Guidelines - Winston Industries Collectramatic 8000 Series Use & Care Manual

FRESH FOOD PRODUCT
CHICKEN
Crisp Finish, 8 or 9 pc., 2
Crisp Finish, 8 or 9 pc., 2
Medium Finish, 8 or 9 pc., 2
Medium Finish, 8 or 9 pc., 2
Soft Finish, 8 or 9 pc., 2
Soft Finish, 8 or 9 pc., 2
Double Breaded Extra Crisp, 2
Double Breaded Extra Crisp, 2
Whole Chicken Wings
(Half to full load)
Disjointed Chicken Wings
(Drummette type)
Breaded Chicken Strips
Breaded Chicken Nuggets
OTHER FOODS
Potato Wedges, 6 or 8 cut
Refrigerated Biscuits-small
(cook in basket)
Refrigerated Biscuits-large
(cook in basket)
Breaded Fish Filets, 3 to 4 oz.
Breaded Fish Filets, 4 to 5 oz.
TURKEY
Whole Fresh Turkey, 12 to 14-lbs.
Fry submerged, with pressure, at 290˚F (143˚C) for 4 minutes per lb. To open fry,
increase cook time to 4
175˚F (79˚C) at thigh joint. Turkey should be nicely browned and crisp, with a very
moist and tender inside. For open frying, add
basket for 6 head fryers that will allow you to fry two 12-14 lb. turkeys per load.
These are meant to be guidelines only and may require small adjustments to times
and temperatures to arrive at the doneness and texture you desire.
Collectramatic ® Fryers – Very Low Pressure/Temperature – LP46, LP56
TIME
lbs. 14 min.
1 /
2
lbs. 15 min.
3 /
4
lbs. 14 min.
1 /
2
lbs. 15 min.
/
3
4
lbs. 15 min.
1 /
2
lbs. 16 min.
3 /
4
lbs. 15 min.
1 /
2
lbs. 16 min.
3 /
4
13 min.
12 min.
7 min.
7 min.
12 min.
5 min.
6 min.
4 min.
5 min.
4 min.
Per lb.
4.5 min.
Per lb.
1 / minutes per lb. Check for a finished temperature of at least
2
1
TEMP ˚F TEMP ˚C
310˚F 154˚C
310˚F 154˚C
300˚F 149˚C
300˚F 149˚C
290˚F 143˚C
290˚F 143˚C
310˚F 154˚C
310˚F 154˚C
310˚F 154˚C
310˚F 154˚C
310˚F 154˚C
310˚F 154˚C
310˚F 154˚C
310˚F 154˚C
310˚F 154˚C
310˚F 154˚C
310˚F 154˚C
290˚F 143˚C
290˚F 143˚C
/ minute per lb. We have a special
2
FRESH FOOD

GUIDELINES

MODE
Pressure
Pressure
Pressure
Pressure
Pressure
Pressure
Lid Open
Lid Open
Pressure
Pressure
Pressure
Pressure
Lid Open
Lid Open
Lid Open
Pressure
Pressure
Pressure
Lid Open
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