SCC201E

Overview

The RATIONAL SCC201E is an electric SelfCooking Centre combination oven for commercial kitchens. This floor model has a listed capacity of 20 x 1/1 GN and a stated production range of 150–300 meals per day. Its cooking modes combine fresh steam and heated dry air, allowing the oven to steam, roast, bake and use combination cooking in one cabinet. The supplied operating information describes the SCC line’s moist-heat, dry-heat and combination modes, along with ClimaPlus Control, a core temperature probe, programmed cooking and CleanJet cleaning.

The product listing gives the SCC201E a 400V electrical connection and a 37kW, three-phase power rating. A separate SCC201E parts-list entry identifies a 3 AC 200V, 50–60Hz electrical-unit version. Check the specification plate and electrical documentation for the particular appliance before planning its connection.

Key Features

• Large GN capacity: 20 x 1/1 GN, with a mobile oven rack listed for floor models.
• Three cooking modes: moist heat, dry heat and a combination of moist and dry heat.
• Fresh steam generation: the operating manual describes a fresh steam generator for moist-heat cooking.
• ClimaPlus Control: measures and regulates cooking-cabinet humidity; the manual states control within one percent.
• Core temperature cooking: the product information lists a six-point core temperature probe.
• Programmable cooking: the product information lists 350 programs with up to 12 steps.
• CleanJet: the operating manual describes automated cleaning selections for different types and levels of cooking residue.
• Floor-model access: the product information lists a mobile oven rack and a door that can be locked open at 120° or 180°.

Specifications

• Model: RATIONAL SCC201E
• Product type: Electric SelfCooking Centre combination oven / steamer oven
• Dimensions: 1782(H) x 879(W) x 791(D)mm
• Capacity: 20 x 1/1 GN
• Listed meals per day: 150–300
• Listed power supply: 400V, 37kW, three phase
• Listed fuse connection: 3 x 63A
• Additional parts-list electrical version: 3 AC 200V, 50–60Hz
• Water connection: 3/4" BSP male
• Drain: 50mm outside diameter
• Water pressure: 1.5–6 bar
• Net weight: 268kg
• Packed weight: 312kg
• Moist-heat cooking-cabinet temperature: 30°C to 130°C
• Dry-heat cooking-cabinet temperature: 30°C to 300°C
• Combination cooking-cabinet temperature: 30°C to 300°C
• Continuous dry-heat or combination operation: the manual states that the set temperature is automatically reduced from 300°C to 270°C after 60 minutes.
• Programs: 350 programs, with up to 12 steps, as stated in the product information.
• Core temperature probe: six-point probe, as stated in the product information.
• Door positions: can be locked open at 120° or 180°, as stated in the product information.

Installation & Requirements

Plan the SCC201E around the electrical, water and drainage details stated for the appliance. The product listing specifies 400V, 37kW, three phase and a 3 x 63A fuse connection, while the SCC201E parts list also documents a 3 AC 200V, 50–60Hz electrical-unit version. These are not interchangeable assumptions: use the electrical details for the specific oven being installed.

The listed water connection is a 3/4" BSP male fitting, with a stated water-pressure range of 1.5–6 bar. The drain is listed as 50mm outside diameter. The SCC/CM installation checklist calls for a steam-temperature-resistant drain pipe and specifies no flexible hose. It also describes a P-trap or open drain arrangement; for a floor unit, an open drain is not to end beneath the unit. The checklist directs installers to check that water connections are tight and not leaking.

The operating instructions state that, if ambient temperature is below +5°C, the cooking cabinet should be brought above +5°C before use. For an optional heat shield, the manual says the required 350mm distance from a heat source may be reduced to 50mm when the shield is used. The manual also describes optional UltraVent condensation hoods: the listed condensation hood is for right-hand-hinged units, and the manual distinguishes it from a condensation extractor hood for table-top units. These are accessories, not part of the oven’s stated standard specification.

Operation

Moist heat

Moist Heat mode uses fresh steam. The cooking-cabinet temperature can be set from 30°C to 130°C. The manual lists steaming, stewing, blanching, simmering, soaking, vacuum cooking, thawing and preserving among the methods for this mode. ClimaPlus Control is factory-set to 100% humidity in Moist Heat mode.

Dry heat and combination cooking

Dry Heat mode uses heated air, with a stated cabinet-temperature range of 30°C to 300°C. The manual lists baking, roasting, grilling, deep-frying, gratinating and glazing as dry-heat methods. In Combination mode, moist and dry heat are used together; the manual lists roasting, baking and Finishing among its applications. The stated temperature range for Combination mode is also 30°C to 300°C. During continuous operation, the manual says the cabinet temperature automatically changes from 300°C to 270°C after 60 minutes.

Humidity, probe and programmed cooking

ClimaPlus Control measures and regulates cabinet humidity, and the manual states that it controls humidity within one percent. In Dry Heat mode, the control allows the cabinet humidity to be defined. The SCC201E product information lists a six-point core temperature probe and 350 programs with up to 12 steps. The operating instructions caution that the probe and its positioning aid may be hot; use oven gloves when handling them. Before removing a mobile plate rack, remove the core temperature probe and place it in its holding position on the run-in rail.

The manual gives additional handling instructions for mobile racks and their transport trolley: make sure the appliance is adjusted and levelled to the trolley height, push the rack in to its stop and lock it, and secure the trolley to the appliance with its holder. When moving a rack on the trolley, engage the transport safety catch. The manual warns that mobile units and racks can tip when moved over an incline or threshold. Apply the wheel parking brakes when mobile units or oven racks are not being moved. For containers holding liquids, or food that may liquefy, do not use rack levels above the height at which the user can see into the containers.

Cleaning & Maintenance

The operating manual describes CleanJet selections for different cleaning needs: a rinse without tablets; rinse aid for non-greasy limescale deposits; interim cleaning without drying and rinsing; and light, medium or strong cleaning for progressively heavier food and roasting residues. It gives examples such as baking residue, mixed loads, and deposits from roasting or grilling chicken, steaks and fish. Follow the manual’s cleaning sequence and the cleaner and rinse-aid instructions.

The manual warns that grease or food deposits can catch fire if the cabinet is not cleaned adequately. Wear the protective clothing, gloves, goggles and mask specified in the cleaning instructions. Do not put cleaner or rinse-aid tablets into a hot cabinet above 60°C, and do not store the tablets inside the unit. Remove tablet residue and rinse thoroughly with the hand shower. The instructions say to use only cleaning agents made by the appliance manufacturer; other cleaners may damage the oven and invalidate the warranty. Do not use scouring products, scratchy cleaners, a high-pressure cleaner, acids or acid fumes. The manual warns that acids can damage the protective stainless-steel coating and discolour the unit.

For routine care, the manual recommends drying the cabinet and leaving the door slightly ajar when the oven will be idle for an extended period, such as overnight. It says to clean the cabinet seal with a soft cloth and non-abrasive cleaner; regular seal cleaning helps extend its service life. For heavy soil, it describes softening residue for 10 minutes in Moist Heat before cleaning. Remove and clean the incoming-air filter once per month. The manual also recommends applying vegetable oil or grease inside the cabinet at regular intervals of about two weeks to help prevent corrosion. Clean the cabinet regularly even when the oven is used only in Moist Heat mode.

Before starting a CleanJet programme, check that the grid shelves or mobile oven rack are correctly installed and remove containers and sheets from the cabinet. If a CleanJet cycle is interrupted, the manual instructs the operator to check that the air baffle and grid shelves are correctly fixed and that no containers or sheets remain in the cabinet. For the door seal, the manual recommends cleaning it between cycles when cooking grilled products creates a substantial grease build-up. It also says to rinse the spray-pistol nozzle and extension with clear water after use, rinse the cleaning bottle with warm water, and use a few drops of salad oil if the pump plunger becomes stiff.

Troubleshooting

• Low-water display at start-up: the manual says this can appear while the steam generator is filling and should go out when full. If it does not, check that the water valve is open and that the strainer at the water supply solenoid valve is not blocked.
• Flashing water-valve symbol: the manual lists a closed water valve or clogged water-intake filter as possible causes. Open the water valve or close it before removing and cleaning the inlet filter; reconnect the water intake and check for leaks.
• Water escaping from beneath the unit: the manual identifies an unlevel oven or blocked drain as possible causes. It instructs the operator to level the unit and remove and clean the outlet pipe at the back. It notes that frequent cooking of high-fat products or an insufficient fall on the outlet pipe can contribute to blockages.
• Noise inside the cabinet: the manual says air baffles or grid shelves may not be fixed correctly. Refit them correctly.
• Cabinet too hot and cooking-mode button flashing: use Cool Down as directed by the operating instructions.
• CleanJet cycle interrupted or run time increases: check that the air baffle and grid shelves are installed correctly and that containers and sheets have been removed from the cabinet.

Applications

The SCC201E’s listed 20 x 1/1 GN capacity and 150–300-meal daily range suit high-volume commercial food preparation. Its manual-supported cooking methods include steaming vegetables, rice and other foods; stewing and blanching; baking and roasting; grilling; and combining moist and dry heat for roasting, baking and finishing. The core temperature probe, programmable steps and multiple humidity settings support repeatable cooking workflows across different menu items. Follow the operating instructions for safe loading, hot containers, hot vapour and mobile-rack handling.