Falcon Foodservice Equipment G6478 User manual

RZZ 349 Ref.1
G6478 STEAMING OVEN
USERS INSTRUCTIONS
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - LIGHTING and OPERATIONS
SECTION 3 - COOKING HINTS
SECTION 4 - CLEANING and MAINTENANCE
These A liances have been CE-marked on the basis of com liance with the Gas A liance Directive
for the Countries, Gas Ty es and Pressures as stated on the Data Plate.
These Appliances MUST BE installed b a competent person in compliance with the INSTALLATION AND
SERVICING INSTRUCTIONS and National Regulations in force at the time. Particular attention MUST be paid
to the following:
Gas Safety (Installation & Use) Regulations
Health and Safety at Work Act
Furthermore, if a need arises to convert the Appliance for use with another gas, a competent person must be
consulted. Those parts which have been protected b the manufacturer MUST NOT be adjusted b the User.
Users should be conversant with the appropriate provisions of the Fire Precautions Act and the requirements of
the Gas Safet Regulations. in particular the need for regular servicing b a competent person to ensure the
continued safe and efficient performance of the Appliance.
WARNING - TO PREVENT SHOCKS, ALL APPLIANCES WHETHER
GAS OR ELECTRIC, 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 Appliance.
This equipment is ONLY FOR PROFESSIONAL USE, and shall be operated b QUALIFIED persons. It is the
responsibilit of the Supervisor or equivalent to ensure that users wear SUITABLE PROTECTIVE CLOTHING
and to draw attention to the fact that, some parts will, b necessit , become VERY HOT and will cause burns if
touched accidentall .
Falcon Foodservice Equi ment
HEAD OFFICE AND WORKS
PO Box 37, Foundr Loan, Larbert.
Stirlingshire. Scotland. FK5 4PL
AFE SERVICELINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900

Vent to
atmosphere
Drip cock
Spark igniter
Drain cock Gas
control
1. GENERAL DESCRIPTION
The unit consists of a stainless steel oven
compartment with a side-hinged door and a water
well in the compartment base. Water flows in from a
rear mounted cistern and the level is controlled
automaticall b a ball valve in the cistern.
The well is heated b a gas burner which is controlled
b a tap at the RH lower front of the unit.
The control has a built-in flame failure device and in
the event of the pilot going out or the mains gas being
turned off for an reason, the burner will be shut off
until lighting procedure is again carried out. A spark
igniter is provided to light the pilot.
The oven has steam vent in the compartment top and
a drain tap in the base. In addition, a small drain tap is
provided in the trough below the door.
Figure 1
Oven Hangers, Shelves and Containers
There are two hangers which locate on the studs near
the compartment top, the hangers are identical.
Six perforated aluminium shelves are normall
supplied but perforated containers ma be specified
as an alternative. In either case, the shelf or container
simpl slides upon the hanger wire runners.
An number of shelves or containers can be used
according to requirements, up to a maximum of six.
Each shelf accomodates a 1/1 gastronorm container.
Water Level
When installed, the oven will be fitted with a stopcock
on the cistern water suppl . This must be left turned
on at all times when the unit is in use.
When draining down for cleaning, it will be necessar
to turn the stopcock off (see Cleaning).
The cistern rear has a mark indicating the correct
water level. When the cistern is filled to this level, the
compartment well will also contain the correct amount
of water. As the oven operates and steam is given off,
the ball valve will ensure that the correct level is
maintained PROVIDED THE STOPCOCK IS OPEN.
If stopcock is closed, the water in the well could boil
awa which could seriousl damage the compartment
base.
2. LIGHTING AND OPERATIONS
Gas Control
There are four set operating positions as illustrated:
Position 1
Burner and
Pilot OFF.
Position 2
Pilot Ignition or
Pilot ON onl .
Position 3
Burner
FULL ON.
Position 4
Burner ON at
econom rate
Figure 2
Because of a built-in safet stop, it is necessar to
push knob in before tr ing to turn it from OFF to
IGNITION and from IGNITION to OFF.
Between full on and low rate, the burner can be
regulated as required. Settings will be determined b
experience.

Lighting The Burner
CHECK THE WATER STOPCOCK IS TURNED ON
AND THE COMPARTMENT CONTAINS WATER.
The gas tap knob must be pressed in slightl before it
will turn.
To Light Pilot
1. Open base cabinet door.
2. Press knob in and turn to ignition s mbol (see
Figure 2).
3. Press knob full in and hold there.
4. Press igniter knob full in and check that spark has
lit pilot - an inspection glass is provided in the inner
front panel. If pilot does not light, release igniter
knob and press in again.
5. With pilot lit, continue to hold tap knob in for a
further 20 seconds then release. If pilot goes out,
repeat 3, 4 and 5.
To Light Main Burner
6. With pilot lit, turn burner tap to full on position
(large flame s mbol - see Figure 2). Check burner
lights from pilot.
7. Close base cabinet door.
3. COOKING HINTS
Heating U
With burner lit, close compartment door. Allow oven
to heat up with burner full on for 20 to 30 minutes until
steam is rapidl escaping from top vent. The oven is
now read for use and burner tap should be turned
back to econom position (small flame s mbol - see
Figure 2) until food is read to be loaded.
Cooking
a) Load with food as required. It is preferable to
spread load over several shelves rather than
concentrate on one shelf.
b) Close compartment door. Turn burner tap full on.
c) When steam is again escaping rapidl at vent, turn
burner down to maintain cooking without undue
waste of steam.
Food Loading
A maximum of 45kg of potatoes can be cooked,
spread evenl over six containers.
A maximum of 20kg of steamed pudding can be
cooked in individual moulds spread evenl over
six containers
4. CLEANING and MAINTENANCE
The compartment should be cleaned dail ,
immediatel after completion of work whilst unit is
still warm.
Turn OFF burner and pilot.
Turn OFF water stopcock.
Open cabinet base door. Drain compartment and
cistern using a bucket under drain outlet (contents of
compartment are greater than one bucket full).
Remove containers, shelves and hangers.
Clean down compartment using a suitable detergent
on a disposable cleaning cloth. Rinse with clean cloth
and warm water.
Close drain tap, refill compartment and drain off
again. Dr interior with clean cloth. Finall drain
trough and clean this out thoroughl .
It is better to leave the oven empt , read for the next
work da . Arrangements should be made to ensure
that a check is carried out to avoid lighting burner
whilst compartment well is empt - see Lighting
Instructions.