To Next PageTo Next PageWhy does my MKN Commercial Food Equipment smell unpleasant?
If your MKN Commercial Food Equipment smells unpleasant, the waste trap may be dry. For units with automatic cleaning, start a brief cleaning cycle (2 minutes). For units without automatic cleaning, open the "Water inlet" equipment function and allow 15 liters of water to flow in. If the drain is closed, open it.
Provides information on the manual's content, structure, and adherence to notes.
Details the meaning of warning signs and symbols used throughout the manual.
Specifies the unit's intended commercial kitchen use and forbidden applications.
Outlines conditions under which the warranty is void and safety is no longer assured.
Safety rules for unit operation, covering personnel, hot surfaces, and liquids.
Precautions against burns from oil, steam, and chemical cleaners.
Safety measures for defective units and preventing fires from grease or overheating.
Safety related to firefighting, cleaning, floor conditions, and hygiene.
Safety precautions for using the core temperature sensor.
Details risks associated with incorrect unit operation and usage.
Diagram and identification of the unit's main parts and features.
Details unit features, available operating modes, and types of cooking methods.
Information on temperature measurement, USB, HACCP, and automatic cleaning.
Explanation of the unit's control buttons, touchscreen, and display interface.
Details on unit application and required fill quantities for various modes.
Guide to touchscreen interactions and understanding display elements.
Overview of the main menu and its navigation buttons.
Procedure for powering the unit on/off and accessing basic settings.
Accessing unit info and setting date, time, and altitude.
Setting language, authorisations, and selecting cookbooks.
Adjusting temperature, differences, and time based on core temperature.
Setting cooking duration and level for various cooking modes.
Instructions for inserting and removing USB flash drives for data transfer.
Overview of accessing and using various equipment functions.
Procedure for opening/closing the lid and tilting the pan.
Guide to operating the water inlet and drain for filling and emptying.
Steps for portioning food and flushing the pan.
Accessing the manual cooking menu and understanding program sequences.
Detailed guide on using pressure, soft, and standard cooking modes.
Instructions for using frying and deep frying modes, including oil management.
Guide to using regeneration and Delta-T cooking for reheating and gentle prep.
Instructions for operating the unit in multiple cooking and frying zones.
How to use equipment functions and display information during cooking.
Steps to create, save, and export custom cooking programs.
How to access, find, and start cooking programs in autoChef mode.
Procedure to modify, end, delete, export, and import autoChef programs.
Guidelines for cleaning unit surfaces, preventing corrosion, and maintaining parts.
Procedures for manual and automatic pan cleaning, including lance insertion.
Lists common errors, their possible causes, and recommended remedies.
Procedure to deactivate emergency off and details from the unit's nameplate.
Details on required maintenance, visual inspections, valve/limiter tests, and certificates.
Recommended periodic maintenance checks, including the emergency off switch.
Official declaration of conformity with relevant EU directives and standards.
General| Category | Commercial Food Equipment |
|---|---|
| Manufacturer | MKN |
| Type | FlexiChef |
| Control System | Touchscreen Control |
| Material | Stainless Steel |
| Voltage | 400 V |
| Frequency | 50/60 Hz |
| Dimensions | Varies by model |
| Weight | Varies by model |
| Cooking Methods | Frying, boiling |
| Capacity | Variable, depending on configuration |
| Cooking Zones | 1 |
