Specifications

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4. DAILY OPERATION:
4.1 OPENING: At opening time, always
visually check the fryer for:
a. The combination or main gas valve is
“OFF”.
b. To light the fryer, see Section 3-6.
4.2 GENERAL USE OF THE FRYER:
a. For consistent quality product,
convenience and long-term savings, use
a high-quality liquid frying compound.
b. If using solid shortening, never melt a
block of shortening by setting it on top
of the heating tubes. This is dangerous
and can easily cause the vessel tube to
burn through, warp, or overstress the
welded seams.
c. Although 350°F (177°C) is the
recommended temperature for most
cooking operations, set the fryer at the
lowest possible temperature which
produces a high quality end product
while ensuring maximum life of frying
compound.
When the fryer is not in use, the
thermostat should be set lower than that
used during cooking. Light loads, too,
may be cooked at lower temperatures.
A good operator will experiment to
determine the optimum temperature and
load conditions for the various food
items to be cooked.
4.3 TURN ON PROCEDURES:
a. If fryer is empty, pour enough frying
compound into the vessel to fill the
vessel to the “oil level” line scribed on
the rear wall.
b. When using a solid shortening, either
melt it first, or cut into small pieces and
pack it below the heat tubes, around the
heat tubes, and on top of the heat tubes,
leaving no air spaces around the heat
tubes and being careful not to disturb
the sensing bulbs. Melt the shortening
by turning the burners “ON” for about
five or ten seconds, “OFF” for a
minute, etc. until the shortening is
melted. If you see any smoke coming
from the oil while melting this way,
shorten the “ON” cycle and lengthen
the “OFF” cycle. Smoke indicates
scorching which reduces the useful life
of shortening.
c. Turn the temperature controller to
350°F (177°C). In less than 30
minutes, the frying compound
temperature will stabilize and be ready
for production.
4.4 FILTERING:
a. The frying compound should be filtered
at least daily or even more frequently if
cooking is heavy. This assures the
longest life possible for the frying
compound, gives better taste to the food
being prepared and minimizes flavors
being transferred from batch to batch.
b. Position the filter under the fryer’s
drain pipe. Use a drain extension, if
needed, to make sure the hot oil flows
safely from the fryer to the filter.
c. When completing a filter cycle, always
close the red drain valve handle at the
fryer to avoid siphoning oil out of the
fryer into the filter.
CAUTION
WHEN FILTERING, NEVER LEAVE
THE FILTER UNATTENDED. THE
ACTION OF THE OIL MOVING
THROUGH THE LINES COULD KNOCK
A FLEXIBLE RETURN HOSE OUT OF
THE FRYER, SPRAYING HOT OIL AND
CAUSING SEVERE BURNS.