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Gas Fryer Operation & Care Manual • 12
O P E R A T I O N
O
IL/SHORTENING REQUIREMENTS
The ASF-75G requires 73-pounds (33 kg) of oil or
shortening in the frypot and the ASF-60G 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.
Check 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 lowering the
temperature of the fryer to 250°F (121°C) whenever the
fryer is not being used. This is an
automatic program function through the
control program designation of
“IdleMode.” The factory default is set at
a period of 30 minutes of non use before triggering a
temperature decrease, however; this time period can be
adjusted between “0” and “60” minutes. (
SEE
PROGRAMMING THE CONTROL
)
MAXIMUM HOT OIL FILL LINE
MINIMUM
HOT OIL FILL LINE
TOP BEND INSIDE
OIL KETTLE
FR
O
NT
OF KETTL
E
3 0 : 0 0
IdleMode
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
KEEP A CONTAINER OF COLD WATER ON HAND
DURING BOIL-OUT IN CASE OF BOIL-OVER. IF BOIL-
OVER IS IMMINENT, IMMEDIATELY TURN OFF MASTER
POWER SWITCH AND POUR COLD WATER INTO FRYPOT
TO QUICKLY REDUCE SOLUTION TEMPERATURE.
W A R N I N G
FAILURE TO PLACE SOLID SHORTENING
DIRECTLY ON THE BOTTOM OF THE
FRYPOT CAN CAUSE SERIOUS
EQUIPMENT DAMAGE.
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.
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.
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.