Programming instructions

Collectramatic
®
Fryers – Very Low Pressure/Temperature – LP46, LP56
23
www.winstonind.com
800-234-5286
FRESH FOOD
GUIDELINES
FRESH FOOD PRODUCT
CHICKEN
Crisp Finish, 8 or 9 pc., 2
1
/ 2 lbs. 14 min. 310˚F 154˚C Pressure
Crisp Finish, 8 or 9 pc., 2
3
/ 4 lbs. 15 min. 310˚F 154˚C Pressure
Medium Finish, 8 or 9 pc., 2
1
/ 2 lbs. 14 min. 300˚F 149˚C Pressure
Medium Finish, 8 or 9 pc., 2
3
/ 4 lbs. 15 min. 300˚F 149˚C Pressure
Soft Finish, 8 or 9 pc., 2
1
/ 2 lbs. 15 min. 290˚F 143˚C Pressure
Soft Finish, 8 or 9 pc., 2
3
/ 4 lbs. 16 min. 290˚F 143˚C Pressure
Double Breaded Extra Crisp, 2
1
/ 2 lbs. 15 min. 310˚F 154˚C Lid Open
Double Breaded Extra Crisp, 2
3
/ 4 lbs. 16 min. 310˚F 154˚C Lid Open
Whole Chicken Wings 13 min. 310˚F 154˚C Pressure
(Half to full load)
Disjointed Chicken Wings 12 min. 310˚F 154˚C Pressure
(Drummette type)
Breaded Chicken Strips 7 min. 310˚F 154˚C Pressure
Breaded Chicken Nuggets 7 min. 310˚F 154˚C Pressure
OTHER FOODS
Potato Wedges, 6 or 8 cut 12 min. 310˚F 154˚C Lid Open
Refrigerated Biscuits-small 5 min. 310˚F 154˚C Lid Open
(cook in basket)
Refrigerated Biscuits-large 6 min. 310˚F 154˚C Lid Open
(cook in basket)
Breaded Fish Filets, 3 to 4 oz. 4 min. 310˚F 154˚C Pressure
Breaded Fish Filets, 4 to 5 oz. 5 min. 310˚F 154˚C Pressure
TURKEY
Whole Fresh Turkey, 12 to 14-lbs. 4 min. 290˚F 143˚C Pressure
Per lb.
4.5 min. 290˚F 143˚C Lid Open
Per lb.
Fry submerged, with pressure, at 290˚F (143˚C) for 4 minutes per lb. To open fry,
increase cook time to 4
1
/ 2 minutes per lb. Check for a finished temperature of at least
175˚F (79˚C) at thigh joint. Turkey should be nicely browned and crisp, with a very
moist and tender inside. For open frying, add
1
/ 2 minute per lb. We have a special
basket for 6 head fryers that will allow you to fry two 12-14 lb. turkeys per load.
These are meant to be guidelines only and may require small adjustments to times
and temperatures to arrive at the doneness and texture you desire.
TEMP ˚F TEMP ˚C MODE
TIME