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Precautions
When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary
steel scrapers or knives. Particles of ordinary steel may become embedded in, or lodge on, the surface
of the stainless steel. These will rust, causing unsightly stains. Where it is necessary to scrape, use
stainless steel, wood, plastic, or rubber tools, or stainless steel wool.
FRYING COMPOUND MAINTENANCE
Frying compound life may be extended by following these procedures:
• Do not salt foods over the fryer.
• Use good quality frying compound.
• Filter frying compound daily (at a minimum).
• Replace frying compound if it becomes poorly flavored.
• Keep equipment and surroundings clean.
• Skim food particles frequently with strainer skimmer (not supplied).
• Set thermostats correctly. Do not use excessively high temperatures.
• Remove excess moisture and particles from food products before placing in fryer.
• Dip out several cups of frying compound from the fry tank every day and add fresh frying compound
to replace it.
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