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4.
DAILY OPERATION:
4.1 OPENING:
At opening time, always
visually check the fryer for:
a. The combination or main gas valve is
“OFF”.
b. To light the fryer, see Section 3-7.
4.2
GENERAL USE OF THE
FRYER:
a.
For consistent quality product,
convenience and long-term savings, use
a high-quality liquid frying compound.
b.
If using solid shortening, never melt a
block of shortening by setting it on top
of the heating tubes. This is dangerous
and can easily cause the vessel heat
tube to burn through, warp, or
overstress the welded seams.
c.
Although 350°F (177°C) is the
recommended temperature for most
cooking operations, set the fryer at the
lowest possible temperature which
produces a high quality end product
while ensuring maximum life of frying
compound.
When the fryer is not in use, the
thermostat should be set lower than that
used during cooking. Light loads, too,
may be cooked at lower temperatures.
A good operator will experiment to
determine the optimum temperature and
load conditions for the various food
items to be cooked.
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.
b.
When using a solid shortening, either
melt it first, or cut into small pieces
and tightly pack it below the heat
tubes, around the heat tubes, and on
top of the heat tubes, leaving no air
spaces around the heat tubes and being
careful not to disturb the sensing bulbs.
Melt this shortening by turning the
burners “ON” for about five or ten
seconds, “OFF” for a minute, etc. until
the shortening is melted. If you see
any smoke coming from the oil while
melting this way, shorten the “ON”
cycle and lengthen the “OFF” cycle.
Smoke shows that you are scorching
the shortening and reducing its useful
life.
c.
Turn the temperature controller to
350°F (177°C). In less than 30
minutes, the frying compound
temperature will stabilize and be ready
for production.
4.4
FILTERING:
Detailed operating and
troubleshooting information about Dean
filtration systems can be found in
Appendix A of this manual or in the
operating manual provided with your filter
unit.
a.
The frying compound should be
filtered at least daily or even more
frequently if cooking is heavy. This
ensures the longest life possible for the
frying compound, gives better taste to
the food being prepared and minimizes
flavors being transferred from batch to
batch.
b.
When completing a filter cycle, always
close the return valve(s) at the fryer(s)
CAUTION
WHEN FILTERING, NEVER LEAVE
THE FILTER UNATTENDED. THE
ACTION OF THE OIL MOVING
THROUGH THE LINES COULD KNOCK
A FLEXIBLE RETURN HOSE OUT OF
THE FRYER, SPRAYING HOT OIL AND
CAUSING SEVERE BURNS.
