Bonnet Advancia User manual

ADVANCIA

BRATT PANS

GAS & ELECTRIC

MANUFACTURERS INSTRUCTIONS

Part C: Instructions for use

WARRANTY

To ensure the guarantee on this equipment, you should comply with the MANUFACTURER’S

INSTRUCTIONS in this manual.

However if you cannot 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 cannot accept any responsibility whatsoever.

The manufacturer cannot be held responsible in the event of inappropriate use of the equipment.

•

This equipment is intended for use by suitably trained professionals.

•

Read all the documentation before user.

•

Keep your documents for future reference.

•

Translation of the original manual

3BE

017

Page 1 3BE490017NU – 04/19

BONNET GRANDE CUISINE

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CONTENTS

BRATT PANS

GAS & ELECTRIC

RECOMMENDATIONS ................................................................................................................................................2

PRACTICAL HINTS FOR USE ....................................................................................................................................3

2.1

WELL CAPACITIES...............................................................................................................................................................3

2.2

BEFORE FIRST USE ............................................................................................................................................................3

2.3

USE .......................................................................................................................................................................................3

2.4

TILTING THE TANK ..............................................................................................................................................................5

2.5

WATER PIPEWORK / TAP PURGE...................................................................................................................................... 5

2.6

EXAMPLES OF CAPACITIES AND COOKING TIMES.........................................................................................................5

CLEANING ...................................................................................................................................................................7

PREVENTIVE MAINTENANCE....................................................................................................................................7

MAINTENANCE ...........................................................................................................................................................8

5.1

INFORMATION REGARDING STAINLESS STEELS............................................................................................................8

5.2

THE COMMONEST CAUSES OF CORROSION: .................................................................................................................8

5.3

CLEANING STAINLESS STEEL SURFACES.......................................................................................................................9

5.4

GAS MAINTENANCE............................................................................................................................................................9

RECOMMENDED AND FRONT LINE SPARE PARTS...............................................................................................9

GUARANTEE .............................................................................................................................................................10

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1 RECOMMENDATIONS

♦These appliances are for professional use, only appropriately trained personnel should use them.

♦These appliances must be installed with sufficient ventilation to prevent the formation of excessive concentrations of noxious substances that are

hazardous to health in the area in which they are installed.

♦The equipment is not designed to work in an explosive atmosphere. Accordingly it must not be installed in an area subject to an ATEX directive.

♦The required flow rate of new air for combustion is 2 m

/h per kW of heat release rate (gas appliance).

♦Cooking appliances and their hobs reach high temperatures. BE CAREFUL, you may burn yourself when using them, or handling accessories

(grills, trays...).

♦The gas appliances are fitted with exhaust flues for burnt gases: NEVER COVER THE EXHAUST APERTURES.

♦Any form of cooking with water may be performed in bratt pans (stainless steel well). The optional bimetal bottom is indispensable when the

equipment is intensively used as a boiling pan. The bimetal bottom limits the risks of corrosion.

♦Always work with the well fully lowered.

♦Do not leave the appliance turned “ON” for long periods of time with an empty tank.

♦Always check that cooking oil or fat is in good condition before use.

♦The well base may reach 350°C. BE CAREFUL NOT TO BURN YOURSELF.

♦Do not tilt the well, even partially, when the gas burners are on. This could result in long term deterioration of the double skinned lid.

♦When deglazing be careful of splashes and spillage.

♦For cleaning, the use of high pressure water jets or sprays is strictly prohibited.

♦This appliance should in any case be used as fryer.

♦To ensure long-lasting, safe and correct operation, we recommended a preventative maintenance service twice a year by qualified

personnel (Dismantling of burners, inspection and cleaning of venturis, cleaning of nozzles, adjustment of air rings, cleaning of vents, checking

possible leaks, checking control elements, regulating and safety accessories…).

♦Note! In case of power cuts, the unit will not heat until the ram has been reset. To do this just press the well tilt actuator up or down.

♦The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.

♦The manufacturer certifies that the packaging conforms to the provision 94/62/CE of 20.12.94 relating to packaging and packaging materials and

requires the installer (and the user) to observe the rules relating to packaging removal (recycling or reconditioning of packaging materials).

♦« According to article 6 of the decree of 20 July 2005 a marking giving the identity of the manufacturer and the release on the market of the

equipment after the 13 August 2005 is indicated on the appliance. »

« The Manufacturer has filled in the National Register. »

As per the legal provisions in force (article 21 & 22 of the decree 2005-829), the customer is responsible for the obligations relating to the

elimination of waste, namely:

- he is to deal with selective treatment, reconditioning and destruction of residue arising from electric and electronic equipment, selectively

collected in the installations meeting the technical requirements or in any other installation authorised for the purpose, in another

member State of the European Union, or in another State so far the transfer of these residues out of France is made according to the

provisions of the Regulation of 1st February 1993 indicated above.

- he must make sure that all fluids of electric and electronic equipment are drained according to the requirements of the provisions.

- he must make sure that the information relating to the removal and treatment of these residues is forwarded to any further acquirer.

♦The warranty will not cover problems caused by failure to comply with these recommendations.

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2 PRACTICAL HINTS FOR USE

2.1 WELL CAPACITIES

Note: For your safety always comply with the volumes for nominal and maximum marked on the rear wall of

the tank.

Dimensions

Models

Height x

width x depth

(mm)

Usable surface

(dm

)

Usable capacity

(in litres)

SA 45 245 x 669 x 629 42 80

SA 50 245 x 813 x 629 51 100

SA 65 245 x 1013 x 629 64 120

245 x 1271 x 629 80 150

Corresponding graduations (in litres) in the wells

45 dm

Bratt pan 50 dm

Bratt pan 65 dm

Bratt pan 80 dm

Bratt pan

2.2 BEFORE FIRST USE

After the wells are manufactured, they are tested and protected against corrosion with paraffin oil.

They must be thoroughly cleaned before cooking for the first time.

Using washing up liquid and hot water will give good results. Rinse thoroughly.

2.3 USE

280

250 100

200

150

Water switch Energy regulator Thermostat

Use

Off position

Maximum heating position

Minimum heating position

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Preparation for cooking

Start heating

Off position

Heating position

Turn the knob to the required position. The

indicator light comes on. Maximum temperature

range is obtained on setting 6, minimum on 3.

280

250 100

200

150

Off position

Min position

Max position

Power on light (electric)

Safety light (gas) Regulation indicator light

Regulate the heating

280

250 100

200

150

280

250 100

150

Off position

Temperature control

Turn the knob to the required position. The

thermostat can be adjusted up to 280°C.

Note: For safety reasons and staff comfort the mechanical ventilation system should be linked to the burner operation, never obstruct the flue vents on

gas bratt pans.

Water supply

Water is supplied through two solenoid valves controlled by a 4-position switch.

Off position

Hot water position Cold water position

Hot and cold water position

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2.4 TILTING THE TANK

MANUAL TILT BRATT PAN

- Lower the crank handle.

- Turn clockwise to raise the well towards the emptying position.

ELECTRIC TILT BRATT PAN

Tilting is via an electric ram controlled by two pedals at low level on the right.

The pedal on the right raises the well to the emptying position.

The other one lowers it.

2.5 WATER PIPEWORK / TAP PURGE

A purge has been introduced so that after the well is filled the pipework drained down. This prevents water dripping onto the worktop or into

the well after cooking has started when the water is turned off.

This purging produces a trickle of water from below the front of the unit which runs into the floor gulley. This can last for a minute after the

water is turned off. Note that this is not a leak it is normal operation.

Note: Refer to the installation manual if you prefer not to have this purge.

2.6 EXAMPLES OF CAPACITIES AND COOKING TIMES

Marking / Pan frying:

Turn the power regulator full on (position 6)

Select the required temperature:

- Marking meat and fish: 200 to 220°C

- Pan frying meat: 180 to 200°C

- Pan frying eggs: 160 to 180°C

Allow to preheat until the green light goes out (4 to 5 minutes approximately)

Fry in successive passes (see table)

Deglaze the well base as required (Roughly every 4 to 5 passes).

Braising / simmering:

Turn the thermostat full up

Set the power regulator to maximum (Position 6) until boiling.

Turn the power regulator down to 2 or 3 once boiling.

Poaching / Blanching/ Boiling pan cooking:

Turn the thermostat full up

Set the power regulator to maximum (Position 6) until boiling.

Turn the power regulator down once boiling (4 = gently boiling)

Page 6 3BE490017NU – 04/19

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2.6.1 CAPACITIES AND COOKING TIMES

DURATION



TEMPERATURE

MODE





LOAD

PRACTICAL ADVISE

PRODUCTS



SA30 SA45 SA50 SA 65 SA80

Meat (1)

Omelette Litres/Eggs 170° 8' 5 / 90 7.5 / 135 9 / 150 12 / 195 15 / 240 Cook flip over

Frozen mince steaks 180° 6' 30 42 50 63 80 Pan fry turn frequently

Sides of pork 180° 12' 15 20 25 31 40 Pan fry open, cover to cook

Fish (1)

Fingers 180° 12' 30 42 50 63 80 Pan fry til hot turn leave uncovered

Fillets 210° 7' 16 22 24 33 38 Pan fry without browning, finish uncovered

Vegetables (1)

Sauté potatoes 200° 15' 10 kg 15 kg 16 kg 22 kg 26 kg Drain well before cooking

Ratatouille 180° 60' 25 kg 35 kg 39 kg 53 kg 63 kg Brown in several passes

Meat (2)

Pot roast Boiling pan 120' 17 kg 24 kg 26 kg 37 kg 42 kg Blanche, refresh, cook

Poultry Poaching 70' 15 23 25 36 41 Skim whilst cooking

loin “cauti” Poaching 150' 3 4 5 6 8 De-salt whilst cold, blanche, poach

Fish (2)

Tuna (steaks) Poaching 30' 18 kg 25 kg 27 kg 38 kg 44 kg Poach au fumet, skim

Green

Potatoes Boiling pan 55' 32 kg 44 kg 49 kg 67 kg 80 kg Cook from cold, skim, salt

Vegetables (2)

Carrots Poaching 65' 32 kg 44 kg 49 kg 67 kg 80 kg Cook from cold, skim

Green beans Poaching 45' 32 kg 44 kg 49 kg 67 kg 80 kg Poach lid open

Dry

Dry beans Boiling pan 90' 19 kg 27 kg 30 kg 41 kg 48 kg Cook from cold

Vegetables (2

Créole rice Poaching 15' 14 kg 19 kg 21 kg 29 kg 40 kg Cook from cold, salted water, refresh

Pasta (2)

Refreshed Boiling pan 10' 10 kg 14 kg 15 kg 22 kg 27 kg Poacher, stir, refresh

Not refreshed 85° 10' 10 kg 14 kg 15 kg 22 kg 27 kg Cook, Butter

Soups (2)

Potage Boiling pan 55' 50 l 70 l 85 l 106 l 136 l Poach, cook, mix (if necessary)

Bisque Boiling pan 55' 50 l 70 l 85 l 106 l 136 l Poach the carcasses, fold, skim, sieve

Meat (3)

Bourguignon 220° 20' 39 kg 53 kg 59 kg 84 kg 95 kg Brown, cook at low temperature

Simmering 150'

Braised beef 220° 20' 31 kg 43 kg 47 kg 68 kg 78 kg Brown with the garniture, cook with lid closed

Simmering 150'

Sauteed poultry 180° 20' 39 kg 53 kg 59 kg 84 kg 95 kg Brown, cook at low temperature

Simmering 60'

Fish (3)

Coley (black Pollock) 180° 10' 21 kg 28 kg 31 kg 45 kg 53 kg Brown with the garniture, cook with lid closed

Vegetables (3)

Chicory (raw) 180° 6' 19 kg 29 kg 32 kg 42 kg 51 kg Brown, introduce water from above

Braising 30'

Vichy carrots 180° 6' 21 kg 28 kg 31 kg 45 kg 53 kg Sweat, add water, salt

Braising 30'

Pilau rice 180° 6' 14 kg 19 kg 21 kg 29 kg 35 kg Sweat onions. Stir rice. Add 2 times the volume of water

Poaching 20'

(1) Pan fry with a film of oil / (2) Cook in water / (3) Braising

Page 7 3BE490017NU – 04/19

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3 CLEANING

WARNING: Regular and thorough cleaning will ensure prolonged service life

♦UNDER NO CIRCUMSTANCES SHOULD CLEANING CHEMICALS BE USED ON SURFACES THAT ARE OVER 60°C.

The result will be serious surface discolouration and damage.

♦High pressure jets or hoses should not be used for cleaning.

♦The warranty will not cover any issues arising from non-compliance with the above.

♦The use of this equipment as a sink is strictly prohibited.

♦The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.

Cleaning must only be carried out when the well is lowered (horizontal). Heating elements and working parts are thus protected against

splashing.

Optimal cleaning:

Use water with soap or any other neutral and nonabrasive detergent product, avoid using metal wool pads. Rinse thoroughly after cleaning.

If using low pressure jets or foam guns, do not squirt water onto/into the burnt gas flue vent or the ventilation apertures (gas appliance).

- Set temperature at 50°C, remove most of the food residues.

- Close the lid, put a little degreasing agent on the panelling. Avoid getting liquids into the burnt gas outlet vents (gas appliance).

- Open the lid, wash the inside of the lid and the well and finally the lower panelling.

- Close the lid when rinsing the panelling.

- Rinse the inside of the lid. Slightly tilt the well and rinse it.

- Rinse the well and inner panelling thoroughly.

- Wipe the lid seal.

NOTE: It is highly recommended that you dry inside the base of the well. Stagnant water mixed with even the smallest amounts of cleaning agents or

chlorine will, in time, result in irreversible corrosion of the well base.

4 PREVENTIVE MAINTENANCE

To ensure the proper, long-lasting and safe functioning of the equipment, it should be serviced by qualified personnel from our company.

Subject

Daily

Weekly

Monthly

Every

year (or

1500 hours)

Recommendations

For all equipment

Clean external surfaces x Use the correct dose of cleaning product; Do not use

abrasive products.

Visual check of the facia labels x

Must not have deteriorated (Overheated, crack...) Do not

douse with water if there is any deterioration of the facia

labels; Alert the after sales service at the first signs of

deterioration.

Bratt pan lid seal (if fitted) x Use the correct dose of cleaning product; rinse thoroughly,

do not use abrasive products.

Visual check of the lid seal (if fitted)

If deteriorated alert the after sales service

Periodic maintenance by the after sales service

Caution: The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.

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5 MAINTENANCE

5.1 INFORMATION REGARDING STAINLESS STEELS

Stainless steel is a steel grade so designed that a thin protective sheet is formed on the metallic surface, which protects it against corrosion

(Oxide film resulting from the chemical reaction of oxygen on the metallic surface).

Anything hindering the formation of this sheet, or facilitating its partial destruction (Food residues, overflow of liquids, stagnant liquids,…)

reduces the resistance of stainless steel to corrosion.

Whilst the composition of stainless steel enables it to withstand some chemical aggression better than classical steels, you must not think

that stainless steel is indestructible.

3 main factors contributing to corrosion should be watched for:

- The chemical environment in general: * Different brines (Salt concentration, Sauerkraut…)

* Chlorides contained in particular in:

- cleaning products

- bleach.

- The temperature: Any chemical environment is made considerably more aggressive to

stainless steel as the temperature rises.

- The duration: The longer the contact time between stainless steel and the chemicals,

the more noticeable the consequences of corrosion will be.

The combination of these three factors may lead to the eventual destruction of parts of the equipment, even if they have been made in very

high quality stainless steel.

Note that when stainless steel becomes corroded, it is extremely rare that this is generated by the steel itself. Generally, cleaning

products, which are not appropriate or are improperly used, lack of maintenance or extreme conditions of use are often found to be the

cause of the damage.

WARNING

The manufacturer will not be held responsible for cases of corrosion resulting from these conditions and the warranty will not apply.

A list of the most frequent causes follows, to allow you to better identify possible inappropriate use and to ensure the long service

life of your equipment.

5.2 THE COMMONEST CAUSES OF CORROSION:

Floor cleaning

Floors are often cleaned with very aggressive products (prior to handover or during a kitchen deep clean). If the product is sprayed,

without necessary precautions or suitable dilution, any splashes on the appliances may result in the corrosion of legs, bases and low level trims.

Worse still, if the area is not properly ventilated after application, the vapour from these products may settle on the equipment and result in

corrosion spreading to the entire surfaces.

Inappropriate cleaning product (Bleach, Acids, Soda)

If inappropriate products, such as bleach, acid or soda dilutions, (all products which are not specifically designed for the maintenance of

stainless steels) are used, irreversible etching of the stainless steel surfaces can occur.

Cleaning product applied when the temperature is too high

All cleaning products are more aggressive at higher temperature. In principle the temperature of any surface must not exceed 60°C or

permanent staining (blackening) of the stainless steel will result.

Inadequate rinsing after cleaning

After cleaning the surfaces should all be rinsed thoroughly to remove any chemical residues. If this is not done the residue will continue to

act over time with the risk of starting the corrosive process.

Worse still, if the affected surface is submitted to temperatures over 60°C (inside of an oven, a well or tank,...), the impact will be greater

and corrosion will almost inevitably occur.

Stagnation of cleaning products

In the same way, all the areas that can trap chemicals, especially the channels, gutters, drainage manifolds, traps etc. must be subject to

careful and plentiful rinsing. (Use a nylon brush to reinforce the action of rinsing with clean water).

Salt concentration

Salt, much in use in kitchens, is often found to be the origin of pitting that can even penetrate the stainless steel. Spillages on any surface

should be cleaned up at once.

Particular case of cooking in boiling salted water:

Salting water in a tank or well presents a major risk: never put cooking salt into the well before the water and remember that salt can

concentrating on the base of the well. Salt should be added to the water and stirred until it dissolves, the risk is reduced using table salt which

dissolves faster.

Intensive use with brine

Certain products, such as sauerkraut (acid juices), fish and sea food (presence of salt), and in general, all brines, must be subject to

particular attention. In the case of occasional use there should be no problem if equipment is carefully and systematically cleaned after each use.

In the case of intensive use, all the cooking equipment (ovens, boiling pans, even utensils) must be selected with a grade of stainless steel

specifically adapted to use in such an environment.

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Too much chlorine in the mains water supply

Sometimes certain networks supply water containing chlorine at above normal levels. In this event it is not unusual to be faced with

problems of corrosion, pay particular attention to bain-marie, water baths, and equipment left to soak overnight etc.

Cleaning aluminium or aluminium coated items

The presence of aluminium or items that are aluminium coated in a chlorine solution is a particularly powerful catalyst for damaging

stainless steel. Do not leave fittings such as hood filters, aluminium trays or dishes soaking in wells, tanks, pots, fryers etc. Just one night is

sufficient to etch stainless steel at the point of contact with aluminium.

5.3 CLEANING STAINLESS STEEL SURFACES

It is necessary to keep the metal surface perfectly clean by removing all dust, metallic particles and deposits of any nature that could damage

the protective sheet as mentioned above.

To achieve this it is sufficient to wash these surfaces with water and soap or any neutral, non-abrasive detergent product. RINSE CAREFULLY

and wipe the surfaces dry.

Never scrub stainless steel with wire if necessary use a non-stick scourer or similar and scrub in the same direction as the stainless steels

polished finish.

5.4 GAS MAINTENANCE

To ensure long-lasting, safe and correct operation, we recommended a preventative maintenance service twice a year by qualified personnel

(Dismantling of burners, inspection and cleaning of venturis, cleaning of nozzles, adjustment of air rings, cleaning of vents, checking possible leaks,

checking control elements, regulating and safety accessories…).

IF CHANGING FROM ONE GAS TO ANOTHER USE A QUALFIED PROFFESSIONAL GAS ENGINEER.

6 RECOMMENDED AND FRONT LINE SPARE PARTS

Description Code

Drilled and tapped bratt pan crank 132723

1 way 1 x 10 L/min solenoid valve 144937

Ram control cable sub assembly 156256

Micro switch sub assembly 156258

12 diameter black 4A 250V COSSE push-button 300157

230 V lever microswitch 300678

Three-pole 25A 230V 50/60 Hz contactor 300697

Three-pole 32A 230V 50/60 Hz contactor 300698

Three-pole 40A 230V 50/60 Hz contactor 300699

4 position switch 300770

60-280°c single pole thermostat 301031

Simmerstat 301200

2250 W element 302255

Black LINAK ram without slot 304274

Control pushbutton for tilting jack 307969

Red indicator 230/400V, complete 308010

Green indicator 230/400V, complete 308334

Ignition electrode M4 308480

2 point ignitor 308487

1 µF condensor 309554

Ram control box 309575

Pilot jet 40 diameter (K14) 310091

Pilot injector jet 55 diameter (NE22) 310154

Ignition box and flame monitor (Until 31

October 2018 N° P46413391R) 310197

Range 160 3 flame pilot burner without nut 310272

Pilot flame nozzle diameter 41 310273

Pilot flame nozzle diameter 25 310274

Range 200 thermocouple, length 850 mm 310276

Gas valve (Until 31

October 2018 N° P46413391R) 310305

Ignition and flame control box (From 1

November N° P46413392S) 310352

Sigma 840 Gas valve (From 1st November N° P46413392S) 310353

Gas tap 310328

Pilot flame nozzle diameter 45 311172

Metal cage ball thrust bearing (mandatory) 383310

Draw spring with 30 x 200 diameter stainless steel insert 385051

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7 GUARANTEE

PLEASE NOTE THAT NO GUARANTEE IS UNCONDITIONAL

Our guarantee applies only for normal use. That is, with the strict observance of the recommendations given in our instructions for use and

maintenance.

It will only be valid on condition that the periodical maintenance recommended has been carried out by factory trained engineers.

All appliances are, subject to the above limitations, normally guaranteed for a period of one year, from the date invoice. In the event of a

breakdown due to a visible or hidden defect, our equipment will be repaired at our expense, including parts and labour costs.

To benefit from our guarantee, our appliances must not have been modified in any way or repaired using parts which are not genuine and

approved for such use or where repairs have been undertaken by personnel who are not qualified or factory trained.

In case of breakdown or failure we should be informed in writing at the earliest opportunity of the nature of the problem. In no

circumstances should the defect be remedied by the user or 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 also

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 heavy use certain operations will need to be

carried out more frequently.

WARNING! Damage caused by connecting our appliances to a power supply which does not comply with the data plate (voltage, reversal

of phase/neutral conductors..) or where phase order cannot be checked (this is important for three-phase motors, fan direction, electric rams,...) will

under no circumstances be covered by warranty.