9
IV MAINTENANCE
WARRANTY REPAIRS
Keating’s warranty begins with the date of installation.
In the event that your fryer, under warranty, needs
repairs other than routine maintenance or cleaning,
you are requested to contact Keating of Chicago (at 1-
800-KEATING) before calling a local service company.
PREVENTIVE
MAINTENANCE
Preventive maintenance should be done in daily,
weekly, monthly and yearly intervals as necessary.
Following preventive maintenance procedures will help
keep your fryer working efficiently. Proper care and
servicing will lead to years of quality performance.
A. Oil Breakdown
As part of a “Preventive Maintenance Program”, the oil
in your fryer needs to be filtered regularly to avoid
breakdown. The initial investment in the frying system
is less than the total overall costs of oil during the life of
the fryer, and with regular filtering, you can realize
substantial savings in oil costs as well as maintenance
charges. We have listed some of the conditions which
are catalysts in the breakdown of oil:
1.
Contact with Oxygen
: When air comes into contact
with hot oil, the oxygen begins to dissolve in the oil
causing it to breakdown. Cooler oil, on the other hand,
deters breakdown. The Keating Instant Recovery®
Electric fryer is designed to allow you to cook at lower
temperatures to help reduce the rate of oil breakdown.
Be sure to keep your oil covered when not in use.
2.
Crumbs and Food Particle
s: As food is prepared in a
fryer, particles and crumbs will fall off into the oil. If
these particles are not removed, they will begin to
carbonize and cause premature breakdown. The
Keating true Cold Zone captures these particles and
prevents them from carbonizing.
3.
Non-Stainless Steel Surfaces
: When hot oil comes in
contact with iron, steel, aluminum or other metals, a
chemical breakdown takes place within the oil.
Stainless steel has long been recognized as being the
best metal for use in the construction of fryer vessels.
That is why all Keating fryer vessels and heating
elements are made of stainless steel that is highly
polished to a #7 mirror bright finish.
4.
Keep Salt and Seasonings Away From Oil
: When
sodium or sodium by-products are added or splashed
into hot oil, the oil will take on an inky blackness and
form a brownish deposit around the top of the fryer
rendering the oil useless within a few days. Fresh
potatoes may be treated with sodium sulfite to retain
whiteness, always thoroughly wash the potatoes
before frying.
5.
Prolonged High Temperatures
: When a fryer is set
on a high temperature for long hours and a low volume
of frying is done, the oil will breakdown from the intense
heat. For every 18°F above 300°F the rate of oil
breakdown doubles. The Keating BB and TS model
fryers can easily be switched off with a control panel
switch. The temperature at which the food is placed in
the fryer is far less important than the temperature at
which the food is finished. The fryer will heat back up
to the thermostat setting well before the food is finished
frying.
B. Limited Calibration (less than 15°F off)
You will need:
One standard flat blade screwdriver
One accurate fryer thermometer
1.
Set thermostat to desired frying temperature.
2.
Allow fryer to cycle three times.
Figure 4-1
Thermostat calibration
3.
Place an accurate thermometer in the oil.
4.
If calibration of fryer is found to be less than 15° off,
TIME OPERATOR/OWNER
SECTION
FRAME
At Least
Check lights and controls.
III
Daily
Check that the oil is up to
“Fill Level” Line.
Clean all baskets.
Drain, strain or filter oil.
At Least
Drain and clean fryer.
III
Weekly
Boil-out fryer.
At Least
Verify thermostat settings.
IV
Monthly
Test Hi-Limit control.
Verify all thermostat settings.
Disassemble fryer to clean
burners orifices and runner pilot
tube.
Check and replace radiants.
At Least
QUALIFIED SERVICE
Yearly
PERSONNEL ONLY
IV & V
Calibrate thermostat.
PREVENTIVE MAINTENANCE CHART
*High production facilities should be checked more often.
Summary of Contents for INSTANT RECOVERY GAS FRYER
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