Alto-Shaam FRY TECH ASF-60E - Manual (Page 13)

Electric Fryer Operation & Care Manual • 11
O P E R A T I O N
OIL/SHORTENING REQUIREMENTS
The ASF-75E requires 73-pounds (33 kg) of oil or
shortening in the frypot and the ASF-60E requires
62-pounds (28 kg) of oil or shortening. Use only
quality, high-grade oil/shortening in the fryer. The high
moisture content of many lower grade shortening will
result in excessive foaming and boil over. The cold oil/
shortening level requirement for the fryer is indicated
below.
NOTE: ALWAYS maintain the proper level of
shortening by adding fresh oil/shortening
to the frypot whenever needed .
Check the quality of the oil/shortening in the frypot on a
daily basis for signs of deterioration. Use an approved test
kit. Signs of shortening deterioration include excessive
boiling, smoking, foaming, bad taste, and rancid odor.
Discard any shortening before it degrades to the point
of affecting product quality. Always filter the oil on a
regular basis and keep the frypot clean.
Remove ice crystals and ensure that food is dry before
frying. Excessive water and ice can cause oil to splatter
or overflow. Do not over fill the basket. Food needs to be
surrounded by oil for best frying results.
Maximum shortening life is achieved by turning the fryer
stations off when not in use. In multiple-station units,
heat only the component fryers necessary to meet cooking
needs.
Electric Fryer Operation & Care Manual • 11
O P E R A T I O N
O I L / S H O R T E N I N G R E Q U I R E M E N T S
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
C A U T I O N
Cold oil or shortening expands as
the temperature increases. To avoid
injury and equipment damage, allow for
expansion by fi lling to the cold oil fi ll line.
W A R N I N G
FAILURE TO PLACE SOLID SHORTENING
DIRECTLY ON THE BOTTOM OF THE
FRYPOT CAN CAUSE SERIOUS
EQUIPMENT DAMAGE.
C A U T I O N
ENSURE THERE IS NO WATER IN THE FRYPOT
BEFORE FILLING WITH OIL/SHORTENING. WHEN
COOKING COMPOUNDS ARE HEATED TO COOKING
TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE
OIL TO SPLATTER AND MAY BE A BURN HAZARD.
D A N G E R
The flash point of shortening
occurs at a lower temperature
the longer the shortening is
used. Discard any shortening
showing signs of deterioration
to avoid serious burns, fire,
and property damage.
C A U T I O N
FIRE OR EQUIPMENT DAMAGE CAN RESULT FROM
IMPROPER SHORTENING LEVELS. THE LEVEL OF
SHORTENING MUST ALWAYS BE ABOVE THE HEAT
EXCHANGERS WHEN THE FRYER IS OPERATING.
THE REQUIRED SHORTENING LEVEL MUST ALWAYS
BE ABOVE THE MINIMUM HOT OIL FILL LINE.
FRONT
MAXIMUM HOT
OIL FILL LINE
MINIMUM
HOT OIL FILL LINE
TOP BEND INSIDE
OIL KETTLE
COLD OIL
FILL LINE
fryer cross
-
section
oil
/
shortening levels