woodson W.BMA22 Row 2 Bay Large Bain Marie User Manual

: June 8, 2024
: woodson

woodson W.BMA22 Row 2 Bay Large Bain Marie User Manual

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Introduction

1.1 Your New Woodson Product

Thank you for choosing this quality Woodson product.
All Woodson products are designed and manufactured to meet the needs of food service professionals. By caring for and maintaining this new Woodson product in accordance with these instructions, will provide many years of reliable service.

Stoddart is a wholly Australian owned company, which manufactures and/or distributes a comprehensive range of food service equipment for kitchens, food preparation and presentation. Stoddart products are manufactured and engineered to provide excellent results whilst offering value-for-money, ease- of-use and reliability

Carefully read this instruction booklet, as it contains important advice for safe installation, operation and maintenance. Keep this booklet on hand in a safe place for future reference by other operators or users.

Disclaimer

The manufacturer/distributor cannot be held responsible or liable for any injuries or damages of any kind that occur to persons, units or
others, due to abuse and misuse of this unit in regards to installation, removal, operation, servicing or maintenance, or lack of conformity with the instructions indicated in this documentation.

All units made by the manufacturer/distributor are delivered assembled, where possible, and ready to install. Any installation, removal,
servicing, maintenance and access or removal of any parts, panels or safety barriers that is not permitted, does not comply in
accordance to this documentation, or not performed by a TRAINED AND AUTHORISED SPECIALIST will result in the
IMMEDIATE LOSS OF THE WARRANTY.

The manufacturer/distributor cannot be held responsible or liable for any unauthorised modifi cations or repairs. All modifi cations or
repairs must be approved by the manufacturer/distributor in writing before initiating. All modifi cations or repairs performed to this unit must be performed at all times by a TRAINED AND AUTHORISED SPECIALIST.

Stoddart design, manufacture & distribute Food Service Equipment (appliances) exclusively for the commercial market.
This appliance is not designed nor intended for household or domestic use and must not be used for this purpose.

This product is intended for commercial use, and in line with Australian electrical safety standards the following warnings are provided:

This product is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of
experience and knowledge, unless they have been given supervision or instruction concerning the use of the product by a person
responsible for their safety. Children should be supervised to ensure that they do not play with the product
If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualifi ed persons in order to avoid a hazard

Warranty & Registration

1.2 Australia and New Zealand Warranty

1.2.1 Warranty Period

Stoddart 12 month on-site parts and labour warranty (terms and conditions apply), from the time of purchase.
To view or download the warranty terms and conditions visit: http://www.stoddart.com.au/warranty-information

1.2.2 Warranty Registration

To register your new product, go to the Stoddart warranty page: http://www.stoddart.com.au/warranty-registration

1.3 General Precautions

When using any electrical unit, safety precautions must always be observed.
Our units have been designed for high performance. Therefore, the unit must be used exclusively for the purpose for which it has been designed.

All units MUST be installed according to the procedures stated in the installation section of this manual
In the case of new personnel, training is to be provided before operating the equipment
DO NOT use this unit for any other purpose than its intended use
DO NOT store explosive substances such as aerosol cans with a flammable propellant in or near this unit
Keep fingers out of “pinch point” areas
Unit is not waterproof DO NOT use jet sprays, hoses or pour water over/on the exterior of the unit
Only use this unit with voltage specified on the rating label
Do NOT remove any cover panels that may be on the unit
DO NOT use sharp objects to activate controls
If any fault is detected, refer to troubleshooting
The manufacturer declines any liability for damages to persons and/or things due to an improper/wrong and/or unreasonable use of the machine
Only specifically trained/qualified Technicians (Stoddart, one of our service agents, or a similarly qualifi ed persons) should carry out any and all repairs, maintenance and services

Installation

2.1 Product Overview

woodson W.BMA22 Row 2 Bay Large Bain Marie - Product
Overview

Woodson bainmaries are for wet use only.

2.2 Setting Up

woodson W.BMA22 Row 2 Bay Large Bain Marie - Setting
Up

2.2.1 Handling

• Use suitable means to move the unit;
– For smaller items use two people
– For large items a fork lift, pallet trolley or similar (the forks should reach completely beneath the pallet)

2.2.2 Unpacking

Check the unit for damage before and after unpacking. If unit is damaged, contact the distributor and manufacturer
Should any item have physical damage, report the details to the freight company and to the agent responsible for the dispatch within seven (7) days of receipt. No claims will be accepted or processed after this period
The unit is supplied fully assembled
Remove all protective plastic film, tapes, ties and packers before installing and operating
Clean off any remaining residue from the interior/exterior of the unit using a clean cloth dampened with warm soapy water

2.2.3 Positioning

Choose an area that is well ventilated and provides access for future maintenance
Place the unit on a level stable work surface capable of supporting its weight
Do not position the unit in:
– Wet areas
– Near heat and/or steam sources
– Near flammable substances
Allow an air gap between the unit and other objects or surfaces. A minimum gap of 100mm from all sides is recommend for normal operational use (if the unit is near any heat sensitive material we suggest you allow additional space)

woodson W.BMA22 Row 2 Bay Large Bain Marie - Allow an air gap between the
unit and other objects or surfaces

Please consult national and local standards to ensure that your unit is positioned in accordance with any existing requirement

2.2.4 Disposal

At the end of the appliance’s working life, make sure it is scrapped & components recycled properly
Current environmental protection laws in the state/country of use must be observed
Doors must be removed before disposal (if applicable)
Power supply cable must be removed before disposal
For further information on the recycling of this product, contact the local dealer/agent or the local body responsible for waste disposal

2.3 Electrical Connection

woodson W.BMA22 Row 2 Bay Large Bain Marie - Electrical
Connection

Single Phase Units:

Supplied and fi tted with an appropriately rated plug and lead, indicated as:
– 10A plug & lead fi tted

Notes:

If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualifi ed persons in order to avoid a hazard. Please contact Stoddart for parts and we will advise how to do this in order to avoid any electrical hazard
The power cable should be dry and/or isolated from moisture or water

2.4 Plumbing Connections

woodson W.BMA22 Row 2 Bay Large Bain Marie - Plumbing
Connections

Bain Marie must be drained DAILY to a bucket or to a tundish via the drain valve

Specification

3.1 Technical Specifications

3.1.1 W.BMAxx

woodson W.BMA22 Row 2 Bay Large Bain Marie - W.BMAxx

3.1.2 W.BMS11

woodson W.BMA22 Row 2 Bay Large Bain Marie - W.BMS11

3.1.3 W.BML21

woodson W.BMA22 Row 2 Bay Large Bain Marie - W.BML21

Operation

4.1 Initial Start-up & Operation

woodson W.BMA22 Row 2 Bay Large Bain Marie - Initial Start-up &
Operation

4.1.1 Bain Marie – Initial Start-up

Before switching ON the unit – The element covers, dividers and shelves need to be placed in the unit
Fill unit with water. Ensure the elements are submerged in water (minimum of 10mm)
Turn the thermostat Dial to the required setting. Ensure the unit is heating to operating temperature
Leave the Bain Marie to operate with water in the unit for 3 – 4 hours, checking water levels hourly
Allow the unit to cool, drain the unit using the valve. Once this is complete, clean the whole unit, including the Gastronorm pans

4.1.2 Bain Marie – Operation (Wet Unit Only)

Do not use Grids/Racks in bottom of pans as this causes a loss of heat transfer between the bottom of the pan (heat source) and the product in the pan. Poor performance will occur with the use of Grids/Racks and the manufacturer will not cover warranty costs if this is found to be the source of heating problems with the units.

Fill unit with water. Ensure the elements are submerged in water (minimum of 10mm). Hot or cold water can be used. Hot water will save on heating time and power consumption. The unit can be filled with a bucket
Do NOT switch ON the unit until after the unit has been filled with water to the required level
A lemon slice or a few drops of lemon juice should be added to the water daily to reduce the build-up of scale in the unit
Adjust the thermostat dial to the desired operating temperature (temperature range is 30°C -120°C) allow approximatley 10-15 minutes to heat up
Check water levels while the unit is in use, top up the water level as required ensuring elements remain submerged
This unit MUST be completely emptied/drained and re-filled with fresh water daily
Water MUST not be recycled. After being in the unit, all water MUST be treated as waste water. Do NOT drink and/or serve to persons
Mobile units : Let the water cool then drain into a suitable container
Do not use the top of the unit as a serving area

Note : The thermometer is meant as guide only. It indicates the temperature of the water (when used as a wet unit) or the temperature under the food pans (when used as a dry unit). It does not indicate the temperature of the food. Use a temperature probe on the food items to ensure the well is maintaining the food temperature above 65°C.

4.2 GN Pans, Loading Bain Marie

4.2.1 Gastronorm Pans

All Gastronorm pans and extra dividers are sold separately
Each module can hold one 1/1 pan, two 1/2 pans, three 1/3 pans, four 1/4 pans, six 1/6 pans and nine 1/9 pans. Pan depths are 25mm, 65mm, 100mm and 150mm. Contact your distributor about the best possible depth for the product you intend to display
For 1/6 and 1/9 Gastronorm pans, extra dividers are required

4.2.2 Loading Bain Marie

Ensure that the Bain Marie is switched ON and has reached operating temperature before placing any food in the unit
All food placed in the unit MUST be pre-heated/cooked
Only Gastronorm pans are to be placed in the unit
All food products must sit below top edge of the GN pan in order for the food to stay hot

Food Safety

4.3.1 Food Temperature

All food MUST be pre-heated/cooked before placing in the unit. Attempting to cook food with this unit can lead to food poisoning
Ensure the unit is maintaining the food temperature over 65°C
The temperature reached on the temperature gauge is the water/air temperature, NOT the food temperature
It is important to regularly monitor the food temperature in the Bain Marie

woodson W.BMA22 Row 2 Bay Large Bain Marie - Food
Temperature

4.3.2 Food Storage

All storage of food should comply with local health standards and regulations
All pans should be cleaned and placed in night storage. No pans should be left in the unit
This unit is NOT designed to store product after hours. The unit MUST be switched OFF
If the unit is moved for night storage, ensure the castors are locked (mobile units only)

4.3.3 Bain Marie

Drain the unit Daily, no water should remain in the unit
Ensure the benches around the unit are cleaned continuously to prevent contaminants entering the pans
When operating, the surfaces may be hot
Signage should be displayed for personal and customers to ensure no one will burn themselves

Cleaning and Maintenance

5.1 Cleaning

5.1.1 Cleaning Schedule

Daily cleaning is required for the unit. This will help to maintain and prolong the efficiency of your oven
The unit should be cleaned at the end of each service period

5.1.2 Materials Required

Stainless Cleaner
Non Abrasive Cleaning pad
Clean Sanitised Cloth
Paper Towel
Container of warm water
Nylon Brush
Appropriate PPE (Personal Protective Equipment)

5.1.3 General Information

Cleaning is recommended for health and safety purposes and to prolong the life of the unit
DO NOT use abrasive pads or cleaners on the stainless steel or any other metal parts of the unit
DO NOT use industrial chemical cleaners, flammable cleaners, caustic based cleaners or bleaches and bleaching agents, as many will damage the metals and plastics used on this unit
DO NOT remove any screws and/or panels for cleaning (unless directed)
This unit is NOT waterproof, DO NOT hose, DO NOT pour water directly onto the unit, DO NOT immerse in water

5.1.4 Corrosion Protection

Stainless steel exhibits good resistance to corrosion however, if not properly maintained stainless steel can rust and/or corrode
Any sign of mild rust and/or corrosion should be thoroughly cleaned with warm soapy water and dried as soon as possible
NEVER use abrasive pads or cleaners for cleaning
All metal surfaces should be checked while cleaning for damage, scuffs or scrapes as these can lead to rust and further damage to the product
Mild rust and/or corrosion can be treated with a commercial cleaning agent that contains citric/oxalic/nitric/phosphoric acid.
DO NOT use cleaning agents with chlorides or other harsh chemicals as this can cause corrosion.
After treatment, wash with warm (not hot) soapy water and dry thoroughly
Thoroughly wipe the surfaces dry after cleaning. DO NOT let water pool on the unit. Check crevices and folds for pooling
When using, ensure all liquids and moisture is cleaned up straight away.
Food liquids such as juices from vegetables and fruits should not be left on preparation surfaces
DO NOT leave items on the stainless steel such as cutting boards, rubber mats and bottles

5.1.5 Surface Finish

To protect the polished surface of the stainless steel, it should be dried using a clean dry soft cloth. A light oil can be applied to enhance the stainless steel surface, using a clean cloth apply the oil in the same direction as grained polished fi nish
Some commercial stainless steel cleaners can leave residue or film on the metal; this may trap fi ne particles of food on the surface, thus deeming the surfaces not food safe

woodson W.BMA22 Row 2 Bay Large Bain Marie - Surface
Finish

woodson W.BMA22 Row 2 Bay Large Bain Marie - Surface Finish
2

5.1.6 Bain Marie (Daily)

Isolate from the power supply
The unit MUST be drained before cleaning. Ensure the waste connection is left OPENED to allow sufficient drainage while cleaning
Remove all Dividers, Element Covers & Gastronorm Pans
Dividers, Element Covers & Gastronorm Pans can be cleaned in a kitchen sink with warm soapy water. Thoroughly wipe dry with a soft cloth after cleaning, do NOT allow to air dry
Clean the unit and elements with warm (not hot) soapy water and a sponge. After cleaning, flush the unit with water
Ensure all due care is taken when cleaning the elements, as they can become damaged
Thoroughly wipe the unit and elements dry with a soft cloth. Do NOT let water pool in the unit, check crevices and folds

5.1.7 Descaling the Unit (Monthly)

Descaling is recommended for health and safety purposes and to prolong the life of the unit
The unit MUST be descaled monthly to remove any scaling and build-up in the unit and on the elements. Element covers should be
descaled at the same time as the unit
To descale, a descaling solution needs to be purchased. The descaling solution should be used as per directions on the packaging
Remove all food and pans from the unit before descaling
Ensure the unit is rinsed and thoroughly cleaned after descaling

5.1.8 Element Protection (Daily)

Every day, the empty unit should be filled with clean water. A lemon slice or a few drops of lemon juice should be added daily to the water
As required, adding a commercial cleaning agent that contains citric/oxalic/nitric/phosphoric and boiling for 45 minutes will help to prolong the life of the Bain Marie. Do NOT use cleaning agents with chlorides or other harsh chemicals as this can cause corrosion
Do NOT fill the unit with cold water if the elements are hot
Water with high mineral content needs be filtered
When cleaning, clean the elements properly and allow to dry before switching the unit back ON

5.2 Troubleshooting

If any faults/issues occur with the unit, follow the below troubleshooting procedures
If the troubleshooting procedures do not correct the problem, contact the Stoddart Service Department

woodson W.BMA22 Row 2 Bay Large Bain Marie -
Troubleshooting