BPM-15G

Overview

The Groen BPM-15G is an Eclipse Ergonomic Tilting Braising Pan for commercial kitchens that need one vessel for a range of batch-cooking tasks. Its 15-gallon stainless steel pan can be used to braise, stew, steam and poach; the source also identifies hamburgers, soups, vegetables and pancakes as examples of foods it can handle. Gas heat and automatic temperature control provide the cooking heat, while the manual tilt mechanism lets an operator transfer contents without lifting a heavy pan.

The manual identifies the BPM-15G as a gas-heated model with electric spark ignition and manual tilt. Its open-leg frame is made from tubular stainless steel. The braising pan has a one-piece stainless steel cover with a rear condensate drip shield; the cover is hinged to the frame and moves independently of the pan body. A fully enclosed torsion-bar counterbalance helps the operator raise the cover and hold it open at different positions.

Key Features

• Versatile cooking: The pan is suitable for braising, stewing, steaming, poaching and other cooking work, including preparing hamburgers, soups, vegetables and pancakes.
• Manual tilt: A handwheel operates the tilt mechanism to position the pan for pouring or dumping. The body can tilt past vertical to assist cleaning.
• Temperature control: An electronic control and temperature dial set the pan temperature. The burner cycles on and off to maintain the selected temperature.
• Electric spark ignition: The BPM-15G model information lists electric spark ignition.
• Open tubular frame: The round, open-leg base makes the area around and beneath the unit accessible for cleaning.
• Cover: The stainless steel cover has a condensate drip shield at the rear and a counterbalance to assist opening and support.
• Faucet provision: The product description lists a faucet bracket. A fill faucet with swing spout is identified in the manual as optional equipment.

Specifications

• Manufacturer: Groen
• Model: BPM-15G
• Product type: Eclipse Ergonomic Tilting Braising Pan
• Heating: Gas
• Pan capacity: 15 gallons
• Pan material: Stainless steel
• Pan dimensions: 18-1/8 inches left to right by 28-1/4 inches front to rear by 8 inches deep (460 mm by 718 mm by 203 mm).
• Heat input: 65,000 BTU/hr, as stated in the product description.
• Tilt: Manual
• Ignition: Electric spark
• Frame: Open-leg tubular stainless steel
• Temperature control: Electronic control with a temperature dial
• Cover: One-piece stainless steel, with rear condensate drip shield and torsion-bar counterbalance, as described in the operator manual.

Installation & Requirements

The operator manual says the braising pan must be installed by personnel qualified to work with gas and electricity. Install it in a well-ventilated room, under a vent hood, and do not obstruct the flue or air openings needed for combustion and ventilation. The manual permits installation on combustible floors and gives these minimum and recommended clearances:

• Left side: Minimum 0 inches; recommended 2 inches for service. Allow 6 inches when a faucet is installed on the left.
• Right side: Minimum 0 inches; recommended 12–16 inches for service. Allow 6 inches when a faucet is installed on the right.
• Rear: Minimum 3 inches; recommended 12 inches for service.

Level the unit by adjusting its bullet feet or floor flanges, with the pan fully horizontal. The manual says to anchor the rear legs securely when floor flanges are ordered or required. Connect the gas supply with 3/4-inch IPS pipe or an approved equivalent. After connection, check gas joints for leaks with a soap solution or other suitable leak detector; do not use a flame to check for leaks.

The manual specifies a 120 VAC, 60 Hz, single-phase, 5 A electrical service, or a 230 VAC, 50 Hz, single-phase, 2-1/2 A service, as appropriate, connected to the field-wiring control box. Electrical grounding is required. In Canada, the manual calls for installation to conform to CAN/CGA B149 Installation Codes for Gas Appliances and Equipment and/or local codes.

For units on casters, the manual requires a connector complying with ANSI Z21.69 - CSA 6.16, a restraint cable or chain attached at the frame eyelet and anchored to the wall or floor, and a quick-disconnect device complying with ANSI Z21.41 - CSA 6.9. During gas supply piping pressure tests above 0.5 PSIG, the pan and its individual shutoff valve must be disconnected from the piping system.

Operation

Before cooking, the manual recommends preheating the pan. For more even pan temperature, preheat at 300°F or less for 15 minutes, or use several burner on-off cycles. For simmering or slow heating, set the dial to 210°F or lower. The manual advises keeping the cover down to minimize moisture loss, or leaving it up when the goal is to dry or reduce the product. A higher thermostat setting cooks or drives off moisture faster.

The temperature control operates the main burners at full capacity, then shuts them off when the selected temperature is reached. The burner cycles as the pan cools and reheats; increasing the dial setting makes the burner run longer to reach the higher temperature but does not make the pan heat faster. The manual describes a secondary thermostat that closes the automatic gas control valve if pan temperature rises above 425°F; it resets automatically as the pan cools.

To transfer product, raise the cover and turn the handwheel to tilt the pan. The handwheel-controlled mechanism holds the pan in position when turning stops. The manual states that the burners shut off automatically when the pan is tilted 10 degrees or more from horizontal. For pouring, use a container deep enough to contain the product, place it on a stable, flat surface close to the pan, and stand to the side rather than in the pour path. Return the pan to upright after transfer.

Cleaning & Maintenance

Before cleaning, turn the main power switch off to shut down the burner. If spraying water or cleaning solution, unplug the unit or shut off power at the circuit breaker or fuse panel. Do not use a high-pressure hose on the control console or electrical connections. Replace the control-box hole plug before cleaning; the manual warns that water entering the electrical control box can damage components.

Clean food-contact surfaces soon after use, before the pan has cooled completely. For continuous use, the manual calls for thorough cleaning and sanitizing of the interior and exterior at least every 12 hours. Scrape or rinse away large food residues, then wash the pan interior with hot water and soap or an appropriate detergent. Rinse thoroughly with hot water and drain completely. A brush, sponge, cloth, plastic or rubber scraper, or plastic wool can be used with the detergent solution. The manual suggests allowing solution to soak residues or briefly heating the solution in the pan to help with removal.

Do not use abrasive materials or metal implements that can scratch the surface, and do not use steel wool; the manual notes that scratches can make cleaning harder and provide places for bacteria to grow, while steel-wool particles can contribute to corrosion and pitting.

Troubleshooting

The manual separates user checks from work for an authorized service representative. If the pilot will not light, the user check listed is to follow the lighting procedure in the Operation section. The manual assigns checks of the pilot gas supply line, pilot gas adjustment, orifice, ignition module, wiring and gas pressure to a service representative. It also says that if the pilot has not been sensed within 70 seconds after sparking begins, the system shuts down. To try ignition again, turn the power switch off, check the gas supply valves, wait five minutes and switch the power on. If there is still no pilot flame after four tries, close all valves, turn off the power and contact an authorized service agency.

If the pilot lights but the main burner does not, the manual lists checks for the temperature controller, gas pressure, electrical connections and main gas valve for service personnel. If the pilot lights but the spark continues, or the main burner lights but will not stay on, the manual calls for service checks that include grounding, the pilot assembly, gas pressure, connections and ignition control components. If a pilot goes out when a combination-control knob is released, the manual assigns pilot adjustment and related power-pile checks to a service representative. Electrical power must be shut off before internal components are serviced; the manual warns that service work should be performed by qualified personnel.

Applications

The BPM-15G suits commercial kitchens preparing batches of soups, vegetables, pancakes and hamburger patties, as well as braised, stewed, steamed or poached foods. The 15-gallon capacity provides a single vessel for multiple cooking methods, while manual tilting supports controlled transfer of cooked product. In kitchens without a floor trough, the manual lists drain accessories for the BPM-15G/E family: a drain cart and trough assembly, compatible with an optional 2-inch tangent draw-off; and a drain cup and hose assembly for use with that draw-off. These are accessories, not part of the braising pan itself.