PASTA COOKER - Telenet Service
Contents
1. nr El Toque Blanche Grande Carte PASTA COOKER MANUFACTURER S INSTRUCTIONS Wi Part C User manual WARRANTY Ii To ensure the warranty on this equipment we recommend that you to comply with the DIT MANUFACTURER INSTRUCTIONS in this manual If you can not undertake the required maintenance operations our installation and service network is available to provide you with a personalised contract e The product delivered to you complies with current standards If any modifications are made the manufacturer can accept no responsibility whatsoever The manufacturer can not be held responsible in the event of incorrect use of the appliance These appliances are for professional use only and must be used by specialised personnel WARNING e Keep your manuals e Read the manual carefully before installation SO NIN AI2. Page 1 CONTENTS PASTA COOKER C USER MANUAL 8 Recommendations 9 Practical tips for use 10 Maintenance Warranty BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 2 8 RECOMMENDATIONS These appliances are for professional use only qualified personnel must use them Cooking appliances and their heating components can reach high temperatures BE CAREFUL not to burn yourself when handling accessories grills plates The appliance must be installed to current with regulations and standards in an area which is correctly ventilated For cleaning never use high pressure sprays or hoses Do not use the pasta cooker if the water level is not between the minimum and maximum levels Observe the maximum loads as indicated The warranty will not cover problems caused by failure to heed these recommendations BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 3 9 PRACTICAL TIPS FOR USE 9 1 LOAD LIMITS 3 baskets dimensions Recommanded load per basket Length x Width x Height mm kg 290 x 90 x 160 0 5 kg 9 2 USE Fillthe well up to the maximum level of the fron
3. 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 heavier conditions it will be necessary to carry out certain operations more frequently WARNING Damage caused by the connection of our appliances to a power supply which does not comply with the instruction plate voltage phase neutral cycles or with the phase order particularly important for three phase motors direction of ventilation jacks shall in no case be covered by our warranty This is why it is recommended that the appliances are only connected when power is available and these things can be checked BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex
4. mentioned above Notably in the well of boiling pans bratt pans bain marie Cleaning Aluminium or aluminised iron accessories The presence of aluminium or aluminised iron in a chlorinated solution considerably increases attack against stainless steel Do not leave accessories such as basket filters or any aluminium ovenware in tanks of boiling pans frying pans One night would be enough to attack stainless steel at the level of the contact points and on the surface of the product 10 3 MAINTENANCE OF STAINLESS STEEL SURFACES A minimum standard of cleanliness and maintenance is essential for metal surfaces to prevent dust metallic particles and deposits of all kinds that may alter the protective film mentioned Washing surfaces down with soapy water or a neutral non abrasive detergent is all that is required RINSE THOROUGHLY and wipe surfaces Never rub stainless steel with wire wool If necessary use scotch brite or equivalent product following the polishing direction of the stainless steel surface 10 4 INSPECTION AND MAINTENANCE Check the appliance is correctly operating after a new installation or after a routine service It is recommended to have the overall operation of the appliance checked at least once every year BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 7 GUARANTEE WARNING NO WARRANTY IS UNCONDITIONAL Our warranty only a
5. drains of combi ovens taps must be rinsed thoroughly and abundantly Use a nylon brush to strengthen the rinse action with clear water Salt concentration Salt which is an ordinary element in cookery often causes attacks pinholes in stainless steel Spillage on the cooking surfaces must be cleaned immediately Special case of boiling in a boiling pan Salting the water by throwing cooking salt into the tank presents risk The cooking salt by setting at the bottom of the tank may well before dissolving corrode the bottom in an irreversible way if the operation is frequent Water should be stirred until the salt has completely dissolved or table salt should be used Intensive use in brined environment Certain products such as sauerkraut acid juices seafood presence of salt and generally speaking brine should be given particular attention In case of occasional use and standard equipment this does not pose problem if they are thoroughly and systematically cleaned after each use In case of intensive treatment cooking equipment Cooking ovens boiling pans should be chosen with steel specifically designed for this type of operation Mains water too chlorinated BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 6 At times certain water supplies have too high a chlorine content In these cases it is not rare to find the corrosion problems
6. ng of tiles after work or during regular service is often carried out with very aggressive products If the product is sprayed under pressure without caution the splashes beneath the appliances cause corrosion of bottoms and panels Even worst the vapour from these products if the premises are not immediately and forcefully ventilated fall on the equipment and can extend the corrosion to all surfaces Inappropriate cleaning products Bleach Acids Soda If products such as Bleach acids or soda dilutions all products not especially designed for use on stainless steels are used an irreversible attack occurs on the stainless steel surfaces Cleaning product applied at too high temperature All cleaning products become more aggressive if applied to a hot surface As a general rule the temperature must not be higher than 60C not to attack the stainless steel in an irreversible way Blackening of surfaces Cleaning product not properly rinsed If the interior surfaces once cleaned are not thoroughly rinsed in order to eliminate any trace of cleaning product the latter with time will carry on its action and risk provoking corrosion Even worst if this interior surface reaches temperatures higher than 60 Inside an oven a well cooking top the problems mentioned previously will inevitably occur Stagnation of cleaning products In the same way any zone that can retain some cleaning products particularly gutters
7. pplies to normal usage i e in strict compliance with the recommendations indicated in our service and maintenance notices It is also only valid if our technicians carry out the regular recommended service and or inspection visits Subject to the above reservations our appliances are normally guaranteed for a period of one year running from their date of manufacture In the event of breakdowns due to defects or to constructional errors either apparent or hidden throughout the period of warranty our appliances are repaired at our cost parts and labour included For the warranty to be effective our appliances should not have been modified nor repairs carried out with parts which are not original or approved by us or by non qualified personnel or those who have not been trained by us In the event of a breakdown or failure the purchaser should inform us in writing as soon as possible of any defects attributed to our appliances No attempt should be made to remedy the defect directly or via 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 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
8. rd steel do not imagine that stainless steel is indestructible 3 main factors of corrosion should be checked The chemical environment In general Diverse brines Salt concentration Sauerkrauts Chlorides particularly in Cleaning products Bleach Temperature Any chemical environment has its aggression towards stainless steel considerably increased at higher temperature Time The more important the contact time between stainless steel and the chemical environment is the more perceptible the consequences of the corrosion will be The combination of these three factors can lead to the destruction of interior surfaces even those of high quality stainless steel Note when a stainless steel corrodes it is extremely rare that it comes from the steel itself Generally inappropriate or badly used cleaning products bad maintenance or extreme conditions of use are often the cause of the problems encountered WARNING The manufacturer can not be held responsible for cases of corrosion encountered in these conditions and no warranty will then apply A list of the most frequent cases is given below so that you can identify these possible causes and maintain your equipment s service life as long as possible BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 5 10 2 THE MOST COMMON CAUSES OF CORROSION Floor cleaning The cleani
9. t skim platform Heat the water by setting the thermostat to maximum SNS Heating indicator When boiling salt to taste Attention please read the paragraph concentration of salt in the maintenance chapter Immerse one or more panniers Reduce the temperature if necessary by turning the dial to the required level 0 to 100 adjustment Maintain the water level 9 3 SKIMMING THE STARCH To skim off the starch add water so that it overflows from the area at the front of the unit designed for this process This operation can be undertaken occasionally as required or the water can be left on all the time on a very low flow rate BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 4 10 MAINTENANCE 10 1 ABOUT STAINLESS STEELS A stainless steel is a type of steel designed to allow a thin protective film to form on the metal surface and to protect it against corrosion Oxide film resulting from the chemical reaction of oxygen on the metal surface Any element disturbing the formation of this film or making its partial destruction easier Food deposits overflows stagnant liquids affects stainless steel resistance to corrosion If the composition of stainless steel allows it to resist certain chemical aggressions better than standa
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