Selecting The Location; Leveling The Fryer; Ventilation Of Fryer - Henny Penny OFE-321 Operator's Manual

2-2. SELECTING THE
LOCATION

2-3. LEVELING THE FRYER

2-4. VENTILATION OF FRYER

2-2
The proper location of the Fryer is very important for
operation, speed, and convenience. Locate the fryer to allow
clearances for servicing and proper operation. Choose a
location which provides 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 is 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 prevent severe burns from splashing hot shortening,
position and install fryer to prevent tipping or
movement. Restraining ties may be used for
stabilization.
For proper operation, the fryer should be level from side to
side and front to back. Using a level, place it on the flat
areas around the frypot collar and level fryer accordingly.
Locate the fryer with provision for venting into an adequate
exhaust hood or ventilation system. This is essential to
permit efficient removal of the steam exhaust and frying
odors. Take special precautions in designing an exhaust
canopy to avoid interference with the operation of the fryer.
We recommend you consult a local ventilation or heating
company in designing an adequate system.
Ventilation must conform to local, state, and national
codes. Consult your local fire department or building
authorities.
Model OFE/OFG-321,322,323,324
503