Falcon Dominator Series Manual

DOMINATOR
SERIES
User, installation and servicing instructions
FLEXI PAN
E3741
Read these instructions before use
T101031
Rev No: 1
Published: 10/10/2019
DATE PURCHASED:
MODEL NUMBER:
SERIAL NUMBER:
DEALER:
SERVICE PROVIDER:

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Falcon Foodservice Equipment
HEAD OFFICE
Wallace View, Hillfoots Road, Stirling. FK9 5PY. Scotland.
WEEE Directive Registration No. WEEE/DC0059TT/PRO
At end of appliance life, dispose of appliance and any replacement parts in a
safe manner, via a licensed waste handler. Appliances are designed to be
dismantled easily and recycling of all material is encouraged whenever
practicable.
Dear Customer
Thank you for choosing Falcon Foodservice Equipment.
This manual can be downloaded from www.falconfoodservice.com or scan
here:
IMPORTANT: Please keep this manual for future reference.

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SYMBOLS
SCREWDRIVER
SPANNER
COOKING OIL
GREASE
WARNING
SPARK IGNITION
FLAME
VIEWPORT
ALLEN KEY
IGNITER
C SPANNER
REMOVE DEVICE
PLUG REMOVER

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This appliance may be discoloured due to testing.
These instructions are only valid if the country code appears on the appliance. If
the code does not appear on the appliance, refer to the technical instructions for
adapting the appliance to the conditions for use in that country.
Installation must meet national or local regulations. Attention must be paid to:
safety (installation & use) regulations, health and safety at work act, local and
national building regulations, fire precautions act.
To prevent shocks, this appliance must be earthed.
This unit is fitted with an equipotential connection at the rear on the base.
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.
This equipment is for professional use only and must be used by qualified
persons.
The installer must instruct the responsible person(s) of the correct operation and
maintenance of the appliance.
Unless otherwise stated, parts which have been protected by the manufacturer
must not be adjusted by the installer.
The appliance must be serviced regularly by a qualified person. Service intervals
should be agreed with the service provider.
Check that no damage has occurred to the appliance or supply cord during transit.
If damage has occurred, do not use this appliance.
Ensure the supply cord is routed free from the appliance to avoid damage.
The appliance has been designed and approved to use Falcon kick plates; non
Falcon kick plates could potentially adversely affect the performance of the
appliance by restricting the air to the appliance.
All apparatus connected to a potable water network and including water drain
device has to be provided with an air break before its discharge to the drainage
system. Type AA.

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Training and competence
To help ensure the safe use of this appliance there is a requirement for you to provide
whatever information, instruction, training and supervision as is necessary to ensure, so
far as is reasonably practicable, the health and safety of all users.
For further help and information on training and competence we would refer you the
Health and Safety Executive website; www.hse.gov.uk document ref: health and safety
training INDG345. International customers should default to the health and safety
guidelines provided by your government body.
Risk assessment
As part of managing the health and safety of your business you must control any risks
identified in your commercial kitchen. To do this you need to think about what might
cause harm to people and decide whether you are taking reasonable steps to prevent
that harm. This is known as risk assessment. It is important to consider the environment
around the product as well as the product itself. For example oil or food spills will present
a significant risk so users so the need to immediately clean up such spills must be
reflected in staff training.
For further help and information on risk assessments we would refer you to you the
Health and Safety Executive website; www.hse.gov.uk document ref: risk assessment
INDG163. International customers should default to the health and safety guidelines
provided by your government body.

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CONTENTS
1.0 APPLIANCE INFORMATION.....................................................................................6
2.0 OPERATION..............................................................................................................7
2.1 COMPONENT PARTS............................................................................................................7
2.2 CONTROLS ............................................................................................................................8
2.3 USING THE APPLIANCE –AS A GRIDDLE..........................................................................9
2.4 USING THE APPLIANCE –BOILING / BRAISING ................................................................9
2.5 USING THE APPLIANCE –STEAMING ................................................................................9
3.0 CLEANING AND MAINTENANCE...........................................................................10
3.1 CLEANING AND MAINTENANCE........................................................................................11
4.0 SPECIFICATION......................................................................................................12
4.1 APPLIANCE WEIGHT TABLE..............................................................................................12
4.2 TECHNICAL DATA TABLE...................................................................................................13
5.0 DIMENSIONS / CONNECTION LOCATIONS.......................................................... 13
6.0 INSTALLATION.......................................................................................................14
SITING / CLEARANCES..................................................................................................................14
6.1 ASSEMBLY...........................................................................................................................15
6.2 ELECTRIC SUPPLY & CONNECTION ................................................................................16
6.3 COMMISSIONING ................................................................................................................17
7.0 SERVICING .............................................................................................................18
7.1 GASTRONORM AND SLIDE REMOVAL .............................................................................19
7.2 CONTROL AND INFILL PANEL REMOVAL.........................................................................19
7.3 SAFETY THERMOSTAT RESET .........................................................................................20
7.4 TEMPERATURE CONTROL AND NEON REMOVAL..........................................................21
7.5 CONTACTOR REMOVAL.....................................................................................................21
7.6 OPERATING THERMOSTAT REMOVAL ............................................................................22
7.7 SAFETY THERMOSTAT REMOVAL....................................................................................25
7.8 HEATING ELEMENTS REMOVAL.......................................................................................26
7.9 CIRCUIT DIAGRAMS ...........................................................................................................27
WIRING DIAGRAMS .......................................................................................................................28
8.0 ACCESSORIES.......................................................................................................29
8.1 STEAMING TRAY AND LID..................................................................................................29
9.0 FAULT FINDING...................................................................................................... 29
10.0 SPARE PARTS........................................................................................................30
11.0 SERVICE INFORMATION........................................................................................ 30

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1.0 APPLIANCE INFORMATION
This appliance has been CE-marked on the basis of compliance with the relevant EU
directives for the heat inputs, gas pressures and voltages stated on the data plate.
A - Serial No
B - Model No
C - Flue Type
D - Gas Category
E - Gas Pressure
F - Gas Type
G - Gas Rate
H - Total Heat Input
I - Electrical Rating
J - Total Electrical Power
K - Magnetic Field Frequency
L - Electrical Phase Loading

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2.0 OPERATION
2.1 COMPONENT PARTS
A -
Pan
F -
Gastronorm Slide
B -
Heat Demand Neon (Amber)
G -
Gastronorm Tray
C -
Power Neon (Red)
H -
Control Knob
D -
Level Gauge
I -
Runner
E -
Plug
J -
Plug Removal Tool

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2.2 CONTROLS
A -
Power Neon (Red)
F -
Simmer Position
B -
Temperature Control (Knob)
G -
Steaming Position
C -
Griddle Position
D -
Heat Demand Neon (Amber)
E -
Constant Boil Position

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2.3 USING THE APPLIANCE –AS A GRIDDLE
2.3.1 Before use, clean the appliance inside and out. See section 3.
2.3.2 Ensure the plug is fitted.
2.3.3 Power Neon (Red) will light when there is mains power to the appliance
2.3.4 Turn Temperature Control to Griddle Position (around 280oC).
2.3.5 Heat Demand Neon (Amber) will light as the heating elements heat the pan.
2.3.6 Heat Demand Neon (Amber) and the heating elements will turn off when the set
temperature is reached.
2.3.7 Reduce the temperature as needed for the cooking process.
NOTE: The FLEXI pan is fitted with a thermal safety device. This will stop the heating of the
pan if it becomes overheated. This appliance is designed to fail safe.
2.3.8 If the appliance unexpectedly turns off, the safety thermostat might have activated.
Call a qualified technician to carry out an investigation.
2.4 USING THE APPLIANCE –BOILING / BRAISING
2.4.1 Before use, clean the appliance inside and out. See section 3.
2.4.2 Ensure the plug is fitted.
2.4.3 Fill the pan with water / stock to desired level using the level gauge as a guide.
2.4.4 Set temperature control to the Constant Boil Position (around 215oC).
2.4.5 For a simmer set the Temperature Control to Simmer Position (around 165oC).
2.5 USING THE APPLIANCE –STEAMING
2.5.1 Before use, clean the appliance inside and out. See section 3.
2.5.2 Ensure the plug is fitted.
2.5.3 For a gentle steam fill the pan with water to the minimum mark on the Level Gauge.
2.5.4 Fit steaming trays into pan.
2.5.5 Set dial to the Steaming Position (around 115oC).
THIS APPLIANCE IS NOT DESIGNED FOR DEEP FRYING.
DEEP FRYING IN THIS APPLIANCE MAY LEAD TO FIRES.

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2.5.6 This setting is recommended for vegetables. To steam proteins a higher setting may
be more suitable.
E3741 12L MARK, E3781 24L MARK - NEVER FILL THE PAN
ABOVE THIS MARK WITH COLD LIQUID.
MIN LEVEL MARK –WHEN BOILING/BRAISING/STEAMING
NEVER ALLOW THE LIQUID LEVEL TO DROP BELOW THIS
MARK.
3.0 CLEANING AND MAINTENANCE
When removing heavy items to aid cleaning or maintenance particular care should be taken.
A manual handling risk assessment is the best way to determine the level of risk to anyone
using or maintaining this equipment. To help with such an evaluation we have included the
weights of individual components that may present significant risk.
For further help and information on manual handling and associated risk assessment we
would refer you to you the Health and Safety Executive website; www.hse.gov.uk document
ref: manual handling at work INDG143. International customers should default to the health
and safety guidelines provided by your government body.
The cleaning of fryers or other products that use hot oil present significant risks to end users
and particular care should be taken. Cold water and hot oil for example are an explosive mix
and should be avoided at all costs.
Other useful references for health and safety issues:
www.hse.gov.uk
Essentials of health and safety at work ISBN978
Noise at work INDG362
Safe systems of work
Other notes added to the body of the instructions
BEFORE ANY CLEANING IS UNDERTAKEN, ISOLATE THE
APPLIANCE FROM MAINS POWER SUPPLY AT ISOLATOR
SWITCH.
SUITABLE PROTECTIVE CLOTHING MUST BE WORN WHEN
CLEANING THIS APPLIANCE.
THE APPLIANCE MUST NOT BE STEAM CLEANED. DO NOT
USE ACID OR HALOGEN-BASED (E.G. CHLORINE)
DESCALING LIQUIDS, FLAMMABLE LIQUIDS, CLEANING
AIDS OR CLEANING POWDERS.
FAILURE DUE TO LACK OF PROPER CLEANING IS NOT
COVERED BY WARRANTY.

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NOTE: All surfaces are easier to clean if spillages are removed before becoming burnt on, and the
appliance is cleaned daily.
It should be noted that certain scouring pads including nylon types can easily mark stainless steel.
Care should be exercised during cleaning process. When rubbing stainless steel with a cloth, always
rub in the direction of the grain.
3.1 CLEANING AND MAINTENANCE
3.1.1 Switch appliance off and cool down.
3.1.2 Ensure a Gastronorm Tray is in the slide and slide it back into the appliance.
3.1.3 Remove Drain Plug to drain liquid from the pan as shown below using the Tool.
3.1.4 Clear the excess liquid and debris from the pan.
3.1.5 Once the pan is empty remove the Gastronorm Tray as shown below.

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3.1.6 Soak the Gastronorm Tray in hot soapy water.
3.1.7 Wash, rinse and dry gastronorm thoroughly.
3.1.8 Replace the Plug and fill the pan with hot soapy water to the MIN mark.
3.1.9 Clean pan with soft, clean cloth and rub away any stubborn staining with a non
abrasive pad.
3.1.10 Remove Plug using the Tool to empty the water into a Gastronorm Tray.
3.1.11 Clean the drain.
3.1.12 Rinse pan and drain, and dry thoroughly.
3.1.13 Wash rinse and dry gastronorm thoroughly.
3.1.14 Replace Plug and Gastronorm Tray.
4.0 SPECIFICATION
4.1 APPLIANCE WEIGHT TABLE
APPLIANCE
UNIT WEIGHT (kg)
PACKED WEIGHT (kg)
E3741
62
70

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4.2 TECHNICAL DATA TABLE
E3741
CURRENT
POWER
PHASE
MIN (A) @
230V
MAX (A) @
230V
ACTUAL (A) @
230V
(kW) @ 230V
L1
9.13
10.65
10.14
2.33
L2
9.13
10.65
10.14
2.33
L3
9.13
10.65
10.14
2.33
IF ANY CURRENT IS OUT WITH THESE TOLERANCES, THE
CAUSE MUST BE INVESTIGATED AND RECTIFIED.
5.0 DIMENSIONS / CONNECTION LOCATIONS

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6.0 INSTALLATION
Electrical Safety and Advice Regarding Supplementary Electrical Protection
Commercial kitchens and foodservice areas are environments where electrical
appliances may be located close to liquids, or operate in and around damp conditions
or where restricted movement for installation and service is evident.
The installation and periodic inspection of the appliance should only be undertaken by a
qualified, skilled and competent electrician; and connected to the correct power
supply suitable for the load as stipulated by the appliance data label.
The electrical installation and connections should meet the necessary requirements to the
local electrical wiring regulations and any electrical safety guidelines.
We recommend:-
Supplementary electrical protection with the use of a residual current device (RCD)
Fixed wiring appliances incorporate a locally situated switch disconnector to connect
to, which is easily accessible for switching off and safe isolation purposes. The
switch disconnector must meet the specification requirements of IEC 60947.
SITING / CLEARANCES
This appliance can be sited next to a combustible wall.
IF SUITING, THE NECESSARY CLEARANCES TO ANY
COMBUSTIBLE WALL MUST BE THE LARGEST FIGURE
GIVEN FOR INDIVIDUAL APPLIANCE INSTRUCTIONS.

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6.1 ASSEMBLY
6.1.1 Position the appliance and level using feet adjusters as shown below.
TAKE CARE WHEN MOVING AN APPLIANCE FITTED WITH
CASTORS.
6.1.2 Fix appliance to the floor using the anti tilt device as shown below (fit to rear of unit).

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ANTI TILT BRACKET MUST BE FITTED ON THIS UNIT
6.2 ELECTRIC SUPPLY & CONNECTION
The location of the electrical inlet is as seen in section 5.0. this unit is suitable for AC
supplies only. The standard terminal arrangement is Three phase (400V 3N~) for all
variants.
Live 1 ( Phase 1)
Brown
Live 2 ( Phase 2)
Black
Live 3 ( Phase 3)
Grey
Neutral
Blue
Earth
Yellow/Green
Install an appropriate three phase mains supply cable rated to at least 80°C with a 32A plug.
To install the mains cable, remove control panel, infill panel and inner top panel as shown
and feed mains supply through cable gland at the rear. Keep the cable to the outside of the
flange marked and cable tie to the flange. Connect the mains supply to the terminal block.

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THIS APPLIANCE MUST BE EARTHED
6.3 COMMISSIONING
Refer to section 2.0 for operation. If Safety Thermostat is activated, refer to section 7.3 to
reset it.
Carry out the following operation:

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6.3.1 Turn on mains power supply on.
6.3.2 Ensure Red Neon illuminates.
6.3.3 Turn Temperature Control Knob to 280oC.
6.3.4 Ensure Amber Neon illuminates.
6.3.5 Let the pan heat up. When Amber Neon switches off, check the temperature in the
middle of the plate. Ensure the temperature is 280oC +/- 20oC.
6.3.6 Switch appliance off
This appliance is also provided with a terminal for connection of an
external equipotential conductor. This terminal is an effective electrical
contact with all fixed exposed metal parts of the appliance, and shall
allow the connection of conductor having a nominal cross-section area
of up to 10mm². It is located at the rear of the unit and identified by the
following label and must only be used for bonding purposes.
If the appliance does not operate correctly please refer to section 9.0 and rectify the
problem.
PLEASE FILL OUT THE INFORMATION TABLE ON THE FRONT
COVER AFTER COMMISSIONING.
7.0 SERVICING
BEFORE ATTEMPTING ANY MAINTENANCE, ISOLATE THE
APPLIANCE AT THE MAINS SWITCH AND TAKE STEPS TO
ENSURE THAT IT IS NOT INADVERTENTLY SWITCHED ON.

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7.1 GASTRONORM AND SLIDE REMOVAL
7.1.1 Remove gastronorm tray as section 3.1.5.
7.1.2 To remove gastronorm slide push down on left hand catch as shown and push up on
right hand catch.
7.2 CONTROL AND INFILL PANEL REMOVAL
7.2.1 Remove control and infill panels as shown.
7.2.2 Fuse is located behind the control panel.