Excessive ventilation causes drafts, which will interfere with the proper operation of the pilot and the burner.
Leave at least 18 inches of open space between the fryer's flue vent opening and the intake of the exhaust
hood.
In the event of an oil fire in the fryer, use ONLY a dry chemical extinguisher. The
extinguisher should be a B/C or A/B/C type extinguisher that contains sodium
bicarbonate or potassium bicarbonate.
CAUTION
Ensure that your ventilation system does not cause a down draft at the fryer's flue
opening. Down drafts will not allow the fryer to exhaust properly and will cause
overheating which may cause permanent damage. Damage caused by down drafts
will not be covered under equipment warranty. NEVER allow anything to obstruct
the flow of combustibles or ventilation exiting from the fryer flue. DO NOT put
anything on top of the flue area.
NOTICE
NEVER connect the blower directly to the flue openings. The direct flow of air will
cause poor temperature recovery, poor ignition, inefficient operation of the fryer,
and could extinguish the pilot.
1.4 INITIAL ADJUSTMENTS
After your fryer has been installed as described in section 1.4, it needs to be adjusted to ensure that it will
perform as designed. These adjustments must be performed by a
qualified person.
To perform these
adjustment the following tools will be needed:
• Manometer (low pressure gauge)
• DC Millivolt Meter
• Digital Thermometer (Temperature probe)
1.4.1 Visual Checks
Before you begin filling and adjusting the fryer, perform the following visual checks:
a. After the fryer is in its permanent location, lock the casters and check for
levelness. Any additional leveling that is necessary can be performed as
described in section 1.3.
b. Check the temperature bulbs (computer/high-limit), located in the fryer tank to
ensure that the mounting screws are tight. The figure shows the probe typical
location. Look down inside each fryer tank to see the probes.
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