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2-3
SELECTING THE
FRYER LOCATION
The fryer must be mounted with the
back against the wall:
- The rear clearance ≤ 100 mm. Do
not entry from the back.
- Front clearance ≥ 760 mm. Ensures
operation space.
2-4
LEVELING THE
FRYER
July 2014
The proper location of the fryer is very important for operation, speed, and convenience.
The location of the open fryer should allow clear- ances for servicing and proper operation.
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 warmers provides fast continuous service. Keep in
mind, the best efficiency will be obtained by a straight line operation, i.e. raw in one side
and finished out the other side. Order assembly can be moved away with only a slight loss
of efficiency.
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 oil, position and install fryer
to prevent tipping or movement. Restraining ties may be used for stabili-
zation.
For proper operation, the open fryer should be level from side-to-side
and front to back. Using a level placed on the flat areas around the vat
collar, on the middle well, and adjust the casters until the unit is level.
Casters adjustable up to 1.562 in (40mm)...see below.
5
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