VITO FT 440 Manual

2 3 4
5 7 86
1
FT 440
Short instructions
9
1928 2018
YEARS
CELEBRATING 90 YEARS OF GASTRONOMY EXCELLENCE
WORLD
ASSOCIATION
OF CHEFS
SOCIETIES
VITO AG
Tuttlingen, Germany
T: [phone]
F: [phone]
[email protected] - www.vito.ag
Preparation
Important! For optimum accuracy rest oil
for at least 20 minutes before measuring.
No food must be cooking at the time of
measurement.
Measurement
The measurement is nished, when the TPM-
value in the display stops blinking and the
NextStep-indicator suggests to stop stirring.
Start
Press the ON / OFF-button. When -- appears
in the display, the instrument is ready for the
rst measurement. The NextStep-indicator
suggests immersing the probe into the oil.
Evaluation
Good oil quality: signal lamp ashes green
Medium oil quality: signal lamp ashes yellow
Bad oil quality: signal lamp ashes red
Immersion
Immerse the probe into the oil between
the MIN / MAX markings on the probe. The
NextStep-indicator suggests to start stirring.
Cleaning
Take the probe out of the oil and clean the
probe.
Stirring
Stir slightly until the temperature in
the display corresponds roughly to the
temperature of the oil. This can take about
20 seconds.
Restart
Immerse the probe into the oil between the
MIN / MAX markings on the probe and stir
slightly.
3 8
-
V 1.1

Fryer: Fryer: Fryer: Fryer:
Date Time TPM % Temp.
°C / °F
Change
= X
Rell
= L / lbs
Filtra-
tion =
y / n
TPM % Temp.
°C / °F
Change
= X
Rell
= L / lbs
Filtra-
tion =
y / n
TPM % Temp.
°C / °F
Change
= X
Rell
= L / lbs
Filtra-
tion =
y / n
TPM % Temp.
°C / °F
Change
= X
Rell
= L / lbs
Filtra-
tion =
y / n
Initials
9:15 16,5 175 °C 3L y 19,0 177 °C 5L y 23,5 178 °C x n 15 174 °C 3L y JD
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
HACCP-List
1. TPM
2. TEMP.
Please always
make sure to
measure in the
heated fryer
before service!
handling.vito.ag
Restaurant / Store: ______________________ MM /YY: ______________________ Responsible: _______________________
1
1
2
2