Provide a restraining device for the gas line to limit movement of the fryer without depending on the connector and/or any quick-disconnect device or its associated piping to limit movement of the fryer. Attach the restraint at the rear of the fryer (Fig. 1).

If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect this restraint prior to turning the gas supply on and returning the fryer to its originally installed position.

STRAIN RELIEF FITTING FOR GAS LINE THIS SIDE ONLY. (To be supplied by others.)

PL-51194

Fig. 1

GAS CONNECTION

CAUTION: Gas supply connections and any pipe joint compound must be resistant to the action of liquified petroleum gases.

Location of the gas inlet is at the lower left rear of the fryer. A gas shutoff valve must be installed in the gas line ahead of the fryer, as required by codes.

The gas supply line must be at least the equivalent of 1/2" (12.7mm) iron pipe (or 3/4" (19.05mm) if using the optional quick-disconnect flex hose, unless 3/4" (19.05mm) to 1/2" (12.7mm) reducing fittings are utilized). Make sure the pipes are clean and free of obstructions, dirt, and piping compound.

WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

After piping has been checked for leaks, air should be purged from the gas lines.

GAS PRESSURES AND ORIFICES

The standard orifices are set at 4" (101.6mm) W.C. (Water Column) pressure for natural gas and 10" W.C. pressure for propane. A pressure regulator is supplied as part of the gas control valve.

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Hobart EFO40 manual GAS Connection, GAS Pressures and Orifices
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EFO40 specifications

The Hobart EFO40 is a state-of-the-art commercial electric fryer designed to meet the demands of high-volume kitchens. Renowned for its efficiency and performance, the EFO40 provides chefs with the ability to fry a wide variety of foods to perfection, from crispy French fries to succulent fried chicken.

One of the standout features of the Hobart EFO40 is its large capacity, which can accommodate up to 40 pounds of oil. This allows for cooking multiple batches simultaneously, significantly increasing productivity during peak service times. The fryer is equipped with dual baskets, which enables users to fry different items concurrently while maintaining optimal cooking temperatures for each.

The EFO40 utilizes advanced heating technologies that ensure rapid recovery times. Its powerful heating elements allow the fryer to maintain consistent oil temperatures, even when larger quantities of food are added. This is crucial for achieving the desired texture and flavor in fried foods, as variations in temperature can affect the final product.

Safety is a key aspect of the Hobart EFO40, with several built-in features designed to protect both the user and the equipment. The fryer includes automatic shut-off capabilities and an advanced filtration system that helps to extend the life of frying oil by removing food particles and impurities. This not only enhances food quality but also reduces operating costs over time.

The design of the EFO40 emphasizes ease of use and maintenance. The fryer features a user-friendly control panel that allows chefs to easily set and monitor cooking times and temperatures. Additionally, the fryer is constructed with durable stainless steel, ensuring longevity and resistance to wear and tear in a busy kitchen environment.

Furthermore, the Hobart EFO40 is energy-efficient, contributing to sustainability efforts in commercial kitchens. Its design minimizes energy consumption while maximizing cooking performance, making it an excellent choice for eco-conscious establishments.

In summary, the Hobart EFO40 electric fryer stands out in the commercial kitchen equipment market due to its impressive capacity, advanced heating technologies, safety features, user-friendly design, and energy efficiency. Whether for restaurants, catering operations, or foodservice facilities, the EFO40 is built to deliver exceptional frying results consistently.
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