FRONT VIEW BACK VIEW
KEEP THIS AREA CLEAR
14. EXHAUST GAS FLUE
16. COOLING SLOT
23. DATA PLATE
LIFT MOTOR
ACCESS
23. GAS CONNECTION
22. ELECTRICAL
CONNECTION
UPPER CONTROL PANEL
LOWER CONTROL PANEL
FRONT ACCESS DOOR
BURNER ASSEMBLIES
GAS VALVES
FRYPOT
4
EQUIPMENT INSTALLATION AND SET-UP
A. INITIAL INSTALLATION
1. A single WFGA-60FS gas-fired fryer requires a minimum of 500 cubic feet per hour (12 CFM)
exhaust air, measured at the exhaust hood ventilator fan. Supply ventilation for the kitchen
must have sufficient capacity to prevent a negative-pressure condition.
DO NOT obstruct or restrict ventilation and make-up air required to support combustion.
2. Setup the FRYER only on a firm, level surface. Clearances from all combustible and non-
combustible construction is 1” minimum. The area around the fryer must be kept clear of
flammable and combustible materials.
3. LEVELING: Verify that the fryer sits firmly ON BOTH CASTERS AND ON BOTH LEGS.
With a spirit level, check that the fryer is level front-to-back and side-to-side. With the
adjustable legs, adjust as required to level the fryer.
4. DO NOT obstruct the flow of the two exhaust flues (item 14) at the top rear of the fryer. It is
especially critical that gas supply piping and electrical supply cord and/or receptacle be routed
away from the path of the hot combustion fumes.
5. This fryer must be installed and operated under a ventilation hood conforming to all applicable
local codes. Combustion fumes must be vented in accordance with local codes.
6. Cooking and cleaning functions require unobstructed access. The frypot, control panels,
cooling slot (item 16) and front access door must be maintained free from obstructions.
The rear access panel must be accessible for maintenance.
