Model
| The proper location of the open fryer is very important for |
LOCATION | the duration, speed, and convenience. The location of the |
| open fryer should allow clearances for servicing and proper |
| operation. Choose a location which will provide 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 warmers |
| provides fast continuous service. Keep in mind, the best |
| efficiency will be obtained by a straight line operation, i.e., |
| raw in one side and finished out the other side. Order |
| assembly can be moved away with only a slight loss of |
| efficiency. |
To prevent severe burns from splashing hot shortening, position and install fryer to prevent tipping or movement. Restraining ties may be used for stabilization.
| To avoid fire, install the open fryer with minimum |
| clearance from all combustible and noncombustible |
| materials, 4 inches (10.16 cm) from the side and 4 |
| inches (10.16 cm) from the back. If installed properly, |
| the open fryer is designed for operation on combustible |
| floors and adjacent to combustible walls. |
| Do not spray aerosols in the vicinity of this appliance |
| while it is in operation. |
For proper operation, the open fryer should be level from | |
FRYER | side to side and front to back. Using a level placed on the |
| flat areas around the frypot collar, on the middle well, adjust |
| the casters until the unit is level. |
The open fryer should be located with provision for venting | |
FRYER | into an adequate exhaust hood or ventilation system. This is |
| essential to permit efficient removal of the steam exhaust and |
| frying odors. Special precaution must be taken in designing |
| an exhaust canopy to avoid interference with the operation of |
| the open fryer. We recommend you consult a local |
| ventilation or heating company to help in designing an |
| adequate system. |
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