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This is a large deep pan used for cooking food in oil. Sizes of deep-fat fryers are expressed in the number of pounds of French fries that can be cooked in an
hour and range from 30 to 125 pounds. Some deep-fat fryers are manually loaded. Others have automatic basket lowering and raising capabilities controlled by a timer.
Operation
Before filling the deep fat fryer, you should always check three things:
1. The master switch must be in the OFF position.
2. Thermostatic switch must be in the OFF position.
3. Drain valve must be closed tightly.
Fill the fryer with fat using the amount specified in technical manual furnished with the fryer. Fats should be kept at least 2 inches below the fryer top. If possible, the fat should be heated and melted before placing it in the fry kettle.
The fat should cover the uppermost coil at all times when the deep-fat fryer is in operation so as not to overheat the element and cause a fire. After the fat has been added, operate the deep-fat fryer as follows:
1. Turn on the master switch
2. Set the thermostat at the cooking temperature prescribed in the recipe you are using.
3. Check the temperature of the fat with a hand thermometer frequently during the cooking process. Compare this hand reading with the thermostat reading to determine if the thermostat is accurate. The temperature should never, under any circumstances, go above 400°F.
4. Have foods as free from moisture as possible before frying. Excess moisture causes the fat to foam, sputter, and boil over. It also causes fat to break down and its useful life is shortened.
5. Do not fry bacon in the deep-fat fryer, as the fat from the bacon causes the fat level to rise above the safe level. It also contains salt that will shorten the life of the fat.
6. Follow instructions furnished with the fryer. Do not exceed the capacity of the fryer indicated on the instruction plate.
7. Never let the fat level fall below the point marked in the fat container, and never leave the deep-fat fryer unattended while in use.
8. In the event a fire should occur in the deep-fat fryer, do not attempt to smother the fire with a cover of any sort. Call the emergency number for reporting a fire at your command and shut off the electrical source.
Care
The deep-fat fryer should be cleaned after each use. Before cleaning the deep-fat fryer, you must turn off the heating element and allow the fat to cool to about 150°F. Drain the fat out of the fryer. Then remove the basket support screen, scrape off the oxidized fat from the sides of the kettle with a spatula or scraper, and flush down the sediment with a small amount of fat.
If the kettle has become very dirty, fill it to the level with hot water containing dishwashing machine detergent. Turn on the heating element and allow the water to come to a boil. Boil the water for at least 5 to 10 minutes.
Turn off the heating element, drain, rinse with warm vinegar water, then rinse thoroughly with clear water, and dry the fryer well.
Clean the outside of the fry kettle with a grease solvent. Do not leave heating element turned on when the deep-fat fryer is empty.
Titany answered the question on September 10, 2021 at 07:11
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