Technical data

12.4.2002 Rev. 2.0

Operation instructions

5. To view the set temperatures

Press either or . The top or bottom set temperature will be displayed

for 5 seconds.

6. To view actual temperatures

Press key first and either key or key next. The top or bottom ac-

tual temperature will be displayed for 5 seconds.

7. To view the cook time

Press key. The cook time will be displayed for 5 seconds. First two digits

shows the minutes (00 to 30) and the last two digits the seconds (00 to 59).

8. Cleaning operation

Press and hold key until CLn appears on the display. Machine will remain

in cleaning mode for 60 minutes.

9. Cancel cleaning operation

Press and hold key until CLn disappears. Oven deck will return to preset

menu that was used previous to cleaning.

4.2.2 Cooking in a CTX Oven

Cooking in a CTX infrared conveyor oven is different than cooking in any other type of

oven including microwave ovens. Because of these differences there are some “rules” that

must be considered.

• Continuous “Flow” Operation

CTX ovens perform best in a continuous type of operating environment. They are

not well suited to a batch type operation. Greatest efficiency is attained when as

many steps as possible in the operation are put into a continuous “flow” pattern.

• Pans

The type of vessel used to hold the food has a bearing on cooking time and con-

sistency of results.

1. Pans with a dull black finish absorb maximum infrared heat. Product cooks

faster in dull black pans than in shiny silver ones.

2. Heavier (thicker gauge) pans cook more evenly. They heat slower but hold

their heat longer. Lighter (thinner gauge) pans transfer heat faster but less

evenly. They also cool faster.

• Product

Best results are obtained when product entering the oven is consistent.

1. Food portions entering the oven should all be approximately the same tem-

perature. When food portions entering the oven vary in temperature, the

temperature of those portions coming out of the oven, though cooked, will

also vary.

2. Product size should be the same. If product is 13mm thick one time and

19mm thick next, cooking results will be different.

3. Product loading density also affects results. If portion size and pan size are

the same, two portions per pan will cook differently than ten portions per

pan.