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SUPER MARATHON SERIES GAS FRYERS
CHAPTER 4: FRYER OPERATIONS
4-5
4.3 Final Preparation
WARNING
NEVER set a complete block of solid shortening on top of heating tubes. To do so will
damage the heating tubes and frypot, and void the warranty.
4.3.1 Filling the Fryer with Oil or Shortening
A. When using liquid shortening or cooking oil, fill the fryer to the bottom OIL LEVEL line
scribed into the back of the frypot.
B. When using a solid shortening, cut it into small pieces and pack it below, between and above
the heat tubes, leaving no air spaces around the tubes. Do not disturb or bend the sensing bulbs.
C. After the shortening is packed around the tubes, turn the burners "ON" for about 10 seconds,
"OFF" for a minute, etc., until the shortening is melted. If you see smoke coming from the
shortening during the melting process, shorten the "ON" cycle and lengthen the "OFF" cycle.
Smoke indicates potential scorching of the shortening, which will shorten its useful life.
D. Before starting operation, turn the operating thermostat to the probable working temperature;
wait for the temperature to stabilize then check with a high-quality immersion thermometer.
For filtration instructions and troubleshooting, consult the operating manual or instructions
provided with the filtration equipment.
4.3.2 Extending Shortening/Oil Life
Although 350°F (177°C) is the recommended temperature for most cooking operations, set the fryer
at the lowest possible temperature which produces a high quality product. This ensures maximum
life of shortening.
When the fryer is not in use, set the thermostat to a lower temperature from that used during
cooking. Light loads may be cooked at lower temperatures. Experiment to determine the optimum
temperature and load conditions for various food items being cooked.