RZZ 211 Ref.1
E350/36 and E350/37
FLOOR-STANDING FRYERS
USERS INSTRUCTIONS
Falcon Foodservice Equipment
HEAD OFFICE AND WORKS
PO Box 37, Foundry Loan, Larbert.
Stirlingshire. Scotland. FK5 4PL
AFE SERVICE LINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900
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.
SECTION 1 - GENERAL DESCRIPTION
The Falcon E350/36 & E350/37 floor mounted fryers
are part of the Falcon 350 range of equipment. All
units comprising this series are of modular
dimensions of 350mm and 700mm wide. This
enables suites to be installed in a matching line.
Some appliances, such as these fryers and ranges
are floor mounted whereas others are designed for
counter mounting.
The E350/36 fryer is 350mm wide with a single pan.
The E350/37 model is a double pan appliance which
is 700mm wide.
Each pan has a separate element assembly which is
individually thermostatically controlled.
Warning - THIS APPLIANCE MUST BE EARTHED.
SECTION 2 - CONTROLS and OPERATION
CONTROLS
The thermostat control knob and two indicator lamps
are mounted on the control panel. On the E350/37
model, these are duplicated).
The MAINS lamp (RED) will become lit when the
external isolating switch is closed and will indicate
that power is available to the fryer.
The THERMOSTAT lamp (AMBER) only lights when
the heating elements are being supplied with current.
This will extinguish when the frying medium has
reached the selected frying temperature.
The elements are switched off when the control knob
is at the O (OFF) position.
A drain valve for each individual pan is concealed
behind the door. This enables the oil to be run off into
a suitable receptacle.
Each pan is equipped with two chip baskets and a
perforated base grid. A basket draining support is
also provided and a dust cover is supplied for each
pan.
Each pan is fitted with a SAFETY THERMOSTAT
which will switch off the elements in event of the oil
becoming overheated should the control thermostat
fail. Should this occur, it will be necessary to have the
appliance serviced by a qualified person who will
rectify the fault and re-set the safety thermostat.
FRYING MEDIUM
Caution
The appliance will achieve optimum performance
when a good quality vegetable oil is used as the frying
medium. Nevertheless, favourable results may also
be obtained from cooking fats, provided the following
procedures are adhered to.
a) Never operate the thermostat above the smoke
point of the chosen fat, e.g. Some dripping can
have a smoke point as low as 170
o
C. Reputable
fat manufacturers supply this information.
b) To prevent localised overheating around the
elements or external walls of the pan, fat should
be broken up into small pieces when charging the
pan or topping up to a working level .The
thermostat should not be set above 120
o
C until
the fat is in a liquid state.
OPERATION
Initial Charging Of The Pan
important
Ensure that the appliance has been turned OFF at the
mains isolating switch.
Prior to operation, clean the pan using hot water and
detergent.
Rinse the pan and dry it thoroughly before use.
Ensure that the drain valve is closed.
Fill the pan with oil to the level mark on the element
guard.
Turn ON at the the isolating switch and set the
thermostat knob to the desired frying
temperature.
Leave the appliance to heat up. When the oil has
reached the selected temperature, the amber light will
extinguish and the fryer is ready for use.
When the oil temperature falls, ie. when food is
immersed in the oil, the thermostat automatically
restores the supply of current to the elements.
The oil capacity for model E350/36 is 12 litres and
model E350/37 is 12 litres for each pan (a total of
24 litres).
Warning
Your attention is drawn with regard to the following
safety related points -
Never under any circumstances switch the fryer ON
unless it is filled with oil or water.
Before draining the pan or raising the elements for
cleaning, switch off at the isolating switch.
Surge boiling may occur if over wet food or a larger
than recommended load requires to be prepared.
There is a possibility that the unit could catch fire if
the oil is allowed to go below the specified operating
level.
Old oil has a reduced flash point to that of fresh oil
and is therefore more prone to surge boiling.
The MAXIMUM RECOMMENDED LOAD is 0.9kg
(2 lbs) per pan.
FOOD TYPE Temperature
Fried Bread 190oC
Doughnuts 190oC
Fish Cakes 180oC
Chicken Portions 170oC
Sausages 170oC
Scampi 170oC
Meat (Chops, etc.) 170oC
SECTION 3 - COOKING HINTS
FRYING CHIPS
Chipped potatoes can be prepared by the following
methods.
Raw to Finish
Set the thermostat to 190
o
C and load each basket
with 0.9kg (2 lb) of raw chips. Cook for 4 to 5 minutes.
Using this method an hourly output of up to 24.1kg
(53 lb) of chips can be achieved from each pan.
Blanching
This method is used when large quantities of chips
are required at peak periods, and involves pre-frying
at a lower temperature (170
o
C). Basket loads of 0.9
kg (2 lb) are recommended. Finishing should be
carried out within 3 hours of blanching at a thermostat
setting of 190
o
C. Cook for 1 to 2 minutes and serve
immediately. Avoid further storage if possible.
Frying Fish
Fish is best cooked directly on the base grid, not in
the chip baskets. When the fish is ready, remove it
with a fish lifter. The recommended temperature is
170
o
C. The time varies in accordance with the type
and weight of fish.
Other Foods
Any type of food which is suitable for deep frying, has
a particular cooking temperature at which best results
are obtained. The following list gives a representative
selection of food which may be deep fried together
with recommended thermostat settings. The settings
may be varied to suit individual requirements.
SECTION 4 - CLEANING and MAINTENANCE
Important
DISCONNECT THE ELECTRICITY SUPPLY
BEFORE ANY CLEANING IS UNDERTAKEN,
THE APPLIANCE MUST NOT BE CLEANED WITH
A JET OF WATER OR STEAM CLEANED.
Warning
Do not attempt to clean this appliance with acid or
halogen based (eg. chlorine) descaling liquids or
cleaning powders.
Stainless Steel Surfaces
It should be noted that stainless steel can be easily
marked by certain scouring pads including nylon
types and care should be exercised. When rubbing
stainless steel with a cloth always rub along the grain
direction.
Cleaning Procedure
In the interests of good housekeeping and hygiene, it
is recommended that the appliance be cleaned daily
as follows -
1. Ensure that the fryer has been switched OFF at
the mains isolating switch.
2. Place a receptical directly below the drain pipe.
3. Slowly open the drain valve. This will allow the oil
to flow gently into the vessel. Take care not to
overfill the receptical.
4. Having drained the pan, close the drain valve.
5. Remove the basket and fish plate. Submerge
these items in a sink filled with hot, soapy water.
6. Pour hot water and detergent into the fryer pan.
The detegent to water ratio is dependant upon the
strength of the cleaning medium.
7. Set the fryer control between 160
o
and 165oC.
Allow the water to heat and simmer slowly. The
duration of this process is dependant upon how
soiled the pan is.
8. Turn the fryer OFF.
9. Drain the water from the pan as item 4.
10. Rinse the pan with clean water. Dry thoroughly.
To gain access to wipe the pan interior, the
elements can be hinged upward. Having fully
raised the elements a supporting latch will
automatically secure them in the raised position.
Important Note
Ensure that the elements have cooled before
attempting this procedure
11. Wash and rinse the basket and fish plate. These
should be perfectly dry before replacement within
the pan.
12. Ensure the drain valve is closed. Remove the
pipe.
13. Strain/filter the oil back into the pan. If necessary
top up with clean oil to the maximum level mark.
DO NOT OVERFILL.
SERVICE
Contact the address on the title page of this manual.
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