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User Manual
USER MANUAL
FILLING FRY TANK:
CAUTION:
Never light pilot or turn burners on with empty tank .
STEPS:
1 .
Fill fry tank approximately 3/4" below full line .
NOTE:
Frying compound will expand as it is heated . Heat fry compound to 375° F for 20 minutes, then check frying compound level .
Add or decrease amount of frying compound so as to ensure that it lines up with the full line .
2 .
When using solid frying compound, insert enough compound into fry tank so at least half or more of the
tank has frying compound . Then set the temperature to 200° F on dial and allow frying compound to liquefy .
Add if necessary to adjust compound level .
3 .
Filter frying compound frequently, daily .
4 .
Skim-out food particles frequently with a strainer/skimmer .
5 .
Add at least 15% (of fry tank capacity) of fresh frying compound daily without overloading tank . If 15% of
frying compound is not used daily, remove necessary frying compound to permit adding 15% of fresh
compound daily .
6 .
Do not overload fry baskets . This could result in longer recovery time, longer cook time, and compound
absorption into food product .
7 .
Prepare the food properly .
8 .
Keep salt out of frying compound . Do not salt foods with the basket above fryer .
9 .
Ensure quality thermostat operation by checking frying compound temperature with a reliable frying
thermometer . Temperature of compound should be comparable to thermostat setting .
10 .
Ensure that the fry tank and thermo-probes remain clean at all times .
THERMOSTAT CALIBRATION:
The fryer control on your CPG Fryer is factory calibrated to ensure optimal cooking performance . Provided
cooking results indicate the unit is not maintaining correct temperatures, consult an authorized service agency .
8
Cooking Performance Group
www.CookingPerformanceGroup.com
https://www.cookingperformancegroup.com/
.