Theory of Operation
3-3
GLOSSARY OF COMMON OPERATING TERMS Display
- Primary interface to relay
messages to the operator.
Keypad
- P rimary interface for the
operator to control the oven.
Cook Chamber
- Cavity in which the
food products are cooked.
PRODUCT RECIPES
Recipe
- The food product recipe
programming consists of total time,
percent of total time per event,
percentage of hot air flow (AIR) required
and microwave (MW) level required.
Cook Cycle
- T otal time of operation for
a recipe.
Cook Event
– Segment of a recipe, up
to 6 events can be used for each recipe.
Duration
- Time, in percent of total time
of a single cook event.
Air
- Percent of convection air flow
during a cook event.
MW
- P ercent of microwave used during
a cook event.
Cook Temperature Set Point
-
Temperature should be a constant
parameter. The same cook temperature
should be used by all cook recipes.
MODES
Mode
– The software environment which
allows certain operations to occur. There
are several modes, STANDBY, COOK,
WARM UP an d COOL DOWN in which
the oven can operate.
Standby Mode
- The standby mode is
similar to oven off. In standby there is no
power to the oven. There is power to the
control, however, the oven will not
operate in standby mode.
Cook Mode
- Mo de used to perform the
normal oven operations, such as,
monitor the key pad for requests to cook
or change mode, and maintain the oven
at the cook temperature set point.
Warm–Up Mode
- Mode to bring the
oven up to the cook temperature set
point.
Cool–Down Mode
- Turns off all oven
components except the cooling fan and
circulation blower.