The operating procedures of deep fryers include the following main steps and precautions:
Preparation before starting:
Make sure that the thermal oil furnace starts 30 minutes in advance.
Turn on the main power switch of the deep fryer and check whether all transmission parts are normal.
Check that there are no foreign objects or water accumulation in the machine, install the oil filter paper correctly and ensure normal operation.
Check the peripheral pipelines and circulation system of the deep fryer.
Start-up operation:
Add oil to the non-stick pan and press the heating power control switch.
Set the oil temperature parameters of the deep fryer according to production needs, usually between 180 and 190 degrees.
Start the A mesh belt and B non-stick pan, and start production after the oil temperature rises to above 150℃.
Ingredients processing and frying:
Make sure the surface of the ingredients is dry and cut into appropriate sizes to avoid moisture generating steam and causing oil splashing.
Feed slowly, the single feeding time should not exceed 1 minute, and there should be a 3-minute interval between two feedings.
According to the different ingredients, adjust the temperature controller of the fryer to keep the oil temperature stable.
Shutdown and cleaning:
When production is finished, notify the oil furnace and refrigeration system to shut down 10 minutes in advance.
Turn off the heating system and oil replenishment system, cool down and recycle the oil.
Use a high-pressure water gun to clean the inside and outside of the fryer to ensure that it is clean.
Safety regulations:
When raising the fryer, insert the bumper to prevent the cover from falling and injuring people.
Do not touch the high-temperature parts directly with your hands to prevent burns.
The floor is slippery with a lot of oil, pay attention to anti-slip and prevent water from entering the electrical facilities.
