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Hersteller: APW Wyott Dateigröße: 1.35 mb Dateiname: Unterrichtssprache:

Field re-calibration is seldom necessary unless the unit has been mishandled in transit or abused. Re-calibration should not be resorted to unless considerable experience with cooking results definitely proves that the control is not maintaining the temperature to which the dial is set. 1. To check compound frying temperatures when re-calibrating, use a precision test instrument, or a good grade mercury thermometer. Fill the tank half way between the MAX and MIN marks on the tank. 2. Frying compound temperature should be checked at the center of the tank, approximately 1” to 1 1/2” below surface of frying compound. 3. Turn the dial of the thermostat being checked to the 350°F mark. 4. Allow temperature to stabilize, or until the thermostat cycles to “OFF” three times after starting with cold frying compound. With power “ON”, read highest and lowest frying compound temperature, as thermostat cycles through at least two cycles.Average the reading. 5. Thermostat should be re-calibrated if temperature reading is not within 10 degrees of the control knob setting (350°F +/-15°F). If re-calibration is required, continue with steps 6, 7, 8 and 9. 6. Remove control knob by grasping outer edge and pulling straight out, without twisting or turning. 7. Hold thermostat dial shaft “B” (Figure 1) stationary with pliers, and with a screwdriver, turn screw “A” clockwise to obtain a lower temperature; or counter-clockwise for higher temperature. Each . turn (90° rotation) of screw “A” represents 18°F. 8. Replace thermostat control knob. 9. Recheck thermostat as in Steps 4 and 5 above. If the fat temperature is not within 20 degrees of dial setting (350°F +/-20°F), it means that the sensing element is inoperative and the thermostatic control should be replaced. 5 FIGURE 1 “A” SCREW “B” DIAL SHAFT 1/4” TURN INCREASE DECREASE 5. OPERATING Removing Fry Tanks: 1. Remove fry baskets. 2. Carefully grasp the element handle. CAUTION: May be hot. Pull out the head lock on the left of the head. 3. Lift the element handle while at the same time, pulling the head lock. This will permit lifting the elements to just above frying compound level in tank. The element can be left in this position for draining frying compound. 4. Again, lift the element handle while pulling the head lock, until the elements lock themselves at a higher position. 5. Firmly grasp both handles of fry tank and lift it out. After replacing the fry tank, simply pull the head lock; and at the same time, pull down the element handle until the elements rest on fry tank bottom. 6. Both the lifting out and lowering of elements can be done in one swing, without stopping at the intermediate position. 6. MAINTENANCE Filling Fry Tank: 1. Fill the fry tank half way between the MAX and MIN marks on the tank with approximately 15 lbs. of liquid or melted frying compound. Do not fill past the MAX. NOTE: This fryer is not equipped with a melt cycle option. Air holes caused when packing solid frying compound into the fryer can cause hot spots on the heating element sheath, resulting in momentary overheating of some of the frying compound and premature frying compound breakdown. It can also damage the heating elements. If it is necessary to use solid frying compound, it must be melted before adding to fry tank. Turn the thermostat to the desired frying temperature. The yellow “HEAT ON” light will stay on until the temperature set on the thermostat is reached, then the light cycles off. The fryer is now ready to begin frying. After a load has been fried, do not lower the next load into the frying compound until the “HEAT ON” light cycles off. 2. Do not let the frying compound level drop below the MIN mark on the tank. For proper operation of the fryer and good frying results, the frying compound level should be maintained. 3. Use a quality frying compound. 4. Filter the frying compound frequently, at least once a day. 5. Skim out food particles frequently with the strainer/skimmer. 6. Add at least 15% (of fry tank capacity) of fresh frying compound daily, (more if possible) without overloading the tank. If 15% of the frying compound is not used during frying, remove some of the frying compound for other use (gravy, griddle frying, etc.) to permit adding fresh frying compound. 7. Do not overload the fry baskets. Approximately half-full or even less is correct. If foods are taking longer to fry than the chart shows, or are not browning, over-loading is a probable cause. 6 8. Prepare the food properly. 9. Keep salt out of the frying compound. Do not salt foods with the basket above the kettle. 10. Assure a good thermostat operation. 11. Keep the fry tank and elements clean. 7. CLEANING 1. The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule corresponding to how hard the kettle is used. Cleaning should be done at least once a week. A. Turn the thermostat to “OFF” and allow unit to cool down. B. Lift the elements to drain position. Wire brush or ...

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