Falcon G2102, Installation And Servicing Instructions

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SECTION 1 – INSTALLATION
UNLESS OTHERWISE STATED, PARTS WHICH HAVE BEEN PROTECTED BY THE MANUFACTURER ARE NOT TO BE
ADJUSTED BY THE INSTALLER
1.1 MODEL NUMBERS, NETT WEIGHTS and DIMENSIONS
MODEL WIDTH
mm
DEPTH
mm
HEIGHT
mm
WEIGHT
kg
G2102 RANGE
900 855 870 221
G2112 OVEN
ON STAND 900 855 1310 190
G2112/2
DOUBLE TIER 900 855 1465 362
G2112 OVEN
ON LEGS 900 855 870 181
1.2
SITING
All units, other than G2112 oven on stand or legs, must be installed on a non-combustible floor. All units must be
situated on a level surface. Although the appliance feet are adjustable to facilitate levelling, the adjustment range is
limited.
A clearance of at least 150mm must be allowed from any combustible wall.
If practicable, it is recommended that a space of at least 400mm be allowed from any side wall to provide clearance
for adjusting the rear levelling bolts, and to effect the removal of the RH side panel to facilitate servicing.
A vertical clearance of 1200mm minimum must be allowed between the top edge of flue outlet and any overlying
combustible surface.
If unit is being installed as part of a suite, it is also recommended that it be positioned at the RH end to provide
unrestricted access for servicing the controls, etc. Furthermore, if installed in a suite, either central or adjacent to a
wall, with a boxed-in void at the rear, it is vitally important that the void be adequately ventilated to ensure a supply
of air to the motor cooling fan at the rear of the oven.
Important
Care must be taken not to disturb the air combustion admission and evacuation of appliances fitted with open
burners.
1.3 VENTILATION
Recommendations for Ventilation of Catering Appliances are given in BS5440 : 2. Furthermore, to ensure
sufficient room ventilation, guidance on the volume of ventilation air required for different types of catering
equipment is provided in the table above. For multiple installations the requirements for individual appliances
should be added together. Installation should be made in accordance with local and/ or national regulations applying
at the time. A competent installer MUST be employed.
The oven flue discharges vertically through the grille at the hob rear.
EQUIPMENT
VENTILATION RATE REQUIRED
m³/min ft³/min
Range, unit type 17 600
Pastry Oven 17 600
Fryer 26 900
Grill 17 600
Steak Grill 26 900
Boiling Pan 17 600
Steamer 17 600
Sterilizing Sink 14 500
Bains Marie 11 400
Tea/Coffee Machine 8.5-14 300-500