Falcon E350/36 User manual

E350/36 and E350/37
FLOOR-STANDING FRYERS
E350/38 and E350/39
COUNTER TOP FRYERS
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.
IMPORTANT
This appliance must only be installed by a competent 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 the continued safe and efficient
performance of the appliance.
WARNING - THIS APPLIANCE MUST BE EARTHED!
Upon receipt of this manual, the installer should instruct a responsible person (or persons) as to the
correct operation and maintenance of the unit.
This equipment 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 appliance
will, by necessity, become VERY HOT and could 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
PHONE : [phone]
T100643 Ref.4

SECTION 1 - GENERAL DESCRIPTION
1.1 The Falcon E350/36 & E350/37 floor mounted fryers are part of the Falcon 350 range of
equipment. All units comprising this series are of modular dimensions of 350mm and 700mm wide.
This enables suites to be installed in a matching line. Some appliances, such as these fryers and
ranges are floor mounted whereas others are designed for counter mounting.
The E350/36 fryer is 350mm wide with a single pan which is thermostatically controlled.
The E350/37 model is a double pan appliance which is 700mm wide, each pan individually controlled
by means of a thermostat.
1.2 The E350/38 model is 350mm wide with a single frying pan which is thermostatically controlled.
The E350/39 model is 700mm wide with two frying pans, each pan individually controlled by means
of a thermostat.
Warning - THIS APPLIANCE MUST BE EARTHED.
SECTION 2 - CONTROLS and OPERATION
CONTROLS
Mounted on front panel of E350/36 & 38 models are thermostat control knob and two indicator
lamps (For the E350/37 and E350/39 double pan models, these are of course duplicated).
The thermostat control knob and two indicator lamps are mounted on control panel. On E350/37
model, these are duplicated).
The MAINS lamp (RED) will become lit when external isolating switch is closed and will indicate that
power is available to fryer.
The THERMOSTAT lamp (AMBER) only lights when heating elements are being supplied with current.
This will extinguish when frying medium has reached selected frying temperature.
The elements are switched off when control knob is at O (OFF) position.
A drain valve for each individual pan is concealed behind door. This enables oil to be run off into a
suitable receptacle.
Each pan is equipped with two chip baskets and a perforated base grid. A basket draining support is
also provided and a dust cover is supplied for each pan.
Each pan is fitted with a SAFETY THERMOSTAT which will switch off elements in event of the oil
becoming overheated should control thermostat fail. Should this occur, it will be necessary to have
the appliance serviced by a qualified person who will rectify the fault and re-set the safety
thermostat.
Caution
FRYING MEDIUM
The appliance will achieve optimum performance when a good quality vegetable oil is used as the
frying medium. Nevertheless, favourable results may also be obtained from cooking fats, provided
the following procedures are adhered to.
a) Never operate thermostat above smoke point of chosen fat, e.g. some dripping can have a smoke
point as low as 170°C. Reputable fat manufacturers supply this information.

b) To prevent localised overheating around elements or external walls of pan, fat should be broken
up into small pieces when charging pan or topping up to a working level .The thermostat should not
be set above 120°C until fat is in a liquid state.
OPERATION
Initial Charging Of The Pan
Important
Ensure that appliance has been turned OFF at mains isolating switch.
Prior to operation, clean pan using hot water and detergent.
Rinse pan and dry it thoroughly before use.
Ensure that drain valve is closed.
Fill pan with oil to MIN level mark on element guard.
Turn ON at isolating switch and set thermostat knob to desired frying temperature.
Leave appliance to heat up. When oil has reached selected temperature, amber light will extinguish
and fryer is ready for use.
When oil temperature falls, i.e. when food is immersed in oil, thermostat automatically restores
supply of current to elements.
Oil capacity for model E350/36 is 12 litres and model E350/37 is 12 litres for each pan (a total of 24
litres).
The oil capacity for model E350/38 is 6.5 litres and for the E350/39 model - 6.5 litres per pan (13
litres total).
Warning
Your attention is drawn with regard to the following safety related points -
Never under any circumstances switch fryer ON unless it is filled with oil or water.
Before draining pan or raising elements for cleaning, switch off at isolating switch.
Surge boiling may occur if over wet food or a larger than recommended load requires to be
prepared.
There is a possibility that unit could catch fire if oil is allowed to go below specified operating level.
Old oil has a reduced flash point to that of fresh oil and is therefore more prone to surge boiling.
The MAXIMUM RECOMMENDED LOAD for E350/36 & 37 models is 0.9kg (2 lbs) per pan.
The MAXIMUM RECOMMENDED LOAD for E350/38 & 39 models is 0.6kg (1.25 lbs) per pan.

SECTION 3 - COOKING HINTS
FRYING CHIPS
Chipped potatoes can be prepared by the following methods.
Raw to Finish
E350/36 & 37: Set thermostat to 190°C and load each basket with 0.9kg (2 lb) of raw chips. Cook for
4 to 5 minutes.
Using this method an hourly output of up to 24.1kg (53 lb) of chips can be achieved from each pan.
E350/38 & 39: Set thermostat to 190°C and load each basket with 0.6kg (1¼ lbs) of raw chips. Cook
for 4 to 5 minutes.
Using this method, an hourly output of up to 14.5kg (32lbs) of chips can be achieved from each pan.
Blanching
This method is used when large quantities of chips are required at peak periods, and involves pre-
frying at a lower temperature (170°C). Model maximum basket loads are recommended. Finishing
should be carried out within 3 hours of blanching at a thermostat setting of 190°C. Cook for 1 to 2
minutes and serve immediately. Avoid further storage if possible.
Frying Fish
Fish is best cooked directly on base grid, not in the chip baskets. When fish is ready, remove it with a
fish lifter. The recommended temperature is 170°C. Time varies in accordance with type and weight
of fish.
Other Foods
Any type of food which is suitable for deep frying, has a particular cooking temperature at which
best results are obtained. The following list gives a representative selection of food which may be
deep fried together with recommended thermostat settings. The settings may be varied to suit
individual requirements.
FOOD TYPE
Temperature
Temperature
190°C
Fried Bread
190°C
Doughnuts
180°C
Fish Cakes
180°C
Chicken Portions
170°C
Sausages
170°C
Scampi
170°C
Meat (Chops, etc.)
170°C
SECTION 4 - CLEANING and MAINTENANCE
Important
DISCONNECT THE ELECTRICITY SUPPLY BEFORE ANY CLEANING IS UNDERTAKEN,
THE APPLIANCE MUST NOT BE CLEANED WITH A JET OF WATER OR STEAM
CLEANED.

Warning
Do not attempt to clean this appliance with acid or halogen based (e.g. chlorine)
descaling liquids or cleaning powders.
Stainless Steel Surfaces
It should be noted that stainless steel can be easily marked by certain scouring pads including nylon
types and care should be exercised. When rubbing stainless steel with a cloth always rub along the
grain direction.
Cleaning Procedure
In the interests of good housekeeping and hygiene, it is recommended that the appliance be cleaned
daily as follows -
1. Ensure that fryer has been switched OFF at mains isolating switch.
2. Place a receptacle directly below drain pipe.
3. Slowly open drain valve. This will allow oil to flow gently into vessel. Take care not to overfill
receptacle.
4. Having drained pan, close drain valve.
5. Remove basket and fish plate. Submerge these items in a sink filled with hot, soapy water.
6. Pour hot water and detergent into fryer pan. Detergent to water ratio is dependent upon
strength of cleaning medium.
7. Set fryer control between 160°• and 165°C. Allow water to heat and simmer slowly. Duration of
this process is dependent upon how soiled the pan is.
8. Turn fryer OFF.
9. Drain water from the pan as item 4.
10. Rinse pan with clean water. Dry thoroughly. To gain access to wipe pan interior, elements can be
hinged upward. Having fully raised elements, a supporting latch will automatically secure them in
raised position.
Important Note
Ensure that elements have cooled before attempting this procedure
11. Wash and rinse basket and fish plate. These should be perfectly dry before replacement within
the pan.
12. Ensure drain valve is closed. Remove pipe.
13. Strain/filter oil back into pan. If necessary, top up with clean oil to maximum level mark. DO NOT
OVERFILL.
SERVICE
Contact address on title page of this manual.