9. TROUBLESHOOTING GUIDE
Possible Cause
Problem
Fryingtemperaturetoo | high/overheating.(Checkthermostat) |
Frying temperature too low. (Check thermostat)
Overloading the fry tank.
Improper draining of food after frying.
High moisture content in food being fried.
Inadequatefryingcompound | turnover. |
Improper preparation of food.
offryingcompound. | otherforeignmaterial) |
Contamination | (Duetosaltor |
Frying in foam.
Food being fried may be of poor quality.
fryingcompound | orafterexcessiveuse) |
Poorqualityof | (Eitherinitially |
Cooking time too short.
Inadequate filtering of frying compound. Excessive crumbs in fry tank
Keeping food in frying compound after cooking.
Inadequate cleaning of fry tank.
10
Excessive and premature | X | X |
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foaming. |
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Greasy food/excessive frying | X | X X | X | X | X | X |
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compound absorption. |
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“Objectionable” odor or flavor |
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of frying compound. |
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“Objectionable” flavor of fried |
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food. |
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Excessive smoking of frying | X |
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compound. |
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Excessive darkening of frying | X |
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compound. |
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Frying compound won’t hold | X | X | X |
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heat. |
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Food crust color not brown. | X | X | X |
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Rapid breakdown of frying | X |
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compound. |
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