4. OPERATING INSTRUCTIONS
1
OPERATING BEFORE FIRST USE
Clean protective oil from bright parts and interior of pan with a solution of washing
soda or other grease dissolving material. Drain through valve in bottom then rinse
thoroughly. (Note: It must be completely rinsed out for even a small particle of
cleaner in the pan will ruin the cooking medium). Also clean baskets and strainer.
Test all gas connections for leaks.
2. FILLING
Fill pan to level indicated on back of pan. The FRG-1 size fryer takes approximately
20.8 Kgs of oil. It is a good idea to dip out several cupfuls of oil from your pan each
day and add fresh oil to replace it. This keeps acid content down and the oil will last
much longer. The oil dipped out can be used for general-purpose work and is not
wasted. Do not overfill your fryer pan. Overfilling causes “foam over” and messy
frying conditions. The FRG-1 takes approx. 30 litres of oil. The FRG-24 takes
approx. 40 litres.
3. CLEANING
Your fryer pan deserves the same care you give your cooking pots. It should
be kept clean and bright. Oil in deep well fryer is a food and should be
handled with care.
DAILY OPERATION
OPENING:
At opening time, always visually check the fryer for:
a)
Combination or main gas valve “off”
b)
To light the fryer, see Page 17 or on back of door.
GENERAL USE OF THE FRYER:
a)
For consistent product quality, convenience and long-term savings, use a
high quality liquid frying compound.
b)
If using solid shortening, never attempt to melt a block of shortening by
setting it on base of Fryer Tank. This is inefficient, dangerous and will cause
damage to the frying vessel.
c)
Temperature of frying compound. Although 180 degrees is the usual
temperature recommended for most cooking operations, frying should be
carried out a lowest temperature, which will produce a high quality end
product while ensuring maximum life of the frying compound. When the fryer
is not in use, the temperature controller or operating thermostat should be set
lower than that used during cooking. Light loads, too, may be cooked at
lower temperatures. A good operator will experiment to determine the best
temperature and load conditions for the various foods to be cooked.
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