viii
Safety
GBF-50 Fryer
• The appliance must remain in an upright position.
• Exercise care when removing the unit from shipping pallet.
• DO NOT operate the appliance, unless its components, controls and their intended function are fully understood
(see Section 3), then closely follow the procedures and instructions presented in this manual to avoid equipment
damage or malfunction.
• Exercise caution when operating and cleaning. To avoid personal injury, wear thermal protection (gloves or
mitts) while tending the appliance. Certain parts of fryer will become very HOT during operation; temperatures
inside the cabinet may exceed 150°F/65.5°C and cooking oil temperature is in excess of 330°F/166°C.
• Placing foods containing excessive moisture into hot oil, or attempting to load quantities of food product that
are in excess of recommended batch sizes can cause a “surge boil”, resulting in an overflow of HOT cooking oil.
Exercise due care when loading food, proceeding slowly to observing how oil is reacting before continuing.
• Be sure the appliance is positioned in a stable, safe location with the casters in the locked position. DO NOT
operate appliance if not secured. Some jurisdictions may require special anchoring for this type appliance;
check local code.
•
Allow the appliance to cool for at least 15‐20 minutes before cleaning or servicing.
•
This appliance is for professional use only and is to be operated by qualified personnel. It is not intended for use
by persons (including children) with reduced physical, sensory, or mental capabilities, or those lacking
experience and knowledge, unless they have been given adequate instruction and/or supervision concerning its
operation by a person responsible for their safety. NEVER allow children in the vicinity of this appliance while in
operation.
• Kitchen areas in which fryers are operated must be provided with adequate ventilation systems to remove
grease‐laden vapors and provide for fresh air return. Such systems must comply with local building, health and
fire codes, and have approval of authorities having jurisdiction.
• Prior to sale and customer consumption, cooked food products must be maintained at a minimum temperature
of 150°F/65.5°C, or in accordance with governing health regulations.
• Failure to comply with CAUTION notices may result in minor to moderate personal injury, damage to equipment
or property, and potentially void the warranty.
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