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COOKING HINTS
PERJTOFtMANCE:
TYPICAL PRODUCTION
14"FRYExs
Potatoes - Raw to finished 70 Lbs. per Hr.
- Blanched to finished
285 Lbs. per Hr.
Chicken -Raw to finished
45 Lbs. per Hr.
-Blanched to finished
85 Lbs. per Hr.
18" FRYERS
115 Lbs. per Hr.
360 Lbs. per Hr.
60 Lbs. per Hr.
110 Lbs. per Hr.
WARING: Adjustments and service work may be performed only by a qualified technician
who is experienced in, and knowledgeable with, the operation of commercial gas cooking
equipment. However, to assure your confidence, contact your Authorized Service Agency for
reliable service, dependable advice or other assistance, and for genuine factory parts.
MAINTENANCE
WARNING: For an appliance equipped with casters, the installation shall be made with a
connector that complies with the standard for connectors for movable gas appliances, ANSI
Z21.69-Latest Edition, CANl-6.10-88 and a quick-disconnect device that complies with the
standard for quick-disconnect devices for use with gas fuel, ANSI Z21.41-Latest Edition, and
addenda. Adequate means must be provided to limit the movement of the appliance without
depending on the connector and the quick-disconnect device or its associated piping to limit the
appliance movement.
NOTE: Adequate restraining means must be attached to rear of appliance when installed.
Installation
must
conform to local codes as applicable.
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.
Southbend equipment is
sturdily
constructed of the best quality
materials
and is designed to provide
durable service when treated with ordinary care. To expect the best performance, your equipment must
be maintained in good condition and cleaned daily. Naturally, the periods for this care and cleaning
depend on the amount and degree of use.
WARNING: If necessary to move the fryer for cleaning, etc., drain liquid &st to avoid death or
serious injury
FTtYKErmLEC LJMNJNGDAILY:
1. Turn Unitrol dial to “PILOT position.
2. Place suitable container under the drain and drain the fty kettle completely.
3. Remove the basket support frame and flush out any sediment remaining in the kettle with a little
hot shortening.
4.
Wipe off the basket support frame and the inside of the fry kettle with a clean cloth.
CAUTION:
SOME AREAS OF THE FRY KETTLE MAY BE HOT.
5. Close drain valve and strain the shortening back into the fry kettle through several thicknesses of
cheesecloth or filter it back using a filter
machine.
6. Replace the basket support frame, wipe clean, and the fryer is ready to operate when needed.
7. Add shortening to raise level to mark on rear of the fry pot.
8. Turn Unitrol dial to “ON” position.
DEEP FAT FRYER
SECTION TWO - USER’S GUIDE
PAGE 5