OPERATION

OI L/S HORT ENING

RE QUIRE MENTS

 

 

OIL/SHORTENING REQUIREMENTS

Check the quality of the oil/shortening in the frypot on a

The ASF-75G requires 73-pounds (33 kg) of oil or

daily basis for signs of deterioration. Use an approved test

shortening in the frypot and the ASF-60G requires

kit. Signs of shortening deterioration include excessive

62-pounds (28 kg) of oil or shortening. Use only quality,

boiling, smoking, foaming, bad taste, and rancid odor.

high-grade oil/shortening in the fryer. The high moisture

Discard any shortening before it degrades to the point of

content of many lower grade shortening will result in

affecting product quality. Always filter the oil on a regular

excessive foaming and boil over. The cold oil/shortening

basis and keep the frypot clean.

level requirement for the fryer is indicated below.

 

CAUT ION

Cold oil or shortening expands as the temperature increases. To avoid injury and equipment damage, allow for expansion by filling 1/2˝ (13mm) below the maximum hot oil fill line.

NOTE: ALWAYS maintain the proper level of shortening by adding fresh oil/shortening.

to the frypot whenever needed

FRONT

MAXIMUM OIL FILL LINE

 

MINIMUM

 

OIL FILL LINE

OIL /SH OR TEN IN G

 

LEV ELS

KETTLE

DAN GER

The flash point of shorte ning occu rs at a lower tempe rat ure the lo nger the shor tening is used. Discard any shorte ning showin g signs of dete riora tion to avoid serio us burns, fire, and property damag e.

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.

WARNING

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

EQUI PMEN T DAM AGE.

CAUT ION

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.

Ga s F rye r O per ation

CAU TI ON

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

THE REQUIRED SHORTENING LEVEL MUST ALWAYS BE ABOVE THE MINIMUM HOT OIL FILL LINE.

CA UTI ON

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

& Ca re Manu al • 12

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Alto-Shaam FryTech Series Caut ION, CAU TI on, Operation, OI L/S Hort Ening RE Quire Ments, OIL/SHORTENING Requirements
Page 12 Page 14

FryTech Series specifications

The Alto-Shaam FryTech Series represents a significant advancement in commercial frying technology, designed to deliver high-quality results while reducing energy consumption and enhancing efficiency. This innovative series is ideal for restaurants, catering services, and other foodservice establishments looking to optimize their frying operations.

At the heart of the FryTech Series is the state-of-the-art Frying Technology that utilizes a unique oil filtration system. This system automatically filters oil while the fryer is in operation, ensuring that the oil remains clean and usable for longer periods. By reducing the frequency with which oil must be changed, this technology not only lowers operational costs but also minimizes waste, making it an environmentally friendly choice.

One of the standout features of the FryTech Series is its Smart Control System. This intuitive digital interface allows operators to easily set and adjust cooking times and temperatures, providing precise control over the frying process. The system also includes programmable cooking profiles, enabling users to replicate successful frying results consistently. With the ability to store multiple recipes, chefs can ensure food quality and streamline their service.

The FryTech Series also emphasizes safety and ease of use. The fryers are designed with built-in safety features, including automatic shut-off capabilities and temperature sensors that prevent overheating. The cool-to-the-touch exterior reduces the risk of burns, making the units safe to operate in busy kitchens.

Energy efficiency is another key characteristic of the FryTech Series. With its advanced heating technology and insulation, these fryers require less energy to maintain optimal frying temperatures. This not only lowers utility costs but also contributes to a kitchen’s overall sustainability efforts.

The construction of the FryTech fryers is robust and made from high-quality materials, ensuring durability and longevity in demanding kitchen environments. The design also prioritizes ease of cleaning, with smooth surfaces and removable components that simplify maintenance.

Overall, the Alto-Shaam FryTech Series combines cutting-edge technology, user-friendly controls, safety features, and energy efficiency, making it an exceptional choice for foodservice operations aiming to enhance their frying capabilities. By investing in this innovative fryer series, businesses can achieve consistent and high-quality frying results while also prioritizing operational efficiency and environmental responsibility.
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