Henny Penny KVE-071, Operator'S Manual

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July 2014 5
The fryer must be mounted with the back
against the wall:
- The rear clearance ≤ 100 mm. Do not entry
from the back.
- Front clearance ≥ 760 mm. Ensures
operation space.
The proper location of the fryer is very important for operation, speed,
and convenience. The location of the open fryer should allow clear-
ances 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 stabili-
zation.
2-3
SELECTING THE
FRYER LOCATION
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 adjust the casters until the unit is level.
Casters adjustable up to 1.562 in (40mm)...see below.
2-4
LEVELING THE
FRYER