MKN FlexiCombi MagicPilot FKGCOD615T User manual

Operating instructions
Combisteamer
Unit Model Type of energy Version
FlexiCombi MagicPilot FKGCOD615T
FKGCOD621T
Gas WaveClean
Door with hygiene glazing
4-point core temperature sensor
(optional)
Sous-vide core temperature
sensor (optional)
Software version 1.79
FKGCOD115T
FKGCOD121T
FKGCOD215T
FKGCOD221T
Translation from the original document • 10014472-0ABDE-I • 14/11/2022
10014472-0ABBE-I en-GB
Read the operating instructions prior to
commissioning

Operating and display elements
a
b
c
d
e
f
g
h
i
a On/Off "I O" button f "Automatic cooking" button
b Help button g "Equipment functions" button
c Operating element with
touchscreen
h Back button
d "Manual cooking" button i Information bar
e Language selection button
10014472-0ABBE-I
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......................................................................... 9
1.1About this manual ............................................................................ 9
1.1.1Explanation of signs ................................................................................  10
1.2Intended use ................................................................................... 11
1.3Warranty.......................................................................................... 11
2Safety information............................................................ 12
3Rules of conduct when the smell of gas is detected .... 16
4Description of the unit ..................................................... 17
4.1Overview of the unit ....................................................................... 17
4.1.1Countertop unit........................................................................................  17
4.1.2Floor-standing unit...................................................................................  18
4.2Features .......................................................................................... 19
4.2.1Characteristics.........................................................................................  19
4.2.2Barcode scanner .....................................................................................  19
4.2.3USB port..................................................................................................  19
4.2.4HACCP logging .......................................................................................  19
4.2.5WaveClean automatic cleaning...............................................................  20
4.2.6CombiDoctor (self-diagnostic program)...................................................  20
4.2.7VideoAssist..............................................................................................  20
4.2.8Preheat bridge for models 20.15 and 20.21 ............................................  20
4.3Operating and cooking modes...................................................... 20
4.3.1Operating modes.....................................................................................  20
4.3.2Types of cooking .....................................................................................  21
4.3.3Expanded cooking functions ...................................................................  22
4.3.4Core temperature measurement .............................................................  24
4.4MagicPilot equipment controls ..................................................... 25
4.5Loading capacity ............................................................................ 27
4.5.1Plate capacity during regeneration..........................................................  27
4.5.2Loading capacity .....................................................................................  27
4.6Standard setting values................................................................. 27
4.6.1Core temperature standard setting..........................................................  27
4.6.2Temperature standard setting .................................................................  28
4.6.3Cooking zone humidity standard setting .................................................  28
5Operating the unit............................................................. 29
5.1Operating the unit in an environmentally responsible manner .......
29
5.2Switching the unit on and off ........................................................ 30
5.2.1Switching on ............................................................................................  30
5.2.2Switching off ............................................................................................  30
5.3Opening and closing the cooking zone door .............................. 30
5.3.1Opening the single-stage door latch........................................................  30
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5Operating instructions
5.3.2Closing the single stage door latch .........................................................  31
5.3.3Opening the 2-stage door lock ................................................................  31
5.3.4Closing the 2-stage door lock..................................................................  32
5.4Loading and emptying the unit ..................................................... 32
5.4.1Loading and emptying .............................................................................  33
5.4.2Loading and emptying with a tray rack trolley .........................................  33
5.4.3Loading and emptying with a tray trolley .................................................  35
5.5Equipment functions menu ........................................................... 36
5.5.1Controlling the main menu ......................................................................  37
5.5.2Opening the equipment functions menu..................................................  37
5.5.3Changing the basic settings ....................................................................  37
5.5.4Retrieving equipment information............................................................  39
5.5.5Setting the date and time ........................................................................  40
5.5.6Presetting the language selection ...........................................................  40
5.5.7Setting favourites.....................................................................................  41
5.5.8Activating and cancelling inhibit operation ..............................................  42
5.5.9Setting the background lighting ...............................................................  43
5.5.10Setting the water filter maintenance ......................................................  43
5.5.11Possible settings in the parameter level................................................  44
5.5.12Importing video......................................................................................  46
5.5.13Importing images...................................................................................  46
5.5.14Importing recipes...................................................................................  47
5.6Basic functions............................................................................... 48
5.6.1Setting the cooking temperature .............................................................  48
5.6.2Setting the cooking time and continuous operation.................................  49
5.6.3Setting the core temperature...................................................................  51
5.6.4Setting the fan speed and direction of rotation........................................  52
5.6.5Exporting the HACCP log........................................................................  53
5.6.6Using Perfection (regeneration) ..............................................................  54
5.6.7Using PerfectHold ...................................................................................  55
5.6.8Ready2CookSetting  ...............................................................................  56
5.6.9Using start-time preselection...................................................................  57
5.6.10Steam Exhaust System (SES) ..............................................................  59
5.6.11RackControlUsing 2 ..............................................................................  60
5.6.12FamilyMixUsing  ....................................................................................  63
5.6.13Using the Continue cooking function.....................................................  64
5.6.14Setting manual humidification ...............................................................  66
5.6.15Setting the rest stage ............................................................................  67
5.6.16QualityControlUsing  .............................................................................  68
5.6.17Using low-temperature cooking.............................................................  69
5.6.18Using Delta-T cooking ...........................................................................  70
5.6.19Using the barcode scanner ...................................................................  71
5.6.20Preparing a USB flash drive for importing and exporting ......................  72
5.6.21Inserting and removing a USB flash drive .............................................  72
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6 Operating instructions
5.7Using the core temperature sensor.............................................. 73
5.7.1Measuring with a 4-point core temperature sensor .................................  74
5.7.2Measuring with a sous-vide core temperature sensor.............................  74
5.7.3Measuring the core temperature when cooking frozen food ...................  75
5.7.4Core temperature display with time-controlled cooking process .............  75
5.7.5Core temperature display outside the cooking process ..........................  76
5.8Manual cooking .............................................................................. 76
5.8.1Opening the Manual cooking menu.........................................................  76
5.8.2Creating a cooking program step ............................................................  77
5.9Creating and managing your own cooking programs ................ 79
5.9.1Creating a cooking program ....................................................................  79
5.9.2Saving the cooking program....................................................................  80
5.9.3Exporting a cooking program ..................................................................  84
5.10Automatic cooking (autoChef) .................................................... 84
5.10.1Opening the Automatic cooking menu ..................................................  84
5.10.2Finding and opening a cooking program ...............................................  85
5.10.3Starting the cooking program ................................................................  86
5.10.4Ending the cooking program .................................................................  86
5.10.5Modifying the cooking program .............................................................  87
5.10.6Deleting a cooking program ..................................................................  88
5.10.7Exporting and importing a cooking program..........................................  88
5.11VideoAssist................................................................................... 90
5.11.1Watching a video...................................................................................  90
5.11.2Deleting a video.....................................................................................  90
5.12Pausing and finishing use........................................................... 91
5.12.1Perform a hygiene flush after an extended period of idleness ..............  91
6Cleaning and caring for the unit ..................................... 92
6.1Preventing corrosion ..................................................................... 93
6.2Remove rust spots ......................................................................... 93
6.3Cleaning the housing..................................................................... 93
6.4Cleaning the handle, operating elements and operating panel
membrane ............................................................................................. 94
6.5Cleaning the touchscreen ............................................................. 94
6.6Cleaning the door seal................................................................... 95
6.7Cleaning the cooking zone door................................................... 95
6.8Cleaning the steam outlet.............................................................. 96
6.9Cleaning the condensation hood (optional) ................................ 96
6.10Removing calcium deposits from the unit................................. 97
6.11Automatically cleaning cooking zone with WaveClean (optional)
 98
6.11.1Preparing for cleaning ...........................................................................  99
6.11.2Selecting the cleaning level...................................................................  99
6.11.3Inserting the cleaning cartridge ...........................................................  100
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7Operating instructions
6.11.4Starting automatic cleaning .................................................................  101
6.11.5Cancelling automatic cleaning.............................................................  101
6.11.6Ending automatic cleaning ..................................................................  101
6.12Cleaning the cooking zone manually ....................................... 102
6.12.1Preparing the cooking zone.................................................................  102
6.12.2Starting the cleaning program .............................................................  102
6.12.3Spraying the cleaner ...........................................................................  102
6.12.4Allowing the cleaner to act ..................................................................  103
6.12.5Starting cleaning..................................................................................  103
6.12.6Rinsing the cooking zone ....................................................................  103
6.12.7Drying the cooking zone......................................................................  103
6.13Swinging the air diverter open and closed .............................. 104
6.14Inspecting the unit...................................................................... 105
6.14.1Performing a visual inspection ............................................................  105
6.14.2Running CombiDoctor (self-diagnostic program) ................................  105
7Transporting the unit ..................................................... 107
8Troubleshooting ............................................................. 108
8.1Emergency mode ......................................................................... 108
8.2Causes of errors and remedies................................................... 108
8.3Nameplate ..................................................................................... 109
9Carrying out maintenance ............................................. 110
10Dispose of unit in an environmentally responsible
manner ............................................................................... 111
11Manufacturer's declaration.......................................... 112
Keyword index.................................................................. 118
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Directory of contents
8 Operating instructions
10014472-0ABBE-I

Introduction
9Operating 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
10 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
11Operating 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
•As set-down area in or on the unit
•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.
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Safety information
12 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.
Do not allow children to operate, clean or play with the appliance.
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.
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Safety information
13Operating instructions
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.
•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 the supply air openings are free and that the
necessary combustion air is sufficiently 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.
•Clean the cooking zone regularly and remove any fat deposits.
Risk of fire from overheating
•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.
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Safety information
14 Operating instructions
Risk of a line breaking if subjected to high tensile load
•Secure the unit to the building with a chain for strain relief on the
connection lines, so that there is no stress on the connection lines,
if the unit moves. The strain relief must be designed for a tensile
load of at least 0.6kN.
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 or slippery floor
•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 or
disinfectants.
•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.
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Safety information
15Operating instructions
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.
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Rules of conduct when the smell of gas is detected
16 Operating 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 create any sparks. Do not operate any switches, electrical
devices or use telephones.
•Remove mobile phones and radio-controlled devices from the
danger 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.
•Observe the safety instructions of the gas utility.
•Once outside the building, notify the responsible parties:
– If the smell of gas comes from the unit, notify Customer
service.
– If the source of the gas smell can not 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.
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Description of the unit
17Operating instructions
4 Description of the unit
The unit is a convection steamer, which is suitable for most cooking
methods used in commercial kitchens. It can be used with either
Convection 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
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 j Hand shower
b Insulated window k Nameplate
c Door handle l Base frame (optional)
d Cooking zone door m Equipment leg
e Tray rack trolley (optional) n Control unit
f Steam drain channel, door o Housing
g Steam drain channel, unit p Air inlet
h Guide rail for tray rack (optional) q Waste gas connection
i USB port (covered) r Steam outlet
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Description of the unit
18 Operating instructions
4.1.2 Floor-standing unit
q
p
o
n
m
l
ki
jh g f e
d
c
b
a
Image: Unit with tray trolley
a Tray rack j Hand shower
b Insulated window k Nameplate
c Door handle l Equipment leg
d Cooking zone door m Control unit
e Guide rail (right) n Housing
f Tray trolley o Air inlet
g Push handle p Waste gas connection
h Guide rail (left) q Steam outlet
i USB port (covered)
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Description of the unit
19Operating instructions
4.2 Features
4.2.1 Characteristics
•4-point core temperature sensor
•Sous-vide core temperature sensor or a second 4-point core
temperature sensor (optional)
•Hand shower (optional)
•Cooking zone door with hygienic glazing
•One-step door lock
•Two-stage door latch (optional); this feature is standard on size 20
units
•Power optimisation system (optional)
•Ethernet connection (optional)
•Cooking zone door hinged on the right
•Cooking zone door hinged at left (optional), not on size 20 floor-
standing units
•WaveClean
•Barcode scanner (optional)
•Steam Exhaust System (SES)
4.2.2 Barcode scanner
The barcode scanner is used to scan the barcode, for example on the
packaging of the food to be cooked, and then transmits it to the unit.
The unit then searches for the appropriate cooking program. If
several cooking programs are found, these are listed.
The requirements for the use of the barcode scanner are the correct
connection of the barcode scanner and a cooking program, which is
saved with the corresponding identification.
4.2.3 USB port
The unit is equipped with a USB port (USB 2.0).
HACCP logs can be exported via the USB port.
A wireless or corded barcode scanner (optional) can be connected to
the USB port.
4.2.4 HACCP logging
All cooling programs run are recorded in the HACCP log.
The data are exported via the USB port.
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Description of the unit
20 Operating instructions
4.2.5 WaveClean automatic cleaning
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.
4.2.6 CombiDoctor (self-diagnostic program)
CombiDoctor uses a selectable self-diagnostic program to check the
components used for climate control and cleaning.
4.2.7 VideoAssist
VideoAssist can be used to display videos with additional
explanations regarding operation.
4.2.8 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 modes and
equipment functions can be activated directly. The various cooking
modes and equipment functions can be modified individually.
Automatic cooking (autoChef)
In the Automatic cooking mode, saved cooking programs can be
activated and modified if necessary.
10014472-0ABBE-I