Leveling The Open Fryer; Ventilation Of Fryer - Henny Penny OFG-341 Operator's Manual

2-3. SELECTING THE
LOCATION
2-4. LEVELING THE
OPEN FRYER
2-5. VENTILATION OF
FRYER
June 2003
Proper location of the open fryer is very important for operation,
speed, and convenience. Locate the open 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 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, install the open fryer with minimum clearance
from all combustible and noncombustible materials, 0 inches
(0.0 cm) from the side and 6 inches (15.24 cm) from the back.
If installed properly, the open fryer is designed for operation
on combustible floors and adjacent to combustible walls.
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, level the open fryer from side to side and
front to back. Using a level placed on the flat areas around the
frypot collar, on the middle well, adjust fryer accordingly.
Locate the open 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 open fryer. We recommend
you consult a local ventilation or heating company to help in
designing an adequate system.
Ventilation must conform to local, state, and national codes.
Consult your local fire department or building authorities.
2-2
Model OFE/OFG/OEA/OGA-341, 342 Model OFE/OFG/OEA/OGA-341, 342