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Combi-Oven - Whaley Food Service

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1. 199 which are pre programmed in the control These original menus cannot be changed Changes can only be made after entering into Store manual menu Press F1 three times press and conclude by pressing ENTER STEP Contrast adjustment This function allows you to adjust background light and contrast in the display Press FI three times press 2 and the adjustment is made with keys 2 lighter and 8 darker The background light is adjustable with keys 1 lighter and 8 darker Conclude by pressing FI Select language Press F1 three times press 3 and conclude by pressing ENTER STEP Change pre selected values Every time one of the six operating modes CONVECTION COMBI etc are selected each will appear with pre selected values for temperature time maybe probe temperature fan and exhaust These values can be changed Select Change preselected values by pressing F1 three times and pressing 4 Enter the new changed values and conclude by pressing ENTER STEP Using the Temperature Probe To be able to use the many advantages qualities of the modern combi oven to a full extent as standard the Combi steamers from BKI are all equipped with digital core temperature control With the application of core temperature control and probe to match the core temperature in the products can be measured very exactly with which the optimum combination of time and temperature can be obtained In practice this gives a reduced weight l
2. 10 Pre heating Generally the oven is pre heated for approx 5 10 min in COMBI STEAMING mode Concerning use of a cold oven and a maximum loading of the oven compartment please refer to the paragraph Pre heating on page 4 Application COMBI STEAMING is applied for Roasting Baking Glazing Gratinating Reheating Which one of the 3 humidity steam settings to choose will to a large extent depend on type of product quality and extent of preparation The best results are reached by experimenting with different products By this you can leave your individual mark on the preparation Below you will therefore only find some general lines Low humidity steampulsing e Combi baking of e g buns Combi steaming of e g poultry Reheating e g Cook amp Chill Glazing Gratinating 18 Combi Oven Operation Medium humidity steam pulsing e Combi roasting of e g beef e Reheating of chilled and deep frozen dishes e g Cook amp Chill e Glazing e Gratinating High humidity steam pulsing e Steaming of vegetables and potatoes e Reheating e g Cook amp Chill e Baking e g liver paste etc COMBI STEAMING mode can be applied alone or in combination with other operating modes Below you will find examples of combination possibilities with other modes e CONVENTION COMBI STEAMING low or medium CONVENTION The preparation is started in CONVECTION to close the pores on the surface ofthe joint You then change to C
3. Phase sequence test is usually always active This alarm can be deactivated in the case of installation for demonstration purposes in order to avoid error code 15 The temperature display shows either ON or OFF ON and OFF are selected by pressing 6 VS Controller System Settings Set Up Mode Settings U1 Automatic restart 1 U2 Not Used U3 Not Used U4 Pre set current temperature 1 U5 Phase Sequence Test OFF 48 Combi Oven Installation Initial Checks and Adjustments Upon completion of the installation perform the following to ensure proper operation of the oven Category Activity Date Performed Oven exterior e Check that the oven has suffered no transport damages dents scratches etc e Check adjust height and check that the oven is placed level horizontally Connections e Check for correct water connection o open water supply check for leaks close water supply check and clean dirt filter reopen water supply check hand shower and stop tap under the oven Oo oo oO e Check correct electrical connection e Check correct drain connection o check correct mounting of drip tray o check correct fall of hose from drip tray and examine for leaks e Check correct exhaust connection e Clean the oven e Apply the steel oil which is delivered with the oven Oven e Check the direction of rotation of the fan compartment e Check that the filter housing is mounted
4. Drain P Risk of electric shock Disconnect power before servicing Q Stand R Adjustment legs Combi Oven Safety Precautions Always follow recommended safety precautions listed in this manual Below is the safety alert symbol When you see this symbol on your equipment be alert to the potential for personal injury or property damage Safety Signs and Messages The following Safety signs and messages are placed in this manual to provide instructions and identify specific areas where potential hazards exist and special precautions should be taken Know and understand the meaning of these instructions signs and messages Damage to the equipment death or serious injury to you or other persons may result if these messages are not followed ADANGER This message indicates an imminently hazardous situation which if not avoided will result in death or serious injury A We This message indicates a potentially hazardous situation which if not avoided could result in death or serious injury ACAUTION This message indicates a potentially hazardous situation which if not avoided may result in minor or moderate injury It may also be used to alert against unsafe practices NOTICE This message is used when special information instructions or identification are required relating to procedures equipment tools capacities and other special data Specific Precautions PA WARNING Risk Of Electric Shock Disconnect Pow
5. Medium 131 140 F Roast beef Medium 131 140 F Joint of beef Well done 185 194 F Boiled beef Well done 176 185 F Veal Saddle of veal Under done 149 158 F Leg of veal Well done 167 176 F Shoulder of veal Well done 167 176 F Brisket of veal Well done 167 172 F Mutton Saddle of lamb Under done 158 185 F Saddle of lamb Well done 176 F Lamb Lamb Well done 174 185 F Poultry Chicken 185 F Goose 167 176 F Goose 194 197 F Turkey duck 176 185 F Paste pate etc Paste 161 165 F Terrine 140 158 F Foie gras Pate de foie gras 113 F Fish Salmon 131 F Pike 140 F Fish pate 149 F 15 Operation Combi Oven Operation Convection Mode In this operating mode the products are prepared in constantly circulating hot air The high powered fan ensures an optimum air distribution in the oven compartment An optimum transfer of calories energy to the products is obtained this way The temperature can infinitely be set within a range of 68 482 F Manually humidity can be added by activating key 18 Operation By activating key 17 the oven will automatically startup in CONVECTION mode with the pre selected values of time temperature etc If the oven is set on a different operating mode you choose CONVECTION by activating key 2 Correction of the time required is made with key 11 adjustment with keys 10 and end with 14 The temperature is corrected by touching key 12 then adjusted with the keys 10 and ended
6. S Controller Operation EE 24 VS Controller OpGratlon scisti oniani e aaaea a E Aa aaea AEAEE a Ea iae 32 JE ET OI EE 36 Unpacking the OVEN TEE 36 POSITIONING Of OVEN DEE 37 Water CONNMGCHO ME 37 EXN QUST EE 38 Electrical ConmOCtiOn siivssccd cesdavacadivanatavavavacduataaastyfuavecavavaaaveusvdnanduesautedadaiaadibed susvdadsdaatedstoatadadeiaatianavavetss 38 Drain Connecti Nasirun aneientir aee aaie R AARE AE E AEAEE KARERE EEOAE AARRE AE AARE KARREAN 39 Adjusting e EE A0 Setting System Options for CVC Controller nne 41 Setting System Options for S Controller ccccescccecsssccececseceeeecseeeeeesseeeeesseeeeeeeeseeeeeeeseeeaeesssesaeeseeeeaeess 42 Setting System Options for VS Controller cccccccssescecesseceeesseeeeeeseeeeeesssneaeeessseeeeesseneaeesssnaeessensaeess 47 Initial Checks and Adlustmments tese nrnnnsttttnsttt rnnt ttnn st tA nn nt tAAnSEEEAANAEEAASSE EEANN EEES SE EE nn nnmnnn ennn 49 EU EE TEE 50 SCHECAUIEd MAINTENANCE wvssiscceisacsreniseecnscsdadssauisaassecsdaasieudsguesaussaidseisvazedaddacnasbieseasivddsdaasducsbiadvadsanddlddsanars 50 TFOUDIGSMO OLIN ET 53 elen EE 57 Combi Oven Introduction Introduction We congratulate you on your new BKI Combi By the purchase of a BKI Combi you now possess one of the market s leading oven products for professional kitchens All BKI Combis are currently subjected to intensive product development that ensures that the products are always based on the latest technology
7. The breaker must be able to cut off all poles with a length of break of at least 3 mm To facilitate cleaning and service use an approved flexible connection cable type HO5RN F The oven may leak 1 mA current per kW After connection check that the fan rotates in the right direction i e COUNTER A CAUTION CLOCKWISE If the fan rotates in the wrong direction the oven does not operate correctly which may cause damage to the oven 38 Combi Oven Installation NOTICE The warranty does not cover incorrect connection Knock out openings for supply connection Size Open type Thread Size Amps Cable opening 2 10 2 14 11 2 2 AWG 11 4 4 AWG 1 06 3 4 22 10 AWG 27 8 mm Drain Connection As standard The BKI Combi is equipped with a drain system that removes surplus water from the oven compartment Water may occur when steam is used in the oven and when the oven is cleaned ACAUTION An authorized plumber must carry out connection The oven must be connected to an open drain and the connection must end at least 20 mm above the outlet grating or funnel The drain must never end directly under the oven The drain tube must be of stainless steel have a diameter of at least 38 mm and a fall of at least 3 or 5 ACAUTION Never connect directly to a water trap so as to avoid obnoxious smells bacteria and possibly low pressure suction or overflow 39 Combi Oven Installation Adjusting Flaps The flaps
8. as well as the most modern and energy saving techniques of preparation Moreover the products from BKI are up to date with the latest develooment technology as regards ERGONOMICS AND SAFETY SIMPLE AND LOGICAL OPERATION EASY TO OPERATE DESIGN RELIABILITY AND SERVICE To ensure our customers an optimum and reliable product prior to dispatch all BKI Combis have passed through an extensive test programme in which all functions are subjected to a continuous and extreme load Before use and to make the best use of the many facilities and advanced technique of the BKI Combi it is important that you are aware of working ranges and possibilities of application of the steamer We thus recommend you study the user s manual thoroughly before using the steamer By this you can as a user make sure that you achieve optimum cooking results through appropriate and safe operation By going through the user s manual you will save time Description Refer to illustration below for a description of the unit A Oven door B Operating panel C 2 step safety handle D Rethermalize on High Speed only E Plug for core temperature probe F Serial plate G Risk of fire space ovena minimum of 2 inches from the rear and side wall H Drip tray 1 Ball valve for hand shower J Hot surface K Exhaust L Cover for electric parts M Hand shower N Core temperature probe O
9. can be adjusted individually to achieve a uniform baking result Experience shows that the following basic setting produces the best result in the vast majority of cases Air gap setting in mm Type 1 06 and 1 10 Type 2 10 For types 2 10 we recommend that a 10 mm rail be fitted at the top part no O 11 588 40 Combi Oven Installation Setting System Options for CVC Controller System options are set through Engineering menus To access these menus press and hold the F1 key while pressing the START STOP key A list of menu commands will appear in the display To see additional menu commands press F1 To return to the main display press the ENTER STEP key To select a command access it s menu then press the numeric key associated with the command Upon selecting a command its options will be displayed To select activate and navigate the command options use the keys specified on the display Return to the Engineering menu by pressing F1 The following table lists the command options that need to be set to enable proper operation of the BKI Combi CVC Controller System Settings Menu Command Option Settings 1 TEST FUNCTION 2 ENCODE OVEN TYPE 3 SELECT LANGUAGE Only used to troubleshoot oven 2 Autorestart 4 GB 2 Adjust PT100 sensors 3 Set Restart Time The values are factory set by the manufacturer Consult manufacturer before adjusting Leave as is 1 Oven Light ON OFF 2 Phas
10. correctly e Check interior light e Clean the oven Operating panel e Check and adjust if necessary each of the pre set values e Heat up the oven to 482 F for approx 5 min 49 Combi Oven Scheduled Maintenance Maintenance Maintenance Category Perform Activity Entire Unit Daily Cleaning Refer to cleaning procedure Oven exterior Annually Oven door o check that hinges are firmly fixed and that the oven door is fitted straight in relation to the oven o check door sealing for cracks o check adjust 2 step door handle o check adjust inductive sensor door switch Exhaust plug vacuum valve o Check for leaks o Check for remove scale deposits Connections Annually Water connection o check for leaks o Check and clean dirt filter o check hand shower and stop tap under the oven Electric connection o check for irregularities Exhaust o check adjust exhaust plate and motor Oven compartment Annually Check that the fan has been correctly fixed and that it rotates freely Check adjust filter housing and flaps Check interior light Check adjust rack and trolley for rack to ensure that the height of the oven is correct Check nozzle for correct dispersion Heating elements o check gaskets o check tighten heating elements o Start the oven activate the mode HOT AIR for a couple of seconds then turn off the oven and check that all heating elemen
11. in the BKI Combi ensures that the set temperature is maintained very closely This is especially important in PROOFING as the dough products are very sensitive to fluctuations of temperature Operation PROOFING is selected by pressing key 7 and the pre selected values for time temperature etc will then appear Correction of the time required is made by pushing key 11 adjustment with keys 10 and end with key 14 Wishes for correction of temperature if any are made by touching key 12 adjustment with keys 10 and end with key 14 Pre heating In PROOFING the oven is pre heated for approx 5 minutes at the required proofing temperature PROOFING of dough bread can with advantage be undertaken as one of the first tasks in the day when the oven is relatively cold If the oven has already been applied at high temperatures for e g roasting the heat is accumulated in the oven cabinet resulting in a extended time of cool in cooling down 93 100 F Manual humidity steam pulsing Upon starting of proofing mode the oven compartment will continuously be supplied with steam for the first seconds Generally at the beginning of the proofing process dough products are to be supplied with just as much extra humidity that they become wet in the surface Alternatively this can be controlled by looking at the lowest half of the oven glass where humidity is to be produced at the same time whereupon the correct amount of steam is present If
12. key 8 Core When the core temperature is activated this is indicated in the display Temperature When the steamer is off the pre set core temperature is shown when the Display steamer is on the actual core temperature is shown 9 Core The core temperature can be set between 68 and 210 F To set the Temperature temperature press key 10 press key 9 press the up down arrow keys Programming 4 11 until the desired temperature value is reached then press key 9 key again to enable this value 10 Core Activate and deactivate the core temperature by pressing 10 Temperature ON OFF 11 Down arrow key Use this key in combination with keys 2 6 and 9 to decrease time and temperature values 12 Convection Activate the Convection operating mode by pressing 12 The oven is operating mode automatically set to the pre selected value For changing the pre setting key see 18 Activate the mode by pressing 21 13 Combi This key allows you to choose 1 of 3 Combi Steaming operating modes Steaming low Press key 13 until the desired mode is reached One illuminated LED medium and indicates the low mode selection Two illuminated LEDs indicate medium high operating mode selection Three illuminated LEDs indicate high mode selection mode key Activate the mode by pressing 21 14 Reheat mode Activate the Reheat operating mode by pressing 14 The oven is key automatically set to the pre selected value For changing the pre setti
13. manual humidity key until lamp turns on Printer Not applicable U5 Phase Sequence Test OFF Reversing 2 Only with CombiClean models 46 Combi Oven Installation Setting System Options for VS Controller Refer to the figure below as necessary while using this section GI OOOO Start Up Window When the computer is switched on it checks all control lamps and segments to make sure that they work Figures appear in the displays e The time display shows how U1 is set e The temperature display shows the current EPROM version 47 Combi Oven Installation Accessing the Set Up Mode Select the set up mode by pressing key 4 and key 2 simultaneously for 5 sec U1 appears in the time display Shift to the next setting max U5 by pressing key 2 The set up mode can be interrupted closed any time by pressing key 12 U1 Selecting Automatic Restart Automatic restart 1 or 0 is shown in the time display 1 0 The oven will not restart a program that has been interrupted because of power cut 1 The oven will restart a program that has been interrupted because of power cut Shift by pressing key 3 U4 Selecting Pre Set Current Temperature Pre set current temperature 1 or 0 is shown in the time display 1 0 Pre set temperature standard 1 Current temperature during operation Shift by pressing 3 U5 Selecting Phase Sequence Test And Reversing Phase sequence test
14. no result is reached with the automatic extra steam addition at the beginning as above you can manually add extra steam humidity by touching key 18 Advantages e Contrary to traditional proofing in a temperated oven the BKI Combi proofing mode provides the ideal conditions of correct rising of dough products through a carefully controlled temperature and air humidity e The baking result is considerably better and the bread becomes nice easier to digest and with optimum development of taste Suggestions and tips e The dough should only be proofed approx 80 before baking If not the dough will collapse a little at the beginning of the baking e The proofed dough is removed from the oven while this is pre heated to baking temperature e The dough is not to be exposed to cold draught or other shock treatment Covering may be recommended e Avoid opening the oven door during the actual proofing process as this may have a negative effect on temperature and air humidity 23 Combi Oven S Controller Operation Controls and Indicators Refer to the figure and table below for an explanation of controls and indicators GGG QO CEN e me Y praem Combi Steam Leaeaes L Reheat Proofing Vent D H Ba S 24 Operation OO OOO OOO O Gi Gi Combi Oven Operation ltem Description Function 1 Time Display The time rem
15. of product e Shrinkage is considerably reduced as every degree below the optimum core temperature means that the product loses weight e Reduced energy consumption Long term roasting Long term roasting in a BKI Combi unit is a particularly gentle roasting process during which the roasting temperatures are often reduced by more than 50 as compared to normal roasting Because of the lower temperature and prolonged roasting time the meat becomes particularly tender and juicy and shrinkage is considerably reduced During long term roasting below 212 F for instance it is often unnecessary to add steam humidity as evaporation is already reduced to a minimum Long term roasting core temperature control To be able to control check and subsequently maintain the desired core temperature it is of great advantage to use core temperature control during long term roasting This will produce by far the best result every time 28 Combi Oven Operation Convection Mode Use The Convection operating mode can be used for Roasting Grilling Baking Gratinating Roasting of breaded products Advantages of circulating hot air e Shorter roasting time e Lower temperature e Even temperature in the entire oven chamber The circulating hot air gives a faster and more efficient supply of heat and reduces the roasting baking time considerably as compared to traditional roasting and baking ovens The larger the roast the lower the t
16. signal sounds approx 5 sec Programming Creating a program First press key 17 until the desired program number appears in the display Then press 18 and A appears Choose operating mode for instance Convection or STEAM Set the time temperature and perhaps the core temperature To continue to the next step press key 18 again B appears and you choose the operating mode and set the time temperature and perhaps the core temperature To continue to C press key 18 again and repeat the procedure When the program is complete wait till the program number appears flashing in the small display 17 and store the program by pressing 18 for approx 5 seconds You will hear a beep and the flashing stops Now the program has been locked and the only thing that remains to be done is starting the oven by pressing key 21 When the program is locked the small dot next to the number will indicate by flashing how many steps have been entered aPoN gt ND Deleting a program Delete the program by pressing key 17 until the program number to be deleted appears Press key 18 until the last step is shown C for instance Press the key showing which operating mode is in use at the moment steaming combi steaming or hot air The display goes out for one or two seconds Then press key 18 to go to B and repeat the procedure Then go to A Note You should delete programs backwards Timer function To activate
17. speed Please refer to table for preparation of vegetables e Always use perforated containers for steaming wherever possible e Deep frozen vegetables taken directly from the freezer can be steamed without de frosting It is important that the vegetables are not frozen together in a block e Vegetables should only be steamed till they are crisp as they will continue to steam a period after being removed from the oven Reheating Mode AWARNING Rethermalize on High Speed only As standard the BKI Combis are provided with a special reheating mode for ready and partly prepared dishes either as portions on plates or as courses on large dishes or in bowls To avoid drying of the products and condensed moisture on the plate dish the reheating is performed with a combination of steam and hot air Via the electronically controlled reheating process a gentle and perfect preparation is obtained The temperature can infinitely be set within a range of 230 320 F 21 Combi Oven Operation Operation REHEATING is selected by activating key 4 and the pre selected values for time temperature etc will appear Correction of the required time is made by pushing key 11 adjustment with keys 10 and end with key 14 The temperatures is adjusted by pressing key 12 and set with keys 10 End by pressing 14 Pre heating Generally the oven is pre heated for approx 5 10 minutes in REHEATING mode with the required oven compartment t
18. temperature 13 are adjusted The speed of the fan motor 9 can also be set and the exhaust opened closed 8 You can then start the oven by pushing key 14 The selection range of the oven compartment temperature is 68 482 F COMBI STEAMING high key In this mode it is possible to select high humidity pulsing Automatically the oven is set to start on the pre selected values of COMBI STEAMING These pre selected values can be changed according to wishes needs and experiences See key 14 The values of time 11 oven temperature 12 and e g core temperature 13 are adjusted The speed of the fan motor 9 can also be set and the exhaust opened closed 8 You can then start the oven by pushing key 14 The selection range of the oven compartment temperature is 68 482 F PROOFING key The PROOFING operating mode is selected by touching key 7 Automatically the oven is set to start on the pre selected values of this mode These pre selected values can be changed according to wishes needs and experiences See key 14 The values of time 11 and oven temperature 12 are adjusted In the same way the speed of the fan motor 9 is set and the exhaust opened closed 8 You can now start the oven by pressing key 16 The selection range of the oven compartment temperature is 68 104 F Combi Oven Operation ltem Description Function 8 Exhaust key By pressing key
19. temperature probe in the outlet on the front panel 3 Place the point of the core temperature probe in the middle of the thickest part of the product Close the door the sealing will fit tightly round the wire 4 Switch on the core temperature control by pressing the ON OFF key 10 By pressing key 9 the display will flash and the desired core temperature can be set with the arrows 4 and 11 To accept the core temperature setting press key 9 again The steamer stops automatically when the desired core temperature is reached Application It is advantageous to use core temperature control for the following modes of preparation Roasting incl long term roasting Regenerating reheating Steaming Forced steaming Preparation of sous vide vacuum packed products Advantages of core temperature control e As a special feature the core temperature control of unit contains a keeping warm function When the core temperature is reached the heating elements are automatically disconnected The keeping warm function will then maintain the core temperature in the product by activating the heating elements when the core temperature drops to 35 6 F below the core temperature set When the original core temperature is restored the heating elements are disconnected In this way the desired core temperature can be maintained as long as needed e Optimum core temperature in the products e Uniform products every time even for different sizes
20. until the control lamp is turned on Showdisplay Press 17 until the display shows 1 The control lamps in 23 and 22 flash to indicate that the keys are active By pressing 23 you reserve memory in the showdisplay for the 16 programs 44 Combi Oven Installation With 22 you enter a start text for each program However this is usually not necessary as the showdisplay is ready for use on delivery If you have deleted or ruined a program press 9 and select the program you have just ruined and then to enter the start text again Note that there should be at least 20 characters in the program on the showdisplay in order for the start text to be transferred Note When the showdisplay is active the printer cannot be used Printer Press 17 until the display shows 0 The printer output is thus activated Press 18 to enter the start up menu Press 20 for 5 seconds The time display now shows PR nt Yes in the temperature display and No in the display for core temperature probe Press 6 The printer output is now activated To switch off the printer output press 9 Note When the showdisplay is active the printer cannot be used U5 Selecting Phase Sequence Test And Reversing Phase sequence test Phase sequence test is usually always active This alarm can be deactivated in the case of installation for demonstration purposes in order to avoid error code 15 The temperature display show
21. wrapping Use a lifting trolley whenever possible Introduce the lifting trolley under the lower cross tube of the stand and place a couple of wooden blocks between the cross tube and the lifting trolley To achieve the best possible balance introduce the lifting trolley from the front of the oven or from the motor side Note that the oven can be lifted off the stand Remove the original packaging from the oven Do not remove the foil that covers the surfaces until the oven has been installed as the surfaces are vulnerable to sharp objects such as tools once the foil has been removed Remove all protecting parts that secure the racks in the oven compartment NOTICE The packing must be destroyed in accordance with the rules and regulations covering the disposal of rubbish in your country Information on the packaging material can be obtained from our technical department 36 Combi Oven Installation Positioning of oven To ensure that the oven functions correctly when installed it should be placed upright and level horizontally This is measured at the front edge and side edge of the roof and adjustment is made by means of the adjusting screws on the stand or on the legs of table models The height of the oven can also be adjusted to fit the trolley for rack Wrong The oven should be placed at least 2 inches from the rear wall and the distance between the sides of the oven and the neare
22. 000000000 Operation Combi Oven Operation ltem Description Function 1 Time Core Temperature Oven Temperature and Diagnostic Message Display Time Display Upon setting of time display 1 will show the time requested The remaining period is indicated during programme performance Core Temperature Display In this display the set core temperature is indicated upon connection of core temperature control Oven Temperature Display This display shows the set oven compartment temperature The light diode in the upper left corner 12 is lit when the heating elements of the oven are connected Diagnostic Message Display The Combi is supplied with an automatic diagnostic system When a defect occurs a message will appear in the bottom line of the display CONVECTION key The CONVECTION operating mode is selected by pushing key 2 Automatically the oven is set to start on the pre selected values of this mode These pre selected values can be changed according to wishes needs and experiences see 14 The values of time 11 oven temperature 12 and e g core temperature 13 are adjusted The speed of the fan motor 9 can also be set and the exhaust opened closed 8 You can now start the oven by pressing key 16 The selection range of the oven compartment temperature is 68 482 F COMBI STEAMING low key In this mode it is possible to select low humidity pulsing
23. 2 9 Combi This key allows you to choose the Combi Steaming operating mode Steaming Press key 9 to select the mode Activate the mode by pressing 12 operating mode key 10 Steam mode Choose the Steam operating mode by pressing 10 The oven is key automatically set to the pre selected value Activate the mode by pressing 12 11 Down arrow key Use this key in combination with keys 2 and 6 to decrease time and temperature values 12 Start Stop key This key starts and stops Operating modes 13 Oven ON OFF Switch the unit on and off by pressing key 13 Before the unit starts all key functions are automatically tested and consequently all displays and control lamps light up for approx 2 seconds The unit always starts in the Convection mode How to Operate Start Up The oven always starts in the CONVECTION mode automatically selected Setting of time temperature in oven chamber 1 Press the key of the desired function 8 10 2 Press the key of time 2 of oven temperature 6 The figure flashes 3 Set the values with the arrow keys 4 11 e One push on the key one unit e Continuous pushing quick setting 4 When the value has been set the time for instance flashes for a few seconds after which the setting is automatically locked BUT By pressing time again the setting is locked at once For simultaneous setting of temperature 6 press the symbol while the time
24. 8 you can open the light diode is on and close the light diode is off the exhaust from the oven room The exhaust can be opened and closed any time during the programme performance Concerning use of open and closed exhaust respectively please refer to the tables and the paragraphs of the individual cooking modes Fan Speed key The fan of the oven can be set on two different rates of fan speed e HIGH the upper light diode is lit e LOW the lower light diode is lit Normally the fan speed is high but you can change it anytime during the programme performance Concerning use of high and low speed respectively please refer to the tables of preparing various products and the paragraphs of the individual cooking modes 10 Numeric keys The required values for time oven temperature and core temperature are set with the keys 10 11 Time Function key The time requested is set by activating key 11 and display 1 will flash Now the time can be set with the keys 10 The time range is 1 min to 99 hours and 59min After time setting you push key 14 again When the set time has run out the oven will automatically switch off and an alarm will buzz The set time may be changed during the entire programme performance 12 Oven Temperature Function key The oven compartment temperature requested is set by touching key 12 and display 1 will then start flashing The oven compartment temperature c
25. Automatically the oven is set to start on the pre selected values of COMBI STEAMING These pre selected values can be changed according to wishes needs and experiences See key 14 The values of time 11 oven temperature 12 and e g core temperature 13 are adjusted The speed of the fan motor 9 can also be set and the exhaust opened closed 8 You can then start the oven by pushing key 14 The selection range of the oven compartment temperature is 68 482 F Combi Oven Operation ltem Description Function 4 REHEATING key The REHEATING operating mode is selected by touching key 4 The oven is automatically set to start on the pre selected values of this mode These pre selected values can be changed according to wishes needs and experiences See key 14 The values of time 11 oven temperature 12 and e g core temperature are adjusted In the same way the speed of the fan motor 9 can be set and the exhaust opened closed 8 You can now start the oven by pressing key 16 The selection range of the oven compartment temperature is 230 320 F COMBI STEAMING medium key In this mode it is possible to select medium humidity pulsing Automatically the oven is set to start on the pre selected values of COMBI STEAMING These pre selected values can be changed according to wishes needs and experiences See key 14 The values of time 11 oven temperature 12 and e g core
26. Combi Oven MODELS 1 06 1 10 2 10 Installation amp Operation Manual Fresh ideas in foodservice equipment Warranty Information LIMITED ONE YEAR WARRANTY BKI The Company warrants to the original purchaser that at time of shipment from the Company factory this equipment will be free from defect in materials and workmanship Written notice of a claim under this warranty must be received by the Company within ONE YEAR from the date of installation but no longer than ONE YEAR AND THREE MONTHS from date of shipment from the factory Defective conditions caused by abnormal use or misuse lack of or improper maintenance damage by third parties alterations by unauthorized personnel acts of God failure to follow installation and or operating instructions or any other events beyond the reasonable control of the Company will NOT be covered under this warranty The obligation of the Company under this warranty shall be limited to repairing or replacing at the option of the Company any part with the exception of lamps fuses and glass which are not covered under warranty which is found defective in the reasonable opinion of the Company Any part found defective by the Company will be repaired or replaced without charge F O B factory Simpsonville South Carolina or F O B authorized BKI Distributor The Company and or its authorized representatives will assume the normal replacement labor expense for the defective part for the period of t
27. OMBI STEAMING low or medium where the actual roasting process is accomplished with minimum shrinkage Finally the joint is browned in CONVECTION if necessary with open air exhaust 8 to make the surface crisp e COMBISTEAMING high COMBI STEAMING low or medium CONVENTION The working process is initiated with steaming which closes the pores You then change to COMBI STEAMING low or medium where the actual roasting process is accomplished Finally the joint is browned as above in CONVECTION if necessary with open air exhaust 8 to make the surface crisp e COMBI STEAMING high CONVENTION COMBI STEAMING low or medium When preparing stuffing dishes as e g pates and pastes we recommend initiating the preparation gently with low temperature steaming You then prepare the dish in CONVECTION and COMBI STEAMING by turns By this a crisp and not too dry surface is obtained Long term roasting The COMBI STEAMING mode can with advantage be applied for long term roasting see the paragraph of PROBE TEMPERATURE Advantages e By an initial steaming of the joint with injection steam the pores on the surface of the meat are closed immediately and hereby proteins and meat juice are prevented from seeping out of the meat e The special construction of the oven compartment yields optimum heat distribution and ensures hereby entirely uniform roasting and baking e During combi roasting by use of the injection steam system shrinkage
28. aining is displayed while the program is running If any operational defects occur an error code appears in the time display 2 Time The time can be set from 1 min to 23 hours and 59 min When the time Programming has run out the steamer automatically stops and an alarm sounds The key pre set time can also be changed while the program is running To set the time press key 2 press the up down arrow keys 4 11 until the desired time value is reached then press key 2 again to enable this value 3 Time Clear key Press this key to clear the current time value 4 Up arrow key Use this key in combination with keys 2 6 and 9 to increase time and temperature values 5 Chamber This display shows the pre set temperature The control lamp in the left Temperature hand corner lights while the heating elements are active See 7 for Display checking of temperature in oven chamber 6 Temperature The temperature range depends on the operating mode chosen Programming HOT AIR 68 482 F key COMBI STEAMING 68 482 F REGENERATING 230 320 F PROVING 68 104 F The temperature can be changed any time during the program To set the temperature press key 6 press the up down arrow keys 4 11 until the desired temperature value is reached then press key 6 again to enable this value 7 Oven You can check the actual temperature any time by pressing 7 The Temperature actual temperature is shown as long as the key is pushed Check
29. an now be set with the keys 10 After setting the oven compartment temperature push key 14 again The setting range of the oven compartment temperature CONVECTION 68 482 F COMBISTEAMING 68 482 F REHEATING 230 320 F PROOFING 68 104 F The selected oven compartment temperature may be changed any time during programme performance 13 Probe Temperature Function key When the core temperature control is on the core temperature can be adjusted by pushing key 13 Display 1 will then flash and the core temperature can be set with the keys 10 After setting the value push key 14 again Automatically the oven will switch off and an alarm will signal when the set core temperature has been reached The setting range of the core temperature is 68 210 F Combi Oven Operation ltem Description Function 14 Receipt key This key has two functions Memory e Storing settings in the memory function see key 15 e Storing changes of pre selected values of Operating modes 2 7 15 Memory Function Beyond the permanent operating modes the BKI Combi oven contains key F1 a memory function in which it is possible to store up to 199 extra programmes You change from manual operation to memory function by pushing key 15 To change between the 199 programmes you touch key 15 until the number of programme required appears 16 START STOP key The programme per
30. bly less energy than STEAMING Use a temperature of 208 F and high humidity pulsing 29 Combi Oven Operation Advantages of COMBI STEAMING e If the roast is steamed with injection steam at the start the pores will close immediately preventing the meat juice from disappearing e In COMBI STEAMING the shrinkage is reduced by up to 30 35 e Ideal for long term roasting e Deep frozen ready prepared dishes can be reheated in COMBI STEAMING at approx 266 F using medium humidity steam pulsing This reduces the heating time considerably as compared to reheating in the HOT AIR mode No crust forms on the products as the preparation is done with steam Reheating Mode Use The reheating regenerating program can be used for gentle reheating of pre prepared food on plates dishes or in bowls without condensed water forming on the plate At banquets for instance the various products can be prepared and arranged well in advance of the serving without compromising the quality Advantages e Quick efficient and flexible serving of hot courses also at large banquets e By using this working method the workload in the kitchen will be reduced Many factors may influence the end result for instance e The type and quality of the products e The number of plates bowls etc in the oven e The height of the food on the plates and dishes and in the bowls It is therefore important that you proceed by trial and error with each indivi
31. d thereby reduce the scalding risk of the staff The oven door can then be re Combi Oven Operation opened by activating the handle again and the products can be unloaded either by hand or with a trolley for racks Applying air exhaust The BKI Combi with CVC or S controllers has an open exhaust system This means that the oven is provided with a direct air exhaust that can be opened and closed automatically The air exhaust removes humidity and steam from the oven compartment quickly and efficiently This gives a dry heat in the oven compartment which may be used for browning and grilling steaks omelet etc To obtain a crisp pastry the air exhaust is very useful in connection with baking When baking dough products we recommend CONVECTION with open exhaust e g for the latter half of the baking process Manual humidity steam pulsing The BKI Combi with CVC or S controller has manual humidity steam pulsing capability By activating the appropriate key the oven compartment is supplied with humidity steam This will go on continuously as long as the key is activated The manual humidity pulsing is used for a quick admission of steam into the oven compartment immediately after loading The humidity pulsing can be applied for all operating modes As an example when baking dough products in CONVECTION we recommend humidity pulsing for the first approx 10 15 seconds of the baking process This gives a shiny and crisp surface to the baked pr
32. damper in air exhaust Fan motor o check that the motor is firmly fixed o check direction of rotation o check gasket at motor shaft 00000 51 Combi Oven Maintenance Cleaning The construction of the BKI Combi makes it very easy to clean The oven compartment is all welded in stainless steel and accordingly splash proof You will find the easy to use hand shower with flexible hose very suitable for inferior cleaning The door gasket at the oven door can easily be removed which ensures a quick and efficient cleaning around it The flat front panel also makes the exterior cleaning quick and efficient 1 Interior cleaning Manual Method a b Always clean the oven when it is cold or cool the oven compartment down to below 140 F Add mild or strong oven detergent according to requirement with a soft brush to the sides of the oven compartment rack etc Protect your face and hands as the oven detergent may be caustic Leave the oven detergent for approx 5 10 min With the MULTI STEAMING mode the oven is set to steam for approximately 10 min at 194 F Flush the oven compartment with the hand shower Check that the water can pass freely through the drain The grating that comes with the oven is to be placed over the drain hole inside the oven Integrated Cleaning Program CVC and S Controllers only a b c d e Choose the cleaning program 198 for CVC controller and C for S contr
33. del And Voltage Automatic restart 1 or 0 is shown in the time display 1 0 The oven will not restart a program that has been interrupted because of power cut 1 The oven will restart a program that has been interrupted because of power cut Shift by pressing key 3 Oven model A digit between 1 and 6 is shown in the program display 17 1 CM 2 CV 3 BM 4 ST 5 S 6 VS Shift by pressing 17 Voltage 1 or 2 is shown in the core temperature display 8 1 Voltage with 0 2 Voltage without 0 Shift by pressing the core temperature key 9 U2 Selecting Interior Light When the program display 17 shows 5 the interior light is automatically switched off after 5 min When the program display 17 shows 0 the interior light will shine continuously When the program display 17 shows 6 the interior light is automatically switched off after 5 min In addition the light in the oven door is switched off after 3 sec when the door is opened When the program display 17 shows 1 the oven light will shine continuously In addition the light in the oven door is turned off after 3 sec when the door is opened Settings 1 and 6 are very useful on ovens with oven light in the door in order to avoid blinding while the door is open Shift by pressing 17 43 Combi Oven Installation U3 Adjusting Temperature Sensors Pt 100 The digit of the sensor in use is shown in the program display 17 1 oven c
34. dual product dish In practice measuring the core temperature with the core temperature probe can be a great help e The reheating time will typically be between 5 and 8 minutes and the temperature between 266 and 284 F e The larger the products the longer the reheating time e Similar courses on all plates produce the best result e Do not place plates and bowls too close to each other in the oven There should be some space between the products to allow the air to circulate freely around the products e Itis best to reheat containers filled with for instance gravy porridge or rice at high humidity and 248 F Steam Mode Use This Steam program provides moist heat at a temperature of 212 F It ca be used for Steaming Stewing Blanching Poaching Simmering Soaking Thawing 30 Combi Oven Advantages Extremely short preheating time Excellent food consistency Conserves nutrients color No added fats or oils Cook different products at same time with no taste transfer Can be partially unloaded for serving convenience No need to boil water in pots 31 Operation Combi Oven Operation VS Controller Operation Controls and Indicators F 8 Fees OO OOO Convection Combi Steam carers Item Description Function 1 Time Display The time remaining is displayed while the program is running If any operational defects occur an error code appears in the time d
35. e it is a great advantage applying core temperature control during long term roasting This obtains optimum roasting every time Advantages e Obtaining of optimum core temperature in the products e Uniform products from time to time even for products of different sizes e Shrinkage is reduced considerably as each degree which goes beyond the optimum core temperature means weight loss e Reduced energy consumption Suggestions and tips e Probe to be placed in the middle of the thickest part of the product for measurement of the core temperature e To obtain a uniform core temperature during simultaneous preparation of products of different sizes the probe is first placed in the smallest product e n many cases humidity steam addition is not required during long term roasting below 212 F e Low fan speed may be applied for long term roasting to 14 Combi Oven Recommended values for core temperature control Product Level of Core Preparation Temperature Pork Ham Well done 167 F Ham Under done 149 154 F Boiled ham Juicy 147 154 F Cured saddle of pork 149 158 F Cured saddle of pork cold 131 140 F Loin Under done 149 158 F Loin Well done 158 167 F Shank Well done 176 185 F Shoulder of pork Well done 167 F Rib Well done 149 F Baked ham Well done 149 158 F Beef Fillet
36. e Test 3 Transfer all menus 1 Oven light 5min OFF Enter OK 1 Setup 2 Motor Alarm 3 Cleaning mode Oven type 2 CVC Temperature mode 2 Fahrenheit Keyboard 2 BKI Special mode 1 Normal Fan 1 Single direction Language 4 GB OFF 1 Normal 2 step 1 Access Code 2 Warm up in step 1 3 Condensation ON OFF 4 Show empty tray OFF Normal 6 step Leave as is Leave as is 41 Combi Oven Installation Setting System Options for S Controller Refer to the figure below as necessary while using this section Dy BEE EES OO OOO OO vd 0000 O d d 2 Gi Gi a l SE Gi Des Gi Gei Le Combi Oven Installation Start Up Window When the computer is switched on it checks all control lamps and segments to make sure that they work Figures appear in the displays e The time display shows how U1 is set e The temperature display shows the current EPROM version e The display for core temperature shows whether the computer includes CombiClean 0 without CC 1 with CC Accessing the Set Up Mode Select the set up mode by pressing key 4 and key 2 simultaneously for 5 sec U1 appears in the time display Shift to the next setting max U5 by pressing key 2 The set up mode can be interrupted closed any time by pressing key 18 U1 Selecting Automatic Restart Oven Mo
37. e as a timer countdown This is indicated by both pilot lamps being off Now all other functions but the time are disconnected When the time runs out an alarm will sound and the oven will continue in the next step Extending a program To extend a program by another step press ENTER STEP and the vacant step is ready for programming General Procedure 1 Choose one of the six operating modes as step l 2 Adjust the values for time temperature and core temperature if necessary Perhaps change the settings for fan and exhaust 3 Proceed to the next step or start the oven program 11 Combi Oven Operation Programming Retrieving a Menu Press Fl once and select the 1st line that reads Retrieve menu number Press the desired menu number and conclude by pressing ENTER STEP or Press 2 arrow upwards and a new menu appears If the key is kept activated the menus roll forward if key 8 is activated they roll backward NOTE Use menu No 0 between 199 and 1 only if you wish to run the oven manually Store changed menu This function is used to store any changes that may have been made in one of the menus 199 A program menu can be changed before during or after its performance without affecting the original menu If you wish to store a change permanently use the function Store changed menu as follows Press F1 once press 2 and conclude with ENTER STEP Correct menu text This function offers the possibility of c
38. ecific keeping warm function When the set core temperature is reached the heating elements will automatically be disconnected The special keeping warm function will hereafter see to the maintenance of the reached core temperature in the joint by connecting the heating elements again when the core temperature drops by 35 6 F below the set temperature When the set core temperature is reached again the core temperature is retained as long as required Pre heating By application of core temperature control the oven should be pre heated in standard ways Application Core temperature can with advantage be applied for Roasting incl long term roasting Reheating Steaming Forced steaming Preparation of sous vide Vacuum products Long term roasting Long term roasting in a BKI Combi is a gentle roasting process in which the used roasting temperatures are often reduced by more than 50 compared to standard temperature With considerably reduced temperature and extended time the meat becomes extra tender and juicy during this kind of roasting The shrinkage is also reduced considerably During long term roasting e g below 212 F it will often be unnecessary to add steam humidity as the evaporation has already been reduced to a minimum To reduce evaporation further if any low fan speed can be used with advantage Long term roasting core temperature control To be able to regulate control and subsequently maintain the set core temperatur
39. emperature If you apply these two rules of The longer the cooking time the lesser the shrinkage thumb the roast becomes juicier In general all individual products pieces of chicken steak etc require preheating at a higher temperature and roasting baking with the exhaust open Direct exhaust 8 The direct exhaust removes surplus humidity from the oven chamber and gives crispier products Open the exhaust during the second half of the baking roasting time 2 fan speeds 9 The steamer has two different fan speeds Usually high fan speed is used for maximum circulation of air Low fan speed is used to minimize the effect of the air during the proving and baking of light products Combi Steaming Mode Use COMBI STEAMING is used for Roasting Steaming Baking Glazing Gratinating Reheating for instance cook amp chill Which humidity to choose depends very much on the type quality and level of preparation of the product The best results are achieved by trial and error This allows you to leave your mark on the preparation For the most common tasks for instance baking of liver paste and roasting of large roasts haunches fillets and saddles use low or middle humidity pulsing For braising use high humidity pulsing Economy steaming program High humidity pulsing is very suitable as an economy steaming program for the steaming of small portions of for instance vegetables and potatoes requiring considera
40. emperature Concerning use of a cold oven and maximum loading of the oven compartment please refer to the paragraph Pre heating on page 4 Application The regenerating mode is applied for non condensated and gentle reheating of pre prepared courses on plates platters or in a bowl For e g banquets the different products can be prepared and dished up in good time before serving and thereby make the preparation and the serving quicker and more efficient without reducing the quality Advantages e Reheating is very gentle and with electronic control of steam pulsing adapted to the specific demands which are made on reheating pre prepared foodstuffs on plates In this way the end result will be non condensated and there will be no drying of the products e Quick efficient and flexible serving of hot meals for large banquets also e This working method makes it possible to prepare and complete much of the meals in good time beforehand and reduce the working stress in the kitchen Suggestions and tips Generally concerning reheating it is difficult to state standard time and temperature for different products courses Many elements may influence the end result e g Type of product and quality Preparation extent of the products Core temperature of the products Number of plates bowls and dishes in the oven Loading height of plates bowls and dishes It is therefore important to make experiments with the individual products courses and by t
41. er Before Servicing For Continued Protection Against Risk Of Fire And Electric Shock Replace With Fuses Of Same Rating Rethermalize on High Speed only Hot surface can cause severe burns Do not touch NOTICE Replace Oven Halogen Lamps with 12V 20W maximum Combi Oven Operation Operation General The combination of circulating hot air and steam is the basic principle in the modern combi steamer The BKI Combi is supplied with a high powered fan motor ensuring an optimum circulation This gives a number of advantages when preparing different products To achieve the optimum use of the oven there are some plain general principles and working techniques during the day s work that we recommend If these general tips are followed the result will in most cases be better final products Pre heating One of the most important basic rules in using the modern oven is PREHEATING Generally the oven should be pre heated for ALL TASKS Leaving out the pre heating may cause a reduced end product and extra long process time To make the best of the properties of the oven pre heating should become a natural routine in the day s work Pre heating is particularly important at the start of the workday when the oven is cold We also recommend extra pre heating when the oven has maximum loading or when preparing chilled and frozen products In the above cases we recommend that the oven is pre heated for approx 10 15 min in the desired ope
42. er filters and dirt in solenoid valves are not covered by the warranty Alternatively the oven can be supplied with two water connections optional equipment 1 for raw water for condensation nozzle cold water 2 for nozzle in oven cabinet and steam generator Must meet the requirements made on water for drain connection however the water temperature must not exceed 140 F Exhaust The BKI Combis are equipped with an open direct exhaust system that removes surplus humidity from the oven compartment The exhaust system has electrically or manually operated air exhaust The vent pipe can be connected to a ventilating system In this case a special extraction funnel is fitted to avoid suction directly from the oven compartment This extraction funnel can be ordered from BKI If an extraction hood is installed in the ceiling above the oven it should project 50 cm over the front of the oven The suction effect should be 400 800m Vh The ventilation motor can be controlled directly from the oven This means that the ventilation starts when a program is started and runs for 5 minutes after the program is finished Electrical Connection An authorized electrician in accordance with existing rules and regulations must carry out the electrical connection There is a wiring diagram in the motor room Locate an approved plug outlet or a contact breaker close to the oven so that the oven can be disconnected during repair and installation
43. fect has been remedied However programs that do not require the use of the steam generator can still be used sensor 54 Combi Oven Maintenance Error Code Error Message Possible Cause Remedy Number 10 Condensation sensor Replace sensor defective The oven can still be operated even if the defect is not remedied However the temperature in the drain will exceed 60 C and the defect should therefore be remedied as soon as possible 11 Water shortage in Solenoid valve or dirt filter Clean solenoid valve or dirt steam generator The clogged water supply filter Check the water supply maximum water level blocked or water pressure to the oven Check that the in the steam too low min 1 5 bar The water pressure is min 1 5 bar generator has not program cannot be used been reached after 2 until the defect has been minutes of filling remedied 13 Temperature in Water shortage in steam Stop the oven for approx 5 steam generator generator or scale on min then resume the program above 130 C heating elements The that was interrupted The temperature of program cannot be used the upper heating until the defect has been element in the steam remedied generator is above 130 C 14 Breaking of phase One or more phases in the Check switchboard Replace power transmission to the defective fuses if any oven is lacking possibly due to a defective fuse The program cann
44. formance is switched on and off by touching key 16 17 ON OFF key The oven is switched on and off by pushing key 17 All displays and light diodes will light up for a moment indicating that all functions are automatically tested before start The oven will always start up in manual operation and the CONVECTION mode 18 Manual Humidity Pressing key 18 humidity steam is added into the oven compartment Pulsing as long as the key is activated Features Some of the features of the computer control 4 line display 2 lines are used for menu headings Adjustable contrast and background light Choice between small letters and capital letters Display that always shows how many steps max 6 are contained in a menu and which step is being performed at the moment Menu numbers that can be retrieved either by pressing the number directly via the F1 key or by rolling forwards or backwards in the menus with the arrow keys 2 and 8 Automatic cooling down to steaming temperature from for instance roasting temperature At the same time the exhaust will open automatically Automatic control of Breaking of phase fuses Correct direction of rotation of fan motor All temperature sensors Inductive sensor Automatic emptying of steam generator at least once a day If an error occurs a message will show in the display The control distinguishes between two types of errors o Serious errors ie the oven cannot start or it stops during operation o Mi
45. hamber 2 probe 3 steam generator 4 condensation Change the digit by pressing the program key 17 The current temperature is shown in the temperature display 5 The set point is shown in the core temperature display 8 Standard set point 100 which can be adjusted downwards to 80 and upwards to 120 with the arrow keys Each temperature sensor can be adjusted corrected by approx 10 C i e the temperature changes in steps of 0 5 C The core temperature display holds only 2 digits consequently 80 80 00 100 and 20 120 U4 Selecting Pre Set Current Temperature Combiclean Additional Detergent Showdisplay And Printer Pre set current temperature 1 or 0 is shown in the time display 1 0 Pre set temperature standard 1 Current temperature during operation Shift by pressing 3 CombiClean The oven size is shown in the temperature display 5 You change between oven sizes by pressing the temperature key 7 Additional Detergent If the oven chamber is not properly clean when the cleaning program is completed it is possible to add additional detergent Press the key for manual humidity 24 until the control lamp is turned on Additional detergent is now active Note that the programs are prolonged by 5 minutes the detergent phase If the control lamp is off this function is off Demo mode It is possible to select a demo mode in which the oven rinses only Press the exhaust key 19
46. he roasting time will be extended and the surfaces of contact will not brown For e g very large joints we recommend the use of containers and for small joints the use of grill trays is recommended as the air circulation around the products is better By placing the meat on a grill tray the meat juice for gravy is intercepted in a container below the grill tray Baking CONVECTION mode as well as COMBI STEAMING mode can be applied for baking However the selection of mode depends on the type of batter to be baked The BKI Combi has built in facilities which particularly gives the oven professional baking qualities o Manual humidity pulsing l8 The key is activated after loading the pre heated oven and yields the baking products a humid surface resulting in a crisp and golden crust o Direct air exhaust 8 The direct air exhaust removes surplus of humidity from the oven compartment and provides crisper pastry o 2 speedfan 9 The fan can be set on 2 different rates of fan speed Generally high fan speed is applied for maximum air circulation To minimize the air influence during proving of dough products and during baking of light products low fan speed is used Baking sheets trays Generally and particularly for baking of batter products e g Danish Pastry baking sheets are applied For baking of certain types of breakfast rolls perforated baking sheets are used Trays are Suitable for pre baked flutes baguettes and toas
47. he warranty as stated above excluding travel and or other expenses incidental to the replacement of the defective part where replacement work is performed during standard business hours and not subject to overtime holiday rates and or any additional fees IN NO EVENT SHALL THE COMPANY BE LIABLE FOR LOSS OF USE LOSS OF REVENUE OR LOSS OF PRODUCT OR PROFIT OR FOR INDIRECT OR CONSEQUENTIAL DAMAGES INCLUDING BUT NOT LIMITED TO FOOD SPOILAGE OR PRODUCT LOSS WARRANTY DOES NOT COVER GLASS BREAKAGE THE ABOVE WARRANTY IS EXCLUSIVE AND ALL OTHER WARRANTIES EXPRESS OR IMPLIED ARE EXCLUDED INCLUDING THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE REPLACEMENT PARTS Any appliance replacement part with the exception of lamps fuses and glass which proves to be defective in material or workmanship within ninety 90 days of installation will be replaced without charge F O B Factory Simpsonville SC or F O B authorized BKI Distributor The user shall have the responsibility and expense of removing and returning the defective part to the Company as well as the cost of reinstalling the replacement or repaired part Combi Oven Table of Contents Table of Contents Tabl of Con EN S aeae snide nacicu cuccducdadadecdacvaccuedavebsusaanecduddabandce sd cued beua cuss Qedaaaed pave cass sesddevanedalaascdaans decdansnn 1 Jee e TI Ve NEE 2 Ree TEE 2 Safety Precautions EE 3 OCT ATION EE 4 EEN A CVG Controller ele le EE 6
48. his obtain a relevant empirical basis In practice measuring of the core temperature with a core temperature probe can be very useful A correct serving temperature is of decisive importance to a good result e The reheating time will typically be within the range of 5 8 minutes and the temperature typically within the range of 266 284 F The larger the products the longer time Uniform courses give the best result Do not place plates or bowls too close The air has to circulate freely around the products By application of potatoes in courses the best result is obtained with fried or roasted potatoes AWARNING Rethermalize on High Speed only Proofing Mode The BKI Combi is equipped with a specific proofing mode to ensure an optimum utilization of the professional baking qualities of the oven This means that the oven can be used as an actual proofer 22 Combi Oven Operation The proofing operating mode is applied for rising of all sorts of dough products e g white buns flutes baguettes etc Proofing is a process changing the compact dough to a light and porous mass that is a condition to achieve evenly proofed bread with pores of equal size all over the bread Correctly proofed bread gives the best baking result In the proofing mode from BKI the electronics provide correctly adapted air humidity Depending on the type of bread the optimum proofing temperature will be approx 93 100 F The electronic temperature control
49. in CONVECTION mode The products will have no incrustation on the surface as they are prepared with steam Combi Steaming High Mode Combi steaming high is like low and medium a combination of hot air and steam In combi steaming high 3 the injection steam system is applied in which the steam is produced through nozzle injected water to be dispersed over the heating elements every second This steam contains sufficient energy for perfect steaming of e g potatoes vegetables fish etc When steaming in COMBI STEAMING high the temperature should normally be set at 221 F The temperature can infinitely be set within the range of 68 428 F Operation COMBI STEAMING high is selected by activating key 6 The pre selected values of time temperature etc will appear Correction of the time required is made with key 11 adjustment with keys 10 and end with 14 The temperature is corrected by touching key 12 then adjusted with 10 End by pressing 14 Pre heating Generally the oven is pre heated for approx 5 10 minutes in COMBI STEAMING mode Concerning pre heating of a cold oven and maximum loading of oven compartment please refer to the paragraph Pre heating under the heading of GENERAL Application The COMBI STEAMING high mode can be applied for Steaming Blanching Roasting Pre heating Baking of e g liver paste etc 20 Combi Oven Operation COMBI STEAMING high can be applied alone or in c
50. is flashing The time is locked and the temperature flashes Use the arrow keys and repeat the procedure 33 Combi Oven Operation Convection Mode Use The Convection operating mode can be used for Roasting Grilling Baking Gratinating Roasting of breaded products Advantages of circulating hot air e Shorter roasting time e Lower temperature e Even temperature in the entire oven chamber The circulating hot air gives a faster and more efficient supply of heat and reduces the roasting baking time considerably as compared to traditional roasting and baking ovens The larger the roast the lower the temperature If you apply these two rules of The longer the cooking time the lesser the shrinkage thumb the roast becomes juicier In general all individual products pieces of chicken steak etc require preheating at a higher temperature and roasting baking with the exhaust open Combi Steaming Mode Use COMBI STEAMING is used for Roasting Steaming Baking Glazing Gratinating Reheating for instance cook amp chill Which humidity to choose depends very much on the type quality and level of preparation of the product The best results are achieved by trial and error This allows you to leave your mark on the preparation For the most common tasks for instance baking of liver paste and roasting of large roasts haunches fillets and saddles use low or middle humidity pulsing For braising u
51. isplay 2 Time The time can be set from 1 min to 23 hours and 59 min When the time Programming has run out the steamer automatically stops and an alarm sounds The key pre set time can also be changed while the program is running To set the time press key 2 press the up down arrow keys 4 11 until the desired time value is reached then press key 2 again to enable this value 3 Time Clear key Press this key to clear the current time value 32 Combi Oven Operation ltem Description Function 4 Up arrow key Use this key in combination with keys 2 and 6 to increase time and temperature values 5 Chamber This display shows the pre set temperature The control lamp in the left Temperature hand corner lights while the heating elements are active See 7 for Display checking of temperature in oven chamber 6 Temperature The temperature can be changed any time during the program To set the Programming temperature press key 6 press the up down arrow keys 4 11 until the key desired temperature value is reached then press key 6 again to enable this value 7 Oven You can check the actual temperature any time by pressing 7 The Temperature actual temperature is shown as long as the key is pushed Check key 8 Convection Choose the Convection operating mode by pressing 8 The oven is operating mode automatically set to the pre selected value Activate the mode by pressing key 1
52. loss is reduced by up to 50 e The BKI Combi makes a variation in humidity steam pulsing at 3 different levels adjusted to the individual product possible e As COMBI STEAMING adds humidity steam during the roasting process the roasting result becomes juicier and the surface crisper 19 Combi Oven Operation Suggestions and tips e The roasting time depends a lot on the quality and the size of the meat The roasting time per cm meat thickness is 10 12 minutes e Deepfrozen products require extra time of preparation and the oven has to be pre heated to a higher temperature e The joints should be placed so that air can circulate freely around them If the joints touch one another the roasting time will be extended and the surfaces of contact will not brown e For very large joints the use of containers is recommended and for small joints pork chops danish beef etc we recommend use of grill trays e By the use of grill trays the meat juice for gravy is intercepted upon placing a container at the bottom of the rack e Use of core temperature control for large joints and long term roasting produces more exact control of the roasting process and security of a good and uniform quality of the end product e Reheating of deep frozen ready prepared dished in COMBI STEAMING can be performed with medium humidity steam pulsing and at a temperature of approx 266 F This reduces the reheating time considerably compared to reheating
53. ng see 18 Activate the mode by pressing 21 15 Steam mode Activate the Steam operating mode by pressing 15 The oven is key automatically set to the pre selected value For changing the pre setting see 18 Activate the mode by pressing 21 25 Combi Oven Operation ltem Description Function 16 Proofing mode key Activate the Proofing operating mode by pressing 16 The oven is automatically set to the pre selected value For changing the pre setting see 18 Activate the mode by pressing 21 17 Programs keys Besides the operating modes the oven contains a memory function that offers the possibility of entering up to 10 programs each holding up to 4 process steps To change between the 10 programs press key 17 until the desired program number appears Activate the program by pressing 21 18 Storage key This key stores operating mode changes and program changes 19 Vent key Open the exhaust by pressing key 19 Control lamp on open control lamp off closed The exhaust can be opened and closed any time during the cooking process The exhaust is used to remove humidity and steam from the oven chamber leaving a dry heat which can be used for the browning and grilling of roasts omelet s etc The exhaust is also used to give a crispy surface to baked products We recommend that dough products be baked with the exhaust open during the la
54. ng Test Functions with S Controller To access the Test Functions press the up arrow key and the Time keys simultaneously for 5 sec The time display shows the Test Function number ex dd 1 Navigate the functions by pressing the up and down arrow keys The test functions can be interrupted switched off any time by pressing the Storage key key The output can be switched on and off constantly by pressing the ON OFF key or you can switch the output on and off by pressing the Manual key List of Test Functions Description Controller without Comments this feature on dd 2 Steam generator heat S CVC Can only be activated if there is water in the generator pee ee bf en DEE dd 10 To be active for max 5 sec only Injection valve bh E BEER dd 11 Exhaust Works only if an external unit has been connected dd 13 Buzzer Loud continuous sound when ON OFF is activated dd 16 Core temperature sensor Shows C or Err if a defect occurs core temperature probe missing dd 17 S CVC Shows C if Err if a defect occurs 56 Combi Oven Maintenance Description Controller without Comments this feature Oven door Shows a symbol for door open or closed and Err if a defect occurs Can be initialized by pressing exhaust key if door is closed and oven sensor normal Water level in steam Shows water level below min and generator max Temperature key water in CM and Core temperature key water out ST Thermal cutout 305 C ON a
55. nor errors ie the oven can still run oo000 10 Combi Oven Operation e With the function key F1 another 10 functions are available Press F1 once 1 Retrieve menu number 2 Store changed menu 3 Correct menu text Press F1 twice 1 Store manual program 2 Find vacant menu 3 Delete menu step Press F1 3 times 1 Retrieve original menu 2 Contrast adjustment 3 Choose language 4 Change pre set values ee How to Operate Start Up The oven always starts in the manual menu with the CONVECTION mode automatically selected Manual Operation Pressing START STOP activates this function The pilot lamps change from red to green to indicate that the function is active Changing operating mode time etc If another operating mode than CONVECTION is required this must be selected before selecting time temperature etc If not these settings will be deleted by the pre selected values of the new operating mode Before starting or during program performance you can change time temperature core temperature exhaust and fan speed as you wish Time temperature and core temperature is selected by pressing the function key in question and the text in the display will flash Changes can now be made by pressing the keys Confirm with ENTER STEP The exhaust is open when the pilot lamp is on High fan speed is indicated by the upper pilot lamp low fan speed by the lower pilot lamp Timer The computer control can also operat
56. nt As the circulating hot air yields a quicker and more efficient addition of calories the roasting time is considerably reduced compared to the traditional baking or roasting ovens with e g bottom heat and top heat Generally the preparation requires lower temperature and combined with the possibility of adding steam the shrinkage loss is substantially reduced The effective air distribution ensures that the maximum 16 Combi Oven Operation variation of temperature in the oven compartment will be 35 6 F This gives relatively consistent baking and roasting results without regard to placement of the products in the oven Suggestions and tips Roasting time The roasting time depends a lot on quality and size of the meat Roasting time per cm meat thickness is 10 12 minutes For non breaded joints the roasting time is shorter than that of breaded joints When preparing frozen products the roasting time will obviously be extended and the oven should be pre heated up to a higher temperature Roasting temperature The larger the joint the lower the temperature The longer the preparation time the lower the temperature By using these two basic rules the shrinkage is reduced and the finished joint becomes juicier Oil or fat lard or the like is to be added to the surface of dry meat Loading of oven The air has to circulate freely around the products to reach an optimum roasting result If the products touch one another t
57. oducts As for roasting the manual steam is very effective for closing the pores of the meat quickly and effectively This has the effect of keeping the humidity in the meat and the finished result becomes juicier Using the Fan The BKI Combi with CVC or S controller has has fan speed selection capability The basic principle of the modern combi steamer is the circulating air and steam In most working processes it is optimum that air and steam circulate at the highest possible speed that is high fan speed However in some processes a lower air circulation provides a better result It is possible manually to change between high and low fan speed with the appropriate key HIGH fan speed should as a principal rule be used for CONVECTION and COMBI STEAMING modes When baking light products e g meringue and chou cream puff and when preparing omelette and souffle you may use low speed By this you avoid that light baking products blow off the sheet or that omelette souffle batter has an uneven thickness LOW fan speed should as a principal rule be used for the PROVING mode that is a rather sensitive preparation process Any time during the preparation you can change between high and low fan speed Combi Oven CVC Controller Operation Controls and Indicators Refer to the figure and table below for an explanation of controls and indicators OQ OO B 4 ep e ESA JJ sO Soe B TJ oll BZ PGC GI
58. oller The display says CLEA Press START Apply an oven detergent with a soft brush or a sprayer when the alarm sounds and the display says SOAP Close the oven door When the alarm sounds and the display says AQUA rinse the oven chamber with the hand shower CAUTION Never use high pressure cleaner Never spray water directly on heating elements behind the filter housing 2 Cleaning behind filter housing For a more thorough cleaning of the oven compartment the filter housing is removed so that it is possible to clean at the fan and the heating elements You loosen the 2 screws A and B on the filter housing The filter housing is demounted by lifting it up till it is clear of the bottom pin and then tipping it 52 Combi Oven 3 Cleaning of Nozzle The water nozzle can be dismounted and cleaned according to needs The easiest way of cleaning the nozzle is by soaking it in scale remover for approx 6 8 hours When remounting the nozzle note that the small notch will turn upwards see the figure below 4 Exterior Cleaning The oven cabinet is washed with soapy water and then dried with a soft and moist cloth After drying steel oil is to be added refer to directions on the packing Note The exterior of the oven is never to be flushed with water hose or high pressure cleaner which may damage the electronic components Troubleshooting Error Codes Maintenance The BKI Combi ovens have an a
59. ombination with other modes Below you will find examples of combination possibilities with other operating modes e COMBISTEAMING high COMBI STEAMING low or medium CONVENTION The working process is initiated with steaming in COMBI STEAMING high which closes the pores You then change to COMBI STEAMING medium or low where the actual roasting process is accomplished Finally the joint is browned as above in CONVECTION if necessary with open air exhaust 8 to make the surface crisp This preparation is very useful for e g roast pork with crackling Advantages e Shorter steaming time compared to traditional steaming in a pot e The aroma and flavour additives of the products are retained to a far larger extent than steaming in a pot e The important vitamins and food substances are maintained in the product and in this way the unique taste of the food stuffs are preserved e The consistency structure of the product is retained At the same time the vegetables in particular maintain an appetizing and fresh colour which altogether make the end products more delicious e Different products can be prepared simultaneously e g fish and vegetables as flavour additives are not transferred from one product to another during steaming Suggestions and tips e During steaming in COMBISTEAMING high the temperature is to be set at 208 F e When steaming tender vegetables e g broccoli cauliflower beans etc we recommend low fan
60. onstructing or changing a menu heading Press F1 once press 3 and by means of the keys 2 4 6 and 8 you can write in the display Visualize a cylinder with letters and figures which can be rolled forwards and backwards by pressing keys 2 forwards and 8 backwards With keys 4 and 6 the cursor can be moved to the right and to the left With the key 7 you can change between capital letters and small letters With the key 0 you can delete a character Conclude with ENTER STEP Store manual program This function is used to set up a new menu Enter your program into the MANUAL menu No 0 Select the function Store manual program by pressing F1 twice and pressing 1 The computer control will automatically stop at the first vacant menu Accept this menu or press the desired number followed by ENTER STEP If there are no vacant menus delete an existing one see below When the menu number has been chosen conclude by writing the menu text as described above Correct menu text and pressing ENTER STEP Find vacant menu This function finds the first vacant menu Press FI twice press 2 and the display shows a vacant menu number Conclude by pressing ENTER STEP Delete menu step With this function you delete either the last step or the entire menu Push FI twice press 3 and conclude by pressing ENTER STEP 12 Combi Oven Operation Retrieve original menu With this function you retrieve a copy of the original menus
61. oss shrinkage and makes uniform preparation possible and thereby a high quality product Because of operation cleaning and service the probe is connected on the outside of the oven Operation 1 The oven is set on the operating mode required and time manual time control temperature etc are set When set on manual time control the oven will automatically switch off when the set core temperature has been reached If a time has been set at the same time as core temperature the oven will switch off at the function to be reached first time or core temperature 2 The plug of the core temperature probe is inserted in the outlet on the front panel of the oven 3 The probe is placed with the point in the middle of the thickest part of the product The oven door is closed and the door gasket will shut tight around the wire Alternatively the probe can with advantage be placed in e g the joint at a separate worktable before placing it in the oven Correct placing of probe is herewith made simpler and easier and the risk of burn scalding upon touching of the hot oven is reduced considerably 4 After pressing key 13 display 1 will flash and the core temperature required can be set with keys 10 To accept the set core temperature you press key 14 again Automatically the oven will switch off when the set time is obtained 13 Combi Oven Operation Keeping warm function As a special feature the core temperature control includes a sp
62. ot be used until the defect has been remedied 15 Incorrect phase e Fan rotates in the Change about the 2 phases in sequence wrong direction the electric installation Let the e 2 phases in the electric oven cool for 20 30 min then installation have been restart it Check that the exchanged by mistake direction of rotation of the fan The oven cannot be is counter clockwise looking operated until the defect has at the fan from inside the oven been remedied chamber 16 Wiring defect at door Wire for door switch short Replace door switch switch circuited or interrupted Cancel the message by pressing any key reappears when the oven is restarted The oven can be operated even if the defect is not remedied 55 Combi Oven Maintenance Test Functions Certain Combi functions can be tested via the controller This section explains how to access these functions and details what functions are available for each type of controller Accessing Test Functions with CVC Controller To access the Test Function command press and hold the F1 key while pressing the START STOP key A menu will appear showing the Test Functions command Simply press the numeric 1 key to execute this command The Test Functions display will appear and allow you to select activate and navigate all the test functions Return to the Test Function command by pressing F1 To return to the main display press the ENTER STEP key Accessi
63. ppears if OK OFF if interrupted or a wiring defect has occurred Thermal cutout fan motor ON appears if OK OFF if interrupted or a wiring defect has occurred Contacts in damper motor ON appears when the contacts are connected and OFF if interrupted Replacement Changing halogen lamps in oven compartment ACAUTION Replace Oven Halogen Lamps with 12V 20W maximum Remove the lamp glass by means of a screwdriver Always use halogen lamps specially made for BKI Combis Never touch the lamp without first protecting your fingers with gloves or a piece of cloth 57 P O Box 80400 Simpsonville S C 29680 0400 USA http www bkideas com Made and printed in the U S A L10197 0407
64. rating mode perhaps at a temperature 86 104 F above the operating temperature does not apply to STEAMING and PROOFING For PREHEATING in other situations see description under each operating mode Loading and unloading After pre heating the oven is ready for loading with products The products are to be placed in the containers so that the air can circulate freely around them To achieve an optimum air circulation we recommend that you always start placing canteens or baking sheets in the rack from the centre and then upwards and downwards by turns Generally canteens baking sheets etc are to be regularly dispersed in the rack Avoid temperature decline When loading we suggest that the oven door be open for the shortest possible time to avoid a major temperature decline in the oven compartment AWARNING Hot surface can cause severe burns Do not touch After the preparation the products are to be unloaded from the oven You have to be cautious as the oven compartment in most cases contains steam Safety As an extra precaution the oven door is provided with a specially designed 2 step safety handle which ensures that the oven door cannot be opened in one movement Upon activating the handle into the first step the oven will automatically switch off and an automatic motor brake suspends the fan The oven door should remain in this step for a few seconds and in doing so much of the steam will escape the oven compartment an
65. s a very efficient way of closing the pores of the meat thus ensuring that the meat retains its moisture and stays juicy 26 Combi Oven Operation How to Operate Start Up The oven always starts in the manual and CONVECTION mode automatically selected Setting of time temperature in oven chamber and core temperature 1 Press the key of the desired function 12 16 2 Press the key of time 2 of oven temperature 6 or of core temperature 9 The figure flashes 3 Set the values with the arrow keys 4 11 e One push on the key one unit e Continuous pushing quick setting 4 When the value has been set the time for instance flashes for a few seconds after which the setting is automatically locked BUT By pressing time again the setting is locked at once For simultaneous setting of temperature 6 press the symbol while the time is flashing The time is locked and the temperature flashes Use the arrow keys and repeat the procedure The same applies to the setting of core temperature 9 however this function should first be activated with the ON OFF key Changing pre selected settings 1 Set the steamer at the desired operating mode 12 16 2 Adjust the settings for time 2 oven chamber temperature 6 and perhaps core temperature 9 Furthermore the fan speed 22 can be set and the exhaust opened or closed 19 3 Store the new setting by pressing key 18 Press the key until a short
66. s either ON or OFF ON and OFF are selected by pressing 6 Reversing In the reversing function it is possible to set the time before reversing as well as the time of the interval Change between 0 1 and 2 by pressing 17 0 Reversing is switched off and the time is not shown standard 1 Reversing is switched on and error code 5 Fan too hot works reversely because the thermo switch of the motor used is open and closes when the temperature is too high 2 Reversing is switched off and error code 5 Fan too hot works as usual i e the thermo switch is closed and opens when the temperature is too high The time during which the fan is running is shown in the time display 1 and is set between 10 and 99 with the arrow keys 4 11 Each step corresponds to 2 seconds it is therefore possible to set the time of the intervals between 20 and 198 seconds standard is 50 100 seconds The time of the interval is shown in the core temperature display 8 and is set with the core temperature key 9 and the core temperature ON OFF key 10 The time can be set between 1 and 30 seconds standard 10 seconds 45 Combi Oven Installation S Controller System Settings Set Up Mode Settings U1 Automatic restart 1 Voltage 1 Oven Model 5 U2 Interior light 5 U3 Leave as is U4 Pre set current temperature 1 CombiClean select your oven size Additional Detergent press
67. se high humidity pulsing Economy steaming program High humidity pulsing is very suitable as an economy steaming program for the steaming of small portions of for instance vegetables and potatoes requiring considerably less energy than STEAMING Use a temperature of 208 F and high humidity pulsing Advantages of COMBI STEAMING e If the roast is steamed with injection steam at the start the pores will close immediately preventing the meat juice from disappearing e In COMBI STEAMING the shrinkage is reduced by up to 30 35 e Ideal for long term roasting e Deep frozen ready prepared dishes can be reheated in COMBI STEAMING at approx 266 F using medium humidity steam pulsing This reduces the heating time considerably as compared to reheating in the HOT AIR mode No crust forms on the products as the preparation is done with steam 34 Combi Oven Steam Mode Use This Steam program provides moist heat at a temperature of 212 F It can be used for e Steaming e Stewing e Blanching e Poaching e Simmering e Soaking e Thawing Advantages e Extremely short preheating time e Excellent food consistency e Conserves nutrients color e No added fats or oils e Cook different products at same time with no taste transfer e Can be partially unloaded for serving convenience e No need to boil water in pots 35 Operation Combi Oven Installation Installation Unpacking the Oven The oven is best handled while in its
68. st part of the baking process 20 Manual key This key indicates manual operation The control lamp in key 20 lights when the steamer is set to manual operation Key 20 is also used for alarm door opening in the memory function 21 Start Stop key This key starts and stops Operating modes and Programs 22 Fan key This key allows you to activate deactivate the fan and choose the fans speed Press key 22 until the desired fan mode is reached The upper LED illuminates to indicate high speed selection The lower LED illuminates to indicate low speed selection 23 Oven ON OFF key Switch the unit on and off by pressing key 23 Before the unit starts all functions are automatically tested and consequently all displays and control lamps light up for approx 2 seconds The unit always starts in the manual and Convection modes 24 Humidity Pulsing key By activating key 24 humidity steam is added to the oven chamber The humidity pulsing continues as long as the key is activated Manual humidity pulsing is used to add steam to the oven chamber at the beginning of a program Humidity pulsing can be used in all operating modes When baking for instance dough products in the Convection mode we recommend that you add humidity during the first 10 or 15 seconds of the baking process to ensure that the products have a crisp and golden surface When roasting manual steam injection i
69. st wall or piece of furniture etc should be at least 4 inches This is to ensure the necessary flow of cooling air to the oven Strong sources of heat such as frying pans fryers etc should not be placed near the oven especially not on its right side otherwise the warranty may cease to apply Water Connection As standard the BKI Combi has one water connection To facilitate cleaning and service the oven should be connected with an approved flexible 1 2 hose and the permanent installations should be fitted with a stop tap for the water supply to the oven Before connecting the oven to water flush the water tubes thoroughly Then fit the dirt filter and connect the oven Water Requirements Hardness max 3 dH Conductivity min 75 microsiemens Water pressure min 1 5 bar 150 kP max 6 0 bar 600 kP Water pressure Combi Clean min 2 5 bar dynamic pressure CombiClean activated Water temperature max 20 C Chloride concentration max 100 mg litre If the feeder is connected to the water distribution system with a flexible hose this hose should be VA approved AC AUTION A reversed osmosis plant must not be connected to ovens with a steam generator as this may cause problems with respect to the registration of the water level in the steam generator 37 Combi Oven Installation An authorized plumber in accordance with existing rules and regulations MUST AXCAUTION carry out the water connection NOTICE Clogged up wat
70. the timer press in a vacant step If an operating mode has been entered in the step you can delete it by pressing the key of this operating mode for one second Set the time as usual Thus only the time will be activated in this step not the heat or the fan This facility will typically be used in step A when a postponed program start is required 27 Combi Oven Operation Alarm signal between steps If the oven is required to give out a signal when a step is completed press key 20 at the desired step The control lamp lights An alarm signal is heard and the steamer stops This is very useful if different types of products are prepared in the oven at the same time and some are ready before others This can also be used as a preheating step before the products are placed in the oven The oven automatically continues to the next step when the door is closed it is therefore not necessary to press key 21 Return to manual operation To return to manual operation press 20 when the program number is shown in the display Using the Temperature Probe Operation 1 Select the desired operating mode and set the time manual time control temperature etc When set to manual time control the steamer will automatically stop when the desired core temperature is reached If the time has been set at the same time as the core temperature the steamer will stop at whichever setting is reached first time or core temperature 2 Insert the core
71. ting 17 Combi Oven Operation Combi Steaming Low and Medium Mode The combi steaming mode is as the name indicates a mode offering all the preparation advantages that a combination of hot air and steam can yield The combination of a constantly circulating hot air and steam surrounding the products from all sides makes a very intensive and effective preparation possible The most important advantages are short roasting or baking time optimum taste and colour development and reduced shrinkage during roasting The temperature can infinitely be set within the range of 68 482 F In the combi steaming mode the injection steam system is applied which in low and medium is ideal for roasting and baking The steam is produced through nozzle injected water to be dispersed over the heating elements Variable humidity steam pulsing As certain types of products require varying steam quantities the combi steaming mode from BKI offers 3 different steam quantities The 3 steps of steam pulsing are e Low key 3 Steam impulse every 12 sec e Medium key 5 Steam impulse every 5 sec e High key 6 Steam impulse every second Operation COMBI STEAMING low and medium is selected with keys 3 and 5 The pre selected values for time temperature etc will appear Correction of the time required is made by pressing key 11 adjustment with keys 10 and end with key 14 The temperature is corrected with 12 and adjustment with
72. ts are lukewarm Operating panel Annually Test each program for a short period Check temperature o set the oven at HOT AIR 338 F o set the oven at STEAMING 212 F o check the oven temperature with a digital thermometer that has been thoroughly tested and approved 50 Combi Oven Maintenance Category Perform Activity Under the Annually e Solenoid valves oven o check hoses o clean solenoid valves o check that solenoid valves close e Check test drain pump e Drain o Check for leaks in drain system o Check that drain system is not blocked o Check condensation nozzle in drain tube e Drip tray system o check adjust drip tray springs o check drain basin and hose from drip tray o check correct fall of hose o check passage in hose clean out hose if necessary In motor Annually e Heating elements for oven compartment compartment o check insulation for leaks o check for electric leakage Megges o check load distribution on phases Steam generator o check for leaks check for electric leakage in heating elements megges check load distribution idling on phases check rubber gaskets at heating elements check tighten heating elements check adjust level sensors o descale steam generator Check tighten copper tube connections Check tighten all electric connections Contactors o check that there are no bad connections o Check that all components are firmly fixed Check test motor for
73. utomatic error detecting system In the event of malfunctioning of the oven or faulty connection error codes for S or VS controller or messages for CVC controller appear in the display This means that any defects are specified immediately and can be remedied quickly and efficiently which again means fewer interruptions of operation and thus fewer service calls The following list of error codes provides you with a brief description of each error code and an indication as to how the fault can be remedied 305 C breaker for the oven compartment has gone The oven cannot be operated until the defect has been remedied Error Code Error Message Possible Cause Remedy Number 1 Program switch The program switch has Replace computer defective been turned beyond stop position 3 Faulty connection Reconnect terminals 2 and 21 in plug S2 4 Oven chamber above The temperature circuit Reconnect the thermostat that is located in a hollow under the oven on the left hand side of the front panel by pressing the red button gently Note that the thermostat may be disconnected during transport 53 Combi Oven Maintenance Error Code Error Message Possible Cause Remedy Number 5 Fan is hot The e Breaking of phase Check fuses in switchboard temperature circuit fuses Check that the filter housing breaker in the fan e Fan blocked by has been correctly fitted on the motor has gone incorrectl
74. with 14 Pre heating Generally the oven is pre heated for approx 5 10 minutes in CONVECTION mode Concerning use of a cold oven and maximum loading of oven compartment please refer to the paragraphs under the heading of GENERAL Application The CONVECTION mode can be applied for Roasting Grilling Baking Gratinating Breading The mode can be applied alone or in combination with other modes Below you will find examples of combination possibilities with other operating modes e CONVENTION COMBI STEAMING low or medium CONVENTION The preparation is started in CONVECTION to close the pores on the surface of the joint You then change to COMBI STEAMING low or medium and by this the actual roasting process is accomplished with minimum shrinkage Finally the joint is browned in CONVECTION to make the surface crisp e COMBISTEAMING high COMBI STEAMING low or medium CONVENTION The initial steaming in COMBI STEAMING high closes the pores of the meat You then roast in COMBI STEAMING low or medium and finally the joint is browned in CONVECTION This process is very common for e g joints that have to be juicy as well as crackled e g roast pork Manual humidity pulsing According to wishes needs injection steam can be added with key 18 e g to close the pores of the meat or to make a crisp surface during baking Advantages e Shorter roasting time e Lower temperature e Even temperature in the entire oven compartme
75. y fitted filter pins Let the oven cool for housing approx 20 30 min then e Fan rotating in the restart it Check that the wrong direction direction of rotation of the fan The oven cannot be is counter clockwise looking operated until the defect has at the fan from inside been remedied the oven compartment 6 Drain temperature Dirt in solenoid valve nozzle Check that the oven is above 75 C The or dirt filter hot water connected to cold water Clean drain temperature is connected or defective solenoid valve nozzle or filter normally kept below sensor for condensation 60 C by means of the The oven can be operated built in condensation even if the defect is not nozzle If the drain remedied temperature exceeds 75 C for more than 5 min error code 6 will appear for a short moment at the beginning and at the end of the operating mode 7 Oven sensor The temperature sensor in Replace sensor defective the oven chamber is defective The oven cannot be operated until the defect has been remedied 8 Core temperature Probe is not fitted in socket Check that the probe is probe defective or Probe defective socket for correctly fitted or clean the wrongly fitted probe defective or short socket circuited due to water or fat The program cannot be used until the defect has been remedied 9 Temperature sensor Replace heating element with in steam generator defective The program cannot be used until the de

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