Safety Instructions
INST REF:IN274-3
DATE: 09/07/19
5
Safety Instructions
IMPORTANT
PLEASE READ INSTRUCTIONS FULLY BEFORE USE
INSTALLATION INSTRUCTIONS
IMPORTANT- YOUR ATTENTION IS DRAWN TO THE GAS SAFETY REGULATIONS. THIS
APPLIANCE MUST ONLY BE USED IN A WELL VENTILATED AREA. IT IS
RECOMMENDED THAT A MINIMUM AREA OF 450mm² PER 1 Kw (3400 Btu/HR) OF
TOTAL INPUT MUST BE ALLOWED. PARTICULAR ATTENTION SHOULD BE PAID TO
THE SUPPLY OF CLEAN FRESH AIR AT LOW LEVEL TO THE APPLIANCE.
Attention is drawn to the requirement of the fryer to be fixed to the floor by means of
fixing holes in the flanged feet.
The data plate on the rear of the appliance must be checked to ensure the appliance is
suitable for the gas supply available. This appliance must be installed in accordance
with the rules in force.
Read the user instructions, read the installation instructions and ensure the correct
ventilation requirements are met. Attention should also be drawn to the need for regular
servicing.
In normal use parts of the catering equipment may become hot, suitable precautions
must be taken to avoid accidental burns, therefore the appliance should be positioned to
minimise the risk of accidental touching. It is the responsibility of supervisors to warn
users of this and ensure the operators of this equipment are trained in safe operation of
this appliance. It is recommended the appliance be fitted below a ventilating hood,
preferably of the extractor type, incorporating a grease filter.
All commercial gas catering equipment is recommended to be mounted below an
extraction canopy. Please consult a ventilation engineer or refer to Guidelines DW172
to calculate the ventilation requirements for cooking areas containing different pieces of
gas catering equipment.
