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Model PFE- 590/592
3-6. BASIC OPERATION Follow the procedure below on the initial start-up of the fryer, and
each time the fryer is brought from a cold, or shut down condition,
back into operation. These are basic, general instructions. Be sure
to follow KFC’s Standards Library when operating the fryer.
1. Make sure the frypot is filled to the proper level with shorten-
ing, to the lower level indicator.
DO NOT OVERLOAD, OR PLACE PRODUCT WITH
EXTREME MOISTURE CONTENT INTO THE
RACKS. 22 LBS. (9.9 KG.) IS THE MAXIMUM
AMOUNT OF PRODUCT PER FRYPOT. FAILURE
TO FOLLOW THESE INSTRUCTIONS CAN RE
SULT IN SHORTENING OVERFLOWING THE
FRYPOT WHICH COULD CAUSE SERIOUS
BURNS, PERSONAL INJURY, FIRE AND/OR
PROPERTY DAMAGE.
2. Turn the POWER/PUMP switch to the POWER position and
press the appropriate product button to select the amount
of product to be cooked.
3. Stir the shortening as it’s heating up from a cold start.
Be sure to stir down into the cold zone.
DO NOT STIR THE SHORTENING AT ANY OTHER
TIME EXCEPT AT MORNING START-UP. FAILURE
TO FOLLOW THESE INSTRUCTIONS CAN RE-
SULT IN SHORTENING OVERFLOWING THE
FRYPOT WHICH COULD CAUSE SERIOUS
BURNS, PERSONAL INJURY, FIRE, AND/OR
PROPERTY DAMAGE.
3-9 703