Bonnet OPTIMUM 700 FR 6 User manual

OPTIMUM 700
FRYERS
GAS & ELECTRIC
BUILDER’S SPECIFICATIONS
Part C: Instructions for use
- WARRANTY -
In order to guarantee this equipment, we recommend that you comply with the
MANUFACTURER’S INSTRUCTIONS in this manual
However 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 cannot accept any responsibility whatsoever. The manufacturer can
not be held responsible in the event of an incorrect use of the appliance.
• These appliances are for professional use only and must be used by qualified personnel.
• Read the manual carefully before installation.
• Keep your manuals.
3BE390840NU

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CONTENTS
FRYERS
GAS & ELECTRIC
1 RECOMMENDATIONS............................................................................................................................ 2
2 PRACTICAL HINTS FOR USE................................................................................................................ 5
2.1 LOAD LIMITS........................................................................................................................................................5
2.2 BEFORE START UP ............................................................................................................................................5
2.3 USE.......................................................................................................................................................................5
2.4 MAINTENANCE OF OIL BATH ............................................................................................................................6
2.5 RAISING OF HEATING RESISTANCES..............................................................................................................6
2.5.1 FR6 and FR15 fryers ....................................................................................................................................6
2.5.2 FR18 FRYERS..............................................................................................................................................7
2.6 DRAINING OF THE READY-TO-INSTALL FRYERS...........................................................................................7
2.7 OPTIONAL AUTOMATIC BASKET LIFT (FR 18 only).........................................................................................8
2.8 OPTIONAL BUILT-IN FILTERING (FR 18 electric only) ......................................................................................8
3 CLEANING............................................................................................................................................ 10
4 MAINTENANCE .................................................................................................................................... 11
4.1 IMPORTANT INFORMATION ABOUT STAINLESS STEELS...........................................................................11
4.2 THE COMMONEST CAUSES OF CORROSION:..............................................................................................12
4.3 CLEANING STAINLESS STEEL SURFACES....................................................................................................13
4.4 MAINTENANCE OF THE GAS SYSTEM...........................................................................................................13
5 GUARANTEE........................................................................................................................................ 14

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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 an excessive
concentration of substances harmful for health within the premises in which they are installed.
♦The equipment is not designed to work in an explosive atmosphere. Due to this, it must not be installed in
a zone pertaining to the ATEX provision.
♦The rate of new air required for gas oven combustion is 2 m3/h per kW of heat rate (gas appliance).
♦The cooking appliances and their heating 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.
♦Vicinity: the vapour emitted when frying is a greasy vapour. It may ignite and consequently ignite the oil
bath if a source of heat (for instance, the flame of open burners or an other source of heat) is placed too
close to the oil bath.
♦DO NOT PLACE FRYERS DIRECTLY NEAR SOURCES OF HEAT SUCH AS OPEN BURNERS,
SALAMANDERS, etc.
♦Heated oil used for frying reaches the temperature of 180°C. CAREFUL ! You may burn yourself.
♦Do not start the fryer if the oil level is not within the minimum and maximum levels.
♦Watch condition of the oil batch : replace oil the colour of which turns to brown, which foams excessively
or smokes.
♦According to the standard EN 60 335, utilisation of used oil is dangerous: it has a reduced ignition point
and it is subject to sudden rises (danger of fire and abnormal swelling).
♦Do not add water or immerse too voluminous products soaked with water or not undrained in the fryer (it
may result in serious spillage and overflow).
♦Observe the maximum loads indicated.
♦The fryer must be used only for frying operations. Do not immerse foodstuffs other than those foreseen.
♦Use only fats/oils specifically "for frying and seasoning". The other fats/oils, especially animal fats, contain
compounds that may turn into toxic agents at high temperature.
♦Electronic regulation includes a safety temperature limit at 210°C. Beyond this temperature, the fry er
switches off and the red safety indicator switches on. Switch off the supply line to the fryer and hire a
technician of the After Sales Service.
♦During the ignition phase of the burner, it is advised to avoid the presence of electronic appliances close
to the fryer.

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♦For cleaning, the use of high pressure water jets or sprays is strictly prohibited.
♦To ensure long-lasting, safe and proper functioning, it is recommended to carry out a full check and
maintenance of the appliance twice a year by qualified personnel from our company (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…).
♦Tank drainage:
Never drain a tank with oil at a temperature higher than 50°C.
The standard recipients supplied with the fryers do not permit full drainage of the tank.
♦NEVER DRAIN THE TANK without having PREVIOUSLY connected the drainage extension provided and
delivered for this purpose :
-Insert and secure the extension.
-Make sure it is properly secured.
-Place the oil collector under the fryer extension to avoid any spillage before drainage.
♦In case of mobile equipment, never handle the fryer with oil in the tank: it must be previously drained.
♦In case of mobile equipment, always handle the equipment carefully to avoid any tilting of same.

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♦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 fitter (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
requirement or in any other installation authorised for the purpose in another member State of
the European Union, or in another State in so far as 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 LOAD LIMITS
Dimensions of the basket
Length x Width x Height
(mm)
Dimensionsofthe½basket
Length x Width x Height
(mm)
Load recommended per cooking
phase
(kg)
FR 6 240 x 135 x 130 - 0.65 kg
FR 15 240 x 280 x 130 240 x 135 x 130 1 kg
FR 18 240 x 280 x 130 240 x 135 x 130 2 kg
2.2 BEFORE START UP
- Wash and dry the tank.
- Filling :Liquid oil: fill just above the minimum level.
Solid oil: * Electric fryers
- In case of use of solid oils (which congeal when cold, such as palm oils) in
these fryers, melt at medium temperature half of solid oil and pour it liquid into
the fryer. Then add the remaining solid oil bars.
* Gas fryers
- Place the solid oil bars over the entire tank bottom.
2.3 USE
Off position
Safety indicator Heating indicator
150
145
140
180
175
170
165 160
155
Turn the adjustment knob to the desired temperature (adjustment from 140 to 185°C).
Electronic regulation controls heating by initiating an automatic melting cycle of solid oils.
When set temperature is reached, the heating indicator switches off: then you may immerse the basket.
The safety indicator (red colour) switches on in case safety temperature is exceeded (210°C), in case of
burner malfunction and in case the reinjection lever isn't correctly pushed back in place (battery filtering
option). In that case, push the reinjection lever completely (battery filtering option), if the indicator does not
turn off it is necessary to relaunch the fryer (get the knob to the stop position and reset it to the desired
temperature).
WARNING !: For quality frying and a good production, always wait until oil has reached its set temperature
to immerse the products. (Heating indicator off).

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2.4 MAINTENANCE OF OIL BATH
After each use, drain a little oil from the bath to eliminate residue and water trapped in the cold zone.
Filter oil after 3 frying operations, as a minimum. Use the container and filter supplied or the trolley
accessory for filtering oil.
Replace oil bath after about 10 frying operations or when oil turns brown, smokes or foams
abnormally and persistently on the surface.
WARNING !:
- Never drain oil with temperature higher than 50°C.
- The standard container supplied with the fryers do not permit full drainage of the tank.
- Handling a container containing the whole of the tank contents is too risky. Proceed in several
stages by using the filtering trolley (optional accessory).
- The choice and quality of cooking products have a great influence on the hourly production and the
maintenance of the oil bath: for instance, you must systematically filter oil after cooking breaded
products.
- Always use oil supplied for frying. Do not leave heat on when not in use.
- Protect the bath from the light and oxidation when you are not using the equipment. Close the lid.
Oil deteriorates even if it is not used.
- Avoid draining product above the oil. Never salt over hot oil!
- The addition of new oil into a batch of used oil will not extend its service life.
2.5 RAISING OF HEATING RESISTANCES
2.5.1 FR6 AND FR15 FRYERS
Hooking on in raised position:
Lift the resistance assembly until the
hooks are in and lower the assembly
slightly to lock the resistance
assembly in raised position.
Resistance assembly hook to hold in
raised position.
1
2
Lowering of heating resistances:
Lift the resistance assembly to the
maximum to unlock the locking system
and lower it to lowered position.

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2.5.2 FR18 FRYERS
Hooking on in raised position:
Lift the resistance assembly using
the handling wire and position the wire
on the front part of the tank to lock
the resistance assembly in raised
position.
Resistance assembly in raised position
2
1
Lowering of heating resistances:
Lift the resistance assembly using the
handling wire and then put the
resistance assembly back in cooking
position.
2.6 DRAINING OF THE READY-TO-INSTALL FRYERS
- Insert and secure the lengthening tube.
- Install the oil draining bucket under the draining tube.
- Raise the safety lever and pull the drainage knob towards yourself.
Drainage knob
Safety lever
Lengthening tube
Sieve + drainage bucker

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2.7 OPTIONAL AUTOMATIC BASKET LIFT (FR 18 only)
23
4
5
6
7
8
9
10
11
12
13
min
Basket
lowering button Timer
OPERATION
Off position Minimum time position
Maximum time position
23
4
5
6
7
8
9
10
11
12
13
min
Assemble the basket holding bar and hang the basket.
Adjust the immersion time by turning the control knob (from 35s to 13 min 35).
Press the basket lowering button; the basket goes down.
The basket lifts automatically upon completion of the set time. To raise the basket earlier push the
button again.
Note: In the case of double lift, there are 2 buttons and 2 timers.
2.8 OPTIONAL BUILT-IN FILTERING (FR 18 electric only)
The fryer is equipped with a special tank with filter and high temperature pump.
This option enables filtering of oil and rinsing of the tank with filtered oil. To this end, proceed as
indicated:
- Switch off heating and allow to cool down for ten minutes (recommended temperature: 140°C).
Check that the filtering receiver is empty and the filter is in place. Verify that the couplings at end
of the pumps flexible hoses are connected by lightly pulling them).
- Open the fryer door. Open the fryer drain valve so that oil flows into the receiver through the filter.
Adjust oil flow using the valve so that oil does not flow over the filter. TREAT ONLY ONE TANK AT
A TIME.

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- When the fryer tank is empty, activate the pump control lever located under the control board.
Leave the tank drain opened for 1 minute so that oil flowing out will also carry with it the residues
remaining on the tank bottom.
- Shut the drain valve and leave the tank to fill up.
- When the receiver is empty, push the lever to stop the pump and deal with the second tank.
Warning! During filtering oil temperature exceeds 100°C. Be careful you may burn yourself. Never handle
the snap connectors when the pump is actuated.
EVACUATION OF USED OILS:
- Verify that the pump is not working and disconnect the correct snap connectors.
- Connect the flexible drain hose for used oils (optional accessory) to the coupling. Place the other
end in a stable manner into the recycling recipient (not supplied).
- Drain the first tank into the recipient, as described for filtering.
- Actuate the right fryer filtering control to start the pump.
- When the container is empty, deal with the second tank.
- When all tanks are drained, shut off the filtering control and reconnect the snap connectors to the
filtering unit.
Warning! In the case of built-in filtering, the front tap only connects up to the filtering trolley. The non-
observance of this requirement will not be covered by the guarantee.

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3 CLEANING
WARNING:
♦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.
Interior of tank
- Open the valve and drain the tank.
- Fill the tank with water.
- Add a degreasing agent compatible with stainless steel.
- Boil water by setting the temperature over 100°C.
- Switch the fryer off (heating switched off).
- Wait several minutes
- Drain the tank into the drainage bucket.
- Clean the bucket.
Exterior of the equipment
Use water with soap or any other neutral non abrasive cleaning agent; avoid metal wool pads. Rinse
thoroughly after each cleaning operation.
If using low pressure jets or foam guns, do not spill water into the flue vents or the ventilation apertures
especially on gas appliances.
- Close the lid, put a little degreasing agent on the panels. Avoid getting any liquids into the flue
vents particularly on gas appliances
- Leave the lid on when rinsing the panels.
- Clean the under side of the lid.
- Rinse the lid and panels thoroughly.

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4 MAINTENANCE
4.1 IMPORTANT INFORMATION ABOUT 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).
Any factor 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.
Even if 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 affecting corrosion should be considered:
- General chemical environment: * Different brines
(Salt concentration such as Sauerkraut…)
* Chlorides contained in particular in:
- cleaning products
- bleach.
- The temperature: Any chemical environment such as those above is made
considerably more aggressive to stainless steel as the
temperature rises.
- Duration: The longer the contact time between stainless steel and
the chemicals, the more perceptible the consequences of
corrosion will be.
The combination of these three factors may even lead to the destruction of the surface, 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 inappropriate or are improperly used,
defective maintenance or extreme conditions of use are found to be the origin of the damage.
WARNING!
The Manufacturer will not be held responsible for cases of corrosion that result from these
conditions and the manufacturers warranty will not apply.
A list of the most frequent cause follows to allow you to better identify possible risks and take
action to ensure the long life or your equipment.

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4.2 THE COMMONEST CAUSES OF CORROSION:
Floor cleaning
Floors (prior to handover or during a kitchen deep clean) are often cleaned with very aggressive
products. If the product is sprayed, without necessary precautions, 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 especially
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 residue. 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 higher than 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 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.
4.3 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. CAREFULLY RINSE 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.
4.4 MAINTENANCE OF THE GAS SYSTEM
To ensure long service life, safe and proper functioning, we recommended a full maintenance check
twice a year by factory trained engineers (Dismantling of burners, inspection and cleaning of venturis,
cleaning jets, adjustment of air rings, cleaning of vents, checking for possible leaks, greasing gas taps,
checking control, regulating and safety accessories…).
IF YOU NEED TO CHANGE THE TYPE OF GAS ENGAGE A QUALIFIED GAS FITTER.

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5 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.
For this reason we advise against connecting appliances until the electrical and gas supplies can
be checked and compared with details on the data plate.