The proper location of the Fry Station is very important
for operation, speed, and convenience. The location of the fiy station 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 con tinuous 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.
The fryer should be installed in such a way as to prevent tipping or movement causing splashing of hot liquid shortening. This may be accomplished by the location the fiy station is in, or by restraining ties.
The gas Model
For proper operation, the fry station should be level from side to side and front to back. Using a level place on the flat areas around the frypot collar, on the middle well, adjust the casters until the unit is level.
adequate exhaust hood or vent
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 1fry station. We recommend you consult a local ventilation or heating company to help in designing an adequate system.
Ventilation must conform to local, state, and national codes. Consult your local fire department or building authorities.
