Bonnet OPTIMUM 700 User manual

OPTIMUM 700
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
3BE3909
22
NU

Page 1 3BE390922NU – 11/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
CONTENT
BOILING KETTLES
GAS & ELECTRIC
1 RECOMMENDATIONS ................................................................................................................................................2
2 PRACTICAL HINTS FOR USE ....................................................................................................................................2
2.1 CAPACITY OF TANKS..........................................................................................................................................................2
2.2 GENERAL..............................................................................................................................................................................3
2.3 MILK COOKING ....................................................................................................................................................................3
2.4 USE .......................................................................................................................................................................................3
2.5 EXAMPLE OF CAPACITIES AND COOKING TIMES ...........................................................................................................5
3 CLEANING ...................................................................................................................................................................5
4 PREVENTIVE MAINTENANCE....................................................................................................................................6
4.1 PRESSURE VALVE (From January 22, 2015)......................................................................................................................6
5 MAINTENANCE ...........................................................................................................................................................7
5.1 IMPORTANT INFORMATION ABOUT STAINLESS STEELS...............................................................................................7
5.2 THE COMMONEST CAUSES OF CORROSION: .................................................................................................................7
5.3 CLEANING STAINLESS STEEL SURFACES.......................................................................................................................8
5.4 MAINTENANCE OF THE GAS SYSTEM ..............................................................................................................................8
6 RECOMMENDED AND FRONT LINE SPARE PARTS...............................................................................................8
7 GUARANTEE ...............................................................................................................................................................9

Page 2 3BE390922NU – 11/19
BONNET GRANDE CUISINE
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 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. 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
3
/h per kW of heat release (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 APERTURES IN THE FLUE VENTS.
♦Do not run the equipment with tank empty.
♦The use of high pressure water jets or sprays for cleaning is strictly prohibited.
♦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, checking control, regulating and safety accessories…).
♦The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
♦THIS EQUIPMENT MUST NOT BE USED AS A BRATT PAN OR A FRYER.
♦The manufacturer certifies that the packaging meets the provision 94/62/CE (relating to packaging and packaging waste of 20.12.94) and
requests that the final installer (or user) observes the rules relating to the removal of the packaging (recycling or reuse).
♦« 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 CAPACITY OF TANKS
Note: For your safety always comply with the volumes for nominal and maximum marked on the drainage
grid.
Corresponding graduations of a Boiling kettles 60 litres
Boiling kettles 60l
Dimensions of tank (Depth x width x depth) 530 x
∅
400
Useful capacity (litres) 60
Maximum capacity (litres) 65
Maxi level

Page 3 3BE390922NU – 11/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
2.2 GENERAL
After manufacturing, the tanks are tested and protected against corrosion with paraffin oil. Consequently, complete cleaning must be
undertaken before starting up.
Clean with hot water and domestic liquid detergent. Rinse abundantly.
The indirectly heated boiling kettles / bain-marie are better adapted for delicate cooking than directly heated boiling pans.
The boiling kettles and more particularly the directly heated boiling kettles must never be heated without a product in the tank. This would
result unavoidably in irreparably damaging the bottom of the tank.
2.3 MILK COOKING
This delicate cooking must be done in a indirectly heated boiling pan / bain-marie. It is recommended to 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.
2.4 USE
Note: Reduce the heating rate as the product starts boiling or has reached the desired temperature.
For the safety and comfort of the personnel, actuate mechanical controlled ventilation simultaneously with the burners and never block the
burnt gas vents.
For bain marie boiling kettle a safety device switches off heating in the event of low water level in the double jacket.
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.

Page 4 3BE390922NU – 11/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
2.4.2 ELECTRIC BOILING KETTLES
4
5
3
2
1
6
Energy regulator
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.
2.4.3 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
2.4.4 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.

Page 5 3BE390922NU – 11/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
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.
2.5 EXAMPLE OF CAPACITIES AND COOKING TIMES
Duratione


Temperature


Loads
Practical hints
Products


Meat Beef stew 98° 120' 20 kg Blanch, refresh, cook.
Chicken 80° 70' 20 pieces Skim during cooking.
Cauti loin 70° 150' 3 pieces Desalt cold, blanch. Poach in stock.
Fish
Tunafish(portions) 85° 30' 20 kg Poach stock, skim.
Vegetables Carrots 98° 65' 40 kg Start cold, skim.
Green beans 100° 45' 40 kg Simmer with opened lid.
Dry beans 90° 90' 21 kg Start cold.
Ri
ce
Creole rice 98° 15' 17 kg Start hot, salted water, refresh.
Potatoes
Potatoes 98° 55' 40 kg Start cold, skim, salt.
Soups Soup 98° 55' 60 l Simmer, cook and blend (if necessary).
Bisque 80° 55' 60 l Simmer ground carcasses, skim, sieve.
Desserts
Crème dessert 70° 35' 60 l Stir when cooling, fill the tank.
Other
Pasta 98° 10' 13 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 non-abrasive detergent product, avoid using metal wool pads. Rinse well after each cleaning.
In case of use of pressure less jets or foam guns, do not project water onto/into the burnt gas flue and the ventilation apertures (gas
appliance). - Set temperature at 50°C and remove most of food residues.
- Close the lid, put a little degreasing agent on trimmings. Avoid the introduction of liquids into the outlets for burnt gases (gas
appliance).
- Open the lid, wash the inner side of the lid and the tank and finally the lower trimmings.
- Close the lid when rinsing trimmings.
- Rinse the inner side of the lid.
- Open draining line and rinse it.
- Rinse the tank and inner trimming properly.
NOTE: It is highly recommended to dry the bottom of the tank. Stagnation of water mixed with cleaning agents or chlorine, after a certain time, results
in irreversible corrosion of the bottom.

Page 6 3BE390922NU – 11/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
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 22, 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 cover, 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

Page 7 3BE390922NU – 11/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
5 MAINTENANCE
5.1 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.
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.

Page 8 3BE390922NU – 11/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
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
Designation
Code
1 way 1 x 5 L/min solenoid valve 144674
1 way 1 x 10 L/min solenoid valve 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
PT100 probe kit for Boiling Kettle heater 171806
12 diameter black 4A 250V COSSE push-button 300157
Three-pole 25A 230V 50/60 Hz contactor 300697
Three-pole 40A 230V 50/60 Hz contactor 300699
Anti-interference relay 300769
4 position switch 300770
Simmerstat 301200
Gas generator probe 301479
8 kW 230V immersion heater 303127
7,5 kw immersion heater, 380 in length with bulb hole 303129
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
Gas tap complete 310140
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 1200 mm 310277
Solenoid valve magnet + piston 310327
Pilot flame nozzle diameter 30 311171
Pilot flame nozzle diameter 45 311172
Size 40/49 boiling pan drainage valve 313048
Size 40/49 boiling pan drainage valve 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

Page 9 3BE390922NU – 11/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
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.