Mychef SNACK User manual

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PRODUCT MANUAL SNACK - DT.MP.SN.2103.2
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SNACK
Product Manual
Installation, use and maintenance

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PRODUCT MANUAL SNACK - DT.MP.SN.2103.2
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INDEX
1. INTRODUCTION...........................................................................................4
2. TECHNICAL CHARACTERISTICS ...................................................................5
2.1. Main characteristics Mychef Snack ..................................................................... 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.............................................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 ..................................................... 12
5.2. Water connection................................................................................................ 13
5.2.1. Water input .............................................................................................. 13
5.2.2. Water connection kit to carafe............................................................... 14
5.3. Vapour condensation hood............................................................................... 14
6. USE.............................................................................................................15
6.1. Control Panel....................................................................................................... 15
6.1.1. Switching on the equipment.................................................................. 20
6.1.2. Cooking control....................................................................................... 20
6.1.3. Start of the cooking cycle....................................................................... 23
6.1.4. End of cycle.............................................................................................. 24
6.1.5. Speed selection....................................................................................... 24
6.1.6. Saving a program.................................................................................... 25
6.1.7. Retrieve a program ................................................................................. 25
6.1.8. Quick memories ...................................................................................... 26
6.2. NightWatch.......................................................................................................... 26
6.3. Errors and alarms ................................................................................................ 27

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7. REMOTE CONTROL USE.............................................................................29
7.1. Remote control setup ......................................................................................... 29
7.1.1. Creating a new user................................................................................ 29
7.1.2. Wi-Fi connectivity.................................................................................... 30
7.1.3. Linking the oven to the device (mobile phone, tablet or computer) 32
7.1.4. Control panel........................................................................................... 33
7.2. Google home setup and voice assistant .......................................................... 36
7.2.1. Synchronizing oven to Google Home................................................... 36
7.2.2. Voice commands for oven control ........................................................ 40
7.2.3. Adding automated routines................................................................... 41
7.3. Support functions................................................................................................ 44
7.3.1. Reset Wi-Fi settings................................................................................. 44
7.3.2. Show MAC address................................................................................. 44
7.3.3. Unlink the "Mychef Control" service ..................................................... 45
7.3.4. Desktop application for intelligent control .......................................... 45
7.4. Table of states ..................................................................................................... 46
7.5. Recipes................................................................................................................. 46
8. MAINTENANCE ..........................................................................................48
8.1. Cleaning............................................................................................................... 48
8.1.1. Suction...................................................................................................... 48
8.1.2. Door gasket ............................................................................................. 49
8.1.3. Outer housing.......................................................................................... 50
8.1.4. Control panel........................................................................................... 50
8.1.5. Front water drain..................................................................................... 50
8.1.6. Interior/exterior door compartment ..................................................... 50
8.2. Preventive maintenance..................................................................................... 51

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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 Snack
SNACK
4 GN 2/3
SNACK
4 GN 1/1
Exterior dimensions
(Width x Depth x Height)
(mm)
620x690x522
760x760x522
Capacity
4 GN 2/3
4 GN 1/1
Table 1. Main characteristics of Mychef Snack ovens
The maximum recommended food load per GN 1/1 tray is 5 Kg. The maximum
recommended food load per GN 2/3 tray is 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 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 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.
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
Snack ovens.
Use DA21 detergent in the Mychef Snack. 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 rear
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