Falcon Dominator Plus E3101P/D User manual

DOMINATOR

PLUS

ELECTRIC RANGE APPLIANCES

USERS INSTRUCTIONS

SECTION 1 –GENERAL DESCRIPTION

SECTION 2 –CONTROLS and OPERATION

SECTION 3 –COOKING HINTS

SECTION 4 –CLEANING and MAINTENANCE

This appliance has been CE-marked on the basis of compliance with the Low Voltage and EMC Directives for

the voltages stated on the data plate.

The appliance MUST BE installed by a competent person in compliance with the INSTALLATION AND SERVICING

INSTRUCTIONS and National Regulations in force at the time.

UK regulations are listed on the front of the Installation and Servicing Instructions.

Regular servicing by a qualified person is recommended to ensure the continued safe and efficient performance of

the appliance.

WARNING –THE APPLIANCE 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.

CAUTION: Read the instructions before using the machine.

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.

Falcon Foodservice Equipment

HEAD OFFICE AND WORKS

Wallace View, Hillfoots Road, Stirling. FK9 5PY. Scotland.

SERVICELINE CONTACT

Phone: 01438 363 000 Fax: 01438 369 900

T100763 Ref. 8

SECTION 1 –GENERAL DESCRIPTION

The appliance will consist of one of the following arrangements:-

E3101/D Three Hotplate Range

3 rectangular, heavy duty hotplates. Natural convection oven.

E3101/D Four Hotplate Range

2 circular, energy saving, solid pattern hotplates and 2 rectangular, heavy duty hotplates. Natural convection oven.

E3101P/D Six Hotplate Range

6 circular, energy saving, solid pattern hotplates. Natural convection oven.

E3101OTC Three Hotplate Range

3 rectangular, heavy duty hotplates. Fan-assisted oven.

E3101OTC Four Hotplate Range

2 circular, energy saving, solid pattern hotplates and 2 rectangular, heavy duty hotplates. Fan-assisted oven.

E3101POTC Six Hotplate Range

6 circular, energy saving, solid pattern hotplates. Fan-assisted oven.

E3117/D General Purpose Oven

E3117/D General Purpose Oven on Stand

E3117/2 Two Tier General Purpose Oven

No hotplates. Natural convection oven. E3117/2 is a two tier oven.

E3121 Three Hotplate Boiling Table

3 rectangular, heavy duty hotplates.

E3121 Four Hotplate Boiling Table

2 circular, energy saving, solid pattern hotplates and 2 rectangular, heavy duty hotplates.

E3122 Two Hotplate Boiling Table

2 circular, energy saving, solid pattern hotplates.

E3162 Two Hotplate Boiling Table

2 rectangular, heavy duty hotplates.

E3163 Three Hotplate Boiling Table

2 circular, energy saving, solid pattern hotplates and 1 rectangular, heavy duty hotplate.

E3161/D Three Hotplate Range

2 circular, energy saving, solid pattern hotplates and 1 rectangular, heavy duty hotplate. Natural convection oven.

All range and general purpose ovens are thermostatically controlled. They have 5 position, nickel-plated shelf

hangers with 2 safety pattern, anti-tilt oven shelves.

Warning: THIS APPLIANCE MUST BE EARTHED

SECTION 2 –CONTROLS and OPERATION

Hotplates

All hotplates are controlled by 6 position heat switches to provide variable temperatures from Setting 1 (lowest)

progressively increasing to Setting 6 (highest).

Circular, energy saving hotplates embodies a temperature limiting device. This automatically cuts off part of the

element circuit should the plate become overheated when left on without a pot upon it.

When this occurs, full element circuit will be automatically restored when a pot is placed upon hotplate.

A neon indicator lamp adjacent to each control indicates that the plate is ON.

The requisite setting for simmering or fast boiling pots of various sizes will quickly be found by experience. For

efficient operation of hotplates, it is essential that good contact is made between hotplate and utensil.

Ground-based pots should be used and hotplate surface must be in good condition. Spillage should not be allowed

to accumulate around plate edges as this will burn on and become difficult to remove. The spillage tray is positioned

below hotplates and can be readily withdrawn for emptying and cleaning when appliance has cooled down.

Caution: The spillage tray will become very hot during operation of appliance.

Important

To ensure long life of hotplates and to conserve electricity, DO NOT leave plate switched on when they are not in

use, particularly at high settings.

If, for any reason, it is considered necessary to maintain a plate hot when it is not being used, turn control to a low

setting, no greater than 3.

Oven

The oven temperature is controlled by a thermostat.

The amber neon, when lit, indicates that current is being supplied to the elements. It will go out when oven has

reached selected temperature.

The cooking chart provides thermostat settings, time required, etc, but for the best performance –these instructions

should be followed.

Oven Light (OTC model)

The internal lights are controlled by a round black push button located on control panel.

Press and hold button to switch lights on. To switch off, release button.

Grid Shelves

Two oven shelves are supplied and there are five shelf positions. If two shelves are used at one time, space at least

two runners apart, e.g. 2 and 4 (1 is at the top).

Tray Size

The oven will accept gastronorm trays –530mm x 325mm or conventional trays up to 535mm x 400mm.

Always locate trays and dishes centrally upon shelves.

Pre-Heating Time

Allow at least 45 minutes from switching on a cold oven, irrespective of temperature setting. Insert food item(s)

quickly and close doors firmly.

DO NOT leave oven door(s) open for prolonged periods while oven is switched on.

SECTION 3 –COOKING HINTS

Grid Shelves

Space at least one runner apart –for example, use positions 1, 3 or 2, 4. Push shelves back into oven until shelf

stops hit front runners.

Trays

Single trays or dishes should be placed centrally. Trays must not be allowed to overhang the shelf in any direction

since this will adversely affect heat circulation.

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.

Fan-assisted oven 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 three shelves, we recommend that Positions 1, 3 and 5 be used.

Chef’s Tips

Always pre-heat oven to desired temperature.

Use appropriate trays.

Do not overload oven.

Place food centrally upon the shelf.

Avoid opening oven doors during cooking process.

When removing food from oven, ensure the doors are fully open.

Cooking times are dependent upon the following:

Pre-heat Temperature

Food Temperature (e.g. frozen, chilled or ambient)

Shelf Load

Oven Load

Size and weight of food

Models with Drop Down Door

Maximum weight to be placed upon door panel when open should never exceed 20kg.

The door should never be used as a step, nor should it be knelt on or sat on.

SECTION 4 –CLEANING and MAINTENANCE

Warning

BEFORE ANY CLEANING IS UNDERTAKEN, ISOLATE APPLIANCE FROM MAINS POWER SUPPLY AT

ISOLATOR SWITCH.

THE APPLIANCE MUST NOT BE CLEANED WITH A JET OF WATER, OR STEAM CLEANED.

Clean the appliance with hot, soapy water as often as possible, and rinse and dry thoroughly. Grease should be

removed with fine steel wool or proprietary cleaning pads such as ‘Brillo’. Nylon pan scrubbers should be used with

care, especially when new, as they may scratch the enamelled surfaces.

Before removing any parts, notice carefully how they are arranged and replace them in the same positions after

cleaning.

All Ovens (not OTC)

Clean oven while it is still warm. The enamelled base plate lifts out and the runners can be removed.

Grip at bottom, lift up until lower end leaves brackets, and then pull towards the centre of the oven and lower it.

Two oven drips trays are provided and are simply removed by sliding them out from front of appliance.

Hotplate

A smooth bladed metal scraper is handy for removing deposits of burned-on grease from hotplate surface.

Hotplate spillage tray is simply removed by sliding out from front of appliance.

Caution: Spillage tray will become very hot when appliance is in operation.

OTC Oven

Clean oven while it is still warm. The internal and external appliance surfaces are stainless steel. Glass viewing

panels are fitted within the doors.

General cleaning of surfaces to remove light staining and spillages may be achieved by washing with a slightly damp

cloth and soap detergent. This practice, if carried out daily, will prevent build-up of stubborn baked-on deposits. Wipe

surfaces down with a soft cloth rinsed in fresh water which has been squeezed free of excess liquid.

Stubborn stains and baked-on deposits are best removed by nylon scouring pads or oven spray-on materials.

The glass may be cleaned with proprietary glass spray-on materials. Cold water must not be applied to glass when

hot, as cracking of the toughened panel could occur.

Oven shelves and support grids can be removed for cleaning. This will also facilitate cleaning of cavity walls.

Some internal areas of the oven around the fan baffle will not be accessible to kitchen staff. Since build-up of

deposits in these areas could be detrimental to oven performance, these should be cleaned periodically by service

personnel.

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