18.
Remove oil bucket by pulling forward then upward.
19.
Use handles and lift oil bucket to sink.
20.
Pour away soiled water.
Note – All spills onto this product and on the floor should be cleaned up immediately.
21.
Thoroughly wash, rinse and dry oil bucket and oil suction pipe.
22.
Replace strainer and microfilter in oil bucket and return oil bucket to cradle.
23.
Fill fry pot with clean oil/solid/shortening to -MIN- mark. To relight, refer to Section 6.2.
9.0 PREPARATION OF
SOLID FATS / SHORTENING
COOKING HINTS
Allow approximately 10 minutes for unit to heat up from cold to required operating temperature.
CHOICE OF FRYING MEDIUM
Select a top quality medium to obtain optimum results. Shortening or solid fats can be used if necessary.
Solid fats MUST be heated carefully as these have a lower smoke point temperature than shortening.
A fat melt cycle will pulse heat into the fryer.
A quality shortening is a more stable frying medium. It allows longer periods of use without smoking or
foaming. It will also give food a better flavour.
Quality shortening has a higher flashpoint temperature and will reduce gumming around pan.
Regular filtering will help extend lifespan of the medium.
Charging the Pan
Prior to operation, clean fry pot out using hot water and detergent. Rinse out and dry thoroughly.
Ensure drain valve is closed. Fill fry pot with cold shortening to -MIN- level mark on fry plate.
Maximum oil level capacity is 18 litres.
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