10
Maintenance
Operation
DRAINING THE TANK
1.
Turn the thermostat to OFF.
2. To keep the pilot lit, turn the gas valve to PILOT.
3. Direct the drain spout into the container that you want to drain the shortening into.
4. Open the drain valve. The oil will drain into the container. When the container is full or the fryer tank is
empty, close the drain valve. Repeat this step until the fryer is empty.
5. If desired, perform the weekly clean-out as described under CLEANING.
6. Once tank is completely empty, add new shortening and set thermostat to desired temperature.
DAILY FILTERING
Warning: hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the
fryer.
• Filter shortening at least once a day. Refer to the instructions provided with your filtering equipment.
• A cold fryer will not drain properly. Always filter shortening between 250°F and 350°F. The shortening in the
cold zone area will remain hard if the heat is only on for a few minutes. If necessary, use the clean-out rod
to carefully stir the hard shortening to an area above the cold zone where it will melt. Use the tank brush to
help clear sides and tubes of debris.
FRY BASKET GUIDELINES
Do not overfill baskets. Carefully lower basket into oil. When frying doughnuts and fritters, turn product only
once during frying. When cooking french fries or onion rings, shake the basket several times in a way that
does not splatter the shortening. Batter-covered foods should be dropped carefully, one by one, into shortening
or basket. If you use the basket, first dip the basket into the shortening to reduce batter-build up on basket
surfaces. When frying is completed, remove basket or product. Hang basket on rear hanger.
EXTENDING SHORTENING LIFE
Shortening life can be extended by the following guidelines:
•
Do not salt foods over the fryer.
• Use good-quality shortening.
• Filter shortening daily (at a minimum).
• Replace shortening if it becomes poorly flavored.
• Keep equipment and surrounding clean.
•
Set thermostat correctly.
•
Remove excess moisture and particles from food products before placing on fryer.
