When frying is completed, remove baskets or product. Hang baskets on rear basket hangers. Remove food and season it. Do not salt food over the shortening because salt could cause a chemical change in the oil.
Add approximately 15% new oil daily.
Keep level of shortening at oil level line in fry tank. Add fresh shortening as needed.
DAILY FILTERING
Standard TK Fryers
Turn gas valve OFF when draining or filling.
Always filter the shortening while liquefied. If you attempt to drain a cold fryer, heated up, it will not drain properly because the shortening under the cold zone tube area will remain hard. If necessary, the
Shortening life will be extended by filtering at least once a day, or more often if conditions warrant. A commercially available power filter (made by other manufacturers) may be used. Follow their operating instructions for draining, straining, and replacing shortening in the fry tank.
Another way to filter is to drain the shortening from the drain pipe through a filter bag, or cover the receiving container with cheesecloth or other filtering material.
Filtering Procedure
1.Turn the fryer OFF.
2.Slowly remove the baskets, especially if shortening is hot, to prevent splashing.
3.Open the fryer door and attach the drain pipe to the drain valve.
4.Select a container of sufficient size to handle the amount of fryer shortening to be drained and place it below the drain pipe.
5.If you are using a filter bag, tie it securely to the drain pipe. If other filter medium is used, place it in the container.
6.Open the drain valve carefully so that the shortening stream is directed through the filter.
7.With a small amount of warm shortening, flush out scraps and sediment in the fry tank. Drain the tank thoroughly and wipe clean.
8.If it is necessary to clean the tank more thoroughly, follow the procedure shown in CLEANING —
WEEKLY OR AS REQUIRED.
9.Close the drain valve.
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