BPP-40E

Overview

The Groen BPP-40E Eclipse Ergonomic Tilting Braising Pan is a floor-model electric cooking unit for commercial food preparation. Its 40-gallon capacity suits batch production, while the power tilt helps operators transfer cooked product without manually turning a handwheel. The pan is electrically heated by integrated elements, and a thermostat controls the cooking temperature.

The pan body and cover are stainless steel. The one-piece, heavy-gauge cover has a rear condensate drip shield on its underside and opens toward the back. A torsion-bar counterbalance helps the cover move and remain open at different positions. Because the cover is hinged to the frame rather than the pan body, it moves independently when the pan tilts.

Key Features

• Power tilt: A three-position switch on the front of the control console operates the pan’s smooth-acting tilt mechanism.
• Thermostat control: The thermostat sets the pan temperature, and a heat indicator light shows when the unit is heating.
• Integrated electric heat: Heating elements are built into the unit, with electrical components enclosed.
• Hinged, counterbalanced cover: The cover opens to the back and can remain open at different positions.
• Cleaning position: The pan body can tilt past vertical to make cleaning easier.
• Stainless steel construction: Stainless steel is specified for the pan and the one-piece cover.

Specifications

• Manufacturer: Groen
• Model: BPP-40E
• Product type: Eclipse ergonomic tilting braising pan
• Capacity: 40 gallons
• Heat source: Electric, with integrated heating elements
• Tilt: Power operated
• Pan dimensions: The service and parts manual lists BPP-40E family pan dimensions of 35.75 inches left to right, 28.25 inches front to back and 10 inches deep. The operator manual also lists 35.75 inches for both pan width dimensions and a 10-inch depth.
• Overall dimensions: 58 inches long by 40 inches wide by 45 inches high, as listed for a BPP-40E unit in the supplied product listing.
• Weight: Approximately 650 lb, as listed for a BPP-40E unit in the supplied product listing.
• Temperature setting range: 100°F to 400°F.
• Electrical rating: 15.3 kW.
• Three-phase electrical requirements listed in the manual: 208 V, 43 A, #8 AWG; 240 V, 37 A, #8 AWG; 480 V, 19 A, #10 AWG. The operator manual also lists 400 V, three-phase, four-wire service at 22.5 A and #12 AWG.
• Single-phase electrical requirements listed in the manual: 208 V, 74 A, #4 AWG; 240 V, 64 A, #4 AWG.
• Wire requirement: The manual specifies copper wire rated for at least 75°C.
• Cover: Heavy-gauge, one-piece stainless steel with an underside rear condensate drip shield and a torsion-bar counterbalance.
• Control components: Thermostat, heat indicator light and power-tilt switch in a control console.

Installation & Requirements

Set the unit in place and level it using the adjustable feet. Put the pan body in a completely horizontal position and check the bottom of the pan with a spirit level; the manual notes that the unit must be level to avoid uneven cooking across the pan.

Connect the incoming power at the electrical service entrance at the bottom of the connection box, at the rear of the control console. The manual does not recommend a BX connection. Ground the unit at the provided terminal and provide the electrical supply shown on the unit’s data plate, in accordance with applicable local codes and the National Electrical Code. Use copper wire rated at least 75°C and of the appropriate gauge. The manual says standard equipment is shipped ready for 208 V, 240 V or 480 V, three-phase operation. It also describes conversion to single-phase service using jumper wires and a conversion label; verify branch-circuit capacity before any conversion because amperage requirements change. Electrical installation and conversion should be handled by personnel qualified to work with electricity. The electrical specifications in the manual should be checked against the specific unit’s data plate and supply before connection.

Operation

Before cooking

For the manual’s initial operating check, remove packing materials, energize the unit and add enough water to cover the pan bottom to a depth of ¼ to ½ inch. With the pan horizontal, observe how the water covers the bottom as a check of levelness. Set the thermostat to 235°F; the heat indicator should illuminate and heating should continue until the water boils. Turn the thermostat to OFF to stop heating. The manual then calls for confirming smooth movement through the tilt range. On the BPP-40E power-tilt model, operate the UP/DOWN switch to check the tilt system. If the unit does not function as described, contact a Groen service provider.

Cooking and tilting

Set the thermostat to the desired temperature within its 100°F to 400°F range. The heat indicator light shows when the pan is heating; it cycles on and off as the pan maintains the selected temperature. The manual notes that clicking from the contactors during these cycles is normal. For braising or frying, preheat before adding food. For an even temperature across the pan, the manual recommends preheating at 300°F or below for 15 minutes, or through several thermostat cycles. Do not heat an empty pan for more than five minutes at settings above 300°F.

For simmering or slow heating, the manual suggests a setting of about 210°F or lower. Lower the cover to reduce moisture loss, or leave it raised when drying or reducing product. The cover vent can be left open to allow excess steam to escape. Keep liquids at least 2 to 3 inches below the pan rim to leave room for stirring, boiling and safe transfer.

Cleaning & Maintenance

Turn the thermostat to OFF after use and clean food-contact surfaces. For continuous use, the manual calls for cleaning and sanitizing the inside and outside at least every 12 hours; it also describes end-of-day cleaning, or cleaning at least once every 24 hours. Before cleaning areas other than the inside of the pan, disconnect electrical power at the circuit breaker or fuse box. Keep water and cleaning solutions out of the controls and electrical equipment, and do not use a high-pressure hose on the braising pan.

Tilt the pan to remove larger food residue and flush with lukewarm water. Do not scrape the cooking surface with metal tools. Prepare a warm cleaning solution according to the cleaner supplier’s directions, then wash the inside and outside of the pan body. Use a cloth dampened with cleaning solution for the controls, console and electrical conduit. Rinse the pan thoroughly with lukewarm water and drain it completely. Include the underside of the cover, the console and other soiled surfaces in the cleaning routine; the manual also identifies the space between the pan body and consoles as an area to clean with a brush.

For stuck-on material, use a brush, sponge, cloth, plastic or rubber scraper, or plastic wool with cleaning solution. Let the solution soak on residue or heat it briefly to make washing easier. Do not use gritty cleaners, metal implements or steel wool: scratches can make the surface harder to clean, while steel wool fragments can contribute to rusting and pitting. Chlorine sanitizer should not remain in contact with stainless steel for more than 30 minutes, as longer contact can cause corrosion. The manual describes a sanitizing solution equivalent to one supplying 100 parts per million available chlorine. Follow cleaner labels and use the protective equipment specified by the cleaner supplier.

Troubleshooting

• Heat indicator does not illuminate during the initial check: The manual’s test expects the light to come on after setting the thermostat to 235°F. If the unit does not operate as described, contact a Groen service provider rather than attempting unqualified service.
• Heat indicator cycles during cooking: Cycling on and off indicates that the pan is holding at the set temperature. Contactors may click during these cycles; the manual identifies that sound as normal.
• Uneven cooking across the pan: Check that the pan is horizontal and the unit is level. The manual directs operators to use a spirit level on the pan bottom and adjust the feet as needed.

Turn off electric power before working on internal components. The manual warns that service by personnel other than factory-authorized personnel voids warranties, and that replacement parts should be supplied by Groen or its authorized distributors.

Applications

The BPP-40E’s large pan and controlled electric heat are suited to batch cooking in commercial kitchens. Operators can use it for braising and frying, as well as simmering, slow heating and reducing product. The powered tilt supports transferring prepared food from the pan, while the pan’s cleaning tilt position helps with end-of-use washdown.