C
ountertop
C
ooking
e
quipment
3
ENGLISH
O
peratOr
’
s
M
anual
f
eatUres
and
c
ontrols
E
H
B
A
C
F
D
E
G
Figure 1. Features and Controls
A
THERMOSTAT CONTROL dial. Used to set or adjust the
temperature of the well. The numbers on the dial correspond
with the oil temperature. The “0” position is off.
B
OVER TEMPERATURE RESET SWITCH and COVER.
Remove cover to access the reset switch. If the oil reaches a
temperature of 430°F (221°C) this switch cuts power to the unit.
C
HIGH OIL LEVEL. This is the maximum level mark for the well.
Do not ill with oil above this mark because it may cause oil to
overlow the well after the basket of food has been added.
D
LOW OIL LEVEL. This is the minimum level mark for the well.
Do not operate with oil below this level as the oil may overheat
and start a ire.
E
LIFTING HANDLES. Used to lift the well in and out of the unit
for oil disposal and cleaning.
F
WELL. Holds the oil and is where the cooking takes place. A
heating element is suspended in this component.
G
HEATING ELEMENT. This is what heats the oil or lard.
H
PILOT LIGHT. This light indicating that the element is heating.
Once the temperature has been reached the light will go out.
Unit will continue to maintain heat and temperature with light
cycling on and off. This is not an “ON/OFF” light.
o
peration
Follow these same instructions for each well of a two well unit. Each well
operates independently and may be operated a different temperatures.
1. Remove basket(s) from fryer.
2. Fill or add oil/solid shorting to the well (F). Always maintain oil level
between High Oil Level (C) and Low Oil Level (D) as indicated on the
side of the well. See Figure 1. DO NOT overill.
WARNING
Burn Hazard.
Do not touch hot liquid or heating surfaces while
unit is heating or operating.
Hot liquids and food can burn skin. Allow the hot liquid to cool
before handling. Do not drop or spill water into hot oil as it will spray
or splatter the hot oil out of the tank.
WARNING
Fire Hazard.
Overheated oil or oil vapors can ignite causing a
ire. Monitor oil temperature, quality and level. Use
and maintain oil vapor removal system.
Heat oil carefully. If oil smokes, reduce heat. Do not leave unit
unattended. If ire occurs, turn unit off, cover until cool. Do not
put water on hot or laming oil. Do not operate with oil below low
oil mark. Dirty oil has a lower lash point. Replace oil on a regular
basis. Maintain correct oil level. Use an oil vapor removal system
(hood) to reduce oil and grease buildup on wall or ceiling surfaces.
3. Adjust the thermostat control (A) to the desired temperature; the pilot
light (H) indicates when the elements are energized. If lard or solid type
oil is used the unit must be pulsed in 1 to 2 minute on and off cycles at
low-med temperature until liquid covers the heating coils. This will reduce
smoking and risk of ire.
4. Allow the unit to preheat and the oil to come up to cooking temperature,
approximately 15 minutes. The pilot light (H) will cycle when the oil has
reached the set temperature.
5. Load each basket; NEVER more that half way full.
6. Carefully lower the basket into the cooking oil.
7. When removing the basket from the oil, allow the excess oil to drain back
into the well before transferring to holding area.
o
il
t
ips
1. Use high quality oil.
2. Cook at temperatures that are recommended by food manufacture.
3. Change oil as needed or food quality requires.
4. Skim oil often and ilter daily.
5. Cover oil overnight.
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901
