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Фрагмент инструкции
9. Close the drain ball valve (valve handle crosswise) and remove the drain extension. Close the front door. 10. Safely dispose of the cleaning solution. 11. Fill the kettle with water to about 3“from the top. Add 2 cups of vinegar to neutralize the cleaning solution. 12. Repeat steps 3 through 10 of this procedure. 13. Thoroughly wipe the interior of the kettle and the drain ball valve with clean, dry, wiping cloths to remove ALL water. 14. Dry the kettle thoroughly because any remaining water can cause sputtering of hot shortening when the kettle is later filled and heated. . . . &" . Normal operation of an Fryer requires that the kettle is filled with liquid shortening above the lower indent level, marked on the rear of the kettle, before lighting the fryer’s pilot and turning on the main burner. CAUTION: Shortening MUST be in liquid form to avoid scorching or discoloration and possible damage to the kettle. Damage caused by melting solid shortening will NOT be covered by the warranty. ! LIGHTING PROCEDURE NOTE: The gas line of a new fryer installation may contain a considerable amount of air that will hinder immediate lighting. You may have to press in the gas safety valve control knob as long as several minutes before the pilot flame burns steadily. 1. Ensure that the fryer’s thermostat knob is set to OFF. 2. Open the gas supply line inlet valve to the fryer by aligning the gas valve handle with the gas line piping. 3. Open the front door and move the right pilot viewing/lighting port cover aside. 4. Turn the gas control valve knob to align the PILOT setting with the valve mark. Figure 6 shows the possible gas control valve knob positions. 5. Press, and hold down, the valve control knob to allow pilot gas to flow. Model 14G, 14GU, 14GS, or 14GSU: Use a match or lighter to ignite the pilot burner. Model MX-14EG or MX-14EGU: Push the spark igniter pushbutton several times, until the pilot flame lights. (A match may also be used to light the pilot flame.) Continue holding down the control knob for at least 30 seconds until the pilot flame burns steadily without going out. 6. Release the control valve knob and observe that the pilot flame remains lighted. Close the right pilot viewing/lighting port. 7. Light the left pilot flame by opening the left pilot viewing/lighting port and applying a match to ignite the pilot flame. Close the left pilot viewing/lighting port. ! CAUTION: Ensure that both pilot viewing/lighting ports are closed, to prevent excessive heat from damaging the gas controls. 8. Turn the gas control valve knob to align the ON setting with the valve mark. 9. Turn the thermostat knob to the desired temperature. Observe that the fryer’s main burners light to heat the kettle. Valve Mark OFF PILOT ON OFF PILOT ON OFF ON PILOT OFF PILOT ON OFF PILOT ON European Valve Markings ( ")*+%,-. . . . &" . SHUTDOWN PROCEDURE NOTE: Shutdown is recommended at the end of a workday or whenever no frying is required for a period of several hours. The fryer should be shutdown during any power outage or interruption of gas service. The fryer MUST also be shutdown before draining the kettle, or whenever there is no shortening in the kettle to prevent damage. 1. Turn the thermostat knob to OFF. 2. Turn the gas control valve knob to align the PILOT setting with the valve mark. 3. Open the pilot viewing/lighting port to confirm that only the pilot flame remains lighted. 4. Press down and turn the gas control valve knob to align the OFF setting with the valve mark. Observe that the pilot flame goes out. NOTE: For extended periods of non-use or when servicing the fryer, close the gas supply line inlet valve to the fryer by turning the gas valve handle cross-wise with the gas line piping. . . . &" . &&(( &. ((. Load the fryer basket with the food product while the basket is not in the hot liquid shortening. DO NOT overload the fryer basket. Load only a premeasured quantity of food product (1. lb, typically; less, if smaller portions are desired). Place the loaded fryer basket into the hot liquid shorteningcarefully to avoid splashing. When the basket of food product has reached the desired point of ‘doneness’, lift the basket from the hot shortening and hang the basket on the basket hanger to let it drain for approximately 15 30 seconds before serving. NEVER increase the thermostat setting above the recommended setting to reduce the cooking time; this will produce a lower quality product and will cause more rapid shortening breakdown. Food Product (Typical 1. lb load) . Fryer (° F) Frying Time (minutes) Breaded Foods Calamari Cheese Sticks Fresh Shrimp (Breaded) Frozen Shrimp (Breaded) Mushrooms Onion Rings Tamale Sticks 340 2. - 3 3 3 4 2. - 3 2. - 3 3 Chicken Croquettes (Nuggets) Pre-cooked, Breaded Pieces Raw to Done, Pieces* Tenders 3 -4 3 - 4 12 - 15 5 Corn Dogs 3. French Fries Raw to Done Blanched, only Browned, only 1/4”cut 1/4”cut 1/4”cut 5 2. 2. Raw to Done Blanched, only Browned...
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