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T100316 Ref. 4
G2830, G2860 and G2865
DEEP FAT FRYERS
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.
These appliances MUST BE installed by a competent 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 unit for use with another gas, a competent person must be
consulted. 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 competent person to ensure the
continued safe and efficient performance of the Appliance.
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.
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 obtain maximum performance from this unit 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 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.
SERVICE LINE CONTACT -
PHONE - 01438 363 000 FAX - 01438 369 900
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SECTION 1 - GENERAL DESCRIPTION
The units are provided with wire mesh basket(s)
which may be located upon the back screen hanging
rail for draining etc. A removable dust cover is
provided which should be placed over the pan(s)
when not in use. A pan strainer is positioned in the
cool zone at the pan bottom to collect oil sediment
during the cooking operation. 380mm high screens
can be supplied if specified and may also include a
storage/drainage tray for fish, etc.
Oil temperature is controlled by an adjustable users
thermostat and a pre-set safety thermostat.
The multifuncional gas control has pilot, main gas and
flame failure controls built in. If pilot flame should
extinguish for any reason or if main gas supply is
turned off burner will shut down until lighting
procedure is repeated.
A spark igniter is fitted to light pilot and a drain valve
is located within controls compartment to empty pan
when necessary.
G2830 G2860 G2865
Figure 1
User Thermostat
This is an adjustable setting device which will provide
frying temperatures up to 190
o
C.
Safety Thermostat
This is pre-set at factory. In event of an operating
thermostat failure, the safety thermostat will shu t gas
off at pilot and main burners.
If this occurs, the reason for failure must be
investigated and rectified. The device is reset by
removing the black cap that protects the reset button.
Push reset button down gently using a thin-shafted
screwdriver and replace cap.
Gas Control
Situated at top side of MFC, control knob is set
correctly when appropriate symbol is alongside
pointer. (See Figure 2)
Flame Failure Device
Operated by pilot flame. If pilot becomes
extinguished, gas will be shut off from main burner.
Warning
If pilot is turned off for any reason, wait a minimum of
three minutes before attempting to relight it.
The burner control is built in to the flame failure
device and the method of operation is detailed here.
SECTION 2 - LIGHTING and OPERATION
Lighting
A 20 second delay (approx.) will occur between
establishing a pilot flame and burner ignition.
Operating The Fryer
The unit will operate automatically with burner going
out when desired temperature is reached. No further
operation of control knob is necessary until cooking
cycle is over
Choice of Frying Medium
A good quailty vegetable oil is preferred. However,
pure edible dripping may be used providing that
thermostat setting does not exceed 180
o
C.
Smoke point will be reached above such a setting
and the fat will break up and deteriorate.
Important
In order to meet the requirements of the Fire
Precautions Act 1971, unit should always be turned
off when unattended.
Warning
It is dangerous to use oil which is too old as it has a
reduced flash point temperature and is prone to surge
boiling. Change oil regularly to prevent risk to the
operator.
Caution
To prevent surge boiling, do not exceed
recommended loads and never charge pan with
over-wet food items. Never leave a working fryer
unattended.
Caution
Overheating of oil should be avoided.
Replenishing Oil When Fryer Is Hot
Caution
- It is recommended that replenishment of oil
should take place when fryer is cool.
Recommended Filling levels
Caution
- Always maintain an oil level between
maximum and minimum strips indicated on well rear.
Initial Charging Of The Pan
Prior to first time use, pan should be thoroughly
cleaned using hot water and detergent. Rinse and dry
upon completion.
Make sure drain valve is closed. Fill pan with oil up to
level indicated by strip on well rear. Approximate
capacities are :
G2830 - 13kg G2860 - 22kg G2865 - 2 x 13kg
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If solid fat is used, remove basket supports from pan
bottom(s). Apply fat in small pieces and melt at
thermostat setting of 120
o
C. Add fat until required
level has been achieved. Solid fat should always be
melted at a low setting. Frying temperature will be set
when the solid material has disappeared.
Lighting The Burner
Warning
After turning off pilot for any reason, wait
at least 5
minutes
before attempting to relight.
Ensure pan is filled with cooking oil prior to lighting.
Thermostat must be turned off (fully anti-clockwise).
A 20 second delay (approx.) will occur between
establishing pilot flame and burner ignition.
The pilot has to be lit using the following procedure:
a) Push control knob in and turn to pilot position. (See
Figure 2)
b) Continue to hold knob in. Press igniter fully in and
release, the spark should light pilot. If pilot does not
light, continue to press and release igniter button
until pilot lights.
c) When pilot is lit, hold control knob in for 20 seconds
then release.
d) Check pilot remains lit. If the pilot is extinguished
when knob is released, wait at least 3 minutes
before repeating from Step 1.
Main burner may now be lit as follows :
a) Light pilot as above and wait 30 seconds.
b) Set thermostat to 190
o
C.
c) Turn control knob to MAIN position (Figure 2) and
check burner lights.
d) Having lit burner turn thermostat to required setting
if other than 190
o
C.
To Turn Main Burner OFF
Return control knob to pilot position (see Figure 2).
This will extinguish main burner whilst leaving pilot lit.
To Turn Pilot Burner OFF
Push control knob in and turn to OFF position.
(Figure 2)
Heat-Up Time
It takes 12-14 minutes to reach 190
o
Cfrying
temperature from room temperature.
OFF
MAIN
IGNITION/PILOT
Figure 2 - Gas Supply Control Positions
SECTION 3 - COOKING HINTS
Frying Chips
Set thermostat to 180
o
C for dripping or 190oC for oil.
Each basket will hold 1.8kg (max.) of raw chips.
Cook for 4 - 6 minutes according to size and type of
chip. Slightly longer frying times are required when
using dripping. Output will be marginally less also.
Slow Blanching
This may be necessary when large quantities of chips
are required at peak periods. This process consists of
pre-frying at a thermostat setting of 150
o
C.
Frying time is 3 - 5 minutes.
Fast Blanching
This should be carried out at a setting of 180
o
Cfor
dripping or 190
o
C for oil. Frying time is 2 - 4 minutes.
Finishing chips prepared by either method of
blanching should be carried out within 3 hours at a
thermostat setting of 180
o
C for dripping or 190oCfor
oil. Frying time is 1 - 2 minutes. Serve immediatley for
best results. Further storage should be avoided.
Frying Fish
Remove baskets and fry fish on basket support grid at
a temperature of 180
o
C. Remove portion with a
regular hand-held fish lifter. Small quantities may be
prepared in basket(s), the following method achieves
best results.
Dry fish well and season basket by immersing in hot
fat. Place portion in basket and lower this slowly into
pan. This will reduce risk of portion sticking to basket.
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Chip Output Chart
Model Pre-blanched Frozen Shoestring
G2830
36kg (79lbs) 20kg (44lbs)
G2860
54kg (118lbs) 32kg (70lbs)
G2865
2 x 36kg (79lbs) 2 x 20kg (44lbs)
Other Types of Food
Food suitable for preparation by deep frying has a
particular cooking temperature where the best results
are obtained. The following thermostat settings are
recommended but may be varied to suit individual
tastes. Such settings are only valid when vegetable
oil is used as the frying medium. The maximum
setting for dripping should never exceed 180
o
C.
The cooking chart information is simply a guide.
Culinary opinion is subjective thereby any values
should be considered to be approximate.
Cooking Charts
With the exception of potatoes, fried food is generally
coated with one of the following :
Milk and Flour, Egg and Crumbs, Batter or Pastry
i.e. Whitebait, potato croquettes, fillet of fish,
samosas.
The coating helps to protect a food item from hot oil.
A variety of different food can be deep fried including:
Chicken, fish, vegetables, pork, egg,
pastries and fruit
Cooking temperatures and times are dependant upon
the following :
Class and state of the cooking medium
Quality, size and cut of food item
Pre-heat temperature
Load
Personal preference
SECTION 4 - CLEANING and MAINTENANCE
Shutting Down after Work
When work is completed, gas control knob should be
returned to pilot position (See Figure 2) leaving pilot lit
if required.
Do not use the rmostat knob as a gas control.
Burner will re-light when tem peratur e drops below
dial setting. Before draining, allow oil to cool. Burner
control should be OFF to avoid accidental operation.
Daily Cleaning
Isolate gas supply and allow pan contents to cool to a
safe temperature. Insert drain pipe suppied into drain
valve. Open valve and filter oil through a strainer into
receptacle. Close valve and wipe down stainless steel
exterior panels with a cloth, wrung out in hot water
and detergent. Rinse with clean water and dry
thoroughly.
Weekly Cleaning
Carry out normal daily cleaning procedure. Remove
false pan bottom with strainer and clean seperately.
Fill pan with low sudsing detergent and hot water, just
above normal oil level mark. Allow pan to soak
overnight if necessary. Drain detergent water away
and rinse pan thoroughly with clean, hot water before
wiping dry. Reposition false bottom and strainer and
refill pan with oil.
Stainless Steel Surfaces
Stainless steel can be easily marked by certain types
of scouring pad including nylon types therefore care
should be exercised when using these. Always rub
along in grain direction when rubbing stainless steel
with a cloth.
Safety Precautions
A stop valve will be fitted in the gas suppy pipe to unit.
User must be familiar with device location and valve
operation to enable isolation in event of emergency.
Warning
Do not attempt to clean fryer with a jet of water or
steam clean. Acid or halogen based descaling liquids
(e.g. - chlorine) and cleaning powders should similarly
never be used. If a smell of gas is evident, isolate
supply and ventilate area before calling local
Gas Region Supplier.
The use of flammable solvents for cleaning must be
avoided.
Take care not to damage thermostat boss or tubes
which are located within stainless steel guards when
cleaning. These are positioned immediately below the
fishplate at front of fryer pan.
NEVER SEARCH FOR A GAS ESCAPE WITH A
NAKED FLAME.
Service -
Contact Serviceline, details on title page of this
instruction.
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Description G2830/2865 G2860
Multifunctional control (Natural gas) 537350006 537350006
Multifunctional control (Propane gas) 537350016 537350016
Operating thermostat 537350034 537350034
Safety thermostat 537350032 537350032
Thermocouple 537350033 537350033
Thermopile 537350005 537350005
Spark igniter 537350036 537350036
Igniter lead 535710115 535710115
Ignition electrode 537350035 537350035
Burner 535710090 535750063
Injector (Natural gas) 535710037 535720008
Injector (Propane gas) 535710038 535720009
Pilot burner assembly (Natural gas) 537350003 537350003
Pilot burner assembly (Propane gas) 537350004 537350004
Pilot jet (Natural gas) 537350013 537350013
Pilot jet (Propane gas) 537350014 537350014
X-lighting assembly (Natural gas) 535710093 535710093
X-lighting assembly (Propane gas) 535710094 535710094
X-lighting jet (Natural gas) 535710091 535710091
X-lighting jet (Propane gas) 535710092 535710092
Drain valve 535710016 535710016
Section 5 - SPARES LIST
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