Page 1 of 22 INSTALLATION INSTRUCTIONS SAFETY INSTRUCTIONS USER INSTRUCTIONS PGF FRYER MODEL: PGF/PGFP L.P.G.
Page 2 of 22 WARNING To avoid scratching the highly polished exterior surface of this equipment whilst in transit, the protective film on the exterior surfaces has NOT been removed. It is IMPORTANT that this protective film is peeled off before the equipment is used. IMPORTANT PLEASE READ INSTRUCTIONS FULLY BEFORE USE MODEL PGF FRYER INSTALLATION INSTRUCTIONS IMPORTANT- YOUR ATTENTION IS DRAWN TO THE GAS SAFETY REGULATIONS. THIS APPLIANCE MUST ONLY BE USED IN A WELL VENTILATED AREA. IT IS RECOMMENDED THAT A MINIMUM AREA OF 450mm² PER 1 Kw (3400 Btu/HR) OF TOTAL INPUT MUST BE ALLOWED. PARTICULAR ATTENTION SHOULD BE PAID TO THE SUPPLY OF CLEAN FRESH AIR AT LOW LEVEL TO THE APPLIANCE. Attention is drawn to the requirement of the fryer to be fixed to the floor by means of fixing holes in the flanged feet. The data plate on the rear of the appliance must be checked to ensure the appliance is suitable for the gas supply available. This appliance must be installed in accordance with the rules in force. BS5440 Part 2 (Air supply) BS6891 (Installation of low pressure gas pipe work) BS5482 (Codes of practise for Butane and Propane gas burning installations) Read the user instructions, read the installation instructions and ensure the correct ventilation requirements are met. Attention should also be drawn to the need for regular servicing. In normal use parts of the catering equipment may become hot, suitable precautions must be taken to avoid accidental burns, therefore the appliance should be positioned to minimise the risk of accidental touching. It is the responsibility of supervisors to warn users of this and ensure the operators of this equipment are trained in safe operation of this appliance. It is recommended the appliance be fitted below a ventilating hood, preferably of the extractor type, incorporating a grease filter. POSITIONING The appliance must not be installed on or against combustible surfaces minimum clearances must be: Rear 150mm (6 ) Sides 150mm (6 ) FROM ANY ADJACENT WALL The minimum distance between the top of the appliance and any over shelf or ceiling constructed of combustible material must be 1525mm (60 ). All local fire regulations must be observed before the appliance is commissioned the gas safety regulations require that all gas connections on the gas line are tested for gas soundness between the gas meter and the appliance. All packing and protective film must be removed from the panels etc. prior to commissioning the appliance.
Page 3 of 22 GAS CONNECTION The gas connection is ½ B.S.P.T. on the left hand side rear of the fryer. The supply pipe must not be less than ½, an easily accessible isolation cock should be fitted in the pipework as close as possible to the fryer. An approved flex may be used in conjunction with a straining cable. SAFETY NOTE Some parts and surfaces of this appliance can get hot in use. It is the responsibility of the Kitchen Supervisor to inform and warn every user of this and to ensure the user wears any necessary protective clothing when operating the fryer. USER INSTRUCTIONS The attention of the user is drawn to the current Gas Safety (Instructions and Use) Regulations in force. This appliance must be used in accordance with these, also the need for regular servicing which must be carried out by a competent and qualified person. LIGHTING INSTRUCTIONS WARNING: DO NOT LIGHT BURNERS WHEN THE PAN IS EMPTY 1) Open the compartment door, ensure the drain valves are closed and check the level of cooking oil (between maximum and minimum markings). The oil required to fill the pan to the correct level is 12 litres. 2) Turn on the gas supply. 3) Turn the thermostat to OFF position. 4) Press the pilot knob (A) in and rotate anti-clockwise to igniter position Ignite pilot. If pilot fails to ignite, repeat the procedure. 5) After the pilot is lit, hold knob in for 20-30 seconds to ensure pilot flame is fully established. 6) Release the knob and turn fully anti-clockwise to ON position. If appliance fails to operate, repeat steps 3-5. The main burner is now controlled by the thermostat (B). 6) To operate burner, turn thermostat knob (B) to required temperature. NOTE: LIDS SHOULD NOT BE USED WHILST FRYING SHUT DOWN OF THE FRYER 1) When appliance is not required, turn thermostat (B) fully anti-clockwise to off position, this will leave only the pilot lit ready for when the fryer is next required. 2) To turn the unit off completely, turn the thermostat fully anti-clockwise and the pilot knob (A) fully clockwise.
Page 4 of 22 DRAINAGE 1) Always allow the oil to cool to a maximum 55 C before draining. 2) Remove the blanking nut from drain tap, fit discharge pipe into tap, drain oil into suitable receptacle, taking care not to overfill so that it is not difficult to handle. 3) Excess oil in the base of the tank can be removed with kitchen paper. 4) For best results oil should be drained and filtered everyday the fryer had been used. This will prolong the life of the oil. CLEANING INSTRUCTIONS The appliance should be cleaned with hot water and a mild detergent, DO NOT USE ABRASIVES. 1) Isolate the appliance from the gas supply. 2) Allow oil to cool to maximum 55 C. 3) Drain as per instructions for draining. 4) Wash tank and top surface of the fryer body. 5) Clean the drain tube assembly, using a tube or flue brush suitable for 15mm tube, with the drain tap in the open position. Clean by inserting brush into inlet and outlet of drain tube. 6) Wash all parts thoroughly. 7) Ensure all parts are thoroughly rinsed and dried. To ensure there is no water left in the drain tube, flush with a small amount of clean cooking oil. 8) Re-assembly in reverse order.
Page 5 of 22 USER INSTRUCTIONS continued Use of solidified Oil or Fat 1) In an empty pan IMPORTANT: If solidified oil or fat is to be used, remove the grid from the bottom of the pan, break the solidified oil or fat into small pieces and fill the V shaped bottom of the pan. Light the appliance and turn the thermostat knob to 130 C. Continue to add pieces of fat into the pan until the V shaped bottom is filled with the molten fat. If the fat appears to be overheating, turn the thermostat OFF, continue to add fat and turn the thermostat ON when the fat has cooled. Refit the grid and put the remaining oil or fat into the pan until the level is up to the mark. Allow to heat up slowly until all the fat has melted, then turn the thermostat knob to the required cooking temperature. 2) Already Solidified In the Pan Light the appliance and turn the thermostat ON for approximately 5-10 seconds, and then turn OFF again. Leave it for 30 seconds before repeating the 5-10 seconds cycle. Continue to repeat until the fat has melted so that any remaining unmelted pieces are free floating, then turn the thermostat to the required temperature. Cooking Instructions: With the thermostat knob turned to the required cooking temperature, allow the oil or fat to heat up for about 20 minutes before starting to cook. After each load is removed from the fryer always allow 2½ minutes for the temperature of the oil to recover before the next load is put into the oil. The Frying Medium Ensure oil is always maintained at the level indicated. Good quality vegetable oil is recommended. The life expectancy of oils will be lengthened if they are filtered regularly food particles not removed turn rancid and reduce oil quality. The life of the oil will also be extended if the temperature is turned down when the fryer is not is use. Please note also, using old oil will reduce the flash point and therefore present a greater fire hazard and be more prone to surge boiling. Attention should also be drawn to the effect of overwet food and too large a charge on surge boiling.
Page 6 of 22 Cooking Instructions cont Chip Frying The recommended load for each batch is 1.4 kg (3 lbs) for each basket. This will fill the basket about 2/3 rd full and it is important that this load should not be exceeded. Fish Frying Cook fish by free floating them. Four or five 100g pieces may be cooked at one time. Slide the fish into the pan slowly to avoid splashing of the oil or fat and prevent the fish sinking and sticking to the base of the pan. Cooking Chart the following chart is for guidance only. Maximum basket load not to exceed 3 lbs FOOD TIME TEMPERATURE Chicken pieces Chipped potatoes (Blanched) Chipped potatoes (Browning) Chipped potatoes (Raw) Doughnuts Fish Fillets Fritters Potato Chips Scampi 5-8 mins 3 mins 1-2 mins 4-5 mins 3-4 mins 5-7 mins 3-4 mins 2 mins 3-4 mins 175 C 165 C 190 C 190 C 170 C 175 C 175 C 190 C 175 C STAT No. TEMPERATURE 1 60 C 2 75 C 3 90 C 4 105 C 5 120 C 6 135 C 7 150 C 8 165 C 9 180 C 10 195 C To Obtain Best Results ALL THE ABOVE ARE +/- 5 C Keep the pan clean Use good quality oil or fat which has high breakdown temperature Use only clean oil or fat and strain daily. Maintain the oil or fat at the correct level Do not start to fry until the oil has reached the correct temperature Do not exceed the temperature of the oil or fat as recommended by the supplier. Do not overload the fryer. Remove the crumbs or pieces floating on the surface of the oil. When using frozen foods follow the food manufacturers cooking instructions carefully To conserve energy, turn the thermostat knob to the OFF position during breaks in frying.
Page 7 of 22 TROUBLESHOOTING Piezo Ignitor not sparking Is there a short in the High Tension Lead Yes No Replace Lead Has Electrode Insulator Fractured Yes No Replace Electrode If no spark is generated At all, replace Piezo Pilot Burner will not light or stay lit Are the thermocouple/interrupter connections secure Yes No Is there gas at the point when holding control knob in the pilot position Tighten connection Yes Very little No Check over temperature stat for open circuit Check supply Check supply Check thermocouple voltage (minimum 15mv) Check pilot jet for blockages and clean where necessary If all of the above are OK the control valve may be faulty
Page 8 of 22 TROUBLESHOOTING Over temperature stat operates Is the temperature over 220 C Yes No Does the control stat operate on temp. rise when set point is low (100 C Replace control stat Yes No Check calibration of control stat. See Installation instr. for details Replace Control stat Manually reset overtemp. stat No. ON STAT TEMP C 1 60 2 75 3 90 4 105 5 120 6 135 7 150 8 165 9 180 10 195 +/-5 C
Page 9 of 22 TEST DATA PGF FRYER FLOW TEST SEQU 9 HEAT INPUT (NETT) NATURAL GAS G20 @ 20mbar 11.97kw PROPANE GAS G31 @ 37mbar 12.39kw BUTANE GAS G30 @ 28mbar 12.39kw G25 @ 25mbar 12.00kw G25 @ 20mbar 11.8 kw GAS RATE NATURAL GAS G20 @ 20mbar 1.10 M³/hr PROPANE GAS G31 @ 37mbar 0.470 M³/hr BUTANE GAS G30 @ 28mbar 0.36 M³/hr G25 @ 25mbar 1.1 M³/hr G25 @ 20mbar 1.0 M³/hr INJECTORS NAT 2.05 L.P.G. 1.35 PILOT INJECTORS NAT 0.22 L.P.G..014 APPLIANCES FOR USE ON G25 GAS WILL BE FACTORY BUILT TO INCLUDE A SEALED AIR RESTRICTOR. NATURAL GAS TEST 18 PILOT RATE = 0.055 M³/HR TEST 19 FULL RATE = 1.10 M³/HR L.P.G. SEQU 6 PILOT RATE = 0.015 M³/HR FULL RATE = 0.430 M³/HR
Page 10 of 22 MAINTENANCE AND SERVICE Servicing is recommended every 6-12 months depending on usage. All service or repair work must be carried out by a competent gas engineer. Failure to do this could invalidate your warranty. ROUTINE MAINTENANCE To be done by engineer 1) Ensure fryer is filled with oil. 2) Fit pressure gauge to multifunction valve and go through lighting procedure, check flame failure device opens in no more than 30 seconds. 3) Turn thermostat to 150 C and check that the pressure at the test point is: NATURAL GAS 20mb ( 8 W.G.) PROPANE GAS 37mb (14 W.G.) BUTANE GAS 28mb (11.2 W.G.) Adjust governor if necessary. Only leave burner on for a minimum amount of time to ensure fryer does not get too hot. 4) Turn the thermostat to off and ensure both burners extinguish completely within 3-4 seconds. 5) Turn the thermostat on again to 150 C and ensure both burners cross light smoothly from the pilot. 6) Check burner flames are uniform and there is no spillage of the flames away from the heat exchanger. 7) Turn the thermostat off and blow out the pilot. Check that the flame failure valve closes within 60 seconds. This can be done by feel or sound. 9) Turn off the gas, remove pilot and withdraw burner assembly, clean the burner parts and ensure the injectors are clear. 10) Reassemble the pilot and main burners. 11) Go through the lighting up procedure, turn the thermostat to 150 C and allow to heat
Page 11 of 22 up. Check the thermostat cuts out the gas, turn the thermostat to 190 C, allow to heat up and note the oil temperature is 190 C+5 C. REPLACEMENT OF PARTS PILOT JET AND ELECTRODE Undo pilot feed from gas valve, undo thermocouple from valve, remove screw from pilot bracket, pilot assembly, c/w thermocouple and ignitor can now be removed. THERMOCOUPLE Undo thermocouple from gas valve; release probe end from spring clip on pilot assembly. Fit new in reverse order. CONTROL THERMOSTAT 1) Drain fryer 2) Remove screws from mounting bracket 3) Remove the thermostat gland nut 4) Release thermostat phial from clip inside tank 5) Pull stat through tank, there will be some resistance felt due to the packing gland being compacted. 6) Re-assemble in reverse order 7) Calibration of the thermostat where necessary is made by the screw in the centre of the thermostat spindle. Clockwise to decrease temperature. Anti-clockwise to increase. CONTROL VALVE 1) Disconnect the gas supply pipe work and pipe to burners. 2) See previous notes for removal of pilot/thermocouple assembly, also thermostat assembly. 3) Remove screws securing valve to bracket. 4) Remove fittings from valve to fit into replacement valves, as these are not supplied with new valve. 5) Refit in reverse order. SAFETY THERMOSTAT 1) Drain fryer 2) Remove spade connections on thermostat 3) Remove the two screws securing thermostat to bracket
Page 12 of 22 4) Undo the gland nut on the tank and withdraw thermostat phial from bracket, through the wall of the tank. 5) Fit new thermostat in reverse order. SPARES LIST PDGF FRYER No. off PARTS DESCRIPTION PART No. 1 MULTI FUNCTION GAS VALVE VALVE7000 1 PILOT ASSEMBLY C/W ELECTRODE PILOT7000 1 SAFETY LIMIT THERMOSTAT TMSTL7000 1 THERMOCOUPLE THERM7000 2 INJECTORS NATURAL GAS INJECT205 2 INJECTORS L.P.GAS INJECT135 1 PILOT INJECTOR NATURAL GAS PINJ27268 1 PILOT INJECTOR L.P.GAS PINJ76362 1 THERMOCOUPLE INTERRUPTER LEAD LEADT7000 2 BURNERS BURNR7000 1 CONTROL KNOB KNOBC7000 1 THERMOSTAT KNOB KNOBT7000
Page 13 of 22 SPARES LIST 2006 ***PLEASE NOTE THAT CERTAIN PARTS OF THE COUNTRY OUR CARRIER CANNOT OFFER AN OVERNIGHT SERVICE PLEASE CHECK WHEN PLACING YOUR ORDER TO AVOID DISAPPOINTMENT*** FRYERS PRICES WILL BE PLUS POSTAGE AND PACKING PART NO. PRODUCT DESCRIPTION FRYERS HEADS FRHC08000 3KW - CMF,CMF2 FRHC08060 3KW - CMFF,CMFF2 FRHC00077 3KW - 1952,1952A,2000,2001 FRHC00008 3KW FISH - 1860,1862 FRHC09003 3KW FISH - 9003,9103 - OBSOLETE FRHC00006 PROF 6KW 9006,9106,9175,9177- OBSOLETE FRHC00011 PROF 9KW 9009,9109,9176,9178- OBSOLETE PARAFH3 PARAGON 3KW - PSF3,PDF3 PARAFH6 PARAGON 6KW - PSF6,PDF6,PSPF6,PDPF6 PARAFH9 PARAGON 9KW - PSF9,PDF9,PSPF9,PDPF9 THERMOSTATS TMST13032 TMST55135 TMST34034 TMST32542 CONTROL (ALL 3KW FRYERS) CUT OUT (ALL 3KW FRYERS) CONTROL (ALL 6KW & 9KW FRYERS-TRIPLE POLE) CUT OUT (ALL 6KW & 9KW FRYERS) ELEMENTS
Page 14 of 22 ELDE03000 ELFF03000 3KW - CMF/2,1952,1952A,2000,2001 3KW FISH- CMFF,CMFF2,1860,1862,9003,9103,PSF3,PDF3 ELDF06003 6KW - 9006,9106,9175,9177,PSF6,PDF6,PSPF6,PDPF6 ELDF09003 9KW - 9009,9109,9176,9178, PSF9,PDF9,PSPF9,PDPF9 BASKETS SEE DIAGRAM ON PAGE 9 BASKET9456 BASKET FOR - 9456,9459 CHBS02700 CHIP - CMF/2,2000,2001 (210 L x 225 W x 115 D mm) BASKETFFR FISH - CMFF/2, 1860,1862,9003,9103 (300 L X 225W X 115D mm) BASKETPRO FISH - ALL PARAGON (300 L X 225W X 115D mm) KNOBS KNOBTYPEA THERMOSTAT KNOB THIN ALL 3KW MODELS NOT 9003,9103,PSF3,PDF3 KNOBPRO01 THERMOSTAT KNOB THICK - 9003,9103,9006,9106,9009,9109,9178,9176, 9177 KNOBPHEN THERMOSTAT KNOB - PSF3,PDF3,PSF6,PDF6,PSF9,PDF9 KNBK1168 LID KNOB - ALL ALPHA & PROFFESIONAL TEEKNOB LID KNOB - ALL PARAGON KNOBPR006 TIMER KNOB - 9003,9103,9006,9106,9009,9109,9178,9176 TIMERKNOB TIMER KNOB - PSF3,PDF3,PSF6/9,PDF6/9,PSPF6/9,PDPF6/9 BOWLS & COVERS BLSS22001 BLFF00001 AS3438LID AS3259LID BOWL - CMF/2,2000,2001,1952,1952A BOWL - CMFF/2,1860,1862 BOWL COVER - CMF/2,2000,2001,1952,1952A BOWL COVER - CMFF/2,1860,1862
Page 15 of 22 AS3563LID BOWL COVER - 9003,9103,9006,9106,9009,9109,9175, 9176,9177,9178,PSF3,PDF3,PSF6,PDF6,PSF9,PD F9,PSPF6/9,PDPF6/9 MICROSWITCH SWTCHMCRO SWITCH - CMF/2,CMFF/2 SWT831613 SWITCH - 1860,1862,2000,2001,1952A MOUNTPLUG BRACKET FOR MICROSWITCH WIRING LOOMS HADF08000 LOOM - 8000,8001,CMF/2,CMFF/2 HADF00001 LOOM - 2000,2001,1860,1862,1952A HADF09003 LOOM - 9003,9103,PSF3,PDF3 HADF60003 LOOM - 9006,9009,9106,9109,9175,9176,9177, 9178,PSF6,PSF9, PDF6, PDF9,PSPF6,PSPF9 & PDPF9 VARIOUS FRYER PARTS MLEAD25 PLUG & LEAD - PSF3,PDF3 MAINSLEAD PLUG & LEAD (3KW MODELS ALPHA & PROFF) BEZELCBOX CONTROL SURROUND BEZEL (3KW CMF S 2000 S ETC) LNGN2211P ROUND GREEN NEON (ALL MODELS) LNRE2211P ROUND RED NEON (ALL MODELS) BOX CNTRL BOX MOULDING (FRYER HEAD CASTING) (CMF/CMFF ETC) BATPFRYER BATTER PLATE (ALL MODELS MADE TO ORDER) PINDOMEM3 FRYER BODY LOCATING PIN 2000,2001,1860,1862 PINST00127 FRYERHEAD LOCATING PIN 2000,2001,1860,1862 BARTHRED2 HEAD FIXING ROD -
Page 16 of 22 9003,9006,9106,9109,9175,9176,9177,9178 CLIP15960 THERMOSTAT CLIP (ALL MODELS) CLIP004MM CUT OUT THERMOSTAT CLIP (ONLY FOR TMST55135) GASK3KWDF RUBBER GASKET - 2000,2001,1860,1862,1952,1952A GASKPR69F RUBBER GASKET (ALL PROF & PARAGON 6KW & 9KW FRYERS) ALSO INC PARAGON 3KW FRYERS) TB6POLETB 6 POLE TERMINAL BLOCK (PARAGON WITH SPADE CONNECT) GLANDOM16 CABLE GLAND (ALL 3KW FRYERS) (NOT 9003,9103,PSF3,PDF3) BUSR06003 CABLE GLAND 9003,9103,PSF3,PDF3 BUSR00312 CABLE GLAND (ALL 6KW & 9KW FRYERS) HANDLBASK BASKET HANDLE (ALL MODELS) SHROUD3KW OIL LEVEL SHROUD - PSF3 &,PDF3 SHROUD9KW OIL LEVEL SHROUD - PSF6/9,PDF6/9,PSPF6/9 & PDPF6/9 AS2847ELS OIL LEVEL SHROUD ALL 3KW (EXCEPT 9003,9103) BOWLINSMS MILD STEEL BOWL DRAIN INSERT 9003,9103,9006,9106,9009,9109,9175, 9176,9177,9178, PSF3 PDF3,PSF6,PDF6,PSF9, PDF9, PSPF6/9, PDPF6/9,9184,9185 PPS & PPD BOWLINSSS STAINLESS STEEL BOWL DRAIN INSERT (FITS ALL OF THE ABOVE) VALVELB12 DRAIN TAP 9003,9103,9006,9106,9009,9109,9175, 9176 9177, 9178,PSF3 PDF3,PSF6,PDF6,PSF9, PDF9, PSPF6/9 & PDPF6/9 All Fryers with drains BKAL0001 OIL BUCKET (HOLDS 5 LITRES) BKST14920 STRAINER FOR OIL BUCKET TUBEBEND4 DRAIN SPOUT (ALL MACHINES WITH FRONT DRAINS) TUBEBEND3 DRAIN SPOUT (6KW 9KW PROF FRYERS) TMRMECH20 TIMER - 9003 9103 9006 9106 9009 9109
Page 17 of 22 9175,9176,9177, 9178, PSPF3, PDF3,PSF6,PDF6,PSF9,PDF9,PSPF6/9,PDPF6/ 9 HANDLECAB DOOR HANDLE - 9175,9176,9177,9178 INBK02205 ADJUSTABLE FEET- 9175,9176,9177,9178,PSPF6/9,PDPF6/9 LEGGASFRY FEET - PSPF6 & PSPF9 OVENLEG01 FEET PDPF6 & PDPF9 DRCT00015 MAGNETIC DOOR CATCH - 9175,9176,9177,9178, PSPF6/9 & PDPF6/9 TUBEDRAN4 STRAIGHT DRAIN SPOUT PLUGBSP12 ½ BSP BRASS NIPPLE CHBS027 FRYER BASKET SIZES BASKETF BASKETPR 210M 300M 300M HOO HOO HOO ALL BASKETS ARE 115MM DEEP & 225MM WIDE
Page 18 of 22 PART NO. VALVE7000 GISTMAGNT PILOT700 TMST07000 THERM7000 INJECT205 INJECT135 PINJ76378 PINJ76371 LEADT7000 BURNR7000 VALVELB12 TUBEBEND3 BASKETGFR LEGGASFRY HANDLECAB DRCT0015 KNOBC7000 KNOBTYPET KNOBC BKAL0001 FRYERS - (GAS) 7000/1,PGF & PDGF PART DESRIPTION MULTIFUNCTION GAS VALVE (THERMOSTAT CONTROL) GIST MAGNET PART OF GAS VALVE PILOT ASSEMBLY C/W ELECTRODE INC. HT LEAD SAFETY THERMOSTAT THERMOCOUPLE NAT GAS INJECTOR LPG INJECTOR NAT GAS PILOT INJECTOR LPG PILOT INJECTOR THERMOCOUPLE INTERRUPTER LEAD BURNER DRAIN TAP DRAIN SPOUT BASKET (2OOW X 320L X 130DMM) FRYER LEG DOOR HANDLE DOOR CATCH FLAME FAILURE IGNITOR KNOB (ONLY HAS WHITE DOT) THERMOSTAT KNOB (HAS NUMBERS ON) ALL KNOBS FOR (PGF & PDGF) BUCKET (HOLD 5 LITRES) ***ANY QUESTIONS RELATING TO GAS PARTS****** PLEASE CONTACT OUR SERVICE DEPARTMENT ON 01332 875665 ******AND ASK FOR OUR GAS ENGINEER****** TO PLACE AN ORDER PLEASE CONTACT OUR SALES OFFICE TELEPHONE 01332 875544 Or FAX 01332 874455 PAYMENT IS ACCEPTED BY CHEQUE/CREDIT CARD OR DEBIT CARD
Page 19 of 22 CHEQUES SHOULD BE MADE PAYABLE TO THE PARRY GROUP LTD ALL GOODS REMAIN THE PROPERTY OF THE PARRY GROUP UNTIL PAID FOR IN FULL PARRY CATERING EQUIPMENT TOWN END ROAD DRAYCOTT DERBY DE72 3PT PARRY CATERING EQUIPMENT COOKING OILS SYMPTOM FAULT REMEDY Oil Smoking Overheating Check Accuracy of thermometer. Fry at recommended temperatures and reduce temperature when idle. Oil Smoking Frying oil contamination Skim surface and filter or strain oil regularly to remove food particles. Oil Smoking Break down of frying oil Drain, clean down fryer and refill with fresh oil. Oil Smoking Constant frying of wet food Remove excess moisture from food before frying. Oil Smoking Long periods of exposure To air and light Always keep oil covered particularly when turnover of oil is low. Oil Foaming Overheating Check accuracy of thermostat with a thermometer. Fry at recommended temperatures and
Page 20 of 22 reduce temperature when idle. Oil Foaming Low oil level Ensure that oil is topped up to manufacturers load line daily. Oil Foaming Break down of frying oil Drain fryer, clean down and refill with fresh oil. Oil Foaming Oil Foaming Continuous overloading of fryer Frying of food with excess moisture Do not exceed food to oil ratio of 1 to 6 refer to manufacturers instructions. Remove excess moisture from food before frying. SYMPTOM FAULT REMEDY Oil Foaming Heating oil too rapidly Heat oil slowly Oil Foaming Oil Foaming Detergent present after cleaning Brass or copper utensils used Fryer should be thoroughly rinsed and dried before refilling Contact between frying oil and copper or brass should be avoided. Oil Darkening Low turnover of frying oil Increase throughput of friend food by examining menu. Oil Darkening High level of starch or sugar in food Particularly avoid potatoes high in starch or sugar. Oil Darkening Frying oil contamination Skim surface and filter or strain oil regularly to remove food particles. Oil Darkening Frying of salted foods Salt food after frying Oil Darkening Break down of frying oil Drain fryer, clean down and refill
Page 21 of 22 with fresh oil. Oil Darkening Overheating Check accuracy of thermostat with a thermometer. Fry as recommended temps, reduce temperature when idle. Food absorbing excess oil Food absorbing excess oil Food absorbing Excess oil Food absorbing Excess oil Excess butter or breadcrumbs on fried food Continuous overloading of fryer Frying at too low a temperature Breakdown of frying oil Avoid excessive use of butter or breadcrumbs. Do not exceed food to oil ratio of 1 to 6 or refer to fryer manufacturers instructions. Check accuracy of thermostat with thermometer. Fry at recommended temperatures. Drain fryer, clean down and refill with fresh oil.
Page 22 of 22 Declaration of conformity CE This product has been designed, constructed and marketed in compliance with: - safety requirements of EEC Directive Gas 90/396; - safety requirements of EEC Directive Low voltage 73/23; - protection requirements of EEC Directive 93/68. This product is suitable for contact with foodstuffs, and complies with EEC Directive 89/109. This product has been designed to be used only for cooking. Any other use (such as heating a room) is improper and dangerous. This appliance is marked according to the European directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE). By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. A symbol on the product, or on the documents accompanying the product, indicates that this appliance may not be treated as household waste. Instead it shall be handed over to the applicable collection point for the recycling of electrical and electronic equipment. Disposal must be carried out in accordance with local environmental regulations for waste disposal. For more detailed information about treatment, recovery and recycling of this product, please contact your local city office, your household waste disposal service or the shop where you purchased the product.