MKN OPEHEV4EB User manual

Operating instructions
Cooker with baking oven
Unit Type of energy Unit type Model
Vitro cooker with glass
ceramic cooktop
Electric Floor-standing unit OPEHEV4EB
O7EHEV4EB
HLEHEV4EB
Baking oven
Translation from the original document • 2023406-20ABDE-- • 08/12/2016
2023406-20ABBE-- en-GB
Read the operating instructions prior to
commissioning

Operating and display elements
Cooker
1
2
4
10
8
6
0
3
5
7
9
1
2
4
10
8
6
0
3
5
7
9
1
2
4
10
8
6
0
3
5
7
9
1
2
4
10
8
6
0
3
5
7
9
H
A
N
D
D
N
A
H
O
O
C
E
E
C
O
O
a b a b a b a b c
Image: Operating elements for cooker with 2 or 4 heat zones
a Heat zone identification c OECO/MANUAL control knob
b Output control knob
Baking oven
0
a
b
c
a Temperature control knob c Heating control knob
b Heating indicator light
Cooking zone door
a
a Extractor hood control knob
2023406-20ABBE--
2 Operating instructions

Manufacturer
MKN Maschinenfabrik Kurt Neubauer GmbH & Co. KG
Halberstädter Strasse 2a
38300 Wolfenbüttel
Germany
Phone [phone]
Fax [phone]
Internet www.mkn.eu
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 ..................................................... 13
3.1Overview of the unit ....................................................................... 13
3.2Function of the operating and display elements......................... 14
3.2.1Function of the operating and display elements for the cooker...............  14
3.2.2Function of the operating and display elements for the baking oven ......  15
3.2.3Function of the operating and display elements for the cooking zone door ..
15
3.3Size of baking oven........................................................................ 15
4Operating the cooker ....................................................... 16
4.1Tips for use ..................................................................................... 16
4.2Basic functions............................................................................... 16
4.2.1Adjusting the output.................................................................................  17
4.2.2Operation with pot detection....................................................................  17
4.2.3Operation without pot detection...............................................................  17
4.3Cooking with pot detection ........................................................... 18
4.4Cooking without pot detection...................................................... 19
5Operating the baking oven .............................................. 20
5.1Tips for use ..................................................................................... 20
5.2Switching the baking oven on and off.......................................... 20
5.2.1Switching on ............................................................................................  20
5.2.2Switching off ............................................................................................  20
5.3Basic functions............................................................................... 20
5.3.1Burning in the bottom of the cooking zone ..............................................  21
5.3.2Setting the operating mode .....................................................................  21
5.3.3Setting the temperature...........................................................................  21
5.3.4Setting preheating ...................................................................................  22
5.4Baking ............................................................................................. 22
6Pausing and end of use ................................................... 24
7Cleaning and caring for the unit ..................................... 25
7.1Preventing corrosion ..................................................................... 25
7.2Eliminating rust spots.................................................................... 26
7.3Cleaning the housing..................................................................... 26
7.4Cleaning the glass ceramic cooktop ............................................ 26
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Directory of contents
5Operating instructions
7.5Cleaning the baking oven.............................................................. 27
7.6Cleaning the seal of the cooking zone door................................ 28
7.7Performing a visual inspection ..................................................... 29
8Troubleshooting ............................................................... 30
8.1Cause of failure and the remedy................................................... 30
8.1.1Cause of failure of cooker .......................................................................  30
8.1.2Cause of failure of baking oven...............................................................  31
8.2Nameplate ....................................................................................... 31
9Carrying out maintenance ............................................... 32
10Disposing of the unit in an environmentally responsible
manner ................................................................................. 33
11Manufacturer's declaration............................................ 34
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Directory of contents
6 Operating instructions
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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:
•Drying cloths, paper or dishes
•Heating acids, alkaline solutions or other chemicals
•Heating preserved food
•Heating flammable liquids
•Deep-frying
•Heating rooms
•Heating of warmer plates and GN containers
•Frying directly on the heat zone
•Frying directly on the bottom of the cooking zone
•Storing supplies
•As set-down area or working surface
•Using the cooking zone door as a standing or depositing surface
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 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.
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.
•Open the cooking zone door only by means of the door handle.
•Do not place any pot lids or utensils on the cooking surface.
•Remove containers and baking sheets only with suitable
protective gloves or potholders.
Hot liquids 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.
•Open the extractor hood carefully.
•Do not look into the extractor hood.
•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.
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.
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Safety information
11Operating instructions
Fire prevention Risk of fire from dirt and grease deposits
•Clean the unit when finished using it.
Risk of fire from overheating
•Observe the unit during operation.
•Do not store any combustible objects or plastic containers in the
cooking zone.
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.
Unit on casters Risk of injury from a unit on casters
•Attach units with a wall side narrower than 600mm to the wall at
the installation site.
•Move the unit only for cleaning or maintenance.
•Lock casters during operation.
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.
Damaged cooking surface Risk of injury from damaged cooking surface
•Switch off a damaged unit and disconnect it from the electrical
supply mains.
•Do not operate a unit with a damage cooking surface.
•Allow only an authorized technician to repair the cooking surface.
Hot cookware Risk of property damage from hot cookware
•Do not place hot cookware on the bonded joint in the cooking
surface; silicone seals will be destroyed.
•Cookware must not be allowed to overhang the edge of the
cooking surface.
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.
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Safety information
12 Operating instructions
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.
•Use a glass ceramic scraper to clean the cooking surface.
•Use a glass ceramic cleaner.
•Do not use any bleaching or chlorine-containing cleaners.
Hygiene Health risk from insufficient hygiene
•Observe applicable regional hygiene regulations.
•Follow the cleaning 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.
•Observe the unit during operation.
•Do not place any plastic or aluminium objects on the cooking
surface.
•Use only cookware that is dry outside.
•Use only appropriate and undamaged cookware.
•Remove spices, overcooked food or the like immediately.
•Do not use cookware with a rough bottom.
•Do not fry directly on the cooking zone.
•Do not fry directly on the bottom of the cooking zone.
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Description of the unit
13Operating instructions
3 Description of the unit
3.1 Overview of the unit
The unit is intended for universal use in commercial kitchens for
cooking food in pots and pans on a surface. Possible uses are
cooking, stewing, frying, braising, boiling and combined frying and
cooking.
The frying and baking oven operates with top and bottom heating in a
closed cooking zone.
b
d
a
e
ji
g
f
h
c
Image: Cooker with baking oven
a Glass ceramic cooktop f Control panel of baking oven
b Heat zone g Nameplate
c Discharge channel h Equipment leg (optional)
d Cooker control panel i Baking oven door
e Handle for baking oven door j Extractor hood
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Description of the unit
14 Operating instructions
b
a
c
Image: Cooker with baking oven, door open
a Slide-in rail c Baking tray
b Grate
3.2 Function of the operating and display elements
3.2.1 Function of the operating and display elements for the cooker
Operating/display element Symbol Designation Function
OECO/MANUAL control knob MANUAL Manual Select manual operation.
OECO Oeco Select pot detection.
Output control knob Off Switching off the heating element.
1 — 10 Output Set the heating element output.
Heat zone identification Heat zone Display the heat zone position.
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Description of the unit
15Operating instructions
3.2.2 Function of the operating and display elements for the baking oven
Symbol Operating/display element Function
"0" Heating mode control knob •Switch off the baking oven.
•Select Top heating.
•Select Bottom heating.
•Select Top and bottom heating.
Temperature control knob •Switch off the heating.
50°C —
300°C
•Set the temperature.
Heating indicator light •Illuminates when heating is active.
3.2.3 Function of the operating and display elements for the cooking zone door
Symbol Operating/display element Function
Extractor hood control knob •Discharging steam
3.3 Size of baking oven
The fill quantity depends on the model.
Model (see nameplate) Size of baking oven
OPEHEV4EB 2/1 GN
HLEHEV4EB 1½ GN
O7EHEV4EB
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Operating the cooker
16 Operating instructions
4 Operating the cooker
CAUTION
Risk of burns from hot surfaces
• Protect arms and hands by wearing suitable protective
gloves.
A hotplate corresponds to a heat zone.
4.1 Tips for use
In order to use the unit to its optimum and avoid heat loss:
•Use suitable cooking utensils.
• OECO setting (with pot detection):
– Suitable cooking utensils are those made of metal, such as for
example steel, stainless steel, copper or cast iron, and they
should have a flat bottom.
– Unsuitable cooking utensils are those made of plastic, glass or
ceramics.
– Base diameter > 18cm so that automatic pot detection is
effective.
• MANUAL setting:
– Suitable cooking utensils are those made of metal, such as for
example steel, stainless steel, copper and cast iron, or those
made of glass or ceramics, and they should have a flat bottom.
– Unsuitable cooking utensils are those made of plastic.
– The heat zone is completely covered.
•Match the shape and size of the cooking utensils used to the heat
zone.
•Place the lid on when cooking.
•Avoid overcooking.
•Switch off heat zones that are not required.
4.2 Basic functions
CAUTION
Risk of burns from hot surfaces
• Protect arms and hands by wearing suitable protective
gloves.
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Operating the cooker
17Operating instructions
4.2.1 Adjusting the output
Requirement Unit ready for use
1. Select the heat zone.
2. Turn the Output control knob to the desired output level.
For unit with pot detection: the heat zone heats as soon as a
suitable cooking utensil is placed on it.
For unit without pot detection: the heat zone heats immediately
and permanently.
4.2.2 Operation with pot detection
The base diameter of the cooking utensil must be at least 18cm
if used with automatic pot detection.
Pot detection only reacts to a metal cooking utensil.
If power has been interrupted, remove the cooking utensil from
the heat zone for about 5 seconds in order to activate pot
detection again.
Requirement Unit ready for use
Set the OECO/MANUAL control knob to OECO .
Pot detection is active.
The built-in temperature monitor protects the heat zone against
overheating by automatically reducing the heat output.
The temperature monitor is not a substitute for energy-
conscious use of the unit.
4.2.3 Operation without pot detection
If pot detection is not active, non-metallic cooking utensils can
also be used.
Requirement Unit ready for use
Set the OECO/MANUAL control knob to MANUAL .
Pot detection is not active.
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Operating the cooker
18 Operating instructions
4.3 Cooking with pot detection
CAUTION
Risk of scalding from hot steam or hot food being cooked
Scalding from hot escaping steam or hot food being cooked can
occur, when cooking utensils are being opened, closed or
moved.
• Cooking utensils must be carefully opened, closed and
moved.
After the cooking utensil has been removed, the heat zone
continues to heat for about 10 seconds at the set output. Then
the heat zone switches off automatically.
If power has been interrupted, remove the cooking utensil from
the heat zone for about 5 seconds in order to activate pot
detection again.
Image: Glass ceramic cooktop with cooking utensil
Requirement Unit ready for use
Suitable cooking utensil provided
1. Switch on the pot detection (see "Basic functions").
2. Set the output (see "Basic functions").
3. Place the cooking utensil in the middle of the heat zone.
Distribute a larger cooking utensil evenly over several heat
zones.
The heat zone heats up at the selected output level.
The cooking utensil is heated.
4. Depending on the desired cooking mode, continue with the
cooking of the food.
Reduce the output if required.
5. Remove the cooking utensil from the heat zone.
The heat zone switches off automatically.
The heat zone cools down.
The cooking utensil cools down.
6. Switch off the pot detection (see "Basic functions").
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Operating the cooker
19Operating instructions
4.4 Cooking without pot detection
CAUTION
Risk of scalding from hot steam or hot food being cooked
Scalding from hot escaping steam or hot food being cooked can
occur, when cooking utensils are being opened, closed or
moved.
• Cooking utensils must be carefully opened, closed and
moved.
After the cooking utensil has been removed, the heat zone
heats permanently at the set output.
Requirement Unit ready for use
Suitable cooking utensil provided
Pot detection switched off
1. Set the output (see "Basic functions").
2. Place the cooking utensil in the middle of the heat zone.
Distribute a larger cooking utensil evenly over several heat
zones.
The heat zone heats up at the selected output level.
The cooking utensil is heated.
3. Depending on the desired cooking mode, continue with the
cooking of the food.
Reduce the output if required.
4. Set the Output control knob to " ".
The heat zone cools down.
5. Remove the cooking utensil from the heat zone.
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Operating the baking oven
20 Operating instructions
5 Operating the baking oven
CAUTION
Risk of burns from hot surfaces
• Protect arms and hands by wearing suitable protective
gloves.
5.1 Tips for use
In order to use the unit to its optimum and avoid heat loss:
•Use suitable cooking utensils.
– Suitable cooking utensils are resistant to deformation and
abrasion caused by the effect of heat.
– Suitable cooking utensils are those made of metal, such as for
example steel, stainless steel, copper or cast iron.
– Suitable cooking utensils are those made of heat-resistant
glass or special ceramics (usually glazed).
– Unsuitable cooking utensils are those made of plastic.
•Use residual heat by switching off early.
5.2 Switching the baking oven on and off
5.2.1 Switching on
Requirement Unit ready for use
1. Turn the Temperature control knob to the desired temperature.
2. Turn the Heating mode control knob to the desired heating mode.
The oven is now on.
The baking oven heats up to the selected temperature.
5.2.2 Switching off
1. Turn the Temperature control knob to " ".
2. Turn the Heating mode control knob to "0".
The baking oven is now off.
Unit cools down.
5.3 Basic functions
The following work must be carried out before the initial
commissioning:
Burn in the bottom of the cooking zone.
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