OPERATION
DANGER: BURN HAZARD
Contact with hot oil will cause severe burns.
Always wear protective clothing and heat resistant gloves when operating the fryer.
CAUTION:
HOT SURFACE
Exposed surfaces can be hot to the touch and may cause burns.
Fig. 3 Temperature Control
Knob
Fig. 4 Oil Level Marking
NOTE: If the oil temperature exceeds 440ºF, the
Allow the oil to cool, then press the red button on the back of the element head until it “clicks” and stays in. If tripping persists, see Troubleshooting Suggestions, page 9.
NORMAL OPERATION
1.a. Be sure the TEMPERATURE CONTROL KNOB is turned to OFF.
b.Lower the ELEMENT HEAD into the frypot by pushing back on the BASKET SUPPORT ROD, raising the ELEMENT HEAD SUPPORT ROD, then carefully lowering the elements.
2.Fill the FRYPOT with
Capacity: | 14 pounds |
15 pounds | |
30 pounds (15 pounds per frypot) | |
40 pounds |
IMPORTANT: DO NOT overfill the frypot. Cold oil will expand as it heats. Adding too much oil will allow the frypot to overflow during operation.
For best results, always use top grade commercial shortening made specially for frying. Maintain proper oil level in frypot during operation.
3.Turn the TEMPERATURE CONTROL KNOB to the desired temperature. The HEAT INDICATOR will glow. When the oil reaches the desired temperature, the heat indicator will go out. The heat indicator will go off and on during operation as the thermostat cycles to maintain temperature.
For best results: DO NOT set temperature control to a temperature setting higher than is required for the food product.
4.Load either or both baskets no more than 1/2 full with food product.
a.DO NOT overload fry baskets. For best results, load baskets uniformly to half full.
b.Using the basket handle, lower the baskets into the hot oil.
c.When food is cooked, lift the basket out of the oil by the handle. Hang the baskets on the BASKET SUPPORT ROD to drain.
5.When the heat indicator light cycles off, the fryer is ready to cook the next load.
6.Reduce temperature control to 225ºF during idle periods to save power and extend the life of the oil. The fryer will return to operating temperature in just a few minutes when needed.
7.Keep the fryer clean at all times. Rinse baskets frequently, and dry thoroughly, in order to prevent oil contamination.
8.Drain the frypot completely after use. Filter the oil daily, or more often during heavy use.
301 p/n 307588 OpM CT Std Fryers
6
