Manuals / Alto-Shaam / Kitchen Appliance / Fryer

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

Models: Electric Fryer ASF-60E ASF-75E

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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.

fryer cross-section

MINIMUM

oil/shortening levels

HOT OIL FILL LINE

TOP BEND INSIDE

 

 

OIL KETTLE

 

MAXIMUM HOT

 

OIL FILL LINE

FRONT

 

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.

Electric Fryer Operation & Care Manual • 11

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Alto-Shaam Electric Fryer, ASF-75E, ASF-60E manual Operation, L/s h o r t e n i ng requirements, OIL/SHORTENING Requirements
Page 12 Page 14

Electric Fryer, ASF-60E, ASF-75E specifications

The Alto-Shaam ASF-75E and ASF-60E electric fryers represent a significant advancement in commercial kitchen equipment, designed to meet the high demands of professional food preparation. Both models are engineered with an emphasis on efficiency, precision, and safety, ensuring that operators can achieve consistent, high-quality results.

The Alto-Shaam ASF-75E boasts a capacity of 75 pounds, making it ideal for high-volume frying applications. Its companion model, the ASF-60E, is slightly smaller, with a capacity of 60 pounds. This makes both fryers versatile options for restaurants, catering services, and other food service operations that require reliable frying capabilities without compromising on quality.

One of the standout features of both models is their advanced heating technology, which utilizes durable, heat-conducting elements that deliver consistent temperatures. This ensures that food is fried evenly and reduces the risk of undercooked or overcooked items. The fryers also come equipped with a precise digital temperature control, allowing operators to set specific frying temperatures and times, further enhancing cooking consistency.

Another key element is the innovative oil filtration system integrated into both fryers. This technology helps extend the life of the cooking oil, reducing costs and increasing operational efficiency. By filtering oil during cooking, the fryers maintain optimal frying conditions and improve the flavor profile of fried foods, making them more appealing to customers.

Safety is paramount in commercial kitchens, and Alto-Shaam prioritizes this with features such as a cool-to-the-touch exterior, ensuring operators can work safely without the risk of burns. Additionally, the fryers have built-in safety shut-off systems, which automatically turn off the heating elements if oil temperatures exceed safe levels.

Designed for ease of use, both models have simple control panels that are intuitive for operators of all skill levels. Their compact, space-saving designs make them easy to integrate into any kitchen layout without requiring excessive floor space.

In summary, the Alto-Shaam ASF-75E and ASF-60E electric fryers are engineered with state-of-the-art technologies that cater to the specific needs of commercial kitchens. With their efficient heating systems, advanced oil filtration, and strong safety features, these fryers not only enhance productivity but also contribute to delivering exceptional fried foods that keep patrons coming back for more.