BPP-30G

Overview

The Groen BPP-30G is an Eclipse ergonomic tilting braising pan for commercial cooking. It is gas heated, uses electronic spark ignition and has power tilt. The pan body is formed from heavy-duty stainless steel welded into one piece, with a polished interior and exterior. A pouring lip is welded to the front wall, and the stainless steel clad cooking plate has welded heat-transfer fins intended to distribute heat across the cooking surface.

A thermostat dial on the control console sets the pan temperature. The power-tilt control operates an electric motor that starts and stops the pan's movement smoothly. The pan can tilt past the vertical position to assist cleaning; the burners shut off automatically when the pan is tilted. A vented, one-piece stainless steel cover with a condensate drip shield is standard. Its enclosed torsion-bar counterbalance helps open the cover and hold it in position. The cover is hinged to the frame and moves independently of the pan body. The unit is mounted on an open-leg frame made from tubular stainless steel.

Key Features

• Gas heat: A gas burner and combustion chamber supply heat to the cooking surface.
• Electronic spark ignition: The standard ignition system uses an electronic spark to light the pilot.
• Power tilt: An electric motor moves the pan for controlled pouring or emptying.
• Thermostatic temperature control: A dial on the front of the control console sets the pan temperature.
• Tilting safety response: The burners shut off automatically when the pan is tilted.
• Stainless steel construction: The pan body is welded as one piece, with a polished interior and exterior; a front pouring lip is also welded to the body.
• Counterbalanced cover: The heavy-gauge, one-piece stainless steel cover opens to the rear and can be held open at different positions.
• Cleaning position: The pan body can tilt past vertical to assist cleaning.

Specifications

• Model: Groen BPP-30G.
• Equipment type: Eclipse ergonomic tilting braising pan.
• Heat source: Gas heated.
• Tilt: Power tilt.
• Ignition: Electronic spark ignition.
• Pan dimensions: 26-1/4 inches left to right, 28-1/4 inches front to rear, and 10 inches deep.
• Pan body: Heavy-duty stainless steel, welded in one piece, with polished interior and exterior.
• Cooking surface: Stainless steel clad plate with welded heat-transfer fins.
• Cover: Vented, one-piece, heavy-gauge stainless steel, with a rear condensate drip shield and enclosed torsion-bar counterbalance.
• Frame: Open-leg frame fabricated from tubular stainless steel.
• Gas connection specified in the manual: 3/4-inch IPS pipe or approved equivalent.
• Electrical service for electronic spark ignition: 120 VAC, 60 Hz, single phase, 5 amp, or 230 VAC, 50 Hz, single phase, 2-1/2 amp, as appropriate to the unit's field wiring control box.

Installation & Requirements

The manual calls for installation by personnel qualified to work with gas and electricity, in accordance with applicable codes. It also specifies installation by a licensed plumber or gas fitter in the Commonwealth of Massachusetts. The unit is for commercial use; the manual warns against using residential-grade gas connections. The unit must be electrically grounded at the terminal provided.

Install the pan in a well-ventilated room and under a vent hood. Keep the flue or vent duct unobstructed, and do not block combustion-air openings or otherwise restrict airflow. The manual permits installation on combustible floors and gives these minimum clearances: 0 inches at the left side, 0 inches at the right side and 3 inches at the rear. Recommended clearances are 2 inches on the left for service, or 6 inches if a faucet is installed on the left; 12–16 inches on the right for service, or 6 inches if a faucet is installed on the right; and 12 inches at the rear for service.

Connect the gas service using 3/4-inch IPS pipe or an approved equivalent. After connection, check gas joints for leaks with a soap solution or another suitable leak detector; do not use a flame. The manual includes pressure-test instructions: when supply piping is tested above 0.5 PSIG (3.45 kPa), disconnect the pan and its individual shutoff valve from the gas piping system. At test pressures equal to or below 0.5 PSIG (3.45 kPa), isolate the pan by closing its individual manual shutoff valve.

For electronic spark ignition, provide the electrical service specified in the product manual and ground the unit in accordance with local requirements or, where applicable, the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2. The manual states that Canadian gas installation must conform to CAN/CGA B149 Installation Codes for Gas Appliances and Equipment and/or local codes. Verify applicable local requirements for the installation.

Operation

Starting the pan

For standard models with electronic ignition, the manual's start-up sequence is: set the power switch to OFF, set the thermostat to OFF, open the main gas supply valve, set the power switch to ON, then turn the thermostat dial until the heat light comes on. The heat light indicates that the main burner is on. If the pilot is not sensed within 70 seconds after sparking begins, the ignition sequence shuts down. The manual directs the operator to turn the power switch off before attempting another ignition trial.

Preheating and cooking

For braising or frying, preheat the pan before adding food. To help achieve even temperature across the pan, the manual recommends preheating at 300°F or less for 15 minutes, or through several burner on-off cycles. Do not heat an empty pan for more than five minutes at a setting above 300°F; the manual warns that this can damage the pan.

For simmering or slow heating, set the dial at 210°F or lower. Lower the cover to minimize moisture loss, or leave it raised to help dry or reduce product. A higher thermostat setting cooks or drives off moisture faster. The manual recommends using an instant-read thermometer to check internal food temperature during and after cooking.

Tilting and transfer

Raise the cover before tilting. Use the power-tilt control to move the pan for pouring or emptying. Before transfer, place a container on a stable, flat surface as close to the pan as possible, and choose one deep enough to contain the product and limit splashing. Wear protective oven mitts and an apron, pour slowly, maintain control of the pan, and return it upright when transfer is complete. Do not overfill receiving containers. Hot food, water and equipment surfaces can cause severe burns.

Cleaning & Maintenance

The pan's ability to tilt past vertical assists cleaning. Before replacing parts, disconnect the unit from the electrical supply. The manual cautions against allowing water or cleaning solutions into controls or electrical equipment and says not to spray or hose the support housing or electrical connections. Replace the hole plug before cleaning; otherwise, water could enter the electrical control box and damage parts.

Keep the floor in front of the work area clean and dry, and clean spills promptly to reduce slip hazards. Cleaning products can harm skin, eyes, mucous membranes and clothing. The manual directs users to wear rubber gloves, goggles or a face shield, and protective clothing, and to follow the cleaner label. The manual also cautions that replacement parts other than those supplied by Groen or authorized Groen distributors can cause injury or equipment damage and void warranties; service by anyone other than factory-authorized personnel also affects warranty coverage.

Troubleshooting

The service manual separates operator checks from work for an authorized service representative. Do not attempt service checks marked for qualified service personnel.

• Pilot does not light: The operator should confirm the lighting procedure was followed. The manual assigns checks of the pilot gas supply line for air, the pilot gas adjustment, tubing and orifice, and ignition components to an authorized service representative.
• Pilot lights, but the main burner does not come on: The manual lists checking whether the thermostat is set above the current pan temperature and whether the secondary thermostat switch is closed. Gas pressure, ignition-module output, valve connections and valve operation are service-representative checks.
• Pilot lights but the spark continues: The manual lists grounding, the pilot burner's ceramic insulator, the high-tension cable, gas pressure, pilot assembly cleanliness, mechanical and electrical connections, and the ignition control module as checks for an authorized service representative.
• Main burner comes on but will not stay on: The manual lists the burner ground wire or connection and low gas supply pressure among the possible checks for an authorized service representative.
• Ignition does not continue after a failed trial: If the pilot is not sensed within 70 seconds, the system shuts down. The manual says to switch the power off before attempting another trial.

For gas or electrical faults, use qualified service personnel as directed by the manual. Do not operate the pan if a gas leak is found.

Applications

The manual describes the braising pan as suitable for braising and frying, and also lists uses such as simmering, slow heating, reheating, sautéing and stir-frying. It can be adapted for use as a non-pressure steamer. These functions suit batch preparation in commercial kitchens, including cooking, reducing moisture, holding a simmer and transferring prepared food into serving or storage containers.