7
CAUTION
DO NOT REMOVE FEET!
DO NOT HEAT AN EMPTY KETTLE.
CAUTION
HOT FAT IS POTENTIALLY DANGEROUS. DO NOT COME IN DIRECT CONTACT
WITH HOT FAT.
OPERATING INSTRUCTIONS
1.
CLEAN KETTLE
thoroughly before using. Remove baskets and crumb tray. Clean
protective oil from interior of kettle with warm water & mild detergent. Drain through
valve in bottom and rinse thoroughly with clear water and dry completely before fi lling
with oil.
2.
DRAIN VALVE
- Make certain it is closed before adding fat.
3.
ADD FAT
-
Model
615FD/630FD
- A fat level line on the rear of the kettle will guide you in
determining the minimum fat level (12" fryers have a 15 lb. (6.8kg) fat capacity,
24" fryers have a 30 lb. (13.6kg) fat capacity). If solid fat is used, pack the solid
fat carefully to the sides and bottom of the kettle before turning the temperature
control knob to the "ON" position.
Model 404D
- Keep level of fat 2" (5cm) above tubes. Kettle holds approximately 18
lbs. (8.2kg) of fat. If solid fat is used, melt the solid fat before fi lling the fryer. Never
attempt to use solid shortening to fi ll kettle.
A higher fat level can be used when frying bulky foods, such as chicken or fi sh cakes.
The level should be chosen carefully so that the foaming action does not spill out of
the kettle.
4. Turn the valve knob to "ON" position.
5.
TEMPERATURE CONTROL
- The thermostat is a combination switch and heat control.
The "OFF" position will turn off the electric current which closes the gas valve. With
the fat in the kettle (Note: On models
615FD/630FD, solid fat must be carefully packed
to the sides and bottom of the kettle) turn the thermostat knob to 200° F (93°C).
6.
CRUMB TRAY Model 615FD/630FD
- Place the crumb tray in the kettle when the fat
has melted.
BASKET RACK Model 404D - Place the rack before adding fat.
7. Turn the thermostat knob to the desired frying temperature. DO NOT FRY MORE
FOOD PER BATCH THAN YOU CAN FRY EFFICIENTLY - Too much food per batch
causes excessive temperature drop, wastes fat, and nothing is gained in capacity.
8.
LOWERING BASKET
- When the fat has reached the proper temperature, lower the
basket and food slowly into the fat. When moist food is lowered too quickly into hot fat,
the fat will foam and spatter excessively.
9.
DRAIN
- After the food has fi nished frying, raise the baskets and hang them on the
handles of the kettle. Allow excess fat to drain back into the kettle.
10.
IDLING
- During idle periods, lower the temperature setting of the thermostat to
approximately 200° F (93°C). It is not necessary to maintain full cooking temperature
during idle periods, for the fat can be reheated quickly to the desired temperature. This
procedure will result in longer fat life and less gas consumption.
NOTE:
See the Handy Frying Chart for recommended temperature and time required to
properly fry various foods as well as procedures and coating suggestions.
11.
TO TURN THE FRYER OFF
- Turn the thermostat dial knob counterclockwise to the
"OFF" position. The pilot will remain lit.
