Falcon G2625 User manual

T100565 Ref. 1
G2625, G2925, G21225
G21525 and G21825 CHARGRILLS
USERS INSTRUCTIONS
SECTION 1 - GENERAL DESCRIPTION
SECTION 2 - LIGHTING and OPERATIONS
SECTION 3 - COOKING HINTS
SECTION 4 - CLEANING and MAINTENANCE
These appliances have been CE-marked n the basis f c mpliance with the Gas Appliance Directive, f r the
C untries, Gas Types and Pressures as stated n the Data Plate.
These appliances MUST BE installed by a c mpetent pers n in c mpliance with the INSTALLATION AND
SERVICING INSTRUCTIONS and Nati nal Regulati ns in f rce at the time. Particular attenti n MUST be paid
t the f ll wing:
Gas Saf ty (Installation & Us ) R gulations
H alth and Saf ty at Work Act
Furtherm re, if a need arises t c nvert the appliance f r use with an ther gas, a c mpetent pers n must be
c nsulted. Th se parts which have been pr tected by the manufacturer MUST NOT be adjusted by the User.
Users sh uld be c nversant with the appr priate pr visi ns f the Fire Precauti ns Act and the requirements f
the Gas Safety Regulati ns. In particular, the need f r regular servicing by a c mpetent pers n t ensure the
c ntinued safe and efficient perf rmance f the Appliance.
WARNING - TO PREVENT SHOCKS, ALL APPLIANCES WHETHER
GAS OR ELECTRIC, MUST BE EARTHED
Up n receipt f the User's Instructi n manual, the installer sh uld instruct the resp nsible pers n(s) f the
c rrect perati n and maintenance f the Appliance.
This equipment is ONLY FOR PROFESSIONAL USE, and shall be perated by QUALIFIED pers ns. It is the
resp nsibility f the Supervis r r equivalent t ensure that users wear SUITABLE PROTECTIVE CLOTHING
and t draw attenti n t the fact that, s me parts will, by necessity, bec me VERY HOT and will cause burns if
t uched accidentally.
Falcon Foods rvic Equipm nt
HEAD OFFICE AND WORKS
Wallace View, Hillf ts R ad, Stirling FK9 5PY
AFE SERVICELINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900

LH lighting h le RH lighting h le
LH c ntr l RH c ntr l
LH lighting h le RH lighting h leCentre lighting h le
LH c ntr l RH c ntr lCentre c ntr l
L cate radiants
ver lugs
SECTION 1 - GENERAL DESCRIPTION
The chargrills, part f the D minat r Series, are
supplied n a stand. They can als be installed up n
a c unter r table using a bench m unting kit
supplied by Falc n.
Units are f m dular dimensi ns enabling suites f
appliances t be installed in a matching line whether
c unter-m unted as these m dels r fl r m unted -
i.e. RANGES and FRYERS.
G2625, G2925, G21225, G21525 and G21825
chargrills are c ntr lled by a c mbined n/ ff tap
and flame failure device. Standard burner igniti n is
by pil t, lit manually using a taper r hand held igniter.
The c ntr l tap(s) n all m dels have indented
p siti ns f r HIGH (large flame) and LOW (small
flame).
SECTION 2 - LIGHTING and OPERATIONS
2.1 SETTING THE RADIANTS
Bef re using unit each day, ensure radiants have
been set in the pr per p siti ns as sh wn bel w.
If the radiants are n t in p siti n sh wn, branding ir n
temperatures will n t be spread evenly ver c king
area. T rep siti n a radiant, simply rem ve ir ns
and adjust t ensure radiants are p siti ned c rrectly.
See Figure 1.
Figur 1 - Radiant Positions
2.2 BRANDING IRONS
Brander bars are fitted in sets f five (600mm),
eight (900mm), eleven (1200mm),
f urteen (1500mm) and seventeen (1800mm).
The bars have integral drain channels n b th sides
and are reversible. A lifting t l is supplied t reverse
bars if required.
2.3 LIGHTING THE BURNERS
Figur 3 - G2625 Pan l Layout
Figur 4 - G2925 Pan l Layout
Refer t Figures 3 and 4, pr ceed as f ll ws:
a) Open d r fully t access pil t h le.
b) Push tap in and turn anti-cl ckwise t igniti n
p siti n.
c) H ld tap fully in and insert hand-held Piez igniter
in h le relative t tap being perated. Spark igniter
c ntinu usly until pil t lights. If using a wax taper it
must be entered f r 2 t 3 sec nds (maximum) at a
time t prevent drips f wax bl cking pil t h le.
Repeat pr cedure until pil t flame ignites.
d) When pil t is lit, c ntinue t h ld tap fully in f r
20 sec nds bef re release. If pil t g es ut, wait
3 minutes and repeat fr m (c).
e) Repeat f r remaining burners using ther p rts and
respective gas taps.
f) When pil t is established, push tap in and turn
anti-cl ckwise t HIGH p siti n: (large symb l) t
light burner.
g) The tap can be adjusted t HIGH r LOW
depending up n requirements.
h) If a burner extinguishes intenti nally r therwise,
NO ATTEMPT t re-light it sh uld be made until at
least 3 minutes have elapsed.

OFF PILOT
HIGH LOW
Beef
APPROXIMATE
WEIGHT TIME IN MINUTES
Sirl in Steak 150g 7
Fillet Steak 150g 8
Rump Steak 150g 8-9
T-B ne Steak 400g 15
Lamb
APPROXIMATE
WEIGHT TIME IN MINUTES
L in Ch p 140g 12
N isettes 80g 4-5
Fillet 110g 5-6
Cutlet 110g 8
Pork
APPROXIMATE
WEIGHT TIME IN MINUTES
Ch p 160g 14
Gamm n Steak 150g 8-9
Bac n Rasher 30g 2
Chicken
APPROXIMATE
WEIGHT TIME IN MINUTES
Half P ussin 120g 18 - 20
Supreme ( ff the b ne) 145g 10
Leg ( ff the b ne) 110g 8-9
Offal
APPROXIMATE
WEIGHT TIME IN MINUTES
Lamb's Liver 80g 3-4
Lamb's Kidney 70g 5-6
Fish
APPROXIMATE
WEIGHT TIME IN MINUTES
Salm n Steak 150g 8
Rainb w Tr ut 180g 8
Halibut Steak 170g 9
M nkfish Tail 150g 8
Miscellaneous
APPROXIMATE
WEIGHT TIME IN MINUTES
Burgers 100g 9
Kebabs 150g 8
Mushr ms 20g 3
Quarter Peppers 30g 4-5
Figur 5 - Control Knob D tails
2.4 TURNING THE BURNER OFF
Refer t Figure 3 and 4 and pr ceed as f ll ws -
For Short P riods
T turn ff burner but leaving pil t lit, push in kn b
and turn it cl ckwise t igniti n symb l.
For Long P riods .g. Ov rnight
T turn ff burner and pil t, push in kn b and turn
cl ckwise t OFF p siti n.
Not
It can be seen fr m ab ve instructi ns that every turn
m vement f the tap has t be preceded by pushing it
in.
Saf ty Pr cautions
A st pc ck must be fitted in pipe which supplies gas
t appliance. The user must be familiar with the
l cati n and perati n f this t enable gas t be
turned OFF in an emergency.
SECTION 3 - COOKING HINTS
When c king, the perat r has three pti ns which
can effect the c king perf rmance f the f d.
These are:-
T mp ratur S tting
High (maximum p wer) r l w (minimum p wer)
Position of Branding Bars
The back f the bars can be set l w r they can be
raised t rest n the ledge which is appr ximately
50mm ab ve the l w p siti n.
Branding Patt rn D sign
B th sides have a c ntinu us bar with a branding
design f appr ximately 2mm wide.
These three pti ns are very much based n
pers nal preference.
The c king chart that f ll ws sh uld be c nsulted as
a guide nly. Timings will vary due t a number f
variances, these include:-
Cut f meat, size and weight f p rti n, fat c ntent f
f d, f d temperature, temperature setting and
pers nal pini n.
When bar height has been decided, these can be
safely m ved by using grip t l pr vided. It is g d
practice t l cate bars at preferred p siti n bef re
lighting burners. This will av id them having t be
m ved when they are extremely h t.
The c ler area at the fr nt is an ideal resting place
f r f d t be held pri r t serving.
This secti n is c l en ugh t arrest the c king
pr cess yet h t en ugh t keep f d palatable.

Descripti n N . Off
Grid Bars (G2625) 6
Grid Bars (G2925) 9
Grid Bars (G21225) 12
Grid Bars (G21525) 15
Grid Bars (G21825) 18
Radiants (G2625) 4
Radiants (G2925) 6
Radiants (G21225) 8
Radiants (G21525) 10
Radiants (G21825) 12
Splash Guard 1
It is always best t preheat bars using the high flame
(maximum) setting f r 30 minutes. Once heated,
these may be turned d wnward if preferred.
We rec mmend c king the maj rity f f dstuff at
high flame setting in l w p siti n using the br ad
design bars.
During quiet peri ds, unit can be turned d wn t l w
flame r pil t settings.
Chargrilling is a dry meth d f c king.
Due t excessive dry heat, certain types f f d are
particularly suitable f r chargrilling. S me f dstuffs
may benefit fr m being marinated pri r t being
c ked. S me f rm f lubricati n is required as the
maj rity f f d will stick t the branding bars.
There are TWO ch ices:-
Lightly oil th bars r lightly oil th foodstuff.
The radiant system eliminates unnecessary emissi n
f sm ke. H wever, s me users may prefer t create
a "front of house" theatre effect. This can be
achieved by using a little extra il r marinade.
H wever such a practice is disc uraged as f d
c ked using this meth d with extra flames will l k
burned. It will als have an unpleasant acidic taste.
SECTION 4 - CLEANING and MAINTENANCE
Dismantle, clean and re-assemble as f ll ws -
Turn unit OFF and all w t c l.
Rem ve the f ll wing c mp nents in this rder,
These may n w be cleaned in a sink.
Facia, dials, handles, flue, splashback and sides
must als be cleaned at regular intervals.
1. Turn unit ff and all w it t c l d wn.
2. When c ld, rem ve brander bars.
3. Rem ve excess burnt- n f d particles using a
wire brush.
4. Rem ve any remaining debris fr m the gr ves
using a damp cl th.
5. Dry th r ughly and brush lightly with vegetable il
t prevent rusting.
6. Rem ve metal surr und. This can be washed in a
sink using h t s apy water and a sc uring pad.
7. Rem ve pyramid radiants. Clean in sink as Item 6.
8. Rem ve radiant supp rt frame and wash in sink.
9. Rem ve jug and fr nt drip tray and wash in sink.
10. The burners can be cleaned by wiping them with a
damp cl th.
11. The internal area may require ccasi nal cleaning
using a chemical spray. If s , spray affected area
and leave f r rec mmended durati n.
12. Clean away chemical cleaner and debris using a
damp cl th.
13. Drip tray can n w be rem ved by pulling it
f rwards. Rem ve f il. Wash drip tray in sink.
Dry th r ughly, re-line with f il and replace tray.
SPARES
When rdering spares, please qu te the f ll wing
inf rmati n:-
Applianc typ
S rial Numb r, Gas Typ