•Clean the cooking zone carefully. The cooking zone sensor
protrudes into the cooking zone.
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.
•Clean the cooking zone carefully. The cooking zone sensor
protrudes into the cooking zone.
•Do not use any bleaching or chlorine-containing cleaners.
•Remove rust spots with an abrasive.
•Keep the unit free of calcium deposits.
Hygiene Health risk from insufficient hygiene
•Observe applicable regional hygiene regulations.
Core temperature
measurement
Risk of injury from overheated core temperature sensor
•Do not heat the core temperature sensor over an open flame.
Improper use Risk of physical damage from improper use
•Use only original accessories.
•Train operators regularly.
•Do not heat food warmer plates or tins of preserved food.
•Do not cover air inlet and outlet openings.
•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.
10014471-0ABBE-A

Rules of conduct when the smell of gas is detected
13Operating instructions
3 Rules of conduct when the smell of gas is detected
DANGER
Risk of asphyxiation and explosion from escaping gas
Follow the rules of conduct when the smell of gas is detected.
•Remain calm.
•Open windows and doors and ventilate rooms.
•Avoid rooms with the smell of gas.
•Do not smoke.
•Do not ignite any flames. Extinguish flames.
•Do not strike any sparks. Do not operate any switches, electrical
devices or use telephones.
•Remove mobile phones and radio-controlled devices from the
hazard area.
•Close gas shut-off valves at the gas meter, at the main feed and, if
possible, at the units.
•Warn other individuals in the building. Call out and knock, do not
ring doorbells.
•Leave the building and prevent entry by others.
•Observed the safety instructions of the gas utility.
•Once outside the building, notify responsible parties:
– If the smell of gas comes from the unit, notify customer service.
– If the source of the smell of gas cannot be localised
immediately, notify the gas utility.
– If the escaping gas is audible, leave the building immediately,
prevent others from entering and notify the fire brigade, police
and gas utility.
– If the smell of gas comes from inaccessible rooms, notify the
fire brigade, police and gas utility.
10014471-0ABBE-A

Description of the unit
14 Operating instructions
4 Description of the unit
The unit is a hot air steamer, which is suitable for most cooking
methods used in commercial kitchens. It can be used with either hot
air or unpressurised live steam, either individually, in sequence, or in
conjunction with moist or dry heat.
4.1 Overview of the unit
4.1.1 Countertop unit
t
s
q
p
o
n
m
l
k
ji h g f
e
d
c
b
a
r
Image: Unit with tray rack trolley
a Tray rack k Nameplate
b Insulated window l Base frame (optional)
c Door handle m Equipment leg
d Cooking zone door n Control unit
e Tray rack trolley (optional) o Housing
f Steam drain channel, door p Air inlet
g Steam drain channel, unit q Waste gas connection
h Guide rail for tray rack (optional) r Steam outlet
i USB port (covered) s Core temperature sensor
(optional)
j Hand shower t Connection for core temperature
sensor (optional)
10014471-0ABBE-A

Description of the unit
15Operating instructions
4.1.2 Floor-standing unit
s
r
q
p
o
n
m
l
ki
jh g f e
d
c
b
a
Image: Unit with tray trolley
a Tray rack k Nameplate
b Insulated window l Equipment leg
c Door handle m Control unit
d Cooking zone door n Housing
e Guide rail (right) o Air inlet
f Tray trolley p Waste gas connection
g Push handle q Steam outlet
h Guide rail (left) r Core temperature sensor
(optional)
i USB port (covered) s Connection for core temperature
sensor (optional)
j Hand shower
10014471-0ABBE-A

Description of the unit
16 Operating instructions
4.2 Features
4.2.1 Characteristics
•1-point core temperature sensor
•4-point core temperature sensor (optional)
•Sous-vide core temperature sensor (optional)
•Hand shower (optional)
•Back-ventilated cooking zone door
•Cooking zone door with hygienic glazing (optional)
•Single-stage door latch
•Two-stage door latch (optional); this feature is standard on size 20
units
•Power optimizing system (optional)
•Cooking zone door hinged at right
•Cooking zone door hinged at left (optional)
•HandClean
•WaveClean (optional)
4.2.2 USB port
The unit is equipped with a USB port (USB 2.0).
HACCP logs can be exported to the USB flash drive and archived on
an external PC as necessary.
4.2.3 HACCP log
All cooling programs run are recorded in the HACCP log.
The data are exported via the USB port.
4.2.4 WaveClean automatic cleaning (optional)
With WaveClean automatic cleaning,the cooking zone is cleaned with
the aid of a cleaning cartridge intended specifically for the program
and then rinsed clean.
10014471-0ABBE-A

Description of the unit
17Operating instructions
4.2.5 Preheat bridge for models 20.15 and 20.21
Image: Preheat bridge
In the case of the 20.15 and 20.21 models of Combisteamer, the
preheat bridge is attached to the bottom edge of the cooking zone
opening, if the cooking zone is heated or cleaned with WaveClean,
and if there is no tray trolley in the Combisteamer.
4.3 Operating and cooking modes
4.3.1 Operating modes
Manual cooking
In the Manual cooking mode, individual cooking programs and
equipment functions can be activated directly. The various cooking
modes and equipment functions can be modified individually.
Automatic cooking
In the Automatic cooking mode, saved cooking programs can be
activated and modified if necessary.
4.3.2 Types of cooking
Steaming
Steaming is a cooking mode, in which the food to be cooked is
cooked gently by means of steam in a temperature range of 30 °C to
130 °C.
Combisteaming
Combisteaming is a cooking mode, in which large roasts, casseroles
and baked goods can be cooked in a temperature range of 30 °C to
250 °C.
Hot air
Hot air is a cooking mode, in which the food to be cooked is cooked
without additional moisture in a temperature range of 30 °C to 250 °C.
10014471-0ABBE-A

Description of the unit
18 Operating instructions
Regeneration
Regeneration is a cooking mode, in which the food being cooked can
be kept warm and prepared in a temperature range of 30 °C to 155
°C.
4.3.3 Expanded cooking functions
Expanded cooking functions can be used to modify individual cooking
steps for the particular food being cooked.
The following expanded cooking functions are available:
Manual humidification Manual humidification allows the cooking zone humidity to be
increased during operation.
Start time delay
When using the start time delay, temperatures that promote the
growth of harmful microorganisms on the food being cooked can
occur in the cooking zone. Observe food processing regulations.
The start time delay can be used to set a waiting period until the
program starts.
In this way, bottlenecks in production and preparation can be
avoided.
The prepared food to be cooked can be loaded into the unit and the
desired cooking program selected.
Heat (Ready2Cook)
The function can be selected when starting the cooking
program.
For many cooking programs such as baking, for instance, the correct
starting temperature is important.
The expanded heating function can be used to warm the cooking
zone to the correct starting temperature.
4.3.4 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
10014471-0ABBE-A

Description of the unit
19Operating instructions
4.4 Operating, control and display element functions
Symbo
l
Operating and display element Function
On Off"I O" button •Switch unit on "I"
•"O" switches off the unit
Select knob •Selects the cooking mode,
cooking programs, cleaning
and settings
Steaming symbol •Indicates that the Steaming
cooking modecan be selected
here
Combisteaming symbol •Indicates the the Combisteam-
ing cooking modecan be selec-
ted here
Hot air symbol •Indicates that the Hot air cook-
ing mode can be selected here
Regeneration symbol •Indicates that the Regeneration
cooking mode can be selected
here
Programs
Programs symbol •Selects a cooking program
"Programs" button •Saves a cooking program
HandClean symbol •Indicates that the semi-auto-
matic HandClean program can
be selected here
WaveClean symbol •Indicates that the automatic
WaveClean program can be
selected here
Settings symbol •Selects the settings and ser-
vice functions
Left display •Displays the cooking temperat-
ure
Cooking temperature symbols •Indicate that settings for the
temperature can be made here
Left knob •Sets the temperature
Middle display •Shows the cooking zone hu-
midity
ClimaSelect symbol •Indicates that settings for the
cooking zone humidity can be
made here
Minus button •Reduces the cooking zone hu-
midity
Plus button •Increases the cooking zone hu-
midity
10014471-0ABBE-A

Description of the unit
20 Operating instructions
Symbo
l
Operating and display element Function
Right display •Shows the cooking time or core
temperature
Core temperature symbol •Indicates that settings for the
core temperature can be made
here
Cooking time symbol •Indicates that settings for the
time can be made here
Right knob •Sets the cooking time or core
temperature
STEP
"STEP" button •Advances to the next step in
the cooking program
•Acknowledges an error mes-
sage
Fan speed button •On Model 6.10: Sets the fan
speed
Ready2Cook button •Starts and stops the heating or
cooling process
START
STOP
"START STOP" button •Starts and stops the cooking
programs or the cleaning
Indicator light •Illuminates if active
•Confirms the setting or selec-
tion
4.4.1 Abbreviations in the displays
Information appears in the displays only in the form of abbreviations.
Abbreviation Explanation
Calc Calcium deposit removal
CAr Cartridge
CLE Manual cleaning
CL1 Cleaning for about 1 hour
CL2 Cleaning for about 2 hours
CL3 Cleaning for about 3 hours
dLAY Start time delay
dIA Diagnostic error display
End End
Err Error
HAC HACCP
HOt Too hot
OPn Open
OPt Option
PASS Password entry
10014471-0ABBE-A