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3-5. FILLING OR ADDING
SHORTENING
Figure 3-3
3-6
The shortening level must always be above the heating
elements when the fryer is heating and at the frypot level
indicators on the rear of the frypot (Figure 3-3). Failure
to follow these instructions could result in a fire and/or
damage to the fryer.
When using solid shortening, it is recommended to melt
the shortening on an outside heating source before plac-
ing it in the frypots. The burner tubes must be completely
submerged in shortening. Fire or damage to the frypot
could result.
1.
It is recommended that a high quality frying shortening
be used in the open fryer. Some low grade shortenings have a
high moisture content and will cause foaming and boiling over.
To avoid severe burns when pouring hot shortening into
frypot, wear gloves and take care to avoid splashing.
2.
The gas model requires 130 lbs. (59 Kg.) of shortening. The
frypot has 4 level indicator lines inscribed on the rear wall
of the frypot which show when the heated shortening is at the
proper level. Figure 3-3.
3.
Cold shortening should be filled to the lower indicators.
BE CERTAIN THE SHORTENING IS NEVER
ABOVE THE UPPER LEVEL INDICATOR LINES.
FAILURE TO FOLLOW THESE INSTRUCTIONS
CAN RESULT IN SHORTENING OVERFLOWING
THE FRYPOT CAUSING SERIOUS BURNS, PER-
SONAL INJURY, FIRE AND/OR PROPERTY
DAMAGE.
For complete instructions, refer to KFC's Standards Library.
Model OFG- 390
703
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