Falcon DOMINATOR PLUS E3625 User Instructions

DOMINATOR
E3625 & E3925 ELECTRIC
CHARGRILL
USERS INSTRUCTIONS
CAUTION - READ THESE INSTRUCTIONS BEFORE USING THIS APPLIANCE!
SECTION 1
SECTION 2
SECTION 3
SECTION 4
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.
The appliance MUST BE installed by a competent person in compliance with the INSTALLATION AND
SERVICING INSTRUCTIONS and National Regulations in force at the time.
UK regulations are listed on the front of the Installation and Servicing Instructions.
Regular servicing by a qualified person is recommended to ensure the continued safe and efficient
performance of the appliance.
WARNING - THE APPLIANCE MUST BE EARTHED.
Upon receipt of the instruction manual, the installer must inform the responsible person(s) with
regard to correct operation and maintenance of the unit. This equipment is ONLY INTENDED
FOR PROFESSIONAL USE and to be operated by QUALIFIED PERSONNEL.
It is the responsibility of the Supervisor or equivalent to ensure that user wears SUITABLE
PROTECTIVE CLOTHING. Attention should also be drawn to the fact that some parts of the
unit will, by necessity, become VERY HOT to the extent that burning or physical injury may
occur if accidental contact is made.
Upon receipt of the User's Instruction manual, the installer should instruct the responsible person(s)
of the correct operation and maintenance of the unit.
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 licensed 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: 01438 363 000
PLUS
- GENERAL DESCRIPTION
- CONTROLS AND OPERATION
CHEF'S RECOMMENDATIONS
-
- CLEANING AND MAINTENANCE
Fax: 01438 369 900
T100982 Ref. 4