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Cooking Instructions
7 - 5 Using IQF and Pre-Marinated Chicken
Good results can be obtained using a marinated IQF or a “pre-marinated” chicken product rather than
fresh chicken. Use of a “pre-marinated” product eliminates the need for marinating at the store level.
The IQF product should be thawed and processed in the same fashion as fresh chicken.
7 - 6 Stirring the Chicken
In order to protect the exterior coating desired by your customer, your fryer is equipped with a stir mes-
sage and a repeating one second on/one second off sound alarm telling you it’s time to stir your product.
This time is a Chester Fried preset time of 62% of each of the 8 menu times to prevent sticking. When
this time occurs:
1.
Remove the Lid.
2.
Take the Stirrer and gently, stir the chicken and then silence the alarm by pressing the lighted menu
key once.
7 - 7 Preparing the Potatoes
The preparation for the potatoes plays a vital role in the success of your Chester Fried operation. We sug-
gest you use a white Idaho potato ranging from a 80 count in size. The Idaho potato comes out of the fry-
kettle as light and golden in color as your fried chicken. It has a longer shelf life and holds its color better
in the Warmer than other potatoes, such as the Russet.
However, there are many different potatoes available on the market and local testing is the only sure way
to satisfy your customers.
Potato Wedges
1.
Scrub the potato and run it through the Slicer. We have found the potato is in its most desirable
state for frying when cut into an eight piece wedge. Some have attempted to cut the potato into a four
piece wedge, but our research has shown the eight-piece cut to be more desirable in texture and flavor.
2.
Drop the wedges into a fresh marinating solution.
CAUTION
DO NOT marinate the chicken and potatoes in the same container. DO NOT use the same
marinade solution more than once. The potatoes need to soak 12 to 18 hours in the
solution to give it that Chester Fried flavor.
3.
Remove the potato wedges from the marinade water.
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Summary of Contents for Chester Fried CF 400
Page 10: ...7 Operating Instructions ...
Page 16: ...13 Fryer Components and Their Function Cooking Vessel Figure 3 3 6 2 1 5 4 ...
Page 29: ...26 Preparing the Fryer for Operation Filter Pan Shown with Drain Hose Attached Figure 7 ...
Page 39: ...36 Preparing the Fryer for Operation Figure 11 VH Series ...
Page 46: ...43 Fire Suppression System 6 6 Illustrations Fire Suppression Plumbing Diagram ...
Page 48: ...45 Fire Suppression System 6 6 Illustrations Fusible Link Conduit Diagram ...
Page 50: ...47 Fire Suppression System 6 6 Illustrations Manual Pull Conduit Diagram ...
Page 52: ...49 Fire Suppression System 6 6 Illustrations Fire Suppression Conduit Diagram ...
Page 79: ...76 Wiring Model CF 400 500 1 3 Phase 10 13 Wiring Schematic ...