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4
Installation Guidelines
1. The fryer must not be installed under combustible materials
and the minimum clearance from combustible construction
must be 6” (15cm) from the sides and back of the fryer. The
area surrounding the fryer should be kept free and clear of
combustible materials.
2. All deep fryers must be installed with at least 16” (40.6cm)
space between the fryer and surface ames from adjacent
cooking equipment.
3. Equipment must be installed by qualied persons in accordance
with federal, state and local codes.
4. The fryer should be installed under a hood in accordance with
the latest edition of the Standard for Ventilation Control and Fire
Protection of Commercial Cooking Operations, NFPA 96.
5. If a re extinguisher is used for a ame-up of oil, be sure to keep
extinguisher at a distance of two feet from the fry well to avoid
splashing the oil.
6. Place the deep fryer so the front feet are at least 4 inches from
the edge of the counter top. This will reduce the chance for the
fryer to be accidentally pushed o the counter top.
7. Keep the area at the front of the fryer clear for unobstructed
access during operation.
8. Keep unit and power cord away from open ames, electric
burners, or excessive heat.
9. Use only grounded electrical outlets matching the nameplate
rated voltage.
10. Do not use an extension cord with this equipment.
11. Do not spray controls or outside of unit with liquids or
cleaning agents.
12. CAUTION: To reduce the risk of electric shock, cook only in
removable fryer container.
13. CAUTION: Use supply wire suitable for 75°C.
14. CAUTION: A suitable grease-collecting means must be in place
before operating appliance.
15. CAUTION: Risk of re or electric shock. Only operate this appliance
with the oil pot in place.
16. Use copper aluminum wire for power supply connections.
NOTE
In the case of the appliance malfunctioning, you must disconnect the
power supply prior to service by qualied technician.
The EFT-32 must always have both cords plugged in for proper
operation, or both cords unplugged prior to any maintenance or
service of the equipment.
NEVER leave one cord plugged in and one cord unplugged.
x
x Fire Hazard.
Overheated oil or oil vapors can ignite causing a re.
Monitor oil temperature, quality and level. Use and
maintain oil vapor removal system.
Heat oil carefully. If oil smokes, reduce heat. Do not leave unit unattended. If re
occurs, turn unit o, cover until cool. Do not put water on hot or aming oil. Do
not operate with oil below low oil mark. Dirty oil has a lower ash point. Replace
oil on a regular basis. Maintain correct oil level. Use an oil vapor removal system
(hood) to reduce oil and grease buildup on wall or ceiling surfaces.
WARNING
x
x Burn Hazard.
Do not touch hot liquid or heated surfaces while unit is
heating or operating.
Hot liquids and food can burn skin. Allow the hot liquid to cool before handling.
Do not drop or spill water into hot oil as it will spray or splatter the hot oil out
of the tank.
WARNING
CAUTION
HOT
1. Unit must only be used in a at, level position.
2. Change oil regularly or as necessary. (see "Operation" section on
page 6). Old dirty oil has a lower ash point than clean oil.
3. Fill to correct level with oil. Do not overll. (See items C & D in the
"Features and Controls" section on page 5).
4. Do not overll basket. Do not ll basket more than half full.
5. Hot oil is ammable - keep open ames away from hot oil and
oil vapors.
6. Unplug unit, turn it o, and let it cool before cleaning or moving.
7. Do not operate unattended.
8. Do not operate unit in public areas and/or around children.
9. The unit and/or oil may be hot even though the Power Light or
Temperature Ready Light is not on.
10. Do not operate if unit has been damaged or is malfunctioning
in any way.
11. Do not use with a damaged cord.
12. Do not access the Safety Reset Switch (see "Safety Reset Switch"
section on page 6) unless the fryer has overheated (oil reaches
430°F).
13. Do not clean the unit with steel wool.
14. Dispose of oil in an environmentally responsible manner.
Safety Precautions
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