Electrolux Thermetic 9CHG583394 User Manual

Thermetic  
TILTING BOILING PANS, ROUND, GAS HEATED  
(GU........, KU........)  
Doc. 62.9693.01  
Edition 1  
09.2004  
US  
OPERATING INSTRUCTIONS  
FOR YOUR SAFETY  
POUR VOTRE SÉCURITÉ  
Do not store or use gasoline or Ne déposez pas ou n'employez pas  
other flammable vapors or l'essence ou d'autres vapeurs ou  
liquids in the vicinity of this or liquides inflammables à proximité  
any other appliance.  
de ceci ou d'aucun autre appareil.  
WARNING  
AVERTISSEMENT  
Improper installation, adjust-  
ment, alteration, service or  
maintenance can cause pro-  
L'installation inexacte, l'ajuste-  
ment, le changement, le service ou  
l'entretien peuvent causer des bles-  
perty damage, injury or death. sures matériels, des dommages ou  
Read the installation, operating la mort. Lisez les instructions  
and maintenance instructions  
d'installation, d'opération et d'ent-  
thoroughly before installing or retien complètement avant d'instal-  
servicing this equipment.  
ler ou entretenir cet équipement.  
INSTRUCTION  
Post in a prominent location instructions to be followed if the user smells gas. Consult  
the local gas supplier to obtain the information.  
Présentez dans des instructions en avant d'un endroit d'être suivi si l'utilisateur sent le  
gaz. Consultez le fournisseur local de gaz pour obtenir l'information.  
CONTENTS  
62.9693.03  
Page 1  
Page 2  
62.9693.03  
GENERAL INFORMATION  
I . GENERAL INFORMATION  
1. INSTRUCTIONS FOR SAFETY AND USE  
1.1 INSTALLATION AND INITIAL OPERATION  
1.4  
SAFETY-CONSCIOUS WORKING  
S Devices on wheels set up in block configura-  
tion must be checked before each start-up  
whether the potential equalization is con-  
nected with the neighbour equipment. The  
connection may be done only by authorized  
technical personnel.  
S The installation, adjustment and initial opera-  
tion of the appliance must be carried out  
according to the manufacturer's instructions  
and only by an authorised specialist.  
S Installations for the supply of electricity and  
gas must be carried out by approved special-  
ists in compliance with specific national and  
local regulations. They bear the responsibility.  
S Spraying the appliance or parts of it with a  
high-pressure cleaning device may cause  
malfunctions and is not to be done.  
S The escape of burnable gases represents a  
fire and explosion hazard. Action in the case  
of a gas leak and a smell of gas:  
S The installation must conform with local  
codes, or in the absence of local codes, with  
the National Fuel Gas Code, ANSI  
Z223.1/NFPA 54, or the Natural Gas and  
Propane Installation Code, CSA B1 49.1.  
- No smoking, no fire  
- Do not operate electric switches or bells.  
S The appliance and its individual shutoff valve  
must be disconnected from the gas supply  
piping system during any pressure testing of  
that system at pressures in excess of 1/2 psi  
(3.5 kPA)  
- Close gas cylinder valves and the main  
gas valve on the appliance.  
- Ventilate the room thoroughly  
- Place the leaking gas cylinders upright in  
the open with valves closed.  
S The appliance must not be placed in opera-  
tion until the user has become familiar with its  
operation. The operating instructions and the  
related safety precautions must be followed  
precisely. Follow strictly the attention and  
warning label indications on the appliances.  
S The waste-gas outlets of the roasting and  
baking oven become hot. Avoid touching  
them.  
S The waste-gas outlets of the roasting and  
baking oven are not to be covered by any  
objects.  
S Keep the appliance area free and clear from  
1.2  
OWNER'S OBLIGATIONS  
combustibles  
S Do not obstruct the flow of combustion and  
S The manager is responsible for ensuring that  
all components relevant for safety are in per-  
fect working order at all times. The operating  
condition of these components must be exam-  
ined by an authorized technician at least once  
a year and any defects remedied if required.  
ventilation air.  
S To avoid damage to the appliance, do not let  
water flow from the mixer tap onto the cook-  
ing plates.  
S When putting oil, fat, water or ingredients in  
the preheated hot boiler, they may splash -  
danger of burning!  
S If the safety valve in the boiler blows off, after-  
sales service must be requested without  
delay to establish the cause and remedy it.  
S Always use the handle to open the cover.  
Note that while doing so, hot air or steam  
may flow out or hot fat may spit out - danger  
of burning!  
S Retain the manual for future reference.  
1.3  
USE AS PRESCRIBED  
S Keep your distance from the lid closing area  
when closing the lid - danger of injury!  
S The appliance must only be used for cooking  
food in commercial kitchens. The appliance  
has only been approved for supervised oper-  
ation by trained persons.  
S To avoid damage to the appliance the mixer  
tap outlet must be to the front before the lid is  
opened or closed.  
S Cold food is not to be added to the unit for  
retherminalization while hot food is operating  
in a hot food holding mode.  
S Closed containers (jars, cans, bottles, tubes,  
etc.) must not be heated owing to the danger  
of bursting and injuries.  
S Take care when turning on the drain tap.  
Depending on the food to be cooked, the  
drain stream can have varied behaviour and  
Keep your distance when passing or driving  
by with a truck. The drain cock sticks out.  
S The appliance must not be filled above the  
level mark 4 cm below the boiler rim.  
Depending on the type of food to be cooked,  
filling must be less so as to prevent bubbling  
over.  
S Tilting is only to be carried out slowly to avoid  
S During operation, no objects are to be placed  
the contents spilling over the rim.  
on the lid  
S Hot steam can be expelled on opening the  
lid. Staff must take appropriate measures  
(stand well back) to avoid injuries.  
S The safety valve on the outer jacket of the  
boiling pan must not be actuated by opera-  
tors (lifting or turning the cap) because hot  
steam is released, causing injuries.  
S Appliances on wheels must be fastened with  
the wall.  
S The area around the tilting boiling pan must  
be kept free. Tilting is only to take place with  
the lid fully open. - danger of burning!  
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Page 3  
           
GENERAL INFORMATION  
2.  
TECHNICAL DATA  
1.5  
AFTER-SALES SERVICE AND REPAIR  
Width  
Depth  
Height  
Net  
weight  
Power  
Kettle size  
S Boiling pans of this design and operating  
mode do not require special acceptance  
tests. They are subjected to a pressure and  
operating test which meets the regulations on  
the manufacturer's premises. Recurrent  
pressure testing is not compulsory. To ensure  
the complete operating efficiency and safety  
of appliances, however, owners should  
arrange for personnel authorised by the man-  
ufacturer to check on all safety equipment  
and to conduct pressure tests at regular  
intervals.  
PNC  
Appliances  
Appliance type  
inch  
mm  
kW  
18  
kg  
gal  
lt.  
9CHG583394 GU5COEOOOO 47.2 1200  
195  
21.1  
80  
35.4  
35.4  
900  
900  
9CHG583395 GU5EOEOOOO  
21  
270  
26.4  
100  
51.2 1300  
9CHG583396 KU5HOEOOOO 39.4 1000  
35.4 900  
27  
310  
39.4  
150  
59.1 1500  
9CHG83397 KU5KOEOOOO 39.4 1000  
43  
430  
79.3  
300  
35.4  
900  
S In the event of a permanent fault which inter-  
feres with operation, the appliance must be  
switched off and disconnected from the  
power supply.  
3.  
GAS CONSUMPTION  
G20 (m3/h)  
1.73  
G25 (m3/h)  
2.04  
Power  
G30/31 (kg/h)  
18  
21  
27  
43  
1.42  
1.65  
2.13  
3.39  
S Repair, maintenance work and other adjust-  
ments are only to be carried out by an author-  
ized specialist. The valid local and national  
regulations must be observed. This applies  
especially to burners, ignition, safety and con-  
trol elements. Parts requiring replacement are  
only to be replaced by original spare parts.  
Periodic tests for gas leaks must be car-  
ried out. A service contract is recom-  
mended.  
2.02  
2.38  
2.6  
3.06  
4.14  
4.88  
4.  
PACKAGING  
All the packaging materials used are environmentally friendly.  
They may burnt at an incineration plant or sent for recycling.  
S Cleaning and maintenance must be done only  
when the heating surfaces are cold. Do not  
use inflammable liquids to clean the appli-  
ance.  
5.  
TESTS / CERTIFICATES  
All gas appliances are tested according to the standards  
ANSI/NSF 4 - 2002 of Commercial Cooking, Rethermalization,  
and Powered Hot Food Holding and Transport Equipment and  
ANSI Z83.11-2002 and CSA 1.8-2002 of Gas Food Service  
Equipment.  
S An obligatory service check is required  
annually.  
The appliance noise level is negligible. The statutory guidelines  
are fulfilled; the sound pressure level is less than 70 dB (A).  
6.  
SPECIFICATION PLATE  
The specification plate (E) is located in each case inside and  
outside on the right of the control panel (C).  
7.  
SERIAL NUMBER YWWXXXXX  
The serial number of the appliance is marked on the type  
plate. The 8 digits give following information:  
Y
last digit of the year of production  
week of production  
running number  
WW  
XXXXX  
8.  
FURTHER DOCUMENTS  
Installation instruction  
Service manual  
Wiring diagram  
Spare parts list  
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Page 4  
               
OPERATING INSTRUCTIONS  
II . OPERATING INSTRUCTIONS  
reduced when pans are only partially filled; when the pan is  
1.  
DESCRIPTION  
only half full, the heating-up time is reduced to approx. 65%.  
The heating up times are lower or identical to those for the fast  
cooking boiling pans. Whilst full power is required for initial  
heating, this is not the case for further cooking. The power  
requirements for cooking with lid open is many times that with  
the lid closed. The lid should therefore always remain closed  
during cooking.  
The round, tilting boiling pan is suitable to cook, saute, poach  
or steam all kinds of produce. The appliance is floor mounted  
on the two brackets or wall mounted on brackets and cross-  
beams.  
The produce is uniformly heated in the base and side walls of  
the boiling pan by steam or hot water by an external jacket.  
The appliance is totally constructed externally and internally of  
corrosion-resistant chrome nickel steel. The inner pan in which  
the food is contained is of chromium-nickel-molybdenium  
steel. The lid, mounted on the cross-beam is counterbalanced  
by a special hinge, i.e. it remains open in all positions set  
higher than 15° and closes at positions set at less than 15°.  
A precise, state-of-the-art electronic microprocessor control  
system with digital preselection of temperature, cooking time  
and starting time ensures perfect adherence to the pre-pro-  
grammed cooking functions.  
Pan Capacity  
Heating up times in minutes  
litres  
80  
gal  
21.1  
26.4  
39.4  
79.3  
24  
30  
34  
45  
19  
21  
23  
30  
100  
150  
300  
0.8 bar (5.8 psi), overpressure, temperature 244°F (118°C)  
4. AUTOMATIC CONTROL  
The automatic controls can be fitted with more or fewer func-  
tions.  
The following instructions explain all the possible functions.  
a
b
c
Handle  
Lid  
Mixer unit with  
swivel outlet  
Cooking com-  
partment  
4.1  
Setting the clock  
The clock time is shown on the display (AZ).  
d
e
Switch on the power isolator (H) (only available as an option)  
and the control system switch (S) by turning them from posi-  
tion 0 to I.  
Pressure  
safety valvef  
Control panel  
Discharge tap  
(optional)  
Support or wall  
console  
0 = Off  
I = on  
g
h
Then press and hold down buttons (ZT) and (Q).After the sec-  
ond acoustic signal, the clock time can be set by turning the  
knob (Z).  
Turn right = increase  
Turn left = reduction  
k
m
Pouring lip  
Waste gas flue  
Smallest change = 1 minute  
After the time has been set, the buttons (ZT) and (Q) can be  
released again.  
4.2  
Starting  
Fig. 1 Construction  
The pan must be in the horizontal position prior to starting, or  
the power supply must be disconnected.  
Switch on the power isolator (H) (only available as an option).  
2.  
INITIAL COMMISSIONING  
The jacket is filled by the works with demineralised water. All  
pan models are supplied ready for use. Thoroughly wash out  
the cooking compartment with soapy water, rinse with fresh  
water and allow to dry. The appliance should then be heated  
for approx. 30 min. at a temperature setting of 100°C (212°F).  
Turn from position 0 to I.  
0 = Off  
I = on  
H
Switch on the power isolator  
3.  
STANDBY  
(only available as an option)  
Check each time before use  
The (optional) safety discharge tap must be correctly installed  
and closed. Operating elements and pressure gauge must not  
be damaged  
Filling with produce  
Fig. 2 Right-hand console (at the bottom)  
Fill with water via mixer unit or hose. The compartment must  
not be filled beyond the maximum capacity mark, 4 cm below  
the rim. If necessary and dependent on the food being cooked,  
a smaller amount of food must be used to prevent bubbling  
over.  
Salt is only to be added in dissolved form. It must not be added  
to an empty pan. Use only a wood or plastic spatula for stirring.  
Heating up times  
After filling with liquid produce, the appliance can be switched  
on. The lid should be kept closed during heating to reduce  
energy losses and heating time. At full power, the maximum  
heating-up times from 20° to 90°C for pans full of water corre-  
spond to the values listed below. Heating-up times are  
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OPERATING INSTRUCTIONS  
4.3  
Automatic cooking  
Clock time (AZ)  
indicate the current value.  
The lamp (LT) will continue to flash until the nominal cooking  
temperature is reached. It then stays on permanently.  
TT Button, activation of settings  
LT Lamp, cooking temperature  
DT Button, cooking time  
LD Lamp, cooking time expires  
ZT Button, starting time  
4.4  
Temperature and power settings  
Temperature setting  
If the nominal temperature set on the display (AT) is below the  
boiling point of water (26 - 212°F (97 - 100°C)), this tempera-  
ture will be attained during heating up and then maintained at  
this value by the electronic controls and the careful supply of  
energy. The nominal temperature is not exceeded in this proc-  
ess.  
When certain foods with poor conductivity are heated, such as  
sugar solutions, nominal temperature settings between 212  
and 230°F (100 - 110°C) are required in order to achieve boil-  
ing. The correct setting is largely a matter of experience.  
LZ Lamp, starting time  
LR Lamp, soft settings  
Q
R
Button, acoustic signal  
Button, soft  
LS Lamp, temperature  
pre-setting  
AT Display, cooking tempera-  
ture  
T
Temperature selection knob  
AD Display, remaining cooking  
time  
Power setting  
Fixed power settings can also be programmed in using the  
electronic controller. In this case, the pre-set energy is sup-  
plied to the food after boiling point has been reached. Setting  
the controller to fixed power settings is done in order to enter  
the degree of boiling in the food individually, i.e. dependent on  
the type of food, the amount of food, the position of the lid, etc.  
The following fixed power settings can be entered on the dis-  
play (AT):  
D
Cooking time knob  
AZ Display, time  
Z
LU  
LC  
C
Starting time knob  
U
Setting (AT)  
L1  
Power %  
6
S
Control switch  
L2  
L3  
L4  
12  
25  
37  
Fig. 3 Right console  
Switching on  
Switch on the control switch (S) turn from position 0 to I. This  
switches on the temperature pre-setting function. The lamp  
(LS) lights up.  
0 = Off  
I = On  
Set the desired cooking temperature (flashing nominal  
value) with the temperature selection knob (T) on the display  
(AT).  
Turn right = increase  
Turn left = reduction  
Smallest change = 1°C  
Programming the cooking time and the starting time (or  
only one function).  
Pressing the button (DT) switches on the programme for the  
cooking time (flashing nominal value). The desired cooking  
time is set with the cooking time knob (D) on the display (AD).  
L5  
L6  
L7  
L8  
L9  
50  
62  
75  
87  
100  
HOLD setting  
The HOLD section is located above the power adjustment L1 -  
L9. The knob (T) is used to set a HOLD temperature between  
122°F and 210°F (50 and 99°C).  
HOLD temperature set: A three digit display (AT) indicates:  
H for Hold,  
22 - 85 the temperature between 122 and 185°F  
03 -10 the temperature between 203 and 210°F (  
Owing to the internal conversion in °C not every value is possi-  
ble. The following settings are allowed:  
Turn right = increase  
Turn left = reduction  
Smallest change = 1 minute  
Display  
Hold-Temperature  
°F  
H22  
H31  
H40  
H49  
H58  
H67  
H76  
H85  
H94  
H03  
H10  
122  
131  
140  
149  
158  
167  
176  
185  
194  
203  
210  
The lamp (LD) only lights up when the desired temperature  
has been reached and the cooking time expires.  
Pressing the button (ZT) switches on the programme for the  
starting point (flashing nominal value). Set the desired starting  
time with the starting time knob (Z) on the display (AZ)  
Turn right = increase  
Turn left = reduction  
Smallest change = 1 minute  
The acoustic signal will sound three times and the lamp (LZ)  
will light up when the starting time has been reached.  
The following pre-programmed nominal functions  
Cooking temperature  
Cooking time  
Starting time  
are all activated by pressing the button (TT).  
The following displays  
Cooking temperature (AT)  
Remaining cooking time (AD)  
The programmed cooking process then operates as follows:  
the food is first heated to simmering temperature (approx.  
212°F). When simmering temperature is reached, the energy  
supply is switched off. The food cools down and is then kept at  
the HOLD temperature that has previously been set.  
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OPERATING INSTRUCTIONS  
4.5  
Shutting down  
4.6  
Additional functions  
SOFT  
Pressing the Soft button (R) adapts the power supply to the  
food, i.e. reduces it.The lamp (LR) on the button (R) lights up if  
the soft setting has been switched on.The following functions  
are activated by pressing button (Q):  
TT Button, activation of settings  
LT Lamp, cooking temperature  
DT Button, cooking time  
LD Lamp, cooking time expires  
ZT Button, starting time  
1. All displays  
Food temperature (AT)  
Cooking time (AD)  
Starting time (AZ)  
LZ Lamp, starting time  
LR Lamp, soft settings  
flash indicating the nominal value that has been pro-  
grammed in.  
Q
R
Button, acoustic signal  
Button, soft  
2. Acknowledgement of the acoustic signal when cooking has  
been completed.  
3. Acknowledgement of error messages (see section 12, Trou-  
bleshooting).  
LS Lamp, temperature  
pre-setting  
AT Display, cooking tempera-  
ture  
T
Temperature selection knob  
AD Display, remaining cooking  
time  
ZT Button, starting time  
LZ Lamp, starting time  
LR Lamp, soft settings  
D
Cooking time knob  
AZ Display, time  
Q
R
Button, acoustic signal  
Button, soft  
Z
LU  
LC  
C
Starting time knob  
AZ Display, time  
Z
LU  
LC  
C
Starting time knob  
U
S
Control switch  
U
Fig. 4 Right console  
Fig. 5 Right console  
An acoustic signal sounds when cooking is over. This is  
acknowledged by pressing the button (Q).  
Cooking using the SOFT setting  
Normally (Soft setting deactivated), the food is heated up at  
maximum power and in the shortest possible heating-up time.  
This method of operation is suited to food with a high water  
content and which has good heat conductivity properties.  
When maximum power is used to heat them up, viscous, pasty  
and difficult to heat food (dairy products) tends to dry out along  
the heated surface of the pan, to turn dark and to burn. When  
the Soft setting is activated, the heating power is automatically  
adapted via the temperature difference to the type of food.  
Heating-up times are extended a little although the pre-set  
temperature is reached without the food sticking or burning.  
The power supply is then switched off.  
All activated functions are subsequently switched off:  
Press the pre-set temperature button (TT) for some sec-  
onds.  
Lamp (LT) goes out.  
Press the cooking time button (DT).  
Lamp (LD) goes out.  
Press the starting time button (ZT).  
Lamp (LZ) goes out.  
Switch off the Soft button (R), if this was activated.  
Switch off the control switch (S).  
Turn from position I to 0. Lamp (LS) goes out.  
0 = Off  
CLOCK TIME  
Display (AZ) shows the clock time and display (AT) shows the  
actual temperature of the pan when the control switch (S)  
alone is switched on.  
Switch off the power isolator (H) (only available as an  
option).  
Turn from position I to 0.  
0 = Off  
If the energy supply is switched on by the (TT) button, the  
actual temperature of the boiling pan is shown on the display  
(AT) and the excess pressure in the boiling pan jacket is  
shown in bar on the display (AZ). To emphasis the latter, a "P"  
is placed in front of the pressure value.  
After cooking has been completed, the control switch (S) is  
switched off.  
Turn from position I to 0.  
The lamp (LS) goes out.  
0 = Off  
HACCP  
Switch off the power isolator (H) (only available as an option).  
Appliances can be optionally equipped with the program-linked  
cooking process procedure THERMACAM. Cooking proc-  
esses can be programmed, analysed, logged and documented  
and are thus part of the HACCP system (HACCP = hazard  
analysis and critical control points).  
Turn from position I to 0.  
0 = Off  
The appliance can be switched off before cooking has been  
completed.  
If the function buttons (TT), (DT) and (ZT) are switched on and  
switching off is only done by means of the control switch (S),  
all the functions and previously set data for temperature, cook-  
ing time and starting time remain saved and active when the  
switch (S) is turned on again.  
The program system is started by pressing the HACCP  
button (C).  
The lamp (LC) lights up.  
The number of the cooking program appears on the display  
(AZ): HP 00 to 99.  
The program number can be changed by turning the knob  
(Z).  
After setting the desired program, the cooking process is  
started by pressing the key (TT).  
If the appliance develops a fault, the electrical switch in the  
building must also be switched off and the main gas valve  
must be closed.  
The nominal temperature is shown on the display (AT) and  
62.9693.01  
Page 7  
   
OPERATING INSTRUCTIONS  
the cooking time appears on the display (AD).  
4.9  
Switching off  
The program-linked cooking process is switched off by  
pressing the HACCP button (C). The appliance is then  
switched off according to 5.5.  
The appliance is shut down by turning the power isolator (H)  
(available as an option) as well as the control switch (S) to  
zero. All lights will go out when this is done.  
In the case of faults, the appliance must also be disconnected  
from all supply connections (mains supply, gas)  
A separate set of operating instructions contains information  
on the programming, analysing, logging and documenting of  
cooking processes using an external computer.  
4.10  
Power failure  
The loss of mains electricity while a cooking pan is being used  
can result in cooking being halted or interrupted. Cooking staff  
are then required to make an additional intervention in the con-  
trols or to monitor further processing.  
4.7  
Altering the pan settings  
Altering the nominal values while working  
All the nominal values programmed in originally can be easily  
altered during the working process by setting the buttons for  
temperature (T), for the cooking time (D) and for the starting  
time (Z) to the new values. When the buttons are turned, the  
nominal value will appear flashing on the relevant display. If  
the nominal value is not altered for a few seconds, the display  
reverts to the actual value.  
The measure to be imple-  
mented to restart the cooking  
Power failure when:  
process after the mains sup-  
ply has been restored  
The cooking process is taking  
Press the key (TT)  
place  
Altering the cooking programmes while working  
Switching off the button (TT) will interrupt the heating/cooking  
process. Switching off the cooking time button (DT) reverts to  
continuous cooking. Switching off the starting time button (ZT)  
deletes the programmed-in starting time. The appliance can be  
started manually.  
After the mains supply has  
The cooking process has been restored, the starting  
been programmed with a time comes to an end and the  
starting time although this has heating process starts auto-  
not yet expired  
matically without any interven-  
tion in the controls  
4.8  
Tilting  
MECHANICAL TILTING  
The boiling pan is tilted with the help of an electric motor. It  
only works when the power isolator (H) (only available as an  
option) and the control switch (S) are switched on by turning  
from position 0 to I.  
Lamp (LS) will light up.  
Tilting at variable speed by turning the tilting knob (K):  
Emptying the pan turn to the right  
Tilting back turn to the left  
Turning the knob further will accelerate the tilting function.  
.
K
Tilting knob  
Fig. 6 Left-hand console (at the top)  
Tilting is only to be activated with lid fully open and with the  
swivel outlet of the water mixing unit in the correct position  
(precisely towards the front) and where no object is present  
under the appliance in the tilting zone. The boiling pan is tilted  
down by turning tilting switch clockwise (to the right) and tilted  
up by turning it anticlockwise (to the left). Tilting at variable  
speed will only take place as long as the tilting switch (K) is  
held in the tilting position. On being released, the switch  
returns to the neutral, centre position and due to the drive self-  
locking, the boiling pan immediately comes to rest, whatever  
the position and filling level. The tilting motor is automatically  
switched off in the extreme positions of the boiling pan; the  
horizontal and fully tilted positions, so any further actuation of  
the tilting switch (K) has no effect.  
The heating can no longer be operated with even the smallest  
degree of tilt from the horizontal.  
Select the rate of tilting so that the produce is discharged in the  
region of the pouring lip. This is easy to do by varying the tilting  
speed. Avoid spillage of the contents over the rim of the boiling  
pan.  
62.9693.01  
Page 8  
       
OPERATING INSTRUCTIONS  
Additional equipment, stirrer, strainer etc.  
ADDITIONAL EQUIPMENT (optional)  
5.  
These loose parts are to be cleaned outside the boiling pan.  
Where dimensions allow, these can be washed in a suitable  
dishwasher.  
Strainer  
Desinfection of scrapers:  
The strainer appropriate for the  
size of pan is firmly inserted into  
the two retaining clips fitted to  
the sides of the pouring lip.  
The srcapers are locked to the stirrer with a bolt, which is  
located inside the food zone. These parts must be disinfected  
at regular intervals at temperatures above 179.6°F (82°C).  
Best is to accomplish the disinfection after every food prepara-  
tion below 179.6°F (82°C).  
7.  
TROUBLESHOOTING  
Faults in the appliance are registered by the control electronics  
and shown on the display (AT) dependent on the type of fault  
by the letters A or E in combination with a double-digit number.  
When the fault occurs, an intermittent acoustic signal sounds,  
the power supply is interrupted and the lamp is switched off.  
Press button (Q) again to acknowledge the error message  
(acoustic signal).  
Shut down the appliance if a continuous fault that prevents  
operation arises (see section 5.5 Shutting down). Summon the  
aftersales service to remedy the fault. Until this is done, the  
appliance must not be used and must be disconnected from  
the mains supply.  
Measuring rod  
The measuring rod with filling  
level marking is hung on the top  
rim of the pan. The scale has 5  
or 10 litre graduation marks.The  
measuring rod must not be used  
at the same time as the stirrer as  
this may result in injury.  
Discharge strainer  
Failure of food tempera- Summon service agent  
E1  
To prevent blocking the dis-  
charge tap when pouring liquids  
from the boiling pan, a discharge  
strainer (1) can be placed in the  
discharge pipe of the boiling pan.  
The strainer is fitted and  
removed with the aid of a hooked  
rod (2).  
ture sensor  
and report reading  
Failure of jacket tempera- Summon service agent  
ture sensor and report reading  
E2  
E3  
E5  
E6  
E7  
E8  
E9  
Failure of deaeration food Summon service agent  
temperature sensor and report reading  
Failure of control circuit Summon service agent  
board temperature sensor and report reading  
Sensor J15 of produce Summon service agent  
temperature too high  
and report reading  
Strainer for dough dumplings  
and scraper  
Sensor J16 of jacket tem- Summon service agent  
This accessory is for producing  
Knoepfli or dough dumplings.  
The stainer (1) is hung in the  
compartment. The dough (2) is  
placed in the strainer. Over the  
hot water in the compartment,  
the dough is pressed through the  
holes in the strainer by moving  
the scraper (3) back and forward  
to form droplets.  
perature too high  
and report reading  
Summon service agent  
and report reading  
Jacket pressure too high  
Summon service agent  
and report reading  
Failure of A/D converter  
Safety thermostat for dry  
Summon service agent  
and report reading  
E10 cycle  
protection  
has  
responded  
Sensor of deaeration tem- Summon service agent  
perature too high and report reading  
E11  
Fig. 7 Accessories  
HACCP Master Personal Discharge fault display  
E21 Computer is not con- and signal by pressing but-  
nected.  
ton (Q).  
6.  
CLEANING  
HACCP  
Interface Discharge fault display  
The appliance should be allowed to cool prior to cleaning.  
E22 COP485.1 is not con- and signal by pressing but-  
nected.  
ton (Q).  
Compartment  
HACCP  
configuration;  
COP485.1  
Discharge fault display  
and signal by pressing but-  
ton (Q) and repair fault.  
EEPROM  
With normal use it is sufficient to clean the compartment with  
hot water with an added grease solvent. Next, rinse with clean  
hot water and dry with a cloth or absorbent paper. There is a  
risk of corrosion if water with a high-salt content and/or food  
are allowed to dry out in the pan.  
E23  
E24  
(memory chip) has found a  
reeding fault.  
HACCP  
EEPROM  
(memory chip) has found a  
spelling fault.  
configuration;  
COP485.1  
Discharge fault display  
and signal by pressing but-  
ton (Q) and repair fault.  
Appliance casing  
Acknowledge the warning  
by pressing the button (Q).  
The appliance surfaces are of corrosion-free chrome nickel  
steel. They are to be washed down with hot soapy water con-  
taining a standard grease solvent cleaning agent and dried off.  
Malfunction at burner igni- Start again by pressing the  
A2  
tion  
button (TT). Consider the  
delay time of 30 to 60 sec-  
onds.  
General  
Cleaning with steel brushes, wire or copper wool, products  
containing sand etc. is to be avoided as such media will  
destroy the surface and provide the opportunity for it to be  
attacked and start to corrode. Spraying the appliance or its  
parts with a water jet or high pressure cleaning equipment is  
harmful and can cause malfunctions. Such practice is there-  
fore forbidden. The drain in the cover plate, the bottom grid or  
internal drain can be cleaned with a bottle brush.  
Acknowledge the warning  
by pressing the button (Q).  
The appliance can con-  
Advance warning: the tinue to be used. The  
A31 water in the jacket is due warning is given when-  
for topping up  
ever the appliance is  
reused. Summon service  
agent occasionally and  
report reading.  
62.9693.01  
Page 9  
     
OPERATING INSTRUCTIONS  
8.  
TREATMENT OF COMMERCIAL KITCHEN  
APPLIANCES  
Commercial kitchen appliances are executed in corrosion  
resistant chrome nickel steels, material numbers 1.4301 and  
1.4404.  
The corrosion resistance of these steels is based on a passive  
layer formed on the surface with access to atmospheric oxy-  
gen. Accelerated formation or reformation of the passivity  
occurs by treating surfaces with running water containing oxy-  
gen. Aggressive media with a reducing effect (oxygen con-  
suming) such as substances containing hydrochloric acid,  
chlorides and seasoning concentrates, mustard, vinegar  
essence, seasoning or spice tablets, salt solutions, etc.,  
depending on concentration and temperature, can result in  
chemical damage or the destruction of the passive layer. Dam-  
age can also result from foreign rust (iron particles) due to the  
formation of galvanic elements and lack of oxygen (no air  
access or low oxygen water).  
Therefore the following principles should be observed when  
working with high grade steel equipment:  
1. Surfaces of equipment of corrosion resistant steel are  
always to be kept clean and exposed to the air. Remove cov-  
ers from utensils when not in use to provide free air access.  
Regularly remove limescale, grease, starch and egg white  
deposits by cleaning. Corrosion can occur under these layers  
due to the absence of air exposure. Limescale can be  
removed with 10% acetic acid, 10% phosphoric acid or with  
suitable limescale removers available on the market.  
2. Corrosion resistant steel objects must not be kept in long-  
term contact with acids, spices and seasonings, salt, etc. Also  
promoters of corrosion are acid vapours as produced during  
floor cleaning. Contact surfaces are to be rinsed off with fresh  
water. This applies after use, especially after cooking pota-  
toes, noodles, rice etc. in salt water. Dried-on cooking water  
residues form high concentration salt solutions which can  
cause point corrosion. So, immediately after use, rinse cooking  
utensils in fresh water or keep filled with cold water to cool  
them. It is not advisable to use one utensil exclusively for cook-  
ing e.g. potatoes in salt water. For stainless steel it is beneficial  
to use utensils for different produce, e.g. for soups containing  
fat or acid-containing vegetables (such as sauerkraut, for  
example).  
3. Stainless steel surfaces should, where possible, be pro-  
tected from mechanical damage, especially from other metals.  
Corrosion can occur if stainless steel comes into contact with  
iron (steel wool, chips from pipes, water containing iron). New  
corrosion locations can be removed with a mild abrasive or  
fine emery cloth. Heavier corrosion can be washed off with a  
warm 2-5% solution of oxalic acid. Treatment with 10% nitric  
acid is necessary if this proves ineffectual. Due to the associ-  
ated hazards, this type of cleaning is only to be carried out by  
suitably trained staff in compliance with the valid regulations.  
4. No bleaching or chlorine-containing cleaning agents are to  
be used for cleaning. Utensils are to be thoroughly rinsed with  
water and dried after cleaning. The surfaces of appliances are  
of corrosion resistant chrome nickel steel. They are to be  
washed down with hot soapy water with the addition of a  
standard grease solvent. Avoid cleaning with steel brushes,  
steel wool, copper scouring pads or cloths, products contain-  
ing sand, etc. as such media destroy the surfaces and create  
the conditions for corrosion formation. Spraying appliances or  
parts of appliances with a water jet or high pressure cleaning  
equipment is harmful and can cause malfunction. This is there-  
fore prohibited.  
Note:  
The type and concentration of solvents used for cleaning the  
surfaces must comply with the code of the Federal Regulations  
21 CFR Part 178.1010.  
62.9693.01  
Page 10  
 

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