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O
IL/SHORTENING REQUIREMENTS
The ASF-75E requires 73-pounds (33 kg) of oil or
shortening in the frypot and the ASF-60E requires
62-pounds (28 kg) of oil or shortening. Use only
quality, high-grade oil/shortening in the fryer. The high
moisture content of many lower grade shortening will
result in excessive foaming and boil over. The cold
oil/shortening level requirement for the fryer is indicated
below.
NOTE: ALWAYS maintain the proper level of
shortening by adding fresh oil/shortening
to the frypot whenever needed.
C
heck the quality of the oil/shortening in the frypot on a
daily basis for signs of deterioration. Use an approved test
kit. Signs of shortening deterioration include excessive
boiling, smoking, foaming, bad taste, and rancid odor.
Discard any shortening before it degrades to the point of
affecting product quality. Always filter the oil on a regular
basis and keep the frypot clean.
Remove ice crystals and ensure that food is dry before
frying. Excessive water and ice can cause oil to splatter or
overflow. Do not over fill the basket. Food needs to be
surrounded by oil for best frying results.
Maximum shortening life is achieved by turning the fryer
stations off when not in use. In multiple-station units, heat
only the component fryers necessary to meet cooking
needs.
El ec tr ic Fryer Op er at io n & Ca re M an ua l • 11
O P E R A T I O N
M
AXIMUM OIL FILL LINE
MINIMUM
OIL FILL LINE
K
ETTLE
FRONT
OIL/SHORTENING
LEVELS
O I L / S H O R T E N I N G R E Q U I R E M E N T S
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
C A U T I O N
Cold oil or shortening expands as
the temperature increases. To avoid
injury and equipment damage, allow
for expansion by filling 1/2˝ (13mm)
below the maximum hot oil fill line.
W A R N I N G
FAILURE TO PLACE SOLID SHORTENING
DIRECTLY ON THE BOTTOM OF THE
FRYPOT CAN CAUSE SERIOUS
E QU IP ME NT DA MAG E.
C A U T I O N
ENSURE THERE IS NO WATER IN THE FRYPOT BEFORE
FILLING WITH OIL/SHORTENING. WHEN COOKING
COMPOUNDS ARE HEATED TO COOKING
TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE
OIL TO SPLATTER AND MAY BE A BURN HAZARD.
D A N G E R
The flash point of shortening
occurs at a lower temperature
the longer the shortening is
used. Discard any shortening
showing signs of deterioration
to avoid serious burns, fire,
and property damage.
C A U T I O N
FIRE OR EQUIPMENT DAMAGE CAN RESULT FROM
IMPROPER SHORTENING LEVELS. THE LEVEL OF
SHORTENING MUST ALWAYS BE ABOVE THE HEATING
ELEMENTS WHEN THE FRYER IS OPERATING.
THE REQUIRED SHORTENING LEVEL MUST ALWAYS
BE ABOVE THE MINIMUM HOT OIL FILL LINE.