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OM-BPM-15/30/40G(C,A) (CE) INTERNATIONAL
COOKING
1. To simmer or slowly heat an item, set the dial at 210°F (99°C) or lower. Put the
cover down to minimize moisture loss, or leave it up to help dry or reduce the
product. Set the thermostat higher to cook or drive off moisture faster. You may
adjust the thermostat to any setting to cook the item exactly as required.
2. Standing to one side of the pan (to avoid the steam that will be released) grasp
the nearer corner of the cover handle and raise the cover. The cover will stay
in the open position until you push it down.
3. To pour product, remove grease, or assist in cleaning, first raise the cover, then
tilt the pan forward by turning the tilting handwheel. When you stop turning the
wheel, the pan body will hold its position.
SEQUENCE OF OPERATION
The following “action-reaction” outline is provided to help understand how the
braising pan works.
1. When the power switch is turned on, it starts the spark igniter and opens the
automatic valve for the pilot burner. The spark ignites a pilot flame, which
heats the sensor. The sensor then sends a signal to turn off the spark. The
flame thereafter acts as a standing pilot until the power is turned off.
2. If the pilot flame is not sensed within 70 seconds after spark begins, a timer
shuts down the entire operation. To attempt a second trial for ignition, turn off
the power switch. Check the gas supply valves and wait five minutes before
trying again by switching power on. If there is still no pilot flame in four tries,
close all valves, turn off the power, and contact an authorized Service Agency.
3. When the operator sets a temperature on the controller, it allows the automatic
gas valve to admit gas to the main burners, where it is ignited by the pilot
flame. When the braising pan reaches the set temperature, the relay switch
opens. This stops the signal to the gas control valve and shuts off gas to the
main burner. The pilot flame remains lit. When the pan cools below the set
temperature, the relay switch closes and starts another cycle. On and off
cycling continues and maintains the pan at the desired temperature.
This action is indicated by the Heat indicator light.
4. The controller controls heating by alternately calling for flames at the full
capacity of the main burners and then signaling the control to shut the burner
off completely. Because the control works in this “all or nothing” way, the
pan heats as fast as it can until it reaches the set temperature. Turning the
temperature dial to a higher temperature will cause heating to continue longer,
until the pan reaches the higher temperature, but it cannot make the pan heat
any faster.
5. The pans are protected from overheating by a secondary thermostat. If the pan
temperature rises above 425º F (218°C), the thermostat causes the automatic
gas control valve to close. When the pan cools, the thermostat automatically
resets and permits normal operation to continue.
6. The tilt switch will shut off all burners whenever the braising pan is tilted 10
degrees or more from the horizontal.
7. A gas pressure regulator, which controls gas pressure at the burner manifold
is built into the gas control valve.
8. Turning the tilting handwheel turns a worm gear, which turns a gear wheel
on one of the trunnions which support the pan body. Turning the gear wheel
produces the tilting action.
NOTE: Neither model will heat (operate) when the braising pan has been tilted 10
degrees or more from the horizontal.
CLEANING
WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS AND ELECTRICAL
EQUIPMENT. DO NOT USE A HIGH PRESSURE HOSE 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: DO NOT SPRAY WATER DIRECTLY ON BURNERS AND GAS COMBUSTION
CHAMBERS.
NOTICE:
NEVER LEAVE A CHLORINE SANITIZER IN CONTACT WITH STAINLESS STEEL
SURFACES LONGER THAN 30 MINUTES. LONGER CONTACT CAN CAUSE
CORROSION.
Use a brush, sponge, cloth, plastic or
rubber scraper, or plastic wool to clean.
Don’t use metal
implements or steel wool.
1. Before any cleaning operation, shut off the burner by turning the main power
switch to “OFF”. If water or cleaning solution will be sprayed, unplug the unit
from the electric power source, or shut off the power at the circuit breaker or
fuse panel.
2. Clean all food-contact surfaces soon after use, before the pan has cooled
completely. If the unit is in continuous use, thoroughly clean and sanitize both
interior and exterior at least once every 12 hours.
3. Scrape or rinse out large amounts of food residues, then wash the inside
of the pan body with a mixture of hot water and soap or an appropriate
detergent, such as Mikro-Quat from ECOLAB. Follow the detergent supplier’s
recommendations on strength of the solution to use. Rinse the pan thoroughly
with hot water and drain completely.
4. To remove materials stuck to the equipment, use a brush, sponge, cloth, plastic
or rubber scraper, or plastic wool along with the detergent or soap solution.
To minimize the effort required in washing, let the detergent solution sit in the
pan and soak into the residue, or heat the detergent solution briefly in the pan.
Do NOT use any abrasive materials or metal implement that might scratch the
surface, because scratches make the pan hard to clean and provide places for
bacteria to grow. Do NOT use steel wool, which may leave particles imbedded
in the pan surface and cause eventual corrosion and pitting.
5. As part of the daily cleaning program, clean all external and internal surfaces
that may have been soiled. Remember to check such parts as the underside
of the cover, control console, etc.
6. 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.
7. The exterior surface of the unit may be polished with a recognized stainless
steel cleaner.
8. If the equipment needs to be sanitized, use a sanitizing solution equivalent to
one that supplies 100 parts per million available chlorine. Obtain advice on
the best sanitizing agent from your supplier of sanitizing products. Following
the supplier’s instructions, apply the sanitizing agent after the unit has been
cleaned and drained. Rinse off the sanitizer thoroughly.
9. If there is difficulty removing mineral deposits or a film left by hard water
or food residues, clean the pan thoroughly and then use a deliming agent,
such as Groen De-limer/De-scaler (PN 140513), in accordance with the
manufacturer’s directions. Rinse and drain the unit before further use.
10. If especially difficult cleaning problems persist, contact your cleaning product
representative for assistance.
