Pratica EC3 User manual

EC3
COMBI OVEN
INSTALLATION AND
OPERATION MANUAL

01
INSTALLATION AND OPERATION
EC3 COMBI OVEN
Index
INSTALLATION ..............................................................................................................................2
Introduction.................................................................................................................2
Location...................................................................................................................................2
Electricity..................................................................................................................................2
Water........................................................................................................................................3
Drainage..................................................................................................................................3
Draft Hood................................................................................................................................3
OPERATION OF COMBINED OVEN EC 3...............................................................................4
Control Panel...........................................................................................................................4
Keys and Displays....................................................................................................................4
Table of messages that may be shown when the oven is on..................................................5
STARTING THE FUNCTIONS.................................................................................................6
Hot Air (baking).......................................................................................................................6
Broiling, Grilling and Frying ......................................................................................................6
Steam Cooking........................................................................................................................6
Combined Steam.....................................................................................................................6
Regeneration............................................................................................................................7
Steamer Function....................................................................................................................7
Cool Down...............................................................................................................................7
Programming The Temperature Inside The Oven.................................................................7
Programming The Time For A Function................................................................................8
Programming The Probe Temperature...................................................................................8
Setting The Steam Level........................................................................................................9
RECIPES......................................................................................................................................9
Programming The Recipes.....................................................................................................9
Starting The Recipes............................................................................................................10
Re-editing Recipes................................................................................................................10
Deleting Recipes...................................................................................................................10
BASIC PRINCIPLES FOR OVEN OPERATION....................................................................11
Introduction.............................................................................................................................11
Accessories / Gn Pans..........................................................................................................11
GUIDELINE TABLE..............................................................................................................12
General Cooking...............................................................................................................13
Beef Cooking...................................................................................................................14
Chicken Cooking.............................................................................................................15
Pork Cooking...................................................................................................................16
Fish Cooking.....................................................................................................................16
EXAMPLES OF RECIPES.................................................................................................17
Roasted Chicken..............................................................................................................17
Pork Shoulder / Fresh Ham...........................................................................................17
Beef Ribs, Eye Of Round, Hump – Hard Meat...........................................................18
CLEANING.....................................................................................................................................18
Introduction.....................................................................................................................18
Daily Procedure...........................................................................................................19
Safety Instructions..................................................................................................20
Handling.........................................................................................................................20
TROUBLE SHOOTING.................................................................................................................21

INSTALLATION
Introduction
Observe the following instructions to install your EC3 oven properly and take advantage of all its
features.
Not observing the installation instructions below may void its warranty and result in harmful
consequences.
The instructions below provide for the minimum requirements for correct oven operation.
Ask your local authorities for other restrictions that may apply to your specific location.
The EC3 oven installation requires:
ŸFlat and leveled surface
ŸElectricity supply
ŸCold water supply
ŸConnection to the water drain system
WARNING: All maintenance requiring the removal of any oven cover must be made by certified
technicians.
Location
The EC3 must be located on a flat and leveled surface, in a place protected from water steam, cooking
oil spills, heat, and other gases or liquids, for they can damage the digital electronic control. A
clearance of 1/2' (15cm), should be observed from any walls or vertical surfaces to allow the oven
ventilation.
Electricity
WARNING: Not grounding the oven properly may cause human damage and automatically voids the
oven warranty. Consult with a certified technician to prepare for oven installation.
02
ELETRICAL SPECIFICATIONS
Make sure that the eletrical diagram of the building is according with the
technical specications
Grounding is required. In case of damage to the equipment or third parties,
the consumer will be responsible if he did not comply with the technical setup
recommendations.
Use an exclusive circuit breaker for the oven, positioned at a maximum
distance of 60" and to the right of the equipment.
It is recommended to set a connector for the power cable to facilitate the
product’s displacement.
Model
EC3
Voltage
(V)
208/240
Phases Frequency
(Hz)
Power
(kW)
Circuit
(A)
Consumption
(kWh)
Cable
(AWG)
Socket
(NEMA)
160/50Hz 6,3 4,4 3x10 6-3030A

INSTALLATION AND OPERATION
EC3 COMBI OVEN
Water
A cold water outlet of 3/4" thread, male, must be provided at no more than 5' (1.5 m) from the water
valve on the right side of the oven. Use the hose provided with the equipment.
WARNING: Using hot water to feed the oven may damage oven internal tubing and automatically
voids the oven warranty.
Drainage
A ¾" hose and clamp are provided with the oven for drainage purposes. The hose must be connected
with the clamp to the oven bottle trap outlet, located at the lower back of the oven. Through this hose,
excess water and food fat will be drained.
Connect the free end of the hose to the building drain system observing the following instructions:
ŸThe free end of the hose must be connected to a drainage system at a lower level than the end
connected to the oven siphon to allow for gravity flow.
ŸDo not append anything that might restrain hose diameter
ŸDo not connect the hose directly to the building sewer system
ŸMake a loose, i.e., not sealed connection. Even though the oven has its own siphon, a sealed
connection with the drainage system may cause air inflow from the drain to the inside of the oven.
The hose may be simply put over the kitchen floor water grill, if available.
ŸThe temperature of the water coming from the drain hose may reach 160°F (70 °C).
Draft Hood
Considered the convenience of installing a hood over the equipment to trap heat, steam and grease.
In this case the hood should be 16" (40 cm) above the oven top and approximately 12" (30cm) ahead
the door to catch the steam and hot air escaped when opening door.
03
WATER SUPPLY
3/4" NPT or Garden Hose thread. Hand-tighten do not use wrench.
Water lter to decrease the hardness is required, we recommend 3M lter.
Good quality water feed is the responsibility of the owner. Water quality must be
within the following general guidelines. Not meeting the water quality
requirements will void the original equipment warranty.
TDS...........50-125 ppm Total Alkalinity...50-100 ppm
pH Factor...7.0-8.5 Free Chlorine.....<0.1 ppm
Silica.........< 13 ppm Hardness...........50-100 ppm (3<6 gpg)
Chloride....< 25 ppm Water Pressure...03-60 psi
3/4" drain hose. Maximum temperature 175°F (80°C).
Outlet of the equipment should be discharged in a thin or grid connected with
sewage system.
WATER DRAIN

Lower Display -Displays the bright LED's indicating
the operations and troubleshooting. Has an
adjustable vapour level beyond 203°F (95°C).
Upper Display (blue) – Displays the chamber
temperature, probe temperature or programmed
time (decreasing), programmed function, steam
level and messages provided with the instructions.
Keys and Displays
OPERATION OF
COMBINED OVEN EC3
CONTROL PANEL
04
Temperature ranging from 86°F (30°C) to 482°F (250°C) and adjustable
steam level between 2% and 100% inside of chamber. To adjust the
steam level repeatedly press this key
Allows changes to the temperature ranging from 86°F (30°C) to
482°F (250°C)
Plain steam, with no forced convection. Allows changes to the
temperature ranging from 86°F (30°C) to 212°F (100°C)
Allows for food regeneration. Temperature can be adjusted from
194°F (90°C) to 266°F (130°C). The steam level is also adjustable by
repeatedly pressing the key
Press this key to program available recipes. A total of 16 recipes with
8 steps each may be saved
Automatic cleaning. To start this function press key and
Activates the resistance installed in the upper part of the oven chamber
Starts or stops a particular function. Also, used to start a recipe and the
cleaning process
Displays the actual temperature inside the chamber
Determines that the control of the function be made through the cooking
time
Determines that the control of the function be made through the internal
temperature of the food
It allows to change time, chamber temperature or internal temperature,
according to the context
Allows to return to the first screen
Temperature set at 203° F (98ºC) and steam set at 100%
cooking
Steam
Combined
Steam
Hot air
Steamer
Generation
Recipes
Cleaning
Grill
Play/Pause
Temperature
Internal
Probe
Time
Increase/
Decrease
Reverse

INSTALLATION AND OPERATION
EC3 COMBI OVEN
05
Upper Display messages and actions required
Do not clean oven at this time. Oven considered extremely hot
Do not clean oven at this time. Oven considered extremely hot
A message with a countdown in seconds when the cleaning
process has been activated.
A message with a countdown in seconds when the cleaning
process has been activated.
Use the hand shower to rinse the oven.
Toggle switch pauses the ongoing operation, or restarts it.
Oven requires water. Check the water supply.
Lack of water
High temperature
Spray the oven cleaner
Steaming
Wait, water
End the process with
the manual hand
shower
Pause in the operation
Operation is paused. Close the door to resume.
The door is open
Upper display Meaning

- Thawing: at 140°F (60ºC) with the level of steam already set;
STARTING THE FUNCTIONS
HOT AIR (BAKING):
86°F (30ºC) to 482°F (250ºC) (dry). This function is used for pastries, all types of breads
and to golden brown food in general. Generally, when cooking meat, this function is used at the
end of the process. The message "HOT AIR" will be shown in the upper display and the LED
will be lit.
BROILING, GRILLING AND FRYING:
Press the key and adjust the temperature to 392°F (200ºC) or above.
STEAM COOKING:
Temperature at 208°F (98°C) with 100% of steam. In this function, the steam level, as
well as, the chamber temperature have already been set and can not be changed. In general, it is
used to cook food that otherwise would be made in a pan with boiling water. It is used for vegetables,
with perforated or expanded mesh GN pans, rice, and stir-fried food. The upper display will show the
message "STEAM" and the LED in the lower display will be lit.
COMBINED STEAM:
86°F (30ºC) to 482°F (250ºC) with a steam level ranging from 20% to 100%.
In order to set the steam level, press again the key . The upper display will show the message
"COMBI STEAM» and the LEDs and will be lit.
- Steam baking: from 266°F (130ºC) to 482°F (250ºC) with steam. The suggested level of
steam is above 50%;
- Cooking delicate food: up to 194°F (90ºC). Used for cooking delicate vegetables,
e.g. broccoli, cauli flower, or to cook "bain-marie" foods, as condensed milk flans that can be made
in appropriate plastic cups dispensing the water-filled pan normally used.
- Cooking "tough" food: 230°F (110ºC) with the steam level already set. Used for
cooking chickpeas, broad bean.
06
06

Press . The temperature can be set from 194ºF (90ºC) to 266ºF (130ºC) and the steam may be
adjusted from 20% to 100% using the same key. In general, steam is set to 100%. In case of dry food,
use the function "hot air" (0% of humidity). The end of the function can be set by time, which is used for
food inside containers, or by the internal probe temperature placed inside food, or containers. The
upper display will show the message "REGENERATION" and the LEDs a n d in the lower
display will be lit.
INSTALLATION AND OPERATION
EC3 COMBI OVEN
07
STEAMER FUNCTION
Press .This function can also be called 'plain steam' or simply 'steaming', since there is no forced
convection of air inside the chamber – the turbine will be turned off. The chamber temperature can be
adjusted from 86°F (30°C) to 212ºF (100ºC) and it is controlled by the boiler. The upper display will
show the message "STEAMER" and the LED in the lower display will be turned on. This function
is used for cooking delicate vegetables: greens, cauli-flower, broccoli, for bain-marie and for keeping
the temperature of heated moist food - At temperature of 167ºF (75ºC).
GRILL
Press Starts the function that allows the superficial browning process of any type of food
(BROILING), with a time limitof 10 minutes. It works with the door opened or closed. When the door is
closed the system activates and to achieve a higher potency. The temperature inside
the chamber can be adjusted up to 482°F (250°C). When the door is opened, only the resistance in the
upper part switches on. Better results will be achieved if the food is placed near the broiler.
Procedure to start the Grill function:
Door opened or closed
Open the door and keep it opened so that the oven will work as a "salamander broiler", for up to 10
minutes. Place the food close to the resistance (upper part). When the door is closed the turbine starts
working. Procedure to start the broiling function and to heat the food. Close the door to start the process.
Place the food close to the oven's resistance (upper part) and close the door. The turbine will be
activated. The temperature inside the chamber can be adjusted up to 482°F (250°C).
PROGRAMMING THE TEMPERATURE INSIDE THE OVEN:

and then select to adjust the temperature.
In the function «steam cooking», the temperature is set at 208°F (98°C) and can not be
changed.
08
PROGRAMMING THE TIME FOR A FUNCTION:
Select a function:
or or or or or
and then select to adjust the time.
When the timer is set at "000", the oven will work non-stop in the function "Grill".
PROGRAMMING THE PROBE TEMPERATURE:
Position the food into the oven, place the thermometer into the thicker part of the cooking item, then
close the oven door. The upper display will show the selected function, the chamber temperature and
probe temperature. In order to know the present temperature inside the food press the key .
Select a function:
, or or or or
and then select to adjust the temperature.
PROBE TEMPERATURES: INNER FINISHING
Rare
Medium
Medium
Well-done
Well-done
Well-done
Well-done
Rare
Rare
Well-done
140°F 60ºC
151°F 66ºC
158°F 70ºC
203°F 95ºC
194°F 90ºC
185°F 85ºC
190°F 88ºC
208°F 98ºC
176°F 80ºC
Beef tenderloin
Lamb shoulder
Rabbit
Stewed Food
Chicken - thigh
Chicken - chest
Whole chicken
Roast beef
Bread
Veal shoulder
Roast beef - tenderloin
FOOD T° PROBE
Veal leg
Stir-Fry Fish
Turkey
Salmon - filet
Sausage
Pork - knee
Pork - boneless
pork loin
Pork - ribs
Broiled Food -
pie dish
Well-done
Medium
Well-done
Rare
Medium
Medium
Medium
Rare
Medium
FOOD T° PROBE
172°F 78ºC
167°F 75ºC
162°F 72ºC
149°F 65ºC
190°F 88ºC
176°F 80ºC
167°F 75ºC
140°F 60ºC
140°F 60ºC
140°F 60ºC
203°F 95ºC