SCC62E

Overview

The Rational SCC62E is an electric SelfCookingCenter combi-steamer with a stated capacity of 6 x 2/1 GN. It cooks with moist heat, dry heat or a combination of the two, using steam and hot air separately, sequentially or together. The product information describes it as suitable for automatic cooking and finishing, with applications including roasts, poultry, fish, side dishes, potato products, egg dishes, desserts and bakery products.

The SCC62E has rack monitoring with individual time programming for each rack, allowing different rack timings during continued loading. Its control system includes a program memory for at least 350 cooking programs, with up to 12 steps per program. The unit also has sensor-controlled cabinet humidity, programmable air speeds and an integrated core temperature probe.

Key Features

• Three combi-steamer modes: Moist Heat, Dry Heat and a combination of moist and dry heat.
• Rack monitoring: Individual time programming for each rack supports non-stop loading.
• Cooking programs: Memory for at least 350 programs, each with up to 12 steps.
• Humidity control: Sensor-controlled cabinet humidity can be adjusted and viewed at the control panel.
• Airflow settings: Five programmable air speeds.
• Core temperature probe: An integrated probe has six measuring points and automatic correction if inserted incorrectly.
• Cleaning and care: Automatic cleaning and care system for the cooking cabinet and steam generator, with six cleaning stages and a displayed care status.
• Steam generator care: The unit monitors scaling and indicates when descaling is necessary; the source describes automatic self-cleaning, rinsing and drainage.
• HACCP data: The supplied specification describes a 10-day memory with output through an integral USB interface.
• Grease management: The specification lists an integral, maintenance-free grease extraction system.

Specifications

• Product type: Electric combi-steamer oven / SelfCookingCenter.
• Model: SCC62E.
• Capacity: 6 x 2/1 GN.
• Loading: Lengthwise loading; listed for 2/1 and 1/1 GN accessories.
• Meals per day: 60–160.
• Published product dimensions: 782 mm high x 1,069 mm wide x 976 mm deep.
• Additional brochure dimensions: 757 mm high x 1,069 mm wide x 971 mm deep. The supplied references differ; check the unit and its installation documentation for the applicable dimensions.
• Power listing: 400V, 22.3kW, three phase; the listed fuse connection is 3 x 32A.
• Other connected-load listing: 21kW, three phase. The supplied references differ on electrical load, so verify the rating on the specific unit.
• Voltage noted in the SCC62E parts manual: 3 AC 200V, 50–60Hz, for the identified parts-manual version. Confirm the exact unit’s electrical rating before connection.
• Water connection: 3/4-inch BSP male.
• Water pressure: 1.5–6 bar.
• Drain: 50 mm outside diameter; the brochure specifies a 2-inch (50 mm) outside-diameter, non-threaded stainless outlet.
• Net weight: 151 kg.
• Packed weight: 180 kg.
• Temperature probe: Integral probe with six measuring points, as listed in the product feature information.
• Included grids: The brochure lists 3 grids, 20 x 24 inches (2/1 GN).
• Materials: The brochure identifies CrNi steel CNS 304 for the interior and exterior.
• Maximum rack height: 1.60 m when used with the original stand, according to the supplied specification.

Installation & Requirements

The supplied product specification lists a 400V, 22.3kW, three-phase connection and a 3 x 32A fuse connection. Another brochure lists a 21kW connected load, while the SCC62E parts manual identifies a 3 AC 200V, 50–60Hz version. These references do not establish one electrical rating for every unit; use the rating information for the specific oven when planning its connection.

The listed water supply is a 3/4-inch BSP male connection at 1.5–6 bar. The drain is specified as 50 mm outside diameter. The installation checklist in the supplied SCC/CM service material calls for a steam-temperature-resistant drain pipe and says not to use a flexible hose. It also refers to a P-trap or open drain arrangement. Confirm applicable installation details against the documentation for the specific SCC62E installation.

The supplied manual describes an optional Rational UltraVent condensation hood for units with right-hand-hinged doors. It says the hood’s condensation technology absorbs steam in enclosed areas and discharges it through an integral exhaust system, and that a ventilation system is not needed when this hood is used. The manual separately describes an exhaust hood and a condensation extractor hood as accessories. The product sources do not establish a general extraction requirement for every SCC62E installation.

Operation

Cooking modes and temperature controls

The operating instructions describe three Combi-Steamer modes: Moist Heat, Dry Heat and a combination of Moist Heat and Dry Heat. Moist Heat is used for methods such as steaming, stewing, blanching, simmering, soaking, vacuum cooking, thawing and preserving. Dry Heat is used for baking, roasting, grilling, deep-frying, gratinating and glazing. The combined mode provides a hot, humid cabinet climate for intensive cooking. The instructions also describe SelfCooking Control operation for automatic cooking processes.

The operating instructions give a cabinet setting range of 30–130°C for Moist Heat and 30–300°C for Dry Heat and Combination modes. In continuous operation, the instructions state that the cabinet temperature is automatically reduced from 300°C to 270°C after 60 minutes. ClimaPlus Control measures and regulates cabinet humidity; the instructions say it is factory-set to 100% humidity in Moist Heat mode and allows humidity to be defined in Dry Heat mode.

Loading and probe use

The SCC62E product information describes lengthwise loading and rack monitoring, with individual time programming for each rack. Use the integrated core temperature probe according to the operating instructions. The supplied manual warns that the probe and its positioning aid may be hot and says to use oven gloves. For mobile plate racks, the manual says to remove the probe before removing the rack and place it in its holding position on the run-in rail. It also cautions that mobile racks, trolleys and appliances on casters can tip when moved over an incline or threshold.

For containers holding liquid, or food that liquefies during cooking, the manual warns against using rack levels above those where the operator can see into the containers. It also directs operators to use a drip pan when grilling or roasting foods that release fat, such as chicken. When moving a mobile oven rack, the manual says to lock the rack in place and secure the transport trolley to the appliance.

Cleaning & Maintenance

The product specification describes an automatic cleaning and care system for the cooking cabinet and steam generator, with six cleaning stages for unsupervised cleaning and care. It also lists automatic prompts that identify the cleaning stage and chemical volume, and a display showing care status. The steam generator monitors scaling, can rinse and drain automatically, and indicates when descaling is necessary. The manual describes CleanJet cleaning selections including a rinse without tablets, rinse, interim cleaning, light, medium and strong. The described applications range from rinsing after moist-heat cooking to cleaning roasting and grilling deposits.

Follow the supplied operating instructions for cleaning. They say to use only cleaning agents made by the unit’s manufacturer, follow the cleaner packaging instructions, and not to put cleaner or rinse-aid tablets into a hot cabinet above 60°C. The instructions warn that cleaner and rinse-aid residues must be removed and rinsed thoroughly, and that protective clothing, gloves, goggles and a mask are required when cleaning. Regularly clean the cabinet and door seal; the manual says a soft cloth and non-abrasive cleaner help extend the seal’s service life. Clean the interior and exterior glass with a soft, damp cloth. Do not use scouring products, high-pressure cleaners, acids or acid fumes.

The manual says to leave the door slightly open when the oven will be idle for an extended period, such as overnight, and to dry the cabinet. It also recommends removing and cleaning the incoming air filter once per month. For its described corrosion-prevention routine, it says to apply vegetable oil or grease to the cabinet interior at regular intervals of about two weeks. Clean the door seal more often between cycles when cooking produces heavy grease deposits. The instructions warn that accumulated grease or food residues may catch fire if the oven is not cleaned adequately.

Troubleshooting

• Low water indication: The operating manual says this can appear during startup while the steam generator fills. If it does not clear, check that the water valve is open and the water-supply strainer is not blocked. For a flashing water-valve symbol, the manual also identifies a closed water valve or clogged water-intake filter as possible causes; it instructs operators to close the valve before removing and cleaning the filter, then reconnect and check for leaks.
• Water under the unit: The manual lists an oven that is not level or a blocked drain as possible causes. It advises checking the level and cleaning the outlet at the back of the unit. It also notes that frequent cooking of high-fat products or an insufficient drain-pipe drop can contribute to blockages.
• CleanJet cycle interrupted or not working: The manual advises checking that the air baffle and grid shelves are correctly secured and that containers or sheets have been removed from the cabinet before a CleanJet process. It also lists water-supply, pump, solenoid-valve and blockage checks for a CleanJet pump that does not deliver.
• Cooking mode button flashing: The manual says the cabinet may be too hot and points to the Cool Down function.
• Noise in the cabinet: The manual identifies incorrectly fixed air baffles or grid shelves as a possible cause and advises fixing them correctly.
• Cooking cabinet light not working: The manual lists a defective halogen lamp as a possible cause.

The supplied service manual warns that the appliance must be isolated from mains supply before it is opened. It also says that after maintenance or repair, the appliance must be checked for electrical safety. Use qualified service personnel for work requiring access to internal electrical components.

Applications

The SCC62E product information lists automatic cooking of roasts, pan fries, poultry, fish, side dishes, potato products, egg dishes, desserts and bakery products, as well as automatic finishing. Its combination of moist heat and hot air supports steaming and other moist-heat cooking, dry-heat methods such as roasting and baking, and combined cooking. The 6 x 2/1 GN capacity and rack-level time programming make it applicable to kitchens preparing multiple pans or menu components in batches.