Bonnet OPTIMUM 700 User manual

OPTIMUM 700
BRATT PANS
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.
3
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CONTENT
BRATT PANS
GAS & ELECTRIC
1 RECOMMENDATIONS............................................................................................................................ 2
2 PRACTICAL HINTS FOR USE................................................................................................................ 4
2.1 TANK CAPACITY .................................................................................................................................................4
2.2 BEFORE STARTING UP......................................................................................................................................4
2.3 USE.......................................................................................................................................................................4
2.4 WATER DELIVERY PIPE / SPOUT PURGING....................................................................................................6
2.5 WELL TILTING .....................................................................................................................................................7
2.6 EXAMPLES OF CAPACITIES AND COOKING TIMES .......................................................................................7
3 CLEANING.............................................................................................................................................. 9
4 MAINTENANCE .................................................................................................................................... 10
4.1 IMPORTANT INFORMATION ABOUT STAINLESS STEELS...........................................................................10
4.2 THE COMMONEST CAUSES OF CORROSION:..............................................................................................11
4.3 CLEANING STAINLESS STEEL SURFACES....................................................................................................12
4.4 MAINTENANCE OF THE GAS SYSTEM...........................................................................................................12
5 GUARANTEE ........................................................................................................................................ 13

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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. 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.
♦All types of cooking in water may be performed in bratt pans (stainless steel well). The optional bimetal
base is indispensable when the equipment is used intensively as a boiling pan. This base considerably
reduces the risk of corrosion.
♦Always work with the well in the low (horizontal) position.
♦Do not leave the appliance turned “ON” for long periods of time with an empty tank.
♦Ensure that fats or oils to be used for cooking are in good condition.
♦Well bases may reach temperatures of 350°C. BE CAREFUL, YOU MAY BURN YOURSELF when using
them.
♦When deglazing (adding water), be careful of splashing and spillage.
♦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…).
♦Note! In the event of a power cut or micro cut, the equipment will stop heating if the ram has not been
reset. To do this just press one of the Up / Down pedals.
♦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:

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- 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 TANK CAPACITY
Dimensions
Models
W
idth x
Depth x Deep
(mm)
Use
able
surface
(dm
2
)
Useful capacity
(in litres)
SA 30 245 x 669 x 439 30 57
Corresponding graduations (in litres) of the wells
2.2 BEFORE STARTING UP
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.
Clean using water and domestic liquid detergent. Rinse thoroughly.
2.3 USE
4
5
3
6
280
250 100
200
50
150
Water control Energy doser Thermostat

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UTILISATION
4
5
3
6
Stop position
Maximum heating
position
Minimum heating position
Preparation for cooking
Start heating
4
5
3
6
5
3
6
Off position
Heating position
Turn the temperature adjustment
knob to the desired heating rate.
The indicator (on) illuminates.
The minimum and maximum
temperature levels are obtained in
positions 3 and 6 respectively.
280
250 100
200
50
150
Stop position
Minimum heating
Maximum heating position
position
Indicator On (electric)
Safety indicator (gas) Regulation indicator

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Heating adjustment
280
250 100
200
50
150
280
250 100
50
150
Off position
Temperature regulation
Turn the knob to the desired
position. The thermostat allows
regulation of the temperature up
to 280°C.
Note: 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.
WATER SUPPLY
Water is supplied through two solenoid valves controlled by a 4-position switch.
Stop position
Hot water position Cold water position
Hot and cold water
position
2.4 WATER DELIVERY PIPE / SPOUT PURGING
A purge has been added to the water delivery system so that once the well is full the pipe work drains
down automatically. This stops water from dripping onto the work surface or into the well during cooking once
the water has been turned off.
The purging process produces a trickle of water (which runs into the floor gulley) whilst the water is
turned on and this lasts about 1 minute after the water is turned off. This is not a leak it is quite normal
Note: Refer to the installation manual if you do not require this purge function.

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2.5 WELL TILTING
• MANUAL TILT BRATT PAN
- Open the handle out.
- Turn the crank clockwise to raise the well to the drain position.
2.6 EXAMPLES OF CAPACITIES AND COOKING TIMES
ADVICE FOR USE:
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)

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CAPACITIES AND COOKING TIMES
DURATION


 

 

 


TEMPERATURE
OR
MODE


 

 


LOAD
PRATICAL ADVISE
PRODUCTS


 


SA 30
Meat (1)
Omelette Litres/Eggs 170° 8' 5 / 90 Cook flip over
Frozen mince steaks 180° 6' 30 Pan fry turn freque ntly
Sides of pork 180° 12' 15 Pan fry open, cover to cook
Fish (1)
Fingers 180° 12' 30 Pan fry til hot turn leave uncovered
Fillets 210° 7' 16 Pan fry without browning, finish uncovered
Vegetables (1)
Sauté potatoes 200° 15' 10 kg Drain well before cooking
Ratatouille 180° 60' 25 kg Brown in several passes
Meat (2)
Pot roast Boiling pan 120' 17 kg Blanche, refresh, cook
Poultry Poaching 70' 15 Skim whilst cooking
loin “cauti” Poaching 150' 3 De-saltwhilst cold,blanche,poach
Fish (2)
Tuna (steaks) Poaching 30' 18 kg Poach au fumet, skim
Green
Potatoes Boiling pan 55' 32 kg Cook from cold, skim, salt
V
egetables (2)
Carrots Poaching 65' 32 kg Cook from cold, skim
Green beans Poaching 45' 32 kg Poach lid open
Dry
Dry beans Boiling pan 90' 19 kg Cook from cold
Vegetables (2)
Créole rice Poaching 15' 14 kg Cook from cold, salted water, refresh
Pasta
(2)
Refreshed Boiling pan 10' 10 kg Poacher, stir, refresh
Not refreshed 85° 10' 10 kg Cook, Butter
Soups (2)
Potage Boiling pan 55' 50 l Poach, cook, mix (if necessary)
Bisque Boiling pan 55' 50 l Poach the carcasses, fold, skim, sieve
Meat (3)
Bourguignon 220° 20' 39 kg Brown, cook at low tempe rature
Simmering 150'
Braised beef 220° 20' 31 kg Brown with the garnitu re, cook with lid closed
Simmering 150'
Sautéed poultry 180° 20' 39 kg Brown, cook at low temperature
Simmering 60'
F
ish (3)
Coley (black Pollock) 180° 10' 21 kg Brown with the garniture, cook with lid closed
Poaching 10'
Vegetables (3)
Chicory (raw) 180° 6' 19 kg Brown, introduce water from above
Braising 30'
Vichy carrots 180° 6' 21 kg Sweat, add water, sal t
Braising 30'
Pilau rice 180° 6' 14 kg Sweatonions. Stir rice. Add 2 time the volume of water
Poaching 20'
( 1) Pan fry with a film of oil / (2) Cook in water / (3) Braising

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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.
Cleaning operations must be carried out when the tank is in low position (horizontal). Heating elements
and working parts are thus protected against splashing.
Optimal cleaning:
Use water with soap or any other neutral and non abrasive detergent product, avoid using metal wool
pads. Rinse abundantly after each cleaning.
If using a low pressure jet or foam gun, do not project water onto/into the flue vent or the ventilation
apertures particularly on gas appliances.


 Set temperature to 50°C and remove most of the food residues.


 Close the lid, put a little degreasing agent on the panels. Avoid getting any liquids into the flue vents
particularly on gas appliances.


 Open the lid, wash the under side of the lid and the tank and finally the lower panels.


 Close the lid when rinsing the panels.


 Rinse the under side of the lid. Slightly tilt the tank and rinse it.


 Rinse the tank and inner panels thoroughly.
NOTE: You should always dry the bottom of the tank. Water mixed with cleaning agents or chlorine left in the
tank for long periods of time may result in irreversible corrosion.

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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.