Waldorf FN8120GE Installation And Operation Manual page 24

Fault Finding
Fault
Rapid oil breakdown.
Oil smoking.
Darkening of oil.
NOTE: Excessive usage of oil is an indication of high absorption of oil into the food. This is a
function of temperature and character of the goods being fried - NOT due to the type of oil
being used (unless refined oils are being used). Any variation in the apparent life of the oil
is always due to one or more of the causes mentioned above.
Possible Cause
Inadequate frying oil turnover.
Oil overheating.
Contamination.
Poor cleaning procedures.
Presence of copper or brass in the
fryer equipment.
Overloading fryer.
Food excessively moist.
Overheating oil on 'Standby' mode.
Insufficient turnover of oil.
Continual frying with excess moisture
on food.
Contamination of oil.
Oil overheating.
Rapid breakdown of oil.
Use of unrefined oils.
Presence of salt on the food.
Foods dipped in batter high in egg
yolk.
Contamination of oil.
Poor cleaning practice.
Overheating of oil.
Insufficient oil turnover.
Cooking foods with high sugar levels.
Adjust procedures to fry more food in fryer to
increase turnover.
Check oil temperature by using a thermometer
or thermocouple.
Filter or strain oil daily.
Clean fryer each day or at least once a week
and rinse thoroughly. Dry fryer before use.
Remove all copper or brass fittings from contact
with oil.
Maintain 1-8 ratio of food to frying oil.
Drain and dry food before frying.
Turn control to Pilot position during idle
('Standby') periods.
Maintain a minimum quantity of oil in fryer for
more rapid turnover or increase quantity of food
fried in fryer.
Replace with fresh oil every 3 to 5 days.
Drain foods before frying, pat food dry.
Filter or strain daily to remove contaminants.
Check oil temperature by using a thermometer
or thermocouple.
Use a stable frying oil.
Dripping smokes at lower temperature than
refined and deodorised oils.
Salt food after frying and away from fryer.
Reduce egg content of batter, replace part egg
with milk.
Filter or strain oil daily to remove contaminants.
Clean fryer at least once a week or each day in
cases of heavy usage. Ensure fryer is perfectly
dry before use.
Check oil temperature by using a thermometer
or thermocouple.
Top up daily to replace contents of fryer in 3 to
5 days.
Potatoes are usually high in reduced sugars at
the end of a season. When fried, they will
darken quickly and discolour the oil.
22
Remedy