Wolf IF15/S Use & Care Manual page 13

Fryer Module Operation
Using the Fryer Module
DEEP-FRYING TIPS
• For deep-frying, it is best to use an oil that has a
smoke point above 400°F (205°C).
• The "smoke point" temperature is when oil begins to
decompose and visible smoke is given off. Refer to the
chart below for the smoke point temperatures of
common oils.
• After allowing the oil to cool, cover the fryer with the
low-profile lid to prevent contamination of the oil.
SMOKE POINT TEMPERATURES
Canola Oil, refined
Corn Oil, refined
Lard
Olive Oil, pure
Olive Oil, extra virgin
Peanut Oil
Safflower Oil
Shortening
Vegetable Oil
400°F
(205°C)
450°F
(230°C)
360°F–400°F
(180°C–205°C)
280°F
(140°C)
405°F
(205°C)
450°F
(230°C)
450°F
(230°C)
355°F–370°F
(180°C–190°C)
440°F–450°F
(225°C–230°C)
Manual Drain
IMPORTANT NOTE: The fryer module must be installed in
a base cabinet that allows access to the manual drain
valve for draining the oil. A heat-resistant bucket must be
positioned under the drain outlet to accept the oil. The
bucket must have a minimum 2 gallon (7.6 L) capacity.
To open the manual drain valve, push in the safety latch as
you turn the drain valve handle downward. Refer to the
illustration below.
Use caution when draining oil to avoid burns. Allow the
oil to cool below 140°F (60°C) before draining.
DRAIN VALVE
(closed position)
HEAT-RESISTANT BUCKET
Manual drain valve.
13
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