Falcon G3478 DOMINATOR PLUS Steaming Oven Instruction Manual
- June 16, 2024
- Falcon
Table of Contents
Falcon G3478 DOMINATOR PLUS Steaming Oven Instruction Manual
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
Phone: 01786 455200
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.
LIGHTING and OPERATIONS
Burner Control – There are four set operating positions as
illustrated:
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
-
Open base cabinet door.
-
Press knob in and turn to ignition symbol.
-
Press and hold knob fully in.
-
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.
-
With pilot lit, continue to hold knob in for a further 20 seconds, then release.
If pilot goes out, repeat 3, 4 and 5. -
With pilot lit, turn burner control to full flame position. Check burner lights from pilot.
-
Close base cabinet door.
Note: – Never leave products that are being used unsupervised and always turn products off at the end of service.
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.
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