BKI DNF - Manual (Page 14)

Doughnut Fryer Operation
12
Care of the Shortening
Solid shortening should always be returned to the filter vat while in the liquid state. If this is not done, it
will have to be heated to a liquid state. When using solid shortening, the fryer must be equipped with a
pump heater. After filtering with solid shortening, the filter lines must be completely emptied of shortening.
The pump heater will take care of any residual shortening in the pump, but cannot melt all of the
shortening in the filter lines. The pump heater accessory may be purchased separately from BKI.
To extend the life of your shortening, for the best possible flavor in your products, and for economy and
efficiency of operation, we urge you to follow these recommendations:
1. Use only high-quality frying shortening without additives, of low moisture content and with a high
smoke point.
2. Filter at least once a day or once every three loads during frequent cooking.
3. Clean any residue or crust formations from the sides and bottom of the vat each time you filter the
shortening.
4. Add fresh shortening as needed to maintain the proper shortening level TO THE FILL MARK ON
THE VAT WALL.
5. DO NOT HOLD SHORTENING AT HIGH TEMPERATURE when the fryer is not in use. If you
expect an elapsed time of one hour or more between cooking, close the lid and set the thermostat
to 150º F.
6. Excessive boiling and foaming are definite signs of shortening breakdown and indicate the need
to replace the shortening.
7. After you have finished frying for the day, filter the shortening and replace the filter pad.
8. IMPORTANT! Before the first cooking operation each day, stir the shortening freely while it is
heating to provide a balanced shortening temperature for excellent results with the first cooking.
In addition, in some cases, failure to stir the shortening while it is initially heating may cause the
HI-LIMIT safety to disable the power due to a false overshoot condition.