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INSTALLATION
WARNING
Fire, Injury, Death Hazard
This equipment must installed by a qualified installer in
accordance with all federal, state and local codes. Failure to
install this equipment properly can result in injury or death.
Applicable Codes and Standards
United States
Vollrath recommends all commercial cooking equipment be provided
with a ventilation system in compliance with NFPA96.
• Cooking equipment that uses or produces grease (e.g. fryer,
griddle), must be provided with hoods that are designed to capture
grease and provide fire protection.
• Equipment must be installed in accordance with the requirements
and approval of the AHJ "Authority Having Jurisdiction."
Clearance Requirements
• Minimum clearance from combustible construction:
6
(15 cm) from the sides and back of the fryer
"
• Minimum clearance from surface flames from adjacent equipment:
16
(40.6 cm)
"
Environment Requirements
• Must not be installed under combustible materials.
• 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.
• Locate the fryer in a place where it cannot be pushed off the
countertop.
• Keep the area surrounding the fryer clear of combustible materials.
• Keep the area at the front of the fryer clear for unobstructed access
during operation.
Electrical Requirements
• Single Fryers: One dedicated 20 Amp circuit with a single outlet
• Dual Fryers: Two separate dedicated 20 Amp circuits with a single
outlet for each fryer head
Unpack the Equipment
1. Remove all packing material and tape, as well as any protective
plastic from the equipment.
2. Clean any glue residue left over from the plastic or tape.
3. Save the original packaging. Use this packing to ship the product if
repairs are needed.
Clean the Equipment
This equipment must be cleaned prior to use. Failure to clean surfaces
before using the unit could cause food contamination. See "Cleaning"
in this manual.
2
FEATURES AND CONTROLS
D
C
B
A
A
Well. Holds the oil and is where the cooking takes place. A
heating element is suspended in this component.
B
Lifting Handles. Used to lift the well in and out of the unit for oil
disposal and cleaning.
C
Heating Element. This is what heats the oil or lard.
D
Pilot Light. Indicates the element is heating. The light will go
out when the oil reaches the set temperature. The light will cycle
on and off as the unit heats to maintain temperature. This is not
an ON/OFF light.
E
Temperature Control dial. Used to set or adjust the
temperature of the well. The numbers on the dial correspond
with the oil temperature. The "0" position is off.
F
Over Temperature Reset Switch and Cover. Remove cover to
access the reset switch. If the oil reaches a temperature of
430°F (221°C) this switch cuts power to the unit
G
High Oil Level. This is the maximum level mark for the well. Do
not fill with oil above this mark because it may cause oil to
overflow the well after the basket of food has been added.
H
Low Oil Level. This is the minimum level mark for the well. Do
not operate with oil below this level as the oil may overheat and
start a fire.
®
Cayenne
Standard-Duty Electric Countertop Fryers Operator's Manual
E
F
G
C
H
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