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OPERATION
WARNING THESE PROCEDURES MUST BE FOLLOWED BY QUALIFIED
PERSONNEL OR WARJMNTY
WILL BE VOIDED.
THEORY OF OPERATION: All Southbend Fryers are immersion tube fryers. This is the most
efficient method of transmitting heat into the frying compound.
The tubes are actually large heat exchangers. Each tube is heated by a burner at its front, which
propels its flame and heat into the tube, toward the rear, where it is vented into a flue box. The
combined heat transfer area of the tubes is much greater than other types using element coils or under-
fired pots. Consequently, heat transfer per square inch is lower, as is the temperature, but because of
the increased surface area, immersion tube fryers transfer more heat into the fat. The lower
temperature of the heating surface prevents scorching and carbonization of the frying compound.
Higher heat transfer rate gives faster recovery between loads.
Another advantage of immersion tube fryers is the cold zone. As the fat is heated it passes between
and over the tubes and rises into the frying zone, where it imparts heat into the product. After giving
up heat, it descends to the cooler zone below the tubes. Food particles and crumbs are dropped and
trapped in the cold zone as the oil awaits to be recirculated. The cold zone concept helps keep the oil
circulating and clean of debris.
WARNING:
Appliances equipped with casters have been installed with a restraint to limit their
movement to prevent damage to the gas supply connecting system. If disconnection of this
restraint is necessary to move the appliance for cleaning, etc., reconnect it when the appliance is
moved to its originally installed position.
WARNING HOT FRYING COMPOUND
Contact with hot frying compound will cause severe burns. Always use caution. Frying
compound at 200°F is more dangerous than boiling water.
CAUTION:
NEVER OPERATE THE FRYER WITHOUT SUFFICIENT FRYING COMPOUND
TO COVER THE TUBES.
3b
A. LIGI--lTING
- 3a
Open compartment door.
1. Manual gas valve must be “OPEN.”
2. Turn thermostat to “OFF” (lowest position).
3. Pilot can be ignited with a match or taper.
a.
Depress knob on Unitrol by pushing down.
b.
Turn the knob on Unitrol counterclockwise to the pilot position.
c.
While holding knob depressed, ignite pilot and hold knob depressed for about 30 seconds. If
pilot does not stay ignited when knob is depressed, procedure must be repeated and knob
held in longer. Adjustment of pilot flame may be required.
d.
When pilot stays ignited, turn the knob counterclockwise on Unitrol to “ON.” (Do not
depress knob in this step.)
e.
Do NOT turn thermostat “ON” until fryer is filled.
B. SHUT-DOWN PROCEDURE
Stand-by: Turn dial on the Unitrol to the
Pilot
position. At this setting, only the pilot burner will
remain ignited.
Complete shut-down: Turn dial to the Pilot position, then depress and continue to turn to the
“OFF” position. For continued shut-down or for service work, the main manual valve can
be closed.
DEEP FAT FRYER
SECTION TWO - USER’S GUIDE
PAGE 2
Litho in U.S.A.
2-94