Frymaster GF14 - Manual (Page 6)

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1.2 Safety Information
Before attempting to operate your unit, read the instructions in this manual thoroughly.
Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the
ones below.
CAUTION
boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.
CAUTION
Example of a CAUTION box.
WARNING
boxes contain information about actions or conditions that may cause or result in dam-
age to your system, and which may cause your system to malfunction.
WARNING
Example of a WARNING box.
DANGER boxes contain information about actions or conditions that may cause or result in injury to
personnel, and which may cause damage to your system and/or cause your system to malfunction.
DANGER
Hot cooking oil or shortening causes severe burns. Never attempt to move a fryer
containing hot cooking oil/shortening or to transfer hot cooking oil/shortening from
one container to another.
1.3 Equipment
Description
The GF14 and GF40 Series gas fryers are designed for all-purpose frying. Other than the capacity of
the frypot, both fryers are virtually identical. The GF14 model holds up to 40 lbs. (20 liters) of
cooking oil or shortening. GF40 fryers hold up to 50 lbs. (25 liters). Both models must be manually
filtered or filtered with a portable filtration unit such as the Frymaster PF50 portable filter.
These fryers use a millivolt temperature control circuit, which requires no external power.
Both models use an open-pot design with no tubes and have a hand-sized opening into the deep cold
zone, which makes cleaning the frypot quick and easy.
The fryers require installation of legs or optional casters at point of use. All fryers are shipped with
a package of standard accessories. Each fryer is adjusted, tested, and inspected at the factory before
crating for shipment.
Frypots are constructed of welded, heavy-gauge stainless steel or cold-rolled steel. Heat is supplied
by a burner assembly having multiple gas jets, which are focused on deflectors (commonly referred
to as “targets”) located around the lower side of the frypot. The deflectors concentrate the heat
produced by the burners on the bottom of the frypot.