Modular Emotion User manual

emotion for professional people
ovens
emotion
emotion for professional people
ovens
emotion
user’s manual

dear customer,
we thank you and congratulate you for purchasing this equipment; we hope
this is the beginning of a positive and lasting collaboration.
This manual contains all the information necessary for the use and
maintenance of the equipment.
We therefore advise you to read it carefully and keep it with care for future
consultations.
Enjoy your work!

warnings...................................................................................................4
reminders for the user.......................................................................................4
pictogram explanations ....................................................................................6
information............................................................................................8
some information..............................................................................................8
cooking advice ............................................................................................8
useful accessories .......................................................................................9
cooking phases: what they are and what they are used for...............................10
how to use the Multipoint core probe supplied .................................................11
sous-vide cooking ...........................................................................................12
how to use mobile ovens..................................................................................13
use ..............................................................................................................14
how to navigate between pages .......................................................................14
setting the initial settings (time, date, etc ...)......................................................16
setting the language ....................................................................................16
selecting the unit of measure .......................................................................17
setting the date ...........................................................................................17
selecting the time zone ................................................................................18
setting the time............................................................................................19
information ..................................................................................................19
managing programs (recipes) ......................................................................20
HACCP protocol..........................................................................................21
cooking! ...........................................................................................................22
manual cooking...........................................................................................24
automatic cooking with recipes (programs)..................................................35
multilevel .....................................................................................................39
Best Chef ....................................................................................................47
cooling ........................................................................................................48
recipes........................................................................................................50
maintenance........................................................................................56
routine cleaning ................................................................................................56
safety warnings ................................................................................................56
cleaning the cooking chamber..........................................................................58
Cleaning with manual shower ......................................................................59
Rinsing program ..........................................................................................59
MANUAL washing .......................................................................................60
Automatic washing......................................................................................61
How to load the detergent...........................................................................62
cleaning the external surfaces, glass and Touch Screen panel ..........................63
cleaning the internal seal...................................................................................63
cleaning the trolley............................................................................................63
cleaning the tray grid ........................................................................................63
managing the boiler (if any) ...............................................................................64
how to descale............................................................................................65
downtime .........................................................................................................66
end-of-life disposal ...........................................................................................66
service.........................................................................................................68
something is not working?................................................................................68

4
reminders for the user
Failure to comply with the following rules can
result in damage and injury, even death, will void
the warranty and relieves the Manufacturer from
all liability.
-Before use and ordinary maintenance of the equipment read
this manual carefully and take care to keep it for any further
future consultation by the various operators. Contact the
Manufacturer, if some parts cannot be understood.
-In case of transfer of the equipment, hand this booklet to
the new user.
-Use, cleaning and maintenance other than those indicated
in this manual are considered improper and may cause
damage, injury or fatal accidents, void the warranty and
relieve the Manufacturer from all liability.
-This appliance must only be used by qualied personnel to cook
food in professional kitchens: any other use is not compliant with
the intended use and therefore dangerous.
-The manufacturer has designed and built this equipment according
to the regulations in force and with the best safety systems with
the aim of reducing the risks, however a residual risk remains that
will be decreased further by the user who has to comply with the
rules in this use and maintenance manual.
-If the appliance does not work or you notice any functional
or structural anomalies, disconnect it from the power and
water supplies and contact a Service Centre authorized by
the Manufacturer without attempting to repair it yourself. For a
possible repair request the use of original spare parts.
-Do not obstruct the side vents.
- The equipment must be easily movable for any extraordinary
maintenance: make sure that any masonry work following the
installation (e.g. construction of walls, replacement of doors with
narrower ones, renovations, etc ...) does not hinder handling.
-The appliance may be used by children aged 8 or less and by
persons with reduced physical, sensory or mental abilities, or
lacking experience or the necessary knowledge, provided they
are monitored or after they have received instructions concerning
the safe use of the appliance and understand the dangers inherent
to it. Children must not play with the appliance. Cleaning and
maintenance must be carried out by the user and not by children
without supervision.
warnings
reminders for the user
4
pictogram explanations
6

5
-When cooking particularly fatty foods with grills (for example roasts or poultry), place a container
on the bottom of the cooking chamber to collect any fat.
-Before use, make sure that there are no non-conforming objects (instruction booklets, plastic bags
or anything else) or detergent residues inside the cooking chamber; in the same way make sure that
the smoke ue is free from obstructions and there are no ammable materials near it.
-On rst use, operate the appliance for 30-40 min. at 200°C in order to eliminate the processing
residues; wait for the chamber to cool and start a SHORT wash. Before each use, carefully clean
and dry accessories and trays too.
-To move containers, accessories and other objects inside the cooking chamber, always wear
protective thermal clothing (PPE) suitable for the use in question (e.g. thermal gloves).
-To prevent burns, do not use containers lled with liquids or food that turn into a liquid state when
cooked, at levels higher than those that can be seen.
-During cooking and until the food has cooled, the external and internal parts of the oven
could be very hot (temperature higher than 60°C / 140°F). To avoid the risk of burns, do
not touch the areas marked with this symbol.
-Pay the utmost attention when removing the trays from the oven chamber, especially if they contain
liquids.
-Pay particular attention when opening the door during and after cooking, especially if you used
steam: scalding hazard.
-Do not salt in the oven chamber.
-Do not use easily ammable food or liquids (e.g. alcohol) during cooking.
-Keep the cooking chamber always clean, performing a daily cleaning after each cooking: if not
removed from inside, fat or food residues could ignite!
-If used, remove the core probe from the food before removing the trays from the oven. Before
removing the trays, check that the probe cable is not obstructing the extraction of the trays.
Handle the probe carefully as it is very sharp and reaches high temperatures after use.
-Do not open the oven door during washing as there is a risk of injury due to the impeller movement,
hot vapours and the aggressiveness of the chemical detergents used.
-The replacement of the detergent and rinse aid packs must be carried out very carefully, avoiding
contact with eyes and skin. In case of contact with eyes, rinse thoroughly with running water and
contact a doctor.
-Do not place heat sources (e.g. grills, fryers, etc.) or easily ammable or combustible substances
near the appliance (e.g. diesel, petrol, bottles of spirits, etc ...).
-Only use the core probe supplied by the Manufacturer.
only for floor ovens with trolley
-Lock the parking brakes of the front wheels of the trolleys whenever you do not need to move
them.
-Always lock the trays inserted in the guides.
-Pay the utmost care when moving the trays because they can contain hot liquids that can
overow and the trolleys can tip over (for example when transporting them on uneven surfaces
or through doors).
-Do not overload the trays inserted in the trolley! The maximum allowed load is 90 kg.

6
warnings
pictogram explanations
The installation and use instructions are valid for all models unless otherwise specied by the following pictograms:
Danger! Situation of immediate danger or dangerous situation that might cause injury or death.
Useful tips and information
Grounding symbol
Equipotential symbol
Read the instruction manual
1Indicates the Figure or Table to which the text refers
digital version
The digital version of the booklet, available in PDF format, is interactive; for
example, a simple "click" on the written text or page numbers lets you access
the indicated contents.
If you need to print the booklet, we recommend deactivating the "Photo”
level of Acrobat.
Drawings, texts and contents will be printed but coloured photos will be
eliminated: in this way it will be possible to save a lot of printing ink and,
consequently, to protect the environment!

7
personal notes

8
information
some information
8
some information
Below are some tips and concepts that, combined with your experience, will allow you
to get excellent performance from your equipment and ensure maximum safety of use.
cooking advice
-During cooking, open the door as little as possible;
-1if the appliance is not used at full load, evenly distribute the trays over the whole
height of the chamber to ensure good air circulation between them: this will
improve the results and reduce cooking time;
-2use trays with low edges and distribute the food evenly in a single layer. For
optimal performance, the Manufacturer recommends its own trays;
-3during cooking and until cool, be careful when you touch the external and
internal parts of the oven as they may be very hot (temperature higher than
60°C/140°F).
-4do not use easily ammable food or liquids (e.g. alcohol) during cooking;
-when cooking particularly fatty foods with grills (for example roasts or poultry),
place a container on the bottom of the cooking chamber to collect any fat;
-preheating is always recommended to obtain better cooking results (except for
special cooking requiring a "cold” start). When the set preheating temperature has
been reached, the oven will beep and a window will be displayed to indicate that
it is time to put the dishes in the oven; when the door is closed, cooking will start
automatically according to the set parameters
-do not overload the equipment. Exceeding the expected load can lead to damage to
the equipment and to less than optimal cooking results;
-during the insertion or extraction of trays, be careful not to hit the Touch Screen with
them.
In the very rst uses, due to the evaporation of the humidity of the insulating
materials, the equipment will produce unpleasant fumes and odours that will
gradually disappear with the subsequent operating cycles.
When there is an interruption of the power supply (for example a blackout) and
cooking was in progress, when the supply is restored, the oven automatically
restarts from the point where it was interrupted.
Cooking takes place only when the door is closed, for safety reasons. When,
during a cooking operation, the door is opened, the oven stops temporarily and
signals the fact with a message on the display.
To resume cooking, simply close the door.
If, after cooking at high temperatures, you intend to cook food that require low
temperatures, the "Cooling - chamber cooling" function page 48 is available,
which quickly cools the cooking chamber to the desired temperature.
After cooking meat, let it rest wrapped in aluminium foil: for a few minutes cooking
will continue by thermal inertia ("Carry Over"). Wait until the temperature drops to
around 60°C ("Rest" phase); proceed then with cutting the meat which will be
particularly tasty and juicy.
Pay particular attention when opening the door during and after cooking,
especially if you used steam: scalding hazard.

9
1
==
2
==
5
3
4
useful accessories
Studied by catering professionals to be the right aid
for every chef:
-trays for all kinds of cooking: for fried foods,
omelettes, baguettes, of all possible sizes and in
the best materials;
-tray-holding complementary trestles and tray
trolley included in the EM E 20/11-D model;
-condensation hoods designed specically for
Emotion ovens;
-oven-dedicated detergents and cleaning materials.

10
A
information
cooking phases: what they are and what they are used for
Cooking can consist of a minimum of 1 cooking phase or, for better results, up to a maximum of 16 cooking phases, each
characterized by different cooking types and parameters (for example, some phases can be set according to time, others with
core probe). It is not necessary to use all the phases, for example only two or three can be used.
In the example shown in the table Ayou can see the difference between cooking a roast managed with a single phase
and with several phases (recommended).
Using the phases means being able to accurately control cooking at all times, modulating the temperature, humidity and fan
speed as required.
cooking phase table
cooking a roast using 1 phase
PHASE 1 (it is always necessary to set at least 1 phase) TOTAL TIME
convection
90 minutes
duration
90 minutes
temperature
200°C
fan speed
1
humidity/extraction
humidity 80%
cooking a roast using multiple phases (recommended mode)
PRE-HEATING
PHASE 1
(browning)
PHASE 2
(internal cooking)
PHASE 3
(final browning)
PHASES
from 4 to 16 TOTAL TIME
temperature
210°C
convection combined (Combi) convection
not used about 90 minutes
duration
15 minutes 75° in the core 7 minutes
temperature
190°C 130°C 190°C
fan speed
535
humidity/extraction
vent closed humidity 80% vent closed