Operating Instructions

3. CONVOTHERM PC-Control

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3.2.4 Delta-T Cooking, Cook&Hold

Delta-T and Cook&Hold are programmable with the CONVOTHERM PC-Control software.

Delta-T Cooking

•Delta-T cooking with hot air requires use of Core Temperature since the cooking compartment temperature rises depending on the measured actual core temperature.

•The cooking compartment temperature should always be higher than the core temperature by the Delta temperature.

•The Timer cannot be used in Delta-T mode.

1.In the Programming window, select the Delta-T Cooking operating mode by clicking the Delta-T icon.

2.Adjust the Delta-Temperature with the arrow keys or input the desired value in the field.

3.Adjust the desired core temperature with the arrow keys or input the desired value in the field.

Cook&Hold

•Cook&Hold Programs automatically switch from the Cook phase to the Hold phase when the set Time or Core Temperature is reached.

•Select Hold Temperature so the cooking compartment temperature and the actual core temperature meet at the desired Hold Temperature (Hold Temperature = Core Temperature) to prevent over cooking.

•During the Hold phase, the Combi fan cycles with hot air and the time is automatically set to continuous.

1.Select the operating mode of the first step in the Programming window.

2.Set the temperature (preferably between 120°C and 150°C).

3.Select the Time or Core Temperature for the switchover from Cook to Hold (Hold Temperature = Core Temperature).

4.Press the New Step button for Hold phase entry.

5.Select Cook&Hold mode.

6.Accept the suggested hold temperature or if required, change the default values with the arrow keys or enter new values in the fields.

7.Click OK.

Note:

The Cook&Hold mode can only be used as the last step in a multi-step Program.

10 July 2006

CONVOTHERM PC-Control

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Cleveland Range PC-HACCP, PC-Control operating instructions Delta-T Cooking, Cook&Hold
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PC-HACCP, PC-Control specifications

Cleveland Range has long been recognized as a leader in innovative kitchen equipment, and its PC-Control and PC-HACCP systems stand out as exemplary advancements in commercial kitchen technology. These systems are designed to enhance operational efficiency, ensure food safety, and provide real-time monitoring in foodservice environments.

The PC-Control system is primarily focused on automation and user-friendliness. At its core, it offers an intuitive touchscreen interface that simplifies the management of cooking processes. This allows culinary staff to monitor various cooking parameters, including time and temperature, ensuring consistent quality in food preparation. The system facilitates multitasking by allowing users to control multiple units from a single interface, significantly reducing the need for constant supervision.

One of the standout features of the PC-Control system is its programmability. Users can create and save custom cooking programs for different dishes, enabling precise control over cooking conditions and outcomes. This level of precision not only enhances the flavor and presentation of the food but also improves operational efficiency by streamlining the cooking process.

On the other hand, the PC-HACCP system is vital for maintaining food safety standards. HACCP, or Hazard Analysis Critical Control Point, is a systematic approach to food safety that identifies and manages potential hazards in the kitchen. The PC-HACCP system provides real-time monitoring of critical control points, which helps ensure compliance with food safety regulations.

Key features of the PC-HACCP system include automatic data logging, which records cooking temperatures and times, and generates reports for inspection. This capability not only enhances accountability but also provides valuable documentation during health inspections. Additionally, the system can send alerts to staff when parameters deviate from accepted ranges, mitigating potential food safety risks.

Both systems utilize advanced technologies such as cloud connectivity, allowing for remote access and monitoring. This is especially beneficial for multi-site operations, where centralized management enhances oversight and operational efficiency.

In summary, Cleveland Range’s PC-Control and PC-HACCP systems offer a combination of cutting-edge technology and user-friendly features that streamline kitchen operations and elevate food safety standards. By incorporating these systems, foodservice operators can achieve greater efficiency, consistency, and compliance, ultimately leading to improved customer satisfaction and operational success. These advancements position Cleveland Range as a forward-thinking leader in the realm of commercial kitchen solutions.
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