Filter
Top Products
Part # P157 Rev 2(01/06/10) Page 9
OPERATION continued
If this condition occurs, it could indicate that the operating
thermostat has become damaged. A qualied service
technician should check the fryer. Continued operation
of the fryer in this condition will deteriorate the frying
compound and degrade the product quality.
Operating Controls
Control Panel, Symbols and Indicators
OVER TEMPERATURE
(HIGH LIMIT) SYMBOL
AND INDICATOR - RE
D
START
POWER
SWITCH
HEATING SYMBOL AND
INDICATOR - AMBER
OFF
POWER SYMBOL
AND INDICATOR
GREEN
ON
Thermostat Dial
Degrees C
1
9
0
1
7
5
1
5
0
1
2
0
9
5
C
˚
Thermostat Dial
Degrees F
3
7
5
3
5
0
3
0
0
2
5
0
2
0
0
F
˚
3
0
1
0
3
0
0
Operation Safety
It is the responsibility of the supervisor or equivalent
person to ensure that users of this equipment wear suitable
protective clothing and to draw attention to the fact that
some parts will be necessity, become very hot and will cause
burns if touched accidentally.
Suggestions for Quality Fried Products
Clean equipment is vital to the quality of fried foods. Fresh
uncontaminated frying compounds produce better fried
foods.
1. Taste the frying compound once a day. Your patrons do,
when they eat the product.
2. Filter the frying compound daily. Use a proper lter and
cone or a lter system.
3. Drain or dry foods before frying. Excessive moisture and
water breaks down frying compound.
4. Do not salt or otherwise season food over the fryer.
This practice contaminates the frying compound and
accelerates its deterioration.
5. Do not shake breaded items over the fryer.
6. Keep the fry tank covered when not in use. This will
prevent air from oxidizing the frying compound and will
keep impurities out.