Programming instructions

Collectramatic

Fryers – Very Low Pressure/Temperature – LP46, LP56

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OPERATING

INSTRUCTIONS

CLAMSHELL BASKET LOADING

The procedure outlined below illustrates the loading process for chicken pieces.

Other food products should be loaded in a similar manner. Note opening in center of

shelves which is accentuated to show importance of not packing products in too

tightly, thus restricting cooking oil flow.

OPEN FRYING

Load basket shelves from top down, starting at shelf #2, then #3, etc. (Do not use

shelf #1 when cooking products that may float out of basket. Shelf #1 is basket lid.).

PRESSURE FRYING

Load basket shelves from top down starting at shelf #2, then #3, etc.

NOTES:

• Food pieces may touch but should not overlap.

• Use lower shelves when cooking less than full basket.

• Load shelves to allow good cooking oil flow around product.

• CAUTION: To help prevent product from sticking, before loading on

Clamshell Basket for the first time each day, using safety gloves, coat a

clean basket by dipping in hot cooking oil.

Six head clamshell basket shown loaded with chicken for pressure frying. Shelf #2 is

usually loaded with legs and thighs; shelf #3 - wings; shelf #4, 5, 6, - thighs, keels

and ribs; shelf #7 - thighs (Figure 6).

FIGURE 6