7
July 2003
For proper operation, the fryer must be level from side to side
and front to back. Using a level placed on the flat areas around
the frypot collar, adjust the leveling bolt or casters until the unit
is level.
2-3.
SELECTING THE
FRYER LOCATION
To avoid a fire, install the fryer with minimum clear-
ance from all combustible and noncombustible materi-
als,6 inches (15.24 cm) from side and 6 inches (15.24
cm) from back. If installed properly, the gas Fryer is
designed for operation on combustible floors and adja-
cent to combustible walls.
To avoid fire and ruined supplies, the area under the
fryer should not be used to store supplies.
To prevent severe burns from splashing hot short-
ening, position and install fryer to prevent tipping
or movement. Restraining ties may be used for
stabilization.
FAILURE TO FOLLOW THESE LEVELING
INSTRUCTIONS CAN RESULT IN
SHORTENING OVERFLOWING THE FRYPOT
WHICH COULD CAUSE SERIOUS BURNS,
PERSONAL INJURY, FIRE AND/OR PROPERTY
DAMAGE.
The proper location of the fryer is very important for operation,
speed, and convenience. Choose a location which provides
easy loading and unloading without interfering with the final
assembly of food orders. Operators have found that frying
from raw to finish, and holding the product in warmer provides
fast continuous service. Landing or dumping tables should be
provided next to at least one side of the fryer. Keep in mind the
best efficiency will be obtained by a straight line operation, i.e.
raw in one side and finish out the other side. Order assembly can
be moved away with only a slight loss of efficiency. To properly
service the fryer, 24 inches (61.0 cm) of clearance is needed
on all sides of the fryer. Access for servicing can be attained
by removing a side panel. Also, at least 6 inches (15.24 cm)
around the base of the unit is needed for proper air supply to the
combustion chamber.
2-4.
LEVELING THE
FRYER