4
c.
STANDARDS: All electrical cooking
appliances must be electrically
connected and grounded in accordance
with local codes, or in the absence of
local codes, with the latest editions of
the European Community (CE)
standards.
2.4
AIR SUPPLY & VENTILATION:
a.
The area around the fryer must be kept
clear to prevent any obstruction to
ventilation air flow as well as for
service and maintenance. Never use
the interior of the fryer’s cabinet for
storage.
b. A commercial, heavy-duty fryer
should be vented to the outside of the
building.
c.
Filters and drip troughs should be part
of any industrial hood, but consult
local codes before constructing and
installing any hood.
2.5
RECEIVING AND UNPACKING:
Check that the container is upright.
Unpack the fryer carefully and remove all
accessories from the carton. Do not
discard or misplace these, as they will be
needed.
After unpacking, immediately check the
equipment for visible signs of shipping
damage. If such damage has occurred,
contact the carrier and file the appropriate
freight claims. Do not contact the factory,
as the responsibility of shipping damage is
between the carrier and the dealer or end-
user.
If your equipment arrives damaged:
♦
File claim for damages immediately,
regardless of extent of damage.
♦
Visible loss or damage: Be sure this is
noted on the freight bill or express receipt
and is signed by the person making the
delivery.
♦
Concealed loss or damage: If damage is
unnoticed until equipment is unpacked,
notify freight company or carrier
immediately, and file a concealed damage
claim. This should be done within fifteen
(15) days of date of delivery. Be sure to
retain container for inspection.
NOTE:
Dean does not assume responsibility
for damage or loss incurred in transit
.
