Cooling Setting; Haccp Function - Royal Catering RC-611 E Manual De Usuario

2.13 COOLING setting

The COOLING function can be activated by touching the symbol (nr.3 Fig.2) and the symbol ,
opening the oven door after finishing a cooking cycle. During cooling (the symbol becomes ) the "3
digits" that on the display indicate the temperature parameter, show in real time the value inside the
cooking chamber.
The COOLING function can only be activated (the symbol appears on the display) when the temperature
is at least 50°C inside the cooking chamber.
The function may be disabled at any time by touching the symbol; otherwise, it is disabled
automatically when the temperature inside the cooking chamber reaches 40°C.
Warning
During operation, with the door open, do not remove the fan cover; do not touch the moving fans and
resistors which are still hot.

2.14 HACCP function

The purpose of the HACCP function is to record the operational data of the cooking cycles performed,
constantly monitoring their progress.
The HACCP data is recorded in a "USB flash drive" that must be connected to the "USB port" of the oven:
the symbol (nr.5 Fig.2) appears on the display.
2.14.1 HACCP function activation
After connecting the "USB flash drive" to the "USB port" of the oven, touch the symbol to activate
the function (the symbol becomes ): the operating parameters of the cooking cycle (manual or
programmed) are recorded in a "file" inside the "USB flash drive".
2.14.2 Displaying HACCP data (on PC)
To display the operating parameters of a finished cooking cycle on a PC, simply remove the "USB flash
drive" from the "USB port" of the oven (the symbol disappears from the display) and insert it into the
"USB port" of the PC.
The HACCP "files" inside the "USB flash drive", can be "opened" and displayed with the same procedure
used for any "file".
Important
All the data concerning the cooking cycles carried out on the same day are contained in the same HACCP
"file".
If more than one cooking cycle is carried out, but on different days, they are recorded in different HACCP
"files": identified by the date of the day on which the cooking cycle was carried out.
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