Falcon G3478 DOMINATOR PLUS User manual

G3478 DOMINATOR PLUS
Steaming Oven
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 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 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 must 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.
WEEE Directive Registration No. WEE/DC0059TT/PRO
At end of appliance life, dispose of appliance and any replacement
parts in a safe manner, via a licenced waste handler.
Appliances 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]
T100789 Ref. 5

Single action
door lock pin
Vent to atmosphere
Pilot sight
glass
Drip
trough
Controls
Spark igniter
Drain Cock
Removable door trough
Figure 1
SECTION 1 - GENERAL DESCRIPTION
The appliance consists of a stainless steel oven chamber with
a side-hinged door and a water well in chamber base.
Water flows in from a rear mounted cistern and the level is
controlled automatically by a ball valve in the cistern.
Water in well is heated by a gas burner that is operated by
a control knob on lower front of appliance.
Warning: When opening door during normal operation,
steam will escape.
The control has a built-in flame failure device to shut off
gas
supply to burners in the event of pilot being extinguished
for any reason.
A spark igniter is provided to assist with lighting pilot.
The oven has steam vent in chamber roof and a drain
valve in the base. In addition, a small drain valve is
provided in drip trough below door.
Water Level
Appliance must be installed with a stopcock on water
supply cistern. THE OVEN SHOULD NEVER BE USED
EMPTY!
Open stopcock to fill water well through cistern located at
appliance rear. Filling should stop automatically when depth in
well reaches 60mm. Water level mark is located at rear of
well.
When oven control is ON, water will heat. When boiling, well
is automatically topped up to maintain correct water level
Stopcock must be turned ON at all times while oven is in use.
If stopcock is left closed during operation, the well could boil
dry, resulting serious damage to chamber base.
Oven Hangers, Shelves and Containers
There are two identical hangers that locate upon studs near top of chamber.
Six perforated aluminium shelves are normally supplied. These slide upon the hanger runners.
Any number of shelves or containers can be used according to requirements, up to a maximum of six.
A single 1/1 gastronorm container may be placed upon each shelf.
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 to 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 to 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 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 OPERATIONS
Burner Control - There are four set operating positions as illustrated:
.
Figure 2
Because of in-built safety stop, it is necessary to push knob in before trying to turn it from OFF to IGNITION and
from IGNITION to OFF.
Between full on and low rate, burner can be regulated as required. Settings will be determined by experience.
Lighting The Burner - CHECK WATER STOPCOCK IS TURNED ON AND THAT CHAMBER CONTAINS
WATER.
Burner control knob must be pressed in slightly to turn it.
Refer to Figure 2 for control settings.
To Light Pilot
1. Open base cabinet door.
2. Press knob in and turn to ignition symbol.
3. Press and hold knob fully in.
4. Press igniter button and check that spark has lit pilot. An inspection window is provided in inner front panel. If
pilot does not light, release igniter knob and press in again.
5. With pilot lit, continue to hold knob in for a further 20 seconds, then release.
If pilot goes out, repeat 3, 4 and 5.
To Light Main Burner
6. With pilot lit, turn burner control to full flame position. Check burner lights from pilot.
7. Close base cabinet door.
Note: - Never leave products that are being used unsupervised and always turn products off at the end of service.
SECTION 3 - COOKING HINTS
Heating Up
With burner lit, close cabinet door. Allow oven to heat up at full flame setting for 20 to 30 minutes until steam emits
rapidly from top vent. The oven is now ready for use and burner control should be turned back to low flame position
until food is ready to be loaded.
Cooking
a) Load as required. It is preferable to spread this over several shelves rather than just one.
b) Close oven chamber door. Turn burner control to full flame setting.
c) When steam is again emitting rapidly at vent, turn burner control down to maintain cooking without undue
waste of steam.
Food Loading
45kg (maximum) of potatoes can be cooked, spread evenly over six containers.
20kg (maximum) of steamed pudding can be cooked in individual moulds, spread evenly across six containers.

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.
All spills onto the product and on the floor should be cleaned up immediately
The oven chamber should be cleaned daily, immediately after completion of work whilst unit is still warm.
Turn OFF burner and pilot. Turn OFF water stopcock.
Open base cabinet door. Drain water from well and cistern into bucket or similar vessel below drain outlet.
Note: Compartment contents are greater than one bucket full.
Remove containers, shelves, and hangers. Clean down compartment using a suitable detergent on a disposable
cleaning cloth. Rinse with clean cloth and warm water.
Close drain valve, refill boiler well and drain. Dry interior with clean cloth. Drain drip trough and clean it out
thoroughly.
It is better to leave the oven well empty, ready for the next work day. Arrangements should be made to ensure that
a
check is carried out to avoid lighting burner whilst chamber well is empty. Refer to lighting instructions in
Section 2.
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.
For further help and information on manual handling and associated risk assessment, we would refer you to 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