Wells WFGA-60FS service manual Equipment Installation And Set-Up, A. Initial Installation

EQUIPMENT INSTALLATION AND SET-UP

A.INITIAL INSTALLATION

1.A single WFGA-60FS gas-fired fryer requires a minimum of 500 cubic feet per hour (12 CFM) exhaust air, measured at the exhaust hood ventilator fan. Supply ventilation for the kitchen must have sufficient capacity to prevent a negative-pressure condition.

DO NOT obstruct or restrict ventilation and make-up air required to support combustion.

2.Setup the FRYER only on a firm, level surface. Clearances from all combustible and non- combustible construction is 1” minimum. The area around the fryer must be kept clear of flammable and combustible materials.

3.LEVELING: Verify that the fryer sits firmly ON BOTH CASTERS AND ON BOTH LEGS. With a spirit level, check that the fryer is level front-to-back and side-to-side. With the adjustable legs, adjust as required to level the fryer.

4.DO NOT obstruct the flow of the two exhaust flues (item 14) at the top rear of the fryer. It is especially critical that gas supply piping and electrical supply cord and/or receptacle be routed away from the path of the hot combustion fumes.

5.This fryer must be installed and operated under a ventilation hood conforming to all applicable local codes. Combustion fumes must be vented in accordance with local codes.

6.Cooking and cleaning functions require unobstructed access. The frypot, control panels, cooling slot (item 16) and front access door must be maintained free from obstructions. The rear access panel must be accessible for maintenance.

KEEP THIS AREA CLEAR

14. EXHAUST GAS FLUE FRYPOT 16. COOLING SLOT

UPPER CONTROL PANEL

LOWER CONTROL PANEL

23. DATA PLATE

BURNER ASSEMBLIES FRONT ACCESS DOOR GAS VALVES

LIFT MOTOR

ACCESS

23. GAS CONNECTION

22. ELECTRICAL

CONNECTION

FRONT VIEW

BACK VIEW

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