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52
The following procedures should be followed in the initial
start-up of the fryer and each time the fryer is brought from
a cold or shut down condition back into operation.
1. Check to see that all control switches are turned OFF.
2. Be sure that the drain valve and filter valve are closed.
3. Remove the wire basket from the cook pot and leave the
lid open.
4. Fill the cook pot with shortening to level indicated. The
level indication is the maximum shortening level when hot.
5. Connect the power to the fryer.
6. Move the main power switch to the COOK position.
7. Turn the thermostat
knob to the desired cooking
temperature. The temperature light will go on.
8. When the shortening has reached the desired cook
temperature, the temperature indicating light will be off.
9. Thoroughly stir the shortening to stabilize'the temperature
throughout. Make sure that the shortening at the bottom
of the pot is agitated and evenly heated.
10. After the shortening temperature has stabilized for a
minimum of 30 minutes, check the shortening temperature
using a good deep fat thermometer (Henny Penny part
no. 121006).
11. Lower the empty basket into the cook pot (food will be
added later).
12. Select the desired cooking time. You are ready to start
cooking.
NOTE: The overall operation of the 520 Fryer is no
different than our present Model 500 or Model
600 Pressure Fryers.
1. It is recommended that a high quality liquid frying shorten-
ing be used in the pressure fryer. Some low grade shorten-
ings have a high moisture content and will cause foaming
and boiling over.
2. If a solid shortening is used, it must be melted to a liquid
first, then poured into the frypot. Attempting to melt a
"I
shortening in the frypot may cause burning or scorching
'+I
of the fresh shortening.
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