| Calibrate fryer |
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| FR 3 B1 |
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| Why | To maintain food safety standards |
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| Time required | 1 minute to prepare | 5 minutes to complete, once fryer has reached cooking | ||||||||
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| temperature. Cook temperature should be reached in | ||||||||
| Time of day |
| approximately 45 minutes. |
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| At open | For | |||||||||
Hazard icons
Tools and supplies
Pyrometer with fry | Neoprene Gloves |
vat probe |
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Frymaster Fryer Model BIELA14 and BIGLA30 – LOV
Procedure
1Calibrate pyrometer.
Fill a hot beverage cup with ice and then add cold water from the drink tower up to the top of the ice. You should have 50 percent ice and 50 percent water.
2 Place probe in water Place the probe in the ice wa- ter and stir continuously until the temperature readout stabilizes.
3 Read temperature
The readout should be 32°F (0°C), plus or minus 2°F (1°C). If not, you need to calibrate, repair, or replace the pyrometer. For calibra- tion, follow the calibration, checking, and adjusting pro- cedures supplied by the manufacturer of your pyrome- ter.
2Turn on fryer and heat oil.
Press the on/off button to turn the fryer on. Set the fryer for the product to be cooked.
Allow the oil in the fryer to reach cooking temperature and then cycle off.
3Check oil level.
Check the oil level when the oil has reached cooking tem- perature. If the oil is above the “Oil Level” line, remove oil until the oil is at the line by draining oil into pan or disposal unit. If the oil is below the “Oil Level” line, add oil until the oil reaches the line.
Oil in the fryer is very hot. Use gloves.
4Cycle vat.
Allow the vat to cycle on and off three times. The heat light will come on when the fryer is heating.
FR 3 B1
©McDonald’s Corporation · Planned Maintenance Manual · Revised June 2009 | Page 1 of 2 |