Maintenance; Ordinary Maintenance - Unox ChefLux Manual Instrucciones

ENGLISH
Temperature
The exact setting of the temperature guarantees
a proper cooking of the food, both inside and
outside.
- A lower temperature than the proper one
dries the food rather than cook it.
- A higher temperature than the proper one
burns the surface while the core remains
uncooked (sometimes this is desired, especial-
ly with meat dishes).
Time
This variable depends a lot on the quantity of
food you put in the oven. The bigger the quantity
of food, the longer the cooking time and vice
versa.
A shorter cooking time than that required by the
food does not allow to have completely cooked
food.
A longer cooking time than that required by the
food causes the burning of the food surface.
Steam
The combination of temperature and steam
allows to do different types of cooking depen-
ding of the kind of food that has to be cooked.
The possibility to set temperature and steam
as you want, allows you to cook in the trivalent
way: convection, steam and mixed steam - con-
vection.
If you set the steam to its maximum and the tem-
perature at about 105°C it is possible to steam,
for example the vegetables.
Humidity extraction with DRY.Maxi
This function is used when you need to dry the
food you have in the cooking chamber. We dry
the food through the extraction of the humid air
from the chamber with Venturi System.
With the extraction of humidity the food becomes
crispy and crumbly outside (for example bread
and meat), while the internal part is dry with an
even structure.
If the food you cook produces humidity itself, you
can dry this humidity with the "VENTURI SYSTEM".
In this way the climate inside the cooking cham-
ber remains always dry.
Fans stop
This function is used to let the food rise inside the
cooking chamber
Furthermore, it is used to postpone the begin-
ning of the cooking.
Quantity of food
The quantity of food affects the cooking time.
The bigger the quantity of food, the longer the
cooking time and vice versa.
3. USE OF TRAYS – WIRE GRIDS
It is recommended to use:
- Aluminium trays: Pastry, non-frozen bread
- Stainless steel trays: first courses, meat, fish,
potatoes
- Wire grids: meat to be finished such as
steaks, hot-dogs, sausages, frozen bread,
frozen pizza
IV. MAINTENANCE
1. ORDINARY
All maintenance operations must be done
only by qualified personnel.
Before starting any maintenance operation,
you need to disconnect the appliance from
the electrical power supply and wait for the
appliance to cool down.
- The parts that need ordinary maintenance
can be reached removing the front control
panel and the back of the oven.
The appliance must be regularly controlled (at
least once a year). A specialized technician
has to control the complete machine.
This control must consist in the examination
of:
• Combustion
This control is made through an unburnt
meter (such as TESTO 300M, etc), verifying that
in the combustion products the quantities of
CO in ppm, and of CO2 in percentage, stay in
the limits fixed by the laws (approximately CO
must be under 300 ppm).
If CO values are higher, proceed to the con-
trols above indicated to identify the anomaly
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