1 of 3
.
FRY INSTRUCTIONS
2 of 3
FOOD COATING PROCEDURE TEMP OF
POTATOES
Standard French Fries
Blanch Only
Brown Only
Long Branch
Chips
Cut in uniform pieces 1/2
square the long way
Cut in uniform pieces 3/4"
square the long way
Soak in cold running water
until water does not run milky
"
350
350
350
350
350
5-7
3-1/2
3-1/2
7-10
2-3
TIME IN
MINUTES
CHICKEN
Large Pieces(1/2 chicken)
Small Pieces
Pre-cooked
Batter or
breading
Optional method: Apply egg wash, roll in
seasoned flour, and fry
325
340
350
9-11
7-10
3-4
FISH
Fillets(Large)
Fillets(Small)
Oysters
Clams
Scallops
Shrimp
Smelts
Breading
or Batter
Breading or
Batter
Batter
Breading
Batter
Breading
Fillets of uniform size,
skin out and dry.
Use Oyster liquor in batter or breading
Optional method: Soak 1/2 hour in cold
seasoned milk
Cut Spinal cord several
places to prevent curling
350
350
350
350
350
350
4
3
5
1
4
3
4
360
350
340
340
340
3-4
3-4
3-4
4-6
3-5
MEATS
Chicken Fried Steak
Cutlets
Chops
Meatballs
Brains
Breading
Breading
Breading
Breading or
Rolled in flour
Breading
Sever all connecting
membranes at one inch
intervals to prevent curling
VEGETABLES
Asparagus
Cauliflower
Egg Plant
Onions
Batter or crumbs
Batter or crumbs
Crumb Breading
Light Batter
Pre-cook in salted water
Pre-cook and separate flowers
Peel, cut cross-wise into 1/4" slices
Slice thin, soak in milk for two hours
350
350
350
350
3
3
3
3
FRITTERS
Fruit(Bananas, Pineapples,
Apricots, Berries)
Corn
Vegetable(Peas, Green Beans)
Batter
Ser ve with fruit juice
Ser ve with tomato cheese sauce
350
350
350
3-5
3-5
5-8
MISCELLANEOUS
Croquettes
Chinese Noodles
French Toast
Breading 360
375
375
3
1-2
1
DOUGHNUTS
Cake
Yeast, raised
375
375
1-1/2 2
1
TM
Thank you very much for choosing a Kitchener product! For future reference, please complete the owner
record below:
Model: _______________ Purchase Date: _______________
Save the receipt, warranty and these instructions. It is important that you read the entire manual to become
familiar with this product before you begin using it.
This machine is designed for certain applications only. The distributor strongly recommends this machine is
not modified and/or used for any application other than that for which it was designed. If you have any
questions relative to a particular application, DO NOT use the machine until you have first contacted the
distributor to determine if it can or should be performed on the product.
For technical questions and replacement parts, please call 1-800-222-5381.
's
TECHNICAL SPECIFICATIONS
Capacity: 5.4 gallons Connecting: (Inlet) 1 5/16in. ACME (Outlet) 5/8in. UNF
Inlet pressure: 25-250PSIG Dimension: 25x15x32in.
Outlet pressure: 0-10PSIG Flow capacity: 40,000 (BTU/hr)
WARNING AND SAFET Y TIPS
1. For outdoor use only. If stored indoors, detach and leave cylinder outdoors.
2. DO NOT attempt to take valve assembly apart.
3. Make sure the fryers are used on a flat surface to reduce accidental tipping.
4. Never leave the fryer unattended. If fryers aren't watched carefully, the oil will continue to heat until it
catches fire. Never move fryer while in use or hot.
5. A fire can occur from overheated oil or grease.
6. Oil may heat faster than expected.
7. DO NOT use the fryer on or near combustible surfaces, wood decks, storage sheds, garages, shrubbery,
trees,
houses, etc...
8. DO NOT cover the pot when heating oil or grease.
9. Check every fitting for gas leaks before each use.
10. NEVER stand over burner while lighting; this could result in serious injury. Carefully follow lighting
instructions.
11. DO NOT fr y over the maximum temperatures 400℉.
12. This fr yer is equipped to operate on propane(LP) gas only from a refillable cylinder certified by
DOT(Department of transportation)
13. NEVER let children or pets near the fr yer when in use. Even after use, never allow children or pets near the
deep fryer. The oil inside the cooking vat can remain dangerously hot, hours after use.
14. Never place empty containers over an open flame.
15. Never store propane tank in an enclosed area. If fryer is stored indoors after use, disconnect the propane
tank for outdoor storage.
16. Never install or remove the propane tank while cooker is in use or too hot to touch.
17. Always inspect hose kit before each use. Protect hose from cuts, heat or abrasions. Never use a
hose that indicates signs of cracking or damage.
18. Never allow hose to contact any part of the fryer while in use or still hot. Place propane tank from cooker so
that the hose length will not be in the way. Keep all connections and fittings clean, replace any damage
parts.
19. Never store the propane tank near high heat, open flames, direct sunlight or where high temperatures
exist.
20.Make sure the fryer is completely thawed. Oil and water don't mix, and water causes oil to spill over,
causing a fire or even an explosion hazard.
21.Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire.
Remember to use your best judgement when attempting to fight a fire. If the fire is manageable,
use an all-purpose fire extinguisher. If the fire increases, immediately call 9-1-1 for help.
22.Use well-insulated potholders when touching pot or lid handles. If possible, wear safety goggles
to protect your eyes from oil splatter.
FOLLOW INSTRUCTIONS TO ASSEMBLE THE FRYER
a) Take out four legs and use the screws (four) to fix them on the machine body.
b) Take out of the burners (two), regulator valve assembly, and cover (two) from the plastic bags.
c) Place the cover over regulator valve threads, screw burners onto valves (one at a time)
d) Replace burners (with valve assembly) onto cooker housing
e) Attach hose/regulator assembly to (your) LP tank and the female threaded valve
f) Open valve at gas tank, and one at a time light the burners and adjust the flame to burn blue
g) Never place the aluminum vats over the flame without oil in vat
h) Use a pot holder for protection when removing baskets and vats
AFTER USE:
Clean the stainless steel baskets thoroughly with soapy water, and dry them with dry and soft cloth;
b) Clean other surfaces with dry and soft cloth;
c) When not in use, store the product in a place which is dry and out of direct sunlight.
a)
