Alto-Shaam ASF-60G Fryer User Manual


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MN-35207 • Gas Fryer Operation & Care Manual • 11
OPERATIONOPERATION
OIL/SHORTENING REQUIREMENTS
Each ASF-60G frypot requires 62-pounds (28 kg) of oil or
shortening. Use only quality, high-grade oil/shortening
in the fryer. The high moisture content of 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 frypots 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lter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overow.Donotoverll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) or turning the
fryer station off when not in use. In multiple-station units,
heat only the component fryers necessary to meet cooking
needs.
CAUTION
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
CAUTION
Cold oil or shortening expands as
the temperature increases. To avoid
injury and equipment damage, allow for
expansion by fi lling to the cold oil fi ll line.
WARNING
FAILURE TO PLACE SOLID SHORTENING
DIRECTLY ON THE BOTTOM OF THE
FRYPOT CAN CAUSE SERIOUS
EQUIPMENT DAMAGE.
CAUTION
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.
CAUTION
FIRE OR EQUIPMENT DAMAGE CAN RESULT FROM
IMPROPER SHORTENING LEVELS. THE LEVEL OF
SHORTENING MUST ALWAYS BE ABOVE THE HEAT
EXCHANGERS WHEN THE FRYER IS OPERATING.
THE REQUIRED SHORTENING LEVEL MUST ALWAYS
BE ABOVE THE MINIMUM HOT OIL FILL LINE.
DANGER
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.
FRONT
MAXIMUM HOT
OIL FILL LINE
MINIMUM
HOT OIL FILL LINE
TOP BEND INSIDE
OIL KETTLE
COLD OIL
FILL LINE
fryer cross-section
oil
/shortening levels
OIL/SHORTENING REQUIREMENTS
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