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4.3 Final Preparation
NEVER set a complete block of solid shortening on top of heating tubes. To do so
will damage the heating tubes and fry vessel, and void the warranty.
4.3.1 Filling Fryer with Cooking Oil/Shortening
A. When using a liquid shortening (cooking oil), fill the fryer to the bottom OIL LEVEL line
scribed into the back of the fryer vessel.
B. When using a solid shortening, first melt it in a suitable container, or cut it into small pieces
and pack it below the heat tubes, between the tubes and on top of the tubes, leaving no air
spaces around the tubes. Do not disturb or bend the sensing bulbs.
C. If the shortening is not melted first, turn the burners "ON" for about 10 seconds, "OFF" for a
minute, etc., until the shortening is melted. If you see smoke coming from the shortening
while melting this way, shorten the "ON" cycle and lengthen the "OFF" cycle. Smoke
indicates potential scorching of the shortening, which will shorten its useful life.
D. Before starting operation, turn the operating thermostat to the probable working
temperature; wait for the temperature to stabilize then check with a high-quality immersion
thermometer to ensure that the thermostat is properly calibrated.
4.4 Extending Shortening/Oil Life
Although 350°F (177°C) is the recommended temperature for most cooking operations, set the fryer
at the lowest possible temperature which produces a high-quality end product.
maximum life of shortening.
When the fryer is not in use, set the thermostat to a lower temperature than that used during cooking.
Light loads, too, may be cooked at lower temperatures. A good operator should experiment to
determine the optimum temperature and load conditions for the various food items.
TRIATHLON SERIES GAS FRYERS
CHAPTER 4: FRYER OPERATIONS
WARNING
4-5
This ensures
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