Garland M/MST35 Installation, Operating & Service Instructions

Also see for M/MST35: Installation, operation and maintenance manual

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Garland M/MST35 Installation, Operating & Service Instructions Manual pdf 12 page image

Part # 1382677 (08/06)Page 12Optimum Operation TipsOne of the most important considerations in the profitableuse 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 producefried foods with superior taste and appearance. Thereare numerous high-grade products available and you arestrongly urged to use them.For maximum frying compound life, good operatorsfind they do best by frying at the lowest temperature thatwill give a high-quality product. Thus, with a super-fastfryer, such as your GARLAND, you do not have to frypotatoes at °F or °F, your fry at °F. A littleexperimenting will determine just the right temperaturesfor your menu items.The worst enemies of frying compound are light, heat,air and salt. Thus, its life can materially be lengthened bykeeping the fryer covered when not in use, frying at thelowest temperatures, and by reducing the temperaturesduring stand-by periods.A common habit which is harmful to frying compoundsis that of salting foods in baskets over frypot. Also, iffood is fried ahead and stored over the frypot to keephot, as is often done, it will rapidly lose its crispness andwill taste greasy.A common error in frying is to overload the basketsunder the mistaken impression that this will increasethe production of the fryer. For any given fryer, and anygiven food product being fried there is a certain loadwhich will produce the maximum amount of food perhour. For best results, we recommend the baskets be filledbetween ½ and ⅔ full. If the baskets are loaded beyondthis, the total hourly production rate will decrease.To give you a staring point, the following chart suggeststhe temperatures at which most operators fry certainfoods:OPERATION ContinuedFRYING CHARTProduct Temperature TimeFrench Fried PotatoesRaw-to-done 350 5-7 MinBlanching 325 4 MinBrowning 350 2 MinFrench Fried Onion Rings 360 2-3 MinSeafoodShrimp 360 2-3 MinOysters 350 1-4 MinScallops 250 3-5 MinFillets 350 3-4 MinClams 350-360 1-3 MinChickenSmall Pieces 350 6-10 MinLarge Pieces 350-360 8-11 MinCutlets, Chops (1” thick) 325 5-7 MinFrittersFruit 350 3-5 MinVegetables (asparagus,cauliflower, corn,eggplant, tomato)350 5-8 MinSuggestions for Quality Fried Food• Fresh, uncontaminated frying compound productbetter fried products.• Taste the frying compound once a day. Your patronsdo, when they eat the product.• Filter the frying compound daily. Merely strainingthe shortening is inadequate. You may choose theGARLAND Filter Quick filtering system. Thissystem is designed to match-up to your GARLANDFryer. Or, you may choose to use a filter and filtercone.• Drain or dry foods before frying. Excess moistureand water breaks down frying compound.