INDEX
009_03 - GAS FRY TOP
3 · 20
1 Diagram 4
2 Characteristics of the appliances 9
3 Technical data 9
4 Installation instructions 11
4.1 Safety rules 11
4.2 Structure, framework and safety devices of the appliances 11
4.3 Assembly 11
4.3.1 Installation premises 11
4.3.2 Statutory regulations and technical requirements 11
4.3.3 Installation 11
4.3.4 Gas connection 11
4.3.5 Smoke extraction 11
5 Operation preparation 12
5.1 Preparation and Start-up 12
5.1.1 Start-up 12
5.1.2 Check of power 12
5.1.3 Checking the input pressure 12
5.1.4 Power check with volumetric method 12
5.1.5 Power check for operation with liquid gas 12
5.1.6 Operation control 12
5.1.7 Check of pilot flame 12
5.1.8 Checking the primary air 12
5.1.9 Operator training 13
5.1.10 Conversion and adjustment 13
5.1.11 Replacement of burner injector 13
5.1.12 Replacement of burner injector fry top 2 controls 600 13
5.1.13 Replacement of burner pilot injector 13
5.1.14 Adjusting the pilot burner fry top 2 controls 600 13
5.1.15 Setting reduced capacity power 14
5.2 Maintenance 14
5.3 Replacing parts 14
5.3.1 Gas cock 14
5.3.2 Gas valve 14
5.3.3 Thermocouple 14
5.3.4 Plug 14
5.3.5 Plug fry top 2 controls 600 14
6 Instructions for use 15
6.1 Safety, cleaning and repair rules 15
6.2 Start-up smooth and grooved plate 15
6.2.1 Lighting pilot burner 15
6.2.2 Lighting the main burner and temperature adjustment 15
6.3 Start-up chrome plate 15
6.3.1 Lighting pilot burner 15
6.3.2 Lighting the main burner and temperature adjustment 15
6.4 Cleaning and taking care of the machine 16
6.5 Turning the appliance off in case of breakdown 16
6.5.1 What to do in case of failure 16
6.5.2 What to do in case of prolonged period of disuse 16
6.6 Appliance care and frequency of maintenance 16
6.7 Recommendations for handling “stainless steel” industrial
kitchens 16
6.7.1 Useful information on “stainless steel” 16
6.7.2 Warnings and advice for maintenance of “stainless steel”
appliances 16
6.7.3 WEEE Directive 17