Wolf Appliance Company WOLF FRYER MODULE Canola Oil, refined, Corn Oil, refined, Lard, Peanut Oil

W O L F FRYER MODULE U S E & C A R E

Moist or frozen food can lead to excessive foaming when first submerged in oil. To avoid this, lower the food slowly into the oil.

For deep-frying, it is best to use the same oil no more than three times, since repeated use will lower the smoke point. After each use, remove any food particles from the oil.

After allowing the oil to cool, cover the fryer with the low-profile lid to prevent contamination of the oil.

Oil must be added to the fryer basin before turning the unit on. Serious injury or damage to the fryer module may result if oil is poured into a heated fryer basin.

To protect hands from oil burns, wear heavy plastic gloves when deep-frying.

Dimensions in parentheses are in millimeters unless otherwise specified.

S M O K E P O I N T T E M P E R AT U R E S

Canola Oil, refined		400˚F (205˚C)
Corn Oil, refined		450˚F (230˚C)
Lard	360˚F–400˚F (180˚C–205˚C)
Olive Oil, pure		280˚F (140˚C)
Olive Oil, extra virgin		405˚F (205˚C)
Peanut Oil		450˚F (230˚C)
Safflower Oil		450˚F (230˚C)
Shortening	355˚F–370˚F (180˚C–190˚C)
Vegetable Oil	440˚F–450˚F (225˚C–230˚C)

13