FG030-UK-MAN-0100
(
Rev. A21
)
MONO
11
Chapter 7
Installation and Operation Manual
7. Immersion Frying Method
7.1. Preparation for immersion frying
for illustrations of the immersion frying accessories.
1.
Attach the drainer and feeder boards and control box, but not the separator (splitter) box.
2.
Place the element guard (spider) in the bottom of the tank.
3.
Get the perforated tray and the carrier device ready.
4.
Check that the drain tap is closed.
5.
Fill the fryer with suitable cooking oil to 50 mm (2 inches) below the top of the tank.
This is the correct operational level of the oil but allow for the expansion of heated oil.
If solid fat is to be used, break up the fat and melt gradually by turning the heating elements on and off for
15-second periods until the elements are submerged. This routine stops any damage to the elements.
6.
Doughnuts should be proved on the frying screens to the required size and then placed in the fryer without
being touched. If moved onto the frying screens after proving, they collapse and an inferior product results.
7.2. Immersion frying
1.
Turn the thermostatic control to the required frying temperature and ensure that both indicator lights are on.
2.
Wait for all of the oil/fat to be uniformly heated.
The Heat On light goes out after a few minutes, but wait 45 to 60 minutes for best results.
3.
Set the timer to the required frying time.
4.
Slide the perforated tray of product into the carrier device.
5.
Lower the carrier device into the tank.
6.
Press the start button on the timer.
7.
When the timer sounds:
a.
Carefully lift the carrier device out of the tank.
b.
Allow the oil to drip into the tank for a short time.
8.
Slide the tray from the carrier device onto the drainer board to drain for more time.
9.
slide a fresh tray into the carrier device and repeat the frying procedure/
Summary of Contents for FG030
Page 33: ......
