Operation
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WARNING
Always completely shut down the fryer including the PILOT before draining oil from the tank.
Ensure the oil has cooled to a safe temperature before draining.
6.3 Filling the Tank with Liquid Shortening
1.
Ensure that the oil drain valve is closed and the tank is free of any
residual moisture.
2.
Place the scrap arrestor in the tank as shown.
3.
Fill the fryer tank to the indicated level. It is recommended to fill
the oil slightly lower than desired. Once heated, the oil will
expand, raising the level slightly.
6.4 Filling the Tank with Solid Shortening
1.
Break down the solid shortening and completely pack it into the
tank. Do not leave any large gaps and do not bend or damage the
sensor probes at the front of the tank. Damaging the probes will
cause the appliance to not function properly.
2.
Once the shortening has been firmly packed, melt the shortening
by turning on the fryer. It is recommended to turn the burners on
for no more than 30 seconds at a time, at 2 minute intervals until
the shortening has liquefied. This ensures minimal stress to the fryer tank and does not
break down shortening life.
6.5 Turning on the Main Burner
1.
Once the pilot is lit and the tank is filled, turn the gas control to the ON position.
2.
Turn and select to the desired temperature on the Thermostat.
6.6 Turning off Main Burner and Pilot
1.
Turn the gas control knob to the PILOT position to turn off the main burner. The pilot will
remain alight. During service while the fryer is not in use, it is recommended to keep the
pilot alight.
2.
To completely shut down the main burner and pilot, push the gas control knob in and turn to
the OFF position and close the fryer door.
6.7 Draining the Oil
1.
Shut the fryer down completely and wait until the oil has cooled down before draining.
2.
If required, screw on the drain extension tube to the drain outlet. Open the drain valve and
empty the oil into either a filter or steel pan. Do not use glass or plastic containers.
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REMINDER
Keep the oil temperature in the fryer to a maximum of 180°C. Higher temperatures will cause
rapid breakdown of the oil and give no faster cooking. At 205°C to 210°C the life of the oil is
only one third of its life at 180°C. In addition, increased decomposition causes the oil to smoke
badly even if the temperature is lowered to 180°C again. High temperatures give no
advantages, increases cost and fire danger.