Alto-Shaam Electric Fryer, ASF-75E, ASF-60E manual Operation, L/s h o r t e n i ng requirements

OIL/SHORTENING REQUIREMENTS

The ASF-75E requires 73-pounds (33 kg) of oil or shortening in the frypot and the ASF-60E requires

62-pounds (28 kg) of oil or shortening. Use only quality, high-grade oil/shortening in the fryer. The high moisture content of many 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.

COLD OIL

FILL LINE

operation

o i l/s h o r t e n i ng 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.

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 turning the fryer stations off when not in use. In multiple-station units, heat only the component fryers necessary to meet cooking needs.

CAUTION

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.

w A R N I N g

FAILURE TO PLACE SOLID ShORTENING

DIRECTLy ON ThE BOTTOM OF ThE

FRyPOT CAN CAUSE SERIOUS

EQUIPMENT DAMAGE.

Check the quality of the oil/shortening in the frypot 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.

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.