PARRY PARAGON 1860, Руководство по установке

Страница: 10 / 15

INSTRUCTION REF: IN123
ISSUE No. 3
DATE 17.08.15
Page 10 of 15
www.parry.co.uk
Oil Foaming Frying of food with excess
moisture Remove excess moisture from food
before frying.
Oil Foaming Heating oil too rapidly Heat oil slowly
Oil Foaming Detergent present after
cleaning Fryer should be thoroughly rinsed
and dried before refilling
Oil Foaming Brass or copper utensils
used Contact between frying oil and
copper or brass should be avoided.
Oil Darkening Low turnover of frying oil Increase throughput of friend food
by examining menu.
Oil Darkening High level of starch or sugar
in food Particularly avoid potatoes high in
starch or sugar.
Oil Darkening Frying oil contamination Skim surface and filter or strain oil
regularly to remove food particles.
Oil Darkening Frying of salted foods Salt food after frying
Oil Darkening Break down of frying oil Drain fryer, clean down and refill
with fresh oil.
Oil Darkening Overheating Check accuracy of thermostat with
a thermometer. Fry as
recommended temps, reduce
temperature when idle.
Food absorbing
excess oil Excess butter or
breadcrumbs on fried food Avoid excessive use of butter or
breadcrumbs.
Food absorbing
excess oil
Continuous overloading of
fryer Do not exceed food to oil ratio of 1
to 6 or refer to fryer manufacturers
instructions.
Food absorbing
Excess oil
Frying at too low a
temperature Check accuracy of thermostat with
thermometer. Fry at recommended
temperatures.
Food absorbing
Excess oil Breakdown of frying oil Drain fryer, clean down and refill
with fresh oil.