Bonnet MA110 User manual

PREMIUM
BOILING PANS
GAS & ELECTRIC
MANUFACTURER'S INSTRUCTIONS
Part C: User manual
- WARRANTY -
To ensure the warranty on this equipment, we recommend that you to comply with the
MANUFACTURER INSTRUCTIONS in this manual.
If you can not undertake the required maintenance operations, our installation and service
network is available to provide you with a personalized contract.
- WARNING -
• The product delivered to you complies with current standards. If any modifications are made
the manufacturer can accept no responsibility whatsoever. The manufacturer can not be held
responsible in the event of incorrect use of the appliance.
• These appliances are for professional use only and must be used by specialised personnel.
• Read the manual carefully before installation.
• Keep your manuals.
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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
CONTENT
BOILING PANS
GAS AND ELECTRIC
C) USER MANUAL
1. Recommendations .....................................................................…....... 2
2. Practical tips for use ....................................................……………….... 3
3. Cleaning …………………………………….……………………..….….…. 8
4. Maintenance ...................................................................................…... 9
Warranty ..........................................................................................….. 12

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
1. RECOMMENDATIONS
♦These appliances are for professional use, only qualified personnel should use them.
♦These appliances must be installed with sufficient ventilation to prevent the formation of excessive
concentrations of harmful substances within the premises in which they are installed.
♦Cooking appliances and heating components reach high temperatures (500°for solid top, 300 °C for
ovens...). BE CAREFUL not to burn yourself when using or handling accessories (grills, plates...).
♦Gas appliances are fitted with burnt gases exhaust flue vents: BE CAREFUL NOT TO OBSTRUCT
THESE OUTLETS.
♦The required fresh air flowrate for combustion is 2 m
3
/h per kW of calorific consumption.
♦Never heat the appliance with the well empty.
♦For cleaning, never use high pressure sprays or hoses.
♦THIS APPLIANCE IS NOT TO BE USED AS A DEEP FAT FRYER OR BRATT PAN.
♦To ensure correct, long and safe operation of this appliance, maintenance should be carried out by
qualified personnel at last twice a year (Dismantling of burners, cleaning of injectors and venturi pipes,
adjustment of air rings, cleaning of aeration passageways, gas leak inspection, greasing of gas taps,
verification of controls adjustment and safety functions…).
♦The manufacturer certifies that the packing conforms to directive 94/62/CE of 20.12.94 and requests that
the final recipient respects the directive with regard to recycling or reuse of the packaging materials.
♦The warranty will not cover problems caused by failure to heed these recommendations.

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
2. PRACTICAL TIPS FOR USE
2.1 WELL SURFACE AND VOLUME
Dimensions
Models Height x width x depth
(mm) Nominal capacity (In litres)
MA 110 ∅600 x430 100
MA 150 ∅600 x555 139
MA 250 560 x 1050 x 490 250
2.2 GENERAL POINTS
At the end of manufacture, the tanks are tested for and protected against corrosion with paraffin oil. The
appliances must be thoroughly cleaned before use.
A liquid household detergent used with hot water ensures this to be done properly. Rinse thoroughly.
Bain-marie boiling pans are better suited for cooking delicate dishes than direct heat boiling pans.
Boiling pans, and direct heat boiling pans in particular, must never be heated without a product in the
tank: otherwise this can cause irreversible damage to the tank bottom.
2.3 COOKING MILK
Cooking milk is a delicate task which is preferably done in a bain-marie boiling pan. It is recommended
that the tank be rinsed out with water between cookings. After draining the tank, cool it with water in order to
prevent any trace of milk remaining on the sides and bottom from sticking and burning.
2.4 FILLING OF DOUBLE JACKET FOR BAIN-MARIE BOILING PANS
ATTENTION: Should the boiling pan stop during cooking this is the result of a safety system
actuating, Note that if this is the result of low water level to the jacket it should not
be refilled whilst the tank is hot, wait until it has cooled before refilling.
Knob of tap A Drain valve
Every morning, fully open tap A until water
runs out of the overflow.
Slowly close it: filling stops; allow surplus
water to drain, then close completely.
The appliance is now ready for use.
Note: during filling, do not operate the safety
valve.

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
WARNING
- Only use the double jacket filling tap in the morning when the boiling pan is cold.
- Water consumption by the appliance is sufficiently low to ensure service throughout the day.
- Never operated the tap during use when the tank is hot.
This is because if steam saturates in the jacket then condenses it may result in a water level which is
higher than the authorised maximum.
This may result in hot water being discharged by the safety valve.
SOLUTION: If the jacket is accidentally filled when the boiling pan is hot:
- Cut off the source of heat.
- Half-open filling tap A (2 turns).
Allow the steam and surplus water to escape for 2 or 3 minutes.
- As soon as no more water is running, completely open the tap and follow the operating
instructions as described in 2.4.
2.5 USE GAS BOILING PAN
Off position
Pilot ignition position
High heat position
Low heat position Push button for
electric ignition
USE
OFF POSITION

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
IGNITION POSITION:
Press control lever and turn to ignition position. Holding the
control lever in, press the push-button to ignite the pilot and wait
at least 5 seconds before releasing.
HIGH HEAT POSITION:
To ignite burner, turn control lever anti-clockwise to high
heat position.
LOW HEAT POSITION:
To switch to low heat, press the control lever in and adjust
by turning it anti-clockwise.
Remark: for user safety and comfort, switch on the extraction system at the same time as the burners and
never obstruct the burnt gases outlet
Note: For bain marie boiling pans a safety system will cut the heat if the water level in the jacket is too low.
Refill as per paragraph 2.4

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
2.6 USE ELECTRIC BOILING PAN
Off position
Safety indicator
High heat position Low heat position
On indicator
4
5
3
2
1
6
Remark: If the safety indicator is lit, this indicates a lack of water in the double jacket.
USE
4
5
3
2
1
6
OFF POSITION
5
3
2
1
6
HEAT POSITION:
Turn the button to the desired setting. The On indicator
lights.
Minimum and maximum temperatures are obtained in
positions 1 and 6 respectively.
Note: For bain marie boiling pans a safety system will cut the heat if the water level in the jacket is too low.
Refill as per paragraph 2.4

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
2.7 WATER SUPPLY
The water supply is via hot and cold water taps and of one or two spouts to fill the well.
Hot water knob Cold water knob
Red pictogram Blue pictogram
2.8 SOME EXAMPLES OF CAPACITIES AND COOKING TIMES
TIME 

 


TEMPERATURE 

 

LOAD
PRODUCTS 

 

MA110 MA150 MA250 PRATICAL ADVICE
Boiled beef with
vegetables 98° 120 ' 38 kg 50 kg 90 kg Seal, cool, cook
Poultry 80° 70' 38 pieces 50 pieces 90 pieces Skim during cooking.
Veal/Venison 70° 150' 5 pieces 7 pieces 12 pieces Cold de salt, seal. Poach in
savoury broth.
Tuna steaks 85° 30' 38 kg 50 kg 90 kg Poach in fumet, skim
Potatoes 98° 55' 70 kg 90 kg 160 kg Cold start, skim, salt
Carrots 98° 65' 70 kg 90 kg 160 kg Cold start, skim
Green beans 100° 45' 70 kg 90 kg 160 kg Poach, lid open
Dry beans 90° 90' 42 kg 55 kg 98 kg Cold start
Creole rice 98° 15' 30 kg 49 kg 70 kg Warm start, salted water,
cool
98° 10' 23 kg 31 kg 55 kg Poach, stir, cool
Broth 98° 55' 105 l 138 l 246 l Poach, cook, mix (if
necessary)
Bisque 80° 55' 105 l 138 l 246 l Poach ground shells, skim,
strain
Cream dessert 70° 35' 105 l 138 l 246 l Sift, clear, cool tank

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
3. CLEANING
WARNING:
♦NEVER CLEAN THE APPLIANCE WHEN IT IS STILL HOT, OVER 60°C.
The hot surfaces will be attacked instantly (dark almost black colouration).
♦Never use high pressure sprays or hoses: under no circumstances should the appliance be cleaned
with a water jet.
♦The warranty will not cover problems caused by failure to heed the above.
3.1 BRATT PAN
The enclosed well with its integral heating system rests on a channel when horizontal which diverts any
spillages towards the front.
The peripheral channel together with the inclined lower panelling aids cleaning.
For optimum cleaning:
Use soapy water or any neutral non-abrasive cleaner, avoid the use of wire wool.
If using an un-pressurized hose or foam aerosol ensure that it is not getting into the chimney nor the air
inlet vents (Gas appliance).


 With the equipment at 50°C, remove as much food deb ris as possible.


 Close the lid and wash all traces of grease from the external casing. Avoid getting anything in the
gas outlet chimney.


 Open the lid, wash the inside of the lid then the well and finally the lower frame.


 Close the lid and rinse the frame.


 Rinse the inside of the lid. Tilt the well slightly and rinse.


 Thoroughly rinse the well and the lower frame.
NOTE: It is strongly advisable to dry the base of the well. The stagnation of water mixed with cleaning
product or some chlorine, over time may result in irreversible corrosion of the base

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
4. MAINTENANCE
4.1 ABOUT STAINLESS STEELS
A stainless steel is a type of steel designed to allow a thin protective film to form on the metal surface
and to protect it against corrosion (Oxide film resulting from the chemical reaction of oxygen on the metal
surface).
Any element disturbing the formation of this film, or making its partial destruction easier (Food deposits,
overflows, stagnant liquids...) affects stainless steel resistance to corrosion.
If the composition of stainless steel allows it to resist certain chemical aggressions better than standard
steel do not imagine that stainless steel is indestructible.


3 main factors of corrosion should be checked:
- The chemical environment. In general: * Diverse brines
(Salt concentration, Sauerkrauts …)
* Chlorides, particularly in:
- Cleaning products
- Bleach.
- Temperature: Any chemical environment has its aggression
towards stainless steel considerably increased at
higher temperature.
- Time: The more important the contact time between
stainless steel and the chemical environment is, the
more perceptible the consequences of the
corrosion will be.
The combination of these three factors can lead to the destruction of interior surfaces, even
those of high quality stainless steel.
Note: when a stainless steel corrodes, it is extremely rare that it comes from the steel itself.
Generally, inappropriate or badly used cleaning products, bad maintenance or extreme conditions of
use are often the cause of the problems encountered.
WARNING
The manufacturer can not be held responsible for cases of corrosion encountered in these
conditions and no warranty will then apply.
A list of the most frequent cases is given below, so that you can identify these possible causes
and maintain your equipment's service life as long as possible.

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
4.2 THE MOST COMMON CAUSES OF CORROSION:
Floor cleaning
The cleaning of tiles (after work, or during regular service) is often carried out with very aggressive
products. If the product is sprayed under pressure without caution, the splashes beneath the appliances
cause corrosion of bottoms and panels.
Even worst, the vapour from these products, if the premises are not immediately and forcefully
ventilated, fall on the equipment and can extend the corrosion to all surfaces.
Inappropriate cleaning products (Bleach, Acids, Soda)
If products, such as Bleach, acids or soda dilutions,... (all products not especially designed for use
on stainless steels) are used, an irreversible attack occurs on the stainless steel surfaces.
Cleaning product applied at too high temperature
All cleaning products become more aggressive if applied to a hot surface. As a general rule, the
temperature must not be higher than 60°C, not to attack the stainless steel in an irreversible way
(Blackening of surfaces...).
Cleaning product not properly rinsed
If the interior surfaces once cleaned are not thoroughly rinsed in order to eliminate any trace of
cleaning product, the latter, with time, will carry on its action and risk provoking corrosion.
Even worst, if this interior surface reaches temperatures higher than 60°C (Inside an oven, a well,
cooking-top...), the problems mentioned previously, will inevitably occur.
Stagnation of cleaning products
In the same way, any zone that can retain some cleaning products, particularly gutters, drains of
combi ovens, taps,... must be rinsed thoroughly and abundantly. (Use a nylon brush to strengthen the
rinse action with clear water).
Salt concentration
Salt, which is an ordinary element in cookery, often causes attacks (pinholes) in stainless steel.
Spillage on the cooking surfaces must be cleaned immediately
Special case of boiling in a boiling pan:
Salting the water by throwing cooking salt into the tank, presents risk: The cooking salt, by setting at
the bottom of the tank, may well, before dissolving, corrode the bottom in an irreversible way, if the
operation is frequent.
Water should be stirred until the salt has completely dissolved, or table salt should be used.
Intensive use in brined environment
Certain products such as sauerkraut (acid juices), seafood (presence of salt), and generally
speaking, brine should be given particular attention. In case of occasional use and standard equipment
this does not pose problem, if they are thoroughly and systematically cleaned after each use.
In case of intensive treatment, cooking equipment (Cooking ovens, boiling pans...) should be chosen
with steel specifically designed for this type of operation.

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
Mains water too chlorinated
At times certain water supplies have too high a chlorine content. In these cases, it is not rare to find
the corrosion problems mentioned above. (Notably in the well of boiling pans, bratt pans, bain-marie,…).
Cleaning Aluminium or aluminised iron accessories
The presence of aluminium or aluminised iron in a chlorinated solution considerably increases attack
against stainless steel.
Do not leave accessories such as basket filters or any aluminium ovenware in tanks of boiling pans,
frying pans ... One night would be enough to attack stainless steel at the level of the contact points and on
the surface of the product.
4.3 MAINTENANCE OF STAINLESS STEEL SURFACES
A minimum standard of cleanliness and maintenance is essential for metal surfaces to prevent dust,
metallic particles and deposits of all kinds that may alter the protective film mentioned.
Washing surfaces down with soapy water or a neutral non-abrasive detergent is all that is required.
RINSE THOROUGHLY and wipe surfaces.
Never rub stainless steel with wire wool. If necessary use Scotch Brite or equivalent product, following
the polishing direction of the stainless steel surface.
4.4 SERVICING OF GAS CONTROL
To ensure correct, long and safe operation of the appliance, a service call should be carried out by
qualified staff on a twice a year basis (cleaning of injectors and venturi tubes, adjustment of air rings, leak
inspection, greasing of gas taps, checking of controls and safety systems).
IN CASE OF GAS CHANGE, CALL A QUALIFIED FITTER.

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BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
GUARANTEE
WARNING! NO WARRANTY IS UNCONDITIONAL
Our warranty only applies to normal usage, i.e. in strict compliance with the recommendations
indicated in our service and maintenance notices.
It is also only valid if our technicians carry out the regular recommended service and/or
inspection visits.
Subject to the above reservations, our appliances are normally guaranteed for a period of one
year, running from their date of manufacture. In the event of breakdowns due to defects or to
constructional errors either apparent or hidden, throughout the period of warranty our appliances are
repaired at our cost, parts and labour included.
For the warranty to be effective our appliances should not have been modified nor repairs
carried out with parts which are not original or approved by us, or by non-qualified personnel or
those who have not been trained by us.
In the event of a breakdown or failure, the purchaser should inform us in writing as soon as
possible of any defects attributed to our appliances. No attempt should be made to remedy the
defect directly or via a third party.
Regular service inspections and maintenance by our engineers are an essential condition for
correct and reliable operation of our equipment. Such service and maintenance operations can and
must only be carried out by our technicians, who are not only fully qualified but trained to do so.
They have the right tooling, original spare parts and are given regular training updates on the
appliances. Periodic servicing is essential, it is carried out at a cost but guarantees reliable operation
of our appliances.
The timing of service and maintenance is relative to the conditions of use. In the event of
heavier conditions, it will be necessary to carry out certain operations more frequently.
WARNING: Damage caused by the connection of our appliances to a power supply which
does not comply with the instruction plate (voltage, phase/neutral cycles...) or with the phase order
(particularly important for three-phase motors, direction of ventilation, jacks...) shall in no case be
covered by our warranty.
This is why it is recommended that the appliances are only connected when power is available and
these things can be checked.