INSTRUCTIONS FOR USE INDUCTION COOKERS - Bent Brandt ...
INSTRUCTIONS FOR USE INDUCTION COOKERS - Bent Brandt ...
INSTRUCTIONS FOR USE INDUCTION COOKERS - Bent Brandt ...
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<strong>INSTRUCTIONS</strong> <strong>FOR</strong> <strong>USE</strong><br />
<strong>INDUCTION</strong> <strong>COOKERS</strong><br />
„Multi-Line“<br />
with RTCS-Technology<br />
Type SH/MU 3500<br />
Type SH/MU 5500<br />
SCHOLL Apparatebau GmbH & Co KG<br />
Zinhainer Weg 4, 56470 Bad Marienberg ● Postfach 13 52, 56465 Bad Marienberg ● Tel. +49/2661/9868-0 Fax. +49/2661/9868-28<br />
http://www.scholl-gastro.de ● info@scholl-gastro.de
CONTENT PAGE<br />
1 General 3<br />
1.1 Operation 3<br />
2 Product description 3<br />
2.1 Products 3<br />
2.2 Technical Data 4<br />
3 Installation 4<br />
3.1 Requirements of installation 4<br />
3.2 Rules for operation 4<br />
4 Initial operation 7<br />
4.1 Assembly instruction 7<br />
5 Operation test 8<br />
6 Operation 9<br />
6.1 Operation elements 9<br />
6.2 Operation 9<br />
6.3 Cooking process with „Power stages“ 9<br />
6.4 Cooking process with „Hold-Function“ 10<br />
6.5 Cooking process with „Temperature regulation“ 10<br />
6.6 Choice of pans 11<br />
6.7 Calibration of pans 11<br />
6.8 Process of calibration 20°C/68°F 11<br />
6.9 Process of calibration 100°C/212°F 11<br />
6.10 Unfinished calibration process 11<br />
6.11 Saving of temperature values 11<br />
6.12 Call of saved temperature values 12<br />
6.13 Indication of the actual temperature 12<br />
6.14 Indication of set-point temperature 12<br />
7 Safety instructions 12<br />
7.1 Description of danger signs 12<br />
7.2 Risk at nonobservance of danger signs 13<br />
7.3 Safety-conscious work 13<br />
7.4 Operation personnel 13<br />
7.5 Improper operating methods 14<br />
7.6 Unauthorized reconstruction 14<br />
7.7 Pan detection 14<br />
7.8 Control of heating area 14<br />
8 Out of operation 14<br />
9 Trouble shooting 15<br />
10 Cleaning 18<br />
11 Support 19<br />
12 Waste disposal concept 19<br />
Instructions for use Multi-Line New Technology, version 03_/01 2 of 19
1 General remarks<br />
These instructions for use contain information which is fundamentally important and<br />
must be taken into account during assembly, operation and maintenance. They must<br />
therefore be read very carefully before installation and operation by the responsible<br />
specialist staff and the operator(s). They must always be available for consultation at the<br />
place of operation.<br />
General information about products – installation – initial operation – operating test –<br />
cooking process – safety instructions – out of operation – fault finding – cleaning –<br />
support – waste disposal concept are described on the following pages.<br />
1.1 Purpose of induction cookers<br />
The induction cookers “Multi-Line” are especially suitable as cookers in the kitchen or for<br />
the preparation of meals on the table. A cooker can be used for cooking, warming up,<br />
keeping warm, flambéing, roasting, etc. The cooking or finishing process with these<br />
Multi-Line induction appliances must only be carried out with recommended types and<br />
sizes of pans.<br />
Do not use any NO NAME products.<br />
2 Description of products<br />
2.1 Products<br />
We manufacture two basic types of induction cookers with various performances and<br />
measurements. All are built to last; they are also compact and powerful with a<br />
revolutionary RTCS-technology in a complete case of stainless steel. All of our<br />
accessories are designed to coordinate with the induction units and since each unit is<br />
equipped with continuous control, they allow efficient cooking.<br />
• Simple operation by key pad with integrated mains switch<br />
• Power display with LED<br />
• Equipped with latest RTCS-technology (Realtime Temperature Control System)<br />
• Latest SMD-technology, managed and controlled by microprocessor<br />
• Compact power electronics enable flat construction and safe operation<br />
• A maximum of safety thanks to multiple functions of protection and control<br />
• Short cooking time<br />
• Electronic checking of the energy supply<br />
• Compact measurement – light weight<br />
• Fulfills the latest directions: VDE EN 60335-1/-2/36, CE-conforming<br />
UL 197; CAN/CSA/C 22.2 No. 109, NSF 4-1996<br />
Instructions for use Multi-Line New Technology, version 03_/01 3 of 19
2.2 Technical Data<br />
Operation and control<br />
Lamp operation 24V DC/max. 40mA (red)<br />
Key pad and LED display<br />
Dimensions W x D x H Ceramic top<br />
Multi-Line SH/MU 380 x 440 x 138mm 320 x 320 mm<br />
Technical Data Voltage Power Weight<br />
Multi-Line SH/MU 3500 208 / 230 / 240 3,5 kW 11 kg<br />
Multi-Line SH/MU 5500 208 / 400 / 440 5,5 kW 11 kg<br />
Operating conditions<br />
• Max. tolerance of the mains nominal voltage +6/-10%<br />
• Supply frequency 50/60 Hz<br />
• Protection class IP X0<br />
• Minimal diameter of the pan 12 cm<br />
3 Installation<br />
3.1 Requirements of installation<br />
The cooker has to be set up on a even place like a table. The air inlet and air outlet may<br />
not be obstructed, the place must be able to withstand a loading of 40 kg. The key pad<br />
to operate the cooker must be easily accessible.<br />
Installation ambience<br />
Max. ambient temperature storage > -20°C/-04°F - +70°C/+158°F<br />
Function> +05°C/+41°F - +40°C/+104°F<br />
Max. relative humidity of air storage > 10% - 90%<br />
Function> 30% - 90%<br />
3.2 Rules of Operation<br />
Please observe the following rules:<br />
• Check and ensure that the supply voltage matches the voltage given on the<br />
specification plate<br />
• The electrical connections must satisfy local house installation regulations. The valid<br />
national and local regulations of the electricity-supply inspection authorities must be<br />
observed.<br />
• This induction appliance is equipped with a mains cable which can be connected<br />
with the necessary plug to the socket. The connector must be easily accessible to<br />
disconnect the unit from the net.<br />
• When faulty-current circuit breakers are used, they must be rated for a breaking<br />
current of 30mA or more.<br />
Instructions for use Multi-Line New Technology, version 03_/01 4 of 19
• This induction unit is equipped with an air cooling system. Make sure that the air supply and<br />
air exhaust are not blocked (wall, fabric etc)<br />
• This induction unit is equipped with an additional grease filter. Make sure that the induction<br />
unit does not take in hot or grease laden air (concerns units standing side by side, or one<br />
behind the other, or standing near a frying pan or oven)<br />
• The induction unit must not be placed near or on a hot surface<br />
• The air intake temperature must be under +40°C/+104°F<br />
• The operating staff has to make sure that installation, support and inspection is done by<br />
qualified personnel.<br />
Induction unit<br />
440mm (17,3")<br />
air exhaust wall<br />
100mm (3,9") 130mm (5,1")<br />
I<br />
ceran plate<br />
380mm (15,0")<br />
The electrical connection must be made by<br />
an expert.<br />
The cooker is equipped with a cable conforming to the national regulations.<br />
CAUTION<br />
320mm (12.6")<br />
air exhaust<br />
d d: min. distance to wall = 40mm (1.6")<br />
70mm (2.7")<br />
netcable<br />
grease filter<br />
removable<br />
air supply<br />
175mm (6.9")<br />
A wrong voltage can damage the<br />
induction cooker. Ensure that the<br />
cable is connected correctly.<br />
Instructions for use Multi-Line New Technology, version 03_/01 5 of 19<br />
138mm (5.4")
Induction table top unit:<br />
Modell SH/MU 3500<br />
208/230/240V, 1AC units<br />
Phase 1: brown<br />
Neutral blue<br />
Protective ground: yellow-green<br />
Voltage: +6% / -10%<br />
Frequency: 50 Hz / 60 Hz<br />
Preliminary fuse: 17A /16A<br />
Induction table top unit:<br />
Type SH/MU 5500<br />
208/400/440V, 3-AC-units<br />
Phase 1: brown<br />
Phase 2: blue (permitted by VDE )<br />
Phase 3: black<br />
Protective ground: yellow-green<br />
Voltage: +6% / -10%<br />
Frequency 50 Hz / 60 Hz<br />
Preliminary fuse: 14A / 8A<br />
Instructions for use Multi-Line New Technology, version 03_/01 6 of 19
4 Initial operation<br />
4.1 Assembly / Installation<br />
The electrical connections must be done<br />
by an expert.<br />
The cookers are equipped with a cable for the mains supply. They have to be connected<br />
to a wall socket. If no plug is installed at the cable, do the connection according to the<br />
information in „Definition of Interfaces“ on page 4.<br />
The installation for the electricity must be fitted by approved installation contractors in<br />
accordance with specific national and local regulations. The installation contractors are<br />
responsible for the correct layout and installation in conformity with all safety regulations.<br />
The warning signs and specification plates put up to the appliances must strictly be<br />
followed.<br />
Check and ensure, that the mains voltage matches with the voltage given on the<br />
specification plate.<br />
The cooker must always be set up on a clean and even surface (table, base, etc.) at it’s<br />
designated site. The cooker stands on non-slip rubber pads and is not permanently<br />
installed. It must be set up in such a way that it cannot fall down or move in a uneven<br />
position. The conditions for the „Requirements of installation" must be guaranted.<br />
Switch “off” the cooker before connecting it with the voltage supply.<br />
Before carrying out function checks, the operator must know how to operate the cooker.<br />
Your cooker is positioned in a suitable place and connected with the voltage supply.<br />
Make sure the cooker is well positioned and free from exposure to vibration. The key is<br />
in the OFF-position.<br />
Remove all objects from the glass ceramic cooking zone, verify if this area is neither<br />
cracked nor broken. Do not continue with use when the glass ceramic cooking zone is<br />
cracked or broken, switch immediately off and disconnect the cooker from the outlet.<br />
Instructions for use Multi-Line New Technology, version 03_/01 7 of 19
5 Operation test<br />
CAUTION The Ceran plate is warmed up from the heat of the<br />
pan. To avoid injuries (burning) do not touch this<br />
area.<br />
Use a pan suitable for induction cooking, having a bottom diameter of at least 12 cm/4,8”.<br />
• Put water into the pan and place it in the center of the heating area.<br />
• Switch „ON“ in a position between 1 and 12. The indicator will illuminate lights (red) and<br />
the water will be heated.<br />
• Take the pan away from the heating area, the indicator light will flash.<br />
• Place the pan back on the heating area, the indicator light will illuminate and the heating<br />
process starts again.<br />
• Switch „OFF“, the heating process will stop, indicator light turns off.<br />
The shining indicator light operation indicates that energy is being transferred to the pan.<br />
If the indicator operation lamp remains off, check the following:<br />
• Is the cooker connected to the outlet?<br />
• Is the cooker switched “on”?<br />
• Do you use a pan suitable for induction cooking (bottom diameter at least 12 cm/4,8”)?<br />
• Is the pan placed in the center of the heating area?<br />
To verify if the pan is suitable, use a permanent magnet and find out if it sticks to the bottom<br />
of the pan. If not, your pan is not suitable for induction cooking. Choose a pan which is<br />
recommended for induction cooking.<br />
If in spite of all positive controls and tests the cooker does not work, refer to the Trouble<br />
Shooting Section.<br />
Instructions for use Multi-Line New Technology, version 03_/01 8 of 19
6 Operation<br />
This patented cooking system of INDUCS Ltd. equipped with cableless temperature<br />
measurement offers the possibility of cooking with „Power stages“, „Hold-Function“ or<br />
“Temperature regulation“. The result are new dimensions of efficiency, flexibility and<br />
cooking comfort .<br />
6.1 Operation elements:<br />
LCD display<br />
Indication of pan preselection<br />
place (e.g. P7). Using „Hold“,<br />
„HOL“ appears on the LCDdisplay.<br />
Using „Temperature regulation“,<br />
the actual temperature appears<br />
on the display.<br />
LED baton-indication<br />
Indicates the power stages<br />
<br />
Key „Regulation of temperature“<br />
This function measures the temperature of the<br />
pan bottom and allows cooking with absolute<br />
temperatures.<br />
Key „Constants“<br />
To save three power stages or<br />
temperature values.<br />
Key „Hold function“<br />
Serves to keep the actual temperature of<br />
the pan bottom<br />
6.2 To switch „ON“ the unit<br />
The unit is switched “ON” or “OFF” by pressing this key. Program level „P0“ is reserved<br />
for the basic adjustment (pan material for cooking without temperature regulation).<br />
6.3 Cooking with „Power stages“<br />
Immediately after switching the unit „ON“, it is ready for use. The shining LED batonindication<br />
signifies that energy is transmitted to the pan. By pressing the keys „+/-„ the<br />
power stages can be changed. The constants „low=I, mid=II and high=III“ are preset and<br />
can be changed by pressing the keys +/-. The inductive power transmission depends on<br />
the position of the power stages (LED-display).<br />
LED position 1 > minimum power<br />
LED position 12 > maximum power<br />
Key „Plus“<br />
to choose pan preselection place,<br />
power stage or temperature<br />
value.<br />
Indicator lamp<br />
Key „ On“<br />
to switch the unit on or off.<br />
Key „Minus“<br />
To select the cooking point, the<br />
power stage or the temperature<br />
value<br />
Instructions for use Multi-Line New Technology, version 03_/01 9 of 19
By pressing the ON/OFF key, the cooking process is stopped and the indication lamp<br />
estinguishs.<br />
6.4 Cooking with „Hold function“<br />
The hold function serves to keep the actual temperature of the pan bottom. For the holdprocess,<br />
both calibrated and non-calibrated pans can be used. By pressing the key<br />
„Hold“, you can change from cooking with „power stages“ into the „hold-function“. The<br />
display shows the sign „HOL“. In contrast to a cooking with power stages, the LED<br />
baton-indication shows only the shining LED.<br />
The hold-function is used as a simple temperature-hold function where the temperature<br />
of the pan bottom is measured and kept contactless. This enables to keep the cooking<br />
process of the food on the required temperature for a long time.<br />
By pressing the key „+/-„, the temperature of the pan bottom is raised or dropped.<br />
Make sure that both hold- and cooking process are watched by the kitchen staff.<br />
Especially thick-flowing food must be stired continuously (danger of burning).<br />
To change from the hold-function into the cooking function: press the constants I, II or III<br />
for a cooking with power regulation (see point 6.3).<br />
6.5 Cooking with „Temperature regulation“<br />
With this function, the temperature of the pan bottom is measured and enables to cook<br />
with an absolute temperature indication on the display, either ºCelsius or ºFahrenheit.<br />
For an indication of absolute temperature, the measuring system for every pan has to be<br />
calibrated (see chapter 6.7). This measuring system can save calibration data from<br />
24 pans on condition that the pan preselection place (e.g. P7) corresponds to the<br />
calibrated pan (P7, see chapter 6.6).<br />
Put the pan containing with food, oil or liquid in the center of cooking field. Select pan<br />
location from memory using „+ and –„ buttons. Now switch on power „ON“. Press the<br />
button temperature and activate the cooking process with temperature. The display<br />
shows the actual temperature of the pan bottom. The temperature can be raised or<br />
dropped by pressing key „+/-„. In addition to this, you have the possibility to call your<br />
saved temperature values (see chapter 6.12) by pressing the constants „low=I, mid=II<br />
and high=III“(see chapter 6.11). During the temperature-hold process, you can raise or<br />
drop the temperature anytime by pressing key<br />
„+/-„. By pressing the temperature key or changing the set-point value, the set-point<br />
value is indicated for two seconds on the LCD-display (see chapter 6.14). After the two<br />
seconds, the actual value is shown on the display.<br />
In case of use of a non-calibrated pan with similar features to a calibrated pan (P7) on<br />
the pan preselection place (e.g. P7), the measuring system will show incorrect<br />
temperature values. In this case, INDUCS Ltd will not accept any liability. The<br />
temperature indication refuses an operation with a non-calibrated pan and changes into<br />
the hold-function (see chapter 6.10).<br />
Make sure that both the hold-process and the cooking process must be watched by<br />
qualified personnel. Especially thick-flowing food must be stired continuously (danger of<br />
burning).<br />
Instructions for use Multi-Line New Technology, version 03_/01 10 of 19
6.6 Choice of pan<br />
Before cooking, the required pan has to be selected. When the unit is switched off, the<br />
pan preselection place can be chosen by pressing the key „+/-„. On the display, the<br />
programmed cooking places until are indicated. A blinking program point<br />
is either in use for calibration or a calibration process has not been finished (see chapter<br />
6.10).<br />
Please check whether the selected cooking point (e.g. P7) matches to the pan-number<br />
(P7) of the calibrated pan (see chapter 6.7). By pressing the „ON“-key, the induction<br />
appliance is switched on and the pan preselected place is activated. You have the<br />
choice of 24 cooking places.<br />
Preselected pan locations can be re-programmed at any time.<br />
6.7 Calibration of pans<br />
Every pan has to be calibrated that the absolute temperature can be indicated on the<br />
LCD-display. Two calibration points are necessary: the first one is at 20ºC/68°F, the<br />
other one is at 100ºC/212°F.<br />
6.8 Calibration process 20°C/68°F<br />
1. For the calibration 20ºC/68°F, the induction appliance has to be cold. If Ceran plate or<br />
coils are warmed up, an exact calibration process is not possible.<br />
2. Select the pan (see chapter 6.6).<br />
3. Fill 1lt. water (temperature of 20ºC/68°F) into the cold pan and put it on the cooking<br />
point.<br />
4. Press key „temperature“ and after this, press „l“. Keep both keys pressed at the<br />
same time until you hear a beep-signal.<br />
6.9 Calibration process 100°C/212°F<br />
1. If you are planning to calibrate several pans at the same time, make sure that the<br />
calibration process 20ºC/68°F has been done before for every pan (see chapter 6.8)<br />
2. Select the pan (see chapter 6.6)<br />
3. Fill 1lt water into the pan and put it on the cooking point.<br />
4. Switch on the unit in the „power regulation process“ and wait until the water boils<br />
softly.<br />
5. Pressing the keys „+“ and „-„ you can correct the boiling condition until the water boils<br />
softly and equally.<br />
6. First press „temperature“ and after this, press „ll“. Keep both keys pressed for 2<br />
seconds until you hear a beep-signal.<br />
6.10 Unfinished calibration process<br />
If the calibration process of a pan at 20ºC/68°F and 100ºC/212°F is not yet finished, a<br />
cooking process with temperature regulation is not possible. The system changes<br />
automatically into the hold-function.<br />
6.11 Save of temperature constants<br />
1. For every pan, 3 temperature constants can be programmed.<br />
2. The unit must be in the mode „cooking with temperature-regulation“.<br />
3. Adjust the temperature by pressung the keys „+“ and „-„.<br />
4. Keep pressed the required constant key „I“, „II“ or „III“ for 2 seconds until you hear the<br />
beep-signal.<br />
5. The saved set-point temperature can be changed anytime by pressing the keys „+/-„.<br />
Instructions for use Multi-Line New Technology, version 03_/01 11 of 19
6.12 Call of saved temperature-constants<br />
When cooking in the mode „temperature regulation“, 3 different temperature constants<br />
can be saved and called with,„I“, „II“ and „III“.<br />
Of course, the hold-temperatures have to be saved in advance.<br />
6.13 Indication of the actual temperature<br />
In the temperature-mode, the actual temperature is indicated on the display.<br />
If the display indicates < --- >, the pan detector is not able to recognize a pan. This<br />
indication can be indicated during the cooking process, when the pan is taken from the<br />
cooking zone (e.g. when using a sauteuse)<br />
6.14 Indication of set-point temperature<br />
By pressing the key „temperature“, the set-point temperature appears on the LCDdisplay<br />
for 2 seconds.<br />
7 Safety instructions<br />
7.1 Description of danger signs<br />
CAUTION<br />
This symbol identifies the safety<br />
information which may cause danger<br />
(personal injury) for people at nonobservance<br />
of proper operation.<br />
Electrical voltage:<br />
This sign warns against electrical voltage<br />
Indicates a hazard or unsafe practice<br />
which could result in minor personal injury<br />
or property damage.<br />
Information signs mounted directly on the cooker must be observed at all times and kept<br />
in a fully legible condition.<br />
Example: CAUTION<br />
Refer to instructions before<br />
operating or servicing the unit<br />
Instructions for use Multi-Line New Technology, version 03_/01 12 of 19
7.2 Risk in the event of non-observance of the safety information<br />
Danger for persons, for environment and for the cooker can result of non-observance<br />
of the safety information. Certain risks may be associated with non-observance of<br />
precautions, including:<br />
• Danger to persons as a result of electrical causes<br />
• Danger to persons as a result of overheated pans<br />
• Danger to persons as a result of an overheated cooking platform (ceran plate)<br />
7.3 Safety conscious work<br />
The safety information contained in these instructions for use, the existing national<br />
regulation for the prevention of accidents as well as any internal working, operating<br />
and safety regulation stipulated by the operator must be observed.<br />
7.4 Safety information for the operator /operating personnel<br />
The heating area is warmed up from the heat of the pan. To avoid injuries (burning) do<br />
not touch the heating area.<br />
• To avoid an overheating of pans by evaporating of the content, do not heat up<br />
pans unattended.<br />
• Switch the control knob off if you take the pan away for a while. This will avoid<br />
having the heating process continued automatically when a pan is placed back<br />
on the heating area. If any person starts to use the cooker, he/she will have to<br />
start the heating process by turning the control knob in the ON-position.<br />
• Do not insert any piece of paper, cardboard, cloth, etc. between the pan and the<br />
heating area, as this might initiate a fire.<br />
• As metallic objects are heated up very quickly when placed on the heating area,<br />
do not place any other objects (closed cans, aluminium foil, cutlery, jewelry,<br />
watches etc.) on the induction cooker.<br />
• Persons with a pacemaker should ask their doctor whether they are safe near an<br />
induction cooker or not.<br />
• Do not place credit cards, phone cards, cassette tapes, or other objects that are<br />
sensitive to magnetism on the Ceran plate.<br />
• The induction cooker has an internal air-cooling system. Do not obstruct the air<br />
inlet- and air outlet-slots with objects (cloth). This would cause overheating and<br />
the cooker would switch off.<br />
• Avoid liquid entering into the cooker. Do not let water or food overflow the pan.<br />
Do not clean the cooker with a jet of water.<br />
• If the heating area (Ceran plate) is cracked or broken, the induction cooker must<br />
be switched off and disconnected from the electric connection. Do not touch any<br />
parts inside the cooker.<br />
Instructions for use Multi-Line New Technology, version 03_/01 13 of 19
7.5 Unauthorized reconstruction and use of spare parts<br />
Reconstruction of the cooker or changes to the cooker are not allowed. Contact the<br />
manufacturer if you intend to do any changes on the cooker. To guarantee safety, just<br />
use genuine spare parts and accessories authorized by the manufacturer. The use of<br />
other components voids all warranties.<br />
7.6 Improper operating methods<br />
The operating reliability of the cooker can only be guaranteed by proper use. The limit<br />
values may be exceeded at no account.<br />
7.7 Pan detection<br />
Pans having a diameter less than 12cm/4,8” are not detected. During pan detection,<br />
the indicator operation flashes. No power is transferred and the indicator lamp flashes<br />
if no pan or an unsuitable pan is detected.<br />
7.8 Control of the heating area<br />
The heating area is controlled with a temperature sensor. Overheated pans (hot oil,<br />
empty pans) can be detected. Energy transfer will be stopped. After cooling it down,<br />
the induction unit must be re-started.<br />
8 Out of operation<br />
If you do not use the cooker for a long period (several days), unplug the unit. Make<br />
sure that no liquid can enter into the cooker and do not clean the cooker with a jet of<br />
water.<br />
Instructions for use Multi-Line New Technology, version 03_/01 14 of 19
9 Trouble shooting<br />
CAUTION Do not open the cooker, dangerous electric voltage inside<br />
The cookers may only be opened by authorized service personnel. Stop any action if<br />
the heating area (Ceran plate) is cracked or broken, the induction cooker must be<br />
switched off and disconnected from the electric supply. Do not touch any parts inside<br />
the cooker.<br />
Error messages<br />
Number of flashing<br />
signals – Code<br />
Signification<br />
-- No fault, normal operation<br />
01 No coil current, Hardware overcurrent 3)<br />
02 High coil current, Software overcurrent 3)<br />
03 Temperature of cooling plate too high 1)<br />
04 Temperature of the cooking platform too high 1)<br />
05<br />
06 Raised inside temperature 2)<br />
07 Short circuit sensing element of cooking platform 1)<br />
08<br />
09<br />
10 System fault, data link system generator<br />
11 System fault, data link system keyboard<br />
12 Power reduction cooling plate temperature 2)<br />
13 Power reduction cooking platform temperature 2)<br />
14 Power reduction caused by bad pan material 2)<br />
1) The induction unit stops working immediately.<br />
2) The induction unit continues working with reduced power cycles.<br />
3) Bad pan material<br />
Order of error message: The indicator lamp „ON“ flashes for an interval of 0,6 sec. The<br />
number of the following short flashes has to be counted and informs about the kind of<br />
error corresponding to the above mentioned code system.<br />
Instructions for use Multi-Line New Technology, version 03_/01 15 of 19
Troubleshooting<br />
Fault Possible Cause Action to take through operator or<br />
operating personnel<br />
No heating<br />
indicator operation is<br />
OFF (dark)<br />
poor heating, indicator<br />
operation is ON<br />
(shines)<br />
• no mains supply • check the electrical supply<br />
(cable plugged in the wall<br />
socket), check preliminary<br />
fuses<br />
• key in OFF-position • put key in ON position<br />
• pan too small (bottom<br />
diameter less than 12<br />
cm/4,8”)<br />
• pan is not placed in the<br />
center of the heating<br />
area (the cooker can't<br />
detect the pan)<br />
• use a suitable pan<br />
• move the pan to the center of<br />
the heating area<br />
• unsuitable pan • choose a pan which is<br />
recommended for induction<br />
cooking 1)<br />
• cooker defective • ask your supplier for repair<br />
service, unplug the cooker<br />
from the electrical supply<br />
• used pan is not ideal • use a pan which is<br />
recommended for induction<br />
cooking, compare results with<br />
'your' pan<br />
• air-cooling system<br />
obstructed<br />
verify, that air inlet and air outlet<br />
are not obstructed with objects<br />
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No reaction to key<br />
positions<br />
heating cycle<br />
switches off and on<br />
within minutes, fan is<br />
active<br />
heating switches off<br />
and on within minutes,<br />
fan is never active<br />
after a long permanent<br />
operating time, the<br />
heating switches off<br />
and on within minutes<br />
• ambient temperature is<br />
too high (the cooling<br />
system is not able to<br />
keep the cooker in<br />
normal operating<br />
conditions 2) )<br />
• one phase is missing<br />
(only with three phase<br />
supply)<br />
• Verify, that no hot air is<br />
sucked in by the fan. Reduce<br />
the ambient temperature. The<br />
air inlet temperature must be<br />
lower than 40ºC / 104ºF<br />
• check preliminary fuses<br />
• cooker defective • ask your supplier for repair<br />
service, unplug the cooker<br />
from the electrical supply<br />
• key pad defective • ask your supplier for repair<br />
service, unplug the cooker from<br />
the electrical supply<br />
• air inlet or outlet<br />
obstructed<br />
• remove objects from air inlet<br />
and air outlet slots, clean the<br />
slots<br />
• grease filter is dirty • clean grease filter<br />
• fan defective<br />
• fan control defective<br />
• coil overheated, cooking<br />
area too hot<br />
• empty pan<br />
• pan with overheated oil<br />
• ask your supplier for repair<br />
service<br />
• switch cooker off, remove pan<br />
and wait until the cooking area<br />
has cooled off.<br />
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Small metallic objects<br />
(e.g. spoon) are heated<br />
up within the cooking<br />
area<br />
• pan detection tuned<br />
incorrectly<br />
• control logic board<br />
1) To verify, if the pan is suitable, use a permanent magnet and find out if it sticks to the<br />
bottom of the pan. If not, your pan is not suitable for induction cooking. Choose a pan<br />
which is recommended for induction cooking. Choose pan material suitable for<br />
induction appliances.<br />
2) The cooling-system (fan) starts to operate when the heat temperature exceeds 55ºC<br />
/ 130ºF. At heat temperatures higher than 70ºC/160ºF, the controller automatically<br />
reduces the power to keep the power unit in normal operating conditions. The cooker<br />
runs in a non continuous mode. This mode can be heard.<br />
10 Cleaning<br />
List with common types of soiling and recommendations how to treat them:<br />
Type of soiling Treatment<br />
Slight soiling, no burned residues Wipe with a moist cloth (scotch), without cleaning<br />
agent<br />
Fatty spots (sauces, soups, ...)<br />
Lime deposits, caused by water<br />
which has boiled over<br />
Strong glimmering metallic<br />
colour changes<br />
Polychrom<br />
Sigolin chrom, Inox cream<br />
Vif Super cleaner<br />
Supernettoyant, Sida, Wiener Klak<br />
Pudol System<br />
Polychrom<br />
Sigonlin chrome, Inopx cream<br />
Vif Supercleaner<br />
Supernettoyant<br />
Polychrom<br />
Sigolin<br />
Mechanic cleaning Razor blade<br />
Non-scratching sponge<br />
Grease filter Clean this filter once a week by putting it in the<br />
dishwasher<br />
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11 Support<br />
The cleaning of the Ceran plate and the ceramic bowl is identical to other similar<br />
surfaces like glass. Do not use corrosive or abrasive cleaning agents, such as grilland<br />
oven-sprays, stain- and rust-removers, scouring powder and rough sponges.<br />
Before cleaning, the Ceran plate or the ceramic bowl must be cooled down. Other<br />
maintenance and service work than cleaning as described above must be done by<br />
authorized service personnel.<br />
Make sure that no liquid can enter into the induction unit.<br />
A good maintenance of the induction cooker requires regular cleaning, care and<br />
servicing. The operator has to ensure, that all components relevant for safety are in<br />
perfect working condition at all times.<br />
The cooker has to be examined at least once a year by an authorized technician.<br />
CAUTION Do not open the cooker, dangerous electric voltage inside<br />
The cookers may only be opened by authorized personnel.<br />
12 Waste disposal concept<br />
When the life cycle of the cooker ends, make sure that you safely dispose it.<br />
Avoid abuse:<br />
The cooker may not be used by any person not having the appropriate<br />
qualifications. Avoid that the cooker, provided for disposal, can be brought into<br />
operation.<br />
The cooker is built up with common electrical, electromechanical and electronic<br />
parts. No batteries are used.<br />
The operator is responsible for a proper and safe disposal of the cooker.<br />
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