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Model EEE-141,142, 143, 144
The proper location of the fryer is very important for operation,
speed, and convenience. The location of the open fryer should
allow clearances 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 stabilization.
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 then adjust the
casters until the unit is level.
2-2 1108
2-3. SELECTING THE FRYER
LOCATION
2-4. LEVELING THE FRYER