Manual Combi-Steamer CCM
ManualCombi-Steamer CCM
Your customer serviceWe grant a 12 month guarantee which is valid from the date of invoice,exempted are damages to glass, light bulbs and gaskets.All rights are reserved for technical changes.For inquiries please indicate the following:Type of unit:RATIONAL Combi-Steamer CCMUnit serial number:Your unit was checked by:In case you may need further assistance, please do not hesitate to call us Telephone:3270.Germany (08191)For operational problems call our “Hot Line”: Telephone: Germany (08191) 327300.Your RATIONAL U.K. Team: (01582) 480388.2
ContentsControl panel5Features6Loading and unloading7Safety hints8Cooking methods of RATIONAL CCM model9Steam mode11Hot Air mode13Combi-Steaming mode16Vario-Steaming mode21Reheating mode24ClimaPlus27Cooking with core temperature29Additional function: Moistening32Additional function: Cool down34Additional function: 1/2 fan speed35Additional function: 1/2 energy36Programming38Accessories42Cooking examples48Cleaning66Descaling67Important installation information68Maintenance723
Dear Customer,we congratulate you on your wise choice to buy a RATIONAL Combi-Steamer.With this RATIONAL Combi-Steamer you possess the best unit amongst those which are available on themarket.The Combi-Steamers further development is a result of close contact with our customers – an innovation forthe demanding chef, a unit with almost unlimited possibilities.We have specialised in solid workmanship, high functional safety and precise control systems and most of allsimple, practical operation.However we still recommend you to study this manual for the RATIONAL Combi-Steamer carefully. This wayyou will profit from the many possibilities and advantages the RATIONAL Combi-Steamer can offer.Keep this manual safe and within easy reach.Please let us know about your pratical experiences, your suggestions and ideas so we can share them withour other customers.And now enjoy your new RATIONAL Combi-Steamer.YourRATIONAL Großküchentechnik GmbHO30 C300 CD1 - 120 minControl paneland descriptionplease turn420 - 99 CA
Control panel123456O789ON indicator lamp (green).Function display lack of water, check water supply flap position displMode selecting switch (digital display indicates the selected mode)“Steaming” mode (100 C). For steaming, stewing, blanching, preserving Fixed adjustment: 100 C, flap closed. When the interior cabinet temperature reaches above 110 C the digital distarts to flash.“Hot Air” mode (30 C to 300 C). For roasting, baking, grilling and gratinating Pre-setting: flap closed.“Combi-Steaming” mode (30 C to 300 C). For Combi-Steaming instead of roasting and glazing or baking with moistu Forced steaming between 101 C to 130 C for firm vegetables. Pre-setting: flap closed.“Vario-Steaming” (30 C to 99 C). For blanching, poaching, simmering, soaking, cooking in vacuum. Pre-setting: flap closed. Display flashes when the interior cabinet temperature overheats by 10 C“Reheating” (30 C to 300 C). For reheating pre-cooked food Pre-setting: flap closed.Programming 99 programmes; up to 9 steps.Control setting10 Selection key interior cabinet temperature display Symbol lights during preheating. Depress the key and the actual temperature is displayed.11 Temperature selecting switch12 Temperature display. The desired temperature is displayed.30 C13 Timer (0 mins. to 120 mins.). Set the desired time using the timer switch (17) Press to activate.14 Time display. Display shows the actual cooking time left. When in use, the15 Core temperature (20 C to 99 C). Set the desired core temperature using the selector switch (17). Press to operate.16 Core temperature display. Indicates chosen (above) und actual core tempera17 Timer/Core temperature pre-selection switch When the pre-set time has elapsed or core temperature has been reached anacoustic signal can be heard and the unit automatically switches off. “D” permanent operation.300 CDAdditional functions (All functions except for “Cool down” can be programmed18 1/2 fan speed1 - 120 min20 - 99 C19 Moistening. Quick introduction of steam into the hot air between 120 C and20 Cool down. Interior cabinet cools down. Fan runs when the door is open.One of the cooking modes must be in operation, flap is o21 1/2 energy22„ClimaPlus“ possible during “Hot Air”, “Combi-Steaming” and “Reheating” mo Pre-setting for all modes: flap closed. Digital display.Left: moisture regulation to half the amount. Right: flap open.No display: flap closed.Programming (press and display)23 Programme number24 Programme step(1 to 99).(1 to 9).25 Programme start key26 Programme selecting key27 Unit serial numberPlease indicate in case of after-sales servicing!5
Featuresa Unit serial number.bfb Clima ductingwith safety valve counteraction (protection)against over and under pressure. The safety valveis protected against accidental blockage by a clip.cmc Interior light(heat and shock-resistant cerane flat glass andhalogen lighting).dld Unit door with double glass.e Door handle(Table models: one-hand-operation with eitherrightor left function. Floor models and 10 x 2/1 GN:one-hand-operation with slam function).nekafjioghf Unlocking device for opening the double glass.g Integrated self-emptying door drip collector.h Unit drip collector connected to the main drainage.i Contactless door contact switch.Combi-Steamer CCM 61, CCM 101 identical.j Legs(adjustable).k Unit data plate(with all important data such as power input,voltage, number of phases and frequency as wellas unit model and serial number).bfl Control panel(see page 5).mm Protection cover of the electrical installationarea.ln Service door(all important service parts can be reached fromthe front).ao Handshower(with automatic rewind).nekoicdp Run-in guidejCombi-Steamer CCM 201, CCM 202 identical.6p
Loading and unloadingLoading Place the food on original RATIONAL GN grids orcontainers and place in the oven rack. Wheel in the rack firmly against the catch until itbecomes engaged. If larger quanties of food are being prepared it isadvisable to load the rack outside the unit. The transport trolley should be used for transporting the rack between the preparation area andthe unit. Larger cooking capacities, more efficient workingand faster loading can be achieved by using theRATIONAL oven rack and tray transport trolley.Unloading Open the door slowly. Caution! Steam! When opening the door, the unit switches offautomatically. The fan continues to rotate until it becomes stationary. Do not spray water into the hot cooking cabinet.Example: Combi-Steamer 10 x 1/1 GN.GN container catch for safe loading.Example: Combi-Steamer 20 x 1/1 GN.7
Safety hintsUnloadingCleaning Open the door slowly.Caution! Steam!Caution! Containers can be hot.When opening the door, the unit switches off automatically. The fan continues to rotate until it becomes stationary. Do not spray water into the hot cooking cabinet. Lock GN containers for safe loading. Spray the cleaning detergent using the originalRATIONAL hand pressure spray gun. Do not use a high pressure cleaner. Do not use acids or let acidic fumes come intocontact with the protective layer of the unitsnickel chromium steel otherwise it will be damaged and could become discoloured. Observe the handling instructions on the cleaningdetergent container (only spray into the cabinetwhen the temperature is below 60 C).Using the core temperatureDescaling The core probe can be very hot. Place the core probe in the holder provided whennot in use. Do not let the core probe hang freely outside thecooking area. Make sure the core probe is not inserted into thefood when removing from the oven. The SC-Automatic (self-clean) makes regulardescaling of the steam generator superfluous. In areas where water hardness is normal thesteam generator must be cleaned thoroughly every1 2 months. This operation must be carried out byour service department.MaintenanceWorking with mobile oven racks andtransport trolleys for table models(option) Inspection and repair work should be carried outby qualified electricians. Caution! The unit mustbe isolated from the power supply before openingthe service door and working on live parts. The transport trolley must be fixed to the unitproperly. When transfering from the mobile oven rack tothe transport trolley beware of the safety catch. Use the wheel brakes provided on both rack andtrolley.Extra function “Cool down” Caution! While the door is open during the cooldown phase the fan continues to rotate. Only use the cool down function in accordance toregulations when the air baffle system is closed.General hints The temperature of the door glass can be higherthan 60 Kelvin as the temperature of the room. During long periods of non usage the main stopcock should be turned off. Fasten the standard catering container catches onfloor models – for safe loading and unloading. Lack of water display flashes – check the watersupply. To check the set time, press the timer once more. Make sure, that the mobile oven rack is insertedfully and the locking device is snapped into it’slocked position8
Cooking methodsThe RATIONAL Combi-Steamer CCM is equipped with two cooking energiesmoist heat dry heat steam hot airThese two cooking methodscan be used either singly in sequence or combinedThe RATIONAL Combi-Steamer offers the possibility to operatealmost all cooking methods of the traditional cuisine in onlyone unit.9
Five modes are at your disposal“Steaming” mode moist heatThe high capacity steam generator produces hygienic steam. This is let,pressureless, into the interior cabinet and is circulated at high speed bythe fan. The patented control system regulates the input of steam; only asmuch steamis let in as the food is able to absorb. The cooking temperature is fixed at100 C.“Hot Air” mode dry heatHigh capacity heating elements heat the dry air. The fan circulates this hotair equally inside the interior cabinet. The temperature can be selectedbetween30 C to 300 C.“Combi-Steaming” mode moist heat dry heatThe two cooking modes “Steaming” (moist heat) and “Hot Air” (dryheat) are combined by a control system. This combination creates a hothumid climate for a specially intensive cooking. The temperature can beselected between 3 0 C to 300 C. The interior cabinet continuously contains the optimal humidity, which will prevent the food from drying out .“Vario-Steaming” mode moist heat from 30 to 99 CThe electronic automatic control system with the built-in temperaturesensor guarantees that the pre-selected temperature is kept constant inthe cooking cabinet. The control technology provides a cooking climatewhich meets the needs of the food being prepared. The temperature can beset to vary between 30 C to 99 C. The Temperature tolerance is /- 1 C.“Reheating” mode moist heat dry heatWhen both cooking modes steaming and hot air are combined by this special control system, an ideal environment is created for the process ofreheating. This ideal climate prevents the food from drying out and stopsunnecessary water marks. The temperature ranges between 30 C and300 C.According to the preparation desired, you can choose or combine theequivalent modes either singly, in sequence or combined.10
Steaming mode moist heat with 100 CAdvantages Extremely short preheating periods.Excellent food consistency.Conservation of vitamins.Colour preservation.Less fat.No overcooking of products.Different products can be cooked simultaneously.No taste transfer.Unloading of partial amounts are possible at anytime.eg. à la carte/à la minute.Cooking examples Mise en Placetomates concassèes, garnish (vegetables, fruit),mushrooms, blanching of Julienne and Brunoise,blanching of vegetables for stuffing, roulade etc.,peeling onions and ches nuts, grain soaking. Startersscrambled, poached egg in a form, hard boiled egg,vegetable pastete, steamed salad, asparagus, vegetable flans, stuffed vegetables (onion, leek, celeryetc.), canneloni. Soup GarnishingsLiver dumplings, ravioli, vegetable royal.No taste transfer when cooking with different products. Roasts/Main coursecooked beef, cured ham, tongue, turkey legs, steamed fish. Side Dishesrice, dumplings (bread), noodles (spaghetti),fresh and frozen vegetables, potatoesboiled/in the skin/touriert. Dessertsfruit fresh or frozen (eg. hot raspberries), stewed fruit, rice pudding.Cooking methodsSteaming, stewing, blanching, poaching, simmering,soaking, thawing, reconstituting (reheating), preserving.11
Steaming mode moist heat with 100 COperation Set the “Steaming” mode. Preheat until the warm up control light goes out.The temperature is fixed at 100 C./Load the oven rack and place in the unit./ Set timer/permanent operation or core temperature.orSettingChange the set values when necessary.Remove the containers when the food has reached itsrequired firmness resp. softness. When the door isopened the unit switches off automatically. The fancontinues to rotate until it becomes stationary.Control of the food is always possible by:Hints Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe. Check and consider which types of food can becooked together each day using the mode steamingin order to achieve an optimal performance. Bearin mind that fish, meat, vegetables, fruit etc. canbe cooked together.Safety hints Potatoes should always be cooked in perforatedcontainers. Due to the perforations, steam cancirculate and cooking is quicker.Caution! Steam! (Danger scalding!)Caution! Hot containers!Caution! Scalding!Please observe the correct locking of themobilie oven rack. Vegetable stock can be collected by inserting acontainer in the bottom of the mobile rack. It isbetter to use two shallow containers rather thanone high one in order to avoid bruising the food. Dumplings should be placed in shallow containers(not too close together). Rice and cereals is the only type of food wherewater must be added (1 part rice: 1.5–2 partswater). Tomatoes can be skinned easily: steam for30–60 sec. chill with cold water.12
Hot Air mode dry heat 30 C – 300 CAdvantages 3 00 C back-up capacity – especially when fullyloaded. Short warm-up time. Excellent food quality. Cooking on different levels possible at the sametime. Simultaneous browning on different levels withoutturning the food. Less fat. Cooking on all levels possible. Less cooking time needed in respect to traditionalmethods. Unloading of partial amounts are possible at anytime.eg. à la carte/à la minute.Cooking examples Mise en Placerice, bone roasting (for sauces). Startersmeatballs, meat pudding, gratinated vegetables,roast beef, chicken wings, fast food, quiches, tartlets, breast of duck etc. Soup Garnishcheese croûtons.Even browning on all sides without turning the food. Roasts/Main coursesteak, rump, t-bone, porterhouse steak, liver,beef burgers, chicken legs and breasts, half orwhole chickens, turkey, saddle of hare or venison,meat in bread crumbs, pizza etc. Side dishespotatoe pancakes, fried potatoes, baked potatoes,potatoe-souffle, duchesse potatoes etc. Dessertssponge cake, marble cake, sand cake, fruit loaf,puff pastry, bread, buns, fleurons, frozen applepuffs etc.Cooking methodsRoasting, grilling, baking, gratinating 13
Hot Air mode dry heat 30 C – 300 COperating Set the “Hot Air” mode. Preheat: until the set temperature is reached(at least until the control light goes out) grilling frozen products300 C gratinating JLoad the oven rack and place in the unit. Set cooking temperature./ Select cooking time/continuous duty or coretemperature.Note:Before opening the door wait until the fan wheelstops rotating (heat accumulation).SettingChange the set values when necessary.Remove the containers when the food has reached itsrequired cooking consistency. When the door is opened the unit switches off automatically. The fan continues to rotate until it becomes stationary.Control of the food is always possible by: Reading the display controls. Self control (finger, needle, prodding). Inserting the automatic core probe.Safety hints Caution! Steam!Caution! Hot containers!Caution! Danger scalding!Please observe the correct locking of themobilie oven rack.14or
Hot Air mode dry heat 30 C – 300 CHints Cooking timesThe cooking time depends on the quality, weightand size of the product.Do not overload grids or containers in order toensure even air circulation. Gratinating:of soups, light and dark meat dishes, fish, mussels, asparagus, broccoli, tomatoes toast etc.Preheating: preheat to 300 C (at least until thecontrol light goes out). After loading set to thedesired temperature.Containers: Use grids or containers (20 mm 1/1GN) to gratinate toast, steaks and soups. To reducehumidity inside the interior cabinet, switch on“ClimaPlus”. General Hints– Preheat up to 300 C in order to have enoughheat stored as a buffer.– Do not open the door of the unit before the fanstops rotationg so that as little heat as possibleescapes from the interior cooking cabinet.– Fill the unit quickly in order to avoid a drop oftemperature within the cooking cabinet.– Use ClimaPlus while cooking in order to let thesurplus of humidity escape.– When cooking products which release a lot ofhumidity (e.g. chicken legs) we recommend toreduce the batch size to 75% or even 50% ofthe usual theoretically recommended „max possibleloading capacity“. Preparation of fishDo not cover in flour.When preparing a large whole fish (pike, perchpike), wrap the tail in aluminium foil and support it from underneath with raw potatoes.Containers: Use granite enamalled containerspreviously preheated. BakingPreheat: to the baking temperature. When doing acomplete loading, you might preheat to a highertemperature.Baking temperature: is 20 to 25 C (70 to 80 F) lower than for traditional ovens.When baking bread and rolls only use every secondrail.Baking tins should not be higher than 70 mm.When too much humidity is inside the interiorcabinet switch on “ClimaPlus” and allow to diffuse until the set value is reached.For ideal heat transmission use granite enamelledcontainers and inserts. Pan fried foodGenerally every conventional type of breadcrumbs can be used. The quality of some dishes canbe improved by oiling the surface with either oilor paprika oil mixture. Press breading firmly tothe meat, cover with oil and do not overload.Gerneral rules: every one cm meat cut needsapprox. 8 to 10 minutes cooking time.Preheating: Always preheat the unit to 300 C(at least until the control light goes out).Ideal cuts: 1,5–2 cm thickness.Do not beat or flatten the meat (or toss in flour).Containers: Grids have the advantage, that the topand bottom sides of roasts etc. will show an evenbrowning. Take care that the same thickness andthe cuts of similar sizes are placed on the samegrids.When baking frozen convenience products,preheat to 575 F (300 C) – do not defrost.Defrost frozen bread dough and let it rise for ashort time (insert: aluminium and baking paper).Keep in mind the special “moistening” and“1/2 fan speed” functions.Place quick fried food on grids.For fish preparation use granite-enamalled sheets.15
Combi-Steaming mode moist heat and dry heat 30 C – 300 C1. “Combi-Steaming” 30 C – 300 CAdvantages Quick preheating. Excellent food quality. No dehydration and on the top side crusts andcrackling. Automatic basting – reduction of weight loss. Roasts retain nutrients and juices. Intensive, gentle preparation. Even cooking of large joints of meat. Less fat. Less cooking time needed in respect to traditionalmethods. Unloading of partial amounts are possible at anytime.eg. à la carte/à la minute.Cooking examples Mise en Placeroasting bones for sauces. StartersQuiche lorraine, flans, moussaka, lasagne, can
n Service door (all important service parts can be reached from the front). o Handshower (with automatic rewind). p Run-in guide Features b a j f l m k a n j o l m k c d e g h i o c f d e p i n Combi-Steamer CCM 61, CCM 101 identical. Combi-Steamer CCM 201, CCM 202 identical. b f
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Tang Tianbiao CCm 01/12 Wang Shengjun CCm 98/04 Wu Aiying (f) CCa 05/12 Xiao Yang CCm 93/12 Xu Yongyue CCm 98/04 Zhang Fusen CCm 00/12 Zhang Shutian 03/12 Secretary-General: Wang Shengjun CCm 98/03 Deputy Secretary-Generals: Chen Jiping 94/02 Wang Jingrong 02/06 Zhang Geng 99/02 General Office
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Combi-Plus Installation and Maintenance Manual - 26/10/2010 Page 3 . Dear customer, You have just been choosing a COMBI-PRO or COMBI-PLUS from Hobart and we thank you for trusting our company. Your new COMBI Oven comes from an eco-design approach bringing you ease of use and important savings of water and energy.
10. Unplug the steamer from the mains socket and allow it to cool down completely. 11. Empty the water basin and refill it with fresh water before each use. If the water level in the tank is too low during operation, the boil-dry protection system will turn off, the steamer and a buzzer will sound. The steamer will return to clock mode.
Combi steamer 10.1 Combi steamer 10.1 Your with 1/1 GN with FlexiRack added value* 24 chickens/charge 36 chickens/charge 50% more* 80 schnitzels/charge 120 schnitzels/charge 50% more* * compared to MKN combisteamers GN 1/1 and for the case that 2 cooking processes should be required for
Optional accessories OptiMA 850 / OptiMA 700 101 – 110 OptiMA 850i 112 – 117 OptiMA 700 118 – 154 . Combi steamer 10.1 Combi steamer 10.1 Your . aCCESSORiES Status 01.07.2019 Hanging system for baskets according to the pan size: siz
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