KSCF18G COOL ZONE SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2.8 Conversion of Units
Pressure:
1 mbar = 10.2 mm water column (mm W.C.) = 0.4 Inch W.C. 20 mbar = 204 mm W.C. = 8 Inch W.C.
1 inch W.C. = 25.4 mm W.C. = 2.5 mbar
Heat Input:
1 kW = 3410 BTU/hr
100 BTU/hr = 0.0293 kW
Temperature:
0º Celsius = 32º Fahrenheit
Temperature in degrees Celsius = (Temperature in degrees Fahrenheit (F) – 32) x 0.555 100° Celsius = (212º Fahrenheit – 32) x 0.555
2.9 Restraining the Fryer
DANGER
No structural material on the fryer should be altered or removed to accommodate placement of the fryer under a hood. Questions? Call the Frymaster Dean Service Hotline at
1.Once the fryer has been positioned at the frying station, use a carpenter’s level placed across the top of the frypot to verify that the unit is level, both
•To level fryers equipped with legs, the bottom of the legs can be screwed out up to one inch for leveling. Legs should also be adjusted so that the fryer(s) are at the proper height in the frying station.
•For fryers equipped with casters, there are no
2.With the fryer level in its final position, install the restraints provided with the unit to limit its movement so that it does not depend on or transmit stress to the electrical conduits/connections or the gas supply line. Install the restraints in accordance with the provided instructions (see illustration on the next page). If disconnected for service or other reasons, the restraints must be reconnected before the fryer is used.
DANGER
Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. A restraint kit is provided with the fryer. If the restraint kit is missing contact your local Frymaster Factory Authorized Service Center (FASC) for part number