Omcan Ce-es-0004-rh User manual

Convection Oven

Model CE-ES-0004-RH

Instruction Manual

Revised - 9/15/2014

Toll Free: 1-800-465-0234

Fax: 905-607-0234

Email: [email protected]

www.omcan.com

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Table of Contents

Section

General Information

Safety and Warranty

Installation

Operation

Maintenance

Parts Breakdown

Electrical Schematics

Notes

Warranty Registration

Model CE-ES-0004-RH

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General Information

Safety and Warranty

Omcan Manufacturing and Distributing Company Inc. and Food Machinery of America, Inc. dba Omcan

are not responsible for any harm or injury caused due to any person’s improper or negligent use of

this equipment. The product shall only be operated by someone over the age of 18, of sound mind, and

not under the inuence of any drugs or alcohol, who has been trained in the correct operation of this

machine, and is wearing authorized, proper safety clothing. Any modication to the machine voids any

warranty, and may cause harm to individuals using the machine or in the vicinity of the machine while

in operation.

TECHNICAL SERVICE

A technical check-up once or twice a year helps prolong the life of the appliance and guarantees better

operation. Make sure that assistance is carried out solely and exclusively by qualied personnel. For any spare

parts orders or for any information about the appliance, always mention the serial number and model (data

indicated on the “technical data” plate at the rear of the oven).

CHECK PACKAGE UPON ARRIVAL

Upon receipt of an Omcan shipment please inspect for external damage. If no damage is evident on the

external packaging, open carton to ensure all ordered items are within the box, and there is no concealed

damage to the machine. If the package has suffered rough handling, bumps or damage (visible or concealed),

please note it on the bill of lading before accepting the delivery and contact Omcan within 24 hours, so we may

initiate a claim with the carrier. A detailed report on the extent of the damage caused to the machine must be

lled out within three days, from the delivery date shown in the shipping documents. Omcan has no recourse

for damaged products that were shipped collect or third party.

GENERAL WARNINGS

Very Important: keep this instruction book together with the appliance for future consultation.

These warnings were drafted for your safety and for that of others. Please read them carefully before installing

or using the appliance:

If, on receipt of the goods, the packaging is damaged, write the following on the delivery note: “I REVERSE

THE RIGHT TO CONTROL THE GOODS”, specify the damage and get the driver to sign in acceptance; send

a claim in writing to the seller within 4 calendar days from the date of receipt. No claim shall be accepted after

such period.

The appliance is intended for professional use and must be utilized by qualied personnel trained to use it.

Any modication which may be necessary on the electrical system to enable installation of the appliance, must

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Safety and Warranty

Installation

be carried out solely by competent personnel.

It is dangerous to modify or attempt to modify the characteristics of this appliance.

Never clean the appliance with direct water jets, because, if any water enters, it could limit the machine’s

safety.

Before doing any maintenance or cleaning jobs, disconnect the appliance from the electrical mains and allow it

to cool.

When the tilting door is wide open, do not put anything on the surface, because the door hinges could be

irreparably damaged.

Do not attempt to carry out the periodic controls or any repairs by yourself. Contact the nearest Service Centre

and use only original spare parts.

1 YEAR WARRANTY

WARNING:

The packaging components are classied as normal solid urban waste and can therefore be disposed of

without difculty.

In any case, for suitable recycling, we suggest disposing of the products separately (differentiated

waste) according to the current norms.

DO NOT DISCARD ANY PACKAGING MATERIALS IN THE ENVIRONMENT!

INSTRUCTIONS FOR THE INSTALLER

DOBRA convection ovens are recommended to be located in an open area. If it is necessary to install the oven

in an enclosed area due to space considerations, the back of the oven, where all the mechanisms, electric and

precision equipment are located, must be 10 - 12mm / 4 - 5” from any furniture or the wall. This allows oxygen

to circulate, ensuring that the DOBRA convection oven will function correctly.

It is recommended the oven to be installed by qualied personnel with knowledge of all regulatory

requirements. Please note the specications on the card attached to the DOBRA convection oven, indicating

the voltage, amperes, power rating and connection block.

Check that the electrical installation on the premises meets established requirements. If it does not, it would

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Installation

Operation

be highly advisable to have a separate installation for the DOBRA convection oven which complies with all

existing regulations regarding fuses, differential circuit breaker and earth. If any of the sockets on the premises

comply with the aforementioned protocols, the DOBRA convection oven may be connected to them.

WARNING: before performing any technical service, it is absolutely essential to disconnect the power

supply and for the steam oven, turn the water off at the mains.

USE INSTRUCTIONS

For rst use, we advise you to let the appliance to run load-free at maximum temperature for about one hour. In

this way, any unpleasant smells due to thermal insulation and residual work grease are eliminated.

This appliance must be used solely for the purpose for which it was expressly designed, i.e. cooking foods in

the oven. Any other use is considered unsuitable and will void the warranty.

The appliance can be used: for all oven cooking of deserts, pizzas, meat, sh, vegetables, as well as for

gratinating, and for re-conditioning cooled and frozen foods.

When placing food in the cooking compartment, leave a space of at least 40mm / 2” between pans in order not

to over-obstruct air circulation.

Do not use pans with higher than necessary edges: edges are barriers which prevent the circulation of hot air.

Warm up the oven before every cooking operation to obtain maximum uniformity.

Do not salt foods in the cooking compartment.

RESIDUAL RISKS

After a cooking operation, open the door cautiously, to avoid a violent outow of heat which could cause burns.

While the oven is in operation, pay attention to the hot zones (marked on the appliance) of its external

surfaces.

Place the machine on a bench or similar support, at a height of at least 85cm / 33” from the oor.

The bench or support must be able to support the weight of the machine and house it correctly.

The appliance contains electrical parts and must never be washed with a jet of water or steam.

6

Operation

The appliance is electrically connected: before attempting any cleaning operation, cut power to the appliance.

To prevent incorrect connection of the appliance, the relevant electrical and water connections are marked by

identication plates.

Do not use the door handle to move the appliance (the glass panel may break).

When the tilting door is wide open, there is the risk that things could be placed on the surface with the risk of

irreparably damaging the door hinges.

COOKING ADVICE

TRADITIONAL COOKING: Heat is supplied from above and below and, therefore, it is preferable to use the

central guides. If cooking requires extra heat from above and below, use the top or bottom guides.

CONVECTION COOKING: Heat is transferred to the foods by pre-heated air, forced to circulate by in the

cooking chamber. The heat quickly and uniformly reaches all parts of the chamber, enabling simultaneous

cooking of different types of food (providing they have the same cooking temperature), placed on the shelves

without mixing tastes and smells. Convection cooking is particularly convenient for rapid de freezing, and for

sterilizing preserves and drying mushrooms and fruit.

COOKING WITH THE GRILL: Grilling is effected by the thermal radiation of an incandescent electrical

heating-element. The temperature produced by the infrared rays is very high and one way (downward from

above), and, therefore, food surfaces are immediately browned.

COOKING WITH THE VENTILATED GRILL: Forced circulation of air is combined with thermal radiation

produced by the grill, and this allows heat to gradually penetrate the inside of the food without burning the

surface.

COOKING DESSERTS: Desserts require a very high temperature (usually from 150 - 200°C / 302 - 392°F)

and a pre-heated oven (about ten minutes). The oven door must not be opened until at least 3/4 of the cooking

time has elapsed. Whipped dough must be difcult to detach from a spoon because excessive uidity would

prolong cooking time to no avail.

COOKING MEAT AND FISH: Meat to be cooked should weight at least 1 kg. / 2.2 lbs. to prevent it drying too

much. Very tender red meats to be cooked rare, which must be cooked on the outside to keep all their gravy,

require short cooking time at high temperature (200 - 250°C / 392 - 482°F). The gravy ingredients must be

placed immediately in the pan only if the cooking temperature is brief, otherwise they should be added during

the last half-hour. You can check the degree of cooking by squashing the meat with a spoon: if the meat does

not yield, it is correctly cooked. For roast beef and llet, which must remain pink inside, cooking time must

be very brief. Meats may be placed on a plate suitable for oven cooking or directly on the grill, under which

you should place a tray to collect the gravy. When cooking has nished, we advise you to wait for 15 minutes

before cutting the meat so that the gravy does not come out. Before being served, the dishes may be kept hot

in the oven at minimum temperature.

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Operation

GRILLING: Almost all meats may be grilled, with the exception of some lean game meats and meat loaves.

Apply a little oil on the meat or sh to be cooked and always place them on the grill - put the grill in the guides

nearest or furthest from the grill heating element in proportion to the meat, in order to avoid burning the surface

and cooking the inside insufciently. It is useful to place a tray under the grill to collect drops of gravy and fat.

BAKING ADVICE

VERY IMPORTANT: To properly bake pre-baked bread in the dobra convection oven, the pre baked

bread must be completely defrost.

In convection ovens, cooking takes place through the circulation of hot air. Therefore, it is necessary to leave

space at the sides of and between the products. This will result in uniform, perfect baking, using less time and

energy.

PRE HEATING: It is advisable to preheat the cooking chamber. To do this, set the oven temperature 25 - 50ºC

/ 77 - 122ºF above the cooking temperature.

USING TRAYS: it is important to choose the right tray type for each type of product. For rolls and pastries, we

recommend a smooth, fat tray. For bread, we recommend a perforated aluminium tray. DOBRA has designed

a perforated tray with some larger square holes. This allows the air to circulate better, providing better cooking

and giving the pan more crust. This tray can be used for rolls and pastries by covering it with baking paper.

BAKING TEMPERATURE AND TIME

Standard temperature: 190°C / 374°F

Higher temperature and less time = SOFT BREAD

Lower temperature and more time = CRUNCHY BREAD

Standard breads:

• Baguettes bake in 18 minutes. The bread stays fresh for up to 12 hours.

• Gallega (Galician), chapata (fat) and pistola (French) style loaves cook in 25 minutes. The bread stays

fresh for up to 12 hours.

CONTROL PANEL

TURNING ON THE OVEN - MANUAL COOKING

To turn on the oven, turn the temperature selector knob and choose the desired temperature. In this case, the

8

Operation

predened mode of operation is manual cooking for an indenite length of time. The word “On” will appear

on the display for two seconds. The selected temperature will then appear for another ten seconds, and then

the current temperature followed by the “º’’ symbol. During the initial oven preheating stage, the “º’’ symbol

will blink. To change the selected temperature, use the temperature knob. While the knob is being turned, the

selected temperature appears for 10 seconds. During cooking, the display will indicate the temperature inside

the oven. This is updated every three seconds and shown to the nearest 1°. The oven in use light will remain lit

during the cooking phase.

TIMED COOKING FUNCTION WITH AUTOMATIC STOP

Turn the TIME selector in a clockwise or counterclockwise direction. The selected time will appear on

the display. To increase or decrease the cooking time by one-minute intervals, turn the knob clockwise or

counterclockwise. The display will alternate every 20 seconds, switching between the remaining cooking time

in “MMM” format followed by the “ ‘ “ symbol and the current oven temperature. During the nal minute of

cooking, the display will show the seconds remaining, followed by the “ ‘ “ symbol. When the cooking time is

complete, the display will indicate “End”, the bell icon will blink (A turns off) and the cycle end bell will sound

for a maximum of 20 seconds. To end the cooking cycle early, turn the TIME selector counterclockwise until it

reaches zero. The control will operate as if the entire time had passed. After the cooking time is complete, to

turn the oven back on in manual mode, turn the TIME selector counterclockwise. To turn the oven back on in

automatic mode, turn the TIME selector clockwise.

TURNING ON THE OVEN - AUTOMATIC COOKING

Turn the selector to the “AUTO” position. A cooking cycle with the memorized time and temperature will

automatically be activated. After the cooking time is complete, to turn the oven back on in manual mode, turn

the TIME selector counterclockwise. To turn the oven back on in automatic mode, turn the TIME selector

clockwise.

“PH” HUMIDIFY BUTTON

The humidify button is separate from the electronic controls.

TURNING OFF THE OVEN

To turn off the oven, turn the temperature selector knob to the “OFF” position.

ADDITIONAL DISPLAY INDICATORS

Triangular pilot lights on the right side of the display:

• The current temperature light goes on each time the display shows the current temperature.

• The selected temperature light remains on while the oven is heating and indicates the selected

temperature.

Only one pilot light at a time will appear on the display, making it easier to understand the value shown.

9

Operation

Maintenance

Icons on the display:

• Bell: This icon is normally off, but blinks when the oven has completed the cooking cycle.

• Casserole dish: This icon indicates that the oven is heating. It turns on each time the heating is ON.

• Auto: This icon lights up when the oven is in the automatic cooking cycle.

The status icons light up regardless of any other information shown on the display.

OPERATING PARAMETERS

ID FUNCTIONS PARAMETERS

1 Memorized temperature 190ºC / 374ºF

2 Maximum temperature 250ºC / 482ºF

3 Minimum temperature 50ºC / 122ºF

4 Temperature selection interval 1º

5 Duration of automatic cooking cycle 19 minutes

6 Maximum cycle duration 180 minutes

7 Duration of clockwise fan rotation 120 seconds

8 Duration of counterclockwise fan rotation 120 seconds

9 Pause in ventilation between clockwise and counterclockwise rotation 18 seconds

ROUTINE CLEANING AND MAINTENANCE

WARNING: cut power to the appliance before every operation

General cleaning: Clean the oven when it is cold. Wash enamelled parts with lukewarm water and soap, do

not use abrasive products, steel wool, or acids, which could ruin them. To clean the steel parts, do not use

products containing chlorine (sodium hypochlorite, hydrochloric acid, etc) even if diluted. Use specic off-the-

shelf products or a little hot vinegar. Rinse thoroughly with water and dry with a soft cloth. Clean the glass door

of the oven with hot water only, and do not use rough cloths. Do not allow foods (especially acid foods such as

salt, vinegar, lemon, etc) to stagnate on the stainless steel parts, because they could deteriorate. Do not wash

the appliance with direct jets of water, because if water enters, this could limit the appliance’s safety. Do not

use corrosive substances (e.g. hydrochloric acid) to clean the oven’s support bench.

Cleaning the oven: It is good practice to clean the oven interior at the end of every day of duty. In this way it

will be easier to remove cooking residues, preventing them from burning when the oven is next used. Clean it

accurately with hot water and soap or with the appropriate off-the-shelf products.

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Parts Breakdown

Model CE-ES-0004-RH 39541

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Parts Breakdown

Model CE-ES-0004-RH 39541

Description Position Description Position Description Position

Motor - Fan 1 Door Handle 8 15W Oven Light Bulb 14

1760W Resistor 2 Interior Door Glass 529 x 405 9 Circular Screen Printed Dial 15

3-Terminal Power Input Box 3 Exterior Door Glass 615 x 417 10 Silicone Door Gasket 16

Door Closure Magnet 4 Amber Thermostat Pilot Light 11 Digital Time Controller 17

Buzzer Board 5 Green Pilot Light 11 Digital Temperature Switch 18

Clock - Timer 645º–295º Thermostat 12 Digital Electronic Control Display 19

Selector Knob 7 Interior Light Socket 13

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Electrical Schematics

Model CE-ES-0004-RH 39541

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Notes

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Notes

________________________________________________________________________________________

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Warranty Registration

Thank you for purchasing an Omcan product. To register your warranty for this product, complete the information below, tear off the card at

the perforation and then send to the address specied below. You can also register online by visiting:

OMCAN INC.

PRODUCT WARRANTY REGISTRATION

3115 Pepper Mill Court,

Mississauga, Ontario

Canada, L5L 4X5

www.omcan.com/warrantyregistration.html

Thank you for choosing Omcan

Purchaser’s Information

Name: Company Name:

Address:

Telephone:

City: Province or State: Postal or Zip: Email Address:

Country: Type of Company:

Restaurant Bakery Deli

Dealer from which Purchased: Butcher Supermarket Caterer

Dealer City: Dealer Province or State: Institution (specify):

Invoice: Other (specify):

Model Name: Model Number: Serial Number:

Machine Description:

Date of Purchase (MM/DD/YYYY): Date of Installation (MM/DD/YYYY):



For mailing in Canada For mailing in the US

OMCAN

PRODUCT WARRANTY REGISTRATION

4450 Witmer Industrial Estates, Unit 4,

Niagara Falls, New York

USA, 14305

Over the last 65 years, Omcan has grown to become a leading supplier to the food

service industry in Canada and the USA. Our success over these many years is

directly attributed to our established relationships with all of our valued customers

and through providing them with Diverse, Dependable and Proven products.

Omcan continues to help our customers remain competitive.

With associates in North America, Europe, Asia, and South America, our global

footprint continues to expand as we hold to the principle that clients benet from

the accessibility and familiarity of our sales team. In 2013 as our geography and

brand recognition continued to grow, we changed to one name Omcan Food

Machinery.

In over 200,000 sq ft of warehouse space we stock over 2,500 quality food

equipment and supplies for the food preparation market.

Omcan CE-ES-0004-RH User manual

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