Falcon E350/36 User manual

RZZ 211 Ref.1
E350/36 and E350/37
FLOOR-STANDING FRYERS
USERS INSTRUCTIONS
Falcon Foodservice E uipment
HEAD OFFICE AND WORKS
PO Box 37, Foundry Loan, Larber .
S irlingshire. Sco land. FK5 4PL
AFE SERVICE LINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900
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 he basis of compliance wi h he Low Vol age and EMC Direc ives for
he vol ages s a ed on he Da a Pla e.
IMPORTANT
This appliance must only be installed by a competent person in compliance with the regulations in
force at the time.
UK regula ions are lis ed on he fron of he Ins alla ion and Service Manual.
Regular servicing by a qualified person is recommended o ensure he con inued safe and efficien
performance of he appliance.
WARNING - THIS APPLIANCE MUST BE EARTHED!
Upon receip of his manual, he ins aller should ins ruc a responsible person (or persons) as o he correc
opera ion and main enance of he uni .
This equipmen is designed FOR PROFESSIONAL USE ONLY and be opera ed by QUALIFIED persons. I is
he responsibili y of he supervisor or equivalen o ensure ha he user wears SUITABLE PROTECTIVE
CLOTHING. A en ion should also be drawn o he fac ha some par s of he appliance will, by necessi y,
become VERY HOT and could cause burns if ouched acciden ally.

SECTION 1 - GENERAL DESCRIPTION
The Falcon E350/36 & E350/37 floor moun ed fryers
are par of he Falcon 350 range of equipmen . All
uni s comprising his series are of modular
dimensions of 350mm and 700mm wide. This
enables sui es o be ins alled in a ma ching line.
Some appliances, such as hese fryers and ranges
are floor moun ed whereas o hers are designed for
coun er moun ing.
The E350/36 fryer is 350mm wide wi h a single pan.
The E350/37 model is a double pan appliance which
is 700mm wide.
Each pan has a separa e elemen assembly which is
individually hermos a ically con rolled.
Warning - THIS APPLIANCE MUST BE EARTHED.
SECTION 2 - CONTROLS and OPERATION
CONTROLS
The hermos a con rol knob and wo indica or lamps
are moun ed on he con rol panel. On he E350/37
model, hese are duplica ed).
The MAINS lamp (RED) will become li when he
ex ernal isola ing swi ch is closed and will indica e
ha power is available o he fryer.
The THERMOSTAT lamp (AMBER) only ligh s when
he hea ing elemen s are being supplied wi h curren .
This will ex inguish when he frying medium has
reached he selec ed frying empera ure.
The elemen s are swi ched off when he con rol knob
is a he O (OFF) posi ion.
A drain valve for each individual pan is concealed
behind he door. This enables he oil o be run off in o
a sui able recep acle.
Each pan is equipped wi h wo chip baske s and a
perfora ed base grid. A baske draining suppor is
also provided and a dus cover is supplied for each
pan.
Each pan is fi ed wi h a SAFETY THERMOSTAT
which will swi ch off he elemen s in even of he oil
becoming overhea ed should he con rol hermos a
fail. Should his occur, i will be necessary o have he
appliance serviced by a qualified person who will
rec ify he faul and re-se he safe y hermos a .
FRYING MEDIUM
Caution
The appliance will achieve op imum performance
when a good quali y vege able oil is used as he frying
medium. Never heless, favourable resul s may also
be ob ained from cooking fa s, provided he following
procedures are adhered o.
a) Never opera e he hermos a above he smoke
poin of he chosen fa , e.g. Some dripping can
have a smoke poin as low as 170
o
C. Repu able
fa manufac urers supply his informa ion.
b) To preven localised overhea ing around he
elemen s or ex ernal walls of he pan, fa should
be broken up in o small pieces when charging he
pan or opping up o a working level .The
hermos a should no be se above 120
o
C un il
he fa is in a liquid s a e.
OPERATION
Initial Charging Of The Pan
important
Ensure ha he appliance has been urned OFF a he
mains isola ing swi ch.
Prior o opera ion, clean he pan using ho wa er and
de ergen .
Rinse he pan and dry i horoughly before use.
Ensure ha he drain valve is closed.
Fill he pan wi h oil o he level mark on he elemen
guard.
Turn ON a he he isola ing swi ch and se he
hermos a knob o he desired frying
empera ure.
Leave he appliance o hea up. When he oil has
reached he selec ed empera ure, he amber ligh will
ex inguish and he fryer is ready for use.
When he oil empera ure falls, ie. when food is
immersed in he oil, he hermos a au oma ically
res ores he supply of curren o he elemen s.
The oil capaci y for model E350/36 is 12 li res and
model E350/37 is 12 li res for each pan (a o al of
24 li res).
Warning
Your a en ion is drawn wi h regard o he following
safe y rela ed poin s -
Never under any circums ances swi ch he fryer ON
unless i is filled wi h oil or wa er.
Before draining he pan or raising he elemen s for
cleaning, swi ch off a he isola ing swi ch.
Surge boiling may occur if over we food or a larger
han recommended load requires o be prepared.
There is a possibili y ha he uni could ca ch fire if
he oil is allowed o go below he specified opera ing
level.
Old oil has a reduced flash poin o ha of fresh oil
and is herefore more prone o surge boiling.
The MAXIMUM RECOMMENDED LOAD is 0.9kg
(2 lbs) per pan.

FOOD TYPE Tempera ure
Fried Bread 190
o
C
Doughnu s 190
o
C
Fish Cakes 180
o
C
Chicken Por ions 170
o
C
Sausages 170
o
C
Scampi 170
o
C
Mea (Chops, e c.) 170
o
C
SECTION 3 - COOKING HINTS
FRYING CHIPS
Chipped po a oes can be prepared by he following
me hods.
Raw to Finish
Se he hermos a o 190
o
C and load each baske
wi h 0.9kg (2 lb) of raw chips. Cook for 4 o 5 minu es.
Using his me hod an hourly ou pu of up o 24.1kg
(53 lb) of chips can be achieved from each pan.
Blanching
This me hod is used when large quan i ies of chips
are required a peak periods, and involves pre-frying
a a lower empera ure (170
o
C). Baske loads of 0.9
kg (2 lb) are recommended. Finishing should be
carried ou wi hin 3 hours of blanching a a hermos a
se ing of 190
o
C. Cook for 1 o 2 minu es and serve
immedia ely. Avoid fur her s orage if possible.
Frying Fish
Fish is bes cooked direc ly on he base grid, no in
he chip baske s. When he fish is ready, remove i
wi h a fish lif er. The recommended empera ure is
170
o
C. The ime varies in accordance wi h he ype
and weigh of fish.
Other Foods
Any ype of food which is sui able for deep frying, has
a par icular cooking empera ure a which bes resul s
are ob ained. The following lis gives a represen a ive
selec ion of food which may be deep fried oge her
wi h recommended hermos a se ings. The se ings
may be varied o sui individual requiremen s.
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 no a emp o clean his appliance wi h acid or
halogen based (eg. chlorine) descaling liquids or
cleaning powders.
Stainless Steel Surfaces
I should be no ed ha s ainless s eel can be easily
marked by cer ain scouring pads including nylon
ypes and care should be exercised. When rubbing
s ainless s eel wi h a clo h always rub along he grain
direc ion.
Cleaning Procedure
In he in eres s of good housekeeping and hygiene, i
is recommended ha he appliance be cleaned daily
as follows -
1. Ensure ha he fryer has been swi ched OFF a
he mains isola ing swi ch.
2. Place a recep ical direc ly below he drain pipe.
3. Slowly open he drain valve. This will allow he oil
o flow gen ly in o he vessel. Take care no o
overfill he recep ical.
4. Having drained he pan, close he drain valve.
5. Remove he baske and fish pla e. Submerge
hese i ems in a sink filled wi h ho , soapy wa er.
6. Pour ho wa er and de ergen in o he fryer pan.
The de egen o wa er ra io is dependan upon he
s reng h of he cleaning medium.
7. Se he fryer con rol be ween 160
o
and 165
o
C.
Allow he wa er o hea and simmer slowly. The
dura ion of his process is dependan upon how
soiled he pan is.
8. Turn he fryer OFF.
9. Drain he wa er from he pan as i em 4.
10. Rinse he pan wi h clean wa er. Dry horoughly.
To gain access o wipe he pan in erior, he
elemen s can be hinged upward. Having fully
raised he elemen s a suppor ing la ch will
au oma ically secure hem in he raised posi ion.
Important Note
Ensure ha he elemen s have cooled before
a emp ing his procedure
11. Wash and rinse he baske and fish pla e. These
should be perfec ly dry before replacemen wi hin
he pan.
12. Ensure he drain valve is closed. Remove he
pipe.
13. S rain/fil er he oil back in o he pan. If necessary
op up wi h clean oil o he maximum level mark.
DO NOT OVERFILL.
SERVICE
Con ac he address on he i le page of his manual.