Dean SM20 Installation & Operation Manual

Also see for SM40: Installation & operation manual

Dean SM20 Installation & Operation Manual Manual pdf 31 page image

DEAN MILLIVOLT GAS FRYERS (CE)CHAPTER 4: FRYER OPERATION4-54.3 Final PreparationDANGERDo not go near the area directly over the flue outlet while the fryer is operating.Always wear oil-proof, insulated gloves when working with the fryer filled with hotoil.Always drain hot oil into a metal stockpot of sufficient size to safely hold the entirecontents of the frypot.WARNINGNEVER set a complete block of solid shortening on top of heating tubes. To do sowill damage the heating tubes and frypot, and void the warranty.1. When using a liquid shortening (cooking oil), fill the fryer to the bottom OIL LEVEL linescribed into the back of the frypot.2. When using a solid shortening, first melt it in a suitable container, or cut it into small pieces andpack it below the heat tubes, between the tubes and on top of the tubes, leaving no air spacesaround the tubes. Do not disturb or bend the sensing bulbs.3. Turn the burners "ON" for about 10 seconds, "OFF" for 1 minute, etc., until the shortening ismelted. If you see smoke coming from the shortening while melting this way, shorten the "ON"cycle and lengthen the "OFF" cycle. Smoke indicates potential scorching of the shortening,which will shorten its useful life.4. Before starting operation, turn the operating thermostat to the probable working temperature.Wait for the oil temperature to stabilize then check with a high-quality immersion thermometer.4.3.1 Extending Shortening/Oil LifeAlthough 177°C (350°F) is the recommended temperature for most cooking operations, set the fryerat the lowest possible temperature which produces a high quality end product. This ensuresmaximum life of shortening.When the fryer is not in use, set the thermostat to a lower temperature than that used during cooking.Light loads, too, may be cooked at lower temperatures. A good operator should experiment todetermine the optimum temperature and load conditions for the various food items to be cooked.