| Verify |
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| Quarterly |
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| FR 2 Q2 |
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| Why | To ensure fryer safety controls are working effectively |
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| Time required | 45 minutes for fryer to heat up. | 25 minutes per pot to complete. |
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| 1 hour for oil to cool down before disposal. |
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| Time of day | After closing. Conduct this test when | For | ||||||||
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| the cooking oil is due to be changed. | when oil is scheduled to be changed |
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Hazard icons
Tools and supplies
Oil removal cart | Neoprene Gloves |
Frymaster Fryer All models using an M2000 Computer
Procedure
1Prepare for tests.
Confirm that the oil in the fryer is scheduled to be changed. The oil must be dis- carded at the end of the procedure.
Check the oil level in the fryer. It should be at the upper “Oil Level” line. If the oil level is below that line, add oil until it reaches the “Oil Level” line.
Check the temperature of the oil. The oil temperature should be above 180°F (82°C).
Confirm that the hood grease filters are in place, and turn the exhaust fans on. The fans must stay on for the entire procedure. During this proce- dure, the oil in the fryer is heated to very high tempera- tures. The oil may smoke slightly, and it will be ex- tremely hot.
2Turn fryer off.
Press the on/off key to turn the fryer off. The display will show “OFF.”
3Put fryer into programming mode.
Press the button marked “checkmark” to put the fryer into programming mode. The left display will show “Code.”
4Decide which vat to test.
You can test either a full vat or the
To test a full vat or the right- hand side of a
To test the
Quarterly
FR 2 Q2
©McDonald’s Corporation · Planned Maintenance Manual · Revised June 2008 | Page 1 of 3 |