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OPERATING INSTRUCTIONS
62.9696.01 Page 13
8. CLEANING
Before being cleaned, the appliance must be switched off and
allowed to cool.
Pan with a polished steel bottom
Do not use water for cleaning. This would cause the food to
stick to the pan, which in turn would necessitate a treatment as
described in chapter 10. Clean the pan by rubbing it with a dry
cloth or with absorptive paper.
Pan with a chrome nickel steel plated bottom
In general it suffices to clean the pan with hot water, a stan-
dard grease solvent, and a brush. Afterwards, rinse the pan
with hot water and rub it dry with a cloth or absorptive paper.
Cover, lid and panels
The cover, lid and panels are made of stainless chrome nickel
steel. Clean them with hot soapy water and a standard grease
solvent and rub them dry.
In general
Do not clean the appliance with steel brushes, steel wool, cop-
per cloths, abrasive products, etc., as these would destroy the
metal surfaces and thus facilitate corrosion.
The appliance must not be cleaned with high pressure clean-
ers or water jets, owing to the danger of malfunctions.
Lid regulation and safety valve
This valve must be cleaned after every cooking process.
D Screw off the upper part T and remove the upper part with
the complete valve
D Remove the ring with the lever U
9. TROUBLESHOOTING
Faults in the appliance are registered by the control electronics
and shown on the display (AT) dependent on the type of fault
by the letters A or E in combination with a double-digit number.
When the fault occurs, an intermittent acoustic signal sounds,
the power supply is interrupted and the lamp is switched off.
Press button (Q) again to acknowledge the error message
(acoustic signal).
Shut down the appliance if a continuous fault that prevents
operation arises (see section 5.5 Shutting down). Summon the
after sales service to remedy the fault. Until this is done, the
appliance must not be used and must be disconnected from
the mains supply.
10. TREATMENT OF COMMERCIAL KITCHEN
APPLIANCES
Commercial kitchen appliances are executed in corrosion
resistant chrome nickel steels, material numbers 1.4301 and
1.4404.
The corrosion resistance of these steels is based on a passive
layer formed on the surface with access to atmospheric oxy-
gen. Accelerated formation or reformation of the passivity
occurs by treating surfaces with running water containing oxy-
gen. Aggressive media with a reducing effect (oxygen con-
suming) such as substances containing hydrochloric acid,
chlorides and seasoning concentrates, mustard, vinegar
essence, seasoning or spice tablets, salt solutions, etc.,
depending on concentration and temperature, can result in
chemical damage or the destruction of the passive layer. Dam-
age can also result from foreign rust (iron particles) due to the
formation of galvanic elements and lack of oxygen (no air
access or low oxygen water).
Therefore the following principles should be observed when
working with high grade steel equipment:
1. Surfaces of equipment of corrosion resistant steel are
always to be kept clean and exposed to the air. Remove cov-
ers from utensils when not in use to provide free air access.
Regularly remove lime scale, grease, starch and egg white
deposits by cleaning. Corrosion can occur under these layers
due to the absence of air exposure. Lime scale can be
removed with 10% acetic acid, 10% phosphoric acid or with
suitable lime scale removers available on the market.
2. Corrosion resistant steel objects must not be kept in long-
term contact with acids, spices and seasonings, salt, etc. Also
promoters of corrosion are acid vapors as produced during
floor cleaning. Contact surfaces are to be rinsed off with fresh
water. This applies after use, especially after cooking pota-
toes, noodles, rice etc. in salt water. Dried-on cooking water
residues form high concentration salt solutions which can
cause point corrosion. So, immediately after use, rinse cooking
utensils in fresh water or keep filled with cold water to cool
them. It is not advisable to use one utensil exclusively for cook-
ing e.g. potatoes in salt water. For stainless steel it is beneficial
to use utensils for different produce, e.g. for soups containing
fat or acid-containing vegetables (such as sauerkraut, for
example).
3. Stainless steel surfaces should, where possible, be pro-
tected from mechanical damage, especially from other metals.
Corrosion can occur if stainless steel comes into contact with
iron (steel wool, chips from pipes, water containing iron). New
corrosion locations can be removed with a mild abrasive or
fine emery cloth. Heavier corrosion can be washed off with a
warm 2-5% solution of oxalic acid. Treatment with 10% nitric
acid is necessary if this proves ineffectual. Due to the associ-
ated hazards, this type of cleaning is only to be carried out by
suitably trained staff in compliance with the valid regulations.
T Upper part with
valve
U Ring and lever
Fig. 11 Lid regulation and safety valve- Cleaning
E1
Failure of produce temperature sensor Summon service agent and report read-
ing
E2
Failure of bottom temperature sensor Summon service agent and report read-
ing
E4
Failure of steam condensation sensor Summon service agent and report read-
ing
E5
Failure of control circuit board tempera-
ture sensor
Summon service agent and report read-
ing
E6
Sensor J15 of produce temperature is
too high
Summon service agent and report read-
ing
T
U
E7
Sensor J16 of bottom temperature is too
high
Summon service agent and report read-
ing
E9
Failure of analogue/digital converter Summon service agent and report read-
ing
E10
Safety thermostat for dry cycle protec-
tion has responded
Summon service agent and report read-
ing
E21
HACCP Master Personal Computer is
not connected.
Discharge fault display and signal by
pressing button (Q).
E22
HACCP Interface COP485.1 is not con-
nected.
Discharge fault display and signal by
pressing button (Q).
E23
HACCP configuration; EEPROM
COP485.1 (memory chip) has found a
reading fault.
Discharge fault display and signal by
pressing button (Q) and repair fault.
E24
HACCP configuration; EEPROM
COP485.1 (memory chip) has found a
spelling fault.
Discharge fault display and signal by
pressing button (Q) and repair fault.