Henny Penny 323 - Manual (Page 2)

Model OFE/OFG-321,322,323,324
2-3. SELECTING THE
The proper location of the open fryer is very important for
LOCATION the duration, speed, and convenience. The location of the
open fryer should allow clearances for servicing and proper
operation. Choose a location which will provide easy
loading and unloading without interfering with the final
assembly of food orders. Operators have found that frying
from raw to finish, and holding the product in warmers
provides fast continuous service. Keep in mind, the best
efficiency will be obtained by a straight line operation, i.e.,
raw in one side and finished out the other side. Order
assembly can be moved away with only a slight loss of
efficiency.
To prevent severe burns from splashing hot
shortening, position and install fryer to prevent
tipping or movement. Restraining ties may be used
for stabilization.
To avoid fire, install the open fryer with minimum
clearance from all combustible and noncombustible
materials, 4 inches (10.16 cm) from the side and 4
inches (10.16 cm) from the back. If installed properly,
the open fryer is designed for operation on combustible
floors and adjacent to combustible walls.
Do not spray aerosols in the vicinity of this appliance
while it is in operation.
2-4. LEVELING THE OPEN
For proper operation, the open fryer should be level from
FRYER
side to side and front to back. Using a level placed on the
flat areas around the frypot collar, on the middle well, adjust
the casters until the unit is level.
2-5. VENTILATION OF OPEN The open fryer should be located with provision for venting
FRYER
into an adequate exhaust hood or ventilation system. This is
essential to permit efficient removal of the steam exhaust and
frying odors. Special precaution must be taken in designing
an exhaust canopy to avoid interference with the operation of
the open fryer. We recommend you consult a local
ventilation or heating company to help in designing an
adequate system.
211 2-2