TMS USER
MANUAL
Contents
Page 1 - 2
Page 3
Page 4
Page 5
Page 6
Page 7 - 8
Page 9
Page 10 - 15
Page 16
Page 17 - 28
Page 19
Page 20
Page 21
Page 22
Page 23
Page 24
Page 25
Page 26 - 28
Installation and Servicing Notes
SECTION 1 - SWITCH ON
SECTION 2 - To Pre-heat
SECTION 3 - To Set Timer
SECTION 4 - Probe Cooking
SECTION 5 - Oven Functions
Changing Values whilst Cooking
Oven Light(s)
Stopping the Oven
Screen Contrast
Open the Door
Cool Down Facility
Help Menu
SECTION 6 - Cleaning the Appliance
SECTION 7 - Programs
Core Temperature Guide
COOKING CHARTS
Meat
Fish
Poultry and Game
Farinaceous
Vegetables
Potatoes
Miscellaneous
Bakery Items / Sweets and Desserts
IMPORTANT! INSTALLATION and SERVICING NOTES
PLEASE READ BEFORE OPERATING OVEN
Installation
This appliance must only be installed by a competent person in compliance
with the regulations in force at the time.
UK regulations are detailed on the Installation and Service Manual front.
Free Commissioning Service
An AFE Serviceline engineer must commission after installation and before
it is used. The FREE Commissioning Service will ensure that the unit has
been installed to the required standards.
To inform Falcon that the unit has been installed and is ready to be
commissioned please fax the card enclosed to 01438 369900
Alternatively you can contact us by phone or e-mail:
Telephone: AFE Serviceline 01438 363000
e-mail: service@service-line.co.uk
Free Demonstration
A free Chef's Demonstration is offered with every unit to ensure that the
Oven's versatility and capability can be fully utilised.
Following successful commissioning, the engineer will notify our
Development Chef who in turn will contact one of our Demonstration Chefs.
The Demonstration Chef located closest to your establishment will then
contact you directly to arrange the demonstration to take place at a mutually
agreed date. This will normally take place within two weeks of
commissioning.
Regular Servicing
Servicing by a qualified engineer is recommended to ensure safe and
efficient performance.
Water Quality
The quality of water being supplied to the boiler should be analysed to
ensure that hardness is no greater than 70mg/litre. Water which does not
meet this standard MUST be treated by installing a water treatment system.
PLEASE NOTE: THE APPLIANCE WARRANTY DOES NOT COVER
FAILURE DUE TO INADEQUATE WATER QUALITY!
Page 1
Daily Drainage of Boiler
During normal operation, the boiler should be drained daily to avoid
sediment build up.
The oven will drain automatically when switched off. If the oven is used
continuously (without being switched off within a 24 hour period) we
recommend that the unit be switched off for 5 minutes each day to activate
the automatic drain.
Safety at Work
It is the responsibility of the Supervisor or equivalent person to ensure that
users wear protective clothing. Attention is drawn to the fact that some parts
of the equipment will, by necessity, become very hot and will cause burns if
touched accidentally.
WARNING: THIS APPLIANCE MUST BE EARTHED.
THE UNIT WARRANTY MAY BE MADE VOID IF THE
ABOVE DETAILS ARE NOT ADHERED TO.
Page 2
SECTION 1 - Switch On
Switch ON
1. Ensure there is an electrical supply to
the unit. Power On
will glow red.
2. Press key. Screen illuminates and
unit boiler will fill with clean, cold
water. The welcome screen will
appear followed by main default
display.
Š See Screens A and B.
A choice of three alternatives will be
made available:Cook
Screen A
, Program (P),
and Help Line (?)
Screen Defaults to Cook Mode.
Screen B
Page 3
SECTION 2 - To Pre-heat
1. From Screen B, select
Press
to confirm.
Š Screen 1 will appear.
2. Screen will default to Convection at
150 o C with Convection Mode
highlighted.
3. Press
keys to change mode.
Three possible modes are available:Screen 1
Convection
Steam
Combination
Cooking modes default to the
following temperatures o
Convection 150 C
o
Steam 100 C
o
Combination 150 C
Screen 2
Page 4
4. Press key to select temperature.
Temperature
is now highlighted.
5. Press
to decrease or
to
increase temperature.
6. Press
to confirm chosen mode
and temperature, the oven will now
heat up. Current temperature is
displayed on screen in the ACTUAL
column. Also for your convenience,
the time will be displayed.
Š Screen 2 will appear.
7. Press ESC to stop the heating
process when desired pre-heat
temperature is reached, alarm will
bleep 5 times.
Food(s) may now be loaded into the
oven.
SECTION 3 - To Set Timer
1. Pre-heat oven as detailed in Section
2.
2. Open door carefully.
Place food(s) inside oven.
3. Close door.
4. Set mode and temperature as detailed
in Section 2.
A display similar to Screen 3 will
appear.
5. Press until time symbol
is highlighted.
6. To set desired cooking time, press
or
to set time. (Screen 4)
7. Press to start. Time automatically
counts down.
Remaining time will be displayed in
the ACTUAL column.
A display similar to Screen 5 will
appear.
When set time has elapsed, heating
process will stop and the alarm will
bleep continuously.
8. Press ESC to stop alarm.
Screen 3
Screen 4
Screen 5
Page 5
SECTION 4 - Probe Cooking
The TMS oven is fitted with a core temperature probe to ensure that food can
be cooked to the exact specification of the Chef.
The probe monitors core temperature during cooking to an accuracy of 1oC.
Oven will stop automatically when selected core temperature is reached.
The probe should always be handled with an oven glove and requires to be
cleaned prior to insertion and also after completion of the cooking process.
Insert the clean probe into food and ensure the tip reaches the core of the
thickest food section.
1. Pre-heat oven to chosen temperature.
(Refer to Section 2).
2. Place food product in the oven.
3. Remove probe from protective sheath.
Use glove or oven cloth as probe will
be extremely hot.
4. Insert probe in to the food product.
Ensure the tip of the probe is located
in the centre of the food product.
5. Close oven door.
Screen 6
6. Press or until probe sign is
highlighted.
7. Use
or
to set desired core
temperature as displayed in Screen 6.
9. Press
to commence cooking.
Screen 7 will now appear.
Current core temperature can be
viewed on screen When pre-set core
temperature has been reached,
Screen 7
bleeper will sound continuously.
10. Press ESC to stop bleeper.
11. Remove probe from food. Use a
Refer to chart on Page 16
glove or oven cloth as probe will be
extremely hot.
12. Carefully clean probe using a
bacteriacidal wipe and replace into
protective sheath..
Page 6
SECTION 5 - TMS Oven
Changing Values whilst Cooking
1. Ensure ESC TO STOP is displayed on
screen. This signifies oven is on.
2. Press
and MODE,
,
or
will highlight and flash.
(Highlighter defaults to box last set.)
3. Press or to highlight box which
registers value you wish to change.
Screen 8
4. Press
to decrease or
increase
values. Value will now change and
can be viewed in SET column.
5. Press
to confirm when choice is complete. Flashing highlighter will
now cease and ESC TO STOP will be highlighted as in Screen 8.
Oven Light(s)
The 6 grid oven has one single light and the 10 grid has two. The light(s) are
located at the left hand side of the oven.
Press
key to switch the lights on.
The lamps will stay on until
key is pressed to turn the lamps off.
Stopping The Oven
Press ESC to stop the cooking process. The alarm will bleep 5 times.
Screen Contrast
The screen resolution may be controlled by pressing the
key.
Opening the Door
When cooking on Steam or Combi mode, please pay particular attention to
safety when opening door.
Open door slowly with due care. Use door as a shield from escaping steam.
Page 7
Cool Down Facility
The oven temperature may be cooled quickly to a lower temperature by
using the cool down facility.
1. Screen display should read
TO START, signifying that oven is off.
The actual oven temperature will be displayed at RH side (ACTUAL).
2. Open door fully.
Warning: Please take care if previous mode was steam or combi as
hot steam will escape.
3. Use
to set desired temperature. This will be highlighted in LH column.
4. Press fan key
. Current temperature can be viewed in ACTUAL
column. When the desired temperature has been reached, alarm will
bleep 5 times and fan will stop.
Help Menu
Move
to highlight ?
Press
to confirm.
Screen 9 will appear listing several
options.
Screen 9
Chef's Tips/General Guidelines (Option 2)
1. Chefs Tips - Ten tips are given over a range of food products.
2. General Guidelines
Always pre-heat the oven before commencing cooking.
When loading oven with food, keep the door open for as little time as
possible to ensure heat retention within the oven cavity.
When transferring from Convection/Combi modes to Steam Mode, always
use the Cool Down facility. NEVER USE STEAM MODE ABOVE 100oC.
Page 8
The following chart is offered as a guide.
Food Items
Beef
Lamb
Chicken, Turkey
Duck
Fish
Gammon
Goose
PateÂs/Terrines
Pork
Veal
Page 16
State
Rare
Medium - Rare
Medium
Medium - Well Done
Well Done
Medium
Well Done
Cooked Through
Cooked Through
Cooked Through
Cooked Through
Cooked Through
Cooked Through
Cooked Through
Medium - Well Done
Core Temp. Range (oC)
50 - 55
50 - 60
60 - 65
65 - 75
75 - 85
65 - 75
75 - 85
75 - 80
70 - 75
70 - 75
75 - 80
75 - 80
75 - 80
75 - 85
70 - 75
SECTION 6 - Cleaning the Appliance
Oven Interior
1. Ensure screen reads
TO START.
2. Cool oven temperature to 50oC. See Cool Down Facility (Page 8).
3. Apply a mild detergent spray cleaner to all internal sections of the oven,
i.e. top, base, sides, fan guard, fan, baffle plate, grid supports, grids,
glass door, fat filter, door, drip tray, probe and chain.
4. Leave cleaner on sprayed surfaces for time recommended by
manufacturer.
5. Set oven to steam mode at 100oC for 10 minutes as detailed in Section 3.
6. Press
. Oven will steam for 10 minutes. This will aid hygienic removal
of food debris and chemical cleaner.
7. Carefully open oven door as detailed on Page 7.
8. Remove grids, grid supports, fat filter and drip tray. Wash by hand in a
sink.
9. Use warm water and mild detergent with a soft cloth to wash out interior.
10. Use water hose (if fitted) to spray oven interior with clean cold water.
This will thoroughly rinse away any remaining food debris and cleaner.
11. Use a clean, lint-free tea towel to dry all wet areas.
12. Dry all hand washed components thoroughly and re-assemble.
Oven Exterior - Clean these surfaces at regular intervals as necessary.
Fingermarks of a greasy or floury nature may periodically appear on exterior
surfaces including the control panel. These can be removed by following this
procedure. Never use excessive water or a scourer.
Wash with hot, soapy water using a soft cloth.
Rinse away all soapy resdidue using a clean cloth and clean water.
Polish with a dry, lint-free cloth.
Cleaning Recommendations
Falcon recommend that the combi oven be cleaned AT LEAST ONCE A
DAY to maintain acceptable hygiene standards.
We do not recommend the use of abrasive cleaning materials such as wire
brushes or steel wool scourers on any part of the oven.
The oven has been designed to facilitate cleaning and should not require
aggressive detergents if cleaned daily as recommended.
Warning! - This appliance must NEVER be cleaned with a jet of water or
be steam cleaned.
Page 9
SECTION 7 - Programs
Writing a Program
Screen 10
Screen 11
Screen 12
Screen 13
Page 10
1. Press
key.
2. Press to highlight P (Screen 10)
3. Press
to confirm.
4. Press
to select MODIFY.
(Screen 11)
5. Press
to confirm.
6. Enter security code using arrow keys.
After each letter, press
to confirm
and ESC to delete letter (Screen 12).
Security code must be four letters,
default code is CHEF.
The commissioning engineer can
change this to your personal choice
if requested.
7. Ensure NEW is highlighted
- use if necessary. (Screen 13)
8. Press
to confirm.
Program screen will appear.
75 programs are available
Program Number is displayed
on screen. (Top LH corner)
Choose programme number by using
and keys. (Screen 14)
9. Press
to confirm.
EDIT will now highlight. (Screen 15)
10. Press
to confirm.
Actual column reads as Screen 16.
i.e. default to Conv. 150oC
on Time mode
11. Use
to select mode, temperature,
time and probe. The
key to
increase and
to decrease values.
12. When complete press
to save
stage. Details are now transferred to
Stage 1, viewed at LH side of screen.
13. If further stages are required, press
to highlight Stage 2.
EDIT will be highlighted. (Screen 15)
14. Repeat Steps 10-12 until all required
stages have been written and saved.
15. Press
to highlight SAVE.
(Screen 15). Screen 16 appears if
any stage is incomplete. Return to
Step 14 and complete stages.
16. Press
to confirm & save program.
PROGRAM NAME screen now
appears and EDIT is highlighted.
(Screen 17)
17. Spell out chosen program name
(Maximum 16 letters) by highlighting
each letter using the
and
keys to move left and right.
keys to move up and down.
After each letter press
to confirm.
Letters chosen appear in name box.
18. When program name is completed,
move
to highlight SAVE.
19. Press to confirm. Screen appears,
listing all written programs.
20. Press ESC once to return to
programming Screen 11.
Screen only shows 11 set programs at
any one time.
Scroll using the
keys.
Screen 14
Screen 15
Screen 16
Screen 17
Page 11
Deleting A Program
Screen 18
Screen 19
1. Press
key.
2. Press
to highlight P .
3. Press
to confirm. Program No. and
DESCRIPTION Screen 18 will appear.
4. Press
to select MODIFY.
5. Press
to confirm.
SECURITY Screen 19 appears.
6. Enter personal security code as
detailed in Section 7 - Writing A
Program.
Program No. and DESCRIPTION
screen will re-appear.
7. Press to highlight program requiring
deletion.
8. Move
key to highlight DEL
(Screen 20).
9. Press
to confirm.
Program will be deleted from screen.
To INSERT
Screen 20
Screen 21
Page 12
This facility allows the Chef to write a
program and insert it within a Program
List location. See Screen 21.
Press key to select Program 2.
Program 2 - SHORTBREAD RNDS
is highlighted.
Move
to highlight INSERT.
Press
to confirm.
When inserted, the new program shall
appear as Program 2.
SHORTBREAD RNDS will be
renamed as Program 3.
Deleting a Stage
When a program has been written and
you wish to delete a stage. If already in
Programming Screen, go to Stage 8.
1. Press key.
2. Press
to highlight P .
3. Press
to confirm.
Screen will display program number(s)
and corresponding name(s).
4. Press . Highlight program to be
modified.
5. Press
to highlight modify.
(Screen 22)
6. Press
to confirm.
SECURITY CODE screen appears.
7. Enter code as detailed in Section 7 WRITING A PROGRAM. Program
No. and description screens will
appear with EDIT highlighted.
(Screen 23)
8. Press
to confirm.
9. Ensure EDIT is highlighted.
(Screen 24)
10. Press
to select DELETE.
11. Press
to select one of six stages
to be deleted.
12. Press
to confirm.
Selected stage will be deleted.
Remaining stages will be presented in
numerical order.
13. Press
to highlight SAVE.
14. Press
to confirm.
Program Name screen will appear.
Screen 22
Screen 23
Screen 24
Page 13
15. Press
to highlight SAVE.
16. Press
to confirm.
17. Press ESC to return to Programming Screen 22
Using A Program (TMS only)
1. Press
.
2. Press
to highlight P .
3. Press to confirm. Screen displays
program no.(s) and corresponding
name(s) as shown in Screen 25.
4. Use
to select program choice.
5. Ensure COOK is highlighted by using
6. Press
to confirm.
Program chosen now appears on
screen.
is highlighted. (Screen 26).
Screen 25
Screen 26
Note
Oven requires to be pre-heated
before food(s) can be loaded.
7. Open door and place food in oven.
8. Press
to start program.
ESC TO STOP is now highlighted.
Stopping A Program Whilst Running
Press ESC.
Follow on-screen instructions.
i.e. ESC - NO (program continues)
- YES (program ends)
Page 14
Screen 27
Changing a Program Temporarily
Whilst Running
A program may be changed whilst
running by the following:
1. Press
.
2. Press
to highlight mode,
temperature, time or probe.
3. Press
to change values
as required.
4. Press
to confirm changes.
Program will now run on amended value.
When program is complete, the
original values are retained.
Screen 28
Flexitime
When food product(s) are placed within a
pre-heated oven, the food temperature will
reduce the oven temperature.
Oven temperature reduction is dependent
upon size and temperature of load.
The TMS flexitime function is designed to
take the temperature reduction into account.
This will increase the cooking duration if a
larger load is placed in the oven. By
pressing the flexitime function, the time
differential is calculated by the software.
i.e. Program 1 is written for a 1/1
gastronorm tray of braised rice.
If Chef requires to prepare 5 x 1/1
trays, it is not necessary to log a
separate program.
Simply recall Program 1 to screen and move
key to highlight
.
Press
to confirm.
Page 15
GUIDE TO PANEL FUNCTIONS
Power ON
Indicator
ON/OFF
Key
Display
Screen
COOL
DOWN Key
ESCAPE
Key
Move UP
Key
Move LEFT
Key
Move RIGHT
Key
Move DOWN
Key
ENTER/START
Key
OVEN LIGHT
SCREEN
CONTRAST
Key
Key
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suoecaniraF
32 egaP
.yrassecen sa mirT
.yrassecen sa mirT
.yart no
dil ecalP .kcots htiw
ni ecalp .snoino hcnalB
.derreferp sa nosaes dna
lio toh elttil ahtiw tsaoR
.ezis deriuqer ot mirT
.gnikooc retfa nosaeS
.rettub detlem htiw
hsurb dna pot ssorC
)snim( )Co(
emiT pmeT
6-5
81 - 51
05 - 04
52 - 02
4-3
6-5
59
001
561
591
001
081
edoM
maetS
.vnoC
.vnoC
maetS
.ibmoC
gk41
mm56 x 5
gk4.8
gk8.2
hserF
mm56 x 3 yart mm56
gk81
gk8.01
gk8.1
hserF
mm04 x 01 mm04 x 6 yart mm04
gk2
gk02
gk21
).frep( hserF
mm04 x 01 mm04 x 6 yart mm04
gk03
gk81
gk3
hserF
mm02 x 01 mm02 x 6 yart mm02
snoinO desiarB
spinsraP
saeP
seotamoT
desiarB
DIRG 6
TUPTUO MUMIXAM
DIRG 01
dirg/yarT
etatS
dooF
srae 8
srae 08
srae 84
maetS
).frep( hserF boc eht no nroC
mm04 x 01 mm04 x 6 yart mm04
gk2.1
gk21
gk2.7
sugarapsA
).frep( hserF
mm04 x 01 mm04 x 6 yart mm04
spiT lacitcarP
selbategeV
42 egaP
gk4
).frep( hserF
yart mm56
seotatoP weN
gk21
syart 3
maetS
gk02
syart 5
001
seotatoP
tnadnoF
02 - 51
.vnoC seotatop 004 seotatop 042 seotatop 04
hserF
ibmoC syart 5
syart 6 yart mm04
.gnikooc retfa nosaeS
002
091
5
54 - 04
seotatoP
ssehcuD
.gnikooc erofeb gge
netaeb htiw hsurB
seotatop 09 seotatop 45 seotatop 81
hserF
syart 5
syart 3 yart mm02
.gnikooc erofeb gge
netaeb htiw hsurB
.vnoC
seotatoP
esionihpuaD
002
gk5.3
hserF
yart mm56
5
02 - 51
02 - 51
gk5.01
syart 3
.vnoC no nworB
.edom ibmoC
no ylhguoroht taeH
gk5.71
syart 5
seotatoP
tekcaJ dekaB
.vnoC
ibmoC
61
zo 21-01 hserF
dirG
071
502
081
84
sdirg 3
55 - 54
08
sdirg 5
.seotatop liof yllaudividni ot
deen oN .krof htiw ecreiP
ibmoC
dooF
dirg/yarT
etatS
TUPTUO MUMIXAM
DIRG 6
edoM
DIRG 01
)snim( )Co(
emiT pmeT
spiT lacitcarP
seotatoP
52 egaP
.yletaidemmi
retaw dloc ni hserfer
,noitaraperp dloc roF
.gnikooc erofeb
yart lio ylthgiL
.oitar
maerc/gge ot gnidrocca
seirav emit gnikooC
.Co012 ot nevo
taeh-erp ,sdaol lluf
ot muidem gniraperp fI
.Co012 ot nevo
taeh-erp ,sdaol lluf
ot muidem gniraperp fI
)snim( )Co(
emiT pmeT
01 - 9
draH
4-3
tfoS
51 - 01
03 - 52
001
022
561
002
03 - 52 - 091
002
03 - 52 - 091
edoM
maetS
.vnoC
ibmoC
.vnoC
.vnoC
spiT lacitcarP
sgge 003
syart 6
DIRG 6
dirg/yarT
snoitrop 21
snoitrop 06 snoitrop 63 segasuas 42
sdirg 5
sdirg 3 yart mm04
sdluom
snoitrop 021 snoitrop 27 21 x 2
sdirg 5
sdirg 3
dirG
LQ 2
LQ 02
LQ 21
.aid "8
syart 01
syart 6 yart mm02
sazzip 02 sazzip 21 sazzip 2
.aid "8
syart 01
syart 6 yart mm02
sgge 05
).frep(
yart mm02
sgge 005
syart 01
DIRG 01
TUPTUO MUMIXAM
hserF
hserF
gnidduP
erihskroY
eloh eht
ni daoT
hserF
hserF
dooF
)deliob( sggE
azziP
hserF eniarroL ehciuQ
etatS
suoenallecsiM
62 egaP
.erutxet
retuo psirc a serusne
.vnoC no setunim wef tsaL
.gnikab erofeb ruolf
ssecxe ffo hsurB
.gnikab erofeb
klim htiw hsurB
51 - 21
2-1
51 - 21
01
03 - 52
081
571
012
002
002
581
002
.vnoC seitsap 05
ibmoC mm02 x 5
.vnoC
.vnoC slloR .S 001 slloR .S 06 slloR .S 02
hserF
ibmoC mm02 x 5 mm02 x 3 yart mm02
.vnoC
.ibmoC
senocS 001 senocs 06 senocs 02
hserF
mm02 x 5 mm02 x 3 yart mm02
sevaol 01
syart 5
snub 45
snub 81
hserF
mm02 x 3 yart mm02
sevaol
.aid "7 x 2 hserF
yart mm02
snuB kcoR
)"4( slloR
egasuaS
)"2/1(
senocS
daerB adoS
sevaol 6
syart 3
.yart no erutxim ecalp
,poocs ro noops a gnisU
2-1
02 - 81
snub 09
mm02 x 5
.tsurc psirc a serusne
.vnoC no setunim wef tsaL
.vnoC
sllor 57
ibmoC mm02 x 5
DIRG 6
TUPTUO MUMIXAM
DIRG 01
dirg/yarT
etatS
dooF
seitsap 03 seitsap 01
hserF seitsaP hsinroC
mm02 x 3 yart mm02
devorp
sllor 54
sllor 51 -erP
slloR daerB
mm02 x 3 yart mm02 ,hserF
591
591
edoM
3
21
)snim( )Co(
emiT pmeT
.tsurc psirc a serusne
.vnoC no setunim wef tsaL
spiT lacitcarP
smetI yrekaB
72 egaP
061
.vnoC
steksab 04 steksab 42 steksab 4
hserF
mm02 x 01 mm02 x 6 yart mm02
steksaB
panS ydnarB
5-4
gnidduP rettuB
dna daerB
.lavomer no dluom eloiraD
dnuora dluoM .repap
enocilis htiw )s(yart eniL
.vnoC snoitrop 042 snoitrop 441 snoitrop 42
hserF
ibmoC mm02 x 01 mm02 x 6 yart mm04
4-3
53 - 03
.vnoC
061
541
.maj tocirpa toh htiw
hsurB .ylneve nworb ot
.vnoC no gnikab etelpmoC
081
traT llewekaB
03 - 52
snoitrop 042 snoitrop 441 snoitrop 42
hserF
mm02 x 01 mm02 x 6 yart mm02
.gnikab erofeb
trat hsaw ggE
06
syart 3
)detsorf
02
-eD(
yart mm02 hserF
snit .aid
mc02 x 4 hserF
dirG
dirg/yarT
dooF
DIRG 6
001
syart 5
snit 21
sdirg 3
hciwdnaS
airotciV
sesaC
tneV ua loV
stresseD dna steewS
etatS
DIRG 01
.vnoC
snit 02
sdirg 5
TUPTUO MUMIXAM
081
.vnoC
edoM
61
581
)snim( )Co(
emiT pmeT
.gnikab erofebf
retlif taf tiF
51
spiT lacitcarP
.snit egnops ruolf
ylthgil dna esaerg ylthgiL
)deunitnoc( smetI yrekaB
82 egaP
.repap enocilis
htiw yart eniL
.purys kcots
ni hcaoP
53 - 03
52 - 02
51 - 01
57
002
001
maetS
sehcaep 081 sehcaep 801 sehcaep 81
hserF
mm02 x 5 mm02 x 3 yart mm02
09
mm02 x 5
srialce 081 srialce 801 srialce 81
.vnoC
hserF
mm02 x 01 mm02 x 6 yart mm02
sdluom
45
eloiraD 81 hserF
mm02 x 3 yart mm02
maetS
.nevo morf
sehcaep 023 sehcaep 291 sehcaep 23
lavomer nopu gniddup 08 - 07 071
- 561 ibmoC mm04 x 01 mm04 x 6 yart mm04 hserF
revo ecuas eeffot ruoP
)snoitrop
)snoitrop
snoitrop
51 x 02(
51 x 21(
51 x 4
snoitrop 081 snoitrop 081 seveels
.seveels remaets llif
0
9
0
0
1
m
a
e
t
S
hserF
sretrauq-eerht ot flaH
seveels 4 x 5 seveels 4 x 3 remaetS
sdirg 5
sdirg 3
dirG
.eiram niab retaw
esu ot deen oN
gnidduP
eeffoT ykcitS
kciD
dettopS
sehcaeP
dehcaoP
srialcE xuohC
slemaraC
emerC
)deunitnoC( stresseD dna steewS
Falcon Foodservice Equipment
Wallace View, Hillfoots Road, Stirling. FK9 5PY. Scotland.
Telephone: 01786 455 200
e-mail: info@falconfoodservice.com
www.falconfoodservice.com
AFE Serviceline Contact:
Telephone: 01438 363 000
Fax 01438 369 900
RZZ300 Ref. 2
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