Dean Computer Dean Compu-Fry Instrucciones de uso y programación - Página 8
Navegue en línea o descargue pdf Instrucciones de uso y programación para Freidora Dean Computer Dean Compu-Fry. Dean Computer Dean Compu-Fry 10 páginas. Frymaster dean compu-fry computer operating & programming instructions
Boil Feature (cont.)
4. Enter
temperature is automatically set for 195°F (91°C). The fryer will attain this temperature and
remain there until either
locations, constantly monitor the fryer for over-boil conditions. If over-boil occurs, turn off fryer
immediately, allow to cool, and re-enter boil-out mode to continue the boil-out operation.
Fryer Recovery Time Check
1. To check recovery time, press the
3. Enter
displays for 5 seconds.
Temperature Selection—Fahrenheit to Celsius (Not Applicable to Old-Style Compu-
Fry Computers)
1. To change the computer temperature from Fahrenheit to Celsius or Celsius to Fahrenheit, press
either
switch.
2. Press the
switch.
3. Enter
temperature from Fahrenheit to Celsius or Celsius to Fahrenheit.
4. Press the
switch to display the temperature in the newly selected mode.
Constant Oil Temperature Display Mode (Not Applicable to Old-Style Compu-Fry
Computers)
1. To program constant temperature display, press the
2. Press the
switch.
3. Enter
display constantly in the right display on a full-pot and in both displays on a split-pot.
NOTE: During the product cooking process, the cooking time will not be displayed but timing will
be taking place.
4. To remove the constant oil-temperature display and display the cooking time, repeat Step 2 and
Step 3.
(1 6 5 3) in that sequence. The right display will read
switch is pressed, which cancels the boil-out mode. In high-altitude
switch.
(1 6 5 2) in that sequence. The recovery time will appear in both
will appear in the left display.
(1 6 5 8) in that sequence. The computer will automatically convert the
will appear in the left display.
(1 6 5 L) in that sequence. The cooking oil/shortening temperature will
6
will appear in the left display.
switch.
. The