user manual combislim cpe - houno combislim cpe - ver. 2.59 – june 2011 4 safety instructions...

Brugermanual CPE & KPE

ENG

User Manual

CombiSlim CPE

CombiSlim CPE - Ver. 2.59 – June 2011

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Table of contents

Preface and warranty 3 Safety instructions 4 Quick start 5 Setting of operation modes, temperature and time 6 Fan and exhaust 7 Core temperature: 8-11 - Functions: Core temperature 8 - How to use the core temperature 9 - How to use Delta T 10 - How to use Cook & Hold 11 Operation modes: 12-16 - CombiSmart® 12 - Steaming 13 - Reheating 14 - Proving / Rising 15 - Preheating 15 - Cooling 15 - CombiWash® 16 Programmes: 17-24 - Preprogrammed recipes 17 - Starting programme / recipe 18 - Editing programme 19-24 Main menu: 25-28 - Setting clock 25 - Timer start 26 - Preset values 27 - Oven set-up 28 Counters for detergent and energy 29 Cleaning 30 USB key function 31-35 HACCP 36-37 CombiNet® 38-39 Error codes 40 Recommended core temperatures 41 Low-temperature and long-time roasting 42 Recommended programmes and the HOUNÖ recipe library 43-52 www.houno.com 53

For further information on the functions and user interface of the oven, see Service & Installation Manual.


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Dear Customer, Congratulations on the purchase of your new HOUNÖ oven. You are now the owner of one of the leading ovens on the market.

All HOUNÖ products are subjected to intensive product development, which ensures that the products always offer the latest technology and the most up-to-date and energy-saving methods of preparation. Moreover, the HOUNÖ products are entirely up-to-date with the latest developments/technology in terms of

• ERGONOMICS AND SAFETY • SIMPLE AND LOGICAL OPERATION • ELEGANT AND FUNCTIONAL DESIGN • RELIABILITY AND SERVICE

To ensure that our customers get an optimum and reliable product, all HOUNÖ units are passed through an extensive test programme in which all functions are subjected to a continuous and extreme load.

Before you start using the oven and its many automatic functions, we recommend that you study the manual thoroughly so as to ensure optimum cooking results. The pre-programmed recipes and a number of special functions such as CombiSmart, Cook & Hold and Delta-T facilitate daily use. By going through the manual, you will obtain a better understanding of the advanced technology and feel safer while using the oven in your daily work.

Visit www.houno.com for further information on our wide range of additional equipment

Terms of warranty Provided that it has been registered on the HOUNÖ website, your new HOUNÖ oven is covered by a 48-month factory warranty. The warranty covers the oven cabinet and spare parts. The period of warranty takes effect from the date of production. For further information on the warranty terms, please visit www.houno.com/warranty.

The warranty does not include.... We especially draw your attention to the fact that the factory warranty does not cover glass parts such as interior door glass, lamp glass and halogen lamps, nor does it cover sealings. Furthermore, the factory warranty does not apply in the case of

• defects that are due to the fact that installation has not been carried out in accordance with the HOUNÖ Installation & Service Manual at present in force (electricity, water/drain, exhaust),

• damage resulting from accidents, including damage caused by water, transport, misapplication or negligence,

• defects and interruptions of operation that are the result of the oven not being handled/operated as specified in the user's manual.

HOUNÖ cannot be made liable for indirect loss, including loss of profits. If you utilise all the technological facilities of this oven, you are guaranteed perfect results with only a minimum of resources.

Enjoy your new HOUNÖ oven. Yours sincerely, HOUNÖ A/S


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Safety Instructions

Ready to use…. When the oven is correctly installed, read this manual carefully before the oven comes into service. This manual should be kept handy to persons using the oven. Always place trays filled with hot liquid in the bottom runners of the oven chamber to avoid spilling the hot liquid on yourself when you take the tray out of the oven chamber. Some areas on the outside of the oven may get as hot as 60°C or more, therefore, you should only touch the front of the oven. Do not open the oven during the automatic cleaning process. Do not store flammable materials around or under the unit. Maintenance and repair: Maintenance and repair should only be carried out by trained technicians. Only use cleaning detergent that matches the specifications from the factory.


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Quick start

The operation panel is so designed that the modes are activated by pressing the keys next to the symbols or digits (6 keys on either side). In the case of, for instance, time and temperature, the left as well as the right side next to the mode are active. The right key increases time, temperature, etc. and the left key reduces time, temperature, etc. Some of the symbols are shown on one side only and will lead you to a submenu. When you have made changes in the submenu, press OK at the upper right hand corner.

ON/OFF Access to preset programs

Main Switch


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Setting of mode, temperature and time

The white digits next to the symbols for TEMPERATURE and TIME show the actual oven temperature and the actual time remaining. When there is one minute left, the computer counts down from 59 seconds. The alarm sounds when time is up. The red digits are the preset time and temperature. When the oven is on (a program or a function has been activated – the square around the function flashes), it is still possible to set TIME, TEMPERATURE, FAN and EXHAUST. Note that the fan wheel is reversible. This means that the wheel can run leftwards as well as rightwards with a small interval when changing direction. The core temperature should be set before the program is started. On the following pages, the above initial display image will be referred to as the “work menu”. * For continuous operation, press the left key until the indication of time disappears.

Access to main menu

Selects next mode to the left

Setting of temperature (this side: temperature up, left side: temperature down)

Setting of time (this side: time down, right side: time up)*

Core temperature

Access to fan and exhaust

Manual humidity pulsing. Only active when HOT AIR is on.

Next mode to the right


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Setting of fan and exhaust

Fan and exhaust can be activated before as well as after start-up. A fan speed between 20 and 50% is recommended for the baking of puff pastry, Danish pastry, cakes and small products as well as in the Delta-T and Cook-and-Hold modes. You may add 1 – 2 minutes’ preparation time for each ½ hour when low fan speed is used. Fan speeds below 50% cannot be used at temperatures above 200°C. A fan speed between 50 and 90% are recommended if you want a particularly juicy end product and can accept a longer cooking time. Open exhaust is recommended for bread and pastry, roasting of pieces of meat and to achieve a grill effect. a) Return to work menu without saving settings of fan and exhaust, if any. b) Accept settings of fan and exhaust and return to work menu. It is only possible to set the exhaust function in the hot-air mode. In the other modes, the exhaust function is controlled automatically by the oven. The fan function is active in HOT AIR, STEAMING and REHEATING. In the other modes, the fan is controlled automatically by the oven.

b) OK for settings and return

a) Return without saving

Choose fan speed from 20% to 100%

Choose between exhaust open or closed


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Core temperature

The core temperature sensor offers you the following modes: Active: This is the mode in which you use the core temperature to determine when the product is finished. In this mode, you set the oven temperature, the programme and, if actual, the humidity content. Delta-T: This is the mode in which you set the desired core temperature. You get the best result starting with an oven temperature of 30 – 40°C. Subsequently, the oven automatically controls the temperature in the oven chamber on the basis of the core temperature of the product. The oven temperature is approx. 20°C higher than the current core temperature rising gradually as the core temperature of the product rises. This mode offers you very gentle preparation resulting in a tender and juicy end product and reducing shrinkage by up to 20% compared to traditional modes of preparation. Cook & Hold: Cook & Hold is an extension to the Delta-T mode. It starts like Delta-T but ends up by evening out the temperature in the oven and the core temperature and thus acting as a warming mode. Cook & hold is suitable for roasting overnight when there is no staff around.

Start-up

You start core temperature sensor by pressing the on/off key once. You start Delta-T by pressing once more next to the active core temperature sensor 1. You start Cook & Hold by pressing once more next to the active Delta-T. To switch off core temperature sensor, press the on/off key once more. Remember always to confirm your setting by pressing OK on the key in the upper right-hand corner.


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Core temperature sensor

The graph illustrates the difference between oven temperature and core temperature. The graph is fixed and does not change when you set the core temperature. The blue line is the core temperature probe. The red line is the oven temperature.

Return without saving

OK for settings and return

ON/OFF core temperature probe

Return without saving OK for settings and return

Setting of core temperature 30 – 150°C


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Delta-T

Delta-T is particularly suitable for cuts of meat that contain a great deal of connective tissue, for large roasts and for very lean cuts of meat. During this slow preparation process, the tough connective tissue is gently broken down, which enhances the flavour and increases the juiciness of the finished product. The preparation time depends on the thickness of the meat and its contents of connective tissue, bones and fat. The recommended preparation time is 60 – 75 minutes for each kg of meet. This means that if the oven is loaded with pieces of meat, the largest of which weighs 3 kg, the preparation time will be 3 – 4 hours. Note that the aromatic compounds in the meat only become volatile at temperatures above 120°C. This means that the meat does not give off flavour until it has been browned at a high temperature for a few minutes. This is, however, of no importance if the meat is subsequently to be cut out. It may be of importance if the meat is to be carved for a buffet. Recommended core temperatures in Delta-T: Rare : 52 - 57°C Medium: 59 - 62°C Well-done: 72 - 85°C

OK for settings and return Return without saving

Delta-T has been selected

Set core temperature with arrows

Procedure 1. Cool down the oven to 30 – 40°C 2. Select one of the following modes:

HOT AIR, recommended for very fatty and not too large roasts. STEAMING, recommended for large hams with bones. REHEATING, recommended for poultry and other lean pieces of meat. COMBISMART 50%-80%, recommended for all other products.

3. Insert the core temperature probe in the product with the largest diameter. 4. Activate Delta-T and set core temperature. Remember to confirm. 5. Press ON/OFF


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Cook & Hold

COOK & HOLD is a Delta-T mode which, in addition, keeps the food hot when it is done. COOK & HOLD maintains the core temperature until the program is interrupted (by pressing ON/OFF, by opening the oven door, or when the time has run out). Cook & Hold can be activated in HOT AIR, STEAMING, REHEATING (recommended) and COMBISMART. Recommended holding temperature is 60 – 65°C (at temperatures above 60°C, a gradual dehydration of proteins takes place, the weight of the meat is reduced and the meat becomes less juicy). At the above temperature, the meat can be taken out immediately before carving. After 5 – 6 hours’ preparation in COOK & HOLD, shrinkage increases.

OK for setting and return Return without

changes

Cook & Hold has been selected

Set core temperature with arrows


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CombiSmart® When using CombiSmart correctly, you minimise shrinkage and enhance the appearance and taste of the products. CombiSmart offers you the possibility of adding humidity at 10 levels. The computer automatically operates according to the desired humidity content.

Preheating for 5 minutes at the desired humidity level is recommended. Depending on the amount of products in the oven and the setting of humidity and temperature, the correct humidity content is reached after 1 – 5 min. If you want dry air for grilling, for instance, apply level 0 at 200 – 250%C To produce gravy when braising meat, apply level 7 – 8 at 145 – 165°C. For poaching fish, poultry and crispy vegetables, apply level 9 - 10 at 70 – 120°C. For steaming potatoes, rice, pasta, meat, etc., apply level 10 at 100°C or steaming mode. For setting of fan, see p. 7

Set humidity level (lower)

Set humidity level (higher)

Setting of fan


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Steaming

To get the oven ready for production quickly and to ensure a perfect start of the steaming process, we recommend that you cool down the oven chamber to 80°C. We recommend that you start the steaming process 5 minutes before you place the products in the oven chamber.

Low-temperature steaming at 65 - 90°C is recommended for delicate products such as fish. Steaming at 80°C for 5 – 10 min. of small, fresh vegetables such as carrots, asparagus, and beans (diameter: 5 – 12 mm) produces end products that keep their colour and crispness.

Traditional steaming at 98 – 100°C is recommended for all kinds of root vegetables, potatoes, pasta, rice and meat.

Forced steaming at 120°C can be used for vegetables that need further processing and for faster preparation of for instance pasta, rice, hard root vegetables and frozen vegetables. Forced steaming should be used with care.

To achieve a perfect result every time, we recommend the use of the core temperature probe in all steaming modes.

If the oven is not connected to a soft water plant, the steaming modes cannot function properly.


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Cook & Regen

Cook & Regen is a very gentle process (20 – 180°C). The program operates with low fan speed and adds a carefully calculated amount of humidity which maintains the nice appearance and taste of the products. To get the fastest regeneration, the products should not be covered with a lid or the like.

Use a core temperature probe to reach a perfect end temperature.

For the regeneration of sous-vide products, etc., follow the recommendations of the supplier.

Recommended times and temperatures for fast reheating: 8 – 12 minutes at 140°C for rice/meat and vegetables arranged on plates 40 – 60 minutes at 120 – 140°C for whole roasts, stews and sauces 20 – 30 minutes at 120°C for pasta, rice and the like

Proving/Rising

The computer is set to maintain the perfect humidity for all products that need to be proved before they are baked.

Recommended settings of temperature and time: Loaves of 400 – 800 g: Low temperature and long proving time (32°C, 45 min.). Rolls/baguettes of 60 – 200 g: High temperature and short proving time (36°C, 25 min.).

We call your attention to the preset ”semiautomatic bread program”, in which the bread is proved and baked in the same process.

Please note the distinction between prebaked (additional baking only) and preproved (defrosting, proving and baking).


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Preheating

PREHEATING ensures that the oven chamber is thoroughly heated. If the oven is cold, 2 - 5 minutes’ preheating is recommended. If the oven is hot, 0 – 2 minutes’ preheating is recommended. Preheating at a temperature which is approx. 50°C higher than the desired working temperature is recommended.

NOTE: When the oven door is opened for loading, the

oven chamber loses 30-50% of the heat.

PREHEATING can be set at 0 – 15 minutes. Note that the countdown does not start until the selected oven temperature is reached.

Cooling

Cooling is used if you need the oven chamber to be cooler, for instance, when you switch from roasting to steaming or if you are about to clean the oven.

Cooling is activated in either of the following ways:

a) Oven door closed. Water is used to speed up the cooling process. Alarm sounds when the temperature is reached.

b) Oven door open. Fan wheel draws in air to speed up the cooling process. Programme stops when the temperature is reached.

It is recommended to set the cooling mode at 20°C below the desired working temperature.


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Steps 1 and 2 are used after steaming/roasting at low temperatures. Steps 3 and 4 are used after roasting at temperatures above 180ºC. We recommend that CombiWash is used daily/after each production.

CombiWash®, Automatic Cleaning System

How to do:

1. Check that the oven is not too hot (max. temperature: 80°C). If the oven is too hot, use the cooling mode.

2. Check the level of detergent and rinse aid. 3. Select step 4. Close oven door and start programme by pressing the on/off key.

When the program is over, the oven automatically switches to an energy-saving standby function.

If the oven is not connected to a soft water plant, CombiWash cannot function properly.

Step up Step down


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Return

Arrow indicates that there are more main categories than those shown.

Preset Programmes

Press again to scroll through the pro-grams of the category (there are more categories than the 5 listed to the right)

Select main category

Press key to the left of ON/OFF


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Return to previous menu

Yellow frame moves to the left (A)

Yellow frame moves to the right (A)

Temperature up in current step

Increase time in current step

Temperature down in current step

Reduce time in current step

Access to core tempe-rature in current step

Start program Return to work menu

Starting program

(A) Note the location of the yellow square. Only that particular step in the programme can now be edited in terms of time, temperature, fan/exhaust, core temperature and possibly humidity (CombiSmart). Any changes you may have made to the program are saved in the current run only. If no changes have been made, press ON and the program runs according to the settings.

Access to fan and exhaust in current step

Setting of humidity level in CombiSmart


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Entering and editing program

Press for access to main menu

Press for access to making new programs or changing existing ones

If, when one of the functions in the main menu is activated, a screen appears asking for a code, this function is blocked and you need a super user code to access. Select enter code, press 876412 and confirm by pressing OK in the upper right-hand corner.


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Selecting program or category


Change text in selected program

Dele Delete program

Change icon

Select program Select main category

Copy program

Save changes Change steps

Arrow indicates that there are more main categories than those shown


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OK for setting and return to previous menu

Arrow, move to the right 2 arrows, move quickly to the right

Choose between capital letters and small letters

Write letter in red square

If you are often entering new programs or changing existing ones and want an overview of all programs, we recommend that you order CombiNet. Contact your oven supplier for a price indication.

Delete letter to the left

Entering/changing text in programme

Move cursor to where the text should be modified

Arrow, move to the left 2 arrows, move quickly to the left

Move cursor to where the text should be modified


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Selecting/changing category

Press a key to move yellow square

Return Confirm setting and return

Press a key to move yellow square


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Temperature down in current step

Time down in current step

Time up in current step

Possible setting of core temperature probe in current step

Active in ClimaOptima. Reduce humidity content in current step

Access to menu for setting fan and exhaust

Down to submenu to add, change or delete step

Choose mode

Choose between ADD, DELETE, CHANGE (2)

Choose between ADD, DELETE, CHANGE (2)

OK for change (active in DELETE and ADD)

Choose mode

Editing steps

Move on to next step to be edited


Move on to next step to be edited

Temperature up in current step

Active in ClimaOptima. Increase humidity content in current step

Change between steps (1) to the right Change between steps

(1) to the left

(3) Back to upper menu to adjust time, temp., etc.

(1) The yellow square indicates which step should be edited or where a new step should be added.

(2) “DELETE” deletes the step in the red square (1) “CHANGE” changes the step in the yellow square (2) “ADD” adds where the GREEN line is. If to the left, the new function becomes step 1; if to the right, the new function becomes the last step.

(3) When the change has been made, use the upwards pointing arrow in the upper right-hand corner to set time, temperature, etc in the new/changed step.


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Return to previous menu. Remember to save before pressing return

Save changes in computer

The program cannot be started in this menu. To start the program, press return three times (return to work screen) and search for the program with the program key in the lower left-hand corner.

Saving changes to program


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Main menu, set clock

1) Select main menu

2) Select Set

3) Select Set time

Return without making changes

Move red square to the left

Reduce digit inside red square

Accept changes and return (1)

Move red square to the right

Increase digit inside red square

(1) When you press OK, the oven restarts automatically.


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Main menu, setting of timer start TIMER START makes it possible to start the oven even though there are no staff around. This way, the oven will be hot when you come in in the morning and you can start baking, for instance, right away.

- Enter the main menu in the upper left-hand corner. - Select Timer start

- Next, you choose between Start time (one start-up) or Daily start (a weekly pattern):

- By pressing Start time, you are able to set the timer at a particular day (date) of the month on which you want the oven to start. The following menu appears:

You set date and time by means of the keys next to the blue arrows.

- If you press Daily start, you are able to set all the days of the week at the same time. The following menu appears:

Press each single day, if you want to set or deactivate individually. If the clock next to the day is green, the day is active, if it is red, the day is inactive.

- In order to be able to use the timer, select the programme / recipe to be started.

- Remember to activate the timer after setting. Press here: When time setting is complete, press OK to return to the main menu. Press the main switch to turn off the oven. The oven restarts automatically when the set date/time is reached (set only the date, disregarding month and year). You can activate the timer and not turn off the oven until you finish in the evening. The door must be closed while TIMER START is active. The door must be closed while TIMER START is active.

Press here to activate all 7 days of the week at the same time to enable time setting.

Set time


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Press here after setting A and B

A) Set desired pre-selected temperature

Return without changes or make further adjustments

Press OK to accept settings and return to work menu

Main menu, presetting values (time and temperature)

B) Set desired pre- selected time

You can make changes to the preset temperature and time in all modes except CombiWash. Core temperature, fan/exhaust and ClimaOptima (humidity content) cannot be set in this menu.

Choose PRE-SELECTION


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Incorrect changes to the set-up of the oven may have a serious effect on its reliability in service. Contact your oven supplier for technical support before making any changes.

Main menu, changing set-up / locking functions with code

If you wish to ”lock” the possibility of changing programs and other important settings, START UP PERMISSION can be changed from SUPERUSER to USER by pressing the right or left arrow at the bottom. If you do so, everything else but TIMER START and possibly HACCP is locked in the MAIN MENU. All locked functions can be reactivated by entering the SUPER USER code: 876412. After entering the code and confirming, remember to change from USER back to SUPER USER in the oven set-up.

Press Set

Press Oven set-up

Make a choice with the vertical arrows. Change set-up using the horizontal arrows at the bottom.


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You can check the energy consumption of the oven:

1. Enter the main menu. 2. Press Service 3. Press Energy counters (see below) You are able to read the total energy consumption, see when the counters were last reset and the energy consumption since that date.

Insufficient cleaning detergent and rinsing agent – replacing canisters

Press to return to work menu

When the canister for detergent is replaced, reset detergent by pressing New.

When the canister for rinse agent is replaced, reset rinse aid by pressing New.

Energy counters

Before activating CombiWash by pressing ON/OFF, you can check the supply of detergent and rinse aid by pressing the key in the upper right-hand corner (green arrow down).

Press Energy meters Read total

energy con-sumption


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Cleaning

Daily cleaning of the oven is recommended for hygienic reasons and to avoid interruptions of operation. The design of the HOUNÖ ovens allows quick and easy cleaning. The oven chamber is made of all-welded stainless steel, which makes it splash proof. You will therefore find the easy-to-use handshower (optional extra), which is located under the front panel, very suitable for interior cleaning. The door sealing is easy to remove, which ensures quick and efficient cleaning under and around it. Furthermore, the flat front panel makes exterior cleaning simple and efficient. To give the oven an extra shine, we recommend HOUNÖ steel oil which is available from your oven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654).

Oven chamber Use CombiWash, level 1-4 (see page 16): Cleaning behind filter housing For thorough cleaning of the oven chamber, move the filter housing so that it becomes possible to clean round the fan and heating elements. Loosen the 2 screws (A) and (B) on the filter housing, turn the filter housing and clean behind it. The filter housing can be dismounted entirely by lifting it upwards till it is clear of the pin at the bottom and then tipping it.

Exterior cleaning Wash the oven cabinet on the outside with soapy water and dry with a soft and damp cloth. After drying, apply HOUNÖ STEEL OIL (follow directions on the packaging). The steel oil is available from your oven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654) and is only for external use. Note! The exterior of the oven should never be flushed with a water hose or high-pressure cleaner as this may damage the electronic components.

(A)

(B)


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USB key functions

Insert HOUNÖ USB key in controller behind panel

Select Service in main menu

Take back-up of all recipes and other settings

Restore recipes and settings from USB key to oven

Read files in USB key and test connection to computer

Updating of software via USB key

The link USB-key gives access to the menu shown below

Retrieve pro-gramme package from USB key and save to oven

Retrieve programmes from oven and save to USB key

Door sensor calibration. Push and follow instructions


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To take a backup, press Take back-up (not shown). The files to be saved appear briefly. Wait for SERVICE menu to reappear.

To restore programmes and settings from the USB key to the oven, press Retrieve from

backup (not shown). If the same USB key is used for more than one oven, the serial No. of the oven in question will appear on the screen (the serial No. is printed on the approval plate located in the lower left-hand corner of the door frame).

Choose backup file: Explanation of digits: year(2)/month(2)/date(2)/hour(4) (The screens shown differ from this explanation) After choosing the backup file, press OK. Restart computer.

Software updating Contact your oven supplier


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By pressing Get programs from USB, you get the possibility of choosing between all programme packages in the ”programme” folders of the USB key. The folders are yellow, the files white.

Press OK to open the desired programme package so that it can be saved to the oven.

Select all

Opt out of all

Save recipes

Add selected recipes to recipes already in oven.

Overwrite recipes already in oven.

Regret

Opt in and out of one or more recipes


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By pressing Send programs to USB, you get the possibility of choosing a path for the program package you wish to save to the USB key. It is possible to overwrite an existing file or create a new file with a name matching the serial No. of the oven.

By pressing OK after selecting a folder, you get to navigate in the folder. By pressing OK after choosing a file name, the programmes are saved to the USB key.

When an oven back-up, recipes or HACCP are saved to the key, they are saved in a predefined file structure. Oven settings and HACCP are saved in the folder ”Oven + serial No.” (in the below example, the serial No. of the oven is 987654321). As appears from the example, there is a Backup folder. In this folder, all the settings of the oven are located. The folder HACCP contains all HACCP runs. It may be a good idea to frequently copy the contents of the USB key to the hard disk to increase data safety. Programmes are read and saved in the folder Programs.


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When HACCP is saved to the USB key, the file haccpview.html is also saved. When running this file, you get the possibility of opening and monitoring the HACCP runs that are saved to the USB key (requires the installation of Java which can be downloaded from www.java.com).

If the oven has CombiNet (see p. 38), the file RecipesEditor.html will be written to the USB key when you take backup of the oven settings. By running the file, it is possible to modify the recipe packages (requires the installation of Java which can be downloaded from www.java.com).


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HACCP library

Select HACCP

Select Show HACCP from oven

In the following menus, choose YEAR – MONTH – DATE using right-hand arrows. Press OK when the correct setting is found.

The library can hold approx. 1000 log files. You will be notified when the memory is full so that you can empty the memory with the USB key or through COMBINET (both are optional extras). If nothing is done, the computer will automatically start to overwrite the oldest files.

Accept log file and see chart

Choose between log files (current log file is highlighted)

Save HACCP to USB key


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HACCP diagram


Explanation of colours used

Vertically: Degrees Horizontally: Minutes Red line at 170: Preset temperature. White, curved and winding line: Current oven temperature. Wide, vertical blue line at 8: Shows that the door has been open. Light green, curved line: Shows the core temperature measured by the

core temperature probe.


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If the oven incorporates CombiNet, it is possible to enter the website of the oven with the following functionality: Part of the functionality of CombiNet requires the installation of Java. Click on the link "Oven Control" to operate the oven by remote-control.

See HACCP runs by clicking on the link "HACCP".

CombiNet (optional extra)


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See and modify recipes on oven through the link "Recipes".

Delete recipe

Copy recipe

Save recipe package on PC.

Add recipe opskrift

Import recipe package: Import recipe package to recipe package which is already open. You can now add more recipes to existing ones.

Send recipe package to oven

Open recipe


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Error Codes

Error code 4: Oven too hot (Oven chamber thermoswitch has tripped. Reconnect by pressing button under oven.)

Error code 6: Drain too hot (Drain temperature has been above 75°C for more than 5 min. Check that jet in drain is working.)

Error code 7: Oven sensor defective (Temperature sensor in oven chamber not working properly.)

Error code 8: Core temp. probe not working Error code 10: Drain sensor defective (Sensor in drain not working. Oven can still be used.) Error code 16: IO board too hot Error code 19: Internal defect (Internal failure in SW process. Restart oven.) Error code 20: Internal defect (Failure in communication between computer and IO board.) Error code 21: Invalid program (Program uses function which oven does not support.)

Error code 22: Program interrupted (Power cut-out during program performance. Cut-out has lasted so long that program cannot be restarted.)

Error code 23: CombiWash error (Oven too hot for CombiWash to start. Cool down and restart oven.)

Error code 28: Alarm defective (An invalid combination of the main alarms has been detected. The main alarms are not shown correctly.)

Error code 29: Door sensor defective (Door sensor does not work. Note: Oven does not stop when door is opened. Oven can still be used.)

Error code 34: Water pressure too low (Check that water is turned on.)

Error code 38: Detergent in oven (CombiWash interrupted while detergent in oven chamber. Run CombiWash step 0 before using oven.)

Error code 39: Memory insufficient (Memory insufficient for this operation.)

Error code 40: IO board hot (Internal temperature of IO board has been too high. Clean filter at the bottom of the panel. This is a warning: If temperature rises further, oven stops showing error code 16.

Error code 45: 24V failure (No 24V AC. Check fuse F1. Main contactor outlet not working.)


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Indicative core temperatures for beef, veal, pork and lamb

Pieces of saddle, tenderloin and ham, lean 60-65°C Roast of saddle, ham 65°C Pieces of meat containing a great deal of connective tissue, such as neck, brisket and shoulder 80°C Paté 75°C Terrine 60°C Foie gras terrine 45°C A rare roast is achieved at a core temperature of 59-62°C A medium-rare roast is achieved at a core temperature of 64-67°C A roast well-done is achieved at a core temperature of 70-75°C (Meat with a great deal of connective tissue 80°C) The more connective tissue the meat contains, the more important is the holding time after the core temperature has been reached. Tender meat such as sirloin steak and trimmed fillet reaches maximum tenderness at 65°C. The meat becomes tougher between 75 and 80°C but becomes increasingly tender again as the temperature rises above that. Meat containing a great deal of connective tissue, such as shoulder, brisket and neck, needs to be heated for a long time before it is sufficiently tender – for instance, a holding time of 30 – 90 minutes at a core temperature of 60-75°C (then it is ”low-temperature tenderising” – see ”Low-temperature roasting”). For meat prepared for a buffet or for display on a sales counter, the indicative core temperature is above 75°C. The meat should be removed after 3 hours or when the core temperature falls to below 65°C. See recommendations from the Ministry of Health. Indicative core temperatures for fish Fish without bones 55°C Fish with bones 60°C Fish pâté 65°C The steaming of fish will succeed at a temperature of 65 – 80°C. The fish does not coagulate and shrinkage is reduced to a minimum. Recommended core temperatures in Delta-T: Rare 52 – 57°C Medium-rare 59 – 62°C Well-done 72 - 87°C


42

Low-temperature and long-time roasting Indicative bactericidal holding times

Long-time roasting Roasting at a temperature between 110 and 150°C. Slow heating produces meat that is uniformly cooked. Low-temperature roasting Can be described as roasting below 100°C, the core temperature of the roast and the oven temperature being almost the same. The advantage of this method of preparation is that the roast is uniformly cooked. Furthermore, the slow preparation/heating process may result in the meat becoming more tender. Can be used for all types of meat and is particularly suitable for the preparation of meat with a great deal of connective tissue. With holding time at a core temperature of 65°C, it is possible to achieve additional tenderising of particularly ”tough” pieces of meat (at temperatures above 60°C, the meat starts to dehydrate). Shrinkage during low-temperature roasting Depending on the meat, the following indicative temperatures can be used for pieces of meat that should be medium-rare or well-done: 5 hours approx. 25-30% shrinkage 10 hours approx. 35-40% shrinkage 20 hours approx. 45% shrinkage Keeping qualities and indicative legal requirements from the Danish Ministry of Health The keeping qualities of heated meat vary a great deal according to the way the meat is packed while stored – from a few days for small pieces of meat to several weeks for sous-vide products. The Danish legal requirements governing food hygiene state: When heated, the food product should have an overall temperature of at least 75°C, with the following exceptions: • Whole pieces of meat • Meat which the consumer does not want well-done, served in portions • Hens’ eggs served one at a time • Other kinds of food which, because of their nature, cannot be heated to at least 75°C.

Heating up food should not, however, cause any hygienic problems. Food that has been heated should either be eaten within 3 hours, kept hot at a temperature of 65°C, or cooled down to max. 5°C in the course of no more than 3 hours.


43

Recommended Programs

ClimaOptima 0 % Hot air with exhaust open

ClimaOptima 30 – 60% Combi 1 ClimaOptima 70 – 90% Combi 2 ClimaOptima 100% Combi 3

The following recipes are for ovens equipped with the modes ClimaOptima and Steaming. To the right is a conversion table which enables you to use the recipes in all HOUNÖ ovens. For further inspiration, see the recipes on our website: www.houno.com

Steaming Combi 3

Note: Most programs have a PREHEATING OR PRESTEAMING mode followed by STOP. This means that the products should not be loaded into the oven until this step is completed. Find program – press start – wait for alarm signal – open door – load oven – insert multipoint core temperature probe, if any – close door. The program continues automatically. *(This value refers to the estimated amount of humidity that the products give off during the below programs)

Veal & Beef

Mode

%

°C

Min.

CT

Remarks

1 Preheating - Alarm 250 1 Tournedos, medium 2 Hot air / exhaust

open 250 57

Apply special browning fat to meat and tray. Use baking sheets, grill trays, enamelled iron trays

*20% 1 Preheating - Alarm 160 2 2 ClimaOptima 60 135 20 3 ClimaOptima 20 150 57

Fillet with flank, 4-6 kg, medium

4 Hot air 185 62

*50%

1 Preheating - Alarm 210 2 Tenderloin, roasted whole, 1½-3 kg, medium

2 ClimaOptima 30 185 60 Salting 5-10 g per kg, 6-24 hrs before roasting reduces shrink-age by an additional 2-3%

*30% 1 Preheating - Alarm 250 1 Roasted pieces of meat,

medium 2 Hot air / exhaust open

250 59 Salting 5-10 g per kg, 6-24 hrs before roasting reduces shrink-age by an additional 2-3%

30% 1 Preheating - Alarm 160 2 2 ClimaOptima 70 135 65

Braising, 3-6 kg, well-done

3 ClimaOptima 40 165 75

*60%

1 Preheating - Alarm 140 2 2 ClimaOptima 80 110 20 3 ClimaOptima 40 135 50 4 ClimaOptima 20 165 70

Joint of beef or veal, 3-6 kg, with lard, well-done

5 Hot air / exhaust open

195 15

*50%

1 ClimaOptima 100 110 30 2 ClimaOptima 30 70 370

Long-time roasting, 10 hours, Meat with lard and fat, well-done


*50%

Long-time roasting, 10 hours, trimmed meat, medium

1 ClimaOptima 40 100 30 *50%


44

1 Preheating - Alarm 180 2 2 ClimaOptima 60 165 60

Braised knuckle of veal


*60%

1 Preheating - Alarm 160 2 Roastbeef, 2-5 kg, medium 2 ClimaOptima 30 135 57

Salting 5-10 g per kg, 6-24 hrs before roasting reduces shrink-age by an additional 2-3%. *40%

1 Preheating - Alarm 180 2 2 Hot air 150 50

Sirloin in puff pastry


180 60

*50%

1 Steaming 100 8 2 Steaming 100 80

Steamed brisket of veal and beef, 1–4 kg, well-done 3 Steaming 80 45

*60%

1 ClimaOptima 30 145 85 Lasagne 2 ClimaOptima 0 185 10

*60%

1 ClimaOptima 40 165 80 Minced meat dishes 2 ClimaOptima 0 185 10

*60%

1 ClimaOptima 30 80 75 Pâté in tins of 1000 g each 2 ClimaOptima 0 100 10

*60%

Pork

Mode

%

°C

Min.

CT

Remarks


Neck of pork and rib roast with lard, 2-5 kg, well-done 3 Hot air / exhaust

open 195 20

*50%

1 Preheating - Alarm 175 2 Roasted saddle of pork, 2-5 kg 2 ClimaOptima 30 165 75

*40%


Neck of pork without lard, 2-4 kg, well-done


*50%

1 Steaming 100 8 2 Steaming 100 120 3 ClimaOptima 60 135 75

Ham with knuckle, 8-10 kg, well-done


*50%

1 Preheating - Alarm 185 2 Ham roast without lard, 2-3 kg, well-done 2 ClimaOptima 60 165 85

*30%

1 Preheating - Alarm 250 1 Roasting of pork chops, 140-200 g 2 Hot air 225 16

Add special browning fat to meat and tray. Use silicone-coated baking sheets, enamelled cast iron trays or specially designed grilling trays. *30%

1 Presteaming - Alarm 100 8 Spareribs, basic preparation 2 Steaming 100 45

Season/marinate

1 Preheating - Alarm 200 2 Spareribs, finishing (presteamed, marinated)

2 ClimaOptima 65 170 30 *30%


Braising, 2-3 kg, well-done


*60%


45


Suckling pig roasted whole, 20-23 kg, well-done 3 Hot air / exhaust

open 250 30

Use HOUNÖ rack for suckling pig which is available for model sizes 1.16 and 1.20. *40%

Delta-T roasting

Mode

%

°C

Min

CT

Remarks

1 Preheating - Alarm 210 2 2 ClimaOptima 20 185 10 3 Cooling 40 4 ClimaOptima Delta-T 30 62

Delta-T, medium

5 Hot air / low fan speed / Cook & Hold

60

1 Preheating - Alarm 210 2 2 ClimaOptima 20 185 10 3 Cooling 40 4 ClimaOptima Delta-T 30 80

Delta-T, well-done

5 Hot air / low-fan speed / Cook & Hold

60

For whole roasts. Perfect program for production during the night. The meat is kept hot indefinitely at the last stage (Co&Ho). Recommended time of preparation before last stage is 60/90 minutes (medium/ well done). Optimum tenderness of the meat is achieved. Shrinkage is reduced by approx. 10-15 % as compared to traditional roasting methods. The meat can be taken directly from the oven.

Poultry

Mode

%

°C

Min.

CT

Remarks

1 Preheating - Alarm 210 2 2 ClimaOptima 60 180 10 3 ClimaOptima 40 190 15

Chicken, 1000 g


*60%

1 Preheating - Alarm 190 2 *60% 2 ClimaOptima 60 165 30

Chicken, 1400 g


0 190 10

1 Preheating - Alarm 190 2 *60% 2 ClimaOptima 60 165 30

Chicken, 1700 g

3 ClimaOptima 0 190 10 1 Cooling - Alarm 55 Foie gras terrine 2 Hot air / low fan 65 45 1 Preheating - Alarm 180 2 *60% Chicken pie, 1000 g, in

tin 2 ClimaOptima 60 160 75 1 Preheating - Alarm 185 2 *50% 2 ClimaOptima 50 145 80

Duck roast, 3000 g


Fish

Mode %

°C

Min.

CT

Remarks

1 Presteaming - Alarm 70 8 Steamed fish, 60-130 g 2 Steaming 70 60

1 Preheating - Alarm 100 2 Fish terrine 2 ClimaOptima 60 120 65

*70%


46

1 Preheating - Alarm 250 2 Roasted plaice, breaded 2 ClimaOptima 0 225 16

Apply special browning fat to fish/tray. Use silicone-coated baking sheets, enamelled cast iron trays or specially designed grill trays.

1 Presteaming - Alarm 70 8 Steamed salmon, whole fillet, 1-3 kg 2 Steaming 70 60

Use flat trays and baking paper. Place fish on skin side. After steaming, remove skin and carefully remove dark fat from the back of the fish with a spoon.

1 Preheating - Alarm 250 2 Grilled fish, 80 g 2 Hot air / exhaust

open 225 7

*20%

Vegetables

Mode

%

°C

Min.

CT

Remarks

1 Presteaming - Alarm 100 8 Steamed potatoes, 70-120 g 2 Steaming 100 40 98

Max. 8-9 kg, perforated container

Baked potatoes 1 ClimaOptima 60 165 98 *60% 1 Preheating - Alarm 180 2 *60% Cream potatoes 2 ClimaOptima 50 150 65 1 Preheating - Alarm 250 2 French fries, Farmfrites

Superfarm Service+ (9x9 mm)


1 Preheating - Alarm 250 2 French fries, Farmfrites Superfarm Service+ (7x7 mm)


Use special GN wire basket. Tip: Shake the basket 1 time during the preparation process.

*20%

1 Steaming 100 8 Steamed rice (parboiled) 2 Steaming 100 25

Use deep GN container and flat GN container as cover.

1 Presteaming - Alarm 100 8 Danish rice porridge 2 Steaming 100 105

Add sugar, salt and perhaps other spices and stir before adding milk. Use flat GN container as cover. 2 kg rice per 90 mm GN.

Bread & Pastry

Mode

%

°C

Min.

CT

Remarks


Danish pastry, 85-100 g, bake-off


180 5

The distance between the sheets should be 130 mm equalling the distance between every other runner.

*40% 1 Preheating - Alarm 180 2 Danish pastry, mini, 40-

75 g, bake-off 2 Hot air / exhaust open

170 18 The distance between the sheets should be 130 mm equalling the distance between every other runner.

*40%


47

1 Preheating - Alarm 220 2 Prebaked bread, 500-

700 g, bake-off 2 Hot air / exhaust open

180 11 *30%

1 Preheating - Alarm 230 2 *20% Baquettes, 250 g, bake-off 2 Hot air 180 9

1 Preheating - Alarm 190 2 *40% Prebaked rye bread, 1100 g, bake-off 2 Hot air / exhaust

open 160 25

1 Proving 32 45 2 Hot air / low fan

speed 185 24

Semi-automatic bread program


185 10

1 Preheating - Alarm 240 2 *40% 2 Hot air / low fan

speed 180 10

Bread, 60 g


180 5


Bread, 4-600 g


200 4

*30%

1 Preheating - Alarm 190 2 Puff pastry

2 Hot air / exhaust open and low fan speed

160 20

*50%

Desserts

Mode

%

°C

Min.

CT

Remarks

1 Cooling - Alarm 75 Crème brulée, in portions of 1½ dl 2 Hot air / low fan

speed 75 80

1 Preheating - Alarm 100 2 Meringue 2 Hot air / exhaust

open and low fan speed

95 80

1 Preheating - Alarm 220 2 Genoise 2 Hot air / low fan

speed / exhaust open

*30%

Shellfish

Mode

%

°C

Min.

CT

Remarks

1 Steaming 100 8 Lobster, steamed 2 Steaming 100 15

1 Steaming 100 8 Mussels, steamed 2 Steaming 100 15

1 Steaming 100 8 Prawns, steamed 2 Steaming 100 10

Game

Mode

%

°C

Min.

CT

Remarks

1 Preheating - Alarm 190 2 Fillet of venison, trimmed, 1-2 kg, medium

2 ClimaOptima 20 180 59 *30%


48


Saddle of venison, larded, 3-5 kg, medium


*50%

1 Preheating - Alarm 190 2 Haunch of venison 2 ClimaOptima 60 165 57

*50%

Lamb

Mode

%

°C

Min.

CT

Remarks

1 Preheating - Alarm 190 2 Leg of lamb, boneless, medium 2 ClimaOptima 60 165 57

*50%


Stuffed venison of lamb (boneless), medium


*50%

1 Preheating - Alarm 180 2 Fillet of lamb, trimmed, medium 2 ClimaOptima 20 180 59

*30%


49

Baking Recommended values (from the HOUNÖ library of recipes 1985 – 2002)

Product

Operating mode

Processing time in minutes

Temperature °C

Remarks and tips

Rolls* Hot air

15-20

170-180 Manual humidity for the first 10 sec., 40-50 g/ea.

Loaves* Hot air

25-35

160-180 Manual humidity for the first 10 sec., 650 g/ea.

Buns* Hot air

15-20

160-170 Manual humidity for the first 15 sec., 40 g/ea.

Baguettes, prebaked

Hot air, possibly exhaust open

10-12 / 2-4

170-180 No humidity pulsing

French loaves/ baguettes

Hot air, possibly exhaust open

15-20 / 2-5

170-180

Manual humidity for the first 10-20 sec.

Danish pastry** Hot air, possibly exhaust open

10-50 / 5-7

170-180 Different sizes

Marble cake Hot air

50-70

160-170 In a baking tin

Madeira cake Hot air

50-80

150-160 In a baking tin

Vanilla biscuits Hot air

7-10

160-170

Puff pastry Hot air

20-25

160-180 ½ fan speed

Chou (cream puff)

Hot air

20-30

160-180 ½ fan speed

Almond cake Hot air

8-12

170

Meringue Hot air, possibly exhaust open

120-140

80 ½ fan speed

*) Dough products that are not preproved/prebaked by the manufacturer should prove/rise for approx. 15 - 40 min. depending on the product. Frozen products should be defrosted to +5°C before proving.

**) Danish pastry products based on bread dough should prove for 15-20 min., whereas certain bake-off products can be baked directly from the freezer. Frozen dough products should defrost longer.


50

Vegetables

Recommended values (from the HOUNÖ library of recipes 1985 – 2002)

Product

Operating mode


Temperature °C

Remarks and tips

Potatoes Steaming/100% ClimaOptima/

Combi 3 30-40

100

Fresh. Different sorts of potatoes require different steaming times.

Potatoes Hot air + exhaust open 15 100 Pre-boiled

Fried potatoes Steaming/100% ClimaOptima/

Combi 3 15

230

Pre-boiled and sliced - add oil

Baked potatoes

Steaming/100% ClimaOptima/ Combi 3

60

185

Carrots Steaming/100% ClimaOptima/

Combi 3 25

100

Fresh, whole, medium-sized

Small carrots Steaming/100% ClimaOptima/

Combi 3 18

100

Deep-frozen, add spices while frozen

Cauliflower Steaming/100% ClimaOptima/

Combi 3 20

100 Stalks, fresh

Broccoli Steaming/100% ClimaOptima/

Combi 3 15

100 Fresh


Combi 3 18

100 Deep-frozen


Combi 3 2-3

100 Blanching

Beans Steaming/100% ClimaOptima/

Combi 3 10

100 Deep-frozen

Brussels sprouts

Steaming/100% ClimaOptima/ Combi 3

20

100 Frozen

Spinach Steaming/100% ClimaOptima/

Combi 3 8

100 Fresh

Celery Steaming/100% ClimaOptima/

Combi 3 20

100

Deep-frozen, add spices while frozen

Leeks Steaming/100% ClimaOptima/

Combi 3 15

100 Fresh

Rice Steaming/100% ClimaOptima/

Combi 3 30

100

Parboiled. 1 part of rice to 1½ part of cold water

Pasta Steaming/100% ClimaOptima/

Combi 3 25

100

Pour pasta into cold water. 1 part of paste to 1½ part of water*

Eggs Steaming/100% ClimaOptima/

Combi 3 8

100 Soft-boiled, perhaps stacked in egg trays

Eggs Steaming/100% ClimaOptima/

Combi 3 12

100

Hard-boiled, perhaps stacked in egg trays

* The steaming time is reduced if preheated water is used.


51

Meat Courses Recommended values (from the HOUNÖ library of recipes 1985 – 2002)

Products

Operating mode


Temperature °C

Remarks and tips

Beef tenderloin Hot air + Combi 1, or ClimaOptima 20-40% 5 / 15 200 / 140

Fresh, whole fillet of beef. Add spices before cooking

Roastbeef Hot air + Combi, or ClimaOptima 40% 20 / 25 180 / 140

Add spices before cooking

Joint of beef

Steaming + Combi 2 + Hot air, or

ClimaOptima 100% + ClimaOptima 50%

15-20 / 70-90 / 20-25

100 / 140-150 Well-hung

Roast veal



10-15 / 60-70 / 15-20

160-190 Add spices and lard before cooking

Roast pork



10 / 60 / 25 100 / 180 /

190 Neck with lard. Add spices before cooking

Pork chops Hot air + exhaust open 15 225 Fresh

Schnitzel Hot air + exhaust open 15 225 Fresh

Meat balls Combi 1 / ClimaOptima 50% 15 165 Pre-fried in pan, 75 g

Minced-meat dishes

Steaming + Combi 1 + Combi 1, or

ClimaOptima 60% in all steps 10 / 45 / 20

100 / 160 / 175

Approx. 2 kg in aluminium tin

Liver pâté Hot air + exhaust open 45 170 250 g and 500 g aluminium tins placed in water bath

Cured saddle of pork

Combi 1 or ClimaOptima 60% 50-60 180

Smoked ham

Combi 1 or ClimaOptima 60% 80 175 Apply mustard + clayed sugar

Ham in puff pastry

Hot air or ClimaOptima 20% 15 / 90 160 / 180 Exhaust open or closed

Pickled neck Steaming / Combi 3 / ClimaOptima 100%

60 100 Fresh, without bones

Liver Hot air or ClimaOptima 20% 6 / 6 235 Fresh, sliced - add oil

Gratin Combi 1-2, or ClimaOptima 60% 45 185

Frankfurter Steaming / Combi 3 / 100% / ClimaOptima

18 80

Omelette Hot air + exhaust open 30 Apply fat to container


52

Poultry, Fish and Game Recommended values (from the HOUNÖ library of recipes 1985 – 2002)

Product

Operation mode


Temperature

°C

Remarks and tips

Chicken

Combi 1 + Hot air w. exhaust open, or


20-25 / 10-15 160 / 185 Fresh, defrosted, 1000 g

Chicken



35-45 / 10-15 180 / 220 Frozen, 800 g

Chicken legs



15 / 5 160 / 185 Fresh, defrosted

Duck

Combi 1 + Hot air w. exhaust open,


50-60 / 50-60 170-180 Fresh or defrosted, 3000 g

Goose



90-120 / 15-20 160-185 Fresh or defrosted

Turkey



80-100 / 10-20 160-185 4000 g, perhaps covered with lard

Flatfish Hot air 12-18 175-185 Fresh, cover with oil

Greenland Halibut

Steaming / Combi 3 / ClimaOptima 100%

10-20 70-75 Fresh

Trout Steaming / Combi 3 / ClimaOptima 100%

10-15 70-75 Fresh

Turbot Steaming / Combi 3 / ClimaOptima 100%

8-12 70-75 Fresh

Cod Steaming / Combi 3 / ClimaOptima 100%

12-18 70-75 Fresh

Mussels Steaming / Combi 3 / ClimaOptima 100%

15-20 75-80 Fresh

Saddle of venison

Combi 1 or ClimaOptima 50%

25-23 180-200 Fresh, possibly cov-ered with lard or oil

Haunch of venison

Steaming + Hot air + Combi 1, or


15 / 20 / 30-40 170-180 Fresh, possibly covered with lard or oil

Leg of lamb



20 / 25 / 30-40 170-180 /

140-160 / 160 Without bones, add spices

Meat loaf Combi 1, or

ClimaOptima 60% 15-20 220 Fresh, add spices


53

Vacuum- packed meat/poultry

Steaming / Combi 3 / ClimaOptima 100%

10-15 70-85 Without bones

Visit www.houno.com At our website www.houno.com, you will find a great deal of information about HOUNÖ and our extensive range of Visual Cooking combi ovens. www.houno.com provides you: · Product information on HOUNÖ’s combi ovens, customised oven solutions and our wide range of accessories.

· Technical information on combi ovens. · Visual Cooking user DVD - how to program your Visual Cooking oven. · Hands-on operating on a combi oven by means of interactive software. · Delicious recipes which are easy to prepare. · Latest news from HOUNÖ. · User manuals · Intranet with spare parts catalogue, dimensional sketches, wiring diagrams, service bulletins, installation manuals, etc. To access our Intranet, you need a password. Please contact HOUNÖ: [email protected] for more information.


54

Meeting your needs - worldwide With more than 30 years’ experience in the

manufacture of innovative oven solutions, HOUNÖ is

one of the world’s leading manufacturers of combi

ovens and bake-off ovens. As oven specialist, we meet

your needs for efficiency, flexibility and reliability.

Through the years, HOUNÖ has grown from a small

Danish company into a leading manufacturer of combi

ovens worldwide. Today, HOUNÖ’s combi ovens are

supplied to selective customers all over the world

through an extensive network of sales and service

partners.

As part of the US based group of companies, the

Middleby Corporation, which with its more than 2,000

employees is one of the market leaders in the

commercial cooking equipment industry, HOUNÖ has 26

sister companies.

HOUNÖ’s top motivated staff is behind CombiSlim. With

the widest range of combi ovens in the industry, we are

able to create customised solutions that suit your needs

exactly.

Visit www.houno.com and be inspired!

HOUNÖ A/S Alsvej 1 DK-8940 Randers SV Denmark Tel. +45 87 11 47 11 Fax +45 87 11 47 10 [email protected] www.houno.com

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