16
This section provides an easy reference guide to the more common problems that may occur during the
operation of your equipment. The fault finding guide in this section is intended to help you correct, or at
least accurately diagnose problems with your equipment.
Although this section covers the most common problems reported, you may encounter a problem not
covered in this section. In such instances, please contact your local authorised service agent who will
make every effort to help you identify and resolve the problem. Please note that the service agent will
require the following information:-
Model Code and Serial Number of appliance, which can be found on the Rating Plate
located on the inside of the access door.
Frying Medium Foaming.
Presence of soap or detergent residue
from cleaning the tank.
Rinse fryer thoroughly three times with clean water.
Ensure fryer is perfectly dry before re-filling with
frying medium.
Excessive breakdown of frying medium.
Add fresh frying medium daily to replace contents
every 3-5 days.
Continual frying of food with excess
moisture.
Remove excess moisture from foods to be fried.
Continued overheating of oil.
Check thermostat setting. Turn down heat to around
120°C (Standby) when use is quiet.
Overloading.
Maintain 1-8 ratio of food to frying medium.
Gumming.
Heating frying medium too rapidly.
When charging fryer or starting up, melt frying
medium gradually.
Continued overheating of the frying
medium.
Check thermostat setting with a thermometer or
thermocouple.
Frying oil broken down.
Check amount of fresh frying medium added to fryer
to be sure 'turnover' is adequate.
Using wrong cooking frying medium.
Some frying mediums form gums when used in a
deep fryer. e.g safflower oil.
Greasy Foods.
Frying at too low temperatures.
Increase temperature and check thermostat setting.
Inadequate preparation of food.
Be sure foods (especially potatoes) are 'cured'
correctly.
Excessive quantities of breading or
batter.
Remove surplus breading or batter.
Placing food in frying medium direct
from the freezer.
Allow frozen foods to thaw before frying.
Surplus moisture in and on surface of
food.
Drain and dry foods before frying.
Frying medium in advanced stages of
breakdown.
Discard 'old' frying medium and refill fryer with new
frying medium.
Use of dripping or other unrefined oil.
Due to low smoking point, cooking in these oils at
lower temperatures will result in greater oil
absorption by the food.
Using the wrong kind of cooking oil.
Always use a completely refined and deodorised
cooking oil.
Inadequate frying oil turnover.
Adjust procedures to fry more food in fryer to
increase turnover.
Rapid Oil Breakdown.
Overheating of oil.
Check thermostat setting with a thermometer or
thermocouple.
Contamination.
Filter or strain the oil daily.
Poor cleaning procedures.
Clean fryer daily or at least once a week and rinse
thoroughly. Dry fryer before use.
Presence of copper or brass in the fryer
equipment.
Remove all copper or brass fittings from contact with
the oil.
Overloading fryer.
Maintain 1-8 ratio of food to frying oil.
Food excessively moist.
Drain and dry the food before frying.
Overheating oil on ‘Standby’ mode.
Reduce temperature of frying oil between 93°C
during idle (‘Standby’) periods.
