26
Fault
Possible Cause
Remedy
Rapid oil breakdown.
Inadequate frying oil turnover.
Adjust procedures to fry more food in the
fryer to increase the turnover.
Overheating of oil.
Check the setting of the thermostat with a
'Mercury In Glass' thermometer or
thermocouple.
Contamination.
Filter or strain the oil daily.
Poor cleaning procedures.
Clean the fryer each day or at least once a
week and rinse thoroughly. Dry the fryer
before use.
Presence of copper or brass in the
fryer equipment.
Remove all copper or brass fittings from
contact with the oil.
Overloading fryer.
Maintain 1-8 ratio of food to frying oil.
Food excessively moist.
Drain and dry the food before frying.
Overheating oil on ‘Standby’
mode.
Reduce temperature of frying oil between
93°C during idle (‘Standby’) periods.
Oil smoking.
Insufficient turnover of oil.
Maintain a minimum quantity of oil in the
fryer for more rapid turnover or increase
the quantity of food fried in the fryer.
Replace with fresh oil every 3 to 5 days.
Continual frying with excess
moisture on food.
Drain foods before frying, pat food dry.
Contamination of oil.
Filter or strain daily to remove
contaminants.
Overheating of oil.
Check the setting of the thermostat with a
'Mercury In Glass' thermometer or
thermocouple.
Rapid breakdown of oil.
Use stable frying oil.
Use of unrefined oils.
Dripping smokes at lower temperature than
refined and deodorised oils.
Darkening of oil.
Presence of salt on the food.
Salt foods after frying and away from the
fryer.
Foods dipped in batter high in
egg yolk.
Reduce egg content of the batter, replace
part egg with milk.
Contamination of oil.
Filter or strain oil daily to remove contami-
nants.
Poor cleaning practice.
Clean the fryer at least once a week or
each day in cases of heavy usage. Ensure
fryer is perfectly dry before use.
Overheating of oil.
Check the setting of the thermostat with a
'Mercury In Glass' thermometer or thermo-
couple.
Insufficient oil turnover.
Top up daily to replace the contents of fryer
in 3 to 5 days.
Cooking foods with high sugar
levels.
Potatoes at the end of a season are usually
high in reduced sugars. When fried, they
will darken quickly and colour the oil.
Fault Finding
NOTE: Excessive usage of oil is an indication of high absorption of oil into the food. This is a
function of temperature and character of the goods being fried - NOT due to the type of oil
being used (unless refined oils are being used). Any variation in the apparent life of the oil
is always due to one or more of the causes mentioned above.
Summary of Contents for GT45E
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Page 9: ...7 Dimensions GT60E ...
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