Garland 35-280, Инструкция по установке и эксплуатации

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Part # 1009012 Rev 9 (12/07) Page 10
• Taste the frying compound once a day. Your patrons do,
when they eat the product.
• Filter the frying compound daily. Merely straining the
shortening is inadequate. You may choose the GARLAND
Filter Quick filtering system. This system is designed to
match-up to your GARLAND Fryer. Or, you may choose to
use a filter and filter cone.
• Drain or dry foods before frying. Excess moisture and
water breaks down frying compound.
• Do not salt or otherwise season food over the fryer.
This practice contaminates the frying compound and
accelerates its deterioration.
• Do not shake breaded items over the fryer.
• Keep the frypot covered when not in use. This will
prevent air from oxidizing the frying compound and will
keep impurities out.
OPERATION Continued
• Do not overheat the frying compound. Follow the
temperature recommended in tested recipes. The
company which provides your frying compound can
provide tested recipes and techniques for use with their
shortening.
• Watch for signs of compound breakdown. An unusual
darkening of the compound or smoking are the first signs
of breakdown. Foaming, objectionable change in flavor
of the product and gumming also indicate a breakdown
of the frying compound.
• Set the thermostat at 200°F or below, when not frying.
• Darkened frying compound and incorrect batter or
breading can cause a fried product to appear to be done.
Use a tested recipe or obtain batter or breading specially
prepared for today’s frying techniques.
CLEANING AND MAINTENANCE
Routine Care
NEVER operate the burner with an empty frypot. It only takes
a few minutes to completely ruin a frypot this way, and the
frypot warranty is void if this is done.
The frying compound should be filtered at least once a day. If
a heavy volume of breaded food is fried, it may be necessary
to filter two or more times a day. This will increase the life of
the frying compound and produce better-tasting food.
GARLAND filter cones are ideal for this and are inexpensive
and readily obtainable from your dealer or parts distributor.
Establish a regular cleaning schedule. Any spills should be
wiped off immediately.
The fryer should be cleaned daily, and this operation can
be combined with filtering the frying compound. After the
fryer is drained, wipe the inside with cloth saturated in a
commercial fryer/griddle cleaner, then rinse thoroughly.
Wipe dry and put the filtered compound back in the
frypot. The frypot should be boiled out once a week with a
commercial fryer/griddle cleaner according to direction on
the bottle. Each day wipe down the controls and all inside
the door with a damp cloth. Remove the basket hanger and
clean at least once a week. This way your fryer will stay clean
and new looking much longer. Be sure that the grease cover
for the automatic gas valve is kept in place