TCM-61G - Uncategorized Vulcan - Free user manual and instructions

USER MANUAL TCM-61G Vulcan

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

- WARRANTY - To ensure the guarantee on this equipment, you should comply with the MANUFACTURER’S INSTRUCTIONS in this manual. However if you cannot undertake the required maintenance operations, our installation and service network is available to provide you with a personalized contract.

• The product delivered to you complies with current standards. If any modifications are made the manufacturer cannot accept any responsibility whatsoever. The manufacturer cannot be held responsible in the event of inappropriate use of the equipment.

• This equipment is intended for use by suitably trained professionals.

• Read all the documentation before user.

• Keep your documents for future reference.

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

1 GENERAL The toughened glass control panel on your oven consists of: - a coder knob:

Switches on the oven and its display screen. Power on: press for 1 second Switch off: press for 3 seconds Allows parameters to be changed rapidly (Temperature, time …) and validated by simply pressing the knob.

The control panel is operated via a serigraphic touch screen using your fingers. We recommend the exclusive use of your fingers and no other items such as knives, forks or spoons etc.

You need only touch the screen with your finger to access parameters and information. The welcome menu is displayed briefly when the unit is switched on then replaced by the Manual menu.

The screen automatically locks after a few seconds at the start of a cooking or cleaning cycle.

This function is disabled by default but may be activated within the client parameters

The “padlock” icon indicates whether the screen is locked or not.

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

Automatic Humidity adjustment based on temperature selection. Manually change if desired. 0% is similar to convection setting with vent open, 100% is always adding humidity

... In progress: cooking in progress II : Pause (door open)

3 cooking modes: Convection, Steam and Combined (from 0 to 100%)

... In progress: cooking in progress

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

3 cooking modes: Convection, Steam and Combined (from 0 to 100%)

Selects preheating before cooking. To deactivate press for 3 seconds

Display of times / core temperature

Ventilation speed (1 to 100%) Vent outlet Manual humidification Rapid cooling & Holding mode (hot cupboard) Plated meal regeneration

Add a cooking phase Quick save a recipe Touch screen (alternative to using the select knob)

STOP / START cooking. Changes colour when:

Before cooking starts: Coloured green Cooking : Coloured yellow Pause (door open) : Coloured yellow Cooking finished : Coloured red

Water hardness limitations for steam mode: Depending on steam usage levels, action may be required to treat hard water to avoid a build-up of lime scale in the boiler and excessive consumption of descaling product. Steam usage level Water hardness GN 1/1 oven GN 1/1 oven Medium (3 to 7 hours/day) Max 40°f (28°e, 22°d, 400ppm) Max 20°f (14°e, 11°d, 200ppm) Intensive (>7 hours/day) Max 20°f (14°e, 11°d, 200ppm) Max 10°f (7°e, 6°d, 100ppm)

This function is only available in manual mode, not with a programmed menu

At the start point for cooking press and hold START and turn the coder knob anti clockwise to programme a « negative time » corresponding to the delay before cooking starts. The setting is validated after 5 seconds or by touching another zone/button

NOTE: if an automatic wash cycle has been programmed this will not take place3V-490058NU – 12/22 Page 5

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

Pre-programmed recipes (80 roughly) Clients recipes (capacity of 100 recipes in total, each with 6 cycles)

6 Principle families with direct access to the recipe

Recipes can be edited Copied Created Modified Deleted Detailed display

Recipe displayed by list or photos

To add a favourite recipe: select a recipe from the factory or clients list, then press a free space for 3 seconds

Delete a favourite recipe3V-490058NU – 12/22 Page 6

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

5.3 MULTI-PRODUCTS SCREEN

To use this mode, recipes must have already been added to My Favourites.

The first recipe selected determines the cooking mode and temperature

Example for selected recipes:

Level 6: Recipe selected but not started

Level 5: Cooking Press the elapse time to display the identification image of the recipe for 5 seconds

Level 4: Recipe finished

Level free for a new recipe Pressing the icon displays only recipes from My Favourites compatible with the first recipe selected

Erases all the recipes that have finished or not yet started

Display of the recipes from My Favourites which are compatible with Multiproduct mode

Standard display (phase by phase)

Detailed display (all phases)

Info: Cooling between phases with or without water

2 criteria allow the recipe to be adapted to the clients taste (e.g.: +/- browned, blue or well done) without the need to create a new recipe … or to know what to modify (Time, Temperature, which phase …) Only applicable for manufacturer recipes3V-490058NU – 12/22 Page 7

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

Family Photo Recipe label Mode Temperature °F Time (minutes) Recipe in favourites Meat

Roast beef 1.5 kg Convection

Leg of lamb Combi 20%

Fresh steamed fish Steam

Frozen steamed fish Steam

Fresh vegetables Steam

Choux and eclairs Convection

Frozen dainties Convection

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

Select "My Recipes" (library capacity: maxi 100 recipes)

Enter the name of the recipe : The more precise your name, the easier it will be to find your recipe

Pressing the name zone allows you to modify the name and / or select the family of the recipe (Meat, Fish, Vegetables, Pastry, Various and Banquet)

The « water drop » icon indicate the choice waterless or without water for cooling between cycle

Create the cycle or cycles by adding the various cooking informations (cooking mode, temperature, time, ventilation speed, oura valve, etc.).

If necessary Add, Insert or Delete additional cooking cycles (capacity of 6 cycles maximum including preheating)

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

Rinse (between batches of cooking…) replaces the spray hose

Programmable auto clean for every day of the week (Day / Time)

Allows the client access to: - Data exchange - Client parameters - Change the Manual / Auto cleaning

For a personalised code in text format it is possible to switch the keypad to and from alpha numeric

HACCP ON/OFF: Records HACCP data (for approx. 1 year) and frequency of data capture

Oven identifier: individual for each oven if there are several ovens on site.

USB (or Radio) information exchange viewable on the oven

Warning: A FastPAD USB stick should be used for data exchange consumptions,

recipes, HACCP, photos or update... Using a USB stick that is not recognized can lead to crashes or bugs.3V-490058NU – 12/22 Page 10

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

Adjust the screen brightness

Adjust the end of cycle buzzer volume

Activation and adjustment of the automatic pre-heat when the oven is switched on.

Activation of pre-heat function before cooking. Function only available in Eco mode. Not available in JET and ABC mode

Adjust the time and temperature in holding mode (operating as a hot cupboard in Manual mode)

Choice of humidity level for food regeneration

Cooling the cooking cavity with or without water (by air)

Choice of manufacturer’s recipes displays: Fr = French / En = English

Recipes displayed by family group (yes) or alphabetically (no)

Activate the screen saver (blacks out) after the selected time. Not when a cycle is running.

Activate of grease collection option by default

Enter the cost of energy, chemicals and water to calculate consumption costs. First press activates the cost area. The value can be change slowly with the knob. Second press displays the keyboard to enter a value directly.

After being exported to USB stick HACCP data prior to this number of weeks is deleted.

Restarts a cycle automatically if the is a power cut 9if set to YES).

Option of cooling condensate

Default volume of cleaner and descaler product containers

The screen automatically locks after a few seconds at the start of a cooking or cleaning cycle

Software reset (Attention: All recorded information is erased from memory: HACCP data….)3V-490058NU – 12/22 Page 11

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

This message appears only when the capacity of the water treatment system is being approached (if the counter has been set in Client parameters). This counter is only used if the unit has two separated water supplies.

Warning message This message appears every time the oven is switched on if the programmed water capacity is has reaching its limit. After renewal of the system reset the counter as above.

WATER TREATMENT COUNTER

- Go into the "TOOL BOX" screen - Select the "Client parameters" screen - Enter the password “CHEF” Permanent password (Upper or lower case) - Validate “V”: if the code is correct the menu can be accessed if not return to inputting the PIN

- To modify or enter the value for the capacity of the water treatment system (in litres). Set to zero by default (if the oven does not have a dedicated water treatment system).

• Select the zone to be changed

• Adjust with the coder knob. - After any regeneration of the water treatment, reset the counter as required.

The water treatment system’s capacity in litres. Reset. By default, set to zero (if there is no dedicated treated water supply to the oven)3V-490058NU – 12/22 Page 12

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

This message appears only when the oven preventive maintenance is required (if the counter has been set in Installation parameter). The customer will be automatically informed when service is needed. The service counter is a calculated function of the frequency of use and of the number of hours between 2 services. These values must be entered by the technician when installing the oven and must be verified after every maintenance operation.

Warning message This message appears every time the oven is switched on if the use time programmed in the preventive maintenance counter is reached. Notify the maintenance department for an intervention as soon as possible If the number of days falls to 0 or below, the message will be displayed in red and indicates how many days past the scheduled maintenance date the oven is.

Graphic demonstration and or animated of the main menus

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

7 CLEANING MENU There are 2 possibilities: - Manual cleaning (on demand) - Auto cleaning (cleaning programmed every day of the week):

The cavity should never be cleaned with grills or containers in situ.

Intensity of the cleaning: Light / Medium / Intensive / Ultimate (The durations are shown on the left)

Descaling included: In addition to the cleaning cycle, a descaling cycle will be run if necessary, depending on the use and setting of the oven. (Measured by the frequency of use of the oven and the water hardness recorded in the parameters)

Integrated drying: drying of the cooking cham as well as the cleaning and/or descaling cycle if key is selected.

- Washing with descaling activated as default: if this choice is un-ticked the cycle time is shortened to cleaning time only, - Descaling only: allows enhanced descaling cycle to be run.

Procedure: - Switch the oven on. - Wait a few seconds until the start screen clears. If the preheat starts press STOP. - Press the Service tab. The screen shows the last washing level used and whether a descaling cycle will be run.

"Cleaning and descaling (if necessary)"

"Start" a cleaning cycle.

- The screen indicates the different phases selected for the cycle, the running time and remaining time. When the cleaning cycle has finished the “Service” screen is displayed again. Note: The washing level / descaling / dry can be modified: - Press to select:

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

- Select the required level of cleaning depending on how dirty the oven is.

"Cleaning level" Light, medium, intensive or ultimate. The time for each is indicated in the box, shown in minutes.

- If you wish to skip the scheduled descaling cycle, deactivate the button.

- Check the pipes are connected to the chemical containers and that the quantities are sufficient. If not refer to the paragraph “Replacing the chemical containers” - Press the button if you wish to add integrated drying.

"Integrated drying" function to be selected (disactivated by default). The cycle time depends on the cleaning level selected - Light : 3 minutes - Medium : 4 minutes - Intensive : 4 minutes - Integral : 4 minutes.

- then press to select:

"Start" a cleaning cycle.

- The screen indicates the different phases selected for the cycle, the running time and remaining time. When the cleaning cycle has finished the “Service” screen is displayed again. Note: Descaling can be performed alone without washing the oven. Repeat the above manual cleaning procedure in full by selecting this option :

"Descaling only" if you only wish to perform descaling.

7.2 “AUTO” CLEANING (cleaning programmed every day of the week):

Scheduled auto cleaning will only activate: - if the door is closed and the oven is on - if the interface has not been switched off by pressing the 3s button - if no cycle is already in progress at the programmed auto cleaning start time. Cleaning will not automatically start at the end of the cooking cycle as there could still be products left inside. - if the interface is not in ABC or JET mode (which are considered as permanent cycles ...) The interface must therefore be in ECO / Manual or Auto mode, (with no cycle in progress, or the Service tab, inactive, power on etc.). Auto cleaning is activated in standby mode.

- Switch the oven on. - Wait until the start up screen disappears. If preheating starts press STOP. - Select the Service screen. - Press to select:3V-490058NU – 12/22 Page 15

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

- Put in your PIN code (0000 by default, select Client parameters in the service screen) then validate. - The daily cleaning screen will appear. - For each day select the level of clean required and the time by pressing the corresponding touch button then validate

- The automatic cleaning programme is displayed. The cleaning cycle will start at the set hour each day and at the intensity selected. A descaling cycle will be automatically integrated in necessary.

- To deactivate the automatic cleaning select Manual cleaning enter your PIN. The values programmed in will be remembered for the next time you select automatic cleaning.

Rapid rinse function using only water (no chemical) for example between two different types of cooking3V-490058NU – 12/22 Page 16

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

This message appears when the cleaning and/or descaling product container is/are almost empty Note: Refer to the “consumables” paragraph for the product consumption depending on the oven and its cleaning cycle

Validate or change the size of the container. Note the counter is calibrated against this volume.

Never use descaling product into the automatic cleaning system. This could seriously damage the ovens hydraulic circuits.

The suction pipes for washing products and descaling products are marked with labels and a coloured cap to position the pipe in the correct container: NEVER SWITCH THE PRODUCTS Cleaning (coloured green)

Descaling (coloured red)

Note: Refer to the “Recommendations” chapter when handling or using these chemicals, if in any doubt refer to the products safety sheet3V-490058NU – 12/22 Page 17

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

If your appliance is equipped with the optional grease trap system, grease will be collected during the cooking process and directed to a container external to the oven for safe handling and disposal. An integrated shut-off valve makes it possible to replace the full grease container safely, even during cooking.

Ensure that the container is empty, or has sufficient space left in it, and that it is placed under the valve.

- Place the grease collection tube in the “drain” position

Lower the grease collection tube in to the container

- Program your cooking by entering the data in either the manual mode, or the automatic program mode. - Activate the grease collection option from manual or automatic mode Container Collection pipe Valve3V-490058NU – 12/22 Page 18

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

"START" starts cooking.

« YES » Activates grease collection during cooking

- Now the fats will automatically drain into the container throughout the cooking process. - When cooking is complete, close the valve

CAUTION: The valve can be very hot.

Valve in closed position.

- Place the grease collection tube in the “rest” position

Raise the grease collection tube from the container.

- Close the container and remove it.

Screw on the cap supplied with the container3V-490058NU – 12/22 Page 19

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

9 GUIDANCE AND INFO ABOUT THE CONTROL SCREEN Why does the oven temperature drop so slowly?

In manual mode the change from a set temperature during a Convection or Combination cooking cycle doesn’t activate a cooling cycle.

Why does my oven inject water in convection mode?

In manual mode starting a cycle when the actual temperature is already over the set temperature starts an automatic cooling phase with water injection (as per Client parameters).

Why does the oven cool down whilst cooking?

Whilst cooking moving from convection or combination to steam automatically starts a water injection cooling cycle until the set temperature is reached.

How do you create a waiting phase in a programme?

Inputting a cavity temperature of 80°F in convection mode creates a waiting phase or a phase where nothing happens (no heating, no ventilation)

How do you create a temperature holding phase?

In Auto mode, selecting a time of 99h00 is interpreted as a holding cycle (no cooking) in the mode and temperature selected.

How do you control various cooking times on several levels?

Programmes in the library named as « Multi level timing » allow you to set a specific time for each level with and end of cooking alarm.

How can you see the recorded or programmed recipe’s cooking phases?

It is possible to see a summary of the phases by pressing detail « ? ».

How do you adjust the cooking in a manufacturer’s recipe?

For manufacturers recipes it is possible to adjust the level of browning and cooking even after a cycle has started.

Can recipes have illustrations?

In the client library it is possible to link a photo to a recipe and display only the recipes that have a photo. (Auto / Modify / Photo)

Can recorded recipes be protected?

How do you identify a copied recipe from the original?

A copied recipe has the symbols « * » before the name.

How do you change the name of a « client » recipe?

The names of « client » recipes can be personalised: Modify /click on the zone name or family / Change the name or family.

Why can’t I change my recipe in auto mode?

Can products be held at temperature after cooking?

HOLDING mode generates a cooling phase to the set temperature followed by holding at this temperature. This is like a hot cupboard without ventilation to avoid drying the products.

Can one activate a holding mode during the cooking process?

It is possible, the HOLDING button is activated and holding mode will begin after cooking has finished. If a core temperature has been selected holding will be at this temperature otherwise it will be at the temperature set in the « Client» parameters.

Temperature holding mode follows the parameters set in the client menu: temperature and time. (167°/ time unlimited)

Can the automatic preheating be deactivated or the temperature changed?

Is it possible to programme cleaning on a regular basis?

It is possible to programme an automatic cleaning cycle by day of the week and at a specific time with a greater or lesser degree of intensity.

How often does the oven need servicing?

A message indicating that a service is required 10 days before it is due.

How do I access client’s parameters?

Why can’t I access installer and technician parameters?

Access to certain parameters is restricted by a PIN and reserved for installation and service engineers.

Does the oven have a standby mode?

There is an automatic standby mode, timing is set in the « Client » parameters, this controls the ovens principle functions (blank screen, lighting).3V-490058NU – 12/22 Page 20

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

The welcome message can be changed in Client parameters. The message can be associated with a photo from the gallery or a welcome logo.

The Service/Exchange menu allows you to control HACCP data: start automatic recording, Viewable on screen or after exporting to USB stick in spreadsheet compatible format.

How do you complete the photo galley?

In the Service / Exchange data menu, it is possible to import photos ("FastPAD PC" software is required to do this)

Is there access to energy data, consumption costs…?

In the Service / Exchange data menu / consumption levels are displayed daily, by monthly and yearly intervals for, water, gas/electricity and detergent. Costs are also displayed if the actual costs have been put into the corresponding fields in Client parameters.

What is “Safe Mode”?

In the event of a fault in the electronics or the display it is still possible to start a Safe Mode cycle: convection at the temperature set for preheating 347°F by default. When operating in the mode any inputs from the control panel are ignored.

How do you start “Safe Mode”?

Switch the oven off and back on, then open and closed the door 3 times within 10 secs. The light will go off every time the door is opened and flash 3 times on the third closure to indicate the start of a Safe Mode cycle.

How do you stop “Safe Mode”?

To stop a Safe Mode cycle, switch the oven off.3V-490058NU – 12/22 Page 21

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

The USB port and core probe sockets are fitted with silicone protective cover.

Always put the protective cover in place (lowered to protect connections) whenever the socket is not in use.

Never “clean” connections with a water hose or a sponge. (If the silicone cover is used and put back in place after use, no maintenance is necessary).

The guarantee will not apply if these recommendations are not observed.

Note: To use the USB socket, refer to the “Data export” paragraph or to “FastPAD PC” software in the user manual

The core probe allows the perfect control of the level of your cooking which can be reproduced day after day whatever the size of the product. The core temperature to be reached will vary, of course, with the kind of product and the cooking level desired.

WARNING: The cooking of a product does not stop at once when removed from the oven.

As a matter of fact, after standstill, the core temperature continues rising to reach a temperature all the higher as the product has been cooked at a high temperature. Example: Beef roasted in combined mode at 392°F and removed from the oven at the time when its temperature reaches 104°F will see this later rise to about 135°F. The same beef, steam-cooked at low temperature at 140°F (as a last phase) and removed from the oven at the time when its core temperature has reached 126°F, will evolve very little reaching 133°F. PRODUCTS CORE TEMPERATURE

Classical cooking according to the chart annexed Low temperature cooking Red meats

Pork preparations – terrines

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

To control properly the degree of cooking, the aspect and the weight loss, more especially in the case of red meats, we recommend finishing cooking with a low temperature steam phase. Adjust the temperature 46°C above the core temperature desired. Example: Roasting beef:

phase: Coloration Dry air 410°F for 15 minutes

The cooking time increases to about 1 hour 25 minutes.

To optimise certain types of cooking, electronic regulation allows for long low temperature cooking. The set temperature corresponds to the core temperature which must be achieved. Low temperature is indispensable for treating big pieces (sucking pig, leg of pork (ham), big fish), often treated in vacuum bags (sous vide). This cooking mode is also worthwhile for perfectly controlling the cooking level (very rare, rare, well done…), for the aspect (external and sliced), for diminishing weight loss, but also for being safer from a hygienic point of view in the preparation of food products. The quality of cooking is also much less sensitive to the size of the products treated, as well as to their quality. The time necessary for cooking entirely conducted at low temperatures is of course longer. LOW TEMPERATURE Products Mode Cooking T° Approx. time Red meats Steam 131°F 6 h to 12 h White meats Steam

171°F Pork preparations and terrines Steam 153°F Fish

1 h to 1 h 30' Farm produced foie gras Steam 158°F Fruit Steam 194°F Potatoes Steam 185°F

NOTE: Medium size pieces of meat (joints, leg of lamb…) It is possible to diminish significantly the cooking times (2 or 3 times less), for medium sized pieces, and still partly keep the advantages above, by following: Products

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

WARNING: Regular and thorough cleaning will ensure prolonged service life

UNDER NO CIRCUMSTANCES SHOULD CLEANING CHEMICALS BE USED ON SURFACES THAT ARE OVER 140°F. The result will be serious discolouration and damage to the surfaces. Jet washers and hoses, high or low pressure should never be used for cleaning. The warranty will not cover resulting damage if the following guidance is ignored. The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.

12.1 INFORMATION ABOUT STAINLESS STEELS

Stainless steel is a steel grade designed that a thin protective sheet is formed on the metallic surface, which protects it against corrosion (Oxide film resulting from the chemical reaction of oxygen on the metallic surface). Anything hindering the formation of this sheet, or facilitating its partial destruction (Food residues, overflow of liquids, stagnant liquids…) reduces the resistance of stainless steel to corrosion. Whilst the composition of stainless steel enables it to withstand some chemical aggression better than classical steels, you must not think that stainless steel is indestructible. ⚫ 3 main factors contributing to corrosion should be watched for: - The chemical environment in general:

• Different brines (Salt concentration, Sauerkraut…)

• Chlorides contained in particular in: - cleaning products - bleach. - The temperature: Any chemical environment is made considerably more aggressive to stainless steel as the temperature rises. - The duration: The longer the contact time between stainless steel and the chemicals, the more noticeable the consequences of corrosion will be.

The combination of these three factors may lead to the eventual destruction of parts of the equipment, even if they have been made in very high quality stainless steel. Note that when stainless steel becomes corroded, it is extremely rare that this is generated by the steel itself. Generally, cleaning products, which are not appropriate or are improperly used, lack of maintenance or extreme conditions of use are often found to be the cause of the damage. WARNING! The manufacturer will not be held responsible for cases of corrosion resulting from these conditions and the warranty will not apply. A list of the most frequent causes follows, to allow you to better identify possible inappropriate use and to ensure the long service life of your equipment.

12.2 THE COMMONEST CAUSES OF CORROSION:

Floor cleaning Floors are often cleaned with very aggressive products (prior to handover or during a kitchen deep clean). If the product is sprayed, without necessary precautions or suitable dilution, any splashes on the appliances may result in the corrosion of legs, bases and low level trims. Worse still, if the area is not properly ventilated after application, the vapour from these products may settle on the equipment and result in corrosion spreading to the entire surfaces. Inappropriate cleaning product (Bleach, Acids, Soda) If inappropriate products, such as bleach, acid or soda dilutions, (all products which are not specifically designed for the maintenance of stainless steels) are used, irreversible etching of the stainless-steel surfaces can occur. Cleaning product applied when the temperature is too high All cleaning products are more aggressive at higher temperature. In principle the temperature of any surface must not exceed 140°C or permanent staining (blackening) of the stainless steel will result. Inadequate rinsing after cleaning After cleaning the surfaces should all be rinsed thoroughly to remove any chemical residues. If this is not done the residue will continue to act over time with the risk of starting the corrosive process. Worse still, if the affected surface is submitted to temperatures over 140°C (inside of an oven, a tank or tank, ...), the impact will be greater and corrosion will almost inevitably occur. Stagnation of cleaning products In the same way, all the areas that can trap chemicals, especially the channels, gutters, drainage manifolds, traps etc. must be subject to careful and plentiful rinsing. (Use a nylon brush to reinforce the action of rinsing with clean water). Salt concentration Salt, much in use in kitchens, is often found to be the origin of pitting that can even penetrate the stainless steel. Spillages on any surface should be cleaned up at once. Particular case of cooking in boiling salted water:3V-490058NU – 12/22 Page 24

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

Salting water in a tank or tank presents a major risk: never put cooking salt into the tank before the water and remember that salt can concentrating on the base of the tank. Salt should be added to the water and stirred until it dissolves, the risk is reduced using table salt which dissolves faster. Intensive use with brine Certain products, such as sauerkraut (acid juices), fish and sea food (presence of salt), and in general, all brines, must be subject to particular attention. In the case of occasional use there should be no problem if equipment is carefully and systematically cleaned after each use. In the case of intensive use, all the cooking equipment (ovens, boiling pans, even utensils) must be selected with a grade of stainless steel specifically adapted to use in such an environment Too much chlorine in the mains water supply Sometimes certain networks supply water containing chlorine at above normal levels. In this event it is not unusual to be faced with problems of corrosion, pay particular attention to bain-marie, water baths, and equipment left to soak overnight etc. Cleaning aluminium or aluminium coated items The presence of aluminium or items that are aluminium coated in a chlorine solution is a particularly powerful catalyst for damaging stainless steel. Do not leave fittings such as hood filters, aluminium trays or dishes soaking in tanks, tanks, pots, fryers etc. Just one night is sufficient to etch stainless steel at the point of contact with aluminium.

12.3 MAINTENANCE OF EXTERNAL SURFACES

It is necessary to clean the metal surface carefully so as to eliminate all dust, metal particles and deposits of any kind which could damage the protective layer mentioned above. For this purpose, it is sufficient to wash these surfaces with soapy water or any other neutral and non-abrasive cleaning product. RINSE CAREFULLY and wipe the surfaces. Never scrub stainless steel with metal wool, but if necessary, only with a "Scotch Brite" type pad or a similar product, by following the direction of polishing of the stainless-steel surface.

12.4 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS

Cooling the electronic compartment is ensured by means of the ventilation apertures at the right front of the equipment (6 / 7 and 10 level). Once a week, check that the aeration grids are clean and not obstructed by dust by cleaning its surface with a dry cloth.

In order to remove traces of grease or food scraps that can damage the gasket, regular and manual cleaning of the cavity gasket should be performed on the inner and outer faces. Before cleaning, use water with soap or neutral and non-abrasive detergent with a sponge or a soft cloth to remove the grease from the cavity gasket.

12.6 CLEANING THE SELECTION KNOB

To clean the part behind the selection knob, remove it.

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

In order to keep optimum visibility of the cooking area, regularly clean the inner door and the door paneling with a suitable product and a soft cloth. Opening the internal glass

Open the door To open the internal glass - Press gently on the retaining clip to release the glass Opening the door panelling

Open the door To open the internal glass - Press gently on the retaining clip to release the glass Removing the door panelling - Undo the 2 Phillips screws on the side of the door - Undo the 3 Phillips screws holding the door panelling - Remove the panelling and the internal glass retaining clips

The general principle consists in not letting the following settle in certain places: - Substances likely to become concentrated and so become corrosive. - Settling of different minerals contained in water and likely to generate corrosion (walls) performance and life-duration (fan balancing, exchanger dissipation, ..) problems. CLEANING, DEGREASING: Once a day (see section « Cleaning menu ») DESCALING: Every day if necessary. If there are any mineral deposits (whitish specks) as a result of un-softened water in the cooking chamber this must be removed daily.

For maximum efficiency of the descaling product without damaging the material and components of the oven, you should use an appropriate descaler. The use of certain acids has an irreversible destructive effect that may cause significant damage. The descaling product must contain corrosion inhibitors to prevent metal attack. It must also comply with legal requirements, in particular for material intended to come into contact with foodstuffs. Chemical products containing nitric acid are strictly prohibited. Recommended composition: - Phosphoric acid <50% - Corrosion inhibitor3V-490058NU – 12/22 Page 26

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

The materials used intensively and regularly for cooking corrosive products, such as sea fish, sauerkraut, …, should be cleaned carefully and systematically after each use.

13 PREVENTATIVE MAINTENANCE The appliance must be isolated electrically during cleaning or maintenance and when replacing parts. Subject Daily Weekly Monthly Every year (Or every 3000 h) Recommendations Cleaning the external surfaces

Use the correct dose of cleaning product; Do not use abrasive products. Cleaning the cavity seal (all models)

Use the correct dose of cleaning product; Rinse thoroughly; Do not use abrasive products. Visual inspection of cavity seal (all models)

In case of damage, alert the after-sales service Cleaning and descaling of internal surfaces

Respect cleaning product dosage; Rinse thoroughly; Alert the after-sales service if any rust points appear. Checking the amount of cleaning agent in the container

Replace the container as often as necessary Checking the condition of the hose and of the base valve in the cleaning agent container

Check when replacing the container / Clean the base valve Checking the amount of descaling product in the container

Replace the container as often as necessary Checking the condition of the hose and the base valve in the descaling agent container

Check when replacing the container / Clean the base valve Cleaning the electronic compartment ventilation openings

Visual check of the presence of inner door stops

Visual check of the condition of the lighting strip label

Clean if necessary, with a non-aggressive and non- abrasive degreaser. Rinse thoroughly. In case of damage, alert the after-sales service Visual inspection of the core probe (tip, cable, passage through the bulkhead)

In case of damage, alert the after-sales service Periodic maintenance by the after-sales service

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

14 ERROR MESSAGES Message on the screen Consequences What to do? i28 : Core probe not connected Cooking stops. To continue cooking connect a probe or switch to timer mode.

E30 : Electronics overheating Control panel overheated Clean the air inlet.

i31 : Electronics overheating: Temperature reduced to 350°F Cooking continues automatically at a temperature below 350°F Clean the lower and rear air intakes. If the problem persists, call a service technician.

E32 : Core probe with 2 points non functional Cooking will continue Consider changing the probe after cooking

E46 : Electronic communication fault (Bus RS485) Cooking stops Possible to launch safe mode: convection mode at 347°F (see guidance and info about the control screen).

E61 : Ambient probe short circuit Cooking stops Switch the oven off and call a service technician.

E62 : Ambient probe non function Cooking stops Switch the oven off and call a service technician.

E67 : Gas safety activated Cooking stops Check gas inlet. Switch the oven off and call a service technician.

E68 : Cavity at + 554°F Cooking stops Switch the oven off and call a service technician.

E72 : Electronics at over + 167°F Cooking stops Switch the oven off and call a service technician.

E73 : Cleaning pump failure or running constantly Cooking continues. Arrange for a service technician

i81 : Water flow problem Reduced functionality or Pause the cleaning Check the valve and water pressure. If the message appears during a cleaning cycle it is possible to stop the cycle if the cleaning chemicals have not yet been injected, by pressing stop. Check that the water has not been switched off to recommence the cycle automatically. If this is not the case the cycle is blocked. To force an end to the cycle : - press on « Tools/Cleaning » - enter the PIN code « RSTC » to exit - manually undertake a thorough rinse of the cooking cavity to eliminate all chemical residues before cooking - call a service technician

i81 LAV : Water flow too low during cleaning Pause the cleaning cycle Check the valve and the water pressure. Switch the oven off and call a service technician.

E82 : Solenoid sticking Cooking continues. Switch the oven off and call a service technician.

i83 : Maximum capacity of water treatment equipment reached Cooking continues. Check and recharge your equipment then reset the counter (client parameters)

USB stick full USB stick is full. Clear the USB stick

USB missing USB stick required Connect a USB stick

Screen blocked or not working Cooking continues in the previously configured mode. Turn off the oven and restart it. If the problem persists, reset the interface: Open and close the door 6 times after switching on.3V-490058NU – 12/22 Page 28

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

We recommend the use of products supplied by the manufacturer for cleaning your equipment and to guarantee effective results. Contact your distributor who can supply these detergent chemicals

15.2 CLEANING PRODUCT

Consumptions based on 1 daily cleaning

6 / 7 level GN1/1 10 level GN1/1 10 level GN2/1 CLEANING PRODUCT AUTONOMY (Number of day / barrel of 5L) Light cleanning Medium cleaning Intensive cleaning Ultimate cleaning

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

Designation Codes Drive shaft gasket + wear ring

Regulation probe service kit 1PT100

Resistance service kit 11KW 277V

40 diameter burner service kit

Two-way UL solenoid valve 2 x 10L/min

After sales kit facia seal

Motor relay with fixation bracket

Anti-interference relay

Filter with connection for gas oven

FastPAD 2 Max UL relay connection

Gas burner control card

Capacity gasket for oven

Capacity gasket to 1035 and 1056

Inlet flange gasket exchanger

Outlet seal exchanger 6/10 levels

Heat exchanger inlet seal

Door closure mechanism

Arched ignition electrode

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

17 RECOMMENDATIONS These appliances are for professional use, only appropriately trained personnel should use them. These appliances are intended to be used for commercial applications, for example in kitchens of restaurants, canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc., but not for continuous mass production of food. These appliances must be installed with sufficient ventilation to prevent the formation of an excessive concentration of substances harmful for health within the premises in which they are installed. The rate of new air required for combustion is 2m3/h per kW of heating power. Never block the condensate exhaust flue, because the pressure could rise in the appliance and pose a risk of explosion. If an error message appears consult the list of error messages and follow the ADVICE given When cleaning high pressure jets or lances should never be used. NEVER start the oven WITHOUT HAVING POSITIONED AND LOCKED the ventilation duct. Do not remove the ventilation duct and the drain grid located in the oven. If this grid is missing do not start the oven.

Always use a qualified technician to install the equipment and if necessary change the oven from one gas to another. IMPORTANT: Please be aware that when cooking dishes prepared with alcohol (coq au vin, pears in wine, etc.…). Vapour saturated with alcohol may when heated cause an explosion in the oven and due to the sealed door, create a momentary overpressure which may cause an irreversible deformation of the panels. This risk is further increased when the user adds alcohol to the products near the end of the cooking cycle and closes the door to complete cooking. The appliance must be isolated electrically during cleaning or maintenance and when replacing parts. For long term reliability and safety it is advisable to have the unit serviced by suitably qualified technicians (Dismantling of burners, inspection and cleaning of venturis, cleaning jets, adjustment of air rings, cleaning vents, checking for possible leaks, checking control elements, regulating and safety accessories…). The oven must be meticulously maintained on a DAILY basis (see the “Maintenance” chapter). In particular, the fans, heating elements and internal surfaces must be kept clean grease and mineral deposits must not be allowed to accumulate. Never place the probe behind the ventilation duct (the probe may deteriorate in proximity to the elements or gas exchange. NEVER APPLY ANY CLEANING PRODUCT WHEN THE OVEN IS HOT, AT ANYTHING OVER 140°F THE SURFACE WILL BE IRREPARABLY DAMAGED. Do not open the oven door during a cleaning cycle. Combination ovens should be cleaned with specific products which can resist temperature of up to 158°F. An inappropriate cleaning or descaling product may have a slightly corrosive effect. The detergent chemical risk should not exceed 3 in accordance with EN 1717 (Toxicological information FDS: LD50 > 200mg/kg). We strongly advise using cleaning products recommended by the manufacturer to ensure optimal cleaning and component life. To guarantee optimal cleaning and avoid chemical damage, we recommend using suitable cleaning products. For cleaning products to be compatible with our ovens, they should: - be composed of less than 25% potassium hydroxide WITHOUT sodium hydroxide - be compatible with an operating temperature of 140°F. - contain anti-corrosion agents For maximum efficiency of the descaling product without damaging the material and components of the oven, you should use an appropriate descaler. It must also comply with legal requirements, in particular for material intended to come into contact with foodstuffs. Chemical products containing nitric acid are strictly prohibited. Recommended composition: - Phosphoric acid <50% - Corrosion inhibitor Under no circumstances should the oven be cleaned with grills or containers in situ. The core probe socket and USB port are fitted with silicone protective covers. - Always put the protective cover in place (lowered to protect connections) whenever the socket is not in use. - Never “clean” connections with a water hose or a sponge. (If the silicone cover is used and put back in place after use, no maintenance is necessary). The manufacturer certifies that the packaging meets the provision 94/62/CE (relating to packaging and packaging waste of 20.12.94) and requests that the final installer (or user) observes the rules relating to the removal of the packaging (recycling or reuse). « According to article 6 of the decree of 20 July 2005 a marking giving the identity of the manufacturer and the market release date must appear on equipment after 13 August 2005». The warranty will not cover problems caused by failure to comply with these recommendations3V-490058NU – 12/22 Page 31

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

Cooking appliances may reach 482°F. BE CAREFUL not to burn yourself when using or handling INNER ACCESSORIES (Plates, modules, filter, duct...).

Loading and unloading containers and ovenware: The height of the top shelf or runner can be 39.37”. If unloading manually be careful. ATTENTION: splashes and spillages pose a risk of scalding.

When using the core probe be aware that it can be very hot, always use suitable protection to avoid burns

Remember the dangers identified on the safety data sheet for detergent and descaler - Harmful if swallowed. - Can result in serious burns. - Irritates the eyes. - Irritates the respiratory tracts. - Risk of serious eye lesions.

Danger of irritation to the skin and eyes or acid burns. Detergents and descaler will cause irritation and possible burns if in direct contact with the skin or eyes. - Do not inhale the mist or spray - Avoid direct contact with these products - Never open the oven door during the automatic cleaning cycle - Wear protective clothing, gloves and hermetic protective goggles in accordance with the safety data sheet.

Remember the safety advice provided by the safety data sheet for each detergent and descaler - Do not each or drink when using these products. - Do not inhale their vapours. - If case of contact with eyes rinse immediately with plenty of water and seek medical advice. - Wear appropriate protective clothing, gloves and face and eye protective gear. - In the event of an accident or sickness seek immediate medical attention - Dispose of the product and its container as hazardous waste.

Instructions Dispose of this product according to the national legislation, or other rules in force in your country, regarding the safe disposal of used electrical and electronic equipment. Note: To do this, contact an appropriate collection point for the recycling of electrical and electronic devises for treatment, recovery and recycling in accordance with national legislation.

18 GUARANTEE PLEASE NOTE THAT NO GUARANTEE IS UNCONDITIONAL Our guarantee applies only for normal use. That is, with the strict observance of the recommendations given in our instructions for use and maintenance. It will only be valid on condition that the periodical maintenance recommended has been carried out by factory trained engineers. All appliances are, subject to the above limitations, normally guaranteed for a period of one year, from the date invoice. In the event of a breakdown due to a visible or hidden defect, our equipment will be repaired at our expense, including parts and labour costs. To benefit from our guarantee, our appliances must not have been modified in any way or repaired using parts which are not genuine and approved for such use or where repairs have been undertaken by personnel who are not qualified or factory trained. In case of breakdown or failure we should be informed in writing at the earliest opportunity of the nature of the problem. In no circumstances should the defect be remedied by the user or a third party. Regular service inspections and maintenance by our engineers are an essential condition for correct and reliable operation of our equipment. Such service and maintenance operations can and must only be carried out by our technicians, who are not only fully qualified but also trained to do so. They have the right tooling, original spare parts and are given regular training updates on the appliances. Periodic servicing is essential; it is carried out at a cost but guarantees reliable operation of our appliances The timing of service and maintenance is relative to the conditions of use. In the event of heavy use certain operations will need to be carried out more frequently. WARNING! Damage caused by connecting our appliances to a power supply which does not comply with the data plate (voltage, reversal of phase/neutral conductors ...) or where phase order cannot be checked (this is important for three-phase motors, fan direction, electric rams, ...) will under no circumstances be covered by warranty. For this reason, we advise against connecting appliances until the electrical and gas supplies can be checked and compared with details on the data plate.3V-490058NU – 12/22 Page 1

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

23.3 ECRAN MULTI-PRODUITS

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201

VULCAN A division of ITW Food Equipment Group LLC P.O. Box 696 Louisville, KY 40201