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  9. Falcon Dominator Series User manual

Falcon Dominator Series User manual

RZZ 331 Ref. 3
DOMINATOR
GAS RANGE APPLIANCES
Refer to Section 1 for models covered by this doc ment
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 on the basis of compliance with the Gas Appliance Directive
for the Co ntries, Gas Types and Press res as stated on the Data Plate.
These appliances MUST BE installed by a competent pe son in compliance with the INSTALLATION AND
SERVICING INSTRUCTIONS and National Regulations in fo ce at the time. Pa ticula attention MUST be paid
to the following:
Gas Safety (Installation & Use) Reg lations
Health and Safety at Work Act
Fu the mo e, if a need a ises to conve t the appliance fo use with anothe gas, a competent pe son must be
consulted. Those pa ts which have been p otected by the manufactu e MUST NOT be adjusted by the Use .
Use s should be conve sant with the app op iate p ovisions of the Fi e P ecautions Act and the equi ements of
the Gas Safety Regulations. in pa ticula the need fo egula se vicing by a competent pe son to ensu e the
continued safe and efficient pe fo mance of the Appliance.
WARNING - TO PREVENT SHOCKS, ALL APPLIANCES WHETHER
GAS OR ELECTRIC, MUST BE EARTHED.
Upon eceipt of the Use 's Inst uction manual, the installe should inst uct the esponsible pe son(s) of the
co ect ope ation and maintenance of the Appliance.
This equipment is ONLY FOR PROFESSIONAL USE, and shall be ope ated by QUALIFIED pe sons. It is the
esponsibility of the Supe viso o equivalent to ensu e that use s wea SUITABLE PROTECTIVE CLOTHING
and to d aw attention to the fact that, some pa ts will, by necessity, become VERY HOT and will cause bu ns if
touched accidentally.
Falcon Foodservice Eq ipment
HEAD OFFICE AND WORKS
Wallace View, Hillfoots Road, Sti ling. FK9 5PY. Scotland.
AFE SERVICE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900
Off position
Pilot ignition
Full flame
setting
Low flame
setting (Simme )
Off position
Full flame
setting (High)
Low flame
setting (Simme )
Rea Indicato F ont Indicato
Off position
Pilot ignition
Full flame
setting
Low flame
setting (Simme )
SECTION 1 - GENERAL DESCRIPTION
This g oup of p oducts consists of the following
appliances.
G2101 and G2107 OT
Six B rner Open Top Ranges
G2161 and G2167 OT
Fo r B rner Open Top Ranges
G2107 SB Solid Top Range
G2121 OT Six B rner Open Top Boiling Table
G2124 Fo r B rner Open Top Boiling Table
G2127 SB Solid Top Boiling Table
G2117 General P rpose Oven
G2131 and G2151
Open Top Range with Wok B rner
G2132 Open Top Range with Two Wok B rners
All models a e fitted with flame failu e devices to shut
off gas supply to bu ne s if flames a e extinguished.
The ovens a e the mostatically cont olled.
Controls
All taps a e the safety type with fixed HIGH and LOW
settings. The ope ation sequences of the taps a e
shown below.
Open Top Gas Tap
Cont ol knob ma kings a e as indicated below.
Each tap may be identified with the co esponding
bu ne as illust ated below -.
Solid Top Gas Tap
The cont ol is identified by the symbol shown below.
Wok B rner Gas Tap
The cont ol is identified by the symbol shown below.
Oven Thermostat
The oven is the mostatically cont olled. The cont ol
knob ma kings a e in deg ees celcius. This cont ol is
identified by the symbol shown below.
Note
Spa k ignition button is located below oven
compa tment.
Oven doo s must be opened to gain access to device.
SECTION 2 - LIGHTING and OPERATIONS
Open Top
1. P ess and tu n knob to full flame position.
2. Light bu ne using tape o match and continue to
hold knob in fo a fu the 20 seconds befo e
elease.
3. Bu ne should emain lit; if bu ne goes out etu n
to Step 1 and epeat ignition p ocedu e.
4. When bu ne emains lit, tu n knob to equi ed
position.
To Sh t the Open Top OFF
Tu n knob to OFF position.
Solid Top
The solid hotplate is composed of two filling plates, a
ing and cent e bullseye. A double- ing bu ne is
located below hotplate.
1. Ensu e mains gas is tu ned on.
2. Remove bullseye castings f om solid top hob.
3. Tu n cont ol anti-clockwise to pilot ignition position
and push knob in.
4. Holding knob in fully, apply tape to pilot and
obse ve pilot lights.
5. When pilot is lit, continue to hold knob in fully fo
20 seconds then elease. If pilot is extinguished,
wait th ee minutes and epeat f om Step 3.
6. Having established pilot condition, tu n knob
anti-clockwise to FULL FLAME position. This will
light main bu ne .
7. Fo LOW FLAME ope ation, tu n knob fu the
anti-clockwise to LOW FLAME position.
8. Replace bullseye castings.
To Sh t the Solid Top OFF
1. Tu n to pilot position, eady fo next ope ation.
2. To extinguish completely, tu n to OFF position.
Wok B rner
1. Ensu e mains gas is tu ned on.
2. Tu n cont ol anti-clockwise to pilot ignition position
and push knob in.
3. Holding knob in fully, apply tape to pilot and
obse ve that pilot lights.
4. When pilot is lit, continue to hold knob in fully fo
20 seconds befo e elease. If pilot is extinguished,
wait 3 minutes and epeat f om Step 2.
5. Having established pilot condition, tu n knob
anti-clockwise to full flame position to light bu ne .
6. Fo low flame ope ation, tu n knob fu the
anti-clockwise to low flame position.
To Sh t the Wok B rner OFF
1. Tu n to pilot position in eadiness fo next
ope ation.
2. To extinguish completely, tu n to OFF position.
Oven
1. Open oven doo s.
2. Tu n the mostat knob to maximum setting and
push in. This will establish a flow of gas to oven
bu ne .
3. Continue to p ess knob in and at the same time,
push piezo ignito button situated below oven
compa tment to p ovide a spa k at oven bu ne .
4. Having established bu ne flame, maintain
p essu e on knob fo a fu the 20 seconds befo e
elease.
5. Bu ne should emain lit. Should bu ne fail to
emain lit, wait 3 minutes then etu n to Step 2 and
epeat ignition p ocedu e.
6. When bu ne emains lit, tu n the mostat to
equi ed position.
To Sh t the Oven OFF
To extinguish bu ne , tu n the mostat cont ol knob to
OFF position.
Food
Prod ct
Vol-au-vents
(medium) 80 1.1 230 2&4 10 16
Sultana scones
(
1
/
2
") 80 4.5 240 2&4 9 14
C oissants
(55g) 36 2 200 2&4 12 20
B ead olls
(75g) 48 3.6 230 2&4 10 17
Quiche lo aine
(8" dia - 680g) 12 8.2 195 2&4 35 60
Yo kshi e
Pudding 72 2.7 240 3&5 18 32
Sponge
(slab) 4 5.5 200 2&4 12 24
Baked jacket
potatoes 72 26.5 220 2&4 70 110
Total
Quantity
Total
Weight (kg)
Tempe atu e
Setting (
o
C)
Runne
Positions
Changeove
Time (mins)
Total Cook
Time (mins)
SECTION 3 - COOKING HINTS
Open Top
G2107 and G2167 open top bu ne s a e ated at
4.5kW nett.
The following units - G2101, G2121, G2161, G2124,
G2131, G2132 and G2151 a e fitted with boost
bu ne s ated at 5.3kW nett.
The pan suppo ts will safely accommodate pans f om
125mm diamete .
Note
Fo maximum efficiency, place pan cent ally ove
bu ne head and adjust cont ol setting to avoid flames
licking up pan sides.
Solid Top
It is no mal p actice to leave the single bu ne full on
fo the whole of the time the hotplate is in use.
As much of the heat is concent ated in the cent e,
tape ing away towa ds the edges, this a ea should be
used fo apid boiling. The pan then moved away f om
main heat sou ce to simme at desi ed intensity.
Hints on Using Solid Hotplate
Getting the best out of this type of heat sou ce is
la gely a matte of expe ience coupled with the needs
of a pa ticula task in hand. Fo ce tain applications,
such as heating a pot quickly, it will be found
expedient to emove cent e ing and place pot di ectly
ove bu ne . If it is necessa y to heat the enti e
su face, the ing must be in position. In the inte ests
of fuel economy, it is ecommended that the solid top
should not be left unattended with gas on FULL
setting. If it is necessa y to keep the top hot fo any
length of time, the cont ol should be tu ned down to
low flame setting.
Do not at any time leave the gas on without a pot
whilst the cent e ing is emoved - such p actice
simply wastes gas.
The hottest a ea of the plate is at the cent e and
towa ds the ea . The f ont and sides a e coole .
Oven
Tempe atu e is automatically cont olled by the
the mostat.
Grid Shelves
Two cooking shelves a e supplied which can be
suppo ted in any of five diffe ent positions within the
oven. When two shelves a e being used, these
should be positioned so that at least one single shelf
space is left between them. Always push shelves into
oven until the stops hit the f ont of the suppo ts.
Tray Sizes
A 900mm wide oven will accomodate a
2/1 gast ono m t ay. A 600mm wide oven will
accomodate a 1/1 gast ono m t ay. Single t ays o
dishes should be placed cent ally. T ays must not be
allowed to ove hang the shelf in any di ection as this
will adve sely affect heat ci culation.
Pre-Heat Time
Allow at least 45 minutes f om lighting a cold oven
befo e a full load of food may be cooked. Ai
tempe atu e will have eached the cont ol setting in
15 minutes. This p e-heat time may be suitable fo
lighte loads.
Put food in quickly and close the doo s fi mly.
Oven Cooking Chart
This info mation is p ovided as guidance only.
Figu es a e app oximate and based on a 900mm
wide oven. Due to the natu al heat g adient in this
type of oven, it will be necessa y to inte change
p oducts on the uppe and lowe cooking shelves
du ing the cooking pe iod.
The changeove timing va ies depending on p oduct
type, weight and tempe atu e.
Po ts
Slots
Flame Senso
SECTION 4 - CLEANING and MAINTENANCE
All su faces a e easie to clean if spillage is emoved
befo e it becomes bu nt on and if unit is cleaned daily.
Stainless Steel S rfaces
These su faces should be cleaned with hot wate and
dete gent then d ied and polished with a soft cloth.
Cleaning agents containing bleach, ab asives o
caustic chemicals will damage o stain the stainless
steel su faces and must not be used.
Vitreo s Enamel S rfaces
App oved cleaning agents which have the ma k of the
Vit eous Enamel Development Cent e a e
ecommended.
It is advisable to clean daily afte use. Wipe clean the
vit eous enamel su faces while they a e still wa m
using a soft cloth and hot soapy wate . Badly stained,
emovable pa ts should be soaked in hot wate with
an app oved dete gent. If the pa ts a e not emovable
f om the unit the application of wa m wate with
app oved dete gent using nylon o scotch cleaning
pads will give good esults.
Solid Top
The hob fillings can be lifted off the ange fo cleaning
with wa m soapy wate , only using ab asives such as
nylon cleaning pads fo ext eme ove spill. Remove
all accumulated deb is which may be gathe ed in the
bu ne t ay and the ledge which suppo ts the fillings.
D y all pa ts tho oughly.
Warning
Since the fillings a e ve y heavy, ca e should be taken
when handling them.
Open Top and Wok B rners
Bu ne cleaning should be ca ied out daily. Bu ne
efficiency will be educed significantly if
ecommended cleaning is not ca ied out.
Remove pan suppo ts and open top bu ne heads.
Wash all pa ts with hot soapy wate acco ding to
detailed inst uctions enclosed at end of section.
Afte washing, d y all pa ts well and ensu e all wate
is emoved f om inside bu ne head.
Wipe out hob a ea and d ip t ay(s). On models with
stainless steel, semi-sealed open top hobs, the hob
may be lifted off fo cleaning pu poses. The hob t ay
is held in position by ballstud fixings at each co ne .
To lift away, pull t ay up by g ipping th ough the
bu ne cut-outs.
Replace all pa ts in eve se o de . Ensu e that all
pa ts a e located co ectly. The semi-sealed hob
must be pushed down fully on the ballstud fixings.
Remove spillage f om wok bu ne taking ca e not to
block o damage the b ass jets. These should only
eve be clea ed using a wooden splinte o soft fuse
wi e to p event damage to the o ifice.
D y off the pan suppo ts by hand. NEVER LEAVE
THESE TO DRY NATURALLY. Afte d ying, apply a
light film of vegetable oil to p event oxidisation.
Note
Vit eous enamelled pan suppo ts a e available as an
optional ext a.
OVEN
To Clean The Oven
Clean while oven is wa m but not hot. The enamelled
base plate lifts out. The unne s can be emoved,
(g ip at the bottom, lift upwa ds until the lowe ends
come out of the b ackets, pull outwa d towa ds cent e
of oven, then lowe ).
Two oven d ip t ay(s) a e p ovided and these a e
simply emoved without distu bing bu ne , by sliding
them out f om the f ont.
CLEANING INSTRUCTIONS for
OPEN TOP BURNERS
The following inst uctions should be followed when :
a) A spillage has occu ed on the bu ne .
b) The bu ne fails to light o stay alight.
c) At the end of each day o cooking pe iod.
Ca tion
Pa ts may be hot the efo e p otection to avoid bu ns
should be used.
1. Remove pan suppo t.
2. Remove bu ne head and bezel by lifting upwa d.
Fig re 3
3. Tho oughly clean with soap and wate . Ensu e all
bu ne po ts a e clean and f ee f om food o
cleaning mate ial deb is.
Important
Stubbo n deb is lodged in po ts (See Figu e 4) can be
emoved using a non-metallic implement such as a
cocktail stick. The slots in the base should be f eed of
deb is using a soft b ush.
D y bu ne with a lint-f ee cloth and blow th ough the
po ts to ensu e the e is no blockage.
Fig re 4
4. Clean any spillage f om bu ne base, ensu ing all
food and cleaning mate ial deb is is emoved.
D y bu ne base tho oughly, taking ca e not to
damage the flame senso .
Fig re 5
Pips
Notch
Important
Do not allow any spillage o cleaning mate ial deb is
ente the la ge hole in the bu ne base.
Fig re 6
5. Replace bu ne head and aluminium bezel upon
bu ne base and ensu e the head location pips sit
within bu ne base notches. When bu ne head is
p ope ly located, it will not otate.
Fig re 7
6. Light bu ne to check that it ope ates co ectly.
Note
: Ensu e that all pa ts a e d ied tho oughly p io
to e-lighting.
Note
This p ocess should be followed p io to calling fo a
Se vice Enginee . Failu e due to lack of p ope
cleaning is not cove ed by wa anty.

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