Manual

Examples
Installation instructions
ClimaPlus Combi®
Electric and Gas

. . . because details make the difference

Your Customer service
We give a 12-month guarantee which is valid from the date of the invoice.
It does not cover damage to glass, light bulbs or gaskets.

Right of new developments and technical modifications reserved.

For inquiries please indicate the following:

Type of unit:

RATIONAL ClimaPlus Combi® CPC

Unit serial number:

______________________________________

Your unit was checked by:

______________________________________

If you need further assistance, please do not hesitate to call us on +49 8191 3270.

For operational problems call our Hotline on +49 8191 327300.

Your RATIONAL UK Team: 01582 480388.

2
Contents

Control panel 5, 7

Features 6, 8

General hints/for your safety 9

General information 11

ClimaPlus Control® 13

Cooking with the ClimaPlus Combi® 15

“Moist heat” mode 17

“Dry heat” mode 22

“Dry and moist heat” mode 25

Cooking with the IQT sensor 30

IQT key: + Profiles 34

IQT key: + Low-temperature cooking 37

IQT key: + Delta-T 40

IQT key: Program library 42

Programming 44

Copying of programs 49

Time settings: Duration, real time and preselecting start time 51

Additional function: Humidifying 53

Additional function: Half fan speed 54

Additional function: Phased ventilation 55

Additional function: Cool down 56

Additional function: IQT key 57

National settings 62

Examples 70

Accessories 86

Cleaning 95

CalcDiagnosis System®/ descaling 108

Maintenance 110

Installation instructions 113

Dear Customer,
Congratulations on deciding to buy a ClimaPlus Combi®, featuring the unique “Ideal Cooking Climate”
technology monitored and controlled entirely automatically by „ClimaPlus Control®“.

Let the IQT® sensor and the IQT® logic programs assist you in your cooking tasks and benefit from the innovative intelli-
gence of the RATIONAL IQT® technology.

The ClimaPlus Combi® is operated on a visual basis, which means you can learn to use it in no time at all
and will soon be producing top-quality food.

Just take a couple of minutes to look through this manual, and you’ll be ready for the off.

Instead of long blocks of text, the manual contains easy-to-understand information in pictorial form.
The main points of how to operate the unit are highlighted in blue, red and green, enabling you to identify and understand
them virtually instinctively.

However, this manual has been prepared by RATIONAL chefs, and will repay careful study. This will enable you to get
the most out of the many facilities and advantages the ClimaPlus Combi® has to offer.

Keep this manual safe and within easy reach.

Please let us know about your practical experiences, suggestions and ideas so we can share them with our other customers.

And now enjoy your new ClimaPlus Combi®.

Yours
RATIONAL AG

4
CPC Electric Control panel

1 On/off switch

2 „Magic eye“ key

with control arrows (green)

3 Clima window
4 „Moist heat“ key (steam), flashes, when the temperature
inside the cooking cabinet is too hot.
5 „Dry heat“ key (hot air), flashes, when the temperature inside
the cooking cabinet has been exceeded by more than10 °C.

6 Key for cooking cabinet temperature

180 °C 7

8
Cooking cabinet temperature display
Time setting key

00:05
Settings: continuous operation, start time and real time

9 Time display

10 IQT sensor key

72 11
12
“Core temperature” display
IQT key

CHICKEN 13 Display for IQT key and programming

Low water alarm

14 Program/start key

15 “Cool down” key

16 “Phased ventilation for fan impeller” key

17 “Half fan impeller speed” key
18 “Humidifying” key

19 Central dial to set cooking data

5
Features Info

Unit serial number (inner edge of installation door, bottom). 

 Clima ducting
with safety valves to counter over and under pressure.

 Interior light
(heat and shock-resistant cerane flat glass and halogen lighting). 


 Unit door with double glass. 

 Door handle 

(Table models: one-handed operation with slam function.
Floor models: one-handed operation).
 
 Unlocking device for opening the double glass (inside). 

 Integrated self-emptying, removable door drip collector. 




 Unit drip collector directly connected to the main drainage.

Contactless door contact switch.

Legs
(adjustable).

 Unit data plate

(containing all important electrical data such as power input,
ClimaPlus Combi® 6 x 1/1 GN, identical for10 x 1/1 GN and 10x2/1 GN.
voltage, number of phases and frequency, as well as unit model
and serial number).

 Control panel
(see page 5).

Protection cover for electrical installation area.

 Service door 
(swivel function, for service and control purposes)

 Hand shower 

(with automatic rewind).

 Run-in guide 
(floor models). 
 Air filter
(for ventilation of installation area)


 

ClimaPlus Combi® 20 x 1/1 GN, identical for 20 x 2/1 GN.

6
CPC Gas Control panel

1 On/off switch

2 „Magic eye“ key

with control arrows (green)

3 Clima window
4 „Moist heat“ key (steam) flashes, when the temperature
inside the cooking cabinet is too hot.
5 „Dry heat“ key (hot air), flashes when the temperature inside
the cooking cabinet has been exceeded by more than 10 °C.

6 Key for cooking cabinet temperature

180 °C 7

8
Cooking cabinet temperture display

Time setting key

00:05 9
Settings: continuous operation, start time and real time

Time display

10 IQT sensor key

72 11
12
„Core temperature“ display
IQT key

CHICKEN 13 Display for IQT key and programming

Low-water alarm

14 Program/start key

15 „Cool down“key

16 „Phased ventilation for fan impeller” key

17 „Humidifying“key
18 „RESET“ key, disturbance display for burner function

19 Central dial to set cooking data

7
Features CPC Gas Info

Unit serial number (inner edge of installation door, bottom) 

 Draft diverter

 Interior light
(heat and shock-resistant cerane flat glass and halogen lighting).

 Unit door with double glass.


 Door handle
(Table models: one-handed operation with slam function. 

Floor models: one-handed operation).
 
 Unlocking device for opening the double glass (inside).


 Integrated self-emptying, removable door drip collector.

 Unit drip collector directly connected to the main drainage. 

Contactless door contact switch.

Legs
(adjustable).

 Unit data plate

(containing all important electrical data such as power input,
voltage, number of phases and frequency, as well as unit model ClimaPlus Combi® Gas 6 x 1/1 GN, identical for 10 x 1/1 GN.
and serial number).

 Control panel
(see page 7).

Protection cover for electrical installation area.

 Service door
(swivel function, for service and control purposes)

 Hand shower
(with automatic rewind). 

 Run-in guide
(floor models)
 
 Air filter
(for ventilation of installation area)








ClimaPlus Combi® Gas 20 x 1/1 GN

8
General hints / for your safety Info
Checks before switching on each day Fixing and swivelling the grid shelf
• Secure the air baffle at the top and bottom. (6x1/1, 10x1/1, 10x2/1 GN)
• Ensure the grid shelf or mobile oven rack is properly locked Removing
in place in the cooking cabinet Push the grid shelf upwards and lift it out of the mountings.
• When starting the “Moist heat” mode, the display may Reverse the procedure to replace the rack.
show “WATER”. This means the steam generator has not
yet been filled with water. Once this has been done, the Swivelling
indicator lamp will automatically go out. Gently raise the grid shelf, lift it out of the front
• If the indicator is still on, check whether the water valve locking device and swivel it.
is open and ensure that the strainer on the water supply
is not blocked.
• If the ambient temperature is below +5ºC, the cooking
cabinet is heated up to room temperature before starting
to operate.

For table-top units using a standard stand or base cabinet the

maximum working height on the top shelf is 1708.5 mm.
WARNING – If containers are filled with liquid or Using mobile oven racks and transport
with cooking matter which liquefies during the trolleys with table-top units (optional)
cooking process, no higher shelves may be used - Remove the grid shelf.
than would allow the user to see into the - Place the rail on the floor of the unit and engage it.
container (DIN: IEC 60335-2-42). A warning sticker is - Push the oven rack in.
affixed to the unit – see operating instructions.
Take care when removing containers from
this height. Be careful of containers with hot
liquids in them.
Take great care not to scald yourself with
the hot steam! The containers are hot!

Loading/Unloading
Open the door slowly.
When the door is opened the unit automatically switches
itself off. The fan will continue to rotate for a while.
Only slide in GN containers or grids if the grid shelf
is properly fixed or the mobile oven rack has been pushed
Picture: Rail
in as far as it will go.
The maximum permitted load weight per insertion is 15 kg
for 1/1 GN appliances and 30 kg for 2/1 GN appliances CPC Gas
Caution! “RESET” BUTTON
On all 10x2/1, 20x1/1 and 20x2/1 GN units, ensure that If there is a fault in the incinerator, RESET will light
the GN containers on the mobile oven rack are properly up in the IQT-key indicator panel. After 15 seconds
secured on both sides! you will hear an acoustic signal. Press RESET to
re-start the automatic ignition procedure.
If the RESET indicator does not light up again after
Using mobile oven racks
about 15 sec., the flame is burning and the
Use the handle supplied to pull the mobile oven rack
equipment is ready for operation. If the indicator
out of the unit.
is lit in spite of pressing the button several times,
please call customer service.

9
General hints/ for your safety Info
Cool down
• Caution! During the “Cool down” phase the fan impel-
ler is running when the door is open!
• Only activate the “Cool down” function if the air baffle
system is properly locked.
• Never use the hand shower to cool the cooking cabinet
down, as this can put excessive strain on the materials.
Never use cold water to cool the unit down.

Cleaning
• Do not clean the unit with high-pressure cleaner.
• Do not use acids or let acid fumes come into contact with
the protective layer of stainless steel, as otherwise it will be
damaged and could cause discolouring.
• Follow the instructions on the cleaner canister.
• The cleaning routine is described in the chapter on
“Cleaning” (p. 70).

SC automatic function / descaling

• Don’t forget that the steam generator has to be descaled
at regular intervals (consult chapter “SC-Automatic func-
tion”/Intervals between descaling).

Servicing
• Inspection work to be carried out by qualified electricians:
Caution! Disconnect the ClimaPlus Combi® at the mains
Mobile oven rack inside the unit before opening the service door and working with live
parts!
• Push the mobile oven rack in as far as it will go and lock
it in place. Maintenance
•To guarantee, that your ClimaPlus Combi® is in a perfect
Working with the transport trolley technical condition, a basic maintenance should be carried
• The transport trolley must be properly secured in the unit out by an authorised service partner at least once a year.
with the retainers.
• Use the handle supplied to pull the mobile oven rack General
out of the unit. •The temperature of the glass door may increase
• When transporting the mobile oven rack on the transport by more than 60ºC.
trolley, the transport safety catch must always be engaged. • If there are long breaks between operation
In addition, containers with liquids must always be covered the built-in water stop valve should be closed.
and secured in such a way that there is no danger of scal- • If the low water alarm flashes, check the water supply.
ding from the liquid spilling over.
Note:
Working with the “IQT sensor” It is absolutely essential to train staff regularly on safety
• The IQT sensor may be hot. procedures.
• Never allow the IQT sensor to hang loose outside In order to prevent the risk of accident or damage to the
the cooking cabinet. appliance, we recommend that you carry out regular
• Before removing a load, take the IQT sensor out of the training briefings with your staff.
food.

10
General information Info
Switching the unit on

• “ON” appears for 2 seconds in the clock display

ON
• The real time (current time) is then displayed
17:00
Cooking settings
All cooking data, e.g. temperature, time, core temperature
and ClimaPlus settings are input using the central dial.
All cooking data (such as temperature and ClimaPlus
settings) is set using the central dial. Press the convenient
function, e.g. time setting, and enter the desired value
using the central dial. You can enter settings as long as
the relevant display continues to flash.

11
General information Info
“Heating-up” display

.
170 C
“Dry heat”
A flashing „•“ in the temperature display means
that the hot-air heating has been activated.

“Magic eye”
The indicator arrow in the ClimaPlus function display
lights up if “Moist heat” is being fed in.

Caution!
Do not load the ClimaPlus Combi until
the preheating temperature is reached.

Unit too hot

Depending on the cooking mode selected,
the keys for “Dry” or “Moist” heat will flash.

Checking the current cooking data

Press the temperature key for one second.

The following values are displayed:

• Current humidity in the cooking cabinet

(The blue barcode shows the percentage)

• Current temperature in the cooking cabinet 180 °C

• Time elapsed (cooking time) 00:05

• Current core temperature 70

• Program number / program step 5 / 1

(only when working with programs)

12
ClimaPlus Control®
Advantages

• Intensive browning
• Ease of operation
• All products are ready to serve (part and full loads)
• Extra quality
• More slices
• Reduced cooking times for many products
• Perfect crackling and juice for roasting

Users can decide on the following at the touch of a button:

• Crispiness (perfect crackling, crispy skin)
• Moistness (meat, pies, mince)
• Consistency (bakery products are deliciously light,
and not greasy)
• Surface (tasty crackling, typical roast taste, mouth-wate-
ring appearance)
• Rising (various doughs: yeast, flaky pastry, etc., rolls,
croissants, etc.)

What ClimaPlus Control does

„ClimaPlus Control®" is a patented piece of technology

which allows chefs to precisely measure and control not only
temperatures, cooking times and cooking modes, but also
humidity in the cooking climate, which may be between 30
°C and 300 °C. Perfectly controlled cooking climate - even with sensitive products

ClimaPlus Control® checks on the humidity level set and

controls it completely automatically.

The cooking climate/desired climate selected is permanently

displayed in the Clima window.

Blue represents the “moist heat” being actively fed in

from the steam generator and/or the humidity escaping
from the food.

In other words, in the “Combination of moist and dry heat”

mode, the more blue in the Clima window display,
the more humid the cooking climate.

Red represents the dry heat generated by the heating

elements in the cooking cabinet.

In other words, in the “dry heat” and “Combination of moist

and dry heat” modes, the more red in the Clima window
display, the drier the cooking climate.
The green figure above the red/blue display shows
13
ClimaPlus Control®
the exact percentage of humidity.

Control of the cooking cabinet climate is represented

by two control arrows in the “Magic eye”. Examples:
Pies, strudels, quiches, choux pastry, sponges, flaky pastry,
all types of joints, flash fried food, crackling, all types of poultry,
If the arrow is illuminated frozen convenience food (side dishes, roasts, desserts).
pointing upwards, humidity is being In other words, whenever the quality and appearance
fed into the cooking cabinet. of the product are particularly important.

Cooking mode

If the arrow is illuminated

pointing downwards,
humidity is being extracted.
Moist and dry heat, individually,
successively or combined.

Operating: Hints

• Select the Use ClimaPlus Control®:

cooking mode • If the food is intrinsically very moist
• If the food needs to be cooked very evenly
• If the humidity in the cooking cabinet needs to
be adjusted to the food individually - particularly during
• Press the the cooking process
“Magic eye” key • If the food “sweats”
• If a lot of condensation is visible on the undersides
of the containers
• If, for example, poultry is still frozen inside
• Use the central dial • Whenever you would use conventional “dodges”
to select the to remove moisture from the cooking cabinet
desired humidity level. • If you need to respond to how the individual foods
behave, rather than rethinking the whole process

Checking the current humidity level Example: Sponges

Press the key for the cooking cabinet temperature. “Dry heat”: 180 °C; baking time: 12 minutes.
The current humidity level in the cooking cabinet appears “ClimaPlus”: the final 4 minutes, 40%.
in the Clima window. The blue bars (or the red bars if you Advantages: Sponges don’t blister or stick to the baking
work with dry heat) only display the percentage of humidity. tray, and are cooked evenly.
Bakery products do not collapse when they are removed.

14
Cooking with the ClimaPlus Combi

The ClimaPlus Combi has two cooking modes:

„moist heat“ „dry heat“

+
steam hot air

These two cooking modes can be used either

• singly
• in sequence, or
• in combination

The ClimaPlus Combi allows almost all traditional cooking processes to be used in just
one unit!

15
Cooking modes
“Moist heat”
The steam generator produces hygienic steam. This is fed, unpressurized,
into the cooking cabinet and is circulated at high speed by the fan.
The patented control system regulates the input of steam; only as much
steam is fed in as the food is able to absorb. The cooking temperature
can be set to between 30 °C and 130 °C.

“Dry heat”
High-capacity heating elements heat the dry air. The fan circulates
this hot air evenly throughout the cooking cabinet. The temperature
can be set to between 30 °C and 300 °C.

“Moist heat” + “Dry heat”

The “Moist heat” and “Dry heat” cooking modes are combined by a
control system. This creates a hot, humid climate for particularly intensive
cooking. The temperature can be set to between 30 °C and 300 °C.
The combination of moist and dry heat, in conjunction with ClimaPlus
Control, guarantees the right cooking climate for all products and the ideal
level of humidity.

The additional functions and the ClimaPlus automatic control

system mean that there are now no limits on the individual range
of food.

Depending on how you want to cook the food, you can choose
or combine the relevant modes either singly, in sequence or in
combination.

16
„Moist heat“ mode
Basic setting
Preselected temperature: 100 °C

The Clima window is illuminated in blue and signals

100% humidity in the cooking cabinet.

Operating:
Select “Moist heat”

Set the temperature, if necessary

Set the time/continuous operation or core temperature.

ClimaPlus Control® is preset at maximum saturation

and cannot be changed. All additional functions
(except for humidifying and cool down) can be integrated.

Preheating
Preheat until steam condenses on the glass door.

Checking
The food can be checked at any time by: Hints
• Reading the displays
• Check every day which types of food can be cooked to-
• Manual checks (using a finger or a needle,
gether using moist heat, in order to get the most out of the
or applying pressure)
Clima Plus Combi. Remember that fish, meat, vegetables,
• Inserting the IQT sensor.
side dishes and fruit can be cooked together so long as
the same cooking mode is being used for all of them.
Loading/unloading
• Potatoes should always be cooked in perforated con-
- Ensure that the grid shelves and/or mobile oven racks
tainers. The perforations let the steam circulate and the
are properly secured.
potatoes are cooked more quickly and more intensively.
- The door of the unit can be opened at any time. The unit
• Vegetable stock can be collected by inserting a contai-
automatically switches itself off; the fan continues to rotate.
ner in the bottom of the mobile oven rack.
• It is better to use two shallow containers rather than
Safety hints one high one. The food is not piled so high and so is
not packed so tightly together.
• Caution! Hot steam! The containers are hot!
• Dumplings should be placed in shallow containers
• Caution! Take care not to scald yourself!
(not too close together).
• Make sure the mobile oven rack is
• Rice and cereals are the only type of food where water
properly secured!
needs to be added (1 part rice to 1.5 - 2 parts water).
• Tomatoes can be skinned easily. Steam them for
30-60 seconds and then chill them in cold water.

17
“Moist heat” mode
1. “Moist heat” 100 °C

Advantages
• Extremely short preheating periods
• Excellent quality food
• Vitamins are conserved
• Colour is preserved
• Less fat
• Food is not overcooked
• Different products can be cooked simultaneously
• No taste transfer
• Partial batches can be unloaded at any time, e.g. à la
carte/right on time.

Sample dishes

• Mise en place
Tomato concassée, garnishes (vegetables or fruit),
mushrooms, blanching juliennes and brunoises, blanching
vegetables for stuffings, roulades, etc., peeling onions and
chestnuts, soaking pulses.

• Starters Tastes are not transferred when different products are cooked together
Scrambled eggs, poached eggs, hard-boiled eggs,
vegetable pies, steamed salads, asparagus, vegetable flans,
stuffed vegetables (onions, leeks, celery, etc.), cannelloni.

• Soup garnishes
Dumplings, ravioli, royale of vegetables.
Cooking methods
• Main courses Steaming, stewing, blanching, poaching, simmering,
Boiled beef, cured ham, tongue, turkey legs, steamed fish. soaking, vacuum cooking, thawing, regenerating (reheating),
preserving.
• Side dishes
Rice, dumplings, noodles (spaghetti), fresh and frozen
vegetables, vegetable casseroles, boiled/jacket potatoes.

• Desserts
Fresh or frozen fruit (e.g. hot raspberries), stewed fruit,
rice pudding.

18
“Moist heat” mode under 100°C
“Moist heat” 30°C to 99°C

Advantages
• Extremely short preheating periods
Advantages of “Gentle cooking”:
• Excellent quality food
• The intrinsic taste of the food is preserved
• Excellent consistency and elasticity for different sorts of
meat and fish dishes. Improved handling during service.
• Prevents curdling and crumbling
• No blistering = flat surface
• Large joints and pieces for exhibition purposes are cooked
gently, resulting in less weight loss and less shrinkage
• Less fat
• Temperatures are regulated precisely during cooking
without having to be constantly checked
• Reduced cooking times compared to traditional methods
• Partial batches can be unloaded at any time, e.g. à la
carte/right on time.

Sample dishes

• Mise en place Delicate products turn out well every time with little effort and no risk
Blanching bacon and ham, poaching fish garnishes,
pasteurizing soups, sauces, stocks, fumets, etc.
(off-premises sales).

• Starters
Galantines, fish cakes, terrines, mousselines,
vacuum cooking (e.g. scallops), etc.

• Soup garnishes
Dumplings, royales.

• Main courses
Fish (salmon, sole, etc.), poultry, diet food,
vacuum cooking (chicken breasts, tongue, liver), • Desserts
turkey fillets, chicken breasts, fillet of beef, sausages, etc. Fruit, crème caramel, cabinet pudding, semolina pudding.

• Side dishes
Flans, vegetable casseroles. Cooking methods
Scalding, simmering, soaking, poaching, blanching,
vacuum cooking, thawing, regenerating (reheating),
pasteurizing, main cooking.

19
“Moist heat” mode under 100 °C
“Moist heat” 30°C to 99°C Vacuum cooking
• Vacuum cooking developed out of the method of preser-
ving food in a vacuum. The most important requirement is
Hints
that the raw material must be 100% vacuum packed. It
• Cooking time with “Moist heat” under 100°C should be either shrink-wrapped or sealed in vacuum bags.
The cooking times are in principle the same as those for After being cooked in a vacuum the food is cooled down
“Moist heat” cooking at 100°C. very quickly to +2°C.
Generally, the lower the cooking temperature the longer
the cooking time. • Recommended cooking times are the same as those for
• Guidelines for cooking temperatures: “Moist heat”.
Soup garnishes: 75 bis 90 °C
Fish and shellfish: 65 bis 90 °C Practical experience:
Meat products and sausages: 72 bis 75 °C • The higher the standard of vacuuming, the shorter
White meat: 75 bis 85 °C the cooking time.
Dark meat: 80 bis 90 °C
Poultry: 80 °C Application methods:
Desserts: 65 bis 90 °C • Fish, meat, poultry, vegetables, side dishes and fruit can
• Seasoning be prepared in the conventional way. Various garnishes
Season lightly. The low cooking temperatures mean and special fillings can be prepared with particular care.
the intrinsic taste of the food is intensified. • Goods to be vacuum cooked should be placed on grids.
Do not use too much alcohol, fumet, essence,
reducing agent, etc.
• Preserving fruit and vegetables Vacuum cooking:
Depending on how firm the raw product is and the consi- Fish, stuffing, goose livers: 70 °C
stency required, cover the food with hot or cold liquid. White meat: 80 °C
The diameter of the glass jars should not exceed 100-120 Vegetables, mushrooms, fruit: 90 °C
mm. The cooking temperature depends on the product Dark meat, side dishes: 100 °C
(how ripe it is, how it was cut).
Temperature guide: 74 -100°C Note:
• Scalding Ask for our special manual on vacuum cooking!
The process is very gentle, with no weight loss.
• Advantages compared with cooking in boiling pans:
- Firm structure of fillings
- Intensified aroma and taste of products
- Weight loss is very low for fatty foods.
- Bursts can be avoided, especially when using natural
skins which are damaged.
Recommended temperature: 72°C - 80°C

• Foods such as fish can be cooked directly on the

plate.

20
“Moist heat” mode over 100 °C
“Moist heat” 101°C to 130°C
Advantages
• The food is intensively steamed.
• Cooking times are reduced.
• Don’t forget the advantages of “Moist heat” cooking.

Examples of food cooked using forced

steaming
• Side dishes
Potatoes, firm cooking vegetables (e.g. kohlrabi, carrots)

Checking
The food can be checked at any time by:

• Reading the display

• Manual checks (using a finger or a needle,
or applying pressure)
• Inserting the IQT® sensor.

Hints
Guide cooking temperatures:
Celery: 110°C
Potatoes: 115°C

Safety hints
• Caution! Hot steam!
Take care not to scald yourself!
• Caution! The containers and grids are hot!
• Make sure that the mobile oven rack
is properly secured!

Notes

21
„Dry heat“mode
Basic setting
Preselected temperature: 160°C

Two red bars light up in the Clima window.

ClimaPlus Control® restricts the level of own humidi-
ty to 100%, i. e. the humidity released by the food
products is retained in the cooking cabinet.

Operating:
Select “Dry heat”

Set temperature

Set time/continuous operation or core temperature

If necessary, select ClimaPlus Control® /humidity.

In order to do so, press the „Magic eye” key and set
the max. admissible level of humidity with the central dial.
The setting can be anywhere between 100 and 0%.

ClimaPlus Control® can be used to restrict the humidity in

the cooking cabinet. Red bars and the relevant percentage show
the humidity level in the cooking cabinet. The more red in the display,
the drier the atmosphere in the cooking cabinet (in other words the
humidity level is lower).

All additional functions (except “Cool down”) can be integrated.

.
160 C
Preheating
Preheat the unit until the set temperature is reached.

Generally,
the preheating temperature is the same as Loading/unloading
the cooking temperature. - Ensure that the grid shelves and/or mobile oven racks are
properly secured.
With pan-fried food, frozen products or gratins, - The door of the unit can be opened at any time. The unit
preheat the unit to 300°C. automatically switches itself off; the fan continues to rotate.

Checking Safety hints

The food can be checked at any time by:
• Caution! Hot vapours! Take care not to burn yourself!
• Reading the display
• Caution! The containers and grids are hot!
• Manual checks (using a finger or a needle,
• Make sure that the mobile oven rack
or applying pressure)
is properly secured!
• Inserting the IQT sensor.

22
“Dry heat” mode
Advantages

• 300°C back-up capacity - especially when fully loaded

• Very short preheating periods
• Excellent quality food
• Less fat
• Cooking is possible on all levels
• Less cooking time needed compared to traditional methods
• Partial batches can be unloaded at any time,
e.g. à la carte/right on time.

Sample dishes

• Mise en place
Sweating bacon, roasting bones, preparing natural meat
juices, allowing dough (yeast) to rise.

• Starters
Meatballs, meat puddings, gratinated vegetables, vegetable
pies, sirloin, chicken wings, finger food, fast food, duck breasts,
quiches, shortcrust pastry, tartlets, blind baking.

• Soup garnishes
Profiteroles, cheese croutons, cheese straws.
Food is browned evenly on all sides without having to be turned

• Roasts/main courses
Steak, rump steak, T-bone steak, porterhouse steak,
liver, hamburgers, chicken legs and breasts, half or whole
chickens, turkey, pheasant, quail, meat in breadcrumbs,
breaded convenience food, fried chicken, vegetarian cutlets,
loin, duck breasts, sausages in natural skins, pizzas.

• Side dishes
Potato pancakes, fried, roast and baked potatoes, potato
soufflés, duchesse potatoes, etc.

• Desserts
Sponges, marble cakes, plain cakes, fancy cakes,
flaky pastry, fleurons, croissants, bread, rolls, baguettes,
shortcrust pastry, frozen apple puffs.

Cooking methods
Roasting, grilling, baking, gratinating.

23
„Dry heat“mode
Hints
• Cooking times • Gratinating
Cooking times depend on the quality, weight, tempera- of soups, light and dark meat dishes, fish, mussels,
ture, humidity contents and size of the product. asparagus, chicory, broccoli, fennel, tomatoes, toast.
Do not overload grids or containers, to enable air Preheating: to 300 °C
to circulate evenly. After loading, set to the convenient temperature.
Containers: Use grids or containers (20 mm) to gratinate
• General hints toast, steaks and soups.
- Preheating to 300 °C, Set „ClimaPlus Control®“ to 20% – if necessary,
in order to build up sufficient stored heat. adjust setting to load volume and type of food.
- Do not open the door of the unit before the fan stops
rotating so that as little heat as possible escapes while • Baking
the food is being loaded. Preheating: Preheat to baking temperature. With a
- Load the unit as quickly as possible to prevent full load, you may need to preheat to a higher tempera-
a drop in temperature in the cooking cabinet. ture.
- Use ClimaPlus Control during cooking (with a full load) The baking temperature is 20° to 25°C lower than in
in order to allow excess moisture to escape conventional ovens.
When baking bread and rolls, use only every second shelf.
• Pan-fried cuts Baking tins should not be higher than 70 mm.
Rule of thumb: well done: If there is excessive humidity in the cooking cabinet, use
allow approximately 8 to10 minutes cooking time per „ClimaPlus Control®“ to reduce it to the preset level. For
centimeter of meat thickness. ideal heat transmission, use granite enamelled containers
Preheating: to 300 °C. and trays.
When baking deep-frozen products, preheat to
Ideal cuts: 1,5 to 2 cm
300 °C – do not defrost.
– medium, 5-6 minutes.
Defrost frozen bread dough/bretzels and let it rise for a
Do not tenderize the meat with a mallet, and do not flour it.
short time (Use: Teflon coated aluminium trays).
Containers: The advantage of grids is that the top and Do not forget the special „Humidifying“, „Half fan speed“
bottom of joints, etc. will brown evenly. Ensure that the and „half power“ functions.
same thickness and cuts of similar sizes are placed on the
same grids.
Breaded products: All conventional types of bread-
crumbs can be used. Browning of food is improved by
coating the surface with either fat or a paprika oil mix-
ture. Press the breadcrumbs firmly onto the meat, cover
with melted fat and do not overload the unit.
ClimaPlus Control®
The elimination of excess humidity at the end of the
clima-grilling program provides for best browning results.
Preheating grids (à la carte)
Preheating of grids will provide cuts with the typical grill
marks .

Place pan-fried food preheated on grids:

e.g. lamb chops, dry heat mode, ClimaPlus Control® 10%.

24
„Dry heat“ + „Moist heat“
Basic setting
Preselected temperature: 160 °C

The combination of moist and dry heat is visible in

the Clima window. The moisture level is set to 90%
(shown in blue).

Operating:

Select „Moist heat“ and „Dry heat“ simultaneously

Set temperature

Set time/continuous operation or core temperature

If necessary, select ClimaPlus Control®.

Press the „Magic eye“ key and set the desired level of
humidity with the central dial.
The setting can be anywhere between 100 and 0%.

ClimaPlus Control® is used to measure and regulate

the humidity in the cooking cabinet. Checking
A blue/red bar and the relevant percentage show The food can be checked at any time by:
the humidity level in the cooking cabinet. • Reading the display
The more blue in the display, the moister the atmosphere • Manual checks (using a finger or a needle, or applying
in the cooking cabinet (in other words, the higher the pressure)
humidity level). The more red in the display, the drier • Inserting the IQT sensor.
the atmosphere in the cooking cabinet (in other words,
the humidity level is lower). Loading/unloading
- Ensure that the grid shelves and/or mobile oven racks
All additional functions (except Humidifying and Cool down) are properly secured.
can be integrated. - The door of the unit can be opened at any time. The unit
automatically switches itself off; the fan continues to rotate.
Preheat the unit until the set temperature is reached.

Generally, the preheating temperature is the same Safety hints

as the cooking temperature
• Caution! Hot steam and vapours!
(except with deep-frozen bakery products)
Take care not to burn yourself!
• Caution! The containers and grids are hot!
• Make sure the mobile oven rack is
properly secured!

25
„Dry heat“ + „Moist heat“
Advantages

• Extremely short preheating periods

• Excellent quality food
• Food does not dry out and has excellent crusts
and crackling
• Automatic basting, which reduces weight loss
• Joints are moist and have the right consistency
• Intensive, gentle cooking
• Less fat
• Large joints of meat are cooked evenly
• Roasts have a firm consistency which makes portioning
easy
• Less cooking time needed compared to traditional methods
• Partial batches can be unloaded at any time,
e.g. à la carte/right on time.

Sample dishes
“Moist and dry heat” in combination

• Mise en place
Roasting bones.

• Starters
Quiches, vegetable pies, flans, moussaka, lasagne,
cannelloni, paella. Large joints of meat are cooked evenly

• Roasts/main courses
Roasts (beef, veal, pork, lamb, poultry, game), roulades,
stuffed vegetables (peppers, aubergines, onions, cabbage,
etc.), vegetable gratins (cauliflower), turkey legs, stuffed
breast of veal, ham noodles, leg of pork, belly pork,
various omelettes.

• Side dishes
Gratinated potatoes, frozen products, baked potatoes.

• Desserts
Yeast doughs, choux pastry, cream puffs, apple strudel.

• Miscellaneous
Bread, rolls (frozen dough)

Cooking methods
Combi-steaming, combi-roasting, combi-baking, glazing,
gratinating, humidifying, basting.

26
„Dry heat“ + „Moist heat“
Hints
• Do not place joints too close together, • Baking
so that they cook evenly. Yeast doughs, flaky pastry and choux pastry should
• Meat fibres must be placed parallel to the air circulation. be cooked on granite enamelled trays.
This will make it easier for heat to be absorbed and
will reduce the cooking time.
• Joints with rinds or larger pieces of meat should be
steamed for approximately one third of the cooking time.
• Catch the condensation in a container placed on a lower
shelf and add it to the lightly roasted bones for the sauce.

• Preparation of sauces
- Place a high-sided container on the bottom shelf.
- Add bones, mirepoix and seasonings to the container
and let them roast under the meat.
- Add the collected stock.
- Leave under for the duration of the cooking process.
- The result is a concentrated sauce.
Preparing sauces in granite enamelled containers

Reheating

Operating

• Reheating temperature
For best results, average temperatures
should be between 100°C and 140°C,
but the temperature can be varied
for different products.

• Reheating time
The reheating time depends on the product,
product temperature, number of plates,
fullness and desired serving temperature,
but as a general rule should be approximately
5 to 8 minutes for food arranged on plates.
Checking
ClimaPlus Control The food can be checked at any time.
for reheating
To avoid puddles of water • Ideal serving temperature: 70-75 °C
and dried-up edges, the ClimaPlus The serving temperature can be controlled by using
setting should be between 40% and 60%. the the IQT-Sensor.
• Change the set values as required.

27
„Dry heat“ + „Moist heat“
Reheating

Advantages

• No loss of heat.
• Quality is retained or even improved, since you have
more time to arrange the plates and dishes, and can
ensure that the food looks attractive.
• All food can be reheated without being covered.
• There is no time limit between cooking and reheating
or serving.
• Can be used for banquets, large functions, travel groups,
à la carte meals, free-flow and convenience loading,
and relay cooking.
• Can be used anywhere (in canteens, large industrial
kitchens or the catering trade).
• Staff work more efficiently.

Sample dishes

• Starters
Spaghetti, cannelloni, lasagne, vegetable dishes,
cheese noodles, quiches, spring rolls, onion flans.

• Soup garnishes
Dumplings, pancakes, vermicelli, noodles, pasta squares.

• Roasts/main courses
Roasts, meatloaf, pies, frozen meat and fish, vegetable
burgers, leg of pork, leg of veal, roasts with crackling (cooked
in beer), roulades, stuffed vegetables, ready-to-serve meals.

• Side dishes
Rice, potato pancakes, noodles, vegetables, potatoes
(mashed, gratinated, soufflés), french fries.

• Desserts
Apple strudel, cheesecake, hot fruit, stewed fruit.

Time saving
No more warming food up and keeping it warm.
Pre-cooked food can be reheated using the cook chill
method. Food can be reheated on plates and dishes or
in containers.

28
„Dry heat“ + „Moist heat“
Reheating

Hints
• Reheating utensils
Porcelain plates, earthenware, glass, silver dishes, copper
pans, brass beakers, aluminium, stainless steel, chrome.

• For banquets and travel groups

Reheat food on plates, using the mobile plate rack
for plates up to 31 cm in diameter
- Large quantities - saves time
- Loading and unloading is fast
- Shorter serving times, so more economical,
more customers, more turnover.

• Heat the food on the serving utensils: this helps

to retain heat when the food has to be transported
a long way before it is served.

• Heat retaining hood: for bridging short periods or for

transporting food.

• Arrange the food evenly on the plates or dishes and do not

place too close together. Reheating on plates using the special transport trolley. Available for table and floor models.

• Mise-en-place: season and lightly butter first. This saves

brushing the food with butter while it is being served.

• Sauces:
Place a small amount on the plates or pour over the food
after reheating.

• Procedures which frequently re-occur can be programmed

individually.

• “ClimaPlus Control”: Humidity in the cooking cabinet

can be controlled individually, to ensure that it is just right
for all kinds of products. The humidity setting can be
changed at any time, even while the food is being cooked.

• Don’t forget the set programs in the program library

(see page 42).

• Variable reheating
You can select your individual reheating program to suit
particular types of food in any ClimaPlus Combi cooking
mode.

Heat retaining hoods for the mobile plate rack. Available for table and floor models.

29
Cooking with the IQT sensor
Advantages
• Possibility of checking the actual core temperature at any
time, thanks to the automatic compensation of irregularities
when inserting the IQT sensor.
• The IQT sensor is easy to insert. The various measuring
points cover a larger area of the core and facilitate the
detection of the core temperature.
• Perfect results, e.g. roasts "à point” via intelligent detection
of the actual core temperature and temperature of the
food.
• Excellent, reproducible quality products.
• No overcooking of joints, less weight loss, perfect results.
• Staff are free to get on with other work while the food
is being cooked.
• Guarantees high, constant quality standards as opposed
to traditional methods (needle, fork, finger, lips, or cutting
test slices).

Function
Automatic detection of the actual core temperature of food, Perfect results “à point” every time, with the IQT sensor.
even if the IQT sensor is inserted inaccurately. Measurement
of the core temperature of food to regulate the cooking
process. No risks and perfect results without any need for
additional control.

Cooking mode
Can be used in all modes.

Operating
Insert the IQT sensor into the center of the thickest part of
the food. Sensor must be clean and cold when inserting.

• Select the cooking mode.

• Set cooking temperature.

• Set core temperature– display shows the preselected

temperature. 70 C 25
Target temp. Actual temp.
• The timer is not in operation.

• A buzzing sound indicates that the preselected temperature

has been reached and the unit switches itself off .

30
Cooking with the IQT sensor
• The timer is not in operation.

SENSOR
If the IQT® sensor is not set or is completely incorrectly set,
the wording "SENSOR” will flash in the cooking cabinet
display,

"POSITION” … in the clock display

and a buzzer will sound. POSITION
• A buzzing sound indicates that the preselected temperature
has been reached and the unit switches itself off .

Time query Hints

• When roasting meat for slicing, set the core temperature
approx. 5°C lower than usual, as the joint continues to
Press: timer display shows how long the cook during the cool down phase.
food has been cooking for • To avoid holes in the meat (caused by protein coagula-
tion) cool the IQT sensor before using it.
• Set temperatures and cooking modes may be changed
whenever necessary.
• The core temperature can be programmed.

Safety hints
• The IQT sensor may be hot.
• Never allow the IQT sensor to hang loose outside
the cooking cabinet.
• Before removing a load,
take the IQT sensor out of the food.

Perfectly cooked food and reduced weight loss. Juicier roasts.

31
Cooking with the IQT sensor
General information General information
on core temperatures in meat on core temperatures in meat

Meat Core Meat Core

temperature temperature

Beef Pork
Rare 45°C Well done 75-80°C
bleu

Medium rare 50°C Cured 68°C

Saignant

Medium 52-58°C
a point Lamb
Well done 79°C
Well done 75 – 85 °C
bien cuit
Mutton
Well done 82°C
Veal
Pink 72 °C
Well done over 77°C Poultry
Well done 85°C

Notes

32
Cooking with the IQT sensor
Core temperature values Core temperature values

State Core State Core

temperature temperature

Beef Mutton
Fillet of beef medium 55-58°C Saddle light pink 70-75°C
Sirloin medium 52-56°C Saddle well done 80°C
Beef rose well done 85-90°C Leg light pink 75-78°C
Roast beef well done 80-85°C Leg well done 82-85°C
Aitchbone well done 90°C

Pork Lamb
Leg well done 75°C When the meat is well done, the core temperature
Leg light pink 65-68°C varies between 79°C and 85°C. The colour of the meat core
is grey, slightly pale pink. The meat juice is clear.
Saddle slightly light pink 65-70°C
Shoulder well done 75°C
Belly/stuffed well done 90°C
Belly well done 80-85°C
Poultry
Knuckle, roasted well done 80-85°C
Chicken well done 82°C
Knuckle, cured well done 80-85°C
Goose well done 82-90°C
Ham juicy 68°C
Turkey, duck well done 82-90°C
Smoked pork chops 65-70°C
(buffet slices) 55-60°C
Knuckle, pickled well done 75-80°C
Ham in breadcrumbs well done 65-70°C
Pies, patés, etc.
Tongue well cooked 85-90°C
Pies 72-74°C
Pig’s head 75-82°C
Meatloaf 70°C
Terrines 60-70°C
Galantines 65°C
Veal
Ballotines 65°C
Saddle light pink 65-70°C
Foie gras 45°C
Leg, top-side, well done 78-80°C
fricandeau
Kidney well done 75-80°C Salmon 60°C
Shoulder well done 75-80°C Pike 63°C
Breast well done 75-90°C Fish mousse 65°C
(often stuffed or boned)

33
IQT key: +Profile
IQT key: Program library
What are COOKING PROFILES and how do
they work?
RATIONAL cooking profiles are stored ideal procedures for
+PROFILE
cooking meat, in particular for roasts such as leg of lamb,
roast of pork etc.
control tasks and helps you get the most out of your unit.
The special feature of these intelligent profiles is that they To achieve these top-quality results - compared to meat cook-
detect automatically the size of the meat and the volume of ed in a conventional combi-steamer - the cooking process for
food in the cooking cabinet. In addition, with the assistance of a profile runs through a sequence of changing temperature
the IQT sensor, they also determine the exact core temperature and humidity settings, in the product-specific ideal climate.
of the food, the remaining cooking time and the current level of The „intelligent“ software of the cooking profiles keeps the
browning. The profiles are self-regulating, i.e. they adjust the food under „observation“ by automatically and continuously
cooking processes to the size of the meat and the load of food measuring and recalculating the data of the relevant
in the cooking cabinet, giving you top-quality results in terms of cooking process. It can automatically detect the size of the
the following points: joint, thus ensuring that the desired core temperature is
• Center of joint: Even if the IQT sensor is inserted inaccurately always reached at the same time as the ideal degree of
(sensor not exactly on core) the automatic detection of the browning).
actual core temperature ensures that the meat fibres inside
the joint are really "tender” (with just the right texture) and
are beautifully moist all the way through, until just below the Easy operation
browned skin. Set the desired degree of browning and the target core
• Outer skin: The different settings (1 - 7 lighter/darker) allow temperature and leave the rest to the ClimaPlus Combi®. The
you to regulate the degree of browning and crust crispness recommended settings are given in the table on page 36. Once
to perfection and to easily adjust it to your customer’s taste. the roast has been in for about one third of the total cooking
The colour, real „roast“ flavour and crispy crust come time, the timer display will automatically show the remaining
automatically, and the drying effect caused by the time.
browning is only minimal. This will enable you to ascertain the availability of your CPC well
• Weight loss in the joint is therefore automatically kept to in advance and plan and match simultaneously cooking proces-
a minimum. ses ahead of time.
• The indication of the remaining cooking times allows for bet-
ter planning of cooking processes, reduces the amount of

Operating:
• Deselect the cooking modes and programming.

+PROFILE
• Press the IQT key: +PROFILE appears on the corresponding
display.

• Activate the program using the Program/Star key.

• The temperature display on the cooking cabinet door shows

the preselected setting:

Set the desired level of browning while the figure "4” is

flashing. When it stops, press the cooking temperature key
BROWN 4
and use the central dial to select the convenient level of
browning.

34
IQT key: +Profile

72 C
• The IQT sensor display shows a preselected core temperature
of 72°C.

Press the IQT sensor key and use the central dial to set the
desired core temperature. 70 C
• Use the Program/Start key to confirm and activate
+PROFILE.

Since +PROFILE operates with all 3 cooking modes, the clima

window will permanently display a blue-red barcode and the
keys for combined Moist heat /Dry heat will be activated.

Simultaneously, the target core temperature appears to the

left of the IQT sensor display, and the actual temperature to
the right. 70 10
Target temp. Actual temp.

00 : 32
On reaching a third (±10 min.) of the cooking time, the
remaining cooking time is shown on the clock display.

SENSOR
If the IQT® sensor is not set or is completely incorrectly set,
the wording "SENSOR” will flash in the cooking cabinet
display,

"POSITION” … in the clock display

and a buzzer will sound. POSITION
What can or can’t be cooked using the profiles?
Basically, the cooking profiles require joints of meat of at least
8 cm in diameter, since the program is intended for best possible
roasting results.
You should load cuts of meat of approximately the same size and
insert the IQT sensor in the thickest part of the joint.
The emphasis with the profiles is on roasting. In other words, the
minimum cooking time should never be less than 30 or 40 minu-
tes. This means that +PROFILE is not suitable for: chickens, ducks
or other small birds (use Clima Grilling for these), pan-fried food
and smaller fillets of meat, chops, etc.

35
IQT key: +Profile
Hints: Recommended settings for browning level
+PROFILE is a program of its own, so it may not be and final core temperature
inserted into another program and used as a programming Product CT Recom. browning Temp. range
step. You may, however, copy it to create individual cooking Joint of veal 75-80 °C level 1-5 130-190 °C
profiles (see chapter: Copying of programs, P. 50). Meatfarce 68-72 °C level 1-6 130-210 °C
Turkey breast 72-75 °C level 1-4 130-170 °C
The control panel is blocked during the entire program Knuckle of veal 80 °C level 1-4 130-170 °C
execution (apart for the few exceptions indicated below). This Stuffed belly
is to prevent the settings you entered from being altered of pork 80-85 °C level 5-7 190-230 °C
accidentally. Neck of pork 75 °C level 1-7 130-230 °C
Knuckle of pork 82 °C level 7 190-230 °C
To stop execution of the +PROFILE program, it is necessary to Shoulder of beef 82-85 °C level 1-3 130-150 °C
switch off the CPC . Silverside 82-85 °C level 2 140 °C
Rump roast 78-82 °C level 1-2 130-140 °C
If the door is open, the program is simply interrupted and the Topside of beef 78-82 °C level 1-2 130-140 °C
execution continues as soon as the door is closed. The recommended level of browning corresponds to the temperature
range indicated in this table.
Hints: Seasoning mixes with high sugar contents and spices which
The following functions can still be selected during program
encourage browning should be used sparingly when cooking
execution: with the upper browning levels.
• HACCP
• Scale

36
IQT key: +LT cooking
LT cooking (Low-temperature cooking)

Advantages
• A gentle cooking process which cooks the meat
(finishes it off) slowly and retains its intrinsic taste.
• Less weight loss, thanks to the mild climate conditions in
the cooking cabinet. The meat retains its juice, stays moist
and the weight loss is further reduced.
• The rapid cooling after roasting prevents edges from over-
cooking. The colour of the meat is uniform when carving.
• Possibility of cooking overnight, by means of the automatic
cook and hold phase (up to 24 h).
• Optimum climate conditions in the cooking cabinet inten-
sify the natural finishing off process of meat.
• Perfect finishing off of recently slaughtered meat. Less loss of moisture when meat is cooked and then portioned.

• No need to control food while it is being cooked; climate

Temperature range
and air circulation adapt themselves automatically to the Preheating Pro-
gressive
different types of products. phase
cooling-
down
• Less moisture loss when the food is portioned. phase
Finishing off phase Cook and hold
Searing (actual core temperature =
phase target core temperature)

Up to 24 hrs.

Operating New

• Deselect cooking modes and programs

• Press IQT key

+LOW-T
• Use central dial to select + LT cooking

• Activate the program using the Program/Start key

• The preselected settings appear on the cooking tempera-

ture and IQT sensor display. 130°C 58°C
Note:
If the IQT® sensor is not set or is completely incorrectly set,
the wording "SENSOR” will flash in the cooking cabinet
display, "POSITION” in the clock display and a buzzer will
sound. (see also pages 30 and 31).
37
IQT key: +LT cooking

150°C
• Press the temperature key and enter the desired cooking
temperature in the display

72°C
• Press the IQT sensor key and enter the desired cooking
temperature in the display

• Activate the program using the Program/Start key

Note:
The cooking temperature setting can be anywhere between
130 °C and 200 °C , the core temperature setting between
45 °C and 80 °C.

• + LT cooking operates with the dry heat mode, consequent-

ly, the red bar code appears permanently in the Clima win-
dow and the dry heat key is activated

150°C
• The desired cooking temperature appears in the display of
the cooking cabinet

PREHEAT
• The following appears in the timer display

When the preheating temperature is attained, the cooking

LOAD
cabinet display flashes the instruction"LOAD” on and off.

Load the CPC with the products and set the IQT sensor. Close
the door of the unit. The +LT cooking process begins.

After a while, the current core temperature (actual) appears

automatically on the IQT sensor display . 72 30
Finishing off: Target temp. Actual temp.
During this cooking phase, the core temperature increases
slowly in the low temperature range and the temperature
inside the cooking cabinet is made to match the core
temperature automatically.

This process ensures a uniform colour of the meat when

carving.

RIPENING
When the finishing off phase begins,the word"RIPENING”
appears automatically in the timer display.

38
IQT key: +LT cooking

HOLD
Holding:
As soon as the core temperature is equivalent to the entered
value, the word"HOLDING” appears in the timer display. This
cooking phase can take as long as 24 hours.

You may interrupt the holding phase at any time, by dese-

lecting the cooking mode. To do so, simply press the illumi-
nated cooking mode shown on the display. Recommended settings for core and slight
All displays go off, and the timer display goes back to indi- browning temperatures
cating the real time.
Product Recom. CT Recom slight browning temp.
If you’ve already slightly browned your meat, and wish to Prime Rib 52 °C 130-180 °C
continue roasting in the low temperature range, simply switch Topside of beef 55 °C 130-180 °C
to LT cooking in the finishing off phase. Leave the doors of Fricandeau 58 °C 130-150 °C
the CPC open. Observe the following hints and proceed as Leg of lamb 58 °C 130-170 °C

indi-cated under "Operating”: Turkey breast 75 °C 130-160 °C

Sirloin 52-56 °C 130-190 °Ce
Do not alter the cooking temperature setting, select the
Shoulder of beef 55 °C 130-160 °C
convenient core temperature and start the LT cooking process
Roast beef 58-80 °C 130-150 °C
with the Prog./Start key.
Game 55-58 °C 130-170 °C
The slight browning temperature may be set anywhere between 130
Continue to press the Prog./Start key, until "RIPENING” and 200 °C, depending on the desired level of browning .
appears in the timer display.
Load the CPC, set the IQT sensor and close the door of the
unit.

The program starts automatically.

The slightly browned meat will cook gently in the finishing/

holding phase and the roast will be juicier and tender.

Hint:
+LT cooking is a program of its own, so it may not be To stop execution of the +LT cooking program, it is necessary to
inserted into another program and used as a programming switch off the CPC. In the holding phase, you may also stop it
step. by deselecting the displayed cooking mode.
You may, however, copy it to create your own LT cooking pro- If the door is open, the program is simply interrupted and the exe-
grams (see chapter: Copying of programs, p. 50). cution continues as soon as the door is closed.
The control panel is blocked during the entire program
execution (apart for the few exceptions indicated below). This The following functions can still be selected during program
is to prevent the settings you entered from being altered execution:
accidentally. • HACCP
• Scale

39
IQT key: +Delta-T
Advantages

• An effective and gentle way of roasting hams and large,

marinated, salted or cured joints of meat (topside of beef).
• The meat protein is coagulated at the start of cooking,
but the meat fibres can still expand. This stops protein from
escaping, as this process does not allow the surface to
stretch as a result of a crust forming at too early a stage.
• This gentle cooking method reduces the evaporation of
meat juices during cooking, the joint stays moist and tender
and the weight loss is minimized. Juicy roast ham – cooked very gently.

• This delicate cooking process ensures beautifully moist

joints of meat with just the right texture.

Temperature range
Function
The cooking temperature increases at the beginning in com-
pliance with the entered Delta temperature and approaches Cooking
temperature
the core temperature gradually during the cooking process.
The cooking temperature increases gently to100°C without Delta-T temperature Core
temperature
damaging the product. This reduces the evaporation of meat
juices during the cooking process.
0 hours Cooking time

Delta-T = the difference between the core temperature and

the temperature in the cooking cabinet. The Delta T temperature is the difference between the core temperature and the temperature in
the cooking cabinet .

Operating

• Deselect the cooking mode and the programs.

• Press the IQT key

• Use the central dial to select + DELTA -T

+DELTA-T
• Activate the program with the Program/Start key

• The preset values appear in the cooking cabinet tempera-

20 °C 67 C
ture and IQT sensor displays.
‘’
25 °C
Press the cooking cabinet temperature key and use central
dial to enter the Delta temperature

‘’
40
IQT key: +Delta-T

70 °C
Press the IQT sensor key and use central dial to enter the
core temperature

• Use the Program/Start key to confirm and activate +

DELTA-T

+ DELTA-T operates with the moist heat mode, consequently,

the blue bar code appears permanently in the Clima
window and the moist heat key is activated.

• The target core temperature appears to the left of the IQT

sensor display, and the actual temperature to the right of
the display.
70 10
Target temp. Actual temp.
Note:
If the IQT® sensor is not set or is completely incorrectly set,
the wording "SENSOR” will flash in the cooking cabinet Recommended Delta-T
display, "POSITION” in the clock display and a buzzer will and core temperature settings
sound. (see also pages 30 and 31). Product Recom. CT Recom. Delta-T temp.
Smoked pork 68 °C /\ 30 °C
Veal (shoulder) 80 °C /\ 40 °C
Hint: Prague ham 68 °C /\ 30 °C
The Delta-T temperature may be set anywhere between Ham on the bone 68 °C /\ 20 °C
20°C and 60°C, the core temperature between 45°C Burgundian ham 65-68 °C /\ 25 °C
and 99°C. Gammon 62-65 °C /\ 20 °C

+Delta-T cooking is a program of its own, so it may not be

inserted into another program and used as a programming
step.
You may, however, copy it to create your own Delta-T cooking
programs (see chapter: Copying of programs, p. 50).
The control panel is blocked during the entire program
execution (apart for the few exceptions indicated below).
This is to prevent the settings you entered from being altered
accidentally.

To stop execution of the +Delta-T cooking program, it is

necessary to switch off the CPC. In the holding phase, you
may also stop it by deselecting the displayed cooking
mode.
If the door is open, the program is simply interrupted and the
execution continues as soon as the door is closed.

The following functions can still be selected during program

execution:
• HACCP
• Scale

41
IQT key: Program library
With the IQT key you can select the applications of the skin. The chickens are cooked in a vertical position
Program library and on RATIONAL chicken grids. When they are subsequently
Additional function. reheated they can if desired be left on the grids.

The Program library is described below. Recommended products: Fresh chickens weighing
The addtional functions are described in the chapter "IQT 1000 g to 1100 g.
key: Additional Functions” (p. 57). The program includes a preheating step in order to ensure
sufficient stored heat.
The program library contains cooking programs for
various products and applications. The programs have been
developed and extensively tested by RATIONAL and give
you the assurance of excellent results every time. Deutsch *CROISSAN Español *CROISSAN
English *CROISSAN Portug *CROISSAN
Advantages: Francais *CROISSAN User
- Programs developed by Rational chefs
- Excellent results without testing in advance Program for baking croissants.
- No need to enter programs Recommended products: preprepared, deep frozen products.
Hint: Use aluminium trays coated with Teflon.
Each program is stored under its own name which allows The program includes a preheating step in order to ensure an
the product to be easily identified. ample amount of stored heat.

Depending on the user language chosen, the names will

appear in German, English, French, Spanish or Portuguese.
You can also assign a name in your own language. Deutsch *GRILHAEH Español *POLLO-ASA
You should register the names under “User”. English *ROASTCHI Portug *FRANGASS
Proceed as described under “Programming, Francais *P0ULROTI User
naming programs” (p. 46).
Program for grilling whole chickens.
The following programs are stored in the library: The chickens are cooked in a vertical position on the Rational
chicken grids. This ensures that they are cooked evenly both
Deutsch *BAGUETTE Español *BAGUETTE inside and outside. A special cooking profile guarantees that
English *BAGUETTE Portug *BAGUETTE chickens are always moist inside and crispy on the outside.
Francais *BAGUETTE User Because the chickens are cooked in a vertical position, the
cooking process is reduced to 35 minutes.
Program for baking baguettes.
Recommended products: preprepared, deepfrozen products. The chickens are ready for serving immediately.
Hint: Use aluminium trays coated with Teflon. The program Recommended products: Fresh chickens weighing
includes a preheating step in order to ensure sufficient stored 1000 g to 1100 g.
heat. The program includes a preheating step in order to ensure
sufficient stored heat.
Deutsch *CC-HAEHN Español *CCH-POLLO
English *CC-CHICK Portug *CC-FRANG
Francais *LF-P0ULE User Deutsch *REG-BANK Español *REG-BANQ
English *REG-BANQ Portug *REG-BANQ
Cook-chill chickens Francais *REG-ASS User
Program for cooking chickens. The chickens are fully cooked,
but the skin is only lightly browned.The second grilling phase Program for reheating food arranged on plates (ban-
(=„REG-CHIC“ program) is used to reheat the chickens to quet service).
serving temperature and to achieve the desired level of brow- The prepared plates are stored on a plate regeneration rack,
ning and crispiness chilled, reheated and taken to be served.
42
IQT key: Program library
This ensures a quicker turnaround for batches and quicker Program for reheating precooked chickens
service. (2nd grilling phase) from the „CC-CHICK“program.
The chickens are reheated in a vertical position on chicken
The program comprises two steps: grids. This program is used to brown the precooked chickens to
1. Preheating: The CPC is preheated to a temperature a crispy crust.
higher than the subsequent reheating temperature in order to Product: Precooked chilled chickens from the cook-chill
create a reservoir of heat. chicken program.

PRE HEAT Deutsch *REINIGEN

English *CLEAN
Francais *NETTOYAG
Español
Portug
User
*LIMPIEZA
*LIMPEZA

Once the preheating temperature is reached, the following

appears in the display Cleaning program for the ClimaPlus Combi®.

LOADING
Cleaning time: 40 minutes.
Please consult the chapter on "Manual cleaning” (p. 82).

and the buzzer sounds in intervals. Hints:

The CPC is now ready for loading. All library programs are fixed programs, i.e. they may not be
altered in the program library and they always retain their
2. Reheating original status. All fixed programs are identified by an initial
asterisk. If you wish to modify them outside the program
Deutsch *REG-CART Español *REG-ALCA library, copy them to your variable program memory and
English *REG-CART Portug *REG-ALCA make the necessary modifications (see chapter: Copying of
Francais *REG-CART User programs, p. 49).
With copied standard programs, the following additional
Program for reheating in day-to-day functions may be selected:
à la carte business. - Humidify
For loading precooked food on plates or dishes, - 1/2 fan impeller speed
or in containers, on an ongoing basis. - Phased fan impeller ventilation
- 1/2 power
Recommended products: See „Reheating“ in the chapter on - HACCP
„Moist + Dry heat" (p. 27). - Scale

Deutsch *REG-HAEH Español *POLLO-REG

English *REG-CHIC Portug *FRANGESQ
Francais *REG-POUL User

Operating:
• Deselect cooking modes and programs

• Press IQT key and use central dial to select the desired
program.

BAGUETTE
The three IQT logic programs appear in the display followed by
a series of asterisks. The standard program appears behind it, *
marked by an asterisk.

• Use the Program/Start key to activate the program.

43
Programming
Advantages
• Saves time, because the programs are available all the time.
• Staff are free to get on with other work while the food is
being cooked.
• The cooking program is fully automatic.
• Quality is assured for calibrated and convenience products.
• Standard cooking processes can be used even by untrained
staff, completely in line with your settings.

Operating
• Deactivate the cooking mode and open the door of the unit

• Press the Program/Start key

• Select the desired program number using the central dial.

Unallocated program locations flash on and off 10
• Once you’ve selected a cooking mode, you will find yourself
in the first step of the program. 10 / 1
Select the additional parameters, e.g. cooking climate,
cooking time, core temperature and any required additional
etc.
function.

• To generate a program step, select the corresponding

cooking method and then set the required parameters.
10 / 2
• When the program has ended, press ...
to save the settings

Checking
To check the program, open the door and continue to press
the Program/Start key until you’ve checked every step and
nothing appears in the display.

44
Programming: Preheating/Calling up programs
Option of setting preheat function in the Changing program settings:
first program stage:
• While a program is running, you can intervene and change
Advantages:
– the cooking temperature,
• You can define a preheat phase in the first program stage.
This generates a heat buffer in the oven prior to loading, – cooking time or core temperature,
which ensures that the desired cooking temperature is – moisture control and
reached more quickly, especially when cooking deep frozen – additional functions, at any time.
and chilled products. The stored program is retained unchanged.
You can save these changes by pressing
• Reliable and easy handling, as the "load” command
the temperature button and the
indicates that the required preheat temperature has been
program/start button; the text display
reached and the oven is ready for loading.
flashes for four seconds to confirm. +

Hints In order to be retained, changes must be saved for each

program stage.
• Preheat to the highest possible temperature (300 °C), in
order to build up sufficient heat buffer. • Programming of continuous operation is not possible.
• Load as quickly as possible in order to keep temperature • Retrospective insertion of program stages is not possible.
drop to a minimum.
• Preheat when baking - to baking temperature, but in the
case of a full load select a higher preheat temperature. Hints
• Free program areas flash.
Operating • You may also carry out all 9 stages of a program with
– Deselect cooking mode one item at different temperatures.
• For your individual programming, copy the programming

7
help section on pages 47 and 48.
– Call up the program

– Use the central dial to select the desired program number

Working with a stored program
– Select the cooking mode you wish to preheat with
1. Switch the unit on

13
Press the Program/Start key
– Set temperature of cooking cabinet
2. Select the desired program number using
the central dial. Example:
– Continue to press
until „PREHEAT“
appears in the display 3. Press the Program/Start key.

– The selection of a cooking mode automatically takes you to

the next program step. • The cooking steps are executed automatically
Continue now as described in the chapter "Programming” in sequence.
(p. 44).
• When the program finishes, a buzzer sounds and the unit
automatically switches itself off.

45
Programming: Naming programs
Naming programs

To identify your programs faster and more reliably you can

name them individually. Each name can contain up to nine
letters and appears in the text display.

Operating

• Deselect the cooking medium or program step

• Use the Program/Start key to call up the program

7
• Press the IQT key until an underscore or cursor
flashes under the first digit 7
• Select letters with the central dial and confirm with the
IQT key

• The cursor flashes to the right of the selected letter.

Select new letters and confirm as indicated above... B
• To save, press the IQT key until the underscore
disappears. BREAD
Hint Storing programs by name
- Each program can be named individually.
• If you save a product several times, the unit will assign - Programs which have been named are automatically sorted
index numbers, e.g. Chicken 1, Chicken 2, etc .... and stored in alphabetical order.
- When the program mode is called up, all named
programs are displayed first in alphabetical order,
followed by numbered ones in numerical order.
Storing saved programs - Program numbers which have been given a product name
The programs you save are stored by are no longer listed in the numeric display.
- program number or
- program name.
Hint:
Storing by program number Programs will be easier and quicker to find, if you enter
– The ClimaPlus Combi® stores programs by number first the letters and then the digits when naming them e.g.:

CHICKEN 3
automatically.
All saved programs are indicated by illuminated digits.
Unallocated programs flash on and off when selected.

46
Programming: Deleting programs/Programming aids
Deleting a program setting
Programs can be deleted as follows and need
not be overwritten.

• Select the appropriate program number 26

• Select the cooking mode

• 00.00 is automatically displayed

00:00
• Press Prog/Start for 5 seconds,
the displayed text disappears

• and the program location flashes again on and off.

Program number: Product: Belly of pork (with crust)

Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9

mo. + dry dry

Cooking mode mo. heat heat heat

100% 70% 70%

100 °C 160 °C 220 °C

30
Minuten 76 °C 78 °C

Special
functions - - -

Pro-tein Climate Crust

binding cok-ing
crust
swelling

47
Programming aids
Program number: Product:

Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9

Cooking mode

Special
functions

Program number: Product:

Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9

Cooking mode

Special
functions

48
Copying of programs
Copying of programs

1. Copying of standard programs

REG-BANK
Operating:
• Use IQT key and central dial to select the standard pro- *
gram.

• Press Program/Start key once to activate the program.

• Continue to press the IQT key until display flashes on and

53
off with an unallocated program location.

• You may either accept the proposed unallocated program

location or use the central dial to select one of your own
choice.

• Press the IQT key.

All displays go out, the standard program has now been
accepted in the variable program memory (1-99 locations).
The name of the selected program remains and the asterisk
placed before it is deleted.

Notes:
With copied standard programs, the following additional
functions may be selected:
- Humidify
- 1/2 fan impeller speed
- Phased fan impeller ventilation
- 1/2 power
- HACCP
- Scale

49
Copying of programs
2. Copying IQT programs

Operating:
• Select program and enter the required settings
(e.g. cooking cabinet temperature, core temperature etc.).
Do not use Program/Start key to activate, instead:
• Continue to press the IQT key until display flashes on and
off with an unallocated program location.
20
You may either accept the proposed unallocated program
location or use the central dial to select one of your own
choice.

Press the IQT key. All displays go out, the IQT program has
now been accepted in the variable program memory (1-99
locations). The name of the IQT program remains and the +
placed before it is maintained.

Hint
If a standard or an IQT program is copied into the variable
memory several times, an index number to the program name

BAGUETTE 1
is automatically attached for ease of identification.

e.g.

If you still wish to give the program a new name, proceed as

described under „Programming; Naming Programs“. +PROFILE 2
Notes:
With copied IQT® programs, the following additional
functions may be selected:
- Humidify
- 1/2 fan impeller speed
- Phased fan impeller ventilation
- 1/2 power
- HACCP
- Scale

50
Time settings
Continuous operation

Timer
Press the timer

The display shows

00:00 H:M
Continuous operation
Press timer, keeping it pressed for a moment

DURATION
The display shows

Setting the realtime

Operating

• Deselect cooking mode and program

• Press the timer for 10 seconds

(Skip start-time display)

• The display shows

REALTIME
• Set the desired real time using the central dial.

• Press the timer.

The real time is stored.

51
Time settings
Entering start time

Depending on how your kitchen is organized, you may let the

ClimaPlus Combi® switch on automatically,
provided: all cooking modes and programs are deactivated.

• Press the timer for 5 seconds

(Skip the duration display)

• The display shows

STRTTIME
• Set the desired start time using the central dial

• Press the timer.

The start time is stored.

The preset start time is stored in the memory

and does not have to be entered afresh every day.

Operating

• Input item to be cooked, time, etc. etc.

• Activate the start time by pressing first the timer and then
the Prog/Start key. Keep both keys pressed simultaneously
for a few seconds.

• While the unit is in standby mode waiting to switch itself

on, the current time and the start time appear alternately
in the display.

Selecting the start time for stored programs

(standard)
Select the first step of the program, press the timer and Hint
theProg/Start key as described above until the current time and
• Cooking processes entered manually and
the start time appear alternately in the display.
existing programs can all be started automatically.
Selecting the start time for stored programs (IQT):
Select IQT program without starting it. Instead: press the timer Safety hints
and the Prog/Start key as described above until the current time
and the start time appear alternately in the display. Caution! We must point out that keeping food, for
lengthy periods, in a cooking cabinet which
is neither chilled nor heated cannot be
recommended!

52
Additional function „Humidifying“
Advantages
• Doughs rise exceptionally well due to the quick addition
of moisture.
• Pastries shine slightly.
• Sudden addition of moisture.

Function
Sudden addition of moisture.

Sample dishes “Humidifying”

• Mise en place
Blind baking (tartlets, etc.).
• Starters
Profiteroles, vol-au-vents, baguettes, fleurons, flûtes.
• Soup garnishes
Profiteroles.
• Main courses
Ham in bread dough, smoked pork in yeast dough,
Wellington fillet etc.
• Desserts
Eclairs, cream puffs, flaky pastries, croissants, Danish
pastries, poppy seed cake, nut strudel.

Cooking mode
“Dry heat”.

Temperature range
120°C - 250°C cooking temperature.
Perforated aluminium strays conduct the heat more quickly and evenly to the underside of the food.

Operating
• Press “Humidifying” key

Hint
• Duration of humidifying: The moisture is produced
for as long as the key is depressed, or is restricted to four • Humidify pastries shortly after cooking has begun.
seconds (green LED shows function is activated).

Humidifying within a program

In all program steps involving dry heat or dry and moist heat
between 30°C and 300°C, the additional function
"Humidify” may be programmed. Dry heat
If the additional function "Humidify” is included in a
program step, the preset value of 70% humidity is displayed
in the climate window. This value may be adjusted using the Dry and moist heat
"magic eye”.

53
Additional function „Half fan speed“
Advantages
• Quiet in operation.
• Light pastries retain their shape, no fluttering of baking
paper.
• Light and sensitive products such as cheesecakes and
sponges rise evenly.

Function
Fan rotates at half speed.

Cooking mode
Can be selected with any cooking mode.

Sample dishes
Light items such as sponges, small pastries (e.g. profiteroles,
cheesecakes, meringues), cheese straws, flaky pastries, souf-
flés, stuffings, fillings (e.g. stuffed sole, stuffed fillet of beef). „Light“ pastries retain their shape.

Operating
• Select cooking mode

• Selected desired temperature, time or core temperature. / or

• Select “Half fan speed”

(green LED shows the function is activated).

1/2 fan speed, gas

• Input cooking process with item to be cooked, temperature

and time/core temperature

• Press IQT button

• Using the central control dial, select the additional
functions

1/2FAN
• The selected additional functions will be shown in the text
display

• Confirm with "Program/Start button”

Hints
• Half fan speed can be programmed.
• Combining “Phased ventilation” and “Half fan speed”
creates an even more gentle cooking climate.
• Ideal for baking heavy loaves of bread.

54
Additional function „Phased ventilation“
Advantages
• Gentle cooking climate.
• Less weight loss.
• Less power consumption.
• Ideal cooking at low temperatures.
• Gentle heat transfer.

Function
The fan operates at set intervals.

Cooking mode
Can be selected with any cooking mode.

Sample dishes with “Phased ventilation”

• Starters e.g. cooking joints with “binding time”

Sirloin (cold/warm), saddle of venison, saddle of veal,

loin of pork, turkey breast, duck breast, goose liver,
poultry breast.
Constant cooking temperature

• Main courses
Leg of lamb, sirloin (cold/warm), turkey, Core temperature

smoked pork chops, ham, topside, legs of beef, Phased ventilation

veal and pork (exhibition pieces). ture

pera
tem
in core
Rise
• Cooking joints:
Cooking time
For example: combination of moist and dry heat 150°C,
Phased ventilation
core temperature 52°C - well done.
Once the core temperature has reached 40°C it is
no longer necessary to control the input of heat using full
fan speed - the heat stored in the food is sufficient for it
to be cooked using “Phased ventilation”. The meat juices
bind better and there is less weight loss.

Operating
• Select cooking mode.

• Enter desired temperature, time or core temperature.

• Press the key „Phased ventilation“ / or

(green LED shows function is activated).

Hints
• “Phased ventilation” can be programmed.

• For even gentler cooking, “Phased ventilation”

can be combined with “Half fan speed”.

55
Additional function „Cool down“
Advantages
• The cooking cabinet temperature is reduced quickly
and without harming materials.

• Staff are free to do other things

Function
Cools the cooking cabinet down quickly without harming
materials.

Operating
• Close the door.

• Select the “Cool down” key.

• The following appears in the display:

OPEN DOOR
• Open the door.

• The following appears in the display: COOLDOWN

The green LED shows the function is activated.
The current cooking cabinet temperature flashes on and off.

Safety hints
• Caution! The fan does not switch itself off
when the door is opened during “Cool down”.
• Use the “Cool down” function only if the
air baffle system is properly closed.
• Caution! Close the door before selecting
the “Cool down” function.
• The “Cool down” function
cannot be programmed.
• Never use cold water to cool
the cooking cabinet down!

56
IQT key: Additional functions

Special functions are applications which in general

are less used in day-to-day operation. This is why they
are not shown on the control panel, but can be called
up as required.

The special functions can be integrated into all manual or

programmed cooking processes.

The following special functions are available:

- Half-power
- Delta-T cooking
- HACCP logging
- ProgLock (programming lock)

Operating
• Enter the cooking process with: cooking mode,
temperature and time/core temperature

• Press the IQT key

• Select the desired special function with the central dial.

• The special function selected appears in the text display. e.g. E 1/2 OF
• Confirm with the “Program/Start key”.

57
IQT key: Additional function „Half power“ (E 1/2)
Advantages
• Power overloads are avoided by reducing the power draw.

Function
Uses only 50% of the mains power.

Cooking mode
Can be selected with any cooking mode.

Operating
Press the IQT key.

E 1/2 OF
• Select “E 1/2” using the central dial.

• Activate “Half power”using the “Prog/Start” key

E 1/2 ON
160 °C E
• An „E” following appears in the cooking cabinet display:

Hints
• Caution!
The additional function “E 1/2” may extend the cooking
time.

Notes

58
IQT key: Additional function „Delta-T cooking“
Advantages Temperature range

• A very gentle way of roasting hams and large, marinated

joints of meat.
Cooking cabinet
temperature

Function Core
temperature
Because the temperature in the cooking cabinet rises slowly, Delta-T temperature
with a constant difference from the relevant core tempera-
ture, the meat undergoes a longer cooking process.
0 hours Cooking time
Delta-T = the temperature difference between the The Delta-T temperature is the difference between the core temperature and the cooking cabinet
core temperature and the cooking cabinet temperature. temperature.

Cooking mode
Can be selected with any cooking mode.

Operating
• Press the IQT key.

• Select “Delta” with the central dial.

DELTA OF
DELTA ON
• Activate using the “Prog/Start” key

25 °C
• The following appears in the cooking cabinet display:

‘’
70
• Set the target core temperature.

30 °C
• Press the temperature key and enter the delta temperature
in the cooking cabinet display.

‘’
Hints
• Experience shows that the Delta-T temperature generally
resides between 25 °C and 60 °C. „Delta-T“ can be pro-
grammed and all three cooking modes can be selected.

59
IQT key: Additional function „HACCP“
Advantages
• The standard interface (9-pin SubD plug) allows you to
print out data on cooking processes online and to log it
at any time.
• For your safety: reference logs document your standard
of work.

The following data is logged:

Data output every 60 seconds (in ASCII format)
– batch number
– time
– cooking program number or name
– cooking cabinet temperature
– core temperature
– door open / door closed

Function
The process data can be output via the interface.
The data can be output in the following ways:
You will need a PC and the RATIONAL PC program.
For further details, consult the appropriate manual.

Operating
• Connect the PC with the RATIONAL PC program

• Press the IQT key.

HACCP OF
• Use the central dial to select “HACCP”.

HACCP ON
• Confirm using the “Prog/Start” key

.
1 60
• A flashing dot appears in the display to show the logging:

For configuration of the RATIONAL PC program, refer to the

users manual.

The output of cooking data is terminated by:

• the timer expiring
• the core temperature being reached
• the cooking mode being deselected

60
IQT key: Additional function „Program lock“
Unallocated program locations do not flash on New password
and off! Activate and deactivate as follows: Factory settings
Password = RATIONAL
- Select the operating mode e.g.
In order to cancel the alarm, General:
open the door or set the time Enter the old password for authorization,
then enter the new password twice.
- Press the IQT key
and use the central dial - Select operating mode e.g.
to call up
“LOCK ON/“LOCK OFF”. - Press the IQT key
and use the central dial
- Press the Prog/Start key. to call up
The timer display shows ”LOCK OFF”/”LOCK ON”.
********, and the first
digit flashes on and off. - Press the Prog/Start key.
The timer display shows
- Use the central dial “********”, and the first digit
to enter the password flashes on and off.
RATIONAL (the factory setting).
- Select the characters
- Select characters using for the old password
the central dial. with the central dial.
Use the timer key to
- Use the timer key to move move forward until
forward, and the cooking cabinet the password is complete.
temperature key to confirm.
- Once all characters have been entered correctly,
- The password can have fewer than eight digits. use the cooking cabinet temperature key to select
“LOCK ON“ or “LOCK OFF”
- Once all characters have been entered correctly,
use the cooking cabinet temperature key to select - Press the central dial.
”LOCK ON” or “LOCK OFF” The timer display shows
“********” and the first digit
- Save the desired status flashes on and off.
using the Prog/Start key.
- Use the central dial to select and enter
- If the program lock is active, no programs the characters for the new password.
can be stored and “LOCK ON“ Move on to the next digit by
appears in the IQT display

- Pressing the Prog/Start key. The timer display

shows “@@@@@@@@”, and the first digit
flashes on and off.
Attention!
- Repeat the new password (confirm!)
In case of not knowing the password
anymore, an authorised service agency
has to be consulted for a reset. - Save the desired status using the Prog/Start key.

61
National settings
The ClimaPlus Combi can be adapted to suit your own Language setting
national requirements and can talk to you in your own The ClimaPlus Combi “talks” to you in your language.
language. Users can choose time and temperature settings In other words, all text entries can be called up in the
and the language in line with their own preferences. following languages:
• DEUTSCH
Time format • ENGLISH
You can choose between two different formats for displaying • FRANCAIS
the time. • ESPANOL

- 24-hour clock 24:00 • PORTUG

If you would like ClimaPlus to use another language, you can

AM : PM
program in everything that appears in the text display in your
- 12-hour clock own language via the “user” setting. The advantage of this
is that everyone in your kitchen is able to understand the
ClimaPlus Combi messages.
Enter the USER language
Operating: Converting the temperature from °C to F
– Deselect the cooking mode The ClimaPlus Combi can use either Celsius or Fahrenheit.
– Press the expert key You can choose between:
– Use the central dial to select the program names
to be changed. Unit CPC display Temperature range
– Hold the expert key down until an underscore (“_”) °C [CELSIUS] 30°C - 300°C
flashes in the first position °F [FAHRENH] 85 F - 575 F
– Use the central dial to select the desired letters
(move forward by pressing the timer symbol)
– To save, hold the expert key down
until the underscore disappears.

Mode Position German English French Spanish Portuguese

number
Low water alarm 9 WASSER WATER EAU AGUA AGUA
T PCB 9 T-PLATINE T-PCB PLATINE T PLATINA-T PLACA-T
Cooking cabinet 9 T-GARRAUM T-CABINET CELLULE T CAMARA-T CAMATA-T
T generator 9 T-KESSEL T-GENERAT CHAUD T GENERA-T GERADOR-T
Fan motor defective 9 MOTOR DEF MOTOR-DEF MOT DEF MOTOR-DEF MOTOR DEF
Enter realtime 8 ECHTZEIT REALTIME HORLOGE HORAREAL HORAREAL
Enter start time 8 STRTZEIT STRTTIME H DEPART INI-HORA INI-HORA
Continuous operation 8 DAUER CONT-RUN DIRECT CONTINUO DURACAO
Cooldown 9 COOLDOWN COOLDOWN COOLDOWN COOLDOWN COOLDOWN
Start 9 START START START INICIAR INICIAR
Button 9 TASTE BUTTON TOUCH E PULSADOR PULSADOR
Pre-heating 8 VORHEIZE PRE HEAT PRECHAUF CALENTAR ESQUENTA
Loading 8 BELADEN LOADING CHARGER CARGAR CARREGAR
Open door 9 TUER AUF OPEN DOOR PORTE PUERTA PORTA
Reset 9 RESET RESET RESET REINICIAR REINICIAR
Lock programming 9 PROG AUS PROGLOCK NON PROG CORTAPROG CORTAPROG
Unlock programming 9 PROG EIN UNLOCK PROG PROG PROG
For after-sales service KESSEL <O GENER <0 CHAUD <0 GENER <0 GERAD<0
For after-sales service E-10000 E-10000 E-10000 E- 10000 E-10000
For after-sales service E-DD E-DD E-DD E-DD E-DD

62
National settings
Operating:
• Switch the unit off and on again.

• Press the temperature key and timer together for about

10 seconds. +

24:00 AM:PM
1. Selecting the time format
• Use the central dial to choose the desired time format,
and press the cooking cabinet temperature key.

ENGLISH
2. Selecting the language
• Use the central dial to choose the desired language, etc.
and press the cooking cabinet temperature key.

3. Selecting the temperature unit

• Use the central dial to choose the desired temperature,
and confirm all entries with the prog/start key.
CELSIUS etc.

• If you have chosen the “user” language, press the

cooking cabinet key instead of the prog/start key.

WATER
• The first term appears in the display for
cooking cabinet temperature, e.g.

• The term is repeated in the text display, and there

is a flashing underscore (the cursor) under the first letter. WATER
• The central dial can be used to replace the letter
individually.

• Confirm the letter by pressing the IQT key

• The cursor flashes under the next letter. Proceed as above.

• Go to the next term by pressing the cooking cabinet key.

Proceed as above.

• To end the entry, confirm with

Hint
If you do not want to change all the national settings,
but only the time format, you can immediately leave
the national settings by pressing the prog/start key.

63
ClimaPlus Combi® with Dot-Matrix (Japanese)
Following messages/program names, which are represented in English language in the manual,
are displayed in your ClimaPlus Combi® version in japanese writing:

Engl. terms japanese Engl. terms japanese

Water Brown

T-PCB Hold

T-Cabinet Maturing

T-Generat Limescale

Motor-Def Searing

Real Time Cooldown

STRTTIME Produkt

Cont-Run Too

Cooldown Small

Start Position

Button Sensor

Preheat Abort

Loading End

Reset Activ

Proglock Cleanjet

Unlock Container

Opendoor Refill

Delta Too hot

E 1/2 Cleaner

HACCP Rinser

Password Close door

Japanisch Rinse

ON Standard

OFF +Level 0

64
ClimaPlus Combi® with Dot-Matrix (Japanese)
Following messages/program names, which are represented in English language in the manual,
are displayed in your ClimaPlus Combi® version in japanese writing:

Engl. terms japanese

+Level 5 6

Level 0

Quick

The following characters are available for writing your own program names:

65
ClimaPlus Combi® with Dot-Matrix (Chinese Old)
Following messages/program names, which are represented in English language in the manual,
are displayed in your ClimaPlus Combi® version in Chinese Old writing:

Engl. terms Chinese Old Engl. terms Chinese Old

Water Hold

T-PCB Maturing

T-Cabinet Limescale

T-Generat Searing

Motor-Def Cooldown

Real Time Produkt

STRTTIME Too

Cont-Run Small

Cooldown Position

Start Sensor

Button Abort

Preheat End

Loading Activ

Reset Cleanjet

Proglock Container

Unlock Refill

Opendoor Too hot

Delta Cleaner

E 1/2 Rinser

HACCP Close door

Password Rinse

On Standard

Off +Level 0

Brown +Level 5 6

66
ClimaPlus Combi® with Dot-Matrix (Chinese Old)
Following messages/program names, which are represented in English language in the manual,
are displayed in your ClimaPlus Combi® version in Chinese Old writing:

Engl. terms Chinese Old

Level 0

Quick

The following characters are available for writing your own program names:

67
ClimaPlus Combi® with Dot-Matrix (Chinese New)
Following messages/program names, which are represented in English language in the manual,
are displayed in your ClimaPlus Combi® version in Chinese New writing:

Engl. terms Chinese New Engl. terms Chinese New

Water Brown

T-PCB Hold

T-Cabinet Maturing

T-Generat Limescale

Motor-Def Searing

Real Time Cooldown

STRTTIME Produkt

Cont-Run Too

Cooldown Small

Start Position

Button Sensor

Preheat Abort

Loading End

Reset Activ

Proglock Cleanjet

Unlock Container

Opendoor Refill

Delta Too hot

E 1/2 Cleaner

HACCP Rinser

Password Close door

Chinesisch Rinse

On Standard

Off +Level 0

68
ClimaPlus Combi® with Dot-Matrix (Chinese New)
Following messages/program names, which are represented in English language in the manual,
are displayed in your ClimaPlus Combi® version in Chinese New writing:

Engl. terms Chinese New

+Level 5 6

Level 0

Quick

The following characters are available for writing your own program names:

69
Examples beef and veal
Food Hints Container/Grids Preheat 1st Step

Filet steaks 200 g grid

300°C 260°C, 3 min. 10%
Sirloin 200 g grid
300°C 260°C, 3 min. 10%
Roastbeef, Prime Rib 2 piece each grid grid

Braised Beef ca. 10 kg per container cns container 65 mm

Fill in mire poix and stock 180°C 135°C, 95°C,

60%
Beef roulades 180 g, 30 piece each container cns container 40mm
180°C, 135°C, 95°C,

60% 60%
Beef- boiled, Rump, Meat and Mire poix 2/3 cns container 40mm
Veal-tongue

Filet of beef Wellington 2 pcs. aluminium perforated

280°C 220°C, 5 min., 20%
Cutlet of veal 250 g grid
300°C 260°C, 3 min. 10%
Filet of veal Trimmed and brushed with oil grid and
Filet of beef, breaded cns container 20 mm 300°C, 10% 260°C, 3 min. 10%
Liver of veal slices of 180 g granit enamelled
300°C, 10% 200°C, 5 min. 70%
Loin and Roasts of veal 2-3 kg, 2 each per grid grid and
cns-container 20 mm

Veal- breast,-stuffed 2-3 piece each grid grid and

and knuckles cns-container 65 mm

Breaded escalop 80 -100 g, brush with oil granit enamelled

of veal each grid for 8-10 pieces 300°C, 10% 230°C, 5 min. 10%
Bones of veal for sauce 2 kg each container and 2/3 of Mire poix granit enamelled 20 mm
200°C, 10% 150°C, 90 min. 40%

70
 Remember that the capacities given always relate to a full load. In some cases reducing the size of the load can improve the
quality of the food. Food is a natural product. The temperatures and times given are therefore for guidance only, and may need to
be individually adapted.

2nd Step 3rd Step IQT-program Approx. loading capacity

6x1/1 10x1/1 10x2/1 20x1/1 20x2/1
72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.
Cool down 쒆 to 85°C 54 °C, 10%
60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.
Cool down 쒆 to 85°C 53 °C, 10%
+LT cooking, 58°C 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.
Searing Temp. 180°C
24 kg 40 kg 80 kg 80 kg 160 kg

75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.

+Delta-T, 6 60 24 kg 40 kg 80 kg 180 kg 60 kg

95°C
24 kg 40 kg 80 kg 80 kg 160 kg
130°C, 50°C, 20% 200°C, 54°C, 20%
60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.
Cool down 쒆 to 85°C 54°C, 10%
24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.
Cool down 쒆 to 85°C 54°C,
60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

+Profile, brown 4 24 kg 40 kg 80 kg 80 kg 160 kg

75°C
+Profile, brown 5 24 kg 40 kg 80 kg 80 kg 160 kg

75°C
60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

12 kg 20 kg 40 kg 40 kg 80 kg

71
Examples pork and lamb
Food Hints Container/Grids Preheat 1st Step

Legs of lamb grid

without bones

Loin of lamb Up to 16 pcs. each grid grid

300°C 260°C, 3 min. 20%
Lamb chops ca. 70 g each piece grid
24 pieces on a grid 300°C 260°C 54°C 10%
Bones of lamb 2 kg and 2/3 Mirepoix granite enamelled 20 mm
for sauce 200°C 150°C, 90 min. 40%
Smoked pork loin 2 pcs. each grid grid
Pickled leg of pork
Ham knuckles
Meat farce 1 kg each form cns container

Sparribs Steam first, marinade and grill grid

100°C 100°C, 60 min. 100%
Medallions of pork filet 70 g each piece grid
20 pieces on a grid 300°C 250°C 20% 58°C
Pork chop breaded Brush with oil, 5-6 piece each grid granite enamelled 20 mm
230°C 200°C, 10 min. 10%
Burgers 150 g, 14 pieces each grid granite enamelled
Meatloaf 300°C 200°C 40% 80°C
Meatballs 50 g, 30 pieces granite enamelled
300°C 180°C, 8 min. 40%
Roast of pork 2 piece each grid grid

Leg of pork 2 piece each grid grid

Roast of pork 2 pcs. each grid grid

with crackling
Pork knuckles
Bacon 20 slices on each grid granite enamelled
300°C 160°C, 14 min.

72
 Remember that the capacities given always relate to a full load. In some cases reducing the size of the load can improve the
quality of the food. Food is a natural product. The temperatures and times given are therefore for guidance only, and may need to
be individually adapted.

2nd Step 3rd Step IQT-program Approx. loading capacity

6x1/1 10x1/1 10x2/1 20x1/1 20x2/1

+LT cooking 58°C 6 pcs. 9 pcs. 18 pcs. 18 pcs. 36 pcs.

Searing Temp. 180°C

Cool down 쒆 to 85°C 54°C 20% 72 pcs. 160 pcs. 320 pcs. 320 pcs. 640 pcs.

144 pcs. 240 pcs. 480 pcs. 480 pcs. 960 pcs.

12 kg 20 kg 40 kg 40 kg 80 kg
+Delta-T, 6 20
2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.
80°C
+Profile Braun 1
18 kg 30 kg 60 kg 60 kg 120 kg
75°C

250°C preheat 60% 180°C, 20 min. 40% 9 kg 15 kg 30 kg 30 kg 60 kg

72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

48 pcs. 80 pcs. 160 pcs. 160 pcs. 320 pcs.

86 pcs. 140 pcs. 280 pcs. 280 pcs. 560 pcs.
18 pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs.

180 pcs. 300 pcs. 600 pcs. 600 pcs. 900 pcs.
+Profile Brown 2
24 kg 40 kg 80 kg 80 kg 160 kg
72°C
+Profile Brown 4
24 kg 40 kg 80 kg 80 kg 160 kg
72°C
+Profile Brown 6-7
18 kg 27 kg 54 kg 54 kg 108 kg
80°C

120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

73
Examples sausages, terrines and gratins
Food Hints Container/Grids Preheat 1st Step

White sausages Grids and hooks grid

100°C 75°C 70°C
Sausages Core temperature cns perforated 20 mm
to regenerate 100°C 75°C 70°C
Liver dumpling cns container 20 mm
100°C 80°C, 15 min.
Tins Filling of 200 g grid or
cns container 20 mm 100°C 100°C, 40 min.
Rillettes in jares Glas must be heat resistant grid or
cns container 20 mm 100°C 100°C, 50 min.
Grill-sausages 2 kg each grids granite enamelled
300°C 180°C, 5 min. 10%
Terrine Forms filled perfect grid
100°C 78°C 72°C
Pate grid
100°C 80°C 70°C, 100%
Terrine of goose liver grid
100°C 75°C 58°C
Lassagne or Canneloni cns container 40 mm
260°C 160°C, 35 min. 60%
Potatoe gratin cns container 40 mm
260°C 160°C, 35 min. 60%
Vegetable gratin cns container 40 mm
260°C 160°C, 35 min. 60%
Moussaka cns container 40 mm
260°C 160°C, 35 min. 60%
Quiche Lorraine Portion of 8 cm cns container
260°C 160°C, 25 min. 60%

74
 Remember that the capacities given always relate to a full load. In some cases reducing the size of the load can improve the
quality of the food. Food is a natural product. The temperatures and times given are therefore for guidance only, and may need to
be individually adapted.

2nd Step 3rd Step IQT-program Approx. loading capacity

6x1/1 10x1/1 10x2/1 20x1/1 20x2/1

160 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

12 kg 18 kg 36 kg 36 kg 72 kg

24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

15 kg 25 kg 50 kg 50 kg 100 kg

120 Port. 200 Port. 400 Port. 400 Port. 800 Port.

120 Port. 200 Port. 400 Port. 400 Port. 800 Port.

120 Port. 200 Port. 400 Port. 400 Port. 800 Port.

120 Port. 200 Port. 400 Port. 400 Port. 800 Port.

180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

75
Examples game and poultry
Food Hints Container/Grids Preheat 1st Step

Saddle of venison Bristling with bacon, grid or 20 mm

insert a spear into the backbone granite enamelled Standard setting 58°C, 130°C Searing Temp.
Leg of venison Remove bones grid or
cns container 65 mm Standard setting 58°C, 130°C Searing Temp.
Shoulder of venison Bristling with bacon cns container 65 mm
Standard setting 58°C, 130°C Searing Temp.
Saddle of hare Bristling with bacon grid or 20 mm
granite enamelled 180°C 130°C 54°C 40%
Leg of hare Bristling with bacon add hot sauce 20 mm
180°C 140°C 72°C 90%
Pheasant Bard the pheasants grid or 20 mm
granite enamelled 200°C 160°C, 20 min. 20%
Wild duck Bristling with bacon grid or 20 mm
granite enamelled 180°C 140°C, 45 min. 20%
Chicken boiled For salad and starters cns container 40 mm
100°C 85°C 78°C
Turkey 4 kg, save juice grid
160°C 130°C, 100 min. 40%
Goose grid or 40 mm
granite enamelled 100°C 100°C, 20 min.
Duck breast NT-Weiter garen grid or 20 mm
Barbarie granite enamelled 180°C 160°C 54°C 40%
Chicken to roast Rube dry seasoning 900 - 1100 g Chicken grilling grid

1. Cook and Chill Use a blastchiller

Chicken, production Chicken grilling grid

2. Cook and Chill Take out of fridge some minutes before

Chicken, regenerating Chicken grilling grid

Chicken legs Use grid grid

Duck 1,5 - 2 kg, 8 pieces Duck grilling grid

180°C 150°C, 50 min. 100%

76
 Remember that the capacities given always relate to a full load. In some cases reducing the size of the load can improve the
quality of the food. Food is a natural product. The temperatures and times given are therefore for guidance only, and may need to
be individually adapted.

2nd Step 3rd Step IQT-program Approx. loading capacity

6x1/1 10x1/1 10x2/1 20x1/1 20x2/1
+LT cooking 6 pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs.

+LT cooking 18 kg 30 kg 60 kg 60 kg 120 kg

40 lbs 66 lba 132 lbs 132 lbs 264 lbs
+LT cooking 18 kg 30 kg 60 kg 60 kg 120 kg
40 lbs 66 lba 132 lbs 132 lbs 264 lbs

24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs.

220°C, 5 min. 20% 18 pcs. 30 pcs. 60 pcs. 60 pcs. 120 pcs.

9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.

18 kg 30 kg 60 kg 60 kg 120 kg

150°C, 10 min. 40% 4 pcs. 6 pcs. 12 pcs. 12 pcs. 24 pcs.

40°C, 60 min. 40% 150°C, 60 min. 30% 4 pcs. 6 pcs. 12 pcs. 12 pcs. 24 pcs.

130°C 54°C 40% 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

GRILHAEHN 16 pcs. 24 pcs. 48 pcs. 48 pcs. 96 pcs.

(1) CC-HAEHN 16 pcs. 24 pcs. 48 pcs. 48 pcs. 96 pcs.

(2) REG-HEAN 16 pcs. 24 pcs. 48 pcs. 48 pcs. 96 pcs.

GRILHAEHN 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

180°C, 20 min. 30% 6 pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs.

77
Examples fish, mussels and crustaceans
Food Hints Container/Grids Preheat 1st Step

Salmon (whole) Use IQT-sensor grid and

20 mm 100°C 75°C, 60°C
Salomon trout 160 g grid or 20 mm
100°C 75°C, 6 min.
Salmon steak 160 g grid or
20 mm 100°C 80°C, 8 min.
Salmon souffleé Timbales, Cocott, Dariolform grid
100°C 70°C, 15 min.
Turbot filet 160 g 20 mm
100°C 75°C, 6 min.
Halibut 160 g 20 mm
100°C 75°C, 6 min.
Sole roulades 80 g, roll together 20 mm
100°C 75°C, 6 min.
Plaice Brush with oil 20 mm
granite enamelled 300°C 220°C, 10 min. 20%
Panfried trout Tied mouth and tail together 20 mm
granite enamelled 300°C 250°C, 15 min. 20%
Boiled trout brush with oil 20 or 40 mm
100°C 100°C, 10-15 min.
Mussels White wine, vegetablen 40 or 65 mm
100°C 78°C, 10 min.
Fish dumplings Kenels of 40 mm 20 mm
100°C 75°C, 8 min.
Terrine of fish grid
80°C 72°C 62°C
King Prawns 20 mm
granite enamelled 300°C 260°C, 3 min. 10%
Pike-perch 160 g of filet, with skin, brush with oil 20 mm
granite enamelled 230°C 200°C, 4 min. 90%

78
 Remember that the capacities given always relate to a full load. In some cases reducing the size of the load can improve the
quality of the food. Food is a natural product. The temperatures and times given are therefore for guidance only, and may need to
be individually adapted.

2nd Step 3rd Step IQT-program Approx. loading capacity

6x1/1 10x1/1 10x2/1 20x1/1 20x2/1

2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.

60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

60 Port. 100 Port. 200 Port. 200 Port. 400 Port.

180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.

30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.

30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.

6 kg 10 kg 20 kg 20 kg 40 kg

300 pcs. 500 pcs. 1000 pcs. 1000 pcs. 2000 pcs.

9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.

180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

79
Examples vegetables
Food Hints Container/Grids Preheat 1st Step

Broccoli Fresh 40 mm perforated

100°C 100°C, 12 min.
Cauliflower Fresh and whole 40 mm perforated
100°C 100°C, 20 min.
Brussels sprouts Fresh and cut the strung 40 mm perforated
100°C 100°C, 15 min.
Spinach Fresh 65 mm perforated
100°C 100°C, 4 min.
Kohlrabi Turnibs Fresh and cut the strung 40 mm perforated
100°C 100°C, 15 min.
Carrots Fresh and cut in sticks or slices 40 mm perforated
100°C 100°C, 15 min.
Green peas Fresh 40 mm perforated
100°C 100°C, 8 min.
Asparagus Fresh tied or lose 40 mm perforated
100°C 90°C, 30 min.
Tomatoes For tomatoe concasser 20 or 40 mm
100°C 100°C, 2 min.
Green beans Fresh, cool after steaming 40 mm perforated
perforated 100°C 100°C, 12 min.
Mushrooms Sprinkel with lime 40 mm perforated
100°C 100°C, 15 min.
Cabbage (Savoy) Leafs for blanching 40 mm perforated
100°C 100°C, 4 min.
Stuffed Peppers Turn open side on to the tray granite enamelled
180°C 160°C 75°C 30%
Cauliflower cheese Every second level, use sauce grid or 20 mm
300°C 250°C, 8 min. 20%
Vegetables in jars Filling of 1 litre grid or 20 mm
100°C 90°C, 40 min.
Vegetable pudding Timbale grid or 20 mm
100°C 90°C, 20 min.
Stuffed Cabbages Bleached cabbage leafs filled with meat 40 mm
granite enamelled 160°C 140°C, 40 min. 90%
Pan-fried mushrooms Preheat granite enamelled granite enamelled
300°C 200°C, 5 min. 20%

80
 Remember that the capacities given always relate to a full load. In some cases reducing the size of the load can improve the
quality of the food. Food is a natural product. The temperatures and times given are therefore for guidance only, and may need to
be individually adapted.

2nd Step 3rd Step IQT-program Approx. loading capacity

6x1/1 10x1/1 10x2/1 20x1/1 20x2/1

15 kg 25 kg 50 kg 50 kg 100 kg

12 Heads 20 Heads 40 Heads 40 Heads 80 Heads

15 kg 25 kg 50 kg 50 kg 100 kg

6 kg 10 kg 20 kg 20 kg 40 kg

15 kg 25 kg 50 kg 50 kg 100 kg

15 kg 25 kg 50 kg 50 kg 100 kg

15 kg 25 kg 50 kg 50 kg 100 kg

9 kg 15 kg 30 kg 30 kg 60 kg

225 pcs. 450 pcs. 900 pcs. 900 pcs. 1800 pcs.

15 kg 25 kg 50 kg 50 kg 100 kg

6 kg 10 kg 20 kg 20 kg 40 kg

9 Heads 15 Heads 30 Heads 30 Heads 60 Heads

75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.

90 Port. 150 Port. 300 Port. 300 Port. 600 Port.

45 pcs. 75 pcs. 150 pcs. 150 pcs. 250 pcs.

60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

160°C, 10 min. 20% 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.

6 kg 10 kg 20 kg 20 kg 40 kg

81
Examples eggs and potatoes
Food Hints Container/Grids Preheat 1st Step

Hard boiled eggs 65 mm perforated

100°C 100°C, 7 min.
Eggs en cocotte grid
100°C 90°C, 10 min.
Eggs Royal 40 mm
100°C 85°C, 45 min.
Scrambled eggs Whisk eggs before 40 mm
100°C 90°C, 20 min.
Salted potatoes Cut in quarters
100-150 mm perforated 100°C 100°C, 30 min.
Potatoes with skin
100-150 mm perforated 100°C 130°C, 40 min.
Knödel, 20 mm
Potatoe dumplings 100°C 100°C, 25 min.
Roasted potatoes 20 mm
granite enamelled 300°C 230°C, 15 min. 20%
Jacked potatoes Wrap big potatoes in aluminumfolie grid or 20 mm
300°C 200°C, 40 min. 90%
Maccaire potatoes Dress evenly on tray 20 mm
granite enamelled 300°C 220°C, 10 min. 20%
Rice Use water or stock, 1:2 40 or 65 mm
soak it will reduce cooking time 100°C 100°C, 20 min.
Wild rice Soak rice, 1:3 40 or 65 mm
100°C 100°C, 45 min.
Milk rice 1:3, use vanilla, sugar 40 or 65 mm
100°C 90°C, 40 min.

82
 Remember that the capacities given always relate to a full load. In some cases reducing the size of the load can improve the
quality of the food. Food is a natural product. The temperatures and times given are therefore for guidance only, and may need to
be individually adapted.

2nd Step 3rd Step IQT-program Approx. loading capacity

6x1/1 10x1/1 10x2/1 20x1/1 20x2/1

300 pcs. 500 pcs. 1000 pcs. 1000 pcs. 2000 pcs.

60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

12 Liter 20 Liter 40 Liter 40 Liter 80 Liter

12 Liter 20 Liter 40 Liter 40 Liter 80 Liter

24 kg 42 kg 85 kg 85 kg 170 kg

18 kg 36 kg 66 kg 66 kg 137 kg

180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

12 kg 20 kg 40 kg 40 kg 80 kg

120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

240 pcs. 400 pcs. 800 pcs. 800 pcs. 1600 pcs.

6 kg 10 kg 20 kg 20 kg 40 kg

6 kg 10 kg 20 kg 20 kg 40 kg

6 kg 10 kg 20 kg 20 kg 40 kg

83
Examples pastry, bread, rolls, desserts
Food Hints Container/Grids Preheat 1st Step

Apple Strudel Clarified butter 20 mm granite

enamelled or Alu perf. 250°C 170°C, 25 min. 20%
Sponge-cake sauber austreichen 20 mm
granite enamelled 300°C 180°C, 12 min. 60%

Sponge-cake Ø 26 cm,
for cake, every second level grid 300°C 160°C, 40 min. 60%
Puff-pastry, Fleurons Brush with oil 20 mm granite
enamelled or Alu perf. 180°C 160°C, 12 min. 90%
Small puff-pastry 20 mm granite
enamelled or Alu perf.
Short pastry 20 mm
granite enamelled 240°C 180°C, 5 min. 100%
Croissants 20 mm granite
enamelled or Alu perf.
Fruit compote Cut fruits evenly 65 mm
100°C 90°C, 8 min. 100%
Fruit compote Apple, Pears turned or cut evenly cns container
20 mm 100°C 90°C, 6 min. 100%
Stewed fruits Frozen mixed berries
grid 100°C 70°C, 4 min. 100%
Fruit-jars Ø 4“ /11 cm, for sample Pears grid or 20 mm
Filling of 1 litre 100°C 100°C, 60 min. 100%
Cabinet pudding Line a cake form with grid
(Folie or baking paper) 100°C 90°C, 45 min. 100%
Caramel Custard Dariolen, Cocotte or Timbales grid or 20 mm
100°C 85°C, 35 min. 100%
German style 40 mm
cheese cake granite enamelled 160°C 130°C, 60 min. 40%

Short-pastry 40 mm
granite enamelled 200°C 170°C, 25 min. 60%
Marble cake grid
180°C 160°C, 45 min. 60%
Bread dough Use humidifying key in the first minute 20 mm granite
enamelled or Alu perf. 180°C 160°C, 75 min.

100%
Biscuits Cut or form them evenly 20 mm
granite enamelled 180°C 160°C, 12 min. 100%
Savarin grid
200°C 175°C, 15 min. 60%
Sponge cake grid
Vienna style 200°C 160°C, 50-70 min. 100%
Toast bread dough Every second level 20 mm granite
enamelled or Alu perf. 220°C 180°C, 10 min. 100%
Baguette, Rolls Ready proofed 20 mm granite
enamelled or Alu perf.
Cinnamon Rolls Proof them in moist heat at 30°C 20 mm granite
enamelled or Alu perf. 220°C 190°C, 10 min. 80%
Plum cake 20 mm
granite enamelled 180°C 160°C, 35 min. 20%

84
 Remember that the capacities given always relate to a full load. In some cases reducing the size of the load can improve the
quality of the food. Food is a natural product. The temperatures and times given are therefore for guidance only, and may need to
be individually adapted.

2nd Step 3rd Step IQT-program Approx. loading capacity

6x1/1 10x1/1 10x2/1 20x1/1 20x2/1

6 pcs. 10 pcs. 20 pcs. 20 pcs. 40 pcs.

13 lbs 22 lbs 44 lbs 44 lbs 88 lbs
6 kg 10 kg 20 kg 20 kg 40 kg

6 Forms 10 Forms 20 Forms 20 Forms 40 Forms

200°C, 5 min. 60% 45 pcs. 75 pcs. size of150 pcs. items150 pcs.
backing 300 pcs.
CROISSAN

160°C, 8 min. 100% 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs.
CROISSAN 36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs.

90 Port. 150 Port. 300 Port. 300 Port. 600 Port.

180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.

90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs.

30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.

12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.

150 Port. 250 Port. 500 Port. 500 Port. 1000 Port.

150 Port. 250 Port. 500 Port. 500 Port. 1000 Port.

12 Forms 20 Forms 40 Forms 40 Forms 80 Forms

9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.

144 pcs. 240 pcs. 480 pcs. 480 pcs. 960 pcs.

30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.

12 Forms 20 Forms 40 Forms 40 Forms 80 Forms

180°C, 20 min. 30% 12 pcs. 20 pcs. 40 pcs. 40 pcs. 80 pcs.

BAGUETTE 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

36 pcs. 60 pcs. 120 pcs. 120 pcs. 240 pcs.

90 Port. 150 Port. 300 Port. 300 Port. 600 Port.

85
Accessories
Stainless steel: Granite enamelled containers:
• Rust free • Better heat conductivity •No sticking
• More stable through double flanging design! • Better baking quality – no greasy base
• Better handling quality • Better raising •Minimum fat consumption
• Long lasting • No loss in portioning – edges well formed

Perforated stainless steel: High gloss nickel plated grids:

• Perforated sides and corners – allows better steam circulation • For roasting, grilling and baking
• Large perforation diameter – better cooking quality
• Perforation even on the side walls CNS frying basket:
• Fat-free preparation of fried food
Perforated aluminium: • Three times greater filling depth than preparation on baking trays
• Better heat conductivity • Better crusts, crackling • Even browning without darker contact areas
• Teflon coating
Size Item Art.-No. Illustration Example Example for Equipment
(Depth) 6x1/1 10x1/1 10x2/1 20x1/1 20x2/1
1/3 Container 6013.1302 for fried potatoes, 3 6
GN CNS hamburgers, potatoe dumplings,
325 x 20mm thawing, vegetables, poaching
175 mm fish, side dishes
40mm 6013.1304 for vegetables, meat loaf, 3 6
vegetable casseroles,
steamed and poached fish,
hamburgers
65mm 6013.1306 for stuffed peppers, stews, 3 6
different fruit, egg royal,
vegetables, rice

1/2 Container 6013.1202 for fried potatoes, 2 4

GN CNS hamburgers, potatoe dumplings,
325 x 20mm thawing, vegetables, poaching
265 fish side dishes
mm
40mm 6013.1204 for vegetables, meat loaf, 2 6
vegetable casseroles,
steamed and poached fish,
hamburgers

65mm 6013.1206 for stuffed peppers, stews, 2 4

different fruit, egg royal,
vegetables, rice

Container 6015.1216 for vegetables without 1 2

perforated juice, side dishes,
CNS dumplings etc.
55mm
90mm 6015.1295 for vegetables, eggs, 1 2
blanching

140mm 6015.1215 for potatoes 1 2

Container 6014.1202 preparation of pan-fried cuts, 2 2

granite roasting of nuts and bones ect.
enamelled
20mm
40mm 6014.1204 2 2

65mm 6014.1206 1 1

Frying 6019.1215 for chips, wedges, calamari, prawns 2 4

basket
CNS

86
Accessories
Size Item Art.-No. Illustration Example Example for Equipment
(Depth) 6x1/1 10x1/1 10x2/1 20x1/1 20x2/1
1/1 Container 6013.1102 for roast potatoes, gratinating 6 10 5 20 10
GN CNS different dishes, saddle of hare,
530 x 20mm thawing etc.
325mm
40mm 6013.1104 for vegetables, meat loaf, 3 5 10
steamed and poached fish,
pastry, duck, goose etc.

65mm 6013.1106 for stuffed peppers, rice, 4 5 5 10 10

noodles, vegetables,
different fruits, stews etc.

100mm 6013.1110 for collecting stock, 1 2 2 4

boiled ham, preparation
of sauces etc.

Container 6015.1165 for vegetables without 3 5 6 10 10

perforated stock, different side dishes,
CNS dumplings etc.
55mm
90mm 6015.1195 for vegetables, eggs, 3 5 3 5 6
potatoes, blanching etc.

140mm 6015.1115 for potatoes 2 3 6 5 12

Container 6014.1102 for baking plain cake, biscuits, 6 10 6 20 10

granite- sponges, roasting, braising,
enamelled gratinating etc.
20mm
40mm 6014.1104 3 5 6 10 10

65mm 6014.1106 3 5 4 10 10

Container 6015.1103 for different pastries 6 10 20

aluminium perf.
Teflon coating
Grids 6010.1101 for large roasts, grilled meats, 6 10 6 20 10
CNS toasts, thawing, gratinating,
chicken, duck, goose,
high gloss 6010.1100 preserving etc.
nickel plated
1/1 Chicken 6035.1006 for cooking 8 chickens, 2 3 6 6 12
GN grilling each weighing between
grid 1000 g and 1500 g
H 8 - 1/1

Chicken 6035.1010 for cooking 10 chickens, - - 6 6 12

grilling each weighing
grid up to 1000 g
H 10 - 1/1

Duck 6035.1009 for cooking 8 ducks, 1 2 4 5 10

grilling each weighing between
grid 1600 g and 2200 g

Frying 6019.1115 for chips, wedges, calamari, prawns 2 4 6 10 10

basket
CNS

530x Chicken 6035.1011 for cooking 12 chickens, 2 3 - - -

373mm grilling each weighing up to 1000 g.
grid The grill mobile oven rack
H 12 - S is required

87
Accessories
Stainless steel: Perforated aluminium:
• Rust free • Better heat conductivity • Better crusts, crackling
• More stable through double flanging design! • Teflon coating
• Better handling quality
• Long lasting Granite enamelled containers:
• Better heat conductivity •No sticking
Perforated stainless steel: • Better baking quality – no greasy base
• Perforated sides and corners – allows better steam circulation • Better raising •Minimum fat consumption
• Large perforation diameter – better cooking quality • No loss in portioning – edges well formed
• Perforation even on the side walls
High gloss nickel plated grids:
• For roasting, grilling and baking

Size Item Art.-No. Illustration Example Example for Equipment

(Depth) 6x1/1 10x1/1 10x2/1 20x1/1 20x2/1
2/1 Container 6013.2102 for roast potatoes, 10 20
GN CNS saddle of hare, gratinating,
650 x 20mm thawing, vegetables, dumplings,
530mm hamburgers etc.
40mm 6013.2104 for vegetables, meat loaf, 5 10
hamburgers, steamed or poached
fish, duck, goose, vegetable
casseroles, pastries etc.
65mm 6013.2106 for stuffed peppers, rice, 2 5
vegetables, noodles, stews etc.

100mm 6013.2110 for collecting stock, boiled ham, 1 1

preparation of sauces etc.

Container 6015.2165 for vegetables without stock, 2 5

perforated dumplings etc.
CNS
55mm
90mm 6015.2195 for vegetables, eggs, potatoes etc. 1 2

Container 6014.2102 for baking plain cake, sponge rolls, 5 10

granite- pastries, biscuits, gratinating,
enamelled braising, roasting etc.
90mm
40mm 6014.2104
2 5

65mm 6014.2106
5 10

Container 6015.2103 for various pastries 10 20

aluminium
perforated
20mm

Grids 6010.2101 for large roasts (eg. pork, beef etc.), 7 15

CNS grilled meats, toasts, chicken, duck,
goose, gratinating, thawing,
high gloss 6010.2100 baking in moulds etc.
nickel plated

400 x Grids 6010.0103

600 mm CNS

Aluminium 6015.1000 for various pastries - -

trays, Teflon
coating

88
Accessories
The high operational performance of the unit is complemented by The stands and cabinets are made out of stainless steel and
an efficienty coordinated accessory line of accessories. Therefore, they guarantee a stable, practical installation of the unit.
the unit can be easily adjusted to meet individual requirements.

Stand UG I Cabinet US III

Frame completely out of stainless steel with shelf and Frame complete with shelf base, adjustable feet, and sides;
adjustable feet. also features 14 pairs of rails for 1/1 GN containers.

Stand UG II Cabinet US IV
Frame complete with shelf base and adjustable feet; also Frame complete with shelf base and adjustable feet; also
features 14 pairs of rails to take grids and GN containers. features 14 pairs of rails closed on all sides, with two duplex
swing doors.

Size of stands:
Model Article-No. Size mm Model Article-No. Size mm
6x1/1 and 10x1/1GN depth width height 10x2/1GN depth width height
UG I 6201.1020 638 788 720 UG I 6201.1022 707 1220 720
UG I-low 6201.1024 638 788 460 UG II 6201.2022 707 1220 720
UG II 6201.2020 638 788 720 UG I-low 6201.1023 707 1220 340
UG II-low 6201.2024 638 788 460 UG I for Combi-Duo 6201.1029 638 788 260
UG II-baking quantity 6201.2014 638 788 460 (Only CPC/CM/CD 61
400x600mm on CPC/CM/CD 61)
US III 6201.3020 640 904 720 Rack raiser 6201.1030 638 788 160
CPC/CM/CD 61
US IV 6201.4020 688 904 720 see page 9 Exhaust hood

89
Accessories
Completely made of nickel chromium steel
All rails feature
– tilt-resistant U profiles, to prevent GN containers tilting in
the mobile oven rack
– notched recesses, for fast loading and unloading
– Optional rail configuration on request

Extra mobile oven racks and transport trolleys increase the

cooking capacity, make work more efficient and enable loads
to be exchanged more quickly.

Table-top units 6 x 1/1 GN 10 x 1/1 GN 10 x 2/1 GN

With:
– locking devices to prevent anything sliding out by accident
– tilt security

Floor models
With:
– GN container locks at the front and back,
for loading and unloading from both sides
– four smooth-running castors (two with brakes)
– drip pan with drain valve

Size of Mobile oven racks:

Model Article-No.: Size mm
depth width height
6x1/1 GN 6020.1020 565 431 480
10x1/1 GN 6030.1020 565 431 740
10x2/1 GN 6030.1021 687 620 740
20x1/1 GN 6040.1020 835 540 1790
20 x 1/1 GN 20 x 2/1 GN
20x2/1 GN 6050.1020 978 730 1790
Grill rack 6x1/1 GN 6020.1022 565 431 480
Baking rack 6x1/1 GN 6020.1024 565 431 480
Grill rack 10x1/1 GN 6030.1024 565 431 740
Baking rack 10x1/1 GN 6030.1026 565 431 740

90
Accessories
For reheating precooked food on plates, e.g. for banquets.
The plates, which can be up to 310 mm in diameter,
are positioned exactly on support rings. The plate rack
is completely made of high-grade nickel chromium steel.

The plate racks for 6x1/1 GN, 10x1/1 GN and 10x2/1 GN

should only be used in conjunction with the transport trolley.

Sizes of Mobile Plate Racks:

Model Article-No. No. of Max. plate Size mm
plates height (mm) depth width height
6x1/1 GN 6007.1020 19 25 630 402 479
10x1/1 GN 6007.1021 31 25 630 402 740
10x1/1 GN* 6007.1023 25 32 630 402 740
10x2/1 GN 6007.1022 50 32 805 620 740
20x1/1 GN 6007.5020 62 25 835 540 1790
20x1/1 GN* 6007.5022 50 32 835 540 1790
20x2/1 GN* 6007.5021 100 32 981 730 1790 Example: 10 x 1/1 GN Example: 20 x 2/1 GN
20x2/1 GN 6007.5023 120 25 981 730 1790
* for plates covered with cloches, the max. total height of plate and cloches is limited to 72 mm

Transport trolley for table models

Enables easy transport and quick load changes.
Made completely of stainless steel. They can be locked into
the unit, includes 4 revolving casters (two with brakes).
Locks secure mobile oven rack to transport trolley, while
U-profiles prevent containers from tilting.

Size of Transport trolley

Model Article-No. Size mm
depth width height
6x1/1 GN, 10x1/1 GN 6003.1020 901 541 1000
6x1/1 GN,
10x1/1 GN-low 6003.1023 901 541 620
6x1/1 GN, 10x1/1 GN
Bake standard 6003.1025 901 541 1000
10x2/1 GN 6003.1021 1030 790 1000
10x2/1 GN-low 6003.1022 1030 790 620
6 x 1/1 GN and 10 x 1/1 GN 10 x 2/1 GN

91
Accessories
RATIONAL heat retaining hoods mean food can be kept warm
for 15-20 minutes between reheating and serving.
RATIONAL heat retaining hoods are available for all sizes of
unit.

Model Article-No.:
6x1/1 GN 6004.1007
10x1/1 GN 6004.1009
10x2/1 GN 6004.1014
20x1/1 GN 6004.1011
20x2/1 GN 6004.1012

Example: 10 x 1/1 GN Example: 20 x 1/1 GN

Ran-in rail for mobile oven rack

Run-in rail type 6x1/1 GN and 10x1/1 GN
Article-No.: 6021.1306

Run-in rail type 10x2/1 GN

Article-No .: 6021.1307

Hinging racks
Hinging rack for baking trays (400x600mm) Hinging rack for chicken grilling grids H 12-S
Type 61 Article-No.: 6020.1023 Type 61 Article-No.: 6020.1036
5 L-shaped guides (88 mm apart) 2 guides for grill trays, H 12
Type 101 Article-No.: 6030.1025 3 U-guides for 400 x 600 mm grill trays
8 L-shaped guides (88 mm apart) Type 101 Article-No.: 6030.1039
3 guides for grill trays, H 12
Hinging rack for meat trays (150x350mm) 5 U-guides for 400 x 600 mm grill trays
Type 61 Article-No.: 6020.1029
6 L-shaped guides 400x600 mm (88 mm apart)
Type 101 Article-No.: 6020.1031
10 L-shaped guides 400x600 mm (88 mm apart)

Containers with lids and grease drainage facilities

For collecting grease that drips down during grilling, and for disposing of it safely.
Grease drip container 1/1 GN
Height 40mm: Article-No.: 8710.1135
Height 65mm*: Article-No.: 8710.1136
*not for grill or mobile oven rack
92
Accessories
Combi-Duo CleanJet® complementary kit Combi-Duo
upper unit CPC/CM/CD 61 CPC/CM 61 upper unit CPC/CM/CD 61 CPC/CM 61
lower unit Electric Gas lower unit Electric Gas
CPC/CM/CD 61 Electric Art.-Nr.: 6008.1300 Art.-Nr.: 6008.1300 CPC/CM/CD 61 Electric Art.-Nr.: 6008.1313 Art.-Nr.: 6008.1313
CPC/CM/CD 101 Electric Art.-Nr.: 6008.1300 Art.-Nr.: 6008.1300 CPC/CM/CD 101 Electric Art.-Nr.: 6008.1313 Art.-Nr.: 6008.1313
CPC/CM/CD 102 Electric Art.-Nr.: 6008.1301 Art.-Nr.: 6008.1301 CPC/CM/CD 102 Electric Art.-Nr.: 6008.1314 Art.-Nr.: 6008.1314
CPC/CM 61 Gas Art.-Nr.: 6008.1309 CPC/CM 61 Gas Art.-Nr.: 6008.1315
CPC/CM 102 Gas Art.-Nr.: 6008.1307 CPC/CM 102 Gas Art.-Nr.: 6008.1316
In the case of CPC units must be used with CleanJet®!

UltraVent® condensation extraction hood Exhaust hood

Whether up front or at Keeps the air in the
outside catering events, kitchen fresh by removing
UltraVent® ensures a steam and hot vapours.
pleasant working For 6 x 1/1 GN and
environment, anytime, 10 x 1/1 GN units. Ideal
anywhere. The perfectly for small kitchens, counter
co-ordinated UltraVent® sales or party services.
condensation extraction
hood opens up unlimited
application possibilities.
The patented condensation technology of the UltraVent® Article-No.: Type
condensation extraction hood draws in steam completely and 6100.2000 CD/CM/CPC 61/101 Electric
conducts it to the integrated waste gas extraction system. 6100.2001 Combi-Duo Electric
Unpleasant cooking smells are substantially reduced. 6100.2004 CM/CPC 61/101 Gas
Complicated and expensive measures for waste gas For use with Combi-Duo 61/61 Electric the UG I for Combi-Duo is recommended.
extraction installations are now a thing of the past. When installing in Type 61 appliances, a rack raiser is recommended.

The ClimaPlus Combi® can be incorporated at any time into

existing systems without structural alterations.
The integrated heat recirculation system optimises energy
consumption and reduces water consumption by up to 50%.

Article-No.: Type
6100.2010 CD/CM/CPC 61/101 Electric
6100.2013 Combi-Duo Electric
6100.2011 CM/CPC 61/101 Gas
For use with Combi-Duo 61/61 Electric the UG I for Combi-Duo is recommended.
When installing in Type 61 appliances, a rack raiser is recommended.

Lamb and pork roasting spit

Lamb and pork roasting spit
Type 201 Article-No.: 6035.1003
Type 202 Article-No.: 6035.1002

93
Accessories
Trolley for special cleaners Cleaner and rinse-aid for CleanJet®
Trolley to hold the Only original RATIONAL products have been developed,
canisters for cleaners and coordinated and authorized especially for optimum cleaning
rinse aid agents; success with CleanJet®. Needless to say, RATIONAL cleaner
additional space for gives excellent cleaning results even when combi-steamers
up to 4 cleaning arms are cleaned in the traditional way by hand.
possible.
Special cleaning agent, 10 litres Article-No.: 9006.0137
Article-No.: 6003.1030 Rinse aid, 10 litres Article-No.: 9006.0137
Descaler, 10 litres Article-No.: 6006.0110

Picture selector switch for CPC/CM

Start your most important
programs with this simple, easy-to-recognise pictorial symbol
switch. Individual cooking sequences can be input into
12 symbol switches. Ideal for snacks and fast food,
supermarkets, butchers, and for large-scale catering systems.

Picture selector switch for CPC Article-no.: 8720.1392

Picture selector switch for CM Article-no.: 8720.1390

PC-program
The RATIONAL PC-program helps you with programming,
with managing programs and with monitoring cooking
processes. It also lets you manage one or more units via a
cable or modem link, so that even RATIONAL ClimaPlus
Combis® situated some distance away (e.g. in branches) can
be managed with ease.
Do you work in industrial catering or operate as a chain
operator, do you have multiple outlets or are you interested
in keeping full evidence in line with the HACCP/LMHV
guidelines? The RATIONAL PC-program can answer all your
needs.
Incidentally, the software also supports our CM range in
conjunction with the serial port.

94
Operating CleanJet®
Cleaning procedure
For reasons of hygiene and in order to prevent
For hygiene reasons and to avoid interruptions to
operational faults the ClimaPlus Combi® must be
operation, it is essential that the ClimaPlus Combi
cleaned daily after it has been used.
is cleaned every day at the end of operations.
When you switch off the power supply in your kit-
chen after you have finished cooking for the day,
The CleanJet® is a patented, fully automatic system for
please ensure that the electricity and water supply
cleaning the cooking cabinet of the ClimaPlus Combi®. There
for the CleanJet® are still switched on.
are four different cleaning steps to choose from depending on
It is advisable to check the temperature of the
how dirty the cooking cabinet is. Robust, tried and tested
cooking cabinet before switching on the CleanJet®
materials and innovative technology make the CleanJet® easy
system. Press the cooking cabinet temperature
to use and guarantee perfect cleaning results every time.
button. The current temperature will appear in the
display. If it is above 100°C, reduce the
Benefits for you:
temperature to below 80°C using the
• The CleanJet® is fully automatic. Simply select the
automatic cool-down function.
appropriate cleaning step, switch on the power and that's
NOTE!
it. ClimaPlus Combi® units are approved for unsupervised
Make sure that the CleanJet® moves up and down
operation, which means that CleanJet® can be left to get
during cleaning and that the spray heads rotate.
on with the cleaning after working hours or over night.
This is the only way to guarantee a satisfactory
• Now you can achieve perfect cleaning results without cleaning result. After cleaning, check that
having to worry about how much detergent to use and the cleaning solution is completely rinsed
how long to leave it on. CleanJet® does these chores for away.
you automatically effortless cleaning at the touch of a
button.
• The multi-step program adjusts temperatures, soaking times
and drying times depending on how dirty the cooking Follow the procedure described below:
cabinet is and calculates exactly how much detergent and
rinsing agent to use, ensuring perfect, hygienic cleaning • Make sure no cooking media or programs are selected.
results in accordance with HACCP every time. • Remove racks, trays, containers etc. Mobile oven racks and
• The CPC switches off automatically once the cleaning step run-in rails can be left in the cooking cabinet.
has finished, making for greater safety in your kitchen and • Insert Clean Jet® (see page 80). If the temperature is too
reducing supervision to a minimum. high, follow the instructions on page 77/78.
• Close the door of the unit.
• The various steps enable the cleaning process to be
adapted depending on how dirty the cooking cabinet is.
This means you can choose the step which is most suitable Hints:
for your particular requirements.
Using a damp cloth, wipe under the drip tray on the
• The cleaning mechanism, detergents and time / outside of the unit and around the glass panel on the
temperature settings are carefully co-ordinated to prevent inside of the door, including the door drip tray, to
the build-up of cooking residues and lime-scale, ensure that these areas are also cleaned properly. Replace
guaranteeing top food quality every time. the door drip tray before starting the CleanJet® system as
• Odourless detergent is applied automatically with the door water and detergent collect here during cleaning.
closed, protecting the users health and preventing unplea-
sant smells.

95
Operating CleanJet®
Once the CleanJet® has been placed in position the ClimaPlus
Combi® automatically goes into self-clean mode.

The following appears in the cooking cabinet

temperature display
CLEANJET
The pre-set cleaning step STEP 1 appears in the
IQT display.
STEP 1
Select the appropriate cleaning step, e.g. STEP 3 using the
central dial. STEP 3
Cleaning steps 1 to 4 and QUICK can be selected depending
on how dirty the cooking cabinet is (see table on page 79). To
select the additional steps 0 and 5/6, see page 73.

Start the CleanJet® system using the Program/Start button.

The following messages will appear during the cleaning step:

- Time display: time remaining until end of step.

00:50
- IQT® Sensor display: the program is running, i.e. is active.
ACTIV
CLEANJET
- IQT® display: CleanJet® has started.

END
Once the selected cleaning program has finished the buzzer
sounds for 20 seconds and END appears in the time display.

As soon as you open the door of the cooking cabinet, END

and ACTIVE disappear. CLEANJET and the number of the clea-
ning step which has just finished reappear. The CPC is then
CLEANJET
ready for another cleaning program.
STEP 3
As soon as you remove the cleaning arm the unit goes into The ClimaPlus Combi® is approved for unsupervi-
stand-by mode (the time appears in the display) and is ready sed operation. No-one needs to be present while
for cooking. the cleaning program is running or after it has
finished.

96
Operating CleanJet®
Selecting cleaning steps "0", 5 and 6

In addition to the steps mentioned above (steps 1-4 and

QUICK) you can also select steps 0, 5 and 6.

Follow the procedure described below:

• Do not insert CleanJet®
• After ensuring that no cooking medium is selected, hold
cooking cabinet temperature and clock button down
together for about 10 seconds
+
You are now in the menu for RATIONAL settings (see also
page 62 of the manual).
The time display will initially show the time system (choice of
24.00 or AM:PM). If you now press the cooking cabinet tem-
perature button you will come to the language selection opti-
on, then the °C/Fahrenheit F selection option and finally to
CleanJet® mode

The following appears in the cooking cabinet temperature

display CLEANJET
The time display shows STANDARD or the last selected step
STANDARD
STEP 0
Using the central dial you can choose the STANDARD step,
+STEP 0 and +Step 56.
e.g.

Confirm your program selection using the Program/Start but-

ton and slot the CleanJet® into position

The steps selected here supplement steps 1-4 and QUICK

offered in the IQT® display i.e.
• If you select "+STEP 0" you can also select step 0 from the
IQT® display. In other words, you can now choose from steps
0,1,2,3,4 and QUICK.

• If you select "+Step 56" you can also select Step 5 or Step 6î
from the IQT® display. In other words, you can now choose
from steps 1,2,3,4, QUICK and steps 5 and 6.

• If you select the STANDARD step you will be able to choose

from the basic steps 1,2,3,4 and QUICK mentioned above.

A description of the steps and details of how long

each takes are given on page 79.

97
Operating CleanJet®
Interrupting the cleaning program
Detergent/rinsing agent may escape as the rotary
If the cooking cabinet door is opened during the cleaning jet gradually comes to a halt. Important:
program the detergent / rinsing agent pump, the cleaning Hot steam may escape. Danger of scalding.
arm and the rotary jet are immediately switched off. Please open door slowly

Only open the door if absolutely necessary!

/
When the cleaning arm is removed, the message "RINSE/
START" appears in the IQT®-display, flashing alternately. RINSE
In this mode all cooking functions are locked.
START
To continue with the program slot the CleanJet® back in place
and close the door.
If necessary top up the rinsing agent in the dispenser.

Then press the Program/Start button until the rinse program

starts.

The following appears in the time display

00:03
The following appears in the IQT® Sensor display
RINSE
The following appears in the IQT® display
CLEANJET
The rinse program lasts around 3 minutes and flushes all resi-
dual detergent and rinsing agent out of the cooking cabinet
and the supply pipes. This means that no chemical residues
can get onto your food even if the cleaning program is inter-
rupted accidentally.

At the end of the rinse program the buzzer sounds. The time
display first shows "END" and, once the door has been ope-
ned, "CLEANJET". You can now either select another cleaning
step using the central dial or remove the CleanJet®. When the
arm is removed all displays apart from the time display disap-
pear and the unit is ready for cooking.

98
Operating CleanJet®
Interrupting the cleaning program

If you accidentally interrupt the cleaning step and want to

start the rinse program but have not replaced the arm or
closed the cooking cabinet door, the CPC will automatically
tell you that you have forgotten to do so:

If you press the Program/Start button when the door is open,

CLOSE DOOR
CLEANJET
the instruction CLOSE DOOR appears in the time display and
CLEANJET starts flashing in the cooking cabinet temperature
display.
The buzzer also sounds.
Slot the arm into place and close the door.

You can now start the rinse program by pressing the

Program/Start button.

To guarantee perfect cleaning results please ensure that there

is sufficient detergent and rinsing agent in the dispenser.

Insufficient detergent and rinsing agent

If the detergent or rinsing agent runs out while the cleaning

step is running the buzzer sounds for about 30 seconds.

The IQT® Sensor display indicates whether detergent

or rinsing agent is required.
CLEANER / RINSER
CONTAINER /
A message in the IQT® display indicates that the dispenser
needs filling.

Fill the dispenser within 4 minutes (see page 81) and restart REFILL
the cleaning program by pressing the Program/Start button.

For safety tips and information on refilling the dispenser see

page 81.

Tip:
If the rinse-aid refill container is empty and there is no
rinse-aid available, it is possible to refill it with water once
only.

99
Operating CleanJet®
Insufficient detergent at the end of a step Once the door has been opened "CLEANJET" will be dis-
or after the refill time has expired played in the clock display and "LEVEL" in the IQT-display.

If a cleaning problem goes unnoticed, e.g. while the cleaning Once the door has been closed, cleaning can be started again.
program is running at night, or if the fill-up time of 4 minutes
is exceeded, the program continues automatically despite the When the arm is removed all displays apart from the
problem. time display disappear and the unit is ready for cooking

The following messages are displayed at the end of the clea-

ning program to let you know that the detergent or rinsing Too little rinsing agent at end of program
agent ran out: or if the refill time is exceeded.

The following appears in the time display RINSE/START is displayed alternately in the IQT display.

CLEANJET RINSE / START

A message instructing you to fill up the dispenser Please fill up the rinsing agent and press START. The device is
with detergent or rinsing agent flashes alternately rinsed for 3 minutes and is then ready for operation again.
in the IQT® Sensor and IQT® display.

CLEANER
CONTAINER / REFILL

Troubleshooting

Fault Cause of fault Remedy

Unit is not cleaned No cleaning agent in the device Fill cleaning agent (Page 105)
Cleaning level set is too low Select suitable cleaning level (refer also to page 97)
Original RATIONAL cleaning agent
is not being used Use original RATIONAL cleaning agent
CleanJet arm faulty Contact RATIONAL Service or Service Partner
Display "SPUELEN" - "STARTEN" No rinsing agent in the device. Fill rinsing agent (Page 105)
Hose assembly under the device Remove container from the device (only 61, 101, 102) (Page 105)
bent or interrupted and check hose assembly. If damaged please request Service.
Display "SERVICE 5" Cleaning system faulty Contact RATIONAL Service or Service Partner!
"SERVICE 6" Rinse out device thoroughly with hose attachment!
Display goes out when the keys "Cooking chamber temperature
"+CLOCK+IQT" are pressed simultaneously for longer than 10 seconds.
Warning: There can be cleaning agent in the hose assembly.
Please heat the device for at least 5 minutes in the
operating mode "Humid heat" and then rinse thoroughly!
Please repeat this procedure 3 times!
Then you can use the unit for cooking again.

100
Operating CleanJet®
Power failure
If there is a power failure while the program is running or if
the device is switched off for more than 4 seconds, only the
word CLEAN will be shown in the IQT®-display.
RINSE /
START
Once power has been restored hold the Program/Start button
down until the rinse program starts. This will remove any resi-
dual rinsing agent and detergent from the cooking cabinet.

At the end of the rinse program the buzzer sounds. The time
display first shows END and, once the door is opened, CLE-
ANJET. You can now either select another cleaning step using
the central dial or remove the CleanJet®.
When the arm is removed all displays apart from the time dis-
play disappear and the unit is ready for cooking.

TOO HOT message

CleanJet® displays a TOO HOT message in the following
cases:
1. Cooking cabinet temperature too hot before CleanJet® is
started This happens if the cooking cabinet is still very hot
from a previous program.

2. Cooking cabinet temperature too hot after CleanJet® has

been started This happens if the temperature is low
enough to start the CleanJet® but residual heat causes the
temperature of the cooking cabinet to rise during the clea-
ning program

Re 1.
If the temperature in the cooking cabinet is more than 100°C
and you insert the CleanJet® to start a step the following mes-
sages appear:

In the cooking cabinet temperature display

The buzzer also sounds.
TOO HOT
In the time display CLEANJET
The last selected step appears in the IQT display
®
STEP 3 e.g.

Remove the CleanJet® and close the door. Start the cool-down
step (see page 56 of the manual) and cool the cooking
cabinet down to below 80°C.
101
Operating CleanJet®
Re. 2.
If the temperature is only just below 100°C when you start
the CleanJet®, residual heat can make the temperature rise to
over 100°C during the program.
In this case the following messages are displayed:

The message TOO HOT flashes in the cooking cabinet

temperature display and the buzzer sounds TOO HOT
The duration of the cool-down program, which starts automa-
tically if the cooking cabinet is too hot, is shown in the time
display
00:02
In the IQT® Sensor display ACTIV
In the IQT® display CLEANJET
A rinse program starts automatically and reduces the tempe-
rature of the cooking cabinet to below 100°C. The TOO HOT
message disappears, the other displays stay the same and the
buzzer stops.

END
When the cooking cabinet temperature has cooled down to
well below 100°C the word END appears in the time display.

Now open the door.

All displays disappear.

The word CLEANJET appears in the time display CLEANJET
STEP 3
You can now either select a cleaning step using the central
dial or remove the arm (see below).
The steps are shown in the IQT® display. e.g.

Select a step, close the door and press

the Program/Start button.

or
When the arm is removed all the displays apart from the time
display disappear and the unit is ready for cooking.

102
Operating CleanJet®
Description of cleaning steps Duration of the cleaning programmes

Step When to use Step- Duration in minutes Duration in minutes

0* Very light soiling from baked goods CPC 61/ CPC 101 CPC 102/ CPC 201/CPC 202

1 Light soiling from cooking vegetables and fat- 0 23 39

free products 1 24 42
2 Light soiling from several batches of mixed 2 52 61
foods (vegetables, meat) containing small 3 70 82
quantities of animal fat 4 89 103
3 Medium soiling from several batches of meat 5 108 124
or grilled products
6 127 145
4 Heavy soiling from several batches of
Quick 12 ca. 14
meat/grilled products alternated with starchy
and sugary foods
Step 5* Heavy soiling, particularly from multiple bat-
ches of fatty grilled products, baked-on coo-
king residues or heavy soiling from mixtures of
vegetables, meat or grilled products
Step 6* Very heavy soiling from virtually constant pre-
paration of fatty grilled and fried products in
conjunction with sugary marinades/spice mixes
QUICK Quick step for rinsing between batches; parti-
cularly suitable for heavy soiling from fatty
products. For removing encrusted residues and
deposits; no drying step is used, preventing
any remaining deposits from being baked onto
the surface of the cooking cabinet
* Description of how selecting the steps, page 73

103
Operating CleanJet®
Using the CleanJet®
b
®
1. Remove CleanJet from its holder

2. Insert CleanJet® in unit (Figure 1):

a) Place CleanJet® at an angle on the guide pins
b) Push CleanJet® backwards towards the back wall a
of the cooking cabinet until you hear it slot into place
in the adapter.
6x1/1GN, 10x 1/1GN, 10x2/1GN: 1 CleanJet®
20x 1/1GN, 20x2/1GN: 2 CleanJet®

Figure 1

3. Remove CleanJet® (Figure 2): a

a) Press ribbed button down using index finger
b) Swivel CleanJet® forward and release the button b
c) Lift CleanJet® out of the adapter
d) Turn CleanJet® over so that the water in the arm can
drain away via the cooking cabinet. Alternatively you can
pour the water down a drain in the kitchen (Figure 3).

Figure 2

Figure 3

104
Operating CleanJet®
Topping up detergent/ rinsing agent

Safety tips RATIONAL bears no liability for damage caused

Wear suitable protective clothing, gloves and goggles through the use of detergents and rinsing agents
when topping up or handling detergent and rinsing produced by other manufacturers.
agent. To achieve the best cleaning results we The RATIONAL hygiene guarantee applies
recommend only using original detergent only if original RATIONAL detergent
and rinsing agent are used
and rinsing agent. Other detergents/rinsing
agents may damage the unit.

Table-top units
1. Pull out dispenser from under the unit until the coloured
lids are clearly visible (Figure 1)

Note: red lid = detergent; blue lid = rinsing agent

Attention:
If you have a CPC with AeroCat® then you should
dilute the detergent 1:1 with water.
See also the label on the device (figure 4).

2. Open the lids and pour in detergent/rinsing agent Figure 1 Figure 2

(Figure 2)
3. Close lids
4. Push dispenser back under the unit.

Floor models
1. Remove the screw tops from the canisters
2. Screw the red lid and the red hose onto the canister of
detergent; screw the black lid and transparent hose onto
the canister of rinsing agent
Figure 3 Figure 4
3. Attach both hose connections to the bottom left of the
front of the CPC (Figure 3):
Right-hand connection: detergent
Left-hand connection: rinsing agent

Cleaning the dispenser table-top units

Note: Dispenser must only be cleaned

when completely empty.

1. Pull the dispenser out from under the unit until the coloured
lids are clearly visible. Do not open the lids!
2. Push the retaining clip on the left-hand side of the runner
downwards and away from you until the dispenser can be pul-
led almost right out. Optional for floor models:
3. Pull the hose end pieces upwards out of the adapter sleeves Trolley for canisters and
CleanJets®. Suitable for a
on the dispenser. range of applications.

4. Pull the dispenser right out and clean as required.

105
Manual cleaning
Manual cleaning
As an alternative to cleaning with CleanJet® you can
also clean the ClimaPlus Combi® by hand.

Spray the cooking cabinet

with the special cleaner
• Let the cooking cabinet cool down (to below 60 °C).
• Switch the appliance off
• Spray the cooking cabinet and inside of the door, the door
gasket, the space behind the swivel air baffle and
both sides of the air baffle with special cleaner.

IMPORTANT:
Follow the safety instructions on the
RATIONAL spray bottle and the
cleaner container.

• Close the cooking cabinet door and leave the cleaner to

work for about 20 minutes.
• Set the cooking mode / mode selector to “Moist Heat”
(steam).
• Set the timer to 15 minutes.
• Shut the cooking cabinet door.
• After 15 minutes, rinse the appliance thoroughly Rinse thoroughly using the hand shower

(including the space behind the air baffle)

with the integrated hand shower.
• Wipe the cooking cabinet and door gasket with a damp
cloth, and if necessary open the inner glass out and wipe
it too.
• Dry the cooking cabinet for 10 minutes with “dry heat”
(hot air) at 150 °C.
To clean between the
• After cleaning, do not close the door of the double glass door panel,
press the release bar and
cooking cabinet, but leave it slightly ajar. pull open (open the door).

Alternatively:
Spray on the cleaner.

* CLEAN
• Use the IQT® key and central dial to select and start
the “Clean” program (takes 40 minutes)
• When the program is completed, rinse the cooking cabinet
and the space behind the air baffle thoroughly with the
hand shower.
• Wipe the door and door gasket with a damp cloth.
• Dry the cooking cabinet for 10 minutes with hot air at 150ºC.
• The best way of cleaning the outside of the ClimaPlus
Combi is with a soft, damp cloth.

Replacing the door gasket: look at page 86

106
Manual cleaning
Hints Safety hints
• If the cabinet is heavily soiled, apply “moist heat” to the • Do not use a high-pressure cleaner.
residue for ten minutes before cleaning to soften it up, • Do not use acids or let acid fumes come
and if necessary repeat the cleaning routine. into contact with the protective layer of the unit’s
• Even if the ClimaPlus Combi is only used with “moist stainless steel, otherwise it will be damaged and
heat”, it must be cleaned daily. could cause discolouring.
• The cooking cabinet, oven rack and floor of the cooking • Observe the handling instructions
cabinet must be thoroughly rinsed out with water, on the cleaner canister.
so that all residues are removed.
• Then dry the cabinet as described.
• Leave the oven rack, grids and containers in the
cooking cabinet during cleaning.
• Residues on grids and containers which have first been
softened up but are not removed by rinsing can be
cleaned by placing in the dish-washer.
• Never use acidic or corrosive liquids on the aluminium trays
as this could cause damage to the material and discolouring.

1. Materials
Hand pressure spray gun
(always use the original RATIONAL spray pistol!)
The practical cleaning aid.
Robust pressurized container with pump handle.
Fitted as standard with two different spray nozzles
and separate extension.
Holds 1.5 litres.
Special cleaner
Dissolves even encrusted dirt without scrubbing. Easy to use,
gentle to surfaces and biologically degradable. 11 kg container.
Follow the safety instructions on the cleaner container.
An EC safety data sheet is available on request.
Safety hints:
Handling the spray bottle
- Wear the proper protection: protective glasses
Fill the spray bottle
and gloves.
- Fill the bottle with liquid no higher than the “max” level.
- Never leave the container unused and under
- Put the pump in place, screw it on and tighten it so that
pressure for any length of time. Slowly unscrew the
the pressure needed for spraying can be built up.
pump head so that the compressed air can escape.
- Pump air into the container using the pump lever.
- Rinse the nozzle, nozzle extension and nozzle tips
- Depress the pump lever while pointing the spray
after each use.
nozzle into the unit.
- Clean and rinse the cleaning bottle with
warm water two or three times a week.
- If the pump piston becomes stiff,
apply 2 or 3 drops of oil.

107
CalcDiagnosis System®
• RATIONAL's CalcDiagnosis® system constantly monitors lime-
scale levels in the steam generator of your ClimaPlus • Having your ClimaPlus Combi® descaled regularly and in
Combi®. The current level can be called up on the display at good time helps your investment retain its value.
the touch of a button.
• Having your unit descaled at the last possible minute, i.e.
• If there is a heavy build-up of lime-scale the ClimaPlus only when it really needs it, keeps costs to a minimum.
Combi® indicates the level automatically using star symbols
when it is switched on. This warning system means you can
arrange for the unit to be descaled by a service technician at
a time which is most convenient for you

Follow the procedure described below:

If a program is not already running, select a cooking medium
and set a time. Then proceed as follows.

Press the IQT® button and select the lime-scale removal dis-
play from the additional functions menu using the central
dial.
The word LIMSCAL will appear in the IQT® display
LIMSCAL
Press the Program/Start button. Hold but-
The word LIMSCAL will appear in the IQT® Sensor display for ton down
as long as you hold the button down.

LIMSCAL
->|<-->|<-->|<-->|<-->|<-
At the same time the IQT® display indicates the current lime-
scale level using star symbols.

Both displays disappear as soon as you release the

Program/Start button.

LIMSCAL
The additional function LIMSCAL then reappears in the IQT®
display.

You can now either select another additional function e.g.

HACCP, using the central dial or leave additional functions
mode by pressing the IQT® button. The word LIMSCAL will
then disappear completely.
HACCP OF etc...
or
You are now back in normal program mode.

108
CalcDiagnose System® (CDS)
Star symbols
Lime-scale build-up is indicated in increments of 10% starting
with one star (20%), i.e. 2 stars indicate 30%, 3 stars indica-
te 40% and so on. The maximum number of nine stars indi-
cates 100% lime-scale build-up in the steam generator.

Automatic lime-scale warning

When lime-scale levels reach 90%, i.e. 8 stars

the following appears in the IQT® Sensor display

LIMSCAL
and 8 stars appear in the IQT® display

when the CPC is switched on.

->|<-->|<-->|<-->|<-->|<-...
This warning appears for 10 seconds.

This means that the unit needs to be descaled soon.

If the lime-scale level is 100%, i.e. 9 stars, the word

CALCCHECK appears in the IQT® display.

The warning appears for 2 minutes.

CALCCHECK
The display is locked during this time.
Hints
When you see CALCCHECK in the display you will know that
If the steam generator is not going to be used for a while
the maximum admissible lime-scale level has been reached.
(over the holiday period, for instance), it should be drained
as follows:
This means that the unit must be descaled by a servi-
ce technician within the next 14 days
• Set the “Moist heat” mode.

Note:
The lime-scale removal display can be selected in all pro-
• Select a cooking cabinet temperature
of 31°C. 31 °C
grams (IQT®-Logic, cooking program library, 99 freely selecta-
ble programs) and in manual mode. CalcDiagnosis System®
• Press the “Moist heat” key.
cannot be programmed.

• The steam generator will be drained

for as long as the key is pressed.

• Note: the temperature in the steam generator

must be less than 75°C.

109
 Maintenance
Service work is to be carried out
by electricians

Caution! Disconnect the ClimaPlus Combi at the

mains before opening the service door and working
on live parts!

Interior lighting compl. (screws, frame, glass, gasket, reflector bulb)

1. Changing the interior lighting

When the interior lighting fails to work change
the halogen bulb.
First, switch off the unit at the mains.
Cover the outlet inside the unit with a cloth and remove the
lamp glass by loosening the 4 nuts with an 8 mm spanner.
Remove the frame, the glass and gasket.
Replace the bulb with a new 12 volt, 10 W, 300°C
heat-resistant one (Spare Parts No. 3024.0201).

Also replace both the gaskets.

External gasket frame: Spare Parts No. 5110.1022 Insert the halogen bulb
Internal gasket frame: Spare Parts No. 5110.1023

Do not come into contact with the hot bulb.

Replace the gasket and glass, and secure into place.

2. Replacing the door gasket

"Damaged door seals must be replaced!"
The door gasket consists of a vulcanized frame which slots
into a guide on the cooking cabinet. If a gasket needs
to be changed, pull the old gasket out of the guide.
Clean the guide rails to remove any soiling. When fitting
the gasket, ensure that the rectangular part of the gasket
is placed into the frame correctly.
It is recommended that the retaining lips are dampened with
soapy water during assembly.

Door gasket 6 x 1/1 Spare Parts No. 5105.1020

Door gasket 10 x 1/1 Spare Parts No. 5105.1021
Door gasket 10 x 2/1 Spare Parts No. 5105.1022
Door gasket 20 x 1/1 Spare Parts No. 5105.1023 Door gasket guide
Door gasket 20 x 2/1 Spare Parts No. 5105.1024

Note:
When disposing of the PC board or the unit, the battery
of the control PC board must be disposed of separately.

110
Maintenance
Changing the quenching temperature

Vapour quenching is not necessary for the ClimaPlus Combi

to function correctly, as it also works without quenching.

The quenching temperature can be set as desired.

The factory setting ensures that the waste water temperature

is 65°C. However, you can determine water consumption
individually.

Factory-set cut-off temperature

70 °C for moist heat and combination
90 °C for dry heat

< 70 °C the quenching temperature is reduced,

and water consumption is increased.
> 70 °C the quenching temperature is increased,
and water consumption is reduced.

Operating:

• Select cooking mode at which the quenching temperature

is to be changed.

• Press the temperature key and the core temperature key

simultaneously for 10 seconds.

70 °C
• The quenching temperature appears in the display

• Select the desired quenching temperature

using the central dial.

• Confirm with

Clean the air filter under the installation

area.

1. Remove screws
2. Push filter unit to the right and lift out downwards
3. Remove mat and rinse it with slightly soapy water
4. After drying the mat, replace it and follow the process
in reverse.

111
Notes

112
Installation instructions

I
5mm

III

II

113
Installation instructions
Attention:
The named standards are valid for Germany. In all other countries follow the local standards and valid
instructions. Damages based on installation not complying with the directives given hereunder are not
covered by warranty terms.

Check for any transport damage.

Should there be any signs of transport damage, inform your dealer/freight forwarder immediately!
Remove all cartons, packing materials, documents, etc. from the interior cabinet.
1600 mm (63 inch)

(63 inch)
1600 mm
CPC / CPC G

Safety label "Max. placement height for vessels containing liquid” and safety label "CleanJet® – do not open door”
are affixed in the oven.

114
Transport of units
1 Transport of units using a pallet pic. 1,2
Transport of units without a pallet, 20x1/1 GN and
20x2/1 GN units only pic. 3
Remove all containers/mobile oven racks from the cabinet.
6x1/1 GN:
930mm For floor model, remove corner mountings from the pallet.
10x1/1 GN: Take unit off the pallet. Note: The weights of the units are:
930mm 6 x 1/1 GN: 123 kg 10 x 1/1 GN: 152 kg
10x2/1 GN: 10 x 2/1 GN: 220 kg 20 x 1/1 GN: 312 kg
1125mm 20 x 2/1 GN: 387 kg
The height of the door is: pic. 4

20x1/1 GN:
1030mm
20x2/1 GN:
1200mm

3
1100x100x100

20x1/1 GN:
1100x100x100

930mm
20x2/1 GN:
1110mm

20x1/1 GN /
20x2/1 GN:
2100 mm

115
Minimum clearance
1 Minimum clearance left / right / behind 50 mm. pic. 1
Minimum clearance when there are sources of heat on the
50mm
left-hand side 350 mm. pic. 2
We recommend a clearance of 500 mm to the left of the unit
to allow servicing work to be carried out pic. 3
50mm 50mm
Please note:
Ensure sufficient space is provided for the cleaning arm wall
bracket on units fitted with CleanJet®. The wall bracket of the
CleanJet® cleaning arm must not be affixed to the unit.
Warning: The units must only be installed in frost-free rooms.

* 350mm

3
50mm

500mm

50mm

116
Installation type 6x1/1 GN, 10x1/1 GN, 10x2/1 GN
1 Gas appliances must be fixed to the floor using the fixing
A 6x1/1 /10x1/1 GN: 683,5mm
10x2/1 GN: 1115,5mm set supplied for the lower frame, either with screws and
dowels, or with the special adhesive supplied. pic. 1.2
A Electrical appliances: Fixing set is not included in the
scope of supply, but may be ordered under ref no.:
64,5mm 64,5mm 8700.0317. pic. 1,2
Place the unit on the stand. The feet of the unit must be
+
_ 10mm secured by means of its locating pins pic. 3
Ensure that the unit is level pic. 4

2
A 6x1/1 /10x1/1 GN: 683,5mm
10x2/1 GN: 1115,5mm

+
_ 10mm

5006.0213

+
_ 10mm

117
Installation type 20x1/1 GN, 20x2/1 GN
1 Fix the floor locks to the floor with either screws and pins or
with the special adhesive supplied. pic. 1,2
Next slide the stand into the floor locks pic. 1,2
Ensure that the unit is level pic. 3
+
_ 10mm The mobile oven rack must be level when standing inside the
unit pic. 4

A 20x1/1 GN: 892,5mm

64,5mm 64,5mm 20x2/1 GN: 1206,6mm

+
_ 10mm

5006.0213

A 20x1/1 GN: 892,5mm

20x2/1 GN: 1206,5mm

118
Position of mobile oven racks 20x1/1 GN and 20x2/1 GN
1 If the floor is not level, an access ramp (not supplied) will be
required. The incline must not exceed 4°. pic. 1,2
If there is a drain grill in front of the floor-standing unit, a
ramp should be placed over it to enable the mobile oven rack
to be used. pic. 3

max. 4°

20x1/1 GN: 1705mm

20x2/1 GN: 2031mm

3
20x1/1 GN:
a: 200mm
b: 271mm
20x2/1 GN:
a: 200mm
b: 345mm

b a
a

119
Electrical connection
1 I
• Follow the installation instructions and the information on
5mm the rating plate when connecting the unit
• Comply with all local regulations and standards!
• Each appliance requires an independent fused power
supply line
• We recommend you use an earth leakage circuit breaker
III
• On-site installation: provide accessible all-pole disconnec-
tion device with a minimum of a 3 mm contact gap.
• Connect appliance to earth bonding.
• For electrical connection data, see page 127:
II • The cross-section of the connecting cables must be based
on the current consumption and on local regulations.
• Applicable standards: EN 60335, IEC 335
2 • Type 6x1/1 GN: This appliance is suitable for operation with
III a power supply system with an impedance at the service
connection point of less than 0.32 Ohms. If necessary the
local power supplier can provide details of the mains
supply impedance.
II L
1L
2L
3N
Type 6x1/1 GN, 10x1/1 GN
• Power supply terminal box with the corresponding
I terminals is located on the bottom side underneath the
control panel. The terminals can be accessed by the
removeable cap. pic. 1

Type 10x2/1 GN, 20x1/1 GN, 20x2/1 GN

• Remove left-hand side panel pic. 2
• The supply terminals are located behind the removable
left-hand side panel.

For appliance connections, precise dimensions and Connection of mains:

connection points, see pages 129 to 139. • Connect an H07RN-F supply cable (minimum) and secure
1 = Shared water supply (cold water) the PG screws (strain relief) tight
2 = Water supply, cold water • Connect the supply as follows:
3 = Water supply, soft and warm water Grey terminal: L1, L2, L3 (non-phase-sequence-dependent)
4 = Drain Blue terminal: Neutral (3N AC only)
5 = Electrical connection Yellow-green terminal: Earth
6 = Earth bonding • The circuit diagram is located behind the control panel.
7 = Gas connection • Other voltages available on request.

120
Electrical connection for gas appliances
1 • Follow the installation instructions and the information on
I the rating plate when connecting the unit
5mm
• Comply with all local regulations and standards!
• Each appliance requires an independent fused power
supply line
• We recommend you use an earth leakage circuit breaker
III • On-site installation: provide accessible all-pole disconnec-
tion device with a minimum of a 3 mm contact gap.
• Connect appliance to earth bonding.
• For electrical connection data, see page 127:
II • Other voltages are available on request
• The cross-section of the connecting cables must be based
on the current consumption and on local regulations.
2 • Applicable standards: EN 60335, IEC 335
III
Type 6x1/1 GN, 10x1/1 GN
• Power supply terminal box with the corresponding
terminals is located on the bottom side underneath the
II L
1L
2L
control panel. The terminals can be accessed by the
3N
removeable cap. pic. 1

I Type 10x2/1 GN, 20x1/1 GN, 20x2/1 GN

• The appliance is supplied with a power cable
approximately 2 m long (plug not included). pic. 2

Connection of mains:
• Observe the polarity of the electrical connection!
• Colour coding of wires:
Yellow/green = Earth, blue = Neutral
Brown or black = Phase L1 (L2,L3)
For appliance connections, precise dimensions and
connection points, see pages 129 to 139. Warning!
1 = Shared water supply (cold water) If the polarity is wrong, the burners will not operate!
2 = Water supply, cold water If the burners on a ClimaPlus unit fail to operate, "RESET”
3 = Water supply, soft and warm water will appear on the expert display.
4 = Drain A buzzer sounds after 15 seconds. Pressing the RESET button
5 = Electrical connection restarts the automatic ignition sequence.
6 = Earth bonding
7 = Gas connection

121
Water connection
1 • The unit conforms to the relevant regulations
(DVGW, SVGW, KIWA, WRC)
• The unit can be connected to cold water and to soft water
of drinking-water quality. pic. 1,2,3,4
• Rinse the water line before connecting the water supply to
the unit!
2 3 • On units fitted with CleanJet®, the dynamic water pressure
must be min. 200 kPa or minimum flow volume 12l/min.
• On units not fitted with CleanJet®, water pressure
1
150 kPa - 600 kPa, recommended 300 kPa
• Water cock stop for each appliance (fitted by customer)
• Water conductivity: 50 – 2000 µS/cm. Lower conductivity
on request.
2 • Maximum chloride concentration (Cl-): less than 150
mg/litre
6x1/1 GN, 10x1/1 GN: 20 l/min.
• Chlorine concentration (Cl2): less than 0.2 mg/litre (=
^ppm)
10x2/1 GN, 20x1/1 GN, 20x2/1 GN: 25 l/min.
• For the water supply connection we recommend using
hoses with internal Ø 13 mm (Spare part no.: 2067.0709).

1 Optional soft water connection: pic. 4

R 3/4" Please note that the units have already been prepared at the
factory for connection to a soft water supply. One connection
for steam generator, hand shower and moistener, one
1/2" connection for quenching and CleanJet®. After removing the
T distributor, connect soft/hot water up to a max. 60 °C to
3 connection "3”.
Connect normal / cold water supply to connection "2”.

CleanJet 200-600kpa In most cases it is not necessary to install a filter or water

3/4" 150-600kpa treatment appliance into the water supply line.
The unit's steam generator is equipped with SC-Automatic.
1 Depending on how much the unit is used, the SC-Automatic
R 3/4" regularly rinses the steam generator out and refills it with
3/4" fresh water. This means that the generator does not need to
A B C D
be descaled so often.
1/2"
Under extreme water conditions, filters and/or water
treatment appliances should be installed in order to ensure
4 2 3
CleanJet 200-600kpa that the unit functions reliably in the long term and to avoid
150-600kpa corrosion. Depending on the results of the water quality
R 3/4"
analysis, the filters can be installed individually or one behind
the other.
R3/4"
3/4" 150-600kpa A) Particle filter pic. 3,4
When the water contains sand, iron particles or suspended
1/2" matter, we recommend you install a 5-15 µm particle filter:
1/2"

A B C D 3/4" max. 60°C

122
Water connection
B)Active carbon filter pic. 3,4 For dimension drawings, see pages 129 - 139
When the level of chlorine (Cl2) in the water exceeds 1 = Shared water supply (cold water)
0.2 mg/l (= ppm) (information available from the water 2 = Water supply, cold water
company), an active carbon filter must be installed. 3 = Water supply, soft or cold water
4 = Drain
C)Reverse osmosis system pic. 3,4 5 = Electrical connection
-
When the water has a chloride concentration Cl above 6 = Earth bonding
150 mg/l (= ppm) (information available from the water
company), a reverse osmosis system must be installed to Ventilation:
avoid corrosion. Note that the water has a minimum An exhaust fan is not essential. If one is fitted, bear the
conductivity of 50 µS/cm. following points in mind:
• Comply with all local regulations and standards;
D) Water softener: pic. 3,4 • The fan should project 300-500 mm in front of the
A water softener is recommended when a high level of appliance;
scale (not containing chloride) is experienced. Systems • Install a grease filter in the projecting part of the fan;
recommended: H+ Ion Exchanger or Kleensteam. Sodium • An exhaust fan is available as an option for 6x1/1 GN and
ion exchangers (as used in dishwashers) must not be used 10x1/1 GN units. This can also be retrofitted;
because of sodium deposits and delays in boiling caused
by a high salt content. Technical data
Noise emission level: <70dBA
Filter systems (A,B,C,D) from the following manufacturers are Hoseproofness: IPX5
recommended:
Schuhmacher, Grünbeck, Culligan, Cuno, Everpure, Britta Heat emission:
Christ, Seral. 6x1/1 GN 10x1/1 GN 10x2/1 GN
Latent: 2,300 kJ/h 3,800 kJ/h 6,000 kJ/h
When selecting a filter, bear the following flow rates Sensible: 2,930 kJ/h 5,000 kJ/h 8,500 kJ/h
in mind: 20x1/1 GN 20x2/1 GN
Average soft water consumption for steam generator/ Latent: 7,670 kJ/h 13,350 kJ/h
humidifying (excluding handshower) Sensible: 9,600 kJ/h 15,340 kJ/h
6x1/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
3,0 l/h 6,3 l/h 10,4 l/h 12,5 l/h 15,0 l/h Heat emission for gas appliances:
Maximum flow rate (necessary for selecting the right size of 6x1/1 GN 10x1/1 GN
filter connection) Latent: 2,300 kJ/h 3,800 kJ/h
6x1/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN Sensible: 2,760 kJ/h 4,560 kJ/h
10 l/min 10 l/min 10 l/min 10 l/min 10 l/min 10x2/1 GN 20x1/1 GN 20x2/1 GN
Latent: 6,000 kJ/h 7,670 kJ/h 12270 kJ/h
Total average water consumption for steam generator, Sensible: 8,220 kJ/h 9,430 kJ/h 14730 kJ/H
humidifying and quenching (excluding handshower)
6x1/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
12.0 l/h 25.2 l/h 41.4 l/h 49.8 l/h 60.0 l/h Right of technical modifications reserved.
Maximum flow rate (necessary for selecting the right size of
filter connection)
6x1/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
20 l/min 20 l/min 25 l/min 25 l/min 25 l/min

The recommendations are constantly updated on the basis of

test results. Addresses are available from the after-sales servi-
ce department.

123
Gas connecting
1 5 Ø
6x1/1 GN: 3/4"
10x1/1 GN: 3/4"
RATIONAL
10x2/1 GN: Ø 150mm
10x2/1 GN: 3/4" 20x1/1 GN: Ø 150mm
20x2/1 GN: Ø 180mm
Towngas : 1"
50
50 40

! mbar

2 6
RATIONAL

20x1/1 GN: 3/4"

20x2/1 GN: 1"
Towngas : 1" Ø x 11/4 - 2
Ø

! mbar

RATIONAL

3 7

Ø x 11/4 - 2
Ø

4 6x1/1 GN: Ø 179mm 8

Ø 10x1/1 GN: Ø 179mm

124
Gas connecting
Important!
To ensure that the burner settings made at the factory conform with the actual installation conditions, the
waste gas (C0, C02) from the steam and hot-air burners must be analysed during commissioning. The
corresponding values must be documented inside the unit. If the undiluted C0 values are above 1000 ppm,
the burner settings must be checked and if necessary adjusted by engineers trained and certified by the
company.

Gas type Required Wobbe index max. consumption at nominal heat load
flow (15°C, 1013mbar)
pressure Wi Ws 6x1/1 GN 10x1/1 GN 10x2/1 GN 20x1/1 GN 20x2/1 GN
mbar MJ/m3 MJ/m3 25 kW 38,4 kW 66 kW 73,4 kW 120 kW
Natural gas H G20 18-25 45,67 50,72 2,6 m3/h 4 m3/h 7 m3/h 7,8 m3/h 13,2 m3/h
Natural gas L G25 20-30 37,38 41,52 3,1 m3/h 4,7 m3/h 8,1 m3/h 9,5 m3/h 15,2 m3/h
Liquid gas G30 25-57,5 80,58 87,33 2 kg/h 3 kg/h 5,3 kg/h 5,9 kg/h 10,0 kg/h

Comply with local gas authority regulations! Gas exhaust system 6x1/1 GN Gas and 10x1/1 GN Gas
Follow installation instructions! pic. 4
• Check that the gas type supplied is suitable for the unit.
• The diameter of the pipe must comply with local regulati- Gas exhaust system 10x2/1 GN Gas 20x1/1 GN Gas
ons (DVGW-TRGI ´86 or TRF 1988). and 20x2/1 GN Gas pic. 5
• External thread of gas connection: pic. 1,2
• Gas stop valve supplied for each unit. Gas exhaust system downstream of draft diverter
• Gas connection with gas outlet socket only possible on • Check that gas exhaust pipes are leakproof, in accordance
6x1/1 GN units. with local regulations (DVGW-TRGI ´86 or TRF 1988).
• All gas supply connectors must comply with local regulati- • Waste gas pipes of aluminium or other materials which are
ons (DIN-DVGW). not resistant to temperatures up to 200°C should not be
• The unit must be secured against movement. used because of the high waste gas temperatures!
• Check the gas supply line for leakage. pic. 3 Gas exhaust system can be connected to the following in
compliance with DVGW Instruction Sheet G634:
The unit is only to be connected to the gas supply 1. Extractor hood pic. 6
by a locally approved gas installer. It is vital to ensue 2. Fan roof pic. 7
that the gas connection pipes as well as the 3. Directly to the flue pic. 8
connection pipes for the associated gas metering
systems match the stipulated pipe widths. Room ventilation
The rooms in which these appliances are installed must be
Warning! well ventilated, in order to prevent an unacceptable build-up
If the flow pressure deviates from the specified flow pressure of harmful combustion products.
(see table), inform the gas authorities. If the flow pressure of
natural gas exceeds 30 mbar, the unit must not be switched We recommend that your gas installation is serviced
on and the gas supply must be disconnected. once a year in accordance with the specified
standards.
Type B13 and A3 gas unit
(A3 not applicable for Germany)
• Ambient-air-dependent gas-powered cooking range with
fan assisted burners and draft diverter
• Automatic direct ignition with ignition monitor.
• Total nominal heat load gas
6x1/1 GN 25 KW 10x1/1 GN 38.4 KW
10x2/1 GN 66 KW 20x1/1 GN 73.4 KW
20x2/1 GN 120 KW 125
Drain connection
1 • The appliance complies with the relevant regulations
(DVGW, SVGW, KIWA, WRC)
• Pipe capable of withstanding steam temperature -
no hoses
250- • DN 50 pipe with constant gradient (min. 5% or 3°); do
300mm not reduce the diameter of the pipe.
• Fixed connection with odour lock permissible; a ventilated
min. 3° / 5% drain line is integral to the appliance pic. 1,2
Ø 50mm • An additional ascending pipe helps to reduce excessive
outlet of steam at the appliance drain. pic. 3
max. 1m
• Note drainage dimensions: short-term pumped discharge
volume of steam generator 0.7 l/sec
• Average waste water temperature: 65°C
2 • Applicable standard: DIN 1986, Part 1
• Where there is an existing floor drain without air trap,
a clear outflow of 2 cm must be provided. pic. 4

min. 3° / 5%

Ø 50mm

max. 1m

126
Connecting values
P = kW I=A
6x1/1 10x1/1 10x2/1 20x1/1 20x2/1 6x1/1 10x1/1 10x2/1 20x1/1 20x2/1
2 AC 208V 10kW - - - - 48A - - - -
2 AC 240V 10kW - - - - 42A - - - -
3 AC 200V 10kW 19kW 31,5kW 38kW 63kW 29A 55A 91A 110A 182A
3 AC 208V 10kW 19kW 31,5kW 38kW 63kW 28A 53A 87,5A 106A 175A
3 AC 230V (220V) 10kW 19kW 31,5kW 38kW 63kW 25A 48A 79A 96A 158A
3 AC 240V 10kW 19kW 31,5kW 38kW 63kW 24A 46A 76A 92A 152A
3 NAC 400V (380V) 10kW 19kW 31,5kW 38kW 63kW 15A 28A 45,5A 56A 90A
3 AC 400V 10kW 19kW 31,5kW 38kW 63kW 15A 28A 45,5A 56A 90A
3 NAC 415V 10kW 19kW 31,5kW 38kW 63kW 14A 26,5A 44A 53A 88A
3 AC 440V 10kW 19kW 31,5kW 38kW 63kW 13A 25A 41,5A 50A 83A
3 AC 480V 10kW 19kW 31,5kW 38kW 63kW 12A 23A 38A 46A 76A

’ mm2
6x1/1 10x1/1 10x2/1 20x1/1 20x2/1 6x1/1 10x1/1 10x2/1 20x1/1 20x2/1
2 AC 208V 50A - - - - 10mm2 - - - -
2 AC 240V 50A - - - - 10mm2 - - - -
3 AC 200V 35A 63A 100A 125A 200A 4mm2 10mm2 25mm2 35mm2 95mm2
3 AC 208V 35A 63A 100A 125A 200A 4mm2 10mm2 25mm2 35mm2 95mm2
3 AC 230V (220V) 35A 50A 80A 100A 160A 4mm2 10mm2 16mm2 25mm2 50mm2
3 AC 240V 35A 50A 80A 100A 160A 4mm2 6mm2 16mm2 25mm2 50mm2
3 NAC 400V (380V) 16A 35A 50A 63A 100A 2,5mm2 4mm2 6mm2 10mm2 25mm2
3 AC 400V 16A 35A 50A 63A 100A 2,5mm2 4mm2 6mm2 10mm2 25mm2
3 NAC 415V 16A 35A 50A 63A 100A 2,5mm2 4mm2 6mm2 10mm2 25mm2
3 AC 440V 16A 35A 50A 63A 100A 2,5mm2 4mm2 6mm2 10mm2 25mm2
3 AC 480V 16A 25A 50A 50A 80A 2,5mm2 4mm2 6mm2 6mm2 16mm2

’ mm2
6x1/1 G 10x1/1 G 10x2/1 G 20x1/1 G 20x2/1 G 6x1/1 G -20x2/1 G
1 N AC 230V 4,4A 4,4A 4,6A 8,2A 8,5 2,5mm2
1 N AC 240V 4,2A 4,2A 4,4A 8,0A 8,0A 2,5mm2
1 N AC 100V 10A 10A - - - 2,5mm2
2 AC 200V 5A 5A 5,5A 9,5A 9,5A 2,5mm2

127
Connecting values

°dH °f °e ppm mmol/l gr/gal(US) mval/kg

1 °dH 1 1,79 1,25 17,9 0,1783 1,044 0,357
1 °f 0,56 1 0,70 10,0 0,1 0,584 0,2
1 °e 0,8 1,43 1 14,32 0,14 0,84 0,286
1 ppm 0,056 0,1 0,07 1 0,01 0,0584 0,02
1 mmol/l 0,00056 0,001 0,0007 100 1 0,00058 2
1 gr/gal (US) 0,96 1,71 1,20 17,1 0,171 1 0,342
1 mval/kg 2,8 5,0 3,5 50 0,5 2,922 1

1 °dH: 10,00 mg CaO/kg 1 ppm : 0,56 mg CaO/kg 1 gr/gal : 9,60 mg CaO/kg

(Germany) 17,86 mg CaCO3/kg (USA) 1,0 mg CaCO3/kg (USA) 64,8 mg CaCO3/gal
7,14 mg Ca2+/kg 0,40 mg Ca2+/kg 17,11 mg CaCO3/kg
1 °f : 5,60 mg CaO/kg 1 mmol/l : 56,00 mg CaO/kg 6,85 mg Ca2+/kg
(France) 10,0 mg CaCO3/kg (chem. conz.) 100,0 mg CaCO3/kg
4,00 mg Ca2+/kg 39,98 mg Ca2+/kg
1 °e : 8,01 mg CaO/kg 1 mval/kg : 28,00 mg CaO/kg
(GB) 14,3 mg CaCO3/kg (Milliäquivalent) 50,0 mg CaCO3/kg
5,72 mg Ca2+/kg 19,99 mg Ca2+/kg

kPa mbar psi in H2O kPa mbar psi in H2O

0,1 1 0,0147 0,4014 4 40 0,588 16,0560
0,2 2 0,0294 0,8028 4,5 45 0,6615 18,0630
0,3 3 0,0441 1,2042 5 50 0,735 20,0700
0,4 4 0,0588 1,6056 5,5 55 0,8085 22,0770
0,5 5 0,0735 2,0070 6 60 0,882 24,0840
0,6 6 0,0882 2,4084 6,5 65 0,9555 26,0910
0,7 7 0,1029 2,8098 7 70 1,029 28,0980
0,8 8 0,1176 3,2112 7,5 75 1,1025 30,1050
0,9 9 0,1323 3,6126 8 80 1,176 32,1120
1 10 0,147 4,0140 8,5 85 1,2495 34,1190
1,2 12 0,1764 4,8168 9 90 1,323 36,1260
1,4 14 0,2058 5,6196 9,5 95 1,3965 38,1330
1,6 16 0,2352 6,4224 10 100 1,47 40,1400
1,8 18 0,2646 7,2252 20 200 2,94 80,2800
2 20 0,294 8,0280 30 300 4,41 120,4200
2,5 25 0,3675 10,0350 40 400 5,88 160,5600
3 30 0,441 12,0420 50 500 7,35 200,7000
3,5 35 0,5145 14,0490 100 1000 14,7 401,4000

128
Connecting diagram 6x1/1 GN
mm (inch)

129
Connecting diagram 6x1/1 GN Gas
mm (inch)

130
Connecting diagram 10x1/1 GN
mm (inch)

131
Connecting diagram 10x1/1 GN Gas
mm (inch)

132
Connecting diagram 10x2/1 GN
mm (inch)

133
Connecting diagram 10x2/1 GN Gas
mm (inch)

134
Connecting diagram 20x1/1 GN
mm (inch)

135
Connecting diagram 20x1/1 GN Gas
mm (inch)

136
Connecting diagram 20x2/1 GN
mm (inch)

137
Connecting diagram 20x2/1 GN Gas
mm (inch)

138
Type 6x1/1 GN, 10x1/1 GN Type 20x1/1 GN

1:20
1:50 1:20 1:50

Type 10x2/1 GN Type 20x2/1 GN

1:20
1:20

1:50 1:50

139
RATIONAL International
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