1-4
QUALIFIED OPERATING PERSONNEL
Qualified operating personnel are those who have carefully read the information in this manual and
have familiarized themselves with the equipment functions, or who have had previous experience
with the operation of the equipment covered in this manual.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those who are familiar with Frymaster equipment and who have been
authorized by Frymaster
Corporation to perform service on Frymaster equipment
.
All authorized
service personnel are required to be equipped with a complete set of service and parts manuals, and
to stock a minimum amount of parts for Frymaster equipment. A list of Frymaster
Factory Autho-
rized Servicers (FAS’s) is located on the Frymaster website at
www.frymaster.com
.
Failure to use
qualified service personnel will void the Frymaster Warranty on your equipment.
1.6
Shipping Damage Claim Procedure
Your Frymaster equipment was carefully inspected and packed before leaving the factory. The
transportation company assumes full responsibility for safe delivery upon its acceptance of the
equipment for transport.
What to do if your equipment arrives damaged:
1.
File a claim for damages immediately,
regardless of the extent of damages.
2.
Inspect for and record all visible loss or damage,
and ensure that this information is noted on
the freight bill or express receipt and is signed by the person making the delivery.
3.
Concealed loss or damage
that was unnoticed until the equipment was unpacked should be rec-
orded and reported to the freight company or carrier immediately upon discovery. A concealed
damage claim must be submitted within 15 days of the date of delivery. Ensure that the shipping
container is retained for inspection.
FRYMASTER
DOES NOT ASSUME RESPONSIBILITY FOR DAMAGE OR LOSS
INCURRED IN TRANSIT.
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901
