Southbend 4FR-45 C OOKING H

4FR-45 RESTAURANT RANGE FRYER COOKING HINTS

OPERATOR’S MANUAL 1182128 PAGE 15

COOKING HINTS

• Smoking oil means that the temperature is too high, or that the oil has broken down.

• Gum in frypot denotes a need for thorough cleaning (see “W eekly Cleaning” on page 18)

• Use different oil for oily foods (mackerel, nutmeg, etc .) than for foods with water-soluble flavors

(potatoes, onions, etc.).

• Taste oil for quality. Replace it regularly.

• Poor oil cannot produce good food.

Use the following tips to help develop energy-saving procedures and hab its. Using less natural or pr opane

gas saves energy, and money, too.

• Limit preheat time to 5 to 10 minutes.

• Set thermostat to desired temperature.

• Do not overheat. Never use temperatures higher than 375°F.

• Turn fryers off during slack periods.

• Filter oil daily. Clean frypot thoroughly at least once a week (see page 18).

• Make sure frypot is clean.

• Make sure thermostats are registering and functioning pr operly.

• Fill frypot only to proper frying level. An oil-level l ine is stamped on the frypot.

• Maintain proper level of oil in the frypot by occasionall y adding fresh solid sh ortening as the f rypot fries

down.

• Keep heating tubes covered at all times when heat is on.

• Fry at temperature in the range 325°F to 375°F.

• Turn heat in the frypots to 200°F, or preferably off, between fry periods, or during an y periods of time

when this is practical.

• Fry foods in amounts only up to a full load; a full loading b eing t he poi nt wher e the tem peratur e recov ers

to the dial setting and the thermostat turns off the burners bef ore the food is completely fried or done.

• Remove food baskets from frypot as soon as food is done, allowing food to dr ain over frypot a m inimum

of 30 seconds.

• Keep oil as clean as possible at all times, rem oving immediately any floating burned particles.

• Make sure baskets are sound and don’t leak food into the f rypot.

• Drain frypot, filter oil, and remove all residue from cold zone at least onc e daily. Boil out frypot and

baskets with detergent at least once a week, scraping off any foreign materials not yielding to the

treatment. Rinse frypot several times by filling with f resh water and bringi ng to boil. Perf orm the weekly

cleaning procedure (see page 18).

• Keep frypots covered when not in use.