BKI DNF - Manual (Page 17)

Doughnut Fryer Operation
15
Cooking Cake Doughnuts
1. Ensure that the Start-Up procedures have been performed.
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, fry screen lifter and submersion
screen.
2. Place the submersion screen in the upright position.
3. Place a fry screen on the fry screen lifter and slowly lower into the shortening.
4. Use a doughnut cutter to carefully drop doughnuts in the shortening.
5. Use flip sticks to turning the doughnuts.
6. Lower the submersion screen.
7. When the doughnuts are done, raise the submersion screen.
8. Remove the doughnuts from the shortening by raising the screen lifter out of the oil and placing
on the drainboard.
9. Let the doughnuts cool for about 5 minutes before glazing.
10. 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.
11. When you have finished frying for the day, turn the POWER switch to the OFF position.