Falcon E2102 User Instructions

T100508 Ref. 1

E2102 Forced
Convection Oven Range

E2112 Forced
Convection Oven

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.

IMPORTANT
This appliance must only be installed by a competent person in compliance with the regulations in

force at the time.

UK regulations are listed on the front of the Installation and Service Manual.
Regular servicing by a qualified person is recommended to ensure the continued safe and efficient

performance of the appliance.

WARNING - THIS APPLIANCE MUST BE EARTHED!

Upon receipt of this manual, the installer should instruct a responsible person (or persons) as to the correct
operation and maintenance of the unit.

This equipment is designed FOR PROFESSIONAL USE ONLY and be operated by QUALIFIED persons. It is
the responsibility of the supervisor or equivalent to ensure that the user wears SUITABLE PROTECTIVE
CLOTHING. Attention should also be drawn to the fact that some parts of the appliance will, by necessity,
become VERY HOT and could 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 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

SERVICELINE CONTACT -

PHONE - 01438 363 000 FAX - 01438 369 900

Thermostat
ON/OFF
amber light

Thermostat knob

MAINS ON
red light

POWER
ON/OFF switch

Lamp push button

Timer knob

SECTION 1 - GENERAL DESCRIPTION

This document covers the operation of the folowing
models -

E2102 Range

Single forced convection oven with three solid
rectangular hotplates.

OR
Single forced convection oven with two solid

rectangular hotplates and two circular, quick acting
hotplates.

E2112 Oven

Forced convection oven. (Single Tier)

E2112/2 Oven

2 x Forced convection oven. (Double Tier)
The hob is constructed of cast iron and the hotplates

are controlled by six position rotary switches.
The oven has four grid shelves with safety stops, on

fixed position runners. One or more of these shelves
may be removed to accommodate larger items e.g.
chickens.

The elements are located below the oven which is
heated by conduction and convection.

A door operated switch controls the fan and heat
functions via the thermostat to achieve rapid cooking
by forced convection

SECTION 2 - CONTROLS and OPERATION
OVEN

The controls are mounted on a panel at the RH side
of the oven. These consist of:

Switching On

Ensure mains supply is ON (RED indicator lights).
Press the power rocker switch button and close the

doors. The fan will come on.
Turn the thermostat to the required temperature

setting. The AMBER indicator will light and remain
so until this temperature is reached. It will then go out
and food may be loaded into the oven.

Opening the oven doors will result in automatic shut
down of the fan and heat.

Switching Off

1. During a continuous working cycle, open the doors
(This automatically switches off the fan and heat).

2. To shut-down with doors closed, press I/O switch
to Off. (This will cut the supply to door-operated
switch and will enable the doors to be closed
without Fan/Heat coming on and/or having to
switch off at mains supply.

Timer

The timer knob is graduated in minutes and should be
set to required cooking time when food is placed in
the oven. It should be turned fully clockwise and then
back to desired time.

When set time has elapsed, warning buzzer will
sound continuously until operator switches it OFF.
The timer does not switch oven off but provides an
audible warning when cooking cycle is complete.

Oven Light

This illuminates oven from rear via a push-button
switch mounted on control panel.

Hotplates

The hotplate arrangement consists of either three
rectangular plates or two rectangular and two circular,
energy saving hotplates. Each plate is controlled by a
six heat switch which controls variable temperatures
from Setting 1 (lowest) rising progressively to
Setting 6 (highest). A neon is located next to each
switch to indicate that the plate is ON.

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

In order to achieve efficient operation of the plates, it
is essential that good contact be made between the
plate and the utensil. Ground based pots should be
used and the plate surface must be in good condition.
Spillage should not be allowed to accumulate around
the edges of a hotplate, it will burn on and become
difficult to remove. Spillage trays are positioned
below the plates. These may be readily withdrawn
for emptying and clean ing when the range is cool.