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Calibrate fryer Bi-weekly FR 3 B1
©McDonald’s Corporation · Planned Maintenance Manual · Revised June 2009 Page 1 of 2
Frymaster Fryer Model BIELA14 and BIGLA30 – LOV Bi-weekly
FR 3 B1
Why
To maintain food safety standards
Time required
1 minute to prepare 5 minutes to complete, once fryer has reached cooking
temperature. Cook temperature should be reached in
approximately 45 minutes.
Time of day
At open
For 24-hour restaurants: during low-volume periods
Hazard icons
Tools and supplies
Pyrometer with fry
vat probe
Neoprene Gloves
Procedure
1
Calibrate pyrometer.
Fill a hot beverage cup with
ice and then add cold water
from the drink tower up to
the top of the ice. You should
have 50 percent ice and 50
percent water.
2 Place probe in water
Place the probe in the ice wa-
ter and stir continuously until
the temperature readout
stabilizes.
3 Read temperature
The readout should be 32°F
(0°C), plus or minus 2°F
(1°C). If not, you need to
calibrate, repair, or replace
the pyrometer. For calibra-
tion, follow the calibration,
checking, and adjusting pro-
cedures supplied by the
manufacturer of your pyrome-
ter.
2
Turn on fryer and heat oil.
Press the on/off button to turn
the fryer on. Set the fryer for
the product to be cooked.
Allow the oil in the fryer to
reach cooking temperature
and then cycle off.
3
Check oil level.
Check the oil level when the
oil has reached cooking tem-
perature. If the oil is above
the “Oil Level” line, remove
oil until the oil is at the line
by draining oil into pan or
disposal unit. If the oil is
below the “Oil Level” line,
add oil until the oil reaches
the line.
Oil in the fryer is very hot.
Use gloves.
4
Cycle vat.
Allow the vat to cycle on and
off three times. The heat light
will come on when the fryer
is heating.