Southbend P20-FR65 Manuel d'utilisateur télécharger pdf (Page 18)

COOKING HINTS SECTIONAL DEEP FRYER

PAGE 18 OPERATOR’S MANUAL 1182110 REV 1

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

Food Product

Typical Production for

Model PR16-FR45

Typical Production for

Model PR20-FR65

Potatoes — Raw to Finished 100-105 lbs. per hour 115-120 lbs. per hour

— Blanched to Finished 320-325 lbs. per hour 355-360 lbs. per hour

Chicken — Raw to Finished 50-55 lbs. per hour 55-60 lbs. per hour

— Blanched to Finished 95-100 lbs. per hour 105-110 lbs. per hour

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Southbend P20-FR65 Manuel d'utilisateur Page 18