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5. DAILY OPERATION
5.1 OPENING
At opening, always check the following:
A.
Gas valve is "OFF".
B.
Power switch is "OFF" (if so equipped).
C.
To light the fryer, see Section 4.2.
5.2 GENERAL USE OF THE FRYER
For optimum results, the following general
information is offered:
A.
For consistent product quality,
convenience, and long-term savings, use
a high-quality liquid frying compound.
B.
If using solid shortening, never attempt
to melt a block of shortening by setting it
whole in the fryer vessel. This is
inefficient, dangerous, and can easily
cause the vessel bottom to burn through,
warp, or overstress the welded seams.
C.
Temperature of frying compound.
Although 350°F is the recommended
temperature for most cooking operations,
frying should be done at the lowest
temperature which will produce a high
quality end product, which ensures
maximum life of the frying compound.
When the fryer is not in use, the
temperature controller should be set
lower than that used during cooking.
Light loads, too, may be cooked at lower
temperatures. It is good practice to
experiment to determine the optimum
temperature and load conditions for the
various food items to be cooked.
D.
Salting. Operators sometimes salt the
food over the frying vessel. This
practice should be avoided, as salt
deteriorates the frying compound quickly
and flavors everything being cooked, not
just the batch being salted.
5.3 FILTERING
The frying compound should be filtered at least
daily, as described in the instructions packed
with the filter, or even more frequently if
cooking is heavy. This assures the longest life
possible for the frying compound, gives a better
taste to the food being prepared, and minimizes
flavors being transferred from batch to batch.
CAUTION!
When filtering, never leave the filter
unattended. The action of the oil
moving through the lines could jolt
a flexible return hose out of the
filter pan, spraying hot oil and
causing severe burns.
When completing a filter cycle on units
equipped with the optional built-in filter, always
close the return valve(s) at the fryer(s) to avoid
siphoning oil out of the fryer into the filter, and
open the valve at the filter to promote draining
of the return lines into the filter pan.
If using solid shortening, always ensure the
return lines are clear before turning off the filter
motor, and hang any flexible lines up to drain.
Solid shortening will solidify as it cools and
clog the lines.
5.4 CLOSING
When closing at night, filter the oil in all fryers
and drain the filter lines. Cover the open tanks
of oil. Turn the power switch on the fryer panel
"OFF", and turn the control knob on the gas
valve "OFF".
5.5 SHUT-DOWN
When shutting down for longer than overnight,
drain the frying compound, clean the vessel
thoroughly, and either discard the frying
compound or return it filtered to the vessel and
cover it. Turn the manual valve on the incoming
service line or combination gas valve "OFF".
Disconnect any 120-volt power cords from the
wall sockets or turn off the circuit breakers.
