Henny Penny 500, 600 warranty Selecting The Fryer, Location, Leveling The Fryer

	Model 500/600
2-3. SELECTING THE FRYER	The proper location of the fryer is very important for operation,
LOCATION	speed, and convenience. Choose a location which will provide
	easy loading and unloading without interfering with the final assem-
	bly of food orders. Operators have found that frying from raw to
	finish, and holding the product in a 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
	(60.96 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 gas units is needed
	for proper air supply to the combustion chamber.

To avoid a fire, install the gas fryer with minimum clear- ance from all combustible and noncombustible materials, 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 adjacent 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 shortening,
	position and install fryer to prevent tipping or move-
	ment. Restraining ties may be used for stabilization.
2-4. LEVELING THE FRYER	For proper operation, level the fryer from side to side and front to
	back, using level on the flat areas around the frypot collar.

FAILURE TO FOLLOW THESE LEVELING

INSTRUCTIONS CAN RESULT IN SHORTENING

OVERFLOWINGTHE FRYPOT WHICH COULD

CAUSE SERIOUS BURNS, PERSONAL INJURY,

FIRE, AND/OR PROPERTY DAMAGE.

1207 2-3