Filter
Top Products
The proper location of the Fry Station is very important
for operation, speed, and convenience. The location of the
fiy station 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 con
tinuous 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.
The fryer should be installed in such a way as to prevent
tipping or movement causing splashing of hot liquid shortening.
This may be accomplished by the location the fiy station is in, or
by restraining ties.
The gas Model OG-300 Series Fry Station is designed
for installation on combustible floors and adjacent to
combustible walls. Fry Station must be installed with a
minimum clearance from all combustible, and
noncombustible materials, 4 inches from side and 4
inches from the back.
For proper operation, the fry station should be level from
side to side and front to back. Using a level place on the
flat areas around the frypot collar, on the middle well, adjust
the casters until the unit is level.
adequate exhaust hood or vent
is essential to permit efficient removal of the steam exhaust and
frying odors. Special precaution must be taken in designing an
exhaust canopy to avoid interference with the operation of the
1 fry station. 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.