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Operating instructions

ManualsBrandsAlto-Shaam ManualsFood WarmerHN2-48/P
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Ga s Fr yer Op er a ti on & Ca re M an ua l • 12
O P E R A T I O N
O
IL/SHORTENING REQUIREMENTS
The ASF-75G requires 73-pounds (33 kg) of oil or
shortening in the frypot and the ASF-60G requires
62-pounds (28 kg) of oil or shortening. Use only
quality, high-grade oil/shortening in the fryer. The high
moisture content of many lower grade shortening will
result in excessive foaming and boil over. The cold
oil/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
d
aily basis for signs of deterioration. Use an approved test
kit. Signs of shortening deterioration include excessive
boiling, smoking, foaming, bad taste, and rancid odor.
Discard any shortening before it degrades to the point of
affecting product quality. Always filter the oil on a regular
basis and keep the frypot clean.
Remove ice crystals and ensure that food is dry before
frying. Excessive water and ice can cause oil to splatter or
overflow. Do not over fill the basket. Food needs to be
surrounded by oil for best frying results.
BASIC CONTROL
Maximum shortening life is achieved by turning the fryer
stations off when not in use. In multiple-station units, heat
only the component fryers necessary to meet cooking
needs.
DELUXE CONTROL
Maximum shortening life is achieved by lowering the
temperature of the fryer to 250°F (121°C) whenever the
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)
FIRE OR EQUIPMENT DAMAGE CAN RESULT
FROM IMPROPER SHORTENING LEVELS.
THE LEVEL OF SHORTENING MUST ALWAYS
BE ABOVE THE HEATING ELEMENTS WHEN
THE FRYER IS OPERATING.
THE REQUIRED SHORTENING LEVEL
MUST ALWAYS BE ABOVE THE
MINIMUM HOT OIL FILL LINE.
MAXIMUM HOT OIL FILL LINE
M
INIMUM
H
OT OIL FILL LINE
TOP BEND INSIDE
OIL KETTLE
FR
O
NT
OF KETTL
E
3 0 : 0 0
IdleMode
COLD OIL or SHORTENING EXPANDS AS
THE TEMPERATURE INCREASES. TO AVOID
INJURY AND EQUIPMENT DAMAGE ALLOW
FOR EXPANSION BY FILLING
1
/
2
" (13mm)
BELOW THE MAXIMUM HOT OIL FILL LINE.
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.
FAILURE TO PLACE SOLID SHORTENING
DIRECTLY ON THE BOTTOM OF THE
FRYPOT CAN CAUSE SERIOUS
E Q U I P M E N T D A M A G E .
OIL/SH ORTENING
LEVELS
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.
FLASH
POINT
O I L / S H O R T E N I N G R E Q U I R E M E N T S