Bonnet Minijet electric User manual

MINIJET

OPERATING

MANUAL

Combi Ovens

014

Ed: 03/2019

3B-490014NU – 03/19 Page 1

BONNET GRANDE CUISINE

Rue des Frères Lumière - Z.I Mitry Compans

77292 MITRY MORY Cedex

MINIJET

ELECTRIC

COMPOSITION OF THE APPLIANCE

11 GENERAL......................................................................................................................................................................................2

12 MANUAL MENU ............................................................................................................................................................................2

12.1 PREHEATING .......................................................................................................................................................................3

12.2 ADJUSTING THE HUMIDITY LEVEL IN COMBINATION MODE .........................................................................................3

12.3 PROGRAMMES MENU.........................................................................................................................................................4

13 ABC MODE.................................................................................................................................................................................... 5

14 CLEANING MENU .........................................................................................................................................................................6

14.1 AUTOMATIC CLEANING STARTED MANUALLY ................................................................................................................6

14.2 AUTOMATIC CLEANING WITH A PROGRAMMED START.................................................................................................7

14.3 FORCED CLEANING FUNCTION.........................................................................................................................................7

14.4 STOPPING THE CLEANING CYCLE.................................................................................................................................... 8

14.5 RAPID RINSING....................................................................................................................................................................8

14.6 REPLACEMENT OF THE CHEMICAL CONTAINER (Priming Cleaner function):................................................................. 8

15 MAINTENANCE OF THE OVEN.................................................................................................................................................... 9

15.1 INFORMATION ABOUT STAINLESS STEELS.....................................................................................................................9

15.2 MAINTENANCE OF EXTERNAL SURFACES ......................................................................................................................9

15.3 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS...................................................................9

15.4 CLEANING THE CAVITY GASKET.......................................................................................................................................9

15.5 MAINTENANCE OF INTERNAL SURFACES........................................................................................................................9

15.6 MATERIAL USED FOR COOKING CORROSIVE PRODUCTS (Sea fish, sauerkraut).......................................................10

16 PREVENTATIVE MAINTENANCE............................................................................................................................................... 10

17 ERROR MESSAGES ................................................................................................................................................................... 11

18 RECOMMENDED AND FRONT LINE SPARE PARTS............................................................................................................... 11

19 RECOMMENDATIONS ................................................................................................................................................................ 12

20 GUARANTEE............................................................................................................................................................................... 13

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

3B-490014NU – 03/19 Page 2

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77292 MITRY MORY Cedex

11 GENERAL

The toughened glass control panel on your oven consists of:

- a coder knob:

Switches on the oven and its display screen.

Power on: press for 1 second

Switch off: press for 3 seconds

Allows parameters to be changed rapidly (Temperature, time …) and

validated by simply pressing the knob.

- a touch screen:

♦The control panel is operated via a serigraphic touch screen using your fingers. We recommend the

exclusive use of your fingers and no other items such as knives, forks or spoons etc.

Simply touch the screen to access parameters and

information.

Welcome menu: This screen appears every time the unit is

started.

12 MANUAL MENU

3 cooking modes: Convection, Steam and Combined (from 0 to 100%)

Display of actual and set temperature

Preheat activation

Time / Core temperature display

Select Time / Probe temperature



Ventilation speed (1 to 100%)

Vent outlet

Manual humidification

Rapid cooling & Holding mode (hot cupboard)

Cleaning Programme (see paragraph “Cleaning menu”), HACCP activation, Data

Exchange, Modification and creation of programmes

Installation parameters / operating / technical

Access and Validation of programmes



START / STOP cooking button.

Temperature zone



Displays the ambient and set temperatures

The ambient temperature is adjustable by pressing the corresponding zone

The setting entered is validated after 5 seconds or by pressing on another zone/button

Adjustment can be made using the coder or with the /buttons in 1° intervals

3B-490014NU – 03/19 Page 3

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Timer zone



Displays the “running time” or “remaining time”.

The time is adjustable by pressing the corresponding zone

The setting entered is validated after 5 seconds or by pressing on another zone/button

Adjustment can be made using the coder or with the /buttons in 1 minute intervals

The location of the white dots at the side of the timer logo indicates what is displayed:

Dots on the left: remaining time

Dots on the right: running time

Core temperature button

Pressing this touch button switches automatically from time control to core temperature

control zone



The core temperature is adjusted by touching the corresponding zone

The setting entered is validated after 5 seconds or by pressing on another zone/button

Adjustment can be made using the coder or with the /buttons in 1° intervals

To return to Timer mode (timer zone) touch the button again opposite the display

Fan button

Pressing this button allows you to change the fan speed (default is 100%) moving to

speed adjustment mode



Adjustments can be made using the coder in 10% steps or using the /buttons in

1% increments.

The setting is validated after 5 seconds or by touching another zone/button

Vent button

Vent closed

Vent open



Touching this button controls the opening/closing of the vent

The symbol changes to indicate whether the vent is open or closed

This button only works when cooking in convection (dry) mode

12.1 PREHEATING

When the oven is switched on the oven preheat starts if the Automatic preheat function is activated in the Clients parameters. The preheat

temperature is programmable and controllable (CHEF menu).

Preheating before cooking



The first touch on the preheat button activates it. The button is active if its surrounding

border is blue.

Pressing a second time allows the set temperature to be changed

A third press deactivates preheating before cooking

Adjustment can be done using the coder in 10% steps or using the /buttons in 1%

steps.

The setting is validated after 5 seconds or by touching another zone/button

12.2 ADJUSTING THE HUMIDITY LEVEL IN COMBINATION MODE

The first press on the combination mode button selects it

A second press allows the humidity level to be adjusted

Adjustment can be done using the coder in 10% steps or using the /

buttons in 1% increments.

The setting is validated after 5 seconds or by touching another zone/button

3B-490014NU – 03/19 Page 4

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12.3 PROGRAMMES MENU

The first press on the PROG/VALID button gives access to saved programmes

(recipes)



Display shows “Pr01” in the timer zone.

Moving the coder or the /buttons scrolls through the programmes (Programmes

No 01 to 18).

Note: the programmes are pre-recorded.

Only programmes that are not empty are displayed

The dots (white) in the “Start” zone indicate the number of cooking phases in the

programme (maximum 6 phases with preheat)

Pressing “Start” launches the programme.

Pressing the PROG/VALID button or any inactive zone exits this menu and returns to

the previous screen.

List of pre-recorded programmes:

Pr00

Beef : Rare roast

Pr06

Poultry : Chicken 1.2Kg

Pr12

Sliced carrots from frozen

Pr01

Meat in sauce short

Pr07

Fish : steamed from fresh

Pr13

Gratin dauphinois

Pr02

Meat in sauce slow

Pr08

Shellfish

Pr14

Flaky pastry

Pr03

Meat in sauce sous vide

Pr09

Viennoise from frozen

Pr15

Bread 80Gr from frozen

Pr04

Pork : Roast

Pr10

Choux pastry

Pr16

Fondant

Pr05

Pork : Ham slow cooking

Pr11

Green vegetables

Pr17

Crème brûlée

12.3.1 DISPLAYING THE CONTENTS OF A MENU PROGRAMME

Pressing the display “Prxx” or the coder reveals the content of the programme selected

(cooking mode, temperature, time …)



Pressing PROG/VALID or the coder scrolls through the phases one at a time

The phase being displayed is indicated by the colour of the dots in the Start zone:

dot is in cyan = 1

phase (other dots are white)

dot is cyan = 2

phase (other dots are white)

After the last phase consulted the screen shows “Prxx” (the last programme displayed).

Pressing Start starts the programme (from phase 1).

The programmes can be modified if this is authorised (Edit in the Prog menu) but will

not be saved permanently.

Changes continue to be available until another programme is used



Whilst cooking the programme’s progress is symbolised by the coloured dots in the

STOP zone:

Green = phase not started

Yellow = current phase

Red = phase finished

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

To stop a programme that is running press the “STOP” zone: The display shows the

“Pause” logo “

∥

”.

If the action is not validated the programme does not stop (It automatically restarts

after a few seconds delay if the screen is not touched).

Pressing the zone again restarts the current programme

Confirm the programme should stop validate by pressing the “End” zone: Programme

stopped

13 ABC MODE



Automatic display of humidity level as a function of the set temperature. Ajustable

manually from 0 to 100%

- 0% = Convection mode with Vent open

- 100% = Maximum humidity

Display of set temperature

Time display

Cleaning Programme (see paragraph « Cleaning menu »)



START / STOP cooking button.

Temperature zone



Displays the ambient and set temperatures

The ambient temperature is adjustable by pressing the corresponding zone

The setting entered is validated after 5 seconds or by pressing on another zone/button

Adjustment can be made using the coder or with the /buttons in 1° intervals

Timer zone



Displays the “running time” or “remaining time”.

The time is adjustable by pressing the corresponding zone

The setting entered is validated after 5 seconds or by pressing on another zone/button

Adjustment can be made using the coder or with the /buttons in 1 minute intervals

The location of the white dots at the side of the timer logo indicates what is displayed:

Dots on the left: remaining time

Dots on the right: running time

Humidity level zone

A single touch on the zone selects it.

Adjustment can be done using the coder in 10% steps or using the /buttons in 1%

increments.

The setting is validated after 5 seconds or by touching another zone/button

3B-490014NU – 03/19 Page 6

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77292 MITRY MORY Cedex

14 CLEANING MENU

There are 3 options:

- Automatic cleaning started manually

- Automatic cleaning with a programmed start

- Forced clean

The cavity should never be cleaned with grills or

containers in situ.

14.1 AUTOMATIC CLEANING STARTED MANUALLY

Pressing the Cleaning/Tools button gives access to the cleaning menu



Display shows “CLEA” (cleaning) in the timer zone and the intensity in the temperature

zone. By default the last cycle used is displayed.

Possible selections:

- 3 cleaning intensities

- Rinse function

- Cleaning product priming function

Intensity

Time

19 min

25 min

35 min

Rin

2 min

Pri

2 min

The priming function allows the detergent delivery circuit to be refilled when the

container is changed so that efficiency is maintained

A parameter in the CHEF menu allows you to program a daily automatic start time and

the desired wash intensity

Pressing the “Start button” starts a wash cycle.



Pressing the Cleaning/Tools button or any inactive

zone exits this menu and returns to the previous

screen.

Procedure:

- Press the button:

 "Cleaning mode"

- Select the required level of cleaning depending on how dirty the oven is.

 Select cleaning intensity of 1 to 3

- Check the pipe is connected to the chemical container and that the quantity is sufficient. If not refer to the paragraph “Replacing the

chemical containers”

- Then press the “Start” button:

 "Start" a cleaning cycle.

- It is still possible to change the intensity of the cleaning cycle whilst the zone is flashing (phase before detergent is injected). Whilst

the timer is still displayed:

 Time remaining before the end of the cycle.

- At the end of the cycle the display indicates "00 00".

3B-490014NU – 03/19 Page 7

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77292 MITRY MORY Cedex

14.2 AUTOMATIC CLEANING WITH A PROGRAMMED START

This function offers the possibility to program a daily automatic start time and the desired wash intensity.

NOTE: It is always possible to start an automatic cleaning cycle manually (see the paragraph ‘Automatic cleaning started manually’), a rinse (see

paragraph ‘Rapid rinse’) and/or priming (see paragraph on ‘Replacing the detergent container’)

This function is accessible via the client parameters in the “CHEF” menu (normal PIN code)

- Scroll through the various parameters to the parameter "setting the cleaning time"

- Set the cleaning time.

 Select “the time” for starting the cleaning cycle

1st press = adjusts the hour;

2nd press = adjusts the minutes.

- Once adjusted to something other than --:--, the wash will start automatically at the set time (provided the oven is not in use). To

cancel the automatic start reset the parameter to --:-- (set the hours to 00, then decrease the minutes to --:--).

- Then adjust the cleaning intensity by selecting the next parameter.

 Select “cleaning intensity” of 1 to 3

- Validate and exit the menu.

14.3

FORCED CLEANING FUNCTION

The forced cleaning function makes the operators clean the oven regularly. If a cleaning cycle is not undertaken after a predetermined number

of days the oven will cease to operate normally, only the cleaning cycle function will be accessible.

This function is inactive by default. The operator can’t access this parameter (a service technician is needed)

If activated:

- 24 hours before a programmed cleaning cycle is require the display will flash after every cooking cycle and when the oven is switched on.



This screen alternates with one showing the number of days, inviting the operator to

clean the oven and advising the number of days left before it locks down.

Pressing the screen clears the message which will reappear the next time the oven

is switched on if it is not cleaned.

NOTE: It is always possible to start an automatic cleaning cycle manually (see the

paragraph ‘Automatic cleaning started manually’), a rinse (see paragraph

‘Rapid rinse’) and/or priming (see paragraph on ‘Replacing the detergent

container’)

- If the maximum time limit is reached without cleaning a blocked screen appears (Red) when switched on or after a cooking cycle this forces

the user to clean the oven immediately.

ATTENTION: the oven locks down (cooking is not possible) if it has not been cleaned.



This screen indicates that the operator must clean the oven immediately.

The appearance of this message starts a cleaning cycle (see the paragraph

‘Automatic cleaning started manually’).

Only a completed wash cycle will clear the message and unlock the oven.

3B-490014NU – 03/19 Page 8

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14.4 STOPPING THE CLEANING CYCLE

To stop a cleaning cycle that is running:

- Press the stop button:

"STOP" stops the cycle.

If this action is not validated the cycle is paused but not stopped (It will restart after a few seconds if no further action is taken).

Pressing the button for a second time will restart the cleaning cycle

- Confirm by validating using “End?”.

"End?" Stops the cleaning cycle.

Depending on the progress of the cleaning cycle, it will stop immediately or go directly to rinsing before stopping.

Cycle in progress Action in the event the cycle stops

Stops immediately

Automatically switches to rinse mode then stops

Finishes rinsing then stop

Warning: If the message « i81 » appears during a washing cycle, check the water valve

and pressure. It is imperative that the cavity is rinsed profusely before cooking.

14.5 RAPID RINSING

Rapid rinse function using only water (no chemical) for example between two

different types of cooking

14.6 REPLACEMENT OF THE CHEMICAL CONTAINER (Priming Cleaner function):

Never use descaling product in the automatic cleaning system. This could seriously damage the ovens

hydraulic circuits.

The cleaning chemical supply hose is labelled which corresponds to the container.

Note: Refer to the “Recommendations” chapter when handling or using these chemicals, if in any doubt refer to the

products safety sheet



Changing the detergent containers

Use the « Priming Cleaner» function when changing the chemical container if the

supply tube is empty.

For example when you start the unit for the first time.

The oven will prime the product then rinse for several minutes

Preheating

Prewash

Wash

Rinse

3B-490014NU – 03/19 Page 9

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15 MAINTENANCE OF THE OVEN

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 discolouration and damage to the surfaces.

♦Jet washers and hoses, high or low pressure should never be used for cleaning.

♦The warranty will not cover resulting damage if the following guidance is ignored.

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

15.1 INFORMATION ABOUT STAINLESS STEELS

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.

15.2 MAINTENANCE OF EXTERNAL SURFACES

It is necessary to clean the metal surface carefully so as to eliminate all dust, metal particles and deposits of any kind which could damage the

steels protective layer mentioned above.

For this purpose, it is sufficient to wash these surfaces with soapy water or any other neutral and non abrasive cleaning product. RINSE

CAREFULLY and wipe the surfaces.

Never scrub stainless steel with metal wool, but if necessary, only with a "Scotch Brite" type pad or a similar product, by following the direction

of polishing of the stainless steel surface.

15.3 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS

The electronics compartment cooling is via the front air inlet. Hot air is evacuated via the rear.

Once a week, check that the aeration grids are clean and not obstructed by dust by cleaning its surface with a dry cloth.

15.4 CLEANING THE CAVITY GASKET

In order to remove traces of grease or food scraps that can damage the gasket, regular and manual cleaning of the cavity gasket should be

performed on the inner and outer faces.

Before cleaning, use water with soap or neutral and non-abrasive detergent with a sponge or a soft cloth to remove the grease from the cavity

gasket.

15.5 MAINTENANCE OF INTERNAL SURFACES

The general principle consists in not letting the following settle in certain places:

- Substances likely to become concentrated and so become corrosive.

- Settling of different minerals contained in water and likely to generate corrosion (walls) performance and life-duration (fan balancing,

exchanger dissipation, ..) problems.

CLEANING, DEGREASING: Once a day (see paragraph « Cleaning Menu »)

Ventilation openings

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DESCALING: Every day if necessary.

If there are any mineral deposits (whitish specks) as a result of un-softened water in the cooking chamber this must be removed daily.

For maximum efficiency of the descaling product without damaging the material and components of the oven, you should use an

appropriate descaler. The use of certain acids has an irreversible destructive effect that may cause significant damage. The

descaling product must contain corrosion inhibitors to prevent metal attack. It must also comply with legal requirements, in

particular for material intended to come into contact with foodstuffs.

Chemical products containing nitric acid are strictly prohibited. Recommended composition:

- Phosphoric acid <50%

- Corrosion inhibitor

Procedure:

Before descaling the cooking cavity, a cleaning cycle is required (see paragraph « Cleaning menu ») to dissolve any accumulated grease.

Manual descale:

- Run in steam mode at 60°C for 5 minutes

- Manually spray the surfaces to be treated with a descaling product specifically adapted for use on stainless steel thus the

composition recommended is : phosphoric acid with a concentration of less than 50% + tensio- active corrosion inhibitors, diluted to

a known level (conforming to the product label and its data sheet) and using suitable protective equipment (conforming to the product

hazard sheet).Thoroughly spray the areas with limescale deposits (Fans, elements, panelling).

- Leave the product to act for several minutes depending on the level of scaling.

- Rinse using the automatic rinse cycle (see paragraph « Cleaning menu »).

- Undertake a cleaning cycle (see paragraph « Cleaning menu »)

The optional automatic cleaning system is designed to introduce degreasing detergent and nothing else. Never use a descaling solution. This

could cause irreversible damage to your oven.

15.6 MATERIAL USED FOR COOKING CORROSIVE PRODUCTS

(Sea fish, sauerkraut)

The materials used intensively and regularly for cooking corrosive products, such as sea fish, sauerkraut, …, should be cleaned carefully and

systematically after each use.

16 PREVENTATIVE MAINTENANCE

Subject Daily Weekly Monthly

Every year

(Or every

3000 h) Recommendations

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

use abrasive products.

Cleaning the cavity seal x Use the correct dose of cleaning product; Rinse

thoroughly; Do not use abrasive products.

Visual inspection of cavity seal

In case of damage, alert the after-sales service

Cleaning and descaling of internal surfaces x

Respect cleaning product dosage; Rinse

thoroughly; Alert the after-sales service if any rust

points appear.

Checking the amount of cleaning agent in the

container x Replace the container as often as necessary

Checking the condition of the hose and of the

base valve in the cleaning agent container Check when replacing the container / Clean the

base valve

Cleaning the electronic compartment ventilation

openings x

Visual check of the presence of inner door

stops x

Visual check of the condition of the lighting strip

label x

Clean if necessary with a non-aggressive and non-

abrasive degreaser. Rinse thoroughly. In case of

damage, alert the after-sales service

Visual inspection of the core probe (tip, cable,

passage through the bulkhead) x In case of damage, alert the after-sales service

Periodic maintenance by the after-sales service

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17 ERROR MESSAGES

Message on the screen Consequences What to do?

i28 : Core probe not connected Cooking stops. To continue cooking connect a probe or switch to timer mode.

i31 : Electronics overheating: Temperature

reduced to 180°C Cooking continues automatically

at a temperature below 180°C Clean the lower and rear air intakes. If the problem persists,

call a service technician.

i33 : Core probe non function or not plugged Cooking stops To continue cooking connect a probe or switch to timer mode.

i81 : Water flow problem Reduced functionality or Pause

the cleaning Check the valve and water pressure.

If the message appears during a cleaning cycle it is possible to

stop the cycle if the cleaning chemicals have not yet been

injected, by pressing stop. Check that the water has not been

switched off to recommence the cycle automatically. If this is

not the case the cycle is blocked. To force an end to the cycle :

- press on « Tools/Cleaning »

-enter the PIN code « RSTC » to exit

- manually undertake a thorough rinse of the cooking cavity

to eliminate all chemical residues before cooking

- call a service technician

i82 : Sticking solenoid Reduced functionality Stop the oven and call a service technician.

E46 : Electronic communication fault Cooking stops Possible to launch safe mode: convection mode at 175°C (see

guidance and info about the control screen).

E53 : Ventilation non function Cooking stops Stop the oven and call a service technician.

E61 : Ambient probe short circuit Cooking stops Stop the oven and call a service technician.

E62 : Ambient probe non function Cooking stops Stop the oven and call a service technician.

E68 : Cavity at +290°C Cooking stops Stop the oven and call a service technician.

E72 : Electronics at over + 75°C Cooking stops Stop the oven and call a service technician.

E73 : Detergent pump faulty or on

permanently Drain the hydraulic circuit.

Reduced functionality Stop the oven and call a service technician.

18 RECOMMENDED AND FRONT LINE SPARE PARTS

Designation

Code

Drive shaft gasket + wear ring 145587

3 way solenoid valve, 2 x 10 L/min + 1 x 5 L/min 147792

Door catch sub assembly 148626

After sales Minijet element kit 6kW 148833

Reed switch 300676

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

Anti-interference relay 300769

Ultra fast fuse 0.2A 250V 5 x 20 300787

10amp 5 x 20 fuse 300788

1 point regulation probe, PT 100 301485

Axial fan 304194

Motor 304292

Condensor 12.5µf 304293

Reducing gear with centre return spring, 85 degrees 305108

Switching regulator 15V 15W RS 15-15 308350

1A fast acting fuse 309335

Fuse 3.15 Amps 309407

Inter card cable 309581

VISIOPAD screen card 309636

LED strip 309638

FastPAD 2 min power assembly 309641

VISIOPAD coder 309644

FastPAD 2 Max UL relay connection 309663

Inlet/outlet 1 way solenoid valve, 10 L/min 314362

Pump kit 314367

CP2A pump 314379

FHKUC flow meter 314381

Heating element + immersion heater gasket 366461

Door stop 366572

Cavity seal 366649

Door closure mechanism 384187

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19 RECOMMENDATIONS

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

♦These appliances are intended to be used for commercial applications, for example in kitchens of restaurants, canteens, hospitals and in

commercial enterprises such as bakeries, butcheries, etc., but not for continuous mass production of food.

♦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.

♦Never block the condensate exhaust flue, because the pressure could rise in the appliance and pose a risk of explosion.

♦If an error message appears consult the list of error messages and follow the ADVICE given

♦When cleaning high pressure jets or lances should never be used.

♦NEVER start the oven WITHOUT HAVING POSITIONED AND LOCKED the ventilation duct.

♦Do not remove the ventilation duct and the drain grid located in the oven. If this grid is missing do not start the oven.

Drain grid

♦Always use a qualified technician to install the equipment.

♦IMPORTANT: Please be aware that when cooking dishes prepared with alcohol (coq au vin, pears in wine, etc.…). Vapour saturated with

alcohol may when heated cause an explosion in the oven and due to the sealed door, create a momentary overpressure which may cause an

irreversible deformation of the panels. This risk is further increased when the user adds alcohol to the products near the end of the cooking cycle

and closes the door to complete cooking.

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

♦For long term reliability and safety it is advisable to have the unit serviced twice a year by suitably qualified technicians (Dismantling of

burners, inspection and cleaning of venturis, cleaning jets, adjustment of air rings, cleaning vents, checking for possible leaks, checking control

elements, regulating and safety accessories…).

♦The oven must be meticulously maintained on a DAILY basis (see the “Maintenance” chapter). In particular, the fans, heating elements

and internal surfaces must be kept clean grease and mineral deposits must not be allowed to accumulate.

♦NEVER APPLY ANY CLEANING PRODUCT WHEN THE OVEN IS HOT, AT ANYTHING OVER 60°C THE SURFACE WILL BE

IRREPARABLY DAMAGED.

♦Do not open the oven door during a cleaning cycle.

♦Combination ovens should be cleaned with specific products which can resist temperature of up to 70°C. An inappropriate cleaning or descaling

product may have a slightly corrosive effect.

♦The detergent chemical risk should not exceed 3 in accordance with EN 1717 (Toxicological information FDS: LD50 > 200mg/kg).

♦We strongly recommend the use of cleaning products supplied by the manufacturer to ensure good results and optimize the service

life of its components.

Except for the UK market: No detergent product is recommended or supplied. Any detergent used with this appliance must have been verified to

represent no greater risk than Fluid Category 3. If the detergent used represents a Fluid Category risk greater than Fluid Category 3 alternative

backflow protection to the double check valve supplied with the appliance will be required immediately upstream of the appliance. The backflow

protection used must be appropriate to the risk posed by the detergent.

♦In order to ensure optimum cleaning results without the risk of chemical attack we recommend using our cleaning chemical BK101. Other

products can be used. Generally cleaning products that are compatible with our ovens should:

- have a composition based on potassium hydroxide with a concentration < 25%, WITHOUT sodium hydroxide

- be suitable for use at a temperature of 60°C.

- include anticorrosion agents

♦For maximum efficiency of the descaling product without damaging the material and components of the oven, you should use an appropriate

descaler. The use of certain acids has an irreversible destructive effect that may cause significant damage. The descaling product must contain

corrosion inhibitors to prevent metal attack. It must also comply with legal requirements, in particular for material intended to come into contact

with foodstuffs.

Chemical products containing nitric acid are strictly prohibited. Recommended composition:

- Phosphoric acid <50%

- Corrosion inhibitor

♦The automatic cleaning system is exclusively designed to achieve an introduction of cleaning and degreasing chemical. Never use a descaling

agent. This would damage the hydraulic system of the oven irreversibly.

♦Under no circumstances should the oven be cleaned with grills or containers in situ.

♦The core probe socket and USB port are fitted with silicone protective covers.

- Always put the protective cover in place (lowered to protect connections) whenever the socket is not in use.

- Never “clean” connections with a water hose or a sponge. (If the silicone cover is used and put back in place after use,

no maintenance is necessary).

♦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 market release date must appear

on equipment after 13 August 2005».

♦« 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 electric and electronic waste, namely:

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BONNET GRANDE CUISINE

Rue des Frères Lumière - Z.I Mitry Compans

77292 MITRY MORY Cedex

- they are 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.

- they mustmake sure that all fluids of electric and electronic equipment are drained according to the requirements of the provisions.

- they mustmake 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

Warning! Danger! Caution!

♦

Cooking appliances may reach 250°C. BE CAREFUL not to burn yourself when using or handling INNER ACCESSORIES (Plates,

modules, filter, duct...).

♦

The surface temperature of the door can exceed 60°C. BEWARE OF THE RISK OF BURNS.

♦

Loading and unloading containers and ovenware: The height of the top shelf or runner can be 1.66 m. If unloading manually be careful.

ATTENTION: splashes and spillages pose a risk of scalding.

♦

When using the core probe be aware that it can be very hot, always use suitable protection to avoid burns

♦

Remember the dangers identified on the safety data sheet for detergent

- Harmful if swallowed.

- Can result in serious burns.

- Irritates the eyes.

- Irritates the respiratory tracts.

- Risk of serious eye lesions.

♦

Danger of irritation to the skin and eyes or acid burns.

Detergents will cause irritation and possible burns if in direct contact with the skin or eyes.

- Do not inhale the mist or spray

- Avoid direct contact with these products

- Never open the oven door during the automatic cleaning cycle

- Wear protective clothing, gloves and hermetic protective goggles in accordance with the safety data sheet.

♦

Remember the safety advice provided by the safety data sheet for each detergent

- Do not each or drink when using these products.

- Do not inhale their vapours.

- If case of contact with eyes rinse immediately with plenty of water and seek medical advice.

- Wear appropriate protective clothing, gloves and face and eye protective gear.

- In the event of an accident or sickness seek immediate medical attention

- Dispose of the product and its container as hazardous waste.

20 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.