Operating Instructions: Loading - Winston Industries PF46C Owner's Manual

oPERatInG InStRUctIonS
CLAMSHELL BASKET LOADING
The procedure outlined below illustrates the loading process
for chicken pieces. Other food products should be loaded in a
similar manner. Note opening in center of shelves which is
accentuated to show importance of not packing products in
too tightly, thus restricting cooking oil flow.
!
CAUTION:
To help prevent product from sticking,
before loading on any basket for the first time each day,
using safety gloves, coat a clean basket by dipping in hot
cooking oil.
Load basket shelves from top down, starting at shelf #2, then
#3, etc. (Do not use shelf #1 when cooking products that may
float out of basket. Shelf #1 is basket lid.)
NOTES:
• Food pieces may touch but should not overlap.
• Use lower shelves when cooking less than full basket.
• Load shelves to allow good cooking oil flow around
product.
Six head clamshell basket shown loaded with chicken for
pressure frying. Shelf #2 is usually loaded with legs and thighs;
shelf #3 - wings; shelf #4, 5, 6, - thighs, keels and ribs; shelf #7 -
thighs (Figure 6).
Four head clamshell basket would be loaded similarly to
six head basket using shelves #2 through #5 as shown
(Figure 7).
QUARTER RACK BASKET LOADING
With Quarter Rack Baskets (Figure 8), load pans and slide into
rack.
Chicken should be placed on the rails, hanging over slightly.
Use the curve of the chicken pieces to determine how to lay
chicken on the rack in a manner that will provide as much
space between chicken pieces as possible.
Load from the bottom up and unload from the top down. After
all chicken is placed on the rack, check to make sure pieces are
not touching too much.
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FRYERS
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