All stainless steel insulated
external panels
304 stainless steel ripple base easy clean pan design
10yr gold star limited warranty on stainless pans
Cookon design burners
Gold contact thermostat controls
Overtemp safety cut out
Removable basket holder
1 baskets per pan
Fish plate
Night lid
Rear castors
Adjustable front legs
KBC-1S or KBE-1S oil
filter machine
Stainless steel joining strip
Extra Baskets
GAS TYPE
Natural or LPG
(Specify when ordering)
GAS CONNECTION
¾” (BSP) male
GAS RATINGS
FFR-1-300S @ 36MJ/hr
FFR-2-300S @ 72MJ/h
COOKING CAPACITY
FFR-1-300S @ 16kg/hr
FFR-2-300S @ 32kg/hr
*cooking capacity based on frozen product @ – 18°C cooked per hour
DIMENSIONS (MM)
FFR-1-300S: 345 x 753 x 1095
FFR-2-300S: 690 x 753 x 1095
OIL CAPACITY
FFR-1-300S @ 25ltrs
FFR-2-300S @ 50ltrs
AUSTRALIA’S BUSIEST KITCHENS RELY ON COOKON
Fryer Arrival and Installation
Upon arrival, carefully inspect the appliance for concealed damage. Immediately report any damage to the manufacturer. Remove any plastic protection film from the stainless steel surface. Proper installation is essential for efficient and trouble free operation. Any alteration to the equipment voids the warranty.
Installation must be carried out only by an authorised person. Installation must be made in accordance with Australian Standard AS/NZS 5601 (Gas Installations),AS1668.2 (Extraction Canopy Installation Code) and all other Local Authority Codes.
The following procedure must be carried out on this appliance:
Remove all plastic film from the stainless steel panels along with any plastic film, glues, etc.
Ensure the surface on which the appliance is to be mounted on is of sufficient strength to support the appliance.
Ensure that the appliance is level when situated in its operating position and that the unit is secured accordingly to comply with required appliance installation codes.The appliance area must be kept clear of any combustibles.
AUSTRALIA’S BUSIEST KITCHENS RELY ON COOKON
Fryer Maintenance
- 2 x Manometers or digital pressure testing equipment to 10kPa.
- 1 x Digital multimeter.
- 1 x Digital temperature meter (accurate to 1 degree Celsius).
- 1 x 300°C immersion probe.
- 1 x 300°C oven probe.
- 1 x Number drill set and number drill sizing chart.
- Test points and bubble leak equipment.
- 1 x Electronic gas leak detector.
- Service tools, spanners, etc.
- Gas thread tape and sealant.
- Work method statements and work safe procedures.
- Safety gear (i.e. gloves, mats, etc.) are required if working on live electrical equipment.
- The service and technical manual.
AUSTRALIA’S BUSIEST KITCHENS RELY ON COOKON
CLEANING & MAINTENANCE
GENERAL
To ensure that the unit operates efficiently and has a long operational lifetime, it must beproperly maintained and cleaned regularly. The appliance must be kept clean during the working day and must be thoroughly cleaned at the end of each day.
STAINLESS STEEL
The only cleaning generally required on stainless steel surfaces is to wipe the surface with a cloth and mild dish-washing liquid as follows:
- Gently sponge the area to be cleaned, with a cloth and cleaning solution
- Wipe the surface dry with an absorbent dry cloth.
- Persistent stains may require vigorous rubbing with a sourer or with a creamed powder cleanser.
- Allow the appliance to cool down to ambient temperature by natural means.
PILOT BURNER ZIP TUBE
Brush with a wire brush daily after use or as often as required. Brushing will keep the holes in the burner open and reduce flame failure.
CONTROL PANEL
Wipe with a cloth dipped in warm cleaning solution as detailed above. The knobs of the burner controls can be removed by pulling them out.
WARNING
Aerosol sprays such as stove cleaners, insect sprays, etc. must NOT be used in the vicinity of this appliance whilst it is in operation, as they can cause corrosion of the metal surfaces.
Contact Us Today
For more information on our commercial kitchen equipment suppliers, contact us today or call us on (07) 3267 1133.
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