VITO FT 440 - Page 2

Fryer: Fryer: Fryer: Fryer:
Date Time TPM % Temp.
°C / °F
Change
= X
Rell
= L / lbs
Filtra-
tion =
y / n
TPM % Temp.
°C / °F
Change
= X
Rell
= L / lbs
Filtra-
tion =
y / n
TPM % Temp.
°C / °F
Change
= X
Rell
= L / lbs
Filtra-
tion =
y / n
TPM % Temp.
°C / °F
Change
= X
Rell
= L / lbs
Filtra-
tion =
y / n
Initials
9:15 16,5 175 °C 3L y 19,0 177 °C 5L y 23,5 178 °C x n 15 174 °C 3L y JD
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
HACCP-List
1. TPM
2. TEMP.
Please always
make sure to
measure in the
heated fryer
before service!
handling.vito.ag
Restaurant / Store: ______________________ MM /YY: ______________________ Responsible: _______________________
1
1
2
2