Selecting The Fryer Location; Leveling The Fryer - Henny Penny PFE-590 Operator's Manual

2-3. SELECTING THE
LOCATION

2-4. LEVELING THE FRYER

2-5
The proper location of the fryer is very important for operation,
speed, and convenience. Choose a location which will provide
easy loading and unloading without interfering with the final assem-
bly of food orders. Operators have found that frying from raw to
finish, and holding the product in a 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
(60.96 cm) of clearance is needed on all sides of the fryer. Access
for servicing can be attained by removing a side panel.
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 shortening,
position and install fryer to prevent tipping or move-
ment. Restraining ties may be used for stabilization.
For proper operation, level the fryer from side to side and front to
back, using level on the flat areas around the frypot collar.
FAILURE TO FOLLOW THESE LEVELING
INSTRUCTIONS CAN RESULT IN SHORTENING
OVERFLOWING THE FRYPOT WHICH COULD
CAUSE SERIOUS BURNS, PERSONAL INJURY,
FIRE AND/OR PROPERTY DAMAGE.
Model PFE- 590/592
703