Frymaster FR2 Calibrate fryer, FR 2 B1, Bi-weekly, Procedure 1Calibrate pyrometer, 4Cycle vat

Calibrate fryer			Bi-weekly	FR 2 B1
Why	To maintain food safety standards
Time required	1 minutes to prepare	5 minutes to complete, once fryer has reached cooking
		temperature. Cook temperature should be reached in
Time of day		approximately 45 minutes.
	At open	For 24-hour restaurants: during low-volume periods

Hazard icons

Tools and supplies

Pyrometer with fry	Neoprene Gloves
vat probe

Frymaster Fryer All models using an M2000 Computer

Procedure

1Calibrate pyrometer.

Fill a hot beverage cup with ice and then add cold water from the drink tower up to the top of the ice. You should have 50 percent ice and 50 percent water.

2 Place probe in water Place the probe in the ice wa- ter and stir continuously until the temperature readout stabilizes.

3 Read temperature

The readout should be 32°F (0°C), plus or minus 2°F (1°C). If not, you need to calibrate, repair, or replace the pyrometer. For calibra- tion, follow the calibration, checking, and adjusting pro- cedures supplied by the manufacturer of your pyrome- ter.

2Turn on fryer and heat oil.

Press the on/off button to turn the fryer on. Set the fryer for the product to be cooked.

Allow the oil in the fryer to reach cooking temperature and then cycle off.

3Check oil level.

Check the oil level when the oil has reached cooking tem- perature. If the oil is above the “Oil Level” line, remove oil until the oil is at the line by draining oil into pan or disposal unit. If the oil is below the “Oil Level” line, add oil until the oil reaches the line.

Oil in the fryer is very hot. Use gloves.

4Cycle vat.

Allow the vat to cycle on and off three times. The heat light will come on when the fryer is heating.

Bi-weekly

FR 2 B1

©McDonald’s Corporation · Planned Maintenance Manual · Revised June 2008 Page 1 of 2