Wolf IF15S Guia de Utilização e Manutenção descarregar pdf (Página 13)

Manual Drain

IMPORTANT NOTE: T

he fryer module must be installed in

a base cabinet that allows access to the manual drain

valve for draining the oil. A heat-resistant bucket must be

positioned under the drain outlet to accept the oil. The

bucket must have a minimum 2 gallon (7.6 L) capacity.

To open the manual drain valve, push in the safety latch as

you turn the drain valve handle downward. Refer to the

illustration below.

Fryer Module Operation 13

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Use caution when draining oil to avoid burns. Allow the

oil to cool below 140°F (60°C) before draining.

DRAIN VALVE

(closed position)

HEAT-RESISTANT BUCKET

Manual drain valve.

Using the Fryer Module

DEEP-FRYING TIPS

• For deep-frying, it is best to use an oil that has a

smoke point above 400°F (205°C).

• The “smoke point” temperature is when oil begins to

decompose and visible smoke is given off. Refer to the

chart below for the smoke point temperatures of

common oils.

• After allowing the oil to cool, cover the fryer with the

low-profile lid to prevent contamination of the oil.

SMOKE POINT TEMPERATURES

Canola Oil, refined 400°F (205°C)

Corn Oil, refined 450°F (230°C)

Lard 360°F–400°F (180°C–205°C)

Olive Oil, pure 280°F (140°C)

Olive Oil, extra virgin 405°F (205°C)

Peanut Oil 450°F (230°C)

Safflower Oil 450°F (230°C)

Shortening 355°F–370°F (180°C–190°C)

Vegetable Oil 440°F–450°F (225°C–230°C)

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Wolf IF15S Guia de Utilização e Manutenção Página 13