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TING GUIDE TING GUIDE
TING GUIDE TING GUIDE
TING GUIDE
(Continued)
PROBLEM CAUSE REMEDY
Liquid shortening does
not reach the desired
temperature for frying.
1. Low gas supply pressure [less than 6” W.C.
for natural gas; (11” W.C. for propane)
when
all other gas-powered equipment is
operating], causing reduced heat from main
burners.
2. Low gas manifold pressure [less than 3½”
W.C. for natural gas; (10” W.C. for pro-
pane)].
3. Loose knob on thermostat;
or thermostat
requires calibration (temperature setting dif-
fers by about 10°F from measured shorten-
ing temperature).
1. Measure the gas supply pres-
sure.
Contact your local gas supplier
to obtain adequate gas supply
pressure.
2. Measure the gas pressure at
the fryer’s manifold pressure
tap. Adjust the manifold pres-
sure (see Figure 6), as neces-
sary: [a] Unscrew (and re-
tain) the threaded Main Burner
Regulator Adjustment Cover.
Use a flat-blade screwdriver to
turn the regulator adjustment
screw (clockwise to increase;
counterclockwise to decrease)
to reset the pressure adjust-
ment. Reinstall, and tighten,
the Regulator Adjustment
Cover, when finished.
3. Stir the shortening to mix the
hot shortening with some from
the lower ‘cool zone’ and allow
it to sit for 5 minutes. Turn the
thermostat knob until it ‘clicks’
on (causing the main burners to
flame); note the setting where
this occurs. Turn the thermo-
stat until it ‘clicks’ off (causing
the main burners to go out);
note the setting where this
occurs. Repeat this tempera-
ture ‘click points’ step at least
three times to ensure that
the shortening temperature has
stabilized.
Measure the temperature of
the shortening by inserting an
accurate thermometer about
4 inches into the shortening to
measure its temperature. If the
temperature variation between
the measured temperature and
the thermostat setting is 10°F
or less, the thermostat can be
recalibrated.