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CAUTIONS FOR ALL DEEP FAT FRYERS

NEVER LEAVE AN OPERATING FRYER UNATTENDED

REMEMBER HOT OIL IS DANGEROUS – 

RESPECT IT!

 WARNING – INSTALLATION  

•  Locate your fryer in a protected place so 

that it cannot be tipped over or knocked 
off its support.  A mechanical restraint 
should be installed to prohibit the fryer 
from tipping or moving. Consult your local 
codes for allowable methods of restraint.

•  Install an automatic fi re extinguisher over 

the fryer and in the exhaust duct.

• Be sure your power supply is installed
  properly and in accordance with the local
  and national codes.

• Install a shut-off switch or gas valve close 

to the fryer.  It must turn off the fryer 
immediately.

• Failure to add a mechanical restraint can 

result in oil splashing out and contacting 
the skin, leading to serious injury or death!

 WARNING – HOT OIL

• Hot oil is dangerous – Severe burns can 

result when hot oil contacts the skin.

• Hot oil is fl ammable – Keep open fl ames 

away from hot oil and its vapors.

• Never allow water or ice to get in hot oil. 

IT CAN EXPLODE!  

 WARNING - ENVIRONMENT

• Keep your fl oors clean and free of grease and 

all other substances so no one slips 
accidentally and contacts the hot fryer.

• Keep areas and fi lters clean above your fryers 

– Oil soiled lint or dust can ignite easily and 
fl ames will spread rapidly.

 WARNING – MAINTENANCE

• Have your equipment checked regularly to 

insure its safe and properly functioning.

• If your fryer starts to smoke or boil 

abnormally, cut off the power supply 
immediately and determine the reason for 
the smoking or boiling before attempting 
to use it again.

 WARNING – TRAINING

• Train all personnel to understand the haz-

ards of hot oil.  Instruct them on the proper 
action to take if something does not seem 
to be acting properly.

• Instruct your personnel on what to do if 

there is an oil fi re.  Do not use water on 
an oil fi re!  Use only fi re extinguishers of 
the approved type and never direct such 
extinguishers so as to blow the oil out of 
the oil container.

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Страница 4: ...ntacts the skin Hot oil is flammable Keep open flames away from hot oil and its vapors Never allow water or ice to get in hot oil IT CAN EXPLODE WARNING ENVIRONMENT Keep your floors clean and free of grease and all other substances so no one slips accidentally and contacts the hot fryer Keep areas and filters clean above your fryers Oil soiled lint or dust can ignite easily and flames will spread rapid...

Страница 5: ...o long at too low temperatures One answer to both problems is exact control of heat so that fat neither smokes up nor soaks up Of course no fat keeps forever Not only heat but air and moisture salt particles and crumbs of food work to break it down But you can slow up fat de terioration by maintaining proper temperatures and by draining your kettle filtering or straining the fat once or twice a day...

Страница 6: ...lops Breading 350 4 Shrimp Batter Some prefer soaking 1 2 hour in cold seasoned milk 350 3 Smelts Breading Cut spinal cord several 350 4 places to prevent curling MEATS Chicken Fried Steak Breading Sever all connecting membranes at one inch intervals to prevent curling 360 3 4 Cutlets Breading 350 3 4 Chops Breading 340 3 4 Meat Balls Breading or rolled in flour 340 4 6 Brains Breading 340 3 5 VEGE...

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Страница 8: ...Serial plate under ledge ...

Страница 9: ...2D 301007 1 Kettle Assembly 13 E3 9262 1 Back Element Housing 14 E3 7674 2 Angle Retainer 15 E3 9270 3 Plate Element Support 16 E3 9269 4 Bearing Pivot 17 2A 301005 1 Release Rod Assembly 17a 9572 NLA 1 Release Arm 18 E3 9276 1 Arm Pawl 19 2A 5401 2 Pin Cotter 20 2P 9274 1 Spring Release 21 Z1 301013 1 Pilot Light Assembly 22 301001 NLA 1 Top Assembly 23 2B 301042 1 Basket Assembly Right Hanger 24...

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