CMP61E

Overview

The Rational CMP61E is an electric CombiMaster Plus combination oven with room for 6 x 1/1 GN pans. It brings steam and dry-heat cooking together in one cabinet for commercial food preparation. The product listing gives a daily meal capacity of 30–80 meals. The listed construction is stainless steel inside and out.

The available specifications describe a unit measuring 782 mm high x 847 mm wide x 776 mm deep, with a net weight of 103 kg. Its USB port supports HACCP data output and software updates. The sources also describe individual programming for up to 100 cooking programs.

Key Features

• Combination cooking: The operating information describes Steam and Dry Heat cooking modes.
• Six-pan capacity: Accommodates 6 x 1/1 GN pans.
• USB port: For HACCP data output and software updates.
• Programmable cooking: A product description lists individual programming for 100 cooking programs.
• Core temperature probe: A product listing gives a probe temperature range of +85°F to +575°F.
• Automatic cabinet cleaning: The CombiMaster Plus information describes three CleanJet cleaning programs: CLE1, CLE2 and CLE3.

Specifications

• Model: Rational CMP61E
• Product type: Electric combination steamer oven
• Capacity: 6 x 1/1 GN
• Listed meal capacity: 30–80 meals per day
• Dimensions: 782 mm high x 847 mm wide x 776 mm deep
• Electrical power: 11 kW
• Mains connection: 400 V
• Phases: Three phase
• Fuse connection: 3 x 16 A
• Water connection: 3/4-inch BSP male
• Water pressure: 1.5–6 bar
• Drain: 50 mm outside diameter
• Material inside and out: Stainless steel
• Net weight: 103 kg
• Packed weight: 121 kg
• USB: HACCP data output and software updates via integral USB port
• Core probe range: +85°F to +575°F
• Cooking programs: Individual programming for up to 100 programs, as stated in a product description

Installation & Requirements

The supplied product specifications list a 400 V, 11 kW, three-phase mains connection and a fuse connection of 3 x 16 A. They also list a 3/4-inch BSP male water connection, water pressure of 1.5–6 bar, and a 50 mm outside-diameter drain. Confirm that the electrical and water specifications match the specific unit and the site before arranging installation.

The provided material does not specify clearance measurements or ventilation requirements for this model. The operating manual states that inspection, maintenance and repair work must be carried out by trained technicians. It also instructs that the appliance be disconnected from mains power for inspection, maintenance or repair.

Operation

The operating information describes Steam and Dry Heat cooking modes. In Steam mode, the manual’s cooking guidance notes that foods such as fish, meat, vegetables, side dishes and fruit may be cooked together when they use the same cooking method. It recommends perforated GN containers for potatoes so steam can circulate, and shallow solid GN containers for dumplings, with space between them. For rice and cereals, the manual gives a ratio of one part grain to 1.5–2 parts water.

The manual gives approximate cooking-cabinet temperature ranges for selected foods: soup garnishes, 167–194°F; fish, shellfish and crustaceans, 149–194°F; meat and sausages, 162–167°F; light meat, 167–185°F; dark meat, 176–194°F; poultry, 176°F; and desserts, 149–194°F. These are manual guidance values, not a substitute for the recipe or food-safety process used by your operation. The product listing gives a core probe range of +85°F to +575°F.

The manual lists maximum loads for the 6 x 1/1 GN size as 30 kg total, with a maximum of 15 kg per rack. It warns that exceeding the maximum load can damage the appliance. A separate product description says the CMP61E can store up to 100 individual cooking programs. The supplied sources do not describe the exact control-panel steps for programming or starting a cooking cycle.

Cleaning & Maintenance

The CombiMaster Plus service information describes three CleanJet programs: CLE1 for powerful cleaning, CLE2 for economical cleaning and CLE3 for interim cleaning. The operating manual emphasizes daily cleaning, including when the unit is used only for steaming, to support hygiene and help prevent corrosion and fire risks from grease or food residue. Use only the manufacturer’s cleaner and rinse-aid tabs identified for the appliance; the manual warns that other cleaning chemicals can damage it. Do not put cleaning tabs into a hot cabinet above 50°C.

For the 6 x 1/1 GN size, the manual’s tab table lists the following quantities. CLE1 uses four cleaner tabs and one rinse tab without soft water, or three cleaner tabs and one rinse tab with soft water. CLE2 uses two cleaner tabs and one rinse tab without soft water, or one cleaner tab and one rinse tab with soft water. CLE3 uses one cleaner tab and no rinse tabs in either water condition. Follow the appliance display and operating instructions when selecting a program and loading tabs.

Clean the press-fit door gasket daily with a soft cloth and washing-up liquid or a non-abrasive rinsing agent; the manual says this helps extend its service life. Clean the exterior with mild household cleaning agent on a damp, soft cloth. Do not use abrasive cleaners, acids, a high-pressure cleaner, a steam cleaner or a direct water jet. Leave the door slightly open if the appliance will be idle for a prolonged period. For long stoppages, the manual says to shut off the water and power supplies; the additional instruction to shut off gas applies to gas appliances, not this electric model.

Troubleshooting

• No function after switching on: The manual lists an external main switch being off or a tripped premises distribution-board fuse as possible causes. It also says the appliance must be used in frost-free conditions. If the ambient temperature has remained below 41°F (5°C) for a long time after shutdown, the manual directs heating the cabinet above 68°F (20°C).
• “CHnG FILt” message: The manual identifies a soiled air filter as the cause and instructs the user to replace the filter, then acknowledge the message with the cooking-time button.
• Flashing cooking-mode display: The manual says the cooking cabinet is too hot and directs using Cool Down to lower its temperature.
• Drain blockage: The manual says to remove and clean the outlet pipe at the back of the unit. It notes that frequent cooking of high-fat products or an outlet pipe with too little drop can contribute to blockages. Any work beyond routine cleaning should be handled by a trained technician.

Applications

The 6 x 1/1 GN capacity and listed 30–80-meal daily range make the CMP61E a size to consider for commercial kitchens preparing service loads of vegetables, potatoes, fish, meat, poultry, side dishes or desserts. Its Steam and Dry Heat modes support different cooking methods in the same cabinet; the appropriate load, program and cooking conditions depend on the food and the kitchen’s procedures.