Manual Combi-Steamer CCD · ket. The Combi-Steamers further development is a result of close contact with our customers ... Hints • Check and consider which types of food can be

Manual

Combi-Steamer CCD

2

We grant a 12 month guarantee which is valid from the date of invoice,exempted are damages to glass, light bulbs and gaskets.

All rights are reserved for technical changes.

In case you may need further assistance, please do not hesitate to call us Telephone: Germany (08191)3270.

For operational problems call our “Hot Line”: Telephone: Germany (08191) 327300.

Your RATIONAL U.K. Team: (01582) 480388.

Your customer service

For inquiries please indicate the following:

Type of unit:

Unit serial number:

Your unit was checked by:

RATIONAL Combi-Steamer CCD

______________________________

______________________________

3

Control panel 5

Features 6

Loading und unloading 7

Safety hints 8

Cooking methods of RATIONAL CCD model 9

Steam mode 11

Hot Air mode 13

Combi-Steam mode 16

Combi-Steam mode: Forced steaming 19

Combi-Steam mode: Reheating 21

Cooking with core temperature (optional) 22

Additional function: Cool down 25

Accessories 26

Cooking examples 32

Cleaning 50

Descaling 51

Important installation information 52

Maintenance 56

Contents

4

we congratulate you on your wise choice to buy a RATIONAL Combi-Steamer.

With this RATIONAL Combi-Steamer you possess the best unit amongst those which are available on the mar-ket.The Combi-Steamers further development is a result of close contact with our customers – an innovation forthe demanding chef, a unit with almost unlimited possibilities.

We have specialised in solid workmanship, high functional safety and precise control systems and most of allsimple, practical operation.

However we still recommend you to study this manual for the RATIONAL Combi-Steamer carefully. This wayyou will profit from the many possibilities and advantages the RATIONAL Combi-Steamer can offer.

Keep this manual safe and within easy reach.

Please let us know about your pratical experiences, your suggestions and ideas so we can share them with ourother customers.

And now enjoy your new RATIONAL Combi-Steamer.

YourRATIONAL Großküchentechnik GmbH

Dear Customer,

Control paneland descriptionplease turn

0

5

10

15

20

253040

60

80

100

120D

60

100

150200

250

300

20 – 99 °C

20

99

A

5

Control panel

Warning indicator lamp – “Lack of water” – check water supply.

Warning indicator lamp• (red flashing) when the interior cabinet temperature during steamin above 115 °C.

ON indicator lamp (green).

Mode selecting switch

“Steaming” mode (100 °C).• For steaming, stewing, blanching, preserving …• Temperature is set at 100 °C.

“Hot Air” mode (60 °C – 300 °C).• For roasting, baking, grilling and gratinating …

“Combi-Steaming” mode (100 °C – 300 °C).• For Combi-Steaming instead of roasting and glazing or baking with m• Forced steaming between 101 °C – 130 °C, firm vegetables or potatoe cooked quicker.

Additional function “Cool down”• Heat-reduction in cooking area, fan wheel rotates when the door is

Control Setting

Temperature selecting switch• For “Hot Air” and “Combi-Steaming” modes.

Heating ON indicator• Lights during heating-up.

Timer (0 mins – 120 mins).• “D“ = continuous duty.

Core temperature display (20° C – 99° C) – (option).• Indicates chosen core temperature.• Indicates actual core temperature.

Core temperature pre-selection switch – (option).

Unit serial numberPlease indicate in case of after-sales servicing!

0

5

10

15

20

253040

60

80

100

120D

60

100

150200

250

300

20 – 99 °C

20

99

8

1

2

3

4

5

6

7

9

10

11

12

13

14

6

a Unit serial number.

b Clima ductingwith safety valve counteraction (protection)against over and under pressure. The safety valveis protected against accidental blockage by a clip.

c Interior light(shock-resistant cerane flat glass and halogenlighting).

d Unit door with double glass.

e Door handleTable models: one-hand-operation with eitherright or left function. Floor models and 10 x 2/1GN: one-hand-operation with slam function.

f Unlocking device for opening the double glass.

g Integrated self-emptying door drip collector.

h Unit drip collector connected to the main drainage.

i Contactless door contact switch.

j Legs(adjustable).

k Unit data plate(with all important data such as power input,voltage, number of phases and frequency as well asunit model and serial number).

l Control panel(see page 5).

m Protection cover of the electrical installation area.

n Service door(all important service parts can be reached fromthe front).

o Handshower (option)(with automatic rewind).

p Run-in guide

Features

Combi-Steamer CCD 61, CCD 101 identical.

Combi-Steamer CCD 201, CCD 202 identical.

b

a

jf

l

m

k

c

d

e

g

h

i

o

n

f

a

n

j

o

l

m

k

c

f

d

e

i

p

b

7

Loading and unloading

Example: Combi-Steamer 10 x 1/1 GN.

Example: Combi-Steamer 20 x 1/1 GN.

Loading

• Place the food on original RATIONAL GN grids orcontainers and place in the oven rack.

• Wheel in the rack firmly against the catch until itbecomes engaged.

• If larger quanties of food are being prepared it isadvisable to load the rack outside the unit.

• The transport trolley should be used for transpor-ting the rack between the preparation area and theunit.

• Larger cooking capacities, more efficient workingand faster loading can be achieved by using theRATIONAL oven rack and tray transport trolley.

Unloading

• Open the door slowly.• Caution! Steam!• When opening the door, the unit switches offautomatically.

• The fan continues to rotate until it becomes statio-nary.

• Do not spray water into the hot cooking cabinet.

8

Safety hints

Unloading

• Open the door slowly.• Caution! Steam!• Caution! Containers will be hot.• When opening the door, the unit switches offautomatically.

• The fan continues to rotate until it becomes statio-nary.

• Do not spray water into the hot cooking area.• GN container catch for safe loading

Using the core temperature (option)

• The core probe can be very hot.• Place the core probe in the holder provided whennot in use.

• Do not let the core probe hang freely outside thecooking area.

• Make sure the core probe is not inserted into thefood when removing from the oven.

Working with mobile oven racks andtransport trolleys for table models(option)

• The transport trolley must be fixed to the unitproperly.

• When transfering from the mobile oven rack to thetransport trolley beware of the safety catch.

• Use the wheel brakes provided on both rack andtrolley.

Additional function “Cool down”

• Caution! While the door is open during the cooldown phase the fan continuous to rotate.

• Only use the cool down function in accordance toregulations when the air baffle system is closed.

General hints

• The temperature of the door glass can be higherthan 60 Kelvin as the temperature of the room.

• During long periods of non usage the main stopcockshould be turned off.

• Fasten the GN standard catering container catcheson floor models – for safe loading and unloading.

• Make sure, that the mobile oven rack is insertedfully and the locking device is snapped into it’slocked position.

• Lack of water display flashes – check the watersupply.

Cleaning

• Spray the cleaning detergent using the originalRATIONAL hand pressure spray gun.

• Do not use a high pressure cleaner.• Do not use acids or let acidic fumes come intocontact with the protective layer of the unitsnickel chromium steel otherwise it will be dama-ged and could become discoloured.

• Observe the handling instructions on the cleaningdetergent container (only spray into the cabinetwhen the temperature is below 60 °C).

Descaling

• The SC-Automatic (self-clean) makes regular de-scaling of the steam generator superfluous.

• In areas where water hardness is normal thesteam generator must be cleaned thoroughly every12 months. This operation should be carried out byour service department.

Maintenance

• Inspection and repair work should be carried outby qualified electricians. Caution! The unit must bedisconnected from the power supply before ope-ning the service door and working on live parts.

9

Cooking methods

The RATIONAL Combi-Steamer CCD is equipped with two coo-

king energies

moist heat dry heat+

+

steam hot air+

These two cooking methods

can be used either

• singly• in sequence• or combined

The RATIONAL Combi-Steamer offers the possibility to operate

almost all cooking methods of traditional cuisine in only one

unit.

1 0

Three modes are at your disposal

“Steaming” mode = moist heat

The high capacity steam generator produces hygienicfresh steam. This releases pressureless steam intothe interior cabinet, and it is circulated at a highspeed by the fan. The patented control system regula-tes the input of steam; only as much steam is relea-sed as the food is able to absorb. The cooking tempe-rature is fixed at 100 °C.

“Hot Air” mode = dry heat

High capacity heating elements heat the dry air.The fan circulates this hot air evenly inside the inte-rior cabinet. The temperature can be selected bet-ween 60 °C to 300 °C.

“Combi-Steaming” mode = moist heat + dry heat

The two cooking modes “Steam” (moist heat) and“Hot Air” (dry heat) can be combined by a controlsystem. This combination creates a hot and humidclimate for a specially intensive cooking climate.The temperature can be selected between 100 °C to300 °C. The interior cabinet continuously containsoptimal humidity, which will prevent the food fromdrying out .

According to the preparation desired, you can chooseor combine the equivalent modes either singly, insequence or combined.

1 1

Advantages

• Extremely short preheating periods.• Excellent food consistency.• Conservation of vitamins.• Colour preservation.• Less fat.• No overcooking of products.• Different products can be cooked simultaneously.• No taste transfer.• Unloading of partial amounts are possible at anytime.eg. à la carte/à la minute.

Cooking examples

• Mise en Placetomates concassèes, garnish (vegetables, fruit), mushrooms, blanching of Julienne and Brunoise,blanching of vegetabes for stuffing, roulade etc.,peeling onions and chep nuts, grain soaking.

• Startersscrambled or poached egg in a form, hard boiledegg, vegetable paté, steamed salad, asparagus, -vegetable flans, stuffed vegetables (onion, leek,celery etc.), canneloni.

• Soup Garnishesdumplings, ravioli, vegetable royal.

• Main coursecooked beef, cured ham, tongue, turkey legs, stea-med fish.

• Side Dishesrice, dumplings (bread), noodles (spaghetti),pasta, fresh and frozen vegetables, potatoes boi-led/in the skin.

• Desserts fruit fresh or frozen (eg. hot raspberries), stewedfruit, rice pudding.

Cooking methods

Steaming, stewing, blanching, poaching, simmering,soaking, thawing, reconstituting (reheating),preserving.

Steaming mode moist heat with 100 °C

No taste transfer when cooking with different products.

1 2

Steaming mode moist heat with 100 °C

(option)

Operation

• Set the “Steaming” mode.

• Pre-heat until the window is misted over.The temperature is fixed at 100 °C.

Load …

… the mobile oven rack and place in the unit.

• Select cooking time/continuous duty or coretemperature (option).

Setting

Change the set values when necessary.

Remove …

… the containers when the food has reached its re-quired firmness resp. softness. When the door isopened the unit switches off automatically. The fancontinues to rotate until it becomes stationary.

Control …

… of the food is always possible by:

• Reading the display controls.• Self control (finger, needle, prodding).• Inserting the automatic core probe (option).

Safety hints

• Caution! Steam!• Caution! Hot containers!• Caution! Scalding!

Please observe the correct locking of the mobile oven rack.

Hints

• Check and consider which types of food can be cooked togethereach day using the mode steaming in order to achieve an optimalperformance. Bear in mind that fish, meat, vegetables, fruit etc. canbe cooked together.

• Potatoes should always be cooked in perforated containers. Due tothe perforations, steam can circulate and cooking is quicker.

• Vegetable Stock can be collected by inserting a container in the bot-tom of the mobile rack.

• It is better to use two shallow containers rather than one high onein order to avoid bruising the food.

• Dumplings should be placed in shallow containers (not too close to-gether).

• Rice and cereals is the only type of food where water must beadded (1 part rice: 1.5–2 parts water).

• Tomatoes can be skinned easily: steam for30–60 sec. chill with cold water.

/ or

/

(option)

1 3

Advantages

• 300 °C back-up capacity – especially when fullyloaded.

• Short warm-up time.• Excellent food quality.• Cooking on different levels possible at the sametime.

• Simultaneous browning on different levels withoutturning the food.

• Less fat.• Cooking on all levels possible.• Less cooking time needed in respect to traditionalmethods.

• Unloading of partial amounts are possible at anytime.eg. à la carte/à la minute.

Cooking examples

• Mise en Place – Pre-preparationrice, bone roasting (for sauces).

• Startersmeatballs, meat pudding, gratinated vegetables,roast beef, chicken wings, fast food, quiches, tarts,breast of duck etc.

• Soup Garnishcheese croûtons.

• Main coursesteak, rump, T-bone, porterhouse steak, liver,beef burgers, chicken legs and breasts, half orwhole chickens, turkey, saddle of venison, breadedmeat, pizza etc.

• Side dishespotato pancakes, fried potatoes, baked potatoes,potato souffle, Duchesse potatoes etc.

• Dessertssponge cake, marble cake, Angel Food cake, fruitloaf, puff pastry, bread, buns, fleurons, frozenapple puffs etc.

Cooking methods

Roasting, grilling, baking, gratinating …

Hot Air mode dry heat 60 °C – 300 °C

Even browning on all sides without turning the food.

1 4


(option)

Operating

• Set the “Hot Air” mode.

• Preheat: until the set temperature is reached(at least until the control light goes out)

• grilling• frozen products 300 °C• gratinating

Load…

… the oven rack and place in the unit.

• Set cooking temperature.


Note:Before opening the door wait until the fan wheelstops rotating (heat accumulation).

Setting


Remove …

… the containers when the food has reached its re-quired cooking consistency. When the door is openedthe unit switches off automatically. The fan continuesto rotate until it becomes stationary.

Control …



Safety hints

Caution! Steam!Caution! Hot containers!Caution! Danger of scalding!


/ or

J+

(option)

1 5

Hints

• Cooking timesThe cooking time depends on the quality, weight and size of theproduct.Do not overload grids or containers in order to ensure even air cir-culation.

• General hints- Preheat up to 300 °C in order to have enough

heat stored as a buffer.- Do not open the door of the unit before the fan

stops rotating so that as little heat as possible escapes from the interior cooking cabinet.

- Fill the unit quickly in order to avoid a drop of temperature within the cooking cabinet.

- Open the door of the unit several times for a few seconds while cooking in order to let the surplus of humidity escape.

- When cooking products which release a lot of humidity (e. g.chicken legs) we recommend to reduce the batchsize to 75% oreven 50% of the usual theoretically recommended ”max. possibleloading capacity“.

• Pan fried foodAlmost every conventional type of bread crumbs can be used. Thequality of some foods can be improved by oiling the surface witheither oil or paprika oil mixture. Press breading firmly to the meat,cover with oil and do not overload.Gerneral rules: every one cm meat cut needs approx. 8 to 10 minu-tes cooking time.Preheating: Always preheat the unit to 300 °C(at least until the control light goes out).Ideal cuts: 1,5 to 2 cm thickness.Do not beat or flatten the meat (or toss in flour).Containers: Grids have the advantage that the top and bottomsides of roasts etc. will show an even browning. Make sure that thesame thickness and the cuts of similar sizes are placed on the samegrids.


• Gratinating:of soups, light and dark meat dishes, fish, mussels, asparagus, broc-coli, tomatoes toast etc.Preheating: preheat to 300 °C (at least until the control light goesout). After loading set to the desired temperature.Containers: Use grids or containers (20 mm 1/1 GN) to gratinatetoast, steaks and soups.

• Preparation of fishDo not cover in flour.When preparing a whole fish (pike, perch-pike). Wrap the tail in al-uminium foil and support it from underneath with raw potatoes.Containers: Use granite enamalled containerspreviously preheated.

• BakingPreheat: to the baking temperature. When doing a complete loa-ding, you might preheat to a higher temperature.Baking temperature: is 20 ° to 25 °C (70 ° to 80 °F) lower than fortraditional ovens.When baking bread and rolls only use every second rail.Baking tins should not be higher than 70 mm.For ideal heat transmission, use granite enamelled containers andinserts.

When baking frozen – quick food products, preheat to 300 °C – donot defrost.

Defrost frozen bread dough and let it rise for a short time (insert: al-uminum and baking paper).

For fish preparation use granite-enamalled sheets. Place quick fried food on grids.

1 6

1. “Combi-Steaming” 100 °C – 300 °C

Advantages

• Quick preheating.• Excellent food quality.• No dehydration and on the top side crusts andcrackling.

• Automatic basting – reduction of weight loss.• Roasts retain nutrients and juices.• Intensive, gentle preparation.• Even cooking of large joints of meat.• Less fat.• Less cooking time needed in respect to traditionalmethods.

• Unloading of partial amounts are possible at anytime.eg. à la carte/à la minute.

Cooking examples

• Mise en Place – Pre-preparationroasting bones for sauces.

• Startersquiche lorraine, flans, moussaka, lasagne, canne-loni, paella etc.

• Rôti/Main dishesroast (beef, veal, pork, lamb, poultry, game),stuffed vegetables (peppers onions, cabbage etc),gratinated vegetables (cauliflower), turkey legs,ham noodles, leg of pork, belly pork and variousomelettes.

• Side dishesgratinated potatoes, baked potatoes, frozen produc-ts.

• Dessertsyeast dough, choux pastry.

• Miscellaneousbread, rolls (frozen dough).

Cooking methods

Combi-Steaming, combi-roasting, combi-baking,glazing, gratinating, basting.

Combi-Steam mode moist heat and dry heat 100 °C – 300 °C

Even cooking of large joints of meat.

1 7

“Combi-Steaming” 100 °C – 300 °C

Operating

• Set the “Combi-Steam” mode.

• Preheat: until the set temperature is reached(at least until the control light goes out).

Load …

… the oven rack trolley and place in the unit.

• Set the temperature.


Setting


Remove …

… the containers when the food has reached its re-quired firmness resp. softness. When the door isopened the unit switches off automatically. The fancontinuous to rotate until it becomes stationary.

Control …



Safety

• Caution! Steam!• Caution! Hot containers!• Caution! Danger of scalding!



(option)

(option)

+

/ or

Roasts are juicier and have an ideal consistency.

1 8

“Combi-Steaming” 100 °C – 300 °C

Hints

• In order to ensure even cooking, do not place roaststoo close together.

• When possible, place meat fibers parallel to theair circulation in order to get a better heat ab-sorption and to shorten the cooking time.

• Steam roasts with crusts or large pieces of meatfor approx. 1/3 of the cooking time.

• Condensation and meat juices can be collected byplacing a container underneath, and can be usedlater with roasted bones to make a sauce.

• Preparation of sauces– Insert an unperforated standard catering contai-ner in the bottom rail.– Add bones, spices, vegetables etc. and let them roast.

– Add the collected stock.– Leave under for the duration of the cooking process.

– Result is a concentrated sauce.

• BakingYeast dough, puff pastry, (choux) pastry should beprepared on granite enamelled containers.


Notes

1 9

2. Cooking method“Forced Steaming” 101 °C – 130 °C

Advantages

• Cooking is intensified.• Cooking times are shorter.• Bear in mind the advantages of the steam mode too.

Cooking examples

• potatoes, carrots, celery.

Operating

• Set the “Combi-Steam” mode.

• Preheat: until the set temperature is reached(at least until the control light goes out).

Load …

… the frame transport trolley and place in the unit.

• Set the cooking temperature.


Setting


Removal …

… the containers when the food has reached its re-quired firmness resp. softness. When the door isopened the unit switches off automatically. The fancontinues to rotate until it becomes stationary.


(option)

(option)

+

/ or

2 0


Cooking method“Forced Steaming” 101 °C – 130 °C

Control …


• Reading the display controls.• Self control (finger, needle, prodding).• Insert the automatic core probe (option).

Hints

Combi-Steaming mode temperatures“Forced Steaming”:celery 110 °Cpotatoes 115 °Cfrozen kohlrabi/turnip 120 °C

Safety hints

• Caution! Steam! (Danger of scalding!)• Caution! Hot containers and grids!


Notes

2 1

Individual reheating is possible in any of the 3 ope-rating modes (“Steam”, “Hot Air” and “Combi-Steaming”).

Operation

• Preheat to the selected mode temperature.

• Set mode.

• Set the cooking temperature.

• Set the cooking time.

Reheating temperature

On average, the best temperatures are between120 °C –140 °C.

Reheating time

Set approx. between 5 to 8 minutes – the reheatingtime varies depending on the product, producttemperature, plates/number of plates inserted andthe desired cooked results for serving.

Control …

… is possible any time.

• Ideal serving temperature: 75 °C – possible tocontrol using the automatic core temperature (op-tion).

• If desired change the set values.

Variable Reheating

/ / +

2 2

Cooking with core temperature (option)

Advantages

• Perfect cooking.• Less weight loss.• Prevents over cooking.• Easier and more precise cooking control –digital display.

• Constant personal care is not necessary.• Guarantees high, constant quality standards asopposes to traditional methods such as needle, fin-ger, lip, fork and cut test.

Function

To measure the core temperature of food, thus enab-ling a perfect cooking process. No risks.

Cooking method

Possible in all modes.

Operation

Introduce the clean, cold temperature probe tip intothe thickest part of the food item.

• Set the mode switch.

• Set the desired core temperature, the desiredtemperature will be displayed.

• Set the cooking cabinet temperature.

• A buzzer is sounded when the preselected coretemperature is reached and the unit switches off automatically.

Using the core temperature cooking method you “can cookexact”. Insert the sensor into the thickest part of the meat.

Place equal sizes together on the same grid.

2 3

Hints

• When roasting meat for sliced cold meat, the core temperatureshould be set approx 5 °C lower, as the roast continuous to cookduring the cool down phase.

Example: “Roasting”, ratio core temperature – cooking time.– Fully cooked – 80 °C core temperature desired.– 60 °C core temperature is reached after 60 minutes.– For the last 20 °C core temperature, the remaining cooking time should be half the time again, in this case 30 minutes.– As desired, increase the core temperature

(10 °C, 20 °C, 30 °C more).– When increasing the roasting time, keep in mind:

20% more compares to (approx. 1/5), 50% more (1/2), 80% more (4/5) cooking time.

• In order to avoid holes (protein coagulation), cool the meat probebefore inserting.

• The set temperature and cooking mode can be changed at anytime.

Safety hints

• The core probe can be very hot.• When not in use, always place in its holder.• Do not let the core probe hang loose outside thecooking cabinet.

• Remove the core probe from thefood before unloading it.


Cooking with core temperatureMeat Core Colour

temperature of meat core

Beef

bleu 45 °C dark blood redrare

saignant 50 °C red meatmedium rare juice – blood red

a point 55 – 60 °C light pink fadingmedium into greyish-brown

towards theoutside

bien cuit 75 – 85 °C grey-brownwell done throughout

Veal

fully cooked over 77 °C reddish-browngreyish-whitemeat juice

Pork

medium 65 °C light pink

fully cooked 75 – 80 °C yellowish brown,greyish-whitemeat juice

cured 65 °C pale redbrownish or nearly colourless

Lamb

fully cooked 79 °C grey, lightlypale red

Mutton

fully cooked 82 °C grey, lightly palered juice

Poultry

fully cooked 85 °C yellowish-white,nearly colourless

juice

Even cooking “cook exact” and reduce the weight losses. Roastsare juicier.

2 4

Core temperature values

State Core temperatu-

re

Beef

Filet of beef medium 55–58 °C

Roast beef medium 55–60 °C

Beef rose well done 85–90 °C

Roast beef joint well done 80–85 °C

Aitchbone well done 90 °C

Pork

Leg well done 75 °C

Leg under done 65–68 °C

Saddle slightly light pink65–70 °C

Shoulder well done 75 °C

Belly/stuffed well done 70–75 °C

Belly well done 80–85 °C

Knuckle, roasted well done 80–85 °C

Knuckle, cured well done 80–85 °C

Ham juicy 64–68 °C

Smoked pork chops 65–70 °C(Buffet slices) 55–60 °C

Knuckle pickled well done 75–80 °C

Ham in bread crust well done 65–70 °C

Bread dough 65–70 °C

Tongue well cooked 85–90 °C

Pig’s head 75–82 °C

Veal

Saddle light pink 65–70 °C

Leg, Top-side, well done 78 °C Fricandeau

Kidney well done 75–80 °C

Shoulder well done 75–78 °C

Breast (often stuffed well done 75–78 °Cor boned)


Core temperature values

State Core temperatu-

re

Mutton

Saddle light pink 70–75 °C

Saddle well done 80 °C

Leg light pink 75–78 °C

Leg well done 82–85 °C

Lamb

When the meat is well done, the core temperaturevaries between 79 °C and 85 °C. The colour of themeat core is grey, slightly pale pink. The meat juiceis clear.

Poultry

Chicken well done 85 °C

Goose pink 75–80 °C

Goose well done 90–92 °C

Turkey, Duck well done 80–85 °C

Pies, Pates etc.

Pastete 72–74 °C

Terrinies, firm 60–70 °C

Galatines 65 °C

Ballotines 65 °C

Fois gras 45 °C

Salmon 60 °C

Pike 63 °C

Fish mousse 65 °C

2 5

Additional function „Cool down“

Advantages

• The cooking cabinet temperature cools downquickly.

• Automatic – no manpower required.

Function

Quick cooling down of the cooking cabinet.

Cooking method

Possible in all modes.

Operation

• Set to "Cool down".

Safety hints

• Caution!• During the cool down period the fanwheel is not switched off when the door is opened.

• Only choose the “Cool down” function when the air baffle is closed.

• Caution! Before setting the “Cool down” function – close the door!

2 6

Original RATIONAL Accessories

Example for Equipment forSize Item Depth Illustration Example RATIONAL Combi-Steamer CCD

mm 61 101 102 201 202

1/3 Container for fried potatoes,GN CNS hamburgers, potatoe dumplings,

325 x 20 thawing, vegetables, poaching 3 6175 mm fish, side dishes

for vegetables, meat loaf,vegetable casseroles,

40 steamed and poached fish, 3 6hamburgers

for stuffed peppers, stews,different fruit, egg royal,

65 vegetables, rice 3 6

1/2 Container for fried potatoes,GN CNS hamburgers, potatoe dumplings,

325 x 20 thawing, vegetables, poaching 2 4265 fish side dishesm m

for vegetables, meat loaf,vegetable casseroles,

40 steamed and poached fish, 2 6hamburgers

for stuffed peppers, stews,different fruit, egg royal,

65 vegetables, rice 2 4

Container for vegetables withoutperforated juice, side dishes,

CNS 55 dumplings etc. 1 2

for vegetables, eggs,blanching

90 1 2

for potatoes

140 1 2

1/1 Container for roast potatoes, gratinatingGN CNS different dishes, saddle of hare,530 x 20 thawing etc. 6 10 5 20 10325m m

for vegetables, meat loaf,steamed and poached fish,

40 pastry, duck, goose etc. 3 5 10

for stuffed peppers, rice,noodles, vegetables,

65 different fruits, stews etc. 4 5 5 10 10

for collecting stock,boiled ham, preparation

100 of sauces etc. 1 2 2 4

Stainless steel:• Rust free• More stable through double flanging design!• Better handling quality• Long lasting

Perforated stainless steel:• Perforated sides and corners – allows better steam circulation• Large perforation diameter – better cooking quality• Perforation even on the side walls

Standard Catering (GN) Containers

2 7


mm 61 101 102 201 202

1/1 Container for vegetables withoutGN perforated stock, different side dishes,

530 x CNS 55 dumplings etc. 3 5 6 10 10325m m

for vegetables, eggs,potatoes, blanching etc.

90 3 5 3 5 6

for potatoes

140 2 3 6 5 12

Container for baking plain cake, biscuits,granite- sponges, roasting, braising,enamelled 20 gratinating etc. 6 10 6 20 10

40 3 5 6 10 10

65 3 5 4 10 10,

Container for different pastriesaluminiumperforated 20 6 10 20

Grids for large roasts, grilled meats,CNS or toasts, thawing, gratinating,

high gloss chicken, duck, goose, 6 10 6 20 10nickel plated preserving etc.

Granite enamelled containers:• Better heat conductivity• Better baking quality – no greasy base• No sticking• Minimum fat consumption• No loss in portioning – edges well formed• Better raising

Perforated aluminium:• Better heat conductivity• Better crusts, crackling• Excellent raising

High gloss nickel plated grids:• Good heat conductivity


Standard Catering Containersand Grids

2 8



mm 61 101 102 201 202

2/1 Container for roast potatoes,GN CNS saddle of hare, gratinating,

650 x 20 thawing, vegetables, dumplings, 10 20530 hamburgers etc. m m

for vegetables, meat loaf,hamburgers, steamed or poached

40 fish, duck, goose, vegetable 5 10casseroles, pastries etc.

for stuffed peppers, rice,vegetables, noodles, stews etc.

65 2 5

for collecting stock, boiled ham,preparation of sauces etc.

100 1 1

Container for vegetables without stock,perforated dumplings etc.

CNS 55 2 5

for vegetables, eggs, potatoes etc.

90 1 2

Container for baking plain cake, sponge rolls,granite- pastries, biscuits, gratinating,enamelled 20 braising, roasting etc. 5 10

40 2 5

65 5 10

Container for various pastriesaluminiumperforated 20 10 20

Grids for large roasts (eg. pork, beef etc.),CNS or grilled meats, toasts, chicken, duck,

high gloss goose, gratinating, thawing, 7 15nickel plated baking in moulds etc.

Granite enamelled containers:• Better heat conductivity• Better baking quality – no greasy base• No sticking• Minimum fat consumption• No loss in portioning – edges well formed• Better raising

Perforated aluminium:• Better heat conductivity• Better crusts, crackling• Excellent raising

High gloss nickel plated grids:• Good heat conductivity

Standard Catering Containersand Grids

2 9

Original RATIONAL Accessoires – Table models

The high operational performance ofthe RATIONAL Combi-Steamer iscomplemented by an efficientycoordinated accessory line of acces-sories. Therefore, the RATIONALCombi-Steamer can be easily adju-sted to meet individual require-ments.

The stands and cabinets are madeout of stainless steel and they gua-rantee a stable, practical installationof the RATIONAL Combi-Steamer.

RATIONAL Stand

Completely made of stainless steel with six resp. 10pairs of rails,castors, U profile. The oven rack has abuilt-in tilt safety device for the (GN) standard cateringcontainers as well as a fixing device for the cooking ca-binet which is also tilt resistant.

RATIONAL Mobile oven racks

RATIONAL Stand UG IFrame completely out ofstainless steel with shelfand adjustable feet.

RATIONAL Cabinet US IIIFrame completely made ofstainless steel with shelfand adjustable feet, closedat three sides with 14pairs of rails for 1/1 (GN)standard catering contai-ners and steamtable pans.

RATIONAL Stand UG IIFrame completely made ofstainless steel with shelfand adjustable feet; in ad-dition 14 pairs of rails forstoring standard cateringgrids and various steamtable pans.

RATIONAL Cabinet US IVFrame completely made ofstainless steel with shelfand adjustable feet ,sameas US III version , but equip-ped at the front withswing doors.

RATIONAL Special frame trolley forserving plates up to 375 mm

Operational safety

All RATIONAL stands UG I and UG II, cabinets andmobile oven racks are equipped with built-in tiltsafety rails. The easy loading and unloading of the(GN) standards catering containers is attainedthrough a U shape rails.

Model Size mm

CCD depth width height

61 545 410 485

101 545 410 745

Size of the Special frame trolley:

Model Size inch (mm)

CCD 61/101 depth width height

UG I 638 900 720

UG II 638 900 720

US III 640 902 720

US IV 700 902 720

UG for Combi-Duo 640 902 345

CCD 102

UG I 775 1260 720

UG II 775 1260 720

UG I - low 775 1260 340

Size of stands:



61 545 368 485

101 545 368 745

102 662 580 745

Size of Mobile oven racks:

3 0


Enables easy transport and quick load changes.Made completely of stainless steel. They can be lockedinto the unit, includes 4 revolving casters (two withbrakes).Locks secure mobile oven rack to transport trolley,whileU-profiles prevent pans from tilting.

RATIONAL Transport trolleyfor table models

RATIONAL Mobile oven racksfor floor models

Completely made of stainless steel with twenty pairs ofrails, four revolving casters (two with brakes), GNstandard catering container arrests, drip collecting traywith drain valve, U-profile; prevents tilting of pans. Themobile oven rack can store various (GN) sizes andsteamtable pans.

Model Size mm


201 730 540 1790

202 902 730 1790

Size of Mobile oven racks:



61 785 725 993

101 785 725 993

102 1010 730 982

102-low 1010 730 681

Size of Transport trolley

3 1


RATIONAL Auxiliary devices

RATIONAL Spray PistolThe practical cleaning aid. Robust pressure containerwith grip and adjustable spray nozzle with separateextension. Volume 1,5 litre.

RATIONAL Special Cleaning DetergentSelf-acting detergent that loosens dirt and crustswithout scrubbing. Easy to use, neutral in smell,gentle tosurfaces and biodegradable. Container 11 kg.

For banquets, for quick reheating of plated meals. The plates (max. Diameter 300 mm) are positioned onsupport rings. The plate rack is completely made out ofstainless steel.The mobile plate racks for models CCD 61 and CCD101 (6 x 1/1 und 10 x 1/1) require the use of the optio-nal

* for plates covered with cloches, the max. total height of plate and cloche is limited to 72 mm.

RATIONAL Plate Mobile Oven Rack

Modell Number of supportrings Measurements mm

CCD depht width height

61 19 630 410 481

101 31 630 410 741

101* 25 630 410 741

201 62 730 540 1790

202 100 902 730 1790

Sizes of Mobile Plate Racks:

Reheated dishes on the plate rack may bekept at serving temperature for up to 20minutes by using the optional RATIONAL heat-retai-ning hood.

3 2

Examples beef and veal

Proper Amounts per containerFood Hints container/grid 20 x 2⁄1

6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1⁄1

Fillet steak season, oil lightly, preheat 300 °C, grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 approx. 3 cm thick, medium 40 x 1⁄1

Rump steak season, oil lightly, preheat 300 °C, grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 approx. 2 cm thick, do not flatten 40 x 1⁄1

Roast beef season, oil lightly, medium grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm granite

Beef joint choose flat pieces 65 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1Ø 80–100 mm, maturated not perforated

Beef roulade season, cook in sauce 65 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Beef liver cut in equal slices, grid or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat 300 °C 20 mm granite

Fillet 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1Wellington

Fillet of veal season, oil lightly, preheat 300 °C grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Veal chops season shortly before cooking, grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 preheat 300 °C

Veal joint season, lard lean parts, grid 3 x 1⁄1 grid 5 x 1⁄1 grid 5 x 2⁄1 grid 10 x 1⁄1 grid 10 x 2⁄1 grid65 mm unperf. 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm

Leg of veal when needed add lard, grid or 3 x 1⁄1 grid 5 x 1⁄1 grid 5 x 2⁄1 grid 10 x 1⁄1 grid 10 x 2⁄1 gridcontainer for sauce 40 mm unperf. 1 x 1⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm

Osso bucco marinate, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1equal slices

Breast of veal stuff but not too firm, grid 3 x 1⁄1 grid 5 x 1⁄1 grid 5 x 2⁄1 grid 10 x 1⁄1 grid 10 x 2⁄1 gridbaste from time to time 65 mm unperf. 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm

Veal fricassée add spices and vegetables 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1to the meat

Ragout fin fill warm into forms, grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1cover with sauce hollandaise 20 mm granite

Saddle of veal baste from time to time grid 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1

Veal shoulder add lard, container for meat juices grid 3 x 1⁄1 grid 5 x 1⁄1 grid 5 x 2⁄1 grid 10 x 1⁄1 grid 10 x 2⁄1 grid40 mm unperf. 1 x 1⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm

CT = automatic core temperature (option).

3 3

Tem- Approx.Mode switch perature cooking

2⁄1 in °C time min. CCD 61 CCD 101 CCD 102 CCD 201 CCD 202

24 pcs. 250–270 7 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.

20 pcs. 260 8–10 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

12 kg 140–160 25–30 18 kg 30 kg 60 kg 60 kg 120 kg

12–16 kg 130–140 90–120 24 kg 40 kg 80 kg 80 kg 160 kg

40–50 130–140 60–80 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.pcs.


12–16 kg 160–180 CT 52 °C 24 kg 40 kg 80 kg 80 kg 160 kg

16 pcs. 180 CT 68 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

20 pcs. 220–240 10–12 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.

16 kg 140–160 CT 24 kg 40 kg 80 kg 80 kg 160 kg75–80


30 pcs. 130–140 app. 90 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs.


6–8 kg 100 30–35 12 kg 20 kg 40 kg 40 kg 80 kg

acc. 250 6–8 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.to size

2 pcs. 160–180 CT 72 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.

12–16 kg 150–170 80–90 24 kg 40 kg 80 kg 80 kg 160 kg

1⁄1

12 pcs.

10 pcs.

6 kg

6-8 kg

20-25pcs.

10 pcs.

6-8 kg

8 pcs.

10 pcs.

8 kg

6 pcs.

15 pcs.

1 pcs.

3-4 kg

acc.to size

1 pcs.

6-8 kg

Load percontainer

Approx. loadingcapacity

3 4

Examples pork, mutton and lamb


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1⁄

Pork medallion season, oil lightly, preheat 300 °C, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 do not flatten

Pork steak oil lightly, preheat 300 °C grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Pork chop oil or rub in seasoning 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1or alu. perf.

Hamburgers preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Meat balls equal sizes, mixture, 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1well formed

Saddle of pork baste from time to time, grid or 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1(glaze with dark beer) 20 mm granite

Pork neck season well grid 3 x 1⁄1 grid 5 x 1⁄1 grid 5 x 2⁄1 grid 10 x 1⁄1 grid 10 x 2⁄1 grid65 mm unperf. 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm

Stuffed belly pork steam first, mark portions, grid 3 x 1⁄1 grid 5 x 1⁄1 grid 5 x 2⁄1 grid 10 x 1⁄1 grid 10 x 2⁄1 gridseason well 40 mm unperf. 1 x 1⁄1 40 mm 1 x 1⁄1 40 mm 1 x 2⁄1 40 mm 1 x 1⁄1 40 mm 1 x 1⁄1 40 mm

Smoked neck boned, place similar grid or sized pieces grid 3 x 1⁄1 grid 5 x 1⁄1 grid 5 x 2⁄1 grid 10 x 1⁄1 grid 10 x 2⁄1 gridon same grid, container for sauce 65 mm 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm

Nuckle of pork marinate, collect stock grid 3 x 1⁄1 grid 5 x 1⁄1 grid 5 x 2⁄1 grid 10 x 1⁄1 grid 10 x 2⁄1 gridon same grid, container for sauce 65 mm 1 x 1⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm 1 x 1⁄1 65 mm 1 x 2⁄1 65 mm

Leg of pork steam first, cut the grid crackling, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1season, do not oil

Ham ask baker to encase 20 mm granite 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1in bread or alu. perf.

Meat loaf smooth surface, 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1possibly fill in forms

Meat pudding fill in aluminium forms grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Spare ribs marinate, preheat 300 °C, grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1season well 20 mm granite

Pork shoulder steam first grid 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1

Saddle of mutton on skewers skewers 1 skewer 2 skewer

Leg of lamb boned grid 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1

Lamb baron glaze from time to time grid or 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄120 mm granite

Lamb fillets rub seasoning well in, grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat 300 °C 20 mm granite

CT = automatic core temperature (option). HA = Hot Air, CS = Combi-Steaming.

3 5







90 pcs. 180 15 135 pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs.

16 kg 150–180 CT 72 °C 16 kg 24 kg 48 kg 48 kg 96 kg

16 kg 140–160 85–100 24 kg 40 kg 80 kg 80 kg 160 kg

10–14 kg HA 220 12 21 kg 35 kg 70 kg 70 kg 140 kgCS 160 CT 78 °C

12–16 kg 100 CT 24 kg 40 kg 80 kg 80 kg 160 kg65–70 °C

14–18 100 70–100 27 pcs. 45 pcs. 90 pcs. 90 pcs. 180 pcs.pcs.

12–16 150–170 70 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.pcs. HA 200

ca. 12 kg 170 90–120 12 kg 18 kg 36 kg 36 kg 72 kg

12 kg 150–170 70 18 kg 30 kg 60 kg 60 kg 120 kgHA 200

8–12 kg CS 130 CT 70 °C 18 kg 30 kg 60 kg 60 kg 120 kgHA 160

6 kg 180–190 30 9 kg 15 kg 30 kg 30 kg 60 kg

16 kg 140–160 CT 75 °C 16 kg 24 kg 48 kg 48 kg 96 kgHA 180

140–180 CT 60 °C 6 pcs. 6 pcs. 12 pcs.

6 pcs. HA 130 CT 58 °C 6 pcs. 9 pcs. 18 pcs. 18 pcs. 36 pcs.

2 pcs. 140–180 CT 2 pcs. 3 pcs. 6 pcs. 6 pcs. 12 pcs.54–58 °C

16 pcs. HA 140 CT 55 °C 24 pcs. 40 pcs. 80 pcs. 80 pcs. 160 pcs.

1⁄1

12 pcs.

10 pcs.

6 kg

6-8 kg

20-25pcs.

10 pcs.

6-8 kg

8 pcs.

10 pcs.

8 kg

6 pcs.

15 pcs.

1 pcs.

3-4 kg

acc.to size

1 pcs.

6-8 kg

Load percontainer


3 6

Examples sausages, frozen food


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1⁄

Sausage reheated pork, beef etc., sausage use 20 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1automatic core temp.

Blood sausage/ warm throughly 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1Black puddings

Liver dumpling form into balls, oil container lightly, 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1cover with aluminium foil

Canned foods max. weight 200 g grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1semi-preserved 20 mm

Food in jars check the heat resistancy of the glass grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm

Frozen food:Chicken legs pre-cooked, preheat 300 °C grid or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

20 mm

Cordon bleu pre-cooked, preheat 300 °C 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Fish fingers preheat 300 °C 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Quiche lorraine pre-cooked cover with alu. ø 8 cm, 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat 300 °C or alu. perf.


3 7



60 pcs. 100 KT 72 °C 180 pcs. 300 pcs. 600 pcs. 600 pcs. 1200 pcs.



80 pcs. 100 40 120 pcs. 200 pcs. 400pcs. 400 pcs. 800 pcs.






1⁄1

30 pcs.

20 pcs.

30 pcs.

40 pcs.

40 pcs.

30 pcs.

8 pcs.

50 pcs.

45 pcs.

Load percontainer


3 8

Examples game, poultry, pastete


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1⁄

Saddle of venison boned, season well grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm granite

Venison leg boned, season well grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄165 mm

Shoulder of venison add pieces of lard, marinate 65 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Saddle of hare marinate, season grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm granite

Roast venison braised, use container, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1ideal for mise-en-place

Pheasant add lard, season, 100 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat 300 °C

Wild duck season, add lard grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm granite

Quail, partridge vacuum bake grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1pheasant 20 mm granite

Poultry for salads, starters 20, 40 or 3 x 20, 40 5 x 20, 40 5 x 20, 40 10 x 20, 40 10 x 20, 4065 mm or 65 mm or 65 mm or 65 mm or 65 mm or 65 mm

Turkey possibliy stuff, baste from grid or 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄1time to time 40 mm unperf.

Goose possibliy stuff, season grid or 2 x 1⁄1 3 x 1⁄1 3 x 2⁄1 6 x 1⁄1 6 x 2⁄140 mm granite

Whole chickens dry, season, tie, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 preheat 300 °C

1/2 Chickens space out evenly on grid, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 preheat 300 °C

Chicken legs season, place on grids, shape, grid 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1 preheat 300 °C

Liver pate fill into forms and cover well grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Chicken pate fill into forms, flatten grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1


3 9




10–12 kg 140–160 60–70 18 kg 30 kg 60 kg 60 kg 120 kg

12 kg 140–150 80–100 18 kg 30 kg 60 kg 60 kg 120 kg



16 kg 130–150 90–120 24 kg 40 kg 80 kg 80 kg 160 kg



12 kg 100 KT 78 °C 18 kg 30 kg 60 kg 60 kg 120 kg





20–24 220 18 72 pcs. 120 pcs. 240 pcs. 240 pcs. 480 pcs.pcs.

12 kg 130 40 18 kg 30 kg 60 kg 60 kg 120 kg

12 kg 140–150 90–120 18 kg 30 kg 60 kg 60 kg 120 kg

1⁄1

2 pcs.

5-6 kg

6 kg

6-8pcs.

12 pcs.

8 kg

6-8pcs.

3 pcs.

6 kg

2 pcs.

2 pcs.

6 pcs.

8 pcs.

10-12pcs.

6 kg

6 kg

Load percontainer


4 0

Examples fish, shell fish


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1⁄

Salmon fillets place in serving dishes, add wine grid or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄120 mm unperf.

Turbot possibly add vegetable, 40 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1Julienne-bouillon

Halibut salt, pepper, white wine, 40 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1chopped herbs

Sole, roles season, bouquet poissn etc. 40 mm unperf. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1(different shapes)

Plaice place the paleunderside on top, 20 mm granit. 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat 300 °C, lightly oil containers

Fried trout season, oil lightly, 20 mm granit. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat 300 °C

Trout au bleu blend out belly bones, 20 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1season lightly 40 mm unperf.

Perch Julienne-bouillon 40 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Mussels wine, grated vegetables 40 or 65 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1perf./unperf.

Shrimps-Dariol cover with a flat container grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Frozen Foods:Fish preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

or alu- perf.

Fish in bread preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1crumbs or alu perf.

Gratinated fish preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1or alu perf.

Cod fillets preheat 300 °C 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1or alu perf.


4 1



40 pcs. 100 15 120 pcs. 200 pcs. 400 pcs. 400 pcs. 800 pcs.30 pcs. 100 12 90 pcs. 150 pcs. 300 pcs. 300 pcs. 600 pcs.


30 port. 100 12 90 port. 150 port. 300 port. 300 port. 600 port.


8–10 pcs. 250 15 30 pcs. 50 pcs. 100 pcs. 100 pcs. 200 pcs.




2–4 kg 100 10–15 6 kg 10 kg 20 kg 20 kg 40 kg






1⁄1

20 pcs.15 pcs.

1 pcs.

15 port.

30 pcs.

4-5 pcs.

8-10 pcs.

8-10 pcs.

0-12 pcs.

1-2 kg

25 pcs.

12 pcs.

15 pcs.

18 pcs.

18 pcs.

Load percontainer


4 2

Examples vegetables, canned foods


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1⁄

Broccoli frozen, perf. container, cold water 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Cauliflower quartered, remove stalks 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Brussels sprout frozen, season, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1add butter before saving or perf.

Spinach fresh 65 mm perf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Kohlrabi frozen, slice 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Parisienne Carrots season while frozen, add butter 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Peas season while frozen 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or perf.

Asparagus bundle, when desired 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1cook in meat juices or perf.

Tomatoes blanch for tomatoes concessèes, 20 or 40 mm 5 x 1⁄1 20/40 10 x 1⁄1 20/4010 x 2⁄1 20/4020 x 1⁄1 20/40 20 x 20/40

salt 65 mm perf. 3 x 1⁄1 65 mm 5 x 1⁄1 65 mm 5 x 2⁄1 65 mm10 x 1⁄1 65 mm 10 x 2⁄1 65m m

Beans frozen, whole or cut blanch, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1fresh, cold water or perf.

Mushrooms sprinkle with lemon, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1white wine

Cabbage remove stalk 65 mm perf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Stuffed peppers place the opening upright 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Cauliflower every second rail, grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1gratin preheat 20 mm

Vegetables pre-cooked, add butter before serving grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1(dishes) 20 mm

Canned vegetables bear in mind the size of cans grid or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄120 mm

Vegetable distribute evenly 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 20 x 2⁄1gratin 65 mm granite

Cabbage rolls blanch cabbage leaves, 65 mm perf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat 300 °C

Farmers omelette distribute the mixture evenly approx. 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 20 x 2⁄11 – 2 cm under the rim 65 mm granite

Soaked grain prepare cold, leave to soak, 40 mm or 6 x 1⁄1 40 mm10 x 1⁄1 40 mm10 x 2⁄1 40 mm20 x 1⁄1 40 mm20 x 2⁄1 40m m

shortens the cooking time 65 mm granite 3 x 1⁄1 65 mm 5 x 1⁄1 65 mm 5 x 2⁄1 65 mm10 x 1⁄1 65 mm 10 x 2⁄1 65m m

Whole food bear in mind the various soaking times 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 20 x 2⁄1gratin 65 mm granite

Moussaka fill till approx. 2 cm under the rim 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 20 x 2⁄165 mm granite


4 3



10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

ca. 8 100 18 12 heads 20 heads 40 heads 40 heads 80 headsheads

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

4 kg 100 8 6 kg 10 kg 20 kg 20 kg 40 kg

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

4–6 kg 100 15–20 9 kg 15 kg 30 kg 30 kg 60 kg

90 pcs. 100 1–2 225 pcs. 450 pcs. 900 pcs. 900 pcs. 1800 pcs.135 pcs. 225 pcs. 450 pcs. 450 pcs. 900 pcs.

10 kg 100 15–18 15 kg 25 kg 50 kg 50 kg 100 kg

4 kg 100 10–12 6 kg 10 kg 20 kg 20 kg 40 kg

4–6 100 6–8 9 heads 15 heads 30 heads 30 heads 60 headsheads

40–50 160–180 45 75 pcs. 125 pcs. 250 pcs. 250 pcs. 500 pcs.pcs.

60 port. 250 8–10 90 port. 150 port. 300 port. 300 port. 600 port.



60 port. 140–160 45 90 port. 150 port. 300 port. 300 port. 600 port.



4 kg 100 20–50 12 kg 20 kg 40 kg 40 kg 80 kg



1⁄1

5 kg

ca. 4heads

5 kg

2 kg

5 kg

5 kg

5 kg

2-4 kg

45 pcs.

5 kg

2 kg

4-6heads

20-25pcs.

30 port.

4 pcs.

10-15pcs.

30 port.

25 pcs.

30 port.

2 kg

30 port.

30 port.

Load percontainer


4 4

Examples eggs, side dishes


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1⁄

Eggs set timer when the window is misty 65 mm perf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1(hard boiled)

Quiche pre-cook, bacon, onions, cheese, veget., 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1egg mixture, pastry base, preheat or alu. perf.

Boiled potatoes quartered, add salt, 100–150 3 x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100m m

toss well perf. 2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm

Skin potatoes place on grids 100–150 3 x 100 mm 5 x 100 mm 5 x 100 mm 10 x 100 mm 10 x 100m m

perf. 2 x 150 mm 3 x 150 mm 3 x 150 mm 6 x 150 mm 6 x 150 mm

Potatoe dumplings add water, leave to soak 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Fried potatoes add water, leave to soak, 20 mm or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat 300 °C 40 mm granite

Baked potatoes wrap in foil, possibly steam first grid or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat 20 mm

Potatoe gratin even slices, 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat

Pommes Macaire spread out evenly in containers, 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1preheat or alu. perf.

Rice add water, stock, leave to soak 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1for a short time

Long grain rice leave to soak (3 parts:1) 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Rice pudding suger, cinnamon, milk 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Semolina hot water, a drop of oil 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Noodles Spaghetti, maccaroni etc. 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Canneloni cover with sauce 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Lasagne fill till approx. 2 cm under the rim 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Noodle casserole mix the egg mixture well 40 mm or 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄165 mm granite


4 5





16–28 kg 100 25–30 24 kg 42 kg 80-90 80–90 160–180kg kg kg

14–24 kg 100 30–40 18 kg 36 kg 60-72 60–72 120–154kg kg kg


4 kg 230 15 12 kg 20 kg 40 kg 40 kg 80 kg


60 port. 150–170 35–40 90 port. 150 port. 300 port. 300 port. 600 port.

80 pcs. 200–220 15–18 240 pcs. 400 pcs. 800 pcs. 800 pcs. 1600 pcs

4 kg 100 25 6 kg 10 kg 20 kg 20 kg 40 kg

4 kg 100 45 6 kg 10 kg 20 kg 20 kg 40 kg

4 kg 100 35–40 6 kg 10 kg 20 kg 20 kg 40 kg

4 kg 100 20–25 6 kg 10 kg 20 kg 20 kg 40 kg

4 kg 100 10 6 kg 10 kg 20 kg 20 kg 40 kg




1⁄1

60-100pcs.

10 pcs.

8-14 kg

7-12 kg

30 pcs.

2 kg

20 pcs.

30 port.

40 pcs.

2 kg

2 kg

2 kg

2 kg

2 kg

30 port.

20 port.

20 port.

Load percontainer


4 6

Examples pastry, bread, rolls, desserts, part 1


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1⁄

Apple strudel glaze with either egg, milk or sugar water 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or alu. perf.

Apple turnovers preheat 20 mm granite or 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄120 mm alu. perf.

Sponge rolls spread evenly, preheat 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Sponges Ø 26 cm, every 2nd. rail, grid 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 preheat

Puff pastry glaze with egg, 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1preheat or alu. perf.

Puff pastry* force steam with in the first minutes 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1for approx. 10 – 30 sec. or alu. perf.

Puff pastry every 2nd. rail 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1puffs or alu. perf.

Puff pastry puffs* every 2nd. rail, force steam if required 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or alu. perf.

Puff pastry spread evenly, glaze with egg 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1with fillings or alu. perf.

Sponge cake every 2nd. rail 20 mm 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1flat tin 40 mm

Choux pastry pipe evenly 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Croissants 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1or alu. perf.

Sponge base for sponge (7 eggs per 30 g), 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1fruit cake (sugar and 40 g flour)

Stewed fruit even slices, after steaming, 65 mm unperf. 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1leave to stand

Fruit for apple, pear, etc. eventually, 20 mm 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1garnishing core

Stewed fruit preserves Ø 10–12 cm, eg. pears grid or 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1in glass 20 mm

* When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 °C. CT = automatic core temperature.





2 kg 180–200 12 6 kg 10 kg 20 kg 20 kg 40 kg

4 shapes 160–180 30–40 6 shapes 10 shapes 20 shapes 20 shapes 40 shapes


24–30 180–200 10 CS 45 pcs. 75 pcs. 150 pcs. 150 pcs. 300 pcs.pcs. 10 HA

depending 200 15–20on size

40 pcs. 200 10 CA 60 pcs. 100 pcs. 200 pcs. 200 pcs. 400 pcs.10 HA









according to the size of the product

4 7

1⁄1

2 pcs,

10 pcs.

1 kg

2 shapes

12-15pcs.

12-15pcs.

dependingon size

20 pcs.

12 pcs.

30 port.

15 pcs.

12 pcs.

40 port.

30 port.

30 pcs.

10 pcs.

Load percontainer


4 8

Examples pastry, bread, rolls, desserts, part 2


6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 40 x 1⁄

Yeast cake every 2nd. rail 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Platted yeast cake glaze with sugar water 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1during cooking or alu perf.

Cheese cake spread the mixture evenly 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Cream cheese slices pre-cook short crust pastry base, 40 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1fill with fruit and cream cheese

Marble cake fill into forms grid 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Brown Bread let dough rise 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Biscuits and short even thickness 20 mm granite 6 x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1crust pastry for piping

Crumble cake base – spread crumble evenly 20 mm granite 6 x 1⁄1 20 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1yeast dough or alu perf.

White bread every 2nd. rail grid 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1

Rolls, french bread form well, grid 3x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1 preheat

Reheating rolls, form lightly 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1Baguettes or alu perf.

Toast butter lightly grid 6x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Vacuum packed fruit add wine, liquor grid 6x 1⁄1 10 x 1⁄1 10 x 2⁄1 20 x 1⁄1 20 x 2⁄1

Plum cake base – spread evenly with fruit 20 mm granite 3 x 1⁄1 5 x 1⁄1 5 x 2⁄1 10 x 1⁄1 10 x 2⁄1yeast dough

* When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 °C. CT = automatic core temperature.

4 9



4 kg 160–180 20–25 6 kg 10 kg 20 kg 20 kg 40 kg




8 shapes 160 45 12 shapes 20 shapes 40 shapes 40 shapes 80 shapes

6 pcs. 160-180 75–85 9 pcs. 15 pcs. 30 pcs. 30 pcs. 60 pcs.







8 kg 100 20–30 24 kg 40 kg 80 kg 80 kg 160 kg

60 port. 160 35 90 port. 150 port. 300 port. 300 port. 600 port.

1⁄1

2 kg

2 pcs.

40 port.

50 port.

4 shapes

3 pcs.

24 pcs.

10 pcs.

4 pcs.

10 pcs.

15-20pcs.

15-18pcs.

4 kg

30 port.

Load percontainer


Cleaning the unit daily is absolutely essential for hygienic reasons aswell as to prevent operating problems.

Use:

• RATIONAL special cleaning detergent.• RATIONAL spray pistol.

Cleaning procedure

• Leave the grids and containers in the cooking cabinet.• Allow the cooking cabinet to cool down.• Spray with RATIONAL special cleaner also door, gasket and behind

the swivel air flow baffle.• Allow to react for approx. 20 minutes.• Set the mode selecting switch to steam.• Set the timer to approx. 15 minutes.

and

• Rinse the cooking cabinet thoroughly with the built-in RATIONALhand shower (option).

• After the cleaning process dry the cabinet:- mode hot air 80 °C or- open the door.

• Cleaning from outside:only with mild soap and a wet cloth.

Hints

• When the cabinet and grids are extremely soiledrepeat the cleaning action.

• Remove the air baffle from time to time for cleaning. • Residue that is still left on the grids and containers can be cleaned

by placing in the dish washer.• Never use acidic or corrosive liquids on the aluminium sheets as this

could cause discoloring and damage to the material.

Safety hints

• Do not use a high pressure cleaner.• Do not use acids or let acidic fumes come into

contact with the protective layer of the units nickel chromium steel otherwise it will be damaged and could cause discolouring.

• Observe the handling instructionson the cleaning detergent container.

5 0

Cleaning

Spray the interior cabinet withthe special RATIONAL cleaningdetergent.

Open the air flow system eg.use a screw driver.

Swing the air flow baffle open.

Rinse thoroughly using the hand shower.

To clean between the doubleglass door panel, press therelease bar and pull open(open the door).

5 1

Descaling

RATIONAL Steam Generatorwith SC Automatic

The SC-Automatic reduces significantly the need for regular descaling ofthe steam generator.

SC Self clean

The steam generator is drained and flushed at certain time intervals atleast once a day and the scale deposits are discharged before they canform a sediment. As our experience proves, a yearly descaling is sufficientin most of the case. The frequency of the descaling however strongly depends on the water hardness. We recommand a regular inspec-tion of the steam generator and descaling as necessary. Please contactyour local Service Partner for more information.

Please bear in mind

Should some kind of interferance occur, the “Water Low” display willstart to flash. In this case, check that water faucet leading to the unitto see if it is open or if the soleniod valve is blocked. When the causehas been removed the unit will restart automatically. If this does nothappen after 3 minutes, call your local service department.

Hints

When not in use for longer periods eg. holidays, empty the steam ge-nerator as follow:

• Place a magnet on the control panel where the serial unit number isdisplayed.

• Set the mode to either “Steaming”,“Hot Air” or “Combi-Steaming”.

• The steam generator will be emptied.

• The temperature of the steam generator must not be below 75 °C.

5 2

Important installation information – Table units

Installation site/space requirements

• On an original RATIONAL stand or• on a sturdy, horizontal working surface(height: 720mm).• Note: The weight of the Combi-Steamer is:

6 x 1/1 GN: 134,5 kg 10 x 1/1 GN: 158kg10 x 2/1 GN: 252,5 kg

• Slight unevenness in the surface can be compensated with the height-adjustable feet (± 10 mm, see pic1).

• The Combi-Steamer must be adjusted horizontally.• Minimum clearance:

to the left: 50 mm to the right/rear: 50 mm recommended

• During planning, allow for space for transport trolley6 x 1/1 GN and 10 x 1/1 GN width 730 mm10 x 2/1 GN width 810 mm

• Working place-specific sound emission figure:6 x 1/1 GN: 47 dB (A) 10 x 1/1 GN: 57 dB (A)10 x 2/1 GN: 57 dB (A)

Opening of the control panel (pic. 2)

• 6 x 1/1 GN and 10 x 1/1 GN below the control panelTools required: 8 mm hex wrench

• 10 x 2/1 GNTop of the control panelTools required: 8 mm hex socket wrench

• To open the front panel, turn 8mm wrench anti- clockwise untillthe door opens.

• To close the front panel, press the control panel firmly to the unitand turn 8mm screw clockwise.

Note: control panel must close parallel.

pic. 1

pic. 2: 6 x 1/1 GN und 10 x 1/1 GN

pic. 4 e. g. 6 x 1/1 GN

Attention!The air inlet filter at the lower part of the front panel (see pic. 3)has to be cleaned every 3 months with soapy liquids , or has to be replaced (ET-Nr. 5214.1208).

Electrical Connection

Connect the unit only according to the information given on the dataplate.Observe all regulations of the local Electricity Board!The appliances may only be connected by an electrician approved by the Electricity Board.

6x1/1GN 10x1/1GN 10x2/1GNConnected load: 9,6 kW 18,6 kW 31,5 kWFuse protection: 3 x 16 A 3 x 35 A 3 x 50 AVoltage: 3N AC 400V 3N AC 400V 3N AC 400V

• Special voltages on request, circuit diagram behind control frontpanel.

• 6 x 1/1 GN and 10 x 1/1 GN are supplied with approx 2 m of power supply cable type H07RN-F.

• To connect power supply cable H07RN-F or equivalent to 10 x 2/1GN appliance:1. open the control panel2. remove left side wall

• On-site installation: provide accessible all-pole disconnection devicewith minimum of 3 mm contact gap.

• Independently fused power supply lines for each appliance.

• Connect appliance to earth bonding.• Option Energy saving system:

The customer has to provide on-site installation of the additionalcontrol wire, which has to be connected to the control terminals inthe unit.

EA

N

N

pic. 3

➚

5 3

Important installation information – Table units

Water Feed (pic. 1)

• Connect to cold water, only drinking water quality.• Safety combination (non-return valve) integrated as standard.• Connection: 1/2" pressure hose with R 3/4" screwed

fitting.• Customer-fitted water shut-off valve for each appliance.• Water pressure: 150 to 600 kPa

recommended pressure: 300 kPa• Observe standards of local water board.• Optional Treated Water Connection (WZ 2)

(see Installation diagramm) with 2 water supplies:1. "Normal water" for quenching system and steam

generator flushing system2. "Treated water" for steam generator, moistening

and hand showerTheoretical water consumption of the steam generator:CCD 61: 0,2 l/min CCD 101: 0,42 l/minCCD 102: 0,69 l/min

Water Drain (pic. 2)• Use steam temperature resistant pipe - do not use ahose!

• A direct drain is possible since: a ventilated gap is an integrated part of the appliance.

• Use DN 50 pipe with constant slope (min. 5% or3°).

• Take drain dimensions into account: short-time pump-out quantity of steam generator 0.7 l/sec.

• Waste water temperature approx. 65 °C.

VentilationFor operation of the appliance a ventilation hood is not necessary.If a ventilation hood is to be installed:• The hood should protrude 300 mm to 500 mm over the front of the

appliance.• The grease filter should be in the protruding part of the hood.

6 x 1/1 10 x 1/1 10 x 2/1latent: 2.300 kJ/h 3.800 kJ/h 6.000 kJ/hsensible: 2.930 kJ/h 5.000 kJ/h 8.500 kJ/h

3/4" particlefilter

activecarbon

filter

300kPa

3/4"

pic. 1

pic. 2

WZ1

WA

Rational recommends to install the following components into the drinking water supply line (see picture):• A particle filter (0,08mm) with excessive soiling

of the supply water;• A pressure regulator with 300kPa (3 bar) secondary side setting

with line pressure peaks of above 600kPa (6 bar);• An active carbon filter with a clorine concentration of more than

30mgr/liter;

min. DN 50

min. 5% / 3°

5 4

Installation diagram 6 x 1/1 GN


WZ 1 Water supply for standard unit(using normal line water)

WZ 2 Water supply for optionaltreated water connection

WA Drain

EA Electrical connection

PA Earth bonding system

Minimum space

Subject to change without prior notice.



WA Drain



Minimum space


5 5


Safety instructions

• The temperature increase of the door glass panesmay exceed 60 degrees kelvin ( 60°C above am-bient).

• During long interruptions in operation, the customer-fitted water faucet should be closed.

• Do not clean with high pressure cleaner.

• If the ambient temperature of the Combi-Steamer is below 0 °C (e.g. transport), please empty water drain reservoir.

Valid Standards

• Electrical: DIN VDE 0700EN 60335-1EN 60335-2-42

• Water drain: DIN 1986, Part 1• Water feed: DIN 1988, Part 4

Customer Fittings

To be provided on site:

• Shut-off valve for water connection.

• All pole electrical isolator.

• Drainpipe with water trap and constant slope.



WA Drain



Minimum space


Location

• Unit must be positioned on level and solid floor area.• Bear in mind the weight of the Combi-Steamer

CCD 201: 346,5 kg CCD 202: 483,5 kg• The unit must be lined up horizontally in all directions.• Slope/incline of floor can be compensated by the adjustable feet

(adjusting range: +/- 15 mm).• The oven rack has to be positioned vertically in the unit.• Fix the units feet to the floor.• Minimum Distances:

left 50 mm, right 50 mm is recommended.• During planning allow enough room

(CCD 201: 730 mm and CCD 202: 810 mm width) for the mobileoven rack.

• Working area sound emission level:CCD 201: 49 dB(A) CCD 202: 49 dB(A)

Exhaust

An extractor hood is not necessary.In case an extractor hood should be installed:• The canopy should protrude 300 to 500 mm beyond the front of

the unit. • Add fat filter to the protruding part of the canopy.• Heat load

latent: CCD 201: 7,670 kJ/h CCD 202: 13,350 kJ/hnoticeable: CCD 201: 9,600 kJ/h CCD 202: 15,340 kJ/h

• Option:Connection of hood (for assembly see insert).

Power connection

Before connecting check details given on the identification plate, VDE standard requirements, andrequirements of your local electricity board.

CCD 201 CCD 202Load: 37,2 kW 63 kWFuses: 3 x 63 A 3 x 100 AVoltage: 400 V 3N AC 400 V 3N AC

• Special voltages on request, for circuit diagram see inside the unit.• Electrical connection behind the swing-out service door. Lead type:

e.g. HO7RN-F.• Location: a main isolator with min. 3 mm phase contact must be

provided.• Every unit must have its own protected supply conductor.• The unit is to be integrated into an equipotential bonding system.The units must be installed by a qualified electrician.

Drain connection

• Use a steam temperature resistant pipe – not a hose pipe.• A permanent connection with a syphon is possible:

the unit has an integrated vented-drain.• 50 mm standard pipe with constant slope (min. 5% resp. 3°)• Ensure a sufficient drain size: the pumped discharge rate of the

steam generator is 0,7 ltr./sec.• Waste water temperature is approx. 65 °C.• Standard valid: DIN 1986, P 1

Water supply

We recommends to install the following components into the drinkingwater supply line (see picture):• A particle filter (0,08mm) with excessive soiling

of the supply water;• A pressure regulator with 300kPa (3 bar) secondary side setting with

line pressure peaks of above 600kPa (6 bar);• An active carbon filter with a clorine concentration of more than

30mgr/liter;• Connect to cold water, only drinking water quality.• Safety combination (non-return valve) integrated as standard.• Connection: 1/2" pressure hose with R 3/4" screwed fitting.• Customer-fitted water shut-off valve for each appliance.• Water pressure: 150 to 600 kPa

recommended pressure: 300 kPa• Observe standards of local water board.• Optional Treated Water Connection (WZ 2)

(see Installation diagramm) with 2 water supplies:1. "Normal water" for quenching system and steam

generator flushing system2. "Treated water" for steam generator, moistening

and hand showerTheoretical water consumption of the steam generator:20 x 1/1 GN: 0,83 ltr./min. 20 x 2/1 GN 1,0 ltr./min.

Standards

• Electrical: DIN VDE 0700, EN 60335-1• Drain connection: DIN 1986, P 1• Water supply: DIN 1988, P 4

5 6

Important installation information – Floor models

min. DN 50

min. 5% / 3°

incorrect correct

EA

WA

WZ

3/4" particlefilter

activecarbon

filter

300kPa

3/4"

5 7

Important installation information – Floor models

CCD 201

CCD 202

minimum distance

Water supply *

Water discharge

WZ1

WA

EA

EAP

Electrical supply

Equipotential bonding

* option soft water

WZ 1 = soft waterWZ 2 = normal water

Access space requi-

res

for trolley.

Space needes to

open door 110 °

Feet

adjustable

220 – 235 mm

Access space requi-

res

for trolley.

Space needes to

open door 110 °

Distance bet-

ween wheels of

trolley

Distance bet-

ween wheels of

trolley

Feet

adjustable

220 – 235 mm

5 8

Service work is to be carriedout by electricians:

Caution! Disconnect the combi-steamer at the mains before opening the service door and workingon live parts.

1. Changing the interior lighting

When the interior lighting fails to work change thehalogen bulb.First, switch off the unit.Cover the outlet inside the unit with a cloth and re-move the lamp glass by loosening the 4 nuts with an8 mm spanner.Remove the frame, the glass and gasket.Replace the bulb with a 12 volt, 10 W, 300 °C heatresistant one (Spare part-Nr. 3024.0201).Do not come into contact with the hot bulb.Replace the gasket and glass, secure into place.

2. Replacing the door gasket

The door gasket consists of a vulkanized frame whichslots into a guide on the door and is not glued.In case the door gasket must be changed, pull the oldgasket out of the guide. Clean the guide rails withsoapy water.Bear in mind when replacing the new gasket that thelips lie correctly in the guide. It is recommended that the lips are dampened withsoapy water during assembly.

Door gasket CCD 61 Spare Parts No.5105.1001Door gasket CCD 101 Spare Parts No.5105.1004Door gasket CCD 102 Spare Parts No.5110.1074Door gasket CCD 201 Spare Parts No.5105.1007Door gasket CCD 202 Spare Parts No.5105.1008

Maintenance

Interior lighting compl./screws, frame, glass gasket, gasket, reflec-tor bulb).

Insert the halogen bulb.

Door gasket guide.

5 9

Notes

RATIONAL Großküchentechnik GmbH RATIONAL UK Limited RATIONAL Singapore

Iglinger Straße 62 Unit 4, Titan Court Representative Office

86899 Landsberg a. Lech Laporteway, Portenway Business Park 58 Tanjong Pagar Road

Telefon (0 81 91) 32 70 Luton, Bedfordshire, LU4 8EF. Singapore 0208

Telefax (0 81 91) 2 17 35 Telephone (01582) 480388 Telephone 2 27 22 36

Fax (0582) 485001 Telefax 2 2712 81

Documents

Manual Combi-Steamer CCD · ket. The Combi-Steamers further development is a result of close contact with our customers ... Hints • Check and consider which types of food can be