Six Head Open Fryer
Volume 2
Equipment, Cleaning, and Maintenance
14 – Six Head Open Fryer
L20-242 Rev 2 (06/03)
June 22, 2003
Standards
Bolded items represent main categories of standards.
Standard
CER Ref
Shortening in fryers is filtered correctly and quality
assured following safe practices.
72.00
Solid shortening is melted slowly on stove or by using melt
cycle on fryer.
72.01
Shortening in fryers is skimmed as needed.
72.02
Shortening level is at mark and visibility is greater than
3in
7.5cm when at drop temperature.
72.03
Shortening is not smoking and/or foaming.
72.04
Shortening temperature for “drop” is verified with
thermometer to be correct per fryer spec
- Calibrate each fryer as needed.
72.05
Fryers are filtered as required per standard for fryer.
72.06
Fryers are in “COOL” mode or “OFF” when not needed for
continuous cooking.
72.07
Personal protective equipment is used
- Personal protective equipment may include safety gloves,
goggles, aprons, back supports, etc.
72.08
Shortening is not handled at temperatures above
160°F
71°C.
72.09
Filters are in good condition.
72.10
Open fryers are clean and well maintained.
73.00
Fryers are clean, with no grease build up inside, outside,
behind or on wheels
73.01