ULTRAFRYER Systems PAR-3-14HE CE Operating Instructions Manual Download

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A. GENERAL
Safe and satisfactory operation of a gas fryer depends on its proper installation. Installation must conform to national and/or

local codes Each fryer should be installed as follows:

1. Placed beneath a properly designed exhaust hood
2. Installed by a licensed plumber.
3. Connected to the type gas for which the unit was fabricated as shown on the rating plate.
4. Connected to the proper size pressure regulator installed in the gas supply line and adjusted to the proper manifold pres-

sure.

5. Connected to the main gas supply line with the proper size supply line.
6. Restrained by use of a restraining chain device to avoid splashing of hot liquid and to assure tension cannot be placed on

the flexible gas line or fittings (see picture on page 7).

B. RATING PLATE

The rating plate on the 14" PAR-3-HE CE Gas Fryer is located on the inside of the service access door and contains the
following: Model and serial number, BTU/HR (MJ/HR) input rating of the burner; supply pressure in mbar Burner pressure;
orifice size and type gas as acquired from the European Pressures, Gases and Categories table on page 4a-4c.

Safe and satisfactory operation of a Par3-14H CE gas fryer depends upon proper installation. Installation must conform to
local codes

C. CLEARANCES

The appliance must be kept free and clear of all combustibles. The minimum clearance from combustible and non-
combustible construction is 6" (152 mm) from the sides, and 6" (152 mm) from rear. The fryer may be installed on combus-
tible floors.

NOTE: Adequate clearances must be provided for servicing and proper operation.

D. STANDARDS
Installation must be planned in accordance with all applicable National and local codes, taking into account the following

requirements.

1. The fryer and its individual shut-off valve must be disconnected from the gas supply piping system during any pressure

testing of that system at pressures in excess of 1⁄2 psig (3.45kPa).

2. The fryer must be isolated from the gas supply piping system by closing its individual manual shut-off valve during any

pressure testing of the gas supply piping system at pressures equal to or less than 1⁄2 psig (3.45kPa).

3. When installed the fryer must be electrically grounded in accordance with local codes.

NOTE: Local building codes will usually not permit a fryer with its open tank of hot oil to be installed immediately next
to an open flame of any type, whether a broiler or an open burner or range. Check local codes before beginning
installation.

E. AIR SUPPLY AND VENTILATION
The area around the appliance must be kept clear of any combustible or flammable products and avoid any obstruction to the
flow of ventilation air as well as for ease of maintenance and service. NOTHING is to be stored in the interior of the fryer‟s

cabinet except the filter tub assembly.

1. A means must be provided for any commercial, heavy duty-cooking appliance to exhaust combustion wastes outside of the

building. It is essential that a fryer be set under a powered exhaust vent hood or that an exhaust fan be provided in the wall

above the unit, as exhaust temperatures are in the vicinity of 400˚F (204˚C).

NOTE: Strong exhaust fans in a hood or in the overall air conditioning system can produce slight air drafts in the room,

which can interfere with burner performance and be hard to diagnose. Air movement should be checked during

installation and if burner problems persist, make-up air openings or baffles may have to be provided in the
room.

2. Exhaust temperature, in addition to the open tank of hot oil, make the storage of anything on shelving over or behind the

fryer unsafe.

3. Filters and drip troughs should be part of any industrial hood, but consult local codes before constructing and installing any

hood.

4. Provisions must be made for an adequate supply of fresh air and adequate clearance must be maintained for air openings