SECTION 2 -
LIGHTING and OPERATIONS
2.1 SETTING THE RADIANTS
Before using unit each day, ensure radiants are set in the
proper positions as shown above. If radiants are not in
position shown, branding iron temperatures will not be
spread evenly over cooking area. To reposition a radiant,
simply remove irons and adjust to ensure radiants are
positioned correctly. See Figure 1.
2.2 BRANDING IRONS
Brander bars are fitted in sets of six
(600mm)
,
nine
(900mm)
, twelve
(1200mm)
and fifteen
(1500mm)
.
Bars have integral drain channels on both sides and are
reversible. A lifting tool is supplied to reverse bars if
required.
2.3 GRIDDLE PLATE ACCESSORY
Ensure plate is located in position before lighting.
The plate may require to be oiled before use with some
food items.
The unit has been tested to ensure optimum safety and
performance is achieved using just one griddle plate.
As with all equipment, optimum performance will depend
upon food type, quality and quantity with cooking times
adjusted to suit.
2.4 LIGHTING THE BURNERS
2.4.1 Manual Ignition of Pilot
See Figures 2, 3, 4, 5 and 6. Proceed as follows:
a) Push tap in and turn anti-clockwise to pilot position.
b) Hold tap fully in. Insert hand-held gas lighter in hole
relative to tap being operated. Repeat procedure until
pilot flame ignites.
c) When pilot is lit, continue to hold tap fully in for
20 seconds before release. If pilot goes out,
wait 3 minutes and repeat from
(b)
.
d) Repeat for remaining burners using other ports and
respective gas taps.
SECTION 1 -
GENERAL DESCRIPTION
The chargrills are supplied upon adjustable feet.
They can also be installed upon a counter or table using
a bench mounting kit supplied by Falcon.
All models are controlled by combined on/off tap and
flame failure device. Standard burner ignition is by pilot,
lit by piezo ignition. Back-up ignition is by gas lighter.
The control tap
(s)
on all models have indented positions
for HIGH
(large flame)
and LOW
(small flame)
.
Figure 1 - Radiant Positions
