User Manual
Gas Fryer Operation & Care Manual • 12
OPERATION
OIL/SHORTENING REQUIREMENTS
TheASF-75Grequires73-pounds(33kg)ofoilor
shortening in the frypot and the ASF-60G requires
62-pounds(28kg)ofoilorshortening. Use only
quality, high-grade oil/shortening in the fryer. The high
moisture content of many lower grade shortening will
resultinexcessivefoamingandboilover.Thecoldoil/
shortening level requirement for the fryer is indicated
below.
NOTE: Always maintain the proper level of
shortening by adding fresh oil/shortening
to the frypot whenever needed.
Check the quality of the oil/shortening in the frypot on a
daily basis for signs of deterioration. Use an approved test
kit.Signsofshorteningdeteriorationincludeexcessive
boiling, smoking, foaming, bad taste, and rancid odor.
Discard any shortening before it degrades to the point
ofaffectingproductquality.Alwaysltertheoilona
regular basis and keep the frypot clean.
Remove ice crystals and ensure that food is dry before
frying.Excessivewaterandicecancauseoiltosplatter
oroverow.Donotoverllthebasket.Foodneedstobe
surrounded by oil for best frying results.
Maximumshorteninglifeisachievedbyloweringthe
temperatureofthefryerto250°F(121°C)wheneverthe
fryer is not being used. This is an automatic program
function through the control program designation of
“IdleMode.” The factory default is set at a period of 30
minutes of non use before triggering a
temperature decrease, however; this time
period can be adjusted between “0”and
“60”minutes.(see programming the
control)
30:00
IdleMode
OIL/SHORTENING REQUIREMENTS
CAUTION
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
WARNING
FAILURE TO PLACE SOLID SHORTENING
DIRECTLY ON THE BOTTOM OF THE
FRYPOT CAN CAUSE SERIOUS
EQUIPMENT DAMAGE.
CAUTION
ENSURE THERE IS NO WATER IN THE FRYPOT
BEFORE FILLING WITH OIL/SHORTENING. WHEN
COOKING COMPOUNDS ARE HEATED TO COOKING
TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE
OIL TO SPLATTER AND MAY BE A BURN HAZARD.
CAUTION
FIRE OR EQUIPMENT DAMAGE CAN RESULT FROM
IMPROPER SHORTENING LEVELS. THE LEVEL OF
SHORTENING MUST ALWAYS BE ABOVE THE HEAT
EXCHANGERS WHEN THE FRYER IS OPERATING.
THE REQUIRED SHORTENING LEVEL MUST ALWAYS
BE ABOVE THE MINIMUM HOT OIL FILL LINE.
DANGER
The flash point of shortening
occurs at a lower temperature
the longer the shortening is
used. Discard any shortening
showing signs of deterioration
to avoid serious burns, fire,
and property damage.
FRONT
MAXIMUM HOT
OIL FILL LINE
MINIMUM
HOT OIL FILL LINE
TOP BEND INSIDE
OIL KETTLE
COLD OIL
FILL LINE
fryer cross-section
oil/shortening levels
CAUTION
Cold oil or shortening expands as
the temperature increases. To avoid
injury and equipment damage, allow for
expansion by fi lling to the cold oil fi ll line.