Electrolux Thermetic Operation Manual
Thermetic
TILTING PRESSURE BRAISING PANS, ELECTRIC
(GX........)
US OPERATING AND SAFETY INSTRUCTIONS
Doc. 62.9696.01
Edition 1
03.2005
CONTENTS
I GENERAL INFORMATION .........................................................................3
1. INSTRUCTIONS FOR SAFETY AND USE ......................................................................... 3
2. TECHNICAL DATA ............................................................................................................. 4
3. PACKAGING ....................................................................................................................... 4
4. TESTS / CERTIFICATES .................................................................................................... 4
5. SPECIFICATION PLATE .................................................................................................... 4
6. SERIAL NUMBER YWWXXXXX ......................................................................................... 4
7. FURTHER DOCUMENTS ................................................................................................... 4
II OPERATING INSTRUCTIONS ....................................................................5
1. DESCRIPTION/ CONSTRUCTION ..................................................................................... 5
2. INITIAL OPERATION .......................................................................................................... 5
3. STANDBY ........................................................................................................................... 5
4. AUTOMATIC CONTROL .................................................................................................... 6
5. LID LOCK ............................................................................................................................ 8
6. ADDITIONAL EQUIPMENT .............................................................................................. 10
7. WORKING RULES ............................................................................................................ 10
8. CLEANING ........................................................................................................................ 13
9. TROUBLESHOOTING ...................................................................................................... 13
10. TREATMENT OF COMMERCIAL KITCHEN APPLIANCES ............................................ 13
GENERAL INFORMATION
I . GENERAL INFORMATION
1. INSTRUCTIONS FOR SAFETY AND USE
1.1 INSTALLATION AND INITIAL OPERATION
S The installation, adjustment and initial opera-
tion of the appliance must be carried out
according to the manufacturer's instructions
and only by an authorised specialist.
S Installations for the supply of electricity and
gas must be carried out by approved specialists in compliance with specific national and
local regulations. They bear the responsibility.
S The appliance must not be placed in opera-
tion until the user has become familiar with its
operation. The operating instructions and the
related safety precautions must be followed
precisely. Follow strictly the attention and
warning label indications on the appliances.
1.2 OWNER'S OBLIGATIONS
S The manager is responsible for ensuring that
all components relevant for safety are in perfect working order at all times. The operating
condition of these components must be examined by an authorized technician at least once
a year and any defects remedied if required.
1.3 USE AS PRESCRIBED
S The appliance must only be used for cooking
food in commercial kitchens. The appliance
has only been approved for supervised operation by trained persons.
S Closed containers (jars, cans, bottles, tubes,
etc.) must not be heated owing to the danger
of bursting and injuries.
S During pressureless cooking the filling of the
appliance must never rise above 1.6“ (4 cm)
below the boiler rim. Depending on the type
of food to be cooked, filling must be less so
as to prevent bubbling over.
S During pressure cooking the pan must be
only half or less filled.
S This appliance must not be used for deep fat
frying purposes. Do not use large cuantities
of oil. The appliance must not be operated
close to materials and vapours which constitute a fire hazard.
S During operation, no objects are to be placed
on the lid
1.4 SAFETY-CONSCIOUS WORKING
S Overheated oil can self-ignite. Never leave
braising oil unattended.
S Never quench burning oil with water, but
smother the flames with the cover or a wet
cloth.
S Devices on wheels set up in block configura-
tion must be checked before each start-up
whether the potential equalization is connected with the neighbour equipment. The
connection may be done only by authorized
technical personnel.
S Spraying the appliance or parts of it with a
high-pressure cleaning device may cause
malfunctions and is not to be done.
S To avoid damage to the appliance, do not let
water flow from the mixer tap onto the cooking plates.
S When putting oil, fat, water or ingredients in
the preheated hot boiler, they may splash danger of burning!
S Always use the handle to open the cover.
Note that while doing so, hot air or steam
may flow out or hot fat may spit out - danger
of burning!
S Keep your distance from the lid closing area
when closing the lid - danger of injury!
S To avoid damage to the appliance the mixer
tap outlet must be to the front before the lid is
opened or closed.
S Tilting is only to be carried out slowly to avoid
the contents spilling over the rim.
S Hot steam can be expelled on opening the
lid. Staff must take appropriate measures
(stand well back) to avoid injuries.
S The area around the tilting boiling pan must
be kept free. Tilting is only to take place with
the lid fully open - danger of burning!
S If the operator observes the change in the
lock, the lid must not be closed and the appliance must not be used for pressure cooking.
The Customer Service must be contacted
immediately.
S Devices on wheels set up in block configura-
tion must be checked before each start-up
whether the potential equalization is connected with the neighbour equipment. The
connection may be done only by authorized
technical personnel.
S Appliances on wheels must be fastened with
the wall.
1.5 AFTER-SALES SERVICE AND REPAIR
S In the event of a permanent fault which inter-
feres with operation, the appliance must be
switched off and disconnected from the
power supply.
S Repair, maintenance work and other adjust-
ments are only to be carried out by an authorized specialist. The valid local and national
regulations must be observed. This applies
especially to burners, ignition, safety and control elements. Parts requiring replacement are
only to be replaced by original spare parts.
Periodic tests for gas leaks must be carried
out. A service contract is recommended.
S Cleaning and maintenance must be done only
when the heating surfaces are cold. Do not
use inflammable liquids to clean the appliance.
S An obligatory service check is required
annually.
62.9696.01 Page 3
GENERAL INFORMATION
2. TECHNICAL DATA
Electr.
PNC
Appliances
9CHG583299
9CHG583300
9CHG583301
9CHG583302
9CHG583303
9CHG583304
9CHG583305
9CHG583306
9CHG583307
9CHG583308
9CHG583309
9CHG583310
Appliance type Width
Depth
Height
GXWBOEOOOO
GXXBOEOOOO
GXYBOEOOOO
GXWDOEOOOO
GXXDOEOOOO
GXYDOEOOOO
GXWEOEOOOO
GXXEOEOOOO
GXYEOEOOOO
GXWHOEOOOO
GXXHOEOOOO
GXYHOEOOOO
47.2
35.4
27.6
(1200
900
700)
63
35.4
27.6
(1600
900
700)
inch
(mm)
Feet,
Wheel
Height
7.9
(200)
Power
kW lt
12.2
18.2
Boiler
size
(gal)
60
(15.9)
90
(23.8)
100
(26.4)
150
(39.6)
3. PACKAGING
All the packaging materials used are environmentally friendly.
They may burnt at an incineration plant or sent for recycling.
4. TESTS / CERTIFICATES
All electrical appliances are UL 197 and NSF/ANSI 4-2002 and
NSF/ANSI 8-2002 tested.
The appliance noise level is negligible. The statutory guidelines
are fulfilled; the sound pressure level is less than 70 dB (A).
5. SPECIFICATION PLATE
The specification plate (E) is located in each case inside and
outside on the right of the control panel (C).
6. SERIAL NUMBER YWWXXXXX
The serial number of the appliance is marked on the type
plate. The 8 digits give following information:
Y last digit of the year of production
WW week of production
XXXXX running number
7. FURTHER DOCUMENTS
• Installation instruction
• Service manual
• Wiring diagram
• Spare parts list
Page 4 62.9696.01
II . OPERATING INSTRUCTIONS
OPERATING INSTRUCTIONS
1. DESCRIPTION/ CONSTRUCTION
The tilting pressure braising pan with polished chromium nickel
steel plated bottom essentially serves three purposes, which
can also be combined with one another:
• Roasting, Browning, Stewing, Preparation of sauces
• Cooking, Pressure cooking, Sauteing, Steaming, Boiling
• Pressureless steaming, Pressure steaming, Braising
TILTING PRESSURE BRAISING PAN
The appliance is totally constructed externally and internally of
corrosion-resistant chrome nickel steel. The appliance is floor
mounted on the two consoles. The pan is supported on bearings which allow it to tilt. Precise amounts of food can be
poured out of the pan by turning the knob of the appliance
which features motorized tilting. A precise, state-of-the-art
electronic microprocessor control system with digital preselection of temperature, cooking time, starting time and steam condensation ensures perfect adherence to the pre-programmed
cooking functions. The methods used for roasting and cooking
are the same as those in normal roasting pans or cooking
appliances. The steaming procedure refers to gentle, rapid
and uniform cooking alternatively without pressure in the temperature range up to 212°F (100°C) or under saturated steam
pressure of 0,4 bar (228°F, 109°C) positive pressure. The
cooking time decrease sharply with increasing cooking temperature:
Temperature 212°F (100°C) 228°F(109°C)
Pressure 0 5.8 psi (0,4 bar)
Cooking time % 100 54
The pan can be loaded with the following Gastro-Norm containers of size GN1/1:
Type Number GN 1/1 max.depht of the
containers mm
60 LT 2 150
90 LT 2 250
100 LT 3 150
150 LT 3 250
Depending on the type of food, perforate or imperforate containers are used. The former are most frequently used for
steaming. Perforated containers are used for food from which
the water is to be removed (e.g. vegetables). Imperforate containers are for food which is to remain moist in the water. The
containers are either placed directly on the inserted perforated
base or are hung in the frames provided. The appliance must
not be used for deep fat frying.
Technical data:
Type El. power rating Cooking area Capacity
kW mm lt gal
60 LT 12,2 620 x 490 x 220 67 17.7
90 LT 12,2 620 x 490 x 290 94 24.8
100 LT 18,2 990 x 490 x 220 104 27.5
150 LT 18,2 990 x 490 x 290 145 38.3
bLid knob
c Pressure lid
d Suspension
frame
ePan
f GN 1/1 con-
tainer
g Bottom grid
h Control ele-
ments
iConsole
k Support
m Spout
n Tilting devices
s Steam baffle of
lid regulation
and safety valve
t Steam baffle of
steam release
valve
Fig. 1 Construction
2. INITIAL OPERATION
Thoroughly wash the entire pan with hot soapy water, rinse it
with clean water and allow it to dry. The new pan should then
be heated up at a temperature of 320°F (160°C) for about 30
minutes.
Tilting pans with polished steel bottoms should additionally be
treated as follows: load the cold pan with good quality roasting
fat (lard, butter) and about 2“ thick raw potato slices. Then
lightly roast the potato slices for about 60 minutes, turning
them several times. As a result of this treatment, the bottom
loses its metallic flavour. Empty the pan and rub it thoroughly
with a dry cloth or absorptive paper.
Do not use oil or vegetable fat for the above procedure.
3. STANDBY
Check each time before use:
D The lid regulation and safety valve must be built in cor-
rectly.
D Operating elements must not be damaged.
D The correct function of the lid lock elements must be
checked.
Filling
Fill with water via mixer unit or hose. Maximum fillings see
chapter „Filling“. Salt is only to be added in dissolved form. It
must not be added to an empty pan. Use only a wood or plastic
spatula for stirring.
Heating up time
After filling with liquid produce, the appliance can be switched
on. The lid should be kept closed during heating to reduce
energy losses and heating time. At full power, the maximum
heating-up times from 68°F (20°) to 194°F (90°C) for pans full
of water correspond to the values listed below. Heating-up
times are reduced when pans are only partially filled. Whilst full
power is required for initial heating, this is not the case for further cooking. The power requirements for cooking with lid open
is many times that with the lid closed. The lid should therefore
always remain closed during cooking.
The heating-up time in (minutes) for an empty pan from 68°F
(20°) to 446°F (230°C) is approx.:
Type Pan empty Water 100% Water 50%
60 LT 14 30 17
90 LT 14 45 24
100 LT 15 34 20
62.9696.01 Page 5
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