Henny Penny EEG-144, EEG-142, EEG-141, EEG-143 SELECTING THE FRYER LOCATION 2-4. LEVELING THE FRYER

2-3. SELECTING THE FRYER LOCATION

2-4. LEVELING THE FRYER

The proper location of the fryer is very important for operation, 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, install the open fryer with minimum clearance from all combustible materials, 2 inches (5.08 cm) from the side and 4 inches (10.16 cm) from the back. Minimum clearance from all non-combustible materials, 0 inches

(0.00 cm) from the side and 0 inches (0.00 cm) from the back. If installed properly, the open fryer is designed for operation on non-combustible floors only

To prevent severe burns from splashing hot oil,

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

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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