25
PFA SERIES INSTALLATION, OPERATION, MAINTENANCE
If the oil temperature is set too high, the food will cook on the exterior and the interior will be undercooked. When the in-
terior is cooked completely, the exterior will be overdone or burnt. The higher temperature will also cause the oil to break
down faster and smoke.
During slow periods, take advantage of the standby mode which allows the oil to cool down to 275°F (135°C), prolonging
the oil life and reducing energy costs while allowing quick recover time when required.
The oil temperature should not be adjusted when cooking different products. Adjust the cooking time instead.
Frozen Foods
Put frozen foods directly into the fryer.
DO NOT THAW FROZEN FOODS!
Blot excess water from food before frying.
Remove ice crystals that may be at the bottom of the product bag.
OIL AND WATER DO NOT MIX!
Water reacts with oil and makes it break down rapidly resulting in darkening, smoking
and foaming (a process called hydrolysis). Excess water in the oil can cause the following problems:
• Unnecessary temperature drop meaning longer cooking times.
• More energy usage to maintain cooking temperature.
• Excessive splattering inside the fryer resulting in a mess to clean up.
•
Decreased life of the air filter and the oil.
Refreezing Frozen Foods?
Frozen foods should be fried frozen. Foods that are refrozen can absorb more oil and make your fried foods taste greasy.
Refrozen food forms excessive ice and these ice crystals can bond food pieces together causing clumping. Remember:
• Always FRY FOOD FROZEN.
• NEVER REFREEZE thawed food
• REMOVE ice crystals from product before frying.
• DO NOT accept thawed or refrozen product from supplier.
Excessive Foaming?
The main reason for foaming is improper rinsing of oil vat after cleaning:
• To remove soap residue, rinse 3 times with water after cleaning or neutralize with a water and vinegar solution (1
part white vinegar to 2 parts water).
• Take care of your oil; use standby mode during slow periods. High temperature and oxygen contribute to oil
breakdown. Filter oil and clean vat at least once a day when using heavily breaded products.
Excessive Smoking/Oil Darkening?
• Oil is too hot, check temperature.
•
Inadequate filtering, breading or batter build-up in vat causes oil breakdown, giving food a bitter taste.
• Moisture content is too high. Use precooked frozen products only. Remember to remove ice crystals.
Grease Soaked Food?
• Frozen food is being allowed to thaw before frying.
• Oil is in the advanced stages of breakdown, replace immediately.
• Oil temperature is too low, check temperature.
• Product has too much breading or batter, remove excess