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and pack into cool zone (bottom) of
the frying vessel. Be careful to not
leave any air spaces or disturb the
sensing bulbs. Melt shortening by
turning the heaters “ON” for about
five or ten seconds, “OFF” for a
minute, repeating cycle until
shortening is melted. If oil starts to
smoke while melting this way, shorten
the “ON” cycle and lengthen the
“OFF” cycle. Smoke shows that you
are scorching the shortening and
cutting its useful life.
NOTE: NEVER MELT A SOLID BLOCK
OF SHORTENING BY SETTING IT IN
THE VESSEL. THIS IS UNSAFE,
INEFFICIENT AND DANGEROUS.
c. When the fryer vessel is filled and the
shortening melted, replace the crumb
screen over the heater elements.
d. Before starting operation, turn the
temperature controller to the probable
working temperature; wait for the
temperature to stabilize then check
with a high-quality immersion
thermometer.
WARNINGS
NEVER OPERATE FRYER WITHOUT
ENOUGH COOKING COMPOUND OR
WATER IN THE VESSEL TO COVER
THE HEATING ELEMENTS.
ALWAYS WEAR OIL-PROOF,
INSULATED GLOVES WHEN
WORKING WITH THE FRYER FILLED
WITH HOT OIL.
ALWAYS DRAIN HOT OIL INTO A
METAL CONTAINER. HOT OIL CAN
MELT PLASTIC BUCKETS AND CRACK
GLASS CONTAINERS.