Falcon G1066 Gas Chieftain Ranges Boiling Table And Oven Instruction Manual

: June 15, 2024
: Falcon

Table of Contents

Falcon G1066 Gas Chieftain Ranges Boiling Table And Oven
Product Information
User Instructions
INTRODUCTION
GENERAL DESCRIPTION
LIGHTING and OPERATIONS
COOKING HINTS
CLEANING and MAINTENANCE
CONTACT
References
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Falcon G1066 Gas Chieftain Ranges Boiling Table And Oven

Product Information

Specifications
- Product Name: Gas Chieftain Ranges Boiling Tables and Ovens
- UKCA/CE-Marked
- Compliance with Gas Appliance Regulations/Product Safety and Metrology Regulations
Installation by a qualified person required
- Gas Safety (Installation and use) Regulations and Health and
Safety at Work Act compliance
- Professional use only: Earthed appliance required to prevent shocks
- WEEE Directive Registration No.: WEE/DC0059TT/PRO Easy dismantling and recycling encouraged
- Manufacturer: Falcon Foodservice Equipment
- Head Office and Works Address: Wallace View, Hillfoots Road, Stirling. FK9 5PY. Scotland
- Phone: 01786 455200

User Instructions

Section 1 – General Description
- To ensure the safe use of this appliance, it is necessary to provide information, instruction, training, and supervision to users.
- For further guidance on training and competence, refer to the Health and Safety Executive website: www.hse.gov.uk, document ref: health and safety training INDG345.
- International customers should follow the health and safety guidelines provided by their government body.
Section 2 – Lighting and Operations
- LIGHTING THE BURNER Open Top Burners
- All taps incorporate a flame failure facility.
- The burners are of equal power, and each tap controls a specific burner identified by the icon adjacent to the tap.
- See Figures 1 and 2 for reference.
- Figure 1. G1006X and G1026X Open top
- Section 3 – Cooking Hints
- No information is provided in the given text extract.
- Section 4 – Cleaning and Maintenance
- No information is provided in the given text extract.
FAQ
- Q: Can I install the Gas Chieftain Ranges Boiling Tables and Ovens myself?
- A: No, these appliances must be installed by a qualified person in compliance with the installation and servicing instructions and national regulations.
- Q: Can I adjust the protected parts of the appliance?
- A: No, the manufacturer’s protected parts must not be adjusted by the user. Consult a qualified person if any adjustments are needed.
- Q: Can I convert the appliance for use with another gas?
- A: If you need to convert the appliance for use with another gas, consult a qualified person.
- Q: Is this appliance suitable for home use?
- A: No, this equipment is only for professional use and should be operated by qualified persons.
- Q: How should I dispose of the appliance at the end of its life?
- A: Dispose of the appliance and any replacement parts in a safe manner via a licensed waste handler. The units are designed to be dismantled easily, and recycling of all materials is encouraged whenever practicable.

INTRODUCTION

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. These appliances 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 CONTRACT

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 per 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 licensed waste handler.
Units are designed to be dismantled easily and recycling of all material is encouraged whenever practicable.

GENERAL DESCRIPTION

SECTION 1 – GENERAL DESCRIPTION

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 appliance as well as the appliance 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 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.

Control Knob Details

LIGHTING and OPERATIONS

SECTION 2 – LIGHTING and OPERATIONS

LIGHTING THE BURNER Open Top Burners

All taps incorporate a flame failure facility.
The burners are of equal power and the tap which controls a specific burner is identified by the icon adjacent to the tap. See Figures 1 and 2.

To Light a Burner

Turn control knob to full flame position. Push knob in fully and apply a light to burner. Continue to hold knob in for 20 seconds before release. Observe that burner remains lit.
If a burner fails to light, wait 3 minutes and repeat.

Low Flame Setting

Push in flame failure gas control and turn it fully anti-clockwise to low flame position (small flame symbol). This setting provides gentle heat only and is not suitable for heavy load cooking.

To Extinguish the Burner

Turn tap fully clockwise to OFF position.

Using the Open Top

The open-top burner can support pot sizes of 220mm to 300mm in diameter.
For best energy performance, the pan should be centred over the burner. Avoid flames licking up the side of pan as this wastes energy and overheats handles. Adjust gas control to suit pan diameter.
Very large pans are best located over the front burners.

SOLID TOP
G1006BX / G1026BX

The single solid hotplate is composed of two filling plates, one ring and one centre bullseye. A radial burner is located centrally below the hotplate and is operated by the relative control knob. See Figure 3 to identify tap markings.

G1006FX

The twin hotplate version has four filling plates, two rings and two centre bullseyes. Burners are located centrally below toward the front of each hotplate. The controls are indicated by corresponding markings on the fascia. See Figure 3 to identify markings.
Warning – If the burner is extinguished intentionally or otherwise, NO attempt to re-light the appliance should be made until at least 3 minutes have elapsed.

The procedure for lighting a burner is as follows (Refer to Figure 3) –

Remove the centre bullseye using the special tool provided.
Have an ignition device ready in one hand.
On the other hand, push the control knob in and turn it anti-clockwise until the knob marking is aligned with the ignition symbol on the panel.
Apply the ignition device to the pilot, and keep the knob pushed in.
Release the knob after approximately 20 seconds. The pilot should remain lit. If not, push the control knob and turn it clockwise to off position. Wait 3 minutes, and then repeat Step 2.
Having established the pilot flame, replace the centre bullseye.
Turn the knob anti-clockwise to full flame symbol.
If desired, the burner can be turned down to a low or simmer setting by turning the knob fully anti-clockwise to the small flame symbol.
To Turn the Burner Off
To extinguish a burner, but leave the pilot lit, turn the knob to the ignition symbol on the panel.
To extinguish a burner, push the knob in and turn to the off position.
- Note – Most turning movements of the control knob have to be preceded by pushing it in.

Using the Solid Top

Getting the best out of this type of heat source is largely a matter of experience, coupled with the requirements of the task at hand.
For certain applications, such as heating a pot quickly, it is expedient to remove the centre ring and place the pot directly over the burner. If it is necessary to heat the entire surface, the ring must be in position.
- Note: The minimum temperature of the hottest point of the Solid Top is 400˚C.
In the interests of the economy, it is recommended that the appliance should not be left unattended on full setting. If it is necessary to keep the hob area hot for any length of time, the control should be set to low.
Never leave the gas on without a pot when the centre ring has been removed as such practice wastes energy. The hottest area of the plate is the centre of the bullseye and toward the rear. The front and sides are cooler.
Never leave an operating appliance unsupervised and always turn appliances off at the end of service.
Never add liquids to hot oil as an explosion may occur.

Oven
The oven controls are located on RH side of the appliance. These consist of a thermostat and a flame failure gas control. A piezo igniter is located behind lower hinged panel to ignite oven pilot burner.
Warning – If pilot burner is extinguished either intentionally or otherwise, no attempt to re-light the gas should be made until at least 3 minutes have elapsed.
The procedure for lighting the oven burner is as follows:

Lower bottom front panel.
Turn the thermostat knob to 275ºC.
Push the flame failure gas control in and turn it anti-clockwise to the ignition position.
Holding the flame failure gas control fully in, press the igniter button and observe the pilot lights. If it does not light, repeatedly press the igniter button until it does.
When the pilot is lit, continue to hold the flame failure gas control fully in for 20 seconds then release it. If pilot goes out, push in flame failure gas control and turn it clockwise to the off position. Wait for 3 minutes, and then repeat from 3.
When the pilot is established, turn the flame failure gas control anti-clockwise to full flame position (large flame symbol), thus lighting the main burner.
Close the bottom front panel.
Low Flame Setting
Push in flame failure gas control and turn it anti-clockwise to low flame position (small flame symbol). This setting provides gentle heat only and is not suitable for heavy-load cooking.
To Turn the Burner Off
To turn down main burner to ignition rate, turn the flame failure gas control to ignition symbol position.
To turn off main burner and pilot, push in the flame failure gas control and turn it to OFF position. Turn the thermostat knob to OFF position also.

Using the Oven

The oven temperature is controlled automatically by a thermostat. Leave flame failure gas control full on during the period the oven is in use. The following cooking charts give basic temperatures and times required, but for best performance, the following instructions should be carried out.

Shelves

Two shelves are supplied with appliances, which can be supported in any of four different positions within the oven.
When two shelves are used, they should be positioned with at least one shelf space left between them (i.e. top and third top or second top and bottom positions). Always push shelves to oven rear and ensure they are inserted correctly.
The shelf stops at the rear and should be pointing upwards.

Tray Size

Tray sizes up to a maximum of 650mm x 530mm can be used. Smaller trays should be placed centrally on the shelves.
The oven accommodates 2/1 gastronorm trays.

Pre-heat Time

Allow at least 45 minutes to heat the oven from cold before loading it with food.
Put the food in quickly to minimise heat loss and close the door firmly after insertion.

COOKING HINTS

SECTION 3 – COOKING HINTS;
Warning: Care must be taken by the operator to avoid burns if opening the oven doors when the chamber is hot

Small cakes, scones, etc

When preparing two trays, the upper tray will be cooked first, it should then be removed from the oven and the lower tray then raised to the upper position.

Yorkshire Puddings, etc, in baking tins

When cooking on two shelves, the upper and lower tins should be interchanged halfway through the cooking process.

Fruit cakes in large tins

Cooking time will vary considerably according to the weight, richness, and depth of the mixture. When cooking on two shelves, tins should be interchanged halfway through the cooking process.
Approximate centre oven temperatures are indicated in the following table.

ºC	Condition
125 – 150	Low Heat
175	Moderate
200 – 225	Fairly Hot
250	Hot
275	Very Hot

Cooking Charts

Pastry| Temp.

Setting

| Shelf

Position

| Time
---|---|---|---
Fruit Pies| 225| ****

3 for single tray.

2 & 4 for two trays

Setting

| Shelf

Position

| Time
---|---|---|---
Custard| 165| | 40 to 60 mins
Milk| 150| | 45 to 90 mins
Yorkshire Pudding| 240| | 33 to 40 mins
Cakes| Temp.

Setting

| Shelf

Position

| Time
---|---|---|---
Slab Cake (Rich)| 150| 3 for single tray.

2 & 4 for two trays

| 3 hours
1½” Slab Sponge| 200| 25 to 35 mins
Queen Cakes| 200| 20 to 25 mins
Sponge Sandwich| 200| 20 to 25 mins
Very Rich Cake (Xmas)| 150| 3| 2 to 2½ hours
Bread Rolls| 250| As Slab Cake| 15 to 25 mins

CLEANING and MAINTENANCE

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 following 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.
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 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 appliances that use hot oil, presents significant risks to end users, and particular care should be taken. Water and hot oil, for example, are an explosive mix and should be avoided at all costs.

CONTACT

www.hse.gov.uk.
Essentials of health and safety at work ISBN978
Noise at work INDG362
Safe systems of work
Other notes were added to the body of the instructions.

Important:

Never clean appliances whilst they are hot or in use. Allow the appliance to cool down.
Never clean with a jet of water or steam clean.
All spills onto the appliance and on the floor should be cleaned up immediately.
Take care when removing cast iron components when cleaning, as they are heavy items.
- Pan Supports – (G1006x, G1026x) – 12kg each, (G1066x, G1060x)- 15kg each.
- Solid Top Castings – 24kg each
- Twin Bullseye Castings – 12kg each
- Flue – 13.5kg

It is advised that the appliance be cleaned daily after use. This should be carried out using hot soapy water, ensuring that it be thoroughly rinsed and dried after any such cleaning. Grease should be removed with nylon or scotch cleaning pads. Take care, especially when these are new as they cause scratching. A smooth-bladed metal scraper is handy for removing deposits of burned-on grease from hob fillings. Before removing any of the parts described below, note how they are arranged and replaced in the same position.
Important: Ensure Gas Jets and Burners are not blocked up by cleaning products.

OPEN HOTPLATES

Pan supports, burners and spillage trays can be easily removed for cleaning. After washing, dry the burners thoroughly and remove any excess water from inside.
Never put burners in the dishwasher. It is also good practice to add a light amount of vegetable oil to some absorbent paper and rub the surfaces of the burner base and cap before they are fully dry. This will help prevent oxidation over some time.
The burners are interchangeable.
Ensure that burner caps are located correctly.

The Brass Burner Cap and Base must be replaced in the correct position for correct operation.

The base has Two Holes which must be located over the two pins in the burner support channel.
The Brass burner cap has a larger recess to fit over the single pin in the burner base.
The Burner is in the correct position when the slot in the Brass Burner Cap is directly under the Pan Support Finger (see Fig 4).
Pan Supports
- Clean with warm soapy water. Abrasives such as fine steel wool, proprietary cleaning pads and nylon pan scrubbers should only be used with care, in cases of extreme overspill.
- Dry pan supports thoroughly by hand.
- NEVER LEAVE TO DRY NATURALLY.
- After drying, apply a light film of vegetable oil to the supports to prevent oxidation.

SOLID HOTPLATES

Plates can be removed for cleaning access. Having gained access, clear accumulated debris that may have gathered in the burner tray, particularly that which has gathered at the hotplate support edges.
Warning – The castings are very heavy (24kg each), and care should be taken during the handling of such components.

OVEN

The oven linings are stainless steel and can be cleaned easily. Wipe down with a soapy cloth while the oven is still warm.
Shelf runners can be removed as follows:-

Lift upward and pull the bottom edge toward the oven centre before dropping the runner. To replace a runner, ensure that the long leg is at the top. Replace the shelves correctly.
Base linings can be removed by lifting the rear lining slightly and pulling out the base panels.

Falcon Foodservice Equipment