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.