Frymaster KSCF18G, Инструкция по установке, эксплуатации и сервисному обслуживанию

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KSCF18G COOL ZONE SERIES GAS FRYERS
CHAPTER 2: IMPORTANT INFORMATION
2-5
2.8 Conversion of Units
Pressure:
1 mbar = 10.2 mm water column (mm W.C.) = 0.4 Inch W.C.
20 mbar = 204 mm W.C. = 8 Inch W.C.
1 inch W.C. = 25.4 mm W.C. = 2.5 mbar
Heat Input:
1 kW = 3410 BTU/hr
100 BTU/hr = 0.0293 kW
Temperature:
0º Celsius = 32º Fahrenheit
Temperature in degrees Celsius = (Temperature in degrees Fahrenheit (F) – 32) x 0.555
100° Celsius = (212º Fahrenheit – 32) x 0.555
2.9 Restraining the Fryer
DANGER
No structural material on the fryer should be altered or removed to accommodate
placement of the fryer under a hood. Questions? Call the Frymaster Dean Service
Hotline at 1-800-551-8633.
1. Once the fryer has been positioned at the frying station, use a carpenter’s level placed across the
top of the frypot to verify that the unit is level, both side-to-side and front-to-back.
•
To level fryers equipped with legs, the bottom of the legs can be screwed out up to one inch for
leveling. Legs should also be adjusted so that the fryer(s) are at the proper height in the frying
station.
•
For fryers equipped with casters, there are no built-in leveling devices. The floor where the
fryers are installed must be level.
2. With the fryer level in its final position, install the restraints provided with the unit to limit its
movement so that it does not depend on or transmit stress to the electrical conduits/connections
or the gas supply line. Install the restraints in accordance with the provided instructions (see
illustration on the next page). If disconnected for service or other reasons, the restraints must be
reconnected before the fryer is used.
DANGER
Adequate means must be provided to limit the movement of this appliance without
depending on or transmitting stress to the electrical conduit. A restraint kit is
provided with the fryer. If the restraint kit is missing contact your local Frymaster
Factory Authorized Service Center (FASC) for part number 826-0900.