Filter
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7. DETERMINE MAXIMUM LOAD WEIGHT: For operational safety, it is very important to
determine the maximum load weight for the specific operation. This can be accomplished by
starting out with small loads and gradually increasing to the largest load size which allows the
operator sufficient time to close and lock the fryer cover handle (item 14) without oil foaming
out of the FRYPOT. See OPERATING INSTRUCTIONS, page 10.
The weight of product which can be safely cooked in this pressure fryer
will vary with oil level, product moisture content, oil temperature, and other
various conditions.
FAILURE TO OBSERVE THIS WARNING WILL RESULT IN HOT OIL
RELEASE FROM THE FRYER.
HOT OIL WILL CAUSE SEVERE BURNS ON CONTACT.
POTENTIAL FOR OIL SPLATTER
9
LOWER BASKET
REMOVE HANDLE
SLIDE LID
FORWARD
LATCH LID TURN
CONTROL LEVER
TO COOK
6. Insert the BASKET into the FRYPOT. Fill the FRYPOT to the MIN OIL LEVEL line in the
BASKET with room-temerature commercial-quality LIQUID SHORTENING.
This requires 30lbs. of oil.
NOTE: This fryer is designed for LIQUID SHORTENING ONLY. DO NOT USE SOLID
SHORTENING OR LARD. Solid shortening will solidify in the filter reservoir and filter
pump. This condition will render the filter system inoperable. Repairs caused by the use
of anything other than liquid shortening are not covered under warranty.
7. Check operation of FRYER and all CONTROLS.
LOAD PRODUCT
COOK
OFF
13
COOK
LEVER
14
CONTROL HANDLE
(SHOWN CLOSED
AND LOCKED)
CONTROL
HANDLE
(SHOWN
OPEN)
DRAIN VALVE
FILTER
RESERVOIR
DRAIN
VALVE
LEVER
DRIP
PAN
14
17
11