Falcon Dominator Plus User manual

DOMINATOR PLUS
G3101OTC Fan-assisted Range
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 GasAppliance
Regulations/Product Safety and Metrology Regulations, Electrical and Electromagnetic Compatibility (EMC)
Regulations/Directives 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 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.
Phone: [phone]
T100758 Ref.5

2
SECTION 1 - GENERALDESCRIPTION
The G3101OTC is a dual fuel range with six open top gas burners on the hob and an electric fan convection
oven.
Hob burners are fitted with individual flame failure devices to shut off gas supply to burners if flames
are extinguished.
The oven is thermostatically controlled.
Controls
All taps are the safety type with fixed HIGH and LOW settings. The markings are illustrated below.
Open Top Gas Tap
Each tap may be identified with the corresponding burner.
The electric control consists of a combined fan switch and thermostat. Two neons, one RED, one AMBER
indicate Mains ON and Oven Heat ON respectively. The control knob is identified by the symbols shown in
Figure 3 below.
Oven Lights
The internal lights are controlled by a round black push button located on the control panel. Press and
hold button to switch lights on. To switch off, release button.
Oven Control Knob
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 oil 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.
Figure 1
Figure 4
Figure 2
Figure 3

3
SECTION 2 - LIGHTING and OPERATIONS
Open Top
1. Ensure mains gas is sturned on.
2. Press and turn knob to full flame position.
3. Light burner using taper or match and continue to hold knob in for a further 20 seconds before release.
4. Burner should remain lit; if burner goes out return to Step 1 and repeat ignition procedure.
5. When burner remains lit, turn knob to required position.
To Shut Open Top Burner OFF
Turn knob to OFF position.
Using the Fryplate Accessory
Important Note - Caution: This should only ever be used with
hob burners on low flame setting.
The plate locates across any of the 3 banks of front and rear
burners of the pan support casting.
A drain slot is located at plate front and a drainage tray slides
below this from either side.
To remove or replace fryplate, lift it on and away from de- sired
location as appropriate.
Allow plate to cool prior to any handling.
Oven
1. Ensure mains electricity supply is on. Red neon will
illuminate.
2. Turn control knob clockwise to desired setting. Amber neon will light and remain so until temperature
is reached.
3. Never leave doors open for longer than is necessary to load or unload the oven.
To Switch Oven OFF
Turn thermostat control to “O”.
SECTION 3 - COOKING HINTS
Open Top
All open top burners are rated at 5.3kW nett.
The pan supports will safely accommodate pans from 125mm diameter (minimum) to 380mm diameter
(maximum).
It should be noted that it is not advisable to use 6 pans of maximum size as this will impede
performance and combustion.
Note - For maximum efficiency, place pan centrally over burner head and adjust control setting to avoid
flames licking up pan sides.
Oven
Temperature is automatically controlled by thermostat.
Caution: Opening oven door will result in the escape of heated air products. Care should be taken by users
to avoid being burned by any such action.
Grid Shelves
Two cooking shelves are supplied which can be supported in any of five different positions within the oven.
When two shelves are used, these should be positioned with at least one single shelf space between
them. Always push shelves in until stops hit the front of the supports.
Tray Sizes
900mm wide oven will accomodate a 2/1 gastronorm tray. 600mm wide oven will accomodate a 1/1 gastronorm
tray. Single trays or dishes should be positioned centrally. Trays must not be allowed to overhang the shelf
in any direction as this will adversely affect heat circulation.
Figure 5

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Pre-Heat Time
Allow at least 15 minutes from switching oven on from cold before loading with food. Insert dish quickly
and close doors firmly.
The oven is fan assisted. Cooking temperatures should be lower than those of a conventional oven.
Cooking times may also differ.
Five shelf positions are available. Two shelves are supplied.
When using 2 shelves, we recommend that Positions 2 and 4 be used.
Chef's Tips
Always pre-heat oven to desired temperature. Use appropriate trays.
Do not over load oven.
Place food centrally upon the shelves.
Avoid opening oven doors during cooking process.
When removing food from oven, ensure that the doors are fully open.
Never leave products that are being used unsupervised and always turn products off at the end of service.
Cooking Chart
This information is provided as guidance only and all figures are approximate.
Food product
Temperature
(°C)
Time
(minutes)
Meringue shells
100
180
Shortbread biscuits
140
55
Croissants
170
25
Apple turnovers
180
35
Fairy cakes
200
15
Chickens
200
52
Vol-au-vent cases
210
18
Chicken pies
210
33
Fruit scones
220
13
Yorkshire puddings
220
30
Cooking times are dependant upon the following:
Pre-heat Temperature Food Temperature
(e.g. frozen, chilled or ambient)
Shelf Load Oven Load
Size and weight of food Personal Preference

5
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.
BEFORE ANY CLEANING OPERATION, ISOLATE ELECTRICITYAT THE MAIN SWITCH.
Never clean products whilst they are hot.
THE APPLIANCE MUST NEVER BE CLEANED WITH AJET OF WATER OR BE STEAM CLEANED.
Never add water to hot oil as an explosion may occur.
All surfaces are easier to clean if spillage is removed before it becomes burnt on. It is advisable to clean
the unit daily, after use.
When removing cast iron components take care as they are heavy items.
Pan Support –6kg
Stainless Steel Surfaces
These surfaces should be cleaned with hot water and detergent then dried and polished with a soft cloth.
Cleaning agents containing bleach, abrasives or caustic chemicals will damage or stain the stainless steel
surfaces and must not be used.
Vitreous Enamel Surfaces
Approved cleaning agents which have the Vitreous Enamel Development Centre (VEDC) mark are
recommended.
It is advisable to clean daily after use. Wipe vitreous enamel surfaces clean while they are still warm using
a soft cloth and hot soapy water. Badly stained, removable parts should be soaked in hot water with an
approved detergent. Application of warm water using nylon or scotch cleaning pads with such detergent
will give good results for non-removable parts.
Open Top Burners
Burner cleaning should be carried out daily.
Burner efficiency will be significantly reduced if recommended cleaning is not carried out.
Remove pan supports and open top burner heads.
Wash all parts with hot soapy water according to detailed instructions enclosed at end of section.
After washing, dry all parts well and ensure all water is removed from inside burner head.
Wipe hob area. Hob tray may be lifted off for cleaning purposes and is secured by ball stud fixings at
each corner.Tolift away,pull tray up by grippingthrough burner cut-outs.
Replace parts in reverse order. Ensure that all parts are located correctly. The semi-sealed hob must be
pushed down fully on ball stud fixings.
Dry pan supports by hand.
NEVER LEAVE THESE TO DRY NATURALLY.
CLEANING INSTRUCTIONS for OPEN TOP BURNERS
The following instructions should be followed when:
a) A spillage has occurred on the burner.
b) The burner fails to light or stay alight.
c) At the end of each day or cooking period.

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Caution
Parts will be hot therefore protection to avoid burns should be used.
1. Remove pan support.
2. Remove burner head and bezel by lifting upward.
3. Thoroughly clean with soap and water. Ensure all burner ports
are clean and free from food or cleaning material debris
Important - Stubborn debris lodged in ports (See Figure 4) can be
removed using a non-metallic implement (ie. cocktail stick). The
slots in base should be freed of debris using a soft brush. Dry burner
with a lint-free cloth and blow through ports to ensure there is no
blockage.
4. Clean any spillage from burner base, ensuring all food and
cleaning material debris is removed. Dry burner base
thoroughly, taking care not to damage flame sensor.
Important - Do not allow any spillage or cleaning material debris enter
the large hole in the burner base.
Replace burner head and aluminium bezel upon burner base and
ensure head location pips sit within burner base notches. When
burner head is properly located, it will not rotate.
5. Light burner to check that it operates correctly.
Note: -Parts MUST BE dried thoroughlyprior to re-lighting.
Note - Follow this process prior to calling for a Service Engineer.
Failure due to lack of proper cleaning is not covered by warranty.
OVEN
To Clean the Oven
Clean while oven is warm but not hot. The enamelled base plate lifts out and runners can be removed
(grip at bottom, lift up until lower exit brackets, pull toward centre of oven and lower).
Fitting the Fryplate
The fryplate is designed to locate across any of the pan support castings on gas ranges.
The plate should be placed upon desired pan support with drain slot to front and the two underside
bosses over each burner/boiling ring.
The drip tray can then be slid below plate from either side without disturbing fryplate.
Using the Fryplate - Gas Models Only
Note - Fryplate should only ever be used with hob burners on a low flame setting.
Prior to use, the fryplate should be seasoned as follows:
•Wash surface to remove grease.
•Rinse and dry thoroughly before brushing liberally with frying oil.
•Cover with a layer of salt to a depth of 10mm.
•Turn on burners and heat until salt is golden brown, 1 –2 Hours
•Remove salt without scratching plate
•Wipe surface thoroughly with a dry cloth
•The drip tray can get hot when in use and care should be taken when removing this.
•When cooking is over, ensure it has cooled prior to any handling

7
Cleaning the Fryplate
The plate should be cleaned after use with hot soapy water. A scraper can be used to remove any burnt
on deposits.
Note : All spills onto this appliance and on the floor should be cleaned up immediately.
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. To help with such an evaluation we have included the weights of individual components that may
present significant risk.
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.
The cleaning of fryers or other products that use hot oil present significant risks to end users and particular
care should be taken. Cold water and hot oil for example are an explosive mix and should be avoided at all
costs.
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