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4.5 Opening: Beginning the Workday
At the beginning of each work day, always check the fryer to ensure:
1.
The combination or main gas valve is "OFF".
2.
Fry vessel is filled with liquid oil to the bottom OIL LEVEL line scribed into the rear wall
of the fry vessel tank.
To light the fryer:
1. Open the manual shut-off valve on the incoming service line.
2. Light the pilot. See Section 4.1.1 for pilot lighting procedures.
After the pilot is lit:
1. Turn the gas cock dial to "ON".
2. Turn the thermostat to the desired cooking temperature. Watch to ensure the main burner
ignites from the pilot.
3. Allow the oil/shortening-filled fry vessel to heat for approximately 30 minutes before
cooking. Oil temperature will stabilize at the desired setpoint, ensuring quality cooking.
4.6 Filtering Basics
When filtering, never leave the filter unit unattended. Oil moving through the lines
can knock the flexible return hose out of the fryer, spraying hot oil and causing
For filtration instructions and troubleshooting, see your operating manual provided with the
filter unit.
Basic rules of filtering are:
ø
The shortening should be filtered at least daily or even more frequently if cooking is heavy.
Filtering ensures long shortening life, better tasting food and minimizes flavors being
transferred from batch to batch.
ø
If using solid shortening, always ensure the hose lines are clear before de-activating the filter
system.
Also, hang flexible hose lines up to drain to prevent solid shortening from
solidifying in the lines.
TRIATHLON SERIES GAS FRYERS
CHAPTER 4: FRYER OPERATIONS
CAUTION
severe burns.
4-6
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