PFA SERIES INSTALLATION, OPERATION, MAINTENANCE
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OIL FACTS
Frying oil is especially formulated to withstand high temperatures. For this reason, you must ensure you are using the
right product. Liquid vegetable shortening is produced by several companies; the oil has an additive and/or has been
formulated to increase the performance during high temperature usage.
DO NOT USE OIL THAT IS RECOMMENDED BOTH FOR SALAD AND FRYING!
Fill the oil vat to the cold line only. The oil expands as it heats and if overfilled, the bottom of the basket will remain in the
oil when in the up/serve position.
How Much to Fry?
•
Fill the drawer no higher than the top. Do not overfill the drawer.
• Keep drawer and basket clean and free of breading/batter build up.
• Remove ice crystals or excess water before frying.
• Do not salt or season before frying.
• Remove surplus and/or batter before frying.
• Do not allow frozen food to thaw before frying.
• Drain fried foods before serving.
How Hot is TOO Hot?
Ideal frying temperature range is between 350°F and 360°F (177°C and 182°C). Factory default setting is 350°F (177°C).
When frying at too low a temperature, food absorbs more oil which increases oil consumption.
Excessive Oil Usage?
The fried product is absorbing oil. Possible reasons for this include:
•
Excess breading or batter, shake off excess before frying.
• Allow basket to drain longer, adjust the drain time.
• Food is being allowed to thaw before frying.
Cleaning Your Fryer?
• Refer to the Cleaning section of this owner’s manual. Remember to clean the basket and drawer daily.
Filtering Your Oil?
The most important procedure you can do is to maintain the oil, extending its life:
•
Filter at least once a day, preferably first thing in the morning when the oil is at room temperature.
• Filtering removes all the contaminants from the previous days cooking.
• Clean the oil vat.
Points to Remember:
• Clean the cooking chamber at least once a week and rinse thoroughly.
• Filter oil daily.
• Do not overheat oil.
• Use the standby mode when possible.
• Do not salt product prior to frying.
• Remove ice crystals and moisture before frying.
• Maintain oil level in vat, check to ensure it is at the hot line often.
• The oil is dead when foaming appears continuously on the oil surface
Your oil, product taste, and customers depend on you.
