Toque Blanche TILTING BRATT PANS
Contents
1. E Toque Banc TILTING BRATT PANS ELECTRIC MANUFACTURER S INSTRUCTIONS Part C User manual l WARRANTY To ensure the warranty on this equipment we recommend thas you to comply with the MANUFACTURER 1 INSTRUCTIONS in this manual ii If you can not undertake the required maintenance operations our installation and service network is available to provide you with a personalized contract WARNING I 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 e These appliances are for professional use only and must be used by specialised personnel Keep your manuals Read the manual carefully before installation2. BONNET Page 13 CONTENTS TILTING BRATT PANS ELECTRIC C USER MANUAL ig 8 9 Recommendations Practical tips for use Maintenance Warranty BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 14 C USER MANUAL 7 RECOMMENDATIONS WARNING eThese appliances are for professional use and must be used by qualified personnel The appliance must be installed to current with 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 For cleaning never use high pressure sprays or hoses All forms of cooking using water can be performed in bratt pans stainless steel bottom e Always work with the well in the down position Never heat the appliance with the well empty ePay carefull attention when frying The base of the well can reach temperatures of 350 C BE CAREFUL NOT TO BURN YOURSELF During deglazing operations take care to avoid splashes or spills BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z
3. 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 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 wh
4. I Mitry Compans 77292 MITRY MORY Cedex Page 15 8 PRACTICAL TIPS FOR USE 8 1 WELL SURFACE AND VOLUMES Dimensions Height x width x depth Effective area area Nominal capacity Models inmm in indim in litres 8 2 BEFORE FIRST USE After manufacture the tanks are tested for and protected against corrosion with paraffin oil The appliances must be thoroughly cleaned before use A liquid household detergent used with hot water ensures this to be done properly Rinse thoroughly 8 3 WATER SUPPLY FOR BRATT PANS OPTION Hot water Cold water Remark On bratt pan the water supply and heat settings are on the same label BONNET CIDELCEM GRANDE CUISINE Si ge social B N N ET Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex 8 4 USE Fill bratt pan with product to be cooked Start heating INDICATOR OFF HIGH HEAT POSITION LO PO 8 5 WELL TILT Lower the crank handle Page 16 Turn the temperature control to the requisite level The On indicator lights up To turn to high heat and low heat positions turn control as indicated on the diagram NOTE A safety thermostat automatically limits the temperature of the well bottom to 350 C eBRATT PAN WITH MANUAL TILT Tur
5. ersible 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 or 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 20 9 3 MAINTENANCE OF STAINLESS STEEL SURFACES A mi
6. gned 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 particularly 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 irrev
7. n raw 98 and baste tables 3 180 Reduce baste salt Vichy carrots 98 180 Reduce the shallots Pilaff rice 90 Roll the rice baste volume twice 1 Frying 2 Cooking with water 3 Stew BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 18 9 MAINTENANCE 9 1 ABOUT STAINLESS STEELS e 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 If the composition of stainless steel allows it to resist certain chemical aggressions 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 corrosio
8. n the crank clockwise to pivot the well into the drain position BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 17 8 6 SOME EXAMPLES OF CAPACITIES AND COOKING TIMES TIME TEMPERATURE gt PRODUCTS PRACTICAL ADVICE Meats 1 Omelette 180 Cook roll Deep frozen 190 Fry on both sides mince Pork chops 170 Fry uncovered cook uncovered Fish 1 Fish fingers 180 Fry at high heat and turn to cook uncovered Fish fillets 165 Fry without browning and finish uncovered Vege ables Sauteed 180 Drain before cooking potatoes 180 Brown and simmer Ratatouille 95 Meats 2 Hot pot 98 Seal cool cook Poultry 80 Skim during cooking Loin of Veal 70 Desalt when cold seal poach or Venison Fish 2 Tuna steaks 85 Green ve getables Potatoes 98 Cold start skim salt Carrots Cold start skim Green beans 98 Poach lid open 100 Dry vege tables 2 Dry beans 90 Creole rice 98 Pasta 98 2 Soup 2 Broth 98 Poach cook mix if necessary Poach ground shells Bisque 80 skim strain Meats 3 Stewed beef 220 Brown and then simmer 98 over a low heat Braised beef 180 Brown together with the 120 vegetables Cook with the lid on and closed Sauteed 180 Brown and then simmer over poultry 80 a low heat Fish 3 In sauce 180 Brown with garniture 90 then cook lid closed Vege Endives 180 Brow
9. n 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 9 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 product 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 19 Inapprppriate cleaning products Bleach Acids Soda If products such as Bleach acids or soda dilutions all products not especially desi
10. nimum 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 9 4 BRATT PANS Cleaning operations must always be carried out when the well is in the horizontal position This means the heating system and the components are protected against spills and splashes BONNET CIDELCEM GRANDE CUISINE Si ge social Rue des Fr res Lumi re Z I Mitry Compans 77292 MITRY MORY Cedex Page 21 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 visits 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
11. y 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
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