Wells F-88 - Manual (Page 8)

OPERATION
6
NORMAL OPERATION
1. a. Be sure TEMPERATURE CONTROL KNOB is turned to OFF.
b. Lower ELEMENT HEAD into frypot by pulling back on
ELEMENT LIFTING HANDLE, raising ELEMENT HEAD
SUPPORT ROD, then carefully lowering elements into frypot.
2. Fill FRYPOT with commercial-grade liquid shortening to MIN OIL
line. Capacity is 15 pounds (F-58), or 30 pounds (F-68 and F-88).
IMPORTANT: DO NOT overfill frypot. Cold oil will expand as it
heats. Adding too much oil will allow frypot to overflow during
operation. For best results, always use top grade commercial
shortening made specially for frying. Maintain proper oil level in
frypot during operation.
3. Turn TEMPERATURE CONTROL KNOB to desired temperature.
Press HEATER switch to ON position. HEAT INDICATOR will glow.
When oil reaches the desired temperature, heat indicator will go
out. Heat indicator will go off and on during operation as thermostat
cycles to maintain temperature.
For best results: DO NOT set temperature control to a temperature
setting higher than is required for the food product.
4. Load either or both baskets no more than 1/2 full with food product.
DO NOT overload fry baskets. For best results, load baskets
uniformly to half full. Hang the basket on the BASKET LIFT.
5. Set TIMER DIAL to the desired cooking time. Press "PUSH"
button on the timer to lower the basket into the hot oil.
When food is cooked, basket will be lifted out of the oil.
Handle the hot basket only by the basket handle.
5. When heat indicator light cycles off, fryer is ready to cook next load.
6. Reduce temperature control to 225ºF during idle periods to save
power and extend life of the oil. Fryer will return to operating
temperature in just a few minutes when needed.
IMPORTANT: Press POWER switch to OFF when raising element
head to avoid injury or damage.
7. Keep fryer clean at all times. Rinse baskets frequently, and dry
thoroughly, in order to prevent oil contamination.
8. Drain the frypot completely after use. Filter the oil daily, or more
often during heavy use.
NOTE: If the oil temperature exceeds 440ºF, the hi-limit safety will shut
down the unit, and light the red TROUBLE light. To reset:
Allow the oil to cool, then press the red button on the back of the
element head until it “clicks” and stays in.
If tripping persists, see Troubleshooting Suggestions, page 9.
DANGER: BURN HAZARD
Contact with hot oil will cause severe burns.
Always wear protective clothing and heat resistant gloves when operating the fryer.
CAUTION:
HOT SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
Fig. 3 Temperature Control
Knob
Fig. 4 Timer
Fig. 5 Oil Level Marking
M
302 p/n 30
7589
OpM
Counterto
p A
u
toli
ft Frye
rs