Operation, L/s h o r t e n i n g requirements

OIL/SHORTENING REQUIREMENTS

Each ASF-60G frypot requires 62-pounds (28 kg) of oil or shortening. Use only quality, high-grade oil/shortening in the fryer. The high moisture content of lower grade shortening will result in excessive foaming and boil over. The cold oil/shortening level requirement for the fryer is indicated below.

C A U T I O N

Cold oil or shortening expands as the temperature increases. To avoid injury and equipment damage, allow for expansion by filling to the cold oil fill line.

NOTE: ALWAYS maintain the proper level of shortening by adding fresh oil/shortening to the frypot whenever needed.

fryer cross-section	MINIMUM
oil/shortening levels	HOT OIL FILL LINE
oil/shortening levels	TOP BEND INSIDE
	OIL KETTLE
MAXIMUM HOT
OIL FILL LINE
FRONT

COLD OIL

FILL LINE

W A R N I N G

FAILURE TO PLACE SOLID SHORTENING DIRECTLY ON THE BOTTOM OF THE FRYPOT CAN CAUSE SERIOUS EQUIPMENT DAMAGE.

operation

o i l/s h o r t e n i n g requirements

dANGER

The flash point of shortening occurs at a lower temperature the longer the shortening is used. discard any shortening showing signs of deterioration to avoid serious burns, fire, and property damage.

Check the quality of the oil/shortening in the frypots on a daily basis for signs of deterioration. Use an approved test kit. Signs of shortening deterioration include excessive boiling, smoking, foaming, bad taste, and rancid odor. Discard any shortening before it degrades to the point

of affecting product quality. Always filter the oil on a

regular basis and keep the frypot clean.

C A U T I O N

ENSURE THERE IS NO WATER IN THE FRYPOT BEFORE FILLING WITH OIL/SHORTENING. WHEN COOKING COMPOUNDS ARE HEATED TO COOKING TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE OIL TO SPLATTER AND MAY BE A BURN HAZARD.

Remove ice crystals and ensure that food is dry before frying. Excessive water and ice can cause oil to splatter or overflow. Do not over fill the basket. Food needs to be

surrounded by oil for best frying results.

Maximum shortening life is achieved by lowering the temperature of the fryer to 250°F (121°C) or turning the fryer station off when not in use. In multiple-station units, heat only the component fryers necessary to meet cooking needs.

C A U T I O N

FIRE OR EQUIPMENT DAMAGE CAN RESULT FROM IMPROPER SHORTENING LEVELS. THE LEVEL OF SHORTENING MUST ALWAYS BE ABOVE THE HEAT EXCHANGERS WHEN THE FRYER IS OPERATING.

THE REqUIREd SHORTENING LEVEL MUST ALWAYS

bE AbOVE THE MINIMUM HOT OIL FILL LINE.

C A U T I O N

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN

IN OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

MN-35207 • Gas Fryer Operation & Care Manual • 11

ASF-60G, Gas Fryer specifications

The Alto-Shaam ASF-60G is a state-of-the-art food holding cabinet designed to enhance food service operations in commercial kitchens. Renowned for its exceptional performance and innovative technologies, this model is particularly popular among restaurants, catering services, and hospitality businesses that require consistent and high-quality food preservation.

One of the standout features of the ASF-60G is its unique SmartTemp technology. This advanced temperature control system ensures that food is held at precise temperatures, preventing overcooking or drying out. With the ability to adjust the temperature to the needs of various food items, operators can maintain the quality and safety of the food for extended periods.

The cabinet boasts a spacious interior that can accommodate up to 30 standard food pans, making it incredibly versatile for different types of culinary offerings. Its adjustable shelving allows for flexible organization, enabling chefs to easily access and store various meals while optimizing space within the kitchen.

Another significant characteristic of the ASF-60G is its durability. Constructed with high-quality stainless steel, the cabinet is designed to withstand the rigors of a busy kitchen environment. The robust build not only ensures longevity but also facilitates easy cleaning and maintenance, which is crucial in maintaining hygiene standards.

The Alto-Shaam ASF-60G incorporates Halo Heat technology, which utilizes gentle, even heat distribution to provide consistent holding temperatures without the use of fans. This method reduces moisture loss, preserving the texture and flavor of food items. Unlike traditional heated holding solutions, Halo Heat is energy-efficient and minimizes the need for frequent adjustments.

Additionally, ease of use is a key consideration in the design of the ASF-60G. It features an intuitive digital control panel that allows operators to monitor and adjust settings swiftly. The clear display provides real-time updates on temperature and operational status, ensuring that users can maintain optimal conditions at all times.

For those prioritizing energy efficiency, the Alto-Shaam ASF-60G is designed to minimize energy consumption while maximizing performance. This sustainable approach not only lowers operational costs but also aligns with the growing demand for environmentally conscious cooking solutions.

In conclusion, the Alto-Shaam ASF-60G offers an exceptional blend of features, advanced technologies, and durable construction. Its commitment to food quality, efficiency, and user-friendly operation positions it as a leading choice for food service professionals seeking to elevate their food holding capabilities.