Bonnet OPTIMUM 700 User manual

OPTIMUM 700
TOPS AND RANGES
GAS
MANUFACTURERS INSTRUCTIONS
Part C: Instructions for use
-
WARRANTY
-
To ensure the guarantee on this equipment, you should comply with the MANUFACTURER’S
INSTRUCTIONS in this manual.
However if you cannot undertake the required maintenance operations, our installation and service network is
available to provide you with a personalized contract.
-
WARNING
-
•
The product delivered to you complies with current standards. If any modifications are made the
manufacturer cannot accept any responsibility whatsoever.
The manufacturer cannot be held responsible in the event of inappropriate use of the equipment.
•
This equipment is intended for use by suitably trained professionals.
•
Read all the documentation before user.
•
Keep your documents for future reference.
•
Translation of the original manual
3BE390835NU

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CONTENT
TOPS AND UNITS
GAS
1 RECOMMENDATIONS ................................................................................................................................................2
2 PRACTICAL HINTS FOR USE ....................................................................................................................................2
2.1 BEFORE STARTING UP.......................................................................................................................................................2
2.2 OPEN BURNERS..................................................................................................................................................................2
2.3 SOLID TOP, GRILL AND CHARGRILL .................................................................................................................................4
2.4 STANDARD PLANCHA.........................................................................................................................................................5
2.5 CHROME PLANCHA............................................................................................................................................................. 6
2.6 GAS OVEN............................................................................................................................................................................7
2.7 ELECTRIC OVENS................................................................................................................................................................8
2.8 VENTILATED HEATING KIT.................................................................................................................................................8
3 CLEANING ...................................................................................................................................................................9
3.1 OPEN BURNERS..................................................................................................................................................................9
3.2 SOLID TOP..........................................................................................................................................................................10
3.3 PLANCHA............................................................................................................................................................................10
3.4 CAST-IRON GRILL.............................................................................................................................................................. 10
3.5 CHARGRILL........................................................................................................................................................................10
3.6 OPEN CUPBOARD OR CUPBOARD.................................................................................................................................. 10
3.7 OVENS................................................................................................................................................................................10
4 PREVENTIVE MAINTENANCE..................................................................................................................................11
5 MAINTENANCE .........................................................................................................................................................11
5.1 IMPORTANT INFORMATION ABOUT STAINLESS STEELS.............................................................................................11
5.2 THE COMMONEST CAUSES OF CORROSION: ............................................................................................................... 12
5.3 CLEANING STAINLESS STEEL SURFACES.....................................................................................................................12
5.4 MAINTENANCE OF THE GAS SYSTEM ............................................................................................................................12
6 RECOMMENDED AND FRONT LINE SPARE PARTS.............................................................................................13
7 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 a zone covered by the ATEX
provision.
♦The rate of new air required for gas oven combustion is 2 m3/h per kW of heat output (gas appliance).
♦The cooking appliances and their components reach high temperatures. BE CAREFUL, you may burn yourself when using them or handling
accessories (grills, trays...).
♦The gas appliances are fitted with exhaust flues for burnt gases: NEVER COVER THE EXHAUST OUTLETS.
♦For open burners fitted with the optional AutoFlam, (pan detection system) always ensure that the gas is turned off at the control knob before
cleaning or any form of maintenance on the burners to avoid them accidentally igniting.
♦When cleaning, the use of high pressure water jets or sprays is strictly prohibited.
♦It is strictly prohibited to douse grill bars, electric rings and solid tops with water.
♦Never spill cold or hot water on the round electric rings when they are hot.
♦Equipment should not be cooled or cleaned with ice.
♦The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
♦Ovens must not be used with the door opened permanently (risk of the control board overheating).
♦If the door is to be opened frequently, only use the bottom heating element.
♦To ensure long-lasting, safe and proper functioning, we recommend a full check and maintenance of the appliance twice a year by qualified
personnel from our company (Dismantling of burners, inspection and cleaning of venturis, cleaning of nozzles, adjustment of air rings, cleaning of
vents, checking possible leaks, checking control elements, regulating and safety accessories…).
♦The manufacturer certifies that the packaging conforms to the provision 94/62/CE of 20.12.94 relating to packaging and packaging materials and
requires the fitter (and the user) to observe the rules relating to packaging removal (recycling or reconditioning of packaging materials).
♦« According to article 6 of the decree of 20 July 2005 a marking giving the identity of the manufacturer and the release on the market of the
equipment after the 13 August 2005 is indicated on the appliance. »
« The Manufacturer has filled in the National Register. »
As per the legal provisions in force (article 21 & 22 of the decree 2005-829), the customer is responsible for the obligations relating to the
elimination of waste, namely:
- he is to deal with selective treatment, reconditioning and destruction of residue arising from electric and electronic equipment,
selectively collected in the installations meeting the technical requirements or in any other installation authorised for the purpose, in
another member State of the European Union, or in another State so far the transfer of these residues out of France is made
according to the provisions of the Regulation of 1st February 1993 indicated above.
- he must make sure that all fluids of electric and electronic equipment are drained according to the requirements of the provisions.
- he must make sure that the information relating to the removal and treatment of these residues is forwarded to any further acquirer.
♦The warranty will not cover problems caused by failure to comply with these recommendations.
2 PRACTICAL HINTS FOR USE
2.1 BEFORE STARTING UP
Remove the packaging paper from the ovens. Clean the cast-iron plates of griddles and solid tops (a grease film protects them against
oxidising).
2.2 OPEN BURNERS
Open burners prior to January 1, 2014
Use with water in the base of the tank
Before use: Fill the waterbath to a depth of about 2cm (below the level of the drain)
5 litres for a 400 unit and 12 litres for an 800
Whilst in use: Top up during the day about every 2 to 3 hours.
Open burners after January 1, 2014
Use with water film in the base of the tank
Before use: Fill the waterbath to a depth of about 3mm
Whilst in use: Top up as necessary during the day.

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Range Type of support pans
Pans diameter (mm)
Minimum
Maximum
Optimum 700 Nickeled steel pan support 400 x 550 110 380
2.2.1 STANDARD OPEN BURNERS
Position of the open burner
Off position
Maximum flame
posiion
Minimum flame
position
USE
Off position
Maximum flame position
Depress the knob and turn to bring it to maximum
heating position. Whilst fully depressing the knob, ignite
the burner with a torch, wait at least 5 seconds and
release the knob. If the burner goes out, repeat the
operation increasing the time the knob is held in for.
Minimum flame position
To reduce heating, depress the
knob and turn it until the desired
heating rate is obtained.
2.2.2 OPEN BURNERS WITH OPTIONAL PILOT FLAME AND ELECTRIC IGNITION
Position of the burner
Off position
Pilot flame ignition
position Electric
ignition
Maximum flame
position
Minimum flame
position
USE
Off position
Pilot burner ignition position
Depress the knob and turn to the ignition position.
Whilst fully depressing the knob, press the ignition
button, wait at least 5 seconds and release the knob. If
the burner goes out, repeat the operation increasing
the time the knob is held in for.
Maxi or mini flame position
To ignite the burner, continue to rotate
the knob anticlockwise to maximum. To
reduce heating, depress the knob and
turn it until the desired heating rate is
obtained.

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2.2.3 OPTIONAL AUTOFLAM
Principal :
AutoFlam is a pan detection system on open burners that lights the burner only when there is a pan within the heating area. The pan whilst
touching the detector simply moves over the burner to activate a magnetic switch controlling a solenoid that activates or deactivates the supply of gas
to the burner depending on whether or not there is a pan present.
The advantages of this system are:
•Energy saving because the burner is only lit when there is a pan on the burner
•Comfort and Ergonomics by producing less heat in the kitchen and improving the working conditions (No need to keep turning off
and reigniting the burner)
To light the pilot and adjust the burner setting see the previous paragraph « OPEN BURNERS WITH PILOT AND SPARK IGNITION OPTION ».
After lighting the pilot the burner only comes on if a pan is present no matter what size. Removing the pan will shut the burner off, only the pilot
remains lit. The burner will relight the moment that it detects a pan, at the level that the control knob was previously set.
A switch located under the facia panel allows this function to be switched off, when for example AutoFlam is not required, because the pan is
not in permanent contact with the burner (pancakes, vegetables, sautés…).
And should there be a problem with the system this switch allows continued use by closing the system down until an after sales technician can
attend.
2.3 SOLID TOP, GRILL AND CHARGRILL
Off position
Pilot flame ignition
position
Maximum flame position Electric ignition
Minimum flame position
USE
Off position
Pilot burner ignition position
Depress the knob and turn to the ignition
position. Whilst fully depressing the knob, press
the ignition button, wait at least 5 seconds and
release the knob. If the burner goes out, repeat
the operation increasing the time
the knob is held
in for.
Maximum or minimum flame position
To ignite the burner, continue to rotate the
knob anticlockwise to maximum. To reduce
heating, depress the knob and turn it until
the desired heating rate is obtained.
HINTS CHARGRILL
To have uniform cooking on a Chargrill, the refractory stones should be laid out on in a grid over the burners.
Switch
Detector

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Layout plan
7
5
- Always position the stones properly.
- Never use the Chargrill with stones missing.
- These stone do not have an indefinite life and they must be
changed if they deteriorate, break or become saturated with
fat (the pyrolysis of fats can no longer avoid them smoking or
smelling).
Use
- Before use, ensure the unit is clean (see "CLEANING").
- Start heating the zones required to suit the cooking quantities leaving the unit on MAXIMUM for at least 30 minutes to preheat the lava rock stones.
- Then REDUCE HEAT (this is recommended for most cooking). Increase the power depending on the desired result.
- After service:
* Brush the bars with a brass wire brush.
* Leave to cool down over night.
* The daily cleaning should be done the following morning.
NOTE: An accessory is supplied to make handling of grills easier when they are hot and to remove the residue from them.
2.4 STANDARD PLANCHA
Gas tap
Thermostat
300
350
250
150
100
200
Off position
Electric
igntion
Heating
position
Regulating indicator
USE
Burner ignition
Off position
Pilot burner ignition position
Depress the knob and turn to the ignition
position. Whilst fully depressing the
knob, press the ignition button, wait at
least 5 seconds and release the knob.
Maxi or mini flame position
To ignite the burner, continue to rotate
the knob anticlockwise to maximum.
To reduce heating, depress the knob
and turn it until the desired heating
rate is obtained.
Adjusting the heating temperature
300
350
250
150
100
200
300
350
150
100
200
Off position
Temperature regulation
Turn the knob to the desired position. The
thermostat allows
regulation up to 300°C.

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HINTS
- Preheat for 20mins then apply any cooking fat
- The temperature range usually used is between 210° and 230°C
- Use a spray with the cooking fat of your choice: olive oil, groundnut or, sunflower oil etc…
- Be sure to dry everything thoroughly before putting it on the plancha
- If you season your product, it is vital to seal them immediately so as not to let leave them to soak. To avoid this happening it is better to
season after cooking
- Place your product on the film of cooking oil. If your plancha is perfectly maintained you will find it very easy to move them around.
NOTE : From the moment that products are placed on the plancha it is very important to keep it clean by clearing juices and cooking fat
regularly, using a stiff flat spatula, equally you can use a thick cloth to wipe particles into the channel provided for this purpose.
2.5 CHROME PLANCHA
Gas tap
Thermostat
250
300 50
100
150
200
Off position
Electric
ignition
Heating
position
Regulationg indicator
USE
Burner ignition
Off position
Pilot burner ignition position
Depress the knob and turn to the ignition
position. Whilst fully depressing the
knob, press the ignition button, wait at
least 5 seconds and release the knob.
Maxi or mini flame position
To ignite the burner, continue to rotate the
knob anticlockwise to maximum. To reduce
heating, depress the knob and turn it until the
desired heating rate is obtained.
Adjusting the heating temperature
250
300 50
100
150
200
250
300 50
100
150
Off
position
Temperature regulation
Turn the knob to the desired position. The
thermostat allows regulation up to 300°C.
HINTS
- Preheat for 20mins then apply any cooking fat
- The temperature range usually used is between 210° and 230°C
- Use a spray with the cooking fat of your choice: olive oil, groundnut or, sunflower oil etc…
- Be sure to dry everything thoroughly before putting it on the plancha
- If you season your product, it is vital to seal them immediately so as not to let leave them to soak. To avoid this happening it is better to
season after cooking
- Place your product on the film of cooking oil. If your plancha is perfectly maintained you will find it very easy to move them around.
NOTE : From the moment that products are placed on the plancha it is very important to keep it clean by clearing juices and cooking fat
regularly, using a stiff flat spatula, equally you can use a thick cloth to wipe particles into the channel provided for this purpose.

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2.6 GAS OVEN
100
130
160
180
200
220
250
270
Off position
Electric ignition
button
Heating positions
USE
100
130
160
180
200
220
250
270
100
130
160
180
200
220
250
270
100
130
160
180
200
220
250
Off position
Pilot burner ignition position
Depress the knob and turn to the ignition position. Whilst
fully depressing the knob, press the ignition button, wait
at least 5 seconds and release the knob. If the burner
goes out, repeat the operation increasing the time the
knob is held in for. (The pilot flame is visible through the
hole in the front used for torch ignition).
Heat position
Press lightly on the knob and turn it
to 270°: the burner ignites. Now
simply turn the control knob to the
required temperature.
Preheating the oven for 1 to 2 hours before using it for the first time is recommended. This operation will avoid transmitting the disagreeable
smell of new equipment to the products.
IMPORTANT: The oven racks provide different heights for positioning the trays or plates depending on the cooking desired and the type of
product being dealt with. However NEVER COOK ON 2 LEVELS SIMULTANEOUSLY (see exceptions below). Uneven cooking
is generally due to too high a cooking temperature; gradually decrease the temperature.
HINTS
The gas oven has a temperature gradient, for any given setting it is hotter at the top than the bottom.
Accordingly:
- Upper levels allow more browning …
- Lower levels are better for braising, slower cooking, …
- Intermediate levels are a good compromise (Top / Bottom)
Cooking examples:
Product Temperature Time Level
Roast: Fresh chicken 200° C 1h15 4 5 birds per roasting dish
Roast: Beef 200° C 20 min / lb 4 In a roasting dish
Cabbage 160° C 35 min 3 On GN 2/1 tray
150° C 50 min 1, 3 and 5 On GN 2/1 trays. Swap levels 1 and 5 after 25 mins
Chocolate fondant 170° C 20 min 1 On pastry tray + rings.
Frozen dainties 180° C 40 min 3 17 per pastry tray
180° C 40 min 1, 3 and 5 17 per pastry tray. Swap levels 1 and 5 after 20 mins
Savoury pastries 190° C 15 min 3 On pastry tray
Apple tart 190° C 35 min 5 On pastry tray
Baked fruit 190° C 40 min 3 In a mould
Quiche 210° C 17 min 3 On tray + rings precooked bases.
Fruit gratin 230° C 5 min 5 In a mould
Vegetable gratin 220° C 37 min 5 In a mould
Note: To maximise production it is possible for certain products to use several shelves, generally 1, 3 and 5 :
- Likewise different products but with compatible cooking temperatures but on different levels.
Example: Apples tart on level 5 and savoury pastry on level 3 can be cooked simultaneously.
- As can identical products on levels 1, 3 and 5 swapping levels 1 and 5 halfway through the cooking time.

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2.7 ELECTRIC OVENS
250
300
200
100
150
Off position Off position
Switch
Thermostat
Heat positions
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 to have 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 NO MORE THAN TWO LEVELS SHOULD BE USED AT ANY ONE TIME.
Irregular cooking is generally due to too high a temperature setting, reduce this gradually on the thermostat.
2.8 VENTILATED HEATING KIT
Thermostat knob Heating indicator
The thermostat knob is placed inside the cupboard.
The knob enables temperature adjustment from 30 to 85°C with heating indicator.

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3 CLEANING
WARNING: Regular and thorough cleaning will ensure prolonged service life
♦UNDER NO CIRCUMSTANCES SHOULD CLEANING CHEMICALS BE USED ON SURFACES THAT ARE OVER 60°C.
The result will be serious surface discolouration and damage.
♦High pressure jets or hoses should not be used for cleaning.
♦The warranty will not cover any issues arising from non-compliance with the above.
♦The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
3.1 OPEN BURNERS
Attention: For open burners fitted with the optional AutoFlam, always ensure that the gas is turned off at the control knob
before cleaning or any form of maintenance on the burners.
The 2 burner modules are supplied with removable stainless of nickel plated pan supports along with stainless steel recovery tray to catch and
spillages. These trays are designed to prevent anything that spills from burning on.
3.1.1 OPEN BURNERS PRIOR TO 1 JANUARY 2014
To make cleaning easier these containers can be filled with approximately 2cms of water. (See USE paragraph).
Regular cleaning (after each service)
Taking approximately 6 minutes and 8 litres of water for a 400mm wide unit (5 litres in a container, 3 for washing and 2 for rinsing)
- Remove the pan supports
- If necessary place a bucket 40cms in front of the unit under the drain outlet
- Remove the drain plug
- Let the water flow out (1 minute approx.).
- The burner caps can be cleaned whilst waiting (soak in the wash water, clean with a dishcloth and leave to dry).
- Refit the heads to avoid water getting into the burner bodies.
- Brush the pan supports as necessary
- Clean the catch tray with a dishcloth (Wash water with degreaser)
- Rinse with clean water (If a pilot system is fitted do not get water on this)
- Drain the residual water and dry the waterbath with a dishcloth or kitchen roll
- Refit the pan supports.
Note: If fitted with optional pilot which is difficult to light dab the pilot and electrode with paper towel
3.1.2 OPEN BURNERS AFTER 1 JANUARY 2014
To make cleaning easier the catch tray can be filled with water (See USE paragraph).
Regular cleaning (after each service)
Approximately 10 to 15 minutes and 8 litres of water for a 400 unit (4 litres in a container and 4 for rinsing)
- Remove the pan supports
- Remove the burner heads and soak in the wash water (bucket of water + detergent).
Attention: If the burner has the AutoFlam option, do not soak them in water. Clean with a dishcloth and dry with kitchen roll.
- Remove the larger debris with a dishcloth
- Refit the burner heads
- Clean the catch tray with a dishcloth (Wash water with degreaser)
- Rinse with clean water (If there is a pilot light do not spray it)
- Drain the residual water and dry the waterbath with a dishcloth or kitchen roll
- Brush the pan supports as necessary and refit them.
Note: If fitted with optional pilot which is difficult to light dab the pilot and electrode with paper towel
Standard burner Burner with optional AutoFlam
Detector
Burner body
Burner head
Pan support Pan support
Burner head
Burner body

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3.2 SOLID TOP
Regular cleaning:
- After each service, whilst the plates are still hot, brush them with a scouring pad wrapped in a damp cloth.
Complete cleaning:
- In addition to regular cleaning, remove the plate and wipe inside the stainless tray with a sponge
3.3 PLANCHA
BEFORE CLEANING, it is IMPERATIVE to let your plancha cool down naturally, whether it is Chromed or Martin steel, it should be
around 60°C. You should almost be able to put your hand on it.
Complete cleaning:
- After each service, scrape off the largest pieces with the spatula.
• Turn the catch tray perpendicular to the plancha ensuring that the lower side is towards the front
• Place a container under the tray
- Once the surface has reached 60°C.
Steel Plancha
• Deglaze with a solution of 1/3 alcohol vinegar in water and scrub with a scourer such as stainless wool.
• Dry thoroughly then polish occasionally with a fine emery paper until the original finish and colour is restored. Remove any
residual dust.
Note: If the unit will be out of use for some time grease the surface and cover it with parchment paper.
Chromed Plancha
• Deglaze with water.
• Clean with a stainless wool scourer and water containing a degreasing agent.
NOTE IT IS IMPORTANT NOT TO PRESS ON THE scourer WHEN CLEANING.
• Rinse thoroughly
• Dry with a dish cloth or kitchen roll.
Note : Before anything is applied it is important to remove any particles remaining on the plancha.
- Clean the drip tray in a sink.
WARNING: Never work on the chromium-plated plate or clean it with sharp or abrasive tools this will damage the chromium-plated surface.
3.4 CAST-IRON GRILL
Regular cleaning:
- After each service, when the plate is still hot, clean it with a wire brush (brush both sides!).
- Wash the drip tray in a sink.
Complete cleaning:
- In addition to regular cleaning, lift the plate and wipe the inside of the module with a sponge.
3.5 CHARGRILL
Daily cleaning:
♦After each service (when hot):
- Clean the grills with a brass wire brush (not steel!) whilst they are still hot.
♦After each service (when cold):
- Remove the grills and complete cleaning with a brush.
- Remove the combustion chamber completely.
- Clean the internal surfaces of the module.
- Reassemble in reverse order.
Complete cleaning:
- Once a week or more depending on the level of use, remove the refractory stones and brush them clean. Be careful! Do not attempt to wash
the stones in the sink, if they are too dirty change them.
- Clean the combustion chamber with a BRASS wire brush.
3.6 OPEN CUPBOARD OR CUPBOARD
Complete cleaning:
- Clean the inside and outside of the door with a damp cloth.
- Make a cloth inside the cupboard.
3.7 OVENS
Regular cleaning:
- Clean the inner side of the door with a sponge.
- Also clean the door seal with a wet cloth to remove greasy particles that may burn on later and deteriorate the seal.

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Complete cleaning:
- In addition to regular cleaning, do not let any substances that may concentrate especially those that could become very corrosive,
accumulate anywhere. The oven should be completely cleaned if it is not going to be reused immediately. Use proprietary oven cleaner.
- Rinse the inside of the oven thoroughly with a wet cloth to totally eliminate any chemical residue.
- To gain access to the sides remove the base plate by pulling it towards you and the sides by pulling the base towards the centre of the oven.
- Reassemble in reverse order.
Under no circumstances clean while hot (over 60°C).
4 PREVENTIVE MAINTENANCE
To ensure the proper, long-lasting and safe functioning of the equipment, it should be serviced by qualified personnel from our company.
Subject
Daily
Weekly
Monthly
Every year
(or 1500 hours)
Recommendations
For all equipment
Clean external surfaces (including grills, solid tops,
planchas, wells and containers…) x Use the correct dose of cleaning product; Do not use abrasive products.
Cleaning the internal surfaces (Ovens, cupboards,
undercounter units…) x Use the correct dose of cleaning product; rinse thoroughly; alert after sales if there are signs of rust
Visual check of the facia labels
x
Must not have deteriorated (Overheated, crack...) Do not douse
with water if there is any deterioration of the facia labels; Alert
the after sales service at the first signs of deterioration.
Periodic maintenance by the after sales service
x
Specifically for open burners
Open burner heads x Remove the burner heads completely from open burners -
see the user manual for the unit
Specifically for solid tops
Complete cleaning of solid tops x Lift the solid top plate off and clean the burner box below -
see the user manual for the unit
Specifically for char grills
Burners and lava rocks x These must not be saturated in grease, deteriorated, broken…
see the user manual for the unit; Replace if necessary
Specifically for ovens
Cleaning the oven door seal x
Use the correct dose of cleaning product; rinse thoroughly,
do not use abrasive products.
Visual check of the oven door seal x If there is any deterioration there is a risk of burning parts
above the oven door - Alert after sales
Warning: The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
5 MAINTENANCE
5.1 IMPORTANT INFORMATION ABOUT STAINLESS STEELS
Stainless steel is a steel grade so designed that a thin protective sheet is formed on the metallic surface which protects it against corrosion
(Oxide film resulting from the chemical reaction of oxygen on the metallic surface).
Any factor hindering the formation of this sheet, or facilitating its partial destruction (Food residues, overflow of liquids, stagnant liquids…)
reduces the resistance of stainless steel to corrosion.
Even if the composition of stainless steel enables it to withstand some chemical aggression better than classical steels, you must not think
that stainless steel is indestructible.
3 main factors affecting corrosion should be considered:
- General chemical environment: * Different brines (Salt concentration such as Sauerkraut…)
* Chlorides contained in particular in:
- cleaning products
- bleach.
- The temperature: Any chemical environment such as those above is made considerably more
aggressive to stainless steel as the temperature rises.
- Duration: The longer the contact time between stainless steel and the chemicals, the more
perceptible the consequences of corrosion will be.
The combination of these three factors may even lead to the destruction of the surface, even if they have been made in very high quality
stainless steel.

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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 manufacturer’s
warranty will not apply.
A list of the most frequent cause follows to allow you to better identify possible risks and take action to ensure the long life or your
equipment.
5.2 THE COMMONEST CAUSES OF CORROSION:
Floor cleaning
Floors (prior to handover or during a kitchen deep clean) are often cleaned with very aggressive products. If the product is sprayed, without
necessary precautions, any splashes on the appliances may result in the corrosion of legs, bases and low level trims.
Worse still, if the area is not properly ventilated after application, the vapour from these products may settle on the equipment and result in
corrosion spreading to the entire surfaces.
Inappropriate cleaning product (Bleach, Acids, Soda)
If inappropriate products, such as bleach, acid or soda dilutions, (all products which are not especially designed for the maintenance of
stainless steels) are used, irreversible etching of the stainless steel surfaces can occur.
Cleaning product applied when the temperature is too high
All cleaning products are more aggressive at higher temperature. In principle the temperature of any surface must not exceed 60°C, or
permanent staining (blackening) of the stainless steel will result.
Inadequate rinsing after cleaning
After cleaning the surfaces should all be rinsed thoroughly to remove any chemical residue. If this is not done the residue will continue to act
over time with the risk of starting the corrosive process.
Worse still, if the affected surface is submitted to temperatures higher than 60°C (inside of an oven, a well or tank,...), the impact will be
greater and corrosion, will almost inevitably occur.
Stagnation of cleaning products
In the same way, all the areas that can trap chemicals, especially the channels, gutters, drainage manifolds, traps etc. must be subject to
careful and plentiful rinsing. (Use a nylon brush to reinforce the action of rinsing with clean water).
Salt concentration
Salt, much in use in kitchens, is often found to be the origin of pitting that can even penetrate the stainless steel. Spillages on any surface
should be cleaned at once.
Particular case of cooking in boiling salted water:
Salting water in a tank or well presents a major risk: never put cooking salt into the well before the water and remember that salt can
concentrating on the base of the well. Salt should be added to the water and stirred until it dissolves, the risk is reduced using table salt which
dissolves faster.
Intensive use with brine
Certain products, such as sauerkraut (acid juices), fish and sea food (presence of salt), and in general, all brines, must be subject to
particular attention. In the case of occasional use there should be no problem if equipment is carefully and systematically cleaned after each use.
In the case of intensive use, all the cooking equipment (ovens, boiling pans, even utensils) must be selected with a grade of stainless steel
specifically adapted to use in such an environment.
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 stainlesssteel.
Do not leave fittings such as hood filters, aluminium trays or dishes soaking in wells, tanks, pots, fryers etc. Just one night is sufficient to
etch stainless steel at the point of contact with aluminium.
5.3 CLEANING STAINLESS STEEL SURFACES
It is necessary to keep the metal surface perfectly clean by removing all dust, metallic particles and deposits of any nature that could
damage the protective sheet as mentioned above. To achieve this it is sufficient to wash these surfaces with water and soap or any neutral, non-
abrasive detergent product. CAREFULLY RINSE and wipe the surfaces dry. Never scrub stainless steel with wire if necessary use a non-stick
scourer or similar and scrub in the same direction as the stainless steels polished finish.
5.4 MAINTENANCE OF THE GAS SYSTEM
To ensure long service life, safe and proper functioning, we recommended a full maintenance check twice a year by factory trained
engineers (Dismantling of burners, inspection and cleaning of venturis, cleaning jets, adjustment of air rings, cleaning of vents, checking for
possible leaks, greasing gas taps, checking control, regulating and safety accessories…).
IF YOU NEED TO CHANGE THE TYPE OF GAS ENGAGE A QUALIFIED GAS FITTER.

Page 13 3BE390835NU – 07/18
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
6 RECOMMENDED AND FRONT LINE SPARE PARTS
Designation Code
Heating tangential fan 141614
Gas tap complete 165960
Gas tap complete + regulating 165961 / 165962
On / Off switch 300051
12 diameter black 4A 250V COSSE push-button 300157
On / Off switch 300176
Push-button 300766
Reed switch 300782
50°-300°C three-pole thermostat 301005
60-280°c single pole thermostat 301031
95°C thermostat 301048
400°C three-pole thermostat 301049
60-350°c single pole thermostat 301077
Oven top heating resistance 230V 302188
Oven top heating resistance 400V 302189
Oven bottom plate heating resistance 3300W 230V / 400V 302190 / 302191
Green indicator 230/400V, complete 308334
Ignition electrode M4 308480
2 point ignitor 308487
5 point ignitor 308488
Rc Filter 309629
Pilot flame nozzle diameter 40 310091
Pilot burner 310092
Gas thermostatically controlled valve 310137
Gas tap complete 310138 / 310139
650 long thermocouple, M9 fitting 310144
Pilot flame nozzle diameter 55 / reference A26 310154 / 310155
Range 160 3 flame pilot burner without nut 310272
Pilot flame nozzle diameter 41 / diameter 25 310273 / 310274
Range 200 thermocouple, length 850 mm 310276
Range 200 thermocouple, length 1200 mm 310277
Solenoid valve magnet + piston 310327
Pilot flame nozzle diameter 20 / diameter 45 311170 / 311172
Open burner pilot flame body 368146
7 GUARANTEE
PLEASE NOTE THAT NO GUARANTEE IS UNCONDITIONAL
Our guarantee applies only for normal use. That is, with the strict observance of the recommendations given in our instructions for use
and maintenance.
It will only be valid on condition that the periodical maintenance recommended has been carried out by factory trained engineers.
All appliances are, subject to the above limitations, normally guaranteed for a period of one year, from the date invoice. In the event of
a breakdown due to a visible or hidden defect, our equipment will be repaired at our expense, including parts and labour costs.
To benefit from our guarantee, our appliances must not have been modified in any way or repaired using parts which are not genuine
and approved for such use or where repairs have been undertaken by personnel who are not qualified or factory trained.
In case of breakdown or failure we should be informed in writing at the earliest opportunity of the nature of the problem. In no
circumstances should the defect be remedied by the user or a third party.
Regular service inspections and maintenance by our engineers are an essential condition for correct and reliable operation of our
equipment. Such service and maintenance operations can and must only be carried out by our technicians, who are not only fully qualified but
also trained to do so. They have the right tooling, original spare parts and are given regular training updates on the appliances. Periodic
servicing is essential; it is carried out at a cost but guarantees reliable operation of our appliances
The timing of service and maintenance is relative to the conditions of use. In the event of heavy use certain operations will need to be
carried out more frequently.
WARNING! Damage caused by connecting our appliances to a power supply which does not comply with the data plate (voltage,
reversal of phase/neutral conductors..) or where phase order cannot be checked (this is important for three-phase motors, fan direction,
electric rams,...) will under no circumstances be covered by warranty.
For this reason we advise against connecting appliances until the electrical and gas supplies can be checked and compared with
details on the data plate.