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OM-BPM-15/30/40E(C,A) (CE) INTERNATIONAL
3. Routine Clean-Up
After each use, turn the control and power switch to “OFF” and clean all food
contact surfaces to ensure proper sanitation. At the end of the day, or at least
once every 24 hours, turn off the heat and shut off electric power to the unit
and clean both the interior and exterior of the pan. See CLEANING section for
more detailed cleaning instructions.
SEQUENCE OF OPERATION
The following “action-reaction” outline is provided to help you understand how the
braising pan actually functions.
When you turn the main power switch to “ON” and set the temperature, the
contactors close and power flow to the heating elements and indicator light.
When the pan temperature reaches the value set on the dial, the relay switch
opens and causes the contactors to open. This stops the flow of power to the
heating elements and the indicator light. As soon as the controller senses that the
pan is cooling below the set temperature, the relay closes, the contactors close,
and the heaters and indicator light come on again.
This on and off cycle continues, maintaining the pan at the set temperature. This
is why the indicator light on and off cycling is seen during normal operation. If the
pan temperature exceeds 400°F (204°C) for any reason, a high-limit thermostat
shuts off the power until the pan cools. At that point, the thermostat automatically
resets to permit normal operation to start again.
Turning the main power “OFF” shuts down all control and heating circuits.
The heating is controlled by alternating between feeding full power and completely
cutting power off. The pan heats as fast as it can until it reaches the set temperature,
no matter what that temperature is. Turning the dial to a higher setting will cause
heating to continue longer, until the pan reaches a higher temperature, but it
cannot make the pan heat any faster.
Manual tilt models, turning the hand wheel rotates a shaft, which turns a gear
wheel on one of the trunnions supporting the pan body. Turning the gear produces
the tilting action.
Power tilt models, pushing the up/down switch operates a gear motor which turns
shaft and gear wheel as described above.
For all braising pans, the power to the heaters is cut off when the pan is tilted past
a slight inclination of 10°. It is acceptable to cook with the pan tilted forward at a
small angle (about 5 - 7°) to let liquids collect to front of pan or allow them to drain
out of the draw off valve.
CLEANING
WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS AND ELECTRICAL
EQUIPMENT. DO NOT USE A WATER JET SPRAY, HIGH PRESSURE HOSE,
OR STEAM TO CLEAN THE CONTROL CONSOLE, ELECTRICAL CONNECTIONS,
ETC.
CAUTION: MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES, MUCOUS
MEMBRANES AND CLOTHING. PRECAUTIONS SHOULD BE TAKEN TO WEAR
RUBBER GLOVES, GOGGLES OR FACE SHIELD AND PROTECTIVE CLOTHING.
CAREFULLY READ THE WARNINGS AND FOLLOW THE DIRECTIONS ON THE
LABEL OF THE CLEANER TO BE USED.
WARNING: BEFORE ANY CLEANING OPERATION, TURN THERMOSTAT DIAL TO “OFF”
TO CUT ANY POWER TO THE HEATING ELEMENTS. BEFORE CLEANING ANY
PART OTHER THAN THE INSIDE OF THE PAN, DISCONNECT ELECTRICAL
SUPPLY AT CIRCUIT BREAKER OR FUSE BOX.
CAUTION: NEVER LEAVE A CHLORINE SANITIZER IN CONTACT WITH STAINLESS STEEL
SURFACES FOR LONGER THAN 30 MINUTES. LONGER CONTACT CAN CAUSE
CORROSION.
CAUTION: KEEP CAUSTIC COMPOUNDS SUCH AS FRYER BOILOUT CLEANERS
AWAY FROM ALUMINUM PARTS OF THE LID HINGE SYSTEM AND THE
COUNTERBALANCE ASSEMBLY. HIGHLY CAUSTIC COMPOUNDS COULD
DAMAGE THIS MATERIAL.
Use a brush, sponge, cloth, plastic or
rubber scraper, or plastic wool to clean.
Don’t use metal
implements or steel wool.
BRAISING PAN
1. Suggested Tools
a. A good stainless steel cleaner
b. Brushes in good condition
c. Cloth for cleaning controls
d. Chlorine sanitizer
e. Heavy Duty Cleaner (if required)
2. Procedure
1. Clean all food-contact surfaces soon after use. It is best to clean the pan
before it has completely cooled. If the unit is in continuous use, completely
clean and sanitize both the inside and outside at least once every 12 hours.
2. To remove any large amount of food left in the pan, tilt the pan all the way
up and flush it with lukewarm water. Do not damage the surface of the pan
by scraping it with a metal tool. Scratches make the surface more difficult to
clean, and provide ideal breeding places for bacteria.
3. Following the supplier’s directions, make up a warm solution of the cleaner.
Carefully wash the inside and outside of the pan body with the cleaning
solution.
4. Use a cloth moistened with cleaning solution to clean controls, the control
console, and electric conduit.
5. Rinse the pan very well with lukewarm water, and drain it completely.
6. As part of the daily cleaning program, clean all inside and outside surfaces that
may have been soiled. Remember to check such parts as the undersides of the
cover, the electrical console and other more remote spots. Clean between the
pan body and the consoles using a brush.
7. Controls and the control console may be cleaned with a damp cloth or sprayed
with a garden hose spray connected to city water supply. Do not use a pressure
sprayer directly on the unit or electrical parts.
8. To remove materials stuck to the equipment, use a brush, sponge, cloth, plastic
or rubber scraper, or plastic wool with the cleaning solution. To make washing
easier, let the cleaning solution sit in the unit and soak into the residue, or
heat the solution briefly. Do not use any gritty cleaner or metal tool that might
scratch the surface. Scratches make the surface harder to clean, and also
provide places for bacteria to grow. Do not use steel wool. Small bit of steel
wool left in the surface of the unit can cause rusting and pitting.
9. The outside of the unit may be polished with a recognized stainless steel
cleaner such as Zepper from the Zep Manufacturing Company.
10. When the equipment needs to be sanitized, use a sanitizing solution equivalent
to one that supplies 100 parts per million available chlorine. Get advice about
the best sanitizing agent from you supplier of sanitizing products.
11. Following supplier instructions, apply the sanitizing agent after the unit has
been cleaned and drained. Thoroughly drain off the sanitizer.
12. After the unit has been cleaned, sanitized and drained, let all surfaces air dry
unless the unit must be used again right away.
13. It is recommended that the unit be sanitized just before use. Follow the
directions of the sanitizer supplier.
14. About once a week (more often if the water is very hard), use a heavy duty
