10
CAUTION
WHEN FILTERING, NEVER LEAVE THE
FILTER UNATTENDED. ALWAYS
POINT THE FLEXIBLE OIL RETURN
HOSE NOZZLE DOWN INTO THE FRY
VESSEL TO PREVENT THE SPRAYING
OF HOT OIL WHICH MAY CAUSE
SEVERE BURNS.
c. When the fryer is not in use, the
thermostat should be set lower than that
used during cooking.
4.3
TURN ON PROCEDURES:
a.
If fryer is empty, pour enough frying
compound into the vessel to fill the
vessel to the "oil level” line scribed on
the rear wall. If solid shortening is to
be used, melt enough in a separate
container to cover the heating elements
in the bottom of the vessel, then melt
the rest in the vessel by turning power
switch off and on.
b.
Turn the power switch on; set
temperature controller to 177°C
(350°F). In less than 30 minutes, the
frying compound temperature will
stabilize and be ready for production.
4.4 FILTERING:
a.
General: Filtering the frying
compound assures a better taste to the
food being prepared, minimizes
flavors being transferred from batch to
batch, and increases frying compound
lifespan.
Filter the frying compound at least
once daily or more frequently if
cooking is heavy.
b.
Prior to filtering, align the filter unit
with the drain valve. Attach the drain
valve extension to ensure frying
compound flows into the filter unit
safely.
c.
If using solid shortening, clear return
lines before turning off the filter motor
and hang any flexible lines up to drain.
As it cools, solid shortening solidifies
and clogs lines.
d.
For more detailed information
concerning filtration, review the
operator's manual shipped with your
filter unit or read Chapter 9 of this
manual.
4.5
CLOSING:
When closing at night, filter
oil in all fryers and drain the filter lines.
Cover the open tanks of oil. Turn power
switch “OFF”.
4.6 SHUTDOWN:
When shutting down for
periods longer than overnight, drain the
frying compound and clean the vessel
thoroughly. Either discard the frying
compound or return it filtered to the vessel
and then cover it. Turn both the power switch
and temperature controller “OFF”.
