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Hand book


CONTENT

I. Working Principles.........................................................................................................1
II. Product Merits ..............................................................................................................1
III. Introduction to Induction Heating Product’s Classification, Installation and
Operation Instructions ......................................................................................................1
3-1 Chinese Induction Wok Range HC-ID-7W ....................................................1
3-2

Induction Low Range HC-ID-LR1, HC-ID-LR1A, HC-ID-LLR1...............4

3-3 Induction Steam Cabinet HC-ID-ST3D..........................................................6
3-4 Counter Top/Built in Induction Cooking Range HC-ID-7C-1, HC-ID-7D-1,
HC-ID-7D2HT, HC-ID-7G-1, HC-ID-7C2T, HC-ID-7D/W3
3-5

.................9

Induction Flat Range (Multi-Zone) HC-ID-7G-1 ........................................12


IV. Introduction to Electric Heating Product’s Classification, Installation and
Operation Instructions ....................................................................................................14
4-1 Electric-Heat Steam Cabinet SC-EF-ST3D..................................................14
4-2

Electric Heating Multi-Purpose BBQ Oven MC-Q-513, MC-Q-513A,
MC-Q-513B, MC-Q-513C, MC-Q-516.........................................................17

4-3 Electric Heating Multi-Purpose BBQ Oven MC-Q-518..............................20
4-4

Electric Heating Pig Roaster MC-EF-9B .....................................................23

V. Before Use ....................................................................................................................26
VI. Points for Attention of Safe Operation ....................................................................26
VII. How to Choose Pots Suitable for the Induction Hobs...........................................27
VIII. Unsuitable Pots and Containers ............................................................................27
IX. Maintenance and Cleaning Methods .......................................................................27
X. Trouble-Shooting.........................................................................................................28
XI. The Model of the Unit Purchased by the User (Product Specifications)...............29

VERSION 1


I. Working Principles
The heating principle of induction cooker is as follows:
The current generates an electromagnetic field through a group of coils. The electromagnetic field penetrates the
particles containing iron to result in powerful movement and friction, creating extremely high temperature field.
There is neither need of using air or various heat-conduction matters nor need of any thermal radiation.

II. Product Merits
Numerous Merits
Greatly reducing business costs:
Saving 70% costs compared with gas equipment/oven.
(as illustrated by the case of Hong Kong)
Limitless high temperature conditions, adjustable freely:
Allowing the chef to give full play to the skills needed to
handle different temperatures during the preparation of food.
Improve preparation speed and efficiency:
Over 30% faster than gas equipment/oven.


Safety:
Completely free from the red-hot fire, and from the risk of explosion and fire caused by plenty of
gas exhaust and accidents.
Responding to environmental protection:
Providing you with an environmentally-friendly modern, quiet and fresh kitchen free from the
red-hot fire, from exhaust due to burning, and from noise.
Innovation of new generation:
Initiating a new cooking style in the kitchen.

III. Introduction to Induction Heating Product’s Classification, Installation and Operation Instructions
3-1 Product Name

: Chinese Induction Wok Range

Type/Model

: HC-ID-7W

Heating Method

: Electricity (Induction)

Power Supply

: 380-400V 3N~50/60Hz

Power Rating

: 15kW + 1.5kW = 16.5kW

1


Points for Attention during Installation:
Power Supply:
(1)
(2)

Cable, 3-phase, 10mm2 is recommended, 6mm2 for both N wire and earth wire.
Turn on MCCB, 40A air breaker is recommended. If “leakage protection device” is needed, note that the
leakage rate of the equipment may surpass 10mA.

(3)

When connected from the power supply to the power panel of the equipment, all power cable groups shall
be protected from water and collision with metal tubes. The metal protection tubes shall be equipped with
good earth wire.

Installation of the Equipment:
(1)

Check the location of installation to see if there is water drip or leakage which, if any, shall be well
handled before the installation can be proceeded.

(2)

Make adjustments to the level so that the equipment stands even.

(3)

The power wire groups shall be, by qualified electrician, connected securely as shown by the designated
power terminal desk markings respectively. Careful checks shall be performed and the earth wires shall be
securely connected to the metal case of the equipment.

(4)

The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases
are normal, and if the earth wires of the metal case meet the national electrical safety regulations and
standards.

Get acquainted with the control panel and operating rules (Fig. 1)

2


Product Operation:
(1)

Switch on the MCCB, and the POWER of the control panel is on.

(2)

Put the steel wok on the equipment frame; (the arc of the wok shall match the arc of the frame glass).

(3)

Turn on the EMERGENCY STOP switch, and confirm that fluid food stuff has been put on the wok, and
the second left lamp of power indicator (power LED) is on.

(4)

Turn the OUTPUT HANDLE anti-clockwise.

When getting starts, the lamps of power LED is flashing

due to the small power output. Position 1 is for keeping warm, and positions 2 to 4 represent different
powers in an increasing order which allow you to make adjustments freely based on your own need. .
(5)

During operation, if the wok is moved away from the frame glass, the WARNING lamp turns on, the
RUNNING lamp flashes, and the unit is standby. Put the wok onto the frame, the WARNING lamp turns
off, the RUNNING lamp turns on, and the unit resumes the operating mode.

(6)

If rear water heating is needed, turn on the WATER HEATER switch and confirm that the water tank is
full of water.

(7)

When the cooking is finished or the unit is not used for the time being, return the output handle to the “0”
position, press the EMERGENCY STOP, power off the unit, disconnect the power supply, and close the
water-proof rubber plate.

(8)

Do not use any metal operating tools or hard pointed items to knock the glass surface.

Special Points for Attention:
(1)

If the bottom of wok is distorted, the power output may be affected and the glass may be damaged. The
wok shall be replaced immediately.

(2)

The rear stock pot is embedded with heating element, so do not move the water tank away casually. If
washing is needed, make sure that the filler pipe is powered off, and move the pipe away from the stock
pot. Move the stock pot out carefully and slowly, trying to keep water from entering the heating element.

(3)

The table surface shall be clean at any time and easy to discharge water. When pouring water out of the
wok, you should pour it slowly.

(4)

When there are cracks or breakage on the equipment surface glass, immediately stop the operation. The
unit shall not be used until it is repaired, checked and approved by us.

(5)

For more information, see the “Points for Attention of Safe Operation”.

3


Warning:
If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all
relevant consequences.

3-2

Product Name

: Induction Low Range

Type/Model

: HC-ID-LR1, HC-ID-LR1A, HC-ID-LLR1

Heating method

: Electricity (Induction)

Power Supply

: 380-400V 3N~50/60Hz

Power Rating

: (referring to each model)

Points for Attention during Installation:
Power Supply:
(1)
(2)

Cable, 3-phase, 10mm2 is recommended, 6mm2 for both N wire and earth wire.
Turn on MCCB, 40A air breaker is recommended. If “leakage protection device” is needed, note that the
leakage rate of the equipment may surpass 10mA.

(3)

When connected from the power supply to the power panel of the equipment, all power cable groups shall
be protected from water and collision with metal tubes. The metal protection tubes shall be equipped with
good earth wire.

Installation of the Equipment:
(1)

Check the location of installation to see if there is water drip or leakage which, if any, shall be well
handled before the installation can be proceeded.

(2)

Make adjustments to the level so that the equipment stands even.

(3)

The power wire groups shall be, by qualified electrician, connected securely as shown by the designated
power terminal desk markings respectively. Careful checks shall be performed and the ground wires shall
be securely connected to the metal case of the equipment.

(4)

The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases
are normal, and if the earth wires of the metal case meet the national electrical safety regulations and
standards.

4


Get acquainted with the control panel and operating rules (Fig. 2)

Product Operation:
(1)

Switch on the power supply, and the power indicator (power LED) of the control panel is on.

(2)

Put the soup pot carefully in the middle of the equipment surface glass. Ensure more than half of the pot is
filled with soup, and get ready for heating the soup.

(3)

Switch on the unit.

(4)

Turn the OUTPUT switch clockwise to position 1 and the ventilation fan is on, the equipment is in
standby status.

(5)

Turn the OUTPUT switch clockwise to position 1.5-4.5, the lamps of power LED flashes, equipment is in
keeping warm status.

Turn the OUTPUT switch clockwise continuously, the RUNNING lamps in

control panel is on. Adjust the OUTPUT freely based on your own need.

The design of the OUTPUT is

360 degree step less rotation.
(6)

During cooking, if you need to take away or replace the soup pot, power off the OUTPUT to “0” position.
Put the replaced soup pot on the equipment, and repeat the operations of (4).

(7)

When the cooking is finished or the unit is not used for the time being, return the OUTPUT switch to the
zero position, power off the unit, disconnect the power supply, and close the water-proof rubber plate.

(8)

Do not use any metal operating tools or hard items to knock the glass surface of the equipment.

Special Points for Attention:
(1)

The bottom diameter of the pot must be at least 200mm, otherwise normal heating will fail.

(2)

The equipment is use for heating soup (fluid containing water) only, the pot cannot be heated without any
water or food putting inside.

5


(3)

Only the soup pot supplied by us, or the pot whose bottom uses materials that can be attracted by magnetic,
can be used. Soup pots which made of other stainless steel shall not be used.

(4)

If using the pots other than we supplied, it may have the problem of decreasing/increasing of power rating.
When increasing of power rating, the automatic protection function will on and yellow lamps flashes.

At

this moment, try to turn the OUTPUT to position 1 or 2 to ensure the working of equipment.
(5)

During operation, put the soup pot lightly onto the glass surface to avoid cracks caused by crash.

(6)

When pausing the equipment or replacing the soup pot, power off the unit first.

(7)

Keep the outer bottom of the metal soup pot clean, which shall be kept from sand grains or hard metal
grains to avoid scratch of the glass. If the double-walled pot is used, check it regularly to see if there is
partial burning and bulge due to high temperature. If the foregoing occurs, replace the double-walled pot
as soon as possible to avoid breakage of the glass.

(8)

When there are cracks or breakage on the surface glass of equipment, immediately stop the operation. The
unit shall not be used until it is repaired, checked and approved by us.

(9)

It is not allowed to heat one pot which strides between two equipment’s glass surfaces.

(10) For more information, see the “Points for Attention of Safe Operation”.

Warning:
If accident is caused because the unit is operated in a way violating the guidelines above, or the equipment is
used for deep fried food or to defrost the quick-frozen food, etc., the user shall take all relevant consequences.

3-3 Product Name

: Induction Steam Cabinet

Type/Model

: HC-ID-ST3D

Purpose

: Steaming and stewing all kinds of food

Type of Product

: Vapor originated from water, three-cabinet type

Heating Method

: Electricity (Induction)

Power Supply

: 380-400V 3N~50/60Hz

Power Rating

: 26kW

Operation Configuration:
Stainless Steel Mesh Frame – 6 pieces

6


Points for Attention during Installation:
Power System:
(1)
(2)

Cable, 3-phase, 16mm2 is recommended, 10mm2 for both N wire and earth wire.
Turn on the MCCB, 60A air breaker is recommended. If “leakage protection device” is

needed, note

that the leakage rate of the equipment may surpass 10mA.
(3)

When connected from the power supply to the power panel of the equipment, all power cable groups shall
be protected from water and collision with metal tubes. The metal protection tubes shall be equipped with
good earth wire.

Water Supply Device:
(1)

Water supply pressure, 1-2.5kg/cm2. In some areas, if the pressure is too high, external pressure reduction
valve is recommended.

(2)

In some areas, water quality is poor, external water purifier is recommended to ensure high heating
efficiency.

(3)

The water inlet mouth is set at the left bottom of the cabinet front which shall be taken care of by qualified
technicians. The interface shall be secure and absolutely water-proof. In addition, there shall be a locating
block to fix the metal tube every 400mm along the water pipe movement.

(4)

For any section from the water source to the jointing point of the equipment, hard metal pipe shall be used
for construction.

(5)

The water drainage opening is on the right bottom of the cabinet front, which needs to be connected

with

the water ditch using hard temperature-resistant pipe of the same gauge.

Installation of the Equipment:
(1)

Check the location of installation to see if there is water drip or leakage which, if any, shall be well
handled before the installation can be proceeded.

(2)

Make adjustments to the seat so that the equipment stands even.

(3)

The power wire groups shall be, by qualified electrician, connected securely as shown by the designated
power terminal desk markings respectively. Careful checks shall be performed and the ground wires shall
be securely connected to the metal case of the equipment.

(4)

The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases
are normal, and if the ground wires of the metal case meet the national electrical safety regulations and
standards.

7


Get acquainted with the control panel and operating rules (Fig. 3)

Product Operation:
(1)

Confirm that the DRAINING handle is in the vapor preparing position. Power on the unit, and the POWER
of the control panel turns on. The WATER EMPTY lamp of the water tank on, and the water tank begins
water replenishment automatically. After the water exceeds the water empty line, the WATER EMPTY
lamp off. When the water reaches the water full line, the WATER FULL lamp on and water replenishment
stops automatically.

(2)

After the water tank is full of water, turn the OUTPUT switch clockwise to position 1.5-4.5, the lamps of
power LED flashes, equipment is in keeping warm status.

Turn the OUTPUT switch clockwise

continuously, the RUNNING lamps in control panel is on. Adjust the OUTPUT freely based on your own
need. The design of the OUTPUT is 360 degree stepless rotation.
(3)

The steaming cabinet is divided into three layers with large and small capacities respectively. When one
layer is used, first turn off the air valve, and then open the air-tight door. Put the food to be steamed into the
cabinet, close the door and then open the air valve. When the food is ready, turn off the air valve first, then
open the door and take the food out.

(4)

During operation, the water tank will replenish water automatically to keep the water level inside. Do not
turn the DRAINING handle away from the vapor preparing position so that water is discharged. Because
the steaming cabinet has automatic protection function, the DRAINING lamp on, and the steaming cabinet
automatically stops vapor preparation by stopping the heating process.

(5)

There is an exhaust vent and a pressure limiting safety opening on the upper part of the cabinet. Do not
block the exhaust vent. Do not allow strong pressure to be imposed on the pressure limiting safety opening.
It is prohibited to put any miscellaneous items on top of the equipment.

8


Cleaning and Protection of the Equipment:
(1)

Before clocking off after operation each day, turn the OUTPUT switch of the control panel to “0”, turn off
the HEATER switch, and in the mean time close the water-proof rubber plate. Turn off the switch of the
power supply.

(2)

The water in the water tank shall be replaced every day before getting off duty. After stopping the unit,
turn the DRAINING handle to the water release position. Return the DRAINING handle to the
air-preparing position (Note that the button shall reach the end) when all water is released.

(3)

Take out the sandwich panel of the lowest section inside the steaming cabinet. Clean it and then put it
back to its place.

(4)

Take out the miscellaneous items remained inside the water discharge trench in the front of the cabinet and
then wash the trench with water.

Special Points for Attention:
(1)

The water in the water tank shall be replaced every day to eliminate the accumulation of the water dirt.

Warning:
If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all
relevant consequences.

3-4

Product Name
Type/Model

: Counter Top/Built in Induction Cooking Range (Fig. 4)
:HC-ID-7C-1,

HC-ID-7D-1,

HC-ID-7D/W3
Heating Method

: Electricity (Induction)

Power Supply

: 220/380V 1PH/3N~50Hz

Power Rating

: 3.5kW – 10kW

9

HC-ID-7D2HT,

HC-ID-7G-1,

HC-ID-7C2T,


Get acquainted with the control panel and operating rules (Fig. 4)

Installation of Equipment (Counter Top):
(1)

Switch the power supply. Independent power rating lead switch (referring to the details of catalogue)
should be used and there shall have good earth wire.

(2)

Keep the equipment level.

(3)

Keep sufficient space for the bottom and back, namely 80mm for the back, and the outer bottom of the
equipment should be at least 30mm away from the table.

(4)

If “leakage protection device” is needed, note that the leakage rate of the equipment may surpass 10mA.

Special Points for Attention when Designing Built in Installation:
(1)

The table opening shall be 2mm larger than the outer size of the equipment so that the equipment can be
put inside the table smoothly.

(2)

There shall be sufficient room underneath the table for air coming in and ventilation. Pay attention to the
path for air coming in and ventilation during the design process. There shall be no shunt circulation so as
to ensure smooth air circulation.

(3)

The 6-core wire of the control box shall be precisely connected with the joints of the box. Loosening shall
be avoided. The external control panel shall be installed securely.

(4)

Water-resistant rubber gasket shall be added to the support jointing edges between the equipment and table
to keep water on the equipment from entering the power box, otherwise the power box might be damaged
by the water.

10


Product Operation:
(1)

Put the pot with full of water or food right in the middle of the equipment’s panel.

(2)

Power on the unit, turn the OUTPUT switch clockwise to position 1 and the ventilation fan is on, the
equipment is in standby status.

(3)

Turn the OUTPUT switch clockwise to position 1.5-4.5, the lamps of power LED flashes, equipment is in
keeping warm status. Turn the OUTPUT switch clockwise continuously, the RUNNING lamps in control
panel is on. Adjust the OUTPUT freely based on your own need. The design of the OUTPUT is 360
degree step less rotation.

(4)

During operation, if the pot is away from the equipment, the WARNING lamp turns on, the RUNNING
lamp flashes, and the unit is standby. Put the pot onto the equipment, the unit resumes the operating mode,
the WARNING lamp turns off, and the RUNNING lamp turns on.

(5)

When the cooking is finished or the unit is not used for the time being, return the output handle switch to
the “0” position. The RUNNING lamp then turns off. Power off the unit.

(6)

It is not allowed to use one pot which strides on two equipment’s glass surface.

Special Points for Attention:
(1)
(2)

The bottom diameter of the soup pot shall at least be 200mm, otherwise the pot can not be heated.
Only the soup pot supplied by us, or the pot whose bottom uses materials that can be attracted by magnet,
can be used. Soup pots which made of other stainless steel shall not be used. If using the pots other than
we supplied, it may have the problem of decreasing/increasing of power rating.
power rating, the automatic protection function will on and yellow lamps flashes.

When increasing of
At this moment, try to

turn the OUTPUT to position 1 or 2 to ensure the working of equipment.
(3)

The arc of the equipment shall match the arc of the frame glass

(4)

If the bottom of pot is distorted, the power output may be affected and the glass may be damaged. The fry
pot shall be replaced.

(5)

During operation, carefully put the pot onto the equipment’s glass surface lightly to avoid breakage due to
bump.

(6)

For more information, see the “Points for attention for safe operation”.

Warning:
If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all
relevant consequences.

11


3-5 Product Name

:Induction Flat Range

Type/Model

: HC-ID-7G-1 (Multi-Zone)

Heating Method

: Electricity (Induction)

Power Supply

: 380V 3N~50Hz

Power Rating

: 8kW

Installation of Equipment:
(1)

Power on the unit. Independent rated power lead switch (see model instructions for details) should be used
and there shall be good earth wire.

(2)

Keep the equipment level.

(3)

The bottom of the equipment shall be at least 30mm away from the table.

(4)

If “leakage protection device” is needed, note that the leakage rate of the equipment may surpass 10mA.

Get acquainted with the control panel and operating rules (Fig. 5)

Product Operation:
(1)

Put the soup pot onto the glass, and several pots or one single pot can be used at the same time. Ensure that
the pot(s) is/are filled with soup and water.

(2)

Turn the OUTPUT switch clockwise to position 1.5-4.5, the lamps of power LED flashes, equipment is in

12


keeping warm status. Turn the OUTPUT switch clockwise continuously, the RUNNING lamps in control
panel is on. Adjust the OUTPUT freely based on your own need. The design of the OUTPUT is 360
degree stepless rotation
(3)

During cooking, if several soup pots are used, other pots are heated normally if one pot is moved away.
When all soup pots are moved away from the equipment, the WARNING lamp turns on, the RUNNING
lamp flashes, and the unit is standby. There is no power rating. Put the pots onto the equipment, the
WARNING lamp turns off, the RUNNING lamp turns on, and the unit resumes the operating mode.

(4)

When the cooking is finished or the unit is not used for the time being, return the OUTPUT switch to the
“0” position. The RUNNING lamp then turns off. Power off the unit.

(5)

It is not allowed to use one pot which strides on two equipment’s glass surface.

Special Points for Attention:
(1)

One or more soup pots can be put on the glass panel based on the user’s need. When one soup pot is placed
on the glass, the bottom diameter of the pot must be at least 200mm, otherwise the pot can not be heated.

(2)

Only the soup pot supplied by us, or the pot whose bottom uses materials that can be attracted by magnet,
can be used. Soup pots which made of other stainless steel shall not be used. If using the pots other than we
supplied, it may have the problem of decreasing/increasing of power rating. When increasing of power
rating, the automatic protection function will on and yellow lamps flashes.

At this moment, try to turn the

OUTPUT to position 1 or 2 to ensure the working of equipment.
(3)

During operation, carefully put the pot onto the equipment’s glass surface lightly to avoid breakage due to
bump.

(4)

For more information, see the “Points for attention for safe operation”.

Warning:
If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all
relevant consequences.

13


IV. Introduction to Electric Heating Product’s Classification, Installation and Operation Instructions
4-1

Product Name

:Electric-Heat Steam Cabinet

Type/Model

: SC-EF-ST3D

Purpose:

: Steaming and stewing of various foods

Type of Product

: Vapor originated from water, three-cabinet type

Heating Method

: Electricity (Heating Element)

Power Supply

: 380-400V 3N~50/60Hz

Power Rating

: 27kW or 37kW

Operating System:
Stainless Steel Mesh Frame – 6 pieces

Points for Attention during Installation:
Power Supply:
(1)
(2)

Cable, 3-phase, 16mm2 is recommended, 10mm2 for both N wire and earth wire.
Turn on MCCB, 60A air breaker is recommended. If “leakage protection device” is needed, note that the
leakage rate of the equipment may surpass 10mA.

(3)

When connected from the power supply to the power panel of the equipment, all power cable groups shall
be protected from water and collision with metal tubes. The metal protection tubes shall be equipped with
good earth wire.

Water Supply Device:
(1)

Water supply pressure, 1-2.5kg/cm2. In some areas, if the pressure is too high, external pressure reduction
valve is recommended.

(2)

In some areas, water quality is poor, external water purifier is recommended to ensure normal operation of
the heating element.

(3)

The water inlet mouth is set at the left bottom of the cabinet front which shall be taken care of by qualified
technicians. The interface shall be secure and absolutely water-proof. In addition, there shall be a locating
block to fix the metal tube every 400mm along the water pipe movement.

(4)

For any section from the water source to the jointing point of the oven unit, hard metal pipe shall be used
for construction.

(5)

The water discharge pipe opening is on the left bottom of the cabinet front, which needs to be connected

14


with the water ditch using hard temperature-resistant pipe of the same gauge.

Installation the Equipment:
(1)

Check the location of installation to see if there is water drip or leakage which, if any, shall be well
handled before the installation can be proceeded.

(2)

Make adjustments to the seat so that the equipment stands even.

(3)

The power wire groups shall be, by qualified electrician, connected securely as shown by the designated
power terminal desk markings respectively. Careful checks shall be performed and the ground wires shall
be securely connected to the metal case of the equipment.

(4)

The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases
are normal, and if the ground wires of the metal case meet the national electrical safety regulations and
standards.

Get acquainted with the control panel and operating rules (Fig. 6)

Product Operation:
(1)

Confirm that the DRAINING handle is in the vapor preparing position. Power on the unit, and the POWER
lamp of the control panel turns on. The WATER EMPTY lamp of the water tank on, and the water tank
begins water replenishment automatically. After the water exceeds the water empty line, the WATER
EMPTY lamp off. When the water reaches the water full line, the WATER FULL lamp on and water
replenishment stops automatically.

(2) After the water tank is full of water, turn the HEATER switch to the fully heating position (·
·) on the right
side. In about 10-15 minutes, high-temperature vapor will be transmitted to the steaming cabinets.

15


(3) The steaming cabinet is divided into three layers with large and small capacities respectively. When one
layer is used, first turn off the air valve, and then open the air-tight door. Put the food to be steamed into the
cabinet, close the door and then open the air valve. When the food is ready, turn off the air valve first, then
open the door and take the food out.
Before taking the food out, turn off the air valve of the layer first to avoid being scalded by the heat.
(4)

During operation, the water tank will replenish water automatically to keep the water level inside. Do not
turn the DRAINING handle away from the vapor preparing position so that water is discharged. Because
the steaming cabinet has automatic protection function, the DRAINING lamp on, and the steaming cabinet
automatically stop vapor preparation by stopping the heating process.

(5) There is an exhaust vent and a pressure limiting safety opening on the upper part of the cabinet. Do not
block the exhaust vent. Do not allow strong pressure to be imposed on the pressure limiting safety opening.
It is prohibited to put any miscellaneous items on top of the equipment.

Cleaning and Protection of the Equipment:
(1)

Before clocking off after operation each day, turn the OUTPUT switch of the control panel to “0”, turn
off the “Mater switch”, and in the mean time pull the water-proof rubber plate to the OFF position.
Turn off the switch of the power supply.

(2)

The water in the water tank shall be replaced every day before getting off duty. After stopping the unit,
turn the DRAINING handle to the water release position. Return the handle to the air-preparing
position (Note that the button shall reach the end) when all water is released.

(3)

Take out the sandwich panel of the lowest section inside the steaming cabinet. Clean it and then put it
back to its place.

(4)

Take out the miscellaneous items remained inside the water discharge trench in the front of the cabinet
and then wash the trench with water.

Special Points for Attention:
The water in the water tank shall be replaced every day to eliminate the accumulation of water dirt.

Warning:
If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all
relevant consequences.

16


4-2

Product Name

: Electric Heating Multi-Purpose BBQ Oven

Type/Model

: MC-Q-513, MC-Q-513A, MC-Q-513B, MC-Q-513C, MC-Q-516

Purpose:

: Roasting all kinds of meat

Type of product : Suspended, 10 revolutions of rotation
Heating method

: Electricity (Heating Element)

Power supply

: 380-400V 3N~50/60Hz

Power rating

: (referring to each model)

Operation Configuration:
(1)

Suspension position ---- 6 rotating hooks, and 7 fixed hooks

(2)

Embedded – thermodynamic air current circulation fan

(3)

External set – 1 water and oil overflow stainless steel basin

(4)

1 broiling hook, 1 injection rod

Temperature Control Mode: Manual/Fully-Automatic Electronic Preset Programming
Power Supply:
(1)

Cable, 3-phase, 50% more of thickness for the wire is recommended according to each model’s power
supply, 10mm2 for both N wire and earth wire.

(2)

If “leakage protection device” is needed, note that the leakage rate of the oven may surpass 10mA.

(3)

When connected from the power supply to the power box of the oven, all power cable groups shall be
protected from water and collision with metal tubes. The metal protection tubes shall be equipped with
good earth wire

Installation of the Oven:
(1)

Check the location of installation to see if there is water drip or leakage which, if any, shall be well
handled before the installation can be proceeded.

(2)
(3)

Make adjustments to the seat so that the oven stands even.
The power wire groups shall be, by qualified electrician, connected securely as shown by the designated
power terminal desk markings respectively. Careful checks shall be performed and the ground wires shall
be securely connected to the metal case of the oven.

(4)

Put the external overflow tray underneath the external oven.

(5)

The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases

17


are normal, and if the ground wires of the metal case meet the national electrical safety regulations and
standards.

Get acquainted with the control panel and operating rules (Fig. 7)

Product Operation:
(1)

Pour clean water into the bottom basin inside the oven till the water level is 25mm (1 inch) above the basin
edge. Confirm that the water release cork has been tightened without water leakage. Note that during
operation, a certain amount of water must be kept to prevent the meat oil from dripping which may lead to
smoke.

(2)

Turn on the power supply. The POWER INDICATOR lamp of the control panel on. Turn on the MAIN
SWITCH of the control panel. Start the FAN MOTOR and the ILLUMINATION inside the oven to enter
operating mode.

Production Operation Process:
(1)

Close the oven’s door. Turn the unit to switches 0-7 till it reaches the position which represents the number
of the item to be roasted.

(2)

Enter the program numbers 0-7 on the TEMPERATURE CONROLLER. Pay attention to the operation
program number displayed on the TEMPERATURE CONTROLLER shall be the same as the position
number chosen with the ROAST SELECTOR.

18


(3)

Turn the PROGRAM START to “ON” position to start pre-heating.

(4)

When the PRE-HEAT lamp on, open the oven’s door, hang the meat to be roasted on the hook of the
rotating tray inside the oven, and then close the oven’s door.

(5)

Turn the STEP FORWARD switch once to start the first-session heating of the automated program.

(6)

When the program is finished, the BUZZER will sound automatically, indicating the whole roasting
process is completed.

(7)

Turn the PROGRAM START back to the “OFF” position.

(8)

Open the oven’s door and take out the meat. Be aware of the heat which may cause scalding.

(9)

Change the meat and repeat the operation procedures above.

Special Points for Attention:
Hang the meat on the hooks as required by the process. Special attention shall be paid that one piece of meat can
use one independent hook position only because there are two types of hooks, fixed and rotating hooks, which
can not be used simultaneously; otherwise it can lead to grave mechanical breakdowns. You should pay attention
to the water level of the bottom water basin inside the oven. Water shall be replenished when water shortage
occurs due to evaporation.

Information about and Calibration of Temperature Controller:
(1)

In general, we have pre-entered the normal conditions and data of all kinds of meat which, however, can
also be changed as required by the customer during on-the-spot training.

(2)

The customer’s supervisor shall, during training, carefully get acquainted with the information about and
calibration of TEMPERATURE CONTROLLER and fully understand how to operate the unit.

Cleaning and Protection of the Equipment:
(1)

After production is finished every day, immediately turn off the MAIN power switch of the unit and the
switch of the power supply.

(2)

After about 30 minutes, open the door and keep it ajar to speed up temperature reduction inside the oven.
In the mean time, turn the water cork and take it out. Direct the waste oil water to the external overflow
tray. When all waste water inside the oven has been released to the overflow tray, draw the tray out, and
empty the waste water.

(3)

When the temperature inside the oven is below 60℃ or so, clean the oil spots inside the oven with oil spot
elimination detergent. Wash it with water in the end, but the water column shall be controlled appropriately

19


which should not be too strong.
(4)

The oil spots on the window glass shall not be cleaned until the temperature of the glass has dropped and
below 40℃ or so, namely when it is similar to the room temperature, otherwise breakage may be caused
due to the shock of cold and heat.

Warning:
If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all
relevant consequences.

4-3

Product Name

: Electric Heating Multi-Purpose BBQ Oven

Type/Model

: MC-Q-518

Purpose:

: Roasting all kinds of meat

Type of Product

: Suspended, 10 revolutions of rotation

Heating Method

: Electricity (Heating Element)

Power Supply

: 380-400V 3N~50/60Hz

Power Rating

: 87kW

Operation Configuration:
(1)

Suspension position ---- 8 rotating hooks, and 8 fixed hooks

(2)

Embedded – thermodynamic air current circulation fan

(3)

External set – water and oil outlet and ball valve for internal drainage

Temperature Control Mode: Manual/Fully-Automatic Electronic Preset Programming

Power Supply:
(1)

Cable, 3-phase, 35mm2 is recommended, 10mm2 for both N wire and earth wire.

(2)

If “leakage protection device” is needed, note that the leakage rate of the oven may surpass 10mA.

(3)

When connected from the power supply to the power box of the oven, all power cable groups shall be
protected from water and collision with metal tubes. The metal protection tubes shall be equipped with
good earth wire

20


Installation of the Oven:
(1)

Check the location of installation to see if there is water drip or leakage which, if any, shall be well
handled before the installation can be proceeded.

(2)

Make adjustments to the seat so that the oven stands even.

(3)

Fill in the oil from the top of the external oven to the oil seal rail rotator until half level of the trough.
The function is to avoid the oil and smoke to be released from the internal oven.

(4)

The power wire groups shall be, by qualified electrician, connected securely as shown by the designated
power terminal desk markings respectively. Careful checks shall be performed and the ground wires shall
be securely connected to the metal case of the oven.

(5)

The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases
are normal, and if the ground wires of the metal case meet the national electrical safety regulations and
standards.

Get acquainted with the control panel and operating rules (Fig. 8)

Product Operation:
(1)

Pour clean water into the bottom basin inside the oven till the water level is 25mm (1 inch) above the basin

21


edge. Confirm that the water release cork has been tightened without water leakage. Note that during
operation, a certain amount of water must be kept to prevent the meat oil from dripping which may lead to
smoke.
(2)

Turn on the power supply. The POWER INDICATOR lamp of the control panel on. Turn on the MAIN
SWITCH of the control panel. Start the FAN MOTOR and the ILLUMINATION inside the oven to enter
operating mode.

Production Operation Process:
(1)

Close the oven’s door. Turn the unit to switches 0-7 till it reaches the position which represents the
category of the item to be roasted.

(2)

Enter the program numbers 0-7 on the TEMPERATURE CONROLLER. Pay attention to the operation
program number displayed on the TEMPERATURE CONTROLLER shall be the same as the position
number chosen with the ROAST SELECTOR.

(3)

Turn the PROGRAM START to “ON” position to start pre-heating.

(4)

When the PRE-HEAT lamp on, open the oven’s door, hang the meat to be roasted on the hook of the
rotating tray inside the oven, and then close the oven’s door.

(5)

Turn the STEP FORWARD switch once to start the first-session heating of the automated program.

(6)

When the program is finished, the BUZZER will sound automatically, indicating the whole roasting
process is completed.

(7)

Turn the PROGRAM START back to the “OFF” position.

(8)

Open the oven’s door and take out the meat. Be aware of the heat which may cause scalding.

(9)

Change the meat and repeat the operation procedures above.

Special Points for Attention:
Hang the meat on the hooks as required by the process. Special attention shall be paid that one piece of meat can
use one independent hook position only because there are two types of hooks, fixed and rotating hooks, which
can not be used simultaneously; otherwise it can lead to grave mechanical breakdowns. You should pay attention
to the water level of the bottom water basin inside the oven. Water shall be replenished when water shortage
occurs due to evaporation.

22


Information about and Calibration of Temperature Controller:
(1)

In general, we have pre-entered the normal conditions and data of all kinds of meat which, however, can
also be changed as required by the customer during on-the-spot training.

(2)

The supervisory team of customer shall, during training, carefully get acquainted with the information
about and calibration of TEMPERATURE CONTROLLER and fully understand how to operate the unit.

Cleaning and Protection of the Equipment:
(1)

After production is finished every day, immediately turn off the MAIN power switch of the unit and the
switch of the power supply.

(2)

After about 30 minutes, open the door and keep it ajar to speed up temperature reduction inside the oven.
In the mean time, turn the water cork and take it out. Direct the waste oil water to the external overflow
tray. When all waste water inside the oven has been released to the overflow tray, draw the tray out, and
empty the waste water.

(3)

When the temperature inside the oven is below 60℃ or so, clean the oil spots inside the oven with oil spot
elimination detergent. Wash it with water in the end, but the water column shall be controlled appropriately
which should not be too strong.

(4)

The oil spots on the window glass shall not be cleaned until the temperature of the glass has dropped and
below 40℃ or so, namely when it is similar to the room temperature, otherwise breakage may be caused
due to the shock of cold and heat.

Warning:
If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all
relevant consequences.

4-4

Product Name

: Electric Heating Pig Roaster

Type/Model

: MC-EF-9B

Purpose:

: Roasting all kinds of meat

Type of Product
Heating Method

: Heating element in open type
: Electricity (Heating Element)

Power Supply

: 380-400V 3N~50/60Hz

Power Rating

: 31kW

23


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