Falcon G3203 User manual

1
G3203 & G3206 Pasta Boilers
USERS INSTRUCTIONS
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - LIGHTING and OPERATIONS
SECTION 3 - COOKING HINTS
SECTION 4 - CLEANING and MAINTENANCE
These appliances have been UKCA/CE-marked based on compliance with the Gas Appliance Regulations/Product
Safety and Metrology Regulations for the Countries, Gas Types and Pressures as stated on the data plate.
The appliance MUST BE installed by a qualified 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 qualified competent person
must be consulted. Those parts which have been protected by the manufacturer MUST NOT be adjusted by
the User.
Users should be conversant with the appropriate provisions of the Fire Precautions Act and the
requirements of the Gas Safety Regulations.
PREVENTATIVE MAINTENANCE CONTACT
To obtain maximum performance from this unit regular servicing of the appliance should be undertaken to
ensure correct operation, it is functioning as intended, and safe to use. We recommend servicing in accordance
with SFG20 Maintenance Schedules and as a minimum, after 2,500 hours of use, or annually, whichever comes
first and that a maintenance contract be arranged with an appointed service contact. Visits may then be made at
agreed intervals to carry out adjustments and repairs.
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 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 easily and recycling of all
material is encouraged whenever practicable.
Falcon Foodservice Equipment
HEAD OFFICE AND WORKS
Wallace View, Hillfoots Road, Stirling. FK9 5PY. Scotland.
SERVICELINE CONTACT
Phone: [phone] Fax: [phone]
T100786 Ref.4

SECTION 1 - GENERAL DESCRIPTION.
Warning. Use only Water in this appliance.
This appliance must not be used for the heating of Liquid oils or Solid fats.
The units are provided with wire mesh basket(s) that may be drained by supporting them upon lift off draining board.
Water temperature is controlled by an adjustable users thermostat and a pre-set safety thermostat.
The multifunctional gas control (MFC), has pilot, main gas and flame failure controls built in. If pilot flame
extinguishes for any reason or if main gas supply is turned off, the burner will shut down until lighting procedure is
repeated.
A spark igniter is fitted to light pilot. A drain valve is located within controls compartment to empty pan when
necessary.
User Thermostat
This is an adjustable control that provides settings from 70°C through to continuous boil.
Safety Thermostat
This is pre-set at factory. In event of pan boiling dry, safety
thermostat will shut gas off at pilot and main burners.
If this occurs, the reason for failure must be investigated and rectified. The device is located next to burner control
(MFC) and is reset by removing black cap that protects button.
Ensure pan has cooled down before filling with cold water. Push reset button down gently using a slim, blunt
implement (i.e. a pen) and replace cap.
Warning: Filling an overheated pan with water is dangerous and may cause damage to pan structure.
Gas Control
Situated at left side of MFC, the control knob is set
correctly when appropriate symbol is alongside position
indicator. (See Figure 1)
Flame Failure Device
Operated by pilot flame. If pilot becomes extinguished, gas to main burner will be shut off.
Warning
If pilot is turned off for any reason, wait a minimum of
three minutes before attempting to relight it. The burner
control is built in to the flame failure device and the method of operation is detailed here.
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 liquid 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.

SECTION 2 - LIGHTING and OPERATION
Warning: Appliances on Castors.
When the boiler is supplied with castors it should be connected to supply piping by means of a connector for
moveable appliances. In addition, a restraining chain should be connected between appliance and wall. Ensure
this restraint is re-connected when unit is returned to original position.
Moving the boiler with hot or cold water in it can be dangerous to the operator. Scalding could occur. Spilled
water on the kitchen floor could cause slipping accidents and any such deposit should be cleaned up straight
away.
To prevent any such hazard, DO NOT move boiler until all water in pan has been drained.
Warning - THE APPLIANCE SHALL NOT BE USED EMPTY
A 20 second delay (approx.) will occur between establishing a pilot flame and burner ignition.
The unit will operate automatically with burner going out when desired temperature is reached.
Adjustment is available around boiling point. From pulsing heat to maintain simmer or permanent on for
continuous boil.
Caution - To prevent surge boiling, do not overload baskets and DO NOT LEAVE UNIT unattended.
Replenishing Water - Replenishment of boiled-off water should take place during cooking as required.
Frequent topping up with small amounts will avoid significant temperature drops and shorten recovery time to
boiling condition.
Recommended Filling Levels - Always maintain water level between maximum and minimum level marks on
pan rear.
Initial Charging Of the Pan - Prior to first time use, pan should be thoroughly cleaned using hot water and
detergent. Rinse and dry upon completion.
Ensure drain valve is closed. Fill pan with water up to level mark.
Approximate Water Capacities.
G3203 - 17 litres G3206 - 28 litres
Lighting the Burner
Important - Always Ensure pan is filled with water prior to lighting.
Warning - After turning off pilot for any reason, wait at least 3 minutes before attempting to relight.
Thermostat mustbe turned off (fully anti-clockwise).
A 20 second delay (approx.) will occur between establishing pilot flame and burner ignition.
The pilot has to be lit using the following procedure:
a) Push control knob in and turn to pilot position.
(See Figure 1)
b) Continue to hold in knob. Press igniter fully in and
release, the spark should light pilot. If pilot does not
light, continue to hold in knob and press and release
igniter button until pilot lights.
c) When lit, continue to hold knob in for 20 seconds then
release.
d) Check pilot remains lit. If pilot is extinguished when
knob is released, wait at least 3 minutes before
repeating from Step 1.
Main burner may now be lit as follows :
a) Light pilot as above and wait 30 seconds.
b) Set thermostat to required temperature.
c) Turn control knob to BURNER ON position (Figure 1)
and check burner lights.

To Turn Main Burner OFF
Return control knob to pilot position (Figure 1).
This will extinguish main burner whilst leaving pilot lit.
To Turn Pilot Burner OFF
Push control knob in and turn to OFF position. (Figure 1)
Heat-Up Time
It takes 10 minutes to reach boiling at 100°C from room temperature.
Turn thermostat control down below boiling temperature whenever unit is not in active use. This will reduce gas and
water consumption.
If unit is not required in ready-to-cook status for longer periods then turn control to either pilot only operation or
completely off.
SECTION 3 - COOKING HINTS
If a basket is immersed, maximum fill corresponds to top of
indicator at pan rear. Take care not to overfill basket.
Set control to desired setting. 70°C, 80°C, 90°C and
continuous boil are marked on control knob.
BE CAREFUL, DO NOT LET THE PAN BOIL DRY.
Do not leave a working unit unattended.
Use tap to top up with water when necessary, to maintain correct level.
It is recommended that pan water is regularly replenished to provide a clean cooking medium as starch builds up
when cooking pasta.
DO NOT SWITCH THE UNIT ON UNLESS THE PAN IS FILLED WITH WATER. MINIMUM WATER LEVEL IS
INDICATED AT PAN REAR.
DO NOT LEAVE BASKETS IN BOILING WATER FOR
UNNECESSARY PERIODS OF TIME AS THE
HANDLES WILL BECOME VERY HOT.
IMMEDIATELY MOP UP ANY WATER SPILLAGES THAT
OCCUR FROM THE FLOOR.
SECTION 4 - CLEANING and MAINTENANCE
MAINTENANCE CHECK
Regular servicing of the appliance should be undertaken to ensure correct operation, it is functioning as intended,
and safe to use. We recommend servicing after 2,500 hours of use, or annually, whichever comes first.
Any maintenance schedule should be carried out in accordance with SFG20 Maintenance Schedules. Should any
issues with the integrity of the components be identified these should be replaced. If the appliance is not considered
safe the unit should be removed from service and the responsible person advised why the unit is not safe to use and
what remedial action is needed. Contents of the maintenance schedule should be agreed with the maintenance
provider.
Shutting Down after Work
When work is completed, return control knob to pilot position (See Figure 1) leaving pilot lit if required.
Do not use thermostat knob as a gas control. Burner will re-light when temperature drops below dial setting.
Before draining, allow water to cool. Burner control knob must be in OFF position to avoid accidental operation.
Daily Cleaning: Burner control knob must be in OFF position.
Isolate gas supply and allow pan contents to cool to a safe temperature. Insert drain pipe supplied into drain
valve. Open valve and drain water into receptacle. Close valve and wipe down stainless steel exterior panels with
a cloth, wrung out in hot water and detergent. Rinse with clean water and dry thoroughly.

Weekly Cleaning
Carry out normal daily cleaning procedure. Remove any accessories and clean separately. Fill pan with low
sudsing detergent and hot water, just above normal water level mark. Allow pan to soak overnight if necessary.
Drain detergent water away. Rinse pan thoroughly with clean, hot water before wiping dry. Reposition any
accessories and refill pan with water.
Stainless Steel Surfaces
Stainless steel can be easily marked by certain types of
scouring pad including nylon types, therefore care should
be exercised when using these. Always rub along in grain direction when rubbing stainless steel with a cloth.
Safety Precautions
Stop valves will be fitted in the water and gas supply pipes to unit. User must be familiar with device location
and valve operation to enable isolation in event of
emergency.
Warning - Do not attempt to clean with a jet of water or steam clean. Do not use flammable solvents or cleaning aids.
Acid or halogen based descaling liquids (e.g. - chlorine) and cleaning powders should similarly never be used. If
a smell of gas is evident, isolate supply and ventilate area before calling gas supplier.
Never clean products whilst they are hot.
All spills onto the appliance and on floor should be cleaned up immediately.
The use of flammable solvents must be avoided.
Takecare not to damage thermostat boss or tubes located within stainless steel guards when cleaning.
These are secured to pan base.
NEVER SEARCH FOR A GAS ESCAPE WITH A NAKED FLAME.
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.
Approximate Weight of basket containing food – 2.5kg
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.
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