mychef Proofer Cabinet User Manual
- June 3, 2024
- mychef
Table of Contents
mychef Proofer Cabinet
INTRODUCTION
This manual has been carefully written and reviewed to provide accurate information and support on the proper installation, use and maintenance of the proofer to ensure its proper operation and to extend its service life.
Before attempting any kind of repair or use of the equipment, please read this manual carefully and thoroughly.
The manufacturer accepts no responsibility, explicit or implicit, for any errors or omissions contained therein.
- The proofer must not be used by untrained personnel who do not have the necessary training or experience required to operate the equipment correctly. Do not allow children to use or play with the device.
- The equipment’s owner must ensure that this manual is read by personnel responsible for its use and maintenance, and that this manual is kept in a safe place where it can be easily accessed by all users of the equipment and for future reference. If the equipment is sold to third parties, they must be given this manual.
- This proofer must only be used for its intended purpose, i.e. to ferment food. Any other use can be dangerous and can result in personal injury and property damage.
- The equipment is shipped from the factory once it has been calibrated and has passed rigorous quality and safety tests that ensure it works properly.
The manufacturer will not be liable for any problems caused by improper installation, modification, use or maintenance.
TECHNICAL CHARACTERICTICS
Main characteristics of Mychef proofers with independent control panel
| 10 600×600| 8 600×600| 8 460×330
---|---|---|---
Code| MYCHA248| MYCHA249| MYCHA250
Exterior dimensions (Width x Depth x Height)
(mm)
| 760x780x900| 760x780x760| 620x715x760
Capacity| 10 600×600
10 600×400
| 8 600×600
8 600×400
| 8 460×330
Distance between guides| 70| 70| 70
Table 1. Main characteristics of Mychef proofers with independent control panel
The maximum recommended food load per 600×400 tray is 5 Kg.
The maximum recommended food load per 460×330 tray is 3.5 Kg.
GENERAL SAFETY AND ACCIDENT PREVENTION REGULATIONS
Personnel responsible for using the equipment
The use of the equipment is reserved for trained personnel.
Personnel who perform any action on the oven, such as operation, cleaning,
installation, handling, etc., must be familiar with the safety regulations and
the Operating Instructions.
Do not allow unauthorized personnel to use, handle or clean the equipment.
Electrical hazard
Work on the electrical supply side and access to live parts may only be
carried out by qualified personnel under their own responsibility. In any
case, such access must be made with the equipment disconnected from the power
supply.
If the appliance is placed on a trolley or on tables that have some mobility,
do not allow it to move while it is connected to the electrical current to
avoid possible damage to the wiring, drain pipes or water inlet. If you want
to move or change the position of the equipment, the cables and the drain and
water inlet pipes will have to be disconnected.
Corrosion hazard
When using cleaning products, special attention and appropriate safety
measures should be taken when handling these products. Always read the safety
data sheet for the different chemicals before use and follow the instructions
for use. These products in contact with any part of the body are abrasive and
can cause skin and eye irritations and causticity.
During cleaning of the proffer and in the event of aerosols or mist forming
when handling cleaning products, wear a mask with a P2 / P3 type particle
filter, goggles for protection against splashes, and chemical protection
gloves.
RECEPTION, TRANSPORT AND POSITIONING
Before carrying out the installation, the dimensions of the site where the equipment is to be placed and the electrical and water connections must be verified and seen to be within the parameters detailed in the installation sheet.
Reception
Once the proffer has been received, check that the model purchased corresponds
to the order.
Check that the packaging has not been damaged during transport and that no
parts of the equipment are missing. If you detect any anomaly or problem,
contact your dealer immediately.
Transport
The equipment should be transported in its original packaging to the closest
location to the point of installation to avoid damage as much as possible. It
is recommended to keep the original packaging until the equipment is properly
installed and in operation.
To move the equipment and place it in your workspace, the following observations should be taken into account:
- The measurements of the different models to pass through narrow places (corridors, doors, narrow spaces). See chapter 2.
- The handling must be done with the necessary personnel to move the load of the furniture taking into account the current occupational safety regulations at the place of installation.
- The proofer must always be in an upright position during transport. It must be lifted perpendicularly to the ground and transported parallel to it.
- Make sure that during transport it does not tip over and is not hit by any object.
Be careful with the legs when positioning the oven on the final location.
Positioning
-
Place the proofer at a comfortable distance from the wall so that the electrical and water connections can be made. There must be a minimum clearance from the proofer parts to allow for proper ventilation and cooling. This minimum distance is:
o 50mm on the left and right sides -
The equipment should be placed on a Mychef support table or wall mount.
-
If there are sources of heat or steam near the equipment (stove, grill, iron, deep fryer, pasta cooker, kettle, tilting frying pan etc.), these must be at a distance of more than 1 metre.
-
Once it is placed in the workspace, check that it is level.
For the installation of Mychef stacked ovens in top of the proofers, follow the instructions supplied with the corresponding stacking kit.
INSTALLATION
Electrical connection
Check that the voltage reaching the point where the proofer is to be switched
on corresponds to the operating voltage of the equipment.
The following table indicates the electrical characteristics of each proofer:
Table 2. Electrical connection characteristics
| Voltage| Power (kW)| Rated current (A)| Cross-section
cable (mm 2 )
---|---|---|---|---
MYCHA250|
230/3L/50-60
| 3| 13| 1.5
MYCHA249
MYCHA248
Before carrying out any electrical work, make sure that no electrical current is supplied at the point of connection of the equipment.
Always ensure effective grounding.
The wiring and other safety devices used for the electrical installation must
have the appropriate section for the equipment in question.
In any case, respect the regulations in force for the connection of the equipment to the low voltage network.
Before starting the electrical installation, check that the electrical
requirements of the proofer and the power supply are the same.
For its correct connection, you will only have to connect the plug to a
single-phase plug, it will not be necessary to disassemble any component of
the equipment.
Water connection
Water input
The proofer is not equipped as standard with a water connection, since the
water evaporation tray filling process is done manually; however, Mychef
proofers have semi-automatic tray filling kits available for filling the
evaporation tray MYCHA257 for proofers with independent control.
In the event that a Technical Support Service assembles a kit, the proofer
will have a water connection. This connection must meet the following
specifications.
Cold water (max. 30°C) ¾ inch 150 to 400 kPa dynamic flow pressure.
Drinking quality water with the following characteristics:
- Hardness between 3º and 6º FH
- PH between 6.5 and 8.5
- Chlorides (Cl-) less than 30 mg/L
- Chlorine (Cl2) less than 0.2 mg/L
- Iron (Fe) less than 0.1 mg/L
- Manganese (Mn) less than 0.05 mg/L
- Copper (Cu) less than 0.05 mg/L
- Conductivity less than 20uS/cm
Use of descaler and Mychef filter mandatory.
The use of water with different characteristics than those indicated may cause
serious problems in the components of the proofer, such as corrosion in the
chamber, appearance of white spots on the glass, premature failure of the
solenoid valves, etc.
Periodically check the quality of the water of the proofer.
In the case that a semi-automatic filling kit for the evaporation tray has been installed, the proofer has a water inlet ¾’’ at the rear left of the proofer.
In the case of a new installation, the water must be left to run until the connection is completely purified. This operation must be repeated each time work or repairs are carried out on the water system that feeds the proofer.
Drain
For the correct operation of the proofer, it must always work with water in
the evaporation tray; so, this steam condenses on the walls and ends up at the
base of the proofer.
Before starting any fermentation cycle, it must be ensured that the level of water accumulated in the proofer base is not too high, since if this is the case, it could lead to a shunt to the ground.
To avoid this danger, Mychef proofers have a drain with a stopper to remove excess of water, either for disposal or to be reused by pouring it back into the evaporation tray.
USE
Control panel
The following figure shows the independent control panel of a Mychef proofer.
It consists of a central screen featuring displays, indicators and four
buttons.
Next, each of the following functions is explained:
Table 3. Control panel description
| Block | Function | Description |
|---|---|---|
| A | Temperature indicator | It displays the proofer’s current temperature |
setting
B| On button| Proofer’s on/off button
C| Up button| Button to increase the desired temperature
D| Down button| Button to decrease the desired temperature
E| Temperature button| Button to set the desired temperature
The central display plays an important role in the operation of the proofer, as it shows both the proofer’s current value and status.
The parameters’ display format and the different statuses of the proofer are explained below:
Table 4. Description of the main panel messages
| Icon | Function |
|---|
| A point appears on the screen to show that the proofer is switched off.
Pressing the “B” button for one second will switch the equipment on. Pressing
it again will switch it off.
| The proofer is switched on and voltage is being supplied to the resistor to
reach the target temperature. It can be easily identified by the sun symbol on
the lower left side.
| The proofer was switched on, but it has reached the target temperature and
no longer supplies voltage to the resistor.
| The user has pressed the “D” button, the control will toggle between the
stored target temperature value and the message “SP”; at this point, by
pressing the “C” and “D” buttons the target value can be increased or
decreased.
Switch on device
The device is switched on/off by pressing the “B” button for 1 second.
If the device does not switch on, check that it is properly plugged into a
power source or the state of the power network, differentials, magnetothermic
fuses, circuit breakers.
Regulating fermentation
Fermentation by temperature
To begin a fermentation cycle, first ensure that there is water in the evaporation tray, since good fermentation requires a temperature of 25ºC to 30ºC and humidity. This temperature may vary depending on what you want to ferment.
Once water is added to the evaporation tray (no need to fill it to the maximum), press the “B” power button and the proofer will show the current temperature value on the display screen. If the temperature drops below the target temperature, the control will power the resistor to increase the temperature of the fermentation chamber, otherwise the resistor will remain off until this occurs.
If you wish to change the target temperature value, press the “E” set button and the “C” and “D” buttons to increase or decrease the value. Once the desired value has been selected, the value will be recorded automatically with no need to touch any buttons. The control will then act accordingly.
The proofer does not have a timer. The user must monitor and remove the food from the proofer when the fermentation process is considered to have come to an end.
Example of fermenting at 28ºC:
Errors and alarms
Errors and alarms may arise during the fermentation process. If this is the
case, the central display will show an error or alarm code.
The table below shows different errors and alarms, as well as solutions to these issues.
Table 5. Errors and solutions
| Error | Reason | Action |
|---|---|---|
| The probe may be broken ( E ) or shot- circuited ( -E ) or may have | ||
| a value that is outside the programmed range. | Check the probe connection to |
the controller and verify that the probe is working properly.
(It is useful to have the ohms values of the probes on hand).
| Possible anomaly in the EEPROM memory.| Press the button.
Switch the thermostat on and off.
| Fatal thermostat memory error.| Replace the controller o send it for repair.
MAINTENANCE
Before the appliance is handled for cleaning, maintenance, or repair, it should be disconnected from the electricity grid.
If the power cable is damaged, it should be replaced by the manufacturer, its aftersales service or by personnel with similar qualifications in order to avoid danger.
Cleaning
Clean the vacuum packer regularly and carefully.
Cleaning the proofer with pressure cleaning equipment is HARMFUL to the appliance and may cause the appliance to break, and it will void the WARRANTY.
Outer housing
To clean the outer casing, use a cloth moistened with water and dishwashing
soap or specific stainless-steel cleaner. Then rinse and dry.
Doors
To clean the glass on the doors, use glass cleaner and hand paper to avoid
scratching the glass.
Control panel
To clean the control panel, use a cloth dampened with water and dishwashing
soap. Then rinse and dry.
Never use agents with alcohols or solvents, as they may attack the metals or
plastics in the control panel.
Failure to comply with these instructions may result in the breakage or damage of the control panel and will lead to the loss of the warranty.
Preventive maintenance
Mychef ovens are designed for intensive and long-lasting operation. For this
to happen, in addition to regular cleaning tasks, preventive maintenance must
be carried out.
These periodic checks must be carried out by a specialized service technician or your dealer or technical support service.
PRODUCT MANUA2L1 0 2PR08O_OA FER – DT.MP.FE.2103.2