Pratica Chef Express Service Manual page 26

THEORY OF OPERATION
20
Chef Express Technology
The Chef Express oven uses a combination of high speed air convection and microwave energy to
heat and cook food faster than traditional cooking methods.
With the use of a single blower fan, air enters the cavity from the top and distributes evenly over the
product and forces down through the hokes of the bottom jetplate for even cooking.
To allow uniformed cooking, please make sure to leave the bottom jetplate inside cavity during use.
If jetplate is not installed during cooking, damage may occur to the oven.
The figure below illustrates the steps involving the technology.
1) The top heater transfers thermal energy to the circulation air created by the blower motor
located in rear of unit.
2) The blower motor spins at high revolutions causing high speed air to circulate trough the top
cavity, trough the top and bottom jetplate, and back to the blower.
3) The catalytic converter catches and burns off most of the grease and odors when the forced
air passes through it. This component is what makes the oven's use without a ventilating hood
possible.
4) The IR element assist in maintaining the temperature inside the cook cavity and cooking the
bottom of the product. The air flowing through will also retain some heat when passes through
IR element.
5) The microwave works by creating thermal energy that heats up the water molecules inside
the product cooking it from the inside out.