Falcon E3840, Installation, Servicing And User Instructions Manual, Page: 4 / 37

Operator Competency and Training
S.5.1 Ensure you are trained in the safe and proper use of the fryer and know how to
turn it off and switch the power or gas off at the mains.
S.5.2 Ensure you are familiar with the kitchen fire safety procedures and the location
and proper use of correct fire safety equipment.
Fryer Safety Equipment
S.5.3 1.5.3 Provide an appropriate BS compliant fire blanket, and an adequate number
of fire extinguishers that comply with BS EN 3 (parts 1-6) and carry a BAFE or
LPCB approval mark. At least one must be appropriate for use on electrical fires,
and one for deep-fat fryers (Class F).
Fryer Suppression System
S.5.4 We recommend kitchen equipment and extraction systems are protected with a
fire suppression system. Check your insurance as this may also be a condition of
your policy.
S.5.5
1.5.5 Protect cooking and extraction equipment (including any associated
extraction ductwork and hoods inside the building) by having an extinguishing
system installed, in line with (or the equivalent of) LPS 1223 . The system should
include a local alarm, automatic activation by a detection system and manual
activation – located a safe distance away from the cooking equipment, preferably
by a fire escape route door.
Operational Fryer Safety
S.5.6 Do not leave the fryer unattended when powered on or when it is in use.
S.5.7 Always switch the fryer off and replace the pan cover/ lid when not in use.
Cleaning
S.5.8 Ensure fryers are regularly cleaned serviced and maintained by a qualified and
competent service provider, and there is enough room around the appliance to do so.
S.5.9 Ensure that the appliance, surrounding work area and extraction system are
regularly cleaned, (at least weekly) to avoid the build-up of fats oils and greases
that could present a fire risk. A deep clean should be undertaken at least every 6
months by a specialist contractor.
Oil Safety
S.5.10 Do not operate the fryer with no or low oil levels.
S.5.11 Solid Fat (e.g. Beef Tallow) must be melted using the fat melt mode in order to
avoid fire caused by burning of the fat and/or overheating. We do not recommend
using Solid Fat if the fryer control does not have a Fat Melt Cycle.
S.5.12 Regularly change your cooking oil. Use colour charts to check on oil quality.
S.5.13
If you see the cooking oil or fat smoking, switch the fryer off, allow to cool, drain
oil, clean and dry fryer pan thoroughly and replace with fresh oil. If the clean fryer
oil smokes when heated, switch off immediately and contact service engineer. Do
not switch fryer back on.
S.5.14 Never add water to the fryer medium at any time.