Frymaster GF40, GF14 operation manual Safety Information

1.2Safety Information

Before attempting to operate your unit, read the instructions in this manual thoroughly.

Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the ones below.

CAUTION boxes contain information about actions or conditions that may cause or result in a

malfunction of your system.

CAUTION

Example of a CAUTION box.

WARNING boxes contain information about actions or conditions that may cause or result in dam- age to your system, and which may cause your system to malfunction.

WARNING

Example of a WARNING box.

DANGER boxes contain information about actions or conditions that may cause or result in injury to personnel, and which may cause damage to your system and/or cause your system to malfunction.

DANGER

Hot cooking oil or shortening causes severe burns. Never attempt to move a fryer containing hot cooking oil/shortening or to transfer hot cooking oil/shortening from one container to another.

1.3Equipment Description

The GF14 and GF40 Series gas fryers are designed for all-purpose frying. Other than the capacity of the frypot, both fryers are virtually identical. The GF14 model holds up to 40 lbs. (20 liters) of cooking oil or shortening. GF40 fryers hold up to 50 lbs. (25 liters). Both models must be manually filtered or filtered with a portable filtration unit such as the Frymaster PF50 portable filter.

These fryers use a millivolt temperature control circuit, which requires no external power.

Both models use an open-pot design with no tubes and have a hand-sized opening into the deep cold zone, which makes cleaning the frypot quick and easy.

The fryers require installation of legs or optional casters at point of use. All fryers are shipped with a package of standard accessories. Each fryer is adjusted, tested, and inspected at the factory before crating for shipment.

Frypots are constructed of welded, heavy-gauge stainless steel or cold-rolled steel. Heat is supplied by a burner assembly having multiple gas jets, which are focused on deflectors (commonly referred to as “targets”) located around the lower side of the frypot. The deflectors concentrate the heat produced by the burners on the bottom of the frypot.

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