Operating instructions

11. TROUBLESHOOTING GUIDE
Frying temperature too
high/overheating. (Check thermostat)
Frying temperature too low.
(Check thermostat)
Overloading the fry tank.
Improper draining of food after frying.
High moisture content in food being
fried.
Inadequate frying compound
turnover.
Improper preparation of food.
Contamination of frying compound.
(Due to salt or other foreign material)
Frying in foam.
Food being fried may be of poor
quality.
Drip-back from exhaust stack.
Poor quality of frying compound
(Either initially or after excessive use)
Cooking time too short.
Inadequate filtering of frying compound.
Excessive crumbs in fry tank
Keeping food in frying compound
after cooking.
Inadequate cleaning of fry tank.
Possible Cause
Problem
Excessive and premature
foaming.
Greasy food/excessive frying
compound absorption.
“Objectionable” odor or flavor
of frying compound.
“Objectionable” flavor of fried
food.
Excessive smoking of frying
compound.
Excessive darkening of frying
compound.
Frying compound won’t hold
heat.
Food crust color not brown. Rapid breakdown of frying
compound.
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