Y
The proper location of the fryer is very important for opera- tion, speed, and convenience. 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 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 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 around the base of the unit is needed for proper air supply to the combus- tion chamber.
The gas Model 680 Fryer is design certified by A.G.A. and C.G.A. for installation on combustible floors and adjacent to combustible walls. Fryer must be installed with minimum clearance from all combustible and non- comb&able materials, 6 inches from side and 6 inches from back.
The fryer should be installed in such a way as to prevent tipping or movement causing splashing of hot shortening. This may be accomplished by the location of the fryer, or by restraining ties.
For proper operation, the fryer must be level from side to side and front to back. Using a level placed on the flat areas around the frypot collar, adjust the leveling bolt or casters until the unit is level.
Failure to follow these leveling instructions can result in shortening overflowing the cookpot which could cause serious burns, personal injury, fire and/or property damage.
