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Kitchen Appliances. This GE oven offers features for those who observe Shabbat , like allowing the oven door to be opened and closed as many times as needed while keeping food warm. It is also self-cleaning. The electricity cost of running a self cleaning cycle is literately pennies. Smoke and burning or oil smells may emanate from the oven during self-clean. This is considered normal.
The amount of smoke and odor during self-clean varies and is usually a result of food or grease residue left in the oven before starting the cleaning process. Grease on the broil element can cause smoke. When did pyrolytic ovens come out? Asked by: Mr. Amani Bednar. How often should you clean pyrolytic oven? Do pyrolytic ovens use a lot of electricity? Can you leave the house while oven is self cleaning?
Does a self cleaning oven use a lot of electricity? Why does the oven smell when self cleaning? What is the difference between pyrolytic and catalytic ovens?
Does pyrolytic cleaning damage oven? What happens if you leave racks in self-cleaning oven? Is it safe to self-clean your oven when home? And, unless they are documented as self-cleanable, remove the racks to prevent discoloration and potential warping. Lock the door: Though many models will lock automatically before the cleaning cycle begins, double check, and lock the door if need be.
Turn on the vent: Ensure there is good ventilation in the home — a ventilation fan or hood is ideal to help remove heat and any odors caused by everything burning off, according to Thermador. Let run: Hit that button, and let your oven do its thing. Wipe down: When completely cool, wipe down with a damp towel to clean up any lingering residue.
How to maintain a clean oven between self-cleanings Though self-cleaning is undoubtedly convenient, your best bet to keep your oven in good, working condition is to give it a little TLC in between more major cleaning sessions. To avoid burns and inadvertently shattering any untempered glass, always wait until the oven is completely cool to wipe down glass, walls, and racks. Clean racks: Remove the racks from your oven for more effective and comfortable cleaning.
Then, wash each rack one at a time in warm, sudsy water or a quality oven cleaner. The front wall 66 , two side walls 68 , and back wall 70 are all screwed together to form a box surrounding the cooking chamber The back wall 70 of this box is fixed to a tubular frame 71 , which is connected to a platform However, while the back wall 70 of the box is fixed to the tubular frame 71 , the front wall 66 , and two side walls 68 are free-floating.
That is, the front wall 66 and two side walls 68 are connected to the back wall 70 , but are not connected to the tubular frame The perimeters of the front wall 66 and the two side walls 68 include lips 73 that sit on the various members that make up the tubular frame 71 , but are not fixedly connected to those members. In this way, the front wall 66 and two side walls 68 are free to move relative to the tubular frame 71 so that during cooking, and particularly during self-cleaning when the temperatures in the cooking chamber 16 are relatively high, the front wall 66 and side walls 68 of the cooking chamber 16 are free to expand and slide on the members of the tubular frame 71 , thereby preventing buckling and warping of the walls of the cooking chamber A unified display control station not shown for the oven 10 can include a blower selector, a heat selector, a conveyor selector, two or more conveyor speed controllers and a digital temperature controller.
Additionally, a machinery compartment access panel safety switch disconnects electrical power to the controls and the blowers when the machinery compartment access panel is opened. In order to start up the oven 10 , an operator confirms that the front access door 40 is closed. If necessary, the operator adjusts the conveyor speed setting by pushing appropriate selectors on the conveyor speed controller.
The operator adjusts the temperature controller to a desired temperature and selects normal operation. A heat switch on a control station not shown of the oven 10 activates the combustion air blower The burner 44 is a direct ignition burner. The main gas valve 57 is opened while starting.
A sensor then monitors whether a flame is present within the burner If a flame is not detected within 6 seconds, the main gas valve 57 is shut down, the burner 44 is purged, and the ignition cycle is repeated. Referring to FIGS. The oven 10 will typically heat to a desired heating set-point temperature within a matter of minutes. While the oven 10 is heating, the control station not shown displays the actual temperature. One or more thermocouples not shown in the interior of the oven 10 send signals to a programmable controller not shown that controls the actuator If the programmable controller not shown calls for more heat, the actuator 48 rotates to open the air valve 50 and more combustion air is permitted to pass from the combustion air blower 52 to the burner Simultaneously, the valve link 54 moves under the influence of the actuator 48 to further open the gas valve 56 , permitting more heating gas to pass from gas line 55 to the burner If the programmable controller not shown calls for less heat, the valve link 54 causes the air valve 50 and the gas valve 56 to close simultaneously and proportionally.
Consequently, the ratio of combustion air flow to heating gas flow entering the burner 44 remains approximately constant over a range of heat output. As mentioned, the speed of the blowers 26 , 27 can be varied. For example, the speed of the blowers may be two-thirds full speed during start-up and self-cleaning cycles and full speed during a cooking cycle to promote heating efficiency during each of the cycles.
For heating the oven 10 to baking or self-cleaning temperatures, one or both of the blower motors 75 only one is shown in FIG. Programming the start-up time of convection blower motors 75 makes firing of the burner 44 more reliable and promotes better combustion, among other things.
When the blowers 26 , 27 are turning, the burner 44 is initially fired with a minimum heat output and ramped up to the baking or self-cleaning heat output over a period of time by, for example, a programmable controller not shown. When the desired heat output has been achieved, the blower motors 75 are accelerated to operating speed in a programmable period of time.
The start-up procedure i. This startup procedure is also quieter, and requires less electricity and heating gas, than the startup of conventional ovens. Because the blowers 26 , 27 draw more electrical current when the oven is cold and the air in the oven is relatively dense, operating both blowers at low speed during heat-up start-up saves electricity.
Also, because increased convection on the inside surfaces of the oven walls promotes heat loss to the kitchen, operating only one of the convection blowers during heat-up saves heating gas.
In that case, the blower motor 75 can be either ramped up to operating speed over a programmable period such as, for example, about thirty minutes, or held at an optimal intermediate speed until the oven 10 reaches baling or cleaning temperature and then accelerated.
These variations conserve still more energy by providing appropriate programmable blower speeds depending on the current operation of the oven When the oven 10 is, for example, baking cooking , self-cleaning, warning up, or cooling down, the blowers 26 , 27 can operate at specific speeds best suited for each individual activity. Furthermore, for baking, the speed of the blower motors 75 only one is shown in FIG. These heating zones not shown can be created at will and utilized to optimize the baking process and, consequently, the finished quality of a particular food product.
The oven 10 may be equipped with two or more thermocouples not shown or other temperature sensors to individually monitor and adjust these heating zones not shown. The manner in which the signals from these thermocouples not shown are averaged or otherwise interpreted by the programmable controller can be varied to suit the food product.
In order to shut down the blowers 26 , 27 , the operator selects standby on the control station. The blowers 26 , 27 will remain in operation until the oven 10 has cooled to below degrees F. When it is determined that the oven 10 should be cleaned, it is cooled to a temperature below about degrees F. The operator then disengages the first conveyor extension section 32 and withdraws the first conveyor extension section 32 from the first oven opening The first conveyor extension section 32 is then inserted into the first oven opening 37 so that the first conveyor extension section 32 is supported by the main conveyor section 30 and the first insulated door 35 closes the first oven opening The second conveyor extension section 34 is similarly separated from the oven 10 and inserted into the second oven opening 38 and the second insulated door 36 is closed.
Because the first and second conveyor extension sections 32 , 34 are inserted into the interior of the oven I 0 , they are cleaned by pyrolitic heat during the self-cleaning cycle. The vent valve 60 best seen in FIG. During the self-cleaning cycle, oven 10 operates under the control of temperature sensors and controllers not shown that are specifically designed to operate in the range of about degrees F.
These may be the same sensors and controllers used for baling not shown or a separate set. In either case, the programmable control system actuates a set of safety interlocks adapted for cleaning temperature operation. For example, the oven overrides the baling cycle high temperature shutdown limits, which are typically set at values less than degrees F.
As another example, the programmable control system actuates door locks that deter people from opening the oven doors during the pyrolitic self-cleaning cycle. The programmable controller also initiates corrective action if unsafe or undesirable conditions are detected. For example, upon detecting excessively high temperatures, high smoke levels or low oxygen levels within the oven, the programmable controller shuts down the burner 44 and the blowers 26 , As mentioned, during cleaning, the interior of the oven 10 is kept under a negative pressure compared to the surrounding atmospheric pressure.
In the illustrated embodiment the opening of the vent valve 60 and the operation of the blowers 26 , 27 create the negative pressure in the interior of the oven As mentioned earlier, when the vent valve 60 is opened and the blowers 26 , 27 are operating, enough circulating hot air escapes through the vent valve 60 to create the negative pressure inside the cooking chamber 16 necessary to force the smoke and soot created during the cleaning cycle through the vent tube In another embodiment, an inducer blower not shown maintains the interior of the oven 10 under a negative pressure during cleaning as compared to the surrounding atmospheric pressure.
The inducer blower creates this negative pressure by drawing air from the blower housing The blowers 26 , 27 actually assist the inducer blower in creating this negative pressure because the discharge flow from the blowers 26 , 27 is impelled directly into the inducer blower. The combined effect is similar to that of a two-stage blower. The discharge flow from the inducer blower is sent to the vent arrangement The inducer blower could also take suction from the interior of the oven 10 during normal baking.
The entry of the inducer blower opens directly into the blower housing The inducer blower may be positioned directly in the path of the discharge air flow from each of the blowers 26 , 27 so that the two sets of blowers work in tandem to reduce the pressure in the interior of the oven Alternatively, the inducer blower may be mounted anywhere in the interior of the oven The discharge flow of air from the inducer blower is sent to the vent arrangement 58 for disposal.
Maintaining negative pressure in the interior of the oven 10 during both cooking and self-cleaning enhances energy efficiency and safety. Maintaining negative pressure in the interior of the oven 10 during the cooking and self-cleaning operations insures that little or no heated air escapes to the kitchen.
Minimizing heated air loss makes the oven 10 more energy efficient. Any loss or discharge of heated air from the interior of the oven 10 necessitates the combustion of additional heating gas. By directing all exhaust flows from the oven 10 to the vent arrangement 58 and ultimately the vent tube 62 , the loss or discharge of heated air can be better controlled and minimized. Also, the negative pressure system promotes safety because negative pressure retains burning gases in the interior of the oven 10 rather than permitting them to escape into the kitchen.
Additionally, maintaining negative pressure in the oven 10 tends to prevent any smoky residue from building up on the exterior of the oven 10 during normal cooking and self-cleaning operations. The exterior surfaces of the oven 10 remain clean longer because they are not subjected to smoke, which commonly escapes from the atmospheric cooking chambers of conventional ovens.
The blowers 26 , 27 turn at a relatively low speed during a first incineration period of the cleaning cycle. This low speed uniformly distributes heat throughout the interior of the oven 10 while minimizing convective heat loss through the walls of the oven The first incineration period generally continues for about one hour, although it may be longer or shorter based on factors such as the cleaning temperature and the amount and type of contamination in the oven During a second incineration period, which is generally about one to three hours in duration, the blowers 26 , 27 operate at a relatively higher speed to promote complete incineration of the contamination or debris accumulation.
The temperature of the oven 10 is increased to a peak temperature at least once during the second incineration period.
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