Falcon G2102 Dominator Gas Convection Oven User Manual

G2102 C CONVECTION OVEN RANGE
G2112 C & G2112 C/2 CONVECTION
OVENS

USERS INSTRUCTIONS

These appliances have been UKCA/CE-marked based on compliance with the Gas Appliance Regulations/ Product Safety and Metrology Regulations, Electrical and EMC Regulations/Directives for the Countries, Gas Types and Pressures as stated on the data plate.
These appliances MUST BE installed by a competent 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:

I.E.E. Regulations for Electrical Installations
Gas Safety (Installation & Use) Regulations
Electricity at Work Regulations
Health and Safety at Work Act
Furthermore, if a need arises to convert the appliance for use with another gas, a competent 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, in particular the need for regular servicing by a competent person to ensure the continued safe and efficient performance of the Appliance.

WARNING – TO PREVENT SHOCKS, ALL APPLIANCES WHETHER GAS OR ELECTRIC, MUST BE EARTHED
Upon receipt of the User’s Instruction manual, the installer should 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.

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 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.

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

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.

The Oven
The oven has four grid shelves with safety stops on fixed position runners. One or more shelves can be removed to accommodate larger items, e.g. chickens.
The burner is situated below the oven compartment and heats it by conduction and convection. The air contained within the oven becomes heated by being circulated by the fan over a heat- exchanger in the base, and thence over the food, via holes in the oven side panels. This system promotes even heating throughout the oven, and in most cases lower temperatures than those necessary in conventional ovens can be used. A cooking guide is provided which contains instructions for preparation of a wide variety of foods which can be cooked in this oven.

LIGHTING and OPERATIONS

Warning – Never leave products that are in use unsupervised and always turn products off at the end of service.

LIGHTING THE OVEN
Note
The gas control valve is fitted with a safety interlock. Therefore, a period of 3 minutes will elapse before it is possible to re-light after complete shut-down.

1. Turn thermostat knob and power switch to OFF and close oven doors.
2.  Push in and turn burner control knob to pilot position then push in fully and hold while repeatedly pressing and releasing igniter button until pilot lights. Check pilot is lit by using the base mirror.
3. Keep control knob pressed in fully for a further 20 seconds before release. Pilot should remain lit but if it goes out; push in and turn burner control knob to OFF position and wait for three minutes. (Repeat from Step 2).
4. Push in and turn burner control knob to main burner position.
5. Set thermostat to desired setting and turn power switch to ON. Oven fan will turn on and oven burner will now light.

Turning the Oven OFF
For Short Periods
Turn the thermostat to the OFF position. This will leave only the pilot alight.
For Longer Periods

1.  Turn thermostat to OFF position.
2. Push in and turn burner control knob to OFF position.
3.  Switch power I/O switch to OFF, or the fan will remain on.

This will turn both pilot and main burner OFF. To re-light, follow lighting instructions.
Timer
The timer knob is marked in minutes and should be set to required cooking time when food is placed in the oven.
It should be turned fully clockwise then back to desired time.
When set time has elapsed, the warning buzzer will continuously ring until operator switches it OFF.
The timer does not switch off oven but provides an audible warning when cooking cycle is complete.
Oven Light
This illuminates oven from rear via push-button switch on control panel.
Pre-heating Time
Allow at least 45 mins from switching on a cold oven, irrespective of temperature setting. Insert the food as quickly as possible, and close the doors firmly.

LIGHTING THE HOB (G2102 C Range Only)

1.  Ensure mains gas is turned ON.
2. Push in and turn knob to FULL FLAME position.
3. Keep knob pressed in and manually light the burner. Continue to hold knob in for 20 seconds and release.
4. If burner fails to stay lit, wait for one minute, and then repeat steps 2 to 3 until it does.
5. When lit, turn knob to required setting.

COOKING HINTS

Warning
Care must be taken by the operator to avoid burns if opening the oven doors when chamber is hot.

Using the Oven
When oven has reached working temperature, AMBER light will go out then operate ON/OFF as thermostat maintains temperature.
Opening doors or switching OFF power switch switches off fan and thermostat/burner.
Loading
All four shelves can be used simultaneously and normally no manipulation of food on the shelves is necessary.
Containers or food up to 75mm high can be cooked when using four shelves, but if food bigger than this is cooked i.e. chicken, one or more shelves can be removed as necessary. Shelves have stops to prevent accidental removal:
to remove, lift stops above front of side runners.
When loading, oven doors should be kept open for as short a time as possible in order to minimise heat loss.
Tray Size
The oven will accept 2/1 gastronorm trays (650 x 530mm) or conventional trays up to this size.
Trays and dishes must always be centrally placed on shelves.
Cooking Charts
This information is provided as guidance only and all figures are approximate.

Large Sponge Slab

(25 – 38mm deep)

| 200| 30 mins| 4

Using the Open Top (G2102 C model only)
Open top burners are rated at 5.3kW nett.
The pan supports will safely accommodate pans from 125mm diameter (minimum) to 380mm diameter (maximum).
Note
For maximum efficiency, place pan centrally over burner head and avoid flames licking up the pan side.

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
Important
BEFORE CLEANING IS UNDERTAKEN, ISOLATE FROM MAINS ELECTRICITY SUPPLY. ENSURE APPLIANCE IS ADEQUATELY COOLED, TO AVOID BURNS. THE APPLIANCE MUST NOT BE CLEANED WITH A JET OF WATER OR STEAM CLEANED.

Never clean products whilst they are hot.

General
All surfaces are easier to clean if spillage is removed before it becomes burnt on.
All spills onto this product and on the floor should be cleaned up immediately.
Take care when removing cast iron components as they are heavy items.
Pan Support – 5kg

Stainless Steel Surfaces
These 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 such a surface and must never be used.
Vitreous Enamel Surfaces
Approved cleaning agents which have the mark of the Vitreous Enamel Development Centre are recommended.
It is advisable to clean daily after use. Wipe clean the vitreous enamel surfaces while still warm, but not hot enough to cause burns, using a soft cloth and hot soapy water. Badly stained removable parts should be soaked in hot water with an approved detergent. If parts cannot be removed, the application of warm water with an approved detergent using nylon or scotch- cleaning pads will give good results.
Oven Door Catch
Lubricate door catch occasionally. Push down roller and apply high melting point lubrication inside the catch and onto the roller itself.
If there are issues with closing of the door, try adjusting the catch. Use your hands or an appropriate implement to push down on the roller 1 as shown. Whilst holding it down, turn it right 2 to adjust it down, or left 3 to adjust it up as shown.

Oven
Oven shelves may be removed for cleaning by lifting stops over front side of runners, but the enamelled linings are not removable, except for servicing. Daily cleaning is best, preferably while the oven is still warm, but not hot enough to cause burns. Use of a proprietary detergent is the best general method. For stubborn deposits a proprietary oven cleaner may be used in accordance with the manufacturers’ instructions. Before removing any part for cleaning, note how it is arranged and ensure that it is replaced correctly.
Open Top (G2102 C only)
Pan Supports
Clean with warm soapy water. Abrasives such as fine steel wool, proprietary cleaning pads or nylon pan scrubbers, should be used with care and only in cases of extreme overspill. Dry off the pan supports by hand.
NEVER LEAVE TO DRY NATURALLY.
After drying, apply a light film of vegetable oil. This will prevent oxidisation.

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 remain lit.
c) At the end of each day or cooking period.

Caution
Parts may be hot therefore it is recommended that parts be allowed to cool to a safe handling temperature to avoid burns.

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 can be removed using a non-metallic implement such as a cocktail stick. The slots in the base should be freed of debris using a soft brush. Dry burner with a lint-free cloth and blow through the ports to ensure there is no blockage.

4. Clean any spillage from burner base, ensuring all food debris and cleaning material is removed. Dry burner base thoroughly, taking care not to damage the flame sensor.
   Important
   Do not allow any spillage debris or cleaning material to enter the large hole in the burner base.

5. Replace aluminium bezel and burner head upon burner base and ensure the head location pips sit within the burner bezel notches. When burner head is properly located, it will not rotate.
   

6. Light burner to check that it operates correctly.

Note
This process should be followed prior to calling for a Service Engineer. Failure due to lack of proper cleaning is not covered by warranty.

SERVICE INFORMATION
This unit carries an extensive mainland UK warranty. The warranty is in addition to and does not change your statutory or legal rights.
The warranty policy can be found on our website which details the conditions of the warranty and the exclusions.
https://www.falconfoodservice.com/info-centre/policy

https://www.falconfoodservice.com/info-centre/policy

Service calls to equipment under warranty will be carried out in accordance with the conditions of sale.
Warranty calls can be made between 8:30 am and 5:00 pm weekdays only.
To ensure your warranty enquiry is handled as efficiently as possible, ensure you have the following appliance information prior to calling us:

1. Model number – found on data plate
2. Serial number – found on data plate
3.  Brief description of the issue

To contact Falcon for a warranty issue dial (UK only) 01786 455 200 and select Warranty Issues from the menu.

References

• HSE: Information about health and safety at work
• HSE: Information about health and safety at work
• Policy Documents :: Falcon Foodservice Equipment

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