Moffat turbofan EC40 Series User manual

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CAUTION: Read the instructions prior to using the equipment
COMBINATION OVEN
WITH DIRECT STEAM
VERSION M
USER’S MANUAL
EC40 SERIES
EN

2
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INTERNATIONAL CONTACTS
AUSTRALIA
Moffat Pty Limited
Web: www.moffat.com.au
E.Mail: [email protected]
Main Ofce: (tel) [phone]
(fax) [phone]
Service: (tel): 1800 622 216
Spares: (tel): 1800 337 963
Customer Service: (tel): 1800 335 315
(fax): 1800 350 281
CANADA
Serve Canada
Web: www.servecanada.com
E.Mail: [email protected]
Sales: (tel): 800 551 8795 (Toll Free)
Service: (tel): 800 263 1455 (Toll Free)
NEW ZEALAND
Moffat Limited
Web: www.moffat.co.nz
E.Mail: [email protected]
Main Ofce: (tel): 0800 663328
UNITED KINGDOM
Blue Seal
Web: www.blue-seal.co.uk
E.Mail: [email protected]
Sales: (tel): [phone]
(fax): [phone]
Spares: (tel): [phone]
(fax): [phone]
Service: (tel): [phone]
(fax): [phone]
UNITED STATES
Moffat
Web: www.moffat.com
Sales: (tel): 1800 551 8795 (Toll Free)
(tel): [phone]
(fax): [phone]
Service: (tel): 866 673 7937 (Toll Free)
REST OF WORLD
Moffat Limited
Web: www.moffat.co.nz
E.Mail: [email protected]

3
Cooking is science,
it’s the cook who makes it an art
Dear Client,
Congratulations on your new oven purchase.
Your job will be easier with consistently great results, thanks to the innovative technological solutions
featured in the oven.
We recommend you carefully read the warnings and advice contained in this manual.
This will make it easier to use your new oven and maintain its performance over time.
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16 • OPERATING DETAILS
PAGE
1 • GENERAL REMINDERS 5
2 • POINTS TO REMEMBER 7
3 • DESCRIPTION OF CONTROL PANEL KNOBS 8
4 • STARTING COOKING 9
5 • OVEN OPERATION 10
6 • USEFUL TIPS 11
7 • WHAT TO DO IF... 12
8 • DAILY CLEANING 13
9 • ROUTINE MAINTENANCE 14
10 • MAJOR SERVICING 14
The reproduction or copying of any part of this manual by any means
whatsoever is strictly forbidden unless authorized previously in writing by
the manufacturer.
- ORIGINAL INSTRUCTIONS -
The manufacturer accepts no liability for any inaccuracies in this manual
attributable to printing or copying errors. We reserve the right to modify
our products as we deem fit, without impairing their basic features.
CONTENTS
MODELS
Each letter of the model number identies an oven feature followed by a number that
identies the capacity of the model.
EC40M5 = Turbofan Combi Oven Electric - 5 Tray Manual.
EC40M7 = Turbofan Combi Oven Electric - 7 Tray Manual.
EC40M10 = Turbofan Combi Oven Electric - 10 Tray Manual.
CAPACITY
EC40M5 5 x GN 1/1 - 5 x 600 x 400
EC40M7 7 x GN 1/1 - 7 x 600 x 400
EC40M10 10 x GN 1/1 - 10 x 600 x 400
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1 • GENERAL REMINDERS
Only Authorised Service Providers are allowed to carry out installation, maintenance and
repair on this appliance .
• Read the warnings in this manual carefully as they provide important information regarding safe
use and maintenance of the appliance.
Store this manual with care!
• This device must only be used as specifically intended: to cook food. All other uses are considered
improper and therefore hazardous.
• Only properly trained service staff can use the appliance.
• This appliance can be used by children aged 8 years and over, and by persons with physical,
sensorial or mental impairments, or minimal experience and knowledge, provided they are supervised
or have been trained on how to use the device by a person responsible for their safety.
• Children must be supervised to ensure they do not play with the device.
• Cleaning and maintenance must not be entrusted to children unless they are supervised.
• Supervision is necessary during oven use.
• During use, the oven’s surfaces are hot. Take care!
• CAUTION: Hot steam may be released when the door is opened.
• If the power cord is damaged, it must be replaced by the manufacturer, their help centre or by a
person with similar qualifications, so as to prevent all risks.
• In the event of a fault or malfunction, turn the oven off immediately!
• CAUTION: Disconnect the power supply to the oven during cleaning and maintenance operations
and when replacing components.
• CAUTION: The floor around the oven may be slippery!
• Safety sticker
• Maximum height for insertion of containers filled with liquids.
• CAUTION: to avoid burns and scalding, do not lift containers filled with liquids or food that
becomes fluid after cooking, above visible height.
• Do not work on the machine using unsuitable systems for accessing the upper part (e.g. by using
ladders or by climbing on the machine.
• Treatment of Chemical Substances:
Use appropriate safety measures. Always refer to the data sheets on safety and to the labels on the
product used.
Use the Personal Protection Equipment (PPEs) as recommended in the safety data sheets.
• The operator must wear PPEs when working on the oven.
1600 mm (63 inch)
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1 • GENERAL REMINDERS
• If technical assistance is required, all information included on the Technical Data Plate must be
provided, as well as detailed information about the fault so as to make it easier for the service
provider to understand and resolve the problem.
• Each oven is equipped with a Technical Data Plate that
shows the oven model and its main technical features.
The following is an example of an electric oven Technical
Data Plate .
• Ask the installer for instructions about the correct management of water softener, as insufficient or
poor maintenance is the main reason for the formation of limescale that is detrimental to the device.
• The room where the oven is installed must be well-ventilated!
• The oven power supply must have omnipolar mains switch with a minimum opening distance
between the contacts of at least 3 mm per pole.
• The oven must be part of an equipotential bonding system. This connection is made by attaching a
conductor with a nominal section of up to 10 mm2 to the specific terminal, located on the rear of the
oven, marked with the international symbol IEC60417 – 5021.
The connection is made between all the adjacent devices in the room and the dispersion system in the
building.
• This device is for use up to an altitude of 2000m above sea level. For installations at altitudes over
2000m above sea level., please contact an authorised technical service centre.
• The appliance has been designed for permanent connection to the water mains.
• The mains water pressure must be between 200 and 500 kPa.
• These appliances are intended to be used for commercial applications, for example in kitchens of
restaurants, canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc., but
not for continuous mass production of food”.
• This manual is also available in electronic format.
Contact your Service Provider.
0085
2010
EN 203/A1 AC 230V 50Hz
IT
IPX 5
G 25 / m3/h
Qn 40 kW
Cat.
II 2H3+
NR XXXXXXXXXX
kPa
200 - 500
P mbar
20; 28-30/37
TOT 1 kW1 x 0.55 kW
G 20 / m3/h
G 30 3.16 Kg/h
Pmax / mbar Pmax / mbar
Pmin / mbar Pmin / mbar Pmin / mbar
A3 B13 B23
2010
3N AC 400V 50Hz
IPX 5
NR XXXXXXXXXX
kPa
200 - 500
TOT 6.25 kW1 x 0.25 kW
TYP. XXXXXXXX
TYP. XXXXXXXX
LOGO
LOGO
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2.1 •Before any food is cooked in a new oven,
the interior must be thoroughly cleaned
(See “Section 8 - Daily Cleaning”.(See “Section 8 - Daily Cleaning”.
2.2 •At the end of the working day, clean the
oven thoroughly inside and out; this will
ensure smooth operation of the appliance
and prolong its useful life.
2.3 •Do not use high pressure water jets
when cleaning the oven!
2.4 •For daily cleaning, use only alkali based
products suitable for the purpose. Do not
use abrasive materials or products as they
will damage the oven surfaces.
2.5 •Always switch off the appliance when
work is finished, shutting off all utilities
(electricity and water).
2.6 •Avoid any operation that might cause
cooking salt to be deposited on the steel
surfaces of the oven; if salt is accidentally
spilled, rinse off thoroughly without delay.
2.7 •After steam cooking, open the door
carefully to avoid being hit by the rush of
residual steam escaping from the oven.
Failure to observe this warning may be
dangerous for the operator.
2.8 •To ensure safe operation of the oven,
do not obstruct the vents or any other
opening on the oven!
2.10 •Failure to observe basic safety
guidelines may jeopardize the smooth
operation of the oven and expose the
operator to serious danger!
The manufacturer accepts no liability
if the original function of the oven is
altered or there is tampering or failure
to observe the instructions given in the
manuals.
2.12 • Do not use jets of cold water to cool the
oven.
2 •POINTS TO REMEMBER
2.11 •To ensure long term efficiency and
reliability of the oven, scheduled
servicing should be carried out at
least once a year. With this in mind,
customers are recommended to sign a
service agreement.
2.9 •CAUTION
No cooking with alcohol added is
permitted!
!
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3 • DESCRIPTION OF CONTROL PANEL KNOBS
2 1
2 1
3 4 5 6 7 89
3 4 5 6 79
FOREWORD
This page describes the immediate response knobs (which, at any moment, activate the additional
services available, provided that the oven is working).
8
3.1 • CONTROL PANEL - DESCRIPTION OF CONTROLS
1 . COOKING MODE SELECTOR.
2. COOL DOWN.
3. CONVECTION.
4. STEAM.
5. COMBI.
6. TEMPERATURE.
7. COOK TIME
8. OVEN VENT SWITCH (Open / Close - Not Shown).
9. OVEN VENT POSITION INDICATOR.
(OFF = Closed / ON = Open).
By operating the switch on the left side of the control panel, the steam outlet is either opened or
closed.
Orange light 9 indicates the status of the steam outlet:
Off - Outlet Closed.
On - Outlet Open.
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4.1 • SELECT
Turn Knob 1to select the cooking mode:
Convection 3, Steam 4, Combination 5.
4.2 • SET
Use Knob 6to set the cooking temperature.
4.3 • SET - START
Set the cooking time with Knob 7.
Either select desired time, or turn Knob 7
ClockwiseClockwise to the position for Infiniteto the position for Infinite
time.time.
At this point the oven begins cooking.
4.4 • END OF COOKING
If infinite time has been selected ,
switch off the oven manually with the
Cooking Mode, Knob 1.
If a cooking time has been entered, when
the time expired has been reached, an
alarm beep will be generated to indicate
that cooking has completed and the
oven has switched itself off. Either reset
timer by turning Knob 7 ClockwiseClockwise toto the
desired setting (see Paragraph 4.3) or
switch ‘Off’ the oven manually with the
Cooking Mode Knob 1.
Remove the food from the oven, following
the directions given at Paragraph 2.7 of
the “Section 2 - Points to Remember”.
OPERATIONS
4 • STARTING COOKING
2 1
2 1
3 4 5 6 7 89
3 4 5 6 79
8
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5.1 • MAIN SWITCH AND KNOB
ALLOWING SELECTION OF
COOKING MODE AND COOLING
WITH OVEN DOOR OPEN
To switch ‘On’ the oven, turn the Knob 1 to
the required cooking mode:
3 Convection.
4 Steam.
5 Combination.
The indicator light on the left side of Knob
1turns ‘On’, indicating that the oven is
powered up.
To cool the oven quickly, open the oven
door and turn Knob 1onto Symbol 2. This
activates the fan, which rapidly lowers the
temperature in the oven. This function
can be used when the next product to
be cooked requires a much lower oven
temperature.
5.2 • TEMPERATURE SETTING KNOB
Use Knob 6to set the preheat temperature
with the oven empty, or the required
cooking temperature.
When the set temperature is reached in the
oven, the indicator light on the left side of
Knob 1turns ‘Off’, indicating that the oven
is heated to the set temperature.
If the indicator is ‘On’, the heating elements
are in operation; if the indicator ‘Off’, the
heating elements are not heating.
5.3 • COOKING TIME SETTING KNOB
Use Knob 7to set the required cooking
time. When cooking is not controlled by
time, position the knob on infinite .
The oven will not start operating until this
final setting has been made.
If a set cooking time has been selected,
when the time elapses, the oven will emit
an alarm beep and switch itself ‘Off’.
This can be interrupted either by opening
the door or by switching ‘Off’ the oven.
If infinite time has been selected, the
oven must be switched ‘Off’ manually, by
returning the Knob 7to the zero position.
When the indicator is ‘On’, the oven is in
operation.
OPERATIONS
5 • OVEN OPERATION
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2 1
2 1
3 4 5 6 7 89
3 4 5 6 79

11
6 •USEFUL TIPS
6.1 • MAXIMUM LOADS PERMITTED
The depth of the pan must be suitable for
the height of the food.
For even cooking, it is preferable to
distribute the load over several shallow
pans rather than loading just one
extremely deep pan.
Keep to the weights specified in the
following table.
NOTE:
When loading the oven you should take
account not only of the weight of the food,
but also its size, consistency and thickness.
CAUTION:
Do not insert pans / containers with liquids
higher than 1.6m.
6.2 • PREHEATING THE OVEN
The oven preheating cycle is extremely
important and useful for successful
cooking.
As a general rule, always preheat
the cavity when empty, setting the
temperature between approximately
15% and 25% higher than that the actual
cooking temperature.
When steam cooking, preheat the empty
cooking chamber in Convection Mode as
this will allow temperatures of over 130°C
to be selected.
6.3 • FROZEN/DEEP-FROZEN PRODUCTS
The oven must be preheated and loaded
respecting the quality and nature of these
foods. For example, frozen spinach must
not be heated at very high temperatures,
otherwise it will dry out on the outside and
compromise the result.
6.4 • TYPES OF PANS
To get the best results, it is essential to
use the right pan for the different types
of product: aluminium or aluminised steel
pans for confectionery and baked foods,
perforated pans for steam cooking, mesh
pans for pre-fried foods such as potatoes.
6.5 • SPACE BETWEEN PANS
When loading the products to cook into
the cooking chamber, it is recommended
to pay special attention to ensure that
there is sufficient space between pans.
This allows the heat and air to distribute
evenly for a more uniform result, which
would not be possible if the food in one
pan were in contact with the pan above.
6.6 • LESS SEASONING
By using this type of oven it is possible to
virtually eliminate the use of seasoning, oil,
butter, fat and flavouring.
With a minimum use of such ingredients
in cooking, the natural flavours of the food
are highlighted and the nutritional content
remains intact; this brings the benefits of a
more diet-conscious type of cuisine.
• CAUTION
No cooking with alcohol added is
permitted!
!
No, of Pans Maximum Load
per Pan.
Maximum
Oven load
5 x GN 1/1
5 x 600 x 400 4 Kg. 25 Kg.
7 x GN 1/1
7 x 600 x 400 4 Kg. 35 Kg.
10 x GN 1/1
10 x 600 x 400 4 Kg. 50 Kg.
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This paragraph gives a summary of the
faults that can be remedied by the user, or of
situations that do not jeopardize safety.
7.1 • ... The power indicator does not light up.
When the Cooking Mode Selector (Knob 1)
is turned. Check that the isolating switch
between the appliance and the electrical
power supply has been turned ‘On’.
7.2 • ... No steam is generated in the oven.
After selecting the Steam Cooking Mode.
Check that the water shut-off valve is
open.
7.3 • ... The convection system does not
work, the oven does not heat up.
After selecting and switching the oven ‘On’.
Check that the door is properly shut.
If, after carefully carrying out these
checks, the appliance still does not
function properly, call the manufacturer
or an authorized service agent.
Note: When contacting the Manufacturer
or Authorised Service Technicians,
try to explain the fault in as much
detail as possible, referring to all the
information shown on the Technical
Data Plate (see “Section 1 - General
Reminders”).
7 • WHAT TO DO IF...
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8.1 • THOROUGH CLEANING ...
... is a pre-requisite for faultless cooking
and better yields:
• the food’s own flavour remains unchanged;
• during operation there are no fumes caused
by previous remains of food that burn;
• energy savings;
• less maintenance work and a longer service
life;
• in addition, the simplicity of the procedure
means that a thorough clean can be carried
out in just a few minutes:
- approximately 5 min. for the cleaning
product to act.
- 10 min. steam cycle.
- 5 min. rinsing.
- 5 min. drying.
8.2 • WARNING
Never use direct or high-pressure water
jets to clean the outside of the oven.
Never use corrosive and / or abrasive
substances on the steel surfaces, avoid
scouring or scrubbing with steel wool or
wire brushes as irreparable damage could
be caused.
Similarly, aggressive detergents, of
non-alkaline formulation containing high
percentages of sodium and ammonia, can
damage the seals, jeopardizing oven
efficiency and operation.
The outside of the oven should be washed
with a sponge and warm water with an
ordinary detergent suited to the purpose.
8.3 • CLEANING THE OVEN ...
... at the end of work, proceed as follows:
1 • With the Mode Selector (1) selected to Cool
Down (2) and the oven door open, allow
the oven to cool to approximately 50 °C.
If the oven is cold, preheat the chamber
with steam up to 50°C;
2 • Remove any cooking spills using a spatula
that will not scratch the steel surface;
3 • Spray the inside of the oven with a
proprietary oven cleaner. Use a
non-corrosive alkaline product;
4 • Close the oven door and allow the chemical
to act, for the time indicated by the
manufacturer (generally between 5 and
10 minutes);
5 • Switch ‘On’ the oven in Steam Mode for from
4 to 10 minutes. Switch ‘Off’ the oven
completely and open the oven door slowly;
6 • Rinse the oven thoroughly with plenty of
clean water and wipe the door seals with a
sponge;
7 • Switch the oven ‘On’ again and select a
Convection Cycle for about 5 minutes
duration; drying phase.
8 • Stop and shut ‘Off’ all utilities (electrical
power supply, water).
Leave the door slightly ajar when the
appliance is not in use.
8 • DAILY CLEANING
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9 • ROUTINE MAINTENANCE
9.1 • PERIODICALLY ...
... It is recommended that the deflector
and pan racks are cleaned as necessary.
For this purpose, proceed as follows:
• Stop and shut ‘Off’ all utilities (electrical
power supply and water if connected);
• Take out the pan racks;
• Using a screwdriver of the right size,
unscrew the deflector screws;
• Remove the deflector and wash thoroughly
under running water or in a dishwasher;
• For best results when washing and rinsing
the oven, the use of a hand-held shower is
recommended;
• Dry with a clean cloth;
• Refit the deflector and secure in place with
the two screws.
9.2 • PROLONGED IDLE PERIODS
If the oven is to stand idle for any length of
time (e.g. holidays or seasonal closing) it
must be cleaned thoroughly, leaving no
traces of food or dirt. Leave the door
slightly ajar so that air can circulate inside
the oven. Be absolutely certain to shut
‘Off’ all utilities (electrical power supply,
water). For added care after cleaning,
the external surfaces can be protected by
applying a proprietary metal polish.
10.1 • To ensure correct and safe operation, the
oven must be inspected and serviced at
least once a year by the Manufacturers
Technician or an Authorized Service Agent.
10.2 • Customers are recommended to sign a
Service Agreement.
10 • MAJOR SERVICING
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