Bonnet ADVANCIA User manual

ADVANCIA
BOILING KETTLES
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
3BE390943NU

Page 1 3BE390943NU – 11/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
CONTENTS
BOILING KETTLES
GAS & ELECTRIC
1 RECOMMENDATIONS ................................................................................................................................................2
2 PRACTICAL HINTS FOR USE ....................................................................................................................................2
2.1 TANK CAPACITY ..................................................................................................................................................................2
2.2 GENERAL..............................................................................................................................................................................3
2.3 COOKING MILK ....................................................................................................................................................................3
2.4 USE .......................................................................................................................................................................................3
2.5 EXAMPLE OF CAPACITIES AND COOKING TIMES ...........................................................................................................6
3 CLEANING ...................................................................................................................................................................6
4 PREVENTIVE MAINTENANCE....................................................................................................................................7
4.1 PRESSURE VALVE (from January 2015).............................................................................................................................7
5 MAINTENANCE ...........................................................................................................................................................8
5.1 FOREWORD RELATING TO STAINLESS STEELS .............................................................................................................8
5.2 THE COMMONEST CAUSES OF CORROSION..................................................................................................................8
5.3 CLEANING STAINLESS STEEL SURFACES.......................................................................................................................9
5.4 MAINTENANCE OF THE GAS SYSTEM ..............................................................................................................................9
6 RECOMMENDED AND FRONT LINE SPARE PARTS...............................................................................................9
7 GUARANTEE .............................................................................................................................................................10

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BONNET GRANDE CUISINE
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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 m3/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.
♦Do not heat with the tank empty.
♦For cleaning, the use of high pressure water jets or sprays is strictly prohibited.
♦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…).
♦The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
♦THIS UNIT SHOULD NOT BE USED AS A BRATT PAN OR A DEEP FAT FRYER.
♦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.
Attention!
♦
When there is hot or boiling water in the tank: BEWARE of the risk of burns.
♦
When handling the drainage grid, BEWARE it can be very hot. Use protection for removing the drainage grid when it is hot.
♦
According to the UK PSSR directive it is the user/Owner responsibility to ensure that a hydraulic pressure test and safety valve check
are carried out annually.
2 PRACTICAL HINTS FOR USE
2.1 TANK CAPACITY
Note: For your safety always comply with the volumes for nominal and maximum marked on the drainage
grid.
Boiling kettles 150 litres Boiling kettles 250 litres
(Until 30/09/2019) Boiling kettles 250 litres (From du 01/10/2019)
Dimensions of tank (Depth x width x depth) 555 x
∅
600 490 x 1050 x 560 450 x 1050 x 560
Useful capacity (litres) 139 litres 250 litres 230 litres
Maximum capacity (litres) 155 litres 270 litres 250 litres
Corresponding graduations of a Boiling kettles 150 litres Corresponding graduations of a Boiling kettles 250 litres
Maxi level Maxi level

Page 3 3BE390943NU – 11/19
BONNET GRANDE CUISINE
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F-77292 MITRY MORY Cedex
2.2 GENERAL
After the tanks are manufactured, they are tested and protected against corrosion with paraffin oil. They must be thoroughly cleaned before
cooking for the first time. Use domestic washing up liquid and hot water. Rinse thoroughly.
The bain-marie boiling kettles are better suited to delicate cooking than the direct heat versions.
Boiling kettles and more particularly the direct heat boiling kettles must never be heated without product in the tank. This would almost
certainly result in irreparably damage to the bottom of the tank.
2.3 COOKING MILK
This delicate cooking must be done in a bain marie boiling kettle. We recommend you rinse the tank with water before each cooking. After
drainage, cool down the tank with water to avoid milky residue sticking against the sides and burning on.
2.4 USE
2.4.1 GAS BOILING KETTLES
Electric ignition Gas valve
USE
Off pPosition
Pilot ignition position
Maximum position
Low flame position
Off position
Pilot ignition position
Press the knob and turn it to move to the ignition
position. Holding the knob in press the ignitor
button to light the pilot and wait 5 seconds
before releasing it. If the pilot goes out repeat
but hold the knob in for longer.
Burner ignition position
To ignite the burner continue to turn the
knob anticlockwise. The time taken to
get to temperature depends on weather
it is set to full or towards low flame.
Note: Reduce the heating rate as the product starts boiling or has reached the desired temperature.
Remark: For safety purposes and the comfort of personnel, interlock mechanically controlled ventilation to function in parallel with the burners and
never block the flue vents.
For bain marie boiling kettles a safety device switches off heating in case of low water level in the double skin.

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2.4.2 FREE STANDING GAS BOILING KETTLES WITH REGULATOR
Gas tap
Energy regulator
5
6
43
Off position
Electric ignition
Heat position
USE
Burner start up
Off position Pilot ignition position
Press the knob and turn it to move to the
ignition position. Holding the knob in press the
ignitor button to light the pilot and wait 5
seconds before releasing it. If the pilot goes
out repeat but hold the knob in for longer.
Burner ignition position
To ignite the burner continue to turn the
knob anticlockwise. The time taken to
get to temperature depends on weather
it is set to full or towards low flame.
Adjustment of heating temperature
4
5
3
6
5
3
6
Off position
Heating position
Turn the control knob to the required position.
Minimum and maximum temperature settings
are positions 3 and 6 respectively
Note: Reduce the heating rate as the product starts boiling or has reached the desired temperature.
Remark: For safety purposes and the comfort of personnel, interlock mechanically controlled ventilation to function in parallel with the burners and
never block the flue vents.
For bain marie boiling kettles a safety device switches off heating in case of low water level in the double skin.
2.4.3 ELECTRIC BOILING KETTLES
4
5
3
2
1
6
Energy regulator

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USE
4
5
3
2
1
6
Off Position
Max heat position Min heat position
Safety indicator light Power on indicator light
4
5
3
2
1
6
5
3
2
1
6
Off position
Heating position
Turn the control knob to the required position.
The power on light illuminates, Minimum and
maximum temperature settings are positions
1 and 6 respectively
Note: Reduce the heating rate as the product starts boiling or has reached the desired temperature.
Remark: For bain marie boiling kettles a safety device switches off heating in case of low water level in the double skin.
2.4.4 WATER SUPPLY
Water is supplied through two solenoid valves controlled by a 4-position switch
Off position
Hot water Cold water
Hot and cold water
2.4.5 WATER PIPEWORK / TAP PURGE
A purge has been introduced so that after the well is filled the pipework drain 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 have this purge.

Page 6 3BE390943NU – 11/19
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2.5 EXAMPLE OF CAPACITIES AND COOKING TIMES
Duratione


Loads
Temperature


150 litres 250 litres
Practical hints
Products


Meat Beef stew 98° 120' 50 kg 90 kg Blanch, refresh and cook.
Chicken (pieces) 80° 70' 50 90 Skim during cooking
Cauti loin (pieces) 70° 150' 7 12 Desalt cold, blanch. Poach in stock.
Fish
Tuna fish (portions) 85° 30' 50 kg 90 kg Poach stock, skim.
Vegetables Carrots 98° 65' 90 kg 160 kg Start cold, skim.
Green beans 100° 45' 90 kg 160 kg Simmer with opened lid.
Dry beans 90° 90' 55 kg 98 kg Start cold.
Rice
Creole rice 98° 15' 49 kg 70 kg Start hot, salted water, refresh.
Potatoes
Potatoes 98° 55' 90 kg 160 kg Start cold, skim, salt.
Soups Soup 98° 55' 138 l 246 l Simmer, cook and thicken (if necessary).
Bisque 80° 55' 138 l 246 l Simmer grind carcasses, skim and sieve.
Desserts
Cream dessert 70° 35' 138 l 246 l Stir when cooling, chill the tank.
Others
Pasta 98° 10' 31 kg 55 kg Simmer, stir, refresh.
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.
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 tank and finally the lower panelling.
- Close the lid when rinsing the panelling.
- Rinse the inside of the lid.
- Open the drain and rinse the tank (Free standing units).
- Tilt slightly and rinse then open the drain (Cantilevered units).
- Rinse the tank and lower panelling thoroughly.
NOTE: It is highly recommended to 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.

Page 7 3BE390943NU – 11/19
BONNET GRANDE CUISINE
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4 PREVENTIVE MAINTENANCE
To ensure that this equipment function correctly and safely for a long time we advise that it is fully serviced by our qualified engineers at least
every year.
Subject
Daily
Weekly
Monthly
Every year
(or 1500 hours)
Recommendations
Clean external surfaces (including grills, solid tops,
planchas, wells and containers…) x Use the correct dose of cleaning product; Do not use abrasive products.
Cleaning the internal surfaces x Use the correct dose of cleaning product; rinse
thoroughly; alert after sales if there are signs of rust
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.
Periodic maintenance by the after sales service
x
Boiling pan drain x Remove the turning part of the drain valve; Check the
state of the seal; Lubricate with suitable food quality
grease; Alert after sales if there are recurrent leaks
Caution: The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
4.1 PRESSURE VALVE (from January 2015)
It is imperative that the operation of the pressure valve is tested every 12 months. Follow the procedure below.
Attention:
Risk of burns from contact with the valve and vented steam.
Use appropriate personal protective equipment (gloves, glasses ...)
Attention:
Do not use water to cool the pan down, immediately after doing the procedure.
Warning:
It is vital that the upper cap of the pressure valve is not touched except during the annual service or
if it is defective.
Remove the flue vent cover from the pressure valve.
Remove the facia, see « Access to components located behind the upper panel»).
Switch the unit on (with cooking pan empty) set to maximum until the temperature regulation is
activated (contactor or gas solenoid switches off).
Note: Depending on the type of boiling kettle the valve may open during this time.
Personal Protective Equipment required at this point.
After about 10 minutes scribe a line with a marker pen on the valve cover nut and undo it by 2
turns.
Starting from this point, the valve should open within a maximum of 2 additional turns (do not
unscrew any further).
- If this is the case close the cover nut until the valve is closed. The valve is working correctly
- If not switch off and allow to cool for at least 30 minutes before safely changing the valve.
Attention:
The valve cover should not be unscrewed fully about 4 turns. This will compromise its operation.
Valve
Cover nut

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5 MAINTENANCE
5.1 FOREWORD RELATING TO 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 (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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BONNET GRANDE CUISINE
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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. 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.
5.4 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.
6 RECOMMENDED AND FRONT LINE SPARE PARTS
Description
Code
Pilot flame nozzle 132886
1 way 1 x 5 L/min solenoid valve / 1 way 1 x 10 L/min solenoid valve 144674 / 144937
Complete mounted generator probe (sensor) subassembly 147061
S22 gas tap + solenoid valve subassembly 156033
Boiling pan refill probe 171410
27K element kit 171763
Pressure valve sub assembly 171791
S22 gas tap + solenoid valve subassembly 171794
PT100 probe kit for Boiling Kettle heater 171806
12 diameter black 4A 250V COSSE push-button 300157
Three-pole 230V 50/60 Hz contactor 32A / 50A 300698 / 300700
Anti-interference relay 300769
4 position switch 300770
Simmerstat 301200
Gas generator probe 301479
6 kW 230V immersion heater 303123
9 kW 230V immersion heater 380 length 303144
Red indicator 230/400V, complete 308010
Green indicator 230/400V, complete 308334
Ignition electrode M4 308480
2 point ignitor 308487
Control card (Until 22/08/2018 N°P46207381R) 309542
Control card (From 22/08/2018 N°P46207382R) 309668
Pilot flame nozzle diameter 40 310091
Pilot burner 310092
Gas tap complete 310141
1300 long thermocouple, M9 fitting 310145
Pilot flame nozzle reference A26 310155
Range 160 3 flame pilot burner without nut 310272
Pilot flame nozzle diameter 41 / 25 / 45 310273 / 310274 / 311172
Range 200 thermocouple, length 1200 mm 310277
Solenoid valve magnet + piston 310327
Size 40/49 boiling pan drainage valve 313048 / 313075
1/2lb 0.55 bar safety valve 315734
10.2 x 15 diameter 2 mm thick metal-asbestos plastic gasket 318033
Cavity heating element + immersion heater gasket 366461
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.
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.