Corp. Fryer User Manual

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The proper location of the fryer is very important for opera-
tion, speed, and convenience. 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 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 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 around the
base of the unit is needed for proper air supply to the combus-
tion chamber.
The gas Model 680 Fryer is design certified by A.G.A.
and C.G.A. for installation on combustible floors and
adjacent to combustible walls. Fryer must be installed
with minimum clearance from all combustible and non-
comb&able materials, 6 inches from side and 6 inches
from back.
The fryer should be installed in such a way as to
prevent tipping or movement causing splashing of hot
shortening. This may be accomplished by the location
of the fryer, or by restraining ties.
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 cookpot which could
cause serious burns, personal injury, fire and/or
property damage.