Toque Blanche ELECTRIC BOILING PANS
Contents
1. al Toque Blanche Mi ELECTRIC BOILING l PANS MI DIRECT HEAT li AND BAIN MARIE MANUFACTURER S INSTRUCTIONS J Part C User manual nil WARRANTY To ensure the warranty on this equipment we recommend thas you to comply with the 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 personalized contract WARNING The product delivered to you complies with current standards If any modifications are made the manufactureer 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 Keep your manuals2. Read the manual carefully before installation Page 17 CONTENTS ELECTRIC BOILING PANS DIRECT HEAT AND BAIN MARIE C USER MANUAL B R COMIMENAUONS kk kk ank sas viaa ennemie ess entire stone ans 18 9 Practical tips TON USO atann nes ek e ker seraient 18 DOMINI S m m T 22 WV API AN MY T bi kinbe kre 25 BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 18 C USER MANUAL 8 RECOMMENDATIONS WARNING These appliances are for professional use and must be used by qualified personnel The appliance must be installed to current regulations and standards in an area which is correctly ventilated eCooking appliances and their heating components can reach high tempeartures BE CAREFUL not to burn yourself when handling accessories grills plates eFor cleaning never use high pressure sprays or hoses THIS APPLIANCE IS NOT TO BE USED AS A DEEP FAT FRYER OR BRATT PAN 9 PRACTICAL TIPS FOR USE 9 1 TANK DIMENSIONS AND VOLUMES DIMENSIONS HEIGHT X DIAMETER EFFECTIVE VOLUME MODELS IN MM IN LITRES 465 x 422 9 2 GENERAL POINTS Bain marie boiling pans are better suited for cooking delecate dishes than direct heat b
3. F CAPACITIES AND COOKING TIMES TEMPERATURE gt Time Load Practical advice V MA 60 Boiled beef with vegetables 98 120 20 kg Blanche co ol cook Poultry 80 70 20 piec Skim during cooking Veal Venison 70 150 3 piec Cold desalt Blanche Poach in savoury broth Tuna steacks 85 30 20 kg Poach in fumet skim Potatoes 98 55 40 kg Cold start skim salt Carrots 98 65 40 kg Cold start skim Green beans 100 45 40 kg Poach lid open Dry beans 90 90 21 kg Cold start Creole rice 98 15 17 kg Warm start salted water coo Pasta 98 10 13 kg Poach stir cool Broth 98 55 60 litres Poach cook mix if necessary Bisque 80 55 60 litres Poach ground shells skim str ain Cream dessert 70 35 60 litres Sift clear cool tank BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 22 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 e f the composition of stainless steel allows it to resist certain chemical aggression
4. OLUTION If the jacket is accidentally filled when the boiling pan is hot Turn off the source of heat Half open filling tap A 2 turns Allow the steam and surplus water to escape for 2 or 3 minutes if necessary increase the speed of the operation by opening the safety valve As soon as no more water is discharged completely open the tap and follow the operating instructions as described in 9 4 BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 20 9 5 USE Fill the boiling pan with the product to be cooked Start heating l TNR HEAT OFF POSITION Z INDICATOR A E d Lf y ee Turn temperature control to the requisite level The IAM On indicator lights up Av a SAFETY L INDICATOR Ve LOW HEAT Reduce heat as soon as the product has been brought POSITION to boil or has reached the right temperature Ni To turn from high heat to low heat position turn DEN E l control as indicated on the diagram 9 6 BOIL DRY SAFETY SYSTEM For Bain marie boiling pans a safety service cuts off the heat in the absence of water in the jacket Fill tank see Section 9 4 BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 21 9 7 SOME EXAMPLES O
5. oiling pans Boiling pans and direct heat boiling pans in particular must never be heated without product in the tank otherwise this can cause irreversible damage to the tank bottom 9 3 COOKING MILK Cooking milk is a delicate task which is preferably done in a bain marie boiling pan It is recommended that you rinse the tank out with water between batches After draining the tank cool it with water in order to prevent any trace of milk remaining on the sides and bottom from sticking and burning BONNET CIDELCEM GRANDE CUISINE Si ge social B O N N ET Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 19 9 4 FILLING OF DOUBLE PAN FOR BAIN MARIE BOILING PANS Every morning fully open tap A until water runs out i LL of the overflow N Slowly close it filling stops allow surplus water to drain then close completely The appliance is now ready for use Tank fill D e ga Note during filling do not operate safety valve Tank drain WARNING Only use the jacket filling tap in the morning when the boiling pan is cold Water consumption by the appliance is sufficiently low to ensure jacket service throughout the day Never use the tap during use or when the double pan is hot This is because if steam saturates in the jacket and then condenses it may result in a water level which is higher than the authorised maximum This may result in hot water being discharged by the safety valve S
6. r aluminized iron accessories The presence of aluminium or aluminated 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 BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 24 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 mentionned 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 BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 25 WARRANTY WARNING NO WARRANTY IS UNCONDITIONAL Our warranty only applies to normal usage i e in strict compliance with the recommendations indicated in our service and maintenance notices It is also only valid if the regular recommended service and or inspection visit
7. roduct is sprayed under pressure without caution the splashes beneath the appliances cause corrosion of bottoms and panells 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 BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 23 Inapprppriate cleaning products Bleach Acids Soda If products such as Bleach acids or soda dilutions all products not especially designed 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 60 C 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 which can retain some cleaning products pa
8. rticularly gutters drains of combi ovens taps must be rinsed thoroughly and abundantly Use a nylon brush to strenghten the rinse action with clear water Salt concentration Salt which is an ordinary element in cookery often causes attacks pin holes 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 settling 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 At times certain water supplies have too high a chlorine content In these cases it is not rare to find the corrosion problems mentionned above particularly in tanks of boiling pans frying pans bain marie Cleaning Aluminium o
9. ry 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 to only connect the appliances 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
10. s are carried out by our technicians 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 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 necessa
11. s better than standard 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 The cleaning products Bleach Temperature Any chemical environment has its aggressivity 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 inapprpopriate 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 causesand maintain your equipments service life as long as possible 10 2 THE MOST COMMON CASES OF CORROSION Floor cleaning The cleaning of tiles after work or during regular service is often carried out with very aggressive products If the p
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