[pooh]

Re: Zanussi ZDQ595

a brief update…

I used a piece of stainless steel plate to deflect the door seal along the bottom of the fan oven, so there was a small airgap, to allow some air in.

It worked 😀

cooked a roast chicken, potatoes and parsnips exactly as it should at 200C

which proves that the lack of air entry is the problem. The cure is simple, a sharp knife and a section of the seal comes out.

But I still want to get Zanussi to understand and hopefully change the design, so any contact suggestions much appreciated.

[pooh]

Re: Zanussi ZDQ595

Dave_Conway wrote:

pooh wrote:
I’ll have a look…obviously need to take the oven out of the enclosure etc,

It will be on the repair docket left by the engineer 😉

There’s no need to check though if the slow motor was fitted, I was just digging at possibles 🙂

http://www.serviceforce.co.uk/contact.asp – have you tried there ?

Dave.

thnaks, Dave, yes I have tried them, indirectly via the supplier who passed them on to me, and twice with the local sevrice agent. They have been very efficient in coming out etc. but they are geared to service a fault, not really to make judgements on design. They, and I, agree that there is nothing “faulty”, like a motor running incorrectly, a bit of insulation stuck in the vent pipe…so there is little they can do.

This is what frustrates me…call Zanussi and you end in a call-centre queue listening to the same few seconds of music over and over, or they ship you to the Serviceforce line, who send out a service man who is expecting to replace a faulty part.

I suppose I should just send the damn thing back and try another make…but being a design engineer myself albeit in electronics, I hate to see poor design going unaltered. I just want to get Zanussi to recognise a problem and solve it. 😡

[pooh]

Re: Zanussi ZDQ595

Dave_Conway wrote:

“Electrolux Service” wrote:
All UK manufactured cooking products with electric fan ovens are now being fitted
with the reduced speed fan motor. This slower speed motor reduces noise levels and
aids energy efficiency.
Oven Fan Motor Kit 3115211-01/7 (contains 1x fan motor & 3 screws).

Can you confirm the part number of the motor fitted ?

Dave.

I’ll have a look…obviously need to take the oven out of the enclosure etc, do it tonight, but the slow fan is certainly what was fitted, we discussed it when the service guy came. It was brand new, straight out of a sealed pack -and exactly the same as the original 🙂 poor chap was at a loss as to what to do, and that’s all he could change.

But this fan only stirs the air in the oven, has no effect on ventilation surely?

does anyone know how I can get to talk to a real technical person in the design team?

I have already told the supplier that I may reject the oven as not fit for purpose, but I’d really prefer to get someone to properly investigate the problem.

thanks for your replies, they are very welcome

[pooh]

Re: Zanussi ZDQ595

Martin wrote:

pooh wrote:
The problem seems to me to be that the hot humid air does not vent to atmosphere…although the internal oven fan is fine (motor replaced) and the vent fan system is fine

Are you sure the fan is working? If the fan wasn’t then the oven cavity would indeed turn into a steamer, contents would take twice as long to cook and would never ‘brown’ 😕

absolutely sure…I checked out the oven myself, as well as with the service guy, the tangential fan which blows air through a venturi slot, over the vent pipes is most definately working, and the internal fan in the oven is also rotating at the correct speed (visible through the glass door, and the motor was changed anyway by the service guy), there is no blockage in the vent tube.

but thanks for confirming my view that a lack of ventilation would cause what I see with this oven

I am as sure as I can be that the oven has a design fault…perhaps most people either have a leaky door, or they simply don’t use the oven to roast, or even don’t recognise that it isn’t roasting

[pooh]

Re: Zanussi ZDQ595

Washman wrote:Hi

It would be very expensive to cook if oven drew in fresh air all the time and expelled it into the kitchen ,
do not forget that when cooking with a fan oven you reduce cooking time

Mike
thanks for the reply, Mike

yes, I quite agree, but it is a matter of degree…a few percent air change will keep the humidity low but not “cost” much in energy. The actual cooking time of my oven is about 30-40{e5d1b7155a01ef1f3b9c9968eaba33524ee81600d00d4be2b4d93ac2e58cec2d} longer than my previous fan oven, at the same temperature. If no air escapes, it ends up being the same as cooking something in a sealed foil packet…contents never brown.

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