Southbend 35-Pound Fryer - Manual (Page 16)

C
OOKING
H
INTS S
OUTHBEND
F
RYERS
P AGE 16 O PERATOR ’ S M ANUAL 1182026 REV 3
COOKING HINTS
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
Typical Production 35-Pound Fryer 45-Pound Fryer 65-Pound Fryer
Potatoes — Raw to Finished 65-70 lbs. per hour 100-105 lbs. per hour 115-120 lbs. per hour
— Blanched to Finished 280-285 lbs. per hour 320-325 lbs. per hour 355-360 lbs. per hour
Chicken — Raw to Finished 40-45 lbs. per hour 50-55 lbs. per hour 55-60 lbs. per hour
— Blanched to Finished 80-85 lbs. per hour 95-100 lbs. per hour 105-110 lbs. per hour