Gas Pressure Fryer
Operation
15
Care of the Shortening
Solid shortening should always be returned to the filter vat while in the liquid state. If this is not done, it will have
to be heated to a liquid state. When using solid shortening, the fryer must be equipped with a pump heater. After
filtering with solid shortening, the filter lines must be completely emptied of shortening. The pump heater will take
care of any residual shortening in the pump, but cannot melt all of the shortening in the filter lines. The pump
heater accessory may be purchased separately from BKI.
To extend the life of your shortening, for the best possible flavor in your products, and for economy and efficiency
of operation, we urge you to follow these recommendations:
1. Use only high-quality frying shortening without additives, of low moisture content and with a high smoke
point.
2. Press excess moisture from products before breading. The more moisture released in the shortening, the
quicker it will break down.
3. Filter at least once a day or once every three loads during frequent cooking.
4. Clean any residue or crust formations from the sides and bottom of the pot each time you filter the
shortening.
5. Add fresh shortening as needed to maintain the proper shortening level
TO THE FILL MARK ON THE
POT WALL
.
6.
DO NOT HOLD SHORTENING AT HIGH TEMPERATURE
when the fryer is not in use. If you expect an
elapsed time of one hour or more between cooking, close the lid and press the “0” button on the BLG-FC
model. On Models BLG
and BLG-F, set the thermostat to 150º F.
7. Shortening changes are determined by the quantity and type of food prepared. Excessive boiling and
foaming are definite signs of shortening breakdown.
8. After you have finished frying for the day, filter the shortening and replace the filter pad. Also, thoroughly
clean the pot of sediment and crumbs and empty the condensate pan.
9.
IMPORTANT
!
Before the first cooking operation each day, stir the shortening freely while it is heating to
provide a balanced shortening temperature for excellent results with the first cooking. Failure to do this
can result in a crusty skin on the product surface with an undercooked product internally. In addition, in
some cases, failure to stir the shortening while it is initially heating may cause the HI-LIMIT safety to
disable the power due to a false overshoot condition.
