Mychef QUICK 1 Service manual

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PRODUCT MANUAL QUICK 1 - DT.MP.Q1.2202.2
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QUICK 1
Product Manual
Installation, use and maintenance

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PRODUCT MANUAL QUICK 1 - DT.MP.Q1.2202.2
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INDEX
1. GENERAL SAFETY AND ACCIDENT PREVENTION RULES ...............................4
1.1. Personnel in charge of the use of the equipment................................................ 4
1.2. Electrical hazard ....................................................................................................... 4
1.3. Thermal hazard......................................................................................................... 4
1.4. Corrosion hazard ..................................................................................................... 5
2. INTRODUCTION .............................................................................................6
3. TECHNICAL CHARACTERISTICS......................................................................7
3.1. Main features of the Mychef QUICK 1 ................................................................... 7
4. RECEPTION, TRANSPORT AND LOCATION ....................................................8
4.1. Reception.................................................................................................................. 8
4.2. Transport................................................................................................................... 8
4.3. Location..................................................................................................................... 9
5. INSTALLATION .............................................................................................12
5.1. Electrical connection ............................................................................................. 12
5.1.1. Single-phase connection 230V L+N ......................................................... 13
5.2. Catalytic filter installation ...................................................................................... 13
6. USE...............................................................................................................15
6.1. Control panel.......................................................................................................... 15
6.1.1. Switching on the equipment...................................................................... 19
6.1.2. Cooking control........................................................................................... 20
Temperature and time-controlled cooking with temperature
adjustment .................................................................................................... 20
Oven status indicators ................................................................ 21
6.1.3. Start of the cooking cycle ........................................................................... 22
6.1.4. End of cycle.................................................................................................. 23
6.1.5. Saving a programme .................................................................................. 23
6.1.6. Recovering a programme .......................................................................... 23
6.1.7. Quick memories .......................................................................................... 24
6.2. Errors and alarms ................................................................................................... 24
7. MAINTENANCE ............................................................................................27
7.1. Cleaning.................................................................................................................. 27
7.1.1. Suction and door gasket ............................................................................ 28
Aspiration ..................................................................................... 28
Door gasket.................................................................................. 29

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7.1.2. Outer casing................................................................................................. 30
7.1.3. Control panel ............................................................................................... 31
7.1.4. Cooling filter ................................................................................................ 31
7.1.5. Accessories .................................................................................................. 32
7.2. Preventive maintenance........................................................................................ 32

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1. GENERAL SAFETY AND ACCIDENT PREVENTION RULES
1.1. Personnel in charge of the use of the equipment
The appliance can be used by children aged 8 years and above and by persons with
reduced physical, sensory, or mental capabilities or lack of experience and knowledge, only
if they have received supervision or instruction concerning the hazards involved. Children
must not play with the appliance. Cleaning and maintenance work is the responsibility of
the user and must not be carried out by children without supervision.
Personnel performing any action on the oven, whether it be 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.
1.2. 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 are mobile, do not allow it to move
while it is connected to the power supply in order to avoid possible damage to the wiring,
drain pipes or water inlet pipes. If the appliance is to be moved or repositioned, the cables
must be disconnected.
1.3. 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.
Accident hazard. Take care when using food pans in the oven when the top shelf is 160 cm
or more. There is a risk of injury from the hot contents of the trays.
Keep ventilation openings free of obstructions. 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.

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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.
1.4. Corrosion hazard
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.

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2. 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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3. TECHNICAL CHARACTERISTICS
3.1. Main features of the Mychef QUICK 1
QUICK 1
External measurements (W
x D x H)
410x 397x 598 mm
Capacity
31 x 31 x 18 cm
Servings/Hour
20
Table 1. Main features of Mychef QUICK 1 oven
The A-weighted sound pressure level of Mychef ovens is less than 70dB (A).

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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 connections must be verified.
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 0.
-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.

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Figure 1. Oven fixing points
The oven must never be held by the door.
4.3. Location
-Place the oven at a convenient distance from the wall so that electrical 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
o50mm at the top
-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).

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Figure 2. Suction zone for refrigeration
Under no circumstances obstruct the breathing zones or place any element
that could hinder the air intake. Do not place any heat source that could heat
up the cooling air.
-Once it is in place in the workspace, check that it is level.
Figure 3. Example of a suitable installation site
1000mm
50mm
50mm
50mm
50mm