User Manual - Falcon Foodservice Equipment
Contents
1. The internal and external unit surfaces are stainless steel Glass viewing panels are fitted within doors General cleaning of surfaces to remove light staining and spillage may be achieved by washing with a slightly damp cloth and soap detergent This practice if carried out daily will prevent build up of stubborn baked on deposits Wipe surfaces down with a soft cloth rinsed in fresh water which has been squeezed free of excess liquid Stubborn stains and baked on deposits are best removed by nylon scouring pads or oven spray on materials The glass may be cleaned with proprietary glass spray on materials Cold water must not be applied to glass when hot as cracking of the toughened panel could occur Oven shelves and support grids can be removed for cleaning This will also facilitate cleaning of cavity walls Some internal areas of the oven around the fan baffle will not be accessible to kitchen staff Since build up of deposits in these areas could be detrimental to oven performance these should be cleaned periodically by service personnel2. E3163 Three Hotplate Boiling Table 2 circular energy saving solid pattern hotplates and 1 heavy duty rectangular hotplates E3161 D Three Hotplate Range 2 circular energy saving solid pattern hotplates and 1 rectangular heavy duty hotplate Natural convection oven All range and general purpose ovens are thermostatically controlled They have 5 position nickel plated shelf hangers with 2 safety pattern anti tilt oven shelves Warning THIS APPLIANCE MUST BE EARTHED SECTION 2 CONTROLS and OPERATION Hotplates ee All hotplates are controlled by 6 position 7 2 heat switches to provide variable iy 4 temperatures from Setting 1 lowest progressively increasing to Setting 6 e s See highest Circular energy saving hotplates embody a temperature limiting device This automatically cuts off part of element circuit should plate become overheated when left on without a pot upon it When this occurs full element circuit will be automatically restored when a pot is placed upon hoiplate Aneon indicator lamp adjacent to each control indicates that plate is ON The requisite setting for simmering or fast boiling pots of various sizes will quickly be found by experience For efficient operation of hotplates it is essential that good contact is made between hotplate and utensil Ground based pots should be used and hotplate surface must be in good condition Spillage should not be allowed to accumulate around plate edges
3. as this will burn on and become difficult to remove The spillage tray is positioned below hotplates and can be readily withdrawn for emptying and cleaning when unit has cooled down Caution The spillage tray will become very hot during operation of appliance Important To ensure long life of hotplates and to conserve electricity DO NOT leave plates switched on when they are not in use particularly at high settings If for any reason it is considered necessary to maintain a plate hot when it is not being used turn control to a low setting no greater than 2 or 3 Oven ae ae The oven temperature is controlled by lt athermostat j The amber neon when lit indicates that i current is being supplied to elements l It will go out when oven has reached aso a selected temperature The cooking chart provides thermostat settings time required etc but for best performance these instructions should be followed Oven Light OTC model The internal lights are controlled by a round black push button located on control panel Press and hold button to switch lights on To switch off release button Grid Shelves Two oven shelves are supplied and there are five shelf positions If two shelves are used at one time space at least two runners apart e g 2 and 4 1 is at top Tray Size The oven will accept gastronorm trays 530mm x 325mm or conventional trays up to 535mm x 400mm Always locate trays and dishes
4. centrally upon shelves Pre Heating Time Allow at least 45 minutes from switching on a cold oven irrespective of temperature setting Insert food item s quickly and close doors firmly DO NOT leave oven door s open for prolonged periods while oven is switched on SECTION 3 CHEF S TIPS Grid Shelves Space at least one runner apart for example use positions 1 3 or 2 4 Push shelves back into oven until shelf stops hit front runners Trays Single trays or dishes should be placed centrally Trays must not be allowed to overhang the shelf in any direction since this will adversely affect heat circulation Pre heat Time Allow at least 15 minutes from switching oven on from cold before loading with food Insert dish quickly and close doors firmly Fan assisted oven cooking temperatures should be lower than those of a conventional oven Cooking times may also differ Five shelf positions are available Two shelves are supplied When using 3 shelves we recommend that Positions 1 3 and 5 be used Chef s Tips Always pre heat oven to desired temperature Use appropriate trays Do not overload oven Place food centrally upon the shelf Avoid opening oven doors during cooking process When removing food from oven ensure the doors are fully open Cooking times are dependant upon the following Pre heat Temperature Food Temperature e g frozen chilled or ambient Shelf Load Oven Load Size and weight
5. of food Models with Drop Down Door Maximum weight to be placed upon door panel when open should never exceed 20kg The door should never be used as a step nor should it be knelt on or sat on SECTION 4 CLEANING and MAINTENANCE Warning BEFORE ANY CLEANING IS UNDERTAKEN ISOLATE APPLIANCE FROM MAINS POWER SUPPLY AT ISOLATOR SWITCH THE UNIT MUST NOT BE CLEANED WITH A JET OF WATER OR STEAM CLEANED Clean appliance with hot soapy water as often as possible and rinse and dry thoroughly Grease should be removed with fine steel wool or proprietary cleaning pads such as Brillo Nylon pan scrubbers should be used with care especially when new as they may scratch the enamelled surfaces Before removing any parts notice carefully how they are arranged and replace them in the same positions after cleaning All Ovens not OTC Clean oven while it is still warm The enamelled base plate lifts out and the runners can be removed Grip at bottom lift up until lower ends leave brackets and pull out toward centre of oven and lower Two oven drip trays are provided and are simply removed by sliding them out from front of unit Hotplate A smooth bladed metal scraper is handy for removing deposits of burned on grease from hotplate surface Hotplate spillage tray is simply removed by sliding out from front of unit Caution Spillage tray will become very hot when unit is in operation OTC Oven Clean oven while still warm
6. DOMINATORPLUS Y ELECTRIC RANGE APPLIANCES ST USERS INSTRUCTIONS SECTION 1 GENERAL DESCRIPTION SECTION 2 CONTROLS and OPERATION SECTION 3 COOKING HINTS SECTION 4 CLEANING and MAINTENANCE This appliance has been CE marked on the basis of compliance with the Low Voltage and EMC Directives for the voltages stated on the data plate The appliance MUST BE installed by a competent person in compliance with the INSTALLATION AND SERVICING INSTRUCTIONS and National Regulations in force at the time UK regulations are listed on the front of the Installation and Servicing Instructions Regular servicing by a qualified person is recommended to ensure the continued safe and efficient performance of the appliance WARNING THE APPLIANCE MUST BE EARTHED Upon receipt of the User s Instruction manual the installer should instruct the responsible person s of the correct operation and maintenance of the unit This equipment is ONLY FOR PROFESSIONAL USE and shall be operated by QUALIFIED persons It is the responsibility of the Supervisor or equivalent to ensure that users wear SUITABLE PROTECTIVE CLOTHING and to draw attention to the fact that some parts will by necessity become VERY HOT and will cause burns if touched accidentally WEEE Directive Registration No WEE DC0059TT PRO At end of unit life dispose of appliance and any replacement parts in a safe manner via a licenced waste handler Units are designed to be dismantled
7. easily and recycling of all material is encouraged whenever practicable Falcon Foodservice Equipment T100763 Ref 5 HEAD OFFICE AND WORKS Wallace View Hillfoots Road Stirling FK9 5PY Scotland SERVICELINE CONTACT Phone 01438 363 000 Fax 01438 369 900 SECTION 1 GENERAL DESCRIPTION The unit will arrangements consist of one of the following E3101 D Three Hotplate Range 3 rectangular heavy duty hotplates Natural convection oven E3101 D Four Hotplate Range 2 circular energy saving solid pattern hotplates and 2 rectangular heavy duty hotplates Natural convection oven E3101 D Six Hotplate Range 6 circular energy saving solid pattern hotplates Natural convection oven E31010TC Three Hotplate Range 3 rectangular heavy duty hoiplates Fan assisted oven E31010TC Four Hotplate Range 2 circular energy saving solid pattern hotplates and 2 rectangular heavy duty hoitplates Fan assisted oven E31010TC Six Hotplate Range 6 circular energy saving solid pattern hotplates Fan assisted oven E3117 D General Purpose Oven E3117 D General Purpose Oven on Stand E3117 2 Two Tier General Purpose Oven No hotplates Natural convection oven E3117 2 is two tier oven E3121 Three Hotplate Boiling Table Three heavy duty rectangular hoitplates E3121 Three Hotplate Boiling Table Three heavy duty rectangular hotplates E3162 Two Hotplate Boiling Table Two heavy duty rectangular hotplates
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