Part # 1009086 (01/31/08)
Page 8
7. With the circuit breakers and toggle switch on the fryer
in the “OFF” position, turn on the power at the service
disconnect box.
Proper Method of Filling the Fryer Tank
The clean tank is now ready to be filled with frying
compound as follows:
1. If solid frying compound is used, pack it in and around
the heating elements, using enough to cover the heating
elements.
2. Set circuit breakers in the “ON” position.
3. Set the thermostat dial to 200 degrees F. (If a higher
setting is used to melt solid shorting, it may cause
scorching). The red pilot light will glow and remain on
until the preset temperature is reached. Maintain the 200
degrees F. temperature, adding solid shortening until 30
pounds have been melted. At this point, the thermostat
may be set to the frying temperature. It should be noted
that the manufacturers of quality frying compound
recommend a maximum frying temperature of 375
degrees F in standard fryers (GARLAND Models: 36ES11,
36ES11BL, 36ET11, 36ES21, 36ET21, 680-31F, 680-31FBL,
E24-31F) and a maximum of 350 degrees Fahrenheit
in fast recovery fryers (GARLAND Models: 36ES11SF,
36ET11SFBL, 36ET11SF, 680-31SF, E24-31SF).
If a liquid frying compound is used, you need only to fill the
tank to the “FULL” mark stamped on the inner sides, front or
back of the fry tank (DO NOT OVER FILL). The toggle switch
should be set to the ‘on” position and thermostat may be
immediately set to the desired frying temperature.
The fryer is ready to be used as follows.
Fryers With Automatic Basket Lifts
Replace the basket lift basket holders in the proper right or
left position, making sure that the rides are riding inside the
rollers.
When the red pilot light cycles “OFF” the fryer is ready. Fill
the fryer basket(s) no more than half full. Place the basket(s)
on the basket lift holder(s). Set the timer dial at the time
required, according to the recipe used. Press the button in
the center of the timer dial. The basket will be automatically
lowered into the preheated frying compound. When
the timed cycle has been completed, the gasket will be
automatically raised out of the hot frying compound and will
drain back into the tank.
OPERATION Continued
Fryers With Manual Lift Baskets
If your fryer is not equipped with the automatic basket lift
features, you must lower the properly filled basket into the
preheated frying compound by hand. When the prescribed
frying period is completed, you must return to the fryer and
raise the basket manually from the frying compound. The
basket may then be hung on the side fry tank handles for
draining.
If you have the optional drain shelf or the fry-mate the
finished product would be emptied to either item for
draining, freeing the basket for additional loading.
The fryer should be permitted to recycle to the desired
temperature between successive loads, as indicated when
the red pilot light cycles off.
High Temperature Cutoff/Reset
Your GARLAND Fryer is equipped with a protective
secondary thermostat. If the operating thermostat fails to
control the temperature, the secondary (Hi-Limit) thermostat
will take over. It will cut off power to the heating elements if
the frying compound reaches a temperature if not less than
430 degrees F., not more than 450 degrees F.
A red reset button located in the rotating head should be
pressed to restore power to the heating elements. The reset
button will be ineffective until the temperature of the frying
compound drops 50 degrees F. If this condition occurs, it
could indicate that the operation thermostat has become
damaged. The fryer should be checked and repaired by a
qualified service technician if required. Continued operation
of the fryer in this condition will lead to a poor quality
product and deterioration of the frying compound.
Suggestions For Quality Fried Products
Clean equipment is vital to the quality of fried foods. Fresh,
uncontaminated frying compounds produce better fried
foods.
A. Taste the frying compound once a day. Your patrons do,
when they eat the product.
B. Filter the frying compound daily. Merely straining the
shorting is inadequate. Your food equipment supplier can
recommend a proper filter and cone or a filter system.
C. Drain or dry foods before frying. Excessive moisture and
water breaks down frying compound.
