BKI DNF - Manual (Page 16)

Doughnut Fryer Operation
14
Cooking Yeast Doughnuts
1. Ensure that the Start-Up procedures have been performed.
NOTE: Use fry screens for proofing yeast raised products. Keep the fry screens clean and oily to
prevent the doughnuts from sticking to the screens.
Hot shortening may splash out of the vat causing severe injury when lowering fry
screen into vat. Carefully lower fry screen into vat to prevent shortening
splashes.
Failure to use the insulated mitts will result in severe injury. Always use the
insulated mitts when handling the fry screen and fry screen lifter.
2. Place a fry screen with proofed doughnuts on the fry screen lifter and slowly lower into the
shortening. The doughnuts should release from the screen and float to the surface.
3. Use flip sticks for turning the doughnuts.
4. When the doughnuts are done, remove the doughnuts from the shortening by raising the screen
lifter out of the shortening and placing on the drainboard.
5. Glaze the doughnuts while they are hot.
6. Remember to filter the shortening at least every 3-5 frying loads. Refer to the procedure in this
manual. Also filter the shortening and clean the fryer at the end of each day. If you do not plan to
use the fryer for an hour or more, turn the thermostat down to 150º F and close the lid.
7. When you have finished frying for the day, turn the POWER switch to the OFF position.