4
OPERATING INSTRUCTIONS
PLACE THE LAMINATED WARNING SIGN SUPPLIED WITH THE FRYER IN AN
AREA VISIBLE TO THE FRYER OPERATOR.
CLEAN KETTLE BEFORE USING
Take out baskets, push and hold element catch, lift up on element lift handle until elements
lock in a vertical position, and remove kettle. The kettle can be cleaned in a sink like any
other pot or container.
ADDING FAT
Replace kettle and swing the element down, making fryer ready for use. Add fat. A fat
level line on the rear of the kettle will guide you in determining the minimum cold fat level.
A higher fat level can be used when frying bulky foods, such as chicken or fi sh cakes. The
fat level should be chosen carefully so that the foaming action of the fat does not spill out
of the kettle. If solid shortening is used, pack carefully around the elements.
CONTROLS
1. ON/OFF TWO-POLE SWITCH - Located on the front panel is a two-pole switch which
turns power on or off. An indicator light (Power On) is located on the control housing.
2. THERMOSTAT CONTROL - Located on the Control Housing, this control allows you
to select the desired frying temperature. A signal light "Heating" indicates when the
element is on. When the light goes off, the desired temperature has been reached.
3. HI-LIMIT THERMOSTAT - Should fat temperatures reach 450° F (230° C), this control
will shut off the power. Both lights on the control panel will go out. The fat temperature
must cool to 400° F (202.4° C) and the manual reset button located on the back panel
of the control housing must be pressed to restore operation. Should the
hi-limit control activate twice in succession, the primary thermostat should be checked
for malfunction by a qualifi ed service technician.
FRYING
After fat has been added, turn the switch on and set the thermostat at 200° F (92.4° C). After
the fat has melted, turn the thermostat to the desired setting. Included in this instruction
booklet is a frying chart and some helpful hints on fat use. After the selected fat temperature
has been reached, slowly lower half fi lled baskets into the fat. Do not overload baskets as
this causes foods to be improperly fried.
NOTE: Baskets should be allowed to drain after frying cycle. The kettle handles
serve as basket hangers.
IDLING
During idle periods turn thermostat control to approximately 200° F (92.4° C). The fast
recovery fryers can be brought up to frying temperature in a matter of minutes. Lowering
the temperature during idle periods saves energy costs and prolongs fat life.
