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Model OFE/OFG/OEA/OGA-341, 342
2-3. SELECTING THE Proper location of the open fryer is very important for
LOCATION
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.
2-4. LEVELING THE OPEN
For proper operation, level the open fryer from side to side
FRYER
and front to back. Using a level placed on the flat areas
around the frypot collar, on the middle well, adjust fryer
accordingly.
2-5. VENTILATION OF FRYER
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.
603 2-2