Évaluations - 2, GPA: 4
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Facilité d'utilisation
4. Turn valve knob counter-clockwise to ON. 5. Main burners will now light and will be controlled automatically by the thermostat NOOFFPILOT AUTOMATIC VALVE KNOB PILOT POSITION NOOFFPILOTNOOFFPILOTAUTOMATIC VALVE KNOB ON POSITION AUTOMATIC VALVE KNOB OFF POSITION Part # 1382677 (08/06) NOTE: Fryer cannot be shut off at the thermostat. Thermostat used only to control temperatures. Stand By 1. Turn fryer gas valve knob to “PILOT” position. 2. Put frypot cover in place. Complete Shut Down Turn gas valve knob clockwise to pilot position, DEPRESS knob, slightly clockwise, release knob and continue turning clockwise to OFF. Safety Concerns WARNING: The operator should be aware of the HAZARDOUS NATURE, inadvertent splashing and spilling etc., and RESULTANT CONSEQUENCES, personal burns, fires, slipping on spilled liquid etc., when moving the fryer with liquid in the vessel. If the fryer is to be moved, it is recommended that the liquid in the vessel be cooled to room temperature and removed from the vessel. To assure you of maximum protection and performance your GARLAND Fryer is equipped with the best and most reliable controls and safety devices available. The operation thermostat will regulate frying compound temperatures to close tolerances in a range between ...° and ...°. If for any reason the pilot should be extinguished the combination safety valve will close off the gas flow to the main burners and pilot burner. As an additional safety feature this valve prevents gas from flowing to the main burners when the pilot is being ignited. On all units, due to the high rate of heating, and high limit control device is provided as standard equipment. If for any reason the frying compound temperature exceed the maximum dial temperature the entire fryer will turn OFF at ...°F. If this should occur, have qualified service technician check the system. FOR NO REASON SHOULD THIS HIGH LIMIT DEVICE BE BY-PASSED! Page 11 OPERATION Continued Optimum Operation Tips One of the most important considerations in the profitable use of a fryer is the choice of the frying compound used. A better frying compound will actually cost you less, because it lasts longer than the lower grades and produce fried foods with superior taste and appearance. There are numerous high-grade products available and you are strongly urged to use them. For maximum frying compound life, good operators find they do best by frying at the lowest temperature that will give a high-quality product. Thus, with a super-fast fryer, such as your GARLAND, you do not have to fry potatoes at ...°F or ...°F, your fry at ...°F. A little experimenting will determine just the right temperatures for your menu items. The worst enemies of frying compound are light, heat, air and salt. Thus, its life can materially be lengthened by keeping the fryer covered when not in use, frying at the lowest temperatures, and by reducing the temperatures during stand-by periods. A common habit which is harmful to frying compounds is that of salting foods in baskets over frypot. Also, if food is fried ahead and stored over the frypot to keep hot, as is often done, it will rapidly lose its crispness and will taste greasy. A common error in frying is to overload the baskets under the mistaken impression that this will increase the production of the fryer. For any given fryer, and any given food product being fried there is a certain load which will produce the maximum amount of food per hour. For best results, we recommend the baskets be filled between . and . full. If the baskets are loaded beyond this, the total hourly production rate will decrease. To give you a staring point, the following chart suggests the temperatures at which most operators fry certain foods: FRYING CHART Product Temperature Time French Fried Potatoes Raw-to-done 350 5-7 Min Blanching 325 4 Min Browning 350 2 Min French Fried Onion Rings 360 2-3 Min Seafood Shrimp 360 2-3 Min Oysters 350 1-4 Min Scallops 250 3-5 Min Fillets 350 3-4 Min Clams 350-360 1-3 Min Chicken Small Pieces 350 6-10 Min Large Pieces 350-360 8-11 Min Cutlets, Chops (1” thick) 325 5-7 Min Fritters Fruit Vegetables (asparagus, 350 3-5 Min cauliflower, corn, eggplant, tomato) 350 5-8 Min Suggestions for Quality Fried Food • Fresh, uncontaminated frying compound product better fried products. • Taste the frying compound once a day. Your patrons do, when they eat the product. • Filter the frying compound daily. Merely straining the shortening is inadequate. You may choose the GARLAND Filter Quick filtering system. This system is designed to match-up to your GARLAND Fryer. Or, you may choose to use a filter and filter cone. • Drain or dry foods before frying. Excess moisture and water breaks down frying compound. Page 12 Part # 1382677 (08/06) OPERATION Continued • Do not salt or otherwise season food over the fryer. This practice contaminates the frying compound and accelerates it deterioration. • Do not shake breaded items over the fryer. • Keep the fr...
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