C h i p
O u t p u t
C h a r t
Model
Pre-blanched
Frozen Shoestring
G2830
36kg (79lbs)
20kg (44lbs)
G2860
54kg (118lbs)
32kg (70lbs)
G2865
2 x 36kg (79lbs)
2 x 20kg (44lbs)
Other Types of Food
Food suitable for preparation by deep frying has a
particular cooking temperature where the best results
are obtained. The following thermostat settings are
recommended but may be varied to suit individual
tastes. Such settings are only valid when vegetable
oil is used as the frying medium. The maximum
setting for dripping should never exceed 180
o
C.
The cooking chart information is simply a guide.
Culinary opinion is subjective thereby any values
should be considered to be approximate.
Cooking Charts
With the exception of potatoes, fried food is generally
coated with one of the following :
Milk and Flour, Egg and Crumbs, Batter or Pastry
i.e. Whitebait, potato croquettes, fillet of fish,
samosas.
The coating helps to protect a food item from hot oil.
A variety of different food can be deep fried including:
Chicken, fish, vegetables, pork, egg,
pastries and fruit
Cooking temperatures and times are dependant upon
the following :
Class and state of the cooking medium
Quality, size and cut of food item
Pre-heat temperature
Load
Personal preference
SECTION 4 - CLEANING and MAINTENANCE
Shutting Down after Work
When work is completed, gas control knob should be
returned to pilot position (See Figure 2) leaving pilot lit
if required.
Do not use thermostat knob as a gas control.
Burner will re-light when temperature drops below
dial setting. Before draining, allow oil to cool. Burner
control should be OFF to avoid accidental operation.
Daily Cleaning
Isolate gas supply and allow pan contents to cool to a
safe temperature. Insert drain pipe suppied intodrain
valve. Open valve and filter oil through a strainer into
receptacle. Close valve and wipe down stainless steel
exterior panels with a cloth, wrung out in hot water
and detergent. Rinse with clean water and dry
thoroughly.
Weekly Cleaning
Carry out normal daily cleaning procedure. Remove
false pan bottom with strainer and clean seperately.
Fill pan with low sudsing detergent and hot water, just
above normal oil level mark. Allow pan to soak
overnight if necessary. Drain detergent water away
and rinse pan thoroughly with clean, hot water before
wiping dry. Reposition false bottom and strainer and
refill pan with oil.
Stainless Steel Surfaces
Stainless steel can be easily marked by certain types
of scouring pad including nylon types therefore care
should be exercised when using these. Always rub
along in grain direction when rubbing stainless steel
with a cloth.
Safety Precautions
A stop valve will be fitted in the gas suppy pipe to unit.
User must be familiar with device location and valve
operation to enable isolation in event of emergency.
Warning
Do not attempt to clean fryer with a jet of water or
steam clean. Acid or halogen based descaling liquids
(e.g. - chlorine) and cleaning powders should similarly
never be used. If a smell of gas is evident, isolate
supply and ventilate area before calling local
Gas Region Supplier.
The use of flammable solvents for cleaning must be
avoided.
Take care not to damage thermostat boss or tubes
which are located within stainless steel guards when
cleaning. These are positioned immediately below the
fishplate at front of fryer pan.
NEVER SEARCH FOR A GAS ESCAPE WITH A
NAKED FLAME.
Service -
Contact Serviceline, details on title page of this
instruction.
