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Pitco Frialator REDUCED OIL VOLUME FRYING SYSTEM for SSHLV14 Serie User Manual

Page 18

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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL

18

L20-407 rev.1 (3/14)

Typical French Fry Cook Times

Fry

Thickness

350F 360F 370F

(177C)

(182C) (188C)

Thin

2:45 2:30 2:15

medium

3:45 3:30 3:15

Thick

4:15 4:00 3:45

This table is for reference only. Please refer

to the product manufacturer’s specifications to

determine exact cook temperatures and

ti


4.1. COOKING

To ensure the quality of the food you cook in this appliance, follow the preparation instructions from
the food manufacturer. When the appliance is not in use, the oil should be cooled and covered to
prevent contamination.




4.2. COOKING

TIPS

Always follow the food manufacturer’s directions.


The lower the oil temperature, the longer the cooking time and the greater the fat absorption.


NEVER overfill fryer baskets. Overfilling can result

in soggy, greasy product.


When removing baskets from the cook tank, shake

gently to remove excess oil.

Never leave a basket over the fryer. The heat from

the cook tank will continue to cook the product.

Oil/shortening quality can effect product quality.

Keep salt and water away from the oil/shortening to
maintain its life. Oil/shortening filtration removes
crumbs from the oil which will also extend its life.



WARNING

Dry fired heat tubes are extremely hot, will shorten its service life and will void your warranty.