Henny Penny EEE-143 Selecting The Fryer, Location, To prevent severe burns from splashing hot oil

Model EEE-141,142, 143, 144

2-3. SELECTING THE FRYER	The proper location of the fryer is very important for operation,
LOCATION	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 avoid fire and ruined supplies, the area under the fryer should not be used to store supplies.

To prevent severe burns from splashing hot oil,

position and install fryer to prevent tipping or movement. Restraining ties may be used for stabilization.

2-4. LEVELING THE FRYER	For proper operation, the open fryer should be level from
	side-to-side and front to back. Using a level placed on the flat
	areas around the vat collar, on the middle well, and then adjust the
	casters until the unit is level.

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