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NOTE: Fast Fri fryers can be used with both oil and
shortening.
1. Before filling the tank, always check that the
drain valve, behind the access door, is closed.
A locking slide is provided on this valve and this
should always be locked in position during use.
a. OIL - Carefully fill fryer tank with oil until the
'FILL-LEVEL' mark is reached. The FastFri fryer
will hold 18 litres of oil (32lbs shortening).
b. SHORTENING - Ideally shortening should be
pre-melted prior to putting it into the tank.
This is normally done in a suitable vessel on a
boiling table burner. Liquefied shortening
can then be poured into the tank until it
reaches the 'FILL LEVEL' mark.
When pre-melting shortening, only heat
until the shortening is just liquefied. Do not
bring up to high temperature as handling
of hot shortening is dangerous.
1. Check that the gas supply is turned ‘On’.
2. Check that there are no foreign articles in the
tank.
GREAT CARE MUST BE TAKEN BY THE OPERATOR TO USE THE FRYER SAFELY TO GUARD AGAINST THE RISK OF FIRE.
DO NOT LEAVE THE FRYER UNATTENDED DURING OPERATION.
DO NOT REPLENISH THE OIL (FRYING MEDIUM) IN THE FRYER WHEN THE FRYER IS HOT.
DO NOT OVER FILL THE OIL (FRYING MEDIUM) IN THE FRYER ABOVE THE TOP LEVEL MARK.
DO NOT ALLOW THE OIL (FRYING MEDIUM) IN THE FRYER TO FALL BELOW THE LOWER LEVEL MARK.
DO NOT ALLOW THE OIL (FRYING MEDIUM) IN THE FRYER TO OVERHEAT.
DO NOT INTRODUCE WET FOOD OR WATER INTO THE HOT OIL (FRYING MEDIUM).
DO NOT USE FLAMMIBLE SOLVENTS AND CLEANING AIDS ON OR IN CLOSE PROXIMITY TO THE FRYER WHILST
THE FRYER IS STILL HOT.
DANGER OF FIRE EXISTS IF THE OIL LEVEL IS BELOW THE MINIMUM
“LO” INDICATED LEVEL
INDICATES CORRECT FRYING MEDIUM LEVEL WHEN COLD
CORRECT LEVEL FOR FRYING MEDIUM WHEN AT FRYING
TEMPERATURE, KEEP TOPPED UP
THE FLUE OUTLET AREA IS A HIGH TEMPERATURE HIGHLY FLAMMABLE AREA
DO NOT BANG, SHAKE OR HOLD FRYER BASKETS IN THE FLUE OUTLET AREA - THIS IS A HIGH RISK AREA FOR FLAMMABLE
MATERIAL (e.g. OIL / FAT AND DEBRIS FROM BASKETS COULD IGNITE HERE).
High Temperature Flue Area
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