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7
User Manual
PROBLEM
PROBLEM CAUSE
Excessive & Premature Foaming
Greasy Food / Excessive Frying
Compound Absorption
Objectionable Odor or Flavor of Frying
Compound
Objectional Flavor of Fried Food
Excessive Smoking of Frying Compound
Excessive Darkening of Frying Compound
Frying Compound Won’t Hold Heat
Food Crust Color Not Brown
Rapid Breakdown of Frying Compound
Contamination of Fryer Compound (Due to salt or other foreign material) Improper Preparation of Food Inadequate Frying Compound Turnover High Moisture Content in Food Being Fried Improper Draining of Food After Frying Overloading Fryer Frying Temperature Too Low/Underheating (Check Thermostat) Frying Temperature Too High/Overheating (Check Thermostat)
Troubleshooting Guide