Southbend 4FR-45 O

OPERATION 4FR-45 RESTAURANT RANGE FRYER

PAGE 12 OPERATOR’S MANUAL 1182128

OPERATION

NOTICE

These procedures must be followed by qualified personnel or warranty will be voided.

The Southbend 4FR-45 Restaurant Range Fryer is an immersion tube fryer. This is t he m ost efficient method

of transmitting heat into the oil. The tubes are actually large heat exc hangers. Each tube is heated by a

burner at its front that propels its flame and heat into the tube, toward the re ar, where it is vented into a flue

box. The combined heat transfer area of the tubes is much greater than the other t ypes using elem ent coils

or under-fired pots. Consequently, heat transfer per squar e inch is lo wer, as is the tem peratur e, but bec ause

of the increased surface area, immersion tube fryers trans fer more heat into the oil. The lo wer temperature of

the heating surface prevents scorching and carbonizatio n of the oil. Higher heat trans fer rate gives faster

recovery between loads.

Another advantage of immersion tube fryers is the col d zone. As oil is heated it passes between and over the

tubes and rises into the frying zone, where it imparts heat into the pr oduct. After giving up heat , it descends

to the cooler zone below the tubes. Food particles and c rum bs are dropped and tr apped in the cold zone as

the oil awaits to be recirculated. The cold zone concept helps keep the oil circulating and clean of debris.

! WARNING

Contact with hot oil will cause severe burns. Always use caution. Oil at 2 00°F is m ore dangerous than

boiling water.

! CAUTION

NEVER OPERATE THE FRYER WITHOUT SUFFICIENT OIL TO COVER THE TUBES.

! CAUTION

IF YOU SMELL GAS DURING THE LIGHTING PROCEDURE, IMMEDIATELY SHUT OFF THE GAS

SUPPLY UNTIL THE LEAK HAS BEEN CORRECTED.

Open the burner compartment door and do the following:

1. Turn thermostat to “OFF” (lowest position).

2. Press down the knob of the com bination gas

valve, turn it counterclockwise to the “PI LOT”

position, and continue to press the knob down.