Frymaster SM80 - Manual (Page 31)

DEAN MILLIVOLT GAS FRYERS (CE)
CHAPTER 4: FRYER OPERATION
4-5
4.3 Final Preparation
DANGER
Do not go near the area directly over the flue outlet while the fryer is operating.
Always wear oil-proof, insulated gloves when working with the fryer filled with hot
oil.
Always drain hot oil into a metal stockpot of sufficient size to safely hold the entire
contents of the frypot.
WARNING
NEVER set a complete block of solid shortening on top of heating tubes. To do so
will damage the heating tubes and frypot, and void the warranty.
1. When using a liquid shortening (cooking oil), fill the fryer to the bottom OIL LEVEL line
scribed into the back of the frypot.
2. When using a solid shortening, first melt it in a suitable container, or cut it into small pieces and
pack it below the heat tubes, between the tubes and on top of the tubes, leaving no air spaces
around the tubes. Do not disturb or bend the sensing bulbs.
3. Turn the burners "ON" for about 10 seconds, "OFF" for 1 minute, etc., until the shortening is
melted. If you see smoke coming from the shortening while melting this way, shorten the "ON"
cycle and lengthen the "OFF" cycle. Smoke indicates potential scorching of the shortening,
which will shorten its useful life.
4. Before starting operation, turn the operating thermostat to the probable working temperature.
Wait for the oil temperature to stabilize then check with a high-quality immersion thermometer.
4.3.1 Extending Shortening/Oil Life
Although 177°C (350°F) is the recommended temperature for most cooking operations, set the fryer
at the lowest possible temperature which produces a high quality end product. This ensures
maximum life of shortening.
When the fryer is not in use, set the thermostat to a lower temperature than that used during cooking.
Light loads, too, may be cooked at lower temperatures. A good operator should experiment to
determine the optimum temperature and load conditions for the various food items to be cooked.