13
17. Thoroughly wash, rinse and dry oil bucket and oil
suction pipe.
18. Replace strainer and microfilter in oil bucket and
return oil bucket to cradle.
19. Fill fry pot with clean oil/solid/shortening to -MIN-
mark. To relight, refer to Section 6.2.
SECTION 9 - PREPARATION OF
SOLID FATS / SHORTENING
COOKING HINTS
Allow approximately 10 minutes for unit to heat up from
cold to required operating temperature.
CHOICE OF FRYING MEDIUM
Select a top quality medium to obtain optimum results.
Shortening or solid fats can be used if necessary.
Solid fats MUST be heated carefully as these have
a lower smoke point temperature than shortening.
A fat melt cycle will pulse heat into the fryer.
A quality shortening is a more stable frying medium.
It allows longer periods of use without smoking or
foaming. It will also give food a better flavour.
Quality shortening has a higher flashpoint temperature
and will reduce gumming around pan.
Regular filtering will help extend lifespan of the medium.
WARNING -
NEVER EVER MIX SHORTENING AND SOLID FAT!
Charging The Pan
Prior to operation, clean fry pot out using hot water and
detergent. Rinse out and dry thoroughly.
Ensure drain valve is closed. Fill fry pot with cold
shortening to -MIN- level mark on fry plate.
Maximum oil level capacity is 18 litres.
Solid Fat
If solid fat is to be used, remove fish plate and cut fat into
small pieces. Place 17kg in fry pot and pack it down.
Position fry plate upon fat and push front end into it lightly
until front edge is below temperature probe.
Ensure FAT MELT CYCLE is selected for this process.
Note
Fry plate will lower slowly into fry pot as solid fat melts.
Warning
If fry plate does not sit flat, lift plate from centre slightly
and lower carefully to ensure that no splashing of hot
shortening occurs.
Check correct shortening level is achieved when all solid
fat has melted. Required temperature may then be set.
Solid fat should always be heated this way to prevent
overheating and burning.
WARNING: It is dangerous to use shortening that is too
old. Such shortening has a reduced flash point
temperature and is prone to surge boiling.
CAUTION: To prevent surge boiling. DO NOT EXCEED
recommended loads or charge pan with over-wet food
items. NEVER leave a working appliance unattended.
SECTION 10 - COOKING HINTS
Frying food involves many variables and the following
information is a guide only.
1. Ensure frying medium is clean and free of debris.
2. When topping up with oil, ensure oil level does not
exceed -MIN- line when cold and -MAX- line when hot.
3. Never overfill baskets with food product.
4. Filter oil as often as possible. This can be done when
oil temperature is below 180°C.
5. It is advised that a skimmer should be used
continuously between frying batches to remove any
floating debris. Failure to do this may result in the oil
becoming bitter to taste.
6. During quiet spells, it is recommended that thermostat
is turned down to a lower setting. This will conserve
energy in addition to extending expected oil life.
7. To ensure a good eating experience, fry food as close
to serving time as possible.
8. After serving and when fryer has been turned off,
replace lid to ensure that no foreign bodies can
contaminate
frying
medium
