APW Wyott EF-30 User manual

INSTALLATION AND OPERATING INSTRUCTIONS
ELECTRIC FRYERS
Model: EF-30
INTENDED FOR OTHER THAN HOUSEHOLD USE
RETAIN THIS MANUAL FOR FUTURE REFERENCE
OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES
This equipment has been engineered to provide you with year round dependable service when used
accordingtotheinstructionsinthismanualandstandardcommercialkitchenpractices.
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WARNING
Improper installation, adjustment, alteration, service or maintenance can
cause property damage, injury or death. Read the Installation, Operating
and Maintenance Instructions thoroughly before installing or servicing this
equipment.
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FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the
vicinity of this or any other appliance.
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WARNING
Initial heating of oven may generate smoke or fumes and must be done in a
well-ventilatedarea.Overexposuretosmokeorfumesmaycausenauseaor
dizziness.
APW WYOTT Foodservice Equipment Company
P.O. Box 1829
Cheyenne, WY 82003
[phone] Phone [phone] Toll Free
[phone] Fax www.apwwyott.com
1
R
P/N 8835990 5-08

!WARNING: This symbol refers to a potential hazard or unsafe practice, which could result in
seriousinjuryordeath.
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!DANGER:Thissymbolwarnsofimminenthazardwhichwillresultinseriousinjuryordeath.
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!CAUTION:Thissymbolreferstoapotentialhazardorunsafepractice,whichmayresultinminoror
moderateinjuryorproductorpropertydamage.
!
!NOTICE:Thissymbolreferstoinformationthatneedsspecialattentionormustbefullyunderstood
eventhoughnotdangerous.
SAFETY INFORMATION
THIS MANUAL SHOULD BE RETAINED FOR FUTURE REFERENCE
APW Wyott takes pride in the design and quality of our products. When used as intended and with proper
care and maintenance, you will experience years of reliable operation from this equipment. To ensure best
results,itisimportantthatyoureadandfollowtheinstructionsinthismanualcarefully.
Installationandstart-up shouldbeperformedby aqualifiedinstallerwho thoroughlyread,understandsand
followstheseinstruction.
If you have questions concerning the installation, operation, maintenance or service of this product, write
Technical Service Department APW Wyott Foodservice Equipment Company, P.O. Box 1829, Cheyenne,
WY82003.
SAFETY PRECAUTIONS
Before installing and operating this equipment be sure everyone involved in its operation are fully trained
andareawareofallprecautions.Accidents andproblemscanresultbyafailuretofollowfundamental rules
andprecautions.
The following words and symbols, found in this manual, alert you to hazards to the operator, service
personnelortheequipment.Thewordsaredefinedasfollows:
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CAUTION: These models are designed, built, and sold for commercial use. If these models are
positioned so the general public can use the equipment make sure that cautions, warnings, and
operating instructions are clearly posted near each unit so that anyone using the equipment will
useitcorrectlyandnotinjurethemselvesorharmtheequipment.
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WARNING:Checkthedataplateonthisunitbeforeinstallation.Connecttheunitonlytothevoltage
andfrequencylistedonthedataplate.Connectonlyto1or3phaseaslistedonthedataplate.
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!WARNING: Electrical and grounding connections must comply with the applicable portions of the
nationalelectricalcodeand/orotherlocalelectricalcodes.
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!WARNING: Disconnect device from electrical power supply and place a Tag Out-Lockout on the
powerplug,indicatingthatyouareworkingonthecircuit.
WARNING: Installperthespacingrequirementslistedintheinstallation sectionofthismanual.We
strongly recommend having a competent professional install the equipment.Alicensed electrician
should make the electrical connections and connect power to the unit. Local codes should always
be used when connecting these units to electrical power. In the absence of local codes, use the
latestversionoftheNationalElectricalCode.
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WARNING: This device should be safely and adequately grounded in accordance with local
codes, or in the absence of local codes, with the National Electrical code, ANSI/NFPA 70, Latest
Edition to protect the user from electrical shock. It requires a grounded system and a dedicated
circuit, protected by a fuse or circuit breaker of proper size and rating. Canadian installation must
complywiththeCanadianElectricalCode,CSAC22.2,asapplicable
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WARNING: Never clean any electrical unit by immersing it in water. Turn off before cleaning
surface.
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CAUTION: Do not set the fryer with its back flat against the wall. It will not operate properly
unlessthereisatleast3”breathingspacebehindfryer.
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WARNING: An earthing cable must connect the appliance to all other units in the complete
installationandfromtheretoanindependentearthconnection.
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NOTICE:Thisproductisintendedforcommercialuseonly.Notforhouseholduse.
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WARNING: SHOCK HAZARD - De-energize all power to equipment before cleaning the
equipment.
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!NOTICE:Theunitwhen installed,mustbe electricallygroundedand complywithlocal codes,orin
the absence of local codes, with the national electrical code ANSI/NFPA70- latest edition.
Canadian installation must comply with CSA-STANDARD C.22.2 Number 0 M1982 General
Requirements-CanadianElectricalCodePartII,109-M1981-CommercialCookingAppliances.
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!NOTICE: Local codes regarding installation vary greatly from one area to another. The National
Fire ProtectionAssociation, Inc. states in its NFPA96 latest edition that local codes are “Authority
Having Jurisdiction” when it comes to requirement for installation of equipment. Therefore,
installationshouldcomplywithalllocalcodes.
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WARNING:Afactoryauthorizedagentshouldhandleallmaintenanceandrepair.Beforedoingany
maintenanceorrepair,contactAPWWyott.
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CAUTION: Suitable for installation on combustible floor when installed with legs or casters
provided.
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CAUTION: This product when stacked, has more than one power supply connection point.
Disconnectallpowersuppliesbeforeservicing.
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WARNING:SHOCKHAZARD- Donotopenanypanelsthatrequiretheuseoftools.
IMMEDIATELYINSPECTFORSHIPPINGDAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for its safe transit and delivery. If equipment is received damaged, either apparent
orconcealed,aclaimmustbemadewiththedeliveringcarrier.
A) Apparent damage or loss must be noted on the freight bill at the time of delivery. It must then be signed
by the carrier representative (Driver). If this is not done, the carrier may refuse the claim. The carrier can
supplythenecessaryforms.
B) Concealed damage or loss if not apparent until after equipment is uncrated, a request for inspection
must be made to the carrier within 15 days. The carrier should arrange an inspection. Be certain to hold all
contentsandpackagingmaterial.
Installationandstart-upshouldbeperformedbyaqualifiedinstallerwhothoroughlyread,understandsand
followstheseinstructions.
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IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For
WarrantyServiceand/orParts,thisinformationisrequired.
ModelNumber SerialNumber DatePurchased

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TABLE OF CONTENTS
SECTION ITEM PAGE
Safety Precautions/Safety Information 2
1 General Information 4
2 Description 5
3 Installation & Supply Connections 5
4 Thermostat Calibration 6
5 Maintenance 6
6 Cleaning 7
7 Service 8
8 Troubleshooting Guide 10
9 Suggested Temperature & Times 11
10 Replacement Parts List & Exploded Views 12
11 Wiring Diagram 15
12 Warranty 16
1. GENERAL INFORMATION
GeneralInstallation:
1. Alwayscleanequipmentthoroughlybeforefirstuse(see“GeneralCleaningInstructions”).
2. Checkratinglabelforyourmodeldesignation&electricalrating.
3. Forbestresults,usestainlesssteelcountertops.
4. Attachlegstounit.
GeneralOperationInstructions:
1. Allfoodserviceequipmentshouldbeoperatedbytrainedpersonnel.
2. Donotallowyourcustomerstocomeincontactwithanysurfacelabeled“CAUTIONHOT”.
3. Whereapplicable,neverpourcoldwaterintodryheatedunits.
4. Where applicable, do not cook, warm or hold food directly in liner pans (well) pans. Always use
steamtablepans/insets,etc.
5. NEVERholdfoodbelow140°F.
GeneralCleaningInstructions:
1. NEVER clean any electrical unit by immersing it in water. Turn unit off and allow it to cool down
beforesurfacecleaning.
2. Always clean equipment thoroughly before first use. Clean unit daily. Except where noted on charts:
Use warm, soapy water. Mild cleansers & PLASTIC scouring pads may be used to remove baked-on
foodandwaterscaleonmetalunits.
3. Unplug electrical units before cleaning or servicing. All service should be performed by an APW
Wyottauthorizedserviceagency.
GeneralTroubleshooting:
Alwaysaskandcheck:
1. Istheunitconnectedtoalivepowersource?
2. Checkcircuitbreaker.
3. Ispowerswitch“ON”andpilotlightglowing?
4. Checkratinglabel.Areyouoperatingunitonpropervoltage?
Iftheabovechecksoutandyoustillhaveproblems,callanAPWWyottauthorizedserviceagency.

1 Phase
208V 240V
58 50
2. DESCRIPTION
Electric Fryers:
These electric units are designed for countertop operation. They are used for producing evenly cooked,
perfectlyfriedproducts.
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3. INSTALLATION & SUPPLY CONNECTION
Installation
1. FollowGeneralInstallationInstructionsonpreviouspage.
Screw legs into the permanently fastened nuts on the four corners of the unit and tighten by
hand. Level the fryer by turning the adjustment screw at the bottom of each leg. Do not slide unit with
legsmounted,liftifnecessarytomoveunit.
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CAUTION: Installing personnel should be guided by National Electrical Code NFPA Number 70-
1978(LatestEdition),andapplicablelocalcodes..
SupplyConnection
1. All units are provided with two terminal blocks for field wire connections on the rear of the unit. The
large terminal block (marked X-Y-Z) is for power supply connections. The smaller auxiliary terminal
block(marked1-2-3)isforconnectiontoafireprotectioncircuit,oradangerswitch.
All units are provided with two knockouts: a 3/4. conduit size for power supply and a 1/2” conduit
size for auxiliary terminal block wires. Both knockouts are located on the rear leg channel and are
accessiblebyremovingtherearpanel.
2. Removerearpanel.Mount suitable3/4”conduitfittingin power supplyknockout.The knockoutholefor
1/2” conduit fitting is covered with a closure plug. Remove this plug and mount a 1/2” conduit fitting for
connectionstoauxiliaryterminalblock.
Caution: Do not remove closure plug covering 1/2” size knockout opening if connections to a fire
protection circuit are not required. Removal of the closure plug under this condition may result in a
shockhazard.
3. Connect field wire to the power terminal block as indicated on wiring diagram. Wire must be of the
typesuitablefor90°C serviceandofthicknessasindicatedonmarkingonrearpanel.
Field wire connections to auxiliary terminal block must be of size indicated on marking on rear panel and
suitable for 90°C service. Lead wires to the auxiliary terminal block must be connected per instructions on
the wiring diagram located on rear panel; depending on whether the fire protection circuit has a Normally
Open(N.O.)oraNormallyClosed(N.C.)Switch.
The auxiliary terminal block wiring must not be changed if connections to a fire protection system are .not
made.Thefryerisfactoryassembledforoperatingwithoutconnectionstoafireprotectionsystem.
Fortesting,theratedamperagesarelistedbelow:
3 Phase
I I II I I
29 50 29 25 44 25
208V 240V NOTE: These values are nominal ratings. Field wire connections
mustbecapableofwithstandinganticipatedsurges.
Replace rear panel. Ensure the equipment is grounded by
installing a grounding lead to ground lug located near
terminalblock.

4. THERMOSTAT CALIBRATION
Checking Thermostat Calibration:
Thefryerthermostat iscarefullycalibratedat thefactorysothatdialsettingsmatch actualfryingcompound
temperatures. Field re-calibration is seldom necessary unless the unit has been mishandled in transit or
abused. Re-calibration should not be resorted to unless considerable experience with cooking results
definitelyprovesthatthecontrolisnotmaintainingthetemperaturetowhichthedialisset.
1. To check compound frying temperatures when re-calibrating, use a precision test instrument, or a
goodgrademercurythermometer.Fillfrytankwithfryingcompoundto“FULL”mark.
2. Frying compound temperature should be checked at the center of the tank, approximately 1” to 1
1/2”belowsurfaceoffryingcompound.
3. Turnthedialofthethermostatbeingcheckedtothe350°Fmark.
4. Allow temperature to stabilize, or until the thermostat cycles to “OFF” three times after starting
with cold frying compound. With power “ON”, read highest and lowest frying compound
temperature,asthermostatcyclesthroughatleasttwocycles.Averagethereading.
5. Thermostat should be re-calibrated if temperature reading is not within 10 degrees of the control knob
setting(350°F+/-10°F).Ifre-calibrationisrequired,continuewithsteps6,7,8and9.
6. Removecontrolknobbygraspingouteredgeandpullingstraightout,withouttwistingorturning.
7. Hold thermostat dial shaft “B” (Figure 1) stationary with pliers, and with a screwdriver, turn screw “A”
clockwise to obtain a lower temperature; or counter-clockwise for higher temperature. Each ¼ turn
(90°rotation)ofscrew“A”represents18°F.
8. Replacethermostatcontrolknob.
9. Recheck thermostat as in Steps 4 and 5 above. If the fat temperature is not within 20 degrees of dial
setting (350°F +/- 20°F), it means that the sensing element is inoperative and the thermostatic
controlshouldbereplaced.
FIGURE 1
“A” SCREW
“A” SCREW
“B” DIAL SHAFT
INCREASE
DECREASE
1/4” TURN
5. MAINTENANCE
RemovingFryTanks
a. Removefrybaskets.
b. Carefully grasp the black handle, CAUTION: may be hot, on the end post on top rear corner of the
fryerwiththelefthand,andtheelementlifthandlerestingonfrytankfront,withrighthand.
c. Lift the element handle while at the same time. pulling the plastic handle. This will permit lifting the
elements to just above frying compound level in tank. The element can be left in this position for
drainingfryingcompound.
d. Again, lift the element handle while pulling the plastic handle, until the elements lock themselves at
ahigherposition.
e. Firmlygraspbothhandlesoffrytankandliftitout. ,
f. After replacing the fry tank, simply pull the plastic handle; and at the same time, pull down the
elementhandleuntiltheelementsrestonfrytankbottom.
g. Both the lifting out and lowering of elements can be done in one swing, without stopping at the
intermediateposition.
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FillingFryTank
1. Ensure circuit breaker is at the -ON- position. This is done by pressing the “RESET” or “ON” part of
theredrockerhandleonthefrontpanel.
2. Set the thermostat to “OFF” and turn on the power switch marked “ON-OFF” to turn unit on. The green
indicatorlampwillcomeon.Turnthethermostatknobtothe300°markandayellowcyclinglightmarked
“HEAT ON” will come on. Turn the power switch to the "off" position. The fryer control circuit has now
beencheckedandthefryerisreadyforuse.
CAUTION:Donotleaveelementsonwithoutfryingcompoundinthetank.
a. Fillthefrytanktothe“FULL”markwithapproximately30Ibs.ofliquidormeltedfryingcompound.Do
notoverfill.
NOTE: Do not use solid frying compound unless the fryer is equipped with a melt cycle option.Air
holescausedwhenpackingsolidfrying compound into thefryercancausehotspotsonthe heating
elementsheath,resultinginmomentaryoverheatingofsomeofthefryingcompoundandpremature
fryingcompoundbreakdown.Itcanalsodamagetheheatingelements.Ifitisnecessarytousesolid
fryingcompound,itmustbemeltedbeforeaddingtofrytank.
Turn the thermostat to the desired frying temperature and switch the unit "ON". The yellow "HEAT
ON"lightwillstay onuntilthetemperature set onthethermostatis reached, thenthelightcycles off.
Thefryerisnowreadytobeginfrying.Afteraloadhasbeenfried,donotlowerthenext load into the
frying.compounduntilthe"HEATON"lightcyclesoff.
b. Do not allow frying compound level to drop more than 1/2" below the "FULL" mark. For
proper operation of the fryer and good frying results, the frying compound level should be
maintained. .
c. Useaqualityfryingcompound.
d. Filterthefryingcompoundfrequentlyatleastonceaday.
e. Skimoutfoodparticlesfrequentlywiththestrainer/skimmer.
f. Add at least 15% (of fry tank capacity) of fresh frying compound daily - more if possible -
without overloading the tank. If 15% of the frying compound is not used during frying,
remove some of the frying compound for other use (gravy, griddle frying. etc.) to permit
addingfreshfryingcompound.
g. Do not overload the fry baskets. Approximately half-full or even less is correct. If foods are
taking longer to fry than the chart shows. or are not browning. overloading is a probable
cause.
h. Preparethefoodproperly:
i. Keepsaltoutofthefryingcompound.Donotsaltfoodswiththebasketabovethekettle.
j. Assureagoodthermostatoperation.
k. Keepthefrytankandelementsclean.
3. If the fryer is equipped with the "Automatic Melt Cycle" option, the fry tank can be filled with solid
frying compound. The melt cycle can also be used to melt frying compound which has solidified
sinceitslastusage.
To operate the melt cycle, push the white switch marked “MELT ON" to "ON". The fryer may be left
unattended during the melt cycle operation. It takes approximately 18 minutes to melt 30 Ibs. of solid
frying compound. After the solid frying compound has melted, push the melt cycle switch to "OFF".
Thefryerwillthenheatthefryingcompoundtothetemperaturesetonthethermostat.
6. Cleaning
1. FollowGeneralCleaningInstructionsonPage4.
a. Beforethefirsttimeuse,cleantheprotectiveoilfromthebrightpartsandinterioroftankwith
asolutionofwashingsodaorothergreasedissolvingmaterial.
2. The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule
correspondingtohowhardthekettleisused.Cleaningshouldbedoneatleastonceaweek.
a. Turnthethermostatto“OFF”andallowunittocooldown.
b. Lift the elements to drain position. Wire brush or scrape elements to remove any solids adhering to
theelements.

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c. Raisetheelements.Liftoutfrytank.Strainthefryingcompoundintoacleancontainer. .
d. Replaceemptyfrytank,lowerelementstorestinsidethetank.
e. Addwatertothe"FULL"markontank.
f. AddanygoodgradeofCleaner,followingcleanerinstructions.
g. Turnthethermostatto250°Fandlettheheatingunitbringthesolutiontoaboil.
h. Boil long enough to loosen or dissolve all varnish or carbon deposits, approximately 30
minutes.
i. Turntheunitoffandliftouttheelementstodrainposition.
j. If necessary, clean the thermostat bulbs using a long-handled fiber or plastic brush and mild
soapsolution.
k. Rinsewithcleanwatertoremoveallcleaningmixture. .
I. Liftoutthefrytankanddrain.Repeatstepsjandkwithfrytank.
m. Rinsetheinsideofthetankwith2cupsofvinegar.
n. Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed,
sinceevenatraceofcleanerleftinsidethetankwillruinfryingcompound.
o. Drythoroughly.Replacethetankandlowertheelements.
p. Shuttheunitoffandcovertankuntilreadyforfurtheruse.
q. Thin films of oil subjected to frying temperatures quickly form into a gummy consistency. In
order to avoid these gum formations, keep all other surfaces of the unit clean by polishing
stainless steel surfaces with a damp cloth. To remove discolorations or oil film, a non-
abrasivecleanermaybeused.
7. SERVICE
1.Caution:
a. Before servicing the unit, make certain the fry tank. frying compound and elements are cool
enoughtoavoidburns.
b. Before opening component access panels, ensure the electrical power supply cord to main
terminalblockandpowersupplytotheauxiliaryterminalblockBOTHhavebeendisconnected.
2. To replace “ON-OFF" switch, yellow cycling light or circuit breaker, white “MELT ON” switch and melt
cyclecontrolassemblyformeltcycleoption:
a. Remove the thermostat control knob by grasping outer edge and pulling straight out, without
twistingorturning.
b. Removetwoscrewsattopoffrontpanel.Pulltopedgetoopen.
c. Disconnect leads to switch, light or circuit breaker and remove the damaged component.
Markdisconnectedleadstoidentifythem.
d. Mount the new circuit breaker (or melt cycle control) with fasteners provided. The new
switchorlightissnappedintoplacefromthefrontofthepanel.
e. Connect leads to corresponding terminals on new component. Check completed circuit
againstcircuitdiagramonrearpanel.
f. Reversestepsaandbtoclosefrontpanel.
3. Toreplacemagneticcontactor,terminalblock,groundlugorauxiliaryterminalblock:
a. Remove four screws securing the rear panel to the unit. Let the rear panel fall down straight
beforepullingitout.
b. Disconnectleadstothedamagedcomponent.
c. Connecttheleadstocorrespondingterminalonthenewcomponent.
d. Removescrewssecuringthedamagedcomponenttothemountingpanel.
e. Removethedamaged.component.andinstallanewcomponent,inthesameposition.
f. Checkcompletedcircuitagainstcircuitdiagramonrearpanel.
g. Mounttherearpanelandputunitinoperation.
4. Toreplaceblownfusesorfuseblock:
a. Openrearpanelasinstep3aabove.
b. Removedamagedfusesandreplacewith40ampereone-timefuse.

c. To replace fuse block, remove fuse and disconnect wire leads to the damaged fuse block.
Markdisconnectedleadstoidentifythem.
d. Replacenewfuseblockinthesameposition.
e. Connect leads to corresponding terminal on new fuse block. Check completed circuit
againstcircuitdiagramonrearpanel.
5. Toreplaceelement:
a. Remove screws securing pivotal head cover to pivotal head. Remove pivotal head cover
andgasket.
b. Liftuptheelementstodrainposition.
c. Removethermostatbulbandcapillarytubeclamps.
d. Removeelementsupportassembly.
e. Disconnectleadstoelementandmarkthemforidentification.
f. Removetheelementretainingnutsinsidethepivotalhead.
g. Removeelement. Mountthenewelementandreversestepsathroughf toreassemble.
6. Toreplacehi-limitthermostat:
a. Removepivotalheadcoverandgasketasinstep5a.
b. Removehi-limitthermostatbulbandcapillarytubeclampsfromelement.
c. Dislodgecapillarybushingfromholeinpivotalhead.
d. Remove bushing and thread the thermostat capillary and bulb through hole in pivotal head.
e. Disconnect leads to the damaged hi-limit thermostat and transfer them to corresponding
leadsonthenewthermostat.
f. Removescrewssecuringthethermostat.
g. Securenewhi-limitthermostatwithscrewsandreversestepsathroughdtoreassemble.
7.Toreplacecyclingthermostat:
a. Remove front panel (steps 2a and 2b), rear panel (step 3a), pivotal head cover, and gasket
(step5a).
b. Removecoveronbackofendpost,locatedonrightrearcomeroftheunit.
c. Removethermostatcapillaryandbulbfromthepivotalheadasinsteps6bthrough6d.
d. Disconnect nuts securing the thermostat coil to end post and to pivotal head. Both are
accessiblefromrearofendpost.
e. Disconnectleadstothedamagedthermostatandmarkthemforidentification.
f. Removescrewssecuringthethermostattofrontpanel.
g. Maneuver the thermostat to rear of the unit (through right side passage) and then into the
rightsideendpost(throughopeningontoppanel).
h. Remove thermostat along with bulb and capillary from the opening on back of right side end
post.
i. Wind the thermostat coil (supplied with new thermostat) around the capillary of new
thermostat,atapproximatelythesamepositionfrombulbasonthedamagedthermostat.
Note:Thethermostatcoilshouldcoverapproximately11” to12” ofcapillarylength.
j. Wrap the portion of thermostat capillary which is covered by the thermostat coil, into
approximatelytwoturnsof 1½” to2” diameter.
k Reassemblethethermostatbyreversingsteps7athrough7h.
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8. TROUBLESHOOTING GUIDE
Frying temperature too
high/overheating. (Check thermostat)
Frying temperature too low.
(Check thermostat)
Overloading the fry tank. Improper draining of food after frying. High moisture content in food being
fried.
Inadequate frying compound
turnover.
Improper preparation of food. Contamination of frying compound.
(Due to salt or other foreign material)
Frying in foam. Food being fried may be of poor
quality.
Drip-back from exhaust stack. Poor quality of frying compound
(Either initially or after excessive use)
Cooking time too short. Inadequate filtering of frying compound.
Excessive crumbs in fry tank
Keeping food in frying compound
after cooking.
Inadequate cleaning of fry tank.
Possible Cause
Problem
Excessive and premature
foaming.
Greasy food/excessive frying
compound absorption.
“Objectionable” odor or flavor
of frying compound.
“Objectionable” flavor of fried
food.
Excessive smoking of frying
compound.
Excessive darkening of frying
compound.
Frying compound won’t hold
heat.
Food crust color not brown.
Rapid breakdown of frying
compound. XXX
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