2
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.
SECTION 1 - GENERAL DESCRIPTION
The units are provided with wire mesh basket(s) that may be located upon the back screen hanging rail for draining etc.
A pan strainer is positioned in the cool zone at the pan bottom to collect oil sediment during the cooking
operation.
Oil temperature is controlled by an adjustable users thermostat and a pre-set safety thermostat.
The multifunctional gas control has thermostat, pilot, main gas and flame failure controls built in. If pilot flame
should extinguish for any reason or if main gas supply is turned off burner will shut down until lighting procedure is
repeated.
A spark igniter is fitted to light pilot and a drain valve is located within controls compartment to empty pan when
necessary. Do not attempt to re-light the pilot for at least 3 minutes.
User Thermostat
(See Figure 4)
This is an adjustable control that provides frying temperatures up to 190°C.
Safety Thermostat
(See Figure 4)
The safety thermostat is located upon the control panel behind the door.
This is pre-set at factory. In event of an operating thermostat failure, the safety thermostat will shut gas off at pilot
and main burners.
If this occurs, the reason for failure must be investigated and rectified. The device is re-set by removing the black cap
that protects re-set button. Do not attempt to re-set the safety thermostat without investigating the reason for
activation.
Push reset button down gently using a thin-shafted screwdriver and replace cap.
Gas Control
(See Figure 4)
Situated at top of control, control knob is set correctly when appropriate symbol is alongside position indicator.
(See Figure 1)
Flame Failure Device
Operated by pilot flame. If pilot becomes extinguished, gas will be shut off from main burner.
Warning -
If pilot is turned off for any reason, wait a minimum of three minutes before attempting to relight it. The
burner control is built in to the flame failure device and the method of operation is detailed here.
