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TROUBLESHOOTING
SYMPTOM
1. The temperature of the shortening drops,
or excessive recovery time is required.
POSSIBLE CAUSE
A. Insufficient gas supply to unit.
B. Ventilating system pulling heat out of
heat exchanger and flue box.
C. Overloading fryer capacity.
A. Malfunctioning thermopile or loose/dirty
connection in thermopile.
B. Malfunctioning shutoff valve.
C. Pilot burner orifice and air openings need
cleaning.
A. Excessive temperature settings (over
375°F).
B. Shortening not being filtered regularly.
C. Incorrect preparation of breaded food.
• Do not use salt.
• Allow breading time to adhere to
food.
• Do not allow loose flour to fall into
shortening from hands.
D. Do not add strainings or drippings from
meat fats to shortening.
E. Use correct shortening and follow
temperature recommendations.
F. Take out 10% to 15% of the shortening.
G. Check thermostat settings with
thermometer periodically.
3. Rapid shortening breakdown, crumbs and
specks in frying compound.
2. Pilot won't stay lit. Fryer shut off.