Model OFG- 390
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SHORTENING |
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| FOLLOW THE INSTRUCTIONS BELOW TO AVOID |
| SHORTENINGOVERFLOWINGTHE FRYPOT, |
| WHICH COULD RESULT IN SERIOUS BURNS, |
| PERSONAL INJURY, FIRE, AND/OR PROPERTY |
| DAMAGE. |
| 1. To protect the shortening when the fryer is not in immediate |
| use, the fryer should be put into the Cool Mode. |
| 2. Frying breaded products requires filtering to keep the |
| shortening clean. The shortening should be filtered at |
| least twice a day: after lunch rush and at the end of the day. |
| 3. Maintain the shortening at the proper cooking level. Add |
| fresh shortening as needed. |
| 4. Do not overload the baskets with product (20 lb (9.0 kg) |
| max), or place product with extreme moisture content into |
| baskets. |
| WITH PROLONGED USE, THE FLASHPOINT OF |
| SHORTENING IS REDUCED. DISCARD SHORT- |
| ENING IF IT SHOWS SIGNS OF EXCESSIVE |
| SMOKING OR FOAMING. SERIOUS BURNS, |
| PERSONAL INJURY, FIRE, AND/OR PROPERTY |
| DAMAGE COULD RESULT. |
| The Henny Penny gas 6 head fryer, Model |
SHORTENING | cleaned and the shortening must filtered and polished at least twice |
| daily: after lunch rush and at the end of the day. Refer to KFC’s |
| Standards Library. |
| Filter shortening immediately following a Cook Cycle when the |
| shortening temperature is in the “COOL” mode. |
Drain the shortening at 250° F (121° C) or less. Higher temperatures cause cracklings to burn on the steel frypot surfaces after the shortening has drained.
703 |
