Mychef SNACK User manual

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PRODUCT MANUAL SNACK - DT.MP. SN.2202.2
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SNACK
SNACK AIR | SNACK AIR-S
Product Manual
Installation, use and maintenance

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PRODUCT MANUAL SNACK - DT.MP. SN.2202.2
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INDEX
1. INTRODUCTION................................................................................................................. 4
2. TECHNICAL CHARACTERISTICS ....................................................................................... 5
2.1. Main features SNACK AIR/AIR-S ................................................................................... 5
3. GENERAL SAFETY AND ACCIDENT PREVENTION RULES.................................................. 6
3.1. Personnel in charge of the use of the equipment....................................................... 6
3.2. Electrical hazard .............................................................................................................. 6
3.3. Thermal hazard................................................................................................................ 6
3.4. Danger of corrosion........................................................................................................ 7
4. RECEPTION, TRANSPORT AND LOCATION..................................................................... 8
4.1. Reception......................................................................................................................... 8
4.2. Transport.......................................................................................................................... 8
4.3. Location............................................................................................................................ 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 inlet.......................................................................................................... 13
5.2.2. Water connection kit to carafe......................................................................... 14
5.3. Steam condensation hood........................................................................................... 14
6. USE....................................................................................................................................15
6.1. Control panel................................................................................................................. 15
6.1.1. Switching on the equipment............................................................................ 21
6.1.2. Cooking control................................................................................................. 21
6.1.3. Start of the cooking cycle................................................................................. 24
6.1.4. End of cycle........................................................................................................ 25
6.1.5. Speed selection................................................................................................. 25
6.1.6. Saving a programme ........................................................................................ 26
6.1.7. Recovering a programme ................................................................................ 27
6.1.8. Quick memories ................................................................................................ 27
6.2. NightWatch.................................................................................................................... 27
6.3. Errors and alarms .......................................................................................................... 28

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7. USE OF THE REMOTE CONTROL ....................................................................................30
7.1. Mychef Smart Control configuration .......................................................................... 30
7.1.1. Creating a new user.......................................................................................... 30
7.1.2. Wi-Fi connectivity.............................................................................................. 31
7.1.3. Linking the oven with the device (mobile, tablet or computer)................... 33
7.1.4. Control panel..................................................................................................... 34
7.2. Google Home and voice assistant configuration...................................................... 38
7.2.1. Synchronization of devices to Google Home ................................................ 38
7.2.2. Voice commands for oven control .................................................................. 41
7.2.3. Adding automated routines............................................................................. 42
7.3. Support functionalities ................................................................................................. 45
7.3.1. Reset Wi-Fi configuration ................................................................................. 45
7.3.2. Show MAC address........................................................................................... 45
7.3.3. Unlink service "Mychef Control"...................................................................... 46
7.3.4. Desktop application for smart control............................................................ 46
7.4. Table of states ............................................................................................................... 47
7.5. Recipes........................................................................................................................... 47
8. MAINTENANCE................................................................................................................49
8.1. Cleaning......................................................................................................................... 49
8.1.1. Aspiration........................................................................................................... 49
8.1.2. Door gasket ....................................................................................................... 50
8.1.3. Outer casing ...................................................................................................... 51
8.1.4. Control panel..................................................................................................... 51
8.1.5. Front water drain............................................................................................... 51
8.1.6. Inner-outer door compartment ....................................................................... 51
8.2. Preventive maintenance............................................................................................... 52

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1. INTRODUCTION
This manual has been carefully prepared and revised in order to provide reliable
information and assistance for correct installation, use and maintenance that will ensure
proper operation and prolong the life of the oven. This manual is divided into parts3, the
first part dedicated to the installation of the equipment at the working point, the second
part to the use and the third part focused on the cleaning and maintenance of the oven.
Before carrying out 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 must not be used by personnel who have not received any training, skills
or experience necessary for the correct operation of the equipment. Do not allow
children to use or play with the equipment.
- The owner of the equipment is obliged to have this manual read by the personnel
in charge of its use and maintenance, as well as to keep this manual in a safe place
so that it can be used by all users of the equipment and for future reference. If the
equipment is sold to other persons, this manual must be handed over to them.
- This oven must only be used for its intended purpose, i.e., cooking, heating,
regenerating or dehydrating food. Any other use may be dangerous and may result
in personal injury and damage to property.
- The equipment is shipped from the factory once it has been calibrated and passed
rigorous quality and safety tests to ensure its correct operation.
The manufacturer shall disclaim any liability for problems caused by
improper installation, modification, misuse, or improper maintenance.

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2. TECHNICAL CHARACTERISTICS
2.1. Main features SNACK AIR/AIR-S
SNACK
4 GN 2/3
upper opening
SNACK
4 GN 1/1
upper opening
SNACK
4 GN 2/3
lateral opening
SNACK
4 GN 1/1
lateral opening
External
measurements (W x
D x H) (mm)
620x690x522
760x760x522
620x690x522
760x760x522
Capacity
4 GN 2/3
4 GN 1/1
4 GN 2/3
4 GN 1/1
Table 1. Main features of Mychef SNACK AIR/AIR-S ovens
The maximum recommended food load per GN tray is 3.5kg.

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3. GENERAL SAFETY AND ACCIDENT PREVENTION RULES
3.1. Personnel in charge of the use of the equipment
The use of the equipment is reserved for trained personnel.
Personnel performing any action on the oven, be it use, cleaning,
installation, handling, etc., must be aware of the safety regulations and
operating instructions.
Do not allow unauthorized personnel to use, handle or clean the
equipment.
3.2. Electrical hazard
Work on the electrical power supply and access to live parts may only be carried out by
qualified personnel under their own responsibility. In any case, such access must be carried
out with the equipment disconnected from the mains.
If the appliance is placed on a trolley or on tables that have some mobility, do not allow it to
move while it is connected to the power supply in order to avoid possible damage to the
wiring or water inlet pipe. If the unit is to be moved or repositioned, the wiring and water
inlet pipe must be disconnected.
3.3. Thermal hazard
When the appliance is in operation, the door must be opened slowly and carefully to avoid
possible burns from steam or hot air escaping from inside the cooking chamber.
Keep ventilation openings clear of obstacles. Do not install the equipment
in the vicinity of flammable products. Avoid positioning the oven near heat
sources such as hobs, griddles, fryers, etc. Check the safety distances in
section Location.
DANGER OF ACCIDENT! Take care when using food containers in the oven
when the upper shelf is 160 cm or higher. There is a risk of injury from the
hot contents of the trays.
While the oven is in operation, avoid touching metal parts and the door
glass, as they can exceed 60°C. Touch only the handle and the control panel.

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3.4. Danger of corrosion
When using cleaning products, special care and appropriate safety measures should be
taken when handling these products. Always read the safety data sheet of the different
chemical products 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
caustications.
During the cleaning process of the combi steamer and in case of formation of aerosols or
mist during the handling of the cleaning products, wear a mask with particle filter type P2 /
P3, goggles against splashes and/or projections and chemical protection gloves.
The DA21 cleaning product has been specially formulated for the correct cleaning and
protection of Mychef ovens with manual assisted washing. The product contains, in addition
to detergent, rinse aid for a perfect finish. The use of this detergent is mandatory for Mychef
SNACK ovens.
Use DA21 detergent in Mychef SNACK ovens. Use of other products will
void the warranty.

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4. RECEPTION, TRANSPORT AND LOCATION
Before installation, the dimensions of the site where the equipment is to be located and the
electrical and water connections must be checked to ensure that they are 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 distributor
immediately.
4.2. Transport
The equipment should be transported in its original packaging to the location closest 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 operational.
When moving the equipment and placing it in its workspace, the following remarks should
be taken into account:
-The dimensions of the different models to pass through narrow places (corridors,
doors, narrow spaces). See chapter 2.
-Handling must be carried out by the personnel necessary to move the load of the
furniture, taking into account the current occupational safety regulations at the place
of installation.
-During transport, the oven must always be in an upright position. It must be lifted
perpendicular to the floor and transported parallel to the floor.
-Make sure that it does not tip over during transport and that it does not hit any
objects.
Be careful with the legs and the siphon when positioning the oven on the
final location.

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4.3.Location
-Place the oven at a convenient distance from the wall so that electrical and water
connections can be made. There must be a minimum distance between the oven
parts so that it can ventilate and cool properly. This minimum distance is:
o50mm on the left and right sides
o50mm at the rear
o500mm from the top
-The equipment must be placed on a Mychef support table or wall bracket.
-If there are sources of heat or steam near the equipment (cooker, grill, griddle, 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 area and rear left area).
Figure 1. Suction zones for cooling
-Once it is in place in the workspace, check that it is level.

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Figure 2. Example of a suitable installation site
Be extremely careful with the cooling zones of the oven. If it draws in fumes
or hot air, this can drastically reduce the life span of the components.
For the installation of stacked Mychef ovens, please follow the instructions
supplied with the stacking kit.
1000mm
50mm
500m
m
50mm
50mm

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5. INSTALLATION
5.1. Electrical connection
Check that the voltage at the point where the oven is to be connected coincides with the
operating voltage of the equipment.
The following table indicates the electrical characteristics of each of the devices:
Voltage
Power
(kW)
Rated current
(A)
Cable cross-section
(mm2)
4 GN 2/3
230/L+N/50-60
3.6
15.7
2.5
AIR 4 GN 1/1
230/L+N/50-60
6.3
6.1
1
AIR-S 4 GN 2/3
400/3L+N/50-60
3.6
27.4
4
AIR-S 4 GN 1/1
400/3L+N/50-60
6.3
10
1.5
Table 2. Electrical wiring characteristics
Before carrying out any electrical work, make sure that there is no electrical current at the
connection point of the equipment.
The equipment must be connected to the mains via an all-pole circuit breaker with a contact
opening distance of more than 3mm. Also install a class A residual current device and
overcurrent protection.
Always ensure effective grounding.
Connect the device to an equipotential bonding system using the contact specially
provided for this purpose (see equipotential bonding sign on the bottom left-hand side of
the device). If two devices are stacked, both devices must be connected to the equipotential
bonding system.
Connection to an equipotential bonding system ensures additional safety
in the event of simultaneous earth leakage and differential failure.
The wiring and other safety devices used for the electrical installation must have the
appropriate cross-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 mains supply are the same.
Once the connection has been made, check that no cable is loose and that all cables are
securely fastened. 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 sub-chapters show the possible connection types for Mychef ovens. The
voltage of each oven can be found on the oven identification sticker.
5.1.1. Three-phase connection 400V 3L+N
Colour
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
Colour
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
Colour
Cable
■
Brown
L1
■
Blue
Neutral
■
Green-yellow
Grounding
Table 5. Single-phase cable 230V L+N
5.2.Water connection
5.2.1. Water inlet
Cold water (max. 30°C) ¾ inch from 150 to kPa400 dynamic flow pressure.
Water of drinking quality 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 decalcifier and Mychef filter mandatory.
The use of water with characteristics other than those indicated may cause
serious problems in the oven components, such as corrosion in the baking
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 ¾'' water inlet at the rear of the oven for steam generation and for self-
cleaning processes.

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Figure 3. Water inlet for SNACK AIR-S
In the case of a new installation, the water must be allowed to run until the
connection is completely purified. This operation must be repeated each
time that work, or repairs are carried out on the water system supplying the
oven.
5.2.2. Water connection kit to carafe
Refer to the installation manual supplied with the water pump kit for installation.
The water pump is an accessory. It can be installed after the oven has
been installed.
5.3. Steam condensation hood
Refer to the installation manual supplied with the steam hood for installation.
The steam condensation hood is an accessory. The hood can be installed
after the oven has been installed.

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6. USE
6.1.Control panel
The control panel of the SNACK ovens has three cooking phases, allows you to manage the
humidity, temperature, time, and fan speed parameters and to save programmes. In
addition, it has eight quick access memories.
The following figures show the control panel of a Mychef SNACK AIR and SNACK AIR-S
oven. Each panel consists of a central screen with displays, indicators, and buttons.
Figure 4. SNACK AIR-S control panel

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Figure 5. SNACK AIR control panel

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

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Block
Function
Description
A
Phase 1 button
First cooking phase selection button.
B
Phase 1 indicator
Flashing indicates that we are in phase 1. In fixed colour, it
indicates that this phase is active.
C
Phase 2 button
Second cooking phase selection button.
D
Phase 2 indicator
Flashing indicates that we are in phase 2. In fixed colour, it
indicates that this phase is active.
E
Phase 3 button
Third cooking phase selection button.
F
Phase 3 indicator
Flashing indicates that we are in phase 3. In fixed colour, it
indicates that this phase is active.
G
Visualisation display
Displays the selected parameter: humidity, temperature,
time, or fan speed.
H
Programme button
Allows you to record or retrieve a programme.
I
Adjustment button -
Decreases the selected parameter: programme, level,
humidity, temperature, time, or fan speed.
J
Adjustment button +
Increases the selected parameter: programme, level,
humidity, temperature, time, or fan speed.
K
Level button
Allows the parameters of a proofer or other accessory to
be adjusted from the same control unit.
L
Humidity button
Humidity selection button. AIR-S model only.
M
Temperature button
Temperature selection button.
N
Time button
Time selection button.
O
Fan speed button
Fan speed selection button. AIR-S model only.
P
Quick memory button
block M1...M8
With a long press, it saves the current parameters in a
specified memory.
With a short press, it executes the cooking in the memory.
Q
START/STOP button
On/Off and oven start/stop button.
If the oven is on, but not cooking, pressing lightly will start
preheating.
If the oven is preheating, pressing lightly will skip
preheating.
If the oven is on and cooking, pressing lightly will cancel
the cooking cycle.
Table 6. Control panel description

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The central display is a very important part of interacting with the oven, as it indicates the
value of each cooking parameter.
Figure 7. Central display
The display format of the parameters is explained below:
Icon
Function
The humidity level is displayed with an H in the first digit. The
humidity value is then displayed. Not available on AIR models.
The temperature of the chamber is displayed with a T in the first
digit. The temperature value in degrees Celsius is then
displayed.
The cooking time is shown by the two central dots. 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
button - until CONT appears on the display.
The fan speed is displayed with an F in the first digit. If the
convection fan is at high speed, HI is displayed. Otherwise, if the
convection fan is at low speed, LO is displayed. Not available on
AIR models.

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The programme is shown with a P in the first digit, followed by
the programme number.
The level is displayed either by indicating THIS or FER.
Level 1 (THIS) accesses the oven parameters, and level 2 (FER)
accesses the proofer parameters (OPTIONAL).
This icon indicates that a cooking process has been completed.
The DOOR message appears when the door is opened during a
cooking process.
The PREHEAT message is displayed during preheating
processes with the oven, alternately with the current
temperature of the cooking chamber.
The LOAD message indicates that the oven has reached the
preheating temperature and the oven can now be loaded.
Closing the door will start the cooking cycle.
In the event of an error, the first two digits of the display show
ER, followed by the error number. Refer to the error chapter for
more information on this.
It is possible to modify the operating parameters of the oven. In
the parameter editing menu, the central display shows a P,
followed by the parameter number. The two digits to the right
show the parameter value. Refer to the configuration menu
chapter for more information on this.
Table 7. Description of central display messages