HOUNÖ BPE VC2 Convection Oven User Manual

User Manual BPE

ENG

Table of contents

Preface and warranty

Start menu

Manual work menu

Fan and exhaust

Setting of humidity

Core Temperature

Operation modes:

- ClimaOptima

®

- Proving / Rising

- Preheating

- Cooling

- CombiWash

®

Programmes:

3

4 -5

6

7

8

9

10-13

10

11

12

12

13

- Preprogrammed recipes

- Starting programme / recipe

- Editing programme

Main menu:

- Setting clock

- Timer start

- Preset values

- Oven set-up

14-19

14

15

16-19

20-23

20

21

22

23

Counters for detergent and energy

Cleaning

USB key function

HACCP

CombiNet

®

Error codes

Recommended core temperatures

Low-temperature and long-time roasting

24

25-26

27-31

32-33

34-35

36

37

38

39-46

47

Recommended programmes and the HOUNÖ recipe library www.houno.com

For further information on the functions and user interface of the oven, see Service &

Installation Manual.

BPE – Ver. 1.5x – September 2007

2

Dear customer ,

Congratulations on the purchase of your new HOUNÖ oven.

You are now the owner of one of the leading ovens on the market.

All HOUNÖ products are subjected to intensive product development, which ensures that the products always offer the latest technology and the most up-to-date and energy-saving methods of preparation. Moreover, the HOUNÖ products are entirely up-to-date with the latest developments/technology in terms of

•

ERGONOMICS AND SAFETY

•

SIMPLE AND LOGICAL OPERATION

•

ELEGANT AND FUNCTIONAL DESIGN

•

RELIABILITY AND SERVICE

To ensure that our customers get an optimum and reliable product, all HOUNÖ units are passed through an extensive test programme in which all functions are subjected to a continuous and extreme load.

Before you start using the oven and its many automatic functions, we recommend that you study the manual thoroughly so as to ensure optimum cooking results. By going through the manual, you will obtain a better understanding of the advanced technology and feel safer while using the oven in your daily work.

Furthermore, we call your attention to the wide variety of optional extras:

•

Handshower

•

Core temperature probe

•

Additional cassette rack, trolley for rack, wall bracket

•

Extraction hood and extraction hood with condenser

•

Visit www.houno.com

for further information on our wide range of additional equipment

Terms of warranty

The oven cabinet and the technical parts of your new HOUNÖ oven are covered by a 12-month factory warranty. However, the heating elements in the oven compartment and the steam generator are guaranteed for 24 months and the exterior door glass for 10 years. The period of warranty takes effect from the date of installation.

The warranty does not include....

We especially draw your attention to the fact that the factory warranty does not cover glass parts such as interior door glass, halogen lamps and sealings. Furthermore, the factory warranty does not apply in the case of

1.

defects that are due to the fact that installation has not been carried out in accordance with the HOUNÖ Installation & Service Manual at present in force (electricity, water/drain, exhaust).

2.

defects and interruptions of operation that are the result of the oven not being handled/operated as specified in the user's manual.

If you utilise all the technological facilities of this oven, you are guaranteed perfect results with only a minimum of resources.

Enjoy your new HOUNÖ oven.

Yours sincerely,

HOUNÖ A/S


3

Start menu,

page 1 of 2

Access to main menu

Select a programme

(see following page)

Select category

Press to see more categories

Access to manual work menu and automatic cleaning system

The operation panel is so designed that the modes are activated by pressing the keys next to the symbols or digits (6 keys on either side).

The red circle with the green line at the top of the panel is the main switch.

The green square with the white line at the lower right-hand corner is ON/OFF.


4

The yellow frame indicates current step to be changed. Press and change to previous step.

Temperature down in current step

Time down in current step

Access to menu for setting of fan and exhaust

Start page,

2 of 2

The yellow frame indicates current step to be changed. Press and change to next step to the right.

Temperature up in current step

Time up in current step

Access to menu for setting of core temp.

(optional extra)

Start programme (A)

If TIME, TEMPERATURE and MODE are OK, press (A). Programme starts.

Note: Most programmes have a PREHEATING mode followed by STOP and an alarm. This means that the products should not be loaded into the oven until this step is completed and the alarm sounds. Open door – load oven – close door. the programme continues

If you wish to make permanent changes to programmes, see page 14 – 19.


5

Work menu

Main switch

Selects next mode to the right

Temperature setting

(this side temperature up , left side temperature down )

Setting of core temperature

Manual humidity pulsing. Only active in

HOT AIR (A)

ON/OFF

Access to main menu

Selects next mode to the left

Time setting (this side time down , right side time up )*

Access to fan and exhaust, see p. 6

Access to preset programmes

The white digits in the middle next to the symbols for TEMPERATURE and TIME show the actual oven temperature and the actual time remaining. When there is one minute left, the computer counts down from 59 seconds. The alarm sounds when time is up. The red figures are the preset time and temperature.

When the oven is on (a programme or mode is active – the square flashes), it is still possible to set TIME, TEMPERATURE, FAN and EXHAUST.

Note that the fan wheel is reversible. This means that the wheel runs clockwise as well as counter-clockwise with a small interval when changing direction.

(A) has two functions: After the start in HOT AIR, you can add humidity manually by pressing the key. If you press the key before the start in manual HOT AIR, a sub-menu appears in which it is possible to set the humidity pulsing in seconds (1 – 99 seconds).

See p. 7.

* For continuous operation, press the left-hand key until the time indication disappears completely.


6

Setting of fan and exhaust

a) Return without saving

Choose fan speed from 20% to 100%

Choose between exhaust open or closed

Fan and exhaust can be activated before as well as after start-up. b) OK for settings and return

A fan speed between 20 and 50% is recommended for the baking of puff pastry, Danish pastry, cakes and small products as well as in the Delta-T and Cook-and-Hold modes. You may add 1 – 2 minutes’ preparation time for each ½ hour when low fan speed is used.

Fan speeds below 50% cannot be used at temperatures above 200°C.

A fan speed between 50 and 90% are recommended if you want a particularly juicy end product and can accept a longer cooking time.

Open exhaust is recommended for bread and pastry, roasting of pieces of meat and to achieve a grill effect. a) Return to work menu without saving settings of fan and exhaust, if any. b) Accept settings of fan and exhaust and return to work menu.

It is only possible to set the exhaust function in the hot-air mode. In the other modes, the exhaust function is controlled automatically by the oven.

The fan function is active in HOT AIR, STEAMING and REHEATING. In the other modes, the fan is controlled automatically by the oven.


7

Humidity pulsing active. Press to deactivate.

Duration of humidity pulsing. Seconds down.

Setting of humidity

Duration of humidity pulsing. Seconds up.

Recommended interval between pulses is 5 - 10 sec. for products weighing 40 – 300 g, and 5-20 sec. for bread weighing more than 300 g.

For the production of bake-off products, humidity pulsing is not strictly necessary.

Humidity pulsing at the start makes the surface of the bread softer and moister, which improves the proving ability of the bread.

Humidity pulsing towards the end makes the surface of the bread shinier.


8

Core temperature probe

Return without saving

ON/OFF core temperature probe 1

OK for settings and return

ON/OFF core temperature probe 2

(optional extra)

Return without saving

Setting of core temperature

30 – 150°C

OK for settings and return

Activate core temperature probe 2

(optional extra)

The graph illustrates the difference between oven temperature and core temperature. The graph is fixed and does not change when you set the core temperature. Core temperature probe 1 is blue and core temperature probe 2 (optional extra) is green. The red line is the oven temperature.

Cooking with core temperature probe 2

The temperature in the product determines which of the two probes first reaches the desired core temperature. When one of the probes reaches the core temperature, an alarm sounds and a message in yellow appears in the display. Take out the product. Close the door and the oven continues until the second probe reaches the desired core temperature.


9

ClimaOptima

®

Set humidity content

(lower)

Set humidity content

(higher)

When using ClimaOptima correctly, you minimise shrinkage and enhance the appearance and taste of the products.

ClimaOptima offers you the possibility of adding up to 100% humidity to the oven chamber at temperatures from 70 to 250°C). The computer automatically operates according to the desired humidity content by adding or removing humidity.

Many products contain a rather large amount of water and therefore give off a great deal of humidity during preparation. Therefore, the oven chamber often contains 15 – 50% natural humidity.

Preheating for 5 minutes with the desired humidity content is recommended.

Depending on the amount of products in the oven and the setting of humidity and temperature, the correct humidity content has been reached after 1 – 5 min.

Blue bar is the actual amount of humidity in oven chamber

White digits are the humidity set

If bar is all red, oven chamber contains 0% humidity.

If bar is all blue, oven chamber contains 100% humidity.

If you want dry air for grilling, for instance, apply 0% humidity at 200 – 250%C

To produce gravy when braising meat, apply 70 – 80% humidity at 145 – 165°C.

For poaching fish, poultry and crispy vegetables, apply 70 – 95% humidity at 70 – 120°C.

For steaming potatoes, rice, pasta, meat, etc., apply 100% humidity at 100°C.

For quick preparation, we recommend the following combination: 190°C – 70% humidity.

Despite the short time of preparation, products such as herb-marinated cuts of meat, fresh vegetables and bread are treated very gently.

If the oven is not connected to a soft water plant, CombiOptima cannot function properly.


10


Proving/Rising

The computer is set to maintain the perfect humidity for all products that need to be proved before they are baked

Recommended settings of temperature and time:

Loaves of 400 – 800 g: Low temperature and long proving time (32°C, 45 min.).

Rolls/baguettes of 60 – 200 g: High temperature and short proving time (36°C, 25 min.).

We call your attention to the preset ”semiautomatic bread program”, in which the bread is proved and baked in the same process (models KPE, CPE and BPE).

Please note the distinction between prebaked

(additional baking only) and preproved (defrosting, proving and baking).

11


Preheating

PREHEATING ensures that the oven chamber is thoroughly heated.

If the oven is cold, 2 - 5 minutes’ preheating is recommended (models 2.10 and 2.14 require 15 minutes’ preheating)

If the oven is hot, 0 – 2 minutes’ preheating is recommended.

Preheating at a temperature which is approx. 50°C higher than the desired working temperature is recommended.

NOTE : When the oven door is opened for loading, the oven chamber loses 30-50% of the heat.

PREHEATING can be set at 0 – 15 minutes

.

Note that the countdown does not start until the selected oven temperature is reached.

Cooling

Cooling is used if you need the oven chamber to be cooler, for instance, when you switch from roasting to steaming or if you are about to clean the oven.

Cooling is activated in either of the following ways: a) Oven door closed . Water is used to speed up the cooling process. Alarm sounds when the temperature is reached. b) Oven door open . Fan wheel draws in air to speed up the cooling process. Programme stops when the temperature is reached.

It is recommended to set the cooling mode at 20°C below the desired working temperature.

12

CombiWash

®

, Automatic Cleaning System

Press for indication of level of detergent and rinsing agent. Reading and zero setting

(see page 24)*

How to do:

1.

Check that the oven is not too hot (max. temperature: 80°C). If the oven is too hot, use the cooling mode.

2.

Check the level of detergent and rinse aid.

3.

Select step

4.

Close oven door and start programme by pressing the on/off key.

When the program is over, the oven automatically switches to an energy-saving standby function.

Steps 1 and 2 are used after steaming/roasting at low temperatures.

Steps 3 and 4 are used after roasting at temperatures above 180ºC.

We recommend that CombiWash is used daily/after each production.

* Note that this mode is not active as standard.

If the oven is not connected to a soft water plant, CombiWash cannot function properly.


13

Press for access to main menu

Press for access to making new programmes or changing existing ones

If, when one of the functions in the main menu is activated, a screen appears asking for a code, this function is blocked and you need a super user code to access. Select enter code , press 876412 and confirm by pressing OK in the upper right-hand corner.


14

Return to previous menu

Select programme


Change text in selected programme

Dele Delete programme

Selecting programme or category

Select main category

Arrow indicates that there are more main categories than those shown

Change icon

Copy programme

Save changes

Change steps


15

Entering/changing text in programme


Move cursor to where the text should be modified

OK for setting and return to previous menu

Move cursor to where the text should be modified

Arrow, move to the right

2 arrows, move quickly to the right

Arrow, move to the left

2 arrows, move quickly to the left

Choose between capital letters and small letters

Delete letter to the left

Write letter in red square

If you are often entering new programs or changing existing ones and want an overview of all programs, we recommend that you order CombiNet. Contact your oven supplier for a price indication.


16

Selecting/changing category

Return

Press a key to move yellow square

Confirm setting and return

Press a key to move yellow square


17


Move on to next step to be edited

Temperature down in current step

Time down in current step

Access to menu for setting fan and exhaust

Active in ClimaOptima.

Reduce humidity content in current step

Change between steps

(1) to the left

Choose between ADD,

DELETE, CHANGE (2)

Select mode

Editing steps

Down to submenu to add, change or delete step

Move on to next step to be edited

Temperature up in current step

Time up in current step

Possibly setting of core temperature probe in current step

Active in ClimaOptima.

Increase humidity content in current step

(3) Back to upper menu to adjust time, temp., etc

.

Change between steps

(1) to the right

Choose between ADD,

DELETE, CHANGE (2)

Choose mode

OK for change (active in DELETE and ADD)

(1) The yellow square indicates which step should be edited or where a new step should be added.

(2) “DELETE” deletes the step in the red square (1)

“CHANGE” changes the step in the yellow square (2)

“ADD” adds where the GREEN line is. If to the left, the new function becomes step 1; if to the right, the new function becomes the last step.

(3) When the change has been made, use the upwards pointing arrow in the upper right-hand corner to set time, temperature, etc in the new/changed step.


18

Return to previous menu.

Remember to save before pressing return

Save changes in computer

Saving changes to programme

The programme cannot be started in this menu. To start the programme, press return three times (return to work screen) and search for the programme with the programme key in the lower left-hand corner.


19

Main menu, set clock

1) Select main menu

2) Select set

3) Select set clock

Return without making changes

Move red square to the left

Reduce digit inside red square

(1) When you press OK, the oven restarts automatically.

Accept changes and return (1)

Move red square to the right

Increase digit inside red square


20

Main menu, setting of timer start

TIMER START makes it possible to start the oven even though there is no staff around. This way, the oven will be hot when you come in in the morning and you can start baking, for instance, right away.

Enter the main menu in the upper left-hand corner.

Select Timer start

Next, you choose between Start time (one start-up) or Daily start (a weekly pattern):

By pressing S tart time , you are able to set the timer at a particular day (date) of the month on which you want the oven to start. The following menu appears:

You set date and time by means of the keys next to the blue arrows.

If you press Daily start, you are able to set all the days of the week at the same time.

The following menu appears:

Press here to activate all 7 days of the week at the same time to enable time setting.

Set time

Press each single day, if you want to set or deactivate individually. If the clock next to the day is green, the day is active, if it is red, the day is inactive.

- In order to be able to use the timer, select the programme / recipe to be started.

- Remember to activate the timer after setting. Press here:

When time setting is complete, press OK to return to the main menu. Press the main switch to turn off the oven. The oven restarts automatically when the set date/time is reached (set only the date, disregarding month and year).

You can activate the timer and not turn off the oven until you finish in the evening.

The door must be closed while TIMER START is active.

The door must be closed while TIMER START is active.


21

Choose PRE-

SELECTION

Main menu, presetting values (time and temperature)

Press here after setting

A and B

A) Set desired preselected temperature

B) Set desired pre- elected time

Return without changes or make further adjustments

Press OK to accept settings and return to work menu

You can make changes to the preset temperature and time in all modes except CombiWash.

Core temperature, fan/exhaust and ClimaOptima (humidity content) cannot be set in this menu.


22

Main menu, changing set-up / locking functions with code

Press Set

Press Oven set-up

Make a choice with the vertical arrows. Change set-up using the horizontal arrows at the bottom.

If you wish to ”lock” the possibility of changing programs and other important settings,

START UP PERMISSION can be changed from SUPERUSER to USER by pressing the right or left arrow at the bottom. If you do so, everything else but TIMER START and possibly

HACCP is locked in the MAIN MENU. All locked functions can be reactivated by entering the

SUPER USER code: 876412 . After entering the code and confirming, remember to change from USER back to SUPER USER in the oven set-up.

Incorrect changes to the set-up of the oven may have a serious effect on its reliability in service. Contact your oven supplier for technical support before making any changes.


23

Insufficient cleaning detergent and rinsing agent – replacing canisters

Before activating CombiWash by pressing ON/OFF, you can check the supply of detergent and rinse aid by pressing the key in the upper right-hand corner (green arrow down).

Press to return to work menu

When the canister for detergent is replaced, reset detergent by pressing New.

When the canister for rinse agent is replaced, reset rinse aid by pressing New.

Energy counters

You can check the energy consumption of the oven:

1. Enter the main menu.

2. Press Service

3. Press Energy counters (see below)

You are able to read the total energy consumption, see when the counters were last reset and the energy consumption since that date.

Press Energy meters

Read total energy consumption


24

Cleaning

Daily cleaning of the oven is recommended for hygienic reasons and to avoid interruptions of operation.

The design of the HOUNÖ ovens allows quick and easy cleaning. The oven chamber is made of all-welded stainless steel, which makes it splash proof. You will therefore find the easy-to-use handshower (optional extra), which is located behind the front panel, very suitable for interior cleaning.

The door sealing is easy to remove, which ensures quick and efficient cleaning under and around it.

Furthermore, the flat front panel makes exterior cleaning simple and efficient.

To give the oven an extra shine, we recommend HOUNÖ steel oil which is available from your oven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654).

Oven chamber

Use CombiWash, level 1-4 (note that CombiWash should be ordered as optional extra together with the oven as it cannot be retrofitted) or the semi-automatic cleaning programme, or do as follows:

A. Always clean in a cold oven or cool the oven chamber down to below 80

°

C.

B.

Let the oven run in COMBI STEAMING 2 at 80°C for 15 minutes.

C.

Apply HOUNÖ oven detergent to the sides of the oven chamber, racks, etc. (according to requirement) using a soft brush or a spray pistol. Protect your face and hands as the detergent may cause irritation should it come into contact with your skin.

D.

Let the detergent work for 10 minutes.

E.

Let the oven run in COMBI STEAMING 2 at 80°C for 15 minutes.

F.

Rinse the oven chamber with water (using a soft brush or the handshower (optional extra)).

G.

If the oven is not connected to a soft-water plant, we recommend that you use HOUNÖ rinse aid and wipe the oven chamber with a dry cloth.


25

Cleaning behind filter housing

For thorough cleaning of the oven chamber, move the filter housing so that it becomes possible to clean round the fan and heating elements.

Loosen the 2 screws (A) and (B) on the filter housing, turn the filter housing and clean behind it. The filter housing can be dismounted entirely by lifting it upwards till it is clear of the pin at the bottom and then tipping it.

(A)

(B)

Cleaning of jet heads

The jet head should be dismounted and cleaned regularly according to how often the combi steaming and ClimaOptima modes are used. The easiest way to clean the jet head is to let it soak in scale remover according to requirement. All ovens are supplied with an additional jet head.

If the oven is equipped with the automatic cleaning system, CombiWash, there will be two jet heads. The other jet head will be located to the right of or above the first one. This jet head should also be checked/cleaned regularly.

Please note the position of the jet heads:

The jet head for steam / ClimaOptima should be located with the notch facing downwards (the long tube).

The jet head for CombiWash should be located with the notch facing upwards (the short tube).


26

Exterior cleaning

Wash the oven cabinet on the outside with soapy water and dry with a soft and damp cloth.

After drying, apply HOUNÖ STEEL OIL (follow directions on the packaging). The steel oil is available from your oven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654) and is only for external use.

Note!

The exterior of the oven must never be flushed with a water hose or high-pressure cleaner as this may damage the electronic components.

Filter

Under the front panel is a filter that should be cleaned on a weekly basis – either manually or automatically.

Remember to fit the filter again after cleaning to prevent dirt, soil, etc. from entering the oven.


27

USB key functions

Insert HOUNÖ USB key in controller behind panel

Select Service in main menu

The link USBkey gives access to the menu shown below

Take back-up of all recipes and other settings

Retrieve back-up from

USB key

Read files in USB key and test connection to computer


Updating of software via

USB key

Get recipe package from

USB key and save to oven

Retrieve programmes from oven and save to

USB key

28

To take a backup, press Take back-up (not shown). The files to be saved appear briefly.

Wait for SERVICE menu to reappear.

To restore programmes and settings from the

USB key to the oven, press Retrieve from backup (not shown). If the same USB key is used for more than one oven, the serial No. of the oven in question will appear on the screen

(the serial No. is printed on the approval plate located in the lower left-hand corner of the door frame).

Choose backup file:

Explanation of digits: year(2)/month(2)/date(2)/hour(4)

(The screens shown differ from this explanation)

After choosing the backup file, press OK.

Restart computer.

Software updating

Contact your oven supplier


29

By pressing Retrieve programs from USB, you get the possibility of choosing between all programme packages in the ”programme” folders of the USB key. The folders are yellow, the files white.

Opt in and out of one or more recipes

Add selected recipes to recipes already in oven.

Overwrite recipes already in oven.

Press OK to open the desired programme package so that it can be saved to the oven.

Save recipes

Select all

Opt out of all

Regret


30

By pressing Send programs to USB, you get the possibility of choosing a path for the programme package you wish to save to the USB key. It is possible to overwrite an existing file or create a new file with a name matching the serial No. of the oven.

By pressing OK after selecting a folder, you get to navigate in the folder.

By pressing OK after choosing a file name, the programmes are saved to the USB key.

When an oven back-up, recipes or HACCP are saved to the key, they are saved in a predefined file structure.

Oven settings and HACCP are saved in the folder ”Oven + serial No.” (in the below example, the serial No. of the oven is 987654321).

As appears from the example, there is a Backup folder. In this folder, all the settings of the oven are located.

The folder HACCP contains all HACCP runs.

It may be a good idea to frequently copy the contents of the USB key to the hard disk to increase data safety.

Programmes are read and saved in the folder Programs .


31

When HACCP is saved to the USB key, the file haccpview.html is also saved. When running this file, you get the possibility of opening and monitoring the HACCP runs that are saved to the USB key (requires the installation of Java which can be downloaded from www.java.com).

If the oven has CombiNet (see p. 38), the file RecipesEditor.html

will be written to the

USB key when you take backup of the oven settings. By running the file, it is possible to modify the recipe packages (requires the installation of Java which can be downloaded from www.java.com).


32

Select

HACCP

HACCP library (optional extra)

Select Show HACCP from oven

Save HACCP to

USB key

In the following menus, choose YEAR – MONTH – DATE using right-hand arrows.

Press OK when the correct setting is found.

Accept log file and see chart

Choose between log files (current log file is highlighted)

The library can hold approx. 1000 log files. You will be notified when the memory is full so that you can empty the memory with the USB key or through COMBINET (both are optional extras). If nothing is done, the computer will automatically start to overwrite the oldest files.


33


HACCP diagram (optional extra)

Explanation of colours used

Vertically:

Horizontally:

Red line at 170:

White, curved and winding line:

Wide, vertical blue line at 8:

Light green, curved line:

Degrees

Minutes

Preset temperature.

Current oven temperature.

Shows that the door has been open.

Shows the core temperature measured by the left core temperature probe (probe No. 1).

Light yellow, curved line: Shows the core temperature measured by the right core temperature probe (probe No. 2).


34

CombiNet (optional extra)

If the oven incorporates CombiNet, it is possible to enter the website of the oven with the following functionality:

Part of the functionality of CombiNet requires the installation of Java.

Click on the link "Oven Control" to operate the oven by remote-control.

See HACCP runs by clicking on the link "HACCP".


35

See and modify recipes on oven through the link "Recipes".

Save recipe package on PC. Import recipe package:

Import recipe package to recipe package which is already open. You can now add more recipes to existing ones.

Send recipe package to oven

Add recipe opskrift

Copy recipe

Delete recipe

Open recipe


36

Error Codes

Error code 2: Door open (Close oven door)

Generator too hot (Generator thermo switch disconnected. Reconnect by

Error code 3 pressing button to the left behind service panel)

Error code 4:

Oven too hot (Reaction from either generator thermo-switch, oven thermoswitch, fan thermo-switch or cold plate sensor. Reconnect generator and oven thermo-switch to the left behind the service panel)

Error code 5:

Fan too hot (Fan too hot. Thermo-switch in motor disconnected. Wait for 10 min. And try again.)

Error code 6:

Drain too hot (Drain temperature has been too hot (above 75

°

C) for more than 5 min. Check that jet in drain is working)

Error code 7: Oven sensor defective (Temperature sensor in oven not working properly)

Error code 8:

Error code 9:

Core temp. probe not connected (A program using core temp. probe has been chosen, but the probe has not been connected)

Generator sensor defective (Temperature sensor in generator not working)

Error code 10:

Error code 11:

Drain sensor defective (Sensor in drain not working. The oven can still be used)

Water shortage (Steam generator was not filled within two minutes. Check that the water has been turned on)

Error code 13:

Generator too hot (Temperature in steam generator higher than 130°C. If error recurs, descale generator)

Error code 14: Fan too slow (At low fan speed, fan is running slower than 500 RPM)

Error code 15: Fan too slow (At high fan speed, fan is running slower than 1000 RPM)

Error code 19:

Internal defect (Oven server process does not reply. Oven server process fails. Restart oven)

Error code 20: Internal defect (Failure in communication between computer and IO board)

Error code 21:

Invalid program (Program uses a function which the oven does not support)

Error code 22:

Error code 24:

Error code 38:

Program interrupted (Power cut-out during program performance. Cut-out has lasted so long that program cannot be restarted)

Drain blocked (Steam generator could not be emptied during flushing. Level sensor reports high water level when generator is emptied)

Error code 25:

Error code 26:

ClimaOptima (ClimaOptima not calibrated. Enter service menu and calibrate)

ClimaOptima (ClimaOptima sensor defect. Pressure fensor does not give correct signal)

Error code 34: Water pressure too low (Check that water is turned on)

Error code 36: Detergent insufficient (Detergent or rinse aid has run out)

Detergent in oven (CombiWash interrupted, detergent in oven chamber.

Insert wash arm and run CombiWash, step 0, before oven is used.


37

How to achieve perfect baking and roasting results

A HOUNÖ oven gives you optimum possibilities of achieving good baking/roasting results.

Below are a few pieces of advice on baking and roasting in your HOUNÖ oven.

If your baking/roasting results leave something to be desired, if, for instance, ”uneven” baking/roasting occurs, follow these recommendations:-

Preheating

It is important always to preheat the oven. The first time you heat the oven after it has been turned off for more than 4 hours, it must be preheated at 250-300°C for 10 - 15 minutes .

It is also important that the products to be cooked all have the same temperature when they are placed in the oven. When baking frozen products, the oven should be preheated for an extra long period of time and it might be a good idea to leave the products at room temperature for 5 - 10 minutes before they are placed in the oven.

Tip

Each time you cook a full oven load during the day, preheat the oven for 5 minutes at 250°C.

Fan speed

It is recommended always to use high fan speed . High fan speed ensures the best and most even distribution of heat in the oven. Only in the case of light products, or if the oven is only half full, is the occasional use of low fan speed recommended.

Loading the oven

1.

It is recommended that canteens and baking sheets are placed in the rack as follows: the first one in the middle, the second one above the first one, the third one below the first one, the fourth one above the second one, etc.

2.

The products on the sheets should all have the same height. A loaf next to a cake may result in uneven baking. Different types of product should be placed on different sheets/containers .

The sheets/containers should not be overloaded, the air must be able to circulate freely around the products.


38

Baking of bread dough and frozen bread

Baking makes large demands on a convection oven because the products are widely different.

Bread dough products and some preproved bake-off products should first be proved in a proving cabinet. Most preproved products should be taken directly from the freezer. The temperature of bread dough products when they are placed in the oven is approx. 30°C, while the temperature of prebaked products is often –10°C.

Obviously, frozen products have a considerable effect on the temperature in the oven chamber. It is therefore important that the oven is preheated to a temperature that is considerably higher than the working temperature. For full oven loads of frozen products, we recommend that the oven is preheated to a temperature which is 50% higher than the desired production temperature (if possible) for 5 – 10 min.

If low fan speed is used, baking times should be increased by at least 1 min.

The following are general recommended settings:

Preproved Danish pastry

Take directly from freezer and bake in a preheated oven. Bake for 18 min. at 165 – 190°C with the exhaust open.

Preproved bread / classic bake-off

Defrost for at least 2 – 3 hours covered in plastic or in a plastic bag, or in a refrigerator overnight. Should rise two or three times its size and be baked in a preheated oven for 18 – 28 min. at 165 – 190°C with the exhaust open. If the oven chamber is only half full or less than half full, use 50% fan speed.

Traditional bread dough

Should rise two or three times its size in a proving cabinet or at room temperature covered with plastic. Optimum temperature is 30 – 37°C, or prove in a refrigerator (3-5°C) for 12 – 24 hours. The lower the temperature, the longer the proving time. If the dough is “soft/moist”, the products may rise too much.

Prebaked rolls

Take directly from freezer and bake in a preheated oven for 11 min. at 175-190° with the exhaust open.

Prebaked white bread

Defrost for at least 3 – 6 hours covered with plastic or in a plastic bag, or in a refrigerator overnight, and bake in a preheated oven for 11 min. at 175-190°C with the exhaust open.

Prebaked rye bread

Defrost for at least 12 hours covered with plastic or in a plastic bag, or in a refrigerator overnight, and bake in a preheated oven for 25 – 30 min. at 155 – 165°C with the exhaust open.

Contact your bake-off supplier for specific instructions.


39

Name of Programme

Programmes

Mode/degrees/time in minutes

Danish pastry, 60-65 g, prebaked bake-off

Danish pastry, 60-65 g, preproved bake-off

Croissants, 70-95 g, preproved bake-off

Preproved Danish pastry

(frozen), bake-off

Prebaked rolls/loaf

(frozen), bake-off

Preheating program

Start in the morning

Danish pastry, 85-97 g, preproved bake-off

Danish pastry, mini, 40-

75 g, preproved bake-off

French fries, Farmfrites,

9x9 mm, frozen,

Service+

French fries, Farmfrites

7x7 mm, frozen,

Service+

BBQ chicken legs

1 Preheating / 220 / 2

2 Alarm / stop

3 Hot air / 190 / 11 / exhaust open

1 Proving / 36 / 30

2 Hot air / 170 / 6 / low fan speed



2 Alarm / stop



2 Alarm / stop

3 Hot air / 172 / 18


2 Alarm / stop

3 Hot air / 175 / 11

1 Hot air / 200 / 10

1 Timer at 07.00 hrs

2 Hot air / 200 / ”-:--”


2 Alarm / stop


2 Alarm / stop



2 Alarm/stop

3 Preheating / 180 7 15 / exhaust


2 Alarm / stop

3 Hot air / 240 / 6


2 Alarm / stop

3 Hot air / 240 / 5


2 Alarm / stop


BBQ chicken wings 1 Preheating / 250 / 2

2 Alarm / stop


Remarks

Use special HOUNÖ GN wire basket. Use only every other runner.

Use special HOUNÖ GN wire basket. Use only every other runner.

Fresh. Place on grills. Place a container at the bottom of the oven chamber. Core temp. after end of program should be at least 75°C.

Fresh. Place on grills. Place a container at the bottom of the oven chamber. Core temp. after end of program should be at least 75°C.


40

Pizza, 200 g 1 Preheating / 200 / 2

2 Alarm / stop

Frozen, ready-made. Place on unperforated baking sheets.

Pizza, 350 g



2 Alarm / stop


Pizza slices, reheating 1 Preheating / 200 / 2

2 Alarm / stop


Sausage rolls, reheating 1 Hot air / 165 / 4

Prebaked loaf, 600 g, bake-off


2 Alarm / stop

Round white loaf, prebaked, 600 g, bakeoff



2 Alarm / stop


Frozen, ready-made. Place on unperforated baking sheets.

Round white loaf, prebaked, 400 g, bakeoff

Triple grain loaf, prebaked, 400 g, bakeoff

Triple grain loaf, prebaked, 600 g, bakeoff

Carrot bread, prebaked,

550 g, bake-off

Carrot bread, preproved,

675 g, bake-off

White loaf, preproved,

675 g, bake-off

Sunflower rye bread, prebaked, 1100 g, bakeoff

Rye bread, preproved,

1000 g, bake-off


2 Alarm / stop



2 Alarm / stop



2 Alarm / stop



2 Alarm / stop


1 Proving / 32 / 25

2 Hot air / 170 / 18


1 Proving / 32 / 25

2 Hot air / 170 / 18



2 Alarm / stop


1 Proving / 32 / 30

2 Hot air / 150 / 20



41

Rye bread, prebaked,

1100 g, bake-off

Pastry bar, preproved,

355 g, bake-off

Puff pastry, 20-40 g, bake-off

Meringue


2 Alarm / stop


1 Proving / 32 / 30

2 Hot air / 170 / 10



2 Alarm / stop

3 Hot air / 175 / 14 / exhaust open / low fan speed

1 Preheating / 100 / 10 / exhaust open

2 Alarm / stop

3 Hot air / 90 / 80 exhaust open / low fan speed

1 Preheating / 220 / 2 Genoise

Small french loaf, 30 cm, prebaked, 200 g, bakeoff

2 Alarm / stop

3 Hot air / 160 / exhaust open / low fan speed


2 Alarm / stop


Baguettes, 56 cm, prebaked, 250 g, bakeoff


2 Alarm / stop


Pain, 56 cm, prebaked,

400 g, bake-off

Buns, preproved, 45-65 g, bake-off

Semi-automatic bread program, 400-600 g


2 Alarm / stop


1 Proving / 36 / 20

2 Hot air / 70 / 8


1 Proving / 32 / 45

White loaf, 60 g

White loaf, 400 – 500 g


3 Hot air / 185 / 10 /exhaust open


2 Alarm / stop

3 Hot air / 180 / 10 /exhaust open



White sandwich, 800 g

2 Alarm / stop




2 Alarm / stop



42

Baking

Recommended values (from the HOUNÖ library of recipes 1985 – 2002)

Product

Rolls*

Loaves*

Buns*

Baguettes, prebaked

French loaves/ baguettes

Danish pastry**

Marble cake

Operating mode

Hot air

Hot air

Hot air

Processing time in minutes

Temperature

°C

15-20 170-180

Remarks and tips

Manual humidity for the first 10 sec., 40-50 g/ea.

25-35 160-180

Manual humidity for the first 10 sec., 650 g/ea.

15-20 160-170

Manual humidity for the first 15 sec., 40 g/ea.

10-12 / 2-4 170-180

No humidity pulsing

Hot air, possibly exhaust open



15-20 / 2-5

10-50 / 5-7

170-180

170-180

Manual humidity for the first 10-20 sec.

Different sizes

Hot air

50-70 160-170

In a baking tin

Madeira cake

Vanilla biscuits

Puff pastry

Chou (cream puff)

Almond cake

Meringue

Hot air

Hot air

Hot air

Hot air

Hot air


50-80

7-10

20-25

20-30

8-12

120-140

150-160

160-170

160-180

160-180

170

80

In a baking tin

½ fan speed

½ fan speed

½ fan speed

*) Dough products that are not prerisen/prebaked by the manufacturer should prove/rise for approx. 15 - 40 min. depending on the product. Frozen products should be defrosted to +5°C before proving.

**) Danish pastry products based on bread dough should prove for 15-20 min., whereas certain bake-off products can be baked directly from the freezer.

Frozen dough products should defrost longer.


43

Vegetables


Product

Potatoes

Potatoes

Operating mode

Steaming/100% ClimaOptima/

Combi 3

Hot air + exhaust open

Fried potatoes


Combi 3

Baked potatoes

Carrots

Small carrots

Cauliflower

Broccoli


Combi 3


Combi 3


Combi 3


Combi 3


Combi 3

Broccoli

Broccoli

Beans

Brussels sprouts

Spinach

Celery

Leeks

Rice


Combi 3


Combi 3


Combi 3


Combi 3


Combi 3


Combi 3


Combi 3


Combi 3

Pasta

Eggs

Eggs


Combi 3


Combi 3


Combi 3


Temperature

°C

30-40 100

15

Remarks and tips

Fresh. Different sorts of potatoes require different steaming times.

Pre-boiled

15

60

25

18

20

15

18

2-3

10

20

8

20

15

30

25

8

12

100

100

100

100

100

100

100

100

100

100

230

185

100

100

100

100

100

100

Pre-boiled and sliced - add oil

Fresh, whole, mediumsized

Deep-frozen, add spices while frozen

Stalks, fresh

Fresh

Deep-frozen

Blanching

Deep-frozen

Frozen

Fresh

Deep-frozen, add spices while frozen

Fresh

Parboiled. 1 part of rice to

1½ part of cold water

Pour pasta into cold water.

1 part of paste to 1½ part of water*

Soft-boiled, perhaps stacked in egg trays

Hard-boiled, perhaps stacked in egg trays

* The steaming time is reduced if preheated water is used.


44

Products

Roastbeef

Meat Courses


Operating mode


Temperature

°C Remarks and tips

Beef tenderloin

Hot air + Combi 1, or

ClimaOptima 20-40%

5 / 15

20 / 25

200 / 140

180 / 140

Fresh, whole fillet of beef. Add spices before cooking

Add spices before cooking

Joint of beef

Roast veal

Roast pork

Hot air + Combi, or

ClimaOptima 40%

Steaming + Combi 2 + Hot air, or

ClimaOptima 100% +

ClimaOptima 50%


ClimaOptima 100% +

ClimaOptima 50%


ClimaOptima 100% +

ClimaOptima 30%

15-20 / 70-90 /

20-25

100 / 140-150 Well-hung

10-15 / 60-70 /

15-20

10 / 60 / 25

160-190

Add spices and lard before cooking

100 / 180 /

190

Neck with lard. Add spices before cooking

Pork chops


15 225 Fresh

Schnitzel


15

Meat balls

Minced-meat dishes

Liver pâté

Combi 1 / ClimaOptima 50%

Steaming + Combi 1 + Combi

1, or

ClimaOptima 60% in all steps

15

10 / 45 / 20


45

Cured saddle of pork

Combi 1 or ClimaOptima 60%

Smoked ham

Ham in puff pastry

Combi 1 or ClimaOptima 60%

Hot air or ClimaOptima 20%

Pickled neck

Steaming / Combi 3 /

ClimaOptima 100%

Liver

Gratin

Frankfurter

Hot air or ClimaOptima 20%

Combi 1-2, or

ClimaOptima 60%

Steaming / Combi 3 / 100% /

ClimaOptima

Omelette


50-60

80

15 / 90

60

6 / 6

45

18

30

225 Fresh

165 Pre-fried in pan, 75 g

100 / 160 /

175

170

Approx. 2 kg in aluminium tin

250 g and 500 g aluminium tins placed in water bath

180

175

160 / 180

Apply mustard + clayed sugar

Exhaust open or closed

100 Fresh, without bones

235

185

80

Fresh, sliced - add oil

Apply fat to container


45

Product

Chicken

Chicken

Flatfish

Greenland

Halibut

Trout

Poultry, Fish and Game


Operation mode


Temperature

°C

Remarks and tips

Chicken legs

Duck

Goose

Turkey

Turbot

Cod

Mussels

Saddle of venison

Haunch of venison

Leg of lamb

Meat loaf

Combi 1 + Hot air w. exhaust open, or

ClimaOptima 60% +

ClimaOptima 0%


ClimaOptima 60% +

ClimaOptima 0%


ClimaOptima 60% +

ClimaOptima 0%

Combi 1 + Hot air w. exhaust open,

ClimaOptima 60% +

ClimaOptima 0%


ClimaOptima 60% +

ClimaOptima 0%


ClimaOptima 60% +

ClimaOptima 0%

Hot air


ClimaOptima 100%


ClimaOptima 100%


ClimaOptima 100%


ClimaOptima 100%


ClimaOptima 100%

Combi 1 or

ClimaOptima 50%

Steaming + Hot air +

Combi 1, or

ClimaOptima 100% +

ClimaOptima 50%

Steaming + Combi 1 +

Hot air, or

ClimaOptima 100% +

ClimaOptima 50%

Combi 1, or

ClimaOptima 60%

20-25 / 10-15 160 / 185

70-75

70-75

70-75

70-75

75-80

180-200

15 / 20 / 30-40 170-180

Fresh, defrosted,

1000 g

35-45 / 10-15 180 / 220 Frozen, 800 g

15 / 5

50-60 / 50-60

160 / 185 Fresh, thawed

170-180

Fresh or thawed,

3000 g

90-120 / 15-20 160-185 Fresh or thawed

80-100 / 10-20 160-185

12-18

10-20

10-15

8-12

12-18

15-20

25-23

4000 g, perhaps covered with lard

175-185 Fresh, cover with oil

Fresh

Fresh, possibly covered with lard or oil

Fresh, possibly covered with lard or oil

20 / 25 / 30-40

170-180 / Without bones, add

140-160 / 160 spices

15-20 220

Fresh

Fresh

Fresh

Fresh

Fresh, add spices


46

Vacuum- packed meat/poultry


ClimaOptima 100%

10-15 70-85 Without bones

At our website www.houno.com, you will find a great deal of information about HOUNÖ and our extensive range of Visual Cooking combi ovens. www.houno.com provides you:

Product information on HOUNÖ’s combi ovens, customised oven solutions and our wide range of accessories.

Technical information on combi ovens.

Visual Cooking user DVD - how to program your Visual Cooking oven.

Hands-on operating on a combi oven by means of interactive software.

Delicious recipes which are easy to prepare.

Latest news from HOUNÖ.

User manuals

Intranet with spare parts catalogue, dimensional sketches, wiring diagrams,

service bulletins, installation manuals, etc.

To access our Intranet, you need a password. Please contact HOUNÖ: [email protected] for more information.


47

HOUNÖ A/S

Alsvej 1

DK 8900 Randers

Denmark

Tel. +45 87 11 47 11

Fax +45 87 11 47 10 [email protected] www.houno.com

Meeting your needs

- worldwide

With more than 30 years’ experience in the manufacture of innovative oven solutions, HOUNÖ is one of the world’s leading manufacturers of combi ovens and bake-off ovens. As oven specialist, we meet your needs for efficiency, flexibility and reliability.

Through the years, HOUNÖ has grown from a small

Danish company into a leading manufacturer of combi ovens worldwide. Today, Visual Cooking is supplied to selective customers all over the world through an extensive network of sales and service partners.

As part of the US based group of companies, the

Middleby Corporation, which with its more than 1,500 employees is one of the market leaders in the commercial cooking equipment industry, HOUNÖ has 17 sister companies and a subsidiary in Sweden.

HOUNÖ’s top motivated staff is behind Visual Cooking.

With the widest range of combi ovens in the industry, we are able to create customised solutions that suit your needs exactly.

Visit www.houno.com and be inspired!


48

HOUNÖ BPE VC2 Convection Oven User Manual

Assistant Bot

User Manual BPE

Table of contents

Start menu,

Start page,

Work menu

Setting of fan and exhaust

Setting of humidity

Core temperature probe

ClimaOptima

Proving/Rising

Preheating

Cooling

CombiWash

, Automatic Cleaning System

Selecting programme or category

Entering/changing text in programme

Selecting/changing category

Editing steps

Saving changes to programme

Main menu, set clock

Main menu, setting of timer start

Main menu, presetting values (time and temperature)

Main menu, changing set-up / locking functions with code

Insufficient cleaning detergent and rinsing agent – replacing canisters

Energy counters

Cleaning

USB key functions

HACCP library (optional extra)

HACCP diagram (optional extra)

CombiNet (optional extra)

Error Codes

How to achieve perfect baking and roasting results

Baking of bread dough and frozen bread

Programmes

Baking

Vegetables

Meat Courses

Poultry, Fish and Game

Meeting your needs

- worldwide

Key Features

Frequently Answers and Questions

How to bake bread dough in this oven?

How to use the CombiWash® system on the oven?

What is ClimaOptima®?

How to set the timer to start the oven?

How to save HACCP data to the USB key?

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