US Range C836-1-35F Installation Manual

INSTALLATION AND

OPERATION MANUAL

CUISINE SERIES HEAVY

DUTY GAS FRYER MODEL

C836-1-35F

FOR YOUR SAFETY:

DO NOT STORE OR USE GASOLINE

OR OTHER FLAMMABLE VAPORS OR

LIQUIDS IN THE VICINITY OF

THIS OR ANY OTHER

APPLIANCE

WARNING:

IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE
CAN CAUSE PROPERTY DAMAGE, INJURY,

OR DEATH. READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR

SERVICING THIS EQUIPMENT

AND RETAIN FOR FUTURE REFERENCE.

THIS PRODUCT HAS BEEN CERTIFIED AS
COMMERCIAL COOKING EQUIPMENT AND
MUST BE INSTALLED BY PROFESSIONAL

PERSONNEL AS SPECIFIED.

IN THE COMMONWEALTH OF MASSACHUSETTS

THIS PRODUCT MUST BE INSTALLED BY A

LICENSED PLUMBER OR GAS FITTER. APPROVAL
NUMBER: G-1-07-05-28

For Your Safety:
Post in a prominent location, instructions to be
followed in the event the user smells gas. This
information shall be obtained by consulting

your local gas supplier.

Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent

using genuine Garland replacement parts. Garland will have no obligation with respect to any product that has been

improperly installed, adjusted, operated or not maintained in accordance with national and local codes or installation

instructions provided with the product, or any product that has its serial number defaced, obliterated or removed,

or which has been modified or repaired using unauthorized parts or by unauthorized service agents.

For a list of authorized service agents, please refer to the Garland web site at http://www.garland-group.com.

The information contained herein, (including design and parts specifications), may be superseded and is subject

to change without notice.

PLEASE READ ALL SECTIONS OF THIS MANUAL

GARLAND COMMERCIAL INDUSTRIES

185 East South Street
Freeland, Pennsylvania 18224
Phone: [phone]
Fax: [phone]

Part # 4518632 (02/19/08) © 2005 Garland Commercial Industries, Inc.

Part # 4518632 (02/19/08) Page 1

GARLAND COMMERCIAL RANGES, LTD.

1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: [phone]
Fax: [phone]

Enodis UK LTD.

Swallow eld Way, Hayes, Middlesex UB3 1DQ ENGLAND
Telephone: [phone]
Fax: [phone]

IMPORTANT INFORMATION

WARNING:
This product contains chemicals known to the state of California to cause cancer and/or birth defects
or other reproductive harm. Installation and servicing of this product could expose you to airborne
particles of glass wool/ceramic fibers. Inhalation of airborne particles of glass wool/ceramic fibers
is known to the state of California to cause cancer. Operation of this product could expose you to
carbon monoxide if not adjusted properly. Inhalation of carbon monoxide is known to the state of
California to cause birth defects or other reproductive harm.

Before leaving the factory, the fryer was tested with oil in the frypot; therefore, it is necessary to clean the frypot before adding
frying compound. Rinse the frypot with clean water, then put some fryer cleaner on a damp cloth, full strength, and wipe the
entire frypot clean. Rinse it thoroughly and wipe dry. The fryer is now ready for use. If the fryer does not have a stainless steel
frypot and is not to be used immediately after cleaning, coat the entire frypot surface with shortening or cooking oil to prevent
rusting.

The US Range gas fryer is an energy-ecient, gas red unit designed-certied by CSA International, NSF International and
manufactured to their basic performance and application specications.

All units are shipped completely assembled with accessories packed inside the fryer vessel. All units are adjusted, tested and
inspected at the factory before shipment. Sizes, weights and input rates of all models are listed in this manual.

NOTE: The on-site supervisor is responsible for ensuring that operators are made aware of inherent dangers of operating a
deep fat fryer, particularly aspects of oil ltration, draining, and cleaning of the fryer.

Part # 4518632 (02/19/08)Page 2

Part # 4518632 (02/19/08) Page 3

TABLE OF CONTENTS

IMPORTANT INFORMATION..........................................2

DIMENSIONS AND SPECIFICATIONS, MODEL C836-1-35F ..............4

INSTALLATION......................................................5

Rating Plate ......................................................................5

Pre-Installation Instructions ......................................................5

Clearances ......................................................................5

Gas Connections and Piping Sizing ...............................................5

Frypot ...........................................................................6

Casters ..........................................................................6

Legs .............................................................................6

Ventilation and Air Supply ........................................................6

Assembly Of Battery .............................................................7

Assembly Instructions Low Prole Backguard .....................................7

Radiation Shield .................................................................8

OPERATION ........................................................8

Using the Fryer for the First Time .................................................8

Lighting Instructions .............................................................9

Stand By .........................................................................9

Complete Shut Down ............................................................9

Safety Concerns .................................................................9

Optimum Operation Tips .........................................................9

Suggestions for Quality Fried Food ..............................................10

CLEANING AND MAINTENANCE.....................................11

Routine Care ....................................................................11

Cleaning ........................................................................11

Stainless Steel ...............................................................11

Draining and Filtering Of Fryer Compound ...................................11

Maintenance ...................................................................12

Preventive Maintenance .....................................................12

TROUBLE SHOOTING AND ADJUSTMENTS...........................13

Adjustments ....................................................................13

Thermostat Calibration .........................................................14

DIMENSIONS AND SPECIFICATIONS, MODEL C836-1-35F

4-1/2"

(114mm)

37-7/8"

(962mm)

6-1/2"

(165mm)

30-1/4"

(768mm)

34"

(864mm)

8-1/2"

(216mm)

4-1/2"

(114mm)

36-1/4"

(921mm)

CLEARANCES

INSTALLATION ENTRY

Sides Rear Crated Uncrated

6"

(152mm)6"(152mm)

34-3/8"

(873mm)

29-1/4"

(743mm)

18-1/4"

(464mm)

27-3/8"

(695mm)

SHIPPING

WEIGHT

220lb.

(100kg)

6"

(152mm)

18"

(457mm)

TOTAL INPUT

OPERATING

PRESSURE

Natural Propane NAT PRO NAT PRO

110,000 BTU/Hr

(32.23kW/Hr)

Gas input ratings shown here are for installations up to 2,000 feet (610mm) above sea level.

85,000 BTU/Hr

(24.91kW/Hr)

4.0" WC

(10mbar)

9.0" WC

(22mbar)

32-11/16"

(830mm)

ORIFICE

MANIFOLD

PIPE SIZE

#51 1.05MM 1-1/4” N.P.T

Input must be derated for high altitude installations.

FRYING CAPACITY (per hour)

FRENCH FRIES FISH BREADED CHICKEN

Raw to Done Blanched to Done 3oz. (84g), Battered Raw to Done

60lb. (27kg) 80lb. (36kg) 60lb. (27kg) 28lb. (13kg)

Part # 4518632 (02/19/08)Page 4

Part # 4518632 (02/19/08) Page 5

INSTALLATION

The importance of proper installation of commercial
gas cooking equipment cannot be over stressed. Proper
performance of the equipment is dependent, in great part,
on the compliance of the installation with the manufacturer’s
specications. In addition, compliance with the National
Fuel Gas code ANSI Z 223.1-1988/NFPA and/or Local code is
required to assure safe and ecient operation.

Appliances shall be installed in a location in which the
facilities for ventilation permit satisfactory combustion of gas
and proper venting. Appliances shall be located so as not to
interfere with proper circulation of air within the conned
space. When buildings are so tight that normal inltration
does not provide the necessary air, outside air shall be
introduced.

Rating Plate

When corresponding with the factory or your local
authorized factory service center regarding service problems
or replacement parts, be sure to refer to the particular unit
by the correct model number (including the prex and sux
letters and numbers) and the warranty serial number. The
rating plate axed to the unit contains this information.

We suggest installation, maintenance and repairs should be
performed by your local authorized service agency listed in
your information manual pamphlet.

In the event you have any questions concerning the
installation, use, care or service of the product, write or call
our Product Service Department.

This product has been certied as commercial cooking
equipment and must be installed by professional personnel
as specied.

C. If it is additional or replacement equipment have gas

authorities check pressure to make certain that existing
meter and piping will supply fuel to the unit with not
more than 1/2” water column pressure drop.

NOTE: When checking gas pressure be sure that all other
equipment on the same gas line is on.

A pressure regulator is supplied as standard equipment
with US Range Heavy Duty Gas Fryers. The pressure
regulator is “built-in” to the fryer, (the regulator is part of the
combination safety valve). Installation must conform with
the National Fuel Gas code ANSI Z223.1-1988 or latest edition
NFPA No. 54-Latest Edition and National Electrical code ANSI/
NFPA 70-1990 or latest edition and/or local code to assure
safe and ecient operation.

NOTE: The appliance and its individual shut-o valve (not
supplied by manufacturer) must be disconnected from
the gas supply piping system during any pressure testing
of that system at pressures in excess of ½ PSIG (3.45 KP2).
The appliance must be isolated from the gas supply piping
system by closing its individual manual shut-o (not
supplied by manufacturer) during any testing of the gas
supply piping system at test pressures equal to or less than ½
PSIG (3.45KP2).

NOTE: In Canada, the installation shall be in accordance
with CAN/CGA-B149.1 NATURAL GAS AND PROPANE GAS
INSTALLATION CODE and local codes where applicable.

NOTE: Adequate clearance must be provided for servicing
and proper operation.

NOTE: This appliance is not recommended for residential
installation.

Pre-Installation Instructions

Before assembly and connection check gas supply.

A. The type of gas for which the unit is equipped is stamped

on the data plate located on inner door panel. Connect
a unit stamped “NAT” only to natural gas; connect those
stamped “PRO” only to propane gas.

B. If it is a new installation have the gas authorities check

meter size and piping to assure that the unit is supplied
with sucient amount of gas pressure required to
operate the UNIT.

Clearances

From Combustible material 6” sides and rear. A clearance
of 0.0” to non combustible construction as sides & rear
is acceptable. The fryer is suitable for installation on
combustible oor.

Gas Connections and Piping Sizing

The size of the gas line is very important. If the line is too
small, the gas pressure at the burner manifold will be low.
This will cause slow recovery, delayed ignition, and pilot
outage. Refer to the Gas Line Sizing Chart in the nation Fuel
Codebook.

INSTALLATION continued

Before connecting new pipe to your US Range Fryer, the
pipe must be thoroughly blown out to depose of all foreign
particles. If these foreign particles get into the burner and
controls they will cause improper and sometimes dangerous
operation.

When using thread compound, use it sparingly and one on
male threads. Use compound that is impervious to the action
of Propane gases. Do not put any on the rst two threads.
This will prevent fouling the controls and clogging the pilot
and main burner orices.

Make sure that installer checks all plumbing with a soap
solution for leaks. DO NOT USE A FLAME, MATCHES,
CANDLES, or other ignition source in checking for leaks.

Frypot

Before leaving the factory, the fryer was tested, and the
thermostat was calibrated, with oil in the frypot; therefore,
it is necessary to clean the frypot before adding frying
compound. Rinse the frypot with clean water, then put some
fryer cleaner on a damp cloth, full strength, and wipe the
entire frypot clean. Rinse it thoroughly and wipe dry. The
fryer is now ready for use. If the fryer doe not have a stainless
steel frypot and is not to be used immediately after cleaning,
coat the entire frypot surface with shortening or cooking oil
to prevent rust.

Casters

A. The installation shall be made with a connector that

complies with the Standard for Connectors for Moveable
Gas Appliances, ANSI Z21.69/CSA 6.16, Addenda Z21.69B­2006/CSA 6.16B-2006 (or latest edition), and a quick­disconnect device that complies with the Standard for
Quick Disconnects for Use with Gas Fuel, ANSI Z21.41/
CSA 6.9, Addenda Z21.41A-2005/CSA 6.16A-2005 (or
latest edition).

B. The front casters of the unit are equipped with brakes

to limit the movement of the fryer without depending
on the connector and any quick disconnect device or its
associated piping to limit the appliance movement.

C. Please be aware, required restraint is attached to a

bracket on the fryer (connection point is located on the
left rear caster of the fryer), and if disconnection of the
restraint is necessary, be sure to reconnect the restraint
after the fryer has been returned to its originally installed
position.

NOTE: When installed, the fryer must be restrained to
prevent tipping in order to avoid the splashing of hot liquid.
The means of restraint may be the manner of installation,
such as connection to a battery of appliances. Or installing
the fryer in an alcove, or by separate means, such as
adequate ties.

Legs

Raise front of the unit and block. Do not lay unit on its back.
Position leg insert into leg retainer opening and tap up until
it seats at collar ange. Repeat at rear of unit making sure all
four legs are adjusted to same height. Legs can be adjusted
to overcome an uneven oor.

CAUTION: These types of US Range Fryers cannot be
installed on a masonry base or without proper clearance
from oor. Primary air is supplied to the ‘jet – type” burner
from the front and mainly from the bottom of the fryer. If
installed on a masonry base or directly on oor without the
use of the factory supplied 6" (152mm) legs or casters, a
louvered door option is required.

Ventilation and Air Supply

One of the most important considerations is ventilation.
The fryer must be installed so that products of combustions
are removed eciently, but so that the kitchen ventilation
system does not produce drafts that interfere with proper
burner operation. The fryer ue opening must NOT be placed
close to the intake of the exhaust fan.

The fryer must never have its ue extended in a chimney
fashion. This changes the combustion characteristics of the
fryer. This will cause the fryer to be slow to recover, frequently
cause delayed ignition, and sometimes cause pilot outage.

The ideal method of ventilating a fryer is the use of a
properly designed canopy which should extend six inches
(6”) (152mm) beyond all sides of the appliance and six feet
(6’) (1289mm) from the oor.

Many operators do not realize that the nest ventilation
system will break down when it is not maintained properly.
The duct system, the hood, and the lter bank must be
cleaned on a regular basis and kept free of grease.

Adequate distances must be maintained from the ue outlet
of the fryer to the lower edge of the lter bank. Filters should
never be installed in the horizontal position. They should be
installed at an angle of 45 degrees, and a drip tray should be
located beneath the lowest edge of the lter. NFPA Standard
No.96 states that “A Minimum distance of 18” (457mm)
should be maintained between the ue outlet and the lower

Part # 4518632 (02/19/08)Page 6

Part # 4518632 (02/19/08) Page 7

INSTALLATION continued

~

~

1

"X"

"X"

2

5

8

7

3

6

9

4

edge of the grease lter.” We recommend that the ‘MINIMUM
DISTANCE BE 24” (610 MM) FROM THE FLUE OUTLET TO
THE BOTTOM EDGE OF THE FILTER WHEN THE APPLIANCE
CONSUMES MORE THAN 120,000 B.T.U. PER HOUR.

A strong exhaust fan will create a vacuum in the room, for an
exhaust system vent to work properly, replacement air must
enter the room in which the vent is located.

All gas burners and pilots need sucient air to operate and
large objects should not be placed in front of this fryer which
would obstruct the air ow through the front. A minimum of
24” (610mm) should be provided at the front of the unit for
servicing and proper operation. Air for combustion enters
the unit below the cabinet at the base. Do not place anything
around the base or under the fryer.

Assembly Of Battery

All heavy duty batteries equipment is aligned and tted at
the factory, from left to right and must be installed in this
order. There is a diagram provided with every heavy duty
battery. C836-1-35F fryers may be installed to battery with
other US Range Cuisine Series Ranges, sharing common
manifold connections.

E. The manifold of this unit or the manifold of which is

a part of must be equipped with a certied pressure
regulator suitable for battery application and adjustable
for an outlet pressure at the manifold as specied on the
rating place

Assembly Instructions
Low Prole Backguard

A. All such units should be placed in their respective battery

position. Detach valve panels to prevent damage,
remove them from the area where the battery is being
assembled.

B. Level each unit (if a range, to the oven rack) by adjusting

the six inch (6”) legs, or where legs are not used, adjust
level with shims. Readjust legs, if required.

C. Connect units together by mating the unions at each

end of the manifold. (Adjoining units must have
matching unions, unless the union parts are of the
same specications, a leak proof connection cannot be
assured.) Hand tighten unions at this point.

D. The units should be fastened at the rear by inserting 5/16”

bolts through the holes provided at the rear of the burner
box sides. Install washer and nut and hand tighten. Be
sure of proper unit alignment in the battery before nal
tightening of these bolts or unions. Improper tightening
will cause “fanning” or “bowing” of batteried units.

The nal tightening of the union should be accomplished
by using a suitable spanner wrench. If such a wrench
is not available, the US Range union collar has special
ridges, and a cold chisel can be driven against these
ridges to properly seat and seal the union.

1. Remove ue cap #6 by removing six (6) [#10] sheet metal
screws.

2. Remove front panel #5 by lifting upward.

3. With back panel #4 still attached to the left #2 and right
#3 uprights, drop uprights into the rectangular cutouts at
the rear of the range #1.

4. Fasten uprights #2 and #3 to the range #1 with four (4)
5/16” -18 bolts and at washers #7 and #8.

5. If unit is in a battery lineup, fasten adjacent units together
at hole marked “X” with 1/4” -20 bolts, nuts, and washers.

6. Install front panel #5 previously remove.

7. Install ue cap #6 previously removed.

INSTALLATION continued

FLUE RISER

BACK ALUMINIZED

SIDES AND FRONT

HEAT SHIELD

FIGURE 2

METHOD OF ATTACHING RADIATION SHIELD TO

BACKGUARD OR HIGH SHELF

FIGURE 1

Radiation Shield

This radiation shield must be in place when fryer is installed
in other than re resistive locations.

IMPORTANT: The ue riser must be installed within the back
guard. This rectangular riser ts over the collar of the ue
collector box inside the fryer. Place the ue riser upright
through opening in the back top and slide over collar. (See
Figure 2.).

RADIATION SHIELD

REMOVE EXISTING
#10 SHEET METAL
SCREWS (2 REQ'D)
FROM HIGH SHELF OR
BACKGUARD TO INSTALL
RADIATION SHIELD

OPERATION

Using the Fryer for the First Time

Before lighting the pilot, ll the frypot with frying compound.
Then light the pilot according to the instructions inside
the fryer compartment on the inner panel. If you are using
a cooking oil, you may now turn the main burner on by
turning the knob on the automatic gas valve. If you use a
hydrogenated (solid) frying compound, it is wise to melt it in
a stock pot on the range before putting it in the fryer. If this
is not done, pack the frypot with the compound and turn the
main burner on for a few seconds and turn it o for a few. See
the lighting and shut-down instructions for “How to turn on
the main burner once the pilot is lighted.”

Intervals of about three seconds on and ten seconds o are
about right. Keep doing this until the shortening is melted.
If any smoke is seen during this process, you are heating
too fast and scorching the shortening, thus cutting down
its useful life and possible damaging the frypot. Shortening
level must cover the thermostat bulbs when fryer is in
operation.

After turning the main burner on, set the thermostat at 325°
to check calibration of the thermostat. Let the burner cycle
at least four times and suspend a deep fat fryer thermometer
in the middle of the frypot about 3” (76mm) deep. When the
burner just comes on after the fourth cycle, the reading on
the thermostat should agree with the thermostat setting. If
not, calibrate the thermostat according to the instructions in
the Cleaning and Maintenance Section of this manual.

Part # 4518632 (02/19/08)Page 8

Part # 4518632 (02/19/08) Page 9

OPERATION continued

Lighting Instructions

For specic models see “Lighting Instructions” on the inside
of fryer compartment.

(Frypot must be lled before lighting).

1. Turn thermostat knob to the frying temperature. The
thermostat knob is located inside the compartment in
the front of the frypot.

2. Open the fryer door and turn the combination safety
valve knob to the PILOT position.

3. Push the knob in, light the pilot and continue to hold
knob in for about sixty seconds after the ame has been
lit.

4. Turn valve knob counter-clockwise to ON.

5. Main burners will now light and will be controlled
automatically by the thermostat

OFF

P

I

L

O

T

NO

AUTOMATIC VALVE KNOB

PILOT POSITION

T

O

L

I

P

OFF

AUTOMATIC VALVE KNOB

ON POSITION

NO

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,
res, 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 US Range 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 250°F and 375°F.

If for any reason the pilot should be extinguished the
combination safety valve will close o the gas ow to the
main burners and pilot burner. As an additional safety feature
this valve prevents gas from owing 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
450°F. If this should occur, have qualied service technician
check the system. FOR NO REASON SHOULD THIS HIGH LIMIT
DEVICE BE BY-PASSED!

Optimum Operation Tips

NO

AUTOMATIC VALVE KNOB

OFF POSITION

NOTE: Fryer cannot be shut o at the thermostat.
Thermostat used only to control temperatures.

OFF

P

I

L

O

T

One of the most important considerations in the protable
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.

OPERATION continued

For maximum frying compound life, good operators nd
they do best by frying at the lowest temperature that will
give a high-quality product. Thus, with this super-fast fryer,
you do not have to fry potatoes at 375°F or 400°F. You fry at
325°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 lled between 1/2
and 2/3 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

Cutlets, Chops (1” thick)

Fritters

Fruit 350 3-5 Min

Vegetables (asparagus,
cauliower, corn,
eggplant, tomato)

Temperature Time

325 5-7 Min

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.

• Drain or dry foods before frying. Excess moisture and
water breaks down frying compound.

• 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.

FRYING CHART

Product

French Fried Potatoes

Raw-to-done 350 5-7 Min

Blanching 325 4 Min

Browning

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

Temperature Time

350 2 Min

• Keep the frypot covered when not in use. This will
prevent air from oxidizing the frying compound and will
keep impurities out.

• Do not overheat the frying compound. Follow the
temperature recommended in tested recipes. The
company which provides your frying compound can
provide tested recipes and techniques for use with their
shorting.

• Watch for signs of compound breakdown. An unusual
darkening of the compound or smoking are the rst signs
of breakdown. Foaming, objectionable change in avour
of the product and gumming also indicate a breakdown
of the frying compound.

• Set the thermostat at 200°F or below, when not frying.

• Darkened frying compound and incorrect batter or
breading can cause a fried product to appear to be done.
Use tested recipe or obtain batter or breading specially
prepared for today’s frying techniques

Part # 4518632 (02/19/08)Page 10