FRYER TROUBLESHOOTING GUIDE (Continued)
PROBLEM | CAUSE | REMEDY |
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Liquid shortening does | 1. Low gas supply pressure [less than 6” W.C. | 1. Measure the gas supply pres- |
not reach the desired | for natural gas; (11” W.C. for propane) | sure. |
temperature for frying. | when all other | Contact your local gas supplier |
| operating], causing reduced heat from main | to obtain adequate gas supply |
| burners. | pressure. |
| 2. Low gas manifold pressure [less than 3½” | 2. Measure the gas pressure at |
| W.C. for natural gas; (10” W.C. for pro- | the fryer’s manifold pressure |
| pane)]. | tap. Adjust the manifold pres- |
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| sure (see Figure 6), as neces- |
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| sary: [a] Unscrew (and re- |
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| tain) the threaded Main Burner |
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| Regulator Adjustment Cover. |
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| Use a |
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| turn the regulator adjustment |
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| screw (clockwise to increase; |
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| counterclockwise to decrease) |
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| to reset the pressure adjust- |
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| ment. Reinstall, and tighten, |
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| the Regulator Adjustment |
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| Cover, when finished. |
| 3. Loose knob on thermostat; or thermostat | 3. Stir the shortening to mix the |
| requires calibration (temperature setting dif- | hot shortening with some from |
| fers by about 10°F from measured shorten- | the lower ‘cool zone’ and allow |
| ing temperature). | it to sit for 5 minutes. Turn the |
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| thermostat knob until it ‘clicks’ |
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| on (causing the main burners to |
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| flame); note the setting where |
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| this occurs. Turn the thermo- |
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| stat until it ‘clicks’ off (causing |
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| the main burners to go out); |
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| note the setting where this |
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| occurs. Repeat this tempera- |
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| ture ‘click points’ step at least |
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| three times to ensure that |
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| the shortening temperature has |
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| stabilized. |
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| Measure the temperature of |
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| the shortening by inserting an |
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| accurate thermometer about |
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| 4 inches into the shortening to |
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| measure its temperature. If the |
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| temperature variation between |
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| the measured temperature and |
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| the thermostat setting is 10°F |
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| or less, the thermostat can be |
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| recalibrated. |
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