APW Wyott EF-15N - Manual (Page 6)

6
FIGURE 1
“A” SCREW
“B” DIAL SHAFT
INCREASE
DECREASE
1/4” TURN
5. OPERATING
Removing Fry Tanks:
1. Remove fry baskets.
2. Carefully grasp the element handle. CAUTION: May be hot. Pull out the head lock on the left of the
head.
3. Lift the element handle while at the same time, pulling the head lock. This will permit lifting the
elements to just above frying compound level in tank. The element can be left in this position for
draining frying compound.
4. Again, lift the element handle while pulling the head lock, until the elements lock themselves at a
higher position.
5. Firmly grasp both handles of fry tank and lift it out. After replacing the fry tank, simply pull the head
lock; and at the same time, pull down the element handle until the elements rest on fry tank bottom.
6. Both the lifting out and lowering of elements can be done in one swing, without stopping at the
intermediate position.
6. MAINTENANCE
Filling Fry Tank:
MAX MIN
MAX
NOTE:
MIN
1. Fill the fry tank half way between the and marks on the tank with approximately 15 lbs. of
liquid or melted frying compound. Do not fill past the .
This fryer is not equipped with a melt cycle option. Air holes caused when packing
solid frying compound into the fryer can cause hot spots on the heating element sheath,
resulting in momentary overheating of some of the frying compound and premature frying
compound breakdown. It can also damage the heating elements. If it is necessary to use
solid frying compound, it must be melted before adding to fry tank.
Turn the thermostat to the desired frying temperature. The yellow “HEAT ON” light will stay
on until the temperature set on the thermostat is reached, then the light cycles off. The fryer
is now ready to begin frying. After a load has been fried, do not lower the next load into the
frying compound until the “HEAT ON” light cycles off.
2. Do not let the frying compound level drop below the mark on the tank. For proper operation of
the fryer and good frying results, the frying compound level should be maintained.
3. Use a quality frying compound.
4. Filter the frying compound frequently, at least once a day.
5. Skim out food particles frequently with the strainer/skimmer.
6. Add at least 15% (of fry tank capacity) of fresh frying compound daily, (more if possible) without
overloading the tank. If 15% of the frying compound is not used during frying, remove some of the
frying compound for other use (gravy, griddle frying, etc.) to permit adding fresh frying compound.
7. Do not overload the fry baskets. Approximately half-full or even less is correct. If foods are taking
longer to fry than the chart shows, or are not browning, over-loading is a probable cause.