Falcon E350/30, E350/33, E350/32 User Instructions

E350/30 FOUR HOTPLATE RANGE

E350/32 and E350/33 BOILING TOPS

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. Scotland.
Serviceline

PHONE : [phone]

T100699 Ref.3

SECTION 1 - GENERAL DESCRIPTION

1.1 The E350/30 Four Hotplate Range is part of the Falcon 350 series of equipment.
All units comprising this series are of modular dimensions, being either 350mm or 700mm to enable
suites of equipment to be installed in a matching line.
Some models are designed to be counter mounted. This means that they can be installed on a table
or similar surface whereas others such as this range and oven are floor standing.
The E350/30 Model is equipped with 4 identical circular hotplates, each controlled by a six heat
switch. Each plate has an inbuilt cut-out which automatically reduces the heat input should the
plates be left uncovered at a high switch setting.
The oven is thermostatically controlled. A neon lamp indicates when current is being fed to the
elements.

1.2 The E350/32 and E350/33 Boiling Tops are part of the Falcon 350 series. All units comprising the
series are of modular dimensions of either 350mm or 700mm wide. This enables suites of equipment
to be installed in a matching line. These models are designed to be counter mounted. They can be
installed on a table or similar surface.
The E350/32 model is 350mm wide and has two similar circular hotplates, each controlled by a six­heat switch. The plates are equipped with in-built cut-outs which automatically reduce the heat
input if the plates are left uncovered at a high switch setting.
The E350/33 model is 700mm wide with four hotplates of the same type as the E350/32.

SECTION 2 - CONTROLS and OPERATION

2.1 E350/30 FOUR HOTPLATE RANGE
Hotplates (E350/30 only)

All hotplates are controlled by switches which give a choice of 6 different heats. As marked on the
control knobs, 1 is the lowest setting which rises progressively to 6 (the maximum). An indicating
marker is fixed adjacent to each switch relating the hotplate to its respective switch.
A red neon on the control panel indicates that electricity is being supplied to the appliance. i.e. the
isolating switch is ON and the unit is ready for use.

Using The Hotplates

For efficient operation, it is important that there be good contact between the hotplates and the
utensils. Ground based pots should be used and the plate surface must be clean.
For maximum efficiency, the pot diameter should be the same as that of the plate. This is not always
possible, but in the interests of fuel economy, very small or very large pots should be avoided.
Spillage should not be allowed to accumulate around the edges of the plate. This will burn on and
become difficult to remove.

The Oven

The temperature of the oven is controlled by a thermostat. The knob is marked in degrees
centigrade (°C) corresponding to the temperature of the oven. The amber neon illuminates when
current is being supplied to the elements. It will extinguish when the selected temperature has been
reached.

Grid Shelves

Two grid shelves are provided and there are 5 shelf positions. If two shelves are being used at the
same time, they must be spaced at least two runners apart e.g. 2 & 4 (1 is at the top).
When inserting the grid shelves, ensure that the upturned tray stop is at the back. Push the shelf
fully back until the front stops contact the shelf support runners.

Tray Size

The oven will accept standard gastronorm flanged trays up to size 1/1, placed sideways on the shelf.
Alternatively, ordinary trays up to 490mm x 400mm may be used. Do not use larger trays. The
circulation of heat currents within the oven may be impaired.
Trays should be centrally disposed upon the shelves.