Garland 35-280, Installation And Operation Manual

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Part # 1009012 Rev 9 (12/07) Page 9
To assure you of maximum protection and performance
your GARLAND Fryer is equipped with the best and most
reliable controls and safety devices available. The operation
thermostat will regulate frying compound temperatures to
close tolerances in a range between 250° and 375°.
If for any reason the pilot should be extinguished the
combination safety valve will close off the gas flow to the
main burners and pilot burner. As an additional safety feature
this valve prevents gas from flowing to the main burners
when the pilot is being ignited.
On all units, due to the high rate of heating, a high limit
control device is provided as standard equipment. If for
any reason the frying compound temperature exceed the
maximum dial temperature the entire fryer will turn OFF at
450°F. If this should occur, have qualified service technician
check the system. FOR NO REASON SHOULD THIS HIGH LIMIT
DEVICE BE BY-PASSED.
Optimum Operation Tips
One of the most important considerations in the profitable
use of a fryer is the choice of the frying compound used. A
better frying compound will actually cost you less, because
it lasts longer that the lower grades and produce fried foods
with superior taste and appearance. There are numerous
high-grade products available and you are strongly urged to
use them.
For maximum frying compound life, good operators find
they do best by frying at the lowest temperature that will
give a high-quality product. Thus, with a super-fast fryer,
such as your GARLAND, you do not have to fry potatoes at
375°F or 400°F, you fry at 325°F. A little experimenting will
determine just the right temperatures for your menu items.
The worst enemies of frying compound are light, heat,
air and salt. Thus, its life can materially be lengthened by
keeping the fryer covered when not in use, frying at the
lowest temperatures, and by reducing the temperatures
during stand-by periods.
A common habit which is harmful to frying compounds is
that of salting foods in baskets over the frypot. Also, if food is
fried ahead and stored over the frypot to keep hot, as is often
done, it will rapidly lose its crispness and will taste greasy.
A common error in frying is to overload the baskets
under the mistaken impression that this will increase the
production of the fryer. For any given fryer, and any given
food product being fried there is a certain load which will
produce the maximum amount of food per hour. For best
results, we recommend the baskets be filled between 1/2
and 2/3 full. If the baskets are loaded beyond this, the total
hourly production rate will decrease.
To give you a starting point, the following chart suggests the
temperatures at which most operators fry certain foods:
FRYING CHART
Product
Temperature Time
French Fried Potatoes
Raw-to-done
350 5-7 Min
Blanching 325 4 Min
Browning
350 2 Min
French Fried Onion Rings 360 2-3 Min
Seafood
Shrimp
360 2-3 Min
Oysters 350 1-4 Min
Scallops 250 3-5 Min
Fillets 350 3-4 Min
Clams 350-360 1-3 Min
Chicken
Small Pieces
350 6-10 Min
Large Pieces 350-360 8-11 Min
Cutlets, Chops (1” thick) 325 5-7 Min
Fritters
Fruit
350 3-5 Min
Vegetables (asparagus,
cauliflower, corn,
eggplant, tomato)
350 5-8 Min
Suggestions for Quality Fried Food
• Fresh, uncontaminated fryer compound produce better
fried products.
OPERATION Continued