OPERATION (continued)
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.
10Temperature Control Knob
Fig. 11 Oil Level Marking
FRYER OPERATION
NOTE: The two sections of the fryer are completely separate, and can be used and controlled individually.
1.a. Be sure the TEMPERATURE CONTROL KNOB is turned to OFF.
b.Lower the ELEMENT HEAD into the frypot by pulling back on the ELEMENT LIFTING HANDLE, raising the ELEMENT HEAD SUPPORT ROD, then carefully lowering the elements into the frypot.
2.IMPORTANT:
On units equipped with frypot drains, be sure both drain valves are closed.
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.
Fill the FRYPOT with
Capacity: 30 pounds (15 pounds each frypot).
For best results, always use top grade commercial shortening made specifically 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. DO NOT overload fry baskets. For best results, load baskets uniformly to half full. Hang the basket on the BASKET LIFT.
5.Set the TIMER DIAL to the desired cooking time. Press the "PUSH" button on the timer to lower the basket into the hot oil.
When food is cooked, the basket will be lifted out of the oil. Handle the hot basket only by the basket handle.
Fig. 12 Timer
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