6
to this difference, burnt particles are eliminated from the frying process and do not
contaminate the oil in the chamber.
In the final part of frying, steam collected in the chamber (causing overpressure)
should be removed by pulling the pressure reducing lever (11.) and letting the steam
escape from the chamber and condense in the condenser. After that, the steam
accumulates in the form of a condensate in the condensate tank (13.).
Warning!
Each time before opening the cover, release the pressure reduction lever to release the
accumulated steam! Failure to do so may result in severe burns.
After the whole process of frying is done, let the oil out of the chamber using the
chamber emptying valve (14). The used oil should be poured through a linen filter in
order to purify it and separate the remnants of a meal from it. The purified oil should be
placed in the proper tank (12).
The fryer control parts include:
- main switch (9.);
- thermostat knob with control lamp (10.);
- chamber pressure indicator (manometer) (7.);
- pressure reduction lever (11.).
Basic fryer equipment:
- basket (1 pc)
- basket holder (1 pc)
- oil tank (1 pc)
- condensate tray (1 pc)
Additional equipment (optional):
- divided basket (1 pc)
Technical data
ADA SCE 12
Dimensions [mm]
400 x 650 x 1000
Chamber capacity [l]
12
Maximum load [kg]
2,5 - 3,0
Pressure [MPa]
0,04
Working temperature [°C]
150-170
Heating power [kW]
5,8
Voltage [V]
400
Weight [kg]
57
Tab. 1. Basic technical parameters of ADA SCE 12 electric pressure fryers
