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21
This section provides an easy reference guide to the more common problems that may occur during the
operation of your equipment. The fault finding guide in this section is intended to help you correct, or at
least accurately diagnose problems with your equipment.
Although this section covers the most common problems reported, you may encounter a problem not
covered in this section. In such instances, please contact your local authorised service agent who will
make every effort to help you identify and resolve the problem. Please note that the service agent will
require the following information:-
Model Code and Serial Number of appliance. (both can be found on Rating Plate
located on appliance.
Frying medium foaming.
Presence of soap or detergent
residue from cleaning tank.
Rinse fryer thoroughly three times with clean
water. Ensure fryer is perfectly dry before
re-filling with frying medium.
Excessive breakdown of frying
medium.
Add fresh frying medium daily to replace
contents every 3-5 days.
Continual frying of food with excess
moisture.
Remove excess moisture from foods to be fried.
Continued overheating of oil. Check thermostat setting. Turn down heat to
around 140°C (Standby) when use is quiet
Overloading Maintain 1-8 ratio of food to frying medium.
Gumming.
Heating frying medium too rapidly. When charging fryer or starting up, melt frying
medium gradually.
Continued overheating of frying
medium.
Check oil temperature by using a thermometer
or thermocouple.
Frying oil broken down. Check amount of fresh frying medium added to
fryer to be sure 'turnover' is adequate.
Using wrong frying medium. Some frying mediums form gums when used in
a deep fryer. e.g safflower oil.
Greasy foods.
Frying at too low a temperature. Increase temperature and check thermostat
setting.
Inadequate preparation of food. Be sure foods (especially potatoes) are 'cured'
correctly.
Excessive quantities of breading or
batter.
Remove surplus breading or batter.
Placing food in frying medium
direct from freezer.
Allow frozen foods to thaw before frying.
Surplus moisture in and on surface
of food.
Drain and dry foods before frying.
Frying medium in advanced stages
of breakdown.
Discard 'old' frying medium and refill fryer with
new medium.
Use of dripping or other unrefined
oil.
Due to low smoking point, cooking in these oils
at lower temperatures will result in greater oil
absorption by food.
Using wrong kind of cooking oil. Always use a completely refined and deodorised
cooking oil.
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