Bonnet ADVANCIA STANDARD User manual

ADVANCIA
ELECTRIC TOPS
AND RANGES
MANUFACTURERS INSTRUCTIONS
Part C: Operating manual
- 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 installation
• Keep your documents for future reference.
3BE390843NU

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CONTENTS
ELECTRIC TOPS AND
RANGES
1 RECOMMENDATIONS............................................................................................................................ 2
1.1 BEFORE USE.......................................................................................................................................................4
1.2 ELECTRIC RINGS................................................................................................................................................4
1.3 RADIANT HOBS AND SOLID TOPS....................................................................................................................5
1.4 ELECTRIC PLANCHA ..........................................................................................................................................6
1.4.1 STANDARD ADVANCIA PLANCHA.............................................................................................................6
1.4.2 ADVANCIA CHROME PLANCHA and ADVANCIA PLUS STANDARD & CHROME PLANCHA................7
1.5 BAIN MARIE .........................................................................................................................................................8
1.6 CHIP STORE........................................................................................................................................................9
1.7 INDUCTION..........................................................................................................................................................9
1.7.1 GENERAL.....................................................................................................................................................9
1.7.2 PRESENTATION OF THE HOBS...............................................................................................................10
1.7.3 WHAT PANS TO USE ................................................................................................................................10
1.7.4 USE.............................................................................................................................................................11
1.7.5 CHANGING THE FILTER...........................................................................................................................12
1.7.6 FAULT DISPLAY.........................................................................................................................................13
1.8 ELECTRIC OVEN...............................................................................................................................................14
1.9 OPTIONAL BLOWN AIR HEATING KIT.............................................................................................................15
2 CLEANING............................................................................................................................................ 16
2.1 ELECTRIC RINGS..............................................................................................................................................16
2.2 RADIANT HOBS.................................................................................................................................................16
2.3 ELECTRIC SOLID TOPS....................................................................................................................................16
2.4 PLANCHA...........................................................................................................................................................17
2.5 BAIN-MARIE.......................................................................................................................................................17
2.6 INDUCTION HOBS.............................................................................................................................................17
2.7 CHIP STORES....................................................................................................................................................18
2.8 OVENS................................................................................................................................................................18
3 MAINTENANCE .................................................................................................................................... 19
3.1 FOREWORD RELATING TO STAINLESS STEELS..........................................................................................19
3.2 THE COMMONEST CAUSES OF CORROSION:..............................................................................................20
3.3 CLEANING STAINLESS STEEL SURFACES....................................................................................................21
4 GUARANTEE........................................................................................................................................ 22

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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 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 covered by the ATEX directive.
♦Cooking appliances and their hobs reach high temperatures. BE CAREFUL, you may burn yourself when
using them, or handling accessories (grills, trays...).
♦Never leave electric solid tops, radiant hobs or electric bar grills on permanently if they are not going to be
used.
♦The use of high pressure hoses or jet washers for cleaning is strictly prohibited.
♦Under no circumstances should copious quantities of water be used to clean bar grills, electric rings and
solid tops.
♦Do not pour hot or cold water onto electric rings when they are hot.
♦Bar grills and solid tops should not be cleaned with ice.
♦Ovens must not be used with the door permanently open (risk of the control panel overheating).
♦If an oven door is to be opened frequently only the base element should be used not the roof element.
♦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

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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.
Table top and free standing induction specification:
♦To avoid scratching the glass top of your unit do not slide pans across the surface.
♦If a crack appears in the vitroceramic top disconnect the electrical supply immediately.
♦Never put aluminium foil or plastic material onto the hot surface.
♦Repairs must only be undertaken by personnel authorised and approved by the manufacturer.
♦Never use aluminium foil it will melt and burn and almost certainly damage your unit.
♦Metal cooking utensils, lids, knives and other metal objects should not be left close to a pan that is being
heated.
♦Be careful about items carried by people using the hob, things such as rings, bracelets and watches could
get hot if too close to the hob.
♦Metallic objects such as lids, cutlery etc should not be left on the hob as they may get heated if in the
cooking area.
♦Do not stack things on the cooking surface no matter what.
♦Only use cookware of the recommended types and sizes.
♦Whilst in use do not put anything on the surface that is or could be magnetised or that could be damaged
by a strong magnetic field (credit cards, cassettes, usb sticks…).
♦In the event of spillages or splashes onto the unit (glass surface and controls) the electronics are fully
protected and are not at risk of damage.
♦People with pacemakers or other active implants should note that induction creates a magnetic field in
close proximity to the cooking surface but complies with current norms for electromagnetic disturbance.
However for there to be no interference with your implant it too must conform with these regulations.
If there is any doubt you should consult the manufacturer or your medical practitioner.
♦Note: Because the air inlet is under the unit table top induction units should not be located on a
closed base and the technical cupboard under a free standing induction unit should not be used
for storage.
Table top units should only be installed on:
- one piece leg assembly with 4 adjustable feet and an undershelf.
- mobile leg frame with 4 castors, 2 braked and an undershelf.
♦Attention, the unit should not be installed near any form of heat source such as : solid tops, open
burners, fryers, grills, bain maries etc….

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PRACTICAL HINTS FOR USE
1.1 BEFORE USE
Remove the paper packaging from inside ovens.
Clean cast iron surfaces on planchas, solid tops etc as they have a protective film of grease on them to
prevent corrosion.
1.2 ELECTRIC RINGS
Location of the ring
Off position Off position
Min position Max position
16
25
34
16
25
34
Power on light
USE
16
25
34
16
25
3
Off position Heating position
Turn the knob to the required
setting. The switch has 7
positions passing progressively
from 6 (maximum heat) to 1
(minimum setting).

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1.3 RADIANT HOBS AND SOLID TOPS
Location of the hob
Off position Off position
Max position Min position
Power on light
5
4
3
2
15
4
3
2
1
USE
5
3
2
1
4
5
3
2
1
Off position Heating position
Turn the knob to the required
setting. The switch connects to
a thermostat allowing individual
control of each zone. This
temperature gradient can be
controlled from position 1
(minimum) to position 5
(maximum).
ADVICE
Solid tops
This concept introduces real flexibility within a large cooking area, if not all the hearths are in use the
surrounding areas can be used for simmering.

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Representation of the temperature on an 800 wide solid top with the right hand rear
hearth on.
1
3
5
S1
S2
S3
S4
S5
S6
S7
S8
0
50
100
150
200
250
300
350
400
450
1.4 ELECTRIC PLANCHA
1.4.1 STANDARD ADVANCIA PLANCHA
Off position
Min heat position
Max heat position
300
350
250
150
100
200
Control light
USE
300
350
250
150
100
200
300
350
150
100
200
Off position Heating position
Turn the knob to the required
setting. The thermostat allows
adjustment up to 350°C.

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ADVICE
- Preheat at 220°C for 5 minutes.
- Drizzle cooking oil where the food will be located.
- Start cooking.
- Adjust the power if necessary.
- Scrape the plate with the spatula between each cooking pass.
- Oil again.
1.4.2 ADVANCIA CHROME PLANCHA AND ADVANCIA PLUS STANDARD & CHROME PLANCHA
Off position
Max heat position
Min heat position
270
250
100
200
50
150
Control light
USE
270
250
100
200
50
150
270
250
100
50
150
Off position Heating position
Turn the knob to the required
setting. The thermostat allows
adjustment up to 270°C.
ADVICE
- Preheat at 220°C for 5 minutes.
- Drizzle cooking oil where the food will be located.
- Start cooking.
- Adjust the power if necessary.
- Scrape the plate with the spatula between each cooking pass.
- Oil again.

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WATER SUPPLY (Advancia plus)
Before use: Fill the channel up to the level of the overflow.
During use: Top up during the day roughly every hour.
Standard water supply push button on the facia
allows the channel to be filled with water this
catches any overflow or spillage and prevents
them burning on.
1.5 BAIN MARIE
Off position
Max heat position
Min setting position
Water delivery button
Low water indicator
light
4
5
3
2
1
6
Power on light
USE
4
5
3
2
1
6
5
3
2
1
6
Off position Heating position
Turn the knob to the required setting.
Each position represents a
percentage of the total power. The
energyregulator has a linear output
so the knob can be located anywhere
between settings 1 and 6.

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ADVICE
- Fill the well with water.
- Heat on maximum power.
1.6 CHIP STORE
Off position
On position
Power on light
USE
Off position On position
The switch offers heating or no
heating.
1.7 INDUCTION
1.7.1 GENERAL
Your induction hob functions thanks to the magnetic properties of the majority of pans used on ordinary
hobs. Cooking is entirely controlled by electronic circuitry which can provide you with extremely
flexibility and unequalled fine control. The power and output of an induction hob is vastly superior to that
of an open burner or electric ring.

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Principals of induction:
By moving the knob away from 0 you switch on the electrical supply which creates a magnetic field.
This field induces currents in the base of any pan on the hob.
These induction currents instantly heat the pan which in term transfers this heat to the product inside it.
Heat is produced directly inside the pan. Consequently cooking takes place with practically no loss of
energy between the induction hob and the food. Heating power is restored to its maximum. Removing
the pan from the hob or simply switching off stops cooking instantaneously.
1.7.2 PRESENTATION OF THE HOBS
These hobs allow various forms of pans to be used.
The front and rear hobs allow a pan of 120mm
diameter up to 500mm to be positioned in the centre
of the hob.
1.7.3 WHAT PANS TO USE
The pan plays an essential part when cooking with induction. The base of the pan, preferably thick should
be flat to ensure maximum contact between the pan and the hob.
The most suitable pans are those where a magnet will stick to the base:
- Stainless induction pans with thick bases.
- Cast iron pans.
- Enamelled steel pans with or without non stick coating. With a thick base.
- Aluminium pans with special induction bases.
- Pans that are identified by the Induction logo as being suitable.
Finally you will obtain the best results with a pan whose size matches the circular design on the hobs
vitroceramic top.
Cookware in glass, ceramic, earthenware, aluminium without an induction base, copper and
nonmagnetic stainless steel are incompatible with induction.
PRÉCAUTIONS
When using a non-stick pan (Teflon coated), dry or with very little oil preheat on 9 or 10 very briefly
never use on setting 11 or 12 as this could damage the pan
Do not heat unopened tins of food they could explode (this is equally true on other types of cooking
surface)

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ATTENTION: When cooking never use aluminium foil and never put anything wrapped or packed in
aluminium on the cooking surface or in the induction wok.
The aluminium will burn and melt and almost certainly damage the unit severely.
1.7.4 USE
Location of the hob
Off position Off position
Max position Min position
Power on, pan
detection and
fault code
indicator light Alarm
10
60 50
20
30
40
70
80
90
100 10
60 50
20
30
40
70
80
90
100
% %
USE
10
60 50
20
30
40
70
80
90
100
%
10
50
20
30
40
70
80
90
100
%
Off position Heating position
Turn the knob to the required
setting. The potentiometer can
select from 10% (min setting)
to 100% (maximum).
It is possible to put several pans on the same hob under certain conditions.
In all cases the pans must be centred on the hob.

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1.7.5 CHANGING THE FILTER
Changing the air filter is periodic requirement or one to be undertaken if a fault code is
displayed.
Procedure
- Remove the filter support from below the unit on a table top unit or in the cupboard of a free standing
induction hob.
- Clean the openings and replace the filter.
- Refit the filter support into its runners and ensure it is fully seated under the unit.
Filter
Filter support

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1.7.6 FAULT DISPLAY
Error messages may appear when the unit is first switched on or after prolonged use.
♦The red alarm light will stay on permanently if there is a fault.
♦The green alarm code light will illuminate once for a long period then flash a number of times
repeatedly. The number of flashes corresponds to the error code number
♦These temporary indications do not mean there is necessarily a problem with the unit and it may
continue to be used.
♦If the unit fails to function inform the service technician of the message, conditions and frequency it
appeared.
Problem… Possible causes What to do?
The unit does not work the
display is blank There is no electrical supply to the unit. The supply or the connections are
faulty
Check the state of the electrical
installation.
Error code number: 1 The unit has not detected a pan.
The pan you are using is not suitable
for induction cooking
Put a pan on the heating area.
Use a suitable magnetic pan.
Check the inductor
Error code number: 2 No inductor, no power to the supply
side Check the state of the electrical installation. Connect the inductor
Error code number: 3 Ventilation ducting is blocked, fan is
dirty, probe has failed Clear the air circuit, clean the fan.
Error code number: 4 Pan is empty or temperature probe
defective Remove the pan, wait until the cooking surface cools down.
Replace the probe.
Error code number: 5 Control unit is defective Check / replace the control unit.
Error code number: 6 Ventilation ducting is blocked, fan is
dirty, temperature probe has failed Clear the air circuit, clean the fan
Error code number: 7 The inductors temperature probe has
short circuited Check / replace the probe.
Error code number: 8 An electrical phase is down Check the phases
Error code number: 11 Hardware initialisation error
Control connected unnecessarily
Wait the unit reboots automatically every
30 seconds.
Connect the controls to an appropriate
switch
Error code number: 13 Indicates local under or over voltage Check the connections to the mains
Error code number: 14 Indicates under or over voltage to the
unit Check the connections to the mains.
Error code number: 15 Pan is empty or temperature probe
defective Remove the pan, wait until the cooking surface cools down.
Replace the probe if necessary, switch the
unit off for a few minutes then on again
NOTE:When first connecting the unit wait a few seconds before touching the control panel to allow the electronics tostabilise.

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1.8 ELECTRIC OVEN
Off position Off position
Switch Thermostat
Heat settings
250
300
200
100
150
Control light
USE
250
300 100
150
250
300 100
150
Off position Switch
Turn the knob to the required
setting. The switch lets you
select top or bottom element or
both on together
Thermostat
Turn the knob to the required
setting. The thermostat allows
adjustment from 50 to 300°C.
Before it is used for the first time the oven should be heated for an hour or two, this will eliminate any
unpleasant odours associated with new equipment.
If the oven is set to use both elements this may give too much heat from the base, select top element
only for the cooking period.
Should items be overcooked on the outside or undercooked inside the temperature is too high, reduce it
for subsequent batches.
The oven should not be used with the door left open (there is a risk the controls could overheat)
IMPORTANT: The runners can be positioned at various heights within the oven
BUT ONLY ONE LEVEL SHOULD BE USED AT ANY ONE TIME.
Irregular cooking is generally due to too high a temperature setting, reduce this
gradually on the thermostat.

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1.9 OPTIONAL BLOWN AIR HEATING KIT
Thermostat knob Heating indicator light
The thermostatic control is located inside the cupboard.
The knob can be set to between 30 and 85°C with indicator light.

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2 CLEANING
WARNING:
♦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 high pressure hoses should never be used for cleaning.
♦The warranty will not cover resulting damage if the following guidance is ignored.
2.1 ELECTRIC RINGS
- Clean regularly so as to avoid a build-up of encrusted dirt.
- Keep the surface clear of anything that could melt, (plastic, sugar, etc…)
- Light soiling can easily be removed with a damp cloth
- Difficult or encrusted stains can be removed with a scraper blade or with a stainless scourer pad like
Scotch brite.
- If the rings cannot be cleaned when they are cold they can be heated to high temperature to burn off
grease and other dirt by pyrolysis.
2.2 RADIANT HOBS
- Clean regularly so as to avoid a build-up of encrusted dirt.
- Keep the surface clear of anything that could melt, (plastic, sugar, etc…)
- Light soiling can easily be removed with a damp cloth
- Difficult or encrusted stains can be removed with a scraper blade.
- Water marks, lime scale, fingerprints, grease marks and metallic traces can easily be cleaned off with
stainless liquid cleaner such as Zip or with specific vitroceramic cleaners such as "BULHER", "WK
TOP", "SWISS CLEANER", "CERAFIX" or similar.
- If by chance a plastic utensil, sugar or another product should melt onto the surface it should be
cleaned immediately whilst the surface is still hot.
IMPORTANT: Any detergent residue should be rinsed away completely because it can have a corrosive
effect when heated the next time the unit is used.
Never use abrasive or corrosive detergents, products in aerosols, scouring powder or abrasive
pads.
2.3 ELECTRIC SOLID TOPS
- Clean regularly so as to avoid a build-up of encrusted dirt.
- Keep the surface clear of anything that could melt, (plastic, sugar, etc…)
- Light soiling can easily be removed with a damp cloth
- Difficult or encrusted stains can be removed with a scraper blade or with a stainless scourer pad like
Scotch brite.

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- If the rings cannot be cleaned when they are cold they can be heated to high temperature to burn off
grease and other dirt by pyrolysis.
- Clean the peripheral channel on Advancia Plus with a sponge.
2.4 PLANCHA
Standard plate:
- After every service remove significant deposits with the spatula.
- Allow to cool for 30 minutes.
- Finish cleaning with a Scotch Brite pad and a degreasing product.
- Rinse the channel (Advancia Plus).
- Clean the sauce recovery container in the sink (Advancia)
Chrome plate:
- After every service remove significant deposits with the spatula.
- Allow to cool for 30 minutes.
- Degrease the surface with a stainless steel degreaser and the spatula.
- Rinse the plate
- Rinse the channel (Advancia Plus).
- Clean the sauce recovery container in the sink (Advancia)
ATTENTION: Never work on or clean a chrome plate with pointed or abrasive tools as these will cause a
deterioration of the plates chromed surface.
2.5 BAIN-MARIE
- Their radiused form allows easy cleaning on a daily basis with a damp towel.
2.6 INDUCTION HOBS
Stainless sections:
- Spray with special stainless degreasant cleaner allow to stand then rinse with clean water.
- Do not use abrasive products or metallic and hard plastic scourers.
- Always rinse thoroughly and wipe dry after cleaning.
Vitroceramic sections:
- Wipe off any spillages or splashes before they have chance to dry with a damp paper towel.
- For more resistant marks use a specific non-abrasive vitroceramic glass cleaner. A special glass
scraper can be used
- Thoroughly rinse and wipe dry.
In the long term it is possible that the movement of certain pans may degrade the design on the
vitroceramic plate. This does not detract from the operation of the unit and will not result in its
not functioning correctly, accordingly this will not invoke the warranty.

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Ventilation holes
- The air inlet and outlet holes should be cleaned regularly to ensure adequate ventilation of the
electronic components.
Do not allow liquids to get into the ventilation holes under the unit.
2.7 CHIP STORES
- Clean the whole thing with a damp cloth
IMPORTANT: Never splash or spray water onto the enamelled ceramic heater whilst it is hot. It is equally
inappropriate to use copious amounts of water to clean the heater unit.
2.8 OVENS
On-going cleaning:
- Clean the inside of the door with a damp cloth
- Equally the door seal should be kept clean using a damp cloth, this will remove any grease particles
which may burn onto the seal when the oven is next used and cause a deterioration of the seal.
Complete cleaning:
- In addition it is important to remove anything that may concentrate in certain areas or transform and
become very corrosive. If the oven is not to be used again immediately it should be cleaned
thoroughly with specific cleaning solutions.
- Rinse the interior thoroughly with the help of a damp cloth to totally eliminate any chemical residue.
- To gain access to the sides of the oven remove the base plate(s) by pulling them towards you and
remove the runners by swinging the bottom of them towards the middle of the oven cavity.
- Refit in reverse.
Cleaning whilst hot, approaching or over 60°C is strictly forbidden.

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3 MAINTENANCE
3.1 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.