New Restaurant Guide

EQUIPMENT INSTALLATION GUIDE

Plumbing Contractor 1. If gas grills, assemble and connect gas manifold to flexible gas connection provided insuring easy removal of grill. 2. Ensure proper gas pressure is present. 3. Bleed air from gas line and flexible gas line

Grill FASC 1. Start-up and calibrate grills. 2. Check out temperature and gap settings.

3. Ensure platen travel path is not hindered by internal hood structure. 4. Train restaurant operations on proper operations and care of grills.

Owner Operator 1. If final connections were not possible during installation week, arrange for start-up of grills with FASC. 2. Ensure product is in restaurant for FASC start up and calibration.

LOV Fryer

KES Installer 1. Notify the FASC when they will be needed, based on site conditions upon arrival. 2. Uncrate fryers and accessory kit. 3. Remove accessory kit and inventory all contents. 4. Insert filter pad or filter paper pan in filter unit. Note: pan packed separately. 5. Level fryers under hood. 6. Move into place and ensure proper fit. 7. Direct electrical contractor to connect power and interlock cord sets provided. 8. If gas fryer direct plumber to connect gas. 9. Coordinate and arrange actual start-up if final connections are possible during installation. 10.When notifying the FASC ensure that they are told that a LOV fryer has been delivered.

Electrical Contractor 1. Connect exhaust fan electrical power connections and interlocks. 2. Test and check fan interlock circuit for proper operation with fryer(s).

Plumbing Contractor 1. If gas fryers, assemble and connect gas manifold to flexible gas connection provided. 2. Ensure proper gas pressure is present.

Fryer FASC 1. FASC is to perform a start-up that will take two hours per fryer. 2. Check out temperature and vat settings. 3. Immediately after start-up the FASC is to perform LOV fryer training.

Owner Operator 1. If final connections were not possible during installation week, arrange for start-up of fryer with FASC. 2. Boil-out, fill with shortening and calibrate fryers. 3. Notify RTI if the location is a bulk oil location. RTI will require additional time for fryer start-up. Ensure RTI is connected and functional prior to Fryer FASC arriving for fryer start-up.

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