GFS SERIES TUBE FRYERS COOKING HINTS
OPERATOR’S MANUAL 1182026 REV 2PAGE 15
COOKING HINTS
COOKING HINTS
User Tips
• 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.
Gas Saving Tips
Use the following tips to help develop energy-saving procedures and h abits. Using less natural or propane
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).
Frying Do’s
• Make sure frypot is clean.
• Make sure thermostats are registering and functioning pr operly.
• Fill frypot only to proper frying level. An oil-lev el line 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 burner befor e 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.