TROUBLESHOOTING
SYMPTOM | POSSIBLE CAUSE |
|
|
1.The temperature of the shortening drops, or excessive recovery time is required.
A.Insufficient gas supply to unit.
B.Ventilating system pulling heat out of heat exchanger and flue box.
C.Overloading fryer capacity.
2. Pilot won't stay lit. Fryer shut off.
3.Rapid shortening breakdown, crumbs and specks in frying compound.
A.Malfunctioning thermopile or loose/dirty connection in thermopile.
B.Malfunctioning shutoff valve.
C.Pilot burner orifice and air openings need cleaning.
A.Excessive temperature settings (over 375°F).
B.Shortening not being filtered regularly.
C.Incorrect preparation of breaded food.
•Do not use salt.
•Allow breading time to adhere to food.
•Do not allow loose flour to fall into shortening from hands.
D.Do not add strainings or drippings from meat fats to shortening.
E.Use correct shortening and follow temperature recommendations.
F.Take out 10% to 15% of the shortening.
G.Check thermostat settings with thermometer periodically.
– 14 –
