Welcome. Here you will find some of the questions frequently asked by our customers. If you cannot find the answer to your question, simply contact our Customer Service. We look forward to helping you.
Franke uses nothing but the best when it comes to top quality stainless steel. Their sinks vary anywhere from 16 gauge, which is commercial gauge, to 20 gauge sinks. Franke has a line of Professional Series sinks at 16 gauge giving you the highest quality stainless steel used in commercial kitchens.
Stainless steel sinks should be punched prior to purchase. Order the sink requesting the extra hole. Drilling holes may dent a stainless steel sink and cause a brown discoloration around the hole due to heat caused by friction. Granite sinks have predrilled "knock-out" holes in the deck. Instructions for the knocking out the holes are as follows:
If water is left standing anywhere on your stainless steel sink, it will evaporate and leave a film (spots) on the surface of the steel. This film can be removed with regular dish soap and water and a soft cloth. For removing heavier residue, you may use a mild solution of vinegar and water. Be sure to rinse thoroughly and towel dry.
Sink tip: Regularly rinse and towel dry your sink after use to keep its surface exposed to oxygen. (Oxygen reacts with chromium in the steel to form a strong, highly protective chrome oxide film on the surface of your sink. It is this film that makes stainless resistant to corrosion and gives it a remarkably long life.)
Stainless steel is a wonderful material that does not rust. However, if given the opportunity, iron particles that do rust will bond to its surface - from metal cooking implements for instance. To remove this surface corrosion, place a small amount of Autosol® on a damp or dry cloth. Rub in the direction of the grain on the bottom or sides of the bowl. You may also use Scotch-Brite® on the bottom or sides of the bowl but NOT on the mirrored surface. If the mirrored finish has dulled, use a metal polish such as Peek® to restore its lustre. Please do not use a silver dip cleaner. Thoroughly rinse and towel dry.
Sink tip: Regularly rinse and towel dry your sink after use to keep its surface exposed to oxygen. (It is the oxygen that reacts with chromium in the steel to form a strong, highly protective chrome oxide film on the surface. It is this film that makes stainless resistant to corrosion and gives it a remarkably long life.)
A topmount sink has a lip that folds over the countertop and is therefore resting on top of the countertop cutout. Fasteners securely mount an undermount sink underneath the countertop so that a polished edge of granite, marble, etc. is exposed above the sink. An undermount sink cutout requires more polishing and installation labor than a topmount sink cutout and is therefore a more expensive option.
Very. The thicker the steel, the less susceptible it is to denting, bowing and noise transmission from pots and pans hitting the metal surface.
The thickness, called "gauge", can be determined by its number. The lower the number, the thicker the steel. Most sinks come in 18 or 20 gauge steel. The 18 gauge is the thicker of the two and more than ample thickness for residential sinks.
Look for a rich, deep, satin-smooth finish rather than a surface gloss. The luster comes from machine and hand-finishing operations, which enable the sink to keep its beauty for years - without cracks, chips, rust or stains. Many feel that the look actually improves with age, taking on a soft patina glow.
The 3 basic measurements for comparing sink sizes are:
The deeper the bowl, the straighter the slope and the tighter (smaller) the radius, the more capacity there is in the sink.
Sure, many faucet manufacturers offer faucets designed for one or two holes. Most common sink configurations have either 3, 4 or 5 mounting holes on the sink top. Look under the sink to determine the number of holes in your sink because the holes may be covered by an existing faucet. Also, note that once you have purchased a faucet without a sprayer that you generally can't just add a sprayer. You need to decide before you purchase a kitchen faucet whether you want a sprayer or not.
Yes, the grids are Stainless Steel that is Electro Polished. This is an electronically-controlled chemical process that removes surface material leaving a clean, bright finish. The process also removes a great deal of iron contamination and helps create a surface more impervious to potential corrosion.
To turn on any burner equipped with a safety valve, press down and hold down the knob for 5 seconds. If doing so, the flame is not lit, then check that the gas outlet holes at the safety thermocouple are not accidentally obstructed. In this case, rinse the burner components and dry them with a cloth.
If the burner flame does not turn on, check first if the plate and the spreader are incorrectly positioned on the burner. Also check that the white ceramic spark plug that kindens the spark is not dirty and therefore can not discharge the spark on the spark flame. In this case, the candle must be cleaned with a damp cloth and dried.
The noise you are hearing is generated by the electric ignition candle discharge. It may have dampened, due to fluid overflow, the hob area containing the ignition control unit. Try to disconnect and leave the power supply unplugged for a day. If the problem persists, contact a Franke authorized service center.
For the cleaning of the Franke stainless steel cooking stove, we recommend our cleaning products. In the case of satin steel (smooth surface) we recommend the use of "Inox Creme Franke", while for the "Dekor" or "Microdekor" (scratch resistant) surfaces we recommend the use of "Franke Inox Pasta". Products can be purchased through our authorized service centers network.
The Franke cooking hobs are also designed for operation with LPG gas. When installing, replace the nozzles mounted on the burners with the special ones for LPG gas. Burners do not need any air regulation as they are self-regulating. It is advisable to carry out the operation to a specialized technician.
Induction hob generally have an absorption higher than the power of 3 kW available at home. However, to allow the use and containment of Franke consumptions (on some models of the range) it allows the setting of the highest absorption level of the induction hob. It is logical that reducing power limits the ability to exploit the product to maximum performance.
The induction hob operates by means of a magnetic field that generates heat on the bottom of the pot when the latter is placed in contact with the surface of the plane. The pot used on this type of cooking stove must be made of special material containing iron and its bottom must be smooth for optimum yield of the inducer. Non-magnetic, aluminum or copper stainless steel pans as well as terracotta or ceramic pans are not suitable for use with induction.
The great benefit of the induction hob is given by the speed of cooking. For example, boiling water for making pasta is much shorter than using a normal gas counter. Ease of cleaning should also be considered as the surface of the induction plane is completely flat. Another important factor is the total electronic control of the zone settings which allows total security and various functions of use.
We advise you to clean when the hob surface is still warm and the residual heat indicator lamps are off. For cleaning, use a scraper to remove all food residues, taking care not to scratch the surface of the glass. Then rinse with water and dry well with a clean cloth. Constant use of the scraper reduces the use of cleaning chemicals.
The ceramic hob works by means of radiant electrical resistors, placed under the glass that diffuse the heat in the corresponding cooking zone. The induction hob, on the other hand, operates by means of coils (inductors) that trigger a magnetic field only if the pot (with iron base) is placed on the hob surface at the selected cooking zone.
To identify the most suitable function for cooking different foods, please refer to the instructions booklet included in the FRANKE ovens. Here, the various cooking functions are clearly and in-depth described, depending on the type of food, suggesting the cooking time, temperature and position of the pan.
Present on some FRANKE ovens, Pyrolysis is an automatic cleaning function that, thanks to the high temperature reached is able to burn off dirt and grease on the cavity walls. Throughout the pyrolysis process, the door remains locked for total safety. At the end of the cycle, when the cavity has cooled down, it is sufficient to clean the interior by removing dirt and grease burned with a sponge and then reflow with a microfiber cloth.
Have you followed the suggestions on the instruction booklet? Be very careful about the type of baking tray, the shelf and the selected program. Rotate the baking trays during cooking. It is important to read the instruction booklet and follow the instructions carefully. Always preheat and bake only when the cooking temperature is reached (wait for the thermostat to turn off). For desserts, it is recommended that the temperature is between 150 and 190 ° C, and do not open the door during cooking to prevent the dough from falling. The doughs must not be too fluid to not excessively prolong the cooking.
The steam oven combines the use of water vapor with traditional cooking methods. Franke's Combined Steam oven Technology comes from professional catering ovens, which, unlike most homemade products, have a real boiler for vapor generation, which is then controlled in a controlled manner in cooking chamber. The combination of steam and forced convection (ventilated cooking function) allows different programs that make this oven particularly well and complete.
For more traditional cooking, specific programs for raising bread and cake, or prolonged cooking at low temperatures, are added.
Franke's combined steam oven does not need to be connected to the water supply.
Check if the plate has been loaded too much: The maximum capacity of the turntable is 1.5 kg. Check that the microwave oven is well-cleaned: moisture or fat at the bottom of the appliance may prevent the dish from turning easily. Check that the plate has been properly positioned: the swivel plate must be positioned in such a way that the rollers fit into the bottom of the metal groove.
Referring to the instruction manual you can find all the information that is useful for proper installation. You can also contact our Technical Assistance Centers, who will be able to respond and intervene for your needs. (NB the eventual intervention of the Technical Assistance Center, is chargeable).
The noise of a hood is generated by the airflow that passes inside it during operation. We have built the internal components of our hoods so that the airflow finds few obstacles to its passage, with excellent results in terms of effectiveness and low noise emission. An effective way of avoiding the increase in noise is to use, for the outflow of air, well-sized pipes (120-150 mm in diameter). Dirty or saturated filters can hinder air flow: Periodic cleaning (or replacement) of filters ensures smooth air flow.
The hood must be installed at a minimum distance of 65 cm from the hob. We recommend that you do not install it more than 75 cm from the hob to properly suck the vapors. The exhaust fumes must also be as close to the hood as possible. Choose pipes of 150 mm in diameter (or no less than 120 mm), not longer than 3-4 meters and with a maximum of 2 curves. WARNING: The warranty does not cover any damage caused by failure to observe minimum safety distances.
We recommend installing the aspirating hood that is the most effective, safe and silent solution: effective because it emits polluted air outside through an exhaust pipe; safe because it recalls inside new air. And security is important, especially in the presence of gas appliances; silent because the rotation speed of the motor unit is generally much lower and less internal vortexes are formed.
Filters are an integral part of the hood, their maintenance affects the efficiency, safety and noise of the hood. Anti-grease filters protect the engine from the grease contained in vapors aspirated by the hood. The metal filters on the Franke hoods ensure a high level of catch of fat particles. To keep them efficient, just wash them by hand or dishwasher, on average every 2 months. Synthetic filters, possibly on some old models, are not washable and should be replaced when fat impregnated, about every 2 months. The odor filters are activated charcoal cartridges to be installed exclusively on the hoods in the filtering version. They are not washable and should be replaced periodically, on average every 3 months.
Does the door close properly? In the case of free-standing equipment, the door seal can be controlled using a sheet of paper. The paper should adhere well at any point when the door is closed. However, in the case of recessed appliances this control could only be carried out by removing the wood door in the kitchen.
In the case of free-standing equipment, the door seal can be controlled using a sheet of paper. The paper should adhere well at any point when the door is closed. However, in the case of recessed appliances this control could only be carried out by removing the wood door in the kitchen. If the gasket does not adhere properly, try to scale it slightly. This procedure gives the rubber its elasticity (if compromised). If this intervention does not solve the problem, contact a service center.
Crack or beat 2-10 times a day. These noises are to be considered normal. Regularly defrosting the rear wall 2 to 10 times a day ago will temporarily increase the evaporator temperature, which is in the back wall. The insulation material and the coolant tubes expand and then bend again; this normal defrost cycle causes noise. Experience has shown that this noise decreases over time.
In the case of free-standing equipment, the door seal can be controlled using a sheet of paper. The paper should adhere well at any point when the door is closed. However, in the case of recessed appliances this control could only be carried out by removing the wood door in the kitchen. If the door seal does not adhere correctly try to climb it with a phone. This procedure gives the rubber its elasticity (if compromised). If this intervention does not solve the problem, contact a service center.
The 0 ° C gradient compartment in the refrigerator compartment is particularly suitable for storing fresh foods such as meat and fish for a longer time, having a lower temperature and a fair humidity. It is not suitable for fruits and vegetables that contain a lot of water and are cold-sensitive, as they may freeze.
Under normal use of refrigerators and freezers, as well as the amount of food introduced and the temperature of the outdoor environment, it is advisable to adjust the thermostat in a medium to low position. The maximum setting should only be set in exceptional cases, such as restoring the internal temperature after a blackout or temporary food overload. For best use of the product, it is advisable to always consult the enclosed instruction booklet.
In the refrigerators and freezers Franke No-Frost the dry and cold air circulates homogenously and cools the food evenly, avoiding frost formation. The Cooled Ventilate system, however, while ensuring a homogeneous distribution of the internal temperature and an ideal moisture level for food storage, however, requires manual defrosting when needed
To reduce the energy consumption of refrigerators and freezers, it would be useful to take some measures, such as: - install the refrigerator in a cool and ventilated environment, protected from sunlight and heat sources. - Do not introduce drinks or hot foods inside the refrigerator or freezer, but wait for them to cool down to room temperature before placing them on the shelves - reduce the time and number of door openings to avoid excessive heat inside - in the models with the "Super Frost" option leave this function in place for the time you actually need - if you do not use the fridge or freezer for a long time, you should empty the appliance and turn it off, leaving the semi-open doors to air 'internal.