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INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
18
L20-407 rev.1 (3/14)
Typical French Fry Cook Times
Fry Thickness 350F 360F 370F
(177C) (182C) (188C)
Thin 2:45 2:30 2:15
medium 3:45 3:30 3:15
Thick 4:15 4:00 3:45
This table is for reference only. Please refer
to the product manufacturer’s specifications to
determine exact cook temperatures and
ti
4.1. COOKING
To ensure the quality of the food you cook in this appliance, follow the preparation instructions from
the food manufacturer. When the appliance is not in use, the oil should be cooled and covered to
prevent contamination.
4.2. COOKING TIPS
Always follow the food manufacturer’s directions.
The lower the oil temperature, the longer the cooking time and the greater the fat absorption.
NEVER overfill fryer baskets. Overfilling can result
in soggy, greasy product.
When removing baskets from the cook tank, shake
gently to remove excess oil.
Never leave a basket over the fryer. The heat from
the cook tank will continue to cook the product.
Oil/shortening quality can effect product quality.
Keep salt and water away from the oil/shortening to
maintain its life. Oil/shortening filtration removes
crumbs from the oil which will also extend its life.
WARNING
Dry fired heat tubes are extremely hot, will shorten its service life and will void your warranty.