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Model 500/600
2-3. SELECTING THE
FRYER LOCATION
(Continued)
2-4. LEVELING THE FRYER
2-5. VENTILATION OF
FRYER
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. Place a level on the flat areas around the frypot
collar, then adjust the leveling bolts or casters until the unit is level.
FAILURE TO FOLLOW THESE LEVELING INSTRUC-
TIONS CAN RESULT IN SHORTENING OVERFLOW-
ING THE FRYPOT WHICH COULD CAUSE SERIOUS
BURNS, PERSONAL INJURY, FIRE, AND/OR PROP-
ERTY DAMAGE.
The fryer must be located with provision for venting into adequate
exhaust hood or ventilation system. This is essential to permit efficient
removal of the flue gases and frying odors. Take special precautions
in designing an exhaust canopy to avoid interference with the opera-
tion of the 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.
When installing the gas fryer do not attach an extension to
the gas flue exhaust stack. This may impair proper opera-
tion of the burner, causing malfunctions and possible nega-
tive backdraft.
2-4 803