Southbend 4FR-45 - Manual (Page 16)

C OOKING H INTS 4FR-45 R ESTAURANT R ANGE F RYER
P AGE 16 O PERATOR ’ S M ANUAL 1182128
COO
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IN
G H
INT
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Frying Don’ts
• Don’t turn on the fryer with no shortening in the frypot.
• Don’t fill the frypot above the line on rear of frypot.
• Don’t allow oil in frypot to fry down to the point where there is insufficient oil in which to fry a full load.
• Don’t have heat on tubes when they are not entirely covered with frying oil.
• Don’t allow oil in frypot to be heated above 375
°
F and never turn thermostats to 400
°
F or over, even
when bringing up the temperature.
• Don’t allow unnecessary moisture or breading materials to get into frypot.
• Don’t allow oil in frypot to remain at frying temperature for long periods of time without frying taking
place.
• Don’t overload frypot with food to be fried.
• Don’t pack the food too tightly in the baskets.
• Don’t add foreign oils to frypot such as bacon, beef drippings, or waste oil.
• Don’t fry bacon in frypot.
• Don’t salt food over or near the frypot.
• Don’t allow visible burned particles to remain floating in frypot.
• Don’t allow exhaust stack accumulations to drip back into the frypot.
Performance
Food Product Typical Production
Potatoes — Raw to Finished 100-105 lbs. per hour
— Blanched to Finished 320-325 lbs. per hour
Chicken — Raw to Finished 50-55 lbs. per hour
— Blanched to Finished 95-100 lbs. per hour