OWNER’S MANUAL
INSTALLATION
Q U A L I T Y P R O F E S S I O N A L C O O K I N G E Q U I P M E N T
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has assumed responsibility for safe transit and delivery. If damaged
equipment is received, either apparent or concealed, a claim must be made with the delivering carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be signed by the carrier representative (Driver). If the
bill is not signed, the carrier may refuse the claim. The carrier can supply the necessary forms.
A request for inspection must be made to the carrier within 5 days if there is concealed damage or loss that is not apparent until after the equipment is uncrated.
The carrier should arrange an inspection. Be certain to hold all contents plus all packing material.
STEP 1: UNPACK
Unpack appliance and place in the approximate installation position. Remove all shipping wire and wood blocking. Remove parts (packed in a cardboard box) from oven
cavity, or cabinet body or on top of range(s). Do not remove any tags or labels until unit is installed and working properly.
STEP 2: INSTALL THE LEGS (OR CASTERS AND RESTRAINTS)
A set of legs or casters is packed with the fryer. Mounting fasteners are pre-mounted on the base plates.
1. Raise fryer sufficiently to allow legs or casters to be screwed into the base plate. For safety, “shore up” and support the fryer with an adequate blocking arrangement
strong enough to support the load.
2. Screw the four legs or casters to the plate on the bottom of the fryer. When casters have been ordered, the casters having a locking-brake should be attached under the
front of the fryer.
3. Lower the fryer gently. Never drop or allow the fryer to fall.
4. Use the level to make sure that the fryer is level. Each caster, or the tubular-end of each leg, can be screwed in or out to lower or raise each corner of the fryer.
5. Attach restraints as required by local codes.
STEP 3: CHECK CLEARANCES AND VENTILATIONS
Select a firm, level location for your fryer. Leave clearance, whenever possible, so that access from the rear is possible to permit cleaning. If the unit is to be set on non-
combustible flooring, such as a concrete slab, 76 mm minimum toe room must be provided to prevent restriction of the air opening in the bottom of the unit.
WARNING!
There must be adequate clearance between fryer(s) and construction. Clearance must also be provided in front for servicing and for operation. Minimum
clearances.
For Combustible Construction
Sides
152mm
Rear
152mm
ALL AMERICAN RANGE FRYERS SHALL BE INSTALLED WITH AT LEAST A 400mm SPACE BETWEEN THE FRYER AND SURFACE FLAMES FROM
ADJACENT EQUIPMENT. A FLAME GUARD IS ACCEPTABLE IF ALLOWED UNDER LOCAL CODE.
Ventilation and Fire Safety Systems
Your new appliance must have proper ventilation to function safely and properly. Exhaust gas temperatures can reach as high as
1100 ºF (593 ºC). Therefore, it is very important to install a fire safety system. Your ventilation system should be designed to allow for easy cleaning . Frequent cleaning and
proper maintenance of the ventilation system and the appliance will reduce the chances of fire.
Additional information can be obtained from CSA International, 8501 East Pleasant Valley Road, Cleveland, OH 44131 or visit their website at www.csa-international.org.
Due to the variety of problems that can be caused by outside weather conditions, venting by canopies or wall fans is preferred over any type of direct venting. It is
recommended that a canopy extend 152mm past the appliance and the bottom edge be located 2m from the floor. Filters should be installed at an angle of 45° or more
from the horizontal. This position prevents dripping of grease and facilitates collecting the run-off grease in a drip pan, unusually installed with a filter. A strong exhaust fan
tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames.
Fresh air openings approximately equal to the fan area will relieve such a vacuum. In case of unsatisfactory performance on any appliance, check the appliance with the
exhaust fan in the “OFF” position. Do this only long enough to check equipment performance, then turn hood back on and let it run to remove any exhaust that may have
accumulated during the test.
The exhaust fan should be installed at least 600 mm above the vent opening at the top of the fryer.
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13592 Desmond St. Pacoima CA 91331
Tel: 818.897.0808
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au
