General Description - Falcon G3478 DOMINATOR PLUS User Instructions

SECTION 1 - GENERAL DESCRIPTION
The appliance consists of a stainless steel oven chamber with
a side-hinged door and a water well in chamber base.
Water flows in from a rear mounted cistern and the level is
controlled automatically by a ball valve in the cistern.
Water in well is heated by a gas burner that is operated by
a control knob on lower front of appliance.
Warning: When opening door during normal operation,
steam will escape.
The control has a built-in flame failure device to shut off gas
supply to burners in the event of pilot being extinguished
for any reason.
A spark igniter is provided to assist with lighting pilot.
The oven has steam vent in chamber roof and a drain
valve in the base. In addition, a small drain valve is
provided in drip trough below door.
Water Level
Appliance must be installed with a stopcock on water
supply cistern. THE OVEN SHOULD NEVER BE USED
EMPTY!
Open stopcock to fill water well through cistern located at
appliance rear. Filling should stop automatically when depth in
well reaches 60mm. Water level mark is located at rear of well.
When oven control is ON, water will heat. When boiling, well
is automatically topped up to maintain correct water level
Stopcock must be turned ON at all times while oven is in use.
If stopcock is left closed during operation, the well could boil
dry, resulting serious damage to chamber base.
Oven Hangers, Shelves and Containers
There are two identical hangers that locate upon studs near top of chamber.
Six perforated aluminium shelves are normally supplied. These slide upon the hanger runners.
Any number of shelves or containers can be used according to requirements, up to a maximum of
A single 1/1 gastronorm container may be placed upon each shelf.
Training and competence
To help ensure the safe use of this appliance, there is a requirement for you to provide whatever information,
instruction, training and supervision as is necessary to ensure, so far as is reasonably practicable, the health and
safety of all users.
For further help and information on training and competence, we would refer you to the Health and Safety Executive
website; www.hse.gov.uk
to the health and safety guidelines provided by your government body.
Risk assessment
As part of managing the health and safety of your business, you must control any risks identified in your commercial
kitchen. To do this, you need to think about what might cause harm to people and decide whether you are taking
reasonable steps to prevent that harm. This is known as risk assessment. It is important to consider the environment
around the product, as well as the product itself. For example, oil or food spills will present a significant risk to users,
so the need to immediately clean up such spills must be reflected in staff training.
For further help and information on risk assessments, we would refer you to the Health and Safety Executive website;
www.hse.gov.uk document ref: risk assessment INDG163. International customers should default to the health and
safety guidelines provided by your government body.
document ref: health and safety training INDG345. International customers should default
Single action
door lock pin
Drip
trough
Pilot sight
glass
Controls
Drain Cock
Spark igniter
Figure 1
Vent to atmosphere
Removable door trough
six.