Southbend 4FR-45 - Manual (Page 15)

4FR-45 R ESTAURANT R ANGE F RYER
C OOKING H INTS
O PERATOR ’ S M ANUAL 1182128 P AGE 15
COO
K
IN
G H
INT
S
C
OOKING
H
INTS
User Tips
• Smoking oil means that the temperature is too high, or that the oil has broken down.
• Gum in frypot denotes a need for thorough cleaning (see “Weekly Cleaning” on page 18)
• Use different oil for oily foods (mackerel, nutmeg, etc.) than for foods with water-soluble flavors
(potatoes, onions, etc.).
• Taste oil for quality. Replace it regularly.
• Poor oil cannot produce good food.
Gas Saving Tips
Use the following tips to help develop energy-saving procedures and habits. Using less natural or propane
gas saves energy, and money, too.
• Limit preheat time to 5 to 10 minutes.
• Set thermostat to desired temperature.
• Do not overheat. Never use temperatures higher than 375
°
F.
• Turn fryers off during slack periods.
• Filter oil daily. Clean frypot thoroughly at least once a week (see page 18).
Frying Do’s
• Make sure frypot is clean.
• Make sure thermostats are registering and functioning properly.
• Fill frypot only to proper frying level. An oil-level line is stamped on the frypot.
• Maintain proper level of oil in the frypot by occasionally adding fresh solid shortening as the frypot fries
down.
• Keep heating tubes covered at all times when heat is on.
• Fry at temperature in the range 325
°
F to 375
°
F.
• Turn heat in the frypots to 200
°
F, or preferably off, between fry periods, or during any periods of time
when this is practical.
• Fry foods in amounts only up to a full load; a full loading being the point where the temperature recovers
to the dial setting and the thermostat turns off the burners before the food is completely fried or done.
• Remove food baskets from frypot as soon as food is done, allowing food to drain over frypot a minimum
of 30 seconds.
• Keep oil as clean as possible at all times, removing immediately any floating burned particles.
• Make sure baskets are sound and don’t leak food into the frypot.
• Drain frypot, filter oil, and remove all residue from cold zone at least once daily. Boil out frypot and
baskets with detergent at least once a week, scraping off any foreign materials not yielding to the
treatment. Rinse frypot several times by filling with fresh water and bringing to boil. Perform the weekly
cleaning procedure (see page 18).
• Keep frypots covered when not in use.