10
www.CookingPerformanceGroup.com
USER MANUAL
TROUBLE SHOOTING GUIDE
PROBLEM
PROBLEM CAUSE
Excessive & Premature Foaming
Greasy Food / Excessive Frying Com-
pound Absorption
Objectionable Odor or Flavor of Frying
Compound
Objectional Flavor of Fried Food
Excessive Smoking of Frying Compound
Excessive Darkening of Frying Compound
Frying Compound Won’t Hold Heat
Food Crust Color Not Brown
Rapid Breakdown of Frying Compound
Con
tamina
tion of F
ry
er C
ompound
(D
ue t
o salt or other f
or
eig
n ma
ter
ial)
Impr
oper P
repar
ation of F
ood
Inadequa
te F
rying C
ompound
Tur
no
ver
H
igh M
oistur
e C
on
ten
t in F
ood B
eing F
ried
Impr
oper Dr
aining of F
ood A
fter F
rying
O
ver
loading F
ry
er
Frying T
emper
atur
e T
oo
Lo
w/Under
hea
ting
(Check T
her
mosta
t)
Frying T
emper
atur
e T
oo
H
igh/O
ver
hea
ting
(Check T
her
mosta
t)
