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WOLF FRYER MODULE USE & CARE
Dimensions in parentheses are in
millimeters unless otherwise specified.
Moist or frozen food can lead to excessive
foaming when first submerged in oil. To
a
void this, lower the food slowly into the
oil.
For deep-frying, it is best to use the same
oil no more than three times, since
r
epeated use will lower the smoke point.
After each use, remove any food particles
from the oil.
After allowing the oil to cool, cover the
fryer with the low-profile lid to prevent
contamination of the oil.
Oil must be added to the fryer basin
before turning the unit on. Serious injury
or damage to the fryer module may
result if oil is poured into a heated fryer
basin.
SMOKE POINT TEMPERATURES
Canola Oil,
refined 400˚F (205˚C)
Corn Oil,
refined 450˚F (230˚C)
Lard
360˚F–400˚F (180˚C–205˚C)
Olive Oil,
pure 280˚F (140˚C)
O
live Oil,
e
xtra virgin 405˚F (205˚C)
Peanut Oil
450˚F (230˚C)
Safflower Oil
450˚F (230˚C)
Shortening
355˚F–370˚F (180˚C–190˚C)
Vegetable Oil
440˚F–450˚F (225˚C–230˚C)
To protect hands from oil burns, wear
heavy plastic gloves when deep-frying.