| Model OFG- 390 |
| The proper location of the fryer is very important for operation, |
LOCATION | speed, and convenience. Choose a location which provides 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 (61.96cm) |
| 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 unit is needed for proper air supply |
| to the combustion chamber. |
To avoid a fire, install the fryer with minimum clearance 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. |
| 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 FRYPOT WHICH COULD
CAUSE SERIOUS BURNS, PERSONAL INJURY,
FIRE AND/OR PROPERTY DAMAGE.
703 |
