Falcon DOMINATOR PLUS G3512, DOMINATOR PLUS G3532 User Instructions

G3512 and G3532
DOMINATOR

PLUS

Grills

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 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 competent person must
perform this action. 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 q u a l i f i e d person
to ensure the continued safe and efficient performance of the Appliance.

WARNING – TO PREVENT SHOCKS, ALL APPLIANCES GAS AND 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. T he position of the shut down c ock should b e
indicated as well, in case of em ergenc y.
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

In order to maintain maximum performance from this appliance, we would recommend that a Maintenance Contract be
arranged with SERVICELINE. Visits may then be made at agreed intervals to carry out adjustments and repairs. A quotation for
this service will be given upon request to the contact numbers below.

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 licenced

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: [phone] Fax: [phone]

T100787 Ref. 5

SECTION 1 ­GENERAL DESCRIPTION

The grill is supplied with wire grid, drip tray, cast aluminium brander and drip trough. The drip tray must be in
position at all times when burners are on.

The G3512 model will accept a 1/1 gastronorm container
(not supplied).

There is one burner on G3532 model and two burners on G3512.
Each model has a single flame failure gas tap control.

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.

SECTION 2 ­LIGHTING and OPERATIONS

Note To avoid the risk of fire;

Prior to lighting the grill, ensure that the cooking zone including branders, grid shelves, drip trays or grill
pans are thoroughly cleaned. Refer to Section 4 of this document.

TO LIGHT THE BURNER
Proceed as follows:

OFF

PILOT / Ignition

FULL Flame

LOW Flame