Specifications

-11-
OPERATION
CARE OF FRYING FATS AND OILS
Fats and oils are unstable compounds. Even the best will break down to some extent in
the fryer when subjected to heat and moisture. Follow the DO’s and DON’Ts below to
reduce the cost of replacing excessive amounts of frying medium.
DO DON'T
Use a good quality life hydrogenated
shortening or high grade oil.
Don't use cheap fats or dripping which
sometimes breaks down within one or
two days.
Use the recommended oil temperatures.
Most Foods can be fried below 180°C.
Don't overheat the frying medium. No
food needs a temperature more than
195°C.
Have rapid TURNOVER of the frying
medium. This means the rate at which
fresh medium is added to the old medium
in the tank.
Don't salt the food before cooking. Salt
accelerates breakdown when in contact
with the cooking medium.
Filter the medium daily or more often if
necessary, to remove crumbs and other
sediment in the tank.
Don't leave any trace of detergent or
cleaner after cleaning the fryer. Rinse
and dry the tank thoroughly before
re-filling.
Clean the fryer each time the oil / fat is
filtered to keep it free from gum.
Don't overload the fryer with large
batches of wet foods.
Turn the fryer temperature down to
approx 140°C during idle periods and
cover tank with lid to help retain heat.
Don't leave the fryer set at high
temperatures during idle periods. This
will speed the deterioration of the oil.