Mychef Cook User manual

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INDEX
1. INTRODUCTION ...........................................................................................................3
2. TECHNICAL CHARACTERISTICS.................................................................................4
2.1 Main characteristics Mychef Cook .....................................................................4
2.2 Main characteristics Mychef Snack....................................................................4
2.3 Main characteristics Mychef Bake......................................................................4
2.4 Main characteristics Mychef Bakershop............................................................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..................................................................................................7
4. RECEPTION, TRANSPORT AND POSITIONING...........................................................7
4.1 Reception..............................................................................................................7
4.2 Transport..............................................................................................................7
4.3 Positioning ...........................................................................................................8
5. INSTALLATION ............................................................................................................9
5.1 Electrical connection ...........................................................................................9
5.1.1 Three-phase connection 400V 3L+N ........................................................10
5.1.2 Three-phase connection 230V 3L .............................................................11
5.1.3 Single-phase connection 230V L+N..........................................................11
5.2 Water connection ...............................................................................................11
5.2.1 Water input..................................................................................................11
5.2.2 Drain ............................................................................................................12
5.3 Vapour condensation hood ...............................................................................13

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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 two parts, the
first part dedicated to the installation of the equipment at the working point, and the
second part focused on 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 Cook
4 GN 1/1
6 GN 1/1
10 GN 1/1
Dimensions (Width x
Depth x Height)
760x710x615
760x710x750
760x710x1022
Capacity
4 GN 1/1 65mm
6 GN 1/1 65mm
10 GN1/1 65mm
Power (3L+N)
7.3kW
9.3kW
15.6kW
Distance between
runners
68mm
68mm
68mm
Meals/day
35-90
45-110
80-160
Intensity (3L+N)
12A
15A
25A
Cable section
1.5mm2
1.5mm2
2.5mm2
Table 1: Main characteristics of Mychef Cook ovens
The maximum recommended food load per 65mm GN 1/1 tray is 5 kg.
2.2 Main characteristics Mychef Snack
4 GN 2/3
4 GN 1/1
Dimensions (Width x
Depth x Height)
620x692x522
760x762x522
Capacity
4 460x330
4 600x400
Power (3L+N)
3.3kW
6.3kW
Distance between
runners
75mm
75mm
Meals/day
15A
15A
Intensity (3L+N)
1.5mm2
1.5mm2
Table 2: Main characteristics of Mychef Snack ovens
The maximum recommended food load per tray GN 1/1 is 5 kg. The maximum
recommended food load per tray GN 2/3 is 3.5 Kg.
2.3 Main characteristics Mychef Bake
4 600X400
6 600X400
10 600X400
Dimensions (Width x
Depth x Height)
760x785x750
760x785x865
760x785x1155
Capacity
6 600x400
6 600x400
10 600x400
Power (3L+N)
7.3kW
9.6kW
14.4kW
Distance between
runners
85mm
85mm
85mm
Meals/day
11A
16A
23A
Intensity (3L+N)
1.5mm2
1.5mm2
2.5mm2
Table 3: Main characteristics of Mychef Bake ovens
The maximum recommended food load per 600x400 tray is 5 kg.

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2.4 Main characteristics Mychef Bakershop
4 460X330
4 600X400
6 600X400
10 600X400
Dimensions (Width x
Depth x Height)
620x692x522
760x762x522
760x762x646
760x762x946
Capacity
4 460x330
4 600x400
6 600x400
10 600x400
Power (3L+N)
3.3kW
6.3kW
9.3kW
27.9kW
Distance between
runners
75mm
75mm
75mm
75mm
Meals/day
15A
15A
15A
25A
Intensity (3L+N)
1.5mm2
1.5mm2
1.5mm2
2.5mm2
Table 4: Main characteristics of Mychef Bakershop ovens
La carga máxima recomendada de alimentos por bandeja 600x400 es de 5 Kg. La
carga máxima recomendada de alimentos por bandeja 460x330 es de 3.5 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 GN 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.

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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 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 combi steamer 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 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 Cook and Mychef Bake ovens.
Use CleanDuo in the Mychef Cook and Mychef Bake ovens equipped with
the automatic washing system. The use of other products will void the
warranty.
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 the installation sheet.
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 work space, 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.

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- 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.
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:
o 50mm on the left and right sides
o 50mm from the back
o 500mm 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.
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.
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.
1000m
m
500m
m
50mm
50mm
50mm

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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.
Before starting the electrical installation, check that the electrical requirements of the
oven and the power supply are the same.
For its correct connection after positioning, you will need a cable with a length that
allows you to reach the connection point plus about 20cm, to make the connection at
the back of the equipment. Remove the rear plate from the unit. Insert the cable
through the cable gland at the bottom left of the oven (looking at the cabinet from the
rear).
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.
5.1.1 Three-phase connection 400V 3L+N
Color
Cable
■
Brown
L1
■
Black
L2
■
Grey
L3
■
Blue
Neutral
■
Green-yellow
Earth
Table 4: Three-phase cable 400V 3L+N.

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5.1.2 Three-phase connection 230V 3L
Cable
Cable
■
Brown
L1
■
Black
L2
■
Grey
L3
■
Green-yellow
Earth
Table 5: Three-phase cable 230V 3L Mychef.
5.1.3 Single-phase connection 230V L+N
Color
Cable
■
Brown
L1
■
Blue
Neutral
■
Green-yellow
Earth
Table 6: Single-phase cable 230V L+N Mychef.
5.2 Water connection
5.2.1 Water input
Cold water (max. 30°C) ¾inch 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 of the glass, premature failure of the solenoid
valves, etc.

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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.
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.
5.2.2 Drain
For the correct operation of the steam system of the Cook and 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 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 Cook and Mychef Bake ovens.
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.