Owner’s Manual
Countertop Fryer
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com
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BEFORE tURNING tHE BURNER ON
1. Fill the vessel with a liquid oil up to the "Level" marking.
2. Do not operate fryer without oil in the vessel.
3. Do not overfill the vessel.
LIGHtING
1. Before attempting to light this appliance, the door if so equipped, shall be open.
2. Turn the appliance manual gas shut-off valve to the OFF position.
3. Turn the combination gas control knob to the OFF position.
4. Turn the thermostat control to the OFF position.
5. Wait 5 minutes.
6. Turn the appliance manual gas shut-off valve to the ON position.
7. Turn the combination gas control knob to the PILOT position.
8. Light the pilot with a match while depressing and holding the combination gas control knob until the pilot remains
lit upon releasing the gas control knob.
9. Turn the combination gas control knob to the ON position.
10. Turn the thermostat control knob to the desired temperature to turn burners ON.
11. Ensure that the door is closed during operation.
12. For complete shutdown, repeat steps 2, 3, and 4.
LIGHTING INSTRUCTION is located on
the lower inside of the left side panel.
The installation instructions contained here are for the use of qualified
installation and service personnel only. Installation or service by other
than certified / licensed personnel will void the warranty and will result
in damage to the oven and/or injury to the operator.
WARNING
!
OPERAtING INStRUctIONS
FRYING WItH SHORtENING
The type of fat that you use in frying influences many qualities of the finished product such as flavor, texture, shelf life and nutritional
attributes. How often you use the fryer – and the temperature that you cook at - will determine how long the fryer oil can be used
– most can last up to 100 hours.
Depending on the menu and local eating patterns, fryers will usually be operated at full capacity for a few hours a day, intermittently
for a few hours and be idle the reminder of the time. Operating a fryer on an intermittent basis is the primary reason that frying oil
must be discarded and replaced periodically. During the idle and low production periods, the oil is subjected to thermal and oxidative
stress more than it is during the active frying process. If fryers were operated without interruption and oil was filtered regularly, frying
oil would rarely need to be discarded.
Oil and shortening are two types of fat that are typically used in commercial deep fryers. Shortening comes in tubs or bricks
and quickly melts down to a liquid for frying purposes – however, it is not used as much now, because it is high in calories and fat.
Healthier fry oils like vegetable, canola, and the like are more commonly used in restaurants.
When deep fat frying, remember to never operate the fryer with the tank empty. The burners used in fryers are very powerful –
mainly to quickly heat the oil and to help recover heat during the cooking process. This power can damage a fryer tank, because the
metal of the tank – which is usually cooled by the oil – expands and this expansion could stress and fracture the welds.
So, the tank must be filled with water or cooking oil/shortening before lighting the burners. The bottom line is that failure to do so
will damage the tank and may even cause a fire.
To deep fry with shortening, always start with an empty and/or cleaned-out tank and melt the shortening on the stove - carefully
pouring it into the tank. That way, you can be sure the shortening is in full contact with the fryer tank metal – eliminating the
potential of weld fracture from dry firing.
