G2078 BOILING PANS
45, 90 and 135 litre SP/DP
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 Appliance 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.
WARNING - TO PREVENT SHOCKS, ALL APPLIANCES WHETHER
GAS OR ELECTRIC, MUST BE EARTHED
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.
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 Fax: 01438 369 900
T100561 REV 4
SECTION 1 - GENERAL DESCRIPTION
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 the Health and Safety
Executive website; www.hse.gov.uk document ref: health and safety training INDG345. International
customers should default 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 so 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 you 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.
WARNING
UNDER NO CIRCUMSTANCES MUST THE BURNER BE TURNED ON WHEN PAN IS EMPTY, NOR
SHOULD IT BE LEFT TO BOIL DRY
FAILURE TO OBSERVE THIS MAY INVALIDATE THE WARRANTY.
The boiling pan is provided with a strainer to fit in pan bottom and also a lift off cover. This can be
stored inside mounted rack when not in use. A swivel tap may be provided if specified. The arm is of
sufficient length to enable inner pan of a dual purpose model to be filled also. A side mounted filler
funnel is provided on dual purpose units. The lift-off cover fits both inner and outer pans of a dual
purpose model.
The gas tap has a built-in flame failure device. In the event of pilot being extinguished or the mains
gas being turned off for any reason, the burner will shut down until lighting procedure is undertaken
again. A spark igniter is provided to light pilot, and a mirror is located below pan to enable pilot and
burner to be monitored.
An easy to clean drain tap is fitted to all models.
Removable lid
Swivel water tap
Inner lift out pan
Filler funnel
(optional)
Drain tap
Spark igniter
Gas control
Gas inlet
Mirror Safety cut out
Re-set button
Figure 1
FILLING LEVEL
Single Purpose Pans
Normal capacity is up to the maximum level mark on rear of pan wall, 75mm below brim. This
capacity should never be exceeded if boil over is to be avoided.
Warning: This appliance should not be used filled below the minimum level mark.
Dual Purpose Pans
Outer Jacket
The level is correct when 50mm of water - up to level mark within filler funnel - is evident when
inner pan is clamped in position.
Inner PAN
This should be filled to no more than outer pan brim level.
GAS CONTROL (Figure 2)
There are four set operating positions as illustrated:
Position 1
Burner & pilot
OFF
Position 2
Pilot ignition or
Pilot ON only
Position 3
Burner FULL ON
Position 4
Burner ON at
LOW rate
Due to a built-in safety stop, it is necessary to push knob inward before trying to turn it from off to
ignition and from ignition to off.
The burner can be regulated between full on and low rate as required. Settings are generally
determined by experience.
SECTION 2 - LIGHTING and OPERATIONS
TO LIGHT THE BURNER
(Refer to Figure 2 above)
a) Check pan contains correct water level.
To Light Pilot
b) Press in burner control knob, turn to Position 2, then release.
c) Press control fully in and hold.
d) Press igniter button in and release. Check that spark lights pilot, by viewing at an angle of
approximately 45 degrees in mirror.
e) If pilot does not light first time, repeat Steps c and d) but not more than 4 times before
turning off the gas and waiting at least 3 minutes. Should pilot fail to light after continuous
attempts, call a qualified service engineer.
f) With pilot lit, continue to hold control knob in for a further 20 seconds (slow count from 1 to
20) and release it. If pilot goes out, repeat Steps c) to f). If pilot continues to light, and then
go out when knob is released, the Safety cut out may need to be reset.
To Re-set Safety Cut out; (figure1)
Warning: Extreme caution must be used when resetting Safety cut out if pan has been recently used,
as base and flue will be extremely hot.
Unscrew black plastic cover from centre spindle of safety cut out.
Insert suitably sized pin, screwdriver or other such article into hole in red centre spindle.
Gently push to check if click can be heard, and or felt.
If so, the safety cut out has been re-set
If not, the safety cut out has not required re-setting
If Pilot flame still goes out when the control knob is released,
A qualified Service Engineer must be called.
To Light Burner (figure2)
g) With pilot lit turn burner control full on (Position 3).
h) Check burner lights from pilot and adjust knob to required heat setting.
i) Turn knob to low / simmer position once vigorous boiling has been reached.
TURNING OFF THE BURNER
To leave pilot lit with burner off, turn burner control back to pilot position. (position 2)
To turn off pilot, press knob in and turn it fully clockwise to off position. (position 1)
SECTION 3 - COOKING HINTS
USING THE PAN
Do not light the burner when the pan is empty.
Do not overfill the pan.
Warning: This appliance should not be used filled below the minimum level mark.
Single purpose pans are best suited for heating water to cook vegetables, boil gammon etc. Milk
based foods, such as custard or milk puddings, are best cooked in a dual purpose pan (i.e. using
inner pan) to avoid sticking and/or burning due to direct heat.
The following advice should be adhered to for the safety of the end user and other catering staff
within the kitchen area.
When using a single purpose pan, the pan should be charged with food/water as required,
NEVER over or under- filled, and only then should burner be lit. The burner should
then be adjusted to appropriate setting for the product being cooked.
When vegetable baskets or containers are used, these should be placed upon the strainer
plate.
When using inner pan, position it and clamp in position. Fill outer pan using filler funnel to a
visible depth of 50mm and replace funnel cover. Charge inner pan with food as required and
light burner.
Allow pan to heat up and adjust gas control to maintain simmer in outer pan between full
and low rate. Do not leave full on, or water between pans will evaporate away. (Note:
Prolonged running full on with no water in outer pan may cause the safety cut out to trip).
Top up water level in outer pan periodically to maintain correct level.
As a general guide, pan will take approximately 1 hour to boil from cold when filled to
capacity with water.
When food has been cooked and is ready for service, the unit should be turned off to cease
cooking process.
Important: When lifting cover from a hot pan, grasp centre handle and raise rear edge first. This
will direct steam away from operator.
Lift cover to a vertical position to allow condensation to drip back into pan and store in side
mounted rack.
The food should then be removed from pan into a smaller serving receptacle, such as a bain
marie container or a deep gastronorm container.
Warning: This transfer manoeuvre should be carried out using a ladle or baler.
The dish that food is transferred into must be placed upon a steady flat worktop. This will
eliminate risk of burning and spillage.
Place lid upon pan to retain heat within food product.
When serving container is empty and requires topping up, remove lid and repeat above
procedure.
Warning never leave this appliance unsupervised when in use and always turn products off at the
end of service.
SECTION 4 - CLEANING and MAINTENANCE
When removing heavy items to aid cleaning or maintenance particular care should be taken. A
manual handling risk assessment is the best way to determine the level of risk to anyone using or
maintaining this equipment. To help with such an evaluation we have included the weights of
individual components that may present significant risk.
For further help and information on manual handling and associated risk assessment we would refer
you to you the Health and Safety Executive website; www.hse.gov.uk document ref: manual
handling at work INDG143. International customers should default to the health and safety
guidelines provided by your government body.
The cleaning of fryers or other products that use hot oil present significant risks to end users and
particular care should be taken. Cold water and hot oil for example are an explosive mix and should
be avoided at all costs.
Other useful references for health and safety issues
www.hse.gov.uk
Essentials of health and safety at work ISBN978
Noise at work INDG362
Safe systems of work
Other notes added to the body of the instructions
Important Notes: Always ensure that pan control is turned to ‘OFF’ (figure2 pos1) before
commencing cleaning. Never clean products that are hot
Pan bowl must be drained completely after use. Regular cleaning is recommended while the pan is
still warm after completion of work.
Wash out and wipe down when pan is still warm - not hot - from use.
Always check that drain tap and dual purpose filler funnel pipe are free from obstruction.
Important Note:
Cleaning agents of an acidic nature should never be used to clean pan.
All spills onto this appliance and on the floor should be cleaned up immediately.
Drain Tap
This is specially designed to be dismantled for cleaning.
Warning: Never attempt to dismantle drain tap when there is liquid in either the inner or outer
pan.
Ensure that the drain tap is cold before dismantling.
To Dismantle:
a) Lift handle
b) Turn tap fully clockwise to stop
c) Lift handle and inner tap straight up
d) Turn further clockwise till stop is hit
e) Push inner tap and handle down into outer tap body
f) Turn inner tap fully clockwise to stop
g) Lift off inner tap away from outer body
To re-assemble
a) Place inner tap into outer body
b) Ensure handle is fully clockwise
c) Slowly turn anticlockwise With handle lifted until inner tap drops into outer body
d) Turn anticlockwise until stop
e) Lift inner tap straight up until it stops
f) While handle lifted, Turn inner tap anticlockwise until stops
g) Drop inner tap down into outer tap
h) Turn inner tap fully anti clockwise to close
i) The plug should always be lubricated and never used dry. A good quality frying oil can be
used as a lubricant.
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