MONTAGUE Legend RD18, Инструкция по эксплуатации

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14
OPERATION
For maximum frying compound life, good operators find they do best by frying at the
lowest temperature that will give a high-quality product. Thus with a super-fast fryer, such as
yours, you do not have to fry potatoes at 375° or 400°, you fry at 325°. A little experimenting
will determine just the right temperatures for your menu items.
The worst enemies of frying compound are light, heat, air and salt. Thus, its life can
materially be lengthened by keeping the fryer covered when not in use, frying at the lowest
temperatures, and by reducing the temperatures during stand-by periods.
A common habit which is harmful to frying compounds is that of salting foods in baskets
over the frypot. Also, if food is fried ahead and stored over the frypot to keep hot, as is often
done, it will rapidly lose its crispiness and taste greasy.
A common error in frying is to overload the baskets under the mistaken impression that
this will increase the production of the fryer. For any given fryer, and any given food product
being fried, there is a certain load which will produce the maximum amount of food per hour.
For best results, we recommend the baskets be filled between 1/2 and 2/3 full. If the baskets
are loaded beyond this, the total hourly production rate will decrease.
To give you a starting point, the following chart suggests the temperatures at which
most operators fry certain foods:
FRYING CHART
PRODUCT TEMPERATURE TIME-MINUTES
French Fried Potatoes
Raw-to done
350 5-7
Blanching 325 4
Browning 350 2
French Fried Onion Rings 360 2-3
Seafood
Shrimp
360 2-3
Oysters 350 1-4
Scallops 350 3-5
Fillets 350 3-4
Clams 350-360 1-3
Chicken
Small pieces
350 6-10
Large pieces 320-330 8-11
Cutlets, Chops (1" thick) 325 5-7
Fritters
Fruit
350 3-5
Vegetable (asparagus,
cauliflower, corn, eggplant,
tomato) 350 5-8