Heated Serveries User Manual
Contents
1. HS3 HS4 HS5 SERVERY UNITS USER INSTRUCTIONS Falcon SECTION 1 GENERAL DESCRIPTION SECTION 2 CONTROLS and OPERATION SECTION 3 CLEANING and MAINTENANCE The 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 IMPORTANT The appliance must only be installed by a qualified person in compliance with the regulations in force at the time UK regulations are listed on the front of the installation and Service manual Regular servicing by a qualified person is recommended to ensure continued safe and efficient per formance of the unit WARNING THIS APPLIANCE MUST BE EARTHED Upon receipt of this manual the installer should instruct a responsible person or persons as to correct operation of this unit The unit is designed FOR PROFESSIONAL USE ONLY and be operated by qualified persons It is the responsibility of the supervisor or equivalent to ensure that the user wears SUITABLE PROTECTIVE CLOTHING Attention should also be drawn to the fact that some parts of the unit will by necessity become VERY HOT This could cause burns if touched accidentally WEEE Directive Registration No WEE DCO059TT 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 easily and recycling of all Es material is encouraged whenever practicable Falcon Fo2. as soon as trays are inserted or removed Controller temperature display will cycle above and below the set temperature by 15 C approximately Set temperature can be adjusted if required To adjust hotcupboard set temperature press set on controller and adjust temperature using A or V keys Press set to return to temperature display Bains Marie Switching on the middle green illuminating rocker switch operates the bains marie The bains marie is a dry well type therefore no water is required in the well The hob apertures will accommodate gastronorm trays up to 150mm deep For best practice and maximum efficiency e trays should be in place when the bains marie is Operated e tray lids should be used whenever possible and removed only when service is imminent The bains marie temperature is preset to maintain a hot food temperature above a minimum of 76 C Overhead Gantry The top green illuminating rocker switch operates the gantry lamps These are used to heat the ambient air above food containers SECTION 3 CLEANING and MAINTENANCE The unit must never be cleaned with a water jet or pressurised spray Always switch off and disconnect from mains before cleaning and allow appliance to cool before cleaning Clean using hot soapy water and a soft cloth
3. odservice Equipment T100726 Ref 1 HEAD OFFICE AND WORKS Wallace View Hillfoots Road Stirling FK9 SPY Scotland SERVICELINE CONTACT Phone 01438 363 000 Fax 01438 369 900 SECTION 1 GENERAL DESCRIPTION e O a O ee net eee ly o oOo oO 7 3 ISOLATE FROM MAII BEFORE REMOVING PANI md HOT CUPBOARD TEMPE RATURE TEMPERATURE DISPLAY ol GANTRY GANTRY ON OFF SWITCH oo S M BAINS MARIE N DFF SWITCH mas HOTCUPBOARD OFF SWITCH Falcon FIS SERIES N JJ SECTION 2 USING THE SERVERY The servery should be switched on at least 20 minutes before hot food is placed in bains marie or hot cupboard Each area can be operated individually or in combination by means of three green illuminating rocker switches Hotcupboard Switching on lowest rocker switch operates hotcupboard The appliance is supplied with a digital controller that displays cupboard temperature To maintain efficiency hotcupboard doors should be closed
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