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Note: You must agitate vegetable oil during the entire high-limit control-check procedure with a
maple paddle.
CAUTION
If after completing both high-limit tests you find only the second high-limit operates
properly, the vat can be used if it is absolutely necessary, but with extreme care. The
controller must be replaced immediately after this period of necessity. If the second
high-limit does not work the vat must not be used until the second high-limit has been
replaced. If the first high-limit feature activates at less than 400°F (204°C), do not
replace the controller unless it interferes with proper cooking. If the second high-limit
activates at less than 425°F (218°C), do not replace it unless it prevents you from
checking the first high-limit feature.
4. Press and hold "first high-limit" position of the vat high-limit test switch.
Result: Electrical element or gas burner turns OFF and "TROUBLE" light comes ON. Vegetable oil
temperature should be between 400º and 425ºF (204º and 218ºC).
5. Press and hold "second high-limit" position of the vat high-limit test switch.
Note: When the trouble light comes ON, or the temperature exceeds 425ºF (218ºC), release switch.
Result: Electrical elements or gas burner turns OFF and the second high-limit will come ON. The
vegetable oil temperature should be between 425º and 450ºF (218º and 232ºC).
CAUTION
When the second high-limit light comes on, or the temperature exceeds 450°F (232°C),
release switch.
6. Turn the power switch to the “OFF” position. One vat must remain ON to ensure hood fan
remains ON.
7. Remove the fry vat probe and reinstall the computer probe into the vat.
8. Allow vegetable oil to cool for one hour before discarding. See statement on discarding oil
(Chapter 5).
Note: Hot oil must not be transported until it cools to 100°F (38°C) or less.
High-Limit check is complete. Repeat procedure for each remaining vat.