PARRY NPSPF6 Instructions Manual page 12

Operating Instructions
GUIDE TO FOOD COOKING TEMPERATURES ALL MACHINES
This is only intended as a guide and best results will be obtained with experience.
CHICKEN AND CHIPS (BLANCHING) 140°C - 160°C
FISH FILLETS, CHOP CUTLETS
FRITTERS, SCAMPI
CHIPS
DRAINING AND CHANGING OIL ON PEDESTAL FRYERS
The life expectancy of the oil or fat will be lengthened if they are passed through a filter on a
regular basis, and the fryer is turned down or off during periods when it is not in use.
NPSPF6, NPSPF9, NPDPF6 & NPDPF9
To drain the oil in the above models
Allow oil to cool
Ensure the power has been isolated
Open the door of the cabinet and place a clean suitable receptacle underneath the
spout.
Open the drain valve and allow the oil to fill the bucket, do not overfill so that the
bucket becomes unmanageable.
DRAINING AND CHANGING OIL ON BENCH TOP FRYERS
NPSF3, NPSF6, NPSF9, NPDF3, NPDF6 & NPDF9
Allow oil to cool
Ensure the power has been isolated
Remove the finger tight bung from the drain and fix the spout provided to the drain
Place a clean suitable receptacle underneath the spout
Lift the safety catch & slide the arm of the drain tap across to allow the oil to flow
IN244-3
160°C
180°C
MAX
Parry-British Built for Purpose
10