Wolf Appliance Company WOLF FRYER MODULE - Manual (Page 13)

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W O L F F RY E R M O D U L E U S E & C A R E
Dimensions in parentheses are in
millimeters unless otherwise specified.
Moist or frozen food can lead to excessive
foaming when first submerged in oil. To
avoid this, lower the food slowly into the
oil.
For deep-frying, it is best to use the same
oil no more than three times, since
repeated use will lower the smoke point.
After each use, remove any food particles
from the oil.
After allowing the oil to cool, cover the
fryer with the low-profile lid to prevent
contamination of the oil.
Oil must be added to the fryer basin
before turning the unit on. Serious injury
or damage to the fryer module may
result if oil is poured into a heated fryer
basin.
S M O K E P O I N T T E M P E R A T U R E S
Canola Oil, refined 400˚F (205˚C)
Corn Oil, refined 450˚F (230˚C)
Lard 360˚F–400˚F (180˚C–205˚C)
Olive Oil, pure 280˚F (140˚C)
Olive Oil, extra virgin 405˚F (205˚C)
Peanut Oil 450˚F (230˚C)
Safflower Oil 450˚F (230˚C)
Shortening 355˚F–370˚F (180˚C–190˚C)
Vegetable Oil 440˚F–450˚F (225˚C–230˚C)
To protect hands from oil burns, wear
heavy plastic gloves when deep-frying.