Mychef Bake User manual

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PRODUCT MANUAL BAKE - DT.MP.BA.2103.2
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BAKE
Product Manual
Installation, use and maintenance

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INDEX
1. INTRODUCTION...........................................................................................4
2. TECHNICAL CHARACTERISTICS ...................................................................5
2.1. Main characteristics Mychef Bake ....................................................................... 5
3. GENERAL SAFETY AND ACCIDENT PREVENTION REGULATIONS ....................6
3.1. Personnel responsible for using the equipment............................................... 6
3.2. Electrical hazard .................................................................................................... 6
3.3. Thermal hazard...................................................................................................... 6
3.4. Corrosion hazard .................................................................................................. 6
4. RECEPTION, TRANSPORT AND POSITIONING.............................................8
4.1. Reception............................................................................................................... 8
4.2. Transport................................................................................................................ 8
4.3. Positioning ............................................................................................................. 9
5. INSTALLATION...........................................................................................11
5.1. Electrical connection .......................................................................................... 11
5.1.1. Three-phase connection 400V 3L+N.................................................... 12
5.1.2. Three-phase connection 230V 3L ......................................................... 12
5.1.3. Single-phase connection 230V L+N ..................................................... 13
5.2. Water connection................................................................................................ 13
5.2.1. Water input .............................................................................................. 13
5.2.2. Drain ......................................................................................................... 14
5.3. Vapour condensation hood............................................................................... 15
6. USE.............................................................................................................16
6.1. Control Panel....................................................................................................... 16
6.1.1. Switching on the equipment.................................................................. 20
6.1.2. Cooking modes....................................................................................... 21
6.1.3. Cooking control....................................................................................... 22
6.1.4. Start of the cooking cycle....................................................................... 24
6.1.5. End of cycle.............................................................................................. 25
6.1.6. Speed selection....................................................................................... 25
6.1.7. Automatic cleaning ................................................................................. 26
6.2. NightWatch.......................................................................................................... 29
6.3. Errors and alarms ................................................................................................ 30

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7. REMOTE CONTROL USE.............................................................................32
7.1. Remote control setup ......................................................................................... 32
7.1.1. Creating a new user................................................................................ 32
7.1.2. Wi-Fi connectivity.................................................................................... 33
7.1.3. Linking the oven to the device (mobile phone, tablet or computer) 35
7.1.4. Control panel........................................................................................... 36
7.2. Google home setup and voice assistant .......................................................... 39
7.2.1. Synchronizing oven to Google Home................................................... 39
7.2.2. Voice commands for oven control ........................................................ 43
7.2.3. Adding automated routines................................................................... 44
7.3. Support functions................................................................................................ 48
7.3.1. Reset Wi-Fi settings................................................................................. 48
7.3.2. Show MAC address................................................................................. 48
7.3.3. Unlink the "Mychef Control" service ..................................................... 48
7.3.4. Desktop application for intelligent control .......................................... 49
7.4. Table of states ..................................................................................................... 50
7.5. Recipes................................................................................................................. 50
8. MAINTENANCE ..........................................................................................51
8.1. Cleaning............................................................................................................... 51
8.1.1. MyCare ..................................................................................................... 51
8.1.2. Suction...................................................................................................... 52
8.1.3. Door gasket ............................................................................................. 53
8.1.4. Outer housing.......................................................................................... 53
8.1.5. Control panel........................................................................................... 53
8.1.6. Front water drain..................................................................................... 53
8.1.7. Interior/exterior door compartment ..................................................... 53
8.2. Preventive maintenance..................................................................................... 55

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1. INTRODUCTION
This manual has been carefully prepared and reviewed to provide reliable information and
assistance for proper installation, use, and maintenance that will ensure proper operation
and prolong the life of the oven. This manual is divided into three parts, the first part
dedicated to the installation of the equipment at the working point, and the second part
focused on the use and the third part in the cleaning and maintenance of the oven.
Before any intervention or use of the equipment, it is necessary to read this
manual carefully and completely.
The manufacturer declines all implicit or explicit responsibility for any errors or omissions it
may contain.
- The oven may not be used by personnel who have not received any kind of training,
and who do not have the necessary skills or experience for the proper functioning
of the equipment. Do not let children use or play with the equipment.
- The owner of the equipment is obliged to have this manual read by personnel
responsible for its use and maintenance and to keep this manual in a safe place for
use by all users of the equipment and for future reference. If the equipment is sold
to others, they must be given this manual.
- This oven must only be used for its intended purpose, i.e., cooking, heating,
regenerating or dehydrating food. Any other use can be dangerous and can result
in personal injury and property damage.
- The equipment is shipped from the factory once it has been calibrated and has
passed rigorous quality and safety tests that ensure its correct operation.
The manufacturer will disclaim any responsibility for problems caused by
improper installation, modification, use or maintenance.

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2. TECHNICAL CHARACTERISTICS
2.1. Main characteristics Mychef Bake
BAKE
4 600X400
BAKE
6 600X400
BAKE
10 600X400
Exterior dimensions
(Width x Depth x
Height) (mm)
760x785x750
760x785x865
760x785x1155
Capacity
4 600x400
6 600x400
10 600x400
Distance between
guides (mm)
85
85
85
Table 1. Main characteristics of Mychef Bake ovens
The maximum recommended food load per 600x400 tray is 5 Kg.

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3. GENERAL SAFETY AND ACCIDENT PREVENTION REGULATIONS
3.1. Personnel responsible for using the equipment
The use of the equipment is reserved for trained personnel.
Personnel who perform any action on the oven, such as operation, cleaning,
installation, handling, etc., must be familiar with the safety regulations and
the Operating Instructions.
Do not allow unauthorized personnel to use, handle or clean the
equipment.
3.2. Electrical hazard
Work on the electrical supply side and access to live parts may only be carried out by
qualified personnel under their own responsibility. In any case, such access must be made
with the equipment disconnected from the power supply.
If the appliance is placed on a cart or on tables that have some mobility, do not allow it to
move while connected to the power supply to avoid possible damage to wiring, drainage
pipes or water inlets. If the equipment is to be moved or repositioned, the cables and the
drainage and water intake pipes must be disconnected.
3.3. Thermal hazard
When the equipment is in operation, the door should be opened slowly and carefully to
avoid possible burns from steam or hot air that may escape from inside the cooking
chamber.
Keep the ventilation openings free of obstacles. Do not install the
equipment in the vicinity of flammable products. Avoid positioning the
oven near heat sources such as stoves, grills, fryers, etc. Check the safety
distances in chapter Positioning.
DANGER OF ACCIDENT! Be careful when using food containers in the oven
when the top tray is 160 cm or more high. There is a risk of injury caused by
the hot contents of the trays.
While the oven is in operation, avoid touching metal parts and the door
glass as they may exceed 60°C. Touch only the handle and the control
panel.
3.4. Corrosion hazard
When using cleaning products, special attention and appropriate safety measures should
be taken when handling these products. Always read the safety data sheet for the different

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chemicals before use and follow the instructions for use. These products in contact with any
part of the body are abrasive and can cause skin and eye irritations and causticity.
During cleaning of the oven and in the event of aerosols or mist forming when handling
cleaning products, wear a mask with a P2 / P3 type particle filter, goggles for protection
against splashes and/or splashes and chemical protection gloves.
MyCare CleanDuo and DA21 cleaning products have been specially formulated for the
correct cleaning and protection of Mychef ovens with automatic washing. The product
contains, in addition to detergent, polish for a perfect finish. The use of this detergent is
mandatory in the Mychef Bake ovens.
Use CleanDuo in the Mychef Bake ovens equipped with the automatic
washing system. The use of other products will void the warranty.

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4. RECEPTION, TRANSPORT AND POSITIONING
Before carrying out the installation, the dimensions of the site where the equipment is to be
placed and the electrical and water connections must be verified and seen to be within the
parameters detailed in section 4.3.
4.1. Reception
Once the oven has been received, check that the model purchased corresponds to the
order.
Check that the packaging has not been damaged during transport and that no parts of the
equipment are missing. If you detect any anomaly or problem, contact your dealer
immediately.
4.2. Transport
The equipment should be transported in its original packaging to the closest location to the
point of installation to avoid damage as much as possible. It is recommended to keep the
original packaging until the equipment is properly installed and in operation.
To move the equipment and place it in your workspace, the following observations should
be taken into account:
-The measurements of the different models to pass through narrow places (corridors,
doors, narrow spaces). See chapter 2.
-The handling must be done with the necessary personnel to move the load of the
furniture taking into account the current occupational safety regulations at the place
of installation.
-The oven must always be in an upright position during transport. It must be lifted
perpendicularly to the ground and transported parallel to it.
-Make sure that during transport it does not tip over and is not hit by any object.
Be careful with the legs and the siphon when positioning the oven on the
final location.

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4.3. Positioning
-Place the oven at a comfortable distance from the wall so that the electrical and water
connections can be made. There must be a minimum clearance from the oven parts
to allow for proper ventilation and cooling. This minimum distance is:
o50mm on the left and right sides
o50mm from the back
o500mm from the top
-The equipment should be placed on a Mychef support table or wall mount.
-If there are sources of heat or steam near the equipment (stove, grill, iron, deep fryer,
pasta cooker, kettle, tilting frying pan etc.), these must be at a distance of more than
1 metre.
-Check that the oven is not exposed to hot air or vapours in the areas where the
cooling fans are located (front right and rear left).
Figure 1. Suction areas for cooling
-Once it is placed in the workspace, check that it is level.

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Figure 2. Example of a suitable location for installation
Be extremely careful with the cooling areas of the oven. If it sucks in vapours
or hot air it can drastically reduce the life span of the components.
For the installation of Mychef stacked ovens, follow the instructions supplied
with the corresponding stacking kit.
1000mm
50mm
500m
m
50mm
50mm

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5. INSTALLATION
5.1. Electrical connection
Check that the voltage reaching the point where the oven is to be switched on corresponds
to the operating voltage of the equipment.
The following table indicates the electrical characteristics of each oven:
Voltage
Power
(kW)
Rated current
(A)
Cross-section cable
(mm2)
4 600 x 400
400/3L+N/50-60
7.3
11
1.5
230/3L/50-60
7.3
20
2.5
230/L+N/50-60
7.3
32
4.0
6 600 x 400
400/3L+N/50-60
12.6
20
2.5
230/3L/50-60
12.6
35
6.0
10 600 x 400
400/3L+N/50-60
18.9
30
4.0
230/3L/50-60
18.9
52
10.0
Table 2. Electrical connection characteristics
Before carrying out any electrical work, make sure that no electrical current is supplied at
the point of connection of the equipment.
The device must be connected to the mains via an all-pole switch with a contact opening
distance of more than 3mm. Also install a class A differential device and an overcurrent
protection.
Always ensure effective grounding.
Connect the equipment to an equipotential bonding system using the contact specially
provided for this purpose (see equipotential bonding sign on the bottom left of the
equipment). If two pieces of equipment are stacked, both must be connected to the
equipotentiality system.
The connection to an equipotential system guarantees additional safety in
case of simultaneous earth leakage and differential failure.
The wiring and other safety devices used for the electrical installation must have the
appropriate section for the equipment in question.
In any case, respect the regulations in force for the connection of the
equipment to the low voltage network.

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Before starting the electrical installation, check that the electrical requirements of the oven
and the power supply are the same.
Once the connection has been made, check that no cables are loose and that they are all
firmly attached. Also secure the cable gland.
Never connect a phase to neutral or ground. Check that the installation
voltages correspond to those of the equipment.
The following subchapters show the three possible types of connections for Mychef ovens.
The voltage of each oven can be found on its identification sticker.
5.1.1. Three-phase connection 400V 3L+N
Color
Cable
■
Brown
L1
■
Black
L2
■
Grey
L3
■
Blue
Neutral
■
Green-yellow
Grounding
Table 3. Three-phase cable 400V 3L+N
5.1.2. Three-phase connection 230V 3L
Color
Cable
■
Brown
L1
■
Black
L2
■
Grey
L3
■
Green-yellow
Grounding
Table 4. Three-phase cable 230V 3L

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5.1.3. Single-phase connection 230V L+N
Color
Cable
■
Brown
L1
■
Blue
Neutral
■
Green-yellow
Grounding
Table 5. Single-phase connection 230V L+N
5.2. Water connection
5.2.1. Water input
Cold water (max. 30°C) ¾ inch 150 to 400 kPa dynamic flow pressure.
Drinking quality water with the following characteristics:
- Hardness between 3º and 6º FH
- PH between 6.5 and 8.5
- Chlorides (Cl-) less than 30 mg/L
- Chlorine (Cl2) less than 0.2 mg/L
- Iron (Fe) less than 0.1 mg/L
- Manganese (Mn) less than 0.05 mg/L
- Copper (Cu) less than 0.05 mg/L
- Conductivity less than 20uS/cm
Use of descaler and Mychef filter mandatory.
The use of water with different characteristics than those indicated may
cause serious problems in the components of the oven, such as corrosion in
the cooking chamber or the glass, premature failure of the solenoid valves,
etc.
Periodically check the quality of the water in the oven.
The oven has a water inlet ¾’’ at the back of the oven for steam generation and for self-
cleaning processes.

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Figure 3. Water intake
In the case of a new installation, the water must be left to run until the
connection is completely purified. This operation must be repeated each
time work or repairs are carried out on the water system that feeds the oven.
For correct operation, bear in mind that the pipe must have a constant slope of at least 5º.
5.2.2. Drain
For the correct operation of the steam system of the Bake ovens, the equipment must be
connected to a drainage system with a nominal diameter of 40mm (DN40) through a heat-
resistant pipe.
The Mychef Bake oven incorporates an internal system to block any odours that may come
from the drain.

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Figure 4. Drainage
For correct operation, bear in mind that the pipe must have a constant slope of at least 5º.
Only applicable to Mychef Bake ovens.
The drain must be a maximum of 1 meter long, have a diameter greater than
the drain connection and be free of bottlenecks.
5.3. Vapour condensation hood
Refer to the installation manual supplied with the fume hood for installation.
The vapour condensation hood is an optional extra. The hood can be
installed once the oven is installed.

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6. USE
6.1. Control Panel
The figure below shows the control panel for the Mychef Bake ovens. It consists of a central
screen with displays, indicators and buttons.
Figure 5. Control panel

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The functionality of each of them is explained below:
Figure 6. Control panel detail
A
C
E
C
B
D
F
G
B
H
I
J
K
L
M
N
O

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Block
Function
Description
A
Convection button
Convection mode selection button.
B
Convection mode
indicator
Mark the chosen mode.
C
Mixed mode button
Mixed mode selection button.
D
Mixed mode indicator
Mark the chosen mode.
E
Steam button
Steam mode selection button.
F
Steam mode indicator
Mark the chosen mode.
G
Display
Displays the selected parameter: humidity,
temperature, time, or fan speed.
H
Adjustment button -
Decreases the selected parameter: humidity,
temperature, time, or fan speed.
I
Adjustment button +
Increases the selected parameter: humidity,
temperature, time, or fan speed.
J
Moisture button
Moisture selection button.
K
Temperature button
Temperature selection button.
L
Time button
Time selection button.
M
Fan speed button
Fan speed selection button.
N
Self-cleaning CLEAN
button
Button for selecting the self-cleaning program.
O
START/STOP button
Oven on/off and start/stop button.
If the oven is on, but not cooking/washing, slight
pressure will start the cooking/washing cycle.
If the oven is on and cooking/washing, slight pressure
will cancel the cooking/washing cycle.
Table 6. Control panel description
The central display is a very important part when interacting with the oven, since it indicates
the value of each cooking parameter.
Figure 7. Central screen

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The parameter display format is explained below:
Icon
Function
The moisture level is shown with an H in the first digit. The
humidity value is shown next.
The chamber temperature is shown with a T in the first digit. The
temperature value in degrees Celsius is shown next.
The cooking time is shown with the two central points. The two
digits on the left are the hours, and the two digits on the right
are the minutes.
Cooking can also be continuous. In this case, CONT appears on
the display. For continuous cooking, press the adjustment key -
until CONT appears in the display.
The fan speed is shown with an F in the first digit. If the
convection fan is on high speed, HI is displayed. Otherwise, if the
convection fan is at a low speed, LO appears.
If the self-cleaning button is pressed, the central display will
show the message CLN. However, if the temperature in the
cooking chamber is too high to perform the self-cleaning
process, the message COOL is displayed, indicating that cooling
of the chamber must be performed prior to self-cleaning.
To start both self-cleaning and cooling, press START/STOP.

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This icon indicates that a cooking or cleaning process has been
completed.
The DOOR message appears when the door is opened during a
cooking or cleaning process.
The PREHEAT message is displayed during the oven preheating
processes, alternatively with the current oven chamber
temperature.
The LOAD message indicates that the oven has reached preheat
temperature and the oven is ready to charge. By closing the
door, the cooking cycle will start.
In the case of an error, the first two digits of the display show ER,
followed by the error number. Refer to the chapter on errors for
more information.
It is possible to change the operating parameters of the oven. In
the parameter edit menu, the central display shows a P, followed
by the parameter number. The two digits on the right show the
value of the parameter. Refer to the chapter on the configuration
menu for more information.
Table 7. Description of messages on the central screen
6.1.1. Switching on the equipment
The equipment is switched on or off by pressing the START/STOP button for two seconds.
In order to protect the oven from possible overheating, some protective
elements may work even when the oven is switched off. When the oven is at
a safe temperature it will automatically turn off.
If the equipment does not turn on, check the status of the safety thermostat and the service
switch, located at the rear of the equipment.