c. When the fryer is not in use, the thermostat should be set lower than that used during cooking.
4.3TURN ON PROCEDURES:
a.If fryer is empty, pour enough frying compound into the vessel to fill the vessel to the "oil level” line scribed on the rear wall. If solid shortening is to be used, melt enough in a separate container to cover the heating elements in the bottom of the vessel, then melt the rest in the vessel by turning power switch off and on.
b.Turn the power switch on; set temperature controller to 177°C (350°F). In less than 30 minutes, the frying compound temperature will stabilize and be ready for production.
4.4FILTERING:
a.General: Filtering the frying compound assures a better taste to the food being prepared, minimizes flavors being transferred from batch to batch, and increases frying compound lifespan.
Filter the frying compound at least once daily or more frequently if cooking is heavy.
b.Prior to filtering, align the filter unit with the drain valve. Attach the drain valve extension to ensure frying compound flows into the filter unit safely.
c.If using solid shortening, clear return lines before turning off the filter motor and hang any flexible lines up to drain. As it cools, solid shortening solidifies and clogs lines.
d. For more detailed information concerning filtration, review the operator's manual shipped with your filter unit or read Chapter 9 of this manual.
CAUTION
WHEN FILTERING, NEVER LEAVE THE
FILTER UNATTENDED. ALWAYS POINT THE FLEXIBLE OIL RETURN HOSE NOZZLE DOWN INTO THE FRY VESSEL TO PREVENT THE SPRAYING OF HOT OIL WHICH MAY CAUSE SEVERE BURNS.
4.5CLOSING: When closing at night, filter oil in all fryers and drain the filter lines. Cover the open tanks of oil. Turn power switch “OFF”.
4.6SHUTDOWN: When shutting down for periods longer than overnight, drain the frying compound and clean the vessel thoroughly. Either discard the frying compound or return it filtered to the vessel and then cover it. Turn both the power switch and temperature controller “OFF”.
10
