INSTALLATION OPERATING & MAINTENANCE INSTRUCTIONS
Gas Fryer (LPG Unit)
8
(continued on next page)
MAINTENANCE
OVERNIGHT SHUTDOWN
Turn the temperature control knob to the o
ff
position. (The pilot flame alone will keep the frying
compound temperature to 130-145°F(54.5-62.8
℃
). when not under any load. This will shorten
preheat time when turned back on.)
EXTENDED SHUTDOWN (4 DAYS OR LONGER)
1. Turn the temperature control knob to the o
ff
position.
2. Turn the O
ff
/Pilot/On valve control knob to the o
ff
position.
3. Turn the manual control valve under the unit to the o
ff
position.
4. Turn the supply valve to the o
ff
position (not supplied).
5. The entire flue duct opening on the top rear of unit must always be le
ft
uncovered.
Filling Fry Tank (CAUTION: NEVER LIGHT PILOT OR TURN BURNERS ON WITH EMPTY TANK)
1. Fill the fry tank approximately 3/4" below the full line. The fry compound will expand as it is
heated. Heat the fry compound to 375° F(190
℃
) for 20 minutes then check the level. Add or
decrease amount of fry compound so it lines up with the full line.
2. When using solid frying compound, put enough compound in fry tank so at least half or more of
the tank has compound in it. Then set the temperature to 200 ° F(93.3
℃
) on dial and allow the
compound to liquefy. Add to adjust compound level.
3. Use a quality frying compound.
4. Filter the frying compound frequently, at least once a day.
5. Skim out food particles frequently with a strainer/skimmer.
6. Add at least 15% (of fry tank capacity) of fresh frying compound daily (more if possible) without
overloading tank. If 15% of frying compound is not used daily, remove some of the compound for
other use (gravy, griddle frying, etc.) to permit adding 15% of fresh compound daily.
7. Do not overload the fry baskets. Overloading will result in longer recovery time, longer cook time,
and compound absorption into the product.
8. Prepare the food properly.
9. Keep salt out of the frying compound. Do not salt foods with the basket above the kettle.
10. Ensure a good thermostat operation by checking frying compound temperature with a reliable
frying thermometer. Temperature of compound should be comparable to thermostat setting.
11. Keep the fry tank and thermo-probes clean.
Thermostat Calibration
The fryer control is factory calibrated. If cooking results indicate unit is not maintaining correct
temperatures, consult an authorized service representative.
SERVICE / REPAIR
NOTE: THIS APPLIANCE MUST ONLY BE SERVICED BY AN AUTHORIZED AGENT.
NOTE: Parts protected by the manufacturer or his agent are not to be adjusted by the installer,
unless the installer is an authorized service agent.
If you have any questions or problems, contact your nearest Service Representative.
