APW Wyott EF-30 Instrucciones de operaciones descargar pdf (Pagina 7)

5. Firmly grasp both handles of fry tank and lift it out. After replacing the fry tank, simply pull the head

lock; and at the same time, pull down the element handle until the elements rest on fry tank bottom.

6. Both the lifting out and lowering of elements can be done in one swing, without stopping at the

intermediate position.

6. MAINTENANCE

1. Fill the fry tank half way between the MAX and MIN marks on the tank with approximately 15 lbs. of

liquid or melted frying compound. Do not fill past the MAX.

NOTE: This fryer is not equipped with a melt cycle option. Air holes caused when packing solid

frying compound into the fryer can cause hot spots on the heating element sheath, resulting in

momentary overheating of some of the frying compound and premature frying compound

breakdown. It can also damage the heating elements. If it is necessary to use solid frying

compound, it must be melted before adding to fry tank.

Turn the thermostat to the desired frying temperature. The yellow “HEAT ON” light will stay on

until the temperature set on the thermostat is reached, then the light cycles off. The fryer is now

ready to begin frying. After a load has been fried, do not lower the next load into the frying

compound until the “HEATON” light cycles off.

2. Do not let the frying compound level drop below the MIN mark on the tank. For proper operation of the

fryer and good frying results, the frying compound level should be maintained.

3. Use a quality frying compound.

4. Filter the frying compound frequently, at least once a day.

5. Skim out food particles frequently with the strainer/skimmer.

6. Add at least 15% (of fry tank capacity) of fresh frying compound daily, (more if possible) without

overloading the tank. If 15% of the frying compound is not used during frying, remove some of the

frying compound for other use (gravy, griddle frying, etc.) to permit adding fresh frying compound.

7. Do not overload the fry baskets. Approximately half-full or even less is correct. If foods are taking

longer to fry than the chart shows, or are not browning, over-loading is a probable cause.

8. Prepare the food properly.

9. Keep salt out of the frying compound. Do not salt food with the basket above the kettle.

10. Assure a good thermostat operation.

11. Keep the fry tank and elements clean.

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APW Wyott EF-30 Instrucciones de operaciones Pagina 7