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BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
- Unlock the ventilation duct and open it by pulling it towards you (see figure paragraph 8.5 further
on) for 10 GN2/1 and 20 level ovens. For other models leave the ventilation duct in place.
- Thoroughly spray the sides and exposed rear panels with cleaning product
Use a product specifically intended for cleaning the cavity of professional stainless steel ovens.
- Close and lock the ventilation duct if appropriate.
- Thoroughly spray the cooking cavity.
- Put the runners or cooking module back in the oven.
- Spray the runners or module and the inside face of the door.
- Close the door.
- The cleaning cycle will start automatically and lasts 33 minutes. The time display indicates the
remaining cycle time and the temperature display shows the set cycle temperature.
- At the end of the cleaning cycle the temperature display alternates between End and the ovens
set temperature. The time display reads "00 00" and the oven alarm sounds (the buzzer sounds
5 times).
DESCALING: Every day if necessary.
If there are any mineral deposits (whitish specks) as a result of un-softened water in the cooking
chamber this must be removed daily.
Repeat the procedure above completely but using a descaling agent especially designed for descaling
stainless steel.
Spray the product on the areas covered by scale (Fans, heating elements, walls).
8.3 MATERIEL USE FOR COOKING CORROSIVE PRODUCTS (Sea fish, sauerkraut)
The materials used intensively and regularly for cooking corrosive products, such as sea fish,
sauerkraut, …, should be cleaned carefully and systematically after each use.
8.4 AERATION OF THE ELECTRONIC COMPARTMENT
Cooling the electronic compartment is ensured by means of the ventilation apertures at the right front of
the equipment.
Once a week, check that the aeration grid is clean and not obstructed by dust by cleaning its surface
with a dry cloth.
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