APW Wyott EF-15N - Manual (Page 10)

9. TROUBLESHOOTING GUIDE
Frying
temperature
too
high/overheating.
(Check
thermost
at)
Frying
temperature
too
low
.
(Check
thermost
at)
Overloading
the
fry
tank.
Improper
draining
of
food
af
ter
frying.
High
moisture
content
in
food
being
fried. Inadequate
frying
compound
turnover
.
Improper
prep
aration
of
food.
Cont
amination
of
frying
compound.
(Due
to
salt
or
other
foreign
material)
Frying
in
foam.
Food
being
fried
may
be
of
poor
quality
.
Drip-back
from
exhaust
st
ack.
Poor
quality
of
frying
compound
(Either
initially
or
af
ter
excessive
use)
Cooking
time
too
short.
Inadequate
filtering
of
frying
compound.
Excessive
crumbs
in
fry
tank
Keeping
food
in
frying
compound
af
ter
cooking.
Inadequate
cleaning
of
fry
tank.
Possible Cause
Problem
Excessive and premature
foaming.
Greasy food/excessive frying
compound absorption.
“Objectionable” odor or flavor
of frying compound.
“Objectionable” flavor of fried
food.
Excessive smoking of frying
compound.
Excessive darkening of frying
compound.
Frying compound won’t hold
heat.
Food crust color not brown.
Rapid breakdown of frying
compound.
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