PROPANE HOOKUP:
See PROPANE SAFETY on the stop of those commands for steps to hook up the propane tank and check the fittings for leaks.
PREPARINGFRYER:
• Always use a pinnacle grade industrial liquid shortening or oil with a excessive smoke factor and
resistance to interrupt down. This will bring about longer fats lifestyles and higher tasting meals.
• Make certain the drain valve is absolutely closed and there's no moisture with inside the fry tank.
• Pour in shortening or oil as much as the fats stage line stamped at the rear of fry tank.
• VERY IMPORTANT:If stable shortening is used be sure the shortening is PRE-MELTED. If now no longer,
dispose of the rack protecting the heating tubes, reduce the shortening into small cubes, and % shortening tightly round the
burner tubes ensuring to reduce air gaps. Melt the shortening via way of means of biking the principle burners on for four seconds
then off for 30 seconds the usage of the thermostat knob and repeating till shortening is melted. Be cautious now no longer to scorch
the shortening in the course of this process.
LIGHTING INSTRUCTIONS:
• Do now no longer begin the fryer with out filling the tank with shortening or oil first!
• Open propane tank gas deliver valve.
• Turn the thermostat manipulate knob to counterclockwise to the OFF position.
• Turn the gas valve knob counterclockwise to the PILOT position. Push knob in and keep a flame to the
pilot till the pilot ignites. Once lit, keep the knob in for about one minute after which release.
• If the pilot is going out, wait five mins to permit gasses to disperse then repeat the above step. If after three
attempts the pilot will now no longer continue to be lit, confer with the troubleshooting chart blanketed with those commands.
• Once the pilot flame has been established, flip the gas valve knob counterclockwise to the ON position.
• Set the thermostat manipulate knob to the favored temperature setting. The fundamental burners will ignite and be
managed via way of means of the thermostat.
OPERATION:
Whenever possible, drain and dry meals earlier than frying. Excessively wet meals breaks down shortening,
hydrolyzing fats and freeing fatty acids. Such fat quickly start to smoke and their frying price is greatly
diminished.
Load fry baskets uniformly to at least one 1/2 of and in no way extra than two-thirds in their capacity. Overloading
continually outcomes in an improperly cooked product.
Allow ingredients to prepare dinner dinner till done, or depart longer for additonal browning. When meals is cooked, raise baskets out
of fats and cling them at the basket helps to drain.
SHUTDOWN:
• When completed frying for the day, close down the fryer as follows:
• Turn the thermostat knob to the OFF position.
• Turn the gas valve knob clockwise to the OFF position; the knob should be depressed barely to disengage its
prevent tab
Turn off the gas valve at the propane tank and unhook the fueloline line from the tank.
• Wait till the shortening or oil has cooled to a running temperature, then drain into an appropriate
field for re-use or disposal. Do now no longer use glass or plastic bins to keep warm oil.
