B.Pro COOK CLASSIC 2.1 Guida rapida

Translation of the original operating instructions

COOK CLASSIC

2.1 / 3.1 / 4.1

COOK classic OPERATING INSTRUCTIONS

These instructions are protected by copyright. None of this information may be reproduced,

distributed, used to the advantage of our competitors, or made accessible to third parties either

completely or in part.

Subject to modifications due to technical improvements.

This is the translation of the original operating instructions. Target group: operating personnel,

kitchen directors.

)Important note on special features or special cases.

LExplanatory information in chapters or sections containing instructions.

ªCross reference to a chapter, section or external document.

9Requirement which must be fulfilled before the subsequent steps can be carried out.

Action or activity which must be carried out.

Read and observe operating instructions

Unit model XYZ

A section identified in this way applies only to a particular unit model or unit option.

Signal word!

Type and source of danger

Possible consequences of non-compliance with warnings.

Measures to avoid hazards and the consequences thereof.

The signal word (caution, warning, danger) indicates the level of danger.

Caution warns of possible minor bodily injury or damage to property.

Warning warns of possible serious bodily injury.

Danger warns of possible highly severe/fatal bodily injury.

Technical changes

Product documentation

Typographical

conventions

Warnings

General information

3

COOK classic OPERATING INSTRUCTIONS

Contents

About this product Scope of application 7

Conditions of use 7

Product features 7

Standard model 8

Options and accessories 9

Functional principle Air stream/extraction 10

ION TEC (optional) 10

Safety General information 11

About this product 11

Transport 12

Commissioning 13

Handling and operation 14

Shutting down 19

Cleaning and care 19

Maintenance 21

Repairs 21

Standards and guidelines 21

Product marking 21

Additional information for

use in daycare facility and

school catering General information 22

Application 22

Duty to supervise 22

Power supply 22

Improper use as a toy 22

Improper use as a vehicle 22

Castor brakes 22

Improper use as a storage space 22

Hot surfaces 23

Bracket lock 23

Transport Checking for/reporting transport damage 24

Scope of delivery 24

Unpacking 24

Disposing of packaging material 24

Overview Unit 25

Assignment of circuit breakers 28

COOK classic OPERATING INSTRUCTIONS

Commissioning Prerequisites for operation 31

Inserting splash guard 31

Carrying out initial cleaning 31

Selecting location 32

Setting up the unit 34

Attaching/detaching skirting panels 36

Plugging the unit into a socket outlet 37

Connecting external units 37

Handling and operation B.PRO Control control electronics 40

Explanation of control buttons 41

Starting/ending extraction mode 44

Switching LED lighting on or o 45

Extracting and ﬁltering cooking fumes 45

Filter change/cleaning intervals 47

Restarting the unit after the temperature sensors are triggered 47

Resetting the circuit breakers 48

Moving the unit to a new location 49

Traversing ramps, recesses, inclined surfaces 50

Folding up and locking tray slide 52

Folding down the attachment 52

Shutting down Shutting unit down 53

Help in the event of

problems All electrical components (fans, LED lighting, socket outlets) are not connected to the

electricity supply 54

One or both fans are not working 54

Extraction performance insucient or only functions on one side 54

Diminished odour ﬁltering 56

Extraction operation is not working, On/O switch is switched on, operation indicator

LED does not light up 56

Lid cannot be ﬁtted correctly 57

The unit has external damage 57

Odour ﬁlter box top surface cannot be closed 57

Perception of ozone 57

Cleaning and care Stainless steel 58

Cleaning interval 59

Cleaning methods 59

Cleaning agents 59

Cleaning the unit 60

Cleaning the extraction bridge 61

Cleaning the placement niche 64

5

COOK classic OPERATING INSTRUCTIONS

Cleaning the odour ﬁlter box 67

Cleaning the closed sneeze guard 77

Maintenance Having the unit regularly maintained 78

Checking cover seals on the odour ﬁlter box 78

Maintaining cover seals on odour ﬁlter box 78

Checking the castor brakes 78

Cleaning the grease ﬁlters/blank parts 78

Cleaning or replacing the ﬂeece ﬁlters 79

Cleaning the grease ﬁlters 79

Cleaning the ION TEC 79

Replacing the charcoal ﬁlter pads 79

Having periodical electrical safety inspection carried out 80

Cleaning the connection cable and mains plug 80

Checking the connection cable and mains plug 80

Repairs Authorised persons 81

Fault description 81

Replacing components 81

Spare parts 82

Address 82

Replace LEDs 82

Disposal Disposing of charcoal ﬁlter pads 83

Disposing of the unit 83

Technical data General data 84

Electrical data 85

Environment 86

Fans 87

Grease ﬁlter 87

LED lighting (optional) 87

Ordering information COOK classic2.1 88

COOK classic3.1 88

COOK classic3.1 BHG 88

COOK classic3.1 BHG-I 88

COOK classic4.1 88

Operating instructions 88

Underframe cooling table 88

Transport dolly 88

Multi-frame with bars 88

Cabinet shelf 88

Drawer rail set 88

COOK classic OPERATING INSTRUCTIONS

ION TEC 88

Fleece ﬁlter 88

Charcoal ﬁlter pad 88

3-sided panelling, powder-coated on customer and short sides 88

3-sided panelling, Resopal on customer side, powder-coated on short side 88

Full HPL panelling on customer side 88

Mobile placement table 89

Shelf for placement table 89

B.PRO microﬁbre cleaning cloth 89

DeepClean Stainless Steel cleaning and care agent 89

COOK classic system instruction 89

Standards, guidelines,

rules, regulations Standards 90

Directives for CE marking/EU declaration of conformity 90

Rules, regulations 90

7

COOK classic OPERATING INSTRUCTIONS

The COOK classic is a powerful extraction and filter system for the extraction and purifying of

fumes during cooking or food preparation with electric cooking units and heat-retaining units in

professional applications.

The COOK classic is primarily suited for use in catering facilities in schools, companies, govern-

ment offices, hospitals, retirement homes (canteens, cafeterias and dining halls) and in the food

service industry and hotels.

The COOK classic must not be used for the extraction of fumes from gas-operated cooking

units or heat-retaining units.

No naked flames may be extracted with the COOK classic, such as those produced when food

is flambéed or cooked on open fires, for example.

The COOK classic is not suitable for extracting substances other than steam, gases or particles

produced during cooking or for general use as a ventilation unit.

It is forbidden to transport persons with or on the unit or its attachments. The unit must not be

used as a substitute for a ladder or as a (children's) climbing frame (danger of tipping).

The unit must not be used to transport or store dangerous or toxic substances/liquids.

Environment

The unit may be used when the ambient temperature is between +10°C and +38°C and at nor-

mal humidity (without condensation).

The unit has been developed for use up to 2000mabove sea level.

Instruction of third parties

If the unit is lent to third parties, such persons must be instructed in the safe handling of the unit

and possible hazards must be pointed out.

General information

The COOK classic is made of stainless steel as standard. It is closed on three sides.

The COOK classic consists of an attachment made up of one extraction bridge and 2exhaust

ducts as well as an underframe with 2odour filter boxes.

The multi-part lid of the extraction bridge closes the extraction bridge and exhaust ducts. It is re-

movable and offers a large storage surface.

The lid can be optionally provided with a stainless steel railing.

Scope of application

Conditions of use

Product features

About this product

COOK classic OPERATING INSTRUCTIONS

The COOK classic is supplied with a placement shelf for electric table-top, cooking and heat-

retaining units as standard. Depending on the model, the placement shelf offers space for up to

2(COOK classic2.1), up to 3(COOK classic3.1) or up to 4(COOK classic4.1) electric table-top,

cooking or heat-retaining units with 400mm spacing.

Below the placement shelf there is a freely available usable space for loading with food transport

containers (e.g. BPT420K/KBUH/KBRUH) or for rolling in the underframe cooling table (available

as an accessory).

The placement shelf can be removed for inserting larger, independent cooking units, such as mo-

bile placement tables.

Air guide plates combined with an angled splash guard made of tempered safety glass ensure

precise fume extraction.

The COOK classic chassis comprises eight steering castors 75mm in diameter, two of which

have castor brakes.

Depending on the model, the unit is equipped with different connected load, number of socket

outlets and types for the connection of the electrical table-top, cooking and heat-retaining units.

Handling andoperation

The COOK classic extracts grease, moisture and annoying odours during cooking or while food

is being kept hot, then filters the extracted air and blows it out from beneath the unit.

The B.PRO Control control electronics are located on the right-hand exhaust duct and can be

used toselect all COOK classic functions.

The socket outlets for the connection of electric table-top, cooking and heat-retaining units are

located above the placement shelf within the cooking niche. The fuses for the entire COOK clas-

sic are located below the placement shelf.

The unit has a temperature sensor that is triggered for safety reasons when the temperature in

the exhaust ducts exceeds +60°C. This switches off the extraction mode and the connected

electrical table-top, cooking and heat-retaining units.

The standard COOK classic includes:

• Attachment consisting of an extraction bridge with integrated grease filters, blank parts, ex-

haust ducts and B.PRO Control control electronics

• Underframe with placement shelf, rear wall on customer side and odour filter boxes

• 8 steering castors, 75mm in diameter, 2 of which have brakes

• Height of upper edge of underframe: 900mm

Standard model

9

COOK classic OPERATING INSTRUCTIONS

• Mains connection cable with CEE plugs, 400V/16A (COOK

classic

2.1) or 400V/32A (COOK

classic

3.1 and COOK

classic

4.1)

• 1 x 230 V and 1 x 400 V sockets per cooking zone to connect electric table-top, cooking and

heat-retaining units

The COOK classic is available with the following optional equipment:

• Electrostatic filtering (ION TEC)

• LED lighting for illuminating the hob

• Mains connection cable with CEE plugs, 400V, 16A/32A/63A

• Sneeze guard made of tempered safety glass, closed to customer side, can be folded down

for cleaning (fitted as standard on COOK classic4.1 only)

• Railing (multi-piece) on the lid of the extraction bridge, on customer and short side

• Tray slide, on customer side, fold-down

• Panelling, on customer and short side

• Base bottom, removable

• Stainless-steel castors, 125 mm in diameter (height of underframe upper edge: 960mm)

• Adjustable feet

• Skirting panel, customer side

• Two additional Schuko socket outlets beneath the placement shelf to connect other external

units, such as an underframe cooling table and heat-retaining unit

• Mobile underframe cooling table

• Mobile placement table

• Shelf for placement table

• Transport dolly (COOK ROL 6x4) for moving a B.PROTHERM420 into the free usable space

• Multi-frame with bars for hanging various GN containers

• Insert cabinet shelf made of glass to insert into the multi-frame as additional storage surface

• Drawer rail set for holding various GN 1/1 containers

Options and accessories

COOK classic OPERATING INSTRUCTIONS

Back pressure in the odour filter boxes is produced by the air stream for the air guide plate air

nozzles. The three-sided air stream(1), which is channelled through the short side air guide plate

and the two side air guide plates in the adjustment range, directs the fumes into the extraction

bridge(2). The two radial fans generate additional suction in the extraction bridge. The grease is

separated and filtered out in the extraction bridge by the integrated grease filter.

The pre-filtered fumes are routed through the exhaust ducts into the odour filter boxes. Up to

three additional filter stages are located in the odour filter boxes.

The filter elements(3) in the odour filter boxes contain fleece and grease filters. The filter element

and fleece filter incorporate the aerosols and moisture into the extracted fumes.

The optional ION TEC(4) reduces odours and blue smoke in the extracted fumes and also sepa-

rates any particles still present.

The cleaned fumes are forced through charcoal filter pads(5) in the last filter stage. The activated

charcoal largely absorbs the odour components of the fumes. Following that, the cleaned air is

blown out of the unit below(6).

1 1 11

The ION TEC functions based on the principle of electrostatic charging. The exhaust air to be

cleaned flows over electrically charged wires (ionisation wires). The particles contained in the ex-

haust air are positively charged in the process. The charged particles are then separated on the

collector plates thanks to the electrostatic affect during the downstream collector stage.

Liquid components in the separated particles, such as oil or emulsion droplets, flow down the

vertical collector plates and collect in the housing bottom well. The high-voltage field creates

ozone. The ozone generated oxidises odour particles in the air stream and is then absorbed on

the activated charcoal in the charcoal filter pad.

Air stream/extraction

ION TEC (optional)

Functional principle

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