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Gas Fryer Operation & Care Manual • 11 <br />OPERATION <br />OIL/SHORTENING REQUIREMENTS <br />The ASF-60G requires 62-pounds (28 kg) of oil or <br />shortening. Use only quality, high-grade oil/shortening in <br />the fryer. the high moisture content of many lower grade <br />shortening will result in excessive foaming and boil over. <br />the cold oil/shortening level requirement for the fryer is <br />indicated below. <br />NOTE: ALWAYS maintain the proper level of <br />shortening by adding fresh oil/shortening <br />to the frypot whenever needed. <br />check the quality of the oil/shortening in the frypot on a <br />daily basis for signs of deterioration. Use an approved test <br />kit. Signs of shortening deterioration include excessive <br />boiling, smoking, foaming, bad taste, and rancid odor. <br />discard any shortening before it degrades to the point <br />of affecting product quality. always filter the oil on a <br />regular basis and keep the frypot clean. <br />Remove ice crystals and ensure that food is dry before <br />frying. Excessive water and ice can cause oil to splatter <br />or overflow. do not over fill the basket. Food needs to be <br />surrounded by oil for best frying results. <br /> <br />Maximum shortening life is achieved by lowering the <br />temperature of the fryer to 250°F (121°C) or turning the <br />fryer station off when not in use. in multiple-station units, <br />heat only the component fryers necessary to meet cooking <br />needs. <br />Gas Fryer Operation & Care Manual • 11 <br />OPERATION <br />OIL/SHORTENING REQUIREMENTS <br />CAUTION <br />METAl PARTS OF THIS EQUIPMENT <br />BECOME EXTREMElY HOT WHEN <br />IN OPERATION. TO AVOID BURNS, <br />AlWAYS USE HAND PROTECTION <br />WHEN OPERATING THIS APPlIANCE. <br />CAUTION <br />Cold oil or shortening expands as <br />the temperature increases. To avoid <br />injury and equipment damage, allow for <br />expansion by fi lling to the cold oil fi ll line. <br />wARNING <br />FAIlURE TO PlACE SOlID SHORTENING DIRECTlY ON THE BOTTOM OF THE FRYPOT CAN CAUSE SERIOUS EQUIPMENT DAMAGE. <br />CAUTION <br />ENSURE THERE IS NO WATER IN THE FRYPOT <br />BEFORE FIllING WITH OIl/SHORTENING. WHEN <br />COOKING COMPOUNDS ARE HEATED TO COOKING <br />TEMPERATURE, WATER IN THE FRYPOT WIll CAUSE <br />OIl TO SPlATTER AND MAY BE A BURN HAZARD. <br /> dANGER <br />The flash point of shortening <br />occurs at a lower temperature <br />the longer the shortening is <br />used. discard any shortening <br />showing signs of deterioration <br />to avoid serious burns, fire, <br />and property damage.FRONTMAXIMUM HOT <br />OIL FILL LINE <br />MINIMUMHOT OIL FILL LINE <br />TOP BEND INSIDEOIL KETTLE <br />COLD OIL <br />FILL LINE <br />fryer cross -section <br />oil /shortening levels <br />CAUTION <br />FIRE OR EQUIPMENT DAMAGE CAN RESUlT FROM <br />IMPROPER SHORTENING lEVElS. THE lEVEl OF <br />SHORTENING MUST AlWAYS BE ABOVE THE HEAT <br />EXCHANGERS WHEN THE FRYER IS OPERATING. <br />THE REQUIREd SHORTENING LEVEL MUST ALwAyS <br />bE AbOVE THE MINIMUM HOT OIL FILL LINE.