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-14-
OPERATION
PROBLEM CAUSE REMEDY
Foaming Presence of soap or
detergent residue from
cleaning.
Rinse fryer thoroughly with
water, drain and dry before
re-filling with oil.
Excessive breakdown of oil. Add fresh oil daily to replace
contents every 3-5 days.
Excessive moisture in food. Drain and dry foods before
frying.
Continued overheating of oil. Check thermostat setting.
Turn down during idle
periods.
Overloading fryer. Maintain a maximum food to
oil ratio of 1-8.
Gumming Heating oil too rapidly from
start
Follow preheat instructions
carefully.
Continued overheating of oil. Check setting of thermostat
and check temperature with
a thermometer.
Frying oil broken down. Check amount of fresh oil
added to fryer to be sure
'turnover' is adequate.
Using wrong cooking oil. Some oils form gums when
used in a deep fryer.
e.g safflower oil.
Greasy Foods Frying temperatures too low. Increase temperature and
check thermostat setting.
Inadequate food preparation. Be sure foods (especially
potatoes) are 'cured'
correctly.
Excessive amount of
breading or batter.
Remove excess batter and
breading.
Placing food in fryer directly
from the freezer.
Allow frozen foods to thaw
before frying.
Food too wet. Drain and dry before
cooking.
Frying oil in advanced state
of breakdown.
Discard oil and refill fryer.
New oil will transfer the heat
more adequately.
Use of dripping or other
un-refined oil.
Due to low smoke point and
cooking at lower settings
food will absorb more oil.
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